Podcasts about culinary

What if culinary school let you learn in a real restaurant—with real guests, real service, and real feedback? In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with Emma Oblender, outreach specialist and outreach chef for Metro Community College's Culinary Arts & Horticulture programs, to explore how Metro is preparing the next generation of chefs and hospitality professionals. At the center of Metro's culinary program is Sage Student Bistro, a public-facing restaurant where students experience both front-of-house and back-of-house operations while serving real guests. Emma explains why that hands-on environment gives students something a traditional classroom simply can't: the opportunity to learn from real service, real feedback and real-world mistakes. Metro has also revamped its culinary program around cohort learning, cross-training, and internship and job-site opportunities that connect students directly with Omaha's restaurant community. And you don't even have to be pursuing a culinary career to get involved. Metro offers community education classes covering everything from sushi and knife skills to bread and macarons. Whether you're an aspiring chef, a longtime food lover, or just curious about how Omaha's culinary talent is being developed, this is a fascinating look inside one of the region's most hands-on culinary programs.

Kevin Hackett and Craig Williams got a VIP tour of The Den, the career and technology education campus for Montgomery ISD, and superintendent Mark Ruffin walked them through it. The Den stands for Discover, Explore, Navigate. It is a standalone campus that serves students from Montgomery High School and Lake Creek High School, who either drive over or ride a shuttle, and most of the programs run two years and finish with a certification a student can take straight into a job. They go program by program. Law enforcement has situational shooting simulators. Automotive services the district's fleet vehicles and teachers' cars, and it is open to the public for basic work like oil changes and tire rotations. The construction and architecture shop has SawStop table saws and a four by eight CNC, and Ruffin talked about eventually building a small home start to finish. Welding students were running TIG and MIG while the guys were there. The health services wing looks like an emergency room, with about twelve beds, a full size ambulance box, programmable patient dummies, and certifications in phlebotomy, CNA work and even running a gurney. Audio and video production has a full soundstage with wraparound green screens, an isolation room, a news desk with teleprompters and two podcast studios. Engineering and robotics has rows of 3D printers, metal fabrication, a programmable robot arm and three arenas built for robot battles, with camera positions above and a second floor balcony for spectators. Culinary arts is a teaching kitchen with roughly twelve individual stations, each with its own grill, stove and oven, tied to the chef's station by closed circuit TV, and connected through service and dish lines to a restaurant inside the school. Cosmetology has around 30 haircutting stations plus nails and facials, is open to the public on Thursdays and Saturdays, and places students in internships where many start building a client base before they graduate. Every lab has its own dedicated classroom attached to it, and the animal science and agriculture program sits at a separate facility they have not toured yet. Before all of that, the two of them go through the college football weekend, including Texas Tech, Oklahoma's loss to Michigan, Alabama's close call at Kentucky, the Wake Forest and Purdue double overtime, Utah beating Arkansas 43 to 10, and former Texas Tech linebacker Jacob Rodriguez recording 14 tackles in his Miami Dolphins debut while wearing the green dot. They finish with the Lindsay Clancy trial, the single juror who would not convict, the mistrial that followed, and a conversation about what an insanity finding should mean now that state hospitals are largely gone. That turns into bears, Anthony Hopkins, and a recommendation for the 1997 movie The Edge. Buy a Homeowners Show T-shirt: homeownersshow.com/merch Subscribe on YouTube: https://www.youtube.com/channel/UCH4BFMNUMhucjky9o9SWjSA?sub_confirmation=1 Every episode with full transcripts: homeownersshow.com/episodes Facebook: facebook.com/homeownersshow Instagram: instagram.com/homeownersshow X: x.com/HomeownersThe Questions or topic ideas: info@homeownersshow.com Sustained Growth Solutions: a lead generation system built specifically for your business, so you never have to search for leads again. sustainedgrowthsolutions.com Termisave: warranty your home against the threat of termites. Email info@termisave.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this week's episode, host Caryn Antonini is joined by guest Bill Taibe, an award-winning restaurateur and culinary legend in Westport, CT and one of a few who has put Westport on the culinary map over the last 20 years. Bill is a four time James Beard Award semifinalist for Best Chefs in America: Northeast and serves as a board member of the Westport Farmer's Market. Bill brings local ingredients and global flavors to his menus at both past and current establishments such as LeFarm, Don Memo, The Whelk, Kawa Ni Westport and Denver and his highly anticipated new concept, hi'Amba, an all day bakery, cafe and restaurant serving Mediterranean cuisine.For more information on our guest:www.kawaniwestport.comwww.hiamba.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Hey there food fans! It's time for Episode 166 of The Food For ThoughtCast. Today I was honored to be joined by Greer Jackson, a fermenter, forager, and story-keeper of all things food and family. We talk about what it means to carry on culinary legacies, and how all of the elements of the people that came before and where and how you grew up can influence your kitchen identity. Greer writes a beautiful substack that examines food and culture, specifically the connections between ritual and belonging. The Substack is called Black Homecraft and it is a beautiful examination of awareness and care around food and understanding the joy and traditions of the kitchen and how they intersect with Black culture, history, and ingredients. I would encourage you, if you enjoy reading or food or both at all, to subscribe. Greer is an author, gardener, researcher, and food writer who is also Black, queer, and an immigrant. This melting pot of perspectives is a really rich recipe for some outstanding content, pardon the pun, but it's true. Greer joins the pod today from Guanajuato, Mexico- and those farm noises you hear in the background? 100% completely authentic. Ahhh the sounds of vibrant culture everywhere around us. Enjoy today's episode and make sure to rate, review, and subscribe. 

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Vecinos Miami Beach | Vecinos IG | Josh Wagner | Christine Wiseman | Caracas BakeryGardenista | Matsuhisa AspenChef Gabe Bertaccini | Chef Dena MarinoFeld Restaurant | Chef Jake Potashnick | Feld IG postBoos Board | Apex | PlasticJoanne Chang | Flour Bakery | The Joy of Cookies | Share Our StrengthThe Spice House | Vulcan's Fire SaltFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Food is a living expression of culture, health, identity, and intergenerational memory. How can culinary diplomacy bring together Indigenous and Western food systems?Joining the conversation are:Sara Olsvig, then International Chair, Inuit Circumpolar Council (ICC)Alena Gerasimova, NOMAD Project Leader, International Centre for Reindeer Husbandry (ICR)Rockford Weitz, Professor & Leader of the Arctic and Maritime Program, Fletcher School of Law and Diplomacy, Tufts University, USAKjell Stokvik, Managing Director, Centre for High North Logistics, Nord University, NorwayYon Fernandez de Larrinoa, Leader of the Indigenous Peoples Unit, Food and Agriculture Organization (FAO), United NationsThe Session is moderated by Anders Oskal, Secretary General of World Reindeer Herders & Executive Director of the International Centre for Reindeer Husbandry (ICR).This discussion was recorded live at the Arctic Circle Rome Forum — Polar Dialogue, held March 3rd–4th, 2026.Arctic Circle is the largest network of international dialogue and cooperation on the future of the Arctic. It is an open democratic platform with participation from governments, organizations, corporations, universities, think tanks, environmental associations, Indigenous communities, concerned citizens, and others interested in the development of the Arctic and its consequences for the future of the globe. It is a nonprofit and nonpartisan organization.  Learn more about Arctic Circle at www.ArcticCircle.org or contact us at secretariat@arcticcircle.orgTWITTER:@_Arctic_CircleFACEBOOK:The Arctic CircleINSTAGRAM:arctic_circle_org

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Brought to you by the English Programme. Featuring news, politics, popular culture, celebrity trivia, quizzes, book readings, and a whole host of fun.Support Our Rescue Cats | Our Blog | Get New Episodes By Email | Rumble | X | YouTube | NewsK365 on Spreaker | Get New Blog Posts By Email | Throne Wishlist |

[REBROADCAST FROM July 15, 2026] Chef Courtney Storer, culinary producer on "The Bear," talks about bringing authenticity to the way food is prepared and filmed in the show. She also reflects on the end of "The Bear," which dropped its fifth and final season this summer, and how the show has changed pop culture's approach to food and restaurants. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Kevin Durkee owns Culinary Adventure Co., which runs six food tours in Toronto. Eighty percent of his guests are local, 99.9 percent book direct, and in fifteen years he has never run an ad, fought for SEO, or opened a Google Analytics account. The industry mantra is that locals do not take tours and that the OTAs own the demand, so Mitch spends much of the hour asking how the business actually works. The short answer is that Kevin sells celebration rather than sightseeing: gift cards, Christmas presents, and a birthday program that gives a guest a free seat when three friends book alongside them.Kevin also refuses to discount in either direction. He pays full price at every one of his forty vendor stops and quotes corporate groups higher when they ask for a break, with a setup fee and built-in gratuity, since the food costs the same in front of four people or forty. Private corporate work now runs thirty to thirty-five percent of annual revenue. He explains the retreat in Madrid that finally pushed his best tour from $119 to $199 with less food on it, and it has since sold better than in any prior year. Operators leave with a way to build a local repeat audience, a position to hold when a buyer pushes on price, and the three years and five cities Kevin spent learning what to cut.Resources:culinaryadventureco.comthiscityisdelicious.comInstagram: @culinaryadvco

Dialed In Gummies President Max Vansluys joins Cannabis & Tech Today to discuss Summer Set, the brand's three-month campaign celebrating Colorado's independent music scene through limited-edition gummies, artist collaborations, performances, merchandise, and concert giveaways.Vansluys explains how the campaign grew from his team's genuine connection to Colorado music and developed into collaborations with hip-hop artist Ray Reed and electronic artists parkbreezy and Artifakts. Working alongside AEG, Dialed In connected each artist's sound, visual identity, and personal preferences with custom flavors, packaging, podcasts, playlists, and live mini mixes.The conversation explores why meaningful cultural partnerships require more than a conventional sponsorship. Vansluys discusses the emotional connection between cannabis and music, the importance of supporting local artists, and how Summer Set turns dispensary shelves into platforms for discovering Colorado talent. He also explains the campaign's Golden Ticket giveaways and the collectible appeal of Dialed In's limited-edition drops.Vansluys also shares why Colorado serves as the company's testing ground for new products and experiences, how Dialed In plans to expand its community-driven model into additional markets, and why future campaigns could involve athletes, chefs, comedians, and other creative voices.The episode concludes with a closer look at Dialed In's versatile rosin drops, including their use in mocktails, food, and alcohol-free social experiences.This episode is powered by Shopline.

Welcome back to the Outdoor Adventure Series podcast! In today's episode, we're chatting with Anna Murphy-Pociask, Marketing Coordinator for Discover Oshkosh, to spotlight why Oshkosh, Wisconsin, should be on your list for family vacations, couples getaways, outdoor adventures, and even conferences and conventions. Recorded in partnership with Travel Wisconsin and Destination Madison, this conversation explores Oshkosh's vibrant outdoor recreation—from kayaking and fishing on Lake Winnebago to hiking scenic trails and discovering Wisconsin's largest mural along the Riverwalk. Anna also shares insider tips on the city's food scene, local culture, year-round events like the famous AirVenture air show, and how this “small town with big city activities” welcomes visitors with genuine Midwest hospitality. Whether you're an adventire seeker, nature lover, or foodie, tune in for an in-depth look at everything Oshkosh has to offer!DISCUSSIONIntroduction and BackgroundHoward Fox introduces the Outdoor Adventure Series podcast and today's episode (00:05)Travel Wisconsin and Destination Madison's involvement in hosting the Outdoor Writers Association of America annual conference (00:13)Introduction of Anna Murphy-Pociask as the episode's guest and marketing coordinator for Discover Oshkosh (00:48)Experience at the Outdoor Writers Association ConferenceHoward's reflections on meeting journalists and storytellers (01:39)Anna's impressions of attendees and the pre-convention activities in Oshkosh (02:13)Pre-Conference Oshkosh ActivitiesDescription of fishing charter on Lake Winnebago (02:53)Experience of a Wisconsin fish fry and ending the day with a tiki cruise (03:14)Success and abundance of fish caught (03:54)Anna's Personal Story and Professional BackgroundBorn and raised in Appleton; moved to Oshkosh for university (04:56)Education in public relations and advertising at UW-Oshkosh (05:11)Journey to working at Discover Oshkosh (05:11)History and Community of OshkoshOshkosh B'gosh children's clothing brand origins and its local significance (06:52)General description of Oshkosh's geography and environmental assets (07:46)Proximity to lakes and rivers (Lake Winnebago, Lake Poygan, Lake Buttermore)Abundance of waterfront properties and recreationLocal culture and welcoming atmosphereOutdoor Activities and Seasonal ExperiencesKayak and river trail opportunities (10:13)Hiking/biking on the Oshkosh Riverwalk and area trails (10:41)Availability and rental of e-bikes (11:24)Public art and Wisconsin's largest mural on the Riverwalk (11:38)Oshkosh as a four-season destination (12:44)Culinary and Community FeaturesEmphasis on Wisconsin fish fries, especially walleye (14:06)Year-round farmers market (14:31)Visitor Demographics and Major AttractionsTarget audiences: family-friendly tourists and adventurous spirits (15:49)Aviation enthusiasts drawn by EAA AirVenture Oshkosh | Oshkosh Air Show (16:02)Interactive Web Tour of Discover OshkoshOverview of website sections: homepage, outdoor videos, events, and activities (17:47)Focus on sports and outdoor activities, hiking, and nature/parks (18:36)Highlighting specific trails (Weawash State Trail, Oshkosh Riverwalk, Terrell's Island) (19:55)Menominee Park and free admission zoo (21:53)Visitor guide availability, both mailed and online (23:07)Use of QR codes and interactive maps (24:23)Blog coverage of area murals, including the largest mural (25:35)Local Food, Coffee, and Shopping RecommendationsWhere to take visiting friends: local coffee shops, markets, and bagel/diner spots (27:15)Breakfast at Mike's Place or Anchor and Port (28:05)Downtown Oshkosh shopping and Riverwalk stroll (28:54)Afternoon snack at Caramel Crisp Cafe for popcorn and cookies (29:16)Dinner at new restaurant Truffle Pig (Italian cuisine and pasta wheel) (30:27)After-dinner drinks or entertainment at Beckett's, Oshkosh Arena, or The Grand (33:06)Oshkosh's live music scene (33:40)Community Spirit and Funky TraditionsThe “porch geese” as a branding and playful element (35:09)Local business Silver Star Brands and Gaggleville line (35:23)Supporting Tourism and VolunteeringSmall Discover Oshkosh team; reliance on local partnerships for events and volunteering (36:48)Strong sense of community pride and engagementThe Case for Visiting OshkoshAnna's closing pitch for Oshkosh: unique, everything-but-ordinary, big events in a small town (37:59)Key large-scale events, including the EAA AirVenture air show in July (38:40)Wrap-Up and ResourcesReminder to check out DiscoverOshkosh.com and social channels for more information (39:45)Recap of Oshkosh's features: water, trails, culture, food, coffee, porch geese (41:25)Details for podcast listeners: links, YouTube channel, social media, and acknowledgments (41:54)LEARN MORETo learn more about the Oshkosh, visit their website at a https://www.visitoshkosh.com/ and on these social sites:Facebook: https://www.facebook.com/OshkoshCVBInstagram: https://www.instagram.com/discoveroshkoshOWAA 2026 Conference HostsTravel Wisconsin: https://www.travelwisconsin.com/Destination Madison: https://www.visitmadison.com/NEXT STEPSVisit us at https://outdooradventureseries.com to like, comment, and share our episodes.KEYWORDSAnna Murphy-Pociask, Discover Oshkosh, Oshkosh, Travel Wisconsin, Destination Madison, OWAA, Outdoor Adventure Series, Podcast Interview#AnnaMurphyPociask #DiscoverOshkosh #Oshkosh #TravelWisconsin #DestinationMadison #OWAA2026 #OutdoorAdventureSeries #PodcastInterviewMy Favorite Podcast Tools:  Production by DescriptHosting BuzzsproutShow Notes by CastmagicWebsite powered by PodpageBe a Podcast Guest by PodMatchBanner Customization by Nano Banana & Canva

Chef Olivia Geisler never planned on becoming a chef. Growing up in Ohio, medicine seemed like the logical path. She studied biology and chemistry with plans for a career in healthcare. But an experience in Costa Rica at seventeen, followed by an opportunity inside Mitchell's Ocean Club, introduced her to a completely different world. The kitchen won. Olivia went all in: culinary school, competition teams, restaurant openings, long days, motherhood and eventually the challenge of becoming Executive Chef of The Pearl in Tampa. Today, The Pearl has been recognized by the Michelin Guide three consecutive years. But Olivia doesn't measure success by plaques, titles or what comes next. For her, it's about the journey. The people who believed in her. The cooks she now gets to mentor. The team beside her. And the relentless pursuit of getting a little better every day. In this episode of Walk-In Talk, Chef Olivia Geisler talks about choosing the kitchen over medicine, traveling to Costa Rica at seventeen, becoming a mother while building a culinary career, opening The Pearl, Michelin recognition, mentorship, leadership and why hospitality has always been about people. "The guide isn't what defines us. It's the journey." — Chef Olivia Geisler Takeaways: She didn't grow up planning to be a chef. Medicine was the expected path, but the kitchen was where she felt alive. Costa Rica at 17 was a pivotal experience. It exposed her to food, culture, travel, risk and independence at a formative age. She is wired for challenge. She repeatedly describes herself as relentless, competitive and energized by discomfort. Her career was built through immersion. Culinary school, full-time work, competitions, volunteering, store openings, mentorship. Mentorship is one of the emotional cores of the episode. People invested in her early, and now she feels responsible for doing the same for younger cooks. Motherhood reshaped her ambition without killing it. She learned there are seasons when family has to come first and seasons when she can go full throttle professionally. Opening The Pearl was one of the hardest things she's done. First Executive Chef role, new concept, new team, opening pressures, construction, hiring, systems, all at once. Michelin recognition matters, but it doesn't define her. She is proud of it, but her identity is not built around awards. Her philosophy is rooted in hospitality. The biggest throughline is people, care, intention and giving others a great experience. Her cooking philosophy is deliberate. Nothing is on the plate by accident, down to the carrots, egg, acid, garnish and texture. Her best line may actually be this: "I'm relentlessly passionate about life." Another excellent line is: "The guide isn't what defines us; it's the journey."   The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations. Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors. Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators. Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen. Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table. Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond. Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country. Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact. The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.   Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.  New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.  California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.  Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.  U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.  Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community. About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.  Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.  From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

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 MAGA DOJ fired a career federal prosecutor “for waging lawfare” against a cadre of “MAGA Warriors,” moments before their twenty-million dollar Medicare fraud trial, on the orders from a twenty-four year old Bannon War Room MAGA influencer.Then, on the rest of the menu, the security researcher who helped expose that former FBI counterintelligence official Charles McGonigal was working for a Russian oligarch, has been found dead at her home; Trump goons issued a bonkers new threat in its escalating war against the Smithsonian; and, a slew of ‘vindictive' DOJ cases are in peril as defense lawyers say Trump 'caused terror, violence and murder.'After the break, we move to the Chef's Table where the German Neo-Nazi AfD party has targeted the iconic Bauhaus school ahead of a landmark state election, just like the Nazis did in 1933; and, Norwegian authorities seized a Russian vessel in the Arctic archipelago of Svalbard as part of a global effort to enforce a four-billion dollar arbitration award.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” — The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this extra long, extra special episode, Matt brews one of the most complex, strangest beers he's ever made exclusively for the biggest Culinary and Beverage fund raising event in Central Florida - Taste Central Florida!

In this extra long, extra special episode, Matt brews one of the most complex, strangest beers he’s ever made exclusively for the biggest Culinary and Beverage fund raising event in... The post Big Monster Brewing – Sweet Charity Amburana Aged Wee Heavy first appeared on NEOZAZ.

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 Freedom Fuel stations are able to sell petroleum at such a steep discount because Freedom Fuel stations are selling stolen gas.Then, on the rest of the menu, what if Trump held a midterm convention and nobody came?; Trump ordered the destruction of a popular statue outside the Kennedy Center because he hates the Blues; and, Texas hospitals have started losing $27 million a day in Medicaid funding because Trump loves to hurt those who love him the most.After the break, we move to the Chef's Table where a bipartisan group of US lawmakers is pressing the Army to explain why it told a unit based in Europe, to stop specializing in drone warfare; and, US oil giant Chevron confirms it will expand operations in Venezuela, as part of Trump's illegal imperial conquest.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

Clip Show today.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, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, The MAGA SCOTUS Shadow Docket issued a ruling that nobody has standing to keep Donald Trump from knocking down the Oval Office and building a big ass gilded Trump Dome in its place.Then on the rest of the menu, California lawmakers passed a ban on the ICE Shock Gloves; a whistleblower revealed Trump officials are secretly in cahoots with the USPS to defy Court orders on mail-in ballots, that could imperil millions of voters; and, an ex-deputy convicted of a decade of sexual assaults while on the force, is now a chaplain for a MAGA-centric Christian cop group.After the break, we move to the Chef's Table where the UN warned nuclear weapon states' refusal to ratify a test ban treaty could trigger a catastrophic arms race; and, the leaders of China, Russia and India are among the heads of state meeting to counter US influence.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Netroots 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.

We celebrate back to school with 2 time teacher of the year from Southington High School Miss Gurga!

This week, Corinne Beirne, a garden-design expert, and Chelsea Brasted, author of New Orleans Food Stories, join Maria to discuss food, gardening and travels! 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/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

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, court watchers claim there is a very high probability that Judge Cooper will issue at least a temporary stay against the Board of Trustees of the Kennedy Center to stop the memorial's demolition and renaming.Then, on the rest of the menu, Republican Wyoming Governor Mark Gordon objected to the “very odd behavior” of MAGA election observers who visited a polling station in Cheyenne during last week's primary; a federal judge once again temporarily prohibited the US Postal Service from carrying out a plan to restrict mail-in voting; and, Florida leads the nation in Medicare fraud, so DeSantis laundered over $10 million dollars from a Medicare settlement through his wife's charity to fund his pet political projects.After the break, we move to the Chef's Table where after Trump's most recent embrace of North Korea, the MAGA Pentagon ordered allies on NATO to prove they are stepping up their defense of Europe; and, Nepalese authorities warned all security and rescue personnel to remain on high alert over a newly formed, overflowing lake that could trigger further catastrophic flooding.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams “The Restaurant at the End of the Universe”Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, past and present top military officials gave a final warning about Trump's destruction of the US military command structure and capabilities.Then, on the rest of the menu, ICE arrests of the “worst of the worse” innocent immigrants has soared; a West Point climate scientist was fired for refusing to “defy science;” and, another witness has been ordered released from detention after a fatal shooting by a federal immigration agent in Texas.After the break, we move to the Chef's Table where another former Malaysia prime minister faces criminal charges after leaving office; and, thousands are missing or dead after a torrent of water and mud over five stories high from a glacier collapse, scoured valley communities along the China/Nepal border.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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, Hegseth is so scared of Stars and Stripes exposing his gross incompetence, he had no choice but to fire the publisher, the editor and a reporter.Then, on the rest of the menu, Trump sent his Saudi nuclear deal to Congress for review; Sean Duffy's luxuriant “Great American Road Trip” is mired in mystery as the IRS has no record of the non-profit that funded it; and, under Hegseth, rape aboard Navy ships is just part of a woman's duty, so she should just file a workman's comp claim.After the break, we move to the Chef's Table where the wife of an active-duty Army sergeant is deported to Honduras under Trump's immigration crackdown; and, Italy is the latest nation to pull support for Infantino's reelection as FIFA president.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” – Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today'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, world leaders ghosted Trump after his economic “D-Day” announcement.Then on the rest of the menu, the California Supreme Court is weighing whether a MAGA sheriff running for governor, who seized Riverside County election ballots, must return them to county election officials. MAGA John Roberts is worth over twenty-five million dollars, but he still suffered the indignity of over forty kayakers protesting at his secluded, private island; and, farmers struggle to get basic services from a depleted MAGA Agriculture Department.After the break, we move to the Chef's Table where Chinese authorities sentenced artist Gao Zhen to three years in prison for statues satirizing Mao; and Denmark's prime minister blasted unsolicited beauty advice from a plastic surgeon on Instagram.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Netroots 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, the people who brought you farm to table explosive diarrhea, now wants you to grill Argentinian mystery meat burgers.Then, on the rest of the menu, an out-of-control wildfire near Reno, Nevada that jumped over fire trucks, has forced authorities to urge ninety-thousand residents to evacuate; a complaint before the DC Bar makes it official, the organization must now decide whether to investigate MAGA Chief Justice John Roberts for misconduct over millions of dollars in payments to his wife for cases before the Court; and, the Washington Post was ordered to reinstate Karen Attiah and compensate her with back pay for her social media posts following racist MAGA firebrand Charlie Kirk's killing.After the break, we move to the Chef's Table where Dutch regulators fined Uber nearly one billion dollars over the automated suspensions of driver accounts; and, the guy who thinks he invented the word groceries, wants Canada to make French-speaking Quebec an English-only province.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Culinary icon Bobby Flay is showcasing the next generation of food superstars in Bobby's Triple Threat, which returns for a new season August 25th on Food Network. As host of Bobby's Triple Threat, Bobby handpicked a trio of top of culinary Titans to represent him – Michael Voltaggio, Brooke Williamson and Ayesha Nurdjaja – and they must face highly skilled competitors who have the chance to win $25,000.In each episode, one world-class chef tries to make it past all three of Bobby's Titans to take home the $25,000 prize. In the first two rounds, Bobby picks the ingredients the chefs must use and the visiting chef selects which Titan to face. In round three, the challenger chooses the ingredients and faces the last Titan left. If the competitor can outcook the Titans (based on a guest blind judge) and earn more points, they take home bragging rights and the cash prize.A rising Food Network star, Michael Voltaggio has competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen and Guy's Grocery Games. He was the winner of Top Chef Season 6, where he competed in the finale alongside his brother Bryan. Michael has been at the helm of some of the best restaurants in America - he earned a Michelin Star at Charlie Palmer's Dry Creek Kitchen, a rare 4-star review at The Bazaar by José Andrés and was a finalist for the James Beard Best New Restaurant award. As co-executive chef and partner with his equally talented brother, Bryan Voltaggio, Michael has launched multiple groundbreaking restaurants, including Voltaggio Brothers Steak House at MGM National Harbor, Vulcania at Mammoth Mountain, and Wye Oak Tavern in his hometown of Frederick, MD. His impact also reaches the music industry through Volt Burger, available at Live Nation venues nationwide.A native of Los Angeles, Brooke Williamson was the first winner of Food Network's Tournament of Champions in 2020 and won Top Chef season 14 in 2017. Brooke's culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax. She then launched Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar. Her first cookbook Sun-Kissed Cooking: Vegetables Front and Center was published in 2024. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways. She has also appeared on BBQ Brawl, Beat Bobby Flay and Chopped.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Osaka - Swissotel Nankai Osaka; Arigato Travel and Culinary Food Tours; Food Activity Japan's Sushi Making ClassMichelle traveled to Japan with her two children, ages 7 and 9 and the last stop on their trip was the really fun city of Osaka. Besides the overstimulation of crane machines, pokémon stores, and amazing shopping for mom, there's a lot to explore, including the incredible food scene.  We stayed at two wonderful properties while there - one was the really fun Pokémon themed room at Mimaru in Namba North and then an the extremely central and convenient Swissotel Nankai Osaka. The Swissotel Nankai Osaka was a great last stop for shopping and a central base to then take the train back the Kansai Airport.  It also has a great indoor pool, cold/hot plunge pools and a gym.  Osaka has a great food scene and offers so many different restaurant options and markets to try a variety of local cuisine.  Arigato Travel and Culinary has amazing tour guides who will make sure you try it all.  Their Osaka food tour will leave you stuffed and educated!Food Activity Japan is a great company, located in Tokyo and Osaka, and offers sushi, chopstick making and matcha tea classes.  It is a wonderful kid friendly activitity and perfect for those days you may want a break from the outdoors.Osaka also has cultural sites to see and is a 45 minute train ride from Kyoto, so it's a great city to base yourself to explore other regions as well.  You can stock up on all your Japanese cosmetics, sunscreens, snacks and clothes, so you may want to bring an extra bag or suitcase or buy one there!

Fluent Fiction - Hungarian: A Culinary Adventure: Eszter's Market Discovery Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2026-08-22-22-34-01-hu Story Transcript:Hu: A nap magasan járt a nyári égbolton, amikor Eszter belépett a Nagycsarnokba.En: The sun was high in the summer sky when Eszter entered the Nagycsarnok.Hu: A piac zsibongott az emberek zajától, és a levegő tele volt a friss zöldségek és gyümölcsök illatával.En: The market was buzzing with the noise of people, and the air was filled with the scent of fresh vegetables and fruits.Hu: Eszter a legjobb alapanyagokat kereste új receptjéhez, amelyet hamarosan bemutatna éttermében.En: Eszter was searching for the best ingredients for her new recipe, which she would soon present at her restaurant.Hu: Eszter mindig a legfrissebb hozzávalókat használta, és erre a piacnál jobb hely nem is létezett számára.En: Eszter always used the freshest ingredients, and there was no better place for her than the market.Hu: Ahogy elindult a sorok között, színes gyümölcsök és zöldségek mosolyogtak rá minden irányból.En: As she started down the aisles, colorful fruits and vegetables beamed at her from all directions.Hu: A nyári nap meleg fénye játszott a színek között, festői képet alkotva.En: The warm light of the summer sun played among the colors, creating a picturesque scene.Hu: A júliusi hétvégén a piac különösen forgalmas volt.En: On a July weekend, the market was particularly busy.Hu: Sok turista és helyi lakos próbálta feltölteni készleteit.En: Many tourists and local residents were trying to stock up.Hu: Eszter rögtön érezte, hogy több helyen már fogy a kínálat.En: Eszter immediately sensed that supplies were running low in several places.Hu: Az ismerős standoknál nem találta meg azt, amit keresett, és kezdett aggasztani a dolog.En: She didn't find what she was looking for at the familiar stands, and the situation began to worry her.Hu: „Vajon megengedjem magamnak, hogy kicsit kalandozzak?En: "Should I allow myself to explore a little?"Hu: ” tűnődött, mivel tudta, hogy a megszokott helyek nem tudják most kielégíteni igényeit.En: she pondered, knowing that her usual spots couldn't satisfy her needs this time.Hu: Úgy döntött, ad egy esélyt az ismeretlennek.En: She decided to give the unknown a chance.Hu: Ahogyan kerülgette a tömeget, felfedezett egy kis zugot a piacon, ahol még soha nem járt.En: As she maneuvered through the crowd, she discovered a small nook in the market where she had never been before.Hu: Itt találta meg Lajos standját.En: There she found Lajos's stand.Hu: Lajos régóta árulta portékáit a piacon, és híres volt arról, hogy mindent odafigyeléssel és szeretettel gondozott.En: Lajos had been selling his wares at the market for a long time and was famous for his attentiveness and care.Hu: „Talán itt szerencsével járok” – gondolta Eszter, és közelebb lépett.En: "Perhaps I'll have luck here," Eszter thought and stepped closer.Hu: Az árucikkek látszólag tökéletesek voltak, amitől Eszter szíve gyorsabban kezdett verni az izgalomtól.En: The goods appeared to be perfect, making her heart beat faster with excitement.Hu: „Pont ilyen hozzávalókra van szükségem!En: "These are exactly the ingredients I need!"Hu: ” kiáltotta ki magában.En: she exclaimed inwardly.Hu: Lajos barátságos mosollyal fogadta.En: Lajos greeted her with a friendly smile.Hu: „Szép napot, kisasszony!En: "Good day, miss!"Hu: ” mondta.En: he said.Hu: „Mit parancsol?En: "What can I get for you?"Hu: ”Eszter elmondta neki, milyen különleges zöldségeket és fűszereket keres.En: Eszter told him about the special vegetables and spices she was looking for.Hu: Lajos figyelmesen hallgatta, és hamar megszimatolta Eszter szenvedélyét a főzés iránt.En: Lajos listened attentively and quickly sensed Eszter's passion for cooking.Hu: „A frissesség árát meg kell fizetni” – jegyezte meg Lajos, miközben látta Eszter pillanatnyi habozását a magasabb árak miatt.En: "The price of freshness must be paid," noted Lajos, observing Eszter's momentary hesitation due to the higher prices.Hu: „Igaz, barátom” – válaszolt Eszter kis mosollyal.En: "True, my friend," replied Eszter with a slight smile.Hu: „De azt hiszem, a te termékeid megérik.En: "But I think your products are worth it."Hu: ”Rövid, kedélyes alkudozás után Lajos beleegyezett, hogy kedvezményesen adja a termékeket, cserébe egy ígéretért, hogy Eszter visszatér majd hozzá.En: After a brief, friendly bargaining session, Lajos agreed to offer the products at a discount in exchange for a promise that Eszter would return to him.Hu: Eszter hálásan fogadta a megállapodást, és elgondolkodott az új kapcsolaton, amelyet a piac e rejtett zugában talált.En: Eszter gratefully accepted the deal, reflecting on the new connection she found in this hidden corner of the market.Hu: Amint Eszter a friss hozzávalóival elhagyta a Nagycsarnokot, érezte a piaci élet lüktetését a szíve mélyén.En: As Eszter left the Nagycsarnok with her fresh ingredients, she felt the pulse of market life in her heart.Hu: Megértette, hogy néha érdemes kockáztatni, ismeretlen utakra lépni.En: She understood that sometimes it's worth taking risks and venturing onto unknown paths.Hu: Hiszen az új kapcsolatok és lehetőségek segíthetik abban, hogy jobb legyen mind a konyhában, mind az életben.En: After all, new connections and opportunities could help her improve both in the kitchen and in life.Hu: Budapest reggeli napfénye új reményeket ébresztett szívében, és már alig várta, hogy elkészítse az új receptet.En: The morning sunlight over Budapest awakened new hopes in her heart, and she eagerly anticipated preparing the new recipe. Vocabulary Words:buzzing: zsibongottscent: illatávalingredients: hozzávalókatrecipe: receptjéhezfamiliar: ismerőspondered: tűnődöttmaneuvered: kerülgettenook: zugotwares: portékáitattentiveness: odafigyelésselcare: szeretettelexclaimed: kiáltottagreeted: fogadtabargaining: alkudozásdiscount: kedvezményesenrisk: kockáztatniventure: kalandozzakopportunities: lehetőségekanticipate: vártaparticularly: különösenstock: feltöltenisupplies: kínálatventures: utakraunfamiliar: ismeretlenmomentary: pillanatnyihesitation: habozásátpassion: szenvedélyétpromise: ígéretértreveal: felfedezettconsider: elgondolkodott

On this flavor-filled and inspiring episode of Authority on Demand Podcast (formerly Authors On Mission Podcast), host Danielle Hutchinson sits down with Emmanuel Laroche to discuss how a work trip to Madagascar evolved into a powerful journey of discovery, leading to a book that goes far beyond food. From world-famous vanilla to rare spices and unexpected delicacies, Emmanuel uncovers the remarkable people, traditions, and resilience behind the island's most treasured ingredients.He also shares his disciplined writing process, how he balanced a demanding career with authoring a book, and why travel can transform the way we tell stories. Plus, get a glimpse into his exciting next project—a food-themed murder mystery.What You'll Learn:✔️ How a vanilla sourcing trip inspired an unforgettable book.✔️ Why Madagascar's hidden ingredients tell stories of culture, resilience, and identity.✔️ How Emmanuel completed his manuscript while managing a full-time career.✔️ The writing habits that kept him productive without burning out.✔️ Why travel can unlock creativity and inspire better storytelling.✔️ What's next as Emmanuel ventures into fiction with a culinary murder mystery.

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 Trump controlled Kennedy Memorial Board basically told a Federal judge to pound sand and threatened to put Trump's name all over the Center in violation of the Court's prior order.Then, on the rest of the menu, Trump's top DHS lawyer has been accused of risking bloodshed by publishing a “Worst of the Worst” hit list of sitting federal judges; Pentagon officials want to fire the longtime publisher of Stars and Stripes before he can retire this fall; and, who can blame people for getting tired of winning when the national debt just surpassed a record $40 trillion.After the break, we move to the Chef's Table where Hong Kong conglomerate CK Hutchison wants more than $1.5 billion in damages from Panama after the country seized two canal ports caught in the crosshairs of US-China tensions; and, a Swiss tourist was sentenced to a year in jail for insulting Bali's sacred Day of Silence.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

Culinary icon Bobby Flay is showcasing the next generation of food superstars in Bobby's Triple Threat, which returns for a new season August 25th on Food Network. As host of Bobby's Triple Threat, Bobby handpicked a trio of top of culinary Titans to represent him – Michael Voltaggio, Brooke Williamson and Ayesha Nurdjaja – and they must face highly skilled competitors who have the chance to win $25,000.In each episode, one world-class chef tries to make it past all three of Bobby's Titans to take home the $25,000 prize. In the first two rounds, Bobby picks the ingredients the chefs must use and the visiting chef selects which Titan to face. In round three, the challenger chooses the ingredients and faces the last Titan left. If the competitor can outcook the Titans (based on a guest blind judge) and earn more points, they take home bragging rights and the cash prize.A rising Food Network star, Michael Voltaggio has competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen and Guy's Grocery Games. He was the winner of Top Chef Season 6, where he competed in the finale alongside his brother Bryan. Michael has been at the helm of some of the best restaurants in America - he earned a Michelin Star at Charlie Palmer's Dry Creek Kitchen, a rare 4-star review at The Bazaar by José Andrés and was a finalist for the James Beard Best New Restaurant award. As co-executive chef and partner with his equally talented brother, Bryan Voltaggio, Michael has launched multiple groundbreaking restaurants, including Voltaggio Brothers Steak House at MGM National Harbor, Vulcania at Mammoth Mountain, and Wye Oak Tavern in his hometown of Frederick, MD. His impact also reaches the music industry through Volt Burger, available at Live Nation venues nationwide.A native of Los Angeles, Brooke Williamson was the first winner of Food Network's Tournament of Champions in 2020 and won Top Chef season 14 in 2017. Brooke's culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax. She then launched Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar. Her first cookbook Sun-Kissed Cooking: Vegetables Front and Center was published in 2024. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways. She has also appeared on BBQ Brawl, Beat Bobby Flay and Chopped.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Food has the power to nourish more than our bodies; it can also strengthen relationships, build community, and create opportunities for healing. In this episode of Restorative Works, host Claire de Mezerville López speaks with Ali Rizvi, LSW, volunteer executive director of Garden of Joy Culinary Academy and school social worker with Cincinnati Public Schools, about how restorative practices, shared meals, and life skills education are transforming the lives of young people in Cincinnati. Ali shares how his introduction to restorative practices through IIRP shaped both his work in schools and the creation of Garden of Joy, a free culinary, gardening, and youth development program rooted in nonviolence, food justice, and restorative practices. Rather than excluding students who struggle with behavior, the program creates opportunities for accountability, relationship building, and growth through daily circles, cooking together, and conversation. Ali reflects on the community response that led to Garden of Joy's creation following youth gun violence in Cincinnati and describes how volunteers, families, educators, and community members have united around a shared commitment to providing safe, supportive spaces for young people. Ali's work is rooted in restorative practices, nonviolence, youth development, food justice, and creating spaces where young people feel safe, valued, and connected. Ali believes food can be a powerful doorway into relationship, accountability, healing, and joy. In addition to his work at Garden of Joy, Ali serves students and families as a social worker at Hays-Porter School. He is passionate about building community-centered programs that help young people learn nonviolence and essential life skills. Tune in for a powerful reminder that building stronger communities often begins with simple acts of connection. Whether through a family dinner, a classroom circle, or a shared conversation, Ali demonstrates how food, relationships, and restorative practices can create lasting change.

What happens when a Food Network celebrity chef turns her culinary expertise toward solving a massive supply chain issue? In this episode of Retail War Games, Jeremy sits down with Nettie Frank, Celebrity Chef and CEO & Founder of CITREVE. Nettie shares her wild journey competing on Food Network's Cake Wars and Chopped, managing high-volume pastry departments in luxury resorts, and eventually launching CITREVE—a patented line of freeze-dried, flavor-layered citrus and produce. Nettie breaks down the difference between dehydrated vs. freeze-dried ingredients, how CITREVE reduces restaurant citrus waste from 40% down to zero, and how culinary innovation is reshaping both D2C consumer experiences and commercial food service. Watch the full conversation for a fresh look at CPG innovation, food sustainability, and building a high-growth brand!  

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, his long list of corruption scandals exposes Trump as “an absolute crook.”Then on the rest of the menu, a federal appeals court ruled the Trump Justice Department's favorite trick for keeping unconfirmed far-right MAGA prosecutors in power, is flat-out illegal; an undercover ICE goon's hidden wire fell to the floor inside a church it was ordered by a court to avoid; and, the MAGA DHS defended its practice of hunting down MAGA critics and giving them notices to STFU, or else.After the break, we move to the Chef's Table where the MAGA goon in charge of Trump's ballroom bunker vanity project, held secret talks with Vladimir Putin's aides during a recent trip to Russia; and, Trump's threats to “bomb the shit” out of Oman, has an Oman Trump golf course problem.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Netroots Radio Beaming 24/7/365“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” – Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today'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, retired Rear Admiral Eileen Laubacher is running against Lauren Bobert and has had enough of Trump and his MAGA stooges.Then, on the rest of the menu, a federal judge refused to throw out a fraud lawsuit accusing Elon Musk of rigging a $1 million voter payout he publicly promised would be random; the MAGA organizers of the “Steroid Olympics” admit they lost over $61 million dollars at the Vegas event; and, US futures are flat as artificial intelligence-related stocks continue to sell off and oil prices rise again from Trump's illegal war.After the break, we move to the Chef's Table where the International Criminal Court slammed the latest US sanctions targeting senior ICC staff, vowing to continue seeking justice for atrocities around the world; and, the Trump Administration was sued over its push to auction areas of water around American Samoa for potential deep-sea mining.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

Agriculture, manufacturing, carnival rides, and games are great—but let's be real: we're here for the unapologetic, deep-fried culinary breakdown! On this episode of the Only in OK Show, we take a deep dive into the delicious, decadent, and downright wild eats coming to the 2026 Oklahoma State Fair running September 17–27 at Oklahoma State Fair Park in Oklahoma City. From classic golden staples to global street food fusion and insider budget tips, here is your ultimate guide to eating your way through the fairgrounds: Golden & Deep-Fried Cornerstones Brown's Corndogs & Cheese On a Stick: Jumbo, batter-dipped perfection. Wade Shows Funnel Cake: Crispy, golden, and smothered in powdered sugar. Salty & Savory Handhelds: Giant smoked turkey legs, roasted corn on the cob, bacon-wrapped treats from The Bacon Habit, and Swain's Pizza On-a-Stick. Sweet Indulgences: Deep-fried Oreos, Granny's Cheesecake, and Rodney & Lisa's Fancy Caramel Apples. Global & Specialty Eats African Flavors (Afrikan Delights): Egusi + Fufu plates (chicken, beef, goat, or vegan), smoky skewers, and jollof rice. Southwestern & Street Food Fusion: Birria street corn, Carne Asada street corn, and Dan's famous Indian Tacos. Cajun & Southern Comfort: Big G's Cajun shrimp, crawfish boils, and Eli's Soul Food. Wild Desserts & Drinks: Cobbler in a Cone, Mochi donuts, Turkish Delights, Waffle Chix, and cold refreshing Agua Fresca, Horchata, or Sunrise Boba. Insider Tips for Foodies on a Budget Taste of the Fair Tuesday (Sept 22): The absolute best day for food lovers! Gate admission drops to $4, and vendors across the fairgrounds offer select $4 menu items for sampling. The "Little Book of BIG DEAL$": Pick one up at the gate or the Made in Oklahoma Store (Bennett Event Center) for over 60 coupons and $250+ in food and fun savings. Pro-Tip Strategy: Use the fair's official online Food Finder tool beforehand to plot a strategic route across vendor rows so you don't miss key spots like Mac Me Crazy or Wondervan Pops. Event Logistics & Discount Days Location: Oklahoma State Fair Park (3001 General Pershing Blvd, OKC) Early Savings: Buy gate admission and carnival armbands before September 17 to lock in advance discount pricing. Thrifty Thursdays (Sept 17 & 24): $10 gate admission, $25 ride armbands. Military Monday (Sept 21): Free admission for active duty, veterans, and spouses. Senior Day (Sept 23): Free admission for 55+ with free shuttle access. College Day (Sept 24): $5 admission with college ID. Important Policies: Minors under 18 require an adult chaperone (25+) after 5:00 PM. Paid parking is cashless (credit/debit required). Links: Oklahoma State Fair Ticket Info & Advance Savings Interactive OK State Fair Food Finder Map Question for the listeners: If you could only eat ONE fair food for the rest of your life—are you picking a giant corn dog, an Indian taco, or a hot funnel cake? Let us know! Also discussed:  Misfit Pits BBQ, Enid SOS, HeyDey Entertainment, OTA, Visit Norman #OnlyInOKShow #OKStateFair #OklahomaStateFair #OKCFoodie #OKCFood #OklahomaCity #FairFood #DeepFried #TasteOfTheFair #ExploreOklahoma #OKEvents #OKC #IndianTacos #FunnelCake

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 ran from the cameras as the Iranian and Russian secret war plans surfaced.Then, on the rest of the menu, Trump declared one of the stable of blonde Fox News hosts an enemy of MAGA for failing to flatter him; Trump blamed vandals for the damaged grass in the same spot where he held his big July 4th cage match spectacle; and, the buck stops somewhere else when it's Trump to blame.After the break, we move to the Chef's Table where after blowing up hundreds of fishermen in extrajudicial boat strikes, the US military is expanding its killing campaign on land in Latin America; and, concerns of another White House cyber hack are raised after British Prime Minister Andy Burnham exchanged messages with an impostor posing as Trump's chief of staff, Susie Wiles.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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, the MAGA Justice Department faces a contempt of court order in Katie Phang's Epstein case.Then, on the rest of the menu, hundreds of California stonecutters have fallen ill with a deadly disease ‘for a product we do not need;' Trump's billion-dollar order to steam punk the US Navy is handing our enemies a gift; and, instead of investigating the goons who murdered Good and Pretti in Minnesota, the MAGA DOJ conducted expansive surveillance of unions, infiltrated group chats and obtained financial records of liberal organizations never accused of crimes.After the break, we move to the Chef's Table where Poland thwarted a Russian plot to kill an American citizen in Warsaw; and, plunging water levels have revealed the ruins of Nero's Bridge near St. Peter's Basilica in Rome's Tiber River.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

Pamela Stafford, President, CEO and Co-Founder of Hestan Culinary, discusses what drew her to Hestan, where the name comes from, what Hestan offers, which industries Hestan serves, where its products are made, how many countries it sells to, how many global patents it holds (the number is staggering), and how to sum Hestan up in one sentence.

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, furious world leaders are ditching Trump to form their own regional security arrangements.Then, on the rest of the menu, the Trump administration is accused of ‘inventing' terror threats to target charities; Trump's Sumo Goon scolded the CNN's top foreign war correspondent for the grave crime of, dancing; and, RFK, Jr says he can't vote because he's legally homeless.After the break, we move to the Chef's Table where a UN investigation found Myanmar's military has escalated airstrikes against civilians; and, a coalition of farmers, consumer associations and environmental groups is urging Malaysia's National Biosafety Board to reject a proposed field trial of genetically modified rice.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

 We have a great show planned today and will talk about the popularity in Saffron. We will cover why and the science behind it and the branded ingredient Affron Saffron.  To help us unpack all the research and studies we have, Dr. Stengler joining us today!In addition to authoring 30 books on health and several best-sellers such as “The Natural Physician's Healing Therapies,” “Prescription for Natural Cures,” “Prescription for Drug Alternatives,” and “Outside the Box Cancer Therapies,” Dr. Stengler has been published in several peer-reviewed medical journals such as The International Journal of Family & Community Medicine, Endocrinology & Metabolism International Journal, and Journal of Nutritional Health & Food Engineering.Dr. Stengler's, NMD. The newest book is called, The Holistic Guide to Gut Health. A comprehensive yet accessible approach to healing leaky gut and the many uncomfortable symptoms it causes. Dr Stengler is also the founder of The Stengler Center for Integrative Medicine.Talking Points:-Saffron and its constituents shown in “systematic reviews and meta-analyses to be significantly more effective than placebo in reducing the severity of depression and similar efficacy to antidepressants”.-23 studies were analyzed for the effect of saffron supplementation as a treatment or adjunctive treatment for symptoms of depression and anxiety in clinical and general populations compared with pharmaceutical therapy or placebo.Results: A large positive effect compared to placebo for treating depression and anxiety. Also found to have a large positive effect when used as an adjunctive treatment with antidepressants for depressive symptoms.Learn more about Emerald Labs Affron Saffron at Emeraldlabs.com Use the code: Forever to save 20% off your first order. Learn more about Dr. Mark Stengler, NMD

Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's latest Air Force One scheme is causing major red flags to surface about all of the other incidents he has claimed were assassination attempts.Then on the rest of the menu, details spill on a secret plan to ‘cover up' Trump's ‘mountain of crimes;' Trump vowed to take legal action in a deranged name-calling rant after a liberal think tank said his costly National Guard deployments in cities did not reduce violent crime; and, lawmakers are demanding answers after ICE detained more than fifty spouses and parents of active-duty troops.After the break, we move to the Chef's Table where two former Chinese military service members were arrested in South Korea on espionage charges; and, over one hundred firefighters from Mexico had to avoid US air space as they flew to help battle the deadly wildfire that has forced twenty thousand people to flee and destroyed homes in Western Canada.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Netroots 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.

Fluent Fiction - Hebrew: Culinary Connections: A New Beginning at Tel Aviv's Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2026-08-08-22-34-01-he Story Transcript:He: השמש זרחה בעוז על שוק הכרמל בתל אביב, ואורות הקיץ הבהירו את כל הפינות הצבעוניות של הירקות והפירות.En: The sun shone brightly over Shuk HaCarmel in Tel Aviv, and the summer lights illuminated all the colorful corners of the fruits and vegetables.He: נעם, השף הצעיר, נדחק בין הדוכנים הצפופים, מחפש תבלינים מיוחדים וירקות טריים לרגל ראש השנה המתקרב.En: Noam, the young chef, squeezed between the crowded stalls, searching for special spices and fresh vegetables for the upcoming Rosh Hashanah.He: חלום שלו היה להרשים את משפחתו עם מנות חדשות ומיוחדות.En: His dream was to impress his family with new and special dishes.He: באותה השעה, יעל, סטודנטית צעירה שאפתנית העוסקת בלימודי אמנות קולינרית, טיילה בין השוק.En: At the same time, Yael, an ambitious young student of culinary arts, wandered through the market.He: היא התרגשה מהמגוון, אך גם חשה בלחץ המוטל עליה לבחור את המרכיבים המתאימים לארוחת החג של משפחתה.En: She was excited by the variety but also felt the pressure of choosing the right ingredients for her family's holiday meal.He: ברחוב ההומה, הכל נדמה כבלבול ענק של קולות, ניחוחות וטעמים.En: In the bustling street, everything seemed like a giant confusion of sounds, scents, and flavors.He: המוכרים קראו בקולות רמים כדי למשוך את הקונים, ונעם חשב לעצמו שהוא צריך הפסקה.En: The vendors called out loudly to attract buyers, and Noam thought to himself that he needed a break.He: הוא התיישב בבית קפה קטן, מזמין לעצמו מיץ רימונים כדי להירגע ולחשוב.En: He sat down at a small café, ordering himself a pomegranate juice to relax and think.He: יעל, שראתה את כובע השף של נעם, חשה סקרנות והתיישבה לידו.En: Yael, who saw Noam's chef hat, felt curious and sat down next to him.He: "שלום, גם אתה פה לשוק לקראת החג?En: "Hello, are you here for the market in preparation for the holiday too?"He: " היא שאלה בחיוך רחב.En: she asked with a broad smile.He: נעם ענה לחזור בחיוך: "כן, אני מחפש משהו מיוחד לבשל.En: Noam replied, smiling back: "Yes, I'm looking for something special to cook.He: זה די קשה בתוך הבלגן הזה.En: It's pretty hard in all this chaos."He: "הם התחילו לדבר על אהבתם המשותפת לאוכל.En: They started talking about their shared love for food.He: נעם שיתף ברעיונותיו למנות חדשות, ויעל הביעה את רצונה ללמוד עוד על מטבח ולמצוא השראה.En: Noam shared his ideas for new dishes, and Yael expressed her desire to learn more about cooking and find inspiration.He: השיחה ביניהם זרמה, ובשלב מסוים הם החליטו ללכת יחד תוך כדי חיפוש המרכיבים המושלמים.En: Their conversation flowed, and at some point, they decided to go together while searching for the perfect ingredients.He: לבסוף, עם שקיות נייר כבדות אשר התמלאו בתפוחים ירוקים, עשבי תיבול ופרחי מאכל, נעם ויעל יצאו מהשוק.En: Finally, with heavy paper bags filled with green apples, herbs, and edible flowers, Noam and Yael left the market.He: הם היו נרגשים לקראת שיתוף פעולה בהרכבת ארוחת חג בלתי נשכחת.En: They were excited about collaborating on creating an unforgettable holiday meal.He: הם ידעו שמצאו משהו מיוחד אחד בשני - את ההשראה, הביטחון וההתחלה של ידידות עמוקה.En: They knew they had found something special in each other - the inspiration, confidence, and the beginning of a deep friendship.He: ובכך, השוק ההומה הפך לפינה קטנה של שיתוף פעולה והתחלות חדשות.En: And so, the bustling market became a small corner of collaboration and new beginnings.He: הם חזרו משם עם הבטחה משותפת להפתיע ולהפעים את משפחותיהם במטבח, ועם תחושה עמוקה של סיפוק מהדרך החדשה שגילו יחד.En: They left with a joint promise to surprise and delight their families in the kitchen, and with a deep sense of satisfaction from the new path they discovered together. Vocabulary Words:shone: זרחהilluminated: הבהירוcorners: פינותsqueezed: נדחקcrowded: צפופיםupcoming: המתקרבimpress: להרשיםwandering: טיילהfelt: חשהpressure: לחץbustling: הומהconfusion: בלבולrelax: להירגעdiscovered: גילוambitious: שאפתניתculinary arts: אמנות קולינריתvariety: מגווןattract: למשוךvendors: מוכריםconversation: שיחהinspiration: השראהconfidence: ביטחוןcollaborating: שיתוף פעולהholiday meal: ארוחת חגingredients: מרכיביםedible: מאכלpromise: הבטחהsense of satisfaction: תחושה של סיפוקpath: דרךvendors: מוכריםBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

This interview is like a thick, hearty and warming Borscht - a concentrated explosion of Ukrainian character, flavour and goodness. Enjoy!----------Yevhen Klopotenko is one of Ukraine's best-known chefs- iconic, iconoclastic, original and inventive. But as a leading figure within Ukraine's resurgent culture, his interests go beyond food. Over the past decade—and especially since 2022—he has become a cultural strategist, public intellectual and practitioner of what might be called gastronomic statecraft: using food as a vehicle for national identity, historical memory, soft power and resistance to Russian imperial narratives. His successful campaign to have Ukrainian borshch recognised by UNESCO became one of the defining examples of cultural diplomacy and resistance during wartime. ----------RESTAURANTS:https://www.100rokiv.com.ua/ukhttps://www.instagram.com/100rokiv?igsh=bWZodHV2Znc2Ymtjhttps://expz.menu/a16c8955-ee3e-46c4-bcb6-dbe17edaa63ehttps://www.cultfood.info/ukLINKS:https://klopotenko.com/en/https://klopotenko.com/en/cuisine/ukrainian/https://en.wikipedia.org/wiki/Yevhen_Klopotenkohttps://www.instagram.com/klopotenko_chef/?hl=enhttps://www.youtube.com/@klopotenkochefhttps://x.com/klopotenko_chef?lang=enhttps://www.linkedin.com/in/klopotenko/----------SUPPORT THE CHANNEL:https://www.buymeacoffee.com/siliconcurtainhttps://www.patreon.com/siliconcurtainhttps://www.gofundme.com/f/scaling-up-campaign-to-fight-authoritarian-disinformation----------TRUSTED CHARITIES ON THE GROUND:Car4Ukrainehttps://car4ukraine.com/en-US/campaignsDzyga's Pawhttps://dzygaspaw.com/projectsSuperhumans - Hospital for war traumashttps://superhumans.com/en/UNBROKEN - Treatment. Prosthesis. Rehabilitation for Ukrainians in Ukrainehttps://unbroken.org.ua/Come Back Alivehttps://savelife.in.ua/en/Chefs For Ukraine - World Central Kitchenhttps://wck.org/relief/activation-chefs-for-ukraineUNITED24 - An initiative of President Zelenskyyhttps://u24.gov.ua/Serhiy Prytula Charity Foundationhttps://prytulafoundation.orgNGO “Herojam Slava”https://heroiamslava.org/----------PLATFORMS:Substack: https://substack.com/@siliconcurtainTwitter: https://twitter.com/CurtainSiliconLinkedin: https://www.linkedin.com/in/finkjonathan/Podcast: https://open.spotify.com/show/4thRZj6NO7y93zG11JMtqm----------

Las Vegas has quietly become one of America’s most exciting culinary cities, and Chef Sarah Thompson is helping lead that transformation. In this episode, Sarah shares how she unexpectedly fell in love with Mexican cuisine while working at Cosme in New York, why humility became the foundation of her learning, and how Casa Playa celebrates the remarkable diversity of Mexico’s regional cooking. Beyond the food, this conversation explores creativity, mentorship, leadership, ingredient sourcing, and why great chefs remain lifelong students. Grounded in Sarah’s experiences at Casa Playa and her reflections on Las Vegas’ evolving food scene, the episode highlights regional Mexican cuisine, fresh heirloom masa, collaborative leadership, and the importance of curiosity in both cooking and innovation. What you’ll learn from Chef Sarah Thompson Why Las Vegas has become a legitimate global culinary destination. The enormous diversity of regional Mexican cuisine. Why fresh heirloom masa completely changes the dining experience. How chefs respectfully learn another culture’s cuisine. How travel fuels culinary creativity. Why mentorship matters more than hierarchy. How great kitchens develop future leaders. What innovation looks like inside a James Beard Award-winning restaurant. Why authenticity starts with curiosity rather than expertise. Lessons food innovators can borrow from restaurant chefs. Chapters 00:00 Introduction and Sarah’s background02:26 Las Vegas as a serious food city04:18 Exploring neighborhoods beyond the Strip06:09 Favorite bars and local spots in Vegas07:24 Mexican food journey and influences12:12 Concept and inspiration behind Casa Playa13:05 Iconic ingredients in Mexican cuisine14:01 Impact of travel on culinary creativity18:42 Innovative ideas and seasonal ingredients24:49 Leadership and mentorship in the kitchen27:14 Hiring qualities and team development28:45 Culinary education vs. hands-on experience29:42 Guilty pleasure and favorite foods31:30 Overrated food trends and social media influence32:30 Pantry staples and comfort foods33:05 Favorite chilies and ingredients34:13 Must-visit cities in Mexico for chefs34:43 Closing remarks and gratitude 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 Chef Jacques Pepin Social media Chef Sarah Thompson Instagram Social media Casa Playa Instagram Links mentioned in this episode Casa Playa – The Wynn SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

On this episode of Destination on the Left, we bring you Part 2 of our Roadshow series recorded live at the 2026 Taste of Place Summit in Edmonton, Alberta. Hosted by the Culinary Tourism Alliance in partnership with Explore Edmonton, the Summit brought together destination leaders, economic development professionals, and tourism organizations exploring how culinary tourism can strengthen local economies and create more distinctive destination identities. Through conversations with Ellen Walker-Matthews, Elaine Zedack, Eiblis Doherty, Ceri Chong, and Bryanna Kumpula-Yung, we explore how collaboration serves as the foundation for successful culinary tourism, connecting producers, businesses, communities, and visitors into experiences that are greater than the sum of their parts. In this episode, you'll hear from these extraordinary leaders: Ellen Walker-Matthews: https://www.linkedin.com/in/ellen-walker-matthews-6951ab4/ Elaine Zedack: https://www.linkedin.com/in/elaine-zedack/ Eiblis Doherty: https://www.linkedin.com/in/eiblis-doherty/ Ceri Chong: https://www.linkedin.com/in/cerij/ Bryanna Kumpula-Yung: https://www.linkedin.com/in/bryannakumpula/ Collaboration Is the Foundation of Culinary Tourism One of the strongest themes throughout these conversations is that successful culinary tourism rarely happens in isolation. While exceptional farms, restaurants, and producers may draw visitors on their own, destinations create lasting impact when they intentionally connect those individual experiences into a cohesive visitor journey. Ellen Walker-Matthews shares how the Thompson Okanagan Tourism Association views culinary and agritourism as foundational to its destination strategy. Through readiness programs, partnerships between operators, and collaborative experience development, the region is helping visitors understand not only where food comes from, but also the relationships between farms, vineyards, Indigenous foodways, and the landscape itself. Across the episode, guests demonstrate how destination organizations can act as conveners, creating opportunities for businesses to work together in ways that benefit both visitors and local communities. Food Creates a Stronger Sense of Place Beyond great meals, culinary tourism serves as a powerful storytelling tool that helps destinations express their identity. Elaine Zedack explains how Pittsburgh uses food to celebrate its distinct neighborhoods, immigrant heritage, and blue-collar history while embracing the city's continued evolution. Local food experiences become a form of placemaking, allowing visitors to better understand the people and cultures that have shaped a destination over time. Ceri Chong shares a similar approach in Richmond, British Columbia, where the destination's culinary story is built around Asian dining, fresh seafood, and local agriculture. Through events, partnerships with fishers and restaurants, and immersive waterfront experiences, Tourism Richmond is creating opportunities for visitors to engage directly with the people and industries that define the community. These conversations reinforce that food is one of the most accessible ways to experience the character and heritage of a place. Creating the Conditions for Local Businesses to Thrive Several guests emphasize that one of the most valuable roles destination organizations can play is helping local businesses succeed together rather than independently. Eiblis Doherty describes her role as a facilitator, connecting operators, encouraging collaboration, and helping businesses develop visitor-ready experiences that might not happen without someone bringing the right people together. Bryanna Kumpula-Yung expands on this idea by sharing how Leduc County is investing in networking opportunities, food trails, business education, and a new local food hub that makes it easier for producers, restaurants, and consumers to connect. Rather than focusing solely on marketing, these initiatives strengthen the local ecosystem behind the visitor experience. Together, the guests demonstrate that sustainable culinary tourism depends on building relationships, removing barriers, and creating the infrastructure that allows communities, businesses, and destinations to grow together. Resources: Ellen Walker-Matthews Website: https://www.totabc.org/ LinkedIn: https://www.linkedin.com/in/ellen-walker-matthews-6951ab4/ Elaine Zedack Website: https://www.visitpittsburgh.com/ LinkedIn: https://www.linkedin.com/in/elaine-zedack/ Eiblis Doherty Website: https://www.strathcona.ca/tourism/ LinkedIn: https://www.linkedin.com/in/eiblis-doherty/ Ceri Chong Website: https://www.visitrichmondbc.com/ LinkedIn: https://www.linkedin.com/in/cerij/ Bryanna Kumpula-Yung Website: https://www.leduccountybusiness.com/ LinkedIn: https://www.linkedin.com/in/bryannakumpula/

It's Jubilee in July Part Two! This special series features conversations from our annual Cherry Bombe Jubilee, held this past April at The Glass House in New York City.  Today, we're sharing a Jubilee keynote conversation on the legacy of Edna Lewis, the legendary chef and author many regard as the godmother of American farm-to-table cooking. This year marks the 50th anniversary of her landmark book, “The Taste of Country Cooking,” which celebrates local ingredients, seasonality, and Southern traditions.  Culinary historian and author Toni Tipton-Martin joins Edna's niece Nina Williams-Mbengue for a conversation with Chef and podcaster Adrienne Cheatham. They are introduced by Chef Adé Carrena of iLéWA Foods. Then, we'll hear a solo talk from Mariana Velásquez, author of the cookbooks “Revel” and “Colombiana.” Mariana shares the deeply personal story of finishing “Revel” as her marriage ended, and how rewriting the book helped her rediscover her voice and the joy of gathering around the table. Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Click here for tickets and more information on Cherry Bombe's Farmers & Makers event.  Click here to order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Toni: Instagram, "The Taste of Country Cooking" 50th Anniversary Edition More on Nina: Instagram, The Edna Lewis Foundation More on Adrienne: Instagram, The Chef's Cut More on Adé: Instagram,  iLéWA Foods More on Mariana: Instagram, "Revel" More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

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