The great melting pot that is New York City has always been known for its vibrant immigrant cultures - and many of these cultures are now reflected in the city’s finest restaurants. In this podcast, Chef Daniel Humm and General Manager Will Guidara of acclaimed restaurant Eleven Madison Park discuss their method of melding Jewish, Italian, Irish, and other cultures’ culinary traditions into contemporary fine dining.
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During Festival Luna, a two-day Global Weekends festival that took place at the American Museum of Natural History in early 2013, the Museum hosted a team from Kitchen Conversations, a project to document storytelling about food. Interviewers asked visitors to offer personal reflections about meals and cooking. In this podcast, join the conversation with raconteurs of all ages and from different backgrounds as they swap recipes and recall their favorite home-cooked meals.
Space exploration is entering a new era. Dozens of aerospace companies have emerged in recent years, all with the goal of commercializing space as never before. From serving NASA’s cargo needs to sending tourists on space vacations to mining asteroids for profit, this next generation of entrepreneurs, and not NASA, may be the ones who transform space into our backyard, possibly creating the first-ever trillionaires.
In this podcast, listen in on this discussion between a panel of entrepreneurs and space historians, including panelists Wanda M. Austin, president and CEO of The Aerospace Corporation; Michael Gold, director of DC operations and Business Growth at Bigelow Aerospace; John Logsdon, professor emeritus of Space Policy and International Affairs at George Washington University; Elliot Pulham, chief executive officer of the Space Foundation; Tom Shelley, president of Space Adventures Ltd; and Robert Walker, executive chairman of Wexler and Walker Public Policy Associates. Host and moderator Neil deGrasse Tyson, Frederick P. Rose Director of the Hayden Planetarium, led this lively conversation on what may be our real future in space.
The 2014 Isaac Asimov Memorial Debate took place at the Museum on Wednesday, March 19, 2014.
The process of fermentation—transforming foods to make them more digestible and more nutritious—is as old as humanity itself. In this podcast, join Dan Felder, head of research and development at the Momofuku Culinary Lab, and author and fermentation specialist Sandor Katz, in a lively discussion about kimchi, kefir, and other fermented delicacies.