Podcasts about bourdain

Women in the culinary world have long fought to be heard, respected and given full credit for their contributions. With a career spent both cooking and writing about food alongside well-known chefs and television personalities Mario Batali and Anthony Bourdain, Laurie Woolever has a unique perspective on navigating the complex world of food culture. She is the best-selling author of “Bourdain: The Definitive Oral Biography,” a collection of interviews with those who knew him personally and professionally, and co-author of “World Travel: An Irreverent Guide,” with Anthony Bourdain. She joins us on The Excerpt to discuss her new memoir “Care and Feeding,” which is on bookshelves now. Let us know what you think of this episode by sending an email to podcasts@usatoday.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A celebrity chef, author, travel documentarian, and total bad ass. Anthony Bourdain lived a life many he only dreamed of. In this episode, we share some lessons learned from Bourdain while also sharing some tequila with special guests and friend of the podcast Christopher “TIPPY” Arizaga. He shares his story of life in Vietnam as restaurant owner of Tippy‘s Mexican food. Join us and laugh with us, you won't want to miss this one! #AnthonyBourdain #Bourdain #Bourdainisms #LessonsFromBourdain #WorldTraveler #TippysMexicanFood #Saigon #NhaTrang #VietnamStories #themistercastanapodcast #TheMCP

The writer—and ex-Mario Batali employee and assistant to Anthony Bourdain for a decade—talks to Kate about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her new memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Laurie Woolever is back on the pod, four years since we last met her to talk about the last book she wrote with the late, great Anthony Bourdain. This time she's telling her own story in Care and Feeding: A Memoir which paints a vivid picture of a bright, sensitive woman beset with anxiety trying to find her way into food writing in a world of celebrity chefs and toxic masculinity in turn of the century New York.Her work as a food writer for chef, Mario Batali and at Art Culinaire, the glossy magazine about chefs for chefs, gave her a unique point of view on the food scene of the time, and as personal assistant to Bourdain as well as his ghost writer, she's seen a lot of life.This memoir feels like a claim on her own story in a narrative that has been haunted by her much-missed boss long after he died in 2018, and Gilly finds out where and who she is without him.Pop over to Gilly's Substack for Extra Bites of Laurie. Hosted on Acast. See acast.com/privacy for more information.

Laurie Woolever is a food writer in New York, but she's probably best known for two other jobs she's held: an assistant to Mario Batali, and an assistant to and collaborator with Anthony Bourdain. Laurie was working with Bourdain when he took his own life in 2018. After his death, she published Bourdain: The Definitive Oral Biography. Now she's telling her own story in a new memoir called Care and Feeding, in which she details her struggles with addiction, and explores how her desire to emulate her famous bosses fed her destructive behavior. As you'll hear, in a lot of ways, there was only a thin line between what happened to them, and how Laurie's life unfolded.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Laurie Woolever is a writer and author of the highly anticipated memoir, “Care and Feeding,” which hits shelves tomorrow. Laurie's book is a deeply personal and unflinching account of her time as an assistant to two towering figures in the food world—Mario Batali, the disgraced celebrity chef, and Anthony Bourdain, the beloved yet complex TV icon and writer. She also shares her own journey, reflecting on how she nearly lost herself in the relentless care and feeding of others.Laurie joins host Kerry Diamond and opens up about the challenges, hard truths, and personal reckoning that shaped her story. It's an emotional and thought-provoking discussion that touches on power dynamics, toxic workplaces, and resilience. The duo talks about sensitive topics, so please listen with care.For Jubilee 2025 tickets, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Laurie: Instagram, “Care and Feeding” memoirMore on Kerry: Instagram

Laurie Woolever is a longtime journalist and has written a memoir for the ages. Care and Feeding covers her time working as a dutiful assistant for both Mario Batali and Anthony Bourdain (let that sink in for a moment), and how her life was entangled in and around the Most Important People in Food for over two decades. It's a wild ride, and Laurie covers her ups and downs with a strong voice and biting wit. In this episode, we hear all about her work, from booking flights to writing magazine features, and how her addiction to drugs and alcohol nearly brought it all down. This is a modern recovery story and a must-read for anybody interested in her megawatt former bosses. I so loved catching up with Laurie.Also on the episode, I'm joined by Rebecca Flint Marx. Rebecca is Eater's home editor and leads the publication's cookbook coverage. She just published a massive spring preview, and we go over so many wonderful books being published this season.You can find information about 12-step programs in your area online. For additional recovery reading visit the excellent The Small Bow.READ MORE:Cook the Whole Damn Heart [TASTE]The Untold Story of the Lady From Louisville and the Bubbe Who Wasn't There [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textWandering the streets of Providence, where art meets asphalt, "Black Bourdain: The Creative Capital" is a journey through conversation, connection, and the poetry of the everyday. From random run-ins to deep musings, one stranger—a 23-year-old navigating love, loss, and the uneasy road back to romance—reminds us that the city, like the heart, is always under construction.

Today on Special Sauce we welcome back writer and former assistant to both Mario Batali and Anthony Bourdain, Laurie Woolever. Laurie has just published 'Care and Feeding', a candid, funny, and often devastating memoir about her adventures and misadventures making her way through the food world while navigating addiction, motherhood, a cultural reckoning, and an unexpected tragedy. Learn about your ad choices: dovetail.prx.org/ad-choices

00:00 Introduction to Nyge and His Talents00:42 Growing Up in the Bay Area03:33 The Influence of Music in Nyge's Life06:13 Exploring Bay Area Hip Hop Culture08:55 Transitioning into Media and Podcasting11:34 The Evolution of Nyge's Media Career14:12 Writing and Storytelling in Media17:08 The Impact of Bay Area Culture on Food and Music25:18 Navigating the Media Landscape27:35 Transitioning to Podcasting and Personal Projects29:27 The Journey into Cooking and Food Passion31:39 Exploring Culinary Roots and Influences40:14 Sourcing Ingredients and Community Engagement49:18 The Evolution of Recipes and Creative Process52:15 The Leap into Entrepreneurship and Creative Freedom59:09 Navigating Uncertainty in Culinary Passion01:00:12 The Financial Reality of Culinary Exploration01:01:07 Building a Community Around Food01:03:22 The Role of Food in Mental Health01:06:17 Personal Journeys with Anxiety and Medication01:11:26 The Importance of Authenticity in Cooking01:14:05 The Art of Storytelling Through Food01:17:02 Creating Memorable Culinary Experiences

Hoppy Kercheval, the esteemed “dean of broadcasting” in West Virginia, brings his wealth of experience in journalism to this dynamic episode, offering listeners valuable insights into the art of showing up every day and the transformative power of wisdom. A Broadcaster's Path to Lifelong Learning and Legacy Hoppy, renowned for his work in covering public affairs, politics, and sports, shares personal stories that illuminate the importance of being present and recognizing the pivotal moments that define our paths.   We explore Hoppy's unexpected start in journalism during high school, which set him on a remarkable career trajectory, and discuss the subtle signals that might indicate when it's time to step back or retire. Throughout the episode, we underscore the value of lifelong learning and stepping out of comfort zones to embrace diverse perspectives.   Today you will discover Hoppy's main thing, the most important wisdom lesson he wants to share from his lifetime and his career. In this rich, authentic wisdom conversation you'll also learn about:  Power of seminal moments to shape life's direction and course; What can happen when we're fully present and listening; How beautiful results can flow from simply showing up every day. More About Our Special Guest Hoppy Kercheval Hoppy Kercheval joined West Virginia Radio Corporation in 1976. A founder of MetroNews, Kercheval served as news director until assuming the role of vice president of operations in 1991. In 1993, he created “Metro News Talk Line,” which became the signature program of the network. Hoppy has received a number of honors over the years, including the Mel Burka Award, which is given to the state's top broadcaster. An avid traveler, Hoppy's adventures have taken him to 19 different countries around the world. He and his wife, Karin, live in Morgantown, West Virginia.   Resources Link to Hoppy's company website WV MetroNews Link to podcast site for 3 Guys Before the Game Hoppy's treasured interview with Anthony Bourdain RAGBRAI website - the bike ride across Iowa   Credits Editor + Technical Advisor Bob Hotchkiss Brand + Strategy Advisor Andy Malinoski PR + Partnerships Advisor Rachel Bell Marketing, Social Media and Graphic Design Chloe Lineberg   Stay Connected with Us on Social YouTube @themainthingpod Twitter @themainthingpod Instagram @themainthingpod Facebook  @TheMainThingPod LinkedIn   Help Support and Sustain This Podcast Become a subscriber. Share the podcast with one or two friends. Follow us on social media @TheMainThingPod Buy some Main Thing Merch from our Merchandise Store. Buy a book from our curated wisdom collection on bookshop.org. Become a patron and support us on Patreon with funding.   Episode Chapters [0:04:53] - Radio careers and riding a bicycle across Iowa; [0:07:33] - How Hoppy and Skip are connected; Eastern Panhandle roots [0:10:03] - An opportunity, a nudge and a seminal moment [0:12:46] - A deciding factor for Hoppy; knowing when it's time to move on [0:14:34] - Hoppy shares his Main Thing [0:18:49] - Reflecting on interviews - the good, the bad and the key to it all [0:24:33] - Hoppy's next chapter; future endeavors; and his legacy [0:28:15] - A parting thought from Hoppy on the value of being fully present   Episode Keywords Wisdom, Fairness, Transitions, Hoppy, Kercheval, Journalism, WVU, Mountaineers, Broadcasting, Showing Up, Radio, Podcasting, Talk, TalkLine, Seminal, Retirement, Learning, Growth, Understanding, Curiosity, LGBTQ, Interviews, Anthony,  Bourdain, McGraw, Legacy, Balance, Consistency, Dedication, Network, WAJR, WRNR, WXVA, Jefferson, WV, West Virginia, Balance, Credibility, Walter, Cronkite, RAGBRAI, cycling, Iowa, MetroNews  

"I can remember walking down Lygon Street and smelling the dope in the air and thinking, this is just crazy" - Tony Tan One of Australia's most respected chefs, food writers, and teachers, Tony Tan trained at La Varenne in France and Leith's School of Food and Wine in England. He's owned and cooked at Shakahari in Melbourne and Tatlers Cafe in Sydney, presented The Food Lover's Guide to Australia, and guested on Anthony Bourdain's No Reservations where he told Mr Bourdain that he was scared of him because of his frequent dropping of the F-word.A Renaissance History and Chinese Language graduate he is fluent in several languages - learning French just so that he could read French cook books…which make up some of the 3,000 in his collection. On the menu is; mum's famous roast chicken, sister's famous laksa, coconut cream pie, and potatoes in Trentham, and his latest cookbook Tony Tan's Asian Cooking Class will revitalise your connection to the melting pot of Asian cooking.Tony's social cause is the wonderful Stephanie Alexander's Kitchen Garden Foundation.Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

ComedianBonnie McFarlane joins Trey Elling for a conversation about:Parenthood (0:00)Growing up without TV vs no limits (4:10)Standup comedy (8:27)Bourdain (15:50)Killing chickens, and other animals (17:22)More parenting (22:35)Awe (26:43)Rich Voss, LEGEND (28:57)An ode to standup (30:19)

We travel to Darkest Peru - home of Paddington Bear and roasted guinea pig - to explore the mysteries of Machu Picchu, subject of a new Australian Museum show. Find out more about The Front podcast here. You can read about this story and more on The Australian's website or on The Australian’s app. This episode of The Front is presented by Claire Harvey, produced and edited by Jasper Leak. The multimedia editor is Lia Tsamoglou, and original music is composed by Jasper Leak. See omnystudio.com/listener for privacy information.

Send us a textEpisode 169Anthony Bourdain never just sat at the table; he burned it, flipped it over, and wrote a damn good story about it. A chef, a traveler, a provocateur, and a poet of the unsanitized world, Bourdain ripped through life with a cigarette in one hand and a pen in the other. He wasn't born into greatness; he clawed his way through the grime of dish pits and the drudgery of New York kitchens until his 2000 memoir, Kitchen Confidential, dropped like a Molotov cocktail in the sanitized world of Food Network fluff. Overnight, the culinary world had its anti-hero—a guy who'd rather eat a questionable sausage from a street vendor in Hanoi than sip champagne in a Michelin-starred dining room.Bourdain didn't just change television; he set it on fire and let it burn until something real emerged. A Cook's Tour was his first attempt at blending food and travel, but it was No Reservations that solidified his place as the Hunter S. Thompson of gastronomy. The man wasn't interested in perfect plating or 30-minute meals. He wanted the dirt, the grease, the stories behind the food. And he found it in the strangest places—drinking moonshine with bootleggers, eating fermented shark in Iceland, or sitting on a plastic stool in Vietnam while slurping pho and changing the world's perception of what food television could be.And the people—oh, the people he met. Bourdain was a magnet for the misfits, the outcasts, the ones with stories etched into their hands and their faces. He didn't just interview chefs or politicians; he broke bread with locals, the kind of folks most travelers don't even see. In Beirut, he ate mezze with civilians in the middle of a warzone. In Congo, he sat with fishermen who had nothing but still shared everything. His genius was his ability to listen, to be vulnerable, to be uncomfortable. He was a tall, lanky, tattooed confession booth where the world's forgotten souls poured their stories, and he carried their weight with a strange kind of grace.Bourdain wasn't fearless; he was brave. Fearless is easy—just ignore the danger. But brave? Brave is walking into a jungle, a slum, a war zone, and still saying, “Yes, I'll try that goat testicle soup.” Brave is telling the truth, even when it's ugly, even when it makes you the bad guy. And that's what he did, over and over again. He called out the bullshit of the food industry, the travel industry, and sometimes himself. He wasn't always right, but he was always honest.In the end, Bourdain's legacy isn't just the shows he made or the places he went. It's the way he made us all a little braver, a little hungrier for the world, and a little more willing to sit down with strangers and say, “Tell me your story.” He showed us that food isn't just sustenance—it's a bridge, a weapon, a love letter, and sometimes, a hard truth. And damn it, we're all better for it.Music:Iggy Pop - Lust for LifeJonathan Richman - RoadrunnerSupport the showInsta@justpassingthroughpodcastContact:justpassingthroughpodcast@gmail.comArtwork @digitalnomadicart on Insta

The real thing I enjoy about cooking and working out - is when the effort is the least interesting part about it. I hate treadmills, but give me a cocktail and a disney pass, I'm walking MILES without a second thought. I hate arm day but I LOVE rowing a boat into the middle of a water feature and snacking with a pal. I hate cycle classes but will bike for hours in a pretty neighborhood. And the same goes for cooking. I wasn't enjoying cooking for myself because I wasn't really looking for the joy of it. And listen, most nights - there is no joy to be found in cooking - because I'm tired and burnt out and already hangry. But! When I do have the space/time to cook and make a thing and really lean into the “art” of it? I have the best time, and make the best results, and feel great about it. I still use my pre-made/half made meals regularly, but I also don't like stress myself out over having to make something from scratch when I do. I get in my head sometimes so bad that everything seems intimidating, especially feeding myself and my partner - but when I stop overthinking shit and just make do with what we have on hand, like an episode of chopped, it becomes an almost meditative experience. Intention really is everything. If I hate the idea of cooking, The Chef soundtrack can put me right back into it. Bourdain said “If you dont want to take teh time to peel garlic, then you don't deserve to eat fresh garlic.” and he's harsher than I am, and maybe he meant to be - but I interpreted that as - we all deserve the fresh garlic, and we deserve to take the time to peel that garlic.  CLAIRE SAFFITZ makes drumsticks: https://youtu.be/Qd0TQeVQ2Z0?si=w1QkTI24xAu74J-nDONATE:www.pcrf.netGet Involved:Operation Olive Branch: Spreadsheets + LinksGET AN OCCASIONAL PERSONAL EMAIL FROM ME: www.makeyourdamnbedpodcast.comTUNE IN ON INSTAGRAM FOR COOL CONTENT: www.instagram.com/mydbpodcastOR BE A REAL GEM + TUNE IN ON PATREON: www.patreon.com/MYDBpodcastOR WATCH ON YOUTUBE: www.youtube.com/juliemerica The opinions expressed by Julie Merica and Make Your Damn Bed Podcast are intended for entertainment purposes only. Make Your Damn Bed podcast is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Get bonus content on PatreonSupport this show http://supporter.acast.com/make-your-damn-bed. Hosted on Acast. See acast.com/privacy for more information.

Join the legendary Anthony Bourdain as he graces the Opie and Anthony show in 2013, sharing insights into his wildly successful travel and food show, "Parts Unknown." Bourdain discusses his adventures across the globe, his passion for exploring unique cultures through their cuisine, and his unexpected love for the UFC. Known for his sharp wit and candid storytelling, this interview is a deep dive into the mind of one of the world's most celebrated chefs and storytellers. Don't miss this captivating conversation with the man who made the world a smaller, tastier place. #AnthonyBourdain #OpieAndAnthony #PartsUnknown #TravelAndFood #UFC #CulinaryJourneyJoinSee omnystudio.com/listener for privacy information.

An episode with flavor!Here's what's to come in today's episode: * On today's episode, Matt and Angela welcome neurodivergent podcaster and Anthony Bourdain aficionado Patrick Casale (he/his) (from the Divergent Conversations podcast) to share a neurodivergent take on the man, the myth, the legend.* Licensed therapist and neurodivergent podcaster Patrick Casale shares how Anthony Bourdain's journey—and watching the posthumous film Roadrunner—inspired him to pursue his own autism diagnosis.* Our hosts chat with Patrick about why so many kitchen staff are likely AuDHD—exploring how restaurant work allows them to unmask, embrace the comfort of parallel play, and thrive in the structured, fast-paced environment that kitchens often demand.* In this episode, we delve into Bourdain's special interests—his deep fascination with true crime, and his passion for exploring the cultures and cuisines of the world.* Did you know? One of Anthony Bourdain's special interests was writing and reading graphic novels. His staff and crew have even shared that he had just four or five key talking points he'd circle back to time and time again—a classic autistic-coded trait!* During this episode, we dive into the traits that made Anthony Bourdain resonate so strongly with the autistic community—like his monotropic focus, heightened sensory sensitivity, and his unique approach to building community through travel in deeply nontraditional ways.“What hit me really hard in this movie especially - and just reading all of his books and watching all the shows and everything that we will probably talk about is like - this deep, painful, lonely existence where he was surrounded by people who really cared about him all the time, but he could not access it. And he talks openly about that experience and how painful it was, how often he wanted to be on the go, experiencing new things while simultaneously feeling like ‘I really need to be in my home. My safe space, with my safe people.' It was just like this push-pull, constantly.” - Patrick“I think a lot of kitchen staff and restaurant staff and restaurant staff are definitely ADHD/autistic to some degree/in some capacity, and the kitchen staff specifically tend to be a lot of autistic people. A lot of people feel like they don't fit in, they feel like misfits, they feel like this is the only place I can really be my true self and really like unmask in a way where everyone around me is experiencing the same thing. And I found that to be so profoundly powerful.” - Patrick“Listen, I was in Iceland two weeks ago. We absolutely did not eat [fermented shark meat]. It was offered and I said ‘No, thank you'. I didn't even eat the fish jerky. I do not believe fish is meant to be jerky.” - Angela“I like the idea of adventure. I want to read about adventure, but when it comes to actually leaving the house, I'd rather be underground eating really good food. But, you know, when a wizard comes along and drags me kicking and screaming on an adventure to fight a dragon, I'm there. It's one of those things.” - MattDid you ever notice how Anthony Bourdain captures the spirit of exploration and authenticity? In today's episode, we dive deep into his legacy and why his unique perspective resonates so strongly with the autistic community. Thanks for tuning in! Share your thoughts in the comments, and use #AutisticCultureCatch to connect with fellow listeners on social media. Which moments or insights made you see Bourdain in a new light?Resources:instagram.com/patrick.casaleallthingspractice.comdivergentpod.comempoweredescapes.com/retreatRelated Episodes:McEnroe Is AutisticReady for a paradigm shift that empowers Autistics? Help spread the news!Follow us on InstagramFind us on Apple Podcasts and SpotifyLearn more about Matt at Matt Lowry, LPPJoin Matt's Autistic Connections Facebook GroupLearn more about Angela at AngelaKingdon.com Angela's social media: Twitter and TikTokOur Autism-affirming merch shop This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.autisticculturepodcast.com/subscribe

In this heartfelt tribute, Katy and Abby reflect on the profound impact of Anthony Bourdain, whose unexpected death in 2018 shook the travel community. They explore how Bourdain opened our eyes to authentic experiences, showcasing that true cultural immersion happens in everyday settings·from local kitchens to bustling street corners. The hosts celebrate his accessible storytelling style, blending humor with genuine appreciation for the world, while acknowledging his struggles behind the scenes. They share personal anecdotes about how Bourdain inspired them to embrace culinary adventures beyond fine dining and highlight memorable moments from his shows that resonate with audiences. Join Katy and Abby as they honor the man who encouraged countless adventurers to discover the heart and soul of every destination. #AnthonyBourdain #TravelCommunity #CulinaryAdventures #CulturalImmersion #FoodieTribute #Wanderlust #TravelInspiration #ExploreTheWorld #AuthenticExperiences #InMemoryOfBourdain

On this edition of our series about celebrity memoirs, we review four more superstar tell-all's that are well worth your time, whether you enjoy them on the page or listen to the audiobooks: Connie, by Connie Chung, Taste by Stanley Tucci, Kitchen Confidential by Anthony Bourdain, and Sonny Boy, by Al Pacino.  See omnystudio.com/listener for privacy information.

Filmmaker & artist, Byron Von, joins me on 8pl8s to talk about our mutual fascination with Anthony Bourdain and his work, his legacy and the void he left, and how he influenced our outlook on travel. This is a continuation of last week's Part 1, related to Byron's work, film and literature, available everywhere you listen to podcasts. SHARE THE SHOW WITH ALL YOUR LINE COOK FRIENDS & RATE 5 STARS ~ 8pl8s IG: https://www.instagram.com/8pl8s/ Follow Byron on IG and visit his website Works discussed: Anthony Bourdain: No Reservations (TV Series, 2005–2012) Congo kitabu (Book, 1985) Anthony Bourdain's a Cook's Tour (TV Series, 2002–2003) Kitchen Confidential: Adventures in the Culinary Underbelly (Book, 2000) Medium Raw (Book, 2010) nothing, except everything. (Film, 2023) The Outsider (Book, 1956) Blade Runner (Film, 1982) Inception (Film, 2010) Shut Up and Play the Hits (Film, 2012) Gravity's Rainbow (Book, 1973) Hearts of Darkness: A Filmmaker's Apocalypse (Film, 1991)

Join our pop up dinner in San Sebastian: https://forms.gle/RKaf2fvB71XgVoFU9In the next episode, Phil and Eric take a deep dive into Anthony Bourdain's iconic article, "Don't Eat Before Reading This." They explore the gritty truth Bourdain revealed about restaurant kitchens and the industry's raw underbelly, touching on its impact on chefs, diners, and the world of food journalism. Phil and Eric share their personal thoughts on the article, dissecting Bourdain's bold insights and how they still resonate today. Tune in as they revisit this monumental piece and reflect on its enduring influence on the culinary world.

The ladies discuss the Harris/Trump debate, the situation in Springfield, and Bourdain's Haiti episode.

If you're looking for value, you can have place or you can have grape, but you usually can't have both. That's why we enlisted Vince Anter from the award-winning wine show V is for Vino, who is been termed “the Bourdain of Wine TV.” He joins Amanda to discuss their favorite lesser-known wine regions … because exploring different wine regions allows you to experience unique flavors and blends. What's the best way to find wine from unexpected places? What's the best way to explore those lesser-known wine regions? And is Lambrusco the best pizza wine out there?

Atlanta-based Mellow Mushroom is celebrating its golden anniversary this year with a limited-time-only special, offered through Nov. 11. Founded in Atlanta in 1974, the restaurant has three metro-Richmond locations in metro, but it was the Short Pump location that a friend and I visited to check out the 50th anniversary fare at the Short Pump location. We started out with an order of nine double-baked Honey Sriracha Wings, and agreed that the sprinkling of sesame seeds elevated them a notch above the typical. To complement the wings, we sipped the official 50th anniversary cocktail, a Disco Peach – blending Jim...Article LinkSupport the Show.

Today on the LA Food Podcast, is Bill Esparza revolutionizing the restaurant review or is he merely feeding his ego? There's an Anthony Bourdain biopic in the works, a New York Times article on whether the robots are ready to run restaurants, and a lightning round of bad idea / horrible idea featuring ice cream flavored water and and a Bon Appetit salad recipe that got way too personal.  Plus, my interview with Jason Ross, CEO of First Light Farms. First Light Farms is producing what they call the best-tasting beef in the world - it's grass-fed and finished wagyu beef raised in New Zealand and served at Matu steak restaurant in Beverly Hills. We track the company's journey pioneering a new way of doing things in the meat industry, and we discuss what we mean when we use terms like grass-fed and wagyu, what the heck the deal is with regenerative farming, and what plant-based activists misunderstand about creating a more sustainably food system.  Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ THAT divorce salad https://www.bonappetit.com/recipe/divorce-salad First Light Farms https://www.firstlight.farm/us/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/ --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

We cover the new Democratic nominee Kamala Harris, the details of the Trump Assassination Attempt, Sal introduces Reggie to Shaboozy, and POORDAIN hits Portland!

Abonnez-vous et soutenez cette chaîne : https://fr.ulule.com/canardpc/Retrouvez les articles de vos rédacteurs préférés sur : https://www.canardpc.comTous nos magazines papiers et nos offres d'abonnement : https://boutique.canardpc.com Les derniers numéro de Canard PC : https://boutique.canardpc.com/common/categories/4Et Canard PC Hardware : https://boutique.canardpc.com/common/categories/7 Ecoutez l'émission en podcast: https://linktr.ee/canardpc Retrouvez-nous aussi:► Twitch : https://www.twitch.tv/canardpc► Twitter : https://twitter.com/Canardpcredac► Facebook : https://www.facebook.com/CanardPCmagazine► Instagram : https://www.instagram.com/canardpc/► Discord : https://discord.gg/nJJFe9r► Tiktok : @canardpcredac Replay de l'émission du 11/07/24. Crédits :Présenté par : Ivan "Le Fou" GaudéRéalisation : Jean-Ludovic " Monsieur Chat " Vignon. Musique : Stéphane "Fishbone" Hébert, alias FB-1, disponible sur BandCamp : https://fb-1.bandcamp.com/album/canardpc-tv Avec la participation dans le désordre de : Julie ''Ellen Replay'' Le Baron, Ambroise "Louis-Ferdinand Sebum" Garel, Théo ''Izual'' Dezalay, Julien ''Perco'' Loiseau, Florian "Furolith" Agez, Olivier ''ackboo'' Peron, François "Soupape" Provost & Denis "Denisdenis" Bourdain. Tous droits réservés Presse Non-Stop / Canard PC. Aucun youtubeur n'a été maltraité pendant le tournage.

Anthony Bourdain fue alguien exitoso. Alguien que consiguió todo lo que un profesional de la cocina puede soñar: fama de rockstar, reconocimiento, premios… Todo. Cuando eso sucedió, cuando se sintió repleto, se retiró de los fogonos y se volcó a la escritura y a la televisión. Allí fue un éxito también. A través de sus programas, conocimos los mejores lugares para comer en el mundo, desde restaurantes con tres estrellas Michelin en París hasta puestos callejeros maravillosos en Saigon. Alguien capaz de detallar todos los aspectos oscuros de la industria de los restaurantes. Era un viajero curioso, preocupado por exaltar el valor de la cultura culinaria de cada país. En sus primeros años, en los restaurantes de Nueva York, tuvo muchos compañeros mexicanos. Y luego fue jefe de otros tantos. Con el tiempo, se hizo un fanático de la comida de ese país, de su sabor, de su complejidad y de su variedad. Y siempre que podía decía los estadounidenses -él nació en Nueva York- no saben una mierda de lo que se come en México. Fruto de esa pasión, Bourdain escribió esta carta de amor a la cocina mexicana. Un texto lleno del sabor de sus tacos, enchiladas y pozoles. Lee el cocinero Juan Braceli. ** Los estadounidenses aman la comida mexicana. Consumimos grandes cantidades de nachos, tacos, burritos, tortas, enchiladas, tamales y todo lo que parezca mexicano. Nos encantan las bebidas mexicanas y tomamos enormes cantidades de tequila, mezcal y cerveza mexicana cada año. Nos encantan los mexicanos, ciertamente empleamos a enormes cantidades de ellos. A pesar de nuestras actitudes ridículamente hipócritas hacia la inmigración, exigimos que los mexicanos cocinen un gran porcentaje de los alimentos que comemos, que cultiven los ingredientes que necesitamos para hacer esa comida, que limpien nuestras casas, corten nuestro césped, laven nuestros platos, cuiden a nuestros hijos. Como cualquier chef les dirá, toda nuestra industria de servicios -el negocio de los restaurantes tal como lo conocemos- colapsaría de la noche a la mañana en la mayoría de las ciudades estadounidenses sin trabajadores mexicanos. A algunos, por supuesto, les gusta afirmar que los mexicanos están "robando empleos estadounidenses". Pero en dos décadas como chef y empleador nunca me pasó que un chico estadounidense entrara por mi puerta y solicitara un puesto de lavaplatos, de portero o incluso un trabajo como cocinero de comida precocinada. Los mexicanos hacen gran parte del trabajo en este país que los estadounidenses, de manera demostrable, simplemente no harán. México. Nuestro hermano de otra madre. Un país con el cual, queramos o no, estamos inexorablemente comprometidos en un cercano, aunque frecuentemente incómodo, abrazo. Míralo. Es hermoso. Tiene algunas de las playas más deslumbrantemente bellas del mundo. Montañas, desiertos, selvas. Una bella arquitectura colonial y una trágica, elegante, violenta, absurda, heroica, lamentable y descorazonadora historia. Las zonas vinícolas de México compiten con la Toscana en hermosura. Sus sitios arqueológicos, los restos de grandes imperios, sin paralelo en ninguna parte. Y, por mucho que pensemos que la conocemos y amamos, apenas hemos rasguñado la superficie de lo que realmente es la comida mexicana. NO es queso derretido sobre una tortilla. No es simple ni fácil. Una verdadera salsa de mole, por ejemplo, puede requerir DÍAS para hacer, un balance de ingredientes frescos (siempre frescos), meticulosamente preparados a mano. Podría ser, debería ser, una de las cocinas más excitantes del planeta. Si prestamos atención. Las antiguas escuelas de cocina de Oaxaca hacen algunas de las salsas más difíciles y con más matices de la gastronomía. (...) Cada vez, miramos alrededor y destacamos por centésima vez, qué lugar extraordinario es este.

Anthony Bourdain was executive chef at New York's Les Halles restaurant, but his popularity exploded with his first book Kitchen Confidential. Then came the Food Network TV show, then more TV on The Travel Channel and CNN. Yet somehow he had resisted the idea of publishing a cookbook until 2004They finally came out with Anthony Bourdain's Les Halles Cookbook In this 2004 interview Bourdain lets us all in on some kitchen secrets, Get Anthony Bourdain's Les Halles Cookbook by Anthony Bourdain As an Amazon Associate, Now I've Heard Everything earns from qualifying purchases.You may also enjoy my interviews with Wolfgang Puck and Ina Garten For more vintage interviews with celebrities, leaders, and influencers, subscribe to Now I've Heard Everything on Spotify, Apple Podcasts. and now on YouTube Photo by #cooking #restaurants #dining #

Personal touch, Warriors choices, the Purple Prince, and the Stanley Cup all in one show.0:42: Brandon Aiyuk meets with the 49ers10:32: Congratulations to the Panthers, the Stanley Cup champions15:43: The Panthers and the 49ers20:04: The Giants walk-off walk on the night of everyone was wearing No. 2425:06: The segment that Klay needs to hear 32:46 The Warriors puzzle 38:15: The best way to find impactful NBA players44:39: Damon is actively rooting against J.J. Reddick49:35: Anthony Bourdain and the genius bullySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We raid the algorithm to listen to a a priest's slip up during a sermon, Anthony's Bourdain's storytelling at a Waffle House, and Ed Roland's source for some sound effects from Shine.

We discuss our Rushmore of Rap, the NBA Finals, Reggie remembers his friend and teammate Brad Millard and POORdain visits Shakey's all you can eat buffet in East Hollywood.

Gabe Kennedy is the all-star chef behind Highland Park's Checker Hall. He joins us today to tell us his high-octane journey, which includes winning Anthony Bourdain's competition show “The Taste,” co-founding one of the hottest plant-based supplement companies on the market, and uprooting his life in New York to relocate to LA and grace our city with one of the most fun dining experiences I've had in a long time in Highland Park's Checker Hall.  One conversation with Gabe and you're immediately hooked. You can just really tell how much this guy cares, not just about making delicious food, but about doing things that have real meaning and thought behind them. Personally I'm stoked to have Checker Hall in my backyard, but they've got a chicken schnitzel that is 100% worth driving across town for. Not to mention the historic building, the fantastic cocktails, the music venue next door. It's one of the most fun evenings you can have in our fair city, and I think you'll be makin' a rez right after you hear Gabe talk about it.  But first, Father Sal and I break down the things that caught my eye this week. There's the Infatuation's lackluster review of Vespertine, an intriguing albeit quite cringey Taste article on The Best Restaurant in Town, and a discussion on whether shoppy shops are good, bad or somewhere in between for neighborhoods. Helpful links: Checker Hall https://www.checkerhall.com/ Gabe Kennedy https://www.instagram.com/gabe_kennedy/?hl=en Plant People https://www.plantpeople.co/ Vespertine review from The Infatuation https://www.theinfatuation.com/los-angeles/reviews/vespertine?ifsb=yes The Best Restaurant in Town by Priyanka Mattoo https://tastecooking.com/the-best-restaurant-in-town/ LA Grocery opens up on Melrose Hill https://la.eater.com/2024/6/3/24167496/la-grocery-and-cafe-melrose-hill-los-angeles-produce-market Noise in restaurants https://www.washingtonpost.com/science/interactive/2024/loud-restaurant-noise-health-effects/ Kevin D'Andrea show https://austinfoodmagazine.com/austin-chef-kevin-dandrea-to-host-new-nbcuniversal-series-breaking-baguettes/ EEEEEATSCON https://www.eeeeeatscon.com/los-angeles/lineup --- Get 10% off on all House of Macadamia products using code LAFOOD houseofmacadamias.com/discount/LAFOOD  --- Get 10% off on your first purchase at First Light Farms using code LAFOOD10 https://www.firstlight.farm/us/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

This week we dive into the Culinary Underbelly with Anthony Bourdain as we talk about his masterpiece Kitchen Confidential.  Host: Dr. Nic Hoffmann Co-host: Mike Burns and Mike Carroll From the Ecco back cover: "An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition Almost two decades ago, the New Yorker published a now infamous article, “Don't Eat before You Read This,” by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business. Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—this time with never-before-published material."

In this episode of Travel Party of 5, we dive into the vibrant and diverse food scene of Portland, Oregon. Join us as we explore one of the coolest hotels in Portland, Oregon, starting with the stylish Hyatt Centric. This hotel offered a fantastic experience, even allowing me to check off another brand from my Hyatt bingo card. Situated in the heart of downtown, the Hyatt Centric is not only a convenient stay but also one of the coolest hotels in Portland, Oregon.While in Portland, I had the chance to sample some of the best Vietnamese food Portland has to offer. I had a standout visit to Cuon, a small, unassuming spot that served the most delicious banh mi sandwich I've ever had. This little gem truly showcases the best Vietnamese food Portland boasts, with its perfect blend of flavors and fresh ingredients.Portland is known for its fun and eclectic dining scene, and I got to experience some fun Portland restaurants firsthand. Cartopia was a fantastic food stall area with a variety of choices, from Egyptian/Mediterranean to Pizza to Pad Thai, making it an ideal spot for a group dinner. Another highlight was Lil' Shalom, where I enjoyed delicious Mediterranean dishes like burnt beef ends with hummus and pita.Of course, no food tour of Portland would be complete without a nod to the iconic Anthony Bourdain. I had the pleasure of dining at Apizza Scholls, a spot Bourdain visited during his time in Portland. The pizza here lived up to its reputation, making it one of the must-visit fun Portland restaurants.Back at the Hyatt Centric, I enjoyed the hotel's amenities, including a convenient restaurant in the lobby serving breakfast, coffee, and evening meals. This made it easy to grab a bite without venturing far, though Portland's bustling food scene always tempted me to explore more.Throughout the episode, I share more about my stay at the Hyatt Centric, detailing why it's one of the coolest hotels in Portland, Oregon. Its central location made it easy to explore the city, and its industrial-chic vibe added to the overall experience. However, for families planning a trip, I offer tips on choosing the right accommodation to suit everyone's needs.Join us as we uncover some fun Portland restaurants and the best Vietnamese food Portland has to offer. Whether you're planning a trip to the city or just a foodie at heart, this episode is packed with insights and recommendations to make your Portland adventure unforgettable. Don't miss out on hearing about the coolest hotels in Portland, Oregon, and the delectable delights that await you in this fantastic city. Kimiko's instagram account (she won the Brand Connector award I mentioned and is the one who told me about the banh mi sandwich!)Whitney's instagram account - super Portland foodie and workout queen!Valerie at Eat Like Bourdain's instagramRestaurants: Cuon (Banh Mi and more)Apizza SchollsCartopiaLil' Shalom

The boys are back and this week we're talking:Bill or Bourdain quotes?Celtics sweepMavs/WolvesJokic new nicknameIs this player a Hall of Famer?Bronny James, NBA Draftee?Follow us!@tadhall_@nickypalooza@Jay_Quiles@NBYAYPODMusic by Dixon HillAll episodes can be found here.

In recent years, the celebrity chef and restaurant has taken the world by storm. The rise of the ‘chefprenaur' has created a $10 billion dollar industry encapsulating everything from restaurant chains, branded cookware, cook books, television deals, and social media empires.  Despite the glamor, one fact still remains: the restaurant scene is an unforgiving industry. Today's guest, Kim Reed knows this first hand. In her debut book, “Workhorse: My Sublime and Absurd Years in the New York Restaurant Scene,” Kim dives headfirst into her experience as a hostess at the renowned Babbo, where it was said “the pope would have a hard time getting a table.” Much like Bourdain's “Kitchen Confidential,” Kim pulls back the curtain on the hectic day-to-day running of a world class restaurant, but from the position of a member of the staff, rather than the enterprising chef of the restaurant. What she reveals is a frank, often shocking, but still passionate and beautiful exposition about an industry that accounts for over 12 million workers and over $100 billion annually across the country. She dives headfirst into the need for creating a safe space for workers, the role managers have in serving both investors and staff, and what it means to really be part of a high functioning team in a very challenging field. This ones not just for those in the restaurant space, but leaders across the workforce, on how to better empower and support your people, so with that…let's bring it in!

What do you want your audience to understand about your brand? Ask this question with every piece of content you create. Because you want to drive home a specific message. If it's not doing the job, you need to synthesize the information for your audience. Distill your message to show the value and benefits of your product. It's how you cut through the noise and capture the attention of your audience. That's what we're talking about today with the help of Sproutloud's Director of Demand Generation, Aaron Morrissey. Together, we watch Parts Unknown and chat about lessons we can take from Anthony Bourdain, including being yourself in your content and synthesizing your message. About our guest, Aaron MorrisseyAaron Morrissey is the Director of Demand Generation at Sproutloud Media Networks, where he works with enterprise clients to help them launch, manage, and optimize digital campaigns across their distributed network. He joined the company in November of 2022. Prior to his current role, he served as Director of Demand Gen at Topia. He is also a content creator for HockeyStack and other B2B SaaS brands.What B2B Companies Can Learn From Parts Unknown:Be the same person in your content as you are in real life. Show that there's a real person behind the content you're creating, not some corporate bot. So breathe personality and soul into your content. Aaron says, “When the cameras turned on from when the cameras turned off, [Anthony Bourdain] was the same person. If I'm the same person all around, people will start to either  gravitate toward that or realize that I'm not their cup of tea. People talk so much about authenticity. The real authenticity is truly not being afraid of the consequences of being yourself.” Synthesize your message to drive home the point you're making. Supplement the visuals with a carefully crafted narrative in your voice that explains what you want your audience to understand. Ian says, “[Anthony Bourdain] brings you into a world that you don't know anything about. And he's giving you these visuals and these conversations. But then he's also synthesizing the information for you in an extremely tight narrative so that he's hammering home the point of what you're seeing with a very clear lesson in every episode. It's what makes it so brilliant.”Time Stamps[0:55] Meet Aaron Morrissey, Director of Demand Generation at Sproutloud[1:47] Exploring the Uncompromising Creativity of Parts Unknown[5:36] Aaron Morrissey's Journey: From Content Creation to Demand Generation[7:47] The Essence and Impact of Anthony Bourdain's Parts Unknown[15:22] Crafting a Personal Brand: Insights from Anthony Bourdain's Legacy[19:24] The Art of Content Creation: Learning from Bourdain's Approach[21:09] Synthesizing Information: The Key to Engaging Content[24:45] Exploring Culinary Delights and Conversational Skills[25:35] The Art of Storytelling in Parts Unknown[27:12] Anthony Bourdain's Legacy and the Power of Serialized Content[28:18] The Impact of Following Bourdain's Footsteps[30:35] Creative Evolution and the Importance of Authenticity[36:49] Marketing Strategies and the Future of Content Creation[47:06] Predictions on the Future of the Creator World and B2B ContentLinksWatch Parts UnknownConnect with Aaron on LinkedInLearn more about SproutloudAbout Remarkable!Remarkable! is created by the team at Caspian Studios, the premier B2B Podcast-as-a-Service company. Caspian creates both non-fiction and fiction series for B2B companies. If you want a fiction series check out our new offering - The Business Thriller - Hollywood style storytelling for B2B. Learn more at CaspianStudios.com. In today's episode, you heard from Ian Faison (CEO of Caspian Studios) and Meredith Gooderham (Senior Producer). Remarkable was produced this week by Jess Avellino, mixed by Scott Goodrich, and our theme song is “Solomon” by FALAK. Create something remarkable. Rise above the noise.

What I learned from reading Decoded by Jay Z. ----Get access to the World's Most Valuable Notebook for Founders at Founders Notes----(1:39) I would practice from the time I woke in the morning until I went to sleep(2:10) Even back then I though I was the best.(2:57) Bourdain: The Definitive Oral Biography  (Founders #219)(4:32) Belief becomes before ability.(5:06) Michael Jordan: The Life (Founders #212)(5:46) The public praises people for what they practice in private.(7:28)  Lock yourself in a room doing five beats a day for three summers.(7:50) Sam Walton: Made In America  (Founders #234)(9:50) He was disappointed in the world, so he built one of his own — from Steven Spielberg: A Biography (Founders #209)(12:47) The Pmarca Blog Archive Ebook by Marc Andreessen (Founders #50)(13:35) I'm not gonna say that I thought I could get rich from rap, but I could clearly see that it was gonna get bigger before it went away. Way bigger.(21:10) Over 20 years into his career and dude ain't changed. He's got his own vibe. You gotta love him for that. (Rick Rubin)(21:41) Against The Odds: An Autobiography by James Dyson (Founders #200)(25:27) I believe you can speak things into existence.(27:20) Picking the right market is essential.(29:29) All companies that go out of business do so for the same reason – they run out of money. —Don Valentine (29:42) There are two things in business that matter, and you can learn this in two minutes- you don't have to go to business school for two years: high gross margins and cash flow. The other financial metrics you can forget. —Don Valentine (31:54) I went on the road with Big Daddy Kane for a while. I got an invaluable education watching him perform.(33:12) Everything I do I learned from the guys who came before me. —Kobe(34:15) I truly hate having discussions about who would win one on one or fans saying you'd beat Michael. I feel like Yo (puts his hands up like stop. Chill.) What you get from me is from him. I don't get 5 championships without him because he guided me so much and gave me so much great advice.(34:50) Steve Jobs: The Exclusive Biography (Founders #214)(37:20) This is a classic piece of OG advice. It's amazing how few people actually stick to it.(38:04) Nuts!: Southwest Airlines' Crazy Recipe for Business and Personal Success(Founders #56)(39:04) The key to staying on top of things is to treat everything like it's your first project.(41:10) The Founders: The Story of Paypal and the Entrepreneurs Who Shaped Silicon Valley (Founders #233)(44:46) We (Jay Z, Bono, Quincy Jones) ended up trading stories about the pressure we felt even at this point in our lives.(45:22) Competition pushes you to become your best self. Jordan said the same thing about Larry Bird and Magic Johnson.[46:43] If you got the heart and the brains you can move up quickly. There's no way to quantify all of this on a spreadsheet, but it's the dream of being the exception.(52:26) He (Russell Simmons) changed the business style of a whole generation. The whole vibe of startup companies in Silicon Valley with 25 year old CEOs wearing shell toes is Russell's Def Jam style filtered through different industries.(54:17) Jay Z's approach is I'm going to find the smartest people that that know more than I do, and I'm gonna learn everything I can from them.(54:49) He (Russell Simmons) knew that the key to success was believing in the quality of your own product enough to make people do business with you on your terms. He knew that great product was the ultimate advantage in competition.(55:08) In the end it came down to having a great product and the hustle to move it.(56:37) Learn how to build and sell and you will be unstoppable. The Almanack of Naval Ravikant: A Guide to Wealth and Happiness (Founders #191)(58:30) We gave those brands a narrative which is one of the reasons anyone buys anything. To own not just a product, but to become part of a story.(59:30) The best thing for me to do is to ignore and outperform.(1:01:16) Poor Charlie's Almanack: The Wit and Wisdom of Charles T. Munger. (Founders #90)(1:06:01) Tao of Charlie Munger: A Compilation of Quotes from Berkshire Hathaway's Vice Chairman on Life, Business, and the Pursuit of Wealth With Commentary  (Founders #78)(1:08:42) Jony Ive: The Genius Behind Apple's Greatest Products(Founders #178)(1:11:46) Long term success is the ultimate goal.(1:12:58) Runnin' Down a Dream: How to Succeed and Thrive in a Career You Love - Bill Gurley(1:15:11) I have always used visualization the way athletes do, to conjure reality.(1:18:14) The thing that distinguished Jordan wasn't just his talent, but his discipline, his laser-like commitment to excellence.(1:19:42) The gift that Jordan had wasn't just that he was willing to do the work, but he loved doing it because he could feel himself getting stronger and ready for anything. That is the kind of consistency that you can get only by adding dead serious discipline of whatever talent you have.(1:21:37) when you step outside of school and you have to teach yourself about life, you develop a different relationship to information. I've never been a purely linear thinker. You can see it to my rhymes. My mind is always jumping around restless, making connections, mixing, and matching ideas rather than marching in a straight line,(1:27:41) Samuel Bronfman: The Life and Times of Seagram's Mr. Sam (Founders #116)(1:34:15) The real bullshit is when you act like you don't have contradictions inside you. That you're so dull and unimaginative that your mind never changes or wanders into strange, unexpected places.(1:36:25) There are extreme levels of drive and pain tolerance in the history of entrepreneurship.(1:38:45) Hit Men: Power Brokers and Fast Money Inside the Music Business(1:42:24)  I love sharp people. Nothing makes me like someone more than intelligence.(1:44:17) They call it the game, but it's not. You can want success all you want but to get it you can't falter. You can't slip. You can't sleep— one eye open for real and forever.(1:51:49) The thought that this cannot be life is one that all of us have felt at some point or another. When a bad decision and bad luck and bad situations feel like too much to bear those times. When we think this, this cannot be my story, but facing up to that kind of feeling can be a powerful motivation to change.(1:54:18) Technology is making it easier to connect to other people, but maybe harder to keep connected to yourself.----Get access to the World's Most Valuable Notebook for Founders at Founders Notes----“I have listened to every episode released and look forward to every episode that comes out. The only criticism I would have is that after each podcast I usually want to buy the book because I am interested so my poor wallet suffers. ” — GarethBe like Gareth. Buy a book: All the books featured on Founders Podcast

This week Jake talks the inspiration and background behind this week's brand-new DISGRACELAND episode on Anthony Bourdain, plus your emails, voicemails, texts, and DMs. What did you think of the Bourdain episode? What other icons should we cover this year? Get in touch at 617-906-6638, disgracelandpod@gmail.com, or on socials @disgracelandpod, and come join the After Party. Enter the new DISGRACELAND contest to win exclusive prizes and unlock rewards. Visit DISGRACELANDCONTEST.COM Hurry, the contest ends on March 6th, 2024! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Jake talks the inspiration and background behind this week's brand-new DISGRACELAND episode on Anthony Bourdain, plus your emails, voicemails, texts, and DMs. What did you think of the Bourdain episode? What other icons should we cover this year? Get in touch at 617-906-6638, disgracelandpod@gmail.com, or on socials @disgracelandpod, and come join the After Party. Enter the new DISGRACELAND contest to win exclusive prizes and unlock rewards. Visit DISGRACELANDCONTEST.COM Hurry, the contest ends on March 6th, 2024! Learn more about your ad choices. Visit megaphone.fm/adchoices

To know the illustrious Tony Tee, real name Antonio Ley, is to love him. The Chula Vista-born-and-bred, man-about-town has appeared in popular shows, like Anthony Bourdain's No Reservations and Vice News, and he even had a brief career as a politico after he got his law degree in Tijuana. These days, the former party promoter is running a food truck parked in North Park at Fall Brewing. Called Corazon de Torta, it specializes in guisados, and is a local favorite. It's half of the reason we brought him on Happy Half Hour this week. The second reason? Ley recently started a tennis league in South Bay aimed at increasing Latino representation in the sport and we had the opportunity to feature his work in our February 2024 issue. Hardly an athletic guy until recently, Ley has come to love playing tennis and diving into a more athletic life. “I went into diabetic ketoacidosis one day, landed myself in the hospital, and realized I had to change my life,” he says. At the time, he was a new father who knew things needed to change, so he lost a ton of weight, quit boozing so much, and kick-started an athletic routine. He began playing tennis when he had an idea. “There was a void in the Latino tennis community,” Ley says. “[Latinos] are half of California, but, as far as I know, we have one guy, Emilio Nava, who is on the tour representing us. Pro tennis has serious Mexican and Mexican-American representation problems. It's an accessibility problem.” To help close the gap, Ley founded the hard-court club, called Club Raquetas, in 2022, intending to introduce more Latinos to the sport. He's the perfect spokesperson, mainly because it took him some time to get into tennis himself. Also, because he's got a big mouth and he's not afraid to use it. Longtime San Diegans might remember seeing a more heavyset, still boisterous Tee leading Bourdain around Tijuana in a pink limousine. They also might remember the professional Mexican basketball team he founded, called the Tijuana Zonkeys, which made Tee a convicted felon (long story). They also might have crossed paths with him during his 15 years as a club promoter south of the border. However you know him, whether it's tennis, tacos, or Tijuana, Tony Tee is a San Diego legend. In addition to catching up with Tony, we also talked the news: beleaguered brewery Eppig Brewing will open its newest location in downtown, next to Petco Park in the former Stone location; Roman Wolves opened in Little Italy from the Rusticucina folks; Common Theory will open in South Bay this month; Coop's BBQ is looking for some financial love; and Nat Diego just announced its summer dates (June 28 & 29). And if you're around this weekend, come join us for our Taste of South Bay event on Sunday, February 25. There will be birria, short rib ramen, guisados, Chamangos, drinks, entertainment and Troy likely dressed in a very loud t-shirt.

Host Kathleen McInnis sat down with Under Secretary for Public Diplomacy and Public Affairs Liz Allen. The pair discussed Under Secretary Allen's mission to reimagine the power and purpose of American diplomacy, including her role in planning the 2016 meal between President Obama and Anthony Bourdain in Vietnam.

Third-generation restauranteur Madonna Broussard, proprietor of Laura's II Café, is our guest. Located at 1904 W. University Avenue, Laura's II is named after Madonna's grandmother, Laura Williams Broussard, who originally started a restaurant in her home kitchen on Voorhies Street in 1968. Laura's II offers the comforting soul foods Madonna was taught to cook by her mother, Dorothy Mae Broussard, who was in turn taught by her mother-in-law, Laura. When people ask what is her secret behind her delicious food, she says "The secret is all about time and consistency. It is a science: start cooking, cook for hours, and taste, taste, taste." The staples of stuffed turkey wings, fried catfish, fried pork chops, fried chicken, red beans and rice, smothered okra, and much more....all with a heavy emphasis of rice and gravy, are beloved by Madonna's longtime customers as well as newcomers who flock to experience the rich soul consistently food offered day in and day out, from 10:30 a.m to 2:30 p.m. every day except Mondays. Lauras' II opened on January 8, 2000, and just celebrated 24 years in business. The delicious food Madonna and her team offer have become known both in the U. S. and internationally due to the incredible exposure she gained through the late Anthony Bourdain and superblogger Mark Weins. People travel in from all over just to taste Laura II's food. Locals also happily wait in line to enjoy the comforting Creole food cooked only like Lauras' II can. https://www.youtube.com/watch?app=desktop&v=BEbKyZSpBQk Madonna reminisced about the beautiful Sunday dinners she grew up on, at her grandmother Laura's home: "My grandmother's Sunday dinners were exceptional, like Thanksgiving every Sunday. We had beef tongue, rice dressing, beets, rice and gravy, every great staple you can think of." Madonna's grandmother was the leader of this successful restaurant business concept and the menu she originally developed in 1968 is still found at Laura's II. Madonna's mother, Dorothy, was the one who instilled in Madonna the need for kindness and love for their clientele. "It's about respect for your customers. We want you to feel comfortable and come back." https://www.youtube.com/watch?v=eC2Wz-uaDf0 Madonna says she spends "99.9%" of her time at work at the cash register. Greeting people and welcoming them into the restaurant is most important. "We want to know people's names and have them want to come back." She credits Sid Williams for introducing her to Anthony Bourdain in 2018, who showed up with ten minutes notice one Sunday morning to film a segment for his CNN show "Parts Unknown." Bourdain's team was in the area to film a Courir de Mardi Gras Chicken Run, but rain prevented them from participating. They were looking for an alternative venue to shoot on the day that was both Mardi Gras and Valentine's Day. Sid had them call Madonna and she "got ten minutes heads up. He was subtle, very subtle. To have him come, as such a Foodie, was a great experience. I met him at the door. He looked around and saw people together in the dining room and asked if it "was always like this with all these people together. He said keep it like this.' That meant a lot to me as he gave such affirmation, particularly about our culture." People still clamor to sit at the table where Bourdain feasted on the ever-popular stuffed turkey wing dinner. Madonna Broussard and Lauras' II have survived 24 years in business, learning along the way how to keep the books, meet business needs, and go with the flow. The challenges presented by the COVID shutdown led Madonna to stay open, set up a tent, and learned how to be "car hops." She described being outside in the rain and all the elements, with a note pad and pen, taking orders, while a "day care" inside consisted of kid and grandkids running around. "We curbsided a lot food!" When asked if Lauras's would ever expand outside of the Lafayette market...

This week is all about Benedict Cumberbatch in BADLANDS, and Jake is talking the music connection as well as his films and the big story from the full episode, available now. What Christmas content are you enjoying this season? What's your favorite Bourdain content? Let Jake know at 617-906-6638 or on socials @disgracelandpod - and come join the Wrap Party. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ryan Bedsaul explores how Anthony Bourdain's on-screen work, especially "Parts Unknown," helped him connect to and navigate the vast, enigmatic city of Los Angeles. In this week's podcast and in his recent article for Current Affairs, Bedsaul reflects on his experiences of living in Los Angeles and how Bourdain's work has reoriented his attitude toward the city, and impacted his engagement with its people and places.

Yerrrr! Flagrant had to get the NYC legend ACTION BRONSON the show. He spits facts about all of his passions: making fire music, being a foodie, women, cars, Albania and much much more. INDULGE 00:00 start 02:06 Action is a true artist 05:12 Pleasure from all his passions 06:53 The way Action describes flavour + food is art 09:25 Cooking to impress women + Extreme daggering is impressive 10:35 Grandma's cooking + Albanians in NYC 13:45 Shutting down Albania with Dua Lipa 15:04 Running with the Albanian Boys 19:39 Hernia from NBA Jam + surgery in Alaska 21:47 Not messing with Michael Jordan + Oakley is cool though 23:31 Playing the fat positions in football 25:10 Getting a 100 on GED + stealing mother's car at 14 27:08 Car antics - girl crashes into BK, stolen, knife being pulled on Action 30:22 Action only just got his driving license 32:56 Craziest thing Action seen on subway 33:34 What is left to do? Ocean exploring + training pools 38:40 Action wants to be shredded + Muscle Head Ed 40:50 Going to a Chica Chica house + $30 for a GREAT time 48:25 Japanese attention to detail + Jiro on sight + Yakuza flying kick 53:29 Gentlemanly fighting + never been KOed 55:22 Growing up on NYC Hip Hop + trying to make your boys laugh 57:20 People discovering Action's music + Rap sucks now 1:00:10 Tiny Desk was a breath of fresh air + rap live is trash 1:06:51 Unorthodox shows + Action's mythology + unorthodox giveaways 1:12:50 DMX's real impact 1:17:04 Loving mixed martial arts 1:18:51 Building businesses + atrocious Uncut Gems auditions + Scorsese + Bono loved up Action 1:26:09 Learning to deal with insecurity + shame 1:30:06 Dream features for Action = Drake + Duo Lipa 1:31:38 Adam Silver knows how to DAP + flipping people off of passion 1:37:30 Vice - carte blanche + downfall + “F that's delicious”'s impact + Bourdain's legacy 1:43:34 Action tagging + graffiti culture 1:45:29 Hunts Point + HBO + public access + Black Israelites heat 1:53:41 Touring with Eminem, K. Dot + J. Cole 1:56:13 Chocolate Chip Cookies + milk's essential role + picking the right restaurant 2:02:25 Ingredients should dictate the menu 2:06:30 We eating cookies + rating them 2:13:15 Best Pizza + best spots in New York 2:14:40 Thai food is insane + experiment with food

John talks with Jason Perlow. He's an OG food blogger, gourmand, writer and co-founder of eGullet. They talk about the early days of food internet discussions, how it's changed and how toxic the current dialog has become. Also there is hope.  Jason also talks about being on no reservations with Anthony Bourdain.   Stick around after the end for a fun story about Bourdain and Eric Ripert. Thanks for listening!

Today, we're sharing a preview of one of our favorite podcasts: Private Parts Unknown. Private Parts Unknown is a Bourdain-style podcast exploring sex, love, relationships, gender, and seductive subcultures around the world. Join host Courtney Kocak and expert guests for hilarious, sex-positive conversations — destigmatizing everything from abortion to Ashley Madison, polyamory to PMDD, sex work to Shibari, and more. Travel series include Helsinki, Finland; Mexico City, Mexico; and Tokyo, Japan. In this preview, Courtney shares all the titillating and mind-opening details of her first happy-ending massage. This is a radical and refreshing take on being a consumer of sex work from a feminist perspective. Listen to more Private Parts Unknown on your favorite podcast player at https://pod.link/1154304419, and learn more at https://privatepartsunknown.com/. Learn more about your ad choices. Visit megaphone.fm/adchoices