Podcasts about abc kitchen

When summer meets fall, do you find yourself both excited and overwhelmed with the abundance of produce available at the farmers' markets this time of year? If you're like us, you're craving the fresh flavors of fall, like crisp apples, harvest salads with vibrant greens, and soups with warming spices like ginger and turmeric.This week, we're sharing our fall cooking bucket lists, including what to pick up for your next fall produce haul and what to cook with it! By the end of the episode, you'll…1. Discover a mushroom dish that's universally loved and is ideal for both weeknights as well as dinner parties. 2. Learn how to turn simple roasted squash into a luscious mash with caramelized onions and topped with fresh herbs3. Find out how to maximize pantry staples to transform simple roasted peppers and grilled eggplant, and turn them into crowd-pleasing meatless mealsTune in now and get inspired to create memorable fall meals using your favorite seasonal produce - straight from your local farmers' market to your table!***Links to from this week's show:ABC Kitchen's squash toast by way of Smitten Kitchen Delicata squash, corn, zucchini fritters by Kay Chun from NYT Cooking Kale, delicata, ricotta salata salad from Camille StylesSonya's plum and rosemary challah, her marinated red bell peppersIna Garten's plum cake tatin Grilled eggplant with lemons and labne, with fresh mint by Dawn Perry from Bon AppetitGreek Fisherman's Stew by Florence Fabricant from NYT CookingGarlic butter roasted mushrooms from Smitten Kitchen***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

On today's team podcast, Georgina Blaskey is joined by Lu Hough and Mia Luckie to talk about Georgina's latest beauty treatment and Lu's favourite bag brand. Plus, the three discuss Netflix's Eric, the latest health food craze, summer PJs, and summer occasion wear, before answering your questions on surprise birthday presents and the best London neighbourhoods.Sign Up to The FREE SheerLuxe Daily Email: https://sheerluxe.com/signupFollow Us On Instagram | @sheerluxe | https://bit.ly/3xCvaHi Hosted on Acast. See acast.com/privacy for more information.Sweetpea & Willow Table | https://www.sweetpeaandwillow.com/ NEW & NOTEWORTHY100 Barrington | https://www.100barringtonroad.com/ Kimai Jewellery | https://kimai.com/uk/ Manu Atelier Bags | https://uk.manuatelier.com/collections/bags ABC Kitchen | https://bit.ly/45lHWGM Taktouk Clinic (Teoxane Filler) | https://www.drwassimtaktouk.com/ Gozney Pizza Oven | https://bit.ly/3Xm39P9 Eric | https://bit.ly/45pbPGn Ashley Madison: Sex, Lies & Scandal | https://bit.ly/3yVtVn4 Clarkson's Farm Season 3 |https://bit.ly/3Xke8Ze Free Soul Wake Mushroom Coffee | https://bit.ly/4cC0ntx The NAP Co | https://thenapco.com/ Piglet In Bed | https://www.pigletinbed.com/ If Only If Nightwear | https://ifonlyif.co.uk/ Faune | https://faune.co.uk/ Trotters | https://www.trotters.co.uk/collections/all-nightwear Liberty | https://bit.ly/4cjHfA9 SL PICKSThe Round Up: Summer Pyjamas | https://bit.ly/3VFRUzB What To Do In Bodrum | https://bit.ly/3XsaoVP Polo In The Park | https://bit.ly/3RopUxO Hosted on Acast. See acast.com/privacy for more information.

In today's episode, Maria Valetta, wine educator and certified sommelier, demystifies the wine list from ABC Kitchen, a John George restaurant on 35 East 18th Street in New York City. Maria draws our attention to the simple breakdown of descriptive sections, making the list easier to navigate, but more importantly, she explores the unique white wine varietals from Italy before moving on to reds from South America, specifically, Chile and Argentina. Key points: 02:47: Italian whites  03:53: Best bang for your buck in reds 04:26: Wines for the special guest  For more information on today's episode and the wines you love to love, visit www.corkrules.com.

Jake Cohen is a "nice Jewish boy who loves food." He is the author of the bestseller JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch and the forthcoming I Could Nosh: Classic Jew-ish Recipes Revamped for Every Day. More about Jake: He studied at The Culinary Institute of America, during and after which he spent time working the line at NYC institutions, DANIEL and ABC Kitchen. Eventually, he transitioned out of restaurants and into food media, first at Saveur Magazine, where he led up recipe testing in the publication's test kitchen. After Saveur, he contributed to dozens of incredible food publications. He was the Food Editor of TastingTable.com, the Food Critic for Time Out New York, and the Editorial and Test Kitchen Director of The Feedfeed. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 56: The AH"M crew sits down with culinary mensch Jake Cohen and discusses food, Fiddler On The Roof, and Fire Island.  About our guest: Jake Cohen studied at the Culinary Institute of America, during and after which he spent time working the line at NYC institutions, DANIEL and ABC Kitchen. Eventually, Jake transitioned out of restaurants and into food media, first at Saveur Magazine, where he led recipe testing in the publication's test kitchen. After Saveur, Jake began writing and contributing to dozens of food publications including time serving as the Food Editor of TastingTable.com, the Food Critic for Time Out New York, and the Editorial and Test Kitchen Director of The Feedfeed. Now, Jake spends his days developing recipes and cooking from his first cookbook, JEW-ISH.Follow Jake Cohen on Instagram @JakeCohen.Visit Jake's website at www.wakeandjake.com.This episode is brought to you by A&H Provisions. Use code Modi for a 30% discount at www.kosherdogs.net. For information about upcoming shows visit www.modilive.com.Follow Modi on Instagram at @modi_live.

Today on the show, Matt is speaking with Rick Martínez, a chef, Youtube food creator, and author of the wonderful New York Times Bestselling book Mi Cocina: Recipes and Rapture From My Kitchen in Mexico. We've long followed Rick's career at Bon Appétit and Food52, but we got to know him a lot better during this candid conversation. We talked about what food was like growing up in Austin, Texas, and how he switched from working a high-flying career in advertising (and living a very Mad Men–style existence, by Rick's account) to dropping everything to work in restaurant kitchens, including at ABC Kitchen. That's when things got interesting.Rick began working in food editorial at the Food Network and later Bon Appétit, where he worked in and out of the test kitchen—and on and off camera. We also talk about his book, which makes a great cookbook and an even better travel book. Plus, we dig into some of the regional dishes he channeled in his fresh and flavorful recipe writing. More from Rick Martínez:Regional Mexican Cooking, the Rick Martínez Way [TASTE]Author Rick Martinez on Traveling 20,000 Miles Through Mexico [CN Traveler]Rick Martínez Is on a Mission to Smash Misconceptions About Mexican Cuisine [Today]Diana Kennedy Says Goodbye to her Cookbooks [TASTE]Buy: Mi Cocina: Recipes and Rapture From My Kitchen in Mexico

In the first episode of CorkRules, Maria Valetta, wine educator and certified sommelier, demystifies the wine list from ABC Kitchen, a John George restaurant on 35 East 18th street in New York City. Maria draws our attention to the simple breakdown of descriptive sections, making the list easier to navigate, but more importantly, she explores the unique white wine varietals from Italy before moving on to reds from South America, specifically, Chile and Argentina. Wines reviewed include: 2019 Tenuta Pietramore from Tuscany 2018 Nerello Mascalese 2019 Bodegas Escorihuela Gascon “1884”  

This week, we're excited to welcome Jake Cohen to Salt + Spine, the podcast on stories behind cookbooks.You might recognize Jake from any number of social media platforms, where he regularly creates viral recipes and food content. A native New Yorker, Jake started his career post-culinary school at some of Manhattan’s most revered restaurants — Daniel and ABC Kitchen — before he made the jump to food media. Traversing his way through the offices of outlets like Saveur and Tasting Table, Jake rose in the ranks and became known for his inventive recipes.And now he’s here with his first cookbook — his debut — titled Jew-ish, Reinvented Recipes from a Modern Mensch. It’s an exploration of Jewish food, often with innovative twists, ranging from a recipe for the Perfect Challah to dishes like Matzo Tiramisu.START COOKING TODAY: Omnivore Books | Bookshop | IndieBoundJake joined us remotely in the Salt + Spine Virtual Studio for today’s show to #TalkCookbooks. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Meet Tracy WilkTracy graduated from the University of Central Florida and was trained by Natural Gourmet Institute. She went on to work in the James Beard award–winning pastry department of ABC Kitchen, making many ice cream sundaes while filling doughnuts at Flex Mussels. She later became the Executive Pastry Chef at David Burke Kitchen, being recognized by FSR Magazine as 40 Under 40 Rising Stars. Since 2018, Tracy has been teaching as the Lead Recreational Instructor at the Institute of Culinary Education. As our world changed during COVID-19, #BakeItForward grew into a passion project and this creative endeavor. Tracy's favorite things are wine, sprinkles, and laughter during a meal shared with those she loves the most.What You'll Learn in this Episode: What inspired Tracy's movement to pay it forward during the pandemic and new cookbook #BakeItForward that tells this story, full of cookie and treat recipes. Favorite story about frontline workers and journey Lots of food questions - Tracy's favorite cookie or treat from #BakeItForward and favorite pastry chefs and desserts in NYC.How she got into teaching and what she learned in culinary school.Instagram: https://www.instagram.com/cheftracywilkWebsite: www.cheftracywilk.com---About Us - Women Who Brunch:Women Who Brunch is a community of women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!WWB Website: https://womenwhobrunch.comWWB Instagram: https://www.instagram.com/womenwhobrunch

My guest this week is Jake Cohen. Jake is a professional chef who studied at the Culinary Institute of America, during and after which he spent time working the line at DANIEL and ABC Kitchen in New York City. He then moved into food media, contributing to notable publications such as Saveur Magazine, TastingTable.com and Time Out New York. Jake is about to release his first book, 'Jew-Ish: A Cookbook: Reinvented Recipes from a Modern Mensch (https://www.wakeandjake.com/jewish-a-cookbook) .' You can follow Jake on Instagram @JakeCohen (https://www.instagram.com/jakecohen/) , and you can follow me on Twitter @Jewish_podcast (https://www.twitter.com/jewish_podcast/) .

*charles insists you know that he did not write this bio & rather dislikes bio’s in general. charles ressler began his career as a child actor in new york city. he is a graduate of the prestigious Professional Children’s School, studied acting at the T. Schreiber Studio and was the youngest person to ever be admitted into legendary actress Betty Buckley’s masterclass. he has studied voice with Don Lawrence, Mike Mitchell, Bob Marx, and Jimmy Lockett. in 2015 charles sold out the Smith Center for the Performing Arts (a 2000 seat concert hall) with his self-produced one-man-show, Brave. his performing career is juxtaposed by his work as a c-suite executive guiding the creative, marketing, and brand strategy of some of the worlds most recognizable brands. Bergdorf Goodman, ABC Carpet and Home, ABC Kitchen, ABCV, and Tony Hsieh’s Downtown Project are just a few of the iconic companies ressler has helped to shepherd. charles is the executive producer of critically acclaimed record Resonance, which features Grammy winners Freddy Cole, Phoebe Snow, Jack Antonoff, and Broadway star Joey Pero. in late 2013, after a series of tragedies, charles founded #dreamMaker. #dreamMaker is a growing movement that helps strangers across the world achieve their wildest aspirations without using money; only creativity ingenuity, hard work, and the fellowship of community may be employed. since it’s founding in 2013, #dreamMaker has helped countless people live the life of their dreams including helping a boy with a rare chronic illness see the northern lights, helping strangers write and publish children’s books, start business’, become on camera talent, even achieve historic landmark status. #dreamMaker has been featured in People Magazine, twice. charles conceived and oversaw the creation of the inaugural fine art program of the Life Is Beautiful Festival, and helped build the struggling First Friday Arts Festival from 1,200 to 30,000 attendees monthly. shortly thereafter, he was recognized with a Congressional Proclamation for the economic and artistic impact of his work. ressler has served as a ghostwriter for three prominent ceo’s, as a columnist for Jewcy Magazine, and a regular guest columnist and tv personality for Robin Leach. charles spent a year working closely with Kris and Kendall Jenner and was the mind behind the now infamous campaign launching Kendall as the face of Proactiv. He also has been described by Portia de Rossi as a “brilliant cmo” and helped her develop a social, marketing, and communications strategy for her company General Public. currently, ressler is developing three unscripted television concepts, working on a memoir, and helping strangers around the world live the life of their dreams

Chasing Flavor: Techniques and Recipes to Cook FearlesslyBy Dan Kluger Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Dan Kluger: I'm Dan Kluger, and we are talking about my new cookbook called Chasing Flavor.Suzy Chase: If you enjoy Cookery by the Book please tell a friend I'm always looking for new people to enjoy the podcast. Now on with the show. You are the quintessential New York chef, you've worked under and alongside some of the great names in the restaurant world. Danny Meyer, Jean-Georges, Tom Colicchio, and Floyd Cardoz who we lost to COVID in April. Can you talk a little bit about how all of these guys influenced your cooking style?Dan Kluger: I started in the front of the house at Danny Meyer's Union Square Cafe and had really no idea that I would someday become a chef. I was really just spending my days off in the kitchen to learn a little about what goes on back there in the hopes that it would become an owner someday. I should know what goes on. And Michael Romano, who was the chef at Union Square Cafe at the time ended up offering me a job. So I started, I think it was back in 1995 as a prep cook, just peeling potatoes and frying calimari and cleaning salad greens. And it was an eye opening experience to begin with. But, you know, really taught me about the basics of food. It taught me about the basics of production of food, and it opened my eyes to some incredible Italian food. When, when Michael Romano was cooking his Italian food, it was not always you know, what we think of as Italian food. It was from areas all over Italy and he would hone in on something really specific. And so there's a lesson to go with it, which I really loved as a young cook. So, you know, I got a little taste of, of, uh, cooking, a little taste of food and flavorful food and great products from the farmer's market all while working at a place that I had originally worked in front of the house. And so I was tied to hospitality and it was tied to taking care of people. I think that really kind of spawned the interest in this for me and specifically the interest in not just cooking, but cooking to really make people happy and, and bring the whole experience. So that was my time at Union Square Cafe and towards the end of it I was really fortunate enough to be friend Floyd Cardoz who was working out of Union Square Cafe as he was building Tabla and doing menu tastings and his food was incredible. And, uh, you know, at that time it was kind of like nothing else. And Michael Romano was also a huge fan of Indian food so they shared a love for it. I think that's in part why Tabla became Tabla. I didn't grow up eating Indian food and I didn't grow up really with really any ethnic food other than going out for Chinese food and once a month with my parents, so it was really an eye opening experience and a great opportunity. And through that, I ended up going with Floyd to open Tabla and I worked actually alongside him for seven years. And again, like just every day was a learning experience, both in the culture behind the Indian food and the flavors of Indian food and then because this was not just your average Indian restaurant and it was really American and French techniques with Indian spices. I learned so much about technique and building flavor and so I would really credit Floyd as having started my taste buds and my love for this balance of flavor. That's something we talk a lot about in the book I've talked about throughout my career. And, uh, after seven years there, I went off to work with Tom Colicchio on a private club in Midtown. He was a consulting chef and he hired me as a chef and so now going to work for him, I was able to really hone my skills on what I consider American food and what I consider my food today. And then from there I met Jean-Georges and decided to go work with him. I opened a couple different projects for him, but ultimately ended up becoming the chef of ABC Kitchen, which opened, I guess it was 2009, 2010, somewhere in there, and was really based on farm to table nothing could be from further than 150 miles with the exception of our olive oil and our lemons and things like that. So I was able to really polish and hone my skills on flavor using these products and under his tutelage and within this incredible setting of a brand new restaurant. And then I opened Loring Place back in 2016. And here we are today with, with Chasing Flavor. It's a culmination of all those experiences tied into a book that I want it to act as a way for people to become more comfortable with both flavor building techniques, whether it's charring or roasting or smoking, as well as comfortable and confident in terms of building a pantry that they can use with all sorts of different products to create these really flavorful meals.Suzy Chase: Okay. Before we talk about Chasing Flavor, I have to tell you a funny, kind of New Yorky tidbit. I remember when chef Cardoz opened Tabla in 1998, and I could only afford to go to The Bread Bar downstairs, but it was amazing. It was the less expensive alternative. You kind of got a little bit of what was going on upstairs and the onion rings were amazing.Dan Kluger: Yes, they were, yes they were. Yeah. It was an incredible restaurant again, you know the right place, the right time to launch Indian inspired concept that really could speak to lots of different people, whether it was through The Bread Bar, which was this home-style Indian kind of street food menu or upstairs, which was, kind of the crème de la crème of ingredients and techniques to showcase these Indian spices.Suzy Chase: So the month that Loring Place opened, I had Mimi Sheraton on my podcast. And since she's a neighborhood gal, I asked her what her favorite restaurant was and she said, Loring Place. And I was like, what? What's that? And she said, "Oh, it's on eighth street. It's my favorite restaurant." And I was like, oh my gosh, I have to check it out. And so let me just talk about where it's located. So it's located in Greenwich village on eighth street, practically across the street from Electric Lady studios and for the longest time eighth street wasn't, shall I say, the most desirable street? And I feel like you made the street, what it is today. How did you discover that location?Dan Kluger: I don't think I made it what it is today, but I was certainly able to be a, I guess, a big part of, um, it's change and what it's become today, but really I would give the credit to my friends who own Eighth Street Wine Cellar, which is right across the street from me. And they've been around, I think, uh, 14 years now. And I used to come down here a lot after work. And so for me the street was kind of become home. And then probably about seven, eight years ago, uh, The Marlton which is a nice hotel that opened up on the corner and I think really helped Stumptown coffee. And so just through those two places and, and the wine bar, I think we started to see a change in the street, New York in general, started to get a little bit cleaned up from the riff raff that was on that street before and we came in you know, right time before too many restaurants around the block and I was really excited to be part of a neighborhood that I like and a block that I had already seen a bunch of growth on and now be part of its continued growth.Suzy Chase: So I feel like the majority of your career has been centered around the Union Square Greenmarket. Can you share some of your shopping strategies for going to any green market? Like, do you come with a list? Do you have the route mapped out before you get there? Or do you just walk from one end to the other, which is what I do?Dan Kluger: It's all of the above. We're shopping for the restaurant there's obviously a list. What do we know we need? And if we need 10 flats of tomatoes to get us through the weekend, we will probably, pre-order five of them from one of our favorite farmers. And then we'll spend the rest of the time walking around finding the other five so that we kind of distribute amongst other farmers and we're able to pick up tomatoes and taste them as we go. In terms of restaurant, that's a big part of it, but it was not as targeted as that. If I'm not shopping for the restaurant, I'm shopping more for menu development or for myself, then it's really more a matter of I like to walk through with really open-mind looking for whether it's something new or something that I didn't really expect to pick up and cook with, but was sort of inspired at that moment.Suzy Chase: You believe that every recipe should leave us with something beyond a tasty dish. Can you talk a little bit about your takeaways?Dan Kluger: Every recipe as you said, has something called the takeaway .The takeaway could be that this chili sesame condiment is great on the arctic char, but it can also be used not for a raw fish dish. You can braise tomatoes in it and serve it with poached halibut, or the takeaway could be something as simple as, you know, how we cook our parmesan croutons and that's something that, again, they're, they're there for a specific soup, but they can also be used on a salad, or it could be about how we marinate something or how we roast something to get enough caramelization on it that, you know, something like a brussel sprout is still creamy, but now it's crunchy. It's got a little bitterness, it's got extra sweetness from that caramelization. So again, the idea is that we're giving you the confidence to use these skills, whether it's the key ingredient or a full dish.Suzy Chase: So normally you write a recipe for the kitchen staff, how much tweaking did you have to do for us home cooks in this cookbook?Dan Kluger: There's certainly some where we simplified them a little bit, maybe a restaurant recipe, we make an herb oil that has to hang overnight and was a little more time consuming and expensive and in this case we just chopped herbs. So the idea behind any recipe that's in there is still that dish at its best.Suzy Chase: You talk about elderflower syrup in this cookbook, which is one of your secret ingredients for salad dressings.Dan Kluger: We used a lot at ABC, but I grew up every summer going to England and elderflower is a big thing there and I remember my grandmother having this bottle of syrup and kind of fell in love with it at a very young age and at ABC, I really kind of learned the versatility of it and started using it in lots of different things from hot sauces to, to vinaigrettes.Suzy Chase: So I grew up in Kansas and corn was everywhere, but I only learned about a corn zipper on page 11 of your cookbook. Where have I been?Dan Kluger: You know I fell in love with the corn zipper many years ago and just found that it's a little bit easier and cleaner than just using a knife, but obviously a knife works really well.Suzy Chase: I need a corn zipper in my life. So let's go back to that magical day in 1995, when you were a student at Syracuse in the food service program, and you were asked to show a special guest around campus.Dan Kluger: I owe the credit to gentlemen named Leon Genet. His children went there and I think he may have even gone there. And so he had an auditorium named after his wife and a lecture series that he sponsored and he used to bring all these different people up to speak, whether it was the CEO of Macy's or Tommy Hilfiger or in this case, Danny Meyer. And Leon and I had kind of hit it off at an early stage of my time at Syracuse. And he said, I got Danny coming, Danny's great I want you to show him around and we set it up and I attended the lunch with Danny and then we took him for a walk around Syracuse campus and we took them to the Carrier Dome and up in bright lights was welcomed Danny Meyer. And we kind of hit it off and after that, I applied to Union Square Cafe to be a summer intern.Suzy Chase: That's a crazy story.Dan Kluger: Yeah. I lucked outSuzy Chase: Totally well, no, you made it happen. You made the magic happen.Dan Kluger: You know, I think I've talked about this other people for when I've said, you know, I lucked out or I was lucky, then they said, no, no, no, you, you made it you've you you've made these things happen and I think I've made things happen and I've used my opportunities to make the best of them. And I certainly not just been handed a silver spoon at the same token. I got very lucky with these things. I got lucky in meeting Danny. I got lucky in meeting Floyd and I got lucky in meeting Tom. I got very lucky in meeting Jean-Georges and you know, those things, I, I truly believe are luck I mean, I worked my tail off to get to those places, but if I hadn't met any of those people, you know who knows where I'd be today. So I do think luck does have something to do with it.Suzy Chase: This cookbook teaches us some new cooking techniques. So why should we use a wire rack when roasting vegetables?Dan Kluger: So the wire rack sometimes called an icing grate, goes on a normal sheet tray is really great for roasting vegetables because you toss the vegetables in some oil you put on top, and as it goes into a hot oven, the hot air of the oven is not only cooking the top of the vegetables and the sides that are exposed, but because it's on the rack it's going underneath and cooking the bottom of them whereas if you just had them on a tray or on a piece of parchment, they're actually going to steam in part. So this, this makes them become, depending on what you're cooking and how you're cooking it. I kind of refer to it as like raisinating them and it starts to dry them out a little bit and intensifies them and that's what I really like about it is you can take something like a butternut squash and roast it on there, and I just find it, it takes more moisture out and it just makes it more naturally intense.Suzy Chase: That's so smart because there's nothing worse than one side that's kind of crispy and caramelized and nice. And the other side is just kind of like wet and goopy a little bit.Dan Kluger: Yep. Exactly. That's what we're trying to avoid.Suzy Chase: I made your recipe for Heirloom Tomato Toast on page 39. And it took me back to the Union Square Cafe days. Can you describe this recipe?Dan Kluger: Yeah. So it's funny that you talked about Union Square you know, every season we had the tomato bruschetta, uh, where we just took ripe tomatoes and tossed them with a little bit of olive oil, salt, and garlic, and put on toasted bread. I thought it was great, obviously very simple, but for me, it was just a little too simple. It was always missing something. And so at one point I decided to make this heirloom toast where I bought, obviously some of the best tomatoes you could find, but then took the toast and rather just grill it we actually toast it with parmesan so you get this crunchy layer parmesan on it, but it makes this like really great layer to put the tomatoes on it, lots of flavor and then we build the tomatoes up. They're sprinkled with salt and olive oil. And what actually happens is they, they leach out a little bit of their liquid. The bread has been toasted, so it's a little bit dry and can take the liquid. And so now you have this like parmesan bread with soft tomatoes and the bread is starting to soak up some of that juice. And so it just to me becomes an incredible flavored toast.Suzy Chase: Now to my segment called Last Night's dinner, where I ask you what you had last night for dinner.Dan Kluger: I made vegan ramen last night. I built this broth by really caramelizing, deep caramelize, the onions and garlic and ginger, and then add it in miso, which is really one of my favorite products and some Korean chili paste and tomato paste and even some vegetable Marmite basically cooked all that together and then finished it with soy and vinegar and all these things by making this really flavorful base. You wouldn't have known that there's no pork fat in there. I mean it was like still really jammy and rich, just like if it was a deep, normal ramen base. So again, it's, to me, it's always about building flavor in stages.Suzy Chase: Before we wrap it up. I want you to tell us about your Thanksgiving dinner kit at Loring Place. It looks delicious and I'm going to order one for my family.Dan Kluger: Awesome. It's all of my favorites, obviously turkey and then we take the breasts we cook that separately, the legs we braise and we bake into an incredible pot pie and then we have roasted spiced acorn squash, we have roasted brussels sprouts, mashed potatoes, cranberry chutney, which has, you know, this sort of Tabla Indian note to it, then stuffing and then last but not least a gravy that I've been making for years with Apple Jack Brandy and apple cider. So you can have dinner on the table and probably a half hour with not a whole lot of work.Suzy Chase: I'll say hey, look what I made everyone. They'll say, this is delicious. Where can we find you on the web social media and your restaurant here in the village?Dan Kluger: Website is dk@dankluger.com. Social media is Dan_Kluger, LoringPlaceNYC,on social media, as well as our new restaurant opening this December called Penny Bridge LIC and then both of them are PennyBridgelic.com and LoringPlacenyc.com.Suzy Chase: Thanks so much Dan, for coming on Cookery by the Book podcast.Dan Kluger: Thank you. It really a pleasure talking to you.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

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.

Home to Whole Foods, Equinox, The W Hotel, SoulCycle, ABC Cocina and ABC Kitchen, Gramercy Tavern, and so much more, the Union Square to Flatiron District corridor - bridged by Broadway - is one of the most accessible and busiest 7-day trade areas in all of Manhattan. LocateAI is a leader in retail real estate analytics and created the industry's first AI-powered retail real estate brokerage. Our data science team uses 180,000 variables to build predictive analytics and market strategy maps for our clients, who rely on this objective data to make optimal real estate expansion decisions. LocateAI provides this data at no cost to retailers – learn more at https://www.locate.ai.

Party In Your Plants: 100+ Plant Based Recipes and Problem-Solving Strategies to Help You Eat Healthier (Without Hating Your Life).By Talia Pollock Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors.Talia Pollock: I'm Talia Pollock. My new book is Party in Your Plants.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now for my quarantine question round, where are you living?Talia Pollock: I'm living in Pound Ridge, New York.Suzy Chase: Oh, Pound Ridge is pretty.Talia Pollock: It is. We've got lots of trees.Suzy Chase: Oh my gosh. You said the woods, so I thought you were way upstate. What restaurant are you dreaming of going to after the quarantine?Talia Pollock: Okay, well we just found out that the reason we moved to Pound Ridge, which was because of the Inn at Pound Ridge, which is a Jean-Georges restaurant, which, if you don't know, is very similar to ABC Kitchen, which is in the city, which also we love ABCV. We just found out that the Inn at Pound Ridge is open for take out starting tomorrow. We're so excited. Then once we get our fix on there, we cannot wait to get back to ABCV, our favorite restaurant in the whole world.Suzy Chase: What dish is getting you through this?Talia Pollock: I don't, nothing's getting me through this right now. I'll tell you, I have funfetti cupcakes, less unhealthy funfetti cupcakes with crap free vanilla frosting in my fridge right now that I made to celebrate my book launch virtual party the other night. Those are getting me through.Suzy Chase: On with the show. I think we all want to eat healthier without hating our life. You want to take the hell out of healthy eating. Talk about how the coconut creamy smoothie you ate in college gave you a plant eating epiphany.Talia Pollock: Ah, yes. Well, for over eight years prior to that smoothie, I struggled so much with my health. I had really bad digestive issues, which our digestive system's the epicenter of our body. They call it our second brain, our gut. When your digestive system is horrible and you're feeling sick all the time, it really affects everything. That digestive stuff led to immune issues. It led to lack of energy and then depression and lack of confidence. I was just a mess walking around and nowhere even close to my best self, not even in the ballpark. I was struggling so much. I knew there must be a better way to feel in the world. This couldn't be for me. I was very relentless in finding solutions. I tried multiple gastroenterologists and acupuncturists, naturopathic, hypnotherapist, everyone under the sun. All they could say is I had IBS.Talia Pollock: I was an aspiring comedian at the time. I did my internship my junior year of college in LA where I was working for Adam Sandler's Happy Madison Production Company. In my off time, I was exploring all that LA had to offer in terms of wellness. I discovered spinning for the first time, colonics, whoa, juices, all of this stuff I never heard of before. I grew up on the East coast. My mom always says trends start out West, so I guess that was going on. It was 2008, so it was really early for all this stuff.Talia Pollock: One day I'm going. I'm at this woo-woo healer who's touching parts of my body and telling me all these supplements I need to buy for all this money to heal my parasites. I don't know. I was desperate. I told that person as I was paying, I'm hungry. She said, "Oh, go across the street. That place has amazing coconut smoothie." I go across the street to this woo-woo place with incense wafting into the street. I asked for the coconut smoothie. They hand it to me. It's this white, frothy, creamy thing. I say, "Oh, I'm so sorry. I don't do dairy." Because at the time I knew at least that upset my stomach. They say, "Sweetie, this is vegan." I didn't know what vegan meant. I didn't want to cause a scene. So I took the smoothie, sat outside on a bench, drank the smoothie. For the first time in over eight years, I consumed something that didn't make me feel sick. I felt strong. I felt vibrant. I felt healthy. I felt energized. I was like, "What is this vegan thing?" I proceeded to spend the rest of my time in LA just sitting in Barnes and Noble, because this was before blogs and Instagram and everything, just learning everything I could about eating plants. It changed my whole life.Suzy Chase: And naturally that place was called Planet Raw, aren't they all?Talia Pollock: Yes, right? Yes. It was Planet Raw. It's no longer with us, but it was heaven.Suzy Chase: Fast forward to the day when you realized you'd forgotten and ignored your own voice.Talia Pollock: Yeah, so what happened was that I fell in love with the plants. They changed my health. It was amazing. Really. I became a new, I couldn't believe how good I felt, but it was very hard to be a normal member of society, "normal." I was in college, so I had my senior year to finish up. After that internship in LA, I went back to school. Now I was this person soaking almonds to turn into all almond milk in my on campus apartment while my friends are off doing keg stands. I was dehydrating kale. This was so long ago you couldn't even buy almond milk in stores. To get coconut water, I would crack open coconuts with a machete and scrape out the meat and turn it into ice cream. This was my college activities. It was very hard to be a contributing member of society when I was just this health nut hermit.Talia Pollock: I graduated college more unhappy than ever before. I felt like I had to choose between my happiness and my social life and my health. I chose health. But then I was so sad and so alone and so depressed, and so I had to figure out how to combine the two worlds. That's what I've done. That's what I do with Party in my Plants, but it really stemmed out of this really sad place of being stuck, having to choose one or the other.Suzy Chase: I've been a follower of Rachel Hollis for a long, long time. She says, "The quality of your habits is the quality of your life." What are a few pointers for folks who want to go full throttle like you did?Talia Pollock: One, I love Rachel Hollis, awesome. Love her. Two, some habits, my overarching philosophy is I just want to help people eat more plants in a given day, meal, snack, week, month, year. Then they eat crap. Crap being chemical, refined, artificial and processed food. That's the principle. That's what I want to help people do. If you adopt that, then you're taking the all or nothing mentality out of the picture, which is what causes so much stress for people. It takes perfectionism out of the picture and it really, as I say, it takes the hell out of healthy eating.Suzy Chase: Do we really need a blender?Talia Pollock: Ha. You're referring to the intro from my book, "What you need more than a fancy blender." That's me saying what you need is this book. That'll serve you more than a fancy blender. The truth is that there's not a shortage of recipes out there, right? I mean, you know as well as anyone, better than anyone that there is no shortage of recipes on the planet for people to learn and make. What is missing for a lot of people struggling to eat healthier is the spark, is the desire, is the excitement, that, "Oh my God, if I change things I put in my body, I can show up in the world so much better than I ever thought possible." My book and my work aims to be that spark for people that gets them to want to eat the plants. Then I happen to have awesome recipes, but it's really this catalyst for igniting your desire to do it. That's what you need more than a frickin' blender.Suzy Chase: I love your recipe on page 105 called the High Def TV Dinner. Can you describe this?Talia Pollock: Yeah. Well, I'll flip to it. 105, no, it's awesome. I mean, all the recipes are divided by real life situations. Like I said, my story stems from having to compromise my real life to accommodate my healthy stuff. I don't want anyone to have to do that. This is like a TV dinner where you basically, it's like a sheet pan meal. You just eat off like those old fashioned TV dinners where you see people sitting on those folding tables and eating their airplane food in front of the TV. This is that, because everything you're making for dinner involves just one pan. You can do chickpeas and any roasted vegetables that you, vegetables you have to roast. Then I suggest you pair it with quinoa or cauliflower rice or sweet potato or something like that. It's like a souped up HD TV dinner.Suzy Chase: I do love that you use humor to inspire people to eat more plants. I feel like vegetarians and vegans are so serious.Talia Pollock: Yeah.Suzy Chase: Why?Talia Pollock: Yep, I don't ...Suzy Chase: I don't get it.Talia Pollock: It's so unnecessary. I mean, all that does is make it less appealing for people, right? I mean, this is not supposed to be a miserable thing. We eat a lot. It would be cool if the process of eating was enjoyable and not stressful and not black or white and not intimidating. I don't know why that's the route that so many people choose, but I have not chosen that I am here to make it fun, so you actually do it.Suzy Chase: Speaking of fun, can you talk about apple cider vinegar?Talia Pollock: Yeah.Suzy Chase: ACV.Talia Pollock: Nice transition.Suzy Chase: Right? I just like smooth right on into that one. Is it the miracle food?Talia Pollock: I mean, what's more fun than apple cider vinegar, right?Suzy Chase: Right?Talia Pollock: I mean, I don't know. What are you going to say about miracle food? It's wonderful, I'll tell you that much. I've been consuming two tablespoons of apple cider vinegar in my morning cocktail, if you will, which is just water, two tablespoons of apple cider vinegar. Then I do some greens powders, a powder, and that's like a green juice cocktail. It's amazing for digestion, for detoxing, for your skin, for energy. It's just, it's really, really lovely for your body. I use it in a lot of recipes. It's great in baking to help things rise.Suzy Chase: I'm obsessed with your YouTube channel. I have to say my favorite episode is, drum roll ...Talia Pollock: What is it?Suzy Chase: The best Mexican restaurant tips where you ...Talia Pollock: Oh my gosh.Suzy Chase: ... show up in the R Kelly Fiesta video, which is hilarious.Talia Pollock: Oh my god.Suzy Chase: The best takeaway from this video is to always order soft tortillas in lieu of tortilla chips. Can you talk about that and tell us about your YouTube channel?Talia Pollock: Oh my God, you're so awesome. Thank you for watching my videos. That is very funny. Yeah, that's fun. Yeah, I think that is the pro-iest pro tip of all pro tips. I mean, when you go, when we can eat at restaurants again, to Mexican restaurants, they always bring you a basket of these fried tortilla chips. You can ask, "Oh, excuse me, can I just please have some soft tortillas?" Then you can just use those as your scooper or your dipper instead of eating a plethora, the fried stuff as you're starting your dinner. You can also ask for vegetables as well.Suzy Chase: Do they look at you funny if you ask for vegetables?Talia Pollock: You know what? I don't care.Suzy Chase: Yeah.Talia Pollock: That's what this is about. This is about, owning it. What would Rachel Hollis say, right? Wash your face. Order the chips. I mean, not the chips, the tortillas. That's what this, I'm here to help people do. A lot of the barrier between not eating healthfully and eating healthily is that inner confidence. It's that boldness. It's that I'm just going to do it and not care what other people think because I'm that committed to my wellbeing. That's what you need more than a blender, going back to what we said before. It's that unwavering authenticity to just do the damn thing and not worry about what other people look like when you're doing it.Suzy Chase: I think we're all learning that now in the quarantine. I have a mini trampoline and I'm on my roof and I'm sure hundreds of people can see me bouncing on my roof, but I don't care.Talia Pollock: That's amazing.Suzy Chase: It's in your day.Talia Pollock: You brought it to your roof. That's awesome. That's so cool. Yeah, YOLO. That's what we're living in. Okay. If you're bouncing on a trampoline in your roof in public, then you can order soft corn tortillas.Suzy Chase: I can, and I can order vegetables too.Talia Pollock: Yeah, I think you can.Suzy Chase: Yeah, bring it. Sea salt or pink salt?Talia Pollock: I love pink salt. It's not just cause I'm girly. It's just I've always done pink salt, but you can do sea salt. I just like the Himalayan pink salt.Suzy Chase: Some of the names of the recipes crack me up like Pad Thai in No Time and Cheez-Isn'ts.Talia Pollock: Yeah, they're like Cheez-Its, but isn'ts.Suzy Chase: Sweet Ass Sriracha Tofu. How long did it take you to put this book together?Talia Pollock: I mean it was a lot. It was, I think a year, a full year before edits. Then there were edits, but it was a year. It was the best. I had such a blast.Suzy Chase: Now to my segment called my favorite cookbook. What is your all time favorite cookbook and why?Talia Pollock: Oh, okay. Clean Food by Terry Walters was the first ... Do you know that one?Suzy Chase: No.Talia Pollock: Oh, it's, she's the OG. She's the OG. She's clean food before clean food was ever a term. I just so happened to have grown up as her neighbor. She was making all this stuff with teff flour and rice flour and all this gluten-free, whole food stuff in my backyard. She really inspired my journey, so Clean Food by Terry Walters.Suzy Chase: Where can we find you on the web, social media and your podcast?Talia Pollock: My podcast is the Party in my Plant's podcast. I am Party in my Plants across all social media and internet things.Suzy Chase: Well, thanks Talia for coming on Cookery by the Book podcast.Talia Pollock: Thank you so much for having me.Outro: Subscribe over on CookerybytheBook.com. Thanks for listening to the number one cookbook podcast, Cookery by the Book.

I've been spending a lot of time in the kitchen these past few weeks and I've realized that I need help. Chef Tracy Wilk is on the show today sharing tips on easy recipes to make, must-have staples to buy in the grocery store and the best things to make and stick in your freezer in case you need a good meal.   Tracy Wilk grew up in Miami, where she sparked a love of baking at a young age that never waned. Instead of sneaking out with friends on the weekends, she encouraged them to bake with her in the kitchen. After earning her bachelor’s degree at the University of Central Florida, Tracy enrolled at the Natural Gourmet Institute, ironically a leader in health-focused cuisine, in New York City. Tracy’s culinary career was shaped at ABC Kitchen, where she focused on farm fresh cuisine. In 2013, she joined the team at David Burke Kitchen, overseeing the pastry program as well as shaping the programs at Burke’s Aspen Kitchen and SaltBrick Taver. She is currently an instructor at the Institue of Culinary Education in New York City.   Ps. Come hang out with us here: https://www.facebook.com/groups/anyyounger/

After spending 16 years cooking at notable restaurants including Tabla, Zahav and ABC Kitchen, Zia Sheikh knew that he had a problem. He found himself turning to drinking and substance abuse to avoid his depression and cope with the pressures of working long hours in a high-stress kitchen environment. After a night of binge drinking almost cost him his life, Zia launched his nonprofit, Restaurant After Hours, an organization dedicated to the mental health of hospitality workers. Why Food? is powered by Simplecast.

Naomi Mdudu is the founder of The Lifestyle Edit, an incredible website sharing long-form interviews with creative entrepreneurial women. Since its inception The Lifestyle Edit has expanded into other areas including creative retreats, coaching and more.  Naomi is one of our great friends, and we admire her on so many levels, not least for her courage in leaving London to set up a new home in New York! Naomi now lives full-time in New York, and we were dying to virtually sit down with her and discuss all things related to moving countries in your twenties.  Making any big life decision, be it for work, love or something else, is taxing . . . choosing to move countries is surely one of the largest you can make?! We are so excited to share our heart to heart with Naomi which goes deep into the practicalities of moving countries. We talk about how to know if it’s the right move for you, how to set yourself up with professional and personal contacts, and what the most important things are to focus on. Our time with Naomi was so inspiring, and we hope that you’ll love sharing her journey with us. EPISODE 38 SHOW NOTES Ella's blog - Coco’s Tea Party  Monica's blog - The Elgin Avenue Ella's Instagram account - @CocosTeaParty  Monica's Instagram account - @MonicaBeatrice Naomi’s website - The Lifestyle Edit Naomi’s personal Instagram - @NaomiMdudu The Lifestyle Edit on Instagram - @TheLifestyleEdit  SHOW LINKS Naomi’s favourite co-working spaces in New York:  We Work  The Wing  Spacious  How Naomi searches for great flight deals:  Sky Scanner  Naomi’s advice for short term lets:  VRBO Naomi’s New York recommendations:  Via Carota The Butcher’s Daughter Bluestone Lane  Bar Bruto  ABC Kitchen  Barawine Fumo Sensuous Bean  Buvette  EPISODE 38’S TAKEAWAY TIP Take baby steps. Try short stay rentals in different neighbourhoods so that you can make an informed decision on where you’d like to settle in a city. Take your time before you commit 100%.  For information regarding your data privacy, visit acast.com/privacy

Naomi Mdudu is the founder of The Lifestyle Edit, an incredible website sharing long-form interviews with creative entrepreneurial women. Since its inception The Lifestyle Edit has expanded into other areas including creative retreats, coaching and more.  Naomi is one of our great friends, and we admire her on so many levels, not least for her courage in leaving London to set up a new home in New York! Naomi now lives full-time in New York, and we were dying to virtually sit down with her and discuss all things related to moving countries in your twenties.  Making any big life decision, be it for work, love or something else, is taxing . . . choosing to move countries is surely one of the largest you can make?! We are so excited to share our heart to heart with Naomi which goes deep into the practicalities of moving countries. We talk about how to know if it’s the right move for you, how to set yourself up with professional and personal contacts, and what the most important things are to focus on. Our time with Naomi was so inspiring, and we hope that you’ll love sharing her journey with us. EPISODE 38 SHOW NOTES Ella's blog - Coco’s Tea Party  Monica's blog - The Elgin Avenue Ella's Instagram account - @CocosTeaParty  Monica's Instagram account - @MonicaBeatrice Naomi’s website - The Lifestyle Edit Naomi’s personal Instagram - @NaomiMdudu The Lifestyle Edit on Instagram - @TheLifestyleEdit  SHOW LINKS Naomi’s favourite co-working spaces in New York:  We Work  The Wing  Spacious  How Naomi searches for great flight deals:  Sky Scanner  Naomi’s advice for short term lets:  VRBO Naomi’s New York recommendations:  Via Carota The Butcher’s Daughter Bluestone Lane  Bar Bruto  ABC Kitchen  Barawine Fumo Sensuous Bean  Buvette  EPISODE 38’S TAKEAWAY TIP Take baby steps. Try short stay rentals in different neighbourhoods so that you can make an informed decision on where you’d like to settle in a city. Take your time before you commit 100%.  For information regarding your data privacy, visit acast.com/privacy

Loring Place chef-owner Dan Kluger first became known to New York CIty restaurant-goers as the chef of ABC Kitchen, where he announced himself with a dynamic, vegetable-forward style that's among the best of its class anywhere in the United States. But this modest chef's backstory is deep, and punctuated by time with industry legends: He learned alongside Floyd Cardoz, Jean-Georges Vongerichten, and Tom Colicchio. A fellow resident of Westchester County, Dan swung by Andrew's house on the way into Manhattan one recent morning for a chat about his life and career, and some thoughts on the value and challenges of keeping it simple. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Rick Martinez has always had an intimate relationship with food. This eventually led him to leave his career in advertising and pursue a life in food. He walks me through culinary school, being a line cook at ABC Kitchen, working with me at Food Network, to becoming one of the Senior Food Editors at Bon Appetit Magazine. If you AT ALL enjoy food TV, this is the episode for you. I was clearly excited to see Rick because I sound like a crazy person this whole episode. Or maybe it was the extreme sugar high caused by eating an entire box of the single best cookies I have ever tasted. I even get a gift at the end! You can find Rick at @rick_andrew_Martinez. You can find me at @thechrisderosa and the show @loudandcurious. See more at loudandcurious.com!

Welcome to Bri Books! Today is April 17th, and I’m excited to be releasing this episode. Exactly two months ago today, I returned home from vacation in Bali. I’ve mentioned on the podcast, on social media and IRL that in 2017, I chose to go on 3 vacations with Travel Noire Experiences. The first was Bali in February—I recorded an episode of the podcast in Bali! I went to Cuba in March—and I’m so grateful I went. If you’re interested in hearing more about my time in Cuba, let me know on the @bribookspod Instagram and via social. But I’ve never told the real story about how I almost missed the trip in the first place. My trip to Bali and relationship with today’s guest (actor/ storyteller Cyndii Johnson) started with a missed flight. Bri Books Pod - Instagram What are you reading?? Let me know using hashtag #bribooks.    0:22 - This episode is all about “The Defining Decade: Why Your Twenties Matter--And How to Make the Most of Them Now” by Meg Jay, PhD.  Today is April 17th, and I’m excited to be recording this intro. Exactly two months ago today, I returned home from vacation in Bali, Indonesia. I’ve mentioned on the podcast, on social media and IRL that in 2017, I chose to go on 3 vacations with Travel Noire Experiences. The first was Bali in February—I recorded a couple of episodes of the podcast in Bali! I went to Cuba in March—and I’m so grateful I went. If you’re interested in hearing more about my time in Cuba, let me know on the @bribookspod on Instagram and @bribookspod on Twitter. But I’ve never told the real story about how I almost missed the trip in the first place. 1:33 - My trip to Bali and relationship with today’s guest (Cyndii Johnson) started with a missed flight. I almost didn’t even make it on vacation. Long story short, I missed my flight by 13 hours. I thought my ticket was for Wednesday midnight, but I didn’t realize it was midnight on  Tuesday, leading into Wednesday. 2:00 - So, on Wednesday I was at work,excited for midnight flight go home get bag take shower prep for my flight...and then Google sends alert that my flight will be landing in 9 hours. In a moment of complete panic and shock then calm, I gathered my things, took cab form Upper West to Brooklyn, grabbed my bag, hopped into the same cab and went to Newark. I’m all the while looking on all the apps for first thing smoking out of Newark! 3:00 -  I get off the plane full day late to vacation, took a taxi about an hour and a half outside of Denpasar to Ubud, Bali. I’m stressed, worried I’ll be the odd person out. The first face I see is that of Cyndii Johnson--she was the Experience Designer for the trip with Travel Noire. She says, “I’m so happy you’re here--you have a massage scheduled in a half hour.” I couldn't have prayed or asked for a more welcoming end what had been trying episode. And today we’re talking about being in our 20s because duh. 3:51 - This epi is a bit more  more conversational than usual. I hope you enjoy the format--if you like it,  let me know by leaving a review on iTunes. 4:04 - Cyndii is an actor and storyteller in NYC, but she’s’ from Midwest like me. One of her survival jobs when she’s not being an AMAZING nanny and working as SoulCycle is as an Experience Designer with TN Experiences,  which is how we met 4:20 - “The Defining Decade” book touched Cyndii, and how a relationship a few years ago prompted her to get passport. Since then she’s been to six countries. Then we get into how “distraction is the opiate of the masses”--so here’s what we’re doing to stay focused and develop discipline--which is a practice!. 4: 47 I love Cyndii’s commitment to telling her story while in the thick of it. 4:58 - Cyndii, we met in Feb. 2016 when I arrived late for vacation. What were you doing before we met? 5:04: I was working a restaurant ABC Kitchen. I was a back-waiter, runner, server, maître di. I was working 40 hours a week making a lot of money but not doing anything else. I usually worked the nightshift and you want to, because when you make the most money. I'd be so exhausted from the night before I wouldn’t do anything until it was time for work at 4pm, work from 4pm to whenever, have a drink and go home to sleep. 5:50 - I was grinding my gears. NOt even grinding--just grinding my gears for no reason. I got accustomed to a certain lifestyle but I lost sight of everything I came here to do. 6;13 - “These past three years in New York flew by. I’m from Ohio, so age has a different...the timeline I gave myself when I was younger, babygirl ain’t on that timeline anymore. 6:45 - Yo, our age is now acceptable childbearing age. Whoa. 7:05 - It’s like, I have so many things I’m trying to do. I nanny which is one of my jobs. And the agency told me my girl is 8 in the 2nd grade. I had no concept of what an 8 year in 2nd grade was. I was like, do they talk? 7:30 - We’re both from Midwest. I think something interesting is people in NYC and transplants, is I find that we’re just one generation away from poverty. A lot of people I know in NYC are first-generation college students. 8:00 - “If you meet me within 5 min you’re find out I’m from Cleveland. I love, love love where I’m from. I think it makes up everything about me. And just what Cleveland stands for what happened to it. How it was this big industrial city and people flocked there for jobs and the jobs went away and everyone was like what do we do? How make this work? We didn’t go to college because we went straight here to make a life for our family and we got a home and all that's been taken away. What do you do with that? What do you stand upon?” 8:43 - My dad’s a steelworker. Any day he could not have a job. Detroit and Cleveland are very similar in that way. 8:52 - Even the way I think and speak I tell people is Midwestern. They say, ‘You're nice but southerner without accent, not country…’ I think we’re all the sum of everything that’s happened to us. Not that I’d ever go back home. It takes me going away from home to love it so much. 9:17 - Even though now I have a job where I make significantly less amount of money, I’m so much more happy. And not even the fact that I’m so much more happy--I value my sanity my time, my drive for my actual career over money. 9:40 - I’d rather be uncomfortable in one sense than uncomfortable in another. But now I waste less. I figure out what I really need. Like, once you figure out what you truly need… 9:55 - It’s like, I have everything I need. We live in a world of excess. Why do you need...whatever...we have more than what we could ever want, all the time. And we’re just like, ‘buy, you need, advertisement,this is what to do.’ We’ve been fed that since we were born. People’s literal jobs are making us believe we need these things that we’re trying to sell. You can go get a college degree about how to make someone believe they need the thing you have. 10:46 - But getting down the basics: All I truly need is food shelter love and freedom, when you get down to the nitty gritty! 11:00 - Yes, I want to do all these other things and travel. And you find time and space to do that. You make it important to you. But not at the sacrifice of your needs. 11:21 - On “The Life Changing Magic of Tidying Up” - Minimalism isn’t about having only 5 shirts--it’s about having only shirts that spark joy. I’ve taken that into every aspect of my life, and I don’t do “just because” anymore.   MUSIC BREAK: Jenn Mundia 12:18 - It’s amazing all the things that had to go into effect for us to meet! We create life! 12:40 - When I got this job, I didn’t realize...I see people like flourish every week. I literally watch these life changing moments happen, and I’m able to witness it. As a storyteller, I’m like I have so much to pull from because I’ve seen so many types of people. 13:15 - And sometimes these (TN Experiences trips) are the things the only things people do for themselves. And look forward to this. Some may have it easy and taking these trips ain't nothing. But some of them this is a huge sacrifice. But they saw it was important to do. 13:30 - In this way, travel is an onward reflection of the inner transformation that’s happened. You’ve done the hard work this is the treat. 13:52 - I literally see it sometimes. Me and my friends, I’m like, one day they’re gonna ask in an interview do you know so and so...and I’m gonna be, like, “DO I KNOW THEM?! WE WERE IN BROOKLYN ON SUNDAYS RECORDING PODCASTS IN OUR LIVING ROOM. WE WERE IN THE TRENCHES TOGETHER! YES I KNOW THEM!!” 14:57 - I see it happening with my friends they’re getting show's, pilots, these huge things where everyone’s getting to know who they are. And I’m like, this is just my friend. I remember when they weren’t getting anything and they were so sad. You could’ve never told me that I’d be here. 15:29 - I tried to change my life so much to be this thing I wanted or thought I wanted. I tried to so hard. 15:40 -The relationship I was in before, they were the person who made me get a passport. My ex loved to travel, that was their thing. I ‘d never been out the country before--only family trips to Baltimore, Virginia, etc. 16:00 - I was like, “I want to travel,” they’re like, “Let’s do it,” I’m like “well”…. it's’ a farfetched thing to me. I never thought like doing it. And they were like, “I bought these tickets to Trinidad. You have to get your passport.” I went out of the country for the first time. 16:40 - And in 3 years, you’ve been to 6 countries. 16:55 - What blew my mind is Awkward Black Girl premiered on YouTube 4 years ago. I’ve spent 3 years in NYC and what have I done? 17:05 - I’m saying, your time is valuable. And once you stop messing around with that...you’re either going to stay in the same place, or not. My friend has this thing he was talking about where you could write a letter to be delivered to your future self. He wrote himself a letter for 4 months from then and he talked about all the things he was proud of himself for ding. And that kept him accountable--to know that that person in the future depended on him to do the things he needed to do. 17:50 - The other day I said I feel so young I don’t feel 26. But what does 26 feel like? I thought one day I'd wake up and belike this adult. But it’s the little things over time 18:03 - The quest for adult underwear. I was like, “I have to stop buying panties out the pack.” That’s grown shit. 18:26 - It’s like graduating from Ikea to West Elm--you value quality. You start investing yourself more because you also have less time. Time is an investment. 19:10 - In “The Defining Decade,” it’s all about how you have to choose to make a choice. And not choosing is still a choice. You choose not to choose! And people are afraid to make decisions. 19:37 - In 3 years Cyndii has been to 6 countries. In the book makes point that the 20s is a time when simple exposure can lead to dramatic transformation: “You can’t think your way through life. The only way to figure out what to do is do something.” 20:05 - There are so many things I could do that I’m good at . but at the same time I’m overwhelmed by the possibility. I’m paralyzed by the possibility of all these things. I’m like I don’t know if I want to do podcast, blog, video content. And my dad’s like,you're not gonna know until you try. So many times you make decisions based on things that haven’t even happened yet. 20:43 - Never tell yourself no! 21:05 - Cyndii  was talking to friend about budgeting, and decided that when she got her taxes back she’d pay credit card. But her friend said, “you can’t spend money you can’t have.” The Bible says “Don’t worry about tomorrow--tomorrow will worry about itself.” 22:02 - Never again will we be so quick to learn new thing. I think that’s at the root of everything we’re saying moving going...travel while you have the light. 22:15 -  We have light packages and we can do whatever we want. And I know, especially for me, that is crippling. That means I can do anything. So what do I do? So many options. 22:35 - I just went to Chicago and I packed a little small carry on. That was the first time I hadn’t over packed. I packed just enough for what I needed, and it felt so good! 23:15 - What Cyndii resonated with in “The Defining Decade” was under employment. For her fellow artists, the survival job is a necessary evil. But is Cyndii putting her time and energy into the things she came here for?   MUSIC BREAK: Jenn Mundia   24:10 - I think it’s about being more intentional with your life. It’s about being intentional with your time and knowing your time is valuable. Instead of frolicking letting the wind whatever flap you about, you’re being intentional, and honest with yourself. 23:26 - Cyndii on being intentional in relationships 25:00 - The strength of weak ties, and how associations give us access to something fresh. “People you don’t know can be the best bridge,and there’s no telling where that could lead.” 25:25 everything Cyndii got in NYC  is through someone she knew. And, in the art world where people are hiring their friends and actors they knew before, it’s like how am I supposed to break in, if everyone wants to work only with people they know? Then I realized it’s not out of a place of malice--people want to help people they know. You want to come up with your circle of people. 26:10 - I think career wise, friendships, it’s like you’re building bridges in your 20’s. The hard part for me is to maintain relationships. I’m good at sowing seeds, sending update emails, but when it comes to reaping, I let things die--fruit, ripen, and die. I think that this part of “The Defining Decade,” talking about weak ties and associates giving us access to something fresh--it’s not about it being lasting forever. It’s something fresh. Let people bring life into you! 26:48 - And don’t hang out with all the same people! It’s about showing up for your friends, too. 27:30 - But I think you also have to learn to show up for yourself. And when people don’t show up for you you’re like, “Oh it's fine,” because you’re not showing up for yourself. And then once you start showing up for yourself, you realize how important it is to show up for other people, and showing up for other people makes them realize they should show up for themselves. 28:15 - Cyndii Johnson is an ARTIST, YA’LL! From a 6th grade to 12th grade drama major to earning a degree in her craft, she’s flexing her storytelling muscles. 29:11 - “I call myself a storyteller. Whether directing, acting or writing, I’m telling stories. Storytelling I think is how we view world see world know what we know about the world because these stories are passed down. Stories are powerful. “Moonlight” changed the game. It's’ the  human experience reflected back to you as you realize you’re not alone. You can learn lesson watching things close to you and far away from you. 30:00 - Cyndii’s writing a web series and a play! 30:17 “The Defining Decade” says “Distraction is the opiate of the masses, and we think that by avoiding decision now, we keep all our options open for later. But not making a choice is a choice.” 30:33 - It’s interesting she said opiate. Isn’t heroin an opiate? It makes you drowsy, nod off, and if you stop doing it you’ll die. And I think that’s part of distraction--part of you has to die to give that up. 31:15 - What Cyndii’s nanny client is teaching her about distraction and discipline: “The little girl I’m babysitting, this like if you just DO these 3 things, you can play. If you put in 5 minutes of focus energy, it can be done!” And I’m like, that’s as simple to me! If you give yourself this amount of time focused energy instead of a second here there... if you just get it done, it can be done! 31:58 - It’s called going through it because you go through it. Not over not over, it doesn’t  go through you, you go through it! Not under, over, it doesn’t go through you, you go through it. 32:15 - How floating and teaching swimming is magical for Cyndii: “When I teach people to swim, I first teach them to float.  But you can only float if you let go. You have to trust that the water underneath you will support you and keep you buoyant. And it’s hard because water is so very powerful. You can drown in 2 tbsp. of water. But your body’s 70% of water. So it’s something you have to know deeply and let go of that can kill you. You have to believe it can support you. You have to lay on top of it. When people swim, I tell them, you work with the water...you cup and pull yourself through it. Everyone should learn how to swim.” 33:15 - “I’m not afraid of drowning because I know if anything happens, all I have to do is turn over and float.” 33:30 - Surfing in Bali felt meditative, like yoga. You’re working this living breathing thing. 33:46 - While surfing, you go under, the board you’re on could still be flipping in the air while you come up. So you have to put your hands over your head. It’s like, when you fall, the thing you fell by, even when you come out, it could still hurt you. 34:05 - Bloom where you’re planted….it’s 2017, we’re 26, live in Brooklyn, you know brionna and you both have passports and you’re living your life. And you’re creating your life. Find Cyndii on Instagram at @cyndiiluwho

Sarah shares with us her experiences as a runner in NYC including many races and places to train along with her favorite places to eat.  I chime in with my favorite restaurants and my experience running the Staten Island Half Marathon.  We also talk with Serena Marie RD about the food of the week.Here are Sarah's recommendations on running and eating in the NYCPlaces to Run in NYC:Central Park: My favorite place to run in Central Park is the Reservoir. It is a 1.5 mile loop so it is easy to keep track of your distance; there are also three other long distance routes to choose from in the park--6.1 miles, 5.2 miles, and 1.7 milesRiverside Park along West Side Highway: My favorite place to run because you have incredible views of the Hudson River as well as other NYC landmarks such as the Freedom Tower and Statue of Liberty; the running path stretches from the George Washington Bridge to Battery Park. There are several amenities along the way such as bathrooms and water fountains. Prospect Park: For those who don't live in Manhattan or want to explore another borough, Prospect Park is a wonderful place to run in Brooklyn. Brooklyn Bridge Run: Running across the Brooklyn Bridge (1.1 miles) affords beautiful views of the NYC skyline if you start in Brooklyn and run to Manhattan. If you decide to start in Manhattan and run across the bridge to Brooklyn, you can stop at Grimaldi's Pizzeria for a slice of pizza or the Brooklyn Ice Cream Factory for a scoop of delicious ice cream. Watch out for the cyclists on the bridge! Races Discussed on the Show:TCS New York City Marathon: http://www.tcsnycmarathon.org/   The marathon will be on November 2, 2014.Philadelphia Marathon: http://philadelphiamarathon.com/NYC Half Marathon: http://www.nyrr.org/races-and-events/2014/nyc-half5th Avenue Mile: http://www.nyrr.org/races-and-events/2014/nyrr-fifth-avenue-mileStaten Island Half Marathon: http://www.nyrr.org/races-and-events/2014/staten-island-halfNYC Runs: sponsor several runs in the New York Metropolitan Area (including Roosevelt Island) http://nycruns.com/  NYC Restaurants:Pure Food and Wine: all raw and vegan; http://oneluckyduck.com/pages/pure-food-and-winePeacefood Cafe: vegan; http://www.peacefoodcafe.com/Grammercy Tavern: http://www.gramercytavern.com/ABC Kitchen: http://www.abchome.com/eat/abc-kitchen/Sushi Nakazawa: http://www.sushinakazawa.com/ Restaurants I recommend:Blue Ribbon Sushi http://www.blueribbonrestaurants.com/rests_sushi_man_main.htmKefi (Greek) http://kefirestaurant.comPure Thai Chop House http://www.purethaishophouse.comPatsy's http://www.patsyspizzeria.usPick a Bagel http://pickabagel3rdave.com/food-delivery-TW/pick-a-bagel-3rd-ave-new-york-city.3297.r?QueryStringValue=6LV3pEuqQxAV/xLavJstYQ==Poke Sushi http://pokesushinyc.com(Looks like Topaz Thai is no longer open in NYC.) Fun Things To Do in NYC from Sarah:Chelsea Market: Grab some food at one of the many restaurants located inside Chelsea Market (Beyond Sushi and One Lucky Duck are personal favorites) and take your food to The High Line for a picnic. The High Line is a public park built on a rail line elevated above the streets. http://www.chelseamarket.com/; http://www.thehighline.org/Brooklyn Bridge Walk: I personally like to start in Brooklyn and walk to Manhattan--beautiful views of the NYC skyline. South Street Seaport is nearby when you finish the walk and can be a nice place to grab lunch or a boat ride. If you start in Manhattan and walk to Brooklyn, make sure to check out the Brooklyn Bridge Park when you come off the bridge (http://www.brooklynbridgepark.org/)Cloisters: Such an idyllic spot in Manhattan (http://www.metmuseum.org/visit/visit-the-cloisters). Located in Fort Tryon Park in northern Manhattan, the Cloisters offers magnificent gardens, works of art, and concerts.9/11 Memorial: Beautiful and moving. Also, make sure to check out the newly opened museum (http://www.911memorial.org/museum). Kari's Must Have Book for Sightseeing with Kids in NYC:City Walks with Kids: New York: 50 Adventures on FootGet in Touch with Sarahhttps://www.facebook.com/sarah.boschung?fref=ts

Dorothy Cann Hamilton continues her Chef’s Story series with award winning chef Dan Kluger of the celebrated ABC Kitchen on the Upper East Side of New York City. Dan explains how he went from growing up on NYC pizza and Chinese food to becoming a high end chef. Hear his experiences working for Danny Meyer and Jean Georges and hear what the audition process to get into Tabla was like. Find out how he handles collaborations in the kitchen and why nothing is more rewarding than putting out an excellent dish in the middle of a busy night at a restaurant. From textures to ingredients learn all about what makes Dan’s cooking so sought after and ABC Kitchen so well respected. This program was sponsored by Whole Foods Market. “Being a chef is much more than producing the food, its the full picture of helping with the whole experience – how the food is delivered, what goes on in the front of the house, etc.” –chef Dan Kluger on Chef’s Story