Podcast appearances and mentions of bryan ford

Grab the mimosas! We had our friends bring some brunch dishes to share, taste, and, as we love to do at brunch: debate. Rashida Holmes, chef and co-owner of Bridgetown Roti, made her version of an Indian-spiced Tomato and Egg Casserole. Rashida's brunch pal, original Recipe Club member and baker Bryan Ford, brought Pancakes with Maple Brown Butter Apples & Sesame Praline. We were also joined by Malique Smith, co-owner and operator of Bridgetown Roti, who finished the trio of dishes with a French Toast Casserole. Which dish is elevated beyond breakfast and lunch? Join us at the table and discover the best brunch recipe! Host: Chris YingGuests: Bryan Ford, Rashida Holmes, Malique SmithProducers: Kelsey Rearden, David Meyer, Noelle Cornelio, Ira ChuteDirector: Kelsey ReardenEngineer: Felipe GuilherminoEditor: Stefano SanchezProduction Coordinator: Molly O'Keeffe Learn more about your ad choices. Visit podcastchoices.com/adchoices

Successfully sharing & acting on research findings depends on active partnerships with the implementers – patients, caregivers, & their clinician partners. Summary Claude AI consulted to create this summary The 2024 Academy Health Dissemination & Implementation (D&I) Science Conference revealed a significant gap between researchers and implementers (patients, caregivers, and their clinician partners). While D&I science studies how to share and apply research findings effectively, the conference highlighted that implementers—the very people meant to use these findings—were largely absent. Through interviews with attendees, key barriers emerged: high conference costs, lack of deliberate outreach, and content primarily designed for researchers. A compelling example from Ghana demonstrated successful implementation through radio drama and community health workers, suggesting that effective D&I requires meeting people where they are, both literally and figuratively. Click here to view the printable newsletter with images. It is more readable than the transcript, which can also be found below. Contents Table of Contents Toggle EpisodeProemShare and Use: Dissemination and Implementation2024 Academy Health D&I ConferenceAccording to Scientists, What is D&I?Setup and IntroductionsNGOs using Implementation ScienceNothing about us without usNGOs implement every dayUnderstanding the caregiver's experienceResearch questions from implementersAlign the languageFacilitating implementationWhat is Dissemination and Implementation Science?Implementers at the conferenceMore intentional invitationsPartnering with PharmaPaying for implementers to attendExperts don't have all the answersCost and timeRadical dissemination by radioTen + ten + thirtyReflectionRelated episodes from Health Hats Please comment and ask questions: at the comment section at the bottom of the show notes on LinkedIn  via email YouTube channel  DM on Instagram, Twitter, TikTok to @healthhats Production Team Kayla Nelson: Web and Social Media Coach, Dissemination, Help Desk  Leon van Leeuwen: article-grade transcript editing  Oscar van Leeuwen: video editing Julia Higgins: Digital marketing therapy Steve Heatherington: Help Desk and podcast production counseling Joey van Leeuwen, Drummer, Composer, and Arranger, provided the music for the intro, outro, proem, and reflection, including Moe's Blues for Proem and Reflection and Bill Evan's Time Remembered for on-mic clips. Podcast episodes on YouTube from Audio Podcast   Inspired by and Grateful to Anonymous, Bernard Appiah, Bryan Ford, Catherine Hoyt, Nadia Sam-Agudu, Tatiana Nickelson, Greg Martin, Kristin Carman, Aaron Carroll, Susannah Fox, Eric Kettering, Rodney Elliott, Lisa Stewart, Ellen Schultz, Kathleen Noonan Links and references The Communication Initiative Network Bernard Appiah Bernard Appiah's publications  Fascinating!! Nadia Sam-Agudu recent publication. Check this out. St. Louis Sickle Cell Association University of Colorado Accord Center. See Infographic here. Communication and Dissemination Strategies To Facilitate the Use of Health and Health Care Evidence Dissemination and Implementation Science to Advance Health Equity: An Imperative for Systemic Change Managing Clinical Knowledge for Health Care Improvement Embedding implementation science in the research pipeline A Systematic Review of Patient Engagement and Its Organizational Impact The Application and Evolution of the Practical, Robust Implementation and Sustainability Model (PRISM): History and Innovations Engagement in Research: PCORI's Foundational Expectations for Partnerships | PCORI Toolkit resources | Consumer Engagement | VCCC Alliance Building the table together: Lessons on authentic community engagement from INSPIRE Rebel Health: A Field Guide to the Patient-Led Revolution in Medical Care – Susan...

Bryan Ford is the author of the new book Pan Y Dulce: The Latin American Baking Book. Bryan is a baker and a very good one, and I think he's looking at Latin American breads unlike anyone else. His first book, New World Sourdough, released right in the middle of the pandemic was a giant hit and it's one of my most used baking books. It's good practical advice at making better sourdough and as I mention in the conversation, his persona makes it less intimidating. At least for me. I find bread intimidating sometimes because it takes a while to make and I found it easy to mess up, especially when I first started making it. The new book, Pan Y Dulce, goes deep into the traditional breads of Latin America and I'm excited to use it. There are recipes for things like Peruvian pan chuta, pizza like fugazettas from Argentina, cassava breads, and other types of baked goods that don't get much attention stateside. For a lot of these traditional breads that are rarely made with wild yeasts these days, he includes sourdough options. I'm especially excited to test this out as so many of these breads have so much potential made in this way.Ford was born in the Bronx to Honduran immigrants and raised in New Orleans. He was an accountant that liked baking and started to make a wholesale business out of it on the side. When he made a Honduran pan de coco, at his mother's request, his blog Artisan Bryan suddenly exploded. He is the the host of Magnolia Network's Baked in Tradition and The Artisan's Kitchen, and you've probably seen him on some other shows on Netflix and elsewhere. Aside of the new book Pan Y Dulce, he also launched a Substack newsletter last year, also under the name Artisan Bryan. Despite his growing popularity, he's not afraid to talk about things like slavery and colonialism, which I find refreshing. It seems like you are supposed to ignore history if you gain some mainstream traction. These things have had an obvious impact on breadmaking in Latin America, so of course he, as an Afro-Honduran acknowledges them, right in the first pages of the new book. He does it in a way that still celebrates the recipes, though some editors might be scared away by it. I personally appreciate the way he does it. It would be stranger to me if he didn't mention these things. So, show your support and buy the book.READ MORE AT NEW WORLDER.

An exclusive tour at Windsor Castle, where a few timeless Christmas traditions got their start. Also, get a behind-the-scenes look at the team that creates some of New York City's most iconic Christmas decorations. Plus, chef and baker Bryan Ford some quick and easy festive recipes that the whole family will enjoy.   

We've long been fans of the Big Green Egg, the kamado-style ceramic charcoal grill and smoker that has a legitimate cult following. The fans are called Eggheads (for real), and leading the company is CEO Dan Gertsacov, who joins us for a really great conversation. Dan is the rare corporate executive who is truly a home cooking and food geek, in the best way. We talk to Dan about how we became fans of the Atlanta-based company, and its unique approach to generating loyalty. We also get into Dan's world travels and his previous time leading strategy at McDonald's.Also on the show, cookbook author Bryan Ford tells us about his terrific new book, Pan y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kristina Cho and Bryan Ford have a lot in common. They're both children of immigrants, third-culture kids who got into food not through restaurants or culinary school, but by launching their own blogs. They dreamed of quitting their day jobs so they could write about food full-time. And when they took that plunge, they wrote debut cookbooks that explored baking traditions that have long gotten short shrift in American food culture. This fall, Kristina and Bryan have each released their second cookbooks, where they're getting more personal, and more in-depth, about the subjects that matter most to them. Kristina's new book is Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More, and Bryan's book is Pan y Dulce: The Latin American Baking Book.We're giving away one copy of each book! To enter to win, all you have to do is sign up for our newsletter by January 6. If you're already signed up, then you're already entered to win. Open to US and Canada addresses only. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Nora Ritchie, Jared O'Connell, and Giulia Leo. Transcription by Emily Nguyen.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.

Baker Bryan Ford talks to Mark and Kate about his new book, Pan Y Dulce; what it's like to truly interpret a food culture; the trickiness of ingredients and cost and taste; and why it's so exciting to be a first generation baker right now.The Bittman Project is featuring two recipes from Pan Y Dulce:Tustacas: https://bittmanproject.com/recipe/tustacas/Roles de Pimiento Asado: https://bittmanproject.com/recipe/roles-de-pimiento-asado/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!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.Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

Christian Polanco and Alexis Guerreros recap the midweek MLS Cup Playoff matches where Cincinnati beat NYCFC & New York Red Bulls take down the Columbus Crew. Elsewhere in the MLS, the Seattle Sounders and Minnesota United beat their opponents in penalty shootouts, begging the question of if this best-of-three format is the best way for the MLS to handle first-round playoff matches. Christian and Alexis are joined by Bryan Ford, award-winning baker, author of Pan y Dulce, TV host of Baked in Tradition, and judge on BRBC. Bryan shares his love of Latin-American baking and his experiences playing soccer growing up. Bryan also tells the story of how he got his coaching license and he and Alexis wax poetic about their mutual love of Arsenal (because of course they do).The two raise a glass to Naomi Girma who scored her first two international goals for the USWNT in a match vs. Argentina. Do we now know why Vini Jr. and Real Madrid didn't show for the Ballon D'or? And, only days after sacking Erik ten Hag, Manchester United announces Ruben Amorim as their new manager. (5:55) Mid-week MLS playoffs recap(14:02) Bryan Ford joins(53:37) USWNT vs. Argentina recap(57:38) Ballon D'or fallout for Vini Jr.(1:02:58) Manchester United hire Ruben Amorim Subscribe to The Cooligans on your favorite podcast app:

In this episode of the Watchung Booksellers Podcast, Christopher Kimball's Milk Street Media Relations Director Deborah Broide talks with Voracious and Spark VP/Publisher Michael Szczerban about the changing landscape of publishing.Deborah Broide is the media relations director for the food media company Christopher Kimball's Milk Street, and she also works on select publicity projects for the Mayo Clinic and The Jerome Robbins Foundation and Trust. Before joining forces with Kimball 31 years ago, at what became Cook's Illustrated and America's Test Kitchen, she began her career in publicity at Crown Publishing, where she worked with Douglas Adams, author of The Hitchhiker's Guide to the Galaxy. She has also held senior positions at Workman Publishing, where her successes included the Silver Palate Cookbooks and What to Expect When You're Expecting, and Putnam, where her authors included Tomie dePaola and Eric Carle. She lives in Montclair, New Jersey, and her passions include books, theatre, ballet, music, and her family.Michael Szczerban is the vice president and publisher of Voracious and Spark, two imprints of Little, Brown and Company that help readers improve their lives by making them more delicious, more beautiful, healthier, and happier. He started his career as an editor at Simon & Schuster, where he worked with Samin Nosrat on her mega-bestseller Salt, Fat, Acid, Heat, and then joined Little, Brown ten years ago. He has edited numerous bestsellers and established several million-copy series that include books from White House photographer Pete Souza, cookbooks from Christopher Kimball's Milk Street, and Sarah Knight's collection of “No F's Given Guides.” His upcoming books include titles from activist and icon Pamela Anderson, chef Daniel Humm of Eleven Madison Park, star baker Bryan Ford, online phenomenon Accidentally Wes Anderson, and more.Resources: America's Test KitchenMayo Clinic PressSparkFrankfurt Book FairLondon Book FairBooks:A full list of the books and authors mentioned in this episode is available here. Register for Upcoming Events.The Watchung Booksellers Podcast is produced by Kathryn Counsell and Marni Jessup and is recorded at Silver Stream Studio in Montclair, NJ. The show is edited by Kathryn Counsell and Bree Testa. Special thanks to Timmy Kellenyi and Derek Mattheiss. Original music is composed and performed by Violet Mujica. Art & design and social media by Evelyn Moulton. Research and show notes by Caroline Shurtleff. Thanks to all the staff at Watchung Booksellers and The Kids' Room! If you liked our episode please like, follow, and share! Stay in touch!Email: wbpodcast@watchungbooksellers.comSocial: @watchungbooksellersSign up for our newsletter to get the latest on our shows, events, and book recommendations!

Host Bryan Ford is joined by Chef Michael Carter AKA Chef Mike. Known locally as “The Flavor Regulator,” Mike is the Executive Chef at Down North Pizza in North Philadelphia. Mike started his chef journey as an inmate in prison, selling improvised meals to his fellow detainees. Now he runs his own restaurant as part of the Down North Foundation, which provides jobs and resources to the formerly incarcerated. Mike's restaurant has established itself as a cornerstone of the community with its events and free meals, and the thoughtful eye towards history and local culture on display in its cuisine and decor. Join Chef Mike and Bryan for a very special episode of The Flaky Biscuit as they enjoy one of Mike's favorite meals, chicken and dumplings.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Chef Mike IG: @coolhandmiz Bryan Ford IG: @artisanbryan Check Out the Down North Foundation at www.downnorthfoundation.orgSee omnystudio.com/listener for privacy information.

For my 40th birthday party, I invited over many improvisors to record scenes all taking place at the same fictional party. This is the fifth of nine scenes from the party featuring Jessica Farmer, Bryan Ford, & Anne Veal as a group of old friends in their car outside the party. #improv #comedy #improvcomedy #improvpodcast #comedypodcast #longformimprov #nashvillecomedy #humor --- Support this podcast: https://podcasters.spotify.com/pod/show/audio-based-content/support

Host Bryan Ford is joined by actor and comedian Jason Biggs. With an extensive acting career that began at the age of five, Jason is best known for playing Jim Levenstein in the American Pie comedy film series, Leonardo in the first two seasons of Teenage Mutant Ninja Turtles, and Larry Bloom in the Netflix original series Orange Is the New Black. He also starred in Boys and Girls, Loser, Saving Silverman, Anything Else, Jersey Girl, Eight Below, Over Her Dead Body, and My Best Friend's Girl. For this episode, Jason asked Bryan to make him a classic Italian-American dish that he eats every holiday season, stromboli.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Jason Biggs IG: @biggsjason Bryan Ford IG: @artisanbryan Don't forget to check out your local food bank, volunteer or donate at feedingamerica.org.See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by Chef Roshara Sanders, also known as Chef Ro. Deployed to both Iraq and Afghanistan as a member of the 4th Engineer Battalion, Chef Ro started cooking professionally after she returned stateside and joined the 395th Combat Sustainment Support Battalion, where she cross trained as a food supply specialist. In 2016, NBC Black named Chef Roshara Sanders to their annual “28 Under 28” list, and in 2018 she was named to Forbes “30 Under 30.” In 2020, she became the first Black woman to be a chef instructor at the Culinary Institute of America in New York. She currently serves as a celebrity ambassador for Habitat for Humanity International.  Today's meal takes Chef Ro back to holidays with her Puerto Rican step family. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Chef Ro IG: @chefro137 Bryan Ford IG: @artisanbryan Support the National Restaurant Association Educational Foundation at chooserestaurants.orgSee omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by Dan Pashman, host of The Sporkful podcast, and inventor of the pasta shape cascatelli. Dan is the creator of The Sporkful, which is a James Beard and Webby Award-winning podcast. The series and his pasta shape, cascatelli, were featured by the NY Times, NPR, CBS This Morning, People Magazine, Access Hollywood, and more. He's also the creator and host of Cooking Channel's You're Eating It Wrong and a contributor to NPR and Milk Street Radio. Dan and his work have been featured on The Today Show, Radiolab, Guy's Grocery Games, NPR's Morning Edition, WTF with Marc Maron, Planet Money, Beat Bobby Flay, Freakonomics Radio, and more.  Today he joins Bryan for his favorite holiday meal: latkes with cream and apple sauce. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Dan Pashman IG: @thesporkful Bryan Ford IG: @artisanbryan Don't forget to check out the Suffolk YJCC at syjcc.orgSee omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by artist and musician Mashonda Tifrere. After the release of her first album produced by Kanye West, Swizz Beatz, and Raphael Saadiq, Mashonda has been featured on and co-written many hits, as she's worked alongside artists such as Jay-Z, DMX, and more. More recently, Mashonda partnered with Beyoncé's BeyGOOD and Gucci's Chime for Change in 2016 to launch Art LeadHER on International Women's Day. Her mission in launching the organization was to combat gender bias and empower female artists and curators from around the world. Mashonda is also a Penguin Random House author, releasing “Blend: The Secret to Co-Parenting and Creating a Balanced Family,” in 2018.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Mashonda IG: @mashondatifrere Bryan Ford IG: @artisanbryan Don't forget to check out Art LeadHER at artleadher.com.See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by comedian Hari Kondabolu. The NY Times called him “one of the most exciting political comics in stand-up today” in response to his 2018 Netflix special, Warn Your Relatives. His 2017 truTV documentary, The Problem with Apu, created a global conversation about race and representation, and is now used in high school, college and grad school curriculums around the country. Hari joins Bryan for a conversation about colonialism and civil rights over a thoroughly uncivil meal of krispies, cookes and mangos.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Hari Kondabolu IG: @harikondabolu Bryan Ford IG: @artisanbryan Don't forget to check out The Innocence Project at innocenceproject.org.See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by cookbook author and LA Times food journalist— Ben Mims. Ben has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network Magazine, and Buzzfeed/Tasty. Bryan and Ben get down on Deer Meat, a dish Ben's father used to make using home grown beans hunted deer in his home state of Mississippi.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Ben Mim IG: @benbmims Bryan Ford IG: @artisanbryan To get involved with The Transgender Law Center visit trangenderlawcenter.org. See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by chef and TV personality, Ronnie Woo. Ronnie is the founder of The Delicious Cook, an LA-based private chef company that specializes in four-star dining experiences. His highly anticipated debut cookbook, Did You Eat Yet?,  showcases the Asian-American cuisine he's known for alongside charming personal notes. He was previously the chef and host of the cooking and relationship show, Food to Get You Laid, and he makes regular appearances on The Today Show, The Kelly Clarkson Show, Rachael Ray, Food Network Kitchen, among others. Recently, he appeared as a celebrity judge on Netflix's hit series Is It Cake?. Prior to his life as an author and celebrity chef, Ronnie earned his Masters in Marriage and Family Therapy, as well as a Masters in Business Administration, and was a model and personal trainer.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Ronnie Woo IG: @ronniecwoo Bryan Ford IG: @artisanbryan Visit SPCALA.com and NKLA.org to save a pet todaySee omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by rapper and producer Kr3wcial. Kr3wcial is a New Orleans-based artist, and member of the acclaimed collective glbl wrmng. He's performed at the world-renowned New Orleans Jazz & Heritage Festival, French Quarter Festival, BUKU Music + Art Project, and Pell's national Am I Still Dreaming tour, as well as a sold-out appearance with Grammy-nominated Tank and the Bangas. Kr3wcial wrote glbl wrmng's breakout 2021 single, “504,” and has since appeared in Complex, Essence, Okayplayer, 2DopeBoyz, Consequence, DJ Booth, at the NAACP Image Awards and the national championships for Red Bull Dance Your Style. In early 2022, he released Less Than Three, an EP featuring Chicago rapper Mick Jenkins, Montreal singer Kalipop, New Orleans vocalist BLÜ, and Grammy-winning rapper Pell. The project debuted in his self-designed 3D metaverse space, the “Kr3wniverse,” and was described by Gambit as featuring a “dynamic, soulful style.”  Bryan makes Kr3wcial a classic family meal: sausage, corn, and rice. Watch Bryan make his version and Subscribe: Youtube Listen to Bryan's rap collaboration with Kr3wcial: Butter My Croissant Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Kr3wcial IG: @ikr3wcial Bryan Ford IG: @artisanbryan Take a look at everything Son of a Saint is doing to give young boys the tools to become productive men at sonofasaint.org. See omnystudio.com/listener for privacy information.

Chris is joined by guests Bryan Ford and John deBary to explore a food from the future: instant potato flakes! Listener Hannah Vickers shared the recipe for her dad's famous "Butterhorns"—which we, like you, had never heard of until now. Host: Chris Ying Guests: Bryan Ford and John deBary Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia Learn more about your ad choices. Visit podcastchoices.com/adchoices

Host Bryan Ford is joined by cookbook author and NYT food journalist, Priya Krishna. Priya's the author of the best-selling cookbook Indian-ish, a tribute to her mom's Indian-American cooking. As a journalist, her stories have been included in the 2019 and 2021 editions of "The Best American Food Writing." The dish she shares with Bryan today is Priya's favorite thing to put over rice, and after you make it, it'll be yours too. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com and in Priya's cookbook Indian-ish Join The Flaky Biscuit Community: Discord  Priya Krishna IG: @priyakrishna Bryan Ford IG: @artisanbryan Don't forget to check out South Brooklyn Mutual Aid at southbkmutualaid.com.  You can read about the results of the strike at the New York Times on the NYT website or Reuters.  See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by Adam Shapiro, actor and Pretzelmaker. He currently stars in Netflx's Never Have I Ever, and the upcoming Peacock  John Wick prequel series, The Continental.  Adam founded Shappy Pretzel company in 2020 during the pandemic, and this year served 4,000 Shappy pretzels at the Oscars. Now selling nationwide over Goldbelly! Bryan and Adam talk about what makes a perfect Philly soft pretzel over another Pennsylvania classic— and a personal favorite of Adam's— pizza fries.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Adam Shapiro IG: @shappyshaps Bryan Ford IG: @artisanbryan Don't forget to check out Hilarity for Charity at wearehfc.comSee omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by actor and musician Tristan Mack Wilds. The multi-faceted entertainer became widely popular from his breakout role as Micheal Lee on HBO's The Wire and starring as Dixon Wilson on the hit remake 90210. In 2014, Wilds released his critically acclaimed debut album, New York: A Love Story, executively produced by iconic producer Salaam Remi. The album went on to receive a GRAMMY nomination for Best Urban Contemporary Album. He currently stars as "Alonzo Powers" on AppleTV+'s Swagger.  Tristan joins Bryan for the “dish that raised him,” his mom's  Poor Man's chili.    This episode was recorded prior to the SAG-AFTRA strike.   Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Tristan IG: @mackwilds Bryan Ford IG: @artisanbryan Don't forget to check out Lupus Foundation of America at lupus.org.See omnystudio.com/listener for privacy information.

Bryan Ford is joined by professor of culinary history, Maite Gomez-Rejón. Maite is the founder of ArtBites and she has dedicated her career to exploring the nexus of art and culinary history through lectures, cooking classes, and tastings in museums and universities across the country, including the Metropolitan Museum of Art, the Los Angeles County Museum of Art, and the J. Paul Getty Museum. She co-curated the exhibits Maize: Past, Present, and Future and The Legacy of Cacao at LA Plaza Cocina in Los Angeles and is co-host of the podcast Hungry for History. Bryan brings Maite back to childhood birthday celebrations with a very special crust-cut-off sandwich, Lonches de Piñata. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord   Maite Gomez-Rejón IG: @artbites_maite Bryan Ford IG: @artisanbryan Check out Flavors From Afar at flavorsfromafar.co, and No Us Without You LA at nouswithoutyou.la.See omnystudio.com/listener for privacy information.

Chris Ying clucks it up with Bryan Ford and John deBary about all things Chicken Wings. The guys break down their scale of love (or meh) for the ever-popular menu offering, and rate their go-to sauce if they were forced to choose only one. They then go through their cooking experience with this episode's delicious braised chicken wing recipe. Host: Chris Ying Guests: Bryan Ford and John deBary Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell Editor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Host Bryan Ford is joined by singer, songwriter and multi-instrumentalist Cecilia Peña-Govea, AKA La Doña. Born in San Francisco, California, La Doña combines her deep roots in Latin folk traditions, like corridos and rumba, with the propulsive modern sounds of reggaeton, cumbia, and hip hop. La Doña coined the term “Femmeton” to describe her auto-referential songs about love, sex, gentrification, and the radical joys of being a queer brown woman in the Bay Area. Her song, “Quién Me La Paga'' was the first of the New York Times Magazine's “19 Songs that Matter Now,” for 2020, and her EP, Algo Nuevo, was selected by the San Francisco Chronicle as one of the 6 best albums of 2020. She recently embarked on her own headline run in November 2022, and she has performed at ACL, Lollapalooza, and Format Fest.  In addition to her many altruistic, academic, and musical accolades, Cecilia is also a cook. Bryan swaps notes with her on the best way to prepare Albóndigas en Chipotle, a type of Mexican meatball. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  La Doña IG: ladona415 Bryan Ford IG: @artisanbryan Check out Cuicacali Escuela Cultural at cuicacallisf.com and Mission Meals at missionmealscoalition.org.See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by comedian Gianmarco Soresi. Gianmarco Soresi is a NY based stand-up comedian, actor and occasional Jeff Goldblum impressionist (you'll hear in this episode). His stand-up has been featured on Comedy Central, Netflix's Bonding, PBS's Stories from the Stage, and Real Housewives of New York (really). His first comedy special “Shelf Life” was nominated for 3 New York Emmy Awards and was cited by NPR as a “historical document”.  Gianmarco tells Bryan stories of growing up with a wannabe Italian father, and gives a demonstration of how many Buitoni Raviolis he can swallow whole at one time— just like when he was a kid!  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord Gianmarco IG: @gianmarcosoresi Bryan Ford IG: @artisanbryan Don't forget to check out Jewish Queer Youth at jqyouth.org.See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by home chef Frankie Gaw. Frankie Gaw is a food writer, photographer, and designer. He is the food blogger behind Little Fat Boy, which has won Saveur Blog of the Year and the IACP Individual Food Blog Award, which explores his Taiwanese American roots through creative takes on classic dumplings, noodles, and more. His debut cookbook, First Generation: Recipes from My Taiwanese American Home. Frankie lets us know what he thinks of Bryan's attempt to dehydrate cheddar cheese, and they compare notes on their experience growing up as the children of immigrants. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Frankie IG: @littlefatboyfrankie Bryan Ford IG: @artisanbryan Don't forget to check out the Asian Counseling and Referral Service at acrs.org, and LYRIC, center for LGBTQQ youth at lyric.org.See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by street artist and muralist Brandan ‘BMike' Odums. Brandan became known for his murals after painting a series of Black revolutionaries in the Florida Housing Development in New Orleans' Ninth Ward. Other artists began to flock to the location and this underground, guerilla art hub became #ProjectBe. In 2016, Odums established Studio Be, a 36,000- square foot gallery that includes over a dozen original murals, room-sized installations, and reconstructed murals salvaged from #ProjectBe before the Florida Housing Development's demolition. Brandon and Bryan share a favorite meal from BMike's time in Japan, Taco Rice.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  BMike IG: @bmike2c Bryan Ford IG: @artisanbryan Help BMike empower young artists, donate your money or time to Eternal Seeds at EternalSeeds.com.See omnystudio.com/listener for privacy information.

Dave and Chris are joined by Bryan Ford to make and discuss a recipe for stuffed hot dogs. Dave has to make his vegan, Chris has to try to do his keto-friendly, and Bryan is limited to only using shelf-stable ingredients for his version. Hosts: Dave Chang and Chris Ying Guest: Bryan Ford Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Editor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Host Bryan Ford is joined by award winning author and pastry chef Zoë François. Zoë is the author of Zoë Bakes Cakes, co-author of the best-selling Artisan Bread in Five Minutes a Day series and is working on her 10th cookbook, Zoë Bakes Cookies. She is the host of Zoë Bakes on the Magnolia Network, and her work has been featured in many publications, including the New York Times, Washington Post, Better Homes & Gardens and more. Less known about Zoë is that she grew up in communes and cults, which is where today's recipe comes from— Aunt Melissa's granola.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Zoë IG: @zoebakes and zoebakes.com Bryan Ford IG: @artisanbryan Donate or volunteer with World Central Kitchen at WCK.org.See omnystudio.com/listener for privacy information.

It's a double-date for this episode of Flaky Biscuit! Bryan and his fiance Bridget sit down with Sarah Hyland and her husband Wells Adams at their dining table in Los Angeles. Sarah Hyland made her first appearance in film in 1997 at the age of six. Since then she's had an array of roles in television and film, but is best known for her role as Haley Dunphy in Modern Family. Wells Adams is the longtime bartender on Bachelor in Paradise and a chef in his own right. He hosted Hulu's Best in Dough, has appeared in multiple cooking competitions, and is a co-host of the podcast Two Dudes in a Kitchen. The two lovebirds sip some wine with Bryan and Bridget as they recall a couple of their favorite meals from early in their relationship: truffle risotto and steak & shrimp tacos.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord Sarah Hyland IG: @sarahhyland Wells Adams IG: @wellsadams Bryan Ford IG: @artisanbryan Don't forget to check out The George Lopez Foundation at georgelopezfoundation.org, No Kid Hungry at nokidhungry.org, the ASPCA at aspca.org, and the Nashville Human Society at nashvillehumane.org.See omnystudio.com/listener for privacy information.

Break out the cream cheese... Jasmine and Katie are joined by baker and cookbook author Bryan Ford to compile the definitive list of best bagels!Check out Bryan's show The Flaky Biscuit Podcast wherever you get your podcasts.Follow Bryan: @artisanbryanFollow Tasty: @buzzfeedtastyEmail your Delicious Dilemma and any other feedback to biteclubpod@gmail.comWant to elevate your bagel game? Check out these Tasty recipes!Homemade Bagels2-ingredient Dough BagelsPizza BagelsBagel BoatsHow to Make Bagels 5 Ways Hosted on Acast. See acast.com/privacy for more information.

Host Bryan Ford is joined by rapper Jared Pellerin AKA Pell. Pell's first mixtape, Floating While Dreaming, captured the attention of rap critics and fans, and helped make Pell's name synonymous with ambition. Since its release in 2014, he's come out with two follow up albums and gone on tour with artists like Kehlani, JID, Big Freedia, Doja Cat, and more, with millions of listeners tuning into his songs on Spotify. More recently, this New Orleans native brought together artists from his hometown to start the glbl wrmng rap collective, best known for their hit song dedicated to The Big Easy, 504. Bryan cooks up a southern classic for Pell: catfish and mac.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Pell IG: @pellyeah Bryan Ford IG: @artisanbryan Don't forget to check out For The Horticulture on Facebook and Instagram.See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by the host of Hulu's Best in Dough, and owner of the critically acclaimed Pizzano restaurant, Daniele Uditi.  Daniele became practically an urban legend when he moved to LA and started serving the city's best pizza to local celebrities in his friend's backyard. From there, he swept the pizza lovers of the city off their feet with his neo-neapolitan style. Originally from Naples, Italy, Daniele had a long road to become a world class chef, including seven months spent living out of a van on Venice Beach. He'll tell Bryan all about it over his most nostalgic meal, Spaghetti Al Pomodoro.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Daniele Uditi IG: @danieleuditi Bryan Ford IG: @artisanbryan You can donate to or volunteer with The Los Angeles Children's Hospital at chla.org. See omnystudio.com/listener for privacy information.

Pod Crashing Episode 259 Bryan Ford From The Flaky Biscuit As one of the only artisan baking cookbook authors who isn't white, Bryan Ford decided to create a show where everyone can have a seat at the table. Welcome to The Flaky Biscuit Podcast, a lively interview-style show that hosts diverse voices over food and honest conversations surrounding the concept that breaking the mold and creating a voice - whether BIPOC, women, or LGBTQ - are normalized. Each episode, Bryan brings amazing stories and brilliant diverse personalities to his table. Guests range from high-profile chefs, entertainers, athletes to visionary change-makers. Food leads to conversation, as Bryan cooks up a dish from the guest's pastime to get the nostalgia feels flowin' and they dig into their successes, struggles and how they've made a difference in their community. With Bryan, it's always a good time, and guests will be guaranteed to laugh, share stories, and, of course, eat some delicious food!

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

Pod Crashing Episode 259 Bryan Ford From The Flaky Biscuit As one of the only artisan baking cookbook authors who isn't white, Bryan Ford decided to create a show where everyone can have a seat at the table. Welcome to The Flaky Biscuit Podcast, a lively interview-style show that hosts diverse voices over food and honest conversations surrounding the concept that breaking the mold and creating a voice - whether BIPOC, women, or LGBTQ - are normalized. Each episode, Bryan brings amazing stories and brilliant diverse personalities to his table. Guests range from high-profile chefs, entertainers, athletes to visionary change-makers. Food leads to conversation, as Bryan cooks up a dish from the guest's pastime to get the nostalgia feels flowin' and they dig into their successes, struggles and how they've made a difference in their community. With Bryan, it's always a good time, and guests will be guaranteed to laugh, share stories, and, of course, eat some delicious food!

Host Bryan Ford is joined by Dorion Renaud— actor, model, recording artist and CEO of Buttah Skin. Before Dorion's life in the public eye on shows such as BET's College Hill, Bounce's In The Cut, and most recently MTV's The Real Friends of Weho, Dorion was just another Texas boy chowing down on mom's gumbo. Bryan does his best to recreate this special southern treat for skincare mogul Dorion Renaud.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Dorion Renaud IG: @renaud Bryan Ford IG: @artisanbryan Check out CASA LA and donate or volunteer your time to support a child in the juvenile or child welfare system. You can find them at CASALA.org.See omnystudio.com/listener for privacy information.

Hi, Steve Harvey fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by Tank, front woman of the grammy nominated group Tank And The Bangas, who exploded onto the scene after they won NPR's 2017 Tiny Desk concert. With their combination of fiery soul, deft hop-hop, jazz, and that distinct New Orleans sound— they've taken their music across the globe and back. The musician, and published poet, Tarriona ‘Tank' Ball sits at the Flaky Biscuit table to enjoy Bryan's (attempted) rendition of her mother's Thanksgiving Dressing.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Tarriona ‘Tank' Ball IG: @thinktank20 Bryan Ford IG: @artisanbryan Help support young people and keep musical traditions alive, donate to the Trombone Shorty Foundation, the Blues Babe Foundation (Camp Jill Scott), and Lovely Birds Inc. See omnystudio.com/listener for privacy information.

Host Bryan Ford is joined by Jenna Fischer, who you might know as Pam from The Office. She's also a host of the top 10 podcast Office Ladies, an author, and (long before she came to Hollywood) a professional fry cook. Bryan recreates Jenna's beloved childhood pizza, Imo's St. Louis Style Pizza.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Jenna Fischer IG: @msjennafischer Bryan Ford IG: @artisanbryan Don't forget to check out Miry's List at MirysList.org and Jenna's book, The Actor's Life a Survival Guide.See omnystudio.com/listener for privacy information.

Bryan Ford joins Dave and Chris to try to crack Julia Woods's recipe for an Easy Boozy Pina Colada Rum Poke Cake with their respective Wheel of Death restrictions. Listen in as Dave tries to tackle two restrictions at once and Chris gives his Luxe version! Hosts: Dave Chang and Chris Ying Guest: Bryan Ford Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wells has returned to the kitchen from Mexico and just in time to reminisce with Bryan Ford about the last time they did a podcast together and got smashed! It's a story you need to hear (and probably one they need to hear again to fully remember.) Plus, the power of food as a nostalgic unifier! Hmm…are we sure they're not all drunk this time too?  You'll need to listen to find out! See omnystudio.com/listener for privacy information.

As one of the only artisan baking cookbook authors who isn't white, Bryan Ford decided to create a show where everyone can have a seat at the table. Welcome to The Flaky Biscuit Podcast, a lively interview-style show that hosts diverse voices over food and honest conversations surrounding the concept that breaking the mold and creating a voice - whether BIPOC, women, or LGBTQ - are normalized. Each episode, Bryan brings amazing stories and brilliant diverse personalities to his table. Guests range from high-profile chefs, entertainers, athletes to visionary change-makers. Food leads to conversation, as Bryan cooks up a dish from the guest's pastime to get the nostalgia feels flowin' and they dig into their successes, struggles and how they've made a difference in their community.

Hi, 85 South fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

Hi, Reasonably Shady fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

Hi, Strawberry Letter fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

Hi, Savor fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

Hi, Go Ask Ali fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

Hi, Laugh & Learn fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

On this inaugural episode, host Bryan Ford is joined by sommelier, restaurateur, and the host of World of Wine— André Mack. Bryan and André share a homemade version of André's favorite childhood snack: Tastykakes Butterscotch Krimpets. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  André Mack IG: @andrehmack Bryan Ford IG: @artisanbryan To donate or volunteer at the New York City food bank visit foodbanknyc.org, and to get involved with your local food bank wherever you are, visit feedingamerica.orgSee omnystudio.com/listener for privacy information.

Hi, Steve Harvey fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

Hi, R Spot fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

Hi, Dominant Stories fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians, actors, musicians, change makers and more to his kitchen table. The guest's favorite, most nostalgic meal sets the tone for the stories of their childhood, growth, failure, triumph, and everything in between. These meals could be anything from a homemade version of a packaged baked good like a Twinkie, to re-creations of a special family gumbo. Bryan will do his best to make these from SCRATCH! Bryan's goal is to elicit the Proust Effect for his guests, where special memories are triggered by food. Guaranteed for lots of laughs, Bryan doesn't always get the meal quite right, but they always have fun, get real, and share something delicious. Listen to The Flaky Biscuit Podcast on the iHeartRadio app, or wherever you get your podcasts!See omnystudio.com/listener for privacy information.

Each week host Bryan Ford, award-winning artisan baker, serves up his guests' favorite nostalgic meal. It could be anything from a homemade version of twinkies, to mom's Thanksgiving dressing. Get new episodes of Flaky Biscuit every Tuesday, starting June 27th!   More Flaky Content: youtube.com/shondaland Cook Alongside Bryan: Shondaland.com Join The Flaky Biscuit Community: Discord Bryan Ford IG: @‌artisanbryanSee omnystudio.com/listener for privacy information.

Did somebody say jambalaya? The eggs episode takes a turn into Cajun country, as guest host Rachel Khong joins Chris and Bryan Ford for Julie Armbrest's recipe submission, eggs jambalaya. Host: Chris Ying Guests: Rachel Khong and Bryan Ford Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris convene the wedgies, Bryan Ford, Priya Krishna, Rachel Khong, and John deBary for the Season 3 draft episode, in which they lay out the new rules of the game, introduce a fancy new wheel of death, and draft their ingredients. Keep an eye on this feed in the coming weeks for the first episode of Season 3 of ‘Recipe Club.' Hosts: Dave Chang and Chris Ying Guests: Bryan Ford, Priya Krishna, Rachel Khong, and John deBary Producers: Gabi Marler, Victoria Valencia, Cory McConnell, and Sasha Ashall Learn more about your ad choices. Visit podcastchoices.com/adchoices

Damn its crazy to me to hit milepost 100! But no better people to have on then Brad Columbus of @crash_inc Bryan Ford (@bry_the_biker) and Jason Setzer (@setzerpendence) these brothers helped get me to this Mile stone. And it was a dam good time. Took The Vtwin Life on the road for the first time. Definitely wont be the last time! Sit back and enjoy this Milepost. Thank you all for your support in helping this happen also. Want to help support the channel check out my social media pages and follow there as well

The Mexican torta is a sandwich stuffed with some of the most delicious ingredients Mexico has to offer including beans, avocado, queso, jalapeños, and of course meat. Although the history of its origin is debated, the result of its influence is clear. In this episode, Eva and Maite dive into the history of this Mexican staple. Also, Chef Bryan Ford whose new podcast, The Flaky Biscuit, launches on April 11th sends us his thoughts on the luscious torta!See omnystudio.com/listener for privacy information.

Daniel and Ashlee are joined by Amber Porter, bread baker at Ginger and Baker, to discuss this month's LOVEland Cookbook Group Title: New World Sourdough by Bryan Ford.  More Bread Media: The Fresh Loaf  Bake with Jack   King Arthur Baking Wordloaf by Andrew Janjigian Sourdough_Explained Books Mentioned: Shadow and Bone by Leigh Bardugo Kindred by Octavia Butler Piranesi by Susanna Clarke  A Court of Thorn and Roses by Sarah Maas The Four Agreements by Miguel Ruiz They Both Die at the End by Adam Silvera Music: Joy Jumping by Richard Myhill 

Listen in as Rachel Wyman, Bryan Ford, and Serhan Ayhan, three rising stars in the baking and pizza community, swap stories of their unique journeys finding their distinctive voices in this big, yet small world.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Winter weather cripples holiday travel across the country and claims at least 20 lives. A look inside the racial reckoning in Virginia after a 2019 scandal almost ended the career of Governor Ralph Northam. Plus: Geoff Bennett spends some time in the kitchen with the award-winning baker and author, Bryan Ford. And singer Michael Bublé on the choices and inspirations behind his music. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Dave Chang, Chris Ying, and Bryan Ford consider the virtues of a humble yet beloved cut of meat and the post-revolutionary soup it serves so well. Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram. Hosts: Dave Chang and Chris Ying Guest: Bryan Ford Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sunday on PBS News Weekend, as the death toll rises in Florida, we get the latest on how officials and residents are recovering after Hurricane Ian. Then, we dig into the top races in Pennsylvania, one of the most closely watched states this midterm election. Plus, we spend some time in the kitchen with award-winning baker Bryan Ford for our Weekend Spotlight. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Bryan Ford catapulted to prominence during the pandemic's bread-making frenzy, inspiring millions online with innovative twists on sourdough bread, all while celebrating the baking cultures of Latin America. For our Weekend Spotlight, Geoff Bennett spent some time in the kitchen with the award-winning baker and author. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Bryan Ford catapulted to prominence during the pandemic's bread-making frenzy, inspiring millions online with innovative twists on sourdough bread, all while celebrating the baking cultures of Latin America. For our Weekend Spotlight, Geoff Bennett spent some time in the kitchen with the award-winning baker and author. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Faithfully following doctor's orders, Dave Chang, John deBary, and Bryan Ford head to Trader Joe's to try out a weeknight meatless meatball recipe—and to contemplate a few of the plant-based delights they're still searching for. Find the recipes for this and every 'Recipe Club' on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram. Host: Dave Chang Guests: Bryan Ford and John deBary Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

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In what might be the most polarizing session of 'Recipe Club' yet, Chris Ying, John deBary, and Bryan Ford push the Ritz Cracker to its limits—and then start to wonder where things could go from there. Find the recipes for this and every 'Recipe Club' on The Ringer's website, watch the video version of this episode on YouTube and Spotify, and join the conversation (and cook along with us!) on Discord and Instagram. Host: Chris Ying Guests: John deBary and Bryan Ford Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

In the great quesadilla cosmos, there is one quesadilla that Dave Chang has never encountered before. Today, Dave, Chris, and Bryan Ford pursue a dish close to Bryan's heart: the Honduran quesadilla. Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on YouTube and Spotify, and join the conversation (and cook along with us!) on Discord and Instagram. Hosts: Dave Chang and Chris Ying Guest: Bryan Ford Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

There may be no more delicious store-bought bread roll out there than the iconic King's Hawaiian Roll—but would a homemade, bo ssam–stuffed version be … even more delicious? Dave Chang, Chris Ying, and Bryan Ford decided to find out, and today they reap the whirlwind. Find the recipes for this and every 'Recipe Club' on The Ringer's website, watch the video version of this episode on YouTube, and join the conversation (and cook along with us!) on Discord and Instagram. Hosts: Dave Chang and Chris Ying Guest: Bryan Ford Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

The baking world is a big, bountiful place, and there’s a lot of ground to cover. And French breads and pastries, of course, take up a lot of that space. I met Bryan Ford, the author of New World Sourdough, back in 2019. At the time, I didn’t realize (and likely neither did he!) that he’d be one of the bright spots of a global pandemic, teaching people the art of sourdough baking during worldwide lockdowns and confinements. Now Bryan is the host of his own television show, The Artisan’s Kitchen on Discovery+, and is working on a new book on Latin baking. Bryan raised some interesting points in an interview about how (and why) the world is captivated by European baking and croissants, and shared some observations about his Honduran heritage, that is worth reading. Since he was in town, I invited him into my Paris kitchen to talk about some breads that I gathered from my favorite local bakeries for a tasting during our podcast. Give it a listen! French breads from top: Grainy baguette from The French B******s, sourdough loaf from Ten Belles, gluten-free Five Grain bread from Chambelland, an all-butter (mostly-eaten) croissant from Boulangerie Utopie. Not shown: A sesame-curry baguette, which Bryan is holding, also from Boulangerie Utopie. Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

The Great Pizza Debate continues with Recipe Club veteran and New World Sourdough author Bryan Ford stepping up to contend with unrepentant homemade pizza skeptic Dave Chang—but when the doppio-zero dust clears, whose pizza path will the world choose to follow? Plus: haircut narcolepsy, pan de coco, Dave making Jamaican food, heirloom Hot Pockets, putting bread on a pedestal, pulling up to the retirement community with the wood-fired pizza oven, open-crumb shots, Brian Scalabrine, and an honest assessment of Chris's pasta salad. Hosts: Dave Chang and Chris Ying Guest: Bryan Ford Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode of our limited series Highs & Lows, Melissa talks with her mom Loree about Diabetes in school, understanding diagnosis when it's your child, negotiating responsibility for care and treatment—all interrupted by an untimely (and classic...) low blood sugar while they were recording.And since it's her favorite, it is all too appropriate that we are talking about focaccia on Loree's episode! This olive oil-rich sheet-pan baked bread is delicious, easy (and forgiving), and can be topped with pretty much anything you feel like throwing at it.Bryan Ford, who we mention briefly in the episode, is the author of New World Sourdough and host of the Magnolia Network show The Artisan's Kitchen. You can find him on Instagram @artisanbryan and you can find his blog and cook book at the links below:https://www.artisanbryan.com/https://www.amazon.com/New-World-Sourdough-Techniques-Fermented/dp/1631598708Highs & Lows is a limited series exploring what life with chronic illness means for those who live alongside diagnosis—not in it themselves. In each episode Melissa sits down with a member of her family to talk through their personal memories of shared experiences with Diabetes, treatments, and all the funny/difficult bits in-between.Be sure to follow and/or subscribe, visit us at diabreadic.com, and go find us on Instagram @diabreadic! While you're at it, head over to Apple Podcasts or Spotify and leave us a review.Music: September Rain by Yme Fresh https://bit.ly/yme-freshCreative Commons Attribution licenceFree Download / Stream: https://bit.ly/3FfoBtAMusic promoted by Audio Library https://youtu.be/kVCTa0-bDkQ

Chris Ying, Bryan Ford, and Rachel Khong gather to do battle with a deceptively simple, dessert-potluck-spotlight-stealing recipe sent in by a listener in search of some Recipe Club baking advice—but can this riddle be solved? Our ingredient this week: cake mix. Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on YouTube, and join the conversation (and cook along with us!) on Discord and Instagram. Host: Chris Ying Guests: Bryan Ford and Rachel Khong Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's a seasonal miracle! Dave Chang and Chris Ying reunite with baker extraordinaire Bryan Ford for a holiday hors d'oeuvres showdown—and to top it off, we've got a few highlight videos of all the countertop action to go along with this one, too. See you next year!  Find the recipes for this and every Recipe Club episode on The Ringer's website, and join the conversation on Facebook, Twitter, and Instagram. Hosts: Dave Chang and Chris Ying Guest: Bryan Ford Associate Producer: Sasha Ashall Learn more about your ad choices. Visit podcastchoices.com/adchoices

Listen now | Talking to the 'New World Sourdough' author about going from blogging to cookbook, TV, and podcast projects. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

In this episode, Feedfeed Food Editor Alexa Santos virtually sits down to dinner with Bryan Ford AKA @artisanbryan on social media. Bryan is a Central American master baker, best-selling cookbook author, and TV host. He is one of the leading resources for sourdough recipes, and his cookbook was one of the major forces responsible for the sourdough baking trend last year. He's known for pulling inspiration from his Honduran heritage and New Orleans upbringing.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Here are six new lateral thinking puzzles -- play along with us as we try to untangle some perplexing situations using yes-or-no questions. Intro: Lili McGrath's 1915 "floor polisher" is a pair of slippers connected by a cord. Eighteenth-century English landowners commissioned custom ruins. The sources for this week's puzzles are below. In some cases we've included links to further information -- these contain spoilers, so don't click until you've listened to the episode: Puzzle #1 is from listener Moxie LaBouche. Puzzle #2 is from listener Cheryl Jensen, who sent this link. Puzzle #3 is from listener Theodore Warner. Here's a link. Puzzle #4 is from listener David Morgan. Puzzle #5 is from listener Bryan Ford, who sent these links. Puzzle #6 is from listener John Rusk, who sent this link. You can listen using the player above, download this episode directly, or subscribe on Google Podcasts, on Apple Podcasts, or via the RSS feed at https://futilitycloset.libsyn.com/rss. Please consider becoming a patron of Futility Closet -- you can choose the amount you want to pledge, and we've set up some rewards to help thank you for your support. You can also make a one-time donation on the Support Us page of the Futility Closet website. Many thanks to Doug Ross for the music in this episode. If you have any questions or comments you can reach us at podcast@futilitycloset.com. Thanks for listening!

In the season finale of 'Recipe Club,' Dave Chang and Chris Ying are joined by all three rotating wedgies—Priya Krishna, Rachel Khong, and Bryan Ford—to discuss the recipes they've chosen to bring to this summer potluck. Find the recipes for this episode and all previous episodes on The Ringer's website and follow along with the conversation on Facebook, Twitter, and Instagram.  Hosts: Dave Chang and Chris Ying Guests: Priya Krishna, Rachel Khong, and Bryan Ford Producer: Isaac Lee  Associate Producer: Sasha Ashall Learn more about your ad choices. Visit podcastchoices.com/adchoices

Master baker Bryan Ford joins Dave Chang and Chris Ying to discuss the three recipes they have chosen to represent a certain canned meat that all three grew up eating: SPAM. Find the recipes for this episode and all previous episodes on The Ringer's website and follow along with the conversation on Facebook, Twitter, and Instagram.  Hosts: Dave Chang and Chris Ying Guest: Bryan Ford Producer: Isaac Lee Associate Producer: Sasha Ashall Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris Ying, Bryan Ford, and Priya Krishna, a never-before-heard combination of wedgies, join to discuss the three recipes they have chosen to represent a staple food of cultures across the globe: yuca. Find the recipes for this episode and all previous episodes on The Ringer’s website and follow along with the conversation on Facebook, Twitter, and Instagram.  Host: Chris Ying Guests: Bryan Ford and Priya Krishna Producer: Isaac Lee  Associate Producer: Sasha Ashall

Bryan Ford graduated with Full-time Web Development Cohort 42. Prior to starting at Nashville Software School, I spent six years working in corporate tax. During this time, I found myself becoming the go-to person in the department for leveraging technology to improve processes to provide quicker and more accurate numbers throughout multiple areas. This led me to become interested in the development side of the software I was using and, I have now found a new field that I believe utilizes my attention to detail and problem solving abilities that I have developed during the course of my previous career.