Ora Wise

Radio Cherry Bombe

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4.6 • 592 Ratings

🗓️ 17 August 2017

⏱️ 45 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Ora Wise’s professional journey has taken her from community organizer to food politics blogger to Brooklyn chef, and she’s always pushing to do more. Choose your battles, embrace your imperfections, but don’t ever back down from trying to make a difference, she counsels. Today, you can find Ora at Harvest & Revel, the mindful catering company in Brooklyn that she co-owns with her partners. She also helps coordinate FIG, the Food Issues Group, which looks for creative and practical ways to address issues of sustainability related to environmental impact, food justice, and profitability. Ora also explains how to make a mean popsicle and get hummus through airport security.

Transcript

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0:00.0	Hi, this is Mimi Sheraton, author of A Thousand Foods to Eat Before You Die,
0:05.1	and you are listening to Radio Cherry Bomb.
0:14.3	Boys and Girls Are All right, uh, Boys and Girls Are All right, uh, Whole World's Chicken, Breaking, Baby, and we're all by her. I'm going to
0:27.1	Hi, everybody, welcome to Radio Cherry Bomb.
0:30.0	I'm Carrie Diamond, editorial director of Cherry Bomb, the indie magazine about women and food.
0:36.9	How's everybody's summer going? I've pre-recorded this week's episode, so when you hear this, I'll be in Kennebunk, Port Maine, not at Roberta's Pizzeria in Bushwick with our engineer, Dave Tatashore. Dave, will you be on vacation as well? You better believe it. I'm going to the Outer Banks. The Outer Banks of... That's North Carolina.
0:55.1	For anybody who wants to go visit, Dave.
1:12.0	Don't bother. Next week, no, no. Don't call me. Don't email me. I am gone. Okay, I'll miss you. But I will be with my family. I'll be with my mom and all my siblings and nieces and nephews. We hang out up in, actually it's Kennebunk, but it's like right outside Kennebunk port.
1:11.2	I have lots of plans food-wise, as I would imagine you do. Chef Rebecca Charles
1:16.6	is opening a pearl oyster bar up there. I think it's open already, but I need to, I absolutely
1:22.3	need to check that out. One of my favorite ice cream shops is up there, Rococo, which was founded
1:27.2	by Lauren Guptill,
1:28.6	who I had the pleasure of meeting last summer. Rococo always has really inventive flavors,
1:33.7	like Earl Grey, Rose Hip Jam, and Pistachio. That's one flavor. There's Horchata rum cake,
1:38.6	and of course, Maine Whoopi Pie. You can't go to Maine and not have that. Then we usually
1:43.2	take a drive up to Portland to visit
1:44.8	Lee Kellis's Holy Donut Shop. She makes the best donuts around, and her secret is, ready, Dave?
1:50.7	Ready.
1:51.7	Potatoes.
1:54.6	Potatoes, yeah. I remember when I took my nephews there for the first time, they were little, and they could not understand why there were no potato chunks in their donuts.
2:06.7	And I had to explain to them that it wasn't, you know, it was more like the mashed potato and you couldn't really taste it.
2:12.5	But anyway, potatoes and the donuts.
	...

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