Podcasts about bon appetit

Chef Katie Chin joins Amanda Ma, CEO of Innovate Marketing Group to discuss upcoming catering trends! Listen now on EventUp!  Celebrity Chef Katie Chin is an Award-winning cookbook author, caterer, blogger and Culinary Ambassador to the National Pediatric Cancer Foundation. After growing up working in the kitchens of her late mother Leeann Chin's award-winning Minneapolis-area restaurants, Katie pursued a career in film and television marketing, but eventually left her executive position to return to her culinary roots. Katie has been featured in many publications such as USA Today, O Magazine, Cooking Light, Bon Appetit, Elle, Real Simple, The Wall Street Journal, HuffPost and Epicurious. Her numerous appearances on national television include The Kelly Clarkson Show, Live with Kelly and Ryan, The Real, The Today Show, Hallmark Channel, Cooking Channel, Cutthroat Kitchen, Beat Bobby Flay, ABC's Localish and as a guest judge on Food Network's Iron Chef America. In 2013, Katie was a featured chef at the annual Easter Egg Roll at the White House under the Obama administration. Her fifth cookbook "Katie Chin's Global Family Cookbook" was released in June 2021. Katie is co-chair of Los Angeles Mayor Karen Bass' AAPI LA Task Force, serves on the board of #teachaapi and is the SW Regional Ambassador for Women's Entrepreneurship Day. Follow us! https://www.instagram.com/innovatemkg/ https://www.linkedin.com/company/innovate-marketing-group https://www.youtube.com/@innovatemarketinggroupinc.7348

In this episode, Katy talks with chefs Ana Castro of Lengua Madre in New Orleans, and “G” Benchawan Painter from Street to Kitchen and Th_Prsrv in Houston. Ana was one of the 2022 Food & Wine Best New Chefs and Lengua Madre was a Bon Appetit 50 Best New Restaurant. G won the 2023 James Beard Award for Best Chef: Texas.In this episode, Katy, Ana, and G talk about dealing with bad customers and reviews, discussing mental health with family, and the different ways they support their team.We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they've felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn't exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website. Ana CastroInstagram  |  Lengua Madre  |  About her new projectG Benchawan PainterInstagram  |  Street to Kitchen  |  Th_PrsrvSouthern SmokeInstagram  |  Get Help  |  DonateVisit HoustonInstagram  |  Website

When Zaynab Issa was younger, she loved watching TV and flipping between the Food Network and the Disney Channel. Eventually, Ina, Giada, and Rachael won out, but it would be years before Zaynab followed her heart and pursued a culinary career. Eventually, a college project turned into a recipe zine and Zaynab went on to work at BuzzFeed and Bon Appetit. Today, she's a freelance recipe developer and influencer and is working on her debut cookbook, set to be published in 2025. Host Abena Anim-Somuah talks to Zaynab about family, career, life as a third-culture kid, and the project close to her heart—the Taste,Good initiative that brings people together over meals to support various charities. Also, don't miss Zaynab's Future Flash Five predictions and her voicemail to her future self.Thank you to Kerrygold for supporting our show. Learn more about Kerrygold's butter & cheese here.Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here!More on Issa: Instagram, Taste,Good, websiteFollow Abena on InstagramGet your Cherry Bombe Magazine subscription here

“If I'm developing a recipe for a client, or for my own books, I'm all about people telling me what they think about it, what it invokes for them, what they would do differently,” notes New York Times best-selling cookbook author Adeena Sussman about the collaborative nature of preparing recipes for readers. If there's anybody who knows what it means work in partnership in the kitchen, it's Adeena Sussman—the co-author of 15 books, including the best-selling Cravings series written in collaboration with model and television personality Chrissy Teigen. Adeena is also the co-author of The Sprinkles Baking Book, written with Candace Nelson, the noted pastry chef and founder of Sprinkles cupcakes. Adeena's latest solo book, Shabbat: Recipes and Rituals from My Table to Yours, celebrating (and reimagining!) the traditional foods that have long graced her family's Shabbat table, became an immediate best-seller upon publication in September 2023. The book is a follow-up to Adeena's 2019 cookbook Sababa, named one of the best cookbooks of the year by The New York Times, Bon Appetit, and Food & Wine. A lifelong visitor to Israel who has been writing about that country's food culture for almost twenty years, Adeena lives, cooks, and writes in Tel Aviv, in the shadow of that city's famed Carmel Market. Learn more about Adeena Sussman: Website Instagram Facebook Pinterest Please support the sponsors who support our show. Daniel Paisner's Balloon Dog & Horizontal Hold Unforgiving: Lessons from the Fall by Lindsey Jacobellis Film Movement Plus (PODCAST) | 30% discount Libro.fm (ASTOLDTO) | 2 audiobooks for the price of 1 when you start your membership Film Freaks Forever! podcast, hosted by Mark Jordan Legan and Phoef Sutton A Mighty Blaze podcast The Writer's Bone Podcast Network Misfits Market (WRITERSBONE) | $15 off your first order  Film Movement Plus (PODCAST) | 30% discount Wizard Pins (WRITERSBONE) | 20% discount

Today on our episode #372 of All in the Industry®, Shari Bayer's guest is Eli Kulp, chef and partner of High Street Hospitality Group, and host of The CHEF Radio Podcast and co-host of Delicious City Philly Podcast. Eli's accolades include Food & Wine's Best New Chef 2014, James Beard Finalist 2016, Bon Appetit's No. 2 Best New Restaurant in America, and Craig LaBan's Chef of the Year 2013. A graduate from the Culinary Institute of America in 2005, Eli worked for notable NYC restaurants, including Casa Lever, Del Posto, & Torrisi Italian Specialties. He was overseeing the kitchens at Fork, a.kitchen and a.bar, and High Street on Market, as well as expansion to NYC, when his path greatly changed in 2015 as he was involved in a tragic incident while commuting between Philadelphia and NYC — an Amtrak accident where he endured a spinal cord injury. Despite his ability to no longer cook, he has stayed involved in the kitchen in various ways with his award-winning restaurant group, and is thriving with his podcasts and more. Today's show also features Shari's PR tip to live every day as if it's your last; Industry News on the Michelin Guide Ceremony 2023 - New York, Chicago, and Washington DC; and Robb Report's first annual ranking of The 50 Most Powerful People in American Fine Dining; and Shari's Solo Dining experience at HaSalon in The Venetian Resort in Las Vegas. Photo Courtesy of Eli Kulp.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.

If you're at all into food - calling all Bon Appetit groupies and Snaxbois - you probably already have a jar of Fly by Jing's Sichuan Chili Crisp in your pantry…so you can understand how absolutely stoked I am to be talking with Fly by Jing founder Jing Gao today on the pod. We'll learn how Jing built a business, reclaimed her name and made everything taste better with her namesake jars of deliciousness. While you already know I'm a big nutrition nerd, I'm also a bit of a nerd for food brands. My first job as a dietitian was for a chain of health food stores so I cemented my interest in discovering new brands pretty early in my career. So much so that when I travel, I always go to a grocery store or two to bring back things I can't find at home!  And on one of those trips, I brought back Fly by Jing's Sichuan Chili Crisp. Jing has cracked open the food world here in North America with her namesake line of condiments - more than just chili crisp by the way - bringing exceptional quality and flavour with a side of serious style.  Her journey from business school graduate to CEO of all things flavour is a story of reclaiming identity, and living your passion that is so incredibly inspiring.  And today's conversation is going to take us all sorts of places, from Jing's nomadic childhood to working for Blackberry in Beijing (remember people had blackberries?!?) to the flavours of Chengdu's kitchens to the tradeshow floor in Los Angeles. We'll learn about what makes Sichuan cuisine so unique, what it's actually like to start a food brand via kickstarter and more. Jing shares how food became a vehicle for reconnecting to her cultural identity and how she's on a mission to elevate consciousness through flavour.  Jing also has a brand new book filled with gorgeous recipes, The Book of Sichuan Chili Crisp, that you'll want to read cover to cover. I know you are going to love every moment of this conversation, whether you're interested in food, entrepreneurship, or self-discovery. About Jing Gao: JING GAO is a chef, entrepreneur, and renowned expert on Chinese cuisine, and she's on a mission to bring uncensored Chinese flavours to the global table. She was born in Chengdu, Sichuan. Gao founded Baoism, an award-winning modern-Chinese fast casual restaurant in Shanghai, before founding her successful premium Chinese food company Fly By Jing. Her culinary innovations have been featured in leading magazines and food sections, her personal story as a cultural ambassador and entrepreneur has been seen on the BBC and CNN, and she has been featured in the pages of Forbes, Fortune, The Wall Street Journal, and more. Fly By Jing began as a direct-to-consumer ecommerce brand and can now be found in stores across North America. On this episode we chat about: How Jing's nomadic childhood impacted her sense of identity and place The “fly” restaurants of Chengdu that inspire Jing's food to this day How a corporate job posting in Beijing lead to Jing's immersion in the food world What makes Sichuan cuisine so special The suitcase of ingredients Jing packed for her pop up dinners around the globe What it's really like to start your business with kickstarter Jing's mission to change perspectives and biases about Chinese cuisine How Fly by Jing gave her the strength to reclaim her birth name Support the Pod! We couldn't make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @jingtheory as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full show notes, including episode links and recommendations at www.desireerd.com/podcast

This public conversation, invited guests to hear Culinary Historian Michael Twitty speak live and in-person during a live podcast hosted by Tanorria Askew and Candace Boyd. Audience members were given a chance to interact with each other and the speakers during a book signing and reception catered by vendors located in The Amp, which is part of the 16 Tech Innovation District. Michael W. Twitty is a culinary historian and food writer who blogs at Afroculinaria.com and has appeared on numerous television programs with hosts including Henry Louis Gates (Many Rivers to Cross) and Michelle Obama (Waffles and Mochi). The Cooking Gene was published in 2017 and traces Michael's ancestry through food from Africa to America and from slavery to freedom. It was a finalist for The Kirkus Prize and The Art of Eating Prize and was a 3rd place winner of Barnes & Noble's Discover New Writer's Awards in Nonfiction. The Cooking Gene won the 2018 James Beard Award for best writing as well as book of the year, making Michael the first Black author so awarded. His piece on visiting Ghana in Bon Appetit was included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. KosherSoul, his follow-up to The Cooking Gene, was published in August 2022 and received the 2022 National Jewish Book Award. Michael can also be found on MasterClass online, where he teaches Tracing Your Roots Through Food. Michael is a National Geographic Explorer, a TED fellow, and a member of the 2022 TIME 100 Next class. He served as a historical consultant on the FX adaptation of Octavia Butler's "Kindred." Kosher Soul

It's time to celebrate the richness and abundance of the season…with the best part of Thanksgiving! Warm…nutty…spicy…rich…toasty…we share all our favorite Thanksgiving sides that are sure to please a crowd, regardless of whether you're hosting or joining a potluck! We're thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans to corn pudding, to sweet potatoes, and stuffing. We're sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables!Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories. ***Links to recipes and favorites from this week's show:Potato rolls via Simply Recipes Pampushky rolls by Sonya Big batch dinner rolls from King ArthurCreamed corn with saltine crackers from Tastes of Lizzy T (similar to Kari's version) Carla Lalli Music's 3 sweet potato recipes, including our fave topped with tahini butter and lime Hasselbeck butternut squash by Ann Redding and Matt Danzer via Bon AppetitChris Morroco's green bean casserole from scratch via Bon Appetit, or the Midwestern classic recipe from Campbell's Skillet cornbread similar to Kari's great-grandmother's, via Grandbaby Cakes Louisiana Cookin' andouille cornbread dressingAndy Baraghani's fennel and celery stuffingShaved brussels sprouts salad from Little Ferraro Kitchen Roasted squash with pomegranate molasses from Govind ArmstrongWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Warm…nutty…spicy…rich…toasty…we share all our favorite dishes that are sure to please a crowd, regardless of whether you're hosting or joining a Thanksgiving potluck! We're thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans, to corn pudding, to sweet potatoes, and stuffing. We're sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables (homemade dinner rolls!). Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories. Tune in for more…

This week, filmmaker and author Curtis Chin discusses his book Everything I Learned, I Learned in a Chinese Restaurant, a memoir about coming of age and coming out. Chin traces his journey through 1980s Detroit as he navigated rising xenophobia, the AIDS epidemic, and the Reagan Revolution to find his voice as a writer and activist—all set against the backdrop of his family's popular Chinese restaurant. Chin is joined in conversation by Grace Chan McKibben, Executive Director at the Coalition for a Better Chinese American Community. This conversation originally took place November 7, 2023 and was recorded live at the American Writers Museum. AWM PODCAST NETWORK HOME More about Everything I Learned, I Learned in a Chinese Restaurant: Nineteen eighties Detroit was a volatile place to live, but above the fray stood a safe haven: Chung's Cantonese Cuisine, where anyone—from the city's first Black mayor to the local drag queens, from a big-time Hollywood star to elderly Jewish couples—could sit down for a warm, home-cooked meal. Here was where, beneath a bright-red awning and surrounded by his multigenerational family, filmmaker and activist Curtis Chin came of age; where he learned to embrace his identity as a gay ABC, or American-born Chinese; where he navigated the divided city's spiraling misfortunes; and where—between helpings of almond boneless chicken, sweet-and-sour pork, and some of his own, less-savory culinary concoctions—he realized just how much he had to offer to the world, to his beloved family, and to himself. Served up by the cofounder of the Asian American Writers' Workshop and structured around the very menu that graced the tables of Chung's, Everything I Learned, I Learned in a Chinese Restaurant is both a memoir and an invitation: to step inside one boy's childhood oasis, scoot into a vinyl booth, and grow up with him—and perhaps even share something off the secret menu. A co-founder of the Asian American Writers' Workshop in New York City, CURTIS CHIN served as the non-profits' first Executive Director. He went on to write for network and cable television before transitioning to social justice documentaries. Chin has screened his films at over 600 venues in sixteen countries. He has written for CNN, Bon Appetit, the Detroit Free Press, and the Emancipator/Boston Globe. A graduate of the University of Michigan, Chin has received awards from ABC/Disney Television, New York Foundation for the Arts, National Endowment for the Arts, and more. His memoir, Everything I Learned, I Learned in a Chinese Restaurant will be published by Little, Brown in Fall 2023. His essay in Bon Appetit was just selected for Best Food Writing in America 2023. GRACE CHAN MCKIBBEN is Executive Director at the Coalition for a Better Chinese American Community (CBCAC), which seeks to empower the Chinese American communities in Greater Chicago through planning, advocacy, and organizing. For over 25 years, Grace has held senior level positions in education, government, corporate, and nonprofits and is a fierce advocate of equality, inclusion, and belonging for immigrants, persons of color, the low-income community, and the LGBTQ+ community. Grace is also co-founder of a pro-bono legal clinic in Chinatown, three consultancy firms, and a women's choir, and serves on many volunteer boards and commissions, including the ACLU, City of Chicago's Community Development Commission, and the State of Illinois Asian American Employment Plan Advisory Council.

Hi there. First today: We're remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie's work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle: Pick's images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen's “Cravings” and Bay Area chef Tanya Holland's “California Soul” to Andrea Nguyen's “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table. There is an ongoing GoFundMe to support Aubrie's husband Erik and 2-year-old daughter Romy here.

Erin is a cookbook author, recipe developer, and baker extraordinaire. She started baking as a young girl and put her skills to the test at the Culinary Institute of America. She's now published three award-winning cookbooks, all on baking, and hosts the binge-worthy series Bake It Up A Notch for Food52. Her work has appeared in The New York Times, The Washington Post, Food Network, Bon Appetit, Food52 just to name a few.    In this episode of That Was Delicious, Brooke and Erin discuss everything you need to know about making fantastic homemade pie from scratch, including best practices for prepping and baking pie dough, rookie mistakes that people make when baking pie, some of Erin's favorite recipes (and her favorite pies for beginners), plus a healthy dose of encouragement for anyone who may be new to pie baking (spoiler alert: you got this!).    Watch Erin's @food52 series, Bake It Up A Notch! Buy a copy of Erin's pie cookbook, The Book On Pie Get a copy of Erin's newest cookbook, Savory Baking Follow Erin on Instagram Follow Female Foodie on Instagram

On this episode, sponsored by Pyrls, Lan Ho, PharmD, Founder of Fat Miilk, shares her journey going from pharmacist to full-time entrepreneur featured on Gordon Ramsay's Food Stars. Summary Joining us this week on the YFP Podcast is Lan Ho, PharmD, Founder of Fat Miilk Vietnamese Coffee Company based in Chicago, Illinois. Tune in as we dive into her career journey in pharmacy before she shares why she started Fat Miilk, what she learned after appearing on Gordon Ramsay's Food Stars, the most important thing she's learned about herself since starting the business, and what lies ahead for Fat Miilk in the coming years. We discuss every step of Lan's incredible journey to full-time entrepreneurship which began with an unexpected furlough from a retail pharmacy position in in 2020. We explore the rewards available when you are willing to take a risk, the biggest areas of growth she has experienced along the way, and why she is choosing a clicks-to-bricks approach to building her business. About Today's Guest Lan Ho is a first-generation Vietnamese American who made a bold career change from pharmacist to beverage entrepreneur after being furloughed during the pandemic. She pivoted to pursue her dream and successfully launched Fat Miilk - Chicago's first Vietnamese CPG coffee company. The brand saw instant global recognition when Bon Appetit listed Fat Miilk on their "Highly Recommend" list. Fat Miilk can be found in publications, including Eater, TimeOut, Thrillest, Roast Magazine, and more. Lan is recognized as a thought leader in consumer branding, customer experience, CPG, and the coffee industry. She was recently a finalist on Gordon Ramsay's Food Stars on FOX network, where she represented her brand, leadership, and entrepreneurial story. Lan is currently expanding Fat Miilk's reach through e-commerce and with Chicago's first Vietnamese coffee bar showcasing a full cultural experience. She aims to inspire more minority representation in mass media, entrepreneurship, and executive roles. Mentioned on the Show Lan Ho on LinkedIn Lan Ho on X Lan Ho on Instagram Fat Miilk Vietnamese Coffee  Gordon Ramsay's Food Stars Truffl Pyrls YFP Planning: Fee-Only Financial Planning for Pharmacists YFP Disclaimer Tim Ulbrich on LinkedIn Subscribe to the YFP Newsletter  

Devocional Cristiano para Jóvenes - CARÁCTER Fecha: 26-10-2023 Título: BON APPETIT Autor: Víctor Armenteros Locución: Ale Marín http://evangelike.com/devocionales-cristianos-para-jovenes/

You know how sometimes you would meet someone and be blown away by the stories and experiences of their lives and how you think their stories should be in a book or a movie? Well, that's how I feel about our guest today, Curtis Chin. Curtis is a writer, filmmaker, director, and activist with a brand new memoir out now called, "Everything I Learned, I Learned in a Chinese Restaurant". Our conversation went in-depth into Curtis's upbringing at a Chinese restaurant growing up in Detroit, his family's long and rich Asian American diaspora history, being Asian American diaspora, the publishing industry and of course his memoir and the journey to getting to where he is now, a published writer with his own memoir out now that y'all should get a copy right now!Curtis' Bio:A co-founder of the Asian American Writers' Workshop in New York City, Curtis Chin served as the non-profits' first Executive Director. He went on to write for network and cable television before transitioning to social justice documentaries. Chin has screened his films at over 600 venues in twenty countries. He has written for CNN, Bon Appetit, the Detroit Free Press and the Emancipator/Boston Globe. A graduate of the University of Michigan, Chin has received awards from ABC/Disney Television, New York Foundation for the Arts, National Endowment for the Arts, and more. His memoir, "Everything I Learned, I Learned in a Chinese Restaurant" will be published by Little, Brown in Fall 2023. His essay in Bon Appetit was just selected for Best Food Writing in America 2023.Find Curtis and his work here! WebsiteTwitterAmazon Book LinkAP New Article about Curtis and his memoirAnd don't forget to buy his book, find him on tour and share his memoir with others!   Support the showThank you for listening! Help this podcast:1. Follow us on Instagram @whatkindofasianpod 2. Share our episodes with friends and family3. Subscribe to us on your streaming platform4. Leave us a rating and review on Spotify and Apple Podcast5. Buy Us a Coffee! (Supporting us financially really helps but it's definitely not required, do it if you can) All the links!https://linktr.ee/whatkindofasianareyoupod

You know how sometimes you would meet someone and be blown away by the stories and experiences of their lives and how you think their stories should be in a book or a movie? Well, that's how I feel about our guest today, Curtis Chin. Curtis is a writer, filmmaker, director, and activist with a brand new memoir out now called, "Everything I Learned, I Learned in a Chinese Restaurant". Our conversation went in-depth into Curtis's upbringing at a Chinese restaurant growing up in Detroit, his family's long and rich Asian American diaspora history, being Asian American diaspora, the publishing industry and of course his memoir and the journey to getting to where he is now, a published writer with his own memoir out now that y'all should get a copy right now!Curtis' Bio:A co-founder of the Asian American Writers' Workshop in New York City, Curtis Chin served as the non-profits' first Executive Director. He went on to write for network and cable television before transitioning to social justice documentaries. Chin has screened his films at over 600 venues in twenty countries. He has written for CNN, Bon Appetit, the Detroit Free Press and the Emancipator/Boston Globe. A graduate of the University of Michigan, Chin has received awards from ABC/Disney Television, New York Foundation for the Arts, National Endowment for the Arts, and more. His memoir, "Everything I Learned, I Learned in a Chinese Restaurant" will be published by Little, Brown in Fall 2023. His essay in Bon Appetit was just selected for Best Food Writing in America 2023.Find Curtis and his work here! WebsiteTwitterAmazon Book LinkAP New Article about Curtis and his memoirAnd don't forget to buy his book, find him on tour and share his memoir with others!   Support the showThank you for listening! Help this podcast:1. Follow us on Instagram @whatkindofasianpod 2. Share our episodes with friends and family3. Subscribe to us on your streaming platform4. Leave us a rating and review on Spotify and Apple Podcast5. Buy Us a Coffee! (Supporting us financially really helps but it's definitely not required, do it if you can) All the links!https://linktr.ee/whatkindofasianareyoupod

Brian and Overhated's Scott Weinberg just can't get enough of the 1999 cannibal cult hit Ravenous! Bon Appetit! Want to support the show directly? Click here to back us on Patreon and getting some cool ass perks in the process! This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3318367/advertisement

In today's BONUS episode (123) of the EAT, CAPTURE, SHARE podcast, I'm chatting with Egyptian-born, New York City-based food photographer Doaa Elkady, whose client list includes names such as the New York Times, Goop Press, Clarkson Potter, Tenth Street Press and Bon Appetit. We talk about how Doaa found her food photography style, tips for setting up social media to attract your ideal clients and how diversity is an asset in any area, including food photography. This interview will empower you to be your best self and create your best work. Here's what else you can expect from today's episode...Doaa introduces herself.Doaa explains how she found her unique food photography style.Doaa talks about how she became a successful food photographer.Doaa gives her top tips on how to use your social media channels to attract the clients you want.Doaa talks openly about her experiences as a Muslim and as a woman of colour in the food photography space.We share the unique perspectives and advantages we bring to food photography as women of colour.Doaa gives her best advice for finding an agent.Doaa shares the one thing she wishes she had known at the start of her journey as a food photographer!LINKS MENTIONED:My book, Creative Food Photography is available HERE! It's for food photographers who want to find their own unique style and up level their photographyDoaa's website and InstagramFood photographer Martin PooleFind the full show notes HEREFind my Instagram HERE 

This week, we're teaming up with our friends over at Bon Appetit for a special episode of Dinner SOS. Tune in to hear host Chris Morocco and food editor Shilpa Uskokovic put their heads together and help Lale prepare a group dinner for some travelers with pretty specific dietary restrictions. They all get very confused about what a nightshade is, but we promise they find a solution in the end. Learn more about your ad choices. Visit podcastchoices.com/adchoices

If you're someone who doesn't cook or doesn't know how, you might think that the kitchen is the most intimidating place in the world. But today's guest, food personality, former chef, former food editor at Bon Appétit, and NYT bestselling author Molly Baz says it doesn't have to be. Her entire goal is to inspire a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table. In her new cookbook “More is More,” Molly is helping us learn the foundational tools to become a better cook. Danielle + Molly discuss: The one ingredient that will change your food! Why Molly dropped the “Chef” title The unique way Molly hustled + trained to be a chef in fine dining establishments  Why she chose trial by fire over a traditional education when preparing to be a chef  Her pivot into the word of food media, working for Bon Appetit and Epicurious  Her views on how someone can refine their palette through their mindset (and what it means to be a curious eater!) Why she worries about modern conveniences like UberEats or Postmates making the art of cooking obsolete  How she learned to say “YES” versus “NO” by identifying her purpose in life The ability that sets an amateur cook from a professional one What she sees as her biggest failure Her journey to becoming a bestselling cookbook author with her 2021 book “Cook This Book” and her new release “More is More” How to build the perfect sandwich  Her favorite restaurant in the world Follow Molly on Instagram @MollyBaz and grab her book here!

In person "In Goop Health" is back for the low low price of $1200, Gwyneth pens an ode to her own products, Bryan is diagnosed with "bulbous teeth", and Agnes suspects she has a touch of the long COVID. Plus, apology scripts, Gwyneth's taps another friend for political glory, Jean's New Mexico spa recommendation, Bon Appetit goes to Brown, the Shallow Hal body double spills tea, Dr. J*n tumbles off the Twitter wagon and more! Hosted on Acast. See acast.com/privacy for more information.

Natasha Case is the co-founder of Coolhaus Ice Cream. She created the company with Freya Estreller in 2009 because they did not feel represented by the ice cream brands on shelves and knew they could create higher quality and more unique ice cream with a more authentic story. They launched their ice cream sandwich company from a barely-drivable postal van at the Coachella Music Festival where the brand went viral. Since then, Coolhaus has scaled to a national fleet of trucks in LA and NYC, a flagship store and innovation center in Culver City, and a national grocery business of ice cream sammies, pints, cups, mini sammies, and cones in stores ranging from Whole Foods to Sprouts to Kroger. They launched a very successful dairy-free ice cream line (made from peas & brown rice!) in 2019. Natasha remained the CEO until Coolhaus was acquired by Perfect Day under their CPG umbrella company with a mission to make more sustainable products without compromise in December of 2021.    Natasha took on a founding CEO role with Lunch Bunch in August of 2022. As a mom of a three and six year-old, she felt close to the systemic issues around feeding our kids and feeding them well. Lunch Bunch takes a holistic approach to tackling the problem by providing nutritious, balanced, and healthy meals along with offering culinary, gardening and food entrepreneurship enrichment classes. Essentially: the way we will treat our society is by including kids in the conversation and process of eating better, while we offer them wholesome food options. Lunch Bunch will give them inspiration around food they can pass on for generations to come.   Natasha is devoted to transformational positive change by creating mission-led businesses. At Coolhaus, she devoted her work to the next generation of women and LGBTQ founders, entrepreneurs, and creators of diverse backgrounds to feel empowered to turn their dreams into realities in an equitable environment. Natasha partnered with Black Girl Ventures to create ice cream to raise funds for entrepreneurial grants, the Okra Foundation for Pride to create a flavor called EnjoyMINT for All, celebrating our differences through a top 8 allergen-free ice cream, and she is committed to teaching courses and frequent public speaking engagements to push the envelope for the next generation. At Lunch Bunch, core partners include National School Lunch subsidized programs for under-resourced schools and communities including Compton YAL, Roenne's School and culinary and gardening enrichments at Camp Harmony for homeless and vulnerable children.   Natasha has been named a Forbes 30 under 30 Food & Beverage, Zagat 30 Under 30, LinkedIn 10 under 35 for Food & Leisure, 10 Most Successful Women in Business by Leaders Globe, and UCLA's LGBTQ+ 2019 Alum of the Year. She is a published author of the Coolhaus Ice Cream Book which came out in 2014 and was featured on Good Morning America and named as one of Martha Stewart's favorites. She has been featured in many national publications and media outlets like Entrepreneur, LA Times, and Bon Appetit, and has judged Food Network's Chopped, King of Cones, and Top Chef Jr. She co-hosted her own podcast, ‘Start to Sale' through Eater/Vox Media. In 2019, she joined YPO in the Beverly Hills chapter. Natasha is a board member of UCLA Arts Dept, Larchmont Charter School, Startup UCLA, Naturally LA and a member of the Lyft Council (Los Angeles). In 2022 she completed the Victory Institute training for LGBTQ+ leaders of tomorrow. 

If you listen to All Things Considered on MPR News in the afternoon, you've probably noticed that host Tom Crann has a passion for talking about food via his weekly Appetites segment.  And in those conversations, you've likely heard Dara Moskowitz Grumdahl's voice.  Moskowitz Grumdahl is a nationally respected food writer. She's a six-time winner of the James Beard Awards — the Oscar of the food world. Her food writing has been published in USA Today, Food & Wine, Gourmet, Bon Appetit and other outlets.  She's also explored Minnesota's culinary scene for decades — from the best “Juicy Lucy” to what's new to eat at the Minnesota State Fair, from trying to define “northern cuisine” to the hottest Twin Cities restaurants.  Moskowitz Grumdahl spoke with Crann last week at an MPR News event about her new book, “The Essential Dear Dara: Writings on Local Characters and Memorable Places.” Guest:   Dara Moskowitz Grumdahl is an award-winning food writer. Most often, she writes about people and Minnesota's culinary scene for Mpls.St.Paul Magazine.Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Google Podcasts, Spotify or RSS.  Use the audio player above to listen to the full conversation.  

Elazar Sontag, restaurant editor at Bon Appetit, speaks to Newsline with Brigitte Quinn about the 13 best dishes at new restaurants. NYC makes the list three times.

Bon Appetit's Restaurant Editor Elazar Sontag joins Chris in studio to talk about BA's 2023 Best New Restaurants List, how he at time (seriously) had seven meals in one day, and what it feels like when you are eating at what will become a restaurant on the list. Click here for recipes from some of this year's Best New Restaurants. Learn more about your ad choices. Visit podcastchoices.com/adchoices

 Show NotesSalty: Lessons on Eating, Drinking, and Living from Revolutionary WomenCreative non-fiction and “essays” as a genre“I guess what I was trying to do was come up with ways into the lives of these women who I find interesting. That would also be compelling to someone who had never heard of them.”Dinner partyHannah Arendt and her cocktail partiesA subversive feast among friendsArguing in order to find out what you thinkThinking as a conversation with the selfLove in the specificity of relationshipAmor mundi—love of the world“Loving the world means working on two specific tasks. The first is to doggedly, insist on seeing the world just as it is with its disappointments and horrors and committing to it all the same. The second is to encounter people in the world and embrace their alterity, or difference.”Arendt's “banality of evil”The importance of letter-writing for sharing the self and inhabiting a years-long friendshipEdna Lewis, Freetown, Virginia, and “The Taste of Southern Cooking”Farm-to-table cooking used to be out of economic necessity, not a hip or high fine dining experienceEdna Lewis's Southern identity: "Lewis defines Southern as the experience of an emancipated people and their descendants, a cultural and culinary heritage to be proud of a distinctly American culture. And as she offers definitions, readers are reminded, she's refusing to be defined by anyone but herself.”“What Is Southern?” Gourmet Magazine—reclaiming Southern cooking for Black SouthernersThe Los Padres National Forest Supper ClubBabette's Feast (1987)The menu from Babette's FeastThe place of joy and pleasure in a flourishing spiritual lifeRobert Farrar Capon, The Supper of the LambFood and recognition“Learning how to taste”“Every dinner party is an act of hope.”About Alissa WilkinsonAlissa Wilkinson is a Brooklyn-based critic, journalist, and author. She is a senior correspondent and critic at Vox.com, writing about film, TV, and culture. She is currently writing We Tell Ourselves Stories, a cultural history of American myth-making in Hollywood through the life and work of Joan Didion, which will be published by Liveright.She's contributed essays, features, and criticism to a wide variety of publications, including Rolling Stone, Vulture, Bon Appetit, Eater, RogerEbert.com, Pacific Standard, The Dallas Morning News, The Washington Post, The Atlantic, The Los Angeles Review of Books, Books & Culture, Christianity Today, and others. I'm a member of the New York Film Critics Circle, the National Society of Film Critics, and the Writers Guild of America, East, and was an inaugural writing fellow with the Sundance Institute's Art of Nonfiction initiative. She's served on juries at the Sundance Film Festival, DOC NYC, Sheffield Doc/Fest, the Hamptons International Film Festival, and others, and selection committees for groups including the Gotham Awards and the Sundance Documentary Film Program.In June 2022, her book Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women was published by Broadleaf Books. In 2016, her book How to Survive the Apocalypse: Zombies, Cylons, and Politics at the End of the World was released, co-written with Robert Joustra.I frequently pop up as a commentator and guest host on radio, TV, and podcasts. Some recent appearances include CBS News; PBS Newshour; CNN International Newsroom; BBC America's Talking Movies; NPR's Morning Edition, All Things Considered, On Point, and 1A; HBO's Allen v. Farrow; AMC's James Cameron's Story of Science Fiction; WNYC's The Takeaway; ABC's Religion & Ethics and The Drum; CBC Eyeopener, Vox's Today, Explained and The Gray Area; and many more. For 14 years, until the college ceased offering classes in 2023, she was also an associate professor of English and humanities at The King's College in New York City, and taught courses in criticism, cinema studies, literature, and cultural theory. She earned an M.F.A in creative nonfiction from Seattle Pacific University, an M.A. in humanities and social thought from New York University, and a B.S. in information technology from Rensselaer Polytechnic Institute.You can read my most up-to-date work on my Vox author page, or subscribe to my mostly-weekly newsletter. Production NotesThis podcast featured Alissa WilkinsonEdited and Produced by Evan RosaHosted by Evan RosaProduction Assistance by Liz Vukovic, Macie Bridge, and Kaylen YunA Production of the Yale Center for Faith & Culture at Yale Divinity School https://faith.yale.edu/aboutSupport For the Life of the World podcast by giving to the Yale Center for Faith & Culture: https://faith.yale.edu/give 

Alabama native Scott Peacock is a James Beard Award-winning chef and one of the foremost authorities on American Southern cuisine. He might be best known for his work at Watershed restaurant in Decatur, Georgia, and his partnership with culinary icon Edna Lewis, but his recipes and writing have appeared in numerous publications as well, including The New York Times, Better Homes & Gardens, Gourmet, Food & Wine, and Bon Appetit. Although I was very aware of his reputation, it was through one of those recipes that I first personally encountered Scott, since I believe recipes well-written by one and well-executed by another become a sort of strange collaborative alchemy. Soon we connected further over the familiarities of food, common friends, and special Southern locales, and one such place for Scott is Marion, Alabama—the heart of Alabama's Black Belt region — where he has opened the historic kitchens of Reverie mansion for the Black Belt Biscuit Experience. These intimate, small-group workshops on the fine art of traditional Southern biscuit-making are built on his celebrated biscuits that have been on the covers of Gourmet and Food & Wine, and which Food & Wine named one of their 40 best recipes ever published, but the class is as much meditation as it is method. I could think of no better baking and conversation partner to end this year's Southern Fork Summer Tour, and here he invites us deep beyond ingredients and techniques into the art of presence, the commitment to a creative path, and the power of passionate attention to detail.  

In this episode of Chefs Without Restaurants, we have Brad Leone. Brad is known for his prominent role at the Bon Appétit test kitchen. Over time, he climbed the ranks to become the Test Kitchen Manager. It was during this period that Brad's magnetic personality and cooking prowess shone through in the form of the video series It's Alive! This series, known for its humor and laid-back style, garnered a devoted fanbase and revolutionized Bon Appetit's online video content. My personal favorite is when he went noodling for catfish with chef Matty Matheson.Brad's creativity didn't stop at the test kitchen. He worked on various projects, including the celebrity-guest show Taste Testers, where he collaborated with notable figures like Jeff Goldblum, Jimmy Kimmel, and Paris Hilton. In 2021, he achieved New York Times Bestselling author status with his debut book, Field Notes for Food Adventure.Now, Brad is embarking on a new chapter, where he continues to explore his approach to food, technique, and traditions. From hiking, hunting, and foraging to fishing and fermenting, his two new YouTube shows Makin' It and Local Legends promise to take viewers on a thrilling culinary adventure. Join us as we sit down with Brad Leone to discuss his remarkable journey, his time at Bon Appétit, his exciting new solo endeavors, and much more. BRAD LEONE Brad's YouTube shows Makin' It! And Local Legends Brad's website Brad's Instagram, Facebook, and TikTokBrad's book Field Notes for Food AdventureCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little BitesSPONSOR INFO United States Personal Chef Association Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

You may recognize Rebecca from her appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, Fluff Bake Bar, was named one of the “South's Best Bakeries.” The Wyoming native made her first “go big or go home” play back in 1999 when she secured a spot at the famed Le Cordon Bleu school in Paris, and soon after, a coveted internship at the landmark Le Bristol hotel.  There, under the tutelage of Pastry Chef Gilles Marchal, she got a taste of Michelin-starred kitchens. After graduating, she worked her way through many famed New York City kitchens, eventually becoming head pastry chef at The Red Cat with Executive Chef Jimmy Bradley. After years of work in the Big Apple, Rebecca pivoted to Texas just as Houston's culinary scene was starting to heat up. Masson accepted an invitation from Executive Chef Ryan Pera, now chef-owner of Coltivare and Revival Market, to oversee pastry for *17 Restaurant and the Sam Houston Hotel. She quickly generated a cult following in the 713, earning a nickname as the city's “Sugar Fairy”. My Table Magazine designated her Best Pastry Chef, the first of many local honors, which led to positions with Houston-based and nationally noted chefs and restaurateurs ranging from Charles Clark to Chris Shepherd, as well as a role with HEB Central Market, before stepping out on her own with Fluff Bake Bar in 2011. Masson moved Fluff to its current, larger location in the Heights neighborhood in 2020 and her pastries and confections have received notable coverage in Food & Wine, Bon Appetit, Texas Monthly, Houston Chronicle, Culture Map, Saveur and TimeOut, among many others.  In this episode we discuss:   How Rebecca got hooked on pastry Her experience attending Le Cordon Bleu Staging at Le Bristol in Paris Working for Daniel Boulud in NYC Opening Fluff Bake Bar, using a commissary kitchen Launching the brick-and-mortar Fluff Bake Bar Rebecca's top kitchen tips and advice for future pastry chefs And much more!   Episode Sponsored by Guittard Chocolate Company We know the level of expertise required to succeed in pastry.  At Guittard, our family has been perfecting our craft for five generations.  We source premium cacao beans from all over the world to offer a variety of flavor profiles and meet any application need. Now these chocolates are available in an easy to use 3 kilo bag.  At Guittard, we focus on the chocolate details so you can focus on your craft.  Visit www.Guittard.com to learn more.

Making it to the 10 year mark as a food business is no small feat, and our friends at Soom Foods just passed their 10 year anniversary. Today we are joined by Soom's CEO and co-founder, Amy Zitelman. Amy had just graduated from college when she and her sisters started Soom, and since then, her and her sister Jackie were on the Forbes 30 under 30 list, Soom has been featured by Forbes, Bon Appetit, and The New York Times, and they have grown into the trusted brand for tahini and tahini products. I met Amy at a Mental Health for Founders event that I hosted last year and was so impressed with her calm, steady wisdom, so I was so excited to share her insights with all of you in today's conversation! Make sure to grab Soom products at your local Whole Foods and Sprouts and I've linked a great blog post in the show notes where Amy reflects further on 10 years at Soom.Listen in today as Amy shares about: Starting Soom with her three sisters Why Soom focused on the foodservice channel for the first eight years and what it was like to get started and grow the restaurant channel within foodservice Launching nationally in Sprouts and Whole Foods in the past two years and how they prepared as a business The process of rebranding to prep for retail How Amy navigated having 3 children while growing Soom and her tips for growing a family and a startup at the same time What it's look liked to grow Soom from a financial standpoint from a story that almost bankrupted the business to what it was like to raise outside funds for the first time in 2021 How Soom has used EOS, or the Entrepreneurial Operating System to scale their team and build an accountability chart Amy's tips for staying grounded amidst everything And more! This episode was sponsored by Graphite Financial. Go to graphitefinancial.com/cpgThis episode was sponsored by Kickfurther. Go to https://www.kickfurther.com/startupcpgEpisode Links: Soom website & IG @soomfoods Amy's LinkedIn 10 Years of Soom blog post Entrepreneurial Operating System, Traction book Brands mentioned: Pulp & Wire, Zahav Restaurant Graphite Financial Links Graphite Financial website Download a free financial model template, chart of accounts template, and more here Listen to our episode with Graphite founder, Paul Bianco, episode #96 here. Kickfurther Links: Kickfurther website See how much inventory funding you qualify here Show Links: Join the Startup CPG Slack community (14K+ members and growing!) Follow @startupcpg Visit host Jessi Freitag's Linkedin or website Questions or comments about the episode? Email Jessi at podcast@startupcpg.com Episode music by Super Fantastics

Death and Taxes in one of AC (Ashley Christensen) fine-dining Restaurants that was a James Beard Award finalist.  The Hotness and special guest, Shaunie discuss the unique wood-fire cooking dishes with a southern twist. On the menu: Roasted NC oysters, Delicious golden beet salad, Dry-aged long-island strip, and MORE! Bon Appetit!!  

Parnass Savang is a first-generation Thai American who grew up in his parents' Thai restaurant in the Atlanta suburb of Lawrenceville. A Culinary Institute of America graduate, he came back to Atlanta to cook in some of the best kitchens in the city, including Kimball House, Staplehouse, and the now shuttered Empire State South. When he and fellow chef Rod Lassiter teamed up with dreams of a Thai restaurant, they tested menu items, built capital and a following by becoming one of the most exciting pop-ups in the city. In 2018 when they were still operating as that pop-up, Parnass was nominated as a James Beard Foundation Rising Star Chef, and Bon Appetit named Talat Market one of the best 50 eateries in America. The two launched a Kickstarter campaign, raised capital, and what resulted is the brick-and-mortar coming to life of a comfortable and vibrant neighborhood restaurant that melds Thai technique and local Georgia ingredients. Last year, the restaurant was awarded the Georgia Organics Farmer Champion, and Eater Atlanta named it one of the “22 Restaurants we keep returning to.” Talat Market is located in the Summerhill neighborhood of Atlanta, which is adjacent to Grant Park, a location I erroneously reference as their home neighborhood in this interview.

Host Bryan Ford is joined by three-time James Beard Award finalist, Natasha PIckowicz. Her pastry work intersects with community organizing at her wildly popular pop-up Never Ending Taste. which explores the relationship between baking and social justice, and raises funds for causes such as women's reproductive health rights. Her recipes and writing have been published in every food publication you could think of, including Vanity Fair, Bon Appetit, Food and Wine, and The New York Times. As a sophisticated pastry chef, naturally, Natasha asked Bryan to make her a homemade version of a classic delicacy— Entenmann's Chocolate Donuts.   Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Natasha Pickowicz IG: @natashapickowicz Bryan Ford IG: @artisanbryan You can donate to or volunteer with The Brigid Alliance at www.brigidalliance.org.See omnystudio.com/listener for privacy information.

Welcome back to The Viall Files: Reality Recap Edition! We are joined by Andrew Spencer to break down this week's episode of The Bachelorette - we see our first two on one date, and learn that while Xavier is sure he wants to get engaged and be married, he's not sure if it's with Charity or not. We also ask Andrew exactly what is happening with all of the Andrew, Susie, and Justin content we've been seeing online. “I've never seen someone whine their way to hometowns.”  Start your 7 Day Free Trial of Viall Files + here: https://viallfiles.supportingcast.fm/  Please make sure to subscribe so you don't miss an episode and as always send in your relationship questions to asknick@theviallfiles.com to be a part of our Monday episodes. Join us for our new LIVE show on Thursdays at 9PM ET/6PM PT on Amp, available in the Apple app store. Android User? Listen here: https://www.onamp.com/   To Order Nick's Book Go To: http://www.viallfiles.com  If you would like to get some texting advice on Office Hours send an email to asknick@theviallfiles.com with “Texting Office Hours” in the subject line! To advertise on the show, contact sales@advertisecast.com or visit https://www.advertisecast.com/TheViallFiles  THANK YOU TO OUR SPONSORS: Drizly - Drizly is the most convenient way to buy beer, wine and spirits, with delivery to your doorstep right when you want it. Download the Drizly app or go to https://www.Drizly.com  FabFitFun - If you join FabFitFun as a NEW seasonal member right now you'll also get 20% off your membership so your 1st box is only $47.99 - for up to a $300 value box each season. But only while supplies last - FabFitFun boxes sell out! Join FabFitFun today and save at https://www.FabFitFun.com/VIALL  Paramount - Your Great Reality Escape is with Paramount Plus. Stream Now.  HexClad - Some would say that Gordon Ramsay is the toughest critic in the world, and these are the pots and pans he uses. Get 10% off with the code VIALL at hexclad.com That's 10% off https://www.hexclad.com with code VIALL. Bon Appetit, Let's Eat with Hexclad's revolutionary cookware. Episode Socials: @viallfiles @nickviall @andrewzspencer @alison.vandam @dereklanerussell @liffordthebigreddog @genevievegoodman 

This week, we share some of the best things to watch and eat this summer! Our guests are Shilpa Uskokovic, food editor at Bon Appetit, and Shirley Li, staff writer at The Atlantic covering the entertainment industry.What to watch:‘How to With John Wilson' season 3 (July 28) ‘Problemista' (August 4)‘Bottoms' (August 25)What to eat:Grilled Corn Tiger SaladLemony Zucchini with Sour Cream and DillFree Form Kebabs]]>

This edition of eponymous food stories involves two noodle dishes, and both of them are classic comfort foods that you can easily find in pre-made frozen versions in most grocery stores. But both of them started out as entrées for fancy people.  Research: Britannica, The Editors of Encyclopaedia. "Stroganov Family". Encyclopedia Britannica, 6 Apr. 2023, https://www.britannica.com/topic/Stroganov-family Britannica, The Editors of Encyclopaedia. "Luisa Tetrazzini". Encyclopedia Britannica, 25 Jun. 2023, https://www.britannica.com/biography/Luisa-Tetrazzini “Chicken Tetrazzini.” Daily News Republican. Oct. 30, 1909. https://www.newspapers.com/image/582035221/?terms=%22chicken%20Tetrazzini%22%20&match=1 Eremeeva, Jennifer. “The Definitive Beef Stroganoff.” The Moscow Times. Nov. 6, 2020. https://www.themoscowtimes.com/2019/02/20/the-definitive-beef-stroganov-a64566 Gattey, Charles Nelson. “Luisa Tetrazzini: the Florentine Nightingale.” Amadeus Press. 1995. Accessed online: https://archive.org/details/luisatetrazzinif0000gatt/page/144/mode/2up Lew, Mike. “Beef Stroganoff Is Named for Who Exactly?” Bon Appetit. Jan. 16, 2014. https://www.bonappetit.com/entertaining-style/trends-news/article/origin-of-beef-stroganoff Goldstein, Darra. “A Taste of Russia.” Russian Information Service. 1999. Hillibish, Jim. “Tetrazzini Leftover Will Leave Them Singing.” The State Journal-Register. Nov. 22, 2022. https://www.sj-r.com/story/news/2012/11/23/tetrazzini-leftover-will-leave-them/45812546007/ Kurlansky, Mark. “Salt: A World History.” Thorndike Press. 2002. “Luisa Tetrazzini, Diva, Dies in ” New York Times. April 29, 1940. https://timesmachine.nytimes.com/timesmachine/1940/04/29/92957232.pdf?pdf_redirect=true&ip=0 McNamee, Gregory Lewis. "beef Stroganoff". Encyclopedia Britannica, 31 Oct. 2022, https://www.britannica.com/topic/beef-Stroganoff Peters, Erica J. “San Francisco: A Food Biography.” Rowman & Littlefield. 2013. Price, Mary and Vincent. “A Treasury of Great Recipes.” Ampersand Press, 1965. Rattray, Diana. “Chicken Tetrazzini Casserole.” The Spruce Eats. Nov. 11, 2021. https://www.thespruceeats.com/chicken-tetrazzini-3053005 Sifton, Sam. “Chicken Tetrazzini, the Casserole Even Snobs Love.” New York Times Magazine. Sept 29, 2016. https://www.nytimes.com/2016/10/02/magazine/chicken-tetrazzini-the-casserole-even-snobs-love.html Snow, Glenna H. “Peasants of Russia Thrive on Monotonous, Though Well Balanced Diet, Says Editor.” The Akron Beacon Journal. May 14, 1934. https://www.newspapers.com/image/228861067/?terms=%22beef%20stroganoff%22%20&match=1 Syutkin, Pavel and Olga. “The History and Mystery of Beef Stroganoff.” Moscow Times. Dec. 3, 2022. https://www.themoscowtimes.com/2022/12/03/the-history-and-mystery-of-beef-stroganoff-a79582 “Tetrazzini Here, Meets With Injunction.” New York Times. Nov. 25, 1910. https://timesmachine.nytimes.com/timesmachine/1910/11/25/102052010.pdf?pdf_redirect=true&ip=0 Tetrazzini, Luisa. “My Life of Song.” Arno Press. 1977. (Reprint edition.) https://archive.org/details/mylifeofsong0000tetr/page/68/mode/2up “To San Franciscans, I Am Luisa,” Declares Mme. Tetrazzini.” The San Francisco Chronicle. March 12, 1913. https://www.newspapers.com/image/457433091/?terms=Luisa%20Tetrazzini&match=2 “Turkey Tetrazzini.” Saveur. https://www.saveur.com/article/Recipes/Turkey-Tetrazzini/ Webster, Jessica. “Chicken Tetrazzini, or how I stopped worrying and learned to love the mess.” The Ann Arbor News. May 12, 2010. https://www.annarbor.com/entertainment/food-drink/giadas-chicken-tetrazzini/ Welch, Douglas. “Squirrel Cage.” The Tribune. May 17, 1967. https://www.newspapers.com/image/321669094/?terms=Luisa%20Tetrazzini&match=1 “Who Are the Indigenous Peoples of Russia?” Cultural Survival. Feb. 20, 2014. https://www.culturalsurvival.org/news/who-are-indigenous-peoples-russia#:~:text=The%20smallest%20of%20these%20Indigenous,live%20beyond%20the%20Arctic%20Circle. See omnystudio.com/listener for privacy information.

Meet Julia Louis Dreyfus who rose from a 21 year old SNL cast member to starring turns on Seinfeld, The New Adventures of Old Christine, and most recently Veep, earning enough awards hardware to require another room! A gifted producer as well as actor and writer, Julia has the gift of balancing world class snark with just the right amount of sweetness to make enduring and lovable characters. No wonder she won the Mark Twain Prize for American Humor in 2018! As always, find more clips below and thanks for sharing our shows. Want more Julia? At the tender age of 21, Julia was plucked from The Second City to join the SNL cast. It was a transitional time but there were still many highlights, including this great bit with Mary Gross and Jim Belushi about a newly liberal and vegetarian daughter coming home for Thanksgiving. Bon Appetit! https://youtu.be/gsTckudUVL8 After her role on Seinfeld, Julia hit TV paydirt again with the New Adventures of Old Christine, in which she plays a single mom running a gym. Sure it's a network sitcom, but the writing is solid and the interplay between Christine and her best friend -- played by Wanda Sykes (!) -- is great fun. Here's some highlights. https://youtu.be/T8yrCzyzZ44 In Veep, Julia created the role of a lifetime -- that of Vice President Selina Meyer. With the help of a gifted supporting cast, Julia nailed the thankless and irrelevant role of a VP -- except when it's not! Here's a nice sample of some of Selina's best lines. https://youtu.be/YtRVGdT6c3E  

Bio: "My name is Tara Jensen and my mission is to inspire self-confidence through the craft of baking. I've been baking daily in one way or another for over twenty years. In my twenties, I baked professionally for bakeries like Red Hen Baking, in Middlsex, Vermont and Farm and Sparrow, in Asheville, North Carolina. I ran a wood-fired market bakery, Smoke Signals, from 2011 to 2018, in Asheville, North Carolina, while also learning about fresh flour at Carolina Ground. My bread and pies have been featured in Food & Wine and Bon Appetit and my Instagram includes over 109,000 followers worldwide. I teach in-person and virtual workshops on sourdough bread and other delicious treats, whole grain pie crust and sourdough cinnamon rolls.  You can find my first book (my diary of living and loving at a wood-fired bakery in the mountains) A Baker's Year, wherever books are sold and you can now pre-order my second book, Flour Power, now! Catch me with my toddler, Violet Rye, baking up a storm on Instagram under @Bakerhands. " Website: Tara Jensen https://www.taraejensen.com/bakery Flour Power: The Practice and Pursuit of Baking Sourdough Bread : https://amzn.to/3JGfDct Book: A Baker's Year: Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

This week, Cassie and Erica catch up with Social Media Consultant Rachel Karten, known for her Link in Bio newsletter, to chat through all things social media and what it means to create your own dream career path through consulting work. Here's a peek at what we cover in this episode: [00:03:13] - Rachel shares a look at her 10 years of experience in social media, from Plated to Bon Appetit, and her transition to consulting for brands like CAVA and west elm. We go over how she initially found clients, her "getting started" tips for someone who wants to break into consulting, why LinkedIn and Twitter are important in that journey, and how starting a newsletter can introduce your services to new prospective clients. [00:08:26] - Rachel dives into her experience working with one of our favorite brands, CAVA, as a consultant, focusing on collaborations and partnerships and growing their social followings, and how she's maintained great client relationships with brands like CAVA by building trust over time. [00:13:03] - Rachel shares the brands she believes are doing a great job on social, like NPR's Planet Money and SSENSE, and how developing a brand personality to stand out among the crowd is the key to success on social today. [00:15:30] - Rachel shares a behind the scenes look at building her newsletter, Link In Bio, and how she's inspired to create new content each week. She also gives us her best tips for copywriting and growing her subscriber list. Grab a drink and listen in to this week's Marketing Happy Hour conversation! ----- Other episodes you'll enjoy if you enjoyed Rachel's episode: Your Guide to Social Media, Paid Media + Influencer Marketing | Halie Soprano of Traackr How to be a Confident Marketer in 2023 | Bari Rosenstein of Auntie Anne's and Jamba Top Social Media Tips by Platform | Bri Reynolds of Lyft ____ Say hi! DM us on Instagram and share your favorite moments from this episode - we can't wait to hear from you! NEW! Join our MHH Insiders group to connect with Millennial and Gen Z marketing professionals around the world! ⁠⁠Get the latest from MHH, straight to your inbox: Join our email list!⁠⁠ Connect with Rachel on LinkedIn | Instagram Subscribe to the Link in Bio newsletter: https://milkkarten.substack.com/ Follow MHH on Social: ⁠⁠Instagram⁠⁠ | ⁠⁠LinkedIn⁠⁠ | ⁠⁠Twitter⁠⁠ | ⁠⁠TikTok⁠⁠ Subscribe to our LinkedIn newsletter, Marketing Happy Hour Weekly: ⁠⁠https://www.linkedin.com/newsletters/marketing-happy-hour-weekly-6950530577867427840/ ⁠Looking to make a career change? Download the FREE Dream Career Game Plan! --- Support this podcast: https://podcasters.spotify.com/pod/show/marketinghappyhour/support

What makes a national dish? And who gets to decide? Lale talks to food writer Anya Von Bremzen about her global quest to find out, which she charts in her new book National Dish: Around the World in Search of Food, History, and the Meaning of Home, and checks in with Bon Appetit's Mallary Santucci to find out how the food publication tackles the question in its own test kitchen. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The 2023 James Beard Awards had a strong showing from Oregon this year — particularly from chefs and other creators of color in the Portland food scene. Winning the reality or competition visual media category was a video produced by All the Homies Network, a collective that documents the experience of six BIPOC food business owners in Portland. The network's video of a restaurant takeover by Vietnamese food cart Matta at the Multnomah Whiskey Library beat out submissions from Top Chef and Bon Appetit to win the award. Richard Văn Lê is the owner of Matta and a member of All the Homies Network. He joins us to talk about the win and what it could mean for the network's future.

Alan is in Salt Lake City, Utah, attending the 2023 Consumer Summit Conference.  Thanks to Cydni Tetro, CEO of Brandless, she has lined Alan up with a few entrepreneurs whom she feels have great stories and products.  If you haven't listened to the previous episode, Cydni Tetro and her team created a platform that allows other brands to showcase healthier products for people's bodies, both in and out and at home.  "A consumer ecosystem", says Cydni.  Let's grow together! Next up is Trina Celeste - Co-Founder of Tech-Moms.org. A non-profit that is helping women transition into the technology industry.  Target group: moms.  The primary focus is to give them access to get into the tech world.  A two-month program to help transition them into a position that will allow them to utilize what they have learned.  To be the next web designer, or coder.  There is so much opportunity out there.   Next is Vanessa Quigley - co-founder of Chatbooks. It's to help mothers get the pics of their phones into the hands of their families.  Take the photos and captions that are on your social media, and turn them into a book.  Every month open you would open the app, and it will serve up all the photos taken, you can choose 30 pics, and it turns it into a book…a real book, a screen-free experience to share with your kids and loved ones for just ten dollars. Jeremy Andrus - President & CEO of Traeger Grills is up next as he explains the art of the Traeger.  It's a smart bbq that cooks to perfection, every time. You can taste the difference.  Joe Traeger, founded this in 1987 as he wanted a better way to cook food.  An innovation that never found its way to consumers.  However, Jeremy took innovation and technology to bring people together to make a flavorful world. Bon Appetit! Lastly, - Madelyne Van Hoff - CEO and Founder of Sharehouse explains that what they are is an e-commerce community, that brings in brands and aligns them with really good resources.  ShareHouse is a venture-backed, female-founded, and run business built to support the e-commerce ecosystem.   [00:00:00] Brandless [00:07:02] Tech-Moms.org [00:12:29] ChatBooks [00:20:21] Traeger Grills [00:28:30] Perfect every time [00:36:09] Sharehouse

We ruin WOTSL's day as we traverse Memory Lane River towards our geography and etymology lessons, crunching on dimpled focaccia along the way. Then, we discover Epiphany and the focus of the home before wondering where the face starts.  Bon Appetit's Shockingly Easy No-Knead FocacciaTaiwanese Bakery Sourdough Focaccia by Joy Huang of Baking with JoySea Wolf BakeryOxbow Bakerywhatsthisbird.reddit.com Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Joining the show today is Aaron Hoffman, Co-Founder & Head of Strategy at DeliverThat - a white label, last-mile delivery platform focused on catering delivery and setup. Aaron and I break down what a successful delivery operation looks like for your business: best practices, process changes, considerations for success and so much more. We will also dig deeper into the catering side of the restaurant business and how this can be a game changer if you not spending much time and effort to perfect that side of the business.You will get lots of great juicy nuggets from this show. Bon Appetit! Oh, and by the way, Alan Hickey…. I hear Aaron is a better golfer than you. Just sayin',..How To Contact MeWebsite: https://SkipKimpel.com (all archived shows and show notes will be posted here)Website: https://ConStrata.ioInstagram: https://instagram.com/skipkimpelTwitter: https://twitter.com/skipkimpelFacebook: https://www.facebook.com/skipkimpel1/LinkedIn: https://www.linkedin.com/in/skipkimpelLinkedIn: https://www.linkedin.com/company/constrata-consultingYou can also hear all these new episodes on the ConStrata website at ConStrata.ioEmail me at skip.kimpel@constrata.ioNext Week's ShowNext week, I have Nabeel from Lunchbox joining us to talk about the new AI Food Generator application they developed, and we go pretty deep into the AI in general. Nabeel is a well known industry expert that people look up to and it was a privilege to have him join me. Certainly, an episode you won't want to miss.

Bio: Ed Mitchell is an American pitmaster and businessman. Mitchell's frequent media appearances and advocacy for the use of heritage breed pork has earned him the title of the most "famous pitmaster" in North Carolina. Mitchell has appeared in Bon Appetit and on Throwdown! with Bobby Flay and National Geographic. Ed Mitchell's Professional Website: https://www.thepitmasteredmitchell.com/ Ed Mitchell's BBQ https://amzn.to/3WOKM2O __________________ Fundraiser for Ukraine:COOK FOR UKRAINE: A FUNDRAISER TO SUPPORT KYIV VOLUNTEER

Alan is in Salt Lake City, Utah, attending the 2023 Consumer Summit Conference.  Thanks to Cydnie Tetro, CEO of Brandless, she has lined Alan up with a few entrepreneurs whom she feels have great stories and products.  If you haven't listened to the previous episode, Cydnie Tetro and her team created a platform that allows other brands to showcase healthier products for people's bodies, both in and out and at home.  "A consumer ecosystem", says Cydnie.  Let's grow together! Next up is Trina Celeste - Co-Founder of Tech-Moms.org. A non-profit that is helping women transition into the technology industry.  Target group: moms.  The primary focus is to give them access to get into the tech world.  A two-month program to help transition them into a position that will allow them to utilize what they have learned.  To be the next web designer, or coder.  There is so much opportunity out there.   Next is Vanessa Quigley - co-founder of Chatbooks. It's to help mothers get the pics of their phones into the hands of their families.  Take the photos and captions that are on your social media, and turn them into a book.  Every month open you would open the app, and it will serve up all the photos taken, you can choose 30 pics, and it turns it into a book…a real book, a screen-free experience to share with your kids and loved ones for just ten dollars. Jeremy Andrus - President & CEO of Traeger Grills is up next as he explains the art of the Traeger.  It's a smart bbq that cooks to perfection, every time. You can taste the difference.  Joe Traeger, founded this in 1987 as he wanted a better way to cook food.  An innovation that never found its way to consumers.  However, Jeremy took innovation and technology to bring people together to make a flavorful world. Bon Appetit! Lastly, - Madelyne Van Hoff - CEO and Founder of Sharehouse explains that what they are is an e-commerce community, that brings in brands and aligns them with really good resources.  ShareHouse is a venture-backed, female-founded, and run business built to support the e-commerce ecosystem.   [00:00:00] Brandless [00:07:02] Tech-Moms.org [00:12:29] ChatBooks [00:20:21] Traeger Grills [00:28:30] Perfect every time [00:36:09] Sharehouse

Our Guest Today: Sam Mogannam is the second-generation owner of Bi-Rite Market in San Francisco and founder of the Bi-Rite Family of Businesses that Forbes named one of the best small companies in the United States. He's been featured in Bon Appetit, Civil Eats, Food & Wine, the San Francisco Chronicle and more. Sam is the author of Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking, and Creating Community Through Food.Sam and his brother Raffi took over the family owned Bi-Rite Market with a small staff of six. They revamped market and it quickly became a destination for curated specialty foods.  Bi-Rite family of businesses includes Bi-Rite Creamery, 18 Reasons cooking school where they teach over 7,000 students the art of cooking each year FOR FREE…,they also have a farmTheir mission is Creating Community Through Food. The website for Bi-Rite Market says this in the about section: When Bi-Rite Market re-opened in 1998 under Sam and Raph Mogannam's leadership, we introduced our Community Values: Love. Passion. Integrity. While we added verbs back in 2019 (Lead with Love. Pursue with Passion. Act with Integrity.) these values have never been more relevant, or meaningful, as they are today.Yet, every day our news is filled with grief and anguish as our community continues to be attacked by others. So we feel it's necessary to be even more explicit.We vehemently STAND AGAINST racism and will fight against all forms of oppression and hate, whether it's implicit or explicit.Inside our doors you will be safe, protected, and welcome. You will be seen, heard, and appreciated. And you will be loved. Always.We all deserve kindness and respect. Please only enter our doors if you can have an open heart and treat all people with dignity.VISIT Bi-Rite online:https://biritemarket.com/