The Food that Binds

Host Jennifer Zyman is joined by Peter and Rachel Kiley of Monday Night Brewing. Formerly the Assistant Winemaker at Chateau Elan, he moved to Monday Night Brewing in 2013, where he worked his way through every position in the production department from an assistant brewer to brewer to lab director and now Brewmaster. He also met his wife, Rachel, there. Rachel Kiley was the first employee hired at Monday Night in 2012 when the company operated out of co-founder Jonathan Baker's home. An integral part of the brewery's history and evolution, Kiley has gotten her hands dirty in every department—from sales to production, operations, hospitality, and marketing—her trademark wit and unparalleled attention to detail have grounded the brewery as it's grown from 2 to 137 employees; 1 taproom, to 5 locations, spanning four states. In addition to COO, Kiley is the President of the @Georgia Craft Brewers Guild and Mom. She has been married to Peter for six years. The Kileys and their team at MNB racked up many awards in the beer competition circuit last year. With 19 beers recognized with 27 awards between seven national and international beer competitions, MNB is the most decorated craft brewery in the South. MNB just launched its Neapolitan pizza programming with a crust made with the yeast culture from Monday Night brews. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman, www.jenniferzyman.com Editor and producer: Carson Shanklin

Host Jennifer Zyman is joined on The Food that Binds by chef J. Trent Harris of MUJŌ Sushi in Atlanta. Harris, raised in Kentucky, comes to Atlanta from New York City, where he has worked for the past decade. He has worked behind the counter of some of the best sushiya in the world, including as Executive Sous Chef at Shuko in New York City and at Sushi Ginza Onodera in Tokyo and New York City, where alongside Master Sushi Chef Masaki Saito they earned Two Michelin Stars. Classically trained in both Edomae Sushi and Western Cuisine, Chef Harris earned a Michelin Star while serving as the Chef de Cuisine of Aldea in New York City. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman,  www.jenniferzyman.com Editor and producer: Carson Shanklin

Host Jennifer Zyman is joined on The Food that Binds by chef Marcus Samuelsson. @marcuscooks is the chef behind restaurants such as @roosterharlem, @marcusbahamar in the Bahamas, @havandmar, and the recently opened @marcusbarandgrille in Atlanta. Samuelsson has won eight James Beard Foundation awards as a chef, author, and TV personality, most recently for his work as head judge on Top Chef: Family Style and host of On the Rise. He has won numerous competition shows, including Top Chef Masters and Chopped All-Stars, and is currently appearing as an Iron Chef on the Netflix hit Iron Chef: Quest for an Iron Legend. Samuelsson also hosts and produces the Seat at the Table on Audible and co-hosts the This Moment podcast with Swedish rapper Timbuktu on ACAST. He is the author of several cookbooks, the New York Times bestselling memoir Yes, Chef: A Memoir, and his latest book, The Rise: Black Cooks and the Soul of American Food.

Chef Joey Ward joins host Jennifer Zyman. Ward is the executive chef/owner of Southern Belle and Georgia Boy in Atlanta. He spent his formative years at Atlanta's Cherokee Town & Country Club and earned his degree in Culinary Arts Management from the Culinary Institute of America in 2005. He returned South to begin his career as sous chef on the opening of The St. Regis Atlanta before working under Woodfire Grill's former executive chef and Bravo “Top Chef” alum Kevin Gillespie. The two worked to open Gunshow in 2013, where Ward served as executive chef for six years. He now brings this expertise to Southern Belle and Georgia Boy, his first solo restaurant ventures that opened in 2019. Both concepts aim to celebrate the diversity of arts, culture, food, and people of his home state.  Ward has been recognized as a James Beard Award semi-finalist in the Best Chef: Southeast category in 2022, named Best Chef by Atlanta Magazine and awarded the prestigious Trifoliate Award in 2021, and named a Rising Star by StarChefs in 2018. In his spare time, Ward spends time with his dogs and his wife, Emily, a spirited Southern belle for whom the restaurant was named. Please subscribe, rate & review on iTunes and Apple Podcasts if you like the show! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman,  www.jenniferzyman.com Editor and producer: Carson Shanklin

Jennifer Zyman reaches back into the archives to feature an interview with chef and writer Erika Council. Since our interview, Council has opened Bomb Biscuits Atlanta, where you can get her famous biscuits and more. Learn more about her on her personal website or visit her restaurant for breakfast. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman,  www.jenniferzyman.com Editor and producer: Carson Shanklin

Beth Mckibben, the Eater Atlanta Editor, joins Food writer Jennifer Zyman. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman, www.jenniferzyman.com Editor and producer: Carson Shanklin

Host Jennifer Zyman is joined by Neal Cohen, co-founder of Tip Top Proper Cocktails in Atlanta, Georgia. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman,  www.jenniferzyman.com Editor and producer: Carson Shanklin

John T. Edge joins host Jennifer Zyman. S3:E3 of @thefoodthatbinds is LIVE with @JohnTEdge. Edge hosts @truesouthtv, which airs on @SECNetwork and @ESPN. They discussed his journey throughout the food world, the South, the relationships that made him who he is today, and his upcoming memoir. Edge also wears many other hats. He is a distinguished visiting professor in the MFA in Narrative Nonfiction program at the Grady College of @universityofga, a contributing editor at @gardenandgun, directs the Mississippi Lab, and serves the @southfoodways as a Founding director. His book The Potlikker Papers: A Food History of the Modern South, was named a best book of 2017 by NPR, Publisher‘s Weekly, and others. He has won four James Beard Foundation awards. In 2012 and 2020, he won Beard's M.F.K. Fisher Distinguished Writing Award. You can learn more about his wife Blair Hobbs' art and upcoming art show on her website. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman, www.jenniferzyman.com Editor and producer: Carson Shanklin

Meghan Splawn joins host Jennifer Zyman. Splawn is a Food Editor and co-host of the @didntijustfeedyou podcast. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman,  www.jenniferzyman.com Editor and producer: Carson Shanklin

Chef Santiago Gomez of Palo Santo in Atlanta joins host Jennifer Zyman. Gomez is. Mexico City native who worked at Nobu in Mexico and Miami. After 10 years in Miami, he moved to Atlanta, Georgia, and co-created Botanico Hospitality Group. In 2022 he opened Palo Santo, a supper club-style restaurant and rooftop influenced by Mexican modern cuisine and Georgia ingredients. In the spring of 2023, he will open El Santo Gallo Taqueria in West Side Papers Atlanta. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman, www.jenniferzyman.com Editor and producer: Carson Shanklin

The Food that Binds will be back for Season Three! The first episode of Season Three drops on February 26 with chef Santiago Gomez of Palo Santo in Atlanta. Join Atlanta restaurant critic and food writer Jennifer Zyman as she discusses food, restaurants, and all sorts of relationships with people from all over the food industry. We explore the why instead of the how. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman, www.jenniferzyman.com Editor and producer: Carson Shanklin

Host Jennifer Zyman is joined by James Beard nominated chef Cleophus Hethington of Ębí Chop Bar. They discuss Hethington's path to being a chef, his thoughts on the industry and mental health, what the industry is like for black chefs from his perspective, his new business www.ttspices.com, and what is next for him as he moves back to Atlanta. This is the last episode of Season 2. Thank you for listening! We will be back later in the year or early 2023. Please don't forget to rate and review the podcast wherever you listen so others can find it. More of Jennifer's work at www.jenniferzyman.com.

Host Jennifer Zyman is joined by Chicago Magazine restaurant critic John Kessler. They discuss Kessler's track from curious kid in a Washington suburb to an award-winning restaurant critic. Please don't forget to rate and review the podcast wherever you listen so others can find it. More of Jennifer's work at www.jenniferzyman.com.

Host Jennifer Zyman is joined by chef Jarrett Stieber who owns the restaurant Little Bear. They discuss going from pop-up to restaurant right before the pandemic no less. Please don't forget to rate and review the podcast wherever you listen so others can find it. More of Jennifer's work at www.jenniferzyman.com.

Host Jennifer Zyman is joined by chefs Parnass Savang and Rod Lassiter who own the Summer Hill Thai restaurant Talat Market. They discuss going from popular pop-up to restaurant, opening a restaurant during the pandemic, how their partnership developed and evolved over the years, and what is next for the duo at their restaurant and beyond. Please don't forget to rate and review the podcast wherever you listen so others can find it. More of Jennifer's work at www.jenniferzyman.com.

Jennifer Zyman is joined by Bryan Rackley, Kizzy Patel, Matt Christison, and Miles Macquarrie of the award winning restaurant and cocktail bar Kimball House in Decatur, Georgia and Shiny Dimes Oyster Farm.

Host Jennifer Zyman is joined by chef Zeb Stevenson of Redbird restaurant in Atlanta.

Jennifer is joined by producer Nicole Taylor to discuss her backstory in food, writing career, and new cookbook Watermelons and Redbirds.

Jennifer Zyman is joined by chef Steven Satterfield, owner of the James Beard Award winning restaurant Miller Union in Atlanta. For more of Jennifer's work, check out www.jenniferzyman.com.

Jennifer is joined by chef Brian So of Spring restaurant in Marietta, Georgia. For more of Jennifer's work, visit: www.jenniferzyman.com.

Jennifer Zyman is joined by chef Justin Dixon of the popular sandwich shop Humble Mumble. Follow him on Instagram as @HumbleMumble or @Issablackchef. www.jenniferzyman.com.

Jennifer Zyman is joined by Mercedes O'Brien, cocktail expert with experience at restaurants like Gunshow. She now has a company called SippN at Home, which does custom cocktails for events and also offers educational events. For more of Jennifer's work visit: jenniferzyman.com.

Jennifer is joined by Giovanni DI Palma, owner of Atlanta restaurants Antico Pizza Napoletana, Gio's Chicken, Pane Antico, and Pala, which he recently opened with his son Johnny.

Jennifer Zyman is joined by Sarah O'Brien, the owner of Little Tart Bakery and Big Softie ice cream parlor in Atlanta.

Jennifer is joined by Sarah Pierre of 3 Parks wine in Atlanta. 

Jennifer is joined by chef Todd Ginsberg to discuss his life, career, restaurants, and new concept Dirty Rascal.

Jennifer is joined by Katie Barringer and Jordan Smelt of Lucian Books and Wine to discuss their respective paths towards the restaurant world and their relationship with each other.

Jennifer talks with Mike Jordan about his backstory, career, and love for Atlanta's food and music scene.

Episode Notes Jennifer is joined by James Beard nominated chef Maricela Vega to discuss her past, present, and future with food in Atlanta and beyond.

Jennifer is joined by Claudia Martinez, the pastry chef at Miller Union in Atlanta to discuss her career, mental health in the industry, and what is next for her.

In the 2nd of a two part interview, Jennifer speaks with Cody Taylor and Jiyeon Lee about how they came up with the idea of their Korean fusion barbecue joint 'Heirloom Market BBQ' as well as what the biggest challenges have been running their restaurant during the pandemic.

Jennifer is joined by Cody Taylor and Jiyeon Lee, the husband and wife team of Heirloom Market BBQ in Atlanta, for the first of a two part interview. In part 1, Jennifer finds out how Jiyeon went from K-Pop star to highly acclaimed chef, how the two first met and then how they find a way to successfully work together.

Jennifer is joined by chef Meherwan Irani to talk about his early cooking influences including his mother's fusion, how he fell in love with the city of Asheville as well as how he juggles family life along with owning several restaurants.

Jennifer is joined by chef and owner of Oliva Restaurant Group Tal Baum to talk about her food journey which includes growing up in Tel Aviv and working in Florence plus how she balances being a mother of 3 and owning multiple restaurants.

Jennifer is joined by chef and cookbook author Asha Gomez to discuss how her upbringing in India impacted her culinary journey, her time spent working with David Chang as well as how she's able to achieve work/life balance as owner of The Third Space.

In part 2 of her interview with L.A. Times food critic Bill Addison, Jennifer and Bill discuss the evolution of the job of a food critic, as well as why Bill continues a dying tradition of remaining a faceless critic.

In the first of a two-part interview, Jennifer is joined by L.A. Times restaurant critic Bill Addison to talk about his food journey growing up, how travel impacted his relationship with food as well as dining out during the pandemic.

Jennifer is joined by Lindsay Moser to talk about running her popular YouTube account 'The Hunger Diaries', and why she feels like you can eat whatever you want and still feel healthy.

Jennifer speaks with the owners of 'Love is Love Farm' Judith Winfrey and Joe Reynolds about how the pair got started and what it means to be land-less farmers.

Jennifer is joined by Fox Bros. Bar-B-Q founders Jonathan and Justin Fox to talk about growing up in Texas and bringing barbecue to Atlanta, what it's like to work with your twin brother as well as how they became the official barbecue of the NFL's Atlanta Falcons.

Jennifer is joined by Erika Council to talk about her burgeoning biscuit empire, why black chefs fail to get their due in Atlanta and the South and how that can change in the future.

Jennifer continues her conversation with food critic and New York Times columnist Besha Rodell talking about the future of restaurants, how the pandemic will change dining moving forward as well as the difficulties of working as a food critic.

@Jenniferzyman is joined by food critic and New York Times columnist Besha Rodell for the first of a two-part interview. In part 1, @Besharodell talks about how food played a role in her life growing up in Australia before explaining what goes into her annual piece for Food and Wine Magazine on the 30 best restaurants in the world.

Jennifer is joined by author/Jill-of-all-trades Shameeka Ayers to talk about how she went from creating the 'Sugar Coma Festival', to changing her relationship with food after being diagnosed with type II diabetes.

Jennifer is joined by the multi-talented Von Diaz to talk about how her Puerto Rican roots influenced her career and relationship with food as well as writing a cookbook that combines her heritage with growing up in the Deep South.

In a special episode, Jennifer replays an interview she conducted with Anthony Bourdain in 2014 before she is joined by her father Sergio Zyman to discuss what Bourdain meant to them personally and the world at large.

Jennifer speaks with chef Amor Mia Orino about her Philippine pop-up/catering company Kamayan, moving into the food business in her mid 40's as well as how her relationship with her mother impacted food throughout her life.

@JenniferZyman talks with chef Jason Simpson, who recently accepted a position as Culinary director for @citrinla and its sister restaurants, has a dreamy California aesthetic on a plate that feels both inviting and sharp in its precision. On this Wednesday's episode of @thefoodthatbinds, @simpaticooks and Jennifer discuss everything from growing up in California as the child of an artist and celebrity, his grandmother, his relationship with food and cooking, mental health, and what healthy kitchen culture should look like.

@JenniferZyman is joined by Julia Kesler Imerman, the holistic mastermind behind @stopthinkchew meal delivery service who is also opening her first Atlanta restaurant soon. They discuss everything from her famous grandmother (who has been called the Julia Child of South Africa) to her wellness-based cooking to what it means to have a healthy relationship with food when so many of us have disordered eating.

Jennifer is joined by chef Ron Hsu to talk about working at the Michelin starred restaurant Le Bernardin in New York, the role family played in his career as a chef as well as his Atlanta ventures Lazy Betty and Juniper Cafe.

Jennifer speaks with Candy Hom aka Soup Belly to talk about her role as full-time stay at home mom/part-time food blogger, her work in social activism as well as some of the hidden gems when it comes to Asian food in Atlanta.