Long Island Weekly 07-13-16 by Anton Community Newspapers

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Published by Anton Media Group • JULY 13 - 19, 2016

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LONG ISLAND WEEKLY UR

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LongIslandWeekly.com

BEYOND BIZARRE

An exclusive interview with Andrew Zimmern

INSIDE

CATCHING UP WITH ED ASNER • ICE CREAM SCOOP SPECIAL SECTION: HEALTHY LIVING

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ARD AWJ Wi -WINN ourn nner a o JO

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Behind The Food BY STEVE MOSCO

SMOSCO@ANTONMEDIAGROUP.COM

hrough the course of 10 seasons on Travel Channel’s Bizarre Foods, host Andrew Zimmern has eaten salted tuna sperm in Sicily, sunk his teeth into 10-year-old tofu in Taipei and drank cow urine in Goa. But the intrepid chef, writer and explorer doesn’t devour these daunting meals purely for spectacle—he rarely wakes up with a craving for dung beetles, for example. While swallowing interesting and often grotesque foods in far-flung corners of the world, Zimmern aims to shift viewers’ hard-line perceptions about the world in which they live—while jarring loose global misconceptions one morsel at a time. “I want people to go outside of

their comfort zones in their thinking,” said Zimmern. “I couldn’t care less about the food. I use the food and the experiences as a tool to explore the idea that the way in which we think about things is limited and that we, as human beings, are guilty of a horrific and evil and pernicious practice, which is contempt before exploration.” Breaking through the general public’s wall of ignorance in regard to international cultures and concerns is a challenge for any host, no matter the platform. Zimmern’s way through that wall is the universal language

of food. Bizarre Foods places Zimmern at the dining table with multi-ethnic populations that, at times, have been vilified in the hearts and minds of the American citizenry. Citing various refugee crises sprinkled across the globe, Zimmern said judging entire populations of people based on the angry rhetoric of the ignorant few is a dangerous proposition. “I think it is the absolute apex of ignorance. It is a busy world filled with a

Andrew Zimmern’s cultural cause

see ZIMMERN on page 4A

Andrew Zimmern lures viewers to undiscovered cultures with food. (Photos by Travel Channel))

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ZIMMERN from page 3A

The food is merely half of the story, according to Zimmern. their comfort zone,” he said. “But I want to do it with something that is commercial. I’m exploiting the opportunity to do it with food and I very gratefully do that.” Zimmern, a constant tourist and troubadour telling the stories behind the food, began his culinary journey as a child in 1960s New York City. He remembers going to Chinatown’s Nom Wah for dim

sum with his parents and grandparents and accompanying his father several times a week for a burger at JG Melon on Manhattan’s Upper East Side. Meanwhile, Zimmern’s grandmother was the head of several committees at Mount Zion Temple and was treated like Jewish royalty during her shopping exhibitions—this meant many tasty freebies for the young Zimmern to sample.

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series of competitive ideas that are constantly vying for attention—to judge something without experiencing it borders on criminal and in some cases actually is criminal,” he said. “Everybody sees refugees from Syria as being some sort of horrific tornado of criminality that’s headed our way. These are families. These are doctors and teachers and firemen and police officers and store owners and shop clerks and their families in these refugee zones that we need to help.” To Zimmern, Bizarre Foods at its core is about patience, tolerance and understanding in an attempt to get people to be more open-minded. He believes that the way to achieve that is with food—because if he did it with refugees, nobody would tune in, the same way that few read those articles in newspapers or pay close attention to those stories in the nightly news. “Sadly, in America we are raising for the last 40 or 50 years, generations of people who are becoming more and more ignorant of what’s happening in the world around them, and my goal with the show is to try to jostle people out of

“It was the greatest thing in the world because everyone behind the counter, every counter man would give me a bissel, which is Yiddish for a little taste or nibble,” said Zimmern, adding that he’d also go with his father to James Beard’s house for brunch, which would invariably take place in the afternoon as the legendary cuisine master was “a notoriously late sleeper.” “We’d hang out there and eat for hours with a ton of food people in the late ‘60s and early ‘70s in New York. It was fantastic,” he said. Those early experiences coalesced like a rich stew in Zimmern’s mind, sending him directly into his career as a chef and later into his current profession as international food ambassador. Before his days on television, the travel bug merely helped Zimmern expand his own mind—now, he’s revealing newfound cultural flavors to a wide audience, one dung beetle at a time. “It’s what I take the most pride in,” he said. “I want people to go outside of their comfort zones in their thinking. And I do it with food.” For Andrew Zimmern’s must-eat cities, turn to page 8A.

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DINING

Digging In For National Ice Cream Month BY DAVE GIL DE RUBIO DGILDERUBIO@ANTONMEADIAGROUP.COM

ce cream is synonymous with summer, so it’s only natural that July would be National Ice Cream month. There are plenty of places to eat your way through on Long Island and in New York City. Here is a handful of our favorites.

Eddie’s Sweet Shop

105-29 Metropolitan Ave. Forest Hills 718-520-8514 www.facebook.com/ EddiesSweetShop Vito Citrano and his family have been calling the shots since 1968, with all ice cream being made on the premises. Fans of this tasty treat can choose from 20 different flavors that include mint chip, butter pecan and orange sherbet and the more offbeat pistachio pineapple and tutti frutti.

Go-To Dessert The Broadway This Citrano favorite (far left) combines seltzer, coffee ice cream and home-made whipped cream.

Coyle’s Ice Cream

75 Howells Rd., Bay Shore 631-666-2229 www.facebook.com/pages/ Coyles-Ice-Cream With recipes for 300 different flavors that he’s made on site since opening up in 1985, Marty Coyle has come up with quite a number of offbeat ice cream types that include Crazy Vanilla (vanilla with food colors in it), chocolate raspberry (vanilla ice cream with chocolate and sauce with chocolate chunks and raspberry sauce layered into it) and Holy Cannoli (cannoli cream, vanilla ice cream, cannoli shells and chocolate chips). The Bay Shore ice cream king

also has a smaller, second location on Main Street in Islip. Go-To Dessert 1963 Style Banana Split Get on board (above) with a pint’s worth of vanilla, chocolate and strawberry ice cream piled with pineapples, strawberries, black cherries, chocolate sauce and nuts all topped with whipped cream, sprinkles and a cherry.

see ICE CREAM on page 23A

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LongIslandWeekly.com • July 13 - 19, 2016 • Published By Anton Media Group • 516-747-8282

ICE CREAM from page 6A Hildebrandt’s

84 Hillside Ave., Williston Park 516-741-0608 www.hildebrandtsrestaurant.com A Williston Park mainstay, this dinette has a full lunch and dinner menu with desserts being the crown jewel here. All 15 ice cream flavors are homemade on site and include chocolate sherbet, maple walnut, cappuccino chip and banana with an assortment of toppings available including fruit, marshmallow and wet and dry nuts. Go-To Dessert Cookie Dough Sundae One scoop of ice cream with a cookie dough shell covered by whipped cream, hot fudge and a cherry.

Nana’s Ice Cream And Coffee House

225A Post Ave., Westbury 516-808-6793 Comfy couches welcome patrons while the walls are festooned with the work of local artists. While this is the one shop that uses an ice cream

Hildebrandt’s distributor (Hershey’s), proprietors Jason and Tiffany Blair make their own waffle cones, whipped cream, shaved ice, bubble tea and sorbet on the premises. Go-To Dessert Salted Caramel Ice Cream Salted caramel truffle ice cream and coconut milk with tapioca (bubble tea) on the bottom. Topped with whipped cream, caramel drizzle and a caramel macaron.

Nana’s

Krisch’s Restaurant And Ice Cream Parlour

11 Central Ave., Massapequa 516-797-3149 A Massapequa staple for close to 60 years, Krisch’s is rightfully lauded for its burgers and breakfast menu. Yet, homemade ice cream with top-of-the-line ingredients drives this culinary ship. Discerning dessert mavens can choose from an array of flavors including dark chocolate

Krisch’s strawberry, rainbow cookie, fluffernutter and burgundy cherry. Go-To Dessert Massapequa Special Named for an LIRR train that once ran between Manhattan and Massapequa, this delightful confection consists of two scoops of ice cream, hot fudge, marshmallow, whipped cream and a cherry, an ingredient proprietor Steven McCue insists every sundae must have.

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BY JENNIFER FAUCI JFAUCI@ANTONMEDIAGROUP.COM

he Mary Tyler Moore Show, Lou Grant, Up and Elf. If you haven’t already guessed what all of these television shows and films have in common, it’s one name: Ed Asner. The American film, television and voice actor is being honored with a lifetime achievement award at the Long Island International Film Expo, and if you think that means the end of a long and successful career then guess again. He’s not done yet. “I’m not through. I’ve got a ways to go but it’s nice, especially since the folks of Long Island are such entertaining types,” said Asner on his nomination of the prestigious award. One of Hollywood’s originals, Asner got his big break when he landed the role of Lou Grant, the blunt but lovable newsman on The Mary Tyler Moore Show, which aired for seven years before Asner’s character got his own spinoff series, Lou Grant, which lasted five years. “I loved them all,” said the Emmy award-winning Asner, who didn’t play favorites to episodes on The Mary Tyler Moore Show. “Being the wonderful comedian that I am, I identified totally with whatever was created for Lou Grant and it became a hit. It was a very comfortable place to be.” Asner has been in the business for a long time. Now, he said Hollywood is “more chaotic than it used to be and much more disorganized and crowded.” In recent years, Asner has been loved by many as Santa Claus from Elf and

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ONCE YOU ENTER THE PARK ALL ACTIVITIES AND PERFORMANCES ARE FREE!

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Asner as Santa Claus in Elf.

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LONG ISLAND WEEKLY

Cover image by Travel Channel

passionate about wildlife, gun control and autism. His son is the project director for Autism Speaks, and Asner appears at any event related to the disorder. “It can’t be talked about enough because it’s pandemic, and it needs as much publicity as it can get so people are reassured,” said Asner. “There’s much to be done and to me, there’s so much space to be carved out so people can have decent productive lives.” As for his upcoming projects, Asner is a cast member of Michael: Tuesdays and Thursdays. “It’s filmed in a Canadian city that has a great deal of charm,” he said. “I’m also working on producing with my partner Maggie Grant, and I have hopes that one of them will finally take off.” Asner considers Long Island a break from the city and will be back to accept his award at the Expo, which is held from July 13-21 at the historic Bellmore Movies at 222 Pettit Ave., Bellmore.

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CO-HOSTED BY PLANTING FIELDS FOUNDATION and New York State Office of Parks, Recreation and Historic Preservation

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as a voice-over actor who lent his voice to Carl Fredricksen from Up. “It was wonderful,” said Asner on voicing Fredricksen, the grumpy curmudgeon widower who befriends a young scout on his adventure in his traveling balloon house. “The animators expressed pleasure with the choices I was giving them, and the direction by Pete Docter and Bob Peterson was always excellent. I never felt at a loss.” When asked about some of the most intriguing projects he has been involved with, Asner responded, “Oh Christ, I don’t know,” and it’s true. With such a long and prosperous career making so many beloved characters come to life, it’s hard to pick just one. “So much of the good stuff I did was done in Canada. I almost feel like Canada is a good luck charm for me,” said Asner. “I did A Case of Libel, The Family Man and we did part of Elf in Canada. It all resonates well with me.” Asner is also a known activist and is

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LongIslandWeekly.com • July 13 - 19, 2016 • Published By Anton Media Group • 516-747-8282

THE SPORTS DESK

Matz is proud to host honorees from the military, NYPD and FDNY.

The Tru32

Mets pitcher Steven Matz honors first responders at Citi Field BY JENNIFER FAUCI

t may not look like it, given where he stands now—60 feet and six inches from home plate—but New York Mets pitcher Steven Matz has always wanted to be a firefighter when he grew up. “I just like that type of work,” he said. Matz, who is very generous with his time, began the Tru32 initiative this year. Along with the Mets, the Long Island pitcher, who is number 32, wanted to show his thanks to the servicemen and women throughout the 2016 season by inviting 32 first responders to each Wednesday ball game at Citi Field.

“We just want to take a step back and thank you for everything you do,” he said to the audience of military men and women who were being honored that day. “We do it for the NYPD, FDNY and for all military.” When asked about the death of Detective Brian Moore, a Long Island native who served with the NYPD, Matz spoke on how police officers are being portrayed. “It’s really sad. I have some friends who are New York City

police officers, and it’s really devastating to hear about that type of stuff,” he said, adding that it was all the more reason to begin Tru32 as a thank you. “It’s really just to recognize these people and just for them to enjoy the day. The police officers have been getting a lot of bad raps lately in the media, so to just recognize that they really are the true heroes.” The press conference, which was held at Citi Field, invited the Tru32 honorees to watch batting practice and participate in a meet and greet with Matz before the game. He was more than

happy to sign shirts, which were given out to all honorees emblazoned with “Tru32” on the front, baseballs and take photos and even a few selfies with the guests and their children, friends and family members. After the meet and greet, the responders enjoyed the game at field level seating as they watched a special feature of themselves on the big screen, so the crowd of fans could thank and salute them as well. “To reflect where Tru32 comes from, you guys are the true heroes,” said Matz. “A lot of kids call us their heroes, and I know that you’re just doing your job, but we wanted to appreciate all that you do.”

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A Tru32 honoree poses with the NY Met.

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