Podcasts about culinary historians

The Story of Chicago's South Asians and Their Food Colleen Taylor Sen Chicago has the country's third-largest urban population of South Asians (a community that includes Indians, Pakistanis, Bangladeshis, and Nepalis) – and a vibrant South Asian food scene. Colleen Taylor Sen will tell the story of this community from the early 20th century when a small community lived on the Far South Side to the present. She'll also talk about the evolution of the city's South Asian grocery stores and restaurants, including the transformation of Devon Avenue on the Far North Side from a mainly Jewish shopping district in the 1960s to a mecca for South Asian shoppers from all over the Midwest. Today, Chicago's Indian food lovers can enjoy a wide range of cuisines from the simple fare of taxi drivers' "dhabas" to a Michelin-starred temple of cuisine. Biography: Colleen Sen has presented many programs before the Culinary Historians of Chicago. A prolific author and editor, she has contributed free-lance articles to such publications as Travel and Leisure, the Chicago Sun-Times, the Chicago Tribune, and was a regular participant in the Oxford Symposia on Food and Cookery. She has written eight books, among them Food Culture in India, Curry: A Global History, and Feasts and Fasts: A History of Food in India. In 2017 Colleen coedited The Chicago Food Encyclopedia. Her books have been translated into Arabic, Japanese, Korean, and Chinese. She has also organized many culinary tours of Indian stores and has given talks and cooking demonstrations on Indian cuisine. Recorded via Zoom on December 3, 2024 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

Author Bio: Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook's Country Magazine and its television show. She is the recipient of the Julia Child Foundation Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks; is a three-time James Beard Book Award winner; and she has earned the International Association of Culinary Professionals (IACP) Trailblazer Award, its Book of the Year Award, and Member of the Year Award. She appeared as a guest judge on Bravo's Top Chef, was featured on CBS Sunday Morning's annual Food Show and in the anthology, Best Food Writing of 2016. She received Notable Mention in The Best American Essays of 2015 and is profiled in Aetna's 35th Annual African American History Calendar. Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways. Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel's Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the Library of Congress, Duke University, the University of North Carolina – Chapel Hill and Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D'Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for Epicurious, the Local Palate, UNC Wilmington's Ecotone Journal, the Austin Chronicle, Edible Austin Magazine, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine. In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnerships with universities, private and public entities, including Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni's foundation has presented two community events, Soul Summit: A Conversation About Race, Identity, Power and Food and the Children's Picnic A Real Food Fair.   Toni is a member of the Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D'Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore's historic Charles Village. She is the mother of four. Website: https://tonitiptonmartin.com/ When Southern Women Cook: https://www.amazon.com/When-Southern-Women-Cook-American-ebook/dp/B0CVKT3YNW?ref_=ast_author_mpb Jemima Code: https://www.amazon.com/Jemima-Code-Centuries-American-Cookbooks/dp/0292745486/?_encoding=UTF8&pd_rd_w=v2gQ0&content-id=amzn1.sym.05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_p=05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_r=141-8602571-9498943&pd_rd_wg=tuU3h&pd_rd_r=19dbe5ba-704d-4432-84f8-b776698f7759&ref_=aufs_ap_sc_dsk Jubilee https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Ignite The Conversation: A Exploration Into Chicago-style BBQ Dominique Leach (Lexington Betty Smokehouse) – Brian Jupiter (Frontier/Ina Mae Tavern)- Daniel Hammond (Smoky Soul BBQ)- Ron Conner (U Want Dat Smoke BBQ) Media Speakers: Journalist Monica Eng of AXIOS Chicago and co-author of Made in Chicago: Stories Behind 30 Great Hometown Bites & James Beard Award-winning food writer/video producer Mike Gebert of Fooditor Moderator: Catherine Lambrecht, Culinary Historians of Chicago We've all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas-style. But what about Chicago-style BBQ? From Rib tips to Hot Links to Mild Sauce and more, Chicago Chef and Pitmaster Dominique Leach of the Black-Women-Queer-Owned and award-winning restaurant Lexington Betty's Smokehouse, plus the 2023 winner and the current reigning “MASTER OF ‘CUE” of the Food Network's Hit Show BBQ Brawl , is making it her mission to further define this unique style and put it on the map in 2024. And she's calling on a few more experts to help! On Sunday, February 25th, join us for Ignite the Conversation, an educational panel and BBQ tasting with BBQ legends from throughout Chicago and top local journalists to lead a discussion on the origins of Chicago-style BBQ, its variations, and its future. To moderate the discussion, she has tapped Catherine Lambrecht of the Culinary Historians of Chicago with proceeds of this event to be made to their American Midwest Scholarship fund which provides financial support for the study of Midwestern foods and food-related institutions. Recorded live at Lexington Betty Smokehouse on February 25, 2024 www.CulinaryHistorians.org

The Delmonico Way Max Tucci From Scott Warner, President, Culinary Historians of Chicago I just couldn't pass it up. When I attended the International Association of Culinary Professionals Conference in New York this past September, one limited-seating event had me signing up immediately: an historic dinner in the board room at Delmonico's, hosted by third generation partner and global brand officer, Max Tucci. Max regaled us with the luscious history of what is widely recognized as America's first fine dining restaurant, that began in 1827 in Manhattan as a small cafe and pastry shop. It was opened by Italian-Swiss immigrants, the brothers Giovanni and Pietro Delmonico. Ten years later, in 1837, they moved nearby to what is still Delmonico's present location at 56 Beaver Street — in the heart of Manhattan's financial district. The rich, powerful and famous frequented the eatery. Fast forward 100 years, to 1926, and Italian immigrant Oscar Tucci (Max's grandfather) buys Delmonico's, opens a speakeasy in the basement, continues attracting celebrities and world leaders (i.e.,Elvis, Jackie Kennedy Onassis, Marilyn Monroe, Richard Nixon) and institutes many of the professional restaurant standards in use today, known as the Delmonico Way. During the height of the Tucci era, Delmonico's, with its many rooms was considered the largest restaurant in the world. (63,000 sq. ft.) One of the lush private dining rooms included an en suite bedroom — if only the walls could talk! Delmonico's is also credited with being the first U.S. restaurant to use white tablecloths, and the creator of Delmonico steak, Eggs Benedict, Baked Alaska, Lobster Newberg and the Wedge Salad. So do join us as Max Tucci takes us on his personal tour of his beloved Delmonico's. Max has also captured his family's legacy in his book, The Delmonico Way. Sublime Entertaining and Legendary Recipes from the Restaurant that Made New York! (Rizzoli). Recorded via Zoom on November 9, 2023 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

Much ado about masalas—a deep dive into Indian Cuisine Come join us as a maven of masala, Nandita Godbole, explores India's complex and delicious regional cuisines through its culinary backbone – its masalas (which, by the way, are a vast number of spice mixtures ground into a paste or powder for use in Indian cooking). Nandita will be dishing out a buffet of savory information on the micro cuisines of India, giving us a healthy serving of geopolitical histories that have shaped regional food identities. And she'll liberally season her talk with her own culinary anecdotes. Nandita is drawing her story from her newly published, seventh cookbook, Masaleydaar: Classic Spice Indian Blends. She says it's her “love letter” to the micro cuisines of India, The book explores nearly 50 spice blends and offers more than 100 recipes. Our own Culinary Historians member, Colleen Sen, an internationally renowned Indian authority herself, wrote the forward to the book. She calls it “a brilliant culmination of a lifetime of research, practice, thinking and talking about Indian food, an encyclopedia of information about spices and Indian food in general that can serve as a valuable reference work.” Nandita Godbole: instagram: @currycravings My Website: www.currycravingskitchen.com Instagram (food): www.Instagram.com/currycravings Instagram (ceramics): www.Instagram.com/Mrttika_bynandita Digital book is available on Kindle: https://bit.ly/3EhhwJw GooglePlay/Android: https://bit.ly/3Pk039W iBooks: https://bit.ly/45tPh6p Print books can be purchased directly from my website: www.currycravingskitchen.com/inventory I have uploaded the presentation itself into Google Drive, it is here: https://docs.google.com/presentation/d/1tbjdZy-HQEvon7vWYV4G6JKAtCNbCkSP/edit?usp=sharing&ouid=109443269166842455632&rtpof=true&sd=true Recorded via Zoom on August 30, 2023 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

Linda Raedisch is a writer, papercrafter, and soapmaker. She is the author of Night of the Witches and The Old Magic of Christmas as well as numerous articles on folklore, herblore, and ancient religions. She lives in northern New Jersey The Old Magic of Christmas: https://amzn.to/431WTLk The Secret History of Christmas Baking: Recipes & Stories from Tomb Offerings to Gingerbread Boys: https://amzn.to/3r6EM9M Linda Raedisch Instagram: https://www.instagram.com/lindaraedisch/?hl=en Llewellyn Page: https://www.llewellyn.com/author.php?author_id=4997 Fundraiser for Ukraine:COOK FOR UKRAINE: A FUNDRAISER TO SUPPORT KYIV VOLUNTEER

Bio: Dan Ahdoot is a standup comic, actor, writer and producer based out of New York City and Los Angeles.   Dan is a national headliner who is a frequent guest on The Tonight Show, and is currently acting on Netflix's Cobra Kai.  He has been on NBC's Bajillion Dollar Propertie$, Showtime's Shameless,  Comedy Central's Workaholics and Disney Channel's Kickin' It.   Dan has a diverse writing career as well.  He wrote the Lionsgate feature film Public Disturbance, and has previously developed with FOX, CBS, NBC and Freeform. Instagram: https://www.instagram.com/standupdan/ Website: https://www.instagram.com/standupdan/ Twitter: https://twitter.com/standupdan Book: https://amzn.to/3NbTPX4 Fundraiser for Ukraine:COOK FOR UKRAINE: A FUNDRAISER TO SUPPORT KYIV VOLUNTEER

Bio: Cheryl Leutjen's deep love of Earth, as well as her hope for a bright future for her children, fuel her passion for responding to the challenges of our time with heart, hope, humor, and spiritual practice. Cheryl writes and speaks to share her experiences on the razor's edge between Earth-mindfulness and eco-madness, not because she's got it all figured out, but in solidarity with anyone else who's fumbling along the path of more conscientious living. She draws from her experience as a geologist, attorney, small business owner, spiritual practitioner, wife and mother to claw her way out of the abyss of eco-despair. She seeks solace from the sages in Nature who reveal the wisdom she needs to navigate a more Earth-loving path. Cheryl credits the Modern Day Priestess training with Reverend Kate Rodger, steeping in ancient wisdom ways for practical use in the modern world, for inspiring the spiritual growth that now guides her “Love Earth” work. She resides in Los Angeles, where she takes copious yoga classes, digs up the yard and throws a lot of darts as therapy. She facilitates the Natural Muse Meetup for Earth-loving writers. She serves as Vice-President of the Board of Directors of the North East Trees nonprofit organization, “bringing Nature back” to nature-poor communities around Los Angeles County. Her book, Love Earth Now, won a 2018 Silver Nautilus Book Award. She lives with her husband (aka her Sanity Supervisor), two children, her muse Atlas Cedar, and three cats who care not one whit about any of her credentials. __________________ Fundraiser for Ukraine:COOK FOR UKRAINE: A FUNDRAISER TO SUPPORT KYIV VOLUNTEER

Bio: Ed Mitchell is an American pitmaster and businessman. Mitchell's frequent media appearances and advocacy for the use of heritage breed pork has earned him the title of the most "famous pitmaster" in North Carolina. Mitchell has appeared in Bon Appetit and on Throwdown! with Bobby Flay and National Geographic. Ed Mitchell's Professional Website: https://www.thepitmasteredmitchell.com/ Ed Mitchell's BBQ https://amzn.to/3WOKM2O __________________ Fundraiser for Ukraine:COOK FOR UKRAINE: A FUNDRAISER TO SUPPORT KYIV VOLUNTEER

Bio: My name is Dr Neil Buttery and I have been writing on the history of British food for over ten years and through the process of writing and cooking I have become a professional chef specialising in cooking food from our past. Prior to this, I was a secondary school teacher and then a research scientist, researching social evolution, a branch of ecology and evolutionary biology. Website: British Food: A History https://britishfoodhistory.com/about/ Books: * Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper  Harback: https://amzn.to/3qsDWUH Kindle https://amzn.to/3WSzieW *A Dark History of Sugar  Harback: https://amzn.to/43G6N6h Podcast: The British Food History Podcast: https://podcasts.apple.com/gb/podcast/the-british-food-history-podcast/id1577849126 ___________________ Fundraiser for Ukraine:COOK FOR UKRAINE: A FUNDRAISER TO SUPPORT KYIV VOLUNTEER

Bio: Anna Voloshyna Anna Voloshyna was born and raised in Ukraine and lived there for twenty years before moving to the United States. After coming to the Bay Area, Anna started working as a food photographer and stylist, helping chefs and culinary brands tell their stories through her camera lens. After numerous photoshoots and exciting cooking endeavors, Anna was finally offered a chance to unveil her own food-making talents through hosting Eastern European pop-up dinners. Her Georgian khachapuri nights and Ukrainian varenyky feasts became a delicious sensation in the San Francisco culinary community. Now Anna's goal is to make people fall in love with Eastern European food through every little Ukrainian dumpling, fluffy garlic pampushki, and every single bowl of luscious borscht you will cook from this book. To learn more about Anna, please visit https://annavoloshyna.com/ or follow her on IG @ annavoloshynacooks. COOK FOR UKRAINE: A FUNDRAISER TO SUPPORT KYIV VOLUNTEER

Bio: A food writer, librarian, and historian, Becky Libourel Diamond has had a varied career combining writing and research. Her latest project is The Gilded Age Cookbook, blends Gilded Age details and entertaining stories of celebrities from the era with historic menus and recipes updated for modern kitchens. Her previous book, The Thousand Dollar Dinner, tells the unique story of a nineteenth-century “Top Chef”-style competition between Philadelphia restauranteur James Parkinson and the Delmonico family of New York. The result was a luxurious seventeen-course feast that helped launch fine restaurant dining in America as we know it today. She is also the author of Mrs. Goodfellow: The Story of America's Cooking School, a successful nineteenth-century pastry chef who also ran an innovative cooking school for young women­ – a Philadelphia first. She is currently working on a book about the history of processed food. She lives in Yardley, PA. And here are the links: Rowman.com (use code GPFANDF30 to get 30% off preorders). Can also https://www.amazon.com/Gilded-Age-Cookbook-Recipes-Americas/dp/1493069454/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr= This website has links for preorder. https://www.beckyldiamond.com/the-gilded-age-cookbook _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Lindsay Middleton is a literary food historian specializing in nineteenth-century recipes and cookbooks, historical culinary technologies, and Scottish food history. She is fascinated by the way authors of food writing constructed their texts to engage in cultural and literary debates and in the stories and narratives present in recipes and cookbooks. Lindsay lives in Glasgow with her cat, Soup.  Website: _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Matt Moore is an entrepreneur, cook, musician, host, pilot, and the quintessential Southern gentleman. He is the author of the new book, Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond, where he shares stories, coveted family recipes, and expert tips from the people behind the counter who sell your meats, poultry, fish, vegetables, and trimmings. In addition, he is the author of Serial Griller, The South's Best Butts, and A Southern Gentleman's Kitchen. His food writing has garnered critical acclaim from publications including the Wall Street Journal, Chicago Tribune, and New York Times. His Southern charm has landed him on the TODAY show, Fox & Friends, VH1, and WGN. Website: https://butcherontheblock.com/ Butcher on the Block: https://www.amazon.com/Butcher-Block-Everyday-Recipes-Inspirations/dp/0358670306 The South's Best Butts: https://www.amazon.com/Souths-Best-Butts-Pitmaster-Perfection/dp/084875185X/ref=sr_1_4?qid=1683645321&refinements=p_27%3AMatt+Moore&s=books&sr=1-4&text=Matt+Moore⁠Serial Griller: ⁠https://www.amazon.com/Serial-Griller-Grillmaster-Flame-Cooked-Perfection/dp/0358187265/ref=sr_1_5?qid=1683645375&refinements=p_27%3AMatt+Moore&s=books&sr=1-5&text=Matt+Moore _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Jenny Jefferies is an award-winning author, food writer, farmer's wife and mother of two girls based in South Cambridgeshire. Her debut book, For the Love of the Land, was shortlisted for Best Cook Book in the Great British Food Awards 2021 and was Woman & Home's Best Cookbook 2021. The follow up, For the Love of the Sea, was awarded the Guild of Food Writers Award for Best Self Published Cook Book 2022. Jenny is also a producer and presenter of Thursday's Your Voice programme on Black Cat Radio 102.5FM, a judge for The Guild Of Fine Food Great Taste Awards 2023, a mentor and member of The Guild of Food Writers, a member of The British Guild of Agricultural Journalists and an ambassador of Love British Food. Jenny also writes regular articles for Rural Life magazine and Country & Town House online, and a monthly food blog for the Farmers Guardian.   For the Love of the Sea II is a 192-page hardback and retails at £22. It will be available to purchase from Amazon, bookshops including Waterstones, and online from www.mezepublishing.co.uk and www.jennyjefferies.co.uk. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Our friend Liz Pollock is back with us to talk about the wonderful world of culinary ephemera. You know, all those fantastic old pamphlets and booklets that appliance manufacturers produced to show women how to use their fancy new labor-saving appliances. Stoves and toasters! Fryers and broilers! Blenders and microwaves! Liz has a talk coming up at the Mark Taper Auditorium on May 13th on American Ingenuity and Innovation: Kitchen Appliance Instruction Manuals. Details on the Culinary Historians of Southern California website below. Liz is the author of The Lost Restaurants of Santa Cruz County. She is the owner of The Cook's Bookcase, an independent bookstore specializing in food, wine, and a bit of gardening. She lives in Santa Cruz, CA.     LIZ'S LINKS: Website: https://www.cooksbookcase.com Phone: 831-251-9281 Facebook: https://www.facebook.com/profile.php?id=100057353294234 The Lost Restaurants of Santa Cruz County: https://www.cooksbookcase.com/blogs/news/lost-restaurants-of-santa-cruz-county-pre-order-now Wiki: https://en.everybodywiki.com/Liz_Pollock Culinary Historians of Southern California: https://www.chsocal.org   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Bio: Nichole Beer was born and raised in Battle Creek, Michigan; Nichole loved weekends at Willard Library. Willard Library helped raise her while mom was at work. Nichole holds 5 degrees from 2 countries but maintains that her father was the smartest person she has ever known and he had very limited formal schooling. Her first real job after college was in Social Work; after 8 years, she was ready for a change and went to library school. She has been an urban school librarian for 23 years. She is an avid traveler who has lived in Michigan, Nevada, England, Bulgaria, and Australia. She returned from Iceland 2 weeks ago and is going to Morocco and Colombia in the summer. Morocco will be her 43rd country. Nichole says she travels for the food, the people, and the smells. Lentils in the Pot melds two of her greatest loves, cooking and books. Nichole lives with her husband, 2 pups, 1 cat, and lots of cookbooks in Las Vegas, Nevada. Her psychologist daughter lives with her grand kitty Coco, 4.2 miles away.  Website: https://lentilsinthepot.com/ Instagram: https://www.instagram.com/lentilsacookbookvenue/ _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Regula Ysewijn is an internationally acclaimed food writer and author of books about food culture like the history of British puddings and the traditions of Belgian beer cafés. She consults for companies like the National Trust and most recently the TV series Downton Abbey and is also one of the two judges of the Belgian version of The Great British Bake Off, in addition to being a judge for The Guild of Fine Food's Great Taste Awards and World Cheese Awards for nearly 10 years.  Regula Ysewijn Blog https://www.missfoodwise.com/about-2/ Dark Rye and Honey Cake https://www.amazon.com/Dark-Rye-Honey-Cake-Countries/dp/1681888548 British Baking Book: https://www.amazon.com/British-Baking-Book-History-Savory/dp/1681885670/ref=pd_lpo_2?pd_rd_w=xfKBZ&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=P7WEBWS139MH1D68VWPJ&pd_rd_wg=K1Tj6&pd_rd_r=74a0777e-09ca-4aa5-b29e-09102998ecc4&pd_rd_i=1681885670&psc=1 Pride of Pudding: https://www.amazon.com/Pride-Pudding-history-British-puddings/dp/1922616214/ref=pd_lpo_1?pd_rd_w=xfKBZ&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=P7WEBWS139MH1D68VWPJ&pd_rd_wg=K1Tj6&pd_rd_r=74a0777e-09ca-4aa5-b29e-09102998ecc4&pd_rd_i=1922616214&psc=1 Official Downton Abbey Christmas Cookbook: https://www.amazon.com/Official-Downton-Christmas-Cookbook-Cookery-ebook/dp/B08NYYZ9MC?ref_=ast_author_mpb Omnivore Books Regula Ysewjin Event May 16th San Francisco Ca https://omnivorebooks.myshopify.com/collections/events/products/author-event-thurs-may-18-regula-ysewijn-dark-rye-and-honey-cake-festival-baking-from-belgium-the-heart-of-the-low-countries-6-30-p-m-free-to-attend _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Mark Thompson, who currently resides in Philadelphia, writes about law, history and food, among other topics.. His book, Vintage California Cuisine, traces the origins of the state's unique culinary sensibility to the earliest cookbooks published in California. He has written for dozens of publications, including the Atlantic, The New Republic, the Wall Street Journal, anthe d Los Angeles Times. Website: https://www.mtportfolio.me/ Seasonal Chef: https://www.seasonalchef.com/about-seasonal-chef/ Charles Lummis: http://www.charleslummis.com/ Vintage Vegetarian Cuisine: http://www.vintagevegetariancuisine.com/ _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Mairtin Mac Con Iomaire is an award-winning chef, culinary historian, food writer, broadcaster, and ballad singer. A native Irish speaker, Chair of Mastery of the Masters of Gastronomy and Food Studies of Technological University Dublin. He was awarded Ireland's first PhD on food history, in October 2009. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Kat Robinson is a Food Historian, TV Host, Traveler, Producer, and Instigator Kat Robinson. The Little Rock-based author is a founding member of the Arkansas Food Hall of Fame selection committee, a co-chair of the Arkansas Pie Festival, and the Arkansas fellow to the National Food and Beverage Museum. While she writes on food and travel subjects throughout the United States, she is best known for her ever-expanding knowledge of Arkansas food history and restaurant culture, all of which she explores on her 1200+ article website, TieDyeTravels.com. Kat Robinson's Books on Amazon: https://www.amazon.com/Books-Kat-Robinson/s?rh=n%3A283155%2Cp_27%3AKat+Robinson Tye Dye Travels: https://www.tiedyetravels.com/ The presale link for The Great Arkansas Pie Book will be posted early next week. Check back in here to get it. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Sarah Neidhardt grew up in Arkansas and Northern California. She left Arkansas with her family in 1986 and moved to Fairfield, California, and later the East Bay. A gap year after high school turned into a gap five years while she worked in a daycare, a refinery, and a bookstore. After earning her BA from Oberlin College in 1999, Sarah returned to California where she worked as a secretary and paralegal in American Indian and business law. She also interned at the iconic California indie press Heyday Books and worked for Apress. Sarah moved with her husband to Portland, Oregon, in 2007 and freelanced as a proofreader and copyeditor for Heyday Books and others. When her son was born in 2008, she became a full-time mother and began writing Twenty Acres, transcribing hundreds of family letters from as far back as the 1840s, and creating a large urban garden with not a vegetable in sight. She was a finalist for the 2016 New Letters Dorothy Cappon Prize for Nonfiction and the 2016 Missouri Review Jeffrey E. Smith Editors' Prize for Nonfiction. She lives in Portland, Oregon, with her husband and teenage son. Twenty Acres: https://www.amazon.com/Twenty-Acres-Seventies-Childhood-Studies/dp/1682262278/ref=sr_1_1?crid=3RPQGKK5TF3ZA&keywords=twenty+acres+sarah+neidhardt&qid=1678712353&sprefix=twenty+acres%2Caps%2C184&sr=8-1 _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Susan Gravely is the founder and creative director of VIETRI, Inc., a lifestyle brand offering Italian-inspired and artisan-crafted dinnerware and home and garden accessories. She has a new book out today"Italy on a Plate: Travels, Memories and Menus. Italy on a plate: Travel, Memories, and Menus. https://www.amazon.com/Italy-Plate-Travels-Memories-Menus/dp/173211336X Vietri: https://www.bellezzahome.com/search?q=vietri&gclid=Cj0KCQjwk7ugBhDIARIsAGuvgPZlZ14qLwM760QgHsAJ_OpWH7XgAJj2RbCYQetTtm8mn8HEwkiswkwaAuoaEALw_wcB _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Gesine Prado is an acclaimed pastry chef, home cook, and baking instructor, teaching regularly at King Arthur Flour, Stonewall Kitchen, and her own baking school in Hartford, Vermont: Sugar Glider Kitchen. The school is attached to her 18th century farmhouse where she lives with her husband, two dogs, two cats, one goose, three ducks, and five chickens. Website: ://www.gesine.com/ TV Show: https://www.foodnetwork.com/profiles/talent/gesine-prado My Vermont Table: https://www.amazon.com/My-Vermont-Table-Recipes-Seasons/dp/168268735X/ref=asc_df_168268735X/?tag=hyprod-20&linkCode=df0&hvadid=598365505154&hvpos=&hvnetw=g&hvrand=14326600201273528908&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032305&hvtargid=pla-1676811135036&psc=1 Confections of a Closet Master Baker: One Woman's Sweet Journey from Unhappy Hollywood Executive to Contented Country Baker: https://www.amazon.com/Confections-Closet-Master-Baker-Hollywood-ebook/dp/B002MHOCQM?ref_=ast_author_dp Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar: https://www.amazon.com/Sugar-Baby-Confections-Candies-Delicious-ebook/dp/B008ZR92C2?ref_=ast_author_dp _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio Jocelyn Delk Adams is the founder, author, national television personality and brand ambassador behind the award winning cookbook Grandbaby Cakes and the food website Grandbaby-Cakes.com, which gives her family's, particularly her grandmother's, cherished generational recipes her modern spin while preserving their original charm and spirit. Jocelyn is the co-host of the Cooking Channel and Discovery Plus game show, Stab That Cake. She's also a judge on Disney Channel and Disney Plus' Magic Bake Off, Food Network's popular series “Santa's Baking Blizzard” and “Beat Bobby Flay”, and cast member of such shows as “Food Fantasies” on OWN Network, Cooking Channel's longest running most popular shows, “Unique Sweets” and TODAY Show's “TODAY ALL-STARS”. In addition to being a regular on the TODAY Show and Good Morning America, she is regularly featured on The Rachael Ray Show, Food Network's “The Kitchen”, Dr. Oz, Tamron Hall, The Cooking Channel, People Magazine, ABC World News Now, Food and Wine Magazine, Parents Magazine, Hallmark Channel, Better Homes and Gardens Magazine, O (The Oprah) Magazine, The Thanksgiving Day Parade on CBS, Essence Magazine, Huffington Post, Bon Appetit, Southern Living Magazine, and many others. Jocelyn also has a line of cakes exclusively from Williams Sonoma that ship across the country. She gave a TED Talk in 2017 about Brand Authenticity and has been a top brand ambassador and writer for several top brands such as Coca-Cola, Land O' Lakes, Audi, Dole, James Beard Foundation, Pillsbury, State Farm, HomeGoods, McCormick and many more. Jocelyn's first cookbook Grandbaby Cakes was released in September 2015 and was featured as a top fall cookbook by People Magazine, Vanity Fair, Yahoo! and Epicurious. It also won the Gourmand World Award 2016 for Best Blogger Cookbook USA and was nominated for an NAACP Image Award 2016- Outstanding Literary Instructional Work. Jocelyn was also a contributor to 2017 Eater's Cookbook of the Year Feed the Resistance. Her next cookbook Everyday Grand will be released on March 14th. Website: https://grandbaby-cakes.com/about/ Instagram: https://www.instagram.com/grandbabycakes Everyday Grand: https://grandbaby-cakes.com/everydaygrand/ _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Abi Balingit is a Filipino American home baker and author based in Brooklyn. Her debut cookbook, MAYUMU: Filipino American Desserts Remixed will be released on February 28, 2023. When she's not working full-time at a live music company, she is running a baking blog called The Dusky Kitchen. Her #PASALUBONG treat box series helps to raise money for mutual aid organizations. She has been featured in Bon Appétit, Food & Wine, Eater, Thrillist, Food52, and more. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Joel Berry has spent the past nineteen years writing screenplays. Along the way, he began to upload videos to YouTube and gained an audience for his character, Tavin Dillard. Originally from Arkansas, he resides in Southern California, where he writes, acts, and produces comedy. Sweat Tea Films: https://www.sweetteafilms.com/ Tavin Dillard Youtube: https://www.youtube.com/c/sweetteafilms _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Jerry James Stone is an American food blogger, vegetarian chef, activist, and internet personality, known for simple gourmet recipes, advocacy for a sustainable food and wine movement, and as a social media personality. In 2015, a Sierra Club magazine article named him one of nine chefs changing the world Website Blog: https://jerryjamesstone.com/ Books: https://www.amazon.com/s?i=stripbooks&rh=p_27%3AJerry+James+Stone&s=relevancerank&text=Jerry+James+Stone&ref=dp_byline_sr_book_1 Youtube Channel https://www.youtube.com/c/jerryjamesstonedotcom _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Tina's curiosity as a young child led her into the kitchen where her mother and grandmother laid the foundation for a lifetime love of baking. She has passionately studied baking for most of her life while developing and modernizing her favorite recipes to bake for her family and friends. Tina takes the time to delve into the history of recipes giving her a true understanding of their significance through history. Her many television appearances include The Chew, The Today Show, The Rachael Ray Show, Hallmark Home and Family, Bridge Street TV and Daytime. Tina has spent the last decade participating in cooking and baking competitions which culminated in her crowning achievement: winning season 4 of ABC's The Great American Baking Show. Tina Zaccardi's Website https://tinazaccardi.com/ _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Marissa Rothkopf Bates writes about food for the New York Times, Newsweek (RIP) and Publishers' Weekly, among others. For Newsweek she wrote the “Gadget Lust” column, where she reviewed all manner of weird and inventive kitchen technologies. She is currently working on a book about the history of technology and innovation in the American kitchen. Marissa has worked at SPY magazine (a long time ago, when she was very little); Nickelodeon, CondéNast, Hearst and helped launch Oxygen television when it was still a network for women. She enjoys writing about herself in the third person in her spare time. Marissa has a fancy graduate degree in history and earned her professional qualification as a chef from the Institute of Culinary Education, yet still gets nervous when asked to make custard. Website: https://marissarothkopf.com/ Secret Life of Cookies Podcast: https://marissarothkopf.com/the-secret-life-of-cookies-podcast _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio Victoria Slind-Flor has been a journalist since the early 1970s. In the course of her career she has worked for the Bellevue American (now the Eastside Journal), the West Bank Guide, New Orleans Business, the Los Angeles Daily Journal, The Recorder, National Law Journal, American Lawyer, Intellectual Property Law and Business, the American Bar Association Journal, Intellectual Asset Management Magazine, Quiltfolk and the electronic business news service Bloomberg News. She has taught media relations for Cherry Hill Pagan Seminary, and has lectured on Paganism at Mt. Diablo Community College and the Pacific School of Religion of the Graduate Theological Union at the University of California at Berkeley. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: BRIAN THEIS is a resident of New Orleans and New York. He is a recipe developer, teacher, and home cooking maestro, passionate about twentieth-century culinary history. His New Orleans side of the family encouraged his immersion in Creole cooking, and his worldly travels inspired his affinity for international cooks and their fare. Theis is now a regular guest cooking up his recipes on a number of prestigious big city TV shows. He is an honors graduate with expertise in recipe testing from the International Culinary Center in New York, and can be found on Instagram, Facebook, YouTube, and Pinterest at "The Infinite Feast"! Website: https://www.theinfinitefeast.com/ Purchase on Amazon https://www.amazon.com/Infinite-Feast-Host-Ones-Love/dp/1455625132 _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Douglas Weissman is a graduate of the Master of Fine Arts program in Creative Writing at the University of San Francisco. He is an award-winning travel writer and has published 8 novels spanning Young Adult, New Adult, and Adult genres. He lives in Los Angeles with his gorgeous wife, fun-loving daughter, anxious dog, and indifferent cat. By the time you read this, he will probably have another cat. His latest novel, Life Between Seconds, was released on Nov. 15th, 2022. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Jeremy James Lee is a British chef and chef proprietor at Quo Vadis, London. He had previously been head chef at the Blueprint Café for eighteen years. "With the voice of a thespian and the culinary skills of a French master chef, Jeremy Lee is by far one of the most well liked chefs in London. His incredible dedication to British produce is apparent in his simple, delicious food, coming out of the kitchen at the beloved Quo Vadis in Soho." (Great British Chefs Website) Cooking Simply and Well for one and Many. https://www.amazon.com/Cooking-Simply-Well-One-Many-ebook/dp/B07JNBRDNC Quo Vadis Restaurant Soho London https://www.quovadissoho.co.uk/ _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

About the Sour Dough Library The future of Bread lies in its past, a tour in the only sourdough library Bread! It feeds, it crackles, it breathes. When you bite into it, you dive into a wealth of heritage and a whirlwind of a story written with only a few basic ingredients. Flour, water, fermentation, and time. Over 250 generations of bakers like you have kneaded their hearts and their souls into these breads and made it their own. New recipes, new ingredients, and a string of baking techniques have all strived for one thing: to bake the best possible bread. In the sourdough library we are collecting and preserving this unique heritage from the past. About the Sour Dough Librarian Karls Bio: For as long as I can remember, I have always wanted to be a baker-confectioner. After graduating in 1988 from the bakery/confectionery school in Brussels, I worked for six years as a patissier in a bakery in Brussels. In 1994 I started to work for Puratos as a test baker in the lab. That's when I encountered the very first sourdough in my life and baked my very first sourdough bread. Since then I have worked in different departments as a technical advisor, product, training & communication manager. In 2013 we inaugurated our sourdough library. The first and only of its kind in the world. As the sourdough librarian I am on a quest for sourdough. Preserving biodiversity for the future and sharing insights into this century-old baking tradition is what I like most about what I do today. The Sourdough Library https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library The Sourdough Library https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Maggie Zhu started her website, Omnivore's Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she's a full-time New York–based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie's culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world. Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants. Omnivores Cookbook https://omnivorescookbook.com/ Omnivores Cookbook on Youtube https://www.youtube.com/@omnivorescookbook Chinese Homestyle https://www.amazon.com/Chinese-Homestyle-Everyday-Plant-Based-Recipes/dp/163106844X/ref=asc_df_163106844X/?tag=hyprod-20&linkCode=df0&hvadid=564746906338&hvpos=&hvnetw=g&hvrand=6310548255943018233&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032305&hvtargid=pla-1641782380732&psc=1 _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio Yumi Komatsudaira is the president of K-Seaweed, a leading ocean greens provider since 1960's and an author, recipe developer, food stylist and food photographer for her latest cookbook, “Japanese Superfoods: Learn the Secrets of Healthy Eating and Longevity - the Japanese Way!" by Tuttle Publishing. (This book will be released on January 3, 2023) She is also a Japanese culinary instructor in New York City public school system, children's museums and hospitals, and private cooking classes. She grew up outside Tokyo, playing--and snacking--in her family's seaweed factory. Now based in New York, she travels to Japan often promoting sea vegetables and its health benefits. Check out K-Seaweed on Instagram @k_seaweed K Seaweed https://kseaweed.com/ Japanese Superfoods: Learn the Secrets of Healthy Eating and Longevity - the Japanese Way! https://www.amazon.com/Japanese-Superfoods-Secrets-Healthy-Longevity/dp/480531642X _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio Vasudha Viswanath is the founder of We Ate Well, a community for foodies that brings you the inside scoop on everything vegetarian. Her mission is to help you eat mindfully, joyfully and sustainably on a vegetarian diet. She grew up in Bangalore, India and now lives in New York City with her husband and daughter. Her web site is www.v8well.com _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Leah Su Quiroga cooked for over a decade at Alice Waters's renowned California restaurant, Chez Panisse, where she started out as an intern and quickly worked her way up to head chef. She currently lives in Sebastopol, California, where she's raising a family. Cammie Kim Lin, Leah's sister, is a serious home cook who got her start in commercial kitchens before becoming a professor and writer. She teaches at New York University and lives in Brooklyn, New York with her family, which includes the two teenaged (serious) new cooks featured throughout the book. Serious New Cook https://www.amazon.com/Serious-New-Cook-Recipes-Techniques/dp/1599621657 This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio Jenay Marontate began learning the secrets of kitchen witchery at an early age from her mother, grandmother, and great-grandmother. Now, she applies her knowledge of herbs, oil, magic, and kitchen witchery to her loose-leaf tea and spice business, Kitchen Witch Gourmet. Here, she infuses tea with magic, wellness, happiness, and love to brew the perfect cup. She also teaches tea leaf reading and other tea magic in the US and in China. https://kitchenwitchgourmet.com/ _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Jenna Helwig Bio: When I first started preparing my own meals as a young adult, my idea of cooking was boiling pasta and heating up a jar of store-bought tomato sauce. My salads were topped with bottled dressing, and I didn't think twice about using a box of brownie mix. But, while it's true my cooking skills were practically non-existent, I always loved to eat delicious food. That interest in good food slowly became an obsession. I started cooking more, ripping out recipes in magazines, taking recreational cooking classes, refusing to vacation anywhere that didn't have food worth eating, and learning kitchen secrets from my Italian mother-in-law. Then, when my child was born I picked up a whisk and never looked back. I made homemade baby food and, soon, earned a culinary arts degree from the Institute of Culinary Education in New York City. In the summer of 2008 I launched Rosaberry, a culinary services company devoted to helping New York families eat better through culinary instruction and personal chef services. And now, after several years as food editor at Parents and Health magazines, I'm the food director at Real Simple. I've appeared on the Today Show numerous times demonstrating kid-friendly recipes. My first two cookbooks Real Baby Food: Easy All-Natural Recipes for Your Baby and Toddler and Smoothie-licious: Power-Packed Smoothies and Juices the Whole Family Will Love were released in 2015 by Houghton Mifflin Harcourt. My third book, Baby-Led Feeding, debuted in March 2018, and The Multi-Cooker Baby Food Cookbook launched in November 2019. My latest cookbook, Bare Minimum Dinners, was released in September 2021. (Bio Provided by Jenna Helwig) Through my books, blog, magazine writing, and video I'm excited to continue helping families eat easily, happily, and deliciously. Rosaberry http://rosaberry.com/ Blog: _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Sarah Gailey is a Hugo Award Winning and Bestselling author of speculative fiction, short stories, and essays. They have been a finalist for the Hugo, Nebula, and Locus awards for multiple years running. Their bestselling adult novel debut, Magic For Liars, was published by Tor Books in 2019. Their most recent novel, Just Like Home, and first original comic book series with BOOM! Studios, Eat the Rich, are available now. Their shorter works and essays have been published in Mashable, The Boston Globe, Vice, Tor.com, and The Atlantic. Their work has been translated into seven different languages and published around the world. You can find links to their work at sarahgailey.com and on social media at @gaileyfrey. Magic for Liars https://www.amazon.com/Magic-Liars-Sarah-Gailey/dp/1250174619 Just like home https://www.amazon.com/Just-Like-Home-Sarah-Gailey/dp/1250174724/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr= The Echo Wife https://www.amazon.com/Echo-Wife-Sarah-Gailey-ebook/dp/B07WPNG138?ref_=ast_sto_dp Know your station https://www.amazon.com/Know-Your-Station-Sarah-Gailey-ebook/dp/B0BLV1BRGZ?ref_=ast_sto_dp _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Atava Garcia Swiecicki is guided by her dreams and her Mexican, Polish, Hungarian, and Diné ancestors. She received a BA in feminist studies from Stanford University and a master's degree from the Indigenous Mind Program at Naropa University in Oakalnd. Atava has studied healing arts extensively for over thirty years and has been mentored by herbalists, curanderas, and traditional knowledge keepers. She works as a clinical herbalist and teacher. She is the founder of the Ancestral Apothecary School of Herbal, Folk, and Indigenous Medicine on Ohlone territory in Oakland, and she currently lives in Tewa Pueblo territory in Albuquerque. Her personal website is ancestralapothecary.com, and the website for her school is ancestralapothecaryschool.com. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Matt Cockerill A sourdough-fermenting, backyard-wasabi-growing culinary adventurer, Matt began his career as a science publisher. As co-founder of open-access publishing pioneer BioMed Central, he helped to bring the 350-year-old science publishing industry into the digital age. Next up, cookbooks! He is based in London, and when he is not working, cooking, or drinking coffee, he likes to burn off excess calories with marathons and endurance swimming. Favorite foods: Hamachi nigiri, crispy pork belly, and homemade waffles. CKBK is offering a voucher code offering 25% off on ckbk Premium Membership : Use the link here to get it! https://join.ckbk.com/ckbk?code=WELLSEASONED CKBK: https://www.ckbk.com/ _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Hi, I'm Emily. Growing up in suburban NJ, there were plenty of good bagels around. But when my father had business take him to the Upper West Side, he would stop by Zabar's for lox, sable, whitefish, and chive cream cheese, and H&H for bagels, which we would have as a special treat. These bagels were on a whole different level of unique deliciousness. After moving away, I would look forward to possibly having them when visiting home. And then one day I learned that they had gone out of business, and I was deeply upset. I took this news like the death of a loved one I just hadn't been in contact with in a long time, and grieved, and said I didn't want to let those bagels cease to exist. And so I embarked on what became my five-year quest, through trial and error, to create a bagel I longed to eat. (From the Boichik Bagel Website) Boichik Bagels https://boichikbagels.com/ _________________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Culinary educator Kim Kushner is the best-selling author of 'The Modern Table', 'I Heart Kosher', 'The New Kosher', and ‘The Modern Menu'. Raised in Montreal, Canada, Kim learned to cook at an early age from her Moroccan-born mother and spent summers with family in Israel. A graduate of the Institute of Culinary Education in Manhattan, she has developed recipes for Food & Wine and Chile Pepper magazines, and has worked as a private chef. In 2005, she launched Kim Kushner Cuisine and now travels the world teaching her wildly popular cooking classes. Kim's cooking style reflects her busy life as a mother of four, a teacher, and an author. Her flavor-packed recipes are made using straightforward techniques that bring ease, time-savings, and creativity to the kitchen. She's become well-known in New York City and abroad for her healthy and hearty dishes made from locally grown produce-not necessarily the first thing that comes to mind when thinking of kosher cuisine. Kim has appeared on the Today Show and has been featured in the New York Times International Edition, Huffington Post, Saveur, and The Chicago Tribune, and is recognized as a leader in redefining kosher cuisine; her cookbooks feature everyday recipes for delicious and artful dishes made from accessible, seasonal ingredients. Kim lives in New York City with her husband and children. Kim Kushner Website: https://kimkushner.com/ The Modern Table https://www.amazon.com/Modern-Table-Recipes-Everyday-Gatherings/dp/1773271660 _________________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Faith Kramer is a food writer and recipe developer concentrating on the food ways, history, and customs of the Jewish diaspora. She develops recipes and writes about Jewish customs and food as well as travel, and global ingredients. As a columnist for j., the Jewish News of Northern California, she writes articles on food and cooking along with original recipes. Faith has taught cooking classes on food from around the world, presented programs on Jewish customs, celebrations, and holidays, and led food-related walking tours that explore the economic, geographic, and political underpinnings of the food as well as how to use international ingredients in other contexts. She lives with her family in the San Francisco Bay Area. Blog Appetit http://www.clickblogappetit.com/ 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen https://www.amazon.com/52-Shabbats-Dinners-Inspired-Kitchen/dp/1951412184/ref=sr_1_1?crid=1GOBE9KQTO5WA&keywords=faith+kramer+52+shabbos&qid=1671484965&s=books&sprefix=faith+kramer+52+shabbots%2Cstripbooks%2C192&sr=1-1 _________________________________________________________________________________________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

This is a Hanukkah Week Rebroadcast of a previously aired episode. Bio: BETH A. LEE who grew up on the East Coast before moving with her family to Northern California, thousands of miles away from the traditional Jewish food she was raised on. She attended the University of California, Berkeley, where she received a degree in business and later pursued a marketing career in Silicon Valley. In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family's multicultural food traditions. Beth has been featured in the New York Times, Los Angeles Times, San Francisco Chronicle, San Jose Mercury News as well as many blogs and podcasts including KCRW's Good Food. She also co-leads a popular virtual cooking group, Tasting Jerusalem, focused on Middle Eastern cuisines and ingredients. OMG Yummy Website: https://omgyummy.com/ The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion https://www.amazon.com/Essential-Jewish-Baking-Cookbook-Traditional/dp/164876567X/ref=asc_df_164876567X/?tag=hyprod-20&linkCode=df0&hvadid=533430572374&hvpos=&hvnetw=g&hvrand=15892118297048152969&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032305&hvtargid=pla-1380279398596&psc=1 _________________________________________________________________________________________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: BETH A. LEE who grew up on the East Coast before moving with her family to Northern California, thousands of miles away from the traditional Jewish food she was raised on. She attended the University of California, Berkeley, where she received a degree in business and later pursued a marketing career in Silicon Valley. In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family's multicultural food traditions. Beth has been featured in the New York Times, Los Angeles Times, San Francisco Chronicle, San Jose Mercury News as well as many blogs and podcasts including KCRW's Good Food. She also co-leads a popular virtual cooking group, Tasting Jerusalem, focused on Middle Eastern cuisines and ingredients. The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion https://www.amazon.com/Essential-Jewish-Baking-Cookbook-Traditional/dp/164876567X/ref=asc_df_164876567X/?tag=hyprod-20&linkCode=df0&hvadid=533430572374&hvpos=&hvnetw=g&hvrand=15892118297048152969&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032305&hvtargid=pla-1380279398596&psc=1 _________________________________________________________________________________________________________________________________ Bio: Faith Kramer is a food writer and recipe developer concentrating on the food ways, history, and customs of the Jewish diaspora. She develops recipes and writes about Jewish customs and food as well as travel, and global ingredients. As a columnist for j., the Jewish News of Northern California, she writes articles on food and cooking along with original recipes. Faith has taught cooking classes on food from around the world, presented programs on Jewish customs, celebrations, and holidays, and led food-related walking tours that explore the economic, geographic, and political underpinnings of the food as well as how to use international ingredients in other contexts. She lives with her family in the San Francisco Bay Area. 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen https://www.amazon.com/52-Shabbats-Dinners-Inspired-Kitchen/dp/1951412184/ref=sr_1_1?crid=1GOBE9KQTO5WA&keywords=faith+kramer+52+shabbos&qid=1671484965&s=books&sprefix=faith+kramer+52+shabbots%2Cstripbooks%2C192&sr=1-1 _________________________________________________________________________________________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Learn how a region's foodways can be one of the most fascinating tell the history and culture of a specific time and place. If you're interested in food, development and land use planning, and stories, this episode is for you! Claudia Kousoulas and Ellen Letourneau are the co-authors of A Culinary History of Montgomery County, Maryland. This is the second book in which they have explored the food heritage of Montgomery County, the first being Bread and Beauty: A Year in Montgomery County's Agricultural Reserve, which is full of beautiful photographs and wonderful recipes representing our region. Their current book is all about how the history of our area is tied in with food. In terms of where you live, looking at food history is a way of looking at how your culture and community have evolved over time. During this conversation, we hear lots of stories about the people and foodways of this region. We also talk about the history of Montgomery County and the Agricultural Preserve, the heritage of indigenous people in the region, development and land use planning, supply chain issues, and more.  Topics Covered and Links: https://www.thriftbooks.com/w/bread--beauty-a-year-in-montgomery-countys-agriculture-reserve/28340397/#edition=59912424 (Bread and Beauty) https://www.arcadiapublishing.com/Products/9781467148658 (A Culinary History of Montgomery County, Maryland.) https://montgomeryplanning.org/planning/agricultural-reserve/ (Montgomery County Agricultural Reserve) Eating as a Political Act https://lady-farmer.com/blogs/the-good-dirt-podcast/caroline-taylor (Caroline Taylor on The Good Dirt) Supply Chain Issues https://lady-farmer.com/blogs/the-good-dirt-podcast/tony-cohen?_pos=2&_sid=712274075&_ss=r (Tony Cohen on The Good Dirt) https://buttonfarm.org/ (Button Farm Living History Center) https://glenechopark.org/ (Glen Echo Park) https://chowdc.org/ (Culinary Historians of Washington) https://www.atlasobscura.com/places/seneca-quarry (The Seneca Quarry) https://www.nps.gov/choh/index.htm (The C and O Canal) https://www.cctrail.org/ (The Capital Crescent Trail) TDR's or Transferable Development Rights Indigenous People of this Region https://en.wikipedia.org/wiki/Chautauqua (Chataqua Movement) https://www.pps.org/article/montgomery (Montgomery County Farm Women's Cooperative) Bill Marriott and Hot Shoppes in D.C. https://montgomeryparks.org/parks-and-trails/josiah-henson-park/ (Josiah Henson Museum) Connect with Ellen and Claudia: https://www.facebook.com/mococulinaryhistory/ (On Facebook) @mococulinaryhistory https://www.arcadiapublishing.com/Products/9781467148658 (Buy the Book, A Culinary History of Montgomery County, Maryland.) About Lady Farmer: https://lady-farmer.com/blogs/the-good-dirt-podcast (Our Website) @weareladyfarmer on https://www.instagram.com/thegooddirtph/ (Instagram) Join http://almanac.lady-farmer.com/ (The Lady Farmer ALMANAC) Leave us a voicemail! Call 443-459-1950 and ask a question or tell us what the good dirt means to you. Email us at thegooddirtpodcast@gmail.com Original music by John Kingsley @jkingsley1026 Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well being.