Podcasts about best cookbooks

Part 1 Entangled Life by Merlin Sheldrake Summary"Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures" by Merlin Sheldrake is an exploration of the fascinating and complex world of fungi, highlighting their vital role in ecosystems and their impact on life on Earth. Here are the key points and themes from the book:Fungi as Fundamental Organisms: Sheldrake emphasizes that fungi are not just decomposers; they are central to many ecological processes. They form symbiotic relationships with plants, animals, and other organisms, contributing to nutrient cycling and ecosystem health.Mycelium Networks: The book introduces readers to mycelium, the vast underground networks of fungal threads that connect plants and trees, often referred to as the "Wood Wide Web". These networks allow for communication and resource sharing among plants, demonstrating an intricate web of interdependence in nature.Interactions with Life: Sheldrake explores how fungi interact with various forms of life, including humans. He discusses how certain fungi can alter consciousness and perception, particularly through psychedelic experiences, suggesting that our relationship with fungi can influence our mental and emotional states.Fungus and Climate Change: The author examines the role of fungi in responding to and potentially mitigating climate change. Fungi play a crucial role in breaking down organic matter, sequestering carbon, and promoting soil health, which are essential in the fight against climatic shifts.Fungi in Medicine and Science: Sheldrake highlights how fungi have been pivotal in medical advancements, such as the discovery of penicillin and the development of various antibiotics. He also discusses current research exploring the use of fungi in bioremediation and other innovative environmental solutions.Fungi and the Unseen World: The book delves into the concept of mycology as a lens to view unseen processes in the world. Fungi challenge human perceptions of life and death, individuality and community, suggesting a more interconnected view of existence.Philosophical Reflections: Throughout the narrative, Sheldrake weaves philosophical reflections on the nature of life, equity in ecosystems, and the need for a holistic approach to environmental issues. He calls for a deeper appreciation of fungi's roles and, by extension, a reevaluation of our relations with nature.In essence, "Entangled Life" is a celebration of fungi, revealing their hidden complexities and urging readers to recognize their profound impact on our world, encouraging a shift in perspective towards appreciating interconnectedness in nature.Part 2 Entangled Life AuthorMerlin Sheldrake is a biologist and author known for his research on fungi and their ecological roles. His widely acclaimed book, "Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures," was released on August 20, 2020. The book explores the complex relationships between fungi and other life forms and examines their impact on ecosystems, human culture, and even our minds.In addition to "Entangled Life," Sheldrake has contributed to various scientific writings and has also co-authored works related to biology and ecology. However, "Entangled Life" stands out as his flagship book, garnering significant attention and praise for its engaging narrative and insightful exploration of mycology.As of October 2023, "Entangled Life" remains his most notable work due to its achievements, including:Winning several awards, such as the 2021 James Beard Foundation Book Award for Best Cookbook and other literary recognitions.Receiving acclaim for its accessibility and thought-provoking content, making complex scientific ideas comprehensible to a broad audience.As for editions, the initial hardcover edition is often regarded as the best due to its...

Today's guest is Clarice Lam, award-winning pastry chef and author of “Breaking Bao: 88 Bakes and Snacks from Asia and Beyond,” which was a New York Times' Best Cookbook of 2024. Clarice grew up between Los Angeles and Hong Kong in a snack-obsessed family and went from a career in modeling to mastering the art of pastry.She joins host Jessie Sheehan to talk about her baking journey and how she blends French techniques with bold Asian American flavors. Then, the duo dive into Clarice's book and her recipe for Char Siu Carnitas Bolo Bao. What exactly is a bolo bao? Tune in to find out. Click here for Clarice's Char Siu Carnitas Bolo Bao recipe. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Clarice: Instagram, “Breaking Bao” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

The Author Events Series presents Caroline Eden | Cold Kitchen: A Year of Culinary Travels REGISTER In Conversation with Jonathan Deutsch From the author of Red Sands, a New Yorker "Best Cookbook of the Year," a cozy, thoughtful memoir recalling food and travel in Eastern Europe and Central Asia from a basement Edinburgh kitchen, featuring a delicious recipe at the end of each chapter. A welcoming refuge with its tempting pantry, shelves of books, and inquisitive dog, Caroline Eden's basement Edinburgh kitchen offers her comfort away from the road. Join her as she cooks recipes from her travels, reflects on past adventures, and contemplates the kitchen's unique ability to tell human stories. This is a hauntingly honest, and at times heartbreaking, memoir with the smell, taste, and preparation of food at its heart. From late night baking as a route back to Ukraine to capturing the beauty of Uzbek porcelain, and from the troublesome nature of food and art in Poland to the magic of cloudberries, Cold Kitchen celebrates the importance of curiosity and of feeling at home in the world. Caroline Eden is a writer, book critic, and the award-winning author of Red Sands: Reportage and Recipes through Central Asia, from Hinterland to Heartland, a New Yorker Book of the Year; Black Sea: Dispatches and Recipes-Through Darkness and Light; and Samarkand: Recipes and Stories from Central Asia & the Caucasus. She has travelled extensively to countries such as Uzbekistan, Tajikistan, Ukraine, Russia, Turkey, and Bangladesh, documenting her experiences across multiple publications including Financial Times, the Guardian, and the Times Literary Supplement, as well as on BBC Radio 4's "From Our Own Correspondent." She lives in Edinburgh. Jonathan Deutsch, Ph.D., CHE, CRC is Professor and Vice Chair of Health Sciences, which encompasses Culinary, Food, Nutrition, Exercise and Health Sciences at Drexel University. He is the Founding Program Director of Drexel's Food Innovation and Entrepreneurship Programs. He is past President of the Upcycled Food Foundation and previously was the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators. He was named a Food Waste Warrior by Foodtank. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he directs the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining. He is the co-author or -editor of eight books. A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba. The 2024/25 Author Events Series is presented by Comcast. Because you love Author Events, please make a donation when you register for this event to ensure that this series continues to inspire Philadelphians. Books will be available for purchase at the library on event night! All tickets are non-refundable. (recorded 1/16/2025)

A couple of weeks ago, I talked about The Friend Breakup and it sparked a lot of conversation. There are literally over a thousand comments beneath my various social media posts, and I have since received hundreds of DMs from people wanting to share their story.   In sum, the discussion struck a nerve and I concluded that this topic merited further consideration. I thus asked my friend, Nabiha, to join me for a chat on the Anatomy of Friendship.   Share your thoughts on the episode webpage here.   About Joanne Molinaro With over 5 million fans spread across her social media platforms, New York Times best-selling author and James Beard Award winner Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker, among others.    Connect with Joanne The Korean Vegan Website The Korean Vegan Kollective The Korean Vegan Cookbook My Amazon Storefront YouTube Instagram Facebook TikTok

A little inspiration in the kitchen can go a long way. Three food fanatics share the cookbooks they loved this year, and what cookbooks are good for in the age of 10-minute recipes on Instagram. 

Russell Alford and Patrick Hanlon, AKA the GastroGays and Restaurant Critics with the Sunday Times, had their choices of just some of their favourite cookbooks published in 2024.To listen to the full conversation, press the 'play' button on this page.Cook: Traditional Irish Cooking with Modern Twists by Graham HerterichSaladology by Theo Kirwan (Sprout & Co)Simply Jamie by Jamie OliverWhole Catch by Aishling MooreSeason by Mark MoriartyCooking with Anna Haugh: Modern Home Cooking With Irish Heart by Anna Haugh A Compendium of Irish Pints by Ali DunworthThe Home Sommelier by Brigid O'Hora

BBQ, culinary legends, and tech taking over the food world—this week is packed! Food & Wine's 35 Best Cookbooks list features 'Turkey and the Wolf' alongside classics like 'Salt Fat Acid Heat' and 'The French Laundry.' Early bird tickets for MeatophiaUK are sold out, and Hanger Bay Spice Co., veteran-owned and operated, just launched two bold new rubs! Dreams to Smoke Rings BBQ event in Chicago this weekend promises top talent like Dominique Leach, Lil Gringa, and Pitmaster Papi. Meanwhile, Chef Edward Lee is donating all profits from 610 Magnolia to support local restaurants hit by Hurricane Helene. AC BBQ rubs earned a spot on Oprah's Favorite Things, and Smoke & Sunshine BBQ festival is set for January 2025 with legends from across the country. Plus, the Michelin guide recognized American BBQ like never before, awarding stars, Bib Gourmands, and recommendations to incredible joints in Texas. And yes, Bojangles' AI drive-thru is proof that tech is changing the game fast!

The Israeli Breakfast with its array of cheeses, spreads, breads, fresh fruit and veg is a tasty and important symbol of culinary national pride. Foodies since the 1950's have celebrated the nearly sacred status of this buffet feast. Join us to consider the origins and contexts that cooked up this gastronomic tribute to all good things Israeli – from the kibbutzim and moshavim of the pre-state period, to the bounty of ethnic identities, to a recipe that you can make at home with a taste of Israel. Links for further reading:The Best Cookbooks for Israeli Food - Israel21C, Jessica HalfinA Culinary Renaissance in the Israeli Countryside - Smithsonian Magazine and Travel & Leisure, Saki KnafoIsraeli Breakfast – What's So Distinctive about It? - Israel Inside OutFollow us on Facebook, Instagram, and LinkedIn! Hosted on Acast. See acast.com/privacy for more information.

Watch Trailer: https://youtu.be/EnShcYxwGPIAuthentic As F*ck is a podcast all about storytelling. I have conversations with entrepreneurs, and creators, hear their stories, and how these stories shaped the person.So excited to share in this Episode 116 of AAF podcast: Purpose of Storytelling with Joanne Molinaro aka The Korean Vegan. Don't miss this inspiring conversation about entrepreneurship and storytelling. With over 5 million fans spread across her social media platforms, New York Times best-selling author Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.Chapters00:00 The Purpose of Storytelling02:32 The Importance of Feeling Seen05:57 Balancing Ego and Objectivity10:09 Transitioning to Video Content14:23 The Appeal of Non-Food Content16:32 Finding a Balance in Content Creation19:23 The Joy of Writing22:14 Balancing Ego and Objectivity in Opinion Formation25:05 The Role of Ego in Opinion Formation27:18 Learning from Failure and Feedback29:06 Navigating Ego in the Legal Profession32:57 The Challenge of Polarizing Content37:09 Striving for a Balance in Content Creation45:16 Integrity in the Legal Profession52:06 The Power of Personal Stories57:37 The Evolving Definition of Being American01:09:29 Progressive vs. Conservative01:16:25 Reflection and Reassessing One's Path Comment, tag, and share with someone who would love this. Enjoy! Also join Night Owl Nation https://sunyi.co/night-owl-nation, a global community of entrepreneurs and creators who practice storytelling together.Follow me: @SunYiCo Website https://sunyi.coNight Owl Nation https://sunyi.co/night-owl-nation/Instagram https://instagram.com/sun.yiTikTok https://tiktok.com/@_sun.yiTwitter https://twitter.com/_sun_yiLinkedIn https://linkedin.com/in/sunyi-nightowls/Facebook https://facebook.com/sun.yi.nightowlsThreads https://threads.net/@sun.yiDomestika https://domestika.org/en/courses/2638-the-art-of-storytelling-for-freelancers-and-creators/sunyiFollow Joanne:YouTube: @TheKoreanVegan Instagram: https://instagram.com/thekoreanveganTikTok: https://tiktok.com/@thekoreanveganFacebook: https://facebook.com/thekoreanveganTwitter: https://twitter.com/thekoreanvegan ***

There's no recipe on this episode, instead we talk about a whole dang cookbook! We could not be more thrilled to have guest Kristina Cho, James Beard Award winner, creator of EatChoFood, author of a New York Times Top 10 Best Cookbooks of 2022 Mooncakes and Milk Bread and forthcoming cookbook Chinese Enough!  We talk with Kristina about how Chinese Enough came to be, some of her favorite recipes (in the moment) from the book, and what it means to be Chinese enough. She also talks about growing up in a restaurant family, the best non-dinner party dinner parties, and how her Midwestern upbringing manifests now in her California life. Plus we talk about the enduring importance of fresh fruit for dessert, weirdly specific (and false!) book reviews, and of course, Costco. Freesia gushes the whole time.  Chinese Enough is available for pre-order wherever you get your books. Freesia insists you go order it now so you can hug it later.

Discipline wants to see you succeed. It is as invested in the goals you set for yourself as you are. And unlike its sexier peers, "inspiration" and "motivation," discipline is loyal, predictable, dependable, consistent. But can it turn toxic? Let's talk about it...   Enter the book giveaway!   Join the running chat here (Thursday, Sept 12 at 8:30 PM EST). Not a member? Attend the discussion and try the TKV Kollective free for two weeks with code TryTKV at checkout.   New Biscoff-Misu recipe here.   Visit the episode page on The Korean Vegan website to share your thoughts on this week's podcast.    Connect with Joanne The Korean Vegan Website The Korean Vegan Kollective The Korean Vegan Cookbook My Amazon Storefront YouTube Instagram Facebook TikTok   About Joanne Molinaro With over 5 million fans spread across her social media platforms, New York Times best-selling author and James Beard Award winner Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker, among others. 

As I've talked about ad nauseam, with the exception of the last 10 years, I literally cannot remember a time in my life when I was not told to lose weight. Starting from when I could remember, I was made to understand that my body was excessively "chubby" and that I would be so much more lovable if I could lose "just 10 pounds."   Tickets to Nisha Vora Book Chat!   Visit the episode page on The Korean Vegan website to share your thoughts on today's topic. Plus, this week's Recipe Inspo and more.   Connect with Joanne The Korean Vegan Website The Korean Vegan Kollective The Korean Vegan Cookbook My Amazon Storefront YouTube Instagram Facebook TikTok   About Joanne Molinaro With over 5 million fans spread across her social media platforms, New York Times best-selling author and James Beard Award winner Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker, among others. 

While Simone Biles, Katie Ledecky, and Novak Djokovic dominated the Olympic headlines, percolating just beneath the radar were all sorts of smaller stories, ones that may not have been covered by splashy newspapers, but still went viral on TikTok.   One of those stories I discovered while scrolling through Threads…   Visit the episode page on The Korean Vegan website for a written version of this podcast, featuring pictures, this week's "Recipe Inspo" and "What I'm..." (watching and reading).   Connect with Sean Chung and HanVoice: Website Instagram   Connect with Joanne The Korean Vegan Website The Korean Vegan Kollective The Korean Vegan Cookbook My Amazon Storefront YouTube Instagram Facebook TikTok   About Joanne Molinaro With over 5 million fans spread across her social media platforms, New York Times best-selling author and James Beard Award winner Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker, among others. 

On the morning she won the Gold Medal in the Individual All-Around competition, Biles started her day by calling her therapist. Mental health doesn't need to be taboo, whispered behind closed doors. It doesn't need to be unordinary. In fact, according to one of the greatest athletes in human history, it may be the secret to becoming an extraordinary you.   Inspired by Simone Biles and the other extraordinary athletes competing in Paris, Joanne reflects on mental toughness with guest Caroline Burckle, 2008 Olympic Bronze Medalist (swimming).    Visit the episode page on The Korean Vegan website for a written version of this podcast, featuring pictures, this week's "Recipe Inspo" and "What I'm..." (watching and reading).   Connect with Caroline Burckle: Website Instagram   Connect with Joanne The Korean Vegan Website The Korean Vegan Kollective The Korean Vegan Cookbook My Amazon Storefront YouTube Instagram Facebook TikTok   About Joanne Molinaro With over 5 million fans spread across her social media platforms, New York Times best-selling author and James Beard Award winner Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker, among others. 

Hey everyone! This week I look to keep my social anxiety at bay while visiting Nashville for Reese Witherspoon's Hello Sunshine retreat. - Joanne   Visit the episode page on The Korean Vegan website for a written version of this podcast and this week's Recipe Inspo, Gluten Free Blueberry Pancakes!   Get a ticket here for Jessica Woo's book launch event in Costa Mesa, CA, on August 3rd. I will be joining her to moderate a chat on parenthood, cooking, and, of course, making lunch for her kids!   Check out The Korean Vegan Kollective here, and use code TKVSUMMER20 for $20 off an annual membership. Sale ends July 31.   Connect with Joanne The Korean Vegan Website The Korean Vegan Kollective The Korean Vegan Cookbook My Amazon Storefront YouTube Instagram Facebook TikTok   About Joanne Molinaro With over 5 million fans spread across her social media platforms, New York Times best-selling author and James Beard Award winner Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker, among others. 

This week on Rising Giants, Chef Nak, Rotanak Ros, is back for her second podcast with us. She is the pioneer in her field aiming to bring and elevate the vibrant flavors and cultural heritage of Cambodia to the world stage! Her second cookbook, SAOY, Royal Cambodian Home Cuisine, was recently named 'The Best Cookbook In The World' by the prestigious Gourmand Award in Riyadh, Saudi Arabia on November 28th, 2023, it's like winning an 'Oscar' in the food industry! She also discusses with us about the successful launch of her luxury homestay, a home away from home that allows people the opportunity to immerse themselves in wonderful flavors, surrounded by traditional Cambodian architecture. Chef Nak: https://www.chefnak.com/ SAOY: https://www.amazon.com/SAOY-Royal-Cambodian-Home-Cuisine/dp/9924966317 Follow RG on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @risinggiantsfm Catch our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠full videos on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @risinggiantsfm All RG links: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/risinggiantsfm

In this episode: Minnesota hyperbole, the best pesto ever, manicured bushes, broaching the brooch subject, Today in Yiddish, horse hobbyists, magical old cherries, IDIOMS! and proverbs, This Week in College Facebook Parenting, local juror drama, cooking something different every day, mistaken identity, gifted children, a show about family, #RHONJ, #LoveIslandUSA, #houseofthedragon, and our interview with the best cookbook cook ever, the amazing Debra Arbit! @fortheloveofcookbooks 

Authentic As F*ck is a podcast all about storytelling. I have conversations with entrepreneurs, authors, public speakers, influencers, and creators, hear their stories, and how these stories shaped the person.So thrilled to share Episode 95 of AAF podcast: How Joanne Molinaro's Took Smart Risks To Become A Bestselling Author. Tune in for a captivating conversation on entrepreneurship and storytelling. With over 5 million fans spread across her social media platforms, New York Times best-selling author Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Comment, tag, and share with someone who would love this. Enjoy! Also join Night Owl Nation https://sunyi.co/night-owl-nation, a global community of entrepreneurs and creators who practice storytelling together.Follow me: @SunYiCo Website https://sunyi.coNight Owl Nation https://sunyi.co/night-owl-nation/Instagram https://instagram.com/sun.yiTikTok https://tiktok.com/@_sun.yiTwitter https://twitter.com/_sun_yiLinkedIn https://linkedin.com/in/sunyi-nightowls/Facebook https://facebook.com/sun.yi.nightowlsThreads https://threads.net/@sun.yiDomestika https://domestika.org/en/courses/2638-the-art-of-storytelling-for-freelancers-and-creators/sunyiFollow Joanne:TikTok: @thekoreanveganInstagram: @thekoreanveganYouTube: @thekoreanveganFacebook: @thekoranveganTwitter: @thekoreanvegan ***

Georgina Hayden is a cook, food writer and stylist. She writes for publications such as The Telegraph, Delicious Magazine and Observer Food Monthly, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work in Waitrose Food magazine. She has appeared on Radio 4's Woman's Hour, and regularly appears on This Morning, Sunday Brunch Saturday Kitchen. Georgina worked for Jamie Oliver's food team for 12 years where she did everything from styling, developing and writing recipes for books and TV. Her first book, Stirring Slowly, was published in 2016, followed by the book about the food of her Cypriot family, Taverna, in 2019. Her third book, Nistisima was a Sunday Times bestseller and was voted Best Cookbook at the OFM and Fortnum & Mason Awards. Her latest book, Greekish, is Inspired by her Greek-Cypriot roots and Greek travels.Georgina Hayden is guest number 379 on My Time Capsule and chats to Michael Fenton Stevens about the five things she'd like to put in a time capsule; four she'd like to preserve and one she'd like to bury and never have to think about again .Georgina Hayden's new book Greekish, is available here - https://uk.bookshop.org/p/books/greekish-everyday-recipes-with-greek-roots-georgina-hayden/7578034?ean=9781526630667 .For support for anyone affected by pregnancy loss, Georgina recommended - sands.org.uk .Follow Georgina Hayden on Instagram: @georginahayden .Follow My Time Capsule on Twitter, Instagram & Facebook: @MyTCpod .Follow Michael Fenton Stevens on Twitter: @fentonstevens and Instagram @mikefentonstevens .Produced and edited by John Fenton-Stevens for Cast Off Productions .Music by Pass The Peas Music .Artwork by matthewboxall.com .This podcast is proud to be associated with the charity Viva! Providing theatrical opportunities for hundreds of young people . Get bonus episodes and ad-free listening by becoming a team member with Acast+! Your support will help us to keep making My Time Capsule. Join our team now! https://plus.acast.com/s/mytimecapsule. Hosted on Acast. See acast.com/privacy for more information.

Marcia embarked on her professional journey in the editorial world at Parenting magazine. Her career evolved with roles as a producer at Women.com, a food editor for 7x7 magazine in San Francisco, and as a contributing editor and restaurant critic at Houston magazine. Her freelance articles and recipes have graced the pages of publications such as Cooking Light, Parenting, Houston Chronicle, Sunset, American Health, Rebecca's Garden, Robb Report, Houston, Parenting Travel, BabyTalk, BabyCenter.com, and Safeway magazine. Marcia's writing skills and recipe acumen earned her a spot as a recurring contributor to Cooking Light's Annual Recipes cookbooks. Her Dinner is Done cookbook clinched the 2023 Independent Press Award for Best Cookbook and subsequently appeared on a billboard in Times Square.A familiar face on the screen, Marcia engages viewers with live cooking segments on HoustonLife, an NBC daytime lifestyle show in Houston. She has also appeared on Great Day Houston and Hallmark Home & Family. Beyond the screen, Marcia shares her expertise through interviews on podcasts and lifestyle websites, and she keeps her audience engaged with a newsletter featuring meal plans, cooking tips, and recipes.Her website:https://smartinthekitchen.com/ IG@smartinthekitchen What a fun conversation this was!  Again I have met someone fantastic at The Southern C Summit.  So very thankful that Marcia and I ended up next to each other at our mentor lunch.  She is so precious and fun.  I can't wait for yall to meet her. ---Check out the Nothin' But Fine blog and website.Follow us on social media: Instagram Facebook Twitter YouTube Want everything in your inbox? Subscribe to the Nothin' But Fine newsletter!

We're back for season five after a longer break than we'd predicted (again). Tune in to find out why we took such a long break. We catch up and try out some new segment ideas. We missed you! All the things... 4.12 Why Can't These Kids Read? @mattyacton Groundhog Day meme I'm Exercising but not Losing Weight. What's Going On? The Power of Boudoir Photography with Hillary Dubie, Vermont's #1 Photographer It's Time to Protect Kids from Flavored Tobacco Cook Once Eat All Week Is the Best Cookbook for Busy Families According to this Chef If your kids do this crazy, ridiculous, obnoxious stuff too, just know - you are not alone! Come hang out with us on ⁠⁠⁠⁠⁠Facebook ⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠. If you've got a story you'd like to share with us, send us an email to julie@vermontmoms.com, we'd love to hear it! And, don't forget to rate and review this podcast and subscribe so you know exactly when each new episode is released! Until next time….

Meryl Feinstein is charming and humble and a clever, creative, accomplished pasta maker and cookbook author. In just five years from when Meryl first created the Pasta Social Club she's moved on to write her delightful Pasta Every Day cookbook, with a fresh approach to pasta recipe creation. The book is full of exquisite photographs that transport you to another delicious place, page after page. I first connected with Meryl through her Pasta Social Club Instagram profile back in 2019 and since then she has amassed nearly 300,000 followers.  Her book was named a 2023 Best Cookbook of the Year by the New York Times, Bon Appetit, and the LA Times, and Vice calls it  "a masterpiece". Listen to this double episode chat with Meryl Feinstein to learn all about her pasta trajectory, her culinary history and approach to pasta recipe development.

The news headlines this year were dominated by conflict, from Gaza to Ukraine to Myanmar. The Washington Post's Ishaan Tharoor joins us to unpack the year in global news stories. And, Here & Now resident chef Kathy Gunst joins us to break down her favorite cookbooks that came out in 2023. Among her top picks are "Ever-Green Vietnamese" by Andrea Nguyen, "Veg-Table" by Nik Sharma and "Love is a Pink Cake" by Claire Ptak. Then, music journalist Betto Arcos joins us to sample some of the best music from around the world.

It's that time of year where we sit back, relax and reflect on some of the best stuff that came out this year! First up, we asked Alex Beggs — freelance food writer, former staffer at ‘Bon Appetit' and all-around friend of the show — to tell us about her favorite cookbooks of 2023. Here's Alex's list. You can find pictures, links and more details at our website! - ‘More is More' by Molly Baz - ‘Make It Japanese' by Rie McClenny- ‘More Than Cake' by Natasha Picowicz- ‘Sweet enough' by Alison Roman- ‘Snacking Bakes' by Yossy Arefi - ‘Pulp' by Abra Berens - ‘Tenderheart' by Hetty Lui McKinnon ]]>

This week, Pierre Thiam will change the way you cook with his secrets for mafé (peanut sauce), Senegalese barbecue and his favorite ingredient, fonio. Plus, journalist Jen Doll helps explain a puzzling new trend of dinner party hosts charging their friends; Adam Gopnik and Christopher Kimball reveal their favorite food books of 2023; and we make Pasta Rotolo with Spinach and Ricotta.Get this week's recipe for Pasta Rotolo with Spinach and Ricotta here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

'Tis the season to be baking and cooking so maybe it's time to crack open that cookbook you've been neglecting all year. If you're looking for culinary inspiration or the perfect gift for a home chef in your life, Cap Times food editor Lindsay Christians is here with a bounty of cookbook recommendations, local and beyond. Christians joins host Bianca Martin and executive producer Molly Stentz to round up the best cookbooks for the season.

Bookstore owner Celia Sack shares her list of notable cookbooks of 2023 — perfect for gift-giving. Yewande Komolafe connects the dots of her Nigerian past, visiting Lagos and returning with a new cookbook. Cooking through grief, food writer Bee Wilson keeps recipes simple and finds joy in the process. Artist and curator Suzanne Joskow collects cookbooks written by everyday people. At the farmer's market, Chef Jeremy Fox of Birdie G's shops in preparation for his Hanukkah(ish) collaboration dinner series.

It's time for our 6th annual Best Cookbooks of the Year episode with Brian Stewart of the Salt + Spine podcast. This isn't your average cookbooks of the year list: we prompt Brian to curate a list specifically for busy home cooks. From the best cookbooks for tired parents to the best cookbooks to gift kids who love to cook (or teenagers who don't but really should), this list has you covered.LINKSBaking by Feel: Recipes to Sort Out Your Emotions (Whatever They Are Today!) by Becca Rea-Tucker https://amzn.to/49G1fwd Let's Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosihttps://amzn.to/3R2NzEj Knife Drop: Creative Recipes Anyone Can Cook by Nick DiGiovanni https://amzn.to/3G7TL7C Baking Yesteryear: The Best Recipes from the 1900s to the 1980s by B. Dylan Hollis https://amzn.to/47FKMGRI Could Nosh: Classic Jew-ish Recipes Revamped for Every Day by Jake Cohen https://amzn.to/47zrxyl Best Cookbooks for Tired Family CooksThe Don't Panic Pantry Cookbook: Mostly Vegetarian Comfort Food That Happens to Be Pretty Good for You by Noah Galuten  https://amzn.to/46dmd2R The Everlasting Meal Cookbook: Leftovers A-Z by Tamar Adler https://amzn.to/3T2l9fl Best Cookbooks for Inspired Family CooksStart Here: Instructions for Becoming a Better Cook: A Cookbook by Sohla El-Waylly https://amzn.to/3QQePWy Company: The Radically Casual Art of Cooking for Others by Amy Thielen https://amzn.to/49qBpMM Best Cookbooks for KidsCooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for YOUNG CHEFS! By Verveine Oringer & Ken Oringer https://amzn.to/477jIAq More Is More: Get Loose in the Kitchen: A Cookbook by Molly Baz https://amzn.to/3SF1LV8 Best Easy Baking CookbookSnacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More by Yossy Arefi https://amzn.to/40x4IcD Best Project Baking CookbookBread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals by Rose Wilde https://amzn.to/3QOWYiF Bread Baking With Kids Trusty Recipes for Magical HomemadeBread by Jennifer Latham https://amzn.to/3QuaA1A Best Single Subject Cookbook Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park https://amzn.to/3QPPo6v Cookbook for Neurodivergent Cooks I Dream of Dinner (so You Don't Have To): Low-Effort, High-Reward Recipes: A Cookbook by Ali Slagle https://amzn.to/40K3eeQ  Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma https://amzn.to/3smYb7F Italy by Ingredient: Artisanal Foods, Modern Recipes by Viola Butoni https://amzn.to/3SKybh7 Let's Eat Paris!: The Essential Guide to the World's Most Famous Food City by François-Régis Gaudry https://amzn.to/3ug26n2 Best Cookbook for When You Want to Eat Your Emotions Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by  Hetty Lui McKinnon https://amzn.to/3FStn1M Our Sponsors:* Check out BetterHelp and use my code DIJFY for a great deal: https://www.betterhelp.com/* Check out Factor 75 and use my code dijfy50 for a great deal: https://www.factor75.com/* Check out Greenlight and use my code dijfy for a great deal: https://greenlight.com/* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.com* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

“Made in Taiwan: Recipes and Stories from the Island Nation” includes over 130 recipes and stories of the food in Taiwan, its history, and its people. It's been named a Best Cookbook of Fall 2023 by Bon Appetitit, Forbes, Food & Wine, New York Magazine, Eater, and Tasting Table. It was published by Simon & Schuster in September, 2023.Clarissa Wei has been a food journalist for a decade - writing about Asian cuisine in the L.A Times, about Nicaragua for VICE, on China for Goldthread of the SCMP. Her writings on the intersection of food and politics appear regularly in the New York Times, the Guardian, and The New Yorker. She's based in Taipei.Support the show by donating on patreon.com/taiwanTag and follow us on social media: Ghost Island Media | Instagram | Facebook | TwitterProduced by Ghost Island Media Producer, Host - Emily Y. Wu @emilyywuResearch / Khera GanongoProduction - www.ghostisland.mediaSupport the show: https://patreon.com/TaiwanSee omnystudio.com/listener for privacy information.

Join us this week for an interview with Amanda Schuster, the acclaimed spirits and cocktail writer, as we delve into the pages of her latest book, 'Signature Cocktails,” which showcases drinks that often define the venue for which they are known. The book was recently named one of Food & Wine's Best Cookbooks of Fall 2023, so now let's learn more about her book and the drinks that it celebrates. Get Amanda's Book here: https://www.phaidon.com/store/cookbooks-food-and-drink/signature-cocktails-9781838667559/ ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge  

On today's episode of The CLS Experience we have a very exclusive treat. She's the founder of The Prairie Homestead, an online space with over one million monthly visits dedicated to helping people learn how to grow their own food AND opt-out of the rat race, regardless of where they live, no big deal. She authored her best-selling cookbook The Prairie Homestead Cookbook, which won Best Cookbook and her ability to make cooking fun and exciting is second to none. She is host of the Old Fashioned on Purpose podcast, which has amassed over 5 million downloads AND She also runs Genuine Beef Company with her family, where they ship grass finished beef nationwide, BIG facts. She has been featured in Urban Farm, Farm & Ranch Living, COWGIRL magazine, Woman's Day, HuffPost, the Wall Street Journal, People, and Buzzfeed, just to name a few. Her ability to showcase what's possible living off the land is second to none AND She's here to teach YOU how to make the most out of your atmosphere and thrive. She's just a juggernaut in all facets of life, and a terrific wife and mother! Please welcome the resourceful, creative and innovative, the beautiful and brilliant abundant Jill Winger.Grab a copy of Jill Winger's New Book Here To join our community click here.➤ To connect with Jill follow Jill Winger on Instagram➤ Order a copy of my new book The Reinvention Formula today! ➤ Join our CLS texting community for free daily inspiration and business strategies to elevate your day, text (917) 634-3796To follow The CLS Experience and connect with Craig on Social Media:➤ INSTAGRAM➤ FACEBOOK➤ TIKTOK➤ YOUTUBE➤ WEBSITE➤ LINKEDIN➤ TWITTER➤ CLS TOOLKIT➤ CLS MEMBERSHIP

Jill Winger is the founder of The Prairie Homestead, an online space with over one million monthly visits dedicated to helping people learn how to grow their own food and opt-out of the rat race, regardless of where they live. In 2019, she published her best-selling cookbook The Prairie Homestead Cookbook, which was an Amazon Editor's pick and won Best Cookbook in the 30th Annual Reading the West Book Awards given by the Mountains and Plains Independent Booksellers Association.She is host of the “Old Fashioned on Purpose” podcast, which has amassed over 5 million downloads since its inception.She and her family also run Genuine Beef Company, which ships grass finished beef nationwide, as well as the Chugwater Soda Fountain. She has been featured in Urban Farm, Farm & Ranch Living, COWGIRL magazine, Woman's Day, HuffPost, the Wall Street Journal, Wyoming PBS, People, and Buzzfeed. She resides on the Wyoming prairie with her husband, three children, and more farm animals than she can count.

James Beard Award Nominee Elizabeth Blau is recognized for the impact of her leadership, innovation and philanthropy over a nearly four-decade career. Elizabeth is widely credited with transforming Las Vegas into a world-class culinary destination. Today, she is known for helping shape the global dining scene by bringing award winning chefs and restaurateurs to international real estate mixed use projects as well as luxury resort developments.  In 2002, she founded Blau + Associates, expanding it into one of the leading restaurant development and consulting companies. Along with her husband Chef Kim Canteenwalla, she operates successful signature restaurants including Honey Salt in Las Vegas and Vancouver, Buddy's V's Ristorante on the Las Vegas Strip, Crown Block Restaurant at the Reunion Tower in Dallas and a portfolio of acclaimed restaurants at the Parq Vancouver Resort & Casino. She also is author of “Honey Salt: A Culinary Scrapbook,” which was named Best Cookbook of 2018 by Food & Beverage Magazine. Recipient of the 2022 Cornell Hospitality Innovator award, Blau serves the global hospitality community through advisory and board roles for organizations such as École Hôtelière de Lausanne, the Cornell School of Hotel Administration (her alma mater), trustee emeritus of the Culinary Institute of America and global advisory board member emeritus at the University of Nevada Las Vegas. In 2020, she co-founded the non-profit Women's Hospitality Initiative to develop and implement programs for women to achieve leadership positions in the restaurant industry. During the pandemic, Elizabeth co-created Delivering with Dignity, a program that has delivered over 750,000 chef prepared nutritious meals to the food insecure community. On this episode, Elizabeth joins host Mitchell Davis and discusses the high mortality rates of restaurants, the importance of experiential dining, and the need to address food insecurity. Follow Elizabeth on Instagram: @elizabthblau, Twitter: @elizabethblau1, Facebook: https://www.facebook.com/elizabeth.blau.5 and LinkedIn: https://www.linkedin.com/in/elizabeth-blau-ba845b6/   For more on Elizabeth and Blau + Associates, visit: www.elizabethblau.com

Here's what's being said about Cucina Povera: “As a home cook that likes to stretch every ingredient as far as possible, Giulia Scarpaleggia's Cucina Povera has become a favorite in my household.” – Food & Wine - The Best Spring Cookbooks for 2023 “Ms. Scarpaleggia's “waste-not” approach and pristine recipes lead to dynamite Italian flavors.” – Wall Street Journal - Spring 2023 - 5 Best Cookbooks. A lot of Cucina Povera's charm and fascination is tied into the photography that accompanies the recipes. Husband Tommaso Galli has grown along with Giulia over the years to become a first class food photographer, with an uncanny ability to capture light and use it to its best advantage to feature the recipes in the book.  This isn't the only cookbook with the title Cucina Povera, but Giulia points out that this title reflects a concept and way of cooking similar to terms like slow food or soul food. Cucina Povera (full title Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals) reflects a concept of no waste and using leftovers to recycle food into other delicious, yet simple and creative dishes. The concept is to eat everything, waste nothing, and spend less.  Giulia shares lots of insights about the Cucina Povera concept and a behind the scenes look at what this book is all about, and what went into its creation. Have a listen!

Do you need help trusting your gut? You're not alone. Come grab a big ol' helping of encouragement with chef Carla Hall this week on The Kim Gravel Show. I'm so inspired by Carla's journey to culinary stardom, because her life has had so many unexpected twists and turns. She was a shy girl from Nashville who when from accounting to modeling and then she decided to change the direction of her life and go to culinary school at age 30. That decision lead her to Top Chef, The Crew, and TV stardom. Through it all, you'll hear how Carla learned to trust her intuition and embrace the unknown. Carla's story will help you to unlock the power of intuition and unleash your hidden potential. Get ready to be inspired, uplifted, and encouraged this week on The Kim Gravel Show.  This week: Carla's unique journey to becoming a chef  How Carla landed a spot on Top Chef The background behind Carla's new QVC line, Sweet Heritage How to make a big change in your life at any age Why Carla is so confident and authentic Trust your gut Carla's cooking dos and don'ts What Carla puts on her hotdog Carla Hall won over audiences when she competed on Bravo's “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. Born in Nashville, TN, Carla grew up surrounded by soul food. Her path to food celebrity took a winding road. She graduated from Howard University's Business School and worked as an accountant for two years. Followed by a stint overseas where she modeled and discovered her desire to cook. Once home she trained as a chef and worked in several professional restaurant kitchens in and around the Washington, D.C. area and ran her own catering company. After appearances on Top Chef Carla spent 7 years co-hosting ABC's Emmy award winning series “The Chew”, and is currently featured on the Food Network in shows such as “Thanksgiving, Holiday and Halloween Baking Championships” (judge), and “Worst Cooks in America”. Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on annual "Best Cookbook" lists across the country and receiving an NAACP Image Awards nomination. Carla recently launched her QVC line called, Sweet Heritage.  This is one of my favorite quotes from this week's episode: "Anything that happens to me, happens for me." – Carla Hall The Kim Gravel Show is a weekly podcast for women where you stop doubting and start believing in yourself. On each episode Kim tackles the topics that women care about in a way that will make you laugh, make you think, and help you see your life in a new, more positive way. Do you want real confidence that doesn't waiver in the face of circumstances? Do you want to stop making excuses and value yourself more than ever? Then you've come to the right place.    New episodes of The Kim Gravel Show drop every Thursday.   Order my new book: Collecting Confidence.   The audiobook is available on Audible, Google Play, Apple Books, and everywhere books are sold.    Take my confidence quiz at cc.kimgravel.com/quiz   Check out my channel on QVC+ for full video episodes.   Connect with Carla Hall: Website Instagram Facebook YouTube QVC Connect with Kim: YouTube Facebook Instagram TikTok Website Sponsor: Thank you to Factor for sponsoring the show! Head to factormeals.com/kim50 and use code kim50 to get 50% off your first box! Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Monuments to Me, Chef Carla Hall discusses her journey of reclaiming the kitchen and creating community in the process.  As a Black southern woman, Carla Hall embraces the culture of soul food - and spreads the good word about cooking with love. She shares her unique insights about divine timing, aging with grace, and pivoting in your career.  Carla didn't always cook, but she always loved to eat. She went to culinary school at 33 and competed on Top Chef at 44. Proving that it is never too late to chase your passions, Carla emphasizes that everything happens for a reason. What dreams or ideas do you have, sitting on the shelf? This episode will make you want to pull them down, dust them off and run with them at full speed.  Chef Carla Hall has been featured as a contestant on Top Chef and appeared on Top Chef: All Stars. She is the Author of multiple cookbooks including Soul Food: Everyday and Celebration, which landed on annual “Best Cookbook” lists across the country and received an NAACP Image Awards nomination. She spent 7 years co-hosting ABC's Emmy award winning, popular lifestyle series “The Chew”, and is featured on the Food Network in shows such as “Thanksgiving, Holiday and Halloween Baking Championships” as a Judge. Connect With Carla Website: https://carlahall.com/  Instagram: https://www.instagram.com/carlaphall/ Facebook: https://www.facebook.com/chefcarlahall  Youtube: https://www.youtube.com/channel/UCfZYLw8eI690el8dkO54sJg  To learn more about our hosts, check out their Instagram, YouTube, and Twitter pages. Akilah- @akilahffriend Website: https://akilahffriend.com/  Dawn- @_dawnmontgomery YouTube: @BreakofDM and Twitter: @_dawnmontgomer Monuments To Me Show: @monumentstome Learn more about your ad choices. Visit megaphone.fm/adchoices Show Production: Adode Media www.adodemedia.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Reem Kassis is an award-winning Palestinian writer whose work focuses on the intersection of food, history, and politics. Her cookbook, “The Arabesque Table,” has received rave reviews and was listed on the New York Times' Best Cookbooks of 2021. Reem talks about how she was able to overcome cultural taboos around money talks, and why she is teaching her daughters the importance of self-worth. Reem Kassis's website: https://www.reemkassis.com/

Bio: Jenny Jefferies is an award-winning author, food writer, farmer's wife and mother of two girls based in South Cambridgeshire. Her debut book, For the Love of the Land, was shortlisted for Best Cook Book in the Great British Food Awards 2021 and was Woman & Home's Best Cookbook 2021. The follow up, For the Love of the Sea, was awarded the Guild of Food Writers Award for Best Self Published Cook Book 2022. Jenny is also a producer and presenter of Thursday's Your Voice programme on Black Cat Radio 102.5FM, a judge for The Guild Of Fine Food Great Taste Awards 2023, a mentor and member of The Guild of Food Writers, a member of The British Guild of Agricultural Journalists and an ambassador of Love British Food. Jenny also writes regular articles for Rural Life magazine and Country & Town House online, and a monthly food blog for the Farmers Guardian.   For the Love of the Sea II is a 192-page hardback and retails at £22. It will be available to purchase from Amazon, bookshops including Waterstones, and online from www.mezepublishing.co.uk and www.jennyjefferies.co.uk. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Barbecue connoisseur, Meathead, Yogi Berra's son, Larry Berra, and Guest Co-host, Doug Scheiding make this a Hall of Fame episode. Meathead is the founder and publisher of the immensely popular BBQ and grilling website AmazingRibs.com.  He is a member of the Barbecue Hall of Fame and the author of Meathead: The Science of Great Barbecue and Grilling, a New York Times Best Seller, and named one of the “100 Best Cookbooks of All Time” by Southern Living.  He first joined us on episode 55, and we have been eager to have him back.  The first person to call him Meathead was his dad after watching the groundbreaking television show, All in the Family.  Now he is known to millions as Meathead, and his knowledge and advice on food is highly sought after.  We are joined by Doug Scheiding as we talk about baseball, hot dogs, and of course, barbecue.  Go to https://amazingribs.com/ and prepare to be amazed. Larry Berra was an attendee at the 2022 New York State Baseball Hall of Fame Dinner sporting a tie with his dad, National Baseball Hall of Fame member, Yogi Berra's number eight proudly displayed.  We quickly hit it off and fast-forward a few months to when we are meeting Larry at the Yogi Berra Museum and Learning Center on the campus of Montclair State University in Little Falls, New Jersey.  We spent the day talking about Larry's baseball career which featured him catching many of the New York Mets' exceptional pitchers and the wonderfully exciting life he has enjoyed being the son of the great Yogi Berra.  Everything you read and hear about Yogi Berra includes his treating all people equally which Larry confirmed as well as sharing many wonderful stories.  We thank Larry for a wonderful day.  For more information on Yogi Berra and the museum go to https://yogiberramuseum.org We conclude the show with the song, Baseball Always Brings You Home by the musician, Dave Dresser, and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

In this episode of The Truth In This Art Beyond: New Orleans, host Rob Lee sits down with renowned chef Isaac Toups, owner of Toups Meatery, a popular restaurant located in New Orleans. Known for his unique takes on Cajun cuisine, Chef Toups is a four-time finalist for James Beard "Best Chef: South," a Bravo TV's "Top Chef" season 13 "Fan Favorite," and the author of The New York Times' "Best Cookbooks of Fall," Chasing the Gator.Born and raised in Rayne, Louisiana, Chef Toups has deep roots in Southern Louisiana and a deep appreciation for Cajun cuisine. Join Rob and Chef Toups as they delve into the world of one of New Orleans' most celebrated chefs and explore his elevated approach to Southern cuisine at Toups Meatery.Listen as Chef Toups shares his story, his passion for Southern cuisine, and his thoughts on the vibrant culinary scene that defines New Orleans. From his upbringing in Louisiana to his rise to fame as a chef and author, Chef Toups provides insight into the world of culinary arts and the role that food plays in preserving cultural heritage.This episode is a must-listen for anyone interested in the vibrant culinary scene of New Orleans, the history and evolution of Cajun cuisine, and the role of food in preserving cultural heritage.About Toups MeateryWhen you eat with the Toups family, it's an experience. They've been in Louisiana for over 300 years, so they've developed an incredible relationship with the food and the land. Inspired by these deep-rooted Louisiana family traditions, Isaac and Amanda opened Toups' Meatery restaurant in the Spring of 2012 to share that unique eating experience with the food-loving people of New Orleans.At Toups' Meatery, you'll find authentic cracklins' on the menu which have been called “equal to Christendom's finest”, cocktails by the pitcher, and the Meatery Board, a wonderful selection of house cured meats and accompaniments. Slow cooked, meltingly tender Lamb Neck, Confit Chicken Thighs with chicken liver and cornbread dressing, and other substantive dishes that reflect Chef Isaac's sophisticated approach to Cajun cuisine.Photo credit: Romero & Romero PhotographyWelcome to the Truth In This Art Beyond: New Orleans!Having a diverse arts scene, New Orleans is one of the most interesting, culturally vibrant and unique cities in the world. Join Rob Lee, host of The Truth in This Art podcast, on his journey from Baltimore to New Orleans. As a lover of art and culture, Rob's favorite city to visit is the vibrant and dynamic city of New Orleans. In January of 2023, Rob visited the city to conduct a series of interviews as a love letter to the city and its rich culture. This episode is a part of the Baltimore to New Orleans series. Subscribe Through Your Favorite Podcast PlatformApple Podcasts Spotify Google PodcastsThis interview was recorded in New Orleans during Mardi Gras season in January 2023. Laissez les bons temps rouler! ★ Support this podcast ★

In this interview, Diane Kochilas discusses the role of olive oil in Greek cuisine from her home in Athens, Greece. Diane Kochilas is a chef, award-winning cookbook author, and cooking school owner—has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-producer of My Greek Table, a national cooking-travel series on public television. She is consulting chef at Committee Restaurant, a meze concept in Boston and has worked with many of the top Greek restaurants in North America. Every summer, she runs the Glorious Greek Cooking School on her native island, Ikaria, a Blue Zone, renowned for the longevity of its inhabitants. Kochilas's latest book is My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours, (St. Martin's Press). Her previous book, Ikaria: Food, Life and Longevity from the Island where People Forget to Die (Rodale, fall 2014), won an IACP Award for Best Cookbook, International Category; the 2015 Books for a Better Life Award by the MS Society; and was nominated for an Art of Eating award. She has authored more than 18 cookbooks in both English and Greek, including another IACP winner, The Glorious Foods of Greece, and The Greek Vegetarian. Diane has worked with several universities around the United States to bring healthy Greek cuisine to student dining, including UMass Amherst, Harvard, and Yale. She divides her time between New York City, Boston, the Greek island of Ikaria, and Athens. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

A Chef by any other name, could still smoke a brisket? Or whatever Shakespeare said. On the latest and final episode of This Week In Barbecue Rasheed and Bryan answer all of your holiday cooking questions. From how to make venison sausage, to some of the best sources for pellet grill techniques. The guys had the honor of having the New York Times best cookbook author Kevin Bludso, as this week's Barbecue Buddy. Kevin shares with us what it takes to not only be a successful Pitmaster but a successful businessman as well. Rasheed is teaming up with Masterbuilt to give away a smoker and Bryan is revving up for holiday sausage orders. All this and so much on This Week In Barbecue. Dr. Conyers Christmas Moonshine Release [old school white] also has barrel-aged [Learn More] Kevin Bludso is one of The New York Times Best Cookbooks of 2022 [Full Article] Operation BBQ Relief - Celebrity BBQ Academy & Golf Classic May 21-22 2023 Follow Our Page: Follow Watch Live Stream: Youtube Follow Rasheed: Rasheed Philips Follow Bryan: Secret Pint BBQ

Bookstore owner Celia Sack shares her annual picks for best cookbooks with a surprising trend from first generation authors. Anna Voloshyna, a Ukrainian-born food writer and cooking instructor living in the Bay Area, she gets closer to home by sharing family favorites and modern reimaginings of traditional recipes. Ghetto Gastro's cookbook “Black Power Kitchen'' aims to change the narrative of Black food through history, art, culture, and recipes. Naomi Duguid traveled the world to research how the essential ingredient of salt is collected and used. Raghanvan Iyer's upcoming book is a love letter to a spice blend that is celebrated among cultures around the world.

There's a secret ingredient to creating mass influence in an unfamiliar industry. In today's episode, we are joined by Joanne Molinaro an American attorney, vegan cookbook author, and blogger. Widely known as the Korean Vegan, Molinaro started her food blog in 2016 and began posting videos of her cooking and life stories in 2017. ReLaunching from a trial lawyer, she now has over 500K subscribers on YouTube and over 3 million followers on TikTok. Join Hilary and Joanne as they discuss how to become a top influencer across multiple platforms while remaining true to yourself. About our Guest: With over 4.5 million fans spread across her social media platforms, New York Times best-selling author Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Molinaro is a Korean American woman, born in Chicago, Illinois. Her parents were both born in what is now known as North Korea. Molinaro started her blog, The Korean Vegan, in 2016, after adopting a plant-based diet. In July 2020, she started her TikTok (@thekoreanvegan), mostly as a coping mechanism for the isolation caused by the global pandemic. She began posting content related to politics and life as a lawyer during quarantine. However, after a single post of her making Korean braised potatoes for dinner (while her husband taught a piano lesson in the background) went viral, Molinaro shifted her attention to producing 60-second recipe videos while telling stories about her family—immigrants from what is now known as North Korea. https://www.tiktok.com/@thekoreanvegan (https://www.tiktok.com/@thekoreanvegan) https://twitter.com/thekoreanvegan (https://twitter.com/thekoreanvegan) https://www.facebook.com/theKoreanVegan/ (https://www.facebook.com/theKoreanVegan/)

What if every moment of every day, you are choosing your future? How would you spark change in the world - and in yourself? Could you learn to trust your inner knowing? I couldn't think of a better person to explore these questions with than the one and only Joanne Molinaro, the Korean Vegan. To me, Joanne is proof that the internet can make the world a better place. Her work radiates compassion, and it creates a safe container for the important conversations that need to take happen. Plus, she feeds us delicious food and well, a full belly makes everything better. If you don't already have her bestselling, James Beard award winning book, The Korean Vegan: Recipes and Reflections from Omma's Kitchen you'll want to grab it immediately, especially after listening to this episode! This is actually the beginning of a new era for the Allsorts Podcast, because starting today, we will be releasing a new episode, every two weeks, without pause. It's Allsorts, all year long! Starting today, we will also be sharing unedited video of our conversations on YouTube so if you prefer to watch than listen, now you've got the option! About Joanne: With over 4 million fans spread across her social media platforms, New York Times best-selling author Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. On this episode we chat about: What it was like to leave her law career in her 40s to chase her dreams, and how her parents reacted to the change What the day to day of life as a content creator is actually like, as well as her advice for new bloggers Why she doesn't believe in “meant to be” and what she believes in instead Her post-book launch anxiety, and the pressure to keep achieving How the 2016 election changed her life, and her content How cooking helped her cope at the time in her life when she felt most unsafe What she thinks you can learn from a rebound relationship, in our Ask Joanne segment! The surprising thing she misses most about Chicago What is giving her hope for the future Support the Pod! We are thrilled to welcome back my friends at Botanica Health as episode sponsors because their Perfect Protein Elevated is my favourite protein ever! Try my faves, Brain Booster or Energy Booster, or explore the entire line at www.botanicahealth.com We couldn't make this podcast happen without the support of our amazing listeners and of course, our sponsors. I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @thekoreanvegan as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full Show Notes with links + recommendations available at desireerd.com

"Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness Rose has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.” Rose's first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing. Rose's Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award. Rose's newest and most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires. Steadfast in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose's Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose is currently working on her second season of “Baking Magic with Rose Levy Beranbaum” on PBS stations across the country." Website https://www.realbakingwithrose.com/ If you like this podcast, let me know by "buying me a coffee" link below. https://www.buymeacoffee.com/wellseasonedlib --- Send in a voice message: https://anchor.fm/dean-jones9/message

Anna Lutz and Elizabeth Davenport chat with Julia Turshen about the process of researching and writing a cookbook, and how it felt to include an essay on breaking up with diet culture in her latest cookbook, Simply Julia. She also talks about how disconnection is inherent in diet culture; in families, or among friends, having weight loss as a common goal can feel temporarily good, but ultimately creates a deficit of joy around food. We discuss: How isolating it can be to grow up in a family that is immersed in diet culture, but also how connecting with people and having conversations about the impacts of diet culture is incredibly healing. How cookbooks are so often welcomed into peoples homes, but the contents are often not questioned. Examples of diet culture's trickery and disconnection when it appears in cooking and cookbooks. The over abundance of images of thin, white, cis-gendered women in food-related social media posts is detrimental and is largely what has lead us to equate that type of body with “healthy”. How forms of oppression tend to be best countered as a community. Julia's go-to meals. Links:  About Julia Turshen Simply Julia Keep Calm and Cook On Live cooking classes every Sunday afternoon Equity At The Table (EATT) God's Love We Deliver's Culinary Council Kitchen Cabinet Advisory Board for the Smithsonian's National Museum of American History Sunny Side Up Nutrition Podcast  Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition Julia Turshen is a New York Times bestselling cookbook author. Her latest cookbook, Simply Julia, a National Bestseller, is available wherever books are sold. Julia is also the author of Now & Again (named the Best Cookbook of 2018 by Amazon and an NPR ‘Great Read'), Feed the Resistance (named the Best Cookbook of 2017 by Eater), and Small Victories (named one of the Best Cookbooks of 2016 by the New York Times and NPR). She also hosts and produces the IACP-nominated podcast called ‘Keep Calm & Cook On.' Julia lives in the Hudson Valley with her wife and their pets. She teaches cooking classes most Sunday afternoons.

Today's conversation is with chef and activist Zoe Adjonyoh. Zoe is the founder and creative brainchild behind Zoe's Ghana Kitchen and author of one of New York Times most notable cookbooks of 2021. Exploring identity, belonging,and culture, Zoe's career is one of pivots and pirouettes that ultimately land her at home with herself and her love of Ghanian food, family, and justice.  In today's episode, we explore themes of identity, justice, ancestry, family, and well, of course, food. Zoe's story will inspire anyone whose path feels non-linear or circuitous. Remember, you are right where you are supposed to be…always..in all the ways.  As Zoe reminds us, those whispers of the universe are always speaking to us Things that we mention https://www.nasa.gov/audience/forstudents/k-4/stories/nasa-knows/what-is-a-black-hole-k4.html (What is a Black hole?  Let's ask NASA ) https://www.zoesghanakitchen.com/recipes/nkatsenkwan-groundnut-stew (Peanut Stew) https://www.zoesghanakitchen.com/ (Zoe's Ghana Kitchen Site) https://podcasts.apple.com/gb/podcast/cooking-up-consciousness-podcast/id1559219638 (Cooking up consciousness)  https://en.wikipedia.org/wiki/British_National_Party (British National Party) https://www.voraciousbooks.com/titles/zoe-adjonyoh/zoes-ghana-kitchen/9780316335034/ (Zoe's Ghana Kitchen: An Introduction to New African Cuisine) https://www.npr.org/2017/02/02/511860933/james-baldwin-in-his-own-searing-revelatory-words-i-am-not-your-negro (James Baldwin, In his own searing revelatory words,'I am not your Negro') What was happening in the 1980s in London From the New York Time Archives:  https://www.nytimes.com/1981/07/05/world/neo-nazis-accused-in-london-riots.html (Neo-nazis accoused of London Riots, July 5 1981 ) And also from the New York Times https://www.nytimes.com/2021/12/14/dining/best-cookbooks.html (The Best Cookbooks of 2021) This conversation was recorded on December 16, 2021 and February 1, 2022  Host https://www.instagram.com/dario.studio/ (Dario Calmese)  Producer https://www.instagram.com/carmendharris/ (Carmen D. Harris)   Production Assistant: Coniqua Johnson  Visual Art Direction and Designs:  http://riverwildmen.com/ (River Wildmen), https://www.instagram.com/afrovisualism/ (AfroVisualism) Original Music composed by http://www.dariocalmese.com/ (Dario Calmese)  Visit us at https://www.blackimagination.com/oral-history (blackimagination.com )

Cookbooks: the best guide to start a good relationship with cooking food.   In this episode, we interview Dustin Harder to talk about the hard work that comes with everything cookbook-related. Finding good cookbooks is a beginner vegans' entryway into the lifestyle, and yet this kind of gold is difficult to find. Dustin talks about how to find the best cookbooks for you, as well as how to leave good reviews to raise the cookbook author up.    If you're interested in expanding your knowledge in vegan recipes through cookbooks, this podcast episode will definitely help you.   2:03 - Sponsors: Better Than Bouillon, making your food extra delicious; Cariloha, comfortable bamboo clothing 5:50 - A Glimpse of Dustin Harder 7:00 - Celebrate Small Wins, Peer Pressure is Overrated 10:01 - Let Them Be Weirded Out and Curious About You 13:20 - Cookbooks: Your Friend in the Kitchen 21:13 - The Success of Recipes is Relative To One's Taste 27:19 - Look for A Cookbook That is A Good Fit For You 28:38 - Good Reviews Are Heads-Ups to The Author 30:12 - Hard Work Births the Best Cookbooks 32:09 - Find the Gold, Avoid The Not-So Good 34:26 - Be Smart! Check Recipe Samples Before Getting the Book 35:24 - Do Your Research in the Cookbook World 37:11 - What To Look For in a Cookbook 40:13 - Dustin's Highly Recommended Cookbooks 45:11 - Find Justin on Social Media!

Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness Rose has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.” Rose's first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing. Rose's Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award. Rose's newest and most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires. Steadfast in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose's Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose is currently working on her second season of “Baking Magic with Rose Levy Beranbaum” on PBS stations across the country. Website https://www.realbakingwithrose.com/ If you like this podcast, let me know by "buying me a coffee" link below. https://www.buymeacoffee.com/wellseasonedlib --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message