Podcasts about american kitchen

Episode: 2452 Gadgets in the American Kitchen.  Today, gadgets galore.

learn about using the subjunctive after Spanish adverbial conjunctions

Today's guest, Katie Button is a five-time James Beard Foundation award nominated chef, cookbook author, media personality, and founder of Asheville-based restaurants Cúrate and La Bodega by Cúrate. The restaurant group also includes an online marketplace, Cúrate at Home, a wine club and culinary tour company called Cúrate Trips, designed to connect people with the Spanish experience.Katie earned a Master's degree in Biomedical Engineering, but her passion for food and travel ultimately guided her towards a career in the food world. Though immersed in the industry at a young age, she ultimately honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés. This experience guided her to her own success as a restaurateur, Button Meana Group founder, and Cúrate lifestyle brands.Today, Button Meana Group houses Katie Button Media and Magnolia Network's From The Source, a series exploring the origins and stories behind different ingredients. Katie's bread and butter, however, are the Button Meana Group-owned Cúrate Brands: Cúrate Trips, Cúrate at Home and Cúrate Wine Club, as well as two restaurants, La Bodega by Cúrate and Cúrate Bar de Tapas, which won the James Beard Foundation Outstanding Hospitality award in 2022. In 2016, Katie also released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen. --- Support this podcast: https://podcasters.spotify.com/pod/show/howdshedothat/support

If you like learning about everyday items and improving your English for the IELTS or TOEFL at the same time, this English lesson is for you. In this 30 minutes of English, you will learn English phrasal verbs, English idioms, how to use some swear words, and other advanced English vocabulary that can really stump English learners.

The restaurant business is tough: The margins are slim and the risk of failure is high—but that doesn't stop celebrities from trying to open their own restaurants over and over again, even though they should definitely know it is a bad idea. Britney Spears had Nyla, Guy Fieri had Guy's American Kitchen & Bar, Eva Longoria had a steakhouse for women called SHe (that is not a typo), and they each went bust in their own special way.Cody Rigsby (Peloton, Tactful Pettiness) and Amanda Hirsch (Not Skinny But Not Fat) join Misha to dish on three failed celebrity restaurantsFollow The Big Flop on the Wondery app or wherever you get your podcasts. You can listen to The Big Flop early and ad-free on Wondery+. Join Wondery+ in the Wondery app or on Apple Podcasts.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Bring the Pain, I reviewed my Friday article like usuall before diving into the meat and potatoes. Let's face it, this podcast today is going to be about the Fantasy Football Expo as you have already seen. Come with me, as I walk you on a journey through my entire day spent taking with great people from our industry while sharing it all with my friend Dan. We started the day at the Football Hall of Fame before heading to Don Schula's American Kitchen. After that, we went to the Brew Kettle, which is also located in the Hall of Fame village. In the end, I wrap things up talking about the Saturday night party before heading home to get ready for another day. I want to say thanks to Bob Lung and his amazing staff who helped put this thing together, making it bigger and badder every year. Believe me, this is an experience that anyone should want to be a part of and shouldn't miss. Have a great day, everyone, and may the Expo be with you. 

In this episode of Bring the Pain, I reviewed my Friday article like usuall before diving into the meat and potatoes. Let's face it, this podcast today is going to be about the Fantasy Football Expo as you have already seen. Come with me, as I walk you on a journey through my entire day spent taking with great people from our industry while sharing it all with my friend Dan. We started the day at the Football Hall of Fame before heading to Don Schula's American Kitchen. After that, we went to the Brew Kettle, which is also located in the Hall of Fame village. In the end, I wrap things up talking about the Saturday night party before heading home to get ready for another day. I want to say thanks to Bob Lung and his amazing staff who helped put this thing together, making it bigger and badder every year. Believe me, this is an experience that anyone should want to be a part of and shouldn't miss. Have a great day, everyone, and may the Expo be with you.Thank you for the support and contributions all of you make for my podcasts and articles each week. Y'all the real #Painbringers!Follow me at....*Facebookhttps://www.facebook.com/Bring...*Twitterhttps://twitter.com/HeatOverid...*Spreaker Podcastshttps://spreaker.page.link/VS5...*Dr Roto Sports Websitehttps://drroto.com/author/robe...*You Tubehttps://youtube.com/@Heat00veride05?si=cVb49FjQD-Y6fKjT*Apple Podcastshttps://podcasts.apple.com/us/...*Spotify Podcastshttps://open.spotify.com/show/...*Podchaser Podcastshttps://www.podchaser.com/podc...*Iheart Podcastshttps://www.iheart.com/podcast...Become a supporter of this podcast: https://www.spreaker.com/podcast/bring-the-pain--3659369/support.

If you're recovering from a food coma or preparing for one, tune in this week to learn about the news about the food news. Our guest, Vic Matus, joins us to explore the history of food journalism in America, the impact of Anthony Bourdain, and the evolving influence of social media on the culinary scene. Wretch on and have a Happy Fourth! Time Stamps:  7:22 Front Page  14:33 Obsessions  If you have a story you want us to talk about, e-mail us at wretches@nebulouspodcasts.com. Sign Up for the Newsletter: https://nebulouspodcasts.com/shows/ink-stained-wretches Follow us on Instagram @InkStainedWretches Show Notes:  Vic Matus: Vodka: How a Colorless, Odorless, Flavorless Spirit Conquered America:  New Yorker: “Don't Eat Before Reading This,” by Anthony Bourdain   Medium: All You Can Hold for Five Bucks  A.J Leibling: Between Meals: An Appetite for Paris Joseph Wechsberg: Dining at the Pavillon New York Times: Ruth Reichel on Le Cirque (1993) NYTimes: What Is the Best Way to Cut an Onion? NYT: Restaurant Review: Guy's American Kitchen & Bar in Times Square  WaPo: D.C.-area restaurants and chefs nab 3 James Beard Awards WaPo: To David Chang, the ‘ethnic' food aisle is racist. Others say it's convenient. Grub Street: How Food Media Fails BIPOC  WaPo: Stop calling food ‘exotic' Fodors: The 12 Best Fast Food Joints in America 

In the late 1920s, Lillian Gilbreth enlisted her children — she had 11— in an experiment: bake a strawberry shortcake in record time. Kitchens at the time tended to have haphazard configurations—pots and pans could be at one end of the kitchen, the stove in another, and the utensils in another room altogether—but Lillian figured that with a well-designed kitchen, she could slash baking time dramatically and make cooks' lives easier. And if anyone was going to hack the kitchen, Lillian Gilbreth was the woman for the job. Lillian and her late husband, Frank, were absolute fiends for efficiency. They'd used the study of “time and motion” to dissect the activities of factory and office workers, and had made a business of optimizing efficiency in the workplace. Now widowed, Lillian Gilbreth, was set to tackle efficiency in the home when their clients would continue working with her and the business failed. Her innovations—she's widely credited with inventing the pedal trash can and refrigerator door shelves—live with us to this day.

I'm Josh Cooperman and this is Convo By Design with a look at the modern American kitchen and what the design community is doing in response to changing tastes and new opportunities to create unique functional spaces transforming the heart of the home.  Designer Resources ThermaSol - Redefining the modern shower experience. Episode 271 featuring Mitch Altman Moya Living -  Beautiful, durable powder coated kitchen, bath & outdoor kitchen cabinetry Design Hardware - A stunning and vast collection of jewelry for the home! The Oasis Alliance - Providing design to those in need. ICAA Southern California - SoCal is Southern California's preeminent resource on classical architecture and the allied arts. In May, 2023, a special gathering took place in Long Beach, California. This gathering  featured a diverse group of design talent and presented an opportunity to get some of Southern California's most dynamic and creative designers together for a conversation about kitchen design. Our group engages in an open forum about how the kitchen has changed in form and function since the pandemic began in 2020. This idea started as an exploratory look at what has changed, but developed into an overarching dialogue about what it means to be a designer today. Further, how the design community has learned to lean in on each other for support, direction, inspiration and in the case of showrooms like Friedman's Home Experience, how to provide designers and architects with opportunities to discover new product and specify with confidence to best serve the client. You are about to listen in on a real workgroup discussing the issues designers, architects and builders face today. The following conversation is between 7 creatives and at times, it gets complicated, just like conversations in the real world. The conversation was not intended for you to blow through while multi-tasking. There is a great deal of material here and it is intended to be listened to over time and re-listened as well. It is worthy of saving and. added to your resource library.  Before we listen in, I thought you would like to meet the participants. We are going to get to that, right after this. TS  Lea Biermann - Principal, Lea Biermann Design - @lbkbdesign The joy of coffee systems Adding secondary color Backsplashes that pop Maximizing spaces for experiences Resale considerations The in-home coffee bar experience is here to stay Cheryl Kaye - Principle, Cheryl Kaye Design Studio @cherylkaye Hospitality, front of house focus Kitchenette for commercial projects including hospitality Visual arts are given and now the ‘function' and artistry is in meeting client lifestyle demands Dining areas away from tables and more on islands Exposed kitchens, not just functional but decorative and artistic Wet bars for juicing now so they are taking on a different vibe More outlets and charging stations Kitchens more as work spaces   Paul Fernandez - Principle, @kitchenkoncierge Look to new, unexplored appliances Speed Oven: Microwave + Convection Steam ovens Steam oven + oven in lieu of the double oven to maximize functional opportunity Cooking with moisture Refrigerators with cameras, use the app to aid with shopping What is next in countertop materials? What is the most durable material?  Custom options in wood products. This is an incredible time to be designing kitchens! DH, OA John Feldman - Owner, @ecocentrix Discovering the opportunities in outdoor spaces What is possible in an outdoor kitchen How a project can maximize function through discovery of untapped space unlike inside the home where walls define spaces Working with better educated clients (product) Incorporating outdoor kitchens into complex hillsides The joys of outdoor living Sturgianni.com, A new company representing family owned and operated Italian faucet lines

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Katie Button, CEO / Co-Founder of Katie Button Restaurants:  Cúrate, La Bodega by Cúrate, Cúrate Trips, curateathome.comGuest BioAsheville, North Carolina's beloved Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to create exceptional and experiential access to Spanish culture. A Southern chef with a scientific mind, Button honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open Cúrate Bar de Tapas with husband Felix Meana and her family. Since, they have grown the Cúrate brand to include Cúrate Trips, Cúrate Spanish Wine Club, Cúrate at Home and most recently, La Bodega by Cúrate. Cúrate is part of the Katie Button Restaurants family, which includes Katie Button Media and Magnolia Network's From The Source, a series exploring the origins and stories behind different ingredients.Among her many accolades, chef Katie Button was featured as one of Food & Wine's 2015 Best New Chefs. Cúrate was named as one of the "40 Most Important Restaurants of the Past 40 Years" by Food & Wine and one of the "Most Important Restaurants of the Decade" by Esquire. In 2016, Button released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen.In 2022, the James Beard Foundation nominated Katie for a 2022 Best Chefs in America: Southeast award and Cúrate Bar de Tapas won the Outstanding Hospitality award. Throughout it all, Katie continues to challenge the industry standard, steadily building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. She also is an active participant in the James Beard Foundation's Impact programs and is currently serving on the Independent Restaurant Coalition's leadership team.   Additional ResourcesCúrateLa Bodega by CúrateCúrate TripsJust EconomicsListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Katie Button, CEO / Co-Founder of Katie Button Restaurants:  Cúrate, La Bodega by Cúrate, Cúrate Trips, curateathome.comGuest BioAsheville, North Carolina's beloved Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to create exceptional and experiential access to Spanish culture. A Southern chef with a scientific mind, Button honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open Cúrate Bar de Tapas with husband Felix Meana and her family. Since, they have grown the Cúrate brand to include Cúrate Trips, Cúrate Spanish Wine Club, Cúrate at Home and most recently, La Bodega by Cúrate. Cúrate is part of the Katie Button Restaurants family, which includes Katie Button Media and Magnolia Network's From The Source, a series exploring the origins and stories behind different ingredients.Among her many accolades, chef Katie Button was featured as one of Food & Wine's 2015 Best New Chefs. Cúrate was named as one of the "40 Most Important Restaurants of the Past 40 Years" by Food & Wine and one of the "Most Important Restaurants of the Decade" by Esquire. In 2016, Button released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen.In 2022, the James Beard Foundation nominated Katie for a 2022 Best Chefs in America: Southeast award and Cúrate Bar de Tapas won the Outstanding Hospitality award. Throughout it all, Katie continues to challenge the industry standard, steadily building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. She also is an active participant in the James Beard Foundation's Impact programs and is currently serving on the Independent Restaurant Coalition's leadership team.   Additional ResourcesCúrateLa Bodega by CúrateCúrate TripsJust EconomicsListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

Anne Bérubé, Ph.D., is a spiritual teacher with an uncommon ability to share her story and insights in a way that awakens the inner wisdomin others. She helps people free themselves from the societal and parental conditioning that is holding them back from realizing the highest calling of their soul. In her book The Burnout Antidote Anne helps you access your innate capacity to heal and shows you that your burnout can become a gateway to embodied wisdom and vitality. https://www.anneberube.com/Elle Marr is the #1 Amazon Charts bestselling author of Strangers We Know, Lies We Bury, and The Missing Sister. Her latest novel The Family Bones is a tense and chilling story of a young woman delving into her family's shadowy legacy to determine what makes a psychopath that's perfect for fans of Lucy Foley, Sharp Objects, and Knives Out. Marr has crafted a deeply compelling and razor-sharp story that will have readers seriously questioning whether they should attend their next family reunion…https://ellemarr.com/Dan Buettner is a New York Times Bestselling Author, Public Speaker and National Geographic Fellow. Dan discovered the five places in the world—dubbed Blue Zones—where people lived the longest, healthiest lives and shared this information with the world. His New York Times Best Seller book, The Blue Zones Kitchen: 100 recipes for living to 100, fuses scientific reporting, National Geographic photography, and 100 recipes that may help you live to 100. His upcoming book, The Blue Zones Challenge, was written to help you get started on the path to a longer, healthier, happier life with this quick start to building your own Blue Zones lifestyle. https://danbuettner.com/This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3240061/advertisement

Best-selling author Dan Buettner's new Blue Zones book celebrates a uniquely American, but largely overlooked diet with beautiful photos of chefs and recipes.

B Resort and Spa, located minutes away from Disney Springs, are celebrating Valentine's Day! Join us as we speak to Executive Chef David Roldan. Website: www.uorfoodblog.com Follow us on our social media platforms: Instagram: @thrillstastetravels Facebook: @ThrillsTasteTravels Twitter: @TTasteTravels Support us at Ko-fi.com/universalfoodblog You can text us at:407-602-5337 You can email us at: General email: info@uogrubhub.com --- Send in a voice message: https://anchor.fm/ttastetravels/message

Dan Buettnerhttps://danbuettner.com/BOOK: The Blue Zones American Kitchen: 100 Ricipes to Live to 100Valerie Junevaleriejune.comhttps://www.somebodytolovebook.com/BOOK: Somebody to Love Mark Wilhelmssonhttps://emergencythebook.com/free-1BOOK: Emergency: Top 10 Life-Saving Skills Every Parent Should Know========================================================Dan Buettner is a New York Times Bestselling Author, Public Speaker and National Geographic Fellow. Dan discovered the five places in the world—dubbed Blue Zones—where people lived the longest, healthiest lives and shared this information with the world. His New York Times Best Seller book, The Blue Zones Kitchen: 100 recipes for living to 100, fuses scientific reporting, National Geographic photography, and 100 recipes that may help you live to 100. His upcoming book, The Blue Zones Challenge, was written to help you get started on the path to a longer, healthier, happier life with this quick start to building your own Blue Zones lifestyle. https://danbuettner.com/Valerie June Hockett is a Grammy-nominated singer, songwriter, and multi- instrumentalist from Tennessee. She's been published in the New York Times, which has also hailed her as one of America's “most intriguing, fully formed new talents.” Her new picture book, illustrated by Marcela Avelar, SOMEBODY TO LOVE: The Story of Valerie June's Sweet Little Baby Banjolele is filled with rollicking rhymes and vibrant illustrations, a young musician and her baby banjolele (a cross between a banjo and a ukulele) learn to face their doubts and find their voices. https://www.somebodytolovebook.com/Mark Wilhelmsson is author of Emergency - This Book Will Save Your Child's Life and founder of Our Child's Keeper. Mark is a father of 4, a former Investigator in NYC for over 26 years, and became a Certified Pediatric and Adult CPR, AED and First Aid Instructor, Water Safety Ambassador and Babysitter's Training Instructor. https://ourchildskeeper.com/home-a

You can get the book here: https://www.amazon.com/dp/1426222475?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1426222475&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin Dan Buettner is an explorer, National Geographic Fellow, award-winning journalist and producer, and New York Times bestselling author. He discovered the five places in the world – dubbed blue zones hotspots – where people live the longest, healthiest lives. His articles about these places in The New York Times Magazine and National Geographic are two of the most popular for both publications. Buettner now works in partnership with municipal governments, large employers, and health insurance companies to implement Blue Zones Projects in communities, workplaces, and universities. Blue Zones Projects are well-being initiatives that apply lessons from the Blue Zones to entire communities by focusing on changes to the local environment, public policy, and social networks. The program has dramatically improved the health of more than 5 million Americans to date. In his new book “Blue Zones American Kitchen” Buettner uncovers the traditional roots of plant-forward cuisine in the United States. Following the acumen of heritage cooks who have passed their recipes from generation to generation, Buettner uncovers the regions and cultures that have shaped America's healthiest food landscapes, from Hmong elders living in Minnesota to Quakers in New England. Along the way, he illuminates both traditional and revolutionary ideas in vegetarian food. With wisdom from more than 50 food experts, chefs, and cooks around the country, Buettner's road trip across America sheds light on some of its most under-recognized plant-forward communities as Buettner shares the ingredients, recipes, and lifestyle tips that will make living to 100 both delicious and easy. Pre order yours today! Buettner also holds three Guinness World Records in distance cycling.

Mr. Bluezones is back! That's right, Dan Buettner is back on the PLANTSTRONG podcast to discuss his newest book, The Blue Zones American Kitchen: 100 Recipes to Live to 100. As most of you know, Dan Buettner uncovered the five places around the world where people consistently live past 100 years old. It isn't the exception. It's the norm. Only one of those Blue Zones happens to be in the United States - Loma Linda, California – but, did you realize that our traditional American food is firmly “planted” in a rich abundance of plant-based nutrition? Our indigenous and Native American brothers and sisters thrived on grains and beans. Immigrants to the US brought with them potatoes, pasta, masa, corn, beans…beautiful nutritious food. Buettner and his team took a tasty historical tour around the US and worked with contemporary chefs to create some of these traditional dishes and, today, Dan and I talk about many of these recipes and he shares memories and stories of the chefs, cultures, and meals that have shaped the diverse people we are today. I know we think of American cuisine (if that's what you want to call it) as hot dogs, hamburgers, and apple pie, but our history is radically more diverse, nutritious, and dare I say – PLANTSTRONG?! Episode Resources Watch the Episode on YouTube Join Team PLANTSTRONG and Run with Rip! https://plantstrongfoods.com/pages/team-plantstrong Order The Blue Zones American Kitchen

 To stock up on the best-tasting, most convenient, 100% PLANTSTRONG foods, including our broths and soups, check out all of our PLANTSTRONG products HERE. Give us a like on the PLANTSTRONG Facebook Page and check out what being PLANSTRONG is all about. We always keep it stocked full of new content and updates, tips for healthy living, delicious recipes, and you can even catch me LIVE on there! We've also got an Instagram! Check us out and share your favorite PLANTSTRONG products and why you love it! Don't forget to tag us using #goplantstrong

My guest for my 980th episode is National Geographic Fellow and Explorer, New York Times bestselling author, Emmy Award-winning Journalist and Producer and a Guinness World Record Holder Dan Buettner. We are discussing his new book entitled The Blue Zones American Kitchen: 100 Recipes to Live to 100.

Mary Katharine woke up Vic for an early recording because lots is happening today on Getting Hammered. From gun updates on capitol hill to gadgets conquering the kitchen, we've got you covered. Time Stamps 0:17 - Introduction 10:42 - Gun Update 17:22 - Updates from Uvalde 23:28 - Smoke 'em if you got 'em. Biden Administration won't stop screwing with  29:52 - How OXO conquered the American kitchen Show Notes Slate's How OXO conquered the American Kitchen

This week, we chatted with Feivel Oppenheim, who went to camp with Abby in Israel back in the day. The Oppenheim family owns and runs Tel Aviv's Bodega American Kitchen, most known for their delicious American smash burgers. What originally piqued our interest is that they serve kosher bacon cheeseburgers, but Feivel argues that this isn't the coolest thing about Bodega. According to Feivel, what makes Bodega cool is that they offer the best food in Israel. They may be kosher, but they're extremely unorthodox. He told us his family's history in the NYC food industry, how Bodega came to be in Tel Aviv, and the creativity that goes into the kosher bacon cheeseburger. He also explained why his family decided to open a kosher restaurant even though they don't keep kosher themselves. He then delved into the logistics behind the family business, what his favorite thing on the menu is, and his family's plan to expand the business throughout the Middle East. If you haven't tried Bodega yet, you know where to go on your next trip to Tel Aviv. Feivel is also our Kosh Boy of the week, so stay tuned to hear more about his personal life. To hear more about Bodega, be sure to follow them on Instagram @getbodega. --- Send in a voice message: https://anchor.fm/twokoshgirls/message Support this podcast: https://anchor.fm/twokoshgirls/support

Guy's American Kitchen & Bar Review:https://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.htmlBros., Lecce Review:https://everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/

In this Mandarin episode, I talk about the differences between a typical Chinese kitchen and a typical kitchen in the west. First, a Chinese kitchen is not usually equipped with a full-size oven and a dishwasher like we see in an American kitchen. Secondly, a Chinese kitchen is often separated from the rest of the house by design due to the cooking smoke, which is more of a source of indoor air pollution than western-style cooking.Some useful expressions: | 中式厨房  | Zhōngshì chúfáng: Chinese-style kitchen | 西式 | xīshì: "Western" -style (not America's West, but west hemisphere/the western world) | 灶台 | zào tái: stove-top  | 微波炉 | wéibōlú: microwave | 家电配置 | jiādiàn pèizhì: home appliance set-up | 大烤箱 | dà kǎoxiāng: big oven/full-size oven | 洗碗机 | xǐ wǎn jī: dishwasher | 越来越多 | yuè lái yuè duō: more and more  | 装 | zhuāng: install | 主要 | zhǔyào: main | 空间 | kōngjiān: space | 传统中餐 | chuántǒng zhōngcān: traditional Chinese food | 占地方 | zhàn dìfāng: take up space | 封闭 | fēngbì: confined, closed off | 开放式 | kāifàng shì: open-style | 单独 | dāndú: stand-alone | 屋子 | wūzi: room | 隔开 | gé kāi: separate, set apart | 设计 | shèjì: design | 跟…有关 | gēn…yǒuguān: relate to... | 饮食 | yǐnshí: diet, food | 煎炒烹炸 | jiān chǎo pēng zhà: (signature Chinese cooking methods): panfry, stir-fry, boil, deep-fry | 油烟 | yóuyān: cooking smoke/cooking fume | 污染 | wūrǎn: pollute, pollution | 所有 | suǒyǒu: all|特点| tèdiǎn：feature, trait, characteristic | 吸油烟机 | xīyóu yān jī: kitchen vent(ilator)/range hood |吸力| xīlì: extraction power | 烹饪 | pēngrèn: cooking (formal) | 产生 | chǎnshēng: produce

On this episode Chef Barr reveals his darkest days living on the streets of San Francisco, working his way around the SF restaurant scene to owning a successful catering company, relocating the family from SF to Scottsdale to open Gabriella's, what he looks for when hiring for his restaurant and more.

Is there a birthday cake from your childhood that stands out in your memory? For me, it was the cake I had with a barbie and the cake skirt around her. Mine was pink and my twin sister's was purple. As a parent, I can confirm that birthdays are a huge part of a child's life, yet sadly there are hundreds of thousands of children whose birthdays go uncelebrated each year. Jaime Lehman was shocked and saddened when she learned that her friend had never had a birthday cake, and in that moment the idea of For Goodness Cakes was born. For Goodness cakes is a network of volunteers who bake and deliver birthday and graduation cakes to at risk and disadvantaged youth all across the country. Their mission is to celebrate these youth and give them a much needed pause and escape from the increasing pressures of their situation. Since January of 2016, For Goodness Cakes has brought joy and celebration to the lives of over 5000 children through their cakes.    About Jaime Jaime is the Founder and Executive Director of For Goodness Cakes. Her favorite cookbooks include Alice Water's The Art of Simple Food and Donia Bijan's Maman's Homesick Pie: A Persian Heart in an American Kitchen, both of whose authors helped to inspire a deep love of cooking for others.   Connect with For Goodness Cakes Website https://www.forgoodnesscakes.org Instagram https://www.forgoodnesscakes.org Twitter https://twitter.com/FGC_org Facebook https://facebook.com/forgoodnesscakesinc

Today's podcast features Ken McGraw, comedian, actor, and writer! We talk about the world of comedy in NYC, the crazy and random commercial acting world, and the dark tragedy that was the closing of Guy's American Kitchen and Bar. Yes, the infamous Times Square restaurant owned by Guy Fieri. Ken has buckets of wisdom for anyone looking to make it in the comedy and commercial acting worlds so buckle up, and learn from the best! Follow Ken: https://www.instagram.com/thekenmcgraw/ https://twitter.com/KenMcGraw Add Keep Sweet: https://twitter.com/keepsweetpod https://www.instagram.com/keepsweetpod Add me: https://www.instagram.com/joshwadam https://www.twitter.com/joshwadam https://www.tiktok.com/@joshwadam Send any voice submissions to KeepSweetPodcast@gmail.com (10-15 seconds max) can be about anything - will try to respond! Joshua's Favorite Things: Spreading some smiles, with the things that make me smile: https://amzn.to/2YUSxXU For Podcast Inquiries, please contact KeepSweetPodcast@gmail.com *Some of the links and other products that appear on this video are from companies which Joshua will earn an affiliate commission or referral bonus. Joshua is part of an affiliate network and receives compensation for sending traffic to partner sites. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

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Imagine a time when diplomacy mattered.  When the arts mattered. And when they could actually work together to project America at its best. Oh how we might long for the days of the Cold War. Clausewitz said that diplomacy was simply war by other means. During the Cold War, that diplomacy took many forms. From Richard Nixon showing Khrushchev around an American Kitchen, to Ping Pong diplomacy with the Chinese A little known form of diplomacy was the role that the arts played in the Cold War. Uniquely in the realm of dance in the hands of one of its great practitioners, and leaders, Martha Graham. Although Graham claimed she was not political, her company and her work were a real part of America’s Cold War propaganda apparatus. Victoria Phillips tells the story in Martha Graham's Cold War: The Dance of American Diplomacy My conversation with Victoria Phillips:

Meals, Music, and Muses: Recipes from my African American KitchenBy Alexander Smallswith Veronica Chambers Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Alexander Smalls: Greetings. My name is Alexander Smalls and I have just penned a new book called Meals, Music, and Muses: Recipes from My African American Kitchen. I'm very excited to talk about it.Suzy Chase: I am at a point in this quarantine where I don't even know what day we're on, but what I do know is breakfast continues to be the most important meal of the day. I saw on your Instagram a couple days ago, you made a gorgeous breakfast of eggs, sage sausage, and steel cut oats. Melissa Clark from The New York Times got me so intrigued by savory steel cut oats. Tell me about this breakfast.Alexander Smalls: Well, I'm not one of these people who likes to have my oats sweet. I discovered that oatmeal has really a brilliant flavor when you treat it like you would, say, grits or couscous or grains. I like cooking my oatmeal with stock, vegetable stock, chicken stock, and I like to mix the thick cut oats and the steel, because it creates more texture. When I make my breakfast, I usually cook one half part of steel, one half of thick flake in chicken stock, which takes a while. I like to put a little coconut oil to give it that flavor and I love to serve it with savory protein, like sage sausage and, of course, a nice egg or two to top it off. I also put red pepper flakes and black pepper. So, there's a twist for you.Suzy Chase: Where do you get sage sausage?Alexander Smalls: It's an organic sausage that I buy at Whole Foods. Now, I have made my own, and when I do have the time, essentially taking some ground chicken and putting in my seasonings, everything from Herbes de Provence to lots of fresh sage. That works as well. It just depends on your time.Suzy Chase: Well, we all have time right now, you know?Alexander Smalls: It depends on what's in your refrigerator.Suzy Chase: Yes. This cookbook marries your love of food and music. How is music getting you through the isolation?Alexander Smalls: I rise every morning around 5:00 AM. On my way to the kitchen to make my first cup of Earl Grey tea, I pass by the Sonos and get it going on my Bach radio station or my Spotify and classical music just immediately starts to pipe in. There is something so healing for me. There's nothing like passing through and there's a wonderful Chopin etude going crazy or a wonderful cello piece that sort of invades the air. And now and then a vocalist will come on to singing a song that maybe I sang when I first started studying music, one of the art songs. And I stop and I sing through that and then I just keep going. But this, it's such an incredible companion, music. And so towards the middle of the day, I may switch over to some light jazz by sort of late afternoon. I'm really listening to some bebop and things like that. And then at night, I move into Afropop and it just makes me smile. It makes me feel good.Suzy Chase: Have you checked out D-Nice on Instagram, the DJ?Alexander Smalls: Yes.Suzy Chase: Oh, my gosh.Alexander Smalls: Just unbelievable. Talk about the perfect panacea for these times and then you see your friends names flashing up in the background and you start to go, "Oh, I see you, all right, blah, blah, blah."Suzy Chase: And there's Chaka Khan. Oh, I love him.Alexander Smalls: I love him.Suzy Chase: Yes.Alexander Smalls: It's a wonderful time to really contemplate and feel the love that just comes from strangers and people who want to engage you wherever they find you in their own way. It's a beautiful thing.Suzy Chase: So could you read the most recent passage you wrote on Instagram, which is asmalls777 for anyone who wants to go check it out.Alexander Smalls: Why, yes, yes. It is what it is. We are who we are. Human beings, ill-equipped to manage life without the heartbeat, laughter and joy, the absence of another's embrace, grace and understanding. But be strong, courageous and steadfast. Joy will ultimately find us resilient in the coming mornings, believe.Suzy Chase: Amen. Well, stay strong. Keep posting your dishes on Instagram and take good care.Alexander Smalls: Thanks, Suzy.Part 2:Suzy Chase: You are a self-described social minister, James Beard Award winning chef, restaurateur, author, singer, and tastemaker. What I found so intriguing is you spent decades in Europe as a classically trained opera singer. You have a Grammy and a Tony. Now, how did you pivot over to becoming a chef and restaurateur?Alexander Smalls: You know, that's a really good question and what I would say about that question is I've always been all these things. It was just really about when they were going to take my life over at what particular time. And what I mean by that, is that I grew up essentially with my, and I called them almost my imaginary friends, but my two best friends was food and music. They really described best who I was and how I saw the world. I think that for me, they were the two languages, creative, artistic expressions that suited my personality and kind of mapped my journey in life. The music was essentially the driving force that launched my career and took me to reasonable heights and I received a tremendous amount of satisfaction.Alexander Smalls: But I hit a glass ceiling as a black male opera singer trying to break through to the elite level of classical music. Black women, for the most part, were exotic, and there were quite a few of them, but black men had a very difficult time and often we had to go to Europe, and usually to Germany, to really sing at these sort of vocal factories where they would just abuse your voice. You would sing three, four times a day and probably come back home with a wobble and a vibrato completely out of whack and basically a tired voice.Alexander Smalls: And I had my third audition at the Metropolitan Opera. After my audition, singing two operas, the voice from the audience there, one of the directors said, "Oh, great job. We see the maturity in your voice." I had auditioned for them before and I'd been living in Europe and studying at a Paris opera house. And they said, "Well, we'd love for you to come and work with us and we're doing Porgy and Bess and we'd love you to do chorus and some small roles."Alexander Smalls: Now, what you have to understand is that I already had a Grammy and Tony for the recording of Porgy and Bess. So it was a frightful slap and disappointment. And I went home and decided I was no longer going to pursue opera as a career. And I turned to my second best friend and love, which was food and hospitality. And I decided that I needed to take my living room public and open my own restaurant.Suzy Chase: So, in the book, you dedicate it to your parents, their parents, and your ancestors. I'd love to hear a little bit about your family.Alexander Smalls: Well, I had a wonderful family, loving, supportive, generous. I was very fortunate when I was born, my aunt and uncle, who were living in Harlem, my aunt, a classical pianist, and my uncle, a chef, and had worked in many New York restaurants and had traveled around the world as a Navy man and a Merchant Marine. And he had taught himself Spanish and French.Alexander Smalls: So what they did to enrich my life is probably why life really turned out the way it did. My aunt was my piano teacher. My uncle essentially taught me the art of dreaming and creativity through food. And the two of them, I spent probably more time there, in some cases, than my parents or my sisters, for that matter. But they had me as a young boy reciting Shakespeare, reciting John Donne, Langston Hughes. I was listening to opera, Renata Tebaldi, Birgit Nilsson at such an early age, Leontyne Price, Marian Anderson.Alexander Smalls: This was really the language for me at an early age of seven that carried through and it was very early that I decided that I wanted to be an opera star. And my parents, who were horrified, they knew nobody that looked like me or them, they were frightened beyond measure. I mean they wanted me to become a professional, a doctor, a lawyer, something that was in the realm of understanding. But this idea of a classical musician, an opera singer, and they had nothing to compare that with, but they didn't say no. So this is how I evolved and basically won lots of classical music competitions, got scholarships to go to some of the best schools in the country. And that's how I started my career and my family was right there supporting all of it.Suzy Chase: So, when you think of your Uncle Joe, who was a chef and could also play piano by ear, but he couldn't read a note, do you think about him in your daily life? I feel like you've fulfilled a lot of his dreams.Alexander Smalls: Oh my, yes. You are absolutely right. I mean, I think about them all the time. They are so much a part of my life and they are part of my inspiration. I sit with the ancestors. I'm comfortable with the gifts, the knowledge, the sacrifices that they all made so that I have the platform that I have today and the knowledge and the passion and the belief that I can do anything if I put my mind to it.Suzy Chase: So, speaking of ancestors, Julie Dash's incredible documentary called Daughters of the Dust-Alexander Smalls: Oh, yes.Suzy Chase: ... shows us the Gullah culture of the sea islands off the coast of South Carolina and Georgia. Tell us a little bit about that almost forgotten culture.Alexander Smalls: What you'll have to understand is that while my father was born in Charleston, at Johns Island, and my grandfather, my grandmother from Buford, South Carolina, and this is all on my father's side. My mother's family was from what we call Upcountry and that would be Spartanburg, that area north of Columbia, north, northwest. I grew up eating very different things than my friends were eating. Their food was more like the foothills of Appalachia, the Piedmont. While our food was very Afrocentric, the influences of the Gullah Geechee people, the outer islands there, was the foundation of farm and culinary that influenced my life.Alexander Smalls: So, my father would, literally while I was still sleeping, put me in the back seat of the car along with my sisters and the caravan would leave Spartanburg for that journey to Charleston and Buford, South Carolina, Green Pond. It was like going, we used to say, to the old country. It was so different. A lot of farm land, but the life in Charleston was very interesting for me. It was very ritualistic. People told stories and they spoke with thick Gullah Charleston Geechee accents, made it very difficult for us as a child to really understand what they was saying.Alexander Smalls: But the food was just something unimaginable. You know, lots of seafood, we were on the coast, lots of stews. One of my favorite dishes is shrimp and okra stew, which in West Africa, it's shrimp and okra soup, stews are soups in Africa versus here they are stews. And this is how I grew up and this is how I understood life and the connection of the old country, which was the Lowcountry to Spartanburg where I lived with my family, my normal life. It was fascinating for me.Suzy Chase: By the end of the 19th century, South Carolina was the largest rice producer in America. The Gullah Geechee people were experts in growing rice, knowing the tides, how they flooded the fields, et cetera. One of the main dishes of the Gullah cuisine is red rice. Tell us about your Charleston Spicy Red Rice.Alexander Smalls: Well, the red rice is really a takeoff of Jollof Rice, which is the famous Jollof Rice that the Nigerians and the Ghanaians fight over all the time, who has the best. Well, interestingly enough, there's really no contest because it was kind of created by the Senegalese.Suzy Chase: Yeah.Alexander Smalls: We're not even in the conversation. But yes, the red rice is something that we grew up on, less spicy, I think, in America than it was in Africa and a main staple. You know, rice built South Carolina. When the slave traders were collecting enslaved people from West Africa, they understood exactly the type of workers that they need and they purposely looked for these rice growers, these people that had the expertise.Suzy Chase: Okay. So I want to love okra, but I just, I don't get it. What do you recommend for us folks that think we don't like okra?Alexander Smalls: Why don't you like okra? Do you know?Suzy Chase: Yeah. It's just slippery.Alexander Smalls: Fibrous?Suzy Chase: Yeah.Alexander Smalls: Slippery? Okay. So, what I recommend always for my friends who say they don't like okra is my okra fries and I fry them in rice flour, crisp, delicate, scrumptious. Now, if you don't like fried okra, something's wrong with you or you're not having it fried right. So I've given you a recipe in Meals, Music & Muses. Hopefully that will help you get over the hump. But fried okra probably is the best approach. The second best approach is charred okra, because that gets out all of the slicky part and it's charred crisp with a broiler on a grill. And again, it's a wonderful accompaniment. I, as a kid would eat okra sandwiches, okay?Suzy Chase: So, what was on it?Alexander Smalls: Well, a fresh sliced tomato, fried okra and something we call in the South, Duke's Mayonnaise, like your Hellman's Mayonnaise here, only better. And sometimes a slice of cheddar cheese. So I want you to try that recipe and tell me about it.Suzy Chase: Okay. So, last night for dinner, I made your recipe for Citrus Whipped Sweet Potatoes on page 86 and your Southern Fried Chicken on page 132. Can you describe-Alexander Smalls: And you did a great job.Suzy Chase: Thank you.Alexander Small...: I saw it on IG and I was so proud of you.Suzy Chase: Oh, thank you. Can you describe these recipes and talk a little bit about shoebox lunches?Alexander Smalls: Well, let me start with shoebox lunches. I had a restaurant in Grand Central Station for 15 minutes. Unfortunately, 9/11 happened and everything went to, I had just opened it. But the name of the restaurant was called The Shoebox. And The Shoebox was in celebration of the shoebox lunch, which was the way in which people of color during segregation made sure that wherever they traveled, they had something to eat.Alexander Smalls: It was very difficult finding black owned restaurants that they could go to. And this was also during the time when a very clever man from the South decided that black travelers needed something called a green book. And that book sort of identified black owned businesses or businesses that were accepting of black business when they traveled. So the shoebox lunch essentially was a discarded shoebox that was filled with food that traveled well, wrapped in waxed paper most of the time, and then tied with twine.Alexander Smalls: That is, this great story, my uncle often would go back and forth from South Carolina to New York, Harlem, on the train. Aunt Laura looked like a white woman. She was very pale and Uncle Joe was very dark, but he spoke French and Spanish and passed himself off as a diplomat. And so they would get to ride in the white car. Once Uncle Joe forgot the shoebox lunch that my grandmother had prepared him. Because I think what he normally did was take the shoebox and then kind of discarded it or put the food in a pocket book or something, a bag. It was too tale-telling for him to walk on there with a shoebox lunch. So my grandmother, realizing that he had forgotten this, runs to the train going, "Son, son, you've forgot your-"Suzy Chase: Oh, no.Alexander Smalls: And the conductor, horrified, threw my uncle out of, he was traveling without his wife, out of the white car and made him go back to [crosstalk 00:19:12].Suzy Chase: Oh, man.Alexander Smalls: My mother used to love to tell that story and so when I opened my restaurant at Grand Central Station, I thought how fitting to do something like that. And often times you would find that fried chicken that you enjoyed the other night, right in that shoebox. It was a perfect thing to travel because it's fried, the oil is like preservatives and you'd find say some corn bread, you'd find some cake, like a pound cake was a great traveler and, of course, there was always cheese sandwiches. And there would be carrots and celery, sort of crudités things. And if you were going to eat them quickly, you might find a few deviled eggs in there and that was kind of like the appetizer to have once you got on the train because they don't keep.Suzy Chase: Now for my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Alexander Smalls: Well, my all time favorite cookbook is Charleston Receipts. It is a cookbook that is a collection of Charleston Lowcountry recipes that was a constant companion in my home growing up. It really speaks to the food of the Lowcountry and the contributions of African American enslaved people who essentially were the hospitality and culinary practitioners. Because they were not allowed to read and write, recipes were are often collected by the various families and the family name went on them. But you knew in the details who was really making that food.Suzy Chase: Yeah.Alexander Smalls: But you know it really mirrors the roots of where I come from and so it has always been a constant companion in my home and I take great inspiration from it.Suzy Chase: Where can we find you on the web and social media?Alexander Smalls: Well, I'm very active on Instagram. I have also page on Facebook that I don't attend to as well as I do Instagram. And then there is alexandersmalls.com which is my website.Suzy Chase: I am so thankful that you wrote this cookbook. Thanks so much for coming on Cookery by the Book podcast.Alexander Smalls: Thanks for having me. I've enjoyed my chat with you and I appreciate all of the support and generosity that you've given me. Thanks a lot.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast Cookery by the Book.

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” edition on the Philly Chef Conference at Drexel University in Philadelphia, PA, and South Beach Wine & Food Festival in Miami Beach, Florida. Shari tips off the show from the Philly Chef Conference, which took place March 1, 2020, with her PR tip, followed by a live broadcast with Katie Button, Executive Chef and CEO of Katie Button Restaurants, which includes Cúrate Bar de Tapas and Button & Co. Bagels in Asheville, NC. A three-time James Beard Award nominee, Katie honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open her own restaurant. In the years since, she’s received numerous accolades, including Food & Wine's 2015 Best New Chefs; Cúrate as one of Food & Wine’s "40 Most Important Restaurants of the Past 40 Years," and one of Esquire’s "Most Important Restaurants of the Decade." In 2016, she released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen, and in 2019, debuted Asheville’s culinary festival Chow Chow as board president. Through it all, Katie continues to challenge the industry standard, building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. Following, Shari gives her recap of the 19th annual Food Network and Cooking Channel South Beach Wine & Food Festival presented by Capital One, which took place February 19-23, 2020 in South Beach, Florida. To date, the Festival has raised more than $30 million for the School with its mission to EAT. DRINK. EDUCATE. Shari also shares her solo dining experience at Philadelphia's K'far, an all-day café and bakery inspired by the food, energy and warmth of Israeli bakeries that chef Mike Solomonov experienced at his very first kitchen job outside of Tel Aviv. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry! #allindustry All in the Industry is powered by Simplecast.  

Tony, Bryan and meat scientist Diana Clark hash out the science behind the beef shank, talk cooking methods and discuss our favorite uses for delicious bone marrow. Chef Venoy Rogers from American Kitchen in Orlando pops in to talk about his use of the shank, from tacos to bolognese and beyond.

The prosperity of the 1950's kicked off the revolution in technology and design that transformed the American kitchen from scullery to the central great room of the modern home. Modern pastel colored appliances and kitchen products made by companies whose names became household synonyms for convenience were representative of the era. Writer and design curator Sarah Archer has documented this movement in her new book, The Midcentury Kitchen, and joins Linda to talk about it. A Taste of the Past is powered by Simplecast.

This week: the Wall Street Journal leaks details about iPhone 11; Apple's new Smart Cases come with wireless charging; Nike unveils the self-lacing Back-To-The-Future shoes you’ve always wanted; and we pitch you our favorite apps, movies, cook books, and exotic alcohols in an all-new What We’re Into!   This episode supported by Opsgenie empowers Dev & Ops teams to plan for service disruptions and stay in control during incidents. It also gives teams the power to respond quickly and efficiently to unplanned issues. Visit Opsgenie.com to sign up to get a FREE company account and add up to 5 team members. Burrow sofas are designed for comfort, with supportive proprietary foam and a built-in USB charger so you never have to get up. Plus they're hand-crafted in North Carolina, and surprisingly affordable. Get $75 on your next sofa at burrow.com/cultcast. CultCloth will keep your iPhone X, Apple Watch, Mac and iPad sparkling clean, and for a limited time use code CULTCAST at checkout to score a free CleanCloth with any order at CultCloth.co. Thanks to Kevin McLeod for the music you hear on today’s episode.   On the show this week @erfon / @lewiswallace WSJ: High-end ‘iPhone 11’ will feature triple rear camera, XR successor gets dual lenses The Wall Street Journal is reporting that Apple’s iPhone 2019 lineup will feature three models, including 2 OLED and 1 LCD. They’re basically just upgrading the XS, Tennis Match, and XR. But get this, the high-end iPhone 11, probably called the iPhone 11 Max, will feature a triple rear camera system. Triple! The iPhone 5.8-inch iPhone 11 will stick with a dual lens system. The successor to the iPhone XR will have an LCD screen panel, and will be upgraded to a dual-camera system. The report says that Apple may drop the LCD option in 2020, moving to an OLED only lineup late next year. It also alludes to the removal of the pressure sensitive component that enables 3D Touch, in order to reduce components costs. It doesn’t say that 3D Touch is certainly going away necessarily as the feature may be achieved through other hardware changes. Apple unleashes new Smart Battery Cases for iPhone XS, XS Max and XR Apple’s new Smart Battery Cases are now available iPhone XS, XS Max and XR Along with adding some extra protection to your device, Apple’s new cases promise to deliver 37 hours more hours of talk time, Internet use up to 20 hours The cases also support wireless charging. Only cost a mere $129! And it seems that the XS case will work with the iPhone X, but it does block some of the mics and speakers since it’s not made to fit the X Nike kills shoelaces with new iPhone-controlled sneakers The back to the future shoes you’ve always wanted are finally a reality. Nike’s new Adapt BB self-lacing shoes pack wireless connectivity, and a custom motor and gear train, to give athletes a perfect fit without having to fuss with retying their laces. The Adapt BB shoes can be tightened and loosened using the buttons on the side of the shoe or via an app (both iOS and Android). This could be really valuable to basketball players, whose feet can expand half a size during the rigors of a game. Getting a taste of the future won’t come cheap. Nike will charge $350 for a pair of Adapt BBs when they launch next month. Netflix hikes prices for U.S. subscribers Netflix has confirmed another price hike for subscribers in the United States — its biggest increase since it launched 12 years ago. The most affordable Netflix plan, which was priced at $8 a month, now costs $9 a month. The most popular plan has risen from $11 a month to $13 a month. The premium plan that offers 4K content is has gone from $14 a month to $16 a month. The new prices will be applied to new Netflix subscribers immediately, while existing customers will see the increase during the next three months It costs a lost of money to make that content. Netflix spent a staggering $3 billion last year, and expects to do so again in 2019. In an effort to cut down on its borrowing, it will charge more for its service. Our Under Review Picks Tik Tok is the wild west of social media They’re making a sequel to last year’s Jumanji: Welcome to the Jungle reboot Variety reports that Danny Glover is joining the cast of the Jumanji: Welcome to the Jungle sequel in a role that is being kept under wraps, much like the still-secret storyline. Charcutería: The Soul of Spain This news is on the heels that Danny Devito is onboard The original cast, director, and script writers are also all on board They’re making Ghostbusters 3. It will continue the story from Ghostbuster’s 2 The movie will be directed by Jason Reitman, who is the filmmaker son of Ivan Reitman, who directed and produced the original 1984 comedic hit "Ghostbusters" with Dan Aykroyd, Bill Murray and Harold Ramis. In an interview with EW.com, Reitman said he would divert from director Paul Feig's 2016 reboot of "Ghostbusters" that featured an all-women cast that included Melissa McCarthy, Kate McKinnon, Kristen Wiig and Leslie Jones. Reitman will go back to the original universe his father created in the present day story. The movie is expected to release in 2020, and we don’t yet know if any of the original cast will be involved. Charcutería: The Soul of Spain Cúrate: Authentic Spanish Food from an American Kitchen

Tailgating at home or stadium, tips from Corey Bosquet owner of Brick An American Kitchen and Bar. And more, restaurant reviewer Jen Karetnick has the latest restaurant news. And a quick and easy Buffalo Taco great for game day.

This episode, we are joined by Sri Rao to help us learn more about Indian-American recipes, culture, and his new cookbook Bollywood Kitchen: Home-cooked Indian Meals Paired With Unforgettable Bollywood Films. Feast Meets West is powered by Simplecast

In the 'boys inaugural show in NYC, they take a bite out of the Big Apple with frequent guest and #NangGang leader Christine Nangle (The President Show, Inside Amy Schumer) to review Guy Fieri's flagship restaurant in Times Square, Guy's American Kitchen. Plus, a special audience participation edition of the Wiger Challenge. (Recorded live from the Now Hear This podcast festival in New York City.)

September 14, 2015 - Chef Hooni Kim, the owner of Danji, a Michelin-starred Korean restaurant in Hell's Kitchen, and Simon Kim, the proprietor of Cote, a modern Korean steakhouse in the Flatiron district of Manhattan, share their remarkable and challenging experience promoting Korean cuisine in New York City and globally. Marja Vongerichten, host of the PBS TV series “Kimchi Chronicles,” and the author of a companion cookbook titled, Kimchi Chronicles: Korean Cooking for an American Kitchen, moderates the evening program. For more information, please visit the link below: http://www.koreasociety.org/arts-culture/cuisine/bringing_the_flavors_of_cote_and_danji_to_the_korea_society.html

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

With the Giants having a decidedly ‘ruff’ start to the season, we instead turn our attention to those wonderful Buster Posey Toyota ads, Apple’s Q2 results, ESPN’s changing fortune, and an FCC that seems to have forgotten whom it works for. Plus: an unexpected trip to Guy Fieri’s American Kitchen & Bar.

Wine Road Episode 18- Windsor 3-Day Itinerary In this episode we share our favorites for where to go, stay, dine, sip, and play in Windsor, including coffee shops, bakeries, and of course tasting rooms. Wine Road provides the Wine, When and Where of Northern Sonoma County with news on events, wineries, wines, dining options, activities, and places to stay. Wine Road — https://www.wineroad.com Links: Lodging • Holiday Inn Express  • Hampton Inn  Restaurants, Bakeries, Coffee Shops & Beer • Olivers Tap Room • St.Florians Brewery • Cafe Noto -  • BurtoNZ Bakery • Chinois Asian Bistro • Willis Wine Bar • Pattersons Pub • K.C’s American Kitchen  Places to Go • Foothill Regional Park  • Riverfront Regional Park  Wineries and Tasting Rooms • Artisan Alley - http://www.artisanalleywindsor.com ⁃ Colagrossi Wines - http://colagrossiwines.com ⁃ Tilted Shed Cider- https://www.tiltedshed.com ⁃ Sonoma Brothers Distilling - http://sonomabrothersdistilling.com ⁃ Two Shepherds - http://twoshepherds.com • Kendall Jackson - http://www.kj.com • Rodney Strong - http://www.rodneystrong.com • La Crema - http://www.lacrema.com • Mutt Lynch — http://www.muttlynchwinery.com/ • J Vineyards - https://www.jwine.com • Acorn - https://acornwinery.com • Foppiano - http://foppiano.com • Merriam Vineyards - http://www.merriamvineyards.com • Limerick Lane Cellars - https://www.limericklanewines.com • Viszlay - http://www.viszlayvineyards.com • Christopher Creek - http://christophercreek.com Credits: The Wine Road podcast is recorded, mixed, and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info  

Our guest today is Katie Button, the executive chef and co-owner of Asheville, North Carolina restaurants Curate and Nightbell, and author of the new cookbook Curate: Authentic Spanish Food from an American Kitchen, out now from our sister company Flatiron Books. Read the full transcript here: http://bit.ly/2edkq9V

This week on Japan Eats, host Akiko Katayama is joined by Hiroko Shimbo, an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries, and a cookbook author based in the United States since 1999. Her latest book, Hiroko’s American Kitchen: Cooking with Japanese Flavors, was selected from among 500 books to receive the IACP 2013 Cookbook Award as the best American cookbook of the year. Hiroko’s American Kitchen offers an entirely new perspective on Japanese cooking. Rather providing instruction for preparing authentic Japanese cuisine, the book focuses on a larger audience of cooks by integrating Japanese flavors and cooking techniques with readily available produce, meats and seafood to recreate dishes already familiar to the America table but with unique added appeal.

As she accepted the Democratic nomination last night, Hillary Clinton lamented that more Americans haven't gotten a pay raise recently. It's a message Colorado's governor John Hickenlooper also addressed on the national stage at the DNC. Forty years ago, Colorado's Big Thompson Flood killed more than 140 people. A Denver author who calls himself born again Japanese-Americans helps others reconnect with their heritage. And, a James Beard Award finalist shares some of his cringe-worthy Kitchen Nightmares.

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999. Her associates and clients comprise a domestic and international cohort of renowned food professionals, organizations and companies. Hiroko has written three award-winning cookbooks. Her latest book, Hiroko’s American Kitchen: Cooking with Japanese Flavors, was selected from among 500 books to receive the IACP 2013 Cookbook Award as the best American cookbook of the year. Hiroko’s American Kitchen offers an entirely new perspective on Japanese cooking. Rather providing instruction for preparing authentic Japanese cuisine, the book focuses on a larger audience of cooks by integrating Japanese flavors and cooking techniques with readily available produce, meats and seafood to recreate dishes already familiar to the America table but with unique added appeal.

This is a very special Christmas episode that is dedicated to our family member Pina Maietta, who left us too early. We celebrate her in this episode by doing what she would have been doing at this time of the year. Getting together with family and friends in the kitchen baking delicious Italian holiday treats. You’ll hear in this episode, though, that holiday baking is about more than the treats. It's really about the people and the conversations that go on around the counter and the oven while those treats are being made. So this episode is mostly those conversations, and a lot of Italian American kitchen background noise. We think you’ll enjoy it… You can scroll down for photos of our baking gathering, the treats, and the recipes. Buon Natale to you and your family from The Italian American Podcast hosts and our families…

The next time you see a leaf of shiso sitting under your sashimi, wrap it around the fish, and put it in your mouth. It’s not there just for aesthetics. “Shiso has an antiseptic property so it is safe to eat with raw fish,” said Hiroko Shimbo, the author of Hiroko’s American Kitchen and a well-known expert on Japanese cuisine. She explained that shiso has been cultivated in Japan since the 8th century, and it has long been paired with raw fish. “Most of the times I find here, in America, when the shiso is served with fish, they are just left untouched,” Shimbo said. “I advise that you will eat it and enjoy the very refreshing flavor after the fish.” The spade-shaped leaf is currently in season. Also known as perilla leaf or ooba, it’s related to mint, though Shimbo said it tastes nothing like that herb or basil. She added that green shiso has a stronger, fresh herbal flavor, than the purple variety, which is used to make pickled and dried plums known as umeboshi. “[It’s] always used fresh, as a whole leaf... or chopped fine, or julienned, and then [used to] garnish the dish,” Shimbo said, adding that Japanese cuisine also uses tiny shiso flowers for both aesthetics and flavor. She recommends getting shiso at farmers markets when possible, rather than Japanese grocery stores, where the shiso sometimes seems more industrially produced and less flavorful as a result. “I get amazing, fantastic quality of shiso [at farmers markets],” Shimbo said. “And there are several vendors [that] carry the shiso in Union Square and the one that I love the most is… Two Guys From Woodbridge.” (Photo: Hiroko Shimbo/Courtesy of Hiroko Shimbo) Tomorrow, Saturday, September 14, Shimbo will be at the Union Square farmers market for a book signing from 10 a.m. to 2 p.m. She will also be sharing samples of shiso juice, which she explained is currently popular in Japan. Don’t be shocked if the color of the shiso juice reminds you of the pink slime that took over New York City in Ghostbusters II. The color is a caused by anthocyanin, a water-soluble pigment in shiso that reacts with acid. So, not evil at all. “I first… infused water with the shiso, then add lime juice,” Shimbo said. “The acid just quickly turns crystal clear–colored juice to this color.” Try making it yourself as a fun home science experiment. Shimbo’s recipe is below, and the resulting juice tastes like lemonade with a slight herbal kick. Shiso Juice 1 bunch shiso from the Green Market, pick all of the leaves 3 cups water 6-8 tablespoons lime juice 1 to 1 1/2 cups simple syrup (You can use citric acid, as well.) Rinse the shiso leaves under running water. Bring the water in a pot to a boil. Turn the heat to low-medium, add the shiso leaves to the pot and infuse the water for about 5 to 8 minutes. Strain the shiso-infused water into a clean jar, discarding or preserving the leaves. Add the lime juice to the jar. The shiso leaves infused water turns to beautiful purple color. Add the simple syrup to the jar to your taste and keep the jar in the refrigerator, or freeze it if you are not consuming it within 3 days. When serving add 1/5 of the sweetened shiso juice to a glass cup. Fill the glass with flat or carbonated ice cold water.

This week on Let’s Eat In, Cathy Erway is talking about Japanese food with cookbook author Hiroko Shimbo! Hiroko recently wrote the book Hiroko’s American Kitchen– a book that combines Japanese flavors with American recipes. Tune into this episode to hear Hiroko recount a brief history of sushi in the United States, and how traditional recipes have been changed to suit an American palate. Hiroko and Cathy talk about some of the sauces and stock in Hiroko’s American Kitchen, and how they can be used for multiple purposes. Hiroko also talks about Asian fusion in New York City, and how cuisines have been borrowing from other cultures for centuries! This episode has been sponsored by Fairway Market. “The world has become so small, and everything is coming here to New York City. The chefs can play with many foreign flavors to produce something interesting. That is wonderful!” [19:05] — Hiroko Shimbo on Let’s Eat In

This week on Let’s Eat In, Cathy Erway interviews the master behind The Brooklyn Chili Takedown, Matt Timms. Tune into this episode to hear Cathy and Matt talk about the perfect chili recipe, and why Matt doesn’t prefer the company of chefs. Go to the upcoming Cookie Takedown, and hear about some cookies from Takedowns past. Later, Cathy and Matt also talk about Guy Fieri’s new restaurant, American Kitchen and Bar, and why it has received such bad press. Listen in to hear Matt talk about his Takedowns in other cities, and why he loves the Brooklyn home cook scene. Why does Matt hate eating in front of women when he has a beard? Find out on this episode of Let’s Eat In! This program has been brought to you by S. Wallace Edwards & Sons. “I think Brooklyn has the most energy out of any other place on earth… I can put the word and get thirty spots filled in a day for the Cookie Takedown!” [19:30] — Matt Timms on Let’s Eat In

The Guys Start off the segment with a lively discussion about Pete Well's recent '-1 star review' of Guy Fieri's American Kitchen and Bar in The New York Times. Was it justified? Did it go too far? Listen in for their take. Then we ...

The Halli Casser-Jayne Show, Talk Radio for Fine Minds is traveling North, South, East and West, Wednesday, October 17, 3 pm ET when four of America's top celebrity chefs join Halli for a delicious conversation on haute cuisine. Joining Halli on the show is the foremost Japanese food teacher in America with world-wide recognition, Hiroko Shimbo, whose latest cookbook Hiroko's American Kitchen provides 125 new recipes that highlight the best of Japanese cuisine; the delightful Alex Hitz, chef, entertainment expert and raconteur who will share recipes from his new book My Beverly Hills Kitchen, Classic Southern Cooking with a French Twist; chef Norman Van Aken, author of My Key West Kitchen the new cookbook that Chefs Mario Batali and Emeril Lagasse are raving about; Raquel Roque author of Cocina Latina, the definitive book on Cuban cuisine. The Halli Casser-Jayne Show is Talk Radio for Fine Minds and Lovers of Haute Cuisine.