Podcast appearances and mentions of Alice Waters

Famed architect and designer David Rockwell shares the best, worst and most hidden aspects of restaurant design. He recalls his favorite projects, from Sushi Zen to Union Square Cafe, and the tiny details you should pay attention to the next time you go out to eat. Plus, Nathalie Cooke takes us on a quirky journey through the history of menus; Adam Gopnik pays tribute to the legendary achievements of Alice Waters; and we prepare a no-cook Tiramisu.Get the recipe for Tiramisu here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

For nearly a decade, the LA Chef Conference has been the gathering of Los Angeles chefs and industry professionals. After a one-year hiatus, the conference returns this October 6 in its new home at Redbird and Vibiana in Downtown LA. On this episode, conference founder Brad Metzger and host chef Neal Fraser join Andrew to discuss some featured topics, speakers, and chefs who will be cooking for the conference's always-impressive lunch, including (in alphabetical order) Gilberto Cetina, David Gelb, Rashida Holmes, Jordan Kahn, Evan Kleiman, Michael Mina, Charles Namba, Laurie Ochoa, Nancy Silverton, Michael Voltaggio, Alice Waters, and others. (Andrew will be moderating a panel on Ten Years of Chef's Table, celebrating the acclaimed Netflix series.)Be sure to check out the details at the LA Chef Conference site, and sign up there for email updates regarding tickets (including discounted tickets for restaurant professionals) and updates to the line up.Following the brief conversation about this year's conference, we share some excerpts from previous conference interviews that give a sense of what makes this homegrown event, and the city it celebrates, so special.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Alice Waters never cared about making money. After more than 50 years in business, she still doesn't. She opened her restaurant, Chez Panisse, with money that friends and family lent her. They had no expectations of ever seeing it again. It's no surprise, given she's sparked a slow food revolution where consuming food slowly and resisting the industrial food system is the name of the game. Some call her the “mother of the farm-to-table movement”. Alice says: it's just the way things ought to be.  In this episode of 9 to 5ish, Alice shares:  The visit to a certain European country that changed the trajectory of her life  How disrupting the traditional hierarchy of kitchens kept Chez Panisse alive Why she doesn't care about money – and when she maybe should've  The last thing her mom said to her, and how having supportive parents shaped her career Learn more about your ad choices. Visit megaphone.fm/adchoices

Food Tank, in partnership with the Sprouts Healthy Communities Foundation, recently hosted a special series on “Food is Medicine and Eating for Health.” This webinar features conversations from Part 1 of the event as panelists come together to discuss what it means to implement holistic approaches to improving access to healthy, nourishing foods; the empowerment of youth; and how we ensure that the opportunities presented by Food is Medicine aren't wasted. Speakers include Erika Allen, Urban Growers Collective; Dr. Kofi Essel, Elevance Health; Rachel Fisher, U.S. Department of Health and Human Services; Kathleen Merrigan, Swette Center for Sustainable Food Systems at Arizona State University; A-dae Romero-Briones, First Nations Development Institute; Alice Waters, American chef, restaurateur, and author; and Lyndsey Waugh, Sprouts Healthy Communities Foundation. Plus, hear about the staffing cuts expected at the world's largest humanitarian organization, the push for countries to release their updated climate action plans, and the new legislation that could make it harder to win a legal case against the agrochemical company Bayer.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

We're kicking off our 5th Season and the beloved Netflix doc series “Chef's Table” is celebrating its 10th anniversary with the new release of “Chef's Table: Legends,” a special four-part series spotlighting the achievements and life lessons of four extraordinary pioneers of the kitchen who have changed the food world and culture writ large.   Joining Ken on the pod for the kickoff of Top Docs Season 5, “Chef's Table” creator, EP and director David Gelb (“Jiro Dreams of Sushi”) and cinematographer/DP Adam Bricker (“Hacks”) describe what drew them to visionaries Jamie Oliver, José Andres, Thomas Keller and Alice Waters, and how they got these much-celebrated icons to open up about their lives and careers. In addition, David and Adam engage in a bit of introspection themselves as they reflect on the incredible cinematic edible journey that “Chef's Table” has taken over the course of the last decade. Keep the courses coming.   Hidden Gems: David: The Fog of War, Baraka Adam: Parts Unknown – Singapore (Season 10, Episode 1)   Follow: @thisisdavidgelb on Instagram and X @realadambricker on Instagram and X @topdocspod on Instagram and X    The Presenting Sponsor of "Top Docs" is Netflix.

The Food Court with Jamie Oliver Now Streaming: Chef's Table: Legends on Netflix! This week on The Food Court, Roland and co-host Paul welcome the legendary Jamie Oliver — chef, bestselling author, and global food activist — fresh off his feature on Netflix's Chef's Table: Legends! We dive into his journey from The Naked Chef to launching the Ministry of Food school programs, his passion for teaching the world to cook simply, and how it feels being honored alongside icons like Thomas Keller, José Andrés, and Alice Waters.Jamie opens up about the chefs who inspired him, his new book Simply Jamie, and gives us a sneak peek at his upcoming Easy Air Fryer cookbook (dropping May 13, 2025 — pre-order now on Amazon!). Plus, we take a fun detour with Paul, who shares his must-do London pub crawl inspired by Oliver Reed and a legendary Wimbledon tradition.  Listen now on Spotify, Apple Podcasts, or wherever you pod — and catch the full experience on YouTube. This one's warm, wild, and full of flavor.

This week we're playing an episode from one of our favorite shows, Wiser Than Me, hosted by Julia Louis-Dreyfus. Each week, she has funny, touching, personal conversations with iconic older women who are brimming with the kind of unapologetic attitude and wisdom that only comes with age. On today’s episode of Wiser Than Me, Julia welcomes legendary chef, author, and farm-to-table pioneer Alice Waters. They discuss Alice’s incredible career at her groundbreaking restaurant Chez Panisse and turning 80. Together, they explore the philosophy of age, food, and beauty. Julia also asks Alice about the meaning she finds in moments of pause, and later talks with her 90-year-old mom, Judith, about the victory garden she grew up with during World War II.See omnystudio.com/listener for privacy information.

In this special episode, we're joined by the legendary Alice Waters—chef, activist, founder of Chez Panisse, and the visionary behind the Edible Schoolyard Project. Alice is one of four culinary icons featured in the upcoming “Chef's Table: Legends” documentary on Netflix, dropping on April 28th to celebrate the 10th anniversary of the series.Alice joins host Kerry Diamond from her home in Berkeley and shares her passionate advocacy for free, healthy school lunches for all children—and why she believes this is the key to transforming our food system. We also dive into her Netflix episode, reconciliation with fellow food pioneer Jeremiah Tower after three decades of silence, and her new life as a grandmother.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions and show transcripts. More on Alice: Instagram, The Edible Schoolyard Project, Chez PanisseMore on Kerry: Instagram

On this week's Louisiana Eats, we're traveling down south to Argentina! In November 2023, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We begin with a tour of the city's San Telmo neighborhood with American expat and food writer Allie Lazar. She takes us for empanadas served up by Don Beto at El Gauchito and to the famous San Telmo market. Then, we meet celebrity chef Narda Lepes. If you can imagine a food activist in the style of Chez Panisse's Alice Waters, combined with the hungry wanderlust of Anthony Bourdain – there you have Narda Lepes! Indisputably one of the top female chefs in Latin America, she is well known for her cookbooks; award-winning, long-running food and travel TV series; and flagship restaurant, Narda Comedor. And we sit down at the Bosch Palace with then United States Ambassador to Argentina Marc Stanley for a Texan's point of view on the food and life in Argentina. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's Louisiana Eats, we're traveling down south to Argentina! In November 2023, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We begin with a tour of the city's San Telmo neighborhood with American expat and food writer Allie Lazar. She takes us for empanadas served up by Don Beto at El Gauchito and to the famous San Telmo market. Then, we meet celebrity chef Narda Lepes. If you can imagine a food activist in the style of Chez Panisse's Alice Waters, combined with the hungry wanderlust of Anthony Bourdain – there you have Narda Lepes! Indisputably one of the top female chefs in Latin America, she is well known for her cookbooks; award-winning, long-running food and travel TV series; and flagship restaurant, Narda Comedor. And we sit down at the Bosch Palace with then United States Ambassador to Argentina Marc Stanley for a Texan's point of view on the food and life in Argentina. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In this episode, Chef Stu welcomes the witty Annabelle Fenwick Elliot, a journalist known for her sharp takes on celebrity culture, particularly surrounding Meghan Markle. The duo dives deep into the latest happenings in the world of Meghan, sharing their humorous critiques and personal insights. Annabelle reveals her unexpected rise to TikTok fame through her reviews of Meghan's show, while Chef Stu shares his own experiences in the culinary world. They also tackle various topics, including the bizarre behavior of a creepy dog park regular, their thoughts on Elon Musk, and the cringe-worthy moments from Meghan's latest episode featuring renowned chef Alice Waters. From discussing the absurdity of the Fyre Fest sequel to the narcissism epidemic in Hollywood, this episode is packed with laughter, relatable stories, and a healthy dose of skepticism about celebrity antics. You won't want to miss this engaging conversation! Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we're joined by arguably the most iconic female chef in the country in the legendary Sally Clarke, who's been the owner and chef patron at Clarke's in Kensington for over 41 years. Sally ironically failed her O level in cookery and yet has gone on to become one of the most successful chef and restaurant owners in the country. Clarke's is a London institution and the restaurant is the favourite of everyone from Mick Jagger to Bono - David Hockney to Paul Smith and all in between. In only her 2nd ever audio interview, Sally reveals how she fell in love with food through the books of Elizabeth David and her travels across France as a child. However it was when she headed to study at Le Cordon Bleu in Paris in the early 70s when she knew that this was going to be her life. Having worked at 3 of the most famous restaurants in the City she came back to London to work alongside Pru Leith at her cookery school, but within a year found herself moving to live in California to work at some of the greatest new age restaurants. It was here she met and fell in love with Alice Waters and Chez Panisse, and was inspired 5 years later in 1983 to return to London and set up Clarke's following in the same farm to table ethos and daily changing set menu as her culinary hero and friend. However, setting up a restaurant as a female head chef and owner wasn't easy in the early 1980s and we hear about; the disastrous problems she encountered, and rude sexist male customers and suppliers she had to deal with. We also hear about her friendship with Lucian Freud who used to eat breakfast and lunch at the restaurant everyday and how she had the privilege of being the last person ever to sit for him. Also, alongside the restaurant Sally runs an incredibly successful commercial bakery that sells over 90,000 handmade Mince Pies each year and beat all her Parisian competition to provide the pastries for the Eurostar. Sally very kindly also shares her secrets to success including; how to create the ultimate menu, the 'Art Of The Table, how to treat your customers and why she never ever gives her customers the bill. ------------------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Alice Waters thinks David Mas Masumoto's peaches could change the world. Today, Masumoto shares his search for the perfect peach and the shocking family secret that changed the history of his farm. Plus, we chat with Nichole Accettola about Scandinavian baking, from cinnamon knots to rye bread, and we learn the language of strawberries. (Originally aired February 1, 2024.)Listen to Milk Street Radio on: Apple Podcasts | Spotify

Elle Russ is honored to have Kristine Carlson back on the show - a New York Times bestselling author and renowned speaker recognized worldwide for the global success of the Don't Sweat the Small Stuff book series she co-authored with her late husband Dr. Richard Carlson. In this episode, we discuss her new book: Don't Sweat the Small Stuff Every Day – 365 Simple Ways to Live a Life You Love With over 30 million books in print, Carlson has emerged as a leading mindfulness expert and transformational guide who has been featured on national radio and television broadcasts, including The Today Show, The View, and The Oprah Winfrey Show. In 2010, she was awarded the Kennedy Laureate Award by John F. Kennedy University alongside the iconic chef Alice Waters and CNN's Dr. Sanjay Gupta.  In addition to her books Don't Sweat the Small Stuff for Women, Don't Sweat the Small Stuff in Love, and Don't Sweat the Small Stuff for Moms, Carlson's other titles include An Hour to Live, An Hour to Love (a tribute to her husband), and her seminal self-help book for leading readers out of the pain of loss and into a new future — From Heartbreak to Wholeness: The Hero's Journey to Joy. Through her beloved women's retreats, including her signature What Now? program, Carlson serves as a guide for women navigating transition and change of all kinds — showing them how to live their most vibrant, joyous, and fulfilling life in their next chapter. Through her popular podcast Don't Sweat the Small Stuff, Live the Big Stuff, Carlson's depth, realness, and ever-present humor shine through each memorable episode. Her popular video-based, Don't Sweat the Small Stuff Happiness Training Courses (on Dontsweat.com) teach people how to find inspiration and direction right in the midst of life's uncertainties — helping individuals around the world to move from overwhelming anxiety to an abiding optimism and trust in life. These courses feature exclusive video footage of her late husband, Dr. Richard Carlson.    Find the new book:  Don't Sweat the Small Stuff Every Day – 365 Simple Ways to Live a Life You Love at dontsweateveryday.com or on Amazon: https://dontsweateveryday.com/ https://a.co/d/0K6fBve   SELECTED LINKS: https://www.instagram.com/kristine_carlson/ https://www.instagram.com/dontsweat_smallstuff/ https://www.facebook.com/KristineTeriCarlson/ https://www.facebook.com/dontsweatsmall https://www.elleruss.com/

The legendary founder of Chez Panisse and the Edible Schoolyard Project talks to José about beauty, our senses and the trip that changed everything — for her and for American cuisine.See omnystudio.com/listener for privacy information.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Garden Food Cured My High Blood Pressure & More + Perfect Holiday Dish & Alcohol Free Rose-Yay! with Eydie Desser of the Harden of Eydie After a long career in the radio business and being diagnosed with super high blood pressure (178/115), Eydie decided to take a break from the rat race. She had a passion for cooking and wanted to learn from Master Chefs techniques of how to create delicious food, so she attended The French Culinary Institute in NYC and earned a Grand Diploma in Culinary, learning from the likes of Jacques Pepin, Alice Waters and other culinary greats. Eydie's boyfriend liked her food so much, he asked her to marry him! Soon there after they moved to Los Angeles, (Ed's hometown). California, opened up a whole new world of being exposed to not only the freshest produce from which to create beautiful dishes, but also incredibly healthful ones as well. She also found herself not meeting lots of health “nuts” in yoga class. This is where Eydie learned how important food is to health. Taking blood pressure pills for over 20 years was not working and she Eydie started searching for alternative sollutions. That's when she learned about True North Health, a water-only fasting organization that heals 100% of their patients from high blood pressure. Eydie's blood pressure weighed in at 178/115 before the fast, and that was on medication! Now it's just 98/60, no pills, just plants! The only caveat? True North's Dr. Klaper and Dr. Goldhamer wanted her to eat a whole food plant based diet without salt, oil, or sugar for the next…50 years! No problem at all right? That's really when Eydie went all in on creating delicious and nutritious plant based recipes for her and her loved ones to enjoy and increase quality of life from every aspect. With a combination of food that is good to eat and good for your body, Eydie has transformed her health journey, and helped countless people find new ways to eat healthier through Garden of Eydie. With her collection of whole food, plant based, salt, oil, and sugar free recipes, you can have nutritious and delicious food that will help you transform many health opportunities into success stories. Ready to get started? Check out this exclusive E-Book of Garden of Eydie Recipes: ‘Healthy for the Holidays' at the link: https://cbcreative.myflodesk.com/gardenofeydieevents Learn more about Eydie and the Garden of Eydie on her website: https://gardenofeydie.com and follow along with her on social media at: Instagram: https://www.instagram.com/gardenofeydie/ TikTok: @GardenofEydie YouTube:https://www.youtube.com/@UCZx4l8rDp_4gz_mbt3VA5NA This is the vinegar she used: https://sparrowlane.com/product/walnut-champagne-vinegar-3/

The Duchess of Sussex has announced her latest Netflix venture while making her second appearance on her newly launched Instagram account. Meghan Markle revealed she will host a new cooking and lifestyle series titled "With Love Meghan," set to premiere January 15th on the streaming platform.The eight-episode series promises to reimagine traditional lifestyle programming, featuring the Duchess alongside notable guests including chef Roy Choi, actress Mindy Kaling, and culinary icon Alice Waters. Filmed at her California residence, the show will showcase Meghan sharing cooking techniques and lifestyle tips while engaging in conversations with both celebrity guests and personal friends.Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories' with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there's free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com

In this very special episode, we re-visit our conversation with award-winning Chez Panisse chef and cookbook author Alice Waters who discusses the value of real, regenerative food for our children and our society as a whole. “Once you love nature, you can't make the wrong decision about anything. You don't want to do things that are really destroying the planet. You want to take care of her. Until we feel that way, we will never be able to make the right decisions,” she says.Waters founded Edible Schoolyard, an experiential learning program at a Berkeley middle school that deepens students' relationship with food, gardening and cooking skills, and capacity for critical examination of the food system, more than 25 years ago. “The kitchen classroom became a place to teach world history. It's a way to reach a person through all their senses and those are pathways into our minds,” states Waters. “We decided to put our money behind our values to educate the next generation to change the world. I so believe that education is the deep place where we can make systemic change.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the occasion of her 80th birthday in 2000, The Kitchen Sisters, along with food writer Peggy Knickerbocker, visited the home of Cecilia Chiang, the legendary Chinese-American restaurateur, chef and founder of The Mandarin Restaurant in San Francisco for a bit of an oral history.Cecilia Chiang introduced regional Chinese cooking to America in the 1960s, revolutionizing what most Americans thought Chinese cooking was. Elegant and savvy, her restaurant drew in celebrities and food enthusiasts, including Pavarotti, John Lennon, Jackie Onassis, Mae West, Henry Kissinger, and others. She inspired James Beard, Marion Cunningham, Alice Waters, Julia Child, and generations of chefs and restaurateurs, including her son Philip, founder of P. F. Chang's. Cecilia died in 2020 at the age of 100.

Richard Christiansen believes that the true definition of luxury is having one's senses on full blast—seeing, tasting, smelling, hearing, and touching the world around by engaging in its beauty and bounty to the fullest. This idea is at the heart of his company, the garden-pleasure apothecary Flamingo Estate, which is both a place—a home and garden on a seven-acre property in the hills of Los Angeles—and a brand, which operates a global farming collective and sells wellness, beauty, and “home essentials” products. In just a few years, Flamingo Estate has collaborated with cultural figures such as Julianne Moore, Martha Stewart, and Ai Weiwei, and created some 200 or so products, from C.S.A.-style farm boxes and flower arrangements, to scented candles and a rosé wine, to body washes and chocolates. Capturing the spirit of all this is a new book, Flamingo Estate: The Guide to Becoming Alive, which tells the story of his company's rapid rise and includes interviews with the likes of Jane Fonda, John Legend, and Alice Waters.On the episode, Christiansen talks about his lifelong connection with beekeeping and honey; why more brands should embrace “radical inconsistency” in their products; and how reading a book by Jane Goodall, and later befriending the anthropologist and conservationist, changed the course of his life.Special thanks to our Season 10 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Richard Christiansen[4:24] Flamingo Estate[8:05] Flamingo Estate: The Guide to Becoming Alive[46:21] Jane Goodall[12:48] Alice Waters[15:06] Harvey[35:35] Chandelier Creative[45:51] Benetton[45:51] Colors[50:35] Rumiko Murata[52:35] Owl Bureau[58:28] “The Summer Day”

Flamingo Estate founder Richard Christiansen wants us to reconnect with what's important in life: food, our five senses, Mother Nature, and each other. He joins host Kerry Diamond to talk about his new book, “Flamingo Estate: The Guide To Becoming Alive,” and the events in his life that led to the founding of his cult brand.Richard also talks about his mentors, including Alice Waters, Martha Stewart, and Jane Goodall, why he wants to age like a peach or a plum, and why our senses are anything but common.This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Richard: Instagram, Flamingo Estate, “The Guide to Becoming Alive” bookMore on Kerry: Instagram

À Poêle est le podcast de l'Agence La Relève qui met à nu les chef.fe.s et talents food.La Relève, c'est à la fois une agence d'influence food incluant management et booking de talent, et une agence créative qui imagine des projets culinaire pour des marques, des lieux ou des événements.Dans ce nouvel épisode, nous sommes ravies de recevoir Cybèle Idelot.Cybèle Idelot, c'est un peu notre Alice Waters locale. Californienne biberonnée aux bons légumes du potager de sa maman, elle a commencé la cuisine en autodidacte, dans les Caraïbes avant de se faire un nom à New York, puis à Boulogne-Billancourt. C'est ici qu'elle ouvre, en 2013, avec son mari Frank, son premier restaurant éponyme, La Table de Cybèle. En 2019, le couple, passionné de produits, qui a toujours prêté un grand soin à l'approvisionnement, prend la poudre d'escampette et achète un domaine à quelques encablures de Paris pour y créer un potager en permaculture ainsi qu'un restaurant locavore et quelques chambres d'hôtes. Un vrai jardin d'eden à découvrir à 45 minutes de la capitale.Avec Cybèle, nous avons parlé de permaculture, de parures et de destin.Bonne écoute ! Où goûter ce qu'elle a dans la poêle ?La Table de Cybèle38, rue de Meudon92100 Boulogne-BillancourtRuche - Domaine les BruyèresLes Pideaux251, avenue de Neuville78950 GambaisOù la suivre ?www.instagram.com/cybele_idelot/?hl=frwww.instagram.com/domaine_les_bruyeres78/?hl=frwww.instagram.com/latabledecybele/?hl=fr Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

We meet Anya Gallacio (b. 1963, Scotland), an artist renowned for her innovative use of organic, ephemeral materials – ranging from chocolate, ice, wax, apples, flowers and chalk – and for her explorations of transformation, change and impermanence. Throughout her practice, Gallaccio has significantly reshaped understandings of contemporary sculpture.Anya Gallaccio: preserve is her largest survey exhibition to date at Turner Contemporary, Margate. The exhibition spans three decades of Gallaccio's radical practice, restaging several iconic sculptures in addition to a new site-specific commission. It reveals the artist's consistent rethinking of the relationship between art and the environment by presenting works that connect with Kent's natural heritage.Due to the temporal nature of her work, much of Gallaccio's practice is best known through documentary photographs and memory. This exhibition introduces her sculptures and large-scale installations so that a new generation can engage in their references to environmental sustainability and preserving fragile ecosystems.Renowned for her innovative use of organic, ephemeral materials such as apples, flowers and chalk, and for her explorations of transformation and impermanence, Gallaccio has reshaped our understanding of contemporary sculpture.Complementing Gallaccio's exhibition, Turner Contemporary has developed an extensive school programme in partnership with the artist. This programme, titled An Apple a Day, aims to explore Kent's countryside, heritage, and history through the lens of the apple and county's apple orchards. Inspired by the work of Californian chef and food activist Alice Waters, Gallaccio seeks to embed nature across everyday teaching in primary schools.In collaboration with Kent Downs National Landscape, DEFRA and Lees Court Estate, this project underscores Turner Contemporary's commitment to sustainability and celebrates the relationship between art, ecology, and agriculture in Kent. By engaging students with the rich heritage of the region's apple orchards, the programme fosters a deeper appreciation for nature and promotes environmental stewardship from an early age.Anya Gallaccio: preserve runs until 26th January 2024 and is free to visit. Curated by Melissa Blanchflower, Senior Curator, Turner Contemporary.Visit: https://turnercontemporary.org/whats-on/anya-gallaccio-preserve/Follow @TurnerContemporaryThanks to @ThomasDaneGallery Hosted on Acast. See acast.com/privacy for more information.

Mark and Kate talk with Alice Waters, founder of the Edible Schoolyard Project, and Spence Medford, senior vice president at The Henry Ford Museum of American Innovation. Together, they analyze why there are reasons to be optimistic about school lunch, and especially about school-supported agriculture. The team's new project – School Lunch across America – is working on furthering the mission of great food for America's kids. And there's more, as Alice (especially) discusses the critical importance of the relationship between school and food. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

Southern cooking wouldn't be what it is today had it not been for Edna Lewis Each year, Stolen Goods ATL gets together to hold a dinner in honor of Edna Lewis, a Black chef and cookbook author credited with popularizing southern cuisine. "Everybody's always giving Julia Child so much credit, or Alice Waters so much credit, or James Beard so much credit, but here in the South, in Atlanta, we give it the most high to Edna Lewis.”   Enough for seconds at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.

On today's episode of Wiser Than Me, Julia welcomes legendary chef, author, and farm-to-table pioneer Alice Waters. They discuss Alice's incredible career at her groundbreaking restaurant Chez Panisse and turning 80. Together, they explore the philosophy of age, food, and beauty. Julia also asks Alice about the meaning she finds in moments of pause, and later talks with her 90-year-old mom, Judith, about the victory garden she grew up with during World War II.   Follow Wiser Than Me on Instagram and TikTok @wiserthanme and on Facebook at facebook.com/wiserthanmepodcast.   Keep up with Alice Waters @alicelouisewaters on Instagram.    Find out more about other shows on our network at @lemonadamedia on all social platforms.   Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.    This episode of Wiser Than Me is sponsored by Mill. Go to Mill.com/Wiser for $100 off your Mill bin.   For exclusive discount codes and more information about our sponsors, visit https://lemonadamedia.com/sponsors/.    For additional resources, information, and a transcript of the episode, visit lemonadamedia.com.See omnystudio.com/listener for privacy information.

On this very special encore episode of Add Passion and Stir, interior designer and philanthropist Charlotte Moss and Darren Walker, the former president of the Ford Foundation and the newly announced president of the National Gallery of Art, discuss the importance of ending child hunger. Moss selected No Kid Hungry to be the beneficiary of her book, Home: A Celebration . Home is an ode to Edith Wharton's The Book of the Homeless, which was a 1916 fundraiser to help refugees and children during WWI. Home features 120 artists, poets, chefs, designers, photographers, and writers offering personal reflections on the essence of home. Contributors include Drew Barrymore, Candice Bergen, Tory Burch, Seth Godin, Renee and John Grisham, Bianca Jagger, Annie Leibovitz, Jon Meacham, Bette Midler, Joyce Carol Oates, Al Roker, Gloria Steinem, Darren Walker, and Fanny and Alice Waters.“This is really philanthropy at its best, when people come together for a single cause and give of themselves - in essence sharing their strength - is what you're all about and what this book is all about,” says Moss. Walker was compelled to write the book's foreword. “It was a moment when we were all experiencing deep anguish in this country over the impacts of COVID which we immediately recognized as compounding the already deep inequality we have in this country… Charlotte used her privilege to raise awareness and consciousness of the conditions of poverty, particularly child poverty, which is the most difficult and pernicious poverty that we have in this country… Charlotte reminded us that there are far too many Americans who live without the dignity of shelter, of food, of nutrition, and particularly the most vulnerable among us, our children,” he says.All royalties from book sales support No Kid Hungry's essential mission to help end childhood hunger.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Tyler Florence, chef and restaurateur, shares his ambitious vision for a new hospitality school in San Francisco designed to rival the best in the world.Listeners will learn:Why creating a pipeline of passionate, skilled talent is key to the future of hospitality (00:10)How the perfect storm of a culinary institution and a thriving food scene in Charleston, South Carolina, shaped Tyler's early career (02:01)Tyler's plan to create a sustainable culinary program that will be his legacy work in San Francisco (05:36)The importance of designing a curriculum that specifically feeds what the industry needs today (08:03)Mentions:Ed Lee, former Mayor of San Francisco (01:19)Johnson and Wales University (01:29)Culinary Institute of America (01:40)Alice Waters (03:48)Mayor London Breed (03:15)If you liked this, you may also like: Chef Tyler Florence Tells All: Opportunities I See in 2024 [Full Interview on YouTube]A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Despite the rampant disinformation and a huge number of skeptics online, the planet is indeed facing serious climate chaos. Carbon emissions are at an all-time high, greenhouse gases continue to warm up the earth, and climate change severely destroys biodiversity. Ecologist and author Mark J. Easter joins Corinna Bellizzi to discuss how regenerative farming can address this alarming global problem. They talk about what it takes to adopt better farming practices to produce nutritious organic food without causing a destructive impact on the environment. Mark also explains how the same regenerative approach is needed for producing animal products and why the burning of fossil fuels must be halted as soon as possible.About Guest:Mark J. Easter (Fort Collins, CO) is an ecologist who has conducted research in academia and private industry since 1988. He received a B.S. in Electrical Engineering from Purdue University in 1982 and a M.S. in Botany from the University of Vermont in 1991. Easter authored and co-authored more than fifty scientific papers and reports related to carbon cycling and the carbon footprint of agriculture, forestry, and other land uses. He contributed analyses to multiple reports published by the Intergovernmental Panel on Climate Change (IPCC). In 2018 he was named a fellow of the Colorado State University School of Global Environmental Sustainability. Besides his scientific work, Easter co-founded the organization Save The Poudre and is a founding board member of the organization “Save the Colorado.” He works with these organizations to help restore rivers to healthy conditions and protect rivers from water development. He loves to read, cook from his garden, hike and ski in wild places, and spend time with his wife, Leslie Brown and their dog, Bonny. Additional Resources Mentioned:How Regeneration Can Change The Future Of Farming And Winemaking With Carlo MondaviFarm To Table Pioneer Champions Sustainable Farming with Monarch Tractor - featuring Alice Waters, Founder of Chez PanisseRegeneration: Ending the Climate Crisis in One Generation with Paul HawkenProforestation featuring Dr. William Moomaw, lead architect of the first 6 IPCC reportsThe Blue Plate: A Food Lover's Guide to Climate Chaos by Mark J. EasterJOIN OUR CIRCLE. BUILD A GREENER FUTURE:

Carol Sanford (⁠⁠https://carolsanford.com/⁠⁠) is one of the most important thinkers of the last few decades. Like no-one else, her work calls out the deeply damaging effects of Behaviourism on all aspects of our lives, especially learning and education, and advocates for a living systems approach to business, education and community. Carol's latest book, ‘No More Gold Stars: Regenerating Capacity to Think for Ourselves' is in some ways a synthesis of many of her most powerful ideas that she has developed through a lifetime of practice and learning from various indigenous and wisdom traditions. But it also calls out the damaging Behaviourist ideas that have ‘become ubiquitous in all our lives and institutions' and undermined our trust in our abilities to know ourselves and think for ourselves - in all of our various and richly diverse ways. As Tyson Yunkaporta calls it in his amazing foreword to the book, “the sharp and pointy gift that keeps on giving”. As someone living with ALS, Carol's voice can be a little hard to understand at times, so if you would like it you will find a transcript link here: ⁠⁠https://docs.google.com/document/d/1wkr31QCA2MO5y9AynAq0L7Qb1bStlk0muFralyIfBeM/edit?usp=sharing⁠⁠ (as well as the automatic transcription on Spotify and some other podcast platforms). As Carol says in Part One: “I use the 7 First Principles of Living Systems to be rigorous in examination, precise in focus and in order to rise up and venerate life. Otherwise, we fool ourself for the sake of our ego.” (https://carolsanford.medium.com/the-regenerative-education-system-and-practice-part-1-23ffcc86326e) Part Two:  Principle 1 - Engage with wholes Principle 2 - Evoke essence Part Three:  Principle 3 - Realise individual potential Principle 4 - Development of mind and beings Principle 5 - Work within nestedness Part Four:  Principle 6 - Laser focus to nodal Principle 7 - Regenerate energy fields (Due to Medium paywall, I am also sharing all of the articles, Parts 1-4, here: https://drive.google.com/file/d/12HWRFUbzmWpv4_k7JxLFgn7F99r8UG4o/view?usp=drive_link) Carol refers to Alice Waters, chef and restauranteur who started the Edible Schoolyard movement at Berkeley. ⁠⁠https://search.worldcat.org/title/Edible-Schoolyard-:-a-universal-idea/oclc/1280875278⁠⁠ About Carol: For four decades, Carol has worked with great leaders of successful businesses such as Google, DuPont, Intel, P&G, and Seventh Generation, educating them to develop their people and ensure a continuous stream of innovation that continually deliver extraordinary results. Carol is a founder and designer of ⁠⁠The Regenerative Business Development Community⁠⁠ with lifetime members of almost 500 members, meeting in locations around the world and now online with leaders from multiple companies learning together in bi-quarterly events as well as an Annual ⁠⁠Regenerative Business Summit,⁠⁠ Carol is also a founder and designer of The Regenerative ⁠⁠Change Agent Development community⁠⁠, with members from three regions- Americas, EMEA, Deep Pacific with over 30 events a year in person and online with regenerative change agents learning about and creating change together. Carol is the best-selling author of No More Gold Stars: Regenerating Capacity to Think for Ourselves, ⁠⁠The Regenerative Business⁠⁠: Redesign Work, Cultivate Human Potential, Achieve Extraordinary Outcomes; ⁠⁠The Responsible Entrepreneur⁠⁠: Four Game-Changing Archetypes for Founders, Leaders, and Impact Investors, ⁠⁠The Responsible Business⁠⁠: Reimagining Sustainability and Success;  and ⁠⁠No More Feedback⁠⁠: Cultivate Consciousness at Work.  Her books have won over 15 awards so far and are required reading at leading business and management schools including Harvard, Stanford, Haas Berkeley and MIT. Social Links LinkedIn - @carolsanfordkeynote - https://www.linkedin.com/in/carolsanfordkeynote/ Instagram - @carolsanfordauthor - https://www.instagram.com/carolsanfordauthor/

For this episode of Special Sauce we're re-heating our conversation with Kenji Lopez-Alt from last summer about veggie grilling tips. And we'll be back this fall with fresh episodes featuring Alice Waters, Kenji, and the latest trends in pizza.

Why are pigs roaming up and down the rows of more and more vineyards? Do biodynamic preparations really help vineyards by treating them more holistically or is this junk science? How does fog help vineyards, especially in Napa and Sonoma? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Sophie Menin. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Sophie Menin and Bob Chaplin's terrific new book A Year In The Vineyard. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me.  Good luck!   Highlights What does “fixing nitrogen” mean, and why is it important for vines? Do biodynamic preparations help vineyards by treating them more holistically? How does the moon's gravitational pull influence the ideal time for pruning vines? Why are shoot thinning and winter pruning necessary for improving vine architecture? How have bats, pigs, and sheep become essential additions to many vineyards? Why did one winery decide to plant vines in concentric circles rather than the traditional rows? How does light influence wine production? What are "crystalline cathedrals," and how do they help to protect buds in sub-zero weather? What methods are vineyards using to warm the air and combat potential damage from frost? How does fog help vineyards, especially in Napa and Sonoma? In the Museum of Sophie Menin, what three objects would be in the central display? Which wine would Sophie pair with her favourite childhood food, carrot cake? What are Sophie's favourite wine gadgets? Which bottle of wine would Sophie Menin want to share with Alice Waters?   About Sophie Menin Sophie Menin is an author and journalist who has contributed to several top publications such as The New York Times, Wine Spectator, and more. Her wine writing focuses on the myriad ways that wine connects us with our senses and the rhythms of the natural world.   Bonus Interview - Ottawa Independent Writers | Writer's Workshop: Highlights The five steps to tasting wine What makes a good wine versus a mediocre wine? Memoir mistake #1: Assuming that your story is the focus of the book. This is especially important if you're planning to write your own story someday, whether it's for broad publication or just for friends and family as a legacy.   About Ottawa Independent Writers Ottawa Independent Writers (OIW) was formed in 1986 as a venue for people with a passion for creating fiction and non-fiction, for writing poetry and plays, and for stringing words together in a variety of other formats. OIW's members are involved in every aspect of the printed and electronic word.         To learn more, visit https://www.nataliemaclean.com/294.

Alice Waters helped the farm-to-table movement go mainstream in the U.S. through her restaurant Chez Panisse. In the decades since she has kept advocating for locally grown, organic food over the fast food Americans regularly consume. Kate Linebaugh sat down with Waters at The Wall Street Journal's Global Food Forum. To watch a video of the conversation, check out the episode on Spotify. Further Listening: – Could Paris Hilton Create the 'Next Disney?' – Live from Seattle: A Weird Economy + Election Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Inside Julia's Kitchen, we're revisiting our conversation with 2024 Julia Child Award recipient Alice Waters. Alice is a chef, author, food activist and the founder and owner of Chez Panisse restaurant in Berkeley, California. Host Todd Schulkin and Alice discuss the Edible Schoolyard Project, which she founded in 1995, and which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school. Alice also shares her radical thinking about today's food world, diving into the connections between our foodways, climate change and the future of how we eat. Plus, as always, Alice shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Celebrating the legendary Randy Paragary, we reflect on his profound impact on Sacramento's culinary and social landscape. Randy's journey began in 1969 with the opening of the Parapow Palace Saloon, a revolutionary step that transformed a humble grocery store into a vibrant music venue. Randy's insightful reflections on the cultural upheavals of the Vietnam War era and the Summer of Love, coupled with his innovative spirit, paint a vivid picture of the man who helped shape Sacramento's nightlife and hospitality scene. His knack for repurposing old spaces into dynamic social hubs is a testament to his visionary approach. From the early days of the Victorian-themed Lord Beaverbrooks to the enduring success of Paragary's, we explore the evolution of Randy's ventures. The chapter underscores the influence of culinary icons like Alice Waters and Wolfgang Puck on Randy's ambition to introduce Sacramento to high-quality dining experiences. We delve into the story behind the wood-fired pizza oven at Paragary's, one of the oldest west of the Mississippi, and how it became a hallmark of the restaurant's appeal. This journey is not just about food but about creating spaces that bring people together, a legacy that Randy maintained through his Midtown hotel project. In an engaging conversation, Randy shares his entrepreneurial wisdom, recounting both triumphs and challenges. The creation of a hotel that blends dining and social experiences without the typical end-of-night lull showcases Randy's forward-thinking approach. Reflecting on his journey, Randy offers invaluable lessons on the evolving complexities of the restaurant industry, drawing parallels between the social upheavals of the 60s and the present day. His insights on the increasing barriers for young entrepreneurs today serve as a sobering reminder of the changing landscape. Join us as we pay tribute to Randy's enduring legacy and celebrate the resilient spirit of the Sacramento restaurant scene. To make a reservation or to learn more about the restaurants in the group, visit: https://paragarysmidtown.com/ For more information on what we provide at CAPTRUST visit www.captrust.com. You can contact me, Kelly Brothers, through the show at: bisifipodcast@gmail.com To reach me at CAPTRUST visit www.captrust.com/locations/sacramento-ca/ Episode Highlight Timestamps(00:34 - 03:22) Restaurant Industry Evolution Over Five Years (05:28 - 06:27) Makuni (11:31 - 15:02) Remembering Randy Paragary (32:27 - 33:42) Restaurant Legend Ventures Into Hotel Industry (36:07 - 37:51) Randy Paragary Restaurant Scene Recap (39:52 - 40:56) Fort Sutter Hotel Bar and Lounge (47:55 - 48:56) Challenges of Opening a Bar (00:00) Changes and Closures in Restaurant Industry Sacramento's restaurant industry adapts to COVID-19 with takeout and outdoor dining, while celebrating resilience and notable closures like Club Pheasant and Biba. (14:08) Legacy of Randy Paragary in Sacramento Randy Paragary's legacy in Sacramento's dining and social scene, from his first bar in 1969 to his influence on nightlife. (26:16) Evolution of Paragary's and Fort Sutter Journey from law school to successful restaurateur, influenced by culinary pioneers, wood-fired pizza ovens, and 37 years of popularity in Sacramento's dining scene. (33:49) Randy Paragary Discusses Hotel Vision Randy Paragary shares his vision of a hotel-restaurant experience, attracting business travelers, families, and locals, with a partnership with Hilton's Tapestry Collection. (44:39) Lessons From Randy Paragary Entrepreneur Randy Paragary reflects on his journey, lessons learned from mistakes, and challenges faced in starting a business. We also discuss current opportunities and his enduring influence on Sacramento's dining and nightlife scene.

This week, host Tom Zalatnai (@tomzalatnai) calls up Berlin-based improviser, podcaster & journalist Summer Banks (@winter.streams) to talk about New California Cuisine, Alice Waters, Sustainability, and Tuna 'N Rice, a delicious comfort food from her childhood cupboard! Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out the Wednesday Workout improv group! http://summerabanks.de/ Check out the Department of Useful Art! www.instagram.com/usefulartpod Check out Improvisers Talking About Food! https://www.facebook.com/groups/3649427801754161 Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

In this Part 1 of 4 episode, I share problems identified by five of history's most influential people, the hopes each of these influencers possessed, the objectives each focused on, and the actions they took that improved how humans see themselves, use computers, value nutrition, provide mental healthcare, and sanitize medical areas.The Change Makers:Viktor FranklAda LovelaceAlice WatersDorothea DixFlorence NightingaleThank you for tuning into the Hope is NOT a Plan podcast and listening to these fantastic stories of the power of hope combined with action.Stay safe, enjoy your summer, and Godspeed,Kevin*More at hopeisnotaplan.org

In this episode, Alice Waters recounts that as a child she didn't look forward to going to the table to eat her creative mother's pedestrian cooking, but began a life-long love of strawberries and anything garden-fresh. A trip to France changed her life and started a culinary revolution in America, and later provided the impetus for the creation of the Edible Schoolyard. A brilliant episode with an extraordinary woman.

Hey, y'all! Welcome to episode 64 of the Roots and Refuge Podcast. After a refreshing break, I'm feeling creatively recharged and excited to share my renewed passion for homesteading with you. In this episode I delve into the profound impact the authors Alice Waters and Barbara Kingsolver have had on my journey, particularly through their books, "We Are What We Eat" and "Animal, Vegetable, Miracle." We'll discuss the journey of gaining knowledge and everything that goes along with improved competence and confidence. I'll discuss my evolving "why" for homesteading, focusing on food security, skills, and creating a simpler, beautiful life for my family. So please join me as I reflect on finding joy in simplicity, making conscious choices, and aligning daily decisions with core values such as simplicity, frugality, pride, beauty, art, connection, and relationships. Discover how to build a life of beauty by focusing on what truly matters and embracing the small, everyday joys that bring satisfaction and fulfillment. Thanks for joining us on the Roots and Refuge Podcast, where we celebrate intentional living and mindful choices.

On this week's Louisiana Eats, we're traveling down south to Argentina! Late last year, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We begin with a tour of the city's San Telmo neighborhood with American expat and food writer Allie Lazar. She takes us for empanadas served up by Don Beto at El Gauchito and to the famous San Telmo market. Then, we meet celebrity chef Narda Lepes. If you can imagine a food activist in the style of Chez Panisse's Alice Waters, combined with the hungry wanderlust of Anthony Bourdain – there you have Narda Lepes! Indisputably one of the top female chefs in Latin America, she is well known for her cookbooks, award winning long running food and travel TV series, and flagship restaurant, Narda Comedor. And we sit down at the Bosch Palace with the United States Ambassador to Argentina Marc Stanley for his point of view on the food and life in Argentina. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

#170:  Alice Waters' focus on educating young minds about where real food comes from, how to identify and prepare it, and how food relates to all facets of our lives and cultures has inspired many. She shared her latest plans and emotional motivations with Dave in California in January of 2024, as part of a broader conversation about the organic movement.Alice Waters is the founder and owner of Chez Panisse restaurant in Berkeley, California, known throughout the world for its dedication to local and organic foods and seen by many as the first restaurant to offer what's become known as California Cuisine. She is a  huge advocate of improving school lunches in the US and is the creator of Edible Schoolyard, a curriculum that brings gardens and kitchens into public education. Alice is a Real Organic Project Advisory Board member.To watch a video version of this podcast please visit:https://www.realorganicproject.org/alice-waters-organic-food-in-our-schools-now-episode-one-hundred-seventyThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Fans!https://www.realorganicproject.org/1000-real-fans/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

On this episode, hosts Amanda Freitag and Daniel Holzman welcome Chef Jonathan Waxman to On the Line. Chef Waxman is one of the pioneers of California cuisine and he shares epic stories of cooking with the legendary Alice Waters, opening restaurants in California and New York, and celebrating 20 years of his acclaimed NYC restaurant, Barbuto. You won't want to skip this one!

Gabrielle Chappel is a rising culinary star and current contestant on Fox's “Next Level Chef,”the Gordon Ramsay competition show. Gabrielle cites her childhood in rural Pennsylvania as having sparked her interest in intentional ingredient sourcing, seasonality, and nutrition. After working odd jobs and grinding in the world of journalism, Gabrielle found her true calling in food. These days, she's determined to redefine the way we think about plant-based eating and what we consider delicious. Tune in to learn all about Gabrielle's cooking philosophy, her idols including Alice Waters, Julia Child, and Yotam Ottolenghi, and her experience on “Next Level Chef,” which is streaming now on Hulu. Don't miss Gabrielle's voicemail to her future self!More on Gabrielle: Instagram, website, "Next Level Chef"Follow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found hereLearn more about Cherry Bombe Jubilee hereHosted by Abena Anim-SomuahProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it's fresh out of the oven, and food styling tips and tricks. To get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman Project: bittmanproject.com/recipe/alice-waterss-colorful-carrots-with-butter-and-honey/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

 Our guest is Calvin Trillin.  The journalist, humorist, poet, and novelist started his professional career in the early 1960's at Time Magazine, and soon after became a staff writer for The New Yorker, where he continues to contribute.  He also writes for The Nation.  He is the author of 32 books, including memoir, novels, verse, and food writing.  His new book,“The Lede: Dispatches From A Life in the Press”, collects writings about journalism and its practitioners.  This conversation with writer Steven Winn was recorded at the studios of KQED in San Francisco on February 22, 2024. This was hardly Trillin's first appearance on City Arts & Lectures - he's been on our stage more than any other guest, a total of 19 times since his first appearance in 1982.  So we close out this hour with excerpts from three of those programs that showcase some of Trillin's many talents beyond serious journalism.  Calvin Trillin began writing about regional food specialties during his travels as a reporter, and then in books like “American Fried” and “Alice, Let's Eat”. In 2008, Trillin was joined by two distinguished women of the culinary world, former Gourmet magazine editor Ruth Reichl. and the founder of Berkeley's Chez Panisse, Alice Waters - to discuss one of his obsessions – Buffalo chicken wings.   Calvin Trillin also developed a journalistic sideline that he describes as “Deadline Poet” and in 2012, he explained how that got started to Steven Winn. And finally, no Calvin Trillin City Arts & Lectures program would be complete without the story of the tic-tac-toe-playing chicken of New York's Chinatown.  In a 1998 appearance, Trillin introduced the chicken to actor and comedian Robin Williams and interviewer Wendy Lesser.

On this, the 100th episode of the California Now Podcast, host Soterios Johnson interviews James Beard Award–winning author, chef, and Netflix star Samin Nosrat.  The San Diego native and Oakland resident shares how she began her culinary career in Alice Water's kitchen at Chez Panisse: “I started, and I was pretty much immediately just enchanted by this place,” Nosrat recalls. “I'd never worked anywhere like that, where everybody cared so much and was just such a perfectionist.” It was there that she came up with the idea for her New York Times bestselling cookbook Salt, Fat, Acid, Heat, which would later become a hit Netflix series. “I saw that it was really these four elements, salt, fat, acid, and heat, that were kind of the points on the compass. And I even went up to one of the chefs at one point, and I said, ‘I think I understand now.'” Throughout the interview, Nosrat highlights recipes from her cookbook, names some of her go-to East Bay eateries, and celebrates the state's vibrant food culture, from local farmers' markets to ethnically diverse restaurants to her favorite spot for a bean-and-cheese burrito. Finally, Nosrat takes the California Questionnaire, offering insights into her culinary and travel favorites across the Golden State. 

Sharing an episode of another podcast we're loving: Your Mama's Kitchen, all about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Every week, host Michele Norris talks to guests like Michelle Obama, Glennon Doyle, and José Andrés. They explore the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives—and of course, each guest shares a recipe from their youth so you can taste a bit of their story. In this episode, chef, writer and tv personality Samin Nosrat shares stories of her mother's Persian cooking in Samin's childhood kitchen, of her time training with Alice Waters at Chez Panisse in Berkley, California, and of a special trip Samin took with her mother when she was a teenager that made Samin realize how influential her own Iranian culture had been in her life, all along. The best part -- Samin shares the recipe for her Iranian-influenced, lemony chicken soup that you can savor in your own home. You can listen to more of Your Mama's Kitchen HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sharing an episode of another podcast we're loving: Your Mama's Kitchen, all about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Every week, host Michele Norris talks to guests like Michelle Obama, Glennon Doyle, and José Andrés. They explore the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives—and of course, each guest shares a recipe from their youth so you can taste a bit of their story. In this episode, chef, writer and tv personality Samin Nosrat shares stories of her mother's Persian cooking in Samin's childhood kitchen, of her time training with Alice Waters at Chez Panisse in Berkley, California, and of a special trip Samin took with her mother when she was a teenager that made Samin realize how influential her own Iranian culture had been in her life, all along. The best part -- Samin shares the recipe for her Iranian-influenced, lemony chicken soup that you can savor in your own home. You can listen to more of Your Mama's Kitchen HERE. Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alice Waters thinks David Mas Masumoto's peaches could change the world. Today, Masumoto shares his search for the perfect peach and the shocking family secret that changed the history of his farm. Plus, we chat with Nichole Accettola about Scandinavian baking, from cinnamon knots to rye bread, and we learn the language of strawberries.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Michele joins chef Samin Nosrat, author of the New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, to tell stories of Nosrat's mother's kitchen, who and what else shaped her as she grew up, and a very special trip Nosrat took to her native Iran when she was just a kid.Samin Nosrat is a San Diego-born, Oakland-based chef, writer, and teacher. Netflix's documentary series Salt Fat Acid Heat, based on her book, was released in 2018. She has also starred in Netflix's children's cooking series Waffles + Mochi (produced by Higher Ground Productions), and co-hosted the podcast Home Cooking with Hrishikesh Hirway.Nosrat began her cooking career at Alice Waters' acclaimed Berkeley restaurant Chez Panisse. She went on to work in Italy alongside chefs Benedetta Vitali and Dario Cecchini, and at (the now-closed) Eccolo in Berkeley. She is currently at work on a second book.Find the episode transcript here: https://www.audible.com/ymk/episode16 Hosted on Acast. See acast.com/privacy for more information.