Podcasts about atlanta food

The restaurant chain Slutty Vegan has become an empire because its founder Pinky Cole refused to give up when life continued to tell her "no." Cole is now on a mission to share her struggles, hoping it will inspire people to pivot when they hit a roadblock. Her book, "I Hope You Fail," is an unfiltered how-to-guide that will keep your attention and leave you feeling motivated. Maiysha Kia and Cole talk her writing process, and dig into the dark times that eventually led to success.See omnystudio.com/listener for privacy information.

https://linktr.ee/doweknowthem In today's episode, Jessi & Lily break down the chaos that ensued when TikTok food reviewer Keith Lee brought his family to Atlanta for a food tour - then explore why everyone's so mad at the D'Amelio's after dressing up as retail workers at Walmart to promote their new snack line. We hope you enjoyed this episode! Please let us know on Twitter or Instagram if you have any topic suggestions for next Sunday! (@lily_marston & @jessismiles__) Business Inquiries: doweknowthempodcast@gmail.com 00:00 Intro 09:20 Keith Lee's Atlanta Food Tour 47:12 The D'Amelios Walmart Disaster 1:04:36 Advertising Inquiries: https://redcircle.com/brands

Embark on an exciting journey through Georgia as we unveil the top ten must-visit attractions and events for September 2023. Whether you're a resident seeking adventure or a curious traveler planning your visit, this series will guide you to the most captivating experiences. Georgia's diverse offerings, from stunning scenery to historical landmarks and lively cultural festivals, promise plenty of activities for all. Get ready to discover the 10 Best Things To Do in Georgia in September 2023! Let the adventure begin! Rock City's Summer Music Weekends, Lookout Mountain - Through September 5, 2023 Dragon Con, Atlanta - Aug 31, 2023 – Mon, Sep 4, 2023 Yellow Daisy Festival, Stone Mountain Park - Sept. 7 – Sept. 10, 2023 Savannah Jazz Festival - September 18 - 24, 2023 Arts in the Heart of Augusta - September 15 - 17, 2023 Atlanta Food & Wine Festival - September 20 - 24, 2023 Marietta's Labor Day Art in the Park - September 2 - 4, 2023 Japanfest, Gas South Convention Center - September 16 - 17, 2023 Labor Day Car Show - Georgia Racing Hall of Fame Museum - September 2, 202310. French Market - Buckhead Village - September 9, 2023For the full breakdown of all of these events, including when and where to go, check out our feature article on OnlyInYourState: The 10 Best Things To Do In Georgia In September 2023.

After years of living in New York City and Los Angeles, the pandemic brought comedian Heather McMahon back to her hometown of Atlanta, where she's livingin her childhood home with her husband and ... her mother! If it sounds like a sitcom, well, she's working on that script right now. Atlanta is home to Buford Highway, an off-the-beaten-path culinary wonderland featuring 100 immigrant-owned restaurants, representing more than 20 countries.Atlanta-based Food & Wine senior writer Jennifer Zyman joins the show to share the history and highlights of Buford Highway, like Plaza Fiesta, a huge Mexican marketplace where you can taste the latest Mexican TikTok trends. And Heather and I chat about her huge, elaborate, Italian wedding cake  and the tradition of assembling it in front of guests at the reception. Follow along on Instagram!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

DeMarco talks all things ATL with Angela in today's episode.  Listen to learn about his career in writing, favorite stories, family life, sports, top eats and best travel. Follow DeMarco's life and work here:The Infatuation: https://www.theinfatuation.com/contributor/demarco-williams Facebook: https://www.facebook.com/demarcowill Twitter: https://twitter.com/demarcowill   The Infatuation: https://www.theinfatuation.com/atlanta Nina Reeder: http://www.reederandawriter.com/ Julie Horsford: https://www.theinfatuation.com/contributor/juli-horsford West End Mall (Canopy): https://canopyatlanta.org/west-end/mall-essay/ Kevin Durant (Slam Magazine, 2011): https://www.slamonline.com/college-hs/kevin-durant-brown-bag-blue-chip/ Chase Sapphire:   https://www.investopedia.com/chase-sapphire-preferred-vs-reserve-5119215 Busy Bee: https://www.thebusybeecafe.com/ Paschal's: https://www.paschalsatlanta.com/ Ponce City Market: https://www.poncecitymarket.com/ Krog Street: https://www.thekrogdistrict.com/ Fred's Bread and Meat: https://www.fredsmeatandbread.com/ Chef Pinkie: https://sluttyveganatl.com/ Bar Vegan: https://barveganatl.com/ Holman & Finch: https://www.holeman-finch.com/ Fish Camp: http://www.starprovisions.com/whstilesfish-camp  Rome: https://www.rome.net/ Thailand: https://www.tourismthailand.org/home Thank you for listening!  Please take a moment to rate, review and subscribe to the Media in Minutes podcast here or anywhere you get your podcasts: https://podcasts.apple.com/us/podcast/media-in-minutes/id1555710662  

This episode features Tiffanie Barriere, a bartender, educator, mixologist, and Tastemakers of the South award-winner who spent 7 years as the beverage director of One Flew South in Atlanta aka the “Best Airport Bar in the World.” This Louisiana-Texas native now based in Atlanta is the trustworthy mentor of some of the best bartenders and mixologists in the world with a goal of education, service and fun with every pour. As an independent bartender, she is known for creative and innovative cocktail menus for pop-dinners, hosting mixology classes around the nation, and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d'Escoffier. Being “The Drinking Coach” has taken her around the world and to demonstration stages of food and hospitality events such as the Atlanta Food & Wine Festival, Charleston Food & Wine Festival, BevCon, Tales of the Cocktail, Savannah Food & Wine Festival, Music to Your Mouth and more. As an author-contributor, Tiffanie's cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Jubilee by Toni Tipton Martin, and Road Soda by Kara Newman. Her reputation as a public historian has opened doors for her to speak on panels at such venues as Fire, Flour & Fork, Southern Foodways Symposium, and the Soul Summit, and she has interpreted the cocktails of African American and women firsts in spirits at the James Beard House in New York City. In 2020, Tiffanie was featured on Food Network's The Kitchen and received the Tales of the Cocktails Dame of the Year award. In 2021, she appeared on the cover photo of Imbibe Magazine for the Top 75 for Imbibe, became a judge for the L.A. Spirits Awards and Ascot Awards with Fred Minnick, spoke in Berlin for Bar Convent, and shared birthday cocktails with Hoda and Jenna on Today Show. We met at dinner in Rome while visiting Italy with Hello Grappa to learn about this unique category of the wine and spirits industry, and we talk about our key takeaways from the trip and how we see our industries evolving in the future. You can follow her @thedrinkingcoach and visit www.thedrinkingcoach.com to learn more about her work. Recorded November 16, 2022 Photo credit: Gregory Miller This episode is sponsored by Diane Carpenter and Ross Knoll Vineyard: https://www.dianecarpenter.org/wines --- Support this podcast: https://anchor.fm/acorkintheroad/support

Atlanta is the place to be! In this special episode of the podcast we bring on the former Editor-in-Chief of The Atlantan Lauren Finney Harden and celebrated Atlanta chef Zeb Stevenson to talk about why the "City in the Forest" is so awesome. PODCAST GUESTS Natalie Brown – People Operations Lead, Hermeus Lauren Finney Harden – Content Creator, former Editor-in-Chief, The Atlantan Zeb Stevenson – Chef/Partner, Redbird Imani Beckles – Growth Manager, Hermeus

Soul-Food allows the Black community to retrace and reclaim the true roots originated from our ancestors. Let's explore Atlanta's historic food culture through food. Interview Sources Include: Akila McConnell, Wadada Healthy Market founder and Cristy Lenz --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/ajaspeakspodcast/message Support this podcast: https://anchor.fm/ajaspeakspodcast/support

STONECREST WEEKLY'S CITY COUNCIL ELECTION SERIES.Tune in to hear each candidate answer 10 questions in relationship their view on the City of Stonecrest. Each candidate will answer the same 10 questions, giving you a clear perspective of each candidate without any outside influence.Today's episode features Candidate Kwabena “Cubby” Nkromo of District 1.BIO:Kwabena “Cubby” Nkromo has been a dedicated community activist and builder since his teenage years in Boston. He studied Plant & Soil Sciences at Tuskegee University and Agricultural Economics at Clemson University, but is a self taught Food Systems Planner. Some of Cubby's career roles have included serving as the Community Builder for Family Economic Success with the Annie E. Casey Foundation's Atlanta Civic Site, Organizer with the Housing Justice League (formerly Occupy Our Homes Atlanta), AmeriCorps tutor for geometry at Carver High School in Atlanta, representative of The Food Commons in Atlanta, and Chef Instructor at Pine Street Inn. He is the Founder of Atlanta Food & Farm PBC (AF2GA).“Farmer Citizen” & PoliticsCubby was born in Boston MA within his beloved home neighborhood of Roxbury, but has spent much of his adult life in the cities of Atlanta GA and Houston TX. He expressed his early civic orientation by running for and being elected as Chair of Neighborhood Planning Unit T (NPU-T) in Southwest Atlanta (2008). He went on to run for GA State Representative (District 57) in 2012. Cubby's current public service goal is to be elected to the District 1 seat of the Stonecrest GA City Council.             CONTACT:https://www.cubby4stonecrest.org/ info@cubby4stonecrest.orgSubscribe to the Stonecrest Weekly Newsletter so you don't miss a thing! You will also get access to listen to all 9 candidates without having to wait. https://instagram.us10.list-manage.com/subscribe?u=32dcbcb351d2cf1f1e904fd20&id=ec295d5610Support the show

Chris Washington opened the catering company, Michael Cordell Eats during the height of the pandemic. Both as a way to keep money coming in to support his family but also as a way to pursue his passion for food more seriously. Talking with Malcolm and Carol they bond over their love for an anytime breakfast, cheesecakes, and learning the food industry on the ground floor. Also, friend of the show, Chef Enrika Williams shares her experience at the Atlanta Food & Wine Festival, and Carol shares feedback from listeners about the different ways to enjoy Deep South Dining. See acast.com/privacy for privacy and opt-out information.

"Fuck it. Let's do it!" That is the mentality that has taken Chef Yvette and Jessica to create Gorditas ATL in the midst of the pandemic. More than a Mexican pop-up restaurant, they have created an inclusive family where everyone is welcomed, loved, and well-fed with some of Atlanta's best street Mexican food. The fun and humble couple shares the journey that started a year ago. Warning: Goosebumps and tears are a common side effect of hearing them tell their empowering and plucky story. 

Season 2 is here! Alongside me for Episode 16 of the new season is my guy Kristen - the @AtlantaFoodGuy. Outside of my "Main Dish" segment, we break down our enjoyment of all things Lemon Pepper, primarily the bird. Pour up something cold, grab a seat and a plate, and enjoy this weeks episode of #ExpandTheTaste! available on all streaming's. Listen in to the Expand The Taste! Playlist on Spotify here - https://open.spotify.com/playlist/1ThTJotUNRUnzC2RDFr62b?si=b38ce87d0aea42d6 @CHAD_LAW (TWITTER) @CHADLAW (INSTAGRAM) CHAD LAW 100 (FACEBOOK) $CL100 (CASHAPP) ENGINEERED & PRODUCED BY CHAD LAW Thank you to @ThemeMusicJosh for the production used in this weeks episode! https://linktr.ee/CHADLAW100 --- Send in a voice message: https://anchor.fm/chadlaw100/message Support this podcast: https://anchor.fm/chadlaw100/support

The Doc invites the talented musician, flautist, educator and songwriter John William on the show! The two talk about best food in Atlanta, starting out playing the flute, going to Morehouse, becoming a teacher, releasing his first album, working with Goodie Mob, working with Tom Davii and much much more. Make sure to listen! Monologue (The Straight Mother effin' facts of Jax): 0:00:27 Birthday Suit 1: 14:38 Ripped from the Headlines: 17:55 John William - Cascade Cruisin' (Featuring Dwayne Dugger II): 34:51 Shoutouts: 39:32 Leftover Headlines: 41:00 Birthday Suit 2: 50:03 John William Interiview: 54:47 *Atlanta Food: 55:55 *Starting on Flute: 1:00:35 *Morehouse: 1:07:15 *Goin' to UGA: 1:19:54 *First Album: 1:23:00 *Goodie Mob: 1:28:20 *New work: 1:37:04 John William - Night Drive (Featuring Big Gipp and James Worthy): 1:46:36 The Doc G Top 3 (Naps): 1:52:31 Birthday Suit 3: 2:00:22

This episode is all about domestic traveling with an emphasis on the food tasted.  I am joined by my partner, Rayna, as we discuss our short trips around the south of the US and also where we would like to go in the future as it pertains to ideal food destinations. Subscribe to the pod!Tell us what you think, Leave a Review!@theververoompodcast on Instagram@TheVerveRoom on Twitter

In today's episode, I switch it up from what I usually talk about and discuss my recent trip to Atlanta. With all that's going on in the world right now, I thought a little story time was warranted. I talk about the places I went, the things I wish I could've done, and ultimately, how I feel about Atlanta as a city. If you've been to or are from Atlanta, I'd love to hear what you love about the area. Also, I will include the list of the best places to visit if you're thinking about booking a trip. Let me know if you like this "story time" format, and I just might do it again. Stay safe out there y'all! Places to visit: SkyView Atlanta (Downtown) Georgia Aquarium (Downtown) College Football Hall of Fame (Downtown) Centennial Park (Downtown) Polaris Restaurant (Downtown) Museum of Design Atlanta (Midtown) High Museum of Art (Midtown) Ponce City Market + Nine Mile Station (East Atlanta) West Side Provisions District (West Midtown) Upbeet (West Midtown) Shops at Buckhead (Buckhead) Restoration Hardware Rooftop (Buckhead) SoulCycle (Ponce City Market & Buckhead) Barry's Bootcamp (Buckhead) World of Coca-Cola (Downtown) Beltline (East Atlanta) Little Five Points (East Atlanta) Instagram: @kelseylynnjones Podcast Instagram: @whatsstoppingyoupodcast

Tomorrow is the last service of The Refinery, a Tampa, Fla. restaurant that has been pushing the boundaries since 2010. At the helm of it for its entirety has been Greg Baker, a chef also pushing the boundaries, who’s been nominated for five James Beard awards, whose retirement from his kitchen was announced in Food & Wine, but who’s also written extensively about the pitfalls of the industry, from its taxing affect on mental health to his piece called “A Pissed-Off Tampa Chef Explains The “Farm To Fable” Controversy.” It pissed a lot of people off, especially ones who use the names of farmers but don’t build relationships with them. Still, what I see in Greg is a passion for the language of food, so much so that there is often frustration when so many of us don’t get it, or worse, simply don’t care. This is a chef who trying to tell you something through cooking, and as he retires The Refinery this weekend, he’s readying for his next course.  

Chef Todd Richards is a busy man. He’s the culinary director of Jackmont Hospitality (overseeing One Flew South and Chicken+Beer at Hartsfield-Jackson Atlanta International Airport), he’s the owner of Richards’ Southern Fried, and an author that’s been on tour with one of the hottest cookbooks in the country, SOUL. But I’m not interviewing him just because of that. It’s more personal. I love his cooking, his decision to consciously think about food and what it means, and his cookbook has a special place on my home cookbook shelf, which is more important to me than the fact that it also won Amazon’s 2018 Cookbook of the Year. This two-time James Beard Best Chef: Southeast semifinalist is one of the chefs pushing culinary boundaries, while at the same time honoring his own heritage and cooking delicious food that brings us together.

Well, folks… it's that time of year again. We're inching closer to summer temperatures and yet another Atlanta Food & Wine Festival. This festival is packed with opportunities to learn from chefs throughout the region and country, experience incredible dinners, and see/meet friends old and new. This year's theme is Off the Eaten Path — the under-told and lesser-known stories of the south — and especially the culinary south.So, I caught up with a few folks you may know right here in Atlanta and all a part of this year's advisory council — Meherwan Irani of Chai Pani Restaurant Group, Melissa Davis of Revelator and Hazael Janes, Jen Yee of Resurgens Hospitality Group, and finally the founder of AFWF — Elizabeth Feichter. I wanted to get their thoughts on this year's festival, what they are looking forward to, and what to look for.

The Atlanta Food and Wine Festival is right around the corner and Bentonville is ready to take on all things culinary! In this episode, you will hear from the Bentonville team their contribution to this event. Our Guests Include Rob Nelson, owner and executive chef of Butcher and Pint and Tusk and TrotterMatt Cooper, executive chef of The Preacher's SonJay Means, head brewer at Bike Rack Brewing Company Anna Russell owner of the Buttered Biscuit 

AF&WF shines an international spotlight on the rich food and beverage traditions of the South from Texas to DC. Award-winning chefs, sommeliers, beverage innovators and food and wine lovers gather together to sip, sample and savor the South. TICKETS: https://atlfoodandwinefestival.com About the show: ► Website: http://www.ashsaidit.com ► For $50 off Green Chef visit https://www.greenchef.us/ashsaidit Music Courtesy of Bensound.com ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

AF&WF shines an international spotlight on the rich food and beverage traditions of the South from Texas to DC. Award-winning chefs, sommeliers, beverage innovators and food and wine lovers gather together to sip, sample and savor the South. TICKETS: https://atlfoodandwinefestival.com About the show: ► Website: http://www.ashsaidit.com ► For $50 off Green Chef visit https://www.greenchef.us/ashsaidit Music Courtesy of Bensound.com ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Breakfast: THE MOST IMPORTANT BOOK ABOUT THE BEST MEAL OF THE DAYBy The Editors of Extra Crispy Speaker 1: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors. Kat Kinsman: Hi. I'm Kat Kinsman. I'm the Senior Food and Drinks Editor at Extra Crispy, and we've got a new book, Breakfast: The Most Important Book About the Best Meal of the Day.Suzy Chase: This book was written by you and the other editors of Extra Crispy. Tell us about Extra Crispy.Kat Kinsman: Oh, wow. It's such an exciting ... This book, I'm so excited about it. It's actually a collection of material that we've run on Extra Crispy and some new things that we've written. Extra Crispy is your one-stop shopping for everything about breakfast: culture, news, essays, recipes. If it's breakfast, we're going to cover it. I know it sounds silly, so you have a site that's just about breakfast, but since we launched in June of 2016, we realized that, when you go narrow, you can go really, really deep, so we use breakfast as a Trojan horse to talk about a million different things.Suzy Chase: In 1875, speaking of deep, cookbook author Marion Harland praises eggs as elegant and frugal, so here's the age-old question: Why do we eat eggs for breakfast? I've never understood that.Kat Kinsman: Oh, my goodness. We actually have an essay. I don't know if it's in the book, but we have run an essay, I believe recently, about why that is. I mean think about it. They're so incredibly adaptable. They can store for a fairly long time. They are a fantastic and inexpensive source of nutrition, of protein. They keep you going for a while. Again, I think it got back to the adaptability of it, that there's so many different ways that you can eat them. They're really personal is what I've realized. It's something that, without a whole lot of effort, you can make for yourself in the morning, and you can make it exactly to your liking, or it's not too hard to guide somebody else to make them exactly the way you want them too. It's an easy way to give somebody pleasure, and sustenance, and a little bit of affirmation in the day, "I see you. I know how to make you happy. Here's eggs just the way you want them."Suzy Chase: I didn't know that, in the early 1900s, breakfast cereal was invented in response to indigestion blamed on meat and egg consumption. That sounds like B.S. to me, right? It sounds like a marketing thing.Kat Kinsman: Oh, absolutely was. The people at Battle Creek, the scientists there who came up with Raisin Bran, and flakes, and all that kind of stuff were doing it ... They were wellness freaks in a really early incarnation, and they were doing it to quash libido and-Suzy Chase: What? Really?Kat Kinsman: They were doing all sorts of ... Oh, it's just so nuts. It's in the early days of Kellogg's. They got some zealots in there to start to develop these foods that were supposed to be optimized for health but also sort of add moral fiber to your day. If you look at all the stuff that they were doing in Battle Creek and then at these sort of wellness resorts that they had, they were doing these things to control people's emotional impulses and set them on the path of the good and righteous. It was almost culty how all this stuff came about. I'm actually working on a piece right now about the moral intertwinings of the early days of flake cereal. It's really astounding stuff if you dig back just a little bit over a century. Suzy Chase: I feel like fried eggs are a bit out of fashion at the moment, but I love a good fried egg, especially a diner fried egg. Talk about some ways to upgrade the good old fried egg. Kat Kinsman: Oh, one very, very easy thing to do is use a ton of olive oil, get it just ripping hot, put the egg in there, and spoon the olive oil a little bit over the edges until they get good and lacy. It's a very ... Oh, I wish I could say the term. It's a Spanish term. Chef Katie Button really drove this home to me, and it's her favorite was to do it, but the way it translates is like lacy eggs. The center of it remains good and runny and beautiful, but if you can get the pan to the right temperature and use olive oil instead of butter, because butter can burn and it gets that sort of acrid taste to it, but olive oil can take a little bit more heat, and you get those brown, crispy, lacy edges and still have that runny yolk, and it's the simplest thing in the world to do. Another really, really easy thing to do is just put a little bit of Aleppo pepper over top of it, just a little bit, and have that olive oil with it, and that is a little bit of heat, a little pop of ... just a little pop of joy and sensory pleasure to start the day with. The texture of the lacy edges of the egg with a little bit of crunch of good salt, the Aleppo pepper, if you have that with some bread, that just hits every single sensory button, and it's a great way to start the day.Suzy Chase: There's an infamous op-ed in The New York Times that says, and I will quote, "Brunch is for jerks." What are your thoughts on brunch, especially brunch in New York City? Kat Kinsman: Here is my thing. I've always ascribed to the notion that, if it tastes good, it is good. I'm laissez-faire about these sorts of things. I realize the older I get the less prescriptive I am about things that bring people pleasure. I mean we are living in times of turmoil right now where I really believe, if you can bring any sort of simple pleasure into your life and it's not harmful to anyone else, why not? The great thing about brunch is the community aspect of it. I mean sure, you can go have brunch by yourself. That's absolutely fine. You can have it with one other person but, ideally, it's a vehicle for community. We ran this piece a few months ago by Nik Sharma who ... Oh, my gosh. I love this man. He has a book coming out. It's seriously one of the loveliest cookbooks I have ever seem. Everybody needs to buy Nik Sharma's book. He wrote a piece about why gay brunch is so important and especially in his early days ... so after coming out, and moving, and coming together in this safe space with friends where they could go through what happened that week and talk through their loves, and their heartbreaks, and everything in a safe, communal space before marriage was legalized. It was such a powerful, beautiful space. You talk now about the transition of now that marriage is legal and people are able to host brunch at home with their spouses and invite people over to their houses, but talking about the early importance of these sort of queer spaces to get together over brunch. I mean if mimosas and sort of crappy Eggs Benedict can be a vehicle for that sort of thing, I am all for it.Suzy Chase: There's a whole section devoted to the Dutch Baby. What is that?Kat Kinsman: Well, because it makes you look like a freaking genius. I hadn't really made them, and Dawn Perry, who has a few ... She's a goddess on Earth, and she's at Real Simple. Before she had really started up in this position at Real Simple, she was writing a bunch for us, and she ... I trust everything this woman does. Everyone needs to watch her show. She really drove home the fact that they're incredibly versatile. I think this thing was called A Dutch baby is the Little Black Dress at Your Party or something like that but, really, it's this thing where you just bring together a few ingredients. You put them in a cast iron pan. It puffs up. It's such an ooh-la-la kind of moment. You can make it sweet. You can make it savory. You can adapt it to whatever your particular taste is. You can make them all a la minute at a party and have that great razzle-dazzle moment where it's brunch and, "Oh, no big deal. I just made this great big, explosive popover thing," and everyone you brought there sees your moment of ooh and ah and gets to watch it move and deflate, and it can be dressed however you want. It's a glorious bit of theater that is really easy to pull off.Suzy Chase: I went down the rabbit hole researching this recipe and, in 1966, Craig Claiborne was at Dave Eyre's home in Hawaii. Eyres was the editor of Honolulu Magazine at the time. David made a Dutch baby for Craig, and Claiborne came back, wrote about it in The New York Times, and it's such a beautiful thing. I know for a fact that Martha Stewart loves the lemon butter Dutch baby recipe that you have on page 47.Kat Kinsman: Oh, my gosh, what a classic that is. Those particular flavors are ... they just work so beautifully, and it makes it feel like you're eating pie for breakfast, which I wholeheartedly endorse, by the way. Pie for breakfast is a beautiful, beautiful thing. Dutch babies, I feel like they're ... they have such a funny history. There is a town I'm totally blanking on on the West Coast, I feel like it's in California. It was like a Gold Rush thing. I should know about this because I wrote about it for the site recently, but can we talk for a second about Craig Claiborne and what an amazing taste maker he was?Suzy Chase: Yes.Kat Kinsman: Oh, my gosh. I think I'm probably one of the few sort of people who, right now, have read the memoir, the warts and all, of his memoir. People have forgotten about Craig, and it breaks my heart. He was such as taste maker. I remember him ... I don't remember when he did it, but the importance of him writing about the shrimp and grits at Crook's Corner with Bill Neal, this dish that ... it has some sort of murky origins and stuff, but he saw the beauty in this, wrote about it in the Times and, all of a sudden, people started really paying attention to this corner of North Carolina. I've made his mother's spaghetti dish on more than one occasion. I've made his shrimp and grits. What a legacy. He really did the legwork to go around the country, see the things that people were doing regionally, and then ... Nobody should need justification or the imprimatur of a giant publication but, at the time, he used it as such an incredible platform to really sing the praises of these regional dishes and make them national favorites. Sorry, I love Craig Claiborne.Suzy Chase: Well, he's one of those guys people say, "If you could have a dinner party and invite anyone living or dead, who would you invite?" He's one of those guys you want at your dinner table.Kat Kinsman: Oh, my God, him and Clementine Paddleford. There would be no doubt that you-Suzy Chase: Who's that?Kat Kinsman: Oh, God, she was spectacular. Suzy Chase: That's a great name.Kat Kinsman: Isn't it? She was incredible. There was a bio of her that came out a few years back, and she was an incredible woman who ... She was at one of the rival papers in New York. She flew her own plane, so she was a pilot and would fly her little plane around the country to sort of go in and see how people really were cooking in all of these regions like, really, the kind of cooking that would be in church cookbooks that was not highfalutin restaurant food because there really wasn't a whole lot of highfalutin restaurant food, but really talking about home cooking in regions all over the country. She would get in her little plane and fly there and come back and write in her paper. She was an established newspaper editor, and then Craig Claiborne came in, few years younger than her, and he was young, he was cute, and he sort of ate her lunch, so people really don't know as much about her legacy, but oh, gosh, I wish I could remember the name. I'm so blanking this morning on the names of all the books, but look up the book about her. It's really, really just a fantastic thing.Suzy Chase: Food that's weird to people you've never heard of isn't weird to those who grow up eating it, so I guess Livermush would fall into that category. I didn't grow up eating it.Kat Kinsman: Oh, my God.Suzy Chase: I have no idea what it is. Kat Kinsman: I think it could use some rebranding just from the name because, if people actually had it, it would ... oh, it would blow their minds. That piece by Sheri Castle that is in the book ... First of all, Sheri is a tremendous advocate for North Carolina food. She's an extraordinary writer, and she really sings the praises of mountain food and North Carolina food and really sings to the dignity of these foods that ... A lot of these foods come from deprivation, so Livermush is liver and mixed in with grains, and it's essentially made into a loaf and fried, and you slice it, and it gets golden brown on the outside. It's a little bit sort of mushy, spongy on the inside. It's basically like a meatloaf, and it is the most glorious thing. There are a few towns throughout North Carolina that throw festivals in honor of it. There's brand called Neese's that is one of the premier brands of it, and they have Livermush. They also have liver pudding, which is very like it with a slightly different spice blend to it, and they're just really preserving this heritage. There are a few different brands that make it. My husband's from North Carolina, so every time I go down there I try to seek out all the different regional brands and variations of it. Like what you said, the food that people didn't grow up eating might seem weird to them, but that's part of our core mission at Extra Crispy, is to really give the dignity to these foods that they deserve, because it really bothers me when people yuck other people's yum, just because they're unfamiliar with it. Food is so inextricably tied to identity, that to slam somebody else's food just because it seems weird or unfamiliar is unfortunately, since time immemorial, been a way to other people. It's done to first generation or immigrant kids, who bring their lunch to school and it smells different than what the other kids are eating. It's something that is often used as a tool to alienate people who might not be from the dominant culture, when in fact it should be a tool to bring people together. Here is this little part of my culture, my heritage. Here's a way to understand a little bit more about me. It's an act of generosity to share your food and it's something that we really, really try to emphasize on Extra Crispy, that we approach all foods with an open mind and an open heart. And ideally let somebody from that culture tell the story of it and why it's so important, and hopefully open up some new doors to it.Suzy Chase: Eleven fancy butters were sourced, to find the best one which is Bordier. Is it Bordi-a or bordi-er?Kat Kinsman: That is a really good question. Suzy Chase: Let's just go with Bordi-a. Kat Kinsman: Yes. I believe that is how someone who actually knew how to pronounce it -Suzy Chase: Yes. (laughs)Kat Kinsman: ... did pronounce it, but we've been all over the place on that. I got to take part in this tasting. Suzy Chase: I saw on a Mind of a Chef episode, where Chef Ludo goes to the factory. Have you seen that? Where they slap the butter with the paddles and they stamp it, and they put salt on it. Kat Kinsman: I've seen it. Suzy Chase: It's glorious. Kat Kinsman: We brought in my friend John Winterman who is the managing partner at Batard, but he is also a butter freak. I believe we gave him the name Maitre D'Beurre to guide us through this. The whole Extra Crispy team, we are butter aficionados, freaks, obsessives, whatever you want to call it. We sourced all these butters. It was mostly my fantastic colleagues, Margaret Eby and Rebecca Firkser. I think at some point, Margaret is just going to go off on a butter sabbatical. This is her dream to go somewhere and really learn how to make butter. She and Rebecca went out and sourced all of these different high-end butters. They had already done this with grocery store butters. And in that one, Kerrygold came out top as it should. It's a fantastic butter. But I think we grabbed the corporate card to expense butter. They tried it on bread. I have a gut condition and I can't really eat bread. I'm trying to remember what I had it on. It was radishes. I had mine on radish slices. Suzy Chase: Oh, that's so smart. Kat Kinsman: Yeah, it was a really great way to get to do it. Also I didn't fill up on bread. I was mad not be able to have it with the bread, but we work with what we are given. We just tasted them through. Came up with the top few and then put them all head to head. The Bordier was incredible. I have to say, there was a slight followup later because Bordier does variations. With those, we were just doing salted butters, I believe. Otherwise, you can really extra fall down the rabbit hole. Bordier does one with this flint pepper in it. They do a few different variations -Suzy Chase: Oh, no. Kat Kinsman: Well Margaret found the raspberry one -Suzy Chase: No.Kat Kinsman: They only make a little bit. It is one of the best things I've ever had in my life. So it is butter. It is raspberries. It's raspberry juice. We all tried it and we all just stared at each other. Suzy Chase: (laughs)Kat Kinsman: We could not speak. So Ryan Grim who is the editor of the site who is just a delightful human being. If you've ever seen the Instant Pot videos that I do, he is Mr. Grim -Suzy Chase: Yes. Kat Kinsman: -- in the videos. He's our boss. But he was just, you know, the 1,000 yard stare, like just eating this. It was the purest raspberries, the most beautiful butter. If you buy it where we bought it, we bought a quarter pound of it, it would be $72 a pound. But we sort of rationalized this because we got a quarter pound and said if you go into a party, you could bring a bottle of wine. That's great. It gets push on the shelf with the other wines. If you roll in with this butter and a baguette, you are the star of the party.Suzy Chase: Oh, my gosh. Where do you get this butter, do you know? Can you get it in New York City? Kat Kinsman: We got it ... Yes, you can. We got it at Le District, which conveniently is right below our office in Brookfield Place.Suzy Chase: Look at that! (laughs) Okay, I'm going down there today. Kat Kinsman: Yes. Actually if you want me to do it when I get into the office, I will look and see if they have it so you don't waste a trip. Suzy Chase: Okay. (laughs) Thank you. How did you get the inspiration to turn a king cake into french toast? Kat Kinsman: So Margaret Eby, who is our senior culture editor. She and I both are New Orleans obsessives. So she grew up in Mississippi and would go to New Orleans all the time. I've been going since ... Oh golly. So I used to work for CNN and I had the pleasure of my intro into New Orleans was we would have these secret suppers. I got to throw one at James Carville and Mary Matalin's house. They are such tremendous ambassadors for the city. They are food obsessives and they let us throw this party at our house. Sorry, at their house. I wish it was my house. So I had sort of a crash course in getting to go to New Orleans. My husband was supposed to meet me and our dog got sick and he couldn't come. So I was okay, well that means we'll have to go back and you'll have to come with me. He fell in love with it too, so we go three, four times a year because we love it so much. Margaret goes as often as she can. She actually rides in a Mardi Gras crew. So a great act of love from both of us is to bring back king cake when we go. We were just thinking king cake is ... There's a lot of really bad king cake out there. The intention is great, but if we're being honest, a lot of it kind of sucks and it gets stale really, really quickly. So we were thinking, it would also feel like a sin to throw away king cake. So we decided to do it two different ways. We made french toast out of king cake. Then king cake out of french toast. To me, it's exemplified what we do at Extra Crispy where we really do try to tell stories about particular tradition and cultures. Also we have a chance to get really weird. We sort of joke, the extra in Extra Crispy is that we have permission to take things to strange degrees and just have a whole lot of fun and find joy in this. I mean breakfast is a meal that it can be formal. It can just be for sustenance, but think about those weekend breakfasts when you just get to play and goof and eventually feed people. It's a really, really fun thing. We take people seriously and we take people's culture seriously and their identities and stuff. We don't always necessarily take ourselves too seriously.Suzy Chase: Speaking of extra, Chapter 6 Franken-foods and mashups. Kat Kinsman: (laughs)Suzy Chase: Velveeta chex mix nacho dirt bag casserole. Say that fast five times. That's hard to say. Kat Kinsman: (laughs) Suzy Chase: Is always a good thing, right? Kat Kinsman: So Margaret and I ... I want to explain dirt bag a little bit if that's okay. (laughs)Suzy Chase: Sure. Kat Kinsman: So this all came about because I had never ... I had my notion of sort of the term dirt bag. Margaret and I were texting while she was at a lake house with a bunch of her friends. She was leading what she called her best dirt bag life. I was like unpack that for please. She said, you know, it is the self when you are around people who you deeply trust and love that you don't have to put in any sort of guard or errs. You can be wearing whatever you want. You're comfortable. Ideally you're in a lake house or just somewhere where nobody's faultin. Everybody is just their most chill out, lazy, maybe a teeny bit tipsy, kind of self. And you're really happy and free. She texted me saying here's what we have in the house. We have oh golly, like some leftover bottoms of the bags of various chips. We have some eggs. We have some beer. We have some bread. She asked me okay, what can I make from this? I was like girl, you've got a casserole there. You have everything you need to make ... I am a big fan of a casserole. You can put absolutely anything together so long as you have some sort of bread-like substance, a liquid, ideally an egg, though you don't necessarily have to have an egg to bind it. You put it in a dish. You stick it in the oven, then put it under the broiler to get the top crunchy. Out of this came ... And I was like especially if you can pour beer into there as the liquid, you win. And Velveeta is its own magical substance. If you don't try to think of it as cheese, you're better off. You can use real cheese if you want to, but Velveeta, I think really gets the zeitgeist there. You can make it with absolutely anything so long as you follow the formula. It's cheesy and delicious and it's even better the next day. Suzy Chase: In addition to being the senior food and drinks editor at Extra Crispy, you also write and talk about tough, real life stuff; anxiety and depression. You wrote a book called, "Hi Anxiety, Life with a Bad Case of Nerves." You started the conversation in the restaurant community about depression, anxiety addiction and eating disorders on chefs with issues. Talk a little bit about that. Kat Kinsman: Yes, so I have been pretty open for a long time about my own struggles with anxiety and depression. Then recently a diagnosis of ADHD, which was contributing to the anxiety as I found out. It's something that I have dealt with as long as I can remember. My friends knew about a certain amount of it and definitely my family did. I've never been ashamed about talking about it, but it wasn't necessarily something I led with. When I was at CNN, I was the food editor there and I also wrote for CNN Living. And I wrote an essay about my experience with depression throughout my life and then later I wrote about anxiety. It opened up a conversation there at work and then we were able to ... Both of them went viral and they were really kind and generous and thoughtful enough to let me really explore that further there with some conversations and community stuff that we did. What happened was that I also was the food editor, so I would be interviewing a chef there or at my next job when we would be doing some video or whatever it happened to be and I'd be recording it. There would be a moment where we would stop and turn off the recorder to change batteries or change tapes. A couple of times it happened that the chef would be like hey, actually can I talk to you about something? Then they would tell me about their own particular struggles with depression or anxiety or addiction or whatever it happened to be. Or someone who they worked with in their kitchen. That happened once and I felt like okay, this is somebody who just needed to get it off their chest. I'm so grateful that they were willing to trust me with it. Then it happened again. Then it started to happen more than half the time. I started to think there's really something going on here. So after a few months of this, I threw up a website on January 1st, 2016 and I put up a poll asking people are you dealing with any of these issues? If so, do you feel open talking about it? Do you get treatment? All this stuff. I figured I'd maybe get a few dozen responses. I've gotten well over 2,000 responses at this point. I started getting letters and calls, emails, Facebook messages, Twitter messages from people saying, "Oh, my god. I thought I was the only one." I realized it was really a huge crisis. The month after I started this site, three different chef owners took their own lives that I knew about. It's constant. I cannot stress this enough. Chefs and hospitality workers and bartenders die all the time and people don't talk about it. Whether it is by suicide or whether it is by as they call it, "slow suicide" of rough choices or addiction or whatever it happens to be. That was three in one month. One that was very, very high profile and two that were less so, but people happened to tell me. I did the math on this and realized just the toll this takes on the industry. So I started this website. I got the opportunity to speak about it at a few conferences. I realized this was way, way, way bigger than me. I couldn't field all of this stuff by myself. It takes a toll. I'm happy to do it and it adds so much to me, but it's a lot. So I started a Facebook group last summer while I was recovering from surgery where people could just come any hour of the day or night, and have open conversations about what they were dealing with. And three months ago, there were 828 people in it. Now, as of last night, there were 2300 people in it-Suzy Chase: Oh my God.Kat Kinsman: The thing that happened was Anthony Bourdain killed himself, and yeah, which so many people are still reeling from ... The thing that's been going on also over the course of this last year, two and a half years that I've been doing this is, I've gotten a community of people who are starting this conversation in their own community. There are groups all over the country operating independently where they're gathering together people in the industry in their particular towns to talk about it, to offer the solidarity. Denver is incredible for that. There was a thing...Recently changed the name from Mile-High Hospitality Hazards...Not sure what the new name of it is, but they're doing great work to get people together. There's Ben's Friends throughout the south. That is specifically for people in recovery in the hospitality industry, and people are really getting together and taking care of one another in a way that they haven't before. And for the first time in awhile, I have hope that people don't feel like they're alone, they don't feel like it's taboo, they don't feel like they are weak for dealing with these things. I'm gutted, still, as so many of us are by the loss of Tony and if there's anything halfway okay that came out of this, it is that people are talking and hopefully more lives aren't going to be lost, even though I know that they have been since him. But hopefully the trend will change.Suzy Chase: I just got back from our beach house. All I brought were Anthony Bourdain books-Kat Kinsman: Yes.Suzy Chase: And I was just trying to find an answer. Is there an answer in this sentence? What happened? Because everything he ever said was, "That was my old life." He got beyond it and had a child and lived for her, it seemed like. And it's just like, "Wow." If he can fall to pieces, we all can.Kat Kinsman: Yeah. No one's immune to this. And this is why it's really important to me to never say "cure" about mental health issues. We'll never know exactly why, with him, and we have all wracked our brains and our hearts in thinking, "Is there something I could've said, done?" Any of these things that you didn't know, looking back at the last DM that he sent me, and is there something I should've said? But no, that's the thing, is like, it can come and get you at unsuspecting times. I don't say cure. I only ever say manage, and I'm pretty open about the fact that even for me, I've been dealing with this for a long time. I'm incredibly lucky. I am a straight, white, cisgendered married woman with health insurance and employment. I have every single advantage that a person could have, except for the only way there could be sort of more privilege present is if I were a man. Yeah, but that doesn't make me immune to this. It just means that I have more resources to deal with this. I have an incredibly supportive and fantastic spouse. I have friends and a community for whom I am so grateful. My Extra Crispy colleagues are so fundamental to my heart. It sounds maybe silly to some people to say this about a work situation, but it's so an emotionally great place to work, because we all have genuine affection and respect and care for one another. And I realize that is a tremendous thing, but at the same time, this summer, I had a very, very dark month where I went down...I have a panic disorder, as well, and I had...It was especially post-Tony. I ended up going around the country speaking with groups of chefs. I do a lot of closed-door meetings with chefs where I just get people together and talk about it, talk about what they're feeling about getting resources. The day it happened, we all found out about it the week before. I had been at the Atlanta Food and Wine Festival, where Kim Severson and I got people together and talked about things. I was talking in Charleston over the next couple of days. I was already scheduled for that. I went to the Aspen Food and Wine Festival the next weekend and talked to the other chefs there. I was on the road. I was ragged. I was revisiting my own trauma. I was sad about the loss of my friend and worried about other friends of his. And I was just in a susceptible place, and I got really, really dark. And I had a panic attack that lasted for an entire month. And I am someone who has all the therapy, has all of the resources, has all of this stuff, and it still happened, which is why you'll see me on Twitter having check-ins with people. It's incredibly important to check in on people who seem like they're doing okay, people who don't seem like they're doing okay, to ask you friends how they're doing and let them know it's okay if they don't say, like, "Oh, I'm fine." They can give you the real answer. I can't say this enough. It's so important to check in. I also-Suzy Chase: Especially in this age of social media, where everyone's Kim Kardashian. Everything's amazing. And it might not be.Kat Kinsman: Yeah. So I also got trained as a crisis counselor with Crisis Text Line, which everyone needs to have this number in their phone to share it with everybody. Text 741741 in the states. You can contact them by direct messenger on Facebook, and there is somebody there 24/7 to talk you, as they call it, from a hot moment to a cool call. And it's an incredible thing, so I trained as a counselor there, so I learned how to really deescalate situations. And a very important thing I learned there was the importance of asking people point-blank if they're thinking about killing themselves. And that is a harsh thing to have to say. I know people think that if you bring up suicide that it makes people more likely or puts the notion in their head. What they told us is that it's actually the opposite, because it bring it out into the open, it makes it not just this taboo thing. It actually shocks some people into reality, like, "Oh my God, yeah, actually now that you say the word"-Suzy Chase: And verbalizing it.Kat Kinsman: Yeah. And it's an awkward conversation to have, to ask somebody, but several times recently, I have asked friends that, and sometimes you get a very, very scary answer. But the thing I always say to chefs is yes, it's awkward if your line cook cries in front of you. That's a hell of a lot better than crying at their funeral. And I'm sorry to make it so stark, but those actually are the stakes of it, too. So during this really rotten time that I was having that was sort of spurred by being away from my support systems, being tired, revisiting trauma, a couple of stressful situations. My sleep was bad, my therapist was out of the country for three weeks and stuff. And I was lucky enough to have people around me who I could say, "I'm not okay" to, and I ended up, my therapist came back in town, I went and saw my physician who put me on an ADHD medication that, honestly, within 45 minutes, my brain felt calmer than it had in a month or longer, and it was an amazing thing. I was lucky to be able to ask for help and to have people around me saying like, "Hey, what are you doing for yourself?" But I'm somebody who talks about this pretty openly, and I think of myself as a solid, stable person who has...I've been lucky enough to have some incredible career opportunities, and it can still happen to me. So we really, really, really have to keep checking in on our people, no matter what beautiful things they're putting on Instagram-Suzy Chase: Yeah.Kat Kinsman: Whatever they're saying, look for the messages between the lines, or even just send them a text saying, "Just thinking about you." It really matters to do that.Suzy Chase: For season 4 of Cookery By the Book podcast, I am kicking off a new segment called The Last Meal. On a lighter note.Kat Kinsman: Yeah.Suzy Chase: If you had to place an order for your last meal on earth, what would it be?Kat Kinsman: I'd honestly be happy going out with an egg and cheese or a bacon, egg and cheese on a roll from a deli. Cup of coffee. Maybe a glass of champagne. I mean, that egg and cheese sandwich...which I can't eat because my gut thing, but if I knew it was my last meal, it really wouldn't matter. I love that perfect...As my friend Eric Diesel calls it, the deli egg bomb. It satisfies all my texture needs. It never fails to put a smile on my face, so I think it would have to be that.Suzy Chase: Where can we find you on the web and social media?Kat Kinsman: Ah. On the web, well, ExtraCrispy.com. That is home base. On Twitter, I am @KittenWithAWhip. On Instagram, I'm @katkinsman, and if you go to Tarts.org, which is the domain that I've had since 1997, I think you can also get there from katkinsman.com...That has all the links to all of the social...And it links to buy this fantastic Extra Crispy book by the editors of Extra Crispy. I just want to give a shoutout to Ryan Grimm, Margaret Eby, Rebecca Firkser, and then Kate Welsh, she recently moved on from the team to a fantastic opportunity, but they all put their heart and soul and everything into this book. Our former designer, Lauren Kolm, did some of the illustrations. The team in Birmingham shot the heck out of this. It's incredibly beautiful. Hugh Atchison wrote an incredible foreword, so we'd be remiss not to mention all those fantastic people.Suzy Chase: That's like an awards show. I'm playing you off with the music. Thank you for all of your great work that's changing lives. And thanks so much for coming on Cookery By the Book podcast. Kat Kinsman: Absolutely my pleasure. Thanks for having me. Suzy Chase: Subscribe in Apple Podcasts, and while you're there, please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram @cookerybythebook. Twitter is @IAmSuzyChase. And download your kitchen mixtapes, music to cook by, on Spotify at Cookery By the Book. Thanks for listening.

Ash Brown gets an exclusive with Elizabeth the co-founder of Atlanta Food & Wine Festival. They discuss what prompted them to start the festival, how they find culinary talent and what audiences can expect. This affair is the Best way to Kick off Summer! See you there! Website: https://atlfoodandwinefestival.com Follow: @ATLFoodAndWine ‏ About: AF&WF shines an international spotlight on the rich food and beverage traditions of the South from Texas to DC. Award-winning chefs, sommeliers, beverage innovators and food and wine lovers gather together to sip, sample and savor the South. #afwf18 #knowthesouth About the show: ►Visit www.casper.com/ash and use promo code: ASH ► #GirlsNightOut Event: www.ashsaidoceans8.eventbrite.com ►Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ►Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►Website: http://www.ashsaidit.com ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashsaidit ►Twitter: https://twitter.com/1loveAsh ►Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 ►Casper Commercial Music Courtesy of http://www.BenSound.com #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Ash Brown gets an exclusive with Elizabeth the co-founder of Atlanta Food & Wine Festival. They discuss what prompted them to start the festival, how they find culinary talent and what audiences can expect. This affair is the Best way to Kick off Summer! See you there! Website: https://atlfoodandwinefestival.com Follow: @ATLFoodAndWine ‏ About: AF&WF shines an international spotlight on the rich food and beverage traditions of the South from Texas to DC. Award-winning chefs, sommeliers, beverage innovators and food and wine lovers gather together to sip, sample and savor the South. #afwf18 #knowthesouth About the show: ►Visit www.casper.com/ash and use promo code: ASH ► #GirlsNightOut Event: www.ashsaidoceans8.eventbrite.com ►Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ►Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►Website: http://www.ashsaidit.com ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashsaidit ►Twitter: https://twitter.com/1loveAsh ►Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 ►Casper Commercial Music Courtesy of http://www.BenSound.com #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Atlanta Real Estate Forum Radio co-hosts Carol Morgan and Todd Schnick are joined by a new guest on the Around Atlanta segment today. Tony Harrison, President, and Curt Czajkoski, finance chair of the Food Truck Association of Georgia (FTAG), discuss the Atlanta food truck industry, its challenges and how Atlantans can support area food truck owners. […] The post FTAG Supports Georgia, Metro Atlanta Food Truck Owners appeared first on Atlanta Real Estate Forum.

Todd Richard's incredible smoked chicken recipe was influenced by his parent's cooking styles. Todd and host Caity Moseman Wadler chat around the Springer Mountain Campfire at Charleston Wine + Food. Award-winning Chef Todd Richards is renowned for his soul, his love for Champagne, and southern-style cooking. Though he is a native of Chicago, Richards taught himself how to cook and has twice been a semifinalist for the James Beard Foundation Best Chef: Southeast. He has been a chef/owner of multiple restaurants, including The Shed at Glenwood, The Pig & The Pearl, Rolling Bones Barbecue, White Oak Kitchen & Cocktails, and Richards’ Southern Fried, and is also a Board Member of Wholesome Wave Georgia, the Southern Foodways Alliance, and is a founding council member of the Atlanta Food & Wine Festival. Heritage Radio Network On Tour is powered by Simplecast

Hosts Caity Moseman Wadler and Hannah Fordin talk all things Charlotte and all things cocktail with guests Bob Peters and Colleen Hughes. Bob Peters is a Charlotte native which makes him as rare and as special as the libations you will find behind his bar. With strong southern roots, Bob has always enjoyed the art of dining and taking care of friends. He is well known for his creative palate as well as for his ability to entertain. Peters has won numerous awards including the 2015 Global Bartender of the Year for The Ritz-Carlton Corporation. He has been featured in an international culinary magazine as well as countless local and regional publications. In the spring of 2016, he accompanied some of the most elite chefs from Charlotte, NC to the coveted James Beard House in New York City to present a “Taste of Charlotte” dinner to the Big Apple’s food fanatics. In January 2017 and most recently in January 2018, Bob was a featured mixologist at the highly acclaimed Cayman Cookout food festival hosted by Eric Ripert, Jose Andres, and Anthony Bourdain, as well as being featured talent at the Charleston Wine & Food, and the Atlanta Food & Wine Festivals. When you join Bob for a cocktail, be prepared to linger and let go of the reins. In no time, you will be carried away on a journey sure to delight the senses. Check him out at The Punch Room in The Ritz-Carlton, Charlotte (NC). You will be captivated by what you find, and heʼll have the hootch ready. Colleen Hughes wears many hats. She’s Head Mixologist at Haberdish as well as cocktail creator for Crepe Cellar, Sea Level and Growlers Pourhouse, all in Charlotte. She also serves as Vice President of the Charlotte USBG Chapter. Named 2016’s Mixologist of the Year in Charlotte by Creative Loafing and 2016 Bartender of the Year by Thrillist, Colleen is one of the most innovative mixologists in the region. She runs balanced and accessible bar programs with a nod to the historical aspects of the spirits themselves without being too stuffy about it. And her drinks look as good as they taste! Colleen utilizes lots of unique edible flowers from local vendors in the Charlotte area. Heritage Radio Network On Tour is powered by Simplecast

Before we even published our first episode of the How to Decorate podcast, we had today's guest on our list of designers we couldn't wait to interview. Here at Ballard, we've worked with interior designer William Peace on several projects including the time he styled three spreads for our catalog and designing the Atlanta Food and Wine Festival together. A few weeks of us, he joined us to talk style, getting into the design business, his work out west, and of course, we answered your decorating questions. What You’ll Hear on This Show: Bill tells us about how he started working out westWe ask Bill about his ‘style’ and how that lines up with his projects out westHe tells us about his decorating philosophy and how he translates that in his design projectsWe ask Bill about shopping regionally and whether he furnishes his spaces with local itemsBill uses a lot of locally sourced art, and he tells us about how he works those pieces into his roomsWe talk about collections, including Bill’s knife collectionsBill tells us about his Atlanta home -- it’s an old gas stationHe tells us about the best change he made to his homeHe tells us about how he displays his collections and why he likes changing things aroundWe talk about the Atlanta design community and why he doesn’t feel pressure to impress his design colleagues when he’s entertaining at homeWe talk about getting into the design business and why Bill feels it’s important to go to school before trying to break into the industryBill gives us a lesson on how to buy antiques and the story behind one of his favorite travel treasuresWe ask Bill how to decorate a space so that it’s relevant to the location without being kitschyWe’ve worked on a couple of projects with us, and he talks about how he reinterprets our pieces and what inspired the rooms he designed for our catalogBill tells us about a trick he uses to make rooms feel calm and laid-backWe ask Bill about making a tonal room that doesn’t feel boringBill tells us about how the styles of his Montana and Atlanta homes differWe ask Bill his opinion on TVs in bedrooms and his decorating pet peevesHe gives us a lesson on scale, why it’s important, and why it can be fun to manipulate itBill tell us why it’s important to first consider the mood you’re wanting to set before you start decorating a space

Asha Gomez is owner of Spice to Table in Atlanta, GA, where she currently resides. In 2013, her restaurant Cardamom Hill received a James Beard Award nomination for Best New Restaurant. Asha was born in Kerala, the southwestern-most state of India. The area’s unique and multilayered culture, a result of its vital position on the ancient spice routes between Europe and Asia, provides much of the inspiration for Asha’s enterprises. Her Kerala fried chicken has been a draw at the Atlanta Food & Wine Festival and won the People’s Choice award at the city’s first annual Mother Clucker Fried Chicken Festival. Recently, Asha also created a “culinary conversation” event studio called The Third Space in Atlanta. Asha’s first cookbook entitled My Two Souths, was recently released.Katherine Miller founded Table 81, a full-service communications firm that works with clients in the nonprofit, philanthropy, and socially responsible business fields. Katherine designs global communication campaigns to raise awareness about important issues, inspire people to take meaningful action, and result in lasting changes in policy, politics, and business practices. Katherine is also a founder of the Chef Action Network (CAN), a project of the James Beard Foundation and Osprey Foundation. Recognizing that food is a national passion, affects the quality of consumers’ everyday lives, and has potential impact on human, environmental, social, economic health. CAN is focused on harnessing the power of America’s preeminent chefs to help create awareness, inspire action, and aggregate credible resources to proactively address a broad range of policies relevant to issues areas important to the chef community. CAN provides tailored research, policy, and advocacy support to chefs that participate in the James Beard Foundation’s Chef Policy Boot Camp and Food Policy Salons.

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This week, we're bringing you another interview from our time at High Point Market. Living on the Gulf Coast, interior designer Cindy Meador specializes in decorating and furnishing second homes. From 10,000 square foot houses to high rise beach condos, Cindy and her team have done it all, and she's sharing a lot of behind the scenes tidbits with us. What You'll Hear on This Episode: Taryn's trial and triumph was yardwork-related My trial was a disgusting rodent that was in our yard, and my triumph was the peony arrangements I got to do at our event at the Atlanta Food & Wine Festival Karen's triumph was doing a professional looking hydrangea arrangement for her friend's birthday Her trial was the string lights in her backyard falling down We ask Cindy how her work became featured in a cocktail book We talk about how style differs from region to region Cindy often will start working with a client on their second home, then later work on their primary residence We talk about designing a home for a client from the ground up Cindy shares the entire process of installing a project We talk about how she got into interior design and her advice for people getting into the business We talk about her own personal style and how her style differs from her client work We talk recliners and the fact that there are some good ones out there We talk about market, what she's looking for, and what trends she's seeing Cindy shares where she thinks people should invest their decorating dollars She talks about where she starts her rooms

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Emma and Jaqai talk Mother's day (the holiday, not the movie), weekend box office results, their favorite funny movies, and the up and upcoming Atlanta Food & Wine Festival.

The first hour we speak live to Atlanta Food and Beverage write Austin Ray and Raise your Pints Mississippi founder Craig Hendry.

Kwabena Nkromo, is the Founder and Lead Partner of Atlanta Food and Farm, LLC (AF2) and has over a decade of strategic planning, organizational development and agricultural planning experience. Kwabena has worked in the City of Atlanta for much of that time giving voice to under served communities in Southwest Atlanta. He has advised the Mayor’s office on city-wide issues revolving around environmental quality and land use while on the Atlanta Planning and Advisory Committee. It was soon after becoming a founding member of the Atlanta Land Trust Collaborative Steering Committee that his vision for urban agriculture as a vehicle for economic transformation began to take shape. Through leadership of AF2, Kwabena strengthened his presence in the national food policy debate. Atlanta Food and Farm’s implementation of the Choice Neighborhoods Atlanta community food system assessment is now being used by both Emory University and Georgia Tech in their models for urban food sustainability. Kwabena studied at Tuskegee University in Plant and Soil Sciences, Clemson University in Agricultural Economics, and University of Houston in Economics. 

An Atlanta food scene Farm to Table special edition featuring C & M Gastronomy Group owner Costanzo Astarita. His group owns Midtown restaurants Baraonda, Publik Draft House and the brand new Fig Jam. A special shout out to our sponsor – the Business Marketing Association – Atlanta Chapter.  Please go to their website to register for their monthly networking events www.bmaatlanta.com/events Also . . . if you know of a business in Atlanta that we should know about, please email Amy Otto at Amy@ atlantabusinessradio.com and we’ll invite them to appear on the show.