American food/entertaining magazine
Today on Boston Public Radio: Hurricane Ian has left a trail of devastation. We opened the lines to listeners to ask: Has climate change won? Is it too late for some spots on the coast line, like Florida and Cape Cod? Lauren Friel and Andrew Brady from Cambridge restaurant Dear Annie discussed their recent success including reviews from the New York Times and Bon Appetit. Callie Crosley joined us through zoom and discussed the current Corey Lewandowski sexual assault case, an uptick of COVID levels in Massachusetts wastewater, and airlines that charge a premium to keep nearby seats empty. Crosley is the host of GBH's Under the Radar. Sue O'Connell from NBC 10 Boston discussed Biden's recent “Where's Jackie?” moment, an HIV-positive man in Revere finally able to pursue his dream of joining the Army, and the Lizzo x James Madison collaboration. James Bennett II discussed Carly Rae Jepsen's music with a message for the burdened adult, Japanese Breakfast, and Trevor Noah's exit from the Daily Show after seven years. Bennett is an arts and culture reporter for GBH News. General Manager of Wally's Cafe Jazz Club Frank Poindexter and Musicians Noah Preminger & Kevin Harris joined the show to celebrate the reopening of the jazz club. Noah and Kevin's band Sphere 427 delighted us with some music as well. We closed the show with a call-in segment, and heard from listeners about their preferences between text messages or the ever more popular voice message.
Lisa Homa is a Philly-based food stylist and recipe developer. She shares some of the tricks of her trade. How to make fake ice cream, how to raise the vegetables in a soup and how to make a turkey look golden in just the right places although it's had to be undercooked for the shoot. She talks about her journey from graphics and publishing pre-press to culinary school allowed her to combine a love of photography and the visual arts with a passion for food. Her food styling career has taken her as far as Korea, Cyprus and Italy. She relishes collaborating on cookbooks such as The New York Times bestseller Antoni in the Kitchen by Antoni Porowski. Her clients have ranged from Absolut and Hennessy to KitchenAid, Knorr and Bon Appetit. Influences Delores Custer - Lisa's mentor. http://lisahoma.com/blog Paul Grimes - initially knew as a chef and then excellent food stylist. He did a lot for Gourmet Magazine in it's heyday. Juan Sanchez Cotan – Spanish Baroque painter 1560 - 1627 @lisahoma. lisahoma.com Radio Feature Jude made with Lisa for Studio 360 on PRI: https://www.wnyc.org/story/107549-still-life-sells/ Each week in Creative Confidential Jude Kampfner chats to an independent professional performance or visual artist about how they survive and thrive. They share details of moving between projects, becoming more entrepreneurial, finding the best opportunities and developing a signature image and style. Her guests range from lyricists to novelists, videographers to sound designers. A broadcaster, writer and coach, Jude gently probes and challenges her so that whatever your line of creativity you learn from her advice and the experiences of her lively guests. REACH OUT TO JUDE: - Jude's WebsiteJude on TwitterJude on LinkedInJude on Instagram Theme music composed by Gene Pritsker. https://www.genepritsker.com/ Show Producer and Editor, Mark McDonald. Launch YOUR podcast here.
It seems that everyone wants a happy ending, and nothing delivers that better than a romance novel. The Harlequin romance bodice rippers of old have evolved. Today's romance novels feature diverse protagonists – including men. They offer more real-to-life scenarios, and often mash into other genres like science fiction. In the last five years, booksellers have seen a 740% increase in the sales of LGBTQ romance novels, with 850,000 books sold last year. We'll talk about the rise of the romance novel and hear from you…what's your favorite? Guests: Jasmine Guillory, novelist and writer, "Drunk on Love" — Her work has appeared in O, The Oprah Magazine, Cosmopolitan, Bon Appetit, and Time. Mia Sosa, novelist, "The Wedding Crasher" and "The Worst Best Man" Olivia Waite, novelist, "The Hellion's Waltz" and "The Care and Feeding of Waspish Widows;" romance novel reviewer, the New York Times
Have you chatted with your Future Self today? No? Here's your chance! When we think about our future, we often focus on what we'll be doing or what we will have achieved. Today we focus on how we want to FEEL. Those of us in the know (aka you dear listener) recognize that feelings aren't some squishy thing that should be minimized and ignored. Rather, our feelings are the powertrains that drive everything we do (and avoid doing). This episode poses the questions: How does my Future Self, rocking their life in so many ways, feel day-to-day? AND how can you start feeling that way RIGHT NOW? Bon Appetit! // Thanks to my coach Serena Hicks for refreshing my memory on many of the topics & concepts I shared in this episode! Instagram - https://www.instagram.com/xoxoserenahicks/ // FOLLOW MEG — Facebook - https://www.facebook.com/meggluckmancoaching Instagram - https://www.instagram.com/meggluckman/ Website - https://www.meggluckman.com Join my email list to get reminders of new episodes, email-list-only invitations to trainings, and quirky stories about rewiring our brains! // WORK WITH MEG! Schedule a Coaching Consult, and let's talk about what you could create with powerful 1-1 coaching. // Grab Meg's free course here: Getting Unstuck with Self Coaching HTTPS://VIEW.FLODESK.COM/PAGES/62841593815F31E0F8521A2E --- Send in a voice message: https://anchor.fm/powerfuldecisions/message
Cale Matthews, the host of the popular Solid 7 podcast, joins the boys for this weeks Roundup as Cody's ‘Assistant Curmudgeon'. Together, the boys talk about Cody's growing fame and possible tick bite fever from his recent Africa trip, the Wisconsin wolf management plan, an interesting Bon Appetit op-ed about a food blogger struggling with hunting for their own food, a Northern Ireland (NOT England) hunting ban and more! Remember to direct all hate to the Solid 7 Podcast: Solid Seven on Apple Podcastshttps://podcasts.apple.com › podcast › solid-seven Humans Have a Long History of Making ‘Very Bad Decisions' to Save Animals: https://www.nytimes.com/2022/09/16/opinion/conservation-ethics.html I Eat Meat. Why Was Killing My Own Food So Hard?: https://www.bonappetit.com/story/the-hunt Northern Ireland hunting ban: battlelines drawn: https://www.fieldsportschannel.tv/nihuntbanupdate/?__s=j1nsypqgplvvpnaak3rf See more from Blood Origins: https://bit.ly/BloodOrigins_Subscribe Music: Migration by Ian Post (Winter Solstice), licensed through artlist.io Podcast is brought to you by: Bushnell: https://www.bushnell.com Learn more about your ad choices. Visit megaphone.fm/adchoices
Peloton's been weathering a rough year. The home workout company soared high in the early days of the pandemic, when demand for its stationary bikes and treadmills exploded. Then people started to ease back out into the world, and a number of high-profile accidents on Peloton equipment caused demand for the machines to plummet. But Peloton is still at it, hoping that one of its new products will lure people back to its brand of prestige workout tech. The latest is Peloton's new rowing machine. This week on Gadget Lab, WIRED's outgoing executive editor of news Brian Barrett joins us one last time to talk about the new Peloton Row, and whether it could prove to be a lifeboat for the sinking company. Show Notes Read Lauren's story about Peloton's new rower. Also read Lauren on the camera-bedecked Peloton Guide, and Adrienne So's review of the Guide. Recommendations Brian recommends that you subscribe to WIRED. Lauren recommends the fifth season of the podcast Fiasco, which is all about the AIDS crisis. Mike recommends Rachel Levin's story in Bon Appetit called “I Eat Meat. Why Was Killing My Own Food So Hard?” Brian Barrett can be found on Twitter @brbarrett. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices
ABOUT THE SHOWWhile many people love food trucks, it's important not to romanticize their relationship with residents, urban planners, and city officials. Over the years, I've researched cities that haven't found a way to properly position food trucks in a way that supports small business owners, the families they support, and the community that supports them.Today's guest is Jordan Rubin owner of Mr. Tuna a wildly popular food truck has seen business grow in the midst of the pandemic, but has now seen revenue drop dramatically after he and other food trucks found themselves kicked out of well visited food truck spot after city officials decided to hold a food truck lottery. fighting to support his staff and his business along with other veteran food trucks, we discuss the role residents and city officials play in establishing and protecting a city's food truck culture.ABOUT OUR GUESTJordan Rubin is the co-owner of Crispy Gai and chef-owner of Mr. Tuna and the forthcoming Bar Futo — all located in downtown Portland, ME. Jordan has always been drawn to Japanese cuisine and has spent his 20-year career working in some of the top sushi bars across New England, including the famed Uni Sashimi Bar in Boston, where he worked and learned from the notable chef and restaurateur Ken Oringer for an indelible span of three years. Ready to venture out on his own, Jordan opened the first sushi food cart on the East Coast in 2017, Mr. Tuna. A year and a couple of food trucks later, he opened Portland's first-hand roll bar in Monument Square and Mr. Tuna's brick-and-mortar outpost in the Public Market House. July 2021 brought about the opening of Jordan's latest endeavor, Crispy Gai, a Thai-inspired restaurant and cocktail bar in the heart of downtown Portland.Jordan is best known for his creative take on sushi hand rolls using traditional techniques and unexpected flavors, with an emphasis on local seafood. He can generally be found behind the sushi bar at Mr. Tuna or rolling up temaki on his food truck at the Eastern Promenade. Jordan and his concepts have received national recognition from Bon Appetit, Bloomberg, and Thrillist as a trailblazer on the Portland dining scene. Up next, Jordan is opening a Japanese-inspired bar and grill, dubbed Bar FutoSHOW SPONSORThank you to BGT Gifts for being our Season 4 Sponsor!Over the past 5 years, I've learned a lot about what makes a good food truck stand out among the rest. I took 8 of those key concepts and created a book where I could have curbside conversations with each of you about them. This book is not only digestible and not designed to overwhelm you, but also propels you into action. You can purchase Before You Launch A Food Truck TODAY at TheFoodTruckScholar.com/shop in paperback and ebook format as well as on Amazon.
Frank Murphy is joined by opera singer and executive Kathryn Frady. Kathryn says she remembered how to sit up straight on camera and was complimented for it when doing another video interview. Frank made a YouTube short of Kathryn singing at Moonshine Mountain Coaster. His friend Bean used the audio during the intro of an episode of the podcast A Cup of Tea and a Chat. He also made shorts with video clips of Jeff Detrow and Nate Evans. Kathryn was mentioned on the podcast Quitters Never Give Up. They played a clip of Kathryn's story about the man who showed up at her office to tell her that he wrote her an angry email but didn't send it. One of Kathryn's employees at Opéra Louisiane admitted to “stalking” her online before Kathryn was hired. She discovered that Kathryn was “fabulous.” Kathryn staged an opera performance of Bon Appetit paired with Leonard Bernstein's The Four Recipes in Baton Rouge last week. The libretto comes from an episode of The French Chef, starring Julia Child. Frank used to watch The French Chef when he was young. His sister once baked a Bacardi Rum Cake that was photographed for magazine ads and a recipe card. Frank met Julia Child when he booked her for an interview on KLOS-FM. Frank and his wife saw Julia Child's kitchen in a museum. Kathryn Frady, Whitney Wells, and Kayla Beard will sing in a concert called Stalactites, Sopranos, and Stilettos on Sunday, September 18, 2022 at 2:00 p.m. inside Historic Cherokee Caverns. They will sing some opera arias and some musical theater songs. Tickets are $15 and are on sale at https://www.marblecityopera.com/tickets Frank points out that Kathryn is half-British and has dual citizenship. King Charles III declared September 19 to be a bank holiday because of Queen Elizabeth's funeral. Since banks are closed and school is canceled in England, Frank thinks Kathryn should be obligated to cancel the Marble City Opera board meeting that day. Kathryn has an apartment in downtown Baton Rouge. The building has a rooftop pool. Her dog Sasha is becoming a city dog when living in Baton Rouge. Kathryn enjoys eating gulf fish like yellowtail and redfish. Her new favorite restaurant is Cecelia Creole Bistro, which serves boudin balls. The restaurant also serves Sazerac Rye. Frank texted Kathryn when he had a Sazerac in Michigan last week. Kathryn has a full schedule of performances and events in Knoxville, Santa Fe, Baton Rouge, and Huntsville. Sign up for a 30-day trial of Audible Premium Plus and get a free premium selection that's yours to keep. Go to http://AudibleTrial.com/FrankAndFriendsShow Come to the Secret City Improv Festival on September 30 and October 1, 2022 at the Historic Grove Theater in Oak Ridge, Tennessee. Use the discount code FRANK at checkout for 25% off when purchasing tickets at https://secretcityimprovfest.com/tickets Find us online https://www.FrankAndFriendsShow.com/ Please subscribe to our YouTube channel at https://YouTube.com/FrankAndFriendsShow and hit the bell for notifications. Find the audio of the show on major podcast apps including Spotify, Apple, Google, iHeart, and Audible. Support the Frank & Friends Show by purchasing some of our high-quality merchandise at https://frank-friends-show.creator-spring.com Find us on social media: https://www.facebook.com/FrankAndFriendsShow https://www.instagram.com/FrankAndFriendsShow https://www.twitter.com/FrankNFriendsSh Thanks!
You can't say the word “pop up” in Miami today without thinking of Ani Meinhold, who opened Miami's first one 10 years ago. That pop-up was Phuc Yea!, a Vietnamese concept that came alive every night, when she and co-founder Cesar Zapata took over a downtown diner every night and rewrote the menu. Now it's a Michelin-recognized restaurant. We also discuss: Bon Appetit names three of their 50 best new restaurants in Miami, though one is closed indefinitely and the other is a wine bar My colleague Connie Ogle hates that I put olives in my first post-pandemic sourdough bread experiment I try to convince Amy to watch "The Bear" Learn more about your ad choices. Visit megaphone.fm/adchoices
Today on the podcast Eric is joined by Michael Fulmer to go through the latest news from the Houston restaurant and bar scene including a vibe dining concept coming to Kirby, Bellaire Broiler Burger's return being a short lived one after ownership got an offer they couldn't refuse, and new restaurant March adds another accomplishment to it's ever growing list of accolades. In the Restaurants of the Week portion il Bracco is featured. In the Guest of the Week portion of the podcast Eric is joined by Rafael Nasr of Craft Pita. Since his last appearance back on episode 162, Rafael catches up with Eric on what's been going on with Craft Pita, how the restaurant has matured, why now was the right time to expand, why West U was the right spot for the expansion of Craft Pita, what advice he's gotten from Ziggy of Kenny & Ziggy's about moving into the West U location, the plans they have for the 2nd location, how he plans to manage both locations, building relationships with others in the Houston food community, working with his mom, whether Craft Pita could go into a food hall, the vision he has for a Peruvian restaurant, and much more! Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: Swanky New Vibe Dining Restaurant Jets into Upper Kirby with Global Cuisine and See-and-Be-Seen Scene Beloved Bellaire Burger Restaurant Suddenly Shutters Despite Celebrated Comeback Houston Fine Dining Destination Marches onto Bon Appetit's Prestigious Best New Restaurants List Top Mexican Chef Returns to Houston for Intimate Tasting Menu Pop-Up All-American, All-Day Tanglewood Restaurant Opens Exciting Second Location in West U Inventive and Upscale Texas Taco Restaurant Delivers Signature WTF Faves and Boozy Beverages to Memorial
In this special excerpt, host Erin Booke and food reporters Sarah Blaskovich and Claire Ballor discuss the Great Coleslaw Debate, the two D-FW restaurants on the Bon Appetit best-of list and why we love the Chilton cocktail. Listen to the full episode and follow the show by searching for “Eat Drink D-FW” in your favorite podcast player. You'll find links at dallasnews.com/listen. Eat Drink D-FW is presented by The Dallas Morning News and made possible by Central Market.
Handmade Chocolate Truffles. The host for this show is Xoe Heeney. The guest is Brother Blissful. Meet Brother Bliss! His name is Bliss, which is a name that was given to him many years ago by friends and family. Bliss has enjoyed creating and preparing food from many styles and cultures for years. One day it just came that he wanted to bring the world of Bliss to his food. Do you remember when you were growing up and your parents would say 'Stop playing with your food!'? Well, Bliss never stopped! Also, the reason Wunders is spelled with a U is because he has so much FUN bringing a bit of his culinary delights to your palate. Bon Appetit', friends. Namaste, whoooooosh. Peace, love, happiness, and chocolate. Bliss use all natural and organic ingredients and the base chocolate is fair trade and made with organic practices. Bliss knows his ideas and concepts may not fit in with everyone else. He loves chocolate and wants to keep his business small enough that he can always provide the highest quality product possible and not focus on the quantity delivered. The ThinkTech YouTube Playlist for this show is https://www.youtube.com/playlist?list=PLQpkwcNJny6njj0JdSBjiXJZ57FSr1c1v Please visit our ThinkTech website at https://thinktechhawaii.com and see our Think Tech Advisories at https://thinktechadvisories.blogspot.com.
Brats or brisket? White Claw or Lone Star? Cowboys Insider David Moore joins our food team in talking about Texas tailgating culture. Where does Dallas rank? He has some thoughts. Host Erin Booke and food reporters Sarah Blaskovich and Claire Ballor also discuss the Great Coleslaw Debate, the two D-FW restaurants on the Bon Appetit best-of list, and why we love the Chilton cocktail.
Buckle up, buttercup cause this week Sam and George are joined by free speech warrior and fearless masculine presence John Early. Using their first amendment rights, the three dive into only the most controversial topics including the human instinct to fear fingernails, the death of culture via independent film, and the utter sadness of fermentation. Plus, you won't believe who they want to silence! And for all the aspiring podcast guests out there, John shares a special trick that could fast track you to the coveted spot. It's time to teach the children! See omnystudio.com/listener for privacy information.
Episode 137: Ali SlagleThis week's episode is a fun one — our first live event since pre-pandemic! Ali Slagle joined me in front of a live audience at Omnivore Books in San Francisco recently. A Los Angeles native and UC-Berkeley grad, Ali started her career at Ten Speed Press, where she worked on several cookbooks as an editorial assistant. She joined the Food52 team after working on their Genius Recipes cookbooks (featured here in our 2018 chat with Kristen Miglore!) and later went solo with a freelance career.A prolific contributor to the New York Times Food section, in which she's published over 250 recipes, Ali's work has also been featured in Bon Appetit, the Washington Post, Saveur, and more. Ali's first cookbook, I Dream of Dinner… (So You Don't Have To), offers 150+ recipes for getting quick, crave-able meals on the table every day. From her mom's chilli recipe to bacon-jalapeno smashburgers, Ali's recipes come to her via a “dinner matrix” process that we discuss in the show. We've got a great chat with Ali to share — and of course, we put her to the test with our signature culinary game, with a wild secret ingredient.I hope you enjoy my conversation with Ali. Featured Recipes & Bonus Content This WeekRECIPES!!!This week, paid subscribers will receive two featured recipes from Ali Slagle's I Dream of Dinner: a Spicy Seared Tofu & Broccoli and the cover-star, Turmeric Shrimp with Citrus and Avocado.THE FRIDAY NOTE!!!This Friday, Salt + Spine producer Clea Wurster is back with The Friday Note, in which she chats with someone interesting. This week, it's a look at Toothache Magazine and a chat with creator Nick Muncy. Consider a paid subscription today:Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.This Week's New Cookbook ReleasesHere are a few of the new cookbooks on shelves this week:Mezcla: Recipes to Excite by Ixta BelfrageMasa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge GaviriaThe Mediterranean Dish: 120 Bold and Healthy Recipes You'll Make on Repeat by Suzy KaradshehThe Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition by Hannah CheBras, the Tastes of Aubrac: Recipes and Stories from the World-Renowned French Restaurant by Sébastien BrasDine in Palestine: An Authentic Taste of Palestine in 60 Recipes from My Family to Your Table by Heifa OdehHoney Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors from the Auschwitz-Birkenau Memorial FoundationThe Complete Cocktail Manual: Recipes and Tricks of the Trade for Modern Mixologists by Lou BustamantePierogi: Over 50 Recipes to Create Perfect Polish Dumplings by Zuza ZakDictator Lunches: Inspired Meals That Will Compel Even the Toughest of (Tyrants) Children by Jenny MollenComing Soon!Don't miss our next live podcast recording! Food52's Kristen Miglore joins us on Oct. 1 at Ominvore Books in San Francsico to discuss her latest book, Simply Genius. Come hear Kristen and Brian record an episode of the show, get your book signed, and support local bookstores. Details below—hope to see you there! Get full access to Salt + Spine at saltandspine.substack.com/subscribe
Carla Lalli Music has spent years working in many facets of food, from restaurant-managing to editorial work, to teaching. Today she is a James Beard Award-winning author, podcast host, and host of her popular youtube cooking series, Carla's Cooking Show. Listen in for an episode chock-full of recipes and tips, along with tales from the culinary and publishing worlds. We begin with her tried and true, go-to soup that she found herself revisiting during the pandemic, and all across the years with its many iterations, and get into food memories---from her childhood and through college. We discuss how she thinks about meal prep; tips for new home cooks and cooking in college, where and how to get the best culinary training, what she learned about chefs, cooking and restaurants during her time at Bon Appetit magazine, working for Martha Stewart, cookbooks, cookbook writing, her process behind recipe naming, and how she learned to write for the home cook. She shares what it's like when she's recipe-developing, and her vision for her distinct visual branding. We talk about the importance of good on-set vibes for creating and making, and the secret sauce that makes her cookbooks ones that the home cook reserves a permanent place for on their counters. We discuss personal influences, and Carla shares some insight into food writer and television cook Nigella Lawson, including why Nigella loves her work. We got the media maven's take on why cooking content has exploded online, and we talk the many ways in which people make cooking videos. Carla breaks down Borderline Salty, the podcast she shares with fellow cook and author, Rick Martinez , their relationship, how they met, and why they complement one another. We wrap with the lessons found in learning, going and getting what's next, what she's cooking next, and a must-have list of her most favorite things. Discover more and shop the podcast:Carla's Borderline Salty PodcastCarla's Cooking Show on YouTubeWhere Cooking Begins by Carla Lalli MusicThat Sounds So Good by Carla Lalli MusicCarla's favorite Zojirushi Rice CookerCarla's go-to Ren Jelly CleanserCarla drinks bubbly water with Superieur Electrolyte MixCarla uses Nars Lip Pencil in Promiscuous
Chef and GM Michael Cleary has taken a deep dive into fermentation at St. John’s College in Annapolis, experimenting with housemade hot sauce, pickled mushrooms from the Noma cookbook and plenty of student engagement with a blog and the new Kimchi Club.
Si querés saber más te dejamos la nota que hizo Joaquín Rodríguez Freire para Ámbito Financiero: https://www.ambito.com/lifestyle/spotify/como-conseguir-discos-un-podcast-invita-conocer-las-disquerias-portenas-y-sus-historias-n5502739. Algunos sábados nuestro conductor nos trae grandes hitos musicales que transitan por la calle B de la cultura. En las cintas del sótano podrás escuchar covers, crossovers, bandas ocultas, mashups, demos, inéditos y vivos. Bon Appetit!!
In this episode, I'm sharing tips on how to get food fast in WDW. Whether you need to make a dining reservation, mobile order, or find a quick service option, I'll share the how to's on what you need to know to keep yourself and your travel party fed. We will walk through sun up to sun down, and I'll share where and when to find eats. Bon Appetit!I hope you enjoyed today's show. I'd love to connect with you over on IG @mountains_of_magic or Facebook at Fantastical Vacations by Daniele. If you would like help in planning an upcoming Disney or Universal vacation, email me at email@example.com or visit my agency's website www.fantasticalvacations.com. Music from Uppbeat (free for Creators!):https://uppbeat.io/t/andrey-rossi/bring-the-funLicense code: E9BZCTS1O3JRPERX
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. Tara Jensen https://www.taraejensen.com/bakery A Baker's Year: Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery Flour Power: The Practice and Pursuit of Baking Sourdough Bread This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts
In this episode, we get to know Joy Huang, one of the founders and moderators for the Taiwanese Home Cooking Facebook group. She started her food blog, The Cooking of Joy, because she was inspired to document her mom's Taiwanese dishes. This hobby continued to grow and now you can find her work on Instagram at @joyosity where she is known for her artistic take on baked goods. We asked Joy to share her early influences, tips for food photography, and some of the most lively topics discussed in the Facebook group of over 35,000 people who love to make Taiwanese food.Featuring Joy Huang:The Cooking of Joy blog: www.cookingofjoy.com @joyosity and #thecookingofjoy on InstagramTaiwanese Home Cooking Facebook GroupResources mentioned:Joy Huang on Some Good News by John Krasinski, Bon Appetit, and Food52Taiwanese Restaurant Recommendations around the world (Google MyMap)Joy's guide to making bread including her sourdough recipeJoy's beef noodle soup (niu rou mian) recipe (original, latest)Joy's recipes for various dumplingsTaiwanese American Foundation (TAF) summer conferenceBoston Organics produce deliveryJocelyn Shyong's homemade pineapple cakes in the Boston area (must be in Facebook Group), or @jjcookery on InstagramEric Sze on Munchies YouTube on white pepper in Taiwanese food and five-spice tooCover art photo credits: Joy HuangConnect:instagram.com/heartsintaiwanfacebook.com/heartsintaiwanbuymeacoffee.com/heartsintaiwan ← Buy us a boba!heartsintaiwan.com
Chef Mike Moore has a porch talk with Christine Sykes Lowe about the genesis of his founding concept, The Blind Pig Supper Club, which celebrated a recent 10 year anniversary and feature by Bon Appetit. Also joining in the chat, Chef Cleophus Hethington, 2022 James Beard Foundation Emerging Chef nominee.HRN On Tour is powered by Simplecast.
Dom, Ian and Luke bring you the 58th episode of the PreGame Effect! In this weeks surprise episode we discuss the released schedule for the Magic 30 event in Las Vegas. We also seem to talk about different restaurants and food shows. Bon Appetit! Feel free to contact us via any of the social media accounts below! All Music is brought to you by Colin Casteele, a friend of the cast. Find us on Twitter - @ThePGEPodcast Find us on IG - @ThePGEPodcast Dom - @Mull_to_Six Ian - @IanhoffMTG Luke - @TheRandoMando83 --- Send in a voice message: https://anchor.fm/thepregameeffect/message
“Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. Its inseparable from those from the get-go” – Anthony Bourdain Everyone loves to eat. But what is the cultural aspect of the foods we consume? Food culture is the practices, attitudes, and beliefs as well as the networks and institutions surrounding the production, distribution, and consumption of food. In this lively discussion about something every human on earth indulges in, host Rose invites Sharanya, guest Alix, and Nihal to the table. In her segment, The Scribble, Sharanya meshes two of her favorite things, writing and food, to create a cinquain poem about hot dogs. In the second segment, Rose and her long-time food sister, Alix, engage in a worldwide tour of great restaurants, the culture behind the food, and the importance of sitting down with family and friends to dish it up over delicious cuisine. Nihal shows us how the world is connected through the love of cooking and expressing culture through food, usually throughout generations. Are you hungry yet? Remember, you are what you eat. Bon Appetit!
Portland chef Jenn Louis was named Best New Chef by "Food and Wine Magazine" and her work has appeared in "The Wall Street Journal," "Bon Appetit," "SHAPE" and "The New York Times." We listen back to our conversation with her from 2015 about her cookbook "Pasta By Hand." The book is a collection of recipes gathered from homes and restaurants throughout Italy, and is the only known work to have cataloged the country's wide variety of hand-shaped pasta and dumplings. Her Portland restaurant Lincoln has closed since this interview first aired.
In Todays show we talked about reorienting our attitude towards food. Finding and eating plenty of food that supports our health not destroying in. WE talked about the acronym G.B.O.M.B.S.GREENS– Lower Cholesterol ~– Preserve Vision Health ~ carotenoids, lutein,– Help Fuel your Body ~– Boost Bone Health ~ calcium, which builds strong bones.– Prevent Colon Cancer ~BEANS– Prevent Heart Disease ~ phytochemicals– Fight Cancer ~– Lower Cholesterol ~ soluble fiber,– Lose Weight ~ rich fiber– Manage Diabetes ~ONIONS & GARLIC– Prevent Cancer prostate cancer.– Detoxify Your Body ~– Lower Cholesterol ~MUSHROOMS– Increase your Vitamin D ~– Boost your Immune System ~of antiviral and other proteins– Get your Antioxidants– Kick Up your Metabolism ~ B vitamins are vital for turning food (carbohydrates) into fuel (glucose), – which the body burns to produce energy.– Be Good to your Bladder ~ rich in selenium,BERRIES– Combat Aging ~ help reverse damage done by toxins and free radicals,– Boost the Brain ~ slow cognitive decline and improve memory and motor function– Fight Cancer ~ antioxidants.– Support Digestion ~ fiber,– Promote Heart Health ~ Eating strawberries and blueberries together– Benefit Your Skin ~ Skin-care products made with blueberry extract– Aid Weight Loss ~ low in calories, low on the glycemic index, and high in fiber,SEEDS & NUTS– Improve Immunity ~ zinc and selenium,– Promote Good Digestion ~ fiber,– Protect Your Heart ~ omega-3s,– Strengthen Your Bones & Teeth minerals– Prevent Chronic Diseases ~ phytochemicals, phenolic acids, lignans, omega-3s,– Stimulate Growth & Development ~ amino acids and plant proteins,– Lower Diabetes Risk ~ fiber.– Improve Cognitive Ability ~ Omega-3 fatty acids– Reduce Inflammation To get in touch with Dave, join the online forum and to order his book visit http://www.the4pillarsofmenshealth.com The 4 Pillars of Men's Healthhttps://businessinnovatorsradio.com/the-4-pillars-of-mens-health/Source: https://businessinnovatorsradio.com/stop-saying-no-to-food-bon-appetit-the-4-pillars-of-mens-health-with-dave-skattum
Birmingham locals know and love Martin's Bar-B-Que, owned by Pat Martin. This week, Pat joins The SavvyCast to share about his new book, Life of Fire. Episode At A Glance: Calling all bar-b-que lovers! This week, Pat Martin joins me on The SavvyCast to share all things whole hog BBQ. He shares about his restaurant, giving insight into how the pandemic affected his businesses. Additionally, Pat shares about the art of bar-b-que in the South and how it differs from region to region. Lastly, Pat gives listeners the inside scoop on his new book about mastering grilling, BBQ, and the smokehouse called Life of Fire. Who Is Pat Martin? Nashville Restaurateur and Pitmaster Pat Martin is the founder of Martin's Bar-B-Que Joint and Hugh-Baby's BBQ & Burger Shop. A celebrated leader at the forefront of traditional American barbecue, Pat Martin is one of the few pitmasters still carrying the torch of West Tennessee-style whole hog BBQ. Martin's debut cookbook, Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, The Grill, and The Smokehouse (Clarkson Potter, 2022) illustrates his lifelong passion and dedication to live-fire cooking through detailed instruction, deep procedural guidance, and recipes. Martin is regularly featured in the press, including The Today Show, Food Network, Bon Appetit, Esquire, Condé Nast Traveler, Travel Channel, Men's Journal, Eater, and National Geographic, among many others. Martin lives in Nashville with his wife, Martha Ann, and their three children Wyatt, Daisy, and Walker. Questions Answered In This Episode: What are Pat's most popular menu items? Is BBQ a dying culinary art? What are some of the recent struggles in the BBQ restaurant business? How is BBQ different in various locations across the South and what is different about it? What is a “redneck taco?” How did Pat come up with it? How did the pandemic affect his businesses? What info and insight does Pat's book, Life of Fire, have in it? Resources Mentioned In This Episode: Pat's new book, Life of Fire Martin's BBQ website Martin's sauces I hope you enjoyed this episode! As always, if you have time to rate, review, and subscribe to The SavvyCast on Apple Podcasts, it would be SO appreciated!!! If you like this podcast, be sure to check these out: Marie Marino on Cooking Meals for Loved Ones in Need An Inside Look at Taziki's and Grk Street with Founder Keith Richards
The proprietors of Lucky's Fire & Smoke, Lafayette's newest restaurant, discuss their unique cuisine which features farm-direct American Wagyu beef, poultry, locally sourced seafood, and plant-based offerings. Acclaimed chef and author, Jimmy Schmidt, a three-time winner of the James Beard award who created this fine-dining concept along with Lucky's co-owner, Eddie Khoury, a restauranteur of 30 years who brought this unique restaurant to Lafayette, join our discussion. Over the years, Chef Jimmy Schmidt's culinary accomplishments have been consistently recognized. He has been named on the Food & Wine Magazine Honor Roll of American Chefs, Cooks Magazine Who's Who of Cooking in America, Gourmet Magazine America's Best Restaurants, USA Today's 10 Best Destinations in Southern California and awarded a 5 Star Diamond Award from the American Academy of Hospitality Sciences. And yes, he has served as guest chef judge on Top Chef. Jimmy has also published many cookbooks and contributed to Bon Appetit, Cuisine, Gourmet, Food & Wine. In 2018, Jimmy Schmidt and his team created a new way to enjoy the wonderful flavors of American BBQ with Lucky's Noble Fire & Smoke. When his longtime friend and colleague, Eddie Khoury, realized the unique concept of Lucky's, he convinced Jimmy to help him bring it to the Lafayette market; Lucky's is the first of its kind to open in the U. S. Lucky's Fire & Smoke is located at 6774 Johnston Street, Lafayette LA 70503. It offers a Saturday and Sunday Brunch from 10 am to 3 pm, and is open Tuesday through Saturday 5 to 10 pm, and Sunday, 5 to 9 pm. Visit https://luckyslafayette.com for more information. The featured photo is Lucky's stuffed Deviled Egg dish featuring Wagyu beef bacon on top. Lucky's Lafayette location is the first to open in the U. S. Jimmy grew up in Champagne, Illinois, working on the family farm as a kid, which influenced his appreciation of whole foods and nature, something he only came to realize as an adult. His cooking skills are deeply based on science and influenced by his background in engineering, as his focus is not only on taste but nutrition, extracting the maximum health benefits from each meal prepared. While in college, Jimmy studied electrical engineering at the University of Illinois and went to France to earn language credits where he took cooking classes for entertainment. While there, he fell in love with food and wine and studied under Madeleine Kamman. He earned a culinary degree from Luberon College and the French Institut Technique du Vin diploma from Maison du Vin in Avignon. Jimmy followed Madeleine to Boston where he worked for her in the restaurant business for a number of years; he graduated magna cum laude and first in class with a Professional Chef's diploma from Modern Gourmet. He pursued higher education at Harvard University Graduate School of Business from 1999 through 2001. Madeleine generously shared with Jimmy not only what food was, but the recipes and the chemistry behind great cuisine. Jimmy says, "It lit a fire under me to always reach out to learn more." He's always focused on the science behind cooking and creating great dishes. Chef Jimmy Schmidt's whole focus is on the science behind the preparation of foods. "You instinctually crave foods in season. They'll all have the highest amount of nutrition and flavor right off the tree and plant. As a chef that focuses on developing flavors, hand in hand with fresh foods comes great nutrition. I ask how can I make this taste better. My scientific research is to understand how things taste better and how can I use culinary techniques to accentuate flavor while also releasing bioactive ingredients that are nutritionally based so that diners can absorb bioflavonoids in their body to benefit from the meal?" The name, "Lucky's Fire & Smoke," was inspired by the book "Catching Fire - How Cooking Made Us Human," written by Richard Wrangham.
Andrea Hernández is the trend forecaster Forbes, the New York Times, Bon Appetit, and more mastheads turn to when they want to know what's coming next in the food and beverage industry. She's the creator of Snaxshot, an irreverent and smart newsletter and community that predicts grocery trends and brings people together around snack culture. She predicted the hibiscus water trend years before the New York Times did and is becoming the place where big retailers find up and coming food and beverage brands. Join Jasmine Garnsworthy and Andrea Hernández on the Female Founder World podcast for a conversation about why all the ecommerce and CPG brands started looking the same, Gen Z brand aesthetics, and where consumer brands are going wrong when it comes to branding and community building. ---------------------------------------------------------- This episode is brought to you by Gorgias, the ecommerce helpdesk that turns your customer service into a profit center. We can't hype up our new sponsor enough—learn more about how Gorgias can help you build your personalized experience, and nab a free two month trial here: https://gorgias.grsm.io/fgtl7d2cuz4j Links: www.femalefounderworld.com Subscribe to Snaxshot's newsletter https://snaxshot.substack.com Find Snaxshot on Instagram www.instagram.com/thesnaxshot Join our female founder community on Geneva: https://links.geneva.com/invite/00c30313-1566-470a-a764-62010d8301bd instagram.com/femalefounderworld instagram.com/jasminegarnsworthy Get the free 10-minute newsletter keeping thousands of consumer brand builders in the know: www.femalefounderworld.beehiiv.com
Dr. Linda Shiue is a physician, chef, and founder of a teaching kitchen for patients at Kaiser Permanente, San Francisco. She believes that the best medicine is prevention. Her cooking classes showcase seasonal produce, lavishly flavored with spices and fresh herbs. Her debut cookbook, Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes, was published in 2021. Her food writing has been featured in many publications, including Bon Appetit, The Washington Post, The New York Times, Forbes, and People. Education and Training Certificate in Plant-Based Nutrition from Cornell University Medical Degree, Brown University Graduate, San Francisco Cooking School Graduate, University of California at San Francisco Professional Highlights Director of Culinary Medicine, Kaiser Permanente San Francisco F aculty, University of California, San Francisco Faculty, Stanford University Board member, San Francisco-Marin Food Bank Board member, Teaching Kitchen Collaborative www.a4m.com
Lindy Nowak spent over 15 years as a creative director in New York City working for multiple brands including L'Oréal, Bon Appetit, Entertainment Weekly and Women's Health Magazines. Today, she is the founder and CEO of Up in a Day, a turnkey website product that helps CPAs, mortgage brokers, restaurant owners, therapists, and tech start ups get a great website up and running quickly, on budget, and with very little effort from them. You can get your website here, at https://upinaday.co
Today, Tes speaks with Chef Liz Thompson. Liz, a native New Yorker, started her first career in Advertising and Product Management after receiving her MBA in Marketing and Finance from Fordham University before she switched gears and attended the French Culinary Institute to become a pastry chef which has been her career path for the last 25 years. She worked in restaurants in New York for a few years before moving to Los Angeles to do an internship with Michelle Richard at restaurant Citrus. After that, Liz did a quick stint with Food & Wines from France doing wine and food pairings, worked at Tryst Restaurant then moved to Checkers Hotel, a 5-star hotel, as pastry chef, for 5 years. She then went out on her own and opened “The Pig, Memphis Style BBQ” in West L.A. and Universal City Walk as co-owner which received accolades in The New York Times, Newsweek, Bon Appetit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine 3 years in a row. Liz then taught pastry and restaurant management at The Art Institute of California for 4 years before moving on to Recipe Formulation and New Product Development, which has become her passion. She loves to hyper focus on one ingredient and create countless different recipes which allows her head to spin out creatively which is another area of her expertise. Baking with Herbs Liz is passionate about Baking with the natural flavor of fresh herbs from her garden which creates a unique taste experience. She takes any of her recipes, be it pastry or custards and infuses them through sugars, dairy and simple syrups to even make cocktails. Imagine going into your garden and grabbing a handful of fresh basil, lemongrass, lavender and even rose petals to transform your already fabulous crème brulee, into something even more fabulous. The same goes for ice cream, cookies, chocolates and of course cocktails. How about a Rose Petal and Lime Cosmopolitan in a glass rimmed with Rose Sugar? Dive into the world of Baking with Herbs with us that has been in existence going back 2000 years ago to the Spice Trade when herbs were more valuable than gold. You will learn which ingredient in to infuse depending on recipe, be it heavy cream, sugar or butter and the differences in the methods of doing so. We will create the following simple recipes that will awaken both your sense of taste and smell! To learn more about Chef Liz Thompson: IG: Realdesserts FB: Chef Liz Thompson Website: https://www.lizthompsonmarketing.com/
"He who comes home with the most money doesn't win. He who comes home with the most experiences wins." - Steve Smith, contributor with Rick Steves in Rick Steves France 2015 The Simple Sophisticate, episode #23 One of the most exquisite pleasures in my experience has always been having time at home without a to-do list. To enjoy my sanctuary that comforts me, rejuvenates me and allows me to dream so that when I do step outside into the world I can do, seek and produce, is one of the things I most treasure about living simply luxuriously. And so it began when I was a child, no doubt, as my mother always cultivated a warm home, but as I grew up and became responsible for establishing my own abode, it took much exploration, dead-ins from time to time and investment to create a space that allowed the everyday to be just as stimulating as new experiences brought about by travel. And in so doing, paying attention to my home environment, I began to pay attention to how I spend my days. Was I exhausted and unfilled at the end or exhausted and feeling productive? Did I have time in my day to spend it with those I loved, converse with those who engaged in creative, uplifting and thought-provoking conversation or care for myself in such a way that respected my overall health? And depending upon my answer, I would tweak, eliminate, maximize or designate more or less time to those activities that improved the quality of living. "He has achieved success who has lived well, laughed often and loved much." -Bessie A. Stanley As the quote reminds us, living well is truly about prioritizing how we spend our days. Did we make time to enjoy the day, spend it with those we hold dear, take time to respect what our minds and bodies need or did we cram everything into our waking hours in order to fit a mold that we weren't asked for input regarding its creation? Everyone's path to living well will be different, but the key is to know what you want - more loosely rather than specifically. Because as we know, our lives intermingle with the rest of the world, but if we bring our best selves, have good intentions and are willing to be true selves, success is possible when it comes to living well. Recently, I was watching the travel guru Rick Steves discuss on PBS his explorations through the countryside of France. While staying at Chateau de Pray and dining on their outdoor terrace, his dining companion shared the quote listed at the beginning of today's post. And I couldn't agree more especially when it comes to travel, but why not bring a similar way of living into our everyday? Why not . . . live well each and every day? Why not use the nice china in the middle of the week? Why not treat ourselves regularly to dinner or lunch with a dear friend at a restaurant that piques our interest or tantalizes our taste buds? Why not sleep on silk pillowcases each night? Many may quickly scoff at such ideas as being too indulgent, thus deflating the exhilaration that is felt when they are only experiences from time to time, but what I hope to bring to your attention today is that with patience and careful planning, everyday life can indeed be lived luxuriously and can actually enhance the quality of our lives. Below are 20 ways to foster a simply luxurious way of living, but these are just a taste. If you would like the full list inspired by the French way of living, check out chapter 10 "Indulging Your Inner Francophile" in Choosing The Simply Luxurious Life: A Modern Woman's Guide. 1. Cook at home. Find simple, yet delicious recipes and discover the pleasures of cooking on your own schedule for your own dietary needs and preferences. (View TSLL recipes here.) 2. Indulge in café time. Once, twice or three times a week depending up on your schedule and enjoyment, select a favorite local café and stop in for some reading time, moseying through magazine time, or chats with friends. Indulge in one of the patisseries delicious sweet treats and lose track of time. ~Les Deux Garcons cafe in Aix-en-Provence, cours Mirabeau~ 3. Wear luxurious lingerie everyday. As I talk about in my book, lingerie is a necessity for the woman who wears it, not for those who might see her in it. Why? Because simply knowing we are wearing beautiful, comfortable, luxurious lingerie feels good. And everything begins with our thoughts. If we feel good, we smile more readily, we are more open to new experiences and our attitude is lifted. 4. Let go of busy. A powerful decision that will change your day-to-day living drastically for the better. Busy doesn't mean better or more productive, it simply reveals a life that perhaps could be managed better. After all, living well means living a life of quality. A life that focuses on what is necessary and lets go of the rest. And when you let go of busy, you have more time for moments of simple leisure and luxury that cultivate an everyday life to savor. (Click here to dive into this topic.) 5. Cultivate a capsule wardrobe for each season. Knowing you have in your closet clothes that will make you look and feel your best is a very powerful tool to possess as you begin your day. While this takes time and never really ends due to lives and bodies changing, it is worth our attention. (Click here to learn more about building a capsule wardrobe.) 6. Follow your own schedule. Perhaps it's Friday or even Saturday night, everyone must be out doing something, staying up late, right? Wrong. Your daily schedule is one that works for you and those you spend your time with. Perhaps you prefer Wednesday evenings out because Thursdays are lighter days at work and you enjoy spending your weekends waking up early and getting things done. Whatever schedule works for your goals, intentions, health, family, etc - adhere to it and don't apologize. After all, our lives, needs and desires change, listen to what is nudging you, calling your name and that is where you will find the unexpected beauty. 7. Discover a personal scent. Similar to knowing you are wearing luxurious lingerie is the choice of scent you layer upon your skin before stepping out the door for work or for play. A luxurious decision and investment, but one that will reveal your attention to detail. 8. Subscribe to daily/weekly/monthly periodicals. Running throughout the philosophy of living simply luxuriously is being well-read. Depending upon your lifestyle, curiosities, locale and interests, you will select reading material that interests you. Most importantly, gather knowledge, choose to learn something new each day, read a review of a new play or restaurant and be encouraged to give it a try. Become in the know of current events in order to strike up a conversation with anyone. Reading in truth, is a way of tickling your brain and refusing to live each day the same even if the events may be routine. 9. Save time and don't wash your hair everyday. Purchase a dry shampoo and have on hand for the days you don't lather up. Shampoo less often, thereby saving yourself more time in the morning, and believe it or not, improve the condition of your tresses. (Klorane Gentle Dry Shampoo with Oat Milk) 10. Invest in quality skincare products. In episode #13 of the podcast, specifics are shared on how to create glowing skin, and by investing in quality skincare products, your most beautiful skin will shine. The power of prevention is real, and while it takes time and a bit of investment, the pay-offs are tremendous. 11. Design a workout regimen to look forward to. Whether you enjoy exercising outdoors in Mother Nature or attending classes lead by instructors that inspire you and classmates that boost your mood, explore your interests and community to see what is available and what captures your needs and proclivities. Most people after having exercise will tell you that they feel better, energized and less stress, and if you can bring that into your everyday life, everything will be affected in a very positive way. (Revolver Yoga Studio, Walla Walla) 12. Find time to treasure hunt. Even if you are not necessarily going to buy, poke around in local consignment shops, yard sales, second-hand shops, antique boutiques and even boutiques that catch your eye. If nothing else, you will walk away with ideas on how to design, style and mix and match what you already have. 13. Be sincere, yet kind. While everyone has days that you are simply grumpy for any list of reasons, taking it out on others is something you will most likely regret. And even if you have to deliver news that isn't favorable, there is always a way to do so with kindness. Being conscious of how we treat people and our delivery will almost always be appreciated, and even if it is taken for granted, at least we can go home at night and feel good about the energy we put out into the world. 14. Shop at local vendors and boutiques. Perhaps you live in a town that you hand-selected for the community it offers, but what if you didn't? Either way, supporting local vendors when it comes to food or local boutiques when it comes to shopping for gifts, necessities and products not only builds good-will, but strengthens the economy of the local community. And additionally, when it comes to buying food locally, you benefit your overall health as most foods are free from pesticides and hold more nutritional value that your body craves. 15. Eat real food. Full of flavor that will satiate, real food is a choice your body will thank you for. Processed food may be more convenient and help you reduce the shopping trips to the grocery store, but in the long term, it is a bad investment. Returning home after a long day knowing the food you will be incorporating into your meal will be satisfying and nutritious will remove guilt and properly fuel your body for whatever it may be asked to do next. 16. Elevate the conversation. Easier said than done when we are exhausted, stressed and frustrated, but when you do your best to refrain from complaining and gossiping, you are less likely to go home in the evening regretting or feeling guilty about partaking. In fact, when conversations are full of curious information - books, local events, news, etc - you can walk away inspired, motivated and eager to do something new. Why not bring such a conversation to those in your world? 17. Create an evening routine to look forward to. At the end of the day, your body and mind may be entirely taxed which is why making time (even 15 minutes) for unwinding with a favorite pastime is crucial. Being able to look forward to this simple routine can be the silver lining no matter what your day has unearthed. 18. Schedule regular spa appointments for beauty and health maintenance. Much like exercise, caring for our bodies is a means to caring for our health, overall beauty and mind. So be sure to schedule your facial, massage, hair cut/color, waxing and any other must-dos before you walk out the door from your last appointment. They can often be the respite in a busy week and will no doubt leave you feeling rejuvenated. 19. Stock a bar cart for spur-of-the-moment entertaining. Whether you drink alcoholic beverages or not, stock a bar cart that has drinks and nibbles at the ready for last-minute guests. Even for one or two guests, having a bar with wine, beer or if it's morning - croissants and hot tea keeps the food with the conversation in the living room or sitting room. Luxurious and ready for any everyday occasion. (A glimpse of my 20. Fill your home with inspired music. For techies or retro audiophiles, have your turntable or playlists ready for any occasion. From leisurely jazz tunes when you return from work and wish to read the daily news to beautiful Bach in the morning as you get ready for work, set up your music station, turn off the television and forget about time, even if for a moment. Whatever inspires you in your travels or remains memorable to you from your past, why not bring it into your everyday life if at all possible? Cultivate an everyday life that perhaps no one would believe is possible, but rest assured it is. After all, as Annie Dillard reminds us, how we spend our days is how we spend our lives. Why not spend your life living well each and everyday? ~SIMILAR POSTS FROM THE ARCHIVES YOU MIGHT ENJOY: ~Episode #32: The Francophile's Style Guide: The 14 Essentials ~10 Gifts of Mastering the French Mystique ~Why Not . . . Indulge Your Inner Francophile? ~Why Not . . . Find Your Je Ne Sais Quoi? ~10 Ways to Unearth Your Inner Francophile (episode #4) ~French-Inspired Living: Books to Enjoy Petit Plaisir: Befriend a local wine shop to ensure great wines no matter what the occasion. ~Liner & Elsen "One of America's six great main street wine shops." -Bon Appetit 2222 NW Quimby St. (off 22nd Ave.) Portland, OR 97210 They can ship the wine to you! Staff who've helped me in the past: Neil Thompson and Kevin Geller ~Chateau Du Grand Bos (2005) Bordeaux, France (wine enjoyed in the photo to the right). ~Images: (1) a cafe in Paris in Montmartre captured by TSLL
A startup is using CO2 as a source of carbohydrates. They mix the gas with other components in a bioreactor and the result is a yellow powder, which can be made into noodles, baked goods, drinks and much, much more. DW reporter Ahmad Kalaji tries it out.
In honor of the recent and very exciting casting news about the RWRB movie adaptation (!) we are rereleasing our very first episode ever! We love you, smooches! Welcome to the Make Out Already recap and review of Red, White and Royal Blue by Casey McQuiston. On this episode, we talk about why we chose a male/male romance for our first episode, give some tough love to our beloved heroes, share drink recipes inspired by the novel, bask in the glow of the delightful alternate universe the novel creates, and do some fan casting. Make sure to subscribe and follow wherever you listen to your podcasts, and follow us on Instagram @makeoutalreadypod. Have a book recommendation for us? Slide into our DMs, or email us at firstname.lastname@example.org. Shoutout to Crabicurious Design Studio for our amazing logo! Visit them on IG @crabicurious. Use promo code “crab” for free design work! Champurrado recipe: https://youtu.be/oKCVI9fbdzA Boozy Early Grey Cocktail Recipe: 2 T loose leaf Earl Grey 1 sprig rosemary 1/2 c water (boiling) 1 T honey 1 shot whiskey (or bourbon!) 1 splash orange liqueur (like Grand Marnier) 1 dash orange bitters Squeeze of fresh lemon/orange juice and slice to garnish (Adapted from Bon Appetit's Earl Grey-Bourbon Punch) Steep the rosemary and Earl Grey in the boiling water for 5 minutes. Strain and add the honey, then let cool. Fill a glass with ice, the whiskey, orange liqueur, orange bitters and fruit juice. Pour the tea concentrate over, stir, garnish and drink while reading RWRB!
Today is Jesse Sparks day on the TASTE Podcast. Do you know Jesse Sparks? Do you love Jesse Sparks? We certainly do. Jesse is a senior editor at Eater and the host of a really terrific new podcast, The One Recipe, a sister to the long-running Splendid Table. We talk about Jesse's life growing up in Houston and how his college days in Chicago molded him as both a writer and an eater. We also discuss his weekend baking projects and what excites him about food and restaurants today. This is such a cool conversation!More from Jesse Sparks:Tammie Teclemariam's Minty Pork Meatballs [The One Recipe]For These LGBTQ+ Creatives, Home Is a Source of Pride and Celebration [BHG]Real Talk: Do You Need A Stand Mixer? [Bon Appetit]
Themes: Marriage, Love, Relationships, the Cinderella Complex, Breakups Summary: Today I'm joined by the wonderful duo that is Beau Nelson and Shannon Heth, authors of Cinderella, You Bitch: Rescue Your Relationships from the Fairy-Tale Fantasy. In this episode, we speak about our society's obsession with having a fairytale love story and happy endings. As kids, we've all heard the story of how Cinderella or other fairytale princesses found their prince charming, got married, and lived happily ever after, giving us unrealistic expectations of how relationships should be when we become adults. Listening to this episode will help you see the reality of a being in a relationship and how you can create the ending you desire. Shannon Heth is a marketing and communications specialist who crafts creative strategy and stories for global brands. The president and founder of public relations agency Milk Creative Communications, her client work has appeared in The New York Times, Vogue, Bon Appetit, and the Los Angeles Times. An accomplished storyteller, Shannon has also penned a number of articles for newspapers and magazines. She lives in Vancouver, BC with her two young sons. Beau Nelson is a creator. As an internationally recognized celebrity makeup artist he has worked with women like Kristen Stewart, Zoe Kravitz, Christina Hendricks, and Iman. As a photographer/director, he has collaborated with legendary brands like Chanel, Tom Ford, Dior, Violet Grey, and Chantecaille Cosmetics. And as a multi-passionate creative, he's been involved in countless other artistic endeavors from fragrance development, to songwriting, to visual art. Beau has spent years studying and practicing principles of personal transformation and lives in Los Angeles, California. 00:00 Intro 01:30 Cinderella, You Bitch 05:56 The fairytale trap 10:01 Being responsible versus taking responsibility 12:19 Separating reality from fantasy 15:36 Stop finding happiness in other people 19:00 Sometimes breakups are a good thing 22:58 The problem with idolizing weddings & marriage 29:01 Problematic language used to describe love 32:57 Getting out of the fairytale trap 39:53 The magic of starting conversations with strangers 46:34 Acknowledging your feelings & celebrating yourself Discover: The reason why so many of us live with a “Cinderella complex” and how we can get out of this fairytale trap Why Shannon and Beau think breakups are a good thing The importance of celebrating your achievements and recognizing your feelings Links: Shannon Heth | Instagram Beau Nelson | Instagram Cinderella, You Bitch: Rescue Your Relationships from the Fairy-Tale Fantasy Sponsors: Cured Nutrition | Use code CREATETHELOVE for 20% all products at curednutrition.com/createthelove Organifi | Use code CREATETHELOVE for 20% off all products at organifi.com/createthelove Create the Love Cards | Use code CTLCARDS15 for 15% off at createthelove.com/cards See omnystudio.com/listener for privacy information.
Natives of Memphis, Andy and Michael began cooking as children. Their extended Italian families would gather for jovial Sunday suppers, where everyone would help make homemade meatballs and ravioli. When Andy and Michael met at Christian Brothers High School, they immediately connected over their similar ancestral backstories. After graduating from the University of Mississippi and Auburn University, respectively, Andy and Michael attended Johnson and Wales University in Charleston, SC and the Italian Institute for Advanced Culinary Studies in Calabria, Italy. Both Andy's and MIchael's first formative kitchen experience was working under Chef Jose Gutierrez at Chez Philippe in Memphis. In 2008, Andy and Michael opened Andrew Michael Italian Kitchen, which led to their first James Beard Foundation nomination. The duo followed their debut with Hog & Hominy, a wood-burning neighborhood restaurant that was recognized by Bon Appetit, GQ and Southern Living as one of the top new restaurants in the country in 2013. That year Food and Wine also selected them as Best New Chefs in the country, their cookbook Collards & Carbonara: Southern Cooking, Italian Roots was published and they were recognized as semifinalists for Best Chef Southeast by the James Beard Foundation. Two years later, Porcellio's Craft Butcher highlighted their love of traditional butcheries and heritage meats. The 2016 opening of Josephine Estelle in the Ace Hotel in New Orleans, LA, was their first foray into a hotel space. Catherine & Mary's a nod to their Italian grandmothers opened in 2016 as well. Gray Canary, located in Old Dominick Distillery in the South Main Arts District in downtown Memphis soon followed as their sixth concept. For their seventh restaurant, Bishop, Andy and Michael dug into their French cooking foundation that began right out of culinary school. Housed in the historic Central Station Hotel, this latest concept continues as the third in their stable of downtown restaurant locations and continues to underscore the renowned chefs' company culture of family and friends. They started the Andrew Michael Foundation in 2021 to help organize how the company can give back to our community. Links to items mentioned in the interview: Enjoy AM Restaurant Group Society of Entrepreneurs Profile - Andy Society of Entrepreneurs Profile - Michael Andrew Michael Foundation James Beard Foundation Mid-South Food Bank Collards & Carbonara: Southern Cooking, Italian Roots
Todd and Laura have the pleasure of interviewing celebrity chef and author Ali Rosen. The trio talk about Ali's refusal to cast Kate Middleton in a musical at St. Andrews, her start rocky experience in the media world, working with Brian Williams and her circuitous journey into the culinary world. Ali opens up about her infertility struggles, the obstacles many people face with surrogacy, having newborn twins during the height of the pandemic and the grief caused by the loss of her Mother-in-Law to Ovarian Cancer. The three of them also discuss inequality and toxic masculinity in kitchen culture, the importance of inclusion, and how we can change the culinary world for the better through organizations like the Independent Restaurant Coalition. The trio has big plans to reunite and take New York City by storm, so stay tuned for updates. Ali Rosen is the Emmy and James Beard Award nominated host of Potluck with Ali Rosen on NYC Life and the author of the cookbook Bring It! and as well as Modern Freezer Meal. She has been featured on shows such as The Today Show, Dr Oz, and NPR's All Things Considered and has written for publications including The Washington Post, Bon Appetit and New York Magazine. She was a Forbes 30 Under 30 and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is originally from Charleston, SC but now lives in New York City with her husband Daniel, three kids Guy, Joy and Rae and rescue pup Phoebe.Potluck with AliAli's InstagramAli's Facebook More About AliBuy Ali's Cookbooks!Independent Restaurant CoalitionAmerican Lung Association of South Carolina's Oxygen BallNext Page is sponsored by:Bay Street BiergartenEternus CoachingPatrick Properties Hospitality GroupRPWB Law Firm Hosted on Acast. See acast.com/privacy for more information.
There's a powerful movement happening in farming today, and it's not a movement focused on flashy technology or producing food faster or at larger scales. Instead, it's a movement that centers on farmers reconnecting with their roots, reviving their ancestors' methods of growing food, healing their communities, and ultimately fighting climate change. In her new book, Healing Grounds, Liz Carlisle shared the stories of Indigenous, Black, Latinx, and Asian American farmers who are restoring native prairies, nurturing beneficial fungi, and enriching soil health to feed their communities and revitalize cultural ties to the land. One woman learned her tribe's history to help bring back the buffalo. Another preserved forest that was purchased by her great-great-uncle, who was among the first wave of African Americans to buy land. Others have rejected monoculture to grow corn, beans, and squash the way farmers in Mexico have done for centuries. Through techniques long suppressed by the industrial food system, they steadily stitch ecosystems back together and repair the natural carbon cycle. This is true regenerative agriculture, Carlisle explained – not merely a set of technical tricks for storing CO2 in the ground, but a holistic approach that values diversity in plants and people. But this kind of regenerative farming doesn't come easily – our nation's agricultural history is marked by discrimination and displacement. Restoration, repair, and healing can only come from dismantling the power structures that have blocked many farmers of color from owning land or building wealth. Though the task is immense, it holds great promise and hope: that by coming together to restore farmlands, we can not only heal our planet, we can heal our communities and ourselves. Liz Carlisle is an Assistant Professor in the Environmental Studies Program at UC Santa Barbara, where she teaches courses on food and farming. Born and raised in Montana, she got hooked on agriculture while working as an aide to organic farmer and U.S. Senator Jon Tester, which led to a decade of research and writing collaborations with farmers in her home state. She has written three books about regenerative farming and agroecology: Lentil Underground (2015), Grain by Grain (2019, with co-author Bob Quinn), and most recently, Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming (2022). Prior to her career as a writer and academic, she spent several years touring rural America as a country singer. Latrice Tatsey (In-niisk-ka-mah-kii) is an ecologist and advocate for tribally-directed bison restoration who remains active in her family's cattle ranching operation at Blackfeet Nation in northwest Montana. Her research focuses on organic matter and carbon in soil, and specifically, the benefits to soil from the reintroduction of bison (iin-ni) to their traditional grazing landscapes on the Blackfeet Reservation. Latrice is currently completing her master's degree in Land Resources and Environmental Sciences at Montana State University and she serves as a research fellow with the Piikani Lodge Health Institute and the Wildlife Conservation Society. Hillel Echo-Hawk (she/her; Pawnee and Athabaskan) is an Indigenous chef, caterer, and speaker born and raised in the interior of Alaska around the Athabaskan village of Mentasta –– home to the matriarchal chief and subsistence rights activist, Katie John. Watching John and other Indigenous Peoples' fight for food sovereignty, as well as seeing her mother strive to make healthy, home-cooked meals for her and her six siblings, gave Hillel a unique perspective on diet and wellness. Echo-Hawk is the owner of Birch Basket, her food and work has been featured in James Beard, Bon Appetit, Eater, Huffpost, National Geographic, PBS, Vogue, The Seattle Times, and many, many more. Buy the Book: Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming (Hardcover) from Third Place Books Presented by Town Hall Seattle and sponsored by PCC Community Markets.
Celebrity Chef Katie Chin is an Award-winning cookbook author, caterer, blogger and Culinary Ambassador to the National Pediatric Cancer Foundation. Katie has been featured in many publications such as O Magazine, Cooking Light, Bon Appetit, Elle, Real Simple, The Wall Street Journal, HuffPost and Epicurious. Her numerous appearances on national television include Live with Kelly & 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.
Savannah Guthrie shares the latest on the Robb Elementary School shooting in Uvalde, Texas. Plus, Vicky Nguyen and Dr. Natalie Azar are answering all your summer travel questions – gas prices, travel and health. And, Bon Appetit's MacKenzie Chung Fegan is sharing trendy junk foods to try.
When Chef Irene Li opened a food truck, mei mei, with her siblings, hoping to have fun together, build something cool, and reimagine Chinese comfort cuisine with a playful, modern twist, what happened next took everyone by surprise. Mei Mei exploded, becoming the talk of the town within months. They soon found themselves looking for space and opening a full-service restaurant that was perpetually abuzz. The restaurant was a big success. But, beyond the chance to do something cool with her brother and sister, and push the culinary envelope, there was something else going on.Growing up, Irene's grandparents immigrated to the US and slowly built up their own restaurants. While her brother had been in fine dining for years, she'd developed a deep passion not just for food, but also for the environment, viewing agriculture, the food and restaurant industry as a potential vehicle to change people's lives, to completely upend the way restaurants run, and weave in a powerful thru line of social justice, advocacy and impact. And, of course, fun and love. As mei mei took off, Irene and the restaurant landed features everywhere from Food & Wine and The New York Times to People, Bon Appetit and more. Irene gained acclaim for her creativity and innovation, being named a Zagat 30 Under 30 and Forbes 30 Under 30 winner, six-time James Beard Foundation Rising Star Chef nominee, and James Beard Foundation Leadership Award winner. Her cookbook is Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.Like many restaurants, though, the pandemic was a brutal experience, the restaurant space eventually closed its doors, but mei mei - the creative, joyful food innovator brand - transformed itself into a next-generation direct-to-consumer and wholesale food manufacturer, focusing on their signature dumplings, with a heartbeat that remains deeply rooted in industry reform and social justice. Irene's commitment to food, agriculture, cooking and community is a testament to the dedication she has for her work and her genuine commitment to being in relationship with others to impact the greater good. You can find Irene at: Website | Instagram | Dumplings | PrepshiftIf you LOVED this episode: you'll also love the conversations we had with Ellen Bennett, the founder of Hedley & Bennett chef's apron brand, about how she built a business in the food industry when everyone around her told her it'd never work.Check out our offerings & partners: My New Book Sparked | My New Podcast SPARKEDVisit Our Sponsor Page For a Complete List of Vanity URLs & Discount Codes.Zapier: Workflow automation for everyone. Zapier automates your work across 4000+ app integrations, so you can focus on what matters. Try Zapier for free today at zapier.com/GLP. See acast.com/privacy for privacy and opt-out information.
Glennon and Abby welcome their dear friend Cameron Esposito to discuss: 1. Cameron's brutiful relationship with her body–and how it feels playing a sexy TV role. 2. The way Cameron grew up using humor as self-defense and to become socially “valuable”–and the moment she wondered if comedy was no longer working for her. 3. Why Cameron says she's able to cry for the first time in 35 years. 4. How as a gender-nonconforming queer kid, Cameron felt “overnoticed”–and how being a comedian allows her to “hide in plain sight." 5. The rule Cameron and Glennon made to help them become better at friendship. CW: eating disorders About Cameron: Cameron Esposito is a queer, gender non-conforming standup comic, actor, writer and host. As a standup, Cameron has headlined tours and festivals nationwide and internationally. As an actor and host, Cameron has been seen across television and film, appearing in big budget films and beloved Sundance indies, and on Netflix, HBO, NBC, ABC, CBS, FOX, Starz, Comedy Central, Logo, TBS, IFC, E! and Cartoon Network. Cameron's podcast, Queery, features hour long conversations with some of the brightest luminaries in the LGBTQ+ community, including Emmy and Grammy winning performers, Olympians, politicians, even an astronaut. Cameron's writing has been published by The New York Times, Vulture/New York Magazine, Vanity Fair, Bon Appetit, Refinery29 and more. Cameron's first book, Save Yourself, was an instant bestseller and is available in paperback March of 2022. Next up, Cameron is set to recur on the ABC series A Million Little Things and appear in HBOMax's Moonshot. Cameron lives in Los Angeles and likes to swim. TW: @cameronesposito IG: @cameronesposito Learn more about your ad choices. Visit podcastchoices.com/adchoices
Before the pandemic, Megan Stalter was an unknown comedian, trying to catch a lucky break at clubs in New York City. But with the arrival of COVID-19, social media became her only outlet, and she quickly found an audience with her short-form, D.I.Y. character videos, portraying the “breadth of American idiocy,” as Michael Schulman puts it, with such accuracy and heart that it's hard to turn away. After her rise to Internet fame—she was dubbed the “queen of quarantine”—Stalter was offered the part of Kayla, the overprivileged and clueless assistant, on HBO's hit series “Hacks.” It was her first acting job. Plus, Helen Rosner joins the chef Andy Baraghani in his home kitchen for a lesson on cauliflower ragu. Baraghani, best known for his YouTube cooking videos for Bon Appetit, is out with a new cookbook called “The Cook You Want to Be.”
Hey everyone,What a thrill to share this week’s Amateur Gourmet Podcast: an episode dedicated entirely to Julia Child!We’re lucky enough to have the creator of the show Julia (and an award-winning playwright) Daniel Goldfarb here to talk all about how the show came about, casting Sarah Lancashire as Julia, taking liberties with the biography, shooting in Boston, and whether they actually made all of that food on set.But first we have one of the most delightful people in the food world, and also one of the most accomplished, Dorie Greenspan — author of multiple cookbooks and now the essential XOXO Dorie Newsletter — here to talk about collaborating with Julia on the Baking with Julia cookbook.Dorie shares delightful stories about going to Julia’s kitchen for the first time, how Julia felt about the various impressions of her, and the very first thing that they ate together.Listen above or wherever you normally listen to podcasts.To hear my bonus ten questions with Daniel Goldfarb tomorrow, become a paid subscriber now!Bon Appetit!Adam This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit amateurgourmet.substack.com/subscribe