Podcasts about cooking the science

Kate talks with Kristin, Molly and Andrea about the challenges faced when beginning a writing career and the resources they use to help improve their writing skills. They discuss which interest came first, the writing or the food, how reading with a critical eye can help one move beyond the basics and why it is vital to always keep the reader at the forefront. They each share the specific books and tools they turn to for guidance, inspiration and exploration as they constantly look to advance their craft.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions The Complete Recipe Writing GuideRecipes Into Type (Out of Print)Grammarphobia websiteEpisode 69: Writing a Menu Cookbook with Amy Thielen Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDyrer's EnglishSeveral Short Sentences About Writing Smart BrevityRefuse To Be DoneFlavoramaThe Flavor Thesaurus - Volume OneThe Flavor Thesaurus - Volume TwoThe Flavor BibleHow To Write AnythingBird By BirdThe Copy BookWhen in French Love in a Second LanguageI Dream of Dinner so You Don't Have To by Ali SlagelNative American Ethnobotany by Daniel E MoermanOn Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

Kapitelmarken 00:00:00 Intro 00:00:54 Geschichte 00:06:36 Chemie: Überblick 00:10:08 Chemie: Proteine 00:18:35 Chemie: Fette 00:22:49 Chemie: Kohlenhydrate 00:31:48 Zusammenfassung 00:35:18 Sign Off Kurzzusammenfassung: In dieser Ausgabe folgen wir der Geschichte und schauen uns das Kochen an. Dabei kratzen wir gerade mal an der Oberfläche, aber wir besprechen die wichtigsten Nährstoffe, was passiert, wenn man diese kocht (vereinfacht) und was die chemisch eigentlich sind. Das Skript zum Nachlesen, inklusive Bilder, weiterführende Links und einen Zeitstrahl findet ihr auf der Website: allesistchemie.de. Wenn ihr Feedback oder Anregungen habt könnt ihr dort einen Kommentar hinterlassen oder eine Email schreiben an info@allesistchemie.de. Wichtigste Quellen: Goudsblom2016 – Feuer und Zivilisation; https://d-nb.info/1074914023 McGee2004 – On Food and Cooking – The Science and Lore of the Kitchen; https://lccn.loc.gov/2004058999 Civitello2011 – Cuisine&Culture – A History of Food and People; https://d-nb.info/1010594583 Barham2001 – The Science of Cooking; https://d-nb.info/959381163 Belitz2016 – Food Chemistry; https://d-nb.info/1140006738 Vaclavik2014 – Essentials of Food Science; https://d-nb.info/1045083704 On energy benefit of cooked meat; https://pubmed.ncbi.nlm.nih.gov/17827047/ Roh giftige Lebensmittel; https://de.beatyesterday.org/health/food/gefaehrliches-gemuese-diese-sorten-sind-roh-giftig/

Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking was named best food reference of 2004 by the James Beard Foundation and the International Association of Culinary Professionals. In 2005, Bon Appétit magazine named McGee food writer of the year, and in 2008, Time magazine included him on its annual list of the world's most influential people. Along the way McGee published The Curious Cook: More Kitchen Science and Lore (1990), and has written articles and reviews for many publications, including The World Book Encyclopedia, Nature, Physics Today, Food & Wine, and Fine Cooking. He writes a monthly column, “The Curious Cook,” for The New York Times. (San Francisco, CA) November 2010 This video was produced by The Culinary Institute of America as an industry service to the International Olive Oil Commission.  Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

Διπλό χριστουγεννιάτικο επεισόδιο: Post Doctor στην επιστήμη των υλικών μας μιλάει για την ζωή στο New Jersey, τις σπουδές στις ΗΠΑ και την πορεία ζωής. Επίσης μιας και το χόμπυ του είναι η μαγειρική δίνει συμβουλές με βάση την επιστήμη του για το σωστό μαγείρεμα γαλοπούλας, κουραμπιέδων και μελλομακάρωνων. Επεισόδιο που περίμεναμε χρόνια να γίνει. Συζητάμε επίσης για τις διαφορές των πανεπιστημίων, το τι διαφορές έχει ο αμερικάνικος μισθός ανάλογα με την πολιτεία, το αμερικάνικο όνειρο, το αν η δουλειά ανταμείβεται και πολλά άλλα σχετικά. Ακολουθήστε τον στο TikTok: https://www.tiktok.com/@nerdmeetsfood και στο Instagram: https://www.instagram.com/nerdmeetsfood/ Το βιβλίο που αναφέρθηκε: "On Food and Cooking: The Science and Lore of the Kitchen" https://www.goodreads.com/book/show/101255.On_Food_and_Cooking Εικόνες από: https://paxxi.gr/syntages/isli-ta-gemista-melomakarona-ths-mikras-asias/ και από τον καλεσμένο Musk + Code Review 01:30: https://twitter.com/elonmusk/status/1593899029531803649 --- Send in a voice message: https://anchor.fm/fetareport/message

This episode is another of our longer episodes as I found it hard to wrap up the conversation with Rich. In short, the dude is killing it. He took a different path to the kitchen, which is proof that you do not have to go to culinary school to be a chef. It is the passion in your blood, your soul that craves making people happy with your creations, and the dedication to make it happen. Regardless of your path, the work is hard and plentiful, requiring sacrifice that not everyone around you will understand.Imposter SyndromeI understand how this comes about. As a chef, we are cooks at heart and most of us don't seek out the spotlight. Success has a way of questioning yourself and if you are worthy of it…. But I didn't take the same path as that guy, I don't know how to…, what if they find out that… I've gone through it all as well. It made me buckle down and read more books, experiment with different things in the kitchen, and challenge both myself and my team. It never really went away though as the more I learned the more I realized I still didn't know. With time though the anxiety of it mellowed, it never went away, and my curiosity became my focus. Menu DevelopmentI enjoyed the conversation with Rich as it organically went into menu development which is a topic that is more philosophy than science or art. He has a solid grasp of the topic and I can say from experience that not many people do. It is a study of people and how they interact with your restaurant and how any change snowballs through the rest of the experience. Rich's PicksThe Perfect Meal: The Multisensory Science of Food and DiningThe Noma Guide to FermentationOn Food and Cooking: The Science and Lore of the Kitchen  Find Rich HereThe Heritage TableInstagramWhen Lawyers Get Involved You Have To Have a DisclaimerTo help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them.  He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen.  His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it's all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.Show Notes:Check out Harold's Website: https://www.curiouscook.comHarold on Twitter: @Harold_McGeeCheck out Harold's Books:Nose Dive: A Field Guide to the World's Smells On Food and Cooking: The Science and Lore of the Kitchen The Curious Cook: More Kitchen Science and LoreKeys to Good Cooking: A Guide to Making the Best of Foods and RecipesSavoring the WorldHarold McGee's James Beard Award for Who's WhoCulinary Institute of America: https://www.ciachef.eduEnjoy 35% OFF New West Knife WorksEl Bulli Restaurant: http://www.elbulli.infoAlinea Restaurant: https://www.alinearestaurant.comChef Kyle Connaughton's Website and TwitterChef Heston Blumenthal's Website and InstagramChef Elwyn BoylesChef Grant AchatzHubert ReevesHour of Our Delight: Cosmic Evolution, Order, and Complexity BookChef Fritz Blank and Deux Cheminees Restaurant in PhiladelphiaLearn more about Vanillin Molecule—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

Sometimes in life, you just know you need to make a change. For Lauren Mote, that realisation came as she approached the end of her international politics degree. "I was opening my Russian politics book and thinking 'I'm not interested in this," she tells Elisa Roche. "And then (I was) picking up Harold McGee's 'On Food and Cooking: The Science and Lore of the Kitchen'." Lauren says it wasn't that she'd lost interest in academia, just that the subject matter had changed. Fast forward 24 years and she's been named one of the best bartenders in the world, became Diageo's first ever Reserve Global Cocktailian, and has launched a number of successful businesses. Her career in hospitality didn't start with quite so much glamour, although she does say she got "gratification" from her job as a singing hamburger dresser when she was 16. Listen on to hear about the strong female figures who inspired Lauren to succeed, how she sees herself as still very much on a career journey, and get her top tip for avoiding a hangover. Lauren Mote, Drink Consultant and Entrepreneur Lauren Mote is a sought-after consultant and expert in the global spirits industry.  Lauren is a Founding Partner of Bittered Sling Bitters, Chard & Laver Agency, Nightcap Media and Kale & Nori Culinary Arts.  She's also the co-founder of Women Celebrate, a social media initiative to highlight women and fem folx in the drink industry and their achievements. An active member and educator within the global spirits industry, Lauren has led seminars at Bar Convent Berlin and Sao Paulo, TED, Vancouver, Barometer and presented at World's 50 Best Bars Awards.  Lauren is a part of the Tales of the Cocktail's Culture, Education and Spirited Award committees.  She was recognised by her industry peers as one of the top 4 "International Brand Ambassadors of the Year 2019", top 4 "Best Bar Mentor 2020" at the annual Spirited Awards and the first Canadian woman inducted into the “Dame Hall of Fame” by Tales of the Cocktail.  Lauren is often included in the industry's best lists, including the Bar World 100 by Drinks International, celebrating the very best of the global drinks industry.

Did you know that all humans go through a period, during late infancy or early childhood, when their sense of smell judgement is almost completely blank? That's the reason babies put anything and everything in their mouths. It turns out disgust and displeasure for particular tastes and odors are learned. Renowned food and cooking scientist and James Beard award-winning author Harold McGee takes us on a sensory journey in this episode. We learn about the importance of smells, what McGee calls a ‘smell renaissance', and more on the particles we breathe in —the molecules that trigger our perceptions of certain scents, such as flowers, food, and even tin cans. Listen in as Greg and Harold give us an insider's view of McGee's latest book, Nose Dive: A Field Guide To The World's Smells.Episode Quotes:How does knowledge of food science affect our dining experience?It just seems to me that it adds a dimension. It adds a layer of appreciation. When I eat something, even knowing the compounds, it's not the compounds that I first encounter. It's my experience. It's the taste and the smell and so on. And if it's interesting enough, I've always wanted them to understand more about it. Why does this thing have this wonderful flavor? Why did the grouse have that effect on me? And so learning about what underlies that experience, it seems to me, if you're drawn to the experience in the first place, it just adds a dimension of appreciation that you wouldn't have otherwise.How are different disciplines such as history and humanities intersecting with food science?So, it started in the late 1970s, around that same time that I had discovered food science as an academic discipline. But, I still have trouble understanding why it is that something so fundamental to human existence wasn't a respectable academic subject. I know many people who proposed thesis projects on food, history, sociology, and philosophy and were told by their advisors, 'No, you can't do that.' Now, it's very different. Now, there are food studies programs all over the place and all kinds of exciting work being done. I think there just had to be this kind of shift in attitude in the academy that then helped make the study of food not only fun and fascinating, but respectable.Why do humans camouflage smells that are reminiscent of their animal nature? We're living in more crowded conditions than we did way, way back. And so, we're in contact with each other more intimately, more often. And we're— generally speaking —shut up indoors. You know, we don't spend that much of our lives outdoors where the air is fresh. So, we have to create this illusion of freshness indoors, which has led to the dominance of citrusy, piney kinds of smells, becoming the sort of smell clichés for “nice” indoors. And we are reluctant to impose our personal smells on other people. Or to have other people's personal smells imposed on us because there's no escaping them if they're there. So, I think that's a big part of it.circumstances in which we live have changed over the centuries. And that has led to this kind of deodorization of our daily lives.Why do humans have such sensitive noses?I think the general point would be that smell is a chemical sense. It tells us what molecules are in our neighborhood. And, that's been important to life from the very beginnings of life. The first single cells needed to know what direction they needed to float in, or propel themselves in, to get food or to avoid toxins. So, it's just absolutely fundamental to life. And, in mammals, we now have a sense that has been developed, for us, in particular, with our noses up off the ground. A sense that has developed to answer the needs of our particular biological and ecological situation.Time Code Guide:00:01:09 The Author's Background00:04:36 How the discipline of Food Science evolved in the last 30 years00:20:38 Can our smell map be enhanced through cultivation and exposure?00:23:16 Can people in business be trained in using their smell, the same way that body builders are trained?00:24:07 How smell training help people who lost their sense of smell because of Covid00:28:12 How our body decides what kind of smells we will like or repulse00:30:19 Understanding rotten cheese smell00:32:12 Why is there a trend for fermented and funky smelling food globally?00:33:30 Integrating smell in the fake meat manufacturing process00:34:25 How our diet affects the way we smell and our biological make-up00:37:23 Animal signals and smell00:42:48 Bio-alchemy and fermentation00:46:57 The Renaissance of smell in all aspects of lifeShow Links:Guest ProfileProfile from his official websiteHarold McGee on TwitterHis WorkArticles and JournalsNose Dive: A Field Guide to the World's SmellsKeys to Good Cooking: A Guide to Making the Best of Foods and RecipesOn Food and Cooking: The Science and Lore of the Kitchen

6-15-21 Tonight we're staying in North American and headed for the Great White North, Manitoba, Canada, to be precise. Kon and Julie Paseschnikoff own Bee Boyzz Honey and Mead in Oak Bluff, Manitoba. Theirs is a multi-generation business, starting out with Kon Sr. keeping bees many years ago in Venezuela, then Kon getting involved in his dad's market gardening business, and being pulled into bees when his dad started as a hobby beekeeper. Just before his dad passed, he suggested Kon continue with the bees, and those bees arrived shortly after the funeral. Those bees brought Kon closer to his dad, and helped him in his grief at his loss. His wife Julie was big on encouraging him with his bees. Now, the Paseschnikoffs have around 250 hives, and three kids ranging in age from 23 down to 16 who all help to run the honey business. They named the business BeeBoyzz after the 'boys' tending the bees. As they grew, they realized that they wanted to diversify and stand out in the honey business. So they created a line of flavoured honeys and got them into local stores. At that point Kon said, 'we need to make mead'! Kon and Julie went off to mead classes at UC Davis in California, and got hooked. They figured their prairie honey would make great mead (we all know how flavorful that prairie honey is!), and they were right. So they hired a talented mead maker who was a hobby meadmaker to help them ramp up production. They started off with a traditional they called Harvest Gold, and have since expanded to several meads, including canning now. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! Sponsor: Having trouble keeping accurate brew logs? Construct recipes and manage tasting notes with Adventurous Brewer. Adventurous Brewer has your needs in mind--generate staggered nutrient additions, create timers and calendar events, and track active batches. You can even split batches mid-brew to experiment with different flavoring agents in secondary. Visit https://adventurousbrewer.app/login.html today. If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows June 22 - Gert Smet - Blacksmiths Meadery, Belgium July 13 - Frank Golbeck and Alyson Schramm-Neager - The Mead Institute July 27 - Danique Staal- De Noordelijke Mederij, Netherlands August 10 - Gordon Baron - Lancashire Mead, Great Britain Sponsor: It's now mead slushee season, and we are celebrating with four rotating flavors. Each one is a dangerously delicious glass of heaven. Visit the state-of-the-art meadery and tasting room south of downtown Castle Rock, Colorado, in a converted man cave.  Mention the Got Mead Podcast this month for a free slushee taster!  They love visitors! www.honnibrook.com Show links and notes Top, Middle and Base Notes: A Comprehensive List The Herbal Medicine Maker's Handbook: A Home Manual - James Green and Ajana Food Pairing website The Flavor Bible The Flavor Matrix - the Art and Science of Pairing Common Ingredients to Create Extrordinary Dishes On Food and Cooking: The Science and Lore of the Kitchen Closet of Sir Kenelm Digby Unlock'd - Historical mead recipes Wellcome Mead by Laura Angotti Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Take part in Kevin Meintsma's Hydromel Study - email hydromel@wtibiz.

5-11-21 This episode, we're headed off to the Netherlands, and hanging out with Jeroen Krikke, owner of Kollectiv Mead in Den Haag (The Hague). Jeroen is a long time mead maker, and has taken his love of mead commercial, with his small, but growing meadery. Jeroen used a sabbatical to start Kollektiv Mead in 2018, following his ambition to introduce The Netherlands to "Dutch Craft Mead". At Kollektiv he makes small batch Dessert style meads, often very fruit heavy, made with modern mead practices. His fermentation journey started with beer in 2015, with mead entering the picture around 2017. Inspired by great examples from the U.S. (Think NEIPA's, Pastry stouts, Dessert and Pastry style meads) he makes meads based heavily based on science rather then artistry. He learned a lot at the Mead Making 301 course at U.C. Davis, was present at the first ever EMMA conference and became a MJP certified judge. all the while making more and more mead. Kollektiv Mead was started on pretty much a shoestring budget causing batch sizes to be on the smaller side. Mead is hardly known at all in The Netherlands and when it's already known, it's from the medieval or fantasy angle. That has proven both a challenge as well as an opportunity, as a new path could be paved. From the 3-5 other commercial meaderies operating in The Netherlands, Kollektiv has clearly positioned itself on the modern craft side, introducing complex and intense meads.In response to a demand that is continuously rising, the decision was made to transform Kollektiv to a membership meadery with currently 120 spots and a waiting list several times that size. Currently Jeroen divides his time between occupying and permitting Kollektiv Meads first very own production facility, introducing a brand new session mead style beverage, current production at Kollektiv, starting a hot sauce brand and a full-time job in IT. Join us on the live chat! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows May 25 - Kon and Julie Paseschinikoff - Bee Boyzz Honey and Meadery - Manitoba, Canada June 8 - Anders Reising & his partner Jarl- Askheimer Meadery, Norway June 22 - Gert Smet - Blacksmiths Meadery, Belgium July 27 - Danique Staal- De Noordelijke Mederij, Netherlands August 10 - Gordon Baron - Lancashire Mead, Great Britain Show links and notes Top, Middle and Base Notes: A Comprehensive List The Herbal Medicine Maker's Handbook: A Home Manual - James Green and Ajana Food Pairing website The Flavor Bible The Flavor Matrix - the Art and Science of Pairing Common Ingredients to Create Extrordinary Dishes On Food and Cooking: The Science and Lore of the Kitchen Closet of Sir Kenelm Digby Unlock'd - Historical mead recipes Wellcome Mead by Laura Angotti Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Take part in Kevin Meintsma's Hydromel Study - email hydromel@wtibiz.com and he'll send you questions Upcoming Events May 12 - American Mead Makers Association - MeadCon week 3 - Carvin Wilson on mead judging and Billy Beltz on building and operation a successful tasting room May 13 - Sweet Rebel Honingwijn, Antwerp, Belgium - Copenhagen Mead tasting May 15 - Haley's Honey Meadery, Hopewell,

For most people, the difference between a fruit and a vegetable is pretty clear: fruit is sweet, and vegetables aren't. But it's not really that simple. Some fruits, such as lemons and limes, are sour rather than sweet, and some people like to point out that some things we call vegetables, like tomatoes, are actually fruits, even though they're not sweet.Here are some resources to learn more about fruits and vegetables:McGee, Harold (2004).  On Food and Cooking: The Science and Lore of the Kitchen.  Simon & Schuster.Mauseth, James D. (2003).  Botany: an introduction to plant biology.  Jones and Bartlett Publishers.Rost, Thomas L.; Weier, T. Elliot; Weier, Thomas Elliot (1979).  Botany: a brief introduction to plant biology.  Wiley.Live Science.  What's the Difference Between a Fruit and a Vegetable?  https://www.livescience.com/33991-difference-fruits-vegetables.htmlOur intro and outro music is DriftMaster by Shane Ivers - https://www.silvermansound.comPlease follow us on Twitter at @PrudentQPodcast, and contact us at halfofwisdom@gmail.com.

4-13-21 Tonight we're chatting with Pierre Rodrigue, a prolific wine and meadmaker living in Alberta, Canada. Pierre has been fermenting wine since 1985. His early batches consisted of kits, and fruits and berries. As there weren’t a lot of publications then and zero internet, he learned a lot by trial and error. Pierre began mead making in the fall of 2016, and has won several medals and Best of Show at Canada’s Mellarius Cup. His penchant for all juice meads is fairly well known on social media, where he moderates GotMead, Modern Mead Makers, Home Made Wine Making, and his own page, The Modern Art of Wine and Mead. In his spare time you can find him drawing, baking, cooking, curing and smoking meats, or long distance target shooting. Join us on the live chat and don't be afraid to call in if you want to! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows We'll let you know soon! Show links and notes Top, Middle and Base Notes: A Comprehensive List The Herbal Medicine Maker's Handbook: A Home Manual - James Green and Ajana Food Pairing website The Flavor Bible The Flavor Matrix - the Art and Science of Pairing Common Ingredients to Create Extrordinary Dishes On Food and Cooking: The Science and Lore of the Kitchen Closet of Sir Kenelm Digby Unlock'd - Historical mead recipes Wellcome Mead by Laura Angotti Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Take part in Kevin Meintsma's Hydromel Study - email hydromel@wtibiz.com and he'll send you questions Upcoming Events April 14 - Scale and Feather Meadery - Beer Talks - Online April 17 - Point Lookout Vineyards, Hendersonville, NC - Mead Tasting and Mead History April 18 - MoonJoy Meadery, Lenoir, NC - Mead and Mindfulness April 22 - Bulgarian Craft Mead, Plovdiv, Bulgaria - Launch Party - Get Buzzed! April 24 - Four Brothers Mead, Festus, MO - Sigurblot - A Viking Festival April 30 - Charm City Meadworks - Online Mead Tasting May 10 - el Bait Shop, Des Moines, IA - Mead Week - Tapping kegs from Schramm's Mead, Moonlight Meadery, B. Nektar, East Grove Farms. Bottle pours from Superstition, Moonlight, Schramm's and more. May 21-22 - UC Davis Honey and Pollination Center - Mead: Getting Creative May 22 - Sugarbelt Mead Festival - put on by Manic Meadery, Crown Point Indiana June 1 - Leaky Roof Meadery, Buffalo, MO- Open Jam with food vendor Ben’s Hotdogs & Brats June 20 - Orchid Cellar Meadery, Middletown, MD - Father's Day Flight of Spice - try their spicy meads July 3 - White Winter Meadery, Cidery and Distillery, Iron River, WI - 25th Anniversary Celebration You can buy mead online at https://shopmeads.com Got an event you’d like us to mention on GotMead Live? Send us an email at gotmead@gotmead.com and tell us about it!

3-2-21 Tonight we're back on our regular schedule, and are happy to be talking with Clint Walker and Chase Cohagan, of Walker Honey Farm and Dancing Bee Winery. Clint Walker III is a third-generation beekeeper and the owner of Walker Honey Farm in Rogers, TX.  In 2011, Walker Honey Farm opened Dancing Bee Winery as the mead making arm of the business. Walker Honey Farm was founded in 1930, in the midst of the Great Depression, when Clint Walker Sr. started with 150 hives. Over the years, the business has expanded and grown to encompass bee operations all over Texas. Clint is a third generation Texas beekeeper. Like his father and grandfather before him, he is a full-time beekeeper. His son, Jonathan— became lead beekeeper in 2018. That makes him the fourth generation in the Walker family since 1930 to choose beekeeping as a profession and lifestyle. During Clint's lifetime their family has operated bees for profit—either pollination services for a fee or for honey production—in every ecoregion of Texas except the Trans Pecos. Chase Cohagan has been Dancing Bee's mead maker since 2014, specializing in meads that appeal to wine drinkers.  The choice to call ourselves Dancing Bee Winery rather than Meadery was deliberate.  Most of Dancing Bee's meads are still, in a corked bottle, and around 12-14% alcohol by volume.  We also make carbonated session meads on tap, for growler fills or canning.  Chase also helps with beekeeping and honey extracting at Walker Honey Farm. Join us on the live chat and don't be afraid to call in if you want to! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows March 16 - Chris Plizga and Scott Schaar - Amazing Meads Show links and notes Top, Middle and Base Notes: A Comprehensive List The Herbal Medicine Maker's Handbook: A Home Manual - James Green and Ajana Food Pairing website The Flavor Bible The Flavor Matrix - the Art and Science of Pairing Common Ingredients to Create Extrordinary Dishes On Food and Cooking: The Science and Lore of the Kitchen Closet of Sir Kenelm Digby Unlock'd - Historical mead recipes Wellcome Mead by Laura Angotti Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Take part in Kevin Meintsma's Hydromel Study - email hydromel@wtibiz.com and he'll send you questions Upcoming Events Mar 4 - Bishop's Bees - Online Mead Making Class Mar 5 - Mjødladen, Odense, Denmark - Online Mead Tasting Mar 5-6 - Kinsale Meadery - Kinsale, Ireland - Online Mead Talk and Tasting Mar 6 - Starrlight Meadery - Pittsboro, NC - Fairy Hair for Everyone party Mar 7 - Starrlight Meadery - Pittsboro, NC - First Sunday Sound Bath Sound Therapy - Online Mar 12 - Honeygirl Meadery - Durham, NC - Queen Bee Honey and Mead Virtual Tasting Mar 13 - Wandering Bard Meadery - Greenville, NC - Mead Making for Beginners Mar 20 - Online Class - Meadmaking Without Equipment Mar 24 - Robert Mondavi Institute for Wine and Food Science and Honey and Pollination Center at UC Davis - Sips and Bites: Mead - The Best Thing You've Never Tasted Mar 26 - Ancient Fire Mead and Cider - Manchester, NH - Virtual 3rd Anniversary Celebration April 17 - Point Lookout Vineyards, Hendersonville, NC - Mead Tasting and Mead History

Welcome to Season 2! Lydia and Valerie took a few weeks off to let Valerie settle in with her newest little one, and are excited for a new round of conversations about cultivating our minds and homes. We’re wrapping up our series on the theology of hospitality and beginning a new series on one of the more practical aspects of hospitality, as well as of daily life: food and drink. Today’s episode is all about cookbooks! A brief history of cookbooks, the changing uses of cookbooks in a digital age, and the cookbooks that helped us learn to cook.Cookbooks discussed on the show:The Joy of CookingBetter Homes and Gardens New Cookbook Everyday Food: Great Food FastFat Salt Acid Heat: Mastering the Elements of Good CookingSmitten Kitchen Everyday: Triumphant and Unfussy New FavoritesMastering the Art of French CookingOn Food and Cooking: The Science and Lore of the KitchenJerusalem: A CookbookSimple: A CookbookThe Flavor Bible

When artist Annalee Levin learned about carbon capture on the Reversing Climate Change podcast, the idea captured her imagination. Knowing that the technology exists to capture and store CO2 in concrete, for example, Annalee set out to find a way to make art out of materials containing captured carbon. Today, Annalee is the textile, hand embroidery, and sculpture artist behind Captured Carbon Studio, a space for exploring captured carbon as an art medium and avenue for educating the public about reversing climate change. She is also a chef-in-training, an experienced beekeeper and the first ever Artist-in-Residence at Carbon Upcycling Technologies. On this episode of the podcast, Annalee joins Ross to discuss her hands-on approach to making art and explain why she is drawn to physical, material crafts as opposed to other art forms. Annalee describes how she came to make crayons out of recycled CO2 and shares what she is trying to communicate by using captured carbon in her art. Listen in to understand how organic and industrial materials coexist within Annalee’s carbon removal aesthetic and learn how you can support her work or create your own art using tools that reverse climate change. Connect with Nori Join Nori's book club on Patreon Purchase Nori Carbon Removals Nori Nori on Twitter Resources Captured Carbon Studio Captured Carbon Studio on Instagram Annalee’s Website Annalee on Instagram Carbon Upcycling Technologies Lorraine Smith on Reversing Climate Change EP044 Royal School of Needlework San Francisco School of Needlework and Design Luis Merchan SkyBaron Carbon Upcycling Technologies on Reversing Climate Change EP078 Carbon XPRIZE Graphitic Nanoplatelets Annalee’s Carbon Crayons Annalee’s Carbon Worry Stone On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee Alton Brown Jacques Pepin Maillard Reaction Samin Nosrat Nori Book Club Carbon Upcycling Pen-100 Nurdles & Talc Carbon Upcycling Enhanced Fly Ash --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support

2-2-21 Tonight at 9PM ET we'll be talking with Tom Repas. Tom has been on the show before, and we're having him back, as he's an absolute fountain of information! We're going to talk with Tom about mead, specifically mead in secondary. There is a lot that happens in secondary, like stabilization, clarification, backsweetening, adjuncts and adjustments. So we're Tom is a Master Beekeeper and owner of Canyon Rim Honey Bees, providing bees and honey in the Black Hills of South Dakota. Tom speaks on beekeeping all over the country, and has presented several times at the AMMA MeadCon on both beekeeping and meadmaking. Tom has won a large number of awards for his mead as well. Tom is a 4th generation beekeeper, and has been working with bees since he was a kid. He kept bees and sold the honey for extra money in high school. He went into professional beekeeping while he was still active as a medical doctor, and has developed a cross for bees that are gentle, overwinter well, and are mite resistant. On the mead side of things, Tom is a very talented mead maker who consistently wins medals with his meads, and has a skill for thinking outside the box for flavor profiles. His mushroom mead was the talk of the mead community for some time when he brought it out to taste. I got to try it, I was stunned at how good it was. Of course, Tom uses his own honey, as well as honeys from other providers and areas, and they're all good! Tom says his meads are 'ok'. We think they're better than that, lol. Join us on the live chat and don't be afraid to call in if you want to! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows Feb 2 - Clint Walker, Walker Honey Farms - Beekeeper and Meadmaking, and guest host Tom Repas Show links and notes Top, Middle and Base Notes: A Comprehensive List The Herbal Medicine Maker's Handbook: A Home Manual - James Green and Ajana Food Pairing website The Flavor Bible The Flavor Matrix - the Art and Science of Pairing Common Ingredients to Create Extrordinary Dishes On Food and Cooking: The Science and Lore of the Kitchen Closet of Sir Kenelm Digby Unlock'd - Historical mead recipes Wellcome Mead by Laura Angotti Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Take part in Kevin Meintsma's Hydromel Study - email hydromel@wtibiz.com and he'll send you questions Upcoming Events Feb 6 - Domras Cup, Savannah, GA - third round of judging Feb 6 - McAlpine Meadery, Beach City, OH - Online live music with Final Chapter Feb 6 - Empire State Honey Producers Association Winter Conference Feb 12-14 - Starrlight Meadery, Pittsboro, NC - Mead and Chocolate Feb 13 - Wandering Bard Meadery, Greenville, SC - Meadmaking for Beginners Class Feb 13 - Etowah Meadery, Dahlonega, GA - online live music with Chad Bowmar Feb 13 - Wandering Bard Meadery, Greenville, SC - Mead Tasting Class, Ciders, Cysers and Sessions Feb 13 - Rohan Meadery, La Grange, TX - Music with J&B Duo Feb 14 - Etowah Meadery, Dahlonega, GA - online live music with Ryan LittleEagle Feb 22 - Group Brew Day (online) set up by Michael Jordan Feb 25 - Upper Reach Meadery, Perkasie, PA - Online event - Cabot Cheese Tutored Tasting Feb 27-28 - Vermont Winter Renaissance Faire,

1-19-21 Tonight at 9PM EST we're getting together with Margot Phelps and the Maidmakers at Ancient Fire Cider and Mead in Manchester, NH. The Maidmakers series began in Early 2020  and was the idea of the AF team which, with the exception of Jason, is made up entirely of strong, passionate and smart women. The idea was to get their team more involved in the process of making the products that they were serving in the taproom. The AF women came to work, and stayed to learn meadmaking and got involved in the process at the meadery. The first release was "SHE-nanigans"  a key lime pie inspired draft mead which debuted on Valentine's weekend. The release weekend turned into one of the busiest weekends in AF history and the women of AF were thrilled to be serving their product to happy customers SHE-nanigans has been produced a second time since its release and remains a customer favorite. In 2020 there were two additional MaidMakers releases: "Colada Love" a pineapple and toasted coconut draft mead and "Gingy's Juice" a gingerbread inspired draft mead with cinnamon, allspice, ginger and avocado and buckwheat honey.  The next release will be in Q1 of 2021 "Am I Right" will be an amaretto inspired draft mead featuring hints of cherry and vanilla. Ancient Fire Mead & Cider was founded in 2018 by Margot and Jason Phelps.The Phelps opened Ancient Fire after homebrewing Mead, Wine and beer for over 15 years. Ancient Fire produces Draft Style mead, Honey Wines and Ciders. Their products are available in the taproom, by the glass, pint and flight. Draft product is available to go in growers or bottles. Standard honey wines are available by the bottle. Ancient Fire is dedicated to creating an inclusive and welcoming environment in their taproom and we do significant work in their community to give back. Working with their team and AF family we have donated to The American Cancer Society, The NH Food Bank and other organizations. They are proud that during the challenging times of 2020 their charitable giving increased due to the generosity of their AF community. Join us with the ladies this evening to chat about making mead, and their journeys as they learned about it. Join us on the live chat and don't be afraid to call in if you want to! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows Feb 2 - Tom Repas - Beyond Secondary - Stabilization, acid balancing and backsweetening Show links and notes Top, Middle and Base Notes: A Comprehensive List The Herbal Medicine Maker's Handbook: A Home Manual - James Green and Ajana Food Pairing website The Flavor Bible The Flavor Matrix - the Art and Science of Pairing Common Ingredients to Create Extrordinary Dishes On Food and Cooking: The Science and Lore of the Kitchen Closet of Sir Kenelm Digby Unlock'd - Historical mead recipes Wellcome Mead by Laura Angotti Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Take part in Kevin Meintsma's Hydromel Study - email hydromel@wtibiz.com and he'll send you questions Upcoming Events Jan 20 - Viking Alchemist Meadery, Smyrna, GA - Yoga and Mead Jan 22 - Honnibrook Meadery, Castle Rock, CO - Live Music with Scott Brown Jan 22 - Viking Alchemist Meadery, Smyrna, GA - Team Trivia

1-5-21 We survived 2020! Here's to hoping 2021 will see the world getting back to normal. We're starting this year with what else, honey! We have Evan Himes, who is with Dutch Gold Honey in Lancaster, PA. We'll be talking about things like COVID impacts on the honey market in 2020 vs 2021,  the evolution of commercial beekeeping – Honey Labeling at retail, honey adulteration and testing, and things like local sourcing, honey crystallization and anything else we come across with questions from listeners and that we come up with as we talk with Evan. Evan is a member of the Sales & Marketing Team at family-owned honey packer, Dutch Gold Honey, Inc. With a focus on ingredient sales, he uses his exposure to the wholesale honey market and his prior life experience with handling bulk ingredients in a startup wholesale bakery operation to support honey (and maple syrup) customers of all sizes. Evan prepares and delivers tailored technical presentations to mixed groups of marketing, purchasing, operations, quality assurance, and R&D food industry professionals using his degree and first career as a high school mathematics teacher. A man of multiple hats, he also manages marketing project for Dutch Gold. In his free time, Evan serves in the Army National Guard, remains dedicated to health and fitness, and is dedicated to health and fitness. He enjoys living in Columbia, PA and spending time with his wife Sarah. Come hear Evan talk honey, and we'll have tons of questions for him! Join us on the live chat and don't be afraid to call in if you want to! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows January 19 - Margot Phelps and the lady meadmakers at Ancient Fire Meadery Show links and notes Top, Middle and Base Notes: A Comprehensive List The Herbal Medicine Maker's Handbook: A Home Manual - James Green and Ajana Food Pairing website The Flavor Bible The Flavor Matrix - the Art and Science of Pairing Common Ingredients to Create Extrordinary Dishes On Food and Cooking: The Science and Lore of the Kitchen Closet of Sir Kenelm Digby Unlock'd - Historical mead recipes Wellcome Mead by Laura Angotti Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Take part in Kevin Meintsma's Hydromel Study - email hydromel@wtibiz.com and he'll send you questions Upcoming Events Feb 6 - Domras Cup, Savannah, GA - third round of judging Feb 22 - Group Brew Day (online) set up by Michael Jordan Feb 27-28 - Vermont Winter Renaissance Faire, Essex, VT- Artesano Mead, Groenfell Meadery and Sticky Paws Meadery will be pouring there You can buy mead online at https://shopmeads.com Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!  

It is an honor to interview the man who introduced one of the first popular culinary science books and probably has inspired thousands of food science professionals, Harold McGee. Harold McGee’s writing style is unique because he really deep dives into a very specific topic. Food Science and culinary friends might recognize him from the book, On Food and Cooking: The Science and Lore of the Kitchen, but now he has a new, stellar book about smells! Nose Dive, A Field Guide to the World of Smells is a fascinating book that dives into not just food smells, but also dives into other interesting smells such as flowers, the human body, and the stars! If you are a food scientist, having a grasp of smells, might be useful in your career. What is probably the best lesson from the famed author Harold McGee, is that he reinvented himself multiple times. His intent was actually being an astronomy but he pivoted multiple times form literature, and then food and what you discovered is that Harold McGee’s success comes from this unlimited curiosity whenever he is passionate in a subject. So these threads, from astronomy, to poetry, to cooking, to smells, has a common theme: intense curiosity. Lots of things to uncover in this interview. From the journey that Harold McGee took to write his smash hit, his lucky opportunity getting the book out there, and Harold’s thoughts on how food has eveolve din his life time. Also learn why Harold wrote a new book, and what he thinks about humans recreating animal-like products like meat and honey. He has a closer connection to it than you think. Show Notes Harold McGee wrote about food in 1970 I started writing about food because I couldn’t get a job in literature I did Astronomy first and then switched to literature Why did you get into Astronomy?: I recall a project in 2nd or 3rd grade Cal Tech I was able to study with a person who figured out that the elements were from the stars What got you into literature?: Standing looking in the stars had to do more with feelings and emotions rather than calculations and I realized I wanted to write What influenced your writing style?:  I did a thesis on 19th century English poetry What is your opinion on Science and Art?: I try to not pigeon-hole science and try and shape it to be more understanding Liebig – Searing meats seal in the juices? Science doesn’t even have a lock on authority. My publisher liked me to talk about cooking, but to add stories when describing things. He really changed the way I write Keys to Good Cooking How do you write about a specific topic?: I really love research. Especially these days, we have the internet If you research a lot, you have to cut things?: Yes, I have a ton of left over notes. Who was talking with you when this book came out?: Actually, nobody in the 1980s. Nobody was really using unique cooking ingredients. Mimi Sheraton – Wrote an article on Time Magazine about the book and it exploded The people I heard form most were not professional cooks, but actually students who wanted to be professional cooks. They would try to get professional chefs to answer questions that wasn’t answered in the book but the chefs wouldn’t give them stellar advice How has food evolved in your life time?: More accessibility to more cool things. A growing interest in food and drink and experience. Food has evolved, hasn’t it?: Yes, how I ate and my kids ate is completely different My Food Job Rocks: I’m amazed about the complexity of cooking. And there’s more to come Let’s talk about the science of smells: I started to dive into flavors at first but then my curiosity took me to a new place: smells. Why did flowers have the same smell of oysters? Borage flowers have the same smell of oysters and cucumbers I had to talk to Flavor Chemists when we work together. How do you communicate smells?: Smells are based off of objective facts and biological memories. Training is all about training that database My job was to give a field guide to smells. Not fully subjective, but a mix of both In the book, there are tons of comparative tables If you “listen” to smells, you can actually get a lot more out of things Top Note Base Note Perfumers actually have a similar method on describing smells When you focus, the smells actually dissipate and you can understand the aroma better. Do you have a method of smelling?: I kind of “pump” my breath so you breathe out and you get some interesting smells. I create an accordion motion with my tongue and that gives me more of a sequence of experiences than one long understanding How do you feel about alternative meat?: Actually, my kids played soccer with Pat Brown’s kids so I knew him in the circles. One day, Pat called me and we had a talk about a crazy food idea that ended up being Impossible Foods. The products are getting closer and for the right reasons. I’m greatful for the personal happenstance that allowed me to get into that industry Will this help scientists?: Yes, it’s a good overview of understanding smells. It can help you be a human GCO in some sense GCO – Gas Chromatography What is one thing in the food industry you’d like to know more about?: I get a lot of alerts from science journals Journal of Agriculture and Food Chemistry Chemistry and Biodiversity Do you have any advice for someone to stretch their curiosity?: Yes, take advantage of the availability of information. You can get interested in something and go to Google Scholar and just type in a couple of key words and you’ll see amazing things that are published Don’t just limit yourself to a particular discipline or a particular field, they bloom when they synergize Where can we find you for advice?: Nose Dive should be on the shelves and also online stores I can be found at my website, HaroldMcGee.com

Our guest on ST is Harold McGee, who writes about the science of food and cooking. His earlier books include "On Food and Cooking: The Science and Lore of the Kitchen" and "Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes." He joins us to discuss his new book, "Nose Dive: A Field Guide to the World's Smells." As was noted of this work by Booklist: "In his detailed survey of scents, food writer and cooking scientist McGee elegantly explains olfaction.... His exploration of our smelly world includes the odors of flora and fauna, soil and smoke, food and fragrances, but also the unexpected: primordial earth, rain, and the whiff of old books. Pungent and even rancid smells -- skunk spray, ammonia, manure -- are as respected as such delectable aromas as lemon, coffee, and rosemary. Odiferous facts abound.... A delightful outing across the olfactory world."

Before there was Modernist Cuisine and the entire molecular gastronomy movement, there was Harold McGee. McGee changed the culinary landscape and, in particular, science-forward food writing with his book, "On Food and Cooking: The Science and Lore of the Kitchen", when it was published in 1984. Since the publication of his seminal book, McGee has influenced a generation of chefs and food writers, as well as creating the original big bang for what would become the molecular gastronomy movement. And now McGee is expanding his examination of how we examine and take in the world around us with his new book, " NOSE DIVE: A Field Guide to the World's Smells." In this episode Mike talks with Harold about his new book, how he views the current state of culinary innovation and asks him about what gets him excited nowadays when it comes to food. via Knit

In this episode of "Ojai: Talk of the Town," we check in with Ojai's Rotie's co-owner and chef, Claud Mann. A wonderful storyteller, Claud talks about being on the front lines feeding Ojai residents during this pandemic, trying to keep as many of his talented staff employed as possible. Claud talks about the business of restaurants, the low-profit margins, the hard work, and that moment when a chef realizes who he's cooking for, and why. We talk about what Ojai might look like after the stay-at-home order is lifted and millions of Los Angelenos, cooped up for months, are looking for an escape. We talk about how so many people are baking during this quarantine, and the chef makes a generous offer — contact him at Ojai Rotie and he will teach you about sourdough, with some training and a simple recipe. After growing up in the Bay Area — training as an actor as well as learning his way around a kitchen — Mann fed AIDs victims, before moving to Los Angeles, meeting the love of his wife, the renowned singer Perla Batalla, then getting out of the restaurant business to raise his family. When a new opportunity came knocking, he was ready, developing with Turner Broadcasting Systems and their vast film archives, a show called "Dinner & A Movie," pairing Chef Claud's creations with comedian-hosts. The show ran 900 episodes from 1995 to 2011. But when it became clear that the network wanted to him to pitch unhealthy food products, it was time to move on to the next stage of his life, developing healthy nutrition programs for Santa Barbara County students, funded by the Orfalea Foundation. We also talk about Mann's obsession with the Memphis Barbecue Festival, where after being introduced to it as a correspondent for Southern Living, he was inspired to put together a crew to take on the world's best pitmasters. Listen for the surprise ending to that story. Next year, second week of May, there may be well an Ojai barbecue crew in Memphis. Reading and watching recommendations from our conversation include Harold McGee's classic, "On Food & Cooking: The Science and Lore of the Kitchen." And the Mandarin language show on Netflix, "Flavorful Origins." We agree that small-town life is the best. That his wife's career has really taken off since we moved here, and how wonderful it was to see his wife and daughter singing their hearts out on stage at Libbey Bowl. What connects his kitchen skills and his wife's singing skills is that they are both gifted people, and they are sharing their gifts with Ojai. In the ending monologue, I talk about my encounter with Pulitzer-prize winner Jonathan Gold, and how he taught me that food is at the heart of a culture. We do not talk about the Sumerian cuneiform, the CA-25 district congressional race or the creation of the Oxford English dictionary.

Dame Sally Davies is the outgoing Chief Medical Officer for England. She will take up her next post as Master of Trinity College, Cambridge, later this year. She was born in Birmingham in 1949 to academic parents - her father was an Anglican priest and theologian, her mother a scientist. She studied medicine at Manchester University and after two 'brutalising' years spent learning the job on the wards, she welcomed the opportunity to move to Madrid as a diplomat’s wife. However, she decided that she did not enjoy being - in her words - 'an appendage', and so she returned to medicine in the UK, starting in paediatrics and then moving to haematology, specialising in Sickle Cell Disease. Her first marriage didn’t last and her second ended in tragedy when her husband died of leukaemia within months of the wedding. After joining her first research scheme committee in the late 1980s, Sally widened her remit. She became Chief Scientific Adviser to the Health Secretary and, in 2011, Chief Medical Officer for England. Her achievements include creating the National Institute for Health Research, a body to oversee the funding of research in the NHS, and working tirelessly to raise awareness of the dangers of anti-microbial resistance. Sally holds 24 honorary degrees and is about to return to academia, taking up her post as the first woman Master of Trinity College in October 2019. She is married to Willem with whom she has two grown-up daughters. BOOK CHOICE: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee LUXURY ITEM: Bubble bath CASTAWAY'S FAVOURITE: The Trumpet Shall Sound, from Handel's Messiah Presenter: Lauren Laverne Producer: Cathy Drysdale

Rain or shine, the British barbecue is a summer tradition: and we want to help your al fresco feasts go with a bang! Sheila Dillon calls on Genevieve Taylor - a food writer, food stylist and presenter with an affinity for the outdoors that’s led to books including How to Eat Outside, The Ultimate Wood Fired Oven Cookbook and most recently Charred: a guide to vegetarian grilling and barbecue. She's also the host for today's programme, with a garden packed full of more barbecues and outdoor ovens than your could shake a sausage at. Joining Sheila and Genevieve for some flame-grilled fun are Christian Stevenson, otherwise known as DJ BBQ: a presenter and barbecue fanatic with a YouTube channel boasting more than 175-thousand subscribers, whose latest publication - The Burger Book - came out earlier this year; and Samantha Evans, one half of the barbecuing duo The Hang Fire Girls: a pair of friends who took a road trip across America in 2012 which fired their enthusiasm for US-style barbecue, and who now run the hugely popular Hang Fire Southern Kitchen in Barry, Wales. They've also written The Hang Fire Cookbook: Recipes & Adventures in American BBQ. Their mission today isn't just to create a fabulous, inspirational barbecue feast, but to answer all our listeners' grilling questions and help banish boring barbecues for good! Helping them out with a bit of specialist advice are the American author Harold McGee, who wrote the renowned book 'On Food and Cooking: The Science and Lore of the Kitchen'; the London-based chef, restaurateur and food writer Yotam Ottolenghi; and Jack Adair Bevan, an award-winning food and drink writer, co-author of The Ethicurean Cookbook and more recently author of 'A Spirited Guide to Vermouth: An Aromatic Journey with Botanical Notes, Classic Cocktails and Elegant Recipes'. Presented by Sheila Dillon; produced in Bristol by Lucy Taylor.

In this episode with Chef Deb Paquette, we discuss: How helping people is what drives Chef Paquette. Identifying those who are with you for more than just the job, and helping them through their career. Discovering mentors through books. Working in the industry for others for at least 5 years before trying to open your own restaurant. You've got to make sure its what you want to do, plus you gain more clarity over time. Understanding that not everyone has the same experience as you. What might be common sense for you is not common sense for everyone. How to show someone the right way to do something. Approaching angry tables with positive energy. The key to good to communication is asking questions and listening. Understanding value in an industry of small margins. The significance of trusting and believing in your people. Learning that not everyone is going to love your style and to not take it personally.  Don't let the negative reviews get you down. How to defuse awkward and difficult guest. Taking jobs early on that will teach you about management, systems, and structure. A female potty mouth's opinion on #metoo. Chef Deb Paquette has been working in Nashville for 30+ years. After graduating form the culinary institute of America, she became the first woman in TN to qualify as a certified executive chef.  She's won countless awards and accolades and was the chef/owner of Zola – named in Gourmet Magazine as one of the Top Sixty Restaurants in the United States. IN 2012 Chef Deb came out a short lived retirement to join forces with 4-Top hospitality as Executive chef at ETCH. Four years later the partnership opened a second location, ETC. Show notes… Favorite Success Quote or Mantra. "You need work ethic and to be a nice person." Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work Ethic. Humor. What is your biggest weakness? Patience. What's one question you ask or thing you look for during an interview? "Do you you play nice with others?" What's a current challenge? How are you dealing with it? The lack of work ethic from the new generation. Share one code of conduct or behavior you teach your team. Communicate everything. If you don't know the answer to something, ask. If you did something wrong, tell me. What is one uncommon standard of service you teach your staff? Being knowledgable servers. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  On Food and Cooking: The Science and Lore of the Kitchen The New One Minute Manager Share an online resource or tool. The Google Machine What's one piece of technology you've adopted in your restaurant and how has it influence operations? vitamix cvap If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? If you're not having fun, dont do it. be Be happy. Eye contact. Love your family. Contact Info ETCH ETC Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Deb Paquette for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Dan Saladino looks at ideas that could make an impact on our food future featuring America's Impossible Burger, a Sardinian maggot infested cheese and mussels being grown in downtown Copenhagen. Most people are aware of the challenges that lie ahead linked to predictions of population growth peaking at 9bn by 2050 but who is coming up with ideas of how we can feed more people with a finite amount of land, water and other resources? Dan looks at three ideas that provide an insight into work underway to find solutions. The expert on the science of cooking Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen, tells the story of The Impossible Burger, a decade long endeavour, based in California, to find a plant based replica of beef and burger patties. Impossible Foods was founded by a bio-chemist Professor Patrick Brown. Because he was approaching the problem of rising global meat consumption from outside of the food industry he was forced to ask some very basic questions, most important of which was "why does meat taste like meat"? One of the answers Pat Brown discovered was a molecule called heme. He also knew heme could be found in plants. The outcome of years of work and millions of dollars of investment is The Impossible Burger. It's aimed not at vegetarians or vegans but meat lovers and has been designed to have the meaty, bloody juiciness of a real burger. Harold McGee describes the science behind the burger and the experience of eating one. By the way, listen out for the traditional Sardinian music "Su Cuntrattu de Seneghe" performed by Antonio Maria Cubadda who is from Seneghe town. The next future food story has its origins in Sardinia and a cheese called Casu Marzu. As the cheese ferments a fly called the Cheese Skipper is attracted by the aromas being released and lays its eggs inside the cheese. The larvae then hatch and start to digest the proteins and turn a hard textured cheese into a soft one. The cheese is then eaten while the wriggling maggots are still alive within the cheese. A researcher working for the United Nation's Food and Agriculture Organisation's Edible Insect project, Afton Halloran went in search of the cheese as a rare example of a European food involving edible insects. In Sardinia she met a chef Roberto Flore . They eventually married and since, have travelled the world in search of other examples of edible insects that could provide a clue to future foods. They tell Dan the story of the cheese and the conclusions they've reached so far when it comes to the potential of insects in feeding the world. The final story comes from Copenhagen where Joachim Hjer is attempting to get people in the city to grown their own mussels in the heart of the city. In the studio with Dan is Dr Morgaine Gaye, a "Food Futurologist" who explains which of the three stories she believes will be the one to watch in 2018. Presented and produced by Dan Saladino.

What’s the deal, Banana Peel? - idioms colloquialism catchphrase Fahrenheit 451 Tracey Ullman’s Show Donald Trump Prepares Cold Open - SNL - YouTube Dave Chappelle Stand-Up Monologue - SNL - YouTube WRAL changes language policy for SNL :: WRAL.com Harry Chapin Zobo Funn Band yves REY | LinkedIn Thanksgiving Matt Shipman (@ShipLives) | Twitter Goldsboro, North Carolina California single mom may do jail time for selling ceviche on Facebook Single Mom Faces Jail Time After Participating in Facebook Food Group Proposed Virginia law would allow sale of uninspected home processed food On Food and Cooking: The Science and Lore of the Kitchen: Harold McGee Microbiological and observational analysis of cross contamination risks during domestic food preparation: British Food Journal: Vol 106, No 8 Cross-Contamination During Food Preparation: A Mechanistic Model Applied to Chicken-Borne Campylobacter - Mylius - 2007 - Risk Analysis Sabra Hummus Recall All the germs, bacteria, and diseases living on your phone - Business Insider Frank Yiannas (@frankyiannas) | Twitter One percent of cucumbers carry salmonella, FDA says Sampling > Microbiological Surveillance Sampling: FY16 Cucumbers and Hot Peppers Estimating the annual fraction of eggs contaminated with Salmonella enteritidis in the United States john roderick (@johnroderick) | Twitter Dirk Gently’s Holistic Detective Agency | BBC America A Thanksgiving Miracle - SNL - YouTube

Sarah Woolworth is the blogger behind Wisconsin from Scratch and a cofounder of Wisconsin Whisk, a collective of Wisconsin-based food bloggers. Sarah is a former engineer turned culinarian. We're excited to chat with her about finding her creative passion as an adult, starting a collective with other bloggers, managing a schedule filled with several creative projects and a young baby, and where she finds her cooking inspiration. Here's where you can find Sarah Website: http://wisconsinfromscratch.com/ Twitter: twitter.com/wifromscratch Instagram: instagram.com/wifromscratch Facebook: https://www.facebook.com/WisconsinFromScratch/ WI Whisk Website: http://wiwhisk.com/ Here's where you can find Abbigail Website: www.InkwellsandImages.com Twitter: https://twitter.com/abbigailekriebs Instagram: https://www.instagram.com/abbigailekriebs/ Facebook: https://www.facebook.com/inkwellsandimages/ Here's where you can find Ashley Website: www.brookseditorial.com Twitter: https://twitter.com/brookseditorial Instagram: http://instagram.com/brookseditorial Pinterest: http://pinterest.com/brookseditorial Resources mentioned in this episode Trello Asana Mini Book Club The Phantom Tollbooth by Norton Juster *A Series of Unfortunate Events* by Lemony Snicket An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee Will It Fly by Pat Flynn Quiet: The Power of Introverts in a World that Can't Stop Talking by Susan Cain Euphoria by Lily King Quotes from the episode “I did the big scary thing: I took a leap and left my engineering job and I started my blog.” --- Sarah “Cooking was a creative outlet when I was in this world of things being very logical and straightforward.” --- Sarah “I still have [cooking] disasters. I don’t think you ever grow out of that.” --- Sarah On managing a schedule with a baby: “Coming to terms with the fact that there’s not always going to be a fixed schedule and that’s okay has been a challenge for me.” --- Sarah “Some days won’t be productive at all, but other days I’ll be super productive. It all seems to balance out.” --- Sarah “Cooking does help me feel more like a normal person [after having a baby].” --- Sarah “Starting to do a CSA helped me get more creative with cooking.” --- Sarah

This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series. Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more. And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!

When I launched this podcast back in 2006, I had some superb guests. I thought it would be fun to re-connect with some of them and find out how they've been up to. It was great fun to get caught up with Jackie Weight, the first and only non-American, and the first woman, to win the Jack Daniel's World Championship Invitational Barbecue, way back in 2004. Jackie recounts the story of the contest that changed her life and talks about the evolution of Southern-Style Barbecue in the UK. I also touched based with Meathead Goldwyn, the founder of amazingribs.com. When I first talked with Meathead he had just launched the site, which has grown over the years to become the most popular barbecue destination on the internet. Meathead is a true barbecue geek. Maybe he's the king of all barbecue geeks. Obsessed with the science of outdoor cooking, he's assumed the role of a kind of barbecue iconoclast -- think of a cross between Alton Brown and Discovery Channel's Mythbusters. He's sharp, he's funny, and he's opinionated to say the least. Meathead is going to be a regular guest on the show, busting a new myth with each appearance. In this episode he deconstructs one of the most famous grilling techniques, Beer Can Chicken. LINKS Recipes of the week: Southwestern Style Grilled Chicken Club Sandwich and Tuscan Grilled Game Hens. Cookbook of the week: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Jackie Weight is on twitter @MadCowsBBQ and you can find her company on the web at bbqconsultant.co.uk. You can find Meathead at amazingribs.com, on twitter @ribguy, and like him on Facebook. The recipes above are from Barbecue Secrets DELUXE!, which is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com. For more about me, visit www.ronshewchuk.com.  Photo copyright John Sinal Photography. Used with permission. All rights reserved.    

Even thought salt water fish can’t jump out of the water and ferment themselves, with a little effort, humans have been preparing fermented fish sauces and pastes for thousands of years. This week we explore fermented fish and the flavor of umami. Do you think fish sauce is stinky? Are you afraid of MSG? Then this is the episode to listen to. We discuss fermented fish from different parts of the world and history. If you haven’t eaten or cooked with fermented fish before, then you might just be inspired to do so after listening to this conversation. Show notes: [Mainly Microbe - Meet Your Microbiome YouTube](http://youtu.be/4BZME8H7-KU) From PBS It’s OK To Be Smart, comes a short video introduction to your microbiome. You have anywhere from 2-5 pounds of bacteria on and in you. Most of them are in your gut and intestine. Learn more in this video. [Taste Perception: Cracking the Code PLOS Biology](http://www.plosbiology.org/article/info:doi/10.1371/journal.pbio.0020064) Learn more about taste receptors, why we have the five tastes and a history of the tongue map. [World Umami Map Umami Information Center](http://www.umamiinfo.com/2011/02/umami-culture-around-the-world.php) A map showing traditional and popular foods around the world that are high in the umami experience. [What is Umami YouTube](http://youtu.be/R5aAICA2gm8?t=50s) An introductory video that explain more about MSG and Umami. [Secret of tasty tomatoes revealed RSC](http://www.rsc.org/chemistryworld/News/2006/May/05050601.asp) This article discusses some preliminary work that was done comparing the level of umami in vine-ripened tomatoes compared to the average gas-ripened grocery store tomato. [In Thailand, Love of Food Carries Deadly Risks NY Times](http://www.nytimes.com/2011/04/26/world/asia/26iht-thailand.html?_r=0) While fermented fish is generally safe, there is a fluke infested ferment in North and Northeast Thailand that accounts for the majority of liver cancer deaths in Thailand. [Iron Chef Thailand - Battle Fermented Fish 1 YouTube](http://www.youtube.com/watch?v=NHXwnYUK5c0) [Iron Chef Thailand - Battle Fermented Fish 2 YouTube](http://www.youtube.com/watch?v=Gc60z3edpjI) [Iron Chef Thailand - Battle Fermented Fish 3 YouTube](http://www.youtube.com/watch?v=cmSGuUzJwrk) [Iron Chef Thailand - Battle Fermented Fish 4 YouTube](http://www.youtube.com/watch?v=78z3qJUzde4) [Iron Chef Thailand - Battle Fermented Fish 5 YouTube](http://www.youtube.com/watch?v=ZXekmrwbJHg) [Garum sauce by Heston Blumenthal YouTube](http://www.youtube.com/watch?v=mPX8dpKG48M) A brief video about Garum along with a chef that attempts to make a fast food version of Garum. [On Food and Cooking: The Science and Lore of the Kitchen Amazon](http://www.amazon.com/exec/obidos/ASIN/0684800012/fermup-20) [PopSci’s Friday Lunch: a Can of Surströmming With Harold McGee Popular Science](http://www.popsci.com/science/article/2012-04/popscis-friday-lunch-can-putrid-surströmming) Harold McGee smuggled Swedish surströmming into the US and shares the eating experience with another participant. That participant said “the experience was more like eating cured fish while sitting next to a dumpster than eating actually rotten fish.” [5 Totally Hardcore Foods That Could Get You Arrested (Or Killed) This or That](http://thisorthat.com/blog/5-totally-hardcore-foods-that-could-get-you-arrested-or-killed) [The traditional Swedish way to eating surströmming YouTube](http://youtu.be/DmaedvVBkV8) A video showing a friendly backyard get-together in Sweden as people enjoy surströmming. Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+.

Food Writer Ya-Roo Yang interviews Harold McGee, Molecular Gastromist, Food Scientist and author of "On Food and Cooking: The Science and Lore of the Kitchen" (Running Time 21:07)

Food Writer Ya-Roo Yang interviews Harold McGee, Molecular Gastromist, Food Scientist and author of "On Food and Cooking: The Science and Lore of the Kitchen" (Running Time 21:07)

The Beers of Summer BeerSchool™ Class: Memorial Day weekend is the official start of the summer. Thus the need to sample some of the beers of summer. Craig steps in to ask beer related questions, like how it is made, how it is described and other things from his great big book. Homework: Get some summer beers and taste them with your friends. Be sure to add real lemonade. Book: Good book of McGee is called On Food and Cooking: The Science and Lore of the Kitchen by Harold. http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012 the menu: Chips and Salsa the beer list: Sierra Nevada Summer Fest Samuel Adams Summer Ale Anchor Summer Beer Widmer Hefeweizen  and a mixing all the above with Lemonade. Special guests: Craig from http://gruntmedia.com/home.html Host: John Foster, Motor. Rosie the Intern will return next week. Band: The Ataris played The Boys Of Summer. Check out comic life from www.plasq.com and thebrewingnetwork.com  Be sure to visit 21st Amendment, Magnolia and Toronado in San Francisco, CA Email us at info@beerschool.com Good noon! Not recorded at the Rat Pad. Recorded in San Francisco on 05/27/2007. BeerSchool and BeerSchool.com are a trademarks of Ayer Media, Inc. © 2007 Ayer Media, Inc.

Kirsty Young's castaway this week is the chef Heston Blumenthal. He is one of only three chefs working in Britain today to be awarded three Michelin stars and last year his restaurant, The Fat Duck, was named the best in the world by a panel of 5,000 food experts. His speedy rise to the top of his profession is little short of extraordinary. He has only ever spent a week in a professional kitchen and taught himself classical French cookery. He became fascinated by the science of cooking and has become the Willy Wonka of modern cuisine - dishes he's created include mango and douglas fir puree, salmon poached with liquorice and, most famously, snail porridge. But he acknowledges his success has been largely due too to his wife's support and now wants to change the balance of his life towards spending more time with his young family. [Taken from the original programme material for this archive edition of Desert Island Discs] Favourite track: Love has Finally Come at Last by Bobby Womack Book: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee Luxury: Japanese knives

Kirsty Young's castaway this week is the chef Heston Blumenthal. He is one of only three chefs working in Britain today to be awarded three Michelin stars and last year his restaurant, The Fat Duck, was named the best in the world by a panel of 5,000 food experts. His speedy rise to the top of his profession is little short of extraordinary. He has only ever spent a week in a professional kitchen and taught himself classical French cookery. He became fascinated by the science of cooking and has become the Willy Wonka of modern cuisine - dishes he's created include mango and douglas fir puree, salmon poached with liquorice and, most famously, snail porridge. But he acknowledges his success has been largely due too to his wife's support and now wants to change the balance of his life towards spending more time with his young family.[Taken from the original programme material for this archive edition of Desert Island Discs] Favourite track: Love has Finally Come at Last by Bobby Womack Book: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee Luxury: Japanese knives