It's Cheech & Chong's 50th anniversary! The epic comedy duo is best known for their cinematic pot smoking antics, but Cheech's palate is far more sophisticated than stoner snacks. The enthusiastic cook first tasted chicken marbella, from the legendary Silver Palate cookbook, at a dinner party and he swore he heard angels singing. The Silver Palate cookbook "changed the way Americans ate" when it came out in 1982, and host Rachel Belle chats with its editor, Suzanne Rafer about the impact it had. And chef, cannabis cookbook author, and founder of Laurie + Mary Jane edibles, Laurie Wolf, joins the show to talk about how far we've come from the ubiquitous potent pot brownie. Follow along on Instagram! Please subscribe to the Your Last Meal newsletter so you can be the first to know about events, giveaways & content only available to subscribers! Support the show by becoming a paid subscriber! Get tickets to the SF Sketchfest Tribute to Cheech & Chong: 50th Anniversary Celebration on January 31, 2023.Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.
A conversation about kalo (including ʻono recipes!) with Lahela Paresa and Kekaiokalani Naone from Uluhāhāloa. Founded and led by Kānaka Hawaiʻi, Uluhāhāloa envisions Hawaiʻi's economic, social health, and well-being restored in the next generation through an active connection to traditional Hawaiian practices, values, and lifestyles. Their Hāloa Circle is a twelve-week program that seeks to educate and challenge Native Hawaiians to eat their traditional ancestral food Hāloa, kalo. Instagram: www.instagram.com/uluhahaloa/ Tags: Hawaiʻi, Hawai'i, Hawaii
Hello, and welcome to another episode of the podcast. Today I want to ask you a few questions: Do you dream of writing but wonder if you have what it takes because you need an English or culinary degree? Do you want to elevate your writing and share it with others or tell people that you're writing but find yourself comparing yourself to published writers? Do you want to start a writing routine but don't know what to focus on to get going? If you answered YES to even one of these questions, I get it, and I've got you. So many of my students are plagued with these questions and concerns: qualifications, sharing their writing and written work, and the structuring of their writing life so that it fits all the other things we do in our life. There are a few things about writing that I've never talked about or trained my students on, and that's the inner work I did to address my qualifications to write (of which I have none), my sharing of my written work with others (which I did on my blog, in a newsletter, and then in a local newspaper), and finally the routine of writing on a regular basis amidst the hustle and bustle of raising a family and running a business. And that's what we'll talk about on the podcast today. And if you want to learn more about how to Live Like a Writer, remember this isn't taught in school. Learning how to Live Like a Writer can only be taught by other writers who are willing to share all the stuff behind the scenes that editors, agents, and publishers aren't able to discuss unless they've written a book or two themselves. So, if you want to be a writer but find yourself wracked with worry about degrees, overwhelmed with a comparison with other writers, suffering from a lack of structure and direction, and unclear about where to start, the start of 2023 is the perfect time to get your writing life on track. With that in mind, I'm offering a brand new training called Live Like a Writer. During this training, we are going to peek behind the scenes of my writing life so that you can get some traction in setting up your writing life. I know for me that writing has been the most amazing part of my self-growth journey. It's stretched me in ways I couldn't even imagine. It has caused me to pay up and show up in ways that didn't seem possible, and it's been the doorway to publishing and writing four cookbooks.If you're ready to elevate your writing life in 2023, I'd love for you to join me next week and learn about how to Live Like a Writer. You'll never look at writing the same, ever again. Things We Mention In This Episode Register for Live Like a Writer
Today's episode is all about dessert. Not just any dessert – chef-certified, tested and recommended baked goods that are sure to be the star of any holiday table. First, Here & Now's Robin Young tests out some of Molly Gilbert's recipes, from a rice krispie treat variation to a tres leches, and asks why Gilbert chose the sheet pan to be the protagonist of her cookbook. Then, Rose Levy Beranbaum of The Cake Bible fame joins Young to indulge in her newest book: The Cookie Bible.
On this episode of This Bites, Tarik and Ann are talking about "Hen's Deli" -- a new breakfast and lunch spot that just opened in the former Soup Brothers location in Walker's Point. They also rank their top three cookbooks of the year.
Episode 139: Is there an alternative to tracking if you want to lose weight? Is tracking required? The episode about satiety mentioned in the podcast was #135: The 3 S's: https://youtu.be/bZrjcuq-dpY Kim's Links: Common Sense Labs book: https://commonsenselabsbook.com/ Our Holiday Table and all additional cookbooks: kimhowerton.com/books Starting Keto: https://youtu.be/KQ5xgN5Xo7c Cookbooks: https://www.kimhowerton.com/cookbooks Website: www.kimhowerton.com Facebook Page: https://www.facebook.com/theketonist Facebook Group: https://www.facebook.com/groups/ketolifesupport Instagram: https://www.instagram.com/theketonist/ YouTube: https://www.youtube.com/kimhowerton Sign up here to find out more about Keto Unstuck: https://ku.kimhowerton.com
As I'm wrapping up my Christmas shopping, I'm thinking about how much I like to give and receive cookbooks as gifts. I'd like to hear from you which cookbooks you'd give as presents so I thought I'd share a few of my favorites. It turns out, it's like trying to pick a favorite child, which is impossible. So on this episode of Funeral Potatoes & Wool Mittens I'm sharing 13 cookbooks, 14 actually, that I enjoy so much that I'd give them as gifts—well, not MY copies of course because I couldn't part with them—but new ones. View the cookbook list on Random Sweets: https://randomsweets.com/my-new-podcast-and-13-cookbooks-id-give-as-gifts/ --- Support this podcast: https://anchor.fm/potatoesandmittens/support
In episode 19, host David Crowley from Cooking Chat talks with Tammy Donroe Inman about her New England Desserts cookbook. Tammy gives us an overview of what you can find in this seasonal desserts cookbook, and tells us about how she got interested in cooking and baking with local ingredients. The episode covers: How Tammy got interested in cooking and baking with local ingredients. What makes a dessert a "New England dessert". The variety of seasonal recipes you can find in the New England Desserts cookbook. Classic New England ingredients used in Tammy's book. The story of when Tammy met Julia Child. When and where chocolate chip cookies were invented.
Hello, and welcome to another episode of the podcast. Today I'm excited to have an interview with Marcia Smart. Marcia Smart is a culinary instructor, nationally-published food writer, and the owner of Smart in the Kitchen School. Inside this beautiful cookbook, you'll find Marcia's favorite cooking class recipes and be inspired to prepare them in your kitchen. Dinner is Done also includes Marcia's personal story of how Smart in the Kitchen and Smart in the Kitchen School came to be, her philosophy on cooking and ingredients, the core lessons Marcia teaches in cooking classes, her love of family dinners and tips for how to pull them off in your own home. Listen in as Marcia, and I discuss her cooking class business, the expansion of her business during the pandemic, Marcia's book publishing journey, tips for cookbook promotion, and advice for aspiring cookbook writers. We wrap up by talking about the importance of a style guide as well as some of the favorite recipes from the cookbook. Things We Mention In This Episode Connect with Marcia on her website Dinner is Done by Marcia Smart Suzanne Goin Amateur Gourmet Mimi Thorisson A Kitchen In France Samrin Nosrat Salt Fat Acid Heat Dorie Greenspan Baking With Dorie Alexandra Stafford Bread Toast Crumbs Use coupon code COOKBOOKLOVE to save 10@% on a family cookbook kit from Create My Cookbook
Molly and Kristin speak with writer JJ Goode about his career path, collaborating with chefs on cookbooks and what draws him to his projects. He discusses some past work, how he organizes his To Do list and his advice for others who want experience with co-authorship.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsJJ Goode's WebsiteTaste ColumnKristin's Cookbook Proposal Bootcamp Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPok Pok by Andy Ricker and JJ GoodeMission Vegan by Danny Bowien and JJ GoodeA Girl and her Greens by April Bloomfield and JJ GoodeState Bird Provisions by Stuart Brioza, Nicole Krasinski , and JJ GoodeTitles by JJ Goode
'Tis the season for home cooking and today's episode provides a heaping plateful! Jennifer Brannock, Professor and Curator of Rare Books and Mississippiana here at USM takes us on a tour of their massive community cookbook collection. It is a fun and informative discussion on how the project came into being and why the history of food is so important to understanding our culture. Delve into our online collection of rare community cookbooks by following this link: https://www.digitalcollections.usm.edu/mississippiana-and-rare-books Jennifer's interview is followed by a classic MSMO episode from December 2015, with New Orleans chef Marcelle Bienvenu discussing the history of Cajun cooking and the impact Chef Paul Prudhomme had on Louisiana foodways.
Keto is slowly becoming a thing of the past - THANK GOODNESS! But for many it's still going strong and isn't fully understood how damaging it can be to the body. In this episode I chat with my friend, Annika Duden, a nutritionist who focuses on helping women understand physiology, tune in with their femininity, and improve their fertility (the ultimate sign of health for a cycling female). Years ago she practiced and preached the Ketogenic diet only to deal with years of severe health effects following. This interview is all about her experience with Keto, why it is so detrimental, and guidance to begin a healthier way of eating. Here's what we cover in the episode: How "bio-individual" does nutrition really need to be? Is Keto actually good for weight loss, inflammation, and insulin-resistance? Why are carbs and sugar SO important? Not all fat is equal What mindset blocks may someone experience as they begin a more balanced way of eating and what can they do to begin overcoming that? Links Mentioned in the Show Get 40% off your first Thrive Market Grocery Box Join the Strong with Estelle Membership Save 10% on Perfect Supplements (use code: estelle) Join Annika and Laura's Membership: Wild and Well-Fed Get Annika's Cookbooks! (I have all of them and they're incredible!) Connect with Annika on Instagram Connect with Me on Instagram ⭐️ Leave a review on the podcast and you'll be entered to win a FREE CALL with me next month! Winner is announced Jan 1 on Instagram! --- Support this podcast: https://anchor.fm/estelle-olson/support
On this week's episode, Mary Ann Esposito joins to teach us about her endless knowledge of regional Italian cuisine, plus her expert tips for gardening at home! Mary Ann is an Italian-specialized chef, home cook, recipe developer, the host of the nationally televised PBS series "Ciao Italia" and the author of 14 cookbooks. Her newest book, Ciao Italia: Plant, Harvest, Cook! takes the reader on a seasonal home garden vegetable journey focusing on simple growing tips for anyone interested in growing their own vegetables and how to cook them Italian style.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.
This week on Under the Radar with Callie Crossley: We're bringing you an encore chock-full of fictional-turned-real recipes and the masterminds behind them in honor of the release of the Black Panther sequel. When authors and directors invite audiences into an imagined world, they know that food can't be left off the table. And fans are feasting on a delicious genre: pop culture cookbooks. Recipes and imaginary narratives combine to bring cuisines from fictional universes to real life. A sprinkling of books from this genre have been around for decades. But in the past few years, demand from fandoms has grown, and publishers are all too willing to satiate their hunger. Plus, we have another cookbook encore for you, dear Under the Radar listener. First, we dove into the culinary world of Wakanda; now it's time to look back at some other fictional worlds. Ten years ago, we talked with fantasy food blogger Chelsea Monroe-Cassel about creating recipes inspired by the book and HBO series Game of Thrones. We'll listen back to our original conversation and then reconnect to hear about how she's turned her fantasy fandom into a full-time career. Guest: Chelsea Monroe-Cassel is the author of “A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook,” “World of Warcraft: The Official Cookbook,” “Star Wars Galaxy's Edge: The Official Black Spire Outpost Cookbook” and many more! Her latest, “The Star Trek Cookbook” will hit the shelves in September and is available to order online Nyanyika Banda, Malawian-American chef, writer, entrepreneur, and author of the newly released Marvel's Black Panther: The Official Wakanda Cookbook. Nyanyika is based in Amherst, Mass.
Hello and Happy Thanksgiving, and welcome to another episode of the podcast. Today on the podcast, I have a special episode dedicated to family cookbooks with Christina Gibson, Director of Growth for Create My Cookbook. CreateMyCookbook is dedicated to achieving one goal - allowing its customers to create the best cookbook they will ever own. CreateMyCookbook makes creating professional quality printed cookbooks easier using their web-based book designer using your recipes and your photos to make your cookbook. During our conversation, we focus on the importance of family cookbooks and recipes, what we can learn from the recipes, what makes family recipes so unique and special, as well as why families need to preserve their family recipes. Please use the coupon code CookbookLove for 10% off a Family Cookbook Kit on CreateMyCookbook, the link is below. Things We Mention In This Episode Use coupon code COOKBOOKLOVE to save 10@% on a family cookbook kit Join the waitlist for our next cookbook coaching program
This hour is all about recipes. We'll talk with someone who makes recipes found on gravestones, consider what makes an effective recipe, the history of the modern recipe, and the art of the recipe introduction. Plus, we'll look at the phenomenon of pop culture cookbooks. GUESTS: Rosie Grant: Posts gravestone recipes and cemetery stories on her TikTok and Instagram accounts Helen Zoe Veit: Associate Professor of History at Michigan State University Chandra Ram: Cookbook author, food writer, and the Associate Editorial Director of Food for “Food & Wine” Francis Lam: Host of “The Splendid Table,” and Vice President and Editor-in-Chief at Clarkson Potter Dinah Bucholz: Author of The Unofficial Harry Potter Cookbook and The Unofficial Narnia Cookbook Join the conversation on Facebook and Twitter. The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Colin McEnroe and Eugene Amatruda contributed to this show.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Hello, and welcome to another episode of the podcast. When Linda Skeens gained sudden and widespread fame for winning dozens of ribbons at the Virginia-Kentucky District Fair in the summer of 2022, people across the country began asking, “Who is Linda Skeens?” Linda's first-ever published collection of recipes and family stories, Blue-Ribbon Kitchen: Recipes and Tips from America's Favorite County Fair Champion, answers the question that's been on everyone's mind. Linda is an Appalachian grandmother who's been cooking for her loved ones and entering county fairs for decades, frequently taking home the highest honors. In her new book, she shares more than 30 prize-winning recipes and 70 other family-favorite dishes. From canning and fudges to stews and casseroles, this cookbook features a lifetime of recipes collected and perfected by Linda Skeens. Today on the podcast, listen in as Linda and I talk about the viral search for the Blue ribbon winner, what it has been like to write the cookbook, what Linda is most excited about related to her cookbook, and advice for cooks who want to enter their food in state fair contests or write a cookbook. Things We Mention In This EpisodeConnect with Linda Skeens on her website and pre-order her book Join the waitlist for our next cookbook coaching program
Karen is a hopeless foodie, award-winning novelist, produced screenwriter and writing coach. Many of her stories are inspired by her experience marrying into a Taiwanese family. Mu Shu Mac & Cheese and American Moon: A Chinese Immigrant Story are available on Amazon. She, her husband, and their two boys have traveled the world as she researches recipes for a literary cookbook. She teaches for Princess and Celebrity cruise lines and writers conferences in Colorado where she's part of a rich author community. On the podcast, Karen talks about the many experiences she has had in working with literary agents, including one troublesome situation that did not go well. More: www.karenalbrightlin.com For video versions of these podcasts, follow: https://www.youtube.com/playlist?list=PLBP81nfbKnDRjs-Nar9LNe20138AiPyP8 Host: Mark Stevens: https://www.writermarkstevens.com/ Intro Music by Moby Gratis: https://mobygratis.com/ Outro Music by Dan-o-Songs: https://danosongs.com/
If you're one of Tieghan Gerard's 6.6 million social media followers, or you've drooled over the come-hither food photos in one of her Half Baked Harvest cookbooks, chances are you're familiar with her cozy, comforting (read: so much melted cheeeeeeese!) recipes. But how much do you know about the woman behind the camera? Tieghan pulls back the curtain on what a day-in-the-life of a full-time recipe content creator looks like. And if you still don't believe that being a social media influencer is a real job, Tieghan will put you in your place! If we're talking about groundbreaking culinary content creators in 2022, we'd be remiss not to talk about Justine Doiron, known as Justine Snacks online. Justine started the viral butter board trend, both beloved and reviled by millions! Why did bread and butter make people so mad? We discuss! What's the strategy behind creating a viral video? We discuss! How was she able to quit her job within months of starting a TikTok page? We...you know what we're going to do. Follow along on Instagram! Please subscribe to the *new* Your Last Meal newsletter so you can be the first to know about events, giveaways & content only available to subscribers! This episode is sponsored by:Ooni Pizza Ovens!Safe Catch tinned fish! Enter YOURLASTMEAL at checkout for 15% off!Pure Cravings cat food! Enter YOURLASTMEAL at checkout for 15% off!See omnystudio.com/listener for privacy information.
On this episode of Tales from the Albright, Alyssa and Jason discuss historic cookbooks that can be found on the Lackawanna Valley Digital Archives. We talk about the contents of the cookbooks and recipes that the staff of the Scranton Public Library made. If you are looking for a new recipe to try for your Thanksgiving gathering, this is the episode for you! We hope you enjoy!
It's all about FOOD! Stacey and Christopher talk local restaurant favorites, describe some excellent cookbooks, and sit down for a conversation with MUSD School Board President Alonso Escobar.
Welcome to our podcast! We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five (and counting!) cookbooks, including our latest: THE INSTANT AIR FRYER BIBLE which you can find here.We're so glad you stopped by to spend time with us. Thank you for that. We've got a packed show that includes our thoughts on a current trend, a one-minute cooking tip, two new Chinese cookbooks we're obsessed with, and the things that are making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE AND MARK:[01:13] Our thoughts on the new trend of VENMO-ing friends for the costs of your dinner parties. [14:11] Our one-minute cooking tip: Double the amount of whole grains the next time you cook them and keep them on hand for adding to salads and spreads. [16:11] Two new Chinese cookbooks that we're currently obsessed with. [24:46] What's making us happy in food this week? Dark pretzels and spicy Sri Lankan beef curry!
Hello, and welcome to another episode of the podcast. Spending time with our family and friends has never felt so important - and so often, this means cooking for the ones you love. Who better to take inspiration from than the Pasta Grannies who have spent their lives plating comfort and connection? Today on the podcast, I'm excited to serve up a conversation with Vicky Bennison. Vicky is the creator of the Pasta Grannies YouTube Channel and author of two cookbooks by the same name, Pasta Grannies: The Official Cookbook and her newest book, Pasta Grannies: Comfort Cooking. Today on the podcast, we talk about Vicky's original goal of collecting handmade pasta shapes in Italy, which turned into Vicky's falling in love with the grannies and their dedication to home cooking. Vicky shares stories of two of the grannies who, at 91 and 99, respectively, are making comfort foods every day using ingredients that they grow or that are a reflection of the area around their homes. Things We Mention In This Episode Pasta Grannies on YouTube Pasta Grannies: Comfort Cooking Pasta Grannies Website Join the waitlist for our next cookbook coaching program
We chat with Molly Wilk, a French pastry chef living in Versailles about her expat story, taking classes at Le Cordon Bleu, teaching others how to create French pastries, and much more. Molly's website Molly's Cookbooks
Gavin Kaysen, the chef behind Minneapolis' Soigne Hospitality, just published his first cookbook, At Home. While in New York City for a series of launch events, he found an hour to sit down with Andrew and discuss the book, his still-young career, and some milestones along the way. Gavin and Andrew have interviewed for books and online pieces in the past (see here, and here), so have a long history that facilitates a very open, honest, and fun conversation that we know listeners will enjoy.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Yannick Benjamin, of New York City's Contento restaurant, which has been lauded for not only its food and hospitality but also for its devotion to accessibility, discusses making your restaurant website as accessible as possible. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.
John and Sally McKenna have been have been documenting the Irish food scene since before it even existed. Setting out in the 90s to explore the world of Irish artisan producers, they began publishing their perennially popular and highly respected McKenna's Guides back when the Irish food scene consisted of a few cheesemakers spread out in the country, and no notable restaurants to speak of all. The McKennas have stayed on the case as Ireland's chefs and artisans have gained confidence and become more highly regarded internationally. Throughout a changing culinary landscape, they've stayed true to their own values and love of food as something that should bring people together as opposed to a status symbol. We sat down with John and Sally recently to discuss how much Ireland has changed from when they first began documenting Irish food. We discuss Ireland's producer-led food culture, how delightful creative people who work in food are, the beauty of world-class chefs opening restaurants in their rural hometowns, as well as how operators and artisans can stay positive and adapt amid today's challenging environment of “staff shortages,” inflation, and more. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.
We're SO sorry that we've had to delay the episode for this week. BUT here's a bonus minisode about favourite cookbooks! Whenever we tell people we have a podcast about cookbooks, we're usually asked the this very question: what's your favourite?For more of these wonderful minisodes, please support us on Patreon: www.patreon.com/thecookbookcircleMusic: Upbeat Funk - Infraction Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.
Debbie Brosnan is back on the podcast because she is publishing a cookbook! We always love talking to her about food and cooking and this episode is no exception. She tells us about the process of creating a cookbook from recipe edits to self-publishing. We also get a sneak peek into her Fall cooking retreat to Abruzzo, Italy! We hope you enjoy and don't forget to purchase your copy of The Effortless Kitchen Cookbook on Amazon on October 21st.Join Debbie's Virtual Launch Party!October 21st starting at 12 pm EST - https://us02web.zoom.us/j/89901635007 Find Debbie Online Website: www.theeffortlesskitchen.comInstagram: https://www.instagram.com/theeffortlesskitchenbydebbieAND it's the one-year anniversary of The Plan to Eat Podcast! This show has been a great joy for me and Riley and we can't thank you enough for listening and sharing the podcast. You can find our customer go-to recipe blog here: https://www.plantoeat.com/blog/2022/10/37-go-to-recipes-from-plan-to-eat-customers/Connect with the Podcast recipes here.Sign up for a free trial: plantoeat.comContact us: firstname.lastname@example.orgConnect with us:InstagramFacebookPinterest
Lauren Chooljian, Senior Producer at New Hampshire Public Radio, and Jonquilyn Hill, Senior Producer at Vox and host of The Weeds podcast, join us for a cozy, good time. We discuss record-setting pumpkins, gift-giving ethics, and butter boards. Then, Bon Appetit contributor and food writer Alex Beggs shares her five favorite cookbooks coming out this fall. You can find Alex's list at our website: https://www.wbez.org/stories/the-cookbooks-you-need-this-fall/c528b7ab-f54b-4d36-ba61-7a2c8385f8b9
Reem Assil, of Reem's California, was in New York City recently to promote her book Arabiyya: Recipes from the Life of an Arab in Diaspora. In addition to discussing the book, Reem and Andrew got into a variety of hot topics swirling around the industry, and Reem previewed her episode of the new online series "Normal Ain't Normal" (the episode debuts on Tuesday, October 18). And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Roni Mazumdar of Unapologetic Foods discusses their Biryani Bol direct-to-home and takeaway business, how they manage online orders and delivery with their own vehicles, and how the concept fits within their larger mission. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Please say hello to Andrew if you'll be at the LA Chef Conference this Monday. The Conference is sold out, but you can still get tickets to the afterparty on Monday, October 17.Special thanks to chef and restaurateur Greg Baxtrom for hosting Andrew and Reem at Maison Yaki in Brooklyn, NY, where this interview was conducted. Please support Maison Yaki and Greg's other restaurants.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
Episode 129: Kim interviews Chef Michael - If you weren't already a fan, you will be after listening to this talented chef and all around amazing human! Chef Michael's Links: Pre-order (before Oct 25) Chef Michael's cookbook and get your free gift here: https://www.chef-michael.com/cookbook YouTube: https://www.youtube.com/channel/UC6UC5NkLOA8YOIY0g0FMelw TikTok: https://email@example.com Instagram: https://www.instagram.com/chefmichael.keto/ Facebook: https://www.facebook.com/chefmichael.keto Blog: https://www.chef-michael.com/ Kim's Links: Starting Keto: https://youtu.be/KQ5xgN5Xo7c Cookbooks: https://www.kimhowerton.com/cookbooks Website: www.kimhowerton.com Facebook Page: https://www.facebook.com/theketonist Facebook Group: https://www.facebook.com/groups/ketolifesupport Instagram: https://www.instagram.com/theketonist/ YouTube: https://www.youtube.com/kimhowerton Sign up here to find out more about Keto Unstuck: https://ku.kimhowerton.com
Diversifying your revenue streams, selling digital products, and finding your niche as a food creator with Tessa Arias from Handle the Heat. ----- Welcome to episode 378 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Tessa Arias from Handle the Heat about the unique ways she monetizes her business as a food creator. Monetizing as a Food Creator Today, we're really excited to share this conversation with Tessa! She's a professionally trained chef, cookbook author, and blogger behind the site Handle the Heat, and she is a big proponent of diversifying your income streams as a food creator. In this episode, you'll hear how she sells both physical and digital products on her blog, her best tips for those who want to start selling digital products like courses, why she doesn't want to rely entirely on ad revenue, and more. Tessa's story is so inspiring, and she offers some really insightful advice for other food creators in this conversation. If you've been looking for some unique ways to monetize your business, you won't want to miss this episode! In this episode, you'll learn: Why Tessa decided to launch her food blog How she narrowed down her content focus and landed on her niche Why she focuses so much on diversifying her income streams How she sells physical and digital products Her best tip for those who want to start offering digital products What tools she uses to run her online course Why she decided to expand her team How she manages her weeks and optimizes her time Resources: Handle the Heat Shop Handle the Heat The Magic of Baking course Angelfire StumbleUpon Sur La Table BlogHer AdThrive Mediavine LearnDash Kajabi Teachable Thinkific Deep Work: Rules for Focused Success in a Distracted World Run Like Clockwork Loom Follow Tessa on Instagram, Facebook, and Pinterest Join the Food Blogger Pro Podcast Facebook Group If you have any comments, questions, or suggestions for interviews, be sure to email them to firstname.lastname@example.org. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership
Ariel Fox has had an eclectic life in the kitchen, from a California childhood to an East Coast career; from the Nordic-in-New York Acme restaurant to setting the menus for Del Frisco's and Dos Caminos; and from a championship run on TV's Hell's Kitchen to authorship of her first cookbook Spice Kitchen: Healthy Latin and Caribbean Cuisine. In this episode, Ariel sits down with Andrew to discuss her unique path and current endeavors.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Sean Feeney, of Grovehouse Hospitality, discusses exploring and succeeding with new revenue streams online, specifically the MP (MisiPasta) product line. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
It's our sincere honor to welcome Jacques Pepin back for his third appearance on the pod. Last Friday, Andrew ventured north to Connecticut to Jacques' home, where they discussed the genesis of Jacques' latest book, Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird, just published this week. The book is a charming and compelling mingling of biographical essays, recipes, and Jacques' original artwork, all of which provided wonderful stepping off points for myriad topics of conversation.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, friend of the pod chef Erick Williams of Chicago's Virtue and the recently launched Daisy's Po-Boy and Tavern shares what he's learned about customizing websites to reflect the distinct characters of the restaurants they represent. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
Episode 127: Kim answers a listener question, "Should I eat when I am hungry and stop when I am full or track macros?" Kim's Links: Starting Keto: https://youtu.be/KQ5xgN5Xo7c Cookbooks: https://www.kimhowerton.com/cookbooks Website: www.kimhowerton.com Facebook Page: https://www.facebook.com/theketonist Facebook Group: https://www.facebook.com/groups/ketolifesupport Instagram: https://www.instagram.com/theketonist/ YouTube: https://www.youtube.com/kimhowerton Sign up here to find out more about Keto Unstuck: https://ku.kimhowerton.com
Different Jews, different ingredients. Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn Kim Kushner, The Modern Table Joan Nathan, King Solomon's Table Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Smart Mouth newsletter Smart Mouth IG Links: History of School Lunches The Settlement Cook Book Music: Egg Cream, Lou Reed Sources: The Jewish Manual, by Lady Judith Montefiore Tablet (This is just an interesting article, about Montefiore and upcycling and bridal gowns.) Jewish Women's Archive, 2 Library of Congress Wisconsin Historical Society My Jewish Learning NPR Jewish Action YIVO New Outlook
In episode 343, Tyanne Johnson teaches us how to self-publish a cookbook in 45 days. She walks us through every step she took from what's essential during market research to how a book launch team can help you and tips for book promotion. Tyanne is food blogger and recipe developer at Cooking with Tyanne, specializing in easy, flavourful recipes using basic ingredients anyone can find no matter where they live. She started food blogging in 2019 and after switching from Wix to Wordpress, she decided she needed a product to go with her new website. In this episode, she shares how she published a cookbook, Deliciously Fresh Freezer Meals, in under 45 days right after graduating from college in 2021. - Use a database of recipes that work. - Survey your audience to check if your product resonates. - Have an ebook and hardcopy version. - Create a publishing schedule. - Find the right publisher from the start. - Gather a launch team to help with feedback and promotion before your book launch. - Don't aim for perfection. Getting it done is an accomplishment in itself. - Pay attention to details, like fonts. Connect with Tyanne Johnson Website | Instagram
Writing a cookbook proposal, finding a literary agent, and writing a cookbook with a co-author with Yvette Marquez-Sharpnack from Muy Bueno. ----- Welcome to episode 375 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Yvette Marquez-Sharpnack from Muy Bueno in Part Two of our From Blogger to Cookbook Author series. From Blogger to Cookbook Author Welcome back to our From Blogger to Cookbook Author series! In this two-part series, we're interviewing a few bloggers who have landed cookbook deals to learn more about how the cookbook writing process works. And in this final installment of this series, we're chatting with Yvette Marquez-Sharpnack! In addition to running her blog, Muy Bueno, she has also written two cookbooks, and she's currently working on a third. Suffice it to say she knows a thing or two about the cookbook process! In this episode, you'll hear how she wrote her cookbook proposals, what it was like writing a cookbook with a co-author, and her best tips for creators who want to write a cookbook one day. We hope you enjoy this episode! In this episode, you'll learn: Why Yvette decided to launch her food blog How she wrote her first cookbook proposal Why she decided to do the graphic design for her first cookbook What lessons she learned from writing her first cookbook What she did differently with her second cookbook What it was like writing a cookbook with a co-author How she found her literary agent How she's approaching writing her third cookbook Her best tips for those who want to write a cookbook Resources: Muy Bueno Muy Bueno: Three Generations of Authentic Mexican Flavor Latin Twist: Traditional and Modern Cocktails Shutterfly Hippocrene Books Sweet Life FoodieCrush Sally Ekus - The Ekus Group Yvette's Emmy award-winning video: Celebrate Día de los Muertos (Day of the Dead) with a sugar skull decorating party Follow Yvette on Instagram, Facebook, and YouTube Join the Food Blogger Pro Podcast Facebook Group If you have any comments, questions, or suggestions for interviews, be sure to email them to email@example.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership
Recipes... they show us the step-by-step of how to prepare dishes to nourish our bodies, but they are so much more than that. They conjure up memories of people and places in very endearing ways. Whether you like the simple instruction of a can of this and a can of that, or if you like the more complex "all fresh" approach we welcome you to the table as we discuss southern cookbooks Thanks to many of you listeners that helped us compile this list of great Southern Cookbooks. Here are the ones we mentioned: Paul Deen's Southern Cooking Bible - https://amzn.to/3BANCQf The Taste of Country Cooking - Edna Lewis - https://amzn.to/3REZLJc The Gift of Southern Cooking - Edna Lewis and Scott Peacock - https://amzn.to/3QAYphh In Pursuit of Flavor - Edna Lewis - https://amzn.to/3ey5q5c The Foxfire Book of Appalachian Cookery - https://amzn.to/3dbTvJZ Southern Living All Time Favorites - https://amzn.to/3B8uRly The Ultimate Southern Living Cookbook - https://amzn.to/3S0m6ky Southern Living Heirloom Recipe Cookbook - https://amzn.to/3RNKuFQ Mastering the Art of Southern Cooking - Natalie Dupre - https://amzn.to/3xgq8go Commander's Kitchen - https://amzn.to/3qtC6Qe Mary Mac's Tea Room - https://amzn.to/3eK2JOf Miss Daisy Celebrates Tennessee - https://amzn.to/3RBDX13 Out of Kentucky Kitchens - Marion Flexner - https://amzn.to/3BzMQ5T Charleston Receipts (Junior League of Charleston) - https://amzn.to/3BdtWAa Charleston Receipts Repeats (Junior League of Charleston) - https://amzn.to/3L6c5Qm Tea Time at the Masters (Junior League of Augusta) - https://amzn.to/3DhMAcY Talk about Good (Junior League of Lafayette) - https://amzn.to/3QLb2qs River Road Recipes (Junior League of Baton Rouge) - https://amzn.to/3BchbpN The Southern Junior League Cookbook - https://amzn.to/3DfIqSY 1977 Junior League Nashville Encore Cookbook The Blue Willow Inn - https://amzn.to/3L6dA0W Choices Recipes - https://amzn.to/3eKfisE Seasoned in the South - Crook's Corner - https://amzn.to/3xhYC25 Aunt Bee's Mayberry Cookbook - https://amzn.to/3RGWsBq Emily Meggett's Gullah Geechee Home Cooking - https://amzn.to/3qxKyy0 Heritage - Sean Brock - https://amzn.to/3RYGYIQ Smoke and Pickles - Edward Lee - https://amzn.to/3eCsbF7 Southern Cakes - Nancie McDermott - https://amzn.to/3xiCHIi Want to connect? Join our Patreon Community of supporters for a Southern Sister Chat BONUS episode, perks and SWAG: https://www.patreon.com/steelmagnolias Sign up for our mailing list: https://mailchi.mp/e3cef217a5e7/sweetnews Instagram @SteelMagnoliasPodcast Episode Transcript: https://steelmagnoliaspodcast.com/episode/southern-cookbooks
Episode 124: A lot of folks let themselves get sucked down by hopelessness when they don't see the changes they think they should. How do you avoid this pitfall? Kim's Links: Starting Keto: https://youtu.be/KQ5xgN5Xo7c Cookbooks: https://www.kimhowerton.com/cookbooks Website: www.kimhowerton.com Facebook Page: https://www.facebook.com/theketonist Facebook Group: https://www.facebook.com/groups/ketolifesupport Instagram: https://www.instagram.com/theketonist/ YouTube: https://www.youtube.com/kimhowerton Sign up here to find out more about Keto Unstuck: https://ku.kimhowerton.com