Podcasts about culinary

Chef Lee Aquino embodies a remarkable fusion of culinary expertise and dynamic leadership, overseeing seven distinct dining concepts in the vibrant St. Petersburg area. In this conversation, we delve into his journey from humble beginnings at Shoney's to becoming a pivotal figure in the culinary scene, where he balances artistic expression with the pragmatic demands of restaurant management. Throughout the episode, we explore the intricate relationship between creativity and consistency in the kitchen, as Chef Aquino emphasizes the importance of surrounding oneself with talented individuals who contribute unique perspectives. He shares invaluable insights on mentorship, the evolution of culinary styles, and the significance of cultivating a culture that prioritizes trust and collaboration among kitchen teams. As we engage with Chef Aquino, his relentless passion for the culinary arts and commitment to excellence become evident, offering inspiration not only to aspiring chefs but to all who navigate the complexities of the food industry.Chef Lee Aquino's culinary journey is a testament to the intricate relationship between passion and profession. From his humble beginnings at Shoney's on Amelia Island, where he mastered the art of cooking eggs to order, to becoming a pivotal figure in the vibrant dining scene of downtown St. Petersburg, Chef Aquino exhibits an unwavering commitment to his craft. His culinary philosophy is rooted in a harmonious blend of rustic French techniques and contemporary flavors, allowing him to cultivate an innovative dining experience across seven distinct restaurant concepts. Each establishment carries its unique identity, yet all resonate with Chef Aquino's signature touch. His dedication to fostering a vibrant kitchen culture and building trust among his team exemplifies the leadership qualities necessary for success in the culinary industry. As he shares anecdotes from his formative years, listeners gain insight into the resilience required to thrive in a demanding and ever-evolving landscape. Ultimately, Chef Aquino's narrative serves as an inspiration for aspiring chefs and culinary enthusiasts alike, encouraging them to embrace their individuality while contributing to the larger culinary tapestry. In the latest episode of the Walk and Talk podcast, Chef Lee Aquino elaborates on the multifaceted nature of his work as a culinary director overseeing multiple restaurant concepts. He discusses the importance of finding the right individuals to lead each kitchen, emphasizing that successful teamwork is essential in creating unique dining experiences that cater to diverse palates. Chef Aquino's culinary creations, such as the lobster French toast and the pastrami-spiced lamb tenderloin, reflect his innovative approach to cuisine, highlighting the significance of balancing tradition with modern culinary trends. Throughout the conversation, he reflects on the invaluable lessons learned from working in high-pressure environments, underscoring the necessity of adaptability and creativity in the kitchen. The episode delves into the challenges faced by chefs in today's fast-paced culinary world, shedding light on the importance of mentorship and guidance for the next generation of culinary professionals. Chef Aquino's insights resonate deeply with listeners, offering a glimpse into the heart of a chef who not only creates exceptional dishes but also nurtures a thriving culinary community. As the episode unfolds, listeners are treated to an exploration of Chef Lee Aquino's culinary ethos, which emphasizes the significance of building relationships within the kitchen and understanding the nuances of flavor development. He candidly shares his experiences of managing chaos, whether it be from unexpected kitchen challenges or the pressures of high-profile culinary events. Chef Aquino's perspective on leadership revolves around trust and collaboration, illustrating how effective...

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 hated the Jobs Report so much, wait until he finds out about the Producer Price Index. Who's left to fire?Then, on the rest of the menu, a federal judge struck down Trump administration orders against DEI programs at the nation's schools and colleges; a federal judge ordered RFK, Jr to stop giving deportation officials access to the personal information, including home addresses, of all seventy-nine million Medicaid enrollees; and, a federal judge struck down key parts of the Florida law that led to the removal of books from school libraries.After the break, we move to the Chef's Table where Turkish authorities detained the mayor of a key Istanbul district along with over forty other officials; and, a senior lawyer in Australia apologized to the Victoria State Supreme Court for AI-generated errors in a murder case.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's Posse Comitatus trial wraps up.Then, on the rest of the menu, Kari Lake is under investigation for criminal violations of the law related to her leadership at the Voice of America; nine people in Texas pled not guilty in a Ken Paxton-driven elections probe involving ‘vote harvesting;' and, a federal judge ordered Trump to restore millions of dollars in National Science Foundation grants withheld from UCLA, and in violation of her previous ruling.After the break, we move to the Chef's Table where Mexico says the twenty-six cartel capos sent to the US were requested by the Trump administration, and not part of tariff talks; and, Brazil President Lula announced five and a half billion dollars in credits for exporters hit by Trump's fifty-percent tariffs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this episode, host and Smith Publicity Vice President Corinne Moulder chats with Sally Ekus, a senior literary agent at JVNLA, about the evolution and specialization of the culinary publishing market. Sally shares her journey growing up in the world of cookbook publishing, her expertise in representing culinary authors, and the shifts in the industry toward niche, hyper-targeted cookbooks. They also discuss the importance of leveraging backlists for ongoing success, the impact of platforms like Substack on the publishing industry, and the future trends in culinary and nonfiction publishing. The episode provides valuable insights for authors, publicists, and anyone interested in the culinary literary space. 00:00 Introduction and Guest Welcome00:14 Sally Ekus' Background and Career Journey01:57 The Evolution of Culinary Publishing04:37 The Shift Towards Niche and Specialized Cookbooks07:18 Successful Examples of Hyper-Targeted Cookbooks13:14 The Importance of Backlist Promotion23:16 Sally Ekus' Role and Future Plans28:18 The Impact of Substack and Newsletter Platforms33:06 Upcoming Events and Final ThoughtsSally Ekus is a Senior Literary Agent at JVNLA where she spearheads The Ekus Group, a boutique culinary division representing a wide range of culinary, health, wellness, and lifestyle talent. On the non-culinary side, Sally represents books about caregiving and parenting, and is expanding into select other non-fiction genres. From concept to contract, she has brokered over 300 book deals with top publishers including Penguin Random House, HarperCollins, Hachette, Simon & Schuster, and numerous indie publishers. Sally hosts an online community called How to be a Cookbook Author and writes the bestselling Substack Newsletter, Not So Secret Agent.For more information about book publicity, visit Smith Publicity.

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 guy who had his wife he was cheating on drive the getaway car to avoid being served a court subpoena, wants to jail Beto O'Rourke for raising funds for elected legislators fighting the MAGA power grab.Then, on the rest of the menu, a deputy commanding general testified the National Guard rehearsed the show of force against Los Angeles immigration raid protesters; Trump's rhetoric about DC echoes a history of racist narratives about urban crime; and, TACO now says the Intel CEO has an ‘amazing story' just days after calling for his resignation.After the break, we move to the Chef's Table where China imposed sanctions on two Lithuanian banks in retaliation for the European Union including two Chinese financial institutions in its sanctions against Russia; and, the United States deployed two warships to a disputed South China Sea shoal after Chinese military vessels collided with a smaller Philippine ship.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's plans of taking over Washington DC is already backfiring in his face as mass protests break out.Then, on the rest of the menu, a small Oregon county reckons with the fallout from an Amazon data center scandal; dozens of heavily armed feds swarmed a minor DC fender-bender as Trump's militarized crackdown creates chaos; and, officials are investigating the cause of a Pennsylvania steel plant explosion that killed two and injured over a dozen.After the break, we move to the Chef's Table where Republicans and Democrats alike exhort Trump to keep the security pact with Australia and the UK alive; and, FIFA moved ahead with a new human rights strategy for the World Cup games, but advocates are skeptical about MAGA America allowing it.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, the judge assigned to the Epstein FOIA lawsuit is Trump's worst nightmare.Then, on the rest of the menu, commercial fishing in a vast Pacific nature area is halted after a judge blocks a Trump order; the trial on whether deployment of the National Guard to Los Angeles violated federal law is set to begin this week; and, a Florida farm has been identified as the source of raw milk that sickened dozens.After the break, we move to the Chef's Table where Europe says the US-Russia summit this week cannot decide on Ukraine land swaps; and, Finnish authorities have charged the captain and two senior officers of a Russia-linked vessel that damaged undersea cables last year between Finland and Estonia.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William McStringer explore the vibrant food culture of Vancouver Island through the lens of community and collaboration. Jonathan, in his role as president of the North Vancouver Island Culinary Association (NVICA), discusses the association's mission to unite chefs, cooks, culinary students, and food producers in advancing the culinary arts across the region. The conversation dives into how NVICA promotes professional growth, champions local products, and supports signature events like Food Day Canada. From organizing skill-building workshops to creating mentorship opportunities for emerging talent, the association plays a pivotal role in both preserving culinary traditions and encouraging innovation in the kitchen. As always, the Edible Valley Podcast serves as a storytelling hub, giving voice to farmers, fishers, food artisans, and restaurateurs whose work defines Vancouver Island's unique food identity. Jonathan and William share how these stories inspire greater community engagement and how listeners can get involved—whether by joining NVICA, attending local food festivals, or simply supporting island-grown products. This episode is a celebration of connection, passion, and the shared commitment to keeping Vancouver Island's culinary culture thriving for generations to come. #EdibleValley, #NVICA, #FoodDayCanada, #CulinaryCommunity, #CF, #ChefFrazier, #WACS, #WorldChefs, #CulinaryFederation, #ChefLife, #CulinaryArts, #SupportLocal, #FarmToTable, #Foodie, #Podcast, #NewPodcast, #ListenNow, #ChefsOfInstagram, #EatLocal, #LocalFoodLove, #Gastronomy

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, a furious Canada is throwing punches that are landing hard against a weak and incompetent Trump administration.Then, on the rest of the menu, the Stanford University student newspaper sued the Trump administration for violating its first and fifth amendment constitutional rights; Oregon's only US congressman massively outspent every other US House member on Trump's inauguration weekend; and, nearly forty percent of the doctors offered jobs at the VA from January through March of this year turned them down, quadruple the rate of rejections from a year earlier.After the break, we move to the Chef's Table where Japan deployed its first F-35B fighter jets to bolster its defenses in the region; and, Japanese warships visited New Zealand's capital for the first time in almost ninety years.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Texas MAGA totally melt down after Dems derail Trump's power grab plans.Then, on the rest of the menu, Trump thinks he can change when and how the Census is taken because he's the King and kings can do anything they want, or else; unable to recruit enough unqualified goons for their ethnic purge, DHS has lowered the age limit for ICE applicants so teens can carry guns and kick down doors, too; and, JD Vance made quite the splash when he ordered the Army Corps Engineers to raise the water level of an Ohio river for his kayak vacay.After the break, we move to the Chef's Table where Toyota's profit plunged thirty-seven percent with the auto giant cutting its full year earnings forecasts because of Trump's tariffs; and, Indian authorities continue their brutal crackdown on dissent in Kashmir by banning over two dozen books by eminent authors and scholars.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

This week, Gravy is excited to share a special episode from a show we think you'll love: Culinary Characters Unlocked. Hosted by David Page, the creator of Diners, Drive-Ins and Dives, the show highlights bold food makers whose stories might surprise you.  In this episode, we meet chef Marisa Baggett, a Black, Jewish, female sushi chef whose journey began in a Mississippi café where she'd never even seen sushi before. One question from a customer launched her into a new world, eventually leading her to train at the California Sushi Academy and write two cookbooks that make sushi more accessible to home cooks everywhere. Marisa's story is one of passion, persistence, and breaking expectations—both cultural and culinary. We think you'll be as fascinated by Marisa's story as we are.  If you like what you hear, tune in every Tuesday for new episodes of Culinary Characters Unlocked. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this lively and impromptu episode of the North Carolina Food and Beverage Podcast, host Max Trujillo welcomes the incredibly positive and quintessentially Italian Anthony Rapillo. They laugh about Anthony's Italian aura and share anecdotes about getting back into the podcast groove. Anthony discusses his spontaneous appearance on the show, attributed to his upcoming TED-style talk at Horologe Studios. He shares insights on setting short-term goals and his involvement with La Taqueria, V Pizza, and Flask Cocktail Bar. Amidst humorous banter, Anthony opens up about industry connections, overcoming personal chaos, and the importance of faith in his life. Max reflects on his experiences with Craften, organizational challenges, sleep issues, and finding joy in his work at PFG. The conversation is both humorous and heartwarming, with shoutouts to local personalities and deeply personal revelations. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

Trish SareFounder/OwnerBikeHike Adventureshttps://www.bikehike.com/Trish Sare is a passionate adventurer, cultural connector, and founder of BikeHike Adventures, a pioneering travel company that has been curating unforgettable active journeys around the world for over three decades. With a deep love for meaningful travel and cross-cultural experiences, Trish has guided travelers through remote corners of the globe—always with a bike, a pair of hiking boots, and an open heart. Her mission is simple but powerful: to connect the world through active, immersive, and soul-stirring adventures. Trish joins us today to share stories from the road, insights on sustainable travel, and how transformative travel can shape our lives.summaryIn this episode of the Big World Made Small podcast, host Jason Elkins speaks with Trish Sare, founder of BikeHike Adventures. They discuss the evolution of adventure travel, the shift towards custom trips, and the importance of local guides in providing authentic experiences. Trish shares her personal journey into the travel industry, the growing significance of culinary experiences, and the challenges of overtourism. The conversation highlights the need for sustainable travel practices and the joy of connecting with local cultures.takeawaysBikeHike Adventures focuses on active experience travel.The shift to custom trips has increased since the pandemic.Local guides enhance the travel experience by providing authentic insights.Culinary experiences have become a significant part of travel itineraries.Trish's personal journey into travel was influenced by her mother's wish to explore the world.Travelers are increasingly seeking unique, personalized experiences.Sustainable travel practices are essential to preserve local cultures.Overtourism is impacting many popular destinations, leading to a loss of authenticity.Adventure travel is evolving to cater to an aging demographic.Connecting with local cultures enriches the travel experience. Learn more about Big World Made Small Adventure Travel Marketing and join our private community to get episode updates, special access to our guests, and exclusive adventure travel offers on our website.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, US Representative Jasmine Crockett breaks down Gerrymandering, Gaslighting, and Ghislaine.Then, on the rest of the menu, the Southeastern Louisiana University scientist who discovered alarming levels of toxic chemicals in Lake Maurepas was abruptly removed from her research position without explanation; anti-vaxxer Robert F Kennedy, Jr axed five hundred million dollars from vaccine development that has saved millions of lives; and, a Michigan museum preserves Civil Rights artifacts amid federal MAGA efforts to disappear Black history.After the break, we move to the Chef's Table where Trump's crackdown on foreign students and higher education has resulted in a sharp rise in university applications outside the United States; and, Afghan women turn to online courses as the Taliban bans education for women beyond primary school.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Bon Appétit!Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

What does it take to run a restaurant that embodies sustainability in every sense of the word? In this episode, Lucy Allon speaks with Karena Armstrong, the passionate chef and co-owner of The Salopian Inn, about her commitment to local produce, ethical cooking, and the role of women in shaping the future of food. She speaks about working closely with farmers and producers, adapting to the rhythms of the seasons, and finding joy and meaning in sustainable practices. This episode is a masterclass in what it means to cook with care — for the environment, for the community, and oneself. Key Takeaways: Karena opened Salopian Inn despite having lost her confidence after a break from cooking. The restaurant reflects the community and focuses on local, seasonal produce. Building relationships with producers is essential for quality and sustainability. Sustainability encompasses environmental, economic, and human factors. Diners are becoming more conscious of their spending and its impact on the planet. Women in the culinary industry are gaining visibility and respect. Mentorship and support among women in the industry are crucial for growth. Sustainability practices can lead to creative culinary solutions. The future of The Salopian Inn includes off-grid plans and a new book. Culinary culture is a vital part of community identity and sustainability. Standout Quotes: "I just sort of winged it." "I think it could still go a long way." "You have to see it to be it." Episode Chapters: 00:00 The Journey to TheSalopian Inn 05:24 Building Relationships with Local Producers 13:30 Understanding Sustainability in the Culinary World 21:31 The Evolving Consciousness of Diners 32:58 The Future of Salopian Inn and Culinary Innovations 35:46 Quick Fire Questions Links Website: https://salopian.com.au/ Instagram: https://www.instagram.com/salopianinn Instagram: https://www.instagram.com/karena_armstrong Karena’s restaurant recommendation in Rome: Armando al Pantheon This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com Keywords: The Salopian Inn, Karena Armstrong, sustainability, local produce, women in culinary, restaurant industry, South Australia, food culture, community, dining experienceSee omnystudio.com/listener for privacy information.

Sean Kavanaugh joins Wolf and Luke to discuss the new food items at State Farm Stadium for the 2025 Arizona Cardinals season. 

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's plan to unlawfully gerrymander Texas has instantly backfired as Republicans are terrified now that Democratic governors and leaders are actually fighting back.Then, on the rest of the menu, Oregon is leading the legal fight against Trump's cuts to humanities funding; a MAGA lawsuit challenging California affordable housing programs has been filed after a Supreme Court ruling on another California housing issue; and, a federal judge ordered Florida and federal officials to produce ‘Alligator Alcatraz' agreements showing which government agency or private contractor has legal authority to detain people.After the break, we move to the Chef's Table where Russia says it no longer will abide by its self-imposed moratorium on intermediate-range missiles; and, Stella Rimington, the first female chief of Britain's MI5 intelligence agency and later a successful thriller writer, has died at age 90.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, the Supreme Court weighs the nuclear option on the Voting Rights Act about a week before the sixty year anniversary of the law.Then, on the rest of the menu, the Trump administration told NASA to draw up plans to end at least two satellite missions that scientists and farmers rely on that measure carbon dioxide in the atmosphere; the Oregon Jewish Museum was vandalized with painted swastikas; and, Trump told Schumer to “go to hell.”After the break, we move to the Chef's Table where a lawyer says he's not been allowed to see the five immigrants secretly deported last week by the US to solitary confinement in a prison in Eswatini; and, Brazil's Supreme Court is standing firm on the Bolsonaro trial despite foreign pressure coming mostly from Trump.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this delicious episode of Pure Life Podcast, we're serving up our top restaurant picks in Tampa, Florida. As travel and food enthusiasts who've personally dined at each of these incredible places, we're giving you the inside scoop on where to eat in Tampa whether you're a local foodie or visiting the city for the first time. From riverfront views at Ulele and European charm at Oak & Ola, to the fire-grilled finesse at Meat Market and the intimate Eastern European flavors of Chanta, this ultimate of Tampa's culinary hot list covers 12 must-visit restaurants that define Tampa's dynamic culinary scene. As an added bonus, we also spotlight Bern's Steak House—a Tampa institution known for its legendary steaks, epic wine cellar, and unforgettable dessert room. Whether you're planning a romantic date night, a lively group dinner, or a flavorful food crawl, this episode will help you taste your way through Tampa like a pro.

Ever wondered what it's like to explore the French countryside on horseback and by foot? In From the French Countryside to Classical Concerts in Paris, host Annie Sargent chats with Casey and Molly, two sisters who share their recent adventures through rural France. This episode is packed with off-the-beaten-path ideas for travelers who love nature, history, and cultural surprises. Listen to this episode ad-free The sisters didn't just pass through France—they immersed themselves in it. They stayed at Mas de Peyrelongue, a welcoming equestrian farm where visitors can ride horses "à la carte" while practicing their French with the hosts. For hikers, they found a gem: the Abbey of Sainte-Eulalie Espagnac, a peaceful stop along a local trail where walkers can rest for the night. They also visited the Château d'Ygrande in the Auvergne, a gorgeous countryside retreat with an elegant restaurant—perfect for relaxing in a beautiful natural setting. But their journey didn't stop there. After their rural adventures, they returned to Paris for a very different kind of experience: a classical concert at Sainte-Chapelle and a stroll through the Marais. This episode is a great listen for travelers looking for slower, more personal ways to enjoy France. Whether you're planning your next trip or just dreaming of France, don't miss this story. Table of Contents for this Episode [00:00:30] Today on the podcast [00:00:58] Podcast supporters [00:01:26] The Magazine segment [00:02:00] Episode 557 [00:03:17] Exploring Mas de Peyrelongue [00:06:02] Discovering Abbey Sainte-Eulalie d'Espignon [00:08:06] Visiting Rocamadour and Saint-Cirq-Lapopie [00:13:23]  Painted Cave of Pech-Merle [00:14:23] Toulouse and Elyse's Walking Tour [00:18:45] Market Day in Sarlat [00:21:32] Paris: The Pantheon Experience [00:24:00] Classical Music Concerts in Parisian Churches [00:26:05] Exploring Parisian Parks: Parc Monceau and Highline Park [00:28:50] A Culinary and Equestrian Adventure in Auvergne [00:30:39] Michelin Bib Restaurants [00:32:06] Discovering the Chateaus of Amboise [00:33:30] Trying Different White Wines Along the Way [00:36:27] Hiking and Scenic Routes in Auvergne [00:38:34] A Brief Stop in Cahors and the Camino de Santiago [00:41:24] Latin Dancing Along the Seine River [00:43:30] Travel Tips and Reflections [00:51:39] Thank you, Patrons [00:53:13] Montmartre – a local view [00:57:15] Annie's VoiceMap Tour of Montmartre [00:57:43] What's the Solution? [00:59:16] Copyright Subscribe to the Join Us in France Travel Podcast to hear new episodes every week. More episodes about going off the beaten track in France

What other restaurant can you go to and get a chicken-fried oyster taco? Velvet Taco CEO Clay Dover sits down with Bloomberg Intelligence senior restaurant and foodservice analyst Michael Halen in this episode of the Choppin’ It Up podcast to discuss the chain’s unique menu and fun, irreverent culture. He also comments on the chain’s opportunities for top-line growth, including US and international development, as well as its new bowl launch. See omnystudio.com/listener for privacy information.

Send us a text Welcome back to another episode of Whipped Cream Salmon! Brian catches up on his pizza-making skills from the week, while Ronnie talks about the trials of learning a new kitchen, ordering supplies, and battling imposter syndrome after his first few weeks as a pizza manager. Brian also recaps his sister's visit and all the great food they made, including a fantastic ratatouille and a discussion about how kebabs are actually not a great way to cook food.The conversation goes from the simple to the complex as the guys get into the intricacies of foie gras terrine and share some stories from the old days at Plump Jack's. Stay tuned for a good time!What We DrankRonnie - Scrimshaw Pilsner - North Coast BrewingBrian - Better Days- BirdsongSTAY CREAMY

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 attorney Jeffrey Clark has been referred for disbarment.Then, on the rest of the menu, the Portland, Oregon mayor ordered the city to go Vichy and change its equity policies to comply with the King's anti-DEI mandate; the MAGA House is trying to defund a beloved national monument in Utah; and, two Colorado deputies have been disciplined for violating state law by helping federal agents make immigration arrests.After the break, we move to the Chef's Table where TACO Trump injected a new dose of uncertainty in tariffs as he pushed the start date back to August 7; and, the Pakistani independent human rights group demanded the withdrawal of terror charges against a 7-year-old boy for sharing an anti-government speech by a rights activist on social media.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

This week's guest may be our hottest guest ever. Nick Masotti is a chef, farmer, and founder of Up All Night Bottling Company, where he crafts all-natural, small-batch sauces with no preservatives. Nick grew up in Winter Park, Florida, where food was the heartbeat of family life, and his love of cooking took root early. He got his start in a Mexican restaurant at just 14, where he kept a good eye on the salsas. After climbing the culinary ladder in Florida, Nick earned a degree in Culinary and Hospitality from Valencia College, Orlando. Shortly after, Nick packed up and moved to Western North Carolina, where he helped start Trails End Farm—a family-run, organic-practicing cattle farm. Somewhere between wrangling cows and wrangling produce, he had a hot idea: why not bottle his passion for fresh, local ingredients into spicy, flavorful condiments? So, Nick utilized his culinary skills to become a gourmet sauce maker, and in 2020, he launched Up All Night Bottling Company. He grows most of the ingredients for his sauces, but what he doesn't grow, he sources from the finest local farms. Some of his creations are hot enough for the fieriest palates, but he also makes milder ones for the most sensitive palates. Tune in to hear about his journey establishing a company at such a young age.

Nancy Combs, VP of Culinary & Calendar Innovation at Shake Shack, joins QSR editorial director Danny Klein to break down the iconic burger chain's recent menu moves, from barbecue to fried pickles to the social media frenzied Dubai Shake. We get into how Shake Shack plots innovation, what it takes to win with premium and accessible options, and how one of the category's leading brands stays true to its roots while always thinking ahead.

Fluent Fiction - Italian: Finding Saffron: A Culinary Quest in Milano's Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-07-31-22-34-02-it Story Transcript:It: Il sole splendeva alto nel cielo azzurro sopra il mercato all'aperto di Milano.En: The sun was shining high in the blue sky above the open-air market in Milano.It: Era un giorno d'estate, e il mercato pullulava di vita e colori.En: It was a summer day, and the market was teeming with life and colors.It: Giovanni camminava tra i banchi, sorvegliando con attenzione le esposizioni di frutta fresca, verdure e spezie.En: Giovanni walked among the stalls, carefully observing the displays of fresh fruits, vegetables, and spices.It: Accanto a lui, Luca lo accompagnava, osservando l'ambiente con un'aria rilassata.En: Next to him, Luca accompanied him, observing the scene with a relaxed air.It: "Oggi devo trovare lo zafferano," dichiarava Giovanni con determinazione.En: "Today I must find saffron," declared Giovanni with determination.It: "Voglio cucinare un risotto speciale per la cena."En: "I want to cook a special risotto for dinner."It: "Ottima idea," rispose Luca con un sorriso.En: "Great idea," replied Luca with a smile.It: "Dove iniziamo a cercare?"En: "Where should we start looking?"It: Giovanni puntò gli occhi su un banco pieno di spezie.En: Giovanni set his eyes on a stall full of spices.It: Ma con grande disappunto, lo zafferano era finito.En: But to his great disappointment, the saffron was sold out.It: Il mercato era più affollato del solito a causa di un festival estivo, e sembrava che molti banchi avessero venduto le scorte.En: The market was more crowded than usual due to a summer festival, and it seemed that many stalls had sold their stocks.It: "Dai, Giovanni," disse Luca.En: "Come on, Giovanni," said Luca.It: "Forse possiamo chiedere a qualcuno.En: "Maybe we can ask someone.It: Oppure ci dividiamo, così facciamo più in fretta."En: Or we can split up to make it quicker."It: Ma Giovanni era riluttante a separarsi.En: But Giovanni was reluctant to part ways.It: "Preferisco restare insieme," ribatté, mentre continuavano a camminare tra la folla.En: "I prefer to stay together," he replied, as they continued to walk through the crowd.It: Dopo diversi tentativi falliti, videro un banco più in fondo, ancora colmo di spezie.En: After several failed attempts, they saw a stall further down still brimming with spices.It: Proprio in quel momento, notarono un altro acquirente dirigersi verso lo stesso banco.En: Just at that moment, they noticed another shopper heading towards the same stall.It: Giovanni si fermò, incerto.En: Giovanni stopped, uncertain.It: "Che faccio?"En: "What should I do?"It: chiese Giovanni, con uno sguardo deciso e preoccupato.En: asked Giovanni, with a determined yet worried look.It: "Vai avanti, ma ricorda di essere gentile," consigliò Luca.En: "Go ahead, but remember to be kind," advised Luca.It: Giovanni avanzò con passo deciso, ma rispettoso.En: Giovanni advanced with a determined but respectful step.It: Aspettò pazientemente il suo turno, lasciando che l'altro acquirente completasse il suo acquisto.En: He patiently waited his turn, letting the other shopper complete their purchase.It: Quando finalmente fu la sua occasione, chiese al venditore: "Buongiorno, avete ancora dello zafferano?"En: When it was finally his turn, he asked the vendor, "Good morning, do you still have any saffron?"It: Il venditore sorrise e mostrò l'ultima confezione di zafferano.En: The vendor smiled and showed him the last packet of saffron.It: Giovanni l'afferrò, grato, e ringraziò sinceramente il venditore.En: Giovanni grabbed it, grateful, and sincerely thanked the vendor.It: Mentre si allontanavano dal banco, Giovanni si girò verso Luca con un sorriso di sollievo.En: As they walked away from the stall, Giovanni turned to Luca with a smile of relief.It: "Grazie per avermi incoraggiato a continuare," disse.En: "Thank you for encouraging me to keep going," he said.It: "Di niente," rispose Luca.En: "You're welcome," replied Luca.It: "Sapevo che ce l'avremmo fatta."En: "I knew we would make it."It: Alla fine, mentre il sole calava sul mercato affollato, Giovanni capì qualcosa di importante.En: In the end, as the sun was setting over the crowded market, Giovanni realized something important.It: Era riuscito a seguire il suo istinto senza lasciare da parte il valore della pazienza e del lavoro di squadra.En: He managed to follow his instincts without leaving aside the value of patience and teamwork.It: E con il suo zafferano in mano, era pronto a preparare il miglior risotto della sua vita.En: And with the saffron in hand, he was ready to prepare the best risotto of his life. Vocabulary Words:the sun: il solethe sky: il cielothe market: il mercatoteeming: pullulavathe stalls: i banchito accompany: accompagnarethe scene: l'ambientedetermination: determinazioneto declare: dichiararethe smile: il sorrisoto observe: osservaredisappointment: disappuntothe crowd: la follato split: dividersireluctant: riluttanteto part ways: separarsito head towards: dirigersi versouncertain: incertoto advise: consigliarerespectful: rispettosopatiently: pazientementethe vendor: il venditoregrateful: gratoto encourage: incoraggiarerelief: sollievoto realize: capireinstincts: l'istintopatience: la pazienzateamwork: lavoro di squadrathe spices: le spezie

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 goes on the attack against the chief judge of the DC federal district court.Then, on the rest of the menu, RFK Jr is under investigation after his  'dangerous and unprecedented' purge of the Advisory Committee on Immunization Practices; Pete Hegseth is about to see “Signalgate” enter the group chat once again; and, a Wisconsin man plead guilty to smuggling lab equipment to Russian companies.After the break, we move to the Chef's Table where Trump moved to lift visa restrictions for Argentina in a boost to his right-wing ally; and, former Colombian President Uribe is found guilty in a bribery and witness tampering trial that threatens the strongman's legacy.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today'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, what makes America great is Trump after getting instantly called out and bullied by his pissed off political rivals.Then, on the rest of the menu, a Georgia MAGA PAC tied to a Ponzi scheme illegally sought to influence elections in the state; the MAGA Senate confirmed a white nationalist, neo-Nazi who failed twice running for office, as Trump's counterterrorism chief; and, the MAGA administration was ordered by a federal judge to explain why his order to restore Voice of America wasn't followed, and who pocketed the damn money congress appropriated.After the break, we move to the Chef's Table where eighteen countries applied for billions of EU funds as Europe seeks to provide for its own security without the renegade United States; and, an Australian court rejected an appeal by the Musk social media outfit in a child safety case and was ordered to pay legal costs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Fluent Fiction - Catalan: Culinary Creativity: Guillem's Journey in La Boqueria Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-07-30-22-34-02-ca Story Transcript:Ca: El sol de l'estiu brillava amb força sobre Barcelona.En: The summer sun shone brightly over Barcelona.Ca: Les muntanyes de fruites i verdures lluïen amb ganes sota aquest cel clar, mentre el bullici de La Boqueria omplia els sentits de tota mena de sorolls i olors.En: The mounds of fruits and vegetables gleamed eagerly under the clear sky, while the hustle and bustle of La Boqueria filled the senses with all sorts of sounds and smells.Ca: Guillem caminava amb pas decidit entre les parades, seguit de prop per la seva amiga d'infància, Mariona.En: Guillem walked decisively among the stalls, closely followed by his childhood friend, Mariona.Ca: "Això sembla un formiguer!", va dir en Guillem, admirant el moviment constant al seu voltant.En: "This seems like an anthill!" said Guillem, admiring the constant movement around him.Ca: Mariona, amb un somriure marcat, li va respondre: "Sempre t'ha encisat aquest lloc, no?".En: Mariona, with a broad smile, replied, "You've always been enchanted by this place, haven't you?"Ca: Però avui, el jove xef no venia només a gaudir de l'ambient; necessitava ingredients per preparar un sopar especial, un repte imponent davant d'ell per impressionar el seu mentor.En: But today, the young chef wasn't just there to enjoy the atmosphere; he needed ingredients to prepare a special dinner, a formidable challenge ahead to impress his mentor.Ca: Mentre passava per les parades de la secció de peix, va veure com els calamars frescos desapareixien ràpidament.En: As he passed by the stalls in the fish section, he saw how the fresh squid disappeared quickly.Ca: "Ves amb compte!", va dir Mariona mentre intentava que els cotxets i les bosses de compra no el fessin sortir del seu camí.En: "Watch out!" said Mariona as she tried to prevent the strollers and shopping bags from pushing him off his path.Ca: En Guillem va frenar uns instants, revisant la seva llista mentalment.En: Guillem paused for a moment, mentally reviewing his list.Ca: Els calamars eren crucials per a l'entrant.En: The squid were crucial for the appetizer.Ca: Van arribar davant una parada plena de mariscos, on va preguntar a la venedora: "Tens calamars frescos?".En: They arrived in front of a stall brimming with seafood, where he asked the vendor, "Do you have fresh squid?"Ca: L'àvia li va fer un gest amb el cap, una mirada de comprensió però de tristesa.En: The elderly lady nodded, a look of understanding but also sadness.Ca: "Avui han volat, jove".En: "Today, they've flown off, young man."Ca: En Guillem va remugar una mica, però no es va desanimar.En: Guillem grumbled a bit but wasn't discouraged.Ca: A la secció de fruites, els préssecs i les maduixes brillaven amb un color vibrant, prometent dolçor en cada mos.En: In the fruit section, the peaches and strawberries shone with vibrant color, promising sweetness in every bite.Ca: "Què et sembla un gir al plat?", va suggerir Mariona mentre tastava una maduixa.En: "What do you think about a twist on the dish?" suggested Mariona while tasting a strawberry.Ca: En Guillem, encara indecís, va assaborir-ne una.En: Guillem, still indecisive, savored one.Ca: El gust fresc li va donar una nova idea.En: The fresh taste sparked a new idea.Ca: "A veure, podem canviar el plat.En: "Let's see, we can change the dish.Ca: Potser unes broquetes de mar amb salsa de fruites?", va pensar en veu alta.En: Maybe some seafood skewers with fruit sauce?" he mused aloud.Ca: Mariona va somriure, veient com la idea prenia forma.En: Mariona smiled, seeing how the idea took shape.Ca: El seu amic no només era talentós, sinó també inventiu.En: Her friend was not only talented but also inventive.Ca: Amb la nova idea al cap, van seguir explorant les parades, trobant verdures i herbes aromàtiques que completarien aquell sopar.En: With the new idea in mind, they continued exploring the stalls, finding vegetables and aromatic herbs that would complete that dinner.Ca: Després van topar amb un venedor de gambes que els va oferir un bon preu, i no van dubtar en omplir un cistell.En: Then they stumbled upon a shrimp vendor who offered them a good price, and they didn't hesitate to fill a basket.Ca: En el temps que van trigar a tornar a casa, en Guillem havia transformat l'estrès inicial en una inspiració renovada.En: By the time they returned home, Guillem had transformed the initial stress into renewed inspiration.Ca: Aquella nit, la cuina era un bull escumós d'activitat, aromes que s'escampaven per tot el pis.En: That night, the kitchen was a lively hub of activity, aromas wafting throughout the apartment.Ca: Quan finalment va servir el plat, la seva creativitat es va mostrar amb tota la seva esplendor.En: When he finally served the dish, his creativity was on full display.Ca: El mentor, impressionat pel sabor i la presentació, va felicitar en Guillem.En: The mentor, impressed by the taste and presentation, congratulated Guillem.Ca: "Has sabut adaptar-te i crear un plat únic", va dir-li amb un copet a l'espatlla.En: "You've learned to adapt and create a unique dish," he told him with a pat on the shoulder.Ca: Mariona, asseguda al costat, va somriure amb orgull, sabent que el seu amic havia après una lliçó important.En: Mariona, sitting beside him, smiled with pride, knowing her friend had learned an important lesson.Ca: En Guillem va sortir al balcó, sota les estrelles brillants d'estiu, content i relaxat.En: Guillem stepped out onto the balcony, under the bright summer stars, content and relaxed.Ca: Al final, amb el soroll de La Boqueria encara ressonant suaument als seus records, va aprendre que la creativitat no té límits i que, a vegades, la solució més saborosa és la que trobem per casualitat.En: In the end, with the sounds of La Boqueria still faintly echoing in his memories, he learned that creativity knows no bounds and that sometimes, the tastiest solution is the one we find by chance. Vocabulary Words:the sun: el solthe mound: la muntanyathe hustle and bustle: el bullicithe anthill: el formiguerenchanted: encisatthe challenge: el repteformidable: imponentdecisively: amb pas deciditthe stall: la paradacrucial: crucialthe appetizer: l'entrantthe vendor: la venedorathe understanding: la comprensióthe sadness: la tristesato grumble: remugarthe twist: el girto savor: assaborirthe skewer: la broquetainventive: inventiuherbs: les herbesaromatic: aromàticto stumble upon: topar ambthe shrimp: la gambathe basket: el cistellrenewed: renovadathe hub: el bull escumósto waft: escamparthe splendor: l'esplendorthe shoulder: l'espatllathe balcony: el balcó

#104.In this episode, Josh sits down with chefs Shawn Aoki and Ryan Harris to explore their journey from working in hotels to running a successful culinary consultancy in Dubai's dynamic food scene. They dive into the unique challenges of menu development, ingredient sourcing, and the competitive nature of the culinary community in Dubai. Throughout the conversation, Shawn, Ryan, and Josh discuss the importance of understanding client needs while developing new culinary concepts, emphasizing how the creative process adapts to the growing demands of a consultancy.The trio also shares insights on the balance between maintaining creative control and learning to delegate as businesses expand. They touch on the importance of continuous learning through travel, the evolving world of food trends, and how AI is influencing recipe development. The episode wraps up with a conversation on the timeless value of cookbooks as sources of inspiration for culinary professionals. Tune in for an engaging, professional, and thought-provoking discussion about scaling culinary businesses and staying ahead in a fast-paced industry.Links and resources

We speak to José Pizarro about the Iberian peninsula’s best flavours. Then: Michael Booth gets the scoop on delicious Danish ice cream with Hansens. Plus: Maisie Ringer hops aboard London’s culinary canalboats.See omnystudio.com/listener for privacy information.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's lawsuit against the Wall Street Journal and Rupert Murdoch is blowing up in his face.Then, on the rest of the menu, Ratcliffe's CIA dumped the 'best officer of his generation' over a 'nightmare' warning about Trump; the Trump Justice Department has been forced to drop scores of cases against protesters in Los Angeles because of false claims made by federal immigration agents; and, MAGA states have “kicked a hornet's nest” by repealing voter-approved laws.After the break, we move to the Chef's Table where Poland has detained thirty-two people for coordinating with Russia to engage in acts of sabotage; and, the EU admits it doesn't have the power to guarantee the $600 Billion Dollar promise to Trump, only hours after he brayed about it.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, DOJ officials who enter into a corrupt bargain with Maxwell to protect Trump, can be charged with criminal conspiracy.Then, on the rest of the menu, Trump was caught on camera cheating at golf in Scotland; authorities will file terrorism and assault charges against the suspect in the Michigan Walmart knife attack; and, more than 3,400 Boeing fighter jet workers in the St Louis area rejected a contract offer and are expected to strike.After the break, we move to the Chef's Table where European Union regulators accused Temu of failing to prevent the sale of illegal products; and, as Dubai cracks down on crowded, illegal apartments, migrant workers have nowhere else to go.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Join writer Susmita Sengupta as we explore Vancouver, British Columbia, a vibrant city that beautifully merges urban life with nature's splendor. Our adventure begins at the University of British Columbia, where we recommend visiting its stunning botanical garden and taking an aerial tree walk that allows you to experience the coastal temperate rainforest from above. We then delve into the serene Nitobe Memorial Garden, a traditional Japanese oasis that offers a peaceful retreat and a cozy tea house. No trip to Vancouver would be complete without a stroll through Stanley Park, a sprawling 1,000-acre green space featuring breathtaking ocean views, diverse wildlife, and the world's longest uninterrupted waterfront path. As we navigate through the city, we also confront the pressing social issues that coexist with its beauty, including visible homelessness and a housing crisis, which add complexity to the vibrant urban landscape.

Join correspondent Tom Wilmer at the Hotel SLO in downtown San Luis Obispo for an exploration of fine dining experiences.

Chef Yara Herrera, a native of Los Angeles, worked in some of LA's most demanding kitchens (Spago, Providence, Majordomo) before moving to New York City and Momofuko Ko. During the pandemic, after gaining attention for her own food in pop-up form, she was approached by the owners of Rolo's--the hit restaurant in Ridgewood, Queens--about partnering on a Mexican-American restaurant, which came to be in the form of Hellbender. In this free-ranging conversation, Yara discusses her circuitous route to the kitchen and why it took several years to begin exploring the cuisine of her own heritage.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

This podcast episode features a compelling dialogue that underscores the significance of innovation and partnership within the culinary industry, particularly through the insights of Ryan Giffin, a prominent figure in Florida's commercial kitchen sector. Fresh from a notable acquisition, Giffin is dedicated to facilitating access to high-quality equipment for food service operators, thereby enhancing operational efficiency in their establishments. Additionally, we are privileged to engage with Chef Thomas Mandzik, whose extensive culinary expertise enriches the conversation as he prepares two exquisite dishes, all while sharing his insights on leadership and the delicate balance between artistry and accountability in the kitchen. This episode serves not only as a celebration of culinary excellence but also as a testament to the collaborative spirit that drives the food industry forward. Join us as we delve into the intersection of culinary artistry, business acumen, and community support, reflecting on the essence of service in the hospitality sphere. Plus Operation BBQ Relief co-founder, Stan Hays.Takeaways: This episode highlights the significance of serving those who serve others in the culinary industry. Ryan Giffin discusses the importance of partnerships in providing essential resources to operators. Chef Thomas Mandzik shares his creative process in balancing artistry and accountability in the kitchen. The podcast emphasizes the role of storytelling in connecting with customers and enhancing the dining experience. Listeners learn about the challenges and opportunities in the commercial kitchen equipment market. The discussion includes innovative approaches to service and technician training in the food industry. Why we need non-profits with Stan Hays

On today's episode of The LA Food Podcast, we're diving into the culinary comeback of Palm Springs. Once dismissed as a “culinary wasteland,” the desert is now attracting big-name chefs like Mary Sue Milliken, Susan Feniger, and Richard Blais — and perhaps no opening captures that momentum better than The Thompson Palm Springs. We explore how this stunning hotel on Palm Canyon is transforming the local dining scene with bold new restaurants like Lola Rose Grande Mezze, Bar Issi, and Hall Napa Valley, plus buzzy food events and chef collabs that are finally giving the Coachella Valley its due.Plus, in a very special twist, Luca is joined by his wife as guest co-host — and let's just say she might be coming for Father Sal's spot.In Chef's Kiss Big Miss, we react to the opening of Elon Musk's Tesla Diner, the In-N-Out heiress Lynsi Snyder's California exit, the just-announced destination for Top Chef Season 23, and the epic return of LA Chef Con.Listen to our sister shows Taqueando with Bill Esparza and Let It Rip, and don't forget to leave us a review.

Send us a text This week on Whipped Cream Salmon, Brian's got a beer in hand and a mission: to unlock Ronnie's **pizza-making secrets**! Get ready for a deep dive into **dough fermentation** (because apparently, 72 hours in a fridge is totally normal for a pizza), the great **00 flour debate**, and a saucy discussion about whether your **pizza sauce** should be cooked or, you know, just… raw. Plus, Brian tries to figure out why Ronnie, the self-proclaimed "love language is cooking" guy, suddenly hates cooking for himself. Is it the summer heat? The lack of breakfast service? Or just a severe case of "I don't wanna cook tonight" syndrome? Tune in for dough-lightful debates, chicken brining banter, and possibly a surprise appearance from Rochelle (in spirit, at least)!What We DrankRonnie - CoffeeBrian - SinghaSTAY CREAMY

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, Ghislaine Maxwell never testified in her own criminal trial, so “what did Todd Blanche offer her to make her suddenly decide she was safe” with him?Then, on the rest of the menu, a virtual meeting of the New Jersey Election Law Enforcement Commission was interrupted by a “Zoom bomb” of pornographic, racist and antisemitic images and audio; Oregon-based Columbia Sportswear is suing New York Columbia University over a trademark dispute; and, an exhibit at the Muir Woods National Monument in California has become the first casualty in Trump's order to erase history.After the break, we move to the Chef's Table where the Russian parliament approved a bill punishing online searches for information deemed ‘extremist;' and, a French court will decide if Assad can be stripped of immunity and tried for the Syrian chemical attacks against his own people.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

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, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Japan outplayed Trump in his big beautiful trade war.Then, on the rest of the menu, the Trump EPA is torched for a move that will 'decimate' home gardens; the Trump Forest Service claims it has reached 99% of its firefighting hiring goal, but internal data shows that characterization is dangerously misleading; and, Trump's gulag guards banned Bibles at Alligator Alcatraz, saying there's "no right to religion" there.After the break, we move to the Chef's Table where Spanish airline Vueling denies reports that passengers were removed from a plane because they are Jewish; and, small Brazilian coffee producers fear for the future after Trump's 50% tariff.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this episode of "Building Texas Business," I sit down with Molly Voorhees, the president of Beck's Prime, Winfield's Chocolate Bar, and Agnes Cafe. Molly shares her journey from Silicon Valley back to her roots in Houston's culinary scene. She talks about how her passion for food and community has shaped her approach to running family-run businesses and the importance of customer service. We explore the challenges of maintaining a successful family business, emphasizing the importance of respecting individual expertise and fostering a collaborative environment. Molly discusses how she integrates technology into operations, which can be challenging for mid-sized companies. Her experiences provide insight into the practical hurdles of implementing new systems while maintaining efficiency. Molly also reflects on the entrepreneurial spirit in Texas, particularly in Houston, where local businesses benefit from a supportive community. She shares how this environment has been beneficial, despite the uncertainties and challenges in the business world. Her approach to leadership involves patience and listening to her team, allowing them to voice their opinions and ideas. The conversation also touches on the importance of authenticity and resilience in business. Molly shares how facing challenges early on, like financial struggles and an empty restaurant, taught her valuable lessons. She emphasizes the importance of mental health awareness in corporate culture and maintaining open dialogue about success and failure. As Molly looks forward to upcoming projects, she invites listeners to experience the culinary adventures that celebrate innovation and community. SHOW HIGHLIGHTS   Molly shares her journey from Silicon Valley back to Houston, taking on leadership roles in Beck's Prime, Winfield's Chocolate Bar, and Agnes Cafe, emphasizing her passion for food and community. The episode explores her innovative approach to maintaining high standards in Beck's Prime while expanding into the chocolate business, highlighting the importance of customer service and community connection. Listeners gain insights into managing a family-run business, where respecting individual expertise and fostering collaboration are essential for effective decision-making and business success. We discuss the integration of technology in operations, acknowledging the challenges faced by mid-sized companies and the potential for improved efficiency through technological advancements. The supportive entrepreneurial spirit in Houston is highlighted, showcasing how local businesses benefit from a community eager to see them succeed, even amidst ongoing challenges and uncertainties. Her reflections on entrepreneurship emphasize authenticity, resilience, and mental health awareness in corporate culture, encouraging open dialogue about success and failure. Excitement for upcoming projects is shared, inviting listeners to join in a culinary adventure that celebrates innovation and community in Houston's vibrant food scene. LINKSShow Notes Previous Episodes About BoyarMiller About Beck's Prime GUESTS Molly VoorheesAbout Molly TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: In this episode you will meet Molly Voorhees, president of Beck's Prime, winfield's Chocolate Bar and Agnes Cafe. Molly shares her passion for bringing people together over quality food and service and how, in difficult times, she looks for the next right thing to do to keep the company moving forward. Molly, I want to thank you for coming on Building Texas Business. Thanks for coming in today. Molly: Thank you for having me Excited to be here. Chris: So we have a lot to talk about with you because you cover a lot of areas. So let's start Just tell everyone kind of what it is you do, the companies that you're involved in and what they're known for. Molly: So we started Beck's Prime back in 1985. I was just 10 years old so I did not start it, but my dad, a lawyer, winn Campbell, and an operating partner, a guy named Mike Knapp, started it together. And really my dad, winn, loves food and grew up in the burger business in Dallas. Chris: Ok, what was the burger place in Dallas? Molly: It was golf. Chris: I've had lots of golf, yeah, so he was 14. Molly: He tells some fantastic stories about, you know, his first day on the job, cutting onions and being a human trash compactor and sort of all the love, and ended up getting a law degree. But always loved the food industry, always wanted to be in it and came up with the concept of Vex Prime in 1985. I convinced a lot of people to gamble with him and invest and that was the very first Vex Prime on Kirby. Chris: OK. Molly: I was 10, just kid watching, watching it all happen, while I, you know, played sports and did all the things you do and went to college, ended up in um tech out in silicon valley for a long time during the the boom and bust period okay and which was fun went to business school and then wanted to to come back and be in the restaurant industry and grow it. Food is fun. It's very personal. I had sold being in tech. You're not selling something that brings necessarily as much moment-to-moment joy as feeding people Okay, necessarily as much moment to moment joy as feeding people. And I really felt like with Beck's Prime we had something great and then it was time to grow it and so I've moved back here in 2006, back to Houston, and we started growing and building more Beck's Prime and then we took over the management five years ago, chocolate bar and rebranded that Winfield's chocolate bar and built a factory and new stores and now we're selling wholesale and corporate gifting. And then we have a little side concept that I did with a friend called Agnes. Chris: Okay. Molly: Agnes Cafe and Provisions. Chris: Oh, we're off the internet, right. And that was my crazy covid baby I was. Molly: I thought everyone wanted to get back to work and we needed to create jobs and he's desperate for community and the restaurant industry to come back. And there was a restaurant that had closed there and decided to open up a neighborhood cafe with a friend who was crazy enough to say yes when I brought her the idea and we opened Agnes four years ago in June and it is a local neighborhood favorite. Chris: That's great. That's great. So original inspiration, I guess obviously is your dad, and being exposed to the business Great. So original inspiration I guess obviously is your dad and being exposed to the business. What was it that got you to kind of branch into chocolate, because that's much different than kind of a full service meal concept. Well, in theory it was going to be easier. Molly: Famous last words. Famous last words. You know, I love how food brings people together and what we do at Beck's Prime is really hard, which is, you know, you walk up to the window or you drive through our drive-thru and I mean we are cut, grinding and patting all the burgers every day. Nothing's frozen. I mean we're cutting those French fries it is busy back there and we're going to get you a made from scratch meal in eight to ten minutes. And that's hard. So I thought, okay, let's be in the food business, but let's scoop ice cream and cut cakes and sell chocolate. Um, well, when we took the business, they weren't doing the highest quality version of that. So I was like, okay, well, I'm going to apply the Beck's Prime model to it and I'm going to make it all really high quality and we're going to make all of our own cakes and ice cream. And so now I've made it as hard or harder than go back to your roots. I mean, nothing is easy. Chris: Right Molly: But yeah, I think they're similar in the sense of how you manage a restaurant, all of the different services, and how you buy food and how you work on cleanliness and operations. So there's a lot of similarities. Chris: And, I would think, critically important to people you hire to be customer-facing. Right, to make that experience, the food's got to be great, but if the people aren't great as well, right, you have to get both right. Molly: Yeah, and there's actually some evidence that the people matter more than the food. So you'll be surprised the number of text messages I get and there's some science behind this too, not just anecdotal. But oh my gosh, that guy over at Memorial Park. Or the cute drive-thru cashier over there at Kirby who always gets my sandwich right and says, hello, I love her so much, she loves my dog. There's nothing about what they ate or if they enjoyed their meal or it tasted good. It's the people. So you know, I think that part we've done well, which is why we're still in business. Chris: So let's kind of go down that route a little bit. What is it that you have done? I guess it that you have done, I guess first at Beck's and now at Winfield chocolate to focus on getting the hiring right, the processes you put in place, what did mistakes you made that you learned from, kind of. To me that is the key to the kingdom and I think our listeners could learn a lot from what you've done to put such a good system in place to get the right people. Molly: So it's interesting. I think the basics matter right how we treat people every day. I think we've always done that really well inside of our team how we hire. So when we hire managers, we will never hire a general manager for a store. We will only hire an assistant manager and then they can move up to a general manager. But when we hire, we actually take a team member through a number of different steps. You know. Obviously they interview with our management team, they interview with other managers, they interview with the other managers, then they'll do a shadows shift where they'll come and work a shift with the team. So we're really trying to make sure we get people who see themselves working in our environment. Chris:Right. Molly: Right. If you don't, if you want to be a white tablecloth restaurant manager or employee, we're not the right place. So sometimes people will come and they'll spend a shadow shift with us and they don't want to be in the environment. And then we'll also ask them. We'll give them dinner passes and we'll say bring a loved one to lunch or dinner with you here. And we'll say bring a loved one to lunch or dinner with you here. And that test is does somebody who's close to you see you working here? Chris: Oh yeah. Molly: You know, and so we try to help employees find a couple touch points so that they know whether or not, culturally, we're a good fit for them. But from my perspective it's really interesting. I think we have incredibly loyal long-term team members who've been with us forever. If you ever go in one of our stores, you'll see these posters that celebrate, you know, 5, 10, 15, 20, 40 years of with us. People are like, oh my gosh, those people have been with you for so long and I'm like, well, those are just the people on the poster that year. Right, and really I think it comes down to basic manners, boundaries, respect, helping each other. But just treating people as you would want to be treated goes a really long way. Chris: Yeah, like I said, that's the basics right, and to have that longevity in your industry is remarkable. Molly: Transparency, kind but also clear. Hey, this is how this needs to happen, Not having policies. We're not a big policy company. Chris: I love that because. I feel, the same way. I think. As soon as you create a policy, then all you're dealing with is all the reasons there should be an exception to the policy. Exactly so just treat people humanly, and humanely and reasonably. Molly: Yeah, and if we need to figure it out we will. But you know, if we had a policy that you know you can't take care of a customer if it's going to cost us more than $15. Let's say we had some limit, or something. And that would just be such a buffer. And it turns out the manager who's trying to take care of the customers all of a sudden handcuffed Right Right, and they just want the ability to do the right thing. Chris: Right. Molly: They're in the service business. People don't go into the service business unless you enjoy serving people. Chris: Well, and if you know, I think if you're watching your business, if someone's abusing a system, you'll see it and that's not a policy issue or lack of policy issue, that's a character issue, right, that surfaces, that you maybe didn't catch in the hiring process. I also like what you said because I think I'm hearing more of this in the corporate world the experimental part of the interview process where you you put someone in a skills assessment situation. So you said the shadow session or whatever. I know we're trying to do that and assessing skill. You know it's one thing to ask questions and be you know in a conversation, but people's skill sets matter in these jobs, right, that's how they're going to sink or swim. So I think that you've incorporated that is something that I see more and more people trying to do. Yeah, and I love to bring the loved one in. Molly: We try to do the same as well. Chris: It's like do something social with your spouse or significant other, because you're going to be away from them with us a lot. Molly: you're going to be away from them with us a lot they're going to spend more time with us than they are, you know, with you so? Do you see them and you know? Chris: okay with us, yeah do you like? Molly: do you like us? Yeah? Chris: so let's let's back up a little bit, because you mentioned, obviously, dad and a partner started VEX Prime. At some point you come in and kind of take over. What was that kind of transition? Molly: like it's still in transition. Chris: Okay so. Molly: I would say we certainly do not have a policy of nepotism in our business, policy of nepotism in our business, but to say that we don't have a lot of dads and daughters and family members and cousins and aunts and uncles all working together, we would have a long laugh. So my dad is still involved in the business. He's still a full-time lawyer. He's still a full-time lawyer and he is, you know, he helps us with all sorts of higher level finance, legal type ideas. I mean he's all over the map there, Our chief operating officer, Mike Knapp, the original partner. He's still working and he manages all of our managers and operating team. His daughter is our HR director and we have a marketing director who's been with us for almost 20 years and her husband is a project manager for us. So, and then on our you know extended family, I mean we really we have have tons and tons of family members working together and we actually view it as a real asset because we're all so passionate and deeply engaged in the business, because we're looking for it to be as best as it can be, but we are also, I would say, have investors from our community and our friends and family. We've raised a lot of money and so we are very careful because we're trying to make money for all of our investors. We have a fiduciary duty to that. So, I think in many ways, part of our culture is we are a family business, but we're not run like a family business at all Right. So how was it? I guess? Chris: you coming back in and you know I guess dad and his partner letting go of some things, and I mean you know, I know from experience. You know we have clients that go through this and I've had some guests on the podcast. You know everyone experienced a little different. What can you share about maybe some of the things that, looking back, probably could have done better or things that actually went well? ADVERT Hello friends, this is Chris Hanslick, your Building Texas business host. Did you know that Boyer Miller, the producer of this podcast, is a business law firm that works with entrepreneurs, corporations and business leaders? Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm at boyMillercom, and thanks for listening to the show. Molly: Yeah, I mean, I think one of the things I mean it's always hard and I think that there's an ebb and flow to it. And you know, one of the things I think we did really well and we still do really well is we stay in our lane and I think we're really good at the active debate and listening and having hard conversations but listening to each other's points and coming together to make a decision that is methodical and thoughtful, versus well, you know, it's going to be my way, or the highway, like we very rarely would let someone just take something and run with the decision. We're very consensus oriented but we also stay in our lane. So, if you know, I've probably my strongest background is in marketing. If I feel really passionate about something related to marketing and and I've got my reasons and I'm, you know, persuasively getting everyone on board everyone's gonna be like, okay, cool, cool, yeah, you got it, got it, you know. Or my dad's like the contract needs to read this way. You know, with the Cisco vendor, we're like, okay, cool, great, you got it. So I think one thing we've done well is we. We have a lot of people with very specific expertise and we're able to learn from each other, but not stomp on each other. And so, like Mike Knapp, who's our chief operating officer, and we have got some other great operators on our team they know how to run a restaurant. Well, if I go in there and tell them how to do it, like I'm way overstepping them my lane. Chris: Right. Molly: Right. But if I go in there and I'm like, hey, I noticed like this seemed inefficient, what's going on there? They'll either be like oh gosh, we got to go fix that, Thank you. Or well, this is why we're doing it this way and I can learn from that. Chris: I think there's a lot of humility in that for the whole team Right. Molly: Yeah, you know, or feedback, that happens. Chris: Yeah, you know, no egos. Molly: Yeah, I mean we all have egos. But yeah, I mean I can say to my dad, if we cross that out, we're never going to make this deal, Like, stop being a lawyer. Chris:Right. Molly: I mean you know how it goes. It's like there's always the lines there, but I think we do a good job of being honest, transparent, giving feedback and then, when we cross the line which family members can do, we do a good job of like coming back together. Chris: Good, so there's grace too, right. Molly: Forgiveness grace. That wasn't my best moment, I'm sorry. Chris: Yeah, okay, wasn't my best moment, I'm sorry, yeah, okay. So let's talk a little bit about you know you're, you've grown this business and you've added to it. What are you think about like technology or innovation? Are there things in that realm that you've implemented to kind of help either with the growth or, once the growth has happened, help kind of manage and make it more efficient? Molly: So I came from tech right in Silicon Valley, so it's like, okay, let's get some platforms on this business right. 2000 was the year, and so I've now been through a lot of point-of-sale changes and QuickBooks to Great Plains Accounting, all these Clover, uber, online ordering, and we have tended to actually be pretty early adopters. We probably had online ordering off your phone earlier than most companies in Houston, and it's interesting because they're so great and, in theory, they're going to make your life so much easier and everything is going to be faster and more efficient. I don't always feel that it has worked out that way. Oh okay, feel that it has worked out that way. Okay, you know, I think the layers, the layers can add just more work or buffer or time, even in how long it maybe takes to place an order. And I think we went through. If we go back a decade, I think that was the painful era of technology in the restaurant space, I think. Where we are now with some of the point of sale systems and how they're integrating, how can I let me explain this when a decade ago, or even five years ago, you would be in our restaurant and you would see we'd have our point of sale system, we'd have the drive-thru speaker, we'd have an Uber iPad, a DoorDash iPad, a Favor oh wait, favor called in and then paid with a real credit card. So just imagine. All of that is like just messy. Chris: And you'rust trying to keep up. Molly: Right, we're just coming at you and all we want to do is take the order, take your money and send you on the way with your food right. So, like that transaction, for us that 20 years ago was you walked up to the counter, you paid and you left. Now we've got all these things right and and if the DoorDash order comes in on this tablet, I've got to enter it in this system on the cash register, or it won't go to the kitchen and then the kitchen doesn't get a ticket. So it seems like, in theory, we should all love all of this. And for the consumer who's like beep, beep, beep. Chris: On the sofa at home, right. Molly: Great. It's great for them. For us, it's been hard, you know, and and it has taken a lot of time. And now what? What? My point with technology now is that all those systems are finally talking to each other, and so we were taking more orders through a single unit. There's less double entry. Chris: So technology is catching up right Kind of with the innovation, all the innovation of all that. Now technology is catching up, so it's integrated. Molly: And then behind the scenes is like how our accounting and everything flows over whether it's from our vendors that we're buying food from, and finally everything is catching up. But I think we all take for granted how easy that integration is, and when you're a mid-level size company, like we are, you don't have the financial resources to spend money on the consultants that you really need to hire to help you integrate that, and so it just can be hard. Yeah. Chris: Well, that's a great point, I think, with aspiring entrepreneurs, right, that you you've got to face these challenges and sometimes the only way through them is you know it's going to be extra time and hours on you to figure it out because you don't have the capital to just go hire a consultant to come fix it. And that's one of those lessons learned, right? It sounds easy, sounds fun, but when you're in the middle of it it's either you're going to do it or it's not going to happen yeah, and you get. Molly: I mean, there's so many great ideas out there and great technologies and great marketing ideas, but the the thought process around implementation and execution typically isn't thought through by many companies that we're partnering with. Right. You know, oh, you just do this, this and this, which is a trigger for all of us. We always laugh when we're in a meeting. It's like, oh, it's no problem to switch from this point of sale system, this point of sales, and we're like right they're never there. Chris: That's sweet they're never there past the sales delivery. Right, it's just like. Then they're gone. You're off to sell someone else, that employee will quit if if I say we're gonna switch yeah well, let's talk a little more about. I guess you know you're born and raised here. Becks started here Chocolate Bar. Winfields now, what are some of the advantages that you feel like that you've experienced as a result of being a Texas based? Molly: company. I think Texans are unique in that we embrace entrepreneurs. In Houston, I have, in particular, found this to be an incredibly warm and receptive and we believe in you, molly attitude. I'm out there hustling chocolate so hard. I'm out there selling to businesses and people want to see us succeed. It's not like being in a part of the country where I feel sometimes like well, we'll see if she can make that happen, where they kind of mock you, whereas here I feel like people are behind us and that's such a positive that happen. You know where they kind of mock you, whereas here I feel like people are behind us and that's such a positive place to work, whether it's people who you're partnering with or buying from you or, you know, just giving you money to go make it happen. Right, it's hard to make a business happen without the ability to raise money. Chris: Sure. Molly: And there's faith involved in someone giving you their money to go make something happen. I mean, you never know, right, right. Chris: No, it makes sense. I couldn't agree more. I don't think what you described as kind of that spirit of Houston, houstonia, just kind of a very entrepreneurial, very welcoming and supportive community, love to see others succeed. So you know, let's talk about the contrast of that as we sit here today, and you're in the middle of it, and you're in the middle of it. Molly: What are some of the headwinds that you are dealing with or that you kind of see around the corner, that you're trying to prepare for? You know, I think everything feels a tiny bit chaotic right now, and I think it doesn't matter. You know where you are on any sort of belief system as a business person, you're sort of like what's happening right? And I think our hr director always says this. She's like what's the next right thing to do? What's the next right? And I think, with all the challenges and headwinds, and I think, with all the challenges and headwinds which I have to just globally say I can't specifically mention I'm like, oh, I could be like, oh, the tariffs are this or that. Maybe the tariff goes away tomorrow. It's not really a worry, but it could be a worry. It's just the uncertainty. Yeah, and uncertainty can be a significant economic headwind. Uncertainty can be a significant economic headwind because when we go into uncertainty mode, we are stuck. And we just. It's like we're all of a sudden we're standing on the Galveston beaches and our feet are sinking in that squishy sand. That's so warm right now and lovely. Chris: And we literally can't come out of it we don't do anything. Molly: It creates paralysis. We just go into, like, and so I think what's hard as a leader and as a texan and as an entrepreneur, is to not let that stop us from making decisions and moving forward. Yeah, so I go back to my hr director and says okay, what's the next right thing I need to do? Chris: let that stop us from making decisions and moving forward. So I go back to my HR director and says, okay, what's the next right thing I need to do? Yeah Well, I mean, I think it's one good you have a partner, whether it's any officer or not, but someone that you can lean on and have that. What's great about that is it's simple right. It's how you eat the elephant right, one bite at a time. So big picture can be overwhelming, create a lot of uncertainty, could create paralysis. So, okay, let's go back to the basics and what's the next right step, right, and then maybe with one step, it's easier to take the second step which leads to the third step and all of a sudden you've built some momentum. Molly: Yeah, and you can do something with that. Chris: Yeah. Molly: But it is you know, and at the same time as you take the next step, you've got to kind of know where you're driving towards. Chris: Yeah, so let's talk a little bit about leadership styles, and how would you describe your leadership style? How do you think that's evolved over time? Molly: You know I think I'm not very patient and I think that's hard, and I think it's hard to probably work with me, because we all have a tendency of we've got a great idea. We wanted to have happened two weeks ago. Chris: Right. Molly: Right, not just, not just an idea. It's like oh, that's a great idea, why don't? Why aren't we already doing it? Chris: And why is it already? Why isn't it done already? Molly: Like what's the problem? And so I think one of the things I've really had to work on is patience as a leader, and it's far more fun to be part of a team with a patient leader versus a chaotic always and and I don't do this perfectly well, and so either. I would believe you if you said you did, yeah, you wouldn't you know me for half an hour and you can tell this, but I think I love being a leader that people can say no to now. I think I love being a leader that people can say no to now. I think, it's really hard sometimes to be. You can be the type of leader people can't say no to because they're scared of you or they don't want to say no. But when my team has now in a place where we're close enough and capable enough, where they can say molly, that is a great idea, and if we try to do that right now, we will fail yeah like, okay, I can be mature enough to hear that now and I appreciate you saying that. So I think, I think I don't want to stop pushing us, but I've tried to learn as a leader where kind of thinking of an organ? Right now right, which pedals I should be pushing harder on or less hard? Chris: I think you raise a great point, because I think it's like anything. I think if there's too much of one thing, it's not good. It's that statement of everything in moderation, and I think one of the challenges of a leader is to know when to push and when to back off. So you had to when to be a little forceful versus empathetic and, you know, maybe demonstrating some more grace. But every situation is a little different. So a good leader assesses it and go okay, what type of leadership does this moment call for? Yeah, and it's that awareness, almost right, and learning to be a little bit versatile, because I think if you're all one all the time, you're not going to be as successful as you want. To be right, you will be in some moments, but you're going to fail miserably in others. And again, that's much easier said than done in practice, right? Molly: I mean, it's much easier said than I don't know. You know, I'm so critical of my own leadership skills. It's hard to even walk in here right now and be positive. And yet I would say I'm doing so much better than I was, and, in part, I think it's having people around me who have helped coach me to be a better leader. I've hired coaches, or I have people who've helped me through how to handle certain situations. I think tools help. It's interesting Six months ago, about a year ago we implemented this easy calendar tool so we could watch our projects and hold each other a little more accountable, and we got so crazy. We got off of using that tool and the team was like, hey, can we bring that back? Oh yeah, why do we stop doing that? And so I think when you do have tools that help you as a leader lead, they can be really useful. If they become a way for you to stop having, I think, the productive conversations and you're just kind of using it as a checklist, I think it can be dangerous, but there's ways to use all this technology and tools out there to benefit us as leaders. Sure, and I think that's something I've learned to do a little bit better in recent years. Chris: Any anything you can point to. I always like to ask this is not the fun question but failure or mistake that you experienced or encountered, that you learned from that. You're like that was a growth moment. In hindsight, man, it felt terrible, whatever I look back. And what a growth moment for me, anything you can share there, because I always find that that's such a great learning and it hopefully dispels for listeners, right, because you feel like you're the only one out there failing and he's like, no, you're not. Molly: Oh my gosh, you're going to learn from it. Yeah, and I think you know there's so much shame we only talk about our successes or people only talk about their successes, right, or it's more fun. I mean, I don't want to walk around talking about all the things I've done wrong, and this was a little while ago and I rely on it now because not everything we try. We've just released product at Central Market in June. We just yeah, super exciting. Chris: A chocolate product, a chocolate bar. Molly: We've got truffles and boots and some go to Central Market and buy our products. But also at the airports in the market, we've got some great fun Texas themed products at Intercontinental Airport. So if you're going through the airports, buy some Winfield's chocolate. So you go out there and I'm so excited right now to tell you about this. Right, we're in these great new major retailers and we're in 12 Kroger's. Well, what I'm not telling you is I've been in 15 Kroger's and now we're in 12 because we only find those. I'm not going to tell you about the three that we're not in anymore because they're not. You know, the others are doing great. Go find us at the Buffalo Kroger or the West Gray, go find us at the airport, and I'm not going to come back and be like, well, that didn't work. They never bought from us again. Which is, you work so hard to make those deals happen and get out there in the world and there's so much hustle and it may just not work. So, going back in time, I had an investor and this was a decade ago and we had opened some stores in Dallas, some Bex Prime restaurants, and one of them had failed and we were going to close it and I mean, I was devastated, ashamed, sad, all of the things, and I'd gone out and raised $2 million and I had lost that money. It was over and I had to call our investors and let them know what had happened. Phil Plant, he says so you stubbed your toe for the first time. I was like I did. He's like, yeah, you're going to keep stubbing your toe if you keep at this long enough. Chris: If you keep trying hard enough, right? Molly: If you keep trying hard enough and you keep putting these projects together and businesses. He's like you're going to have some wins and you're gonna have some losses and you're gonna stub your toe but keep going. And it meant I can't. I'm gonna cry thinking about it. He's a really great person and but that meant so much to me in that moment because I mean I had failed big time. I had the. Chris: It didn't work, you know talk about the value of having the right people around you, right? Wow, that's pretty cool. Molly: You know and with Agnes I mean that restaurant took a solid two years to take off. You know I had to go borrow some money to keep it going and now it is a place where our community meets and people love it and then it is neighborhood joy and connection. I could not be more proud of it. But I'm telling you, walking into a restaurant on a Friday night, that you have opened and convince people to give you money to open, and there there's not a single soul in the place not a single soul. Very humbling. Chris: Right, you wanted to go walk the neighborhood streets, going, come on. Molly: Yeah, and so I think you know now with my team I can, we can take the wins and the losses with a little more grace. Chris: Yeah. Molly: You know well, that didn't work. What are we going to try next? Chris: Yeah Well, I think you know it sounds like part of the culture, right, is you said? The one thing about you said as a leader is people aren't afraid to tell you no. And it sounds like you've created a culture where people aren't afraid to fail and learn from it and keep going, and that's to me a sign of a really strong culture. Molly: Well, and it's okay to say like well, that sucked. I screwed that up pretty bad. Chris: Well, we're conditioned to, like I said, we don't talk about failures. I think we're conditioned that, oh, don't talk about that, because it's got to look like it looks on Facebook and everybody's smiling and happy when we know that's not reality. And so we can get past that and just be transparent. Molly: Yeah, authentic. Chris: I think the better off we're all. Molly: But don't you think being more authentic has happened as part of post-COVID? Chris: era. Molly: Don't you think people are more open about their wins and losses? Chris: I think, so I don't know. It's kind of the chicken or the egg. I think Brene Brown started talking about it a lot more and it caught on in the corporate world and that was happening pre-COVID but close to COVID, and then with that the world goes upside down. I don't think anybody knew what. So about uncertainty, no one knew. So I think it did create a feeling of I don't know what's next and this okay to be authentic. And as we started coming out of that, then there's a lot probably exposed more in the sports world about mental health and all that kind of just built on itself, where I think we're learning it's okay and it's more acceptable to be more authentic. Right, it's a good thing, it's a great thing. Molly: It's way more fun to live in this world. I think I'm not. Fun is not the right word, it's just grounding. Chris: Yeah. Molly: It's more real. Right, I meet more real people. Chris: Agreed, agreed. So well, let's turn to a little bit more of a light side, okay, okay, so what's your favorite vacations place? Molly: Oh my gosh. Well, I'm a, I love adventure. So you know, skiing, hiking, colorado one of those Texas and Colorado type people for sure Love going down to Galveston and fishing and being on the beaches down there, and then we love to scuba dive. So hit the Caribbean. Chris: Awesome, that's all great things. Molly: I can identify with that Stay out of the sun. Chris: You're in the food business, but, and so this is my favorite question to ask every guest Do you prefer Tex-Mex or barbecue? Oh man Hardest question of the podcast. Molly: This is so hard that I might have to Gosh. You know I'm probably a barbecue person. I think I'm going to go. Chris: We have a lot of good barbecue around here. Look, it's a hard question for a reason we have a lot of good barbecue, a lot of good tex-mex. You know, I've even had people try to answer it by combining both there's not. Molly: you know, look at levi good, he's got his tex-ex and his barbecue. He's sort of doing it right, that's right, that's right. Chris: So well, I want to, you know, just wrap this up by saying thank you for coming on and sharing your journey, excited to see what you're doing. Obviously, we watched the Becks on Kirby get redone because we're right around the corner, but what you're doing with the windfield chocolate sounds exciting and uh. Hopefully, now people hear this, they'll know more about agnes and yeah, come to all of ours. Molly: You can do breakfast at agnes, lunch at beck's, dessert at windfields. Chris: You hit them all I like it, yeah, so there you go, uh kind of a full service yeah, integrated, you can do it. Them all love it it Well, Molly, thank you for coming on. Molly: Thank you for having me. Chris: Really appreciate you taking the time. Special Guest: Molly Voorhees.

Whether you're looking for the best pico de gallo to bring to carne asada, or a fresh twist on tres leches cake – try a bit of matcha powder – chef Alfredo Garcia's new cookbook has got you covered. “Let's Make It! A Mexican-American Culinary Adventure” reflects on the dual influences on Alfredo's cooking, with Mexican-inspired versions of American classics.  Alfredo Garcia has been a full-time content creator since 2021. Before that, he was the private chef for multiple Major League Baseball players. His love of cooking is inspired by the strong women in his family, especially his mother, grandmother, and aunts. Watch this episode at youtube.com/TalksAtGoogle.

This story explores the rich cultural significance of gumbo, delves into logical reasoning in decision-making, and examines human behavior through various interactions and statements.TakeawaysThe cultural significance of gumbo reflects community and tradition.Attempting something, even with uncertain outcomes, is valuable.Logical reasoning plays a crucial role in decision-making processes.Human behavior can often be unpredictable and complex.Understanding different perspectives can enhance communication.Culinary experiences can serve as metaphors for life lessons.The dynamics of group decisions reveal individual motivations.Exploring human interactions can lead to deeper insights.Every statement made can have layers of meaning.Engaging in discussions about food can foster connections.gumbo, culinary journey, logical analysis, decision-making, human behavior

Douglas Keane has enjoyed tremendous success at his Cyrus restaurant in Geyserville, CA. At the same time, he's observed the need for change on many fronts in the hospitality industry, and instituted some of those changes himself. in his first book, Culinary Leverage: A Journey Through the Heat, he divides his attentions between relating his own story and offering thoughts for how to improve the industry he loves.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Summary The conversation on Armed American Radio covers a range of topics related to gun rights, including Gavin Newsom's controversial statements on gun control, the ongoing gun violence crisis in Chicago, and the grassroots activism efforts in New Jersey. The show highlights the importance of impact litigation in challenging restrictive gun laws and celebrates the milestones achieved by the program over its 17-year history. The discussion also emphasizes the role of the NRA and other organizations in supporting Second Amendment rights and the need for legal support in self-defense cases. In this episode of Armed American Radio, Mark Walters discusses a variety of topics including culinary delights, the importance of legal representation for self-defense, and the political maneuvering of Gavin Newsom regarding gun rights. The conversation also delves into legal insights on firearm lawsuits and the implications of the Epstein files in politics. The episode emphasizes the need for awareness and preparedness in the context of self-defense and gun rights advocacy. Takeaways Armed American Radio is a platform for discussing gun rights and Second Amendment issues. Gavin Newsom's statements on gun control are controversial and often criticized. Chicago continues to struggle with high rates of gun violence despite strict gun laws. The importance of grassroots activism in states like New Jersey is highlighted. Impact litigation is a strategy used to challenge restrictive gun laws. The NRA plays a significant role in supporting gun rights advocacy. Milestones in the show's history reflect its growth and influence in conservative talk radio. The conversation emphasizes the need for legal support in self-defense cases. Statistics on gun violence in Chicago illustrate the ongoing crisis. The New Jersey Firearms Owners Syndicate is actively working to protect Second Amendment rights. Culinary experiences can be a delightful topic of conversation. Legal representation is crucial for gun owners in self-defense situations. Gavin Newsom's political stance on gun rights is complex and often contradictory. The importance of staying informed about firearm laws and legal challenges. Self-defense incidents can happen unexpectedly, highlighting the need for preparedness. The role of media in shaping public perception of political figures. Understanding the implications of legal cases related to firearms is essential for advocates. The Epstein files continue to spark controversy and speculation in political discourse. Engaging in discussions about gun rights can reveal differing perspectives. The need for ongoing support for organizations advocating for Second Amendment rights. Keywords Armed American Radio, gun rights, Second Amendment, Gavin Newsom, Chicago gun violence, New Jersey firearms, impact litigation, self-defense, NRA, grassroots activism, Armed American Radio, gun rights, self-defense, legal representation, Gavin Newsom, firearm laws, Epstein files, political commentary  

Summary The conversation on Armed American Radio covers a range of topics related to gun rights, including Gavin Newsom's controversial statements on gun control, the ongoing gun violence crisis in Chicago, and the grassroots activism efforts in New Jersey. The show highlights the importance of impact litigation in challenging restrictive gun laws and celebrates the milestones achieved by the program over its 17-year history. The discussion also emphasizes the role of the NRA and other organizations in supporting Second Amendment rights and the need for legal support in self-defense cases. In this episode of Armed American Radio, Mark Walters discusses a variety of topics including culinary delights, the importance of legal representation for self-defense, and the political maneuvering of Gavin Newsom regarding gun rights. The conversation also delves into legal insights on firearm lawsuits and the implications of the Epstein files in politics. The episode emphasizes the need for awareness and preparedness in the context of self-defense and gun rights advocacy. Takeaways Armed American Radio is a platform for discussing gun rights and Second Amendment issues. Gavin Newsom's statements on gun control are controversial and often criticized. Chicago continues to struggle with high rates of gun violence despite strict gun laws. The importance of grassroots activism in states like New Jersey is highlighted. Impact litigation is a strategy used to challenge restrictive gun laws. The NRA plays a significant role in supporting gun rights advocacy. Milestones in the show's history reflect its growth and influence in conservative talk radio. The conversation emphasizes the need for legal support in self-defense cases. Statistics on gun violence in Chicago illustrate the ongoing crisis. The New Jersey Firearms Owners Syndicate is actively working to protect Second Amendment rights. Culinary experiences can be a delightful topic of conversation. Legal representation is crucial for gun owners in self-defense situations. Gavin Newsom's political stance on gun rights is complex and often contradictory. The importance of staying informed about firearm laws and legal challenges. Self-defense incidents can happen unexpectedly, highlighting the need for preparedness. The role of media in shaping public perception of political figures. Understanding the implications of legal cases related to firearms is essential for advocates. The Epstein files continue to spark controversy and speculation in political discourse. Engaging in discussions about gun rights can reveal differing perspectives. The need for ongoing support for organizations advocating for Second Amendment rights. Keywords Armed American Radio, gun rights, Second Amendment, Gavin Newsom, Chicago gun violence, New Jersey firearms, impact litigation, self-defense, NRA, grassroots activism, Armed American Radio, gun rights, self-defense, legal representation, Gavin Newsom, firearm laws, Epstein files, political commentary  

Summary The conversation on Armed American Radio covers a range of topics related to gun rights, including Gavin Newsom's controversial statements on gun control, the ongoing gun violence crisis in Chicago, and the grassroots activism efforts in New Jersey. The show highlights the importance of impact litigation in challenging restrictive gun laws and celebrates the milestones achieved by the program over its 17-year history. The discussion also emphasizes the role of the NRA and other organizations in supporting Second Amendment rights and the need for legal support in self-defense cases. In this episode of Armed American Radio, Mark Walters discusses a variety of topics including culinary delights, the importance of legal representation for self-defense, and the political maneuvering of Gavin Newsom regarding gun rights. The conversation also delves into legal insights on firearm lawsuits and the implications of the Epstein files in politics. The episode emphasizes the need for awareness and preparedness in the context of self-defense and gun rights advocacy. Takeaways Armed American Radio is a platform for discussing gun rights and Second Amendment issues. Gavin Newsom's statements on gun control are controversial and often criticized. Chicago continues to struggle with high rates of gun violence despite strict gun laws. The importance of grassroots activism in states like New Jersey is highlighted. Impact litigation is a strategy used to challenge restrictive gun laws. The NRA plays a significant role in supporting gun rights advocacy. Milestones in the show's history reflect its growth and influence in conservative talk radio. The conversation emphasizes the need for legal support in self-defense cases. Statistics on gun violence in Chicago illustrate the ongoing crisis. The New Jersey Firearms Owners Syndicate is actively working to protect Second Amendment rights. Culinary experiences can be a delightful topic of conversation. Legal representation is crucial for gun owners in self-defense situations. Gavin Newsom's political stance on gun rights is complex and often contradictory. The importance of staying informed about firearm laws and legal challenges. Self-defense incidents can happen unexpectedly, highlighting the need for preparedness. The role of media in shaping public perception of political figures. Understanding the implications of legal cases related to firearms is essential for advocates. The Epstein files continue to spark controversy and speculation in political discourse. Engaging in discussions about gun rights can reveal differing perspectives. The need for ongoing support for organizations advocating for Second Amendment rights. Keywords Armed American Radio, gun rights, Second Amendment, Gavin Newsom, Chicago gun violence, New Jersey firearms, impact litigation, self-defense, NRA, grassroots activism, Armed American Radio, gun rights, self-defense, legal representation, Gavin Newsom, firearm laws, Epstein files, political commentary