Podcasts about Culinary arts

Students from the TVET School of Sustainable Agriculture and Culinary Arts present fresh produce to the Prime Minister, highlighting the importance of vocational training and food security.

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

Celine Maier, the EuroSkills Gold Medalist for Culinary Arts, decided after winning Gold to embark on a global, culinary journey.  Since 2024, she has been a culinary globetrotter, traveling through Europe, America, and Asia to explore the diversity of international cuisines, learn new techniques, deepen and expand her network, and experience cultural influences firsthand. In this podcast, Celine talks about the competitions she has participated in and how, during her journey, she continues to grow beyond her limits, consciously steps out of her comfort zone, learns new languages, and gains valuable self-knowledge.Celine has been working passionately in the hospitality industry since 2018 and has completed her apprenticeship as a certified Swiss chef. During her apprenticeship, she gained early insights into the world of culinary competitions and took part in numerous apprentice and cooking contests.Among the most formative experiences was her participation in the Bocuse d'Or and the SwissSkills, through which she qualified for the EuroSkills competition in Gdansk, Poland and won first place. In this interview, Celine describes this unforgettable experience and praises her mentors and coaches for their unwavering support.  During the recording of this interview, Celine was in China and had plans to visit and work South Korea and Japan.  Her passion and enthusiasm for the culinary arts is simply astounding and infectious for such a young woman.    

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

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

What happens when you wake up every morning with no idea what challenge the day holds? On this episode of Afternoons with Zweli, we’re joined by Josh from MasterChef South Africa, who pulls back the curtain on the show's grueling schedule and intense mental game. Josh reflects on the vital roles of patience and precision in the kitchen, especially when the clock is ticking against you. He recalls a "traumatic" moment involving a choux pastry disaster where he had to restart his entire process 30 minutes into the cook. Beyond the apron, we look at what’s next for Josh as he discusses an exciting future project that blends his passion for food with his background in interior design. It’s a conversation packed with humor, kitchen secrets, and inspiration for anyone who loves the art of the plate. Spend weekday afternoons with Zweli. He keeps you in the loop with everything from music and movies to sport and pop culture. Hear what the Word on the Street is, test your skills with the high-pressure 6 Out of 6, and get ready to be entertained. Thank you for listening to an Afternoons with Zweli podcast Listen live on Primedia+ weekdays from 12:00 to 15:00 (SA Time) to Afternoons with Zweli broadcast on 947 https://www.primediaplus.com/station/947 For more from the show go to https://buff.ly/FeeL6wY or find all the catch-up podcasts here https://buff.ly/pRBikjo Subscribe to the 947 Weekly Newsletter here https://buff.ly/hf9IuR9 Follow us on social media 947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg 947 on Instagram: https://www.instagram.com/947joburg 947 on X https://x.com/947 947 on YouTube: https://www.youtube.com/@947Joburg See omnystudio.com/listener for privacy information.

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???

It was the "gamble" that paid off. On this episode of Afternoons with Zweli, we’re catching up with Simphiwe "Sims" Kubeka, the fan-favorite Top 4 finalist from MasterChef SA Season 4. Sims takes us behind the scenes of his incredible journey from the MasterChef kitchen to the south of France, where he completed a high-stakes apprenticeship at Restaurant JAN under the mentorship of Michelin-starred chef Jan Hendrik van der Westhuizen. We discuss the pressure of elite global kitchens, his transition from software engineering to culinary art, and the personal milestones that have reshaped his world, including his recent journey into fatherhood. Sims also reveals his vision for the future: a restaurant of his own that celebrates South African culture with world-class technique. It’s a story of passion, persistence, and the power of a "ready smile" even when the heat is on. Spend weekday afternoons with Zweli. He keeps you in the loop with everything from music and movies to sport and pop culture. Hear what the Word on the Street is, test your skills with the high-pressure 6 Out of 6, and get ready to be entertained. Thank you for listening to an Afternoons with Zweli podcast Listen live on Primedia+ weekdays from 12:00 to 15:00 (SA Time) toAfternoons with Zweli broadcast on 947 https://www.primediaplus.com/station/947 For more from the show go to https://buff.ly/FeeL6wYor find all the catch-up podcasts here https://buff.ly/pRBikjo Subscribe to the 947 Weekly Newsletter herehttps://buff.ly/hf9IuR9 Follow us on social media 947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg 947 on Instagram: https://www.instagram.com/947joburg 947 on X https://x.com/947 947 on YouTube: https://www.youtube.com/@947JoburgSee omnystudio.com/listener for privacy information.

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.

Utah mayors urge Congress to do more on housing costs -- USU Culinary Arts Club tackling "cooking insecurity" on campus

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.]

In this episode, Hailey shares a powerful Ho-Chunk story. As the People of the Big Voice, the Ho-Chunk Nation embodies resilience, with voices like Chef Elena Terry leading the way. Through her nonprofit, Wild Bearies, Elena reconnects her community with ancestral culinary traditions. Moreover, Wild Bearies, using food as a means of empowerment, echoes a story of healing, heritage, and hope.The Bobber is brought to you by Something Special from Wisconsin: https://www.somethingspecialwi.com/Read the blog here: https://discoverwisconsin.com/a-ho-chunk-story-of-wild-bearies/Wild Bearies: https://wildbearies.org/; Smithsonian Institution: https://festival.si.edu/; Healing Traditions: Reviving Indigenous Foods with Wild Bearies: Healing Traditions: Reviving Indigenous Foods with Wild BeariesThe Bobber: https://discoverwisconsin.com/the-bobber-blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksHo-Chunk Nation: https://ho-chunknation.com/. Follow on social @hochunknation

Fluent Fiction - Spanish: Chasing Dreams on La Rambla: Inés' Leap into Culinary Arts Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2025-12-30-23-34-02-es Story Transcript:Es: La Rambla estaba llena de vida, luces festivas y el sonido alegre de los músicos callejeros.En: La Rambla was full of life, festive lights, and the cheerful sound of street musicians.Es: El aire era frío, pero dentro del café popular donde trabajaban Inés y Joaquín, todo era calidez y sonrisas.En: The air was cold, but inside the popular café where Inés and Joaquín worked, everything was warmth and smiles.Es: Inés era la barista, experta en hacer el mejor café de la zona.En: Inés was the barista, an expert in making the best coffee in the area.Es: Siempre soñaba con convertirse en chef.En: She always dreamed of becoming a chef.Es: Le encantaba la cocina, pero el miedo a dejar la seguridad del café la detenía.En: She loved cooking, but fear of leaving the security of the café held her back.Es: Joaquín, un viajero amante de nuevas aventuras, trabajaba en el café por un tiempo.En: Joaquín, a traveler who loved new adventures, worked at the café for a while.Es: Su energía positiva siempre inspiraba a quienes lo rodeaban.En: His positive energy always inspired those around him.Es: El invierno en Barcelona traía consigo las celebraciones de Año Nuevo.En: The winter in Barcelona brought with it the New Year celebrations.Es: La ciudad brillaba con luces, y la gente llenaba las calles deseando un nuevo comienzo.En: The city shone with lights, and people filled the streets wishing for a new beginning.Es: Joaquín notaba que Inés estaba preocupada.En: Joaquín noticed that Inés was worried.Es: Quería ayudarla, pero no sabía cómo sin arriesgar su nueva amistad.En: He wanted to help her, but he didn't know how without risking their newfound friendship.Es: Una tarde tranquila, mientras el café estaba menos concurrido, Inés decidió hablar con Joaquín.En: One quiet afternoon, while the café was less crowded, Inés decided to talk to Joaquín.Es: "Siempre estás de paso, Joaquín.En: "You're always on the move, Joaquín.Es: ¿Cómo lo haces?En: How do you do it?Es: ¿No te da miedo fracasar?"En: Aren't you afraid of failing?"Es: Joaquín sonrió.En: Joaquín smiled.Es: "Claro, Inés.En: "Of course, Inés.Es: A veces tengo miedo, pero cada lugar me enseña algo nuevo.En: Sometimes I'm afraid, but each place teaches me something new.Es: La vida es aprender y arriesgarse."En: Life is about learning and taking risks."Es: Inés escuchó atentamente su historia, de cómo perseguía sus sueños.En: Inés listened attentively to his story, about how he pursued his dreams.Es: "Te entiendo," dijo con un suspiro.En: "I understand," she said with a sigh.Es: "Quiero ser chef, pero no sé por dónde empezar."En: "I want to be a chef, but I don't know where to start."Es: El día de Nochevieja, el café estaba ocupado, pero los corazones estaban contentos.En: On New Year's Eve, the café was busy, but hearts were happy.Es: Inés y Joaquín ayudaron a servir las mesas, mientras los fuegos artificiales iluminaron el cielo.En: Inés and Joaquín helped serve the tables while fireworks lit up the sky.Es: En medio de la emoción, Inés tomó una decisión.En: Amidst the excitement, Inés made a decision.Es: "Voy a probar.En: "I'm going to try.Es: Voy a pedir plaza en una escuela de cocina."En: I'm going to apply to a cooking school."Es: Joaquín la animó.En: Joaquín encouraged her.Es: "Hazlo, Inés.En: "Do it, Inés.Es: Tienes talento.En: You have talent.Es: Y si nunca lo intentas, nunca lo sabrás."En: And if you never try, you'll never know."Es: Las palabras de Joaquín encendieron una chispa en su interior.En: Joaquín's words ignited a spark within her.Es: Al final de la noche, con la limpieza del café concluida, Inés le agradeció.En: At the end of the night, with the café's cleanup complete, Inés thanked him.Es: "Gracias por tu apoyo, Joaquín.En: "Thank you for your support, Joaquín.Es: Has cambiado mi manera de ver las cosas."En: You've changed my way of seeing things."Es: Joaquín, con su mochila al hombro listo para partir, se despidió.En: Joaquín, with his backpack on his shoulder ready to leave, said goodbye.Es: "Te deseo lo mejor, Inés.En: "I wish you the best, Inés.Es: Sé que lo lograrás."En: I know you'll make it."Es: Mientras Joaquín se alejaba por La Rambla, Inés sintió que algo en ella había cambiado.En: As Joaquín walked away down La Rambla, Inés felt that something inside her had changed.Es: Ahora veía el futuro no como un camino de miedo, sino de posibilidades.En: Now she saw the future not as a path of fear, but of possibilities.Es: Con valentía, tomó su teléfono y buscó una escuela de cocina.En: Bravely, she picked up her phone and looked for a cooking school.Es: La luz de un nuevo año brillaba sobre La Rambla, reflejando la esperanza y los sueños por cumplir.En: The light of a new year shone over La Rambla, reflecting hope and dreams yet to be fulfilled. Vocabulary Words:the warmth: la calidezthe traveler: el viajerothe spark: la chispathe backpack: la mochilathe path: el caminoto ignite: encenderto encourage: animarattentively: atentamentefestive: festivoto pursue: perseguirto dream: soñarto fulfill: cumplircheerful: alegreto risk: arriesgarthe fireworks: los fuegos artificialesthe beginning: el comienzothe fear: el miedothe decision: la decisiónto inspire: inspirartalent: talentothe heart: el corazónto shine: brillarthe adventure: la aventurato listen: escucharcrowded: concurridothe afternoon: la tardeto serve: servirto apply: solicitarto change: cambiargratitude: la gratitud

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.

The Olympics of food is coming to Ireland next February when the Michelin Awards hit our shores - but is enough fuss being made out of it?Joining Andrea to discuss is Food Writer, Corinna Hardgrave, Michelin-starred Chef JP McMahon and Jacinta Dalton, Head of Culinary Arts in ATU Galway.

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.  

On this week's episode we have long time chef and educator Ben Kiely. Head instructor at the Pacific Institute of Culinary Arts here in Vancouver. His many years of cooking in England and across Europe led him to Greece where he found himself falling for a Canadian woman and he followed her back to Vancouver and they started a family. A story as old as time. Especially for a cook. I hope you enjoy Ben's insights on this business and industry at large. I really enjoyed chatting with him. Send us your feedback

Today on the American Family Farmer, we're proud to bring you a stand-alone feature interview with Dawn Broeder, founder of Farm Fusion Cooking Classes and a lifelong champion of Colorado agriculture.Dawn's story begins on the family farm where she was raised—an environment that not only shaped her work ethic but also gave her a profound respect for the land and the animals in her care. As a young girl, she was responsible for feeding calves, tending their living areas, caring for the chickens, helping with milking, and assisting with daily horse care. She was part of cattle round-ups and participated in the necessary but tough work of maintaining a herd—de-horning, branding, castrating, and everything in between. These early experiences gave her an intimate understanding of what it means to steward animals, manage a farm, and sustain a family through agriculture.While Dawn's roots were in ranch life, she also discovered a deep love for cooking. That passion eventually led her to pursue formal training at Escoffier School of Culinary Arts in Boulder, where she earned her culinary certificate and expanded her skillset beyond the ranch kitchen.But like many who grow up connected to the land, Dawn felt the pull to return home. Today, she and her husband have blended their worlds—agriculture and culinary arts—into a truly unique operation: a barn-based teaching kitchen where they host immersive, hands-on cooking classes. Farm Fusion allows guests to experience food at its source, learn how ingredients are grown and raised, and develop the confidence to cook real, wholesome meals. From harvesting ingredients to preparing delicious dishes, students gain a genuine farm-to-table experience rooted in connection, education, and respect for where food comes from.In this conversation, Dawn shares her journey from childhood chores to culinary school to becoming a farm-to-table educator. She explains how Farm Fusion is helping people reconnect with agriculture at a time when many feel disconnected from the origins of their food. And she offers insight into the joy, challenges, and deep fulfillment that come with building a teaching kitchen on a working ranch.Whether you're a farmer, a foodie, or someone who simply appreciates a great back-to-the-land story, Dawn's passion shines through. Her work is a reminder that cooking isn't just a skill—it's a bridge between the earth, the farmer, and the family table.Learn more about Dawn's classes and story at farmfusion.org. Website: AmericanFamilyFarmerShow.com Social Media: @GoodDayNetworks

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

Foods of the African Diaspora Presented by Rahim Muhammad and Magic Johnson, Mahari restaurant, Chicago's Hyde Park America offers a melting pot of cuisines, with the foods from such countries as Mexico, Italy, France and China becoming as familiar to us as apple pie. But there's an entire continent, Africa, where most of us have not explored its vast cuisine, let alone the cuisine of the African diaspora. Do join us as principals from the recently opened Mahari restaurant in Hyde Park talk about their culinary creations that pay homage to the diverse culture that has shaped their heritage; Mahari Chef Rahim Muhammad and special events coordinator Magic Johnson will take us on a culinary journey that celebrates the diverse traditions and foods of the African diaspora. They will weave together the flavors and traditions from Africa, the Caribbean, creole, Afro-Latina, and soul food cuisines to the comfort foods of the American South; Bios: Rahim Muhammad, executive chef, is a third-generation chef. Born in Chicago and raised in Baton Rouge, Louisiana, Chef “Rah” graduated from Chicago's Le Cordon Bleu College of Culinary Arts and launched his career as an apprentice to Chef Art Smith at Table 52. Magic Johnson is Director of Community and Culture at Mahari. *** Wednesday, August 27, 2025 *** Recorded via Zoom on CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

On this weeks episode, we chat with Certified Master Chef and Educator Tobias Mcdonald. Currently on faculty of Culinary Arts at Vancouver Community College. Tobias and I discuss his time her in Vancouver going through his apprenticeship and working with very strong mentors such as JC Felicella, Scott Jaeger and Bruno Marti. We then go through the challenges of the Certified Master Chef program and potential pathways to improve the entire Red Seal and cook training system. I hope you enjoy the chat as much as I did. Send us your feedback

Send us a textWhat happens when God interrupts the life of a successful chef battling addiction to create a musical ministry unlike anything in mainstream Christian culture? James Bizak's testimony will challenge everything you think you know about deliverance, purpose, and authentic worship.Raised with creative passions and Catholic school foundations, James followed a practical path into culinary arts while nurturing his musical talents on the side. His journey through prestigious kitchens exposed him to an industry culture where substance abuse wasn't just common—it was practically expected. Soon, James found himself spiraling into alcoholism, drinking "from morning until night" during the pandemic.The transformation began with a phone call from his brother and culminated in a supernatural encounter with Jesus in his bedroom. "Why don't you do music with me?" became the divine invitation that would change everything. What followed wasn't just recovery but complete deliverance—James experienced instant freedom from alcohol addiction without withdrawal symptoms, a miracle he attributes entirely to spiritual liberation.Now creating alternative Christian rock music, James isn't interested in producing worship songs that sound like everything else on Christian radio. His ministry targets the overlooked metal, punk, and hardcore listeners—people who might never enter a church but could encounter God through authentic music that speaks their language. Each song emerges from his "secret place" with God, attempting to capture divine downloads and translate them into sound.Whether you're struggling with addiction, searching for purpose, or simply curious about how faith and creativity intersect, this conversation offers raw honesty about both the depths of bondage and the heights of redemption. Subscribe and join us as we explore how our talents find their highest expression when aligned with divine purpose rather than self-promotion.Support the show

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 ★

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 introduces us to ways to find a creative community in Maine. Guest/s: Kelley Barrett, Owner of Verona Wine and Bistro, Bucksport Maine veronawinebistro@gmail.com Amber Mazza, Owner of Gealach Fola Acres and Midcoast Fiber Artists in Searsport. Theresa Johnston, Owner of The Crafty Grimalkin in Bangor www.craftygrimalkin.com Anna Fleming, Teen Librarian of The Bangor Public Library www.bangorpubliclibrary.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 9/18/25: Finding your Creative Community first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

Send Wilk a text with your feedback!From Rooftop to Roadwork: Faith, Dignity and the Walk Across America  Pastor Corey Brooks — known to many as the Rooftop Pastor — is back on Derate The Hate with a story that's nothing short of incredible. What began years ago with a bold stand on a rooftop has grown into Project Hood's 90,000-square-foot community center, now halfway complete on Chicago's South Side.This isn't just a building. It's a lifeline — with trade schools, culinary arts programs, restaurants, financial literacy training, and spaces where purpose and opportunity come alive.But Pastor Brooks isn't done yet. On September 1, 2025, he'll lace up his sneakers in Times Square and begin a Walk Across America — 3,000 miles in 365 days — to raise $25 million and finish the center debt-free.This conversation is about more than fundraising. It's about faith that moves mountains, the dignity of hard work, and the belief that every step we take can change lives.The world is a better place if we are better people. That begins with each of us as individuals. Be kind to one another. Be grateful for all you've got. Make every day the day that you want it to be! Please follow The Derate The Hate podcast on: Facebook, Instagram, Twitter(X) , YouTube Subscribe to us wherever you enjoy your audio or from our site. Please leave us a rating and feedback on Apple podcasts or other platforms. You can share your thoughts or request Wilk for a speaking engagement on our contact page: DerateTheHate.com/Contact The Derate The Hate podcast is proudly produced in collaboration with Braver Angels — America's largest grassroots, cross-partisan organization working toward civic renewal and bridging partisan divides. Learn more: BraverAngels.org Welcome to the Derate The Hate Podcast! *The views expressed by Wilk, his guest hosts &/or guests on the Derate The Hate podcast are their own and should not be attributed to any organization they may otherwise be affiliated with.

Buy the book: https://a.co/d/eutwBUN In this episode, Doug and Matt discuss the concept and goals behind their newly published book, 'The Preparation.' Designed as an alternative to traditional education paths, the book aims to transform young men into well-rounded, competent individuals capable of shaping the world around them. They delve into the origins of the book, its structure, and its 16 unique cycles that cover a wide range of practical skills and academic knowledge. The authors emphasize the importance of becoming a 'universal man'—someone who is not just knowledgeable but also morally sound and physically capable. They critique the current education system, discuss the disadvantages of following conventional paths like college, and propose a new, hands-on approach to education. The discussion also touches on the importance of mentorship and the concept of a patron-client relationship. The book is presented as a much-needed guide for young men to lead a meaningful and successful life. 00:00 Introduction and Setting the Scene 00:52 Discussing the Book: The Preparation 01:47 The Concept of the Renaissance Man 04:31 Critique of Modern Education 08:18 Alternative Paths for Young Men 22:32 The Importance of Personal Codes and Reflection 36:12 Introduction to Life Skills Cycles 36:20 Building Practical Skills: From Construction to Culinary Arts 38:09 Heavy Equipment Operation and Welding 39:48 Martial Arts Training in Thailand 43:17 Sailing Adventures and Survival Skills 46:49 Farming and Entrepreneurship 48:54 Investing and Technology Hacking 50:28 The Maker Cycle and Novel Actions 58:25 Mentorship and Intergenerational Relationships 01:06:10 Conclusion and Book Availability

Have you seen Carrie's "Cook & Chat" reels on TikTok and Instagram?  If so,  you know how much Carrie loves to cook.  Do you have a child who loves to cook or bake?  One of the best ways to learn about cultures and countries around the world is through cooking.  Through the culinary arts, students learn geography, history, and math. The kitchen becomes your science lab.  As you explore foods from around the world, students learn life skills, listen to great music, and read exciting stories.  In this week's episode, Carrie talks with Chef Rowena Scherer, founder and CEO of Eat 2 Explore, about how to use cooking as an enjoyable and comprehensive way to learn just about everything.  Pour yourself a cup of Thai Iced Tea, put your apron on, and join Carrie and Rowena for a little coffee and conversation about learning through the culinary arts.Subscribe to Eat 2 Explore and get your first Cooking Kit:  https://eat2explore.com/Follow Eat 2 Explore on Instagram @ eat2exploreWatch Carrie's Cook and Chats on TikTok ( coffeewcarrie ) or on Instagram @coffeewithcarrieconsultantSupport the showAttend the Bloom & Blossom: West Coast Conference in San Diego, October 10th & 11th. Register at https://www.christinacarpenter.org/bloom-and-blossom-conference. I'll be there! Come join me and friends! Purchase Homeschooling High School: A Handbook for Christian Education.Purchase Just Breathe (and Take a Sip of Coffee): Homeschool Simply & Enjoyably. Schedule a Coffee Date (One-on-One Personalized Coaching Session: Coffee With Carrie Join The Coffee House, Coffee With Carrie Premium Membership. Join Today! Subscribe to Coffee With Carrie email newsletter and blog at https://coffeewithcarrie.org Follow on Instagram @coffeewithcarrieconsultant.

Send us a textIn this conversation, Thomas' guest shares his journey from the culinary world to becoming a Jiu Jitsu practitioner and instructor. He discusses the balance between luck and dedication in achieving success, the importance of small details in training, and the need for standards in the Jiu-Jitsu community. They discuss people's tendency to dream without action, the transformative power of Jiu-Jitsu in personal growth, and Joshua's excitement about opening a new 10th Planet academy in Hawaii.Here is The RŌL Radio with a Brazilian Jiu-Jitsu black belt under Eric Ramey of 10th Planet, former student of Rickson and Kron Gracie. content creator at BJJ Fanatics, and successful entrepeneur, Joshua You.www.rolacademy.tv 30% discount with ROLRADIO code at checkout. Over 1500 videos for your Jiu-Jitsu journey.FREE Access to ROL TV - https://rolacademy.tv/yt/269-the-rol-radiohttp://www.therolradio.comhttps://www.instagram.com/therolradiohttps://www.facebook.com/therolradio/https://www.instagram.com/chef.bjj/https://bjjfanatics.com/products/breaking-the-triangle-escapes-counters-sneaky-submissions-by-joshua-you?Episode Highlights:3:55 Culinary Arts and Martial Arts10:29 The Importance of a Good Foundation14:37 Joshua's First BJJ Experience25:37 Rolling with Nate Diaz and Training with Legends33:19 The Domino Effect36:58 Setting Standards in Jiu-Jitsu39:39 The Transition to NOGI45:06 Navigating the Politics in Jiu-Jitsu51:15 Joshua Gets His Black Belt58:17 Chasing Goals1:09:08 The Importance of Human Connection1:10:12 Opening a New Academy. A Dream Realized.Support the show

President Donald Trump's proposed spending plan, dubbed the “Big Beautiful Bill,” would cut about $300 billion from the program that provides food to low-income residents. If it survives Congress intact, thousands of Native people will lose eligibility for the Supplemental Nutrition Assistance Program. Tribes and conservation groups worry the Trump administration's push for expanded logging of federal land poses a threat to Indigenous foods, like salmon. Nicole Livingston is one of a handful of students who graduated this semester from the only tribal college culinary arts program at Navajo Technical University. She's off to an internship at the country's most renown Indigenous restaurant: Owamni by the Sioux Chef. We'll talk about these topics on The Menu, our regular feature on Indigenous food sovereignty hosted by Andi Murphy.