Podcasts about City Harvest

On this week's episode host Caryn Antonini is joined by Chef Ashfer Biju, Executive Chef at the award-winning Baccarat Hotel in New York, who oversees all food and beverage operations at the property. Chef Ashfer brings more than 25 years of culinary experience, beginning in his home country of India and throughout various parts around the globe from the Seychelles to Mauritius to London, California and NY. Chef Ashfer studied hospitality and earned a degree at the Culinary Institute of America in Napa, California. He has held leadership positions in top-tier hospitality establishments, including Taj Hotels and Resorts and their NY location at The Pierre Hotel where he worked for 12 years as Executive Chef and Food and Beverage Director. Ashfer is a supporter of the James Beard Foundation, City Harvest and Careers Through Culinary Arts Program, he's an avid photographer and a self proclaimed “crafter of perishable art”.For more information on our guest:@ashferbijuHomepagebaccarathotels.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Dominique Ansel is the pastry mastermind who was named the World's Best Pastry Chef in 2017 by the World's 50 Best Restaurants awards, and is widely celebrated for his creation of the Cronut®. Dominique shares his journey from a small-town in France to revolutionizing the pastry world in New York City and beyond. We learn the story behind the Cronut's viral success, his commitment to quality over mass production, and the life lessons he's learned through his culinary adventures. Dominique shares a glimpse into the magic behind his iconic creations and the memories they evoke for his customers- and introduces us to his latest cookbook, Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories. He also reflects on his dedication to teaching and giving back, including his inspiring work with City Harvest to fight hunger. Enjoy this episode as we go Beyond the Plate… with Chef Dominique Ansel.This episode is brought to you by PepsiCo Foods.This episode is brought to you by Fords Gin, a gin created to cocktail. (recipe heard in episode is below)Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com***The Chocolate Chip Cookie SipRecipe courtesy of Joe BrookeMakes 1 cocktail1.5 parts Fords Gin1 part sugar cookie washed heavy cream (blended together and fine-strained)0.5 part crème de cacao0.5 part vanilla syrupGrated nutmeg, to garnish 1. Fill a cocktail shaker with ice and add all of the ingredients. Shake and strain into a chilled cocktail glass. 2. Grate fresh nutmeg over the top to garnish.

Drew Nieporent is one of the most accomplished and influential restaurateurs of our time. He is the founder of Myriad Restaurant Group and co-founder of Nobu Restaurants with actor and producer Robert De Niro. In this episode, we dive deep into Drew's philosophy on hospitality, his reflections on business principles, and his personal challenges, including surviving a stroke and cancer. He opens up about his forthcoming memoir, his 34-year partnership with De Niro, and what keeps him inspired after decades in the business. Drew's deep commitment to philanthropy shines through as he discusses his involvement with Citymeals on Wheels, Garden of Dreams Foundation and City Harvest. Enjoy this episode as we go Beyond the Plate… with Drew Nieporent.This episode is brought to you by Kikkoman.This episode is brought to you by Martin's Famous Potato Rolls.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

Corey & Cori broadcast from the Boyne City Harvest Festival.

ITS HERE! Its time for Reece and Tanner to give their preview for one of the best Silver Dollar City Festivals - the Harvest Fest! Holy Pumpkin Spice batman. (Apologies for Tanner's blown out audio at times - his 1 year old got ahold of his recording equipment...:D)

This is the 4PM All Local for Wednesday, August 21st, 2024.

Adam Cox is joined by Sarah Calcutt from City Harvest London. Sarah discusses the latest Nourish To Flourish reported conducted by the food charity. She also talks about how food can boost mental, physical and community health.  https://cityharvest.org.uk/ 

Adam Cox is joined by Sarah Calcutt from City Harvest. Adam and Lara discuss the large number of issues surrounding food waste. Lara tells us some shocking stats, one of what states that if food waste was a country, it would be the third largest emitter of greenhouse gases in the world. https://cityharvest.org.uk/ 

Please see full transcript of the episode hereEpisode Summary & Sponsors:We are kicking Season 3 off with a venerable titan in the culinary industry, a New York Times 4 star and 3 star Michelin chef, Hamptons resident Eric Ripert whose restaurant Le Bernardin was just named number one worldwide.I got the amazing opportunity for a one on one exclusive interview to talk to Eric while he was traveling on tour for his new book seafood simple, the do's and don'ts of buying and cooking fresh fish, the important role meditation and charitable giving play in his life, living in the Hamptons, his favorite farm stand finds and restaurants out east and the essentials every kitchen must have.Thanks to our sponsors:The William Johnston FoundationUS BankWineaccess.com (Instagram: @wineaccess)Fultonfishmarket.com (Instagram: @fultonfishmarket)Today's episode is brought to you by Fulton Fish Market, the most trusted name in seafood. FultonFishMarket.com is the e-commerce shop for  New York City's iconic Fulton Fish Market—the largest in the western hemisphere. As you'll hear in this episode, Fulton Fish Market has been trusted by top chefs for over 200 years.From salmon to caviar, FultonFishMarket.com is your go-to destination for world-class seafood delivery. Visit www.Fultonfishmarket.com to get 20% off your first order - Use code HAMPTONSThis episode is also brought to you by Wine Access, the official partner and wine provider of The Michelin Guide. Wineaccess.com is the best online shop for expertly curated wines and exclusive subscriptions such as The Michelin Guide Wine Club—where each shipment includes a selection of the finest wines curated by summelyays  from Michelin-starred restaurants.Make Wineaccess.com your direct line to wines typically reserved for winery mailing lists and Michelin-starred restaurants—delivered direct to your door. Visit wineaccess.com/cookalong to get 20% off your first order. Full Transcript of Episode:Host (00:09):Welcome back to Made in the Hamptons for the season three premiere. I'm your host, Jill Lawrence, and it's so nice to finally be back here with you. We have some amazing guests this season and are kicking things off with a venerable titan in the culinary industry, a New York Times four-star and three-star Michelin Chef Hampton's resident Eric Ripert, whose restaurant Le Bernardin was just named number one worldwide.  I got the amazing opportunity for a one-on-one exclusive interview to talk to Eric while he was traveling on tour for his new book, seafood Simple. We talked about the do's and don'ts of buying and cooking fresh fish, the important role meditation and charitable giving plays in his life, living in the Hamptons, his favorite farm stand, finds and restaurants out east, and the essentials every kitchen must have. But before we get to the interview, I want to share two amazing offers from our sponsors just in time for the holidays.(01:08)Today's episode is brought to you by Fulton Fish Market, the most trusted name in seafood fulton fish market.com is the e-Commerce Shop for New York City's iconic Fulton Fish Market, the largest in the Western hemisphere as you'll hear in this episode. Fulton Fish Market has been trusted by top chefs for over 200 years from salmon to caviar, fulton fish market.com is your go-to destination for world-class seafood delivery. Visit www.fultonfishmarket.com to get 20% off your first order and use Code: Hamptons. This episode is also brought to you by Wine Access, the official partner and wine provider of the Michelin Guide Wine access.com is the best online shop for expertly curated wines and exclusive subscriptions such as the Michelin Guide Wine Club where each shipment includes a selection of the finest wines curated by sommelier from Michelin starred restaurants. Make wine access.com. Your direct line to wines typically reserved for the winery, mailing lists and Michelin starred restaurants delivered directly to your door. Visit wine access.com/cook along to get 20% off your first order. That's wine access.com/cookalongNow onto my delightful conversation with restaurateur Chef Eric Ripert.Host (02:47):Thank you so much for joining me.Ripert:It's my pleasure really.Host (02:51):I wanted to talk about Seafood Simple and just tell me a little bit about your inspiration for the book and the reason fish became integral part of your work as a chef.Ripert (03:01):So from a very young age in all the kitchen where I work, I was always assigned to the fish station and therefore I started to develop a certain expertise about it and knowledge. And when I started in 1991, there I was already very familiar with all preparations of seafood, seafood, restaurant. It really was meant to be. Also, the reason I created this book after so many years is because I want to help a lot of the people who are intimidated by cooking fish or seafood. It's not very difficult. You just need to have a good guidance and then if you follow what we are giving you as advice in a book, it'll be easy to successfully and make family of friends happy.Host (03:56):I prepared for this interview by making the halibut casserole from your book and was delightfully surprised with how easy it was to make and it used such simple ingredients. Why are most people intimidated to cook fish, do you think?Ripert  (04:12):I believe that everybody has a bad experience and I suspect that people who have the bad experience add fish that was not necessarily the fresher, and if you don't have fresh fish to begin with, then very difficult to have a good dish at the end, even if you're extremely good at cooking. We give a book a lot of tips to when you are going shopping to recognize when the fish is very fresh and really at the end of the day, one thing is very important is never smell like fish. Never. When it's fishy or when it's a bad odor, it means that it's already old and no matter what you're going to do, you're not going to succeed at your house going to, your guests will be not enjoying because it's too fishy. You may even have some challenges because when the fish is not very fresh, it's not firm and sometimes when you cook it, it breaks in a pan. That's why I believe people intimidated by.Host (05:24): And so what's the best tip for buying fish?Ripert (05:28):Well, depending where you are in Hampton, in New York, on the east coast and on both coast, that's actually, we have a lot of fishermen that bring seafood to the stores and supermarket that is of very high quality. And I think creating a relationship with the fishmonger or trusting the fishmonger, and again, when you go to the store, if you buy whole fish, the eyes of the should be very bright, should be bright as well. If you look at the should be very red, the flesh very quickly the sign of fresh. And again, it should never smell bad in that store or the product should never smell bad. Now if you buy the fish in, which is very often the case, the flesh of the fish should be kind of translucent, not kind like opaque, beige, if it has some yellow or gray colors, if the blood vessels are very dark, do not buy that fish.Host (06:32): Oh, interesting.Ripert (06:33):I'm Yeah. The figure of fish or even scallops should have a nice flesh and should also have a nice shape they shouldn't be like. So yes, that's very important. And again, in the book, not only we give you from buying, but we teach you up the season and we take you by the end from the very beginning until the very end and you again trust us in it's guaranteed success.Host (07:05): And I can vouch for that because the halibut that I made was so wonderful and tasty. There was none left over. But if there was, what's the best way to store fish after cooking it?Ripert (07:18): When you cook fish, it's very difficult to make the fish as good again when the fish is not cooked, of course it's easy to store and you should never keep it too long in your fridge. It should stay less than 24 hours. It should be a very cold part of the fridge and if you can have some ice or ice pack, but when the fish is cooked finishes,Host (07:45): Which is easy to do because your recipes are so delicious.Ripert (07:48): Thank you.Host (07:49): I wanted to ask you about farm raise versus wild caught fish. How important should this be to the consumer and more importantly, the taste of it?Ripert (08:00): Today we can start to find some good farm fish from farms that are good and that are not necessarily polluting the land or the water around them. The farm raised fish never test as good as wild. I always recommend to buy wild, but of course sustainability is very important.Host (08:23): I wanted to talk just steering away from fish for a couple minutes meditation with you because you've spoken a lot about the importance of this practice. At what point did it start for you and how has it changed your perspective on life, either professionally or personally or maybe both?Ripert (08:42): It's an exercise, but it's not necessarily religion, meditation, exercise that be in because your mind has always the desire to or think about the future and your mind very rarely in the present. And being in a lot of advantage of a lot of focus on what you supposed to do right now instead of being distracted. And if you think about it for one minute or two or you do a test on yourself and you say, okay, for one minute I'm going to try to stop thinking about the future and each time I think about the future I'm going to come. You realize that in one minute your mind goes in a lot of different place. The meditation is about again, being in control of your mind and not the control. So that's exercise daily, very helpful to again, be in the presence in your life and at work. Now I apply meditation also because I practice Buddhism. For me, guided meditation that obviously religious, but again, you can practice meditation without a belief. It can be a secular exercise that is good for yourself and your mind.Host (10:18): Yeah, I started guided meditation about five years ago and it was a skill I felt I had to really learn to allow my mind to just stop, if you will. And it took some time to get there, but once I did…Ripert (10:33): Yes, it takes a long time, of course, like everything else, right? If you go to the store and you want to have a body that is muscular and in good shape, it's going to take you many and years of practice and going to the gym and exercise, and it's exactly the same with meditation for the, it takes a lot of practice and the beginning, nothing is easy. The beginning it's difficult, but repeating the same exercise days after day, you definitely create certainly a certain pleasure. I'm great mornings when I meditate and if I cannot meditate, it's something that I'm missing.Host (11:20): Yes, the days are off a little bit when you can't. I wanted to ask you a little bit about the Hamptons. What drew you to the Hamptons?Ripert (11:27): The Hamptons are beautiful, as we all know. It's a very special place where you have the water, you have the forest, have the, and the late nineties, after coming to the and staying with, I had have a house and I'm enjoying it all year long in the summer, of course spending more time than in the winter. But every season in Hampton is magical. One of the best places in the world where everything is beautiful.Host (12:08): What are some of your favorite local ingredients to cook with out there? Ripert (12:11): It's all seasonal, of course, but I go to the farm stand and I look what they have and what it's coming from their farm, and it can be delicious salad, even buy flowers, they have incredible tomatoes, all of that inspire me, but I have to go to the farm and check and for myself and then go refine and flavor. Host (12:48): That's my favorite season is in June when the asparagus comes.Ripert (12:52): Yeah.Host (12:53): Do you have a favorite place to dine out in the Hamptons when you're not cooking at home?Speaker 3 (12:57): Oh my God, I have so many. So many I like and I like The Beacon in Sag Harbor because of the sunset, sunset at night, Host (13:09): And they do good fish there.Ripert (13:11): They have very good fish there. And bell and anchor is open. All is very close to my house. It's not even five minutes away. Host (13:20): You've done quite a bit of work with City Harvest. Tell us a little bit about their mission with food and what participation with the organization has meant to you.Speaker 3 (13:32): Is the oldest and biggest food rescue organization in the world. Food rescue means it's food that will go to waste that time fresh and instead of being wasted, rescued, and then that either way and shelter throughout the New York boroughs the food are very important because a lot of people cannot cook for some reason for their family. And they go there and they have some meals that are being prepared with during the day. So it's two tractor trailers to go far away to pick up some food. And this year, we'll deliver almost 90 million pounds of foodHost (14:52): Right. And as a restaurateur, I'm sure you realize how much food goes to waste, so that might have more meaning to you as to why city harvest is important.Ripert (15:03): Yes, of course. We see that, and it's an interesting statistic in America, 40% of the food is being wasted. When you look at all the food being produced, percent goes to waste. It's a statistic for the country. Restaurants are also leftover food that through the restaurant as well, and they go through the supermarket, but also we don't buy actually donations. We also source from a lot of the farmers and big companies. Companies and many big companies. Food.Host (15:47): That's amazing. I didn't realize so many corporations were involved too.Ripert (15:51): Yeah, a lot of big corporations are involved by excess food. Sometimes if it's in a can shelf, sometimes the can has a little problem with the or, it's not perfect and therefore they cannot sell it. And it goes to markets of bananas sometimes that are too ripe but they're perfectly fine. They're the ones that you want to eat right now. But for the market is a problem because they like to have green bananas, but longer on a shelf. Again, those vegetables and products and serve immediate, that need to have food on the table. I bring a lot of attention to, I help as much as I can, raise money, raise attention. It's a big job that I enjoy very much.Host (16:43): So most people know you as a restaurateur, a TV personality, and an author. How would you define yourself?Ripert (16:52): I define myself as someone like everybody has. I'm trying to do the right thing. I think  I'm a good citizen trying to make a difference in my community. I'm trying to be a good family person, a good family member. I'm trying to be a good chef, a good boss in my company. I try to inspire people and I try to create happiness around myself, be happy myself to all of us, right? We all try to be happy. What I make sure is that by creating happiness for myself, I create it for all this.Host (17:34): Oh, that's wonderful. And given all your professional accomplishments throughout a long career, if you could name this chapter of your life, what would it be? Ripert (17:45): Well, if myself, if I look at myself in the mirror, I have a lot of white hair, actually. My head is covered with white hair. I think it's time at my age to be a mentor. So therefore, I'm a mentor of the team that work with me and I bring all the wisdom that I have accumulated in life at work, but also with my family and my son. And I try to share again, all the benefits that I accumulated and to success during all those years, until today.Host (18:25): When you get to a certain point in life professionally and personally, that you've gone through the victories and the challenges that maybe could help someone along the way. Ripert (18:35): Yes, Actually even challenges during this time is when you learn lessons that are the most helpful and meaningful when everything is easy and when you have a lot of success and you learn less. But of course we don't want to have challenges. We all want to have success, but life is not like that. As you know, at the end we learn from both.Host (18:57): What advice would you give to a young person who wants to become a chef or work as a restaurateur?Ripert (19:05): I would give the advice of trying to go to a culinary school if you have the budget, because of course it's, and it's a commitment. What I like about going to culinary school is that you have a lot of information in a timely manner. Of course, you can go work in a restaurant, but it's going to take a long time for you to have all the information school, but before you make the commitment of going the culinary school, I think it's to spend couple of days here and there in a restaurant, if you're interested, the kitchen or the dining room to spend time and see how it works and what is the dynamic in a kitchen, what is the dynamic in the dining room? And make sure that before you make a decision of investing in a school or going straight up to a restaurant, that you have the passion and that that'll make the right choice and not change after six months or a year and go in another food.Host (20:07): And what are the five most important cooking tools every kitchen should have!Ripert (20:11):  Well, you must have a good stove and oven because you don't have the right equipment, difficult to bake or to cook when we don't have the energy that needed. Pot pans of quality are very important because if not with the heat, they're going to change the shape and they will not be flat any longer. And then it's difficult to quality essential. I don't think you can do good cooking, cutting board, very good cutting board, extremely clean because you cutting a lot from the cutting board and they have to be in condition. A good fridge is important because you can preserve your food there and it's one of those pieces of equipment that is essential in the kitchen. So I think we look at the fridge, the stove, the knives , the cutting board and the pots. With all that, then you can be assure that you have the complete kitchen.Host (21:25): Well, I just wanted to thank you so much for your time. I know that you're really busy on your book tour and running the restaurant and everything else that you do. So thank you so much for joining us and for answering all these questions!

Carlos Rodriguez, chief policy and operations officer for City Harvest, talks about food insecurity in New York City, and why despite it being a year-round problem, it can be particularly stressful for families around major holidays; plus what policies City Harvest advocates for that they say would help.

Richard Myers and Shawn Joseph are on a mission. This hour of Seasoned, get to know the farmers behind Park City Harvest in Bridgeport. Aside from keeping their farm productive and making candles, teas, and pikliz from their crops, the entrepreneurs are authors, too. Seasoned producer Tagan Engel tours the farm with "Farmer Rich" and "Farmer Shawn" and cooks a recipe from their book, Grow to Eat: A Vegetable Growing Guide/Cookbook. Plus, we're sharing some highlights from Where We Live's recent episode Exploring Connecticut Wine Country. GUESTS: Richard Myers: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. (@park.city.harvest.llc) (@park_harvest) Shawn Joseph: Horticulturist/farmer and co-founder of Park City Harvest From the Where We Live feature: Alice Feiring: Journalist and Writer; Author, The Feiring Line Leeanne Griffin: Food and Consumer Reporter, Hearst Connecticut Ryan Winiarski: Owner, Priam Vineyards Patty Rowan: Winery Manager, Hopkins Vineyard BONUS LISTENS: Shawn Joseph mentioned Huneebee Project in New Haven. Listen to the episode where we talked with its founder and two teenage beekeepers. Leeanne Griffin talks with the owners of restaurants that have stood the test of time on an episode of Seasoned. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. The wine segment was produced by Katie Pellico for Where We Live. 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.

Dana Cowin is an award-winning tastemaker and innovator in media, food and branding. After 21 years as the Editor-in-Chief of Food & Wine magazine, Cowin launched Speaking Broadly, an independent media company to promote less-established voices in the worlds of food, creativity and sustainability and to deepen our understanding of ourselves as well as the pleasure of travel, cooking, eating. The company produces a podcast, zine and events. Her current project is Feeding Broadly, an uplifting dinner series that highlights the power of regenerative ingredients and intimate conversations.   As part of her work to empower the leader within all of us, Cowin also coaches executive teams, founders and creatives and consults for fast casual and consumer packaged goods brands.  Cowin is a sought-after speaker with appearances on Top Chef and Beat Bobby Flay, moderating panels at places like SXSW and the 92nd Street Y, delivering keynotes on empowerment, food and entrepreneurship.  Cowin is on the board of Food Education Fund, Hot Bread Kitchen, the Food Council of City Harvest and Culinary Council of God's Love We Deliver. On this episode, she joins host Mitchell Davis and discusses personal storytelling through food, the importance of shaping menus to protect the planet, and how curiosity contributes to a chef's success. Follow Dana Cowin on Instagram at @fwscout and @speakingbroadly   For more on Dana and her work, visit: danacowin.com

I've wanted to get todays guest on the show for ages and her story does not disappoint. A huge hospitality meets welcome went to Chantelle Nicholson, Chef owner of the Michelin Green Starred Apricity in London and all round force for good in hospitality.We cover:-ApricityStudying lawFateThe joy of naivetyLondonMoving to operationsThe deep endSelf ReflectionStarting a businessAdapting to changing businessLooking after yourselfSustaining v RegeneratingFollowing what you stand forAnd so much more. Chantelle is a leading light in the quest to do business better but more than that, there's a great story in hear around the lessons that come out of being in the deep end.Enjoy!The GuestMulti-award-winning chef Chantelle is the former chef-owner of Tredwells (the recipient of a green Michelin star in 2021) and All's Well, a ‘pandemic pop-up'. Her new venture, Apricity, opened in Mayfair in April 2022. As one of the leading female voices in the UK's hospitality industry, Chantelle is an advocate for seasonality and sustainability, championing veg-forward cooking and committed to creating a more sustainable future across her operation and activities. She's also an independent board member for ReLondon, a Food Council member for City Harvest and author of PlantedThe SponsorToday's episode comes to you in partnership with RotaCloud, the people management platform for shift-based teams.RotaCloud lets managers create and share rotas, record attendance, and manage annual leave in minutes — all from a single, web-based app.It makes work simple for your team, too, allowing them to check their rotas, request holiday, and even pick up extra shifts straight from their phones.Try RotaCloud's time-saving tools today by heading to https://rotacloud.com/philThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyChartable - https://chartable.com/privacy

In this episode, we hear lessons from the C-Suite with Toshie Davis, Chief Financial and Administration Officer at OneTen. Toshie shares her story of pursuing purpose and passion via a career pivot from the corporate sector to nonprofit administration. She gives a behind-the-scenes look at her day-to-day responsibilities as a C-suite leader and how she contributes to the powerful work at OneTen, an organization that is taking a skills-first approach to create one million jobs for Black talent.   Toshie describes how her focus on “pragmatic growth” has fueled her career ascent over the years, and drops major wisdom gems about the mindset transformation that's required to advance in a more strategic leadership position.   In addition to sharing highlights and insights from her leadership journey, Toshie shares about the importance of her sister-community, how being a mother has shaped her leadership journey, and how community care has been critical to her professional success.  Tune in and absorb all of this goodness as Toshie provides a holistic look at her journey to the C-Suite. She inspires us to use our voice, define our vision, and be bold and courageous enough to go after it. Guest Bio: Toshie Davis is OneTen's Chief Financial and Administrative Officer, responsible for the organization's financial oversight, talent, and risk management, as well as its day-to-day operations. As an executive leader with more than 30 years of experience, Toshie is a strategic and financial planning expert with a strong track record in operations management for both commercial and nonprofit organizations. She transitioned from traditional corporate finance to nonprofit management because of her passion for social justice and educational and economic equity.  Before joining OneTen, Toshie held senior leadership roles at Education First Consulting, Turnaround for Children, and City Harvest. Prior to transitioning to nonprofit and education management, she worked for almost ten years at Johnson & Johnson where she managed a global P&L of $300MM and led a team of 40 people. Prior to that, Toshie helped launch an internet company, was a strategic consultant, and began her career in the financial services industry.  Toshie has a B.A. in Economics from The University of Pennsylvania and an M.B.A. in Strategy and Finance from Northwestern University's Kellogg School of Management. Toshie lives in Redondo Beach, CA with her son, Christian. Whenever they get the chance, they can be found trekking through a national park. Learn more about OneTen Website: OneTen.org OneTen on LinkedIn OneTen on Twitter OneTen on Instagram OneTen on TikTok  OneTen on Facebook Credits: Learn more about Black Woman Leading at blackwomanleading.com. Learn more about our consulting work with organizations at https://knightsconsultinggroup.com/ Email Laura: laura@knightsconsultinggroup.com Connect with Laura on LinkedIn Follow BWL on LinkedIn Instagram: @blackwomanleading Facebook: @blackwomanleading Podcast Music & Production: Marshall Knights  Graphics: Te'a Campbell Listen and follow the podcast on all major platforms: Apple Podcasts Spotify Stitcher iHeartRadio Audible Podbay

Sam Morril: What Did You Do? My Act.(Recorded October 2022) Sam Morril tells well-crafted jokes but sometimes they make people angry. Sam is known for dealing with provocative subject matter but he doesn't consider himself a provocative comedian. He and Mike dissect the difference. Then, on the heels of Sam's new hit Netflix special “Same Time Tomorrow,” the two comics pollinate the seeds of new jokes about mink coats, resistance coffee shops, disappointing your religious relatives, and why Elon Musk has eight kids.Please consider donating to City Harvest

Mike Smith is joined in the Trail1033 studio with Jason Mandala, Farm to School Director with Garden City Harvest. The annual garden party is freshest party of the summer, happening Thursday August 17th at The PEAS farm in Missoula. Presented by the Good Food Store this event will include an all-local meal, grown with love right here in Missoula with a menu prepared by Silk Road and Missoula-made beverages from Imagine Nation Brewing and Western Cider. Music will be provided Cowboy Andy and the Salamanders (for the kiddos) and alt-country band the Best Westerns.The mission of  Garden City Harvest is to  plant seeds and grow together to create a healthy Missoula on over 20 neighborhood farms, school gardens, and community gardens. Garden City Harvest accomplishes their mission through 4 main programs: Community Gardens,Farm to School, Neighborhood Farms and Youth Development.Tickets and details at gardencityharvest.org

Larry Forgione is considered “the godfather” of American cuisine and is largely responsible for changing the way Americans eat, beginning the entire “Farm-to-Table” movement. Marc Forgione is the acclaimed chef and owner of NYC restaurants Peasant, Restaurant Marc Forgione, and One Fifth. He is the youngest American born chef to ever receive a Michelin star and also the winner of “Iron Chef” Season 3.In this episode, we discuss:What it was like being Larry Forgione's son as a young cook in the early 2000'sThe moment Marc knew he was ready to open his own restaurantHow Larry came to coin the term “free-range” Advice for other “duos” + more!The Forgiones are incredibly philanthropic. Larry is co-founder of NYC Citymeals on Wheels Chefs' Tribute event, and Marc works with organizations such as Cookies For Kids' Cancer and City Harvest. Enjoy this episode as we go Beyond the Plate… with Chefs Larry and Marc Forgione.This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Long before turning his attention to architecture, David Rockwell, FAIA, had a fascination with immersive environments. Growing up in the United States and Guadalajara, Mexico, David was a child of the theater, and was often cast in community repertory productions by his mother, a vaudeville dancer and choreographer. There, he experienced the power of collaboration in service of a shared artistic goal and witnessed the ways in which narrative and design created meaning and lasting memories. Later, he would bring his passion for theater and curator's eye for the color and spectacle of Mexico to his practice. Through this unique lens, David founded Rockwell Group in 1984. Now a 300-person, cross-disciplinary architecture and design firm based in New York with satellite offices in Los Angeles and Madrid, Rockwell Group emphasizes invention and thought leadership. Merging architecture, theater, craftsmanship, and technology to create unique narratives for each project, the firm's work includes hospitality, theaters, cultural and educational institutions, transportation hubs, set design, products, exhibitions, festivals, and urban interventions that engage the public realm. Projects include the Perelman Performing Arts Center in New York (Restaurant and Lobby Interior Architect); 555 Pennsylvania Avenue and Hopkins Student Center for Johns Hopkins University (Washington, D.C. and Baltimore); Coqodaq, a new restaurant concept from Simon Kim (New York); Nobu restaurants and hotels worldwide; One Madison Avenue (New York); CIVILIAN Hotel (New York); City Harvest's Cohen Community Food Rescue Center (Brooklyn); Zaytinya (New York). David Rockwell's latest book, DRAMA, developed in collaboration with designer Bruce Mau was published by Phaidon in May 2021. Honors include the National Design Award from the Cooper-Hewitt National Design Museum; the Presidential Design Award; the AIANY President's Award; two Emmy Awards; a Tony Award for Best Scenic Design for She Loves Me; the 2009 Pratt Legends Award; induction into the James Beard Foundation Who's Who of Food & Beverage in America; Interior Design magazine's Hall of Fame; and inclusion in Architectural Digest's AD100. Known for his commitment to non-profit and community organizations, David Rockwell serves as the Chair Emeritus of the Design Industries Foundation Fighting AIDS (DIFFA) and as a board member of Citymeals on Wheels and New York Restoration Project.  On this episode, David joins host Mitchell Davis and discusses the intersection of theatre, hospitality and architecture, restaurants as the ultimate public square, and the difference between a dive and a dump. Follow Rockwell Group on Instagram @rockwellgroup and LinkedIn @rockwellgroup For more on the Rockwell Group, visit: www.rockwellgroup.com

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

My guest this week is Jeanne Masel Founder & CEO of Art for Change developed to offer fine art to socially conscious art collectors. Each carefully selected artist and artwork are paired with a relevant non-profit initiative & this has generated over $250K for non-profits & enabled the planting of over 3,000 trees to support Global Reforestation efforts to combat climate change. AFC is a platform for discovery for the best contemporary art. They've been known for their high quality prints by top in-demand contemporary artists, and they've also started selling unique works and offer art advisory services.AFC came about because Jeanne Masel's background is in art sales, connoisseurship, and philanthropy. She's on the Board of the Brooklyn Museum and started off consulting with them to create limited-edition contemporary art prints for their 2017 artists' ball. That experience alone solidified her vision for her company. In 2018 they started commissioning limited-edition prints by the best contemporary artists paired with urgent non-profit causes. When the pandemic struck in 2020, they pivoted to support artists amidst a world that had shut down. They also found a way to meet the moment for issues like food insecurity that came into high relief during the pandemic. They were able to offer their artists 50% of the proceeds rather than asking for a donation, while also raising funds for really important causes. It was a three-way win: they were able to pay artists, raise money for vital causes, and create a stellar work of art.Being contentious is what they do at Art for Change. Taking a stand for what they believe in.  They help make the world a better place through their Art for Change Initiatives.Jeanne believes that when you are afraid of something, face your fear. Lean into it and do it anyway. Listen to those that encourage and support you. Don't take no for an answer.Thanks so much Jeanne for finding a way to bring art to socially conscious collectors, support artists and benefit social causes and wider climate change issues, to create a thriving cultural ecosystem.Thanks also for showing us that it is possible to follow our passion and grow a business whilst helping people and the planet at the same time. You can find out more about Jeanne's work on https://artforchange.com/And follow her on Instagram @artforchangeJoin Lou on LinkedinFollow her @brave_newgirl on Instagram and get her books Brave New Girl- How to be Fearless, FEAR LESS and her Internationally Bestselling book DARE TO SHARE on Amazon or Waterstones or Barnes & Noble. UK & US versions available.Lou is the founder of Brave New Girl Media putting your story in the spotlight, showcasing your vision and supercharging your impact by guesting you on global podcasts  https://bravenewgirlmedia.comMusic by Melody LoopSupport the showGuest on global podcasts to increase your business growth, influence, and visibility Brave New Girl Media Dare to Share- bestselling guide to podcast guesting TAKE THE QUICK QUIZ to gain access to our FREE MASTERCLASS to become a podcast guesting pro

My guests this show are two local Bridgeport residents doing good things on their Urban farm called Park City Harvest. Richard Myers & Shawn Joseph just self published a new book entitled "Grow to Eat" - A vegetable Growing Guide and Cookbook.

Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show's inception in 2006, she has lent her expertise as a permanent judge on BRAVO's Emmy and James Beard Award-winning series Top Chef, now entering its 20th anniversary season. She was most recently a co-host of The Good Dish, the daily syndicated series offering delicious recipes, real-life wisdom, and conversations on the topics of the day, and was formerly host of Top Chef Amateurs, as well as Iron Chef Canada. From 2004 to 2019, Gail served as special projects director at FOOD & WINE. In February 2012, she published her first book, Talking With My Mouth Full: My Life as a Professional Eater. Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released in October 2017. Nominated for an IACP award for best general cookbook, it features recipes inspired by Gail's world travels—all made with accessible ingredients and with smart, simple techniques for successful family meals and easy entertaining. Gail frequently appears on other daytime television shows such as TODAY on NBC, Rachael Ray and The Talk, and was named the #1 Reality TV Judge in America by The New York Post. She is the co-founder of Bumble Pie Productions, and the newest Global Ambassador for Children in Conflict, an international organization committed to protecting, educating and providing critical aid for the world's most vulnerable children affected by war. Gail sits on the board of several other nonprofit organizations and philanthropic endeavors, including City Harvest and Hot Bread Kitchen. She currently lives in New York City with her husband, Jeremy and their two children, Dahlia and Kole. On this episode, Gail joins host Mitchell Davis and discusses what it takes to stand out on Top Chef, the democratization of restaurants, and the importance of being treated with respect in the kitchen. Follow Gail on Instagram @gailsimmonseats, Facebook Gail Simmons and Twitter @gailsimmons. For more on Gail and her work, visit: https://gailsimmons.com/

This episode is also available as a blog post: https://thecitylife.org/2023/01/03/ribwich-pop-up-benefitting-city-harvest-at-sweetbriar/ --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

Mike welcomes to the podcast his longtime creative collaborator, the director and actor Seth Barrish. Seth directed all five of Mike's solo shows but that's just one part of his varied career. Seth discusses his early days as a pianist at The Comedy Store, working with actors like Anne Hathaway, and what it's like being a “that guy!” actor himself, including two different roles on two different seasons of The Sopranos. Seth and Mike go deep on acting process, how to deal with rage-aholics, and Seth's near-death experience in Africa.Please consider donating to City Harvest

James Beard Award- winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Chef Dominique is responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine's “25 Best inventions of 2013”), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He is the Chef/Owner of eponymous bakeries in New York City and Hong Kong, and has been named the World's Best Pastry Chef by the World's 50 Best Restaurants awards. He is also the recipient of the Ordre du Mérite Agricole, France's second highest honor. Perhaps what has been most widely been reported on is Dominique's creation of the Cronut®, his signature croissant-doughnut hybrid pastry that first launched at his eponymous Bakery in New York in May 2013, soon becoming the world's first-ever viral pastry. Within hours, photos of the Cronut® spread across the social media sphere, and a single blog post about this brand new pastry was linked to over 140,000 times in just the first day. Within days, guests visited from all around the world to line up for blocks around the bakery, rain or shine. Taking two months and more than 10 different recipes to perfect, the Cronut® isn't simply croissant dough that's been fried. Made with laminated dough that has been likened to a croissant (but instead uses a proprietary recipe), it's first proofed then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut® is 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. The entire process takes three days to complete. Today, Cronut® pastries are available only at Dominique Ansel Bakery in New York, with the flavor changing every month, never repeating. In its first year, TIME Magazine named the Cronut® one of the “25 Best Inventions of 2013,” and it has since appeared in the news across the world, from Good Morning America to the The Today Show, ABC's The Chew, Late Night with Jimmy Fallon, Live with Kelly & Michael, CNN's Piers Morgan Live with Anthony Bourdain, E! News, Bloomberg, and more. It has also been featured on TV shows like Modern Family, The Mindy Project, Jeopardy!, Two Broke Girls, Comedians in Cars Getting Coffee, Gilmore Girls, and others. But before the Cronut®, a time that our very first guests refer to as B.C. (“Before Cronut®”), it all began years ago from humble beginnings. Growing up in a small town in France just north of Paris, Dominique never set out to become a chef. At the age of 16, he began working at a local restaurant in order to help support his family. There was a free culinary school in his hometown, so he enrolled in their apprenticeship program, first as a savory cook and then as a pastry cook. It was the precision and scientific nature of pastry that appealed to Dominique immediately, and from then on, he knew what he was meant to do. At age 19, Dominique went on to complete his military service in French Guyana in South America as part of a community program teaching locals how to cook. Upon returning to France, he used all of his savings to buy a beat-up car and drove to Paris, dropping off resumes at any bakery he could find. He later landed at the legendary French pastry shop, Fauchon, as one of 30 seasonal holiday workers. He was told only one employee would remain at the end of the season, and when the time came, he was the one they chose. Dominique stayed with Fauchon for nearly eight years, eventually leading international expansion, traveling the world opening new shops. In 2006, Dominique moved to New York City with just two suitcases to serve as the Executive Pastry Chef of Daniel Boulud's renowned restaurant Daniel. During his six years there, the restaurant earned its coveted third Michelin star and a four-star review from The New York Times. In November 2011, with a team of just four employees, Dominique opened Dominique Ansel Bakery on a quiet Soho street. Serving both sweet and savory items with pastries reigning supreme, the bakery became a neighborhood destination and was named Time Out New York's best bakery and Zagat's highest ranked bakery in the city. Signature creations like the DKA (Dominique's Kouign Amann) and made-to-order Madeleines quickly became guest favorites. It wasn't until May 2013 that a new creation Dominique deemed the Cronut® launched, putting this small Soho shop on the map worldwide. The Bakery became the birthplace of more new creations and internationally beloved inventions, from the Frozen S'mores to the Cookie Shot, Gingerbread Pinecone, Christmas Morning Cereal, Blossoming Hot Chocolate and more. In 2020, Dominique launched Dang Wen Li by Dominique Ansel in Hong Kong, featuring a capsule collection of brand new pastries created exclusively for Hong Kong, made-to-order specialties, and classic French viennoiserie. 2021 brought the launch of two new shops: a new location of Dang Wen Li by Dominique Ansel opened in June 2021 at H Queen's in the heart of Hong Kong's Central neighborhood. And in July 2021, Chef Dominique launched Dominique Ansel Workshop, a croissant counter inside of his Flatiron NYC kitchens, with a menu celebrating all things viennoiserie – from classics reimagined to old-school French recipes recreated with a modern twist. Coming up in Fall 2022, Chef Dominique will be opening his first shop in Las Vegas at Caesars Palace. Dominique Ansel Las Vegas will feature a number of his signature creations as well as a collection of brand new pastries made just for the city. Dominique published his first cookbook, DOMINIQUE ANSEL: The Secret Recipes (Simon & Schuster), in October 2014, featuring a number of signature recipes from his flagship Dominique Ansel Bakery in NYC. His second cookbook, Everyone Can Bake, debuted in April 2020, with his favorite go-to recipes for bases, fillings, and finishing so readers can mix-and- match and create endless possibilities of delicious desserts at home. Outside of the kitchen, Dominique is a dedicated supporter of various charitable organizations, including the fight to end hunger with Food Bank for New York City, City Harvest, and God's Love We Deliver. In the Cronut®'s first year alone, he helped to raise over $100,000 by auctioning off just 24 Cronut® pastries. On this episode, Dominique joins host Mitchell Davis and discusses the backstory and beyond the Cronut®, the importance of not giving up easily, and why it's best to work for people you believe in. Follow Dominique on Instagram @dominiqueansel For more on Dominique and his work, visit: www.DominiqueAnsel.com

As the New York restaurant Le Bernardin celebrates its 50th anniversary this year, chef Eric Ripert humbly reflects on his three-plus decades there. Over this time, he has brought his artistic vision fully to life, subtly evolving it season to season and year to year, creating an exquisite experience for those guests lucky enough to sit in the dining room of a restaurant that has managed to maintain its four-star rating from The New York Times since shortly after its stateside opening in 1987 (it started in Paris, in 1972). Le Bernardin has also kept up its three-Michelin-star status. This year, Ripert himself was honored by Michelin with its mentor chef award.The author of a best-selling memoir and of several cookbooks, Ripert has also been a guest judge on Top Chef, appeared on several episodes of the late Anthony Bourdain's No Reservations and Parts Unknown (the two were very close friends), and was the host of his own show, Avec Eric, on PBS. Careful to nourish a particular style in the kitchen that emphasizes a fastidious attention to detail, sharing knowledge, and leading in a compassionate way, Ripert credits his practice of Buddhism for helping shape his open-armed approach to life and work.On this episode of Time Sensitive, Ripert talks with Spencer about his cool-headed leadership style, his meticulous ways of managing time and technique in the kitchen, and the enduring influence of his mother's culinary wonders.Special thanks to our Season 6 sponsor, L'ÉCOLE, School of Jewelry Arts.Show notes:Eric RipertLe Bernardin 05:06Maguy Le Coze 05:53Gilbert Le Coze 10:0432 Yolks: From My Mother's Table to Working the Line 25:34Vegetable Simple: A Cookbook 41:51Anthony Bourdain 49:37

Sam Morril tells well-crafted jokes but sometimes they make people angry. Sam is known for dealing with provocative subject matter but he doesn't consider himself a provocative comedian. He and Mike dissect the difference. Then, on the heels of Sam's new hit Netflix special “Same Time Tomorrow,” the two comics pollinate the seeds of new jokes about mink coats, resistance coffee shops, disappointing your religious relatives, and why Elon Musk has eight kids.Please consider donating to City Harvest

This week on Inside Julia's Kitchen, Todd Schulkin welcomes French chef Eric Ripert of New York's four-star seafood restaurant Le Bernardin. They discuss fine dining in today's post-pandemic world, the evolution of French food in America, and his work with the food rescue non-profit organization City Harvest. Plus, as always, Eric shares a Julia Moment.  Photo Courtesy of Nigel Parry.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.

New data from City Harvest shows that visits to food pantries and soup kitchens in the first half of 2022 were up about 69 percent compared to 2019. Jilly Stephens, CEO of City Harvest, joins us to discuss rising food insecurity in the city.

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. In 2021, Intuitive Content was named one of the top 100 production companies in the world by Realscreen. Andrew is also the founder and CEO of Passport Hospitality, a restaurant and food service development company. He is passionate about his philanthropic endeavors and sits on the board of directors of Services for the Under Served, Project Explorer/EXPLR, Charlize Theron Africa Outreach Project and Soigne Hospitality. He serves on City Harvest's Food Council, is the International Rescue Committee's Voice for Nutrition and a Goodwill Ambassador for the United Nations World Food Programme. Andrew is also a founding member of the Independent Restaurant Coalition, fighting to save restaurants affected by Covid-19. He resides in Minneapolis. On this episode, Andrew shares his one way ticket to Samoa. In the course of the conversation, he highlights its food (including the “sweetest most amazing banana you've ever had”), its stunning beaches, colorful markets, and general relaxed atmosphere, which all point to him believing he was a Samoan in a previous life. Plus, Andrew spotlights some of his more memorable food experiences around the world (he's been to 176 countries!), including the souks in Aleppo and Fez and in Taiwan which he says is “the most underrated food destination on planet earth”. For his (non-exhaustive) global list of selected food experiences, visit his page on our website: www.theonewayticketshow.com. Andrew Zimmern is just one of the exceptional individuals featured on the podcast where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back. Their destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; General David H. Petraeus, US Army (Ret.); Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Former United States Senator, Joseph I. Lieberman; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals, etc.

Welcome to Hope City Church! NEW If you are new to Hope City text “Welcome” to 502-754-3212 CONNECT Connect with us! Visit the Hope City Church website at https://realhopenow.com/ , connect through the Hope City Church Facebook page at https://www.facebook.com/realhopenow or download the Hope City Church Louisville app from the android or apple app store. CARE If you or a loved one is in need of prayer or care, we would love to help! Simply open the Hope City Church Louisville app, click on "Pastoral Care" or "Prayer Request" and fill out the form so that we can know how we can help. Or go to https://app.textinchurch.com/groups/webform/MjYxMDg4 and send us your prayer request. GIVE Our heart is to share as much hope with as many people as possible, and you make that happen because of your generosity. Click the link below to give. http://www.realhopenow.com/give/ Thank you for tuning in to today's service. We'll see you soon!

Today's guest, Geoffrey Zakarian, is not only an acclaimed chef and television personality but also Harry and David's Culinary Ambassador. Geoffrey has made his mark as a restaurateur known for his sophisticated taste and signature style.   Since his days at New York City's Le Cirque in the 1980s, Geoffrey has risen to prominence as a chef and television personality through his world-class culinary creations and his work with Food Network and QVC. In this episode, Geoffrey and Jim discuss everything from seasonality to how Covid has affected people's relationship with food, bringing it all back to one crucial truth: Life is lived around the table. Let's learn how Geoffrey Zakarian shares it forward, here on Celebrations Chatter.   New podcast episodes released weekly on Thursday. Follow along with the links below: Sign up for the Celebrations Chatter Newsletter: https://celebrationschatter.beehiiv.com/    Subscribe to Celebrations Chatter on YouTube: https://www.youtube.com/@celebrationschatter  Follow @CelebrationsChatter on Instagram: https://www.instagram.com/celebrationschatter/    Follow @CelebrationsChatter on Threads: https://www.threads.net/@celebrationschatter  Listen to more episodes of Celebrations Chatter on Apple Podcasts:  https://podcasts.apple.com/us/podcast/celebrations-chatter-with-jim-mccann/id1616689192    Listen to more episodes of Celebrations Chatter on Spotify: https://open.spotify.com/episode/5Yxfvb4qHGCwR5IgAmgCQX?si=ipuQC3-ATbKyqIk6RtPb-A    Listen to more episodes of Celebrations Chatter on Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzQwMzU0MS9yc3M?sa=X&ved=0CAMQ4aUDahcKEwio9KT_xJuBAxUAAAAAHQAAAAAQNg  Visit 1-800-Flowers.com: https://www.1800flowers.com/    Visit the 1-800-Flowers.com YouTube Channel: https://www.youtube.com/@1800flowers  Follow Jim McCann on LinkedIn: https://www.linkedin.com/in/jim1800flowers/  Follow Jim McCann on X / Twitter: https://twitter.com/jim1800flowers (@Jim1800Flowers)

This episode is also available as a blog post: https://thecitylife.org/2022/06/21/specialty-food-association-summer-fancy-food-show-exhibitors-donate-112000-pounds-of-specialty-food-to-city-harvest/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

Rita Jammet was born in Saudi Arabia to parents of Iraqi origin, she went to boarding school in Lebanon and Switzerland, married André Jammet, a French man and ended up living in New York. She has led an exotic and charmed life as the co-owner of the acclaimed La Caravelle restaurant for 20 years, as the proprietor of La Caravelle Champagnes / Wines, and as the mother of three accomplished sons (one of whom is the cofounder of Sweet Green). Rita has been an inspiration and role model for women in hospitality for decades. It's frankly no surprise she's now known as the Chief Bubble Officer of her company, and if New York were to have an ambassador of hospitality, it would be her. She talked to me about her childhood in Saudi and Lebanon, about moving to Switzerland and her honeymoon to the US. She is a very charismatic lady who you would want to listen to forever. Rita is a member of Les Dames d'Escoffier NY. She was awarded the Order of Agricultural Merit by France's Ministry of Agriculture and Food. She is also a board member of the New York State Restaurant Association, Manhattan Chapter. Her many charitable involvements include: Mount Sinai Hospital, French American Aid for Children, Les Dames d'Escoffier, the Comité Colbert, Spoons Across America, AIWF Days of Taste* New York, and the Food Council of City Harvest. https://www.lacaravelle.com/ritajammet

Eric Ripert, co-owner and chef at Le Bernardin and Vice Chairman of City Harvest, joins us to discuss the organization's efforts to deliver more than 100 million pounds of food to nearly 400 food rescue outlets across the five NYC boroughs. He dives into Le Bernardin's recommitment to City Harvest after reopening post-pandemic and his work to strengthen local food systems. Plus, OPEC is meeting today as oil stays above $100 per barrel and natural gas hits $8. John Kilduff of Again Capital gives us his thoughts on why the market is getting no help from OPEC and which areas are being hit the hardest by all-time low fuel supplies. And, the Federal Reserve did exactly what was expected in raising rates 0.5%, but what does this mean for equity markets and the risks to growth? Paul Donovan of UBS Global Wealth Management gives us his take.

Good things happen when you trust yourself and head in the direction of things you are passionate about. Top Chef judge Gail Simmons' shares insights from her career journey including how to navigate life's challenging moments while integrating excitement into your life. Great takeaways ahead plus fantastic top Chicago restaurant recommendations you don't want to miss. Key Takeaways from This Episode Four helpful tips on how to figure out your life destination Ways to inject fun into your job Key components that are common among people who win in any situation Effective stress-management tips to overcome intense moments Culinary destination recommendations in Chicago   Disclaimer: All information and views shared on the Live Greatly podcast are purely the opinions of the authors, and are not intended to provide medical advice or treatment recommendations. The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician or other qualified health professionals when you have any questions regarding your specific health, changes to diet and exercise, or any medical conditions.   Resources Mentioned In This Episode Talking With My Mouth Full: My Life as a Professional Eater Bringing It Home: Favorite Recipes from a Life of Adventurous Eating Top Chef The Good Dish Toronto Life Stephanie Izard Sarah Grueneberg Beverly Kim Parachute Abundance Setting Rose Mary Rick Bayless Grant Achatz Brindille Mindy Segal Demera Ethiopian Restaurant Diana Dávila Mi Tocaya   About Gail Simmons Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show's inception in 2006, she has lent her expertise as a permanent judge on BRAVO's Emmy and James Beard Award-winning series Top Chef, now in its 19th successful season. She is a co-host of The Good Dish, the new daily syndicated series offering delicious recipes, real-life wisdom, and conversations on the topics of the day, and most recently was the host of Top Chef Amateurs, as well as Iron Chef Canada. From 2004 to 2019, Gail served as special projects director at FOOD & WINE.  In February 2012, she published her first book, Talking With My Mouth Full: My Life as a Professional Eater. Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released in October 2017. Nominated for an IACP award for the best general cookbook, it features recipes inspired by Gail's world travels—all made with accessible ingredients and intelligent, simple techniques for successful family meals and easy entertaining. Gail frequently appears on other daytime television shows, such as TODAY on NBC, Rachael Ray, and The Talk, and was named the #1 Reality TV Judge in America by The New York Post.  She is an Entrepreneur in Residence at Babson College, co-founder of Bumble Pie Productions, and the newest Global Ambassador for Children in Conflict, an international organization committed to protecting, educating, and providing critical aid for the world's most vulnerable children affected by war. Gail sits on the board of several other nonprofit organizations and philanthropic endeavors, including City Harvest and Hot Bread Kitchen.  She currently lives in New York City with her husband, Jeremy, and their two children, Dahlia and Kole. Connect with Gail Website: Gail Simmons Instagram: @gailsimmonseats   Kristel Bauer, the Founder of Live Greatly, is on a mission to help people thrive personally and professionally. She is a corporate wellness expert, Integrative Medicine Fellow, Keynote Speaker, TEDx speaker & contributing writer for Entrepreneur. Follow her on: Instagram: @livegreatly_co Clubhouse: @livegreatly LinkedIn: Kristel Bauer Youtube: Live Greatly, Kristel Bauer To Book Kristel as a speaker for your next event, click here.

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. In 2021, Intuitive Content was named one of the top 100 production companies in the world by Realscreen. Andrew is also the founder and CEO of Passport Hospitality, a restaurant and food service development company. He is passionate about his philanthropic endeavors and sits on the board of directors of Services for the Under Served, Project Explorer/EXPLR, Charlize Theron Africa Outreach Project and Soigne Hospitality. He serves on City Harvest's Food Council ,is the International Rescue Committee's Voice for Nutrition and a Goodwill Ambassador for the United Nations World Food Programme. Andrew is also a founding member of the Independent Restaurant Coalition, fighting to save restaurants affected by Covid-19. He resides in Minneapolis. On this episode of What's Burning, Andrew Zimmern's chat with Host Mitchell Davis includes conversation around calling for a U.S. Food Czar, reassessing the cost of restaurant food and the impact of conflict and crisis on our food supply.

Chris White talks to City Harvest London's head of food Dan McAlpine about how fresh fruit and vegetable businesses can help feed people in need in Western Europe's biggest city. Fruitbox is essential listening for everyone in the fresh produce business. Every episode attracts a large global audience that tunes in to hear exclusive interviews and analysis about fresh fruits and vegetables. Fruitbox is produced by Fruitnet Media International. To tell your story on Fruitbox, email chris@fruitnet.com To sponsor Fruitbox, contact advertising@fruitnet.com

During the pandemic, many overlooked disparities were amplified. One in particular was food insecurity.  CitizensNYC welcomes 3 guests to talk about how we can come together to fix this issue: Joel Press, Founder of Press Management LLC (Honoree)Andrea Markezin, President of Table Management Douglas SIlver, Founder of Gotham Food PantryFind out how community leaders and neighborhood businesses can take advantage of resources available for those working to improve New York City.CitizensNYC is now accepting applications for its grant programs.Learn more here: https://www.citizensnyc.org/grantmaking

If you haven't heard about the importance of habits and being consistent and persistent about it, then you probably haven't listened to or read enough personal growth content yet. In this episode, I am joined by this amazing and inspiring entrepreneur who even created a company called Kreatures of Habit. Make sure to stay tuned until the end because he has generously given my listeners a 10% discount on their first purchase.Michael Chernow is a restaurateur and chef, entrepreneur, TV host, fitness personality, and family man dedicated to inspiring the world through positivity, hospitality, and service. He first began working in restaurants as a teenager and thereafter built a successful career in the industry. He worked as a bartender and bar manager at Frank Restaurant for eight years and met his wife Donna while there. In 2007, he enrolled in the French Culinary Institute and graduated with honors, and was awarded an Associate's Degree in both Culinary Arts and Restaurant Management in 2008.Michael's impressive resume includes managing thirteen properties and four companies, hosting two seasons (26 episodes) of Food Porn on the FYI network, being featured in the CNBC docu-series Consumed: The Real Restaurant Business, and appearing in many cooking shows, including the Food Network's Beat Bobby Flay, Kitchen Casino, and Chopped. Michael is a volunteer, board member and community leader for City Harvest. In 2018, he led the City Harvest team of 35 members in the NYC Marathon, helping to raise over $100,000 to feed more than 600,000 New Yorkers.Get a 10% discount on your first purchase of The Proatagonist Oatmeal with the code: Howdithappen go to this link: https://kreaturesofhabit.com/products/the-proatagonist-oatmealKreatures of Habit website: https://kreaturesofhabit.com/Michael's web: https://michaelchernow.com/Social Media:https://www.instagram.com/michaelchernow/https://www.instagram.com/kreaturesofhabit/Show notes:[4:59] How'd it happen for Michael?[16:58] What is Kreatures of Habit and the products that it offers[19:03] Let's talk about Michael's EQ [23:44] Michael's relationship with his mother and father[31:04] Business plan vs. actual business trajectory[33:16] Why is partnership difficult for Michael[40:06] On failure—does Michael see it as something negative?[44:55] Diving a little bit deeper into Michael's tattoos[48:30] On the concept of habits[57:02] Where to find more of Michael and Kreatures of Habit[59:38] OutroCheck the accompanying blog post of this episode at: https://mikemalatesta.com/podcast/michael-chernow-discipline-freedom-why-habits-are-everything-238/If you like this episode and want to be the first to know when new ones are released? Make sure you subscribe! Also, a review will be much appreciated, so make sure you give us a 5-star (or whatever one makes the most sense to you).Connect with Mike:Website: https://mikemalatesta.com/LinkedIn: https://www.linkedin.com/in/mikemalatesta/

If you haven't heard about the importance of habits and being consistent and persistent about it, then you probably haven't listened to or read enough personal growth content yet. In this episode, I am joined by this amazing and inspiring entrepreneur who even created a company called Kreatures of Habit. Make sure to stay tuned until the end because he has generously given my listeners a 10% discount on their first purchase.Michael Chernow is a restaurateur and chef, entrepreneur, TV host, fitness personality, and family man dedicated to inspiring the world through positivity, hospitality, and service. He first began working in restaurants as a teenager and thereafter built a successful career in the industry. He worked as a bartender and bar manager at Frank Restaurant for eight years and met his wife Donna while there. In 2007, he enrolled in the French Culinary Institute and graduated with honors, and was awarded an Associate's Degree in both Culinary Arts and Restaurant Management in 2008.Michael's impressive resume includes managing thirteen properties and four companies, hosting two seasons (26 episodes) of Food Porn on the FYI network, being featured in the CNBC docu-series Consumed: The Real Restaurant Business, and appearing in many cooking shows, including the Food Network's Beat Bobby Flay, Kitchen Casino, and Chopped. Michael is a volunteer, board member and community leader for City Harvest. In 2018, he led the City Harvest team of 35 members in the NYC Marathon, helping to raise over $100,000 to feed more than 600,000 New Yorkers.Get a 10% discount on your first purchase of The Proatagonist Oatmeal with the code: Howdithappen go to this link: https://kreaturesofhabit.com/products/the-proatagonist-oatmealKreatures of Habit website: https://kreaturesofhabit.com/Michael's web: https://michaelchernow.com/Social Media:https://www.instagram.com/michaelchernow/https://www.instagram.com/kreaturesofhabit/Show notes:[4:59] How'd it happen for Michael?[16:58] What is Kreatures of Habit and the products that it offers[19:03] Let's talk about Michael's EQ [23:44] Michael's relationship with his mother and father[31:04] Business plan vs. actual business trajectory[33:16] Why is partnership difficult for Michael[40:06] On failure—does Michael see it as something negative?[44:55] Diving a little bit deeper into Michael's tattoos[48:30] On the concept of habits[57:02] Where to find more of Michael and Kreatures of Habit[59:38] OutroCheck the accompanying blog post of this episode at: https://mikemalatesta.com/podcast/michael-chernow-discipline-freedom-why-habits-are-everything-238/If you like this episode and want to be the first to know when new ones are released? Make sure you subscribe! Also, a review will be much appreciated, so make sure you give us a 5-star (or whatever one makes the most sense to you).Connect with Mike:Website: https://mikemalatesta.com/LinkedIn: https://www.linkedin.com/in/mikemalatesta/

Message from Aron Kirk on September 26, 2021

When I first met Laura Winningham City Harvest London had just served up its 1 millionth meal, diverting good food from landfill, sending it to charities and centres across London who distribute it or prepare meals for people who need additional support to put food on their own table. A few years on and they have provided over 20 million meals, and are still growing to meet demand. City Harvest has been changed by Covid 19 as so many people and businesses have, there has been unprecedented demand for their support, but also there have been far more opportunities for others to get involved and help them with all sorts of areas from IT, to marketing , to volunteering at the depot to sort food and pack vans, to reaching out to businesses who may have surplus food that they could take and to charities in desperate need of the food. Hear Laura talk about City Harvest, and us talk about how businesses can support charities and why it is important that they share with their customers and the wider community that they do. City Harvest is an incredible charity and one I am very priveliged to have been asked to be an ambassador for. See acast.com/privacy for privacy and opt-out information.

This is most stimulating episode of High Truths. Seriously! We will be talking about a brain stimulator.  While it is not approved for use in addiction, is can help insomnia and depression. Not every problem needs a drug as a solution. It is refreshing to learn about alternatives. Charles “Chip” Fisher Founder Fisher Wallace Laboratories Charles Avery Fisher, known as Chip, is a lifelong New Yorker. He earned his BA from Harvard University, and started his career with IBM's Data Processing Division, winning the Top Salesman award in under two years. He later founded and sold several companies before establishing Fisher Wallace Laboratories with the late Martin Wallace, PhD. Chip serves on the board of the Avery Fisher Artists Programs and Virtual Music Academy. Over the years he has been active in many nonprofits including being one of the founding board members for City Harvest. In late 2006, entrepreneur Chip Fisher joined Dr. Martin Wallace, PhD, CCN, CAd to purchase the patents of an FDA-sanctioned medical device that treats depression, anxiety and insomnia that produces a small dose of alternating current, of the same voltage level as a mobile home phone. Developed by NASA engineer Dr. Saul Liss in 1990s, reviewed and approved by the FDA at the time, the Fisher Wallace Cranial Stimulator is used to increase levels of dopamine, serotonin and also lowers cortisol, the stress hormone, without the use of pharmaceutical drugs. Peer reviewed studies have been published in noted medical journals and research has been conducted at some of the country's top medical schools and hospitals, including Harvard Medical School, Columbia Medical School, Mass. General Hospital, NYU Medical Center, NYC's Mount Sinai Medical Center (Beth Israel Hosp.), and the University of Maryland. Fisher Wallace has been well-positioned to take advantage of the movement away from pharmaceuticals as the only option for treating mental health symptoms. Treatment of depression, anxiety and insomnia across the board has seen great advancements in non-pharmacological methods. Many individuals are either not suited for pharmaceutical drugs for reasons of health, age, or ideology. In addition, drugs have significant side effects and for many, are not the treatment of choice given effective alternatives. Treatment with the Fisher Wallace Stimulator has no noteworthy side-effects, is a mobile and an at-home treatment, requires 20 min sessions up to twice a day, and has results showing great effectiveness for more than 70% of those who use it. Fisher Wallace Stimulator Fisherwallace.com Circadia.info

Gail Simmons, the trained culinary expert, food writer, television personality, and Top Chef judge, sits down with the Head of Family Advisory and Philanthropy Services, Judy Spalthoff, to discuss her career and values that have fueled her work as a philanthropist. Sitting on the board of City Harvest and Hot Bread Kitchen, two NYC-based nonprofits, Gail tackles issues such as hunger, food waste, and female empowerment in the food industry. As she shares her mantra for giving, Gail discusses the role her own family has played in her life as a philanthropist and how this has informed decisions she makes as a parent. Featured are Gail Simmons, food writer and Top Chef judge, and Judy Spalthoff, Head of Family Advisory and Philanthropy Services.

This week on A MESS IN THE KITCHEN, Molly and Dusti have a lively discussion with highly-regarded author and magazine editor, Dana Cowin. Dana is the former long-time Editor-in-Chief of Food & Wine Magazine. She is a tastemaker, talent scout, author, lecturer and radio show host. When Cowin is not sharing advice on the best new restaurants to try, food trends to watch, or interviewing inspiring role models, she devotes her time to organizations she cherishes, including serving on the boards of City Harvest and Hot Bread Kitchen. This interview was conducted pre- COVID-19 but, we hope our audience will find the information shared to be helpful.If you would like to order Dana's book go here: (https://www.amazon.com/Mastering-My-Mistakes-Kitchen-Delicious/dp/006230590)Connect with the show and EMAIL US at our website (https://amessinthekitchen.com)Matriarch Digital Media (matriarchdm.com) produces this and other podcasts that understand, encourage and uplift women.

For episode 1 of ‘Adjusting with…,' we talked to Nikki of City Harvest. City Harvest redistribute surplus food to charities and organisations around London to help those in need. To hear our first interview with Nikki and find out more about City Harvest, go back and listen to season 6, episode 52. Follow City Harvest on Instagram @cityharvestlondon or visit www.cityharvest.org.uk. Find their Go Fund Me at https://uk.gofundme.com/f/help-keep-city-harvest-feeding-london039s-vulnerable Keep in touch and let us know if you're enjoying these episodes on Instagram @whatscookingpodcast or via thewhatscookingpodcast@gmail.com. If you're enjoying our podcast, please support us by reviewing and subscribing. These episodes are recorded over video chat so please bear with us if the sound quality isn't perfect!

For this episode, we chatted to Nikki, COO of City Harvest. City Harvest are a London-based charity who redistribute surplus food to over 300 organisations, food banks and charities every single week. We debunk the myth that surplus food is only for the homeless. 1 in 4 Londoners are dealing with food poverty and City Harvest are acting as a crucial connection between retailers and the organisations who are feeding the hungry. Nikki talks us through the story of City Harvest so far; starting with 1 van and three passionate individuals, the small team have built the organisation to an enormous scale - at the time of writing they rescue and deliver 70,000 meals every week. Having reached this milestone in such a short space of time, City Harvest are working to restructure and expand the operation so they can meet ever increasing demand. Recently appointed to the role as COO, Nikki brings with her a wealth of experience in the food sector and we discuss how she is channelling this into her new role. City Harvest totally relies on funding for their operation - they receive food donations and distribute at no cost to the organisations that are receiving the food. We chat about the different types of funding they receive including one funny story about an enormous cheque from Metallica! There's a real buzz around City Harvest and the work that they do. We chat about the charm of City Harvest, how it draws individuals in who stay committed to working, volunteering and going the extra mile to ensure everyone hears about them. We recorded this episode in the summer and City Harvest had just hit a huge milestone of 6 million meals donated. We are now just a few months on and they have just celebrated their 7 millionth meal! This just goes to show the huge difference they are making and how rapidly they are growing. Find City Harvest on Instagram @cityharvestlondon or via their website www.cityharvest.org.uk where you can find out more about donating and volunteering.

Today's guest is Eric Himmelfarb, manager of food sourcing, procurement and logistics at City Harvest, a food rescue organization. City Harvest will rescue 59 million pounds of food this year and deliver it to hundreds of community food programs around New York City. He has also worked as an adjunct professor in the NYU Food Studies Department, where he teaches Food in the Arts: the Poetic Voice. He received his MA in Food Studies from NYU in 2014 and currently resides in Brooklyn. A Hungry Society is powered by Simplecast