Podcasts about culinary traditions

Jesse Griffiths is a celebrated chef, hunter, and storyteller reshaping the culinary landscape of Texas. As the visionary behind Dai Due, a restaurant that champions sustainable, locally sourced, and seasonally inspired cooking, Jesse has mastered the art of connecting people to their food. With a deep respect for nature and tradition, he's also an author and educator who inspires others to embrace the beauty of wild game, foraging, and the flavors of Texas. In this episode, we sit down with Jesse Griffiths, the culinary mind behind Dai Due. Jesse takes us on a journey from his early days as a supper club pioneer to running a restaurant that's a beacon for sustainability and authenticity in Austin's food scene. We dive into his passion for hunting, his respect for nature's ingredients, and how he's inspiring a new generation to reconnect with their food. Whether it's rendering beef tallow for fries or crafting the perfect peach pie with lard, Jesse's insights will make you rethink what it means to eat well. What we cover:- Dai Due's Origins: From supper club to Austin culinary landmark.- Building menus around seasonal, local ingredients.- Grass-fed beef and beef tallow resurgence. - How European simplicity and respect for ingredients shaped Jesse's approach - Overcoming hurdles to create a transparent and healthy kitchen. Timestamps:(00:00) Evolution of Dai Due Restaurant(14:25) Culinary Journey and Italian Inspiration(24:44) Revolutionizing Food Sourcing and Education(33:50) Culinary Traditions and Ingredients(48:04) Financial Sustainability and Culinary Transparency(55:11) Local Food Sourcing and Humility(59:06) Mutual Inspiration Among Austin Chefs(01:04:51) Hunting Influence on Dai Due(01:15:37) Influences and Future Culinary Concepts(01:27:25) Salt and Time's Departure and Evolution*** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Jesse:InstagramDai DueJesse's BooksConnect with Brett:InstagramXConnect with Harry:InstagramXConnect with Meat Mafia:Instagram - Meat MafiaX - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinX - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIAMaui Nui- 15% OFF. Use CODE: MEATMAFIA

Send us a text   In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

In this Thanksgiving episode of 'Those Are The Girls', Mallory and Isabel share their reflections on gratitude, family dynamics, and cultural traditions surrounding the holiday. They discuss what they are thankful for, including family, friends, and job opportunities, while also navigating the complexities of family conversations during gatherings. The hosts explore various Thanksgiving foods and traditions, emphasizing the importance of cultural diversity in celebrations. They conclude with heartfelt thanks to their listeners and a hopeful outlook for the future. 00:00 Thanksgiving Reflections and Gratitude 03:41 Navigating Change and Finding Blessings 06:24 The Importance of Family and Friendships 09:34 Travel Adventures and New Experiences 12:23 Fun Conversation Starters for Family Gatherings 15:24 Culinary Traditions and Thanksgiving Dishes 18:19 Millennial Thanksgiving Celebrations 21:11 Closing Thoughts and Gratitude Follow on Instagram: TOG: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@thoseothergirlspodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Mal: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@lifeasmalpal⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Isabel: ⁠@styleandsmilee⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ This is a Other Girls Media production. You are able to listen on Apple Podcasts, Spotify, iHeartRadio, Google Podcast, Amazon Music, Pandora wherever you are able to listen to podcasts PLUS YouTube. Join our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Sponsors: COL 192: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://col1972.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ "thoseothergirls1972" America Women Beauty: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://americanwomanbeauty.net/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ "mal15" Garnuu: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://garnuu.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ "othergirls10" The Pink Rose: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://shopthepinkrose.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ "othergirls10" Want more TOG? Get the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠app⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Check out our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Order ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merch⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Those Other Girls Rumble Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Those Other Girls Youtube Channe⁠⁠l⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/those-other-girls/support

Today, we're stirring ancestral wisdom into our cauldrons, awakening the magickal connections that flow through our family's culinary traditions and recipes passed down through generations.In our world of quick meals and convenience food, we often lose touch with the sacred alchemy of our family's kitchen magick, missing the profound connection that comes through preparing dishes that have nourished our lineage.This disconnect from culinary tradition can leave us hungry not just for food, but for the deep soul nourishment that comes from cooking with ancestral wisdom.By engaging in intentional family recipe magick, you create a bridge between past and present through the timeless language of food and nourishment.This ritual of cooking can awaken ancestral memories, strengthen family bonds, and remind you of the magickal potential that resides in every stir, chop, and simmer.By the end of today's magickal action, you'll have infused your cooking with sacred intention, creating not just a meal but a moment of profound connection with your lineage.You'll be equipped with a magickal practice that you can return to whenever you need to feel the warmth and wisdom of your family's culinary traditions.

From barns and tractors to harvesting produce. This weekend, O'Brien Farm and the Colony of the Avalon are hosting the Then & Now festival. For more on the event, we sent Morning Show reporter down to O'Brien Farm in St. John's. He spoke with owner Aaron Rodgers.

In this episode of "The Truth in This Art," host Robb Lee interviews Zoe Baez, a seasoned chef with over 15 years in the culinary industry. Zoe shares her journey from being inspired by her grandmother's cooking to pursuing formal culinary education and gaining hands-on experience in professional kitchens. She discusses her entrepreneurial venture in Puerto Rico, her international culinary experiences, and her unique fusion of Puerto Rican and Spanish flavors. The conversation also touches on the role of food in travel, menu development, overcoming kitchen challenges, and favorite dishes.Episode Highlights:Zoe Baez's culinary journey (00:01:22) Chef Zoe discusses her background, passion for cooking, and her culinary experiences in different states.Influences in culinary passion (00:04:25) Zoe talks about her early influences, including her grandmother and her first experiences with cooking.Memorable family dishes (00:07:51) Chef Zoe shares her favorite dishes from her grandmother and her own culinary experiments with beer-infused dishes.Career choice and early kitchen experiences (00:10:55) Zoe Baez discusses her decision to pursue a career in the culinary industry and her early experiences in professional kitchens.Learning through diverse kitchen experiences (00:17:19) Zoe explains how working in different kitchens and communities has enriched her knowledge and skills as a chef.Exploring new culinary experiences (00:18:46) Zoe Baez discusses her approach to exploring new places and their culinary specialties when traveling.Signature Dishes (00:23:44) Chef Zoe describes a memorable dish she created that represents her culinary style and heritage.Menu Development (00:29:09) Zoe explains her approach to menu development, considering seasonality, local availability, and the preferences of her clients.Key Takeaways:1. Find Your Inspiration: Discover what ignites your culinary passion, whether it's a family tradition, a favorite TV show, or a memorable meal.2. Invest in Education: Formal training and hands-on experience are crucial steps in becoming a professional chef.3. Be Bold: Take risks and start your own culinary venture, using customer feedback to refine your creations.4. Travel and Learn: Exploring different cultures and cuisines can significantly broaden your culinary expertise and perspective.Website and Socialschefzoebaez.comX: @chefzoebaezInstagram: chefzoebaezFacebook: Zoé Baez LinkedIn: Zoe Baez

Send us a Text Message.Ready to uncover the rich tapestry of Italian and American genealogy? Join us as we embark on a fascinating journey with Jack and Mary Ciaccia, tracing Jack's roots back to the regions of Taranto and Messina in Sicily, and Mary's lineage to the early American settlers of Jamestown in 1608. Discover connections to notable figures like Daniel Boone and President Polk shape their family stories. We promise you'll walk away with a deeper appreciation for the interconnectedness of our ancestries and the vibrant tales they tell.But our exploration doesn't stop with genealogy. We dive into the personal anecdotes that bring our diverse heritages to life, with the creation of their unique cookbook, "Paisanos and Pioneers." Learn how growing up in ethnic neighborhoods and understanding Jack's ancestors' labor in textile mills have enriched his appreciation for our heritage. Blending multi-cultural backgrounds, they share how these rich cultures have influenced their lives and  culinary traditions.Finally, we celebrate the joy of family cooking, with a special focus on Italian and American  recipes handed down through generations. Hear heartwarming stories of preparing meals like a venison roast on a hot plate and perfecting Italian desserts such as pastiera. Discover the collaborative spirit in our kitchen, where family recipes are preserved and cherished. Whether it's homemade macaroni, meatballs, or legendary pizza from Leonard's in Corona, this episode emphasizes the warmth and togetherness that family cooking brings to our lives. Don't miss out on the secrets to creating these treasured dishes, now immortalized in their family cookbook available on Amazon!Paisanos and PioneersMary and Jack share recipes from the Italian countryside and American wilderness.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.Purchase my book "Farmers and Nobles" here or at Amazon.

This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master's degree in mathematical economics, from Princeton University. His master's degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer.While working at Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art andscience of cooking with others. In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla.Topics discussed:The upcoming Modernist Pastry booksPizza-making at homeWhat is Modernist Cuisine?Breaking culinary traditions, and exploring cooking myths and loreMicrowaves, safety, and how they workCooking equipment such as combi ovens and induction cooktopsSustainability as it relates to the food and beverage industry NATHAN MYHRVOLD and MODERNIST CUISINENathan's WebsiteModernist Cuisine Website, Instagram and Facebook The Modernist Pizza PodcastCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely.Support the show

“Mediterranean Diet Explained: Basics for Beginners” is an enjoyable episode covering this popular eating approach.Discover the basics of a Mediterranean diet, from fruits and vegetables to whole grains, nuts, seeds, and olive oil, and learn how incorporating seafood, legumes, and moderate dairy can contribute to a balanced, nutrient-rich lifestyle.I will debunk common myths about weight loss and reveal the essence of the Mediterranean diet as a flexible, joy-filled approach to eating that emphasises quality ingredients and the social joys of mealtime.This episode is your ultimate beginner's guide to understanding the Mediterranean lifestyle for better health and happiness. Inquire About Becoming a 1-2-1 Online Fitness MemberInstagramX (Twitter)FacebookYouTube ChannelArticlesFree Workout PlanFree Nutrition for Fat Loss GuideFree Meal Plan GuideFree Protein Cheat SheetSubscribe to My Email ListCalorie Calculator Timestamps:(01:34) Mediterranean Diet Basics(01:45) Foods of the Mediterranean Diet(03:21) Mediterranean Eating Principles(05:55) Mediterranean Lifestyle vs. Weight Loss(07:08) Finding Mediterranean Ingredients(10:27) Community Meals in Mediterranean Culture(13:36) Mediterranean Diet Summary(14:48) Choosing the Mediterranean Way(15:52) Mediterranean Diet Conclusion

Part 1 – Neville James speaks with author Nina York about her book, Culinary Traditions of St. Croix: A Brief History of Island Lifestyles. Nina York was born in Denmark and grew up there during World War II before eventually calling the Virgin Islands home in 1976. 

Ever wondered why do East Asian cuisine's lack of desserts. From the subtleties of taste to the deep-rooted philosophies, explore why sugar takes a backseat in Chinese culinary traditions. Discover how genetic predispositions, cultural norms, and historical contexts shape the palate of billions. Through insightful discussions and savory insights, we unravel the fascinating world where meals end without a sweet note. Tune in as we explore the rich tapestry of flavors and traditions that make East Asian cuisine truly unique. Till then Check out the other episodes, The strange Polish notion of Holocaust Envy - https://bit.ly/48zECZr The Oak Tree that chronicled Poland's Modern History - https://bit.ly/4b1PlO8 The suprising evolution of Polish food - https://bit.ly/48RUGWe The complicated legacy of Schindler's List - https://bit.ly/3vF9NEi The untold story of Holocaust heroism: 'Under the Eagle' Pharmacy - https://bit.ly/3vEtzzL Two Billion Euros and the Polish Temple of Memory - https://bit.ly/3HjkrmN You can check previous episodes of 'Podcasts from Nowhere' on https://bit.ly/4b3wOB8  You can reach out to our host Utsav on Instagram: @‌whywetravel42(https://www.instagram.com/whywetravel42  ) Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram.  Do share the word with your folks!    See omnystudio.com/listener for privacy information.

Ever wondered about the culinary secrets hidden within the folds of nature's humble leaves? Join us on a tantalizing audio journey that delves deep into the heart of global cuisine, where the simple leaf becomes a vessel of culinary creativity and cultural heritage. From the bustling streets of Mumbai's Matunga to the serene temples of Tamil Nadu, and from the aromatic kitchens of Gujarat to the historic recipes of medieval Karnataka, immerse yourself in the flavors and stories woven into every leaf-wrapped dish. Till then Check out the other episodes, The strange Polish notion of Holocaust Envy - https://bit.ly/48zECZr The Oak Tree that chronicled Poland's Modern History - https://bit.ly/4b1PlO8 The suprising evolution of Polish food - https://bit.ly/48RUGWe The complicated legacy of Schindler's List - https://bit.ly/3vF9NEi The untold story of Holocaust heroism: 'Under the Eagle' Pharmacy - https://bit.ly/3vEtzzL Two Billion Euros and the Polish Temple of Memory - https://bit.ly/3HjkrmN You can check previous episodes of 'Podcasts from Nowhere' on https://bit.ly/4b3wOB8  You can reach out to our host Utsav on Instagram: @‌whywetravel42(https://www.instagram.com/whywetravel42  ) Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram.  Do share the word with your folks!    See omnystudio.com/listener for privacy information.

What's the difference between beans and pulses? Is it bad to eat canned beans? How is Polish independence linked to the beans from the town of Lamim in Brazil?  This episode is part of a small series dedicated to the Planting the Future Challenge, in which we take a deep dive into our food system and its challenges, get inspired to cook up plant-rich meals, learn about agroecology as a solution and get into action! For more information on the challenge and to sign up, visit www.plantingthefuture.slowfood.com Guests: Nicolas Carton (Researcher & Global Bean Project Coordinator), Lucas Monteiro Mourão (Slow Food Brazil Activist) and Amaliah (Educator and Slow Food Activist in Indonesia). Host & Production: Valentina Gritti Post-Production & Music: Leonardo Prieto Dorantes Useful links: - The Global Bean Project: www.globalbean.eu - Information sheet about cooking dry pulses: https://www.globalbean.eu/publications/cooking-pulses-dry-seeds/  - Read more about the Polish Eagle bean: https://www.slowfood.com/blog-and-news/polish-eagle-beans-a-pulse-beating-like-a-warm-heart-across-continents/  - Tempeh in the Ark of Taste: https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/benguk-tempeh-besengek-2/  Finally, join our Telegram group for feedback, questions and advice: https://t.me/+xSzaZeIyCUM1NjJk 

Chef Sean Sherman, whose Minneapolis restaurant Owamni won the James Beard award for Best New Restaurant last year, speaks with senior critic-at-large Robin Givhan about Indigenous culinary history and his restaurant's mission to “decolonize” the dining experience.   Conversation recorded on Thursday, Jan. 26, 2023.

[REBROADCAST FROM March 15, 2023] Gesine Bullock-Prado, the host of the Food Network's “Baked in Vermont,” celebrates Vermont's food scene with her newest cookbook, My Vermont Table. She joins us today to talk about the food of Vermont's six unique seasons.

In our podcast episode, we delve into the remarkable journey of Coinneach MacLeod, known as the 'Hebridean Baker.' His passion for sharing the culinary delights, culture, and flavours of Scotland's Hebridean Islands shines through his social media and best-selling cookbooks. We explore his unexpected rise to fame and his deep love for Scottish cuisine and traditions. Coinneach's story is deeply rooted in preserving family recipes and cherished island traditions. His TikTok videos went viral, propelling him to international recognition, and his cookbooks reflect his dedication to making Scottish recipes accessible. His work not only promotes baking but also celebrates Gaelic language, foraging, savouring a dram of whisky, and embracing a simpler way of life, inviting you to experience the picturesque landscapes and vibrant communities of the Hebrides.

In recent years, there's been a vibrant resurgence in celebrating and preserving cultural heritage. As the world becomes more interconnected, there's a wonderful opportunity to share and relish the diverse traditions that make each culture unique. One such tradition is the rich tapestry of Jewish culinary traditions, which, much like the Rosh Hashanah celebrations, is a blend of stories, memories, history, and the hope for a sweet and bountiful future. According to a study by the Pew Research Center, 72% of Jewish Americans engage in cultural activities like cooking Jewish food. How can society ensure that these culinary traditions, deeply rooted in storytelling and family, continue to thrive for future generations?Welcome to The Main Course, where host Barbara Castiglia engages in a delightful conversation with Amanda Dell, the Program Director of The Jewish Food Society. This episode promises a journey into the beautiful intersection of food, storytelling, and Jewish culture.Key discussion points include:• The role of food in celebrating Jewish culinary traditions and culture• Amanda Dell's journey from the world of hospitality to The Jewish Food Society• The mission and initiatives of The Jewish Food Society, especially during recent global challengesAs the Program Director of The Jewish Food Society and the podcast host of “Schmaltzy,” Amanda Dell brings a wealth of knowledge and passion. With a background in the restaurant industry, including time at the renowned Gramercy Tavern, Amanda's dedication to preserving culinary heritage shines through. The Jewish Food Society's efforts to archive family recipes, histories, and stories ensure these treasures remain vibrant and accessible.

In this episode, food visionaries unite: Ruthie Rogers, the legendary chef behind The River Café in London, talks to Jon Gray, Co-Founder of the Bronx-based collective Ghetto Gastro. They discuss their recent cookbooks which challenge accepted conventions - from photography and recipe instructions, to the availability and distribution of fresh ingredients. Both are committed to community and are champions of collaboration, focused on the intersection of culture and food, their legacies, and the power of partnership.

This delectable episode of Fabulously Delicious, The French Food Podcast, delves into the captivating world of French cooking and explore the enchanting herb known as Fennel. As part of our series, 'A to Z of French Herbs,' we unravel the secrets of this aromatic and versatile ingredient that adds a touch of magic to traditional French cuisine. From its delightful licorice-like flavor to its vibrant texture, fennel plays a starring role in classic French dishes, tantalizing your taste buds with every bite.Tune in to this episode of Fabulously Delicious and embark on an unforgettable culinary journey through the world of fennel . Subscribe to Fabulously Delicious The French Food Podcast today and bring the flavors of France into your own kitchen. Bon appétit!Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

106. The Soul of Italy, Mexico, and Greece All in One When You Savor the Culinary Traditions of YaYa's! The culinary traditions of Grandma enliven your soul during a chat with Eliana Godinez- Chef de Cuisine at YaYa's in Cabo' Chineno Bay! Eliana Godinez Eliana with Kiki Today's Lexi:  Κουνουπίδι — Kounoupídi (Cauliflower) In Today's Episode: Kiki and family travel to Cabo San Lucas to savor the incredible cuisine and rich culture of the Mexican and Italian people.  Sharing a meal with family, tasting the best seasonal food of the land, and enjoying a beautiful view led Kiki to a meet and greet with a talented and driven female Chef de Cuisine- Eliana Godinez.  This dynamic chef has traveled the world to bring YaYa's an indelible experience for you the diner.  We find out that education in Milan and Mexico lend a hand in the preparation of Eliana's culinary creations.  Are you curious about how her cook line works behind the scenes? Learn the secret to a sexy vegetable presentation.  Find out how the journey of womanhood parlays itself into a magnificent and delicious meal for the table and how does Eliana select and prepare a menu of meal offerings. Why does Eliana believe in the power of bread and how does it unite people? Discover the beauty of spices, the food influence of many countries and how the heart of YaYa's is the charcoal kitchen! What a fun episode, one that will transport listeners to YaYa's table. Today's Ola Kala Moment: For Today's Ola Kala Moment, Share a Meal YaYa's Kitchen Wine from YaYa's  Resources: YaYa's Website and Menu Eliana on Instagram (@elianagp) Auberger Resorts on Instagram (@aubergeresorts) The Well on Instagram (@thewell) Forbes Features YaYa's  Credits: Music: Spiro Dussias Vocals: Zabrina Hay Graphic Designer: Susan Jackson O'Leary

Washington Post senior critic-at-large Robin Givhan speaks with Sean Sherman, whose restaurant Owamni won the James Beard award for Best New Restaurant last year, about Indigenous culinary traditions and his restaurant's mission to “decolonize” the dining experience. Conversation recorded on Thursday, Jan. 26, 2022.

Amanda Dell, Jewish Food Society's program director and host of the podcast, Schmaltzy, joins us to discuss Hanukkah recipes and traditions and shares her compilation of Jewish recipes from all over the world. We'll also take calls from listeners sharing their own family recipes and stories. You can find more information about the Jewish Food Society's upcoming events here.

We dig into the intersection of race, class, and food and the contribution of African Americans to what we think of as “American food."

Chef Jose Andres is an extremely talented culinary professional, with many accomplishments and successes. He is a chef, an author, a culinary innovator, an owner of ThinkFoodGroup, named twice in Time's “100 Most Influential People,” and the list doesn't stop there. Born in Asturias, Spain, Chef Jose Andres is the pioneer of tapas in the United States and also an advocate for immigrant reform.

In which Maya explore the history of Irish immigration, the holiday of St. Patrick's Day, and "traditional" foods like corned beef and cabbage. Special guest Heather Giacone, an executive pastry chef, shares an Irish Soda Bread recipe for listeners to try at home.Music by Just Milk.

Daisy's latest extraordinary woman, Chef Taffy, chats about Christmas culinary traditions in this special throwback episode to the early days. You can find more information about this episode in the show notes at: https://ketowomanpodcast.com/165 If you have enjoyed listening to this episode, please leave me a review on iTunes and the Keto Woman Podcast Facebook page. It really helps new people hear about the podcast. https://www.facebook.com/KetoWomanPodcast/ If you want to get in touch because you have an idea for a show, a topic you would like to hear about, an extraordinary woman to nominate - or maybe volunteer yourself - please email me at daisy@ketowomanpodcast.com. Please consider helping me make more episodes by making a monthly pledge at my Patreon page. There are some cool rewards up for grabs too! https://www.patreon.com/ketowoman.

Fascinating episode discussing British food culture with author and food historian Laura Mason.Laura is not present on any Social Media platform. Links to Tanya Gervasi website + Social Media

It's often said that the last aspect of a culture that remains after assimilation and acculturation is the food. And the fullest expression of the food of a particular culture is the food that was prepared and eaten at home. League of Kitchens is an organization that offers classes that aim to transmit that culinary knowledge along with the cooking techniques and traditions of the culture. Guest host Julia Fleisch interviews the League's founder, Lisa Gross, about the philosophical foundations of League of Kitchens. Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Andy Masich, CEO & President of the Heinz History Center, takes a look back at the history of Burton Morris. (photo: azgek/Getty Images Plus) See omnystudio.com/policies/listener for privacy information.

Dr. Yaba Blay is the Dan Blue Endowed Chair in Political Science at North Carolina Central University. An ethnographer, scholar, and content creator, her scholarship centers on global Black identities and the politics of embodiment, with particular attention given to hair and skin color politics. In 2012, Dr. Blay partnered with CNN to produce Black in America: Who is Black in America? – a television documentary inspired by her book, (1)ne Drop: Shifting the Lens on Race. In it, she explores the interconnected nuances of skin color politics and Black racial identity, and challenges narrow perceptions of Blackness as both an identity and a lived reality. Named to The Root 100 (2014), an annual list of top Black influencers, she is one of today's leading voices on colorism and global skin color politics and, to date, her commentary has been featured across some of today's leading media outlets including: CNN, BET, MSNBC, NPR, The New York Times, Ebony Magazine, The Philadelphia Inquirer, The Root, Huffington Post Live, Colorlines, Al Jazeera America. Applauded by O, The Oprah Magazine for her social media activism, Dr. Blay is the creator and producer of a number of online campaigns including #PrettyPeriod - a visual celebration of dark-skinned Black beauty - and #ProfessionalBlackGirl - a webseries and multi-platform digital community dedicated to celebrating Black Girl culture. Professional Black Girl is a multi-platform digital community that celebrates the everyday magic of Black women and girls! By announcing ourselves “Professional Black Girls,” we assert an unapologetic identity in a world that too often tries to tell us how we “ought to” act. We know that “acting” like anything other than ourselves robs us of our freedom, so instead, we choose, embrace, and celebrate who we are. We are professional code-switchers. We hold Ph.Ds and listen to trap music. We twerk and we work. We are Professional Black Girls. Jillian Bessett: The voice in the intro and outro belong to songwriter Jillian Bessett. Jillian Bessett is a singer, songwriter and multi-instrumentalist whose evocative lyrics and welcoming stage presence have endeared her to audiences throughout the southwest music scene. Jillian is currently writing music and gigging with her new favorite instrument the Boss RC-505 Looping Station. **Referenced in the interview: ** Sonya Renee Taylor is the Founder and Radical Executive Officer of The Body is Not An Apology, a digital media and education company promoting radical self-love and body empowerment as the foundational tool for social justice and global transformation. Sonya's work as a highly sought-after award-winning Performance Poet, activist, and transformational leader continues to have global reach. Sonya is a former National and International poetry slam champion and author of two books, including The Body is Not an Apology: The Power of Radical Self-Love. She is an educator and thought leader who has enlightened and inspired organizations, audiences and individuals from board rooms to prisons, universities to homeless shelters, elementary schools to some of the biggest stages in the world. Tarana Burke 's passion for community organizing began in the late 1980s, when she joined a youth development organization called 21st Century and led campaigns around issues like racial discrimination, housing inequality and economic justice. Her career took a turn toward supporting survivors of sexual violence upon moving to Selma, Alabama, to work for 21st Century. She encountered dozens of black girls who were sharing stories of sexual violence and abuse, stories she identified with very well. She realized too many girls were suffering through abuse without access to resources, safe spaces and support, so in 2007 she created Justbe Inc., an organization committed to the empowerment and wellness of black girls. The impacts of Justbe Inc. are widespread, as the program, which was adopted by every public school in Selma, has hundreds of alumni who have gone on to thrive and succeed in various ways. Burke's role as the senior director at Girls for Gender Equity in Brooklyn, NY, an intergenerational nonprofit dedicated to strengthening local communities by creating opportunities for young women and girls to live self-determined lives, is a continuation of what she considers her life's work. Since #MeToo, the movement she created more than ten years ago, became a viral hashtag, she has emerged as a global leader in the evolving conversation around sexual violence and the need for survivor-centered solutions. Her theory of using empathy to empower survivors is changing the way the nation and the world think about and engage with survivors. Her belief that healing isn't a destination but a journey has touched and inspired millions of survivors who previously lived with the pain, shame and trauma of their assaults in isolation. Tarriona "Tank" Ball. Poet. Singer. Actress. Artist. Vocalist. Michelle's Baby Girl. New Orleans' Baby Girl. Front Woman of Tank & the Bangas. Professional Black Girl. Chef Linda Green. Chef. Keeper of Culinary Traditions. Winner of Food Network's Chopped - Pride of New Orleans. 'The Yakamein Lady.' Professional Black Girl. Queen Tahj Williams. College Student. Track Coach. Mardi Gras Indian. Big Queen of the Golden Eagles. aka "Queen Pocahantas." Professional Black Girl. Bozoma “Boz” St. John is an Ghanian-American businesswoman and marketing executive who is the current chief marketing officer at William Morris Endeavor. Previously, she served as chief brand officer at Uber until June 2018. Raynell Steward, AKA Wuzzam Supa/Supa Cent. Entrepreneur. Social Media Personality. Influencer. Makeup Mogul. CEO of Crayon Case Cosmetics. Professional Black Girl.

Join hosts Nancy Reid & Lisa Smith, the mother-daughter travel team and publishers of Big Blend Magazines, for Big Blend Radio’s Champagne Sundays show celebrating Arizona's nature, history and culinary traditions.Featured Guests:- Tastes & Treasures - A discussion about the recipes and stories in the Historical League’s book, “Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona,” with editors and writers Ruth McLeod, Cathy Shumard and Lisa Schnebly Heidinger, and Mike Lutes of historic Lutes Casino in Yuma, Arizona.- Wildflowers of Buenos Aires NWR - Wildlife Refuge Specialist Joshua Smith provides an overview of Buenos Aires National Wildlife Refuge and discusses its wonderful wildflower season that runs from early spring until the end of fall. The refuge is located about 60 miles south of Tucson, Arizona.Featured music is ‘Adobe Café’ by Wally Lawder, and ‘Time to Go’ by Borgo. Thanks to our sponsors: Historic Coronado Motor Hotel in Yuma, Arizona and Fine Art Nature Photographer Margot Carrera.

Join hosts Nancy Reid & Lisa Smith, the mother-daughter travel team and publishers of Big Blend Magazines, for Big Blend Radio’s Champagne Sundays show celebrating Arizona's nature, history and culinary traditions. Featured Guests: - Tastes & Treasures - A discussion about the recipes and stories in the Historical League’s book, “Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona,” with editors and writers Ruth McLeod, Cathy Shumard and Lisa Schnebly Heidinger, and Mike Lutes of historic Lutes Casino in Yuma, Arizona. - Wildflowers of Buenos Aires NWR - Wildlife Refuge Specialist Joshua Smith provides an overview of Buenos Aires National Wildlife Refuge and discusses its wonderful wildflower season that runs from early spring until the end of fall. The refuge is located about 60 miles south of Tucson, Arizona. Featured music is ‘Adobe Café’ by Wally Lawder, and ‘Time to Go’ by Borgo. Thanks to our sponsors: Historic Coronado Motor Hotel in Yuma, Arizona and Fine Art Nature Photographer Margot Carrera.  

In our Thanksgiving episode, Chris talks to Dr. Dirk Van Tuerenhout, HMNS Curator of Anthropology, and Merrianne Timko, culinary historian, about what else? Food! They focus on the Aztec culinary tradition and whether you can find traces of Aztec influence on your own table.

Culinary Traditions, by Gabriel by Jewseum

Culinary Traditions, by Gabriel by Jewseum

Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. A Taste of the Past is powered by Simplecast

This week on Japan Eats, host Akiko Katayama is joined in the studio by Craig Koketsu, a third generation Japanese-American and chef-partner of Fourth Wall Restaurants in New York City. The group is comprised of established restaurants including the flagship Smith & Wollensky location, Maloney & Porcelli, Quality Meats and Quality Italian. Tune in to hear how the traditions of his heritage, as well as those of the chefs who mentored him, made Koketsu the chef that he is today.

Presented by: Rocio Carvajal Food history writer, cook and author. Stewardship of culinary traditions and how this knowledge is passed on; we'll explore the novel “Like water for chocolate” by Laura Ezquivel; the importance of chilies in Mexican food. —————————————– Newsletter: Subscribe here Book: Mexican Market food, a celebration of traditional Mexican cooking Go to my ebook store here Twitter: @chipotlepodcast + @rocio_carvajalc Instagram: @rocio.carvajalc email: hello@passthechipotle.com web: passthechipotle.com Youtube: Pass the Chipotle Podcast Buy me a taco! Donate to the show here

Ajay Walia is the owner of two, culinary-driven Indian restaurants in San Francisco, Saffron and the Michelin-starred Rasa. With over a decade of experience in the hospitality industry, Walia strives to change the perception of Indian food in Western culture. While living in the U.S., Walia realized the misconception Americans had about Indian food and looked to change it in by following his passion for food and dream of becoming a restaurateur. Walia opened Saffron in San Carlos in 2002 with the intention to serve North Indian cuisine, celebrating India's rich culinary traditions and flavors. The menu is a reflection of Walia's interpretation of dishes curated from recipes and techniques based on his childhood, family and experiences.

This week on Eat Your Words, host Cathy Erway is joined by Shane Mitchell, a Saveur contributing editor and author of Far Afield: Rare Food Encounters from Around the World, a culinary travel book featuring profiles of people who are keeping some of the world's oldest food traditions alive, such as taro farmers in Hawaii who have never left the islands, Maasai warriors in Kenya, and Icelandic shepherds who still use the techniques of their Viking ancestors.

On this week s show, we voyage to the Land of the Midnight Sun and explore Nordic culinary traditions. To begin our journey, we visit with Chef Magnus Nilsson, the genius behind F viken, a world renowned restaurant in a far flung farming region of Sweden. Magnus has taken on the whole of Scandinavia and beyond in his newly released Nordic Cookbook, an enormous tome that illustrates the way Nordic food traditions emerged from the cold, harsh climate of Northern Europe. We then hear from culinary academic and nordophile Darra Goldstein, for whom the icy climes of the Nordic region represent warmth and comfort. Darra s close ties to Norse culture inspired her to write about the diverse food that comes from what she calls "a region of extremes" in her latest book, Fire and Ice Classic Nordic Cooking. Next, we discuss Sweden s most celebrated export, Absolut Vodka. Carefully hand crafted and distilled using a secret 100 year old recipe, Absolut Vodka is much more than what appears in those sleek blue bottles. We speak with Absolut s Miranda Dickson and Jonas Tahlin, who demystify the Absolut Vodka legacy. Finally, we check in with Michael Bossetta, an old friend and New Orleans expatriate living in Copenhagen. Like any good New Orleans boy, Michael recently brought his friends home for a visit. Michael and his pack of Great Danes stop by our studio and tell us all about bar life in Copenhagen. The Deep South meets the Far North on this week s Louisiana Eats Rakor me krondill Shrimp In The Style Of CrayfishFrom Fire and Ice Classic Nordic Cooking by Darra GoldsteinServes 4 3 lbs. jumbo unpeeled shrimp 10 15 count 6 cups cold water 3 cups stout or one 22 ounce bottle 4 tablespoons salt 2 tablespoons sugar 2 tablespoons dill seed 8 large flowering crowns of dill Bring the cold water, beer, salt, sugar and dill seed to a boil in a large stockpot. Drop the shrimp into the boiling brine and immediately turn off the heat. Toss in the flowering crowns of dill, stirring to submerge them, then cover the pot. Let the shrimp sit in the brine at room temperature for 6 8 hours. To serve, remove the shrimp from the brine and mound on a large platter.

On this week s show, we voyage to the Land of the Midnight Sun and explore Nordic culinary traditions. To begin our journey, we visit with Chef Magnus Nilsson, the genius behind F

This week on A Taste of the Past, host Linda Pelaccio welcomes Lidia Bastianich to the studio discussing her newest book, "Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook." Teaching has always been Lidia’s passion, and in this magnificent book she shares the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. Lidia goes on to introduce the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. She also talks the comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need, and tune in to hear more straight from the source!