Podcasts about culinary

Summary: This conversation explores the hunting, cooking, and ecological impact of invasive species, focusing on nutria, audad, and European hares. The hosts discuss the history of these species in the U.S., their effects on local ecosystems, and the potential culinary uses of their meat. They emphasize the importance of hunting as a conservation strategy and the need to shift cultural perceptions around consuming invasive species. This conversation explores the ecological and culinary implications of invasive species, focusing on the European hare, feral horses, and wild pigs. The discussion highlights the challenges these species pose to native ecosystems and agriculture, while also considering the potential benefits of hunting and consuming them as a means of conservation. The hosts delve into cultural attitudes towards eating these animals, particularly horses, and advocate for a shift in perspective towards invasive species as a valuable food source. - ⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠ Takeaways: Wild pigs are tough, smart, and destructive. Nutria were introduced for fur farming and became invasive. Nutria cause significant damage to wetlands and crops. Hunting nutria can aid in conservation efforts. Nutria meat is lean and has a mild flavor. Cultural stigma exists around eating invasive species. Audad are invasive and threaten native species. Audad meat varies in flavor based on age and diet. European hares compete with native species for resources. European hare meat is dark, lean, and flavorful. European hares were introduced to the US for hunting and have become invasive. Feral horses are not native to North America and compete with native wildlife. Eating horse meat is culturally accepted in many countries but controversial in the US. Wild pigs are highly adaptable and cause significant ecological damage. Hunting invasive species can aid in conservation efforts and provide food security. Culinary traditions around invasive species can help shift public perception. The management of feral horses is costly and politically sensitive. Wild pigs offer a nutritious and flavorful alternative to domestic pork. Cultural attitudes towards eating certain animals can hinder conservation efforts. Engaging in culinary conservation can benefit both ecosystems and communities. Chapters: 00:00 Introduction to Invasive Species Hunting 05:04 The Nutria: History and Impact 09:49 Culinary Uses of Nutria 12:12 Conservation Efforts and Community Involvement 12:49 The Audad: An Invasive Challenge 21:08 Culinary Potential of Audad 22:04 The European Hare: An Overview 28:57 Culinary Insights on European Hare 29:56 The European Hare: An Invasive Species 36:07 Feral Horses: Cultural and Ecological Dilemmas 45:06 The Controversy of Eating Horses 52:57 Wild Pigs: Culinary Conservation and Management Keywords: Invasive species, hunting, nutria, audad, European hare, conservation, culinary uses, wildlife management, ecological impact, sustainable food, European hare, feral horses, invasive species, culinary conservation, wild pigs, hunting, ecology, food security, animal welfare, wildlife management Learn more about your ad choices. Visit megaphone.fm/adchoices

Fluent Fiction - Hungarian: A Culinary Quest: An Unexpected Lesson in Kindness at Nagycsarnok Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-06-30-22-34-02-hu Story Transcript:Hu: A Nap fénye ragyogta be a Nagycsarnokot, ahol az emberek sietve vásároltak be a hétvégi ebédhez.En: The sunlight illuminated the Nagycsarnok, where people hurriedly shopped for the weekend lunch.Hu: A piacon friss zöldségek, gyümölcsök és fűszerek illatoztak a levegőben.En: In the market, the air was filled with the scent of fresh vegetables, fruits, and spices.Hu: Az árusok hangosan kínálták portékáikat, és barátságos zsongás töltötte meg a teret.En: The vendors loudly offered their goods, and a friendly buzz filled the space.Hu: Ez a varázslatos hely volt Árpád, a lelkes szakács kedvenc vásárlóhelye.En: This magical place was Árpád's, the enthusiastic cook's, favorite shopping spot.Hu: Elhatározta, hogy ínycsiklandó pörköltet készít a barátainak.En: He decided to prepare a mouth-watering stew for his friends.Hu: „Kell néhány szép paprika” – gondolta Árpád, miközben a kedvenc standja felé sietett.En: "I need some nice peppers," thought Árpád, as he hurried towards his favorite stall.Hu: Azonban a piacon nem volt könnyű közlekedni, mert nagyon sokan voltak ott, és a sorok zsúfoltak voltak.En: However, navigating the market wasn't easy because there were so many people there, and the aisles were crowded.Hu: A fülledt nyári nap mindenkit arra ösztönzött, hogy a legfrissebb termékeket szerezze be.En: The sweltering summer day urged everyone to grab the freshest products.Hu: Ahogy Árpád elérkezett a paprika standhoz, szomorúan tapasztalta, hogy az árus éppen zárta a bódét.En: As Árpád arrived at the pepper stall, he was saddened to find that the vendor was just closing the booth.Hu: Egy pillanatra megtorpant, és kétségbeesetten kutatott az elmúlt percek történései után.En: He paused for a moment and frantically searched through the events of the past minutes.Hu: Ekkor döbbent rá, hogy a pénztárcáját otthon felejtette.En: That's when he realized that he had forgotten his wallet at home.Hu: „Hogyan fogom megvenni, ami kell?En: "How will I buy what I need?"Hu: ” – töprengett.En: he pondered.Hu: Egy ismerős alak jelent meg előtte.En: A familiar figure appeared before him.Hu: Judit, egy másik törzsvásárló, épp elindult az ajtó felé, mikor Árpád felé kiáltott: „Judit, várj!En: Judit, another regular customer, was just heading towards the door when Árpád called out to her: "Judit, wait!Hu: Segíthetnél nekem?En: Could you help me?"Hu: ”Judit megállt, és visszafordult.En: Judit stopped and turned back.Hu: „Mi történt, Árpád?En: "What happened, Árpád?"Hu: ” – kérdezte kíváncsian.En: she asked curiously.Hu: „Elfelejtettem a pénztárcámat, de mindenképpen meg kell vennem ezeket a paprikákat.En: "I forgot my wallet, but I absolutely need to buy these peppers.Hu: Tudnál kölcsönadni egy kis pénzt?En: Could you lend me a little money?"Hu: ” – kérte sietve Árpád.En: Árpád asked hastily.Hu: Judit mosolyogva bólintott.En: Judit nodded with a smile.Hu: „Persze, hogyne.En: "Of course, no problem.Hu: A barátok egymásért vannak, nemde?En: Friends are there for each other, aren't they?"Hu: ”Árpád hálásan fogadta el Judit segítségét, és gyorsan megvette a szükséges paprikákat.En: Árpád gratefully accepted Judit's help and quickly bought the necessary peppers.Hu: Még időben sikerült hozzájutnia mindenhez, amit szeretett volna.En: He managed to get everything he wanted in time.Hu: Amikor hazaért, azonnal nekilátott a főzésnek.En: When he got home, he immediately started cooking.Hu: A konyhában minden illatozott, és az elkészült pörkölt végül minden várakozást felülmúlt.En: The kitchen was filled with aromas, and the finished stew surpassed all expectations.Hu: Az este végére barátai elégedetten dicsérték Árpád főzőtudományát.En: By the end of the evening, his friends were contentedly praising Árpád's culinary skills.Hu: De Árpád számára a legfontosabb tanulság az volt, hogy a közösség támogatása és az élmények megosztása sokkal többet ér, mint a tökéletesség.En: But for Árpád, the most important lesson was that the support of the community and sharing experiences are worth much more than perfection.Hu: „Köszönöm, Judit” – gondolta, miközben még egyszer visszaidézte a piacon történt eseményeket.En: "Thank you, Judit," he thought, as he once more recalled the events at the market.Hu: Aznap este mindenki úgy távozott, hogy a szívük telített volt a finom ízekkel és az igazi barátság melegével.En: That night, everyone left with their hearts full of fine flavors and the warmth of true friendship. Vocabulary Words:illuminated: ragyogtascent: illatoztakvendors: árusokbuzz: zsongásmagical: varázslatosenthusiastic: lelkesnavigate: közlekednisweltering: fülledturged: ösztönzöttsaddened: szomorúanfrantically: kétségbeesettenpondered: töprengettfamiliar: ismerőscuriously: kíváncsiangratefully: hálásannecessary: szükségesaromas: illatozottsurpassed: felülmúltcontentedly: elégedettenpraised: dicsértékculinary: főzőtudományátsupport: támogatásacommunity: közösségsharing: megosztásaexperiences: élményekworth: érperfection: tökéletességrecalled: visszaidéztewarmth: melegévelfigure: alak

This mindful eating hypnosis session is designed to create a thoughtfulness and appreciation of choosing, preparing, and eating food. Increasing the ability to make healthy natural choices and to make cooking an act of self-love and connection with others. 

Fluent Fiction - Hebrew: Secrets of Shuk HaCarmel: A Culinary Quest in Tel Aviv Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2025-06-28-22-34-02-he Story Transcript:He: החום ברחוב הכרמל היה לוהט בצהריים של תל אביב.En: The heat on Rechov HaCarmel was scorching in the noon of Tel Aviv.He: דוכנים צבעוניים התפרסו לכל אורכו של השוק, מלאים בפירות עסיסיים, ירקות טריים ותבלינים ארומטיים.En: Colorful stalls stretched along the entire length of the market, filled with juicy fruits, fresh vegetables, and aromatic spices.He: קול המוכרנים קרא ללקוחות לעצור ולקנות.En: The voices of the vendors called out for customers to stop and buy.He: אליאב, בשלן קפדן, הסתובב בשוק עם חיוך מרוצה, מחפש את המרכיבים המושלמים לארוחת ערב מיוחדת שתכנן עבור חבריו.En: Eliyav, a meticulous cook, wandered the market with a satisfied smile, searching for the perfect ingredients for a special dinner he planned for his friends.He: לצידו הלכה טליה, חברתו מזה זמן רב.En: Walking beside him was Talia, his long-time girlfriend.He: היא הייתה נרגשת אך מצאה עצמה לא בטוחה מה לקנות, מתעכבת על כל דוכן.En: She was excited but found herself unsure of what to buy, lingering at each stall.He: "אה, תראה את העגבניות האלה, הן נראות נהדר!En: "Oh, look at these tomatoes, they look great!"He: " אמרה טליה ובאותו רגע הוספה, "אבל הגזר ההוא כל כך כתום!En: Talia said and added at that moment, "But those carrots are so orange!He: איזה כדאי לקחת?En: Which should we take?"He: "השוק היה משבר באנרגיה של קיץ.En: The market was bursting with the energy of summer.He: הריחות של לחם טרי ושפע של תבלינים התערבבו באוויר.En: The smells of fresh bread and an abundance of spices mixed in the air.He: אנשים מילאו את השוק והדוכנים המבוקשים היו מפתים אך עמוסי לקוחות.En: People filled the market, and the popular stalls were tempting yet crowded with customers.He: אליאב עמד באתגר.En: Eliyav was up for the challenge.He: עליו היה להחליט – להמשיך לחפש או להסתפק במוצרים הקיימים.En: He had to decide—continue searching or settle for the existing products.He: הוא ידע שבתוך ההמולה של השוק טמון הסוד לארוחה מושלמת.En: He knew that within the hustle and bustle of the market was the secret to a perfect meal.He: לבסוף, הם הגיעו לדוכן האחרון.En: Finally, they reached the last stall.He: שם, סכום של רימונים בשלים ויפים צדו את עיניו של אליאב.En: There, a pile of beautiful, ripe pomegranates caught Eliyav's eye.He: הם היו המפתח למנה ייחודית שתכנן – רוטב רימונים עז טעמים.En: They were the key to a unique dish he planned—a bold flavored pomegranate sauce.He: אבל לפתע, עוד לקוחה ניסתה לקחת את הרימונים האחרונים.En: But suddenly, another customer tried to take the last of the pomegranates.He: אליאב נשם עמוק, פנה אל הלקוחה בחיוך: "שלום, אני מתכנן ארוחת ערב וחייב את הרימונים האלה.En: Eliyav took a deep breath and turned to the customer with a smile: "Hello, I'm planning a dinner and need these pomegranates.He: אולי תסכימי לשתף?En: Might you agree to share?"He: "הלקוחה חייכה בהבנה והשיבה, "בטח, רק תיקח כמה שאתה צריך.En: The customer smiled in understanding and replied, "Sure, just take what you need."He: "טליה צחקה, ואליאב הודה לה.En: Talia laughed, and Eliyav thanked her.He: הוא סגר את השקית בדיוק כשהשמש ירדה מאחוריו, משתקפת על הדוכנים.En: He closed the bag just as the sun set behind him, reflecting on the stalls.He: בצעדיהם החוצים את השוק, אליאב הבין שהסבלנות והיכולת לאלתר הם הסוד להצלחה במטבח.En: In their steps crossing the market, Eliyav realized that patience and the ability to improvise are the secrets to success in the kitchen.He: “אולי לא הייתי עושה את זה לבד,” הוא אמר לטליה, “את הזכרת לי לפעמים לקחת נשימה.En: "Maybe I couldn't do it alone," he said to Talia, "You reminded me to sometimes take a breath."He: ”כך יצאו מהשוק, אליאב וטליה, עם שקית מלאה בירקות ופירות מושלמים, ואליאב חש כי גם החברות שלהם חיזקה והעמיקה בתוך כל הרעש וההמולה של שוק הכרמל.En: Thus they left the market, Eliyav and Talia, with a bag full of perfect fruits and vegetables, and Eliyav felt that their relationship had also strengthened and deepened amidst all the noise and commotion of Shuk HaCarmel. Vocabulary Words:scorching: לוהטmeticulous: קפדןwandered: הסתובבlingering: מתעכבתbursting: משברaromatic: ארומטייםtempting: מפתיםcrowded: עמוסיcommotion: המולהimprovise: לאלתרsettle: להסתפקreflecting: משתקפתstrengthened: חיזקהscents: ריחותabundance: שפעingredients: מרכיביםunique: ייחודיתpomegranate: רימוןinhale: נשימהkey: המפתחsatisfied: מרוצהenergy: אנרגיהchallenge: אתגרvital: חיוניexpression: ביטויformer: קודםpluck: לקטוףperseverance: התמדהvigor: חוזקnurture: לטפחBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/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, Republicans have lost so much control at their hearings, even Melania got roasted by witnesses on live television.Then, on the rest of the menu, Big Balls never left, he's now embedded in the biggest agency Musk wants to break; Oregon's only congressional Republican has joined the chorus against federal land sales; and, Louisiana is latest state to redefine planet-warming natural gas, as green energy.After the break, we move to the Chef's Table where Apple revamped its EU App Store terms to avert more fines; and, Brazil's outspoken first lady is coming under fire, but she refuses to stop speaking out.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.

Born and raised in England, Susan Notter started baking at a young age, then attended culinary school while working in a pastry shop. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent three years learning about European pastries and confections. Switzerland followed, and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald Notter, who had just started the sugar school in Zurich.  After a few months, Susan joined the school full-time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned; this led to world- wide travel, including to the U.S. to teach and demonstrate the art of pulled and blown sugar to many chefs. In 2000, Susan moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. Currently, Chef Notter is the pastry coach of the USA Culinary Olympic Team, which represents the USA in international culinary competitions.  She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team on the first season. After spending the past four years as one of Felchlin‘s Corporate Pastry Chefs representing the company with technical support for the U.S. market, Chef Notter has now opened Elizabeth Moore Chocolates, where she is creating fine European chocolates, single-origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces. In this episode, we discuss: How Susan discovered her love of baking Culinary school and an apprenticeship at Konditorei Heinmann Jobs in Zurich and her introduction to pulled sugar Teaching sugar classes and giving demos all over the world Implementing college pastry programs in Alabama and Pennsylvania Working as a Corporate Pastry Chef at Felchlin Competing in pastry at the elite level Opening Elizabeth Moore Chocolates, a luxury boutique in Pelham, Alabama Susan's best tip for tempering chocolate And much more!   Episode Sponsored by​ Puratos   Okay, so bad news first: you can't travel back in time. Good news? MyPuratos has what you need to order or reorder so you can get back to business ASAP––no calls with sales reps. Better news: your first order is 20% off. Future you will thank you. Visit Puratos.us and click on MyPuratos to sign up and order today    

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, well-known draft dodger Bone Spurs Krasnov says he's a warrior for watching bombs drop, and he'll disappear any reporter who reports he's not more of a warrior than Eisenhower, that guy on PT-109 and all the those dead losers on battlefields through all of time.Then, on the rest of the menu, Trump's Big Beautiful $20 Billion Dollar War with CBS will have to knock off three zeros; rumors about armed militia threatening teams from the Federal Emergency Management Agency, forced a medical unit to flee hurricane-hit North Carolina; and, a federal judge ordered the Labor Department to keep Job Corps running during its lawsuit to purge the Great Society from American life.After the break, we move to the Chef's Table where reeling from the erratic firehose of Trump rebukes, Europe weighs deeper ties with China; and, Mexican President Claudia Sheinbaum said that her administration is investigating contamination from a SpaceX rocket explosion that landed in its territory.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.

We explore how synthetic datasets are transforming the way AI learns to recognize kitchen objects without the bottleneck of manual labeling. Discover how Mask R-CNN and realistic image generation enable faster, scalable training for computer vision in professional kitchens. From culinary schools to smart restaurants, this innovation opens the door to real-time food tech applications with minimal resources.

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, an exploding “F*** You!” Trump whistleblower bomb has exposed a lawless DOJ plot.Then, on the rest of the menu, Stephen Miller's push to have the FBI assist in the Trump administration's ethnic cleansing has been put on ice; in response to a habeas ruling by the bench, MAGA Pam Bondi is demanding the entire federal district court in Maryland recuse itself; and, acting-US attorney Alina Habba was slapped with a new ethics complaint over her pursuit of New Jersey Democrats.After the break, we move to the Chef's Table where a federal judge ordered Trump to release billions of dollars in funding for electric vehicle chargers in more than a dozen states; and, after musing whether he abides by Article 5 of the NATO treaty “depends on your definition,” TACO said about twenty-four hours later that he stood with that promise.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.

Ready to take your culinary skills to the next level? We've got something special for you – a video packed with culinary secrets that'll have you cooking like a total boss in no time. Whether you're a seasoned chef or just starting out in the kitchen, there's always something new to learn, right? Trust me, you won't want to miss out on these game-changing tips and tricks that'll elevate your dishes to restaurant-quality status. So grab your apron, settle in, and get ready to impress your friends and family with your newfound kitchen prowess. Click play now and let's cook up some magic together! #brightside Animation is created by Bright Side. ---------------------------------------------------------------------------------------- Music from TheSoul Sound: https://thesoul-sound.com/ Listen to Bright Side on: Spotify - https://open.spotify.com/show/0hUkPxD... Apple Podcast - https://podcasts.apple.com/podcast/id... ---------------------------------------------------------------------------------------- Our Social Media: Facebook -   / brightside   Instagram -   / brightside.official   Tik Tok - https://www.tiktok.com/@brightside.of... Snapchat -   / 1866144599336960   Stock materials (photos, footages and other): https://www.depositphotos.com https://www.shutterstock.com https://www.eastnews.ru ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the podcast: Chef Miguel SamozaFrom cooking for the British Royal Family to creating unforgettable meals at Flora in Newport, RI, Miguel's culinary journey is as rich and flavorful as the dishes he serves.Originally from Madrid, Spain, Miguel has cooked alongside Michelin-starred legends Anton Mosimann and Michel Bras. He also served as Sir Richard Branson's private chef. Now, he brings Mediterranean flair and New England ingredients together with heart, artistry, and a deep love for hospitality.Together Anne & Miguel discuss: – His path from Spain to Newport – The vision behind Flora's seasonal menu – His love for local sourcing and storytelling through foodMiguel's story is a feast for the soul—and Flora is a place you'll want to return to again and again.  Flora restaurant is located within the beautiful Gardiner House in Newport, Rhode Island. Tune in. Be inspired. Come with an appetite!—You can find Flora @flora.newport @gardinerhousenptYou can find Anne @styledbyarkFollow us @classicandcuriouspodcast

Send us a text This week on Whip Cream Salmon, the podcast that's almost entirely an animal fact show now, Brian recaps his ill-fated trip to Bonnaroo, which, thanks to a little rain and a lot of mud, got canceled while he was there! But fear not, a new "happy dumpling" tattoo might just mend his festival-sized hole. Meanwhile, Ronnie shares his own culinary misadventure with a very "overcooked" pork porterhouse. Plus, they dive into the delicious world of Korean fried chicken, quick cucumber kimchi, and the etiquette of app ordering at restaurants. Tune in for food, friendship, and festival fuckery!Chattanooga Ramen Spot - Attack of the TatsuWhat we drankBrian - Coors LightRonnie - Crank Arm Brewing CO - Jimmy's Bike Drive Coastal LagerSTAY CREAMY

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, a key provision of the MAGA budget bill that sought to limit judicial power is dead.Then, on the rest of the menu, Musk's lawyers are trying to claim in court he doesn't use a computer; home sales just posted their slowest May in sixteen years; and, a jury ordered a J6'er to pay five hundred thousand dollars to the widow of a DC police officer who killed himself after the insurrection.After the break, we move to the Chef's Table where pro-Russian hackers launched a series of denial-of-service attacks on several municipalities and organizations linked to the NATO summit; and, the fighting between Iran and Israel raises questions about Russia's influence in the Middle East.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.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump was dealt a stinging rebuke by the judge in the latest Garcia hearing.Then, on the rest of the menu, ICE detained a Marine Corps veteran's wife who was still breastfeeding their baby; oil prices flip-flop and US stocks drift as Wall Street waits for Iran's reaction to Trump's ‘Good Vibrations' bombing attacks; and, Elon Musk announced plans to completely rewrite human knowledge itself after his AI chatbot Grok keeps clashing with his far-right worldview.After the break, we move to the Chef's Table where Russian prosecutors asked for a 14.5-year prison sentence for a former deputy defense minister jailed on bribery charges; and, 639 employees of Voice of America, including employees at VOA's Persian-language service, were issued layoff notices just before Trump's Big Beautiful Bombing of Iran.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.

Send us a textChef Christopher Morales shares his culinary journey from restaurant kitchens to reality TV stardom on NBC's Yes Chef and his current work as a private chef for ultra-wealthy clients in the Hamptons. His candid conversation reveals the personal transformation that came through sobriety and how it launched his career to new heights.• Former restaurant chef who has transitioned to private chef work• Competed on NBC's Yes Chef alongside Martha Stewart and José Andrés• Advocates for sobriety in the restaurant industry after personal struggles with alcoholism• Discusses the challenges of being a chef in relationships due to unconventional schedules• Served as a judge for Battle Bros Tacos and Treats competition in Brevard County• Shares behind-the-scenes insights from Yes Chef including bond formed with competitors• Describes private chef work for ultra-high-net-worth clients paying $700-1500 per day• Credits sobriety with his Instagram success and television opportunities• Now offers private dinners, cooking classes, and custom culinary experiencesFor private dinner inquiries or cooking classes, visit tastebychefchristopher.com or find him on Instagram @0ui.chefSupport the showFollow us on Instagram @spacecoastpodcastSponsor this show Want to watch our shows? https://youtube.com/@spacecoastpodcast

In this episode, host Taniel Chemsian interviews Gabriela Lopez and Jesus Valenzuela, co-founders of Outliance Real Estate Brokerage, based in Cabo San Lucas. Gabriela shares her journey from Argentina to Cabo, while Jesus recounts his move from California, highlighting why both fell in love with the region. They discuss Cabo's multicultural attractions, safety, excellent weather, outdoor lifestyle, and strong sense of community. The conversation shifts to the current real estate market, noting how the boom following COVID-19 has transitioned into a buyer's market, with increased inventory and more negotiation possibilities for buyers. Gabriela and Jesus explain common price ranges, popular neighborhoods, and what buyers should consider—emphasizing the importance of lifestyle compatibility, local amenities, and working with reputable agents. They also touch on the challenges of pre-construction developments and the unique logistical factors of living in Baja. The episode concludes with practical advice for foreigners considering a move, encouraging them not to let fear hold them back and to seek the guidance of experienced locals. Contact details for Outliance are provided for further inquiries.   Key Moments:  05:53 Buying Property Abroad: Key Tips 09:00 Mexican Market Surge Pre-U.S. Elections 12:42 Investors Hold Amid Economic Changes 13:43 Vallarta's Resilient Real Estate Market 19:08 Kabul's Strategic Connectivity Highlights 20:56 Cabo's Culinary and Art Scene 23:03 Exploring Santiago's Natural Attractions 26:36 "East Cape: Off-Grid Simplicity" 30:59 "Affordable Homes Near Cabo" 35:22 Top Neighborhoods for Investment Homes 36:32 Top Rental Priorities: View, Amenities, Location 41:25 Baja Logistics: Challenges and Delays 44:56 Turnkey Homes Appeal Don't miss out on a free webinar, where experts cover everything you need to know about relocating to Mexico—from the best places to live to essential healthcare information for expats. Register at dreamretirementinmexico.com/webinar.   Want to own a home in Mexico? Start your journey with confidence – download your FREE Taniel Chemsian Properties Buyer's Guide now for expert tips and clear steps to make it happen! Click here -  https://tanielchemsian.com/buyers-guide/   Contact Information: Email: info@tanielchemsian.com Website: www.tanielchemsian.com Mex Office: +52.322.688.7435 USA/CAN Office: +1.323.798.8893

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, Hegseth insists on “Peace Through Strength,” but several strong women senators tore him to pieces.Then, on the rest of the menu, tech companies don't want you to know how much energy AI uses; the MAGA Justice Department says the Harvard researcher accused of smuggling frog embryos for her cancer research brought in illegal ‘biological materials;' and, Redemption Bank becomes the first bank owned by a Black-led investment group in the Western US.After the break, we move to the Chef's Table where Finland's lawmakers voted to leave the international land mine treaty as the Nordic country boosts its defenses against Russia; and, Russia's economy minister says the country is on the brink of recession.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.

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, New Jersey governor candidate and former Navy lieutenant Mikie Sherrill, critiqued Trump's military deployments to US cities.Then, on the rest of the menu, first the states cut civics classes, now the Mississippi education board has axed the US history test for high schoolers to graduate; Virginia Democrats have a big fundraising advantage in the race for governor this year; and, he didn't complain about it on Columbus Day, but Trump had to rail about federal holidays on Juneteenth.After the break, we move to the Chef's Table where Romania's new president nominated a center-right former mayor as prime minister; and, Europe and Iran will try diplomacy as Trump weighs nuking cofeve in two weeks.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.

This week, I sat down with Victor Hernandez, the creative force behind Fox & Co. Bakery. We talked about everything from baking cakes for cash as a teenager (yes, really!) to his time at Magnolia, his formal culinary training, and what he learned leading the kitchen at Di Campli's.Now, Victor's pouring all of that experience—and heart—into his own business, one delicious goody at a time. He's showing up every week at the Woodway Farmers Market and Eastside Market, sharing elevated, scratch-made bakes that have already built a bit of a cult following.But Victor's story doesn't stop there. His bigger dream? A neighborhood bakery-bookstore hybrid. Think cozy, inviting, and full of good stories—on the shelves and on the plate.If you've ever dreamed of building something from scratch (pun intended), this episode will hit home.Catch Victor & Fox & Co. Bakery: Follow on TikTok: @foxandcobakery Find him weekly at: • Woodway Farmers Market• Eastside Market (Brotherwell Brewing) Listen now wherever you get your podcasts and follow along as Victor turns talent + hustle into something truly special.Let's help him bring that bookstore dream to life, Waco.#whatsupwaco #foxandcobakery #wacotexas #farmersmarketfinds #wacoeats #supportlocal Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello Dishing It Outers! Series 5 of your favourite foodie podcast with Gareth and Gary is back in a few weeks. To whet your appetite, the boys will be serving up a 'bitesize' tasting menu of some of their favourite moments from previous episodes in the lead up to their return every Tuesday and Thursday and this week we hear from one of their favourite chefs, Aisling Moore from the Goldie restaurant in Cork and Ed Chef is back with some of your culinary conundrums.Enjoy your pod snack and don't forget to subscribe at GoLoud or wherever you get your podcasts and if you have a Culinary Conundrum for the lads send them to food@goloudnow.com

Welcome back to WATG? - the only podcast where a bagel with grape jelly and bacon isn't a war crime…it's a legacy. In this week's episode, Kurt, JK, and Vin dive tongue-first into the criminal underbelly of comfort food - spilling hot takes and hotter grease on everything from 7-Eleven cheese dogs to whether poppy seeds are just dental sabotage in disguise.Is lox really a flex? Are brunch hours a myth? Why were there always porno mags in the woods? These are the hard-hitting questions we tackle while simultaneously questioning our cholesterol.It's a therapy session, a food confession, and a roast of Long Island life - all in one greasy bite. Grab a napkin. It's gonna get messy.⏱️ TIMESTAMPS[00:00] Intro[05:23] Family Food Legends & Garlic Knot Myths[12:47] Bagel Crimes: Cream Cheese, Bacon & Grape Jelly?[24:15] Silent Book Clubs, Porno in the Woods & Fast Food Nostalgia[30:55] Outro

Send us a text Get ready for some food, friends, and fuckery! Ronnie and Brian are here, but it's a wacky Wednesday recording time. Brian's prepping for Bonnaroo, stressing about the rain and his shoe game. Lost phone? He's got a QR code trick!Then, it's all about Ronnie's new pizza oven! He's fired up, talking hot temps, and plans to cook everything from smoked carnitas to clams. They're geeking out over grills, woks, and all things cooking. Plus, they're dreaming up Boys Week feasts. Get ready for some laughs and kitchen insporation!What We DrankBrian - SinghaRonnie - PacificoSTAY CREAMY

Don't have time to listen to the full show? We got you covered on the Nathan, Nat & Shaun Quickie, all the best bits from Wednesday, 18th of June’s episode!See omnystudio.com/listener for privacy information.

In this conversation, Justin Townsend, Adam Berkelmans, and Hank Shaw explore the themes of the borderlands, focusing on the intersection of Mexican and American cuisine. They discuss the inspiration behind Hank's book 'Borderlands', the cultural identity shaped by the border, and the importance of food as a means of storytelling and building empathy. The conversation also delves into surprising culinary discoveries, essential cooking techniques, and ingredients that define the unique flavors of the borderlands. In this engaging conversation, the speakers explore the intricate connections between migration, culinary heritage, and the evolution of Mexican cuisine. They discuss the importance of indigenous crops, the process of researching recipes, and the cultural significance of various dishes. The conversation also touches on travel safety in Mexico, the necessity of language skills in border communities, and the key takeaways from a new cookbook that aims to celebrate Northern Mexican food. The speakers emphasize the adaptability of recipes and the respect for culinary traditions, while also promoting the upcoming book tour and events. - ⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠ Links: Instagram New Cookbook! Book Tour To The Bone Substack Native Seed Search Takeaways: The borderlands represent a unique blend of Mexican and American cultures. Hank Shaw's journey into the borderlands began with his move to Sacramento. Culinary identity is shaped by the seamless integration of languages and cooking techniques. Food serves as a bridge to foster understanding and empathy across cultures. The book 'Borderlands' aims to immerse readers in the beauty and complexity of the region. Surprising culinary techniques and wild food presence are prevalent in the borderlands. Char and fire play a crucial role in the cooking methods of the region. Pounding ingredients for sauces enhances flavor and texture compared to blending. Mexican oregano differs significantly from standard oregano in flavor and use. Tepary beans and blue corn are examples of region-specific ingredients with cultural significance. Migration patterns may have influenced culinary traditions. Indigenous crops are vital for local gardening. Researching recipes involves deep historical understanding. Northern Mexican cuisine deserves more recognition. Traveling in Mexico requires awareness of safety. Language skills enhance cultural experiences in borderlands. Tex-Mex cuisine can be authentic and delicious. Culinary traditions evolve through cultural exchanges. Cooking is a communal and cultural event. The cookbook encourages creativity and adaptability in cooking. Chapters: 00:00 Exploring the Borderlands: A Culinary Journey 02:12 Inspiration Behind 'Borderlands' Book 06:26 Cultural Identity and Culinary Fusion 09:21 Building Bridges Through Food and Storytelling 13:00 Surprising Discoveries in the Borderlands 19:11 Culinary Techniques and Tools from the Borderlands 26:00 Essential Ingredients for Borderlands Cuisine 33:54 Migration and Culinary Heritage 34:56 Gardening and Indigenous Crops 36:37 Researching Recipes and Culinary Traditions 39:30 Top Culinary Destinations in Mexico 41:42 The Art of Mexican Cooking 43:10 Travel Safety and Security in Mexico 47:13 Cultural Respect and Language in Borderlands 48:01 Key Takeaways from the Cookbook 54:37 The Evolution of Mexican Cuisine 55:43 Book Promotion and Upcoming Events Keywords: Borderlands, Mexican-American cuisine, culinary journey, Hank Shaw, food culture, wild food, cultural identity, storytelling, cooking techniques, essential ingredients, migration, culinary heritage, indigenous crops, recipes, Mexican cuisine, travel safety, cultural respect, cookbook, gardening, food traditions Learn more about your ad choices. Visit megaphone.fm/adchoices

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, Senator Tina Smith confronted Christo-Nationalist MAGA Mike Lee for mocking the Minnesota assassination victims, who were also her personal friends.Then, on the rest of the menu, Colorado shut down a state campaign finance site after the Minnesota assassination; Oregon state lawmakers recently passed a bill blocking their personal addresses; and, Trump called Minnesota Governor Tim Walz “slick,” “whacked out” and said, “I'm not calling him” after the targeted shootings of two state lawmakers because it would “waste time” he doesn't waste on losers.After the break, we move to the Chef's Table where the Czech coalition government faces a parliamentary no-confidence vote over a bitcoin scandal; and, the remaining leaders at the G7 will have no problem completing their summit after Trump's early exit.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.

Today's guest is chef, writer, and Emmy-nominated host Sophia Roe. The culinary creative has lots of pots on the stove, so to speak, including a YouTube channel, a new outpost of her Apartment Miso studio, and her biggest project to date: motherhood. Sophia and host Kerry Diamond talk about Sophia's early years in culinary school, working as a private chef, meeting her fiancé Chris, thoughts on being a working mom, and the surprising phase she finds herself in. “I am happier than I probably have been in my life, and I definitely didn't think that would happen,” she says. They also chat about the new Power Issue of Cherry Bombe Magazine with Sophia on the cover. Click here for tickets for our Summer Tastemaker Tour. Subscribe to Cherry Bombe's print magazine. More on Sophia: Instagram, Apartment Miso, websiteMore on Kerry: InstagramPast episodes and transcripts

In this episode, Chef Adrianne Calvo joins Alex Quin to discuss her rise from an accidental high school cooking class to becoming a celebrated chef, restaurateur, author of seven cookbooks, and culinary ambassador for St. Jude. Chef Adrianne shares the pivotal moments that shaped her path, including her appearance on Montel Williams, her early passion for journalism, and her sharp business acumen that's helped sustain her independent restaurant for over 18 years. Tune in for a conversation full of insight on branding, resilience, and using your craft with purpose.Episode Outline[00:00:03] Alex welcomes Chef Adrianne and highlights her achievements.[00:03:45] A class mistake led her to culinary arts.[00:06:20] Her first book at 19 and national TV debut.[00:13:30] Competitions, flavor focus, and early hustle.[00:21:10] 18 years in business and leading with a team.[00:34:10] Work with St. Jude, kindness, and long-term impact.Wisdom NuggetsAccidents Can Be Opportunities: What seemed like a class schedule error in high school introduced Chef Adrianne to culinary arts. Embrace unexpected changes—they might lead to your true calling.Build With Purpose, Not Just Hype: Chef Adrianne emphasizes that her brand is rooted in authenticity and service, not trends. She built her empire by staying grounded, creative, and consistent.Storytelling is Strategic: From social content to books, Chef Adrianne shows how chefs can transform their stories into strong personal brands. Passion plus storytelling equals connection.Invest in People, Not Just Processes: Chef Adrianne's success is also a product of training and retaining loyal staff. One skilled person is more valuable than three under-trained ones.Patience Pays Off: Success didn't come overnight—seven books, 18 years of restaurant growth, and national recognition came from years of consistency, learning, and community service.Power Quotes:"I do think that God has really held me in the palm of his hand.” - Chef Adrianne Calvo“Nothing replaces word-of-mouth. That's still king." - Chef Adrianne CalvoConnect With Chef Adrianne :Instagram: (https://www.instagram.com/chefadrianne)Linkedin (https://www.linkedin.com/in/chefadrianne/)Restaurant (https://chefadriannes.com/)Personal Site (https://adriannecalvo.com/)Connect With the Podcast Host Alex Quin:Instagram: (https://www.instagram.com/alexquin)Twitter: (https://twitter.com/mralexquin)LinkedIn: (https://www.linkedin.com/in/mralexquin)Website: (https://alexquin.com)TikTok: (https://www.tiktok.com/@mralexquin)Our CommunityInstagram:(https://www.instagram.com/hustleinspireshustle)Twitter: (https://twitter.com/HustleInspires)LinkedIn: (https://www.linkedin.com/company/hustle-inspires-hustle)Website: (https://hustleinspireshustle.com)*This page may contain affiliate links or sponsored content. When you click on these links or engage with the sponsored content and make a purchase or take some other action, we may receive a commission or compensation at no additional cost to you. We only promote products or services that we genuinely believe will add value to our readers & listeners.*See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Culinary Claims: Indigenous Restaurant Politics in Canada (University of Toronto Press, 2025) by Dr. L. Sasha Gora explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty. Dr. Gora chronicles the rise of Indigenous restaurants and their influence on Canadian food culture, engaging with questions about how shifts in appetite reflect broader shifts in imaginations of local environments and identities. Drawing on a diverse range of sources – from recipes and menus to artworks and television shows – the book discusses both historical and contemporary representations of Indigenous foodways and how they are changing amid the relocalization of food systems. Culinary Claims tells a new story of settler colonialism and Indigenous resistance, emphasizing the critical role that restaurants play in Canada's cultural landscape. It investigates how food shapes our understanding of place and the politics that underpin this relationship. Ultimately, the book asks, What insights can historians gain from restaurants – and their legacies – as reflections of Indigenous and settler negotiations over cultural claims to land? Culinary Claims presents a comprehensive history of Indigenous restaurants in Canada, highlighting their significant role in the evolution of Canadian food culture. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Culinary Claims: Indigenous Restaurant Politics in Canada (University of Toronto Press, 2025) by Dr. L. Sasha Gora explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty. Dr. Gora chronicles the rise of Indigenous restaurants and their influence on Canadian food culture, engaging with questions about how shifts in appetite reflect broader shifts in imaginations of local environments and identities. Drawing on a diverse range of sources – from recipes and menus to artworks and television shows – the book discusses both historical and contemporary representations of Indigenous foodways and how they are changing amid the relocalization of food systems. Culinary Claims tells a new story of settler colonialism and Indigenous resistance, emphasizing the critical role that restaurants play in Canada's cultural landscape. It investigates how food shapes our understanding of place and the politics that underpin this relationship. Ultimately, the book asks, What insights can historians gain from restaurants – and their legacies – as reflections of Indigenous and settler negotiations over cultural claims to land? Culinary Claims presents a comprehensive history of Indigenous restaurants in Canada, highlighting their significant role in the evolution of Canadian food culture. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Culinary Claims: Indigenous Restaurant Politics in Canada (University of Toronto Press, 2025) by Dr. L. Sasha Gora explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty. Dr. Gora chronicles the rise of Indigenous restaurants and their influence on Canadian food culture, engaging with questions about how shifts in appetite reflect broader shifts in imaginations of local environments and identities. Drawing on a diverse range of sources – from recipes and menus to artworks and television shows – the book discusses both historical and contemporary representations of Indigenous foodways and how they are changing amid the relocalization of food systems. Culinary Claims tells a new story of settler colonialism and Indigenous resistance, emphasizing the critical role that restaurants play in Canada's cultural landscape. It investigates how food shapes our understanding of place and the politics that underpin this relationship. Ultimately, the book asks, What insights can historians gain from restaurants – and their legacies – as reflections of Indigenous and settler negotiations over cultural claims to land? Culinary Claims presents a comprehensive history of Indigenous restaurants in Canada, highlighting their significant role in the evolution of Canadian food culture. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/native-american-studies

The Carmel Library will host a free book event this Sunday from 2 to 3:30 PM, featuring author Ethan McAndrews and illustrator Takeo Tsunamoto discussing their collaborative work, ‘The Carmel Kawachinagano Cookbook.'The cookbook celebrates the sister city relationship between Carmel, Indiana, and Kawachinagano, Japan, by featuring recipes from both regions. Attendees will have the opportunity to learn about the creative process behind the book and enjoy some of the featured dishes.The event will include a talk where Tsunamoto will share his illustration process, which involved depicting places he had never visited before coming to Indiana.McAndrews will discuss the writing and research involved in creating the cookbook. The cookbook includes a variety of dishes, such as Indiana's classic pork tenderloin and Japan's yakisoba pan, a noodle dish popular among students.McAndrews and Tsunamoto's collaboration began when McAndrews visited Kawachinagano and was hosted by Tsunamoto's family, leading to a friendship and the eventual creation of the cookbook.The event is free, but attendees are encouraged to register online through the Carmel Library's website to secure their spot.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Culinary Claims: Indigenous Restaurant Politics in Canada (University of Toronto Press, 2025) by Dr. L. Sasha Gora explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty. Dr. Gora chronicles the rise of Indigenous restaurants and their influence on Canadian food culture, engaging with questions about how shifts in appetite reflect broader shifts in imaginations of local environments and identities. Drawing on a diverse range of sources – from recipes and menus to artworks and television shows – the book discusses both historical and contemporary representations of Indigenous foodways and how they are changing amid the relocalization of food systems. Culinary Claims tells a new story of settler colonialism and Indigenous resistance, emphasizing the critical role that restaurants play in Canada's cultural landscape. It investigates how food shapes our understanding of place and the politics that underpin this relationship. Ultimately, the book asks, What insights can historians gain from restaurants – and their legacies – as reflections of Indigenous and settler negotiations over cultural claims to land? Culinary Claims presents a comprehensive history of Indigenous restaurants in Canada, highlighting their significant role in the evolution of Canadian food culture. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Culinary Claims: Indigenous Restaurant Politics in Canada (University of Toronto Press, 2025) by Dr. L. Sasha Gora explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty. Dr. Gora chronicles the rise of Indigenous restaurants and their influence on Canadian food culture, engaging with questions about how shifts in appetite reflect broader shifts in imaginations of local environments and identities. Drawing on a diverse range of sources – from recipes and menus to artworks and television shows – the book discusses both historical and contemporary representations of Indigenous foodways and how they are changing amid the relocalization of food systems. Culinary Claims tells a new story of settler colonialism and Indigenous resistance, emphasizing the critical role that restaurants play in Canada's cultural landscape. It investigates how food shapes our understanding of place and the politics that underpin this relationship. Ultimately, the book asks, What insights can historians gain from restaurants – and their legacies – as reflections of Indigenous and settler negotiations over cultural claims to land? Culinary Claims presents a comprehensive history of Indigenous restaurants in Canada, highlighting their significant role in the evolution of Canadian food culture. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Krista Cole, owner and Director of Operations for Sur Lie in Portland and Gather in Yarmouth, brings Northern Maine grit and hospitality to the heart of the restaurant world. A two-time James Beard semifinalist, Krista's journey began in healthcare management, where she built a foundation in operations and strategy before stepping full-force into entrepreneurship. Her story is one of dual passions—caring for people and creating meaningful food experiences. From her humble roots in Houlton to balancing two full-time careers, she's stayed true to her small-town values: honesty, hard work, and community. At Sur Lie, she redefines upscale casual dining, while Gather feels like a welcoming neighborhood table—complete with a team that shares her passion for service. Krista's love of systems, branding, and culture-building has made her a force in Maine's culinary scene and a role model for women entrepreneurs. Join our conversation with Krista Cole today on Radio Maine—and don't forget to subscribe to our channel.

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's cognitive issues continue being exposed as he is bullied into submission for his failures.Then, on the rest of the menu, voters rebuked the MAGA-led Huntington Beach City Council effort to ban books; Noem's not-so-secret boyfriend Lewandoski was spotted at the detention of Senator Alex Padilla; and, the Louisiana AG is investigating CVS for sending mass text messages lobbying against legislation that would have closed down the corporation.After the break, we move to the Chef's Table where a US-backed Israeli company's spyware was used to target European journalists; and, with daily threats from DHS, ICE and the White House, fans don't appear to be snatching up tickets to the Club World Cup.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 episode, Lauren talks to the seller of an Amazon FBA business created in August 2016 in the culinary and kitchenware niches. Listen in to find out how the business makes an average of $6,658.00 per month in net profit, why the seller has decided to sell, the lessons learned from running the business, and much more. Visit https://empireflippers.com/listing/83227 to learn more about this business.

In this episode, Lauren talks to the seller of a display advertising and Amazon Associates business created in June 2016 in the culinary niche. Listen in to find out how the business makes an average of $3,118.00 per month in net profit, why the seller has decided to sell, the lessons learned from running the business, and much more. Visit https://empireflippers.com/listing/84538 to learn more about this business.

An oldie but goodie cause we've been too busy to be funny!!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, the rightwing Georgia Supreme Court ruled against MAGA Republicans.Then, on the rest of the menu, the former head of the Alabama Department of Veterans Affairs filed a federal lawsuit accusing Governor Kay Ivey of wrongful termination and defamation; a former worker who leaked information about plans by Republican Governor Ron DeSantis' administration to build golf courses and hotels in Florida state parks has filed a whistleblower lawsuit; and, seven Arkansas families filed suit challenging the state law that requires the Ten Commandments be posted in classrooms.After the break, we move to the Chef's Table where Polish security services have detained three men who were planning an attack inspired by Neo-Nazi perpetrators of mass killings; and, the European court ruled Italy is not liable for the actions of the Libyan Coast Guard in a fatal 2017 migrant boat sinking.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.

Dr. David Kessler is a renowned pediatrician, lawyer, public health advocate, and former Commissioner of the U.S. Food and Drug Administration (FDA). A graduate of Amherst College, the University of Chicago Law School, and Harvard Medical School, Dr. Kessler has spent his career at the intersection of science, policy, and consumer protection. He served as Dean of the Yale School of Medicine and the University of California, San Francisco Medical School, and most recently held the role of Chief Science Officer for the White House COVID-19 Response Team. Dr. Kessler is the acclaimed author of several influential books including the New York Times bestseller The End of Overeating, Fast Carbs, Slow Carbs, and his latest work, Diet, Drugs & Dopamine: The New Science on Achieving a Healthy Weight. His writing and research have been pivotal in shifting the public health conversation from willpower to biological understanding—especially regarding food addiction, the manipulation of hyper-palatable foods, and the role of dopamine in modern eating behaviors. A true trailblazer in the field, Dr. Kessler has dedicated decades to unraveling the powerful science behind why we eat the way we do—and how we can reclaim our health in a world of ultra-processed foods. Dr. Kessler shares his personal journey with weight regain and the "aha moment" that led him to call it what it is—addiction. He explores the role of GLP-1 medications, the dark side of food addiction, and how we must move beyond willpower to tackle this epidemic with compassion, science, and actionable tools.

Cary Police Dept (Chief Terry Sult), Sheila Ogle, Ralph Ashworth, Alisa Wright Colopy, Fit & Able Productions, Academy Street Bistro, Special Olympic athletes' stories, Law Enforcement Torch Run for Special Olympics  https://bit.ly/nightforsonc  

Ever wondered what happens when you mix a disappointing taco salad, a massive Jehovah's Witness compound, and a viral TikTok about gay experiences? This episode takes you on a whirlwind journey through recent adventures and misadventures. From celebrating a rapid-fire tenure ceremony to packaging meals for those in need in the Buffalo community, our hosts share heartwarming moments of community service and celebration.

In this episode of Grandma's Silver, I'm joined by bestselling author and celebrated food writer Anne Byrn to discuss summer food staples—cultural artifacts that tell stories of migration, memory, and meaning.Anne joins us to talk about her latest book, Baking in the American South, a sweeping, story-rich celebration of Southern baking traditions. We also wander into nostalgia territory: long-lost summer desserts. It's a conversation full of warmth, wisdom, and sugar-dusted storytelling!RESOURCES:Visit Anne's website here.Follow along on Facebook and Instagram.Sign up for her newsletter here.SHOP:Baking in the American SouthA New Take on CakeSkillet LoveAmerican CookieAmerican Cake

Send us a text This week on Whipped Cream Salmon, co-hosts Brian and Ronnie dive headfirst into life's delicious, and sometimes chaotic, adventures. Ronnie kicks things off with the relatable tale of a new job gone wrong, prompting a hunt for greener pastures and a deep dive into high-ABV beers. He dreams of a future at "The Stanbury," a chef-owned gem with a gritty vibe, where a 40oz Miller High Life comes with champagne flutes and the possibility of a better work-life balance (and more "bro stuff" time with Brian!).Meanwhile, Brian's been a culinary commando, meticulously prepping vacuum-sealed, frozen meals for an upcoming festival. From wok-fired veggies and chicken to homemade "kimchi," his camp menu is dialed in, especially now that a friend's food truck at the festival promises access to burners and a dish pit! The conversation veers into the surprising difficulty of finding 35mm film in an age of cell phone cameras, and Ronnie shares a chuckle-worthy anecdote about being "trained" by a 19-year-old culinary student.Join Brian and Ronnie as they navigate the highs and lows of job searching, culinary triumphs, and the ever-elusive quest for the perfect photo development, all while dreaming of baseball, burritos, and more good times ahead!What we drankRonnie - Victory Brewing Co. - Berry Monkey Fruited Sour TripelBrian - SinghaSTAY CREAMY

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, Pam Bondi's brother was dealt a stunning defeat in the DC Bar election.Then, on the rest of the menu, a Wisconsin lawsuit seeks to ban Elon Musk from ever again offering $1 million checks to voters for their votes; Louisiana lawmakers passed a bill targeting out-of-state doctors who prescribe and mail abortion pills; and, a federal appeals court in New York is set to hear arguments in Trump's bid to erase his hush money conviction.After the break, we move to the Chef's Table where Netanyahu's government faces a possible collapse as the opposition seeks to dissolve it; and, three far-right lawmakers in Greece were expelled from parliament due to ties with a Neo-Nazi politician convicted of leading a criminal organization.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.

All guests join us on the Farm Bureau Insurance guest line, and we are LIVE from the BankPlus Studio! Learn more about your ad choices. Visit megaphone.fm/adchoices

Here’s the 14850 Dining Report, and tonight’s the night! Over 50 restaurants, caterers, wineries, cideries, breweries, distilleries and more are coming together to offer tastes of their local fare to benefit food equity at Taste of the Finger Lakes. It's tonight at the Ithaca Farmers Market pavilion at Steamboat Landing. 14850 is proud to be a sponsor of Taste of the Finger Lakes. Showing off the region’s culinary bounty for a cause at Taste of the Finger Lakes Listen to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, Spotify, Audible, or RSS Feed, listen on WVBR, or follow 14850 Dining on Facebook, Instagram, Bluesky, and Twitter or sign up for our newsletter.

Fluent Fiction - Hungarian: From Market to Masterpiece: Áron's Culinary Quest in Budapest Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-06-10-22-34-02-hu Story Transcript:Hu: A Nap sugarai barátságosan simogatták Budapest utcáit.En: The rays of the Sun gently caressed the streets of Budapest.Hu: Késő tavasz volt, a levegő friss, tele virágillattal.En: It was late spring, the air fresh and filled with the scent of flowers.Hu: A budapesti Központi Vásárcsarnok élettel telt.En: The Budapesti Központi Vásárcsarnok was bustling with life.Hu: Áron, Zsófia és István a forgatagban lépkedtek, mindhárman izgatottan a délelőtti vásárlás előtt.En: Áron, Zsófia, and István walked amidst the hustle, all three excited for the morning shopping.Hu: Áron szemei csillogtak az izgalomtól, de belül aggódott.En: Áron's eyes sparkled with excitement, but inside, he was worried.Hu: "Az én főztöm lesz a legjobb," ismételte magában, hogy elűzze a kételyt.En: "My dish will be the best," he repeated to himself to dispel his doubts.Hu: Hogyan fogja meggyőzni az osztálytársait arról, hogy tehetsége van a magyar konyha rejtelmeihez?En: How would he convince his classmates that he has talent for the secrets of Hungarian cuisine?Hu: A vásárcsarnok színes standjai között sétálva Zsófia magabiztosan irányította őket.En: Walking among the colorful stalls of the market, Zsófia confidently led them.Hu: "Itt kezdjük, Áron.En: "We'll start here, Áron.Hu: A legfrissebb zöldségeket erre találod," mutatott egy halom pirosló paradicsomra és zöld paprikára.En: You'll find the freshest vegetables here," she pointed at a pile of red tomatoes and green peppers.Hu: A piac zsibongott, eladók kiabálták ajánlataikat, a turisták fényképeztek.En: The market buzzed with activity, vendors shouted their offers, and tourists took pictures.Hu: István, a józan ész hangja, türelmesen figyelt és néha csendesen hozzászólt.En: István, the voice of reason, listened patiently and occasionally commented quietly.Hu: "Ne siesd el, Áron.En: "Don't rush, Áron.Hu: Ezeknek a dolgoknak idő kell.En: These things take time."Hu: " Áron mosolyogva bólogatott, habár szíve gyorsabban vert.En: Áron nodded with a smile, even though his heart was beating faster.Hu: A tökéletes piknikért küzdött, és ehhez minden részlet fontos volt.En: He was striving for the perfect picnic, and every detail was important.Hu: Sajtok és kolbászok mellett haladtak el, a füstölt szalonna illata csábítóan lengte körbe az orrukat.En: They passed by cheeses and sausages, the tempting aroma of smoked bacon surrounding their noses.Hu: Áron egy pillanatra megállt.En: Áron paused for a moment.Hu: "Mit gondolsz, Zsófi?En: "What do you think, Zsófi?Hu: Melyik kolbászt válasszam a piknikhez?En: Which sausage should I choose for the picnic?"Hu: ""Mangalicát.En: "Mangalica.Hu: Mindig megdobja az ízeket," mosolygott vissza Zsófia, biztatóan.En: It always enhances the flavors," Zsófia smiled back encouragingly.Hu: Áron egyetértett, és gyorsan elrendezte a vásárlást.En: Áron agreed and quickly completed the purchase.Hu: Az idő telt, és több standot is felkerestek.En: Time passed, and they visited several stalls.Hu: Áron azonban hiába keresett egy speciális fűszert, ami nélkül nem készülhetett el az általa tervezett gulyás.En: However, Áron was searching in vain for a special spice without which the planned gulyás could not be completed.Hu: Már-már feladta, amikor a sarkon egy idős asszony standján megpillantotta a paprikát.En: He was about to give up when he spotted the paprika at the stall of an elderly lady around the corner.Hu: "Itt van!En: "There it is!"Hu: " kiáltott fel boldogan, és gyorsan megvette.En: he exclaimed happily, and quickly bought it.Hu: A három barát végül mindent beszerzett.En: The three friends finally gathered everything they needed.Hu: Az út során sokat nevettek, és Áron lassan nyugodtabb lett.En: They laughed a lot along the way, and Áron gradually became calmer.Hu: István a vállát veregette.En: István patted his shoulder.Hu: "Látod, semmi okod a félelemre.En: "See, there's nothing to be afraid of."Hu: "Az iskola zöld füves udvarán Áron megrendezte a pikniket.En: On the school's green grassy yard, Áron arranged the picnic.Hu: A nap lemenőben volt, amikor a gulyás illata végre betöltötte a légkört.En: The sun was setting when the aroma of the gulyás finally filled the air.Hu: Osztálytársai csodálattal nézték az ínycsiklandó tálakat.En: His classmates gazed in admiration at the tantalizing dishes.Hu: "Ez fantasztikus, Áron!En: "This is fantastic, Áron!"Hu: " dicsérték.En: they praised.Hu: Áron úgy érezte, mintha egy nagy súly szállt volna le róla.En: Áron felt as if a great weight had been lifted off his shoulders.Hu: Magabiztosabb lett, a kételyek szertefoszlottak.En: He became more confident, the doubts dissipated.Hu: Tudta, hogy gyakorlással és kitartással minden sikerülhet.En: He knew that with practice and perseverance, anything could be achieved.Hu: A nap végén, látva az elégedett arcokat, Áron szívében büszkeség ömlött szét.En: At the end of the day, seeing the satisfied faces, Áron felt a swell of pride in his heart.Hu: A vásárcsarnok kanyargós ösvényein tett utazás végül nemcsak egy sikeres piknikhez, hanem önmaga megerősítéséhez is vezetett.En: The journey through the winding paths of the market ultimately led not only to a successful picnic but also to the reinforcement of his self-confidence. Vocabulary Words:rays: sugaraigently: barátságosancaressed: simogattákbustling: élettel teltexcitement: izgalomworries: aggódottdispel: elűzzetalent: tehetségesecrets: rejtelmeiconfidently: magabiztosancomment: hozzászólfreshest: legfrissebbvendors: eladókreasonable: józan észoccasionally: néhastriving: küzdötttempting: csábítóanaroma: illataenhances: megdobjaspecial: speciálisspice: fűszertconvince: meggyőzniself-confidence: önmaga megerősítéséhezadmiration: csodálattaltantalizing: ínycsiklandógradually: lassanperseverance: kitartássaldissipated: szertefoszlottakpicnic: pikniketwinding: kanyargós

Willie continues his conversation with Ina Garten during the second-ever "Sunday Sitdown Live” as Ina shows how to make a proper dessert tray, and answers some questions from the audience. Venue sponsored by City Winery.

Willie sits down with Ina Garten for an all-new "Sunday Sitdown Live." They talk about her journey to culinary fame, the support from her husband Jeffery, and her New York Times Best Selling Memoir, "Be Ready When the Luck Happens.” Venue sponsored by City Winery.