Podcasts about best american food writing

The BanterThe Guys talk about Francis' decadent evening the night before with some industry mavens and a hog's head.The ConversationThe Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef's recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.The Inside TrackThe Guys are loyal readers of Melissa's articles and they love the concept of her new cookbook. Mark even gave her a tip.Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil. Melissa:  That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!Melissa Clark on The Restaurant Guys Podcast 2006BioMelissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.Melissa has written more than 40 cookbooks.She's won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.InfoMelissa's bookChef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at HomeMelissa's sitehttps://www.melissaclark.net/Benriner SCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Send us a textWelcome back to Creator Economy Live, your go-to podcast for everything influencer marketing and the creator economy. Hosts Keith Bendes and Brendan Gahan are back with another exciting episode, bringing you the latest in the world of media, creators, and everything in between.First, a huge thank you to our incredible sponsors at Linqia and the amazing production team over at Creator Economy Live.In this episode, we're joined by Foster Kamer, a long-time friend, writer, editor, photographer, and media strategist. Foster's work has been featured in The New York Times, The Washington Post, New York Magazine, and more. He's also an OG Gawker alum and now serves as Editorial Director at Futurism, where he's shaping the future of media. He's been anthologized in The Best American Food Writing and regularly shares his insights on his Substack, FosterTalk. If you're a regular listener, you've probably heard us mention him before!Foster joins us to discuss the evolution of media, the intersection of traditional and emerging media, and what it's like to navigate the changing landscape as a creator.

Send us a textWriter & Co-Founder of Saltwater Coffee — Suhail's  stories appear in Shenandoah, 3:AM, Passages North, and elsewhere. He has been nominated for Best of the Net, Best Microfiction, and Best Small Fictions twice. In 2022, he made the Wigleaf Top 50 Longlist and Notable in Best American Food Writing.Click below for the full story.https://www.saltwaternyc.comhttps://www.ssmandani.comCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Every year we await the release of The Best American Food Writing. It's a sharp collection of works from around the world of food media, and it always brings surprises. This year was no different, and the collection's new editor, Jaya Saxena, tells us about her selection process. We also dig into her own journalism career. She's one of our favorite writers at Eater, and we talk about some memorable stories she's written there as well as for TASTE. Also on the show, it's the return of Three Things where Clayton and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: the B.O. Boys, Saturday Night is actually good, the Seoul Meets Bagel at Between the Bagel, Bruce Eric Kaplan's look inside Hollywood screenwriting in They Went Another Way. Two more books: Mammoth by Eva Baltasar and William by Mason Coile. Also, a reminder that Zingerman's has the best holiday gifts, Little Flower Cafe in Astoria is a lovely place, Daniela Galarza's broccolini parmesan soup rules, and Mombard has invented quite the sandwich. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is Indian food in America? The country's identity as a melting pot makes for a diverse tapestry of flavors, but that doesn't always equate to easily being able to identify one's place in the culinary landscape. In her debut cookbook Amrikan: 125 Recipes From the Indian Diaspora, acclaimed Food & Wine writer and editor Khushbu Shah presents instructions for preparing dinners, drinks, and desserts as varied as Saag Paneer Lasagna, Pani Puri Mojitos, and Masala Chai Basque Cheesecake. But Shah goes beyond instructions and ingredients, writing about the larger story of Indian food. In a 2019 interview with the New York Times, Shah said, “Food is undeniably intersectional. It's impossible — it's irresponsible — to deny it.” Amrikan is replete with images and essays that illuminate this fusion of cuisine and culture, showcasing the links between food and identity. Khushbu Shah is a food writer and journalist who resides in Los Angeles, California. She was most recently the restaurant editor at Food & Wine magazine, where she crisscrossed the United States several times over on the hunt for the country's best new chefs. She is the youngest person and the first person of color to ever hold that title. You can also find her work in the New York Times, Washington Post, GQ, Eater, and more. Additionally, her writing has been featured in the Best American Food Writing anthologies, and she has made appearances on television shows like Ugly Delicious. Khushbu grew up in Michigan, where her immigrant parents raised her with a deep appreciation for spices and good fruit. This is her debut cookbook. J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington. Buy the Companion Book Amrikan: 125 Recipes From the Indian Diaspora Book Larder

# On Becoming Hawk Hi there - this is Michael Kiser, founder and publisher of Good Beer Hunting. I'm coming to you today with a difficult message—but a simple one.  Good Beer Hunting—after nearly 15 years, and at least 10 of that that I would consider serious years—is going on a platform-wide sabbatical. It'll be indefinite. It might be permanent. We have some ideas for what the future of Good Beer Hunting might look like—and soon I'll be working on that vision with the counsel of my colleagues to see where it takes us. But the earliest vision is so drastically different than what GBH currently is, that the only way to get to the other side is to make a clean break. We've got to clear out the cache. We've got to quiet everything down for a bit and see what it all sounds like on the other side of that silence. We're shutting down our various content streams—the podcast, the website, social—ending a sort of always-on feed of content that's been, for many of us writers, editors, and artists, our life's work. And for most of us, our best work. This thing that started as my personal blog would go on to be published in the annual Best American Food Writing, and win multiple Saveur blog awards before I had the courage to start publishing other voices beyond my own. It began as a way to pursue my curiosity for beer, combining the beauty I saw in it with the strategic implications of a new wave of culture and industry the world over. Good Beer Hunting came from a simple idea and simpler execution of a blog and grew into an international publication covering unique stories from countries all over. With every major shift, from one editor in chief to another, it would morph into something that felt beyond any reasonable ambition. Eventually winning awards from the Society of Professional Journalists, Imbibe Magazine, more than 100 awards from the North American Guild of Beer Writers, and most recently nominated for 6 James Beard Awards and winning 3 of them. If I consider what it would mean for us to achieve something beyond all that, I'd have to believe in a truly insane fantasy. In the many years of running a beer publication that took us to the top echelon of all publications —literally taking podiums next to the New York Times, Washington Post, and The New Yorker—we've had to build and sustain an organization that simply doesn't have a roadmap for survival in 2024's media landscape. And to be clear, it never did.  From day one, I vowed to not try and make GBH profitable, because the media world already showed that to achieve profitability was to welcome a certain kind of death—and often a shameful one. Chasing advertisers and clicks with listicles and promotions—and as a result, never creating anything of real value to anyone but the advertisers. It was a fool's errand, and one we didn't follow. By not hunting down ad revenue and declining offers over the years, Good Beer Hunting was able to remain a personal project in a way, even as our ambitions continually grew and results showed what an impact our stories and contributors made on the world of beer and beyond. Instead of trying to manage our costs with advertising, we've been able to form longstanding partnerships with companies like Guinness, which has helped mitigate at least some of financial losses we took on every year. We also launched an experimental subscriber community called the Fervent Few, which took a meaningful chunk out of the debt and paid its dividends by connecting readers and fans from all over the world during the loneliest parts of the pandemic. But in reality, even these things combined didn't cover the gaps as we continued growing.  The challenge of expanding GBH during its rapid growth phase came from my own pocket, which kept our editorial team independent and in control. But it also guided us to this moment. Paying for writers, designers, and editors was a budget pulled from my own strategic consultancy called Feel Goods Company, which was no small thing. Each year, the costs sometimes crested over $100,000 that weren't covered by underwriting partners like Guinness or subscribers from the Fervent Few. And in the last couple years, costs went far beyond that. For years, I put other important things in my family's life on hold to continue supporting GBH's growth and ambitions.  As a father of three kids—and sometimes the only one working—that decision wasn't made lightly. I exhausted myself making the consulting business uncommonly successful in order to keep both things afloat and growing. And as costly as that was in a financial sense, I've never regretted the decision to do it—and I never took a dime. In fact, there was one year when we more or less broke even, and with the small amount left over we gave the editorial team, including our freelancers, a surprise end-of-year bonus. More like a tip really.  Good Beer Hunting is the longest I've ever done anything, and it's also the best thing I've ever done. And it existed entirely because I wanted it to. But outside of anything I wanted it to become—my own pride and ambitions for GBH don't really compare to the awe I feel when I look at what people like Austin Ray, Claire Bullen, and Bryan Roth helped it become. Our three successive Editors in Chief over those 10 years—each of whom shaped a new generation of Good Beer Hunting into an image that only they could have. Each of whom provided the shoulders for the next to stand on. And the countless writers and artists who were drawn to their leadership and the level of execution in our collective work—who gave us some of their own best work.  I'm thinking of Kyle Kastranec from Ohio, the first writer other than myself, who wrote a feature for GBH, setting a high bar. I'm thinking of Charleston's own Jamaal Lemon who won a James Beard award for GBH alongside other winners and nominees like Stephanie Grant, Teresa McCullough, Chelsea Carrick, and Mark Dredge.  I'm thinking of people like Matthew Curtis, our first editor in the UK who turned the lights on in an entirely new country for us, and Evan Rail who kept turning on lights in dozens of countries since as our first International editor. Emma Jansen, and Ren Laforme who joined our editors team in the last iteration, rounding out some of the most ambitions and wide sweeping storytelling we've ever produced. Kate Bernot, who leveled up our news reporting to create an unmatched source of access to explain to readers why things matter in beer and beverage alcohol, which is now a growing stand-alone business unit in Sightlines. What felt like a fluke at first, has become something I can confidently own. We produced industry-changing, internationally-recognized, and James Beard Award winning material…consistently. I'm also often reminded of the smaller things we've done—like the blogs and short stories we wrote—about the politics and personal traumas of the way we eat, drink, and relate to each other in our families, in our communities, and against the injustices so many people face in an industry that's ancient and profoundly immature at the same time. It's an unlikely place for a beer publication to have a voice —but GBH has always built its scope around the perspectives of the individual souls who occupy space within it rather than narrowing down a profitable and popular slice of the beer conversation and reduced them to it.  Mark Spence unpacked his Midwestern anxieties around family and food, Lily Waite and Holly Regan opened a door to discuss non-binary and transgender issues,  Jerard Fagerberg and Mark LaFaro took big risks to focus us all on the dangers and costs of alcoholism, David Jesudason and many others captured our attention with stories of harassment, racism, labor abuse, and more that so many readers told us were critical and prescient and more importantly, helped. These stories helped people. Over the years, we've had readers cry as they recounted what a story meant to them. We've had others scream and curse at us for the same. Some even went on the record as sources to ensure our reporting had the substance it needed to make an impact. Careers were started and ended because of the stories we wrote. Those stories had the same effect on ourselves. We've had writers put something heartbreaking or inspiring into the world only to have it wake something up in them and want to do more—take even bigger swings —and find a voice within them that carried them far beyond Good Beer Hunting. And ultimately, that's where my heart is today. This week, I was struggling to find the words to describe what I was going to do with Good Beer Hunting—what comes next. I knew what the move was, and why, and I knew it was time—but I didn't have the poetry for it—so I couldn't quite feel it yet. 

On a long drive to rural Michigan to pick up my son from summer camp, I was listening to an episode of my favorite podcast, On Being. And I heard Azita Ardakani and Janine Benyus, two biomimicry specialists who have a way of describing the natural world with a stunning relevance. They said:  “Life is just so full of vitality and so much ON and being alive and then it's not.” “…What is the difference between something that's alive and something that's not? It seems that with the holding on to life —there's also a feeling of once it's gone, the letting go—like a body breaking down—but it doesn't really. I mean, not for long. What happens is a tree falls and eventually becomes a log. Eventually grows a fungus and you think of it as breaking down—it is no longer a tree. But then a mouse comes along and it's the end of the fungus. And that material—thats' where the reincarnation comes in —that fungus becomes mouse.  “And then a hawk comes along and the material—that material of that mouse becomes hawk. There's this circulation—called metabolism. It's catabolism—then it gets anabolized up into a new form. The grief is brief because transformation happens almost right away—it gets transformed.” Now, GBH isn't dying and it's not wasting away. The truth is it's still sort of thriving in its own manner of being. It's a tree taller than I ever imagined. But success can kill an organization—I've seen it a hundred times in the companies I've worked for, companies I've consulted on—big and small. It's all proportionate. How far away from the roots does that beautiful canopy get before it surprises itself with its own extended weight? How much life force does it expend trying to prop itself up at the expense of something new? 

There's never an objectively right time—but there is a good time. A time not informed by reactionary fear and loathing - but by guts, love, and ambition for something new. 

So I've decided it's time to take the tree down.  
If I look back over the past few years I can see that Good Beer Hunting will be that fallen tree for many. It'll be a source of nutrients for many a mouse that becomes hawk. But the truth is, GBH has been the start of a kind of upward anabolism for some time now. Jamaal Lemon recently took a dream editors job at the Institute of Justice. Stephanie Grant has launched her own community project called The Share. Before that, Matthew Curtis started Pellicle Mag in the U.K. Lily Waite opened a brewery. So many GBH writers have gone on to write books, start podcasts, and create platforms of their own, it's astounding. And what I'm describing right now isn't something that started with GBH—indeed, GBH has been a recipient their upward anabolism from the lives they've lived—each bringing their own energy and nutrients here and nourished us with lifetimes full of curiosity, learning, and love for their craft. The risks in starting something like Good Beer Hunting are myriad. Financial risk is everywhere—but I've happily and defiantly borne the brunt of it for many years. There's personal risk—in media, everything you put out into the world has a way of coming back to you in unexpected, and often dangerous ways. And it does. There's opportunity risk—if this thing fails, and if it takes a long time to fail, what opportunities might you have missed out on in the meantime? But to me, the biggest risk of all is it just not mattering. Not being relevant. Missing the mark. Today, I feel satisfied that Good Beer Hunting matters. I have so many people to thank—and so many feelings to share that are best relayed one-on-one. It'll take me many months and years to pass along those sentiments to individuals who took that risk with me and succeeded. I'm not going to the final word on all this.  My experience of GBH is singular—being the sole source of continuity over those 15 years. But so much of what's defined GBH have been the perspectives and voices of those who've invested their talents in it over the years. So before our final sign-off this summer, you'll hear reflections from leaders, contributors, partners and friends of Good Beer Hunting as well. This is part of the grieving and metabolizing process.  There are a few more episodes of the podcast to share still, and a few remaining stories we've been working on that you'll see this month and maybe into August. If you want to stay up to date on future plans, sign up for the newsletter.  
This episode—along with all podcast episodes over these many years—was edited by Jordan Stalling. And it was scored by my friend, soulmate, and composer, Andrew Thioboldeax, who himself has been along for the ride for over a decade.
 Aim true, pour liberal folks—have a great rest of the year. 

From prizewinning writer Joe Fassler comes a brilliant modern reimagining of the myth of Daedalus and Icarus as a story of obsession, longing, and the radical pursuit of utopiaIt's 2005, and 24-year-old Jane is miserable. Overworked, buried in debt, she senses the life she wanted slipping away—while the world around her veers badly off course, hurtling toward economic and ecological collapse. She wants to find something better. But she has no idea where to start. In a sudden and unprecedented burst of rebellion, Jane decides to abandon everything she knows, leaving behind her relationships and responsibilities to go on the road. That's how she meets Barry, a brilliant and charismatic recluse living on an isolated homestead near New York's Canadian border. For years, in secret, Barry's chased an unlikely obsession: to build a pair of wings humans can fly in, with designs inspired by an obscure precursor to the Wright Brothers. It's no mere hobby. He's convinced his dream of flight will spark a revolution, delivering us from the degradation of modern capitalism and the climate chaos that awaits us. Jane is captivated by Barry's radical vision, even as his experiments become more dangerous. But she's equally drawn to the enigmatic Ike, Barry's gentle, thoughtful son, who's known no other reality—and who only wants to keep his father alive, tethered to ground and to reason. So begins an inventive, dazzlingly beautiful story about the human desire for transcendence—our longing to escape the mundane and glide into a euphoric future. Inspired by the myth of Daedalus and Icarus, The Sky Was Ours is a powerful and imaginative debut that explores the question: If you had access to technology that allowed you to escape the confines of your life, would you use it? And if Barry's wings really could change the world, would that be freedom?Joe Fassler is a writer and editor based in Denver, Colorado. He is an MFA graduate of the  Iowa Writers' Workshop, and his fiction has appeared in The Boston Review and Electric Literature. In 2013, Fassler started The Atlantic's “By Heart” series, in which he interviewed authors—including Stephen King, Elizabeth Gilbert, Amy Tan, Khaled Hosseini, Carmen Maria Machado, Viet Thanh Nguyen, and more—about the literature that shaped their lives and work. That led to editing Light the Dark, a book-length collection that included favorites from “By Heart” alongside new contributions. Fassler's nonfiction has appeared in The New York Times, Bloomberg Businessweek, The Guardian, Longreads, and The Best American Food Writing. Fassler currently teaches writing at Vermont's Sterling College. The Sky Was Ours is his first novel.Buy the book from Wellington Square Bookshop - ​https://www.wellingtonsquarebooks.com/book/9780143135685

Jenn speaks with American freelance journalist based in Taipei, Kaitlin Menza. From the East Coast of the US living the life of travel, dining, exploring and sharing it as a writer and former editor at Teen Vogue, Glamour, and Seventeen to finding love, getting pregnant, moving to a new country and becoming an expat, Kaitlin shares how she has navigated these major life changes and continues to share all the wonderful things life and the world has to offer through her writing! (Recorded on February 15, 2024)About Kaitlin:Kaitlin Menza is an American magazine writer who most often covers culture, style, and women's issues. Her work has appeared in the New York Times, Vanity Fair, the Guardian, Esquire, Cosmopolitan, Marie Claire, The Cut, and many more. Past articles of hers have been nominated for a National Magazine Award, and selected for the Best American Food Writing anthology. In 2022, after over a decade in New York, she moved to Taiwan with her husband, Chef Kevin Rose, and in 2023 they welcomed their first child. She writes about the experience of emigrating in her Substack, Two Paragraphs from Taiwan.Episode Resources:Website Substack  IG  The Artist Way  Longform Podcat

Host Jo Reed and AudioFile's Alan Minskoff discuss a delicious and thoughtful collection of essays narrated by an ensemble cast. Nikki Massoud gives an inspired performance of “Border Lines,” Anya von Bremzen's nuanced debunking of national dishes. Johnny Rey Diaz uses clear Italian enunciation for John Last's clever “There is No Such Thing as Italian Food.” Editor Bittman has found remarkable selections from EATER, GRUB STREET, HIGH COUNTRY NEWS, and even the JOURNAL OF PUBLIC HEALTH. Read the full review of the audiobook on AudioFile's website. Published by Harper Audio. Find more audiobook recommendations at audiofilemagazine.com This episode of Behind the Mic is brought to you by Brilliance Publishing. From the author of The Last Mona Lisa comes a thrilling story of masterpieces, masterminds, and mystery. Alternating between a perilous search and the history of stolen art and lives, listen at audible.com/TheLostVanGogh Learn more about your ad choices. Visit megaphone.fm/adchoices

We can't think of a better way to draw our series on burnout to a conclusion by talking to Jonathan Malesic - he literally wrote the book on how to end burnout. 'The End of Burnout' was an Amazon best book in 2022 and is being translated into 9 languages - this is an episode many people need to hear! Jonathan Malesic is an essayist, journalist, and scholar whose writing has appeared in the New York Times, The New Republic, The Atlantic, The Guardian, Washington Post, America, Commonweal, Notre Dame Magazine, The Hedgehog Review, The Point, Chronicle of Higher Education, and elsewhere. His work has been recognized as notable in Best American Essays (2019, 2020, 2021, 2022) and Best American Food Writing (2020) and has received special mention in the Pushcart Prize anthology (2019). He has been the recipient of major grants from the National Endowment for the Humanities and the Louisville Institute. His first book, Secret Faith in the Public Square, won a ForeWord INDIES gold medal for the religion category (2009). His newest book, The End of Burnout, was named a Best Book of 2022 by Amazon and the Next Big Idea Club. It is being translated into nine languages. He lives in Dallas, Texas. Image credit: Sarah Wall. In this episode, Gillian Străine, CEO of GoHealth explores the following with Jonathan:  What drove him to write The End of Burnout'   The gap between our expectation of work, and the reality – cause it's in the gap that the trouble happens! How Christian theology is both a cause and cure of burnout. How to working well is about remembering what it means to be human. The spiritual discipline of 'getting over it'. The importance of challenging the system as a means to end burnout.   Dwelling in dignity and divinity. What Advent has to teach us about the end of burnout. Links: Jonathan's website: https://jonmalesic.com The End of Burnout - or available wherever you get your books. Jonathan also mentioned '4000 Weeks by Oliver Burkeman' also available wherever you get your books. Visit our website to get connected with the GoHealth Community. Find us on our socials @GuildofHealth

This month's episode is about short stories! Host Kendra Winchester talks to special guests Halle Hill and George Singleton.Things MentionedShort Story Advent CalendarHub City PressBooks MentionedGuest InfoHalle Hill is from East Tennessee and lives in Winston-Salem, North Carolina. A graduate of Maryville College and the M.F.A. Writing program at Savannah College of Art and Design (SCAD), she is the winner of the 2021 Crystal Wilkinson Creative Writing Prize and was a finalist for the 2021 ASME Award for Fiction. Her short stories have been published in Joyland, New Limestone Review, Southwest Review, and Oxford American, where she won the 2020 Debut Fiction Prize. Good Women is her first book. X | Instagram | WebsiteGeorge Singleton has published ten collections of stories, two novels, a book of writing advice, and a collection of essays. His stories have appeared in the Atlantic Monthly, Harper's, Story, One Story, Playboy, the Georgia Review, Zoetrope, Subtropics, and elsewhere. His personal essays have appeared in Garden and Gun, Bark, Best American Food Writing, Oxford American, and elsewhere He's received a Pushcart, and a Guggenheim fellowship. A member of the Fellowship of Southern Writers, he lives in South Carolina.---Show Your Love for Read Appalachia! You can support Read Appalachia by heading over to our merch store, tipping us over on Ko-fi, or by sharing the podcast with a friend! For more ways to support the show, head over to our Support page. Follow Read Appalachia Facebook | Twitter | Instagram | TikTok ContactFor feedback or to just say “hi,” you can reach us at readappalachia[at]gmail.comMusic by Olexy from Pixabay

Host Bryan Ford is joined by cookbook author and NYT food journalist, Priya Krishna. Priya's the author of the best-selling cookbook Indian-ish, a tribute to her mom's Indian-American cooking. As a journalist, her stories have been included in the 2019 and 2021 editions of "The Best American Food Writing." The dish she shares with Bryan today is Priya's favorite thing to put over rice, and after you make it, it'll be yours too. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com and in Priya's cookbook Indian-ish Join The Flaky Biscuit Community: Discord  Priya Krishna IG: @priyakrishna Bryan Ford IG: @artisanbryan Don't forget to check out South Brooklyn Mutual Aid at southbkmutualaid.com.  You can read about the results of the strike at the New York Times on the NYT website or Reuters.  See omnystudio.com/listener for privacy information.

Kristin Ohlson is a writer from Portland, Oregon. Her new book Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World – which the Wall Street Journal calls “excellent and illuminating”--probes the mutually beneficial relationships among living things that undergird the natural world.  Her last book was The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, which the Los Angeles Times calls “a hopeful book and a necessary one…. a fast-paced and entertaining shot across the bow of mainstream thinking about land use.” She appeared in the award-winning documentary film, Kiss the Ground, to speak about the connection between soil health and climate health.    Ohlson's articles have been published in the New York Times, Orion, Discover, Gourmet, Oprah, and many other print and online publications. Her magazine work has been anthologized in Best American Science Writing and Best American Food Writing.  --- Send in a voice message: https://podcasters.spotify.com/pod/show/plantatrilliontrees/message Support this podcast: https://podcasters.spotify.com/pod/show/plantatrilliontrees/support

In this episode, we are delighted to chat with Sheila Yasmin Marikar, a freelance writer who covers culture, travel and food & beverage for publications such as The New Yorker, New York Times, Air Mail, New York Magazine's “The Cut” and Fortune.⁣⁣Sheila's best-selling debut novel, “The Goddess Effect,” came out in October 2022 to rave reviews from The Washington Post, Allure, Marie Claire and others. Her New York Times Magazine profile of Chef Gaggan Anand was selected for the 2021 edition of “Best American Food Writing.”⁣⁣Connect with Sheila Yasmin Marikar:⁣⁣⁣⁣⁣⁣IG: @sheilaym⁣LinkedIn: https://www.linkedin.com/in/sheilamarikar/ ⁣⁣Twitter: @SheilaYM ⁣⁣⁣⁣⁣For all media guests to date, you can find their information and episodes on our agency's website, www.hannaleecommunications.com. ⁣⁣⁣⁣⁣⁣⁣Connect with hosts Hanna Lee and Michael Anstendig along with our agency on IG, as well as on Facebook, Twitter, LinkedIn and TikTok.⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣Hanna Lee Communications⁣⁣⁣⁣Instagram: @hannaleepr⁣⁣⁣⁣Facebook: https://www.facebook.com/HannaLeeCommunications ⁣⁣⁣⁣LinkedIn: https://www.linkedin.com/company/hanna-lee-communications/ ⁣⁣⁣⁣Twitter: @hannaleepr ⁣⁣⁣⁣⁣⁣⁣⁣Hanna Lee⁣⁣⁣⁣Instagram: @hannaleeny ⁣⁣⁣⁣Facebook: https://www.facebook.com/hannaleenyc ⁣⁣⁣⁣LinkedIn: https://www.linkedin.com/in/hannaleepr/ ⁣⁣Twitter: @hannaleeny⁣⁣⁣⁣TikTok: @hannaleeny ⁣⁣⁣⁣⁣⁣⁣⁣Michael Anstendig⁣⁣⁣⁣Instagram: @michaelanstendig⁣⁣⁣⁣Facebook: https://www.facebook.com/michael.anstendig ⁣⁣⁣⁣LinkedIn: https://www.linkedin.com/in/michael-anstendig-7b5256/ ⁣⁣⁣⁣Twitter: @ImbibingGuy ⁣⁣⁣⁣TikTok: @michael.anstendig⁣⁣⁣⁣⁣⁣For a chance to win our agency's award-winning book, “The Japanese Art of the Cocktail,” please email hello@hannaleecommunications.com and share your favorite pitching tip that you learned from the show.⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣In addition, if you were featured in the media thanks to listening to advice from our journalist guests heard on our podcast, please send us a link to the article or segment, and we will send you a copy of our book as a congratulatory gift.⁣⁣⁣⁣⁣⁣ Hosted on Acast. See acast.com/privacy for more information.

This podcast features alumna author Aleksandra Crapanzano, class of 1988. Aleksandra is a screenwriter and food writer. A recipient of The M.F.K. Fisher Award for Distinguished Writing from The James Beard Foundation, she is a dessert columnist for “The Wall Street Journal.” She is the author of “The London Cookbook” and “Eat. Cook. LA.,” and her work has been widely anthologized, most notably in “Best American Food Writing.” She has been a frequent contributor to “Bon Appetit,” “Food & Wine,” “Food52,” “Saveur,” “Town & Country,” “Elle,” “The Daily Beast,” “Departures,” “Travel + Leisure,” and the “New York Times Magazine.”  She has years of experience in the film world, consults in the food space, and serves on several boards with a focus on sustainability.  Aleksandra grew up in New York and Paris, received her AB from Harvard and her MFA from NYU, where she has taught writing. Her most recent book is "Gâteau: The Surprising Simplicity of French Cakes."

In this episode of Beyond the Page, Anne Taylor Fleming talks with award-winning food writer Aleksandra Crapanzano about her delightful and accessible new cookbook GATEAU: The Surprising Simplicity of French Cakes. The author shares her memories of being a child in Paris and talks about her dual passions for cooking and writing.   Aleksandra Crapanzano is a James Beard-winning writer and dessert columnist for The Wall Street Journal. She is the author of The London Cookbook and Eat. Cook. LA., and her work has been widely anthologized, most notably in Best American Food Writing. She has been a frequent contributor to Bon Appetit, Food & Wine, Food52, Saveur, Town & Country, Elle, The Daily Beast, Departures, Travel + Leisure, and The New York Times Magazine. She has years of experience in the film world, consults in the food space, and serves on several boards with a focus on sustainability. Aleksandra grew up in New York and Paris, received her BA from Harvard and her MFA from NYU, where she has also taught writing. She is married to the writer John Burnham Schwartz, and they live in New York with their son, Garrick, and Bouvier des Flandres, Griffin. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's special episode to help you with your holiday cooking, baking, and shopping!First, we discuss holiday recipes with Food writer and cookbook author Melissa Clark. Melissa is staff reporter for The New York Times Food section, where she writes the popular column “A Good Appetite” and has appeared in over 100 cooking videos. She is the author of The New York Times bestsellers Dinner in French and Dinner in One, as well as Dinner, Dinner in an Instant, Comfort in an Instant, and Kid in the Kitchen. The winner of multiple James Beard and IACP awards, Melissa earned an MFA in writing from Columbia, and her work has been selected for The Best American Food Writing. She lives in Brooklyn with her husband and daughter.  Then I visit with Andrew Testa, who shares some great goodies and gadgets are popular this season.  Andrew is a technology expert for Verizon.

"In some ways, our insistence on dominating is actually destroying us.""It definitely is destroying us. It definitely destroys ecosystems. And I think part of the reason that this story of cooperation among living things appeals to me so much. I mean, in my book Sweet in Tooth and Claw, I look at the work of lots of scientists who studying how nature works and discovering all these incredible connections among living things that certainly help them thrive and help ecosystems thrive.But I think it's this story of cooperation is important in terms of the story that we tell ourselves about nature, and seeing as how we are part of nature, it's important that we see ourselves as possibly a partner instead of a destroyer. I think that we have held onto the perspective that nature is all about competition and conflict. And when we shift that, when we look at nature as this vast web of interconnection and cooperation, and of course competition and conflict in there obviously in some places. But when we look at this vast web of cooperation and collaboration, I think that it changes our view. It changes our view of what's possible.You know, instead of us trying to make order out of chaos, largely out of the chaos that we've created, we can instead look at the world as being held together and look for the places where the connections have been snapped, where the connections have been broken, and where we can roll back some of the damage that we've done and help those connections heal.”Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing.www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing."In some ways, our insistence on dominating is actually destroying us.""It definitely is destroying us. It definitely destroys ecosystems. And I think part of the reason that this story of cooperation among living things appeals to me so much. I mean, in my book Sweet in Tooth and Claw, I look at the work of lots of scientists who studying how nature works and discovering all these incredible connections among living things that certainly help them thrive and help ecosystems thrive.But I think it's this story of cooperation is important in terms of the story that we tell ourselves about nature, and seeing as how we are part of nature, it's important that we see ourselves as possibly a partner instead of a destroyer. I think that we have held onto the perspective that nature is all about competition and conflict. And when we shift that, when we look at nature as this vast web of interconnection and cooperation, and of course competition and conflict in there obviously in some places. But when we look at this vast web of cooperation and collaboration, I think that it changes our view. It changes our view of what's possible.You know, instead of us trying to make order out of chaos, largely out of the chaos that we've created, we can instead look at the world as being held together and look for the places where the connections have been snapped, where the connections have been broken, and where we can roll back some of the damage that we've done and help those connections heal.”www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing. "I think it's really interesting how we humans are a massively cooperative species. That's why we dominate the world to the extent that we do. We're very good at working together and stories and metaphors are a lot of what drives us to work together, that drives us towards goals. So that's why I thought it was very important to push against the metaphors that have informed so much of our culture for the last couple of hundred years.So we have the idea of survival of the fittest, not directly from Darwin, that argued that the growing human population would outstrip the earth's resources and there would inevitably be death and weakness in parts of the population. And Darwin had read Malthus and took that idea of progress through struggle and the weeding out of weaker members by the harsh exigencies of nature, and that was how he came up with his theory of natural selection. Those are phrases that have stuck with our society, and I think our thinking about how nature works and how we work.So those are phrases that came out of science that affect the culture. And the culture, of course, affects science in terms of what we push science to ask for, what we tell science we want to know about the world. And I'm hoping that the new crop of scientists who are looking at all of these cooperative relations among living things - how that holds together ecosystems, how that determines how species can survive - that that new crop of scientists will inform and reform the metaphors that we use, the stories that we tell ourselves about how nature works, how we work, how the culture works. That's what I'm hoping will happen."www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

"I think it's really interesting how we humans are a massively cooperative species. That's why we dominate the world to the extent that we do. We're very good at working together and stories and metaphors are a lot of what drives us to work together, that drives us towards goals. So that's why I thought it was very important to push against the metaphors that have informed so much of our culture for the last couple of hundred years.So we have the idea of survival of the fittest, not directly from Darwin, that argued that the growing human population would outstrip the earth's resources and there would inevitably be death and weakness in parts of the population. And Darwin had read Malthus and took that idea of progress through struggle and the weeding out of weaker members by the harsh exigencies of nature, and that was how he came up with his theory of natural selection. Those are phrases that have stuck with our society, and I think our thinking about how nature works and how we work.So those are phrases that came out of science that affect the culture. And the culture, of course, affects science in terms of what we push science to ask for, what we tell science we want to know about the world. And I'm hoping that the new crop of scientists who are looking at all of these cooperative relations among living things - how that holds together ecosystems, how that determines how species can survive - that that new crop of scientists will inform and reform the metaphors that we use, the stories that we tell ourselves about how nature works, how we work, how the culture works. That's what I'm hoping will happen."Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing. www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing. "I think it's really interesting how we humans are a massively cooperative species. That's why we dominate the world to the extent that we do. We're very good at working together and stories and metaphors are a lot of what drives us to work together, that drives us towards goals. So that's why I thought it was very important to push against the metaphors that have informed so much of our culture for the last couple of hundred years.So we have the idea of survival of the fittest, not directly from Darwin, that argued that the growing human population would outstrip the earth's resources and there would inevitably be death and weakness in parts of the population. And Darwin had read Malthus and took that idea of progress through struggle and the weeding out of weaker members by the harsh exigencies of nature, and that was how he came up with his theory of natural selection. Those are phrases that have stuck with our society, and I think our thinking about how nature works and how we work.So those are phrases that came out of science that affect the culture. And the culture, of course, affects science in terms of what we push science to ask for, what we tell science we want to know about the world. And I'm hoping that the new crop of scientists who are looking at all of these cooperative relations among living things - how that holds together ecosystems, how that determines how species can survive - that that new crop of scientists will inform and reform the metaphors that we use, the stories that we tell ourselves about how nature works, how we work, how the culture works. That's what I'm hoping will happen."www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

"I think it's really interesting how we humans are a massively cooperative species. That's why we dominate the world to the extent that we do. We're very good at working together and stories and metaphors are a lot of what drives us to work together, that drives us towards goals. So that's why I thought it was very important to push against the metaphors that have informed so much of our culture for the last couple of hundred years.So we have the idea of survival of the fittest, not directly from Darwin, that argued that the growing human population would outstrip the earth's resources and there would inevitably be death and weakness in parts of the population. And Darwin had read Malthus and took that idea of progress through struggle and the weeding out of weaker members by the harsh exigencies of nature, and that was how he came up with his theory of natural selection. Those are phrases that have stuck with our society, and I think our thinking about how nature works and how we work.So those are phrases that came out of science that affect the culture. And the culture, of course, affects science in terms of what we push science to ask for, what we tell science we want to know about the world. And I'm hoping that the new crop of scientists who are looking at all of these cooperative relations among living things - how that holds together ecosystems, how that determines how species can survive - that that new crop of scientists will inform and reform the metaphors that we use, the stories that we tell ourselves about how nature works, how we work, how the culture works. That's what I'm hoping will happen."Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing. www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing. "I think it's really interesting how we humans are a massively cooperative species. That's why we dominate the world to the extent that we do. We're very good at working together and stories and metaphors are a lot of what drives us to work together, that drives us towards goals. So that's why I thought it was very important to push against the metaphors that have informed so much of our culture for the last couple of hundred years.So we have the idea of survival of the fittest, not directly from Darwin, that argued that the growing human population would outstrip the earth's resources and there would inevitably be death and weakness in parts of the population. And Darwin had read Malthus and took that idea of progress through struggle and the weeding out of weaker members by the harsh exigencies of nature, and that was how he came up with his theory of natural selection. Those are phrases that have stuck with our society, and I think our thinking about how nature works and how we work.So those are phrases that came out of science that affect the culture. And the culture, of course, affects science in terms of what we push science to ask for, what we tell science we want to know about the world. And I'm hoping that the new crop of scientists who are looking at all of these cooperative relations among living things - how that holds together ecosystems, how that determines how species can survive - that that new crop of scientists will inform and reform the metaphors that we use, the stories that we tell ourselves about how nature works, how we work, how the culture works. That's what I'm hoping will happen."www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

"I think it's really interesting how we humans are a massively cooperative species. That's why we dominate the world to the extent that we do. We're very good at working together and stories and metaphors are a lot of what drives us to work together, that drives us towards goals. So that's why I thought it was very important to push against the metaphors that have informed so much of our culture for the last couple of hundred years.So we have the idea of survival of the fittest, not directly from Darwin, that argued that the growing human population would outstrip the earth's resources and there would inevitably be death and weakness in parts of the population. And Darwin had read Malthus and took that idea of progress through struggle and the weeding out of weaker members by the harsh exigencies of nature, and that was how he came up with his theory of natural selection. Those are phrases that have stuck with our society, and I think our thinking about how nature works and how we work.So those are phrases that came out of science that affect the culture. And the culture, of course, affects science in terms of what we push science to ask for, what we tell science we want to know about the world. And I'm hoping that the new crop of scientists who are looking at all of these cooperative relations among living things - how that holds together ecosystems, how that determines how species can survive - that that new crop of scientists will inform and reform the metaphors that we use, the stories that we tell ourselves about how nature works, how we work, how the culture works. That's what I'm hoping will happen."Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing. www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing. "In some ways, our insistence on dominating is actually destroying us.""It definitely is destroying us. It definitely destroys ecosystems. And I think part of the reason that this story of cooperation among living things appeals to me so much. I mean, in my book Sweet in Tooth and Claw, I look at the work of lots of scientists who studying how nature works and discovering all these incredible connections among living things that certainly help them thrive and help ecosystems thrive.But I think it's this story of cooperation is important in terms of the story that we tell ourselves about nature, and seeing as how we are part of nature, it's important that we see ourselves as possibly a partner instead of a destroyer. I think that we have held onto the perspective that nature is all about competition and conflict. And when we shift that, when we look at nature as this vast web of interconnection and cooperation, and of course competition and conflict in there obviously in some places. But when we look at this vast web of cooperation and collaboration, I think that it changes our view. It changes our view of what's possible.You know, instead of us trying to make order out of chaos, largely out of the chaos that we've created, we can instead look at the world as being held together and look for the places where the connections have been snapped, where the connections have been broken, and where we can roll back some of the damage that we've done and help those connections heal.”www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

"In some ways, our insistence on dominating is actually destroying us.""It definitely is destroying us. It definitely destroys ecosystems. And I think part of the reason that this story of cooperation among living things appeals to me so much. I mean, in my book Sweet in Tooth and Claw, I look at the work of lots of scientists who studying how nature works and discovering all these incredible connections among living things that certainly help them thrive and help ecosystems thrive.But I think it's this story of cooperation is important in terms of the story that we tell ourselves about nature, and seeing as how we are part of nature, it's important that we see ourselves as possibly a partner instead of a destroyer. I think that we have held onto the perspective that nature is all about competition and conflict. And when we shift that, when we look at nature as this vast web of interconnection and cooperation, and of course competition and conflict in there obviously in some places. But when we look at this vast web of cooperation and collaboration, I think that it changes our view. It changes our view of what's possible.You know, instead of us trying to make order out of chaos, largely out of the chaos that we've created, we can instead look at the world as being held together and look for the places where the connections have been snapped, where the connections have been broken, and where we can roll back some of the damage that we've done and help those connections heal.”Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing.www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

"In some ways, our insistence on dominating is actually destroying us.""It definitely is destroying us. It definitely destroys ecosystems. And I think part of the reason that this story of cooperation among living things appeals to me so much. I mean, in my book Sweet in Tooth and Claw, I look at the work of lots of scientists who studying how nature works and discovering all these incredible connections among living things that certainly help them thrive and help ecosystems thrive.But I think it's this story of cooperation is important in terms of the story that we tell ourselves about nature, and seeing as how we are part of nature, it's important that we see ourselves as possibly a partner instead of a destroyer. I think that we have held onto the perspective that nature is all about competition and conflict. And when we shift that, when we look at nature as this vast web of interconnection and cooperation, and of course competition and conflict in there obviously in some places. But when we look at this vast web of cooperation and collaboration, I think that it changes our view. It changes our view of what's possible.You know, instead of us trying to make order out of chaos, largely out of the chaos that we've created, we can instead look at the world as being held together and look for the places where the connections have been snapped, where the connections have been broken, and where we can roll back some of the damage that we've done and help those connections heal.”Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing.www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

"I'm naturally drawn to optimism, which is a gift from my sweet father. I actually worried that I might just be soft-headed until I read this quote from activist and professor Angela Davis: ‘I don't think we have any alternative other than remaining optimistic. Optimism is an absolute necessity, even if it's only optimism of the will ... and pessimism of the intellect.' But it's hard to hang on to optimism. Like others—probably you—I panic at the growing, undeniable evidence of humanity's damage to the natural world around us, and fear we'll never get our shit together to do anything about it as our politics and cultures continue to clash in the nastiest of ways. When I wrote my previous book, The Soil Will Save Us, I discovered a wellspring of optimism as I met farmers, ranchers, scientists, and others figuring out how to restore damaged agricultural landscapes. But if the world is characterized by greed and grasping and selfishness, as so many people believe, would the growing numbers of ordinary ecological heroes be enough?"–Kristin OhlsonSweet in Tooth and ClawKristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing. www.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

Kristin Ohlson is the author of Sweet in Tooth and Claw: Stories of Generosity and Cooperation in the Natural World. Her other books include The Soil Will Save Us: How Scientists, Farmers and Foodies are Healing the Soil to Save the Planet, and Kabul Beauty School: An American Woman Goes Behind the Veil. Olson appears in the award-winning documentary film Kiss The Ground, speaking about the connection between soil and climate. Her work has appeared in the New York Times, Smithsonian, Discover, New Scientist, Orion, American Archeology, and has also been anthologized in Best American Science Writing, and Best American Food Writing."I'm naturally drawn to optimism, which is a gift from my sweet father. I actually worried that I might just be soft-headed until I read this quote from activist and professor Angela Davis: ‘I don't think we have any alternative other than remaining optimistic. Optimism is an absolute necessity, even if it's only optimism of the will ... and pessimism of the intellect.' But it's hard to hang on to optimism. Like others—probably you—I panic at the growing, undeniable evidence of humanity's damage to the natural world around us, and fear we'll never get our shit together to do anything about it as our politics and cultures continue to clash in the nastiest of ways. When I wrote my previous book, The Soil Will Save Us, I discovered a wellspring of optimism as I met farmers, ranchers, scientists, and others figuring out how to restore damaged agricultural landscapes. But if the world is characterized by greed and grasping and selfishness, as so many people believe, would the growing numbers of ordinary ecological heroes be enough?"–Kristin OhlsonSweet in Tooth and Clawwww.kristinohlson.comwww.patagonia.com/stories/sweet-in-tooth-and-claw/story-123959.html www.oneplanetpodcast.orgwww.creativeprocess.infoInstagram @creativeprocesspodcast

The trauma of loss is inevitable, but there are things that can be done to consciously prepare for and deal with things we lose in life. They are also connected deeply to the concepts of discovery. Death and love both hold mysteries that have always captivated the mind.  Kathryn Schulz is a writer at “The New Yorker” and is the author of Being Wrong: Adventures in the Margin of Error and her newest book Lost & Found: Reflections on Grief, Gratitude, and Happiness was just released this year. She won a National Magazine Award and a Pulitzer Prize in 2015 for “The Really Big One,” an article about seismic risk in the Pacific Northwest. Her writing can also be found in “The Best American Science and Nature Writing,” “The Best American Travel Writing,” and “The Best American Food Writing.”Kathryn and Greg talk about losses of all sizes, from the inconsequential to the greatest loss imaginable, and how loss of life is treated across cultures and time, how humans and religion have responded to the trauma of death and loss. Likewise, they talk about the flip side of the coin in finding and discovery, both the trivial and profound - specifically finding a loved one to be one's partners in life. Episode Quotes:Having the inability to admit your mistakes can make a relationship fail31:12: How do you make a relationship work? One way not to make it work is to be unable to admit that you're wrong. And it's hard, when you're in the midst of a fight or friction with your partner. It's very difficult to not inhabit your own in that moment, extremely narrowed field of vision, your sense of woundedness, and your narrative about what happened or whatever may be going on. But you just can't. You have to develop a kind of bifocal vision where, clearly, there are exceptions to this. People are genuinely wronged in relationships as in other things, but in a basically happy relationship where that's not the case, you have to be able to, at some point, step back and say, "Well, what's actually going on here?"21:32: At the heart of existence, for whatever reason wildly beyond our control, is the fact that everything in our lives is wildly impermanent.Can we learn to be better in relationships?29:33: Your first move just has to be to pick the right person. And some of that is compatibility, but some of it is just this deep conviction that they're right for you and you love them because in stressful or difficult moments in a relationship, you have got to be grounded in this sense of this is the one.Show Links:Recommended Resources:Lost & Found: Reflections on Grief, Gratitude, and HappinessBeing Wrong: Adventures in the Margin of ErrorGuest Profile:Contributor's Profile on The New YorkerKathryn Schulz's WebsiteKathryrn Schulz on TwitterKathryn Schulz on TEDTalkHer Work:The Really Big One ArticleLost & Found: A MemoirBeing Wrong: Adventures in the Margin of Error

Dan Levy, the star of Schitt's Creek, loves chefs and wanted to do something to support the culinary community during the pandemic. His idea was a kinder, gentler cooking competition centered around the meal that he loves, but that most restaurant folks loathe—brunch. The result debuts Thursday, Nov. 10th, on HBO Max and it's called The Big Brunch. The show features 10 chef-contestants, all trying to do good in the world while making delicious food, and three judges, Dan, chef and video personality Sohla El-Waylly, and hospitality pro Will Guidara. Dan joins host Kerry Diamond to talk about how The Big Brunch came to be, casting the judges and chefs, and why brunch is his favorite meal. In the second half, Sohla stops by to talk about her role on the show, her journey to becoming a chef, and her time owning and running a restaurant. She also discusses the new book she guest-edited, the 2022 edition of The Best American Food Writing series. Thank you to Hedley & Bennett for supporting today's episode. Check out their new chefs' knives at hedleyandbennett.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Check out our brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here!Subscribe to our newsletter and check out past episodes and transcripts here!More on Dan: Instagram, WebsiteMore on Sohla: Instagram, The Best American Food Writing 2022

We're spending this week cooking up some incredible fall programming. To tide you over, here's a re-air of our episode with Sohla El-Waylly, all about cooking basics, ancient recipes, and Sohla and Jonathan's shared affinity for a certain Taco Bell classic that was discontinued at the time of this recording and is now BACK!  Sohla El-Waylly is a culinary creator, writer, and community advocate. She's the guest editor of the forthcoming collection The Best American Food Writing 2022, available for pre-order now. She can also be seen starring in The HISTORY® Channel's online series Ancient Recipes with Sohla.  You can keep up with Sohla's work on Instagram @sohlae and at www.hellosohla.com. Join the conversation, and find out what former guests are up to, by following us on Instagram and Twitter @CuriousWithJVN.  Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook. Transcripts for each episode are available at JonathanVanNess.com. Love listening to Getting Curious? Now, you can also watch Getting Curious—on Netflix! Head to netflix.com/gettingcurious to dive in. Our executive producer is Erica Getto. Our associate producer is Zahra Crim. Our editor is Andrew Carson. Our theme music is “Freak” by QUIÑ; for more, head to TheQuinCat.com. Getting Curious merch is available on PodSwag.com.

Melissa Chadburn is the author of the debut novel A Tiny Upward Shove, available from Farrar, Straus, & Giroux. Chadburn's writing has appeared in The Los Angeles Times, The New York Times Book Review, The New York Review of Books, The Paris Review Daily, The Best American Food Writing, and many other publications. Her extensive reporting on the child welfare system appears in the Netflix docuseries The Trials of Gabriel Fernandez. Melissa is a worker lover and through her own labor and literary citizenship strives to upend economic violence. Her mother taught her how to sharpen a pencil with a knife and she's basically been doing that ever since. She is a Ph.D. candidate in Creative Writing at the University of Southern California and lives in greater Los Angeles. *** Otherppl with Brad Listi is a weekly literary podcast featuring in-depth interviews with today's leading writers. Launched in 2011. Books. Literature. Writing. Publishing. Authors. Screenwriters. Etc. Available where podcasts are available: Apple Podcasts, Google Podcasts, Spotify, Stitcher, iHeart Radio, etc. Subscribe to Brad Listi's email newsletter. Support the show on Patreon Merch @otherppl Instagram  YouTube Email the show: letters [at] otherppl [dot] com The podcast is a proud affiliate partner of Bookshop, working to support local, independent bookstores. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kathryn Schulz is a staff writer at The New Yorker and the author of Being Wrong: Adventures in the Margin of Error. She won a National Magazine Award and a Pulitzer Prize in 2015 for “The Really Big One,” an article about seismic risk in the Pacific Northwest. Her new memoir, Lost & Found grew out of “Losing Streak,” which was originally published in The New Yorker and later anthologized in The Best American Essays. Her other essays and reporting have appeared in The Best American Science and Nature Writing, The Best American Travel Writing, and The Best American Food Writing. A native of Ohio, she lives with her family on the Eastern Shore of Maryland.In this episode, Kathryn and I discuss her new memoir, memories of her father, and all things that are lost . . . and found.  Support the show

Ryan talks to Kathryn Schulz about teaching your kids how to wrestle with the inevitability of loss and grief, protecting those around us and passing along a better world for your kids, and more.Kathryn Schulz is a staff writer at The New Yorker and the author of Being Wrong: Adventures in the Margin of Error. She won a National Magazine Award and a Pulitzer Prize in 2015 for “The Really Big One,” an article about seismic risk in the Pacific Northwest. Her most recent book is Lost & Found, a memoir that grew out of “Losing Streak,” which was originally published in The New Yorker and later anthologized in The Best American Essays. Her other essays and reporting have appeared in The Best American Science and Nature Writing, The Best American Travel Writing, and The Best American Food Writing. A native of Ohio, she lives with her family on the Eastern Shore of Maryland.This podcast is sponsored by BetterHELP. BetterHELP will assess your needs and match you with your own licensed professional therapist and you can start communicating in under 48 hours. Get 10% off your first month at betterhelp.com/dailydadInsideTracker provides you with a personalized plan to improve your metabolism, reduce stress, improve sleep, and optimize your health for the long haul. For a limited time, get 20% off the entire InsideTracker store. Just go to insidetracker.com/DAILYDAD to claim this deal.Sign up for the Daily Dad email: DailyDad.comFollow Daily Dad: Twitter, Instagram, Facebook, YouTube

Acclaimed long-form writer Tom Junod takes us behind “Untold,” the massive, 30,000-word immersive story of ‘the most dangerous player in the history of college football' recently released by ESPN Magazine. ESPN senior writer Tom Junod has written some of the most enduring and widely read longform journalism of the last 30 years. He joined ESPN in 2016 and has specialized in deeply reported stories on subjects ranging from Muhammad Ali's funeral to Tom Brady's desire to play forever. He has been nominated for an Emmy for his work on “The Hero of Goodall Park,” an E60 Film on the ancient secrets that were revealed when a car drove on a baseball field in Maine during a Babe Ruth League game in 2018. In his most recent story for ESPN, “Untold,” he and ESPN investigative reporter Paula Lavigne spent nearly two years uncovering the horrifiic crimes of Todd Hodne, a Penn State football player who in the late 1970s terrorized State College PA and Long Island NY as a serial sexual predator. Before coming to ESPN, Junod wrote for GQ and Esquire, where he won two National Magazine Awards and was a finalist for the award a record 11 times. For Esquire's 75th Anniversary, the editors of the magazine selected his 9/11 story “The Falling Man' as one of the seven top stories in Esquire's history. in 2019, his story on beloved children's TV host Fred Rogers, “Can You Say…Hero?,” served as the basis for the movie “A Beautiful Day in The Neighborhood,” starring Tom Hanks and Matthew Rhys. His work has been widely anthologized in collections including The Best American Magazine Writing, the Best American Sports Writing, the Best American Political Writing, the Best American Crime Writing, and the Best American Food Writing. He has also written for The Atlantic.  Junod has won a James Beard Award for an essay about his mother's cooking, and is working on a memoir about his father for Doubleday. Born and raised on Long Island, he lives in Marietta, GA with his wife Janet, his daughter Nia and his pit bull Dexter. Hosted by Jaci Clement, CEO and Executive Director, Fair Media Council. FMC Fast Chat is the podcast of the Fair Media Council. www.fairmediacouncil.org Learn more about your ad choices. Visit megaphone.fm/adchoices

Acclaimed long-form writer Tom Junod takes us behind “Untold,” the massive, 30,000-word immersive story of ‘the most dangerous player in the history of college football' recently released by ESPN Magazine. ESPN senior writer Tom Junod has written some of the most enduring and widely read longform journalism of the last 30 years. He joined ESPN in 2016 and has specialized in deeply reported stories on subjects ranging from Muhammad Ali's funeral to Tom Brady's desire to play forever. He has been nominated for an Emmy for his work on “The Hero of Goodall Park,” an E60 Film on the ancient secrets that were revealed when a car drove on a baseball field in Maine during a Babe Ruth League game in 2018. In his most recent story for ESPN, “Untold,” he and ESPN investigative reporter Paula Lavigne spent nearly two years uncovering the horrifiic crimes of Todd Hodne, a Penn State football player who in the late 1970s terrorized State College PA and Long Island NY as a serial sexual predator. Before coming to ESPN, Junod wrote for GQ and Esquire, where he won two National Magazine Awards and was a finalist for the award a record 11 times. For Esquire's 75th Anniversary, the editors of the magazine selected his 9/11 story “The Falling Man' as one of the seven top stories in Esquire's history. in 2019, his story on beloved children's TV host Fred Rogers, “Can You Say…Hero?,” served as the basis for the movie “A Beautiful Day in The Neighborhood,” starring Tom Hanks and Matthew Rhys. His work has been widely anthologized in collections including The Best American Magazine Writing, the Best American Sports Writing, the Best American Political Writing, the Best American Crime Writing, and the Best American Food Writing. He has also written for The Atlantic.  Junod has won a James Beard Award for an essay about his mother's cooking, and is working on a memoir about his father for Doubleday. Born and raised on Long Island, he lives in Marietta, GA with his wife Janet, his daughter Nia and his pit bull Dexter. Hosted by Jaci Clement, CEO and Executive Director, Fair Media Council. FMC Fast Chat is the podcast of the Fair Media Council. www.fairmediacouncil.org Learn more about your ad choices. Visit megaphone.fm/adchoices

Jacke takes a look at the first work of literature by an African American author, courtesy of Fictions of America: The Book of Firsts by Uli Baer and Smaran Dayal. Then he turns things over to Storybound, a Podglomerate podcast, for a conversation with author Melissa Chadburn and excerpts from her essay "The Throwaways." Melissa Chadburn's writing has appeared in The LA Times, NYT Book Review, NYRB, Longreads, Paris Review online, and dozens other places. Her essay on food insecurity was published in “Best American Food Writing 2019.” She's done extensive reporting on the child welfare system and appears in the Netflix docuseries “The Trials of Gabriel Fernandez.” Her debut novel, A Tiny Upward Shove, is forthcoming with Farrar, Straus, & Giroux. She is a Ph.D. candidate at USC's Creative Writing Program.  Storybound is a radio theater program designed for the podcast age. Storybound is hosted by Jude Brewer and brought to you by The Podglomerate and Lit Hub Radio. Learn more about your ad choices. Visit megaphone.fm/adchoices

Melissa Chadburn reads from her essay "The Throwaways," backed by an original Storybound remix with sound design and arrangement by Jude Brewer. Melissa Chadburn's writing has appeared in The LA Times, NYT Book Review, NYRB, Longreads, Paris Review online, and dozens other places. Her essay on food insecurity was published in "Best American Food Writing 2019." She's done extensive reporting on the child welfare system and appears in the Netflix docuseries "The Trials of Gabriel Fernandez." Her debut novel, "A Tiny Upward Shove," is forthcoming with Farrar, Straus, & Giroux. She is a Ph.D. candidate at USC's Creative Writing Program. Melissa is a worker lover and through her own work and literary citizenship strives to upend economic violence. Support Storybound by supporting our sponsors: Scribd combines the latest technology with the best human minds to recommend content that you'll love. Go to try.scribd.com/storybound to get 60 days of Scribd for free. Acorn.tv is the largest commercial free British streaming service with hundreds of exclusive shows from around the world. Try acorn.tv for free for 30 days by going to acorn.tv and using promo code Storybound. ButcherBox sources their meat from partners with the highest standards for quality. Go to ButcherBox.com/STORYBOUND to receive a FREE turkey in your first box. Storybound is hosted by Jude Brewer and brought to you by The Podglomerate and Lit Hub Radio. Let us know what you think of the show on Instagram and Twitter @storyboundpod. *** This show is a part of the Podglomerate network, a company that produces, distributes, and monetizes podcasts. We encourage you to visit the website and sign up for our newsletter for more information about our shows, launches, and events. For more information on how The Podglomerate treats data, please see our Privacy Policy.  Since you're listening to Storybound, you might enjoy reading, writing, and storytelling. We'd like to suggest you also try the History of Literature or Book Dreams. Learn more about your ad choices. Visit megaphone.fm/adchoices

The restaurant and hospitality industries are high-paced and high-stress—and have some of the highest rates of mental illness in any field.Jenn talks to Food & Wine Magazine's Kat Kinsman, MIDA Boston's Douglass Williams, and McLean Hospital's Ipsit Vahia, MD. Together they discuss mental health in the restaurant and hospitality industries, cover ways to recognize crisis in yourself and others, and share methods to have constructive—and productive—conversations about mental health.Kat Kinsman is senior editor at Food & Wine Magazine, author of “Hi, Anxiety: Life With a Bad Case of Nerves,” host of Food & Wine's Communal Table podcast, and founder of Chefs With Issues. She is a frequent public speaker on the topics of food and mental health, won a 2020 IACP Award for Personal Essay/Memoir, and has had work included in the 2020 and 2016 editions of The Best American Food Writing.Douglass Williams earned a degree from The Academy of Culinary Arts at Atlantic Cape Community College. In his culinary explorations, he has traveled through Southeast Asia, working at an entirely sustainable resort in Chumphon as well as Sardinia. Following working in Michelin-starred restaurants in New York and Paris, he opened MIDA, an Italian influenced neighborhood restaurant, in Boston's South End.Ipsit Vahia, MD, is a geriatric psychiatrist, clinician, and researcher. He is the associate chief of the Division of Geriatric Psychiatry and director of Digital Psychiatry Translation at McLean Hospital. He is also director of the Technology and Aging Laboratory. Dr. Vahia serves on the American Psychiatric Association (APA) Council on Geriatric Psychiatry and the Geriatric Psychiatry Committee of the American Board of Psychiatry and Neurology.RELEVANT CONTENT:– More about the episode: mclean.link/nfv– Read the episode transcript: mclean.link/4bc- - -The McLean Hospital podcast Mindful Things is intended to provide general information and to help listeners learn about mental health, educational opportunities, and research initiatives. This podcast is not an attempt to practice medicine or to provide specific medical advice.© 2022 McLean Hospital. All Rights Reserved.

Ryan reads today's daily meditation and talks to Kathryn Schulz about her new book Lost & Found: A Memoir, the perpetual disconnect between reality and rhetoric, the importance of confronting darkness and dealing with grief, and more.Kathryn Schulz is a staff writer at The New Yorker and the author of Being Wrong: Adventures in the Margin of Error. She won a National Magazine Award and a Pulitzer Prize in 2015 for “The Really Big One,” an article about seismic risk in the Pacific Northwest. Her most recent book is Lost & Found, a memoir that grew out of “Losing Streak,” which was originally published in The New Yorker and later anthologized in The Best American Essays. Her other essays and reporting have appeared in The Best American Science and Nature Writing, The Best American Travel Writing, and The Best American Food Writing. A native of Ohio, she lives with her family on the Eastern Shore of Maryland.For a limited time, UCAN is offering you 30% off on your first order when you use code STOIC at checkout Just go to UCAN.CO/STOICNovo is the #1 Business Banking App - because it's built from the ground up to be powerfully simple and free business banking that Money Magazine called the Best Business Checking Account of 2021. This year, get your FREE business banking account in just 10 minutes at bank novo.com/STOICNew Relic combines 16 different monitoring products that you'd normally buy separately, so engineering teams can see across their entire software stack in one place. Get access to the whole New Relic platform and 100GB of data free, forever – no credit card required! Sign up at NewRelic.com/stoic.Try Surfshark risk-free with a 30-day money-back guarantee. Get Surfshark VPN at surfshark.deals/STOIC. Enter promo code STOIC for 83 % off and three extra months free!As a member of Daily Stoic Life, you get all our current and future courses, 100+ additional Daily Stoic email meditations, 4 live Q&As with bestselling author Ryan Holiday (and guests), and 10% off your next purchase from the Daily Stoic Store. Sign up at https://dailystoic.com/life/ Sign up for the Daily Stoic email: https://dailystoic.com/dailyemailCheck out the Daily Stoic Store for Stoic inspired products, signed books, and more.Follow us: Instagram, Twitter, YouTube, TikTok, FacebookFollow Kathryn Schulz: Homepage, Twitter 

“I think a lot about how to map the scale of our own lives against the scale of existence.” –Kathyrn Schulz Not long after Kathryn Schulz fell in love with the woman she would marry, her beloved father died. Now she's written a memoir, Lost & Found, in which she shares these deeply personal stories and expands them into a consideration of the ways that loss and discovery and joy and grief affect, and intermingle in, all of our lives. In our Book Dreams conversation with Kathryn, we discuss everything from the jaw-droppingly fascinating childhood of Kathryn's father, to the surprisingly rich history–and all-too-often overlooked complexity–of the word “and,” to the meaning that scarcity bestows on life. Kathryn Schulz has been a staff writer at The New Yorker since 2015. In 2016, she won the Pulitzer Prize for Feature Writing and a National Magazine Award for “The Really Big One,” an article about seismic risk in the Pacific Northwest. Her memoir Lost & Found grew out of a piece called “Losing Streak,” which was originally published in The New Yorker and later anthologized in The Best American Essays. Her other essays and reporting have appeared in The Best American Science and Nature Writing, The Best American Travel Writing, and The Best American Food Writing. Kathryn is also the author of the bestselling book Being Wrong: Adventures in the Margin. Find us on Twitter (@bookdreamspod) and Instagram (@bookdreamspodcast), or email us at contact@bookdreamspodcast.com. We encourage you to visit our website and sign up for our newsletter for information about our episodes, guests, and more. Book Dreams is a part of Lit Hub Radio and the Podglomerate network, a company that produces, distributes, and monetizes podcasts. For more information on how The Podglomerate treats data, please see our Privacy Policy. Since you're listening to Book Dreams, we'd like to suggest you also try other Podglomerate shows about literature, writing, and storytelling like Storybound and The History of Literature. Learn more about your ad choices. Visit megaphone.fm/adchoices

Korsha Wilson is a brilliant food writer and the host of A Hungry Society podcast on Heritage Radio Network. She examines and illuminates the world of restaurants, food, culture, and how what we eat speaks to the conditions of our society. She is a graduate of The Culinary Institute of America and spent two years in journalism school at Emerson College She has written for many publications including The New York Times, Saveur, Food & Wine, the New Yorker, The Boston Globe, Boston Magazine, Eater, Civil Eats, Thrillist and more. She was named a Southern Foodways Alliance Smith fellow, was a participant of the Jack Jones Literary Arts' inaugural #Culture, Too fellowship in 2019. In 2020, her essay on restaurant criticism was included in "Best American Food Writing", an anthology edited by J.Kenji Lopez-Alt and Silvia Killingsworth. Her weekly podcast A Hungry Society on Heritage Radio Network highlights diverse voices in the food world. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Joe Fassler's piece "Lab-grown meat is supposed to be inevitable. The science tells a different story." brought new discussions to the cultured meat industry. Joe Fassler is deputy editor of The Counter, a nonprofit newsroom covering the business, politics, and culture of American food. Twice a finalist for a James Beard Media Award, his food journalism has been anthologized in The Best American Food Writing and appeared in publications like TheAtlantic.com, The Guardian, and Smithsonian. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Hello and welcome to The Rob Burgess Show. I am, of course, your host, Rob Burgess. On this our 207th episode, our guest is Jonathan Malesic. Jonathan Malesic is a writer and a former tenured college professor, sushi chef and parking lot attendant. His essays have been recognized as notable in Best American Essays (2019, 2020) and Best American Food Writing (2020) and have received special mention in the Pushcart Prize anthology (2019). His work has appeared in The New Republic, New York Times Magazine, The Washington Post, America, Commonweal, Notre Dame Magazine, The Hedgehog Review, Chronicle of Higher Education and elsewhere. He has been the recipient of major grants from the National Endowment for the Humanities and the Louisville Institute. His first book, “Secret Faith in the Public Square,” won a ForeWord INDIES gold medal for the religion category (2009). His next book, “The End of Burnout,” will be published by University of California Press on Friday, Dec. 10, 2021. He holds a Ph.D. from the University of Virginia and teaches writing at Southern Methodist University in Dallas. Join The Rob Burgess Show mailing list! Go to tinyletter.com/therobburgessshow and type in your email address. Then, respond to the automatic message. Also please make sure to comment, follow, like, subscribe, share, rate and review everywhere the podcast is available, including iTunes, YouTube, SoundCloud, Stitcher, Google Play Music, Twitter, Internet Archive, TuneIn, RSS, and, now, Spotify. The official website for the podcast is www.therobburgessshow.com. You can find more about me by visiting my website, www.thisburgess.com.If you have something to say, record a voice memo on your smartphone and send it to therobburgessshow@gmail.com. Include “voice memo” in the subject line of the email. Also, if you want to call or text the show for any reason, the number is: 317-674-3547.

Mayukh Sen is a James Beard and IACP Award–winning writer based in Brooklyn. His work has been anthologized in two editions of The Best American Food Writing. He teaches food journalism at New York University. About Taste Makers: Seven Immigrant Women Who Revolutionized Food in America Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what's on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

Learn how to create food imagery that tickles your reader’s taste buds and makes their mouths water! Read the article here. Visit ZayZoh.com for more episodes, articles, and essays. Also, subscribe to my weekly newsletter and Youtube Channel. Here’s why I podcast. Cited Works Greenlee, Cynthia. “A Real Hot Mess: How Grits Got Weaponized Against Cheating Men.” Vice, Vice Media Group, 14 Feb. 2019, www.vice.com/en/article/xwbgen/a-real-hot-mess-how-grits-got-weaponized-against-cheating-men. Dahl, Roald, and Quentin Blake. Charlie and the Chocolate Factory. Illustrated, Puffin Books, 2007. Cooper, Becky. “Bar Omar: Tables for Two.” The New Yorker, Condè Nast, 9 July 2019, www.newyorker.com/magazine/2016/06/20/bar-omar-tables-for-two. Suggested Reading Killingsworth, Silvia, and Kenji López-Alt. Best American Food Writing 2020 (The Best American Series ®). Best American Paper, 2020. Ephron, Nora. I Feel Bad About My Neck: And Other Thoughts on Being a Woman. Reprint, Knopf Doubleday Publishing Group, 2008.

Alicia Kennedy joins Sophia today as the second guest in WIP’s Well & Good mini-series on sustainability! Alicia’s weekly newsletter, From the Desk of Alicia Kennedy, shines a light on the interconnection between food culture, politics, climate change, labor, corporations, and media. Her essays have been listed as “notable” in Best American Food Writing and Best American Travel Writing, and have been mentioned by the New York Times. Today, Alicia and Sophia sit down to discuss her vegan bakery and how it started, how meat consumption has become so ingrained into multiple aspects of our culture, and what we all can do to rely less on meat and more on better tasting vegan food.Executive Producers: Sophia Bush & Rabbit Grin ProductionsAssociate Producers: Caitlin Lee & Josh WindischEditor: Josh WindischArtwork by the Hoodzpah SistersThis show is brought to you by Brilliant Anatomy.

In this premier episode, hosts Betsy Goulet and Rachael Kerrick-Brucker talk with Melissa Chadburn. Melissa Chadburn is an economic justice fellow at Community Change and a doctoral candidate in the University of Southern California's creative writing program. Melissa has written for LA Times, NYRB, NYTBR, Buzzfeed, longreads, American Public Media's Marketplace, and dozens other places. Her essay, “The Throwaways,” received notable mention in Best American Essays and Best American Nonrequired Reading. Her essay Food of My Youth was selected for Best American Food Writing 2019, and her debut novel, A Tiny Upward Shove, is forthcoming with Farrar, Straus, & Giroux. Melissa also appears in the docuseries, 'The Trials of Gabriel Fernandez', a heartbreaking series about an eight-year-old child, Gabriel, and the abuse he endured that eventually led to his tragic death. 'The Trials of Gabriel Fernandez' premiered on Netflix on February 25, 2020. 

Kenji López-Alt is an innovator—in and out of the kitchen. Chief culinary advisor of Serious Eats, columnist for the New York Times, and editor for The Best American Food Writing 2020, Kenji is a savvy food writer who offers straightforward tips and techniques for experts, home chefs, and parents alike. The mastermind behind The Food Lab, a NYT Bestseller and winner of the James Beard Award for General Cooking, Kenji shares the science of cooking at home. His latest book, Every Night Is Pizza Night, is a children’s picture book about open-mindedness and community, that also includes an easy (and kid-friendly) pizza recipe. As a chef, restaurateur, and father, Kenji recognizes the need to appreciate and value people, their culture, and of course, food. Join us on this episode of Live to Eat as we talk about the secret to cooking steak at home, the best way to roast your turkey, how to get kids to try new foods, and three ways to avoid toxic culture in the workplace.

If you have dozens of bottles stored in your cellar just waiting for the "right time" to drink or for a special occasion, then this episode is for you. Inside Wine Podcast host Joe Janish talks to Food&Wine Magazine Executive Wine Editor Ray Isle, who, during the COVID-19 pandemic, began plowing through his wine cellar and sharing the experience on his Instagram channel with the hashtag #WTFDrinkTheCellar. Ray offers many excellent reasons why you should raid your wine cellar and drink up those special bottles -- or else your kids may wind up with them! He also offers tips on how to pair older wines with food, when to decant a wine, what to do if the wine is not quite ready (or past its prime), how to find the perfect time to open a wine, and tips on buying wines that aren't so expensive yet can age beautifully. You can vicariously follow Ray's expedition through his wine cellar on Instagram @rayisle (https://www.instagram.com/rayisle/) and on Twitter @islewine (https://twitter.com/islewine). Ray Isle is the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor of Travel + Leisure. He writes Food & Wine's monthly “Bottle Service” column and oversees wine content for both brands as well as contributing regular print and online features about wine, spirits, and wine-related travel. His articles about wine, beer, food and spirits have appeared in a wide range of national publications, as well as in Best American Food Writing. He has twice won the IACP Award for Narrative Beverage Writing, has won a gold award from the North American Travel Journalists Association, and been nominated three time for the James Beard Award in beverage writing. He speaks regularly on wine at events and is a frequent guest on national media, appearing on programs such as NBC’s Today show, CNBC’s On the Money & Squawk Box, American Public Media’s “Splendid Table,” and many others. Follow his wine exploits on twitter @islewine and on Instagram @rayisle. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!  

Premature Sarah Digregorio----------------- Once a month I have to tell a pregnant yoga student that she cannot practice in our studio, cannot hang upside down in the Yoga Trapeze, or practice long-hold, passive stretches in our Gravity Yoga classes. Why? We teach strong, athletic classes with inversions and deep stretches. It's not safe. I've been accused of trying to tell women what to do with their bodies (and worse!), but the truth is, I just want to keep students safe, including the unborn ones. On this week's podcast, you'll meet a journalist whose premature birth served as the impetus for the research and writing of an entire book on the history of premature birth that includes oven-incubated babies and circus sideshow preemies. Listen & Learn: How incubators for preemies were first introduced in 1880 How stress, age, pollution, and other unknown factors are potential contributors Why 50% of the time, the cause of premature birth is unknown How to think about this problem holistically Links & Resources: Sarah's website EARLY Book   ABOUT OUR GUESTSarah is a freelance journalist who has written for various publications, including the New York Times, the Wall Street Journal, the Village Voice, Food & Wine, BuzzFeed, Parade, and Saveur. Her work has been included in the Best American Food Writing yearly anthologies three times. Her new book is called, EARLY: A History of Premature Birth and What is Tells us About Being Human.  Nutritional Tip of the Week: What is your dosha Got Questions? Send me a voicemail here: Ask Lucas a Question Or write to us: podcast@yogabody.com  Like the Show? Leave us a Review on iTunes

On today's episode of All in the Industry®, host Shari Bayer's guest is Ruth Reichl, best-selling author and food writing icon, who was formerly the restaurant critic and food editor for The Los Angeles Times, the restaurant reviewer for The New York Times, and Editor-in-Chief of Gourmet magazine, a title she held for ten years. Ruth has authored five memoirs, including Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, For You, Mom, Finally and Save Me the Plums, which was published in April. Her work also includes her first novel, Delicious!, and cookbook, My Kitchen Year, 136 Recipes that Saved My Life. She edited Best American Food Writing 2018, and The Modern Library Food Series, which currently includes ten books. She was Executive Producer and host of the public television series, Adventures with Ruth; and a judge on Top Chef Masters. She is the recipient of six James Beard Awards. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chef Mei Lin's Nightshade in Los Angeles, CA. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! We are also thrilled to announce H.O.S.T. SUMMIT + SOCIAL, a new conference for, and about, the hospitality industry, based on our All in the Industry show, taking place Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn, NYC. H.O.S.T. (Hospitality. Operations. Services. Technology.) will feature hospitality leaders from some of our most popular episodes on intimate panels, one-on-one interviews, industry news discussions, curated lunch conversations, and more! For more information and tickets, visit www.allintheindustry.com. Register before November 30, 2019 for our special early bird pricing. Are you #ALLIN?!All In The Industry is powered by Simplecast.

Jenny reached out to the host of her favorite foodie podcast to see if she would be interested in collaborating on a recommendations episode - just in time for the holidays! We cover a range of types of books - cookbooks, essays, memoir - and have a few titles from the backlist to recommend as well. The second season of the Skillet podcast goes live the same day this episode, so I hope you'll give both a listen!Download or listen via this link: Reading Envy 171: Foodie Recommendations with Jen Nathan OrrisSubscribe to the podcast via this link: FeedburnerOr subscribe via Apple Podcasts by clicking: SubscribeOr listen through TuneIn Or listen on Google Play Listen via StitcherListen through Spotify Books discussed: Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver The Nordic Baking Book by Magnus Nilsson Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton-MartinNotes from a Young Black Chef by Kwame Onwuachi  Nothing Fancy: Unfussy Food for Having People Over by Alison RomanWomen on Food ed. by Charlotte DruckmanSmall Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia TurshenThe Modern Cook's Year by Anna JonesMixtape Potluck Cookbook by Questlove South: Essential Recipes and New Explorations by Sean Brock The Jewish Cookbook by Leah KoenigThe Best American Food Writing 2019 edited by Samin NosratOther mentions:ASAP's Farm Tour (Western North Carolina)Chef's Table - Magnus Nilsson (tv show)Nilsson - Thick Oven-Baked Pancake with Apple on JennyBakesThe Cooking Gene by Michael TwittyTop Chef Season 13Kith and Kin Where I Come From by Aaron SanchezAlison Roman on InstagramFeed the Resistance by Julia TurshenDorie GreenspanBaking with Julia by Dorie Greenspan and Julia ChildBaking: From My Home to Yours by Dorie Greenspan Keep Calm and Cook On podcastJones - Whole-wheat spelt, date, and molasses scones on JennyBakesJones - Cauliflower rice with fried eggs and green chutney on JennyBakes Chef's Table episode with Sean BrockHeritage by Sean BrockBrock - Peanut Butter Chess Pie on JennyBakesBest American Food Writing 2018 edited by Ruth ReichlThe Bitter Southerner Related Episodes (and Posts):Episode 064 - Reading Down the Rabbit Hole with guest Tracy Landrith Episode 143 - Reading the Pain with KalaRecommended Reads in Biography and Memoir: Foodie (July 2017)Stalk us online:Jenny at GoodreadsJenny on TwitterJenny is @readingenvy on Instagram and LitsySkilletpodcast.comJen is @skilletpodcast on InstagramJen is @skilletpod on TwitterSome of these links are Amazon affiliate links, where I do get a minor kickback when people click on them. Since I never beg for donations, I don't feel too bad about it.

Tejal Rao, the beautiful, anonymous, James-Beard-Winning California Restaurant critic at the NYT, discusses her love affair with food, how she navigates wellness while consuming hundreds of restaurant meals a year, sexism in the food industry, her favorite food writers, and the perfect bra!Plus, recs: Jasmine Lee Jones's THE SEVEN METHODS OF KILLING KYLIE JENNER, Vanessa Hua's RIVER OF STARS, and another vote for Hi Wildflower.In addition to the paper of record, read Tejal's work in BEST AMERICAN FOOD WRITING and WOMEN ON FOOD!All products, services, people and causes referenced in this episode are linked in our official newsletter, STUFF & THINGS!Struggling with anything beauty/wellness? Have a rec? Email foxybrowns@earios.netTwitter: @camillard and @naankingInsta: @thecamillard and @primattoo See acast.com/privacy for privacy and opt-out information.

Is there an introduction needed here? Over her groundbreaking career, Ruth Reichl has served as the food editor of the Los Angeles Times, the restaurant critic of the New York Times, and the editor in chief of the legendary magazine Gourmet. She’s written juicy memoirs, mentored a generation of writers and editors, and still writes with regularity, curiosity, and a love for real journalism. She also whispers in beautiful character-count limits on Twitter if you haven’t checked that out.So what did we talk about? Reichl discusses editing the The Best American Food Writing 2018, grades the current New York Timesrestaurant critics, reflects on her time at the Los Angeles Times, when she would publish 60 pages a week and oversaw 20 full-time employees (food-media glory days!), discusses the terrible economic reality facing restaurants, and remembers her first cookbook, published in 1972. She also might surprise some with her take on journalism in the #MeToo era. Also on this episode, Smitten Kitchen’s Deb Perelman answers the question: What’s an unpopular food that is due for a comeback?

Writing Work. With Wine and Intention. Welcome to the last in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th to 19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Writer and sommelier Jason Tesauro, author of The Modern Gentleman and a contributor to this year's Best American Food Writing series for his profile of chef Bo Bech. Jason will be appearing at an event Sunday, March 26th at JMRL as part of a panel discussion. Event details are listed below. I first became aware of Jason's writing because of his book. We know so many of the same people in the food world and I'm sure we've met briefly during my many forays to Barboursville Vineyards where he's been a sommelier for 15 years. So it was a thrill to finally coordinate our busy schedules for a talk. Not just any journalistic back and forth, but a real honest-to-goodness deep conversation about food writing which evolved into his philosophy of setting your intention as you move throughout your day. And your life. Something I can definitely get behind in this age of instant gratification. Slowing down. Making that tiny bit of extra effort. Living awake and aware. "My job as a writer...I want you to see past my words into the intention of that grower of that chef of that restaurateur." Jason's passion comes out in the piece selected for this year's Best Of series about Chef Bo Bech, a Michelin-starred chef in Denmark, who self-describes as "Complicated Simple". With every beautiful raw ingredient he selects, he sets his intention to transforms it for the plate, while preserving its simple essence. For example, changing the shape of an avocado so when you go to taste it your mouth goes on a journey of discovery and surprise. Chef Bech is no precious "Tweezer Punk" (Tesauro's term), but an innovative chef exploring boundaries. Pushing the diner's expectations and understanding of an ingredient. Continually setting his intention with every plate to create a unique dining experience for his patrons. One so special they'll never forget it. Which behooves Jason to take a similar approach when it comes to reporting. "The complicated part is how do I put my ego aside and how can I explore the humanity? It's about a beet, but it's not really the beet, it's the the heartbeat of the grower who survived the winter and made the ground sing." The deeper themes are the complicated part when it comes to food writing. Tesauro's piece is a travelogue of Virginia with Jason taking Chef Bech to all his favorite haunts, "foraging" simple ingredients for a one-off pop up in New York called The Bride of the Fox. Fifteen hundred people signed up, but only six invitations went out. A mere ninety minutes before the dinner was due to start. How did Jason get this sweet gig? What was his game plan? Listen to find out. "What I love about Bo Bech's food, he will take two ingredients that we're all familiar with and put them on a plate in a mashup we've never experienced...I think Bo never plays it safe. And I'm drawn to artists who live in that space...I like to be around people who are not pushing the envelope for innovation's sake, but they're challenging themselves to evolve and grow." Not resting on your laurels. Pushing yourself to do more. Jason is an embodiment of that himself, a true Renaissance man who not only writes, works as a sommelier, but who has created an entire lifestyle choice with his book and website The Modern Gentleman which espouses the belief no matter your age or background, there's no reason to move through life sloppy and half-assed, as my Momma used to say. The origin story behind the book fascinated me, then convinced me to buy a copy for my nephew. Because a huge part of that story involves setting your intention, saying "Yes" to opportunities, and overcoming fear. Just showing up. "To me intention is the important word here. Because the intention behind growing, behind sourcing, behind plating, I think that is immediately apparent (when it comes to restaurants). The 3-star (restaurant) wanted to show me their ego. They wanted the show. The 1-star nourished me and showed me her heart and her intention. And I came away with an understanding of each dish. A memory. Wheras the 3-star was a blitz of theater, of smoke, of polished meticulousness. But it felt souless." Future plans? Jason recently submitted a wine piece to Esquire. It's one he fought hard for because instead of talking about the beverage in the technical terms most sommeliers use, he went emotional. No flavor or sensory descriptors here. Jason focused on questions like how do you feel while tasting this wine? What does it make you want to do? In what time and place would you drink it? If the wine were a person, who would it be? That style of writing conveys so much more to the reader. It's more accessible. There are more opportunities for connection. While writing the piece, Jason set that intention and hoped for the best. He knew it might be rejected, but he showed up anyway. Guess what? The editors loved it and his article will appear in the Spring. I can't wait to read it and hope more food and wine writers follow his example. I know I'm inspired to do so. "I hope it leads to a shift in the way that we talk about food and wine. Because ultimately it's not just a bunch of salt and acid mixed up together. It's soul. It's place. It's intention." This talked propelled me. I left feeling energized, ready to set my own intentions for the podcast. Wandering through Jackson Ward made me nostalgic for my hometown which made me remember. Which made me rush home and write a blog post that garnered more response from readers than anything I've written in months. Maybe there's something to this intention thing? Listen and discover it for yourself. Then head out Sunday for his panel talk. See you there! Best American Food Writing 2016 Sun. March 26, 1:00 PM - 2:30 PM Central JMRL Library, 201 E Market Street, Charlottesville, Virginia Join food writers Todd Kliman, Jason Tesauro, Joe Yonan, and moderator Holly Hughes as they discuss the Best Food Writing 2016 series. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - Help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - Help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Virginia Festival of the Book - Head out to the food writing events among tons of others. Yes, I'm biased. To Your Health, WPVC 94.7 - Thanks to host M.C. Blair for having me as a guest! Here is the audio. Luca Paschina of Barboursville Vineyards - The man. The legend. In researching Jason, I came across this quote and knew I'd start the talk with it. It's from Bryan Curtis's piece in The Ringer called, "The Rise (and Fall?) of Food Writing." In a fully digitized world, food offers the promise of writing about something tangible. “I feel like people are longing for connection,” said the writer Jason Tesauro. “We’ve gotten to a place where soul and authenticity and genuineness — there’s a dearth of it about. A lot of food writing just deals with surface — it’s restaurant reviews and hype and ‘Look at what I’ve found that you haven’t heard about yet.’ But peel that back and what you’re really getting is an excuse to write about what’s real. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Wine Work. Taco Work. Writing Work. Welcome to the second in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th to 19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Award-winning food author Todd Kliman, former critic for The Washingtonian, author of The Wild Vine, and a contributor to this year's Best American Food Writing series. Todd will be appearing at an event Sunday, March 26th at JMRL as part of that series. Event details are listed below. I first became aware of Todd's writing because of his Oxford American piece on Peter Chang which went viral and did much to promote that nomadic chef's mystique. But it was during Todd's 2014 presentation at the SFA Summer Symposium in Richmond, where he talked about his book The Wild Vine, that I knew I'd have to meet him somehow. The Wild Vine isn't just about grapes, but about identity, immigration, and overcoming fear to reinvent yourself. A truly American-born idea. Daniel Norton discovered the only true American grape, the Norton, way back in Jefferson's time. Norton Street, a 2-block long narrow lane in Richmond marks the location of Magnolia Farm where the discovery took place. His gravestone in Shockhoe Hill Cemetery lies forlornly in a forgotten corner. "I didn't write the book because I'm a lover of Norton...I like it...but I like it for what it seems to embody to me...I knew that this was a good story." Today accomplished vintner Jenni McCloud of Chrysalis Vineyard is Norton's champion, an expert in appreciating this often overlooked and misunderstood wine and the only transgender vineyard owner in America. Recognition for Norton and his grape are building. Developments are happening. Listen to learn more. The book is marvelous, such a great story, and it was a thrill to discuss it with him. Likewise, Todd's piece in the Best of American Food Writing 2016 is about way more than tacos and mezcal in Mexico. It's about democracy, his own sense of disorientation, then discovery, and the danger and sense of extremity of culture that permeates everything when you live on the edge of the volcano that is Mexico City. How does one bite of a beetle transport you back 400 years while at the same time showing you the future of foodstuffs? We talk about it. "You can tell a story and that will be interesting on its surface...but if there's going to be a connection...there has to be something for me to speak through...I have to be able to connect with it...to bond with it...so I can get into the deeper tissue of it and then write from out of that...my heart and my brain is entirely engaged." Most people don't even know what food writing is, assuming we're all either cookbook authors or critics. Which simply isn't the case. Food writing goes deep causing the writer to think, to consider, to connect. When you read a Yelp review or even a review from an esteemed critic, it's flat, consisting of their opinions and stars. A soundbite that doesn't do nearly enough to encompass the real work and passion dozens of folks have done to bring forth that meal to your plate. "I think a piece of writing should be an experience in its own right...when you read it, it stands alongside it, that experience of eating at the restaurant...But that's not how most people come at it...most people want the information (only)." The eating environment has changed as well, with fewer folks being "regulars" at restaurants. There's just not that many places for folks to meet face to face anymore and when they do, they're on their phones. Social media has changed food. It's changed how people connect on an elemental level. What is Todd doing to fix that? Stay tuned! Like Norton and McCloud, Todd is in the process of reinvention, refusing to be pigeonholed into the "food writer" label. He left his position at The Washingtonian and is expanding his horizons, including a new book which explores yearning, loss, memory, time, and the nature of joy called, "Happiness is Otherwise".  Look for it soon. After this conversation? I can't wait to read it. "One of the things I find liberating about not being in the role of critic anymore is this constant assessing of what matters and what doesn't. What's relevant and what's not. I'm not interested in that. I'm interested in the ways that food connect people to other people. Or don't. It's also a way of erecting barriers. It has been. And continues to be." It was such a privilege to talk at length with one of my favorite food writers whose work I've followed for many years. Anyone interested in writing, literature, or who loves the deep questions in general, will get a lot out of this episode. Todd and I connected on so many levels, including our love of African literature, writing, our similar grief process, our parents, and the expressionist painter Oskar Kokoschka. Multiple connections guarantee a fantastic conversation. Which this definitely is. The conversation went another hour after I hit stop. I hope it's the first of many. Enjoy! Best American Food Writing 2016 Sun. March 26, 1:00 PM - 2:30 PM Central JMRL Library, 201 E Market Street, Charlottesville, Virginia Join food writers Todd Kliman, Jason Tesauro, Joe Yonan, and moderator Holly Hughes as they discuss the Best Food Writing 2016 series. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - my best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Virginia Festival of the Book - Head out to the food writing events among tons of others. Yes, I'm biased. Wole Soyinka - We connected over our love of African literature. The Silent Woman - A novel, and inspiration for Kliman's new book, "Happiness is Otherwise". Oskar Kokoschka - Expressionist painter who informed Kliman's newest work. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Tom Junod is a senior writer for ESPN The Magazine and ESPN.com. He joined ESPN after spending nearly 20 years at Esquire Magazine, which he left after former editor-in-chief David Granger was fired earlier this year. Junod is one of the most decorated magazine writers of his generation. He has been a finalist for the National Magazine Award 11 times, and has won twice. His story, “The Death of Patient Zero,” won the June L. Biedler Prize for cancer writing earlier this year. He’s been anthologized in The Best American Magazine Writing, Best American Sports Writing, Best American Political Writing, Best American Crime Writing and even Best American Food Writing. For Esquire’s 75th anniversary issue, editors at the magazine selected his 9-11 story “The Falling Man” as one of the top seven stories in the magazine’s history. In this episode, Junod talks about the first story he reported for ESPN (his second story overall), a piece titled “Eugene Monroe Has A Football Problem.” The story is about the retired NFL lineman who spoke out earlier this year about the NFL needing to change its policy toward marijuana. He also talks about a piece that just went live on ESPN.com, titled “In Defense of Participation Trophies.”

One of America's most beloved writers, Ann Hood, joins Halli at her table on The Halli Casser-Jayne Show. Ann Hood is the author of six works of fiction, including the bestseller THE KNITTING CIRCLE and most recently THE OBITUARY WRITER, as well as a memoir, COMFORT: A JOURNEY THROUGH GRIEF, chronicling the death of her five-year-old daughter Grace and her subsequent search for healing. She is also the editor of KNITTING YARNS: WRITERS ON KNITTING. The winner of two Pushcart prizes as well as Best American Food Writing, Best American Travel Writing, and Best American Spiritual Writing Awards, her essays and short stories have appeared in many journals, magazines, and anthologies, including The Paris Review, Ploughshares, and Tin House. She is a faculty member in the MFA in Creative Writing program at The New School in New York City and also teaches at NYU. Her latest best-seller tells the stirring multigenerational story of an Italian-American family. In THE ITALIAN WIFE, Ann Hood brings us a delicious family saga, at its heart the life of the extraordinary Josephine Rimaldi—her joys, sorrows, and passions, a story that spans more than seven decades and as many generations, a sweeping and evocative portrait of a family bound by love and heartbreak.What better time to sit down and read a fantastic family saga than the end of summer? Learn all about Ann Hood's latest book THE ITALIAN WIFE on The Halli Casser-Jayne Show. goo.gl/sVvd2H

One of America's most beloved writers, Ann Hood, joins Halli at her table on The Halli Casser-Jayne Show. Ann Hood is the author of six works of fiction, including the bestseller THE KNITTING CIRCLE and most recently THE OBITUARY WRITER, as well as a memoir, COMFORT: A JOURNEY THROUGH GRIEF, chronicling the death of her five-year-old daughter Grace and her subsequent search for healing. She is also the editor of KNITTING YARNS: WRITERS ON KNITTING. The winner of two Pushcart prizes as well as Best American Food Writing, Best American Travel Writing, and Best American Spiritual Writing Awards, her essays and short stories have appeared in many journals, magazines, and anthologies, including The Paris Review, Ploughshares, and Tin House. She is a faculty member in the MFA in Creative Writing program at The New School in New York City and also teaches at NYU. Her latest best-seller tells the stirring multigenerational story of an Italian-American family. In THE ITALIAN WIFE, Ann Hood brings us a delicious family saga, at its heart the life of the extraordinary Josephine Rimaldi—her joys, sorrows, and passions, a story that spans more than seven decades and as many generations, a sweeping and evocative portrait of a family bound by love and heartbreak.What better time to sit down and read a fantastic family saga than the end of summer? Learn all about Ann Hood's latest book THE ITALIAN WIFE on The Halli Casser-Jayne Show. goo.gl/sVvd2H