Podcasts about culinary

Fresh off celebrating the Knicks' long-awaited NBA Championship, Padma Lakshmi joins Kevin Fallon to discuss America's Culinary Cup, the ambitious new competition series she hopes will become the “Olympics of food.” From being dubbed the “Beyoncé of food” to overcoming imposter syndrome during her early Top Chef years, Padma reflects on her remarkable career and the lessons she's learned along the way. She also reveals why she wanted to strip away reality TV gimmicks, treat chefs like the superstars they are, and create a million-dollar culinary showdown that's as glamorous as it is fiercely competitive. Follow Kevin Fallon on Instagram ⁠@kpfallon⁠ Follow Matt Wilstein on Instagram ⁠@mattjwilstein⁠ New episodes every Thursday, and Saturday; ⁠early drops on YouTube⁠. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Nick as he shares his summer adventures, land management insights, and culinary experiments, all while navigating storm damage and preparing for deer season. This episode offers practical tips for landowners, hunters, and food enthusiasts alike. Key Points: Storm damage and land management strategies Deer stand site adjustments and wildlife activity Culinary experiments with cured meats and pantry staples Preparing for deer season and hunting gear updates Family activities and summer adventures Attribution Code "Slow Burn" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Join Nick as he shares his summer adventures, land management insights, and culinary experiments, all while navigating storm damage and preparing for deer season. This episode offers practical tips for landowners, hunters, and food enthusiasts alike. Key Points: Storm damage and land management strategies Deer stand site adjustments and wildlife activity Culinary experiments with cured meats and pantry staples Preparing for deer season and hunting gear updates Family activities and summer adventures Attribution Code "Slow Burn" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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 turned the Reflecting Pool into a toxic sludge that is killing wildlife and pet dogs, so he's arresting members of Algaetifa for vandalizing the monument.Then, on the rest of the menu, a secretive MAGA PAC finally comes clean after getting busted ‘meddling' in Democratic primary elections in several states; the Trump-controlled Kennedy Center says it isn't required to reschedule shows after a federal judge blocked its two-year closure; and, Utah marks a year of battling measles, with no clear end in sight.After the break, we move to the Chef's Table where a former South Korean justice minister was sentenced to 25 years in prison after a court found him guilty of helping carry out the brief declaration of martial law in 2024; and, Australia and Canada signed a $1.75 billion export agreement to build an Australian-designed long-range radar system in Canada.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, Tarrytown Chowder Tuesday is now available on the Spreaker Player!  Starting off in the Bistro Cafe, Trump had his regular 12:01am meltdown that lasted for several hours.Then, on the rest of the menu, Trump DOJ's plot to imprison ICE protesters for life was hit by a last-minute blow; Stephen Miller is in peril as uncovered FBI docs put his secret deeds in a judge's crosshairs; and, the Justice Department has withdrawn subpoenas that forced reporters from the Wall Street Journal and Washington Post to appear before a federal grand jury in Virginia.  After the break, we move to the Chef's Table where Romania's political crisis deepened as lawmakers rejected a new government; and, Guinness crowned the Canberra, Australia town crier as the world's loudest person at 122.4 decibels.  All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.  Bon Appétit!  The Netroots Radio Live Player  Keep 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.

Chef George Blackwell Smith IVTake a walk with me down Fascination Street as I get to know Chef George Blackwell Smith IV. In this episode, we chat about what led him to fall in love with cooking, and the taste of Louisiana specifically. Chef Blackwell Smith explains how he went from growing up in California, moving to Chattanooga, then to Louisiana, and why he went back to Tennessee. Then we discuss his company The Lucky Cajun This is a premium spice and seasoning blend company that prides itself on the freshest blends. I get the chef to explain to me what makes his spices and seasonings better than what you grab off of the supermarket shelf. We do trade restaurant horror stories before we get into the specifics of each of his product line offerings. The Lucky Cajun offers a hot sauce called The Green Boss, as well as several unique blends. Blackbeard's Smoke, Jerk, Cajun, and the Original. Chef Blackwell Smith explains his philosophy of 'the anatomy of the bite', and an ever-expanding selection of easy-to-read cookbooks. He teases some of the upcoming new products, and we even touch on some of the skills that make spending time in the kitchen a ton of fun. Make sure you check out what the chef has to offer over at TheLuckyCajun.com and follow him on social media.

Join correspondent Tom Wilmer at the Ava Hotel in downtown Paso Robles for a conversation with Consulting Chef Julien Asseo and Executive Chef Casey.

What does it take to turn a small food business into one of Durban's most celebrated culinary brands? Chef Thuladu Ngadi and her daughter, Maluti, join East Coast Breakfast to share the inspiring story behind Fresh Food Daily. From humble beginnings at Durban Station in 2015 to operating from the iconic Moses Mabhida Stadium, they reveal how passion, consistency, and authentic South African flavours helped them build a loyal following. Webpage

Fluent Fiction - French: Provence Tales: Civic Duty, Culinary Delights, and Family Joy Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2026-06-20-07-38-20-fr Story Transcript:Fr: Dans le village pittoresque de Provence, entouré de champs de lavande parfumés, le bureau de vote était animé ce matin d'été.En: In the picturesque village of Provence, surrounded by fragrant lavender fields, the polling station was bustling this summer morning.Fr: Le soleil baignait la place du village, où Élodie se tenait, observant la longue file.En: The sun bathed the village square, where Élodie stood, observing the long line.Fr: Le doux tintement des cloches de l'église se mélangeait avec le bruissement des conversations.En: The gentle chiming of the church bells mixed with the murmur of conversations.Fr: Élodie, une femme organisée et soucieuse des traditions familiales, savait qu'elle devait voter et faire les courses avant le dîner du dimanche soir.En: Élodie, an organized woman mindful of family traditions, knew she had to vote and do the shopping before Sunday night's dinner.Fr: Bastien, un bénévole du bureau de vote, saluait les gens avec un sourire enthousiaste.En: Bastien, a polling station volunteer, greeted people with an enthusiastic smile.Fr: Il rêvait de se lancer en politique un jour.En: He dreamed of getting into politics one day.Fr: « Bonjour, Élodie !En: "Hello, Élodie!Fr: Prête pour faire ton choix ?En: Ready to make your choice?"Fr: » lança-t-il avec énergie.En: he exclaimed energetically.Fr: « Oui, mais il faut que je fasse vite !En: "Yes, but I have to be quick!"Fr: » répondit-elle avec une pointe d'inquiétude.En: she replied with a hint of concern.Fr: La file avançait lentement, les discussions des voisins se mêlaient.En: The line moved slowly, neighbors' discussions mingling together.Fr: Élodie pensa un instant à abandonner, mais elle se rappela l'importance de son devoir civique.En: Élodie briefly considered giving up, but she remembered the importance of her civic duty.Fr: Après tout, chaque voix comptait.En: After all, every vote counted.Fr: Pendant ce temps, Camille, la boulangère du village, s'affairait dans sa boutique.En: Meanwhile, Camille, the village baker, was busy in her shop.Fr: Elle était bien occupée, car les habitants comptaient sur elle pour leurs baguettes et pâtisseries du dimanche.En: She was quite busy because the locals relied on her for their Sunday baguettes and pastries.Fr: Sa charge de travail ne laissait pas beaucoup de temps libre.En: Her workload didn't leave much free time.Fr: Lorsque finalement Élodie eut voté, elle réalisa que le temps était compté.En: When Élodie finally voted, she realized time was running out.Fr: Les magasins allaient fermer bientôt.En: The stores would be closing soon.Fr: Elle remercia Bastien d'un signe rapide et se précipita vers le marché.En: She thanked Bastien with a quick nod and rushed to the market.Fr: Elle arriva à l'épicerie juste à temps, les portes étaient sur le point de se fermer.En: She arrived at the grocery store just in time, the doors were about to close.Fr: Essoufflée, mais déterminée, Élodie rassembla les ingrédients pour un repas simple mais savoureux : tomates juteuses, basilic frais, olives noires et du pain frais de chez Camille.En: Out of breath but determined, Élodie gathered the ingredients for a simple yet tasty meal: juicy tomatoes, fresh basil, black olives, and fresh bread from Camille.Fr: De retour chez elle, Élodie prépara le repas avec soin mais sans stress.En: Back at home, Élodie prepared the meal carefully but without stress.Fr: Autour de la table, sa famille se réunit.En: Around the table, her family gathered.Fr: Le repas fut simple, mais l'amour et les rires remplissaient la pièce.En: The meal was simple, but love and laughter filled the room.Fr: Élodie comprit alors que ce n'était pas la perfection qui comptait, mais l'effort et la famille réunie.En: Élodie then understood that it wasn't perfection that mattered, but the effort and having family together.Fr: Elle sourit en levant son verre, réalisant que parfois, c'était simplement le fait d'essayer qui apportait le plus de bonheur.En: She smiled as she raised her glass, realizing that sometimes, it was simply the effort that brought the greatest happiness. Vocabulary Words:village: le villagepolling station: le bureau de votebustling: animéchurch bells: les cloches de l'églisemurmur: le bruissementorganized: organiséetraditions: les traditionscivic duty: le devoir civiquevote: la voixvolunteer: le bénévoleenthusiastic: enthousiastedreamed: rêvaitpolitics: la politiqueconcern: l'inquiétudeneighbors: les voisinsgiving up: abandonnerfamily: la famillebaker: la boulangèrelocals: les habitantsrely: compter surworkload: la charge de travailgathered: rassembléeingredients: les ingrédientstomatoes: les tomatesbasil: le basilicolives: les olivesbread: le painhome: chez elleeffort: l'efforthappiness: le bonheur

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, three federal judges, in three separate cases, are evaluating evidentiary filings to appoint a special prosecutor against Todd Blanche and the MAGA DOJ for prosecutorial misconduct and defrauding the court.Then, on the rest of the menu, a fourth postal worker since 2024 has died at the flagship Georgia USPS facility that has no phones; a South Dakota man whose life sentence was commuted by Kristi Noem is now implicated in his niece's death; and, a MAGA appeals court ruled Trump can disappear the George Washington House slavery exhibit in Philadelphia because it “inappropriately disparaged” white slave owners, “past or living.”After the break, we move to the Chef's Table where Pete Hegseth's insulting and critical “job” review is out of step with what NATO allies are already doing; and, diplomatic hell is unleashed as Italy's Prime Minister Meloni went ballistic over a “completely fabricated” Trump story at the G7.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.

Padma Lakshmi joins host Sharon Tharp on The Exclusive to discuss creating and executive producing America's Culinary Cup, the ambitious new food competition series she designed to challenge the conventions of reality television. The Emmy-nominated host opens up about taking creative risks, eliminating many of the genre's most common tropes, and why she refused to sequester contestants during production.Lakshmi also reflects on reinventing the cooking competition format, creating a high-end environment for chefs to perform at their best, the strategic elements inspired by shows like Survivor, and the lessons she's learned from decades in television. Plus, she shares candid thoughts on leadership, imposter syndrome, and stepping into a larger creative role behind the camera.

In this episode of Girl Talk with Tay, I sit down with Violet Witchel, food creator, Culinary Institute of America graduate, MasterChef contestant, and author of an upcoming cookbook, to talk about building a career in food, creating viral recipes, and culinary education, and the mindset behind long term success.Violet shares how she started posting content during the pandemic and unexpectedly built a thriving online community around cooking and recipe development. What began on TikTok evolved into a full time business, opening doors to MasterChef, culinary school, brand partnerships, and her upcoming cookbook.We talk about her experience on MasterChef and the difference between being an elevated home cook and a professional chef. Violet also shares why attending the culinary institute became such an important part of her journey and how it helped strengthen her skills, confidence, and credibility in the food industry.We also dived into the recipes that put Violet on the map which is her Dense Bean Salads. She shares how they took off online, why they resonated with so many people, and how that momentum helped shape the next chapter of her career.Beyond recipe creation, Violet shares practical cooking tips every home cook can use. We discuss mise en place, kitchen organization, efficient cooking habits, and simple systems that make preparing meals more enjoyable.We also explore how Violet spots emerging food trends, why she believes eating habits are evolving, and what she sees ahead in the food and wellness space.Finally, Violet gives us a behind the scenes look at her upcoming cookbook featuring high-fiber, gluten-free recipes, dozens of new Dense Bean Salads, easy weeknight dinners, breakfast ideas, and culinary techniques designed to make cooking feel more approachable.xo, Tay⸻Follow Violet Witchel!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!tarting off in the Bistro Cafe, Trump had a 12:15am meltdown on Air Force One after partying at Versailles like it was 1919.Then, on the rest of the menu, Tommy Tuberville's own words could get him disqualified from the Alabama governor's race; the Florida Attorneys General celebrated an appeals court panel lifting the forty-year ban on concealed carry for eighteen to twenty-year-olds; and, a bipartisan group of state lawmakers said the Trump administration removal of ocean observatories is a ‘direct threat' to the Oregon coast.After the break, we move to the Chef's Table where Brazil's top court convicted son of ousted President Bolsonaro for coercion; and, a British yacht owner who was fired on by a Russian warship in the English Channel, criticized the UK government for downplaying the incident.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.

Matt sets up camp at the annual Chef Culinary Conference at the University of Massachusetts Amherst, sitting down with presenters and staff to unpack what it takes to execute an event of this scale. What emerges is a deeper story—one where the ideas shared reach far beyond Central Massachusetts, contributing to meaningful change across the food system.

Fluent Fiction - Italian: Tradition Meets Innovation: A Culinary Adventure of Flavor Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-06-17-22-34-01-it Story Transcript:It: Il sabato pomeriggio del centro commerciale era vivo e allegro.En: The Saturday afternoon at the mall was lively and cheerful.It: La gente camminava per le corsie, i carrelli pieni di verdure fresche e delizie italiane.En: People walked through the aisles, carts full of fresh vegetables and Italian delights.It: Lorenzo camminava diritto, la lista della spesa in mano, scritta con precisione.En: Lorenzo walked straight, shopping list in hand, written with precision.It: "Ho promesso alla nonna che avrei continuato la tradizione," pensava mentre cercava i pomodori maturi per la salsa.En: "I promised grandma that I would continue the tradition," he thought as he searched for ripe tomatoes for the sauce.It: Accanto a lui c'era Giovanna, con gli occhi curiosi.En: Beside him was Giovanna, with curious eyes.It: Amava i colori vibranti di peperoni e melanzane, immaginando nuove combinazioni di sapori.En: She loved the vibrant colors of peppers and eggplants, imagining new combinations of flavors.It: "E se cambiassimo un po' la ricetta?"En: "What if we changed the recipe a little?"It: propose, indicandole con entusiasmo.En: she suggested, pointing with enthusiasm.It: Lorenzo si fermò, guardando la lista e poi Giovanna.En: Lorenzo stopped, looking at the list and then at Giovanna.It: "La tradizione è importante," insistette.En: "Tradition is important," he insisted.It: "Voglio onorare la nonna con i suoi piatti, proprio come li faceva."En: "I want to honor grandma with her dishes, just as she made them."It: Il dialogo si intensificò finché non si fermarono davanti a un cespo di basilico profumato.En: The dialogue intensified until they stopped in front of a fragrant basil bush.It: Il profumo li calmò.En: The scent calmed them.It: Giovanna propose un compromesso: "Prepariamo i piatti tradizionali, ma con un piccolo tocco di novità, solo su uno."En: Giovanna proposed a compromise: "Let's prepare the traditional dishes, but with a little twist, just on one."It: Dopo un attimo di riflessione, Lorenzo annuì.En: After a moment of reflection, Lorenzo nodded.It: "Possiamo provare sull'antipasto," accettò finalmente con un sorriso.En: "We can try it on the appetizer," he finally agreed with a smile.It: "Una caprese con il tuo tocco speciale."En: "A caprese with your special touch."It: Con la decisione presa, si mossero con maggiore complicità tra le corsie.En: With the decision made, they moved with more complicity through the aisles.It: Giovanna scelse mozzarelle di bufala fresche, mentre Lorenzo sceglieva i pomodori più rossi.En: Giovanna chose fresh buffalo mozzarellas, while Lorenzo selected the reddest tomatoes.It: Insieme trovarono l'equilibrio tra tradizione e innovazione.En: Together they found the balance between tradition and innovation.It: Quella sera, la cucina era piena di risate e profumi.En: That evening, the kitchen was filled with laughter and aromas.It: Mentre Lorenzo cucinava secondo le ricette della nonna, Giovanna mise il suo tocco speciale sulla caprese, aggiungendo ingredienti segreti.En: While Lorenzo cooked according to grandma's recipes, Giovanna added her special touch to the caprese, adding secret ingredients.It: Quando la famiglia si riunì attorno al tavolo, i piatti erano un mix di passato e presente.En: When the family gathered around the table, the dishes were a mix of past and present.It: Il nuovo piatto fu una sorpresa gradita.En: The new dish was a pleasant surprise.It: Lorenzo guardò Giovanna e capì che, a volte, c'è bellezza nel cambiare qualcosa di familiare.En: Lorenzo looked at Giovanna and realized that sometimes, there is beauty in changing something familiar.It: Lorenzo scoprì l'importanza di aprirsi a nuove idee, mentre Giovanna imparò a rispettare l'eredità.En: Lorenzo discovered the importance of opening up to new ideas, while Giovanna learned to respect heritage.It: Entrambi trovarono un punto d'incontro, creando una serata speciale da ricordare.En: Both found a meeting point, creating a special evening to remember. Vocabulary Words:the mall: il centro commercialethe aisle: la corsiathe cart: il carrelloprecise: precisionethe pepper: il peperonethe eggplant: la melanzanato imagine: immaginarethe flavor: il saporeto suggest: proporrethe tradition: la tradizioneto honor: onorarethe dish: il piattoto intensify: intensificarefragrant: profumatothe basil: il basilicothe compromise: il compromessothe appetizer: l'antipastothe laughter: le risatethe aroma: il profumoto add: aggiungerethe ingredient: l'ingredienteto gather: riunirsipleasant: graditathe heritage: l'ereditàto respect: rispettarethe meeting point: il punto d'incontroto create: crearethe balance: l'equilibrioripe: maturicurious: curiosi

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, the MAGA feds charged fifteen Minnesotans for being part of an Antifa conspiracy to impede ICE officers from violating constitutional protections.Then, on the rest of the menu, evidence buried deep in the Epstein files named Trump Tower as a sex recruiter hunting ground for the guy in the penthouse; a federal judge ruled that transgender people won't face criminal charges for using Idaho public restrooms that match their gender identities; and, MAGA senators blocked a War Powers Resolution, again.After the break, we move to the Chef's Table where Polish Prime Minister Tusk said the killing of a Russian artist who was critical of Vladimir Putin, has the hallmarks of a political assassination; and, a chilling Romanian exhibition replays videotaped secret police interrogations from 1989.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.

Fluent Fiction - Spanish: A Life-Saving Recipe: When Culinary Dreams Serve More Than Food Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2026-06-17-22-34-02-es Story Transcript:Es: En un rincón acogedor de Buenos Aires, dentro de una comunidad cerrada llena de encanto y tranquilidad, vivía Marisol.En: In a cozy corner of Buenos Aires, within a gated community full of charm and tranquility, lived Marisol.Es: Las calles empedradas guiaban a los visitantes entre casas de arquitectura colonial con techos de teja roja y balcones de hierro forjado.En: The cobblestone streets guided visitors among colonial-style houses with red tile roofs and wrought iron balconies.Es: En este invierno frío, una brisa ligera traía el olor a leña quemada y los días eran perfectos para quedarse en casa, cocinando.En: In this cold winter, a light breeze brought the smell of burning wood, and the days were perfect for staying indoors and cooking.Es: Marisol tenía un sueño: convertirse en una chef famosa.En: Marisol had a dream: to become a famous chef.Es: Llenaba de amor cada plato que preparaba.En: She filled each dish she prepared with love.Es: Conocía bien a sus vecinos y, aprovechando la temporada, decidió organizar una cena en su casa.En: She knew her neighbors well and, taking advantage of the season, decided to organize a dinner at her house.Es: Era su oportunidad para mostrar sus habilidades culinarias.En: It was her chance to showcase her culinary skills.Es: La cocina estaba llena de ingredientes.En: The kitchen was filled with ingredients.Es: Verduras frescas, especias y un pavo grande esperaban su turno en el menú.En: Fresh vegetables, spices, and a large turkey awaited their turn on the menu.Es: Marisol trabajaba con detalle, repasando cada paso.En: Marisol worked meticulously, going over each step.Es: Emocionada, comenzó a preparar una salsa especial.En: Excited, she began to prepare a special sauce.Es: De repente, sintió un cosquilleo en la garganta.En: Suddenly, she felt a tickle in her throat.Es: Ignorándolo al principio, siguió cocinando.En: Ignoring it at first, she continued cooking.Es: Pero el cosquilleo pronto se convirtió en una opresión incómoda en el pecho.En: But the tickle soon turned into an uncomfortable tightness in her chest.Es: Asustada, intentó calmarse.En: Frightened, she tried to calm herself.Es: Recordó que su vecino, Ramón, era un médico jubilado.En: She remembered that her neighbor, Ramón, was a retired doctor.Es: Aunque le costó tomar la decisión, sabía que necesitaba ayuda.En: Although it was difficult to make the decision, she knew she needed help.Es: Con pasos titubeantes, cruzó la calle y llamó a la puerta de Ramón.En: With hesitant steps, she crossed the street and knocked on Ramón's door.Es: Ramón, con sus años acumulados de experiencia, reconoció los síntomas de inmediato.En: Ramón, with his many years of experience, recognized the symptoms immediately.Es: "Marisol," dijo con voz serena, "parece que tienes una reacción alérgica."En: "Marisol," he said in a calm voice, "it looks like you're having an allergic reaction."Es: La condujo al sofá y tomó un maletín polvoriento lleno de medicamentos.En: He led her to the sofa and took out a dusty briefcase filled with medications.Es: Con manos firmes, le dio un antihistamínico, explicando cada acción mientras lo hacía.En: With steady hands, he gave her an antihistamine, explaining each action as he did.Es: "Esto te ayudará a estabilizarte hasta que llegue la ambulancia."En: "This will help stabilize you until the ambulance arrives."Es: Mientras esperaban, Marisol y Ramón conversaron.En: While they waited, Marisol and Ramón conversed.Es: Ella le agradeció por su rápida respuesta y él sonrió, satisfecho de sentirse útil una vez más.En: She thanked him for his quick response, and he smiled, satisfied to feel useful once again.Es: Eventualmente, la ambulancia llegó y Marisol fue atendida debidamente.En: Eventually, the ambulance arrived, and Marisol received proper care.Es: Esa noche, la cena no se llevó a cabo, pero eso no le importó a Marisol.En: That night, the dinner did not take place, but Marisol didn't mind.Es: Se sentía agradecida y segura.En: She felt grateful and safe.Es: Al día siguiente, el sol tímidamente calentaba las calles.En: The next day, the sun timidly warmed the streets.Es: Marisol, ya recuperada, se reunió con Ramón en su jardín.En: Marisol, now recovered, met with Ramón in his garden.Es: "Gracias, Ramón.En: "Thank you, Ramón.Es: Me salvaste la vida," le dijo sinceramente.En: You saved my life," she said sincerely.Es: Él, con una sonrisa de abuelo orgulloso, respondió: "Aún tengo algunos trucos bajo la manga."En: He, with the smile of a proud grandfather, replied, "I still have a few tricks up my sleeve."Es: Esa inesperada complicidad fortaleció la comunidad.En: That unexpected bond strengthened the community.Es: Marisol aprendió a prever lo no predecible y valorar la ayuda de sus vecinos, mientras que Ramón redescubrió el valor de sus habilidades pasadas, sabiendo que aún tenía mucho que ofrecer.En: Marisol learned to anticipate the unpredictable and to value the help of her neighbors, while Ramón rediscovered the worth of his past skills, knowing he still had much to offer. Vocabulary Words:the corner: el rincónthe community: la comunidadthe smell: el olorthe season: la temporadathe balcony: el balcónthe breeze: la brisathe tile: la tejathe roof: el techothe step: el pasothe stove: la estufathe tickle: el cosquilleothe chest: el pechothe reaction: la reacciónthe throat: la gargantathe tightness: la opresiónthe briefcase: el maletínthe trick: el trucothe chef: el/la chefthe skill: la habilidadthe opportunity: la oportunidadthe dish: el platothe ambulance: la ambulanciathe grandfather: el abuelothe neighbor: el/la vecino/athe street: la callethe house: la casathe turkey: el pavothe sofa: el sofáthe menu: el menúthe grandfather: el abuelo

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 Trump DOJ was very chatty when putting the spin on killing US citizens in the street, but clammed up when confronted on the Newsom prosecution.Then, on the rest of the menu, the Supreme Court declined to revive the Carter Page lawsuit against James Comey; Trump is now blaming Obama for the massive algae bloom that erupted days after refilling his $14 million dollar American Flag Blue paint job; and, in far West Texas, the continuing threat of land seizures for Trump's border wall has families on edge.After the break, we move to the Chef's Table where the man who set fire to homes linked to British Prime Minister Keir Starmer is in jail, but his Russian-speaking handler slipped away; and, the online portal used to send US deliveries to Cuba's most vulnerable has stopped taking orders, as Trump turns the screws tighter on the Cuban government.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!“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.

Adrienne Cole is co-founder and owner of House of Marigold in Louisville, Kentucky, a full-service breakfast, brunch and lunch restaurant she opened with her husband, Kris, in 2023. She started her restaurant journey operating a small corporate café in a busy downtown office building, eventually expanding into an elevated, Southern-inspired catering company with Kris as chef. Now the pair is growing the restaurant arm of the business, planning additional House of Marigold locations in Louisville and moving into dinner service.Listen as she describes Marigold's innovative Southern-inspired menu, how she built House of Marigold into a welcoming community hub — the kind of place she likes to hang out in — and her dream for growing the brand into a national presence.

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 ghost of Pam Bondi continues to scar the proud reputation of the US Attorney Office's around the the US.Then, on the rest of the menu, a federal judge issued a preliminary injunction that halts the Trump administration's effort to erase historical and scientific facts on signs in national parks; Eric Trump faced withering criticism after he fiercely denied accusations he had contacted an Ultimate Fighting Championship commentator about whether any of the fights at the White House event were “rigged;” and, a group of bipartisan lawmakers fight to stop Trump dismantling a $386M ocean observatory project.After the break, we move to the Chef's Table where a Haitian aslyum seeker's hypothermia death in Pittsburgh after her release from ICE custody is ruled a homicide; and, Swiss voters rejected the right-wing's bid to cap the nation's population at ten million.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.

Live from Tennessee Flavors: Supporting the Future of HospitalityIn this special live episode of Nashville Restaurant Radio, we broadcast from Tennessee Flavors, the annual fundraiser benefiting Nashville State Community College's Randy Rayburn School of Culinary Arts. The event brings together some of the best chefs, restaurateurs, and hospitality leaders in Tennessee, all united behind a common goal: investing in the next generation of culinary talent.Joining the show is Nick Guidry, former owner of Pelican & Pig and now Director of Culinary for A. Marshall Hospitality. Nick shares insights from his transition from independent restaurateur to leading culinary operations for one of Tennessee's most respected restaurant groups, while discussing the importance of mentorship and developing future industry leaders.We also sit down with Marcio and Cynthia Flores, the husband-and-wife team behind Limo Peruvian Eatery. The Flores family shares their entrepreneurial journey, the growth of their restaurants, and their passion for bringing authentic Peruvian cuisine to Middle Tennessee while building a business rooted in family and community.Rounding out the episode is Ric Ewing, restaurateur and candidate for Tennessee State Representative. Ric discusses his background in hospitality, why he believes business owners need a stronger voice in government, and how his experience as a Board member at Nashville State has given him perspectiveFrom culinary education and entrepreneurship to leadership and community impact, this episode captures the spirit of Tennessee Flavors and the people working to strengthen the future of hospitality across our state.

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, MAGA Mike Johnson shut down the House of Representatives for two weeks as nineteen MAGA Members revolted.Then, on the rest of the menu, a federal judge smacked MAGA Jeanine Pirro with a second beat down over one of Trump's vindictive criminal cases; a MAGA DOJ agency claims it has no records of Trump's shady IRS settlement; and, an Arizona MAGA county attorney, who endorsed Trump for president, begged the court to stop Stephen Miller's group from an election ‘power grab.'After the break, we move to the Chef's Table where in a gift for Vlad, Trump wants to pull a third of the fighter jets and war ships the US provides to NATO; and, Italian prosecutors are investigating charges foreign workers were paid less than two dollars an hour by an Alabama construction firm to build a new US Consulate in Milan.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!Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

On this week's episode, host Caryn Antonini is joined by Matthew Beaudin, Vice President of Culinary for Higher Education, a chef, operator, and systems thinker who's spent more than two decades pushing the boundaries of food, culture, and sustainability. After earning his associate degree in culinary arts from the Culinary Institute of America, Matthew Beaudin fiercely pursued his passion for cooking by working across the globe, holding chef positions in the Caribbean, China, Rwanda, and the West Indies, as well as each geographical food region within the United States. Today, he leads culinary programming across a national portfolio of cultural institutions, from museums to zoos to gardens, transforming food from an afterthought into a central, story-driven experience.For more information on our guest:linkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

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, if Biden was the cause of all the inflation, why does Trump suddenly “love the inflation?”Then, on the rest of the menu, the Pentagon's deputy secretary of defense worked closely with the CIA agent found with $40 million worth of gold bars; the Southern Baptist Convention moved to strengthen its prohibition on women as preachers; and, one day after filling Trump's dark blue reflecting pool, large swaths of algae blooms appeared along the water's edge, just as they were warned.After the break, we move to the Chef's Table where the MAGA administration ordered two women who fled execution in Iran be deported to a Central African country; and, Haiti is still being punished for its 1803 slave revolt, so FIFA ordered their national flag and a badge honoring the Battle of Vertières removed from their jerseys before their World Cup matches begin.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.

"Yes, Chef!" certainly rings out as acknowledgement in the kitchen and prep area at Esquimalt High School. Brandon Aris has been guiding the culinary program here for 15 years. Students learn food safety, knife skills, programing and planning, and how to turn ingredients into a meal. From basics and essentials they move into presentation and plating: we eat with our eyes first!I encountered Chef Aris at Rainbow Kitchen during one of their community events and sat back and watched the team of young people confidently go about serving a crowd. I think you will find this conversation inspiring. Apologies for some electronic interference, but it is generally quite short and not overly distracting.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump is likely waiving his immunity by traps he set for himself in cases he filed.Then, on the rest of the menu, Trump's $10 Billion dollar BBC lawsuit is about to backfire spectacularly; mismanagement at a massive ICE facility in Texas contributed to detainee deaths even as millions of wasted tax dollars enriched contractors; and, police are investigating a large burning cross at a Chicago park.After the break, we move to the Chef's Table where after the troubled lead-in to the World Cup, the UN human rights chief urges a ‘rethink' of US immigration policy; and, adding more turmoil to a chaotic World Cup buildup for Iran, FIFA is accused of revoking the ticket allocation for fans at the team's three group-stage games in the United States.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live 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, the Arizona attorney general is filing criminal charges against Trump's lawyers over his 2020 election fraud scheme.Then, on the rest of the menu, plantation coach and Alabama governor candidate Tommy Tuberville has threatened to sue a publication after it revealed details of his tax returns, which he had sent to them by mistake; the Trump Justice Department will not seek the death penalty for the man who assassinated Minnesota state legislator Melissa Hortman; and, a high-risk pregnancy doctor is suing Idaho, saying the state's abortion ban is unconstitutional.After the break, we move to the Chef's Table where a crackdown by Afghan authorities on a protest against the arrest and detention of more than a dozen women over dress code violations, left at least three people injured; and, China's exports jumped almost twenty percent in May from a year earlier, boosted by demand for tariff-free autos and tech goods.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!“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 - Hungarian: From Spice Stalls to Summer Love: A Culinary Romance Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2026-06-08-22-34-01-hu Story Transcript:Hu: A nap erősen tűzött le a világos piacra, ahol a standok színes kavalkádja szemet gyönyörködtetett.En: The sun was shining down intensely on the bright market, where the colorful array of stalls was a delight to the eyes.Hu: Frissen leszedett zöldségek, gyümölcsök, fűszerek és virágok lengették be a nyári levegőt.En: Freshly picked vegetables, fruits, spices, and flowers filled the summer air.Hu: A piac tele volt élettel: vásárlók nevetése, árusok hangos kiáltása töltötte meg a teret.En: The market was full of life: the laughter of shoppers and the loud calls of vendors filled the space.Hu: Ákos egy csendesebbre vett sarokban állt, alaposan szemügyre véve a fűszerek standját.En: Ákos stood in a quieter corner, carefully examining the spice stall.Hu: Főzni, kísérletezni szeretett, de most valami igazán különlegeset akart alkotni a közelgő nyári fesztiválra.En: He loved cooking and experimenting, but now he wanted to create something truly special for the upcoming summer festival.Hu: Éppen amikor egy különös, ismeretlen fűszer felé nyúlt, Eszter lépett mellé.En: Just as he reached for an unusual, unknown spice, Eszter stepped beside him.Hu: Eszter nemrégiben kezdett el blogot írni az ételekről, és folyton új ízeket keresett a bejegyzéseihez.En: Eszter had recently started writing a blog about food and was constantly seeking new flavors for her posts.Hu: – Azt mondják, ez különleges – szólalt meg Eszter mosolyogva, ahogy meglátta Ákost, ahogy a fűszert nézte.En: "They say this is special," Eszter said smilingly as she saw Ákos looking at the spice.Hu: – Hallottál már róla?En: "Have you heard about it?"Hu: Ákos zavartan nézett fel, de hálásan elmosolyodott.En: Ákos looked up sheepishly but smiled gratefully.Hu: – Nem igazán.En: "Not really.Hu: De talán éppen erre van szükségem – válaszolta.En: But maybe it's just what I need," he replied.Hu: – Mit gondolsz, mit lehetne kihozni belőle?En: "What do you think we could make out of it?"Hu: Ahogy elkezdtek beszélgetni, a piac zaja szinte elhalkult körülöttük.En: As they started talking, the noise of the market seemed to quiet down around them.Hu: A románcuk, bármily váratlan is volt, ízletesen bontakozott ki a közös érdeklődésük révén.En: Their romance, unexpected as it was, was deliciously unfolding through their shared interest.Hu: Ákos félelmei sorra halványultak el, hallgatva Eszter lelkendezését és ötleteit.En: Ákos' fears gradually faded away as he listened to Eszter's enthusiasm and ideas.Hu: Zoltán, a helyi árus, aki régi barátja volt Ákosnak, miközben a standját igazgatta, távolabbról mosolyogva figyelte őket.En: Zoltán, the local vendor, who was an old friend of Ákos, watched them from a distance, smiling as he tended to his stall.Hu: Tudta, hogy Ákos már régóta készült valamire.En: He knew that Ákos had been preparing for something for a long time.Hu: A beszélgetésük egyre szenvedélyesebbé vált, és végül közös ötletre jutottak.En: Their conversation became increasingly passionate, and they finally came up with a joint idea.Hu: Egy újfajta ételt álmodtak meg, mely mindenkit lenyűgözött a fesztiválon.En: They dreamed up a new kind of dish that amazed everyone at the festival.Hu: Amikor az első falatok után a közönség tapsa felharsant, Ákos és Eszter egymásra néztek.En: When applause erupted from the audience after the first bites, Ákos and Eszter looked at each other.Hu: Örömük és büszkeségük határtalan volt.En: Their joy and pride were boundless.Hu: Együtt voltak még az esemény után is, széles mosollyal az arcukon.En: They remained together even after the event, with wide smiles on their faces.Hu: A piac elhalkult, a nap már kezdett leereszkedni, a siker emléke azonban mindkettejüket kísérte.En: As the market quieted and the sun began to set, the memory of success accompanied both of them.Hu: Az együttműködésük nemcsak szakmailag, hanem személyesen is gazdagabbá tette őket.En: Their collaboration enriched them not only professionally but personally as well.Hu: Ákos végre elengedte a kételyeit, Eszter pedig élvezte, milyen erős az összhang egy jó partnerrel.En: Ákos finally let go of his doubts, and Eszter enjoyed how strong the harmony was with a good partner.Hu: Így lett mégis felejthetetlen a nyár, a közös munka és az új barátság miatt.En: Thus, the summer became unforgettable, thanks to the joint work and the new friendship.Hu: Vége.En: The End. Vocabulary Words:intensely: erősenarray: kavalkáddelight: gyönyörködtetpicked: leszedettvendors: árusokexamining: szemügyre véveexperimenting: kísérleteznicreate: alkotniupcoming: közelgőunknown: ismeretlensheepishly: zavartangratefully: hálásanunfolding: bontakozott kienthusiasm: lelkendezésfaded: halványultak elpassionate: szenvedélyesebbéjoint: közösapplause: tapsaerupted: felharsantboundless: határtalancollaboration: együttműködésükenriched: gazdagabbá tetteharmony: összhangunforgettable: felejthetetlenmemory: emlékeaccompanied: kísértequieter: csendesebbreromance: románcukdish: ételtsmiles: mosollyal

Fluent Fiction - Italian: From Market Finds to Culinary Magic: Luca and Giulia's Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-06-08-22-34-01-it Story Transcript:It: Nel cuore di una vivace città italiana, il mercato all'aperto era pieno di vita.En: In the heart of a lively Italian city, the open-air market was full of life.It: Era primavera, e il sole splendeva luminoso sulle bancarelle cariche di frutti e verdure fresche.En: It was springtime, and the sun shone brightly over the stalls laden with fresh fruits and vegetables.It: L'aria era profumata di basilico e rosmarino, mentre il chiacchiericcio dei venditori riempiva l'ambiente.En: The air was scented with basilico and rosmarino, while the chatter of the vendors filled the atmosphere.It: Luca, un giovane cuoco appassionato, camminava tra le bancarelle.En: Luca, a young and passionate cook, was walking among the stalls.It: I suoi occhi brillavano alla vista di zucchine verdi e pomodori maturi.En: His eyes sparkled at the sight of green zucchinis and ripe tomatoes.It: Stava cercando ingredienti speciali per il nuovo menu del ristorante dove lavorava.En: He was looking for special ingredients for the new menu of the restaurant where he worked.It: Era determinato a impressionare il proprietario con sapori unici.En: He was determined to impress the owner with unique flavors.It: Dall'altra parte della bancarella, Giulia, un'artigiana locale, stava osservando con attenzione una cassetta di frutti stagionali rari.En: On the other side of the stall, Giulia, a local artisan, was carefully observing a crate of rare seasonal fruits.It: Era nota per le sue conserve gourmet e cercava nuovi sapori da aggiungere alla sua collezione.En: She was known for her gourmet preserves and was looking for new flavors to add to her collection.It: Luca e Giulia si trovarono contemporaneamente davanti a una cassa di frutti dell'albero del giuggiolo.En: Luca and Giulia found themselves simultaneously in front of a case of jujube tree fruits.It: Il frutto era di stagione solo per poche settimane e c'era una quantità limitata.En: The fruit was in season for only a few weeks, and there was a limited amount.It: Entrambi volevano comprare tutte le giuggiole disponibili.En: Both wanted to buy all the available jujubes.It: Luca sorrise e disse: "Hai mai utilizzato queste in cucina?En: Luca smiled and said, "Have you ever used these in cooking?It: Sono straordinarie."En: They're extraordinary."It: Giulia rispose, incuriosita, "Sì, proprio per le mie conserve.En: Giulia replied, intrigued, "Yes, precisely for my preserves.It: Ma credo che potrebbero esserlo anche per i piatti di un ristorante, vero?"En: But I believe they could also be great for a restaurant's dishes, right?"It: Dopo qualche minuto di simpatico battibecco, Luca ebbe un'idea.En: After a few minutes of friendly banter, Luca had an idea.It: Propose a Giulia una collaborazione.En: He proposed a collaboration to Giulia.It: "Potremmo unire le nostre forze.En: "We could join forces.It: Posso usare le giuggiole nei piatti del ristorante, e tu potresti preparare delle conserve esclusive per noi."En: I can use the jujubes in the restaurant's dishes, and you could prepare exclusive preserves for us."It: Giulia rifletté un istante, poi annuì con un sorriso.En: Giulia thought for a moment, then nodded with a smile.It: "Mi sembra un'ottima idea.En: "That sounds like an excellent idea.It: Potremmo creare qualcosa di veramente unico."En: We could create something truly unique."It: I due iniziarono a discutere delle possibilità.En: The two began to discuss the possibilities.It: Raccontavano l'un l'altra delle proprie passioni e delle idee per usare quelle giuggiole nel modo più creativo possibile.En: They shared their passions and ideas for using those jujubes in the most creative way possible.It: In pochi minuti, l'entusiasmo li aveva già travolti.En: Within minutes, enthusiasm had already overwhelmed them.It: Decisero di comprare insieme i frutti e concludere il loro piano in un piccolo caffè vicino al mercato.En: They decided to buy the fruits together and finalize their plan in a small café near the market.It: Là, sorseggiando espresso, Luca e Giulia pianificarono il loro progetto.En: There, sipping espresso, Luca and Giulia planned their project.It: La loro decisione portò a una nuova avventura culinaria.En: Their decision led to a new culinary adventure.It: Con il passare delle settimane, non solo svilupparono piatti e conserve eccezionali, ma anche un forte legame personale.En: As the weeks passed, they not only developed exceptional dishes and preserves, but also a strong personal bond.It: Luca imparò il valore della collaborazione, mentre Giulia trovò nuova fiducia vedendo le sue creazioni nel menu del ristorante.En: Luca learned the value of collaboration, while Giulia found new confidence seeing her creations on the restaurant's menu.It: Quando il mercato aprì di nuovo il sabato successivo, molti parlavano delle meraviglie create da Luca e Giulia.En: When the market opened again the following Saturday, many were talking about the wonders created by Luca and Giulia.It: La loro alleanza segnò l'inizio di una nuova e prospera impresa, con il mercato illuminato non solo dal sole ma anche dal successo delle loro idee condivise.En: Their alliance marked the beginning of a new and thriving venture, with the market illuminated not only by the sun but also by the success of their shared ideas. Vocabulary Words:the heart: il cuorethe cook: il cuocothe stalls: le bancarellethe vendor: il venditorethe chatter: il chiacchiericciothe owner: il proprietariothe artisan: l'artigianathe crate: la cassettathe preserves: le conservethe collaboration: la collaborazionethe enthusiasm: l'entusiasmothe adventure: l'avventurathe bond: il legamethe alliance: l'alleanzathe venture: l'impresalively: vivacepassionate: appassionatosparkling: brillantiripe: maturiimpress: impressionareunique: unicothe menu: il menulimited: limitataextraordinary: straordinariegourmet: gourmetseasonal: stagionalito propose: proporreto nod: annuireexclusive: esclusivethe idea: l'idea

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 New York Knicks watch party outside Madison Square Garden has been cancelled for Trump's staged assassination attempt, but you can watch it at home.Then, on the rest of the menu, the MAGA DOJ has quietly wiped out election security safeguards in a ‘scary' move to steal elections; the CIA employee who was caught with $40 million of gold bars in his house had created a secret intelligence program to funnel millions of dollars from the federal government to himself; and, Trump has been ordered to remove his name from the Kennedy Center and abandon plans to close it for two years, but critics are concerned he may try to sabotage the iconic arts institution in retaliation.After the break, we move to the Chef's Table where Armenians voted in a general election Sunday under Russian pressure aimed at preventing a drift toward the West; and, Iran's World Cup players, banned from staying in the US while competing in the World Cup, arrived in Mexico wearing pins honoring the school girls and teachers blown to bits on the first day of Trump's war.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.

Fluent Fiction - Spanish: Sofia's Culinary Quest at Cusco's Colorful Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2026-06-08-22-34-02-es Story Transcript:Es: El sol de invierno brillaba sobre el Mercado de Cusco, un lugar lleno de vida y colores.En: The winter sun shone over the Mercado de Cusco, a place full of life and colors.Es: El aire fresco estaba lleno del aroma de las hierbas frescas y el sonido de vendedores ofreciendo sus productos a los visitantes del festival de Inti Raymi.En: The fresh air was filled with the aroma of fresh herbs and the sound of vendors offering their products to the visitors of the festival de Inti Raymi.Es: En medio de este bullicio, Sofia caminaba atentamente entre los puestos, acompañada de Mateo y Isabella.En: In the midst of this hustle and bustle, Sofia walked attentively among the stalls, accompanied by Mateo and Isabella.Es: Sofia era una cocinera apasionada, decidida a revivir la receta de su abuela para la celebración.En: Sofia was a passionate cook, determined to revive her grandmother's recipe for the celebration.Es: Su meta del día era encontrar los ingredientes perfectos para el tradicional plato que su abuela solía preparar.En: Her goal for the day was to find the perfect ingredients for the traditional dish her grandmother used to make.Es: Mateo, su primo, no paraba de hablar sobre las delicias que veía por todos lados.En: Mateo, her cousin, couldn't stop talking about the delights he saw everywhere.Es: "¡Mira, Sofia!En: "Look, Sofia!Es: ¡Frutas frescas!En: Fresh fruits!Es: Vamos a probarlas".En: Let's try them."Es: Pero Sofia tenía una misión: encontrar una especia rara que solo aparecía en esta temporada.En: But Sofia had a mission: to find a rare spice that only appeared this season.Es: La multitud crecía con cada minuto.En: The crowd grew with each minute.Es: Los puestos de artesanías y frutas se llenaban de gente.En: The stalls of crafts and fruits were filling with people.Es: Sofia estaba un poco preocupada, no había rastro del ingrediente especial.En: Sofia was a bit worried; there was no sign of the special ingredient.Es: La especia que necesitaba era esencial para darle el sabor característico al plato.En: The spice she needed was essential to give the characteristic flavor to the dish.Es: Se detuvo un momento, observando a su alrededor, un poco perdida.En: She stopped for a moment, watching around her, a bit lost.Es: "Isabella," llamó Sofia, "¿sabes dónde podemos encontrar esta especia?"En: "Isabella," called Sofia, "do you know where we can find this spice?"Es: Isabella, con su conocimiento del mercado, sonrió.En: Isabella, with her knowledge of the market, smiled.Es: "¡Claro, Sofia!En: "Of course, Sofia!Es: Seguimos este camino.En: We follow this path.Es: Hay un pequeño puesto al final que podría tener lo que buscas."En: There's a small stall at the end that might have what you're looking for."Es: Guiados por Isabella, avanzaron entre los puestos, rodeados de textiles coloridos y música andina.En: Guided by Isabella, they moved forward among the stalls, surrounded by colorful textiles and Andean music.Es: De pronto, al final de un estrecho pasillo, encontraron el puesto.En: Suddenly, at the end of a narrow aisle, they found the stall.Es: A la cabeza de este pequeño negocio estaba un anciano que organizaba sus productos, preparándose para cerrar e irse al desfile.En: At the head of this small business was an old man organizing his products, preparing to close and head to the parade.Es: "¡Espere!En: "Wait!"Es: ", gritó Mateo, señalando el frasco de especias.En: shouted Mateo, pointing at the jar of spices.Es: Sofia, con prisa, se acercó al anciano y le explicó su búsqueda.En: Sofia, hurriedly, approached the old man and explained her quest.Es: "Es para mi abuela," dijo, con la esperanza brillando en sus ojos.En: "It's for my grandmother," she said, with hope shining in her eyes.Es: El anciano, comprendiendo la importancia del pedido, sonrió y le vendió la especia.En: The old man, understanding the importance of the request, smiled and sold her the spice.Es: Justo a tiempo.En: Just in time.Es: Mientras comenzaban a cerrar los puestos para el desfile que estaba por iniciar, Sofia tenía en sus manos el ingrediente esencial.En: As the stalls began to close for the parade that was about to start, Sofia had in her hands the essential ingredient.Es: Con el corazón lleno de gratitud, Sofia regresó a casa.En: With her heart full of gratitude, Sofia returned home.Es: Esa noche, mientras preparaba el plato que resonaba con los recuerdos de su abuela, sintió una conexión más profunda con sus raíces.En: That night, as she prepared the dish that resonated with memories of her grandmother, she felt a deeper connection with her roots.Es: Mateo e Isabella la rodeaban, entusiasmados por probar el resultado final.En: Mateo and Isabella surrounded her, excited to taste the final result.Es: Cuando el Inti Raymi comenzó oficialmente, el aroma de la cocina llenó el hogar.En: When the Inti Raymi officially began, the aroma from the kitchen filled the home.Es: Al final, al sabor del plato, Sofia entendió que no solo había recreado una receta, sino que había preservado un pedazo de su historia.En: In the end, with the taste of the dish, Sofia understood that she had not only recreated a recipe, but she had preserved a piece of her history.Es: La tradición, pensó, es un mapa que nos lleva de regreso a casa.En: Tradition, she thought, is a map that leads us back home.Es: Y hoy, en el corazón vibrante de Cusco, ella se sentía más conectada que nunca.En: And today, in the vibrant heart of Cusco, she felt more connected than ever. Vocabulary Words:the hustle: el bulliciothe stall: el puestothe crafts: las artesaníasthe aroma: el aromathe spice: la especiathe jar: el frascothe ingredient: el ingredientethe vendor: el vendedorthe celebration: la celebraciónthe delight: la deliciathe crowd: la multitudthe parade: el desfilethe music: la músicathe path: el caminothe roots: las raícesthe textile: el textilthe recipe: la recetathe market: el mercadothe stallholder: el tenderothe season: la temporadathe connection: la conexiónthe heart: el corazónthe memory: el recuerdothe festival: el festivalthe product: el productothe dish: el platothe tradition: la tradiciónthe hope: la esperanzathe air: el airethe mission: la misión

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 California election denialism makes as much sense as his claim of a giant California water valve.Then, on the rest of the menu, a New Jersey police sergeant was charged with stealing a journalist's camera bag at the Delaney Hall protests; secret donors pumped millions of dollars into the MAGA groups behind the gutting of Black voting rights; and, no bank in the United States is willing to lend money to the Trump family, so how did a startup in North Carolina, financially backed by Junior, obtain a $620 million loan from the Department of Defense and a $50 million investment from the Department of Commerce?After the break, we move to the Chef's Table where Russia is flooding Armenia with disinformation ahead of the EU-leaning nation's parliamentary election; and, the brutal killing of a 14-year-old girl gives new energy to Argentina's massive femicide protests.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.

- New Orleans Restaurant Week starts on Monday, and you can get some excellent meals - Luke - Steak with fried oysters as an appetizer - A 3 course meal at Commander's Palace for $40??? - Looking for pizza? Try Midway or That's Amore "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

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, Senator Van Hollen trapped Markwayne Mullin into agreeing to release Kilmar Abrego Garcia to Costa Rica, exactly what Trump does not want his DOJ to do.Then, on the rest of the menu, Idaho health officials are investigating how nearly sixty people got sick after drinking raw milk in the past two weeks; Texas braces for a ‘full-blown disaster' as flesh-eating ‘flying piranha' arrives, after DOGE cut the monitoring program last year for being ‘woke;' and,Todd Blanche's DOJ rewrote its Southern Poverty Law Center indictment to fix a problem, and exposed an even bigger one.After the break, we move to the Chef's Table where a British lawmaker is suing Elon Musk for invasion of privacy after fake Grok bikini images of her were posted online; and, acclaimed Iranian-French artist, graphic novelist and filmmaker Marjane Satrapi, a prominent advocate for women's rights, has died at age fifty-six.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.

Sabaidee and hello! Welcome back to another episode of LEGACIES.I'm Aven, a chef, storyteller, and Advocacy Ambassador with Legacies of War – and I'm honored to be your host today.In this episode, we get to explore one of my favorite topics: the power of food to build connection, community, and even peace. I have the pleasure of speaking with Lauren Bernstein, Founder and CEO of The Culinary Diplomacy Project and one of the leading voices in using food as a tool for cross-cultural understanding.Today, Lauren and I will explore what culinary diplomacy looks like in practice—and how food can soften political divides, help us tell the truth, heal histories, and build relationships across borders.Lauren is a leading expert in culinary diplomacy, a field that uses food as a tool to build trust, foster cross-cultural understanding, and advance cooperation in times of peace and conflict. She is the founder of The Culinary Diplomacy Project, where she has led global culinary exchange programs bringing together chefs, governments, refugees, and local communities.Through her work, Lauren has partnered with the U.S. State Department, U.S. governors, the Jordanian government, UNHCR, and global hospitality and cultural institutions—creating programs where chefs cook alongside local communities and displaced people, using culturally rooted food to build connection and dignity.Trained as a lawyer and former public defender, Lauren brings a justice-oriented lens to diplomacy and food. Today, she continues to explore how food can serve not only as soft power abroad, but as a tool for healing, truth-telling, and policy change at home.Thank you dear listeners,  for tuning into LEGACIES brought to you by our Innovators Sponsors AKIN GUMP and ARTICLE22. Please continue to listen and follow us on Spotify or wherever you get your podcasts. The theme music used in this podcast are by the Lao Jazzanova Band from Vientiane, Laos.https://www.culinarydiplomacyproject.org/

On this episode, Ragnar speaks with Ana Roš, a self-taught chef from Slovenia who helms the kitchens at Hiša Franko, a world-renowned three-star Michelin restaurant in the Soča Valley. Ana's path to the kitchen was anything but traditional; a former competitive alpine skier and diplomacy student, she pivoted to gastronomy out of love, eventually being named the World's Best Female Chef in 2017. Her journey reached a global audience when she was featured on Netflix's Chef's Table, an appearance that served as a catalyst for her career and transformed her remote restaurant into a world-class destination. Ana's culinary identity is deeply rooted in the nature of her surroundings, where she transforms foraged ingredients and traditional Slovenian products into incredible tasting experiences. Beyond the fine dining of Hiša Franko, Ana is a prolific entrepreneur, recently launching the casual dining concept Jaz and Ana Roš Drinks, a line of innovative, ready-to-serve cocktails. Tune in to hear Ana's inspiring story of building a global gastronomic legacy and discover her philosophy on staying true to one's creative spirit. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Chef Kelly English doesn't want to judge your food competition, but he's spent plenty of time working with a cause close to his heart: Le Bonheur Children's Hospital. On June 6, he's helping host 26 chefs for Le Bon Appetit, a bi-annual fundraiser that supports the hospital. He joined this week's Sound Bites podcast to talk about the event.

Fluent Fiction - Italian: A Sicilian Summer: Unity, Dreams, and Culinary Magic Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-06-03-22-34-02-it Story Transcript:It: Il sole era alto sul villaggio costiero di Cefalù, in Sicilia.En: The sun was high over the coastal village of Cefalù, in Sicilia.It: L'aria era dolce di sale e profumi di gelsomino, e le onde del Mediterraneo cantavano dolcemente, accarezzando dolcemente le rocce della spiaggia.En: The air was sweet with salt and the scent of jasmine, and the waves of the Mediterranean sang softly, gently caressing the rocks of the beach.It: Il paese si preparava per la grande festa della Repubblica, una celebrazione che segnava anche l'inizio dell'estate.En: The village was preparing for the great Republic Day celebration, an event that also marked the beginning of summer.It: Luca, un pescatore noto per il suo amore per le storie, camminava lungo le strade di ciottoli con il suo amico d'infanzia Mario, tornato da poco dall'estero.En: Luca, a fisherman known for his love of stories, was walking along the cobblestone streets with his childhood friend Mario, who had just returned from abroad.It: "È bello essere di nuovo qui," disse Mario, guardando le case colorate adornate di fiori.En: "It's nice to be back here," said Mario, looking at the colorful houses adorned with flowers.It: Nel frattempo, alla piccola trattoria di famiglia, Gianna era in fermento.En: Meanwhile, at the family's small trattoria, Gianna was in a frenzy.It: Era una cuoca talentuosa, e quel giorno il suo sogno di aprire un proprio ristorante era a un passo dal realizzarsi.En: She was a talented cook, and that day her dream of opening her own restaurant was a step away from becoming a reality.It: Un critico gastronomico rinomato sarebbe stato presente alla festa.En: A renowned food critic would be present at the feast.It: Ma tutto andava storto.En: But everything was going wrong.It: Una pentola si rovesciò, il forno si guastò, e un ingrediente chiave mancava.En: A pot overturned, the oven broke down, and a key ingredient was missing.It: Luca notò la disperazione di Gianna.En: Luca noticed Gianna's despair.It: "Amica mia, andrà tutto bene," disse, posando una mano rassicurante sulla spalla di lei.En: "My friend, everything will be fine," he said, placing a reassuring hand on her shoulder.It: "Lascia che ti aiuti.En: "Let me help you.It: Conosci il mio amore per le storie, ma anche per le vecchie ricette di famiglia."En: You know my love for stories, but also for the old family recipes."It: Con la determinazione negli occhi, Luca radunò i paesani.En: With determination in his eyes, Luca gathered the villagers.It: Insieme, si misero al lavoro, ogni persona con un compito unico, portando un po' del cuore del villaggio dentro i piatti di Gianna.En: Together, they set to work, each person with a unique task, bringing some of the village's heart into Gianna's dishes.It: Anche Mario, ispirato dalla forza della comunità, si unì, tagliando verdure e mescolando salse.En: Even Mario, inspired by the strength of the community, joined in, chopping vegetables and mixing sauces.It: La sera, mentre le luci colorate punteggiavano la piazza e la musica riempiva l'aria, il critico assaggiò il piatto di Gianna.En: In the evening, as colorful lights dotted the square and music filled the air, the critic tasted Gianna's dish.It: Era un capolavoro: ricco di sapori autentici siciliani, una pizza con sardine, pomodori secchi e origano selvatico, venuto dal vecchio libro di ricette della nonna di Luca.En: It was a masterpiece: rich with authentic Sicilian flavors, a pizza with sardines, sun-dried tomatoes, and wild oregano, from Luca's grandmother's old recipe book.It: Tutti trattennero il respiro.En: Everyone held their breath.It: Il critico sorrise ampiamente.En: The critic smiled broadly.It: "È straordinario," disse.En: "It's extraordinary," he said.It: "Sei un vero talento.En: "You're a true talent.It: Vorrei supportarti nel tuo sogno."En: I would like to support you in your dream."It: Gianna, con gli occhi lucidi, sentì crescere in sé una nuova sicurezza.En: With glistening eyes, Gianna felt a new confidence grow within her.It: Non era mai stata sola.En: She had never been alone.It: Alla fine della festa, con una luna piena che illuminava il borgo, Mario si avvicinò a Gianna.En: At the end of the festival, with a full moon illuminating the village, Mario approached Gianna.It: "Penso di restare qui," disse, "per aiutarti a realizzare il tuo sogno."En: "I think I'll stay here," he said, "to help you realize your dream."It: Gianna sorrise.En: Gianna smiled.It: La sua vita era cambiata.En: Her life had changed.It: Aveva capito il potere della comunità.En: She had understood the power of community.It: Il piccolo villaggio era una grande famiglia, e lei ora sapeva che non affrontava i suoi sogni da sola.En: The small village was a big family, and she now knew that she did not face her dreams alone.It: Aveva trovato il suo posto tra le strette vie di Cefalù e l'azzurro del mare.En: She had found her place among the narrow streets of Cefalù and the blue of the sea. Vocabulary Words:the sun: il solethe air: l'ariathe waves: le ondesweet: dolcethe celebration: la celebrazionethe fisherman: il pescatorethe cobblestones: i ciottolito adorn: adornarethe houses: le casethe scent: il profumothe trattoria: la trattoriathe critic: il criticoto overturn: rovesciareto break down: guastarsithe ingredient: l'ingredientethe despair: la disperazionereassuring: rassicurantethe shoulder: la spallathe determination: la determinazionethe villager: il paesanothe task: il compitoto chop: tagliarethe sauce: la salsato dot: punteggiarethe masterpiece: il capolavoroauthentic: autenticowild oregano: l'origano selvaticothe breath: il respiroextraordinary: straordinariothe confidence: la sicurezza

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, corrupt Acting Attorney General Todd Blanche crumbled under cross-examination at yesterday's House hearing.Then, on the rest of the menu, Trump's budget would eliminate the agency investigating the Longview, Washington paper mill chemical disaster that killed nine workers; the artist whose mural in Dallas of whales was painted over last month ahead of the World Cup, filed a lawsuit against FIFA that seeks $25 million in damages; and, the Justice Department's number three official briefly admitted on social media that the agency was moving to revive the controversial “slush fund” to compensate January 6 defendants, then deleted the post today.After the break, we move to the Chef's Table where a performance artist sought to display a thin red thread in downtown Hong Kong to remember the victims of Beijing's 1989 Tiananmen Square crackdown, but he was quickly stopped by police; and, fear shadows Peru's runoff vote as extortion and killings surge nationwide.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.

This week, we went deep into our archives to bring you a conversation with the legendary, Anthony Bourdain. In the early days of our show, Lynne Rossetto Kasper, the OG and co-creator of the show, talked with Tony about his book, A Cook's Tour: In Search of the Perfect Meal. He tells us about his adventurous travels, his definition of “perfect meals,” and how his Food Network series by the same name came to exist

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, Kash Patel's girlfriend filed an “insane” defamation suit against two MSNOW reporters.Then, on the rest of the menu, MAGA world revolts as Trump's ex-national security adviser Mike Flynn is exposed as an agent for a close Putin ally; DUI hire Hegseth is breaking Pentagon rules and lying about purging women and Black soldiers from the military; and, the Trump administration is dismantling a $368 million deep-ocean observation system that was put in place a decade ago because it monitors the climate.After the break, we move to the Chef's Table where protests exploded after Jared Kushner's luxury coastal resort project in Albania came under investigation by the country's anti-corruption prosecutors; and, Mette Frederiksen starts her third term as Danish prime minister thanks to her firm position on Greenland.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!“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.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and three-time NAACP Image Award-winning television Executive Producer Rushion McDonald interviewed Crystal Victoria.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and three-time NAACP Image Award-winning television Executive Producer Rushion McDonald interviewed Crystal Victoria.

Chef Matt Peters is the first American chef to win gold at the Bocuse d'Or, the most technically demanding culinary competition in the world. He trained under Thomas Keller at Per Se and The French Laundry and at Adour Alain Ducasse in New York before spending over a year preparing for the 2017 Bocuse d'Or in Lyon. He is currently Head Coach for Team USA at the 2027 Bocuse d'Or, coaching Chef Vincenzo Loseto and Commis Tyler Higson, and competed this year on CBS's America's Culinary Cup.This episode is the most detailed inside account of America's Culinary Cup that any competitor has given publicly. Peters does not filter it.What the sequestering process, point structure, and unexpected challenges like cooking someone else's food actually feel like from the insideWhy precision and technical refinement can work against you on television, and what the criticism that his food was too chefy actually meantThe sauce argument: why Keller-style clean reductions and Ducasse-style fat-emulsified sauces represent two fundamentally different philosophies, and why the choice defines your cooking voiceAndré Natera and Matt Peters cover the beef stroganoff versus Bocuse-style dish debate from episode one, mental fatigue from the finale curveballs, his honest format critique, the training timeline for Team USA 2027 on the road to Lyon, and where smart product use fits into a scratch cooking philosophy.GuestMatt Peters on Instagram → https://www.instagram.com/chefmattpeters/Links BlockLead Like a Chef App → ⁠https://studio.com/apps/andre/leadlikeachef⁠Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

We do not like San Antonio, but they have decent food Follow the Sports Animal on Facebook, Instagram and X PLUS The Morning Animals on XListen to past episodes HERESee omnystudio.com/listener for privacy information.

#922 What happens when a blind chef decides the world needs better kitchen tools — and builds a six-figure business to prove it? In this episode, we sit down with Debra Erickson, founder of The Blind Kitchen, who shares how she went from losing most of her vision to graduating culinary school, teaching at the Oregon Commission for the Blind, and launching an online store that now carries 125 adaptive cooking tools for people with vision loss. Debra walks us through how she built her audience from zero, why she chose Facebook over TikTok, how she uses services like Aira and AI-powered smart glasses to run her business independently, and the networking moves — from cold-calling national blindness organizations to joining PodMatch — that helped her grow to $7–10K in monthly revenue. She also shares the counterintuitive lesson that changed everything: stop trying to sell solutions, and start asking people what problems they actually have! What we discuss with Debra: + Lost vision, found purpose in cooking + Culinary school as the only blind student + 125 adaptive kitchen tools and counting + Facebook as the most accessible social platform + Cold-calling blind organizations to build early audience + Aira and AI glasses enable independent business management + Newsletter drives consistent monthly sales + Free gift promo codes boost order volume + Hiring people with disabilities on purpose + Know your customer — or fail with good intentions Thank you, Debra! Check out The Blind Kitchen at TheBlindKitchen.com. Email Debra at info@theblindkitchen.com. Watch the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠video podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ of this episode! To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTubeWe've put together a collection we're calling Culinary Masters. It's our favorite interviews with truly iconic people in the world of food, people who have fundamentally changed how so many of us cook, enjoy, and understand food. This week, we're revisiting a conversation with my dear friend, Dr. Jessica B. Harris. Enjoy!

Today's guests are Matty Matheson and Michelle Rabin, the duo behind “Just A Dash,” the cooking show on Netflix that's equal parts chaos, comedy, and culinary skill. Matty, the show's chef, is also a star of “The Bear,” a restaurateur, hardcore band frontman, creator of the Matheson Food Company, husband, and dad. Michelle, meanwhile, is a culinary producer, food stylist, on-screen problem-solver, and occasional voice of reason who helps keep “Just A Dash” from flying completely off the rails. Matty and Michelle join host Kerry Diamond to talk about the making of their show, their longtime friendship, and how “Just A Dash” works because the food is as strong as the chaos is real. They share how they each found their way into this world—Matty through culinary school and Toronto restaurant kitchens, Michelle through some strategic resume embellishment—and what it takes to make a show that ultimately inspires people to cook. Matty also talks about his time on “The Bear” and how he's feeling about the final season, and Michelle shares news about her upcoming cookbook.  Thank you to Fisher & Paykel, Maazah, and Two Strangers (Carry a Cake Across New York) for supporting our show.  Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Matty: Instagram, website More on Michelle: Instagram, website More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Its Chocolate time! We chat with Momma Cacao (Juliet Davies) a Cacoa farmer and chocolate maker plus some great CT chocolate destinations! 

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTubeWe've put together a collection we're calling Culinary Masters. It's our favorite interviews with truly iconic people in the world of food, people who have fundamentally changed how so many of us cook, enjoy, and understand food. This week, it's an interview with the great French chef Jacques Pépin.