Podcasts about culinary

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Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump is in a full-blown panic after another Miller bizarre on-air meltdown this time revealed more Epstein secrets.Then, on the rest of the menu, Trump ordered the removal of a congressionally mandated report on missing and murdered native Americans, calling it DEI content; a twice-convicted fraudster who had his lengthy sentence commuted by Trump, was ordered to serve thirty-seven years in prison for a new fraud conviction; and, US Senators from Oregon and California called on a top federal election official who falsely claimed Democrats need “illegal citizens” to vote to win elections and publicly mused about committing voter fraud herself, to rescind those statements or resign immediately.After the break, we move to the Chef's Table where the British defense secretary warned Russia that it was ready to deal with any incursions into its territory after a spy ship was detected on the edge of UK waters north of Scotland; and, for years the US has warned others to avoid loans from Chinese state banks, but under Trump, it's the biggest recipient of all.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In Nigeria, the word chop is used for food and feasting, and to say "come chop" is an invitation into sharing and community. This is precisely how Ozoz Sokoh's debut cookbook, Chop Chop: Cooking the Food of Nigeria begins. It is warm, inviting, and open to all those who are interested in learning about Nigerian cuisine, and the role of home cooks in creating the most beloved classic Nigerian dishes.  Ozoz herself is a food explorer, educator, and traveler by plate. She is a professor of Food and Tourism Studies at Centennial College, and makes her home with her three teenage children in Mississauga, part of the Treaty Lands and Territory of the Mississaugas of the Credit First Nation in Ontario, Canada. Her work documents and celebrates Nigerian and West African cuisine, and she is particularly fascinated by all the ways we're similar. Be it through dishes, drinks, material culture or more, Ozoz explores these across geographies, cultures, and histories, in spite of our apparent differences.  In today's conversation, we explore a wide range of the history and future of Nigerian cuisine, including the stories of how ingredients came to be in Nigerian dishes, the homegrown love of protein (and why it's not the relationship to protein you'd expect in a Western lens), and how Ozoz approaches exploring the histories of recipes and cuisine across Nigeria. Resources: Ozoz's Website Kitchen Butterfly Blog Instagram: @kitchenbutterfly Feast Afrique Website  TikTok: @ozozsokoh  

Would you like to learn more about earning scholarships as a college student? Then download our free guide, Scholarships for College Students. This free guide shares the five steps for earning scholarships as a college student. Links to more free scholarship resources are also included. Go to https://www.scholarshipgps.com/collegescholarships ---------- If your child is turning 18, whether they are going away to college or remaining at home, please consider getting a Power of Attorney in place. You can use my discount code, ScholarshipCoach20, to take 20% off the total price at Mama Bear Legal Forms when you use this link: https://www.mamabearlegalforms.com/youngadult?oid=1&affid=44 ---------- Today, we are joined by Kolby Goodman, a career strategist and job search expert dedicated to helping students and emerging professionals successfully navigate today's competitive job market. Kolby is also the author of “Start Now: And 49 Other Things You Can Do To Be Employed By Graduation.” In our conversation, Kolby and I discussed: What students (and their parents) get wrong about finding a job after graduation Skills students need to gain employment after graduation Why students shouldn't think of themselves as ‘just a job seeker' What it looks like when a student is career-ready before they graduate What a student should start doing in their freshman or sophomore year to land a great job after graduation Advice for students who don't know what they want to do yet Advice for parents who want to help their student prepare for life after college And much more… To connect with Kolby and learn more about how he works with students and families, go to employedbygraduation.com. You can also find him on LinkedIn. ---------- Featured Scholarships: Fleschner, Stark, Tanoos & Newlin $2000 FSTN Veteran Scholarship Jan Dils, Attorneys at Law $1000 Path to Success Scholarship Kaire & Heffernan $1000 I Am A Fighter Scholarship WebstaurantStore $5000 Culinary and Hospitality Scholarship $1000 Carson Scholars Fund Scholarship $2000 Bucket List Scholarship $2000 Smarter College A Better Financial Future Scholarship Subscribe to the free "Your Daily Scholarship" Newsletter here: https://nodebtcollege.substack.com/  

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's Judge Cannon scheme gets blown wide open.Then, on the rest of the menu, Trump's choice to lead federal prosecutions in the Southern District of Florida flunked out of an entry-level job in that same office several years ago; Kash Patel was accused of 'clear abuse' as an elite FBI swat team is assigned to protect his middling country music star girlfriend; and, there's so many good people on both sides, Charlotte, North Carolina went from Dapper Nazis surrounding a synagogue to a full blown Nazi blitzkrieg.After the break, we move to the Chef's Table where the UK Twitter hacker who breached Obama's account has been ordered by Britain's Crown Prosecution Service to repay $5.4 million in Bitcoin; and, a special tribunal sentenced Bangladesh's ousted Prime Minister Sheikh Hasina to death on charges of crimes against humanity for her student crackdown that killed hundreds of people and led to the toppling of her 15-year rule.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

James Beard–nominated chef Paul Smith joins Dave Weekley on Hotline for a deep dive into Thanksgiving cooking — from the right way to brine a turkey to exactly how much bird you should buy per guest. Paul breaks down foolproof brining techniques, safe stuffing alternatives, make-ahead prep strategies, and how to avoid the classic “dry turkey” disaster. The conversation also touches on holiday restaurant trends, Virginia Tech's surprising coaching shakeup, and listener questions on thawing and roasting the perfect bird

Growing up in Stockton's Khmer refugee community, Nite Yun knew some about her family's history and heritage, but it was only after she visited Cambodia for the first time at age 24 that she connected deeply with her roots. Returning to the Bay Area, she opened the acclaimed Nyum Bai restaurant in Fruitvale, after being nurtured by the culinary incubator La Cocina. Now, she is the chef and owner of Lunette in the Ferry Building, and author of a new cookbook with recipes and reflections on her childhood and cooking in the Bay Area. Guests: Nite Yun, chef and owner, Lunette, a Cambodian restaurant in the Ferry Building. Yun is the author of the cookbook, "My Cambodia: A Khmer Cookbook." Leticia Landa, executive director, La Cocina Learn more about your ad choices. Visit megaphone.fm/adchoices

Takeaways: The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts. Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen. Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world. The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face. A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences. In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements. Mentioned in this episode: Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

This week, we discuss the surprisingly dark and complicated history of breakfast cereal.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, a furious federal judge tore into the Trump DOJ over hours of missing grand jury transcript.Then, on the rest of the menu, a Bay Area nature writer's book has been banned from Yosemite following Trump's order to remove and revise “negative” information relating to American history; Trump's Border Patrol Gestapo goon vowed retaliation after a judge suggested over six hundred wrongly held detainees be released; and, Newport, Oregon residents expressed outrage about the relocation of a US Coast Guard rescue helicopter facility, and the federal immigration enforcement gulag that could take its place.After the break, we move to the Chef's Table where in retaliation for Charlie Kirk's killing, Trump designated four left-wing European networks that had nothing to do with Charlie Kirk's killing, as terrorist organizations ; and, British billionaire Joe Lewis is pardoned by Trump for insider trading and conspiracy crimes in New York.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump abruptly ended his press conference on the Continuing Resolution being signed into law over questions about the Epstein emails that were released.Then, on the rest of the menu, a former speaker of the Louisiana House of Representatives was charged with felony theft in connection with a missing thirteen hundred year old piece of historic cypress that had been on display at the State Capitol; Trump did not move the thirteen hundred pound Resolute Desk to Mar a Lago, but he does have a lightweight replica on display there; and, an obscure new Montana law lead to the trashing of tens of thousands of votes.After the break, we move to the Chef's Table where UK economic growth slowed to a near standstill after a cyberattack halted production at the country's biggest automaker; and, the G7 diplomats publicly showed support for Ukraine but avoided contentious issues like US extrajudicial killings on the high seas and the Trump trade war.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this episode of Next Up, the team from Garland ISD—Craig Hempel, Jennifer Miller, and Chef Kevin Jenkins—breaksdown how they transformed one of Texas's largest districts into a model for freshly prepared, student-centered school meals. Their story immediately raises a powerful question: How can a district this size pull off scratch cooking at this scale? They share how their “Freshly Prepared” philosophy makes scratch cooking more approachable, supported by hands-onculinary training and simple recipe videos filmed on an iPad. The team also highlights their award-winning partnership with Action for Healthy Kids, their Healthy Meals Incentive Awards, and the creative dishes that students now love—from Cuban sandwiches to Mediterranean bowls. It sparks another thought:How does restaurant-quality creativity change the way students view school meals? Garland ISD's commitment to community engagement—through Menu Advisory Committee meetings, parent conversations, and strong social media presence—shows how transparency can turn critics into advocates. This episode offers inspiration and real strategies for anyone working in child nutrition, culinary leadership, or education who wants to see what's possible when a district fully commits tobetter food for kids. Connect with us! Instagram:https://www.instagram.com/nxtgen_network/ Instagram:https://www.instagram.com/nextuptalkshow/ Instagram:https://www.instagram.com/nxtgenmarlon/ Facebook:https://www.facebook.com/NxtGenNetwork365 Linkedin:https://www.linkedin.com/company/nxtgen-network/ Twitter:https://twitter.com/NxtGen_Network TikTok: https://www.tiktok.com/@nxtgen.networkSubscribe and Listen to the Next UpPodcast HERE:

This week, Maria is joined by Gabriele Fabbro, the director of a film called Trifole about truffles and Colleen Kerman from a company called Tuscan Women Cook! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠⁠⁠

In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo sits down with Chef Isaac Duque to discuss his unique dining concept, 'Whet,' which stands for 'We Here Eat Together.' After a spontaneous yet successful pop-up dinner experience in Wake Forest, Chef Isaac reveals his vision of merging food and music to trigger nostalgia and create unforgettable dining experiences. The chef shares his journey from an audio engineer in South Florida to becoming an innovative pop-up dinner host in North Carolina, all while highlighting his love for diverse flavors and community dining. Isaac gives a behind-the-scenes look at his multi-course dinners, featuring dishes like Brazilian cheese bread and duck skewers, and discusses the joys and challenges of creating these unique culinary events. Tune in to hear about his plans for future collaborations and his favorite Thanksgiving traditions, all delivered with the charm and humor of Max's colorful hosting style. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

Host: Carol MacAllister Guest: WV VP of Resident Life, Stacy Musser Description: Stacy Musser started at Willow Valley part-time in Culinary when she was 17 years old. Since that fateful first job, she has grown with the organization, progressively wearing many hats and now multiple hats simultaneously. The breadth of her responsibilities, which grew as the organization grew and grew, is staggering when you spread them all out as we attempted to do in this podcast. Musser discusses her family background, her reliance on mentorship and collaboration in her leadership style, and the complexities of managing multiple calendars and budgets to serve a diverse resident population. Talking fast, taking nary a breath, we get a glimpse of what Stacy does for the 2600 residents, who take the seamless operation of all our amenities for granted. Listen closely, and maybe more than once, then stop by her office in the Upper Level of the Cultural Center to say thank-you. go to: https://vimeo.com/909183218/230aa7e1ff to understand what Stacy does.

Leah Cohen is the chef, author, and Top Chef alum behind NYC's Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it's like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer's awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can't find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

From Caribbean flavors that deserve a Michelin star to the top luxury destinations already heating up for 2026 — this episode has it all.If you love food, culture, and staying ahead of travel trends, you'll want to tune in to this week's Luxury Travel News edition of the “You Deserve A Luxury Vacation” podcast.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump spiraled out of control on live television during an Oval Office press conference where he kissed merry widow Erika Kirk and attacked Marjorie Taylor Greene for her recent comments on affordability.Then, on the rest of the menu, Fullerton, California police let a woman go who was held at gunpoint in her car by an ICE agent because “no crime had occurred;” Pam Bondi's Department of Justice has lost thousands of experienced staff and attorneys, and it has been unable to bring in enough new talent to make up for its losses; and, Trump has withdrawn more nominees since his return to office than any other president in a single year over the last four decades.After the break, we move to the Chef's Table where deadly air pollution levels surged in India's capital of New Delhi; and, Dutch officials vowed to erect a permanent memorial to Black American soldiers who helped liberate the Netherlands from the Nazis, after the Heritage Foundation complained the American Battle Monuments Commission of defying Trump's purge on racial diversity programs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

To mark 20 years of Design Matters, Debbie Millman revisits standout moments with Julia Turshen, Christina Tosi, Gabrielle Hamilton, Fanny Singer, and Will Guidara—voices who reimagined how we cook, write, and welcome. From recipe testing as poetry to tinkering with desserts, from building a neighborhood bistro to building a culture of “unreasonable hospitality,” these excerpts show how design shapes flavor, service, and the shared joy of a good meal.Interested in learning more about upcoming TED events? Follow these links:TEDNext: ted.com/futureyou Hosted on Acast. See acast.com/privacy for more information.

On this week's episode of The RV Atlas Podcast, we're heading out on an unforgettable culinary adventure with Linda Ly, author of The Route 66 Cookbook: The Best Recipes from […] The post The Route 66 Cookbook: A Culinary Road Trip with Linda Ly appeared first on The RV Atlas.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump was booed mercilessly at the Washington Commanders/Detroit Lions matchup, which means ‘centrist' Democratic Senators will cross the aisle and vote to name the stadium after the convicted felon.Then, on the rest of the menu, after massive election wins across the country repudiating Trump's MAGA America, eight Democratic Senators picked a weird time to capitulate and go full Vichy on the shutdown; Ghislaine Maxwell has been pampered so much her prison warden has been accused of corruption in anticipation of Trump commuting the sentence for the convicted pedophile; and, to make matters worse, Trump pardoned dozens of his allies, fake GOP electors and insurrection co-conspirators involved in overthrowing the 2020 election.After the break, we move to the Chef's Table where the United Kingdom is outraged the BBC went Vichy and culled its top bosses because of Trump's criticisms about their January 6 edits; and, British intelligence officials were left “incredulous” as “Crazy-Eyes” Patel compromised the “Five-Eyes” intelligence-sharing agreement between the two countries that had held strong since 1938.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Many of us in the South were lucky enough to grow up surrounded by women whose devotion to family and culinary skills filled our lives with delicious food. This week, we pay tribute to those flavor mavens with a trio of interviews celebrating Southern women's culinary voices. We begin with Toni Tipton-Martin, who serves as editor-in-chief for Cook's Country magazine, which is published by America's Test Kitchen. Although Toni is not a Southerner by birth, through her role at ATK, she developed a passion for Southern cooking, with a special fascination for the women who played such an influential part in its development. Along with TV personality Morgan Bolling, Toni recently shepherded the publication of When Southern Women Cook, which features 300 recipes and stories from 70 Southern contributors. Next, we speak to Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with a new voice of the South, Vassiliki Ellwood Yiagazis, owner of Smoke & Honey in New Orleans. The restaurant and menu draw on Vassiliki's Jewish heritage and her upbringing in Greece. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Many of us in the South were lucky enough to grow up surrounded by women whose devotion to family and culinary skills filled our lives with delicious food. This week, we pay tribute to those flavor mavens with a trio of interviews celebrating Southern women's culinary voices. We begin with Toni Tipton-Martin, who serves as editor-in-chief for Cook's Country magazine, which is published by America's Test Kitchen. Although Toni is not a Southerner by birth, through her role at ATK, she developed a passion for Southern cooking, with a special fascination for the women who played such an influential part in its development. Along with TV personality Morgan Bolling, Toni recently shepherded the publication of When Southern Women Cook, which features 300 recipes and stories from 70 Southern contributors. Next, we speak to Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with a new voice of the South, Vassiliki Ellwood Yiagazis, owner of Smoke & Honey in New Orleans. The restaurant and menu draw on Vassiliki's Jewish heritage and her upbringing in Greece. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Juice Basin and Owner Madeline VricellaAmaris welcomed Madeline Vricella, co-owner of Juice Basin, to discuss her background in hospitality and the family's connection to the juice industry. Madeline shared her experience working in hotels and her family's history in citrus, which she felt that owning Juice Basin was meant to be. They discussed the smooth transition when Madeline and her partner took over ownership of the business' original founder, and Madeline expressed gratitude for the ongoing support from the previous owner. The conversation also touched on the importance of using organic fruits in their products and the collaborative aspect of preparing juices.Madeline discussed Juice Basin's sourcing challenges, noting that they are the only USDA organic certified juice manufacturer and rely on partners to source organic fruits year-round. She explained that while they try to stay seasonal, they sometimes need to substitute with other juices like greens or beet when certain fruits are unavailable. Madeline further explained that Juice Basin offers 45 different juices and various cleanses, including a popular bridal cleanse and custom options for special dietary needs. She highlighted the benefits of wheatgrass shots, which are known for their energy-boosting and immune-boosting properties, and mentioned that some customers use shots like the Painless Shot (ginger and turmeric) for daily maintenance. Madeline also noted that the business ships products nationwide and is looking to expand its online presence to reach more customers.https://www.juicebasin.com/Chef Jim Hasson with Stargazy, Tanglewood Fire & Smoke, & Passion Projects/other Collaborations:Jim shared his career journey, starting with his childhood where he learned to cook with limited resources and watching PBS cooking shows. After briefly working as a police officer, he transitioned into the culinary industry, working at various restaurants including fast-casual concepts which eventually led to working inside higher-end restaurants. He described how he took jobs focused on learning new skills, eventually becoming a plant manager at a butcher before helping open Royal Boucherie where he worked the raw bar. Always a hard worker, Chef Hasson has worked multiple jobs at once, including his current roles at Stargazy off of East Passyunk Ave, Tanglewood Fire & Smoke in Folsom, PA, and current passion projects under his well-named endeavor, "Jimmy Biscuits" with New Jersey-based businesses.https://www.tanglewoodfireandsmoke.comhttps://www.stargazywastaken.comhttps://www.instagram.com/jimmybiscuits1971/?hl=enhttps://www.haddonculinary.comhttps://cupcakecarnivale.comReplay from Nov 4th 2024: Jezabel's Cafe:Jezabel Careaga's passion, traditions, and love of food is palpable when you hear her story in her own words on this week's Food Farms And Chefs Radio Show.  With origins in the hospitality and business management, Jezabel's hands-on approach guided her to creating a venue that was welcoming to not only visitors of Jezabe's Cafe, but also to the individuals who work in the spaces that she crafted by hand. Ultimately, she shares the comforting meals she grew up with through her menu, store, and bakery.  https://www.jezabelscafe.com

On Nov. 15, Beignet Fest in New Orleans will host its 8th annual event. Not only is this festival highlighting a culinary fan favorite, the event as a whole was created to support the Beignet Fest Foundation and its mission to celebrate and support children with autism and their families. This week, we hear from festival founder Sherwood Collins, who tells us about the creation of Beignet Fest, the foundation's many community endeavors and what everyone can expect at this year's event. 

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, the Eleventh Circuit smacked down Judge Aileen Cannon for her coverup of the Trump espionage report.Then, on the rest of the menu, OpenAI is facing seven lawsuits claiming ChatGPT drove people to suicide even when they had no prior mental health issues; Dozy Don and Crash Duffy have cancelled hundreds of air flights nationwide, leaving travelers scrambling for last second, alternate travel plans; and, Trump pardoned the former Tennessee House speaker and his former top aide in the state legislature just weeks after they were sentenced to prison on public corruption charges.After the break, we move to the Chef's Table where Honda's profit slips as Trump's tariffs take their toll on Japanese automakers; and, Serbian lawmakers passed a special law clearing the way for a real estate project financed by Trump's son-in-law Jared Kushner, despite widespread public opposition and legal hurdles.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Hedrun Metzler, the author of the German Heritage Baking Cookbook joins Maria to talk about the connecting power of baking, as well as the importance of passing down memories and recipes through the generations.Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠⁠⁠

This week on the Sumud Podcast, we sit down with Sami Tamimi, award-winning chef, author, and co-founder of Ottolenghi, to explore how heritage, hard work, and heart have shaped his life from Jerusalem to London's kitchens. Sami Tamimi is a British-Palestinian chef and author whose cooking is deeply rooted in the flavors of his homeland. In his first solo cookbook, Boustany: A Celebration of Vegetables from My Palestine, he embarks on a vibrant journey through Palestinian culinary traditions, celebrating simple, colorful dishes centered around vegetables and grains. This exploration builds on his earlier work as co-founder of the Ottolenghi restaurants and co-author of bestselling cookbooks: "Falastin" and "Jerusalem: A Cookbook". "Boustany" is Sami's homage to the food and culture of Palestine. In this deeply personal conversation, he reflects on his early life under occupation, his rebellious path from a truck company to the kitchen, and the struggle of navigating Israeli kitchens as a Palestinian chef. Sami opens up about cultural appropriation in “Israeli cuisine,” the politics of food, and the creation of his newest book, "Boustany", a love letter to Palestinian memory, land, and flavor. With humor and grace, Sami reminds us that every dish carries a story of land, family, and survival.

On today's poddy, everyone's a pro chef in their own kitchen. Follow The Big Show on Instagram Subscribe to the podcast now on iHeartRadio, YouTube, or wherever you get your podcasts!Featuring Jason Hoyte, Mike Minogue, and Keyzie, "The Big Show" drive you home weekdays from 4pm on Radio Hauraki.Providing a hilarious escape from reality for those ‘backbone’ New Zealanders with plenty of laughs and out-the-gate yarns.Download the full podcast here:iHeartRadioAppleSpotifySee omnystudio.com/listener for privacy information.

Chicago chef opens new River North restaurant: brings new culinary vision to downtown

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, the Supreme Court's decision about whether Trump's trillion dollar Tariff scheme is unconstitutional or illegal, all comes down to which way Gorsuch and Amy Coney Barrett flip.Then, on the rest of the menu, a Senate committee hearing devolved into a “stalking” shouting match after a Republican member admitted to tracking Democratic Senator's cars and spying on them; a Republican-appointed federal judge blasted ICE's “fictional” attempt to jail an innocent man to twenty years over their own goon's self-inflicted injury; and, eleven states sued the Trump administration over “unlawful terms” placed on FEMA grants.After the break, we move to the Chef's Table where the United States arrested five men in California at Germany's request in an international probe of online fraud involving German payment providers; and, dozens of swastikas painted in human blood were smeared on dozens of cars, hundreds of mailboxes and scores of building facades in the central German town of Hanau, infamous for the racist mass killing of immigrants in 2020.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Chicago chef opens new River North restaurant: brings new culinary vision to downtown

This week, Where's My Money host Reagan White sits down with renowned chef and restaurateur Al Brown, to explore his journey from rural roots to culinary icon. Brown reflects on his upbringing, the creation of Logan Brown, Depot, Federal Deli, and Best Ugly Bagels. He emphasises authenticity, informality, and generosity as the heart of his brand. Brown shares insights into building strong teams, staying hands-on, and balancing creativity with commercial success. Powered by ⁠⁠⁠⁠⁠⁠⁠enable.me⁠⁠⁠⁠⁠⁠⁠ Watch us on ⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ /⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠ /⁠⁠⁠⁠⁠⁠⁠ Tik Tok⁠⁠⁠⁠⁠⁠⁠: @wheresmymoneynz ⁠⁠⁠⁠⁠⁠⁠Reagan White Instagram⁠⁠⁠⁠⁠⁠⁠ Where's My Money? ⁠⁠⁠⁠⁠⁠⁠Linktree⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Chicago chef opens new River North restaurant: brings new culinary vision to downtown

Siham LahmineOwner & Cultural Curator, Morocco's First Local >> Woman-Owned Culinary & Luxury Heritage ToursMorocco Travel Organizerhttps://adventuretravelmarketing.com/guest/siham-lahmineSiham Lahmine is the mastermind behind Morocco Travel Organizer. Recognized for her talents in luxury bespoke travel experiences, she creates fully immersive tours showcasing Morocco's highlights, cultural richness, and culinary delights. As a local expert, she leaves no stone unturned when it comes to exploring the country's uniqueness.Siham Lamine is a leading Moroccan cuisine expert with over 10 years of experience leading culinary adventures across Morocco and Fes. She has a deep knowledge and understanding of the country's culinary heritage and traditions, allowing you to experience them through her in-depth and immersive tours. Additionally, Ms. Lahmine brings travelers on a historic food journey across the Medina's souks. Finally, she has hosted renowned Chef Ainsley Harriot known for his BBC cooking game shows Can't Cook, Won't Cook, and Ready, Steady, Cook among other famous names.summaryIn this episode, Jason Elkins speaks with Siham Lahmine, a cultural curator and owner of Morocco Travel Organizer. They discuss the unique challenges faced by women in the Moroccan tourism industry, the cultural significance of food in Moroccan society, and Siham's personal journey from a passion for food to establishing her own culinary tourism business. The conversation delves into the importance of community, family influence, and the stories behind Moroccan cuisine, as well as the realities of working in tourism and advice for aspiring professionals.takeawaysSiham is the owner of Morocco Travel Organizer, focusing on culinary and luxury heritage tours.Women in Morocco face unique challenges in the tourism industry, often dominated by men.Culinary experiences are a way to share Moroccan culture and heritage.Food is a central part of Moroccan identity and community bonding.Siham's passion for food was influenced by her family, especially her mother and grandmother.Travelers appreciate learning about food stories and cultural rituals during tours.Traditional Moroccan dishes require time and effort to prepare, reflecting love and care.Siham emphasizes the importance of personality over formal tourism education in the industry.The role of women in tourism is evolving, but cultural expectations still pose challenges.Siham encourages aspiring tourism professionals to experience the industry before committing to it. Learn more about Big World Made Small Adventure Travel Marketing and join our private community to get episode updates, special access to our guests, and exclusive adventure travel offers on our website.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Fox State Regime Media lost it on live television over the massive election rejection of Trump and MAGA.Then, on the rest of the menu, Trump ousted the Inspector General of the US housing regulator involved in the Pulte-led mortgage probes of his foes; Trump's top immigration goon has been accused of inventing a rock attack to justify the use of tear gas, then lying about it in court; and, Oregon is suing the Trump administration over $17.9 million in grant funding the state uses for emergency preparations and domestic security.After the break, we move to the Chef's Table where Mexico President Claudia Sheinbaum has pressed charges against a drunk man who harassed her in the street near Mexico's seat of government, saying it was an assault on all women; and, Pope Leo called for ‘deep reflection' about the treatment of detained migrants in the United States.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Fluent Fiction - Japanese: Harvesting Wisdom: Haruto's Autumn Culinary Quest Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ja/episode/2025-11-05-08-38-20-ja Story Transcript:Ja: 錦市場は秋の京都で活気に満ちた場所です。En: にしきいちば is a lively place in きょうと during the autumn season.Ja: 紅葉の葉が舞い散り、空気は清々しく、その中で出迎えてくれるのは、幅広い香りを放つ露店たちです。En: As the autumn leaves dance in the air and the atmosphere is refreshing, you are welcomed by stalls emitting a wide variety of scents.Ja: この場所には、特にこの季節の鮮やかな野菜や果物が所狭しと並べられています。En: In this place, especially during this season, vibrant vegetables and fruits are arrayed in abundance.Ja: その朝、若い料理学生のはるとは、特別な料理の食材を探しに親友ゆいと錦市場に来ていました。En: On that morning, a young culinary student named Haruto came to にしきいちば with his best friend Yui to search for ingredients for a special dish.Ja: はるとには、教授を驚かせる特別な秋の日本料理を作るという目標があります。En: Haruto has the goal of creating a special autumn にほんりょうり to surprise his professor.Ja: しかし、選択肢の多さに戸惑い、どの食材が秋をよく表現できるか迷っています。En: However, faced with a vast array of choices, he's confused about which ingredients best capture the essence of autumn.Ja: 「どうしよう、ゆい。En: "What should I do, Yui?Ja: どれがいいか全然わからないよ」と、はるとはため息をつきました。En: I have no idea which is the best choice," Haruto sighed.Ja: 彼はあちこちの店を見ては、何を選べばいいのか決めかねているのです。En: As he looked from shop to shop, he couldn't decide what to select.Ja: そんな姿を見たゆいは、微笑んでやさしく彼に言いました。En: Seeing this, Yui smiled and gently said to him, "Haruto, trust your instincts.Ja: 「はると、自分の直感を信じて。En: When it comes to autumn, what ingredients come to mind?"Ja: 秋といえば、どんな素材を思い浮かべる？En: Receiving those words, Haruto decided to reconsider.Ja: 」その言葉を受けて、はるとは考え直すことにしました。En: He began to pick from the fresh and colorful vegetables and fruits imbued with the scent of autumn.Ja: 彼は秋の香りをまとった色鮮やかな野菜や果物の中から、鮮度の良いものを手に取り始めました。En: Still, he felt something was missing.Ja: でも、何かが足りないと感じています。En: Amidst this, he found his way to a stall deep in the market.Ja: そんな中、市場の奥で一軒の露店にたどり着きます。En: There, he encountered an elderly vendor handling highly unusual mushrooms.Ja: そこには、とても珍しい茸を扱う年配のベンダーがいました。En: "These are まつたけ.Ja: 「これは、松茸だよ。En: They're perfect for autumn flavors," the elderly vendor said.Ja: 秋の味覚には最適だ」と、その年配のベンダーが言いました。En: The matsutake were more splendid than any he'd seen elsewhere, and their rich aroma moved Haruto's heart.Ja: その松茸は他では見かけないほど立派なもので、その濃厚な香りがはるとの心を動かしました。En: "This is it!Ja: 「これだ、この松茸さえあれば…！En: As long as I have these matsutake...!"Ja: 」と、はるとは心の中で確信しました。En: Haruto was convinced, deep in his heart.Ja: ゆいのアドバイスのおかげで、ついに自信を取り戻したはるとは、必要な食材をすべて手に入れることができました。En: Thanks to Yui's advice, Haruto regained his confidence and was able to gather all the necessary ingredients.Ja: 料理を完成させたはるとは、教授にその特別な一品を披露しました。En: Once Haruto completed the dish, he presented it to his professor.Ja: 教授は、はるとの創造性と季節感を緻密に表現した料理を絶賛しました。En: The professor praised the dish, which meticulously expressed Haruto's creativity and the seasonal essence.Ja: その日の夜、はるとは自分の反省を思い返しました。En: That night, Haruto reflected on his learnings.Ja: 「ゆいのおかげで、自分の直感に従うことの大切さを学んだ」と、彼はつぶやきました。En: "Thanks to Yui, I've learned the importance of following my instincts," he murmured.Ja: 秋の錦市場での経験を通して、はるとは自信を持って選択できる力を身につけました。En: Through his experience at にしきいちば in the fall, Haruto gained the ability to confidently make choices.Ja: これからも、彼の料理の旅は続くことでしょう。En: And from now on, his culinary journey is sure to continue. Vocabulary Words:lively: 活気に満ちたatmosphere: 空気vibrant: 鮮やかなarrayed: 並べられているculinary: 料理のvast: 広いessence: 本質instincts: 直感imbued: まとったamidst: その中でstall: 露店elderly: 年配のvendor: 商人unusual: 珍しいsplendid: 立派なaroma: 香りconvinced: 確信したprofessor: 教授praised: 絶賛したcreativity: 創造性meticulously: 緻密にexpressed: 表現したreflected: 思い返しましたlearnings: 反省journey: 旅confidence: 自信choices: 選択encountered: 遭遇したcapture: 表現できるconsider: 考え直す

In this inspiring episode of PowerWomen Podcast, host Claire Brown sits down with celebrity chef and entrepreneur Jennifer Maune to talk about her rise from MasterChef fame to launching her own restaurant, Fleur, in downtown Little Rock. Jennifer shares how she's building a French-inspired dining destination, balancing motherhood with six kids, and expanding her brand into home goods, culinary travel, and a future cookbook. Her story is one of passion, purpose, and powerhouse leadership in food and business.     JENNNIFER'S WEBSITE: https://jennifermaune.com/     POWERWOMEN LINKS:     WEBSITE: https://thepowerwomen.org/     LR FACEBOOK GROUP: https://www.facebook.com/groups/1807102609586780     NWA FACEBOOK GROUP: https://www.facebook.com/groups/www.thepowerwomen.org     INSTAGRAM: https://www.instagram.com/powerw.o.m.e.n     YOUTUBE: https://www.youtube.com/@PowerWomenPodcast     Podcast Produced by clantoncreative.com    

Fluent Fiction - Italian: Sweets, Courage, and Autumn: Giuseppe's Culinary Triumph Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-11-04-23-34-02-it Story Transcript:It: Dall'altra parte della palestra del Liceo di Venezia, Giuseppe guardava nervosamente i tavoli pieni di dolci, coperti di biscotti, torte e pasticcini di ogni tipo.En: On the other side of the gym at the Liceo di Venezia, Giuseppe nervously watched the tables full of sweets, covered with cookies, cakes, and pastries of every kind.It: Le foglie autunnali decoravano ogni angolo, donando un tocco stagionale all'ambiente.En: Autumn leaves decorated every corner, giving a seasonal touch to the environment.It: L'aria profumava di cannella e vaniglia, fragrante e accogliente.En: The air smelled of cinnamon and vanilla, fragrant and welcoming.It: La folla era animata, e il chiacchiericcio si mescolava ai rumori dei dolciumi che venivano degustati.En: The crowd was lively, and the chatter mingled with the sounds of sweets being tasted.It: Era il giorno del mercatino di beneficenza della scuola, e Giuseppe era determinato a fare colpo con i suoi biscotti.En: It was the school's charity bazaar day, and Giuseppe was determined to make an impression with his cookies.It: Non solo per raccogliere fondi per la causa, ma perché sapeva che Elena, la ragazza che gli piaceva, sarebbe stata lì.En: Not only to raise funds for the cause, but because he knew that Elena, the girl he liked, would be there.It: Osservava Marco, il suo amico, che faceva segno di andare avanti, incoraggiandolo con un sorriso.En: He watched Marco, his friend, who gestured for him to go ahead, encouraging him with a smile.It: "Va bene," pensò Giuseppe ad alta voce, stringendo i denti per cercare coraggio.En: "Alright," Giuseppe thought out loud, clenching his teeth to find courage.It: Decise di preparare i biscotti seguendo la ricetta segreta della nonna, semplice ma perfetta.En: He decided to prepare the cookies following his grandmother's secret recipe, simple but perfect.It: Tuttavia, la sua mente era affollata di dubbi.En: However, his mind was crowded with doubts.It: "E se i miei biscotti non fossero abbastanza?En: "What if my cookies aren't good enough?It: E se nessuno li volesse?"En: What if no one wants them?"It: Dietro al suo tavolo, Giuseppe sistemava con cura i biscotti appena sfornati su un vassoio elegante che sua madre gli aveva prestato.En: Behind his table, Giuseppe carefully arranged the freshly baked cookies on an elegant tray that his mother had lent him.It: Il cucinare lo calmava sempre, ma oggi la sua tranquillità era difficile da trovare.En: Cooking always calmed him, but today his tranquility was difficult to find.It: Ogni volta che una persona comprava, lui sussultava di speranza.En: Every time someone bought one, he jolted with hope.It: Ma il momento più importante fu quando vide Elena avvicinarsi.En: But the most important moment was when he saw Elena approaching.It: Elena si diresse sorridendo verso il tavolo di Giuseppe.En: Elena walked smilingly towards Giuseppe's table.It: Indossava un maglione leggero che richiamava i colori dell'autunno.En: She was wearing a light sweater that echoed the colors of autumn.It: Giuseppe sentiva il cuore che gli batteva forte.En: Giuseppe felt his heart pounding.It: Elena prese un biscotto e lo addentò.En: Elena took a cookie and bit into it.It: "È delizioso!"En: "It's delicious!"It: esclamò radiosa.En: she exclaimed, beaming.It: "Puoi darmi la ricetta?"En: "Can I have the recipe?"It: Giuseppe respirò per la prima volta da qualche minuto e il suo volto s'illuminò di soddisfazione.En: Giuseppe breathed for the first time in a few minutes, and his face lit up with satisfaction.It: "Sì, certo," rispose, nascondendo un sorriso felice.En: "Yes, of course," he replied, hiding a happy smile.It: Finalmente si sentiva parte di qualcosa.En: He finally felt part of something.It: Gli altri studenti, incuriositi, iniziarono a comprare i suoi biscotti, e presto il vassoio si svuotò.En: The other students, curious, started buying his cookies, and soon the tray was empty.It: Mentre la giornata volgeva al termine, con il sole che calava lentamente, Giuseppe si sentiva rinnovato.En: As the day came to a close, with the sun slowly setting, Giuseppe felt renewed.It: Elena si avvicinò di nuovo, questa volta per proporre qualcosa di inaspettato: "Sto pensando di iniziare un club di cucina.En: Elena came up again, this time to suggest something unexpected: "I'm thinking of starting a cooking club.It: Ti andrebbe di unirti?En: Would you like to join?It: Mi piacerebbe lavorare con qualcuno che ha il tuo talento."En: I'd love to work with someone who has your talent."It: L'offerta di Elena era un'opportunità che Giuseppe non poteva rifiutare.En: Elena's offer was an opportunity Giuseppe couldn't refuse.It: Sorrise, annuendo con entusiasmo.En: He smiled, nodding with enthusiasm.It: "Sarebbe meraviglioso," rispose con ritrovato coraggio.En: "That would be wonderful," he responded with newfound courage.It: Quella sera, mentre il cielo autunnale virava al crepuscolo, Giuseppe si rese conto che non doveva più temere di non essere abbastanza.En: That evening, as the autumn sky turned to twilight, Giuseppe realized he no longer needed to fear not being enough.It: Aveva compreso che essere se stesso e fidarsi delle sue abilità lo aveva portato lontano.En: He understood that being himself and trusting his abilities had taken him far.It: E non vedeva l'ora di iniziare il suo nuovo percorso, al fianco di Elena, nel mondo della cucina e oltre.En: And he couldn't wait to start his new journey, alongside Elena, in the world of cooking and beyond. Vocabulary Words:the bazaar: il mercatinonervously: nervosamentethe gym: la palestrathe leaves: le fogliedecorated: decorateseasonal: stagionalefragrant: fragrantewelcoming: accoglientethe crowd: la follalively: animatathe chatter: il chiacchiericciothe sweets: i dolciumithe courage: il coraggiothe tray: il vassoiothe hope: la speranzathe friend: l'amicothe sweater: il maglioneenough: abbastanzafreshly baked: appena sfornatito encourage: incoraggiareto bite: addentaredelicious: deliziosoto exclaim: esclamareradiantly: radiosato hide: nasconderecurious: incuriositito empty: svuotarsiunexpected: inaspettatothe talent: il talentoto nod: annuire

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Lindsey Halligan is accused of destroying documents, as a Federal Judge demands to see just what exactly Lindsey did in the Grand Jury rooms to get those indictments against Trump's critics.Then, on the rest of the menu, the Trump administration is making unprecedented admission demands of colleges in the Northwest and across the country; MAGA lawyers flipped an anti-KKK law and used it to rip scholarships from Black students; and, Spelman College received a $38 million ‘unrestricted' gift from Bezos-ex, MacKenzie Scott.After the break, we move to the Chef's Table where Mexican President Claudia Sheinbaum ruled out changes to security policies after the assassination of a mayor in the violent state of Michoacan; and, an Australian spy chief accused Chinese security services of widespread intellectual property theft and political meddling.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Emma FriedmanSee omnystudio.com/listener for privacy information.

Send us a textIn this captivating episode of Inside the Bunghole, the team sits down with Mark Stone, a seasoned restaurateur and business partner of Chef Angelo Sosa, to explore his culinary ventures across the country. From Tía Carmen in Indian Wells and Phoenix to Makoto in Vail and Knife Italian Steak in Dallas, Mark shares how his background in international finance evolved into a career in high-end hospitality. His love for wine, first sparked during his Harvard days via a student-led tasting group, continues to influence his approach to restaurant curation. His restaurants aren't just award-winning for their food—Tía Carmen, for example, recently earned a Wine Spectator Award of Excellence for its diverse and thoughtful wine program.Mark dives deep into his philosophy around restaurant development, wine list curation, and sourcing, emphasizing sustainability and locality—from Coachella Valley produce to Santa Monica farmers' markets and Sea of Cortez seafood. He walks listeners through the rigorous process of selecting restaurant locations, why hotels offer strategic advantages, and how travel is a key ingredient in creating authentic concepts. Whether it's partnering with chefs to build thoughtful menus or flying to Asia for inspiration, Mark insists the process must include both creative exploration and hard business sense. He also gives listeners a taste of their luxurious dishes—like aged mole and steaks with bone marrow butter paired with bold reds.The conversation wraps with Mark's views on wine education and service, praising his staff for delivering elevated yet approachable dining experiences. He discusses how wines are selected to match both the Southwestern cuisine and regional guest preferences, with the help of world-class sommeliers like Eduardo Dingler. He also touches on the importance of inclusivity on a wine list—featuring both premium and affordable selections. With humor, humility, and a touch of Harvard sophistication, Mark offers rare insight into how excellence in hospitality is built, sustained, and elevated.Cheers! Please like, follow, subscribe and rate us! We LOVE to hear your comments! Reach out to us on our social media: Facebook and Instagram @insidethebungholeTwitter @bungholepodcastOur webpage is insidethebunghole.buzzsprout.comOR email us at insidethebunghole@gmail.com

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's Justice Department admitted to lying to a federal appeals court about deploying US troops on American soil in Portland.Then, on the rest of the menu, the top Trump-appointed drug regulator at the FDA resigned after federal officials probe ‘serious concerns' about his conduct; somebody should sue CBS and 60 Minutes for deceptively editing Trump losing his cool over his cryptocurrency pardon he claims he knows nothing about; and, Trump's classified docs scandal was 'far worse' than reported.After the break, we move to the Chef's Table where NATO member Romania signed an agreement with German defense company Rheinmetall to build a gunpowder factory in central Romania; and, Trump's efforts to help the US coal industry at home are being undermined by falling sales abroad amid his trade war with China.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

This episode examines the monumental strategic and technological changes sweeping through the cruise industry, from the urgent quest for net-zero emissions to the redefining of onboard experiences and fleet demographics.Decarbonization at a Crossroads (The Fuel Challenge): The industry is accelerating efforts toward achieving net-zero carbon emissions, focusing on a multi-fuel strategy. LNG remains the most practical choice for new ships in the near term, supplemented by drop-in fuels to meet IMO 2030 and 2040 goals. However, operators face hurdles, including supply constraints for sustainable options like bio-LNG, which requires complex solutions like the book-and-claim model to verify green attributes. Methanol is gaining traction, requiring specialized tank construction, as seen with ships like Disney Adventure. While biofuels offer easy retrofitting for existing fleets, feedstock constraints and sustainability documentation standards limit their scalability. Long-term options like hydrogen face significant challenges due to low energy density and the vast infrastructure investments required. Beyond fuels, digitalization is critical for optimizing energy use and delivering immediate emissions reductions through data analytics. Shipowners remain hesitant to invest heavily in unproven technologies without established supply networks and cost-effective options.The Icon Debut (Legend of the Seas): Royal Caribbean's third Icon-class vessel, Legend of the Seas, is set for a July 2026 debut, initially sailing the Mediterranean before repositioning to Fort Lauderdale for Caribbean routes. The ship will feature world-first entertainment, including the debut of Broadway's Charlie and the Chocolate Factory at sea, alongside the renowned AquaTheater and the largest ice arena at sea, Absolute Zero. Culinary innovations include the Hollywoodland Supper Club, inspired by the Golden Age of Hollywood, and the Royal Railway's Legend Station, an immersive, story-driven dining experience tracing Marco Polo's Silk Route. Thrill-seekers can try the Category 6 waterpark and the Crowns Edge ropes course, which ziplines 154 feet above the ocean. The ship is currently in the outfitting phase following its August 2023 float-out.P&O's Adults-Only Shift: P&O Cruises is strategically opening its formerly adults-only ships, Arcadia and Aurora, to select family-friendly sailings starting December 2026. This shift addresses the increasing market demand for multi-generational holiday options. This change has generated mixed reactions, with some long-time passengers expressing concern that the children will disrupt the tranquil atmosphere cultivated over nearly 20 years. While families are excited for options on smaller, traditional ships, P&O will only provide family-friendly entertainment, children's menus, and amenities like bottle warmers, not dedicated kids clubs or babysitting services. Passengers booked before the change have the option to switch to another adults-only cruise or receive a full refund if they act by December 1, 2025.

Culinary nutrition is reshaping how dietitians connect food, culture and science – and Sharon Croxford is leading the way. An award-winning academic, chef and dietitian, Sharon shares her journey from Istanbul cooking schools to Australian classrooms, and how she's helping redefine the role of food and culture in dietetic practice. Tune in for a thought-provoking conversation on this evolving field. In this episode, we discuss: What makes culinary nutrition distinct from traditional approaches to food prep and cooking skills Key competencies and pathways into the field Strategies to understand diverse food cultures The importance of curiosity and lifelong learning in dietetics Hosted by Brooke Delfino  Click here for the shownotes. The content, products and/or services referred to in this podcast are intended for Health Care Professionals only and are not, and are not intended to be, medical advice, which should be tailored to your individual circumstances. The content is for your information only, and we advise that you exercise your own judgement before deciding to use the information provided. Professional medical advice should be obtained before taking action. The reference to particular products and/or services in this episode does not constitute any form of endorsement. Please see here for terms and conditions.

Send us a textOn this episode of The Whet Palette Podcast, host Brenda Popritkin sits down with David Whitaker, President and CEO of the Greater Miami Convention & Visitors Bureau, to discuss Miami's ever-evolving culinary identity.The last time Whitaker joined the show, Miami had just been named Bon Appétit's Food City of the Year and was taking its first steps into the Michelin Guide Florida partnership. Fast-forward to today, and the Magic City's restaurant scene has exploded—claiming James Beard Award wins, Michelin Keys, and countless national headlines celebrating its chefs and culture. This time, Travel + Leisure reported on the  WalletHub report that officially named Miami the "#1 Food City in North America" in September 2025.Michelin, Miami, and Managing SuccessWhitaker credits Miami's success to both innovation and community resilience.“Once you get to the top, managing success is much harder than building to success,” he notes. “But what a privilege it is to maintain our position as one of the world's top dining destinations.”He highlights how Michelin's arrival didn't just reward 17 or so restaurants, it lifted all of Miami's culinary landscape. From Wynwood to Coconut Grove and Downtown Doral, fine dining has become a lifestyle, not a luxury.Beyond the Stars: Miami Spice and Local SupportPrograms like Miami Spice, which celebrates its 25th anniversary next year, continue to help both diners and restaurateurs thrive. In 2024 alone, a record 387 restaurants participated, generating more than seven million visits to the GMCVB's landing page.“Food is synonymous with lifestyle,” says Whitaker. “It's incumbent on all of us to continue to support our chefs. We can't take them for granted.”The Road Ahead: 2026 and BeyondWhitaker also teases a massive upcoming year for Miami:FIFA World Cup 2026 (nine matches hosted locally)College Football National ChampionshipNHL Winter ClassicFormula One and Miami Open returningAnd through it all, food will remain at the center of the city's global brand.“Miami is where you go if you want to make it big as a chef,” Whitaker adds.The TakeawayFrom Michelin stars to farm-to-table innovation, Miami's dining scene continues to evolve with creativity, resilience, and heart.

In this special episode, we join James Beard Award-winning chef, baker and author Nancy Silverton in her new beautiful restaurant, Osteria Mozza, in Washington DC. Nancy takes us back to her childhood kitchen in Southern California where her mama refused to take shortcuts -- swearing off "convenience cooking" and microwave meals. She reveals that her cooking journey started after a crush she had in college and talks about how she re-learns to love cooking every year in her kitchen in Italy. Plus, we learn how to make her mama's Brisket al Fomo.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The hospitality labor crisis isn't new — but it's evolving. For #NoVacancyNews, Glenn and Anthony Melchiorri spoke with Todd Davis of Chef Agency about what it really takes to recruit and retain culinary talent in today's casino and resort environments. We dig into the post-COVID talent shift, the rise of remote market opportunities, and why empathy, speed, and reputation matter more than ever. If you're still relying on post-and-pray hiring, you're already behind.

Supporting a living legend in the food world comes with unique challenges and extraordinary rewards. As Executive Assistant to René Redzepi, the visionary Danish chef and co-owner of Noma, the three Michelin-star restaurant repeatedly named the best in the world, Matthew McGuigan has a front-row seat to one of the most influential culinary minds of our time. Originally from Sydney, Matthew's path to Noma is anything but ordinary. A professionally trained musician turned entrepreneur, he built his own EA and virtual assistant business in Berlin before finding his rhythm in the fast-paced world of fine dining. His artistic discipline and creativity now help him navigate the intricate choreography behind one of the most celebrated restaurants on the planet. In this episode, we talk about what it means to support one of the world's greatest food innovators, the power of food to connect people and cultures, and the massive logistical feat of moving an entire restaurant, staff, families, and ingredients for Noma's legendary global pop-ups.

Longtime listeners know that Claud restaurant is one of Andrew's favorite places in New York City. And that Penny, the same group's seafood-counter restaurant, has also been a rousing success. In a rare interview, chef of both restaurants, Joshua Pinsky, sits down with Andrew to discuss his personal and professional background, and related subjects, such as whether his distinct, stripped-down style fits into a larger culinary movement. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!