Podcast appearances and mentions of bo bech

Liva og hendes kæreste lever i to forskellige tidszoner. Men i samme lejlighed. De er ude af sync i hverdagene, og den weekend, de begge har længtes efter, går med at prøve at finde tilbage til hinanden. Men hvorfor tager det så lang tid at blive forbundne igen? Der er jo trods alt kun gået fem hverdage... Med Yasmin har Bo sagt farvel til et mønster. I hvert fald delvist. For selvom det kun er sket et par gange siden de mødte hinanden, kan Bo blive meget kold, når nogen går over en grænse i ham. Så siger han fuck it og skrider. Hvorfor gør han det? Og hvad gør man egentlig, hvis man har en fornemmelse af, at et mønster kommer fra barndommen - men ikke helt kan huske hvordan eller hvorfor? Derudover taler vi om at møde sig selv, om tandpastahætter, og om at planlægge sin egen begravelse som 26-årig. Medvirkende: Liva Manghezi og Bo Bech. Ekspert: Jytte Vikkelsøe. Vært: Sebastian Lynggaard. Producer: Cæcilie Helena Denman-Gretoft Musik: "Hold up" Beyonce Redaktør: Christina Høier

Yasmin Kazemi er studerende og privat børnepasser, da hun under corona-pandemien møder kok og restauratør Bo Bech. Forholdet udvikler sig hurtigt, og da Yasmin beslutter sig for at sænke paraderne, giver hun sit ja til kærligheden og til rejsen mod at blive forældre. I denne samtale fortæller Yasmin om et roligt og håbefuldt fertilitetsforløb og om glæden ved at skulle føde. Vi hører også om overgangen fra fødselsrus og oxytocin efter en fantastisk fødsel til virkeligheden med en andengradsbristning og de fysiske efterdønninger, der følger. Samtalen kredser om det at give sig hen og om troen på, at vi nogle gange må sænke farten, hvis begge parter i et forældreskab skal kunne følges ad.

Kokkenes sprog ligger klar på skærebrættet og trancheres i fine skiver: Hvad mener de med "service", "pax" og "stå i klappen"? Kokkes sprog er afpudset overflødige ord. Sætninger bliver skrabet ind til benene af de præcise og umisforståelige anvisninger. Lidt som i militæret - og så alligevel ikke. Vært: Adrian Hughes. Producer: Thomas Holmby Hansen. Tilrettelæggelse: Gustav Fallesen. Gæster: Bo Bech, ejer og chef Bobe. Simon Juel Petersen, chefkok Falsled Kro. Andrea Stengaard, redaktør ved Det Danske Sprog- og Litteraturselskab.

Hvordan reagerer befolkningen på valg af ny præsident i Georgien? Hvor gik Bo Bech over stregen? Hvad er der på spil, når Enhedslisten stemmer i dag? Dagens værter: Ole Brink og Søren Carlsen.

Bo Bech is the chef and owner of restaurant Bobe in Copenhagen. He is one of the most famous Danish chefs and a pioneer of the restaurant scene in Copenhagen. He first made his name at Restaurant Paustian, where he earned a Michelin star, before setting up Geist in 2011. Working mostly with Nordic produce, his dishes are personal reflections of him as a chef, of his background and his travels. We will hear Bo Bech tell about the birth of the modern restaurant wave in Copenhagen and about his creative cooking process. He will also reveal his favourite restaurants in Copenhagen and in the rest of the world. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Det er den samme gamle sang. Du sidder hos din studievejleder i folkeskolen. “Hvad vil du egentlig med dit liv!?”. Du får udleveret bogen “Hvad kan jeg blive?”. Du tager hjem på dit værelse, bladrer i den. Der er så mange ting. Du kan blive kok, du kan læse geografi, eller du kan blive politiker. Og du beslutter dig for at blive alle tingene.. Nogenlunde sådan skete det for dagens gæst.Dagens gæst er kok og politikker Tatjana Francisca Rosenkilde Mailand (Læs: Franciska Rosenkilde)I dag skal vi finde ud af hvordan Bo Bech er som chef, vi snakke om vild med dans, og så skal vi selvfølgelig hæve alkoholgrænsen. Tsunami lærte: Amagers ligger syd for RådhuspladsenUffe Elbæk er ikke død!!!!På Amager kan man sagtens ryge hash i 7. klasseDer er regler i krigerEt masse om klimaet_____________Tilrettelækker: Sally Junker Larsen Musik: Upright-Music & BlivIkkForelsket

Forestil dig en stor, saftig, rød, lækker bøf. Med bearnaise, gyldne fritter, og en lille sprød salat med vinaigrette. HMMMM.. Men det er 2023. Så hvorfor fanden forestiller du dig egentlig det!? Kød er yt. Du kan få lov til at spise din lille sprøde salat, og så kan du tage din elbil hjem.Men okay, en lille sprød salat kan også smage meget godt. Altså hvis den selvfølgelig er lavet af en kokkeelev der er blevet talt pænt til, som i øvrigt har fri hver 3. weekend og som IKKE arbejder mere end 37 timer på en uge… Puha.. 2023.. Dagens gæst er selvfølgelig Per Tøstesens bedste ven, Bo Bech!I dag skal vi finde ud af hvorfor Geist lukkede, vi skal snakke om at åbne en ny restaurant midt i København, og så skal vi selvfølgelig lære at give et fast håndtryk. Tsunami lærte: Man skal IKKE sige “Ja tak”Han er ikke et pikhoved, ifølge ham selvMakrel med kanel kan man sagtens Hvordan man skal give håndHvornår Peebles møder At Chano møder for tidligt____________________Værter: Sebastian Peebles & Chano Jørgensen Musik: Upright-Music & BlivIkkForelsket

Siden han som barn boede i den toscanske vinby Montalcino med sine forældre, har Philip Skovgaard været godt gal med alt italiensk. For godt og vel 10 år siden blev passionen omsat til business: Sammen med hustruen Lea Parkins åbnede han først det løsslupne vin/spisested Bevi Bevi, dernæst den hyperpopulære restaurant Mangia, så Bar la Una og senest det toscansk inspirerede Circolo. Vi delte en flaske vin (og to små fadøl) på Mangia med den energiske og nu 40-årige levemand til en snak om, hvordan det hele begyndte, en helt frisk fibersprængning, tips til Italien og alt muligt andet herligt. Vært: Oliver Bodh Larsen Producer: Mathias Frejdahl Marker

BO BECH, PÅ SKARP UDKIG EFTER FREMTIDENPå en eller anden fik min gode ven Bo overbevist mig om at det var tid til at få en Kok & Kok snak igen, eftersom sidst vi fik en sludder var helt tilbage da vi optog sæson 1 af nærværende podcast, tilbage i corona tiden hvor Bo var min gæst nr 4. Dengang havde han lige lukket og slukket hans geniale restaurant på Kgs Nytorv, hvor han gennem 10 gode år havde bevist at det kan lade sig gøre at køre en profitabel restaurant i gourmet klassen og gøre mange, mange mennesker glade samtidigt med at han gjorde sig selv glad og ikke nødvendigvis selv behøvede at stå ved gashåndtaget Tjek ind på “Kok & Kok” og hør hvad der er sket i mellemtiden og hvor Bo befinder sig her i starten af 2023.@kokogkok@rodentiletgodtliv@bobech Hosted on Acast. See acast.com/privacy for more information.

Imens Lærke er på sommerferie, sender vi en række klip fra tidligere programmer, sådan du kan genbesøge nogle af programmets bedste øjeblikke. I denne omgang skal vi tilbage på Hotel Sanders da Jonas først lige var startet som kok på programmet. Vi starter med en omgang østers med Paprika Steen, efterfulgt af en hovedret med Bo Bech som blandt andet består af pighvar og kaviar. Til slut skal vi høre slutningen på Simon Juls nekrolog imens der bliver spist Rømmegrød. Husk at du kan lytte til alle tidligere udsendelser og klippene i deres fulde længde. See omnystudio.com/listener for privacy information.

Siden han afleverede sin restaurant Geist i oktober sidste år, har Bo Bech gået og ledt efter et nyt projekt. ”Det, jeg savner helt vanvittigt lige nu, er at udtrykke mig gennem mad. Jeg savner at have en kommunikation gennem mad, og jeg savner at servicere mennesker og gøre dem glade med min madlavning,” fortæller Bo Bech i dagens afsnit af Bucket list.Og nu er han klar til at løfte sløret for sine fremtidsplaner.Han har nemlig købt et lille landsted en times tid fra København, hvor han vil lave en restaurant i "verdensklasse" med tilhørende hotel. Alt sammen efter bæredygtige og grønne værdisæt. Landetstedet ligger i naturskønne omgivelser tæt på skov og hav, og forbilledet for restauranten er museet Louisiana i Humlebæk, fortæller Bo Bech."Drømmen er jo at lave et slags Louisiana. Du starter med at have en skøn bygning, som bliver restaureret efter gode værdier, og så skaber du ti små rum, folk kan bo i. Så laver du en charmerende lille restaurant, hvor der bliver lavet mad over åben ild."For Bo Bech er kodeordet forankring. Efter mange år med rejser og en travl hverdag i byen er han er kommet til et sted i livet, hvor han har lyst til at slå rod. En følelse, han håber at kunne viderebringe til gæsterne på det kommende sted."Målet er at lave en restaurant, hvor du ikke bare tjekker ind, spiser, sover, spiser og skrider. Tænk, hvis du kunne lave et sted, hvor folk sagde: "Hey, skal vi ikke lige blive en dag mere?" Det ville være et drømmested for mig."

Sidelæns er gået på sommerferie, men derfor skal du ikke snydes for god underholdning. Vi har været i arkiverne og fundet noget af det allerbedste og mest læste, vi har bragt i Euroman. I denne uge kan du høre portrættet af mesterkokken Bo Bech. Da han var ung, var han ikke den bedste til noget. Det var ikke ham, der vandt pokalen. Han havde ingen ambitioner. Han forstod ikke piger. Han anede ikke, hvad han skulle bruge sit liv på. Men en dag opdagede han maden. Vi har mødt et menneske, der smager, snuser og gurgler sig gennem livet. Men der er én ting i tilværelsen, han ikke har formået at finde opskriften på.

**Udsendelsen er sponsoreret af HelloFresh** I denne udgave sætter Mediano-redaktionen fokus på trænerens rolle - især i og omkring Superligaen og den danske 1. division. Er Tordenskjolds Soldater blevet et fyord? Og er et pas, der ikke er rødbedefarvet vigtigt, når en ny ejer gerne vil lave om på tingene og sætte sig eget præg? Og hvor efterlader det trænere som Bo Henriksen, Peter Sørensen, Jakob Michelsen, Troels Bech, Joachim Mattson, Olafur Kristansson, Jacob Friis og nu Glen Riddersholm. Ind kommer Andreas Alm, Peter Hyballa, Marti Cifuentes, Galcas afløser skal være international, etc. På listerne rundt omkring er der også trænere som Jesper Sørensen, Jacob Neestrup, Ruben Selles, Brian Riemer, Frank Hjortebjerg, etc. Hør blandt andet om: - Er Thomas Thomasberg - som et eksempel - Tordenskjolds soldat og vil han være et usexet valg? - Skal trænere til at tænke i andre roller og være meget profilerede U19, U17 og transitionstrænere, som man f.eks. ser i Holland - Hvad er der af internationale tendenser - Og meget mere. Dagens frokosthold består som altid af Jonas Hebo Rasmussen og Gastro-Nicklas i køkkenet samt Kenneth Hansen, Rasmus Monnerup og Peter Brüchmann. Fredagsfrokosten er blevet til i et samarbejde med HelloFresh, verdens førende leverandør af måltidskasser. Her er dit link til rabat de første fire uger: https://cutt.ly/ubK1yk9 - du kan også bare bruge koden 'HELLOMEDIANO' Det nye format har vi udviklet sammen med vores nye partner, HelloFresh. De laver måltidskasser, der er 100 procent CO2-neutrale og lavet med afmålte portioner og lokale ingredienser. Vi laver podcast og snakker om fodbold. 

All the best bits from the past seven days on Monocle 24 carefully curated into a one-hour show. This week: award-winning US conductor Roderick Cox; Hans Meyer, co-founder of Amsterdam-based hotel company Zoku; and top Danish chef Bo Bech shares a favourite recipe.

An easy cauliflower recipe by one of Denmark’s best-known chefs.

Danish top chef Bo Bech on how photography and travel changed his approach in the kitchen. Plus: the new London food delivery platform that some of the capital’s best restaurants want to sign up to.

In this episode, we talk to Bertil Tøttenborg, who is the Restaurant Manager and Head Sommelier at Gustu, in Bolivia. Bertil started working at Geist (Copenhagen) with Bo Bech, where he eventually became Head Sommelier. But something was missing. After meeting his friends Kamilla Seidler and Jonas Andersen, he felt inspired to become part of Gustu, a restaurant that was also a social project, in La Paz. Hoping to stay for 2 years, Bertil ended up staying more than 5 (and still counting) and that's how he became Restaurant Manager and Head Sommelier of the best Bolivian restaurant. We had the chance to talk to Bertil and find out how it is to be a Dane living in Bolivia. What is his secret to staying inspired day by day? Find out all about it in this episode of The Experience Matters Podcast.

På redaktionen går bølgerne højt, når snakken falder på fastelavnsboller. Særligt de gammeldags af slagsen deler vandene: Er de grotesk overvurderede eller ufortjent undervurderede? Det snakker vi om i det seneste afsnit af Sidelæns. Vi taler også med journalist Jonas Langvad Nilsson om hans store portræt af mesterkokken Bo Bech, der er ansigtet på den nye forside af Euroman.

One of our favorite recurring guests, Chef Bo Bech, returns from his home in Denmark to discuss his beautiful new book The Relation Between Us. The book combines Bo's stunning photographs from around the world with his notes on travel and simple, adaptable recipes inspired by the book's images and the memories they evoke. Andrew and Bo talk over his burgeoning interest in photography, how he integrates it into his life, his approach to sharing cooking wisdom, and myriad other subjects. Listen to our previous interviews with Bo:Bo Bech discusses his book In My Blood.Bo Bech at The Philly Chef Conference.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

I 'Sidelæns' tager vores chefredaktør, Kristoffer Dahy Ernst, vores læsere og lyttere med ind i maskinrummet på redaktionen. Vi giver et indblik i, hvordan vi arbejder med fx portrætter og reportager og fortæller historierne rundt om de artikler, vi skriver til magasinet. 'Sidelæns' er også redaktionens vindue ud til verden. Vi interviewer musikere, designere, forfattere, kokke, filmfolk og alt derimellem, som vi synes, kan noget ekstraordinært, og som vi gerne vil tale med. Og vi går i luften med en af de helt store personligheder, vi har herhjemme. Bo Bech er kok, meget ofte er han også restauratør, men siden han forlod sin restaurant Geist på Kongens Nytorv i København, har han brugt alt sin tid på sin nye bog, 'The Relation Between Us'. Et mastodontisk hovedværk der samtidig fuldender en trilogi af bogudgivelser fra hans hånd. De to første hed 'In My Blood' og 'What Does Memory Taste Like'. Vi inviterede Bo til frokost for at snakke om hans bog og om hans tilværelse.

Mesterkokken Bo Bech har i sin tid som kok prøvet lidt af hvert og har foretaget nogle store skift i sin karriere. Før han opdagede sin egen glæde ved madlavningen, var det et liv i militæret der ventede ham. Siden har han stået i spidsen for Michelin restauranten Paustian og Geist på Kongens Nytorv. Han har prøvet kræfter med flere tv-programmer og har haft bagerforretning, der kun solgte ét brød. Bo Bech brødet. Nu har han så kastet alle boldene op i luften igen, og er trådt ud af Geist, udgivet en foto/madbog, mens han venter på at se hvordan alle boldene lander.I dette afsnit af vores podcast 'Samtaler fra en herrebarber', gæster Bo Bech Jonas Shiran Larsen for at tale om sin nye livssituation, hvor han er mere bare 'Bo' end 'Bo Bech'. Samtalen kommer omkring tonen i et køkken, livsvisioner, arrogance, sorte lakridskugler og kærligheden.

Bo Bech står ved en skillevej i sit liv. Efter at have drevet restaurant Geist igennem 10 år, har han valgt at stoppe som køkkenchef. Nu kigger han tilbage på sit liv, og hvad der var med til at give ham status som en af de mest velbevandrede kokke i Danmark.

Bo Bech er stoppet på hans livsværk, restaurant geist. Messi er snart fortid i den catalonske hovedstad og Touren er allerede begyndt, Vi giver dig en hurtigt opsummering af ugen der gik i form at en sjov og satirisk podcast.

Et hobby journalistisk podcast, hvor branche og fagkendskab samt personlige relationer spiller ind når vi skal finde ind til hjertet af dagens kok, en kok som har haft sit gastronomiske virke og måske på en eller anden måde har formået at være med til at ryste det gastronomiske landskab i Danmark sammen til den status det i dag har i verdenskøkkenet.KOK OG KOK IMELLEMEr ren Corona Radio. Tanken blev sået da jeg sad i 14 dages karantæne i mit sommerhus og måtte gøre et eller andet. Da jeg kom i tanke om at alle mine kolleger grundet situationen sad hjemme og således var at træffe på tlf, fandt jeg på at lave podcastet her, på behørig afstand over telefonen. Derfor er lyden og lydkvaliteten som den er, selvom Casper som agerer lydmand, tekniker og komponist bag vignetten, har gjort alt hvad der står i hans magt for at rense lydsporet op.Det er vores håb at samtalernes indhold fanger dig så meget, at du slet ikke lægger mærke til at kvaliteten ind imellem ikke spiller optimalt.

At a time of industry and international crisis, we hope this episode will be a welcome respite for industry and civilian listeners alike. Andrew recently made his annual pilgrimage to the Philly Chef Conference where he spoke with some of the most exciting and influential food and drink professionals working today: They are (in order of appearance): Pastry genius Antonio Bachour of Coral Gables, Florida; Esquire magazine's beverage director of the year, Chelsea Gregoire of Baltimore; fermentation pioneer Jason White; prolific Philly chef-restaurateur Greg Vernick; and Copenhagen-based New Nordic OG Bo Bech.If that weren't enough, Esquire magazine's food and drinks editor Jeff Gordinier joins Andrew to introduce the conversations.Enjoy these interviews individually or pass a few hours taking them in in one sitting. Andrew Talks to Chefs is proud to welcome new sponsor L'Ecole Valrhona, who are holding their first-ever West Coast classes this spring and summer. Visit their site for more information.And thanks to The Good Witch Coffee Bar for hosting our introductions this week.Hang tough, industry friends. LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's latest book)Antonio BachourChelsea GregoireJason WhiteGreg VernickBo BechHungry by Jeff Gordinier

Bearnaisemagasinet er tilbage i forfriskende tempo:Lidl vil have dig og mig til at handle og fået Wassim til at udvikle produkter. Jeg har smagt dem. Hvorfor smager karryretter ens på thairestauranter? Henrik Yde giver grøn karry-kursus. Hvordan gik det egentlig Bo Bech i New York? VerdensClaess fortæller om en fiasko, og så skal vi mindes den dag, da Danmark fik verdens bedste kok i Lyon. Anmeldelsen er fra knaldvarme Polly.

Han bad om en råvare at lave en ny ret med, og Bearnaise sagde chili. Men hvad finder han på? Og kan hans kokke overkomme mere på årets travleste aften? Bearnaise er med helt nede i gryderne på Geist.

”Nævn en råvare, så laver jeg en ny ret og sætter den på kortet i morgen," sagde mesterkokken Bo Bech. Det blev et døgn sammen. I første del fortæller han om at finde Frøken Jensens kogebog som FN-soldat, om at arbejde for Marco-Pierre White og blive til grin på Nimb, og til sidst får han råvaren at vide.

Foto: Agnete SchlichtkrullDanske restaurantanmeldere er mytiske skikkelser, der sniger sig rundt på byens restauranter med skæg og blå briller og booker bord under falske navne. Deres magt er stor, og deres bedømmelser betyder make or break for mange restauratører og kokke. Lyder det overdrevet? Det er det også, fortæller Lærke Kløvedal i denne podcast. Udover at være journalist og TV-vært er hun også restaurantanmelder på Politiken. Men at ansvaret er stort og kravet om objektivitet ligeså, er hun sig meget bevidst om. Specielt det sidste kan være et problem i en by, hvor alle kender alle. 

Selvom Bo Bech er en af Danmarks største kokke, så er det stadig hans mors julemad, der er det eneste rigtige. Vi taler om, at tid er den vigtigste gave, man kan give til jul, og hvordan julen ikke behøver at blive opfundet på ny hvert år.

Selvom Bo Bech er en af Danmarks største kokke, så er det stadig hans mors julemad, der er det eneste rigtige. Vi taler om, at tid er den vigtigste gave, man kan give til jul, og hvordan julen ikke behøver at blive opfundet på ny hvert år.

In My Blood is the title of chef Bo Bech’s stunning and singular new book, and it’s an apt description of the man himself. Bo sat down with Andrew this week to discuss his book, which tells the story—in words, watercolors, photographs, and recipes—of his Copenhagen restaurant Geist. The interview is as unique as the man and his book, full of culinary and philosophical revelations, vivid descriptions, passion—plus an examination of the life lessons of the Rumble in the Jungle. (To order Bo’s books, visit ChefBoBech.com.) Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! *Andrew Talks to Chefs * is powered by Simplecast

"The most interesting place in Europe to eat” – that's how Noma's René Redzepi described Bo Bech's first restaurant, Paustian. The Copenhagen venue was located in the last building Jørn Utzon ever designed – and the Sydney Opera House architect was one of Bech's regular diners. (You need to hear the story behind the dish that Bech created for Utzon, which the chef talks about near the end of the podcast.) "When I stepped into the kitchen at the age of 24, my world flipped." Bech became a chef at a relatively late age – enduring terrible food during a peacekeeping mission inspired him to improve on what was available. To convince a bank manager to loan him the money to launch Paustian, he had to revert to some pretty unusual means (it did involve food, though). Paustian is the focus of Bech's first self-published book, What Does Memory Taste Like (which features a signature avocado dish that gets 80-something pages of coverage). His second restaurant, Geist, is more accessible in style – the type of place that Bech would want to be a frequent customer. It's covered in In My Blood, his new book, which is like an autobiography of the restaurant. It features architect's drawings and furniture sketches among the 100 recipes. It also covers rage and other inspirations behind his food (like his lifelong battles against endives and salmon). We also chat about his recent dinner collaboration with Lennox Hastie and his favourite places to eat in Copenhagen. You can find In My Blood at chefbobech.com.

En radiofonisk brunchbuffet af musik, gæster og satirisk tandsmør! Vært: Carsten Bang.

On today's episode of All in the Industry, host Shari Bayer is joined by award-winning, Danish chef and restaurateur Bo Bech of Geist restaurant in Copenhagen. Well-known in his home country as the fearsome TV host of Denmark’s answer to Kitchen Nightmares, Bo is a trailblazer of the Copenhagen food scene, offering his own take on new Nordic cuisine. He first made his name in Denmark's food-obsessed capital at Restaurant Paustian, where he won a Michelin star, before opening Geist in 2011. Bo recently released a new book, What Does Memory Taste Like?, a tribute that traces his earlier years as an enfant terrible. Today's show also features a PR tip, Speed Round game, Industry News, and Shari's Solo Dining experience at Conditori La Glace in Copenhagen. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry All in the Industry is powered by Simplecast

Food Writing Work. With the Best Food Writing 2016 Panel at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you go see Walter White at JPJ last Sunday and *NOT* go to the Best Food Writing 2016 talk? No worries, Edacious taped it for you! This year's multiple award-winning panel included moderator and editor of the series, Holly Hughes, and contributors Joe Yonan, Food & Dining Editor for The Washington Post, Jason Tesauro, author of The Modern Gentleman, and Todd Kliman, author of The Wild Vine. Writer Monica Bhide, author of Karma and the Art of Butter Chicken was scheduled to appear but had a family emergency. All of the panelists consider themselves writers first, food being just one aspect of their work. Because food is the starting point for so many deeper conversations, a philosophy that informs this podcast as well. Holly began editing the Best Food Writing series back in 2000. Through sixteen volumes published annually, she has presented hundreds of great pieces covering humor, travelogue, politics, memoir, history, as well as hard-hitting journalism covering all the different aspects of food. The series was conceived as a bedside table book, not a kitchen one. It makes a great gift because everyone eats. Pieces are short so you can dip into whatever strikes your fancy. Way back when the first edition was published, the time was right. Food was becoming its own thing, its own cultural trend. Folks like Anthony Bourdain, Michael Pollan, Ruth Reichel, and magazines like Saveur and Lucky Peach made food a thing to contemplate and read about. It went beyond reading a recipe or restaurant review. Reading about food became entertainment. Food became more than just what would I eat for dinner tonight? Then food blogs came along providing writers a massive platform for publishing their own in-depth pieces immediately. It raised food consciousness, putting it much more centrally focused in the national conversation. Why has food remained in the cultural zeitgeist? Why is it more important to us now? That's just one topic covered during this terrific panel discussion. Another? The current state of fine dining. As Joe Yonan so succinctly put it: "You don't always want the journey. They (chefs) always want to take you on a journey. I'm tired of traveling. I just want to sit here and eat my damn dinner!" This year's pieces include a love letter to ugly food, another one to the chicken tender, and the fabulous pieces read aloud by our panelists. Works about Chef Bo Bech, chicken fried steak, and eating tacos in Mexico City appear simple on first glance. Keep reading. As with so much great food writing what's on your plate or the person cooking it is only a starting point. It's never just about the food. It's about the deeper topics, the thoughtful life questions that connect us all. The same mission behind Edacious. Using food as an entryway. There's a reason these pieces were chosen as among the best. They have a story, great storytelling, a strong sense of narrative, a profound message. Give a listen. You won't regret it. SHOW NOTES – Links to resources talked about during the podcast: Virginia Festival of the Book - most of the authors who attend are unpaid, and travel here out of their own pocket. Food writing is a challenging business. You donation will help cover expenses and get some of the big names here in 2018! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Short Stack Editions - Love letters to a single ingredient. Sheri Castle, author of Rhubarb,  appeared at the festival and on this podcast. Victuals - Ronni Lundy's seminal work won the 2017 IACP Award for Best American Cookbook and is up for a James Beard Award later this month. She appeared at the festival and on this podcast. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

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

Mads Brügger er en mediepersonlighed, som blandt andet er kendt fra kult-talkshowet Den 11. time, dokumentarfilmen Ambassadøren og bogen Ingen kender Dagen om avisprojektet Dagen. I dag er han sammen med Mikael Bertelsen programchef på radiokanalen Radio24syv, hvor denne måneds episode også er indspillet. Oliver Enné og Tobias Enné taler med ham om hot yoga, Bulletproof Coffee™, Bo Bech, e-cigaretter, diskussioner på Twitter vs. diskussioner på Facebook, Tinder og meget mere.