Podcast appearances and mentions of Alison Roman

What's the secret to hosting an effortless yet impressive spring gathering? Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference. Welcome your guests with a springtime feast, and this week we've taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze. By the end of this episode, you'll:Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoesLearn smart hosting tips, from what to make ahead to platingTune in now and get inspired to create a spring meal that's unforgettable! LINKS:1) Sonya's Passover MenuStarter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman's braised brisket with horseradish and shallots Side: Fall apart caramelized cabbage by Andy Barghani Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport2) Kari's Midwestern Easter Menu with modern twists: Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin NostratBone-in ham from Alexandra Cooks (and here's an excellent carving video for that ham!), and soft rolls from Mel's Kitchen CafeScalloped potatoes from Love and LemonsSpinach, strawberry salad...

Calvin Eng is the chef and owner of Bonnie's, a very popular Cantonese American restaurant in Williamsburg, Brooklyn. He's also the author of a great new cookbook: Salt Sugar MSG, an introduction to his unique style of home cooking, cowritten with his partner, Phoebe Melnick. It's so fun to have Calvin in the studio to talk about growing up in New York's many Chinatowns, developing recipes for home cooks (instead of line cooks), and more.Also on the show, Matt has a fun conversation with Substack's Austin Tedesco. We love Substack and talked about the upcoming Grubstack virtual festival, running from March 13-15. We also talked about how Substack is helping writers reach wide audiences, and go over some of our favorites. Mentioned on the episode: Bangers and Jams, Alison Roman, Feed Me, Vittles, Sweet City, The Best Bit, Perfect City, Bite Sized, The Angel, Cake Zine, Sook, A Small & Simple Thing, Snaxshot, Why Is This Interesting?Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE:Buttery Oyster Sauce Noodles [TASTE]Salted MSG Caramel Sauce [Food and Wine]The Future of Food Media Is in Your Inbox [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What if the secret to making effortless, delicious meals was already in your pantry?If you've ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! By the end of this episode, you'll: Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring an umami punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on handHit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! ***Links:Tomato paste: in Sonya's manti in brothy tomato sauce, and Alison Roman's caramelized shallot pasta, and for our go-to coconut red lentil dishCanned chickpeas: Kari's #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pastaCoconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milkTahini: Some of our favorite tahini brands: Soom,

We’re excited to introduce you to a show we know you’ll love: Talk Easy. Hosted by Sam Fragoso, Talk Easy is a weekly series of intimate conversations with artists, activists, and politicians—where people sound like people. Today, we’re joined by cook and food writer Alison Roman! We discuss her new dessert cookbook Sweet Enough, her early years as a restaurant pastry chef, and the chaotic conditions of working in the service industry. Then, Roman describes working at the experimental bakery Milk Bar in New York City, hosting cooking videos at Bon Appétit, and eventually working as a food columnist at The New York Times. On the back-half, we talk about the criticism she faced in 2020, the subsequent fallout from her remarks, the personal newsletter that emerged, the connective power of cooking, the time capsule of writing, and what she hopes for in the years to come.For more, listen to Talk Easy wherever you get your podcasts or head to: https://lemonada.lnk.to/TalkEasywithSamFragosofdSee omnystudio.com/listener for privacy information.

It's a food media-themed doubleheader in The Grill Room! First, Dylan convenes with The Infatuation C.E.O. Paul Needham, who discusses the economics of his restaurant recommendation empire. Then acclaimed food writer and entrepreneur Alison Roman stops by to discuss her journey from legacy media to entrepreneurship and why her defenestration from The New York Times turned out to be a blessing in disguise. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

In a rerun of an *absolute hit* episode from last holiday season, we're talkin' Thingies with Alison Roman, the woman behind a SLEW of recipes we cook all the dang time. We know you know her, but JIC, she's the author of NYT bestselling—and gifty!—cookbooks Sweet Enough, Nothing Fancy, and Dining In, she doles out the most delightful kitchen content in A Newsletter and on her Home Movies YouTube channel, and she delivers guidance of all kinds on her Solicited Advice podcast. In essence: She's full of thoughts, and we want them all.   First things first, what we would bring to a pilot kid-gift swap (thx, Leslie!): Spirograph, Yellow Owl Workshop DIY Pin & Flair Kit, Bastien Contraire Stencil Kit, Majo Ideas Art Pack, and Pop Tubes.   Alison's tabletop Thingies include beeswax candles (try Greentree Home Candle—maybe in the sangria color?!), candle holders *in general* (e.g., this Sophie Lou Jacobson one), and interesting serving platters including Bordallo Pinheiro's. For the bod, she loves using Laneige's lip mask as lip balm, and Davines's Vegetarian Miracle Mask for her hair. On the food front, how about chopped fermented chilies—use them to make her Brothy Chickpeas with Calabrian Chili (and/or these chickpeas)—and, for dessert, Kolsvart gummies.    Share your Thingies with us at 833-632-5463, podcast@athingortwohq.com, and @athingortwohq, or drop them in our Geneva!   YAY.  

Between her best-selling cookbooks and on-camera instructing, Alison Roman has made a name for herself as the approachable yet straightforward chef who's determined to teach people how to cook. In addition to her celebrated online presence, in 2023, Alison made an offline career leap and built a grocery store called First Bloom. In this episode, we get into the financial details of how she went from working in restaurants after dropping out of college to building her online brand to self-funding her grocery store. She also discusses the pressure that public figures feel to be content creators in the current media landscape and why she feels her most powerful when she's writing. We even get into her dream nail-polish partnership and discuss why she's pushing back against the notion that everything she wears is “saying something.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Happy Thanksgiving! This week we investigate the Queen of Home Arts, Martha Stewart herself. We get inside the late ‘80s suburban decadence of Martha Stewart Living, and examine the Dream / Threat of Northeastern WASP-y frigidity. We also situate Martha in a lineage of STARGIRL domestic goddesses (Gwyneth Paltrow, Alison Roman, Ballerina Farm), explore the weirdness of transforming the Home into a stage, and reflect on who we “inherit” domesticity from in our modern era.  Discussed: *Announcement: Emma is accepting more 1:1 personal training clients! Book a free consult call here. Martha, Netflix documentary (2024) “The Promises Martha Stewart Made — And Why We Wanted to Believe Them,” Joan Didion in the New Yorker (2000) Set of Martha Stewart Living on the famed Turkey Hill Road Martha's banana bread recipe – the best! “The Making of Book 100” The Martha Stewart Podcast (2024) The 2024 Alison Roman Thanksgiving Special

Alison Roman is an author, chef, and digital creator known for her unfiltered, honest approach to food, lifestyle, and storytelling. She has carved her own path in a media landscape that often favors formulaic approaches, taking the helm of her content, and connecting deeply with her audience.  Listen now to learn about how Alison empowered herself through YouTube, the challenges of podcasting, and opening the First Bloom Corner Store. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

In this hilarious and insightful episode of the Lady Journey Podcast, Katie takes us on her wild adventure at Skankfest, sharing all the outrageous highlights and fun from this epic comedy festival!

@Lauren_McDuffie, is the author of the beautiful and inspiring cookbook "Homemade-ish: Recipes and Cooking Tips That Keep It Real" Known for her knack of blending home-cooked charm with modern-day convenience, Lauren's work has been making waves in the culinary world. We'll dive into her creative process, chat about her beloved blog "My Kitchen Little," and get a glimpse into the life of someone who beautifully marries food, photography, and writing.So grab a cup of coffee, settle in, and get ready to be inspired by the delightful Lauren McDuffie.TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hi. Welcome to Dishing with Stephanie's dish, and I am here with the author Lauren McDuffie, Talking With My Mouth Full , and she is someone that I'm just getting familiar with. So Lauren, welcome to the program.Lauren McDuffie [00:00:26]:Thank you so much for having me.Stephanie [00:00:28]:Yeah. Your book, Homemade-ish, I think I saw it, like, on maybe a publisher's weekly list, and then I started paging through it. And you're I I hope this, like, hits you in the right way. You're kind of, like, sort of semi homemade ish, but not exactly.Lauren McDuffie [00:00:48]:Yes. No. That's you really hit the nail on the head with that. Okay. Yeah.Stephanie [00:00:52]:I used to watch semi homemade with Sandra Lee you. In the beginning of the Food Network days, and she's kinda gotten a bad rap. What I loved about her and what I loved when I was going through your book too is just this idea that we don't have to, like, make every single thing from scratch in order to put a decent meal on the table for our family.Lauren McDuffie [00:01:16]:Right. It's just that's just true.Stephanie [00:01:19]:And it prevents people sometimes from cooking at all. This idea that cooking is so complicated and so hard. And as someone who I mean, I'm just a home cook, and I feel like that's a great space where you can sometimes take shortcuts and also knowing the shortcuts to take.Lauren McDuffie [00:01:38]:Yes. Exactly.Stephanie [00:01:40]:So your book, Homemade-ishLauren McDuffie [00:01:42]:Mhmm.Stephanie [00:01:43]:Is really lovely. And I felt like was the modern day version of sort of that idea because your food looks incredible. Your you must be a are you a a photo stylist? Because your food in your book is, like, amazing.Lauren McDuffie [00:01:58]:Thank you. Yes. I did the photography and the styling for all my books, and it's I just love that part of the process so much. So thank you for saying that.Stephanie [00:02:07]:I did laugh because you have a piece in there you, talk about, like, I just love this. This is my joy. And I'm in the middle of finishing a second book, and I'm not feeling that it's my joy.Lauren McDuffie [00:02:23]:I get that too. Yeah. That's fair. I was like, I'm all the time. So I under Yeah.Stephanie [00:02:30]:I have 35 pictures left, and I don't even wanna eat the food anymore because I'm so sick of it.Lauren McDuffie [00:02:35]:Yep. You've spent enough time with it probably. Yes. I get that. I do.Stephanie [00:02:40]:So catch my listeners up a little bit about you and who you are and your blog.Lauren McDuffie [00:02:46]:Okay. So I yes. I run a, a recipe website called my kitchen little, which I think it just turned 5, like, within the past week. So I I don't know. In blog years, that's not a baby anymore. So and and I run it as a business, which I really, I really enjoy. But prior to this website, I had a blog, which was very much a writing space. I love to write, and I started that, I don't know, maybe 12, 13 years ago, a long time ago back when food blogs were still sort of a novel thing.Lauren McDuffie [00:03:19]:Not everyone had one at the time. So I started I started that when my daughter was was a baby, and I just needed an outlet. And for me, cooking has always been my favorite sort of creative outlet. I love food. I love to talk about food, and a blog just seemed like a really nice way to gather together my creative interest with writing and cooking. And and, eventually, I fell in love with photography just by necessity because I learned that people want to see what you're talking about. Yes. So I grew a new love for that whole side of it too.Lauren McDuffie [00:03:50]:So so I had a food blog for a really long time purely as a hobby, but I I I met a lot of other people along the way who were in in food land just like me but in different ways. And, I had the opportunity to do my my first cookbook several years ago, which was kind of an homage to my Appalachian roots. And then I did another book a few years later, which is called Southern Lights. I lived in Charleston, South Carolina at the time. AndStephanie [00:04:15]:You did? My brother lives there. I love Charleston so much.Lauren McDuffie [00:04:18]:I love you. We moved to Portland a year ago from Charleston, and I was very sad to leave. But I love Portland too. So so it's it's been fine. But, yeah, I have a special spot in my heart for Charleston, and that book sort of was inspired by just my time living in, the low country and in the south, and I wanted to show off the healthier side of the southern table, which was a really fun book project. But, this book, Homemade ish, I just really enjoyed doing because I've found that a lot of my actual friends, like in my neighborhood and in my real life, are really drawn to things that are genuinely easy, truly low maintenance, and unintimidating. You know, I love a long cooking project with the best of them, something that takes all day and then I have to go out into the world to find really obscure ingredients. I like that because I'm a food nerd, and that's the kind of stuff that makes me happy.Lauren McDuffie [00:05:11]:But a lot of people, in fact, most people that I know, they're not like that. They they do, however, want to make food themselves in their home because there's a lot to be said for that, but they wanna do it with the least amount of fuss, you know, possible. And so that's really where the idea for this book came. And I also did use to watch semi homemade, and I appreciated kind of the heart of the show. The point of it made so much sense to me. So, yeah, I kind of wanted to breathe some modern new life into that concept. And because ready made foods and store bought foods have really come a long way since the nineties, and there's so much out there, that's that's really great fodder for jumping off and being creative and doctoring up into something new. And that was that's kind of the point of the book.Stephanie [00:05:57]:Yeah. So you take something that's maybe giving you a a a helping hand as it were, like pesto or deli meats or even, rotisserie chickenLauren McDuffie [00:06:08]:Yes.Stephanie [00:06:08]:And then you kinda take it the rest of the way.Lauren McDuffie [00:06:11]:Absolutely. Yeah. I think that cookbooks really serve a wonderful purpose in just giving ideas also. I think sometimes just coming up with what to make for dinner can be, you know, a deterrent in and of itself. And so I'm I'm hoping that these recipes are also fodder for people's own just riffing and and their own interpretation. So, hopefully, it'll help people see their grocery stores kind of in a new light. Like, what do you mean for me? Yeah. Yeah.Stephanie [00:06:38]:You mentioned in the book, I think it's 5, like, of your favorite products that everyone should have in their pantry at all times that you always have a meal available. And maybe it wasn't exactly 5, but I think it was pesto was 1. Yep. Curry. I think prepared curry was theLauren McDuffie [00:06:58]:paste. I love I love a curry paste.Stephanie [00:07:01]:And can you share a few more?Lauren McDuffie [00:07:03]:Sure. And I think that this list probably changes, a little bit, but for me, a rotisserie chicken is always a go to. I I tend to never get sick of finding ways to wield a rotisserie chicken because you can just do so much with them. But I think this is gonna you know, people scoff at at bagged salads sometimes, which is silly to me, but I do a lot in this book with bagged salads. I usually have one in my fridge to play on and and riff on. I think they're really valuable because it saves you time with chopping and Yeah. Procuring all of the individual things. I just there's something to be said for that.Lauren McDuffie [00:07:41]:SoStephanie [00:07:41]:Do you have bagged salad? Like, are you an Aldi person? Are you a Trader Joe's person? Are you whatever your grocery store is where you are? Because they apparently someone told me once that the bagged salads at Aldi that are $3 are really quite good, and I've never hadLauren McDuffie [00:07:57]:I haven't either. Although, I'm people I see people talking about Aldi more and more singing its praises. So I will have to check that out. That's really good intel.Stephanie [00:08:07]:I can't get past the quarter to get the cart.Lauren McDuffie [00:08:10]:Oh. Oh, yeah. I can't do that.Stephanie [00:08:12]:I'm like, come on. Like, it's a quarter, but people say it ensures that the people bring the carts back into the store.Lauren McDuffie [00:08:21]:I see. Okay. Okay. I'm just like, chargeStephanie [00:08:24]:me a dollar. I don't care. I just want I don't wanna have to fish around in my bag for a quarter.Lauren McDuffie [00:08:29]:Right. I know. That's true. I didn't know about that whole thing. Okay. That is interesting. But it's funny you mentioned Trader Joe's because I just went there last week for the first time in, like, 6 years for no reason other than that. I've moved a few times and COVID happened, and I just hadn't been in a while, and I forgot how much I love that store.Lauren McDuffie [00:08:49]:Yeah. And it it's perfect for this book because they have so many wonderful things that are already kind of made and started for you. But, yeah, I almost panic bought so many things when I went in there because I was like, oh gosh. It all looks so good.Stephanie [00:09:03]:You are my person because I'm a panic shopper. Yeah. Like, where I just and and during COVID, I mean, I have still nightmares about trying to go to the grocery store during COVID and just literally throwing things in your cart and running out. But I'm also a panic orderer at a restaurant because I want everything.Lauren McDuffie [00:09:23]:Oh, I know. I I feel you on that. I'm a little bit like that. I close my eyes and just play roulette andStephanie [00:09:29]:Yes.Lauren McDuffie [00:09:30]:That's like your dog. No. I get that. But I did I got some salads there last week to your point that were very good. So but, yeah, normally, I I grocery shop so much just for my work that it's almost a daily thing. And, I do get delivered groceries, which people think is funny because I don't always pick out my own individual this and that. But for pure efficiency sake, again, which is sort of the heart of this book, I just shop at, like, my big local supermarket and and get all my bagged salads and sundries there and, you know, use them in a pinch. They're always helpful.Stephanie [00:10:04]:Every day, what does your day look like? Like, are you already working on the next book, and is that what you're doing every day?Lauren McDuffie [00:10:11]:Yeah. You know, I, I did this book right before we moved from Charleston to Portland, and I did it really fast. For me, it was it was fast. And it didn't burn me out, but it definitely gave me a nice kind of pause in in the the cookbook making because I had a book come out a year ago as well. So I had 2 come out pretty close together, which has been really fun. But I'm just kind of enjoying sitting back a little and looking at the stuff I've made, and and I'm actually working on a non food related book, right now just to see, if that can go anywhere. So but I've been focusing a lot on my my website and growing that. I just you know, as I said before, it's past the 5 year mark, and it's really nice to see that, coming more to fruition and and doing doing pretty well.Lauren McDuffie [00:11:02]:So I've just kind of thrown myself into the to that side of things, but I'm sure another book idea will will will surface because I love making them. But, like, you you were just saying, it's a lot when you're in it. It's like, woah. I'm I why am I doing this? But it's it's great when all is said and done, but, yeah, I took a little break.Stephanie [00:11:19]:There's been a kinda trend that I've been seeing with cookbook authors and recipe developers. I'm curious if you're thinking about this at all. We have a lot of people that have launched substacks, and Instagram and TikTok are just full of recipes. And we're in some respects, I feel like have reached this, like, everything is just like this free recipe, and people just comment like recipe, recipe, recipe. Yes. And Yes. With that, which is great because you build an audience and you build a community, there are some creators that are like, wow. I'm just putting all this time, energy, and money into this thing that the books aren't making money like they used to.Stephanie [00:12:06]:Podcasts have never really made money unless you're, like, the top 20. And so we have all these creators spending all this energy, and we're all chasing, you know, the few scents that you get when someone watches something on a YouTube. So I'm wondering if, like, we're almost at, like, some of the creators, Carolyn Chambers has talked about this, about taking all of her recipes off of her website and really funneling people only into recipe ways that she can monetize. Have you thought about that at all, or do you think about that when you're working on your blog?Lauren McDuffie [00:12:41]:Yeah. I do. Because sometimes it does start to feel almost futile when you really sit back and you think of I mean, and you just summarized it really well. I go back and forth. I mean, I actually started a substack, as well, and I've enjoyed that as a separate space for me to write more creatively because no one comes to food blogs anymore, as you know, to hear hear what anyone has to say about their life. I mean, that's a that's a big joke now. You know, get to the recipe already. And so my self stack became sort of that.Lauren McDuffie [00:13:09]:I think for me, it's been motivating because my own traffic on my website has grown exponentially over the last year, really, year, maybe year and a half, and that keeps me in the game. But I do sometimes wonder and I had someone ask me just last week about, another factor, which is AI is now a part of things as well too, which is so intimidating and it makes me wonder, is that where people are just going to stop, you know, for all of their their recipes? And are we gonna become obsolete? I don't know. It's scary actually to think about it. But but I have some very, very dear friends who are full time food bloggers and are very helpful resources for me and have taught me a lot about SEO, so I which is search engine optimization, and it's sort of how to play the game with Google so that you get your content in front of all the people out there who are googling things all the time. And it keeps me inspired and motivated when I talk to other people who have found real success in this. But I don't know. To your question, it is a little bit nerve wracking and and scary to think about what's gonna happen 5 years from now. I don't really know, but I just know that I enjoy doing it and I I'm enjoying the little wins and little successes that I'm seeing month to month right now, and that's keeping me going.Lauren McDuffie [00:14:27]:And and the books, like you said, you know, I don't know many people who write cookbooks to get rich, but, it's a wonderfully legitimizing thing to have. I love having a tangible representation of of my work, and it's it's just I I love them. I love that I've that I've done them, and it's it's valuable in other ways that aren't necessarily monetary. And and it all kind of works together as this little food machine and who knows exactly where it's going, but I I'm confident and optimistic that it'll still be, there's still a place for our blogs and recipe websites.Stephanie [00:15:01]:Well and to your point, I think what is also happening, which is sort of in your wheelhouse, I don't consider myself a writer. My husband actually is a writer, So I'm pretty careful about what that looks like in that space. I am a 300 words or less person. I am a bullet pointed list. I just that's how I think, and that's what works for me. But to your point, if you have, like, talent in the writing space and having your own personal points of view, I do think that there's always gonna be room for that where people align with your vision or your values or your lifestyle choices, and they get to know you and they wanna be more in your world?Lauren McDuffie [00:15:44]:Hope so. Yeah. I think so too. I really do. That that human element of the equation is special, and I think people like it. It's it's a really nice thing. And so I'm hoping in fact, you know, I've actually made a commitment to invest more into the writing in my website even though I'm not telling you a story about my life anymore.Stephanie [00:16:05]:Right. But youLauren McDuffie [00:16:06]:can still weave your voice into how you explain food. You know, most of my my blog posts, I don't even really call it a blog anymore. It really is more of a recipe website, but there's still tons of words in there. And you could pick and choose which words you use, and I try to make mine as useful, but also entertaining and worth people's time to read, and that's one way you can separate yourself from the bazillions of other people who are doing the same thing. SoStephanie [00:16:32]:Yeah. So I'm talking with Lauren McDuffie, and her book is Homadish. Couple of other things in your book specifically that I really loved. I I don't know. I I was, was thinking about this today. I was, doing a TV segment with a friend and there was a laundry guy on and he was talking about, know, the 5 things you need to have in your laundry room. And I thought, wow. You know, there's blogs and I've got, like, kitchen essentials and you really broke it down this in in your book, some things worth noting about what you should the 13 things you literally need to have in your kitchen.Stephanie [00:17:10]:I've never seen a list so small and so spot on. So good for you.Lauren McDuffie [00:17:15]:Thank you. Yeah. I, I that list came to be because I was photographing the book, and, I realized I have I have rooms filled with props and things that I've used for years because I work as a food photographer and a stylist. But in, you know, in the name of keeping things real and, authentic, I just used the stuff that I genuinely cook with in my real life. So, yeah, it made it it made it very clear that you don't need a lot. I love minimalism. It makes me feel good, and so I wanted to kinda capture that.Stephanie [00:17:47]:Yeah. So it was a cutting board, a chef's knife, a large deep lidded pot, a large skillet, a medium lidded pot, large baking sheets, a muffin pan, which I might argue with you on the muffin pan.Lauren McDuffie [00:17:58]:Yeah. Yeah. I know. I had to sneak that in because there's 2 recipes in my book that require it.Stephanie [00:18:03]:Okay. Alright. A Dutch oven, a grater, a can opener, a large spatula or spoon, a blender, or and a strainer. And and, like, I guess because the one thing that the muffin pan is is you can't replicate a muffin pan, really.Lauren McDuffie [00:18:17]:Well, that's true. Well and I think, specifically, I was just trying to say that you can literally make every single thing in this book with just these 13 things, but I'd be willing to stretch that and say you could probably get by with cooking a lot more for a lot longer with just these things. You really don't need I mean and you're right. The muffin pan is very unique to the to the book. But, yeah, I I think in general, less is more. I'm not a big, single use kitchen tool person. I used to be, but we have moved so much. Like, my family, we've moved a lot, and that'll make a minimalist out of you.Lauren McDuffie [00:18:52]:Yeah. It had it had me. So, yeah, I wanted to weave that notion into this book because I think it's kind ofStephanie [00:18:58]:refreshing. So do you have an instant pot or a slow cooker?Lauren McDuffie [00:19:01]:I do have a slow cooker because I love them. They're so helpful, and I love a slow cooked thing. Like, we're getting into that season now, so mine's like, I've just dusted it off and it's ready to go. But, yeah, I I don't have an instant pot, and I'm sure I would like it. I mean, I'm sure I would like an air fryer. I don't have that either, and I I know people love them. But that's just me probably being resistant to one change. And then also, you know, if we move again, that's another thing I'm gonna have to pack and unpack.Lauren McDuffie [00:19:31]:SoStephanie [00:19:32]:Yeah. You don't need a air fryer. And the only thing I would say about the Instant Pot is the pressure cooking aspect is really nice, and it's a slow cooker too. Oh, yes. But there's something kinda homey about your ceramic slow cooker. You know?Lauren McDuffie [00:19:49]:Yes. And I love just I love a Dutch oven, like, old school just but I also work from home, and so I'm here to to do that. But for I used to not work in my house, and I loved a slow cooker because it just it made everything so easy.Stephanie [00:20:04]:Yes.Lauren McDuffie [00:20:04]:Yeah.Stephanie [00:20:06]:So as you're thinking about food trends and kind of new products, like, one of the, you have a recipe that's kinda like this. You know, we went through a shakshuka phase.Lauren McDuffie [00:20:18]:Yes.Stephanie [00:20:19]:Mhmm. Are there any, like, trends that you're seeing on the horizon that you're like, oh, I need to simplify that?Lauren McDuffie [00:20:28]:That's that's a great question. I well, one trend that I've literally been working on just this morning is I'm really obsessed with chili crisp, which is something I see all over the place. I like spice. And so I've been trying to think of ways in fact, I just shared in my, I think I shared in my news letter, or I'm getting ready to, ways to kind of make your own but using a store bought one as your just like with homemade ish, using it as a launch pad. So I took a chili crisp that I bought, from maybe Trader Joe's, and I turned it into a southern style chili crisp by adding something like candied pecans and a little apple cider vinegar and, like Yum. Like, so it it and brown sugar, I think, or or molasses is what it was. But, anyways, I southernized, an already store bought product, which is very much what this book is sort of all about. But I keep seeing chili crisp everywhere, and it makes me so happy because I love it.Stephanie [00:21:23]:I really wanna put that on a white bean or cauliflower or puree. I'm just hearing you talk about it.Lauren McDuffie [00:21:30]:That's the perfect idea. Yeah. That would be fun.Stephanie [00:21:33]:Do you like, some of the as I look at cookbooks Mhmm. Sometimes I see, like, that and this is why I'm probably not a very prolific person when I do this. I kind of plot along. Like, oh, I'm gonna make, you know, this, double stuffed something. And then they find 12 other ways to make the same thing, but just with different twists on it. Do you think like that?Lauren McDuffie [00:22:01]:I think I do now, but that's because I have to think strategically about how I publish recipes on and on my website, at least, because that's very that's very useful just for getting views and getting people. It's funny how how my brain splits into when I'm writing recipes for a book. It's a very different it's much freer, actually, creatively. But then, to your question, when I'm working on coming up with recipes for my, for my website, yeah, if I can split something off and offer variations, that serves me really well. So, yeah, I think my brain does work that way. Yeah. The more the merrier.Stephanie [00:22:39]:Yeah. And and I know I I'm always like, there's a reason people are doing it like this. AndLauren McDuffie [00:22:44]:Yeah.Stephanie [00:22:44]:I'm not doing it like that, but I know there's a reason why people are. And it never occurred to me that it was due to SEO, but that makes total sense.Lauren McDuffie [00:22:52]:Yeah. That's why I would do it at least. Yeah. Yeah.Stephanie [00:22:56]:Are there other cookbook authors that inspire you or that like, books that you just will never take off your shelf considering that you've moved, so you've probably pared down?Lauren McDuffie [00:23:05]:Yes. I really have. I donated some books that I'd worn pretty well. But, yes. I, I love Alison Roman's books. I I just I think the well, her food is a lot like the food that I just cook for myself, on any given day because it's very simple. It's nothing more than it needs to be, and I like that. But I really respect and appreciate anybody that truly innovates and carves out their own style.Lauren McDuffie [00:23:32]:That's really hard to do. I mean, I live in this very saturated world of, you know, recipe development and food. And so anytime someone comes along and has a very distinct and sort of fresh feeling, point of view, I just think that's great. I admire that. At it. Yeah. She's good at that. She's she's done that for herself.Lauren McDuffie [00:23:50]:So she's the first person that came to mind. And and I have her books. They're sitting out, and they have been for a long time. So yeah. Yeah. I love her.Stephanie [00:23:59]:When you is there, like, a classic recipe that you just find yourself coming back to that's maybe from your blog that you just love andLauren McDuffie [00:24:09]:Yeah. I always say my, my most, I guess, well loved and well worn recipe, it's, I love Cajun and Creole, Cuisine, and I've got just this etouffee recipe that I have been making for a really, really long time, that's got shrimp and and chicken and andouille, and it's just so good. I've made it for, I think, everyone that has ever come to my house. It's just so tasty, and it tastes better the longer that it sits. Anything that can check that box, I'm gonna automatically be a fan of. But but I think that's my all time favorite, and I love, like, a Cocoa Van, as well. In fact, I'm sitting here today working on chicken stew collection, for my website, and that's just my favorite, I think, category of of food just in general. But my all time favorite would be the this like an etouffee, like a spicy one.Lauren McDuffie [00:24:59]:Yeah. I love them, and I make them all the time. SoStephanie [00:25:02]:Yeah. And that is super southern too. Like Yep. Something that you know, sometimes I think, like, oh, do I even need to, like, tell someone a recipe for this? Like, some of it seems so obvious.Lauren McDuffie [00:25:15]:Oh, sure.Stephanie [00:25:15]:That is something and and I guess you get accustomed. Like, I can make gravy like nobody's business. Yeah. Sure. But I you know, in the Midwest, we had grew up with gravy on everything, so it's Yeah. Sort of unique.Lauren McDuffie [00:25:28]:And appreciate that. I know. I I forget sometimes how, I I assume things are just, so easy and you don't need recipes for things, but then I'll have friends who just are like, Lauren, no. That's why I wrote this book. They're just like, you know, I don't know what I'm doing. My brain doesn't work that way. And so I always equate it to the way that I am with gardening. I don't know how to do anything with plants at all.Lauren McDuffie [00:25:51]:I'm so ignorant, and so I always just try to remember, like, how I am with plants is how some people are with cooking. It's just not your you wanna do it, but you just aren't super well versed in. SoStephanie [00:26:01]:yeah. Alright. Well, I'm gonna put a link to the book, obviously, homemade ish, in the notes here. I will also, remind me of the name of your blog again.Lauren McDuffie [00:26:12]:It's called my kitchen little, and so it's just my kitchen little dot com.Stephanie [00:26:15]:It's cute. And then, I'll find your substack, and I'll link to it too. Great. And we'll go from there. But it was really lovely to spend time with you. I Right. Really think the book is clever. I felt like I knew right away people in my life that would really get a lot out of this.Lauren McDuffie [00:26:33]:Good to hear.Stephanie [00:26:34]:And, it's beautifully shot, which is also I really admire that because I'm over here with my stupid iPhone, but it's, it's beautifully shot. It looks great, and I would recommend that people buy it. I when I really sat down with it and went through the recipes, I liked it very much. It's homemade ish. Recipes and cooking tips that keep it real. And I liked your 13 things you need in the kitchen probably minus the muffin pan.Lauren McDuffie [00:27:01]:That's fair. That's fair. I get it. Alright. Thanks, Lauren. Thank you so much.Stephanie [00:27:06]:Okay. We'll talk soon. Bye bye.Lauren McDuffie [00:27:13]:Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

@Lauren_McDuffie, is the author of the beautiful and inspiring cookbook "Homemade-ish: Recipes and Cooking Tips That Keep It Real" Known for her knack of blending home-cooked charm with modern-day convenience, Lauren's work has been making waves in the culinary world. We'll dive into her creative process, chat about her beloved blog "My Kitchen Little," and get a glimpse into the life of someone who beautifully marries food, photography, and writing.So grab a cup of coffee, settle in, and get ready to be inspired by the delightful Lauren McDuffie.TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hi. Welcome to Dishing with Stephanie's dish, and I am here with the author Lauren McDuffie, Talking With My Mouth Full , and she is someone that I'm just getting familiar with. So Lauren, welcome to the program.Lauren McDuffie [00:00:26]:Thank you so much for having me.Stephanie [00:00:28]:Yeah. Your book, Homemade-ish, I think I saw it, like, on maybe a publisher's weekly list, and then I started paging through it. And you're I I hope this, like, hits you in the right way. You're kind of, like, sort of semi homemade ish, but not exactly.Lauren McDuffie [00:00:48]:Yes. No. That's you really hit the nail on the head with that. Okay. Yeah.Stephanie [00:00:52]:I used to watch semi homemade with Sandra Lee you. In the beginning of the Food Network days, and she's kinda gotten a bad rap. What I loved about her and what I loved when I was going through your book too is just this idea that we don't have to, like, make every single thing from scratch in order to put a decent meal on the table for our family.Lauren McDuffie [00:01:16]:Right. It's just that's just true.Stephanie [00:01:19]:And it prevents people sometimes from cooking at all. This idea that cooking is so complicated and so hard. And as someone who I mean, I'm just a home cook, and I feel like that's a great space where you can sometimes take shortcuts and also knowing the shortcuts to take.Lauren McDuffie [00:01:38]:Yes. Exactly.Stephanie [00:01:40]:So your book, Homemade-ishLauren McDuffie [00:01:42]:Mhmm.Stephanie [00:01:43]:Is really lovely. And I felt like was the modern day version of sort of that idea because your food looks incredible. Your you must be a are you a a photo stylist? Because your food in your book is, like, amazing.Lauren McDuffie [00:01:58]:Thank you. Yes. I did the photography and the styling for all my books, and it's I just love that part of the process so much. So thank you for saying that.Stephanie [00:02:07]:I did laugh because you have a piece in there you, talk about, like, I just love this. This is my joy. And I'm in the middle of finishing a second book, and I'm not feeling that it's my joy.Lauren McDuffie [00:02:23]:I get that too. Yeah. That's fair. I was like, I'm all the time. So I under Yeah.Stephanie [00:02:30]:I have 35 pictures left, and I don't even wanna eat the food anymore because I'm so sick of it.Lauren McDuffie [00:02:35]:Yep. You've spent enough time with it probably. Yes. I get that. I do.Stephanie [00:02:40]:So catch my listeners up a little bit about you and who you are and your blog.Lauren McDuffie [00:02:46]:Okay. So I yes. I run a, a recipe website called my kitchen little, which I think it just turned 5, like, within the past week. So I I don't know. In blog years, that's not a baby anymore. So and and I run it as a business, which I really, I really enjoy. But prior to this website, I had a blog, which was very much a writing space. I love to write, and I started that, I don't know, maybe 12, 13 years ago, a long time ago back when food blogs were still sort of a novel thing.Lauren McDuffie [00:03:19]:Not everyone had one at the time. So I started I started that when my daughter was was a baby, and I just needed an outlet. And for me, cooking has always been my favorite sort of creative outlet. I love food. I love to talk about food, and a blog just seemed like a really nice way to gather together my creative interest with writing and cooking. And and, eventually, I fell in love with photography just by necessity because I learned that people want to see what you're talking about. Yes. So I grew a new love for that whole side of it too.Lauren McDuffie [00:03:50]:So so I had a food blog for a really long time purely as a hobby, but I I I met a lot of other people along the way who were in in food land just like me but in different ways. And, I had the opportunity to do my my first cookbook several years ago, which was kind of an homage to my Appalachian roots. And then I did another book a few years later, which is called Southern Lights. I lived in Charleston, South Carolina at the time. AndStephanie [00:04:15]:You did? My brother lives there. I love Charleston so much.Lauren McDuffie [00:04:18]:I love you. We moved to Portland a year ago from Charleston, and I was very sad to leave. But I love Portland too. So so it's it's been fine. But, yeah, I have a special spot in my heart for Charleston, and that book sort of was inspired by just my time living in, the low country and in the south, and I wanted to show off the healthier side of the southern table, which was a really fun book project. But, this book, Homemade ish, I just really enjoyed doing because I've found that a lot of my actual friends, like in my neighborhood and in my real life, are really drawn to things that are genuinely easy, truly low maintenance, and unintimidating. You know, I love a long cooking project with the best of them, something that takes all day and then I have to go out into the world to find really obscure ingredients. I like that because I'm a food nerd, and that's the kind of stuff that makes me happy.Lauren McDuffie [00:05:11]:But a lot of people, in fact, most people that I know, they're not like that. They they do, however, want to make food themselves in their home because there's a lot to be said for that, but they wanna do it with the least amount of fuss, you know, possible. And so that's really where the idea for this book came. And I also did use to watch semi homemade, and I appreciated kind of the heart of the show. The point of it made so much sense to me. So, yeah, I kind of wanted to breathe some modern new life into that concept. And because ready made foods and store bought foods have really come a long way since the nineties, and there's so much out there, that's that's really great fodder for jumping off and being creative and doctoring up into something new. And that was that's kind of the point of the book.Stephanie [00:05:57]:Yeah. So you take something that's maybe giving you a a a helping hand as it were, like pesto or deli meats or even, rotisserie chickenLauren McDuffie [00:06:08]:Yes.Stephanie [00:06:08]:And then you kinda take it the rest of the way.Lauren McDuffie [00:06:11]:Absolutely. Yeah. I think that cookbooks really serve a wonderful purpose in just giving ideas also. I think sometimes just coming up with what to make for dinner can be, you know, a deterrent in and of itself. And so I'm I'm hoping that these recipes are also fodder for people's own just riffing and and their own interpretation. So, hopefully, it'll help people see their grocery stores kind of in a new light. Like, what do you mean for me? Yeah. Yeah.Stephanie [00:06:38]:You mentioned in the book, I think it's 5, like, of your favorite products that everyone should have in their pantry at all times that you always have a meal available. And maybe it wasn't exactly 5, but I think it was pesto was 1. Yep. Curry. I think prepared curry was theLauren McDuffie [00:06:58]:paste. I love I love a curry paste.Stephanie [00:07:01]:And can you share a few more?Lauren McDuffie [00:07:03]:Sure. And I think that this list probably changes, a little bit, but for me, a rotisserie chicken is always a go to. I I tend to never get sick of finding ways to wield a rotisserie chicken because you can just do so much with them. But I think this is gonna you know, people scoff at at bagged salads sometimes, which is silly to me, but I do a lot in this book with bagged salads. I usually have one in my fridge to play on and and riff on. I think they're really valuable because it saves you time with chopping and Yeah. Procuring all of the individual things. I just there's something to be said for that.Lauren McDuffie [00:07:41]:SoStephanie [00:07:41]:Do you have bagged salad? Like, are you an Aldi person? Are you a Trader Joe's person? Are you whatever your grocery store is where you are? Because they apparently someone told me once that the bagged salads at Aldi that are $3 are really quite good, and I've never hadLauren McDuffie [00:07:57]:I haven't either. Although, I'm people I see people talking about Aldi more and more singing its praises. So I will have to check that out. That's really good intel.Stephanie [00:08:07]:I can't get past the quarter to get the cart.Lauren McDuffie [00:08:10]:Oh. Oh, yeah. I can't do that.Stephanie [00:08:12]:I'm like, come on. Like, it's a quarter, but people say it ensures that the people bring the carts back into the store.Lauren McDuffie [00:08:21]:I see. Okay. Okay. I'm just like, chargeStephanie [00:08:24]:me a dollar. I don't care. I just want I don't wanna have to fish around in my bag for a quarter.Lauren McDuffie [00:08:29]:Right. I know. That's true. I didn't know about that whole thing. Okay. That is interesting. But it's funny you mentioned Trader Joe's because I just went there last week for the first time in, like, 6 years for no reason other than that. I've moved a few times and COVID happened, and I just hadn't been in a while, and I forgot how much I love that store.Lauren McDuffie [00:08:49]:Yeah. And it it's perfect for this book because they have so many wonderful things that are already kind of made and started for you. But, yeah, I almost panic bought so many things when I went in there because I was like, oh gosh. It all looks so good.Stephanie [00:09:03]:You are my person because I'm a panic shopper. Yeah. Like, where I just and and during COVID, I mean, I have still nightmares about trying to go to the grocery store during COVID and just literally throwing things in your cart and running out. But I'm also a panic orderer at a restaurant because I want everything.Lauren McDuffie [00:09:23]:Oh, I know. I I feel you on that. I'm a little bit like that. I close my eyes and just play roulette andStephanie [00:09:29]:Yes.Lauren McDuffie [00:09:30]:That's like your dog. No. I get that. But I did I got some salads there last week to your point that were very good. So but, yeah, normally, I I grocery shop so much just for my work that it's almost a daily thing. And, I do get delivered groceries, which people think is funny because I don't always pick out my own individual this and that. But for pure efficiency sake, again, which is sort of the heart of this book, I just shop at, like, my big local supermarket and and get all my bagged salads and sundries there and, you know, use them in a pinch. They're always helpful.Stephanie [00:10:04]:Every day, what does your day look like? Like, are you already working on the next book, and is that what you're doing every day?Lauren McDuffie [00:10:11]:Yeah. You know, I, I did this book right before we moved from Charleston to Portland, and I did it really fast. For me, it was it was fast. And it didn't burn me out, but it definitely gave me a nice kind of pause in in the the cookbook making because I had a book come out a year ago as well. So I had 2 come out pretty close together, which has been really fun. But I'm just kind of enjoying sitting back a little and looking at the stuff I've made, and and I'm actually working on a non food related book, right now just to see, if that can go anywhere. So but I've been focusing a lot on my my website and growing that. I just you know, as I said before, it's past the 5 year mark, and it's really nice to see that, coming more to fruition and and doing doing pretty well.Lauren McDuffie [00:11:02]:So I've just kind of thrown myself into the to that side of things, but I'm sure another book idea will will will surface because I love making them. But, like, you you were just saying, it's a lot when you're in it. It's like, woah. I'm I why am I doing this? But it's it's great when all is said and done, but, yeah, I took a little break.Stephanie [00:11:19]:There's been a kinda trend that I've been seeing with cookbook authors and recipe developers. I'm curious if you're thinking about this at all. We have a lot of people that have launched substacks, and Instagram and TikTok are just full of recipes. And we're in some respects, I feel like have reached this, like, everything is just like this free recipe, and people just comment like recipe, recipe, recipe. Yes. And Yes. With that, which is great because you build an audience and you build a community, there are some creators that are like, wow. I'm just putting all this time, energy, and money into this thing that the books aren't making money like they used to.Stephanie [00:12:06]:Podcasts have never really made money unless you're, like, the top 20. And so we have all these creators spending all this energy, and we're all chasing, you know, the few scents that you get when someone watches something on a YouTube. So I'm wondering if, like, we're almost at, like, some of the creators, Carolyn Chambers has talked about this, about taking all of her recipes off of her website and really funneling people only into recipe ways that she can monetize. Have you thought about that at all, or do you think about that when you're working on your blog?Lauren McDuffie [00:12:41]:Yeah. I do. Because sometimes it does start to feel almost futile when you really sit back and you think of I mean, and you just summarized it really well. I go back and forth. I mean, I actually started a substack, as well, and I've enjoyed that as a separate space for me to write more creatively because no one comes to food blogs anymore, as you know, to hear hear what anyone has to say about their life. I mean, that's a that's a big joke now. You know, get to the recipe already. And so my self stack became sort of that.Lauren McDuffie [00:13:09]:I think for me, it's been motivating because my own traffic on my website has grown exponentially over the last year, really, year, maybe year and a half, and that keeps me in the game. But I do sometimes wonder and I had someone ask me just last week about, another factor, which is AI is now a part of things as well too, which is so intimidating and it makes me wonder, is that where people are just going to stop, you know, for all of their their recipes? And are we gonna become obsolete? I don't know. It's scary actually to think about it. But but I have some very, very dear friends who are full time food bloggers and are very helpful resources for me and have taught me a lot about SEO, so I which is search engine optimization, and it's sort of how to play the game with Google so that you get your content in front of all the people out there who are googling things all the time. And it keeps me inspired and motivated when I talk to other people who have found real success in this. But I don't know. To your question, it is a little bit nerve wracking and and scary to think about what's gonna happen 5 years from now. I don't really know, but I just know that I enjoy doing it and I I'm enjoying the little wins and little successes that I'm seeing month to month right now, and that's keeping me going.Lauren McDuffie [00:14:27]:And and the books, like you said, you know, I don't know many people who write cookbooks to get rich, but, it's a wonderfully legitimizing thing to have. I love having a tangible representation of of my work, and it's it's just I I love them. I love that I've that I've done them, and it's it's valuable in other ways that aren't necessarily monetary. And and it all kind of works together as this little food machine and who knows exactly where it's going, but I I'm confident and optimistic that it'll still be, there's still a place for our blogs and recipe websites.Stephanie [00:15:01]:Well and to your point, I think what is also happening, which is sort of in your wheelhouse, I don't consider myself a writer. My husband actually is a writer, So I'm pretty careful about what that looks like in that space. I am a 300 words or less person. I am a bullet pointed list. I just that's how I think, and that's what works for me. But to your point, if you have, like, talent in the writing space and having your own personal points of view, I do think that there's always gonna be room for that where people align with your vision or your values or your lifestyle choices, and they get to know you and they wanna be more in your world?Lauren McDuffie [00:15:44]:Hope so. Yeah. I think so too. I really do. That that human element of the equation is special, and I think people like it. It's it's a really nice thing. And so I'm hoping in fact, you know, I've actually made a commitment to invest more into the writing in my website even though I'm not telling you a story about my life anymore.Stephanie [00:16:05]:Right. But youLauren McDuffie [00:16:06]:can still weave your voice into how you explain food. You know, most of my my blog posts, I don't even really call it a blog anymore. It really is more of a recipe website, but there's still tons of words in there. And you could pick and choose which words you use, and I try to make mine as useful, but also entertaining and worth people's time to read, and that's one way you can separate yourself from the bazillions of other people who are doing the same thing. SoStephanie [00:16:32]:Yeah. So I'm talking with Lauren McDuffie, and her book is Homadish. Couple of other things in your book specifically that I really loved. I I don't know. I I was, was thinking about this today. I was, doing a TV segment with a friend and there was a laundry guy on and he was talking about, know, the 5 things you need to have in your laundry room. And I thought, wow. You know, there's blogs and I've got, like, kitchen essentials and you really broke it down this in in your book, some things worth noting about what you should the 13 things you literally need to have in your kitchen.Stephanie [00:17:10]:I've never seen a list so small and so spot on. So good for you.Lauren McDuffie [00:17:15]:Thank you. Yeah. I, I that list came to be because I was photographing the book, and, I realized I have I have rooms filled with props and things that I've used for years because I work as a food photographer and a stylist. But in, you know, in the name of keeping things real and, authentic, I just used the stuff that I genuinely cook with in my real life. So, yeah, it made it it made it very clear that you don't need a lot. I love minimalism. It makes me feel good, and so I wanted to kinda capture that.Stephanie [00:17:47]:Yeah. So it was a cutting board, a chef's knife, a large deep lidded pot, a large skillet, a medium lidded pot, large baking sheets, a muffin pan, which I might argue with you on the muffin pan.Lauren McDuffie [00:17:58]:Yeah. Yeah. I know. I had to sneak that in because there's 2 recipes in my book that require it.Stephanie [00:18:03]:Okay. Alright. A Dutch oven, a grater, a can opener, a large spatula or spoon, a blender, or and a strainer. And and, like, I guess because the one thing that the muffin pan is is you can't replicate a muffin pan, really.Lauren McDuffie [00:18:17]:Well, that's true. Well and I think, specifically, I was just trying to say that you can literally make every single thing in this book with just these 13 things, but I'd be willing to stretch that and say you could probably get by with cooking a lot more for a lot longer with just these things. You really don't need I mean and you're right. The muffin pan is very unique to the to the book. But, yeah, I I think in general, less is more. I'm not a big, single use kitchen tool person. I used to be, but we have moved so much. Like, my family, we've moved a lot, and that'll make a minimalist out of you.Lauren McDuffie [00:18:52]:Yeah. It had it had me. So, yeah, I wanted to weave that notion into this book because I think it's kind ofStephanie [00:18:58]:refreshing. So do you have an instant pot or a slow cooker?Lauren McDuffie [00:19:01]:I do have a slow cooker because I love them. They're so helpful, and I love a slow cooked thing. Like, we're getting into that season now, so mine's like, I've just dusted it off and it's ready to go. But, yeah, I I don't have an instant pot, and I'm sure I would like it. I mean, I'm sure I would like an air fryer. I don't have that either, and I I know people love them. But that's just me probably being resistant to one change. And then also, you know, if we move again, that's another thing I'm gonna have to pack and unpack.Lauren McDuffie [00:19:31]:SoStephanie [00:19:32]:Yeah. You don't need a air fryer. And the only thing I would say about the Instant Pot is the pressure cooking aspect is really nice, and it's a slow cooker too. Oh, yes. But there's something kinda homey about your ceramic slow cooker. You know?Lauren McDuffie [00:19:49]:Yes. And I love just I love a Dutch oven, like, old school just but I also work from home, and so I'm here to to do that. But for I used to not work in my house, and I loved a slow cooker because it just it made everything so easy.Stephanie [00:20:04]:Yes.Lauren McDuffie [00:20:04]:Yeah.Stephanie [00:20:06]:So as you're thinking about food trends and kind of new products, like, one of the, you have a recipe that's kinda like this. You know, we went through a shakshuka phase.Lauren McDuffie [00:20:18]:Yes.Stephanie [00:20:19]:Mhmm. Are there any, like, trends that you're seeing on the horizon that you're like, oh, I need to simplify that?Lauren McDuffie [00:20:28]:That's that's a great question. I well, one trend that I've literally been working on just this morning is I'm really obsessed with chili crisp, which is something I see all over the place. I like spice. And so I've been trying to think of ways in fact, I just shared in my, I think I shared in my news letter, or I'm getting ready to, ways to kind of make your own but using a store bought one as your just like with homemade ish, using it as a launch pad. So I took a chili crisp that I bought, from maybe Trader Joe's, and I turned it into a southern style chili crisp by adding something like candied pecans and a little apple cider vinegar and, like Yum. Like, so it it and brown sugar, I think, or or molasses is what it was. But, anyways, I southernized, an already store bought product, which is very much what this book is sort of all about. But I keep seeing chili crisp everywhere, and it makes me so happy because I love it.Stephanie [00:21:23]:I really wanna put that on a white bean or cauliflower or puree. I'm just hearing you talk about it.Lauren McDuffie [00:21:30]:That's the perfect idea. Yeah. That would be fun.Stephanie [00:21:33]:Do you like, some of the as I look at cookbooks Mhmm. Sometimes I see, like, that and this is why I'm probably not a very prolific person when I do this. I kind of plot along. Like, oh, I'm gonna make, you know, this, double stuffed something. And then they find 12 other ways to make the same thing, but just with different twists on it. Do you think like that?Lauren McDuffie [00:22:01]:I think I do now, but that's because I have to think strategically about how I publish recipes on and on my website, at least, because that's very that's very useful just for getting views and getting people. It's funny how how my brain splits into when I'm writing recipes for a book. It's a very different it's much freer, actually, creatively. But then, to your question, when I'm working on coming up with recipes for my, for my website, yeah, if I can split something off and offer variations, that serves me really well. So, yeah, I think my brain does work that way. Yeah. The more the merrier.Stephanie [00:22:39]:Yeah. And and I know I I'm always like, there's a reason people are doing it like this. AndLauren McDuffie [00:22:44]:Yeah.Stephanie [00:22:44]:I'm not doing it like that, but I know there's a reason why people are. And it never occurred to me that it was due to SEO, but that makes total sense.Lauren McDuffie [00:22:52]:Yeah. That's why I would do it at least. Yeah. Yeah.Stephanie [00:22:56]:Are there other cookbook authors that inspire you or that like, books that you just will never take off your shelf considering that you've moved, so you've probably pared down?Lauren McDuffie [00:23:05]:Yes. I really have. I donated some books that I'd worn pretty well. But, yes. I, I love Alison Roman's books. I I just I think the well, her food is a lot like the food that I just cook for myself, on any given day because it's very simple. It's nothing more than it needs to be, and I like that. But I really respect and appreciate anybody that truly innovates and carves out their own style.Lauren McDuffie [00:23:32]:That's really hard to do. I mean, I live in this very saturated world of, you know, recipe development and food. And so anytime someone comes along and has a very distinct and sort of fresh feeling, point of view, I just think that's great. I admire that. At it. Yeah. She's good at that. She's she's done that for herself.Lauren McDuffie [00:23:50]:So she's the first person that came to mind. And and I have her books. They're sitting out, and they have been for a long time. So yeah. Yeah. I love her.Stephanie [00:23:59]:When you is there, like, a classic recipe that you just find yourself coming back to that's maybe from your blog that you just love andLauren McDuffie [00:24:09]:Yeah. I always say my, my most, I guess, well loved and well worn recipe, it's, I love Cajun and Creole, Cuisine, and I've got just this etouffee recipe that I have been making for a really, really long time, that's got shrimp and and chicken and andouille, and it's just so good. I've made it for, I think, everyone that has ever come to my house. It's just so tasty, and it tastes better the longer that it sits. Anything that can check that box, I'm gonna automatically be a fan of. But but I think that's my all time favorite, and I love, like, a Cocoa Van, as well. In fact, I'm sitting here today working on chicken stew collection, for my website, and that's just my favorite, I think, category of of food just in general. But my all time favorite would be the this like an etouffee, like a spicy one.Lauren McDuffie [00:24:59]:Yeah. I love them, and I make them all the time. SoStephanie [00:25:02]:Yeah. And that is super southern too. Like Yep. Something that you know, sometimes I think, like, oh, do I even need to, like, tell someone a recipe for this? Like, some of it seems so obvious.Lauren McDuffie [00:25:15]:Oh, sure.Stephanie [00:25:15]:That is something and and I guess you get accustomed. Like, I can make gravy like nobody's business. Yeah. Sure. But I you know, in the Midwest, we had grew up with gravy on everything, so it's Yeah. Sort of unique.Lauren McDuffie [00:25:28]:And appreciate that. I know. I I forget sometimes how, I I assume things are just, so easy and you don't need recipes for things, but then I'll have friends who just are like, Lauren, no. That's why I wrote this book. They're just like, you know, I don't know what I'm doing. My brain doesn't work that way. And so I always equate it to the way that I am with gardening. I don't know how to do anything with plants at all.Lauren McDuffie [00:25:51]:I'm so ignorant, and so I always just try to remember, like, how I am with plants is how some people are with cooking. It's just not your you wanna do it, but you just aren't super well versed in. SoStephanie [00:26:01]:yeah. Alright. Well, I'm gonna put a link to the book, obviously, homemade ish, in the notes here. I will also, remind me of the name of your blog again.Lauren McDuffie [00:26:12]:It's called my kitchen little, and so it's just my kitchen little dot com.Stephanie [00:26:15]:It's cute. And then, I'll find your substack, and I'll link to it too. Great. And we'll go from there. But it was really lovely to spend time with you. I Right. Really think the book is clever. I felt like I knew right away people in my life that would really get a lot out of this.Lauren McDuffie [00:26:33]:Good to hear.Stephanie [00:26:34]:And, it's beautifully shot, which is also I really admire that because I'm over here with my stupid iPhone, but it's, it's beautifully shot. It looks great, and I would recommend that people buy it. I when I really sat down with it and went through the recipes, I liked it very much. It's homemade ish. Recipes and cooking tips that keep it real. And I liked your 13 things you need in the kitchen probably minus the muffin pan.Lauren McDuffie [00:27:01]:That's fair. That's fair. I get it. Alright. Thanks, Lauren. Thank you so much.Stephanie [00:27:06]:Okay. We'll talk soon. Bye bye.Lauren McDuffie [00:27:13]:Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

It's time for Earnestness Bonanza, our bi-annual call-in show where we DROP THE ACT and answer listener questions HONESTLY. This time with real voice calls! You can call to leave more messages before we record Part 2 at 385-GAY-GUYS! See us LIVE in Chicago on October 6th and New York on October 12th! Tickets at linktree.com/straightiolab. MERCH IS HERE: cottonbureau.com/people/straightiolab SUBSCRIBE TO OUR PATREON at patreon.com/straightiolab for bonus episodes twice a month and don't forget to rate and review us on Apple Podcasts!See omnystudio.com/listener for privacy information.

It's so much fun when Alison Roman drops by the studio. We recently had her in to talk about her excellent newsletter writing—you should be subscribing—and her newly relaunched YouTube show, Home Movies. We also talk about where she's been dining out in New York City, her life upstate in rural New York, who she is reading on Substack (Jason Stewart, Clare De Boer, Christina Chaey), and all the things you wanted to ask Alison about what is good in and out of the kitchen. Also, cookbooks! It's a really fun catch-up, and we hope you enjoy it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM ALISON ROMAN:Alison Wants You to Eat the Shells on Your Shrimp [YouTube]Spanish Tortilla with Aioli and Friends [official]Alison Makes The Best (and Easiest) Tomato Tart You'll Eat This Year [YouTube]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Throw down a picnic blanket, and grab some snacks and drinks: It's time for some Hard Questions with the food writer, YouTuber and podcaster Alison Roman. We tackle quandaries like, Should you sign away your children's image rights in order to get them into your preferred day care? Is hacking people for fun ever OK? And does it matter if we're rude to our digital assistants?Guest:Alison Roman, cook, writer and authorAdditional Reading: Why Deleting Your Period Tracker Won't Protect Your PrivacyDilly Bean Stew With Cabbage and Frizzled Onions We want to hear from you. Email us at hardfork@nytimes.com. Find “Hard Fork” on YouTube and TikTok.

While a student, Alison Roman made a life-changing decision to leave college to start working in a restaurant kitchen and has never looked back. Sam talks to Alison about being such a decisive person, creating viral recipes, the magic of pasta water, weighing information and intuition and making the content for yourself that you wish to see in the world when no one else will make it for you. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

One-on-one pod: Chris is in New York, and TJ is home in Glendale. We chat about putting your parents' name in your phone as "mommy," Chris fixed his loose outlets, Chris in conversation with Alison Roman, shoppy shops and deli cups, branzino sashimi, Mel Ottenberg's popper's party, we take a look at the trough urinal in 2024, a Bratpack review, Fred Again at the Coliseum, fidget spinner in the movie theater, some restaurant complaints, and off we go on tour this week, come see us in your city and get tickets here. twitter.com/donetodeath twitter.com/themjeans howlonggone.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey! Today you get to read my words and hear them. This will either be great for you or totally unbearable, depending on how you feel about the Aussie accent. I love writing but I also love talking so I thought this could be a cool way to share the newsletter sometimes. Let me know in the comments what you thought and how this format works for you guys? * Flash Sale on portfolio, project and social media reviews can be booked here * A podcast episode I did a while back with Mike Gutterman of Neg Pos podcast all about music and photography that might be of interest to you if you are a music lover * Ren Hang for anyone who doesn't know his work. Amazing! * Alison Roman for anyone who is interested in her * My Pinterest account which is a place I upload frequently and is great for sharing and storing images This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lucylumen.substack.com

Hello, and welcome to another episode of the podcast. Today on the podcast, I'm excited to have an interview with Debbie Berne. Debbie is a professional book designer and has been designing books for over 20 years for publishers of all sizes, working on projects for authors, editors, agents, poets, artists, chefs, gardeners, and musicians. During the COVID-19 pandemic, Debbie took an interest in how book design interacts with the editorial side of making books, and the result is her new book, The Design of Books: An Explainer for Authors, Editors, Agents, and Other Curious Readers, published by The University of Chicago Press. Today on the podcast, we talk about why she wrote her book with authors and editors in mind, the importance of design in cookbooks, particularly the recipes and trends in cookbook covers, and why it's important to consider a book designer when you publish your book.  Things We Mention In This Episode Debbie Berne Design The Design of Books by Debbie Berne Dining In by Alison Roman  

Plus: the best spots in Bountiful, good ice cream in a hostile setting, Oquirrh, good Indian food in Draper, Sol Agave, we try for too long to think of the word "carnitas," angel food cake, new cookbook (one is misidentified as "It's Time" when it's actually called "All Time"), Molly Baz v. Alison Roman, and our favorite salads. --- Send in a voice message: https://podcasters.spotify.com/pod/show/hivemindhq/message

In this episode, Hilton sits down with best-selling cookbook author and chef, Alison Roman, to discuss not only all things food, but best sleep practices, balancing doing what you love and financial freedom, how to meet your soulmate on Instagram, and how to deal with haters.Find Alison on her website, alisoneroman.com, and get the latest on her IG @alisoneroman. 

Are you searching for gluten-free or grain-free desserts that are so delicious that you don't realize anything is missing? Indulgent grain-free desserts are not only possible, but they can also be easy to make and fun to serve your guests! You already may know that high-quality ingredients are the secret to making simple recipes better, but by the end of this episode, you might be surprised to learn about an unexpected pantry staple that lends texture and softness to any flourless cake. You'll also find out about a classic modifiable crepe technique that will charm you with its endless variations — from a simple sprinkle of sugar to seasonal fruit and beyond. You'll also discover several of our favorite classic desserts that are naturally grain-free, with no alterations or difficult-to-find ingredients involved! This episode is your ultimate guide to indulgent treats without compromise, so don't miss your opportunity to include these flourless wonders at your next dinner party or holiday!***Links to from this week's show:Flourless chocolate brownie cookies by Alison Roman for Bon Appetit, adapted by SonyaKari's favorite flourless chocolate cake by Tyler FlorenceBaked by Melissa's chickpea cakeBlack bean cake recipe from Clean EatingPassover crepes made with eggs and potato starch from Diary of a Recipe Collector, easy paleo crepes from Elana's pantry, and 2 ingredient banana pancakes from The KitchnBananas Foster by Brennan's restaurant in New OrleansNielsen and Massey vanilla bean paste***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this episode, I chat with Celia Sack, founder and owner of Omnivore Books about cookbooks, cooking disasters and achievements, her favorite cookbooks, and the growing geographical scope of cookbooks. Located in an old butcher shop in Noe Valley, Omnivore Books is a cherished epicurean hub blending a passion for food and the pleasures of reading. As the Bay Area's only culinary bookshop, Omnivore Books specializes in new and vintage books on food and drink. They are open daily and staffed by passionate cookbook lovers who will happily guide you to the perfect book. When Celia Sack's fascination for the culinary universe first bloomed, it was hardly imaginable that her path would weave through the nuanced worlds of rare golf books straight into the heart of Omnivore Books. Cookbooks, she reveals, are conduits of solidarity and understanding, opening palates and minds alike to the diverse tapestry of global heritage. The physicality of leafing through a cookbook receives its due reverence too; it's likened to the full-bodied experience of listening to an entire music album, where each recipe is a track in the soundtrack of our culinary landscape.Enjoy!MandyOmnivore BooksThe Zuni Café Cookbook, Judy RogersCookbooks by Alison RomanAbsolution, Alice McDermottCannery Row, John SteinbeckNorth Woods, Daniel MasonTwain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens: Andrew BeahrsPraisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks, Crystal Wilkinson A Fortunate Life, A.B. FaceySmall Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs, Julia Turshen 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement,  Jane ZieglemanSupport the showThe Bookshop PodcastMandy Jackson-BeverlySocial Media Links

Chef Annie heeft een topper van culigoeroe Alison Roman, een pasta gerecht met chorizo én gehaktballetjes die je aan de Billy doen denken.Het menu van deze weekOrzo met geroosterde paprika en chorizoDillige bonenstoof met kool en gebakken uitjesZweedse gehaktballetjes met aardappelpureeEen productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Our interview with Alison Roman is our Roman Empire. Alison—kitcheness, writer and cookbook author—became our best friend back in Aspen and, as such, agreed to make her pod debut on becoming a Brooklyn statistic, doling out terrible advice on her own show, IG Stories repost policies, famous fans, viral and white whale recipes, kitchen hacks, extremely hot soup and sandwich takes, learning new slang in real time, Taco Bell, people finally listening to themselves again and enjoying what they actually like vs. what they are told to enjoy, not being able to pick your fans and blocking out the noise, the one dish every dude should know how to cook, shopping for her husband and styling him with a little help from Throwing Fits, buying into The Bear hype just like everyone else, the best restaurants in NYC, Keith McNally's social media, cooking related indulgences and complete wastes of money and much more on Alison Roman's interview with The Only Podcast That Matters™. For more Throwing Fits, check us out on Patreon: www.patreon.com/throwingfits.

This episode is allll about Alison Roman's famous Shallot Pasta. Pasta with a shallot sauce may not be your first choice for a pasta sauce, but this recipe is here to sway you! Give it a try + let me know what you think! Recipe Link - https://www.alisoneroman.com/recipes/caramelized-shallot-pastaBe sure to follow at @thehcgpodcast.com :) xxMegan Hosted on Acast. See acast.com/privacy for more information.

It's time for our annual tradition, the Table Manners Christmas Special, and boy oh boy do we have the crème de la crème of guests for you this time round! We've welcomed back some of our very favourite chef guests from across the years to tell us all about their tips & tricks for the perfect Christmas meal. We've got the incredible Jamie Oliver, Nigella Lawson, Paul Hollywood, Alison Roman & John Torode all dropping by for a chat, to help you through the Christmas canapés, starters, mains and desserts; what more could you need for the ultimate cooking advice?! We loved hearing about their perfect party food ideas, easy cocktail recipes, how to conquer the Christmas dinner, the perfect way to bake mince pies, and it's official that freezing bread sauce in advance is chef approved! Join us for a veritable 'Festive Feast' of guests. Hosted on Acast. See acast.com/privacy for more information.

It's that time of year where we sit back, relax and reflect on some of the best stuff that came out this year! First up, we asked Alex Beggs — freelance food writer, former staffer at ‘Bon Appetit' and all-around friend of the show — to tell us about her favorite cookbooks of 2023. Here's Alex's list. You can find pictures, links and more details at our website! - ‘More is More' by Molly Baz - ‘Make It Japanese' by Rie McClenny- ‘More Than Cake' by Natasha Picowicz- ‘Sweet enough' by Alison Roman- ‘Snacking Bakes' by Yossy Arefi - ‘Pulp' by Abra Berens - ‘Tenderheart' by Hetty Lui McKinnon ]]>

This week, we're talkin' Thingies with Alison Roman, the woman behind a SLEW of recipes we cook all the dang time. We know you know her, but JIC, she's the author of NYT bestselling—and gifty!—cookbooks Sweet Enough, Nothing Fancy, and Dining In, she doles out the most delightful kitchen content in A Newsletter and on her Home Movies YouTube channel, and she delivers guidance of all kinds on her Solicited Advice podcast. In essence: She's full of thoughts, and we want them all.First things first, what we would bring to a pilot kid-gift swap (thx, Leslie!): Spirograph, Yellow Owl Workshop DIY Pin & Flair Kit, Bastien Contraire Stencil Kit, Majo Ideas Art Pack, and Pop Tubes.Alison's tabletop Thingies include beeswax candles (try Greentree Home Candle—maybe in the sangria color?!), candle holders *in general* (e.g., this Sophie Lou Jacobson one), and interesting serving platters including Bordallo Pinheiro's. For the bod, she loves using Laneige's lip mask as lip balm, and Davines's Vegetarian Miracle Mask for her hair. On the food front, how about chopped fermented chilies—use them to make her Brothy Chickpeas with Calabrian Chili (and/or these chickpeas)—and, for dessert, Kolsvart gummies. Share your Thingies with us at 833-632-5463, podcast@athingortwohq.com, and @athingortwohq, or drop them in our Geneva!Give yourself the gift of professional counseling with BetterHelp and take 10% off your first month with our link.Trust us: It's all about Nutrafol. Take $10 off your first month's subscription with the code ATHINGORTWO.YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Why do we call Nancy the queen of pistachios? What secrets can Ruth tell us about critic bait? And is Laurie really the only one of the three of us who loves tripe? Also, can food be too flavorful? These are just some of the things we're talking about in today's episode. We also discuss the vanity of cooking. We dish on show-off chefs and why Nancy says Thomas Keller and Massimo Bottura don't fit in that category. We talk about why we love Sarah Cicolini's Rome restaurant Santo Palato and the Pie Room at London's Holborn Dining Room. Plus, why chefs like Italy's Franco Pepe and Nancy use dehydrators. And could it be that writer and former “Great British Bake Off” finalist Ruby Tandoh is this generation's Laurie Colwin? In addition, for you, our paying subscribers, read on for bonus notes. But first, let's talk pine nuts. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast excerpts that didn't fit into the main show, consider becoming a paid subscriber.A better pine nutWould you be shocked to learn that the pine nuts you're most likely using in your pesto come from China or Siberia?Nancy, of course, knew all about this. But Ruth remained ignorant until a few years ago, at a market in Italy she noticed that the pinoli were much larger than the ones she buys at home.Back in her own kitchen, she scrutinized the pine nuts in her freezer. (Pine nuts are filled with oil, which means that left in the cupboard they quickly go rancid. It's much safer to store them in the freezer.) Sure enough, the label said something about the various countries the pine nuts might have come from, and not one of them was Italy or the United States.She took out a handful and laid them next to the ones she'd bought in Italy. Half the size! Then she tasted them. Half the flavor! These days she buys her pine nuts from Gustiamo, which owner Beatrice Ughi gets from the west coast of Italy where Pinus Pinea trees, better known as Italian stone pines or umbrella pines, grow. They're expensive. And they're worth it. Pro tip from Nancy, who gets pine nuts from Sicily for her Mozza restaurants but also uses the smaller, more common varieties of pine nuts for big batches of pesto. Use pricey larger Italian pine nuts when you want to serve the pine nuts whole, as in the rosemary-pine nut cookies she serves at Pizzeria Mozza with her famous butterscotch budino — we've got a recipe below. And if, like Laurie, you were wondering why we don't just harvest pine nuts from all the pine trees grown in the U.S., here are two articles from 2017 that explore the issue: Modern Farmer calls “the downfall of the American pine nut industry, a truly embarrassing and damaging loss given that the pinyon species in North America can produce nuts (seeds, technically) worth upwards of $40 per pound.” The magazine cites a Civil Eats report that puts part of the blame on a U.S. Bureau of Land Management practice of clearing “thousands of acres” of piñon-juniper woodlands for cattle grazing between the 1950s and ‘70s because the trees were “useless as timber.” The pistachio queen dehydratesNancy practically lives on Turkish pistachios, which are smaller and more flavorful than the American kind. She's particularly partial to pistachios from Aleppo. There are many sources; one we like in New York is Russ and Daughters. Nancy also loves Sicilian pistachios. But as she discusses in the podcast, if you want to get the nuts both green and crunchy, you're going to need a dehydrator. “That is,” she says, “the best purchase I've ever made.” This Magic Mill is a favorite. Another unexpected chef who uses a dehydrator is Slow Food hero Franco Pepe, who is also Nancy's favorite pizzaiolo. She rarely spends time in Italy without making a visit to Pepe in Grani, his restaurant in Caiazzo outside of Naples. In fact Nancy is the one who persuaded restaurant critic Jonathan Gold (and Laurie's late husband) to come to Caizzo for a 2014 Food & Wine article in which he said Franco Pepe made what “is probably the best pizza in the world." Many others, including our friend and Italian food expert Faith Willinger, who first told Nancy about Pepe, agree.So what does a chef like Pepe, who insists on hand mixing his dough and calibrates his pizzas to show off the freshness of his region's ingredients do with a dehydrator? For one thing, he dehydrates olive and puts them on a dessert pizza with apricots sourced from the volcanic soil of Vesuvius. It's fantastic. Laurie talked to him for the L.A. Times about what tech can do to save pizza's future. Read about it here. The Colwin legacyRuby Tandoh! Ruby Tandoh! If you want to read the article we all love — the one that got Ruth to suggest that Tandoh might be this generation's Laurie Colwin — here it is. Note the excellent title: “The Studied Carelessness of Great Dessert: On croquembouche, Alison Roman, and the art of not trying too hard.” And just in case you don't know Colwin's work, here are two stories, one from the New Yorker and one from the New York Times, that talk about the Colwin legacy. As for Tandoh's Vittles — if you're not reading it, you're missing out. You can find it here.Mind and heartThat is Massimo Bottura trying to make Nancy happy. Which he always does.  You probably know that his small restaurant in Modena, Osteria Francescana, has three Michelin stars and was voted the best restaurant in the world twice on the World's 50 Best list and remains on its Best of the Best list. You might also know that he's a chef with an extremely interesting mind and a huge heart, who is deeply involved with feeding the hungry of the world.We've known (and admired) both Massimo and his elegant American wife Lara Gilmore for a while now. But although Laurie and Nancy had eaten at his Modena restaurant many times, Ruth was late to the game. This is part of what she wrote in 2017, after her first marathon lunch at his restaurant:Leave it to me to go to a four-hour lunch on a day of such intense heat the newspaper headlines all read “Dangerous even for the animals.”  (For the record, it hit 107 degrees.)  … We arrived parched and almost dizzy with heat.Within seconds, we'd forgotten everything but the pure pleasure of listening to Massimo and Lara discuss their various projects (a refettorio in London, another in Burkina Faso and a gelateria in a refugee camp in Greece) — and the meal they were about to serve us.Blown away. That's my instant review.  If you want more, keep reading.For another perspective on Massimo's food, Laurie wrote in the L.A. Times about the meal she ate at Osteria Francescana earlier this summer when the chef was revisiting and reconceiving many of his iconic dishes, including tortellini. “Bottura may break the form of a classic dish,” she wrote, “but he almost always brings the flavor back to the nostalgic tastes of his childhood.”Incidentally, Massimo and Lara have a new book, Slow Food Fast Cars, and they will be discussing it with Ruth on Monday night, Dec. 11, at the 92nd Street Y in Manhattan. Come join them!Best comment of this episode? Nancy on croquembouche: “Struggling with your food is not a fun way to cook.”The London Restaurant ListHere are the London restaurants Nancy mentions in this episode.Lyle'sThe Barbary The Palomar: The Pie Room at the Holborn Dining RoomSaborSt. John'sPop Quiz!Can anyone guess the name of the chef standing next to Nancy?Want a recipe from Nancy?In addition, for you, our paying subscribers, read on for bonus notes and the recipe for Nancy's famous Butterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookie. And we'll give you the answer to the pop quiz above. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Capturing global attention through recipes so popular they became viral hashtags (#TheCookies, #ThePasta, #TheDip), Alison Roman wowed Sydney audiences in May 2023 in her quest for us all to ditch “domestic goddess” perfection and embrace a no-fuss, no-nonsense approach to cooking at home.Roman spoke to fellow cook and Australian television presenter Adam Liaw about all the things that took her from early life as a pastry chef in California to the stage of the Sydney Opera House Concert Hall. Hosted on Acast. See acast.com/privacy for more information.

Good morning! There are five days to Thanksgiving and a lot of us are already making shopping lists, if as yet for me only in my head. I love grocery shopping, a love I passed down to my daughter, and somewhere on the interwebs is a short video of her surfing her shopping cart through Fred Meyer market in Portland saying, “Wheeeee!” I love New York City, but the grocery shopping experience after nearly 30 years of well-lit, wide-aisled west coast supermarkets? Abysmal. As I mention in the audio, my plans this year got a little kiboshed. But! From adversity, opportunity, and I'll now go to two Thanksgivings, one day-of event with a lot of people I don't know and to whom I will get to feed pie, and a smaller one with family, for which I am not going go the whole 9 yards, there will be only 5 or 7 of us, a number likely to swell. We will not have turkey at this one but a roast goose, because one of the guests ate it once 30 years in Prague and remembers it fondly. I have never roasted a good but did watch some YouTubes and scanned for recipes and feel pretty confident, though will be very happy for your tips, and especially for a not-too-sweet glaze with which to baste the bird. I like sweet-and-meat but others do not so, hit me up. I am also going to be making a change to a standard recipe, if not a change this horrific. As I mentioned yesterday on the Twitter* machine, the correct number of eggs in mac-and-cheese is zero. What a I changing? The stuffing. Let me be clear: THIS WOULD NEVER BE THE CASE WERE I MAKING THE TURKEY. Stuffing, the kind I learned from my mom, is my favorite food, and while this means I should make it more than once a year, maybe just to stick in a chicken, I do not. A lack of at-hand giblets (which I knew meant the whole mess of innards you find in the bird; in the audio I meant gizzards, which I think is probably a fake word but anyway) might contribute, but mainly it's because to my mind you need to make vat of stuffing because it's so delicious and you want to feed it to many people and, if you are me, you need eat a great deal of it for yourself, before it goes into the turkey, and while you're stuffing the turkey, and at the dinner (three helpings), and cold from the fridge. I already look forward to 2024's repast.This year, along with the goose - and the potatoes that will be roasted in the goose fat - I will try a new stuffing recipe, one from my girl Alison Roman. As mentioned in the audio, I am already making changes to the recipe in my head. Here she is making it.Food is love (say it with me), and we've had a lot of both in this apartment these past few weeks, dinner parties and late-night hangs, including a few nights ago with a lot of the Reason mag peeps as well as the Fifth guys and their most recent guest, the awesome, funny, super-cute, whip-smart Mary Katherine Ham.Then two two nights ago - I am typing this at 8:39am on Sunday, hoping to get this up in time! - we welcomed our beloved Yael Bar Tur back from Israel. She was on the pod last month and in our hearts always. We ate all the food and drank all the wine and sang some songs and gave each other shirts we picked up in war zones. These friends, this life, I love it so much.A few links mentioned in the audio:“Sam Harris: The Bright Line Between Good and Evil,” Honestly podcastAnd the recipe! This, too, I love to much, and am sending all buttery love to you and yours xxThanksgiving Stuffing* 3 loaves white bread, supermarket variety, not too dense. I am liking potato bread these days. * 2 good-sized yellow onions, small dice* 6-8 stalks celery, small dice* 1 1/2 cups (3 sticks) butter* salt, pepper, poultry seasoning, thyme if you have it* 6 - 8 cups turkey stock, plus the giblets you've simmered in the stock, choppedA day or two before you plan to make the stuffing, let bread slices dry out a bit. Turn then a few times so somewhat evenly dried but don't stress. Once semi-dry, cut bread into cubes.In a large heavy-bottomed pot, melt the butter. Add onions and celery and cook, stirring frequently, until translucent and onions are starting to brown just a bit. Add your chopped giblets. (You are of course welcome to add the meat you chop off the turkey neck. I eat the neck, sending all squeamish people running from the room.) Unless your pot is massive, remove half of the onion mix; you'll be making the stuffing in two batches.Add half your cubed bread to onion-mix, stir to start coating the bread, sprinkling with salt, pepper, poultry seasoning and some thyme. Stir stir. Now start adding your stock, a cup at a time, until stuffing is moist but not wet.Stuff your turkey - or not! Any that does not fit in the bird, and there will be plenty, you can put in a buttered dish, maybe drizzle a little melted butter, and bake at a 350F oven until crisp on top.*And some outro love from the original X (man). Would that I could, I would feed him a wheelbarrow of stuffing and it would not give him half the joy he's given me. Happy Thanksgiving John Doe! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit smokeempodcast.substack.com/subscribe

It's not a cookbook, but the New York Times Cooking section is a huge source of recipes for both of us. In this episode, we break down some favorites for fall and Thanksgiving. Recipes mentioned in this episode: ⁠Pumpkin maple muffins (Alison Roman) Pumpkin crumb cake (Yossy Arefi) No-bake pumpkin cheesecake (Yossy Arefi) Pumpkin bundt cake with maple brown-butter glaze (Yossy Arefi) Red wine pear cardamom cake (Melissa Clark) Pumpkin-butterscotch with spiced whipped cream (Melissa Clark) Mango pie (Samin Nosrat & Hrishikesh Hirway) Cranberry curd tart (David Tanis) Dry-brined turkey with sheet pan gravy (Alison Roman) Roast spatchcock turkey (Mark Bittman) Buttered stuffing with celery and leeks (Alison Roman) Brussels sprouts with pickled shallots and labneh (Nik Sharma) Vegan green bean casserole (Gena Hamshaw) Green beans and greens with fried shallots (Alison Roman) Vegan mushroom make-ahead gravy (Melissa Clark) Roasted cauliflower (Amanda Hesser) Spicy caramelized squash with lemon and hazelnuts (Alison Roman) Cranberry sauce (Sam Sifton) Buttermilk-brined turkey breast (Samin Nosrat) Citrus and persimmon salad (David Tanis) The perfect herby salad (Alison Roman, Nothing Fancy) Brussels sprouts slaw (Nik Sharma, The Flavor Equation) Join our Cookbook Club! Our Instagram, ⁠@cookbookclubshow⁠ E-mail us: ⁠cookbookclubshow@gmail.com⁠ Find Renee and Sara on Instagram: ⁠@hipchickdigs⁠ and ⁠@realtor_saragray⁠ Our sponsor: ⁠Dropcloth Samplers⁠ Cook along with us! Next cookbook episode (releasing 11/29/2023): The Grand Central Baking Book, by Piper Davis & Ellen Jackson

Here are two classic conversations with two of our favorite people in food. Jamie Oliver returns to the show, and we could not be happier to talk with him about so many things. For those who didn't grow up watching food TV, here's the deal. Jamie pioneered a form of food television that brought cameras into the home in a way not previously seen. When The Naked Chef debuted on BBC Two in the UK and the Food Network in the United States in 1999, home cooking on TV was a stand-and-stir affair. Here, a young and floppy Oliver was cooking real food from a cool East London flat, talking viewers through the relative simplicity of making dinner.Oliver has gone on to write numerous cookbooks (selling 50 million in the UK alone) and create food TV that expanded beyond cooking, producing documentaries about the sugar industry and school lunches that transitioned his work from dude food evangelist to heartier activism. His latest book, One: Simple One-Pan Wonders, is out now.And it's a great day when our friend Alison Roman turns up at our New York City studio. We've really enjoyed reading and cooking through her recent baking book, Sweet Enough, and we wanted to ask her about what it's like to write three cookbooks in five and a half years, as well as to talk about the TV show she made, her spirited newsletter writing, the kosher salt wars, sheet pan shortcake, and where to eat in New York City right now.

Live from New York—it's our sold out show at the Bowery Ballroom! Cuisine queen Alison Roman joins us for everyone's favorite celebrity kitchen innuendo game, "hanging pots vs hidden fridge," before judging a rousing martini contest. Then we dive into the touching dual diary, "Sisters First," by infamous White House hell-raisers Jenna and Barbara Bush. From getting drunk at Yale to having deep respect for their lesbian secret service agent, hating when people criticize their dad to why the Iraq War was sad -- it's a Mission Accomplished!See omnystudio.com/listener for privacy information.

New episodes every Thursday

Originally published July 27th 2020Bonus Episode! We answer your questions with a few cameos from our friends.Things Mentioned:Cameos from Alison Roman, Evelyn Ngugi, Akin Akman and Emily AbbateRate the podcast and in the comments let us know what you favorite episode of Season 1 was.Do you have a questions for the hosts? Drop us a line. You can tweet us @traditionalpod or dm us on Instagram @none_traditional. If you want to be the first to know when a new episode arrives subscribe to the podcast and our newsletter at www.nontraditionalcast.com Co-Hosts: Anastasia Folorunso, Jenn MundiaProduced and Edited by: Anastasia FolorunsoTheme Music by EsabaluGraphics by Rowan Shalit Hosted on Acast. See acast.com/privacy for more information.

This week Jeremy and Reid are discussing Alison Roman's big mistake. Other topics include Hot People on Bad Television, The Daytrippers and coconut cream pie. Please!!!! Can you help us figure out the mystery movie? ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠➩ WEBSITE⁠ ◦ ⁠YOUTUBE ⁠◦⁠ ⁠⁠INSTAGRAM⁠⁠ ⁠ ⁠➩ SUPPORT W/$.99⁠ ◦ ⁠PATREON⁠ ◦ ⁠THE MERCH⁠ ⁠➩ REID⁠ ◦ ⁠JEREMY⁠ ◦ ⁠JACK⁠ ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠➩ withdanceandstuff@gmail.com⁠ ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠

Originally published June 15th 2020In Episode 3 we talk to Alison Roman, Writer and Cookbook author. Things Mentioned:#Mundzathon - follow along to keep up to date with all things running and Jenn's 5kDo you have a questions for the hosts? Drop us a line. You can tweet us @traditionalpod or dm us on Instagram @none_traditional. If you want to be the first to know when a new episode arrives subscribe to the podcast and our newsletter at www.nontraditionalcast.com Co-Hosts: Anastasia Folorunso, Jenn MundiaProduced and Edited by: Anastasia FolorunsoTheme Music by EsabaluGraphics by Rowan Shalit Hosted on Acast. See acast.com/privacy for more information.

Joël recently had a fascinating conversation with some friends about the power of celebrating and highlighting small wins in their lives. He talks about bringing this into his work life. May Stephanie interest you in a secret she learned regarding homemade pizza? RubyConf is coming! Who's submitting talks?! It's hekkin scary. Don't fret! Joël and Stephannie are here to help. Today, they discussed submitting a conference talk proposal from start to finish. Sheet pan pizza (https://anewsletter.alisoneroman.com/p/may-we-interest-you-in-a-party-of) RubyConf CFP (https://sessionize.com/rubyconf-2023/) Speakerline.io (https://speakerline.io/) WNB.rb (https://www.wnb-rb.dev/) Transcript: STEPHANIE: Hello and welcome to another episode of The Bike Shed, a weekly podcast from your friends at thoughtbot about developing great software. I'm Stephanie Minn. JOËL: And I'm Joël Quenneville. And together, we've come here to share a bit of what we've learned along the way. STEPHANIE: So, Joël, what's new in your world? JOËL: I've been having a really interesting conversation with some of my friends recently about the power of celebrating and highlighting small wins in our lives, both in, like, kind of sharing it with each other, like, you know, if something small happens, it's good for me to share it with my friends. But also, where it becomes really cool is where the friend group kind of gets together and celebrates that small win for one person, and how that can be, like, a small step to take, but it's just really powerful and encouraging for a friend group. And I think that applies not just among friends but in a team or other grouping in the workplace. STEPHANIE: That's so fun. How are you celebrating these small wins, like, over text? Is that the main way you're communicating something good that happened? JOËL: It depends on the friend group. I think, like, different friend groups will have, like, a different kind of cadence for the kind of things they do. And do they all hang out together? Do they have a group text, things like that? One of the friend groups I'm a part of, we meet weekly to go climbing at a rock-climbing gym, so that's kind of our hang-out. And [inaudible 01:34], we're there to do stuff at the gym, but it's also a social thing. And it's an opportunity to be like, "Oh, you know, did that thing workout, you know, at work?" "You know, good for you," Or "Did you get this project accepted?" And yeah, when small wins come up, it's a great time to celebrate. STEPHANIE: That's awesome. I think having regular time that you see people and being able to ask them about something that they had mentioned previously is so special and really important to me, like, in bonding and building the relationship. I also love the idea of celebrating milestones. So, this is, I guess, more of a bigger win, but milestones that aren't traditionally celebrated. You know, so, yeah, we'll have, like, a party when someone graduates or someone gets married. But I also have really enjoyed celebrating when someone gets a promotion at work. And, you know, maybe that's not, like, a once-in-a-lifetime thing, but it's still so worthy of going out for dinner or buying them a drink. I also will maybe, like, send my friends a little treat if I know that they did something small but hard for them, right? And sometimes that's even, like, responding to a scary email that they had sitting in their inbox for a while. Yeah, I really love that idea of supporting people, even in the small things in life that they do. JOËL: Yeah, and that's really validating, I think when you've done something hard and then a friend or a colleague reaches out to you. And it's kind of like, hey, I saw that. Good for you. STEPHANIE: How have you been thinking about bringing this into your work life? JOËL: I think it's about being on the lookout for things that other people do. And I think one thing I like to do is kind of publicly calling that out. It sounds like a negative thing, right? But just giving people kind of a public shout-out when they've succeeded at something. I think we're all kind of socialized not to maybe talk too much about accomplishments, especially if they feel kind of small and mundane. Being somebody else, I think, gives you a lot more leeway to say, "Hey, no, Stephanie, I see that you did that thing. And maybe it feels kind of like, oh no, you're just doing your job, but I think that's cool. And I want to, you know, just give you a shout-out in the company Slack channel or something." It doesn't have to be something big. You know, I'm not sending champagne to your home. But having that opportunity to just kind of celebrate something small and say, "Wait a minute, let's pause and acknowledge that you just did something cool." STEPHANIE: Yeah, I was thinking about how that's kind of, like, amplifying the win a little bit. I've definitely done this before, too, when I see someone share a win of theirs, maybe in a smaller Slack channel or kind of a personal level, or even just to me individually. And I really want other people to know that that happened to you and that they, you know, did an awesome job. And so, I have enjoyed, you know, sharing them more publicly on their behalf if they are comfortable with it. JOËL: And I'll say on the other end of that, I think it feels really good to be acknowledged by someone else that you've done something that they recognize. It's fun to share a win with other people because you're excited, but it's doubly fun when somebody else shares it for you. STEPHANIE: I agree. I think one thing that you, Joël, do really well, actually, is sharing your own personal wins in a very casual way. That's something I've always admired about you is how you recognize the small wins for yourself. JOËL: It's taken me, I think, a long time to get to that and find a way where, you know, you are sharing things that are fun for other people to see, things that might be inspiring, things that are kind of cool, and that are not just kind of, like, self-aggrandizing, like, bragging about stuff. It can be a fine line to walk. And, to a certain extent, you're a little bit marketing yourself. But yeah, I think I've kind of hit that right balance. STEPHANIE: Yeah, I think the thing that makes it work is that there's usually, like, a challenge or something that maybe you, like, went through a journey or overcame a little bit. And I think that's what is the inspiring part that makes me feel like, oh, okay, so, like, this is a realistic thing that, you know, Joël went through and, you know, he struggled with it maybe. But then, like, ultimately, you know, had some insights or came out the other side with some learnings. And I like that it's real, right? It's not just, "Hey, like, I did this, like, cool thing." It's like, "I went on this journey." And I find that really motivating when I am in that kind of situation next time. JOËL: There's a power to stories, right? And I think especially when you can make something relatable to other people. So, it's not just like, "Hey, I did a cool thing," which, you know, is also fun. But being able to say, "Hey, I messed up," or "I, you know, had this challenging problem dropped in my lap, and here's the journey I went on to resolve it. Hopefully, it acts a little bit as like a here's a template you could follow if you're ever in that situation." But maybe also a little bit of, like, inspiration for others as well, just being like, hey, Joël, messes up sometimes. So, Stephanie, what is new in your world? STEPHANIE: Speaking of small wins, I have finally perfected our at-home pizza situation for making pizza at home, which I have been struggling with for so long. Because I always was excited by the idea of making pizza and, you know, sometimes we would make our own dough. And sometimes, we would buy store-bought dough, but it never ended up being as crispy and cooked well-done the way that I want it to. It was always, like, a little bit mushy on the inside. The dough wasn't totally baked. And I would inevitably be disappointed when I had been, you know, building that excitement for pizza. And the other week, I found a new recipe to try, and I think it will be my new go-to recipe for making pizza at home. JOËL: I don't know if I'm allowed to ask this on air, but what's the secret? STEPHANIE: The secret? Well, okay, the first secret and/or learning that I've gathered is to not put as much sauce, cheese, and toppings as you think you want to because that's definitely what contributes to the under-doneness of the dough. But I pivoted to trying a more grandma-style crust that is kind of more like focaccia; really, you know, it involves a lot of olive oil. And you're cooking it for a while on pretty high heat to ensure the crispness and, you know, that it's cooked through. And, I mean, I love focaccia bread, so I don't mind it as, you know, the base of my pizza. It is a bit different from, you know, other kinds of pizzas. And if we had, like, a really, you know, fancy pizza oven to do the, like, super high heat, like, Neapolitan-style deal, I would also really enjoy that. But you know what? That's just not the reality of my home kitchen. So, I have really been enjoying this pizza recipe by Alison Roman that I will link in the show notes. But yeah, it has really changed my at-home pizza game. And I hopefully won't have any of my, you know, soggy dough bottom problems anymore. JOËL: So, you mentioned just kind of offhand, like, oh yeah, you know, the crust is just kind of, like, how you make focaccia. It sounds like you've made focaccia yourself before. STEPHANIE: I have made focaccia at home, and so I think applying it to Pizza was a real, like, light bulb moment for me. But, you know, it's not, like, totally effortless. But I think it's a lot more forgiving than other types of bread and, therefore, other types of pizza crust. And the one really enjoyable thing about making focaccia is there's a step where you use your fingers, and you're kind of holding your hands like you're playing a piano. And you, like, press into the dough after it has risen a little bit to create dimples and, you know, lets the oil kind of seep into the little holes. And it's very satisfying. It's a very good feeling. JOËL: The kind of the tactile aspect of it? STEPHANIE: Yeah, exactly. It's very fun. [chuckles] So, yeah, it's just an added bonus to my pizza adventures. JOËL: A win on top of a win. We'll take it. So, there's some news in the Ruby community this week because RubyConf has just opened their CFP, their call for proposals. And so, they're asking for people to submit their ideas for conference talks, and if you're lucky, you get picked to speak at the conference. And, Stephanie, I know that over the course of a year, you have a document where you collect conference talk ideas so that you have ideas to work on when the CFP comes around. Are you looking at any of them to potentially submit to RubyConf this year? STEPHANIE: Joël, I have to be honest with you; so far, I only have one idea on that list. [laughs] But that is one that I suppose could eventually become a conference talk proposal. So, when I heard the news, I definitely went down the rabbit hole of revisiting that idea and kind of starting to think about if it's something I wanted to pursue. I think the answer is yes. I definitely got a big push of motivation when I was like, oh, it's open. Like, now I can just get started if I want to. And then I was like, well, it's open for a month, so I could also just sit on it a little longer, you know, put it aside and revisit it when I have a little more time. But yeah, I was pretty excited because I think it gave me the motivation I needed to really think a little more deeply about this idea that I have. Otherwise, I think it would have continued to sit half-baked in my document for a long time. JOËL: And just for all of our listeners, the CFP just opened on July 12th, and it closes on August 20th. So, if you are listening and it's before August 20th, you still have a shot to submit your idea to be a speaker. STEPHANIE: Something that I've talked about with my other friends who enjoy speaking at conferences is how they come up with proposals, and I found that we all have different approaches. And I am really interested in digging into this further with you. But I realized that, for me, I really struggle with just, like, throwing out ideas and submitting them before I feel really confident that it's something that I have interesting things to say really, or, like, kind of adding a new perspective, or maybe approaching a topic that hasn't been approached before. I feel sometimes a bit hindered by my process, where I need to feel really confident before submitting something. Because a friend of mine she was telling me that her approach is to submit CFP for topic ideas that she wants to explore further. So, maybe it is something that she doesn't know a lot about yet, and she's using this process to learn more and dive deeper, and that, you know, gives her a reason to do that, whereas that seems really scary to me. JOËL: That's really interesting because it sounds like kind of an underlying motivation for your friend for submitting these talks is curiosity, exploration. And thinking back to myself, I think I usually submit ideas that have me excited or passionate, so that's kind of my underlying motivation for a talk. What would you say is maybe your underlying motivation when you're pitching an idea? STEPHANIE: Yeah, I think, for me, it is impact and, like, having an impact, especially for something that I've struggled with and wanting to share my experience and, hopefully, sharing something where other people can relate to. It's funny you mentioned that your motivators are, you know, excitement and passion. Because another person that I kind of had this conversation with mentioned that she writes talks based on experiences that have been very aggravating [chuckles] and painful for her. So, that ends up being, you know, a big motivator because she's so frustrated. [laughs] And, you know, wants to share this journey that she went on from a point of, I guess, maybe similar to me, like, making it easier for someone else who might find themselves struggling with the same problem. JOËL: I kind of like the idea of taking that to an extreme, and you're, like, rage submitting. STEPHANIE: Yeah, I feel like there would just be an infinite number [laughs] of topics that you could come up with in that case. JOËL: Like, I'm so angry at this bug. It cost me a week of my life. And now, it is going to get the spotlight on it at RubyConf. And I get to share that moment with everyone, express a lot of emotions, and, hopefully, save everyone else from having to do the same thing I did. STEPHANIE: Yeah. Or this terrible bug cost me a week of my life, and now you all get to hear about it. [laughter] Let me tell you -- JOËL: Yes. STEPHANIE: Exactly all the problems that I had to deal with. JOËL: And, honestly, as a narrative, it kind of works, right? There are different types of talks. Sometimes you go to a talk because you really want to learn a deep topic. Sometimes I just want to go and listen to, like, a good horror story. If someone's a good storyteller, like, yes, there are lessons I can take away from it, and I can be like, okay, this is what I can do. And I heard Stephanie talk about this bug, and so I'm going to use inspiration from that the next time I hit a bug. But sometimes it's also just good to, like, go there and sit and be, like, yes, I've been there. Yeah, kind of following along with the story and, you know, kind of the ups and downs because it is so relatable. STEPHANIE: Yeah. And I like that you mentioned that there are different types of talks that leave the audience, you know, with different things. Because I know some people who have been interested in speaking in the past maybe feel a bit hesitant to because they don't think they have something to say, or, like, they don't have something to share that other people might find interesting. And to that, I really believe that everyone has something that they are knowledgeable about and something that they can bring to others that is valuable. Even if it's not for every single person at the conference if you give a talk that is meaningful to a handful of people, right? Especially because, you know, there's people of all different kinds of levels at these conferences. Those are really important too. In fact, I think it can be even more powerful because they are targeting a specific audience. JOËL: And I think you've hit on a key point, that is, it's great when you're building the talk, but even when you're pitching the idea is, who is this talk for? Who is the audience for this talk? And if the audience is whoever shows up at the conference center, maybe you need to workshop a little bit more. STEPHANIE: Yeah, because one thing can't really be for everyone. JOËL: Right. You're kind of diffusing its impact at that point. You were talking about how sometimes it's difficult to take an idea, flesh it out, and submit it until you're feeling, like, 100% confident about it. I'm curious how the transition goes from kind of the earlier phase of, like, you have a document, and I assume these are, like, bullet points with, like, one sentence, or maybe even just title idea. How does it go from bullet point to multiple paragraphs that might be submittable? STEPHANIE: Yeah, that's a good question. I think it starts as a bullet point because maybe I notice something that caused me pain or caused a teammate pain, and maybe we had, like, kind of an interesting discussion about it. And, yeah, I write it down as something to explore further as, like, is this an idea that can be a little broader in scope, can have a few more applications beyond this particular instance that sparked it? And so, maybe from there, I will think about, like, okay, like, the pain point that I jotted down was coupling and tests, right? And let me go, you know, jog through my memory of other times where I kind of felt a similar thing or was doing some code review and also noted a similar problem. And I think if I am able to find enough, like, supporting examples that might go along with this, for me, it's really a feeling. [laughs] Then I'll try to extract that a little further and come up with a theme, right? A theme that's a little more encompassing because what I hope to do is to be able to come up with some kind of takeaway that can be a strong thesis for a conference proposal. JOËL: And that's kind of how conference proposals work, right? There's a few different sections you have to fill out. But the really important one is the abstract, which is usually just a few sentences. It's character limited. And that's what is got to sell your talk both to the committee, but then also, that's what's going to be publicly viewable. And so, that's what's going to get people excited to show up at your conference room. So, my kind of secret trick for writing a proposal is to do the abstract last. Even though it's that first section on the form, I struggle to write a compelling abstract. And so, I'll go through and fill out some of the other fields that are only for the committee, and there'll be, you know, a lot of detail in there. And then, sometimes, I find that I put, like, really good compelling sentences in there, and I'll pull them out and put them in the abstract and kind of use that to start. But those other sections, like pitch and all that I think they're a great place to start because you get to go a little bit more into detail. And you can talk about here are the themes I want to address. Here are maybe the examples I'm going to be building around. Here's the audience that I want to speak to. STEPHANIE: Audience is interesting for me because I tend to write the kind of talks that I wish I had watched earlier or, like, what really speaks to me. In fact, one of my first conference talks was literally called The Intro to Abstraction I Wish I'd Received. [laughs] So, that is a good place for me to start, is thinking about like, well, like, who was I at the time? Like, what kind of developer was I at the time that I, like, really needed this information or really wished for this information? And similarly, I had mentioned, you know, like, maybe my ideas are coming from conversations I've had with other people. So, I'm imagining those other people, and I'm asking myself, like, who are they? Like, where are they in their development careers? And is there a specific demographic or audience persona that kind of fits them, and, you know, usually there is, right? And what is nice is I can kind of go to them as well and be like, "Hey, like, I have this idea. Do you think this would be helpful for you? Or is this something you would be interested in watching?" And that at least helps me ground it in an audience that is real to me as opposed to kind of trying to imagine who might show up without a clear idea, like, of what they might get a takeaway or, like, be wanting in a conference talk. JOËL: Would it be fair to say that when you're coming up with an idea for a presentation, the audience you have in mind is you or maybe a particular version of you, so you two years ago or you five years ago? STEPHANIE: Yeah, I think that's a really compelling way for me to write these because, you know, I almost think it kind of goes back to the idea that everyone has something to say, right? It's like I have something to say to me, my past self. And I believe that other people, you know, are in that position as well. And so, that's been my approach. But I'm curious about yours because I think the types of talks that you write are maybe less about, like, what you wished you had learned earlier and more for a different kind of audience. JOËL: Yeah, I think they are...I start with a topic that I'm excited about. And then, sometimes, I have to find what element of it that I want to pull out because it can be kind of a whole kind of cloud of themes, and I have to pick one to commit to. Depending on the one I commit to and the approach I want to take, it will define the audience that...or vice versa. I can say, okay, this is specifically for this audience, and that will show how I want to approach it. So, for example, I gave a talk at RailsConf this past spring on the math every programmer needs, talking a little bit about discrete math and how it's applicable in day-to-day programming. And I think I very quickly came to the realization that I wanted this talk to be for people who had never done a formal, like, discrete math class, likely people who don't have a traditional, like, CS background. And so, once I knew this is the audience I'm speaking to, that really shaped how I pitched the talk, what elements I want to bring in, what examples I'm using, what do I want to emphasize during this talk. Finding that audience really helped that proposal come together. Even though I knew...before I found the audience, I knew I wanted to talk about discrete math and how cool and relevant it was to day-to-day programming. But that's not enough. I needed to really fit it to an audience. STEPHANIE: Yeah, I have two thoughts about this. One was that when you were writing the proposal for this talk, I remember you had shared a bunch of your different ideas about the topic to your co-workers. And it was almost kind of, like, a buffet of topics. And you were asking for feedback about, like, hey, like, what is interesting to you? Like, what would be, like, helpful for you to know? And I think that ended up really helping you focus on, like, what your audience would want. But I'm curious, do you recall, like, how you decided that you wanted to target people who didn't have that traditional CS background? Like, why was that important to you? JOËL: I think I'm generally most excited about taking some, like, larger technical insights and bringing them to people who maybe have some of the intuition but don't always know why the things they do work the way they do and kind of bridging a little bit of that, like, practical, theoretical gap. That's the space that I'm probably most excited about when it comes to sharing and teaching, helping people go from things that are really practical and then just throwing just enough theory at them. But keeping it really grounded so that they can kind of hit the next level of where they want to be. Because that's an area that I think I thrive in, an area that gets me most excited to share about. And so, I think, naturally, I'm kind of moving in that direction. But also, like you said, it's talking to other people and seeing, like, what are the elements that are interesting to you? And then, like, once you start seeing some of these, it's like, okay, well, what is exciting in talking about Boolean algebra? Do I want to go really deep on some of the theory? Do I want to say, you know, if someone has a vague notion of this because they've been writing code for several years but don't know the theoreticals behind it? That interaction, I think, was more compelling to me. STEPHANIE: Got it. It's almost like knowledge sharing at just this really high level, or, like, at a really large scale. I like that a lot. JOËL: So, you highlighted something interesting, and that is that writing a proposal doesn't have to be a solo activity, and getting feedback on ideas can totally transform your proposal. Do you find that you reach out to a lot of people to get feedback on your proposals? And what does that look like in practice? STEPHANIE: Oh yeah, I definitely need someone to rubber-duck an idea for me. [laughs] JOËL: So, even at the idea stage. So, you've got that topic sentence or whatever, and then you say, "Someone, can you sit down with me, and we'll just talk through places this might go?" STEPHANIE: Yeah. I have found that really helpful for me. Otherwise, I think I get a little too precious about it, right? If I've just been working on it by myself. And then it feels really scary to submit it and be like, okay, I don't know if this is any good. It might get rejected. But the first time that I did a conference talk, WNB.rb, the women and non-binary Ruby group I'm in, they had organized a CFP working group channel. And so, there were, you know, a handful of people, some of them writing conference talks for the first time, some of them having done it before, just getting together and holding each other accountable, and checking in and asking for feedback. And, yeah, I think finding other people who either have done it before. I've also, you know, reached out to people whose conference talks I loved and felt really inspired by. And if they were available, like, kind of asking them how to get started. But also, like, peer support as well, other people doing it for the first time can be really important in just making it feel a little more manageable, a little less lonely. I think there are, like, more people out there who are interested in dipping their toe in conference speaking than one might think because it can definitely feel very overwhelming. But with a support group, I think it makes it a lot easier. JOËL: So, you've gotten feedback. You've gotten support. You've put this idea together. You're feeling pretty confident. You hit that submit button. And now you can't take it back. [laughs] How does that feel at that point? STEPHANIE: Terrifying. [laughter] Like, for me, I have to exercise it from my mind and not think about it, not dwell on it at all. And like, ideally, you know, when I hear back, I will have forgotten all about it so that, you know, I didn't spend the whole month or however many weeks, like, ruminating about whether or not it was accepted. Yeah, I really struggle with that part, I think, because I, yeah, have a hard time with rejection, you know, I'm just going to say it. [laughs] And, you know, it's hard for me not to take it personally. But I think that's actually one area that I want to get better at is to feel a little less, like, personally attached. And I think working with others helps me with that because it's not just something I've, you know, like, squirreled away and feel very attached to. Working with others and then, like, hopefully, coming up with other ideas along the way, right? Within conversations that we have that might spark ideas for the future. So, knowing that if this one doesn't end up being submitted, there's always next time. There's always another conference season. And also, you know, celebrating others when their conference talks do get accepted that is also really buoying because it helps me direct that energy into wanting to celebrate my friends and inspiring me for next time. Joël, I know you oftentimes submit more than one proposal, and I'm wondering if that helps with those feelings of being too attached to a topic idea or, you know, worrying about whether they will be accepted. JOËL: I think it definitely helps with the attachment thing that I've not kind of put all of my work and all of my...like, pinned all of my hopes on one topic idea. Sometimes it can hurt, you know, if you've got, like, you know, two or three and, like, you just get multiple rejection notices in a day. That kind of sucks sometimes. But I think, in some ways, yes, it does help with that feeling of rejection because you've not tied yourself emotionally so much to a single idea that has to, like, succeed or fail. STEPHANIE: Do you then submit those ideas to other conferences? JOËL: The ones that get rejected? Yes. I've definitely resubmitted ideas. In fact, I plan to resubmit a rejection to RubyConf this year, so we'll see how that goes. Actually, now that I think of it, that could be a really fun opening line for a talk. Like, let's say it gets accepted. And, like, you know, you're on the stage, and you open it, and you're just like, "This talk got rejected." That'd be a fun intro. STEPHANIE: Yeah, it would be. I think, oftentimes, you know, it's not always even about the idea itself, right? It's just about maybe the theme of the conference that year, and what they were looking for, and the direction they wanted to go. And there are other conferences or other another year, right? Where maybe there isn't another talk that touches on the same, like, area. And that will be the opportunity that it is a fit for the conference. JOËL: Yeah, definitely. It is a little bit haphazard to get in. And just because your talk gets rejected does not mean it's a bad idea. It just means that it wasn't the best fit for that conference at that time. STEPHANIE: I actually want to plug a website, speakerline.io, where people can post all of their, you know, proposals that they've submitted, whether they were accepted or rejected. And I found that resource really helpful in, you know, just knowing that, like, very good ideas get rejected sometimes, and that's okay. As well as, you know, kind of trying to get a sense of, you know, for the ones that were accepted, okay, like, what about these proposals really stood out or, like, really shine? And how might I get some inspiration from that to incorporate next time around? JOËL: So, you've submitted a proposal. Terrifying. You're trying to not think about it for a couple of weeks, assuming you're submitting ahead a couple of weeks, I don't know. Are you a last-minute kind of submitter? STEPHANIE: I'm a probably two or three days before the deadline kind of submitter. JOËL: So, you've submitted the talk two or three days to the deadline. I guess, like, a couple of weeks after that to get review. And then, you get that notification that says, you know, you've got a response on your talk from the committee. Are you the kind of person that, like, drops everything and immediately looks at it? Do you kind of, like, wait for, like, maybe a moment where you're, like, more in a good zone emotionally before you open that email to find out if you're accepted or rejected? What's your strategy? STEPHANIE: Oh God, I don't think I have the willpower to wait until I'm, you know, in an emotionally good state. I will just click on that thing. And yeah, I think, I mean, having been on the receiving end of accepting those rejections and once waitlisted, [laughs] which was a real doozy because it's like, great, like, now I have to write a talk. But, like, I don't know if it will actually be given or not. I think this is also where the support group really shines as well because maybe some of my other friends are also sharing the results and making it okay, like, sharing a rejection, right? And I think it's nice to just have, like, an outlet for that, whatever the outcome is, and not having to just, like, sit alone in either the sadness or the happiness, right? Like, we're talking about celebrating small wins. Like, it really is even more special when someone else can validate your success. JOËL: Have you ever had to navigate kind of, like, slight feelings of jealousy where it's, like, another friend gets in? Or maybe somebody else gets in with, like, your topic, and their talk got picked instead of yours? STEPHANIE: Yeah, for sure. I think it's totally natural and human. I think one nice thing, though, is that there are so many conferences all of the time. You know, this is not a once-in-a-lifetime situation, right? And maybe the next conference, you know, the people who submit will be different, the people who review will be different. And you've kind of already done the hard part of writing the thing. I actually was just thinking about a few of my friends are writers, and the submission process for them, you know, of spinning a book proposal or short stories for, like, a magazine or something like that, it's, like, fraught with rejections. And they've really built that muscle of acceptance and, like, knowing that it's not a reflection of their value, and building the resilience to keep trying. And so, yeah, I think definitely going through that process has helped me feel a little bit more comfortable with that, not completely, but I guess it's like exposure therapy, [laughs], isn't it? JOËL: I think that the not helpful answer here is that it gets better when you've given more talks. When you're trying to break in and give your first talk, right? It is such a big deal. And, you know, the high of getting accepted is just, you know, mountain top. But the feelings of rejection are also similarly intense. As opposed to when you've done a few, then it's like, you know what? Win some, lose some. And it's much easier to move on. STEPHANIE: I think another suggestion that I might have would be to maybe start smaller, right? Even giving a talk at work for your co-workers, or even the next step is giving a talk at your local meetup or then a small regional conference. There are so many in-between steps, I think, that exist that bestow the benefits of giving a conference talk, and meeting new people, and feeling good about the impact you're having beyond some of the bigger, more traditional conferences. So, if that does seem really scary or, you know, maybe you've given it a shot and feel a little bit demoralized from trying again, there is a group out there who will benefit and be interested in hearing what you have to say. JOËL: That's a really important reminder because just because a conference rejected your talk doesn't mean that it's a bad idea. And yes, you can shop it around and bring it to other conferences, but maybe think about other venues for the idea. You've already done the hard work of crafting a pitch, so maybe turn it into a blog post and share it that way. Maybe turn it into a pitch to be a guest on a podcast that you enjoy. Podcasts that do weekly guests are constantly looking for interesting people to talk to. And you've kind of, like, done all the work for them, where you can say, "Hey, here's the thing I'm an expert on. Ask me questions about this." And most places will gladly bring you on. STEPHANIE: Yeah, I like to think of conference talks as really, like, a supplement of what you're learning and investing in in your career, right? You know, it is nice to be able to share all of those things in a perfectly wrapped package. But also, there are so many different ways for that to manifest. And there are people who know that speaking is not for them and really focus on writing, and that's, like, their avenue. But yeah, it's not...I don't think it's, like, a pinnacle of, like, something you have to do in your career at all. It's just something that can be fun. JOËL: Yeah, and sharing takes many different forms. It can be a talk in a conference room, but it can just as easily turn into maybe some kind of video, some kind of written work. Like I said, it could be an interview on a podcast. There are so many different ways that you can share your ideas. And just because it didn't fit in one place, now that you've done the work to kind of polish that gem a little bit, oftentimes, it's very little additional work to just convert it to a different form. STEPHANIE: Yeah, I like what you just said about polishing a gem. Really, I think the value for me is having a channel to funnel and reflect on my experiences, and, you know, conference talks happen to be, like, one form of that for me. But I hate to say it's about the journey, not the destination, but sometimes it is. And, yeah, I think everyone kind of has to, like, figure that out for themselves. JOËL: That being said, sometimes the destination is pretty exciting. And when you open that email that says, "Congratulations, your talk has been accepted," wow, what a rush. STEPHANIE: On that note, shall we wrap up? JOËL: Let's wrap up. STEPHANIE: Show notes for this episode can be found at bikeshed.fm. JOËL: This show has been produced and edited by Mandy Moore. STEPHANIE: If you enjoyed listening, one really easy way to support the show is to leave us a quick rating or even a review in iTunes. It really helps other folks find the show. JOËL: If you have any feedback for this or any of our other episodes, you can reach us @_bikeshed, or you can reach me @joelquen on Twitter. STEPHANIE: Or reach both of us at hosts@bikeshed.fm via email. JOËL: Thanks so much for listening to The Bike Shed, and we'll see you next week. ALL: Byeeeeeeeee!!!! ANNOUNCER: This podcast is brought to you by thoughtbot, your expert strategy, design, development, and product management partner. We bring digital products from idea to success and teach you how because we care. Learn more at thoughtbot.com.

It's time for our biannual Earnestness Bonanza, where we DROP THE ACT and answer listener questions as earnestly as possible. So put that Alison Roman pasta salad in a giant Tupperware and press play on this baby on your way to a gay barbecue that reclaims the concept of patriotism via cheeky costumes! Get tickets to our tour here: www.linktree.com/straightiolab Subscribe to our Patreon at patreon.com/straightiolab for bonus episodes twice a month and don't forget to rate and review us on Apple Podcasts! See omnystudio.com/listener for privacy information.

Sad news for all of us: producer Rachael Cusick— who brought us soul-stirring stories rethinking grief (https://zpr.io/GZ6xEvpzsbHU) and solitude (https://zpr.io/eT5tAX6JtYra), as well as colorful musings on airplane farts (https://zpr.io/CNpgUijZiuZ4) and belly flops (https://zpr.io/uZrEz27z63CB) and Blueberry Earths (https://zpr.io/EzxgtdTRGVzz)— is leaving the show. So we thought it perfect timing to sit down with her and revisit another brainchild of hers, The Cataclysm Sentence, a collection of advice for The End. To explain: one day in 1961, the famous physicist Richard Feynman stepped in front of a Caltech lecture hall and posed this question to a group of undergraduate students: “If, in some cataclysm, all of scientific knowledge were to be destroyed, and only one sentence was passed on to the next generation of creatures, what statement would contain the most information in the fewest words?” Now, Feynman had an answer to his own question—a good one. But his question got the entire team at Radiolab wondering, what did his sentence leave out? So we posed Feynman's cataclysm question to some of our favorite writers, artists, historians, futurists—all kinds of great thinkers. We asked them “What's the one sentence you would want to pass on to the next generation that would contain the most information in the fewest words?” What came back was an explosive collage of what it means to be alive right here and now, and what we want to say before we go. Featuring: Richard Feynman, physicist - The Pleasure of Finding Things Out (https://zpr.io/5KngTGibPVDw) Caitlin Doughty, mortician - Will My Cat Eat My Eyeballs (https://zpr.io/Wn4bQgHzDRDB) Esperanza Spalding, musician - 12 Little Spells (https://zpr.io/KMjYrkwrz9dy)  Cord Jefferson, writer - Watchmen (https://zpr.io/ruqKDQGy5Rv8)  Merrill Garbus, musician - I Can Feel You Creep Into My Private Life (https://zpr.io/HmrqFX8RKuFq) Jenny Odell, writer - How to do Nothing (https://zpr.io/JrUHu8dviFqc) Maria Popova, writer - Brainpickings (https://zpr.io/vsHXphrqbHiN) Alison Gopnik, developmental psychologist - The Gardener and the Carpenter (https://zpr.io/ewtJpUYxpYqh) Rebecca Sugar, animator - Steven Universe (https://zpr.io/KTtSrdsBtXB7) Nicholson Baker, writer - Substitute (https://zpr.io/QAh2d7J9QJf2) James Gleick, writer - Time Travel (https://zpr.io/9CWX9q3KmZj8) Lady Pink, artist - too many amazing works to pick just one (https://zpr.io/FkJh6edDBgRL) Jenny Hollwell, writer - Everything Lovely, Effortless, Safe (https://zpr.io/MjP5UJb3mMYP) Jaron Lanier, futurist - Ten Arguments for Deleting Your Social Media Accounts Right Now (https://zpr.io/bxWiHLhPyuEK) Missy Mazzoli, composer - Proving Up (https://zpr.io/hTwGcHGk93Ty)   Special Thanks to: Ella Frances Sanders, and her book, "Eating the Sun" (https://zpr.io/KSX6DruwRaYL), for inspiring this whole episode. Caltech for letting us use original audio of The Feynman Lectures on Physics. The entirety of the lectures are available to read for free online at www.feynmanlectures.caltech.edu.All the musicians who helped make the Primordial Chord, including: Siavash Kamkar (https://zpr.io/2ZT46XsMRdhg), from Iran  Koosha Pashangpour (https://zpr.io/etWDXuCctrzE), from Iran Curtis MacDonald (https://zpr.io/HQ8uskA44BUh), from Canada Meade Bernard (https://zpr.io/gbxDPPzHFvme), from US Barnaby Rea (https://zpr.io/9ULsQh5iGUPa), from UK Liav Kerbel (https://zpr.io/BA4DBwMhwZDU), from Belgium Sam Crittenden (https://zpr.io/EtQZmAk2XrCQ), from US Saskia Lankhoorn (https://zpr.io/YiH6QWJreR7p), from Netherlands Bryan Harris (https://zpr.io/HMiyy2TGcuwE), from US Amelia Watkins (https://zpr.io/6pWEw3y754me), from Canada Claire James (https://zpr.io/HFpHTUwkQ2ss), from US Ilario Morciano (https://zpr.io/zXvM7cvnLHW6), from Italy Matthias Kowalczyk, from Germany (https://zpr.io/ANkRQMp6NtHR) Solmaz Badri (https://zpr.io/MQ5VAaKieuyN), from IranAll the wonderful people we interviewed for sentences but weren't able to fit in this episode, including: Daniel Abrahm, Julia Alvarez, Aimee Bender, Sandra Cisneros, Stanley Chen, Lewis Dartnell, Ann Druyan, Rose Eveleth, Ty Frank, Julia Galef, Ross Gay, Gary Green, Cesar Harada, Dolores Huerta, Robin Hunicke, Brittany Kamai, Priya Krishna, Ken Liu, Carmen Maria Machado, James Martin, Judith Matloff, Ryan McMahon, Hasan Minhaj, Lorrie Moore, Priya Natarajan, Larry Owens, Sunni Patterson, Amy Pearl, Alison Roman, Domee Shi, Will Shortz, Sam Stein, Sohaib Sultan, Kara Swisher, Jill Tarter, Olive Watkins, Reggie Watts, Deborah Waxman, Alex Wellerstein, Caveh Zahedi.EPISODE CREDITS Reported by - Rachael Cusick (https://www.rachaelcusick.com/)Our newsletter comes out every Wednesday. It includes short essays, recommendations, and details about other ways to interact with the show. Sign up (https://radiolab.org/newsletter)! Radiolab is supported by listeners like you. Support Radiolab by becoming a member of The Lab (https://members.radiolab.org/) today. Follow our show on Instagram, Twitter and Facebook @radiolab, and share your thoughts with us by emailing radiolab@wnyc.org Leadership support for Radiolab's science programming is provided by the Gordon and Betty Moore Foundation, Science Sandbox, a Simons Foundation Initiative, and the John Templeton Foundation. Foundational support for Radiolab was provided by the Alfred P. Sloan Foundation.

Our cooking inspiration… Alison Roman on Table Manners this week! The two time bestselling author and New York Times cooking columnist talks to us about her journey on becoming the queen of home cooking! We talk about why she moved to New York, starting out as a pastry chef, eating artichokes in California, her mum's Garlic Butter, the reason she'll never open a restaurant and why Balsamic is over…She talks us through her perfect and quite literal ‘nothing fancy' last supper & tells us why she doesn't read cook books.Buckle up foodies.. this is a goodun!Alison's latest and totally delicious book ‘Sweet Enough' is out now Hosted on Acast. See acast.com/privacy for more information.

Alison Roman, the best-selling author of cookbooks such as, “Nothing Fancy,” and, “Dining In,” teaches Stephen how to make a just-sweet-enough tart for dessert. Alison's new book, “Sweet Enough,” is available everywhere now. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we're joined by cook and food writer Alison Roman! We discuss her new dessert cookbook Sweet Enough (4:55), her early years as a restaurant pastry chef (12:24), and the chaotic conditions of working in the service industry (14:50). Then, Roman describes working at the experimental bakery Milk Bar in New York City (18:09), hosting cooking videos at Bon Appétit (22:40), and eventually working as a food columnist at The New York Times (25:18). On the back-half, we talk about the criticism she faced in 2020 (32:20), the subsequent fallout from her remarks (38:52), the personal newsletter that emerged (47:12), the connective power of cooking (55:08), the time capsule of writing (58:30), and what she hopes for in the years to come (1:01:45).See omnystudio.com/listener for privacy information.

This week Jeremy interviews chef and writer Alison Roman On this episode Jeremy and Alison talk tour designs, Lilith Fair, homemade mixtapes, Marie Calendars, college, being a nanny, skipping culinary school, transitioning to writing, working for Bon Appétit, the MTV sketch comedy show The State, appearing on the Today Show, her new book "Sweet Enough", and so much more! SUBSCRIBE TO THE PATREON to hear a bonus episode where Alison answered questions that were submitted by subscribers! Follow the show on INSTAGRAM and TWITTER Want some First Ever Podcast merch? Click here!

Alison Roman (Sweet Enough, Home Movies) is a chef and author. Alison joins the Armchair Expert to discuss her experiences working in commercial kitchens, how she got into creating her own content, and her approach for pastries. Alison and Dax talk about how people use food to express themselves, what's in Dax's spaghetti recipe, and why she didn't finish college. Alison explains whether she's an introvert or extrovert, what growing up near Los Angeles was like, and why she loves old-school restaurants. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Grand Marshal of the StraightioLab Pride Parade Alison Roman finally joins us this week just in time for the release of her new book Sweet Enough! Did someone say brand synergy?! Alison finally opens up to the press (the gay podcasting ecosystem) about the difficulties of being mother, her aversion to soup at dinner parties, and whether “dilly” is the gayest word in Webster's Dictionary. Plus: we make her play a limited-edition game and introduce her to Sam's famous food startup Brooklyn Sleeve Co. Let's just say she's NOT impressed! See omnystudio.com/listener for privacy information.

In this episode, we get excited about two books: The Company by J.M. Varese and Sweet Enough: A Dessert Cookbook by Alison Roman. Then Dave shares stories from a recent trip to the Shetland Islands. LINKS The Company by J.M. Varese Sweet Enough: A Dessert Cookbook by Alison Roman J.M. Varese's website and Instagram. Arsenic and Old Tastes Made Victorian Wallpaper Deadly. The Dickens Project at UCLA. Interview with Alison Roman, author of Sweet Enough. _Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi Shetland with Laurie, plus her Instagram and Patreon. Transcript of this episode The Library of Lost Time is a Strong Sense of Place Production! https://strongsenseofplace.com Do you enjoy our show? Want access to fun bonus content? Please support our work on Patreon. Every little bit helps us keep the show going and makes us feel warm and fuzzy inside - https://www.patreon.com/strongsenseofplace As always, you can find us at: Our site Instagram Facebook Twitter Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

Jewelry and accessories designer Susan Korn has created viral products time and time again with her brand, Susan Alexandra. Worn by everyone from Gigi Hadid to Alison Roman to Pete Davidson, her bright, sparkling adornments—whether in the form of a martini handbag or shrimp cocktail earrings—are still handmade in New York where Susan now has a retail location that's as joyous and whimsical as the brand itself. But before she was a bona fide fashion darling, she was trying to find her place like the rest of us. “I was really thinking that I was going to be a stylist. I thought that was a really good life choice. And it was really, really rough,” Susan says on today's episode. Tune in to hear how she found the confidence to push forward within a fashion world she didn't know she belonged in, plus how she's created a career for herself that she was, at times, reluctant to dream of. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.