Podcasts about butter the inadvertent education

For Lit Up's final episode of 2022, Angie and Ruby (a brilliant colleague who works on the Sugar23 Books imprint, and spent a past life as a bookseller at New York City's iconic Three Lives & Company), catch up about their year in great books, titles they've loved, what's topping their list for winter break marathon reading sessions, and recommended book gifts for all the avid readers in your lives this holiday season. Books we talk about on this ep include: The English Understand Wool by Helen DeWitt: https://bookshop.org/p/books/the-english-understand-wool-helen-dewitt/17643357?ean=9780811230070 The Midcoast by Adam White Lessons in Chemistry by Bonnie Garmus Acne: A Memoir by Laura Chinn The Marriage Portrait by Maggie O'Farrell Romantic Comedy by Curtis Sittenfeld Heating & Cooling: 52 Micro-Memoirs by Beth Ann Fennelly Joyful: The Surprising Power of Ordinary Things to Create Extraordinary Happiness by Ingrid Fetell Lee Fly Girl: A Memoir by Ann Hood Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain The World of Natural Wine: What It Is, Who Makes It, and Why It Matters by Aaron Ayscough Catch up on any episodes you missed this year at https://www.lituppodcast.com/ (or wherever you like to listen!). More to come in the shiny new year. Learn more about your ad choices. Visit megaphone.fm/adchoices

For Lit Up's final episode of 2022, Angie and Ruby (a brilliant colleague who works on the Sugar23 Books imprint, and spent a past life as a bookseller at New York City's iconic Three Lives & Company), catch up about their year in great books, titles they've loved, what's topping their list for winter break marathon reading sessions, and recommended book gifts for all the avid readers in your lives this holiday season. Books we talk about on this ep include: The English Understand Wool by Helen DeWitt The Midcoast by Adam White Lessons in Chemistry by Bonnie Garmus Acne: A Memoir by Laura Chinn The Marriage Portrait by Maggie O'Farrell Romantic Comedy by Curtis Sittenfeld Heating & Cooling: 52 Micro-Memoirs by Beth Ann Fennelly Joyful: The Surprising Power of Ordinary Things to Create Extraordinary Happiness by Ingrid Fetell Lee Fly Girl: A Memoir by Ann Hood Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain The World of Natural Wine: What It Is, Who Makes It, and Why It Matters by Aaron Ayscough Catch up on any episodes you missed this year at https://www.lituppodcast.com/ (or wherever you like to listen!). More to come in the shiny new year. Learn more about your ad choices. Visit megaphone.fm/adchoices

With Excitement allow me to introduce to you today's guest, Owner/Operator of Found Kitchen And Social House,  The Barn Steakhouse, PATTY2, and Stolp Island Social, Amy Morton.   Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Give the guest what they want." "Always say yes." "Think outside the box." "Do what is right." In today's episode with Amy Morton we will discuss: 4th (or 5th) generation restaurateur The Playboy organization The margins Tipping causes an unfair distribution of earnings Paying more to cooking staff is essential Tracking and watching the numbers is how you stay open Payroll is our biggest and most controllable number Reverse engineering your numbers Have a SINGULAR vision Industry rebellion Creativity without pressure The value of a dollar Integrating your identity into your work Restaurateurs spend too much money on the build-out Opening mistakes Finding a chef The host position Advice on partnerships Communications, intentionality, and ego Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? My personality What is your biggest weakness? Feeling a need for others to buy in What's one question you ask or thing you look for during an interview? What's your dream position? What's a current challenge? How are you dealing with it? Making sure the restaurants make moneyBe hands-on and efficient. Share one code of conduct or behavior you teach your team. Genuine What is one uncommon standard of service you teach your staff? Give back What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Make people feel at home Name one service you've hired. Chris Hesterberg - Midwest Hospitality Controls Group What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Bentobox If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what you love Be honest Love eachother Contact info: Email: amy@foundkitchen.com Instagram: personal: @amythemort Found Kitchen: @foundkitchen The Barn Steakhouse: @barnevanston Stolp Island Social: @stolpislandsocial Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Amy Morton for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

This week, Liberty discusses a few great older books, including Dry Bones in the Valley. This episode is sponsored by TBR, Book Riot's new subscription service offering tailored book recommendations for readers of all stripes. Subscribe to All the Books! using RSS or Apple Podcasts and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. Books discussed on the show: Gideon the Ninth by Tamsyn Muir Bone by Jeff Smith The Lovely Bones by Alice Sebold The Bone Witch by Rin Chupeco The Bone Collector by Jeffrey Deaver Dry Bones in the Valley by Tom Bouman Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton Children of Blood and Bone by Tomi Adeyemi The Ten Thousand Doors of January by Alix E. Harrow  

Follow Milan @milan_patel on twitterNotes: Sleep With Me podcast; Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton; Native Son by Richard Wright; One Hundred Years of Solitude by Gabriel García Márquez; The Cave by José Saramago; The Stench of Honolulu: A Tropical Adventure by Jack HandeyFollow Brent @brentflyberg; brentflyberg.com. Follow Kelly @kerlyhan; kellyhannahcomedy.com Theme song from Schnupp & the pups schnuppthepups.bandcamp.com/album/demo

Materials engineer and presenter Mark Miodownik and Diana Henry, the food writer for the Sunday Telegraph, tell Harriett Gilbert about the books they love. Books tossed into the discussion are: The Third Policeman by Flann O'Brien, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton and The Soul of Kindness by Elizabeth Taylor. Producer Beth O'Dea.

Dream Guest Work. With Just Showing Up. Welcome to a very special episode! Back in February 2015 when I started this podcast, I spent a great deal of time figuring out my core values. Face-to-face interviews? Check. Community focus? Check. Dream guest? That one was easy. Gabrielle Hamilton of Prune in NYC is #1 on my laminated list, both for her otherworldly food but even more so for her panache with food writing. Ever since I devoured her Mind of a Chef episodes and her memoir, Blood, Bones, & Butter: The Inadvertent Education of a Reluctant Chef, I've been praying to the podcast gods to somehow, some way talk with this woman who writes likes I want to write and cooks the food I want to eat. In this episode, I traveled to Merroir in Topping, Virginia to record her event with Chef Dylan Fultineer of Rappahannock in Richmond - a lunch completely foraged in and around the restaurant. Oysters, rockfish, trout, and greens. Softshell crab and sweet potatoes. Hyperlocal and cooked simply over a grill. With minimal ingredients, so the main one shines through. Around 50 people attended this event as part of Richmond's 4th Annual Fire, Flour, & Fork festival which is quickly becoming one of my favorite food gatherings of the year. Listen and you'll see why. Picture a perfect 80-degree sunny day, no humidity or wind, with only the seagulls, lapping water, and crunching oyster shells underfoot and the happy smiles of other diners as your companions. Gaze at the pictures in my Facebook album as you listen. It's almost as if you are there. Speaking with Chef Hamilton was a dream come true, a major career highlight. Great things happen when you choose to show up for your life. In the second half of the episode, hear Chef Hamilton speak with Kerry Diamond of Cherry Bombe as part of Gabrielle's keynote address at Fire, Flour, & Fork. Topics include women in the kitchen, the challenges of being a chef, mentoring and what that means, and Gabrielle's new book, a memoir. Pictures are on my Facebook profile. It's charming and funny and thoughtful and only cemented my belief that Gabrielle Hamilton is the ballsiest, most badass chef and writer around. Enjoy! From the Fire, Flour, & Fork website: "Gabrielle is the chef/owner of PRUNE, which she opened in New York City’s East Village in October 1999. PRUNE has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of all major food magazines. Gabrielle has made numerous television appearances including segments with Martha Stewart, Mark Bittman, and Mike Colameco and was the victor in her Iron Chef America battle against Bobby Flay on The Food Network in 2008. Most notably, she won an Emmy for her role in Season 4 of the award-winning PBS series Mind of a Chef. Gabrielle has written for The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, Food & Wine, Afar, Travel and Leisure, Vogue, The Wall Street Journal, Elle, and House Beautiful. Her work has been anthologized in Best Food Writing 2001, 2002, 2003, 2004, 2005, 2006, 2011 and 2013. Gabrielle was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation and in 2011 won the category. She is the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation’s award for Writing and Literature in 2012. She won her third James Beard award in 2015 for her piece “Into the Vines” published in Afar. Most recently, she wrote the cookbook, Prune, featuring 250 recipes from her East Village restaurant. She is a monthly columnist for The New York Times Magazine and is currently at work on her next book, a memoir, to be completed in 2018." Speakers you will hear in this episode: Wendy Wyne - Marketing & PR Director, Rappahannock Oyster Company Patrick Oliver - Farm Manager, Rappahannock Oyster Company Susan Winiecki - Co-Founder and Co-Manager, Fire, Flour, & Fork Dylan Fultineer - Chef, Rappahannock Gabrielle Hamilton - Chef, Prune Bryce Carson - Fire, Flour, & Fork Volunteer Kerry Diamond - Cherry Bombe SHOW NOTES – Links to resources talked about during the podcast: Restaurant Unstoppable - Thank you, Eric Cacciatore, for having me on your podcast! Tim & Sarah Gorman, Cardinal Point Winery - Listen to their episode then buy your tickets to the 14th Annual Oyster Roast. This weekend! Fire, Flour, & Fork - Richmond's BEST food event. One of my favorites. Cherry Bombe - Where fashion meets food. With a huge shot of feminism to boot. Cherry Bombe cookbook - Get you one! It's glorious. Rappahannock River Oysters - Oh yeah baby. The best. Order them online! Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Hey, cuties! It's time for another edition of Drunk of the Book Club!!! HAAAAYYYOOOOO In this episode, we discuss the ickiness of transphobia (dear listeners, if you don't think the end was transphobic, let us hear your opinion), as well as the in-your-face symbolism and the can't-put-it-down-ness of this book. We also discuss how much Olivia hates Steinbeck (gasp) and how Ashley left her copy of the book in a hotel room (groan). Olivia drinks: Bogle Chardonnay Ashley drinks: A margarita We read: Boy, Snow, Bird by Helen Oyeyemi Up next: Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton

Gabrielle Hamilton is the chef and owner of Prune in New York City and the author of the New York Times bestselling memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef. On the show, Gabrielle talks about why irony is an enemy in modern cooking (5:30), how her abbreviated childhood shaped her personality and career (15:00), and why she doesn’t hold any concepts or philosophy about food (24:00). Plus, Brian and Gabrielle discuss whether or not she’s aware of the nostalgic dining experience she’s creating for people (34:00) and why Gabrielle doesn’t think taste is subjective (40:00). Topics mentioned: Prune Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton What Salmon Know by Elwood Reid If I Don’t Six by Elwood Reid University of Michigan Mind of a Chef  Ernest Hemingway’s Six Word Story Mario Batali’s Six Word Memoir Ralph Waldo Emerson’s Essays “Romeo Had Juliette” by Lou Reed elBulli Daniel NYC People mentioned: Gabrielle Hamilton Elwood Reid Mario Batali David Chang Anthony Bourdain Seth Godin Ferran Adria Dan Barber The Moment is brought to you by Amazon. Detective Harry Bosch is back on the new season of Amazon’s Original Series Bosch, based on the best selling novels by Michael Connelly. Stream the new season now on Amazon Prime Video.  Twitter: @BrianKoppelman iTunes: itunes.com/themoment

Gabrielle Hamilton is the chef and owner of Prune in New York City and the author of the New York Times bestselling memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef. On the show, Gabrielle talks about why irony is an enemy in modern cooking (5:30), how her abbreviated childhood shaped her personality and career (15:00), and why she doesn’t hold any concepts or philosophy about food (24:00). Plus, Brian and Gabrielle discuss whether or not she’s aware of the nostalgic dining experience she’s creating for people (34:00) and why Gabrielle doesn’t think taste is subjective (40:00). Topics mentioned: Prune Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton What Salmon Know by Elwood Reid If I Don’t Six by Elwood Reid University of Michigan Mind of a Chef  Ernest Hemingway’s Six Word Story Mario Batali’s Six Word Memoir Ralph Waldo Emerson’s Essays “Romeo Had Juliette” by Lou Reed elBulli Daniel NYC People mentioned: Gabrielle Hamilton Elwood Reid Mario Batali David Chang Anthony Bourdain Seth Godin Ferran Adria Dan Barber The Moment is brought to you by Amazon. Detective Harry Bosch is back on the new season of Amazon’s Original Series Bosch, based on the best selling novels by Michael Connelly. Stream the new season now on Amazon Prime Video.  Twitter: @BrianKoppelman iTunes: itunes.com/themoment Learn more about your ad choices. Visit megaphone.fm/adchoices

Gabrielle Hamilton is the chef and owner of Prune in New York City and the author of the New York Times bestselling memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef. On the show, Gabrielle talks about why irony is an enemy in modern cooking (5:30), how her abbreviated childhood shaped her personality and career (15:00), and why she doesn't hold any concepts or philosophy about food (24:00). Plus, Brian and Gabrielle discuss whether or not she's aware of the nostalgic dining experience she's creating for people (34:00) and why Gabrielle doesn't think taste is subjective (40:00). Topics mentioned: Prune Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton What Salmon Know by Elwood Reid If I Don't Six by Elwood Reid University of Michigan Mind of a Chef  Ernest Hemingway's Six Word Story Mario Batali's Six Word Memoir Ralph Waldo Emerson's Essays "Romeo Had Juliette" by Lou Reed elBulli Daniel NYC People mentioned: Gabrielle Hamilton Elwood Reid Mario Batali David Chang Anthony Bourdain Seth Godin Ferran Adria Dan Barber The Moment is brought to you by Amazon. Detective Harry Bosch is back on the new season of Amazon's Original Series Bosch, based on the best selling novels by Michael Connelly. Stream the new season now on Amazon Prime Video.  Twitter: @BrianKoppelman iTunes: itunes.com/themoment To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices