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.
Rozanne Gold, who was Ed Koch's first chef at Gracie Mansion at only 24, shared this recipe with Joan Hamburg today, saying that these satisfied his sweet tooth. Hope you enjoy them as much as he did!
3 extra-large egg whites
14 tablespoons sugar
1 1/4 cups miniature chocolate chips
Preheat oven to 375F
Line baking sheet with parchment paper.
In bowl of an electric mixer, beat egg whites until frothy. Add a pinch of salt and slowly add sugar. Beat for several minutes, until very stiff and glossy. The mixture should look like marshmallow fluff. Gently fold in chocolate chips and drop onto baking sheet by heaping tablespoons mounding meringue so it is at least 1 inch high.
Place in oven on middle rack and turn off oven immediately. Leave door closed for 12 hours. Remove from oven and let cool. These can be stored in a tightly-covered tin.