Podcast appearances and mentions of amy brandwein

Hey All! Thanks for joining me again on Industry Night with me — Nycci Nellis. It is patio season in DC and I am so so excited because this month's show is being tapped at Tony & Joe's right down on the water in Georgetown. If you live in the DMV or have ever visited this city chances are you've been here. They have one of the best patios. It looks out on the Potomac with views of the Kennedy Center. Seriously on a gorgeous day you want to sit out on that patio with a tray of fresh shucked oysters and a glass of Rose and watch the boats go by. So special thanks as always to Greg Casten and his whole team for always being such a tremendous supporter of me, this show and the work that I do. Today, I'll be chatting with you. Hugo Mogollon is the Executive Director of Fresh Farm Markets here in the DMV. Before launching The List in 2003 I was already a Fresh Farm supporter. I would schlep all five kids down to Dupont Circle on Sundays not long after that first market opened in 1997 and we would leave with bags and bags of vegetables, eggs and fruit. Once in the Industry, I became friendly with the FreshFarm founders Bernie Prince and Ann Yonkers. They were some of the first guests on Foodie And the Beast. Over the years FreshFarm Markets have expanded with more than 20 markets and have created incredible outreach programs that bring fresh food to so many people. AND, FreshFarm has launched many businesses in this area as well. Giving makers an opportunity to R&D, grow and create brick & mortars — Call Your Mother, Red Apron and Gordy's Pickles comes to mind. But first a little on where I've been: -I Emceed the Embassy Chefs Challenge and it was amazing -I ate all the things at the Regarding Her Women's History Month Dinner at Centrolina with Tiffany MacIssac, Amy Brandwein, Ellen Yin, Kimberly Prince and Rochelle Cooper -I also judged a pisco competition at Causa — cause that's what I do -And, not food but a lil' culture, took in the Star Power exhibit at the Portrait Gallery. I am a huge George Hurrell fan. As I mentioned, I am a FreshFarm fan and a shopper. In 2019 Hugo Mogollon joined FreshFarm as executive director. Fresfarm merged with Community Foodworks, which Hugo had led for five years, and now FreshFarm is the largest farmers market organization in the Mid-Atlantic. What Freshfarm can now offer as a regional food system is immense as is their reach and impact. I am ready to get all updated, aren't you? Quotes "We help farmers unlock wholesaling potential by skipping minimum orders and pricing sheets, providing a learning opportunity before engaging with larger institutions."- Hugo Mogollon "You can have someone ensure they're not on the phone constantly, as face-to-face interaction holds significant value."- Hugo Mogollon Featured Guest Hugo Mogollon Personal Instagram: Instagram (@hfmogollon) Facebook: Freshfarm Website: Twitter:  FRESHFARM (@freshfarmdc) on X Personal Twitter: Hugo Mogollon (@hugo_mogollon) on X Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Powered by Heartcast Media Home - Branded Podcast Agency: Your Trusted Production House Chapters 00:00 - Introduction 05:08 - Cuban Showcase: Varied Guests, Enriching Encounters. 10:27 - Unveiling Fresh Farm's Legacy and Market Dynamics. 11:59 - Uncovering the Remarkable History of a Local Market. 15:32 - Enhancing Fresh Produce Accessibility and Affordability. 18:47 - Balancing SNAP Technology and Direct Farmer Sales. 21:28 - Curating Diverse Offerings at the Farmer's Market and Streamlining Data. 23:49 - Collaborative Leases and Market Support 27:59 - Advancing Food Access for Farmers and Institutions. 31:24 - National Growth of Farmers' Markets: A Boon for Businesses. 33:46 - Advocating Sustainable Agriculture for a Robust Food Ecosystem. 36:51 - Seasonal Fruits and Vegetable Subscriptions for Sustained Freshness. 41:56 - Collaboration Program Empowers Common Grain Alliance Partnerships. 45:35 - First Farm's Distinct Focus on a Holistic Food Ecosystem. 47:09 - Envisioning Innovative Strategies to Enhance Restaurant Food Access. 48:15 - Outro Powered by Heartcastmedia

Hosted by David and Nycci Nellis.  On today's show: ·         Lesley Deveraux is in with tastes and talk of her Khamsa Tonic and its health  benefits – especially how the ingredients are beneficial for allergy season and for hangovers;                                                                                                                                                                                                                             ·        Tuesday, March 19 is the spring equinox. So we brought in Deb Schaffer, whose line of intention-based candles and other soul-based products helps people discover and deepen their spiritual, energetic and magical superpowers;                                                                                                                                                              ·        Speaking of equinoxes, one of the first guests on this show 15 years ago was Ellen Kassoff, who along with husband Todd Gray owns D.C.'s legendary Equinox Restaurant. It is now in a new location. You'll hear all about it;                                                                                                                              ·        Teresa Velazquez is the owner/ executive pastry chef / executive chef – or simply the baker/cooker -- at Baked & Wired and A Baked Joint. She's also RAMMY's 2023 Best Pastry Chef of the Year. Not too shabby for a lady who didn't start out to bake her way to stardom. You'll hear the whole sweet story about her cupcakes, pies, cookies, bars, brownies, breads and more when Teresa joins us;                                                                                                                                                                                                         Six-time James Beard Award nominee Amy Brandwein is the chef/owner of Centrolina and Piccolina da Centrolina in Washington. Chef Amy has mastered the art of creating and serving dishes that taste exactly as they should -- and as good as they do in Italy.              Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show:   ·         Lesley Deveraux is in with tastes and talk of her Khamsa Tonic and its health  benefits – especially how the ingredients are beneficial for allergy season and for hangovers;                                                                                                                                                                                                                              ·        Tuesday, March 19 is the spring equinox. So we brought in Deb Schaffer, whose line of intention-based candles and other soul-based products helps people discover and deepen their spiritual, energetic and magical superpowers;                                                                                                                                                               ·        Speaking of equinoxes, one of the first guests on this show 15 years ago was Ellen Kassoff, who along with husband Todd Gray owns D.C.'s legendary Equinox Restaurant. It is now in a new location. You'll hear all about it;                                                                                                                               ·        Teresa Velazquez is the owner/ executive pastry chef / executive chef – or simply the baker/cooker -- at Baked & Wired and A Baked Joint. She's also RAMMY's 2023 Best Pastry Chef of the Year. Not too shabby for a lady who didn't start out to bake her way to stardom. You'll hear the whole sweet story about her cupcakes, pies, cookies, bars, brownies, breads and more when Teresa joins us;                                                                                                                                                                                                          Six-time James Beard Award nominee Amy Brandwein is the chef/owner of Centrolina and Piccolina da Centrolina in Washington. Chef Amy has mastered the art of creating and serving dishes that taste exactly as they should -- and as good as they do in Italy.             

Hosted by David and Nycci Nellis.  On today's show: ·         Lesley Deveraux is in with tastes and talk of her Khamsa Tonic and its health  benefits – especially how the ingredients are beneficial for allergy season and for hangovers;                                                                                                                                                                                                                             ·        Tuesday, March 19 is the spring equinox. So we brought in Deb Schaffer, whose line of intention-based candles and other soul-based products helps people discover and deepen their spiritual, energetic and magical superpowers;                                                                                                                                                              ·        Speaking of equinoxes, one of the first guests on this show 15 years ago was Ellen Kassoff, who along with husband Todd Gray owns D.C.'s legendary Equinox Restaurant. It is now in a new location. You'll hear all about it;                                                                                                                              ·        Teresa Velazquez is the owner/ executive pastry chef / executive chef – or simply the baker/cooker -- at Baked & Wired and A Baked Joint. She's also RAMMY's 2023 Best Pastry Chef of the Year. Not too shabby for a lady who didn't start out to bake her way to stardom. You'll hear the whole sweet story about her cupcakes, pies, cookies, bars, brownies, breads and more when Teresa joins us;                                                                                                                                                                                                         Six-time James Beard Award nominee Amy Brandwein is the chef/owner of Centrolina and Piccolina da Centrolina in Washington. Chef Amy has mastered the art of creating and serving dishes that taste exactly as they should -- and as good as they do in Italy.              Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show:   ·         Lesley Deveraux is in with tastes and talk of her Khamsa Tonic and its health  benefits – especially how the ingredients are beneficial for allergy season and for hangovers;                                                                                                                                                                                                                              ·        Tuesday, March 19 is the spring equinox. So we brought in Deb Schaffer, whose line of intention-based candles and other soul-based products helps people discover and deepen their spiritual, energetic and magical superpowers;                                                                                                                                                               ·        Speaking of equinoxes, one of the first guests on this show 15 years ago was Ellen Kassoff, who along with husband Todd Gray owns D.C.'s legendary Equinox Restaurant. It is now in a new location. You'll hear all about it;                                                                                                                               ·        Teresa Velazquez is the owner/ executive pastry chef / executive chef – or simply the baker/cooker -- at Baked & Wired and A Baked Joint. She's also RAMMY's 2023 Best Pastry Chef of the Year. Not too shabby for a lady who didn't start out to bake her way to stardom. You'll hear the whole sweet story about her cupcakes, pies, cookies, bars, brownies, breads and more when Teresa joins us;                                                                                                                                                                                                          Six-time James Beard Award nominee Amy Brandwein is the chef/owner of Centrolina and Piccolina da Centrolina in Washington. Chef Amy has mastered the art of creating and serving dishes that taste exactly as they should -- and as good as they do in Italy.             

DC Chef, boss, creative, and tastemaker Amy Brandwein went viral when she made a McDonald's Chicken Nugget Happy Meal into a gourmet experience. As part of Danny Grubs' TikTok series, people had plenty of hot takes on the menu. Also, what is a Tortelloni?

Hosted by David and Nycci Nellis. On today's show: • Bruce Gearhart, U.S. managing director, Honkaku Spirits, and Jake Tennenbaum, the firm's U.S. account specialist, We'll be talking and tasting Japanese distilled spirits, especially shochu, which is different from and way stronger than sake. Listen and learn; • The Hill Center has put together a community cookbook. It celebrates the center's 10th anniversary and includes recipes from chefs with Michelin stars (Aaron Silverman, Gerard Pangaud) and James Beard Award nominees (Amy Brandwein, Erik Bruner-Yang), all of whom have taught cooking classes at the Hill Center Sales benefit the Hill Center at the Old Naval Hospital. Board member Bonnie Wolf joins us to discuss; • Osman Cuadros, the new general manager at The Capital One Watermark Hotel Tysons will be on with a deep dive into this 300-suite business hotel; • Dan Grim, cofounder of Good Stuff Beverages, joins us. Good Stuff Beverages is an all-natural, strain-specific cannabis beverage that actually tastes good! Each bottle contains 100 mg of THC to be sipped, shot, or used in tasty mocktail recipes.

Hosted by David and Nycci Nellis. On today's show: • Bruce Gearhart, U.S. managing director, Honkaku Spirits, and Jake Tennenbaum, the firm's U.S. account specialist, We'll be talking and tasting Japanese distilled spirits, especially shochu, which is different from and way stronger than sake. Listen and learn; • The Hill Center has put together a community cookbook. It celebrates the center's 10th anniversary and includes recipes from chefs with Michelin stars (Aaron Silverman, Gerard Pangaud) and James Beard Award nominees (Amy Brandwein, Erik Bruner-Yang), all of whom have taught cooking classes at the Hill Center Sales benefit the Hill Center at the Old Naval Hospital. Board member Bonnie Wolf joins us to discuss; • Osman Cuadros, the new general manager at The Capital One Watermark Hotel Tysons will be on with a deep dive into this 300-suite business hotel; • Dan Grim, cofounder of Good Stuff Beverages, joins us. Good Stuff Beverages is an all-natural, strain-specific cannabis beverage that actually tastes good! Each bottle contains 100 mg of THC to be sipped, shot, or used in tasty mocktail recipes.

June is LGBTQ+ Pride Month, and Capital Pride is being celebrated across Washington this weekend. In a surprise appearance, Vice President Kamala Harris and Second Gentleman Doug Emhoff even joined in, participating in the Pride march on Saturday. And they even had their own version of a Pride Brunch, making a surprise stop at Centrolina in CityCenter DC. Chef Amy Brandwein, a pioneer female Chef-owner, and her team aren't just known for standout and award-winning regional Italian cooking and commitment to sustainable ingredients, but also for strengthening and building the community around them. So it probably wasn't unexpected that Vice President dined at Centrolina on Saturday. Having a table right by the powerful couple though was. Our own Tommy McFLY, his husband Chrys and friend DJ Neekola had a front-row, or adjacent, seat to Harris's first visit to Centrolina as Vice President. After the Vice President's team and Secret Service left the restaurant, Chef Amy talked to Tommy about the visit. From Real.Fun.DC. “The Tommy + Kelly Show” is produced in Washington, DC providing news, culture, playful conversation, positive energy, and a dose of morning fun any time. Download the Real.Fun.DC. APP to check out our wide array of programming app.RealFunDC.com Follow Kelly Collis Instagram and Twitter: @CityShopGirl LinkedIN: Kelly Collis Follow Tommy McFLY Twitter: @TommyMcFLY Instagram: @MrTommyMcFLY LinkedIN: Tommy McFLY

Hosted by David and Nycci Nellis. On today’s show: • Jill Erber, Cheesetique in Del Ray and Shirlington, on how her business is handling the pandemic; • Chap Gage from Schmaltz Bros. What’s schmaltz? We’re talkin’ golden, rendered chicken fat and, in the case of the Schmaltz Brothers, we’re talkin’ a food truck offering a full kosher menu; • You remember that old saying that “if life gives you lemons …?” Well, Amy Brandwein, chef/owner of D.C.’s Centrolina and Piccolina, across from each other at the City Center, is nothing short of a genius for turning that lemon of a COVID shutdown into retail gold. The four-time James Beard Award-winning chef has launched local and national shipping from both Centrolina’s Market and Piccolina (Esquire’s Best New Restaurant List 2020), delivering handmade pasta and sauces, holiday cookies and more, straight to your home this holiday season; • Foxtrot is a company redefining what a corner store and cafe? can be. Foxtrot recently announced the launch of the Up and Comers Small Makers Awards, an initiative designed to find the next great brands in food, beverage, wellness, self-care and more. D.C.’s own Chef Erik Bruner-Yang is one of the judges.

Hosted by David and Nycci Nellis. On today's show: • Jill Erber, Cheesetique in Del Ray and Shirlington, on how her business is handling the pandemic; • Chap Gage from Schmaltz Bros. What's schmaltz? We're talkin' golden, rendered chicken fat and, in the case of the Schmaltz Brothers, we're talkin' a food truck offering a full kosher menu; • You remember that old saying that “if life gives you lemons …?” Well, Amy Brandwein, chef/owner of D.C.'s Centrolina and Piccolina, across from each other at the City Center, is nothing short of a genius for turning that lemon of a COVID shutdown into retail gold. The four-time James Beard Award-winning chef has launched local and national shipping from both Centrolina's Market and Piccolina (Esquire's Best New Restaurant List 2020), delivering handmade pasta and sauces, holiday cookies and more, straight to your home this holiday season; • Foxtrot is a company redefining what a corner store and cafe? can be. Foxtrot recently announced the launch of the Up and Comers Small Makers Awards, an initiative designed to find the next great brands in food, beverage, wellness, self-care and more. D.C.'s own Chef Erik Bruner-Yang is one of the judges.

Amy Brandwein is the owner of Centrolina and Piccolina Restaurant in Washington D.C., She is a late bloomer in the food industry, graduating with a political science degree in 1993. She decided to change careers and focus and the culinary world, so she attended "The L'Academie de Cuisine" in 2000. She is a four time nominee for the James Bead Award for Best Chef: in the Mid-Atlantic. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

Melissa kicks off season 2 with James Beard-nominated chef Amy Brandwein, who shares how culture has helped her business adjust to—and innovate in—the restaurant industry's new normal. Melissa Jezior: Welcome to the Cultur(ED) podcast. I’m Melissa Jezior your host. On this podcast, I talk to top culture makers in the world today to unpack the […] The post Culture: the recipe to pivot and profit with Amy Brandwein first appeared on cultur(ED).

Hosted by David and Nycci Nellis. On today’s show: • Amy Brandwein, chef/owner of Centrolina and Piccolina at City Center DC tells us how she’s responding to the COVID mess with new takeaway offerings that are” totalmente buonissimi;” • Have you ever made bread and had so much fun rolling - and punching - the dough? There’s a new book called “Rage Baking: The Transformative Power of Flour, Fury, and Women’s Voices.” It was written by James Beard Award-winning journalist Kathy Gunst and Katherine Alford, who has spent the past 20 years at the Food Network. They tell us how punching bread and rolling out pie crusts are great ways to express our rage about the current state of our country; • Greg Casten, president, Oceanpro Industries, which is doing business as ProFish, the Ivy City Smokehouse, Tony and Joe’s and more has a new offering called Captain’s Choice; • DC To-Go-Go is a web-based food and beverage ordering platform allowing bar and restaurant owners to better control their food delivery process and costs, especially those forced into delivery by the pandemic. These business owners are paying up to 30% of their profits to larger food ordering platforms. DC To-GoGo provides the ability for restaurants and bars to minimize these fees, at a time when sales and profits are down. Adam Fry gives us the 411.

Hosted by David and Nycci Nellis. On today's show: • Amy Brandwein, chef/owner of Centrolina and Piccolina at City Center DC tells us how she's responding to the COVID mess with new takeaway offerings that are” totalmente buonissimi;” • Have you ever made bread and had so much fun rolling - and punching - the dough? There's a new book called “Rage Baking: The Transformative Power of Flour, Fury, and Women's Voices.” It was written by James Beard Award-winning journalist Kathy Gunst and Katherine Alford, who has spent the past 20 years at the Food Network. They tell us how punching bread and rolling out pie crusts are great ways to express our rage about the current state of our country; • Greg Casten, president, Oceanpro Industries, which is doing business as ProFish, the Ivy City Smokehouse, Tony and Joe's and more has a new offering called Captain's Choice; • DC To-Go-Go is a web-based food and beverage ordering platform allowing bar and restaurant owners to better control their food delivery process and costs, especially those forced into delivery by the pandemic. These business owners are paying up to 30% of their profits to larger food ordering platforms. DC To-GoGo provides the ability for restaurants and bars to minimize these fees, at a time when sales and profits are down. Adam Fry gives us the 411.

Is your favorite food headed for extinction? Climate change is causing farmers around the world to rethink what they grow and how they grow it, which is going to impact what you eat in the very near future. This climate change-food connection is the subject of Amanda Little’s important new book,The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World. A mom, journalist, and Vanderbilt University professor, Amanda breaks down this scary subject in her no-nonsense way. Spoiler alert: We’re not as f*&%ed as you think we might be. Stay tuned to hear who chef Amy Brandwein of Centrolina in Washington D.C. thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Why are women labeled “bitchy,” “angry,” “emotional” or “bossy?” In the studio this week is Chef Amy Brandwein of Centrolina and Piccolina, Mason Dixie Biscuit Co. founder Ayeshah Abuelhiga, and guest co-host, blogger Angelica Talan of Angelica in the City to talk about the challenges and gender discrimination they continue to face as leaders in their industry. […] The post EP9: Breaking the Wheel appeared first on Girl Meets Food.

Amy Brandwein, chef and owner of Centrolina and 3x James Beard Award nominee joins us to talk about her career as a female chef in a male dominated industry. She discusses challenges of raising capital, supervising all male kitchens and having to wait 20 years to open her own restaurant.

Documentary filmmaker Joanna James and chef and restaurant owner Amy Brandwein join Adrienne Elrod on International Women's Day to discuss women's issues, especially in the hospitality industry. Joanna's first documentary “A Fine Line”, which delves into themes sparking national conversations right now, including workplace harassment, equal pay, paid parental leave and career advancement. Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015.

Recorded in front of a live audience at the Eaton Hotel—in conjunction with this month’s Women Who Travel meetup—we were joined by Jamie Leeds, chef and owner of Hank’s Oyster Bar (and Pasta Bar and Cocktail Bar); Rose Previte, owner of Compass Rose and one of Bon Appetit's best new restaurants, Maydan ; and Amy Brandwein, chef and owner of Centrolina. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the three-and-a-half years since opening her Centrolina restaurant in Washington, DC, Amy Brandwein has earned rave reviews and a devoted following (she was also the subject of an article by Melissa Clark last month in the New York Times). It’s an extra-remarkable accomplishment since Amy didn’t set her sights on chefdom until age 30, switching careers, and eventually homing in on Italian food. Andrew and Amy sat down recently to go over her story, from baking pies as a child to assimilating the Italian culinary mindset as an adult to developing her own strongly held convictions about authenticity as a chef. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015. Throughout her career, Chef Brandwein has earned many accolades, including recognition in 2017 and 2018 as a James Beard Foundation Award finalist in the Best Chef: Mid-Atlantic category. In June of 2018, Chef Brandwein won the coveted title of Chef of the Year at the Restaurant Association Metropolitan Washington (RAMW) RAMMY Awards. Chef Brandwein's prior RAMMY Award nominations include Upscale Casual Restaurant of the Year (2018) Chef of the Year (2016, 2017 & 2018), New Restaurant of the Year (2016) and Rising Culinary Star (2007.) In 2017, Chef Brandwein was accepted to the James Beard Foundation's prestigious Women's Entrepreneurial Leadership Program fellowship, and has earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals. Prior to opening her own restaurant, Chef Brandwein was instrumental in the opening of numerous Italian restaurants throughout Washington D.C. and New York. With a passion for responsible and locally sourced ingredients, Chef Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 that provides fresh and affordable produce to the local community. Centrolina is DC Urban Green's first and currently only wholesale client, and as part of the partnership, Chef Brandwein assists DC Urban Green in growing more fruits and vegetables, and increasing their efficiency process. Chef Brandwein is also an advocate for charities that support healthy eating and ending hunger, including So Others Might Eat, DC Central Kitchen, and Martha's Table. She is a longtime member of Les Dames d'Escoffier and Women Chefs and Restaurateurs. In September 2017, Chef Amy participated in the James Beard Foundation's 10th Chefs Boot Camp for Policy and Change, a program dedicated to educating and training likeminded chefs to become more effective leaders for the food-system change. Chef Brandwein graduated from L'Academie de Cuisine Culinary School. She lives in her hometown of Arlington, VA with her husband, Jeremy, and their fluffy cat, Bailey.

In today is Allison C. Cooke, architect and principal owner of CORE Architecture + Design. Allison is a design expert with over 17 years of professional experience, and just joined the ranks of the Washington Business Journal 40 Under 40 Honorees. Allison’s behind the outstanding designs of restaurants you know, such as Jose Andres Minibar and Bar-Mini; Amy Brandwein’s Centrolina and Jeff Black’s Pearl Dive Oyster Palace. Also in with Allison is Christopher Peli, a CORE Job Captain. While at CORE, Christopher is involved in many diverse project types from hospitality to urban design, renovation and new construction. He is currently pursuing his architectural license. Today we’re talking about design trends … DC’s emerging neighborhoods …. CORE’s work at DC’s fabulous new Wharf … what goes into working with developers and creative people – chef/owners and restaurateurs, that is – to understand their wants, needs and visions for new spaces and then to translate all that into seamlessly flowing, innovative interiors that augment and compliment the vision, the menu and more.

Katherine Miller, Senior Director of Food Policy Advocacy for the James Beard Foundation, trains chefs on how to advocate for the change they want to see in American food. On Lunch Agenda's second Food Policy Class, she gives us a behind-the-scenes look at work being done by the people who make our most special meals: chefs! Amy Brandwein, the chef and owner of DC's Centrolina, discusses how she votes with the $1 million she spends on food each year and relationships she's built with congress people. Her progress shows us that no matter where we sit (or stand) in the restaurant, we can all take small actions toward important change. Sponsored by:

This week, Industry Night with Foodie and the Beast goes green with guests including Centrolina’s celebrity chef Amy Brandwein, a 2017 James Beard Foundation Award finalist for Best Chef: Mid-Atlantic and owner of the 2016 RAMMY for DC’s best, new restaurant; Julie Kirkwood, founder of DC Urban Greens, a nonprofit, urban farm located in DC’s Ward 7 that serves the community with fresh-grown produce; Leonard Watson, an urban farmer working with DC Urban Greens and Urban Greens’ operations manager, Avery Snipes. Together, we’re taking a deep dive into how urban food desserts (meaning the closest grocery store is several miles away, and residents’ only nearby shopping options are convenience stores that don’t carry any fresh produce or other, good-for-you-foods) can be transformed into productive, economically successful urban farms, year-round!

It’s not easy being the lone woman at the top of the food chain, especially in all-male kitchens. But powerhouse chef and restaurateur Amy Brandwein — owner of the popular Italian eatery and market Centrolina in downtown Washington — has learned to deal with it. In this conversation with POLITICO's Anna Palmer, Brandwein talks about striking out on her own in the male-dominated food industry, what she's learned from politics, and how it's that much more difficult to raise money as a female entrepreneur.