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 Dan Glickberg and Mitchel London of Fairway Market!
Makes: 35 Macaroons
• 10 egg whites
• 2½ cups of sugar
• 4 pounds sweetened coconut
• 1 tablespoon of vanilla extract
• pinch of salt
• ½ pound bar of semi-sweet chocolate (optional)
1. Preheat the oven to 350 degrees.
2. Place the egg whites, sugar, and vanilla in the bowl of your electric mixer and blend for 1 minute.
3. Add the coconut and continue to mix until well blended.
4. Keeping your hands wet, form the mixture into small mounds or hay stacks onto a baking sheet pinching them together slightly so that the macaroon holds.
5. Bake in the preheated oven for 20 – 25 minutes until the outside is golden brown.
6. Chop the chocolate coarsely.
7. Melt the chocolate in a double boiler over low heat. You can also use a pot over very low heat or the microwave provided you pay close attention and mix it frequently during the melting process.
8. Once the macaroons are cooled, dip just the bottoms of each haystack into the chocolate and place them on parchment paper.
9. Let cool at room temperature and enjoy!