Podcasts about culinary

We get into our Mens Room Question: What do you eat that makes people go "ew"? OR What DID your eat that made YOU go "ew"?

Fluent Fiction - Catalan: Saffron Showdown: A Catalan Culinary Adventure at La Boqueria Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-10-03-07-38-20-ca Story Transcript:Ca: En una fresca tarda de tardor, les fulles caient suaument a terra, Jordi i Montse s'endinsaven en el bullici vibrant i multicolor de La Boqueria.En: On a crisp autumn afternoon, the leaves gently falling to the ground, Jordi and Montse delved into the vibrant and multicolored bustle of La Boqueria.Ca: L'aroma de les espècies i el soroll dels venedors cridant ofertes creaven un ambient emocionant, gairebé màgic.En: The aroma of spices and the noise of vendors shouting offers created an exciting, almost magical atmosphere.Ca: Jordi, amb ulls plens d'entusiasme, es preparava per trobar els millors ingredients per a un plat tradicional català que volia cuinar: "Suquet de peix.En: Jordi, with eyes full of enthusiasm, was preparing to find the best ingredients for a traditional Catalan dish he wanted to cook: "Suquet de peix."Ca: " Era un cuiner jove, apassionat per la cuina tradicional del seu país, creia que aquesta vegada aconseguiria impressionar Montse, qui normalment era més inclinada cap a les novetats culinàries.En: He was a young chef, passionate about his country's traditional cuisine, and he believed he would impress Montse this time, who was normally more inclined toward culinary novelties.Ca: Tot i el seu escepticisme inicial, Montse va accedir a acompanyar Jordi en la seva recerca.En: Despite her initial skepticism, Montse agreed to accompany Jordi on his quest.Ca: La seva fe en Jordi i en la cuina catalana la portaven a donar-li suport.En: Her faith in Jordi and Catalan cuisine led her to support him.Ca: Les parades del mercat s'estenien davant d'ells, plenes de tomates madurs, pebrots vermells, alls frescos i el marisc més lluent.En: The market stalls spread out before them, full of ripe tomatoes, red peppers, fresh garlic, and the shiniest seafood.Ca: Però aviat es van trobar amb un obstacle.En: But soon they encountered an obstacle.Ca: L'animat mercat estava ple de cuiners i compradors com ells, i els ingredients que Jordi necessitava s'esgotaven ràpidament.En: The lively market was full of chefs and shoppers like them, and the ingredients Jordi needed were quickly running out.Ca: Va veure que el safrà, aquella especia daurada, començava a desaparèixer de les parades.En: He saw that saffron, that golden spice, was starting to disappear from the stalls.Ca: Era un dels elements clau per al seu plat, i sense ell, hauria de pensar en alternatives.En: It was one of the key elements for his dish, and without it, he would have to think of alternatives.Ca: De sobte, Jordi va veure el darrer paquet de safrà.En: Suddenly, Jordi saw the last packet of saffron.Ca: Els seus ulls brillaven amb determinació, però no estava sol.En: His eyes gleamed with determination, but he was not alone.Ca: Un altre cuiner, amb la mateixa pressa, estenia la mà per agafar-lo.En: Another chef, in the same hurry, was reaching out to grab it.Ca: La tensió es podia sentir en l'aire, mentre Jordi i l'altre cuiner es miraven.En: The tension was palpable in the air as Jordi and the other chef looked at each other.Ca: “Necessito aquest safrà per a un àpat especial,” va dir Jordi, amb un to persuasiu però decidit.En: "I need this saffron for a special meal," said Jordi, with a persuasive yet determined tone.Ca: El cuiner rival va somriure, reconeixent la passió en els ulls de Jordi.En: The rival chef smiled, recognizing the passion in Jordi's eyes.Ca: Finalment, va cedir.En: Finally, he relented.Ca: “Endavant, amic.En: "Go ahead, friend.Ca: Que el teu plat sigui un èxit,” va dir, alliberant el paquet.En: May your dish be a success," he said, releasing the packet.Ca: Amb el safrà a les mans, Jordi va sentir una ona de relleu.En: With the saffron in his hands, Jordi felt a wave of relief.Ca: Però els altres ingredients també escassejaven.En: But the other ingredients were also scarce.Ca: En aquell moment, Montse li va suggerir una idea.En: At that moment, Montse suggested an idea.Ca: “I si proveu amb una petita variant moderna?En: "What if you try a little modern twist?Ca: Potser amb una mica de creativitat, pots sorprendre'm encara més.En: Perhaps with a bit of creativity, you can surprise me even more."Ca: ”Jordi va reflexionar.En: Jordi pondered.Ca: A La Boqueria, va trobar ingredients frescos que podrien afegir una nova dimensió al plat sense perdre la seva essència catalana.En: At La Boqueria, he found fresh ingredients that could add a new dimension to the dish without losing its Catalan essence.Ca: Així, amb la seva creativitat i la frescor del mercat, Jordi va combinar tradició i innovació.En: Thus, with his creativity and the market's freshness, Jordi combined tradition and innovation.Ca: Quan el plat finalment va ser servit, Montse en va tastar un mos.En: When the dish was finally served, Montse tasted a bite.Ca: Els seus ulls es van obrir amb sorpresa i satisfacció.En: Her eyes widened with surprise and satisfaction.Ca: “Jordi, això és deliciós!En: "Jordi, this is delicious!Ca: Qui hauria dit que una mica de creativitat podia fer tant per un plat tradicional?En: Who would have thought a bit of creativity could do so much for a traditional dish?"Ca: ”Així, davant una taula ben assortida i amb somriures satisfeits, Jordi i Montse van comprendre que la cuina, com la vida, podia créixer i fusionar-se sense perdre les seves arrels.En: Thus, in front of a well-assorted table and with satisfied smiles, Jordi and Montse realized that cuisine, like life, could grow and blend without losing its roots.Ca: I La Boqueria, el testimoni viu d'aquella veritat culinària.En: And La Boqueria, the living testament to that culinary truth. Vocabulary Words:autumn: la tardorleaf: la fullabustle: el bulliciaroma: l'aromavendor: el venedorenthusiasm: l'entusiasmeingredient: l'ingredientdish: el platchef: el cuinernovelty: la novetatstall: la paradapepper: el pebrotseafood: el mariscobstacle: l'obstaclesaffron: el safràelement: l'elementtension: la tensiópacket: el paquetrelief: el relleushortage: l'escassetatsuggestion: la suggerènciacreativity: la creativitatdimension: la dimensióessence: l'essènciainnovation: la innovacióbite: el mossurprise: la sorpresasatisfaction: la satisfacciótruth: la veritatroots: les arrels

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, posting racist fake videos while refusing to negotiate with Democrats to end the shutdown reveals the madness pouring from the darkness of Donald Trump's mind.Then, on the rest of the menu, Tim Apple capitulated to demands from Nazi Barbie Bondi and removed the ICEBlock app that allowed users to track ICE goons; a fundraiser for the family of the MAGA gunman who opened fire in a Michigan church and set it ablaze, has raised over $275,000, no word on any fundraisers for the four dead and eight seriously injured; and, ICE plans to hire dozens of contractors to scan Twitter, Facebook, TikTok, and other platforms to target people for deportation.After the break, we move to the Chef's Table where major Japanese beverage producer Asahi has been hit by a cyberattack that left its operations disrupted for the fifth day today; and, Europe has hardened its position on Russia as drone incidents, cyber-attacks and infrastructure sabotage mount.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.

In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine. Episode one traces James' early years at Thomas Jefferson's Monticello, his journey to becoming the first American to train in the kitchens of Paris, and the pivotal choice that would ultimately shape his future and his freedom. Connect with quality therapists and mental health experts who specialize in you at ⁠⁠⁠⁠⁠https://www.rula.com/proof⁠⁠⁠⁠⁠ EXCLUSIVE NordVPN Deal ➼ ⁠⁠⁠⁠⁠https://nordvpn.com/proof⁠⁠⁠⁠⁠ Try it risk-free now with a 30-day money-back guarantee! Learn more about your ad choices. Visit megaphone.fm/adchoices

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, how many flashes of insanity from a president should we tolerate?Then, on the rest of the menu, Stephen King is the most banned author in US schools; the racist Gestapo DHS called a lawsuit filed after a US citizen's repeated arrests at workplace raids, “race-baiting opportunism;” and, environmentalists, politicians, celebrities and more recall the life and influence of primatologist Jane Goodall.After the break, we move to the Chef's Table where the captain of an oil tanker linked to Russia's shadow fleet will face trial in France; and, Trump was reminded that FIFA, not any government, ultimately decides which cities will host the 2026 World Cup games.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 his 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 today's episode of the Kreatures of Habit Podcast, host Michael Chernow sits down with acclaimed NYC chef, author, restaurateur, and filmmaker Chris Scott for a raw and inspiring conversation about what life in the hospitality industry is really like—beyond the recipes and restaurants.Chris and Michael take a look under the hood (yes, this pun applies to restaurants, too):The state of the restaurant business in New York City and what makes it such a high-stakes environment.The major difference between restaurants and retail—and why staffing is the ultimate game-changer.Culinary training and fundamentals: why mastering the basics is the heartbeat of every successful chef.Nightmares from the kitchen that will make you cringe, laugh, and nod in recognition.The unique personalities in restaurants—employees, managers, and customers—and how to navigate them all.The humanity behind hospitality, where every employee is balancing their own ups and downs while serving others.From sink-or-swim environments to personal growth forged in the fire of the kitchen, this episode is packed with real stories, raw truths, and powerful life lessons. If you can't take the heat, stay out of the kitchen—but if you can, this conversation will light you up. See you next week, Kreatures!TIMESTAMPS: 2:22 – The state of the restaurant business in New York 12:40 – Sink or swim environments 26:02 – Chris's stories about Al Paris 40:34 – The restaurant Michael worked in when he got sober 46:35 – How restaurants differ from other businesses

Napa Valley icon Tor Kenward joins host Billy for a wide ranging conversation spanning five decades of wine, food, and culture in the Valley. Tor traces his journey from a 1970s arrival when Napa had fewer than 50 wineries through the post Judgment of Paris boom, his culinary collaborations with Julia Child, Thomas Keller, and the American Institute of Wine & Food, the founding of the School for American Chefs with Madeleine Kamman, and the creation of TOR Wines, a Burgundy minded, single vineyard model sourcing elite blocks from sites like To Kalon, Vine Hill Ranch, Martha's Vineyard, Melanson Pritchard Hill, Hyde, Beckstoffer Dr. Crane, and more. We also dig into Tor's updated book, Reflections of a Vintner: Stories and Seasonal Wisdom from a Lifetime in Napa Valley with forewords by Robert Parker and Thomas Keller and an afterword by Karen MacNeil, plus candid takes on climate, pricing, and Napa's fifth season, the future.Key Topics & Takeaways1970s Napa, up close: fewer than 50 wineries, campgrounds over hotels, and meeting legends like André Tchelistcheff and Joe HeitzJudgment of Paris impact: how one blind tasting accelerated Napa's global credibility and tourismCulinary engine of Napa: Julia Child, AIWF, Copia, and launching the School for American Chefs with Madeleine KammanFrench Laundry era: early friendship with Thomas Keller; hospitality lessons borrowed from Europe and made Napa specificBuilding TOR Wines: why Tor chose a single vineyard Burgundy mindset over a Bordeaux style estate modelVineyard character, not just variety: how To Kalon vs Pritchard Hill vs Vine Hill Ranch show dramatic Cabernet diversityContracts and farming voice: leasing elite blocks, co deciding canopy, crop load, and timing with family growersThe book's format: a vintage year told month by month January to December plus Déjà Vu, the future of NapaHeadwinds and hope: consumption shifts, fire seasons, pricing ceilings, and why recent cool vintages can be outstandingPrice tiers that make sense: maturing region dynamics, icon wines can command premiums while broader tiers stabilizeLinks & ResourcesReflections of a Vintner: Stories and Seasonal Wisdom from a Lifetime in Napa Valley updated editionLink: https://www.amazon.com/Reflections-Vintner-Tor-Kenward-ebook/dp/B0F37B1GMKChapters00:00 Introduction to the Vent Wine Podcast00:23 Meet Napa Valley Legend Tor Kenward03:04 The Impact of the Judgment of Paris05:21 Founding Tor Wines and Napa's Evolution07:48 Reflections on Napa's Culinary and Wine Scene18:26 The Transition from Sweet to Dry Wines23:02 Napa's Hospitality Revolution26:48 Starting Tour Wines: A Family-Owned Venture27:39 Focusing on Single Vineyards: A Burgundy Approach29:49 Leasing Vineyard Blocks: Building Relationships30:55 Production Numbers and Collaborations31:44 The Unique Characteristics of Napa Valley Wines36:28 Writing the Book: Honoring Napa Valley's Legacy42:59 Climate Change and Napa Valley's Future46:32 The Premiumization of Napa Wines50:10 Conclusion and Final ThoughtsThe Vint Wine Podcast is hosted and produced by Billy Galanko. For more content follow Billy on Instagram @BillyGalanko_wine_nerd and for partnerships and collaborations please email Billy@thewinepod.com. Cheers!

Plus: The nation's first circus medicine consortium; Majestic Repertory's 10th season; and what to see, hear, and do. All that and more on the latest episode of KNPR's State of Nevada.

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, Canada is outmaneuvering Trump after his latest threats before American military generals and admirals.Then, on the rest of the menu, the civil rights agency responsible for enforcing worker rights dropped a key tool used to investigate workplace discrimination;  Trump Border Czar Tom Homan's own ICE agent set up his FBI sting; and, another federal judge ruled yet another Trump-appointed federal prosecutor was unlawfully installed.After the break, we move to the Chef's Table where a former top aide to a German far-right lawmaker in the European Parliament has been convicted of spying for China; and, the Munich Oktoberfest fairgrounds have closed after a bomb threat following an earlier, deadly explosion in northern Munich.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 this episode, Dr. Gillian Lockitch welcomes Dr. Anna Sitkoff for a fascinating discussion on medicinal mushrooms and their role in promoting healthy aging. Listeners will learn how mushrooms support brain function, mood, cortisol balance, immune health, and longevity. From shiitake and oyster mushrooms to reishi and lion's mane, Anna explains the science behind these ancient remedies and shares practical tips for integrating culinary and medicinal mushrooms into your daily routine.  Dr. Anna Sitkoff is a licensed naturopathic doctor and medicinal mushroom expert with over a decade of experience blending clinical practice with hands-on laboratory research. She is the co-founder and Chief Science Officer of Lucidum Medicinals, where she formulates evidence-based mushroom supplements designed to support immune, lung, and nervous system health. Internationally recognized for her expertise in functional medicine, women's health, and herbalism, Dr. Sitkoff is passionate about empowering patients and practitioners with natural, science-based therapies and recipes that fit into everyday life. Episode Timeline  00:00 – Guest introduction and welcome to the podcast 05:24 – Anna's early influences, family health challenges, and discovery of medicinal mushrooms 08:29 – Journey through naturopathic school, laboratory cancer research, and starting her mushroom supplement company 12:29 – What defines a mushroom, the role of mycelium, and why substrate matters for bioactive compounds 17:00 – Culinary vs. medicinal mushrooms: oyster, shiitake, maitake, and the common white mushroom 19:52 – Ergothioneine and its neuroprotective role in aging and mitochondrial health 25:10 – Reishi: the “mushroom of immortality,” immune benefits, and bone broth extractions 30:08 – Lion's Mane, nerve growth factor, BDNF, mood, memory, and cognitive protection 34:09 – Practical tips for daily mushroom use: cooking, extracts, powders, and broths 35:40 – Wrap-up, gratitude, and where to connect with Dr. Sitkoff  Download your complimentary Guide from Dr. Lockitch Quick Guide to Medicinal and Culinary Mushrooms Learn about Dr. Sitkoff and medicinal mushrooms drannasitkoff.com  lucidummedicinals.com  Instagram @drannasitkoff Connect with Dr. Gillian Lockitch Email: askdrgill@gmail.com Subscribe to Growing Older Living Younger on your favorite podcast platform and leave a review to help others discover the show. Share this episode with friends  Growing Older Living Younger Short Guide: The Benefits of Reishi and Cordyceps

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 newly-installed, inexperienced US Attorney, whose claim to fame is not only competing in Trump beauty pageants, but also insisting there are too many exhibits about slavery in the US African-American museum, encountered a fed up judge fed up with MAGA legal incompetence.Then, on the rest of the menu, the Missouri governor signed a Trump-backed gerrymander aimed at helping Republicans win another US House seat; a 79-year-old US citizen injured in a Los Angeles immigration raid at his car wash business filed a $50 million claim; and, intense and intentional training is helping Democratic women gain state lawmaking seats.After the break, we move to the Chef's Table where Rory McIlroy called out the ‘unacceptable and abusive behavior' from MAGAfied golf fans at the Ryder Cup; and, Moldova's pro-EU party defeated several extreme right wing, pro-Russian groups and won a clear parliamentary majority.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.

Culinary master, OG, reality rap artist, Rodacious Da' Ruffest

Al Brown is one of New Zealand's most beloved chefs — but behind the TV fame (Hunger for the Wild, Masterchef), award-winning restaurants (Logan Brown, Depot, Federal Deli, Best Ugly Bagels), and his role as a Kiwi food icon lies a story of adoption, perfectionism, reinvention and resilience.In this wide-ranging conversation, Al opens up about:Walking away from fine dining and Logan BrownBuilding Depot into one of NZ's most iconic restaurantsHis drive for perfectionism — and the toll it's takenFriendship, family, and what happiness looks like at 60Why fritters, pies and bagels matter in our Kiwi food storyThis episode is funny, raw and deeply human — a look inside the life of a man who helped redefine New Zealand's food culture. Enjoy!This episode is brought to you by the TAB. Got a hunch? Download the new app today and get your bet on. Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Norwegian: From Art to Culinary Magic: Ingrid's Autumn Transformation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2025-09-26-07-38-20-no Story Transcript:No: Ingrid sto på Bryggen i Bergen.En: Ingrid stood on Bryggen in Bergen.No: Det var høst, og markedet var i full gang.En: It was autumn, and the market was in full swing.No: De fargerike trehusene rammet inn de travle gatene, og duften av nybakte kanelboller fylte luften.En: The colorful wooden houses framed the busy streets, and the scent of freshly baked cinnamon rolls filled the air.No: Ingrid var en kunstner, men hun hadde følt seg fast de siste månedene.En: Ingrid was an artist, but she had felt stuck in the past few months.No: Hennes håndlagde kreasjoner lå pent ordnet på bordet foran henne, men hun trengte noe nytt.En: Her handmade creations lay neatly arranged on the table in front of her, but she needed something new.No: Like ved stod Kjell.En: Nearby stood Kjell.No: Han var en kokk som søkte inspirasjon for høstmenyen sin.En: He was a chef seeking inspiration for his autumn menu.No: Han elsket å utforske nye smaker og opplevelser.En: He loved exploring new flavors and experiences.No: Da han passerte Ingrids bod, stoppet han.En: As he passed Ingrid's stall, he stopped.No: "Jøss, disse er nydelige," sa han og pekte på en av Ingrids skulpturelle keramikkboller.En: "Wow, these are beautiful," he said, pointing to one of Ingrid's sculptural ceramic bowls.No: Ingrid smilte ved komplimentet.En: Ingrid smiled at the compliment.No: "Jeg eksperimenterer litt med former," svarte hun beskjedent.En: "I'm experimenting a bit with forms," she replied modestly.No: Mats, Ingrids gamle venn, dukket opp.En: Mats, Ingrid's old friend, appeared.No: Han visste om Ingrids frustrasjon, og han oppmuntret henne.En: He knew about Ingrid's frustration, and he encouraged her.No: "Ingrid, du burde tro på deg selv. Arbeidet ditt er unikt."En: "Ingrid, you should believe in yourself. Your work is unique."No: Samtalene gikk over til hvordan mat og kunst kunne møtes.En: The conversation shifted to how food and art could meet.No: Kjell delte historier om sine kokkekunstverk som hadde blitt inspirert av kunst.En: Kjell shared stories of his culinary creations that had been inspired by art.No: Øynene til Ingrid lyste opp.En: Ingrid's eyes lit up.No: "Vi burde samarbeide," foreslo Kjell.En: "We should collaborate," suggested Kjell.No: Ingrid følte noe endre seg inni henne; en gnist av inspirasjon.En: Ingrid felt something change inside her; a spark of inspiration.No: De neste ukene begynte de et prosjekt sammen.En: In the following weeks, they began a project together.No: Ingrid designet keramikk inspirert av høstens farger og teksturer, mens Kjell utviklet retter som speilet disse formene og fargene.En: Ingrid designed ceramics inspired by the autumn colors and textures, while Kjell developed dishes that mirrored these shapes and colors.No: De hadde et felles mål, og de støttet hverandre gjennom hele prosessen.En: They had a common goal, and they supported each other throughout the process.No: Markedet ble en suksess, og gjennom samarbeidet blomstret også en ny relasjon mellom Ingrid og Kjell.En: The market was a success, and through the collaboration, a new relationship blossomed between Ingrid and Kjell.No: Ingrid fant tilbake til lidenskapen sin.En: Ingrid rediscovered her passion.No: Hun ble mer selvsikker, og hadde nå en ny måte å uttrykke seg kunstnerisk på.En: She became more confident and now had a new way to express herself artistically.No: På slutten av høsten, med et teppe av røde og gule blader under føttene, kunne Ingrid smile mens hun tenkte tilbake på reisen.En: At the end of the autumn, with a blanket of red and yellow leaves underfoot, Ingrid could smile as she thought back on the journey.No: Høsten ga henne ikke bare inspirasjon, men også kjærlighet.En: The autumn had given her not only inspiration but also love.No: I det klare, kjølige luften ved Bryggen, hadde hun funnet tilbake til seg selv.En: In the clear, crisp air at Bryggen, she had found herself again. Vocabulary Words:autumn: høstmarket: markedetscent: duftenfreshly baked: nybakteartist: kunstnerhandmade: håndlagdecreations: kreasjonerneatly arranged: pent ordnetchef: kokkinspiration: inspirasjonexploring: utforskestall: bodsculptural: skulpturelleceramic bowls: keramikkbollercompliment: komplimentetexperimenting: eksperimenterermodestly: beskjedentfrustration: frustrasjonencouraged: oppmuntretculinary creations: kokkekunstverkcollaborate: samarbeidespark: gnisttextures: teksturermirrored: speiletgoal: målprocess: prosessenrelationship: relasjonblossomed: blomstretconfident: selvsikkerjourney: reisen

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 MAGA National Archives illegally released the entire unredacted military file of Mikie Sherrill to her three-time loser MAGA opponent for New Jersey governor, who then “shopped it to the press” when told not to.Then, on the rest of the menu, the Oregon firefighter who was arrested by immigration agents while battling the largest wildfire on the West Coast last month has finally been released; Whiskey Pete Hegseth literally whitewashed the Massacre at Wounded Knee; and, a federal judge approved a $1.5 billion settlement between artificial intelligence company Anthropic and authors whose books were illegally pirated to train chatbots.After the break, we move to the Chef's Table where a senior minister revealed Russia is tracking two Intelsat satellites used by the German military; and, an analysis of leaked Russian documents by a UK-based defense and security forum revealed Russia is helping China prepare an invasion of Taiwan.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.

On the heels of the inaugural Chicago Area’s Best Burgers Tournament, tourney participant and northwest suburban, award-winning favorite Chicago Culinary Kitchen wanted to show Chicago’s Very Own Eats podcast hosts Kevin Powell and Michael Piff how good their burgers really were. “Special Operations” Manager Jay Goldberg joined Kevin and Michael for a very fun conversation, […]

On this weeks episode we have Executive Chef of the Fairmont Pacific Rim, Damon Campbell. A native Vancouverite with very deep ties to our whole Culinary community. We have a great chat about the business of being a Chef at a hotel, the Culinary Teams and where technology is helping in the kitchen. I hope you enjoy our conversation. Send us your feedback

Sarah dropped a Great British Baking Bomb on the show today and shattered our love affair with the culinary reality show. They have officially jumped the shark, and we're none too pleased. We hear why one of a League of Their Own real-life legends is promoting women's baseball, but they're taking a different approach than the WNBA. Sarah reveals how doctors want to die, and why the rest of us are doing it wrong.Brain Candy Podcast Presents: Susie & Sarah's SpOoOoOoOoktacular Spectacle, October 30, Oriental Theater, Denver, Colorado: Get your tickets! Brain Candy Podcast Website - https://thebraincandypodcast.com/Brain Candy Podcast Book Recommendations - https://thebraincandypodcast.com/books/Brain Candy Podcast Merchandise - https://thebraincandypodcast.com/candy-store/Brain Candy Podcast Candy Club - https://thebraincandypodcast.com/product/candy-club/Brain Candy Podcast Sponsor Codes - https://thebraincandypodcast.com/support-us/Brain Candy Podcast Social Media & Platforms:Brain Candy Podcast LIVE Interactive Trivia Nights - https://www.youtube.com/@BrainCandyPodcast/streamsBrain Candy Podcast Instagram: https://www.instagram.com/braincandypodcastHost Susie Meister Instagram: https://www.instagram.com/susiemeisterHost Sarah Rice Instagram: https://www.instagram.com/imsarahriceBrain Candy Podcast on X: https://www.x.com/braincandypodBrain Candy Podcast Patreon: https://www.patreon.com/braincandy (JOIN FREE - TONS OF REALITY TV CONTENT)Brain Candy Podcast Sponsors, partnerships, & Products that we love:Want to feel safer in online dating? Download Hily from the App Store or Google Play, or check out https://hily.comDownload the DraftKings Casino app, use code BRAINCANDY, and claim your Spins after your first five dollar wager.For 20% off your order, head to https://reliefband.com and use code BRAINCANDYSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hi there, happy Thursday!What I'm Reading…* Food photographer extraordinaire Eva Kolenko (who's shot more than 50 cookbooks) has a new Substack and she's pulling back the curtain on her work. (Eva joined us in our Behind the Spine series back in 2022.)* Cookbook author Marian Burros died at 92 this week. NYT obit. While she authored a dozen-plus cookbooks in her career, the strongest remembrances are around her iconic plum torte, which she published in the Times in 1983 and has remained one of the paper's most-popular recipes. You can read Pete Wells paying tribute here—or, better yet, bake one yourself. * We're right in the heart of fall cookbook season, and this year's lineup is especially rich—stunning, memorable works that I've been lucky to dive into (nearly 100 new books have already crossed my desk!). For a taste of the top titles, check out new roundups from Eater, Epicurious, and Saveur. I'll be chatting with some of the authors on Salt + Spine and can't wait to share those conversations with you.Episode 173: Deuki Hong & Matt RodbardThis week, chef Deuki Hong and journalist Matt Rodbard join us to #TalkCookbooks! Deuki's latest restaurant SŌHN is an “all-day cafe and multi-use gathering space” in San Francisco. Matt is a writer who also hosts the prolific TASTE podcast (required listening for food lovers).When their first collaborative book, Koreatown, came out in 2016, it captivated food publishing. For many readers, it was the first time Korean American food culture was presented with such energy, personality, and depth. Eight years later, Deuki and Matt returned with a new, wider-lens look.The authors are quick to note that the new book, Koreaworld, isn't a sequel. It's a dispatch from a moment when Korean food and culture are everywhere: K-pop topping the charts, Parasite winning the Oscars, Seoul cafes setting global coffee trends, and a Korean tasting menu taking the top U.S. spot on the World's 50 Best Restaurants list this year. As Deuki and Matt write in the opening to Korea World: “You are about to read the story of a culinary revolution.”In our conversation, Deuki and Matt take us behind the scenes of the ambitious project—from their travels through locations like Jeju and Seoul during the pandemic, to profiling the chefs and artisans who make up what they call “Korea World.”

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 had an overnight meltdown as United States fighter jets scrambled over Alaska while Russian aircraft encroached into Alaska air space.Then, on the rest of the menu, the mother of a Black Michigan elementary school student is speaking out after her son was expelled for one year after taking a gun away from a white classmate on campus; Oregon handed over the sensitive Medicaid personal data of every Oregonian in the system demanded by the MAGA government to avoid losing federal funding; and, donors to Texas Governor Greg Abbott's PAC received one billion dollars in state contracts.After the break, we move to the Chef's Table where Danish officials say the “systematic” drone flyovers at four airports overnight, is “hybrid warfare” by a foreign “professional actor” meant to sow fear and division; and, an Australian judge fined telecommunications giant Optus $66 million dollars for unconscionable conduct selling services to vulnerable customers.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 his 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.

Culinary training – what types of skills are needed, are chefs learning about better nutrition or have you ever thought about working as a chef for a day? Our guests are from the Florida Education Institute, Isamar Leal Culinary School Director and Mayela Romera Asst Culinary School Director. They tell us about new training concepts and how you can be a chef for a day. Jacqueline Coleman gives a new look at Greek wines. Join Linda Gassenheimer on Food News and Views.

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 had another late night meltdown as he says he will sue ABC and Jimmy Kimmel while pushing the United States government closer to a shutdown.Then, on the rest of the menu, Trump goon Ed Martin threatened Sandy Hook hero FBI Special Agent William Aldenberg for being part of the Alex Jones suit; Black church leaders reject Charlie Kirk's martyrdom and point to his race rhetoric; and, a former Tennessee House speaker was sentenced to three years in prison over a legislative mail scheme.After the break, we move to the Chef's Table where a Paris court is set to rule on Sarkozy's illegal campaign financing by Libya's Ghadafi government; and, Moldova's Prime Minister Dorin Recean warned that Russia is spending hundreds of millions of euros to “take power” in a pivotal parliamentary election.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.

* * * Reminder: The first ever FOOD HISTORY FESTIVAL is happening on the 18th of October and it's all online! Get your tickets here:https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdssIt's going to be a fantastic day with many excellent food historian guests, and of course my fellow Serve It Forth members, food historians, Dr Neil Buttery, Dr Alessandra Pino and Sam Bilton!Join us for a day of historical dishes, cocktails and recipes! * * * Famously, Diodorus Siculus the Greek geographer said for Britain:"It is the home of men who are complete savages and lead a miserable existence because of the cold; and therefore, in my opinion, the northern limit of our inhabited world is to be placed there"But nevertheless the Romans went and conquered it and made it part of the Roman Empire for nearly four hundred years.The stereotypes even then two thousand years abound:"Those near the coast in Kent may be more civilised, but in the interior they do not cultivate the land but share their wives with family members, live on milk and meat, and wear the skins of animals."Horace wrote.Diodorus continues: "The numerous population of natives, he says, live in thatched cottages, store their grain in subterranean caches and bake bread from it. They are "of simple manners" (ēthesin haplous) and are content with plain fare..."But beyond this, there was a thriving Celtic and British Roman culture that existed. The local foods and customs and rich pasture for animals helped the invading Romans create a rich culinary legacy, based on many imported foods from across the empire and introduced numerous plants and animals to Britain that since became native to the land, from humble leek to plums to rabbits and pheasants.So on this episode together with fellow chef and podcaster Lewis Bassett (The Full English) we sat down to chat and explore the legacy of Rome in the British Isles, through food, culinary pathways and how this intertwines with class and politics to our modern age!Join us and let's find out what did the Roman-British table and pantry had to offer!Music by Pavlos Kapralos.Enjoy!Love,The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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, “Big Daddy” Gavin Newsom made the Trump administration cry in public.Then, on the rest of the menu, attorneys press for the release of an Oregon wildland firefighter detained by federal immigration officials while on the fire line of the largest wildfire on the West Coast; the guy who was kicked out of Italy for being too corrupt and too fascist for the corrupt Italian fascists, says American teachers are terrorists; and, Trump just ended hunger in America by shutting down the government's annual report on hunger in America.After the break, we move to the Chef's Table where German and Swedish fighter jets tracked a Russian reconnaissance plane flying over the Baltic Sea; and, airport cyberattacks linked to Russian intelligence disrupts more flights across Europe.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.

What's an affiliate link, and how is it changing the way we shop? Tiffany Lopinsky, co-founder and president of ShopMy, joins host Kerry Diamond to talk about the future of shopping. ShopMy, launched in 2020, has quickly become a must-use platform, with more than 150,000 creators and 1,000 brands onboard—and over $75 million raised. Tiffany shares her journey from running a social media food account as a student at Harvard to building one of the most talked-about companies in the creator economy. She also offers best practices for culinary creatives, tastemakers, and anyone curious about how digital influence is shaping the shopping experience.Thank you to Square and Ketel One for their support. Learn more at square.com/bigSubscribe to our SubstackCheck out Cherry Bombe on ShopMyJoin the waitlist for Jubilee L.A.Get the Italy Issue of Cherry Bombe Magazine hereMore on Tiffany: Instagram, ShopMy, Tiffany's curated ShopMyFollow Kerry on Instagram and ShopMy

The national buzz around Chicago's food brands is colliding with reality. Crain's restaurants reporter Brandon Dupré discusses with host Amy Guth.Plus: Thoma Bravo buying software firm PROS for $1.4 billion in latest tech deal, Molson Coors names new CEO in push beyond beer, developer pitches 56-story residential tower for Mag Mile and Chicago dealmaking ahead of the curve despite slower than expected ramp-up. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In a fiery "call of the day," a listener named Eddie challenged a previous caller's reference to "macaroni and gravy," setting off a passionate debate between BT and Sal. The listener insisted that as an Italian, the correct term is "macaroni and sauce," while BT argued that the term "gravy" is also a common and acceptable term, particularly when meat is involved. Sal, siding with the caller, stood firm in his belief that the term is sauce, not gravy, creating a hilarious and tense moment on air. The brief but intense segment showcased the hosts' personalities and their strong opinions on a non-sports topic that clearly hit close to home.

We explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to sweet panela that tastes like almost-burnt caramel. Plus, we learn about the secret world of creating food emojis with artist Yiying Lu, Adam Gopnik ponders the elements of dinner, and we present a recipe for Spicy and Sour Julienned Potato Salad with Sichuan Pepper. (Originally aired July 23, 2021.)Get this week's recipe for Spicy and Sour Julienned Potato Salad with Sichuan Pepper.Listen to Milk Street Radio on: Apple Podcasts | Spotify

This week, we return to our series on national delicacies and discuss Rice-A-Roni, Pad Tai, and Oktoberfest beer.

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, decorated federal prosecutor Maurene Comey is fighting back against Trump over her illegal firing.Then, on the rest of the menu, the Kentucky Supreme Court struck down a city's ban on no-knock warrants; the MAGA Senate confirmed forty-eight of Trump's nominees at once after changing the rules; and, a late-night Instagram post from a San Francisco 49ers star led to the unraveling of a massive Charlie Kirk sports news scam targeting NFL players and teams.After the break, we move to the Chef's Table where one hundred twenty land and environmental defenders were killed or disappeared in Latin America last year; and, history has been made, America's first Pope refuses to meet with the self-appointed King of the Unified States of MAGA Land.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 wants us to talk about Jimmy Kimmel, so we'll talk about Trump and Jeffrey Epstein, instead.Then, on the rest of the menu, Portland, Oregon will issue a land use violation notice to the city's ICE building for breaching detention limits; experts have independently resurrected the Census Bureau advisory committee that was axed by Trump; and, a federal judge ordered Alabama's largest county to redraw its illegal racially gerrymandered districts.After the break, we move to the Chef's Table where Poland is drawing on Ukraine's expertise in battle-tested drone warfare, just over a week after Russian drones entered Polish airspace; and, British, Lithuanian and Latvian authorities have detained over a dozen people for arson and spying for Russia.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 his 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.

Enrique Olvera is the internationally renowned chef behind Pujol, one of the world's top restaurants. He's widely credited with transforming the global perception of Mexican cuisine. In this episode, he shares where his love for cooking began, why simplicity in food matters, and how a conversation with a culinary historian pushed him to embrace his roots even more boldly. From engineering a mole that's been simmering for over a decade to redefining tacos for a new generation, Chef Enrique opens up about honoring tradition, working with small farmers, and ensuring communities benefit from the success of his kitchens. Enjoy this episode as we go Beyond the Plate… with Chef Enrique Olvera.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 ***PolancoRecipe courtesy of Joe BrookeMakes 1 cocktail1 part Fords Gin.5 part fresh lemon juice.5 part hibiscus syrup2.5 parts Bichi Pet Mex3 dashes Orange Flower WaterCombine the gin, lemon juice, and hibiscus syrup and lightly toss (do not shake). Pour in a glass and top with the pet mex and drop the orange flower water on top.

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, Democrats finally go on the offense and call out MAGA Congress Members and witnesses at an important hearing.Then, on the rest of the menu, the Trump administration sued Oregon to force it to turn over the full information about every state voter; ICE Barbie Noem lobbed false homicide claims at a grieving mom who had a stillbirth while in ICE custody; and, Pam Bondi's Department of Justice has quietly deleted a study showing that far-right attacks outpace all other types of terrorism and domestic violence extremism.After the break, we move to the Chef's Table where British politicians condemned the “dangerous” comments Elon Musk told an anti-immigration rally that violence is coming to Britain and they must fight or die; and, British Royalty is indulging the “King Trump” fantasy for him like an over-eager courtesan.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.

Today, we’re going straight to the source of Fremantle Octopus. In this episode, host Lucy Allon sits down with Chef Sina Sucuka to dive deep into one of Australia’s most exciting, sustainable seafood delicacies: Fremantle Octopus. From ocean innovation to kitchen inspiration, this episode is packed with stories that will change the way you think about octopus. Episode highlights: The story of Fremantle Octopus: MSC-certified, patented pot technology and zero bycatch What makes Western Rock Octopus (Octopus jinda) so unique on the world stage How innovation in processing, freezing & grading ensures consistent, premium quality Why preparing octopus at home is easier than you think Culinary inspiration—from raw and sous-vide tastings to Mediterranean, Middle Eastern & modern Australian recipes This isn’t just a conversation about seafood. It’s about sustainability, innovation, and the art of food storytelling at the source. This episode is proudly presented by Fremantle Octopus Learn more about Fremantle Octopus: https://www.fremantleoctopus.com.au Follow Fremantle Octopus: https://www.instagram.com/fremantleoctopus/ https://www.facebook.com/fremantleoctopus/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/ Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/ Lucy Allon: https://www.linkedin.com/in/lucyallon/ See omnystudio.com/listener for privacy information.

Erika talks with medical doctor Miles Hassell about taking ownership of your own health. Through thoughtful eating and by giving your palate a chance to develop an appreciation for the richness of available food, you can have a transformative impact on the quality of your life and your body's ability to resist disease.Dr. Miles Hassell is the founder and Chief Medical Officer of GreatMed.org and co-author of Good Food Great Medicine, now in its 4th edition.Check out the podcast Walk, Don't Run to the Doctor with Miles.Dr. Erika Barber teaches in George Fox University's physician assistant program and holds board certification in internal medicine and geriatrics.If you enjoy listening to the George Fox Talks podcast and would like to watch, too, check out our channel on YouTube! We also have a web page that features all of our podcasts, a sign-up for our weekly email update, and publications from the George Fox University community.

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, the MAGA Supreme Court was “bench slapped” in open court.Then, on the rest of the menu, authorities in Utah say two men have been arrested on suspicion of placing an incendiary device under a news media vehicle in Salt Lake City; the privately- funded National Center for Civil and Human Rights in Atlanta expanding at a critical moment in US history is not immediately subject to King Krasnov's whims; and one of the GOP's most prominent foreign affairs hawks is so concerned about WWIII after Russia's escalation, that he announced his retirement.After the break, we move to the Chef's Table where Ukrainian drones struck one of Russia's largest oil refineries; and, Brazil's Lula pushed back against Trump's tariff threat, telling the mumbling authoritarian the country's democracy ‘is not on the table.'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.

Fluent Fiction - Norwegian: From Sea to Soup: A Chef's Journey to Culinary Triumph Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2025-09-13-22-34-02-no Story Transcript:No: Høsten hadde lagt seg over Bergen som et mykt teppe av farger.En: Autumn had settled over Bergen like a soft tapestry of colors.No: Ved Fisketorget var det ingen mangel på liv.En: At the Fisketorget, there was no shortage of life.No: Stemmene fra folk blandet seg med den friske duften av sjø i luften.En: The voices of people mingled with the fresh scent of the sea in the air.No: Bodene var fylt med glinsende fisk, reker, krabber og muslinger.En: The stalls were filled with glistening fish, shrimp, crabs, and mussels.No: Midt i denne summende atmosfæren sto Sindre, en ung og håpefull kokk.En: In the midst of this bustling atmosphere stood Sindre, a young and hopeful chef.No: Sindre så nervøst rundt seg.En: Sindre looked nervously around him.No: Årets sjømatfestival var rett rundt hjørnet.En: The annual seafood festival was just around the corner.No: Han ønsket så inderlig å imponere dommerne med en unik sjømatrett.En: He so desperately wanted to impress the judges with a unique seafood dish.No: Problemet var at han ikke kjente de lokale fisketypene godt nok.En: The problem was that he didn't know the local fish types well enough.No: Han hadde hørt om Elin, en erfaren fiskehandler kjent for sin kunnskap om havets frukter.En: He had heard of Elin, an experienced fishmonger known for her knowledge of the sea's treasures.No: Etter å ha vurdert sine muligheter, bestemte Sindre seg for å svelge stoltheten sin.En: After considering his options, Sindre decided to swallow his pride.No: Han nærmet seg Elin som sto bak disken sin, sorterte fersk makrell og torsk.En: He approached Elin, who stood behind her counter, sorting fresh mackerel and cod.No: "Hei, jeg heter Sindre," begynte han.En: "Hi, my name is Sindre," he began.No: "Jeg trenger hjelp med å finne de beste ingrediensene til festivalen.En: "I need help finding the best ingredients for the festival.No: Vil du hjelpe meg?En: Will you help me?"No: "Elin smilte vennlig.En: Elin smiled warmly.No: "Selvfølgelig, Sindre.En: "Of course, Sindre.No: Hva ønsker du å lage?En: What do you want to make?"No: "Sindre delte sin idé, mens Elin lyttet oppmerksomt.En: Sindre shared his idea while Elin listened attentively.No: "Dette høres spennende ut," sa hun og begynte å plukke ut noen av de fineste fiskene og skalldyrene.En: "This sounds exciting," she said and began picking out some of the finest fish and shellfish.No: "Disse vil gjøre seg flott i retten din.En: "These will do wonderfully in your dish."No: "I bytte tilbød Sindre sine ferdigheter som kokk.En: In exchange, Sindre offered his skills as a chef.No: Han lovte å lage noe spesielt med de ingrediensene Elin foreslo.En: He promised to create something special with the ingredients Elin suggested.No: Samarbeidet deres var som en perfekt symfoni, med Sindre som skapte og Elin som veiledet.En: Their collaboration was like a perfect symphony, with Sindre creating and Elin guiding.No: Festivaldagen kom med klare skjerf og dunjakker.En: The day of the festival arrived with bright scarves and down jackets.No: Stedet var fylt med boder, musikk, og lukten av sjømat.En: The place was filled with stalls, music, and the smell of seafood.No: Sindre sto ved en liten stand, med Elin ved sin side, klar til å servere retten sin til dommerne.En: Sindre stood at a small stand, with Elin by his side, ready to serve his dish to the judges.No: Når tiden kom, bar Sindre forsiktig frem fatet: en kreativ vri på en klassisk fiskesuppe, krydret med lokale urter og pyntet med små, elegante stykker laks og blåskjell.En: When the time came, Sindre carefully carried forward the platter: a creative twist on a classic fish soup, seasoned with local herbs and garnished with small, elegant pieces of salmon and mussels.No: Han så på dommerne mens de smakte, og ventet spent på reaksjonen.En: He watched the judges as they tasted, waiting anxiously for their reaction.No: Dommerne smilte anerkjennende.En: The judges smiled appreciatively.No: "Dette er noe annerledes," sa en av dem.En: "This is something different," one of them said.No: "Kreativt og godt balansert.En: "Creative and well-balanced."No: "Da vinnerne ble ropt opp, fikk Sindre en spesiell omtale for kreativitet.En: When the winners were announced, Sindre received a special mention for creativity.No: Med hevede skuldre og et bredt smil, takket han Elin åpent for hennes uunnværlige hjelp.En: With shoulders raised and a broad smile, he openly thanked Elin for her invaluable help.No: Sindre lærte den dagen at samarbeid kan føre til noe fantastisk.En: Sindre learned that day that collaboration can lead to something fantastic.No: Byens smaker ble en del av hans kulinariske reise, og han forlot festivalen med mer enn bare en pris – han hadde vunnet en verdsatt venn og rådgiver i Elin.En: The city's flavors became a part of his culinary journey, and he left the festival with more than just a prize—he had gained a cherished friend and advisor in Elin.No: Sammen gikk de langs kaien etter festivalen, omfavnet av lyden av sjøen og vissheten om at fremtidens retter ville bære spor av dagens lærdom.En: Together they walked along the quay after the festival, embraced by the sound of the sea and the certainty that future dishes would bear traces of the day's lessons. Vocabulary Words:settled: lagt segtapestry: teppemingled: blandet segbustling: summendenervously: nervøstannual: årligedesperately: inderligimpress: imponereexperienced: erfarenconsidering: vurdertoptions: muligheterswallow: svelgepride: stolthetenattentively: oppmerksomtsuggested: foreslocollaboration: samarbeidetsymphony: symfonibrisk: klarestand: standplatter: fatetcreative: kreativseasoned: krydretherbs: urtergarnished: pyntetelegant: eleganteappreciatively: anerkjennendebalanced: balansertcherished: verdsattadvisor: rådgiverjourney: reise

REVIEW 3: A segment with Lorenzo Fiori, discussing an Italian recipe for Milan rice with saffron and wine recommendations. Fiori shares culinary expertise on preparing this classic Milanese dish, explaining traditional techniques and ingredients. The conversation includes pairing suggestions and cultural context about Italian cuisine and dining traditions from the Lombardy region.

Ciji Castro, the founder of Domestic Gourmet, joins us on the Walk-In Talk Podcast to explore the profound significance of culinary heritage and its impact on contemporary cuisine. This episode centers around her exquisite dish, Bistec Empanizado, which embodies not only the flavors of her cultural roots but also the essence of family legacy and connection. Ciji passionately discusses her mission to preserve Latin food traditions and share them with a broader audience, emphasizing the importance of family recipes passed down through generations. She elaborates on the creative fusion of flavors she employs, including a unique Cuban-Chinese twist, which further exemplifies the rich tapestry of cultural influences in her cooking. Our conversation delves into the role of food as a bridge between tradition and modernity, demonstrating how culinary practices can unite diverse communities and foster a deeper understanding of heritage.Thanks to Crab Island Seafood and Del Encanto Foods for supplying and supporting our show!Link to our article from Executive Tradeshow Magazine:Podcast Generating Buzz for Restaurant Events' ShowsTakeaways: Ciji Castro emphasizes the importance of preserving Latin food traditions through her culinary endeavors. The dish Bistec Empanizado represents a fusion of family recipes and innovative flavors, showcasing cultural heritage. In the podcast, Ciji discusses how her upbringing influences her commitment to sharing authentic recipes with new audiences. Cultural representation in food is vital, as it fosters connections and understanding across diverse communities. Ciji's black bean recipe, a cherished family legacy, has gained recognition as a leading Spanish language result on Google. The conversation highlights how food and music serve as powerful unifying forces in bridging cultural gaps. Crab Island Seafood Company | Seafood SpreadsDel Encanto Foods

Our guest this week is Mark Reinfeld of Boulder, CO who is an award-winning chef, best-selling author and authority on plant-based cuisine. He is also the father of two young boys, including one with Angelman SyndromeMark and his wife, Ashley Boudet, have been married for 10 years and are the proud parents of two boys: River (7) and Sage (9) who has Angelman Syndrome. With more than two decades of experience, Chef Mark has written several acclaimed cookbooks, including The 30-Minute Vegan series, and has been recognized as a leader in the vegan and conscious cooking space.  Mark is also founder of the Vegan Fusion Culinary Academy, where he trains the next generation of plant-based chefs.  His work emphasizes flavor, nutrition, and compassion, making him a sought-after speaker, consultant, and culinary instructor around the world.Mark also leads or co-leads two dads groups of fathers raising children with special needs and is the author of the forthcoming book entitled: Islands Of Peace: Navigating The World Of Special Needs Parenting.We'll hear Mark's story on this episode of the SFN Dad to Dad Podcast.Show Notes - Phone – 808-652-5904 Email – info@chefmarkreinfeld.com LinkedIn –  https://www.linkedin.com/in/mark-reinfeld-6921344/ Website - https://www.chefmarkreinfeld.com/ Website – https://www.ohanavitality.org/ Books – Healing The Vegan Way - https://tinyurl.com/vnauxsw7The Ultimate Age Defying Plan - https://tinyurl.com/h9b3u7u5Islands Of Peace: Navigating The World Of Special Needs ParentingSpecial Fathers Network -SFN is a dad to dad mentoring program for fathers raising children with special needs. Many of the 800+ SFN Mentor Fathers, who are raising kids with special needs, have said: "I wish there was something like this when we first received our child's diagnosis. I felt so isolated.  There was no one within my family, at work, at church or within my friend group who understood or could relate to what I was going through."SFN Mentor Fathers share their experiences with younger dads closer to the beginning of their journey raising a child with the same or similar special needs. The SFN Mentor Fathers do NOT offer legal or medical advice, that is what lawyers and doctors do. They simply share their experiences and how they have made the most of challenging situations.Check out the 21CD YouTube Channel with dozens of videos on topics relevant to dads raising children with special needs - https://www.youtube.com/channel/UCzDFCvQimWNEb158ll6Q4cA/videosPlease support the SFN. Click here to donate: https://21stcenturydads.org/donate/Special Fathers Network: https://21stcenturydads.org/  SFN Mastermind Group - https://21stcenturydads.org/sfn-mastermind-group/

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, as Trump musters his illegal Federal shock troops to invade and occupy major Democratic Sanctuary cities and states, leaders of those Cities and States have unleashed an unexpected push back.Then, on the rest of the menu, the Oregon Senate's top three Democrats, and two of the state's only Black lawmakers, received bomb threats at their homes over the Charlie Kirk killing; historically Black colleges across the United States issued lockdown orders and canceled classes after receiving threats over the Charlie Kirk killing; and, the two people who were detained, publicly named and later released following the killing of Charlie Kirk, continue to face an onslaught of death threats and stalking, even after police said they were not suspects.After the break, we move to the Chef's Table where thousands in Slovakia gathered in an escalation of previous protests against the pro-Russian policies of Prime Minister Fico; and, while Trump shuffles and mumbles, France deployed fighter jets and the UK announced fresh sanctions against Russia over its drone attack over Poland.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's FBI is in total shambles as Kirk's killer escapes.Then, on the rest of the menu, Texas dropped its lawsuit against a doctor accused of “illegally” providing care to transgender youth; the Oregon couple who are members of a Christian anti-medicine cult and let their newborn baby die while waiting for a miracle, will serve only thirty days in jail; and, Trump cut grants for minority-serving colleges, declaring them unconstitutional and discriminatory against white men.After the break, we move to the Chef's Table where the German parliament lifted the immunity of a prominent far-right lawmaker who was recently accused of being a spy; and, a New Zealand court rejected the latest bid by internet racketeer Kim Dotcom to halt his deportation to 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!“Everyone in this good city enjoys the full right to pursue his 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.

For former nurse Chef Jigs Liwanag, his now-famous Lechon Paksiw Pie did more than put his name on the map, it became a tribute to Filipino culture and a heartfelt offering to the memory of his late grandmother, who inspired his love for cooking. - Ayon sa dating nurse na si Chef Jigs Liwanag dahil sa kanyang Lechon Paksiw Pie, hindi lang ang kanyang pangalan ang nakilala, pati kulturang Pilipino at inialay niya ito lahat sa alaala ng kanyang namayapang Lola.

White Dog Cafe - Glen Mills and Executive Chef Michael SelserHost Amaris Pollock spoke with White Dog Cafe's Executive Chef Michael Selser regarding their upcoming wine dinner happening inside the Glen Mills location. The exclusive dinner will pair a signature menu from White Dog Cafe to pair with a variety of Pennswood Wines, an event that will sell out fast and is happening on Wednesday September 24th 2025 at 6pm. Chef Selser explained that attendees will enjoy a 5-course tasting menu paired with 5 local wines from Pennswood, including their new White Dog Red vintage. They plan to educate guests about the pairings and local ingredients while providing a unique dining experience. The dinner, priced at $70 per person, will culminate with a steak dish meant to highlight their new vintage of the White Dog Red blend. https://whitedog.com/glenmills/Wilder - Center City Philadelphia and Executive Pastry Chef Russ JohnsonOur host next chatted with the Executive Pastry Chef for Wilder, located in the heart of Philadelphia's center city. We first learned about Chef Johnson's career path and the creative and technical aspects of pastry making. After learning about Chef Johnson, we turned a page to find out about Wilder's upcoming tasting event coinciding with author Leni Zumas' new book, "Wolf Bells." The tasting event, happening on September 23rd, 2025 at 6:30pm, highlights dishes inspired by excerpts from the book and sales of the event benefit the non-profit organization: Savage Sisters. Additionally, Chef Johnson discussed the fall dessert menu that he is currently developing, incorporating seasonal ingredients like muscadine grapes and granny smith apples. And stay tuned till the end to find out about even more exciting new opportunities happening with Wilder! https://www.wilderphilly.comRiamede Farm - Chester, PA and Owner Ashley AsdalAmaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.com

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, will Trump's attorney face sanctions for lying about the Epstein letter?Then, on the rest of the menu, Intel's most senior woman leader has been forced out; former school board member Jennifer Jenkins who defeated a Mom's for Liberty co-founder, challenges MAGA-extremist Ashley Moody for a US Senate seat in Florida; and, a Georgia judge will toss the landmark racketeering charges against sixty-one ‘Cop City' protesters.After the break, we move to the Chef's Table where a spy network being built across Europe by Belarus was broken up by the intelligence services from the Czech Republic, Hungary and Romania; and, NATO held Article 4 consultations after Polish and Dutch jet fighters shot down Russian drones in Poland airspace.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 this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease. An event planner recently posted that the kitchen at her event venue “doesn't accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggestions to order about 10 celiac-friendly meals in a particular city. Chef Murray's take? “Crazy that this is still happening. Most places have shifted to this being the norm, not the exception.” We'll break down: ▶︎ Why “we don't do that” is an unacceptable—and sometimes unlawful—response ▶︎ How kitchens can safely serve gluten-free meals when they choose to ▶︎ What planners can say to push back and advocate for their attendees ▶︎ Why inclusive dining should be the baseline, not the exception If you've ever had to scramble to feed your guests safely—or felt like you were the only one fighting for what's right—this conversation is for you.

A teacher offers a culinary class at a traditional urban high school in Ohio. There is a waiting list to be in the class. What gives?! How is this teacher making real food – preparing it, cooking it, and eating it – cool? Leona Vrbanac shares her secrets and tips in today's episode. She explains how she helps teens move from embracing junk to nourishing themselves with food that they harvest and learn to prepare themselves! The skills she helps them acquire serve them for the rest of their lives. Follow Leona on Instagram at @eat.love.learn Join our Nourishing Our Children group at nourishingourchildren.org/groups Check out our sponsors: American Blossom Linens and Sirius Nutrition  

This week, we discuss donuts and sample a few of our favorite varieties.

One of the underreported casualties of any war is culinary culture. It's not just family recipes that might get lost; when you recognize the importance of food to our essential humanity, you can quickly see how the loss of culinary traditions can lead to an erasure of cultural and identity. This is the terrain author and human rights investigator Michael Shaikh explores in his new book The Last Sweet Bite: Stories and Recipes of Culinary Heritage Lost and Found.rnrnRaised in Cleveland and Karachi, Shaikh has worked for nearly two decades in the field of human rights, spending extensive time in conflict zones mostly in Asia and the Middle East. Shaikh's book explores the impact of conflict on the most essential of human traditions--what we cook and how we nourish ourselves and our souls. From a refugee camp in Bangladesh to the legacy of Nazism and Soviet rule on Eastern European traditions, Shaikh unpacks what might have been lost if not for the resilience of diasporic communities and the amazing activists, home cooks, and chefs who have kept traditions alive.rnrnJoin us for a conversation moderated by chef and Marine Corps veteran Ben Bebenroth of the nonprofit Spice Field Kitchen.

Yeehaw (in space!) The OSPod crew is exploring their musical interests and exposing their baking disasters in yet another thrilling installment of the Overly Sarcastic Podcast. So grab your ray guns and cowboy hats and listen along! Our podcast, like our videos, sometimes touches on the violence, assaults, and murders your English required reading list loves (also we curse sometimes). Treat us like a TV-14 show.OSP has new videos every Friday:https://www.youtube.com/c/OverlySarcasticProductionsChannelQuestion for the Podcast? Head to the #ask-ospod discord channel:https://discord.gg/OSPMerch:https://overlysarcastic.shopFollow Us:Patreon.com/OSPTwitter.com/OSPyoutubeTwitter.com/sophie_kay_Music By OSP Magenta ★ Support this podcast on Patreon ★