Podcasts about bizarre foods

This is a Vintage Selection from 2008The BanterThe Guys discuss an issue that persists today, the rising price of food. Hear what little has changed since 2008.The ConversationThe Restaurant Guys host food anthropologist Andrew Zimmern for a second time to hear about his travels and love of Bizarre Foods. Two of his favorites are pork roll and yak penis (no, we're not kidding!).The Inside TrackThe Guys catch up with  Andrew Zimmern and chat about his show's meteoric rise.“ Well, let's just, let's just call a spade a spade. The two of you are the most prescient, knowledgeable food industry insiders in a global sense. And the minute that you took the golden scepter and knocked me over the head with it, the show took off. So let's just be honest and share the credit where it's due,” Andrew Zimmern on The Restaurant Guys Podcast 2008BioAndrew Zimmern is a chef, food writer, radio show host, author, and host of award-winning television series Bizarre Food franchise among others. He is a four-time James Beard Award winner for his television shows. He has received many Emmy nominations and won for The Zimmern List.He is the author of several books for all ages about bizarre foods as well as an adventure book for middle school students.  Currently, Andrew is on The Outdoor Channel's series, Field to Fire.InfoAndrew's Websitehttps://andrewzimmern.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ 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

You know him from his voyages around the world, showcasing (and eating) staples from every culture on the planet, and now Andrew Zimmern is here in South Beach demonstrating the kind of open heart it takes to do that work. From childhood hardship, to devastating addiction, into incredible ambition and drive, Andrew describes his journey and the presence of food along his way. He details the start of Bizarre Foods, his experience traveling and learning… and of course Andrew talks about his friendship with Anthony Bourdain, their shared mission through their shows, and Anthony's legacy. In the past, Andrew has been open about the depths of his addiction, but with Dan, he explains in new light the lengths he went to support it. Andrew also explains why he's so vocal about his journey and the incredible benefits sober life has given him since he got clean.  TRIGGER WARNING: This episode contains discussion of substance abuse, addiction, mental health struggles and self harm. If you or someone you know are struggling with thoughts of self harm, you can get help by calling 988 for the national Suicide and Crisis Lifeline. Learn more about your ad choices. Visit podcastchoices.com/adchoices

You know him from his voyages around the world, showcasing (and eating) staples from every culture on the planet, and now Andrew Zimmern is here in South Beach demonstrating the kind of open heart it takes to do that work. From childhood hardship, to devastating addiction, into incredible ambition and drive, Andrew describes his journey and the presence of food along his way. He details the start of Bizarre Foods, his experience traveling and learning… and of course Andrew talks about his friendship with Anthony Bourdain, their shared mission through their shows, and Anthony's legacy. In the past, Andrew has been open about the depths of his addiction, but with Dan, he explains in new light the lengths he went to support it. Andrew also explains why he's so vocal about his journey and the incredible benefits sober life has given him since he got clean.  TRIGGER WARNING: This episode contains discussion of substance abuse, addiction, mental health struggles and self harm. If you or someone you know are struggling with thoughts of self harm, you can get help by calling 988 for the national Suicide and Crisis Lifeline. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Andrew Zimmern and Dan are going to be working together on some events for the South Beach Wine & Food Festival, but before they do, he joined the show to discuss how he found a career in food AND television, some of his favorite Bizarre Foods experiences, and, naturally, how he ended up with several nutsacks in his home as a proverbial trophy of the animal balls he has eaten. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jerry Jones opens up a can of worms, raccoons and more! Michael Vick takes his talents to the coaching realm at Norfolk State. Plus, Holiday Season on The Good, The Bad & The Ugly.See omnystudio.com/listener for privacy information.

Andrew Zimmern is likely best known to the general public for his Travel Channel shows “Bizarre Foods with Andrew Zimmern” and his Emmy-winning “The Zimmern List” But that's just scratching the surface. He's a renowned chef with bestselling books, media companies, shows, retail products, a retail food line and so much more. On February 13, Zimmern is set to speak at the Addiction and Recovery Lecture Series at Horry-Georgetown Technical College. He's been sober since 1992 and remains active in the recovery and mental health communities. He serves on the boards of several recovery organizations. Roger has been covering series founder and organizer Casey King for many years and on various platforms. We also spoke to him on this podcast. The 2025 Addiction and Recovery Lecture series is installment number 18. Unfortunately, this will be the last. Casey's wrapping things up and will also be retiring next year. For more information about the series, click HERE. We were thrilled to have Chef Zimmern on the show: SHOW NOTES: 0:00 - "What Might Have Been" by Chris Yale 3:42 - Greetings and about the song 4:12 - Casey King / HGTC Addiction and Recovery Lecture Series / 18th and final installment / Casey's longstanding goals for the program 5:16 - More about the series / Louis Gossett, Jr. / Craig T. Nelson / Mackenzie Phillips / Dr. Drew Pinsky / Paul Williams / Art Alexakis / Danny Trejo / Tom Arnold 5:55 - Dr. Kevin McCauley (February 20) / Casey King (February 27) / Andrew Zimmern (February 13)  6:34 - Andrew Zimmern introduction 7:20 - Welcome, Chef / Myrtle Beach / Making television around the world / Thoughts about Myrtle Beach presentation 11:10 - Early life in culinary / Cooking in NYC  13:52 - Years of promise / Europe and Asia trips / Talent and culinary proficiency / Leading a double life 15:39 - More NYC / Anne Rosenzweig and Arcadia / Rakel (Thomas Keller and Serge Raoul) / Cooking in Venice / Grand Cafes / Quality and Speed, 1980s  18:26 - Work all day, party all night / Dangerous places / Addiction trajectory 20:24 - Descent into homelessness 23:18 - Asking for help / Final intervention 1992 / Hazelden  25:37 - Success after recovery / The gift of serenety / "Walking through the work" / Emotional and physical sobriety  32:30 - The steps and service work / Being of service / Life on life's terms 38:47 - Mental health and mental health awareness / C-Cap / Anxiety and Depression in culinary / Talking to others  40:06 - Empathy in the workplace / Co-regulation / Listening  27:26 - Final thoughts / Practicing solutions / Work-in-progress / Call one person / The importance of asking for help Resources:  Suicide and Crisis Lifeline: Call or text 988 Substance Abuse and Addiction Hotline: 1-844-289-0879  Alcoholics Anonymous: www.aa.org 

This is a Vintage selection from 2007.The BanterThe Guys discuss Francis' upcoming trip to the land of  prairie butter and why you want to know how to use it. The ConversationThe Restaurant Guys welcome famed food writer and television personality Andrew Zimmern. He tells some wild tales of the foods and animals he has encountered, but the scariest story of all took place in Dai's House of Unique Stink. The Inside ScoopThe Guys get a kick out of Andrew's brazen culinary adventures and his television antics.“When the first line in the recipe is quarter your moose head and boil it in four gallons of water, you've got an interesting recipe,” Andrew Zimmern on The Restaurant Guys Podcast 2007BioAndrew Zimmern is a chef, food writer, radio show host, author, and host of award-winning television series Bizarre Food franchise among others. He is a four-time James Beard Award winner for his television shows. He has received many Emmy nominations and won for The Zimmern List.He is the author of several books for all ages about bizarre foods as well as an adventure book for middle school students.  Currently, Andrew is on The Outdoor Channel's series, Field to Fire.InfoAndrew's Websitehttps://andrewzimmern.com/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

Summary: In this episode, we welcome renowned chef and TV personality Andrew Zimmern. We discuss the intersection of hunting, fishing, and cooking, exploring cultural perspectives on wild foods and the importance of outdoor experiences. Zimmern shares personal stories from his adventures worldwide, emphasizing the value of utilizing every part of the animal and the lessons learned from nature. Andrew discusses the importance of understanding the relationship between an animal's diet and its flavor, the joy of cooking wild game, and the need for a more integrated approach to food systems that includes foraging and wild edibles. Zimmern emphasizes the civic responsibility of addressing food issues and the role of the outdoor community in conservation efforts. Justin and Andrew discuss the intersection of food security, wildlife management, and community involvement. They explore how hunting and foraging can address food insecurity, the importance of managing wild game populations, and the culinary potential of wild foods. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices - Join our Pig Camp with Us and Hank Shaw! Guest: Andrew Zimmern is a chef, hunter, angler, writer, Emmy-winning and four-time James Beard Award-winning TV personality and social justice advocate. As the creator and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, Magnolia Network's Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Lately, he has been promoting the importance of wild food through his show Andrew Zimmern's Wild Game Kitchen on the Outdoor Channel. Instagram YouTube Spilled Milk Field to Fire Show Takeaways: Andrew Zimmern emphasizes the importance of cultural acceptance through food. Hunting and fishing provide valuable life lessons and experiences. The connection to nature is increasingly important in modern society. Experiences in the outdoors can be more valuable than the catch itself. Cultural dissonance can arise from differing perspectives on hunting and food. Every part of the animal should be utilized in cooking and culture. Outdoor experiences foster appreciation for nature's beauty and lessons. The thrill of the hunt is often about the experience, not just the outcome. Modern society's convenience-driven culture can lead to a disconnection from nature. Personal stories from the outdoors create lasting memories. The odds of encountering the same squirrel multiple times are incredibly low. Chapters: 00:00 Introduction to Wild Game and Culinary Adventures 02:59 Andrew Zimmern: A Culinary Journey 05:51 The Intersection of Hunting, Fishing, and Cooking 09:12 Cultural Perspectives on Hunting and Foraging 12:01 Experiences in the Amazon and Cultural Dissonance 14:55 The Value of Outdoor Experiences 18:10 Hunting Adventures Across Continents 20:56 The Thrill of the Hunt and Nature's Lessons 24:03 Reflections on Modern Society and Nature 27:00 Personal Stories and the Joy of the Outdoors 34:01 The Unlikely Squirrel Encounter 35:01 From Hunt to Kitchen: The Full Circle of Food 36:42 The Art of Fishing: Timing and Technique 38:37 The Delicacy of Sheep's Head Fish 40:06 Wild Hogs: The Importance of Diet 41:58 The Flavor Profiles of Game Meat 44:37 Hunting Preferences: Quality Over Quantity 46:06 The Quest for Moose: A Culinary Adventure 51:21 Integrating Wild Edibles with Game 55:09 Foraging: The Connection Between Nature and Cuisine 01:01:15 The Civic Responsibility of Food Systems 01:07:01 Food Security and Community Solutions 01:10:55 Wild Game Management and Community Involvement 01:12:15 Culinary Exploration of Wild Foods 01:20:43 Advocacy for Hunger Awareness and Community Action Learn more about your ad choices. Visit megaphone.fm/adchoices

Andrew Zimmern knew from a young age he wanted a career in food. After attending The Dalton School and Vassar College, he cooked in New York City restaurants for Anne Rosenzweig, Joachim Splichal and Thomas Keller, amongst others. Andrew helped open and run a dozen restaurants, and at the same time was also an addict spiraling out of control. After a year spent living on the streets, an intervention by close friends brought him to the Hazelden Foundation in Minnesota. Transforming his life around sobriety, Andrew took a job washing dishes at Minneapolis' Café Un Deux Trois. In 1992, he was named executive chef and during his six-year tenure, turned Un Deux Trois into an awarded, national caliber restaurant. An Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is regarded as one of the most knowledgeable personalities in the food world. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with the MSNBC series What's Eating America. His latest series, Family Dinner, airs on Chip & Joanna Gaines' Magnolia Network and steams on Discovery+.   HELP SUPPORT OUR FIGHT AGAINST ADDICTION. DONATE HERE: https://www.patreon.com/theaddictionpodcast   PART OF THE GOOD NEWS PODCAST NETWORK. AUDIO VERSIONS OF ALL OUR EPISODES: https://theaddictionpodcast.com CONTACT US: The Addiction Podcast - Point of No Return theaddictionpodcast@yahoo.com Intro and Outro music by: Decisions by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100756 Artist: http://incompetech.com/

In this episode, Scott sits down with culinary icon Andrew Zimmern. Over the course of the conversation, they dive into Andrew's journey from his early passion for food, his beginnings in radio, and his eventual success as a household name in the culinary world with his TV show, Bizarre Foods. Andrew also discusses meeting the legendary Anthony Bourdain, his early music memories, and his struggles with homelessness and drug addiction. Finally, the interview ends with Andrew sharing his top 5 food cities, highlighting the places around the world that have impressed him the most.Tune in for an inspiring and entertaining conversation with a culinary legend!0:35 – Andrew's career beginnings2:55 – Andrew's early passion for food 4:56 – Homelessness and drug addiction 9:18 – The success of Bizarre Foods 12:47 – Music discussion16:37 – Meeting Anthony Bourdain24:00 – Top 5 food cities 33:05 – Anthony Bourdain Singapore story/hidden gems in NYC  This episode is sponsored by Magic Mind! They have a limited offer you can use now, that gets you up to 48% off your first subscription or 20% off one time purchases with code LIPPS at checkout. You can claim it at: https://www.magicmind.com/lipps

We dive into the world of unscripted television production with seasoned producer Nicole Walberg. With over 15 years of experience in the industry, Nicole shares her journey from experimental filmmaking to working on major unscripted TV shows like Top Chef and Bizarre Foods. From navigating the complexities of production to the evolution of the industry, Nicole offers valuable insights and advice for aspiring professionals. About Wrapbook Wrapbook is a smart, intuitive platform that makes production payroll and accounting easier, faster, and more secure. We provide a unified payroll platform that seamlessly connects your entire team—production, accounting, cast, and crew—all in one place. Wrapbook empowers production teams to manage projects, pay cast and crew, track expenses, and generate data-driven insights, while enabling workers to manage timecards, track pay, and onboard to new projects from any device. Wrapbook brings clarity and dependability to production payroll, while increasing the productivity of your whole team. For crew: The Wrapbook app eliminates the headaches of production payroll by providing a fast, transparent, and secure solution for workers to complete startwork, submit timecards, and track pay. Trusted by companies of all sizes, Wrapbook powers payroll for some of the industry's top production companies, including SMUGGLER, Tuff, and GhostRobot. Our growing team of 250+ people includes entertainment and technology experts from SAG-AFTRA, DGA, IATSE, Teamsters, Amazon, Microsoft, Facebook, and more. Wrapbook is backed by top-tier investors, including Jeffrey Katzenberg's WndrCo, Andreessen Horowitz, and A* Capital. Get started at https://www.wrapbook.com/

Bizarre Foods | Ep 720 | Crazy Town Podcast

Today on our episode #380 of All in the Industry®, Shari Bayer's guest is Andrew Zimmern, an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer, teacher, and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food, and Emmy-winning The Zimmern List, Andrew has devoted his life to exploring and promoting cultural acceptance, tolerance, and understanding through food. He will be participating in the upcoming SOBEWFF (South Beach Wine & Food Festival) presented by Capital One, which Shari will be attending, and was founded by Lee Schrager. The festival is celebrating 23 years and taking place February 22-25, 2024 in Miami, Fl. – mission to Eat. Drink. Educate. Today's show also features Shari's PR tip to devour as much as we can wherever we go; Industry News on the passing of influential chef David Bouley, the American chef who first translated French nouvelle cuisine into the New American style that shaped modern high-end cooking; and Shari's Solo Dining experience at Cocodaq, Simon Kim's new fried chicken restaurant in Manhattan's Flatiron District.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**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®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

This week's guest is food legend Andrew Zimmern. No pizza, news, no pizza topic. Just Andrew on his pizza soap box.Andrew Zimmern is a chef, restaurateur, and television host. You know him as the host of the Travel Channel's Bizarre Foods, for which he received four James Beard Awards. Andrew hosts “Family Dinner” on the Magnolia Network and “Andrew Zimmern's Wild Game Kitchen” on the Outdoor Channel. Signup for his newsletter, Spilled Milk. Check out his frozen entrees with Walmart, called By Andrew Zimmern.Anecdotes about midwest pizza farms, bad pizza in Thailand, Prince, and taking down some regional sacred cows.  This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

Renowned forager and chef Hank Shaw joins us to discuss foodways, invasives, the impacts of culture on our cuisine, and how we can change the narrative around local foods. We spend some time talking about how pollution and abundance can influence how we perceive different food choices and what we can do to build better, locally-driven food systems. Hank Shaw is an American chef, author, and outdoorsman who runs the wild foods website Hunter Angler Gardener Cook. He is the author of five books Hunt Gather Cook, Duck Duck Goose, Buck Buck Moose, Pheasant Quail Cottontail and Hook Line and Supper, all wild game cookbooks. Hank has appeared on numerous television shows, including Andrew Zimmern's Bizarre Foods.., Mike Rowe's Somebody's Gotta Do It, Steven Rinella's Meateater, and Randy Newberg's Fresh Tracks. Check out Hank's work at huntgathercook.com & find him on Instagram @Huntgathercook To support this podcast, join our patreon for early episode access at https://www.patreon.com/poorprolesalmanac  For PPA Writing Content, visit: www.agroecologies.org For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/  

Today On The Homefront, we welcome the renowned chef, TV personality, and culinary explorer, Andrew Zimmern. He give us a taste of reality, regarding reality TV, food scarcity, processed food, and our very own planet. Zimmern is internationally known for starring in several successful TV series such as: Bizarre Foods, Family Dinner, What's Eating America, Delicious Destinations, and much much more.As Jeff chats with the four-time James Beard Award winner, they discuss how Andrew has explored unique cuisines and also championed cultural acceptance and understanding. Together they deep dive into what life is like when sober, having an out of body experience with a shaman, and the therapy of cooking. Tune in, explore diverse cultures through Andrew's lens. Ready your taste buds for a feast of knowledge!Follow Andrew Zimmern on Instagram @chefazFollow Us on Instagram @thehomefrontpod Want to own your own business? Take our business ownership quiz: https://podcast.homefrontbrands.com/en-us/business-ownership-quiz?hs_preview=UuqYSzMR-159529547022For your FREE Discernment eBook: https://podcast.homefrontbrands.com/en-us/discernmentFor exclusive content, join our Facebook Group: https://www.facebook.com/groups/1442332473300030/ 

Today On The Homefront, we welcome the renowned chef, TV personality, and culinary explorer, Andrew Zimmern. He give us a taste of reality, regarding reality TV, food scarcity, processed food, and our very own planet. Zimmern is internationally known for starring in several successful TV series such as: Bizarre Foods, Family Dinner, What's Eating America, Delicious Destinations, and much much more.As Jeff chats with the four-time James Beard Award winner, they discuss how Andrew has explored unique cuisines and also championed cultural acceptance and understanding. Together they deep dive into what life is like when sober, having an out of body experience with a shaman, and the therapy of cooking.  Tune in, explore diverse cultures through Andrew's lens. Ready your taste buds for a feast of knowledge! Follow Andrew Zimmern on Instagram @chefaz Follow Us on Instagram @thehomefrontpodIf you're ready to take the next step towards owning your own business and gaining back your freedom, go to podcast.homefrontbrands.com

Andrew Zimmern grew up in New York City, where he learned his love of food from traveling with his parents and spending weekends with his grandmother. He got his first job in a restaurant on Long Island at age 14, and after some difficult years with substance abuse, he eventually moved to Minnesota, where he got sober and gained attention as a chef, radio host, writer, and television personality. In 2006, he started hosting Bizarre Foods on the Travel Channel, which earned him four James Beard Awards and made him one of the most successful hosts in the history of Food TV. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Jennifer Del Sole-Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit megaphone.fm/adchoices

Andrew Zimmern, former host of Bizarre Foods, joins Tim to discuss how food relates to immigration and climate, his journey to sobriety, growing up with two gay dads, and the future of alternative meat. Not a foodie? Don't worry, we promise there's lots of political analysis to whet your appetite! ANNOUNCEMENT: The Next Level's YouTube page will be folded in to the main Bulwark channel starting October 4. Subscribe to watch the gang record each episode going forward here: https://www.youtube.com/@UCG4Hp1KbGw4e02N7FpPXDgQ

In the conclusion to our series on Albert Fish pick up were we left off with Alberts decent in to true and utter madness that would end up resulting in the death and cannibalism of several children.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Area 2 Farms in Arlington is not what you imagine when you think of a farm. It's indoors and has bizarre plants that taste like roasted garlic, cheese, or oysters. And for the cherry (tomato) on top, this vertical farm is fighting climate change with all kinds of sustainable techniques. We road-tripped out there last fall to learn about it all from founder and chief science officer Tyler Baras. Want some more DC news? Then make sure to sign up for our morning newsletter. We're also on Twitter! Follow us at @citycast_dc. And we'd love to feature you on the show! Share your DC-related thoughts, hopes, and frustrations with us in a voicemail by calling 2026422654. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mark Bitterman is selmelier and owner of The Meadow, a specialty food business with locations in Portland, Oregon, and New York City. Mark's first book, Salted: A Manifesto on the World's Most Essential Mineral, with Recipes, won a James Beard Foundation Award.No one knows salt like Bitterman. Mark has traveled the globe for 25 years seeking salts worthy of your food. Mark is a world-renowned speaker and James Beard Award winning author of Salted: A Manifesto on the World's Most Essential Mineral, and the world's first selmelier. A selmelier is to salt what the sommelier is to wine, providing information and expertise that helps diners and chefs get the best possible results from their food. Mark has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine. He has been featured in The New York Times, The Splendid Table, Bizarre Foods, ABC News, CNN, the History Channel, among others.A leading expert on finishing salt, chocolate, and bitters, Mark has clientele from top chefs to food manufacturers to home cooks. Mark leads salt-inspired dinners at many celebrated restaurants and lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu.markbitterman.com themeadow.com bittermansalt.co All production by Cody Maxwell. Artwork by Cody Maxwell. Opening graphic assets by sonorafilms. sharkfyn.com maxwellskitchenpodcast.com

Andrew Zimmern talks to WGN Radio's Dave Plier about the series debut of ‘Family Restaurant' on HBO Max, ‘Family Dinner' on The Magnolia Network, the legacy of The Travel Channel's ‘Bizarre Foods’ and more!

Our guest today is Andrew Zimmern, who you may know from the long-running cable TV series Bizarre Foods or most recently on Outdoor Channel, Andrew Zimmern's Wild Game Kitchen (which you can watch free on outdoorchannel.com). Daniel has been a fan of Andrew's shows for a lot of years. In fact, they were some of his early inspiration for creating the WildFed TV show. Aside from his television work, Daniel didn't know much about Andrew, and this was his first time talking with him. Like Daniel, he wants to reframe the way we handle and cook wild foods. But, Daniel quickly realized that Andrew's work, though centered around food, is for him, a lot deeper. In fact, it's inseparable from his perspectives on politics and sociology. Though they have some differing opinions about all of this, he, like Daniel, describes what he does as a trojan horse. So, while they might not share the same perspectives on current events or what constitutes the existential threats to our species, Daniel certainly relates to having a deeper “why” for what we do. One thing they definitely agree on is the way that the food IQ of Americans has grown in recent years, that food can bring disparate parties together, and that we can — regardless of how we view the world — break bread together. In fact, we should. That's an important and timely message. View full show notes, including links to resources from this episode here: https://www.wild-fed.com/podcast/169

This guy knows critters: how to hunt them, and how to cook them. Perhaps best known for his Travel Channel show Bizarre Foods, Andrew Zimmern also packs a shotgun, and turns what he shoots into culinary marvels. A four-time James Beard Award winner, he's sharing his experience on the Outdoor Channel program Andrew Zimmern's Wild Game Kitchen and exclusively here on the Upland Nation podcast. We'll hear fascinating stories about giant porcupines and scary stuff he's put in his mouth, but we'll also get practical, inspirational advice on taking game birds from field to feast. From basic cooking techniques to seasonings that easily take your birds to the next level, he's got you covered. Your sense of humor is on display when you caption my social-media photos, and "Handle It" suggests why you might Keep Calm and Carry On. Please visit our sponsors: Sage & Braker Mercantile, Pointer shotguns,, @midwayusa, #midwayusa, Midway USA, Mid Valley Clays and Shooting School, TrulockChokes, FurFeathersFriends and FindBirdHuntingSpots.com.

Linda Civitello is back with us this week to talk about her award-winning book, Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking. American women in the 1800s were tied to their kitchens, having to make beer to make yeast so they could bake enough bread for their family to survive. (Bread was more than just a staple, people used to eat a pound a day!) It's from these women looking for shortcuts that baking powder's development began. It's a surprising story involving presidents and robber barons, bribery, lying, cheating and more! A fascinating story about how a product that changed our food landscape forever! Linda Civitello is also the author of the award-winning book, Cuisine and Culture: A History of Food and People. She developed the curriculum and taught history of food at culinary schools in southern California and speaks frequently on a wide range of food history topics. Her book is used to teach food history in culinary schools. Linda has spoken at Harvard University, appeared on television on Bizarre Foods, and on the BBC. She cooks professionally, making historic recipes using heirloom flour and Italian pastries, and gelati for a select clientele. She is currently writing an article on food and racism, and a book on Food and Film from Prohibition to James Bond.Linda has a B.A. from Vassar and a Ph.D. from UCLA.    LINDA'S LINKS: Buy Baking Powder Wars: https://www.amazon.com/dp/0252082591 Watch America Takes the Cake: https://vimeo.com/240607433 Buy Cuisine and Culture: https://www.amazon.com/dp/0470403713 Facebook: https://www.facebook.com/linda.civitello LinkedIn: https://www.linkedin.com/in/linda-civitello-b00a3722/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Linda Civitello, author of the award-winning book Cuisine and Culture: A History of Food and People, is with us this week to talk about how history, food and culture shape our diet. Linda developed the curriculum and taught history of food at culinary schools in southern California, and speaks frequently on a wide range of food history topics. Her book is used to teach food history in culinary schools. Linda has spoken at Harvard University, appeared on television on Bizarre Foods and on the BBC. Linda Civitello is the author of another award-winning book, Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking. She also cooks professionally, making historic recipes using heirloom flour, and Italian pastries and gelati for a select clientele. She is currently writing an article on food and racism, and a book on Food and Film from Prohibition to James Bond. Linda has a B.A. from Vassar and a Ph.D. from UCLA.    LINDA'S LINKS: Buy Cuisine and Culture: https://www.amazon.com/dp/0470403713 Buy Baking Powder Wars: https://www.amazon.com/dp/0252082591 Facebook: https://www.facebook.com/linda.civitello LinkedIn: https://www.linkedin.com/in/linda-civitello-b00a3722/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

In this episode of Eat My Globe, our host, Simon Majumdar, has a lively discussion with award-winning TV Host and Author, Andrew Zimmern, about Andrew's five favourite restaurants that have a place in history. It's a conversation that will take them to places where Ernest Hemingway frequented, where parents bought dry-aged salamis to send to their kids fighting overseas during World War II, where the chef steamed chicken in pig's bladder, and so much more. It's a conversation that will leave you drooling while learning about these historical restaurants. You don't want to miss it. So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------------------------- Produced & Distributed by: Producergirl Productions

Hank Shaw is an American chef, author and outdoorsman who runs the wild foods website Hunter Angler Gardener Cook. He is the author of five books: Hunt Gather Cook, Duck Duck Goose, Buck Buck Moose, Pheasant Quail Cottontail and Hook Line and Supper, all wild game cookbooks. Shaw has appeared on numerous television shows, including Andrew Zimmern's Bizarre Foods..,[2] Mike Rowe's Somebody's Gotta Do It,[3] Steven Rinella's Meateater,[4] and Randy Newberg's Fresh Tracks.[5] Shaw won numerous journalism awards in his early career, and was first nominated for a James Beard Award for Hunter Angler Gardener Cook in 2009.[11] He was nominated again in 2010,[12] and won the award in 2013[13] Shaw also won Best Blog from the International Association of Culinary Professionals in 2010[14] and 2011[15] His work was featured in the anthology Best Food Writing in 2012[16] and 2013.[17] In addition, Shaw's foraging column in Sactown Magazine won a national award by the society for city and regional magazines in 2014.[18] Buck Buck Moose won Best Book from the Outdoor Writers Association of America in 2016.[19]

The host of "Bizarre Foods" talks eyeballs versus testicles, smuggling foods from his travels, and partying with Prince. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode of The Meals That Made Me, Adam connects with his dear friend and beloved mentor, Andrew Zimmern - an Emmy and James Beard award-winning TV personality, chef, restaurateur, writer, and social justice advocate. As a pioneer in the food-travel TV landscape with shows like Bizarre Foods, The Zimmern List, Family Dinner, and many more, Andrew shares some of his institutional knowledge with Adam, while tapping into his most evocative food memories. From his earliest meals as a child trying new flavors at James Beard's NYC house, to a traditionally prepared chicken dish with a Maya family in Belize that changed the way he viewed the world, and a beautiful memory of the last meal that he shared with his father eating mussels in Maine, these are the meals that made Andrew Zimmern.This podcast is produced by First We Feast in collaboration with Complex NetworksHost: Adam RichmanExecutive Producers: Chris Schonberger, Nicola Linge, and Justin BoloisHead of Podcast Production: Jen StewartSupervising Producer: Shiva BayatSenior Producer: Jocelyn AremAssociate Producers: Nina Pollock and Katherine HernandezProduction Managers: Shamara Rochester and Natasha BennettRecording Engineer / Sound Designer: Andrew GuastellaThanks to the team at BuzzfeedFor more First We Feast content, head to youtube.com/firstwefeast or at First We Feast on IG, Facebook, and TikTok Hosted on Acast. See acast.com/privacy for more information.

Andrew Zimmern recently shared his advice with me on how to travel more intentionally, cook (and eat) better, and be a more thoughtful consumer of the food industry. I summarized three of the most important lessons from our conversation that I immediately put into action in my life. You won't want to miss this incredible advice from the legendary celebrity chef, traveler, and TV host behind Travel Channel's Bizarre Foods and MSNBC's What's Eating America. --> WATCH THE FULL VIDEO OF THIS EPISODE HERE: --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Darkness Radio presents Exploring The Little Book Of Satanism with Author, La Carmina! La Carmina is an award-winning alternative culture journalist, blogger and TV host. She runs the leading blog about Goth travel, fashion and culture (LaCarmina.com/blog), which was featured in The New York Times and Washington Post. La Carmina is the author of four books including The Little Book of Satanism: A Guide to Satanic History, Wisdom and Culture (Ulysses Press / Simon & Schuster). She received a journalism award from the Society of American Travel Writers, and has written about the Devil for CNN, The Daily Beast, Architectural Digest, Fodor's, and more. La Carmina appears on travel TV shows worldwide including Bizarre Foods, No Reservations, Taboo, Oddities, and the TODAY show. She is a graduate of Columbia University and Yale Law School. On today's Darkness Radio, Carmina talks about some of the misconceptions of modern Satanism under The Satanic Temple, what it is and isn't. Carmina addresses her own beliefs, and also talks about the history of Satan, the portrayal of Satan in folklore and Hollywood, and different Satanic symbols. Check out La Carmina's Book, "The Little Book of Satanism": https://ulyssespress.com/books/the-little-book-of-satanism/ Check out La Carmina's Website:  https://www.lacarmina.com/ #paranormal  #supernatural  #metaphysical  #paranormalpodcasts  #darknessradio    #timdennis #lacarmina #thelittlebookofsatanism #ghosts  #spirits  #spectres #hauntings #hauntedhouses #demons #deliverances #exorcisms #satanism #satanists #aleistercrowley #antonlavey #luciengraves #churchofsatan #thesatanictemple #Satanicpanic #satanicfuneral #satanicrituals #satanichistory #satanicsymbols #Baphomet #knightstemplar   

Darkness Radio presents Exploring The Little Book Of Satanism with Author, La Carmina! La Carmina is an award-winning alternative culture journalist, blogger and TV host. She runs the leading blog about Goth travel, fashion and culture (LaCarmina.com/blog), which was featured in The New York Times and Washington Post. La Carmina is the author of four books including The Little Book of Satanism: A Guide to Satanic History, Wisdom and Culture (Ulysses Press / Simon & Schuster). She received a journalism award from the Society of American Travel Writers, and has written about the Devil for CNN, The Daily Beast, Architectural Digest, Fodor's, and more. La Carmina appears on travel TV shows worldwide including Bizarre Foods, No Reservations, Taboo, Oddities, and the TODAY show. She is a graduate of Columbia University and Yale Law School. On today's Darkness Radio, Carmina talks about some of the misconceptions of modern Satanism under The Satanic Temple, what it is and isn't. Carmina addresses her own beliefs, and also talks about the history of Satan, the portrayal of Satan in folklore and Hollywood, and different Satanic symbols. Check out La Carmina's Book, "The Little Book of Satanism": https://ulyssespress.com/books/the-little-book-of-satanism/ Check out La Carmina's Website:  https://www.lacarmina.com/ #paranormal  #supernatural  #metaphysical  #paranormalpodcasts  #darknessradio    #timdennis #lacarmina #thelittlebookofsatanism #ghosts  #spirits  #spectres #hauntings #hauntedhouses #demons #deliverances #exorcisms #satanism #satanists #aleistercrowley #antonlavey #luciengraves #churchofsatan #thesatanictemple #Satanicpanic #satanicfuneral #satanicrituals #satanichistory #satanicsymbols #Baphomet #knightstemplar   

Amanda Lathrop has an amazing story of adventure and following her heart. An internship in college involving her "fun" minor of film studies, eventually led her to create her own company that shares stories of families and businesses through video. Her stories of backpacking through Europe, working for Paisley Park (yes she met Prince), working on television shows like Diners, Drive-Ins and Dives, Bizarre Foods, and Monster Quest will entertain you as you listen to this episode. In 2014, she started her own company called Lead Sheep Productions and going back to her psychology roots, she wanted to focus on connecting with the people she interviewed. She specializes in recording conversations for families who want personal histories taken for the future generations. Amanda reminds us that we should not wait until later in life to ask our parents or grandparents about their stories. She also helps other businesses through her video storytelling to help them connect with their customers through sharing their values and messages in their own words. Learn more about what Amanda can do for you, your family and your business at her WEBSITE. *************** Kim Benoy is a recently retired RN, wife and mother who has found a passion for inspiring other women using essential oils, blog, and podcast called Midlife with Courage. She is following her journey to be a light and lead others who are feeling stuck and even bored doing what is expected. She helps women over 40 find their courage, confidence and calm so they can live every moment! Website: www.midlifewithcourage.com Instagram: @midlife_with_courage Facebook: https://www.facebook.com/Midlifewithcourage LinkedIn profile: linkedin.com/in/kim-benoy-250754111 Are you looking for natural ways to boost your emotions, clear the air in your home, sleep better and be overall more calm? Check out Midlife with Courage products online HERE.

On this episode of The Story & Craft Podcast, we sit down with chef, TV host and world traveler, Andrew Zimmern.  We covered his early years and how he traversed difficult times as a young adult.  Then, became one of the most recognizable figures in culinary and travel programming.  He's a James Beard and Emmy award winning TV host, who is known for shows such as Bizarre Foods, The Zimmern List and What's Eating America.  His vast library of programming has been seen on HGTV, Travel Channel, Food Network, the Cooking Channel and MSNBC.  Now, he has a new show on the Magnolia Network called Family Dinner, as well as Wild Game Kitchen on The Outdoor Channel.  Andrew can also be seen as a judge on the Netflix reboot of Iron Chef.  He is also a busy entrepreneur and philanthropist and offers up his time to multiple charitable organizations and endeavors, including his role as a Goodwill Ambassador for the United Nations World Food Programme.  He's a busy guy, but took some time out to chat about his career, the rigors of life on the road, his friendly competition and friendship with Anthony Bourdain, and more!

Family dinners are something we see highlighted across movies and TV shows. If we're honest though, it's something we are experiencing less and less in our own lives. Filled with laughs, connection and rich culture it's something we all crave more of. Recently as I scoured the new show library for Magnolia Network I came across Andrew Zimmern's newest show Family Dinner. “Andrew visits families across America to explore how the cultural, regional, and historical facets of who we are inform what and how we eat, and all the ways food brings people together.”  Everything about it left me wanting to know more. From his dynamic experiences on Bizzare Foods to the way food helped him overcome addiction this conversation will leave you as inspired as it did me! As you listen you will hear more about:  The role the food played in his healing and recovery from substance abuse How the Tonight show helped the development of his reputable show, Bizarre Foods 3000 year old butter, unidentified black birds and other bizarre foods he ate through the showThe questions we're all wondering about life behind camera like, ``Do they have a food tester on set?”How the family table helps extend life and gives purpose for the older generationsHow to revamp family dinner at your table if it's something you want to startThe best way to eat a smore according to Andrew Zimmern The best New Haven Pizza According to Chef AZ“Unconnected people in our family groups are far more prone to suffer from mental health issues, alchocohlim, suicide. Staying connected and providing a forum for meeting our kids where they're at is of vital importance.” If you don't currently have regular extended family dinners, know that you are not alone. If you are looking to take one step towards changing that, then you are in the right place! Follow Andrew on Instagram @chefaz Watch Family Dinners on Magnolia Network ______________________________Visit This Episodes Sponsor Cotier Brand:Save 15% on conversation napkins at Cotier w/ code Gather15 through their website here!

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. In 2021, Intuitive Content was named one of the top 100 production companies in the world by Realscreen. Andrew is also the founder and CEO of Passport Hospitality, a restaurant and food service development company. He is passionate about his philanthropic endeavors and sits on the board of directors of Services for the Under Served, Project Explorer/EXPLR, Charlize Theron Africa Outreach Project and Soigne Hospitality. He serves on City Harvest's Food Council, is the International Rescue Committee's Voice for Nutrition and a Goodwill Ambassador for the United Nations World Food Programme. Andrew is also a founding member of the Independent Restaurant Coalition, fighting to save restaurants affected by Covid-19. He resides in Minneapolis. On this episode, Andrew shares his one way ticket to Samoa. In the course of the conversation, he highlights its food (including the “sweetest most amazing banana you've ever had”), its stunning beaches, colorful markets, and general relaxed atmosphere, which all point to him believing he was a Samoan in a previous life. Plus, Andrew spotlights some of his more memorable food experiences around the world (he's been to 176 countries!), including the souks in Aleppo and Fez and in Taiwan which he says is “the most underrated food destination on planet earth”. For his (non-exhaustive) global list of selected food experiences, visit his page on our website: www.theonewayticketshow.com. Andrew Zimmern is just one of the exceptional individuals featured on the podcast where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back. Their destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; General David H. Petraeus, US Army (Ret.); Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Former United States Senator, Joseph I. Lieberman; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals, etc.

Culinary icon Andrew Zimmern talks about being a birthday week person and what he feels will define the next decade of his life. He shares why he is optimistic about the ever-evolving world and the importance of elevating others to create equity before responding to a statement about being a human food encyclopedia and why he somewhat disagrees with it. He talks through his childhood in New York City and how fear, trauma and too much freedom shaped his perspective. Andrew reminisces on memories traveling the world with his late father and the myriad of cultural experiences he owes to him. He reveals the duplicitous journey to finally pitching a show and panicking to come up with thirty episodes on the spot for Bizarre Foods. Andrew describes the personal premise of his new program, Family Dinner, and why a lifelong desire to be a part of a family drove him to create it. Andrew talks about the mythical, magical power of food to bring people together before settling the great debate - is a hotdog a sandwich? Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedConnect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-networkFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee on Instagram: https://www.instagram.com/jaymeesireFollow Andrew Zimmern on Instagram: https://www.instagram.com/chefaz/Learn More About Family Dinner: https://andrewzimmern.com/tv/Learn More About Wild Game Kitchen: https://andrewzimmern.com/tv/Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/andrew-zimmern-on-his-latchkey-childhood-the-love-language-of-food

Andrew Zimmern, who many of you know from his TV show "Bizarre Foods," has eaten more fish and seafood over the years than anyone I know. So who better to talk about the details of flavor and texture with fish and seafood, from the sublime to the slimy. 

Join Kevin and Joanne as they discuss the most bizarre foods they have ever eaten and give their review of Borderlands 3!Come hang out with us on Discord at https://discord.gg/pczrz5mhxCCheck out our Instagram! @kj_after_dark Follow us on Twitter at https://twitter.com/KJAfterDark

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. In 2021, Intuitive Content was named one of the top 100 production companies in the world by Realscreen. Andrew is also the founder and CEO of Passport Hospitality, a restaurant and food service development company. He is passionate about his philanthropic endeavors and sits on the board of directors of Services for the Under Served, Project Explorer/EXPLR, Charlize Theron Africa Outreach Project and Soigne Hospitality. He serves on City Harvest's Food Council ,is the International Rescue Committee's Voice for Nutrition and a Goodwill Ambassador for the United Nations World Food Programme. Andrew is also a founding member of the Independent Restaurant Coalition, fighting to save restaurants affected by Covid-19. He resides in Minneapolis. On this episode of What's Burning, Andrew Zimmern's chat with Host Mitchell Davis includes conversation around calling for a U.S. Food Czar, reassessing the cost of restaurant food and the impact of conflict and crisis on our food supply.

Andrew Zimmern knew from a young age he wanted a career in food. After attending The Dalton School and Vassar College, he cooked in New York City restaurants for Anne Rosenzweig, Joachim Splichal and Thomas Keller, amongst others. Andrew helped open and run a dozen restaurants, and at the same time was also an addict spiraling out of control. After a year spent living on the streets, an intervention by close friends brought him to the Hazelden Foundation in Minnesota. Transforming his life around sobriety, Andrew took a job washing dishes at Minneapolis' Café Un Deux Trois. In 1992, he was named executive chef and during his six-year tenure, turned Un Deux Trois into an awarded, national caliber restaurant. An Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is regarded as one of the most knowledgeable personalities in the food world. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with the MSNBC series What's Eating America. His latest series, Family Dinner, airs on Chip & Joanna Gaines' Magnolia Network and steams on Discovery+.

In episode 3, the life-improving qualities of discovering our cosmic insignificance through nature-immersed moments of awe — and what happens when you begin to cook and eat more of your meals outside. All of this from James Beard award-winning chef and television creator Andrew Zimmern. Andrew is well known as the host of the Bizarre Foods franchise but more recently has created shows like What's Eating America for MSNBC, Family Dinner for Magnolia Network and the forthcoming Wild Game Kitchen for the Outdoor Channel, which we discuss his motivations for making in this wide ranging discussion with a one-of-a-kind culinary adventurer. Don't be surprised if you leave this episode planning to cook your next meal over an open fire.

Episode 90 Notes and Links to Bill Esparza's Work         On Episode 90 of The Chills at Will Podcast, Pete welcomes Bill Esparza, as the two discuss, among other topics, ideas of Chicanismo, representation in popular culture and literature, the repression of the speaking of Spanish, and Mexican food as hyper regional and incredibly-varied, with its rich histories shown in Bill's book and in his recent series about California's “barbacoa trail.”          Bill Esparza is a professional musician, writer, and fixer whose travels throughout Latin America have made him a leading expert on Latin American cuisines. He fell in love with Mexican cooking at his grandmother's table and on childhood trips to his family's hometown of Aguascalientes, Mexico, where he was introduced to street food. His original style of writing and passion for culture have made Esparza a go-to source for magazines, newspapers, and food travel shows. His knowledge has been acquired the old-fashioned way, from firsthand experience on the streets and at the stands and markets of Los Angeles, Mexico, Central America, the Caribbean, and South America. Buy Bill Esparza's LA Mexicano: Recipes, People, and Places   Bill and Andrew Zimmern on Bizarre Foods in San Diego, including a visit to Aquí es Texcoco   Bill's “California's Barbacoa Trail” series for Eater LA   Bill's 2021 series about “The 20 Essential Restaurants in Valle de Guadalupe”   At about 1:25, Bill Esparza talks about his role as a “fixer”   At about 2:50, Bill talks about growing up in Stockton, CA, and how he, like many Chicanos in the 70s did not learn a lot of Spanish due to anti-Mexican and anti-Spanish-speaking racism; he also talks about his overall relationship with language and the library   At about 6:30, Bill talks about his early love of music, fostered by his father and the soul and rock music scenes   At about 8:25, Bill talks about the implications of the term “Chicano” and its generational and cultural connections   At about 11:15, Pete asks Bill about what defines “Chicano Soul”   At about 14:45, Bill responds to Pete's question about Bill's views on repreentation   At about 17:50, Pete references standout writer Kali Fajardo-Anstine and her recent social media as an example of the hugely-varied experiences of those who speak and don't speak Spanish    At about 19:50, Bill describes his relationship with food, and “homebase” at his grandmother's house and his “pocho” experience through food and Spanish-language televisión; he describes his childhood visits to Aguascalientes as “profound” and how they had “awakened” him   At about 23:45, Bill describes how his unofficial food critic and food student sensibility began on the road, particularly touring with Marisela   At about 25:10, Pete wonders how Bill began writing about food   At about 28:20, Bill explains the significance of his visit to pyramids in Mexican, and the idea of making sure that he didn't lose his connections to México after his father's passing   At about 30:35, Bill talks about feeling a responsibility to have Mexican and Mexican-American and others traditionally-underrepresented as chefs and food writers up front, telling their stories    At about 32:30, Pete asks Bill about his time working with Andrew Zimmern and what it's like to be a food “ambassador”   At about 36:20, Pete expresses his undying love for La Cocina de Doña Esthela in Baja California and thanks Bill for greatly boosting its popularity   At about 38:35, Bill differentiates between birria and barbacoa and their countless iterations and styles of cooking   At about 40:20, Pete and Bill talk about his “California's Barbacoa Trail” series for Eater LA and the hyper regionality of Mexican food   At about 45:10, Pete and Bill discuss the incredible diversity of Mexican food in Los Angeles   At about 46:45, Pete wonders quixotically about why LA can't sell Ensenada-style fresh mariscos, and Bill informs him about why it wouldn't sustainable    At about 49:45, Pete notes how Bill's “California's Barbacoa Trail” article series brought up interesting ideas of “home” and the ways of community life in rural towns   At about 52:00, Bill talks about pulque's significance in connection with barbacoa    At about 54:00, Pete and Bill highlight some of the cooks spotlighted in Bill's series   At about 55:00, Bill highlights Barbacoa Mejia in Richmond, CA and its incredible ximbó    At about 55:45, Bill and Pete discuss his book, LA Mexicano: Recipes, People, and Places and Bill's aims in writing the book   At about 58:30, Pete shouts out Madre Oaxacan cuisine in Los Angeles, which Bill notes has the world's biggest selection of mezcal   At about 59:30, Bill describes why and how he sees his book as a “sequel” to Gustavo Arellano's classic Taco USA: How Mexican Food Conquered the USA   At about 1:01:50, Pete asks Bill about the idea of “authentic” food   At about 1:03:20, Bill cites Enrique Olvera and his idea that even the term “Mexican food” is incredibly limiting and a misnomer really   At about 1:04:25, Bill discusses what different regions and towns value as indicators   At about 1:07:20, Bill responds to Pete's questions about the future of Mexican food-its commercialization, developments, the influx of restaurants from México City coming to LA, etc.   At about 1:10:30, Bill explains why Nixtaco in the Sacramento area is doing so well   At about 1:12:00, Bill shouts out a great spot in Valle de Guadalupe, Wa Kumiai Tabita (check Number 4)         You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.  This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com. Please tune in for the next episode, a conversation with Annie McDermott, translator of works in Spanish and Portuguese, including Mario Levrero's The Luminous Novel. The episode will air starting November 16.

This week Emmy and four-time James Beard Award-winning chef and TV host Andrew Zimmern stops by The Upgrade to talk about how to do Thanksgiving this year...if you choose to do it at all. Listen as Andrew gets into the ways to cook a pared-down Thanksgiving meal for a smaller group, the safest ways to host an outdoor feast, and why you should consider skipping the holiday altogether this year. Andrew's previous shows include Bizarre Foods and The Zimmern List, and his latest series is called What's Eating America.Have an idea for a future episode? Call us at 347-687-8109 and leave a voicemail, or write to us at upgrade@lifehacker.com. We want 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.

In this episode we had a very pleasant conversation with Farmer Lee Jones! We had an absolute blast talking with him, not just about produce, but life in general. We had the opportunity to not only learn about The Chef's Garden, but also about the farm and his family's history, as well as talked about relationships, which was a beautiful reminder of what's really important in life. He is a very warm, friendly person and we had a great time listening to his stories. Farmer Lee Jones is the man responsible for running The Chef's Garden, a 300 acre farm well-known for their hand-harvested, picked-to-order produce delivered overnight to acclaimed chefs worldwide. In addition to overseeing his family's Huron, Ohio farm, he is also the chairman for the Culinary Vegetable Institute, one of the world's most well-respected vegetable research facilities, also located on the property. His gardening philosophy is all about practicing sustainable, old-world farming techniques; avoiding the use of all pesticides and chemicals, emphasizing soil health, and all in all, “growing vegetables slowly and gently, in full accord with nature.” Farmer Lee Jones is also a highly sought-after speaker and expert on sustainable agriculture, who has presented at a number of national and international conferences and seminars, including the ACF National Convention, the Culinary Institute of America's Greystone Flavor Summit, and the Women Chefs and Restauranteurs National Conference. He is a James Beard Award winner, serves on the boards for a variety of chef-centric magazines, and was the first farmer to ever judge Food Network's Iron Chef America, as well as appearing on Food Network Star, Restaurant: Impossible, and Bizarre Foods with Andrew Zimmern. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

Coming at you direct from the middle of nowhere to the center of everywhere, it's the Beneath the Surface Podcast with BOTE CEO and Co-Founder, Corey Cooper, along with world-renowned photographer and BOTE Director of Photography, Sean Murphy. In this week's episode, Sean and Corey tell tall tales of their first trip to Belize, meeting Jeff Speigel owner of Cayo Frances Fly & Farm, and how the BOTE House Belize came to be.Remember the days when people could travel freely without having to consider contracting or spreading a virus? Ahh, good times. This episode is the perfect opportunity to sit back, relax, and dream of more ‘normal' times.LINKS FROM THE EPISODEThe home of BOTE House Belize: Ambergris Caye, Belize.Check out the BOTE House Belize and Cayo Frances Farm & Fly.Watch Jeff Spiegel on Bizarre Foods with Andrew Zimmern.Planning a trip? Don't forget to pack your Inflatable SUP Boards.Get to know San Pedro, Belize.Products inspired by the BOTE House Belize: Sandspear, Rover, Rover Aero, and Inflatable Kayaks.WHO'S IN THE EPISODELead Designer, Co-Founder, and CEO at BOTE, Corey Cooper is a licensed engineer hailing from Auburn University. Corey is the pioneer of the DarkRoom, assisting with the design of the machinery, concepting the layout and ultimately developing the workflow used in DarkRoom production. Corey's passion for this project is so strong that on any given day, regardless of how busy things are at BOTE, you will often find Corey working in the DarkRoom.Sean Murphy is the Director of Photography at BOTE and a world-renowned photographer based in Fort Walton Beach, Florida. After spending most of his career based in Los Angeles, shooting for brands like Adidas, Red Bull, and Toyota, just to name a few, Sean moved back to the Redneck Riviera. You can find Sean capturing gritty America and spontaneous moments that translate into visually stunning photography.SOUND BITES“The KULA, for those of you guys familiar, is our very unique, round, badass all around, tough-guy cooler. This thing was a unique creation in itself. It's its own brand kind of inside the BOTE brand.” – Corey Cooper, CEO and Co-Founder at BOTEJeff Spiegel, a man of many talents, is the owner and operator of Cayo Frances Farm & Fly based on Ambergris Caye. Jeff arrived in Belize some 18+ years ago after a successful career running a punk rock label with dreams of becoming a chef and opening a small resort and beach bar. With no previous experience in the kitchen, he spent the next decade learning and running a kitchen. With 10 years of kitchen experience under his belt, he decided it was time for a change of pace which led to him opening Cayo Frances Farm & Fly.

We broke down the crew's TBT blogs this morning. We had Andrew Zimmern from Bizarre Foods join The Show this morning. We played the next round of 90s Trivia Challenge between Eddie & Sky. And, among other things, Emily did something that Eddie thinks was illegal.

James Beard Award-Winning TV Personality, Co-Creator/Host of Bizarre Foods, Chef, Food Writer, Andrew Zimmern, chats with Billy about the differences and similarities in meal experiences around the world, challenges within the restaurant world, how they met up in Namibia for a super memorable meal, and Andrew's amazing story on how he hit rock bottom and built himself back up to be the successful and positive person he is today.