Joan Hamburg has been part of the WOR, 710 AM, family in New York since the early 1970s. She grew up on Long Island and attended Barnard College before beginning her advertising career. Hamburg started her radio broadcasting with small consumer segments on the "Rambling with Gambling" morning show. It wasn't long before Hamburg got her very own show. Joan can be heard on WOR weekdays noon to 2pm with topics including the day's news, food, restaurant features, and celebrity interviews. In November of 2012, Joan was inducted into the NYSE Broadcast Hall of Fame.
Senior Executive Producer of The Joan Hamburg Show:
Natalie Batos Vacca has been with WOR radio since 1997. For nine years, she was the Producer of WOR’s Morning Show. In March 2006, Natalie was promoted to Senior Producer at WOR and Producer of The Joan Hamburg Show. She has received several prestigious awards for her work including the New York Press Club Byline Award for Best Spot News coverage for the Swiss Air Flight 111 crash, best Station Event for their live St. Patrick’s Day show from the New York State Broadcasters Association and was part of the WOR News award for "Best Spot News Coverage" of the events of September 11 from the New York State Broadcaster's Association. Prior to WOR, she was the producer for several nationally-syndicated programs, including the legendary Barry Farber and Alan Colmes. Natalie grew up in Staten Island, New York, and graduated from Seton Hall University, where she majored in Broadcast Communications. She currently lives in New Jersey with her husband Chris and their two children.
Recipe provided by our friends at Fairway Market!
4 striped bass fillets
juice of 1 lemon
1 clambshell cherry tomatoes, cut in half
6 cloves garlic, smashed and left in skin
3 tablespoons butter
1 tablespoon EVOO
sea salt to taste
pepper to taste
French olive oil to taste
Preheat your oven to 200 degrees.
Place the tomatoes, garlic and 3 tablespoons olive oil in an oven safe dish and place in the preheated oven for 1 hour. Remove from the oven and add a pinch of sea salt. Set aside.
Salt and pepper the fillets then dredge in flour. Heat 3 tablespoons butter and 1 tablespoon olive oil in a heavy pan over medium heat. Place the fillets in the pan and let sit for 3 minutes. Turn the fillets over and cook for 3-4 more minutes. Remove the fillets from the pan and set aside on serving plates. Pour off all of the fat from the pan and add the tomatoes and garlic and cook for 1 minute. Add the tomatoes and garlic to evenly to each plate and finish with a drizzle of French olive oil, sea salt to taste and the lemon juice. Serve immediately.