Podcast appearances and mentions of Amanda Cohen

In this episode of Flavors Unknown, I sit down with Chef Amanda Cohen, the creative force behind Dirt Candy, one of the most innovative vegetable-forward restaurants in New York City.Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she's proving that great food doesn't need meat to be bold, exciting, and luxurious.In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time. What you'll learn from this panel discussion Chef Amanda Cohen Her path to becoming a chef – How Amanda Cohen found her way into the culinary world (3:03)Why she chose to focus on vegetables – The philosophy behind her plant-based approach (3:27)Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining (5:01)Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon' trend (6:15)How the industry has changed – Progress in plant-based cuisine and what still needs to shift (7:13)The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables (9:50)Building a seasonal menu – The creative process behind designing Dirt Candy's dishes (10:42)Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (12:27)The secret to the restaurant's creativity – How Dirt Candy constantly pushes boundaries (14:05)Why we're still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)Misconceptions about vegetarian cuisine – The biggest myths she's encountered (17:21)Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)A creative celery dish she's proud of – One of her most inventive dishes (20:14)Sourcing vegetables in New York City – How she finds top-quality produce (22:00)The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)Advice she'd give to her younger self – What she wishes she knew earlier in her career (27:20)Her favorite food spots in NYC – Where she loves to eat (29:46)Her guilty pleasure food – The unexpected indulgence she can't resist (30:51)Common mistakes chefs make – Lessons from years in the kitchen (31:07)The go-to meal she makes for friends at home – What she cooks when she's off duty (32:06)Her best advice for people in the industry – Tips for young chefs and restaurateurs (33:04)The people she loves cooking with most – Who inspires Amanda Cohen in the kitchen (33:57)Why she doesn't believe the customer is always right – Her take on hospitality and service (34:55) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs about vegetarian cooking Don't miss out on the chance to hear from these talented chefs and gain insight into the world of vegetarian cooking. Conversation with Richard Landau from Vedge in PhiladelphiaInterview with Chef Jean-Marie Josselin in KauaiConversation with Farmer Lee Jones Links to most downloaded episodes (click on any picture to listen to the episode)

The LA fires impacted thousands of lives, with entire neighborhoods and landmarks reduced to ash. In moments like these, it's easy to feel a sense of dread and despair, but that's when comedy is at the most vital. Laughter doesn't fix the chaos, but it reminds us to breathe, connect, and find light even in the darkest moments.Today comedian and Feast of Fun legend Amanda Cohen joins us to talk about her experience surviving the Greater Los Angeles Wildfires of 2025. Amanda was a big part of our live show and the early days of the podcast. She's since moved to LA to pursue a comedy career. Listen as we take a look at how comedy can be a lifeline in times of crisis and why laughter is sometimes the greatest act of resilience.FOLLOW US ON INSTAGRAM:★ instagram.com/amandacohen27★ instagram.com/faustofernos★ instagram.com/marcfelionPlus-- • For couples dying to celebrate Valentine's Day, the 'Silence of the Lambs' Murder House is now a charming Bed and Breakfast, a visit to the torture well is optional. • Elon Musk does a “well known WWII hate group salute,” distracting people from Trump accidentally admitting he stole the election. • A look back at our visit to the worst tv show in history, the Jerry Springer Show.

Ep. 35 Join Bossy Founders and Business Owners Kelly Bush and Kelly Metras as they discuss their favorite business books and share insights from a recent Women in Hospitality conference. They delve into the importance of knowing your "why" in business, the challenges of work-life balance, and the power of creating loyal customers. The mention of Charles Schwab's "Thanks for Coming In Today" highlights the transformative power of gratitude within the workplace, while "The Boy, the Mole, the Fox and the Horse" by Charlie Mackesy serves as a poignant reminder that business leaders are also human beings, deserving of compassion and self-care. This human-centric approach to business shines through the interactions between Kelly Bush and Kelly Metras, as they share anecdotes and wisdom. It's clear that empathetic leadership and a supportive environment can lead to greater employee engagement and customer loyalty, eventually driving the business forward. Key Takeaways: Embracing opportunities for reflection, such as traveling or stepping back from daily tasks, can spawn innovative solutions and strategies for business growth. Engaging with transformative ideas found in books about entrepreneurship and personal growth can greatly impact leadership style and business operations. Book Recommendations: Simon Sinek's "Start with Why" "Why We Can't Sleep" by Ada Calhoun "Buy Back Your Time" by Dan Martell Malcolm Gladwell's "The Tipping Point" "Zombie Loyalists" by Peter Shankman Disney's Approach to Quality Service (no specific URL given) "Big Magic" by Elizabeth Gilbert (recommended but not discussed in detail) "Freakonomics" by Steven D. Levitt and Stephen J. Dubner (recommended but not discussed in detail) "Dirt Candy" by Amanda Cohen (cookbook mention with business story) "The Boy, the Mole, the Fox and the Horse" by Charlie Mackesy "The Alchemist" by Paul Coelho Chapters: 0:00 Insights From a Women in Hospitality Conference 2:01 Train Journeys as a Catalyst for Creative Solutions 4:17 Reflecting on Personal Growth and Business Philosophies 8:28 Midlife Crisis and Sleeplessness in Gen X Women 11:25 Generational Gaps in Learning to Type 14:07 Gen X Tech Troubles and Midlife Crises 15:29 Discovering an Unexpected Gem During Pregnancy 16:18 Creating Customer Loyalty Through Zombie Loyalism 17:35 Maximizing Productivity Through Prioritization and Time Management 21:38 Discussing Books That Influence Business and Creativity 25:31 Transforming Hotel Culture With Simple Gratitude 25:55 Reflections on Business, Books, and Personal Growth 29:53 Seeking Book Recommendations for the Bossy Library Learn more about your ad choices. Visit megaphone.fm/adchoices

Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the Michelin-starred vegetable restaurant in New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in New York City, and a pioneer of the plant-forward movement. Dirt Candy was also the first restaurant in the city to eliminate tipping and share profits with its employees. In this interview, Chef Amanda Cohen talks about how diner perceptions have changed, as well as the creative process in developing her whimsical vegetable dishes. Watch the full documentary and find recipes here!

Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary series, we explore the markets and restaurants of New York with the chefs who are on the leading edge of this culinary mega-trend. We talk to Chef Amanda Cohen, a pioneer in the plant-forward movement at her restaurant Dirt Candy. We meet Chef Daniel Humm, who discusses how he transformed his world-famous restaurant, Eleven Madison Park, into a fully vegan establishment. We'll experience the Middle Eastern creations of Shukette, traditional Iranian and Persian food at Sofreh, organic Queens diner fare at Golden Diner, and Southern Soul Food cooking at Cadence. We visit two Mexican restaurants, Cosme and Oxomoco, where the chefs combine Mexican gastronomy with locally grown New York produce. Finally, we leave New York to see how plant-forward principles can be scaled at high volume foodservice, when we head to the University of Massachusetts-Amherst with Chef Alexander Ong. Watch the full documentary and find recipes here!

Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, reprising our interview from early 2023.   In the news, we cover cattle futures and the high. Rising cost of beef, talk about experiential dining in Vegas versus highly efficient AI dining in Del Taco, Canada's poor track record (we think!) in private food innovation investment, and Sylvain's perspective on the carbon tax and alternative solutions to help manage the impacts of climate change.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2024 for the fourth year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

NEW Episode Alert! S01 E04 "Finding Purpose in Helping Others" on the Humble Dialogues Podcast with LJ Fountain and special guest Amanda Cohen is LIVE!  Don't miss this inspiring episode of "Humble Dialogues with LJ Fountain," a unique podcast series focused on open dialogues, understanding diverse perspectives, and fostering inclusive environments across various communities and workplaces. Joined by the compassionate Amanda Cohen, LJ explores the importance of finding purpose through helping others and making a positive impact on people's lives. Wednesday, December 6, 2023 | 7p ESTWatch it on: https://youtu.be/hllkfvGW0pMListen on all major podcast platforms! Embrace the power of generosity and kindness as they discuss empathy, dedication, and selflessness in building a more united and supportive society. "Humble Dialogues" is a must-listen for those who seek to contribute to positive change and make an impact on the world. Tune in via YouTube.com/SheisStillDope Learn more at SheisStillDope.com Join the Movement! – SheisStill.com/Community Follow us @SheisStillDope  She is Still Dope – Igniting Change Globally  Hit like,  Share, and  Spread the message! #HumbleDialogues #FindingPurpose #HelpingOthers #AmandaCohen #LJFountain #SheisStillDope #Empathy #Dedication #Selflessness #Podcast #OpenDialogues #Inclusiveness --- Send in a voice message: https://podcasters.spotify.com/pod/show/sheisstilldope/message Support this podcast: https://podcasters.spotify.com/pod/show/sheisstilldope/support

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they're doing and why.Today's guest is Amanda Cohen, chef and owner of Dirt Candy, the vegetable-forward restaurant in New York City. Amanda is known for her plant-forward cuisine, but she's also made a name for herself as someone not afraid to take on the system, especially when it comes to gratuities. Because of tipping's problematic realities, Amanda is resolutely anti-tipping. When she moved Dirt Candy to a bigger location in 2015, she set out to make things more equitable between her front and back of house, provide a true living wage, and show that there's an alternative to the pervasive gratuity culture. Tune in to learn how she did it. Amanda also shares her advice on what to do if you're thinking of opening a restaurant today and gives a peek at her upcoming fall menu. Want to read more about tipping culture? Here's Vince Dixon's Eater article. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Amanda: Dirt Candy, website

Dirt Candy is a vegetarian restaurant on New York's Lower East Side that has become famous over the past decade for making eggplant tiramisu, kimchi donuts, and tomato fruit leather. But its chef, Amanda Cohen, makes one thing very clear—the restaurant's mission is not about vegetarianism or health or politics. It's just about making vegetables taste really good. In this episode, we talk with Amanda about the 15-year run of one of New York's most important restaurants. We discuss her early experiences working with Moby and her deep understanding of how to run a restaurant in these modern times. Also, cookbooks! Will she write another one? We find out.MORE FROM AMANDA COHEN:Dirt Candy: A Visual Veggie Cookbook With a Memoir Mixed In [NPR]For Chef Amanda Cohen, Everything Is Out in the Open [NRN]This Is TASTE 33: Amanda Cohen [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/dirtcandynycinstagram.com/mattrodbardinstagram.com/taste

It's not every episode that we get to sit down and talk with a pioneer of our industry, and in today's show, we invite Chef Amanda Cohen to sit down and bring her incredible perspective on cooking and life as she reminisces about the vegetable forward journey she has been on over the last 20+ years. In 2008, Amanda opened up Dirt Candy, a groundbreaking vegetarian restaurant that took NYC by storm, and became one of the hottest tickets in town, where curious and passionate guests alike jockeyed for one of the 18 seats available each night. Fast forward 17 years, and Dirt Candy continues to pack it in, albiet in a larger space, each night as her loyal customers and fans show up to eat her clever and cheeky crave-inducing takes on classic combinations.  Here are some other highlights of the discussion: Being from Toronto and why it holds a special place in her heart Growing up in the cold weather, playing hockey/skating  Writing a cookbook and waiting until she was ready to say yes Why winter is her favorite season for products The dish that put her on the map  The trouble with opening a “New American” restaurant Going from an à la carte menu to a tasting menu format Being one of the first to do away with the typical tipping system in 2015 The pricing conundrum of running a vegetable-focused restaurant Working at the controversial Pure Food & Wine The frustration when customers tell you they “liked it” but then leave you a bad review Why her leadership philosophy is “being adaptable”  How Amanda incorporates her team into the menu design and creates new dishes  Why the starting pay in her kitchen is $29/hour Supporters of CHEF Radio: A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

This week, Audie visits a restaurant that got rid of tipping, and looks into the movement to get rid of the practice all together. Our guests are Amanda Cohen, chef and owner of Dirt Candy, a no-tipping restaurant in Manhattan, and David Stockwell, co-owner of Faun in Brooklyn. We talk about the value – versus the cost – of good service, what the pandemic revealed about how customers really feel about tipping, and what happens when your ideals clash with your economic reality.  To learn more about how CNN protects listener privacy, visit cnn.com/privacy

This week, Audie visits a restaurant that got rid of tipping, and looks into the movement to get rid of the practice all together. Our guests are Amanda Cohen, chef and owner of Dirt Candy, a no-tipping restaurant in Manhattan, and David Stockwell, co-owner of Faun in Brooklyn. We talk about the value – versus the cost – of good service, what the pandemic revealed about how customers really feel about tipping, and what happens when your ideals clash with your economic reality.   To learn more about how CNN protects listener privacy, visit cnn.com/privacy Learn more about your ad choices. Visit megaphone.fm/adchoices

INTERRUPTION SHOW RECORDED LIVE AT THE GLENDALE ROOM IN LOS ANGELES, CALIFORNIA WITH DALIA MALEK & GUEST CO-HOST PAIGE WELDON INTERRUPTING ERIK ESCOBAR, RICHARD SARVATE, AMANDA COHEN, RACHEL JORAVSKY, & MAT DANN MID-PERFORMANCE. THEME MUSIC BY SHOW YOU SUCK. ARTWORK BY MATTIE LUBCHANSKY. LIVE AUDIO RECORDING BY GABRIEL ALMAZÁN. EDITING BY DALIA MALEK. MIXING BY GABRIEL ALMAZÁN. --- Support this podcast: https://podcasters.spotify.com/pod/show/interruptionshow/support

Our first weekly podcast episode, and as expected, there is no shortage of news and happenings in the food, grocery and restaurant industry to report on! Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program. We also talk about lessons learned from the COVID pandemic for the industry, the stagiaires system, and two-starts, one-stop advice for fellow restauranteurs. Some folks may have been watching the Superbowl on Sunday night, but you would have missed the important announcement, Best Sommelier in the World competition! The best Sommelier in the world is from Latvia, crowned Sunday in Paris in front of 4,000 spectators. Raimonds Tomsons beat another contestant from northern Europe, Denmark's Nina Jensen, who was runner-up for the second consecutive edition of the triennial competition. Reeze Choi from Hong Kong finished third. Not countries that usually come to mind when thinking about wine, we talk about why this is a positive development in wine.  Speaking of a live show and competition, the Parliamentary Agriculture Committee is back looking at food inflation. We talk about what the next steps. Next week is the one-year anniversary of Russia's invasion of Ukraine coming(Feb. 24) - we start looking ahead.We talk about GM Salmon farm change of business model….Aquabounty and Australia's Karen's Diner are coming to Canada. Up in smoke: Canopy closes their iconic plant in Smith Falls, the old Hershey plant - at one time the biggest cannabis company in the worldThat's a lot of cheddar, as the kids would say - Saputo blows the doors off their results with an 85% YOY performance. New labour data (STASCAN), coming out last week: Only two sectors are employing fewer people than in January 2020: Agriculture (-12%) and Accommodation and hospitality (-10%) - is this a shift or shortage of workers?Farmland values across the country are skyrocketing - we talk about the implications.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

Our second Andrew Talks to Chefs Special Conversation: In recent years, there's been an intermittent debate in the industry about whether or not team members should be credited on restaurant menus for their contribution to dish ideation. Classicists wave away the notion, while more progressive cooks and chefs often express an openness to the idea, if not an outright endorsement of it. Regardless of all the chatter, very few chef-restaurateurs have actually implemented a program to credit anyone other than the chef on their restaurant's menus. Last year, Amanda Cohen of New York City's Dirt Candy restaurant began doing it regularly, so we invited her and Andrew Duong, a Dirt Candy sous chef who's been cited on the menu for his dish development, on the pod to discuss their experience to date.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

We talk with Amanda Cohen of Dirt Candy in New York City about her groundbreaking restaurant Dirt Candy and more.

Amanda Cohen knows you can't succeed in life or business without taking risks. That's why she's devoted her life to better understanding the threats modern businesses face. As the director of governance, risk and compliance products at Resolver, the worldwide leader in risk and security management software, she's reimagining the way over 5,000 of the world's largest organizations think about their relationship to risk.   Amanda's obsession with risk and resilience goes back to her university days, where an influential professor sparked her interest in an unusual subject: international financial law. She found herself drawn in by the complexity of the ever-changing regulatory environment and the massive monetary risks of non-compliance. The only problem? Neither she nor her professor had any idea how to turn a fascination with esoteric financial regulations into a real-world career path.   During the show we discuss: Artificial intelligence revolution How long until artificial intelligence takes over the world What led to the artificial intelligence revolution The most powerful artificial intelligence When did the Revolution in Artificial Intelligence started How big the artificial intelligence market is How artificial intelligence can be defeated What has artificial intelligence evolved into Changes to artificial intelligence in the future How can people make sure they are always one step ahead of artificial intelligence Artificial intelligence's good and bad aspects Difficulties that artificial intelligence face How current artificial intelligence is helping us Advantages does artificial intelligence offer Artificial intelligence effects on our way of life? Tasks that are still better and faster performed by a human than by any machine learning program How artificial intelligence is affecting our daily life Elements that influence the emergence and growth of artificial intelligence   Show resources: https://www.resolver.com/ https://twitter.com/Resolver https://www.instagram.com/resolverinc/ https://www.linkedin.com/in/amanda-cohen-0b4b81a6/ https://www.facebook.com/ResolverInc

Regulatory scrutiny as it relates to banks and fintech partners is starting to get hot as regulators get more vocal. This week on Breaking Banks, Jason Henrichs covers this and more with his guests Kirsten Muetzel, Chief Risk Officer, Fundid; Keith Evans, VP, VMO, First Northern Bank; and Clayton Mitchell,  Principal, Crowe LLP.  Listen as they discuss the regulatory complexity of creating fintech partnerships, vendors as partners and the value of these partnerships as financial institutions work their way down the Yellow Brick Road. Then, Dara Tarkowski, host of Provoke.fm's Tech on Reg speaks with Resolver's  Amanda Cohen, Director of Products about Reg-Tech and risk management. Resolver is changing the landscape of risk management by analyzing risk data in context to use risk as strategy in business development. By leveraging this type of tech, modern businesses are now able to keep a pulse on the regulatory market and transform into risk-intelligent entities. https://youtu.be/Sbl6LHkAlKY

While Lekka Burger — the plant-based burger concept helmed by South African humanitarian Andrea Kerzner and Amanda Cohen, executive chef of Michelin-starred Dirt Candy — opened its first location in New York City in 2019, the hype for the chef-driven vegan burger joint was drowned out by the pandemic hitting the city just four months later.Now, Lekka Burger is starting to pick up momentum with the opening of the concept's second location inside the Urbanspace food hall in Midtown East. Although the vegan burger space is starting to become crowded with new, buzzworthy concepts, Kerzner started out with the simple goal of standing out from the crowd with a chef-created burger that was not made with Impossible or Beyond patties.Let's hear more from Joanna Fantozzi about Amanda Cohen entering the plant-based war.

This week on the Extra Serving podcast, an award-winning product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Joanna Fantozzi spoke about McDonald’s latest marketing efforts. In the past week, McDonald’s both stepped up its marketing efforts when it comes to SMS texts as well as amped up its efforts around the McGold card, a special rewards card mostly known amongst celebrities prior to this campaign. The team discussed what this new investment in both technology and marketing means for the largest chain in the U.S. by same-store sales. Also, the team discussed Amanda Cohen’s new plant-based concept Lekka Burger. The chef and owner of Michelin-award-winning Dirt Candy in New York City just opened the second location of her burger concept that she and her partner are calling “the Shake Shack of vegan burgers.” The team discussed if this is true and if plant-based burgers have hit a point of oversaturation. Finally, the team talked about how restaurant sales are strong after a rough few months. A recent study showed that the past two months have shown the strongest sales for restaurants since March, largely due to inflation. The team discussed what that means and the future of the industry in an environment of inflation and a recession. This week, there are two interviews. One with Mugshots Grill owner Ron Savell and another with Ralph Bower, CEO of The Melt.

Editor-in-chief Adam Rapoport talks to restaurant & drinks editor Andrew Knowlton about working a 24-hour shift at The Waffle House. Then, chef Amanda Cohen of Dirty Candy speaks about the state of the restaurant industry in New York. Finally, senior food editor Alison Roman and associate food editor Claire Saffitz coach Adam about how to be a better baker. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Melanie Campbell and Chef Liana Robberecht for another episode of the All Women's Food Network Show on the SVK Network. This episode they have a great conversation with Chef, Restaurateur, Author and Canadian Michelin Star Chef Amada Cohen. Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the award-winning, Michelin-starred vegetable restaurant on New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in the city and is a pioneer of the vegetable-forward movement. It's included in Paul Freedman's Ten Restaurants That Changed America as “Ten Restaurants Changing America Now” alongside Momofuku and Eleven Madison Park. Dirt Candy's original location only had 18 seats and was open for seven years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others www.dirtcandynyc.com --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message

It's great staying friends with people through the years, and nobody's seen this show grow as much as comedian Amanda Cohen. Amanda came into our lives through a Craigslist ad looking for people with big personalities to participate in a Pee Wee's Playhouse style musical variety show.Soon after meeting, we launched this podcast and Amanda's been with us through the highs and lows of our 18 years in podcasting. She's a rising star in LA's comedy scene and she's currently touring the Midwest.Today comedian Amanda Cohen joins us to kick off our fall season to talk about the early years of podcasting and to look at the future of filmmaking and artificial intelligence. Will computers auto generate infinite reboots of our favorite shows with our favorite actors, like Carol Channing as the Borg Queen on Star Trek?AMANDA COHEN: http://www.amandacohen.comResistance is futile, RASPBERRIES!Plus--➤ A look at the pressure entertainers go through to get plastic surgery.➤ The fascist origins of the world's most recognized fashion designers.➤ Donnie Stopa's Cancel Culture documentary.Episode #3048

Connect with Amanda:https://www.linkedin.com/in/amanda-cohen-0b4b81a6/https://www.linkedin.com/company/resolver-inc/ https://twitter.com/Resolver https://www.facebook.com/ResolverInc https://www.instagram.com/resolverinc/ https://www.youtube.com/user/ResolverGRC

Amanda Cohen has devoted her life to better understanding the threats modern businesses face. As the director of governance, risk and compliance products at Resolver, the worldwide leader in risk and security management software, she's reimagining the way over 5000 of the world's largest organizations think about their relationship to risk. Her deep understanding of risk assessment offers invaluable insight for female financial advisors. My conversation with Amanda was incredibly informative. We talked about: How to evaluate risk at every point in your business Prioritizing your most important goals The importance of taking strategic risk Why you need to work with ideal clients The necessity of target-marketing Check out Amanda on social media! Connect with Amanda Cohen  Websites: https://www.resolver.com LinkedIn: https://www.linkedin.com/in/amanda-cohen-0b4b81a6/?originalSubdomain=ca Twitter: https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwikxfz5_M34AhVSIn0KHQzzBYkQFnoECAIQAQ&url=https%3A%2F%2Ftwitter.com%2Fresolver&usg=AOvVaw1ulZICvdjTyARm4M_Ncb6V Connect with Robyn Crane Website: https://robyncrane.com/ Facebook: https://www.facebook.com/bizgrowth4women/ LinkedIn: https://www.linkedin.com/company/robyn-crane-inc./ YouTube: https://www.youtube.com/c/RobynCrane Instagram: https://www.instagram.com/robyncrane/?hl=en Learn more about your ad choices. Visit megaphone.fm/adchoices

Video Version: https://youtu.be/wLIyv66JmgcTony chats with Amanda Cohen, Director of Product at Resolver. Resolver transforms Risk Management into Risk Intelligence. Their intuitive and integrated risk software for enterprise organizations offers solutions for corporate security, risk & compliance, and information security teams. Resolver empowers businesses to respond effectively to regulatory and market shifts, to discover insights from security and risk incidents, and to streamline risk operations throughout the organization.Amanda Cohen: https://www.linkedin.com/in/amanda-cohen-0b4b81a6/Resolver: https://www.resolver.com/

We sit down with Amanda Cohen, Director of Products at Resolver to talk about our favorite, Reg-Tech, and risk management. Resolver is changing the landscape of risk management by analyzing risk data in context to use risk as a strategy in business development. By leveraging technology like Resolver, modern businesses are now able to keep a pulse on the regulatory market and transform into risk-intelligent entities.

Now it has become time to fear the unknown unknown.That is a mantra of Amanda Cohen, the director of governance, risk and compliance products at Resolver, a developer of risk and security management software.Consider this podcast an extension of the themes and realities brought up in last week's podcast with OGO's Tim Daugherty on BCP, Business Continuity Planning.In this show with Cohen we are edging further into the wilderness of risk and pondering the risks that are out there but we just don't know them yet.What hooey?Indeed, just as talk of a pandemic was hooey in, say, December 2019. And talk of a war in middle Europe surely was ridiculous in February 2022.And let's not even mention Hurricane Sandy, the Great Resignation and how about all those teller jobs you just can't seem to fill.There are so many risks to contemplate nowadays and what Cohen presents is a disciplined perspective on how to come to grips with the risks you face whether you know them or not.Listen up.Like what you are hearing? Find out how you can help sponsor this podcast here. Very affordable sponsorship packages are available. Email rjmcgarvey@gmail.comAnd like this podcast on whatever service you use to stream it. That matters.Find out more about CU2.0 and the digital transformation of credit unions here. It's a journey every credit union needs to take. Pronto

In this episode Amanda Cohen, Director of Product at Resolver explores the way to transform 'Risk Management into Risk Intelligence'. From regulatory compliance to insight tracking that informs business decisions, Amanda speaks to the way Resolver serves as a wholistic and seamless approach to risk management.

Amanda Cohen, Director of Governance, Risk, and Compliance Products at Resolver, sought to innovate and revolutionize how businesses view compliance teams. In the past, compliance has been viewed as a tiresome and tedious aspect of projects, but Amanda knew it didn't have to be this way.

How do you get a holistic view of your risk profile? What risks are you taking with a new product? Do you have the right data to know your risks? We talk to Amanda Cohen, Director of Product at Resolver on the right way to think about your enterprise risks this week on the Fintech … Continue reading Ep 182- Amanda Cohen from Resolver

Amanda Cohen of Dirt Candy (@dirtcandynyc) in New York, joined Jp for our latest podcast episode. 

A lot of marketing and sales teams equate governance, risk management, and compliance (GRC) to a handcuff. How is fintech supposed to evolve with GRC factors holding them back? Risk is everywhere, but by addressing GRC head-on, we can mitigate potential roadblocks in the innovative process. My guest, Amanda Cohen, director of GRC Products at Resolver, breaks down the GRC playbook and gives us the winning strategy for the compliance caveat. By promoting risk intelligence, we can prepare ourselves for the unknowns in risk management. Join us as we discuss: - How clarity can ease tensions when dealing with risk management - Why inadequate marketing strategies often lead to compliance failures - How your institution can transform attitudes regarding GRC Check out these resources we mentioned during the podcast: - Amanda Cohen - Resolver You can find this interview and many more by subscribing to Banking on Digital Growth on Apple Podcasts, on Spotify or here. Listening on a desktop & can't see the links? Just search for Banking on Digital Growth in your favorite podcast player.

The International Risk Podcast is a weekly podcast for senior executives, board members and risk advisors. In these podcasts, we speak with risk management specialists from around the world. Our host is Dominic Bowen, originally from Australia, is one of Europe's leading international risk specialists. Having spent the last 20 years successfully establishing large and complex operations in the world's highest risk areas and conflict zones, Dominic now joins you to speak with exciting guests from around the world to discuss risk.The International Risk Podcast – Reducing risk by increasing knowledgeFollow us on Facebook, Twitter, Instagram, and LinkedIn for all our great updates.Our guest this week is Amanda Cohen. Amanda knows that you can't succeed in life or business without taking risks. That's why she's devoted her life to understanding the international risks thataffect businesses every day.  As the director of governance, risk and compliance productsat Resolver, the worldwide leader in risk and security managementsoftware, she's reimagining the way over 5000 of the world's largestorganizations think about their relationship with risk. Thank you for listening to another International Risk Podcast.  Do you know someone who would like to listen to this episode?  Share it with them now.Connect with us on LinkedIn here: The International Risk Podcast: LinkedInThank you for listening.

Constant cyber threads,  convoluted regulations, complex, fragile supply chains. The modern business landscape is an ever-evolving minefield of risk, and businesses employing traditional GRC techniques are struggling to keep up — let alone get ahead. But there's good news: new, AI-driven tools are giving forward-thinking businesses the power to proactively identify, analyze, and address these novel risks in ways that were unthinkable even a few years ago.  In this episode Amanda Cohen tells us how to leverage these sophisticated solutions to transform risk management from a burden into a powerful strategic intelligence asset.  Amanda Cohen is the Director of GRC Products responsible for the strategic direction of Resolver's GRC portfolio and Resolver is a worldwide leader in risk and security management software. If you want to be our guest, or you know some one who would be a great guest on our show, just send your email to info@globalriskconsult.com with a subject line “Global Risk Community Show” and give a brief explanation of what topic you would like to to talk about and we will be in touch with you asap.

In this episode, I interview my friend and colleague Dr. Amanda Cohen, M.A., L.A.c., D.A.O.M, she is a Board Certified Chinese Medical Physician (L.Ac.) who is passionate about helping her patients achieve optimal well-being. She holds a Master's and Doctoral Degree (Summa Cum Laude) from Emperor's College of Traditional Oriental Medicine, specializing in Integrative Medicine. She also has a Masters in Health Psychology from UC Irvine and a dual Bachelor's Degree in Clinical Psychology and Cultural Anthropology from Cornell University (Cum Laude). She is a Doctor of Chinese Medicine and Functional Medicine and combine science, psychology, research, and magic into my practice. She owns Source Point Wellness in Los Angeles and see people in person and offer telemedicine services to people all over the US combining eastern and western natural medicine. She is a Health Detective & Medical Intuitive and determined to get to the root of physical, emotional, and spiritual imbalances and provide comprehensive healing plans to help empower my patients and get them lasting results. She practices a more nourishing feminine medicine, centered around patient empowerment, compassion, and exceptional patient care. In efforts to help relieve pain and suffering on a larger level, I developed a new healing modality called High Priestess Healing, where I am able to provide acupuncture from a distance (virtual acupuncture) to people throughout the world. I've been able to treat insomnia and anxiety in Denmark, and migraines and back pain in Africa, and stomach pain and headaches in Canada, and insomnia in Bulgaria. I am launching a course in January, open to everyone, to teach others how to practice virtual acupuncture to create more healers to help mend a deeply broken world. Find Amanda: Website - https://sourcepointwellness.com/ Instagram - https://www.instagram.com/sourcepointwellness/                  https://www.instagram.com/doctoramandacohen/ Course - https://sourcepointwellness.com/source-point-high-priestess-healing/ Previous Episode - https://open.spotify.com/episode/3IBiJvyn6J4YK3EAvLVa9P?si=AmUmFbHsQC6g6dXvkVrU8A Find Holly: Website - https://rosebudwellness.com/ Instagram - https://www.instagram.com/rosebud_wellness/ Shop - http://rosebudwellness.com/shop/ Mentioned in this episode: 40 Days - https://www.amazon.com/First-Forty-Days-Essential-Nourishing/dp/1617691836/ref=asc_df_1617691836/?tag=hyprod-20&linkCode=df0&hvadid=312154663427&hvpos=&hvnetw=g&hvrand=18082875295450165000&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031150&hvtargid=pla-449470152699&psc=1 Linda Hannah - https://www.mynursingcoach.com/ --- Send in a voice message: https://anchor.fm/wombwisdom/message

This week, we get into vegetarian cold weather cooking with Hetty McKinnon, author of To Asia, With Love and Chef Amanda Cohen of Dirt Candy 

Community bankers deal with risk everyday. We know this...but we also know that the sheer breadth of al things deemed "risk" or "compliance" grows every day and the size of your team does not. It is imperative that we know what we are looking at, but more importantly, begin to think about what we need to be looking at and thinking through that process. Amanda Cohen, Director of Product at Resolver, has some outstanding insights into guiding community banks looking to reevaluate their process here. To learn more about Resolver, find them at https://www.resolver.com/ Also, many thanks to our sponsor, ICBA Securities: https://www.icba.org/icba-securities

This week on Cooking Issues, Dave is joined by Amanda Cohen, the James Beard-nominated chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City's Lower East Side. See acast.com/privacy for privacy and opt-out information.

Dr. Amanda Cohen is a doctor of Chinese Medicine and Functional Medicine and combines science, psychology, research, and magic into her practice. Dr. Amanda is an intellectual powerhouse. She has a dual bachelors degree in clinical psychology and anthropology from Cornell, a Master's Degree in Health Psychology Research from UC Irvine, and a Clinical Master's Degree and Doctoral Degree in Traditional Chinese Medicine from Emperor's College. She has a lot of college loans in the name of learning how to help and heal people! She owns Source Point Wellness in Los Angeles which offers in person and telemedicine services to her patients. She combines Eastern and Western natural medicine treatments. She considers herself a Health Detective & Medical Intuit and is determined to get to the root of each individual patient's physical, emotional, and spiritual imbalances. She does this work by reading heavily into individuals issues and lab work. She aims to provide healing plans that empower patients to have lasting results. She has developed a healing modality called High Priestess Healing, where she is now able to provide acupuncture from a distance (virtual acupuncture) to people needing healing all over the world. She has found this work incredibly inspiring as she has been able to treat insomnia in Denmark, migraines in Africa, and stomach pain in Canada...all in a single day! She is launching a course in January open to everyone, to teach others how to practice acupuncture (also virtually), to create more healers in a deeply broken world. The chat with Dr. Amanda and Mel covers just what functional medicine is, Dr. Amanda's own story with pain, her self-actualization, her fearlessness towards Entrepreneurialism, being a boss/wife/spiritual woman, and many other fun and interesting topics. She is a wealth of information and we are so grateful for her time on the show to teach us all a bit more about this amazing career path. You can also get Akashic Record readings and other services on her website through her amazing colleagues. Take control of your health and wellness, and functional medicine is an amazing path to take if you're frustrated with the "normal" American health system. Dr. Amanda promised a book list so here it is! In the Flo by Alisa Vitti, The Web that has No Weaver by Ted Kaptchuk, Start Where You Are by Pema Chodron, and Peace is Every Step by Thich Nhat Hanh. Try using Overdrive to read for free. All you need is a library card! Write down and download all the book recommendations in this podcast for continued listening and exploration of this topic. Also head over to melrosemoney for the financial blog on this topic as well.

Post By: Adam Turteltaub Amanda Cohen is Director of Product at Resolver. Despite her work at a technology company, or maybe because of it, she has a very humble idea about the power of tech. As she explains in this podcast people tend to enter the technology buying process thinking that software can solve all their problems. The reality is software doesn't mean that automatically people will be behind compliance or that having a piece of software can make you compliant. You still need executive endorsement, leaders demonstrating that compliance matters and a compliance mindset in the organization. She also cautions that just because there is a software solution in place doesn't mean that there aren't gaps in your program. So what can good software do? It will help you, for example, track your regulatory requirements and provide a flow of usable information to you. And when it comes to regulations, it shouldn't be a data dump, but instead extract the regulatory changes so you know what is happening and when changes go into effect. Technology also can help you with the time-consuming task of creating reports by consolidating the information and generating data for you. Other advice she provides: Calibrate the software to your organization Engage with other stakeholders Be sure to pick technology that can grow with you and scale up Look to use technology in areas that are repetitive If pursuing AI, have a clear sense of what the objective is, and if it will bring in additional insights Listen in to learn more about the limits and opportunities in compliance tech.

In this episode, I had the great pleasure of chatting with my friend and fellow acupuncturist Dr. Amanda Cohen. We get in to period pain, vulvodynia (vulvar pain), pregnancy & setting up a birth and postpartum team that you feel confident in. As an acupuncturist, herbalist and functional medicine doctor has so much to share about her own personal healing journey. Dr. Amanda Cohen, M.A., L.A.c., D.A.O.M, is a Board Certified Chinese Medical Physician (L.Ac.) who is passionate about helping her patients achieve optimal well-being. She holds a Master's and Doctoral Degree from Emperor's College of Traditional Oriental Medicine, specializing in Integrative Medicine. She also has a Masters in Health Psychology from UC Irvine and a dual Bachelor's Degree in Clinical Psychology and Cultural Anthropology from Cornell University. She is a Doctor of Chinese Medicine and Functional Medicine and combines science, psychology, research, and magic into my practice. I own Source Point Wellness in Los Angeles and see people in person and offer telemedicine services to people all over the US combining eastern and western natural medicine. She is a Health Detective & Medical Intuitive that is determined to get to the root of physical, emotional, and spiritual imbalances and provide comprehensive healing plans to help empower my patients and get them lasting results. She practices a more nourishing feminine medicine, centered around patient empowerment, compassion, and exceptional patient care. In efforts to help relieve pain and suffering on a larger level, she developed a new healing modality called High Priestess Healing, where she is able to provide acupuncture from a distance (virtual acupuncture) to people throughout the world. She has been able to treat insomnia and anxiety in Denmark, and migraines and back pain in Africa, and stomach pain and headaches in Canada, and insomnia in Bulgaria. Find Amanda: Website - https://sourcepointwellness.com/ Instagram - https://www.instagram.com/sourcepointwellness/                - https://www.instagram.com/doctoramandacohen/ Find Holly: Website - https://rosebudwellness.com/ Instagram - https://www.instagram.com/rosebud_wellness/ Shop - https://rosebudwellness.com/shop/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/wombwisdom/message

In this magical episode, Dr. Amanda Cohen and I talked all things: Merging Eastern & Western medicine What is VIRTUAL acupuncture Working with Goddess energies, Reiki, meridians, sacred geometry, and the quantum field in her healing modality, High Priestess Healing Dr. Amanda's own spiritual journey and channeling process Shifting the model of medicine to one that is heart-centered and empowering Treating patients holistically and acknowledging the mind-body-spirit connection How emotions are associated with certain organs and body parts What our bodies are trying to tell us The importance of intention   ABOUT DR. AMANDA: Dr. Amanda Cohen, M.A., L.A.c., D.A.O.M, is a Board Certified Chinese Medical Physician (L.Ac.) who is passionate about helping her patients achieve optimal well-being. She holds a Master's and Doctoral Degree (Summa Cum Laude) from Emperor's College of Traditional Oriental Medicine, specializing in Integrative Medicine. She also has a Masters in Health Psychology from UC Irvine and a dual Bachelor's Degree in Clinical Psychology and Cultural Psychology from Cornell University (Cum Laude). Dr. Amanda combines science, psychology, research, and magic into her practice and is the owner of Source Point Wellness in Los Angeles. She is a Health Detective & Medical Intuitive who is determined to get to the root of physical, emotional, and spiritual imbalances and provide comprehensive healing plans to empower her patients and get them lasting results. She practices a more nourishing feminine medicine, centered around patient empowerment, compassion, and exceptional patient care. In efforts to help relieve pain and suffering on a larger level, she developed a new healing modality called High Priestess Healing, where she provides virtual acupuncture. She's been able to treat insomnia and anxiety in Denmark, migraines and back pain in Africa, stomach pain and headaches in Canada, and insomnia in Bulgaria. She is launching her training course on February 16 (open to everyone) which will teach others how to practice virtual acupuncture to create more healers and help mend a deeply broken world.   CONNECT WITH DR. AMANDA: Website High Priestess Healing 16-week Certification Training - BEGINS 2/16/2021!  Instagram: @doctoramandacohen & @sourcepointwellness   CONNECT WITH NADINE: Website Instagram: @bloomwithnadine YouTube   If you like what you hear, please rank and review the show, forward it to your friends & family, and hit “Subscribe.”  Make sure to take a screenshot of your review and email it to nadine@bloomwithnadine.com to receive a special healing meditation. Share this episode on Instagram and tag @bloomwithnadine and @soulnectarpodcast with your biggest a-ha moments and takeaways. I'd love to shout you out and hear what resonated with you.   Want to contribute to the funding of Soul Nectar? You can donate h

Listen now | Talking to the Dirt Candy and Lekka Burger chef about vegetables, gender, and running a restaurant in the pandemic. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

The pandemic has underscored the importance of fostering a more resilient food system, from supply chains to safety nets. As we near the end of 2020, we're asking, what are the top policy priorities as we look towards the new year and the new administration? We look closely at the connection between federal policy and local food, exploring three federal policy priorities that would strengthen regional food systems and preserve local culinary culture. Hear from experts about their proposals for forging more holistic government contracts that prioritize regional,  independent and sustainable farms; deferring principal payments on Farm Service Agency loans as a means to support native farmers and stimulate tribal economies; and passing the RESTAURANTS Act to help independent restaurants make up for lost revenue. This episode is part of a three-episode mini-series created in collaboration with The Rockefeller Foundation. To learn more about the Foundation's Food Initiative and global commitments, visit rockefellerfoundation.org/commitment/food.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

This week, Anna chats with stand-up comedian Amanda Cohen all about a disastrous blind date, favorite comedians, and the perils of romance. Amanda's link: http://www.amandacohen.com/comedy/ Oh No! Links: https://linktr.ee/iamthecampion

Iron Chef Canada's Amanda Cohen and Sherry Sobey Owner of Generation Green this week on The Main Ingredient

Front Burner regular Amanda Cohen, chef-owner of New York City's Dirt Candy, joins us to discuss a variety of subjects: the relationship between chefs and critics (from the New York Times to the civilian critics of Yelp and other open formats), the case for no-tipping, and the pleasures of her restaurant's Monday night Canadian Beer Hall, which is wrapping up its first season next week.

The Chefs Council is hereby called to order! We've asked a few past guests who were especially fun/funny/insightful to be a part of a recurring roundtable and three of them--Dirt Candy's Amanda Cohen, Sous Chef author Mike Gibney, and The Finch's Gabe McMackin--join us for the inaugural gathering, an all-shop-talk episode on the subject of Spring Fever! We kick around the season that inspires more chefs than any other and explore why so many cooks and diners love it so. And we extend spring's spirit of renewal and reinvigoration with a discussion of our guests' favorite new ingredients and get them to share their travel and exploration plans for the coming months. Pour yourself a glass of rose and listen in.

Do people like — or are they even growing to prefer — dining alone?