Podcast appearances and mentions of betty fussell

Stir-frying can be one of the most nutritious and delicious ways to cook, and there is no one better than “The Stir-Fry Guru” herself, Grace Young, to help us level up our stir-fry so it's better tasting, and better-for-you. In this episode she shares her game changing  tips and tricks. Grace Young is an award-winning cookbook author, culinary historian, and filmmaker. She is a 2023 Forbes 50 Over 50 honoree, is the recipient of the Julia Child Award, the James Beard Foundation's Humanitarian of the Year Award and is a USA Today Women of the Year honoree for her work to save America's Chinatowns. Named the “Poet Laureate of the wok” by the food historian Betty Fussell, Grace has devoted her career to celebrating healthy wok cookery. Her accolades include James Beard Awards for her Wok Therapist comedy video and cookbook Stir-Frying to the Sky's Edge. She is a six-time IACP award-winner, including the 2021 Lifetime Achievement Award and the Culinary Classics Award for her cookbook The Breath of a Wok. She is currently partnering with the James Beard Foundation on the #SupportChinatowns social media campaign to raise public awareness to preserve and protect America's Chinatowns.See omnystudio.com/listener for privacy information.

Denise and Diane continue their conversation with the author of My Kitchen Wars and Eat Live Love Die: Selected Essays, Betty Fussell. Get her books! Read Betty Fussell is Fierce, Funny and Frank by Kelly Grogan. Get information on the Santa Barbara Culinary Experience, March 13-15, 2020. Join our community, get links to past episodes, or drop us a line!Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. They bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcast covers wide-ranging subjects of importance to older women. Diane Worthington, host and producer. Diane’s books on Amazon.Denise Vivaldo, host and producer. Denise’s books on Amazon.All other hats worn by Cindie Flannigan. See Cindie’s work here.

Denise and Diane sit down with the author of My Kitchen Wars and Eat Live Love Die: Selected Essays, Betty Fussell. Get her books! Read Betty Fussell is Fierce, Funny and Frank by Kelly Grogan. Join our community, get links to past episodes, or drop us a line!Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. They bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcast covers wide-ranging subjects of importance to older women. Diane Worthington, host and producer. Diane’s books on Amazon.Denise Vivaldo, host and producer. Denise’s books on Amazon.All other hats worn by Cindie Flannigan. See Cindie’s work here.            

Corn is everywhere, in much of our food, drink and even packaging. It has found its way, in a myriad of guises, into thousands of products and has come to dominate the industrialised food supply. Hundreds of millions of people in the developing world rely on it too, for their very survival. This week we bring you the story behind the king of the crops, in the first of two programmes dedicated to its spectacular rise, and its implications. The BBC's Emily Thomas learns how maize rose to pre-eminence with author Betty Fussell, and takes a crash course in plant biology with Ricardo Salvador, from the Union of Concerned Scientists, to hear why corn is so productive. . We hear one woman's unenviable, life or death battle to avoid this ubiquitous ingredient and talk to a man who can estimate your corn consumption from a single strand of your hair. Finally, we ask what lengths a government will go to to protect their corn secrets, and find out why the Chinese government is scaling back its production of the crop. (Image: A man standing next to a field of tall maize crops. Credit: alexsalcedo/ Thinkstock)

The kitchen is a battle place! Tune in to this week’s Eat Your Words, as host Cathy Erway welcomes Betty Fussell, author of “My Kitchen Wars: A Memoir” among ten other books, ranging from biography to cookbooks, food history and memoir. Chatting about her unparalleled career path, Betty shares the trials and tribulations publishing her work not only as a woman but also in convincing the world that there is more to food than recipes. After the break, Cathy delves into Betty’s deep rooted interest in culinary history and how she blazed the way for American food writers everywhere. Highlighting cuisines across the country, Betty explains that though true regional dishes are somewhat rare these days, they reveal clues about the area’s past, people, and cultures. Listen in to a wonderful conversation! This program was brought to you by Whole Foods Market. Photo by Norman Jean Roy for Vogue, Aug ’08 “The kitchen is a battle place. You are fighting with ingredients in order to transform them into something you can eat!” [9:13] —Betty Fussell on Eat Your Words

Evan McCommon has been converting his family s timber ranch into a biodiverse farm. The changes have been slow, but his resolve steady as the 1,100 acres change from a dense forest to an open savannah. Changes are also taking place on the menus of some of New Orleans popular restaurants the Eat Fit NOLA program encourages restaurants to reduce the sodium, fat, or sugar from dishes without sacrificing taste, while Sharon Floyd has found ways to incorporate ayurvedic medicine into cocktails. But if diet isn t your thing, stick around for an interview with Betty Fussell, who ll split a steak with you and give you the rundown on why commodity agriculture is going out of style. How to Cook Quinoa Serves 4 6 1 cup quinoa 2 cups water 1 2 teaspoon salt In a saucepan, bring all to a boil. Cover and reduce to a simmer. Cook for 20 minutes. Serve hot or cold. Optional if serving hot, saut 1 4 cup chopped onion in 2 tablespoons butter or olive oil, then add the quinoa, salt and water and cook as previously directed.

Betty Fussell is an American success story – and one of the most celebrated and beloved writers in food. Over the last 50 years her writing has appeared in the New York Times, The New Yorker, Savuer, Vogue, Food & Wine and many more varied publications. Her memoir, Kitchen Wars was performed in Hollywood and New York as a one woman show by actress Dorothy Lyman. She’s written more than 11 books and has taught courses in English Literature, food writing and food history. Betty has seen it all and remains as sharp as the young writers making waves in today’s food world. She grew up in the depression and did everything she could to break free of the traditions ad restrictions in her day that held women back.   “When the food world was French, I was American.” [19:00] –Betty Fussell on Evolutionaries

American food writer Betty Fussell joins Linda Pelaccio this week on “A Taste of the Past” for a conversation on culinary history, cultural identity and food literature. Betty is an award-winning writer and is the author of eleven books, ranging from biography to cookbooks, food history and memoir. Learn how she discovered food through travel and writing and became an “accidental” food historian. Listen as Betty describes the American cuisine she discovered throughout her life and elaborates on everything from corn fields to Mexican markets. Find out why Betty fell in love with New York City as she reads one of her literary passages live on-air! This program was sponsored by S. Wallace Edwards & Sons. “The food of my family was absolutely terrible – the land of the bland! It was Midwestern bible belt food in California. The discovery of the drama of what food could be was enormous!” [07:08] “Corn created settlements, it’s the basis of our agriculture in the Western world. It’s totally different from the plow culture of Europe.” [12:15] “I have two romances – one is the California landscape I grew up in, two is New York City. The wonder of New York City has never left me, it’s the last of the great cities of the last two centuries.” [21:20] –Betty Fussell on A Taste of the Past