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Radio MOFAD

Radio MOFAD

De : Bernadettecura
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The Podcast from The Museum of Food and Drink

Copyright 2026 All rights reserved. Alimentation et vin Art Cuisine
Épisodes
  • Meat On a Stick, Black Coffee, and Bread: Kim Vallejo On Our Local Grainshed

    Meat On a Stick, Black Coffee, and Bread: Kim Vallejo On Our Local Grainshed
    Jun 3 2026
    Meat On a Stick, Black Coffee, and Bread: Kim Vallejo On Our local Grainshed The Museum of Food and Drink MOFAD https://www.mofad.org/ Wed June 10, 2026 : Kim Vallejo and June Russell in conversation about the past, present, and future of local grains. https://mofad.ticketing.veevartapp.com/tickets/view/list/restoring-the-grainshed-reviving-regional-grain-in-new-york https://www.mofad.org/program-detail-page/grains MOFAD Programs https://www.mofad.org/programs Kim Vallejo She Wolf Bakery https://www.shewolfbakery.com/ June Russell Glynwood Center for Regional Food and Farming https://www.glynwood.org/ Culinaria: Women Of Color Rewriting Our Food Stories https://culinariastories.net/book Dr. Willa Zhen The Culinary Institute of America Leah Eskin Like Wafers in Honey https://www.leaheskin.com/ Farmer Ground Flour https://www.farmergroundflour.com/ Brooklyn Granary and Mill https://brooklyngranaryandmill.com/ Bread Alone https://www.breadalone.com/ TRANSCRIPT (0:00) Ivan De Luce (ID) Welcome to Radio...Take two. Welcome to Radio MOFAD, the podcast from the Museum of Food and Drink. How's it going, Bernadette? Bernadette Cura (BC) It's going great. We love the rain. ID: We love the rain. BC: It makes people want to scurry into a museum. Come here when it's raining. It's the perfect place to be. And we're not going to give you a headache because we're too large. And also there are snacks to help you to fight off that museum headache. ID: We've got protein in the form of Nuts for Nuts honey roasted peanuts. BC: And also the halvah has a good amount of protein and fiber. ID: It's all good for you, really. The pretzel bites are tasty, too. Some simple carbs for some energy as well. BC: There's like a great burst of energy. ID: And you know what I will say about MOFAD? Your feet will never hurt after you get through it, because there's simply not that much surface area to walk across, you know. BC: It's just the right size. ID: I agree. BC: Absolutely. (1:00) And also the air in here is quite nice. Like, you know, like the air in museums sometimes it's just like, oh my, why am I dissing museums? ID: Take that, The Met. BC: No, stop. I love museums. ID: I love museums, even The Met. BC: So I'm not going to say another word about other museums. I'm just going to say this is a really great place to be. And oh my gosh, we are revealing too much about ourselves, I think. ID: Pay no attention to the podcast hosts behind the curtain. BC: We'll edit this out in post. ID: Yes, or will we? BC: I don't know. ID: Well, so we had a great chat with Claudette. We've also had some great events this past week here at MOFAD as well. One of my favorites was the one about Women of Color in Food Studies. It was basically a book talk for this new book called Culinaria. And it basically has these chapters written by different food studies academics, both senior academics and junior academics, all about their food stories and their cultures. It ranges from autoethnography, talking about one's own family and family recipe history and culture, other kinds of ethnography, talking to people from other cultures, and just a really broad transnational look at Women of Color in Food Studies. BC: (2:19) Well, I know that Willa was here, and she is a professor at the Culinary Institute of America, of which I am a graduate. It was nice that she was here to be part of that program representing the CIA, yo! ID: Exactly. BC: We had food at that event. Tanoreen provided some delicious food. ID: Delicious Palestinian food. Yeah, it was so delicious. ID: Yeah, so I really encourage people to check out culinariastories.net. It is the page for the book. The book is out soon.It's not out yet. But for any of you food studies people out there, it's a really unique look at these underrepresented topics. BC: I was at the event for Leah Eskin and her book, Like Wafers and Honey, which we called our book club, but nobody had to read the book beforehand. ID: But they probably learned a bit about the book while they were there. BC: The nice thing is that Leah read some lovely excerpts from the book. ID: So what is the book? What's it about? BC: So that book was set in the town of Pitigliano, which is in Tuscany, which apparently we all learned was called Little Jerusalem because of the Jewish community in that town for centuries. And sadly also for centuries at different times the community was persecuted and kicked out. There were also times of you know where the community flourished and was supported, but not always. And I believe this book was set in the last time that it happened during the anti-Jewish laws in the 30s. ID: (3:58) Right. BC: So Taylor, our program director, made some cookies from the book because it's stories and recipes. The cookies were called sfratti and sfratto means eviction. It's so dark and sad that they can make something delicious about something that is so tragic. But when they would do these ...
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    40 min
  • Let Me Be Weird: Claudette Zepeda on “Cooking the Borderlands”

    Let Me Be Weird: Claudette Zepeda on “Cooking the Borderlands”
    May 30 2026
    The Museum of Food and Drink MOFAD https://www.mofad.org/ Wed June 3, 2026: Claudette Zepeda and Francis Lam in conversation about her upcoming book Cooking the Borderlands https://mofad.ticketing.veevartapp.com/tickets/view/list/cooking-the-borderlands https://www.mofad.org/program-detail-page/borderlands MOFAD Programs https://www.mofad.org/programs Claudette Zepeda https://chefclaudettezepeda.com/ Cooking the Borderlands: Spice and Smoke Between Mexico and the States https://sites.prh.com/cookingtheborderlands/#preorder-the-book Tacos La Poblanita Corner of Jay St and York St Brooklyn, NY 11201 Mon-Sat 10-5 Jasar Castillo 929-245-3098 Michael Szczerban https://www.instagram.com/foreverbeard/ The Talisman of Happiness https://www.hachettebookgroup.com/titles/ada-boni/the-talisman-of-happiness/9780316577991/?lens=little-brown-and-company TRANSCRIPT Ivan De Luce (ID): Welcome to RadioMOFAD, the podcast from the Museum of Food and Drink. Hey Bernadette, how's it going? Bernadette Cura (BC): Hey Ivan, it's rainy at the museum today. It's a rainy Saturday. We had quite a good crowd because people love the museum on a rainy day. ID: They do. I know I do. BC: Yeah, me too. People do a lot of photoshoots here in Dumbo. I don't know if you knew this. I mean, you know. I don't know if you all know this. People come for their weddings and their quinceañera photo shoots in all their finery and are taking beautiful pictures. There's a whole entourage of people right behind us now taking pictures. ID: Yeah, there are about four or five five-year-olds running around in dresses and tuxedos chasing each other. We do see that everyday. But yes, we've had a lot of fun at MOFAD lately. We've had some great events. BC: Yeah, you know, we talked with Michael Szczerban last episode. You were on the Zoom for that event. ID: Yes, I attended the Talisman of Happiness event with Michael Szczerban over Zoom just to get a different sense of what it's like to attend a MOFAD event. It was great. It was a wonderful talk. Michael Szczerban talked with Deb Perelman from Smitten Kitchen. BC: Sweet, sweet. ID: They talked about the 1929 cookbook by Ada Boni called The Talisman of Happiness, and it was a great talk, I mean, we had a great talk with him last episode, but Deb was asking about kind of how the book compares to other books. It's not your typical cookbook in so many ways, not just because of the 12 minestrones that you can choose from in it, out of the 1600 recipes in there, it's a huge book, but also because it's not full of fancy, glossy photos. Cookbooks in the 20s definitely weren't. Michael was comparing it to the Silver Spoon cookbook, which many of us are familiar with. BC: Yes ID: It's a beautiful book, much like the fancy Silver Spoon that sits in the kitchen, and maybe isn't touched every day, whereas Michael sort of compared it to Nonna's worn wooden spoon that's been in the sauce all day on a Sunday, chipped and worn, but full of love, and has made so many things, and is used every single day. BC: Well, I know that for me, as far as like The Joy of Cooking, which is what it was compared to a lot. I definitely use that book a lot, and there's no room for pictures. You want the words, you want the solid recipes. ID: Yes, and Michael had said that he wanted it to stick to 1000 pages and not go beyond that. Well, I think I'd rather, for a book like that, that's really useful in the kitchen, I'd rather not have pictures, and like we talked about in the podcast, that illustrations are really additional information that's helpful, and they're really cute. So I'm glad, I'm glad they stuck to that formula, and I cannot wait to get this book. I get excited about all our cookbooks that we have in the museum, but this one seems really special. BC: Definitely. So, as far as events, that one was great, and we have more coming up. ID: In June, we'll see Claudette Zepeda and her new book, Cooking the Borderlands. BC: Yes, she grew up in San Diego, and also in Tijuana. So, the foods that she grew up with, she's going to talk about it. What are the elements and the ingredients and the influences that came together to make that very special cuisine there, where she's from? And we're excited to host her here. And you know, I'm from Fort Worth, Texas, and there's Tex Mex cuisine there, and I'm wondering, like, what the similarities might be, since it's Mexican American, so I'm curious about that, and I think you told me, Ivan, that you're not that well-versed in Mexican food to begin with, so there's a whole world for you to discover ID: When it comes to Mexican food, I know Mexican food in New York really well, and I love it, but when I meet people from California, they say you gotta have California Mexican food, it's totally different, and it sounds like this border area, you know, between Tijuana, San Diego, and these other towns there have some kind of distinct thing going on, like a lot of regions do, and I...
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    34 min
  • The Minestrone Moment: Michael Szczerban on “The Talisman of Happiness”

    The Minestrone Moment: Michael Szczerban on “The Talisman of Happiness”
    May 13 2026

    MOFAD Program Director Taylor Early chats with Bernadette in the afterglow of two wonderful programs this month. They introduce Ivan and Bernadette’s conversation with Michael Szczerban about Voracious publishing’s recently published first full English translation of The Talisman of Happiness by Ada Boni.

    As MOFAD continues to explore street food vendors in Dumbo, Brooklyn, we learn about the owner Hamdur’s experience with city inspectors.

    Priyanka Poddar, Knead Some Love NY Indian Fusion Desserts

    https://kneadsomeloveny.com/

    Smorgasburg

    https://www.smorgasburg.com/

    Ashley Rose Young

    https://ashleyroseyoung.com/

    Nourishing Networks

    https://global.oup.com/academic/product/nourishing-networks-9780197794036?cc=us&lang=en&

    Saeng Douangdara

    https://www.saengskitchen.com/

    The Lao Kitchen

    https://www.saengskitchen.com/cookbook

    Jujubee

    https://www.instagram.com/jujubeeonline/

    Michael Szczerban

    https://www.instagram.com/foreverbeard/

    The Talisman of Happiness

    https://www.hachettebookgroup.com/titles/ada-boni/the-talisman-of-happiness/9780316577991/?lens=little-brown-and-company

    Marcela Hazan

    https://marcellafilm.com/

    Mario Carbone

    https://www.carbonefinefood.com/about

    Paul Bertolli

    Fra’ Mani

    https://framani.com/pages/about-framani

    Deb Perelman

    https://smittenkitchen.com/

    Esther Choi

    https://estherchoi.com/

    Dumbo Grill

    Corner of Front St and Jay St

    Dumbo, Brooklyn

    Friday - Sunday
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    39 min
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