Our Fishing Lives - Peter Kaminsky, angler, chef and author of "The Moon Pulled Up An Acre Of Bass"
Our Fishing Lives Podcast
A great interview with author, chef and fly angler Peter Kaminsky. In 2001, Peter published the ever popular "The Moon Pulled Up An Acre of Bass" about his time in Montauk during the epic fall run. We talk about this book, his famed meals, how he got into angling, his stories of Jack Hemingway and you won't want to miss the story about who the strange neighbor was of a gumbo chef Peter met down in the Bayou. We wrap up talking about his hand in both the Gershwin and Mark Twain Prizes - and the state of the Striped Bass fishery. A great episode.
Are you tired of making the same dishes at home and experiencing a cooking rut? In "How To Dress an Egg: Surprising and Simple Ways to Cook Dinner," Chef Ned Baldwin and Food Writer Peter Kaminsky share simple ways to prepare one main ingredient (e.g., steak, chicken, carrots, beets, hard boiled eggs) and add new flavors and twists. Chef Baldwin is owner of Houseman restaurant in New York City. Kaminsky is author/coauthor of many cookbooks and a television producer. #TheConnectedTableLiveThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).
Peter Kaminsky - Food, Fishing and the Meaning of Life
Highway to Health Podcast
In this episode Jeremy has a conversation with TV producer and writer/columnist Peter Kaminsky. Known for his award winning articles in New York Time, Food & Wine, Outdoor Life, New York Magazine and Field and Stream, Peter's work explores the meaning of life through simple pleasures. They discuss Peter's early career writing for Mad Magazine, how he got into writing about food and fishing, and the Mark Twain Prize for Comedy which he produced with his brother for 20 years Kennedy Center honoring the likes of Eddie Murphy, Carol Burnett, Tina Fey and Bill Murray. Support the show (http://patreon.com/highwaytohealth)
Peter Kaminksy wears many hats – writer, outdoorsman, journalist, cookbook author, television producer, the list goes on and on. He’s worked with the likes of Francis Mallmann and Daniel Boulud on cookbooks. He was a managing editor at National Lampoon. He created both the Kennedy Center Mark Twain Prize and the Library of Congress Greshwin Prize for popular song. Hear his story on this special edition of Evolutionaries.
Get an inside look at the life of the legendary Peter Kaminsky on today’s episode of Chef’s Story. Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He’s a mentor to many chefs and is a real renaissance man. He knows as much about fly fishing as anyone, is the Creator and Executive Producer of the Mark Twain prize for American humor and was a contributor at National Lampoon in the 70’s. Tune in for some real knowledge and insight on this show! This program was brought to you by Visit Napa Valley. “Many of the cookbooks I write in the subjects voice. You have to channel them. “It’s parody without the jokes. It has to sound like them.” [27:00] “[My advice to chefs is to] travel. You won’t be able to do that your whole life when you get tied down to a restaurant or family. So much of what goes on in the food world these days comes from travel and experiencing other peoples cuisines.” [43:00] “Food is among the most important things in your life. On the other hand it’s important not to make it overly important. People who talk about food a lot are talking about it too much, I think.” [46:00] —Peter Kaminsky on Chef’s Story
Episode 29: Author Peter Kaminsky: “Culinary Intelligence”
What Doesn't Kill You
On this week’s episode of Straight, No Chaser, Katy Keiffer is joined in the studio by Peter Kaminsky, food writer and author of Culinary Intelligence. Peter defines “culinary intelligence” and discusses his weight loss process by eliminating “white foods”: sugar, flour, potatoes, etc. Tune in to hear Katy and Peter discuss the cost effectiveness of eating seasonally, the importance of eating home-cooked meals, and why portion sizes in restaurants are causing the country’s waistbands to expand. Hear about how the Food Network has turned cooking into a sport, why a petroleum-based agricultural economy is not sustainable, and how the Western fast-food diet has spread internationally. Listen to this episode of Straight, No Chaser to learn more about health and sustainable eating! This episode has been brought to you by Cain Vineyard & Winery. “If things don’t have flavor, they’re not going to satisfy you. And if they don’t satisfy you, you’re going to compensate with a lot of sugar, salt, and fat.” “They ain’t gonna change the portion size just because you walk in with health on your mind.” “We have blazed a path, [people across they world] picking up our Slurpees and french fries.” — Peter Kaminsky on Straight, No Chaser
This week on Let’s Eat In, Cathy Erway is joined by Peter Kaminsky, food writer and author of the new book Culinary Intelligence. Peter talks about his own health and motivation for writing Culinary Intelligence, as well as the importance of getting the most flavor for your calorie. Peter also digs into his past, as he reads a passage from his book about his local butcher in Kensington, Brooklyn. Hear about how fresh, quality ingredients not only add to flavor, but also that “feeling of satisfaction.” Finally, hear what Peter would cook at home as his ideal date meal, and the upcoming events for the release of Culinary Intelligence. This program has been sponsored by Hearst Ranch. “Culinary intelligence is a way of eating- my way of eating. If you want to maintain a healthy weight and a healthy diet, don’t eat processed foods, but the best full-flavored ingredients you can afford- and from that follows sustainable and local- and cook or live with someone who does the same.” “If your ingredients or cooking techniques cannot deliver flavor per calorie, on goes the mayo, on goes the butter.” “Without fat, we’re just plants!” —Peter Kaminsky on Let’s Eat In
This week on The Main Course Patrick and Katie have a deep, engaging conversation about the role of the rancher in our food system with Bill Bullard of the Ranchers-Cattlemen Action Legal Fund. Bill works with R-CALF, a non-profit organization, to make sure farmers and ranchers own their livestock–NOT the meat packers, who often push for lower wages and lower quality. The lauded food author and journalist Peter Kaminsky then joins the conversation to talk about “culinary intelligence” and what kinds of meals the food culture in America encourages us to eat. This episode was sponsored by Whole Foods Market. Photo 1: Bill Bullard, President of RCALF-USA, Photo 2: Peter Kaminsky