Podcast appearances and mentions of arielle johnson

In this special episode, we share a few of our favorite moments about getting experimental in the kitchen. Kenji López-Alt shares the perfect way to make potatoes; Alex Aïnouz attempts to create a 1 million-layer puff pastry; and we chat with flavor chemist Dr. Arielle Johnson about how to eat a tree.

Kitchen fermentation lets you leverage the power of chemistry and biology to create unique flavors and textures in your food, and extend shelf life. Arielle Johnson, co-founder of Noma's fermentation lab and author of the book, Flavorama: A Guide to Unlocking The Art and Science of Flavor, shares her insights into the science of food, flavor and fermentation.

[REBROADCAST from March 14, 2024] A book explores the science of food, and explains how concepts from chemistry, biology and psychology can help bring more flavor and flexibility into the kitchen. It's called "Flavorama: A Guide to Unlocking The Art and Science of Flavor." Arielle Johnson, flavor scientist and co-founder of Noma's 'fermentation lab' shares her insights from a lifetime of studying what makes things taste good.

Evan Kleiman taps flavor scientist Arielle Johnson to co-host Good Food's annual Thanksgiving episode. Food science writer Harold McGee breaks down brining, spice, and the best way to prep that giant Thanksgiving bird. Khushbu Shah forgoes the turkey for squash filled with biryani, a tikka masala-inspired mac and cheese, and Mexican food. Homemade cranberry sauce is all about the crackle and pop for Harold McGee. Sommelier Ian Krupp goes beyond Beaujolais in his Thanksgiving wine pairings. Arielle Johnson opts for two types of cardamom in her pumpkin pie recipe. Brian Polcyn assembles the perfect pot pie with turkey leftovers.

Dr. Arielle Johnson joins the show for another No Tangent Tuesday Hosted on Acast. See acast.com/privacy for more information.

Arielle Johnson says knowing the basic building blocks of taste — on a molecular level — can help any cook create something delicious. In a conversation from May, she talks to Matt Galloway about the science of flavour and her book, Flavorama. 

Food scientist Arielle Johnson has worked with some of the most acclaimed restaurants in the world, and recently offered up much of her knowledge in a surprisingly fun, accessible, and comprehendible book, Flavorama: A Guide to Unlocking the Art and Science of Flavor. In this interview, Arielle recounts her path to becoming a food scientist (a relatively new field), and discusses some of the key messages of Flavorama. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating system for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez Network podcasts and newsletter! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Today we're revisiting two of my favorite conversations with food folks who make their own rules. DeVonn Francis is a chef, recipe developer, and events producer based in Brooklyn. His culinary events studio, Yardy World, has developed a cult following around vibrant, lush experiences rooted in Caribbean cuisine with some of the best vibes and playlists around, and now they're joining the CPG boom. Arielle Johnson is a flavor scientist who advises some of the top restaurants and chefs in the world on how to turbocharge their cooking with chemistry. She's currently the science director of Noma Projects, and she's sharing all her wisdom in a new book: Flavorama. It's a delight having her on the show to answer all our questions about the science behind what we eat—truly a must-listen episode for anyone interested in food.MORE FROM DEVONN FRANCIS AND ARIELLE JOHNSONWelcome to the DeVonn Francis Dinner Party Multiverse [TASTE]How This Jamaican American Chef is Redefining Hospitality [LA Times]Do You Know How Flavor Works? [NY Times]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O'Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:https://startalkmedia.com/show/the-science-of-flavor-with-arielle-johnson/Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.

Molly and Kate speak with the owners of Los Angeles based cookbook store Now Serving, Ken Concepcion and Michelle Mungcal, about the crucial role that niche independent bookstores play in the marketplace. Ken shares how his chef background informed his love of cookbooks and led to opening the store and Michelle talks about curating their space to create a specific atmosphere for their community. They speak about what titles they choose to carry, their thoughts on event formats and release schedules along with the obstacles that arise in the retail space and the ones that come with running a small business. Finally, they discuss their thoughts on self published projects and promote their new cookbook club.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsNow Serving BookstoreNow Serving BookclubPlantasia: A Vegetarian Cookbook Through Asia by Pamelia ChiaTacos CDMX by Guia Domingo Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showBäco: Vivid Recipes from the Heart of Los Angeles by Betty Hallock and Josef CentenoSauces: Classical and Contemporary Sauce Making by James PetersonFlavorama by Arielle Johnson

Our guest is Dr. Arielle Johnson. Arielle is a flavor scientist who advises some of the top chefs, restaurants, and bars in the world. For example, she co-founded the fermentation lab at the restaurant Noma in Copenhagen, which has been named the best restaurant in the world multiple times by the World's 50 Best Restaurants. Arielle is currently the Science Director of Noma Projects and co-founder of Retronasal Industries among other important roles. Arielle is also the author of “Flavorama: A Guide To Unlocking The Art And Science Of Flavor”, which came out in March 2024. The book is a wonderful tool for all of us to understand the science of flavors and to apply it to our daily lives in fun and practical ways. In this episode, we will discuss how Arielle got into the world of tastes and flavors, the joy of applying science to top restaurants' kitchens in the world, how you can use food science in your daily life with tips from Arielle's new book Flavorama and much, much more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

#58. Dive into an exhilarating episode of The meez Podcast recorded live at The Chef Conference in Philadelphia. This special installment features a dynamic panel discussion hosted by our founder and CEO, Josh Sharkey, with four culinary luminaries, each bringing a unique blend of creativity, science, and innovation to the table.Join us as we engage with Rosio Sanchez, the esteemed former pastry chef at Noma and now thriving as the chef and founder of Sanchez and Hija de Sanchez in Copenhagen. Alongside her, experience the insightful musings of Arielle Johnson, PhD, a flavor scientist and co-founder of the Fermentation Lab, who has advised some of the world's top chefs and authored the book "Flavorama."The conversation also includes Ryan Chetiyawardana, aka Mr. Lyan, a cocktail virtuoso recognized globally for his award-winning bars and innovative drink creations. Completing the panel is Thomas Frebel, former head of R&D for Noma, who has continued to push culinary boundaries as the chef of the Michelin-starred Inua in Japan and now as the creative director at Noma.This episode delves deep into the intricacies of menu development, the blend of scientific and creative approaches in culinary arts, and the continuous pursuit of innovation. From discussing when a dish feels complete to exploring R&D processes and the essence of collaboration, this panel covers it all. Where to find Ryan Chetiyawardana:InstagramLinkedInTwitterWhere to find Rosio Sanchez: InstagramLinkedInTwitterWhere to find Arielle Johnson: InstagramLinkedInTwitterWhere to find Thomas Frebel:InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:27): Introductions(06:05): When do you know that a dish is done?(18:53): How do you combat analysis paralysis?(33:22): Arielle's book and why it's important to understand why. (42:41): How do you balance that absence of pragmatism when you're coming up with new ideas?(59:22): Q&A from the audience

Arielle Johnson has a PhD in the science of flavour and says knowing the basic building blocks of taste can help any cook create something delicious. She talks to Matt Galloway about her new book, Flavorama. 

[REBROADCAST FROM March 14, 2024] A new book explores the science of food, and explains how concepts from chemistry, biology and psychology can help bring more flavor and flexibility into the kitchen. It's called Flavorama: A Guide to Unlocking The Art and Science of Flavor. Arielle Johnson, flavor scientist and co-founder of Noma's 'fermentation lab' shares her insights from a lifetime of studying what makes things taste good.*This segment was guest-hosted by Kousha Navidar*

Today, Josh and Nicole are joined by Arielle Johnson to explore the golden age of snack flavors. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Culinary scientist Arielle Johnson describes flavor as “the thing that drives us to drop serious money on heirloom tomatoes. The reason we don't just subsist on Soylent. The town where Guy Fieri lives.” Flavor is also molecules, according to Johnson, whose new book “Flavorama” explores how the chemistry of flavor informs how we perceive foods as salty or herbal, sour or sweet. Johnson, who also co-founded the fermentation lab at the critically acclaimed restaurant Noma, joins us to talk about the science of flavor, the complex interactions between our senses of taste and smell and how to create intense and unexpected flavors in our everyday cooking. Guests: Arielle Johnson, food scientist; author, "Flavorama: A Guide to Unlocking the Art and Science of Flavor"; co-founder and fermentation lab and science director, Noma in Copenhagen - a three-Michelin-star restaurant considered the best in the world.

Life is driven by flavor. The seductress that is flavor often leads us down the rabbit hole of food studies. If you run a restaurant or you're in the food business, you know that flavor is power and it needs to hit in the first few bites. But what exactly is flavor? And how do we create it in our own heads? We've been following the interests of Arielle Johnson for years. Her new book is Flavorama: A Guide to Unlocking the Art and Science of Flavor. Evan Kleiman: When I hear the term "flavor scientist," my mind goes to the industrialized food world. I think of someone working for a big company, like Kraft or Kellogg, who's trying to create the next viral snack or food trend. But that is not what you do. How does your work differ from that of most other flavor scientists? Arielle Johnson: Most food scientists and most flavor scientists are employed by large food companies, largely because that is who hires people like that and pays for the field to exist. I'm at a little bit of a right angle to what they do. [What I do] intersects in the chemistry and in the sensory science but I'm much more interested in understanding flavor as an everyday experience, as an expression of biology, culture and ecology, and as something to use in the kitchen. So I do apply it but in a different way than it is typically applied. Are you often contacted by chefs who are trying to create something or push something further, and they need science to help them take a leap? Often, they don't necessarily know what science they need but they know that I am good at solving problems using science. Often, a chef has been working in one direction or another, maybe trying to do a fermentation project or get a flavored ice to behave a certain way. When I can, which is a lot of the time, actually, I like to step in and try to cherry pick what area — is it biology? is it chemistry? is it molecules reacting? is it volatility or something like that? — and set them on the right path to get what they want. That must be eminently satisfying. Incredibly. That's my favorite thing. What intrigues me about flavor is how personal it can be. I sat across from noted restaurant critic Jonathan Gold each week for a couple of decades, listening to him describe flavor. I would always ask myself, is that how I perceive what he's talking about? Often, in my own mind, it was no, I'm perceiving it differently but how interesting it is, what he's perceiving. Could you speak a little bit about that, the personal nature of flavor? One of the things I find most exciting and attractive about flavor is that it sits at this intersection of the extremely concrete — it's based on molecules, which we can measure, real matter — and the personal. Flavor doesn't happen until you put something in your mouth and the signals get sent to your brain and then from there, all bets are off. But one important piece to the connection between flavor and the personal, is that flavor is not just taste, it is also smell.  Smell is a huge, essential part of flavor. Smell, more than any of our other senses, is deeply tied in a physical, neurological way to our emotions and memories. Once we gather smell molecules and build a smell signal and pass it to the rest of the brain, the first place that it goes is the limbic system in places like the amygdala, places where we keep our most emotional, personal memories and associations. So with smell, and therefore with flavor, we'll often have our personal history, our emotional reaction to it, come up before we can even recognize or articulate what it is that we are smelling and tasting. Chefs and restaurants around the globe enlist the help of flavor scientist Arielle Johnson to give them a leg up on deliciousness. Photo by Nicholas Coleman. It's so interesting to me that these days, on social media in particular, where people are constantly giving their takes on whatever they're eating or the latest restaurant thing, it's always within these parameters of better or worse. Yet I think very few of us have spent the time to actually parse what it is we like and why. I think that's true. I think science really has nothing to say about questions of aesthetics and taste — taste in the philosophical sense, not the physiological sense. What is the ultimate? What is the best? These are subjective questions. Science can enhance that understanding but can't really tell us what it is. Let's get into the science. What is flavor? Flavor is a composite sense, combining mostly taste and smell, as well as some information from all the other senses but taste and smell are the two big ones. Taste, meaning sweet, sour, salty, bitter, and umami, is something a lot of people know about but let's focus on smell. In the book, you say, "Right now, as you read this, you have brain cells dangling out of the bottom of your skull, exposed to the air inside your nose at all times, and we all walk around like this is totally normal." I know that is how it works. I know it's a real thing. And still, every time I think about it, it blows my mind that that is how smell works. We have neurons that are attached on one end to a structure called the olfactory bulb in our brain and then those neurons, those brain cells, pass through small holes in the base of our skull and just kind of hang out, waiting to grab on to smell molecules on the inside of our nasal cavity. Amazing. You compare smell to a QR code. What do you mean by that? It's probably best understood by comparing it to taste. With taste, we have very distinct matches between specific molecules, specific receptors, and specific perceptions. When you taste something sour, acid molecules will go onto your tongue. They will interact with the sour receptor, which pretty much only interacts with them and with nothing else, and the signal that gets sent to your brain is like pressing a key on a piano. So sour, loud, and clear. Very simple, very one-directional.  With smell, we don't have a finite set of smells the way we do with taste. We have the five basic tastes. With smell, we have about 400 different types of receptors and the way that we collect smell information is rather than having these one-to-one pairings, like acid to sour receptor and sugar to sweet receptor, all volatile smell molecules can interact with several of these 400 receptors. And any receptor might grab on to a few or dozens of molecules in a different way. You have some rules for flavor that you list in the book. I think the one that is the most useful for home cooks is the fact that flavor follows predictable patterns, and that if people understand the patterns, they can unlock the ability to improvise. Is it possible to train your palate to become attuned to that? Absolutely. A lot of people when I'm talking to them and they hear that I study flavor, they're like, "Oh, I have such a bad palate. I could never do that." The fact is that most humans are very, very good at distinguishing differences between flavors, we're just very bad at naming them. Fortunately, we can learn how to do that with practice. Most of us are just out of practice. I've actually, in my academic career back in the day, trained a few dozen people to become very precise analytical tasters. What we do in the lab, you can essentially replicate on a simpler level at home. It's really just a process of smelling and tasting things very carefully, paying attention, trying to name any associations that you have, and then basically doing this over and over again. Most people are bad at it at first and it feels very out of our comfort zones and uncomfortable, but eventually, you will get very good at it. Let's get into specific ingredients. What is meat?  Meat, from the perception of a flavor scientist, is a mostly flavorless but texturally interesting sponge of proteins soaked full of water with a relatively tiny amount of flavor-active molecules in it. Those flavor molecules are like precursors and they create a meaty flavor once that meat is cooked. Yeah, so if you smell ground beef or taste beef tartare from a restaurant or a supplier that is reputable enough to give you raw meat, you'll notice it doesn't taste beefy like beef stew, necessarily, or like cooked meat. That beefy flavor really doesn't exist until you start heating up the meat and the different ions and enzymes and things like that interact with things like cell membrane lipids and free amino acids, stuff that's floating around. Once all these components meet and get shaken up in the heat, they'll make these very beefy flavored molecules. That is the flavor of meat that we know and love. Objectively, do vegetables have more flavor than meat from a molecular standpoint? Yes. In terms of raw product, vegetables have a lot more flavors than raw meat. Definitely. Okay, spice. We're here in LA. You had a burrito for breakfast. Why do different versions of chilies hit differently? In terms of spiciness, chilies have a very, very spicy molecule in them called capsaicin. The range of spicy in chilies is pretty much a one-to-one correspondence with the concentration of this molecule capsaicin that they make. The weird and fun thing about spicy is that it feels like a taste but it is not actually a taste because we do not sense it with our taste buds. We sense it with a pain receptor. Technically, spicy is a part of touch. Wow, I love that. For some unknown reason, I have about two pounds of cocoa nibs in my pantry.  Nice problem to have.  You gave me the gift, in your book, of cocoa nib lemon butter. How do we make it and what do we do with it?  Cocoa nib lemon butter is a compound butter. It's a recipe I wrote to highlight and showcase how good fat is as a carrier of aromas. Specifically, any compound butter is really about taking some kind of flavorful solid ingredient, folding it together with butter, and letting it hang out for a little while. With cocoa and lemon butter, you get these deep, roasted fruity notes from the cocoa nibs, some bitterness and also this very light, sprightly, heady citrus flavor from lemon zest. The nice thing about compound butter is that it's easy to make. And by giving these aromatic, flavorful ingredients a chance to hang out with the butter for a little while, you'll get something that is infused with the character of the flavors but also has these intense pops of it. It's a dynamic eating experience that I really like.  It's really interesting. The reason I have so many cocoa nibs is that I really love making biscotti with cocoa nibs. I think I'm going to make that butter and then use the butter in the recipe.  That sounds delicious. That's exactly the kind of thinking I hope people take away from reading about flavor. Basically, any time you're cooking and bringing ingredients together, you have an opportunity to bring them together in a more flavorful, more delicious way. Any time you're adding fat to a recipe, whether it's butter or oil or anything like that, if you combine it with the flavorful ingredients early on, you'll get a much more intense, round, well-infused flavor. Making this compound butter and then using the butter to make the biscotti, I think you'll probably get quite a different taste experience. Cacao Nib–Lemon Butter Makes about 1 cup This is a salty-sweet dessert on some rich brioche or challah. It's also great on squashes, summer or winter. Ingredients  2 sticks (about 225 g) softened, best-quality unsalted butter (grass-fed and cultured, if you can find it!) 2 tablespoons (20 g) lightly toasted, crushed cocoa nibs a scant ½ teaspoon (2.5 g) fine sea salt 3 g lemon zest (just short of 1 medium lemon, zested) Instructions In a medium to large bowl, combine all the ingredients. Mix together well, then pile on a piece of plastic wrap and roll into a log. Chill, well wrapped, in the fridge until use. Consume within 3 weeks. Reprinted from Flavorama by arrangement with Harvest, an imprint of HarperCollins Publishers. Copyright © 2024, Arielle Johnson. Tell me about your Peanut Russian. The Peanut Russian is my take on a White Russian, which is coffee liqueur and half-and-half. Watch The Big Lebowski. I don't know if people still drink them regularly. I like them a lot. It's this idea of an alcoholic beverage that's got this deep coffee, bitter brown goodness and a lot of creaminess. But in this case, instead of a dairy product, you use peanut milk, which is like making soy milk but with peanuts instead of soy beans. It's extracting all the flavor of the peanut into this creamy "milk" and then using a coffee-infused rum in the place of a Kahlúa to make a really creamy, nutty, also vegan cocktail experience. It sounds so good to me. Why are you a fond evangelist, someone who goes so far as to cook giant trays of chicken that you're then going to dispose of because you have stabbed it so many times to let the juices flow out and caramelize on the pan? The fond is, as you say, when you're cooking a piece of meat and the juices leak out, they make this brown layer that sticks to the pan. This, to me, is the perfect concentrated essence of meatiness. Whenever I brown a piece of meat or I'm trying to make gravy or roasting a piece of meat, I always, always, always deglaze the pan and find a way to incorporate the fond, the brown meaty parts into either the meat itself or into a sauce.  During previous Thanksgivings, when we've grilled our turkey and we're not roasting it in a pan, so we did not have a fond, I did not want terrible gravy (I think fond is essential for good gravy) so we roasted sheet pans of chicken drumsticks that I stabbed all over while they were cooking, which you're not supposed to do. You're not supposed to stick your knife too many times into a piece of meat to check because it'll let the juices run out. In this case, I wanted the juices to run out because I wanted them to collect on the pan and make an extra, extra large fond to use wherever I wanted. In this case, [it was] for delicious gravy. In my defense, I didn't actually throw the drumsticks away. I did use them to make a light stock. But in this case, you're really taking that flavorless sponge and separating it from the meat juice, which you get to experience as its own concentrated essence. Does texture have anything to do with flavor or is it just a bonus? No, texture is a huge part of flavor. The texture of salt grains, for example, can have a really significant impact on how salty you perceive a salt to be. Things like astringency in red wine. If you drink a young red wine and it makes the inside of your mouth feel like sandpaper, you'll have a bit of a different flavor experience overall than if you were just drinking it without tannin. Is that because the tannins are actually having a physical effect on the surface of your tongue? Not on the surface of your tongue. Your entire mouth is lubricated with saliva. (Sorry for saying "lubricated" and "saliva." I know those are gross words.) What makes saliva a good lubricant, in this case, is because it has different types of proteins, sometimes what are called glycoproteins, floating around in it. Tannins, which are groupings of polyphenols that make red wine red and other fruits and flowers the colors that they are, react with the proteins and pull them out of solutions. It'll actually make your saliva a much less efficient lubricant. Astringency is the unmediated feeling of your tongue touching the inside of your mouth. I love that. It's such a nerd fest. Do you think that one reason why a lot of good restaurant food happens is because chefs take advantage of opportunities to create layered flavor, they take the time to do that, whereas at home, we just want to feed ourselves? Absolutely. In a restaurant, since you are doing all of your prep in advance and then executing many dishes over the course of a night, the structure is really set up that allows you to pre-make or pre-prep a lot of different components then bring them together on the final plate. I'd say yeah, the biggest difference between really complex-tasting restaurant food and home cooking is this singular focus on making each component as flavorful as possible, often regardless of how inefficient and time-consuming that is. This is where all of the infusions, extractions, dehydrated situations come into play. Fermentation, things like that, if you want to start your prep months before you're going to eat a dish. Like at Noma. Exactly. We have to talk about pie because we're kind of pie-obsessed. And specifically apple pie. We have a big contest coming up in a few weeks and there are two apple categories this year. How is the flavor of an apple transformed by heat? When you heat up smell molecules, since those molecules are volatile, they are able to basically spend time as a gas and float through the air. Once you heat them up, they will start to essentially boil off and dissipate. This is how a reed diffuser or one of those candle rings that you put essential oils into works. You heat up small molecules and they'll go up into the air more. They won't all do it at the same rate and to the same degree.  When you cook apples, or heat up pieces of fruit but specifically apples, you'll tend to boil off some of the lighter, tutti fruity and green top notes. What you're left with are a lot of what a perfumer might call the base notes, the physically and chemically heavier smell molecules that, in the case of apples, have this really decadent, plush, rose petal, cooked fruit, caramel, tobacco character. That's one of my favorite flavors. My favorite apple molecule is called beta-Damascenone. It is a norisoprenoid. It's one of these apple base notes. Do you have any advice on how to enhance the flavor of an apple pie?  Yes. One is to enhance the flavor of the apples themselves by trying to induce chemical reactions that will create more flavors than the apples already have. So if you were to roast or caramelize the apples a little bit, or if not all of the apples, some of the apples beforehand, you'll be introducing more flavor molecules into the pie, literally. If you include any fats or butter in the cream, in the filling itself, let the apples and the spices mingle together with any fat for maybe a day in the fridge before you put them all together and you'll get a much more permeated, infused flavor expression of all of those things.  If you wanted to go crazy, you could enhance the apple flavor of the apple filling by using a bit of apple molasses, which is really just reduced apple juice or apple cider. If you juice some of the apples and simmer [the juice] very gently until you make a syrup, you'll get a super concentrated essence of apple that you can then really beef up the apple pie with. As water reduces, flavor gets a boost, giving apple pie a concentrated taste when the fruit bakes. Illustration by Arielle Johnson. That's what I do. Great minds think alike, I guess. There are a couple apple farms that make an exceptional cider extract — boiled cider. It's so delicious.  I think that's a great example of how thinking about the science of flavor doesn't have to feel like an organic chemistry class. It can be a little enhancement to your existing culinary intuition. I'm glad you already figured that one out. If you can exhort us to take on board one technique at home to create more flavor, what would it be? I think one of the easiest ways to embrace this is to embrace the Maillard reaction. The Maillard reaction is a reaction between amino acids to the building blocks of proteins and sugars. Chemistry aside, it is the source of all of the browned, toasted, roasted flavors in things like chocolate, coffee, roasted meat, chicken skin, toast, brown butter. It's a reaction that has many different faces. Chocolate doesn't taste the same as coffee although they're both sort of brown-tasting.  The easiest way to use this to add extra layers of flavor to whatever you're cooking is to heat up any ingredients that you have, whether that's butter or a piece of meat, so that these things have a chance to react with each other and to, as much as possible, do things like dab the outside of meat before you sear it so that there isn't as much water. [That way], the water doesn't absorb all of the heat, the heat can go into the meat and then create this delicious browning reaction. A lot of the precursors, the building blocks for this stuff, are just hanging out in the ingredients that we're using all of the time. All you have to do is be a little bit clever about how you're applying heat to them and you'll reap all of these flavor rewards. "Flavorama: A Guide to Unlocking the Art and Science of Flavor" explores the building blocks of yumminess. Photo courtesy of Harvest.

Explaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion. Christy Spackman tracks how municipal water systems have spent billions eliminating taste from our tap water. Flexitarian Pamelia Chia canvases Asian chefs for show-stopping vegetarian recipes. Baker Rose Wilde shows us how to bring edible flowers onto our plates. 

Arielle Johnson is a flavor scientist who advises some of the top restaurants and chefs in the world on how to turbocharge their cooking with chemistry. She's currently the science director of Noma Projects, and she's sharing all her wisdom in a new book: Flavorama. It's a delight having her on the show to answer all our questions about the science behind what we eat—truly a must-listen episode for anyone interested in food.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ARIELLE JOHNSON:Getting Curious With Jonathan Van Ness [Netflix]Arielle Johnson Has Flavor Down to a Science [Glamour]

Think about the best meal you've ever eaten: Maybe it was in a restaurant in a far-off city, or perhaps it was a home-cooked meal made by someone you love. No matter where or what it was, odds are what made it so memorable was the flavor.Flavor is arguably the most important part of a meal. If the flavor of something is off, or undetectable, it can jeopardize your enjoyment. There's a lot of chemistry and biological science behind how and what we taste.Flavorama: A Guide to Unlocking the Art and Science of Flavor is a new book that breaks down the mechanisms that go into these processes. Ira is joined by author Arielle Johnson, who holds a PhD in chemistry and co-founded the fermentation lab at the world-famous Copenhagen restaurant Noma.Transcripts for each segment will be available the week after the show airs on sciencefriday.com Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Dr. Arielle Johnson celebrates the release of her book, Flavorama: A Guide to Unlocking the Art and Science of Flavor, this week on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Jamie Oliver has been on your TV for over 20 years, but how well do you really know him? This week, Jame Oliver returns to Milk Street Radio and we get up close and personal! Plus, flavor scientist Arielle Johnson shares the unexpected ways she uses prosciutto and olives; J. Kenji López-Alt reveals his ultimate breakfast; and we divulge our new favorite spin on chicken soup, Korean Hand-Torn Noodle Soup with Chicken. Get the recipe for Korean Hand-Torn Noodle Soup with Chicken here.Get Jamie Oliver's recipe for Lemon-Tzatziki Chicken here.Get the recipe for Yellow Blender Cake here.We're working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.comListen to Milk Street Radio on: Apple Podcasts | SpotifyImage credit: Chris Terry Hosted on Acast. See acast.com/privacy for more information.

A new book explores the science of food, and explains how concepts from chemistry, biology and psychology can help bring more flavor and flexibility into the kitchen. It's called "Flavorama: A Guide to Unlocking The Art and Science of Flavor." Arielle Johnson, flavor scientist and co-founder of Noma's 'fermentation lab' shares her insights from a lifetime of studying what makes things taste good.

This week, we're all about the world of restaurants and flavor. First, we talked with Andrew Friedman about his career, writing about American food culture, chefs, and the restaurant scene. He talks to us about his latest project, spending time behind the swinging doors of a restaurant and how all the kitchen roles—from the butcher to the delivery drivers to the dishwasher make the dish you sit down to enjoy.  His latest book is The Dish: The Lives and Labor Behind One Plate of Food. Then we sit down with Flavor Scientist Arielle Johnson, who talks about the science behind flavor, from flavor perceptions to aroma and the laws of flavor. Arielle's latest book is Flavorama: A Guide to Unlocking the Art and Science of Flavor, and she leaves us with her recipes for Smoke Oil & Smoke Oil Infused Fish.Broadcast dates for this episode:March 8, 2024 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

Tune in as the crew talks everything from Shakshouka to bad truffle oil as Dr. Arielle Johnson joins the show for another No Tangent Tuesday Hosted on Acast. See acast.com/privacy for more information.

"Mythical Chef" Josh Scherer, of the Mythical Kitchen, has taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for eyeballs to eat on-screen with the myriad of videos and content produced by his Mythical Team. Today he joins the show with Dr. Arielle Johnson to answer listener questions on all things flavor, science and experimentation. Hosted on Acast. See acast.com/privacy for more information.

Flavor scientist, author of "Flavorama", and friend of the show Dr. Arielle Johnson returns for a lively episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

As we grapple with the scorching heat of July 2023, the hottest month in human history, we tackle the intense effects of extreme heat on the human body. From increased perspiration and blood circulation to overworked hearts, the dialogue gets heated. We examine the perilous role of dehydration and the hindrance high humidity plays on our cooling processes.  We also look at a fun test to determine if dog's see the glass half empty or half full!  Are dogs optimistic?Jocelyn Pearl, a guiding force in the Decentralized Science Initiative (DSI), brings us into her world of gene editing. Discover how proteins can target DNA regions and message cells, and the potential future of cellular therapies for neurodegenerative diseases. It's a candid conversation, where Jocelyn shares her journey into biomedical research and her role with the DSI. Then we shift gears and welcome Vega Shaw and Madeline Odin to discuss animal communication and gene editing. Bridging software with biology and patient advocacy with research, our conversation extends into animals' understanding of higher-order thinking, sparked by a heartwarming pet story.Dr. Arielle Johnson narrates the story of David Faganbaum, shedding light on diagnosing rare diseases and the importance of access to treatments. She speaks passionately about a nonprofit empowering families to find therapeutic solutions. We also explore the realm of repurposing FDA-approved drugs and the crucial need for funding further research. In a lighter vein, we delve into the democratisation of sailing offered by the Center for Wooden Boats in Seattle. As we wrap up this enlightening episode, we share adventures and experiences and express our gratitude to our sponsor Bark and Beyond Supplycom. Don't forget to use the coupon code Bunsen for a 10% discount.Dr. Pearl's Links:https://twitter.com/JocelynnPearlhttps://twitter.com/LadyScientistP1Here is the link for Bark and Beyond!Bark and Beyond!(use the code BUNSEN to save 10%)Bunsen and Beaker Links:The Ginger Stuffie is on presale so check the link here:www.bunsenbernerbmd.comAlso use the code BEAKER5 to save FIVE bucks off a Beaker stuffie!Join The Paw Pack to Support The Show!https://bunsenbernerbmd.com/pages/paw-pack-plus-communityThe Bunsen and Beaker Website has adorable merch with hundreds of different combinations of designs and apparel- all with Printful- one of the highest quality companies we could find!www.bunsenbernerbmd.comSign up for our Weekly Newsletter!Our Spaces Sponsor: Bark and Beyond Supplyhttps://barkandbeyondsupply.com/Bunsen and Beaker on Twitter:Bunsen and Beaker on TikTok:Bunsen and Beaker on FacebookInstaBunsandBeaksSupport the showFor Science, Empathy, and Cuteness!Being Kind is a Superpower.https://twitter.com/bunsenbernerbmd

“Detroit has a soul… that's the power of it to me. It's very unique and very progressive in so many ways.” – Carmen N'Namdi   Detroit is a Phoenix – its fire is lit through human diversity – its ideas and creativity define its possibility and future.  This final chapter brings together multiple narratives to spread the wisdom of the “D” far beyond the Motor City…    Featuring the voices of: Carmen N'Namdi, Sandra Turner-Handy, Anthony Benavides, Kwaku Osei Bonsu, Pam Esshaki, Abdul ‘Duke' Fakir, Penny Bailer, Shirley Birch, Kirk Mayes, Ayesha Ghazi Edwin, Fatou-Seydi S. Sarr, Rashida Tlaib, Larry Austin, Rev. Larry L. Simmons, Zina Davis, Pamela Good, Bryan C. Barnhill II, John J. George & Charles McGee.  – All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.    The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work.   Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Sound Design: Sarah Myles Podcast Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org   The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat.   © Marcus Lyon 2023  

“Detroit is America. I'll keep fighting for it.” – Rochelle Riley Detroit's unique identity creates opportunities for its residents to reimagine and create a new vision of belonging… built from the ashes of post–industrial decline, its people display a gritty vision of a future sculpted from hard won victories of hustle and resilience. Featuring the voices of: Zina Davis, Carlos Neilbock, Lauren Hood, Eric L. Miller, Ozzie Rivera, jessica Care moore, George N'Namdi & Rochelle Riley. – All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.    The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work.   Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Sound Design: Sarah Myles Podcast Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org   The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat.   © Marcus Lyon 2023  

“Every human being born is powered. It's a matter of enabling and awakening to your power.” – Rev.  Larry L. Simmons  Faith is active belief and is manifest in the hope that a better future is possible through collaborative engagement. Listen to Detroiters who are inspired by the spiritual to guide them in delivering purpose to the streets, neighborhoods and communities of the city.  Featuring the voices of: Rev. Larry L. Simmons, Maria Anita Salinas, Martin Herman, Lisa Johanon, ShaCha Geronimo, Shaffwan Ahmed & Dawn Dandridge.  – All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.    The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work.   Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Sound Design: Sarah Myles Podcast Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org   The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat.   © Marcus Lyon 2023  

“Big up to everybody in Detroit that's making an impact or trying to make an impact, even the ones we don't see.”– Larry Austin    From the sidewalk to the local grocery store everyday people in Detroit create opportunities for us to witness the extraordinary transformation in our societies built by those who just do… accolades, titles & awards don't drive these people… their vision is a society where service is the norm and creating space for others to thrive is the only reward that counts.  Featuring the voices of: Matthew Naimi, Michele Marie Oberholtzer, Efe Bes, Bernita Williams Bradley, Dr. Truman Hudson, Mark Wallace, Noura Ballout & Larry Austin.  All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.    The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work.   Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Sound Design: Sarah Myles Podcast Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org   The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat.   © Marcus Lyon 2023  

“Being silent in Detroit is not an option.” – Rashida Tlaib  What leads us to acts of service? Purpose can be the foundation of the change we wish to see. In Detroit those who choose to serve and elevate others, advocate for community equity, and inspire action for a better tomorrow define the spaces where significant societal change is created.  Featuring the voices of: Rashida Tlaib, Crystal Bernard, Chase L. Cantrell, Misha Stallworth, Shannon Smith & Ayesha Ghazi Edwin.  All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.    The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work.   Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Sound Design: Sarah Myles Podcast Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org   The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat.   © Marcus Lyon 2023  

"Speramus meliora; resurget cineribus"– We hope for better things; it will rise from the ashes – Motto of the City of Detroit  Survival is life in Detroit. In the face of multiple challenges the people of the city continue to stand tall. The city's collective resilience is unwavering.  The narrative of the city is defined by its north star: self–determination.  Featuring the voices of: Bryan C. Barnhill II, Natasha T. Miller, Mary A. ‘Lisa' Franklin, Marsha Battle Philpot / Marsha Music, Deborah Love-Peel, Shamayim ‘Shu' Harris & Terrence West.  All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.  The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work.   Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Sound Design: Sarah Myles Podcast Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org   The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat.   © Marcus Lyon 2023  

“Culture is not complete if you don't have all the components in it. You have to have the dance, the music, the language, the taste, and the feel.” – Fatou–Seydi S. Sarr The human desire to express our ideas through creative practice is one of the bedrocks of the City. Detroit has navigated its many pasts and its most hopeful future through the power of spoken word, jazz, motown and techno, painting, poetry and sculpture – the city is built on a creative freedom that defines its every heartbeat.  Featuring the voices of: jessica Care moore, Chazz Miller, Scott Hocking, Tiffany D. Brown, Fatou-Seydi S. Sarr & Marcus Elliot.  All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.    The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work.   Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Sound Design: Sarah Myles Podcast Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org   The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat.   © Marcus Lyon 2023  

“When there's someone in need, there are those that respond.” – Pamela Good Knowledge and education are the roads to self–discovery and understanding a  world beyond. In Detroit the challenge to celebrate the written word and build a new landscape of universal literacy takes many forms… in this chapter seasoned campaigners and visionary youth leaders explore the spaces where they seek to have real impact across the city. Featuring the voices of: Pamela Good, Khali Sweeney, Pashon Murray, Elijah Craft, Shanel Adams & Olivia Janise Danielle Wheat.  All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.  The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work. Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Sound Design: Sarah Myles Podcast Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat. © Marcus Lyon 2023

“Our strength is stronger when we work together.” – John J.George Detroit is a city where knowledge of the past fuels today's reimagining – an evolution built from strength and a creative, mobilization of community. In this Chapter, Detroiters focus on their love, understanding, and commitment to the city – a passionate collaboration to create a meaningful future for their children, families and neighborhoods.   Featuring the voices of: Jamon Jordan, Hanan Ali Yahya,  John J. George,  Monica Lewis Patrick & James Feagin.  – All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.  The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work. Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Original Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Executive Producer: Sarah Myles Production Support: Dani Linder Rethink Audio Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat.   © Marcus Lyon 2023  

“Community is people watching your rhythm” – Satori Shakoor Detroit: A city of deep history, a people driven by resilience and hustle – experience the city through the diverse voices of its people, understand and immerse yourself in the city's personality through the purpose–driven narratives shared by Detroiters.  Featuring the voices of: Satori Shakoor, Giizhigad/Christy Bieber, Adnan Charara, Suzy Villarreal-Garza & Kirk Mayes.  – All sound recordings were created in the City of Detroit during the production of the limited edition book i.Detroit – a Human Atlas of an American City, available here. ISBN 978-1-9163668-0-0.  The Intersections podcast honors the lives and voices of the 100 Detroiters, listed below, who were nominated by their peers to be included in i.Detroit, whose trust, love and participation created this work. Dedicated to Detroit artist and visionary Charles McGee (1924 – 2021) – Producer: LaToya Cross Narrator: jessica Care moore Original Music: Marcus Elliot, Efe Bes & Brian Eno Funding President: Rip Rapson Funding Partner: Wendy Jackson Executive Producer: Mark Davidoff  Recordings in Detroit: Joe Briggs–Price Executive Producer: Sarah Myles Production Support: Dani Linder Rethink Audio Director: Matt Hill Design Director: Jim Sutherland Human Atlas Producer: Camila Pastorelli  Human Atlas Creator:  Marcus Lyon Support for Intersections and the Human Atlas comes from The Kresge Foundation – working to expand opportunities in America's Cities through grantmaking and social investing. For more information go to kresge.org The 100 i.Detroiters are:  Dannah Wilson, Hanan Ali Yahya, Viranel Clerard, Zina Davis, Rashida Tlaib, Ambra Redrick, Natasha T. Miller, Aurelio G. Dorris-Bey, Khali Sweeney, Dwan Dandridge, ShaCha Geronimo ,Veronika Scott, Kwaku Osei-Bonsu, Pashon Murray, Aaron Foley, Michele Oberholtzer, LaKeisha Florence, Mark Wallace, Scott Hocking, Chris Lambert, Chazz Miller, Misha Stallworth, Noah Stephens, Tiffany Brown, Bernita Williams-Bradley, Marcus Elliot, Larry Austin, Matthew Naimi, Chase L. Cantrell, Shamayim ‘SHU' Harris, Zsa Zsa Hubbard, Shannon Smith, Amy Good, Lauren Hood, Kirk Mayes, John J. George, James Feagin, Pamela Esshaki, Satori Shakoor, Cheryl P. Johnson, Efe Bes, Mikel Bresee, Dr. Truman Hudson Jr., Marsha Battle Philpot / Marsha Music, Monica Lewis-Patrick, Jamon Jordan, Larry ‘Gabe' Gabriel, Gary Wozniak, jessica Care moore, Pamela Good, Maria Anita Salinas, Osvaldo ‘Ozzie' Rivera, Alice Thompson, Carlos Nielbock, Dan Carmody, Anthony Benavides, Suzy Villarreal-Garza, Omar Hernandez, Martin Manna, Virgil ‘Al' Taylor, Denise Smith, Jerry Hebron, Rev. Larry L. Simmons, George N'Namdi, Carmen N'Namdi, Penny Bailer, Nora Chapa Mendoza, Crystal Bernard, Phillis Judkins, Martin Herman, Shirley Burch, Charles McGee, Lisa Johanon, Abdul ‘Duke' Kareem Fakir, Lashinda Stair, Giizhigad / Christy Bieber, Adnan Charara, Rochelle Riley, Ayesha Ghazi Edwin, Elijah Craft, Derrick May, Terrence West, Noura Ballout, Cornelius A. Wilson, Fatou–Seydi S. Sarr, Shanel Adams, Arielle Johnson, Mary A. ‘Lisa' Franklin, Jason Wilson, Shaffwan Ahmed, Eric L. Miller, Deborah Love-Peel, Sandra Turner-Handy, James W. Ribbron, Bryan C. Barnhill II, David Massenberg Sr., Consuela Francesca Barber–Lopez, Char'ly Renee Snow, Mayowa ‘Lisa' Reynolds / Mama Mayowa & Olivia Janise Danielle Wheat.   © Marcus Lyon 2023  

As I asked Arielle what keeps her motivated, her answer resonated deep within me. Her unwavering love for the sport and the tight-knit community surrounding it is a force that propels her forward, and you can feel the passion in every word she speaks.   But there's more to Arielle's story than meets the eye. Bodybuilding, for her, was more than just a physical pursuit; it was a lifeline that saved her before she even stepped foot on the competition stage. The transformation she underwent is nothing short of remarkable, and it will leave you in awe of the power of the human spirit.   During our conversation, Arielle shared a profound truth that has forever changed her outlook on life: the belief that nobody else can make you feel better than you can make yourself feel. Her words will resonate deep within your soul, reminding you of the immense strength and resilience that lies within each of us.   As a professional bodybuilder, Arielle imparts invaluable wisdom on how to stay fully present, in the moment, while competing. Her advice goes beyond the stage, reminding us to savor every moment of our own lives and find joy in the journey, rather than getting caught up in the outcome.   What you'll hear in this episode: [2:55] Arielle's background. [7:00] What keeps you motivated? [12:15] Bodybuilding saved her life before bodybuilding. [18:40] How has this experience changed her outlook on life? [23:55] Nothing anyone can say can make you feel any better. [27:45] Why did you decide to go back to the dreadful USA? [33:20] What do you believe happens after you pass after experiencing this? [39:45] How to stay in the moment when you're competing. [45:05] How did it feel to finally get a pro card? [49:25] Where do you see this going for yourself?   * Connect with Arielle on IG: @arielleann_ifbbpro * Check Arielle's TikTok for great content: @arielleanns   * Head HERE for your FREEBIES, coupon codes, and other links! https://vibe-athletics.mykajabi.com/links

This episode dives into how we understand flavour, the chemical compound of pepper and the desires across time to find food with heat. Restaurant reviewer and food writer Ligaya Mishan explains how she communicates flavour and Dr. Arielle Johnson breaks down how flavour is a part of cultural identities. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here. Find show notes here.And transcript here.

In this special episode, we share a few of our favorite moments about getting experimental in the kitchen. Alex Aïnouz attempts to bake a 1 million-layer puff pastry; J. Kenji López-Alt shares the perfect way to make potatoes; and we chat with flavor chemist Dr. Arielle Johnson about how to eat a tree. Hosted on Acast. See acast.com/privacy for more information.

How good is food in space? Neil deGrasse Tyson and comic co-host Jordan Klepper feast on food science and the challenges we face sending food to space with chef Alton Brown, food chemist Dr. Arielle Johnson and NASA food scientist Dr. Grace Douglas. NOTE: StarTalk+ Patrons can watch or listen to this entire episode commercial-free here: https://www.startalkradio.net/show/food-in-space-with-alton-brown-and-guests/Thanks to our Patrons Jeni Morrow, Hyrule Ok, blufor, Timothy Dalby, John Turnham, SkellyIRL, and Chuck H for supporting us this week.Photo Credit: Pink Sherbet Photography from USA, CC BY 2.0, via Wikimedia Commons

We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste and smell. Plus, Meathead Goldwyn teaches us how to grill perfect steaks; J. Kenji López-Alt investigates food expiration dates; and we make a no-fuss, all-flavor Spanish Almond Cake. (Originally aired June 12, 2020)Get this week's recipe, Spanish Almond Cake: https://www.177milkstreet.com/recipes/spanish-almond-cake-tarta-de-santiagoThis Week's Sponsor:Discover proven quality sleep. Save $1,000 on the NEW Sleep Number® 360 Special Edition smart bed during the Memorial Day Sale. Only at Sleep Number stores or sleepnumber.com/MILK See acast.com/privacy for privacy and opt-out information.

On this week's episode of Olfactory Issues, Dave, Nastassia and The Rest are joined by a supergroup of scientists. We have returning friends of the show Arielle Johnson & Harold McGee, plus newcomer Sandeep Robert Datta.  Dr. Datta has been researching the effects of COVID-19 on our sense of smell and this episode tackles what we know and what we don't, including: how this loss of smell is different from the loss you might get from the common cold;  speculations on the mechanisms involved; how many people experience symptoms; possible treatments; and more. Plus, Harold is shares his pre-COVID experience of having anosmia. Interested in training your sense of smell? Check out Abscent.Cooking Issues is nominated as a Taste Awards "Viewer's Choice" finalist. Help us win by voting today!Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

Podcast: StarTalk Radio (LS 78 · TOP 0.01% what is this?)Episode: Cosmic Queries – FermentationPub date: 2020-11-23Let it sit and watch the science happen: Neil deGrasse Tyson and co-host Chuck Nice answer Cosmic Queries about fermentation with Arielle Johnson, PhD, science officer on Good Eats, food writer, and formerly the in-house R&D scientist at Noma. NOTE: StarTalk+ Patrons can watch or listen to this entire episode commercial-free here: https://www.startalkradio.net/show/cosmic-queries-fermentation/ Thanks to our Patrons Ryan Bariteau, Dan Snider, Shelia Hutson, Sonya Loeffler, Vishu Kamble, Dusty Switala, Daniel E Puig, Dan McGowan, Sullivan S Paulson, and Nigel Adams for supporting us this week. Photo Credit: Storyblocks.See omnystudio.com/listener for privacy information.The podcast and artwork embedded on this page are from Neil deGrasse Tyson, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.

Let it sit and watch the science happen: Neil deGrasse Tyson and co-host Chuck Nice answer Cosmic Queries about fermentation with Arielle Johnson, PhD, science officer on Good Eats, food writer, and formerly the in-house R&D scientist at Noma. NOTE: StarTalk+ Patrons can watch or listen to this entire episode commercial-free. Thanks to our Patrons Ryan Bariteau, Dan Snider, Shelia Hutson, Sonya Loeffler, Vishu Kamble, Dusty Switala, Daniel E Puig, Dan McGowan, Sullivan S Paulson, and Nigel Adams for supporting us this week. Photo Credit: Storyblocks. See omnystudio.com/listener for privacy information.

On today's episode of Ketchup Issues Dave, Nastassia, and The Rest are joined by Arielle Johnson. She talks a bit about her forthcoming book, Flavorama, and answers lots of listener questions about fermentation. Lacto Fermentation! Cold Fermentation! Cacao Fermentation! Plus: hydrocolloids, STEAM vs STEM, dishwasher cooking & how to troubleshoot a barbecue sauce.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste and smell. Plus, Meathead Goldwyn teaches us how to grill perfect steaks; J. Kenji López-Alt investigates food expiration dates; and we make a no-fuss, all-flavor Spanish Almond Cake. Get this week's recipe, Spanish Almond Cake: https://www.177milkstreet.com/recipes/spanish-almond-cake-tarta-de-santiago

Women own 40% of all businesses in the USA, but female entrepreneurs receive less than 1% of venture capital -- yes, ONE PERCENT! Plus, they are much more likely to be declined for a loan than male entrepreneurs.  The HERImpact Pitch Competition, supported by the Ford Fund, provides badly needed funding and business coaching to help female social entrepreneurs with great ideas scale their businesses.  Started in Detroit, the program has already expanded to Miami and Washington, DC.  We talk to pitch competition winners Brittany Rhodes, founder of Black Girl Math-gic, Arielle Johnson, founder of Fierce Staffing and Ford's Yisel Cabrera about how and why HERImpact works. 

Today on Cooking Issues, Dave and Nastassia are joined by Harold McGee, David Karp, Arielle Johnson & Ed Cornell. Together the crew discuss the merits of tropical vs temperate fruits, edible flowers, nitro-muddled cocktails, and how to eat iguanas, frogs, etc. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.   

What happens when chefs and scientists work together? On this episode of Chewing the Fat, flavor chemist Arielle Johnson chats about how her work has blended the kitchen and the laboratory. Understanding flavor, it appears, might not just help us push the boundaries of cooking, but also deepen our commitment for how to affirm food … Continue reading Arielle Johnson: Making Flavor Work For You →

Arielle Johnson, Founder, FIERCE Detroit - March 17, 2019

Arielle Johnson, Founder, FIERCE Detroit - March 17, 2019

Full house this week on Cooking Issues, as Dave and Nastassia are joined by Booker, Matthew from Booker & Dax customer service, and Arielle Johnson from MIT (the one in Cambridge). Tune in to hear them talk Booker's independence, Nastassia's anger harnessing class, the Searzall, the Spinzall, mushrooms, durian, batching Manhattans, cocktail aging with sous vide, the plural of "negroni," why you should cook two Thanksgiving turkeys, and more! Cooking Issues is powered by Simplecast

This week on Cooking Issues, Dave and Nastassia are joined by Arielle Johnson of the MIT Media Lab, and food media impresario Peter Meehan to talk Lucky Peach's impending lethal injection, Dave’s forays into bagpipery, Pink Floyd’s The Wall, foam, sous vide bag juices, garlic knots, Arnold Schwarzenegger and the film Commando, SodaStreams, and more!

On this episode: Entertainment Chop: Nate Parker, Derrick Rose, Lil Wayne, Michael Jackson, Bill Cosby, Dr. Dre...Can YOU separate the art from the artist? Excellence Chop: All eyes are on Arielle Johnson, owner of Amalgam Comics and Coffee in Philidelphia, PA. Elections Chop: Its almost Election Day!! The crew discusses some MAJOR ideas concerning black voters as #LostTribe's @Conciouslee breaks down the legendary "The Ballot or the Bullet" speech by Malcolm X.   Music by: -T. Lee - Dance 4ever SC/IG: TLeeFlyMack and -Mfm - Cloud SC:mdawgig 

On this episode: Entertainment Chop: Nate Parker, Derrick Rose, Lil Wayne, Michael Jackson, Bill Cosby, Dr. Dre...Can YOU separate the art from the artist? Excellence Chop: All eyes are on Arielle Johnson, owner of Amalgam Comics and Coffee in Philidelphia, PA. Elections Chop: Its almost Election Day!! The crew discusses some MAJOR ideas concerning black voters as #LostTribe's @Conciouslee breaks down the legendary "The Ballot or the Bullet" speech by Malcolm X.   Music by: -T. Lee - Dance 4ever SC/IG: TLeeFlyMack and -Mfm - Cloud SC:mdawgig 

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Dr. Arielle Johnson, a flavor scientist at the MIT Media Lab and former head of research at Noma's food think tank, MAD. Tune in to hear them discuss clearing and staining, beets, Arnold Palmers, cooking long grain rice, Viennese pastry, butter, and more!

Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a passionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn’t know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA. #### “[The cannabis tea is like] homeopathy though, it’s going to make everything better!” [38:00] _–Don Lee on Cooking Issues_ “If someone said let’s have a sandwich and they handed me a quesadilla I’d say ‘Go to Hell.'” [53:00] “Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!” [35:00] –Dave Arnold on Cooking Issues

We’re smoking fish and steaming pudding on this week’s episode of Cooking Issues. Dave Arnold and Nastassia Lopez are once again joined in the studio by Arielle Johnson, PhD candidate at UC Davis. Tune into this episode to learn how to safely smoke salmon using cold and hot smoking methods. When should you freeze your salmon in order to kill existing parasites? Find out how to use a dehydrate to dry fruits like apricots and mangos. Should one worry about sulfites in dehydrated fruits? Dave wraps up the show by talking about granola and his past obsession with pudding-making! This program has been brought to you by ChefSteps. “The problem with most cured fish recipes is that they only giving a brine strength, but that’s not really that helpful because curing depends on the fish-to-brine ratio.” [19:30] “The oxidation in dried fruit isn’t just a color issue, but a taste issue.” [35:35] — Dave Arnold on Cooking Issues

Arielle Johnson, bitters enthusiast and flavor chemical collector, joins Dave Arnold and Nastassia Lopez in the studio for this week’s episode of Cooking Issues. Listen in to hear Dave talk about his mashed potato nightmares, and why a swinging bucket centrifuge is the ideal centrifuge for a home kitchen. Want to cook a burger in seconds? Try ohmic heating! Later, hear answers to questions about the food safety considerations of re-using soda bottles for carbonation. Dave, Arielle, and Nastassia give some tips on making vermouth at home, and what can be done to enhance the apertif’s flavor and color. Want to make better rice noodles? Finally, learn some wheat science on this week’s Cooking Issues! This program has been brought to you by Fairway Market. “Another way to cook things is to strap electrodes to the food and use the food itself as a resistor. That’s the principle behind ohmic heating.” [26:35] “Whenever you’re bringing liquid nitrogen into the bar, you need to have a lot of safety training.” [53:15] — Dave Arnold on Cooking Issues