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.
Photo from "Heather Christo's Generous Table: Easy & Elegant Recipes through the Seasons"
*The below recipe is from Heather Christo, a professionaly trained chef who graduated with honors from Le Cordon Bleu in San Francisco and is an interior designer on the new primetime HGTV show "Rescue My Renovation."
"My mom’s Aunt Patience, affectionately known as “Auntie Pitts,” has some amazing recipes that I have come across in the family recipe archives. One of my favorites is for a shortbread bar. She tops it with chocolate and nuts, but I found a way to incorporate these shortbread bars into summer by topping them with fruit instead. I added a layer of sweet and sour apricot preserves to protect the crust from sogginess and to add another dimension of flavor. The crumbly streusel-like topping is the crowning glory on these delectable fruit bars."
"Generous Hints: Any combination of fresh summer fruit would be wonderful with these. My other favorite combinations are blackberry/peach, apricot /cherry and raspberry/rhubarb. I have found that it is a wise idea to put the 9x13-inch pan on a larger sheet pan as the fruit has a tendency to drip over the edges and make a mess on the bottom of your oven. No one wants to deal with cleaning that up."
Makes 12 bars
Prep Time: 15 minutes
Cook Time: 35 minutes
1 cup butter, at room temperature
1 cup brown sugar
1 large egg yolk
½ teaspoon salt
1 teaspoon vanilla extract
1¾ cups plus
2 tablespoons all-purpose flour
2⁄3 cup apricot preserves
3 cups raspberries
3 cups nectarines, sliced
¼ cup sugar
1 tablespoon cornstarch
½ cups butter,
cold and cut into small pieces
½ cup brown sugar
2⁄3 cup flour
¼ tsp cinnamon