Podcasts about Culinary arts

Guest Grant Itomitsu joined Kapiolani Community College in 2003, thanks to a phone call from the Culinary Arts department at KCC asking if he'd be interested in returning to the campus as an instructor. Since 2019, as KCC's Culinary Arts Department Chair, he shares more on the Culinary Institute of the Pacific, the fundamentals in the kitchen, and how the Hawaii Food and Wine Festival helps new chef(s)-in-training get additional real world experience outside of the classroom. Also, did you know about the Food and Dining options at KCC (as of 2026)? Good stuff!Kathy With a K is your host."Hawaii Matters", a community program that airs on Sundays at 6:30 a.m. Hawaii across Pacific Media Group Oahu radio stations: KDDB 102.7 Da Bomb | KQMQ HI93 | KUMU 94.7 KUMU | KPOI 105.9 The WaveTo be featured or for inquiries on "Hawaii Matters", please email: kathywithak@1059thewavefm.com

Fred Csibi-Levin is a scientist-turned-pastry-chef dedicated to combining the precision of the scientific method with the artistry of pastry. Fred brings an analytical lens to the art of dessert-making; exploring how texture, temperature, and flavor interact to create harmony with visual appeal. After earning his pastry degree from the Cambridge School of Culinary Arts, Fred moved from the science bench to the kitchen laboratory, developing recipes, teaching, and consulting for bakeries and restaurants all over the US and abroad. He is the author of Mastering Macarons, where he breaks down complex techniques into approachable ones to successfully make macarons. His second cookbook, Pâtisserie Extraordinaire, showcases inventive, illusion-inspired desserts that blend techniques with modern artistry and surprise. Through his teaching, Fred shares a system that allows chefs and students to move beyond recipes and develop their own refined, visually striking creations. Fred's work has been featured by Buzzfeed, Tastemade, and the Pastry Arts Magazine, among others; he has competed on the Food Network, and his social media channels have amassed over 450K of followers. Website: docmacaron.com  Instagram: @fred.csibilevin In this episode we explore: Why he swapped a career in pharma to become a pastry chef Why Fred decided to focus on perfecting his technique for macarons Fred's top macaron tips from his book, Mastering Macarons Why he decided to focus on trompe l'oeil desserts in Patisserie Extraordinaire Some of the desserts featured in Patisserie Extraordinaire What he does as a pastry consultant The similarities between the scientific lab and the pastry kitchen And much more!

Teaching Nutrition to Doctors: Dr. Nate Wood, MD, inaugural director of Culinary Medicine at Yale School of Medicine, discusses the persistent lack of nutrition education in medical training. Wood defines culinary medicine as combining nutrition science, medicine, education, and culinary skills to help patients and trainees cook health-promoting food. He reviews diet's broad impact on chronic disease (cardiometabolic disease, dementia, cancer, mental health, MS), challenges in nutrition research, and Yale's approach emphasizing plant-forward, minimally processed foods while addressing controversies. Barriers to adoption include crowded curricula, lack of trained faculty, unclear competencies, and limited exam coverage, though nutrition is being added to Step exams. Wood describes free patient classes, community outreach, research showing culinary training boosts counseling confidence, GLP-1s as complementary to lifestyle change, and his upcoming book, “Food Figured Out,” due in 2027.

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

Why have we reduced the profound, human experience of eating into a sterile game of counting calories, optimizing nutrition, and "maxing" our productivity?Iowa State University's professor of practice, Dr. Scott Samuelson, joins host PJ Weary to discuss how the simple act of cooking can serve as a profound paradigm for leading a meaningful life.Dr. Samuelson explores the deep intersections of culinary arts and philosophical inquiry in his book, To Taste: On Cooking and the Good Life. They examine how true nourishment isn't found in abstract nutritional labels or industrial farming models, but rather requires active engagement, tradition, and shared human connection.In this conversation they explore: How conversations about Italian food with a Hegel scholar and moonlighting as a sous chef at a farm-to-table French restaurant revealed that cooking and philosophy are fundamentally the same pursuit. The dangers of the "barbarism of reflection"—how abstracting food into mere data points (like calories or gut biomes) strips away the cultural and relational essence of eating. Why the philosopher Alfred North Whitehead's stages of education—romance, discipline, and synthesis—perfectly mirror the journey of becoming a skilled cook and developing a personal style. The concept of playing the "Dodgeball of Evil" versus planting a "Garden of the Good," and why trying to be perfectly pure in our food ethics is less effective than actively growing honest practices around us. The problem with the modern obsession of "maxing" and optimizing our lives like industrial machines, rather than growing like diverse, resilient ecosystems. A poignant lesson from end-of-life care: why asking "what does a good day look like?" almost always centers around the simple joy of sharing a leisurely meal with loved ones.This is a conversation for anyone interested in philosophy, culinary arts, and intentional living who wants to reconnect with the rich, sensory experiences that make life truly worth living.Make sure to check out Dr. Samuelson's book: To Taste: On Cooking and the Good Life: https://www.amazon.com/dp/0226853667/Check out our website at chasingleviathan.com Who thinks that they can subdue Leviathan? Strength resides in its neck; dismay goes before it. When it rises up, the mighty are terrified. Nothing on earth is its equal. It is without fear. It looks down on all who are haughty; it is king over all who are proud. These words inspired PJ Wehry to create Chasing Leviathan. Chasing Leviathan was born out of two ideals: that truth is worth pursuing but will never be subjugated, and the discipline of listening is one of the most important habits anyone can develop. Timestamps0:00 Introducing Dr. Scott Samuelson 1:06 How Moonlighting as a Sous Chef Inspired a Philosophy Book 4:22 Why Cooking is the Perfect Paradigm for a Meaningful Life 7:44 Alfred North Whitehead and the Rhythm of Romance and Discipline 11:27 The Barbarism of Reflection and the Dangers of Abstracting Food 14:30 Why Reducing Meals to Pure Nutrition Harms Human Connection 17:20 How the Culture of Maxing and Optimization Weaponizes Health 19:17 Why Spending Leisurely Time in the Kitchen Defines a Good Day 25:53 Discovering the Romance of Culinary Arts through Lebanese Traditions 32:47 The Deep Intersubjective Meaning Behind Seasoning to Taste 36:27 Sourcing Fresh Ingredients and the True Ethics of Farm-to-Table Cooking 41:15 Why Cultivating the Garden of the Good Beats the Dodgeball of Evil 45:41 The Dangers of Monoculture Farming and the Industrial Human Model 49:49 Closing Thoughts

Nutrition is finally getting a seat at the medical education table. Dr. Jaclyn Albin, the new President of the American College of Culinary Medicine (ACCM), joins Dr. Sabrina Falquier to discuss strategies for weaving nutrition into medical education, and explains why a hands-on teaching kitchen can stick with learners in a way slides never will.  Dr. Albin also makes a compelling case for the broader team required to move this work forward, including chefs, dietitians, researchers, behavioral health professionals, public health experts, occupational therapists and farmers.  If you work in healthcare, teach, study or just want evidence-based answers about food and health, this conversation shows why the future of medicine is also being built in kitchens, not just lecture halls.In this episode we cover:·      Who is Dr. Jaclyn Albin [1:10]·      The role of nutrition in healthcare [1:50]·      Does nutrition belong in medical school curriculum? [3:30]·      No, we're not trying to turn doctors into dietitians. [5:30]·      Bridging silos to fix chronic disease and a broken food system [6:20]·      Why hasn't nutrition been historically part of medical education? [8:25]·      The difference between nutrition and culinary medicine [10:10]·      Different approaches to teaching nutrition in medical school [12:40]·      How Dr. Albin got into culinary medicine [16:45]·      Where we are today with nutrition education in medicine [20:00]·      Teaching kitchens [24:00]·      Two examples of a culinary medicine medical school elective [26:40]·      Ideal culinary medicine team [29:00]·      Where can MD's get evidence-based nutrition education? [32:30]·      What does success in culinary medicine look like? [35:50]ResourcesHealthy Eating Plate: Your Guide to Balanced Meals - https://youtu.be/riywZ8QtFdAWhat Do Doctors Actually Learn About Nutrition - https://alternativefoodnetwork.com/podcasts/episode-34-what-do-doctors-actually-learn-about-nutrition/Subscribe and Review: If you're passionate about the future of lifestyle medicine and healthcare innovation, subscribe and leave us a review. Your feedback helps us bring more evidence-based Culinary Medicine content to your feed.Credits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2026 Alternative Food Network Inc.Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.Show Topics Include: Nutrition, Food as Medicine, Health and Wellness Podcasting, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition, food podcast insights

When trying to get beef out to the masses, there's a step in the supply chain that has a lot of influence on what beef goes where: foodservice distributors. Hear from BJ Johnson and Pat Shepherd, who represent both the buy and the sell side of that equation. From sourcing and procurement to restaurant partnerships and consumer expectations, the message is clear — they don't want beef they have to push, they want pull-through demand. The pair covers the emerging Prime trends, how they combat volatility and the importance of being able to talk about all the work that happens back on the ranch.  HOSTS: Miranda Reiman and Mark McCully  GUESTS:  BJ Johnson, director of sales, Buckhead Meat of Atlanta Growing up near his family's farm in Huntsville, Ala., where they raised Angus cattle, cotton and soybeans, BJ developed a deep appreciation for agriculture and the food industry. He attended the University of Alabama, where he studied management, and later graduated from Johnson & Wales University with a degree in Culinary Arts in 2002. That same year, he began his career with Sysco.  Over the past two decades, BJ has served in roles across Alabama, Charlotte, Atlanta and Chicago, holding leadership positions in three of those markets. Alongside his teams, he helped launch two highly successful Certified Angus Beef® programs in North Carolina and Georgia and was honored as Certified Angus Beef® Marketer of the Year. Today, BJ serves as director of sales for Buckhead Meat of Atlanta where he leads a team of 26 sales consultants across the Southeast. Together, they proudly lead the nation in Certified Angus Beef® Prime sales. Pat Shepherd, director of beef procurement, Buckhead Meat of Atlanta Pat oversees beef sourcing and purchasing strategies for Buckhead Meat Company, the specialty meat division of Sysco, one of the nation's leading foodservice distributors. A University of West Georgia graduate with a culinary background, Shepherd joined the company in 2010 and discovered a passion for the beef industry. Today, he collaborates across the supply chain to ensure consistent quality, manage inventory and procurement, and help foodservice operators deliver an exceptional beef experience to consumers.   SPONSORS:   SenseHub Cow Calf®: Cattle reproductive success has relied on visual observation for decades ...  until now. SenseHub® Cow Calf provides a new approach to breeding success and time management. Learn about 24/7 collection of data and insights you can use to detect heats and more at SenseHub-CowCalf.com.  Angus Media: Don't let a busy schedule stop you from being the most informed breeder in the room. Click here to subscribe to the AJ Daily or the AJ Weekly. Don't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

Multi-talentedbest-selling author, podcast and ordained minister Yusef Marshall (aka “MistaYu”) talks about the story behind “They Call Me Mista Yu” plus co-authored“Born To Risk” & “The Heart of the Stepfather”! Yusef was born in Brooklyn,NY with multiple degrees in Business Administration/Management, ComputerProgramming, Certified Business Coaching and Culinary Arts, worked in foodservice for a decade plus serving as ordained minister in teaching andleadership development, and escaped death multiple times! Check out the amazingMista Yu on all major platforms and www.theycallmemistayu.wixsite.com/they-call-me-mista-ytoday! #podmatch #yusefmarshall #mistayu #brooklynnewyork #thecallmemistayu#podcast #author #borntorisk #theheartofthestepfahter #ordainedminister#businesscoaching #leadershipdevelopment #spreaker #spotify #iheartradio#spotify #apple #youtube #anchorfm #podbean #bitchute #rumble #mikewagner#themikewagnershow #mikewagneryusefmarshall #themikewagnershowyusefmarshall #mikewagnermistayu#themikewagnershowmistayu  

Multi-talentedbest-selling author, podcast and ordained minister Yusef Marshall (aka “MistaYu”) talks about the story behind “They Call Me Mista Yu” plus co-authored“Born To Risk” & “The Heart of the Stepfather”! Yusef was born in Brooklyn,NY with multiple degrees in Business Administration/Management, ComputerProgramming, Certified Business Coaching and Culinary Arts, worked in foodservice for a decade plus serving as ordained minister in teaching andleadership development, and escaped death multiple times! Check out the amazingMista Yu on all major platforms and www.theycallmemistayu.wixsite.com/they-call-me-mista-ytoday! #podmatch #yusefmarshall #mistayu #brooklynnewyork #thecallmemistayu#podcast #author #borntorisk #theheartofthestepfahter #ordainedminister#businesscoaching #leadershipdevelopment #spreaker #spotify #iheartradio#spotify #apple #youtube #anchorfm #podbean #bitchute #rumble #mikewagner#themikewagnershow #mikewagneryusefmarshall #themikewagnershowyusefmarshall #mikewagnermistayu#themikewagnershowmistayu  

Multi-talented best-selling author, podcast and ordained minister Yusef Marshall (aka “Mista Yu”) talks about the story behind “They Call Me Mista Yu” plus co-authored “Born To Risk” & “The Heart of the Stepfather”! Yusef was born in Brooklyn, NY with multiple degrees in Business Administration/Management, Computer Programming, Certified Business Coaching and Culinary Arts, worked in food service for a decade plus serving as ordained minister in teaching and leadership development, and escaped death multiple times! Check out the amazing Mista Yu on all major platforms and www.theycallmemistayu.wixsite.com/they-call-me-mista-y today! #podmatch #yusefmarshall #mistayu #brooklynnewyork #thecallmemistayu #podcast #author #borntorisk #theheartofthestepfahter #ordainedminister #businesscoaching #leadershipdevelopment #spreaker #spotify #iheartradio #spotify #apple #youtube #anchorfm #podbean #bitchute #rumble #mikewagner #themikewagnershow #mikewagneryusefmarshall #themikewagnershowyusefmarshall #mikewagnermistayu #themikewagnershowmistayu    Become a supporter of this podcast: https://www.spreaker.com/podcast/the-mike-wagner-show--3140147/support.

The CWB Association is proud to continue our collaboration with Skills/Compétences Canada on this special podcast series, where we will highlight the training, passion, and dedication,showcasing the road to WorldSkills Team Canada from the competitors, trainers, experts, and everyone involved as they prepare to head to the World Skills Competition in Shanghai, China,on September 22-27, 2026.A passion for food, a competitive spirit, and years of encouragement in the kitchen have helped shape Luca Assad's journey to the world stage. In this episode, Luca shares her path into Culinary Arts, the competitive drive that helped take her from provincials to nationals, and the demanding training behind her preparation for WorldSkills Shanghai 2026. Joined by her dad, Andrew, we also hear the family perspective on supporting a young competitor as she chases one of the biggest opportunities of her career.Follow Skills/Compétences Canada: Website: https://www.skillscompetencescanada.com/en/ YouTube: https://www.youtube.com/user/SkillsCanadaOfficial Instagram: https://www.instagram.com/skillscompetencescanada/ X: https://x.com/skills_canada Facebook: https://www.facebook.com/skillscanada TikTok: https://www.tiktok.com/@skillscompetencescanada  There is no better time to be a member! The CWB Association membership is new, improved, and focused on you. We offer a FREE membership with a full suite of benefits to build your career, stay informed, and support the Canadian welding industry. https://www.cwbgroup.org/association/become-a-member What did you think about this episode? Send a text message to the show!

Relebogile Mabotja speaks to Callum Condie from the Swiss Hotel School (SHS South Africa), Pholoso Sebola from Marriott Melrose Arch (HTA School of Culinary Art) who are part of the Junior Team Masakhane Chefs joined by Zana Alvarado part of SA Chefs team management about South Africa's next generation of culinary talent has taken its first step towards one of the world's biggest culinary stages, with the South African Chefs Association (SA Chefs) announcing its Junior Team Masakhane Training Squad for the 2026 Culinary World Cup in Luxembourg, the Culinary World Cup is one of the world's most prestigious culinary competitions, bringing together national teams from across the globe to compete at the highest level of professional cookery. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Litehouse CEO Kelly Prior, Panhandle Alliance ED Amy Longanecker and LPOSD Asst Superintendent Casey McLaughlin tell about the just launched commitment to providing a culinary arts program through LPOSD’s new Career Technical Education Center. The post August 5, 2026: PAFE, Litehouse launch $1M Culinary Arts fundraiser appeared first on KRFY Radio.

Earlier this summer we had a lobster bake of sorts under a pavilion at Saratoga Performing Arts Center, part of SPAC's Culinary Arts events with chef Devin Finigan. Finigan is owner of Aragosta and recognized as one of food and wine's best restaurants in both 2024 and 2025. Finigan shares stories from her debut cookbook 'A Kitchen on Goose Cove: Recipes from the Heart of Maine.' Joe Donahue spoke with Devin Finigan in May 2026.

Boardgames and coffee! The two were meant for one another. Gathering around a table to share an experience with your friends and family is core to how community happens.  In the last decade we have seen an explosion of gaming and coffee cafes meeting a need for connection over shared dice, boards, cards and cups.  Todays guest has been a pillar in this community for over 7 years and brings an incredible depth of knowledge and skill in hospitality, leadership, and culinary to the gaming table.  We are talking with Kevin Kerkoff of Hitherto Coffee and Gaming Parlour in Greenfield, IN!  Kevin J. Kerkhof is an entrepreneur, hospitality executive, educator, and culinary professional with more than 30 years of experience in foodservice, specialty coffee, retail operations, business development, and hospitality management. Throughout his career, he has built a reputation for combining operational excellence with a passion for culinary innovation, hospitality, team development, and creating exceptional guest experiences. Since 2019, Kevin has served as the Founder, Principal Owner, and General Manager of Hitherto Coffee & Gaming Parlour in Greenfield, Indiana. Under his leadership, Hitherto has grown into a unique community-focused destination that blends specialty coffee, food service, tabletop gaming, retail, and events. Prior to founding Hitherto, Kevin served as the Founding Chef and General Manager of Greyhouse Coffee & Supply Co. in West Lafayette, Indiana. During his tenure, he helped shape the organization's culinary and operational vision while providing leadership and oversight for hundreds of employees throughout the years. He played a key role in concept development, menu creation, facility design, budgeting, organizational leadership, and operational growth. Kevin earned a Bachelor of Science in Hospitality and Tourism Management from Purdue University and an Associate of Applied Science in Culinary Arts from Johnson & Wales University.  He has worked with and supported organizations including McDonald's, Whole Foods Market, Ecolab, Tyson Foods, Purdue University, the Culinary Institute of America, and the Specialty Coffee Association.   In our conversation about his career and boardgame cafe concept we discuss: Journey into Hospitality and Culinary Arts The Influence of Agriculture on Culinary Pursuits Transitioning to Coffee and Greyhouse Leadership Lessons from Greyhouse The Evolution and Financial Challenges Starting Hitherto Navigating the SBA Loan Process The Concept of a Board Game Cafe Creating a Unique Customer Experience Selecting Games for the Community Staffing for a Dual Concept Cafe Managing a Board Game Cafe Event planning and managing game and coffee events Advice for Aspiring Cafe Owners REGISTER NOW FOR THE SUMMER WEBINAR SERIES!  Build a Stronger Coffee Shop: One Step at a Time Great coffee shops don't happen by accident. They are built by hiring the right people, training them well, and leading them with clarity and consistency. In this live three-part Summer Webinar Series, Chris Deferio shares the practical systems and coaching insights that have helped coffee businesses build stronger teams, healthier cultures, and more resilient operations. Each webinar includes: Live instruction and Q&A PDF workbook One hour of virtual consulting for each live attendee Lifetime access to the recording Register for the individual sessions that fit your current needs, or scroll down to save 20% on the complete Summer Webinar Series. REGISTER NOW FOR THE SUMMER WEBINAR SERIES!    chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:

Carpe frite — the deep-fried carp of the Sundgau, the southernmost territory of Alsace — is one of the most distinctive and most localised food traditions in the whole of eastern France. Today's Food Tour de France episode starts in Mulhouse — the great industrial city of the Haut-Rhin, 24 kilometres from the Sundgau — and tells the full story of a dish that has been made in the fish pond country of the southern Alsatian plain since the twelfth century, when the monks of the Abbey of Lucelle first introduced fish farming to the region. A fresh carp, raised in the clear Sundgau ponds, briefly marinated in white wine, passed through a light breadcrumb coating and deep-fried in hot oil until the exterior is deeply golden and crackling and the interior is white, flaking and completely tender. Served with salad, chips, lemon and mayonnaise. Eaten with the fingers. The dish most people in France outside the Sundgau have never heard of — and the one that 30 Sundgau restaurateurs have been defending and celebrating through the Routes de la Carpe Frite since 1975.The episode covers the full story of the carpe frite — the legend of the shepherdess who cooked her mysterious Golden Fish for the Count of Ferrette and won permission to marry his son, the twelve-century monastic fish farming tradition of the Abbey of Lucelle, the specific conditions of the Sundgau ponds whose clear water gives the carp a delicacy entirely unlike its reputation, and the Routes de la Carpe Frite established in 1975 and awarded Remarkable Site of Taste status by the French National Council of Culinary Arts. We cover the Sunday lunch tradition that fills the restaurants of the Sundgau every week with families from across the Swiss and German borders, the village of Friesen — considered the capital of the carpe frite, 24 kilometres from Mulhouse — and the annual Carpailles that celebrate the dish with the same festive spirit it has always generated. And in 2025 the association celebrated its fiftieth anniversary — making this year the golden jubilee of one of the great food routes in Alsace.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The carpe frite episode connects to the pôchouse episode from Chalon-sur-Saône earlier in the series — both are ancient freshwater fish dishes specific to a particular landscape and a particular water, both are the food of a community that has been eating the same thing from the same source for centuries. And both reward the curious eater who takes the time to find them. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #CarpeFrite #SundgauFood #FoodTourDeFrance #TourDeFrance2026 #AlsaceFood

2026 may be the year of the GLP-1, but what are the risks to consumers who take this class of drugs? Suzy Badaracco, president of Culinary Tides Inc., explains the health risks associated with GLP-1 usage, and how the food industry can best serve this category of consumers. More about Suzy Badaracco and Culinary Tides: Suzy Badaracco, President of Culinary Tides, Inc., is a foresight expert with over 21 years of experience in trends intelligence and predictive forecasting. She holds a Bachelor of Science degree in Criminalistics, an Associate degree in Culinary Arts, and a Master of Science degree in Human Nutrition. Suzy's expertise is further enhanced by her training in military intelligence, Chaos theory, and predictive analysis techniques. Under her leadership, Culinary Tides, Inc. has become a premier consultancy in the food industry, renowned for its ability to accurately predict and profile trends across various domains, including food, beverage, consumer behavior, health, government, and technology. The firm specializes in identifying the birth, origin, trajectory, and longevity of trends, enabling food industry partners to strategically navigate the market. By revealing relevant patterns, Culinary Tides, Inc. empowers clients to develop products that resonate with customers, creating effective entrance, navigation, and exit strategies. Suzy Badaracco's insights and innovative methodologies have established her as a leading figure in foresight and trend forecasting. Get Connected: Email: sbadaracco@culinarytides.com Website: www.culinarytides.com LinkedIn https://www.linkedin.com/in/suzy-badaracco-7443144/ Youtube: https://www.youtube.com/channel/UCoLQOIVuKBxIEshiLj5xkXg Instagram: https://www.instagram.com/sbadaracco/

Bongani Bingwa speaks to MasterChef South Africa contestant Jeshen Govender following his elimination from the competition, reflecting on his standout performances, passion for vegetarian cooking, lessons learned from the kitchen, and what's next after his MasterChef journey. 702 Breakfast with Bongani Bingwa is broadcast on 702, a Johannesburg based talk radio station. Bongani makes sense of the news, interviews the key newsmakers of the day, and holds those in power to account on your behalf. The team bring you all you need to know to start your day Thank you for listening to a podcast from 702 Breakfast with Bongani Bingwa Listen live on Primedia+ weekdays from 06:00 and 09:00 (SA Time) to Breakfast with Bongani Bingwa broadcast on 702: https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/36edSLV or find all the catch-up podcasts here https://buff.ly/zEcM35T Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio7See omnystudio.com/listener for privacy information.

Graduands receive their full Caribbean Vocational Qualifications (CVQs) and are urged by education officials to embrace lifelong learning to successfully navigate an evolving job market shaped by AI and automation.

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

The first of the brothers Dearden to grace the pod! Tune into the pod to hear about his career, time on Top Chef and his social media empireGrowing up in Sterling, Va., Brandon Dearden was drawn to the kitchen, often found cooking alongside his grandma, helping at his father's restaurant job and cooking on a line while in high school. He shares his passion for food alongside his identical twin brother and fellow competitor, Jonathan, this season. After earning dual degrees in Culinary Arts and International Baking & Pastry, he trained in Las Vegas, Chicago, Los Angeles and San Francisco. His career includes notable roles with Alinea, Saison Hospitality Group, Wolfgang Puck's Fine Dining Group, Charlie Palmer's Aureole and Daniel Boulud's Dinex Group. Now residing in Hamilton, MT, Brandon is the chef and co-owner of Ember and Grano, bringing a live-fire-driven approach to Montana cuisine built on local grain, seasonal agriculture and trusted ranching partners. Ember focuses on incorporating local ingredients, spotlighting its terroir, beef and hyper-seasonal produce. Grano specializes in American-Italian cuisine with well-executed, simple ingredients. Brandon was recently named a James Beard Award semifinalist for Best Chef in the Mountains. Known for his ability to thrive under pressure, especially fueled by a friendly lifelong sibling rivalry, he approaches every challenge with focus and fire. Instagram: @chefauthorized

Michael Chernow is a New York City restaurateur, entrepreneur, and television host who has spent over two decades building one of the more recognizable names in the city's food scene. He started in restaurants at thirteen, worked his way up through the ranks as a bartender and bar manager at Frank in the East Village, and earned his degrees in Culinary Arts and Restaurant Management from the French Culinary Institute. In 2010, he co-founded The Meatball Shop with his childhood best friend, a concept that grew into a six-location empire complete with a critically acclaimed cookbook and one of the more inventive beverage programs in the city. In 2015, he launched Seamore's, a casual seafood restaurant built around fresh, sustainably sourced fish. He has since expanded into wellness with his WellWell drink brand and television with A&E's Food Porn. Having now sold a number of businesses, Michael Chernow is a seasoned businessman and is the host of the Kreatures of Habit Podcast. In this episode, we focused on Michael's growth trajectory from individual contributor to manager of large teams, how he negotiates deals with brands, and the power of asking for help. If you dig this podcast, will you please leave a short review on Apple Podcasts? It takes less than 60 seconds and makes a difference when I drop to my knees and beg hard-to-get guests on the show. I read them all. You can watch this podcast on my YouTube channel and join my newsletter on Substack. It's glorious. My first book, ONE LAST QUESTION BEFORE YOU GO, is available to order today. Get full access to Kyle Thiermann at thiermann.substack.com/subscribe

Apply for the Vilcek Foundation Creative Promise Awards in Culinary Arts to win $50,000 in unrestricted grant money. Click on ⁠⁠Vilcek.org⁠⁠ for more information. When we first sat down with Zainab Hasnain — DJ, producer, and writer FKA ZEEMUFFIN — back in 2022, she was already doing something remarkable: carving out space as a Pakistani immigrant woman in one of the most male-dominated creative industries in New York City. We're re-releasing this conversation now because a lot has changed since then, and we think it's worth revisiting. Since this episode was recorded, Zainab has played Boiler Room, Governors Ball, and Glastonbury. She opened for Palestinian-Chilean artist Elyanna across her sold-out North American Tour. She's been featured in the New York Times and appeared in the Gap's Summer Campaign. Original music is on the way. But this conversation is about how she got here — and it's just as compelling now as it was then. We talk about growing up between Lahore and Long Island, learning the viola, falling in love with punk and hip hop, and eventually trading a career in finance and tech for a pair of turntables. We get into what it means to be a Pakistani woman taking up space in DJ culture, the parallels between hip hop and immigrant identity, how gentrification threatens the authenticity of Black art forms, and why Zainab believes DJing is, at its core, an act of empathy. We also talk about food. Because on Immigrantly, we always talk about food. Join us in creating new intellectual engagement for our audience. You can find more information at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Please share the love and leave us a review on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠to help more people find us!  You can connect with Saadia on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@itssaadiak⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can follow Zainab on IG @_zainabnyc Email:saadia@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠ Host & Producer: Saadia Khan I Content Writer: Saadia Khan I Editorial review: Shei Yu I Sound Designer & Editor: Lou Raskin I Immigrantly Theme Music: Simon Hutchinson | Other Music: Epidemic Sound Immigrantly Podcast is an Immigrantly Media Production. For advertising inquiries, contact us at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ BOYOT (Belong On Your Own Terms) is the next step. It's our new app, designed to help you think through identity, culture, ambition, relationships, and the stories we carry — with guided reflections, prompts, and frameworks developed over years of conversations on this show. It's thoughtful. It's challenging. And honestly, it's the kind of space many of us wish existed earlier in our lives. If you're ready to go deeper than the podcast, subscribe to ⁠⁠⁠⁠⁠BOYOT⁠⁠⁠⁠⁠ and start the journey. Don't forget to subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Immigrantly Uninterrupted⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠for insightful podcasts. Follow us on social media for updates and behind-the-scenes content. Learn more about your ad choices. Visit megaphone.fm/adchoices

Apply for the Vilcek Foundation Creative Promise Awards in Culinary Arts to win $50,000 in unrestricted grant money. Click on ⁠Vilcek.org⁠ for more information. What does it feel like to leave your faith at the door, not because you're ashamed, but because you're exhausted? In this episode of Immigrantly, host Saadia Khan sits down with Salman Khan, a journalist, composer, and Executive Producer of More Muslim, a narrative podcast that tells Muslim stories from the inside out. Salman grew up Pakistani in Qatar, moved to New York in his late twenties, and found himself sneaking away to pray between classes — not because anyone told him he couldn't, but because the silence around him said enough. The conversation unpacks the exhaustion of being the only Muslim in the room, how colonialism built the "Muslim aggression" myth, why the mosque became a lifeline in New York in a way it never was back home, and what it costs to be the unofficial spokesperson for 1.8 billion people. This one is for anyone who has ever code-switched their way through an identity. Muslim or not. Join us in creating new intellectual engagement for our audience. You can find more information at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Please share the love and leave us a review on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠to help more people find us!  You can connect with Saadia on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@itssaadiak⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Helena is on IG ⁠here⁠ Email:saadia@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠ Host & Producer: Saadia Khan I Content Writer: Saadia Khan I Editorial review: Shei Yu I Sound Designer & Editor: Lou Raskin I Immigrantly Theme Music: Simon Hutchinson | Other Music: Epidemic Sound Immigrantly Podcast is an Immigrantly Media Production. For advertising inquiries, contact us at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ BOYOT (Belong On Your Own Terms) is the next step. It's our new app, designed to help you think through identity, culture, ambition, relationships, and the stories we carry — with guided reflections, prompts, and frameworks developed over years of conversations on this show. It's thoughtful. It's challenging. And honestly, it's the kind of space many of us wish existed earlier in our lives. If you're ready to go deeper than the podcast, subscribe to ⁠⁠⁠⁠BOYOT⁠⁠⁠⁠ and start the journey. Don't forget to subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Immigrantly Uninterrupted⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠for insightful podcasts. Follow us on social media for updates and behind-the-scenes content. Learn more about your ad choices. Visit megaphone.fm/adchoices

Apply for the Vilcek Foundation Creative Promise Awards in Culinary Arts to win $50,000 in unrestricted grant money. Click on Vilcek.org for more information What do you do with grief for something that never was? Helena de Groot spent years circling one of the most quietly radical questions a person can ask: whether or not to have a child. The result was Creation Myth — an 8-part audio memoir for CBC that became a Tribeca Festival Official Selection, landed on the New York Times Modern Love podcast, and earned praise from Death, Sex & Money to The New Yorker. In this conversation, Helena and Saadia go to the heart of it, not the podcast, but the ache underneath it. They talk about whose grief Helena was holding while making it, what people were willing to say on tape, and what she knows now that she wishes she'd known at the start. This episode is for anyone who has wanted, lost, chosen, or is still deciding. The grief rhymes, even when the stories don't match. Join us in creating new intellectual engagement for our audience. You can find more information at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Please share the love and leave us a review on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠to help more people find us!  You can connect with Saadia on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@itssaadiak⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Helena is on IG here Email:saadia@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠ Host & Producer: Saadia Khan I Content Writer: Saadia Khan I Editorial review: Shei Yu I Sound Designer & Editor: Lou Raskin I Immigrantly Theme Music: Simon Hutchinson | Other Music: Epidemic Sound Immigrantly Podcast is an Immigrantly Media Production. For advertising inquiries, contact us at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ BOYOT (Belong On Your Own Terms) is the next step. It's our new app, designed to help you think through identity, culture, ambition, relationships, and the stories we carry — with guided reflections, prompts, and frameworks developed over years of conversations on this show. It's thoughtful. It's challenging. And honestly, it's the kind of space many of us wish existed earlier in our lives. If you're ready to go deeper than the podcast, subscribe to ⁠⁠⁠BOYOT⁠⁠⁠ and start the journey. Don't forget to subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Immigrantly Uninterrupted⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠for insightful podcasts. Follow us on social media for updates and behind-the-scenes content. Learn more about your ad choices. Visit megaphone.fm/adchoices

We cover his love and hate for doing music. He talks about his inspirations in music. Who he aspires to work with. Did you know he has a love for the Culinary Arts and can whip up a fire ass meal? Oh Yeah, he has a catering business that he's working on too. The hustle don't stop do it???

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:04 — Another chaotic start: David accidentally goes live 10 minutes early, Amy drops off before we've even begun, and Domenica Marchetti is sitting patiently waiting while the hosts sort themselves out. Welcome to live television, folks, take two.* 5:47 — Big news: SiriusXM signed us!: David announces that SiriusXM has reached out, signed a $2.1 million contract, and created an entire channel called “Culinistas” for them. Amy plays it beautifully straight — until someone notices it's April 1st. David: “Do you realize SiriusXM has no idea who we are? I bought it!” April Fools. Amy: 1, David: 1.* 9:39 — Amy's food week: Providence, Rhode Island food festival: Amy attended a celebration of Providence's dining scene — a city that, like Portland, Maine, punches way above its weight in food culture. She toured Johnson & Wales College of Culinary Arts, did a panel with food writer elyse major, and came away wanting to move there immediately.* 11:41 — This week's bread bake: the Levain: Amy's sourdough rhythm continues — this week a classic nearly-all-white sourdough with a touch of rye flour. A Levain. Beautiful and tangy.* 11:53 — Amy's Passover Seder prep: Amy is getting her brisket going and making chicken stock for matzo ball soup. Her Seder menu also includes crispy glazed sweet potatoes (mandolined, stood up like hassleback, glazed with brown sugar and butter) and roasted asparagus with Parmesan.* 13:02 — David's food week: Portuguese Flourless Almond Cake disaster: David attempted his Portuguese almond flourless cake — a recipe he hadn't made in 25 years — for Passover at Fred and Ginger's house. He forgot the butter. Alan had to drive to the gas station to buy eggs. ADHD: 1, David: 0. He went to an ADHD coach this week, however — and reports it's going well.* 15:01 — Domenica's food week: Domenica's retired husband has been doing all the cooking, which has been wonderful. Highlights: grilled swordfish steaks with asparagus and roasted red pepper, and enchiladas made with a whole rotisserie chicken — left on the counter overnight, tragically.* 17:00 — Crab cake catastrophe: The One was making crab cakes from one-year-old canned crab. The tongue-tingling was histamine poisoning. They tasted it anyway. Don't be like David.* 19:41 — Book spotlight: Pimento Cheese: The Cookbook by Rebecca Lang: David recommends this deep dive into pimento cheese from the author of Around the Southern Table — lemony goat cheese pimento, Tex-Mex pimento, pineapple pimento, and pimento cheese with chili crunch. David riffs on his own deep-fried pimento cheese balls: firmed in the freezer, rolled in panko, fried at 375°F until oozy and golden.* 22:31 — Mrs. Appleyard's Vermont kitchen: Amy goes vintage with Louise Andrews Kent, who wrote under the pen name Mrs. Appleyard — a sort of 1940s–50s Martha Stewart of northern Vermont who wrote seasonal cookbooks chronicling life in the tiny town of Crosbury Common. Charming, funny, and findable in used bookshops.* 24:52 — Food news: Copenhagen's $340 chicken prix-fixe: A restaurant called Kylling (Danish for “chicken”) invites guests to spend the first 90 minutes of their dinner interacting with the chicken that will be served. The bread basket features cardamom buns made with chicken schmaltz. Art, or a lie? David fell for for. Again, April Fools. Amy: 2, David: 1.* 26:03 — Instagram's shadow ban on non-overhead food photos (April Fools, part 2): A “leaked memo” claims Instagram will shadow ban any food not photographed from above — including soup shot from the side. Amy almost sold it. David: “It was believable. I believe everything.” April Fools. Amy: 3, David: 1.* 27:53 — Guest: Domenica Marchetti on Italian Cookies: The main event. Domenica is a prolific food writer and the author of nine acclaimed cookbooks. Her new book, Italian Cookies: Authentic Recipes and Sweet Stories from Every Region, drops April 14th. It covers the genuine, regional Italian cookies — not Italian-American cookies (no rainbow cookies, no iced anise rounds) — organized by the north, central Italy, the south, and the islands.* 29:51 — The cookie that started it all: Canestraletto di Torigna: In 2017, Domenica bit into this crumbly, flower-shaped butter cookie from Liguria (Genoa) and fell down a rabbit hole. She went to the town where it's baked, found it has a history dating to the 15th century, and discovered a town of 2,000 people with eight bakeries dedicated to this one cookie.* 31:16 — Cookie pilgrimage: from Liguria to Saronno: From there it was the amaretti di Gavi (soft almond cookies from Gavi), then Voltaggio, then Saronno — where Domenica interviewed Paolo Lazzaroni, patriarch of the Chiostro di Saronno, the family behind the famous crunchy amaretti. His grandfather purchased a medieval cloister in the early 20th century, where the family has lived and worked ever since.* 34:03 — What's in the book (and what isn't): The book is organized regionally — cookies of the north, central Italy, the south, and the islands. In the islands chapter: Sicilian cucidati (buccellati) — butter pastry filled with fig paste, nuts, and chocolate. Not included: rainbow cookies, Italian-American iced anise rounds. This is Italy, not the neighborhood bakery.* 36:21 — Deep dive on the Serpetti: From the Castelli Romani hill towns outside Rome (where the Pope summers), these S-shaped butter cookies are made by a fifth-generation family in Monteportio Catone. The baker, Paola Rosazza Battore, wouldn't share her recipe — but let Domenica watch. Through pure visual reporting, Domenica reverse-engineered it.* 44:31 — Regional cookie trends from north to south: Butter in the north. Olive oil in the south and Calabria. Lard in some regions. Honey and mostocotto (cooked grape must) in areas where sugar was once scarce. The cookies reflect the landscape, the agriculture, and the history of each place.* 56:54 — Coming back: Domenica hints that this conversation is far from over. David floats the idea of a live “Mouthful” where Domenica bakes a cookie while they talk to her. She's in.* 57:51 — Farewell to Domenica: She's a prolific food writer, author of nine acclaimed cookbooks — from handmade pasta to preserving to traditional Italian cooking — and one of the most trusted voices in regional Italian cuisine. Italian Cookies drops April 14th. Pre-order now on Amazon.Recipes Mentioned* Matzo Ball Soup (with homemade chicken stock)* Brisket* Crispy Glazed Sweet Potatoes (mandolined, hassleback-style, brown sugar and butter glaze)* Roasted Asparagus with Parmesan* Portuguese Flourless Almond Cake* Grilled Swordfish Steaks with Asparagus and Red Pepper (Domenica's husband's)* Enchiladas (with rotisserie chicken — RIP, left on the counter)* Crab Cakes (from very old canned crab — do not recommend)* Deep-Fried Pimento Cheese Balls (David's riff — panko-crusted, fried at 375°F)* Pimento Cheese with Chili Crunch (from Pimento Cheese: The Cookbook)* Canestrelletti di Torigna (Ligurian flower-shaped butter cookie)* Amaretti di Gavi (soft almond cookies from Gavi)* Amaretti di Saronno (the classic crunchy ones from Chiostro di Saronno)* Serpetti (S-shaped butter cookies from the Castelli Romani, outside Rome)* Cucidati / Buccellati (Sicilian fig-filled butter pastry cookies)* Occhi di Bue / Frolini al Burro (jam-filled bullseye butter cookies, northern Italy)Books and Publications* Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti — dropping April 14th; pre-order on Amazon now* Pimento Cheese: The Southern Spread by Rebecca Lang* Mrs. Appleyard's Vermont cookbooks by Louise Andrews Kent — vintage, findable in used bookshopsWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

On today's show, host Esty Dinur is in conversation with four guests–Joe Bates, Matthew Borke, Rob Lee, and Gracie Waukechon–who are fighting against the reroute of the Enbridge Line 5 pipeline around the Bad River Band of Lake Superior Chippewa reservation in northern Wisconsin. Enbridge has begun construction on the reroute though the legal battle has not been fully resolved. Joe Bates discusses how he uses his drone to observe the construction. He's captured footage of the new easement where Enbridge plans to use horizontal directional drilling to install the new pipeline. Matthew Borke says that what we're hearing from the Trump administration is a forked-tongue message. He encourages folks to stay informed about the legal proceedings.  Gracie Waukechon says that this issue is personal. In light of the threat that the pipeline poses to the lands and waters of the region she says, “I feel as if my future has been taken away from me.” She's also worried about the future of resistance in light of a contract that Ashland County officials signed last month for policing protests.  Rob Lee talks about how Enbridge is starting to break ground on construction of the reroute, but it's not a foregone conclusion that they will get final approval. He reminds listeners that the oil that passes through Line 5 passes from Canada and back to Canada, which should concern people across the political spectrum.  Joe Bates is a Bad River Band of Lake Superior Chippewa tribal elder and water protector.  Matthew Borke was raised in southern Michigan and graduated as a Chef from Northern Michigan University's Culinary Arts program. Matthew has been organizing for the complete shutdown of Enbridge Line 5 since 2017 locally, nationally, and internationally. Rob Lee is a Senior Staff Attorney at Midwest Environmental Advocates. His work spans a wide range of environmental and public health issues. His areas of focus include PFAS contamination, oil pipelines, Clean Water Act compliance, wetlands and waterways, the Great Lakes, Wisconsin's Public Trust Doctrine, hazardous substances, mining, and open government. Gracie Waukechon/Meyāwāēw (May-yow-way) is a member of the Bad River Band of Lake Superior Chippewa and a Menominee Descendant. She resides near the Menominee Reservation with her family. Gracie is a student at the College of Menominee Nation and interns at the Sustainable Development Institute. Featured image of the proposed Line 5 reroute via the Wisconsin DNR. Did you enjoy this story? Your funding makes great, local journalism like this possible. Donate hereThe post The Fight Over Line 5 Is Far From Over appeared first on WORT-FM 89.9.

In this podcast episode ... They're learning more than just cooking and baking skills. We talk to culinary arts students at Ellis Tech as they also learn how to run a real life restaurant business as well.

Chef Von on Hustle, Reinvention and Building Something Real What does it take to bet on yourself when there’s no backup plan? In this episode of HarmonyTALK, host Greg Frigoletto sits down with Chef Ryan Von Smith, known as Chef Von, a self-taught chef whose journey spans Los Angeles, New York, Las Vegas, and Macau. After leaving Scranton, Pennsylvania, in search of something bigger, Chef Von worked his way from the door - as a bouncer - at Tao Asian Bistro into high-pressure kitchens across the country. When COVID shut everything down, he returned home and started cooking out of his mom’s kitchen, turning a moment of uncertainty into Chef Von & Mom, a restaurant rooted in family, community and bold flavor. Since then, he has stepped back onto the global stage, placing third at the World Master Chefs Competition, winning the 2024 World Rice Championship, and appearing on Gordon Ramsay’s Next Level Chef. This conversation is about more than food. It’s about risk, resilience, reinvention and the confidence to build something real, twice. FOLLOW HARMONYTALK PODCAST @harmonytalkpodcast Join Our Mailing List: https://www.harmonytalkpodcast.com/signup Instagram: https://instagram.com/harmonytalkpodcast Facebook: https://www.facebook.com/harmonytalkpodcast YouTube: https://youtube.com/@HarmonyTALKPodcast LinkedIn: https://www.linkedin.com/company/harmonytalkpodcast https://harmonytalkpodcast.com/ Follow Host, Lisa Champeau: https://www.instagram.com/lisachampeau/ Email harmonytalkpodcast@gmail.com for sponsorship and guest opportunities! See omnystudio.com/listener for privacy information.

Text us about this show.Ace Champion is one driven man. Whether it be in his music, being a chef, doing voiceover work, teaching, or one of his other ventures, there's no stopping him. As a musician, he has a deep passion for ancient music and playing the instruments that are connected to it. Whether it be one of over sixty different wind instruments (mostly a variety of flutes), a variety of ancient percussive instruments, and simply using his own voice, Ace brings ancient rhythms, melodies, and harmonies into today's world with soul and passion. Mix it up with his cajun specialties and you have the makings of one unique and special experience.Both songs on this podcast used with the permission of Ace Champion."Calm Waters" written and performed by Ace Champion© 2026 Ace Champion."Evening Hymn" written and performed by Ace Champion© 2025 Ace Champion.Melody Audiology LLCAudiology services for all. Specializing in music industry professionals and hearing conservation.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showVisit Into The Music at https://intothemusicpodcast.com!Support the show: https://www.buymeacoffee.com/intothemusic E-mail us at intothemusic@newprojectx.comYouTubeFacebookInstagramINTO THE MUSIC is a production of Project X Productions.Host/producer: Rob MarnochaVoiceovers: Brad BordiniRecording, engineering, and post production: Rob MarnochaOpening theme: "Aerostar" by Los Straitjackets* (℗2013 Yep Roc Records)Closing theme: "Close to Champaign" by Los Straitjackets* (℗1999 Yep Roc Records)*Used with permission of Eddie Angel of Los StraitjacketsThis podcast copyright ©2026 by Project X Productions. All rights reserved....

WorkSmart Hospitality and Culinary Arts apprenticeship student Cadyn Rollings is hosting an Italian Dinner as the culminating project of his apprenticeship on Friday, March 27th from 6 to 8 p.m. at the Maytag Student Center at Central

Turning the napkin sketch into a viable business is one of the most exhilarating and equally terrifying tasks in the entrepreneurial journey. Here in the High Country, we are fortunate to have several partner organizations and programs that can help a small business move from theory to reality.This week on Mind Your Business, we show how these partners work to provide insight and expertise for budding business owners -- through the lens of the food truck community.Road Ready: Food Truck Fundamentals is an upcoming workshop for those seeking to grow or sustain a food truck business. This two-day experience will be held March 25-26 and is organized through the Small Business Center at Caldwell Community College at Technical Institute, in conjunction with AppHealthCare,  Empowering Mountain Food Systems, and the Watauga County Cooperative Extension. While this conversation may highlight the process of staring a food truck, much of our discussion with facilitator, Dani Black, owner of Bigger Tables Culinary & Service Consulting, centers on the fundamentals of entrepreneurship, with some helpful tips for those considering the creation of a business in any industry.You'll also hear details about our entrepreneurship local support network, and how partners like the Small Business Center, App State's Center for Entrepreneurship, Mountain BizWorks, the SBTDC, and your local Chamber of Commerce can support the process of turning dreams into business realities!Mind Your Business is written and produced weekly by the Boone Area Chamber of Commerce. This podcast is made possible thanks to the sponsorship support of Appalachian Commercial Real Estate.Catch the show each Thursday afternoon at 5PM on WATA (1450AM & 96.5FM) in Boone.Support the show

Producer/host: Adina Salmansohn Other credits: Theme music written and performed by Ariel Chapman. A monthly show exploring Maine‘s culture, art and crafts that enrich our lives and bring us joy. This episode covers some innovative theater happening in Maine, including presenting and teaching Financial Literacy through the circus; Gilbert and Sullivan Operettas, updated; and a new youth theater program Downeast at the Milbridge Theatre and Community Arts Center. Guest/s: Lisa Leaverton, Chief Collaborator, Circus of Finance – inquirewithinproductions@gmail.com Deirdre McArdle and Deiran Manning – winterharbormusicfestival.org gilbertsullivanmaine.org Kimberly Laine, Executive Director, Milbridge Theatre and Community Arts Center – milbridgetheatre.org kimberly@milbridgetheatre.org About the Host: Adina Salmansohn started learning to play the trombone at the age of 8.  Her undergraduate years were at the Cleveland Institute of Music, where she studied with Robert F. Boyd of the Cleveland Orchestra.  After returning to her native New York, she played freelance in the NY Metro area, including multiple orchestras, big bands, and a 17 year stint with The Soundview Brass Quintet, which she founded in 1980. In addition, she had a busy career as an arts administrator, directing and teaching in Community Arts schools, light opera companies, and season programming for other non-profit organizations. Adina founded the Hudson School of Creative Arts in inner-city Yonkers, NY. After her second child was born, she returned to school, and earned a degree in Culinary Arts from the Culinary Institute of America. Her family then moved to the Chicagoland area, where she became Principal Trombone of the Skokie Valley Symphony Orchestra, and also served as a board member and Personnel Manager for many years.  In that time, she also taught Culinary Arts in high school.  She earned a Graduate Certificate in Museum Studies from Northern Illinois University in 2018. Upon retirement, she and her husband moved to Orland, Maine; she came out of retirement to teach in the JMG program. She performs with the Bangor Band, where she has been a Board Member at Large for four years, and is a member of a trombone quartet based at The University of Maine, The Bear Bones. The post Creative Maine 2/19/26: Maine Theater Initiatives first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

In this episode, we sit down with Ally (Aleka Selig), owner and founder of Ally & Eloise, a bakery that has become a staple in Columbia, South Carolina.Ally talks about her path from studying Studio Art and Art History at Sewanee to earning a degree in Culinary Art and Management from the Institute of Culinary Education in New York City, and how blending creativity with business shaped the way she runs her company today.She shares what it's really like to open and grow a food business, the lessons she's learned as an entrepreneur, and how she has scaled Ally & Eloise to multiple locations while maintaining quality, consistency, and community. We also talk about the realities of leadership, brand identity, and evolving as both a creative and a business owner.If you're interested in entrepreneurship, creative careers, or the behind-the-scenes work that goes into building a successful local brand, this episode is packed with insight and real talk.Thank you so much for listening! If you would like to see more from Ally & Eloise Bakeshop, you can find them here:Website: https://www.allyandeloise.com/Instagram: https://www.instagram.com/allyandeloisebakeshop/Facebook: https://www.facebook.com/ALLYANDELOISEBAKESHOP/This episode is sponsored by Columbia Family Chiropractor: https://www.cfcforhealth.comhttps://www.instagram.com/columbiafamilychiropracticIf you would like to follow us, we are on everything at Here For The Health Of It Podcast:https://www.instagram.com/columbiashottestpodcast/https://podcasters.spotify.com/pod/show/hereforthehealthofit

Father Nathan's guest this week is his nephew, Andrew Monks. Andrew shares his culinary journey, highlighting that pursuing one's passion with purpose can lead to joy.Andrew is a classically trained chef with a taste for adventure! His career as a chef has allowed him to live and work across many remote and beautiful corners of the globe, immersing himself in an array of different cultures and cuisines.Andrew now calls remote Western Australia home and lives with his wife, Mel, and Stock, the border collie. They both work as educators: Andrew passing on his experience and love of the Culinary Arts, and Mel at the other end of the education spectrum, teaching Kindergarten.Andrew and Mel continue to travel, teach, and inspire the next generation to open life's windows and let joy in.Click this link and let us know what you love about The Joyful Friar Podcast! Support the show​Connect with Father Nathan Castle, O.P.: http://www.nathan-castle.com https://www.facebook.com/fathernathancastlehttps://www.instagram.com/father_nathan_castle/?hl=enhttps://www.youtube.com/c/FatherNathanGCastleOPListen to the podcast: https://apple.co/3ssA9b5Purchase books: https://tinyurl.com/34bhp2t4 Donate: https://nathan-castle.com/donate. My Dominican brothers and I live a vow of poverty. That means we hold our goods in common. If you enjoy this podcast, please donate. 501©3 of the Western Dominican Province. Father Nathan Castle, O.P., is a Dominican Friar, author, podcast host, and retreat leader. Over the past 27 years, his unique ministry rooted in the Catholic Church's mystical tradition has helped more than 700 souls transition from one afterlife plane to a more joyful one. Father Nathan believes that providing such help is something the Holy Spirit has given him and his prayer partners to do. Theme music: Derek Gust

The primary focus of this podcast episode is the ongoing commitment of veterans and their supporters to uplift the veteran community through various initiatives and programs. We engage in a substantive dialogue about the multifaceted efforts undertaken by individuals such as Mike De Leon and JB Brown, who are actively involved in serving combat veterans and facilitating their transition into civilian life. Highlighted within our discussion are recent endeavors, including catering at significant events, supporting mental health initiatives, and mentoring younger generations entering the military. We also explore the establishment of culinary programs aimed at empowering veterans through the culinary arts, fostering both skill development and community engagement. This episode serves as a testament to the resilience and dedication of veterans, showcasing their unwavering commitment to one another and their collective growth.Takeaways:The podcast serves as a vital platform for veterans to discuss community support initiatives.It highlights the collaborative efforts of veterans in facilitating healing and support for one another.The episode emphasizes the importance of mentorship in helping veterans transition into civilian life successfully.Listeners are encouraged to participate in various veteran support groups and community events.The significance of culinary arts in providing therapeutic opportunities for veterans is thoroughly discussed.The hosts outline upcoming events that aim to foster camaraderie and support within the veteran community.

Dave's back on the pod with Eli and Marisa, and there's a ton of Best Bites to recap. If you're getting cabin fever and don't know where to go eat, we've got you. Alyssa Termini of C-CAP, the Careers through Culinary Arts Program, stops in to talk about how she and her team are preparing the next generation of restaurant professionals in Philadelphia, and how you can help. Her students have worked on Delicious City events like Hoagie Throwdown, and they'll be at The Tasties, which is THIS SUNDAY 2/1! Who will take home the Golden Pig? Get your tickets and join us at Live Casino & Hotel to find out. DeliciousCityPodcast.com has all the info.  (00:00) James Beard Semi-Finalists (07:49) Alyssa Termini from C-CAP (20:21) Best Bites: New spots and old favorites (33:30) Enough with neon signs and garden walls! (41:31) Tasties Updates: Philly's biggest night in food (46:02) The Saucy Dish: Special dinners, food news and more Podcast partners: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Episode OverviewIn this episode of The Articulate Fly, host Marvin Cash sits down with Tim Flagler to explore his lesser-known culinary journey and preview his extensive 2026 hosted travel schedule. While most fly fishers recognize Tim from his renowned tying videos and work at Tightline Productions, this conversation reveals his parallel passion for cooking and food that parallels his fly tying expertise. The discussion traces Tim's evolution from childhood family meals at the Jersey Shore through his mother's and grandmother's influence to his current fascination with Asian cooking techniques, particularly Japanese, Chinese and Thai cuisine. Tim shares cooking philosophy centered on sourcing quality ingredients, constant tasting during preparation and proper knife skills while detailing his upcoming 2026 adventures including golden dorado fishing on Argentina's Ibera Marsh, trophy brown trout on the Limay River, northern pike and bull trout in British Columbia's Northern Rockies and steelhead on Lake Erie. The conversation also touches on Tim's ongoing fly tying innovations focused on creating mottled, natural-looking patterns that better imitate the mottled appearance of living aquatic insects.Key TakeawaysHow Tim's family food traditions at the Jersey Shore mirror the collaborative, process-driven approach he brings to fly tying and teachingWhy sourcing the best possible ingredients and tasting constantly throughout preparation are the two most critical elements of successful cookingHow to book Tim's 2026 hosted trips to Argentina for golden dorado and trophy brown trout, British Columbia for northern pike and bull trout or Lake Erie for winter steelheadHow Tim is incorporating mottled, multi-colored patterns in his fly designs to better imitate the natural mottled appearance of living aquatic insects that signals protein to feeding troutTechniques & Gear CoveredTim discusses his ongoing fly tying evolution focused on creating mottled appearances in patterns rather than solid single colors, based on close observation and video documentation of living aquatic macroinvertebrates. He explains how blotches of different colors signal life and protein to feeding fish, making these techniques potentially more effective than traditional solid-colored flies. The conversation touches on trout spey casting as one of Tim's seminar topics at upcoming Fly Fishing Shows. Tim also draws parallels between cooking and fly tying, emphasizing that both crafts require quality materials, proper tools (sharp knives in cooking, quality hackle and partridge in tying) and understanding fundamental techniques before attempting complex work.Locations & SpeciesTim's 2026 hosted travel schedule spans diverse fisheries across multiple continents targeting various species. In Argentina, he hosts trips to the Ibera Marsh for golden dorado, classic Patagonia rivers including the Chimehuin, Collon Cura and Limay for trout, and a six-day camping float on the Limay River targeting trophy brown trout. His North American destinations include Spruce Creek in Pennsylvania, the Kootenai River in northwest Montana for rainbows,...

Producer/host: Adina Salmansohn Other credits: Theme music written and performed by Ariel Chapman. A monthly show exploring Maine‘s culture, art and crafts that enrich our lives and bring us joy. The episode covers Maine photographers past and present. Listeners will learn about wildlife photography, train photography, and historic pictures. Guest/s: Chris L’Abbe, Wildlife photographer @wildlife_by_chris Joey Kelley, Train photographer www.joeykelleyphoto.com/ Kevin Johnson, Photo Archivist, Penobscot Marine Museum penobscotmarinemuseum.org/ About the Host: Adina Salmansohn started learning to play the trombone at the age of 8.  Her undergraduate years were at the Cleveland Institute of Music, where she studied with Robert F. Boyd of the Cleveland Orchestra.  After returning to her native New York, she played freelance in the NY Metro area, including multiple orchestras, big bands, and a 17 year stint with The Soundview Brass Quintet, which she founded in 1980. In addition, she had a busy career as an arts administrator, directing and teaching in Community Arts schools, light opera companies, and season programming for other non-profit organizations. Adina founded the Hudson School of Creative Arts in inner-city Yonkers, NY. After her second child was born, she returned to school, and earned a degree in Culinary Arts from the Culinary Institute of America. Her family then moved to the Chicagoland area, where she became Principal Trombone of the Skokie Valley Symphony Orchestra, and also served as a board member and Personnel Manager for many years.  In that time, she also taught Culinary Arts in high school.  She earned a Graduate Certificate in Museum Studies from Northern Illinois University in 2018. Upon retirement, she and her husband moved to Orland, Maine; she came out of retirement to teach in the JMG program. She performs with the Bangor Band, where she has been a Board Member at Large for four years, and is a member of a trombone quartet based at The University of Maine, The Bear Bones. The post Creative Maine 1/15/26: Maine Photographers first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

Originally released April 18, 2024"I recently stumbled across this podcast and specifically the episode with Marcus Samuelsson. So tasty. I love how he explains cooking through sound."- Leon G.Witness culture and the unexpected converge, revealing the medley of tastes, sounds and experiences that influence the brand that is—Marcus Samuelsson. From a young age, Marcus aspired to be great by recognizing greatness in others. His path to becoming a decorated chef, restaurateur and philanthropist who's accolades include a 2023 Emmy Award (that makes two cameos in this podcast), was powered by creative and cultural experiences from his travels around the world. With restaurants spanning the US, Canada, Bahamas and his native Ethiopia, this eight-time James Beard Foundation award winner has inspired with his lyrical dishes from kitchens located in neighborhoods one might not expect to find them. Journey with us as Marcus dives into the why and how behind his ability to bring people and communities together while blurring the lines between music and cuisine until their cultural significance feels almost one and the same."Unglossy: Decoding Brand in Culture," is produced and distributed by Merrick Studios and hosted by Merrick Chief Creative Officer, Tom Frank, hip hop artist and founder of Pendulum Ink, Mickey Factz, and music industry veteran, Jeffrey Sledge. Tune in to on Apple Podcasts, Spotify, YouTube, or wherever you catch your podcasts. Follow us on Instagram @UnglossyPod to join the conversation and learn more at https://www.wearemerrickstudios.com/unglossy-podSend us a textSupport the show

Culinary Arts at SPAC Events features the talents of both local and visiting chefs along with a visiting guest cookbook author who share their expertise and insights alongside their food. Barbeque legend, James Beard Award Winning author, and host of PBS's “Project Fire” Steven Raichlen kicked off the Culinary Arts SPAC Fall season with a sizzling celebration of the griddle. His latest book is “Project Griddle: The Versatile Art of Grilling on a Flattop with Steven Raichlen.” [Encore airing.]

Producer/host: Adina Salmansohn Other credits: Theme music written and performed by Ariel Chapman. A monthly show exploring Maine‘s culture, art and crafts that enrich our lives and bring us joy. Listeners will learn about Mainers who use their crafting skills to do good in their communities. Guest/s: Rosa Moore, Executive Director and Jackie Perkins, Arts and Activities Director, HOME Inc. homeemmaususa.org Heidi O’Donnell, Art Teacher at Belfast Area High School, rsu71 hodonnell@rsu71.org Sara Brand-New sbrandnew@gmail.com Jillian Liversidge jillianliver@gmail.com About the Host: Adina Salmansohn started learning to play the trombone at the age of 8.  Her undergraduate years were at the Cleveland Institute of Music, where she studied with Robert F. Boyd of the Cleveland Orchestra.  After returning to her native New York, she played freelance in the NY Metro area, including multiple orchestras, big bands, and a 17 year stint with The Soundview Brass Quintet, which she founded in 1980. In addition, she had a busy career as an arts administrator, directing and teaching in Community Arts schools, light opera companies, and season programming for other non-profit organizations. Adina founded the Hudson School of Creative Arts in inner-city Yonkers, NY. After her second child was born, she returned to school, and earned a degree in Culinary Arts from the Culinary Institute of America. Her family then moved to the Chicagoland area, where she became Principal Trombone of the Skokie Valley Symphony Orchestra, and also served as a board member and Personnel Manager for many years.  In that time, she also taught Culinary Arts in high school.  She earned a Graduate Certificate in Museum Studies from Northern Illinois University in 2018. Upon retirement, she and her husband moved to Orland, Maine; she came out of retirement to teach in the JMG program. She performs with the Bangor Band, where she has been a Board Member at Large for four years, and is a member of a trombone quartet based at The University of Maine, The Bear Bones. The post Creative Maine 12/18/25: Crafting for Good first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

Stephen Grootes speaks to Wandile Sihlobo, Chief Economist of the Agricultural Business Chamber of South Africa about the industry’s cautious optimism for the 2026 harvest and the role of favourable weather conditions in sustaining agricultural growth. In others interviews, Chef Peter Tempelhoff reflects on his remarkable career journey, shares how he became the first South African chef to earn the prestigious Three Knives at the Best Chef Awards, and reveals the inspiration behind his acclaimed FYN dining experiences. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   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/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Where did the staple of modern Irish cuisine, the spice bag, come from? And, where is it going? Dr. John Mulcahy, from Technological University Dublin, School of Culinary Arts & Food Technology, joins guest host Fionnuala Jones to discuss!

Show Notes: Trisha Pérez Kennealy describes her initial stint in New York in commercial banking, followed by investment banking and studying to become a chef at Le Cordon Bleu in London, where she lived for three years. She moved back to the United States, settling in Lexington. She has three children and while they were little, she was active in town meetings, became a town official,  and advocated for public education.  In 2010, Trisha bought a property near the Battle Green in Lexington and converted it into a luxury hotel with 22 guest rooms and a restaurant. It opened in 2014 and has since received four stars from Forbes and earned Michelin Keys status. Trisha still runs the inn today.  An Entrepreneurial Spirit Trisha shares that she always knew she would be an entrepreneur, influenced by her Puerto Rican heritage and her father's business. She ran the dance and theater program for Cambridge City School kids during her undergrad years, which was an entrepreneurial endeavor. Trisha admired successful businesspeople who transitioned to public service and felt that her banking experience would be an asset to any entrepreneurial venture. She talks about how her background and family influenced  her love of cooking. She emphasizes the importance of cooking and is a firm believer that food is medicine. She also emphasizes the importance of "breaking bread" as a strong element of building a successful and supportive community. Creative Pursuits and Community Building in the Kitchen Trisha talks about how her background and family influenced  her love of cooking. She emphasizes the importance of cooking and is a firm believer that food is medicine. She also emphasizes the importance of "breaking bread" as a strong element of building a successful and supportive community. Her passion for cooking, developed from a young age, led her to pursue professional chef training at Le Cordon Bleu. Trisha explains that her training at Le Cordon Bleu was technical and applicable to various culinary traditions, not just French cuisine. She talks about finding the best ingredients and how to do as little as possible to the ingredients, and the importance of technique. She explains how she is influenced by her passion for agriculture and local products.  Running a Luxury Inn Trisha describes the Inn at Hastings Park, highlighting its focus on American design aesthetic and high-touch service and the lengths she went to in the design and decor. The restaurant menu is developed with a focus on New England cuisine and offers a well-curated dessert menu. Trisha describes featured items on the menu and discusses the challenges of running a small luxury inn, including the tech-intensive nature of the business and the importance of data management. She emphasizes the value of hiring well-trained staff and being willing to learn and get hands-on with various tasks. Trisha mentions she was surprised to find that it's easier to run a larger property due to fixed costs, but smaller properties offer more personalized service. She highlights the importance of personalization and making guests feel seen and valued, and explains how they have supported long-stay guests during challenging times like medical treatments or family emergencies.  Accolades for the Inn Trisha talks about the impact of receiving a Michelin Key, which brought significant press coverage and increased visibility. She shares her passion for teaching people how to cook through social media, which has led to meaningful interactions with her followers. Trisha describes the importance of making cooking approachable and encouraging people to experiment with recipes. She mentions the success of her social media content, including videos and reels, which have reached a wide audience. The Value of Serving in Public Office Trisha reflects on her role as the Senior Class Gift Chair, which fostered lifelong friendships and a deep commitment to giving back to Harvard. She discusses her involvement in various alumni activities, including serving on the Dean's Advisory Council for the Radcliffe Institute. Trisha shares her experience as a representative for town meetings in Lexington, where she worked on appropriations for the municipality and schools including, zoning policy, and capital expenditures. She emphasizes the importance of civic engagement and the value of serving in public office to bring new perspectives and ideas.  Historical Preservation and Community Engagement Trisha highlights her work on the town's Tourism Committee, which led to the construction of a new visitor center in Lexington. She describes the 250th anniversary of the American Revolution, which was celebrated with significant events and community involvement. Trisha shares her pride in preserving the tradition of hospitality in Lexington through the Inn at Hastings Park. She reflects on the importance of historical preservation and community engagement in her work. Harvard Reflections Trisha discusses the impact of the Constitutional Law course with HW Perry, which taught her to explore both sides of an argument and think rigorously. She mentions her admiration for Michael Sandel, who encouraged critical thinking and the exploration of ethical questions. Trisha emphasizes the importance of learning how to think and express opinions at Harvard, which has been valuable in her professional and personal life. She reflects on the broader impact of her Harvard education, which fostered a lifelong commitment to learning and service. Timestamps: 02:46: Entrepreneurial Spirit and Early Influences  09:24: Transition from Banking to Culinary Arts  18:00: Challenges and Lessons in Running a Luxury Inn 25:48: Impact of Michelin Key and Social Media Engagement  29:29: Role as Senior Class Gift Chair and Town Meeting Member  36:05: Significant Projects and Achievements 39:17: Influence of Harvard Courses and Professors Links: Trisha's Instagram: @trishaperezkennealy LinkedIn: https://www.linkedin.com/in/trishaperezkennealy/ The Inn at Hastings Park: https://www.innathastingspark.com/ Town Meeting Bistro: https://www.innathastingspark.com/dine/town-meeting-bistro/ Hotel Instagram:https://www.instagram.com/innhastingspark/ Featured Non-profit: This week's featured non-profit is brought to you by Somava Saha who reports: " Hi. I'm Somava Saha, class of 1992. The featured nonprofit of this episode of The 92 Report is Well being and Equity in the World, or We in the World. We in the World works to create a more just and abundant future for everybody by unleashing the power and possibility of communities experiencing poverty over the last five years. As founder and CEO, I've gotten to watch over 11,572 jobs created in communities that are experiencing the greatest harm, and watched as those leaders then went on to restore 195,000 years of life for birthdays in those communities, supported a million and a half of their neighbors to be safe and well in the pandemic and restored that at a 30 to one return in investment, far better than would have been possible had somebody else come in to rescue them. In this time that work is needed more than ever. Please come and learn more about us at Well being and Equity in the World or We in the World. That's W, E, I N, T, H, E, W, O, R, L, d.org, and now here's Will Bachman with this week's episode.  To learn more about their work, visit: https://weintheworld.org/   *Show notes and transcript are AI generated.  

State education leaders have picked the next Montana Teacher of the Year. The award recognizes excellence in the classroom. This year's recipient is culinary arts teacher Kortney Douma of Belgrade High School. She joined MTPR's Austin Amestoy to talk more about the award and what it's like to merge the kitchen and the classroom.

Culinary Arts at SPAC Events features the talents of both local and visiting chefs along with a visiting guest cookbook author who share their expertise and insights alongside their food. Barbeque legend, James Beard Award Winning author, and host of PBS's “Project Fire” Steven Raichlen kicked off the Culinary Arts SPAC Fall season with a sizzling celebration of the griddle. His latest book is “Project Griddle: The Versatile Art of Grilling on a Flattop with Steven Raichlen.”

Author Bio: Sam Bilton has been intrigued by food history ever since her grandmother gave her a battered copy of Mrs Beeton's Cookery Book. Inside this book was a collection of handwritten recipes dating from around 1871 collated by her grandmother's Great Aunt Eliza. This little book would spark an interest in historical food which began as a hobby but would lead to a Masters in Culinary Arts and a career as a food historian, author, podcaster and supper club host/chef.Sam's first book on the history of gingerbread won a World Gourmand Cookbook award in 2021. She has also published Fool's Gold: A History of British Saffron (Prospect Books, 2022); The Philosophy of Chocolate (British Library Publishing, 2023) and Much Ado About Cooking, in collaboration with Shakespeare's Globe (October 2025).  She also contributed an essay on Christmas food traditions for the Phaidon Christmas Book (2023). Sam is the editor of Petits Propos Culinaires (PPC) an international journal on food, food history, cooking and cookery books and is a frequent contributor to national magazines, food festivals, television and radio. Sam produces and presents the Comfortably Hungry podcast which won the audio award for the Fortnum & Mason Food and Drink Awards in 2025. She is also a co-host/producer on the A is for Apple podcast.For further information visit sambilton.com  or follow Sam on Instagram and Bluesky @mrssbilton.Much Ado about Cooking (UK) October 23 https://www.amazon.co.uk/Much-Ado-About-Cooking-Shakespearean/dp/1035427680Much Ado about Cooking (US) November 11 https://www.amazon.com/Much-Ado-About-Cooking-Shakespearean/dp/1035427680_____Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Chef Chris Amendola of foraged. a hyper-seasonal eatery returns to The Truth in This Art, joining the rarified air as one of just a handful of three-time guests.Amendola shares his journey as an executive chef and restaurant owner, revealing how embracing change and curiosity keeps his creative vision fresh in the kitchen. He discusses building community at Forged and now at Forged at Black Ankle Vineyard, highlighting the power of hyper-seasonal cooking and sustainable sourcing.Amendola reflects on lessons learned as both leader and creator—from taking risks with late-night cocktails to dreaming of a restaurant on a farm—and explains how he balances science and soul to craft memorable dining experiences. For Amendola, creative evolution means saying yes to opportunity and letting passion shape everything from menus to mentorship.Topics Covered:The role of resilience and curiosity in a chef's journeyBuilding community through food and leadership at ForgedThe value of seasonal ingredients and sustainable practicesCulinary creativity: lessons, risks, and joy in Baltimore's restaurant sceneGet a taste at forgedeatery.com and follow @forged.eatery on Instagram for the latest culinary updates and special events. Chris Amendola, chef-owner of foraged. Photo courtesy of foraged. Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★