Podcasts about american food

The BanterThe Guys talk about a new trend: concierge for teens.The ConversationThe Restaurant Guys catch up with traveling writer Michael Stern who searches for our country's best roadside restaurants. They discuss the finest dishes he's encountered and where he finds the best (and worst) places.The Inside TrackThe Guys often road trip through the U.S. and were thrilled to hear Michael and his wife Jane's theory about a pillar of American cuisine: barbecue. Here is their tip on finding the best places.“ Jane and I, in fact, developed a whole theory. It's the pigs plus Jesus theory of barbecue. When you're in the deep south, if you go into a barbecue parlor and see a lot of religious iconography on the wall, chances are very good the barbecue is gonna be excellent,” Michael Stern on The Restaurant Guys Podcast 2005BioMichael and his wife Jane were trailblazing guides for over 40 years. After meeting at Yale, where they came to study art, they began a collaboration that has yielded over forty books including New York Times best sellers Elvis World and The Encyclopedia of Bad Taste. Michael is co-creator of roadfood.com – the first website to feature photography. In 1992, Jane and Michael Stern were inducted into the Who's Who of Food and Beverage in America for their pioneering work discovering regional food. Michael was an editor at Gourmet Magazine for 17 years. The monthly column he and Jane Stern wrote won three James Beard journalism awards. He was a contributing editor to Saveur Magazine from 2010 to 2015. For ten years the Sterns were regular weekly guests on the Public Radio show, The Splendid Table. In 2016 the Smithsonian Institution acquired the Jane & Michael Stern Roadfood collection for its permanent archives.InfoMichael & Jane's bookRoad Food 17th EdBy Jane and Michael SternRoadfoodhttps://roadfood.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Josh is back to take your questions about everything he got up to in America and everything he missed while he was away. Hosted on Acast. See acast.com/privacy for more information.

This is a Vintage Selection from 2007The BanterThe Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.The ConversationThe Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people's eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!The Inside TrackThe Guys and Marcus discuss the uniqueness of the restaurant business and the power of food to communicate. “Food is an incredible thing! Through food, people can see your passion and your culture. You can teach people where you're from and what you believe in, which not every business can really do,” Marcus Sammuelson on The Restaurant Guys Podcast 2007BioMarcus Samuelsson is the chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations. His latest venture, Marcus DC debuts Spring 2025 at The Morrow in Washington DC. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef: Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. Samuelsson wasThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Calvin Eng has had a busy and successful few years. His restaurant Bonnie's in Williamsburg, Brooklyn, has become a hub of modern Cantonese-American cuisine, and now he's out with his first cookbook, Salt Sugar MSG: Recipes and Stories from a Cantonese American Home. Andrew caught up with Calvin at his home in Williamsburg to discuss his path to his current projects, and the two are joined for part of the conversation by Phoebe Melnick, Calvin's partner and collaborator, to discuss the book-writing process.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Clay talks with noted chef, author, activist, and visionary Sean Sherman, an Oglala Lakota man who is changing the world of indigenous food. Sean is the author of an award-winning book, The Sioux Chef's Indigenous Kitchen, and another book, Turtle Island, which is coming out in November. They discuss the white conquest of the North American continent, the shattering of Native American ways and traditions, the forced assimilation policies that have brought disease to Native communities, and how surplus white food — white flour, cheap cheese, sugary sodas, and noodles — have been dumped by the USDA farm program on Native communities. Sherman created an extremely popular restaurant in Minneapolis, Owamni — claiming one of the most coveted dining reservations in the Midwest. Based on the stunning success of his efforts so far, Sean Sherman is planning more restaurants in places like Bozeman, Portland, and Rapid City and freely sharing his ideas with Native communities who want to reform their diets and achieve food sovereignty. This interview was recorded on March 17, 2025  

In Episode 207 of Discover Ag, Natalie and Tara serve up a wild mix of food, farming, and funny. From TikTokers importing groceries from Italy (yes, including eggs!) to a Shark Tank pitch featuring biodegradable pots made from—you guessed it—cow manure, this one's got it all.

War Room RFK Jr Delivers Remarks On Harmful Ingredients In American Food And Why He's Removing Them

Wednesday's third hour.

As odd as it sounds, there was a time in American Food before oatmeal.And while that's wild on it's own, even more impossible to imagine is how much of agriculture used to be dedicated simply to growing food to feed the animals that allowed you to run the farm.  Having solar panels and biodigesters to create power on the farm now is pretty wild... but it wasn't that long ago, all things considered when all the energy used on a farm was grown... on the farm!But it does help put into perspective how much energy it took to simply grow enough food for the farm - and then a little more to sell.  The surplusses we have now - simply NOT possible.To learn about the origins of 40 acres and a Mule - no the earlier origins... and how 160 acres would become the standard for American farms, tune in, and marvel at the idea of the oatmeal raisin cookie - and how far away it is from it's high end hose food origin.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Story at-a-glance The FDA allows food manufacturers to introduce new additives without independent safety testing, meaning thousands of chemicals are in the U.S. food supply with little oversight Many food additives, including emulsifiers and preservatives, disrupt gut bacteria, leading to inflammation, metabolic disorders, and immune dysfunction The Generally Recognized as Safe (GRAS) loophole allows companies to self-certify chemicals as safe, even when long-term health effects are unknown Heavy metals like arsenic and lead are present in common foods due to weak enforcement standards, contributing to cognitive decline and increased disease risk Avoiding ultraprocessed foods, choosing organic when possible, and learning how to read ingredient labels will drastically reduce exposure to harmful additives

Eugene Trufkin Talks about sourcing high quality eggs and the American food supply Find Eugene Trufkin Here ---------------------------------------------------- Join my Facebook group for weekly lives on how I stay health-conscious in a very unhealthy and sick world: Facebook Group: http://trufkin.link/facebookgroup_yt Other ways to connect: Website: https://www.trufkinathletics.com/ Instagram: https://www.instagram.com/eugene_trufkin/?hl=en TikTok: https://www.tiktok.com/@eugenetrufkin Book - http://trufkin.link/affsg_yt Ready to make a change? Book a call @ https://trufkinathletics.com/connect

Severely delayed by technical issues, in this episode Mark is joined by Nick, Chazzee, and not Andy to discuss the Xbox Developer Direct, the Switch 2 reveal, spend a few brief moments eulogising the much maligned WiiU, and run down all the games they've been playing over the past month or so. You can find additional content by us over on the LGR website at www.lapsedgamer.com and you can get in touch with us via Twitter at https://x.com/lapsedgamer or on the infinitely less awful Bluesky at https://bsky.app/profile/lapsedgamer.bsky.social You can also see our videos over on YouTube at http://www.youtube.com/channel/UCAGtlQOKR97vqxhyXekAVwg Our streams can be seen at Twitch.tv/LapsedGamer The Lapsed Gamer Radio Team created this episode. Edited by Mark Hamer Original LGR themes, FX and music cues created and composed by Mark Hamer. You can stream or directly download our episodes via our Podbean homepage https://lapsedgamerradio.podbean.com If you're enjoying our content, please subscribe to and review Lapsed Gamer Radio on Apple Podcasts.

In a follow-up from the live in-conversation of Einstein-A-Go-Go two years ago, this guest-packed show revisits the topic of endometriosis. Shane is joined in the studio by Dr Susi and Dr Lauren to interview two surgeons and two scientists. Dr Kate Tyson is a gynaecologist and advanced laparoscopic surgeon who directs the Julia Argyrou Endometriosis Centre at Epworth. Dr Samantha Mooney is an obstetrician and gynaecologist at the Mercy Hospital for Women, and also the University of Melbourne as part of the End-IT Endometriosis group. Kate and Samantha talk about the complex nature of endometriosis as a condition, and the use of different types of imaging technology to guide surgical choices. Also joining the show are Dr Fiona Cousins and Dr Harriet Fitzgerald, both research fellows at the Hudson Institute of Medical Research with Monash University. Harriet shares her research about the cause of endometriosis, and Fiona is conducting research on immunotherapy drug treatments for endometriosis to try and reduce or avoid surgery.Susi and Lauren also share science news about the recent approval of a non-opioid pain relief drug by the American Food and Drug Administration, and the science behind why we all want to desperately scratch that itch.

A magic belt that produced burgers? It's before 10:30am, which means it's time for McDonald's Breakfast! Learn the history of this iconic (and, in my opinion: better) half of McDonald's menu before diving into the clown lore of Ronald McDonald himself with the Clown Boss Chad Damiani Chad tells the story of a McDonald's fiasco his brother experienced all to try and save a few bucks McDonald's breakfast started as something offered by one location just "trying it out" -- something that would never be tolerated in today's corporate landscape The creator of the McGriddle is a fast food maverick also response for the SmashBurger chain, the stuffed crust pizza at Pizza Hut, JIF peanut butter, and more! Ronald McDonald isn't very visible these days, and that's no accident New segment! Hear the restaurant of Chad's dreams: The Tiny Diner A Yelper reviews the drink he got at McDonald's on his way to dinner somewhere else "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (I closed the year with my Patreon exclusive episode covering rude-service-on-purpose restaurant chain Dick's Last Resort after driving to Las Vegas with friend and season 1 cheese correspondent Steven Zurita), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your McDonald's stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Chad on Instagram @thechaddamiani   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: McDonald's Breakfast Review [Part Two]! Chad Damiani returns to eat fast food for the first time in a long time, and discuss how the employees thought I (as Ronald McDonald) was sent from corporate as we break down the Good, the Not Good, and the Just There of McDonald's. Ever work at McDonald's? Send your stories to finediningpodcast@gmail.com.

  This week on Unsupervised Learning Razib talks to Megan McArdle, author of The Up Side of Down: Why Failing Well Is the Key to Success and Washington Post columnist and op-ed board member. McArdle was raised in New York City and attended Riverdale Country School. She obtained an undergraduate degree in English from University of Pennsylvania and an MBA from the University of Chicago. A pioneering blogger based out of New York City and covering the site of the WTC in the wake of 9/11, McArdle went on to work at The Economist, The Atlantic and Newsweek. In this episode, the discussion largely focuses on McArdle's research about the cultural history of food and cooking in the US. But first they discuss the economic implications of Donald Trump's election, and the domestic consequences shifting toward a tariff-heavy trade regime. McArdle lays out the case that a massive tariff would have the same impact as a tax, not to mention the broad disruptive economic effects on large companies' supply chains. Then they move on to the changes in American cuisine over the last few centuries, and the shifts driven by technology and innovation. McArdle points out that in the 19th century, gelatin dessert was a luxury and an exotic treat because it was labor intensive to prepare. But by the middle of the 20th century industrial-scale food processing made gelatin, in particular Jell-o, a cheap commodity, and it became associated with the lower classes. Similarly, before factory farming, chicken and eggs were more expensive than red meat, and thus viewed as high-end ingredient (whereas today, chicken is far cheaper than beef). Finally Razib and McArdle talk about how the plentitude of food available in the 21st century contributes to the obesity epidemic that has only ceased its relentless expansion with the advent of Ozempic.

Amigos, in this episode of the podcast Reni and I get into a Spanish discussion about food in the USA vs. Mexico - which is more unhealthy and why? Also, in case you missed the news, I decided to reboot my beginner-level podcast. "The "Spanish Whiteboard Podcast" is the ideal podcast for building a legitimate foundation in Spanish, and I hope you go follow me there right now. Also, you will be able to see a video of every episode I post over on YouTube at: https://www.youtube.com/@thespanishwhiteboard Looking forward to this, amigos. ¡Nos vamos a divertir!

In this episode of The Up-Beet Dietitians podcast, Emily and Hannah chatted about the popularly discussed “banned in europe” argument discussing how unhealthy americans are. Recently, more attention has been drawn to how specific ingredients are “banned” in Europe but allowed in the U.S. The girls break down the research behind each ingredient, labeling federation regulations, and how the quality of life is dramatically different between Europeans and Americans. Tune in to learn more. You can find The Up-Beet Dietitians podcast on YouTube, Spotify, and Apple Podcasts. The Beets Deets Bonus Segment Want even more TUD? Listen to our ad-free premium content for a low monthly cost! https://podcasters.spotify.com/pod/show/the-up-beet-dietitians/subscribe  The Up-Beet Dietitians Website: https://www.theupbeetdietitians.com/  Substack: https://theupbeetdietitians.substack.com Emily Subscribe https://www.youtube.com/@emsnovellas Website: https://www.emsnovellas.com/ Hannah Subscribe https://www.youtube.com/@dietitianhannah Website: https://dietitianhannah.com/

learn how to use "antojarse," "antojo," and related verbs with this video conversation.

We really enjoyed having our friend the chef Danny Lee into the studio. Danny is one of the most influential chefs and restaurant operators in Washington, DC, running some of our all-time favorite Korean restaurants in America, including Mandu and Anju, the award-winning restaurant he operates with chef Angel Barreto. In this episode, we talk about Danny's journey and what it's like to run a restaurant with his mom. We also discuss the rise of Korean American food and culture in the United States. It's such a great conversation with one of the brightest stars in all of food. I hope you enjoy it.Also on the show we have a terrific interview with Simon Kim. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon's rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#ThisMorning on #BRN #Wellness #1926 | Is American Food Really Unhealthier? |  Darin Detwiler, LP.D., M.A.Ed., Northeastern University   | #Tunein: broadcastretirementnetwork.com #Aging, #Finance, #Lifestyle, #Privacy, #Retirement, #Wellness and #More - #Everyday | #Subscribe with #DiscountCode ‘BRN20'

*THIS* is the don't listen at work part of the feed. I'll include this for all the naughty episodes.  And Zorro - he's a Bad Boy?  Bad Girl? Oh heck... it's just how bad people can be when it all becomes about money, power and entertaining TV.So have you been following along?Now that we have our major players set up - and the relationships are established we can really get the plates spinning:Secret Societies - checkLove Triangle - checkTwin Brothers - checkMysterious/Nefarious Death - checkand a SLAP! - check and checkThere's some fun close quarters fighting, riding off frantically into the moonlight, and jaw clenching to beat the band.  Capt. Monestario get's to employ his jaw clenching in a range of emotional situations.We get a doctor that washes his hands (what!?)But most of all - Jamie and Greta hint what's next after we come to the end of the 1st season of Zorro.So saddle up - and come along for the ride.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

Thanksgiving, an American holiday rooted in harvest celebrations, acknowledges the bounty of food so many of us take for granted. This tradition in South Carolina recalls the meals shared by English adventurers who landed at Albemarle Point in 1670. They arrived with modest supplies of perishable provisions and planned to sow fresh crops immediately, but a series of misfortunes quickly eroded their food security. The survival of the infant colony depended on contributions from hospitable Native Americans who sustained the hungry immigrants during a season of need.

In our November episode, we were joined by renowned chef Marcus Samuelsson, who offered some simple ideas to give your holiday meals a healthy twist. In this month's Key Note, Chef Marcus shares a simple recipe for injera, a super-nutritious bread that makes a great go-with for any meal. Bonus: For a chance to win Chef Marcus's book The Rise: Black Cooks and the Soul of American Food – complete with injera recipe – just share your favorite tip for making the holidays healthier at instagram.com/1199SEIUBenefitFunds or facebook.com/1199SEIUBenefitFunds. But hurry: Our book giveaway ends Saturday, November 30.  The Takeaway Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Join WeightWatchers at a discounted rate of just $8 a month; $0 if you are living with diabetes or prediabetes: www.1199SEIUBenefits.org/ww. If you are living with type 2 diabetes, find out more about our partner Virta's diabetes reversal program: www.1199SEIUBenefits.org/news/virta. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. To order one of Chef Marcus's books, visit marcussamuelsson.com/shop. Guest Bio Marcus Samuelsson, award-winning chef, restaurateur, author and activist, is the esteemed chef behind many restaurants worldwide, including Red Rooster in Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; and several international locations, including the Bahamas, Canada and Ethiopia. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration's first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.”  He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of the This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books, including The New York Times bestseller Yes, Chef: A Memoir, as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To complement his professional commitments, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. An active public speaker, Marcus hosted his first TED Talk at the world-famous Apollo Theater in 2012. He was invited back in 2024, when he was joined in conversation by renowned curator Thelma Golden to discuss the intersection of food, culture and community. He participates in lectures globally, most recently with the Gates Foundation and The New York Times during Climate Week NYC 2024. Follow Samuelsson on Instagram, Facebook, and X at @MarcusCooks and on TikTok at @Marcus_Cooks

Ready or not, the holidays are coming – along with the challenge of eating healthfully. To help us navigate the season's menus, we are joined this month by a special guest – Marcus Samuelsson, award-winning chef, restaurateur, author and activist. Chef Marcus shares cherished holiday memories, simple cooking techniques to make your holiday meals healthier and some not-so-common – and inexpensive – ingredients to boost the nutrition in your favorite recipes. Happy cooking! The Takeaway Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Join WeightWatchers at a discounted rate of just $8 a month; $0 if you are living with diabetes or prediabetes: www.1199SEIUBenefits.org/ww. If you are living with type 2 diabetes, find out more about our partner Virta's diabetes reversal program: www.1199SEIUBenefits.org/news/virta. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. To order one of Chef Marcus's cookbooks, visit marcussamuelsson.com/shop. Guest Bio Marcus Samuelsson, award-winning chef, restaurateur, author and activist, is the esteemed chef behind many restaurants worldwide, including Red Rooster in Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; and several international locations, including the Bahamas, Canada and Ethiopia. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration's first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.”  He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of the This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books, including The New York Times bestseller Yes, Chef: A Memoir, as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To complement his professional commitments, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. An active public speaker, Marcus hosted his first TED Talk at the world-famous Apollo Theater in 2012. He was invited back in 2024, when he was joined in conversation by renowned curator Thelma Golden to discuss the intersection of food, culture and community. He participates in lectures globally, most recently with the Gates Foundation and The New York Times during Climate Week NYC 2024. Follow Samuelsson on Instagram, Facebook, and X at @MarcusCooks and on TikTok at @Marcus_Cooks

Look - I should really plan better when I take an unexpected trip to Romania. But I did not. Enjoy all the same. #NSFWThings just get more. More more. Oh you were confused last week?  Well it doesn't get any better this week.  If anything it gets worse... more soupy, more sloppy, more salacious.Greta badly speaks more Spanish - but mainly in the service of the 2! DOS! Zorros issue.Jamie is baffled by the twins issue - not twin Zorros, just regular Telenovella twins.Excitement as we are in New York.  Consternation as a transit across the Panama Isthmus is proposed.And as always we have fun dashing about the (not actually) old Los Angeles countryside as the Mexican sway over Las Californias is in the process of being lost.  But not before we are teased with more bears.  When will we solve the mystery of the dang bears!?As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

As long as you remember... this is the NSFW Bonus part, come on along.We are back in Alta California when the wine was Spanish, and the churches were all adobe.  Americans were eyeing the other side of the continent... but only in a desultory manner. Snd the richest people of the land - were giant jerks with no thought of the little people actaully doing all the labor, or the local tribes who had been there for a minute.  Like a real long time.Anyway - if you'd like to Telanovela up your history, let's Zorro!What the Hell is going on?  That's the entire sentiment of this episode.And well, as viewers always trying to figure things out we may have brought it on ourselves.One approach of course is to take one story line and then make it endlessly twisty - each twist more diabolical than the last and it's some of the these post Game of Thrones shows where eventually people just can't care anymore.  The characters are so contradictory - nothing matters anymore.The other, more fun approach is to just keep throwing in new characters (who's Guadalupe Montero?), sting out plot points (what is up with the bear pins?) and moving the story around to new locations (how are we in New York - err Nueva York?)And that is what Zorro has chosen to do, because it is a fun show!  So buckle those swashes and let's go! (That will get old, I know.  But not yet)As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)Greta Hardin (The History of American Food podcast & @THoAFood all over)

Turner Sparks: Live From The Friars Club Turner Sparks' debut comedy album is a one-of-a-kind New York experience recorded in front of a live audience from The Milton Berle Room inside the Friars Club in New York City. Listen to Turner Sparks: Live From The Friars Club on Spotify, Amazon Music, Apple Music, Pandora, Tidal and more! COMEDY DYNAMICS YouTube Facebook X (Twitter) TikTok Instagram Learn more about your ad choices. Visit podcastchoices.com/adchoices

Culture Apothecary with Alex Clark Key Takeaways  Understanding Big Food: Ten companies own the entity of our food system – these companies have outsized control over our food system, and they care more about profits than human healthOur ancestors would not recognize the “foods” that we eat today; most people do not realize that new ingredients have been snuck into our food supply over the last fifty yearsFollowing World War II, in search of a new market, the chemical companies shifted their focus towards American farmlands and launched a new war on the bugs and pests on American farmlandsThe World Health Organization classifies glyphosate as a known carcinogen, and yet, approximately 280 billion pounds of glyphosate are sprayed on American crops per year; about 80-90% of grain products on grocery store shelves contain very high levels of glyphosate Companies such as Bayer make the chemicals that destroy our soil and give us cancer, then also produce and profit from drugs designed to treat those cancers Studies that go against the interests of the agrochemical companies are rare because those same chemical companies fund the majority of the research in the industry The way that we are farming now is not sustainable; if we continue down our current path of spraying all these chemicals on our food and destroying the soil, then we will only have 55 years of harvests left before plantable soil is gone The fruits and vegetables in the grocery store are losing vitamin and mineral content because the soil they were harvested in is not as healthy as it once wasApproximately 77% of adults between the ages of 17 and 24 are ineligible for military service due to obesity Tips from Courtney Swan: Buy organic, buy local produce from nearby farmers, form a relationship with a local rancher, shop the perimeter of the grocery store, buy real foods with simple ingredients, prioritize protein, and eliminate ultra-processed foodsRead the full notes @ podcastnotes.orgAn integrative nutritionist on a mission to change how America eats, Courtney Swan (aka @realfoodology on Instagram and host of the podcast of the same name) educates Alex on glyphosate, GMOs, how to start shopping for real food, and why parents need to choose between wellness and illness for their kids. Thank you to our sponsors! Masa Chips | Use code "REALALEXCLARK" for 20% OFF Wise Traditions | Use code “ALEX” for $25 OFF Nimi Skincare | Use code "ALEXCLARK" for 10% OFF YRefy | Call (888) 502-2612 Courtney Swan Instagram | @Realfoodology YouTube | @Realfoodology Website | www.realfoodology.com Realfoodology Podcast | @Realfoodology Alex Clark Instagram | @realalexclark Instagram | @poplitics Facebook | @realalexclark X (Twitter) | @yoalexrapz YouTube | @RealAlexClark Spotify | @Culture Apothecary Apple Podcasts | @Culture Apothecary 'Culture Apothecary' Merch OUT NOW! Glass tumblers, weekly wellness planners, hats, crewnecks and more. Use code "ALEXCLARK" for 10% OFF Join the Cuteservatives Facebook group to connect with likeminded friends who love America and all things health and wellness! Subscribe to ‘Culture Apothecary' on Apple Podcasts and Spotify. New episodes drop 6pm PST/ 9pm EST every Monday and Thursday. This show is made possible with generous donations from listeners who believe in our mission to heal a sick culture. You can support our show by leaving a tax deductible donation, or by subscribing to @realalexclark YouTube for FREE!

An integrative nutritionist on a mission to change how America eats, Courtney Swan (aka @realfoodology on Instagram and host of the podcast of the same name) educates Alex on glyphosate, GMOs, how to start shopping for real food, and why parents need to choose between wellness and illness for their kids. Thank you to our sponsors! Masa Chips | Use code "REALALEXCLARK" for 20% OFF Wise Traditions | Use code “ALEX” for $25 OFF Nimi Skincare | Use code "ALEXCLARK" for 10% OFF YRefy | Call (888) 502-2612 Courtney Swan Instagram | @Realfoodology YouTube | @Realfoodology Website | www.realfoodology.com Realfoodology Podcast | @Realfoodology Alex Clark Instagram | @realalexclark Instagram | @poplitics Facebook | @realalexclark X (Twitter) | @yoalexrapz YouTube | @RealAlexClark Spotify | @Culture Apothecary Apple Podcasts | @Culture Apothecary 'Culture Apothecary' Merch OUT NOW! Glass tumblers, weekly wellness planners, hats, crewnecks and more. Use code "ALEXCLARK" for 10% OFF Join the Cuteservatives Facebook group to connect with likeminded friends who love America and all things health and wellness! Subscribe to ‘Culture Apothecary' on Apple Podcasts and Spotify. New episodes drop 6pm PST/ 9pm EST every Monday and Thursday. This show is made possible with generous donations from listeners who believe in our mission to heal a sick culture. You can support our show by leaving a tax deductible donation, or by subscribing to @realalexclark YouTube for FREE!

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing with everyone.  Instead, we are being silly about media - mostly about the 19th Century.   And there are swears.  Sharing this becasue this Zorro series wonderful escapist nonsense.Catch Season 1 of Zorro on Amazon Prime Video to watch alongThis episode is where this show goes mask off and shows it's Telenovela True Colors.Go watch this episode first on Amazon Prime.  Twists, Turns, Escándalo! & we just sorted out that Dani Rojas from Ted Lasso is Zorro 1.  This series is SO MUCH FUN. Jamie and Greta are here to absolutely enjoy every last minute of the escapist nonsense.  Ok Ok - not just for the fun of it, but how it shows so much of what was up in 19th century California that was not concerned with America.  Which, actually, for along time was most of it. So come along for the wild ride that is Zorro - in Spanish.  You can go the Subtitles route... or English Dub.  We are #Team Subtitles, but enjoy it your way.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

Look at us!  We (barely!) made it!  Happy last day of September! Here we are... sliding in to meet our goal for the NINTH month in a row! (Who'd of thought?) In this episode, Karrilee and Kayelyn talk about September - which includes Fall decor, Back to School, Work stuff, Fair fun, and a Balloon Festival... among other things! Grab something yummy and join us around the table as we catch up and summarize our September!Of course, we wrap it up with our 3-2-1's!KARRILEE's 3-2-1's:3 Things she's Into:1. Podcasts at work (using air pods)2. Leanna Crawford - Still Waters album on Spotify3. Fall Decor (Enjoying it Early!)2 Things she's Looking Forward to:1. Anniversary Road Trip 2. Pumpkin Patch1 Thing she's Over:1. Hackers!KAYELYN's 3-2-1's:3 Things she's Into:1. The Army's latest recruitment IG ad2. Back to School Schedule/Work3. This Is Us (Rewatching it!)2 Things she's Looking Forward to:1. Frazzled English Woman Fall (i.e. Renee Zellweger/Bridget Jones, Kate Winslet/The Holiday)2. Grocery System of shopping every week!1 Thing she's Over:1. American Food

9-26 Adam and Jordana 9a hour

This is a Vintage Selection from 2007The BanterThe Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests. The ConversationThe Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier like a winemaker? Find out.The Inside TrackThe Guys are fans of Jacques Torres chocolates and were excited to have a  high-energy chat about all things chocolate. Jacques makes hot chocolate like Mark's grandmother and he gives a tip for making it spectacular."The best chocolate is the chocolate that you prefer to eat. Let's be very honest. It's not because you have a brand on it. It's not because you have a name on the, on the, on the tablet of chocolate that the chocolate is going to be the one that you prefer. There's different chocolates. The one that you prefer. It's the best chocolate," Jacques Torres on The Restaurant Guys Podcast 2007 BioJacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  He worked at Le Cirque, as the Executive Pastry Chef.  In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, He went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who's Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d'Honneur.  He authored several cookbooks and has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  InfoJacques Torres Chocolateswww.mrchocolate.comJacques' BooksDessert Circus: Extraordinary Desserts You Can Make At HomeDessert Circus At Home A Year in ChocolateOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys discuss the fall of one of Mark's old employers where you may have enjoyed a "fest."The ConversationThe Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible. The Inside TrackThe Guys hosted Jacques Torres on their radio show back in 2007 and are thrilled to speak with him again. They are long-time fans of both his and his chocolate.“Chocolate and pastry. This is my life. This is what I do. I've got that in my veins,” Jacques Torres on The Restaurant Guys Podcast 2024BioJacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  In 1988, he came to the U.S. as the Corporate Pastry Chef for Ritz Carlton Hotels.  After a year, Sirio Maccioni invited Jacques to New York City to work at his restaurant, Le Cirque, as the Executive Pastry Chef.  In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, he went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who's Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d'Honneur.  Jacques has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  He also hosted a television series, Chocolate with Jacques Torres, on the Food Network.His cookbooks:  Dessert Circus: Extraordinary Desserts You Can Make At Home , and Dessert Circus At Home, A Year in Chocolate .InfoJacques Torres' Shophttps://mrchocolate.com/Cacao Trace videohttps://youtu.be/KCCLPWVk6PY?feature=sharedOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

On today's Saturday Matinee, we crack open our cookbooks to learn about the history of cake making in America and how the introduction of "pearl ash" revolutionized baking from the 18th century and beyond.Link to The History of American Food: https://thehistoryofamericanfood.blogspot.com/Support the show! Join Into History for ad-free listening and more.History Daily is a co-production of Airship and Noiser.Go to HistoryDaily.com for more history, daily.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After more than 16 years living abroad, with the last 8 years living in Europe, the differences between life in the U.S. and life in Europe have continued to become even more blatantly obvious while watching a shifting landscape back in the U.S. In this week's expat podcast episode of Not Your Average Globetrotter, hosted by Rafael Di Furia, we'll get into everything from moving abroad and expat life in Italy and Portugal, to how living in Europe compares to American consumerism, cultural shifts, cost of living, healthcare, travel, and day-to-day life. If you find these episodes of Not Your Average Globetrotter helpful, entertaining and/or if you feel as if I've helped you save time, headaches, or legal fees, please consider making a monthly pledge on Patreon and becoming a monthly patron to help make more videos like this possible:

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing with everyone.  Instead, we are being silly about media - mostly about the 19th Century.   And there are swears.  Sharing this becasue this Zorro series is very joyously fun.Catch Season 1 of Zorro on Amazon Prime Video to watch alongAfter watching the movie Zorro - it became clear, we need more of Zorro.  We also need more of the 19th Century Americas... from something other than the USA America perspective. Because, during the 19th century, the Americnan America was a very different shape than the USA we live in now.  There were lots of other nations in those spaces we conveniently forget about. Also - the 21st century adventure and super hero stories have gotten a little... dark.  We need a little light.  Not to mention, some way better clothes.So get out the cape, saddle up and let's ride for better adventures with Zorro in Alta California.  A different way to pursue fashion, fighting and hey, let's have some fun.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing.  Instead, we are being silly about media - mostly about the 19th Century.  Though here, about the new SHOGUN becasue - so VERY COOL!So we've come to the end of Shogun - a story that both haunted and informed us in our younger years.  Racist, Orientalist - as a book, YES!  But this version. as far as I'm concerned redeems the Entire Venture. And as a 1970's work written by a former prisoner of war during the Japanese Occupation during WW2, writing a book trying to get into the somewhat legendary history of Japan - it did what James Clavell wanted, it introduced Japan as a complex society to America and Britain and it's still sprawling empire at the time. Writing is hard, editing is much much easier.  Clavell's 1st try - needed some work, but somebody had to bust open the doors.  And Shogun did that.Now - how did the Blackthorne/Anjin-san story actually end?  Unclear.  But that's fine with me.Now let's all cheer for whatever H. Sanada has up his sleeve and hope it comes with All The Costumes.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing.  Instead, we are being silly about media - mostly about the 19th Century.  Though here, about the new SHOGUN becasue - so VERY COOL!With that out of the way - Are Jamie & Greta fighting?  Is Mariko sad about her son no longer being hers - or did she just eat some bad fish, and never really cared?  But at least everyone can agree that Yabushige is the master of the expressive grunt, even if Fuji is the queen of eye-acting.  And we all know what's going to happen to Yabu next ep.Oh yeah... and we will be laughing at Ishido's expense as he steps on all the rakes.  Dames - can't talke to 'em, can't listen to 'em. Listen and find out all the ways Anjin looks ridiculous (and yet somehow compelling?) this weekAs always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

This is NSFW or small children.  You know the drill.If you want to get to the end - and to more fun stuff - go check out the regular feed at Prizefighters, Circus Freaks & Gangsters.I dunno what is up with this episode, but the comparrisons are flying fast and thick.  But what really matters is Greta's synopsis of Romeo & Juliet along with the implication that Toronaga is actually a bit of a Drama Queen and the analysis of Japanese house construction technology.There's the problem with what happens when you do try to go home again, and what happens when going into the trap is actually the best option.  Lots goes down in this Episode of Shogun... and we are here to tell you all about it.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)

This is NSFW or small children.  You know the drill.If you want to get to the end - and to more fun stuff - go check out the regular feed at Prizefighters, Circus Freaks & Gangsters.Curious George should have taught us - be wary of the man in the unusual hat.  But we just won't learn.Good stories, expert neeling and why does everyone feel the need to share their relationship woes in the midst of the most tenuous moments?Kilingon revelations & more Zombie Buntaro for all of us to enjoy,As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)

If we are ever going to cryogeneically preserve humans, we have got to learn a lot more about Oyster Liquor.  Sci-Fi aside, come along and discover how much 19th cenurty America - not just American food is built upon the oyster harvest.  Everybody everywhere was eating them - by the barrel and bucket full.  It was common to find recipes that blithely started with a gallon of oysters or a hundred oysters.  Can you imagine?I can't. But follow along with Thomas G Downing as he builds his fortune and America starts to grow up with the sale of oysters for lunch and as an export food.If you're exporting to New Jersey, you might as well head out into the world.It's oyster time in America.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

As long as you know... ehhhhh not so safe for work.  But this means something even when there's no ep this week!TIme to do the WAR!And come join us over on Prizefighters, Circusfreaks & Gangsters - so you can get to the end of the series!Join us to find out WHO IS CORRECT!Jamie says there's no fighting this episode.Greta says there's lots of fighting - you just have to listen for it.And then there's the whole thing where we discuss just how bad the YA Movies of the 1980's & 1990's screwed up the sexes abilities to ya' know... talk to one another.Join us for this, and some music memories.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)Look for us weekly and on Instagram & Threads: @pcgpodcast

Is it just too hot?  Then come along for this talk about Frostbite by Nicola Twilley on the history & future of refrigeration. You can read up on some outtakes and extra stuff at the blog: https://www.ediblegeography.com/And order your own copy of the book here: https://www.penguinrandomhouse.com/books/551601/frostbite-by-nicola-twilley/Of course, if you have your favorite local bookshop - buy one there. If you'd like more Nicola Twilley, you can see her on her book tour - details here: https://www.nicolatwilley.com/events/or catch more interviews with her here: https://www.nicolatwilley.com/frostbite/Some come along, and listen to thoughts on ThermoKing, and learn about my emerging Grand Unified Theory of American Food.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

As long as you know... ehhhhh not so safe for work.  But this means something even when there's no ep this week!But Let's go earthquakes.And come join us over on Prizefighters, Circusfreaks & Gangsters - so you can get to the end of the series!---What show can bring you managerial manipulation, whispers of medival animal cruelty, zombie family insights and pheasant fetishization?Shogun of course - and as always with phenominal costumes and nice views of some of the behind the scenes that are required to run the world.  As in... have you ever tried to get rabbit blood out of a bamboo cutting board without Dawn Dish Soap?If any of this sounds like fun to you, jump in the palanquin and come along for the adventure.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)Look for us weekly and on Instagram & Threads: @pcgpodcast

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); Metropolis at PAC-NYC; Marcus Bar & Grille in Atlanta and its Live! flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia.  Samuelsson was the youngest person to receive a three-star review from The New York Times and was the guest chef for the Obama Administration's first state dinner. He has won eight James Beard Foundation Awards and recently won a 2023 Emmy Award for the Short Form Program “My Mark.” Samuelsson hosted the critically acclaimed No Passport Required on PBS. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also recently appeared as an Iron Chef on Netflix's Iron Chef: Quest for an Iron Legend. Samuelsson also hosted and produced the Seat at the Table on Audible and co-hosted This Moment podcast with Swedish rapper Timbuktu on ACAST.  A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem and Red Rooster Overtown into community kitchens in partnership with World Central Kitchen, serving well over 280k meals to those in need. In Newark, Samuelsson's Marcus B&P partnered with Audible and World Central Kitchen to create Newark Working Kitchens, which has engaged 37 local restaurants to provide 1.5 million meals to those in need. Samuelsson also co-produces the annual Harlem EatUp! Festival, which celebrates the food, art, and culture of Harlem.  He is the author of several cookbooks, the New York Times bestselling memoir Yes, Chef: A Memoir and his latest book, The Rise: Black Cooks and the Soul of American Food. Follow Samuelsson on Instagram, Facebook, and Twitter at @MarcusCooks and on TikTok at @Marcus_Cooks. On this episode of The One Way Ticket Show, Samuelsson offers his one way ticket destination is a toss-up between Rio de Janeiro and space! In the course of the conversation, Samuelsson shares: 1.     The allure of both Rio and space 2.     The role soccer great, Pelé, played in his life 3.     The link between memory and food and how that's carried out in his work 4.     How he draws on his Ethiopian and Swedish heritages 5.     What Harlem means to him 6.     His community and charity work 7.     Inspiration for his unique sartorial sense 8.     Why his happy space is to go into a small restaurant in Japan and watch the chefs go to work.  

On this hour of the W&J show, the boys laugh at more Biden-isms, luxury dog airlines, and receive some call in from listeners about American food,

Austin Frerick is an expert on agricultural and antitrust policy. He is a 7th-generation Iowan whose passion for agriculture comes from the weekends working on his grandpa's farm. He is a Fellow at the Thurman Arnold Project at Yale University. In 2022, he worked with the U.S. Department of Agriculture to organize a conference at Yale Law School entitled “Reforming America's Food Retail Markets,” which explored competition issues in the nation's grocery industry. He is the author of Barons: Money, Power and the Corruption of America's Food Industry, which illustrates the concentration of power in the American food system. In this episode, Austin and John discuss: The monopolistic practices in the food supply chain The influence of politicians on food producers Breaking up monopolies vs removing regulatory barriers Foreign ownership of food companies and its impact on American agriculture Additional Resources To learn more about Austin Frerick, visit: https://www.austinfrerick.com To get a copy of his book “Barons,” visit: https://islandpress.org/books/barons#desc About John Kempf John Kempf is the founder of Advancing Eco Agriculture (AEA). A top expert in biological and regenerative farming, John founded AEA in 2006 to help fellow farmers by providing the education, tools, and strategies that will have a global effect on the food supply and those who grow it. Through intense study and the knowledge gleaned from many industry leaders, John is building a comprehensive systems-based approach to plant nutrition – a system solidly based on the sciences of plant physiology, mineral nutrition, and soil microbiology. Support For This Show & Helping You Grow Since 2006, AEA has been on a mission to help growers become more resilient, efficient, and profitable with regenerative agriculture.  AEA works directly with growers to apply its unique line of liquid mineral crop nutrition products and biological inoculants. Informed by cutting-edge plant and soil data-gathering techniques, AEA's science-based programs empower farm operations to meet the crop quality markers that matter the most. AEA has created real and lasting change on millions of acres with its products and data-driven services by working hand-in-hand with growers to produce healthier soil, stronger crops, and higher profits. Beyond working on the ground with growers, AEA leads in regenerative agriculture media and education, producing and distributing the popular and highly-regarded Regenerative Agriculture Podcast, inspiring webinars, and other educational content that serve as go-to resources for growers worldwide. Learn more about AEA's regenerative programs and products: https://www.advancingecoag.com ~  VIDEO: To learn more from John Kempf about regenerative agriculture, watch this conversation between John and three AEA grower partners about how regenerative agriculture is changing lives and conventional farming: https://youtu.be/n9U6GwbYPDk  

Today, Calley Means joins the show to march onward on his war path to changing the incentives of modern health. He's a champion of food and lifestyle practices as medicine—and, in May of this year, he's putting out a new book on the subject which we outline today, called Good Energy.His sister, Dr. Casey Means, is the co-author of Good Energy. You know her from a past appearance on this show and as the founder of Levels so this mission really is a family affair in the best way possible.Going from a food lobbyist to the other side of the fence, Calley is a deeply serious and dedicated champion for the people. But he brings much more to the table today than a polished delivery and a new book; he is also the co-founder of True Medicine, which works to connect tax-advantaged spending to healthy food and exercise. It's helped hundreds of thousands of people access affordable care by leveraging the convoluted systems currently in place to block them from doing so—no easy task.In this conversation, Calley lays the foundation for our food culture as it stands today—bleak, corrupt, poisoned, sick, and getting sicker. We deconstruct the layers of federal agencies and historical precedent that have brought us to this point, and we're direct in our suggestions (demands) on how to fix it.And all the facts are laid bare. Dots are connected in broad daylight, on network television, and within the algorithms that power our social feeds. Our kids are at stake, and the only option is to take affirmative action on what we know is right. (00:01:19) Calley's Inspirations & Metabolic Mission(00:11:16) Redefining the Meaning of Medicine (00:19:21) Is America a Viable Place To Raise Healthy Kids?(00:30:41) Meaningfully Changing Healthcare Incentives(00:42:56) Now What—How Does Society Make Positive Change?(00:49:34) The Media's Role in Society's False Narratives(00:56:49) Undoing the Damage of the Food PyramidSponsorsARRC LED | The perfect device for daily home use. For more information visit arrcled.com.ResourcesDave Asprey's NEW Book ‘Smarter Not Harder' is out now: https://daveasprey.com/books Good Energy: The Surprising Connection Between Metabolism and Limitless HealthTruemed: truemed.comThe Human Upgrade is produced by Crate Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Menu Whisperer compares and contrasts the varying strengths and weaknesses of American and European cuisine. Mitch McConnell is the one pushing this border amnesty deal because he's 'worried about another Trump presidency'. Don't seek Jesse's approval for your vote; he doesn't judge how you use your valuable vote. Putting our energy system in the hands of China. How terrifying the Battle of Teutoburg Forest must've been.See omnystudio.com/listener for privacy information.