Podcasts about culinary backstreets

Mexico City's urban islands of Xochimilco have fed the city for centuries. Victor Gamboa, an environmentalist and tour guide from Culinary Backstreets, is trying to preserve Xochimilco and the farmer's traditional way of life. Victor tells Brent about how the islands were constructed and how visitors can see this amazing part of Mexico City that's 7 times the size of New York's Central Park. Plus, he shares his taco recommendations and why you need to leave room in your luggage when you visit Mexico City. [Ep 291] Show Notes: Support Destination Eat Drink at Buy Me a Coffee Xochimilco tour at Culinary Backstreets Xochimilco Market

In the final episode of “Anything's Pastable,” the recipes are done — but they're all in Google Docs. Now Dan has to bring them together into an actual book, with a cohesive visual style. So he hires an art director who scours flea markets for just the right props to bring the book's personality to life. Then Dan heads to the Bay Area for the photo shoot, which means cooking nearly every recipe from the book one last time. When he has to pick the most important photo of all — the cover — the pressure is on. Will his publisher, and his family, judge his book by it?Anything's Pastable the cookbook is on sale tomorrow, March 19, but you can order it today (including signed copies), and see if Dan's visiting a city near you on his tour of book signings and live podcast tapings with special guests! Follow Dan on Instagram to see photos and videos from the Anything's Pastable journey. And if listening to this episode makes you want to go to Italy, now's your chance! Dan has teamed up with Culinary Backstreets to create a tour that will take you to many of the same places, with many of the same people. Tour Rome with Katie Parla, take a cooking class in Lecce with Silvestro Silvestori, and eat pasta in Bari with Dan!The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with editing by Tracey Samuelson and Tomeka Weatherspoon. Original theme music by Andrea Kristinsdottir.Transcript available at www.sporkful.com.

As Dan's cookbook deadline approaches, recipe testing kicks into high gear — and he attempts to develop a few recipes on his own. But scorched pans and sauce spills lead to frayed nerves. Can he rediscover the creative spark that got him excited about this project in the first place?Preorder Dan's cookbook today (including signed copies), and see if he's visiting a city near you on his tour of book signings and live podcast tapings with special guests! Follow Dan on Instagram to see photos and videos from the Anything's Pastable journey. And if listening to this episode makes you want to go to Italy, now's your chance! Dan has teamed up with Culinary Backstreets to create a tour that will take you to many of the same places, with many of the same people. Tour Rome with Katie Parla, take a cooking class in Lecce with Silvestro Silvestori, and eat pasta in Bari with Dan!The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with editing by Tracey Samuelson and Tomeka Weatherspoon. Original theme music by Andrea Kristinsdottir.Transcript available at www.sporkful.com.

In part two of “Anything's Pastable,” Dan embarks on an epic trip across Italy in search of lesser-known pasta dishes — and to learn about the evolution of pasta more broadly. He starts in Rome, where food writer Katie Parla reveals a shocking truth about pasta. Then an Italian food historian challenges Dan's thinking about carbonara. Finally, he heads south to meet a chef who was there when a regional specialty called spaghetti all'assassina (“assassin's spaghetti”) was invented. All of this leads Dan to wonder: What does evolution look like in a food culture that's so often depicted in sepia tones? And what's his place in that process?Preorder Dan's cookbook today (including signed copies), and see if he's visiting a city near you on his tour of book signings and live podcast tapings with special guests! Follow Dan on Instagram to see photos and videos from the Anything's Pastable journey. And if listening to this episode makes you want to go to Italy, now's your chance! Dan has teamed up with Culinary Backstreets to create a tour that will take you to many of the same places, with many of the same people. Tour Rome with Katie Parla, take a cooking class in Lecce with Silvestro Silvestori, and eat pasta in Bari with Dan!The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with editing by Tracey Samuelson, Tomeka Weatherspoon, and Julia Russo. Special thanks to Katie Parla. Original theme music by Andrea Kristinsdottir.Transcript available at www.sporkful.com.

Enrica Bruno, foodie travel guide from Culinary Backstreets and Alternative Tours Palermo, returns to talk about Palermo's incredible sweet treats like Cassata cake, Gelato served on a sweet bun, and something called "The Triumph of the Throat." Plus, some of Palermo's amazing street art. [Ep 248] Show Notes: Full show notes at https://radiomisfits.com/ded248 Palermo Food Tours with Culinary Backstreets Alternative Tours Palermo Il Signore de Carbognano Rorò Gelateria

00:44 Ki akarna idejönni? Great replacement Brüsszelből. Miért jönne ide egy perui orvos? 05:36 Ukrajnából se tudtunk agyelszívni. A lengyeleknél közel 1,5 millió ukrán van. Nigériaiként Magyarországon. 09:44 Kinek hiányzik 300 millió munkahely? Kínai demográfiai kilátások és peak China. Ki akar egy olyan országba költözni, ahol nincs Facebook? Oslóban vagy Sanghajban jobb ágytálazni? 14:03 Mit csinál Uj Péter ismét Szicíliában? Kecskebelet eszik és polipsalátát. A Culinary Backstreets palermói kajakalauza és a lépkirály/lépisten. 19:07 A kínai konyha és az állagételek. Kik járnak kecskebelezni Palermóban? És ki hord Olaszországban rövidnadrágot? A Fehér Lótusz hatása a szicíliai turizmusra. 24:32 In Town Hotpot a Jegenye utcában. Sukiyaki, a japán hotpot. A kínai étterem, ahol adnak a dizájnra és a kiszolgálásra. Kezdjük a malacaggyal! 30:10 A participatív étketzés élménye. Szalonnasütés, a magyar hotpot. A másik hotpotos a Jegenye utcában. Aranytál hotpot az Orczy téren. Igen, csíp. Hotpot-alaplé nagypálya. 32.00 És előkerül a Prodigy-rák. 35:32 Bogazici a Váci úton. A szellőzés nehézségei budapesti éttermi konyhákban. Drága autók etnikai éttermek parkolóiban.   38:39 Hogy kell keresni a Jessica Lange deepfake pornóra? A Qubit podcastja. Hány generáció kell még ebből, hogy minden igényünket kielégítse? 42:32 Miss World Hungary és a szépségversenyek valódi funkciója.  A 3D műszempilla. Modellügynökség mint kerítés. A maffia-szépségverseny kapcsolat. Szépségkirálynők a ritka betegségek ellen. Szép vagy szép vagy szebb a napnál, de nem lehetsz szebb Cecíliánál. 48:55 Borkai Zsolt tanulságai. Mennyi idő alatt tudná kicsinálni a Fidesz, ha akarná? És kitől vesz el szavazatot? Győr és az önkormánzyatiság jelentősége időszámításunk után 2023-ban. 54:50 Még néhány szó a szépségversenyipar és a szürkezónás gazdaság kapcsolatáról. Som Lajos azért még egy színvonalat képviselt. Uj Péter emlékei a 90-es évek szépségversenyeiről. Kádár János megtekinti Sütő Enikőt. 58:14 Dzsudzsi óceángyöngyeit nem érti senki. See omnystudio.com/listener for privacy information.

A plataforma Culinary Backstreets pôs-se a caminho de Setúbal e acabou a visitar as bancas do Mercado do Livramento.

I don't use the word badass  to refer to people often, or in fact, ever. It's just not a word I use. But after talking to Megan Frye for this episode, I can't think of a better word.Hailing originally from Michigan, Megan is now based in Mexico City. Her work as a writer and photographer has been featured in The Guardian, BBC, Culinary Backstreets,  Roads & Kingdoms, Thrillist and many more.  Megan's approach to being an extranjero in Mexico is badass. She has thrown herself head first into integrating into the culture, and celebrates, questions and thoroughly explores it in her work.  In this episode, we talk about her experiences and explorations of Mexican food and culture starting back home In Mexican Town in Detroit, and more recently  in a rural community at the southernmost end of Mexico City called Milpa Alta –  a place that's accessible from CDMX in a short bus trip, yet worlds away”.  In this context, we also talk about privilege and responsibility, and how we  can participate as foreigners in honouring local food systems, and what benefits can come out of us doing just that.********Rather than give you all of Megan's social links, I'm going to send you only to her website to encourage you to read some  of her writing along with how she has captured Mexico through the photographers lens! You'll be glad you did, and can find her other social links from there. https://www.meganfrye.com/********Other links to complement the episode:Sounds of the Mexico City Scrap Dealer https://www.youtube.com/watch?v=0GO9nB18UaU&ab_channel=guillermoolmedoCuetzalan, Puebla https://www.visitmexico.com/en/puebla/cuetzalan-del-progresoMilpa Alta https://www.bbc.com/travel/article/20180705-in-milpa-alta-people-still-speak-aztec

Barcelona has its own unique tapas dishes like artichoke omelettes and bombas. And, there's dozens and dozens of local cheeses like tupi and serrat. Cava is also from the region. Foodie tour guide Paula Mourenza from Culinary Backstreets tells us about all this and more. [Ep 137] Show Notes: Culinary Read more... The post Destination Eat Drink – Barcelona tapas, cava & cheese with Paula Mourenza appeared first on Radio Misfits.

Drinking sugary island punch in Porto with a pioneer in food tourism, Culinary Backstreets' Ansel Mullins. Show notes: Culinary Backstreets home page News report of the Istanbul 2003 bombing Culinary Backstreets Porto food tour Paul Rimple on Giorgi Iosava Learn more about your ad choices. Visit podcastchoices.com/adchoices

Drinking sugary island punch in Porto with a pioneer in food tourism, Culinary Backstreets' Ansel Mullins. Show notes: Culinary Backstreets home page News report of the Istanbul 2003 bombing Culinary Backstreets Porto food tour Paul Rimple on Giorgi Iosava Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week’s guest is Beatrice Ajaero, the third of six siblings, was raised on Roosevelt Island, a sliver in the East River between Manhattan (of which it’s a part) and Queens. Her mother’s family has roots in New Jersey, a neighboring state that, like New York, is home to many Nigerian Americans, and her mother’s memories of “how her aunties cooked” are re-enacted in the family kitchen to this day. “My mom still guides the menu” at Nneji, Beatrice adds. From the age of 12, when she was the youngest student in a cake-decorating class, Beatrice had wanted to be a food entrepreneur. Rather than pursue culinary school, however, she went off to Bard College, about 100 miles up the Hudson River, then to the University of Buffalo School of Law, near the Canadian border, where she lived with her godparents. Her godfather served as a cook in the National Guard for many years, and Beatrice took to heart his work ethic, which tempered culinary talent with diligence.During this time she traveled to Africa, where she had the opportunity to study food traditions firsthand. Notably, in the summer before her third year of law school, Beatrice ran bakeries and restaurants in the Gambia, where she took up the challenge of minimizing imported supplies by sourcing domestically. Eventually, with both a B.A. and J.D. in hand, she returned to Bard for its M.B.A. in Sustainability program. After launching an African Art gallery on Roosevelt Island with her mother, IBARI became annual vendors at the Saturday Farmers Market and in September of 2019, an international fine food and gift shop in Astoria. Last June, Beatrice opened Nneji as a way to share traditional West African dishes complete with grains such as garri (cassava) and fonio (millet). ----Bio provided by Beatrice Ajaero, culled from Culinary Backstreets.Find Nneji and Ibari on Instagram: @nneji_astoria and @ibari.nyc----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review! Photo Courtesy of Brandon Romagnoli.Item 13 is powered by Simplecast. 

Conversations about wet markets with four people who know them very well: Ro Vasquez of Eat Like a Local in Mexico City, journalist Austin Bush in Bangkok, Paul Rimple of Culinary Backstreets in Tbilisi, and Auburn University food historian Xaq Frohlich. If you’ve had the feeling recently everything seems extra bad all at once, in a way that exceeds even your worst and darkest thoughts, well here’s a theory: maybe it’s because everything is related. It’s all one sweater, and this global tug on a single thread just unwound the whole damn thing from. So the big issues—from climate change to corruption to racist bullshit—have just been laid naked by this pandemic, and they there flashing us right outside the window, all at the same time. But if we know now that it’s all related, we can perhaps contemplate how to win these longstanding battles in the years to come. And one of those battles will be over markets, the subject of this week’s episode. Traditional markets like the wet markets of Asia are being labeled as the enemy, when in fact, they are our once and future salvation. This episode opens with the sound of the quotidian pre-quarantine bustle of the Deserter’s Bazaar in central Tbilisi, Georgia. It’s the sound you get when a butcher named Jumber with forearms like fire hydrants makes short and joyful work of a side of mutton inches away from the person who is going to take that meat home to cook for their family. That sound is precious, that sound is endangered, that sound needs your attention and protection, in the Republic of Georgia or wherever you are.  From Roads & Kingdoms, this is The Trip: The World on Lockdown.  Show notes: Breathless Australian 60 Minutes Wet Markets in Bangkok investigation Culinary Backstreets Tbilisi tour How to butcher a side of lamb at Tbilisi’s Deserter Bazaar (video) Eat Like a Local CMDMX Austin Bush website The Food of Northern Thailand by Austin Bush Xaq Frohlich’s writings on Roads & Kingdoms Learn more about your ad choices. Visit megaphone.fm/adchoices

Conversations about wet markets with four people who know them very well: Ro Vasquez of Eat Like a Local in Mexico City, journalist Austin Bush in Bangkok, Paul Rimple of Culinary Backstreets in Tbilisi, and Auburn University food historian Xaq Frohlich. If you’ve had the feeling recently everything seems extra bad all at once, in a way that exceeds even your worst and darkest thoughts, well here’s a theory: maybe it’s because everything is related. It’s all one sweater, and this global tug on a single thread just unwound the whole damn thing from. So the big issues—from climate change to corruption to racist bullshit—have just been laid naked by this pandemic, and they there flashing us right outside the window, all at the same time. But if we know now that it’s all related, we can perhaps contemplate how to win these longstanding battles in the years to come. And one of those battles will be over markets, the subject of this week’s episode. Traditional markets like the wet markets of Asia are being labeled as the enemy, when in fact, they are our once and future salvation. This episode opens with the sound of the quotidian pre-quarantine bustle of the Deserter’s Bazaar in central Tbilisi, Georgia. It’s the sound you get when a butcher named Jumber with forearms like fire hydrants makes short and joyful work of a side of mutton inches away from the person who is going to take that meat home to cook for their family. That sound is precious, that sound is endangered, that sound needs your attention and protection, in the Republic of Georgia or wherever you are.  From Roads & Kingdoms, this is The Trip: The World on Lockdown.  Show notes: Breathless Australian 60 Minutes Wet Markets in Bangkok investigation Culinary Backstreets Tbilisi tour How to butcher a side of lamb at Tbilisi’s Deserter Bazaar (video) Eat Like a Local CMDMX Austin Bush website The Food of Northern Thailand by Austin Bush Xaq Frohlich’s writings on Roads & Kingdoms

On weekday mornings, the smartphones of more than a hundred Istanbul residents light up with a cheery Arabic greeting and pictures of home-cooked Syrian dishes that Samar al-Mallah plans to cook that day. Then Mallah, a mother of four, waits for the orders to come in. And they do. “I believe you can reach the heart of a person through food,” Mallah said. “Food is something you can send a lot of messages with. You can put all of your love, all of your feelings. You can build relationships through food.” There is shish barak, a classic dish of toasted meat dumplings, stewed in a savory yogurt sauce; the tangy brightness of tabbouleh, chock-full of fresh tomatoes and cucumbers; and Mallah's personal favorite are the kibbeh — spiced, fragrant ground meat packed and fried in a bulgur casing.  A plate of kibbeh, freshly fried and fragrant with cumin, cinnamon and cloves. “It's really very difficult to prepare ... I have my own way, which makes it really special,” says Samar al-Mallah.      Credit: Durrie Bouscaren/The World  “Rarely, I find people who cook it the same way that I do,” she said. Life was not always like this. When the war in Syria started in 2011, Mallah's husband, Youssef Alozon, worked as an electrical engineer in Damascus. She stayed home, raising their four kids. Sure, her kibbeh was the best in town — though she never thought she'd earn a living with it. Then the war hit home. Related: Syrian war scatters these 6 siblings across 6 different countries“My husband was arrested for a month and a half. So we decided to flee,” Mallah says. For the past four years, they've made a home in Istanbul alongside more than half a million Syrian refugees. The job market is difficult for both Syrians and Turks — and Turkish businesses often only hire Turkish speakers. Work permits for Syrians are expensive and often difficult to come by. The family sank their savings into a couple of business ventures, hoping to earn a living in a tough job market. Unfortunately, none of them worked out. “We were out of money, and then we thought about an idea to start with, with no cost —  almost no cost."Yousef Alozon, Karadish Kitchen, Istanbul, Turkey“We were out of money, and then we thought about an idea to start with, with no cost —  almost no cost,” Alozon says. “So we started with the equipment and tools that we have in our kitchen.”One day, their adult daughter mentioned how bad cafeteria food was at her office. So Mallah sent her in with a homemade lunch to share with her coworkers. The feedback was glowing. “They said that my food really tastes the same, like their mother's food,” Mallah said. “That feedback gives me the power to overcome the difficulties.” During a family meeting, another daughter thought of the project's name: Karadish Kitchen. In Syrian Arabic, karadish translates to “large chunks of meat” or — a bit of extra weight. “It's a metaphor actually; we use the name to show that we are generous with the food, that it's really rich,” Mallah explains.  Word started to spread to other offices, small businesses and friends of friends. Samar Mallah and Youssef Alozon were invited onto a cooking show, profiled on an Arabic-language YouTube channel. They caught the attention of a local foodie website seeking out Istanbul's hidden culinary treasures, “Culinary Backstreets.” In addition to Mallah's dishes, Alozon started making cookies and pastries to sell alongside the meals. Related: For Syrian refugee children in Turkey, a 'home with dignity' is hard to findThe Whatsapp group swelled with phone numbers from Syria, Iraq, Yemen, Algeria, Somalia, Saudi Arabia. The family's customers in Istanbul all seemed to have one thing in common — they were living far from home. To keep up with demand, Mallah capped the group at 150 people, but the message was clear. In Istanbul, there is a market for homemade food. Though perhaps not for the same reasons that Blue Apron and Grubhub took off in the United States.  While Samar al-Mallah is the head chef of the operation, her husband Youssef Alozon leads the way with the desserts and pastries. Cinnamon rolls are among his favorite recipes.  Credit: Durrie Bouscaren/The World  Istanbul has one of the largest refugee populations in the world, as well as a significant number of international workers and students. Young Turks, too, are increasingly moving away from their extended families to live in the city. “We feel that we are feeding our children. ... Being here alone, as singles, working. Nobody's taking care of them. But we feel very satisfied when we can make them happy, even from a meal.”Samar al-Mallah, Karadish Kitchen“We feel that we are feeding our children,” Mallah said. “Being here alone, as singles, working. Nobody's taking care of them. But we feel very satisfied when we can make them happy, even from a meal.” When customers were asked what Mallah's food means to them, sent through their WhatsApp group, the responses flooded back in English and Arabic. “I am in love with this family, this beautiful family,” one young woman said. “She's the mother who's taking care of us, and cooking our food that we miss and can't live without. ... You are a mother to us. May God keep you, above our heads.”Karadish Kitchen customer in Istanbul from Damascus, Syria“She's the mother who's taking care of us, and cooking our food that we miss and can't live without,” said one man, originally from Damascus. “You are a mother to us. May God keep you, above our heads.” Mallah and Alozon are now finishing up a small business training program in Istanbul, called the LIFE Project. At the end, they'll compete for a small grant to expand their business into a commercial kitchen.  Samar al-Mallah stirs a pot of shish barak, a dish of toasted meat dumplings cooked in a savory yogurt broth and served with an aromatic rice blend.  Credit: Durrie Bouscaren/The World  In the meantime, Mallah has started a new Whatsapp group, to help other Syrian women start kitchens of their own. Together, they troubleshoot problems and share tips on decorating, marketing and dealing with customers. “I like to have the chance to help others, to spread love,” she said. “Especially in this time when we have the conflict, it's important to have these kinds of feelings.”Translations were provided by Fatma Inceruh. 

On weekday mornings, the smartphones of more than a hundred Istanbul residents light up with a cheery Arabic greeting and pictures of home-cooked Syrian dishes that Samar al-Mallah plans to cook that day. Then Mallah, a mother of four, waits for the orders to come in. And they do. “I believe you can reach the heart of a person through food,” Mallah said. “Food is something you can send a lot of messages with. You can put all of your love, all of your feelings. You can build relationships through food.” There is shish barak, a classic dish of toasted meat dumplings, stewed in a savory yogurt sauce; the tangy brightness of tabbouleh, chock-full of fresh tomatoes and cucumbers; and Mallah’s personal favorite are the kibbeh — spiced, fragrant ground meat packed and fried in a bulgur casing.  A plate of kibbeh, freshly fried and fragrant with cumin, cinnamon and cloves. “It’s really very difficult to prepare ... I have my own way, which makes it really special,” says Samar al-Mallah.      Credit: Durrie Bouscaren/The World  “Rarely, I find people who cook it the same way that I do,” she said. Life was not always like this. When the war in Syria started in 2011, Mallah’s husband, Youssef Alozon, worked as an electrical engineer in Damascus. She stayed home, raising their four kids. Sure, her kibbeh was the best in town — though she never thought she’d earn a living with it. Then the war hit home. Related: Syrian war scatters these 6 siblings across 6 different countries“My husband was arrested for a month and a half. So we decided to flee,” Mallah says. For the past four years, they’ve made a home in Istanbul alongside more than half a million Syrian refugees. The job market is difficult for both Syrians and Turks — and Turkish businesses often only hire Turkish speakers. Work permits for Syrians are expensive and often difficult to come by. The family sank their savings into a couple of business ventures, hoping to earn a living in a tough job market. Unfortunately, none of them worked out. “We were out of money, and then we thought about an idea to start with, with no cost —  almost no cost."Yousef Alozon, Karadish Kitchen, Istanbul, Turkey“We were out of money, and then we thought about an idea to start with, with no cost —  almost no cost,” Alozon says. “So we started with the equipment and tools that we have in our kitchen.”One day, their adult daughter mentioned how bad cafeteria food was at her office. So Mallah sent her in with a homemade lunch to share with her coworkers. The feedback was glowing. “They said that my food really tastes the same, like their mother’s food,” Mallah said. “That feedback gives me the power to overcome the difficulties.” During a family meeting, another daughter thought of the project’s name: Karadish Kitchen. In Syrian Arabic, karadish translates to “large chunks of meat” or — a bit of extra weight. “It’s a metaphor actually; we use the name to show that we are generous with the food, that it’s really rich,” Mallah explains.  Word started to spread to other offices, small businesses and friends of friends. Samar Mallah and Youssef Alozon were invited onto a cooking show, profiled on an Arabic-language YouTube channel. They caught the attention of a local foodie website seeking out Istanbul’s hidden culinary treasures, “Culinary Backstreets.” In addition to Mallah’s dishes, Alozon started making cookies and pastries to sell alongside the meals. Related: For Syrian refugee children in Turkey, a 'home with dignity' is hard to findThe Whatsapp group swelled with phone numbers from Syria, Iraq, Yemen, Algeria, Somalia, Saudi Arabia. The family’s customers in Istanbul all seemed to have one thing in common — they were living far from home. To keep up with demand, Mallah capped the group at 150 people, but the message was clear. In Istanbul, there is a market for homemade food. Though perhaps not for the same reasons that Blue Apron and Grubhub took off in the United States.  While Samar al-Mallah is the head chef of the operation, her husband Youssef Alozon leads the way with the desserts and pastries. Cinnamon rolls are among his favorite recipes.  Credit: Durrie Bouscaren/The World  Istanbul has one of the largest refugee populations in the world, as well as a significant number of international workers and students. Young Turks, too, are increasingly moving away from their extended families to live in the city. “We feel that we are feeding our children. ... Being here alone, as singles, working. Nobody’s taking care of them. But we feel very satisfied when we can make them happy, even from a meal.”Samar al-Mallah, Karadish Kitchen“We feel that we are feeding our children,” Mallah said. “Being here alone, as singles, working. Nobody’s taking care of them. But we feel very satisfied when we can make them happy, even from a meal.” When customers were asked what Mallah’s food means to them, sent through their WhatsApp group, the responses flooded back in English and Arabic. “I am in love with this family, this beautiful family,” one young woman said. “She’s the mother who’s taking care of us, and cooking our food that we miss and can’t live without. ... You are a mother to us. May God keep you, above our heads.”Karadish Kitchen customer in Istanbul from Damascus, Syria“She’s the mother who’s taking care of us, and cooking our food that we miss and can’t live without,” said one man, originally from Damascus. “You are a mother to us. May God keep you, above our heads.” Mallah and Alozon are now finishing up a small business training program in Istanbul, called the LIFE Project. At the end, they’ll compete for a small grant to expand their business into a commercial kitchen.  Samar al-Mallah stirs a pot of shish barak, a dish of toasted meat dumplings cooked in a savory yogurt broth and served with an aromatic rice blend.  Credit: Durrie Bouscaren/The World  In the meantime, Mallah has started a new Whatsapp group, to help other Syrian women start kitchens of their own. Together, they troubleshoot problems and share tips on decorating, marketing and dealing with customers. “I like to have the chance to help others, to spread love,” she said. “Especially in this time when we have the conflict, it’s important to have these kinds of feelings.”Translations were provided by Fatma Inceruh. 

A taste of the city formerly known as Constantinople, where Asia and Europe meet. Whether you’re sitting down to a bottle of raku and an overloaded table groaning with mezze, or wandering the backstreets of the old bazaar, sharing borek and with your friendly neighborhood usta, the city lures you into its labyrinth passageways filled with all sorts of delicious discoveries. Steve spends a day with one of my colleagues who guided us through breakfast, lunch and dinner…then takes a full-day Culinary Backstreets tour – finally – to get a local’s perspective on pretty much everything. Plus, a lesson in Turkish breakfast, right here in Chicago, which you can duplicate for yourself, thanks to a new company that ships.

This week co-hosts Rebecca and Kelsey talk with Yigal Schleifer, co-founder and editor-in-chief of Culinary Backstreets, an online publication that covers neighborhood food scenes and offers small group culinary tours in 14 cities around the world. Interested in learning more about culinary diplomacy? Check out our website at www.culinarycitizen.com or subscribe to The Culinary Citizen in SoundCloud or iTunes. Music in this episode featured musician Pul Tyan. Visit more of his work at www.paultyan.com.

In today’s episode, we chat with Lucy Pepper. No, her name isn’t Portuguese, but guess what, she lives in Portugal and possibly loves Portugal more than some Portuguese people we know! Lucy first visited the Douro Valley as an art student. She tells us of the time she found the note she’d written to herself about moving to Portugal and a few years later it happened! She is an illustrator and artist by trade but has co-written a few books including How Not to Starve in Portugal and Eat Portugal: The Essential Guide to Portuguese Food as well as being a fellow podcaster. She is host of Pie, a podcast about (Portuguese) food (www.piepodcast.com/) and co-host of Stories of Saudade / Histórias de Portugal de Saudade e Outras Coisas, an English-Portuguese podcast with partner Marco António (www.storiesofsaudade.com/). Angela recently shared her own story of saudade with Lucy and Marco: www.storiesofsaudade.com/14-from-america-with-love. Angela, Maria & Lucy talk about their favorite Portuguese foods and about the Portuguese old ladies who don’t wanna share their secrets, among other things... If you’re looking to explore the food of Lisboa, her Eat Portugal co-author Célia Pedroso hosts a food tour in Lisbon with Culinary Backstreets: culinarybackstreets.com/category/cities-category/lisbon To learn more about Lucy and her work, connect with her at the links below. Website: www.lucypepper.com Twitter: twitter.com/lucypepper Instagram: www.instagram.com/lucypepper Stay tuned for more podcasts with Lucy – maybe even a Stories of Saudade / Our Portuguese Table fusion episode live from Lisboa! ;)

At some point in the conversation about college in Europe, the question of safety comes up. People usually ask whether it’s dangerous for students to live in Europe. In this episode, Jenn explores the ideas of fear and risk and whether the reward can outweigh the risk. She talks with Ansel Mullins, who has lived with his family in Europe for 14 years. Guest Ansel Mullins, Chief of Development, Culinary Backstreets

On a special "in the field" episode of Food Without Borders, Sari and HRN engineer David Tatasciore go on a food walk of Queens with Culinary Backstreets, a tour company that highlights family-run restaurants often overlooked in big cities. Throughout the tour, Sari and David speak to immigrant vendors who started their lives over in Queens and have made it one of America's most vibrant and diverse culinary destinations.

Culinary Backstreets Yigal co-founded the blog Istanbul Eats with Ansel Mullins to bring us the best undiscovered local eateries you might not always find on your own. The blog has grown and evolved into Culinary Backstreets, which tells the stories of a city's foodways, giving equal measure to the culinary side as the human element […] The post 137: Yigal Schleifer: Guided by Stories of Unsung Food Heroes first appeared on The Dinner Special podcast.

On this week's It's All Journalism podcast, Producer Michael O'Connell talks to Yigal Schleifer about how he combined his love of food with his career as a freelancer to co-create Culinary Backstreets ? The Global Guide to Local Eats. The website not only highlights culture through food writing and photography, it provides tours into the backstreets of 18 foreign locales.