Podcasts about brown sugar kitchen

Michele chats with with chef, cookbook author, and TV personality Tanya Holland—best known for her beloved Oakland restaurant, Brown Sugar Kitchen. Tanya reflects on the gourmet supper club her parents hosted, her unexpected role as a U.S. Culinary Diplomat (yes, that's a real job!), and why hospitality—not just food—is her true passion. Plus, she takes us behind the scenes of her world-famous cornmeal waffles! Hosted on Acast. See acast.com/privacy for more information.

Well, hello there! It's been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What's in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you won't find anywhere else. But there's more brewing. Big stuff! I can't spill all the beans yet—but stay tuned for a cookbook lover's dream, coming this summer. Woo!I hope your 2024 is off to an excellent start. Can you believe we're already six weeks in? I blinked and it's Valentine's Day. And now, I'm so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine.By the way… It's a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too.Before we get to this episode…

Hi! I'm Olivia Bria, but my friends call me Liv— and you can too! This week on the podcast I interviewed Tanya Holland. We met in San Antonio, Texas back in October and if you don't have it yet, you'll have to snag a copy of her latest cookbook named, California Soul. Tanya Holland has appeared on Top Chef, Food Network's the Melting Pot, Selena + Chef, and was the host of Tanya's Kitchen Table. She was also the owner of the esteemed restaurant Brown Sugar Kitchen in Oakland, California, where the City of Oakland declared June 5, 2012 as Tanya Holland Day for her culinary work in the community. We talked diversity in food television, dove deep into traveling, and about her work in soul food.Make sure to follow the podcast on Instagram or check me out on TikTok. Follow Tanya's cooking adventures on Instagram or her website.Recording by Riverside.fmMusic by Music_Unlimited from Pixabay

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Chef Tanya Holland is with us this week to talk about her journey to becoming Executive Chef and Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, in Oakland, California. She is acclaimed for her inventive take on modern soul food, as well as comfort classics. Her newest book, Tanya Holland's California Soul, features recipes influenced by the historical migration of African American families, including Tanya's own, using key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food. In addition to 80 delicious and comforting recipes, there are stories about fifteen contemporary Black Californian food artisans whose work helps define California soul food today.   She is also the author of The Brown Sugar Kitchen Cookbook and New Soul Cooking. Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network's Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya's Kitchen Table” on OWN: Oprah Winfrey Network. She is a member of the Board of Trustees, a frequent contributing writer and chef at the James Beard Foundation, and Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. Holland leads a critically acclaimed podcast “Tanya's Table” produced by MuddHouse Media, interviewing many celebrity guests in Season One such as Questlove, Samin Nosrat, Alice Waters, Danny Meyer, Jesse Tyler Ferguson, Bassem Youssef, and Carla Hall. Season Two of “Tanya's Table” features special guests Ayesha Curry, Danny Glover, Bonnie Raitt, Phil Rosenthal, Lars Ulrich, Lizz Wright, Ericka Huggins, Jonny Moseley, and others. Holland has served as the president of the prestigious Les Dames d'Escoffier San Francisco chapter. The City of Oakland declared June 5th, 2012, as Tanya Holland Day for her "Significant Role in Creating Community and Establishing Oakland as a Culinary Center". Holland holds a Bachelor of Arts in Russian Language and Literature from the University of Virginia, as well as a Grande Diplôme from La Varenne Ecole de Cuisine in Burgundy, France.   TANYA'S LINKS: Website: https://www.tanyaholland.com Tanya Holland's California Soul: https://a.co/d/2eeWLik The Brown Sugar Kitchen Cookbook: https://a.co/d/7obR3TG Newsletter: https://tanyaholland.substack.com/p/welcome-to-tanyas-kitchen-bulletin Podcast: https://podcasts.apple.com/us/podcast/tanyas-table-podcast/id1524657839 Tanya's Kitchen Table on OWN: https://www.oprah.com/app/tanyas-kitchen-table.html LinkedIn: https://www.linkedin.com/in/tanya-holland-a95a283/ Instagram: https://www.instagram.com/mstanyaholland/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

In this encore episode that originally aired in July, 2020. Kellogg's Ready To Eat Cereal General Manager, Doug VanDeVelde and Brown Sugar Kitchen Executive Chef Tanya Holland share their insights on food insecurity and the difficult early days of the pandemic. Both Kellogg's and Chef Holland were driven to help feed people in need. VanDeVelde says that Kellogg's felt an obligation to help feed the nation. We are so grateful for our friends at Kellogg's and the unbelievable support they've shown us the past 10 years. From now through May 9th, Kelloggs is donating $5 to our No Kid Hungry Campaign with each Kellogg's breakfast for all promotion receipts uploaded up to a maximum donation of $250,000. Go to breakfast for all.com for more details.How can big consumer brands help make the world a better place? Brown Sugar Kitchen Executive Chef Tanya Holland and Kellogg Ready to Eat Cereal General Manager Doug VanDeVelde share their insights on food insecurity, giving back to the community and the effects of COVID-19. “When the COVID pandemic first started, there was a certain sense of obligation in our company to help secure the food supply… There was a feeling that we had an obligation to help feed the nation,” recounts VanDeVelde. “I'm making an effort to thank everyone who comes in and supports us because it's a choice they make and a risk they take. Probably 7 times out of 10, they respond, ‘Thank you for what you do for the community,'” says Holland. “As I started to go through my career at Kellogg's, it became more and more clear to me that brands need to have a purpose and need to be able to do good in the world,” says VanDeVelde, who recently helped No Kid Hungry raise $700K. “This country has so much bounty, it's just shameful if we can't do the basics of seeing that children are fed,” says Holland about her work as a No Kid Hungry ambassador. “What a difference it makes in the performance and attendance of the kids.” Listen to these important voices of two people who continue to impact their communities.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Part of a three week series that dives into all things cooking, gardening, and self care in its many forms, Lale sits down with legendary restaurant owner, cookbook author, chef, and community activist Tanya Holland. Her restaurant, Brown Sugar Kitchen, became a focal point of the Oakland community during its almost 15 year tenure, and now, she has a gorgeous new cookbook out: California Soul, which traces the roots of California soul food from the Western Migration to the present day through recipes, storytelling, and profiles of local chefs and makers. Plus, we hear from a Condé Nast Traveler editor who holds Oakland close to her heart. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Tanya Holland's new cookbook – like her family – is rooted in the people and the food of the historical migration from the South to the West. Holland, legendary for her former West Oakland soul food restaurant Brown Sugar Kitchen, weaves recipes with stories of California's Black culinary pioneers and food industry entrepreneurs in her new cookbook, “California Soul: Recipes from a Culinary Journey West”. We talk with her about the stories that food holds and her California Soul. Guests: Tanya Holland, author, "California Soul" and "Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland;" host, "Tanya's Kitchen Table" on the Opra.

Tanya Holland is the founder of Brown Sugar Kitchen restaurant and author of Brown Sugar Kitchen and New Soul Cooking cookbooks. She is also the Chef/Chair of The James Beard Foundation Awards. Her Oakland based restaurant received multiple Michelin Bib Gourmand awards. Tanya is an in-demand public speaker who frequently leads the conversation on inclusion and equity in the hospitality industry. She competed on the 15th season of Top Chef on Bravo, was the host/soul food expert on Food Network's Melting Pot and has appeared on The Today Show, The Talk, CBS This Morning, Hallmark Channel's Home & Family, VH1′s Soul Cities, Sara Moulton's Cooking Live, The Wayne Brady Show, TV One's My Momma Throws Down, and PBS' The Great American Chef's Tour. Tanya may be heard on the critically-acclaimed “Tanya's Table” podcast, produced by MuddHouse Media. On it, she's interviewed numerous celebrities including: Alice Waters, Danny Meyer, Jesse Tyler Ferguson, Danny Glover, Bonnie Raitt, Phil Rosenthal and more. Tanya has served as co-president of the prestigious Les Dames d'Escoffier Bay Area chapter, and was honored by the City of Oakland when June 5, 2012, was declared “Tanya Holland Day.” A year later she was awarded the Key to The City. Internationally, she served as a Culinary Diplomat for the US State Department in Kazakhstan and Mexico and has taught classes in France for gastronomic travelers. Tanya received her Bachelor of Arts in Russian Language and Literature from the University of Virginia, and a Grande Diplôme from La Varenne École de Cuisine in Burgundy, France. On this episode of What's Burning, Tanya Holland's chat with Host Mitchell Davis includes conversation around knowledge as power, the importance of searching for a mentor and creating generational wealth through financial access.

About a decade ago national publications started paying a lot of attention to Oakland's food scene. The city burst out of San Francisco's shadow to become a distinct culinary city in its own right. KQED Food Editor Luke Tsai writes that the buzziest of Oakland's “golden age” restaurants were headed by women of color, “charismatic chefs who were cooking food that was deeply personal, reflecting the cultures that shaped their identities—Afro-Caribbean, Mexican, Korean, Lao.” But over the years notable favorites like Brown Sugar Kitchen, Fuse Box and Juhu Beach Club have closed, and this month beloved Miss Ollie's has shut its doors. We'll talk with Luke Tsai and Miss Ollie's owner Sarah Kirnon about the forces that changed Oakland's restaurant scene and we want to hear from you. What do you remember from that era? What restaurants are exciting to you now?

Sorry for the shorter episode guys! But today we talk about a cookbook that happened to come from a southern inspired resturant --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The HBO documentary "Simple As Water" looks at four Syrian families who have been displaced and separated by the civil war. Filmmaker Megan Mylan joins us. And, chef Tanya Holland has closed her trailblazing Brown Sugar Kitchen in Oakland, California. She talks about her next chapter and what soul food dishes give her comfort these days.

Tanya Holland sat down to speak about all things culinary and her restaurant Brown Sugar Kitchen.

This is a phenomenal episode of Tanya's Table, a conversation between two kindred spirits, both alumni of the Boston food-scene. Karen Akunowicz owns the award winning Fox & The Knife in South Boston, she is also a cookbook author and former contestant on Top Chef...sound familiar?

Join Tanya as she welcomes 2x James Beard winner Edouardo Jordan, hailing from Seattle WA. He has the incredible accomplishment of two-time recognition in the same year by the Beard Foundation- 2018 Best Chef of the Northwest and Best New Restaurant. TONS of fun here with these two incredibly talented voices!

Lizz Wright was born in the small town of Hahira, Georgia; one of three children and the daughter of a minister and the musical director of their Church. She started singing gospel music and playing piano in church as a child, and also became interested in jazz and blues. Wright joined the Atlanta-based vocal quartet In the Spirit in 2000, which soon achieved critical acclaim, and in 2002 she signed a recording contact with Verve Records, where her musical compositions and vocal style led her to be conpared to that of Norah Jones.Her first album, Salt was released in the Spring of 2003 (and reached number two on the Billboard Top Contemporary Jazz chart in 2004). Her next release was not a follow-up of her debut, but this record maintined the jazz and pop blend, while incorporating folk music to her musical blend.Dreaming Wide Awake in June 2005 (which reached number one on the Top Contemporary Jazz chart in 2005 and 2006). In 2008, Wright released The Orchard to positive reviews.https://www.lizzwright.net 

Tanya sits down with music great Lars Ulrich, drummer and co-founder of American Heavy Metal band Metallica. They have a fascinating discussion about music, food and where the two intersect.Lars Ulrich's fate was sealed when his father took him to see his first Deep Purple show. Not too many years after that, Lars co-founded Metallica with James Hetfield, and has been there for every triumph and mishap along the way, as the band has carved out its unique place in rock n roll history.Lars' decades with Metallica have seen him and the band pretty much do it all—you can Google it, from the records to the shows to the All Within My Hands foundation to Blackened whiskey and beyond... and some of the stuff you'll find is actually true!

Elizabeth Falkner comes to Tanya's Table this week to talk about art, culture and the vast variety of roads life can take you as a pastry chef devoted to breaking barriers. A well-known television figure, Elizabeth appeared as a competitor and a judge on many television shows such as Food Network's Iron Chef and Chopped series, as well as several Bravo's Top Chef series.Beyond television, Elizabeth owned and managed 2 very successful San Francisco restaurants Citizen Cake (for 14 years) and Orson for (4 years). She is a well written author, having published 3 books- the first two with Ten Speed Press:  Demolition Desserts: Recipes from Citizen Cake (2007) and Cooking Off the Clock: Recipes from My Downtime (2012). In 2018, she self published Re-Fuse: Digital chefs notebook of ideas and recipes on food waste, responsible cooking.

Tanya and Alicia take up one of the most important discussions of our time, Black Lives Matter, black culture in America, and how the country can come out better and stronger. Alicia brings her depth of incredible expertise, Tanya brings her real life example of entrepreneur, advocate, educator and leader. This is a must listen to episode for all people.

Creator of "Everybody Loves Raymond" and "Somebody Feed Phil," Phil Rosenthal on this episode of Tanya's Table. Philip Rosenthal is an American television writer and producer who is the creator, writer, and executive producer of the sitcom Everybody Loves Raymond. In recent years, he has presented food and travel documentaries I'll Have What Phil's Having on PBS and Somebody Feed Phil on Netflix. 

In this episode of the California Now Podcast, host Soterios Johnson chats with three culinary insiders who represent different aspects of the state’s abundance. He first talks to chef Tanya Holland, owner of Brown Sugar Kitchen in Oakland, and a Top Chef alum. Known for her mouthwatering soul food, Holland has been expanding her culinary horizons via her new OWN TV show, Tanya's Kitchen Table, as well as her podcast, Tanya's Table. The multifaceted East Bay icon also shared details about her new projects with the James Beard Foundation and the Oakland Museum of California. Next, Johnson checks in with chef Claudette Zepeda, who's embarking on her own culinary adventure with her new Encinitas restaurant at the Alila Marea Beach Resort, Vaga. Drawing on her Mexican heritage but also incorporating the many cuisines she enjoyed growing up in Southern California, Zepeda revealed that she is on a mission to capture the essence of San Diego County’s eclectic culture. After that Johnson chats with food tour guide Lauren Herpich, who runs Local Food Adventures out of Oakland. From Jack London Square to the Rockridge neighborhood, she says you can eat your way across a whole world's worth of different cuisines, styles, and culinary experiences.

With 'Dig In Deep', her twentieth album, Rock and Roll Hall of Famer Bonnie Raitt comes out swinging. The follow-up to 2012's triumphant 'Slipstream', the new record illustrates the delicate balance of consistency and risk-taking that has defined Raitt's remarkable career for more than forty-five years.Visit www.bonnieraitt.com

Daniel Glover is an American actor, film director, and political activist. He is widely known for his lead role as Roger Murtaugh in the Lethal Weapon film series. He also had leading roles in the films The Color Purple (1985), To Sleep with Anger (1990), Predator 2 (1990), Angels in the Outfield (1994) and Operation Dumbo Drop (1995). Glover has prominent supporting roles in Silverado (1985), Witness (1985), Saw  (2004), Shooter (2007), 2012 (2009), Death at a Funeral (2010), Beyond the Lights (2014), Dirty Grandpa (2016), Sorry to Bother You (2018), and Jumanji: The Next Level  (2019). He is an active supporter of various political causes.

Ayesha Curry is a Canadian-American actress, cookbook author, and cooking television personality. After guest roles in several television shows and movies, she began hosting her own show, Ayesha's Homemade (a.k.a. Ayesha's Home Kitchen), on Food Network. Despite not having any professional chef training, her culinary career started in 2014, when she prepared her first meal as a YouTube demonstration on her channel Little Lights of Mine. Curry is the author of several videos on her channel Little Lights of Mine and has written one cookbook, The Seasoned Life, published in 2016.

My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network's Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya's Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). She is a frequent contributing writer and Chef to the James Beard Foundation, and Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. Please welcome to Money Making Conversations Chef Tanya Holland.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network’s Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya’s Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). She is a frequent contributing writer and Chef to the James Beard Foundation, and Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. Please welcome to Money Making Conversations Chef Tanya Holland.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

My next guest is Lamman Rucker. He is an Actor, Educator, Activist, and Entrepreneur whose career platform has been used to influence, educate, and ignite communities through artistic and academic innovation. Lamman is starring in a new Christmas Movie on the OWN network, entitled “Cooking Up Christmas.” He plays pro baseball player Donovan Jackson, a single dad of three needing a live-in-chef to get him through the holidays with the kids. Meagan Holder plays the Chef's role; she stars as Chloe, an Atlanta-based chef at a fine dining restaurant who gets fired just weeks before Christmas and reluctantly takes a job. “Cooking Up Christmas” premieres Tuesday, December 15 at 9 p.m. ET/PT on OWN.  Please welcome to Money Making Conversations Lamman Rucker. My next guest is Bershan Shaw.  She breast cancer survivor, an International Motivational Speaker, Career Coach, TV Personality, and Author of the book “The Unstoppable Warrior Woman.” Ms. Shaw highlights the stories of incredible women, like herself battling stage four breast cancer, who have survived unthinkable odds and found the strength to succeed through their struggles. Up next in her career, Ms. Shaw will be taking the mental health space head-on with the launch of her social networking app, URAWARRIOR, out early 2021. The app is designed to provide warriors a healing community resource for motivational tools, self-improvement, personal development, and support. Please welcome to Money Making Conversations, the Author of “The Unstoppable Warrior Woman,” Bershan Shaw. My next guest is Sheilah Belle. Sheilah Belle “The Belle” has worked in broadcast news, journalism, and the press for over 30 years. She is the Editor-in-Chief and Publisher of The Belle Report, now entering its 15th year of publishing, has become one of the top Music Industry go-to platforms for Gospel and Inspirational News. The Belle has interviewed and met with some of the most influential people globally, including Nelson Mandela, President Bill Clinton, President Jimmy Carter, President Barack Obama, Oprah Winfrey, Dick Gregory, Coretta Scott King, Jesse Jackson, and many more. In addition to producing The Belle Report published Monday through Friday, Please welcome to Money Making Conversations Multi-media Journalist, Producer, Gospel Influencer, and Inspirational Speaker Sheilah Belle. My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network's Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya's Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). Please welcome to Money Making Conversations Chef Tanya Holland. My next guest is Sacha Stewart. Her passion for fashion started as a little girl when she spent hours on end in the fabric store with her fashion designer mother. While pursuing her college degree, she would sell her designer items on E-Bay to pay her way through college. After college, she began a career as a licensed Respiratory Therapist, and despite job security, pivoted into full-time entrepreneurship. She is currently the CEO of The Vault by Sacha. The Vault by Sacha offers various limited edition, rare and eclectic pieces, including swimwear, tops, bottoms, and accessories to turn heads and make a statement at your next event. Please welcome to Money Making Conversations, Sacha Stewart.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Lamman Rucker. He is an Actor, Educator, Activist, and Entrepreneur whose career platform has been used to influence, educate, and ignite communities through artistic and academic innovation. Lamman is starring in a new Christmas Movie on the OWN network, entitled “Cooking Up Christmas.” He plays pro baseball player Donovan Jackson, a single dad of three needing a live-in-chef to get him through the holidays with the kids. Meagan Holder plays the Chef’s role; she stars as Chloe, an Atlanta-based chef at a fine dining restaurant who gets fired just weeks before Christmas and reluctantly takes a job. “Cooking Up Christmas” premieres Tuesday, December 15 at 9 p.m. ET/PT on OWN.  Please welcome to Money Making Conversations Lamman Rucker. My next guest is Bershan Shaw.  She breast cancer survivor, an International Motivational Speaker, Career Coach, TV Personality, and Author of the book “The Unstoppable Warrior Woman.” Ms. Shaw highlights the stories of incredible women, like herself battling stage four breast cancer, who have survived unthinkable odds and found the strength to succeed through their struggles. Up next in her career, Ms. Shaw will be taking the mental health space head-on with the launch of her social networking app, URAWARRIOR, out early 2021. The app is designed to provide warriors a healing community resource for motivational tools, self-improvement, personal development, and support. Please welcome to Money Making Conversations, the Author of “The Unstoppable Warrior Woman,” Bershan Shaw. My next guest is Sheilah Belle. Sheilah Belle “The Belle” has worked in broadcast news, journalism, and the press for over 30 years. She is the Editor-in-Chief and Publisher of The Belle Report, now entering its 15th year of publishing, has become one of the top Music Industry go-to platforms for Gospel and Inspirational News. The Belle has interviewed and met with some of the most influential people globally, including Nelson Mandela, President Bill Clinton, President Jimmy Carter, President Barack Obama, Oprah Winfrey, Dick Gregory, Coretta Scott King, Jesse Jackson, and many more. In addition to producing The Belle Report published Monday through Friday, Please welcome to Money Making Conversations Multi-media Journalist, Producer, Gospel Influencer, and Inspirational Speaker Sheilah Belle. My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network’s Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya’s Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). Please welcome to Money Making Conversations Chef Tanya Holland. My next guest is Sacha Stewart. Her passion for fashion started as a little girl when she spent hours on end in the fabric store with her fashion designer mother. While pursuing her college degree, she would sell her designer items on E-Bay to pay her way through college. After college, she began a career as a licensed Respiratory Therapist, and despite job security, pivoted into full-time entrepreneurship. She is currently the CEO of The Vault by Sacha. The Vault by Sacha offers various limited edition, rare and eclectic pieces, including swimwear, tops, bottoms, and accessories to turn heads and make a statement at your next event. Please welcome to Money Making Conversations, Sacha Stewart.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Chef Tanya Holland of Brown Sugar Kitchen  and Top Chef fame is owning 2020. Through a pandemic causing financial unrest for (not only) her business but the entire hospitality business at large, a call for social justice and police reform, and a political year fraught with ups and downs -  Chef Holland has taken this time to expand her brand footprint to TV, a new Oakland cafe, + more. When we spoke with Tanya in September we weren't sure what the political climate would be or who would win - now, as you listen to this interview, her dreams of becoming part of the new White House could come true. Time will tell but we're pretty sure she'll be a part of history in one way or another.Enjoy our interview with Chef Holland and be sure to catch her on the NYT How to Cook Thanksgiving During a Pandemic  on Tuesday, Nov. 10 and her new show on the OWN network debuting  on Saturday, November 14 at 1:30 pm. We told you she's owning 2020, didn't we?Be well, stay safe, Black Lives Matter, thank you for wearing a mask and VOTING. --Buy us a cup of coffee!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions 

Goapele  is a mononymously-known contemporary R&B singer and songwriter whose sophisticated recordings reflect a wide range of inspirations that includes Nina Simone, Sade, and Portishead. The daughter of a South African political exile, the Oakland native grew up in a socially conscious and politically active family. At an early age, Goapele attended the Berkeley Arts Magnet School, where she led a pre-teen peer support group, and also became involved in organizations that combated racism and sexism. Goapele sang in the Oakland Youth Choir and was in a semi-professional music group called Vocal Motion. Upon high school graduation, she attended the Berklee School of Music in Boston and studied music theory. During her post-secondary education, she also began to refine her songwriting skills.

On this week's episode of The Main Ingredient our hosts David Nayfeld and Manny J speak with industry veteran Tanya Holland. They discuss the systemic challenges facing black chefs in America, being a female in a male driven profession, all the while succeeding at the highest levels of culinary arts and media. Chef Holland has carved out a place for herself and opened the door for many like her to walk through. Tanya Holland is the chef/owner of Brown Sugar Kitchen in Oakland, Ca, a former top chef contestant, and host of her own podcast Tanya's Table.

Kevin Youkilis is a 2X World Series Champion and 3X All Star with the Boston Red Sox and hosting the podcast "The Greek God of Hops." While remaining in baseball in other ways, Kevin is also owner of the Loma Brewing Company in La Gatos California and Loma Coffee Company. https://www.lomabrew.com/loma-cafehttps://www.lomabrew.com/#home-section

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio returns this Sunday, October 11th at 635pm with an amazing lineup! #SmallBitesRadio was named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020. We are thrilled about the news. We are excited to welcome acclaimed chef/restaurateur/cookbook author Tanya Holland of Brown Sugar Kitchen who has launched a wonderful podcast Tanya's Table in partnership with Muddhouse Media. Season One of Tanya's Table features Holland in riveting conversations with many of today's leading innovators and tastemakers: Questlove, Samin Nosrat, Alice Waters, Danny Meyer, Tyler Florence, Jesse Tyler Ferguson, Bassem Youssef, Carla Hall, Gina Torres, Ledisi, Aisha Tyler, Kevin Youkilis, Goapele, and Taniya Nayak. Tanya Holland is an international icon and the leading African-American woman chef in the modern culinary arena. She's wowed audiences with her incredibly charismatic persona on a plethora of national TV shows (Top Chef, NBC's Today Show, CBS This Morning, The Talk, Food Network) and has been lauded by critics for her distinct California-inspired renditions of soul food classics. A James Beard Foundation Media Awards Judge and U.S. Department of State culinary diplomat, Holland takes listeners on a 45-minute adventure each episode of Tanya's Table by offering both a behind-the-scenes look at her guests' intriguing lives as well as bringing forth vital issues facing the world. Tanya's Table spotlights Holland and her guests discussing food, culture, and diverse foodways as podcast listeners peer through the window to experience their candid, and often hilarious, conversations. While food is the center of attention, Holland explores other lifestyle topics such as travel, social awareness, self-help and work/life balance, challenges and triumphs, discovering off-the-radar gems, sustainability, the role of mentors, and more. Every episode further delves into each guest's individual identity through their sense of taste (with food, design, style, etc.) and discovering foods of their heritage. Also we are happy to talk to Tara Teaspoon Bench the author of “LIVE LIFE DELICIOUSLY: Recipes for Busy Weekdays and Leisurely” from Shadow Mountain Publishing. As a former food editor and stylist for Martha Stewart, Tara knows how to create and showcase gorgeously themed meals for every lifestyle and occasion. In her first cookbook, she shares more than 120 delicious show stopping recipes that are designed to impress. From leisurely weekend brunches spent over burrata cheese with grilled peaches and orange zest chimichurri to easy weeknight rice bowls with carrot-ginger dressing to a mouthwatering Italian crostata baked tart, Tara explains how to put together and master several special go-to dishes from the culinary capitals of the world to add to your repertoire. The book also features a section where she provides a basic recipe which can then be easily transformed into two or three new recipes to make meal planning a breeze during busy weeknight schedules. Live Life Deliciously with Tara Teaspoon shows serious foodies how to present food as an interesting and beautiful culinary experience with dishes that taste as delicious as they look. Tara has spent more than fifteen years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television and advertising. Most recently she has been the Food and Entertaining Director of Ladies' Home Journal magazine. Prior to the Journal, Tara was a Food Editor at Martha Stewart Living, KiDS Magazine, and Weddings magazines. She has appeared on the Martha Stewart television show, The Today Show and as a judge on The Food Network Thanksgiving Challenge. Then we'll chat with Eve Turow-Paul author of book “Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning” from BenBella Books. In Hungry, Eve Turow-Paul provides a guided tour through the stranger corners of today's global food and lifestyle culture. How are 21st-century innovations and pressures are redefining people's needs and desires? How does “foodie” culture, along with other lifestyle trends, provide an answer to our rising rates of stress, loneliness, anxiety, and depression? From gluten-free and Paleo diets to meal kit subscriptions, and from mukbang broadcast jockeys to craft beer, Hungry deepens our understanding of why we do what we do, and helps us find greater purpose and joy in today's technology-altered world. Eve Turow-Paul is a globally recognized thought leader on youth culture and the food system as well as founder of the Food for Climate League. With her unique blend of investigative reporting and analysis of academic research and lifestyle markets, Turow-Paul identifies the wants and needs that explain today's hottest trends. She is a frequent keynote speaker, a Forbes contributor, and the author. Today, Turow-Paul utilizes her extensive empirical research to advise Fortune 500 companies, startups, and independent entrepreneurs on how to connect with and better serve people in this Digital Age. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopListedHospitalityShow

Welcome to Episode 15 of the Asian Hustle Network Podcast! We are very excited to have Hanson Li on this week's episode. We interview Asian entrepreneurs around the world to amplify their voices and empower Asians to pursue their dreams and goals. We believe that each person has a message and a unique story from their entrepreneurial journey that they can share with all of us. Check us out on Anchor, iTunes, Stitcher, Google Play Music, TuneIn, Spotify, and more. If you enjoyed this episode, please subscribe and leave us a positive 5-star review. This is our opportunity to use the voices of the Asian community and share these incredible stories with the world. We release a new episode every Wednesday, so stay tuned! Hanson Li is the founder of Salt Partners Group and a Stanford alumni. Salt Partners Group is a development and investment company focused on the food and beverage industry. We take an active role in creating and managing exceptional food concepts and companies. Our portfolio includes Crenn Dining Group (Atelier Crenn - Michelin 3-Star, Petit Crenn, Bar Crenn - Michelin 1-Star), Humphry Slocombe Ice Cream, LocoL, Saison, High-Proof (a SF based bar group that opened Horsefeather and Last Rites), Brown Sugar Kitchen, and Saison Cellar. Hanson also manages an investment fund called Salt Capital. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/asianhustlenetwork/support

Gina Torres is an American film and television actress. She is best known for her starring roles as Zoe Washburne in the Fox science fiction series Firefly (2002–2003) and its feature film sequel Serenity (2005), and as Jessica Pearson in the USA Network legal drama series Suits (2011–2018) and its spin-off series Pearson (2019).Torres appeared in the science fiction films The Matrix Reloaded and The Matrix Revolutions, and many others.

Tyler Florence is a chef and television host of several Food Network shows. He is the owner and executive chef of Wayfare Tavern in San Francisco.Florence was a presenter on Globe Trekker, hosted Food 911 and How to Boil Water, co-hosted Worst Cooks in America with Anne Burrell and currently hosts Tyler's Ultimate, The Great Food Truck Race, and Bite Club on the Food Network. 

Aisha Tyler, American actress, comedian, director and talk show host joins Tanya Holland on this episode of Tanya's Table. Aisha is known for playing Andrea Marino in the first season of Ghost Whisperer, Dr. Tara Lewis in Criminal Minds, Mother Nature in the Santa Clause films and voicing Lana Kane in Archer as well as recurring roles on CSI: Crime Scene Investigation, Talk Soup and Friends. She is formerly the co-host of CBS's The Talk, where she won a Daytime Emmy Award for Outstanding Entertainment Talk Show Host and currently hosts Whose Line Is It Anyway?. Aisha recently launched her line of bottled cocktails called Courage+Stone. 

Tanya Holland is known for her inventive take on modern soul food, as well as comfort classics. She’s the executive chef/owner of Brown Sugar Kitchen in Oakland, California, and is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking. She was the host and soul food Read more... The post Wine Women – Tanya Holland, Tanya’s Table appeared first on Radio Misfits.

Bassem Youssef- Egyptian comedian, writer, producer, surgeon, doctor, media critic, and television host. The press has compared Youssef with American comedian Jon Stewart, whose satire program The Daily Show inspired Youssef to begin his career. In 2013, he was named as one of the "100 most influential people in the world" by Time magazine. Youssef's current projects are Tickling Giants,  The Democracy Handbook, and Revolution For Dummies.

Ledisi is an American R&B and jazz recording artist, songwriter, and actress. In 1995, Ledisi formed the group Anibade. After unsuccessfully trying to get the group signed to a major label, she formed LeSun Records with Sundra Manning. Anibade and Ledisi released an album entitled "Soulsinger" featuring the song Take Time, which gained substantial airplay from San Francisco area radio stations. A twelve-time Grammy Award nominee, Ledisi has released eight studio albums between 2000 and 2017.

Brian and I were grateful to steal Tanya away from her very busy schedule. She was extremely generous with her time and we were able to go way back in Tanya's journey to becoming a Chef/Restaurateur. We briefly spoke about the Black Lives Matter movement and how it has affected her and how she feels about the attention that the movement is getting. We were jealous to hear about her first few guests on her own podcast and loved getting to know her more than we did. Tanya Holland is the Executive Chef and owner of Brown Sugar Kitchen, where the food reflects a unique interpretation of soul food influenced by Tanya's family history of entertaining, her formal training at La Varenne Ecole de Cuisine and her love of food from around the world. Tanya is also the author of Brown Sugar Kitchen Cookbook and New Soul Cooking and recently launched her own podcast called 'Tanya's Table'. [EP96] BrownSugarKitchen.com Tanya on Instagram Tanya's Podcast, Tanya's Table.fusion-body .fusion-builder-column-16{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-16 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-16{width:100% !important;}.fusion-builder-column-16 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-16{width:100% !important;}.fusion-builder-column-16 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-17 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-17{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

Tanya Holland, a culinary artist and owner of Brown Sugar Kitchen. Brown Sugar Kitchen is a soul food restaurant located in Oakland, California. Website: http://www.brownsugarkitchen.com/ Facebook & Instagram: BrownSugarKitchen, @brownsugarkitchen Free Beats by The Passion Hi FI

Carla Hall is an American chef, television personality and former model.She appeared in the fifth and eighth seasons of Top Chef, Bravo's cooking competition show. She was a cohost on The Chew, a one-hour talk show centered on food from all angles, which premiered on ABC in September 2011.

Daniel Meyer is a New York City restaurateur and the Chief Executive Officer of the Union Square Hospitality Group (USHG).Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.

Chef, Restaurateur, Activist & Author, Alice Waters Visits Tanya's Table This Week. Alice Waters is an American chef, restaurateur, activist and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally grown ingredients and for pioneering California cuisine.Waters has written Chez Panisse Cooking (with Paul Bertolli), The Art of Simple Food I and II, and 40 Years of Chez Panisse. Her memoir, Coming to my Senses: The Making of a Counterculture Cook was published in September 2017.Waters created the Chez Panisse Foundation in 1996, and the Edible Schoolyard program at the Martin Luther King Middle School in Berkeley, California. She is a national public policy advocate for school lunch reform and universal access to healthy, organic foods. Her influence in the fields of organic foods and nutrition is typified by Michelle Obama's White House organic vegetable garden.

Samin Nosrat is an American chef, TV host and food writer and podcaster. She is a regular food columnist for The New York Times Magazine and has a Netflix docu-series based on her cookbook, Salt Fat Acid Heat. Tune in to Samin Nosrat's podcast "Home Cooking" with Hrishikesh Hirway. Visit www.ciaosamin.com Visit Tanya Holland at Brown Sugar Kitchen www.brownsugarkitchen.com

Questlove joins Tanya Holland on the 1st episode of Tanya's Table. Food, music and culture are on the menu for the first episode of Tanya's Table. Questlove, is an American musician and music journalist, author and podcaster. He is the drummer and joint frontman (with Black Thought) for the hip hop band, the Roots. The Roots has been serving as the in-house band for The Tonight Show Starring Jimmy Fallon since February 17, 2014. Questlove is also one of the producers of the cast album of the Broadway musical Hamilton. He is the co-founder of the websites Okayplayer and OkayAfrica. Additionally, he is an adjunct instructor at the Clive Davis Institute of Recorded Music at New York University. Visit www.questlove.com 

How can big consumer brands help make the world a better place? Brown Sugar Kitchen Executive Chef Tanya Holland and Kellogg Ready to Eat Cereal General Manager Doug VanDeVelde share their insights on food insecurity, giving back to the community and the effects of COVID-19. “When the COVID pandemic first started, there was a certain sense of obligation in our company to help secure the food supply… There was a feeling that we had an obligation to help feed the nation,” recounts VanDeVelde. “I’m making an effort to thank everyone who comes in and supports us because it’s a choice they make and a risk they take. Probably 7 times out of 10, they respond, ‘Thank you for what you do for the community,’” says Holland. “As I started to go through my career at Kellogg’s, it became more and more clear to me that brands need to have a purpose and need to be able to do good in the world,” says VanDeVelde, who recently helped No Kid Hungry raise $700K. “This country has so much bounty, it’s just shameful if we can’t do the basics of seeing that children are fed,” says Holland about her work as a No Kid Hungry ambassador. “What a difference it makes in the performance and attendance of the kids.” Listen to these important voices of two people who continue to impact their communities.

At 55, Chef Tanya Holland proudly talks about her FIRST tattoos. The words "grace" and "ease" will live with the Brown Sugar Kitchen chef forever. Holland chats with Chefs Lorraine Moss & Louiie Victa about her positive takeaways from the pandemic and the BLM movement so far. The soul food chef shares her love for Oakland, her career highlights (HINT: Tanya was once a clue on JEOPARDY!), and what it was like to learn from the great Leah Chase & Julia Child. PLUS - get the inside scoop on the chef's upcoming food podcast, Tanya's Table. She's welcoming some amazing guests including Questlove, Alice Waters, Carla Hall, and Samin Nosrat! Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

Chef Tanya Holland is the owner of Brown Sugar Kitchen, a soul food restaurant in Oakland. She has written cookbooks, appeared on Top Chef, and recently became the first black chef to run a restaurant in San Francisco’s foodie epicenter, the Ferry Building. Tanya talks to Tom about breaking into a white-male-dominated industry and preserving food culture amid the rising tide of tech cafeterias.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Tanya Holland, the executive chef and owner of the Brown Sugar Kitchen restaurants in northern California. Todd and Tanya discuss how her classic French training informs her soul food and the challenges facing female chefs and chefs of color. Plus, Tanya shares her Julia Moment. Inside Julia's Kitchen is powered by Simplecast.

Chef Tanya Holland of Brown Sugar Kitchen has flown the Oakland coop and hatched a new spot at the San Francisco Ferry Building. Open daily from 7:00 am to 7:00 pm, her Buttermilk Fried Chicken is without the doubt the BEST you will ever devour. She also has a new spot in Downtown Oakland, an Oakland A's pop-up and an airport location on the way. Tanya is a TOP chef, entrepreneur and a trailblazer. | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area.

Chef Tanya Holland is owner of Brown Sugar Kitchen restaurants in Oakland and San Francisco, CA, and author of a cookbook by the same name. She has served as an official "Culinary Diplomat" on behalf of the U.S.A. in Kazakhastan and Mexico, and appeared on BRAVO TV's "Top Chef." University professor and vintner Guido Gualandi, owner of Podere Gualandi in Chianti Colli Fiorentini D.O.C.G. near Florence, researched ancient Etruscan wine making traditions to produce his minimal intervention wines. This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Not many chefs can boast a degree in Russian language and literature, but that was just one of the many accomplishments Tanya Holland achieved before gravitating to chefdom and gaining acclaim at her beloved Brown Sugar Kitchen in Oakland. While in Brooklyn for Star Chefs, Tanya found an hour to relate her journey from academia to the culinary arts; how her parents’ inclusive worldview helped shaped her own trajectory; her abiding interest in politics and diplomacy; and the ups and downs of running (and relocating) a restaurant. Fun fact: Tanya is also our third guest of the fall who appeared on Top Chef Season 15. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Samantha Brown, PBS host of  Samantha Brown’s Places to Love talks about the gorgeous views along Highway One and raves about the area’s iconic destinations and also celebrates some of the hidden gems in the region and shares her insights about how to experience them. Outdoor expert and author Ann Marie Brown, offers essential advice on chasing waterfalls in the Golden State, including what to wear and where to go. And finally, acclaimed chef Tanya Holland takes listeners on a tour of her restaurant, Brown Sugar Kitchen, and shares her favorite places to see in the vibrant, diverse city of Oakland.

How does racism in America impact how children of color envision their futures? How can we help kids succeed despite this racism? Two impactful guests tell us about their efforts to empower, guide and support kids in their communities. MacArthur "Genius Award" winner and nonprofit founder Joe Marshall and Oakland chef Tanya Holland (Brown Sugar Kitchen, Food Network) discuss racism with Share Our Strength founder and CEO Billy Shore on this episode of Add Passion and Stir. “Being black in America is you start in this hole,” says Marshall, “and you’re continually climbing out of this hole.” Chef Holland agrees, “What I find most painful about racism is when people have low expectations of you. They don’t expect you to be intelligent or ambitious or resourceful… That judgement is a big hurdle.”Yet both of these community activists are fighting racism and ‘the soft bigotry of low expectations.’ In 1987, Marshall started the Omega Boys Club, which is now a nationally recognized youth development and violence prevention organization in San Francisco. The Alive & Free violence prevention program aims to keep kids just that: safe and out of prison. “A lot of times [kids] are just doing stuff to survive, except they don’t really learn how to survive – they learn how to die or go to prison,” he says. Holland makes an impact by hiring and nurturing staff from the low-income neighborhood near her restaurant, and being a role model for these young people. “There are not many models out there for them, particularly in my profession. I’m trying to create opportunities… so they can see, ‘she can do it and she looks like me.’”Listen to hear how these leaders are helping kids refuse to fail when the system is stacked against them. How are you doing your part?

In this week's episode, the sisters have Breakfast for Dinner; one of their favorite things to do for dinner. The sisters talk about the long history of the waffle and its introduction into the United States by Thomas Jefferson. Taunya introduces a lovely yeasted cornmeal waffle (a departure from the traditional baking soda version) with a lovely Apple Cider syrup.  On the cafe side, Melody's daughter Audrey joins us and talks Taunya through how to poached eggs and make hollandaise sauce. Audrey blows us all away! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: Brown Sugar Kitchen's Cornmeal Waffles with Apple Cider Syrup http://www.mercurynews.com/2013/07/12/recipe-brown-sugar-kitchens-cornmeal-waffles/   Julia Child's Hollandaise Sauce    http://www.food.com/recipe/julia-childs-hollandaise-sauce-251332

Two San Francisco Bay-area legends unite to demonstrate how gang violence is an epidemic that can be both prevented and cured. Tanya Holland is the Executive Chef and Owner of Brown Sugar Kitchen in Oakland and Joe Marshall is the MacArthur Genius Grant recipient and founder of Alive and Free.

Chef Tanya Holland, Owner of Brown Sugar Kitchen in Oakland, California talks about her soul food Passover dinner featured in Sunset Magazine's April issue and Debra Schroeder, Creator and Writer of Traveling Well For Less, join us.

Chef Tanya Holland. This week on Sharp & Hot, Emily Peterson chats with Tanya Holland, Executive Chef and Owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, CA. Holland is known for her inventive takes on modern soul food, as well as comfort classics.The author of New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Stewart, Tabori, and Chang), Holland is perhaps best known for her role as a host and expert on Soul Food for the “Melting Pot” series on Food Network. This program was brought to you by Whole Foods Market. “I’ve always liked creating environments and connecting people. I like restaurants as a vehicle for that kind of connection.” 12:00 –Tanya Holland on Sharp & Hot

Restaurants reviewed: Turk and Larkin Deli, Brown Sugar Kitchen, 2223 Restaurant and Bar