Cooking Issues with Dave Arnold

This week on Cooking Issues, Dave is joined by Homer Murray, son of famous actor Bill Muarry. In 2012, next to the newly reopened Transmitter Park, by the (then) quiet waterfront in Greenpoint, Homer Murray built out the space that would become 21 Greenpoint. As a native New Yorker with deep familial connections to Chicago, Homer grew up experiencing many different traditional styles of cuisine and street food. After traveling extensively for work as a photo assistant he came back to New York full time and immersed himself in the restaurant world of early 2000’s Brooklyn. Homer worked for years as Sous Chef of Roebling Tea Room and River Styx, before becoming the Chef and Owner of 21 Greenpoint.

Rome-based food and beverage writer, culinary guide, and cookbook author Katie Parla joins the show for a lively discussion on everything from pasta to pesto to trains that go on boats.

Bartender Austin Hennelly of Kato Restaurant in Los Angeles joins this week's show to talk about non-alcoholic cocktails and more.

Caroline Schiff is the Executive Pastry Chef at Gage & Tollner in Brooklyn and the creator of the Instagram account Pastry Schiff.

Is it possible to rehydrate freeze dried ice cream? Why are Jungle Peanuts so expensive? Does the color of olive oil affect how you taste it? All this and more on another edition of No Tangent Tuesday on this week's Cooking Issues.

This week on Cooking Issues, Dave is joined by Dylan Rothenberg, who is a researcher/PhD student in the study of tea.