Podcasts about clarkson potter publishers

The holiday season can be a challenging time when it comes to food. It can be overwhelming with all the special treats and the pressure from others to eat more. But how can you enjoy your time with family, friends, and colleagues without feeling guilty, deprived, or overindulging? In today's episode, Dr. T will introduce you to mindful eating practices. These practices involve slowing down, savoring each bite, and paying attention to your body's hunger and fullness signals. Taking one bite at a time and being fully present can reduce stress, improve digestion, and help you make food choices that make your body happy. Recommended Reading: Brewer, J., Kabat-Zinn, J. (2016). The craving mind: from cigarettes to smartphones to love-why we get hooked and how we can break bad habits. Yale University Press. Kite, L., Kite, L. (2020). More than a body: Your body is an instrument, not an ornament. Houghton Mifflin. Sturino, K., Diamond, A. (2021). Body talk: how to embrace your body and start living your best life (First edition.). Clarkson Potter/Publishers. Taylor, S. R. (2021). The body is not an apology: The power of radical self-love. Berrett-Koehler Publishers. Tribole, E., Resch, E. (2012). Intuitive eating. Macmillan. Watch Here: https://youtu.be/x0ucQjcSJn0

Winner of the "Great American Baking Show" and self-taught baker Vallery Lomas shares her favorite holiday recipes, including some from her new book Life is What You Bake It.  This segment was guest-hosted by Kerry Nolan    Pecan Bundt Cake  Nonstick baking spray with flour 3 cups (375g) all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1½ cups (3 sticks/339g) unsalted butter, room temperature 1½ cups (300g) packed light or dark brown sugar 4 large eggs 1 teaspoon vanilla extract 2 cups (240g) roughly chopped pecan pieces, toasted ¾ cup (180g) canned crushed pineapple, in its own juice ½ cup golden raisins   1. Preheat the oven to 325°F and place a rack in the middle of the oven. Spray a 12-cup Bundt pan with baking spray. 2. In a large bowl, combine the flour, baking powder, and salt. Whisk to combine. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until light and fluffy, about 4 minutes. 4. Add the eggs, one at a time, beating until each is incorporated before adding the next, about 2 minutes total. Add the vanilla. 5. Reduce the speed to low and add the flour mixture. Mix until just combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. 6. Stir in the pecans, pineapple, and raisins. Pour into the prepared pan and bake until a cake tester inserted deep into the cake comes out completely clean, 1 hour to 1 hour 15 minutes. 7. Let the cake cool in the pan on a cooling rack for 10 minutes. Invert the pan to release the cake and allow the cake to cool completely before slicing and serving.   STORAGE This cake can be stored, covered, at room temperature for up to 1 week.   This recipe is excerpted from 'Life is What You Bake It' Courtesy of Clarkson Potter Publishers

Chef Sheldon Simeon joins us to discuss his new book, Cook Real Hawai'i. While he's best known for competing in two seasons of "Top Chef," Simeon is also the owner of Maui's Tin Roof Restaurant and a third-generation Hawaiian. In the words of one Eater review, the book covers "the islands’ painful colonial history and exploitative plantation systems, as well as the people — including Simeon’s grandparents — who survived both and created Hawai'i’s extraordinary food culture."   COCONUT SHRIMP SERVES 4 TO 6 I know what you’re going to say. This doesn’t look like the coconut shrimp we had on Maui???!!! And you’re right, it doesn’t. Nobody knows better than me what that kind of coconut shrimp looks like, since during my years cooking at Aloha Mixed Plate, I fried up thousands upon thousands of those suckers. Yes, shredded coconut and fried shrimp is delicious, but to this day I won’t order it just on principle. I’m still traumatized. And if you think I had it bad, spare a thought for Auntie Lovey, who was our veteran prep cook: Every day, she’d have to bread two thousand shrimp in under three hours. But beyond my culinary PTSD, there is another reason why I’m jaded. For the most part, locals don’t eat coconut shrimp. It’s pure haole bait. Going to Hawai‘i to eat coconut shrimp would be like bragging about all the California rolls you ate in Tokyo. But rather than be a hater, I try to be constructive with such opinions. So I thought back to the shrimp dishes that, to me, symbolized celebration and indulgence. My mind went back to special occasions, when my family would go to Sun Sun Lau, a bygone Chinese restaurant in Hilo, and order honey-walnut shrimp. The shrimp were flash-fried in cornstarch, and then covered in a sweet, condensed-milk-and-mayonnaise-based sauce and served with crunchy honey walnuts. Broke. The. Mouth. So that’s how we got here: coconut shrimp reimagined as honey-walnut shrimp. Instead of sweetened condensed milk, I reduce coconut milk down to a creamy sauce, and rather than candied walnuts I use oven-baked candied coconut chips, a crispy snack that you’ll find sold in local gift shops (easy to make it yourself, though). Even better than Leung’s, I daresay. Let’s get coconut shrimp 2.0 trending and maybe, just maybe, unseat the original. 1⁄3 cup mayonnaise ¼ cup Sweetened Condensed Coconut Milk (recipe follows) 2 teaspoons fresh lemon juice Kosher salt Ground white pepper 2 egg whites ¾ cup chilled club soda or seltzer water 2 cups mochiko (sweet rice flour) ¼ cup cornstarch or tapioca starch 1 ½ pounds peeled and deveined large shrimp, rinsed Neutral oil, for deep-frying 2 tablespoons Coconut Candy 2 teaspoons Fried Garlic 1 tablespoon thinly sliced scallions Cooked rice or Fried Garlic Noodles, for serving In a small bowl, whisk together the mayo, condensed coconut milk, lemon juice, and salt and white pepper to taste. Set the sauce aside. In a large bowl, whisk together the egg whites, club soda, 1 cup of the mochiko, the cornstarch, 1 teaspoon salt, and ½ teaspoon white pepper. Let stand for 5 to 10 minutes so the flour can hydrate. Place the shrimp on a baking sheet and pat dry with paper towels. Meanwhile, prepare a wire rack or line a baking sheet with paper towels. Fill a large, heavy-bottomed pot or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the pot’s rim. Heat over high heat until the oil reaches 350°F (use a thermometer), adjusting the heat as needed to maintain temperature. Place the remaining 1 cup mochiko in a shallow dish or pan and coat the shrimp, shaking off any excess, then dip into the batter, letting the excess drip off. Once the oil is ready, fry the shrimp in batches until they turn pink and the coating is golden, about 3 minutes. Transfer to the wire rack or paper towels and let cool slightly. In a medium bowl, toss the warm shrimp with ½ cup of the reserved sauce, adding more if needed to evenly coat (but not drown) the shrimp. Spoon any remaining sauce onto a plate and top with the shrimp. Garnish with the coconut candy, fried garlic, and scallions. Serve with rice or garlic noodles. SWEETENED CONDENSED COCONUT MILK MAKES ABOUT ¾ CUP 1 (13.5-ounce) can full-fat coconut milk ½ cup sugar In a small saucepan, bring the coconut milk to a boil over medium-high heat and whisk in the sugar. Reduce the heat to a gentle simmer and cook, stirring often, until the mixture is thickened and reduced by half, 30 to 40 minutes. Let cool before using. Leftovers can be stored in the fridge for up to 1 week.   Reprinted with permission from Cook Real Hawai’i by Sheldon Simeon and Garrett Snyder, copyright © 2021. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

Many of the stories we hear and tell about food are positive—food’s power to nourish, to comfort, to bring people together. But it also has the potential to cause shame, fear, disgust and a whole host of other uncomfortable emotions. Today on Gravy: personal stories around food that aren’t so sweet. These are the kinds of stories Francis Lam wanted to explore for a presentation he gave at the Southern Foodways Alliance’s annual Symposium. Francis is an editor at large at Clarkson Potter Publishers and a New York Times Magazine columnist. He’s also someone who’s spent a lot of time eating in the South and writing about it. (You can check out some of his SFA oral histories about Biloxi, Mississippi’s shrimping industry here.) Francis was curious about the food stories that often go untold because they deal with topics we’d prefer not to talk about.

Over the past few years, tacos have risen from humble street food (and Americanized fast food) to trendy options at a growing number of restaurants. A staple of Mexican cuisine, they’ve been adopted by different cultures and are even showing up on brunch and dessert menus. On this week’s Please Explain, Chef Alex Stupak, owner of the Empellón restaurant group, and food writer Jordana Rothman, will tell us how to make fresh tortillas, salsas, moles, as well as traditional and modern fillings. They'll also share tips and recipes from their book Tacos: Recipes and Provocations.   Do you have questions about tacos? Send us your questions in a comment below, or let us know on Twitter or Facebook! Recipe: Tacos al Pastor (From Tacos: Recipes and Provocations by Alex Stupak & Jordana Rothman) Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can be a thing of beauty—the wide surface area means more of that good Maillard char you want from al pastor. Take your time when slicing the finished meat: thin, bias-cut slivers are the ideal texture here. MAKES 12 TACOS ADVANCE PREPARATION 1 cup Adobo (see below) Salsa Roja (see below), for serving Raw Salsa Verde (see below), for serving FOR THE FILLING Vegetable oil, for the grill Four 1⁄2-inch-thick boneless pork shoulder steaks (2 pounds total) Kosher salt, as needed TO ASSEMBLE THE TACOS 1⁄4 ripe pineapple, peeled, cored, and cut into 24 even slices 1⁄2 medium white onion, minced 60 cilantro leaves (from about 15 sprigs), roughly chopped 2 limes, each cut into 6 wedges 1 recipe Corn or Flour Tortillas MAKE THE FILLING: Preheat a grill to the hottest possible setting and brush with vegetable oil. Slather about 1 cup of the Adobo all over the pork steaks and season liberally with salt. Place the pork steaks on the hot grill and cook for 3 minutes. Rotate 45 degrees and cook for another 3 minutes. Flip and continue to cook for 3 minutes. The finished steaks should have visible charred grill marks. Remove from the grill, transfer to a plate, and set aside to rest in a warm place. Make one batch of tortillas and hold them warm. Cut the pork steaks against the grain and on the bias—you want the slices to be as thin as possible, almost shaved, to achieve the right tenderness and texture for al pastor. ASSEMBLE THE TACOS: Lay out the warm tortillas on serving plates. Evenly distribute the grilled pork and the pineapple slices among the tortillas. Top with some of the Salsa Roja and Raw Salsa Verde, along with the minced onion and chopped cilantro. Squeeze a couple of the lime wedges over the tacos and serve the rest on the side. ADOBO Masa may be the bedrock of Mexican cuisine, but adobo is what makes it sing. The dried chile paste is a component in countless dishes, slathered on robust meats like the pork for Al Pastor Tacos and the lamb for the Lamb Barbacoa Tacos. The dried chile and aromatic spice flavors in this paste are versatile, so adobo is a useful thing to have around to add instant depth—try thinning it with oil and using it to dress a hearty vegetable, like asparagus. Adobo will last 1 week in the refrigerator, and 1 month in an airtight container in the freezer. MAKES ABOUT 2 1⁄3 CUPS 8 ancho chiles 8 guajillo chiles 1 chipotle morita chile 3 whole cloves 1⁄4 teaspoon cumin seeds One 2-inch stick of canela (Mexican cinnamon) 1 teaspoon black peppercorns 1 teaspoon dried Mexican oregano 20 garlic cloves, skins on 1 cup cider vinegar Remove the stems from the chiles and tear the chiles open. Shake out and discard the seeds. Tear the chiles into small pieces. Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the cloves, cumin seeds, canela, black peppercorns, and oregano; toast, shaking the pan, until fragrant, about 15 seconds. Remove the spices from the heat, transfer to a spice grinder, and grind to a fine powder. Reheat the skillet over medium heat. Toast the ancho, guajillo, and chipotle morita chiles, turning from time to time until you see the first wisp of smoke, about 30 seconds. Transfer the chiles to a bowl, cover with hot tap water, and place a heavy plate over the chiles to keep them submerged. Set aside to soak for 30 minutes. Add the garlic cloves to the skillet and roast, turning them from time to time, until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Once the cloves are cool enough to handle, peel them and discard the skins. Drain the chiles and place in a blender along with the ground spices, roasted garlic, and vinegar, and puree to a paste. You may need to add a bit of water to the blender to help the chiles pass easily through the blades. Transfer to a container and refrigerate until ready to use. SALSA ROJA Salsa roja and salsa verde are the ebony and ivory of the salsa universe: Whereas verde supplies brightness and clean, sharp heat, roja offers gentle spice and dried-herb warmth. It makes sense that the two keep such close company—you’ll encounter versions of both at nearly every taqueria in Mexico. For my salsa roja, I looked to guajillo chile, one of the workhorses of the Mexican pantry. Cheap and ubiquitous, these dried peppers impart the mild heat, distinctive berry-like aroma, and deep, rusty hue that define a good roja. MAKES ABOUT 2 CUPS 2 plum tomatoes 10 guajillo chiles 1 chipotle morita chile 1⁄2 teaspoon dried Mexican oregano 1⁄8 teaspoon cumin seeds 5 garlic cloves, skins on 1 1⁄2 teaspoons kosher salt 1 tablespoon sugar 1 tablespoon cider vinegar Preheat the broiler. Roast the tomatoes on a baking sheet under the broiler until blackened in spots, about 7 minutes. Turn them over and continue to blacken, about another 7 minutes. Remove from the broiler and set aside to cool at room temperature. Once they are cool enough to handle, peel the tomatoes and discard the skins. Remove the stems from the guajillo and chipotle chiles and tear them open. Shake out and discard the seeds. Remove and discard the veins. Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the oregano and cumin seeds and toast briefly, shaking the pan, until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder, and grind to a fine powder. Reheat the skillet over medium heat. Toast the guajillo and chipotle chiles, turning them from time to time until you see the first wisp of smoke, about 45 seconds. Remove pan from heat, and transfer the chiles to a bowl. Cover them with hot tap water and place a heavy plate over the chiles to keep them submerged. Set aside to soak for 30 minutes. Add the garlic cloves to the skillet and roast, turning them from time to time until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Once they are cool enough to handle, peel the garlic cloves and discard the skins. Drain the soaked chiles and discard the liquid. Place them in a blender along with the ground spices and roasted garlic, the salt, sugar, cider vinegar, and ¼ cup water. Puree on high speed until completely smooth, working in batches if necessary. Set up a medium-mesh sieve over a bowl and pass the puree through the strainer. Transfer to a container or refrigerate until ready to use. The salsa will keep for up to 3 days. RAW SALSA VERDE Raw ingredients speak (shout, actually) for themselves in this purist salsa verde. It’s all about the green apple acidity of ripe tomatillo, the heat of untreated chiles, and the garlicky sting right up front. MAKES ABOUT 1 CUP 1 garlic clove, roughly chopped 1 teaspoon kosher salt 2 serrano chiles, stemmed and roughly chopped 1⁄2 medium white onion, minced 3–4 medium tomatillos (about 5 ounces total), husked, rinsed, patted dry, and diced 1 teaspoon honey 40 cilantro leaves (from about 10 sprigs), roughly chopped EQUIPMENT: Molcajete* Place the garlic in the molcajete with the salt and crush to a paste using the tejolote. Add the chiles and minced onion to the paste and crush to a coarse texture. Add the tomatillos and continue crushing with the tejolote until pulpy. Season with the honey and stir with a spoon. Add the chopped cilantro and stir to combine. Transfer to a container and refrigerate until ready to use. The finished salsa is best eaten the day it is made; if you want to work ahead, don’t add the cilantro to the salsa until the day you plan to serve it. *If you don’t have a molcajete, prep all the ingredients as instructed and add them, minus the cilantro, at once to the jar of a blender. Pulse to combine then stir in the chopped cilantro. “Recipe reprinted from TACOS: RECIPES AND PROVOCATIONS by Alex Stupak and Jordana Rothman. Copyright ©2015 by Empellon Holdings LLC. Photos by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.”

Many of the stories we hear and tell about food are positive—food's power to nourish, to comfort, to bring people together. But it also has the potential to cause shame, fear, disgust and a whole host of other uncomfortable emotions. Today on Gravy: personal stories around food that aren't so sweet. These are the kinds of stories Francis Lam wanted to explore for a presentation he gave at the Southern Foodways Alliance's annual Symposium a few months ago. Francis is an editor at large at Clarkson Potter Publishers and a New York Times Magazine columnist. He's also someone who's spent a lot of time eating in the South and writing about it. Francis was curious about the food stories that often go untold because they deal with topics we'd prefer not to talk about. So, he asked a handful of people: tell me about a time when you felt tension in your emotional life of eating.

Take a tea break on this week’s episode of After the Jump as host Grace Bonney is joined by the team behind Bellocq, a unique and evocative line of hand-crafted blends, the finest pure teas and a charming selection of tea accessories. Hear from Michael Shannon, Heidi Johannsen Steward and Scott Stewart who tell listeners the inspiration behind their brand. Hear their vision of opening the artisanal tea experience up to everybody and find out how they developed their immersive brand experience over the years. This program was sponsored by Clarkson Potter Publishers.   “We wanted a product that caught your eye immediately – that you wanted to touch. Then, also the tea itself had to be the finest quality tea we could find. It needed to be a complete immerse experience.” [6:00] –Heidi Johannsen Stewart of Bellocq on After the Jump “We’re very much tea people but we’re also about lifestyle. In the tea world, there’s this style of person that only likes tea and we’re not like that. We want to open the experience up to everybody. We try to take all the snobbery out of tea.” [14:00] — Michael Shannon of Bellocq on After the Jump “There’s a slightly slower speed to tea than to coffee. The caffeine effect is more subtle. It guides you into this really relaxed, sharing kind of spirit and I love that about tea.” [17:00] — Scott Stewart of Bellocq on After the Jump

This week on After the Jump, Grace Bonney is joined in the studio by interior designer, Thom Filicia. Thom is perhaps best known for his roles in hit television programs like Queer Eye for the Straight Guy and Tacky House, but more recently, he authored the book American Beauty published by Clarkson Potter. Tune into this episode to hear why Thom decided to restore and fix up a home from the early 1900s in the Finger Lakes, and why he fell in love with the structure. Listen in to learn about Thom’s original interest in design as a child, and why he almost decided to design automobiles. Want to know more about Thom’s favorite interiors in New York City? Then listen to this episode of After the Jump! This program has been brought to you by Clarkson Potter Publishers.   “One of the things we talk about a lot is the ‘democracy of design.’ I love the fact that design is becoming universal at a certain level, from the Targets to the world to the high end.. There’s this mix of high and low that I think is very appealing to the next buying power. That generation is all about mixing old and new, and high and low.” [6:35] — Thom Filicia on After the Jump

This week on After the Jump, Grace Bonney calls into the studio in the aftermath of Hurricane Sandy to talk about her top ten business lessons. Tune in to hear about some of the mistakes that Grace made with her businesses, and how they served as valuable learning experiences. Learn about the importance of following your bliss, trusting your gut, and not compromising! Grace talks about some of her personal experiences, and how she realized she needed to spend more time working on her life outside of the work environment. Listen to this episode to hear Grace’s top ten business tips, top five greatest mistakes, and top five achievements! This program has been brought to you by Clarkson Potter Publishers. “Sometimes breaking a rule means rewriting it to be more inclusive, realistic, or innovative.” [9:45] “I really think that mistakes are a wonderful thing because they really allow you to take a time out and look at your business and say, ‘Has this grown to a way that this isn’t manageable anymore? Is this something I’ve been overlooking? Or something that I’ve been putting on the back burner that really needs to be addressed?’ Never take mistakes personally.” [17:05] — Grace Bonney on After the Jump

Dylan Thuras joins Grace Bonney in the studio for this week’s installment of After the Jump! Dylan is the co-founder of Atlas Obscura, a website dedicated to all things esoteric and unique in travel. Tune into this episode to hear Dylan and Grace talk about the idea of discovery in the age of the Internet, and what is really left to be discovered. Dylan talks about some of his concerns about publicizing some of these hidden gems, and how he has confronted this issue. How has Atlas Obscura affected the communities and areas that it spotlights? Hear about some of Dylan’s revelations that induced his love for traveling. Where would Dylan take some Atlas Obscura users in Brooklyn? Find out on this week’s episode of After the Jump! This program has been brought to you by Clarkson Potter Publishers.   “A lot of times, I’m talking about some exotic, crazy places, but there’s a place a mile from you- where ever you are. There’s some amazing thing quite close.” [7:25] “The whole point of the Atlas is that it’s not just about these crazy far away places… it’s about digging deep, knowing the context, and realizing that there’s discovery to be made all around you.” [13:20] — Dylan Thuras on After the Jump

Grace Bonney sits down with photographer, artist, and author Todd Selby on this week’s episode of After the Jump. Todd has made a name for himself by documenting people and their personalities in their own homes. Todd is also notable for his websites, TheSelby.com and EdibleSelby.com, and his recent book, also called Edible Selby. Tune into this episode to hear Grace and Todd discuss the role of film and video in the realm of photography, how to make subjects comfortable in front of the camera, and his background in art and hand-lettering. Todd explains his transition from the fashion and lifestyle world to photographing chefs and restaurants. Todd also talks about his admiration for the DIY aesthetic, and the passion of food professionals. This episode has been sponsored by Clarkson Potter Publishers.   “The way that I came into this was not from a design or architecture perspective… I’m a lot more personality-driven. I’ve always been looking for big personalities and spaces, so I think I’m coming from a different viewpoint.” [5:40] “I think that a big movement in the food world, as well as with interiors, is the DIY movement… There’s a lot variation within that- it’s the opposite of mass-produced.” [28:50] — Todd Selby on After the Jump

On today’s episode of After the Jump, Grace Bonney is once again joined by Design*Sponge’s managing editor Amy Azzarito to discuss becoming your own brand. Tune in to hear Grace and Amy list some of the the “dos & don’ts” of branding yourself. Learn about the different steps to take in order to personalize and get visibility for your business. Create a mission statement and work on your elevator pitch! Hear about the importance of focus and expertise to make your creative work stand out! Learn to navigate the tricky world of self-promotion; how can you get the word out about your business without seeming self-absorbed? Grace and Amy help you stay organized and work on the logistics of your own personal business image! This episode has been brought to you by Clarkson Potter Publishers.   One of the most important things about being an expert is that you never want to stop learning. Even if this is your field of expertise, you’re always going to want to work to better yourself.” [8:25] — Amy Azzarito on After the Jump “Be who you are, own who you are. There’s a real value in being relate-able.” [25:51] — Grace Bonney on After the Jump

This week on After the Jump, Grace Bonney is joined in the studio by blogger, homesteader, and author Ashley English. Ashley lives on eleven acres just outside of Asheville, North Carolina where she keeps bees, raises chickens, and tends to her garden. Hear how Ashley started homesteading, and her opinions regarding the “hipsterfication” of the DIY movement. Why has there been such a resurgence in interest in old-fashioned tactile skills? Tune in to hear how Ashley has made time to write The Homemade Living Series, and raise a child! Hear Ashley and Grace talk about a few small steps that everyone can take in order to live a greener life, and why homesteading is not just another trend. What green practices can be seen in the design world? Find out this and more on this week’s installment of After the Jump! This program has been brought to you by Clarkson Potter Publishers. ` “I think if you give people the opportunity, information, and resources and use an open and friendly approach, people tend to move toward that approach [green living].” 5:15 “Food is the great democratic unifier. It crosses all divides – race, gender, socioeconomic, and political status.” 9:43 — Ashley English on After the Jump

Welcome to another episode of After the Jump! This week, Grace Bonney is joined by Sarah Brysk Cohen. Sarah is the florist and founder of Blossom and Branch, and online columnist for The Equals Record and Design*Sponge. Hear why Sarah left the field of social work to start her own flower shop, and the steps she had to take to start an independent business. Learn about the importance of self-examination when running a business, and how collaboration can help rejuvenate your creativity. How does Sarah stay inspired now that her passion has become work? Learn why the “fake it ’til you make it” business mentality can be detrimental to the growth of a business, and why Sarah finds it so important to stay true to her personal floral style. Tune in to hear more about the role of vulnerability and honesty in Sarah’s professional development and personal life. This program has been sponsored by Clarkson Potter Publishers. “Just like with cooking, where so much of it is preparation…that’s flowers too, and perhaps many other creative endeavors.” “Once you start opening doors in your own mind and heart, there’s no turning back.” — Sarah Brysk Cohen on After the Jump

On this week’s episode of After the Jump, Grace Bonney is joined in the studio by set designer Lydia Marks of Marks and Frantz. You may know Lydia’s work from films such as The Devil Wears Prada, Sex & the City I and II, and Synecdoche, New York. Tune in to hear how documentary photography was instrumental in training Lydia’s design eye. Hear Grace and Lydia discuss how movie set design transcends the realm of setting, but also influences character development. How did Lydia develop Sex & the City’s Carrie Bradshaw by updating her bedroom for the Sex & the City films? Learn the differences between residential interior design and designing for film and television. What is Lydia’s dream design job! Find out this and more on this episode of After the Jump! This program has been brought to you by Clarkson Potter Publishers. “Sometimes you have only thirty seconds of screen time to create a world that can be read easily by the audience so that they can see who this person is supposed to be, and you may never go back there again.” “In a film, you’re really struggling to create character, and that’s one of the priorities. In a home, you don’t need to do that as much, but when you can get to who your clients are and start to help them find things to collect that express that, I think that’s where some of my prior work really informs my current interior design work.” — Lydia Marks on After the Jump

On this installment of After the Jump, Grace Bonney is joined by Amy Azzarito, the managing editor at Design*Sponge. Grace and Amy are discussing how to get your voice out in the creative community, specifically in an online format. Hear about the importance of defining a personal niche in terms of content and personality. Grace and Amy also give some helpful tips for attracting an audience and self-promotion. How do Grace and Amy stay inspired? Learn about pulling inspiration from different resources, and how it can influence your content and make something wholly unique. Finally, tune in to hear some organizational tips, and why it’s always important to stay true to your instincts! This program has been brought to you by Clarkson Potter Publishers. “One thing I really like about blogging is that it is a way to showcase your aesthetic sensibilities even if you might not have design skills.” — Amy Azzarito on After the Jump “Accept your voice how it is, and trust that if you’re speaking from your heart and the way you are on a day-to-day basis, people are really going to gravitate towards that.” — Grace Bonney on After the Jump

Design criticism is the topic on today’s episode of After the Jump. Today, Grace Bonney is joined by Alexandra Lange, an architecture and design critic. Specifically, Grace and Alexandra are talking about the recent trend of “cuteness” in craft. Tune in to hear Grace and Alexandra analyze the slew of craft and design shows on television, such as Project Runway and Craft Wars. Why are these programs unable to communicate the essence of the design world? Later, Grace and Alexandra discuss the role of the Internet for makers, and how it allows everyone to share their work easily. Does this dilute quality of crafts being produced? Finally, tune in to hear Grace and Alexandra talk about criticism in the blogosphere, and the need for transparency amongst tastemakers. This episode has been brought to you by Clarkson Potter Publishers.   “It’s definitely a crusade of mine to get the references back into design, even if it’s new design.” “Part of making has become sharing what you’ve made in a very public way.” — Alexandra Lange on After the Jump

This week on After the Jump, Grace Bonney is in the studio with Lorena Siminovich: graphic designer, illustrator, and founder of Petit Collage. Lorena began taking graphic design classes at her high school in Buenos Aires, and has constantly developed her style ever since. Hear about how moving to New York City changed her approach to graphics and illustrations, and what she has done to fuel her entrepreneurial spirit. From stamps to laser-cut mobiles, Lorena has designed it all! Tune in to hear about Lorena’s interest in collage, and how small vacations can do wonders for productivity. This episode has been sponsored by Clarkson Potter Publishers. “There’s something very strong about my graphic design education. I have a total Swedish type of graphic design schooling. It’s very clean, it’s very minimal – so it has something to do with my design of logo types, clean aesthetics, and graphics. It’s a graphic approach to illustration.” — Lorena Siminovich on After the Jump

On this episode of After the Jump, host Grace Bonney is talking about the importance of balancing work and managing stress. Today, Grace pulls from her personal experiences in order to offer some sound advice about having an efficient and happy work life. Tune in to learn about how being honest with yourself can help to realize your professional goals, and how prioritizing can lead to effective productivity. Hear about how Grace made changes in her life, and how you can avoid the burn-out that is pervasive in the digital community. Grace also notes the importance of a support system, and lists some valuable resources for people experiencing a work life imbalance. This episode has been brought to you by Clarkson Potter Publishers. “While flexibility and understanding with yourself is good, also having some hard lines is never a bad thing.” “Your career is rarely ruined by saying ‘no’ to a single opportunity or making a single mistake, but what can ruin it is being burned out, being uninspired, and not operating efficiently or to the best of your ability.” — Grace Bonney on After the Jump