Podcasts about culinary

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, Ukraine President Zelenskyy blasted Trump's “ultimate betrayal” after avoiding an assassination attempt ordered by Putin over Ireland.Then, on the rest of the menu, Supreme Court Justice Elena Kagan issued a fiery dissent to the Court's decision to allow MAGA-friendly voting maps in Texas for next year's midterms; a new National Parks change replaces days honoring Black people with Trump's birthday; and, California students with disabilities face ‘terrifying' special ed cuts after Trump's capricious orders.After the break, we move to the Chef's Table where Trump's new national security strategy looks like a Stephen Miller wet dream painting European allies as weak and reasserting America's dominance in the Western Hemisphere; and, Turkish prosecutors issued arrest warrants for dozens of soccer players and officials over a massive sports betting scandal.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, after calling Trump out at a stop in New York, California Governor Gavin Newsom is going to Washington DC to confront the Nod Father to his sleepy face.Then, on the rest of the menu, babies in nearly two dozen states have been sickened in a botulism outbreak tied to contaminated formula; the Justice Department seeks to dismiss Maurene Comey's lawsuit on procedural grounds they violated; and, the New York Times is suing the Pentagon over Whiskey Pete Hegseth's new press rules.After the break, we move to the Chef's Table where WhatsApp faces a European antitrust investigation over its artificial intelligence policy; and, Indonesian authorities named a Chinese executive of a metal smelting company as a suspect in the cesium-137 contamination case that resulted in the recall of radioactive shrimp sent to the United States.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

The chef and host of PBS's Spirit Plate talks to Kate and Mark about the moment she realized she didn't feel connected to the food she was cooking—and what she did to fix that, a dinner party that changed everything, why and how her conversations about food and culture with Native American youth around the country are so important, and one of her favorite Indigenous food traditions—cooking with rocks.Get Pyet's recipes for Wojape BBQ Sauce: https://bittmanproject.com/recipe/wojape-bbq-sauce/...and Roasted Sage and Maple Sweet Potatoes: https://bittmanproject.com/recipe/roasted-sage-and-maple-sweet-potatoes/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Harry & Izzy’s Northside will soon welcome guests to St. Nick’s Lodge, an intimate, adults-only holiday escape filled with festive cocktails, nostalgic cheer and winter magic. Every Thursday through Sunday, NOW – December 21, the restaurant’s enclosed, heated terrace will transform into a luxurious alpine-inspired retreat where guests can sip, savor and celebrate the season. See omnystudio.com/listener for privacy information.

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,  a panicked Trump ordered his MAGA Department of Justice to file notices with Judge Aileen Cannon "warning" her not to release Special Counsel Jack Smith's Mar a Lago final report.Then, on the rest of the menu, on the heels of the devastating Dragon Bravo Fire on the park's North Rim, which destroyed the historic Grand Canyon Lodge, all hotels on Grand Canyon National Park's South Rim have closed indefinitely; Salem, Oregon declared an emergency over increased ICE activity and unlawful arrests; and, a new notice on Target's website offers a potential hint to the widely varying costs for eggs, “this price was set by an algorithm using your personal data.”After the break, we move to the Chef's Table where Babson College has offered support to the student deported while trying to fly home for a Thanksgiving surprise; and, Russian cosmonaut Oleg Artemyev has been removed from the prime crew of SpaceX's Crew-12 mission to the International Space Station after he was caught spying for Russia.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.

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, after watching an interview with former Attorney General Eric Holder, Trump went off on social media with four hundred bizarre and deranged posts right at midnight and over the course of an hour.Then, on the rest of the menu, a MAGA senator's proposal to overhaul US citizenship could force Trump's alien wife and youngest son into a tight spot; at least eleven Indiana Republicans were targeted with threats or swatting attacks after Trump's gerrymander order; and, donating $6.25 Billion to jump start the dubious “Trump Account” scam is just further proof Michael and Susan Dell will do anything to keep from paying more in taxes.After the break, we move to the Chef's Table where the world's biggest weapons-producing companies saw a 5.9% increase in revenue from sales of arms and military services last year; and, Canada has joined a major European Union defense fund as the country looks to diversify its military spending away from the United States.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Chef Paul Smith joins Dave Weekley for a post-Thanksgiving edition of Hotline, answering a surge of listener questions on food safety, holiday prep, and Christmas dinner strategy. Paul explains the safest way to thaw a turkey in brine, whether brining meaningfully increases sodium, and why he saves compound butter for the finished slice of prime rib rather than the roast itself. The conversation shifts to Christmas cooking as Paul outlines the four knives every home cook should own, how much to spend on a good chef's knife, block vs. bag storage, carbon steel vs. stainless, and why dull knives are the most dangerous tool in your kitchen. A practical, engaging, and highly educational segment for home cooks heading into the holidays.

This episode of the America's Work Force Union Podcast featured Ted Pappageorge, Secretary-Treasurer of Culinary Workers Union Local 226. Representing 60,000 members in Las Vegas, Pappageorge joined the podcast to celebrate a landmark achievement: the union's first-ever representation across every major casino on the Las Vegas Strip. The conversation highlighted the union's decades-long fight for workers' rights, the details and impact of the newly negotiated contracts and the broader effects of federal policies and industry challenges on both union members and the Las Vegas workforce. This episode of America's Workforce Union Podcast spotlights Merrilee Logue, Executive Director of the National Labor Office at Blue Cross Blue Shield Association, as she commemorates the organization's 60th anniversary. Logue explored the origins of the National Labor Office, the evolving landscape of labor and healthcare, and the partnerships that drive advocacy and support for union members across the nation.

Fluent Fiction - Catalan: A Culinary Christmas Quest: Jordi's Market Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-12-01-23-34-02-ca Story Transcript:Ca: Els llums de Nadal il·luminaven el sostre del Mercat de Sant Josep de la Boqueria, creant una atmosfera màgica.En: The Christmas lights illuminated the ceiling of the Mercat de Sant Josep de la Boqueria, creating a magical atmosphere.Ca: L'aroma dels torrons, el pa acabat de forn i les espècies mediterrànies flotava a l'aire.En: The aroma of torrons, freshly baked bread, and Mediterranean spices floated in the air.Ca: Enmig de la multitud de compradors festius, en Jordi es movia amb determinació.En: Amidst the crowd of festive shoppers, Jordi moved with determination.Ca: Volia preparar un sopar de Nadal inoblidable per a la seva família.En: He wanted to prepare an unforgettable Christmas dinner for his family.Ca: Estava decidit a trobar els millors ingredients.En: He was determined to find the best ingredients.Ca: Però la Boqueria estava plena de gent, i es feia difícil moure's entre les parades de colors vius.En: But La Boqueria was crowded, making it difficult to move between the brightly colored stalls.Ca: En Jordi, un autèntic amant del menjar, havia confeccionat una llista especial, però no deixava de pensar en les preferències de la seva germana, la Gemma.En: Jordi, a true food lover, had crafted a special list, but he couldn't stop thinking about his sister's preferences, Gemma.Ca: La Gemma tenia algunes restriccions alimentàries i era meticulosa en la planificació.En: Gemma had some dietary restrictions and was meticulous in planning.Ca: A més, es posava nerviosa quan es tractava de les reunions familiars grans.En: Moreover, she got nervous when it came to large family gatherings.Ca: Passejant pels passadissos, en Jordi va veure la Montserrat.En: Walking through the aisles, Jordi saw Montserrat.Ca: La Montserrat era una venedora molt coneguda al mercat pels seus pastissos deliciosament irresistibles i la seva personalitat vibrant.En: Montserrat was a well-known vendor at the market for her irresistibly delicious cakes and her vibrant personality.Ca: "Hola, Montserrat!En: "Hello, Montserrat!"Ca: ", va dir en Jordi amb un somriure.En: Jordi said with a smile.Ca: "Necessito la teva ajuda.En: "I need your help.Ca: Estic buscant alguna cosa única per al sopar de Nadal.En: I'm looking for something unique for Christmas dinner."Ca: ""Ah, en Jordi!En: "Ah, Jordi!Ca: Sempre és un plaer ajudar-te", va replicar la Montserrat amb alegria.En: It's always a pleasure to help you," replied Montserrat cheerfully.Ca: "Què tens en ment?En: "What do you have in mind?"Ca: ""Vull sorprendre la meva família, però també necessito tenir cura amb els gustos de la Gemma", va explicar en Jordi.En: "I want to surprise my family, but I also need to be careful with Gemma's tastes," Jordi explained.Ca: La Montserrat va assenyalar cap a una parada plena d'olives, espècies i delicadeses.En: Montserrat pointed to a stall full of olives, spices, and delicacies.Ca: "Aquí trobaràs alguna cosa per a tothom.En: "Here you'll find something for everyone.Ca: I no et preocupis per la teva germana.En: And don't worry about your sister.Ca: Els alvocats frescs són perfectes per a ella.En: Fresh avocados are perfect for her."Ca: "En Jordi va seguir el seu consell i va continuar amb les compres.En: Jordi followed her advice and continued with his shopping.Ca: D'altra banda, va decidir delegar algunes tasques a la seva germana per rebaixar la seva ansietat.En: Additionally, he decided to delegate some tasks to his sister to lessen her anxiety.Ca: Al final, va ser molt més fàcil del que pensava.En: In the end, it was much easier than he thought.Ca: Mentre treballava a la llista, en Jordi va notar un ingredient que destacava: un pebre picant exòtic.En: While working through the list, Jordi noticed an ingredient that stood out: an exotic hot pepper.Ca: Només en quedava una unitat, i just llavors, un altre comprador el va veure i es va acostar.En: There was only one left, and just then, another shopper saw it and approached.Ca: En una atmosfera de caos nadalenc i darreres compres de la temporada, en Jordi va decidir parlar amb aquell comprador.En: In an atmosphere of Christmas chaos and last-minute seasonal shopping, Jordi decided to speak to that shopper.Ca: Amb somriure, va dir: "Si em permets comprar aquest pebre, et prometo que compartiré el meu plat amb tu, si mai ens tornem a trobar.En: With a smile, he said, "If you let me buy this pepper, I promise I'll share my dish with you if we ever meet again."Ca: "L'altre comprador va acceptar, i en Jordi va marxar content, amb la bossa plena del que necessitava.En: The other shopper agreed, and Jordi left happy, with the bag full of what he needed.Ca: Va sortir del mercat, experimentant una sensació de satisfacció i una connexió renovada amb la seva germana.En: He left the market, experiencing a sense of satisfaction and a renewed connection with his sister.Ca: En Jordi havia après que el Nadal no era només sobre el sopar perfecte.En: Jordi had learned that Christmas wasn't just about the perfect dinner.Ca: Era sobre la col·laboració, la paciència i, sobretot, estar junt amb els éssers estimats.En: It was about collaboration, patience, and above all, being together with loved ones. Vocabulary Words:the ceiling: el sostrethe aroma: l'aromafreshly baked: acabat de fornthe spices: les espèciesthe crowd: la multitudthe stalls: les paradesthe food lover: l'amant del menjarthe preferences: les preferènciesthe dietary restrictions: les restriccions alimentàriesmeticulous: meticulosathe vendor: la venedoravibrant personality: personalitat vibrantunique: únicato surprise: sorprendrecareful: tenir curathe delicacies: les delicadesesfresh: frescsanxiety: ansietatexotic: exòtichot pepper: pebre picantatmosphere: atmosferathe chaos: el caosto share: compartirthe dish: el platthe shopper: el compradorconnection: connexiósatisfaction: satisfacciócollaboration: col·laboraciópatience: pacièncialoved ones: éssers estimats

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, Ice Barbie Kristi Noem has landed in legal jeopardy after admitting on live TV of brazenly defying a judge's order.Then, on the rest of the menu, a Portland, Oregon man with previous stalking convictions has been arraigned for harassing the parent of a Sandy Hook victim; in nearly all of the examples Judge Ellis cited in her 200-plus page opinion, “the Department of Homeland Security narrative contradicts the reality of what can be seen on agents' body-worn cameras;” and, Northwestern is the latest institution to go Vichy after agreeing to pay $75 million in a Faustian deal with Trump to restore federal funding.After the break, we move to the Chef's Table where Wall Street is poised to give back some of last week's gains with oil prices surging and anything related to cryptocurrency tanking; and, the president of the International Criminal Court said that it will not bow to pressure from the United States and Russia.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.

Culinary expert Miguel Maestre phoned in to chat about his latest small-screen endeavour, TopKnotz. The new series follows five fearless hosts as they dive headfirst into the world of marine leisure, tackling extreme challenges, wild stunts, and plenty of hilarious mishaps along the way. Plus, Miguel put Russell’s Spanish skills to the test - hear the two of them go head-to-head. ¡Olé! See omnystudio.com/listener for privacy information.

Culinary historian Micheal Twitty says: “Our food was never just food. It was medicine and a gateway to good fortune, and a mystical lubricant between the living and the dead.” Our cuisine has always been worthy of praise and gratitude. — 2-Minute Black History (2MBH) is produced by PushBlack, a non-profit Black media company. We exist to amplify the stories of Black history you didn't learn in school. You make PushBlack happen with your contributions at https://www.BlackHistoryYear.com — most people donate $10 a month, but every dollar makes a difference! Thanks for supporting the work. 2MBH is produced by Cydney Smith and Lilly Workneh, with Gifted Sounds Network's Lance John and Avery Phillips editing the show. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Fluent Fiction - Japanese: A Culinary Quest: Sora's Market Adventure in Kyoto Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ja/episode/2025-11-28-23-34-02-ja Story Transcript:Ja: 京都の錦市場は秋の午後に賑わいを見せていた。En: The Nishiki Ichiba in Kyoto was bustling on an autumn afternoon.Ja: 新年のお祝いのために、買い物客たちは色とりどりの品物を探していた。En: Shoppers were looking for colorful items in preparation for the New Year celebrations.Ja: 商店の前を歩けば、新鮮な魚や甘いお菓子の香りが漂っていた。En: As you walked past the shops, the scent of fresh fish and sweet treats wafted through the air.Ja: 商人たちは、ランタンの光の中で、活気に満ちた呼び声をあげ、買い物客を引きつける。En: The merchants, under the light of lanterns, called out energetically, attracting customers.Ja: そこに現れたのは、料理学生の空とそのクラスメイトのひろしだった。En: Appearing there were Sora, a culinary student, and her classmate Hiroshi.Ja: 空は家族を喜ばせる伝統的な正月料理を作るため、最高の食材を手に入れたいと思っていた。En: Sora wanted to acquire the best ingredients to prepare traditional New Year's dishes to delight her family.Ja: しかし、混雑した市場と限られた材料に心は少し不安げだった。En: However, the crowded market and limited materials made her feel a bit anxious.Ja: 「ひろし、一緒に歩こうか？En: "Hiroshi, shall we walk together?"Ja: 」と空は提案した。En: Sora suggested.Ja: 「それがいいね。En: "That sounds good.Ja: 俺も材料がいるんだ」とひろしは笑顔で答えた。En: I need ingredients too," Hiroshi replied with a smile.Ja: 二人は協力して市場を歩き始めた。En: The two began walking through the market together.Ja: 彼らが目指すのは市場のベテランである由美の店だった。En: Their goal was the store of Yumi, a market veteran.Ja: 由美は質の高い材料を提供し、学生たちにとっては鋭いアドバイスで有名だった。En: Yumi was known for providing high-quality ingredients and for her sharp advice to students.Ja: しかし、彼女との交渉は簡単ではない。En: However, negotiating with her was not easy.Ja: 店にたどり着くと、由美は忙しく顧客に対応していた。En: When they arrived at the store, Yumi was busy attending to customers.Ja: 空は自分の意気込みを彼女に伝えようと、ドキドキしながら切り出した。En: Sora nervously tried to convey her enthusiasm to Yumi.Ja: 「由美さん、最高の材料が欲しいんです。En: "Ms. Yumi, I want the best ingredients to surprise my family."Ja: 家族を驚かせたいんです。En: Yumi smiled and said, "Ah, it's tough to get good stuff this season.Ja: 」由美は笑みを浮かべ、「ああ、この季節で良い物を手に入れるのは難しいよ。En: But I can feel your enthusiasm."Ja: でも、君の熱意は伝わるわ」と言った。En: The negotiations that followed were more difficult than expected.Ja: そして始まった交渉は、想像以上に難航した。En: Hiroshi joined in the negotiations, and the two of them worked cleverly to lower the price.Ja: ひろしも一緒に交渉に参加し、二人は巧妙に値段を引き下げようと頑張った。En: Eventually, understanding Sora's sincere attitude and effort, Yumi specially handed her the last batch of high-quality ingredients.Ja: 最終的に、空の真摯な態度と努力を理解した由美は、特別に最後の高品質な材料のバッチを彼女に渡した。En: "Thank you, Ms.Ja: 「ありがとう、由美さん！En: Yumi!"Ja: 」と空は深く頭を下げて言った。En: Sora said, bowing deeply.Ja: 「頑張ってね」と彼女は笑顔で送り出した。En: "Ganbatte ne," she sent them off with a smile.Ja: 市場を出る頃には、空の心は何かが変わっていた。En: By the time they left the market, something had changed in Sora's heart.Ja: 彼女は共に働くことの大切さを学び、これまで以上に自信に満ちていた。En: She had learned the importance of working together and was filled with more confidence than ever before.Ja: 家路につく道すがら、空は新年のご馳走の準備を思い浮かべた。En: As she made her way home, Sora imagined the preparations for the New Year's feast.Ja: 心は温かく、成功への希望でいっぱいだった。En: Her heart was warm and full of hope for success.Ja: そして、その日の教訓を胸に、彼女は新しい期を迎える準備は整っていたのだった。En: With the lessons of the day in her heart, she was ready to welcome the new season. Vocabulary Words:bustling: 賑わいautumn: 秋scent: 香りwafted: 漂ったlanterns: ランタンenergetically: 活気に満ちたculinary: 料理anxious: 不安げnegotiating: 交渉veteran: ベテランenthusiasm: 熱意delight: 喜ばせるshoppers: 買い物客merchants: 商人convey: 伝えるsincere: 真摯なattitude: 態度preparations: 準備sharp: 鋭いacquire: 手に入れるfeast: ご馳走high-quality: 高品質なheart: 心imagine: 思い浮かべるsuccess: 成功effort: 努力collaborate: 協力crowded: 混雑したbatch: バッチhope: 希望

Food has become a big industry, and the Lord is raising up Christian men and women with incredible skills to nurture and delight the masses while sharing the good news of the Gospel in word and deed. Chef Ira Krizo, President & Founder of CCI, joins us with the inspiring story. Christian Chefs International (https://www.christianchefs.org/index.html)

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's personal lawyer and now an appellate judge, Emil Bove, could be hauled into court for criminal contempt and somebody could go to jail for lying to the judge back in March.Then, on the rest of the menu, it sure looks like Karoline Leavett's brother set up his ex-wife and mother of his child to be apprehended by ICE for deportation; in the latest sign that a suspected effort to build an immigrant detention center in Newport, Oregon has not gone away, a federal defense contractor has been inquiring about reserving hundreds of hotel rooms on the Oregon coast for a year; and, a federal appeals court upheld a $1 million penalty against Trump and Alina Habba for filing a "frivolous" lawsuit against Hillary Clinton, James Comey and others.After the break, we move to the Chef's Table where France's top court upheld Nicolas Sarkozy's conviction and prison sentence for illegal campaign financing of his 2012 reelection bid; and, Kremlin Steve Witkoff is teaching a master class to Russian officials on how to get Trump to sabotage Ukraine and NATO.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, Bondi ran away after being confronted over the collapse of the criminal indictments against Comey and Leticia James.Then, on the rest of the menu, Trump fumed after Pam Bondi was hit with a lawsuit from a senior DOJ official fired over an O'Keefe-led honeypot sting; Oregon's governor declared a state of emergency to ensure the state gets enough fuel ahead of Thanksgiving holiday travel because of the Olympic Pipeline leak; and, imagine a world without nurses, Trump does.After the break, we move to the Chef's Table where a hard-right British politician was sentenced to ten and a half years in prison for accepting bribes to make favorable statements about Russia in the European Parliament; and, after claiming over the weekend he would see him soon, Trump was shocked and hurt Brazil's Supreme Court on Monday upheld former President Bolsonaro's incarceration after he admitted to trying to break his ankle monitor while under house arrest.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.

Exploring Homegrown Wines, Culinary Pairings, and Community at New Jersey's Wine Expo LIVEWelcome to another episode of Beats Vines & Life! This week, we're coming to you LIVE from the energetic halls of the New Jersey Wine Expo at Bell Works in Holmdel, New Jersey. Hosted by MJ Towler and joined by a dynamic crew including industry guests like Devon Perry, Ed Wengryn, Hank Zona, Sharyn Kervyn, Edward Miller, Vanessa Hoffman, Lisa Granik MW, and Chef Rich Krug, this episode dives deep into the heart of New Jersey's emerging wine scene.We'll take you behind the scenes as state agriculture leaders discuss the crossroads of farming, hospitality, and winemaking. You'll hear the story of local innovation and resilience, from producers embracing homegrown grapes, to chefs weaving New Jersey wines into their menus, and wine journalists chronicling the state's evolving identity on the global map.Together, we explore themes of local pride, collaboration across industries, the movement toward “farm-to-glass,” and—of course—the sheer joy of sharing a glass among friends, all while celebrating the diversity and roots of Jersey viticulture. Whether you're passionate about wine, food, music, or simply living well, join us for an episode that captures the spirit of community, creativity, and connection that make the Garden State's wine revolution worth raising your glass to.For more information about New Jersey Wine Month click the link!Follow New Jersey Wine on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeFollow Totally Biased Wine Reviews on IG Hosted on Acast. See acast.com/privacy for more information.

Alan interviews Scott Heimendinger. Scott Heimendinger transitioned from a microsoft developer to a culinary innovator. Studying industrial ultrasonic food cutters, he vowed to bring that technology to consumer's kitchens. Today, he's introducing his C-200 innovative ultrasonic chef's knife to consumers. Make sure to subscribe to the podcast at Apple Podcasts, or wherever you get your podcasts, so you won't miss a single episode. Website: www.SeattleUltrasonics.com

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Pam Bondi's secret Epstein scheme is revealed.Then, on the rest of the menu, the Trump family fortune has plummeted by over a billion dollars in just a few months due to losses in the volatile cryptocurrency market tied to the King's approval numbers;  a Texas A&M committee ruled a professor's firing over gender identity lessons was unjustified; and, Ohio Governor Mike DeWine now regrets signing the law that legalized sports betting in his state.After the break, we move to the Chef's Table where authorities arrested seven bodyguards suspected of being involved in the assassination earlier this month of a popular mayor in west-central Mexico; and, Jimmy Cliff, the singer and actor whose mellifluous voice helped to turn reggae into a global phenomenon, has died at age 81.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 weeks episode, Dottie and Brandon got to talk to Lauren McGhee, a culinary student at UNA. They talk all about Thanksgiving food and what it means to be a culinary student. Lauren is also a member of the UNA marching band and talks about her experience in the band and the show that they will perform at the Macy's Thanksgiving Day Parade. This episode was a lot of fun to do and I really hope you guys like it! Its great to get to talk about this so close to the season. Don't forget to invite others to your Thanksgiving celebration this year because you never know who might not get to celebrate. Intro shot by Reagan Lawson with music by Zeke Jones.

Hosted by David and Nycci Nellis. On today's show:· He's a true Renaissance man in the food world. You've seen him on PBS and all sorts of national media … and now Chef Gregorio Fierro is here on Foodie and the Beast. He is a certified master Instructor for the Scuola Italiana Pizzaioli, an authority on Mediterranean and Japanese cuisine, and co-owner of Wagyu Sommelier, a Florida-based purveyor of authentic Japanese Wagyu beef; · Marriott's Bonvoy Moments. Here to talk about them is Chef Stephen Toevs, VP Culinary, Global Operations, Marriott International; · Mel Johnson, executive director, The Storehouse, a fresh food bank that started in 2022 in Prince George's County. It is the nation's first Black-run food bank; · Gardner Douglas, the "Oyster Ninja," a professional oyster shucker and personality from the Washington, D.C. area, · And we're talking beer. Kyle Farrelly is here. He's the GM at Atlas Brew Works and the new Atlas Bridge District Brewery & Tap Room. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

John Maytham speaks to Jeanette Sutherland, Trinidad and Tobago-born curator of WILD Feast and founder of AgriLuxe Marketing, who champions indigenous crops as climate-smart, nutrient-rich, and economically empowering. Jeanette believes food can be a tool for sovereignty and sustainability — and she’s proving it, one plate at a time. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

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 was left reeling this morning as Judge Boesberg announced he will reopen the criminal contempt charges against the self-appointed King and his courtiers.Then, on the rest of the menu, Bobby at the Wheel blindsided experts at the CDC with an update to the language linking vaccinations to autism; details of “a shocking and disturbing” phone call emerged after Trump defended the Bone Saw crown prince over the murder of Jamal Khashoggi; and, Trump has been sued over his ‘big white blob' Eisenhower Building renovation that would ‘irreversibly damage' the 137-year-old building.After the break, we move to the Chef's Table where NASA spent years and billions of dollars collecting Martian samples that may contain evidence of life to bring home, now Trump wants to cancel the return portion of the endeavor; and, French authorities are investigating Musk and his Grok chatbot for going full Holocaust-denial, again.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 their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, MAGA Mike Johnson paces around the halls of the Capitol Building as the Republican Party loses all support from the American people.Then, on the rest of the menu, Bovino's jackboots in Rhode Island threatened to smash a judge's car window to illegally apprehend a high school intern they misidentified; citing due process violations, a federal judge ordered the release of sixteen people detained by Bovino's jackboots during a raid at a rural Idaho racetrack last month; and, Bovino's jackboots are monitoring US drivers and detaining US citizens with ‘suspicious' travel patterns.After the break, we move to the Chef's Table where the Hungarian service of Radio Free Europe ceased operations after Trump capriciously cut off funds for the pro-democracy news outlet; and, a Russian hacking suspect wanted by the FBI was arrested on a Thai resort island.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.

Boston restaurants were sweating bullets. Find out why. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump is in a full-blown panic after another Miller bizarre on-air meltdown this time revealed more Epstein secrets.Then, on the rest of the menu, Trump ordered the removal of a congressionally mandated report on missing and murdered native Americans, calling it DEI content; a twice-convicted fraudster who had his lengthy sentence commuted by Trump, was ordered to serve thirty-seven years in prison for a new fraud conviction; and, US Senators from Oregon and California called on a top federal election official who falsely claimed Democrats need “illegal citizens” to vote to win elections and publicly mused about committing voter fraud herself, to rescind those statements or resign immediately.After the break, we move to the Chef's Table where the British defense secretary warned Russia that it was ready to deal with any incursions into its territory after a spy ship was detected on the edge of UK waters north of Scotland; and, for years the US has warned others to avoid loans from Chinese state banks, but under Trump, it's the biggest recipient of all.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 on the American Family Farmer, we're proud to bring you a stand-alone feature interview with Dawn Broeder, founder of Farm Fusion Cooking Classes and a lifelong champion of Colorado agriculture.Dawn's story begins on the family farm where she was raised—an environment that not only shaped her work ethic but also gave her a profound respect for the land and the animals in her care. As a young girl, she was responsible for feeding calves, tending their living areas, caring for the chickens, helping with milking, and assisting with daily horse care. She was part of cattle round-ups and participated in the necessary but tough work of maintaining a herd—de-horning, branding, castrating, and everything in between. These early experiences gave her an intimate understanding of what it means to steward animals, manage a farm, and sustain a family through agriculture.While Dawn's roots were in ranch life, she also discovered a deep love for cooking. That passion eventually led her to pursue formal training at Escoffier School of Culinary Arts in Boulder, where she earned her culinary certificate and expanded her skillset beyond the ranch kitchen.But like many who grow up connected to the land, Dawn felt the pull to return home. Today, she and her husband have blended their worlds—agriculture and culinary arts—into a truly unique operation: a barn-based teaching kitchen where they host immersive, hands-on cooking classes. Farm Fusion allows guests to experience food at its source, learn how ingredients are grown and raised, and develop the confidence to cook real, wholesome meals. From harvesting ingredients to preparing delicious dishes, students gain a genuine farm-to-table experience rooted in connection, education, and respect for where food comes from.In this conversation, Dawn shares her journey from childhood chores to culinary school to becoming a farm-to-table educator. She explains how Farm Fusion is helping people reconnect with agriculture at a time when many feel disconnected from the origins of their food. And she offers insight into the joy, challenges, and deep fulfillment that come with building a teaching kitchen on a working ranch.Whether you're a farmer, a foodie, or someone who simply appreciates a great back-to-the-land story, Dawn's passion shines through. Her work is a reminder that cooking isn't just a skill—it's a bridge between the earth, the farmer, and the family table.Learn more about Dawn's classes and story at farmfusion.org. Website: AmericanFamilyFarmerShow.com Social Media: @GoodDayNetworks

In Nigeria, the word chop is used for food and feasting, and to say "come chop" is an invitation into sharing and community. This is precisely how Ozoz Sokoh's debut cookbook, Chop Chop: Cooking the Food of Nigeria begins. It is warm, inviting, and open to all those who are interested in learning about Nigerian cuisine, and the role of home cooks in creating the most beloved classic Nigerian dishes.  Ozoz herself is a food explorer, educator, and traveler by plate. She is a professor of Food and Tourism Studies at Centennial College, and makes her home with her three teenage children in Mississauga, part of the Treaty Lands and Territory of the Mississaugas of the Credit First Nation in Ontario, Canada. Her work documents and celebrates Nigerian and West African cuisine, and she is particularly fascinated by all the ways we're similar. Be it through dishes, drinks, material culture or more, Ozoz explores these across geographies, cultures, and histories, in spite of our apparent differences.  In today's conversation, we explore a wide range of the history and future of Nigerian cuisine, including the stories of how ingredients came to be in Nigerian dishes, the homegrown love of protein (and why it's not the relationship to protein you'd expect in a Western lens), and how Ozoz approaches exploring the histories of recipes and cuisine across Nigeria. Resources: Ozoz's Website Kitchen Butterfly Blog Instagram: @kitchenbutterfly Feast Afrique Website  TikTok: @ozozsokoh  

Would you like to learn more about earning scholarships as a college student? Then download our free guide, Scholarships for College Students. This free guide shares the five steps for earning scholarships as a college student. Links to more free scholarship resources are also included. Go to https://www.scholarshipgps.com/collegescholarships ---------- If your child is turning 18, whether they are going away to college or remaining at home, please consider getting a Power of Attorney in place. You can use my discount code, ScholarshipCoach20, to take 20% off the total price at Mama Bear Legal Forms when you use this link: https://www.mamabearlegalforms.com/youngadult?oid=1&affid=44 ---------- Today, we are joined by Kolby Goodman, a career strategist and job search expert dedicated to helping students and emerging professionals successfully navigate today's competitive job market. Kolby is also the author of “Start Now: And 49 Other Things You Can Do To Be Employed By Graduation.” In our conversation, Kolby and I discussed: What students (and their parents) get wrong about finding a job after graduation Skills students need to gain employment after graduation Why students shouldn't think of themselves as ‘just a job seeker' What it looks like when a student is career-ready before they graduate What a student should start doing in their freshman or sophomore year to land a great job after graduation Advice for students who don't know what they want to do yet Advice for parents who want to help their student prepare for life after college And much more… To connect with Kolby and learn more about how he works with students and families, go to employedbygraduation.com. You can also find him on LinkedIn. ---------- Featured Scholarships: Fleschner, Stark, Tanoos & Newlin $2000 FSTN Veteran Scholarship Jan Dils, Attorneys at Law $1000 Path to Success Scholarship Kaire & Heffernan $1000 I Am A Fighter Scholarship WebstaurantStore $5000 Culinary and Hospitality Scholarship $1000 Carson Scholars Fund Scholarship $2000 Bucket List Scholarship $2000 Smarter College A Better Financial Future Scholarship Subscribe to the free "Your Daily Scholarship" Newsletter here: https://nodebtcollege.substack.com/  

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's Judge Cannon scheme gets blown wide open.Then, on the rest of the menu, Trump's choice to lead federal prosecutions in the Southern District of Florida flunked out of an entry-level job in that same office several years ago; Kash Patel was accused of 'clear abuse' as an elite FBI swat team is assigned to protect his middling country music star girlfriend; and, there's so many good people on both sides, Charlotte, North Carolina went from Dapper Nazis surrounding a synagogue to a full blown Nazi blitzkrieg.After the break, we move to the Chef's Table where the UK Twitter hacker who breached Obama's account has been ordered by Britain's Crown Prosecution Service to repay $5.4 million in Bitcoin; and, a special tribunal sentenced Bangladesh's ousted Prime Minister Sheikh Hasina to death on charges of crimes against humanity for her student crackdown that killed hundreds of people and led to the toppling of her 15-year rule.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.

Growing up in Stockton's Khmer refugee community, Nite Yun knew some about her family's history and heritage, but it was only after she visited Cambodia for the first time at age 24 that she connected deeply with her roots. Returning to the Bay Area, she opened the acclaimed Nyum Bai restaurant in Fruitvale, after being nurtured by the culinary incubator La Cocina. Now, she is the chef and owner of Lunette in the Ferry Building, and author of a new cookbook with recipes and reflections on her childhood and cooking in the Bay Area. Guests: Nite Yun, chef and owner, Lunette, a Cambodian restaurant in the Ferry Building. Yun is the author of the cookbook, "My Cambodia: A Khmer Cookbook." Leticia Landa, executive director, La Cocina Learn more about your ad choices. Visit megaphone.fm/adchoices

Takeaways: The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts. Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen. Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world. The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face. A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences. In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements. Mentioned in this episode: Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

This week, we discuss the surprisingly dark and complicated history of breakfast cereal.

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 abruptly ended his press conference on the Continuing Resolution being signed into law over questions about the Epstein emails that were released.Then, on the rest of the menu, a former speaker of the Louisiana House of Representatives was charged with felony theft in connection with a missing thirteen hundred year old piece of historic cypress that had been on display at the State Capitol; Trump did not move the thirteen hundred pound Resolute Desk to Mar a Lago, but he does have a lightweight replica on display there; and, an obscure new Montana law lead to the trashing of tens of thousands of votes.After the break, we move to the Chef's Table where UK economic growth slowed to a near standstill after a cyberattack halted production at the country's biggest automaker; and, the G7 diplomats publicly showed support for Ukraine but avoided contentious issues like US extrajudicial killings on the high seas and the Trump trade war.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 their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, a furious federal judge tore into the Trump DOJ over hours of missing grand jury transcript.Then, on the rest of the menu, a Bay Area nature writer's book has been banned from Yosemite following Trump's order to remove and revise “negative” information relating to American history; Trump's Border Patrol Gestapo goon vowed retaliation after a judge suggested over six hundred wrongly held detainees be released; and, Newport, Oregon residents expressed outrage about the relocation of a US Coast Guard rescue helicopter facility, and the federal immigration enforcement gulag that could take its place.After the break, we move to the Chef's Table where in retaliation for Charlie Kirk's killing, Trump designated four left-wing European networks that had nothing to do with Charlie Kirk's killing, as terrorist organizations ; and, British billionaire Joe Lewis is pardoned by Trump for insider trading and conspiracy crimes in New York.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, Maria is joined by Gabriele Fabbro, the director of a film called Trifole about truffles and Colleen Kerman from a company called Tuscan Women Cook! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠⁠⁠

In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo sits down with Chef Isaac Duque to discuss his unique dining concept, 'Whet,' which stands for 'We Here Eat Together.' After a spontaneous yet successful pop-up dinner experience in Wake Forest, Chef Isaac reveals his vision of merging food and music to trigger nostalgia and create unforgettable dining experiences. The chef shares his journey from an audio engineer in South Florida to becoming an innovative pop-up dinner host in North Carolina, all while highlighting his love for diverse flavors and community dining. Isaac gives a behind-the-scenes look at his multi-course dinners, featuring dishes like Brazilian cheese bread and duck skewers, and discusses the joys and challenges of creating these unique culinary events. Tune in to hear about his plans for future collaborations and his favorite Thanksgiving traditions, all delivered with the charm and humor of Max's colorful hosting style. 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

Host: Carol MacAllister Guest: WV VP of Resident Life, Stacy Musser Description: Stacy Musser started at Willow Valley part-time in Culinary when she was 17 years old. Since that fateful first job, she has grown with the organization, progressively wearing many hats and now multiple hats simultaneously. The breadth of her responsibilities, which grew as the organization grew and grew, is staggering when you spread them all out as we attempted to do in this podcast. Musser discusses her family background, her reliance on mentorship and collaboration in her leadership style, and the complexities of managing multiple calendars and budgets to serve a diverse resident population. Talking fast, taking nary a breath, we get a glimpse of what Stacy does for the 2600 residents, who take the seamless operation of all our amenities for granted. Listen closely, and maybe more than once, then stop by her office in the Upper Level of the Cultural Center to say thank-you. go to: https://vimeo.com/909183218/230aa7e1ff to understand what Stacy does.

Leah Cohen is the chef, author, and Top Chef alum behind NYC's Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it's like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer's awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can't find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

From Caribbean flavors that deserve a Michelin star to the top luxury destinations already heating up for 2026 — this episode has it all.If you love food, culture, and staying ahead of travel trends, you'll want to tune in to this week's Luxury Travel News edition of the “You Deserve A Luxury Vacation” podcast.

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 spiraled out of control on live television during an Oval Office press conference where he kissed merry widow Erika Kirk and attacked Marjorie Taylor Greene for her recent comments on affordability.Then, on the rest of the menu, Fullerton, California police let a woman go who was held at gunpoint in her car by an ICE agent because “no crime had occurred;” Pam Bondi's Department of Justice has lost thousands of experienced staff and attorneys, and it has been unable to bring in enough new talent to make up for its losses; and, Trump has withdrawn more nominees since his return to office than any other president in a single year over the last four decades.After the break, we move to the Chef's Table where deadly air pollution levels surged in India's capital of New Delhi; and, Dutch officials vowed to erect a permanent memorial to Black American soldiers who helped liberate the Netherlands from the Nazis, after the Heritage Foundation complained the American Battle Monuments Commission of defying Trump's purge on racial diversity programs.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.

To mark 20 years of Design Matters, Debbie Millman revisits standout moments with Julia Turshen, Christina Tosi, Gabrielle Hamilton, Fanny Singer, and Will Guidara—voices who reimagined how we cook, write, and welcome. From recipe testing as poetry to tinkering with desserts, from building a neighborhood bistro to building a culture of “unreasonable hospitality,” these excerpts show how design shapes flavor, service, and the shared joy of a good meal.Interested in learning more about upcoming TED events? Follow these links:TEDNext: ted.com/futureyou Hosted on Acast. See acast.com/privacy for more information.

On this week's episode of The RV Atlas Podcast, we're heading out on an unforgettable culinary adventure with Linda Ly, author of The Route 66 Cookbook: The Best Recipes from […] The post The Route 66 Cookbook: A Culinary Road Trip with Linda Ly appeared first on The RV Atlas.

Many of us in the South were lucky enough to grow up surrounded by women whose devotion to family and culinary skills filled our lives with delicious food. This week, we pay tribute to those flavor mavens with a trio of interviews celebrating Southern women's culinary voices. We begin with Toni Tipton-Martin, who serves as editor-in-chief for Cook's Country magazine, which is published by America's Test Kitchen. Although Toni is not a Southerner by birth, through her role at ATK, she developed a passion for Southern cooking, with a special fascination for the women who played such an influential part in its development. Along with TV personality Morgan Bolling, Toni recently shepherded the publication of When Southern Women Cook, which features 300 recipes and stories from 70 Southern contributors. Next, we speak to Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with a new voice of the South, Vassiliki Ellwood Yiagazis, owner of Smoke & Honey in New Orleans. The restaurant and menu draw on Vassiliki's Jewish heritage and her upbringing in Greece. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Juice Basin and Owner Madeline VricellaAmaris welcomed Madeline Vricella, co-owner of Juice Basin, to discuss her background in hospitality and the family's connection to the juice industry. Madeline shared her experience working in hotels and her family's history in citrus, which she felt that owning Juice Basin was meant to be. They discussed the smooth transition when Madeline and her partner took over ownership of the business' original founder, and Madeline expressed gratitude for the ongoing support from the previous owner. The conversation also touched on the importance of using organic fruits in their products and the collaborative aspect of preparing juices.Madeline discussed Juice Basin's sourcing challenges, noting that they are the only USDA organic certified juice manufacturer and rely on partners to source organic fruits year-round. She explained that while they try to stay seasonal, they sometimes need to substitute with other juices like greens or beet when certain fruits are unavailable. Madeline further explained that Juice Basin offers 45 different juices and various cleanses, including a popular bridal cleanse and custom options for special dietary needs. She highlighted the benefits of wheatgrass shots, which are known for their energy-boosting and immune-boosting properties, and mentioned that some customers use shots like the Painless Shot (ginger and turmeric) for daily maintenance. Madeline also noted that the business ships products nationwide and is looking to expand its online presence to reach more customers.https://www.juicebasin.com/Chef Jim Hasson with Stargazy, Tanglewood Fire & Smoke, & Passion Projects/other Collaborations:Jim shared his career journey, starting with his childhood where he learned to cook with limited resources and watching PBS cooking shows. After briefly working as a police officer, he transitioned into the culinary industry, working at various restaurants including fast-casual concepts which eventually led to working inside higher-end restaurants. He described how he took jobs focused on learning new skills, eventually becoming a plant manager at a butcher before helping open Royal Boucherie where he worked the raw bar. Always a hard worker, Chef Hasson has worked multiple jobs at once, including his current roles at Stargazy off of East Passyunk Ave, Tanglewood Fire & Smoke in Folsom, PA, and current passion projects under his well-named endeavor, "Jimmy Biscuits" with New Jersey-based businesses.https://www.tanglewoodfireandsmoke.comhttps://www.stargazywastaken.comhttps://www.instagram.com/jimmybiscuits1971/?hl=enhttps://www.haddonculinary.comhttps://cupcakecarnivale.comReplay from Nov 4th 2024: Jezabel's Cafe:Jezabel Careaga's passion, traditions, and love of food is palpable when you hear her story in her own words on this week's Food Farms And Chefs Radio Show.  With origins in the hospitality and business management, Jezabel's hands-on approach guided her to creating a venue that was welcoming to not only visitors of Jezabe's Cafe, but also to the individuals who work in the spaces that she crafted by hand. Ultimately, she shares the comforting meals she grew up with through her menu, store, and bakery.  https://www.jezabelscafe.com

On Nov. 15, Beignet Fest in New Orleans will host its 8th annual event. Not only is this festival highlighting a culinary fan favorite, the event as a whole was created to support the Beignet Fest Foundation and its mission to celebrate and support children with autism and their families. This week, we hear from festival founder Sherwood Collins, who tells us about the creation of Beignet Fest, the foundation's many community endeavors and what everyone can expect at this year's event. 

Hedrun Metzler, the author of the German Heritage Baking Cookbook joins Maria to talk about the connecting power of baking, as well as the importance of passing down memories and recipes through the generations.Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠⁠⁠

In this special episode, we join James Beard Award-winning chef, baker and author Nancy Silverton in her new beautiful restaurant, Osteria Mozza, in Washington DC. Nancy takes us back to her childhood kitchen in Southern California where her mama refused to take shortcuts -- swearing off "convenience cooking" and microwave meals. She reveals that her cooking journey started after a crush she had in college and talks about how she re-learns to love cooking every year in her kitchen in Italy. Plus, we learn how to make her mama's Brisket al Fomo.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.