The new WBEZ food show hosted by Louisa Chu and Monica Eng
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On this bonus WBEZ Pledge Drive Chewing the Fat special, hosts Louisa Chu and Monica Eng are back from tasting the future of food! Monica and Louisa break bread, with smoked butter and sous-vide-cooked steak and eggs, with culinary tech maker Philip Preston, inventor and owner of PolyScience. They flavor trip on miracle berry inspired chocolate and bacon donuts with Moto and Berrista chef and owner Homaro Cantu. Plus US Farmers and Ranchers Alliance (USFRA) CEO Randy Krotz tells us how we as consumers drive meat to the market. And Blue Hill co-owner, chef, and author of The Third Plate Dan Barber details a multi-course meal of the future, including the Rotation Risotto he’s serving right now.

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(Photo: Louisa Chu/Flickr—Bacon chocolate donut test for Berrista in Chicago)

LISTEN to our Chewing the Fat COOKOUT episode HERE! Louisa Chu and Monica Eng discuss deliciously dangerous BBQ with Low & Slow BBQ author/Barn & Company pitmaster Gary Wiviott; Gluten Is My Bitch author/blogger April Peveteaux; and legendary anchorman/new Wait Wait Don’t Tell Me scorekeeper/Tallgrass Beef Company’s Bill Kurtis!

(Photo: Flickr/Christopher Craig)

This week we dig into the rising intolerance for the gluten intolerant by talking to celiac scientist Dr. Stefano Guandalini, comedian Brian Babylon, blogger and author April Peveteaux (“Gluten Is My Bitch”) and WBEZ COO Alison Scholly. (Photo by Louisa Chu)

This week we mix it up with anchorman, and sometimes judge & scorekeeper of NPR/WBEZ’s “Wait Wait… Don’t Tell Me!” Bill Kurtis. He talks about his delicious and nutritious Tall Grass beef franks. Plus, we grill “Gulp” author Mary Roach about the benefits of juicing and extreme chewing. And we learn the secrets of eating like a movie star with actor John Turturro who wrote, stars and directs the new movie “Fading Gigolo.”

Ruth Reichl and Alice Waters! Chewing the Fat hosts Louisa Chu and Monica Eng welcome in studio Reichl, former “Gourmet” magazine Editor in Chief, and Waters, chef and owner of Chez Panisse. They were in town for the Chicago Humanities Festival event, “The Art of Simple Food: Alice Waters in Conversation with Ruth Reichl”. Monica and Louisa learn the the truth about Ruth’s highly anticipated Twitter inspired book, and hear her struggle writing the recently released Delicious!: A Novel. Alice talks about her new book, “The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden.” All that and listener mail — finally! (Photo: Monica Eng, Alice waters, Ruth Reichl, Louisa Chu)

“We’ll always have Paris,” says Chewing the Fat! But is the best food in Paris still made by the French? This week hosts Louisa Chu and Monica Eng have a tête-à-tête-à-tête with blogger and author David Lebovitz about his new book “My Paris Kitchen.” And catch up with former Gourmet magazine European correspondent Alec Lobrano, who’s just updated his restaurant guide, Hungry for Paris, and released his new book “Hungry for France.” Plus Monica and Louisa go on a croissant crawl in Chicago, tell you how to pick pastries like a Parisian, and reveal their top croissants in the city!
(Photo: Flickr/Mini croissant au beurre from Beurrage in Chicago—Louisa Chu)

This week is Passover, Holy Week, and Orthodox Easter. This year all of these holidays so happen to all fall on Sunday, and we look at some traditional foods that are an important part of these religious traditions. This special Chewing the Fat holiday edition compares Orthodox and non-Orthodox traditions and includes an on-air feast of, what else, marshmallow Peeps. Chewing the Fat co-hosts, Monica Eng and Louisa Chu join us in studio with Food Fanatics Senior Editor Carly Fisher. WBEZ’s Al Keefe joins us from Boston to talk about cooking for Passover and Orthodox Easter.

Photo Credit: WBEZChicago Instagram

Chewing the Fat co-hosts Louisa Chu and Monica Eng ask legendary Chez Panisse chef Alice Waters and Renegade Lunch Lady Ann Cooper why, despite more than a decade of school food reform, processed foods still rule America’s neediest lunchrooms. We also talk to former Fed Up With Lunch blogger Mrs. Q (aka Sarah Wu) about her exit from the school food movement, and highlight Sitka Conservation Society’s innovative salmon to school program in Alaska. Plus, Louisa makes Monica a 42 ingredient nugget, but Will She Eat It?

Live from Chicago, it’s Chewing the Fat! Co-hosts Louisa Chu and Monica Eng hold their first live event, a podcast recording and WBEZ Chicago Member Meet-Up at City Winery complete with wine, cheese, and charcuterie. Listen as audience contestants play Know Your Sausage with Hot Doug’s Doug Sohn; Will You Eat It? with three stinky cheeses and Pastoral’s Greg Miller and Ken O’Neill; plus Ask the Somms with Tenzing Master Sommelier Fernando Betata, and City Winery’s very own Rachel Driver Speckan.

When’s sustainable food delicious — or sustain-alicious, if you will? Chewing the Fat’s Monica Eng and Louisa Chu ask Chipotle chef Nate Appleman, who’s trying to change the world one fast food burrito at a time. Plus Leghorn Chicken chef / partner Jared Van Kamp who just opened his socially conscious chicken sandwich shop. And award-winning veteran sustainable chef Bruce Sherman whose first concern at his restaurant North Pond has always been the delicious. Bonus: Louisa and Monica introduce a new segment “Delicious Combo” exploring unexpected flavor sensations with nori fries. Can you handle this? ‘Cause my food’s too sustain-alicious for ya babe…

Oscars’ Ellen selfie? So last week! This week, Chewing the Fat is at the movies! Co-hosts Monica Eng and Louisa Chu talk food IN the movies with Filmspotting co-host Adam Kempenaar, from “Goodfellas” to “Soylent Green.” Then, Monica and Louisa get insider tips from their boss Justin Kaufmann on fancy new food and drink AT the movies, and learn how one might smuggle an entire bottle of wine in a Ziploc bag. Plus, Farmer Gene of Tiny But Mighty Foods explains exactly what is the stuff he calls “ancient heirloom popcorn.” . All that and much more, on this week’s Chewing the Fat! (Photo: Flickr/ScypaxPictures)

Lard and butter and oil — as in olive — oh my! Chewing the Fat is back, with fat! No, co-hosts Monica Eng and Louisa Chu haven’t packed on the Freshman 15, perhaps because they’re eating full fat foods, that they say are actually good for you. Just in time for Mardi Gras (aka Fat Tuesday), Monica and Louisa talk to Weston A. Price Foundation President Sally Fallon about the science behind these claims. Yeah, science! They taste luminescent olive oil pressed by restaurateur Paul Boundas himself, direct from his family olive tree grove in Greece. And loyal listeners, Louisa finally gets up close and personal with Monica’s daily breakfast of two eggs fried in lard. All that and much more, including a phat Mystery Food Sound! (Photo: Louisa Chu/Flickr)

Chewing the Fat survived the Polar Vortex! Now Monica and Louisa go on their favorite getaways, on a plate. Hey, we’re on public radio budgets! It’s our Season One finale so we’re taking a mini vacation. But before we go, we’ll transport you to summer at a Mexico City market taco stand, via tacos al pastor in Chicago. And time travel fortified with hot chocolate and cinnamon streusel coffeecake, through a historic hotel lobby. Louisa makes Monica a vintage Korean recipe called Army Base Stew — Will She Eat It? Plus, Jim DeRogatis and Greg Kot from Sound Opinions drop by to share some favorite diners, and talk about the best places to find some grub after a night of live music. And, pop quiz: Food words you might be pronouncing wrong. All that and much more! (Tacos al pastor at El Chapin Carniceria y Taqueria in Chicago/Louisa Chu—Flickr)

Chewing the Fat’s on the road, in the drive-thru, and picking up take out. Monica and Louisa chat double downs and secret menus with Wait Wait Don’t Tell Me’s Peter Sagal and Ian Chillag on their food stunting blog, Sandwich Mondays. Then, There Will Be Blood… Sausage when Monica and Louisa shiver in Humboldt Park to pick up some authentic Puerto Rican food on a frozen December day. The Morning Shift’s Tony Sarabia shares his family’s famous home-made tamales.