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 from Dan Glickberg and Mitchel London of Fairway Market!
• 1 boneless pork loin (2-2 1/2 lbs), butterfliedl
• 1 1/2 cups dried figs, halved
• 1 1/2 cups dried pitted prunes, halved
• 1 1/2 cups dried apricots
• 1/4 cup red wine vinegar
• 2 tablespoons Fairway honey
• 10 leaves rosemary, chopped
• 1-2 tablespoons Fairway olive oil
1. Fill a pot with 2 cups of water and place on stove over a medium heat.
2. Add dried fruit and heat for 20 minutes, mixing every few minutes.
3. When the fruits have started to meld together and turn into a compote, add the red wine vinegar and honey. Mix well.
4. Remove the compote from the pot and place in a bowl. Add the rosemary and salt and pepper to taste and mix.
5. Season the inside of the pork loin with salt and pepper and generously stuff the loin with the compote, reserving the extra. Close and tie with kitchen twine.
6. Add the olive oil to a heavy pan and place on stove over a medium heat. Brown the pork well for 2 minutes on each side.
7. Place the pan in a preheated 400 degree oven for 20-25 minutes. Remove from oven and let rest for 10-15 minutes.
8. Slice and serve with the rest of the fruit compote on the side.