Podcasts about countryman press

In What Do I Do with My Baby All Day?! (Countryman Press; ISBN; 9781682689202; Feb 4, 2025), parents will learn how to create "bubble moments"—short, intentional interactions that foster attachment, communication, and delight. From soothing techniques like the "baby buddha massage" to playful interactions like "babble boost," these activities empower parents to navigate routines with confidence while enhancing their bond with their baby.Why Every Parent Needs This BookGrounded in research and Vered's personal experience, What Do I Do with My Baby All Day?! offers:Bubble Moments: Simple, shared experiences that nurture connection and joy, like singing and playful massage techniques.Practical Tools: Step-by-step guidance to soothe fussy babies, build effective routines, and encourage language development.Emotional Support: Insights to reduce parenting guilt, build confidence, and find moments of mindfulness.Research shows that the first two years of life are critical for a baby's emotional and social development. Vered's unique approach combines music, mindfulness, and play to help parents feel more connected and confident in their role.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

In What Do I Do with My Baby All Day?! (Countryman Press; ISBN; 9781682689202; Feb 4, 2025), parents will learn how to create "bubble moments"—short, intentional interactions that foster attachment, communication, and delight. From soothing techniques like the "baby buddha massage" to playful interactions like "babble boost," these activities empower parents to navigate routines with confidence while enhancing their bond with their baby.Why Every Parent Needs This BookGrounded in research and Vered's personal experience, What Do I Do with My Baby All Day?! offers:Bubble Moments: Simple, shared experiences that nurture connection and joy, like singing and playful massage techniques.Practical Tools: Step-by-step guidance to soothe fussy babies, build effective routines, and encourage language development.Emotional Support: Insights to reduce parenting guilt, build confidence, and find moments of mindfulness.Research shows that the first two years of life are critical for a baby's emotional and social development. Vered's unique approach combines music, mindfulness, and play to help parents feel more connected and confident in their role.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

The legendary brains behind Recipe Tin Eats (- one of the world's most widely used cooking and recipe websites -) NAGI MAEHASHI - joins Yumi on today's 5 Minute Food Fix!They talk about recipe testing, her new cookbook, which you can order here, and how to make the simplest, yummiest thing:WHIPPED RICOTTA1 cup (8 oz) full-fat, good-quality ricotta, at room temperature1/2 tightly packed cup finely grated parmesan*2–3 tsp milk, if requiredMETHODMix the ricotta and parmesan in a small food processor, or a bowl using a hand-held electric beater or even a hand-held whisk!Beat until smooth. If the mix seems a bit too stiff and thick (which will depend on the ricotta you're using), dilute with 1 teaspoonof milk at a time until it's spreadable like whipped cream.Excerpted from Delicious Tonight © 2024 by Nagi Maehashi, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved. Hosted on Acast. See acast.com/privacy for more information.

Today, we dive into the flavorful world of Andrew Scrivani, a renowned food photographer and author of “That Photo Makes Me Hungry”. Andrew shares his extensive experience spanning over two decades, revealing insights into the evolution of food photography, his creative process, and the broader implications of visual storytelling in our culinary experiences. As we explore his journey from capturing the essence of food to coaching emerging creatives, Andrew illuminates the intricate relationship between art, life, and the ever-changing digital landscape of photography.Discussion on the evolution of food photography and its cultural significanceInsights into the impact of social media and technology on the photography industryExploration of food photography's role in documenting cultural and temporal changesThe importance of storytelling and personal connection in creating memorable imagesHis involvement with the Content Authentication InitiativeFuture trends in photography, including the challenges and opportunities presented by AIRelated Episodes:Episode 209: Seeing Double: Talking Look-Alikes with Francois Brunnelle Episode 196: Early Color Photos and the American Museum of Photography Links:Content Authenticity Andrew Scrivani's website Sign up for my newsletter.Watch my YouTube Channel.Like the Photo Detective Facebook Page so you get notified of my Facebook Live videos.Need help organizing your photos? Check out the Essential Photo Organizing Video Course.Need help identifying family photos? Check out the Identifying Family Photographs Online Course.Have a photo you need help identifying? Sign up for photo consultation.About My Guest:Andrew is a photographer, director, and producer who has worked on editorial, publishing, advertising, content creation, documentary, and feature film projects. He is also the producer and co-host of The Chef John Podcast. Andrew launched his online learning platform in April of 2022 called the Andrew Scrivani Academy.  His first book, That Photo Makes Me Hungry by Countryman Press was released in 2019. He is also involved on the advisory board of the Content Authenticity Initiative, which was organized through Adobe and some other big tech companies. About Maureen Taylor:Maureen Taylor, The Photo DetectiveÒhelps clients with photo-related genealogical problems. Her pioneering work in historic photo research has earned her the title “the nation's foremost historical photo detective” by Th I'm thrilled to be offering something new. Photo investigations. These collaborative one-on-one sessions. Look at your family photos then you and I meet to discuss your mystery images. And find out how each clue and hint might contribute to your family history. Find out more by going to maureentaylor.com and clicking on family photo investigations. Support the show

Small Bites is still thrilled and humbled to win Metro Philly's Best of Best 2023 Arts & Entertainment category last week. We close out 2023 with our last episode of the year with a show so big it is close to 3 hours long with some of the biggest names in the food industry!!! See you again in 2024. D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Our newest episode has a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020, 2021, 2022, and 2023, #23 Top Philadelphia Lifestyle Influencer in 2021, 2022, and 2023 and nominated by Metro Philly Newspaper as 2022's Best of Philly Arts & Entertainment, and Winner of Metro Philly Newspaper 2023's Best of Philly Arts & Entertainment. John Howard-Fusco started the show off talking about SIN Philadelphia, Schulson Collective restaurants, Royal Tavern, South Jersey Food Scene, Wawa, Philadelphia Pretzel Factory, and more. We had a fantastic conversation with Frankie Faison (01:58:30 of episode), a talented and accomplished actor and a legend in the entertainment industry with a successful career spanning several decades. He is best known for his versatile performances in film, television, and on stage. One of his most notable roles is as Commissioner Ervin Burrell in the critically acclaimed television series "The Wire." Faison's contributions to the entertainment industry have been significant, and his performances have left a lasting impact on audiences and critics alike. Now he is entering the food industry with a successful launch of Frankie's Fabulous Granola with an anticipated nationwide launch in 2024. After spending more than 2 decades carefully crafting his recipe, Frankie is ready to share his product with the world! During the actors strike, with every bag that was sold, a portion of the proceeds were donated to the SAG-AFTRA Emergency Relief Fund to help support those in his union during the strike against the AMPTP. Frankie's Fabulous Granola is hand made (and mixed) with love and care. Each batch is crafted in small quantities to guarantee freshness and flavor. Using only the finest organic ingredients, their granola is the perfect combination of crunch and sweetness, making it a delightful addition to your breakfast or snack time. With the holiday season in full force in the Philadelphia area we welcomed Grace Gosnar (59:30 of episode) Marketing Coordinator for Teddy Sourias's Craft Concepts Group. CCG really goes all out to make any visit a full sensory experience. The collection of CCG restaurants, bars, beer gardens and pop-up concepts focuses on showcasing and being a driver in the elevation of Philadelphia's thriving dining and nightlife scene. Their locations include BRU Craft & Wurst, U-Bahn, Kontrol, Finn McCool's Ale House, Uptown Beer Garden, Tradesman's, Blume Burger, Sueño, Tinsel holiday pop-up bar, and more. Coming soon to Philadelphia is Bake'N Bacon that will open a new bacon themed restaurant in South Philly. We chat with Chef/Owner Justin Coleman (01:16:50 of episode) about the new 2,500 sq. feet space that will seat around 74 people inside and around two dozen outside, with room for more as they complete additional dining and event space. From the kitchen, foodies will find Bacon BBQ, Bacon Mac, Bacon Buffalo Sandwiches - and more handhelds, plus Bacon Burnt Ends, Bacon Caramel Pound Cake, Chocolate Covered Bacon, and Coleman's favorites Savory Brisket Waffle and Bacon Brisket Sandwich. The restaurant and bar will have a full liquor license with a menu of cocktails designed special to pair with the bacon-centric food offerings. Talking about bacon we even discussed 322 BBQ's triple smoked candied bacon. Steve Luttmann (23:10 of episode) of Hercules Mulligan Rum and Rye available at Reading Terminal Market joined us to describe how they started and the history of the name. A unique recipe from the era of revolution and self-determination, custom-tailored for the modern independent thinker. Perfectly balanced Caribbean Aged Rum & American Rye Whiskey create an equilibrium of duality. The Rum & Rye blend is combined with macerated, fresh organic ginger - not artificial flavors. And it's the essence of this magical root that gives the blend a kick and builds its distinctive character. The potion is finished with a dash of bespoke bitters that add that extra flavor. No fakery, only honest-to-God ingredients that capture the essence of a bittersweet life. A little more conversation about cocktails with Carey Jones & Mixologist John McCarthy (37:40 of episode) joined us to talk about their new book ‘Every Cocktail Has a Twist: Master 25 Classic Drinks and Craft More Than 200 Variations' published by Countryman Press. You love your favorite libations, but sometimes you want something different that you know you'll like. Providing all the tools you need to create delicious new concoctions, this comprehensive collection reconfigures 25 timeless tipples, from Bloody Marys, Daiquirís, and Manhattans to Margaritas, Negronis, and Old-Fashioneds. Jeremy Scheck (07:25 of episode) has charmed a new generation of home cooks with his simple yet remarkably tasty recipes and his reliable culinary know-how. Now, in this stunning and personal book ‘ScheckEats―Cooking Smarter: Friendly Recipes with a Side of Science' published by Harvest & William Morrow HarperCollins it is brimming with approachable recipes and step-by-step guidance. Jeremy shares the building blocks of what he calls culinary literacy: understanding why a recipe works and empowering readers to cook with confidence every day. Recipes are designed to minimize single-use ingredients and equipment (for example, all baking recipes are no-mixer-required), encouraging versatility with easily available essentials and Jeremy's favorite kitchen staples. If the young gourmands on MasterChef Junior are anything to go by, lots of kids are eager to get into the kitchen. We talked to Danielle Acken (01:43:05 of episode) about the new book ‘Let's Eat: Recipes for Kids Who Cook' published by TouchWood Editions. Seasoned cookbook author Danielle Acken, food stylist Aurelia Louvet, and their six proteges (age 7 to 17) are here to help. Let's Eat brings together kitchen basics, tools, terminology, and 60+ recipes with loads of variations to suit a range of tastes. You want to be the toast of town hosting a holiday gathering? We talk to Lea Dixon (02:27:30 of episode), known online as ThePlatterGirl about her new book ‘Mostly Plant-Based Platters & Boards: Gorgeous Spreads for Clean Eating + Great Gatherings' published by Castle Point Books. Treat yourself and others to an eye-catching, party-friendly array of mostly fruits, veggies, nuts, and grains—with a side of dips and cheeses. Whether you're feeding just you, a cozy few, or a full house of family and friends, Mostly Plant-Based Platters & Boards features 60 delicious grazing designs and platter starters that are easy to put together and guaranteed to please. You say you STILL NEED MORE!!! The Small Bites team consists of many segment producers and correspondents. Expect culinary tips and events from celebrity Chef Barbie Marshall who was awarded the title of Pennsylvania's most influential chef by Cooking Light Magazine, Season 10 Hell's Kitchen Finalist and appeared on Season 17 Hell's Kitchen All Stars. You'll be provided with latest food news and happenings from John Howard-Fusco who has been featured in the Courier-Post South Jersey (a Gannett newspaper), as a contributor for NJ Monthly Magazine, and a New York Times recognized blogger for Eating in South Jersey. The latest trends and food concepts from Chef Beth Esposito the Chef/Owner of Pink Garlic Private Events and Butcher's Pantry in the Reading Terminal Market and has been spotlighted on The Rachael Ray Show, The Food Network programming, multiple appearances on Fox 29 Good Day, and many more television and radio outlets. Enjoy a funny joke from legendary joke teller Jackie “The Joke Man” Martling, the former head writer for “The Howard Stern Show”. Last but not least we also have freelance writer William Knowles, the personality behind “Around Town” for Bluejeanfood.com doing coverage and blog posts about events. Listen to Small Bites Radio worldwide on Simplecast, iHeartRadio,TuneIn, Stitcher Radio, PodOmatic, Player FM, iTunes, Spotify, Pandora, Audible, Amazon Music, and many more distribution partners. To see a list of everyone who has appeared on the show click below: https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

A SHOW SO BIG IT IS 3 HOURS LONG WITH SOME THE BIGGEST NAMES IN THE FOOD INDUSTRY!!!! D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Stay tuned for the link of our newest episode with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020, 2021, 2022, and 2023, #23 Top Philadelphia Lifestyle Influencer in 2021, 2022, and 2023 and nominated by Metro Philly Newspaper as 2022's Best of Philly Arts & Entertainment. Show started with a slight technical difficulty and audio finally kicked in at minute and thirty seconds of episode and talk about Starbolt Philadelphia, Cleo Bagels Philadelphia, Jim's Steaks, Center City Restaurant Week, Atlantic City Restaurant Week, Red Lion Diner Southhampton, Red Lion Inn Southhampton, and Sophie Restaurant opening on Locust St in Center City Philadelphia. We had a fantastic conversation with Colleen Worthington at 43:10 of episode to talk about her new cookbook that you can preorder NOW being released on October 3rd ‘Kneaders Bakery & Café: A Celebration of Our Best Recipes and Memories' published by Shadow Mountain. What began in Colleen Worthington's kitchen twenty-five years ago has grown into a successful family-owned bakery and café business with time-tested, delicious recipes in this one-of-a-kind anniversary cookbook. For the first time, home cooks have access to popular recipes such as Overnight Chunky Cinnamon French Toast, Artichoke Portobello Soup, and Blueberry Sour Cream Pie. Beautiful and appetizing photos accompany each recipe. Thrilled to talk to Scotland's National Chef Gary Maclean and winner of MasterChef at 58:25 of episode about his new cookbook ‘The Scottish Kitchen: More than 100 Timeless Traditional and Contemporary Recipes from Scotland' published by Appetite by Random House. A stunning showcase of Scottish cooking, with over 100 recipes celebrating this book is the very best of bonnie Scotland with the foreword by Sam Heughan the star of Outlander. We even talked about rugby for a while regarding Rugby World Cup and Scotland national rugby union team VS Springboks. From bustling cities to idyllic isles, this engrossing cookbook evokes one of the world's most beautiful countries and its cuisines on every page. Wherever you may roam, The Scottish Kitchen brings you home, planting your kitchen firmly on the shores of Scotland. Also joining us is Newbery and Caldecott honoree, award-winning, and New York Times bestselling author Grace Lin at 19:40 of episode provides a visual and storytelling feast as she delivers a groundbreaking, lushly illustrated, and beautifully written full-color book that explores the whimsical myths and stories behind your favorite American Chinese food in her new book ‘Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods' published by Little, Brown Books for Young Readers. Do you know the stories behind delectable dishes—like the fun connection between scallion pancakes and pizza? Or how dumplings cured a village's frostbitten ears? Or how wonton soup tells about the creation of the world? Chinese Menu makes the perfect gift book for anyone who loves good food—and an even better story. Had fun talking with Chef George Duran, Polylingual chef and comedian, renowned for Food Network's Ham on the Street and TLC's The Ultimate Cake Off at 02:05:20 of episode. Celebrated culinary artist Chef George Duran, renowned for his inventive approach to healthy gourmet cuisine, is concluding the summer and kicking off the Back To School Season, with a delectable 'Labor of Love' recipe collection. This year's tantalizing repertoire features mouthwatering dishes like Grilled Vegetables with Mighty Sesame Tahini, succulent Absolutely Gluten Free Fried Chicken Breasts, and a refreshing Watermelon Mocktail or Cocktail – each infused with Chef Duran's personal touch and incorporating his favorite products such as Mighty Sesame Co.®, Absolutely! Gluten Free®, and Wonder Melon™. Celebrating ‘The Vermont Farm Table Cookbook: 10th Anniversary Edition - 150 Homegrown Recipes from the Green Mountain State' published by Countryman Press we had on author Tracey Medeiros at 05:25 of episode. Now, after 10 years, author Tracey Medeiros has revised and fully updated this culinary tome to highlight the dedication of Vermont's farmers, with brand-new recipes, photos, and local farm profiles. Including feel-good dishes like Vermont Cheddar Soup, Maple-Glazed Sweet Potatoes, Apple-Stuffed Chicken Breasts, homemade Vermont Maple Ice Cream, and so much more, readers can indulge in the comforting, farm-fresh flavors of all this beautiful state has to offer. Loved catching up with Charisse R. McGill Owner/Producer of Lokal Artisan Foods/ French Toast Bites and new Executive Director of Farmers Market Coalition at 01:47:40 of the episode. McGill was hired by the Board of Directors after a nationwide search. McGill now leads the national non-profit that is dedicated to strengthening and supporting 8,000+ farmers markets across the United States, while providing real income opportunities for farmers and expanding access in local communities. Now in its 24th year, NFMW is an annual celebration that highlights the vital role farmers markets play in the nation's food system, showcasing their value to customers, communities, local leaders and legislators. Leading up to and throughout NFMW, McGill will connect with farmers market operators through online town halls and in-person visits, including an in-person visit to the USDA Farmers Market in Washington DC. Fall festival season is here and we talked to Chris Endrikat the Owner/Head Brewer of New Ridge Brewing Company at 01:27:24 of the episode. New Ridge Brewing Co. announces Roxborough's first beer festival with the debut of Taps Under the Towers with a pig roast from Green Meadow Farm on Saturday, September 23, 2023, from 1:00pm to 5:00pm and on the same day they celebrate their return as the official beer vendor for Lincoln Mill Haunted House for the Halloween season. This brand new beer festival will benefit Friends of the Wissahickon, and take place outside the brewery, in the Roxborough Pocket Park. The event will feature unlimited beer samples from 20 local breweries such as Attic Brewing Company • Boardroom Spirits • Brewery ARS • Brewery Techne • Carbon Copy • Chestnut Hill Brewing Company • Dock Street Brewery • Human Robot • Iron Hill Brewery • Kings Road Brewing • Love City Brewing • New Ridge Brewing Co. • Other Half • Punch Buggy Brewing • Sacred Vice Brewing Company • Twisted Gingers Brewing • Two Locals Brewing • Wissahickon Brewing Company • Wrong Crowd Beer. Taps Under The Towers tickets are on sale now for $60 each, which includes unlimited sampling of all beers and a souvenir tasting cup. Food is pay as you go. Reopening on October 4th we talk with Scott Smith the business partner of The Soup Bar in Palmyra, NJ at 02:18:05 of episode. With over 40 years of experience cooking in the finest restaurants, Chef Ed is ready and eager to deliver the best soup and food. That's why they source their fresh ingredients from local farmers' markets. No matter what time of year, you can be sure you're eating the best of the season. Last, but certainly not least we chatted with Dan Schulz and Jennifer Davis at 02:31:55 of the episode. They are part of Banned Camp and winner of the recently announced award of Best Comedy Banned Book Podcast :) a comedy podcast where they read banned books and find out why they were banned in the first place. In each episode, they read a chapter of a banned book and offer our take on why it was banned in the first place. So grab a drink, sit back, and join us as we explore why some folks seem to be in such a rush to take us back to the dark ages, one banned book at a time. You say you STILL NEED MORE!!! The Small Bites team consists of many segment producers and correspondents. Expect culinary tips and events from celebrity Chef Barbie Marshall who was awarded the title of Pennsylvania's most influential chef by Cooking Light Magazine, Season 10 Hell's Kitchen Finalist and appeared on Season 17 Hell's Kitchen All Stars. You'll be provided with latest food news and happenings from John Howard-Fusco who has been featured in the Courier-Post South Jersey (a Gannett newspaper), as a contributor for NJ Monthly Magazine, and a New York Times recognized blogger for Eating in South Jersey. The latest trends and food concepts from Chef Beth Esposito the Chef/Owner of Pink Garlic Private Events and Butcher's Pantry in the Reading Terminal Market and has been spotlighted on The Rachael Ray Show, The Food Network programming, multiple appearances on Fox 29 Good Day, and many more television and radio outlets. Enjoy a funny joke from legendary joke teller Jackie “The Joke Man” Martling, the former head writer for “The Howard Stern Show”. Last but not least we also have freelance writer William Knowles, the personality behind “Around Town” for Bluejeanfood.com doing coverage and blog posts about events. Listen to Small Bites Radio worldwide on Simplecast, iHeartRadio,TuneIn, Stitcher Radio, PodOmatic, Player FM, iTunes, Spotify, Pandora, Audible, Amazon Music, and many more distribution partners. To see a list of everyone who has appeared on the show click below: https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

On this episode of Dishing with Stephanies Dish”, I chat with guest Tracey Medeiros to discuss her cookbook, "The Vermont Farm To Table Cookbook." Tracey talks about the inspiration behind the book and her passion for community-driven cookbooks. She emphasizes the importance of building a relationship with recipe contributors and provides tips for utilizing excess produce. The conversation then turns to the impact of supporting local farmers and the farm-to-table movement, with Tracey sharing two recipes from her cookbook. The episode closes with discussing the importance of educating the next generation and supporting local farmers to strengthen the community.Vermont is known for its maple syrup, goat cheese, and farm-to-table spirit. The recipes and stories of ‘The Vermont Farm Table Cookbook” bring a little piece of that Vermont spirit into your home kitchen. After 10 years, author Tracey Medeiros has revised and fully updated this cookbook to highlight the dedication of Vermont's farmers. Readers can indulge in the comforting seasonal recipes and farm-fresh flavors this beautiful state offers while experimenting with their garden produce, CSA, or Farmer's market finds, regardless of geography.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Here is the Burrata Salad Tracey talked about from the ‘The Vermont Farm Table Cookbook” IngredientsBasil PestoMakes 1 3/4 cups 2 tightly packed cups of fresh basil leaves3 tablespoons raw pine nuts1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)3 medium garlic cloves, coarsely chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper1/2 cup extra-virgin olive oil Salad  8 ounces baby spinach, preferably local2 medium strawberries, hulled, and sliced2 tablespoons extra-virgin olive oil1 teaspoon lemon zest2 teaspoons fresh lemon juice1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste  2 (2-ounce) balls fresh burrata cheese, cut in half, preferably Maplebrook Farm1/2 cup shelled pistachios, salted and roasted 1 to 2 tablespoons aged balsamic vinegar, or to taste Kosher salt and freshly ground black pepper to taste Instructions* To make the basil pesto: Place the basil and pine nuts into the bowl of a food processor and pulse several times.* Add the Parmigiano-Reggiano, garlic, salt, and pepper, then pulse several times more. While the processor is running, slowly add the olive oil in a steady stream until well blended and fairly smooth, scraping down the sides of the bowl as needed. * To make the salad: In a large bowl, toss together the spinach and strawberries. In a small bowl, whisk together the olive oil, lemon zest and juice, salt, and pepper until well combined. Adjust seasonings with salt and pepper to taste.* Drizzle over the salad, tossing until well coated.* To assemble: Smear the basil pesto onto a platter. Place the salad in the center of a platter. Place the burrata on top.* Scatter the pistachios on and around the salad. Drizzle the balsamic vinegar on top and around the salad. Season with salt and pepper to taste. Serve at once.Here is a transcript of our interview.Stephanie [00:00:15]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to fellow cookbook authors, food lovers, and anyone interested in the food space in the same obsessive way that I am. And Tracy Madeiros is actually, like, right in line with all my obsessions. She is the author of The Vermont Farm Table Cookbook. And Tracy, you are having your 10th anniversary with this amazing book. How exciting, ten years later, to get, like, a rerelease.Tracey Medeiros [00:00:46]:I was so happy when I received the call asking if I would be interested in revising the first edition, and I said yes.Stephanie [00:00:58]:When you think about your original writing of the cookbook, tell me about that process and why you decided to write it.Tracey Medeiros [00:01:05]:Sure. Well, I was writing a column for the Essex Reporter in Colchester Sun, and I just felt the dedication and the energy from these folks wanting to be in that column. And I thought, why not? Why don't I write another Vermont cookbook? So I asked my editor at the newspaper her thoughts on me turning my column into a book. And years prior, the publishing house, that Countryman Press, had approached me, and they asked me if I ever write another cookbook again, please let them know. So I called the gentleman up who had approached me about writing a book for them, and I said, hey, I'm thinking about turning my column into a book. What are your thoughts? And he said, I love the idea. And I sent him some sample recipes and some profile examples, and he gave me a contract. And that's how the first edition came about.Stephanie [00:02:18]:How many recipes were in the original cookbook?Tracey Medeiros [00:02:21]:The original cookbook had 150 recipes.Stephanie [00:02:25]:Okay. And I had a cookbook that had 170. So about the same amount. How long did it take you to put it all together?Tracey Medeiros [00:02:33]:It takes me, I just work nonstop. The second I get a contract, I just run Stephanie, and it's just all consuming, and it's my life. And I would say about a year. I have that same yeah. So you're like me. You just okay, I get the contract. Because it's a little daunting when you get that contract. It's exciting, but it's daunting because you have that pressure to produce and because you have so many people involved, and people have lives, and they're busy, and farmers are extremely busy. You just have to work nonstop. So I would say about a year.Stephanie [00:03:21]:Your cookbook. The Vermont farm to table cookbook reminds me in some respects. So two things. One, I think Vermont and Minnesota are familiar climate wise. There is a rural aspect to Vermont, but also then you kind of have this liberal city in Burlington. So I feel like my daughter went to college there. So I feel like I have some a bit of a touchstone with Vermont. But when I relooked at all of your recipes in this latest 10th edition, I really got that vibe that I got ten years ago or twelve years ago when I kind of fell in love with cooking as an adult in this farm to table movement. Like buying these really cool ingredients at farmers markets and then seeing what I could turn into them.Tracey Medeiros [00:04:16]:Vermont has always been ahead of the curve food wise. And I just find that the people in this realm are just so inspiring. And like you said, and I hope when readers open this book, they will just feel the love and the dedication. These contributors are just so dedicated, so passionate, and it's just such hard work and they're just so inspiring. And they really do this for community wellness, because being a farmer, it's not a lucrative business.Stephanie [00:04:55]:Right, like writing cookbooks.Tracey Medeiros [00:04:57]:Yeah, exactly. You have to have a love and a passion for it. And these folks really do. And I'm just so fortunate that they trust me with their profiles and their recipes. And I always make sure to send the materials back and I tell them, anything you want me to add or omit or edit, please do. Because my books are really a community cookbook and I want them to also, when I feel their love, I want them to feel my love back to them, my thank you for doing what they do. And like, you obviously you love doing cookbooks and you love food. You have to just love these folks because they help you and inspire you to do what you do and do it well. And I always want them to feel my appreciation, and I'm just so grateful for them over the last all these years doing what I've done.Stephanie [00:06:09]:I think the reason your cookbook really appeals to me too, is because I think I'm a good cook. But I am a home cook and I am always attracted to newspaper columns about recipes because I feel like you have an aesthetic and a point of view that is like you're imagining me standing in my regular kitchen like I don't have all the special supplies. And I felt like when I was reading the cookbook too, that it was super approachable and like food that everyday people can cook. And I know that sounds silly, but a lot of cookbooks, they're more aspirational and beautiful. Yours is like, I can do the things. I can make the Vermont Cheddar soup, I can make these salad dressings.Tracey Medeiros [00:06:56]:Well. That's what's so important to me when I do any of my cookbooks. Exactly what you have stated, Stephanie, that I want someone who doesn't cook that often but wants to cook at home once in a while. So, for instance, I have this wonderful Lebanese salad in there. And I think also when you're trying to educate and the importance of the whole farm to table movement and the reason why you should support your local farmer and the importance you want to have that net as wide as possible, you want to educate and entertain as many people as possible so that movement continues to grow and flourish. And that's why too, when I create these books, they're a recipe book, they're also with the profiles, they're interesting reads. So maybe someone might not try a certain recipe, but they're still learning about that farm and also a travel guide too to entice people to come to this state, but say you can't come to this state, you're still learning about our state.Stephanie [00:08:22]:Yeah, I did feel that because I felt like those farm stories, when you read about a goat cheese farmer, for instance, I might not have access to that person specific goat cheese, but it brings me back to a local goat cheese provider in Minnesota that I know has the same aesthetic or works, that same belief system. And it reminds me like, oh, I need to revisit so and so's farm.Tracey Medeiros [00:08:50]:Exactly. And that is my goal. Too you're walking through the farmers market and you tell yourself, oh, I saw this wonderful recipe utilizing goat cheese. I can't get the Vermont in my town, but I'm going to support my local farmer at this farmers market. And that's the goal, just to keep these farmers on the land and also to inspire the next generation, just to keep this growing and strengthening this, because it really is so important, the local farmer and what they do is just so connected to, again, to community wellness, to our health. And it's just really important to let them know that we appreciate them, we know what they do, we know that their work is hard work and it's just inspiring. It is really inspiring. Too if you think about it, every year, you don't know what you're going to yield.Stephanie [00:09:52]:Yeah.Tracey Medeiros [00:09:52]:And it's just hope and resilience at the end of your growing season what you will yield, and you hope that you will yield a lot, but they still every year are just so dedicated to the so dedicated to the community and year after year not knowing what they're going to yield. And it's pretty amazing how resilient they are.Stephanie [00:10:18]:I think this book speaks to gardeners, too, because I'm also a gardener, so I'm just coming up on starting to thin the beets and thin the Swiss yard and the radishes are finally poking their heads out of the ground. And I'm really feeling inspired with this book to carry it as a companion from my gardening season.Tracey Medeiros [00:10:43]:I love that. That is my goal. Too absolutely. And those who are members say of CSAs, where they exactly, yeah, an overabundance, say of potatoes or leaks that they can go through my cookbooks and say, you know what, this is a great way to use all these potatoes, or this is a great way to use all these tomatoes. So that's my other goal. Too or your garden. Sometimes you yield a lot of zucchini or whatever you're growing in your garden and you can't always give your neighbors extra ingredients that you grow, and that's my goal too. And I know you do a lot of canning. You're a big yes, and that's another wonderful way to utilize extra ingredients.Stephanie [00:11:40]:Yeah, sometimes your neighbors see you coming with that extra bushel of zucchini, and they're not so happy to see you anymore.Tracey Medeiros [00:11:48]:They're like zucchini again. I love zucchini. Zucchini is great, and you can certainly do a lot with that. But it is funny because they're like, oh, no, let me guess. They're excited in the beginning, but after.Stephanie [00:12:00]:The fifth visit, yes, I totally concur. Now, what would you say what I also think is interesting about cookbooks is, like, I can tell you the three most popular cookbook, the recipes in my book, just because I get asked about them all the time. What would you say are your top?Tracey Medeiros [00:12:19]:Well, for instance, in the cookbook, there is oh, my goodness, this Maple Brook Farms Burrata Salad. And it uses local spinach and strawberries, which are in season or soon to be in season where you live, basil pesto and pistachios and aged basalmic vinegar. And what I love about the burrata, especially the one from Maple Brook Farms, they use this old world technique, the stretching of the curd, and they put it into the mozzarella and the filling with some cream, and it's just like this luscious texture. And then you have the texture from the pistachios, which is the crunch, and then you have the sweetness of the strawberries and the spinach. I mean, that is by far one of my favorites because it's very easy to make. And visually, it's beautiful, I have to say, because I'm so fortunate, and I live in such a foodie state, when I get these recipes, I'm just so excited. I feel like it's Christmas, because I'm like, oh, how are they utilizing this? Or, I cannot wait to test this. It's just a joy because they take food very seriously, and it educates me as well, and it's just exciting. And then there's this wonderful Stephanie, let me tell you, walnut tart that you can find towards the end of the book when I tell you I could eat the whole tart, it is so good. It's sinful, but it's just like it's so amazing. And you have the walnuts and then the silkiness of the texture. I mean, it's just wonderful. I just love that dessert, and so many people love it, and it's just divine.Stephanie [00:14:24]:Okay, one more question before I let you go. In the broader context of cookbooks, and just, like, your experience as a recipe developer and a writer, are there one or two cookbooks that have inspired you, just, like, in your career, of, like, they're always on your shelf. You never take them and put them away?Tracey Medeiros [00:14:44]:Well, I love anything that Martha Stewart does. I think she is a genius. I really love I'm inspired by her. I think what she does is amazing. And what I find interesting about her, she's just constantly evolving.Stephanie [00:15:07]:A swimsuit model now, so let's just go there.Tracey Medeiros [00:15:10]:Oh, I know. Fabulous.Stephanie [00:15:12]:Beautiful.Tracey Medeiros [00:15:13]:I love the orange. I love the COVID Fabulous. Of course, julia, I mean, anything that Julia had done, she actually was my inspiration as a young child watching her. And so anything from her, I'm inspired by. So I would have to say definitely those two women. Julia just watching her and just being so animated and really when I say not caring, but just wasn't restricted by the camera. She was who she was in front of the camera. Whether she dropped something or didn't have something, she was her, and it was great. And again, with Matthew just an innovator and constantly cutting edge and creative and having the longevity of that career, it's just so inspiring.Stephanie [00:16:15]:Well, I've enjoyed connecting with you. Tracy madeiros the Cookbook is the Vermont Farm Table Cookbook, and it is in its 10th anniversary. You have over 3004.5 and a half or greater reviews, which is pretty awesome, too.Tracey Medeiros [00:16:33]:Wow.Stephanie [00:16:34]:Yeah. I mean, for Amazon, I just think that's amazing so people can find your book there. Also, I'll put a link to it so that people can directly find you on your website. Are you on social media, too, Tracy?Tracey Medeiros [00:16:49]:Yes. Facebook the Vermont Farm table cookbook. Facebook. And then I have my website, which is tracymaderis.com all right.Stephanie [00:17:00]:And I'll go ahead and put links to that in the show notes. Thank you for spending time with me today. It's been really fun.Tracey Medeiros [00:17:07]:Thank you so much. And I hope you have a wonderful day.Stephanie [00:17:10]:Thanks, Tracy. Bye bye.Tracey Medeiros [00:17:11]:Thank you. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On this episode of Dishing with Stephanies Dish”, I chat with guest Tracey Medeiros to discuss her cookbook, "The Vermont Farm To Table Cookbook." Tracey talks about the inspiration behind the book and her passion for community-driven cookbooks. She emphasizes the importance of building a relationship with recipe contributors and provides tips for utilizing excess produce. The conversation then turns to the impact of supporting local farmers and the farm-to-table movement, with Tracey sharing two recipes from her cookbook. The episode closes with discussing the importance of educating the next generation and supporting local farmers to strengthen the community.Vermont is known for its maple syrup, goat cheese, and farm-to-table spirit. The recipes and stories of ‘The Vermont Farm Table Cookbook” bring a little piece of that Vermont spirit into your home kitchen. After 10 years, author Tracey Medeiros has revised and fully updated this cookbook to highlight the dedication of Vermont's farmers. Readers can indulge in the comforting seasonal recipes and farm-fresh flavors this beautiful state offers while experimenting with their garden produce, CSA, or Farmer's market finds, regardless of geography.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Here is the Burrata Salad Tracey talked about from the ‘The Vermont Farm Table Cookbook” IngredientsBasil PestoMakes 1 3/4 cups 2 tightly packed cups of fresh basil leaves3 tablespoons raw pine nuts1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)3 medium garlic cloves, coarsely chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper1/2 cup extra-virgin olive oil Salad  8 ounces baby spinach, preferably local2 medium strawberries, hulled, and sliced2 tablespoons extra-virgin olive oil1 teaspoon lemon zest2 teaspoons fresh lemon juice1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste  2 (2-ounce) balls fresh burrata cheese, cut in half, preferably Maplebrook Farm1/2 cup shelled pistachios, salted and roasted 1 to 2 tablespoons aged balsamic vinegar, or to taste Kosher salt and freshly ground black pepper to taste Instructions* To make the basil pesto: Place the basil and pine nuts into the bowl of a food processor and pulse several times.* Add the Parmigiano-Reggiano, garlic, salt, and pepper, then pulse several times more. While the processor is running, slowly add the olive oil in a steady stream until well blended and fairly smooth, scraping down the sides of the bowl as needed. * To make the salad: In a large bowl, toss together the spinach and strawberries. In a small bowl, whisk together the olive oil, lemon zest and juice, salt, and pepper until well combined. Adjust seasonings with salt and pepper to taste.* Drizzle over the salad, tossing until well coated.* To assemble: Smear the basil pesto onto a platter. Place the salad in the center of a platter. Place the burrata on top.* Scatter the pistachios on and around the salad. Drizzle the balsamic vinegar on top and around the salad. Season with salt and pepper to taste. Serve at once.Here is a transcript of our interview.Stephanie [00:00:15]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to fellow cookbook authors, food lovers, and anyone interested in the food space in the same obsessive way that I am. And Tracy Madeiros is actually, like, right in line with all my obsessions. She is the author of The Vermont Farm Table Cookbook. And Tracy, you are having your 10th anniversary with this amazing book. How exciting, ten years later, to get, like, a rerelease.Tracey Medeiros [00:00:46]:I was so happy when I received the call asking if I would be interested in revising the first edition, and I said yes.Stephanie [00:00:58]:When you think about your original writing of the cookbook, tell me about that process and why you decided to write it.Tracey Medeiros [00:01:05]:Sure. Well, I was writing a column for the Essex Reporter in Colchester Sun, and I just felt the dedication and the energy from these folks wanting to be in that column. And I thought, why not? Why don't I write another Vermont cookbook? So I asked my editor at the newspaper her thoughts on me turning my column into a book. And years prior, the publishing house, that Countryman Press, had approached me, and they asked me if I ever write another cookbook again, please let them know. So I called the gentleman up who had approached me about writing a book for them, and I said, hey, I'm thinking about turning my column into a book. What are your thoughts? And he said, I love the idea. And I sent him some sample recipes and some profile examples, and he gave me a contract. And that's how the first edition came about.Stephanie [00:02:18]:How many recipes were in the original cookbook?Tracey Medeiros [00:02:21]:The original cookbook had 150 recipes.Stephanie [00:02:25]:Okay. And I had a cookbook that had 170. So about the same amount. How long did it take you to put it all together?Tracey Medeiros [00:02:33]:It takes me, I just work nonstop. The second I get a contract, I just run Stephanie, and it's just all consuming, and it's my life. And I would say about a year. I have that same yeah. So you're like me. You just okay, I get the contract. Because it's a little daunting when you get that contract. It's exciting, but it's daunting because you have that pressure to produce and because you have so many people involved, and people have lives, and they're busy, and farmers are extremely busy. You just have to work nonstop. So I would say about a year.Stephanie [00:03:21]:Your cookbook. The Vermont farm to table cookbook reminds me in some respects. So two things. One, I think Vermont and Minnesota are familiar climate wise. There is a rural aspect to Vermont, but also then you kind of have this liberal city in Burlington. So I feel like my daughter went to college there. So I feel like I have some a bit of a touchstone with Vermont. But when I relooked at all of your recipes in this latest 10th edition, I really got that vibe that I got ten years ago or twelve years ago when I kind of fell in love with cooking as an adult in this farm to table movement. Like buying these really cool ingredients at farmers markets and then seeing what I could turn into them.Tracey Medeiros [00:04:16]:Vermont has always been ahead of the curve food wise. And I just find that the people in this realm are just so inspiring. And like you said, and I hope when readers open this book, they will just feel the love and the dedication. These contributors are just so dedicated, so passionate, and it's just such hard work and they're just so inspiring. And they really do this for community wellness, because being a farmer, it's not a lucrative business.Stephanie [00:04:55]:Right, like writing cookbooks.Tracey Medeiros [00:04:57]:Yeah, exactly. You have to have a love and a passion for it. And these folks really do. And I'm just so fortunate that they trust me with their profiles and their recipes. And I always make sure to send the materials back and I tell them, anything you want me to add or omit or edit, please do. Because my books are really a community cookbook and I want them to also, when I feel their love, I want them to feel my love back to them, my thank you for doing what they do. And like, you obviously you love doing cookbooks and you love food. You have to just love these folks because they help you and inspire you to do what you do and do it well. And I always want them to feel my appreciation, and I'm just so grateful for them over the last all these years doing what I've done.Stephanie [00:06:09]:I think the reason your cookbook really appeals to me too, is because I think I'm a good cook. But I am a home cook and I am always attracted to newspaper columns about recipes because I feel like you have an aesthetic and a point of view that is like you're imagining me standing in my regular kitchen like I don't have all the special supplies. And I felt like when I was reading the cookbook too, that it was super approachable and like food that everyday people can cook. And I know that sounds silly, but a lot of cookbooks, they're more aspirational and beautiful. Yours is like, I can do the things. I can make the Vermont Cheddar soup, I can make these salad dressings.Tracey Medeiros [00:06:56]:Well. That's what's so important to me when I do any of my cookbooks. Exactly what you have stated, Stephanie, that I want someone who doesn't cook that often but wants to cook at home once in a while. So, for instance, I have this wonderful Lebanese salad in there. And I think also when you're trying to educate and the importance of the whole farm to table movement and the reason why you should support your local farmer and the importance you want to have that net as wide as possible, you want to educate and entertain as many people as possible so that movement continues to grow and flourish. And that's why too, when I create these books, they're a recipe book, they're also with the profiles, they're interesting reads. So maybe someone might not try a certain recipe, but they're still learning about that farm and also a travel guide too to entice people to come to this state, but say you can't come to this state, you're still learning about our state.Stephanie [00:08:22]:Yeah, I did feel that because I felt like those farm stories, when you read about a goat cheese farmer, for instance, I might not have access to that person specific goat cheese, but it brings me back to a local goat cheese provider in Minnesota that I know has the same aesthetic or works, that same belief system. And it reminds me like, oh, I need to revisit so and so's farm.Tracey Medeiros [00:08:50]:Exactly. And that is my goal. Too you're walking through the farmers market and you tell yourself, oh, I saw this wonderful recipe utilizing goat cheese. I can't get the Vermont in my town, but I'm going to support my local farmer at this farmers market. And that's the goal, just to keep these farmers on the land and also to inspire the next generation, just to keep this growing and strengthening this, because it really is so important, the local farmer and what they do is just so connected to, again, to community wellness, to our health. And it's just really important to let them know that we appreciate them, we know what they do, we know that their work is hard work and it's just inspiring. It is really inspiring. Too if you think about it, every year, you don't know what you're going to yield.Stephanie [00:09:52]:Yeah.Tracey Medeiros [00:09:52]:And it's just hope and resilience at the end of your growing season what you will yield, and you hope that you will yield a lot, but they still every year are just so dedicated to the so dedicated to the community and year after year not knowing what they're going to yield. And it's pretty amazing how resilient they are.Stephanie [00:10:18]:I think this book speaks to gardeners, too, because I'm also a gardener, so I'm just coming up on starting to thin the beets and thin the Swiss yard and the radishes are finally poking their heads out of the ground. And I'm really feeling inspired with this book to carry it as a companion from my gardening season.Tracey Medeiros [00:10:43]:I love that. That is my goal. Too absolutely. And those who are members say of CSAs, where they exactly, yeah, an overabundance, say of potatoes or leaks that they can go through my cookbooks and say, you know what, this is a great way to use all these potatoes, or this is a great way to use all these tomatoes. So that's my other goal. Too or your garden. Sometimes you yield a lot of zucchini or whatever you're growing in your garden and you can't always give your neighbors extra ingredients that you grow, and that's my goal too. And I know you do a lot of canning. You're a big yes, and that's another wonderful way to utilize extra ingredients.Stephanie [00:11:40]:Yeah, sometimes your neighbors see you coming with that extra bushel of zucchini, and they're not so happy to see you anymore.Tracey Medeiros [00:11:48]:They're like zucchini again. I love zucchini. Zucchini is great, and you can certainly do a lot with that. But it is funny because they're like, oh, no, let me guess. They're excited in the beginning, but after.Stephanie [00:12:00]:The fifth visit, yes, I totally concur. Now, what would you say what I also think is interesting about cookbooks is, like, I can tell you the three most popular cookbook, the recipes in my book, just because I get asked about them all the time. What would you say are your top?Tracey Medeiros [00:12:19]:Well, for instance, in the cookbook, there is oh, my goodness, this Maple Brook Farms Burrata Salad. And it uses local spinach and strawberries, which are in season or soon to be in season where you live, basil pesto and pistachios and aged basalmic vinegar. And what I love about the burrata, especially the one from Maple Brook Farms, they use this old world technique, the stretching of the curd, and they put it into the mozzarella and the filling with some cream, and it's just like this luscious texture. And then you have the texture from the pistachios, which is the crunch, and then you have the sweetness of the strawberries and the spinach. I mean, that is by far one of my favorites because it's very easy to make. And visually, it's beautiful, I have to say, because I'm so fortunate, and I live in such a foodie state, when I get these recipes, I'm just so excited. I feel like it's Christmas, because I'm like, oh, how are they utilizing this? Or, I cannot wait to test this. It's just a joy because they take food very seriously, and it educates me as well, and it's just exciting. And then there's this wonderful Stephanie, let me tell you, walnut tart that you can find towards the end of the book when I tell you I could eat the whole tart, it is so good. It's sinful, but it's just like it's so amazing. And you have the walnuts and then the silkiness of the texture. I mean, it's just wonderful. I just love that dessert, and so many people love it, and it's just divine.Stephanie [00:14:24]:Okay, one more question before I let you go. In the broader context of cookbooks, and just, like, your experience as a recipe developer and a writer, are there one or two cookbooks that have inspired you, just, like, in your career, of, like, they're always on your shelf. You never take them and put them away?Tracey Medeiros [00:14:44]:Well, I love anything that Martha Stewart does. I think she is a genius. I really love I'm inspired by her. I think what she does is amazing. And what I find interesting about her, she's just constantly evolving.Stephanie [00:15:07]:A swimsuit model now, so let's just go there.Tracey Medeiros [00:15:10]:Oh, I know. Fabulous.Stephanie [00:15:12]:Beautiful.Tracey Medeiros [00:15:13]:I love the orange. I love the COVID Fabulous. Of course, julia, I mean, anything that Julia had done, she actually was my inspiration as a young child watching her. And so anything from her, I'm inspired by. So I would have to say definitely those two women. Julia just watching her and just being so animated and really when I say not caring, but just wasn't restricted by the camera. She was who she was in front of the camera. Whether she dropped something or didn't have something, she was her, and it was great. And again, with Matthew just an innovator and constantly cutting edge and creative and having the longevity of that career, it's just so inspiring.Stephanie [00:16:15]:Well, I've enjoyed connecting with you. Tracy madeiros the Cookbook is the Vermont Farm Table Cookbook, and it is in its 10th anniversary. You have over 3004.5 and a half or greater reviews, which is pretty awesome, too.Tracey Medeiros [00:16:33]:Wow.Stephanie [00:16:34]:Yeah. I mean, for Amazon, I just think that's amazing so people can find your book there. Also, I'll put a link to it so that people can directly find you on your website. Are you on social media, too, Tracy?Tracey Medeiros [00:16:49]:Yes. Facebook the Vermont Farm table cookbook. Facebook. And then I have my website, which is tracymaderis.com all right.Stephanie [00:17:00]:And I'll go ahead and put links to that in the show notes. Thank you for spending time with me today. It's been really fun.Tracey Medeiros [00:17:07]:Thank you so much. And I hope you have a wonderful day.Stephanie [00:17:10]:Thanks, Tracy. Bye bye.Tracey Medeiros [00:17:11]:Thank you. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In this episode we're talking about the dangers of debt in a rising rate environment, and how to deal with it. The Federal Reserve has now raised interest rates nine times in the last year. The idea of higher rates is to put the brakes on the economy in order to slow inflation. All good, until someone gets hurt. And who gets hurt by higher rates? Consumers who need to borrow, that's who. Higher rates mean higher credit card interest, car loan interest, personal loan interest and mortgage interest. And for many folks, that's a big deal. In fact, higher rates can price people out of a purchase entirely. It also means higher minimums and more difficulty paying down debt. So let's talk about what you can do to ease the pain. Host Stacy Johnson is joined by financial journalist Miranda Marquit. Listening in and sometimes contributing is producer Aaron Freeman. Today's special guest is Matt Schulz, an industry analyst for Lending Tree and author of the forthcoming book Ask Questions, Save Money, Make More. Remember this isn't financial advice. So make sure to do your own research and consult your own experts before acting on anything you learn here. You can watch this episode below, or if you'd prefer to listen, you can do that with the player at the top of this article or download the episode wherever you get your podcasts: Listen on Apple Podcasts Listen on Google Podcasts Listen on Spotify Dealing with inflation Inflation is impacting every aspect of our financial lives right now. If you're trying to figure out how to get through it, we have resources on Money Talks News that can help. What's Your Personal Inflation Rate? 4 Ways Americans Are Coping With Inflation 32 Inflation Hacks to Save You Money in an Economic Downturn Over Easy: 5 Ways to Deal With Egg Shortages and Inflation 7 Ways Inflation Can Cost You at Tax Time How Inflation Affects Your Credit Card Rewards Americans Are Losing $445 Monthly to Inflation: Here's How to Protect Your Wallet 5 Ways Inflation Could Make You Richer in the Long Run 10 Sure-Fire Ways to Beat Inflation 7 Apps I Use to Beat Inflation at the Grocery Store When Inflation Meets Stagnation and What to Do About It How to pay down debt When dealing with debt, creating a plan to pay it down is one of the best things you can do. We have many resources to help you pay down debt, and make the most of your money, even in the midst of inflation. Debt Consolidation vs. Debt Settlement: 5 Things You Need to Know 5 Things You Need to Know About Paying Off Debt This Year How to Destroy Your Debt and 3 Things to Do Next 5 Ways to Eliminate Credit Card Debt How Making 1 Extra Mortgage Payment Could Shave Years Off Your Debt 3 Powerful Tools to Destroy Your Debts and Renew Your Credit 5 Ways to Deal With Debt Collectors if You're Afraid to Pick Up the Phone How to Wipe Out Debt for Good How Debt Affects Survivors After a Loved One Dies 10 Ways to Lose Weight and Pay Down Debt — at the Same Time Meet this week's guest,  Matt Schulz is a nationally recognized personal finance expert with 15-plus years of experience helping people make smart decisions with their money. He is currently Chief Credit Analyst at LendingTree. With LendingTree and in his previous role at Bankrate, he has appeared on Good Morning America and NBC Nightly News and been quoted many times in the Wall Street Journal, New York Times and beyond. He is also a trained journalist who has led online news teams for TV stations, websites and newspapers. His first book -- Ask Questions, Save Money, Make More -- is scheduled to be published by Countryman Press, an imprint of WW Norton, in early 2024. Twitter Instagram LinkedIn Don't listen to podcasts? A podcast is basically a radio show you can listen to anywhere and anytime, either by downloading it to your smartphone or by listening online. They're awesome for learning stuff and being entertained when you're in the car, doing chores, jogging or riding your bicycle. You can listen to our latest podcasts here or download them to your phone from any number of places, including Apple, Spotify, RadioPublic, Stitcher and RSS. If you haven't listened to our podcast yet, give it a try, then subscribe. You'll be glad you did! About the hosts Stacy Johnson founded Money Talks News in 1991. He's a CPA, and he has also earned licenses in stocks, commodities, options principal, mutual funds, life insurance, securities supervisor and real estate. Miranda Marquit, MBA, is a financial expert, writer and speaker. She's been covering personal finance and investing topics for almost 20 years. When not writing and podcasting, she enjoys travel, reading and the outdoors.Become a member: https://www.moneytalksnews.com/members/See omnystudio.com/listener for privacy information.

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Our newest episode is now out with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020, 2021, and 2022, #23 Top Philadelphia Lifestyle Influencer in 2021 and 2022, and nominated by Metro Philly Newspaper as 2022's Best of Philly Arts & Entertainment. We're thrilled to welcome YouTube superstar with over 1.6 million subscribers and bestselling author of Hot Thai Kitchen - Pailin Chongchitnant. Pailin will talk about her new cookbook ‘Sabai: 100 Simple Thai Recipes for Any Day of the Week' published by Appetite by Random House. Sabai: The state of being when you're at ease. Comfortable. Relaxed. Pailin Chongchitnant knows that a busy schedule can make learning new recipes seem intimidating--whether you're familiar with the cuisine or not. In her second book, Pai will empower you to make Thai food part of your everyday routine, with a compilation of authentic and straightforward recipes, like Beef Laab or Green Curry Chicken with Winter Melon, that are quick to make and delicious to eat. From prepping, to cooking, to eating, the dishes in this book can be done sabai sabai, as the saying goes. Pai takes you through every recipe with her signature level of detail and warm, encouraging style. And she's thought of plenty of shortcuts, tips, and tricks to get dinner on the table, no matter how hectic the day has been. There are even QR codes linking to her YouTube videos on tips, techniques, and more to support you every step of the way. Also Anna Olson, a professionally trained chef and the internationally known host of Food Network Bake With Anna Olson, as well as the Oh Yum with Anna Olson channel on YouTube which has over 1.3 million subscribers joins us. She will talk about her newest cookbook Anna Olson's Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes) published by Random House. Inside Baking Wisdom lies the answer to every baking question you've ever had (and many you haven't yet), plus over 150 perfected recipes—both savory and sweet—for bakers of all skill levels. Get inside Anna's baking brain, as she shares a career's worth of experience to build a true masterclass in baking. In this incredible baking compendium, you will learn the hows and whys of baking through her flawless techniques, patient advice and literally hundreds of photos. This is an all-encompassing guide, guaranteed to make you a better baker. Then it is Gesine BP - Gesine Bullock-Prado, a pastry chef, author of six books, baking instructor at King Arthur Flour: The Baker's Store and Baking Education Center, Stonewall Kitchen and online at Craftsy.com, has been the contributing food editor of both Runner's World and Food & Wine, co-hosted Cooking Channel's Unique Sweets, is a regular on America's top-rated morning show the Today Show and on NPR's NPR All Things Considered, host of Baked in Vermont on the Food Network and was a main judge of Food Network's Best Baker in America. She also judged America's Test Kitchen's Next Generation. She is the owner and baking instructor at Sugar Glider Kitchen where classes sell out within 5 minutes and is working towards getting her Vermont Master Gardener Certification in 2023. She also released her latest cookbook ‘My Vermont Table: Recipes for All (Six) Seasons' published by Countryman Press. Vermont―arguably the OG farm-to-table state―is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State's flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season―that time of year before spring when thawing ice makes way for mucky roads―and stick season, a notable period of bare trees and gourds galore prior to winter. In My Vermont Table, Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Oh Canada, we'll have on the program Chef Dale Mackay. Touring the world as Gordon Ramsay's right-hand at his Michelin-starred restaurants, the first Top Chef Canada winner and AAA Five Diamond Award winning Chef Dale MacKay is gearing up for a huge 2023 as he competes in the new season of Bravo's Top Chef: World All-Stars. Padma Lakshmi, Tom Colicchio, and Gail Simmons are back hosting Season 20 of the Emmy, James Beard Foundation and Critics' Choice Award-winning series which features 16 winners and finalists from 11 different Top Chef versions around the world competing for the ultimate World All-Stars title. This time the chefs will return to the kitchen to battle it out throughout London before moving on to the grand finale in Paris. This epic showdown marks the first time the flagship edition of Top Chef has gone abroad for an entire season. Originally from Saskatoon, Saskatchewan, MacKay's culinary career began as a fry cook in Vancouver, B.C. He then moved to London, England, where he began working at Gordon Ramsay's Claridge's, followed by stints in other Michelin-starred Ramsay restaurants in London, Tokyo, and New York City. He eventually returned to Vancouver to become the executive chef at Chef Daniel Boulud's Lumière restaurant, where the restaurant was awarded the AAA Five Diamond Award under his direction. You'll enjoy listening to Susan Everett Gravely, the Founder and the CEO of VIETRI., a lifestyle brand of Italian artisan-crafted dinnerware and home and garden accessories. VIETRI is now America's largest Italian ceramics importing company, partnering with numerous Italian manufacturers in various regions throughout Italy. VIETRI serves a customer base of over 2,000 specialty retailers and department stores in all 50 states and internationally. In her debut cookbook, ‘Italy on a Plate: Travels, Memories, Menus' published by VIETRI Publishing, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI. With a foreword by Frances Mayes, author of Under the Tuscan Sun, Italy on a Plate is an exploration into what makes Italy so magical: its staggering beauty, unparalleled style, artistic legacy, and incredible food. The close friends Gravely has made during her years of Italian travels have graciously shared their homes and their favorite family recipes, and this book gives a culinary tour of Italy's flavors with recipes you will enjoy with loved ones for years to come. Happy to talk to Christine Flynn the proprietor of Good Earth Food and Wine and a partner at The Good Earth Farm. She is executive chef and partner at iQ Food Co., a restaurant group, a celebrated chef, writer, food stylist and photographer, and Christine's work has also appeared in The New York Times, WIRED, and Bon Appétit Magazine. She is a chef partner with Zing Pantry Shortcuts and her Buzz Hot Honey is available nationally. We'll talk about her National Bestselling cooking ‘A Generous Meal: Modern Recipes for Dinner' published by Penguin Random House Canada. In A Generous Meal, Christine Flynn shows us—contrary to popular belief—that you don't need a lot of time, money, or know-how to make good food. A simple potato can transform a so-so day into something special, a soup can warm you in more ways than one, and baking a chocolate cake is just another way of shouting, “I love you!” at the top of your lungs. A Generous Meal is a modern cookbook of over 100 recipes that anyone—from a novice to an experienced chef like Christine—can use to whip up restaurant-quality meals with ease. Last, but certainly not least will be fellow Philadelphia area foodie personality Amaris Pollock co-host of Food Farms And Chefs. Hosts Amaris Pollock & Gene Blum bring new and exciting guests on the show, introducing their listeners to the farmers that grow the ingredients we consume to the restaurants & event planners that provide entertaining & dynamic foods, beverages, and opportunities on a weekly basis! Tune in on Tuesdays at 6 P.M.* on WWDB AM 860 AM & WPEN 97.5 HD2 in the PA, DE, & SouthernNew Jersey; or if you live in NY, CT, & Northern New Jersey, tune in at 1 P.M.* to WMLD 103 7 FM or you can stream their show anytime. You say you STILL NEED MORE!!! The Small Bites team consists of many segment producers and correspondents. Expect culinary tips and events from celebrity Chef Barbie Marshall who was awarded the title of Pennsylvania's most influential chef by Cooking Light Magazine, Season 10 Hell's Kitchen Finalist and appeared on Season 17 Hell's Kitchen All Stars. You'll be provided with latest food news and happenings from John Howard-Fusco who has been featured in the Courier-Post South Jersey (a Gannett newspaper), as a contributor for NJ Monthly Magazine, and a New York Times recognized blogger for Eating in South Jersey. The latest trends and food concepts from Chef Beth Esposito the Chef/Owner of Pink Garlic Private Events and Butcher's Pantry in the Reading Terminal Market and has been spotlighted on Rachael Ray Show, The Food Network programming, multiple appearances on Fox 29 Good Day, and many more television and radio outlets. Enjoy a funny joke from legendary joke teller Jackie “The Joke Man” Martling, the former head writer for “The Howard Stern Show”. Last but not least we also have freelance writer William Knowles, the personality behind “Around Town” for Bluejeanfood.com doing coverage and blog posts about events. Listen to Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com worldwide on Simplecast, iHeartRadio,TuneIn, Stitcher Radio, PodOmatic, Player FM, iTunes, Spotify, Pandora, Audible, Amazon Music, and many more distribution partners. https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

Gesine Bullock-Prado, the host of the Food Network's “Baked in Vermont,” celebrates Vermont's food scene with her newest cookbook, My Vermont Table. She joins us today to talk about the food of Vermont's six unique seasons.   Dog Team Tavern Sticky Buns MAKES 18 BUNS A Historic Vermont Recipe Excerpted from MY VERMONT TABLE: Recipes for all (Six) Seasons by Gesine Bullock-Prado Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved. The Sticky Buns produced by the recipe below, as found in Gesine Bullock-Prado's new cookbook, My Vermont Table. (Raymond Prado)   The Dog Team Tavern was built in the 1920s by Sir Wilfred and Lady Anne Grenfell in Middlebury, Vermont, and was made a mission house in 1931. It became a tavern in 1936 and was listed on the National Register of Historic Places in 2002. It was a place of local legend. It had catered to the likes of Elea- nor Roosevelt and Robert Frost. And as the years passed, it was frequented by the students of Middlebury College on parents' weekend. It was famous for its generous portions of prime rib and its “relish wheel.” But perhaps most loved were the sticky buns, served as an appetizer. How can you not love a joint that serves sticky buns as an appetizer? Tragically, the tavern burned down in 2006 and has left a community longing for the sticky buns that once were. It's around Thanksgiving that the online groups wax nostalgic for these sweet treats, with recipes exchanged and notes passed. The thing I love most about these is that they are soft as can be from the use of mashed potatoes and starch water from cooking the potatoes. Long live Dog Team Tavern sticky buns! DOUGH 12 ounces (340 g) russet potatoes, peeled and cubed 1⁄2 cup (99 g) granulated sugar2 teaspoons fine sea salt2 large eggs, beaten7 cups (840 g) all-purpose flour (I use King Arthur) One 1⁄4-ounce packet (7 g) instant yeast (I use Red Star Platinum Superior Instant Yeast)8 tablespoons (1 stick; 113 g) unsalted butter Oil for bowlNonstick cooking spray STICKY Butter for baking pans2 cups (426 g) light brown sugar 11⁄2 cups (169 g) chopped walnuts FILLING 2 cups (426 g) light brown sugar2 tablespoons ground cinnamon1⁄2 pound (2 sticks; 226 g) unsalted butter, very soft MAKE THE DOUGH Boil the potatoes until fork-tender. Drain, reserving 11⁄2 cups of the cooking liquid (aka starch water), and allow the reserved cooking liquid to cool. Place a drum sieve or tamis over a large bowl and press the potatoes through the sieve with a bowl or D scraper. Add the granulated sugar and the salt to the potatoes and stir well to combine. Allow to cool. Combine the reserved cooking water and eggs in the bowl of a stand mixer fitted with the dough hook. Whisk to combine. Add the potato mixture and then the flour and yeast. Mix until the dough just comes together. Add the butter,a small piece at a time ,and continue to mix until the dough is very smooth and shiny, about 10 minutes. Transfer the dough to a well-oiled bowl and turn the dough over to coat the dough completely in the oil. Cover with plastic wrap. Allow the dough to bulk ferment until doubled in size, about 1 hour. Transfer the dough to a parchment-lined sheet pan, spraying the parchment well with nonstick cooking spray. Press the dough so that it's a rough rectangle. Refrigerate to firm up the dough, about 1 hour. MAKE THE STICKY Butter two 9-by-13-inch baking pans. Divide the brown sugar evenly between the two pans. Spritz the brown sugar with enough water to make a thick, wet paste. Divide the walnuts between the two pans. FILL AND BAKE THE BUNS Roll out the dough into a rough 14-by-18-inch rectangle, about 1⁄2 inch thick. Combine the brown sugar, cinnamon, and butter in a bowl, stirring to create a thick paste. Spread the mixture evenly over the dough, leaving naked a 1⁄2-inch strip along one long edge. Roll up the dough, starting at the long edge opposite the clean edge. Pinch the seam to seal. Cut the roll into 18 equal-size pieces. Arrange the rolls in the pans (nine in each pan with cut side down), separating slightly, cover with plastic wrap, and allow to proof until almost doubled in size, 45 minutes to 1 hour. Preheat the oven to 350°F. Bake until golden brown, about 30 minutes or until the bun interior reads 200°F on an instant-read thermometer. Immediately unmold the buns onto two cooling rack–lined sheet pans.

Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State's flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter. In A Vermont Table: Recipes for All (Six) Seasons (Countryman Press, 2023), Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado's own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State's flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter. In My Vermont Table: Recipes for All (Six) Seasons (Countryman Press, 2023), Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado's own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State's flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter. In A Vermont Table: Recipes for All (Six) Seasons (Countryman Press, 2023), Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado's own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes (Countryman Press, 2018), Bovino has created the essential guide to food in Buffalo. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes (Countryman Press, 2018), Bovino has created the essential guide to food in Buffalo. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes (Countryman Press, 2018), Bovino has created the essential guide to food in Buffalo. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Often, inventions that are made quite by accident end up becoming an everyday part of life. This episode covers two of those: the microwave oven and the chocolate chip cookie. Research:  Balsley, Betsy. “Microwave Ovens Put the Space Age in the Kitchen.” Honolulu Star-Bulletin. Dec. 4, 1968. https://www.newspapers.com/image/271185585/?terms=radarange&match=1 Ratheon Company. “Technology Leadership.” https://web.archive.org/web/20130322044917/http://www.raytheon.com/ourcompany/history/leadership/ Britannica, The Editors of Encyclopaedia. "microwave oven". Encyclopedia Britannica, 26 Oct. 2018, https://www.britannica.com/technology/microwave-oven  Weiss, Stanley I. and Amir, Amir R.. "Raytheon Company". Encyclopedia Britannica, 7 Apr. 2016, https://www.britannica.com/topic/Raytheon-Company “Amana.” Whirlpool. https://www.whirlpoolcorp.com/2010annual/brand-amana.html “Percy Spencer.” Atomic Heritage Foundation. https://www.atomicheritage.org/profile/percy-spencer#:~:text=Percy%20Spencer%20was%20an%20American,at%20a%20local%20paper%20mill. “Tappan Stove Company.” Ohio History Central. https://ohiohistorycentral.org/w/Tappan_Stove_Company#:~:text=In%201955%2C%20the%20Tappan%20Stove,too%20expensive%20for%20home%20use. Jorgensen, Timothy J. “Hot Food, Fast: The Home Microwave Oven.” Smithsonian. March 16, 2017. https://www.smithsonianmag.com/innovation/hot-food-fast-home-microwave-oven-turns-50-180962545/ “Patent No. 2,495,429 – P.L. Spencer – Method of Treating Foodstuffs.” United States Patent and Trademark Office. January 24, 1950. https://pdfpiw.uspto.gov/.piw?PageNum=0&docid=02495429&IDKey=261705CF6164&HomeUrl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect1%3DPTO1%2526Sect2%3DHITOFF%2526d%3DPALL%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsrchnum.htm%2526r%3D1%2526f%3DG%2526l%3D50%2526s1%3D2495429.PN.%2526OS%3DPN%2F2495429%2526RS%3DPN%2F2495429 “Revolution in Kitchens Is Created by Amana's Microwave Radarange.” The commercial Appeal. Sept. 30, 1968. https://www.newspapers.com/image/770831761/?terms=radarange&match=1 Wyman, Carolyn. “The Great American Chocolate Chip Cookie Book: Scrumptious Recipes & Fabled History From Toll House to Cookie Cake Pie.” Countryman Press. 2013. Roberts, Sam. “Forgotten No More: Overlooked No More: Ruth Wakefield, Who Invented the Chocolate Chip Cookie.” New York Times. March 21, 2018. https://www.nytimes.com/2018/03/21/obituaries/overlooked-ruth-wakefield.html “CONTROL IS SOUGHT OF LAMONT, CORLISS.” New York Times. December 23, 1949. https://timesmachine.nytimes.com/timesmachine/1949/12/23/84292752.html?pageNumber=29 Blitz, Matt. “The Amazing True Story of How the Microwave Was Invented by Accident.” Popular Mechanics. Sept. 2, 2021. https://www.popularmechanics.com/technology/gadgets/a19567/how-the-microwave-was-invented-by-accident/ See omnystudio.com/listener for privacy information.

Jan Johnsen is a principal of the award-winning Johnsen Landscapes & Pools in New York, and an admired garden designer and author. She was the 2019 recipient of the prestigious ‘Award of Distinction' from the Association of Professional Landscape Designers. Her firm's website is www.johnsenlandscapes.com Trained in landscape architecture and professional horticulture, Jan has worked in Japan, Hawaii, and Kenya, among other places. She is an inspiring and popular speaker and loves to show how you can “co-create with nature” in your backyard. She taught at Columbia University for many years and still teaches at the New York Botanical Garden where she was named “Instructor of the Year”. Jan wrote ‘All About Trees' and has followed that up with several other books. Her 2021 book, Floratopia – 110 Flower Garden Ideas for Your Yard, Patio or Balcony, (Countryman Press, an imprint of W.W. Norton) joins Gardentopia, Heaven is a Garden and The Spirit of Stone. --- Support this podcast: https://anchor.fm/plantatrilliontrees/support

What and how will we be drinking next year? We won't pretend that we have a definitive answer to that but we do have an idea, and it revolves around one word: better. As in a better appreciation of our bars and bartenders, a better understanding of the history behind our drinks and of course, better quality spirits and ingredients.With this in mind we're focusing on a few things that we will be making a big impression with us in the coming year. All with the 'better' philosophy in mind, of course. Which is why we've zoned in on X Muse, a decidedly stylish premium vodka bursting with complexity and attitude. It's destined to put this much maligned spirit back in the top spot. Our other pick is O/Purist, a new iteration of an ancient grape marc distillate, created by 10 forward-thinking Greek bartenders.As for our reading matter, we're delving into 'The Big Book of Amaro' meticulously compiled by Matteo Zed. Why? Because like we said, we're resolving to get a better understanding of the history behind our drinks and this little beauty is packed with everything you need to know about the category.Our bar review is the newly opened, simply stunning The Maine Mayfair which you should definitely have on your radar. Then we hand over to Lauren Mote, one of the most respected women in the drinks biz, for her tips for the year ahead. What we're mixing:Bamboo40ml Fino Sherry40ml Dry Vermouth1 dash Angostura aromatic bitters1 dash Orange BittersLemon zest to garnishMethod:Stir all ingredients over ice. Pour into a chilled Cocktail glass. Garnish with lemon zest.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:O/Purist TsipouroThe Big Book of Amaro is published by The Countryman Press, available from amazon.co.uk The Maine Mayfair, 6 Medici Court, 20 Hanover Square, London W1S 1JYX Muse VodkaContact/follow Lauren Mote via Instagram:@laurenmote@bittered_sling@womencelebrate@chardlaverbv@nightcapmediaThe Cocktail Lovers podcast is available every fortnight. Please subscribe so you never miss another episode, and while you're at it, why not leave us a review? Hosted on Acast. See acast.com/privacy for more information.

Sources:Brooks, Rebecca Beatrice. “History of King Philip's War.” History of Massachusetts Blog, 25 Apr. 2021, https://historyofmassachusetts.org/what-was-king-philips-war/. Delucia, Christine M. Memory Lands: King Philip's War and the Place of Violence in the Northeast. Yale University Press, 2020. Editors. “The Story of King Philip's War and Its Impact on America.” Mayflower, 2021, https://www.mayflower400uk.org/education/native-america/2020/july/the-story-of-king-philips-war/. O'Connor, Don. King Philip's War. YouTube, 18 Feb. 2020, https://youtu.be/WVGUrFBOwKI. Accessed 5 Nov. 2021. Schultz, Eric B., and Mike Tougias. King Philip's War: The History and Legacy of America's Forgotten Conflict. The Countryman Press, a Division W.W. Norton & Company, 2017. Silverman, David J. This Land Is Their Land: The Wampanoag Indians, Plymouth Colony, and the Troubled History of Thanksgiving. Bloomsbury, 2021. ★ Support this podcast on Patreon ★

SHOW NOTES: Susan Sammon has been a television studio manager, a food PR executive, environmental scuba diver, alternative educator and small business owner. As a result of her various jobs and interests, she has visited nearly 100 countries, touching down on all seven continents. Traveling for work and pleasure to exotic destinations, Susan had a unique opportunity to develop her image-making skills, which she honed using her iphone camera. Susan is co-author, along with her photographer husband Rick, of 10 books. Her most recent titles, The Oregon Coast Photo Road Trip (2019) and The Route 66 Photo Road Trip (2018) are published by Countryman Press. Currently, Susan is curating her images for a photo note card collection and teaching iphone photography to local community groups. While the pandemic has curtailed her international travel, it has also nurtured explorations of surprising destinations closer to home. Susan lives with her husband in New York's scenic Hudson Valley. In addition to her work in iphonography, Susan enjoys hiking, gardening and reading. She credits an early book, James Mitchner's, The Drifters, which she read as a young woman while commuting to a job in New York City, as awakening her desire to visit foreign lands. Great storytelling has always been an important influence in Susan's life. She now uses her iphone photos as her own storytelling medium, featuring the places and people she has encountered in her travels. The Storytellers hosted by Grace Sammon, focuses on individuals who choose to leave their mark on the world through the art of story. Each episode engages guests and listeners in the story behind the story of authors, artists, reporters and others who leave a legacy of storytelling. Applying her years of experience as an educator, entrepreneur, author, and storyteller herself, Grace brings to listeners an intimate one-on-one experience with her guests. To contact Grace about being a guest on the show, email her at grace@gracesammon.net The Storytellers is a copyrighted work © of Grace Sammon and Authors on The Air Global Radio Network.

SHOW NOTES: Susan Sammon has been a television studio manager, a food PR executive, environmental scuba diver, alternative educator and small business owner. As a result of her various jobs and interests, she has visited nearly 100 countries, touching down on all seven continents. Traveling for work and pleasure to exotic destinations, Susan had a unique opportunity to develop her image-making skills, which she honed using her iphone camera. Susan is co-author, along with her photographer husband Rick, of 10 books. Her most recent titles, The Oregon Coast Photo Road Trip (2019) and The Route 66 Photo Road Trip (2018) are published by Countryman Press. Currently, Susan is curating her images for a photo note card collection and teaching iphone photography to local community groups. While the pandemic has curtailed her international travel, it has also nurtured explorations of surprising destinations closer to home. Susan lives with her husband in New York's scenic Hudson Valley. In addition to her work in iphonography, Susan enjoys hiking, gardening and reading. She credits an early book, James Mitchner's, The Drifters, which she read as a young woman while commuting to a job in New York City, as awakening her desire to visit foreign lands. Great storytelling has always been an important influence in Susan's life. She now uses her iphone photos as her own storytelling medium, featuring the places and people she has encountered in her travels. The Storytellers hosted by Grace Sammon, focuses on individuals who choose to leave their mark on the world through the art of story. Each episode engages guests and listeners in the story behind the story of authors, artists, reporters and others who leave a legacy of storytelling. Applying her years of experience as an educator, entrepreneur, author, and storyteller herself, Grace brings to listeners an intimate one-on-one experience with her guests. To contact Grace about being a guest on the show, email her at grace@gracesammon.net The Storytellers is a copyrighted work © of Grace Sammon and Authors on The Air Global Radio Network.

Lead editor and food writer Posie Brien joins us to discuss The King Arthur Baking Company’s All-Purpose Baker’s Companion. She'll also take calls from listeners about pandemic baking. Brien spearheaded the first revision of this book in nearly 20 years, which features updated recipes and a fresh design.   Fresh Blueberry Scones 10 scones   These tender, moist scones—studded with juicy blueberries—are wonderful when eaten hot, split in half, and slathered with butter. With a more delicate crumb, they’re less sturdy than other scones and best enjoyed right from the oven, although they do freeze well.   Scones 2 cups (240g) unbleached all-​purpose flour ½ teaspoon salt ¼ cup (50g) sugar 1 tablespoon (12g) baking powder 6 tablespoons (¾ stick, 85g) unsalted butter, cold, cut into pieces 2 large eggs 1/3 cup (74g) plain yogurt ½ teaspoon vanilla extract 1 tablespoon (6g) lemon zest or ¼ teaspoon lemon oil 1 cup (170g) blueberries   Topping 2 tablespoons (28g) butter, melted 2 tablespoons (25g) sugar Preheat the oven to 375°F.   Whisk the dry ingredients together in a bowl. Use your fingers to work the cold butter into the dry ingredients.   Stir the eggs, yogurt, vanilla, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-​cookie dough.   Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1̋ thick rectangle. Cut into 10 scones. Place on a well-​greased or parchment-​lined baking sheet.   Brush the scones with melted butter, and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Cool completely on a rack.   Scones are best enjoyed fresh from the oven, or within several hours of baking.   Nutrition information per serving:  1 scone, 80g 220 cal | 11g fat | 5g protein | 19g complex carbohydrates | 10g sugar | 1g dietary fiber | 60mg cholesterol | 260mg sodium   Excerpted from The King Arthur Baking Company’s All-Purpose Baker’s Companion: Revised and Updated. Copyright © 2021, 2003 by The King Arthur Baking Company, Inc. Reproduced by permission of The Countryman Press, a Division of W.W. Norton & Company. All rights reserved.

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites on Wildfire Radio returns this Sunday, February 21st at 635pm EST with a fantastic lineup! #SmallBitesRadio was named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020. We are thrilled to welcome four-time Emmy award-winning director and host of Joseph Rosendo's Travelscope that is on PBS and has racked up 6 International Emmy Awards, 19 Emmy Nominations, and 50 Telly Awards! Joseph Rosendo has recently released a new book ‘Musings – The Short Happy Pursuit of Pleasure and Other Journeys'. Musings is a collection of crisp, entertaining, humorous and inspirational stories tightly written and drawn from his travel and life experiences. From travel tips and destination explorations to exotic adventures and intimate tales these stories arouse, amuse and touch the reader. Joseph is a travel connoisseur, motivational speaker Emmy award-winning director and host, travel journalist, broadcaster, Consulting Editor for DK Eyewitness Travel Guides, member of the prestigious Society of American Travel Writers SATW Society of American Travel Writers (SATW), and member of the Emmys / Television Academy. Then we will talk with Susan Herrmann Loomis an award-winning France-based author with fourteen books to her credit as well as owner of On Rue Tatin cooking schools in Louviers, Normandy and in Paris which is a cultural and hands-on culinary program to discuss her new book ‘Plat du Jour: French Dinners Made Easy' from The Countryman Press. Discover the pleasures of cooking―and eating―with this French approach to everyday meals. Featured on bistro menus and dinner tables throughout France, the plat du jour is the centerpiece of a two-course meal, a formula that Susan Loomis cleverly presents here. By pairing substantial main dishes such as Boeuf Bourguignon, Poule au Pot, and Bouillabaisse, with just the right starter, side, and/or dessert, Plat du Jour makes getting dinner on the table as easy as un, deux, trois! Blowing in from the Windy City is Chicago culinary talent Chef Xavier Vance to chat with us. Chef Vance is Chicago born and raised and has built an unparalleled reputation for style and substance in his food. Chef Xavier Vance has showcased his culinary passion, classical training and impeccable eye for detail by coordinating and catering more than 200 events in the Chicagoland area with partners including: The Peninsula Hotels, Chicago Public Schools, Navy Pier Chicago, Streeterville Chamber of Commerce, Chez Wedding & Event Venue and the Museum of Contemporary Art Chicago. Vance is leveraging his stellar reputation and loyal following to expand his footprint on Chicago's food scene. Plans for 2021 include the debut of his first restaurant which will be located on the West Side as well as other high-profile projects. Last, but certainly not least coming on Small Bites again will be the man, myth, legend, Philadelphia Food Truck Ambassador John Cohl. He has appeared on programs with some of today's biggest names in the food industry, co-hosted a podcast with Cheesesteak Icon Tony Luke Jr who is with MBB Management, and is always entertaining and informative on Last Out Media production Dining on a Dime. We can't wait to hear what he's been up to and on his mind. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopListedHospitalityShow #BestFood #BestPod

#SmallBitesRadio was named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020. We are thrilled about the news. D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”,Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio returns TONIGHT Sunday, September 6th at 635pm with a fantastic lineup! Joining us will be Haylie Pomroy the author of “Cooking for a Fast Metabolism: Eat More Food and Lose More Weight” from Houghton Mifflin Harcourt. With a classic structure organized into sections for Breakfast, Lunch, Dinner, and Snacks, this cookbook has recipes for use on all of Haylie's programs as well as delicious, fun meals newcomers can make to eat healthy, speed up their metabolism, and lose weight. It includes trending topics like slow cooker and Instant Pot meals, and a meta-tag index for quick reference. Haylie's messaging has always been “eat more food to lose more weight,” and this cookbook delivers the hearty, tasty food her readers have come to expect—all of the health and weight loss with none of the deprivation or sacrifice of variety or flavor. Every single recipe in this book contains only foods from the Master Metabolism Food List—a list of the foods that fire up your metabolism rather than slow it down. Haylie Pomroy is a #1 New York Times bestselling author, leading health and wellness entrepreneur, celebrity nutritionist, and motivational speaker. She is the founder and CEO of Haylie Pomroy Group and has been a regular expert on the Dr. Mehmet Oz Show and a frequent guest on Good Morning America Good Morning America, Rachael Ray Show, Extra, and Access Hollywood. Her work has been featured in Marie Claire, People, Entertainment Weekly and many more national print and online publications and her weight-loss program is the subject of a long-running, highly successful PBS PBS Food special, “The Fast Metabolism Revolution.” Her five internationally bestselling books have been published in 14 languages. Then we will talk to Chef Angela Garbacz the founder of Goldenrod Pastries and author of “PERFECTLY GOLDEN: Adaptable Recipes for Sweet and Simple Treats” from The Countryman Press. The book takes a dive into inclusive baking, inviting everyone in the kitchen, regardless of how they eat. Based on 20 years of professional baking experience, pastry chef Angela Garbacz is showing an uncomplicated approach to getting home bakers in the kitchen to try their hand at beautiful recipes from her Great Plains bakery Goldenrod Pastries. The women-run pastry shop, located on a picturesque corner in City of Lincoln - Government, Nebraska, emphasizes inclusivity by developing recipes and baking for people who are dietary-sensitive. She has built an extensive program of American-style pastries, ranging from cookies and cakes, to an elaborate morning bun program. Since opening in 2015, Angela has been recognized by Food & Wine magazine as "one of the most innovative women in food and drink," and ranked on Cherry Bombe magazine's coveted "100 List" of inspiring and creative women. In 2017, she spearheaded an original initiative called "Empower Through Flour,” where 20 female chefs and pastry chefs from across the U.S. raised money and awareness for a non-profit organization called I AM THAT GIRL that works to empower young girls. Angela aims to support female empowerment and promote inclusive baking and dining at her bakery and in her everyday life. Finally with fall approaching and the beautiful autumn colors of the Visit New England area we will chat with Robert and Elisa Spungen Bildner the authors of “THE BERKSHIRE FARM TABLE COOKBOOK: 125 Home-Grown Recipes from the New England Hills” with Chef Brian Alberg. The Berkshires and Beyond are famous for their unique culture, from scenic views to artistic and literary attractions. But in addition to the region's classic landmarks, the Visit the Berkshires of Western Massachusetts also boast an impressive number of family-run farms. Together with local restaurants, these farms add another feature to Berkshires culture: heartwarming and homegrown food. Telling the story of family-run agriculture through the language of food, The Berkshires Farm Table Cookbook offers 125 recipes to recall the magic of the Berkshire region for readers far and wide. Sweet Corn Pancakes, Carrot Soup with Sage and Mint, Confetti Vegetable and Goat Cheese Lasagna, and more celebrate the lush landscape of the western New England area. Complete with farm profiles and vibrant photographs, The Berkshires Farm Table Cookbook paints a vivid portrait of the relationship between the earth and what we eat and was recently spotlighted by Jeff Glor of CBS This Morning. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller JACKIE "THE JOKE MAN" MARTLING (Formerly of The Howard Stern Show) & Com... and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D and L Coffee Service Inc. has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopListedHospitalityShow

How can farms, ranches, and other producers of food products utilize multimedia to showcase their goods? Lori Rice, our guest on this bonus episode of the Thriving Farmer Podcast, not only provides professional photography and writing services to food and drink brands, but educates and inspires artisanal food and beverage entrepreneurs, growers, and other creatives who hope to style and shoot their own food and product photos through her CreatingYOU family of online courses and trainings. This episode is an absolute must-hear for farmers, photographers, food producers, and foodies alike!    You’ll hear: About the specifics of Lori’s profession? 2:14 Why it’s important for farmers to have quality photos 4:48 Why lighting is so important and how you can manipulate it to optimize your photos 7:03 How to choose your “hero” 13:00 What the rule of thirds is and how you can apply it 15:01 What Lori has picked up in her years of shooting produce in particular 17:31 How to take a great shot with a smartphone 21:22 What time of day is best to capture quality photos 22:51 Tips for a quality CSA box shoot 24:29 Whether or not it’s better to take pictures all the time or specifically choose blocks of time to capture photos 26:02 When it’s time to hire someone to do the capturing 26:50 Where you can find Lori online 29:33   About the Guest:Lori Rice is the founder, Fake Food Free Productions. She is a food photographer, stylist, and writer providing creative content for food brands, agriculture organizations, and publishing companies. Her CreatingYOU® family of online courses and workshops helps food makers, entrepreneurs, and creatives style and shoot better food and product photos to market their brands and businesses. She splits her time between California's Central Valley and the Central Coast while also available for travel projects both in the U.S. and abroad. Lori's degrees are focused in nutritional and exercise sciences and her career began in academia-based Cooperative Extension and Public Health education. She has a passion for helping people who are creating a better system for the foods we eat and the goods we buy. Her photography helps brands bring their processes and products to life to better connect with consumers. She also continues to write for print and web publications covering topics such as craft beer and ciders, food, and agriculture. She is an avid traveler having visited over 20 countries and lived in Southern Brazil. She is the author and photographer of the books, Food on Tap: Cooking with Craft Beer and Beer Bread, both published with The Countryman Press.Resources:Podcast recording with video presentation from Lori- https://drive.google.com/file/d/1ccSJWMNluifXwP1Jy-TwQgDY86RKkVYl/view?usp=sharing Website - https://www.loririce.com/ Facebook - https://www.facebook.com/fakefoodfree Instagram - https://www.instagram.com/lori_rice/ LinkedIn - https://www.linkedin.com/in/loririce1/

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio returns this Sunday, February 9th at 635pm with a FANTASTIC lineup! We are thrilled to welcome the winner of a 2019 IACP: The International Association of Culinary Professionals award for food writing Lori Rice author of Beer Bread from The Countryman Press and is the must-have book for anyone who “kneads” beer to live. Each recipe includes multiple suggestions for beers, with information on how different types will taste once baked. It's also not all about the yeast; in addition to loaves and rolls that need to rise, there are easy quick breads, muffins, biscuits, and scones. Lori has also written for publications including Sift, Hobby Farm Magazine, CIDERCRAFT Magazine, and Plate Magazine, and blogs at Fake Food Free Productions. One of our favorite events in Philly is East Passyunk Restaurant Week, 2020 and this year it kicks off Monday, February 24 and goes until Friday, March 6, and it's bigger and better than ever. We couldn't be happier to see in studio again Adam Leiter the Executive Director of East Passyunk Business Improvement District and he will be joined by Marc Grika the owner of new hotspot on East Passyunk Avenue called Flannel that is one of the many destinations having specials during EPARW in East Passyunk Neighborhood. All of this food talk has you hungry, but the daily grind of life have you wishing you could get away from it all? Well we have the perfect person for you to listen to. Tamar Lowell the CEO of Access Culinary Trips, the leading culinary tour company specializing in exploring culture through cuisine will be on the show. Empowering travelers to discover culture through cuisine, Access Culinary Trips has become the premier culinary tour operator focused exclusively on immersive, insider travel to exotic destinations. What sets Access Culinary Trips apart is the blend of knowledgeable local guides, world-class chefs, and thoughtfully curated experiences that offer unparalleled insider access to the local culture. Offering something for every type of traveler, foodies will find mouth-watering cuisine; travel buffs will savor both cultural highlights and serendipitous experiences and cooking enthusiasts will learn to prepare authentic, local foods. They have been the recipient of numerous National Geographic Tours of a Lifetime awards. We have our bags so where should we all go? You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey

DAY SCHILDKRET, a childhood friend of Jason's, is internationally known for Morning Altars and has inspired tens of thousands of people of all ages across the globe to be awed with impermanent earth art. BuzzFeed calls Morning Altars, “a celebration of nature and life.”Morning Altars is igniting an international movement of nature, art and ritual with a 7-step practice that renews and redeems our relationship to the living world. With over 61k followers on Instagram, over 25k on Facebook and workshops and installations worldwide, Morning Altars is bringing ephemeral art to the collective human imagination.Day and Morning Altars have been featured in BuzzFeed, Vice, Vox, Spirituality & Health Magazine, and on NBC and CBS’s affiliate stations.Day is the author of Morning Altars: A 7-Step Practice to Nourish Your Spirit through Nature, Art and Ritual published by The Countryman Press, an imprint of W.W. Norton.Buy Morning Altars: A 7 Step Practice To Nourish Your Spirit Through Nature, Art and Ritual: https://amzn.to/2skvedpVisit his website: https://www.morningaltars.comJason can be reached for therapy, online coaching, alternative medicine and speaking engagements at www.thefamilyroomsfl.com.Reach out to him to set up a free consultations to tackle your goals. (954) 324-3677jason@thefamilyroomsfl.comwww.thefamilyroomsfl.comInstagram @jasonwasserlmft

Former restaurant chef turned blogger Dana DeVolk is newly wed, a homemaker, a daughter, lover of a good book, Mama to four beautiful fur babies and a cookin’ fool! Dana was born near Chicago, where she spent the first half of her childhood. The other half was spent in and around Durham, NC. Raised in a family that always had a passion for cooking, Dana attended Johnson and Wales University where she received her Associates Degree in Culinary Arts. Dana worked in well known restaurants for over six years, primarily in management roles. She was transferred from North Carolina to Florida where she currently resides, just outside of Jacksonville. Dana’s first cookbook, The Cozy Table: Comfort Food Recipes for One, Two or a Few, was published September 19th, 2017 by Countryman Press, a division of W. W. Norton. Dana's work has appeared in Woman’s World Magazine June 19th issue, Food Network’s The Kitchen Sink and many online publications such as Huffington Post, Country Living, BuzzFeed, Red Book Magazine and more.

Author and journalist Brad Wetzler joins NOL to share his personal inspiration behind writing his upcoming nonfiction book about the art and science of spiritual awakenings. We discuss the interesting phenomenon of Jerusalem Syndrome and the profound effect holy places can have on some people, a few of his stories and experiences with self-proclaimed messiahs in Jerusalem, his research surrounding the connection between faith and mental illness, how the wiring in the brain changes as a result of regular spiritual practice, Brad's personal shift from neutral journalist to spiritual author, and much more. About Brad: Brad is an author and journalist with twenty-plus years working at the highest levels of publishing. He's written hundreds of articles and essays for top publications including The New York Times Magazine and Book Review, Newsweek, GQ, Wired, National Geographic Adventure, Men's Journal, George, and Outside, where he remains a contributing editor. His book Real Mosquitoes Don't Eat Meat (This and Other Inquires About the Oddities of Nature) was published by W.W. Norton's Countryman Press and answers quirky questions about the natural world. While working as a freelance writer, Brad traveled across America and around the world, interviewing people from all walks of life, including celebrities, politicians, professional athletes, explorers, spiritual gurus, and anarchists. He's ridden the campaign bus with presidential candidates, broken bread with cult leaders, played polo with tech billionaires in India and pounded vodka shots with Russian cosmonauts. He's floated up the Amazon, tailed explorers in Greenland, and surfed with zany fundamentalist Christian surfer missionaries in Indonesia.

Author and journalist Brad Wetzler joins NOL to share his personal inspiration behind writing his upcoming nonfiction book about the art and science of spiritual awakenings. We discuss the interesting phenomenon of Jerusalem Syndrome and the profound effect holy places can have on some people, a few of his stories and experiences with self-proclaimed messiahs in Jerusalem, his research surrounding the connection between faith and mental illness, how the wiring in the brain changes as a result of regular spiritual practice, Brad’s personal shift from neutral journalist to spiritual author, and much more. About Brad: Brad is an author and journalist with twenty-plus years working at the highest levels of publishing. He's written hundreds of articles and essays for top publications including The New York Times Magazine and Book Review, Newsweek, GQ, Wired, National Geographic Adventure, Men’s Journal, George, and Outside, where he remains a contributing editor. His book Real Mosquitoes Don't Eat Meat (This and Other Inquires About the Oddities of Nature) was published by W.W. Norton's Countryman Press and answers quirky questions about the natural world. While working as a freelance writer, Brad traveled across America and around the world, interviewing people from all walks of life, including celebrities, politicians, professional athletes, explorers, spiritual gurus, and anarchists. He’s ridden the campaign bus with presidential candidates, broken bread with cult leaders, played polo with tech billionaires in India and pounded vodka shots with Russian cosmonauts. He's floated up the Amazon, tailed explorers in Greenland, and surfed with zany fundamentalist Christian surfer missionaries in Indonesia.

Mike Malone speaks with Dan Crissman, senior editor at Countryman Press, about publishing, brewing and his book projects, including "The Fermented Man" and "Mountain Brew." Beers sampled are Bock Bock imperial bock from Shmaltz (NY) and Kent Falls Field Beer Spelt Saison (CT).