Podcast appearances and mentions of charlotte druckman

This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published. 

Now I know most of you already have your Thanksgiving desserts planned out, but just in case you need a little inspiration, I invited Charlotte Druckman (Women on Food, Kitchen Remix) on the podcast to discuss all the pies she tasted recently for a New York Magazine article. We're talking Thanksgiving pies from New York's best bakeries with exciting innovations like gingersnap crusts, butterscotch pumpkin, and apple buttermilk. In addition, we talk pie making at home, what we'll be eating at our own Thanksgivings, and, as a special bonus, Charlotte's brownie hacks (she's a brownie expert). Hosted on Acast. See acast.com/privacy for more information.

Andrea and Molly chat with journalist and food writer Charlotte Druckman to find out more about what it means to create "good" work and how to measure success. Charlotte shares where her love of cookbooks began, the invention of the Piglet awards and how she feels about "Tastemakers". She reveals why we shouldn't take awards too seriously, her dislike of categories and the fallacy of objectivity. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsCharlotte DruckmanPigletJames Beard Foundation Award,International Association of Culinary Professionals (IACP) Art of Eating PrizeGourmand Cookbook Awards.  Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show Kitchen RemixStir, Sizzle, BakeWomen on FoodEat by Nigel SlaterGluten-Free Baking At Home by Jeffrey Larsen

Haagen Dazs and Ben & Jerry's revolutionized the ice cream industry by raising the standard for the frozen treat and pioneering new styles and flavors. Now, new ice cream mavericks are on the scene, raising both the caliber and cost of pints.Be prepared to get hungry as food journalist Charlotte Druckman walks us through the artisanal, ultra-premium ice cream scene, which she documented in an article for Eater. Later, Pooja Bavishi, founder of the Brooklyn-based ice cream shop Malai, shares her insights on building her business — and how Malai's unique flavors are expanding the definition of ice cream.This series was originally released as a Wondery+ Exclusive in 2021.Listen to new episodes 1 week early and to all episodes ad free with Wondery+. Join Wondery+ for exclusives, binges, early access, and ad free listening. Available in the Wondery App https://wondery.app.link/businesswars.Support us by supporting our sponsor!ZIPRECRUITER - Try it for free at ziprecruiter.com/BWSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get to know local chef and entrepreneur Chrissy Tracey. Chrissy owns a catering company, a healthy meal-prep service, and she's just been hired by Bon Appétit to host cooking videos for their Test Kitchen series. We talk with Chrissy about what inspires her cooking and her quest to perfect the vegan pizza. She's working on it! Plus, Charlotte Druckman's anthology, Women On Food, amplifies the voices of women chefs and food writers. The anthology includes essays, interviews, and Q&As from more than 100 writers, chefs, critics, and TV stars. . .all women in the food world whose experiences truly run the gamut. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Zshekinah Collier and Joseph Vazquez contributed to this show. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Chrissy Tracey – Owner of Chrissy's, a plant-based catering company, and Vegan Vibes Meal Prep. She's also a video host for the Bon Appétit Test Kitchen series. Charlotte Druckman – Journalist, food writer, and creator of Food52's Tournament of Cookbooks (a.k.a. The Piglet). She's the author (and co-author) of several cookbooks, and the editor of the anthology Women On Food. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

I chat with Charlotte Druckman about her life and her house white wine, Domaine de la Pépière 2019 Muscadet Sèvre et Maine La Pépie! Muscadet is a wonderful wine, and we get into how it came about in the lovely Loire region! The wine: https://www.domainedelapepiere.com/ Charlotte Druckman: https://www.womenonfood.org/ https://twitter.com/cettedrucks?lang=en https://www.instagram.com/chardrucks/ Support us! www.woundupwino.com Educational GoFundMe: gf.me/u/y3ht43 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/woundupwino/support

Listen now | We talked about the James Beard Awards, what the meaning of food media is, why food needs real cultural criticism, and the response to her recent piece on the whiteness of food memoir. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Cathy calls up Charlotte Druckman, food writer and cookbook author whose latest book is Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients. Hear how the book's themes of resourcefulness strikes a chord with home cooks during quarantine, and learn a few simple tricks you can do at home. Also discussed is Women in Food, an anthology of essays and anecdotes by women in the food world, which Druckman edited.Photo Courtesy of Penguin Random House.Eat Your Words is powered by Simplecast.

*In response to travel restrictions and social distancing due to COVID-19, this week's interview was recorded remotely and not in-studio. Thanks for listening.*NEW YORK—This week, we're excited to welcome Charlotte Druckman to Salt & Spine, the podcast on cookbooks.Charlotte is a food journalist whose work has appeared in nearly every major food outlet — from Food & Wine to Bon Appetit to Cherry Bombe — and national publications like The New York Times, Wall Street Journal, and more. She’s also the co-creator of Food52’s Piglet, the site's much loved (though now defunct) annual cookbook tournament.The compilation she edited last year — Women on Food, featuring 115 voices from the industry in a genre-fluid format — was recently nominated for a James Beard Award.Her latest cookbook — Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients — couldn’t have come at a better time, as people spend more time in the kitchen. The “remix” concept takes three ingredients — many of them staples — and offers three suggested, and usually quite different, recipes using those items. Take the Zucchini/Pistachio/Mint chapter: starting off with a slow-cooked zucchini with ground pistachios, then you’ll find a raw minty-fresh zucchini salad with marinated feta, and finally an olive oil zucchini bread studded with fresh mint and pistachios.In today's show, we're talking with Charlotte about:the path that took her from an art history student to a preeminent food journalist;about how she came up with the idea for the Food52’s Piglet and then fell into a career as a cookbook author herself;and about her work on gender in the restaurant and food media worlds.Plus, of course, we’re playing a game -- putting Charlotte to the Kitchen Remix test! And Paula Forbes, editor of Stained Page News, joins us to preview food memoirs being published this month. And we feature recipes on SaltAndSpine.com from Kitchen Remix. See acast.com/privacy for privacy and opt-out information.

This week, we're thrilled to welcome cookbook author and culinary instructor Molly Stevens to Salt + Spine, the podcast on cookbooks.A native New Yorker who spent a short stint learning culinary skills in France, Molly has written several cookbooks and has been named Cooking Teacher of the Year by both Bon Appétit magazine and the International Association of Culinary Professionals.Her first two solo cookbooks — All About Braising and All About Roasting — both won the James Beard Award for Single-Subject Cookbook.Molly's latest cookbook, All About Dinner, is aimed at helping home cooks "invigorate your everyday menus and build your kitchen know-how." The book includes 150 recipes, ranging from chipotle pork tacos to parmesan risotto to a triple-ginger apple crisp.In today's show, we're talking with Molly about:how she still considers herself primarily a home cook;what led her to cookbook writing;and how she approaches recipe development as a culinary teacher.Plus, as always, we're playing a Salt + Spine game with Molly!Also in today's show:Food writer Charlotte Druckman joins us to talk cookbook covers—and why British cookbooks often get a different cover in the United States.Stained Page News editor Paula Forbes joins us to talk about March's new cookbook releases.And recipes for Chard and Onion Tart with Two Cheeses and White Bean Gratin with Tomatoes and Sausage. See acast.com/privacy for privacy and opt-out information.

On this week’s episode of the Waves, Christina, June, Marcia, and Nichole discuss the recent drama about whether Bernie Sanders told Elizabeth Warren that a woman can’t be president. Then, the panel adds to the chronic (but desired) over-coverage of Megxit. Finally, the panel discuss Women on Food, an anthology edited by Charlotte Druckman.    In Slate Plus: Is it sexist for a listener’s parents to say she spends too much time on her son’s hair each morning? Recommendations June: Michael Apted’s “Up” documentary series. The latest and final installment is 63 Up, in theaters now. Nichole: Darynda Jones’s Charley Davidson series.  Marcia: Stephanie E. Jones-Rogers’ book They Were Her Property: White Women as Slave Owners in the American South. Christina: The Showtime series Work in Progress. This podcast was produced by Lindsey Kratochwill. Production assistance by Rachael Allen and Rosemary Belson. Send your comments and recommendations on what to cover to thewaves@slate.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week’s episode of the Waves, Christina, June, Marcia, and Nichole discuss the recent drama about whether Bernie Sanders told Elizabeth Warren that a woman can’t be president. Then, the panel adds to the chronic (but desired) over-coverage of Megxit. Finally, the panel discuss Women on Food, an anthology edited by Charlotte Druckman.    In Slate Plus: Is it sexist for a listener’s parents to say she spends too much time on her son’s hair each morning? Recommendations June: Michael Apted’s “Up” documentary series. The latest and final installment is 63 Up, in theaters now. Nichole: Darynda Jones’s Charley Davidson series.  Marcia: Stephanie E. Jones-Rogers’ book They Were Her Property: White Women as Slave Owners in the American South. Christina: The Showtime series Work in Progress. This podcast was produced by Lindsey Kratochwill. Production assistance by Rachael Allen and Rosemary Belson. Send your comments and recommendations on what to cover to thewaves@slate.com. And please call in with your “Is It Sexist” questions at (973) 826-0318‬. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dave shares some of his favorite food experiences of 2019 (1:54) before sitting down with ’Women on Food’ author Charlotte Druckman for a nuanced conversation on the many different systematic injustices towards women in the culinary industry and how it can be rectified (15:06).

Have you ever read a book you just couldn’t put down, and dreamt that you’d be able to chat with the author to steep a little bit more in their perspective? This week’s episode is a bit of a dream come true in that sense for me! I’m speaking with Charlotte Druckman all about her newest book, Women on Food. Based out of New York City, Charlotte is a journalist, food writer, and the creator of Food52’s Tournament of Cookbooks (aka the piglet). She is also the author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen, and Stir, Sizzle, Bake, and coauthor of Anita Lo’s Cooking Without Borders. Women on Food unites the radical, diverging female voices of the food industry in an urgent, moving, and often humorous collection of essays, interviews, questionnaires, illustrations, quotes, and more. When reading the book before the interview, what was most striking was the energy that came from it – she’s not afraid to challenge conventions of what we think “good” food writing should be, and she’s actively redesigning the spaces in which we read and think about food through her anthology. In our interview, we explore some of the patterns she saw around the themes of power, race, and gender within each piece, and explore the process she went through writing some of her own original pieces within the book. Before we dive into the interview, I wanted to share with local Toronto listeners that Charlotte will be in town this THURSDAY December 5th for a chat with Jenn Agg at VSP Consignment. I have the details posted below: Toronto Event:  Thursday, December 5th, 6:30 PM at VSP Consignment (1410 Dundas St W). Email rsvp@monacreative.co to RSVP to the event and for more details.  Learn More About Charlotte  Women on Food Anthology Instagram: @chardrucks Twitter: @cettedrucks

Jenny reached out to the host of her favorite foodie podcast to see if she would be interested in collaborating on a recommendations episode - just in time for the holidays! We cover a range of types of books - cookbooks, essays, memoir - and have a few titles from the backlist to recommend as well. The second season of the Skillet podcast goes live the same day this episode, so I hope you'll give both a listen!Download or listen via this link: Reading Envy 171: Foodie Recommendations with Jen Nathan OrrisSubscribe to the podcast via this link: FeedburnerOr subscribe via Apple Podcasts by clicking: SubscribeOr listen through TuneIn Or listen on Google Play Listen via StitcherListen through Spotify Books discussed: Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver The Nordic Baking Book by Magnus Nilsson Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton-MartinNotes from a Young Black Chef by Kwame Onwuachi  Nothing Fancy: Unfussy Food for Having People Over by Alison RomanWomen on Food ed. by Charlotte DruckmanSmall Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia TurshenThe Modern Cook's Year by Anna JonesMixtape Potluck Cookbook by Questlove South: Essential Recipes and New Explorations by Sean Brock The Jewish Cookbook by Leah KoenigThe Best American Food Writing 2019 edited by Samin NosratOther mentions:ASAP's Farm Tour (Western North Carolina)Chef's Table - Magnus Nilsson (tv show)Nilsson - Thick Oven-Baked Pancake with Apple on JennyBakesThe Cooking Gene by Michael TwittyTop Chef Season 13Kith and Kin Where I Come From by Aaron SanchezAlison Roman on InstagramFeed the Resistance by Julia TurshenDorie GreenspanBaking with Julia by Dorie Greenspan and Julia ChildBaking: From My Home to Yours by Dorie Greenspan Keep Calm and Cook On podcastJones - Whole-wheat spelt, date, and molasses scones on JennyBakesJones - Cauliflower rice with fried eggs and green chutney on JennyBakes Chef's Table episode with Sean BrockHeritage by Sean BrockBrock - Peanut Butter Chess Pie on JennyBakesBest American Food Writing 2018 edited by Ruth ReichlThe Bitter Southerner Related Episodes (and Posts):Episode 064 - Reading Down the Rabbit Hole with guest Tracy Landrith Episode 143 - Reading the Pain with KalaRecommended Reads in Biography and Memoir: Foodie (July 2017)Stalk us online:Jenny at GoodreadsJenny on TwitterJenny is @readingenvy on Instagram and LitsySkilletpodcast.comJen is @skilletpodcast on InstagramJen is @skilletpod on TwitterSome of these links are Amazon affiliate links, where I do get a minor kickback when people click on them. Since I never beg for donations, I don't feel too bad about it.

What little things can you do to make the grocery store checkout line move faster? Faith has some tips. And, it’s apple season! Make a super simple apple butter in the slow cooker. Plus, in this favorite from the archive, cookbook author Charlotte Druckman shares recipes for your cast-iron skillet. Support the show.

Charlotte Druckman, the author of Stir, Sizzle, Bake joins The Food Schmooze® party with recipes for your cast-iron skillet (LOVE!). We’ll talk to Charlotte about her cheesy Colombian-style arepas, Frito-Crusted Cornbread, Carrot-Currant Crostata (what a combo!), and her Wholesome Apple-Quince Pie. We loved the idea of a skillet pie for Thanksgiving, or any fall gathering. Plus we’ll tell you how to pick the fastest line at the grocery checkout, thanks to a New York Times article, and share our own recipe ideas for the easiest ratatouille and an apple butter you can make in the slow cooker. It’s the perfect thing to make-ahead, freeze, and pull out for holiday appetizers or to give as gifts. There's a little bit of everything to bridge the seasons and get a jump on holiday cooking and homemade gifts. Aired: September 15, 2016 and October 26, 2017 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Charlotte Druckman —author of Stir, Sizzle, Bake MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Patience,” Guns N’ Roses • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “California – Cast-Iron Soul,” Jamestown Revival • “Cast-Iron Pan,” Putnam Smith • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Oh, Bombe Squad. What happened? We've put together a panel for today's Radio Cherry Bombe to talk through how we're feeling and shed light on some of the issues resulting from Tuesday's shocking results. Joining us is author Charlotte Druckman, Erin McKenna's Bakery founder Erin McKenna, Hot Bread Kitchen founder Jessamyn Rodriguez, and food policy expert Marion Nestle. We'll get through this.

For writer Charlotte Druckman, wearing a hood lets people know she'd like to be left alone.

Charlotte Druckman, the author of Stir, Sizzle, Bake joins The Food Schmooze® party with recipes for your cast-iron skillet (LOVE!). We’ll talk to Charlotte about her cheesy Colombian-style arepas, Frito-Crusted Cornbread, Carrot-Currant Crostata (what a combo!), and her Wholesome Apple-Quince Pie. We loved the idea of a skillet pie for Thanksgiving, or any fall gathering. Plus we’ll tell you how to pick the fastest line at the grocery checkout, thanks to a New York Times article, and share our own recipe ideas for the easiest ratatouille and an apple butter you can make in the slow cooker. It’s the perfect thing to make-ahead, freeze, and pull out for holiday appetizers or to give as gifts. There's a little bit of everything to bridge the seasons and get a jump on holiday cooking and homemade gifts. Photo: Copyright © 2016 Aubrie Pick. Aired: September 15, 2016 and October 26, 2017 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Charlotte Druckman —author of Stir, Sizzle, Bake MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Patience,” Guns N’ Roses • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “California – Cast-Iron Soul,” Jamestown Revival • “Cast-Iron Pan,” Putnam Smith • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In this episode of Radio Cherry Bombe, we bring you “Meet the Modernists,” a discussion with four chefs breaking rules and running kitchens their own way: Dominique Crenn of Atelier Crenn, Elise Kornack of Take Root, Iliana Regan of Elizabeth, and Anjana Shanker of Modernist Cuisine. The panel was moderated by Aki Kamozawa of Ideas in Food and introduced by Charlotte Druckman, journalist and author of “Skirt Steak.” This talk was recorded at the Cherry Bombe Jubilee conference in March 2015.

This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published. 

This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published. 

On this week’s Radio Cherry Bombe, Julia Turshen is yet again joined by two powerful women in food. First, meet Jeni Britton Bauer, the multi-talented chef and entrepreneur behind Jeni’s Splended Ice Cream, a burgeoning artisan ice-cream company centered in Columbus, Ohio, with national distribution. Later, meet Charlotte Druckman a journalist and editor whose food writing has appeared in various publications, including the Wall Street Journal, The New York Times T Magazine, and Bon Appetit. She is also the author of Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen published last year. This program was brought to you by Fairway Market. “As something becomes trendy it tends to lose all significance.” [24:00] “Pastry is unfairly underrepresented as an art and as a craft that has a history.” [27:00] –Charlotte Druckman on Radio Cherry Bombe

Charlotte Druckman has been in the world of publishing since her first internship at New York Magazine in high school! This week on Snacky Tunes, Darin Bresnitz talks with Charlotte about her experiences in magazines, and why she transitioned from freelance writer to editor at Medium. Hear how Charlotte pitched a story Ruth Reichl and got started in food writing! What inspired Charlotte to write about women in food in her book Skirt Steak, and is she comfortable with being the spokesperson for women in the culinary world? Later, Brandon Hoy stops by to talk about the release of the Roberta’s Cookbook, and why the tome is so much more than a recipe manual. Tune in to hear Brandon talk about the different types of heat that are used in pizza ovens, and some of the grosser moments that were left out of the book. See Through stops by and talks about their relatively short life as a band and shares a couple of tracks! Tune in to hear about the origins of the band as a recording project, and find out how See Through drinks at a show. Thanks to our sponsor, MOOD Magazine. “Coming from traditional publishing, everything is so set. It’s so cool to be in such a fluid environment like Medium.” [7:15] “I didn’t want to be the spokesperson for women in the culinary world!” [26:15] — Charlotte Druckman on Snacky Tunes

Why are there so few big name woman chefs? How are they different than men in the kitchen? Why have both Julia Child and The Food Network done a disservice to women in the kitchen? Powerhouse food journalist Charlotte Druckman takes us behind the kitchen doors of some of some of the leading female chefs in Skirt Steak: Women Chefs on Standing the Heat and Staying in the KitchenMy conversation with Charlotte Druckman: var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); try { var pageTracker = _gat._getTracker("UA-6296941-2"); pageTracker._trackPageview(); } catch(err) {}

Hey ladies! On today's episode of The Food Seen, Michael Harlan Turkell is joined by food writer Charlotte Druckman, author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen. In a book, full of interviews and POVs, Charlotte looks to survey an industry once dominated by her gender counterparts. Has the perception of these roles changed, or just come to heel? Ponder that and more on an insightful and gender themed episode of The Food Seen. This program was sponsored by Rolling Press. “I wanted to approach the topic [of women chefs] in a different way. It tends to get the same treatment every time and it's kind of like banging your head against the wall. It's time to stop looking at it as a biological argument. Everybody cooks differently – that's what makes food interesting!” [03:06] “It's an incredibly complicated time to be a professional cook in any sense. It's gone from being a micro craft to a lifestyle concept.” [04:48] “People tend to assume when women say that they're chefs that they're home cooks. On the other hand, women in that industry often feel uncomfortable taking the title ‘chef' because they associate it with something chauvinistic or old fashioned.” [10:23] –food writer Charlotte Druckman on The Food Seen

On today's THE FOOD SEEN, Anita Lo, chef/owner of Annisa restaurant in the West Village, is one of the most “revered female chefs in the country”. Of Chinese-American ancestry, a midwest upbringing, and an affection towards french technique and Paris, Anita blurs cultural lines but coalesces them all through in her prudent perspective. Author of the new boundary breaking cookbook, “Cooking Without Borders” with Charlotte Druckman, hear how this collection of recipes came together through a personal history of worldly influences.

This week on The Food Seen Michael spoke to Charlotte Druckman, freelance journalist and contributor to the NYTimes's T Magazine. The duo spoke on everything from art history to boutique NYC ice cream, and talked about the relationship between nationalism