Keep It Quirky podcast

In this episode, my all-time favorite yoga teacher Jessica Weiss tells us how she handled maternity leave and new parenthood as a creative freelancer. We also talk about her prenatal yoga series, which has been an absolutely life saver for me during my pregnancy!! My favorite take away from this conversation is: TAKE YOUR TIME. That's a mantra to remember -- especially as a new mom -- even when life is a whirlwind around you and you feel the pressure to resume your career ASAP.To see Jess's yoga classes -- from online livestreams to on-demand videos, in addition to the prenatal course -- visit https://www.wild-heart-yoga.com and follow her on Instagram at jessweissyoga. See acast.com/privacy for privacy and opt-out information.

I've wanted to have this person on for years. Spoiler: it's my dad. But I'm not just having him on because he's my dad, I invited him to be a guest because he has inspired me and my path in life -- has inspired me, and inspires me to this day!There are endless facets to his enjoyment and dedeication to his chosen work, but also for living his passions, for connecting with other humans, and adding positivity to the world. If you'd be even 5% as inspired by him as I am, this episode is a worthwhile listen. I hope you enjoy this DADCAST! ;)The musician who wrote the theme song: @bqfunkHost Katie on Instagram: @qkatie@keepitquirkypodcastKatie's Patreon: www.patreon.com/katiequinnOrder my book "Cheese, Wine, and Bread" -- available everywhere books are sold! https://bit.ly/3iOptMY See acast.com/privacy for privacy and opt-out information.

Jessie Kanelos Weiner is an author and illustrator -- and she was the illustrator for my book, which publishes today, "Cheese, Wine, and Bread!" Her illustrations are absolutely incredible, and I'm excited to have her on the show. In this episode, we talk about how she landed on illustration as an art form, her side hustles, and telling stories with her paintbrush. She says, ""The work that speaks most to people is personal work," and I adore the way she defines keeping it quirky: Having the courage to by yourself. YES!Jessie was born in America, but has lived in France for some time now. She has worked as a food stylist in Paris and New York, and was a costume designer (which led her to picking up watercolor). Now, she is known and highly regarded in the industry for her detailed, whimsical, and instantly recognizable style. Some of her books are “Paris In Stride," and "Edible Paradise." Her work explores gastronomy, travel, lifestyle, architecture, and pop culture. You may have seen her illustrations in Vogue, The New York Times, The Wall Street Journal, among many others. Jessie on Instagram: @jessiekanelosweiner Check out Jessie’s illustrated books: https://jessiekanelosweiner.com/books/Follow Katie on Instagram: @qkatie@keepitquirkypodcastYou can order "Cheese, Wine, and Bread" -- available everywhere books are sold! https://www.harpercollins.com/products/cheese-wine-and-bread-katie-quinn?variant=32205005914146 See acast.com/privacy for privacy and opt-out information.

Caroline Conner is an American entrepreneur living in Lyon, France. She is the woman behind Wine Dine Caroline — a company all about enjoying wine and learning about it in the most accessible way. She’s just the kind of wine lover I want to have as a friend because she doesn’t stand for snobbery, but her knowledge of wine — everything from the science specifics to historical background — is incredible. She has her WSET diploma, over 12 years of experience in the industry, and is currently pursuing her master of wine.In this episode, we talk about why she’s focused her wine knowledge and educating us normal people ;) and why she loves living in Lyon, France. In the latter part of the show, I got a little nerdy with her, asking about some specifics of how Italy’s wines differ from France’s wine. (I loved her breakdown of Champagne versus Prosecco!) All that and much more, in this episode!Show Notes:Wine Dine Caroline’s Food & Wine Pairing PDF Download:https://ck.winedinecaroline.com/food-wine-pairing-lt Wine Dine Caroline’s Video: “Sulfites in Wine - Are Sulfites Bad For You?” https://youtu.be/uWyZhp0qMDoFollow Caroline on Instagram: @winedinecarolineCheese, Wine, & Bread Preorder Giveaway: Sourdough Pizza Night E-Book!https://a.pgtb.me/c3mBMFollow Katie on Instagram: @qkatie@keepitquirkypodcast See acast.com/privacy for privacy and opt-out information.

Anna Maggio is the author of the cookbook "Under the Olive Tree: Memories and Flavours of Puglia." Anna is an Italian-born and bred woman who has lived in London since her early twenties, but has been a proud proponent of Puglia, the southern Italian region when she spent her childhood.In this episode, I talk with Anna about some of the ingredients and recipes in her cookbook -- all of which are very simple and accessible -- and we talk about the concept of "cucina povera." We delve into a bit of the history of the Puglia region, the differences between southern Italy and northern Italy, and her personal experiences in both places..."It set me up to fight for survival," says Anna about moving from southern Italy to the big northern Italian city of Milan, where she was "treated like an immigrant." We also talk about her move to London, her career in the arts, and how she began her food tours and writing this book, a beautiful love letter to her childhood home.Her book helped me discover more about the region of Puglia, which I'm now calling home! She made me appreciate this area in new ways, and added new staple recipes to my kitchen rolodex.Anna has just joined Instagram! Let's welcome her: @annamaggio858Under the Olive Tree: https://www.amazon.com/Under-Olive-Tree-Memories-Flavours/dp/1913491080Leave a voice memo for my new podcast with Jen Phanomrat and Food52, called Either Side Eaters! Here's the link to ask us a question, which we may answer on-air! https://form.jotform.com/210325432378047Join my Patreon community for perks & rewards! : https://www.patreon.com/katiequinnKEEP IT QUIRKY@keepitquirkypodcast@qkatiePreorder my book, Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France! https://www.katie-quinn.com/cheese-wine-and-bread-cookbookSubscribe to the monthly newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Hi everyone! I start this episode with some big news: I've moved to Italy! And in the spirit of that move, I'd like to introduce you to someone who knows Italy like the back of her hand, adores it, and will make you want to eat pasta straight away.Sophie Minchilli was raised in Rome, Italy, to an Italian father and American mother (you may know of her mom -- author Elizabeth Minchilli, @eminchilli) and she is passionate about sharing Italian culture. In this conversation, we have a fun, nuanced chat about Italy -- we talk about the huge regional differences in Italy, making friends with the older generation here, and some of her favorite dishes from the part of Italy where I'm living (Puglia).Sophie and Elizabeth team up to do food tours all around Italy! - you can find more information here: https://www.elizabethminchilli.com/week-in-italy/andhttp://www.sophieminchilli.com/food-tours/Follow Sophie on Instagram: @sminchilliWatch her make Orecchiette con Le Cime Di Rapa: https://www.instagram.com/tv/CHdRNgiiLVF/Join my Patreon community for perks & rewards! : https://www.patreon.com/katiequinn See acast.com/privacy for privacy and opt-out information.

Jenny Linford is the food writer behind the massively popular Food Lover's London guides, Great British Cheeses, and many more drool-worthy books. Her most recent book is an absolute joy -- The Missing Ingredient: The Curious Role of Time in Food and Flavor. She currently lives in London, but has lived in Italy, Singapore (where her mother is from), Trinidad, and Ghana. In this episode we talk about the affect travel during the early years of her life has had on not only how she sees food culture, but also how she writes and how she experiences life.We chat about the deeply ingrained cultural aspects of food, writing as a conduits for others, and the satisfaction of doing something you believe in. It was a pleasure to talk at length with Jenny; I hope you enjoy our chat!JENNY LINFORD@jlinford on Instagram@jennylinford on TwitterKEEP IT QUIRKY@keepitquirkypodcast@qkatiePreorder my book, Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France! https://www.katie-quinn.com/cheese-wine-and-bread-cookbookSubscribe to the monthly newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Author Cree LeFavour has the kind of writing career many creatives (ahem, myself included) dream of. She's authored four cookbooks (and has ghostwritten countless others), an acclaimed memoir, and most recently -- a novel! She has such an intuitive relationship with her creativity, and it was an absolute delight to talk with her about her path, and the sparks that have led the work she’s done. In this episode, we start by talking about her new novel, "Private Means," which is a fascinating (and sometimes rather sexy!) book that is, on the surface, about a middle aged couple that loses their beloved dog and the unraveling that occurs thereafter...but of course what’s it’s really about is human relationships. It’s funny & thought provoking, dark & wry. We discuss her writing process and how writing a novel was different than writing her memoir, "Lights On, Rats Out," which came out a few years ago. If you're a foodie, check out the cookbooks she's written, "The New Steak," "Fish," "Pork," and "Poulet." How did she become this literary badass from a career in writing cookbooks? We’ll hear all about that, and the twists and turns her life as presented….they seem at one hand so varied, and yet it all seems to weave it together so wonderfully.And of course, we talk about embracing your quirkiness/weirdness (literary and otherwise).CREE LeFAVOUR@creelefavourwww.creelefavour.comKATIE QUINN@qkatieKEEP IT QUIRKY PODCAST@keepitquirkypodcastSign up for my monthly e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Today's guest is Brian Quinn, a professional musician (the creator of this podcast's theme song!), and, yes, he's my brother. He graduated from Berklee College of Music in Boston, one of the preeminent music schools in the USA. Since then, he has worked as a professional musician, calling Chicago, IL his base. In this conversation we talk about everything from what it's like to be a professional, performing musician during this time of Covid-19, to discussing whether or not it's a good ideal to go to music school if you want to be a musician. The debut album of his band, bq, is releasing worldwide this Friday, September 4! The album is called "The Inner Solar system," and it's instrumental funk music that is sure to get your feet tapping and hips swinging. (He's also playing an album release show -- FREE and OUTDOORS -- this Saturday, September 5 from 5:30p-8:00pat Chicago's Navy Pier, at Miller Lite Beer Garden.)He gives us some sneak peeks of his songs, and talks us through elements of the music to listen for. It’s my favorite thing to listen to music with Brian; he points out things that my ear would never hear otherwise. He also describes the origin of certain musical techniques (attention, music history nerds!); it's super cool to get a peek into this artist’s mind with all that, and to hear how it evolved.I'm a proud sister. He's got a lot of experiences to share with you -- for other musicians, aspiring musicians, or anyone curious about what that creative process and reality of the industry looks like now. BRIAN QUINNInstagram: @qkatieWebsite: www.bqfunk.comThe Inner Solar System, debut album by bqKEEP IT QUIRKY@keepitquirkypodcast@qkatieSubscribe to my monthly newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Hana Asbrink is the Executive Editor at Chowhound, and has an impressive resume that includes everything from being a senior editor at Food52 to working in the kitchen at Michelin-starred chef Jean-George’s ABC Kitchen restaurant in Manhattan. She also has her Masters in Journalism and attended the French Culinary Institute. From behind a desk to behind the cutting board, from working for startups to major outlets and dappling in the freelance game (where she founded Pantry Confidential), Hana has a wealth of experiences that anyone interested in food media will love, and what’s more is that her path proves that there is no such thing as a predictable, perfect path in this industry. (if it even exists at all these days!)In our conversation, Hana talks about being born in South Korea and her earliest food memories there (communal eating, fermented things!) to moving to NYC with her immigrant parents, as well as her love of travel (Paris!). We also chat about how to follow your passions in a way that opens up career opportunities, what it means to her to be an executive editor -- the parallels she sees of being a mom and leading a team of people.HANA ASBRINK:INSTAGRAM - @hanaasbrinkPODCAST 'TABLE TALK' - https://www.chowhound.com/food-news/table-talk-podcast/YOUTUBE videos 'Mood Food' - www.youtube.com/HanaAsbrinkKATIE QUINN@qkatieKEEP IT QUIRKY PODCAST@keepitquirkypodcastSign up for my monthly e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Patricia Niven is a photographer who specializes in food, the people who grow it, cook it, and eat it -- and the interconnectedness therein. In this episode, we talk about how to find your creative "thing" (following your interests each step of the way), and also pushing yourself to continue reaching for new things (she does a 90-day checkin with herself, introspecting on what she's accomplished and what new pursuits she will start action on in the following 90 days).She arrived in London on a one-way ticket from Australia 21 years ago. In her early years in London, alongside being a photographic assistant, she photographed within the music scene. Highlights included shooting portraits of musicians such as Jill Scott, Amy Winehouse & Cyprus Hill, documenting club nights in Brixton, and traveling to post-genocide Rwanda to document survivors, musicians, politicians & entrepreneurs.She’s won many awards, from places like the Association of Photographers, the Pink Lady Food Photography Awards, and the Sunday Times Food Book of the Year award for her work with the Honey & Co cookbook, which is an all-time favorite. She’s also worked on cookbooks by Jack Monroe, including the photography for 3 of Jack’s book covers (and the photography for one full book) and the #CookforSyria book, which was a global project organised by Clerkenwell Boy.Aside from her work in publishing and with restaurants, she also does portrait work and brand work...which all can, of course, be wrapped up into the topic of food! Her art has been exhibited everywhere from V&A Museum to the National Portrait Gallery.“Do a thing you love and believe in.” - Patricia NivenThere's another special guest in this episode! At the top of the episode, I introduce you all to Mark Dyck, the host of the podcast "Rise Up," which is a podcast for bakers. I was so stoked when Mark agreed to hop on a call with me to share his passion for baking and to talk about his show. You can check that out here: https://riseuppod.com/PATRICIA NIVENhttps://www.patricianiven.com/@patricianiven@thechickensoupprojectKATIE QUINN@qkatieKEEP IT QUIRKY PODCAST@keepitquirkypodcastSign up for my monthly e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Julian George epitomizes the term “creative entrepreneur.” He runs a creative house, Made by Humans, and the company Chef Signatures, which includes videography, photography, and representation for chefs. Julian describes his background -- being raised in Southeast London primarily by his mother, an immigrant to England from Sierra Leone, and how he was on the lawyer path until his early twenties, when he became curious in media production. He started out at IMG Studios, followed by an in-house editing role at Discovery. He wrote and co-produced a short film which won anaward and he also founded a digital magazine, The Maior Magazine, which went on to win an award. He's worked with some of the most renowned figures in the hospitality industry and forged a reputation as a highly respected food photographer and videographer.Throughout his career, he has consistently worked two concurrent jobs -- usually the one day job to pay the bills, and the added job to explore his newest passion. Even when the passion project has become the day job (as it often did, because Julian is a really talented guy), he never stopped chasing his next interest, following his next vision. “If I have the idea, I will find a way to try and execute it.” A father of two young girls, he also talks about how fatherhood has helped him prioritize his creative projects. “If I have an idea, I don’t look at the boundaries, I just say let’s go.” Julian is a great person, and his perspective on his career -- “I’m in it for the learning” -- is such a refreshing and necessary outlook adjustment. I hope you like this episode!JULIAN GEORGEhttp://www.madebyhumans.london/@chefsignatures on InstagramKATIE QUINN@qkatieKEEP IT QUIRKY PODCAST@keepitquirkypodcastSign up for my monthly e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Patrice Poltzer is the founder of Patrice Poltzer Creative, a boutique video production company, and she also runs successful video storytelling bootcamps and teaches masterclasses on similar topics. As a self-described “late bloomer,” Patrice shares her story with us, in which she has consistently taken risks, and each risk (whether it ‘succeeded’ or ‘failed’) catapulted her into the next phase of her career. “Get comfortable taking risks,” she says.She also talks about how an element of success is a numbers game, about how stagnancy is the death of creativity. She busts the myth that someone is “born to be an entrepreneur” and she shares practical, useful techniques to jump start your own initiative. Ever heard that motherhood is the end to your career in media? Well, Patrice is proof that not only is that completely false, but she shares how being a parent launched the best things that have happened in her professional life.I’ve known Patrice for years now and it’s been a joy to see her journey first-hand, I think you’ll really enjoy this conversation. Patrice is an open book -- learn from her pages! :)PATRICE POLTZERInstagram: @patricepoltzerTo Sign up for her free Masterclass on Video Storytelling: https://event.webinarjam.com/register/23/9vlo7s6KEEP IT QUIRKYInstagram: @keepitquirkypodast, Host: @qkatiewww.keepitquirkypodcast.comSubscribe to the monthly newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Jen Phanomrat is an on-camera food personality -- one half of the food & lifestyle video company Just Eat Life. You may recognize Jen from her work with Tastemade, including her hit show Just Jen. She also won an episode on Food Network's Chopped! (She and I competed against each other on that episode ... and she totally deserved that win!)Jen's a dear friend of mine, and I've wanted her have her on the podcast for so long. I'm thrilled to bring you all this conversation because there are so many gems about life as a creative entrepreneur in here. Jen's path is one of courage and persistence, and I hope you find it as inspirational as I do.Follow her: @jeneatslife on Instagram, and on YouTube --> https://www.youtube.com/user/JustEatLifeTVFollow the host @qkatie on instagram, and to follow the podcast it’s @keepitquirkypodcastSubscribe to the monthly QKatie e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Oneika Raymond is the woman behind “Oneika the Traveller” -- the blog and Instagram platform -- and she’s also a video host personality and international speaker.This episode was originally posted in 2017 when Oneika and I had just finished shooting a video series together in the USA. It was episode #2 of this podcast!! I LOVE this episode, and am reposting it to give it new life now, as it is just as relevant right now as it was then. If you enjoy this podcast, you will LOVE this episode. Relistening to it made me feel inspired and in awe of my amazing friend Oneika all over again. In this conversation, we talk about travel (of course) and how it’s important for Oneika, as a Jamaican-Canadian, to represent diversity in the travel sector, she doesn’t see much of other people who look like her. We talk about being your own brand, the importance of being open to hard discussions online, and maintaining grace. She reminds us to operate from a position of “can” rather than “can’t.”ONEIKA RAYMOND@oneikatravellerwww.oneikathetraveller.comKEEP IT QUIRKY@keepitquirkypodcast@qkatieSubscribe to the monthly newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Kirby Broadnax has years of experience as a mediator, conflict coach, community-builder and facilitator. She has her Masters degree in Conflict Transformation -- which is a field of study similar to Conflict Resolution, but is a bit more all-encompassing and holistic in solving the issues at hand. Kirby is one of my dearest friends, we go way back, and over the years she has opened my eyes on many occasions by sharing her experiences as a black woman in America. It sounds trite to say, but she truly is wise beyond her years. She’s had an enormous impact on my life.The first part of this conversation focuses on the scope of Conflict Transformation and how she was drawn to that field of study and work. We discuss appreciative inquiry and creative ways to address conflict, AND generating excitement around things that are possible. The second part of the conversation is a discussion more specifically around this moment we’re living in, in the aftermath of George Floyd’s death and how we can make a difference on an individual level, as well as the difference between intention and impact.You can follow Kirby on Instagram @kevab325. RESOURCES (thanks to Kirby!):Tips for how to have conversations about racism, and also gives good guidelines for difficult conversations in general: https://www.dosomething.org/us/articles/our-role-as-non-black-people-of-color-in-disrupting-racismA+F George Floyd Uprisings Collaborative Resources List: https://docs.google.com/document/d/1PCei7GtQQnnnID9D5AguUTTwj_VAvNtgqXlPzSngIZg/edit?usp=sharing Donations (monetary, and supplies): https://docs.google.com/document/d/1MBb0zD1Q35pugvhbmj-Ao8LKd9KsZe0QRqAEWBiMMKs/edit?usp=sharing Books:Emergent Strategy - Adrienne Maree BrownI’ve Got the Light of Freedom - Charles PayneHope & Healing in Urban Education - Shawn GinwrightLittle Book of Race & Restorative Justice - Fania DavisAre Prisons Obsolete? - Angela DavisSacred Instructions: Indigenous Wisdom for Living Spirit-based change -- Sherri MitchellBeyond Survival: Stories and Strategies from the Transformative Justice Movement -- edited by Ejeris Dixon and Leah Lakshmi Piepzna SamarasinhaTo follow this podcast on Instagram: @keepitquirkypodcast, and to follow the host Katie Quinn: @qkatie. Subscribe to Katie’s monthly email newsletter: http://eepurl.com/dNtAx2Thanks to musician @bqfunk for the podcast theme song! See acast.com/privacy for privacy and opt-out information.

Dina Begum is a British Bangladeshi cook and writer. She’s the author of “The Brick Lane” cookbook, a member of the Guild of Food Writers, and she’s hosted Bangladeshi pop ups at Darjeeling Express, as part of their #WomenInFood series. In this episode, we talk about how she found her groove in the food world and the events that led up to her being one of the foremost spokespeople for Bangladeshi cuisine. “This is my time to cook my way out of grief,” she says. We also talk about the importance of distinguishing Bangladeshi cuisine rather than lumping it in with all other SouthEast Asian cuisines as “Indian food.” “I think it’s about embracing everything,” she says, when she describes how she adores both Bangladeshi food and British cuisine, “I LOVE baking, and there’s nothing more British than that!”Dina came on my YouTube channel previously and showed us how to make lentil fritters, or dhaler bora: https://youtu.be/VuHEQCBKwMoShe’s got a wonderful story and she’s full of so much passion and hope, it’s absolutely contagious! I hope you enjoy this episode as much as I enjoyed talking with her.DINA BEGUM:@dinasfoodstoryhttps://www.youtube.com/dinasfoodstoryThe Brick Lane Cookbook: https://www.kitchenpress.co.uk/portfolio-item/brick-lane/KATIE QUINN/KEEP IT QUIRKY PODCAST:@qkatieyoutube.com/TheQKatie@keepitquirkypodcast See acast.com/privacy for privacy and opt-out information.

Ned Palmer is author of the book A Cheesemonger’s History of the British Isles, and he's the man behind The Cheese Tasting Company. Ned describes himself as a freelance cheesemonger; his passion for cheese is only equalled with his passion for jazz, philosophy, and theater--which are all fields he has also worked in! The convergence of these things led to a very interesting conversation about cheese, which looks at the foodstuff in ways you've probably never considered!Ned is fascinating, and his passion for cheese and life are palpable. Enjoy the show!NED PALMER:@cheesetastingcocheesetastingco.ukA Cheesemonger’s History of the British IslesKATIE QUINN/KEEP IT QUIRKY PODCAST:@qkatieyoutube.com/TheQKatie@keepitquirkypodcast See acast.com/privacy for privacy and opt-out information.

Ravneet Gill is a London pastry chef who is behind the wildly popular pop-up Puff Bakery (with her partner Nicola Lamb), she started the technology company CounterTalk to be a community for people in the hospitality industry, and just released a cookbook called "The Pastry Chef's Guide." She's worked as pastry chef in restaurants as impressive as Michelin-starred St. John Restaurant ... the head chef there, Fergus Henderson has said that she's not only incredibly talented, but is exceptional at nurturing a positive environment in any place she works.Her bio says it well: "Ravneet Gill is a bonafide badass and her drive to cut through the crap and not take the accepted norms of the food world lying down is being applauded throughout the industry."We talk about how she gets cheeky with her desserts, the pros and cons of going to culinary (cookery) school, what inspired her to start CounterTalk in the first place, how she got her book deal, and starting an inspired cookie revolution during quarantine.Rav says, "follow a few rules and break a few rules,” -- in pastry, and in life. She truly knows how to KEEP IT QUIRKY!Follow Ravneet Gill:@ravneeteats@countertalk@puffthebakeryHer book: The Pastry Chef's Guide (so good!)Follow Katie Quinn:@qkatie@keepitquirkypodcastwww.youtube.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

I've wanted to have my mom as a guest on the podcast ever since I first had the idea to do it, and I'm thrilled to say that today's the day!!My mom, Susan Quinn, is so many amazing things rolled into one. She's just retired from a very successful career as an optometrist (yes, she's the original Dr. Quinn Medicine Woman!), but also throws herself into organizations to better our world. She is a passionate gardener and bread baker, and I knew we'd have a fun conversation for all of you to be a part of, too.We talk about how she began her entrepreneurial career (partners in small business with my dad), and investing ourselves in the world in a way that makes us feel proud to be a part of our communities. We talk about that to-do list that's looming over so many of us in COVID isolation and how to deal with it, and we even get a special guest appearance from my 95-year-old grandma :) Three generation on the podcast at once!Happy Mother's Day (in the US) -- to my mom and all the moms out there.

This year in October, I was invited to be a judge for the World Cheese Awards! (Yes, it was as epic as it sounds.) This podcast episode is a recap of my experiences there.The World Cheese Awards are put on my the Guild of Fine Food, and they're in a new country each year. This past year it was in Bergamo, Italy, and 3,800 cheeses were tasted!I talk with Mary Quicke, of Quicke's Cheddar, and she describes why she developed the professional cheese qualification in the UK, the Academy of Cheese.I also got the chance to catch up with Jason Hinds, Sales Director at Neals Yard Dairy. As a member of the international super jury of the awards, he has a unique perspective on the goings on of the event.So, which cheese won? You'll have to listen to the episode to find out!!It's a short and cheerful episode. And on this festive note, I want to say happy holidays to you all! This is my last episode before Christmas and the New Year. Thanks, as always, for listening, and please rate/review if you liked it. Keep it quirky!–Guild of Fine Food–Instagram & Twitter // @guildoffinefoodWorld Cheese Awards // https://gff.co.uk/awards/world-cheese-awards/–Keep It Quirky–Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatieTheme song music by Funky Brian, @bqfunk on Instagram See acast.com/privacy for privacy and opt-out information.

Polly Russell is a food historian and curates the Food Season at the British Library, an annual series of events. In her role as curator of Contemporary Politics and Public Life at the British Library, she curates a variety of events, but all of her work looks at the world through the lens of food. She has a PhD in Food! (Her doctorate looked at food and the politics of identity in post-war Britain.) She writes a fantastic column for the Financial Times called “The History Cook,” and has presented for the BBC's "Back In Time..." television series.I absolutely loved talking with Polly, and I'm thrilled to be sharing the audio from one of the Food Season events that she curated: Women In Cheese, hosted by Bronwen Percival (of Neal's Yard Dairy), who interviewed Mrs. Ruth Kirkham and Carrie Rimes -- both incredible cheesemakers. So after my chat with Polly, stick around to listen to panel discussion.By keeping curiosity at the forefront and by resisting boundaries in her work, Polly Russell curates events that are fascinating and entertaining, both. Make sure to see what's on at next year's Food Season at the British Library!Thanks to Polly and Susannah Stevenson at the British Library, the audio engineering team there, and thanks to Bronwen Percival, Mrs Ruth Kirkham, and Carrie Rimes.--Polly Russell--Instagram // @the_history_cookTwitter // @pollyrussel1British Library's Food Season // www.bl.uk/events/food-seasonThe British Library podcast: Anything but Silent --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 Theme song music by Funky Brian, @bqfunk on Instagram See acast.com/privacy for privacy and opt-out information.

"Go for the weird and wonderful," Lydia Harrison told me, and it just may be the best wine advice I've ever heard! Lydia is a Master of Wine -- the incredibly rigorous qualification that less then 400 people have worldwide. She's also a teacher at the Wine and Spirits Education Trust, WSET, and she taught me when I took my Level 2 Awards.In this episode, I give you sense of what it's like taking a certification course at WSET (thanks to my seat mate Tom for chatting for the pod, too!), and Lydia and I have a more in-depth conversation about the world of wine, and also answering the questions you all sent me on Instagram that you wanted me to ask! We try not to get too nerdy on you (sometimes we succeed, sometimes we don't).To find out more about WSET's qualifications and where to study to go to www.wsetglobal.com.--WSET--Instagram & Twitter // @wsetglobal @wineducationweekWebsite // https://www.wsetglobal.com/Lydia Harrison on Instagram // @lydiaharrisonMW --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Jessica Hammer founded the company Taste of Toulouse, which gives walking food tours in English in the city center of Toulouse, France. As an American, she and her husband moved to France a couple years ago and she has hit the ground running ever since. We talk about what it was like starting a business in another (non-English-speaking) country, and resources she tapped to make that transition as smooth as possible. We also talk about mental health and emotional intelligence as an entrepreneur (important!). She says she learned time and again what we all know about ourselves: “I’m stronger than I feel like I am sometimes.”Another part of our conversation that I loved was our chat about introversion and extroversion. Either way you swing, we talk about how recognize how you refuel and find energy is key to a happy work life and personal life.The warmth and hospitality in Toulouse and southwest France is remarkable, and I had such a great visit there -- in large part thanks to Jessica’s help in my researching bread in that area for my book. I also had the chance to hop on one of her tours of Le Marche Victor Hugo, which just reinforced the fact that food tours are a wonderful and unique way to get to know a place.You’ll going to love this episode, and will want to book that ticket to visit Toulouse (and take one of her food tours) asap!Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 --Taste of Toulouse--Instagram & Twitter // @tasteoftoulouseWebsite // https://www.tasteoftoulouse.com/ --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

It’s the 50th episode of the Keep It Quirky podcast! Woohoo! I can't think of a better guest to celebrate the big 5-0...Fuchsia Dunlop is one of my culinary and literary heroes. Her memoir, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China is one of the best memoirs I’ve ever read -- and the fact that it’s full of tantalizing food descriptions and recipes is the cherry on top! The new edition of it has a foreword from the fabulous Bee Wilson (a British food writer and historian). Fuchsia has won 4 James Beard Awards for her work. From Sichuan Cookery (which in the US was published as Land of Plenty) to Every Grain of Rice: Simple Chinese Home Cooking, and more, she has shared Chinese food culture with the masses. Some of her other work has appeared in the New Yorker, Saveur, Lucky Peach, Financial Times and Gourmet, and you’ve probably seen her as a guest on Netflix’s Ugly Delicious with David Chang, and Anthony Bourdain’s Parts Unknown. If you can’t tell by now, Fuchsia is a force of nature. Talking with her was a huge honor and her ongoing love for her work -- decades into it -- is evident. Her career began with a sub-editing job at the BBC, which led her to take Mandarin classes and after that she won a British Council scholarship to study a year in Chengdu, China, the heart of Sichuan province. The rest, as they say, is history. Show notes:-Her newest book release: The Food of Sichuan → https://www.amazon.co.uk/Food-Sichuan-Fuchsia-Dunlop/dp/1324004835-She also does culinary tours around China! Check out her website for more info: www.fuchsiadunlop.com-Shout out to Ed Levine, founder of Serious Eats, for connecting me with Fuchsia. You should check out his book, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. And he was episode #8 of this podcast! https://keepitquirkypodcast.com/8-ed-levine-of-serious-eats-on-the-era-of-reluctant-entrepreneurs/--Fuchsia Dunlop--Instagram & Twitter // @fuchsiadunlop --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Katie Parla is a Rome-based food and beverage author/writer/food journalist/cookbook author and guide. She also cohosts a fantastic podcast, GOLA, with a woman named Danielle and they deep-dive into everything food & drink in Italy. Katie recently released her newest cookbook, “Food of the Italian South,” in which she tells us how those southern regions of Italy differ in personality (and food!) from the rest of the country.We discuss the role language plays in her life and career (she’s fluent in Italian). We also talking about staying true to yourself and values as a writer, especially when the gray area of brands pops in. One of my favorite quotes of hers: “I made a conscious decision to not act as a public relations agent of brands a long time ago. I just say what I believe in, and that’s not always popular, but I’m okay with that.”She also tells us some great Romanesco insults, and she teaches us how to say keep it quirky in Italian! It’s a fun episode -- I hope you enjoy it! --Katie Parla--Instagram & Twitter // @katieparlaWebsite // katieparla.comPodcast GOLA // https://anchor.fm/gola --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Rebekah Peppler is a James Beard Award-nominated cookbook author (of "Apéritif: Cocktail Hour the French Way), food stylist, recipe tester and all around badass. She splits her time between Paris, LA and NYC and is currently working on a second cookbook, "À Table." She also wrote an article for the New York Times about the Aperol Spritz that blew up the internet, called "The Aperol Spritz Is Not a Good Drink."We talk in her Paris apartment about the fantastical and clichéd things that really do happen in Paris, we chat about how food (and drinks) are personal, how the adage "fake it 'til you make it" is sometimes the best way to go, and how we both handle anxiety when it comes to tackling a big project -- like writing a book!, which is something we're both in the midst of right now.Rebekah is awesome; I loved having a microphone on this conversation, which was, honestly, like one we'd have over a glass of wine or during apéritif.You can follow Rebekah on Instagram at @rebekahpeppler! See acast.com/privacy for privacy and opt-out information.

This episode is not all about yoga -- but it is with one of my favorite yoga teachers in London, Mollie McClelland Morris. We use yoga as a jumping off point to understand the creative life and more happily move through -- and create in -- this world.We talk about being incremental about change, following threads of interest, "movement snacks" and the act of creation. I'm sure this conversation will give you a lot to think about and hopefully some tips to enjoy each day a bit more.Thanks to triyoga for letting Mollie and I record this episode in your Shoreditch space! --Mollie McClelland Morris--Instagram // @mollieyogaWebsite // www.molliemorris.com --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

I start this episode with some BIG NEWS! I'm writing a book!! (HarperCollins William Morrow will publish it in spring of 2021!) I give a quick breakdown of what it's about, and how it relates to today's guests....First up, I talked with the founder of Natural Born Wine, Oli and Sam. They began their wine importing company three years ago, a career shift for both of them (they came from a writing background). I love their story of how they got into this path, which is unexpected and delightful, and we talk about what it means for a wine to be a natural wine, and the principles behind wines that are biodynamic. I also talked with Tom Calver of Westcombe Dairy. Westcombe’s beloved Cheddar is made in Somerset, England (the area that’s home of Cheddar cheese!). He and I talk in their Cheddar maturation cave about what it means to make cheese with raw milk, the concept of farming with flavor, and why he's not a cheese elitist.In this episode, I wove together the wine and cheese interviews because I wanted to make a connection between these two seemingly very different products and the paralleled issues they face of agricultural principles, taste, quality and the larger values at play.I hope you enjoy the episode! --Natural Born Wine--Instagram & Twitter // @naturalbornwineWebsite // www.naturalbornwine.com/ --Westcome Dairy--Instagram // @westcomedairyWebsite // www.westcombedairy.com/ --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Frankie Celenza is a video personality and cook, with a hugely successful Tastemade show called Struggle Meals. In this episode we talk about how his career evolved from studying music production in college (where he would cook Italian meals in his dorm and sell plates to his classmates), to producing/hosting/shooting/editing a food television show for his local New York television station … to being one of the most recognized faces in the digital food space.We talk about finding momentum in your career and the importance of keeping in motion, how A.D.D. and dyslexia didn’t stop him from pursuing his passions and finding his genius, why you never make “it,” because “it” is a moving target, and his bicycle wheel metaphor for career strategies and visualization.Frankie's the bomb. I hope you enjoy the episode! Show notes : Video that Frankie and Katie did together for Tastemade:https://www.tastemade.co.uk/shows/along-for-the-ride/frankie-and-katie-in-athens-as-in-ohio Katie’s video about British English/American English food translations:https://youtu.be/_LeyhplXo9k --Frankie Celenza--Stuggle Meals // https://watch.tastemade.com/struggle-mealsInstagram & Twitter // @frankiecelenza --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Alexandra -- who goes by Alex -- DiPalma and Kenya Anderson founded Domino Sound, a podcast production company that puts its values front and center: elevating the voice of, and working with, queer people and people of color. In this conversation, we get into how the company began -- and the "jumping off the edge" to make it happen.It was a really fun conversation, we just immediately clicked. It was such a joy to get to know Alex and Kenya. I hope from this episode you’ll get some tips of how to find your business niche and knowing who your audience is (and who your audience isn’t), and inciting loyalty among those people. They are awesome creatives and entrepreneurs who maintain their sense of self as they navigate the media business. They prove that you can be successful and follow your dreams, and stay weird :)Enjoy the episode!Show notes : The Podcasting Fellowship -- podcastclub.linkThe Business of Food Workshop -- thebusinessoffoodworkshop.com--Domino Sound // Alex & Kenya--Instagram // @dominosoundco @lsdipalma @kenya_digg_itWebsite // www.dominosound.co --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Mike Greenfield is a passionate cook, teacher, on-camera host and filmmaker. He's one half of the Brothers Green Eats duo; what began as a little YouTube channel with his brother Josh, the show now has 1.3 million subscribers and has had major spin-offs, such as a series on MTV International.A decade into this career, Mike continues to find inspiration in teaching people how to be self-sufficient in the kitchen, and loves deep-diving into things like sourdough bread baking and making kombucha. He has created courses -- video tutorial series -- which are separate from his YouTube content, to help people get on their feet with these sometimes tricky fermented items and other kitchen skills.Mike and I talk about timeless food content, his journey of trying to stay authentic on YouTube and why he defines himself as not just a food host, but a filmmaker (rightly so).Show notes :Watch the YouTube collaborations Mike and I have done in the past:Beginner's Guide to Curing Meat at Home -- https://youtu.be/VGZch3T_Qy05 Creative Ways to Use Avocados -- https://youtu.be/kUG1soj9bfM --Mike Greenfield----Instagram // @lifebymikegYouTube // https://www.youtube.com/channel/UCzH5n3Ih5kgQoiDAQt2FwLw --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Michael Harlan Turkell is the author of the travelogue cookbook "Acid Trip." He has also co-written and photographed many cookbooks, most recently "The Offal Good Cookbook" (with chef and coauthor Chris Cosentino). He is an adjunct professor at New York University, teaching food photography AND he puts on Japanese sumo-inspired events called SUMO STEW. As if that's not a full enough plate, he’s also a podcaster with Food Seen, Modernist Breadcrumbs (both on Heritage Radio Network) and Food 52’s Burnt Toast. He says he’s not a renaissance man, though I would beg to differ. On top of all these things -- and most importantly -- Michael is a generous soul, a born teacher... inclusive with things he has learned. In this conversation, we talk about everything from profound taste memories to his life theory of exploration and constantly being a student. He tells us what some of the basics of food photography that he teaches in his course and why he thinks fermentation is be accessible to all. We recorded this in the Heritage Radio Network space in Bushwick Brooklyn, behind Roberta’s pizzeria, so we recorded this with a happily full belly :) Thanks to HRN! Show notes : --Michael Harlan Turkell----Instagram & Twitter // @harlanturkWebsite // http://harlanturk.squarespace.com/aboutThe Food Seen podcast // https://heritageradionetwork.org/series/the-food-seen/Modernist Breadcrumbs podcast // https://heritageradionetwork.org/series/modernist-breadcrumbs/Acid Trip travelogue cookbook // https://www.amazon.co.uk/Acid-Trip-Step-Step-Instructions/dp/1419724177 --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Anastasia Miari is a writer, with a Guild of Food Writers award under her belt, and she’s also one half of the team behind the incredible project and soon-to-be cookbook called Grand Dishes, which features stories of and recipes from grandmothers all around the world. (Iska Lupton is the other half of Grand Dishes.) I snagged Anastasia when she was swinging through London from her current home in Athens, Greece.Aside from her epic Grand Dishes project -- which is starting a #grannymovement -- Anastasia writes a lot about travel and food. She first began in the industry writing about fashion, but has organically made the transition to travel writing, which of course includes food. It’s safe to say that these writing beats are also an expression of her main passions in life.We hear about how Grand Dishes began, what it’s like to live in Greece, her jam as a freelance writer, and the many joys of getting to know some of the world’s most interesting, lovable, talented and yes, quirky, grandmothers around.-- Show notes --SUPPORT the Grand Dishes book project to learn from Grannies everywhere! https://unbound.com/books/grand-dishes--Anastasia Miari--Instagram & Twitter // @anastasia_miariWebsite // www.anastasiamiari.com/-- Grand Dishes --Instagram & Twitter // @granddishesWebsite // www.granddishes.com--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Liz Schaffer founded Lodestars Anthology indie travel magazine 5 years ago. Australian-born Liz moved to London to be a writer 8 years ago and ended up starting her own publication and thereby making a space for other writers and photographers to explore and express.In this episode, Liz and I discuss the realities of creative life and tackle what imposter syndrome really is, revealing it for the ways it can work to our advantage. Her honesty and curiosity is infectious -- I loved this chat, and I hope you enjoy it, too!-- Show notes --Madeleine Wisecup’s podcast, “The Wise Consumer” features discussions with impact entrepreneurs, whose mission is to use their businesses /organizations as forces for good. Instagram // @thewiseconsumerWebsite// http://thewiseconsumer.com/Michelle Obama on imposter syndrome: www.good.is/articles/michelle-obamas-fascinating-admissionLory Martinez, the storyteller/podcasting producer based in Paris, France: www.lorymartinez.com-- Liz Schaffer & Lodestars Anthology -- Instagram // @lodestarsanthologyTwitter // @LodestarsTravelWebsite // www.lodestarsanthology.co.uk--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatie www.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

My guests in this episode roam the world for their careers; sharing stories around the globe with their audiences. They have "the dream job," but there are also some challenges. We dig into the pros and the cons, all of it.Rachel Rudwall is an Emmy-nominated storyteller and adventurer, having living in 3 countries and travelled to over 70 nations.Collette and Scott Stohler are a husband and wife team, not just in their travels but in their business, Roamaroo, which shares stories of fun and wellness everywhere on earth.-- Rachel Rudwall --Instagram & Twitter // @rachelroamsWebsite // www.rachelroams.com-- Scott & Collette, aka Roamaroo --Instagram & Twitter // @roamarooWebsite // www.roamaroo.com--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Today’s guest is Pippa Murray who, 5 years ago, founded Pip & Nut, which is “arguably the brand that kicked off the nut butter revolution” in the UK [The Independent].Pippa began her career in the creative arts! In her early twenties, she was working as a theater producer when she started her nut butter side hustle -- making various peanut and almond butters at home and selling them at a local market.Pippa shares how rewarding it was to start this business and also how her brand has developed over the years. “The power of design and creativity should never be underestimated,” she says. We also talk about carving out time and space for creativity, even/especially as a sole entrepreneur.Something that is increasingly important to me in the products I buy is the sustainability factor as well as social responsibility, and Pippa and I talk about how Pip & Nut puts efforts toward doing good as a business. Pip & Nut not only has a range of nut butter flavors, they also produce nut milk, they published a cookbook, and they put on events -- all of which contribute to bringing the brand to life.I’m amazed by what Pippa has created, and I so enjoyed talking with her. I hope you enjoy our conversation, too!-- Pip & Nut --Instagram // @pipandnutTwitter // @pipandnut--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Dane Hopkins is the Dairy Director at Lynher Dairies, the lauded cheese producer in West England, Cornwall. Lynher Dairies makes the cheese that was Supreme Champion at the World Cheese Awards in 2017, an alpine-style cheese called Kern. Another cheese they make is Cornish Yarg (wrapped in nettle leaves!!), which is also a multiple award-winning product and is a beloved representation of their special corner of the world. They also make a great cheese called Stithians.Lynher Dairies is a farmhouse cheese and their Supreme Champion Kern is a 'nutty and savory farmhouse cheese with sweet endnotes' (quoting my Food52 article that accompanies the video I hosted for them, linked below)...so what IS farmhouse cheese, anyway?! I set out to answer that question for you in this Keep It Quirky mini episode, with the help of not only Dane Hopkins, but also Gareth Hewer, who works in the maturation team at London's preeminent cheese shop, Neal's Yard Dairy.Dane and I also talk about how he develops recipes for new cheeses, what it's like being a specialist cheesemaker making handmade cheeses, and the entrepreneur spirit behind his work. I hope you enjoy this episode!Show notes:Here's the video I did for Food52 at Lynher Dairies -- https://food52.com/blog/23506-worlds-best-cheese-british-cornish-kern-- Lynher Dairies --Twitter // @cornishyargWebsite // www.lynherdairies.co.uk-- Neal’s Yard Dairy --Instagram // @neals_yard_dairyTwitter // @nealsyarddairyWebsite // www.nealsyarddairy.co.uk--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

My guest today, Lana Citron, is an Irish author, scriptwriter, poet, teacher (and sometimes stand-up comic!). Her most recent book was just released, “Edible Pleasures: a Textbook of Aphrodisiacs," so what better time to talk with her than on the eve of Valentine’s Day?We begin by talking about the fascinating universal experience of aphrodisiacs, which appears in every society worldwide, “The relationship between food and sexual desire goes back to time immemorial,” she says. (Although kissing is not universal! She explains that). She also talks about the correlation between eating and kissing.We also talk about the varied experiences she has had throughout her less-than-traditional career path, and the day-to-day of her life as an author. Lana follows her curiosity to delve into each new project and we chat about what she has learned about humanity and sensuality in the process. Regarding the importance of stories in life, she says, “We have a thirst for it as humans. We want stories. Everything we do is in story mode. Songs, books...”There are many powerful and honest moments in our chat -- I hope you enjoy this episode!--Lana Citron --Instagram // @365aphrodisiacsWebsite // www.lanacitron.com--keep it quirky--@keepitquirkypodcast - instagram@qkatie - katie quinn on instagram & twitterwww.youtube.com/TheQKatiewww.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

Jeremy Pang is the chef and co-founder of School of Wok, London’s only cookery school for Chinese cuisine. Jeremy grew up in London and was initially on track to a career in biochemical engineering. *record scratch* He career path then took a few different twists and turns before he enrolled in culinary school at Le Cordon Bleu and then started School of Wok, at the time a mobile cookery school. That was a decade ago, and now School of Wok not only has established a brick-and-mortar cookery school in central London, but has expanded into products, like woks and meal kits, which are sold at grocery stores around the UK. He has also authored two cookbooks and he has a YouTube channel with over 75k subscribers where he teaches a lot of his favorite Chinese dishes in a way that’s super accessible for everyone.We talk about how he first propped up the business, leaning a lot of friends and family for support, and how even as a successful small business, there is constant growth, evolution, and learning. When you’re an entrepreneur, there’s a fine line between being scared and being afraid:“You have to convince yourself that you’re more excited than you are scared,” is one of my favorite quotes from this episode, in which Jeremy talked about the rollercoaster of being an entrepreneur, although I think it applies to many aspects of life.Jeremy’s got hustle, but he also has so much joy. Enjoy the episode!---Show notes:School of Wok’s Kickstarter: https://www.kickstarter.com/projects/1146328659/school-of-wok-its-abao-time-to-go-global/description--Jeremy Pang & School Of Wok --Instagram // @jeremypang_official + @schoolofwokYouTube // https://www.youtube.com/channel/UCBrxd1Mum2cYH7DOxo2exJATwitter // @chefjeremypang + @schoolofwokWebsite // schoolofwok.co.uk/--keep it quirky--@keepitquirkypodcast - instagram@qkatie - katie quinn on instagram & twitterwww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Rachel Khoo does so many creative endeavors: cookbooks, travel TV shows, cooking TV shows, running a lifestyle magazine...just to name a few of them. Most recently, she released her 6th cookbook -- “The Little Swedish Kitchen.”She first hit the international media scene with her BBC show The Little Paris Kitchen and cookbook of the same name, and has since then expanded her brand to include discovery and inspiration worldwide. As you’ll hear her talk about, she describes her big passion as simply: finding creative solutions for ANYTHING. We walk through the little steps of her path that have gotten her to big goals, and she also candidly talks about some of the new obstacles in her career, but the things she’s learned along the way that help her navigate the challenges of professional life.Her pursuit of creativity has gotten her far, but she’s quick to note that failures along the way are a part of the journey.I have admired Rachel’s work for many years, but as I’ve gotten to know her since moving to London (which she visits frequently although she lives in Stockholm, Sweden now), I have really come to respect her hustle.Some of my favorite Rachel quotes from this conversation:“Little steps get you to the big goal. Work your way backwards.”“Nothing comes from nothing. If you want something -- you’ve got to make it happen.”“Try to surround yourself with people who will elevate you; who will push you.”“Expect failure. Don’t feel like it’s going to stop you. Make that failure into advantage. Turns things on their head.”I chatted with Rachel at the Khoollect studio in London. I loved this conversation with her -- I hope get as much out of it as I did!Show notes:Swedish Buns & Fika, feat. Rachel Khoo // STOCKHOLM, SWEDEN: https://youtu.be/Rww0uCDZZpcRachel Khoo's Cardamom Bun Bombe! - Recipe from 'The Little Swedish Kitchen': https://youtu.be/FYIeJzVrBDc--Rachel Khoo--Instagram // @rachelkhooksTwitter // @rkhooksWebsite // www.rachelkhoo.com--keep it quirky--@keepitquirkypodcast - instagram@qkatie - katie quinn on instagram & twitterwww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go HERE: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Jordyn Gatti started his business, Better Almond Butter, to affect change in the food industry; he makes a statement with the kind of almonds he uses, how they're treated and how they're packaged (no plastic!). So how did Jordyn get into this? He never went to college and decided to be a musician...then went into filmmaking (that’s how I met him years ago)...and then, a couple years ago, started Better Almond Butter and it's been making splashes in the food industry and gaining followers.He tells us how he uses storytelling -- something he sees as a thread in his life and pursuits -- in his brand and business, and how that starts a conversation with a customer on the shelf level. We also open the bonkers can of worms that is almonds. Sprouted, unpasteurized...what does all that mean? We get you the answers here.Food, social change and creativity -- these three things are interwoven and Jordyn's story encapsulates that Venn diagram.Don’t forget to sign up for my e-newsletter! Go HERE: http://eepurl.com/dNtAx2 Sign up before Jan. 26, 2019 to enter a giveaway! You could win three of my favorite cookbooks :)--Jordyn Gatti & Better Almond Butter--Instagram // @betteralmondbutterWebsite // www.betteralmondbutter.com--Keep It Quirky--@keepitquirkypodcast - instagram@qkatie - katie quinn on instagram & twitterwww.youtube.com/TheQKatiewww.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

Sam Conniff Allende is a speaker and social entrepreneur who has made major waves in England and around the world with his company Livity, “a transformation engine” for young people. Among his accolades, he’s been awarded recognition from the Queen (!), and has just recently authored a best-selling book, “Be More Pirate.” We talk about the highs and lows of entrepreneurship -- Sam tests me with his checklist for a healthy balance as an entrepreneur. (It’s a list you want to take note of if you’re self-employed!) We had a discussion about what it really means to have or be a mentor, and it shined so much light for me on this sometimes intimidating status. “A good mentor is someone who can look back at where you are looking forward to.” “Be More Pirate,” which has just been released in the US (it’s already a hit in the UK), explores the concept of rebellion -- or being someone who’s willing to risk everything for their values. I got SO MUCH out of this conversation, I really hope you’ll enjoy it. Show notes: Don’t forget to sign up for my e-newsletter! Go HERE: http://eepurl.com/dNtAx2 Sign up before Jan. 26, 2019 to enter a giveaway! You could win three of my favorite cookbooks :) Current120 is the company I mentioned that helped me with my e-newsletter tech and strategy. Thanks, Arielle and Shelley! You can find them here: www.current120.com/ --Sam Conniff Allende-- Instagram & Twitter // @samconniff Website // www.samconniff.com --keep it quirky-- @keepitquirkypodcast - instagram @qkatie - katie quinn on instagram & twitter www.youtube.com/TheQKatie www.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

Happy New Year and welcome to Season 2 of the Keep It Quirky podcast! Most podcasts this time are year are helping you plan out your ideal year, your ideal career, your ideal life, right?! Well, this episode's guest has a different theory.... I’m thrilled to kick off Season 2 with Chetna Makan, who captured everyone's heart and rose to stardom from her appearance on The Great British Bake Off ('The Great British Baking Show' in the US). If you know Chetna from the show, you'll be surprised to hear that for most of her life, Chetna never baked! She lived in Mumbai and didn't even have an oven....but food has always played an important role in her life, (even back when she was a bigwig in the fashion industry in her former career path). In our conversation, Chetna talks about how she could’ve never planned any of what has happened in her life, and how and why she prefers it that way. "I've always lived in the moment. Why would I plan anything?!" She talks about her experiences shooting Great British Bake Off, and also shares her marriage advice for me :) as well as her daughter's oh-so scientific theory of the "3 stomachs." Chetna is now the host of the successful YouTube channel, Food With Chetna, and has published two books, with a third one ‘Chetna’s Healthy Indian,’ out January 31, 2019! Here's the YouTube video Chetna and I shot together of Egg Chops (i.e. Indian Scotch Eggs) --- https://youtu.be/AY3aCElDoRg Sign up for my E-Newsletter (by Jan 26 for a chance to win 3 cookbooks!) by going here: http://eepurl.com/dNtAx2 --Chetna Makan-- Instagram & Twitter // @chetnamakan YouTube // Food With Chetna -- https://www.youtube.com/channel/UC1VkNUPA6ieOuwXmk4SSJZw --keep it quirky-- @keepitquirkypodcast - instagram @qkatie - katie quinn on instagram & twitter www.youtube.com/TheQKatie www.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

Any francophiles out there?! I recorded today's episode when I recently visited Paris and I'm thrilled to have Lindsey Tramuta on the pod - she's the author of the hugely successful book "The New Paris," published last year. She describes her path, from young American gal infatuated with the French language, to hustling to find work in Paris, and the behind-the-scenes of getting a book published. [She also gives us the exclusive scoop on her NEW book, which will come out in 2020!!] She's also the host of The New Paris podcast and the person behind the blog Lost In Cheeseland. She's an American woman who's lived in Paris for over a decade, and she's got quite the journey to share. Lindsey's path to success is fascinating and just goes to show what happens when you follow your gut and stay true to your vision and hustle. I also catch up with the guys behind La Main Noire, a collective of hand-crafted products like sticky chai tea and golden paste for a turmeric latte. "Innovative products for Inspired people," is what they're all about -- and Ryan, Ludo and Quentin, the cofounders, tell us about how they met in Australia and launched their company in Paris years later. HOUSEKEEPING NOTE: This is the last episode of Season 1! I'm taking a little break to work on the other projects I've my hands full with, but I"ll be back -- make sure you're SUBSCRIBED so you get the next episode in your feed as soon as I'm back. --Lindsey Tramuta-- Instagram & Twitter // @lostncheeseland www.lostincheeseland.com --La Main Noire-- Instagram // @la.main.noire Crowd-funding campaign // fr.ulule.com/lamainnoire/ --Keep It Quirky-- Instagram // @keepitquirkypodcast Katie's IG & Twitter // @qkatie www.youtube.com/TheQKatie www.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

Alejandro Toro was born and raised in Venezuela and moved to America to follow his dreams and see what he could make of himself. Less than a decade later, he is a successful voiceover artist living in LA, a food personality (thanks to a popular stint on MasterChef), and an influencer with a purpose: to educate people about what's going on in his home country. In this episode, he and I talk about more than just his path to where he is now, we also talk about the routines in his life that center him, cooking as art, and the importance of stepping outside your comfort zone. --alejandro toro-- @alejandrotorovo - instagram & twitter www.youtube.com/alejandrotoro --keep it quirky-- @keepitquirkypodcast - instagram @qkatie - katie quinn on instagram & twitter www.youtube.com/TheQKatie www.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

What's it like to start an artisanal beef jerky in the United States a decade ago? What's it like to start a similar company in the United Kingdom today? I talk with two driven entrepreneurs who are making waves in the "protein snack" industry on both sides of the pond. David Koretz, CEO of SlantShack - based in NYC, talks about the unusual start of his company a decade ago, when the US artisan food scene was in its nascent stages and SlantShack made a big splash. He talks about how the company has evolved since then, the nimbleness involved to stay true to their original vision, and some of the challenges faced today. Jack Mayhew, co-founder of Ember Snacks - based in London, describes why he and his brother Harry were inspired to start their business, how they've had help and struggles along the way, and why their one-year-old brand is in it for the long haul. Let me know if you enjoy this kind of episode where I combine a couple of different interview on a similar topic! I always love to hear from you - @qkatie on Twitter and Instagram, @keepitquirkypodcast on Instagram. SLANTSHACK slantshack.com @slantshack // Twitter & Instagram EMBER SNACKS: embersnacks.com @embersnacks // Twitter & Instagram See acast.com/privacy for privacy and opt-out information.

Pooja Bavishi is the founder of Malai Ice Cream, which has been called “a taste of India in a cone.” (via Thrillist) Before starting Malai, Pooja worked in Fair and Affordable Housing and then got her Masters in Urban Planning. She then pivoted and went to business school, which set in motion her dream of owning a dessert business. In this episode, Pooja and I talk about the importance of determining a strong brand off the bat - and how to do that - as well as acknowledging and incorporating unforeseen aspects, such as the importance of a direct-to-consumer model for a product as nostalgic as ice cream, in a very saturated industry. We also talk about finding ways to combat the isolation of entrepreneurship, gaining a community & sharing resources, and seeking mentors. Thanks, too, to my best friend Lara, for sharing a few words at the beginning of the episode about her inspiring career transition. --Malai Ice Cream-- Instagram & Twitter // @malai_icecream www.malai.co --keep it quirky-- @keepitquirkypodcast - instagram @qkatie - katie quinn on instagram & twitter www.youtube.com/TheQKatie www.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

Today’s guest is Dan Pashman, creator and host of the popular podcast “The Sporkful.” He also hosts live events and has a series with the Cooking Channel called "You’re Eating It Wrong" and a book called "Eat More Better: How to Make Every Bite More Delicious." In this episode, we talk about how to channel your ideas, the best way to build trust with your audience, and tackling taboo topics. I loved this conversation with Dan - I hope you enjoy it, too! "The Sporkful represented my last-ditch effort to have a career doing the thing that I love. Desperation is a powerful motivator. Fear is a powerful motivator: the fear of ending up in a career that isn’t going to make you as happy. That’ll keep you up late at night working hard." - Dan Pashman --dan pashman, the sporkful-- @thesporkful twitter // @thesporkful website // http://www.sporkful.com/ --keep it quirky & katie quinn-- instagram // @keepitquirkypodcast instagram & twitter //@qkatie www.youtube.com/theqkatie www.facebook.com/theqkatie See acast.com/privacy for privacy and opt-out information.

Kristen Miglore is the Creative Director of Food52, a popular food and e-commerce website in the U.S. She's also the author of the just-released cookbook "Genius Desserts," a follow-up to her IACP award-winning, New York Times best-selling cookbook "Genius Recipes." Both books grew out of her beloved column on Food52, Genius Recipes. For the column, she finds the recipes that will become staples in your kitchen: either sharing the dishes that an entire generation knows and loves, or discovering and revealing little-known gems that ought to be shared widely. She also crowd-sources recipes from the F52 community and narrows it down to the ones you need to know. I love Kristen's path because it goes to show that there is often no "path" for following your passion. She was a picky eater as a child, then found a real love of cookbooks and cooking in college, where she was studying economics. Post-college, she was completely bored by her jobs in the econ industry, and her passion for food became stronger. "It became a clamor I just couldn't ignore." From there, the rest is history -- a Master's from NYU's Food Studies program and then Food52's first hire nearly a decade ago. The co-founders of Food52, Amanda Hesser and Merrill Stubbs, make a cameo in today's episode, too! I love these three ladies and I love this episode -- I hope you do, too!! --kristen miglore, genius desserts & food52-- instagram // @miglorious instagram // @food52 genius desserts // https://www.penguinrandomhouse.com/books/552515/food52-genius-desserts-by-kristen-miglore/9781524758981/ --keep it quirky-- @keepitquirkypodcast - instagram @qkatie - katie quinn on instagram & twitter www.youtube.com/TheQKatie www.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

Sarah Pettegree, aka the Pork Pie Queen, is the founder of the successful artisan savory pie business Bray’s Cottage Pork Pies. Based in Norfolk, England, she has elevated the classic pork pie by using local seasonal ingredients (she personally forages for wild garlic in spring) and by adjusting the traditional recipe to appeal to what she likes best...which just so happens to appeal to the modern palate, like omitting the squishy aspic jelly. [Good call, Sarah]. In this episode, Sarah tells me how and why she made the very conscious transition from management accounting to starting her own savory pie business. [Side note: savory pies are one of my favorite things about living in England. Why is this not a thing in the States?!] She talks about how she strategically determined how to position her company so that it could be a sustainable employment opportunity for her, and the importance of social media for her business in giving her access to others in the food industry all over the UK. Sarah is kind and passionate and just lovely. One of my favorite takeaways from our conversation was when she compared herself and her fellow artisan friends in Norfolk to a group of twigs: when they’re together, they can’t be broken. Entrepreneurial solidarity! Thanks to Malai Ice Cream [@malai_icecream on Insta] for sponsoring this episode! Check out their pop-up at 268 Smith Street in Cobble Hill, Brooklyn, M-F: 5:30 - 9:30pm, S-S: 12 - 10pm. --Sarah Pettegree & Bray’s Cottage-- Twitter // @brays_cottage Instagram // @brayscottage www.perfectpie.co.uk/ --keep it quirky-- @keepitquirkypodcast - instagram @qkatie - katie quinn on instagram & twitter www.youtube.com/TheQKatie www.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.