Introducing The NewsHouse’s food podcast, Personal Taste

Introducing our food podcast, Personal Taste

In the first episode, Angie Alberto talks about personal histories and cooking through her black bean soup.
Published: December 2, 2021 | Updated: February 1st, 2022 at 5:41 pm
Personal Taste cover for podcast episode one.

In our debut episode of the cooking podcast Personal Taste, Angie Alberto, a SUNY School of Environmental Science and Forestry sustainable energy management senior, talks about her favorite dish to cook for the people she loves.

Alberto’s love for cooking started at home with her mother, where she learned the black bean soup recipe she shares with podcast host Abby Fritz.

In the coming weeks, Fritz will speak to local cooks about the food they share with their friends, family and loved ones. This podcast looks at cooking, not only through recipes and kitchen talk, but by telling the personal histories of people, including why they cook, what they cook and who they cook for. 

Personal Taste will be available to listen to on Spotify and through The NewsHouse website. Transcripts of every episode will also be made available for access. 

Angie Alberto sits upright in a softly lit room with windows just behind her head. Her face is lighter on her left side from the open windows, that reveal a soft smile. Her long dark brown hair cascades to the right in a side part. Long beaded earrings from Guatemala reach to her collarbone. She wears a green dress with gray undertones. It has a high v-neck cut with small ruflles along the shoulders. Her right arm is slightly forward, leaning on her knee for support, while the other rests at her side.

Angie Alberto’s Black Bean Soup


1.5 lbs of Black Beans

Water (Enough for a large pot)

Salt to taste (1-2 teaspoons)

3 cloves of Garlic

¾ Large white onion


  1. Chop onions and peel garlic cloves then add to a large pot full of water.
  2.  Add in 1.5 lbs of black beans (if they are in a can, less water is needed).
  3. Season with salt to taste. 
  4. Boil on high for 15 mins, stirring occasionally. 
  5. Lower temperature to medium and add more water as needed. 
  6. Boil for a total of 2.5 hours on medium-high. 
  7. Serve as a side dish or in a variety of meals. Alberto suggests serving as a protein on tostadas, in a burrito bowl, as a side or blend the beans and fry them throughout the week, making a thicker soup texture