Podcasts about craigie on main

One year ago I was on my New England Cannabis Culinary tour where I at at 40 of the best restaurants in Massachusetts, Maine, Vermont and New Hampshire.  It was simply epic and a reminder of how different the World was a year ago.  The restaurants in todays episode are Yvonne's and Craigie on Main.  These are two of Boston's finest. The Marijuana Strain Of The Day for this episode is Double Black. It's a strong indica strain that relaxes and can help with sleep.  Double Black is beautiful. I produced this video about a year ago as I was in the early stages of traveling to all legal marijuana states.  Coming soon I'll be featuring seasons with over 200 restaurants from NYC, Chicago, San Francisco, DC, Detroit, Buffalo, Niagara Falls, Anchorage, Seattle, Portland Oregon and Portland Maine, Denver, New Hampshire, Vermont, Virginia, Maryland and more.  Support your local restaurants and food banks.  Visit StonerFoodCritic.com and Inhale America with Joel.

Season 8: Boston, MA features Tasting Counter and Waypoint for Day 2 of 7 days in Boston. Legal weed, insanely tasty food at 18 of Boston's Top Rated and Best Reviewed Restaurants. Pack a bowl then eat a bowl of culinary magic with me at: Asta, Bambara, Bar Mezzana, Café Sushi, Celeste, Craigie On Main, Giulia, O-Ya, Osteria Marco, Sarma, Select Oyster Bar, SRV, Tasting Counter, The Table at Season To Taste, Toro, Uni, Yvonne's. Seven episodes from Season 8: Boston on deck. Subscribe and follow the greatest cannabis and culinary journey ever attempted (in legal marijuana states). See All 24 Seasons of High Speed Dining with Stoner Food Critic Joel Haas as he Inhales America: www.highspeeddining.com  

Season 8: Boston, MA features O-Ya and Bambara Grill for Day 1 of 7 days in Bean Town. Legal weed, insanely tasty food at 18 of Boston's Top Rated and Best Reviewed Restaurants. Pack a bowl then eat a bowl of culinary magic with me at: Asta, Bambara, Bar Mezzana, Café Sushi, Celeste, Craigie On Main, Giulia, O-Ya, Osteria Marco, Sarma, Select Oyster Bar, SRV, Tasting Counter, The Table at Season To Taste, Toro, Uni, Yvonne's. Seven episodes from Season 8: Boston on deck. Subscribe and follow the greatest cannabis and culinary journey ever attempted (in legal marijuana states). See All 24 Seasons of High Speed Dining with Stoner Food Critic Joel Haas as he Inhales America: www.highspeeddining.com  

Season 8 is Boston, MA.  Legal weed, insanely tasty food at 18 of Boston's Top Rated and Best Reviewed Restaurants. Pack a bowl then eat a bowl of culinary magic with me at: Asta, Bambara, Bar Mezzana, Café Sushi, Celeste, Craigie On Main, Giulia, O-Ya, Osteria Marco, Sarma, Select Oyster Bar, SRV, Tasting Counter, The Table at Season To Taste, Toro, Uni, Yvonne's. Seven episodes from Season 8: Boston on deck. Subscribe and follow the greatest cannabis and culinary journey ever attempted (in legal marijuana states). See All 24 Seasons of High Speed Dining with Stoner Food Critic Joel Haas as he Inhales America: www.highspeeddining.com  

Which is more important, ‘what’ you do or ‘why’ you do it? The two trailblazing business leaders on this episode of Add Passion and Stir are driven by more than just the bottom line. Jeff Swartz, former CEO of Timberland, and James Beard Award-winning chef Tony Maws (Craigie on Main, Kirkland Tap and Trotter) prioritize social justice in their work. Speaking with Share Our Strength founder and CEO Billy Shore, Swartz and Maws express their passion for purpose beyond profit. “It took me 30 years to figure out that the question is not ‘what?,’ it’s ‘why does it matter,’” says Swartz. “It wasn’t altruistic – it was deeply needful. I wanted a purpose beyond making the quarter.” Under his leadership, Timberland supported nonprofits like Share Our Strength and City Year. Maws sets high standards for his work fighting child hunger with the No Kid Hungry campaign. “I wish I could do more. There are kids that are not being provided with food and the happiness that comes with it… to me it’s just revolting,” he states.In this tumultuous and uncertain time in our country, Swartz, Maws and Shore also discuss how we can all cope. The election made Maws think differently. “I’m looking for my own bullet points: what are the things that I can do? How am I going to have an impact?,” he says. “It needs to be more than what I have been doing.” Swartz is also ready to act. “The election’s not over,” he says. “People [are] not asking the right question. They should be saying ‘Here’s what it is… now what are we going to do about it?’” He is certain that we all have to do our part. “Sitting on the sidelines and being an angry victim just doesn’t cut it.” Listen to this motivating conversation about finding purpose and meaning in your life.

Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great. Tune in to this week’s episode of “Chef’s Story” and meet the Cambridge, MA based chef. Learn about his restaurant, Craigie On Main, and hear his culinary influences and the journey he took to become the renowned chef he is today. This program was sponsored by S. Wallace Edwards & Sons. “My mom is my harshest critic in a very loving way.” [07:00] “I love my restaurant -this will always be my baby – but I’d love to do something more rustic, casual and louder.” [19:00] “I get to cook for people every day and put smiles on their faces – I never take that for granted. It’s powerful.” [21:00] –chef Tony Maws on HeritageRadioNetwork.org