Podcasts about culinary

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

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

Chefs, media tour Idaho farm country.

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

Did you know most doctors receive almost no formal training in nutrition? In this eye-opening episode, Dr. Sabrina Falquier sits down with internal medicine specialist, Dr. Thomas Carter, and third year medical student, Megan Roach, for an honest conversation about how much nutrition has been taught in medical school and what that means for patient care. Together, they compare experiences, share insights from both generations of medicine, and discuss why culinary medicine is helping bridge the knowledge gap.  In this episode you'll hear:1:00 – How much nutrition is taught in medical school?8:20 – Why Dr. Carter agreed to be a guest on this episode10:00 – Nutrition education in medical school: Megan Roach's perspective as a medical student13:00 – Culinary medicine workshops in medical school14:20 – Food as medicine15:00 – What every medical student should learn about nutrition17:00 – The challenge of speaking with patients about nutrition19:30 – What Dr. Carter wishes he knew about nutrition21:00 – How do you talk to a patient about nutrition?26:45 – How to give nutrition advice in short appointments31:30 – Nutrition training: The hope for future doctorsReferenced in the episode:Proposed Nutrition Competencies for Medical Students and Physician TraineesMedicina Culinaria podcast in SpanishBuy Me a CoffeeCredits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.

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.

Fluent Fiction - Korean: From Market Stalls to Culinary Dreams: Jinsu's Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2025-11-04-23-34-02-ko Story Transcript:Ko: 남대문 시장은 언제나 활기에 넘쳤습니다.En: The Namdaemun Market was always bustling with energy.Ko: 가을 바람이 불어오고, 길쭉하게 서 있는 노점들 사이에 구운 고기와 매콤한 향기의 냄새가 흐르고 있었습니다.En: As the autumn wind blew in, the scent of grilled meat and spicy aromas flowed between the long-standing food stalls.Ko: 진수는 가족의 분식 노점에서 일하며 손님들을 맞이했습니다.En: Jinsu worked at his family's snack stall, welcoming customers.Ko: 그는 어릴 때부터 요리를 좋아했습니다.En: He had loved cooking since he was young.Ko: 남대문 시장에서 일하지만, 그는 언젠가 자신의 레스토랑을 여는 것을 꿈꿨습니다.En: Although he worked at Namdaemun Market, he dreamed of opening his own restaurant one day.Ko: "여기! 떡볶이 두 개 주세요!" 하정은 손님이 주문하자 바쁘게 움직였습니다.En: "Over here! Two orders of tteokbokki, please!" As a customer ordered, Hajeong moved busily.Ko: 진수는 항상 그녀의 빠른 손놀림을 보며 자신이 더 잘할 수 있다고 생각했습니다.En: Jinsu always thought that he could do better as he watched her swift hands.Ko: 그러다 남는 시간에는 자신의 특별한 요리법을 실험하곤 했습니다.En: Then, during his free time, he would experiment with his own special recipes.Ko: 태현은 시장의 친구였습니다.En: Taehyun was a friend from the market.Ko: 그는 종종 진수의 노점에 들러 친구를 응원했습니다.En: He often stopped by Jinsu's stall to support his friend.Ko: "진수야, 꿈은 좀 어때? 잘 되고 있어?" 태현이 물었습니다.En: "Hey, Jinsu, how's your dream going? Is it coming along well?" Taehyun asked.Ko: "아직 멀었어. 돈을 모으는 게 쉽지 않네," 진수는 한숨을 쉬며 대답했습니다.En: "It's still a long way off. Saving money isn't easy," Jinsu replied with a sigh.Ko: 쉬운 일은 아니었지만, 시장을 걷는 동안 진수는 언젠가 자신의 메뉴판에 이 요리들을 올리고 싶다는 열망이 가득했습니다.En: It wasn't easy, but as Jinsu walked through the market, he was filled with the desire to one day serve these dishes on his own menu.Ko: 어느 날, 유명한 음식 평론가가 시장을 방문했습니다.En: One day, a famous food critic visited the market.Ko: 진수는 기회를 놓치지 않기로 했습니다.En: Jinsu decided not to miss this opportunity.Ko: 그는 자신이 개발한 특별한 요리를 평론가에게 대접했습니다.En: He served the critic a special dish he had developed.Ko: 평론가는 입맛을 다시며 "정말 맛있네요!"라며 칭찬했습니다.En: The critic smacked his lips, praising, "This is really delicious!"Ko: 이날 이후, 진수의 마음은 더 열정적으로 뛰었습니다.En: After this day, Jinsu's heart raced with more passion.Ko: 그는 가족과 솔직한 대화를 나누기로 결심했습니다.En: He decided to have an honest conversation with his family.Ko: 가족들은 그의 열정을 이해하고, 진수의 꿈을 응원하기로 했습니다.En: Understanding his passion, his family decided to support Jinsu's dream.Ko: "우린 네가 원하는 대로 해. 네 요리 정말 맛있어!" 라고 말했습니다.En: "Do whatever you want. Your cooking is really delicious!" they said.Ko: 진수는 드디어 자신만의 레스토랑을 열었습니다.En: Jinsu finally opened his own restaurant.Ko: 시장의 바쁜 거리에서 나가 더 큰 세상으로 나아갈 수 있었습니다.En: He was able to step out from the busy streets of the market into a bigger world.Ko: 그는 가족의 지지를 얻어 새로운 도전에 나설 자신감을 얻었습니다.En: With the support of his family, he gained the confidence to take on new challenges.Ko: 열린 대화가 얼마나 중요한지 깨달았고, 가족의 사랑과 신뢰가 그의 가슴을 따뜻하게 감쌌습니다.En: He realized how important open dialogue was, and the love and trust of his family warmed his heart.Ko: 그러면서 누군가는 즉석에서 그의 요리를 맛보기를 멈추지 않았습니다.En: Meanwhile, some couldn't stop tasting his dishes on the spot.Ko: 진수의 꿈은 이렇게 시작되었습니다.En: This is how Jinsu's dream began. Vocabulary Words:bustling: 활기에 넘친autumn: 가을aromas: 향기stalls: 노점welcoming: 맞이하다dreamed: 꿈꾸다watch: 보다swift: 빠른experiment: 실험하다critic: 평론가smacked: 입맛을 다시다praising: 칭찬하다passion: 열정honest: 솔직한confidence: 자신감challenges: 도전dialogue: 대화trust: 신뢰heart: 가슴support: 응원하다grilled: 구운recipes: 요리법developed: 개발하다desire: 열망missing: 놓치다served: 대접하다realized: 깨닫다warm: 따뜻하게 하다special: 특별한opportunity: 기회

Africa Melane speaks to Chef Marcus Gericke about his new culinary experience, “Journey,” at Urchin Restaurant. A menu shaped by 1,627 km of travel across the Western Cape, tracing the region’s people, places and flavours. Early Breakfast with Africa Melane is 702’s and CapeTalk’s early morning talk show. Experienced broadcaster Africa Melane brings you the early morning news, sports, business, and interviews politicians and analysts to help make sense of the world. He also enjoys chatting to guests in the lifestyle sphere and the Arts. All the interviews are podcasted for you to catch-up and listen. Thank you for listening to this podcast from Early Breakfast with Africa Melane For more about the show click https://buff.ly/XHry7eQ and find all the catch-up podcasts here https://buff.ly/XJ10LBU Listen live on weekdays between 04:00 and 06:00 (SA Time) to the Early Breakfast with Africa Melane broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3N Subscribe to the 702 and CapeTalk daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

James Beard–nominated chef Paul Smith joins Dave Weekley on Hotline to break down the hidden science of why chefs salt from high above, the right kind of salt for perfect pasta water, and the do's and don'ts of making a creamy Alfredo sauce. The Charleston chef also talks about hiring for his growing restaurant group — from teaching new cooks to spotting natural talent — and whether he believes robots could ever run a kitchen. A lively, flavorful mix of culinary technique and industry insight

Clarence Ford spoke to Ahsan Dharvesh - co founder of Amare on the recognition of Africa’s Best New Restaurant 2025 at the World Culinary Awards Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See 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.

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, Trump is spiraling out of control and calling for the nuclear option to deal with his Big Beautiful government shutdown.Then, on the rest of the menu, Whisky Pete Hegseth ordered the military to detail dozens of JAG attorneys to the Justice Department to act as special assistant US attorneys; a judge ripped apart the Trump administration's argument against her ruling this week by quoting their top goon's own words directly from a Fox News interview; and, drugmakers recalled a blood pressure medicine tainted with a cancer-causing chemical over a month ago, but Trump's FDA is only letting us know now.After the break, we move to the Chef's Table where Radio Free Asia says it is halting its news operations due to funding troubles caused by Trump's shutdown; and, Trump is limiting refugee admissions to the worst Boers in the world.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.

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.

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 got a very rude awakening at the end of his meeting with Xi Jinping as Russian bombs rained down on Ukraine.Then, on the rest of the menu, Trump's pick for a top post at the US Export-Import Bank withdrew his nomination after facing scrutiny over his ties to Russian companies and the Kremlin; patients are going without needed treatment after the government shutdown disrupted an important telehealth program; and, after whining about Black sports figures caught in the sports betting scandal, Trump announced an online betting platform that allows bettors to place wagers on the outcomes of elections, sports games, and other events he's involved in or controls.After the break, we move to the Chef's Table where anti-Islam lawmaker Geert Wilders' far-right party and the centrist D66 are tied in the Dutch general election in an unprecedented neck-and-neck race to run the government; and, five more people were arrested overnight in the Louvre crown-jewels heist, signaling an accelerating dragnet across the French capital and its suburbs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon AppétitThe 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.

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, another Trump lawyer is in an ethical jam over a new filing ordered by the King.Then, on the rest of the menu, Oregon's Black elected officials and faith leaders described the city of Portland, the state and nation as being at a ‘crossroad' with authoritarianism; children's books are once again at the center of the city council “MAGA-nificent Seven's” fury in MAGA Huntington Beach, California; and, a 67-year-old US citizen returning home from a team jogging practice, suffered six broken ribs and internal bleeding when he was dragged from his car by federal goons in an immigration sweep as terrified neighbor children in Halloween costumes were crying nearby.After the break, we move to the Chef's Table where Trump's decision to send the world's largest aircraft carrier to South America as Vlad escalates tensions, will leave the Mideast and Europe with no US aircraft carriers; and, as the United States is set to starve its own children and elderly, Germany will give more than $1 billion for Holocaust survivors' home care in 2026.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.

This is it — the final Halloween episode of the season and the crew goes out with a full stomach and zero chill. We kick things off with a Kelly Fact that blew our minds: trick-or-treating traces back to medieval “souls cakes”, when folks went door-to-door offering prayers for the dead in exchange for cake. FNBob immediately wants the recipe; Henvincible warns it sounds like another questionable British dish. Next, FNBob casually flexes his new academic cred — a doctorate in Meta Physics — and reminds everyone he's also an ordained minister now (because why not). Costume roll call: FNBob rocks a Hogwarts dropout Ravenclaw look, Henvincible is Tanjiro Kamado from Demon Slayer, and Kelly turns heads in an inflated Fall Guy suit. Adulting turtles the conversation into taxes, car headaches, and bad drivers — but mostly we talk food. The crew goes full “fat asses” mode tasting and debating halal spots, and FNBob teases a Chicago food map he's building to crown the city's best bites. Real Chicago foodie tea gets spilled: tavern-style pizza is a tourist term, Southsiders judge restaurants by “how's the fish,” and the eternal debate — turkey tips as rib replacements — explodes into comic fury. Henvincible mentions cauliflower pizza and FNBob has a meltdown you'll want to hear. It's the perfect mix of history, costumes, food, and the kind of ridiculous arguments only the Nonsense crew could sustain. Final jack-o'-lantern: lit. Final bite: messy. Final laugh: guaranteed. ⭐ Show Highlights Kelly Fact: the medieval origin of souls cake → trick-or-treating's wild roots. FNBob's new flex: Doctorate in Meta Physics + ordained minister status. Costume show-and-tell: Ravenclaw dropout, Tanjiro Kamado, and an inflated Fall Guy. Adulting rage: taxes, cars, and Chicago driving nightmares. FNBob's upcoming Chicago food map — tour-worthy recommendations incoming. South Side food rules: restaurants judged by “How's the fish?” Food fight: turkey tips vs pork ribs (spoiler: it gets heated). Cauliflower pizza mention sparks FNBob's culinary meltdown — comedic gold. ❓ Question of the Day Are turkey tips a worthy stand-in for pork ribs — sacrilege or smart swap? (Explain your take!)

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.

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's DOJ refuses to charge rightwingers who threaten Dems with assassination, but they'll charge terrorism if you wear an inflatable frog suit in front of an ICE Gulag.Then, on the rest of the menu Trump made an 'emergency' Supreme Court power grab after an AI plot by his tech pals to take over the Copyright office was thwarted; after a court order to stop its use, ICE illegally deployed tear gas in a quiet Chicago neighborhood as parents and their costumed children headed to a Halloween parade; and, the chairwoman of the Hardin County, Kentucky Republican Party is facing major backlash after her social media posts depicting the Obamas as apes.After the break, we move to the Chef's Table where Brazilian farmers are beefing up soybean production as China halts its massive business with the US during Trump's trade wars; and, ten people face trial for cyberbullying the French president's wife, Brigitte Macron.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.

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.

Send us a textWipe Swap-Solar Panels & Salon BlowoutsPodcast Summary – Wife Swap S1 E1: “Overdressed and Underprepared”The series kicks off in Salt Lake City, Utah, where perfectionist housewife Angie Katsanevas (yes, the Real Housewife of Salt Lake City) runs a tight, glamorous ship with husband Shawn and daughter Elektra. Angie loves structure, control, and luxury — think salon workouts and spotless floors — while Shawn just wants her to relax and spend more quality time as a family.Across the border in Chalice, Idaho, we meet Lindsey Flake, who lives completely off-grid with husband Tanner and their three kids. They grow their own food, use solar power, and have no running water. After battling rheumatoid arthritis, Lindsey chose a simpler, self-sustaining life that restored her health and happiness. She hopes to show another family the beauty of unplugging — while her husband teases that she might not want to come back once she sees the fancy life.When Angie and Lindsey swap homes, chaos (and comedy) ensues. Angie arrives in the wilderness with a hat box and Givenchy boots, instantly declaring she's “overdressed and underprepared.” Meanwhile, Lindsey steps into Angie's chic Salt Lake home, confused by heated floors, endless beauty products, and a dishwasher that needs to be “knocked on.”As they follow each other's household rules, both women are pushed far outside their comfort zones — Angie learns to haul water, bathe outdoors, and bond with kids in nature, while Lindsey experiences salon workouts, daily glam, and the demands of perfection. Their rule changes bring heartfelt lessons: Angie sends Tanner out on a real date, and Lindsey ditches the glam to teach Shawn and Elektra the value of slowing down.By the end, both women are transformed. Angie learns that simplicity brings peace — she even tears up reflecting on it — while Lindsey realizes a little luxury (and indoor plumbing) isn't so bad. When they reunite, the respect between them is genuine. Angie calls Lindsey's life “humbling,” and Lindsey admits the swap was harder than she expected but life-changing.Both families end up blending a bit of each other's worlds — Angie starts gardening and spending more family time, while Lindsey occasionally enjoys a bidet and margarita moment.TakeawaysAngie's character is endearing and relatable.Living off the grid presents unique challenges.The contrast between urban and rural lifestyles is stark.Family dynamics play a crucial role in the narrative.Health and diet are significant themes in the conversation.The hosts share personal anecdotes related to the topics discussed.Humor is a key element in their discussions.The importance of appreciating nature is highlighted.The challenges of hygiene in off-grid living are concerning.The interactions between the families are heartwarming. Living off the grid offers a new perspective on life.Family dynamics play a crucial role in parenting.Culinary experiences can bring families together.Contrasting lifestyles highlight different values and priorities.Emotional connections can form quickly in shared experiences.Learning new skills can be empowering and rewarding.Protectiveness among family members is a sign of love.Reflections on personal growth can lead to deeper understanding.Finding beauty in simplicity can change one's outlook on life.The emotional farewell signifies the bonds formeSupport the showhttps://www.wewinewhenever.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 trip to Asia got ruined as he learned that Democrats have a plan to stop his attempt to rig the midterm elections and there is not much he can do to stop it now.Then, on the rest of the menu, a ‘suspicious' fire erupted overnight at the home of a Black Portland, Oregon city councilor; air flights to Los Angeles International Airport were halted due to the Crash Duffy-caused air traffic controller shortage; and, Hegseth's Navy lost two aircraft from the USS Nimitz aircraft carrier within 30 minutes of each other in the South China Sea.After the break, we move to the Chef's Table where Japan successfully launched a new cargo spacecraft to deliver supplies to the International Space Station; and, two men in their 30's have been arrested in the brazen Louvre crown jewels heist.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.

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!

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, former Special Counsel Jack Smith demanded that any hearing involving him take place on live television, in front of the world, so that Trump and MAGA can't lie about what he said.Then, on the rest of the menu, under orders from Trump, the FBI has started visiting the homes of innocent No Kings protesters; a federal judge threw out MAGA Rep Ronny Jackson's lawsuit against Gavin Newsom aimed at blocking California's redistricting pushback; and, man who was detained by DC police for following an Ohio National Guard patrol while playing Darth Vader's theme song from “Star Wars” on his phone, sued the District of Columbia.After the break, we move to the Chef's Table where Trump says he's ending trade talks with Canada on the first day of the World Series between Toronto and Los Angeles, over Ronald Reagan anti-tariff TV ads; and, International Criminal Court judges rejected a jurisdiction challenge in the case of former Philippine President Rodrigo Duterte, who is accused in dozens of extra-judicial killings when in office.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.

Chef and Author Franco Lania joins Maria to share a delicious fall recipe, while Cookbook Author Erin Fletters joins to explore the wonderful world of miso in sweet, family-friendly confections. 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 the next episode Beyond The Baselines Podcast, we sit down with Maxwell Shteyman, Director of Culinary and Clubhouse Operations at Montammy Golf Club, to discuss how innovation in food and beverage can sometimes go too far. “Too much fusion leads to confusion—and to a messy plate,” Max says with a smile. In a world where every dish seems to chase the next trend, Shteyman believes that simplicity and clarity still reign supreme. Food, after all, mirrors life: the more ingredients and variables you add, the more complex—and often problematic—the outcome becomes. But this episode goes beyond the kitchen. Max believes that food and beverage in private clubs is in deep transition. He suggests that the traditional role of Executive Chef may be nearing its expiration date. Instead, he envisions a model where each dining outlet has its own director, all reporting to a single Culinary Director—a structure that reflects today's diversified member expectations and multi-outlet club environments. Mentorship, too, plays a central role in Max's philosophy. Leading younger staff in hospitality requires patience, vision, and courage. As he notes, “There will always be those who can't or won't work as a team—and sometimes, dismissals are simply part of maintaining excellence.” It's a candid, insightful discussion about the future of private club dining, the art of leadership, and the delicate balance between creativity and clarity.

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, underreported by major US media, Canadian Prime Minister Mark Carney delivered a powerful speech at the University of Ottawa, where he showed how Canada can fight back against Trump and win.Then, on the rest of the menu, despite cratering profits, Musk begged Tesla investors to give him his $1 trillion pay package, assuring them he can be fired if he goes “insane;” after Democratic Senators seized the floor, Senator Jeff Merkley of Oregon spoke for more than twenty-two hours to protest Trump's illegal power grab; and, two leading institutions are coming together to create an alternative to the decimated CDC's vaunted Morbidity and Mortality Weekly Report.After the break, we move to the Chef's Table where British counterterrorism police arrested three men in London of spying for Russia; and, Japan says it plans to tell Trump they will obey him and build up its military, no matter what they signed on the instrument of surrender on the deck of the USS Missouri all those forgetful years ago.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.

Two new cases from the latest issue of the journal present the podcast team with some rare explanations, and a chance to test yourself on food trivia.   In the first case (1:18), from Malaysia, a 49-yo left-handed woman develops 10 days of recurrent left-sided focal facial seizures. These seizures progressed to epilepsia partialis continua, which is controlled with some difficulty by employing a broad range of six different anti-seizure medications. Further symptoms arose during monitoring, including emotional lability as well as dystonia, left arm dysfunction, dysphasia and dysarthria. EEG imaging showed focal slowing in the right hemisphere. https://pn.bmj.com/content/25/5/475 The second case (22:20) features a Northamptonshire chef in her 60s, who presents to the emergency department with a week-long history of nausea, vomiting, and abdominal pain. This progressed to dysphagia and dypsnoea, as well as a downshift in the pitch of her voice. Her conditioned worsened, with respiratory arrest requiring CPR to re-establish circulation. Neurological examination was initially done while sedated, showed fixed and dilated pupils.  https://pn.bmj.com/content/25/5/493 Overloaded with Greek terms today? Here are some definitions from BMJ Best Practice and NHS UK: Dystonia is a movement disorder characterised by sustained involuntary muscle contractions and abnormal postures of the trunk, neck, face, or extremities. Dysphasia, also known as aphasia, is an acquired impairment of language that affects comprehension and production of words, sentences, and/or discourse. Dysarthria is difficulty with speaking, caused by damage or weakness of the muscles needed for speech. Dysphagia is difficulty with the act of swallowing solids or liquids. Dyspnoea, also known as shortness of breath or breathlessness, is a subjective sensation of breathing discomfort. The case reports discussion is hosted by Prof. Martin Turner¹, who is joined by Dr. Ruth Wood² and Dr. Babak Soleimani³ for a group examination of the features of each presentation, followed by a step-by-step walkthrough of how the diagnosis was made. These case reports and many others can be found in the October 2025 issue of the journal. (1) Professor of Clinical Neurology and Neuroscience at the Nuffield Department of Clinical Neurosciences, University of Oxford, and Consultant Neurologist at John Radcliffe Hospital. (2) Neurology Registrar, University Hospitals Sussex. (3) Clinical Research Fellow, Oxford Laboratory for Neuroimmunology and Immunopsychiatry, Nuffield Department of Medicine, University of Oxford Please subscribe to the Practical Neurology podcast on your favourite platform to get the latest podcast every month. If you enjoy our podcast, you can leave us a review or a comment on Apple Podcasts (https://apple.co/3vVPClm) or Spotify (https://spoti.fi/4baxjsQ). We'd love to hear your feedback on social media - @PracticalNeurol. Production and editing by Brian O'Toole. Thank you for listening.

From New York to Nashville to the French Riviera, this week's You Deserve a Luxury Vacation podcast is packed with insider updates that shape the world of high-end travel.

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's approval is crashing to new lows while he literally bulldozes the White House to the ground.Then, on the rest of the menu, DeSantis officials have been scrubbing evidence that US citizens have been nabbed in Trump's deportation blitz; more than four-hundred-twenty conspiracy-theory anti-science bills attacking public health protections built up over a century, have hit statehouses this year; and, the Wyoming Capitol, including the governor's office, was evacuated after an explosive device in front of the building was brought inside.After the break, we move to the Chef's Table where the UN Secretary-General defended science and weather forecasting as Trump threatens both; and, Putin has directed drills of Russian nuclear forces as his “Yo Mama” summit with Trump is put on hold.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.

This episode explores the world of invasive edible plants and fungi, focusing on species like garlic mustard, kudzu, Japanese knotweed, and burdock. The hosts discuss their origins, ecological impacts, and how to responsibly forage and prepare these plants for sustainable meals. The conversation emphasizes the importance of proper identification and safety when foraging, while also sharing cooking tips and recipes. In this conversation, Justin Townsend and Adam Berkelmans delve into the world of foraging and cooking with invasive species. They explore the culinary potential of burdock, dandelions, Himalayan blackberries, and golden oyster mushrooms, discussing their flavors, nutritional benefits, and recipes. The discussion emphasizes the importance of culinary conservation and how foraging can contribute to ecosystem health. - ⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠ - ⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠ ⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠ Recipes: Wild Greens Mac and Cheese Stuffed Kudzu Leaves Barbecue Dolmas Stuffed with Bacon Beef and Cheese Japanese Knotweed Cake with Streusel Topping Summer Wild Vegetable TempuraHow to Make Dandelion Jelly Dandelion and Zucchini FrittersStewed Dandelion Greens with Chickpeas and ‘NdujaVenison Steak with Blackberry Sauce and Corn Salad Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms Takeaways: Invasive plants can be turned into sustainable meals. Garlic mustard is edible at every stage of growth. Kudzu grows rapidly and is edible in various forms. Japanese knotweed can be used in desserts and jams. Burdock root is rich in fiber and antioxidants. Proper identification is crucial when foraging. Invasive species can have significant ecological impacts. Foraging can help control invasive plant populations. Cooking with invasive plants can be delicious and eco-friendly. Community resources and local foraging groups are invaluable. Burdock requires effort to harvest but is versatile in cooking. Dandelions are nutritious and can be used in various dishes. Young dandelion leaves are best for salads, while mature ones are great sautéed. Dandelion jam is a delightful treat reminiscent of sunshine. Himalayan blackberries are delicious but invasive, dominating the West Coast. Eating invasive species is a form of stewardship for the land. Culinary conservation encourages conscious eating and seasonal food sourcing. Chapters: 00:00 Introduction to Invasive Edibles 01:20 The Impact of Invasive Plants 03:15 Garlic Mustard: The Ecological Villain 11:25 Kudzu: The Vine That Ate the South 18:00 Japanese Knotweed: A Destructive Invader 25:11 Burdock: The Versatile Root Vegetable 27:36 Exploring Burdock: A Culinary Gem 30:00 Dandelions: The Ubiquitous Superfood 39:41 Himalayan Blackberries: A Sweet Invasive Delight 45:01 Golden Oyster Mushrooms: A Culinary Invasion 50:02 Culinary Conservation: Eating for the Ecosystem Keywords: Invasive plants, edible plants, foraging, ecological eating, sustainable meals, garlic mustard, kudzu, Japanese knotweed, burdock, wild foods, burdock, dandelion, Himalayan blackberry, golden oyster mushroom, invasive species, culinary conservation, foraging, wild food, sustainability, nutrition Learn more about your ad choices. Visit megaphone.fm/adchoices

In this special episode of Flavors Unknown, recorded during StarChefs Rising Stars Houston and presented in partnership with Symrise Food & Beverage North America, I'm taking you behind the scenes with Houston chefs and mixologists who are defining what makes Houston a top U.S. food city. Joining me are five of the city's most influential culinary minds: Chef Justin Yu of Theodore Rex Chef Evelyn García of JŪN and KIN HTX Chef Seth Siegel-Gardner, Culinary Director of Local Foods Group Pastry Chef Marie Riddle of Bludorn and Mixologist Kristine Nguyen, also from Bludorn Together, we dive into the Houston food scene — its evolution from an underrated market to a multicultural powerhouse of creativity and flavor innovation. We explore how local chefs and bartenders are driving culinary inspiration and creativity in Houston restaurants, redefining sustainability and sourcing in the Houston food industry, and shaping the city's identity through collaboration, authenticity, and bold storytelling. You'll also hear candid takes on the role of social media in modern chef culture, how trends evolve in real time, and how the next generation of culinary talent is rewriting the rules of leadership, creativity, and work-life balance. What you'll learn from the Panel Discussion Houston's eclectic, multicultural, and community-driven food scene and why it fuels flavor innovation in the Texas restaurant scene (4:32) How Houston evolved into a top U.S. food city and the impact of Michelin's arrival in Texas (8:02) Sustainability and sourcing in the Houston food industry — from ingredient challenges to creative sourcing solutions (18:27) The rise of non-alcoholic innovation in cocktails and how it's reshaping beverage menus (12:26) The real challenges of ingredient sourcing and logistics in Houston (18:27) Culinary inspiration and creativity in Houston restaurants — from Vietnamese barbecue to Mexican fine dining (19:33) The rise of Vietnamese barbecue and Latino restaurants in Houston (22:10) How food trend timelines have shortened (23:43) Lessons from Houston's StarChefs Rising Stars on collaboration, mentorship, and creative freedom (27:18) The importance of mentorship and feedback in sustaining creative growth (41:32) Why Houston's chefs view creativity as both craft and community — and what that means for future culinary innovation (1:05:15) The “superpower of a dish” approach to menu building (1:07:43) The psychology of flavor — from MSG to memory-driven ranch dressing (1:08:34) Managing creativity, customer expectations, and authenticity in fast-changing food culture (1:26:10) How social media and TikTok are transforming visibility and redefining authenticity in restaurant storytelling (1:29:40) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton

Imagine using your food and beverage choices to not just nourish guests—but to help someone rebuild their life. Next week on the Eating at a Meeting Podcast LIVE, I'm sitting down with Kerry Brodie, founder and executive director of Emma's Torch, a nonprofit culinary training program that empowers refugees, asylees, and survivors of human trafficking by providing paid culinary training, work experience, and job placement—all through the lens of dignity, sustainability, and inclusion. Emma's Torch is about far more than cooking skills—it's about building confidence, fostering community, and helping individuals navigate new lives and achieve financial independence. Since its founding, they've worked with over 600 students, generating more than $25 million in increased wages as graduates go on to become business owners, bakers, supervisors, and more. For planners and hospitality professionals, this conversation is a powerful reminder that every meal we serve at an event is a chance to make an impact—not just on guests' plates, but in their lives. If you want your events to reflect purpose as well as taste, this is a conversation you won't want to miss.

About the Show:"I don't need to be the best for two reasons. One is, we want to first reset what the standard taste and flavors and experience should be for Southeast Asian cuisine." – Binh HoangIn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Binh Hoang, the visionary behind House 1830 in Downtown Rogers. Born in a Thai refugee camp to Vietnamese parents, Binh shares how his family's story—and the broader Southeast Asian immigrant experience—inspired the mission, strategy, and storytelling behind House 1830.While Binh focuses on the vision, historical context, and strategic direction of the restaurant, he credits his sister-in-law, Chef Be, as the Executive Chef and culinary force behind the menu. Together, they craft more than just food—they create immersive cultural experiences that educate, connect, and inspire the Northwest Arkansas community.From humble beginnings building a food booth in his driveway to launching a restaurant known for its authenticity and heart, Binh's story is a powerful blend of resilience, family legacy, and bold purpose. Whether you're a food lover, entrepreneur, or local community supporter, this episode offers insights on leadership, heritage, and building a business with soul.Key Takeaways:Purpose Before Profit: Binh's story shows the power of focusing on experience and mission instead of chasing money, which builds stronger businesses and communities.The Standard, Not the Best: House 1830 is striving to be the touchstone for authentic Southeast Asian cuisine in NWA, helping educate locals on ingredients, techniques, and cultural context.Family, Resilience, and Roots: Hear how Binh's journey from refugee camps to restaurateur is woven into the DNA of House 1830, and why family recipes and history matter.Night Markets & Community: House 1830's Night Market brings the magic of Southeast Asian night markets to Rogers, sparking connection and cultural awareness through food.Advice for Young Professionals: Put pride in your work, lead with curiosity, and become “the standard”—change comes from those who commit fully, especially in a region growing as fast as the Ozarks.All this and more on this episode of the I Am Northwest Arkansas® podcast.Important Links and Mentions on the Show* 106 W Elm St #102, Rogers, AR 72756(479) 278-7016Website: House1830.comInstagram:

On episode 147 of The Places Where We Go, we explore the food scene in Paris. We spent three weeks in the city enjoying the culinary environment. On this episode, we discuss food markets, must-eat foods, some hits and misses, and the general diversity of food you'll encounter throughout Paris.   The Places Where We Go Resources PODCAST: Released every other week in your favorite podcast app WEBSITE & BLOG www.theplaceswherewego.com SUBSCRIBE TO OUR NEWSLETTER YOUTUBE: The Places Where We Go YouTube Channel INSTAGRAM: https://www.instagram.com/theplaceswherewego TWITTER / X: https://twitter.com/theplaceswhere1 FACEBOOK: https://www.facebook.com/ThePlacesWhereWeGo EMAIL: Write to us at comments@theplaceswherewego.com GEAR WE USE: The Places Where We Go Amazon Storefront We'll see you at the places where we go. Julie & Art AFFILIATE LINK DISCLOSURE The Places Where We Go contains affiliate links and is a member of the Amazon Services LLC Associates Program. If you make a purchase using one of these Amazon links, we may receive compensation at no extra cost to you. Read our disclaimer and privacy policy for more information.

In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine. Episode three investigates the mysterious final chapter of James Hemings' life, exploring the unanswered questions surrounding the death of one of America's first great chefs. We also examine his undeniable legacy and the widespread impact of his cooking on modern day American cuisine and traditions. 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

Chef Kim Floresca's career has taken her from the world's top restaurants to one of L.A.'s most buzzed-about fast-casual projects. After training at the Culinary Institute of America, Kim cooked at fine dining destinations including El Bulli in Spain and Per Se in New York City, and spent time as a private chef before making the leap to Goop Kitchen, the clean-eats concept from Gwyneth Paltrow's Goop. As Vice President of Culinary and Culture, Kim oversees menu development, helping shape Goop Kitchen's flavorful and wellness-driven approach to food. She joins host Kerry Diamond to talk about her journey from haute cuisine to health-forward, the skills that carried over from the fine dining world, Goop Kitchen expansion plans, and what Goop Kitchen tricks we can borrow for our own kitchens. Thank you to Square and Ketel One for their support. Learn more at square.com/bigGet tickets to The Great Community Bake Sale by Natasha Pickowicz on Saturday, 10/18, in NYC hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Kim: Instagram, Goop KitchenMore on Kerry: Instagram