Interweb Cookery: Working Class Foodies, Revisited

It's been almost a year since we featured the then-brand-new web TV cooking show called Work Class Foodies.

There are now over 50 episodes up on their site so we thought it was time to check in again and see how things are going.Last year, I was really happy with WCF -- my only complaint was the commercial interruptions. But thankfully the commercials have stopped, so that's no longer an issue. Since then, WCF has been working hard producing a nice library of episodes, making it a good go-to source for home cooking. There are features on basics, like how to stock a pantry and make your own stock, or how to roast a chicken. And there are fun experiments too, like the Momofuku's Bo Ssam episode or how to make homemade Halloween candy.

I'm still pleased that WCF showcases true home cooking, with real appliances and equipment, and an accurate portrayal the space issues that most apartment-dwelling people encounter. I like the shots of the well-used dutch oven and the crammed to capacity freezer. This is real cooking for real people.

The show reflects what's seasonal and what it's like to shop in a big city. We often see Rebecca Lando, WCF's co-creator and star, shopping at the farmers' market. She introduces us to other local food producers from the NYC area that inspire her, and brings local chefs into her kitchen to teach us some of the tricker things like sausage making. While clearly an omnivore's show, WCF also takes good care of their vegetarian and vegan friends by devoting several episodes to vegetarian/vegan foods.

WCF greatest gift, however, is showing us that amazing, delicious food doesn't have to cost a lot of money. They keep the cost of all of their dishes at no more than $8 per person, and often come in at $4 or less. Still, they always use fresh ingredients, sometimes even fancy ones like heirloom tomatoes.

Here's a short chat with Rebecca Lando on the show and what's ahead for this fall.

The last time we saw your brother Max, he was in Florida. Any plans for his return?
Max moved back to Florida at the end of Season 1, where he currently works for Florida Studio Theater and as a freelance writer for Edible Sarasota. At the moment, there are no plans for his return, although if he can make it back to New York for Season 3, he'll definitely be a part of the show again.

Do you shoot a fresh episode each week?
Often, yes. We try to block shoot as much as possible, but often shoot weekly to maintain the show's focus on seasonal ingredients.

Did you move or are you using a different kitchen?
We (myself, my boyfriend/shooter/director Kit Pennebaker, and Humphrey) moved to Fort Greene (Brooklyn) in February. The kitchen's a lot smaller but we have a backyard that makes up for it.

What about your next season? Do you have a date when you'll return?
Season 3 begins on October 4th, but we'll be putting out weekly review and quick tip videos throughout September. Season 3 is going to focus on recipes for the holidays: perfect Thanksgiving turkey, a homemade Christmas ham, donuts for Hanukkah, etc. We'll also have some fun fall recipes and candy recipes that make great holiday gifts.

Anything you'd like the folks out there to know about you or the show? Humphrey?
We love hearing from fans, and I think we have the best fans out there - they interact with us on YouTube, Facebook, and Tumblr, and some have even sent us amazing treats and presents. Humphrey would like if the next fan present could include something he can eat.

Watch it! Working Class Foodies can be found on the Hungry Nation Channel, with a new episode most Mondays.

Related: Favorite Food & Travel Show: Luke Nguyen's Vietnam

(Image: Humphrey the Dog from Working Class Foodies)

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