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Healthy Soul

Award winning culinary dietitian, Gina Keatley takes you to some unlikely places on ingredient hunts. She visits culinary experts from fish mongers, butchers, bakers, to plate makers. Come along as we reconstruct southern staples with All of the Passion, None of the Pounds.


Out of the Pan, Into the Fire

Airs October 24th at 8:30pm
Peach Cobbler is a traditional dessert but as portion size has increased so has America’s waist line. Join Chef Gina Keatley as she creates her own serving dishes at Brooklyn's hottest and most creative industrial workshop, Brooklyn Glass! In this episode we jump out of the pan and into the fire to reconstruct a southern staple, Peach Cobbler with All of the Passion, None of the Pounds.



Crazy for the Coop

Airs October 31st at 8:30pm
New York City may have eight million people but they have still found room to raise chickens. Join Chef Gina Keatley as she teams up with urban farmers and discovers what it takes to raise chickens in the big city. After we head to the source—the coop—we’ll reconstruct a southern staple, the Country Omelet with All of the Passion, None of the Pounds.



Creating the Curds

Airs November 7th at 8:30pm
Cheese is a staple in many cuisines and is a protein packed powerhouse. Join Chef Gina Keatley as she dawns a hairnet and giant paddle to help with cheese production right here in New York City. Once she has helped to create the curds, we’ll reconstruct a southern staple, Cheese Grits with All of the Passion, None of the Pounds.



Picky about Poultry

Airs November 14th at 8:30pm
Southern breakfasts are large and in charge. Join Chef Gina Keatley as she visits a traditional meat market with a modern flare in Astoria, Queens and learns to fabricate chickens while choosing the healthiest portions. We’ll get picky about our poultry as we reconstruct a southern staple, Chicken and Waffles with All of the Passion, None of the Pounds.



Need to Knead

Airs November 21st at 8:30pm
No food is more universal than bread. Join Chef Gina Keatley as she rises early with the bakers in Brooklyn to create delicious and nutritious breads. We’ll satisfy our need to knead as we reconstruct a southern staple, Spoonbread with All of the Passion, None of the Pounds.



Diving into the World of Sea Food

Airs November 28th at 8:30pm
New York City may be known for pasta but it’s what you do with your pasta that truly gives it soul. Join Chef Gina Keatley as she uses her noodle to find the best crabs in New York. We’ll dive into the world of sea food as we reconstruct a southern staple, Macaroni and Cheese with All of the Passion, None of the Pounds.



Stuffin' the Sausage

Airs December 5th at 8:30pm
Our butcher is a ham but today we’re talking turkey—sausage that is. Join Chef Gina Keatley as she talks to the sausage experts about how to choose a leaner sausage option. We’ll stuff some sausage as we reconstruct a southern staple, Sausage Gumbo with All of the Passion, None of the Pounds.



Mussel-ing Through Cornbread

Airs December 12th at 8:30pm
With only a few basic ingredients, you can create a classic of southern cuisine, corn bread. Join Chef Gina Keatley as she learns where in New York to find the perfect cast iron pan, how to season it and the prefect protein pairing. Let’s get our shopping shoes on as we reconstruct a southern staple, Corn Bread with All of the Passion, None of the Pounds.



Getting Catfished

Airs December 19th at 8:30pm
Whole fish can be intimidating with catfish on top of that list. Join Chef Gina Keatley as she figures out the filet with one of Brooklyn’s best fish mongers. We’ll get catty in the fish market and reconstruct a southern staple, Deep Fried Catfish with All of the Passion, None of the Pounds.



Savoring the Spice

Airs December 26th at 8:30pm
Big things come in small packages. Join Chef Gina Keatley as she tours the spice district in New York City. We’ll connect the southern roots to its Indian past and reconstruct a southern staple, Dirty Rice with All of the Passion, None of the Pounds.


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