Podcast appearances and mentions of chad robertson

Today's guest is Ellen King, co-owner of Hewn Bread in Illinois and the author of the 2018 cookbook, “Heritage Baking.” Hewn is beloved for its dedication to heritage grains and traditional bread-making techniques. With locations in Evanston, Libertyville, and Winnetka, it's become a community staple, and Ellen's work has earned national recognition. Ellen joins host Jessie Sheehan to share her journey from discovering truly good bread in Norway to the influence Chad Robertson's “Tartine Bread” had on her craft to her underground bread club. Then, the duo walk through Ellen's banana bread recipe from “Heritage Baking,” and the baker shares her trick for getting extra moist and flavorful loaves. Click here for Ellen's Banana Bread recipe.To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Ellen: Hewn Bread, website, “Heritage Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef Or Amsalam, a two-time James Beard Award semifinalist and founder of Lodge Bread Co., which has three locations in Los Angeles.   Amsalam, who served in the military before pursuing his culinary dreams at Le Cordon Bleu, says he has always been obsessed with bread.    “Bread has always been a staple in my household,” Amsalam says. “Growing up in an Israeli Moroccan family, we ate bread with virtually everything: we ate bread with rice, we ate bread with potatoes, [we ate] bread with bread.”    He continues, “Towards the end of my cooking career, I started doing some private cheffing and I just couldn't find the type of bread that I wanted, so I just started making bread.”   Just as good bread has the power to elevate a dish, the opposite is also true “If you're eating shakshuka, and the bread is no good, it just kind of dulls it all down,” he explains.    Or Amsalam shares his love of bread, bread making tips, and his thoughts on the value of failure. He also shares his shakshuka recipe, which you can find at JewishJournal.com/podcasts.   Learn more at LodgeBread.com and follow @LodgeBreadCo on Instagram. Lodge Bread has locations in Culver City and Woodland Hills; the Pico bakery and cafe closes November 17. The new location in Beverly Hills opens November 22.   * National Homemade Bread Day is November 17. For more on baking bread at home, Amsalam recommends “Tartine Bread” by Chad Robertson and “Josey Baker Bread.” *   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

This Episode we interview Emma Cresswell, Chad Robertson, Joel Alston about their take on being a Gym Owner. Welcome to the Gym Lords Podcast, where we talk with successful gym owners to hear what they're doing that is working RIGHT NOW, and to hear lessons and failures they've learned along the way. We would love to share your story! If you'd like to be featured on the podcast, fill out the form on the link below. https://gymlaunchsecrets.com/podcast

This Episode we interview Emma Cresswell, Chad Robertson, Joel Alston about their take on being a Gym Owner. Welcome to the Gym Lords Podcast, where we talk with successful gym owners to hear what they're doing that is working RIGHT NOW, and to hear lessons and failures they've learned along the way. We would love to share your story! If you'd like to be featured on the podcast, fill out the form on the link below. https://gymlaunchsecrets.com/podcast

It's time for a brand new episode of The Flickcast. The podcast about stuff nerds love. This week it's Episode 497: The Endless. This week some of the stuff nerds love includes The Sandman, Westworld, For All Mankind, the original version of The Prisoner and a whole lot more. Plus, some of the usual even more. Please enjoy. Picks this week include Chris' pick of the epic sourdough-making bible Tartine Bread by Chad Robertson and Joe's pick of the series The Sandman. You can find The Sandman currently streaming on Netflix and Chris' pick wherever fine books are sold. If you like the show, please give it a rating or review on Apple Podcasts, or your app of choice. Every rating and review helps. And if you're really feeling it, consider becoming a Patron and supporting the show on Patreon. That would be super cool.  Thanks for listening! As always, if you have comments, questions, critiques, offers of sponsorship or whatever, feel free to hit us up in the comments, Twitter, Instagram or, yes, even Facebook. Plus, our newest Discord Channel is now live. Click the link for an invite and be sure to check it out.   Opening music by GoodB Music under Creative Commons License End music by Kevin MacLeod under Creative Commons License Image: Netflix

It's time for a brand new episode of The Flickcast. The podcast about stuff nerds love. This week it's Episode 497: The Endless. This week some of the stuff nerds love includes The Sandman, Westworld, For All Mankind, the original version of The Prisoner and a whole lot more. Plus, some of the usual even more. Please enjoy. Picks this week include Chris' pick of the epic sourdough-making bible Tartine Bread by Chad Robertson and Joe's pick of the series The Sandman. You can find The Sandman currently streaming on Netflix and Chris' pick wherever fine books are sold. If you like the show, please give it a rating or review on Apple Podcasts, or your app of choice. Every rating and review helps. And if you're really feeling it, consider becoming a Patron and supporting the show on Patreon. That would be super cool.  Thanks for listening! As always, if you have comments, questions, critiques, offers of sponsorship or whatever, feel free to hit us up in the comments, Twitter, Instagram or, yes, even Facebook. Plus, our newest Discord Channel is now live. Click the link for an invite and be sure to check it out.   Opening music by GoodB Music under Creative Commons License End music by Kevin MacLeod under Creative Commons License Image: Netflix

In honor of what would have been Julia's 110th birthday on August 15, we're devoting two episodes of Inside Julia's Kitchen to some of our favorite Julia Moments from the last few seasons. Part I features “Bread Book” co-authors Chad Robertson and Jen Latham, Chef Sandy D'Amato, Philadelphia Inquirer Food Editor Jamila Robinson, St. John Frizell of Brooklyn's Gage & Tollner, and Jaíne Mackievicz, the winner of Food Network's The Julia Child Challenge. Tune in to hear Julia Moments that reflect the joy and inspiration Julia brings to so many, as well as her impact as a talented writer.Photo Courtesy of Schlesinger Library.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.

Setting your rates is one of the hardest aspects of freelancing, and it might be holding you back. Such was the case of Chad Robertson, a freelancer who was severely undercharging for his services in the book editing and formatting industry. After Heidi hired him for a freelance job to edit her first book, Chad followed her advice to raise his rates and turned his annual earnings from $20,000 a year to a whopping $100,000! In this episode, we discuss how Heidi found Chad through his niche, the conversation they held about his rates, and how that turned his earnings into a 6-figure income. While it's not the fashion world, Chad's story is inspiring and relatable for all freelancers as he had to overcome mental barriers to raising his rates and finding the confidence to charge what he was worth.  TRIGGER WARNING: Chad discusses his early career as an immigration paralegal and touches on sensitive topics including severe poverty, suicide, and family separation. To skip this conversation, start listening at 11:50 into the episode.  For the complete show notes, including links to the resources mentioned, head over to Successful Fashion Designer!

Today's guest is Annapolis Real Estate Agent Chad Robertson with the PCS Hometeam that is a part of the Keller Williams Flagship of Maryland.  Here is information on Chad  

Potato farmers on PEI, Ray Keenan & Chad Robertson, discuss the good news that the US border will re-open to PEI spuds in the coming days. The farmers explain the challenges ahead in getting their potatoes moving again. We hear your feedback on urban planning. And on the phone-in: Jennifer Dunn of BDO Canada takes your income tax questions

Chad Robertson, a 6th generation potato farmer on PEI, share's his anxiety ahead of the coming growing season. With the continued ban on Island spuds going to the US, many farmers are facing crunch time. A young man talks about hiring his dad for his flooring business. And on the phone-in: Dr Jeff Goodall takes your pet care questions.

Salute Ihr gegrillten Pfirsiche! Wir sind zurück und haben eine neue Folge Küchenplausch mitgebracht. Euer akustischer Reibekuchen der Woche. Wir wollen nicht zuviel verraten, aber diese Folge ist wie eine Schüssel Schichtsalat. Es gibt viel zu entdecken und immer neue Überraschungen. Technische Probleme gab es auch aber die wurde in stundenlanger Kleinstarbeit im Maschinenraum rausreduziert. Dazu wie immer kalte Getränke, leckere Themen und Röstzwieben mit Ketchup. Haltet Eure Ohren mal rein und dann Abfahrt! Die Getränke aus Folge 064: - »Prenzlauer Berg Rasperry Sour« von PÕJALA - »Sauvignon Blanc« aus der Pfalz bei Aldi - »Pinot Blanc Fumé« von WEINCROWD bei dreiunddreißig in Hannover - »Helle Aufregung« von LANDGANG aus Hamburg - »Leffe Brune« Daniels Buchtipp für knusprig luftige Sauerteigbrote: »Tartine Bread« von Chad Robertson

This week on Inside Julia's Kitchen, host Todd Schulkin welcomes Chad Robertson and Jennifer Latham, co-authors of the recently published Bread Book: Ideas and Innovations from the Future of Grain, Flour and Fermentation. They discuss Tartine's bread baking philosophy, how collaborations with farmers led to even better flour and making your own next-level tortillas. Plus, we get a double Julia Moment.Photos Courtesy of Chad Robertson and Jennifer LathamHeritage 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.

Happy holidays and Happy New Year from Cookbook Divas! SHOW NOTES for Cookbook Divas Podcast(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)30 Minute Mowgli: Fast Easy Indian from the Mowgli Home Kitchen by Nisha Katona (Author)  – December 28, 2021https://amzn.to/3n59RGKVegan Ramen: 50 Plant-Based Recipes for Ramen at Home by Armon Pakdel (Author), Zoe Lichlyter (Author)  – December 21, 2021https://amzn.to/3GafWIASouthern Living 2021 Annual Recipes: An Entire Year of Recipes (Southern Living Annual Recipes) by Editors of Southern Living – December 21, 2021https://amzn.to/3EuOjJyThe Asian Market Cookbook: How to Find Superior Ingredients to Elevate Your Asian Home Cooking by Vivian Aronson – December 21, 2021https://amzn.to/3dbLP70Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook] by Chad Robertson  (Author), Jennifer Latham  Liz Barclay (Photographer) – December 21, 2021https://amzn.to/2ZQGPliThe Comfortable Kitchen: 105 Laid-Back, Healthy, and Wholesome Recipes (A Defined Dish Book) by Alex Snodgrass – December 28, 2021https://amzn.to/3luxjfoVegan Chinese Cookbook: 75 Delicious Plant-Based Favorites by Yang Yang (Author) – December 21, 2021https://amzn.to/2ZOCsarThe Plant-Based Family Cookbook: 60 Easy & Nutritious Vegan Meals Kids Will Love! by Claire Swift  (Author), Sarah Biagetti (Author) – December 21, 2021https://amzn.to/2ZO0GS9The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce  by Cuong Pham (Author), Tien Nguyen  (Author), Diep Tran (Author) – December 28, 2021https://amzn.to/3Em2uAJMezcal and Tequila Cocktails: A Collection of Mezcal and Tequila Cocktails by Emanuele Mensah – December 28, 2021https://amzn.to/3I8TcKR

In just a moment, you'll meet Daniel and Fawn Shear, the founders of Seasons' Yield Farm. Daniel, like his father before him, served in the military after graduating from college. During his first deployment to Afghanistan, his wife Fawn mailed him a book by Chad Robertson titled Tartine — a book of sourdough bread baking and recipes, but also a compelling story of one couple's journey building a business around their passion for bread.  Daniel had always enjoyed baking, so after a second deployment, and long stretches of separation, Daniel and Fawn began seriously thinking about what it would look like to work together as a family, on a farm in a home-based food-service business. And it was this dream that ultimately led these entrepreneurs to start the budding empire that is Seasons' Yield Farm. Tune in to hear the enchanting story of how Daniel and Fawn started selling meat and veggies, then became a CSA, and ultimately chose to go all in on the bread and hospitality business…and yes, their gorgeous, top-rated Airbnb sits right above their bespoke, bakery and cafe. You can book your stay at The Bread Barn here.  

Empty flour shelves during the pandemic weren't just a passing annoyance for all the quarantined sourdough converts. They were also a sign that our food system and its industrialized supply chains are fragile, which isn't so great in the era of climate change. In this episode, host Caroline Saunders traces the past 150 years of flour history, and the efforts by millers like Kevin Morse and Jennifer Lapidus to bring flour back to its regional roots. Jennifer Lapidus shares a recipe for white wheat cake, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Amy Halloran's useful list of regional mills across the US, sorted by state Check out Cairnspring Mills, and follow them on Instagram Check out Southern Ground, Carolina Ground founder Jennifer Lapidus's new cookbook, and follow Carolina Ground on Instagram Drop by Bellegarde Bakery if you're in New Orleans, and follow the bakery on Instagram Keep an eye out for The Bread Book, Tartine Bakery founder Chad Robertson's forthcoming cookbook

Summary: Have you ever wondered what it's like to work at a startup? Did you know that 1 in 8 women struggle with infertility, and 1 in 4 have a miscarriage? What can you learn working in the service industry that you probably won't learn in school? Amanda Bukoski, Director of Operations at Dental Nachos, my friend and neighbor, discuss each of these.I admire Amanda for sharing her story about struggling with infertility. Fortunately, when we recorded this episode, Amanda and her husband were well on their way to becoming parents. A couple weeks after this recording, they welcomed their beautiful, healthy baby to the world! Many congratulations to them!Prior to being offered her full time gig at the startup Dental Nachos, Amanda worked as a nanny and was taking on more and more responsibility at the company. She has a natural aptitude for “making”, whether that be making sourdough or making systems work efficiently. I appreciate this transition story, and hope it inspires others to make the industry jump they're looking to make, in whatever direction that is. Something in particular that stood out to me in this episode was our conversation about education, and the life skills young people with access to higher education can gain outside the classroom.A few references you may be interested in reading more about:Fertility resources and advocacy, resolve.orgTartine Bread, by Chad Robertson & Eric Wolfinger, sourdough bread baking bookDental Nachos, Dentists Helping Dentists, ​​https://dentalnachos.com/Follow along:whenyougrowup.orgwww.instagram.com/whenyougrowup_podcast/#wygupodcast #podcast #career #family #infertility #personalgrowth #startup #education #mentors #professionalgrowth

WHAT'S THAT FILM?! Ever had a vague memory of a film from your past that you just can't place? This is the debut episode of our special new podcast where Kathy, Mark and Burk investigate a cold case from special guest, Los Angeles artist and Kathy's husband, Chad Robertson. You may remember Chad from Episode 35 where we dissected Netflix's horror film about the fine art world, Velvet Buzzsaw. We discuss a film he half-remembers from childhood that has haunted him his whole life … a trailer on TV that scared him so bad he had to run out of the room. What’s the film? Can the Cinemondo WTF Detectives solve this mystery?If you have a scene from a film that you just can't figure out send it to us and we will discuss the 'case' on the podcast. Write us at: CinemondoPodcast@gmail.comSupport the show (https://www.patreon.com/CinemondoPodcast)

In this second episode of the ‘Just for a Change powered by the Bertha Centre for Social Innovation and Entrepreneurship' podcast host, Kentse Radebe dives into the theme of the role of young people in South Africa in re-imagining our society post COVID- 19. With soaring unemployment rates and many systems failing the youth in South Africa, is there a light in this dark time? Do young people have what it takes? In the feature story Kentse is joined by special guests Alana Bond of Lucha Lunako, a youth development organisation and Chad Robertson, a young social entrepreneur who is turning the world of recycling in its head. The conversation is rich and deep. You don't want to miss this one - especially if you're interested in creating impactful responses in the youth sector, for example creating a ‘failure fund' for young entrepreneurs. Intrigued? Take a listen. Fergus Turner brings us another ‘Positive Outlook' story featuring young people from the community of Vrygrond, Cape Town who have been mobilising and creating change in their community during the pandemic. This is a case of necessity being the mother of all invention. Find out what has spurred these young people on to create positive change in their community during one of the worst times in human history. If you're looking to change the way you change the world - this podcast is for you. The links you need to know about: Bertha Centre: https://www.gsb.uct.ac.za/berthacentre Lucha Lunako report in collaboration with the Bertha Centre for Social Innovation and Entrepreneurship: https://www.luchalunako.com/wp-content/uploads/Youth-COVID-19-Quick-Poll-Report-Youth-Month-2020.pdf Regenize: https://www.regenize.co.za/ Lucha Lunako: https://www.luchalunako.com/ Amave: Amavaoluntu #VrygrondUniteforChange The Hive: https://web.facebook.com/TheHiveMuizenberg/?_rdc=1&_rdr News24 article on youth in South Africa: https://www.news24.com/news24/columnists/guestcolumn/opinion-young-people-can-lead-the-response · www.regenize.co.za · www.luchalunako.com · web.facebook.com · www.news24.com · Bertha Centre · Transcript — PDF (145.5 KB)

In this second episode of the ‘Just for a Change powered by the Bertha Centre for Social Innovation and Entrepreneurship’ podcast host, Kentse Radebe dives into the theme of the role of young people in South Africa in re-imagining our society post COVID- 19. With soaring unemployment rates and many systems failing the youth in South Africa, is there a light in this dark time? Do young people have what it takes? In the feature story Kentse is joined by special guests Alana Bond of Lucha Lunako, a youth development organisation and Chad Robertson, a young social entrepreneur who is turning the world of recycling in its head. The conversation is rich and deep. You don’t want to miss this one - especially if you’re interested in creating impactful responses in the youth sector, for example creating a ‘failure fund’ for young entrepreneurs. Intrigued? Take a listen. Fergus Turner brings us another ‘Positive Outlook’ story featuring young people from the community of Vrygrond, Cape Town who have been mobilising and creating change in their community during the pandemic. This is a case of necessity being the mother of all invention. Find out what has spurred these young people on to create positive change in their community during one of the worst times in human history. If you’re looking to change the way you change the world - this podcast is for you. The links you need to know about: Bertha Centre: https://www.gsb.uct.ac.za/berthacentre Lucha Lunako report in collaboration with the Bertha Centre for Social Innovation and Entrepreneurship: https://www.luchalunako.com/wp-content/uploads/Youth-COVID-19-Quick-Poll-Report-Youth-Month-2020.pdf Regenize: https://www.regenize.co.za/ Lucha Lunako: https://www.luchalunako.com/ Amave: Amavaoluntu #VrygrondUniteforChange The Hive: https://web.facebook.com/TheHiveMuizenberg/?_rdc=1&_rdr News24 article on youth in South Africa: https://www.news24.com/news24/columnists/guestcolumn/opinion-young-people-can-lead-the-response

Do you ask for ideas? Not just give permission to share ideas, but really invite new ideas. When Karin Hurt and David Dye worked with organizations, they noticed a pattern. Management thought their teams were not speaking up, and employees felt their ideas were not heard. This is all about culture. Karin and David join Kevin to discuss this pattern and their research leading to their latest book, Courageous Cultures: How to Build Teams of Micro-Innovators, Problem Solvers, and Customer Advocates. They found that across industries and countries, people hold on to negative experiences. So, leaders not only need to create a culture of trust, but they need to be clear of what ideas they want and how those ideas lead to organizational success. This episode is brought to you by… From Manager to Remarkable Leader, Kevin's Flagship workshop based on his proven leadership model. Additional Leadership Resources Book Recommendations: Courageous Cultures by Karin Hurt and David Dye Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book) by Chad Robertson and Eric Wolfinger The Fearless Organization: Creating Psychological Safety in the Workplace for Learning, Innovation, and Growth by Amy C. Edmondson Connect with Karin Hurt and David Dye: Book Website | Karin Hurt's LinkedIn | David Dye's LinkedIn | Let's Grow Leader's Twitter | David Dye's Twitter | Let's Grow Leaders' Facebook Page Related Podcast Episodes: Answering the Culture Question with Eric Stutzman. Creating Culture – Lessons from Chick-fil-a with Steve Robinson. Turning Culture into Competitive Advantage with Jeff Grimshaw. Innovation is Everybody's Business with Tamara Ghandour. Subscribe to the Podcast Don't miss an episode! Subscribe to this podcast through the options below. iTunes Stitcher TuneIn Soundcloud RSS Or your favorite podcast app. Join Our Facebook Group Join our Facebook community to network with like-minded leaders, ask us questions, suggest guests and more. We welcome your wealth of experience and hope you will join us in sharing it with others on their leadership journey. You can join the group here: facebook.com/groups/RemarkableLeadershipPodcast/

If you’re running out of things to watch on streaming TV or favorite podcasts to listen to, have we got suggestions for you. We talked with a few people who read books, watch TV and produce podcasts for a living, and they gave us great suggestions for what to tune into during this “Pandemic Time." Listen to their picks for current news, "comfort food" selections, for kids, learning new skills and hobbies, and episodes that will make us escape from reality, connect with others, and celebrate life. PART ONE: STREAMING TV Michele Foss-Snowden (pictured in photo), a professor of communication at Sacramento State University also hosts her own podcast, The TV Doctor, in which she offers Television "prescriptions" to help cure whatever is ailing you. Her picks range from "Nailed It" and "Making It" to "Schitt's Creek" and "Star Trek Discovery" PART TWO: PODCASTS (at the 36:50-minute mark) Rockwell Felder, co-founder of Squadcast, a startup that makes podcast-creation software startup, and Sacramento podcast host/producer/consultant Johnny Flores, gave us their top picks for easy listening during these tough times. Their picks range from "Science Vs" and "Wow in the World" to "Flexitarian Feast" and "Hardcore History" PART 2.5 - Podcasts for Kids Johnny Flores asked Sasha, his girlfriend who is a Sacramento librarian, for kid-friendly podcast picks, and here's what she recommends: - Ear Snacks - Eleanor Amplified - Stories Podcast - The Unexplainable Disappearance of Mars Patel PART THREE: BOOKS We interviewed Heidi and Ross Rojek, owners of Capitol Books in Downtown Sacramento, for top book picks, but sadly the sound quality of our interview wasn't great. So we're going to list their picks here, and you can buy them from Ross and Heidi by going to their website at https://capitalbooksonk.com * Coronavirus-Themed Fiction - "The Stand" by Stephen King - "Wanderers" by Chuck Wendig * Solace Reading - "Copy Boy" by Shelley Blanton-Stroud " Untamed" by Glennon Doyle " That Is All" by John Hodgman - "Wow, No Thank You" by Samantha Irby - " Becoming" by MIchelle Obama * Travel Getaways - "From Scratch: A Memoir of Love, Sicily, and Finding Home" by Tembi Locke - "In the Kingdom of Ice" by Hampton Sides * Cooking Books - "Salt, Fat, Acid, Heat" by Samin Nosrat - " Bread Baking for Beginners" by Bonnie Ohara - " Tartine Bread" by Chad Robertson - "Dining In" and "Nothing Fancy" by Alison Roman For the Kids - The "Ivy and Bean" series by Annie Barrows - "Where's Waldo? the Boredom Buster Book" by Martin Hanford - The "Dogman" series by Dave Pilkey - The "Hilo" series by Judd Winnick

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. Before we start, an ask for you. If you would like to leave a virtual tip for the bar staff who helped produce this podcast, you can go to Venmo and contribute to TheCottonmouthClub-Staff. All proceeds go to the staff for food & essentials until we all have some clarity as to how this will all play out.In our first Bartending Masterclass Series, host & Master Bartender Michael J. Neff, discussed the different phases of mastery. In this second installment, we're focusing on Mastery of the Head with special guest Mr. Julian Cox.In this episode, we discuss:- The Tao of Training: “The whole idea of training is that you're giving of yourself, and you want somebody else to know (the information) so they can take it to the next level.”- The unfortunate history of Tiki Lore- Julian's worst shift of his career, and the night he met Sasha Petrarske- Bartender's Choice vs. Bespoke Cocktails- How Ms. Cleo the Telepath connects to the cocktail community: “Getting the guest out of their comfort zone and asking them a question that will deflect any prejudgment of an idea is just the best way to get to the heart of what the interaction is supposed to be about...”- The bartender's palate- Michael and Julian plan a shift- Julian picks a cocktail to serve Jimi HendrixJulian Cox is widely viewed as one of the great culinary talents of Los Angeles and San Francisco. His work behind the bar earned him 3 consecutive James Beard nominations (2012-2014) for outstanding bar program for his trendsetting work at John Sedlar's restaurant Rivera. As Executive Director of Beverage for Sprout LA, Julian oversaw one of the largest restaurant expansions in LA history. Julian has worked with brightest culinary minds in the industry. He's opened restaurants with Octavio Becerra, Nancy Silverton, Tim Hollingsworth, Ori Menache, Walter Manzke, Chris Bianco, David Myer, John Sedlar, Chad Robertson, Elizabeth Prueitt, and Doug Psaltis among many others. His restaurant experience covers opening over 50 restaurant and bar concepts in 10 different cities across the US.In 2017, he was named one of the 10 most influential bartenders of the past decade by Food and Wine magazine. He spent two years in Chicago at Lettuce Entertain You, studying under legendary restauranteur Rich Melman. Julian used his experience and business savvy to directly impact 144 million dollars of liquor sales across 9 properties for the restaurant group. At Three Dots and a Dash, Julian took a small craft cocktail tiki bar past 6 million in revenue and earned a nomination for America's Best High Volume bar at Tales of the Cocktail in 2016. In 2017, he moved to San Francisco to help Chad Robertson and Liz Prueitt attain their liquor license at Tartine Manufactory SF. He was tasked to open their San Francisco and SFO airport locations as well as project manage their openings in Korea and their upcoming location at The Row in Los Angeles. He recently oversaw the opening of Banc Of California stadium LAFC at The Fields in downtown Los Angeles.Weird-tempo Banjo Tune: That's Where My Money GoesSupport the show (https://www.paypal.me/michaelneff)

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. If you would like to leave a virtual tip for the bar staff who helped produce this podcast, you can go to Venmo and contribute to TheCottonmouthClub-Staff. All proceeds go to the staff for food & essentials until we all have some clarity as to how this will all play out.In our first Bartending Masterclass, host & Master Bartender Michael J. Neff, discussed the different phases of mastery. This time, we're focusing on Mastery of the Head with special guest Mr. Julian Cox.Julian is widely viewed as one of the great culinary talents of Los Angeles and San Francisco. His work behind the bar earned him 3 consecutive James Beard nominations (2012-2014) for outstanding bar program for his trendsetting work at John Sedlar's restaurant Rivera. As Executive Director of Beverage for Sprout LA, Julian oversaw one of the largest restaurant expansions in LA history. Julian has worked with brightest culinary minds in the industry. He's opened restaurants with Octavio Becerra, Nancy Silverton, Tim Hollingsworth, Ori Menache, Walter Manzke, Chris Bianco, David Myer, John Sedlar, Chad Robertson, Elizabeth Prueitt, and Doug Psaltis among many others. His restaurant experience covers opening over 50 restaurant and bar concepts in 10 different cities across the US.In 2017, he was named one of the 10 most influential bartenders of the past decade by Food and Wine magazine. He spent two years in Chicago at Lettuce Entertain You, studying under legendary restauranteur Rich Melman. Julian used his experience and business savvy to directly impact 144 million dollars of liquor sales across 9 properties for the restaurant group. At Three Dots and a Dash, Julian took a small craft cocktail tiki bar past 6 million in revenue and earned a nomination for America's Best High Volume bar at Tales of the Cocktail in 2016. In 2017, he moved to San Francisco to help Chad Robertson and Liz Prueitt attain their liquor license at Tartine Manufactory SF. He was tasked to open their San Francisco and SFO airport locations as well as project manage their openings in Korea and their upcoming location at The Row in Los Angeles. He recently oversaw the opening of Banc Of California stadium LAFC at The Fields in downtown Los Angeles.Weird-tempo Banjo Tune: Sourwood MountainSupport the show (https://www.paypal.me/michaelneff)

This amazing home baker has started her journey in sourdough not long ago, but the history of baking comes from far back when her mum used to bake fresh yeasted bread in Slovakia. the memories of those times have stayed with her since then and now she bakes for family and close friends. she has been inspired by many bakers, some from Brno in the Czech Republic and she talks about how good are the recipes of the famous San Francisco's baker Chad Robertson. Listen to her story and her tips. She also gives her potato sourdough recipe, that you find on the written interview on Healthynastikitchen.com Here are some links for you to get to know her on her Instagram and on her facebook group I suggest to dig into her content because the pictures are amazing and you can see the improvements into her craft. For more info regarding Chad Robertson and his books click here. --- Send in a voice message: https://anchor.fm/healthynastikitchen/message

Chris and Corey share their thoughts on The Outer Worlds, dropping out of Magic the Gathering Invitation Qualifiers, Bioware looses ANOTHER director, Kotaku's future, and what is possibly the greatest protest slogan of our time.Chad Robertson leaves Anthem for goodhttps://twitter.com/crobertson_atx/status/1189913109735051269https://twitter.com/anthemgame/status/1190052525673631744https://twitter.com/crobertson_atx/status/1124123772267782144https://twitter.com/BenIrvo/status/1162042498140819456?ref_src=twsrc%5Etfw%7Ctwcamp%5Etweetembed&ref_url=https%3A%2F%2Fwww.gameinformer.com%2F2019%2F08%2F15%2Fanthem-lead-ben-irving-leaves-biowarehttp://blog.bioware.com/2019/09/05/september-update/The Greatest Protest Slogan Everhttps://news.blizzard.com/en-us/blizzard/23185888/regarding-last-weekend-s-hearthstone-grandmasters-tournamenthttps://www.eurogamer.net/articles/2019-11-01-blizzard-ceo-apologises-for-hearthstone-hong-kong-controversyhttps://www.eurogamer.net/articles/2019-11-01-blizzard-apology-does-not-silence-protestors-at-blizzcon-2019https://twitter.com/Clert/status/1190382774248599553?ref_src=twsrc%5Etfw%7Ctwcamp%5Etweetembed%7Ctwterm%5E1190382774248599553&ref_url=https%3A%2F%2Fwww.eurogamer.net%2Farticles%2F2019-11-01-blizzard-apology-does-not-silence-protestors-at-blizzcon-2019https://www.youtube.com/watch?v=xaa3O3IT97IAmazon and Nintendo Tries Killing Small Businesses [UPDATED]https://www.theverge.com/2019/11/1/20943772/amazon-marketplace-nintendo-deal-used-retro-games-consoles-counterfeitKotaku May Be On the Chopping Blockhttps://twitter.com/gmgunion/status/1188969199835779073https://twitter.com/jasonschreier/status/1189243875329789952https://twitter.com/stephentotilo/status/1189284822272872448https://en.wikipedia.org/wiki/G/O_Mediahttps://www.thedailybeast.com/go-media-tells-deadspin-staff-in-leaked-memo-stick-to-sports?via=twitter_pagehttps://twitter.com/barry/status/1189224064788979712https://www.nytimes.com/2019/10/29/business/media/deadspin-editor-fired.htmlhttps://twitter.com/jasonschreier/status/1188900579977891847https://twitter.com/gmgunion/status/1188968816858021888https://twitter.com/i/events/1189344868893478912Bethesda and Zenimax forced to refund consumershttps://www.accc.gov.au/media-release/zenimax-to-refund-consumers-for-the-fallout-76-game?fbclid=IwAR3EYotW1ajN1j-ZO5mgSFxlNKs2UTrJ2gjCAWrsN9JKZoVranUropOkseghttps://www.reddit.com/r/fo76/comments/dpn0fj/way_to_go_bethesda_create_a_limited_time_event/https://www.vg247.com/2019/10/28/fallout-76-fallout-1st-players-targeted-grief/https://www.reddit.com/r/fo76/comments/dnidl0/fallout_1st_players_are_being_targeted_in/Bethesda to Paywall more content for Fallout Firsthttp://mmogfails.blogspot.com/2019/10/more-utility-items-coming-soon-to.htmlhttp://mmogfails.blogspot.com/2019/11/no-fallout-1st-players-arent-getting.htmlhttps://www.reddit.com/r/fo76/comments/dq5gpo/bam_it_took_a_year_to_get_this_refund_thanks_accc/

Welcome to Gaming Times, a weekly podcast hosted by Isaac and Patrick. In this episode, we talk about Jedi Falling Order, Death Stranding, Everreach: Project Eden and Last of Us: Part 2 delays, WWE 2K20 and Breakpoint not working, Fallout 76 new premium pass, Chad Robertson leaving Bioware, and BlizzCon 2019. Catch a new episode every Monday.Music from www.bensound.com

Looking to self-publish a book of your photographs and words? You've come to the right place! In this episode, Rick talks with Chad Robertson of writingnights.org – the publisher of Rick's latest book, Photo Therapy Motivation and Wisdom, and Trey Ratcliff's book, Under the Influence – How to Fake Your Way Into Getting Rich on Instagram. Chad talks about why one should self-publish a book – as well as pricing, layout, typeface, marketing, cost and much more. You will also hear Chad talk about how self-published books are actually out selling traditionally published book. So, what are you waiting for? Contact Chad for a free 15- minute consultation through the links below – and get started with your own book! Chad's Links: www.writingnights.org www.nosnakeoil.com Trey's Book link: https://www.amazon.com/Under-Influence- Instagram-Influencer-Delusional- ebook/dp/B07QDPDDY6 Rick's book link: http://bit.ly/Ricks40thBook

What a lineup on today’s episode! First up, Tartine’s Chad Robertson sits down for an interview at his brand-new Manufactory in downtown Los Angeles. We talk a bit about the grand expansion of Tartine but also go back to his early days of baking in his backyard in Northern California—and how he might just crave that simpler time. We also talk about his company’s move to Korea, and what it’s like to operate there. What a cool interview.Next up, I had the great pleasure of sitting down with Serious Eats founder Ed Levine. We talk about his early days in food journalism and the ups and downs of running a media start-up in a wildly competitive, and changing, landscape. We also dive into his great new memoir, Serious Eater.Lastly we speak with Donna Leonard, the owner of legendary New York City restaurants Il Buco and Il Buco Alimentari. We talk about some of the amazing chefs who have cooked at the restaurants, and she closes with a ghost story.

It's not often two masters of any craft join forces to collaborate, let alone open up an entire complex together. So when Pizzeria Bianco’s Chris Bianco and Tartine’s Chad Robertson clasped hands to create The Manufactory in Los Angeles, the culinary world lit up with excitement. Dave speaks to them about pioneering in their respective fields and how their partnership came about.

The Q&A session that followed my discussion about the patch for March 12th in Anthem hit early and the loot was pouring for another 12 hour block before getting switched off. We discuss Chad Robertson's response to the community asking for more loot. -- Watch live at https://www.twitch.tv/saynotorage --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/sntrpresents/support

The patch for March 12th in Anthem hit early and the loot was pouring for another 12 hour block before getting switched off. We discuss Chad Robertson's response to the community asking for more loot. -- Watch live at https://www.twitch.tv/saynotorage --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/sntrpresents/support

On this episode of the podcast we have Los Angeles-based painter Chad Robertson helping us to analyze and deconstruct the film VELVET BUZZSAW. It’s a rare episode where we’re being somewhat harsh art critics much like the character in the film. Is this one a satire or a horror film? A dark comedy or an attempt to make something deep and moving? Listen in and find out what our verdict isVisit LA based painter, Chad Robertson's, official website! (Hint: He's not the baker)Join Cinemondo and over a hundred thousand podcasters already using Buzzsprout to get their message out to the world. Sign up here to get your podcast started!We're also on Patreon!Become a Patron on PatreonSPOILER WARNING: This episode is SPOILER LIGHT which means some story details will be revealed but not all. We still advise listeners to: Watch First Listen Later. Cinemondo Podcast is a weekly show that's released every Monday. If you’d like to support our show, please subscribe to our podcast free in iTunes, and leave us a review! We want to hear from you so write in with more recommendations and comments. Email us: CinemondoPodcast@gmail.com Connect with us: CinemondoPodcast.com twitter.com/CinemondoPod facebook.com/CinemondoPodcast instagram.com/CinemondoPodcastSupport the show (https://www.patreon.com/CinemondoPodcast)

Come è iniziato tutto, la mia storia di pan e di pane (di fallimenti e di qualche successo). Qui i link ai libri e alla Lodge, che ho citato: - Sourdough, Casper André Lugg e Martin Ivar Hveem Fjeld, pubblicato nel 2017 in inglese; link al libro in inglese: https://www.amazon.it/Sourdough-Casper-Andre-Lugg/dp/1911130056 e quello in italiano: https://www.amazon.it/Pasta-madre-Casper-André-Lugg/dp/8875171742/ref=sr_1_1?s=english-books&ie=UTF8&qid=1547535996&sr=8-1&keywords=pasta+madre+lugg - Vanessa Kimbell, The sourdough school, pubblicato nel 2018; link al libro in inglese: https://www.amazon.it/Sourdough-School-delicious-healthy-bread/dp/0857833669/ref=sr_1_1?ie=UTF8&qid=1547536117&sr=8-1&keywords=the+sourdough+school e quello in italiano: https://www.amazon.it/pasta-madre-Suggerimenti-ricette-gustoso/dp/8874551401/ref=sr_1_1?ie=UTF8&qid=1547536162&sr=8-1&keywords=vanessa+kimbell - Chad Robertson, Tartine Bread, pubblicato nel 2010; link al libro in inglese: https://www.amazon.it/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1?ie=UTF8&qid=1547536186&sr=8-1&keywords=tartine+bread - Lodge: https://www.amazon.it/gp/product/B0009JKG9M/ref=ppx_yo_dt_b_asin_title_o05__o00_s00?ie=UTF8&psc=1 Come sempre, i miei contatti sono: @beaazzolina su Instagram Beatrice Azzolina su Facebook Grazie a Chiara per il suo lavoro con il logo e per i consigli che ci scambiamo. A giovedì prossimo, Buon pane!

On today's episode of THE FOOD SEEN, every successful artist should have a stockpile of go to pieces/performances/processes. Jessica Battilana's Repertoire, is in the kitchen, and is the title of her compendium cookbook. Co-author of cookbooks like Vietnamese Home Food with Charles Phan of Slanted Door, Tartine Book 3 with Chad Robertson, and Home Grown: Cooking from My New England Roots with Matt Jennings of Townsman, Battilana, knows that freedom comes from cooking familiar things frequently, and only then you can adapt. From Fancy Toasts to The Three Greatest Cookies, relax, practice, and perfect your own home repertoire anywhere. The Food Seen is powered by Simplecast

Chef Chris Kronner has been a Bay Area stalwart for more than a decade now. He first came on the scene working with Chad Robertson at his flagship, Tartine Bakery. He then bounced around for while with stints in NYC, Uruguay, Japan, England, Switzerland and Peru, among other locales, before opening KronnerBurger in 2015 in Oakland. Chris’ burgers are a something of a phenomenon, drawing acclaim far and wide. Sadly, in early 2018 a fire closed KronnerBurger, but not to worry Chris has landed on his feet with both a new cookbook, A Burger to Believe In, and a new kitchen gig, linking up with Robertson again to open Henry’s in Berkeley. Prima is the rock project from Brooklyn-based singer-songwriter, Rose Blanshei. Over the years, Prima’s developed a reputation for powerful lyricism and emotional storytelling driven by Rose’s searing voice which evokes the likes of Patti Smith, PJ Harvey and Karen O, complemented by her guitar whose sound she says is inspired by, “Lightning. Dirt. Metals. Debt.” Prima’s debut EP, Performance, was released in summer 2017, and is the result of Rose plumbing the innermost emotional depths of pain, suffering and violence. Rose joins us in studio to talk about the arc of Prima over the years, and also gives us a live studio performance. Check out Prima’s latest single, “Diva.” Snacky Tunes is powered by Simplecast.

This week, we're excited to welcome Jessica Battilana to SALT + SPINE, the podcast on stories behind cookbooks.Jessica is the author of Repertoire: All the Recipes You Need, which features 75 "real recipes, from real life, that really work."START COOKING TODAY: Omnivore Books | BookshopPreviously, Jessica wrote Corn (Short Stack), and co-authored six cookbooks, including Home Grown: Cooking From My New England Roots with Matt Jennings, Vietnamese Home Food with Charles Phan, and Tartine Book 3 with Tartine owner Chad Robertson.“There is so much power and opportunity in food and cooking for others… and so many interesting ways to like use that skill and kind of harness that.”We sat down with Jessica at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Repertoire.Jessica is the author of Repertoire: All the Recipes You Need, and co-author of six other cookbooks.The joy of building a cooking repertoire, by Jessica Battilana // San Francisco ChronicleA Green Goddess Dressing for When Speed Matters, by Samin Nosrat // New York TimesChained to the Stove: What It's Really Like to Write a Cookbook, by Jessica Battilana // Serious Eats Get full access to Salt + Spine at saltandspine.substack.com/subscribe

We’re back! Chris and Soroush kick off this season with a more freeform podcast format, discuss baking bread, and follow up on Soroush’s Notes.app-centric productivity system.NYT Tartine Sourdough Bread RecipeNYT No-Knead Bread RecipeBread Debugging PageProfessional Baking by Wayne GisslenFolding Bread Proofer and Yogurt MakerTartine Bread by Chad RobertsonThingsOmniFocusNew features in Apple Notes on iOS 11 (including scanning and folders)BearNSUserActivitynvALTChris’s “Archive nvALT Note” AppleScriptLifehacker, Oct. 2005: The Kinkless GTD SystemTwitter thread: @mb: OH: “Notes is OmniFocus”GTD Weekly ReviewsAsk Ubuntu: How to harden an SSH server?Secure Secure ShellGet a new Fatal Error episode every week by becoming a supporter at patreon.com/fatalerror.

Do You Want To Eat To Help Your Brain Stay Sharp As You Age? Want To Learn About 10 Types Of Food Recommended By The Mind Diet? Looking For Practical Ideas To Add More Brain-Boosting Foods To Your Cooking Routine? The MIND Diet was created by researchers hoping to reduce risk of Alzheimer's Disease and other forms of cognitive decline through nutrition. In this episode, Dr. Diana Hill and Dr. Debbie Sorensen continue their conversation about nutrition and the brain by discussing the research supporting the MIND Diet. They present the ten categories of food emphasized in the MIND Diet, and talk about why each seems to matter for brain health. They even present some practical ideas for ways they incorporate these foods in their own lives! Resources: The MIND Diet: A Scientific Approach to Enhancing Brain Function and Helping Prevent Alzheimer's and Dementia by Maggie Moon Eat Complete by Dr. Drew Ramsey The Happiness Diet by Dr. Drew Ramsey The Hungry Brain by Stephan Guyenet Tartine Bread by Chad Robertson  (sourdough bread recipe) Cooked by Michael Pollan (sourdough bread recipe) Recipes: A recipe for beets and beet greens, similar to the one Debbie made for Diana. Learn how to catch wild yeast for sourdough Bone broth from a roasted chicken How to make beans from scratch

The gluten intolerance of our stomachs has given rise to innumerable chemical replacements for commodity wheat. Can this demand also generate interest in heritage staple grains, like millet, teff and buckwheat? In Praise of Ancient Grains chats with panel Glenn Roberts, Chris Bianco, Chad Robertson, and Steve Jones to educate us on the thousands of varieties of ancient grains and how we can not only reincorporate these forgotten foods back into the American diet, but also conduct more research on these highly nutritious grains within the fields of science and nutrition.

What's The Matter With Me? Podcast, Episode 8: "Big Week" My name is John, I'm 38 years old, husband and father of two, radio DJ, podcaster, small business owner and I have MS (Multiple Sc;erosis). I made this podcast to share what I'm going through. Recap Episode 7: "Bread Moment" It was very hot, and now it's rather pleasant. I've been having a peaceful week with my wife because when it's hot I am grouchy. I also told the story of being afraid of Chad Robertson, my bread hero. I baked bread by this guy Chad Robertson. One day I was at a restaurant and I was with somebody who was kind of hooked up and the waiter was like “hey over there is Chad Robertson want to meet him?” And I was like “uh, it's cool.” I was scared to. I was intimidated, man. Anyway, he makes great bread. It's a hard story to tell, a time when I didn't live up to my own standards. Anyway episode 7 check it out. Big Week Last Tuesday I got my haircut, my beard shaved, lined up. Elvis at the barbershop did me all right. I was getting ready, I had a big week, so let's go. MS Doctor Later that day I saw my MS doctor for my annual checkup. We reviewed my MRI, and I am in radiological remission, which means nothing is showing up on my MRI, which means I'm not getting new brain lesions or other disease activity that the MRI scan can see. Then we took a trip through my brain, it was kind of cool. My doctor was like, "Okay let's look at your MRI. This is how it works top down." He starts going through the images, wow. We took a trip through my brain. My doctor noted that my cerebellum is pretty clean. That's like the top of my green, the big brainy part. But my brain stem has a lot of lesions, and they are old lesions. They affect my ability to walk, swallow, get up and talk actually. All the stuff I know because I experience it but it was interesting to learn that is caused by lesions in my brain stem. Rituximab We've decided to continue my current treatment which is rituximab, that I take in a 4-Hour infusion every 6 months. We were all shocked to learn I was about six weeks late for my rituximab infusion, and I guess it fell off the table. After the appointment, the staff and I scheduled it I'm going to have an infusion on Friday in a couple days time. Even though we scheduled at the last minute, they hooked me up. Stanford, shout outs. The studies on rituximab are 18 months long. I haven't reached that time yet so we're going to continue my treatment, even though obviously I'm not healed and I'm still experiencing walking swallowing and thinking problems, among other things. I told my doctor about this podcast, I told him to check it out. He was pretty stoked actually. I told them that I do this for my own therapy, to get better, which is why I do it, it makes me stronger to do so I love sharing. Boom! I'm stronger now. Then on Wednesday, the next day I got a new ankle-foot orthotic brace which helps me walk, and not sprain my ankle and have balance. It's good! AFO: Ankle-foot Orthotic But it was kind of a mixed bag. I wore the new ankle-foot orthotic, they call it an AFO. begin transcript What's the Matter With Me? Episode 8. Yeah. It's "What's the Matter With Me?" Episode 8. My name is John. I'm 38 years old. I have MS. I made this podcast to share what I'm going through. Recap episode 7, it was very hot. And now it's rather pleasant. I've been having a peaceful week with my wife because when it's hot, I am grouchy. And I also told the story of being afraid of Chad Robertson, being my bread hero. I baked bread by this guy, Chad Robertson. One day, I was at a restaurant, and I was with somebody who was kind of hooked up and the waiter was like, "Hey, over there's Chad Robertson. You want to meet him?" I was like, "Uh, it's cool." I was scared to. I was intimidated, man. Anyway, he makes great bread. It's a hard story to tell, a time when I didn't live up to my own standard. Anyway, Episode 7. Check it out. Last Tuesday, I got my haircut,

Bread Moment My name is John, I have MS, I'm 38 years old and I started this podcast to share what I'm going through. Recap Episode 6 Episode 6: "Overwhelmed" was short but impactful the way short things can often be. Like Mike Tyson said, “Everybody has a plan, until they get hit in the mouth.” Last episode was basically nothing but a long recap, and then I got distracted telling how I made tomato sauce. I gave up and I just stopped the whole thing after like two and a half minutes. It's very hot right now It's hot outside. I fell down yesterday in my garden. My thoughts bubble up through my mind like my mind is full of mud, like a primordial ooze and my thoughts bubble up through it. They come very slow, I'm like, “me hungry.” It's like that. Uhthoff's effect I feel some fatigue from Uhthoff’s effect, which was discovered in the 19th century by a German neurologist who discovered that people with MS feel bad when they're in the sun. I totally agree with this. Too much argument I've been having a lot of arguments with my wife. I'm super short-tempered. I argued with my wife on Friday, Saturday, Sunday, Monday, Tuesday and today, Wednesday, even though I saw her for only 5 minutes this morning I managed to get upset with her. Being a salamander It's so hot I just don't move. We call it being a salamander.I try and sit there and do as little as possible. Josh is baking My friend Josh is talking to me about baking bread and reallystimulating. I used to make a lot of bread. I'm in the hot sauce business, but I thought about making bread and coffee and I still think about it. I love making bread and growing plants. I'm a gardener, you know it's all like making bread, growing your family it's all the same having a garden, pruning a plant. So it is stimulating to hear that Josh has been baking bread. Dinner with Margarita One time I went to dinner with my friend Margarita. She was the bartender at Casanova in the Mission on Valencia Street and across the street is this Mexican spot Puerto Alegre. They really had kinda Tex-Mex, it wasn't high on the list for Mexican places but they served a blended margarita in pitchers and when I was in my twenties, I would just wonder, how many pitchers did I drink? So I went over there with Margarita, I was in town from New York where I was living in Brooklyn at the time, I was visiting town. I looked up Margarita and we headed over to Puerto Allegre, and Margarita is a Mission bartender, she's been a bartender at many bars in the mission for a long time, like 20-something years, and she knew everybody. When we went to Puerto Allegre, she knew the waiter, and he said, "Oh hey Chad Robertson is over there you know those Tartine bread guys?" Actually he said, "You know those Tartine Bakery guys? But I knew them as Tartine Bread guys because they had a book about how to make bread that I would obsessively follow in my Brooklyn apartment. Chicken It was an amazing moment, Chad Robertson sitting across and Margarita there, and I had one of those moments in my life, where I totally chickened out. I didn't get up and say, "Oh my goodness Chad Robertson I have been baking your bread every day but I am quite an amateur and I bet you have so much to say, so interesting, I'm so glad to meet you," - no, I did none of those things, none of that. I stayed in the corner and I was like, "oh cool." Tell your hero It haunts me to this day. So it's good to say in this podcast. One of the things that's what's the matter with me is I regret not meeting Chad Robertson and the other Bakers from Tartine Bakery. It was 2008 at the time and this was very interesting stuff. Nothing happened, because I chickened out. Don't do that, is my advice. If your hero is sitting across from you, and somebody asks if you want to meet them, you should say, "Yes, I want to meet them right now." Tell them how much they mean to you and tell them they're your hero. I wish I had told Chad Robertson that. begin transcript

Eric’s Wild Idea: To travel around the world, cook with different cultures, and then inspire others through photography. Eric Wolfinger has been called the Annie Leibovitz of food photography. He’s published over a dozen award-winning books, and done even more photo and film commissions with amazing chefs from around the world. While he wasn’t always a photographer, after college Eric, who was also a longtime surfer, wanted to find a way to combine his passions for traveling and cooking. The unexpected answer was photography. While working as an apprentice at the famous Tartine Bakery in San Francisco, Eric traded surf lessons with owner Chad Robertson for bread baking tips, and soon after was commissioned to take the photos for the Tartine Bread cookbook. It was nominated for a James Beard Award in 2011 for Best Cookbook Photography, and since then, he’s become a sought after food photographer. I’ve known Eric for a long time - we went to high school together and grew up surfing. He’s gone on to do some pretty wild things. In fact, today Smug Mug released an amazing film about Eric.  On this show, Eric and I talk about how the film got made, how he ended up shooting the Tartine Bread book, and how you can not only get that killer food shot for your own Instagram, but make a living doing what you love. Listen to this episode if:  You love snapping pictures of your food. You want to travel the world. You can always be found in the kitchen. You devour cookbooks. You want to make a living doing what you love. You’re curious what to cook for dinner tonight. For full show notes, including guest links and books mentioned during the episode, visit: http://wildideasworthliving.com/20

Med blommor i håret ger sig Erkki och Maija ut för att hitta sitt San Francisco och upptäcker Finntown, stjärnbagaren Chad Robertson och finnerikanen tillika businesskvinnan Heidi Lemmetyinen. Popula har länge hävdat att Hollywood är finskt, men det verkar som att det går att hitta spår av Finland även i San Francisco. Ekonomin rullar på bra och det är just de många teknologi- och IT-företagen i Silicon Valley som drar hit nordbor. Erkki och Maija brunchar med kommunikationschefen Heidi Lemmetyinen som sedan drygt ett år tillbaka flyttat sitt liv till Nob Hill. Hemma är långt borta, men hon trivs med livsstilen i Kalifornien. Heidi har också koll på stadens finska arv  det kända gaykvarteret Castro hette från början Finntown och befolkades av finska sjömän. I ett gathörn i latinokvarteret The Mission, ett stenkast från kända Dolores Park, driver stjärnbagaren Chad Robertson sitt café. Hans surdegsbröd har blivit omtalat till och med utanför Amerikas gränser och har gjort gästspel på finkrogar runtom i Skandinavien. Maija och Erkki smakar och blir stormförtjusta i Chads limpa och lobbar ivrigt för finskt råg. I Haloo Helsinki träffar Erkki konstnären Sanna SaastamoinenBarrois som drömmer om världsfred och bearbetar sin nutidsångest genom sin konst.Popula denna vecka från San Francisco med Erkki Kuronen och Maija Waris Fredag 3 juni kl 20.4021.40 i Sisuradio

On today's THE FOOD SEEN, Nick Balla, co-chef of Bar Tartine in San Francisco, used to call everything pickles. Raised in Michigan, land of sour cherries and asparagus, Nick was draw to strong and sour flavors, even eating lemons as a child. But it was his Hungarian heritage and it's distinctly different European cuisine that became a central inspiration in Nick's life. Budapest is set right in the middle of spice trading routes, has been populated by nomads, and it's food gave a new meaning to “fusion”. Raw onions and paprika allured Nick's palate, but then an unanticipated Japanese pantry crept in. This is when Nick began breaking the rules of how he approached cooking, taking a heavy interest in umami and fermentation (e.g. aged cheeses, koji, and bottarga). From working the buffets of Vegas, to opening the innovative Nombe, to breaking bread with Chad Robertson of Tartine Bakery, these were all steps in realizing failure is just part of experimenting. Today's program has been sponsored by Whole Foods Market. “You have to understand the fundamentals, and you have to understand where things came from, and then you can break the rules.” [21:30] Nick Balla on The Food Seen