For the Love of Food
Each Saturday morning the Savor Life show For The Love Of Food introduces listeners to new restaurants, recipes, and the exploration of discovering food!
Savor Life host Michael Warren Thomas guides his audience through an hour of discussion with Rochester foodies, chefs, restauranteurs and more.
This show has been airing since 2008 which means For The Love Of Food has been helping move the discussion in our region longer than most other local restaurant experts. Tune in to keep up on the latest trends in everything from fine dining to food trucks and vegetarian cuisine to coffee.
Stay tuned to this page for new episodes weekly!
Chris Wiedemer of Cook’s World on Monroe Avenue has an online store for everything you need to cook with during this shutdown. Betty Burley of East Hill Creamery in Perry, highlighted their cheese vending machine that is available 24/7 in front of their tasting room. Also interviewed Vicki Finnefrock of Stuart’s Spices, which just reduced the free shipping threshold to $25 – their cracked black pepper will change your world! (if you like black pepper)
Samantha Buyskes is a long time chef in the Finger Lakes, who has been on Chopped on the Food Network, helped set up a dinner this past January at the James Beard House for female Finger Lakes chefs, and done so much more to promote the region. Currently she is volunteering to help BluePrint Geneva provide meals on the weekends. For the second half of the show, Michael Welch of Edible Finger Lakes describes their move to a subscription based business model. Get a subscription for $36 to support a fabulous publication that tells the stories of our region.
Kathy Turiano joins Michael to discuss their Perpetual Joy Subscription and other options during the coronavirus shutdown period. They are also looking forward to another installment in their collaboration with Katboocha, and continuing to develop relationships with specific coffee producers in South America and in Africa.
An update from John Urlaub, owner/founder of Rohrbach’s as they reopen both locations for takeout after simplifying their menu, as well as making food prep and customer pickup a more efficient operation that emphasizes social distancing recommendations. John Baker of Cheesy Eddie’s called to say that they were swamped with online orders for Easter, and have been doing curbside service at both South Avenue and their newer Henrietta location (Genesee Regional Market). While they are obviously known for cheesecake, Cheesy Eddie’s carrot cake has been in high demand.
Sofra Bakery & Cafe in Boston is one of Michael’s favorite restaurants, and his family has been making several things from their cookbook, Soframitz. The spicy tomato sauce for the Shakshuka can be used many other ways, and their Chai Syrup recipe is outrageously good.
Interview segment with Joel Cera, owner of South Wedge Spirits and Wine.
Interview segment with Kathy Turiano, owner of Joe Bean Coffee Roasters on University Avenue.
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Interview segment with professor at the Geneva Experimental Station and part of the Extension Vegetable Team.