Podcasts about bon appetit magazine

ABOUT INSTANT ITALIAN BEGINNING MONDAY, MARCH 10 AT 9:30PM ET/PT ON A+E NETWORKS' FYI  Continuing A+E Networks' partnership with television personality, author, and philanthropist Rachael Ray and Intentional Content's Free Food Studios, new series "Instant Italian" joins chef, cookbook author, recipe developer, and culinary influencer Anna Francese Gass in the kitchen as she brings a new spin to beloved Italian dishes. The series premieres with back-to-back episodes beginning Monday, March 10 at 9:30pm ET/PT on FYI, as part of A+E Networks'  Home.Made.Nation multi-platform lifestyle programming block.   "I'm really excited for my new cooking series. The tips and techniques I developed to simplify my cherished Italian recipes will make it effortless for anyone to bring a delicious and authentic Italian dinner to the table," said Anna Francese Gass.   In each half hour episode, "Instant Italian" works to take favorite Italian dishes and make them quick and easy for modern home cooks. Drawing on inspiration from her childhood visiting family in Calabria, Anna is known for her ingenious spins on familiar dishes. Whether she is transforming pasta with a snackable fried version (just minutes in an air fryer), perfecting a deeply flavored chicken cacciatore for an easy sheet-pan supper, or putting a creative twist on desserts like affogato mug cake and cannoli icebox cake, Anna is always finding fun and unique ways to update meals while still keeping the flavors true to their roots.   Ahead of the premiere of "Instant Italian" a new episode of "Rachael Ray in Tuscany" will premiere at 9pm ET/PT on FYI. Viewers will join Rachael Ray in the kitchen as she brings delicious Italian specialties from her very own kitchen into her Tuscan villa, utilizing the best local ingredients from the region with her own personal twists.   "Instant Italian" is produced by Free Food Studios for A+E Networks. Executive producers for Free Food Studios are Rachael Ray, Brian Flanagan, Anthony Amoia, and Sean Lee. Executive producers for A+E Networks are Teri Kennedy and Jordan Harman. A+E Networks holds worldwide distribution rights. Series will be available on demand and to stream on the FYI App and fyi.tv  ANNA FRANCESE GASS BIO  Born in Italy and raised in the U.S., the cuisine of Italy is part of Anna Francese Gass's soul. She graduated from the French Culinary Institute and began her career in the test kitchen of Martha Stewart Living and Food52. Her cookbooks, Heirloom Kitchen: Heritage Recipes and Family Stories from The Tables of Immigrant Women, was a collection of cherished family recipes from around the world published in 2019 and Italian Snacking: Sweet and Savory Snacks for Every Time Of Day were featured on Good Morning America, Today and Rachael Ray. Anna is known for her ingenious takes on traditional Italian dishes, and millions around the world have viewed her Instagram videos at @annafgass. She appears regularly on Good Morning America, The Today Show, Rachael Ray and Access Hollywood, and her recipes are top-rated on New York Times Cooking, Bon Appetit Magazine and the Washington Post.      Become a supporter of this podcast: https://www.spreaker.com/podcast/i-am-refocused-radio--2671113/support.

Renee Erickson is a James Beard award-winning chef, author, and co-owner of multiple properties in Seattle, Washington: The Walrus and the Carpenter, The Whale Wins, Barnacle, Boat Bar, Bateau, Lioness, Deep Dive, Willmott's Ghost, Westward, and several General Porpoise Doughnuts and Coffee locations. As a Seattle native (well, Woodinville to be exact), Renee's restaurants highlight the bounty of the Pacific Northwest with a European sensibility. Bon Appetit Magazine has compared her to M.F.K. Fisher, Elizabeth David, and Julia Child. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to her staff and guests in the Pacific Northwest and beyond. Dedicated to creating an environment that not only nourishes the body, but feeds the soul, her restaurant design work with business partner Jeremy Price, Price Erickson, have received national press and attention. In 2014 she published her first cookbook “A Boat, a Whale and a Walrus” to critical acclaim, finding itself on top reading lists while winning a 2015 PNBA book award - the first for a cookbook. Her second book “Getaway” Food and Drink to Transport You, released in April 2021. GETAWAY invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. Mark and Renee discuss her newest book, Sunlight and Breadcrumbs, taking the circuitous path to find your passion art intersecting with food, the treasure of growing up in the Pacific Northwest, food and business as social activism, crabbing and fishing for dogfish and the sanctity of salmon.Save What You Love with Mark Titus:⁣Produced: Emilie FirnEdited: Patrick Troll⁣Music: Whiskey Class⁣Instagram: @savewhatyoulovepodcastWebsite: savewhatyoulove.evaswild.comSupport wild salmon at evaswild.com

In episode 516, Jo Keohane teaches us how to style food to make it look as delicious as possible in order to drive more traffic to our blogs. Since graduating from Culinary School in NYC in 2010 Jo Keohane freelanced as a Recipe Developer and Food Stylist in test kitchens of many America's best known publications, like Bon Appetit Magazine, Epicurious and Saveur. She has also worked with a variety of household brands like William Sonoma, Weightwatchers, Staub Cookware, Danone, Kraft and more. She started off life as a BBC journalist and then worked in PR in London. But a love of cooking and a desire to find a fulfilling career which would allow her to spend more time with her 3 kids took her back to school to study cooking. After moving to the USA in she was lucky enough to attend the Institute of Culinary Education in New York City. Now she runs her own food blog - The Family Food Kitchen - helping other busy families to eat well even when time is short! her blog focusses on easy, delicious and do-able recipes - and contains lots of one pot, sheet pan and easy meal ideas. In this episode, you'll learn about what to consider before you start shooting your recipe, including how to layer and pick ingredients, backdrops, props and garnishes. - Food Styling is a Problem Solving Exercise: During recipe development, plan ahead to make sure your ingredients will help you make your dish look appealing. - Don't Hold Back on Good-Quality Ingredients: Better quality ingredients will have more vibrancy and make your photos pop more. - Create Depth and Movement in Food Photography: Use layering to create depth in your photos and take photos of movement (e.g. pouring a sauce). - Balance Perfection and Authenticity: While it's important to make your photos look appealing and create intrigue avoid overly perfect photos - crumbs and spills in small quantities add character. - Proper Ingredient Storage: Store ingredients to maintain freshness and quality. For example improper storage of herbs can lead to wilting and might detract from your photos. - Adjust Cooking Times for Food Photography: There's a difference between cooking to eat food and cooking for photography. Adjust cooking times to ensure that the food looks its best on camera. - Use Props and Tools for Food Styling: Jo discusses the importance of having a set tray with essential tools and props for food styling, such as sharp knives, tweezers, Q-tips, paper towels, toothpicks, spritz bottles, squeeze bottles, spatulas, and brushes to aid in food styling. - Layering Garnishes to Enhance the Dish: Use different garnishing techniques to elevate the appearance of dishes for photography. By layering garnishes strategically, you can add depth and visual interest to the dish. Connect with Jo Keohane Website | Instagram

In this episode of Low-Key Legends, I have the pleasure of talking with Haruko Hayakawa, the illustrative CG artist crafting whimsical work for your favorite brands like Google, Fly by Jing, Bon Appetit Magazine, Cometeer Coffee, and so many more. She has a deep passion for the world of consumer products and how brands shape our culture, leaving a lasting imprint in our memory. She aims to create work that evokes a sense of familiarity and nostalgia, especially for those who relate to her Asian-American upbringing. We dive into a wide range of topics but here are a few of the highlights, what is 3D art, what is the impact of 3D on photography, drinking culture at advertising agencies, flow state, leveraging your personality to attract dream clients, and more. Social: Website Twitter / X Instagram LinkTree

On today's episode of the Entrepreneur Evolution Podcast, we are joined by Karen Hertz, Founder & Chief Brewista of Holidaily Brewing.  Karen W. Hertz is the founder of Holidaily Brewing Company. In her early 30's, Karen survived both melanoma and thyroid cancers, leading to a treatment regimen including a gluten-free diet. After adopting a gluten-free diet, Karen struggled to find a great tasting, 100% gluten-free beer. If the lack of quality gluten-free options was a challenge for her, she thought it certainly was a challenge for others as well. With an MBA in Entrepreneurial Studies from the University of Colorado at Denver and 15 years of beer industry experience under her belt, Hertz researched gluten-free ingredients, tested alternatives, and gained an understanding of brewing processes in order to create a better solution. Thus, the idea for Holidaily Brewing Company was born. Since opening the brewery in 2016, Holidaily has grown over 1500%. After years of exponential growth in Colorado, Holidaily Brewing opened the doors to a new production brewery in May of 2019, making them the largest dedicated gluten-free brewery in the U.S. The expansion increased their brewing capacity, allowing them to meet demand in Colorado, and expand distribution to Arizona, Wyoming, Kansas, Missouri, Oklahoma, Texas, and Southern California with continued growth in their future. Holidaily's success has garnered recognition from Bon Appetit Magazine, Gluten-free Living Magazine, Food & Wine Magazine, Today, Popsugar and more. The brewery has won hardware in three of the last four Great American Beer Festivals and the brewery was recognized as “Colorado's Craft Brewery of the Year” as well as “Colorado's Woman Owned Business of the Year”.Outside of her role as Chief Brewista, Karen enjoys living in Golden, Colorado with her husband and twin daughters and taking advantage of all that the Colorado outdoors have to offer. For more information, visit https://holidailybrewing.com/ We would love to hear from you, and it would be awesome if you left us a 5-star review. Your feedback means the world to us, and we will be sure to send you a special thank you for your kind words. Don't forget to hit “subscribe” to automatically be notified when guest interviews and Express Tips drop every Tuesday and Friday. Interested in joining our monthly entrepreneur membership? Email Annette directly at yourock@ievolveconsulting.com to learn more.  Ready to invest in yourself? Book your free session with Annette HERE.  Keep evolving, entrepreneur. We are SO proud of you! --- Support this podcast: https://podcasters.spotify.com/pod/show/annette-walter/support

This week on the podcast is part 2 of our interview with artist Leandra Drumm. Her works are sold in shops and galleries across the United States and Canada, and her artwork combines storytelling with humor and functionality. Leandra is known for her crystal wedding bowls decorated with words and charming figures spinning tales from bottom to the top, as well as dinner plates and glassware. In pewter she creates fanciful switch plates, wall hangings, ornaments, and measuring spoons, guaranteed to bring smiles. Her collections have been featured in Bon Appetit Magazine, the Boston Globe Sunday Magazine, and in newspapers throughout the US.  Make sure to tune in--and visit her website to see her imaginative art!In this episode:This part of the conversation takes a deeper dive into the business side of things. Leandra provides valuable insights into pricing and distribution in the art industry. Discover how she built relationships with galleries, the benefits of having a representative, managing the costs of craft shows, and the advantages of online selling. This chat is an absolute goldmine for understanding the markup process and maintaining a consistent list price.In the final part of our conversation, we touch upon Leandra's journey as an art entrepreneur. Hear firsthand how she and her father transitioned to running a successful gallery business, their innovative response to the impact of COVID-19, and their efforts to make art more accessible. So, whether you're an artist, an art lover, or just intrigued by the art industry, this conversation with Leandra Drummer is one you wouldn't want to miss! Tune in and get ready to be inspired.Show  Notes: https://www.artsentrepreneurshippodcast.com/episodes/233-leandra-drumm-artist-pt-2-of-2

This week on the podcast is part 1 of our interview with artist Leandra Drumm. Her works are sold in shops and galleries across the United States and Canada, and her artwork combines storytelling with humor and functionality. Leandra is known for her crystal wedding bowls decorated with words and charming figures spinning tales from bottom to the top, as well as dinner plates and glassware. In pewter she creates fanciful switch plates, wall hangings, ornaments, and measuring spoons, guaranteed to bring smiles. Her collections have been featured in Bon Appetit Magazine, the Boston Globe Sunday Magazine, and in newspapers throughout the US.  Make sure to tune in--and visit her website to see her imaginative art!In this Episode:Leandra shares about her transformative experience at Penland School of Crafts, her exploration of graphic design at Kent State University, and how the chance discovery of sandblasting eventually led her to follow her heart into the craft market. Leandra's story serves as a reminder of how following our passions can open paths we never expected.Leandra takes us a step further into her world as she delves into the rich artistic legacy of her family and how it has profoundly shaped her work. From the sculptures and paintings of her grandfather to the mechanical inventions of her father, creativity clearly runs deep in her bloodline. Leandra also emphasizes the importance of self-sufficiency, a trait she proudly carries from her family, and the value she places on community art projects. Listen as she recounts the joy she experienced while creating the Light Up Lantern Festival, where performance and art harmoniously merged. Join us for this inspiring conversation with Leandra Drumm about art, family, and following your passions.Show Notes: https://www.artsentrepreneurshippodcast.com/episodes/232-leandra-drumm-artist-pt-1-of-2

To continue our Jewish American Heritage Month celebrations, guest host Laura Shaw Frank, AJC's director of William Petschek Contemporary Jewish Life, speaks with Chanie Apfelbaum, author of the popular food blog Busy in Brooklyn. Chanie joins us to discuss her new cookbook, "Totally Kosher," the intersection of Jewish culture and food, and the future of kosher cuisine. She also shares how the murder of her brother, Ari Halberstam, who was killed in a 1994 terrorist attack on the Brooklyn Bridge, has inspired her career. *The views and opinions expressed by guests do not necessarily reflect the views or position of AJC.  ____ Episode Lineup:  (0:40) Chanie Apfelbaum ____ Show Notes: Take our quiz: Jewish American Heritage Month Quiz: Test your knowledge of the rich culture and heritage of the Jewish people and their many contributions to our nation! Start now. Read: What is Jewish American Heritage Month? Jewish American Heritage Month Resources Faces of American Jewry Amazing Jewish Americans Listen: 8 of the Best Jewish Podcasts Right Now AJC CEO Ted Deutch on the Importance of Jewish American Heritage Month From Israel: AJC's Avital Leibovich Breaks Down Latest Gaza Escalation Follow People of the Pod on your favorite podcast app, and learn more at AJC.org/PeopleofthePod You can reach us at: peopleofthepod@ajc.org If you've enjoyed this episode, please be sure to tell your friends, tag us on social media with #PeopleofthePod, and hop onto Apple Podcasts to rate us and write a review, to help more listeners find us. __ Transcript of Interview with Chanie Apfelbaum Manya Brachear Pashman: People of the Pod is celebrating Jewish American Heritage Month by devoting all our May episodes to what makes us Jewish and proud -- food, music, and our mission to repair the world. Last week you heard from AJC CEO Ted Deutch about why we should set aside a month to celebrate. This week nods to our obsession with food.  And for that, I'll turn it over to my guest co-host, Laura Shaw Frank, AJC's Director of Contemporary Jewish Life. Laura, the mic is yours. Laura Shaw Frank: Thanks, Manya. Happy Jewish American Heritage Month!  As we celebrate Jewish American culture and history this month, it feels like we would be quite remiss if we didn't spend some time talking about Jewish food. Food plays an enormous role in Jewish tradition and culture. Jews have foods linked to particular Jewish holidays and of course Shabbat, ethnic foods linked to particular places where Jews lived, and of course, lots of Jews, myself included, keep kosher, follow the laws of Kashrut, which deeply influences the way we cook and eat.  I think I'd be pretty safe in saying that Jewish food is really important in Jewish life. Not surprisingly, statistics bear this out. In the Pew Survey of Jewish Americans in 2020 over 70% of American Jews, young and old alike, reported cooking or eating traditional Jewish foods. Which is why I'm so excited to be joined by today's guest, Chanie Apfelbaum. Chanie is a food writer and photographer whose blog “Busy in Brooklyn” is chock full of delectable recipes and beautiful pictures of amazing Jewish foods. Her newest cookbook, Totally Kosher, hit bookstores in March 2023. Chanie, welcome to People of the Pod. Chanie Apfelbaum: Thanks so much for having me. Laura Shaw Frank: I'm thrilled to have you and really thrilled to talk to you about your new cookbook. So before we get into that, though, let's take a step backward. How did you get into kosher cooking?  Chanie Apfelbaum: Well, I was born Jewish. That's the first step, always. I always say– learning your way around the kitchen is just a rite of passage when you get married. And being a Jewish housewife, obviously, we have, you know, Shabbat dinner every week, and so many holidays, and Jews are always just celebrating around food. I actually never stepped foot in the kitchen before I got married, never really helped my mom, my older sister used to help with cooking. It just looked like a chore to me. I am a very creative soul, very artistic. And it just seemed like a whole lot of rules. And I just wasn't interested. And then I got married. And I would call my mother every Friday and like, how do I make gefilte fish and potato kugel, and chicken soup. And I started hosting a lot. And people started asking me for my recipes. And I realized that I kind of had a knack for presentation. Because I've always been artistic. And you know, like composition and things like that. And my food always was presented nicely and looked beautiful. So it kind of got me you know, a little bit interested, piqued my interest. And I realized that it could be a way for me to explore my creative side.  So I I started watching The Food Network a lot. And I subscribed to Bon Appetit Magazine, and started looking at cookbooks. And then when I had my third child, I didn't want to really work outside the house anymore. So I was like, What should I do with myself, I'm not the type of person that could just be a stay at home mom, I would lose my mind. So I was like, Okay, I'm gonna start a blog. And there really weren't any food blogs and no kosher food blogs.  This is back in 2011. There was Smitten Kitchen, there was Pioneer Woman, those are both pioneers in the blogging world, in general. And there definitely weren't any kosher blogs. And I just, you know, I started my blog. And like I said, I wasn't cooking, you know, the traditional Jewish, heimish Ashkenazi food that I grew up with. Talking a little about being a mom. I had my crochet projects on there. And it was just like my place to get creative and have an outlet. And then feedback really started pouring in, everything I was posting, people were so interested. It didn't exist in the kosher world.  And despite not being a big foodie, I just continued to just do my thing and taking terrible pictures in the yellow light of my kitchen island, on automatic, with my terrible camera. And over time, just my food started to evolve, my photography started to evolve.  And fast-forward a couple of years, I went to a kosher culinary school, which really helped me kind of opened my mind to new flavors, which I was I think stuck a little bit in the Ashkenazi palate of paprika and garlic powder, as I like to say, and just tried all these Indian food and Thai food and all these flavors that I literally never ever experienced. And it just blew my mind open in so many ways.  Being creative, a few of my friends kind of started blogs around the same time. And every time a holiday would come around, it was like who's going to come up with the coolest latke or the coolest humentasch, or the most creative donut. So it really pushed my competitive side and also my creative side. And I just started really thinking outside the box and doing a lot of these cool twists on tradition and fusion recipes and caught a lot of attention in mainstream media and everything went from there, I guess. Laura Shaw Frank: That's amazing. I want to pick up on one thing that you said. You said when you started blogging that so many people got in touch with you. And you were obviously bringing them content that they hadn't seen before. What do you think was missing from the conversations around kosher food before you entered the space? I mean, I'll just you know, tell you when I got married, everyone got the Spice and Spirit cookbook from Lubavitch. I still use it, by the way. It's a fantastic cookbook. It's a more traditional cookbook. And so tell us a little bit about what did you bring that was different to kosher cooking? Chanie Apfelbaum: You know what, there's one story that sticks out in my mind that really, because I've always been this person that picks up hobbies along the way, like every creative thing. I'm knitting, I'm  crocheting. I'm scrapbooking, kind of all these type of things. I pick up a hobby, I do it for a couple of months and then I kind of let it go. So I always asked myself, like, what was it about food blogging that really stuck for me, and I think that I realized the power of it.  One year, I made this recipe for the nine days when we don't eat meat, you know, between before Tisha B'Av, some people have accustomed not to eat any meat recipes, because it's a time of mourning, it's a serious time before the anniversary of the destruction of the Holy Temple. So wine and meat are more celebratory things that we eat. So those are restricted for nine days before Tisha B'av.  So I made this recipe for Chili Pie in Jars. And it was a vegetarian chili, a layer of cheddar cheese, and cornbread, and you bake it in a mason jar in the oven. So each person has basically their own pie. So I made this recipe and I put it in on my blog, and this is before Instagram, can't DM somebody a picture, it's before smartphones, you can't just take a picture on your smartphone. So somebody took out their digital camera, took a picture of their families sitting around the table, everyone's holding their own mason jar, and like, took the SD card out, put it in their laptop and sent me an email. This is early days of my blog. I get this picture. I see a whole family sitting around the table eating my recipe and I'm like, oh my god,  how powerful is this, that I have the opportunity to bring families around the table, it is so special.  And I think that that's something that really stuck with me through all my years of blogging and really at the core, for me, what keeps me going because I realize the power of food. Especially, as a proud Jew, to celebrate our traditions through food, because, thank God through my platform, I get messages from people–someone sent me a message from literally Zimbabwe making Challah for the first time. It's just so special to me.  So, obviously, as a mom of five, I'm always cooking dinner, and it can feel like a chore. I get cooking fatigue like everybody else. And cooking Shabbat dinner every week. I always say in the main world, they make this big deal about Thanksgiving, you know, you have to plan your menu from Sunday, and then your shopping list from Tuesday and all that but like we literally have Thanksgiving every Friday night. It's a three course or four course meal sometimes. So yeah, I get the cooking fatigue.  And for me, I want to show people how to bring the love back in the kitchen. You know, how food can be more than just a way of sustaining ourselves, it could be a way of celebrating our Jewishness, it could be a way of bringing our family around the table, it could be a way of getting pleasure out of life. Food can be so delicious, and it can open your eyes and experience global cuisine. That's so cool and amazing. So I had that aha moment for myself, and I want other people to have it too. Laura Shaw Frank: That's amazing. I love that. So what you're really saying is that food and culture are really intertwined with one another. And you gave this example of the nine days before the Jewish fast day of Tisha B'Av, which takes place in the summertime, when it's traditional among religious Jews to not eat meat and wine and talking about sort of adjusting recipes. Could you give us a couple of other examples of ways that you see sort of Jewish history, Jewish culture, Jewish tradition embedded in food? Chanie Apfelbaum: Look at the holidays, right, Rosh Hashanah, we have a lot of symbolic foods. Most people know of apple and honey, but there are actually a whole range of symbolic foods that we eat. The actual names and Hebrew of those foods, point to different things that we want for our year,like we eat a fish head because we want to be like a head and not a tail. For me that really helped me kind of zone in on what is my niche here, right? I am a kosher food blogger, but how do I define my skill or who I am because every blogger kind of has their thing. And for me a lot of it is centered around the holidays because first of all for me like I have so many beautiful memories growing up.  My mother is very much a traditional Ashkenazi cook, making kugel and gefilte fish and cholent and matza ball soup. She doesn't veer away from that. Those are the dishes that I grew up on and they're so nostalgic for me and there's a place for that. Our home was always open, we had so many guests. I actually grew up in Crown Heights. So I really zone in a lot on holiday foods, but putting my own spin on it, because I feel like people want something fresh and new and exciting. And I definitely think there's a place for the traditional foods. You want to mix it up and have a little bit something fresh and new and something old, that's great. We're lucky that we have that core of our heritage and our traditions throughout the year with so many Jewish holidays that allow us to get together, with family, with friends, and celebrate our Jewishness. Laura Shaw Frank: So, my husband and my three sons are all vegan.  Chanie Apfelbaum: Oh, wow. Laura Shaw Frank: My daughter and I are not – but my husband and my three sons are vegan. As I was thinking about interviewing you, I was thinking about how kosher cooking is always intertwined with the places that it's located in and the time in which it's occurring. Do you feel like your cooking has been influenced by the recent trends toward vegetarian and vegan and more plant based eating? Chanie Apfelbaum: I definitely, just as someone who grew up eating a lot of heavy Ashkenazi food. Being in the food world, seeing what's out there. Besides for the fact that it's trendy. I feel like after Shabbat, I want to break from meat and animal protein. I mean, we're eating fish, we're usually having three courses. We're having fish, we're having chicken soup or having some kind of meat or chicken. Sunday we're usually having leftovers because there's just so much food from Shabbat. So come Monday we do in my house–in my first cookbook, Millennial Kosher, which came out in 2018. I had a Meatless Meals chapter. And that was really new for any kosher cookbook. You don't find it, you find definitely very heavy meat chapters. But it was important to me because I instituted that in my house many years ago. And I have it in this book as well. And I got so much amazing feedback because there's a lot of people out there who don't eat meat. There's a lot of vegetarians. There's a lot of vegans. And they were so happy that I was bringing that to the kosher world, and of course wanted to bring it again. And also my kids love it. Like come Monday they know it's Meatless Monday in my house. God forbid I didn't have time to think of something and I bring chicken they're like, What, what's going on here? Ma, it's Meatless Monday. It's like a rule. So I include this in the book where I talk about the way I structure my week because it really helped me kind of take the guesswork out of what am I making for dinner. I have a loose framework, while still allowing me the possibility to be creative because I love you know, playing Chopped with my kids, with whatever's in my fridge or my pantry. I want the possibility to be creative but I still need a little bit of framework.  So Sunday's we'll have leftovers if there's no leftovers, we'll do a barbecue or sometimes a restaurant if we're out for the day. But Monday's Meatless, Tuesdays is beef. Wednesdays is chicken, Thursdays is dairy. Shabbos is Friday night, it's always a little bit different. And then, Saturday night is eggs. And it gives me the base protein, I know what I'm working off of and then from that I can kind of play around. And I think that really helps people that are like so overwhelmed with the idea of what am I making for dinner? You wake up on a Tuesday morning, you know, it's meat day, okay, I got to take out some kind of meat from the freezer. I'll figure out what I'm doing for later. Maybe I'll make tacos. Maybe I'll make spaghetti Bolognese maybe, you know, maybe I'll make burgers, but you took the meat out, you know. But going back to your question. So you know, Mondays is meatless in my house and we're a big bean family. My kids love beans. One of their favorite dinners are my refried bean tacos that are my first book. I have these amazing smashed falafel burgers in this book. Like I said, we love beans, I do curries I do, Falafel I do. Once in a while I'll try and play around with tofu. My kids don't love it too much. Tempe is something - I have tempe shawarma in the book which is really amazing.  Let's not forget to mention plant based beef which I think totally revolutionized the kosher experience because when can we ever make you know, meat and dairy together because that's one of the basic rules within the kosher kitchen. You can't mix meat and dairy together in the same dish. My kids love when I make smash burgers for dinner. And I always said like, I don't love vegan dairy products if you just don't get that cheese pull, but like with the vegan meat products, with the new plant based impossible beef, it's really close to the real thing. It really is.  Laura Shaw Frank: We love impossible burgers in our house and I want to try that tempe shawarma. Chanie Apfelbaum: Oh, it's really good. Laura Shaw Frank: What recipe would you say was kind of the biggest surprise for you? I mean, it seems to me like you often work from traditional Jewish recipes, but seems like you also are constantly innovating and making up your own recipes. So is there a recipe that just kind of surprised yourself and couldn't believe how it turned out? Chanie Apfelbaum: My favorite recipe in the book is my Pad Chai. And it's kind of a Middle Eastern spin on Pad Thai, where I use harissa and silan and lime and tamarind in the sauce. It almost feels like pad thai with just that little hint of Middle Eastern flavor. Pad thai is always finished with crushed peanuts, and I put crushed bamba over the top. And it's just so fun and playful. And I also love fun names. So I love just the name of it, but it's really a reflection of, first of all my favorite flavors, like I love middle eastern food, I love Thai food, marrying them together. And it's colorful and beautiful and so flavorful. Everything I love about food, and was really inspired by the pad thai made in culinary school. And it was one of the dishes that really, really transformed my palate completely. So it's kind of an ode to that. Laura Shaw Frank: You're getting me very excited to go home and make dinner for the next few nights.  Chanie Apfelbaum: You see right there. Laura Shaw Frank: So your latest cookbook, Totally Kosher, is being published by Random House. And that's a really interesting thing for a kosher kind of a niche cookbook to be published by a very mainstream publisher. So I was wondering if you could tell us a little bit about how it came about that you got, first of all, that you got Random House to publish your cookbook, which is amazing. Second of all, why you left the more Jewish the more orthodox publishing world. Chanie Apfelbaum: I'm with Clarkson Potter, one of the imprints of Penguin Random House, that's an imprint. They haven't written a kosher book in many, many, many years. Thank God, I've been in this industry for 12 years. And I already wrote a very successful book. So my name is really out there. People know me as being the kosher cook. So they did approach me to write the book, which was really an honor. I had a very good experience the first time around working with Artscroll. Artscroll is like the main Jewish distributor of and publisher of Jewish books. My book was beautiful, and their distribution is really unmatched, but it's really only in the Jewish world. they'll get your book and every Judaica shop in the world, but not in Barnes and Nobles, and not in you know, in mainstream, indie booksellers.  I really wanted to reach a larger demographic of Jews. As a blogger, people have come to know me and my family. I wanted to put more lifestyle photos in and most Jewish publishers don't actually publish photos of women in their books, which is something that I definitely want to see change. And I put beautiful pictures of my family, me and my daughters lighting Shabbos candles which is something that like, the moment of my week that I look forward to and a special time for me that I really feel like I connect with my Jewishness. And you know, my book is dedicated and memory of my Bubbie and to my mother and to my daughters and for me, it's really about the Jewish family and Jewish pride–not just about food, but really about family and I wanted to be able to portray that through the photos in the book. So that was another of my reasons for moving mainstream. Laura Shaw Frank: I think it's just amazing. And I just think it's so wonderful that you are illustrating your cookbook, with pictures that are not just about Jewish pride, but also about the special pride of Jewish women and the special…you know, of course, not only women cook, you know, men cook too, I have to say, my husband cooks dinner a lot more than than I do. And kids cook and lots of different people find a lot of wonderful fulfillment in the kitchen. But, of course, we do have this very long tradition of women cooking for their families, even as we change it up today. And I just think it's beautiful that you actually intentionally use pictures of women, of your family, in your cookbook.  Chanie Apfelbaum: And my sons are there too. Laura Shaw Frank: Excellent. Let's make it a family experience.  Chanie Apfelbaum: Exactly, exactly. Laura Shaw Frank: Speaking about family experience, you've written about why it's so important to you to encourage family meals with everyone sitting around the table together, whether it's on Shabbat or holidays or even just a weekday dinner. Could you share with us why that's so important to you? Chanie Apfelbaum: Well, I grew up in a very open home. My mom always had guests for shabbat or holidays. I grew up on the block of 770 Eastern Parkway, Chabad Lubavitch headquarters, and our house was just always open to guests. It's something of value that was instilled in me from early on.  And I don't know if you know this, but my brother Ari Halbersham was actually killed in a terrorist attack on the Brooklyn Bridge in 1994. That's something that I feel like, I don't think people realize, when you lose a family member in that way, it's not like, OK, you just lost your brother. But it affects the whole family, really for generations. And I think that one of the things that I lost was having those experiences around the table. And especially so many memories with my brother at the table as well.  So for me, I find so much healing–first of all healing, but also just, I see the greatness and the power to bring families around the table. To create family memories. So many that I draw great comfort from, I want other people to be able to experience that. It's important for me to do that, also as a way to remember him and celebrate what he lived for and what he died for. Laura Shaw Frank: Ok, that's incredible. And it's an incredible message to all of us to be in the moment and treasure those moments around the table.  So the last thing I want to ask you is, so you have this cookbook that's being published by a mainstream publisher. And we know that not a lot of Jews keep kosher. The percentages are not that high. Do you think your cookbook appeals beyond just a kosher audience?  Chanie Apfelbaum: Well, I'll tell you that I have a lot of–forget about non- kosher keeping. I have a lot of non-Jewish followers on Instagram that buy my book, because they just like my style of cooking. I know it's called Totally Kosher. And obviously, it's a celebration of kosher and celebration of our Jewish heritage, and our customs and traditions, but at the same time, it's just good food, it's just good food, despite it being kosher, and really, I really want to break that stigma that there is about kosher food - that kosher food is brown, and it is brown. You know, like I can't take it away. Matzah ball soup is beige, and gefilte fish is beige, and potato kugel's beige, and brisket's brown. And you know, there's a reason for the stereotype.  Laura Shaw Frank: Cholent's brown too. Chanie Apfelbaum: It is. And if you look through my book, one thing that will pop out at you is how colorful the food is, and how beautiful the food is. And like I said earlier, I came to food by means of artistry. They say people eat with their eyes first. And it has changed and I think in the mainstream world, they haven't quite realized how kosher has evolved. I mean, there's so many different restaurants, kosher restaurants now, that celebrate different global cuisines. There's a Peruvian Japanese restaurant in the city, there's a Georgian restaurant in Queens. It's not just your Bubbie's stuffed cabbage anymore. And I want, like I said, the stigma to change and make waves in the mainstream world to see kosher a little bit differently. Laura Shaw Frank: Well, I'm for one very excited to start making some recipes from Totally Kosher. And I just want to thank you, Chanie, so much for coming to join us on People of the Pod. I think that you are bringing such a fresh take. And such a warmth, such a deep sense of Jewish culture and peoplehood, and family, and love to your work. And it's really more than just about kosher cooking. It's really about something much bigger. And I just want to thank you for that. So thanks so much for joining us today and I know we're gonna have a lot of listeners going to buy your cookbook.  Chanie Apfelbaum: Thank you for having me.  

This week T3 checks out the special tacos at one of the top 50 new restaurants in the US in 2022 according to Bon Appetit Magazine, BABA'S PANTRY!! We are joined by Stand Up Comic & Improviser ANNA MAY SMITH and Indian Buffet Fanatic/Former Comedy Improviser/Current Accountant KATE HAUGAN (in her 9th Appearance on the podcast! She gets a jean jacket on her 10th Appearance!) Anna tells us how many Tacos she has eaten this week and what is her favorite Southwest Boulevard Taco Spot! Kate lets us know what KC restaurants she's been checking out in recent months (Schnitzel is involved) and we chat about Easter Eats! (Did you eat any Ham Tacos?! Or did you order the Stroud's Chicken Easter Package?) In the TACO TICKER we discuss the Cheesy Gordita Crime Story of the week where a Florida Man was arrested for driving 100 mph taking his girlfriend to a job interview at Taco Bell! And we dissect the First All Robotic McDonalds Location! Our Robotic Cheeseburger Overlords have arrived! VIRTUAL TACO-SANITY!! Will these robots give you 'tude at the Drive Thru window? Also: Anna reveals Stephen King's secret literary crutch! In TOWN OF THE TACO we talk WALDO! THE NELSON! LIP SYNCH BATTLES! UNION STATION! THE NFL DRAFT! MAY THE 4TH BE WITH YOU PREVIEW! Will Anna dress up like the Sarlaac Pit? All this and: Anna and Kate tell us about their upcoming podcast on 2024! And in Random Taco Question of The Week we ponder: 1. Are people who don't like tacos being forced to celebrate Taco Tuesday? 2. If you had to choose 1 Fast Food Chain to eat for every meal for the rest of your life, where would you choose? TACO THE TOWN! MORE ENJOYABLE THAN AN ESOPHAGEAL SPASM! EDITOR: Matt Allen. MUSIC: SUNEATERS courtesy of LOTUSPOOL Records. Sponsors: DIPP IT SALSA, BREWBIZ KC & the new album by SUNEATERS on LOTUSPOOL Records.   

In this week's podcast, we are speaking with Zaynab Issa; recipe developer, freelance creative, content creator, and Food Editor at Bon Appetit Magazine. Zaynab shares her personal journey with sobriety and how her religion plays a role in her decision to abstain from alcohol. We also discuss the importance of respecting others' choices and lifestyles, even if they differ from our own. In addition, we delve into: - The importance of having confidence in being unapollagetically you. - The benefits of adopting new habits and diving into emerging trends when you feel called to. - The impact of patriarchal culture on our decision-making. - The need to pursue what you want and not let others dictate your path. Enjoy! IG: @zaynab_issa IG: @olivianoceda TT: @olivianoceda olivianoceda.com

Speak of the deviled. On Monday, food and policy writer Corby Kummer returned to Boston Public Radio to herald a resurgence in popularity for deviled eggs, per the staff writers over at Bon Appetit Magazine. It's not your standard deviled eggs that are getting all this attention, though. “Fancy” eggs, with ingredients like Kewpie mayonnaise, miso, and caviar are apparently the hors d'oeuvre célèbre. “It's kind of the ingredients of the moment and the seasonings of the moment that are making their way into deviled eggs,” Kummer explained, commenting on the article dubbing 2022 the “year of the fancy deviled egg.” “Fat is a wonderful carrier of flavor. Egg yolks are fat. You puree and mash in… you know, it used to be mustard and Worcestershire sauce, and paprika! Those were the flavoring components, that was as exotic as it got,” Kummer said. “Now it's Kewpie mayonnaise and anchovies and fish sauce – and Sriracha if you can find it.” During his weekly conversation with hosts Jim Braude and Margery Eagan, Kummer also touched on rising restaurant prices, poor taste jokes on “The Great British Baking Show,” and the late Sylvia Wu of Madame Wu's Garden restaurant in Los Angeles. Corby Kummer is executive director of the Food and Society policy program at the Aspen Institute, a senior editor at The Atlantic and a senior lecturer at the Tufts Friedman School of Nutrition Science and Policy.

Pitmaster Rodney Scott has been cooking whole-hog barbecue over wood coals since he was 11 years old. For the next 25 years he worked with his family in their BBQ stop in Hemingway, SC until 2017 when he opened Rodney Scott's BBQ in Charleston, SC.  In the same year the restaurant was named one of the 50 Best New Restaurants by Bon Appetit Magazine and in 2018, Scott was awarded the James Beard Foundation's award for Outstanding Chef in the Southeast, being only the second pitmaster to ever do so. He's now working on opening his 6th restaurant in Nashville. Rodney is going to give us ideas for the last blast of the summer BBQ, Labor Day weekend.  Andy and Dave will be talking about grilling fish. 

Pitmaster Rodney Scott has been cooking whole-hog barbecue over wood coals since he was 11 years old. For the next 25 years he worked with his family in their BBQ stop in Hemingway, SC until 2017 when he opened Rodney Scott's BBQ in the North Central neighborhood of Charleston, SC.In the same year the restaurant was named one the 50 Best New Restaurants by Bon Appetit Magazine and in 2018, Scott was awarded the James Beard Foundation's award for Outstanding Chef Southeast, being only the second pitmaster to ever do so. Rodney has been the subject of a full episode of the award-winning Netflix, Chef's Table series and worked as a judge on Food Network's BBQ Brawl for two seasons. His cookbook, Rodney Scott's World of BBQ, published by Clarkson Potter was released in the spring of 2021 to great fanfare. 

Do you know what it is that we love about Tacos? Absolutely Everything! Joining host Mike Pecci on today's episode is Juan Garcia from one of the best taco joints in Los Angeles, THE GOAT MAFIA! These guys are known for their epic "Goat Birria Taco" that was featured in Bon Appetit Magazine and listed as one of the Top 10 Tacos in the Country! Garcia & Pecci discuss the power of food, creating art for an audience, getting used to working long unpaid hours, and how Juan struggled to preserve his dying father's recipe that dates back 100+ years. If you love slow roasted meats, if you eat most of your meals on a fresh tortilla, or if you are looking to have a food adventure...grab a beer and a plate....and join us on the new food episode...of the IN LOVE WITH THE PROCESS podcast! ►Goat Mafia Website: https://www.thegoatmafia.com/ ►Goat Mafia IG: https://www.instagram.com/the_goat_mafia ►Mike Pecci's IG: instagram.com/mikepecci ►ILWP's IG: instagram.com/inlovewiththeprocesspod -------------> Featuring Music by: ►Raashan Ahmad (Jambox.io) ►BETA MAXX ►Acryl Madness ------------------ Support the show and get a free trail at Audible: www.audibletrial.com/ILWP ------------------- The Episode is Sponsored by ► Puget Systems: puget.systems/go/152340 ► Vidafair https://vidafair.com/ ► Jambox.io ► ETC: www.etcconnect.com/LoveTheProcess/ ► DALSTRONG https://dalstrong.com ► ILWP Sponsor Page: www.inlovewiththeprocess.com/sponsors

MJ's guest today is Master Sommelier, Award-winning TV host and Author, Andrea Robinson. Andrea is one of only 28 women in the world to hold the title of Master Sommelier. Andrea is the first woman designated as Best Sommelier in the United States by the Sommelier Society of America. She is the author of four top-selling books on wine and food, a 3-time James Beard Award winner and award-winning lifestyle television host. She was named Outstanding Wine & Spirits Professional by the James Beard Foundation in 2002 and was selected by Bon Appetit Magazine as Wine & Spirits Professional of The Year in 2004. Andrea and her husband John are creators of a line of wine stemware called The ONE (™). Andrea has created innovative and award-winning wine and education programs for fine dining restaurants at Starwood Hotels and as a Dean of the International Culinary Center culinary school in New York City (of which she is a chef graduate). Andrea now curates Delta Air Lines' wine program (since 2007) and consults for Norwegian Cruise Line.Growing up in Texas, Southern Indiana, North Dakota and Florida, Andrea's childhood certainly prepared her for her life post college. Her resilience to change and new surroundings, and the desire to try new things, created the Andrea Robinson that you see today. MJ and she discuss her time from Morgan Stanley to harvesting at Chateau Palmer, her formal cooking and wine pairing education at the International Culinary Center, being the first woman beverage director at Windows on the World to bringing Napa Valley to Fine Living Network.The sweetest woman in the world, gives us a window into hers. Settle in with a Riesling, as we did, and enjoy this episode with Mrs. Andrea Robinson.A huge thank you to Andrea Robinson!Follow him on IG @andrearobinsonmsThis episode's in studio wine:2018 Trestle 31 Riesling, Finger Lakes______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

My guest today is a recipe developer, cook, cookbook author and caesar salad enthusiast with a lifelong love of cooking, eating and teaching other people how to cook. She has contributed for Bon Appetit Magazine, and most recently she released the cookbook "Cook this Book"; https://www.mollybaz.com/ instagram.com/davidegmartinschef facebook.com/davidegmartinschef info

Dara O'Brien is the Creative Director of Lake Isle Press, which publishes trailblazing books for adventurous cooks. Her blog, taste_budding, on LakeIslePress.com and also on Medium, chronicles her journey from picky eater toward intrepid home cook. She began her career in food media as marketing director of Bon Appetit Magazine. When she isn't cooking or writing about cooking, she is a playwright and actress. Her plays have been presented or developed at a range of theatres including The Cherry Lane, The Schoolhouse, and Urban Stages; and she's the recipient of the Thomas Barbour Playwrights Award. She is also an actress whose work includes the New York premiere of “Gidion's Knot” by Johnna Adams, directed by Austin Pendleton at 59E59 Theatres. She is a member of the Dramatists Guild of America, SAG-AFTRA, and Actors' Equity Association. Website http://www.daraobrien.com/ Taste Budding: Recipes https://www.lakeislepress.com/taste-budding-recipes ___________________ “Help us promote this podcast and share this episode with a friend” “Share on social and tag us at @WellLibrarian” “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released" --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message

In this episode, Lueda and Alexis discuss a question from one of their patrons: What do you do when a friend asks you to get involved with a disagreement that's not yours? They also share the friendship tip vocalize what you like. Lastly, Lueda ponders how she can savor the moments of the unique situation she's in, plus shares the uplifting quote from Max Lucado, "No one can do everything, but everyone can do something." Alexis is reading (and devouring) Bon Appetit magazine and feeling very nostalgic over songs like You've Got a Friend in Me and Day-O, and a Spongebob Squarepants video game. Don't forget to visit anchor.fm/stillfriendspodcast/support to become a monthly patron and guarantee future episodes! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/stillfriendspodcast/support

Barbara Fairchild, a past inductee in the James Beard Foundation’s “Who’s Who in American Food & Beverage,” is the former, long-time Editor-in-Chief of Bon Appetit Magazine. She currently serves at the Chair of the L.A. Council for C-CAP (Careers through … Continue reading → The post Show 417, March 20, 2021: Food & Travel Journalist Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine) appeared first on SoCal Restaurant Show.

CHECK OUT PART 2 WITH NICK ON EPISODE 62!We connect instantly in this episode with the talented, humble and sincere Chef Nick Peters Bond (Kitchen to Aisle Catering / Hell's Kitchen Seasons 14 & 17 alum) about all things parenthood, culinary arts, restaurant business and daily living. Nick is a staple in the Massachusetts culinary community and part of the LBGTQ+ community as well.We enjoy effortless, flowing conversation relating to the Hells Kitchen eras and the evolution between both seasons and how it's possible to utilize your media presence to solidify your persona and talent as a brand thereafter. We appreciate and respect how Nick is exactly himself on camera and off. He's a great example of how you can be successful and still be kind and your authentic self. Nick is a full course meal and no sides are spared. This is one to salivate over and all your tastebuds are sure to be satisfied.Nick's LINKS:Instagram (@chefnickpetersbond)YouTube (Commanding Your Kitchen)Kitchen to Aisle CateringGetting Jewcy LINKS:Watch This Episode on YouTubeInstagram (@getting_jewcy)Facebook (@gettingjewcy)

On Having A Cuppa Chris heads back to Kenora, Ontario to enjoy a refill with good friend Jay Barnard. Jay is a chef, entrepreneur, television personality and social media influencer - he has had a journey of addiction, criminal conviction, Recovery and culinary delight as the two delve into many follow-up topics of Recovery. The two engage in subtle ribaldry as well about their mutual dark days and Chris reads some Tweets that has the two of them in stitches. Jay has also been nominated for Best Chef by Bon Appetit Magazine!!! Follow Jay Barnard on IG and Facebook at Chef Recovery and The Recovery Couple. For more info - visit www.chrisnell.co.za or for bookings - info@chrisnell.co.za

Welcome to our second episode ever! We have tthe incredible Chef Harold Villarosa on this one. Chef Harold is an industry disruptor and titan in his community. When the world shut down, Harold worked harder than anyone else around him. He uplifted his communities and made sure to feed those who wouldn't be fed otherwise. We are proud to say that Chef Harold is a very close friend of the podcast because he's in the business of changing lives. Although this interview was recorded last month, you will be seeing Chef Harold alot more as he is scheduled to be on air talent for Bon Appetit Magazine and Network. You may have also seen Chef Harold through his extensive work with KultureHub, OFFBeat Kitchen, Kulture Kitch'n Channel, Goinsurgo, and you may have eaten at his personal pop up kitchen Unkle Harold's. Also don't forget to miss our show's second Tokenized or Fetishized segment! We covered alot of topics in this one from Harold's immigrant beginnings in the South Bronx to his rise as a notable top chef to his work in illuminating the marginalization and oppressive practices in fine dining. Also, Chef Harold has some tough love to give to you all that you must watch. Specific references from the episode linked in the comments. Please like and share this episode with all your family and friends. We appreciate your support and look forward to your help in building this community.

Rodney Scott is the barbecue boss. At eleven-years-old, Rodney cooked his first whole hog, and by high school, he was branding the family business. Rodney’s success started on his small family farm and general store in Hemingway, South Carolina, and he has continued to become the co-founder of one of the 50 Best New Restaurants by Bon Appetit Magazine. Now with two locations in Charleston and Birmingham, and one opening in Atlanta, Rodney Scott’s Whole Hog BBQ is THE place for barbecue. Winner of the James Beard Foundation Award for Best Chef: Southeast and a featured chef on Netflix’s Chef’s Table: BBQ, Rodney is a legendary pitmaster. He’s also a glass half full kind of guy who radiates positivity—in and out of the pit. Join us on this episode of Live to Eat as we chat about the different types of barbecue, Rodney’s all-American backstory, as well as the secret to his signature sauce, and how to make every day a good day. 

In continue diving into the Bon Appetit Magazine drama. Hear what are some things former and current employees have said about the magazine and it’s former Editor-in-chief, Adam Rapoport.

Adam Rapoport is forced to resign as Editor-in-Chief of Bon Appetit Magazine due to bad behavior. Chefs and restaurateurs are being exposed for their discriminatory working environments in the midst of a revolution.

Welcome to Majority.FM's AM QUICKIE! Brought to you by justcoffee.coop TODAY'S HEADLINES: Joe Biden’s campaign said today that he is against the notion of defunding the police, which is a pretty good indicator of how much things would actually change for black people under his presidency. Meanwhile, Propublica reports that Capital One and other major debt collectors are still coming after thousands of Americans, despite the economy-crushing pandemic. And lastly, the much-needed aid set aside in the coronavirus relief CARES act for food banks and other key social welfare programs is way, way delayed: billions of dollars are still sitting around while needy people and programs starve. THESE ARE THE STORIES YOU NEED TO KNOW: Joe Biden’s campaign was never going to be on the far left of police reform, but a spokesperson for the presumptive Democratic nominee made it official on Monday: Biden opposes defunding the police. This is slightly more coherent, but still consistent with Biden’s past comments on the subject, in which he suggested that the police perhaps shoot people in the leg instead of killing them. On Monday, campaign spokesperson Andrew Bates offered up this absolutely nothingburger of a statement to NPR. QUOTE: “Vice President Biden does not believe that police should be defunded. He hears and shares the deep grief and frustration of those calling out for change, and is driven to ensure that justice is done and that we put a stop to this terrible pain." ENDQUOTE. Great, glad that’s out of the way. But what would Biden support? Probably something along the lines of the new legislation introduced on Monday by Democrats in Congress, who marked the occasion by doing a photoshoot wearing traditional Kente cloth. The package is definitely a step further than democrats have proposed before, calling for widespread reforms that include removing legal protections that enable police abuses, new restrictions on cops using deadly force, among others. But the key word there is still reforms -- the bill stops short of meaningfully changing the way police departments are funded and run in America. On the surface, things would probably get a little better, but all the systems that got us to this point stay right in place. Can’t think of a better analogy for the Biden campaign than that! Capital One Keeps Chasing Debt Working Americans have had a hard go of it during the coronavirus pandemic, which created an economic recession that has destroyed service industry jobs and forced layoffs in so many other industries. But according to a Propublica report, the predators at the top of the capitalist food chain haven’t stopped hunting: lenders like Capital One are continuing to garnish hurting Americans’ wages, if they’re lucky enough to still have a job. They’re helped along by a court system they created, which allows credit card companies and other lenders to exact millions of dollars in judgements which are then paid out by seizing debtors wages. According to ProPublica, states like New York passed down orders that suspended new wage garnishments, but have failed to give relief for ones leveled before the virus hit. The New York City Bar urged Governor Cuomo for a moratorium, but so far he hasn’t done it. The New York State courts told Propublica that wage garnishments continued because they were quote “existing orders were considered essential matters.” endquote. That’s right -- credit card companies managed to make taking people’s wages an essential service. The Propublica story has several testimonies from people affected by this practice, and shows how a credit card balance of a little as $1,900 can hang over people’s heads for years with the big banks breathing down your neck. The banks and collection agencies made generic comments to Propublica that they were trying to go easy on people affected by COVID-19, but it’s pretty clear where their priorities lie: in getting back what they’re owed no matter what it does to people struggling to pay the bills. Congressional Relief Going Nowhere Fast The federal government was supposed to help during all of this -- but like most things passed down through Congress, it hasn’t exactly gone smoothly. According to the Washington Post, food banks, nursing homes, childcare facilities, firefighters, and a whole list of other essential social programs have only received shreds of the money ostensibly allocated to them by the CARES act. Let’s look at some numbers, per the Post. Congress allocated $850 million for food banks, but less than $300 million has made it to them yet. It allocated 9 billion for community development block grants that can fund elder care, child care, health facilities and the like. So far, only $250 million has made it to specific programs. Of the $100 million of that was earmarked specifically for nursing homes not a penny has gotten spent. Same thing for the $100 million FEMA was supposed to use to get more PPE for firefighters. It’s a little unclear what the specific problem is here: Democrats aren’t saying that the Trump admin is slowing down the funds on purpose, just that the federal bureaucracy in general is really bad at getting things done on time. What’s missing, they say, is any sense of urgency -- while the meager stimulus checks with Trump’s name on them got out the door quickly, the nuts and bolts of actual economic stimulation is still mostly just sitting around. Who knows, maybe by November we’ll have someone new in charge who can get the wheels turning. Hopefully by then it won’t be too late. AND NOW FOR SOME QUICKER QUICKIES: The leadership council for the Writer’s Guild of America, East, a major union that represents workers at many of the biggest digital media organizations, voted unanimously on Monday to urge the AFL-CIO to disassociate itself from the International Union of Police Associations, arguing that organized labor shouldn’t put up with the abuses of cop unions any longer. Derek Chauvin, the Minneapolis police officer who killed George Floyd, appeared in court for the first time on Monday, where his bail was set at $1.25 million. He’s charged with second degree murder and second degree manslaughter, and faces 40 years in prison. Add another line to the protests’ list of incremental accomplishments: the New York State Assembly passed the Eric Garner Anti-Chokehold Act 140-3 on Monday. While we’re waiting for systematic reform, the more bills passed the better. And finally, the upheaval in media continues, as both the editors in chief of Bon Appetit Magazine and Refinery 29 stepped down on Monday. The former was pictured in blackface at a party, and both had been accused of running organizations that were hostile to non-white employees for years. June 9, 2020 - AM Quickie HOSTS - Sam Seder & Lucie Steiner WRITER - Jack Crosbie PRODUCER - Dorsey Shaw EXECUTIVE PRODUCER - Brendan Finn

Karina Longworth is the creator and host of one of the most popular and beloved podcasts out there, "You Must Remember This," which focuses on the secret and forgotten history of early twentieth-century Hollywood. In today's session, Karina talks about growing up in Studio City in the 1980s, her obsession with old movies from a young age, her mother cooking her way through Bon Appetit Magazine, taking over the cooking duties after her mother's death, and trying to recreate the chocolate mousse pie from the December 1981 edition. We also cover bodies as commodities in Hollywood, going to art school, going to premieres with her husband, Knives Out & Star Wars director Rian Johnson, her love for soup and soft foods, and what Jay-Z and Beyonce ate at the Chateau Marmont. See acast.com/privacy for privacy and opt-out information.

Not many bakeries can brag about their pumpkin pie being ranked number one in America by Rachael Ray. Sweetie Pies Bakery holds this accolade, along with being having been featured in Bon Appetit Magazine, Food & Wine Mag, and USA Today. Today’s guest, Toni Chiappetta, is the owner of this acclaimed bakery, which she grew out of her apartment kitchen! In this episode, Toni sheds light on the different facets of her business from wholesale to retail and how she juggles it all. Being a woman is business is not always easy, but Toni does things on her terms, treating everyone with kindness and respect. We also learn more about the different distribution channels that the bakery has, which allows people all across the country to try these delicious treats. Although she’s been in the business for over 20 years, Toni shows no sign of slowing down and Sweetie Pie continues to grow in leaps and bounds. Tune in today! Learn more about your ad choices. Visit megaphone.fm/adchoices

Not many bakeries can brag about their pumpkin pie being ranked number one in America by Rachael Ray. Sweetie Pies Bakery holds this accolade, along with being having been featured in Bon Appetit Magazine, Food & Wine Mag, and USA Today. Today’s guest, Toni Chiappetta, is the owner of this acclaimed bakery, which she grew out of her apartment kitchen! In this episode, Toni sheds light on the different facets of her business from wholesale to retail and how she juggles it all. Being a woman is business is not always easy, but Toni does things on her terms, treating everyone with kindness and respect. We also learn more about the different distribution channels that the bakery has, which allows people all across the country to try these delicious treats. Although she’s been in the business for over 20 years, Toni shows no sign of slowing down and Sweetie Pie continues to grow in leaps and bounds. Tune in today!

“My best work is done when I’m hungry” In the 25th Violet Session, a thanksgiving special, I’m live from Allpress Roastery with Alison Roman; cook, writer and author of the best-selling cookbook Dining In: Highly Cookable Recipes. A columnist for the New York Times and contributor at Bon Appetit Magazine, her second cookbook, Nothing Fancy: Unfussy Food for Having People Over was released October 2019. Originally from Los Angeles, she currently resides in Brooklyn. In this episode we discuss the ins and outs of having people over. Do you ask your guests to bring a plate or help you chop, and what are the rules of guests washing up? Alison tells me "the closer you are to me, the harder you have to work".

"Great Canadian Baking Show" judge Bruno Feldeisen was named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef. He has been featured in the New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine and New York Magazine. Bruno has multiple television appearances including 'Chopped', 'Beat Bobby Flay', 'Doughnut Showdown' and 'Sweet Genius'. He is also an Anxiety Canada Champion. In this podcast Bruno shares how he has struggled with anxiety throughout his life, and is thriving today after having overcome a bout of serious panic attacks that nearly ended his career. Today, he says, he wants to “show that you can still be a good father, you can still be a good husband, you can still be great employee if you have anxiety.” *** This podcast is brought to you by Anxiety Canada™, a leader in developing free online, self-help, and evidence-based resources on anxiety. For more information and resources, please check out our website, www.AnxietyCanada.com And our app MindShift™ CBT

We're back with our first of our monthly episodes cooked from Bon Appetit Magazine. This week we cooked two recipes you all voted for (~follow us on insta~) from the September issue: Coconut Milk-Braised Chicken Legs and Soba Noodles with Crispy Kale. Hear how they fared on the ep!

Catherine Urban who is a NCGR level 4 certified astrologer from Cleveland, Ohio, where she writes horoscopes, teaches classes, and consults with clients. Catherine is the resident horoscope columnist for BonAppetit.com, though her work can also be found on Domino.com and in the quarterly member letter for The National Council for Geocosmic Research. In this episode she discusses the dark goddess archetype, lunar nodes, progressed sun, family dynamics in astrology and her upcoming classes. We also discuss how her monthly horoscope column at Bon Appetit Magazine led to her pending book release "Your Astrological Cookbook" coming out on November 5th. Book a reading with Catherine at www.catherineurban.com Follow us @mysticwitchpodcast --- Send in a voice message: https://anchor.fm/mysticwitch/message Support this podcast: https://anchor.fm/mysticwitch/support

Hello our people! Shana is back from Italy and discusses her feelings about how the #metoo movement is definitely not happening in Italy. Also we discuss how having access to all the best pastries, pasta and bread in the world really helped Shana with her intuitive eating work. Theresa offers up the idea of Oxytocin and how hormonal imbalance can also aid in intuitive eating, she references the Shakti Hour Podcast. Our first guest today is Danielle Hughes, CEO and founder of Divine Asset Management. She began her career on Wall Street in 1991 at a trading firm. After seeing how women weren't seated at the table in the male dominated finance world she researched and started her own company lifting women up and showing them how to use their own intuition and common sense to build their own 'empire'. She talks about how a "budget is self-care," helping women overcome their fears working in finance and building their own empire without shame. 75% of women usually run the finances for the household and make the majority of purchasing decisions, why are we not seated at the table? We hear the ups and downs of starting her own business and why it's important to take care of yourself first and foremost. Our second guest today is Diane Reeder. She is a not only a chef, she cooked gourmet food for those in need, landing her a write up in Bon Appetit Magazine. She created a soup kitchen and ran the Queens Galley for ten years serving 10,000 meals per month 100% supported by donations and volunteers before starting the Kingston Candy Bar where she makes candy and desserts creating a positive and creative environment for local families and visitors here in Kingston NY. She talks about the importance of the basic dignity involved with feeding real food to real people and giving them a space to gather and eat with one another. Recently she graduated from The Culinary Institute, something that she started 28 years ago and recently finished her last year because of a gifted paid tuition from someone that believes in her and the work she does in our community. If that doesn't help you understand what a value she is to us, and the people she touches! Self Care time! Yay, it's the Spring Equinox, Full Super Moon, Aries time, astrological New Year!!! Theresa shares the messages from today's Tarot card, The Wheel of Fortune! Today's show was engineered by Manuel Blas of Radio Kingston, www.radiokingston.org. We heard music from Shana Falana, http://www.shanafalana.com/, and audio from an interview with Glennon Doyle, https://www.youtube.com/watch?v=xTXcH8TrtBw and the film, RBG, https://www.rbgmovie.com Feel free to email us, say hello: she@iwantwhatshehas.org ** Please: SUBSCRIBE to our pod and leave a REVIEW wherever you are listening, it helps other users FIND US :) Follow Us: INSTAGRAM * https://www.instagram.com/iwantwhatshehaspodcast/ FACEBOOK * https://www.facebook.com/iwantwhatshehaspodcast TWITTER * https://twitter.com/wantwhatshehas

We're drinkin’ wine, all the freakin’ time. Why? Because it’s 2018 and we do what we want. On this topic, we’ve got some questions...everything from... what is natural wine anyway? To how do we decipher all the info on wine bottles? To What’s going on with sexism and racism in the wine industry? To answer those q’s we’ve got Marissa Ross- she's the author "Wine. All The Time.", a gem of a guidebook to casual & confident drinking. She who also happens to be Bon Appetit Magazine’s wine editor (nbd) and our personal wine hero. Why? Because she’s really f***ing funny and is the poster child of approachable wine sippin’--aka #rosstest. She certainly got me interested in wine and huge part of why pineapple loves natural wine...let’s make the hashtag #pineforwine happen y’all...cool? We’ve also got Julia Coney on the air -she is one of our favorite DC-based wine writers & wine enthusiasts. Not only is she a wine expert, she’s an outspoken advocate for more women of color in wine. She writes about the need to break the the glass ceiling in wine, esp. for women of color who experience a tremendous lack of representation and inclusion. And we couldn’t agree more. Also, she pairs wines with HBO Insecure episodes, which is pretty much the greatest thing EVER.

This week, we're chattin' all things community, and accessibility around good food. Our guests are Alison Roman - former food editor with Bon Appetit Magazine, and a current best selling author of her cookbook Dining In. You may know her from the chocolate chip shortbread cookies that have gone completely viral on instagram. And Melissa Jones, an edible activist, environmental advocate, and the founder of FoodTalksDC- an online platform that collects and shares food stories spotlighting people of color. Through FoodTalks, Melissa has celebrated and promoted stories from black and brown communities and shared empowering narratives that stem from the land. Both Melissa & Alison manifest the art of hospitality, and leverage the power of food as a community connector. Join the convo as they chat about the importance of food memories, their love of Detroit, and the power of creating accessible food experiences for people we love.

And we’re back!!!!!! After a long vacation, WTF? - Where’s the Food?, your favorite food podcast is back. Nick from thefood-e.com talks with the Ninja of Flavortown, Chef Richard Hales. You might know him from Diners, Drive-In’s & Dives, Guy’s Grocery Games, Beat Bobby Flay and more. He also has some amazing restaurants in Miami like Sakaya Kitchen, BlackBrick Chinese, Dim Sum A Go Go food truck and Bird & Bone. Nick and Richard talk everything from some of his favorite restaurants to eat at in Miami to his reaction when Richard found out ‘BlackBrick Chinese’ was nominated by Bon Appetit Magazine for the Top 50 Best New Restaurants in America in 2014. Then, Nick gives you Food News, the Food Porn of the week and the Cocktail of the week, which is going to make you very thirsty. --- Support this podcast: https://anchor.fm/thefoode/support

Rick Martinez has always had an intimate relationship with food. This eventually led him to leave his career in advertising and pursue a life in food. He walks me through culinary school, being a line cook at ABC Kitchen, working with me at Food Network, to becoming one of the Senior Food Editors at Bon Appetit Magazine. If you AT ALL enjoy food TV, this is the episode for you. I was clearly excited to see Rick because I sound like a crazy person this whole episode. Or maybe it was the extreme sugar high caused by eating an entire box of the single best cookies I have ever tasted. I even get a gift at the end! You can find Rick at @rick_andrew_Martinez. You can find me at @thechrisderosa and the show @loudandcurious. See more at loudandcurious.com!

Patricia Howard, who is board certified in holistic medicine, was one of the guests on this edition of the "Lafayette Food Junkie Show." She talked about what makes their juice blends different that what is on the market. You can see them every Saturday at the Lafayette Farmer's and Artisan's Market at Moncus Park. Ronnie Dale Stelly was another guest. He is owner of No Good Son's BBQ, a new BBQ venture that is quickly gaining a cult-like following. Ronnie and Tiffiany also discussed the best brands of hot dogs out there (according to Bon Appetit Magazine) and what the best meat is to grill if you are a novice to BBQ.

On this week's episode of All in the Industry, Shari is joined by Andrew Knowlton, Deputy Editor at Bon Appetit Magazine. Andrew has worked at Bon Appetit since 2000. He oversees the magazine's restaurant coverage, including the annual Hot 10 list, and writes the rather opinionated Foodist column that has run in the magazine since 2008. All in the Industry is powered by Simplecast

Marissa A. Ross is the author of the new book "Wine. all the time. a casual guide to confident drinking" The self-proclaimed leisure enthusiast is a writer, award winning blogger, and humorist. Marissa is the wine editor of Bon Appetit magazine. We'll get into all things wine and the book with Marissa "Wine. all the time." is written in Marissa's signature comedic voice with personal anecdotes woven among it's lessons. The book will teach you to sip more confidently and make you laugh as you are doing it.

Kathryn interviews James Beard Award Winner David Leite, author of “Notes on a Banana: A Memoir of Food, Love, and Manic Depression”. This book is a tender look at growing up, a candid take on the power of self-acceptance, and an unflinching tale of the hell of mental illness. Leite is a regular correspondent and guest host on NPR's The Splendid Table and is featured in The New York Times, The Washington Post and Bon Appetit Magazine. Kathryn also interviews Captain Roger Hill, author of “Dog Company: A True Story of American Soliders Abandoned by Their High Command”. In Wardak, the most violent province in east-central Afghanistan in 2007, Army Captain Roger Hill was faced with a dire situation. With no help coming from the high command, Hill took matters into his own hands and interrogated spies to get to the truth. For this, Hill ended up being prosecuted by the U.S. Army and given a less-than-honorable discharge in 2009. Hill tells his side of the story for the first time.

Kathryn interviews James Beard Award Winner David Leite, author of “Notes on a Banana: A Memoir of Food, Love, and Manic Depression”. This book is a tender look at growing up, a candid take on the power of self-acceptance, and an unflinching tale of the hell of mental illness. Leite is a regular correspondent and guest host on NPR's The Splendid Table and is featured in The New York Times, The Washington Post and Bon Appetit Magazine. Kathryn also interviews Captain Roger Hill, author of “Dog Company: A True Story of American Soliders Abandoned by Their High Command”. In Wardak, the most violent province in east-central Afghanistan in 2007, Army Captain Roger Hill was faced with a dire situation. With no help coming from the high command, Hill took matters into his own hands and interrogated spies to get to the truth. For this, Hill ended up being prosecuted by the U.S. Army and given a less-than-honorable discharge in 2009. Hill tells his side of the story for the first time.

How do you teach a computer to cook? Have it read the 9,000 recipes in the Bon Appetit Magazine database and then introduce it to some chefs. This episode of Tech Bites talks with in-studio guests Dr. Steven Abrams of IBM Watson Life, and Stacey Riveria of Bon Appetit, about how the computer program runs on flavor compound algorithms and chicken. Watson – it’s what’s for dinner!

This week on Snacky Tunes, Darin Bresnitz and guest co-host Travis Hayden are joined by Diane Chang, a food blogger recently profiled in New York Magazine. Diane talks about the difference between Chinese and Taiwanese cuisine, her time at Bon Appetit Magazine, and her new blog called Beets ‘N Jamz that she features food and song pairings. Visiting from Denmark is the sextet Alcoholic Faith Mission. Tune in to hear the band discuss eating on the road and some of their favorite Danish food spots. Listen to hear them perform in studio, and don’t forget to check them out at Glasslands! This episode has been brought to you by Roberta’s. “That’s why Taiwanese food is so good. It’s where you can get that perfect blend of all Chinese cuisines.” —Diane Chang on Snacky Tunes “When we’re on tour, we like to spend money to go to a really good restaurant. We try to plan it in advance, talk about where we want to have a really good dinner and what kind of food it should it be.” —Kristine of Alcoholic Faith Mission on Snacky Tunes