Podcasts about country cooking

Remember biscuits just like Grandma — or Mom — used to make? Try this recipe from Evelyn Timmerman, sure to take your tastebuds back, and make new memories for your own family. You can find it in Country Cooking with Evelyn, available at the C Street Gift Shop in Floresville, for .95. Old Farmer Biscuits 2 c. flour, sifted 4 tsp. baking powder 1-1/2 tsp. salt 3 Tbsp. shortening 2/3 c. water or milk Blend flour, baking powder, salt, and shortening. Add liquid; mix well. Roll out on floured surface and cut with a biscuit cutter. Place on greased baking...Article Link

Sintonía: "Sourwood Mountain" - Allen Shelton."The Old Home Place" - J.D. Crowe & The New South; "Barrel of Fun" - Country Cooking; "The Old Swinging Bridge" - Ted Lundy; "The Last Old Shovel" - Phyllis Boyens; "Home Is Where The Hurt Is" - Connie and Babe & The Backwoods Boys; "When Someone Wants To Leave" - The Allen Brothers; "I´ll Be On That Good Road Someday" - Butch Robins; "Crazy Creek" - Bill Keith; "Old Train" - Tony Rice; "Ragtime Annie" - Byron Berline; "Blue Days, Black Nights" - Tasty Licks; "Things In Life" - Don Stover; "I Ain´t Broke (But I´m Badly Bent)" - David Grisman; "Montana Cowboy" - Hazel and Alice; "You Tried To Ruin My Name" - Wilma Lee Cooper; "Hard Hearted" - Jim and Jesse; "Second Wind" - Claire Lynch; "New York Chimes" - Tony Trischka; "Cold OnThe Shoulder" - Tony Rice.Todas las músicas extraídas de la recopilación (2xCD) "Hand-Picked: Twenty-Five Years of Rounder Bluegrass" (Rounder Records, 1995).Escuchar audio

With Memorial Day comes the “official” start of grilling season. Here's a great recipe from Evelyn Timmermann for slaw to go with almost anything off the grill. The recipe is from her book, Country Cooking with Evelyn, available for purchase at the C Street Gift Shop in Floresville, cover price .95. Garden Fresh Cabbage Slaw 3 cups thin sliced cabbage 1/4 medium green bell pepper, diced 1/4 medium red bell pepper, diced 1 stalk celery, diced 2 Tbsp. chopped onion 1/2 apple, sliced thinly 2 tsp. vinegar 1 tsp. walnut oil Dash of salt and pepper 3 Tbsp. mayonnaise 2...Article Link

Need a recipe for your excess strawberry harvest? Here's one that will last you all year. Recipes for strawberry preserves and drop biscuits can be found in Country Cooking with Evelyn, written by Evelyn Timmermann, which is available for sale at the C Street Gift Shop, inside the Wilson County News office. Garden Fresh Strawberry Preserves Wash strawberries, remove stems, and put through food processor to chop up. Put in pot with just enough water to cover bottom of pot (if you don't have enough fresh berries, add some frozen ones). Cook till tender. Add 5 cups strawberries and 1...Article Link

With days getting longer and warmer, it's the perfect time for picnics and outdoor gatherings. This easy salad from Country Cooking with Evelyn is perfect for making your dish the highlight of the day. This great recipe book by Evelyn Timmerman is available for .95 at the C Street Gift Shop located in front of the Wilson County News. Ranch Macaroni Salad 12 oz. elbow macaroni (cooked, drained, and rinsed) 1/4 cup chopped onion 3/4 cup diced fresh tomatoes 1/2 cup bell pepper 1 tablespoon sugar 1 pickle (diced) 1/8 teaspoon dry dill Dash of salt and pepper Dash of...Article Link

A Black chef and cookbook author finally gets her due! Deb Freeman traces the life of Edna Lewis, author of "The Taste of Country Cooking," in a new documentary. While some people spent the pandemic starting sourdough, Jesse Valenciana got busy perfecting his birria. Memo Torres visits an Inglewood backyard, where three generations of the Sandoval family make birria using an abuela's recipe. Carolyn Kormann shares alarming facts about how microplastics have made their way into our bodies. Chef Caroline Leff of Stir Crazy turns up at the farmers market for a favorite root vegetable. Don't forget to sign up for the Good Food newsletter!

Happy New Year and cheers to 2025! In today's episode, I am excited to welcome Heather Bell, lovingly known as Mama Bell. Heather is a mother of eight and a viral cooking and lifestyle influencer.  With joy and love, she shares her big family way of life through stories, recipes, and the journeys of her eight children—seven of whom are adopted. For over 28 years, Heather has been a farmer's wife, partnering with her hardworking husband on their Michigan farm, where they raise 4,000 laying hens, providing eggs to local grocery stores and restaurants. Heather's new book, Mama Bell's Big Family Cooking: 100+ Big-Batch Homestyle Recipes Your Family is Gonna Love, celebrates the art of big-batch, homestyle cooking with heartwarming stories of her family and their love of the kitchen. Key Highlights Heather's Big Family Way of Life: How Heather and her husband balance farm life and raising a large family. Stories and lessons from parenting eight children, including seven adoptions. Behind the Book - Mama Bell's Big Family Cooking: Highlights from the 10-chapter book, featuring each family member and their favorite kitchen contributions. Tips for keeping large-batch cooking simple, easy, and filling. Homestyle Recipes and Family Connection: Over 100 recipes designed for big families and gatherings. How food fosters connection and love in Heather's home. Thank you for joining me for today's conversation with Heather Bell. Whether you're cooking for a crowd or looking for inspiration for family meals, I hope this episode fills your heart and table. Things We Mention In This Episode: Register for The State of Cookbook Publishing Workshop Mama Bell's Big Family Cooking Connect with Heather @justthebells10 Land O' Lakes Treasury of Country Cooking  

Edna Lewis was a legendary American chef, a pioneer of Southern cooking and the author of four books, including The Taste of Country Cooking, her memoir cookbook about growing up in Freetown, Virginia, a small farming community of formerly enslaved people and their descendants established in 1866. Before she began writing books, Edna had been a celebrated chef at Cafe Nicholson in New York City in the 1950s where Eleanor Roosevelt, Paul Robeson, Marlon Brando, Tennessee Williams, Truman Capote and Marlene Dietrich all came for her Southern food and legendary chocolate soufflé.The Taste of Country Cooking chronicled the traditions and recipes of the community where she grew up — a rural settlement that celebrated the events and traditions of daily life across each year with special suppers and ritual meals — Emancipation Day Dinner, Early Spring Dinner after Sheep Shearing, Morning After Hog Butchering Breakfast, Christmas Eve Supper and Christmas Dinner to name but a few of the dishes and stories that fill this book.In 1983 The Kitchen Sisters went to talk to Ms. Lewis about her life and the Christmas traditions in the tight-knit Virginia farming community where she came of age.For Christmas, The Kitchen Sisters Present... Edna Lewis: Christmas in Freetown

This week we feature fiddler Kenny Kosek.  Kenny has played for many great bands over the years, including Country Cooking and Breakfast Special back in the early 1970s, and also has produced instructional books and videos that are popular amongst bluegrass fiddlers.  He now has a new album out titled Twisted Sage.  We'll talk about the new album and also play a cut off of the record.

Banjo legend Tony Trischka joins me on the show this week. I first saw Tony playing with his band Psychograss back in the 90's at a bluegrass festival in Vancouver, and have been following Tony's music ever since. Tony is from Syracuse, and has spent most of his career in the New York area. His early bands included The Down City Ramblers, Country Cooking and Breakfast Special. He also started making really cool solo records in the early 70's that are pretty out-there in the context of what was going on in those days in bluegrass. Those albums definitely nod to traditional bluegrass, but they are also very progressive and experimental. He did alot of touring and recording with his various projects and collaborations over the years, while continuing to teach and compose (he taught a young upstart named Bela Fleck a thing or two in some lessons). After working to progress the banjo and its role in music through his entire career, Tony suddenly has dropped this amazing new project on us that is as traditional as it gets, and has allowed him to mine the depths of the greatness of Earl Scruggs. The new record is called Earl Jam, and was made after he was given hours and hours of tapes of Earl and John Hartford jamming. Unheard stuff that is like a portal into the brain of the greatest banjo innovator of all time. Tony transcribed a hours of that playing, and those transcriptions are what you hear, along with guests like Molly Tuttle and Billy Strings. So let's dive into all this history and hear about the new record - you can get all the latest info on Tony and his upcoming gigs at tonytrischka.com - Enjoy my conversation with Tony Trischka!This season is brought to you by our sponsors Larivée Guitars and Fishman AmplificationYou can join our Patreon here to get all episodes ad-free, as well as access to all early episodesThe show's website can be found at www.makersandshakerspodcast.com Get ad-free episodes and access to all early episodes by subscribing to Patreon. Hosted on Acast. See acast.com/privacy for more information.

This cool summer pie is from Country Cooking with Evelyn. This great recipe book by Evelyn Timmerman is available for .95 at the C Street Gift Shop located in front of the Wilson County News. Delicious Banana Pie 1945 1 9-inch pie crust baked 1-1/2 cups milk (1 small can evaporated milk and milk to make 1-1/2 cups) 5 tablespoons flour 3 egg yolks 2 large bananas (mashed) 1 teaspoon maple extract 3/4 cup brown sugar 1/2 cup butter 1 cup toasted coconut Cook the above until thickened; pour into a baked pie shell. Meringue 3 egg whites 1/2 teaspoon...Article Link

This beautiful spring-y recipe is from Country Cooking with Evelyn. This great recipe book by Evelyn Timmermann is available for .95 at the C Street Gift Shop located in front of the Wilson County News. Evelyn's Rainbow Tulip Dessert1 sm. box strawberry gelatin1 sm. box tropical fruit gelatin1 sm. box pistachio instant puddingfrozen whipped toppingcherries Use 5 long-stem 1 cup capacity glasses. Lean them in a bowl in the refrigerator. Mix the strawberry gelatin and pour in the leaning glass. Make sure they lean enough so you cover half of the glass bottom. Let set about 1 1/2 hours. Make...Article Link

Continuing on with our talking Newspaper- we headline Chief Daniel J. Weckesser and his bid for Knox County Sheriff. We'll continue with business ideas looking ahead, a business look-back on Renee's Country Cooking, and more! Tune in for the fun. Episode Sponsor- Blonde Robin boutique!

This recipe is from Country Cooking with Evelyn. It is a cookbook published in 2003 by Evelyn Timmermann of San Antonio. The hardback book is still available for .95 in the C Street Gift Shop in Floresville. Evelyn, now retired, grew up on a farm and always had a big garden. She loved to can her own fruits and vegetables when she could, and made most of her recipes from scratch. She wrote the cookbook because she wanted to share her love for cooking with others. Karen's Gelatin and Cheese Dessert 1 3-oz. box gelatin, any flavor 3/4 cup sugar...Article Link

On this week's episode, Chris and Sylvie take a hard look in the mirror to see an exaggerated stereotype of Canadiana stare back at them when they head on down to Chilly Beach to see if they can unwind. A proudly flash-animated satire that revels in skewering all things typical small town Canada that both is and is not as clever as it thinks it is. Does it hold up? Does any "satire" from the early 2000s hold up? Episode covered for the podcast is Episode 16 "Country Cooking." Directed by Michael Stuart Bass and written by Dave Dias. Original airdate December 17, 2003. If you liked what you heard please and wish to support the show, please consider subscribing and leaving a nice review on your podcatcher of choice. Follow us on Twitter at https://twitter.com/CartoonNightPod?s=20 Chris' Twitter: https://twitter.com/Cinemacreep Sylvie's Twitter: https://twitter.com/sylvieskeletons Theme song by https://soundcloud.com/hvsyn Logo designed by https://www.rachelsumlin.com/

Show Notes You can read the full story at the Bitter Southerner's website. Here's a link: https://bittersoutherner.com/cooking-country-women-food-nashville It can also be found in our new book Food Stories: writing that stirs the pot, available here: https://bsgeneralstore.com/products/food-stories Credits Hosted by Kyle Tibbs Jones Produced by Ryan Engelberger Engineered by The theme music for Batch was made by Curt Castle. This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at https://www.unumfund.org/

So often, a podcast interview opens up whole new areas of discovery and here, food and farm books can help provide additional depth. In fact, the last few episodes opened that curiosity for host Janice Person who jumped on a friend's book recommendation. Now Janice shares recommendations for 10 books in the food and farm space!  The books Janice talks through here are: To Boldly Grow: Finding Joy, Adventure and Dinner in Your Own Backyard by Tamar Haspel Tomorrow's Table: Organic Farming, Genetics, and the Future of Food by Pamela Ronald & Raul Adamchak The Wizard & the Prophet: Two Remarkable Scientists and Their Dueling Visions to Shape Tomorrow's World by Charles C Mann The Code Breaker: Jennifer Doudna, Gene Editing and the Future of the Human Race by Walter Isaacson The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World by Amanda Little  The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats by Dan Stone  Cuisine & Empire: Cooking in World History by Rachel Laudan Two books by Edna Lewis -- The Taste of Country Cooking and In Pursuit of Flavor The Complete Food & Nutrition Guide by Roberta Larson Duyff We Are Each Other's Harvest: Celebrating African American Farmers, Land, and Legacy by Natalie Baszile Access links to in-depth reviews, where to purchase, etc at https://groundedbythefarm.com/food-farm-books/

Topic: 01 National Country Cooking Month - fresh better than frozen? Topic: 02 How to prepare for Motherhood- Tips and tricks to make the process easier Presenter: Imam Sharjeel Ahmad & Imam Abdul Haleem Guest: 01 Sarah Coe Nutrition Scientist from British Nutrition Foundation 02 Cat Ross CEO from Baby Basics 03 Katy Thomas Mothers Matter Researchers: Mahruchhala Ahmed, Nawira Khan, Tamseela Khorram & Maria Sheikh Producer: Muneeb Mirza

Weeds for dinner? Stinging nettles are usually unwelcome in Australian gardens, but they're a commonly used ingredient by home cooks in Italy and elsewhere. In a star-studded episode, Nigella Lawson shares her love for her culinary hero Anna Del Conte, whose autobiography was named after our hero dish.

The annual tradition returns! In this first of two episodes, Jeff and Rebecca respond to listener recommendation requests. Follow the podcast via RSS, Apple Podcasts, and Spotify. The show can also be found on Stitcher. For more industry news, sign up for our Today in Books daily newsletter! This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. Discussed in this episode: The Book Riot Podcast Patreon A Year in the Woods by Torbjorn Ekelund Life is Meals by James & Kay Salter The Taste of Country Cooking by Edna Lewis Pig Years by Ellyn Gaydos Braiding Sweetgrass How to Do Nothing Moneyball Some old-fashioned John Irving Great Circle by Maggie Shipstead Harlem Shuffle by Colson Whitehead Pachinko by Min Jin Lee The Hunters by James Salter Emperor of All Maladies Michael Lewis Confidence Man by Haberman Barbarian Days by William Finnegan Matthew Perry's memoir Rebel Chef by Dominique Cren Born a Crime Inside Voice by Lake Bell Intimations by Zadie Smith The Guide by Peter Heller Klara and the Sun by Kazuo Ishiguro Tomorrow and Tomorrow and Tomorrow by Gabrielle Zevin Now is Not the Time to Panic The Change by Kristen Miller The Family Chao by Lan Samantha Chang The Vanishing Half by Brit Bennett Powder Days by Heather Hansman Mary Roach Isabel Wilkerson An Immense World by Ed Yong Stephen Johnson Rogues by Patrick Radden Keefe When Women Were Birds How to Be Perfect Let's Talk About Hard Things Big Friendship Hunger by Roxane Gay Heartbreak by Florence Williams Happy Holigays! New LGBTQ Holiday Romances for 2022 Kiss Her Once for Me The Holiday Trap Trust by Hernan Diaz The Candy House by Jennifer Egan While Justice Sleeps by Stacey Abrams Jane Harper Hammerhead by Nina Mcloughlin Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, Andrea tackles the topic of the ever elusive headnote with Molly, Kate and Kristin. They discuss what a headnote is, how they go about writing them and the pitfalls to avoid while composing. They bring examples of some favorites and also their pet peeves as they chat about the format, design and variety that goes into these important cookbook ingredients. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsKristin's newsletter - Mission Dinner Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showAll About Braising by Molly StevensAll About Dinner by Molly StevensEssentials of Classic Italian Cooking by Marcella HazanEver-Green Vietnamese by Andrea NguyenGreenfeast by Nigel Slater Rice Is Life by Kristin Donnelly Silver Palate Cookbook by Julee Rosso & Sheila LukinsSlow Mediterranean Cooking by Paula WolfertSmall Victories by Julie TurshenThe Chef's Garden by Farmer Lee Jones and Kristin DonnellyThe Taste of Country Cooking by Edna LewisWine Style by Kate Leahy

Pastor Ricky Gravley - A sermon preached Sunday Morning on October 30, 2022.

Low country cuisine of the Georgia coast and South Carolina low country is similar to Cajun cooking and the food of New Orleans... It is strongly influenced by African cuisine. We had the chance to sit down with Excutive Chef Matthew Chaplain of Charleston, SC to hear more about the seafood, rice, and one pot meals that make this food special.   About Chef Matthew Chaplain:  A Charleston native who attended the Culinary Institute of Charleston, Chef Matthew's extensive skill set expands the culinary spectrum. He uses his southern cuisine expertise to enhance Florence's Low Country Cooking already mouthwatering menu of Lowcountry classics with a twist for lunch, dinner and weekend brunch, ranging from Fried Chicken & Waffles to Shrimp & Grits, and Jambalaya. A humble, yet passionate chef, he was a delight to speak with and an even greater delight to dine with! His food speaks for itself. Go see him at Florence's Low Country Kitchen in Charleston, SC. https://www.florenceskitchen.com   Products mentioned in this episode:  She Crab Soup Mix: https://www.florenceskitchen.com/product-page/can-of-she-crab-soup-mix Florence's Famous Hot Sauce: https://www.florenceskitchen.com/product-page/florences-famous-hot-sauce 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/

It's Morgan's birthday week, and episode 4 - so tell us what's more exciting! We start with a little present unboxing before jumping into the Pine Barrens, one of the most haunted places in the United States. We delve into some historic newspaper articles which is a treat and a half, and Meara talks about her love of the New Jersey housewives. Located on 1.1 million acres of land, you might find the Jersey Devil there, maybe some ghosts, but definitely some abandoned mills and mines, and some delicious food at Lucille's Country Cooking. Ghost Towns: And Other Quirky Places in the New Jersey Pine Barrens by Barbara Solem-Stull: https://www.amazon.com/Ghost-Towns-Quirky-Places-Barrens/dp/093754860XGwent set: https://www.etsy.com/shop/EnthusiastKobar?ref=simple-shop-header-name&listing_id=1194454658Gift box: https://www.etsy.com/shop/UndertheSeventhRay?ref=simple-shop-header-name&listing_id=1077847609Instagram: https://www.instagram.com/mysteriocities/Twitter: https://twitter.com/mysteriocitiesFacebook: https://www.facebook.com/mysteriocitiesTik Tok: https://www.tiktok.com/@mysteriocities

Everything is better with butter, but is there a butter that stands out above the rest? Answer: Irish Butter. Irish butter is silky, creamy and just the right balance of salty and sweet with a distinct yellow hue from primarily grass-fed cows. Award-winning food writer and editor Colman Andrews, author of “The Country Cooking of Ireland,” shares his wisdom about how the geography of Ireland makes Irish butter so special and why its softer and more spreadable than other butters. Kerrygold is a beloved brand of Irish butter that is recognizable in any dairy aisle of a grocery market with its defined gold and silver packaging. Kerrygold's Jeanne Kelly explains how Kerrygold has made butter a valuable commodity from Ireland. Follow @colmanandrews @kerrygoldusa @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueenThe Country Cooking of Ireland by Colman Andrews: https://amzn.to/3vQlOVf In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com

In today's conversation, Dario sits with celebrated community activist, restauranter, and poet, Omar Tate. Hailing from West Philadelphia, Omar's work reminds us of our vulnerabilities when we live in the worlds of whiteness, power, and privilege. Honeysuckle, his fine dining pop-up experience turned community center and cafe, uses food as an antidote to these worlds and a portal into Black and afrocentric ideology, resiliency, and design.  In this episode we explore the reality of racism in the kitchen with the joys of new babies named Jupiter. Known for truth telling, Omar shares the lessons he's learned about fatherhood, why he serves every guest his iteration of red Kool-aid, and how he distinguishes between the lies Black people are taught about ourselves from the truths of our own stories.    We mentioned: https://www.penguinrandomhouse.com/books/100921/the-taste-of-country-cooking-by-edna-lewis/ (A Taste of Country Cooking) by Edna Lewis  https://www.bloomsbury.com/us/high-on-the-hog-9781608191277/ (High on the Hog) by Jessica B Harris  https://kevinyoungpoetry.com/the-grey-album.html (The Grey Album: on the Blackness of Blackness) by Kevin Young  http://honeysucklephl.com/ (Honeysuckle) on the interwebs https://www.instagram.com/honeysuckle_projects/ (Honeysuckle) on the metaverse of Instagram https://www.instagram.com/coltrane215/ (Omar Tate)  This conversation was recorded on March 30, 2021.   Original Music composed by Dario Calmese, Show Art by River Wildmen, Social Art by Stéphane Lab, production Carmen D. Harris, Vicky Garcia, Dario Calmese 

Evan Hanczor is a chef, writer, and activist whose work focuses on food and storytelling. He has been the longtime chef at Egg restaurant in Brooklyn, a farm-to-table breakfast and lunch restaurant rooted in community, sustainability, and access to good food. Evan is the founder of Tables of Contents @tables.of.contents events featuring writers, food, and conversation, and the editor of a community cookbook by the same name that supports food relief efforts. Evan is also the co-author of Breakfast: Recipes to Wake Up For with Egg founder George Weld. Today on the podcast Evan and I discuss: Tables of Contents book - it's history, the ideas behind it, and the collaborators  FIG (Food Issues Group) & Evan's food justice work during the COVID-related lock-down in 2020  Self-publishing a cookbook Working with multiple contributors for a community cookbook project   Things We Mention In This Episode: @evanhanczor - Instagram and Twitter @tables.of.contents - Instagram Tables of Contents Community Cookbook Evan's Favorite Cookbooks A Taste of Country Cooking by Edna Lewis Roast Chicken And Other Stories by Simon Hopkinson Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

Edna Lewis might be the most important American chef ever and few people knew her like her niece, Nina Williams-Mbengue. Nina was just 12 years old when she helped her Aunt Edna by typing up the notes for Edna's landmark cookbook, A Taste of Country Cooking. The 1976 book inspired the farm-to-table movement of later years, codified the classics of Southern cuisine, and documented the foodways of Freetown, Virginia, the settlement founded by Edna's grandfather and other individuals who had been freed from chattel slavery. Nina shares what her aunt was really like, her memories of summers spent in Freetown, and what Edna would think of the legacy she left behind. Don't miss this special episode. Thank you to Chronicle Books for supporting our podcast. Chronicle Books is the publisher of Flavors of the Sun: The Sahadi's Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan, out Tuesday, Sept. 7th. Be sure to get a copy from your favorite bookstore. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Visit https://cherrybombe.com/radio-cherry-bombe later this week for a transcript of this episode. 

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook is a gorgeous step back in time, telling us what our ancestors ate--particularly the aristocracy of each century--is this wonderfully written book by Anne Willan and her husband Mark Cherniavsky with Kyri Clafin. The power cooking duo are also cultivated historians with an immense cookbook collection. Anne Willan, founder of La Varenne Cooking School, is the author of many cookbooks including the James Beard Award winner, The Country Cooking of France. Mark Cherniavsky has collected antiquarian cookbooks for more than fifty years. Kyri Claflin is coeditor of Writing Food History: A Global Perspective. This episode is also available as a blog post: http://janeammeson.blog/2021/08/31/odd-antique-meals-and-the-strong-stomachs-of-our-ancestors/ --- Send in a voice message: https://anchor.fm/jane-ammeson/message Support this podcast: https://anchor.fm/jane-ammeson/support

Today we get to the tough questions; What exactly is a snacking cake? How essential are fingers? Do painters collaborate? Join our geometry lesson as we dive into art, herpetology and yeomen and finally realize that snacking cakes are just a state of mind. Transcript Spilled Milk Live! Recording Yossy Arefi's website Amanda Hesser's almond cake from Cooking for Mr. Latte Snacking Cakes by Yossy Arefi Spilled Milk Coffee Cake episode Yossy Arefi's pumpkin bundt cake with maple-brown butter glaze Butter cake with rhubarb compote from The Hedgebrook Cookbook Winning Hearts and Minds Cake, and sweet potato pound cake from Southern Cakes by Nancie McDermott The Taste of Country Cooking by Edna Lewis Golden Snub-Nosed Monkey Eating Berries Saeed Jones, How We Fight for Our Lives Saeed Jones' Twitter - @theferocity See omnystudio.com/listener for privacy information.

Another cut jamming with guitarist Tyler Leonard on April 19, 2021. My version of this Pete Wernick tune from the Country Cooking album way back when...

Another cut jamming with guitarist Tyler Leonard on April 19, 2021. My version of this Pete Wernick tune from the Country Cooking album way back when...

Episode #54 Notes1:00 - How did The Common Market get started?3:00 - Common Market business model.3:50 - Working with foundations.5:00 - Common Market stakeholders.8:00 - On working with farmers and suppliers.11:30 - On expanding CM to Georgia and Texas.19:00 - On Houston hip hop20:45 - COVID's impact on CM's operating model.30:00 - On sourcing locally in Texas, which is highly seasonal.35:00 - On a fair and just food system.36:30 - Book recommendations!Taste of Country Cooking, Edna LewisParable of The Sower, Octavia Butler

Today we present cookbooks from black chefs and black cookbook authors. We'll share  some of our favorites and some classics, as well as newly published cookbooks.(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you) Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin https://amzn.to/3qsNmKTIn Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking by Edna Lewis https://amzn.to/3qpMRBuVegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry https://amzn.to/3bdX7pNThe Rise: Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson https://amzn.to/3pnRJ8DBlack, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant by Mashama Bailey (Author)John O. Morisano (Author)https://amzn.to/3jSsM46Son of a Southern Chef: Cook with Soul by Lazarus Lynch (Author)https://amzn.to/2NAT5Q8Living Lively: 80 Plant-Based Recipes to Activate Your Power and Feed Your Potential by Haile Thomas https://amzn.to/2OEhLYBRodney Scott's World of BBQ: Every Day Is a Good Dayby Rodney Scotthttps://amzn.to/3qsLKkeBlack Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing by Jerrelle Guy https://amzn.to/3jSvAORRice: a Savor the South® cookbook (Savor the South Cookbooks) by Michael W. Twitty https://amzn.to/3diP79H

This episode is all about pound cake. Adrian Miller's Book, Soul Food Edna Lewis' Book, Taste of Country Cooking. Food52 Vanilla pound cake recipe Pioneer Woman pound cake recipe. --- Send in a voice message: https://anchor.fm/nichelle7/message

Captivated by the aromas in the kitchen while working as a dishwasher, sparked an interest in Wade. With dedication and perseverance, he was able to achieve his goal of becoming a cook within a few years. The sky’s the limit for this future head chef.  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support

Hot on the heels of another Irish-American president elect, Joe Biden, Spice Bags delves into the complicated history of the Irish in America. Blanca has mingled with the Irish of Chicago and DC; Mei has lived in Boston, New Haven, and New York, and Dee has traveled widely in the US and contemplated immigrating herself. What’s up with corned beef? Why does Irish-American soda bread always come with sultanas?  We discuss how old Irish habits (and accents) have lingered in the US, where they have moved on in Ireland itself. We also talk about how the modern Irish identity is infiltrating that of Irish Americans today. In this episode: Maura Laverty https://www.irishtimes.com/culture/books/maura-laverty-ireland-s-first-celebrity-chef-still-dishes-up-food-for-thought-1.2774422Colman Andrews, The Country Cooking of Ireland Caroline Campion and Kathy Brennan, Keepers  Kevin Dundon, http://www.kevindundon.com David McWilliams https://open.spotify.com/show/6dzfsIlMVEdKVSfSd1mclr The Dead Rabbit  https://www.deadrabbitnyc.com/ Spice Bags is part of the HeadStuff Podcast Network (https://headstuff.org/podcasts)

Women in the Kitchen, 12 Essential Cookbook Writers Who Defined the Way We Eat Anne Willan Women cookbook writers have had an enormous influence on the way we eat today. In her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, Anne Willan profiles twelve of these women–from Hannah Woolley in the mid-1600s to Fannie Farmer, Edna Lewis, Alice Waters, and her dear friend, Julia Child. From her home in London, via Zoom, Anne will discuss the lives and works of these women, whose landmark books have defined cooking over the past three hundred years. Highlighting their historical contributions and most representative recipes, Anne shows how they created the foundation of the American table. Anne will discuss these topics in a conversation with CHC President Scott Warner, and will gladly take your questions at the end of her program.. Biography: Anne Willan has more than 50 years of experience as a cooking teacher, author, and culinary historian. The founder of renowned French cooking school La Varenne, Anne was inducted into the James Beard Foundation’s Hall of Fame for her “body of work” in May, 2013. She has also received the International Association of Culinary Professionals Lifetime Achievement Award, multiple James Beard Foundation Awards for her cookbooks, and was named Bon Appétit magazine’s Cooking Teacher of the Year in 2000. In July 2014, Anne was awarded the rank of Chevalier of the French the Légion d’Honneur for her accomplishments in promoting the gastronomy of France. Her more than 30 books include La Varenne Pratique, (1989); The Country Cooking of France, (2007); and The Cookbook Library, (2012). Recorded on November 28, 2020 via Zoom www,CulinaryHistorians.org

We start this podcast with a discussion of the murder of George Floyd by members of the Minneapolis Police Department. As white people, we'll never know what it's like to be treated differently by police because of the color of our skin, but we have a responsibility to try to understand, and then do something to make the world better. We discuss our feelings, the conflict we have between still enjoying our lives while acknowledging the tragedy, and share ideas on how we can take small steps to make the world better. We hope our discussion helps you process your feelings on this incredibly complex topic.If you're not interested in this discussion, skip ahead to 6:30 for a more normal podcast listening experience. You can also choose to watch this episode on YouTube at this link.Here are links from this episode:Bridget is reading books about racism with her children to help educate them on the subject. Here's what she has coming to start the process:A Kids Book About Racism by Jelani MemorySulwe by Lupita Nyong'oNick recommended three cookbooks by black authors:The Cooking Gene: A Journey Through African American Culinary History by Michael W. TwittyJubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-MartinThe Taste of Country Cooking by Edna LewisBridget is super pumped to be getting her husband a birthday dinner from The Plate Collective.And be sure to enjoy this Chimichurri Pork Tenderloin recipe at home this week.Thanks for listening, we hope this week's episode helps get you through what has been an incredibly difficult week. If you're new to the podcast, and enjoying listening, please subscribe, rate us, review us, and share with your friends! If you like, you can follow us on Facebook and Instagram for extra content, or drop us a line at hello dinnerplusdrinks com. We love your feedback and want to interact with you!Cheers everybody!*We may get a small commission if you use our links to purchase products.

Host Tom Power speaks with progressive banjo legend Tony Trischka at the home of his friend and former student, Béla Fleck. Trischka and Power talk about the time he saw and met Bob Dylan when no one was sure how to pronounce his name, and when he went to the first bluegrass festival weekend. An innovator on an archetypically traditional instrument, Trischka also discusses how he fuses jazz and experimental music with bluegrass, the intersection of the folk boom and bluegrass, and the time he played "progressive" banjo in front of Ralph Stanley. The episode covers ground from his recording debut with the band Country Cooking, to his first solo album, Bluegrass Light, having had Bill Monroe over for dinner when he was a kid, his teaching Béla, to carving out a life in acoustic music (and about what the term "bluegrass-adjacent music" means, too).

John Reen talks to 2014 Masterchef quarter-finalist Greg Lackey on Maritime Radio 96.5 Fm about the new Facebook page inspiring every one in lock down to start cooking again.   LET'S GET THE NATION COOKING AGAIN!     Masterchef 2014 Quarter-finalist Greg Lackey, from Hookwood in Surrey is  part of a new group taking Facebook by storm with over 4000 members in under 4 weeks. The group ,started by 2019 semi finalist Sarah Dugdale, has had over  20 former Masterchef contestants join forces  under the banner of "Let's Get The Nation Cooking Again".   In these difficult times when cafes, hotels, pubs and restaurants have all been closed because of the Coronavirus crisis and friends and family are being kept apart by the government's insistence that we all stay at home, We believe that this is a great opportunity for people to start cooking for themselves again. "Let's Get The Nation Cooking Again" focuses on sourcing the best ingredients from local suppliers and making great food from scratch and Greg and all the Masterchef contestants will make themselves available to advise, guide and hopefully inspire all those who are interested in learning more. All are invited to make contact.  www.maritimeradio.co.uk https://www.facebook.com/groups/LetsGetTheNationCookingAgain  

In this episode, we talk about the origins of the Lebanon Grand Ole Opry. Where it is located and what a night there might look like. In addition, each member of the band takes a moment to tell you their personal stories and early history of performing with other singers like Amy Grant, George Jones and more. For more information about TNT and the Lebanon Grand Ole Opry click any of the links below. Lebanon Grand Opry House Click HereRick Henderson Facebook Click HereJessie Lyn Click HereLive Country Music Stage Show every Saturday night with Jessie-Lyn & The Amazing TNT Band with a Country Cooking meal your gonna LoveSupport the show (http://www.paypal.com/donate/?token=CKk27_INNWREPcK7eFolWWbIT6OS78fh5K1BIuosF0aKBcPRvjPhdWkL-53k2cESLTKajW&country.x=US&locale.x=US)

Tune in to Episode 13 of Trap Therapist: The Radio Show w/@dylesiahamptonbarner, LCSW - “Grandma's Love & Country Cooking" feat. Racquel Merritt, LCSW, LCAS. Racquel was born and raised in Raleigh, NC where she currently resides with her children and life partner, Donald. Earlier this year, Racquel and Donald opened Light-Work Resources Holistic Health Center where they offer counseling, coaching, meditation, yoga, art, dance, etc. Racquel and Donald also co-authored A Journey to Spiritual Health, a self-help guide for those appreciative of holistic approaches to mind, body, and soul healing. With 7 out of 10 adverse childhood experiences (ACEs), Racquel understands what it means to make something out of nothing and credits her upbringing for how easily she can connect with people from varying walks of life. Listen in as Racquel and I talk healing from intergenerational trauma, discovering self, and so much more!

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways. Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways. Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways. Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways. Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways. Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It's part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis's Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways. Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways. Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways. Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

Edna Lewis helped define refined southern cooking for generations, and her cookbook from the 1970s,  The Taste of Country Cooking, is considered an American classic. We talk about one of her newly reissued cookbooks -- and her legacy. Plus, you've been invited to dinner, but you can't show up empty handed. We've got some ideas for food gifts that anybody would love.

Edna Lewis helped define refined southern cooking for generations, and her cookbook from the 1970s,  The Taste of Country Cooking, is considered an American classic. We talk about one of her newly reissued cookbooks -- and her legacy. Plus, you've been invited to dinner, but you can't show up empty handed. We've got some ideas for food gifts that anybody would love.

Thanks for tuning into the Kiss and Makeup podcast. On this week's episode, we discuss Food, Country Cooking, Body Image: What we see vs. How we feel, Life Post 30, and lots more for you to laugh at! --- Send in a voice message: https://anchor.fm/kissandmakeup/message

Our annual Moms, Dads, and Grads recommendation show! This episode is sponsored by: Libro.fm William Shakespeare's Much Ado About Mean Girls by Ian Doescher Kindle Unlimited TBR Books Recommended in this episode: Trail Like Lightning by Rebecca Roanhorse Buckskin by Erika Wurth The River by Peter Heller A Mercy by Toni Morrison Idaho by Emily Ruskovich Buttermilk by Ed Lee. Notes from a Young Black Chef by Kwame Onwuachi I Hear She’s a Real Bitch by Jen Agg Blood Bones and Butter by Gabrielle Hamilton Yes Chef by Marcus Samuelsson American Spy by lauren wilkinson The Taipei Night Market series by Ed Lin (starts with Ghost Month) How Will You Measure Your Life? By Clayton Christenson So Good They Can't Ignore You by Cal Newport The Power of Meaning by Emily Eshfahani Smith, Daring Greatly by Brene Brown Chemistry by Weiki Wang A DARKER SHADE OF MAGIC series by VE SCHWAB Boy Snow Bird by Helen Oyeyemi Gingerbread by Helen Oyeyemi Mr Fox by Helen Oyeyemi A Study in Scarlet by Sherry Thomas Veronica Speedwell series by Deanna Raybourn The Greatest Cook in the World by Rick Bragg The Cooking Gene by Michael Twitty The Taste of Country Cooking by Edna Lewis, Tender at the Bone by Ruth Reichl, Blueplate Special and How to Cook a Moose by Kate Christensen Aristotle and Dante Discover the Secrets of the Universe by Benjamin Saenz Somewhere Only We Know  by Maureen Goo The Summer of Jordi Perez by Amy Spalding

Everyone's favorite Queen of Country Cooking starts a new chapter in her life and invites you along for the ride. After growing tired of sitting around frustrated and angry at the world changing around her, she's decided to adapt to how the world is, not how she thinks it should be. “Grandma always said ‘Evolve or die' and sittin here fighting against the changing world is killin me!” She said. So join her as she explores the bright new world outside her double wide mobile home doors and discovers how she fits in it. Topics like “Am I racist?,” “Inner Beauty Consultant” “Does this Extra 50 pounds make me look fat?” “#MeatToo” and “High Heels and Squatty Potties: A Recipe for Disaster” and more!

EP #030: Therese Nelson of Black Culinary History Chef Therese Nelson is a proud Newark, NJ native where she was born and raised in its historic Weequaic section. She is a suma cume laude graduate of Johnson and Wales University where she holds degrees in Hospitality Management and Culinary Arts. In addition to her culinary life Therese is the founder and culinary curator of Black Culinary History, an organization she founded in 2008 as a way to connect chefs of color to preserve black heritage throughout the African culinary diaspora, to promote and share the work of her colleagues, and to preserve the legacy being constructed by black chefs for this next generation.   Subscribe to The Chef Rock Xperiment Apple | Google | Spotify | Stitcher   What ya' don't know… Where Chef Therese got her start! I didn't guess this either.   What she's doing right now... “I wanted to feel more inspired. I needed to feel more connected.” Freelance writing for a few sites, mainly taste.com Running Culinary Black History Private Chef “Rock Bottom” 2008 was the beginning of the economic implosion in America. Traditionally thinking would say that this wasn't the best time to start your own business. Therese shares her story on the process of starting her business this same year and the conversation with her Mother and Grandmother around “that old oak table” that eventually lead to her discovering her why. Powerful stuff! The ‘Light Bulb' Went Off “Edna Lewis told me in that book (https://amzn.to/2Xe8iau (The Taste of Country Cooking)), when I'm 18 years old, that black people have a birthright to American cooking.” “She told us that in the 70s and I received that message in the 90s.” On The Fly Biggest roadblock in your path? Me! The greatest rapper of all time? She went the Dr. Howard Conyers/author route and said https://amzn.to/2IbhHvQ (Countee Cullen) Fill in the blank with a habit: Without introversion I wouldn't be successful. The restaurant industry needs conscience. What is you why? “I love this industry like an adult loves their partner. I respect this industry. I require the truth. I require more of myself and more of this industry. The truth is that we built this industry. We built this country, but especially this industry. We need to be more clear and conscious of how we our engage our work. It's too precious.” Books & Resources Mentioned: Taste of Country Cooking by Edna Lewis   https://amzn.to/2N8YlX1 (Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land by Leah Penniman) https://amzn.to/2DIkqYl (Freedom Farmers by Dr. Monica White) https://www.youtube.com/watch?v=_0o0F5G6068 (Dr. Monica White Keynote-Black Farmers, Food Security and Justice)   Connect with Chef Therese Nelson Website-https://www.blackculinaryhistory.com/ Facebook Twitter Instagram   Subscribe to The Chef Rock Xperiment!   Shoot me an email to let me know what you thought of the show! tcrx@rocksolidfood.com

Carla Hall is a former runway model, a TV chef you know from ‘Top Chef’ or ‘The Chew,’ and an absolute delight on Instagram (@CarlaPHall). Books mentioned in this episode: - Carla Hall, Carla Hall’s Soul Food: Everyday and Celebration (Harper Wave, 2018). - Edna Lewis, The Taste of Country Cooking: 30th Anniversary Edition (Knopf, 2006). - Verna Mae, Vibration Cooking (Doubleday, 1970). Learn more about your ad choices. Visit megaphone.fm/adchoices

I feel that Southern food is very much representative of American food in general. I think it is to me the most indicative of what American food has been and continues to evolve. Personally I try to keep it much in line with who I am and what my background speaks to. I try not to appropriate cultures that are not mine. I understand that Southern food in general comes from a culture that is not my culture.  There are a lot of those influences in the food that I cook, I feel more comfortable that I'm not appropriating them because I'm seeing them through the lens of time. What we covered In this episode  His roots are in the South (Mississippi and Tenesse) and the importance of his mother's and grandmother's influences.Southern cuisine celebrates Seasonality and Local Ingredients. The constant evolution of Southern cuisine with new influences like South East Asian in Southern Louisiana and East Texas. The deliberate choice from chef Michael Fojtasek to ground his creative process in local ingredients that are important to him.He made a decision not appropriate cultures that are not his.Discover the moderne twists he applies on buttermilk and benne seeds. He like to keep the soul in the food and do not like to "manipulate" the food. Discover which tools in the kitchen are important to him. The parallel that exist between being part of a sport team and a kitchen. Chef Michael talks about his mentor Jonathan Benno. His relatively long creative process starts at the market on Saturdays. His menu is based on small plates and on a series of "sets" (fish, chicken, pork, beef and vegetarian). One aspect of the creative process is about problem solving. Dairy ingredients (butter, cream, buttermilk, crème fraîche) are irreplaceable to him. Listen to Chef Michael talking about his dish called "boiled peanut" that has been constantly evolving since he created it.Chef encourages everyone to seek different type of rice and to learn how to cook it properly. 5 rapid-fire questions. Links to other episodes in Austin Chef Fiore Tedesco - L'Oca D'OroChef Andre Natera - The Fairmont Hotel AustinConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 2 Start by learning how to cook rice properly... I think that the greatest mistake that happens with rice most often is that it's just not cook properly. So learning how to cook the rice in a good way.  It just requires you to think about cooking rice in a different way. What's best for each individual rice. Seek out rice is that costs more money. Probably a great place to start with that is any of the Asian markets. Click to tweet Chef Michael Fojtasek - I'm not going to do anything that nobody's ever done before but I am going to do things my way and combine things that will be original. Click To Tweet I'm always trying to think about how do I keep the soul in the food. I don't like to manipulate the food so much that it doesn't feel like it's got life within it. - Chef Michael Fojtasek Click To Tweet Chef Michael Fojtasek - To me Southern food is so much about soul and representing yourself is so much about soul. So food has to have that kind of touchstone within it that makes you feel like you know it. Click To Tweet Social media Chef Michael Fojtasek Instagram Social media Olamaie Twitter Instagram Facebook Links mentioned in this episode MatferJonathan BennoFrench Cheese "Mont d'Or"MignetteBufalinaSuerteMatt's El RanchJoann's Fine FoodsTaste of Country Cooking

The city of Philly has been in a bad space for the past few weeks with these senseless killings we have going on. We need to step up as community and culture to try and get some control over this madness. Because if this is where we plan on raising a family here there something has to be done. We also touched on the Country Cooking allegations, and how social media can sometimes hurt you more than help you. The importance of your partner having logical thinking friends and wether or not they have your relationship in their best interest and much much more, be sure to tune in and follow the team on IG @WhatWeTalkingBout_ThePodcast @Poe_Kasso @EmdotMathis @DonWitDaLocs

Jodie, the name behind Vicky D's Kitchen takes some time out from her day for a chat. Jodie Pollock is a woman from the land. Every day is different - mustering cattle, checking wild dog traps, teaching her children. Her true passion shines through when we talk food. With an entrepreneurial spirit and a bush heart - to give it a go! Jodie has got an amazing outlook on life on the land.All the Great Links:Vicky D's Kitchen on FacebookVicky D's Kitchen websiteVicky D's on InstagramSubscribe to the PodcastIf you enjoy the show, please subscribe (it’s free) to the podcast on ApplePodcasts or wherever you get your podcasts. If you enjoy listening, please share Bindis n Bulldust with someone who shares our love of Outback Stories.Join Us on FacebookWe have a (free!) Facebook group where you can ask questions, share your thoughts and experiences and engage with others who love the Australian Outback. Join us by going to Bindis n Bulldust PodcastWant to keep up to date with all that is happening at Bindis n Bulldust head over to our FacebookPage, Twitter and Instagram.Got an idea for an episode, a story to tell, have some feedback or just want to say G’day? Please get in touch.Thanks for listening!CheersHeather Jonsson

Hello all and welcome to episode 3 of series 3! I am super excited about this one as it features two of my favourite creatives EVER; guest co-host Luisa Brimble and all the way from the US, food writer Julia Turshen! Luisa and I talk about creativity, art, collaboration and her five favourite books while I chat with Julia about her new book Feed the Resistance, Instagram, getting involved and what she’s cooking these days. Plus all the usual recommendations, links and such. Boom pow.  Big thank you to our series sponsor Country Style magazine, if you haven’t yet picked up a copy of the latest issue - please do, it’s, as always, just beautiful and full of inspiration. Thank you also to the Good Lovelies, one of my favourite groups ever, for giving us permission to use snippets of your beautiful song the Old Highway throughout this episode. Please check out the full song and the rest of the album and grab a copy - excellent sunny Saturday morning in the kitchen music.  Here below are some of the things we mentioned in this episode Julia’s wonderful new book Feed the Resistance  Julia’s favourite cookbook Taste of Country Cooking by Edna Lewis Wild cookbook, free shipping for Christmas  Julia’s favourite IG follow these days; actress and singer Cynthia Erivo Hetty McKinnon’s books photographed by Luisa Brimble Sophie’s Top 5  #thetravellingfoodband; Some of my all time favourite photographers and foods stylists got together for a few days in Berlin to create content together. I love that idea and think we should all do more of it. Just grab a group of creative buddies, pool talents, spend an afternoon or weekend together creating lovely things/scenes/foods/images. Doterra oils ;I am a recent convert to the world of essential oils; I love burning peppermint and wild orange while I work, I rub lavender on my kids feet at bedtime and swear that puts them out like a light, or it could be the foot massage! I use the peppermint in an icing the other day and so on. Just love them. Contact Sheets; A bit of an odd thing to recommend here but I have just bitten the bullet and bought Creative Cloud so I can get organised for my new book - eek - and am LOVING how photoshop lets you create contact sheets of your images. I’ve printed out what I’ve done so far so I can easily track how it’s all coming together (or not). Co-schedule blog; An absolute mine of information - not cheap but the blog is full of updates on good times to post what on what platform. Great for bloggers. Spotify Playlists; Everything will be ok and a gift-wrapping playlist from Anthropologie  Luisa’s Top 5 (current favourite publications) Todd Henry, Die Empty John Berger, Ways of Seeing Hello Sandwich, Tokyo Guide Julie Pointer Adams, Wabi Sabi Welcome Henri Cartier-Bresson Interviews and Conversations 1951-1998  

Cake Work. With Pies and Community. Welcome to my latest episode! Thanks for being my guest. After experiencing the magic that was the Big Love Bake Sale, and the Big Love Birthday, it seems only fitting to be speaking with another advocate. Someone whose commitment to dessert and community-based action is equally strong. Meet Arley Arrington of Arley Cakes. I first met Arley during last summer's Business of Food Conference where I did my first guerilla-style podcast, interviewing several folks for 5 minutes each. I was struck by Arley's passion, enthusiasm, and knew immediately we had to do a proper episode. The fact I chose her Rosemary, Bourbon, and Brown Butter Apple Pie as the best thing I ate in 2016? Just the icing on the proverbial cake. Arley's mother immigrated here from Jamaica and Arley grew up with her four brothers in New Jersey and Brooklyn. Before it was the hipster haven it is today. Jamaican cuisine was plentiful, and Arley's mother, who sadly passed away when she was very young, was into healthy food like kale and no sugar before it was a trend. The sweetest cereal she was allowed? Kix. Which makes her current vocation incredibly ironic! Eventually, her family made it here to Virginia where she landed at UVA. After college, Arley waitressed on and off at the sadly now-closed Brookville restaurant where she began to think about baking for a living. Owners Harrison and Jennifer Keevil encouraged her efforts and eventually, she became their Cake Queen. Which led to Arley Cakes. Initially, Arley had thoughts about creating a socially-minded bakery, employing women from disenfranchised backgrounds. This remains a goal but currently, her business focuses on creating special, one-of-a-kind pies and desserts for every event imaginable. Her Cookie-Of-The-Month-Club is stellar, and she can even cater your breakfast! As for cakes? Just give her some flavors and she does the rest. I had a pretty major milestone birthday yesterday and the cake Arley made was indescribable. All I told her was lemon and raspberry. The result? A tasty, stunning work of art! "I do a lot of simple cakes...they are pretty simple and sweet in looks…they’re not too sweet in flavor because I like…the savory elements…I like the natural look…a cake that’s definitely pretty but also that’s enjoyable to eat." Her approach to creating her special pies start with good spices. Which means a visit to The Spice Diva. Fresh spices make all the difference. If you use the cinnamon that's been sitting in your pantry for three years it won't taste like anything. She experiments with different herbs, spices and combinations, using her palate to create things like that Best of 2016 pie. Brown butter can often figure prominently, always a good thing. The Flavor Bible, a popular chef resource, is her constant companion for unique combinations of texture and taste. Masala Sweet Potato Pie? Yes, please! Her methods for rolling out dough are unique and frowned upon by some. To me? Who cares if it turns out wonderfully. What are they? You'll just have to listen to find out. She is also a strong community advocate, and her work for the Charlottesville Abundant Life Ministries reflect that commitment. After college she became their Director of Girls' Programs, reshaping a summer camp program calling it Radiant Girls Camp, after a beloved Bible verse where she guided middle-school aged young women to look at all the positive aspects of their physical and emotional selves, giving them more confidence. I dare you to look at the photos her friend Amy Jackson took without grabbing the tissues. Beautiful stuff and something we all could use more of in these challenging times. "I tried to shape the different activities that we did during camp around...these girls...learning to be the best version of who they are already...and celebrating that...and taking care of themselves...I wanted to be sure they thought about food as something that strengthens you...it’s not something that controls you...you use it as a tool." Arley writes as well as bakes. Her post about sweet potato pie on the Brookville Restaurant blog started with pie but delved deeper into issues of race, class, and appropriation. It was thought-provoking, poignant, a wonderful example of food writing. Add in her fantastic eye for photography? I mean, have you SEEN her Instagram account? Wow. If Arley ever chooses to solely write full time the rest of us are in big trouble. "My days basically consist of me reminding myself to live with the confidence of a rich white man every 30 minutes or so. This practice is my general plan for success." Recorded in February during National Pie Month, my conversation with a fellow alum of the Community Investment Collaborative was by turns yummy and profound. We discuss Pie Day, the movie Waitress, French macarons, cooking shows like Master Chef Junior, self-defense tactics, the election, and the special challenges of teaching an old dog like me how to create proper pie crust. I took Arley's pie class at The Spice Diva, and without a doubt, her methods and nurturing ways have made me way less apprehensive about rolling out dough. I highly recommend it taking it, as well as listening to this wonderful episode. Preferably with a slice of pie or cake. Cheers! SHOW NOTES – Links to resources talked about during the podcast: The Flavor Bible - Looking for unique taste pairings in recipes? Refer to this volume which lives on many a chef's bookshelf. Edna Lewis - The Grande Dame of Southern cooking. The Taste of Country Cooking is my bible. Flora Restaurant - Oaxacan cuisine with a great tequila selection. In Richmond. Thank you so much to Michele Jones and Jason Alley who gave an incredibly generous amount to my recent Big Love Birthday campaign. Their donation helped bring us over the top! Big Love guys! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

FRANCINE BRYSON is the author of the bestselling Blue Ribbon Baking from a Redneck Kitchen, a Southern Independent Booksellers Alliance Book Award finalist and Okra Pick. She has won more than 200 local and national baking competitions and was the runner-up and crowd favorite on CBS’s The American Baking Competition. Bryson, a member of the American Pie Council, lives with her husband in Pickens, South Carolina. http://francinebryson.com  

Country Cooking From A Redneck Kitchen By Francine Bryson

"Happiness lies at the edge of your comfort zone." I read this quote from Gail Hobbs-Page of Caromont Farm and knew immediately I had to talk with her. Welcome to Episode 32. Here is a chef, cooking for 25 years, contemplating her next move in the food world back in 2007. Gail's decision? To take up goat farming and make cheese. Cooking is in her DNA, but cheesemaking is not. So how did she get here? And why did a simple request for goat cuddling suddenly go viral and make national news, including The Today Show, threatening to overrun her small farm with thousands of folks wanting to give a kid a hug? We talk about all of that. Her experience growing up on a 3rd-generation farm in North Carolina. Learning to cook under the tutelage of southern cooking icon Edna Lewis (yes, THAT Edna Lewis), as well as Ben and Karen Barker of Magnolia Grill in Durham. How she's passed on the lessons she learned to the next generation of chefs, including Loren Mendosa at Lampo who continues to garner well-deserved accolades. People hear, "Goat farm..." and they imagine Heidi, cavorting in the Swiss Alps. But this is WORK. Farming plus the real chemical science of cheesemaking. Pair that with the costs of running a business, building an online presence, and navigating new, stricter regulations and you begin to see to be a cheesemaker you've got to be creative just to stay afloat. How? The emerging industry of agritourism is one way. Farm tours, goat cuddling, and cheesemaking classes not only alleviate the cost of business, but help bring back skills on the verge of extinction. Back in the day every household knew how to preserve milk. By offering knowledge, Gail Hobbs-Page is thankfully mentoring an ever-growing circle of students. What does it mean to be a mentor? Why do folks want to hug goats? What important component is missing in our lives when there is such a strong need to see where our food comes from? Why is the terroir of cheese probably the most important aspect? Does the discussion of gender inequality in the kitchen need to continue? Or should we just get to cooking because it's what we love and why we signed up for this journey in the first place? We didn't come to any conclusions, but sure had fun traveling down that particular rabbit hole. We cover a lot of ground in this episode so settle in. You're in for a real treat! SHOW NOTES - Links to items discussed within the episode: Chefs With Issues - an important project on the mental health of folks in the industry by food writer Kat Kinsman The Problems with Food Media that Nobody Wants to Talk About - an important article by First We Feast Why Women Don't Get the Respect in the Kitchen - Edible San Francisco tackles the issue The Taste of Country Cooking by Edna Lewis Bill Neal - NYT article on his life Hottest Cheesemakers in America - Harper's Bazaar recognizes our own Nadjeeb Chouaf Silky Cow Dairy - where Gail sources her milk Albemarle Ciderworks - what Gail uses to brush her Red Row cheese Fast Food Nation - Wow. Just wow. There's a reason Richard Linklater is my favorite director Polyfaces - Joel Salatin offers up a better way This episode is sponsored by In A Flash Laser Engraving.

There is a shortage of line cooks in this country. Is it because new culinary graduates want to be instant Top Chefs? Are they unwilling to earn their bones on the line, hoping to skip ahead to celebrity status? Or has the explosion of food culture caused the shortage by the very nature of its popularity? Maybe it's as simple as being 22 and not wanting to spend your formative years cooking in a small town when you might make a name for yourself in New York? This week I talk with Chef Ian Boden about this very thing. From his 26-seat, 400 square foot restaurant, The Shack, in the heart of Staunton, Virginia, Chef Boden is creating some of the most tasty, creative food I've had in years. On first glance you'd think such a small space would create more problems than opportunities but Ian sees only freedom. Freedom to be the kind of chef he wants to be and the freedom to create the sorts of dishes he wants to make. And he's able to do it with limited staff only four days a week. Dinner only. The Shack just celebrated its 2nd anniversary and thankfully shows no signs of slowing down anytime soon. In fact, four of his dishes made my "Best of 2015" list. Early on the restaurant earned accolades from the likes of Esquire writer Josh Ozersky and Washington Post food critic Tom Sietsema. But as anyone who's worked in the food industry knows there's no such thing as overnight success. Ian has been at this a long time starting as an apprentice under French Chef Marc Fusilier at Chez Marc in Manassas, himself a Maitre Cuisiniers de France (M.C.F.), the prestigious organization of Master Chefs of France. After culinary school he cooked in New York and while still in his 20's opened Staunton Grocery and five years later was selected as chef of Charlottesville's Glass Haus Kitchen. All of these experiences taught him to be a good chef you have to be present. Focusing on your guests rather than on accolades, celebrity, and hype. Not running an empire from an office with a clipboard, but in the kitchen every night, getting excited about whatever seasonal ingredient you have in front of you and continually perfecting, tweaking, and trying new things. What I love about the way he cooks is an ingredient on the menu on Wednesday will be in a totally new form by Saturday. So eating at The Shack is always an adventure. It's progression. And it's always delicious. In this episode we talk about his improvisational style of cooking and why having restrictions and specific parameters actually helps you to be more creative. What is schmaltz? What is redneck caviar? What's the difference between molecular gastronomy, "fussy" French cuisine, and what I like to call "tweezer food"? You'll find out. We go down many culinary rabbit holes in this episode so make a pot of coffee and settle in. This is good stuff people. As I drove home from Staunton I couldn't help thinking about a scene in "The Gambler". Mark Wahlberg is compulsive and in trouble when he approaches John Goodman for a loan. John explains when you are in debt to someone else, when you are working toward someone ELSE'S dream, you're not operating from The Position of Fuck You. And that is the highest goal a human can achieve. To be beholden to no one. To only be driving toward your own happiness, your own peace, and to not owe anybody anything. It's a great scene. You should watch it. And in my opinion, Chef Ian Boden is most definitely operating from The Position of Fuck You. A good place to be. This was recorded the day before Snowstorm Jonas hit and a few times folks came in with questions and snow preparations. I thought about editing them out then figured what the hell. I want my listeners to know what happens day-to-day in a restaurant. This is it guys. You wear many hats. Even during a scheduled interview... SHOW NOTES - Links to items discussed within the episode: Josh Ozersky writes about The Shack in Esquire mazazine Tom Sietsema write about The Shack in the Washington Post Chefs With Issues - an important project on the mental health of folks in the industry by food writer Kat Kinsman The Problems with Food Media that Nobody Wants to Talk About - an important article by First We Feast Francis Dunnery - my musical hero. He saved my life. Literally. "We walk like flowers towards the sun to know ourselves...." Stay to the end of the song for some guitar MAGIC. Just unreal. Aaron Silverman of Rose's Luxury gives a Ted Talk. And it's awesome. The Spice Diva J.Q. Dickinson Salt Works The Flavor Bible by Karen Page and Andrew Dornenburg The Taste of Country Cooking by Edna Lewis This episode is sponsored by In A Flash Laser Engraving.

“How do you govern a country that produces 365 kinds of cheese?” What puzzled Charles de Gaulle inspired Francoise Branget, the author of French Country Cooking: Authentic Recipes from Every Region (Arcade Publishing, 2012).She too is a politician, yet she managed to achieve consensus among a group better known for dissent. She asked 180 of her fellow deputies in the French General Assembly to provide a traditional recipe from their region. (Don’t be surprised if one of them is now the prime minister of France.) What emerges through the most cunning means is a portrait of “deep France” (la France profonde). No matter how many French cookbooks you have read, this book is the food of a France you do not know. It is the France of past generations and poorer times, when one ate only what one grew or raised. Yet the limited ingredients, combined with ingenuity of country women feeding their families, produced remarkable flavors. This is the genius upon which all French cuisine rests. The book contains the common (18 different recipes using potatoes), the delectable (salmon steamed over cabbage, duck pot-au-feu, Breton apple cake) and the adventurous (roasted pig’s head). Nothing is out of bounds. Our interview is with the book’s English translator, Jeannette Seaver, herself the author of four cookbooks. A Parisian who is the publisher of Arcade Publishing, she received France’s highest citizen award, the Legion of Honor, in 2012 for her services to French culture. And culture is what this book conveys, through its unique format of haunting photography, a map on each page, and evocative introductions from contributors (“made by my grandmother,” “enjoyed since early childhood at Sunday dinners”). These are the recipes that shape the life of the table in France. Learn more about your ad choices. Visit megaphone.fm/adchoices

Learn about authentic, traditional Polish cuisine with author Danielle Crittenden on this week’s episode of Let’s Eat In! Cathy Erway calls up Danielle, who recently co-authored From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food. Hear how North American perceptions of Polish cuisine are influenced by the traditions of Jewish and Polish immigrants. Find out how seasonality affects the types of food that are eaten in Poland. Hear about the history of foraging, farming, and hunting in Poland. Danielle shares some of her favorite recipes from the book- fermented, creamy, and wholesome! Want to make a Polish meal for a date? Tune in to this episode of Let’s Eat In to hear Danielle’s suggestion! This episode has been sponsored by The International Culinary Center. “There’s always been a farm-to-table movement in Poland! If you wanted fresh food or meat, you cooked it or hunted it yourself.” [4:50] “These are people who, besides whatever economic circumstances, live through these harsh winters- so they really rely on preserved foods.” [11:45] — Danielle Crittenden on Let’s Eat In

In this episode of Circle of Greatness with Nehemiah Davis, Saudia Schuler, better known as "Country Cooking" shares her secret behind cracking the social media code and shares how country cooking dominates on instagram. Saudia is not just an amazing chef but also one of the best marketers and community leaders. In this conversation, shares her unique approach to marketing, her unforgettable prom send-off for her son, and her unapologetic authenticity.

The first episode of a new As We Eat series highlights the accomplished lives and careers of Leah Chase and Edna Lewis - two African-American chefs who not only had brilliant careers but whose work in the culinary world highlights how important food culture is to community-building.We know good food when we eat it, but how often do we know the names, faces, and lives of the chefs who make those really special dishes that warm our souls? Today's  episode is the first in a new As We Eat series highlighting the interesting lives and careers of the heroes and pioneers of food. As the United States celebrates Juneteenth, we felt it appropriate to start with two amazing chefs - Lead Chase and Edna Lewis - whose work demonstrates how food can build and sustain community, particularly in times of change.Sources We Found Helpful for this Episode Oral History interview with Leah Chase (with video)Dooky Chase's Restaurant Since 1941 | About the ChefThe 10 Dishes that Made My Career: Leah ChaseBooks We Think You'll  Enjoy ReadingThe Dooky Chase Cookbook by Leah ChaseAnd Still I Cook by Leah ChaseLeah Chase: Paintings by Gustave Blache IIIDown Home Healthy, Family Recipes of Black American Chefs by Leah ChaseBeyond Gumbo: Creole Fusion Food from the Atlantic Rim by Jessica B. HarrisThe Taste of Country Cooking by Edna LewisThe Edna Lewis Cookbook by Edna Lewis and Evangeline PetersonRecipes You Really Need to TryGumbo 101 (Nourish with Leah Chase)Leah Chase's Gumbo z'Herbes (Southern Living)Edna Lewis' White Pound Cake the KitchnTranscript