What an absolute joy it was to talk to Jenn de la Vega (AKA @randwiches)! To simply list all of the things that Jenn does (caterer, producer, author, cookbook collaborator, recipe developer, food stylist, reality show contestant, food judge, Twitch TV host, etc.) would be a disservice. She is creative, hard working, smart, and the perfect example of designing a life for yourself around the things that you are passionate about. She talks about her life in food competitions, catering, sending random sandwiches to people, and her absolute love of manga and anime.  Thanks for talking to us Jenn! It was so much fun.    Plus, Yeti frying pans, Mike's recipe for Jungle juice, and "White People Food". 

What an absolute joy it was to talk to <a href="https://www.randwich.es/about" rel="nofollow" target="_blank">Jenn de la Vega</a> (AKA <a href="https://www.instagram.com/randwiches/?hl=en" rel="nofollow" target="_blank">@randwiches</a>)! To simply list all of the things that Jenn does (caterer, producer, author, cookbook collaborator, recipe developer, food stylist, reality show contestant, food judge, Twitch TV host, etc.) would be a disservice. She is creative, hard working, smart, and the perfect example of designing a life for yourself around the things that you are passionate about. She talks about her life in food competitions, catering, sending random sandwiches to people, and her absolute love of manga and anime.  Thanks for talking to us Jenn! It was so much fun.  Plus, Yeti frying pans, Mike's recipe for Jungle juice, and "White People Food".

Jenn de la Vega is in the House! Plus, ”White People Food”, and that Yeti Cast Iron Pan is HOW MUCH???!!

Julius Randle

Adam Lajara is just an all-around good guy. After working hard on the line in restaurants and at hotels, he transitioned to becoming a private chef. His current client is Julius Randle (yes, All-Star NY Knick, Julius Randle). Adam sets the menus, makes sure Julius hits all of his nutritional requirements, and even cooks for the entire Randle family- including the kids. After listening to Adam for a minute, what stands out is how grateful and blessed he feels every day. Whether he is slogging away as a line cook, or catering to the Randle family, Adam keeps his positive attitude. We talked to him one night, after a long day of work, and although he must have been exhausted, you couldn't tell at all.   Plus, we talk about the resurgence of coffee as a drink ingredient, crappy college alcohol consumption, Mikey's trip to West Palm Beach, and Tom's visit to a Flushing food hall.   ENJOY!

Adam Lajara is just an all-around good guy. After working hard on the line in restaurants and at hotels, he transitioned to becoming a private chef. His current client is Julius Randle (yes, All-Star NY Knick, Julius Randle). Adam sets the menus, makes sure Julius hits all of his nutritional requirements, and even cooks for the entire Randle family- including the kids. After listening to Adam for a minute, what stands out is how grateful and blessed he feels every day. Whether he is slogging away as a line cook, or catering to the Randle family, Adam keeps his positive attitude. We talked to him one night, after a long day of work, and although he must have been exhausted, you couldn't tell at all.  Plus, we talk about the resurgence of coffee as a drink ingredient, crappy college alcohol consumption, Mikey's trip to West Palm Beach, and Tom's visit to a Flushing food hall.  ENJOY!

Adam Lajara- Personal Chef to Julius Randle- plus coffee culture, crappy beer, Asian food halls, and the West Palm Beach ”dining” scene

Casey Corn

Wow! It has been a minute... 17 months to be exact. But we missed you all so much that we had to start podcasting again! Join Mike and Tom as they talk about the 100 Best Restaurants in NYC, and have a fun talk with friend of the show, Casey Corn, host of Magnolia Network’s Recipe Lost &amp; Found. Casey talks about how her background as a classically trained chef, turned food anthropologist, led her to becoming a TV host. Really, you should listen to find out about the “Great Cranberry Scare of 1959”. Stay tuned after the show for a surprise little ditty. It’s good to be back!!!!!

Wow! It has been a minute... 17 months to be exact. But we missed you all so much that we had to start podcasting again! Join Mike and Tom as they talk about the 100 Best Restaurants in NYC, and have a fun talk with friend of the show, <a href="https://www.instagram.com/casey_corn/" rel="nofollow" target="_blank">Casey Corn</a>, host of <a href="https://www.discoveryplus.com/show/recipe-lost-and-found-us" rel="nofollow" target="_blank">Magnolia Network’s Recipe Lost &amp; Found</a>. Casey talks about how her background as a classically trained chef, turned food anthropologist, led her to becoming a TV host. Really, you should listen to find out about the “Great Cranberry Scare of 1959”. Stay tuned after the show for a surprise little ditty. It’s good to be back!!!!!

…AND WE’RE BACK, with Casey Corn, Food Anthropologist and TV Host

Welcome to the NotAFoodie Holiday Spectacular! On this episode, Mike and Tom talk about:  Steakhouses vs Italian restaurants for an old-school night out.  Everyone's favorite holiday beverage, "coquito"- different types, disgusting science experiments that involve it, and most importantly, where to find it.  Amazing foodie (or NotAFoodie) holiday gifts- appliances, cookware, sauces, salts, olive oils, and books. Also, find out what Mike's go-to dish is to impress someone (that is not Italian food). They also discuss their new partnership with 2Cents, and app that lets you leave audio comments, and messages directly for the NotAFoodie team.   You can download it here:  https://www.2cents.audio/notafoodie

Welcome to the NotAFoodie Holiday Spectacular! On this episode, Mike and Tom talk about: Steakhouses vs Italian restaurants for an old-school night out.  Everyone's favorite holiday beverage, "coquito"- different types, disgusting science experiments that involve it, and most importantly, where to find it. Amazing foodie (or NotAFoodie) holiday gifts- appliances, cookware, sauces, salts, olive oils, and books. Also, find out what Mike's go-to dish is to impress someone (that is not Italian food). They also discuss their new partnership with 2Cents, and app that lets you leave audio comments, and messages directly for the NotAFoodie team. You can download it here: <a href="https://www.2cents.audio/notafoodie" rel="nofollow" target="_blank">https://www.2cents.audio/notafoodie</a>

What to get that NotAFoodie for the Holidays, Plus Steakhouses vs Red Sauce, and All Coquito All the Time

Let's talk veggie chikky nuggets, Tom’s ritual Friday night steak and the accompanying butters and sauces, and asshole restaurant patrons that don’t tip.  Plus, quick questions:  What are your three go-to Chinese take-out dishes?   What style of BBQ is the best?  Best type of pizza?  BEC or SEC?     Thanks for listening!

Let's talk veggie chikky nuggets, Tom’s ritual Friday night steak and the accompanying butters and sauces, and asshole restaurant patrons that don’t tip. Plus, quick questions: What are your three go-to Chinese take-out dishes?  What style of BBQ is the best? Best type of pizza? BEC or SEC?    Thanks for listening!

Finishing a Steak- Compound Butters and Fancy Sauces

Mike and Tom talk about EMP, "fine dining", and why it is still a thing. They also debut a new segment to find the answers to riveting questions such as, "What is your favorite snack chip?", "What is the number 2 alium after garlic?", and "What is the best way to eat eggs?"

Mike and Tom talk about EMP, "fine dining", and why it is still a thing. They also debut a new segment to find the answers to riveting questions such as, "What is your favorite snack chip?", "What is the number 2 alium after garlic?", and "What is the best way to eat eggs?"

Who Cares About Fine Dining These Days?

Mikey Pomodoro

The Rise of Mikey Pomodoro

Oysters, striped bass, and Pizza Rat? Another NotAFoodie Episode? Are we really back?? This week Tom and Mike speak about the success of the Mikey Pomodoro Pop-Ups and the TikTok pasta craze. They interview the always informative, Tom Hynes, author of Wild City: A Brief History of New York City in 40 Animals. They talk about (really) old-school restaurant practices, the great piggery war of 1859, oysters, fishing the east river, and how seagulls and opossums both deserved a chapter in the book.  Go buy Tom’s book here! https://amzn.to/2PxbC0N

Oysters, striped bass, and Pizza Rat? Another NotAFoodie Episode? Are we really back?? This week Tom and Mike speak about the success of the Mikey Pomodoro Pop-Ups and the TikTok pasta craze. They interview the always informative, Tom Hynes, author of Wild City: A Brief History of New York City in 40 Animals. They talk about (really) old-school restaurant practices, the great piggery war of 1859, oysters, fishing the east river, and how seagulls and opossums both deserved a chapter in the book.  <a href="https://amzn.to/2PxbC0N" rel="nofollow" target="_blank">Go buy Tom’s book here!</a> <a href="https://amzn.to/2PxbC0N" rel="nofollow" target="_blank">https://amzn.to/2PxbC0N</a>

S4 EP2-Tom Hynes, author of Wild City: A Brief History of New York City in 40 Animals

Hey there. Long time, no see. How's the global pandemic treating ya?  Over the past few months, the NaF team has been talking about the show a lot. The last few months have revealed a lot of cracks in the food world, and society in general. We have decided to change up the format of the show to reflect that.  In this episode, Mike and Tom talk about all of that, as well as what they have been up to. Mike has rebranded himself as "Mikey Pomodoro" (https://www.mikeypomodoro.com/), a private chef and pop-up restaurateur. Tom is now an oyster farmer that is starting a Calabrian chile empire.  Mangia!

Hey there. Long time, no see. How's the global pandemic treating ya?  Over the past few months, the NaF team has been talking about the show a lot. The last few months have revealed a lot of cracks in the food world, and society in general. We have decided to change up the format of the show to reflect that.  In this episode, Mike and Tom talk about all of that, as well as what they have been up to. Mike has rebranded himself as "Mikey Pomodoro" (<a href="https://www.mikeypomodoro.com/" rel="nofollow" target="_blank">https://www.mikeypomodoro.com/</a>), a private chef and pop-up restaurateur. Tom is now an oyster farmer that is starting a Calabrian chile empire.  Mangia!

S4- Ep1: Updates and Previews for 2021

Allison Robicelli

Eddie McNamara

Oh man, I love this episode. How could you not when Allison Robicelli and Eddie McNamara are our special guests? Allison (@robicellis) and Eddie (@EddieMcNamara) are both old school Brooklyn to the core. We wanted to do an episode about the changing restaurant landscape of NYC, but to get there, we went down a wonderfully twisted path touching on topics such as:   - Red lobster - Beefsteak Charlies - How the Broadway show "Cats" is most likely just an elaborate practical joke that went viral - City kids in the 1980's and their envy of all things "John Hughes Suburbia" The audio quality sucks (which is to be expected since it's the end of the world and such), but the content is amazing.  WARNING: THIS IS MOST DEFINITELY NSFW

Oh man, I love this episode. How could you not when Allison Robicelli and Eddie McNamara are our special guests? Allison (@robicellis) and Eddie (@EddieMcNamara) are both old school Brooklyn to the core. We wanted to do an episode about the changing restaurant landscape of NYC, but to get there, we went down a wonderfully twisted path touching on topics such as: - Red lobster - Beefsteak Charlies - How the Broadway show "Cats" is most likely just an elaborate practical joke that went viral - City kids in the 1980's and their envy of all things "John Hughes Suburbia" The audio quality sucks (which is to be expected since it's the end of the world and such), but the content is amazing. WARNING: THIS IS MOST DEFINITELY NSFW

S3 E10: Four New Yorkers Kvetching - feat. Allison Robicelli and Eddie McNamara

I’m not a foodie, I just eat a lot. Mike Miranti and Tom Miale talk about food culture from the point of view of a veteran of the hospitality industry and a food marketing / PR professional.

Skip the pretentious, overpriced appetizer-sized imposters in the foodie world and dive right into the main course with Tom Miale and Mike MIranti of Notafoodie. Their chemistry and knowledge of all-things-food is deep like a Chicago Deep Dish but authentic and relatable like a proper NY slice. I recommend Episode 13 (Talking Korean Food with @jeaniuseats) and Episode 8 (The NaF Guide to NYC - Classic Restaurants You Must Try) for first-timers.

Straight for the marrow

These guys are awesome!!! Tom is a great balance for Mike. I love the energy Mike brings and his blunt passion for food and beverage!! Tom has so much good information and his love for good food on display in each episode.

Pass the Gabagool

The NotAFoodie Podcast

Mike and Tom talk about geographic diner rankings, scrapple, Africa by Toto, sandwiches that look like they were conceived by stoners, and the best meal of the day... breakfast. 

Mike and Tom talk about geographic diner rankings, scrapple, Africa by Toto, sandwiches that look like they were conceived by stoners, and the best meal of the day... breakfast.

10- Delis, Diners, and Disco Fries

Arthur Ave

Tom and Mike are back discussing NYC Pizza Wars,Arthur Ave,and the History of Oysters Rockefeller. They're joined by Russel Kohn a Food Entrepreneur   On this episode, Tom and Mike discuss:   "Food News" News Stories in the Food World that caught our attention this week. Pizza Wars in NYC and Pho Censorship in Keene, New Hampshire “What I Ate This Week" Mike talks about the Korean dish he cooked, Tom praises it as the "Ultimate Not a Foodie Meal", as well as the #RedSauceJoint he went to on Arthur Avenue in The Bronx An in-studio interview with COO of MochiDoki Russel Kohn, and his current Food Entrepreneurial Ventures. Russel speaks about Soju vs Shochu, and Mochi Cake vs Mochi Ice Cream. Mike and Tom try to pitch him on their liquor idea Russel Kohn joins the NaF team to discuss what they're drinking after the show    Follow and message The NotAFooodie Show through Facebook, Instagram, and Twitter. We love to hear listener feedback!   www.RadioRAMPA.nyc/NotAFoodie

Tom and Mike are back discussing NYC Pizza Wars,Arthur Ave,and the History of Oysters Rockefeller. They're joined by Russel Kohn a Food Entrepreneur On this episode, Tom and Mike discuss: <ul><li>"Food News" News Stories in the Food World that caught our attention this week. Pizza Wars in NYC and Pho Censorship in Keene, New Hampshire</li> <li>“What I Ate This Week" Mike talks about the Korean dish he cooked, Tom praises it as the "Ultimate Not a Foodie Meal", as well as the #RedSauceJoint he went to on Arthur Avenue in The Bronx</li> <li>An in-studio interview with COO of <a href="http://mochidoki.com" rel="nofollow" target="_blank">MochiDoki</a> Russel Kohn, and his current Food Entrepreneurial Ventures. Russel speaks about Soju vs Shochu, and Mochi Cake vs Mochi Ice Cream. Mike and Tom try to pitch him on their liquor idea</li> <li>Russel Kohn joins the NaF team to discuss what they're drinking after the show</li> </ul> Follow and message The NotAFooodie Show through <a href="https://www.facebook.com/notafoodiecom/" rel="nofollow" target="_blank">Facebook, </a><a href="https://www.instagram.com/notafoodieshow/" rel="nofollow" target="_blank">Instagram</a>, and <a href="https://twitter.com/notafoodieshow/" rel="nofollow" target="_blank">Twitter</a>. We love to hear listener feedback! <a href="http://www.RadioRAMPA.nyc/NotAFoodie" rel="nofollow" target="_blank">www.RadioRAMPA.nyc/NotAFoodie</a>

The NotAFoodie Radio Show-  Pizza Wars,Arthur Ave,Oysters Rockefeller feat.Russel Kohn

The Notafoodie crew heads to Williamsburg, Brooklyn to talk about the evolution of the "local bar". We talk to bar patrons, owners, and chefs to find out their thoughts on how a bar can establish itself as a neighborhood staple in an area that has changed and continues to change over the years.  We talk about: Elite yelp reviewers Sustainable food Obsessions with Orange Wine  How the neighborhood has changed from a place where you would end up in a warehouse watching Moby to high ticket DJ Sets by Quest Love at a hip bowling alley Washing dishes and chopping off fingers to pay your dues Faking your way into the restaurant industry The challenges of hiring low-wage level talent in a city where you can’t afford to live on a low-wage salary Dedication and drive of a chef Instagram (for good and bad) The "everyone pitches in and gets dirty" attitude you need to survive in the restaurant world Dealing with Online reviews Coming up with awesome drink names ... and much more We hope you have as much fun listening to this as we had making it. Go check out our new friends at Midnights! 149 N 6th St, Brooklyn, NY 11249https://www.midnightsbk.com/ 

The Notafoodie crew heads to Williamsburg, Brooklyn to talk about the evolution of the "local bar". We talk to bar patrons, owners, and chefs to find out their thoughts on how a bar can establish itself as a neighborhood staple in an area that has changed and continues to change over the years.  We talk about: Elite yelp reviewers Sustainable food Obsessions with Orange Wine How the neighborhood has changed from a place where you would end up in a warehouse watching Moby to high ticket DJ Sets by Quest Love at a hip bowling alley Washing dishes and chopping off fingers to pay your dues Faking your way into the restaurant industry The challenges of hiring low-wage level talent in a city where you can’t afford to live on a low-wage salary Dedication and drive of a chef Instagram (for good and bad) The "everyone pitches in and gets dirty" attitude you need to survive in the restaurant world Dealing with Online reviews Coming up with awesome drink names ... and much more We hope you have as much fun listening to this as we had making it. Go check out our new friends at Midnights! 149 N 6th St, Brooklyn, NY 11249 <a href="https://www.midnightsbk.com/" rel="nofollow" target="_blank">https://www.midnightsbk.com/</a>

14- Live from Midnights Brooklyn

Matt Jozwiak

Crack Pies, CBD Burgers, and Charitable ChefsThis week in food news is very drug-centric. Milk Bar has renamed its Crack Pie and Carls Jr. is releasing a 4/20 CBD Burger. Massimo Battura is working hard and feeding the homeless. After being slammed by critics for “Crack Pie” being offensive, Christina Tosi of Milk Bar has changed the foods name to Milk Bar Pie. Milk Bar is the second establishment this year to replace the phrase “crack” in their food, the first being HopCat, a large gastropub franchise in Michigan, they changed their “crack fries” to “galaxy fries”. The year is 2019, and even though the crack epidemic has softened up, there are still thousands of people addicted to crack, and it is not something to make light of. Source Fast Food Chain Carl’s Jr is releasing a CBD infused burger for one day to test it out and see if there is a demand. Tom predicted that a fast food chain would put a CBD infused item on their menu back in January. Carl’s Jr is only releasing the burger for 1 day(4/20, obviously) at one location(Denver, obviously) to see if it is something that they should pursue for the rest of the country. Source Massimo Battura was nominated as one of one Time Magazine’s 100 most influential people of 2019. He has started community kitchens all over the world that serve restaurant quality food and feed the homeless, refugees, and the food insecure. Feeding the food insecure is a big topic for this episode, as we interview Matt Jozwiak, the President of ReThink Food, an organization that dedicates themselves to feeding the food insecure. SourceAn Ode To The Red Sauce JointThis week Bon Appetit put together one of the most comprehensive pieces on Italian- American Cuisine. They titled their work Red Sauce America and put together over a dozen different articles addressing all sorts of Red Sauce culture from Six Degrees of Chicken Cutlets, to Everything You’ve Ever Wanted To Know about Rao’s, and even the History of Buca di Beppo Tom and I talk about our favorite Red Sauce joints, the difference between Italian and Italian-American food, and what how both of our death row meals are Red Sauce dishes. Tutto Bene translated to Everything Good, but more importantly, was the restaurant of my childhood. My father’s office was across the street from them and to this day is still probably where I’ve had the most meals of my life.  Chicken Parmigiana, Veal Scarparella, Veal Sorrentino, and of course the Baked Clams. Writing this has me salivating over the memories of dipping crunchy bread into the leftovers of the baked clam tray, the oil, lemon, butter, parsley, and breadcrumbs. This is a visceral experience that can only be replicated at Red Sauce joints In Italian Cuisine Pasta is not a side dish. It is its own course to be respected and appreciated. I think that this is something that Italian-American cuisine gets wrong. I understand how inexpensive pasta is, but to offer it as a complimentary side dish cheapens it.  Pasta’s potential is limitless and can go toe to toe with any type of dish. To quote The Big Night “Sometimes the spaghetti likes to be alone”Matt Jozwiak and Rethink Food Tackle The Problem of Food Waste in NYCSign up to Subscribe and Donate to Rethink Food NYC According to Feeding America, there are 42 million people facing hunger in the United States, with 1.4 million being in New York City alone. Astonishingly, research shows about 40% of the food produced in America today goes to waste; this is equivalent to 70 billion tons. Our goal is to make sure the wholesome excess food gets to hungry mouths. Rethink Food NYC Inc is a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need. They transform unused food from grocery stores, restaurants, events, and corporate offices into ready-to-eat, nutritiously dense meals that are delivered to local human service organizations in New York City. With the initiative to run a community kitchen, their top chefs can both serve their community while developing entrepreneurial and leadership skills to help students establish an education that they will carry with them into future careers. Rethink Food NYC Inc goes beyond meals by using food as the tool to promote poverty solutions, participate in nutrition education, and convene food policy events. After learning about the Rethink Food mission I reached out to its Founder and President Matt Jozwiak and asked if we could have him on for an interview. We lucked out and he came to visit us in Greenpoint to talk all about what Rethink Food is doing to help food insecurity in NYC. Besides being one of the most impressive people I have met, Matt is also one of the most impressive chefs. He has trained at Noma, Alinea, and most recently Eleven Madison Park. He and his team tackled all the issues of restaurant food waste and food insecurity one by one to develop Rethink Food. I asked Matt if he needs more volunteers, more restaurants to partner with, or anything else. He told me no, they just need more donations. So once again, support the end of food insecurity and donate to Rethink Food. Sign up to Subscribe and Donate to Rethink Food NYC

Crack Pies, CBD Burgers, and Charitable Chefs This week in food news is very drug-centric. Milk Bar has renamed its Crack Pie and Carls Jr. is releasing a 4/20 CBD Burger. Massimo Battura is working hard and feeding the homeless. After being slammed by critics for “Crack Pie” being offensive, Christina Tosi of Milk Bar has changed the foods name to Milk Bar Pie. Milk Bar is the second establishment this year to replace the phrase “crack” in their food, the first being HopCat, a large gastropub franchise in Michigan, they changed their “crack fries” to “galaxy fries”. The year is 2019, and even though the crack epidemic has softened up, there are still thousands of people addicted to crack, and it is not something to make light of. <a href="https://people.com/food/milk-bar-crack-pie-new-name-milk-bar-pie/" rel="nofollow" target="_blank">Source</a> Fast Food Chain Carl’s Jr is releasing a CBD infused burger for one day to test it out and see if there is a demand. Tom predicted that a fast food chain would put a CBD infused item on their menu back in January. Carl’s Jr is only releasing the burger for 1 day(4/20, obviously) at one location(Denver, obviously) to see if it is something that they should pursue for the rest of the country. <a href="https://www.cnn.com/2019/04/17/business/carls-jr-cbd-burger/index.html" rel="nofollow" target="_blank">Source</a> Massimo Battura was nominated as one of one Time Magazine’s 100 most influential people of 2019. He has started community kitchens all over the world that serve restaurant quality food and feed the homeless, refugees, and the food insecure. Feeding the food insecure is a big topic for this episode, as we interview Matt Jozwiak, the President of <a href="https://www.rethinkfood.nyc/" rel="nofollow" target="_blank">ReThink Food</a>, an organization that dedicates themselves to feeding the food insecure. <a href="http://time.com/collection/100-most-influential-people-2019/5567706/massimo-bottura/" rel="nofollow" target="_blank">Source</a>An Ode To The Red Sauce Joint This week Bon Appetit put together one of the most comprehensive pieces on Italian- American Cuisine. They titled their work <a href="https://www.bonappetit.com/story/red-sauce" rel="nofollow" target="_blank">Red Sauce America</a> and put together over a dozen different articles addressing all sorts of Red Sauce culture from <a href="https://www.bonappetit.com/story/six-degrees-of-chicken-cutlet" rel="nofollow" target="_blank">Six Degrees of Chicken Cutlets</a>, to <a href="https://www.bonappetit.com/story/nycs-most-exclusive-italian-restaurant" rel="nofollow" target="_blank">Everything You’ve Ever Wanted To Know about Rao’s</a>, and even the <a href="https://www.bonappetit.com/story/bizarre-history-buca-di-beppo" rel="nofollow" target="_blank">History of Buca di Beppo</a> Tom and I talk about our favorite Red Sauce joints, the difference between Italian and Italian-American food, and what how both of our death row meals are Red Sauce dishes. Tutto Bene translated to Everything Good, but more importantly, was the restaurant of my childhood. My father’s office was across the street from them and to this day is still probably where I’ve had the most meals of my life.  Chicken Parmigiana, Veal Scarparella, Veal Sorrentino, and of course the Baked Clams. Writing this has me salivating over the memories of dipping crunchy bread into the leftovers of the baked clam tray, the oil, lemon, butter, parsley, and breadcrumbs. This is a visceral experience that can only be replicated at Red Sauce joints In Italian Cuisine Pasta is not a side dish. It is its own course to be respected and appreciated. I think that this is something that Italian-American cuisine gets wrong. I understand how inexpensive pasta is, but to offer it as a complimentary side dish cheapens it.  Pasta’s potential is limitless and can go toe to toe with any type of dish. To quote The Big Night “Sometimes the spaghetti likes to be alone”Matt Jozwiak and Rethink Food Tackle The Problem of Food Waste in NYC <a href="https://www.rethinkfood.nyc/donate" rel="nofollow" target="_blank">Sign up to Subscribe and Donate to Rethink Food NYC</a> According to Feeding America, there are 42 million people facing hunger in the United States, with 1.4 million being in New York City alone. Astonishingly, research shows about 40% of the food produced in America today goes to waste; this is equivalent to 70 billion tons. Our goal is to make sure the wholesome excess food gets to hungry mouths. Rethink Food NYC Inc is a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need. They transform unused food from grocery stores, restaurants, events, and corporate offices into ready-to-eat, nutritiously dense meals that are delivered to local human service organizations in New York City. With the initiative to run a community kitchen, their top chefs can both serve their community while developing entrepreneurial and leadership skills to help students establish an education that they will carry with them into future careers. Rethink Food NYC Inc goes beyond meals by using food as the tool to promote poverty solutions, participate in nutrition education, and convene food policy events. After learning about the Rethink Food mission I reached out to its Founder and President Matt Jozwiak and asked if we could have him on for an interview. We lucked out and he came to visit us in Greenpoint to talk all about what Rethink Food is doing to help food insecurity in NYC. Besides being one of the most impressive people I have met, Matt is also one of the most impressive chefs. He has trained at Noma, Alinea, and most recently Eleven Madison Park. He and his team tackled all the issues of restaurant food waste and food insecurity one by one to develop Rethink Food. I asked Matt if he needs more volunteers, more restaurants to partner with, or anything else. He told me no, they just need more donations. So once again, support the end of food insecurity and donate to Rethink Food. <a href="https://www.rethinkfood.nyc/donate" rel="nofollow" target="_blank">Sign up to Subscribe and Donate to Rethink Food NYC</a>

16_The NotAFoodie Show- Crack Pies, CBD Burgers, Red Sauce Italian, Matt Jozwiak

John Wang

9_The NotAFoodie Show- New York Chinatowns, Bacon Fat, New Orleans, John Wang and the Queens Night Market, Sazerac    This Week Tom and Mike discuss the following topics   Food News- Multiple Chinatown's in NYC and Shady Consultants in Brooklyn Listener Mail - Leftover Bacon Grease Must Try Foods in New Orleans John Wang, the Founder of the Queens International Night Market, stops by Let's Drink - Cheap Beer, Good Wine, and The Sazerac

9_The NotAFoodie Show- New York Chinatowns, Bacon Fat, New Orleans, John Wang and the Queens Night Market, Sazerac This Week <a href="https://www.instagram.com/tmiale/" rel="nofollow" target="_blank">Tom</a> and <a href="https://www.instagram.com/mikemiranti" rel="nofollow" target="_blank">Mike</a> discuss the following topics <ul><li>Food News- Multiple Chinatown's in NYC and Shady Consultants in Brooklyn</li> <li>Listener Mail - Leftover Bacon Grease</li> <li>Must Try Foods in New Orleans</li> <li>John Wang, the Founder of the Queens International Night Market, stops by</li> <li>Let's Drink - Cheap Beer, Good Wine, and The Sazerac</li></ul>

9_The NotAFoodie Radio Show- New York Chinatowns, Bacon Fat, New Orleans, John Wang and the Queens Night Market, Sazerac

The Return Of ZagatLast year The Infatuation acquired the Zagat brand from Google. Zagat was the original crowdsourced restaurant reviewer aggregator.  It relied on customers going and dining and then giving Zagat a short review. Zagat would then take all the reviews about a restaurant, average out its grade, and write a blurb about it based on what their reviewers said.  It was essentially Yelp before Yelp. The Infatuation has decided to bring back the Zagat Print guides, which have a history of being a great stocking stuffer. In this age of nostalgia-driven content, people will love to thumb through a Zagat and pick out a restaurant, instead of hopping on Yelp and seeing what people say. Zagat’s biggest advantage over Yelp is the quality of the review. Because Zagat reviews come out once a year, they are filtered, averaged, and generally positive. People who review on Zagat do so because they enjoy dining out. Yelp’s reviews hit as soon as they are published and usually, by people who had a bad experience, or honestly don’t know how to dine out and are mad that a restaurant won’t substitute their side salad for grilled organic asparagus. The vetting that Zagat does, allows it to be a much better aggregate review system. I also want to touch on OpenTable’s reviews. These are the go-to reviews that I look at on the internet. OpenTable users are more serious diners than yelp users and offer a much better critique of the restaurant. OpenTable also moderates their comments better, and because their business model isn’t based on reviewing restaurants, they don’t use them to strongarm a small business into giving them money  The NYC Hot Sauce ExpoSteve Seabury, the founder of High River Sauces, hopped on a phone call with us to talk all things Hot Sauce including next weekends NYC Hot Sauce Expo. Steve is a veteran of the Music Industry who loves heavy metal and spicy peppers. He left the music industry to start his own hot sauce company and hit the ground running. We talked to Steve about High River Sauces “Cheeba Gold” Hot Sauce is featured on the current season of the hit Youtube Show “Hot Ones”, and how his Disney obsessed daughter wanted to name a hot sauce Bippity Boppity Boop but instead came up with “Foofoo Mama Choo” In addition to owning High River Sauces, he is the owner and coordinator of The NYC Hot Sauce Expo, The California Hot Sauce Expo, and The Chicago Hot Sauce Expo. You can expect to see a Guinness Book of World Records Carolina Reaper Eating Challenge, The World’s Hottest Ramen Challenge, and of course the Chihuahua Beauty Pagent You can still buy tickets here.Scott’s Pizza ToursI literally ran into Scott Weiner while he was giving a tour outside of Patsy’s in East Harlem. I had heard of Scott’s Pizza Tours before because he put one of his stickers up at Dani’s House of Pizza. I lived across the street from Dani’s for 2 years and finished many a night there with a pesto slice. I told Scott about NotAFoodie and that I’d love to have him on the show. It was our easiest booking ever. I had no idea what we signed up for by booking Scott. Scott knows more about Pizza than you know about anything. He has been operating Scott’s Pizza Tours since 2008 and is the Guinness Book of World Records Holder for most pizza boxes. He also is a star of Really Dough? A Thrillist Youtube show with Lucali’s Mark Iacono. He also writes for a Pizza Trade Magazine and has a documentary called “Scott’s Pizza Tour” Scott introduced us to the Pizza Cognition Theory, which states that the pizza you grew up with is what you now define as pizza. This means that you will always compare whatever you are currently eating to your childhood pizza. We all discuss how some neighborhoods are flush with great pizzerias, and some are pizza deserts but regardless of where you live in NYC, you have better pizza options than most of the rest of America. I’ve always been a stone’s throw from great pizza, and am spoiled from the options that I have had. If you are interested in doing a Pizza Tour you can book hereTom and I are very serious about doing a NotAFoodie Private Tour though, so if you’re interested please reach out to us as wellWhat Are We Drinking Tonight?Scott is going to have a Lambrusco with Meatball Pizza Mike: Ginger and Cucumber Ginger Gin Fizz 1 oz Cucumber Ginger Simple Syrup 2 Oz Gin 1 oz Lime Juice Muddled Cucumber Mix all ingredients, strain and pour into a Collins Glass with ice and top with club soda Tom: A Negroni Tom cheated, he’s going to make a Negroni with St.Agrestis from Brooklyn. I’m still made he broke the rules

The Return Of Zagat Last year<a href="https://www.theinfatuation.com/" rel="nofollow" target="_blank"> The Infatuation</a> acquired the <a href="http://zagat.com/" rel="nofollow" target="_blank">Zagat</a> brand from Google. Zagat was the original crowdsourced restaurant reviewer aggregator.  It relied on customers going and dining and then giving Zagat a short review. Zagat would then take all the reviews about a restaurant, average out its grade, and write a blurb about it based on what their reviewers said.  It was essentially Yelp before Yelp. The Infatuation has decided to bring back the Zagat Print guides, which have a history of being a great stocking stuffer. In this age of nostalgia-driven content, people will love to thumb through a Zagat and pick out a restaurant, instead of hopping on Yelp and seeing what people say. Zagat’s biggest advantage over Yelp is the quality of the review. Because Zagat reviews come out once a year, they are filtered, averaged, and generally positive. People who review on Zagat do so because they enjoy dining out. Yelp’s reviews hit as soon as they are published and usually, by people who had a bad experience, or honestly don’t know how to dine out and are mad that a restaurant won’t substitute their side salad for grilled organic asparagus. The vetting that Zagat does, allows it to be a much better aggregate review system. I also want to touch on OpenTable’s reviews. These are the go-to reviews that I look at on the internet. OpenTable users are more serious diners than yelp users and offer a much better critique of the restaurant. OpenTable also moderates their comments better, and because their business model isn’t based on reviewing restaurants, they don’t use them to strongarm a small business into giving them money  The NYC Hot Sauce Expo Steve Seabury, the founder of <a href="http://highriversauces.com/" rel="nofollow" target="_blank">High River Sauces</a>, hopped on a phone call with us to talk all things Hot Sauce including next weekends <a href="http://nychotsauceexpo.com/" rel="nofollow" target="_blank">NYC Hot Sauce Expo</a>. Steve is a veteran of the Music Industry who loves heavy metal and spicy peppers. He left the music industry to start his own hot sauce company and hit the ground running. We talked to Steve about High River Sauces “Cheeba Gold” Hot Sauce is featured on the current season of the hit Youtube Show “Hot Ones”, and how his Disney obsessed daughter wanted to name a hot sauce Bippity Boppity Boop but instead came up with “Foofoo Mama Choo” In addition to owning High River Sauces, he is the owner and coordinator of The NYC Hot Sauce Expo, The California Hot Sauce Expo, and The Chicago Hot Sauce Expo. You can expect to see a Guinness Book of World Records Carolina Reaper Eating Challenge, The World’s Hottest Ramen Challenge, and of course the Chihuahua Beauty Pagent You can still buy tickets <a href="http://nychotsauceexpo.com/tickets.php" rel="nofollow" target="_blank">here.</a>Scott’s Pizza Tours I literally ran into Scott Weiner while he was giving a tour outside of Patsy’s in East Harlem. I had heard of Scott’s Pizza Tours before because he put one of his stickers up at Dani’s House of Pizza. I lived across the street from Dani’s for 2 years and finished many a night there with a pesto slice. I told Scott about NotAFoodie and that I’d love to have him on the show. It was our easiest booking ever. I had no idea what we signed up for by booking Scott. Scott knows more about Pizza than you know about anything. He has been operating <a href="http://www.scottspizzatours.com/" rel="nofollow" target="_blank">Scott’s Pizza Tours</a> since 2008 and is the Guinness Book of World Records Holder for most pizza boxes. He also is a star of Really Dough? A Thrillist Youtube show with Lucali’s Mark Iacono. He also writes for a Pizza Trade Magazine and has a documentary called “Scott’s Pizza Tour” Scott introduced us to the Pizza Cognition Theory, which states that the pizza you grew up with is what you now define as pizza. This means that you will always compare whatever you are currently eating to your childhood pizza. We all discuss how some neighborhoods are flush with great pizzerias, and some are pizza deserts but regardless of where you live in NYC, you have better pizza options than most of the rest of America. I’ve always been a stone’s throw from great pizza, and am spoiled from the options that I have had. If you are interested in doing a Pizza Tour you can book <a href="http://www.scottspizzatours.com/calendar" rel="nofollow" target="_blank">here</a>Tom and I are very serious about doing a NotAFoodie Private Tour though, so if you’re interested please reach out to us as wellWhat Are We Drinking Tonight? Scott is going to have a Lambrusco with Meatball Pizza Mike: Ginger and Cucumber Ginger Gin Fizz 1 oz Cucumber Ginger Simple Syrup 2 Oz Gin 1 oz Lime Juice Muddled Cucumber Mix all ingredients, strain and pour into a Collins Glass with ice and top with club soda Tom: A Negroni Tom cheated, he’s going to make a Negroni with St.Agrestis from Brooklyn. I’m still made he broke the rules

14_The NotAFoodie Show- The Return of Zagat, The NYC Hot Sauce Expo, Scott’s Pizza Tours

Felix LA

On this episode of the NaF podcast, Tom and Mike talk about: The Spotted Pig. It has finally closed (good riddance) Yelp, Grubhub, and Seamless aren't vetting restaurants The Winter Fancy Food Show and 2020 Food Trends Pasta at Felix Tacos all over LA What We're Drinking this week (Hanky Panky and Fireball spiked Apple Cider)

On this episode of the NaF podcast, Tom and Mike talk about: <ul><li>The Spotted Pig. It has finally closed (good riddance)</li> <li>Yelp, Grubhub, and Seamless aren't vetting restaurants</li> <li>The Winter Fancy Food Show and 2020 Food Trends</li> <li>Pasta at Felix</li> <li>Tacos all over LA</li> <li>What We're Drinking this week (Hanky Panky and Fireball spiked Apple Cider)</li></ul>

S3 Ep5- The Winter Fancy Food Show, Ghost Restaurants, The Spotted Pig, Felix LA

We've decided that we're going to start recording previews of our radio show. We record on Wednesdays and the show airs on Saturday, so we figured we'd give you a short podcast each week. The whole radio show will drop on http://www.radiorampa.nyc/notafoodie on Saturday at 3pm. We'll post it to our podcast feed a few days later. This is our favorite episode yet. Baseball food, College basketball food bracket challenge, and an awesome story of a guy who worked his way from a busboy to a ninja, to a high end sommelier. Tune in to http://www.radiorampa.nyc/notafoodie on Saturday at 3pm Oink

We've decided that we're going to start recording previews of our radio show. We record on Wednesdays and the show airs on Saturday, so we figured we'd give you a short podcast each week. The whole radio show will drop on http://www.radiorampa.nyc/notafoodie on Saturday at 3pm. We'll post it to our podcast feed a few days later. This is our favorite episode yet. Baseball food, College basketball food bracket challenge, and an awesome story of a guy who worked his way from a busboy to a ninja, to a high end sommelier. Tune in to http://www.radiorampa.nyc/notafoodie on Saturday at 3pm Oink

PREVIEW of our 3/30/19 Radio Show

by: Mike Miranti Welcome to our 60th Episode!! Quick Shoutout to Savannah Peterson(@SavIsSavvy) for holding down the fort and being incredible on last weeks pod Tom just got back from Atlanta and shares his meal highlights but its an incomplete list because he didn’t go to Magic Palace Food News!!! Salt Bae Burger is the anti-Guy Fieri because it’s a way 1 ticket to No-Flavortown(link) The American Restaurant is on Life Support(link) I officially have 1 foot out the door of restaurants to begin his new career, but I’d still like to work a light amount of service once a week You can check out my medium article here Were any successful restauranteurs created from 2008-2020? Major Food Group (Carbone, Dirty French, The Pool, etc;) was founded in 2010, they might be the one  What Are We Drinking Tonight? Mike’s Cocktail: The Gold Rush 2 oz Bourbon .5 oz Honey Syrup .5 Lemon Juice Shake vigorously and pour over a large rock, garnish with lemon peel  Tom’s Cocktail:Cynarino 2 oz Cynar Seltzer This is a mixed drink, not a cocktail, pour in a collins glass over ice and garnish with a lemon wedge 

by: Mike Miranti Welcome to our 60th Episode!! <ul><li>Quick Shoutout to <a href="http://www.savannahpeterson.com/" rel="nofollow" target="_blank">Savannah Peterson</a>(@SavIsSavvy) for holding down the fort and being incredible on last weeks pod</li> <li>Tom just got back from Atlanta and shares his meal highlights but its an incomplete list because he didn’t go to Magic Palace</li> <li>Food News!!!</li> <li>Salt Bae Burger is the anti-Guy Fieri because it’s a way 1 ticket to No-Flavortown(<a href="https://www.buzzfeednews.com/article/scaachikoul/salt-bae-restaurant-review-nusret-gokce/" rel="nofollow" target="_blank">link</a>)</li> <li>The American Restaurant is on Life Support(<a href="https://thecounter.org/why-restaurants-are-closing-nyc-los-angeles/" rel="nofollow" target="_blank">link</a>)</li> <li>I officially have 1 foot out the door of restaurants to begin his new career, but I’d still like to work a light amount of service once a week</li> <li>You can check out my medium article <a href="https://medium.com/@michaelmiranti/why-im-breaking-up-with-restaurants-a-love-letter-and-a-goodbye-9717ba803e99" rel="nofollow" target="_blank">here</a></li> <li>Were any successful restauranteurs created from 2008-2020? Major Food Group (Carbone, Dirty French, The Pool, etc;) was founded in 2010, they might be the one</li> </ul> What Are We Drinking Tonight? Mike’s Cocktail: The Gold Rush <ul><li>2 oz Bourbon</li> <li>.5 oz Honey Syrup</li> <li>.5 Lemon Juice Shake vigorously and pour over a large rock, garnish with lemon peel</li> </ul> Tom’s Cocktail:Cynarino <ul><li>2 oz Cynar</li> <li>Seltzer This is a mixed drink, not a cocktail, pour in a collins glass over ice and garnish with a lemon wedge</li> </ul>

S3 Ep7- Atlanta Eats, The Thursday Night Maitre'D, Restaurants are Dying, Open Invite to Mike's Birthday!

Sam Doyle

This Week Tom and Mike discuss the following topics   Mike Makes Seared Tuna Steaks How To Make Corned Beef at Home Sam Doyle Talks Wine Trends and Value Bottles for 2019 Demystifying Blind Wine Tastings With Sam Doyle Juan Collins, Classic Martini, Special Negroni

This Week <a href="https://www.instagram.com/tmiale/" rel="nofollow" target="_blank">Tom</a> and <a href="https://www.instagram.com/mikemiranti" rel="nofollow" target="_blank">Mike</a> discuss the following topics <ul><li>Mike Makes Seared Tuna Steaks</li> <li>How To Make Corned Beef at Home</li> <li>Sam Doyle Talks Wine Trends and Value Bottles for 2019</li> <li>Demystifying Blind Wine Tastings With Sam Doyle</li> <li>Juan Collins, Classic Martini, Special Negroni</li></ul>

10_The NotAFoodie Show- Tuna Steaks, Corned Beef, Sam Doyle, Wine Trends, Value Bottles.mp3

Baseball is finally back! Food and Baseball are two of the most important things to me, so of course, we were going to talk about the best concessions at Citifield and Yankee Stadium. I’m going to address the elephant in the room and just say it. THE FOOD AT CITIFIELD HAS ALWAYS BEEN BETTER THAN THE FOOD AT YANKEE STADIUM. Period, no contest. Listen to this segment to hear our favorite places to eat at the respective stadiums, newcomers this season, and how I feel about something called a “Pizza Cupcake” We also do an amazing "bracket challenge" to find the best college food town. All this, plus Jason Rand stops by the studio to talk about how he worked his way up from Dishwasher to The Manager for the Antinori Portfolio. He tells us all about his hospitality journey all over NYC. 

Baseball is finally back! Food and Baseball are two of the most important things to me, so of course, we were going to talk about the best concessions at Citifield and Yankee Stadium. I’m going to address the elephant in the room and just say it. THE FOOD AT CITIFIELD HAS ALWAYS BEEN BETTER THAN THE FOOD AT YANKEE STADIUM. Period, no contest. Listen to this segment to hear our favorite places to eat at the respective stadiums, newcomers this season, and how I feel about something called a “Pizza Cupcake” We also do an amazing "bracket challenge" to find the best college food town. All this, plus Jason Rand stops by the studio to talk about how he worked his way up from Dishwasher to The Manager for the Antinori Portfolio. He tells us all about his hospitality journey all over NYC.

13_The NotAFoodie Show- Opening Day Food Choices, Ultimate Sweet 16 Food Bracket Challenge, Jason Rand.mp3

Hey listeners. Tom here. I LOVE this episode! We talk to John Wang who is the founder of the Queens International Night Market. John is an ex-corporate lawyer who, after traveling around the world, woke up one morning and decided that he would make a night market happen in Queens. After 2 failed Kickstarters, and a lot of red-tape, he achieved his goal. What I LOVE about John and his story is that he had a vision- to bring an AFFORDABLE, authentic, and socially conscious market to NYC- and he stuck to that vision. He is dedicated (sometimes not sleeping for 28-30 hours on weekends), passionate, and driven.  If you love food, business, entrepreneurship, and passion, please give this one a listen. 

Hey listeners. Tom here. I LOVE this episode! We talk to John Wang who is the founder of the <a href="http://queensnightmarket.com/" rel="nofollow" target="_blank">Queens International Night Market</a>. John is an ex-corporate lawyer who, after traveling around the world, woke up one morning and decided that he would make a night market happen in Queens. After 2 failed Kickstarters, and a lot of red-tape, he achieved his goal. What I LOVE about John and his story is that he had a vision- to bring an AFFORDABLE, authentic, and socially conscious market to NYC- and he stuck to that vision. He is dedicated (sometimes not sleeping for 28-30 hours on weekends), passionate, and driven.  If you love food, business, entrepreneurship, and passion, please give this one a listen.

17- John Wang and the Queens International Night Market

Woooo Boy! This episode is a bit of a departure from our normal episode. Mike will be back next time, but he took a break from this episode because it is all about the wonderful city of New Orleans! Join Tom and special guest Savannah Peterson, as they eat their way through Tom's favorite food city of New Orleans. It was a quick trip, so they crammed as much food, drink, and booty shaking as they could into 39 hours.  Here's the quick hitlist: http://carrolltonmarket.com/ http://www.turkeyandthewolf.com/ https://lucyssurf.com/ https://www.marjiesgrill.com/ https://mollysriseandshine.com/ https://cochonrestaurant.com/ https://www.courtoftwosisters.com/

Woooo Boy! This episode is a bit of a departure from our normal episode. Mike will be back next time, but he took a break from this episode because it is all about the wonderful city of New Orleans! Join Tom and special guest Savannah Peterson, as they eat their way through Tom's favorite food city of New Orleans. It was a quick trip, so they crammed as much food, drink, and booty shaking as they could into 39 hours.  Here's the quick hitlist: <a href="http://carrolltonmarket.com/" rel="nofollow" target="_blank">http://carrolltonmarket.com/</a> <a href="http://www.turkeyandthewolf.com/" rel="nofollow" target="_blank">http://www.turkeyandthewolf.com/</a> <a href="https://lucyssurf.com/" rel="nofollow" target="_blank">https://lucyssurf.com/</a> <a href="https://www.marjiesgrill.com/" rel="nofollow" target="_blank">https://www.marjiesgrill.com/</a> <a href="https://mollysriseandshine.com/" rel="nofollow" target="_blank">https://mollysriseandshine.com/</a> <a href="https://cochonrestaurant.com/" rel="nofollow" target="_blank">https://cochonrestaurant.com/</a> <a href="https://www.courtoftwosisters.com/" rel="nofollow" target="_blank">https://www.courtoftwosisters.com/</a>

S3 Ep6- 39 Hours in NoLA With @SavIsSavvy- Happy Fat Tuesday!

Alex Lazaridis

This Week Tom and Mike discuss the following topics Food News: How Hip Hop makes Cheese grow the funkiest flavors Weed and CBD How To Throw a Wine Tasting Party Alexander Lazaridis: Hudson Yards Beverage Director, North Carolina BBQ Aficionado Let’s Drink!  Originally Aired 3/23/19

This Week <a href="https://www.instagram.com/tmiale/" rel="nofollow" target="_blank">Tom</a> and <a href="https://www.instagram.com/mikemiranti" rel="nofollow" target="_blank">Mike</a> discuss the following topics <ul><li>Food News: How Hip Hop makes Cheese grow the funkiest flavors</li> <li>Weed and CBD</li> <li>How To Throw a Wine Tasting Party</li> <li>Alexander Lazaridis: Hudson Yards Beverage Director, North Carolina BBQ Aficionado</li> <li>Let’s Drink!</li> </ul> Originally Aired 3/23/19

12_The NotAFoodie Show- Hip Hop and Cheese, CBD and Weed, Wine Tasting, Alex Lazaridis

Ari Botsford

This Week Tom and Mike discuss the following topics   Food News: Nello's bar dining policy and Bao's Oscar Nomination What We Cooked This Week: Tom's Insta-famous Short Rib Ragu  and Mike's InstaPot Chicken Korma Our Inaugural listener question asks for food book recommendations. Ari Botsford  stops by the studio and talks about her background growing up on farms and how it grew her appreciation of real food Ari Botsford also talks about Urban Farming, and gives tips and tricks for beginners and experts alike As always the show finishes with our "Lets Drink" Segment Ari gives us the recipe for her favorite Mocktail    Follow and message The NotAFoodie Show through Facebook,  Instagram, and Twitter. We love to hear listener feedback!   RadioRampa.nyc/NotAFoodie

This Week <a href="https://www.instagram.com/tmiale/" rel="nofollow" target="_blank">Tom</a> and <a href="https://www.instagram.com/mikemiranti" rel="nofollow" target="_blank">Mike</a> discuss the following topics <ul><li>Food News: Nello's bar dining policy and Bao's Oscar Nomination</li> <li>What We Cooked This Week: Tom's Insta-famous <a href="https://www.instagram.com/p/Bs5uu_dBcAU/" rel="nofollow" target="_blank">Short Rib Ragu </a> and Mike's InstaPot Chicken Korma</li> <li>Our Inaugural listener question asks for food book recommendations.</li> <li><a href="https://www.instagram.com/aribotsford/" rel="nofollow" target="_blank">Ari Botsford  </a>stops by the studio and talks about her background growing up on farms and how it grew her appreciation of real food</li> <li>Ari Botsford also talks about Urban Farming, and gives tips and tricks for beginners and experts alike</li> <li>As always the show finishes with our "Lets Drink" Segment Ari gives us the recipe for her favorite Mocktail</li> </ul> Follow and message The NotAFoodie Show through <a href="https://www.facebook.com/notafoodiecom/" rel="nofollow" target="_blank">Facebook,</a> <a href="https://www.instagram.com/notafoodieshow/" rel="nofollow" target="_blank">Instagram</a>, and <a href="https://twitter.com/notafoodieshow/" rel="nofollow" target="_blank">Twitter</a>. We love to hear listener feedback! RadioRampa.nyc/NotAFoodie

4_The NotAFoodie Show - Dumplings, Eating Alone, Short Rib Ragu, Food Books, Ari Botsford, Urban Farming

After a long day at work, Mike and Tom record their first evening podcast. What better time to discuss (and liberally sample) Tom's collection of various types of Amaro? Things go off the rails a bit when Mike gets a surprise text from the restaurant that he manages. 

After a long day at work, Mike and Tom record their first evening podcast. What better time to discuss (and liberally sample) Tom's collection of various types of Amaro? Things go off the rails a bit when Mike gets a surprise text from the restaurant that he manages.

3- Drunk on Amaro

Mike and Tom talk turkey. More importantly, Mike and Tom talk about the amazing side dishes that they have at their respective Thanksgiving celebrations. As always, remember to email tom@notafoodie.com or mike@notafoodie.com with your comments and questions. Also, follow us on Instagram @notafoodiepics.com. Gobble gobble.

Mike and Tom talk turkey. More importantly, Mike and Tom talk about the amazing side dishes that they have at their respective Thanksgiving celebrations. As always, remember to email <a href="mailto:tom@notafoodie.com">tom@notafoodie.com</a> or <a href="mailto:mike@notafoodie.com">mike@notafoodie.com</a> with your comments and questions. Also, follow us on Instagram @notafoodiepics.com. Gobble gobble.

6- The Thanksgiving Episode

World Cup fever has infected the NaF podcast. In a controversial move, we decided to pit each nation in the World Cup against one another when it comes down to food. Obviously, there was some spirited discussion.  GOOOOOOOAAAAALLLLLLLLLLLL!!!!!!!!!

World Cup fever has infected the NaF podcast. In a controversial move, we decided to pit each nation in the World Cup against one another when it comes down to food. Obviously, there was some spirited discussion.  GOOOOOOOAAAAALLLLLLLLLLLL!!!!!!!!!

18- World Cup of Food

Its the FIRST of many episodes of the NotAFoodie Radio Show!   On this episode, Mike and Tom discuss:   Who they are, and what the "NotAFoodie Philosophy" is Looking back on 2018 in food stories, and speculating on 2019 food trends "What I Ate This Week- New Year's Edition" An in-studio interview with internationally renowned chef Roze Traore A quick discussion of what they are drinking after the show    Listen to The NotAFoodie Show live every Saturday at 2pm on Radio RAMPA 620 AM   Follow and message The NotAFooodie Show through Facebook, Instagram, and Twitter. We love to hear listener feedback!

Its the FIRST of many episodes of the NotAFoodie Radio Show! On this episode, Mike and Tom discuss: <ul><li>Who they are, and what the "NotAFoodie Philosophy" is</li> <li>Looking back on 2018 in food stories, and speculating on 2019 food trends</li> <li>"What I Ate This Week- New Year's Edition"</li> <li>An in-studio interview with internationally renowned chef <a href="http://chefroze.com/" rel="nofollow" target="_blank">Roze Traore</a></li> <li>A quick discussion of what they are drinking after the show</li> </ul> Listen to The NotAFoodie Show live every Saturday at 2pm on Radio RAMPA 620 AM Follow and message The NotAFooodie Show through <a href="https://www.facebook.com/notafoodiecom/" rel="nofollow" target="_blank">Facebook, </a><a href="https://www.instagram.com/notafoodieshow/" rel="nofollow" target="_blank">Instagram</a>, and <a href="https://twitter.com/notafoodieshow/" rel="nofollow" target="_blank">Twitter</a>. We love to hear listener feedback!

The NaF Radio Show - 1.5.2019

Oh boy! This is a great one if you are a whiskey nerd. This week, Mike and Tom welcome Robert "Bobby" Burns (from the Forest Hills Station House and the soon-to-be-opened Astorian) who is as passionate about whiskey as anyone we know. He brings a sampling of 7 different whiskeys- from scotches to bourbons to ryes. He even cracks open, for the first time, a 35-year-old bottle of Jim Beam commemorating D-day that he found in an antique shop. Bobby talks about how to properly drink whiskey, the differences between different types of scotch, rye, and bourbons. He talks about the American whiskey revolution and how whiskeys from the US are far more interesting and diverse than ones from more traditional distilling countries. Some of my favorite things from today's podcast are: "Bully Flavors" "One Sip? One sip is like one date! You need to get to know the whiskey before passing judgment" William Howard Taft was the one who gave us the modern whiskey industry (and the 7th inning stretch).  By the way, it took me over 2 weeks to edit this. It got more and more "rambly" as we drank. The hardest part about editing was trying not to consume all of the whiskey in my house while doing it. Don't take it from me, within 20 minutes of listening, you'll be craving that aged, amber, woodsy, spirit. Cheers!    

Oh boy! This is a great one if you are a whiskey nerd. This week, Mike and Tom welcome Robert "Bobby" Burns (from the <a href="https://www.fhstationhouse.com/" rel="nofollow" target="_blank">Forest Hills Station House</a> and the soon-to-be-opened Astorian) who is as passionate about whiskey as anyone we know. He brings a sampling of 7 different whiskeys- from scotches to bourbons to ryes. He even cracks open, for the first time, a 35-year-old bottle of Jim Beam commemorating D-day that he found in an antique shop. Bobby talks about how to properly drink whiskey, the differences between different types of scotch, rye, and bourbons. He talks about the American whiskey revolution and how whiskeys from the US are far more interesting and diverse than ones from more traditional distilling countries. Some of my favorite things from today's podcast are: <ul><li>"Bully Flavors"</li> <li>"One Sip? One sip is like one date! You need to get to know the whiskey before passing judgment"</li> <li>William Howard Taft was the one who gave us the modern whiskey industry (and the 7th inning stretch).</li> </ul> By the way, it took me over 2 weeks to edit this. It got more and more "rambly" as we drank. The hardest part about editing was trying not to consume all of the whiskey in my house while doing it. Don't take it from me, within 20 minutes of listening, you'll be craving that aged, amber, woodsy, spirit. Cheers!

7- The Whiskey Episode!

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