Shows
All Of ItTables of Contents Makes Literature EdibleThe Brooklyn-based Tables of Contents hosts events that feature a menu inspired by books, from classics like To Kill A Mockingbird, to newer releases like Marlon James’ Black Leopard Red Wolf. Chef Evan Hanczor, founder of Tables of Contents, talks about his career, ToC’s new ‘community cookbook,’ and how food can help connect us to literature.
2025-03-0315 min
2024-10-3000 min
Dinner PartyTables of Contents Community Cookbook | Evan HanczorI chat with chef and writer Evan Hanczor, founder of Tables of Contents, an arts organization merging food and literature. Evan shares his journey from New Orleans kitchens to hosting book-inspired meals at Little Egg in Brooklyn. We discuss his Tables of Contents Community Cookbook, filled with recipes that tell diverse stories, his new artist residency upstate, and his love for simple, memorable bites that celebrate shared meals. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit suzychase.substack.com
2024-10-3023 min
This Is TASTEAnna Hezel
Yes, it’s Anna Hezel day on TASTE! We welcome back our old colleague and friend to catch up about not just tinned fish (the subject of her new book, Tin to Table) but also what she’s been up to since signing off as cohost of this show. Anna’s new cookbook is an instant classic, and you should go out and buy it today. Also on the show, we have a great talk with Evan Hanczor. Evan is the founder of Tables of Contents, a home for delicious gatherings at the intersection of food, literature, arts, a...
2023-05-011h 10
Meat + ThreeMagical Worlds and Mythical Foods: From Butterbeer to Dragon GyozaEnjoy a meal in different magical worlds this week on Meat and Three. We discuss some of the fictional foods that populate the books and movies we grew up with and ignite the curiosity of your inner child. We drop in on a dinner series inspired by literature, make the butterbeer that Hogwarts students and teachers love to sip on, and learn how to recreate edible creatures found in video games. Further Readings and Listening:To hear more about Kate Young's thoughts on food and fiction, listen to episode 48 of Meant to Be Eaten to l...
2022-04-2922 min
Cookbook Love PodcastCreating a Mission-Driven Community Cookbook with Evan HanczorEvan Hanczor is a chef, writer, and activist whose work focuses on food and storytelling. He has been the longtime chef at Egg restaurant in Brooklyn, a farm-to-table breakfast and lunch restaurant rooted in community, sustainability, and access to good food. Evan is the founder of Tables of Contents @tables.of.contents events featuring writers, food, and conversation, and the editor of a community cookbook by the same name that supports food relief efforts. Evan is also the co-author of Breakfast: Recipes to Wake Up For with Egg founder George Weld. Today on the podcast Evan and I discuss:
2021-10-1454 min
Who's Saving the Planet?Evan Is One Egg-Ceptional Chef!Our guest this week is Evan Hanczor, a chef at the sustainable breakfast restaurant Egg and the founder of Tables of Contents. TOC brings people together to enjoy a book passage paired with a meal that really brings imagination to life. The new Tables of Contents book, coming out the first week of February, collects recipes from incredible authors and pairs them with beautiful illustrations. And if that wasn't enough, proceeds from the book will support FIG, a grassroots collective of food and hospitality workers in New York and beyond.
2021-01-2659 min
The Main CourseEpisode 307: Evan Hanczor and Jackson StamperOur Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss coffee, Japan, cookbooks, bookshops, the Moka Pot and pig farms. Our guests for The Weekly Grill are Jackson Stamper of Employees Only and Evan Hanczor of Egg. Jackson’s career in the kitchen began while working as a bar-back at an upscale wine bar in Orlando, Florida. After ventures in Philadelphia and New York, he was introduced to Chef Julia Jaksic of Employees and joined the team! Evan Hanczor is...
2018-11-0250 min
Recommended Reading with Food Book FairEpisode 19: #TablesofContents with Egg RestaurantWe're thrilled to be in the studio with Food Book Fair OGs Evan Hanczor and George Weld of Egg Restaurant, in advance of the latest installment of their #TablesofContents series. TOC started as a conceptual literary dinner at Food Book Fair in the Brooklyn days and evolved into dinners from Miami to Milan, and readings with some of today's most exciting authors.
Recommended Reading with Food Book Fair is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
2017-10-1853 min
So Many Damn Books46: Evan Hanczor & "Their Eyes Were Watching God"Evan Hanczor, chef at Egg in Williamsburg, drops by the damn library with Tortilla Espanola and the tale of serving a meal inspired by Zora Neale Hurston's classic, Their Eyes Were Watching God. The connection of food and fiction is discussed. Drew gets worked up by Hemingway, Christopher eats food to spite characters sometimes. Evan recommends cookbooks, too. 15 seconds of a song: Sharon Jones & the Dap Kings - I Learned the Hard Way Hosted on Acast. See acast.com/privacy for more information.
2016-07-1839 min
Eating MattersEpisode 36: Product of Mexico
“Product of Mexico” – an all too common sticker on many tomatoes, peppers, and cucumbers arriving in the USA by the ton, found in your local grocery store. This week on _ Eating Matters _, Kim Kessler and guest co-host Evan Hanczor is on the line with reporter Richard Marosi who is behind the Pulitzer Prize nominated investigative series Product of Mexico featured in the Los Angeles Times, heavily commenting on the conditions that Mexican agricultural workers face. Richard emphasizes the poor conditions endured throughout their lives and the corporations that are to blame, though these corporations claim their Mexican supplier...
2015-12-0340 min
Chef's StoryEpisode 103: Evan Hanczor & George WeldThe idea of cooking as a career might have come to Evan Hanczor unconsciously. Evan spent summers strawberry picking and cooking with his family in Florida, and went to college at Tulane, in its gastronomically rich New Orleans setting. By the time he graduated and moved to Connecticut, Evan knew cooking was his calling, eschewing more schooling to take a hands-on position at The Dressing Room in Westport. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he mastered the many expressions of Southern cooking. In 2012, George Weld an...
2015-08-0550 min
Eating MattersEpisode 23: The NonThis week on a jam-packed Eating Matters, host Kim Kessler and guest co-host Chef Evan Hanczor are talking mission oriented food trucks with a plethora of guests including: Jordyn Lexton, Fredrick Coleman, and Matt Geller. Jordyn is the founder of the Snowday Food Truck and Drive Change, which operates in NYC to build and operate locally sourced food trucks that hire, teach and empower formerly incarcerated youth while Fredrick is the Drive Change/Snowday liaison. Matt is on the line from California and is the CEO of the SoCal Mobile Food Vendors’ Association and as such has extensive experience ad...
2015-03-1940 min
Eating MattersEpisode 9: The Role of Chefs in Food Policy IssuesOn today’s episode of Eating Matters, host Kim Kessler interviews Chef Evan Hanczor and Chef Michael Leviton to discuss the roll of chefs in food policy; a roll that is becoming more and more relevant in the recent years. Kim first allows the chefs to explain how they got into food and how they grew in the industry. They then move onto discussions regarding the need for food sustainability and the various methods of encouraging this.
Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he m...
2014-11-0641 min
The Farm ReportEpisode 163: George Weld & Evan HanczorGeorge Weld and Evan Hanczor truly embody the farm-to-table movement through their enterprises: Goatfell Farm, Parish Hall, and Egg. This week on The Farm Report, Erin Fairbanks digs deeper into the connection between restaurants and farmers with George and Evan. Learn why Parish Hall operates seasonally and locally, and how that affects the consistency of the menu at the Williamsburg restaurant. Find out why George decided to start his own farm, and how visits to the farm remind the staff at Egg and Parish Hall about the sanctity of food. Hear George and Evan talk about sustainability in terms...
2013-04-0451 min
The Main CourseEpisode 165: Parrish Hall & Paradise Locker MeatsParish Hall is defining American Northeast cuisine in Brooklyn! On today’s episode of The Main Course, Patrick Martins celebrates his birthday by inviting Evan Hanczor and George Weld of Egg, Goatfell Farm, and Parish Hall into the studio. Hear Evan and George talk about their respective beginnings in the food world, and how they came together at Egg. How did Egg lead to Parish Hall, and why do Evan and George choose farm-fresh, local ingredients for the restaurant? How does local food relate to a coherent regional cuisine? Later, Mario and Teresa Fantasma of Paradise Locker Meats come in...
2013-02-1056 min