Podcasts about Chez Panisse

Alice Waters never cared about making money. After more than 50 years in business, she still doesn't. She opened her restaurant, Chez Panisse, with money that friends and family lent her. They had no expectations of ever seeing it again. It's no surprise, given she's sparked a slow food revolution where consuming food slowly and resisting the industrial food system is the name of the game. Some call her the “mother of the farm-to-table movement”. Alice says: it's just the way things ought to be.  In this episode of 9 to 5ish, Alice shares:  The visit to a certain European country that changed the trajectory of her life  How disrupting the traditional hierarchy of kitchens kept Chez Panisse alive Why she doesn't care about money – and when she maybe should've  The last thing her mom said to her, and how having supportive parents shaped her career Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we're playing an episode from one of our favorite shows, Wiser Than Me, hosted by Julia Louis-Dreyfus. Each week, she has funny, touching, personal conversations with iconic older women who are brimming with the kind of unapologetic attitude and wisdom that only comes with age. On today’s episode of Wiser Than Me, Julia welcomes legendary chef, author, and farm-to-table pioneer Alice Waters. They discuss Alice’s incredible career at her groundbreaking restaurant Chez Panisse and turning 80. Together, they explore the philosophy of age, food, and beauty. Julia also asks Alice about the meaning she finds in moments of pause, and later talks with her 90-year-old mom, Judith, about the victory garden she grew up with during World War II.See omnystudio.com/listener for privacy information.

In this special episode, we're joined by the legendary Alice Waters—chef, activist, founder of Chez Panisse, and the visionary behind the Edible Schoolyard Project. Alice is one of four culinary icons featured in the upcoming “Chef's Table: Legends” documentary on Netflix, dropping on April 28th to celebrate the 10th anniversary of the series.Alice joins host Kerry Diamond from her home in Berkeley and shares her passionate advocacy for free, healthy school lunches for all children—and why she believes this is the key to transforming our food system. We also dive into her Netflix episode, reconciliation with fellow food pioneer Jeremiah Tower after three decades of silence, and her new life as a grandmother.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions and show transcripts. More on Alice: Instagram, The Edible Schoolyard Project, Chez PanisseMore on Kerry: Instagram

On this week's Louisiana Eats, we're traveling down south to Argentina! In November 2023, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We begin with a tour of the city's San Telmo neighborhood with American expat and food writer Allie Lazar. She takes us for empanadas served up by Don Beto at El Gauchito and to the famous San Telmo market. Then, we meet celebrity chef Narda Lepes. If you can imagine a food activist in the style of Chez Panisse's Alice Waters, combined with the hungry wanderlust of Anthony Bourdain – there you have Narda Lepes! Indisputably one of the top female chefs in Latin America, she is well known for her cookbooks; award-winning, long-running food and travel TV series; and flagship restaurant, Narda Comedor. And we sit down at the Bosch Palace with then United States Ambassador to Argentina Marc Stanley for a Texan's point of view on the food and life in Argentina. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's Louisiana Eats, we're traveling down south to Argentina! In November 2023, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We begin with a tour of the city's San Telmo neighborhood with American expat and food writer Allie Lazar. She takes us for empanadas served up by Don Beto at El Gauchito and to the famous San Telmo market. Then, we meet celebrity chef Narda Lepes. If you can imagine a food activist in the style of Chez Panisse's Alice Waters, combined with the hungry wanderlust of Anthony Bourdain – there you have Narda Lepes! Indisputably one of the top female chefs in Latin America, she is well known for her cookbooks; award-winning, long-running food and travel TV series; and flagship restaurant, Narda Comedor. And we sit down at the Bosch Palace with then United States Ambassador to Argentina Marc Stanley for a Texan's point of view on the food and life in Argentina. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week on The Go-To Food Podcast, we sit down with legendary chef Theo Randall to talk about his incredible journey through the world of food. From starting as a kitchen porter at just 14, to working his way up through some of the most influential kitchens in the world, Theo shares how a transformative stint at Chez Panisse shaped his approach to ingredients and how 17 years at the River Cafe saw him rise to head chef and win a Michelin star.He had a front-row seat to the beginning of Jamie Oliver's meteoric early success and later worked with Jamie's 15 charity, mentoring young chefs while it was still running. Now at the helm of his own restaurant at the Intercontinental Hotel, Theo takes us inside his cooking philosophy, the importance of fresh, seasonal ingredients, and why he's still passionate about training the next generation of chefs.Plus, he reveals his dream foodie weekend in Verona—where the streets are paved with marble, trattorias serve the finest local cheeses and salumi, and risotto is king. From delicate seasonal ingredients like Bruscandoli to rich Amarone-infused rice, Theo paints a mouthwatering picture of why this northern Italian city is a must-visit for food lovers.A must-listen for anyone obsessed with Italian food, kitchen culture, and what it takes to reach the top of the culinary world.---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Today we're joined by arguably the most iconic female chef in the country in the legendary Sally Clarke, who's been the owner and chef patron at Clarke's in Kensington for over 41 years. Sally ironically failed her O level in cookery and yet has gone on to become one of the most successful chef and restaurant owners in the country. Clarke's is a London institution and the restaurant is the favourite of everyone from Mick Jagger to Bono - David Hockney to Paul Smith and all in between. In only her 2nd ever audio interview, Sally reveals how she fell in love with food through the books of Elizabeth David and her travels across France as a child. However it was when she headed to study at Le Cordon Bleu in Paris in the early 70s when she knew that this was going to be her life. Having worked at 3 of the most famous restaurants in the City she came back to London to work alongside Pru Leith at her cookery school, but within a year found herself moving to live in California to work at some of the greatest new age restaurants. It was here she met and fell in love with Alice Waters and Chez Panisse, and was inspired 5 years later in 1983 to return to London and set up Clarke's following in the same farm to table ethos and daily changing set menu as her culinary hero and friend. However, setting up a restaurant as a female head chef and owner wasn't easy in the early 1980s and we hear about; the disastrous problems she encountered, and rude sexist male customers and suppliers she had to deal with. We also hear about her friendship with Lucian Freud who used to eat breakfast and lunch at the restaurant everyday and how she had the privilege of being the last person ever to sit for him. Also, alongside the restaurant Sally runs an incredibly successful commercial bakery that sells over 90,000 handmade Mince Pies each year and beat all her Parisian competition to provide the pastries for the Eurostar. Sally very kindly also shares her secrets to success including; how to create the ultimate menu, the 'Art Of The Table, how to treat your customers and why she never ever gives her customers the bill. ------------------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

On this week's episode of No Substitutes, we are joined by Jeremiah Tower, he talks about his time working at Chez Panisse, why he wants to ban tweezers from the kitchen, his thoughts on modern restaurants, his disdain for kale, if he could have one more meal with Anthony Bourdain, how he met his husband, and so much more!No Substitutes was created by Lumi Ray and Christopher Kapoh-Perez0:00 What You Need To Become A Chef2:50 Jeremiah Tower's Favorite Meal At Chez Panisse5:15 Jeremiah Tower's Favorite Bay Area Restaurants8:15 Jeremiah Tower's Advice For New Chefs9:50 Why Jeremiah Tower Loves French Chickens12:15 How Being An Architect Helped Jeremiah Tower In The Culinary World13:57 People Who Have Influenced Jeremiah Tower 15:40 Best Homemade Meal17:40 Jeremiah Tower Does Not Like Kale20:20 The First Meals Jeremiah Tower Learned To Cook22:20 Jeremiah Tower's Unpopular Food Opinions 26:05 Are Restaurants Changing For The Better Or Worse?30:42 One Last Meal With Anthony Bourdain36:50 The Most Memorable Meal Jeremiah Tower Ever Had41:30 The Moment That Inspired Jeremiah Tower For His Restaurant 43:40 Jeremiah Tower's Food and Wine Festival 45:00 How Jeremiah Tower Met His Husband More Jeremiah TowerInstagram: https://www.instagram.com/thejeremiahtowerX: https://x.com/jeremiahtowerSubstack: https://jeremiahtower.substack.com/More No Substitutes Instagram: https://www.instagram.com/nosubstitutespod/ X: https://twitter.com/nosubstitutessMore Lumi RayInstagram: https://www.instagram.com/lumi_ray X: https://x.com/lumina_rayy  (the good link)TikTok: https://www.tiktok.com/@lumiray0Crew:Show Runner: Christopher Kapoh-Perez https://www.instagram.com/kapohperezProducers: Ash Casanova https://www.instagram.com/ashcasanovacomedy/

The legendary founder of Chez Panisse and the Edible Schoolyard Project talks to José about beauty, our senses and the trip that changed everything — for her and for American cuisine.See omnystudio.com/listener for privacy information.

In this very special episode, we re-visit our conversation with award-winning Chez Panisse chef and cookbook author Alice Waters who discusses the value of real, regenerative food for our children and our society as a whole. “Once you love nature, you can't make the wrong decision about anything. You don't want to do things that are really destroying the planet. You want to take care of her. Until we feel that way, we will never be able to make the right decisions,” she says.Waters founded Edible Schoolyard, an experiential learning program at a Berkeley middle school that deepens students' relationship with food, gardening and cooking skills, and capacity for critical examination of the food system, more than 25 years ago. “The kitchen classroom became a place to teach world history. It's a way to reach a person through all their senses and those are pathways into our minds,” states Waters. “We decided to put our money behind our values to educate the next generation to change the world. I so believe that education is the deep place where we can make systemic change.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

While he was in NYC for the Fancy Food Show in June, Chef Paul Bertolli made time to sit down with Andrew to discuss his varied and textured  culinary career, which has included time as chef of Chez Panisse and then Oliveto, authoring or co-authoring books such as Chez Panisse Cooking and Cooking By Hand, and founding the salumi and charcuterie company Fra'Mani Handcrafted Foods.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On today's episode of Wiser Than Me, Julia welcomes legendary chef, author, and farm-to-table pioneer Alice Waters. They discuss Alice's incredible career at her groundbreaking restaurant Chez Panisse and turning 80. Together, they explore the philosophy of age, food, and beauty. Julia also asks Alice about the meaning she finds in moments of pause, and later talks with her 90-year-old mom, Judith, about the victory garden she grew up with during World War II.   Follow Wiser Than Me on Instagram and TikTok @wiserthanme and on Facebook at facebook.com/wiserthanmepodcast.   Keep up with Alice Waters @alicelouisewaters on Instagram.    Find out more about other shows on our network at @lemonadamedia on all social platforms.   Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.    This episode of Wiser Than Me is sponsored by Mill. Go to Mill.com/Wiser for $100 off your Mill bin.   For exclusive discount codes and more information about our sponsors, visit https://lemonadamedia.com/sponsors/.    For additional resources, information, and a transcript of the episode, visit lemonadamedia.com.See omnystudio.com/listener for privacy information.

Our guest is Jerome Waag who is the former chef at the legendary farm-to-table restaurant Chez Panisse in Berkeley, California. Jerome moved to Tokyo in 2016 to open his own restaurant Blind Donkey. The restaurant has been popular and successful and in March 2024, Jerome has opened another place called CIMI Restorant with a strong focus on sustainability. He has been also involved in an inspiring project the Food Hub Project in a small town called Kamiyama in Shikoku Island, which aims to revitalize the local community. In this episode, we will discuss how Jerome opened his own restaurant in Japan, his unique experience of running a successful restaurant in Tokyo, his new restaurant CIMI restorant and its vision for sustainable food, his role in revitalizing the rural town Kamiyama, and much, much more!!! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

What do trombones, surfers, and Paris have in common? They're all part of Jonathan Waxman's inspiring success story that took him from cleaning bathrooms to an iconic career as a chef, restaurateur, and tv personality. A true pioneer of California cuisine, Chef Jonathan Waxman shares his extraordinary journey, including his unforgettable experiences like traveling on a shoestring budget to three-starred restaurants across France in his 20s which ended up changing the course of his life. Jonathan's stories take us from Paris, to the bustling kitchens of Chez Panisse, to the sunny shores of Santa Monica, and around the world. Jonathan's passion for cooking comes through as he talks about what his idea of the ultimate expression of true cuisine is. He also shares what's next for him as a chef and a restaurateur. --- Stick around for the wrap where Bruce shares his most memorable culinary experience from Kyoto that involved a tiny sushi bar with 4 stools, no options, and (thankfully) a friendly patron who could help translate between English and Japanese. --- To learn more about Jonathan Waxman, visit https://www.jonathanwaxman.com Follow Jonathan Waxman on Instagram: https://www.instagram.com/chefjwaxman/ --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

David Lebovitz is a pastry chef, cookbook author, and recipe developer based in France. He's known for his popular newsletter, which gives subscribers a window into his life in Paris, including restaurant recommendations, recipes, and personal stories. On today's episode, David joins host Jessie Sheehan to discuss his time at Chez Panisse, his move to Paris, and what delights him about the city all these years later. Next, they talk through David's recipe for chocolate cheesecake brownies. Find out why David prefers day-old brownies to fresh ones, how he shops for baking ingredients in Paris, what he learned from Lindsey Shere and Laurie Colwin, and what the deal is with Lipton soup mix and French tinfoil. Click here for David's recipe so you can bake along.Thank you to Plugrà Premium European Butter for supporting our show. Visit Cherry Bombe's Event Calendar for our upcoming event dates, details, and tickets. Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on David: Instagram, newsletter, website, booksMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookSubscribe to Cherry Bombe Magazine here.

Alice Waters helped the farm-to-table movement go mainstream in the U.S. through her restaurant Chez Panisse. In the decades since she has kept advocating for locally grown, organic food over the fast food Americans regularly consume. Kate Linebaugh sat down with Waters at The Wall Street Journal's Global Food Forum. To watch a video of the conversation, check out the episode on Spotify. Further Listening: – Could Paris Hilton Create the 'Next Disney?' – Live from Seattle: A Weird Economy + Election Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Inside Julia's Kitchen, we're revisiting our conversation with 2024 Julia Child Award recipient Alice Waters. Alice is a chef, author, food activist and the founder and owner of Chez Panisse restaurant in Berkeley, California. Host Todd Schulkin and Alice discuss the Edible Schoolyard Project, which she founded in 1995, and which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school. Alice also shares her radical thinking about today's food world, diving into the connections between our foodways, climate change and the future of how we eat. Plus, as always, Alice shares a Julia Moment.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.

Alex Jackson joins us today on the podcast to discuss his truly incredible career so far in the world of cooking and his latest cookbook; Frontières: The Food of the French Borderlands. Alex takes us through how his love for reading cookbooks had led to many failed relationships, how he was converted by Stevie Parle at The Dock Kitchen from a waiter to a head chef, the wonders of working at the legendary Chez Panisse in San Francisco, the highs and lows of running his critically acclaimed restaurant 'Sardine' for 4 years, what restrictions he's had on his cooking as head chef of Noble Rot and why he's decided to leave, why he quit the kitchen for 2 years and became a cheesemonger in Borough Market, his favourite French recipes, foods and wines and of course his incredible new book Frontières and much much more..  ------- If you enjoyed this episode please leave us a 5 star rating and a comment and please please please share it with others who you think may enjoy it too. 

On this week's Louisiana Eats, we're traveling down south to Argentina! Late last year, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We begin with a tour of the city's San Telmo neighborhood with American expat and food writer Allie Lazar. She takes us for empanadas served up by Don Beto at El Gauchito and to the famous San Telmo market. Then, we meet celebrity chef Narda Lepes. If you can imagine a food activist in the style of Chez Panisse's Alice Waters, combined with the hungry wanderlust of Anthony Bourdain – there you have Narda Lepes! Indisputably one of the top female chefs in Latin America, she is well known for her cookbooks, award winning long running food and travel TV series, and flagship restaurant, Narda Comedor. And we sit down at the Bosch Palace with the United States Ambassador to Argentina Marc Stanley for his point of view on the food and life in Argentina. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's Louisiana Eats, we're traveling down south to Argentina! Late last year, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We begin with a tour of the city's San Telmo neighborhood with American expat and food writer Allie Lazar. She takes us for empanadas served up by Don Beto at El Gauchito and to the famous San Telmo market. Then, we meet celebrity chef Narda Lepes. If you can imagine a food activist in the style of Chez Panisse's Alice Waters, combined with the hungry wanderlust of Anthony Bourdain – there you have Narda Lepes! Indisputably one of the top female chefs in Latin America, she is well known for her cookbooks, award winning long running food and travel TV series, and flagship restaurant, Narda Comedor. And we sit down at the Bosch Palace with the United States Ambassador to Argentina Marc Stanley for his point of view on the food and life in Argentina. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

#170:  Alice Waters' focus on educating young minds about where real food comes from, how to identify and prepare it, and how food relates to all facets of our lives and cultures has inspired many. She shared her latest plans and emotional motivations with Dave in California in January of 2024, as part of a broader conversation about the organic movement.Alice Waters is the founder and owner of Chez Panisse restaurant in Berkeley, California, known throughout the world for its dedication to local and organic foods and seen by many as the first restaurant to offer what's become known as California Cuisine. She is a  huge advocate of improving school lunches in the US and is the creator of Edible Schoolyard, a curriculum that brings gardens and kitchens into public education. Alice is a Real Organic Project Advisory Board member.To watch a video version of this podcast please visit:https://www.realorganicproject.org/alice-waters-organic-food-in-our-schools-now-episode-one-hundred-seventyThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Fans!https://www.realorganicproject.org/1000-real-fans/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have Susan Kim in the studio. Susan is a chef, a food stylist, and the proud Korean American business owner behind Doshi. Susan was born in Seoul and raised in California, and she cooked at Chez Panisse before moving to NYC in 2016. We get into her take on the modern Korean food scene and her journey working both in restaurants and in food editorial. It's great having Susan in.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 137– Bay Area Yarn Crawl! March 28, 2024 On the Nightstand 1:53 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Wild and Distant Seas by Tara Karr Roberts Mislaid in Parts Half-Known by Seanan McGuire W is for Wasted by Sue Grafton (audio) Anita de Monte Laughs Last by Xóchitl González   Book Lovers by Emily Henry On the Table 11:50 Seriously, all the repeats.  Banana butterscotch pie, corned beef (salt and vinegar cabbage), pizza beans, peanut broccoli & protein   Baked Lemon Pudding   Matcha and Strawberry Creme Twunkie OMG the strawberry creme!!!   Chez Panisse!   On the Easel 23:59   Irving Penn (thru july 21) and Fashioning San Francisco (thru Aug 11) at the DeYoung Museum   On the Needles 27:00 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info   AVFKW indigo dyeing class   Bay Area Yarn Crawl!

As we await the beautiful produce that will soon be arriving at our Farmer's Markets, I thought it would be a good time to celebrate Spring with this encore piece featuring Alice Waters. Always remember to take a moment and Savor the Day! Chef Alice Waters is a counterculture culinary hero who has helped pioneer the farm to table movement in the United States at her iconic restaurant Chez Panisse. At age four, she won a costume contest dressed as “Queen of the Garden” that featured produce from her parents' Victory Garden. This win was just a mere glimpse into her future as an award winning chef, cookbook author, philanthropist, activist and advocate for sustainability and freshly grown produce. Recently, Chef Alice Waters graciously greeted me at her Chez Panisse office in Berkeley. A lovely glass teapot sat atop the small round table. She had filled the teapot with her favorite recipe from the garden — fresh mint with hot water. We sipped and chatted about her latest book Coming to My Senses: The Making of A Counterculture Cook. She shared stories and lessons from her edible education including life changing moments in France when she discovered the incomparable tastes of the farmers markets, including les fraises des bois (strawberries from the woods). Chef Alice Waters brought back the literal and figurative seeds that would become the harvest of a delicious revolution. The actual seeds she planted in her backyard at Berkeley were the ingredients of a Mesclun Salad originating in Provence, France. Almost every dish at Chez Panisse has a little salad. Chef Waters explains, “A salad punctuates something that is rich and brings balance to the plate.” Her favorite quotes include: “The destiny of nations depends upon the manner in which they were fed” Brillat-Savarin and “We are what we eat.” Chef Alice Waters explains that “When you eat fast food, you eat the values of the fast-food culture – that farming and cooking are drudgery. Food is something precious and should not be wasted.” Her passion for sharing this lesson with others, especially children, became the impetus of The Edible Schoolyard Project. Chef Waters emphasizes a key tenet to an edible education: “Don't ever compromise the idea of sustainability. That's the bottomline.”  

 Our guest is Calvin Trillin.  The journalist, humorist, poet, and novelist started his professional career in the early 1960's at Time Magazine, and soon after became a staff writer for The New Yorker, where he continues to contribute.  He also writes for The Nation.  He is the author of 32 books, including memoir, novels, verse, and food writing.  His new book,“The Lede: Dispatches From A Life in the Press”, collects writings about journalism and its practitioners.  This conversation with writer Steven Winn was recorded at the studios of KQED in San Francisco on February 22, 2024. This was hardly Trillin's first appearance on City Arts & Lectures - he's been on our stage more than any other guest, a total of 19 times since his first appearance in 1982.  So we close out this hour with excerpts from three of those programs that showcase some of Trillin's many talents beyond serious journalism.  Calvin Trillin began writing about regional food specialties during his travels as a reporter, and then in books like “American Fried” and “Alice, Let's Eat”. In 2008, Trillin was joined by two distinguished women of the culinary world, former Gourmet magazine editor Ruth Reichl. and the founder of Berkeley's Chez Panisse, Alice Waters - to discuss one of his obsessions – Buffalo chicken wings.   Calvin Trillin also developed a journalistic sideline that he describes as “Deadline Poet” and in 2012, he explained how that got started to Steven Winn. And finally, no Calvin Trillin City Arts & Lectures program would be complete without the story of the tic-tac-toe-playing chicken of New York's Chinatown.  In a 1998 appearance, Trillin introduced the chicken to actor and comedian Robin Williams and interviewer Wendy Lesser.

Andy Baraghani started his professional cooking career as a teenager at the legendary Berkeley, California, restaurant Chez Panisse, and he was truly just getting started. After working as a line cook at Estela in New York City, he was hired as the food editor at Tasting Table and eventually found his way to the Bon Appétit test kitchen, where he worked for over six years and won the hearts of many with his exceptional cooking instruction and his own kind heart. Andy's rich story and sharp recipe writing chops come together so beautifully in his book, The Cook You Want to Be, published two years ago. So what has Andy been up to? It turns out, plenty—both online and offline. Here we catch up about what is good in the Baraghani universe, and it's clear Andy is the guy he wants to be.Also on the episode, we hear from Christian Reynoso about the recent TASTE feature he wrote describing his time working at San Francisco's Zuni Café and the legacy of the cookbook that remains an absolute classic.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 ANDY BARAGHANI:Andy Baraghani's Essential Kitchen Tools [Bon Appetit]Kimchi Udon With Scallions [Bon Appetit]How Andy Baraghani Became the Internet Boyfriend of Our Dreams [Out]The Zuni Café Cookbook Is Canon [TASTE]

We head east to enter into a conversation with Lindsay Gott, who is growing a tasty brand of frozen baked goods, Gateaux, from Hood River, Oregon.   Lindsay worked at one of the world's powerhouse ad agencies for years, when she had the calling to cook, and found her way to Paris and Le Cordon Bleu and then cooking in excellent restaurants like Chez Panisse.  Knowing she didn't want to work in restaurants, per se, she fell in love with a man from Oregon and moved north from the Bay Area, eventually selling her goods at a local Hood River farmers market.  From there, she opened a deli and bakery.  Then, the pandemic storm hit and she began developing and honing her frozen goods for retail sales.  Now her Gateaux cakes can be found in grocery stores throughout the Northwest, including Zupan's, and now Lindsay has eyes on new, larger markets.  Lindsay takes through her journey from concept, selling, naming, packaging, producing, and more, right to grocer's freezer case, to table.     Right at the Fork listeners will also benefit by Lindsay's 20 years of food loving in Hood River, as she shares over a dozen of her favorite places to imbibe in the area.   @gateaux_frozenforfoodies   Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com  Learn more about Chris' trips here: www.PortlandFoodAdventures.com   

Sharing an episode of another podcast we're loving: Your Mama's Kitchen, all about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Every week, host Michele Norris talks to guests like Michelle Obama, Glennon Doyle, and José Andrés. They explore the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives—and of course, each guest shares a recipe from their youth so you can taste a bit of their story. In this episode, chef, writer and tv personality Samin Nosrat shares stories of her mother's Persian cooking in Samin's childhood kitchen, of her time training with Alice Waters at Chez Panisse in Berkley, California, and of a special trip Samin took with her mother when she was a teenager that made Samin realize how influential her own Iranian culture had been in her life, all along. The best part -- Samin shares the recipe for her Iranian-influenced, lemony chicken soup that you can savor in your own home. You can listen to more of Your Mama's Kitchen HERE. Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sharing an episode of another podcast we're loving: Your Mama's Kitchen, all about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Every week, host Michele Norris talks to guests like Michelle Obama, Glennon Doyle, and José Andrés. They explore the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives—and of course, each guest shares a recipe from their youth so you can taste a bit of their story. In this episode, chef, writer and tv personality Samin Nosrat shares stories of her mother's Persian cooking in Samin's childhood kitchen, of her time training with Alice Waters at Chez Panisse in Berkley, California, and of a special trip Samin took with her mother when she was a teenager that made Samin realize how influential her own Iranian culture had been in her life, all along. The best part -- Samin shares the recipe for her Iranian-influenced, lemony chicken soup that you can savor in your own home. You can listen to more of Your Mama's Kitchen HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Aura Bora is a sparkling water that pushes the limits of sparkling water. Founded by Paul Voge, it's a company that prides itself on spiking its cans of water with herbs, fruits, and flowers for earthly tastes and heavenly feelings. (True to the claim, we certainly had some feelings when we tried their green bean casserole concoction.) Paul, a guest on today's show, has incredible taste and is bursting with passion for his waters. We talk about his journey and how he comes up with flavors that include chai cranberry, persimmon clove, and peppermint watermelon. If you haven't tried Aura Bora, you don't know what you're missing. Also on the show, Matt is back from a California road trip and gives some of his highlights, including The Duchess and The Summit in Ojai, Bell's in Los Alamos, Ad Astra Bread in Monterey, Cat & Cloud Coffee in Santa Cruz, Itani Ramen and Fentons Creamery in Oakland, the cafe at Chez Panisse in Berkeley(!), Ad Hoc and Mustards Grill in Yountville, and El Molino Central in Sonoma.Want to partner with TASTE? Send us a note at: partner@tastecooking.com. MORE FROM AURA BORA:We've Hit Peak Beverage [TASTE]Dry Guys Olive Oil Martini [official]This Is TASTE 303: Olipop [TASTE]

During the pandemic, I learned to love cooking. I picked up a copy of the Art of Simple Cooking ad started experimenting with salad dressings, pie dough, and breads. My guest today is who I have to thank for that. Alice Waters built her restaurant, Chez Panisse, off of the food culture in France, where she visited at 19, and the values of Maria Montessori. Waters focused on organic, local, and seasonal produce and paid the farmers - not the distributors - the price for their crops. In 1995, Alice founded the Edible Schoolyard Project, an initiative that engages students in growing and cooking their own food as part of school curriculum. Today, Chez Panisse remains at its original location in Berkeley after 50 years. Since the last time we talked in March of 2021, Alice opened a new restaurant in Los Angeles called Lulu with the former head chef at Chez Panisse, David Tanis, announced the creation of the Alice Water Institute for Edible Education at UC Davis, and wrote a book. She shared with us today that she's organizing an event called Climate, Food, Hope on the National Mall this October before the presidential elections.  As you might have guessed, I won't be publishing episodes as frequently as once a week anymore; I've gone into high school but still want to bring important conversations like this to you every few months. Ezra --- Send in a voice message: https://podcasters.spotify.com/pod/show/newsnerds/message

Michele joins chef Samin Nosrat, author of the New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, to tell stories of Nosrat's mother's kitchen, who and what else shaped her as she grew up, and a very special trip Nosrat took to her native Iran when she was just a kid.Samin Nosrat is a San Diego-born, Oakland-based chef, writer, and teacher. Netflix's documentary series Salt Fat Acid Heat, based on her book, was released in 2018. She has also starred in Netflix's children's cooking series Waffles + Mochi (produced by Higher Ground Productions), and co-hosted the podcast Home Cooking with Hrishikesh Hirway.Nosrat began her cooking career at Alice Waters' acclaimed Berkeley restaurant Chez Panisse. She went on to work in Italy alongside chefs Benedetta Vitali and Dario Cecchini, and at (the now-closed) Eccolo in Berkeley. She is currently at work on a second book.Find the episode transcript here: https://www.audible.com/ymk/episode16 Hosted on Acast. See acast.com/privacy for more information.

Danielle Alvarez is an award-winning Cuban-American chef, originally from Miami, Florida, but currently residing in Sydney, Australia. Her journey into the culinary world began after a brief foray in the art world. She quickly ascended through the ranks, starting with a stint at the prestigious three-Michelin-star restaurant, French Laundry, and then taking on a pivotal role at the innovative farm-to-table establishment, Chez Panisse.In 2014, she was invited to conceptualize, construct and take the helm of the kitchen at Fred's in Sydney, a restaurant that instantly became a notable destination in the international culinary landscape. Her work here earned her recognition in the New York Times, where she was lauded as one of “Sydney's New Guard."In this episode, Danielle reveals the challenges she encountered during her career pivot and the bold decisions that led to her attaining highly sought-after positions. She discusses how she's navigating this new chapter as a cookbook author and Culinary Director at the Sydney Opera House and shares her inspiring philosophy, both in life and in the kitchen.---------Danielle Alvarez es una galardonada cocinera cubanoamericana, oriunda de Miami, Florida, pero actualmente reside en Sídney, Australia. Su incursión en el mundo culinario comenzó después de una breve incursión en el mundo del arte. Rápidamente se fue abriendo camino, comenzando con una etapa en el prestigioso restaurante con tres estrellas Michelin, French Laundry, y luego asumiendo un papel fundamental en el innovador Chez Panisse, pionero del farm-to-table.En 2014, fue invitada a conceptualizar, construir y liderar la cocina en Fred's en Sídney, un restaurante que instantáneamente se convirtió en un destino en el panorama culinario internacional. Su trabajo aquí le valió reconocimiento en el New York Times, donde fue elogiada como una de "la nueva guardia de Sídney".En este episodio, Danielle revela los desafíos que enfrentó durante su cambio de carrera y las decisiones audaces que la llevaron a ocupar posiciones muy codiciadas. Habla sobre cómo está navegando este nuevo capítulo como autora de libros de cocina y directora culinaria en la Ópera de Sídney, compartiendo su filosofía inspiradora, tanto en la vida como en la cocina.

Hi there. First today: We're remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie's work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle: Pick's images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen's “Cravings” and Bay Area chef Tanya Holland's “California Soul” to Andrea Nguyen's “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table. There is an ongoing GoFundMe to support Aubrie's husband Erik and 2-year-old daughter Romy here.

Today we are heading to a sun-soaked slice of heaven. The place I chose as my all time favourite destination when I answered my own travel diaries here on the podcast. The Golden State. It is of course, California. I have been so excited to work on this episode for you, bringing to life a destination so close to my heart - so close in fact, that I even got married on one of its many golden sand beaches.The reason I love California so much is that it's a paradise of possibilities, a promise of endless adventure, that truly caters to every traveller. From the dramatic coastlines of Big Sur, where the waves dance with the rugged cliffs, to the sun-kissed beaches of Santa Monica and the iconic Santa Cruz boardwalk, this state offers a buffet of coastal delights.Speaking of buffets, don't even get me started on the food. California is a culinary playground where flavours from around the world collide. From food truck gems in Los Angeles to Michelin-starred eateries in San Francisco, your taste buds will embark on a journey of their own. Not forgetting that it's home to some of the most famous and beautiful wine country in the world. And how about the great outdoors? California is a nature lover's dream come true. Yosemite National Park, with its colossal granite cliffs and lush forests, will make you feel like you've stepped into a postcard. There's the historic redwood forests of Northern California. And for the adrenaline junkies, Lake Tahoe offers year-round thrills, from skiing in the winter to kayaking in the summer.Whether you're chasing dreams in LA, hiking in the Sierra Nevada, or sipping on cabernet in wine country, California is a place where every moment feels like a movie scene, and you're the star.Speaking of stars, today we are joined by a star-studded lineup of some of my favourite guests across the last 10 seasons, who have chosen California as part of their travel diaries. They'll be taking us on the ultimate California road trip - a trip of a lifetime you can do in two or three weeks, that everyone should be adding to their travel bucket list. Destination Recap:Holly RubensteinCalifornia Road Trip - Los Angeles, Santa Barbara, MontecitoPoppy Delevingne - Chateau Marmont Hotel, Hollywood, LASir Trevor McDonald - Shutters on the Beach Hotel, Santa MonicaEd Gamble - Madonna Inn, San Luis ObispoJon Ronson - Pacific Highway Route 1, Hearst Castle, Los AngelesBrian Chesky - Walt Disney Museum, San FranciscoMichel Roux Jr - Pacific Highway Drive, Wine Region, San Francisco, Spago Restaurant, Chez Panisse, BerkeleyGregory Porter - Yosemite National Park Chef Nancy Silverton Los AngelesAnajack Thai, Sherman OaksKato, Los AngelesDowntown Los AngelesBaroo, Los AngelesOjaiOjai Valley Inn, OjaiSolvangThe Watts Towers, Los AngelesOlvera Street, Los AngelesYosemite National ParkPalm Springs San FranciscoBerkeleySan Juan CapistranoChez Panisse, Berkeley San Ysidro Ranch, Santa BarbaraFerry Plaza, San Francisco Embarcadero Buvette, San Francisco Blue Bottle, San Francisco Farmer's Market, San Francisco Boonville Hotel & Restaurant, Mendocino CountyTo discover more about California head to visitcalifornia.com Hosted on Acast. See acast.com/privacy for more information.

Rahanna Bisseret Martinez was a contestant on Top Chef Junior, and she's cooked at some of the best restaurants in the world, including Dominique Ansel Bakery, Chez Panisse, Broken Spanish, Emeril's and Tartine Bakery. Rahanna is the author of the cookbook, Flavor + Us. And she's still in college! Producers Katrice Claudio and Tagan Engel talk with Rahanna about her book, her busy life and her love of food from all over the world. And, we meet a New Britain family who turned their lawn into a pick-what-you-need garden for their community. GUESTS: Rahanna Bisseret Martinez: Chef and author of Flavor + Us: Cooking for Everyone (@rahanna.bisseret.martinez) Kristianna Smith and Mike Saraceno: Curators and cultivators of a take-what-you-need garden in New Britain, Conn. (@ourgardennb) You can donate books to the garden's book box through Possible Futures. FEATURED RECIPES: Concha SconesDry-Fried Green BeansTie-Dye Berry Paletas LEARN MORE: Listen to Leah Penniman of Soul Fire Farm talk with Khalilah Brown-Dean about how Black Americans are reclaiming their relationship with nature on an episode of Disrupted. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Our cup runneth over! After reading her daughter's book, we go method and dine at Alice Waters' iconic Chez Panisse restaurant in Berkeley. Plus—assessing San Francisco's so-called doom loop, Sugarfish in LA, and hanging with Steven Cojocaru. Hear our no-tomatoes-barred rundown at patreon.com/cbcthepodSee omnystudio.com/listener for privacy information.

Chef Elizabeth Binder was born and raised in South Africa, inspired by her fisherman father and great entertaining grandmothers, she attended the internationally recognized Christina Martin School of Food and Wine in her hometown of Durban. After graduating, she landed her first cooking job at the small luxury hotel, Blue Mountain Lodge near the Kruger Park, where she was quickly promoted to head chef at the tender age of nineteen. At Blue Mountain, her reputation rose as she cooked state dinners for both F.W. de Klerk and Nelson Mandela at a pivotal point in South African history.In 1995, Elizabeth packed her bags to embark on a career that would take her around the world. Her first stop was the UK where she worked for Sir Terrence Conran's, Del Ponte and at Clarke's, owned by Alice Waters' mentee Sally Clarke. Subsequent travels took her around the globe – from the French Alps to Sydney, Australia – further deepening her knowledge of cuisine and international kitchens. While in Sydney, Australia she spent time in the kitchens of Niel Perry's, Rockpool and Dietmar Sawyer's, Forty One Restaurant before taking over as executive chef of Plissee, a popular restaurant / cafe in the rag trade district of Surry Hills.Seeking her next culinary adventure, she headed to the United States where she fell in love with San Francisco. Her work in San Francisco has seen her be part of the Traci Des Jardins talented team at Jardiniere. Working along side and under other incredible chefs like, Douglas Keane (Cyrus Restaurant), Richard Reddington (Redd), Tamalpais Roth-MacCormick (Bunches & Bunches LTD) and Loretta Kellar (Bizou / Coco 500), with stagiaire stints at both The French Laundry and Chez Panisse.In 2006, after the birth of her first child, Elizabeth met business partner, Christopher Losa. The two worked hand-in-hand to open the Italian-inspired Bar Bambino, which in six short years became one of the most recognized and awarded restaurants in San Francisco's Mission District. At Bar Bambino, she was able to realize her concept of rustically elegant cuisine and combine finesse with respect for local, fresh, and extraordinary ingredients.Elizabeth is currently the Chef / Owner of successful Hand-Crafted Catering, a boutique food and wine pairing event company, based in the Napa Valley.  Television appearances include competing on Top Chef: Seattle, the tenth season of the Emmy and James Beard Award-winning series and beating Bobby Flay on the Food Networks: Beat Bobby Flay. Hand Crafted Catering by Elizabeth Binderhttps://www.handcraftedcatering.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-38Great conversation on location in Napa,CA regarding Elizabeth's amazing journey with food!  Thank you to previous podcast guest (Episode  #14) Ben Robert butcher/owner of Gambrel Co.  for connecting us.  Support the show

#29. Tamar Adler is a celebrated author and chef with James Beard and IACP awards. She is known for her book, "Everlasting Meal" where she discusses her talent in transforming leftovers into delicious meals. She has worked with renowned chefs like Alice Waters, Dan Barber, and Gabrielle Hamilton, in addition to her editorial contributions to magazines like Harper's, New York Times, Vogue, and New Yorker. In this episode, Tamar discusses the relationship between chefs and writers, the distinctions between chefs like Alice Waters and Dan Barber, her approach to mise en place in writing, the value of spontaneity, and the parallels between preparing restaurant family meals and cooking with leftovers at home.Where to find Tamar Adler: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(01:20) How Tamar's time at Chez Panisse with Alice Waters and Dan at Stone Barns,  has shaped her as a writer(10:38) Tamar's opinion on if chefs make great writers(17:12) How Tamar preps for a book and if there is there a semblance mise en place when she starts writing(20:46) If Tamar writes every day(27:10) When to decide when a project is finished(35:02) How running helps with Tamar's thought process(38:23) How Tamar became inspired by leftovers(25:12) How Tamar's upbringing affected how she parents and if her kids eat leftovers (50:46) Tamar's favorite peanut butter (53:20) How Tamar would feel if she wrote her greatest work but no one else could read it

In this episode, we look into the future with Camille Jetta, chef and owner of Dinner Party, a new kind of prix-fixe restaurant in Brooklyn focused on community and sustainability. Camille is rewriting the rules of what a restaurant can be today, from decorating with second-hand finds to offering lower-priced food on Sundays to building a team based on camaraderie and cooks, not chefs. Camille also shares her early food awakenings as an exchange student in Brittany learning not to be a picky eater and as a student at UC Berkeley exploring and working in the iconic local food scene. She and Abena also discuss how Dinner Party came to be and the leap of faith it required; the influence of Alice Waters and Chez Panisse; and her desire to one day write a book and open a non-profit restaurant. Don't miss Camille's Future Flash Five predictions and her voicemail to her future self.Thank you to Kerrygold for supporting our show. Learn more about Kerrygold's butter & cheese here.Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here!More on Camille: Instagram, Dinner Party, websiteFollow Abena on InstagramGet your Cherry Bombe Magazine subscription here

Born in the former USSR, Ren Fuller found film first her senior year she attended summer school at NYU Film School. After graduating from NYU Film School, she changed her mind and moved to the Bay Area where she was introduced to Chez Panisse. Here, she discovered her love of food and decided to focus on photography.  Ren now lives in LA, enjoying the outdoors and shooting travel, lifestyle, food, and more with a career that is going up - make sure to follow her @ren_fuller.  Remember to stay safe and keep your creative juices flowing!---Tech/Project Management Tools (*these are affiliate links)Buzzsprout*Airtable*17hats*ZoomPodcast Mic*

When we think of reconnecting to ourselves and to our society, the answers may lie in the simplest of things. To that end, we met with food revolutionary and founder of Chez Panisse, Alice Waters, to return to our roots. Beginning with the free speech movements of the 60's, Waters embarked on an improbable quest to reconnect us to ourselves through the organic and regenerative husbandry of the earth. Moving from her kitchen table, to the restaurant, to prison gardens, to gardens for the homeless and on to a national network of Edible Schoolyards, Waters aspires to open the fullness of our human senses to inspire wholesome human behavior. Listen in to hear how "We are what we eat" might make us the best we can be. Join us.

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Gayle Pirie has been co-owner and co-executive chef of San Francisco's iconic restaurant Foreign Cinema for more than two decades. In today's episode, she talks with host Kerry Diamond about how she and her husband took over the struggling business after the dot-com bubble popped, and made it into a restaurant that reflected their own passion for food and the arts. Foreign Cinema's name comes from the 35-millimeter films they show every night, starting at dusk, on the outdoor patio; diners can sit outside and watch while enjoying favorites from Gayle and John's local, seasonal California-Mediterranean menu. Gayle also talks about her friends and mentors— Alice Waters of Chez Panisse and Edible Schoolyard and the late Judy Rodgers of Zuni Cafe—and shares her take on life in San Francisco right now. Thank you to OpenTable for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Gayle: Instagram, Foreign Cinema, website

This week on Inside Julia's Kitchen, Todd Schulkin welcomes food world legend Alice Waters. They discuss the Edible Schoolyard Project and the Alice Waters Institute for Edible Education, a collaboration with the University of California, Davis. Alice shares her radical thinking about today's food world, diving into the connections between our foodways, climate change, and the future of how we eat. Plus, as always, Alice shares a Julia Moment.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.

“This experience felt very unique because it was deeply authentic. They were walking the ranch with the rancher. They were eating food that was not only grown onsite, but then also sourced from the cheesemakers, the oyster farms, the beekeepers, and they were even meeting those producers.” We're in great company with David Rust, Founder and CEO of SAGRA, a new collection of curated individual Farm Stays and experiential Farm Retreats in partnership with regenerative farms across the US where guests have the opportunity to connect with each other, the sources of our food, and the people who thoughtfully grow it.  Whether staying in a quaint private home on a dairy farm, taking a glamping adventure on the coast of a shellfish estuary, or savoring fully-serviced accommodations amongst seasonal produce, the SAGRA experience is the perfect home base for a day of exploration on the farm, unwinding in a serene natural setting, visiting nearby sights and shops, tasting the freshest food, and connecting with the people who passionately produce it.  In this episode, David shares how an interest since childhood led to a passion for a new business concept and activism in a community looking to make farming more relatable and accessible as we look forward to a new food future.  Top Takeaways [1:40] How growing up visiting his extended family's farm in Germany and agriturismo in Italy turned into a passion for farming and understanding farm culture in his adult life, even while pursuing different careers across different cities.  [7:00] It was both a slow progression and a special moment in time that brought David and his co-founders to create and actively pursue the concept of SAGRA. [11:10] “Get your hands dirty, or don't.” David shares more about his mission in making agriculture accessible to everyone, regardless of their level of interest or experience. [13:40] A look back to the beginnings of SAGRA in 2019 when David joined forces with the family behind Stemple Creek Ranch, a regenerative rotational grazing cattle ranch in Northern California, to prototype and practice this agricultural hospitality experience before opening an east coast experience, Hill Farm in Vermont.  [17:20] How SAGRA is part of a broader food and farm community, “Whether it's Dan Barber or Alice Waters, they're deeply passionate about telling a story, whether through cooking food, making a restaurant, or in our case allowing you to book a stay.” [20:10] The meaning behind “SAGRA,” an Italian word for a harvest festival, a celebration of food and community. [24:45] David explains how “hope and active optimism are powerful tools for change”, both for regenerative farmers and their guests who seek out to experience and learn more about those better ways. [31:20] Meet the 4 Farm Stays joining the SAGRA family this fall: Studio Hill in Shaftsbury, VT, Reverence Farms in Saxapahaw, NC, Silver Penny Farm in Petaluma, CA and Zuma Canyon Orchids in Malibu, CA.  [42:20] What David and his team at SAGRA are looking for in future Farm Stay locations, experiences, and types of farms, sharing their stories and supporting their businesses by broadening awareness and appreciation, one stay at a time. Visit For Yourself SAGRA Website  @sagrafarms  Notable Mentions Chef's Table on Netflix Dan Barber of Blue Hill at Stone Barns in Westchester County, NY Alice Waters of Chez Panisse in Berkley, CA Cowgirl Creamery in Petaluma, CA Biggest Little Farm Documentary  Stay In Good Company Website

Cal Peternell was the head chef of legendary Bay Area restaurant Chez Panisse in Berkeley, California, for over 20 years, where he served celebrity patrons and trained a new generation of chefs. He's the New York Times best-selling author of Twelve Recipes and A Recipe for Cooking. His most recent book is the revealing and erudite Burnt Toast and Other Disasters. On this episode, we hear some good Chez Panisse stories, and we talk about Cal's move to the East Coast. We also discuss his cookbook career—and his interpretation of that “figs on a plate” incident from a few years back. Also on the show we have a fascinating conversation with Nasim Alikhani, the chef and cookbook author behind Brooklyn's mega-popular Iranian restaurant, Sofreh. You should check out her new book.More From Cal Peternell and Nasim Alikhani:Celery, Radishes, and Anchovy Butter [official]A Berkeley Chef Feeds the Homeless [LA Times]Olives With Citrus Zests and Fried Herbs [Washington Post]Nasim Alikhani Is Leaving Her Mark [Eater]

Debbie Shore is co-founder of Share Our Strength, which has fed close to 2 billion meals to hungry children since their campaign, No Kid Hungry, began. (That's billion with a B, folks!) Today's episode is full of stories and insights from that remarkable journey that will give you many nuggets of inspiration and ingenious thinking to take into your own path to make the world a little better place.  00:00 Preview 00:46 Intro & Welcome 04:16Share Our Strength Sharing Strength is the most thought about of the organisation's 5 core values. The feeling of wanting to be connected to something bigger than yourself and finding value in what people bring to the table is embodied in the name of the organization. Enough people will respond to the call if the right vehicle or platform is presented. In the case of Share Our Strength, the vehicle is ending hunger. 04:42 The Great Questioning During the pandemic, more people questioned what impact the work they were would have on the world and on their own well being. More people focused on discovering what they were uniquely built to contribute. The path taken by Share Our Strength has changed and grown over the years but the vision to find ways for people to share their strengths to end hunger has sustained. The core belief of the organisation was that everybody has a strength to share. The original idea of working with chefs & the restaurant industry paid off as restaurants became the lifeblood of the organization. A New York Times article about a famine in Ethiopia in 1984 sparked the idea for the organization.  The organization started with personal funds & loans and contributions from friends and family members. One of the first big donors, Chef Alice Waters from Chez Panisse in Berkeley California, is being honored this week. Chef Waters responded to a cold letter with a generous check and by sending letters to fellow chefs who also responded. That started the chain of events with restaurants across the country. The fundraising platforms allow contributors to engage in their passions by giving people the opportunity to contribute by doing what they do for a living. People want to be engaged in things they care about and be a part of something bigger than themselves. Volunteering to do something you care about can lead to discovering your calling and may lead to greater opportunities. Peoples' energy is found in their passion. 12:41 Food Is Life Food is central and fundamental to all our cores. While we thank our stakeholders for their efforts,  they usually thank us for allowing them to be a part of the solution and feel connected. According to Christoph Gorder of Charity Water, ‘This is a problem we know how to solve'.  There are many problems in this world that we don't know how to solve, so we have to step up to solve the ones when the solution is known.  World hunger is not necessarily a complex problem but there are barriers of access. 1 in 8 kids in America struggle with hunger even though several meal programs exist. The focus of Share Our Strength was to identify the barriers that exist in schools. Barriers include: The stigma associated with having to access school meals Timing around getting into school to access meals Lack of information Efforts to reduce barriers include: Changing the way meals are distributed at schools Working toward eliminating any special lunch lines Eliminating any special or coloured tickets for provided meals Start serving breakfast in the classroom 3 million kids have now been added to school breakfast. Breakfast in the classroom tends to stay once introduced because of improvements in areas such as: Attendance Readiness to learn Schoolwork  Test results Behaviour Less need for fidget spinners 18:50  Hunger is Invisible Starvation in places like Ethiopia is easier to identify than an issue like hunger in America. The awareness barrier is huge in a country that is considered one of the richest countries in the world...

Welcome to The Black Wine Guy Experience, the podcast where we discover some of the fascinating stories behind wines and the personalities behind them. In this episode, I sit down with Stephen Singer. Stephen has been a wine retailer and consultant. He is a restaurateur and was involved with Chez Panisse, Table 29, and César Stephen has been an importer of the finest olive oils. He is now a vintner passionate about delivering the finest representation of his vineyard in California.Stephen Singer has a long history in food and wine. He traveled extensively throughout Europe and developed a love for Tuscan olive oil, which he started importing into Chez Panisse in the early '90s. From there, his interests evolved into wine, and his curiosity and passion have taken him on a journey to establishing his own winery Baker Lane Estate.In this episode, Stephen shares how his love for artisan ingredients led him to create a connection with people through food. He also talks about his experiences with different wines he has tasted and the unique qualities of the soil and growing conditions that have made his winemaking in California a fascinating process.We talk about how Stephen and his vineyard manager, Greg Adams, work together to empower the vine and the fruit to communicate the best flavors in their wines. They use different strategies for farming and managing the plants and the winemaking process. Stephen and Greg's collaboration makes winemaking so interesting for Stephen, allowing them to hit a new benchmark in their wine production.Please tune in to this exciting episode for all this and more as Stephen Singer shares his passion and expertise in crafting wines representing the essence of his vineyard's terroir.A Massive THANK YOU to Stephen Singer!!!To learn more about Baker Lane Estate, click the link!Follow Singer Wine on IG Hosted on Acast. See acast.com/privacy for more information.

Steph Chen is the founder and CEO of Anyday—a modern cookware brand that makes products just for the microwave. Anyday dishes help you poach, toast, blanch, and even simmer food using the humble microwave. So far, the company has amassed major fans, including Momofuku founder David Chang. Steph was born in Hong Kong and moved to California when she was just three years old. After college, her father invited her to join the family business. Instead, she chose to explore a few different lives: Steph cooked in a restaurant in Hong Kong, worked at a plant-based company called Eat Just, and has even assisted Alice Waters at her iconic Chez Panisse. This episode, hear Steph's journey to creating her own cookware line centered around the microwave, and why she's betting big on this overlooked kitchen appliance. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

GP is joined by a new friend, author Fanny Singer, for a special conversation (originally hosted by Book Passage) about Singer's book Always Home. They talk about what it was like to both grow up with famous mothers (Singer is the daughter of Alice Waters, the food icon and chef behind Chez Panisse). And Singer shares why she's finally given herself permission to engage with her mother's work. They chat about the connection between art and food, where they find beauty, and what cooking—and sharing—a meal means to them. Learn more about your ad choices. Visit podcastchoices.com/adchoices