Episode 14
Identity

Does what you eat—and cook—reveal the real you? New York Times columnist Frank Bruni talks about how politicians use food to manipulate you and why co-writing his new book A Meatloaf in Every Oven was therapy for him. In Barbara Lynch's new memoir, Out of Line, Boston's most celebrated chef confesses that the worst days of her life led to her best, as she cooked her way out of a tough Southie childhood. Food reflects Camille Becerra's passion for healing and beauty, at her hot new Manhattan restaurant, De Maria. Plus Alex Guarnaschelli's fear of lobsters, Giorgio DeLuca's new favorite dining destination, mousseron mushrooms, Chuck Schumer's meatloaf, how to cook with sumac—and our most moving Madeleine Moment yet.

Photo: Nicole Franzen

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Segment 1
Frank Bruni

What do meatloaf and Donald Trump have in common? Frank Bruni’s undivided attention. In regards to POTUS, The New York Times columnist recently wrote, “Food is the new fashion: our outward advertisement of who we are.” So, who is Trump? And who is Bruni? And why write a book called A Meatloaf in Every Oven? Howie Kahn sits down with the one time restaurant critic, White House Correspondent and Rome Bureau Chief to unravel these existential questions and more.

Artwork: A Meatloaf in Every Oven by Frank Bruni & Jennifer Steinhauer

Illustrations by: Marilyn Pollack Naron

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Segment 2
Camille Becerra & Giorgio DeLuca

After decades of finding the best food in New York City, what kind of restaurant can possibly impress Dean & DeLuca co-founder Giorgio De Luca? De Maria in Nolita. "Pretty damn sexy," is how he described its healthy food, which stars dragon bowls, turmeric and Turkish chilies. When Giorgio meets the restaurant's chef, Camille Becerra, he discovers a downtown, kindred spirit. 

 

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Segment 3
Barbara Lynch with Alex Guarnaschelli

Barbara Lynch was a dyslexic, teenage bookie from a rough neighborhood in Boston. She once stole a city bus. Now, she's her city's most revered chef and one of the most respected in the world. Listen in as Barbara talks with Alex Guarnaschelli about her path from trauma to success, her new memoir, Out of Line, the importance of blood clams, and what lobsters, karma and eternity have in common.

Artwork: Out of Line: A Life of Playing with Fire by Barbara Lynch 

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Segment 4
Barbara Lynch's Madeleine Moment

Saltines, soup and hospital cafeterias are what transport Barbara Lynch back to the first person she wanted to make happy. And mousseron mushrooms and sea urchin take her someplace even more primal.

Photo credit: Michael Prince 

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Frank Bruni
Camille Becerra & Giorgio DeLuca
Barbara Lynch with Alex Guarnaschelli
Barbara Lynch's Madeleine Moment

Identity

Identity
14 April 2017

April 2017

Executive Producer: Charles Finch
Producer: Elisabeth Robinson
Segment Producers: Rob Corso and Rose Reid
Special thanks to Matilda Holst, Meghan Hourigan, Tom Camuso and Jesse Stormo

Editor in Chief: Howie Kahn

Brought to you by:

Finch & Partners

Dean & DeLuca
 

Episode music
Dave Brubeck, ‘Nomad’

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