Radio MOFAD
Claim This Podcastby Bernadettecura
Podcast Overview
<p>The Podcast from The Museum of Food and Drink</p>
Language
🇺🇲
Publishing Since
4/15/2026
1 verified contact email on file for Radio MOFAD
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Recent Episodes
June 20, 2026
Cocktails Are Culture: Nelson German & Andréa Lawson Gray on “Caribbean Cocktails”
We chat with Nelson and Andréa about their new book, stoop life, and the Copacabana. The Museum of Food and Drink MOFAD https://www.mofad.org/ Wed June 24, 2026: Nelson German and Andréa Lawson Gray in conversation with Tonya Hopkins, aka The Food (& Drinks!) Griot, exploring rum, sugar, and the histories that shape Caribbean flavor. https://mofad.ticketing.veevartapp.com/tickets/view/list/sugarcane-to-glass-rum-and-the-making-of-caribbean-flavor Nelson German https://chefnelsongerman.com/about/?section=bio Andréa Lawson Gray https://www.andrealawsongray.com/ Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora https://www.penguinrandomhouse.com/books/783034/caribbean-cocktails-by-nelson-german-and-andrea-lawson-gray/ Kitchen Arts & Letters https://www.kitchenartsandletters.com/ Claudette Zepeda https://chefclaudettezepeda.com/ Cooking the Borderlands: Spice and Smoke Between Mexico and the States https://www.penguinrandomhouse.com/books/737900/cooking-the-borderlands-by-claudette-zepeda/ Kim Vallejo She Wolf Bakery https://www.shewolfbakery.com/ June Russell Glynwood Center for Regional Food and Farming https://www.glynwood.org/ ABC Kitchens https://www.abckitchensdumbo.com/ Transcript 0:00 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): It's so good, because today was the ticker tape parade for the Knicks. ID: Yes, go Knicks! BC: We did do a little promotion where anyone who had their Knicks gear on this past weekend and today too because of the ticker tape parade could come in and enjoy the museum for free. And we did get a bunch of people come in that couldn't get near the parade even though they got there at eight or nine o'clock which seemed reasonable at the time, but apparently was too late and they're real fans and you know they didn't get to get anywhere near and we got to show them a little bit of New York with our street food exhibition. ID: And they looked great and some people even made their own Knicks gear. It was incredible. BC: oh my gosh yes, that guy with the long tunic. And I'm glad also that they were able to see it because we're going to be finishing up here on June 28th. ID: Yes, the last day of Street Food City is June 28th, Sunday uh and 01:00 And it's very bittersweet, but we're going to uh move on to bigger and better things. It was a great run since last December to now. BC: And so many great um programs too, including the last two that we had with Kim Vallejo from She-Wolf Bakery. ID: We also had the event with Claudette Zepeda the week before that. Yeah. BC: The one with Claudette was very spirited. Claudette in general is very spirited. ID: Like many chefs. BC: If it's the Legal instant coffee that we talked about in the last one, like she's caffeinated to the gills, I'm not sure. ID: She was hopped up. BC: But what's funny is that we gave, since Ivan and I weren't able to be there, we gave her a little gift bag saying we wished we were here. And I gave her little packets of Legal in there to make coffee if she didn't bring her own. ID: And remind her of home. BC: Yeah, but it turns out that it wasn't instant stuff I gave her. It was like coffee that you had to brew. So if she tried to make a cup of coffee 01:59 with our coffee grounds in her hotel room. She... ID: Be a bit crunchy. BC: be a crunchy cup of coffee. And the funny thing also, and this relates to Kim, because Kim uh told us about those amazing brownies, which we tasted with Owen in the museum. we talked about it during last episode of this podcast. I made some brownies with like a recipe that I love, and I put the Lagal coffee that I was gonna give to Claudette. I kept a packet for myself so I could put it in the brownies. And the texture was really interesting and I thought it was all because I used whole grain
June 3, 2026
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 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 beforeh
May 30, 2026
Let Me Be Weird: Claudette Zepeda on “Cooking the Borderlands”
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 gr
6 total episodes available
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<p>The Podcast from The Museum of Food and Drink</p> - How often does this podcast release new episodes?
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