Podcast appearances and mentions of Camilla Marcus

Camilla Marcus is a chef, restaurateur, and founder of west~bourne, a wildly progressive restaurant and products company based in Los Angeles. Camilla is one of my favorite big thinkers in food, and I so enjoyed having her in the studio to talk about some important topics of the day, including the pioneering west~bourne, her career in and out of the kitchen, and how the government can help restaurants survive during these challenging times.And before our conversation with Camilla, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: We love Spongies Cafe in Manhattan Chinatown, early thoughts on Keith McNally's buzzy memoir I Regret Almost Everything. Also: Visits to Kru in Brooklyn, Paul's Pel'meni in Madison, WI, and Smithereens in the East Village. And we're really enjoying the debut cookbook from New York City's Scarr's Pizza. It's called The Scarr's Pizza Cookbook and is out March 25.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ AND LISTEN TO MORE:This Is TASTE 444: Restaurants Are Broken with Akira Akuto [Apple]This Is TASTE 205: Rich Torrisi [TASTE]Buy Camilla's book: My Regenerative Kitchen See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Camilla Marcus, founder of west-bourne is my guest today and as someone who embodies the intersection of sustainability and community, her various collections feel right at home. She's a chef, entrepreneur, activist, and environmental trailblazer, redefining how we think about food, gathering, and planetary care - which is probably why she's been named one of Fast Company's Most Creative People in Business.As the founder of west~bourne, New York City's first zero-waste certified restaurant turned regenerative provisions brand, Camilla is deeply committed to making a lasting impact.Beyond her work in hospitality, she co-founded ROAR and the Independent Restaurant Coalition, collaborated with visionaries like Oishii, Ron Finley and MAD Agriculture, and written a cookbook, My Regenerative Kitchen, that empowers us all to eat well while doing good. And yet, as ambitious as her career is, Camilla also finds inspiration and grounding in the art of collecting.Today, we'll dive into the stories behind her incredible collections—vinyl records that set the tone for gatherings, signed menus that archive her love for what she calls a restaurant's first piece of art, and ceramics that embody her ethos of mindful craftsmanship. We'll hear how her collections reflect her values, influence her creative process, and offer a quiet, yet natural place to turn in the midst of her ever-expanding world.So without further adieu, this is Camilla Marcus, for Collectors Gene Radio.Westbourne - https://westbourne.com/Westbourne Instagram - https://www.instagram.com/westbourne/?hl=enCamilla Marcus Instagram - https://www.instagram.com/camilla.marcus/?hl=enCollectorsGene.com - https://collectorsgene.com/Cameron Steiner - https://www.instagram.com/cameronrosssteiner/?hl=en

On this episode, we have Camilla Marcus who is the Founder & CEO at west~bourne. West~bourne is supporting regenerative agriculture with their chef-driven snacks and pantry staples - all impeccably sourced, utilizing regenerative, sustainable, and organic ingredients. The brand's ethos is 'eat well. do better. gather often.' In this episode, Camilla shares her journey from chef to brand Founder, the philosophy behind west~bourne's unique model, the challenges and triumphs of leading with sustainability in the CPG space, and how Camilla is driving impact far beyond the plate.  We talk about west~bourne's new Regenerative Holiday Box, Camilla's new cookbook, My Regenerative Kitchen, and celebrate their big recent win with The Fresh Market. Episode Highlights: ❤️ Food is our common love language

What a fun conversation with the one and only Bobby Flay. Bobby joins us in the studio to talk about his New York City restaurant career, including highly memorable restaurants Mesa Grill, Bolo, Gato, and Bar Americain. We dig into why Mesa Grill was such a groundbreaking idea in the early 1990s and how his cooking there brought Southwest flavors into the mainstream. We also discuss how beating Bobby actually means beating Bobby, and we talk about some classic Iron Chef episodes as well as his great new cookbook, Bobby Flay: Chapter One.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: It's persimmon season (we have thoughts), Atlanta's Breaker Breaker is extremely chill, New York's 99 Favor Taste is the best birthday spot, Camilla Marcus wrote a really cool book, My Regenerative Kitchen. Also, some thoughts on cooking beans, when are beans really a "meal", and a reminder about how much we love the book Cool Beans. Lastly, the chicken Big Mac is very bad, and the new episodes of Chef's Table are very, very good. Stay tuned for an episode with Chef's Table creator David Gelb very soon.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM BOBBY FLAY:Bobby Flay Taught Ina Garten His Go-To Easy Pasta [F&W]Bobby Flay owes his career to an Easy-Bake Oven [Today]Don't Sleep on Pinto Beans [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Can the future of food be both delicious and sustainable? In this episode of A Really Good Cry, I chat with Camila Marcus, an inspiring chef, restaurateur, and sustainability advocate. Known for her pioneering work in promoting ethical dining, Camila shares her journey from growing up in Los Angeles to creating a more sustainable future for the food industry.  We explore the concept of regenerative farming, how restaurants can drive environmental change, and practical ways to contribute to a healthier planet. Camila's wisdom on balancing innovation, responsibility, and profitability offers a fresh perspective on the future of food.    What We Discuss: 00:00 Intro 01:38 What is regenerative farming? 04:58 The language of food 09:06 Why farmers choose monocropping 11:17 “Lab food never solved any problems…” 14:17 Intellectual property rights in the food industry 16:10 Sustainability vs. trends in food 18:56 How to get started with regenerative living 25:17 Misconceptions about healthy eating 27:29 Starting a farm at home 34:26 Balancing motherhood and career with four kids 37:14 Camila's IVF journey 41:59 The importance of community 44:28 Why we need to talk about IVF more   Follow Camila: https://www.instagram.com/camilla.marcus/ https://www.tiktok.com/@camilla.marcus My Regenerative Kitchen Book   Follow Radhi: https://www.instagram.com/radhidevlukia/ https://www.youtube.com/channel/UCxWe9A4kMf9V_AHOXkGhCzQ https://www.facebook.com/radhidevlukia1/ https://www.tiktok.com/@radhidevlukia See omnystudio.com/listener for privacy information.

“I don't like to accept the status quo,” says today's guest, activist, chef, and mom of four Camilla Marcus. Camilla joins host Kerry Diamond to talk about her debut cookbook, “My Regenerative Kitchen: Plant-Based Recipes And Sustainable Practices To Nourish Ourselves And The Planet,” and the steps folks can take to have a greener kitchen, from reading labels to purchasing regenerative pantry brands. Camilla also talks about her groundbreaking New York City eatery, west~bourne, which served as a laboratory for her ideas about sustainability, tipping (or rather no tipping), and childcare. Camilla closed west~bourne during the pandemic and transitioned the company to a packaged goods brand that is known today for its avocado oil and sustainable packaging, but she continues to fight for change in the restaurant industry.Click here for Camilla's Lemon & Red Lentil Risotto recipe from “My Regenerative Kitchen.”Thank you to Kerrygold for supporting our show. For Jubilee Wine Country tickets, click here. Click here for the fall issue of Cherry Bombe with cover stars Jeni Britton of Jeni's Splendid Ice Cream and Abi Balingit of The Dusky Kitchen.Check out Jessie Sheehan's new cookbook and get tickets for her tour. Visit cherrybombe.com for subscriptions and show transcripts. More on Camilla: Instagram, west~bourne, website, “My Regenerative Kitchen” cookbookMore on Kerry: Instagram

In this episode of the SEAM Podcast, we sit down with Camilla Marcus, a passionate advocate for health, wellness, and sustainable food systems. As the founder of West~bourne, a plant-based restaurant in Los Angeles, Camilla has dedicated her career to redefining the dining experience by focusing on healthy, inclusive, and environmentally-conscious practices.For more, follow The Seam on Instagram, watch full episodes on Youtube, or visit the Lynne Cohen Foundation website.Produced by Peoples Media Hosted on Acast. See acast.com/privacy for more information.

Our co-founder, Cora Hilts, visits Camilla Marcus, founder of the regenerative, carbon-neutral provisions brand west~bourne, at her home in LA to chat all things regenerative food, farming, and finance. The chef, entrepreneur, activist, and mother of three challenges conventional ideas about our food systems and environmental stewardship. This Podcast episode is brought to you by our friends at ⁠Obakki Skincare⁠! Camilla brings her wisdom of a lifetime in the restaurant business and growing up in LA surrounded by sustainable living and organic eating influences. Her driven nature comes out in how she runs west~bourne as a business, and her keen understanding of what it means to finance the regenerative movement can inspire us all to consider how we can do our part. She reminds us not to forget to look into the truth of how the world is set up to favour what is easy and what has always been done and to, instead, do differently. Named one of Fast Company's Most Creative People in Business, Camilla Marcus is a chef, entrepreneur, activist, and mother of three who is challenging conventional ideas about our food systems and environmental stewardship. Drawing from her Californian roots, she started west~bourne as New York City's first zero-waste certified restaurant and has now expanded its mission of eating well and doing better into a collection of regenerative, carbon neutral provisions for the modern home. Committed to cross-industry innovation, Camilla's endeavors range from championing regenerative farming to reshaping the hospitality landscape. She co-founded ROAR (Restaurants Organizing Advocating Rebuilding) and is a founding member of the Independent Restaurant Coalition (IRC). In addition, her passion extends to crafting a more equitable childcare system for working mothers. Camilla is also a member of the Fast Company Impact Council and part of the invitation-only Google Food Lab think tank. BRAND NEW: OBAKKI SKINCARE Obakki Skincare is simple. Our products are formulated with nature's wisdom in mind we use the purest possible raw ingredients for the best, safest results. Obakki Skincare is highly concentrated in naturally occurring antioxidants and nutrients to optimize and protect your skin's function-to strengthen and nourish. We know you want the best for your skin. We trace the origin of each ingredient to ensure that every Obakki Skincare formulation is natural, plant-based and of the highest quality. And, our products will never contain palm oil, artificial fragrances, artificial colourants, parabens, sulfates or animal products. Single-ingredient concentrations mean that you can personalize your skincare results by hand-selecting and layering a unique combination of formulations that will best nourish your skin, for a simple daily ritual. Obakki Skincare's full range of products are created with hand-cultivated and wild-harvested ingredients.

Welcome to The Cool Mom Code Podcast's latest episode, where host Lizzy Mathis is joined by the remarkable Camilla Marcus—an accomplished chef, activist, entrepreneur, and adventurer. Buckle up for an unfiltered and captivating conversation that delves into the depths of motherhood and beyond. Camilla shares her daring desire for a fourth child and her extraordinary journey of raising three kids under the age of three. Discover the art of "more is more" as Camilla proudly wears the badge of a maximalist and recounts the unforgettable moment of having labor contractions at her own baby shower! Travel back in time to Camilla's childhood on the streets of LA, sharing stories of growing up with Japanese culture and a relentless curiosity for trying new things. Learn about her culinary dreams and adventures, from attending culinary school in the heart of NYC to her early activism for causes she passionately believes in. Camilla's commitment to environmental consciousness in the restaurant industry will leave you inspired, and her insights into building business empathy are a must-listen for aspiring entrepreneurs. Explore the challenges of motherhood, from fertility issues to the problems within the traditional childcare industry, and discover the power of the 50/50 parenting method. Tune in for a deep dive into relationships and effective communication, and delve into the profound motherly connection that shapes children's mental well-being.This episode is a rollercoaster of emotion, wisdom, and authenticity, featuring two extraordinary women who aren't afraid to embrace every facet of life. Join Lizzy and Camilla as they navigate the fascinating intersection of motherhood, career, and personal growth. It's a conversation that will leave you inspired, empowered, and ready to conquer the world. Sponsor: HelloFresh.com/50coolmom and use code 50coolmom for 50% off plus free shipping! Make sure to subscribe, rate, review and follow us on Instagram: @thecoolmomcodepodcast @thecoolmomco @lizzymathis. Watch this episode in full on Lizzy's YouTube Channel: https://youtu.be/HhGRHf1cxPo Visit https://shareasale.com/u.cfm?d=1078414&m=73004&u=4022866&afftrack= - $50 Off $200 Purchase - COOLMOM - right now and get ready to Let Your Geek Sideshow!  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, chef and hospitality entrepreneur Camilla Marcus shares her insights on sustainable food practices and moving toward a zero-waste lifestyle. Founder of NYC-based restaurant turned upscale provisions company west~bourne, Camilla also co-founded of ROAR (Restaurants Organizing Advocating Rebuilding) and is a founding member of the Independent Restaurant Coalition. Camilla and Morgan chat mom-to-mom about raising environmentally aware children and the environmental and health impacts of eating real vs. processed foods. Camilla also shares her philosophy of “honoring nature as nature intended” and offers tips on how to use zero-waste tools at home.

Camilla Marcus is the founder of the innovative company, Westbourne, the climate change-focused and sustainable food brand with its minimalist, intentional approach to food, lifestyle, and gathering. She is a chef, entrepreneur, and activist trailblazing what it means to be a good steward for our planet, people, and future through the lens of food. The ultimate generalist, she has a JD/MBA. She is a mindful, notable chef considered a leader in plant-based, climate-centered cooking and who's collaborated with brands such as Nike, Allbirds, Tanya Taylor, and Vogue. She's recently gained national recognition for her philanthropic leadership as a co-founder of ROAR (Restaurants Organizing Advocating Rebuilding) and a founding member of the IRC (Independent Restaurant Coalition) to establish critical support for the restaurant industry and its 11 million workers during the pandemic.  Listen to this Takin' Care of Lady Business episode with Camilla Marcus about her food company, Westbourne, their goals for making better use of the environment, and Camila's journey as a female-led entrepreneur in the restaurant industry. Here is what to expect on this week's show: Camilla's early background with culinary arts and why she created her company, Westbourne; being motivated by her passion for protecting the Earth and wanting to connect conscious decisions within two worlds  Explaining the unique sides of Westbourne's products such as their 100% compostable packaging and carbon-neutral supply chain  The gender bias within the restaurant industry and how Camilla changed the narrative of her credibility being questioned  The obstacles Camilla faced when it came to financing Westbourne as a female-led business and a look into the early stages of sales for a small restaurant  Recognizing the power of “microactivisim” and the importance of having structural support as a country and why the gender wealth gap needs to be bridged Recognizing the importance of curiosity, research, and constant innovation Connect with Camilla: Website: https://westbourne.com/  Instagram: @camilla.marcus  Learn more about your ad choices. Visit megaphone.fm/adchoices

Camilla Marcus is a chef, entrepreneur and advocate dedicated to rethinking what it means to be a good neighbor through the lens of hospitality. Named one of Fast Company's “Most Creative People in Business”, she is the Chef/Founder of west~bourne, a pioneering hospitality business that began as a zero-waste restaurant in SoHo, Manhattan. Since closing the restaurant's doors in September 2020 due to COVID-19, Camilla has grown the brand to include online retail, packaged provisions and curated culinary experiences. She is additionally co-founder of Restaurants Organizing Advocating Rebuilding (ROAR), and The Independent Restaurant Coalition (IRC), both started to advocate for restaurants and hospitality workers during the pandemic.

Camilla Marcus is a chef, entrepreneur, and activist who is on a mission to eat well and do even better. She sits down with us to share her story of egg freezing, IVF, and starting a family over 35. We also chat about breech babies, VBAC deliveries, and how she's learned to be her biggest advocate along the way.

Host Camilla Marcus of west~bourne talks about empowering yourself and others with Lani Halliday of Brutus Bakeshop. FUTURE OF WOMEN is so excited to be launching our newest platform for elevating and celebrating women's voices: a lineup of FUTURE OF WOMEN Podcast miniseries on various topics from culinary to music to sex and beyond, guest hosted by leading women in each industry. Up first: Culinary with Camilla Marcus of west~bourne. Join us as Camilla speaks with five incredible women across the culinary industry. Episodes air every Tuesday.

Host Camilla Marcus of west~bourne talks about combating food apartheid with Kia Damon, chef and founder of Kia Feeds the People. FUTURE OF WOMEN is so excited to be launching our newest platform for elevating and celebrating women's voices: a lineup of FUTURE OF WOMEN Podcast miniseries on various topics from culinary to music to sex and beyond, guest hosted by leading women in each industry. Up first: Culinary with Camilla Marcus of west~bourne. Join us as Camilla speaks with five incredible women across the culinary industry. Episodes air every Tuesday.

Host Camilla Marcus of west~bourne talks about expanding access to and inclusion in the wine industry with June Rodil of Goodnight Hospitality. FUTURE OF WOMEN is so excited to be launching our newest platform for elevating and celebrating women's voices: a lineup of FUTURE OF WOMEN Podcast miniseries on various topics from culinary to music to sex and beyond, guest hosted by leading women in each industry. Up first: Culinary with Camilla Marcus of west~bourne. Join us as Camilla speaks with five incredible women across the culinary industry. Episodes air every Tuesday.

Host Camilla Marcus of west~bourne talks about telling stories with intention and integrity with culinary triple threat chef-recipe developer-entrepreneur Hawa Hassan of Basbaas. FUTURE OF WOMEN is so excited to be launching our newest platform for elevating and celebrating women's voices: a lineup of FUTURE OF WOMEN Podcast miniseries on various topics from culinary to music to sex and beyond, guest hosted by leading women in each industry. Up first: Culinary with Camilla Marcus of west~bourne. Join us as Camilla speaks with five incredible women across the culinary industry. Episodes air every Tuesday.

Host Camilla Marcus of west~bourne talks about advocating for independent restaurants with restaurateur Annie Shi of King. FUTURE OF WOMEN is so excited to be launching our newest platform for elevating and celebrating women's voices: a lineup of FUTURE OF WOMEN Podcast miniseries on various topics from culinary to music to sex and beyond, guest hosted by leading women in each industry. Up first: Culinary with Camilla Marcus of west~bourne. Join us as Camilla speaks with five incredible women across the culinary industry, starting with Annie Shi of King. Episodes will air every Tuesday.

Watching any number of popular cooking shows on TV, it’s fairly common to see chefs in a rage, spewing one sort of emotional outburst or another. That sort of stress might be enough to send most folks running, but not Camilla Marcus. Recalling her own encounters with angry kitchen staff as she worked her way up in the restaurant industry, she could do nothing but laugh if a chef berated her for something as innocuous as a carrot. This sort of fresh perspective was what helped her to develop west~bourne, a restaurant and market place where staff members rotate through all roles in order to learn and get a holistic perspective of how the business is run. Though the restaurant is temporarily shuttered during the pandemic, the wellbeing of her coworkers is ever at the forefront of Camilla’s mind. In that spirit she has partnered with Robin Hood to found ROAR, providing financial aid for NYC restaurant workers to provide some much needed relief in these tough times. Thanks for listening! Don't forget to pre-order Rebecca's new book, Fearless: The New Rules for Unlocking Creativity, Courage, and Success. Email your receipt to fearless@rebeccaminkoff.com to get the cost of the book as a credit on Rebeccaminkoff.com! It's a win-win! Follow Superwomen on Instagram. Big Ideas The prevalence of sexism in the restaurant industry at all levels. The unique philosophy and model behind west~bourne. Ways to support the restaurant industry during the pandemic. Guest Website west~bourne Roar --- Support this podcast: https://anchor.fm/superwomen/support

Cross-training to composting, there's a new breed of restaurateur out there. They're leveraging the newest restaurant tech and strategies from outside of our industry to create entirely new companies. Chef Camilla Marcus is leading the charge for change and today we run through several of her endeavors including a restaurant focused tech conference, a nonprofit for hospitality workers and her zero waste restaurant West~Bourne. For more on West~Bourne go to www.westbourne.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

This week, on Inside Julia’s Kitchen, host Todd Schulkin interviews Camilla Marcus, chef and owner of west~bourne, co-founder of ROAR (Relief Opportunities for All Restaurants), and a founding member of the IRC (Independent Restaurant Coalition). They discuss the pending implosion of the restaurant industry and how we can save it. Plus, Camilla shares her Julia Moment.Image courtesy of Emily Schnindler.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

On this week's episode of The Main Ingredient, David and Manny speak with restaurateur and fellow member of the Independent Restaurant Coalition, Camilla Marcus.

Join these incredible leaders: Camilla Marcus, Naama Tamir, Chef JJ Johnson, Tom Colicchio, Andrew Rigie, and Salil Metah. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Restaurateur, activist and angel investor Camilla Marcus joins Jordan Salcito for episode 10 of Opening Up. Camilla's restaurant, West~bourne, reinvented the model for hospitality with its commitment to zero-waste, wellness philosophy, investment in the neighborhood, forward-thinking "accidentally vegetarian" menu and more. This episode touches on natural wines, wine-buying in Manhattan, motherhood, Independent Restaurant Coalition and ROAR NY, an organization Camilla co-founded to save the restaurant industry amidst Covid-19.

From the industry’s painful beginnings when enslaved people worked for no wages—just tips—to the inappropriate behavior and abuses of power, come with us as we explore the history and legacy of the restaurant industry. We then visit one restaurant designing an entirely new, equitable model from scratch. Visit Visit https://page.ideo.com/food-podcast-7 for full show notes.

This week's Mom Boss is one incredible woman! Camilla Marcus is a chef and restaurateur, entrepreneur and angel investor. She is the founder of west~bourne, the popular all day, zero-waste restaurant in SoHo, Manhattan that operates with a unique, fully integrated philanthropic business model.Camilla joins Hilaria and Daphne to discuss how her culinary career working for some of New York City’s most celebrated restaurants led to the launch of her own restaurant. Plus how she supports the local hospitality industry, which needs the help now more than ever, in the wake of the pandemic. Plus, the challenge of running her own restaurant and being a present mom.Visit ROAR and the Independent Restaurant Coalition to help support local restaurants during the pandemic. If you are a Mom Boss or no of one, email us with your questions at mombrainpod@gmail.com and make sure to put mom boss in the subject line. Follow us on Instagram, just search for @MomBrain. We answer a lot of your questions on there! Check out videos of our episodes on our YouTube channel! We also invite you to become a member of Mom Brain's official Facebook Group.

It’s true that restaurants rely on the idea that people will turn up to eat, but they also make up four percent of the U.S. GDP. Camilla Marcus, the restaurateur behind NYC’s Westbourne, talks with Melissa Biggs Bradley about the industry’s battle for survival, the way we eat now, the meals that dominate her flavor profiles, along with the parenting skills she’s trying to acquire and why she’ll never stop traveling. https://www.saverestaurants.com, https://www.roarnewyork.org

On today's episode of All in the Industry®, Shari Bayer is joined by Camilla Marcus, Chef/Founder of west~bourne, the popular all day, zero-waste restaurant in SoHo, Manhattan that operates with a unique, fully integrated philanthropic business model. Through a partnership with Robin Hood Foundation, 1% of every purchase made at the restaurant benefits The Door, an organization that supports local hospitality training for youth and from which west~bourne hires most of its team. A native Angeleno, Camilla created west~bourne’s menu to pay homage to California’s bounty, while every detail of west~bourne’s design has been thoughtfully sourced with California craftsmanship and sustainability in mind. Camilla is a co-founder of Relief Opportunities for All Restaurants (ROAR), an organization working to enact a sustainable future for the restaurant industry in New York. In partnership with Robin Hood, ROAR provides direct cash assistance to restaurant workers in New York City. Camilla is also a founding member of the Independent Restaurant Coalition (IRC).  Formerly the Director of Business Development for Union Square Hospitality Group, Camilla has also worked in real estate investing for Colony Capital and CIM Group. She trained in both business and law at the Wharton School and New York University, and earned a culinary degree from the International Culinary Center.  Today's show also features Shari's PR tip to be an activist; Industry News discussion, including COVID-19; and Solo Dining experience at Peeko Oysters in New Suffolk, NY on the North Fork of Long Island. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Emily Schnindler.All in the Industry is powered by Simplecast.  

Camilla Marcus is the Chef/Founder of west~bourne in SoHo, co-founder of Relief Opportunities for All Restaurants (ROAR) and founding member of the Independent Restaurant Coalition (IRC). Camilla loved food and restaurants from a young age, but realized her passion for the hospitality industry while in culinary school when she figured out that food/restaurants are really the meeting of art and commerce. Camilla has worked in many roles at restaurants across New York City, opened up a place of her very own and has become a true leader and advocate in the industry. Camilla chats with host Danielle about the important societal and economic impact of restaurants, building coalitions to support independent restaurant owners during the pandemic, how restaurants can support inclusivity and diversity within the industry and how we can rethink hospitality and the labor structure as a whole.

Hosted by David and Nycci Nellis. On today’s show: • The Foodie and the Beast COVID Cocktail Hour with Juan Coronado of the Colada Shop, a RAMMY nominee for cocktail program of the year, during which we’re all gonna make a knockout cocktail right along with him (see the list of ingredients @nycci nellis on Twitter or Instagram); • Shawn Townsend, Washington, D.C.’s director of the mayor’s office of nightlife and culture, the central point of contact between the city’s government, the nightlife industry, and District residents, joins us to discuss the city’s reopening plans; • Debbie Shore, cofounder and CEO of Share Our Strength and No Kid Hungry joins us to discuss the already enormous challenges of addressing hunger, especially childhood hunger, during the pandemic, when food resources are stretched even further and shortages put low-income families at even greater risk; • Camilla Marcus, chef and owner of New York’s west~bourne and a prominent member of the leadership team of the Independent Restaurant Coalition, is with us to discuss efforts to preserve the hospitality industry in the face of the COVID pandemic; • The Neighborhood Restaurant Group’s spirits manager and mixologist extraordinarire, Nick Ferrell, talks about selling pre-batched cocktails to go, something you couldn’t do before COVID.

Hosted by David and Nycci Nellis. On today's show: • The Foodie and the Beast COVID Cocktail Hour with Juan Coronado of the Colada Shop, a RAMMY nominee for cocktail program of the year, during which we're all gonna make a knockout cocktail right along with him (see the list of ingredients @nycci nellis on Twitter or Instagram); • Shawn Townsend, Washington, D.C.'s director of the mayor's office of nightlife and culture, the central point of contact between the city's government, the nightlife industry, and District residents, joins us to discuss the city's reopening plans; • Debbie Shore, cofounder and CEO of Share Our Strength and No Kid Hungry joins us to discuss the already enormous challenges of addressing hunger, especially childhood hunger, during the pandemic, when food resources are stretched even further and shortages put low-income families at even greater risk; • Camilla Marcus, chef and owner of New York's west~bourne and a prominent member of the leadership team of the Independent Restaurant Coalition, is with us to discuss efforts to preserve the hospitality industry in the face of the COVID pandemic; • The Neighborhood Restaurant Group's spirits manager and mixologist extraordinarire, Nick Ferrell, talks about selling pre-batched cocktails to go, something you couldn't do before COVID.

From farms and processing plants to restaurants and grocery stores, the pandemic has disrupted the food system and put food policy at the forefront of national discourse. Grassroots organizers, labor strikes, and rallying cries are beginning to influence new regulations surrounding essential businesses, government relief efforts, and creative solutions to save independent restaurants.This week, we’re diving into the nuts and bolts of various policy initiatives, to understand who has received federal loans, how independent restaurants have coalesced to demand greater support, why the bailout of the United States Postal Service could benefit small food businesses, and how a pilot program allowing SNAP recipients to shop online could negatively impact independent grocers.Meat and Three is powered by Simplecast.

When Camilla Marcus opened west~bourne, a neighborhood restaurant with a soulful mission, she already had a revolution in mind. Hear how she's channeled her leadership into battling for immediate and lasting government reform at the state and national levels and why such reform is so urgently needed for businesses and 15 million workers across the country in the wake of mass layoffs. Later in the show, Camilla shares how she's hanging on to her west~bourne team by launching an innovative, in-house educational platform. 

Camilla Marcus of west~bourne joins the show to talk about the innovative ways her restaurant is providing childcare to it's employees. Hosts: Daniel Geneen (@danielgeneen), Producer, Eater Amanda Kludt (@kludt), Editor in Chief, Eater More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Camilla Marcus is the founder of west~bourne cafe in New York City and the co-founder of TechTable, a hospitality technology thought leadership platform. Camilla and I sat down to talk about her journey into the intersection of food and technology, and the exciting new partnership she’s created to bring childcare to her employees. Thank you Camilla for joining me on Positively Gotham Gal this week. I highly recommend you stop by west~bourne cafe in New York City, www.westbourne.com. You can also learn more about TechTable by visiting www.techtablesummit.com.

Camilla Marcus is one of the most dynamic women on the food scene. Not only is she the founder of west-bourne, the rule-bending, community-minded all-day eatery in SoHo, but she is a change agent pushing the industry to confront the challenges faced by working families. Camilla, who became a mom recently, has partnered with a local child care company and is providing her employees with subsidized access to daycare and nightcare. Tune in to hear how Camilla is making it happen. Also, learn why blogger Laura Scherb of Page And Plate thinks Emily Nejad of Bon Vivant Cakes is the bombe! This episode is presented by Sugar Free Three by author Michele Promaulayko.

What would a Sun in Aries, Moon in Leo, Capricorn Rising look like? In this episode, I'm going to be speaking with Camilla Marcus, the Founder of west~bourne, an all-day cafe with a charitable mission and insanely good plant-based food. We are going to discuss how and where her intuition shows up in the chart, how having several planets in Aries can lead to an unconventional career path, and what her Moon says about her approach to parenting. Camilla's Chart: Capricorn Rising Sun in Aries (4th House) Mercury in Aries (4th House) Moon in Leo (8th House) Venus in Aries (4th House) Mars in Taurus (5th House) Jupiter in Aquarius (2nd House) Saturn in Scorpio (11th House)

Camilla Marcus is redefining restaurant culture with her popular New York restaurant West~bourne which pays homage to her California upbringing. “Accidentally vegetarian, decidedly wholesome,” it is on track to become the first zero waste certified restaurant in Manhattan. A departure from traditional hierarchical restaurant organizations, everyone in West~bourne is cross trained to perform all jobs, including doing the dishes. The result is a culture of passionate employees who subscribe to the company’s tenet of curiosity. Join me for an enlightening chat with Camilla to find out why she believes almond milk is on its way out, why she thinks heirloom mushrooms are the next kale and why you should start carrying a handkerchief.   Produced by Dear Media.  

Our first episode of the season focused on a more traditional route of funding through investor relations with Camilla Marcus. Today we’re going in a different direction of raising funds by exploring the path to opening Mae and Yonder here in PDX with Chef/Owner Maya Lovelace. Maya successfully crowdfunded her restaurant and we sat down to chat in special live episode of Opening Soon. Maya was an Eater Young Gun and Eater Portland Chef of the Year in 2016, a Zagat National 30 under 30 in 2017, a JBFA Rising Star semifinalist in 2017 and 2018, and a StarChefs Rising Star in 2018. Her restaurants draw on her family heritage in Appalachia with Yonder hitting on southern classics, and Mae a refined approach through a tasting menu personally delivered by the chef herself. Opening Soon is powered by Simplecast.

Let's talk about money honey. One of the most requested topics following last season was to talk more about financing options for new restaurateurs. Restaurants have notoriously slim margins and chefs aren’t known to have huge salaries. So how do you fund your project and what are potential investors looking for in your business plan? Our guest today is Camilla Marcus, Founder and Owner/Operator of West-Bourne, an accidentally vegetarian and decidedly mindful eatery in SoHo with a triple bottom line mission. Before opening West~Bourne, Camilla was the Director of Business Development at USHG, and worked in real-estate investing at Colony Capital and CM Group. Camilla is also an active Angel Investor and a co-founder of TechTable Summit. Opening Soon is powered by Simplecast.

In the studio with Camilla Marcus, founder of west~bourne, NYC’s all-day cafe we #pinefor and investor extraordinaire, chatting about launching social enterprises that last and funding other women-owned businesses, such as The Wing, Ramona and Great Jones

New York produces 12,000 tons of waste every day. Out of that 12,000 tons, only 17 percent gets recycled. Soon, we will have more plastic than fish in our oceans. In this no-nonsense conversation, the President of the United Nations General Assembly, María Fernanda Espinosa, and west~bourne founder Camilla Marcus, discuss solutions small and large to plastic pollution. Who is responsible for weaning society off its toxic addiction to plastic? And who should bear the brunt of regulation: consumers, corporations, restaurants, or manufacturers? Dare I Say is a podcast from HarpersBAZAAR.com that sits in on unfiltered conversations between the most influential women of our time—those daring to make the difference we deserve.

On today's episode of THE FOOD SEEN, west~bourne was born out of Camilla Marcus' bicoastal love of her birth and adopted cities: Los Angeles and New York. An artist in her own right, Marcus instead studied law, investment, and business development, knowing that “what you need before a restaurant, is a location”. After some time as Director of Business Development for Union Square Hospitality Group, she was finally ready to navigate the New York City real estate market, in hopes of bringing a mindful, “accidentally vegetarian”, zero-waste all-day-café to the scene. But there's so much more that goes into her nourishing menu of chia puddings, yogurt bowls, crispy corn tacos and “Mushreubens”. It's all about giving back; a percentage of all sales go to a local nonprofit that educates and trains in-need neighbor youth for jobs in hospitality, in which she hires directly from. Because that's the west~bourne way. The Food Seen is powered by Simplecast. Photo courtesy of west~bourne, by Nicole Franzen

Camilla Marcus-Dew of The Soap Co and Clarity discusses using good business as a vehicle to tackle many of the challenges we face as a society and shares insights into how providing employment and confidence can create strong positive impact.

Camilla Marcus has been a lawyer, chef, consultant, investor, one-time college admissions officer and founder. In this episode of In the Sauce, Ali asks her all about how her experiences have culminated with the founding of Westbourne, a social enterprise, all day cafe in Soho. They discuss the four golden pillars of entrepreneurship: Product, Market, Founder, Fit, and the difference between having a plan and having a strategy. Camilla's number one thought when it comes to building a team? Be a #talentmagnet. In the Sauce is powered by Simplecast

Angel investor and co-founder of TechTable, Camilla Marcus has had an intriguingly varied career in the restaurant industry including being the head of business development for the Union Square Hospitality Group. Marcus shares why she thinks it's important to go with your gut, to take risks, and to learn the love language of your friends and colleagues.

There are apps for almost every piece of the dinning experience. There are apps to recommend restaurants, buy the reservations, document the experience and paying for the meal. Non-industry folks, who have the idea to build a better experience for themselves and fellow diners, are developing most of the new restaurant technology. In-studio guests Camilla Marcus and Lauren Hobbs, founder of the Techtable Summit happening this September, talk about the need for the restaurant industry to become more engaged in developing their own technology. This piece was brought to you by Fairway Market