Podcast appearances and mentions of alana chernila

Today we celebrate the botanist who discovered the function of leaves. We'll also learn about a visionary German naturalist and polymath who recognized the power and complexity of nature as he explored Central and South America. We hear an excerpt about the power of gardening to turn a gardener into a philosopher. We Grow That Garden Library™ with a book about the best way - the very best way - to cook vegetables from the garden. This is a cookbook that teaches how to make individual vegetables shine - and it’s a cookbook every vegetable gardener should have in their kitchen. And then we’ll wrap things up with a fun little story about the winning entry at the 1917 Raisin Day Parade. Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy. The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf. Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org Curated News A farmer to chef reveals his deep vegetable knowledge | Agrinews | Mark Kennedy Facebook Group If you'd like to check out my curated news articles and original blog posts for yourself, you're in luck. I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there’s no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community, where you’d search for a friend... and request to join. I'd love to meet you in the group. Important Events May 6, 1742 Today is the birthday of Jean Senebier, a Swiss pastor and botanist. Where would we be without Senebier? Still breathing... but lacking the knowledge that carbon dioxide is consumed by plants and, in turn, that plants produce oxygen as part of the process of photosynthesis. In a nutshell, Senebier’s work is crucial because he had learned the function of leaves: capturing carbon for food. Before Senebier, the purpose of leaves and what they did for plants and people was unknown. It was Jean Senebier who said, "Observation and experiment are two sisters who help each other." May 6, 1859 Today is the anniversary of the death of the naturalist and botanist Alexander Von Humboldt. He was 89 years old. When it came to his expeditions, Alexander didn't travel alone. In 1799, Alexander was accompanied by the French botanist Aimé Bonplant. In 1806, Friedrich Georg Weitsch painted his portrait; two years after he returned from his five-year research trip through Central and South America. Friedrich painted a romantic, idealized vista of Ecuador as the setting for Alexander's painting. Alexander had climbed the Chimborazo Mountain in Ecuador, believed at the time to be the highest mountain in the world, so perhaps Friedrich imaged Alexander viewing the landscape from Chimborazo. Surrounded by a jungle paradise, a large palm shades Alexander's resting spot. In the painting, a very handsome Alexander is seated on a large boulder; his top hat is resting upside down on the boulder behind him. Friedrich shows the 37-year-old Alexander wearing a puffy shirt that would make Seinfeld jealous, a pinkish-orange vest, and tan breeches. In Alexander’s lap, he holds open the large leather-bound Flora he is working on, and in his right hand, he has a specimen of "Rhexia speciosa" (aka Meriania speciosa). A large barometer leans against the boulder in the lower-left corner of the painting. It symbolized Alexander’s principle of measuring environmental data while collecting and describing plants. King Ferdinand was so pleased with the portrait that he hung it in the Berlin Palace. that he ordered two more paintings to be made featuring Alexander's time in the Americas. Alexander was a polymath; he made contributions across many of the sciences. He made a safety lamp for miners. He discovered the Peru Current (aka the Humboldt Current. He believed South America and Africa had been joined together geographically at one time. He named the "torrid zone,"; the area of the earth near the equator. Apropos the area he was exploring, torrid means hot, blistering, scorching. He went to Russia, and it was there that he predicted the location of the first Russian diamond deposits. Alexander was also a pragmatist. It was the Great Alexandre Von Humboldt who said: "Spend for your table less than you can afford, for your house rent just what you can afford, and for your dress more than you can afford." Alexander developed his own theory for the web of life. Humboldt wrote: "The aims I strive for are an understanding of nature as a whole, proof of the working together of all the species of nature."  In 1803, in Mexico, he wrote, "Everything is Interaction.” Unearthed Words “Lilacs on a bush are better than orchids. And dandelions and devil grass are better! Why? Because they bend you over and turn you away from all the people in the town for a little while and sweat you and get you down where you remember you got a nose again. And when you’re all to yourself that way, you’re really proud of yourself for a little while; you get to thinking things through, alone. Gardening is the handiest excuse for being a philosopher. Nobody guesses, nobody accuses, nobody knows, but there you are, Plato in the peonies, Socrates force-growing his own hemlock. A man toting a sack of blood manure across his lawn is kin to Atlas letting the world spin easy on his shoulder.” ― Ray Bradbury, American author and screenwriter, Dandelion Wine Grow That Garden Library Eating from the Ground Up by Alana Chernila This book came out in 2018, and the subtitle is Recipes for Simple, Perfect Vegetables: A Cookbook. In this book, Alana says, “Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out.” Alana divides her cookbook into these key sections: Barely Recipes (Recipes that let the vegetables shine), A Pot of Soup, Too Hot To Cook, Warmth, and Comfort, and Celebrations and Other Excuses to Eat With Your Hands. Alana’s cookbook was inspired by the question, “But what’s the best way to eat a radish?” Alana was at a booth at the farmer’s market. “One side of the table held a tower of radish bunches, and the other, a basket of bagged baby arugula. When my first customer held a bunch of radishes and asked me for direction, I did my best to answer. “Throw them into a salad? Slice them up and dip them in hummus?” Not enamored with her lackluster response, Alana went home and experimented. “Next Saturday, when someone asked me my favorite way to eat a radish, I was ready. “Make radish butter! Chop them up fine and fold them into soft butter with some crunch salt, parsley, and a little lemon juice.” I think the whole town at radish butter that week. Each week that first summer, I’d take vegetables home from one mark to prepare for the next, studying up for the following week’s questions. The result was this cookbook. Isn’t that fantastic?! This book is 272 pages of vegetable mastery in the kitchen. You can get a copy of Eating from the Ground Up by Alana Chernila  and support the show using the Amazon Link in today's Show Notes for around $5 Today’s Botanic Spark Reviving the little botanic spark in your heart May 6, 1917 On this day, The Fresno Morning Republican shared a full-page story about the raisin industry. The Raisin Day parade had been held the previous week. The winning entry was a series of five floats that told the story 40-year-old raisin industry. Here’s an excerpt: The first float showed the pioneer and his family after their Journey from the east to the fertile valley of the San Joaquin. The pioneer's vision was portrayed by a float in advance. Then came the realization of his vision with the little home and the raisin grapevines. But there was no organization, no cooperative marketing, and each grower sold his crop to the packer or marketed his crop. Disaster came, and the third float denoted poverty. The vineyard was mortgaged and sold by the sheriff. The fourth float portrayed prosperity. The businessman, grower, and laborer were linked together for better conditions.  The fifth float denoted the result of the cooperation and wealth to the vineyardist. The original Sun-Maid [Raisin Girl] Miss Lorraine Collett was on this float. Thanks for listening to The Daily Gardener. And remember: "For a happy, healthy life, garden every day."

Before you listen to this podcast, please know I have a confession. I have long been a fan of Eating from the Ground Up (http://Eatingfromthegroundup.com), the no-nonsense love-your-garden blog by Alana Chernilla. I was happy to host her in my kitchen (back when you could do that sort of thing). Her first book, The Homemade Pantry, was an instant classic. I admit, I’ve made about half the recipes; my husband, Mike, loves the from-scratch pop tarts. Since then, she has followed with two more books, The Homemade Kitchen and Eating from the Ground Up. (All Clarkson Potter) We covered a lot of ground (pun intended), including an inspirational chat about why home cooks should be kind to themselves. She also shared some great tips for using up kitchen scraps you might otherwise throw away. In these days when so many people are cooking – and perhaps tired of it – I found her message particularly encouraging. As always, I made a recipe from one of her books to snack on while we chatted. I have made many recipes from her books, so choosing one was a challenge. Yet another batch of homemade pop tarts? Or the from-scratch goldfish crackers that I have made at 1 a.m. while on a writing binge? The easy yet addictive roasted potato salad? I the end, I chose dill popovers from The Homemade Kitchen. My choice, in part, stems from my ongoing adoration for the late satirist Dorothy Parker. Popovers were a fixture of the famed boozy lunches at New York’s Algonquin Hotel. (Read more about that here (https://kathleenflinn.com/recipe-popovers/).) Get the recipe from this show, dill popovers, at kathleenflinn.com (https://kathleenflinn.com/podcast/season-2-ep-1-alana-chernilla/) Special Guest: Alana Chernila.

JANET REICH ELSBACH lives in a rural community in Western Massachusetts. She teaches writing to high school students and to adults with developmental disabilities and, for over ten years, was a counselor to new and growing families. She writes about how all the numerous things going on in the average life collide with making dinner on her blog A Raisin & a Porpoise. Janet is a graduate of Stanford University with a degree in Anthropology and a focus on writing and holds a Masters in Education from New York University. She has chased strange ingredients, healing nutrition, and good food all her life and is a regular contributor to the Berkshire Festival of Women Writers. Her writing has appeared on Food52, Modern Loss, Manifest Station, Role/Reboot, and Verily Magazine. Get the Book Extra Helping: https://www.amazon.com/Extra-Helping-Connecting-Building-Community/dp/161180602X/ref=sr_1_1?keywords=extra+helping&qid=1580484617&sr=8-1 Reviews about the Book “Extra Helping is a generous, nourishing, and luminous work.  More than a cookbook, it’s a reminder of the role food can play in connecting and healing us—especially  during difficult days. It is a timely and hopeful work, crafted with boundless heart and love.”—Dave Isay, founder of StoryCorps “Extra Helping is the definitive guide for those of us who express love through the gift of food. Liberally dredged in Janet’s warm, witty prose, you’ll want to devour both the writing and recipes like buckwheat-studded chocolate bark, richly spiced tofu chorizo, and chocolate pudding so silky it will make you weep with joy. These dishes travel easily to loved ones in need of TLC, but also risk becoming part of your everyday repertoire.”—Alanna Taylor-Tobin, author of Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours   “Whether life is in joyful disarray or has been upended by sorrow, Extra Helping is the cookbook you need. A master class in the art of nurture, the gift of this volume is that simply leafing through its pages leaves the reader feeling soothed, calmed, and ready to offer support to friends, family, and community. If food is your preferred expression of love, you will feel instantly at home within these pages.”—Marisa McClellan, author of Naturally Sweet Food in Jars   “Finally, a book that gives us the courage to make a difference and the tools to get there. Now we can help our friends through the roughest year or even the roughest Thursday, whether it’s with congee, carnitas, ginger custard, or the greatest chocolate pudding I’ve ever tasted. Extra Helping will make you a better cook, a better friend, and a better human.”—Alana Chernila, author of Eating from the Ground Up   “There’s a ton of wisdom in this book. Truthfully, it’s not so much a cookbook as it is a manual about how to nurture with recipes as the supporting actors. But those recipes happen to be quite alluring. I’ve been immersed in recipes for forty years, and this lineup really offers a new slant. It made me want to go straight to the kitchen and start cooking.”—Sara Moulton, host of Sara’s Weeknight Meals and author of Sara Moulton’s Home Cooking 101   “Just reading Extra Helping is healing, as it gently talks you through the sort of sustenance that will get you through a tough spell, as well as provide you with enough support to help someone you care about in a meaningful way. Everything is restoratively delicious—the broths and soups are effortless and the hot drinks feel imperative. And in case you’re wondering, the cookies, meatballs, tiny pancakes, and teeny cakes all feel like exactly what I want to eat to feel well and good and happy, always.”—Maggie Battista, author of Food Gift Love "A small, quirky, and insanely kind collection, Elsbach's first cookbook combines elements of Mollie Katzen’s The Moosewood Cookbook and Mark Bittman’s How to Cook Everything oeuvres. With a unique tone and caring approach, Elsbach identifies eight different lifecycle occasions, from births to passings, that demand lovingly delivered food. Her audience is everyone who wants to help their friends and loved ones during such times, and she provides 70–plus recipes for doing just that."—Booklist, starred review  ======================  Request to Join the FREE Meredith Atwood Community & Coaching https://meredith-atwood-coaching.mn.co/ ======================  Buy Meredith’s Books: The Year of No Nonsense https://amzn.to/3su5qWp Triathlon for the Every Woman: https://amzn.to/3nOkjiH =======================   Follow Meredith Atwood & The Podcast on Social: Web: http://www.swimbikemom.com Instagram: http://instagram.com/swimbikemom   =======================  Want to Connect?  Email: same24hourspodcast@gmail.com =======================  Credits: Host & Production: Meredith Atwood Copyright 2017-2020, 2021 All Rights Reserved, Meredith Atwood, LLC

Alana Chernila shares ideas and inspiration from her book The Homemade Kitchen.

LH 154: Big flavor in a waste free kitchen You asked for it, so host Theresa Loe brought back author Alana Chernila for another episode! This time, they chat about getting the very best flavors from our produce and how to use left over scraps so that nothing from our garden goes to waste! They also talk about caring for our wooden kitchen tools and Alana shares a recipe for making a special cream (wood butter) that will help our wooden spoons last for a lifetime.   You will learn: How to get the last bit of flavor from our produce The trick to making the very best soup stock Why strawberry hulls can be used in beverages How to reduce waste in the kitchen What is spoon butter Why caring for our kitchen tools can make all the difference What are the life lessons we can learn from cooking real food Tips for slowing down to savor the day And more… As always, you can learn more, get ALL the links mentioned, and download a print out of the Wood Butter recipe at: www.LivingHomegrown.com and also get a full transcript of the episode.  This episode was brought to you by Theresa's membership: The Living Homegrown Institute where you get access to a whole library of classes that help you live farm fresh without the farm. To learn more go to www.LivingHomegrown.com/PATH

LH 150: Getting The Best Flavor From Your Fresh Produce Whether you're harvesting from an epic kitchen garden or supporting your local farmers' market, you want that fresh produce to SHINE when it hits the dinner table. That's not always how it happens though, is it? Fresh vegetables can be tricky to properly cook. A less than stellar experience with a veggie can turn us and our family off of it completely. Which is why host Theresa Loe brought on Alana Chernila to tell us about her latest cookbook that's all about how to prepare simple, perfect vegetables every time. It doesn't get much more "farm fresh" than that! Plus, Alana shares a super simple (yet delicious) recipe with us. You can get a PDF print out of the recipe in the show notes. (see below) You will learn: What 4 types of ingredients to boost flavor What is the most underappreciated veggie and why The best way to prepare cauliflower everyone will LOVE Why being courageous with ingredients can transform us as a cook How one bad experience can ruin a veggie Why roasting makes so many veggies taste magical How to make a Fresh Corn & Stone Fruit side dish And SO MUCH more... As always, you can get more links, free resources and even a PDF recipe at www.LivingHomegrown.com/150 as well as a full transcript of the show. This episode was brought to you by the Living Homegrown Institute, Theresa's monthly membership where you can learn how to live farm fresh without a farm. Go to www.LivingHomegrown.com/PATH for more info.

The vegetable garden is starting to provide in earnest. But before we all dish out the same old side of steamed broccoli or green beans or kale every night from here to the first freeze, it’s time to get some... Read More ›

Host Cathy Erway is joined in the studio by Alana Chernila, author of the new book Eating from the Ground Up: Recipes for Simple, Perfect Vegetables. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to get the most out of your vegetables, just in time for farmers market season. Eat Your Words is powered by Simplecast

Hosted by David and Nycci Nellis.This is Foodie and the Beast's DOUBLE ANNIVERSARY SHOW: 7 years on the air and 19 years of marriage - wooo-hoooo!Joining us are:Fresh Farm Markets' executive director Mike Koch, in talking about new programs for customers at their 13 farmers markets in DC schools for DC residents who have no real access to fresh produce. That and more, including the upcoming Farmland Feast!Cookbook author Alana Chernila, is in. Her new book, The Homemade Kitchen, offers 150 recipes and plain old good advice about how to turn home cooking into a stress-free and rewarding adventure both for the cook and his or her family and guests.Tony and Joe's in Georgetown is "home base" for a couple of great fundraisers in October: On the 14th, it's Girls and Pearls, an oyster lover's benefit for the Nina Hyde Breast Cancer Center at Georgetown University Hospital and on the October 24th, it's the annual Shuck It! oyster fest celebrating oystermen's efforts and contributions toward getting and keeping the Chesapeake clean by growing more oysters. Profish's awesome sustainability program director John Rorapaugh is in to talk about the events, along with cancer researcher, Dr. Ayesha Shajahan-Haq. Hola, amigos - October 4th is National Taco Day, so we brought in celebrated Cuban chef (Cuban? Tacos? Go with it!) Alex Garcia of AG Kitchen NY fame, and and now of AG Kitchen in Silver Spring is in for talk and tastes of all kinds of tacos and other delicious dishes.Cocina Mexicana (MXDC) by CHEF Todd English offers Mexican cuisine with a modern touch. Andrew Molen works for Todd English and he is a consultant for MXDC. Jesus Boada is MXDC'S bar supervisor. Together they're in with sips and conversation about MXDC's great cocktail offering, including lots mescal and tequila-based drinks.

Hosted by David and Nycci Nellis.This is Foodie and the Beast's DOUBLE ANNIVERSARY SHOW: 7 years on the air and 19 years of marriage - wooo-hoooo!Joining us are:Fresh Farm Markets' executive director Mike Koch, in talking about new programs for customers at their 13 farmers markets in DC schools for DC residents who have no real access to fresh produce. That and more, including the upcoming Farmland Feast!Cookbook author Alana Chernila, is in. Her new book, The Homemade Kitchen, offers 150 recipes and plain old good advice about how to turn home cooking into a stress-free and rewarding adventure both for the cook and his or her family and guests.Tony and Joe's in Georgetown is "home base" for a couple of great fundraisers in October: On the 14th, it's Girls and Pearls, an oyster lover's benefit for the Nina Hyde Breast Cancer Center at Georgetown University Hospital and on the October 24th, it's the annual Shuck It! oyster fest celebrating oystermen's efforts and contributions toward getting and keeping the Chesapeake clean by growing more oysters. Profish's awesome sustainability program director John Rorapaugh is in to talk about the events, along with cancer researcher, Dr. Ayesha Shajahan-Haq. Hola, amigos - October 4th is National Taco Day, so we brought in celebrated Cuban chef (Cuban? Tacos? Go with it!) Alex Garcia of AG Kitchen NY fame, and and now of AG Kitchen in Silver Spring is in for talk and tastes of all kinds of tacos and other delicious dishes.Cocina Mexicana (MXDC) by CHEF Todd English offers Mexican cuisine with a modern touch. Andrew Molen works for Todd English and he is a consultant for MXDC. Jesus Boada is MXDC'S bar supervisor. Together they're in with sips and conversation about MXDC's great cocktail offering, including lots mescal and tequila-based drinks.

Alana Chernila is mostly a cookbook author, but also a dinner wrangler, mother to two girls, wife to an artistic preschool teacher, farmers’ market worker, a writer, a teacher of all things yogurt, and an undercover Berkshires ambassador. Agraduate of St. John’s College in Santa Fe, which means she knows a little ancient Greek and Quantum Theory, but also that she craves green chile nearly every day of the year. Author of two books: The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making, and The Homemade Kitchen: Recipes for Cooking With Pleasure. She has written for Martha Stewart Living magazine, Taproot, Food52.com, and many other online and print periodicals.  http://eatingfromthegroundup.com

Food writer Alana Chernila (EatingFromtheGroundup.com) shares her kitchen wisdom for cooking with pleasure, being smarter about using scraps and deciphering product labels from her new book, The Homemade Kitchen. Pediatrician Dr. Claire Bush (Columbia Univ. Medical Center) discusses how to avoid head lice, which affects 6 million-12 million schoolchildren under age 11, taking precautions to avoid other commonly transmittable viruses passed from child to parent, and why vaccinations matter.This show is broadcast live on W4WN Radio – The Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Practical guiding principles point to cooking and eating habits that make sense for families. Alana Chernila has been piecing together a philosophy about food at least as early as becoming a mom. Her first contacts with preparing meals, often with vegetables she helped raise, goes back to her own childhood. Through writing about her journey in the culinary realm, Alana has crystallized her experiences interacting with ingredients into some common sense grains of kitchen wisdom. With “The Homemade Kitchen: Recipes for Cooking with Pleasure,” (Clarkson Potter, 2015) these precepts are offered to help the entire process of food preparation and enjoying simpler and, well, more pleasurable.… The post Plenty #2 — Berkshires Author Alana Chernila Launches “The Homemade Kitchen” appeared first on The Greylock Glass.

Practical guiding principles point to cooking and eating habits that make sense for families. Alana Chernila has been piecing together a philosophy about food at least as early as becoming a mom. Her first contacts with preparing meals, often with vegetables she helped raise, goes back to her own childhood. Through writing about her journey in the culinary realm, Alana has crystallized her experiences interacting with ingredients into some common sense grains of kitchen wisdom. With “The Homemade Kitchen: Recipes for Cooking with Pleasure,” (Clarkson Potter, 2015) these precepts are offered to help the entire process of food preparation and enjoying simpler and, well, more pleasurable.… The post Plenty #2 — Berkshires Author Alana Chernila Launches “The Homemade Kitchen” appeared first on The Greylock Glass.

Our guest today is Alana Chernila, the author of The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making, and The Homemade Kitchen: Recipes for Cooking with Pleasure. Read the full transcript here: http://bit.ly/1TS9VWK