Food And Drink Episodes

In this episode, we visit Pogliani Select, purveyors of artisanal, estate‑grown olive oils and aged balsamic vinegars sourced directly from small family farms across Italy and Croatia. From the hills of Tuscany and the groves along the Adriatic to a tasting room in the Catskills, we explore how these Old‑World traditions travel across continents — and why the craft behind them matters. This conversation is part tasting, part education, and part journey into the people, places, and practices t...

Mark Hearon didn't always drink coffee, but when he got started, he was all in. Now, he's roasting fair trade organic coffee at an 1872 general store that also carries gourmet sandwiches and local essentials –– beer, bread, milk, fishing bait, even a fill-up for your car from a vintage gas pump, making it a unique one-stop-shop for both locals and travelers. Joined by his daughter Ashley Hearon-Smith, the store’s part-time publicist and social media manager, Mark shares his journey from disco...

Happy new year, and welcome to the first episode of our 5th season here at Kaatscast. To ring in the new year, we thought it would be fun to raise a glass with the owners of three breweries across the region. And the breweries we're highlighting don't just call the Catskills home ... the Catskills are brewed into every pint, whether that's by starting with clear mountain spring water –– at Sullivan County's Upward Brewing; incorporating flavorful foraged ingredients -- at Greene County's West Ki...

When it comes to Thanksgiving feasting, 2/3 of Americans prefer side dishes to the main entrée. So we visited two of the Catskills' best chefs for a fresh take on the beloved side dish! At Tannersville's craftsman-style Deer Mountain Inn, chef Corwin Kave shows us how to whip up a fresh and flavorful Charred Broccoli Di Cicco with preserved lemon aioli and crispy garlic. And at Big Indian's Peekamoose Restaurant and Tap Room, chef Devin Mills takes us through the steps of a savory sweet po...

Beaverkill Trout Hatchery is family owned and operated by the Shaver family since 1963. We met Sherry Shaver and a few of her relatives on a recent visit to the hatchery, where they were preparing for their busiest season, as fishing clubs order thousands of fish to stock streams and ponds, plus direct sales to area restaurants, and the public. Thanks to our sponsors: The Mountain Eagle and the Central Catskills Chamber of Commerce. --- Support this podcast: https://anchor.fm/kaatscast/sup...

On March 19th, 2022, a Pierogi and Borscht fundraiser at the Ukrainian Catholic Church in Jewett, NY, brought in thousands of dollars for the people of Ukraine. We spent some time in the kitchen with organizer Switlana Breigle, parishioners, and volunteers with deep connections to Ukraine. This fundraiser supports the efforts of the Ukrainian American Freedom Coalition, "providing material and logistic assistance to the Ukrainian people in need of help with humanitarian supplies." There are alre...

Restaurant owner Mike Cioffi talks food, pandemic adaptations, and running (two) successful restaurants in the Catskills –– Phoenicia's landmark Phoenicia Diner, and Woodstock's Dixon Roadside. Thanks to Mike, Courtney, Bella, and everyone behind the scenes who made our Phoenicia Diner lunch possible. And thank you to our local sponsors: the Phoenicia Playhouse, and the Central Catskills Chamber of Commerce. --- Support this podcast: https://anchor.fm/kaatscast/support

This week, an insightful interview with Dean Cycon, founder of Dean’s Beans Organic Coffee Company. Hear how coffee is creating meaningful change through ethical business practices rooted in respect for the earth, the farmer, the employee, and the consumer. Some highlights from our conversation: fair trade? or "fairer" trade? conventional coffee is more expensive direct links between the border crisis and underpaid farmers detrimental impacts of climate change unexpected pande...