Podcast appearances and mentions of Darina Allen

With Summer party season just beginning there is the pressure to deliver a crowd-pleasing dessert, chef and founder of Ballymaloe Cookery School, Darina Allen joins Brendan to give a meringue masterclass with advice on how to perfect the sweet treat,

Well Seasoned Librarian Season 15 Episode 20.Today our host Dean Jones will be talking with Author, Blogger Jessica Merchant. We will be talking with Merchant about her book Easy Everyday and her Blog “Sweet Eats100 Recipes and Meal Prep Ideas for Effortless Eats; A Cookbook.Merchant is a full-time recipe developer and writer who happens to be crazy passionate about all things food. She is the author of Everyday Dinners, The Pretty Dish, and Seriously Delish, and details her adventures in and out of the kitchen on her popular blog How Sweet Eats, which is read by millions.How Sweet Eats: https://www.howsweeteats.com/______Instagram: @howsweeteatsEasy Everyday Book (Now Out!) https://www.amazon.com/Easy-Everyday-Recipes-Effortless-Cookbook/dp/0593796357If 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

Welcome back, dear listeners, to another delectable season of Well Seasoned Librarian! Can you believe it? Season 16 Episode 1! And to kick things off, Dean has a truly sweet treat for us today.Get ready to have your taste buds tantalized because Dean is sitting down with the incredibly talented Dan Abel. Now, Dan isn't just anyone; he's the heart and soul behind the absolutely divine Bissinger's Chocolates.Rooted in 17th-century France, where their exquisite chocolates graced the tables of European nobility like Napoleon Bonaparte and the Rothschilds, earning them the title of Confiseur Imperial by King Louis XIV, the Bissinger family's confectionery legacy journeyed to America in 1845 with Karl Bissinger, who established their first kitchen near Cincinnati; his son, also Karl, continued this tradition by opening a St. Louis kitchen in 1927, a city that remains the company's home, with their current head candy maker representing the third generation from the original French master candy maker, and to this day, many of their acclaimed confections, praised by figures from European royalty to Oprah and featured in national venues like Starbucks and Whole Foods, are crafted using original recipes dating back to 1899, showcasing a commitment to heritage, quality ingredients, and time-honored craftsmanship over mass production.They scour the globe for the finest ingredients, prioritize Fair Trade, and use only the good stuff – real butter, fresh cream, natural flavors... you get the picture. This isn't just chocolate; it's a labor of love.get ready to dive into the rich and fascinating story behind Bissinger's Chocolates. Dean, take it away!Bissengers Chocolates: https://www.bissingers.com/?tw_source=google&tw_adid=380108473574&tw_campaign=56526533&gad_source=1&gbraid=0AAAAAD6kdF8dnR6UnpLYeHfyZ7-sQRkK4&gclid=CjwKCAjwq7fABhB2EiwAwk-YbM0s8mqUlSDVM9qGcTn-HlyT7WDKXsVT7GJivMnJq-s3c9eHEpYQXxoCVwQQAvD_BwEIf 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

Welcome to the Well Seasoned Librarian Podcast. This is Season 16 Episode 2. Today host Dean Jones is talking to author, food writer Ellen Kanner. Kanner is the author of the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, wellness, and sustainability for outlets including HuffPo, VegNews, and Edible South Florida, which calls her “the lovable and entertaining voice of plant-based.” She's a vegan advocate and culinary instructor, recipe developer for major brands, and the creator of the Substack newsletter Broccoli Rising. A fifth generation Miami native, she lives with her husband in — where else? — Miami.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

Dan Saladino finds out how a family farm in west Cork became one of the world's most influential cookery schools. Featuring Darina and Rachel Allen, Rory O'Connell and JR Ryall. Produced and presented by Dan Saladino.

Welcome back to The Well Seasoned Librarian! , and we are thrilled to be diving into another culinary adventure with you. This is Season 15, Episode 18, and today we're turning the page on a truly special cookbook from the renowned America's Test Kitchen. Their latest offering, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes", published in 2025 and brought to us by Sarah Ahn and her mother, Nam Soon Ahn, with the editorial expertise of America's Test Kitchen, maintains their high standard beautifully. As a librarian and avid reader, I consistently appreciate ATK's thoroughness, and this book effectively integrates elements of a Korean cuisine guide, a practical cookbook, and a deeply personal narrative from Sarah Ahn, known for her viral "Ahnest Kitchen" videos.This isn't just a collection of recipes; it blends personal connection with practical culinary instruction rooted in Nam Soon's extensive kitchen wisdom. Get ready to explore the engaging mother-daughter conversations woven throughout, offering relatable insights. As expected from America's Test Kitchen, every recipe is rigorously tested. We'll delve into chapters like "The Ahnest Kitchen," a valuable guide to Korean groceries, and comprehensive sections on Banchan and Pickles, foundational stews, yasik, and desserts, as well as chapters on Meats, Soups, Rice and Noodles. Beyond the recipes, we'll touch on the personal moments and intergenerational kitchen wisdom shared. So, settle in and we will go to Host Dean Jones and his conversation with Sarah Ahn.Website https://ahnestkitchen.com/cookbookBook: https://www.amazon.com/Umma-Korean-Kitchen-Wisdom-Recipes/dp/1954210566Instagram: @ahnestkitchen __________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

The free school meal scheme is a great initiative. But it needs to pay more attention to the nutritional needs of students. That's according to Darina Allen, Chef, Author and founder of Ballymaloe Cookery School.

The free school meal scheme is a great initiative. But it needs to pay more attention to the nutritional needs of students. That's according to Darina Allen, Chef, Author and founder of Ballymaloe Cookery School.

Welcome back to the "Well Seasoned Librarian," the podcast where we dish up literary delights and culinary curiosities! With our host, Dean Jones, we are absolutely thrilled to bring you a taste of something truly special in Season 15, Episode 17.Today, we have the pleasure of speaking with the brilliant mind behind "Aebleskiver: A New Take on Traditional Danish Pancakes," the one and only Pim Pauling Overgaard! Get ready to have your perception of this classic pancake completely transformed. Pim's gorgeous cookbook, released in October 2024 by The Collective Book Studio, is a revelation, offering a staggering 70 delicious and inventive ways to enjoy these versatile orbs, from sweet indulgences to savory surprises.So grab a cup of something warm, settle in, and prepare to discover a whole new world of Æbleskiver with our guest, Pim Pauling Overgaard, right here on the "Well Seasoned Librarian"!Official Website https://www.pimpauline.com/Book:Aebleskiver: A New Take on Traditional Danish PancakesInstagram: @pimpauline __________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

Pat Conway from Smokin' Soul in Wexford, Catherine Fulvio, from Ballyknocken House, Farm & Cookery School and Darina Allen from Ballymaloe Cookery School talk about the business of teaching people to cook.Listen to our Industry Review here.

Welcome to the Well Seasoned Librarian Podcast! It's season 15, episode 16, and your host, Dean Jones, has a fascinating guest for you today. Please welcome culinary enthusiast and marketing expert, Crystal King! Crystal's writing is deeply inspired by her love of Italian history, food, language, and culture. Get ready to hear about her passion and her books, including 'In the Garden of Monsters,' 'The Chef's Secret,' and 'Feast of Sorrow.'" Tune in to this podcast episode for a wonderful conversation with the charming Crystal King!https://www.crystalking.com/__________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

.Greetings, everyone, and welcome back to "The Well-Seasoned Librarian"! Season 15 Episode 15.Today, we have a truly accomplished guest joining us, someone who has not only built a successful baking business but has also graced our television screens. Please welcome Lauren Jacobs, the owner of The Cheerful Baker! Many of you may recognize Lauren from her recent appearance on the Food Network's Christmas Cookie Challenge, where she showcased her incredible talent for combining delicious flavors with stunning designs. We'll be diving into her journey, her passion for baking, and the story behind her thriving cookie decorating and cookie cutter company. I will now take you to Dean's conversation with Lauren Jacobs the Cheerful Baker!Website: https://cheerfulbaker.com/__________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

The season to buy Seville Oranges ends in the next two weeks. Chef Darina Allen joined Brendan on the line from India to explain why Sevilles make the best marmalade.

Bio: Sandra Lau was born in Mexico City and raised in Sydney, Australia. Sandra has worked as a professional vocalist for the past twenty-four years accompanying numerous Latin American artists including Juan Gabriel, Emmanuel and Armando Manzanero, and has also performed as a solo artist. In 2019 Sandra decided to pursue her passion for gastronomy and travel by starting a YouTube channel in which she produces content focused mainly on Mexican cuisine and culinary customs. Sandra also has a YouTube channel about mental health and mental illness. Chinita Food and Travel (YouTube) https://www.youtube.com/c/ChinitaFoodTravel Instagram: https://www.instagram.com/chinita.food.travel/ I Hear You (YouTube) https://www.youtube.com/@IHearYou-SandraLau __________ The National Immigrant Justice Center and its clients thrive on the financial support of caring individuals. Your gift can reunite a family, free a detained asylum seeker, or save the life of an individual who faces deportation to a life-threatening situation. Your support also helps NIJC continue its work to ensure that immigrants, refugees, and asylum seekers have access to the fundamental legal protections and due process rights Americans have always valued.  You can make a secure online donation at www.immigrantjustice.org/donate. f 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 week, we're spending the hour with the charming and beloved Irish cooking teacher and writer Darina Allen.  It's a spirited conversation about growing up in a country kitchen, her love of eating, and the single moment she decided to pursue her career in cooking. She tells us about her organic farm at the Ballymaloe Cookery School in Ireland,  shares her unusual and brilliant teaching style,  and explains why learning to cook and connect to nature is one of the greatest life skills anyone can achieve. She leaves us with a recipe for an Irish classic, Spotted Dog Railway Cake. Darina is the author of many best-selling books, including The Forgotten Skills of Cooking: 700 Recipes Showing You Why the Time-Honored Ways Are the Best.Broadcast dates for this episode:January 10, 2025 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

Bio: Lenzy Ruffin is the Cooking Show Advisor for Park Road Studios. He specializes in teaching chefs how to use YouTube to host a weekly cooking show on TV. Lenzy is on a mission to change our relationship with food. He believes we can make better food choices for both our personal health, as well as for the health of our planet. Lenzy's strategy for achieving this is to teach chefs how to host a revenue-generating cooking show so they can earn a great living by teaching people how to eat healthy, real food. Lenzy hosts an online training community called the Cooking Show Accelerator where he teaches chefs and home cooks how to start a cooking show and build it into a work from home business. Park Road Studios Cooking Show Accelerator https://www.parkroadstudios.com/ Cooking Show Accelerator: https://cooking-show-accelerator.mn.co/ Instagram: https://www.instagram.com/lenzyruffin/?hl=en f 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

Christmas is creeping up quickly, and the more organised among us may have already got their turkeys sitting in the freezer. But no amount of early shopping will make the actual cooking any easier. We get loads of Christmas cooking advice with Darina Allen, Chef, Author and founder of Ballymaloe Cookery School.

Author Bio: Christopher Beckman was born in San Francisco and has a doctorate in Near Eastern Archaeology. Based in Geneva, his research focuses on the links between material culture and subsistence patterns. He has lived in the Middle East, Africa, and Europe, with a stint in Hollywood producing horror films. A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine 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

Author Bio: Steven Shapin joined Harvard in 2004 after previous appointments as Professor of Sociology at the University of California, San Diego, and at the Science Studies Unit, Edinburgh University. His books include Leviathan and the Air-Pump: Hobbes, Boyle, and the Experimental Life (Princeton University Press, 1985 [new ed. 2011]; with Simon Schaffer), A Social History of Truth: Civility and Science in Seventeenth-Century England (University of Chicago Press, 1994), The Scientific Revolution (University of Chicago Press, 1996; now translated into 16 languages), Wetenschap is cultuur (Science is Culture) (Amsterdam: Balans, 2005; with Simon Schaffer), The Scientific Life: A Moral History of a Late Modern Vocation (University of Chicago Press, 2008), Never Pure: Historical Studies of Science as if It Was Produced by People with Bodies, Situated in Time, Space, Culture and Society, and Struggling for Credibility and Authority (Baltimore: Johns Hopkins University Press, 2010), “Eating and Being: A History of Ideas about Our Food and Our Selves (University of Chicago Press, 2024, and several edited books. Image Credit for Author:  Newfrogm - Own work, ByCC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=155155598 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

Author bio: Irina Janakievska is a Macedonian-British writer and recipe developer. Irina was born in Skopje, North Macedonia (then one of the republics of former Yugoslavia) but grew up in Kuwait from the late 1980s onwards. In 2001 she moved to London to complete her undergraduate and masters degrees at the London School of Economics in international relations and history. After university, a large corporate law firm sponsored her through law school and Irina became a solicitor. In 2020, Irina left her successful career in corporate and finance law to follow her passion for sharing her love of Balkan cuisine, the Balkans and its people with the world. Irina completed her culinary training at Leiths School of Food and Wine. She has contributed to the Guardian, Foodnetwork US, Whetstone Magazine, Mediterranean Lifestyle Magazine and Pit Magazine, among others. The Balkan Kitchen was shortlisted for the Jane Grigson Trust Award in 2023 and is her debut cookbook.  Irina lives in London with her husband and young son, cooking, researching and writing about Balkan history, food culture and culinary traditions.  "The Balkan Kitchen" by Irina Janakievska (Quadrille, £27)  Photography: Liz Seabrook  My headshot/author photo credit: Stephanie McGehee The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans, https://www.amazon.com/Balkan-Kitchen-Recipes-Heart-Balkans/dp/1784886858/ref=asc_df_1784886858?mcid=1dea723e5d9a3fb787a91348403fcaaa&tag=hyprod-20&linkCode=df0&hvadid=693701446793&hvpos=&hvnetw=g&hvrand=8056607363636911735&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032054&hvtargid=pla-2296145217014&psc=1 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

Jessie-Sierra Ross is a cookbook author, television contributor, and food & lifestyle blogger at Straight to the Hips, Baby. A native Bostonian and former professional ballerina, Jessie traded in her fast-paced urban life for the farm-to-table landscape of Western Massachusetts. A self-taught cook and avid home entertainer, she brings her unique artistic background to her “light & bright” food photography style and recipe approach. Known for her step-by-step cooking with lush floral touches, Jessie-Sierra shares her easy elegance with a variety of audiences. Jessie-Sierra is very pleased to share her first cooking & home entertaining book, Seasons Around the Table, with Schiffer Publishing. Focusing on seasonal menus, original food & drink recipes, stunning floral table decor, and home entertaining tutorials, Jessie has written a how-to guide for crafting exceptional gatherings at home. With ongoing appearances on NBC, CBS, and PBS stations, Jessie has become one of the region's popular ‘how-to' food & home entertaining specialists. Whether it's sharing her recipes on her blog or live on television, Jessie's goal is to empower the home cook to create their own food experiences for family & friends. Seasons Around the Table is now available via Amazon, Target, Barnes & Noble, and other fine retailers. You can follow Jessie-Sierra on Instagram (@straighttothehipsbaby) and subscribe to her weekly newsletter on Substack, Jessie-Sierra; The Last Bite. 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

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

Chef Bio:  Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, boundlessly creative approach to food. In addition to being an internationally celebrated chef, Burke is a restaurateur, artist, philanthropist, businessperson, author, educator, art collector, puppeteer, minister and a doctor of business administration, honoris causa. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 20 restaurants and a retail- commercial bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine. At just 26, Burke's kitchen mastery won him the executive chef position of New York City's legendary River Café, where he earned a prestigious three-star review from The New York Times. While at River Café, he became the first (and remains the only) American to win the prestigious Meilleurs Ouvriers de France Diplome d'Honneur, cementing his status as a leading chef on the global culinary stage. He subsequently won Japan's Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard's Who's Who of Food and Beverage in America. Burke has been nominated twice for James Beard's Best Chef and was a familiar face on the popular Top Chef TV show. After opening several restaurants with the founder of the iconic Smith & Wollensky steakhouse brand, and having established a remarkable reputation, Burke set his sights on growing his brand. The first building block was the highly regarded David Burke & Donatella, which debuted in 2003. He went on to form a hospitality company that owned and operated numerous award-winning restaurants around the country.  It was during this period that Burke gained US patents for several innovations, including his famous Himalayan salt dry aging process for beef. In 2015, he founded DBHM to further expand his footprint and to showcase what had become he culinary, decorative, and operational hallmarks of the David Burke brand. The advent of the Covid-19 pandemic threatened that growth; however, Burke continued to push forward. He created the #Feed the Heroes program, which prepared and delivered more than 100,000 meals to frontline workers and charities. And, rather than retrenching, he opened eight new Burke-branded restaurants in North Carolina, Saudi Arabia and his home state of New Jersey between March 2020 and the send of 2022. A feat that helped earn him an Entrepreneur of the Year Award from Ernst & Young. In New Jersey, where he now has nine restaurants and a bakery, Burke also established the David Burke Scholarship at Brookdale Community College for which his annual donation of $10,000 pays the tuition for two students every year – one a culinary arts major, the other majoring in hospitality management. With the pandemic in the rear-view mirror, he is focusing on building a national presence for what is now Dixie Lee Bakery by David Burke, establishing Red Horse by David Burke as a burgeoning steakhouse brand along with that of The Fox & The Falcon by David Burke. In 2023 he opened the second and third Red Horse, along with the first and second Fox & Falcon. Indeed, 2023 was a banner year for Burke with the opening of six restaurants and being awarded an honorary doctorate in business administration by Johnson & Wales. It also saw him enter the fast casual arena with the December debut of the innovative Park Ave Kitchen by David Burke, a restaurant showcasing two concepts – a 50-seat European-style grab-n-go cafe with service and a chic modern American brasserie for upscale dining. So far in 2024, Burke has opened Bernie's at the Red Horse by David Burke in New Jersey's historic Bernards Inn as a live entertainment venue and launched the G.O.A.T. Pizza brand, with its first Cornelius, NC location, his third brand launch I three years. Burke is currently building out a waterfront restaurant in Palm Beach County; it's 2025 will mark his first entry into the Florida market. He is also working on the restaurant operations for a soon-to-be-announced major hotel and retail project, involving another historic New Jersey property. Website https://chefdavidburke.com/ 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

Author Bio: Heather Bell of @JusttheBells10 is a mother of eight and is a viral cooking and lifestyle influencer. She lovingly and joyfully connects her audience to a big family way of life by sharing her family's meals and the stories and journeys of her eight children and seven of them are adopted! Heather has been a farmer's wife for over twenty-eight years. She and her hardworking husband, Luke, hail from Michigan where, with their 4,000 laying hens, they provide eggs to local grocery stores and restaurants. They raise Clydesdale horses and beef cows, and they operate a masonry business as well. Mama Bell's Big Family Cooking: 100+ Big-Batch Homestyle Recipes Your Family Is Gonna Love! 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: Joey is known as “the concept guy” in the foodie world, opening over 40 restaurants, making several TV appearances, and gaining national acclaim. His concepts have been featured and awarded in many publications, including Phoenix Magazine, Thrillist, USA Today and Forbes. Joey's TV features include Food Network, Travel Channel, FOX 10 News, ABC 15 News, NBC's 12News, 3TV/Arizona's Family, and his own show on Food Network: Family Style. Joey and his Maggiore Group founded brands keep the excitement going with several brands going national this year, including Hash Kitchen, The Sicilian Butcher/Baker, and The Mexicano. He looks forward to opening two new concepts within the year: The Italiano which will be fine dining Italian, and The Rosticceria, where guests can look forward to wood fired meats with an Italian accent. Brunch King: Eats, Beats, and Boozy Drinks: https://www.amazon.com/Brunch-King-Beats-Boozy-Drinks/dp/1773272357 Chef Joey Maggiore Website: https://joeymaggiore.com/ 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

Heidrun Metzler is a German-born baker and author with a degree in social pedagogy and early childhood education. With a passion for baking passed down from her mother, aunt, and grandmother, she began creating recipes at the age of ten. Travels to other European countries and relocation to the United States fueled her baking inspirations. Aside from baking, Heidrun enjoys spending time with her horses, trick training and practicing natural horsemanship. She is also a published children's book author and photographer. Heidrun currently resides with her husband on a farm in Hawaii. German Heritage Baking, Volume I: Time-Honored Recipes, Traditional Techniques, and Culinary Secrets features Mürbeteige Tarts (shortcrusts), Cookies, Sponge Cake Tortes, and Glazes and Fillings. Metzler's second book, German Heritage Baking, Volume II: Time-Honored Recipes, Traditional Techniques, and Culinary Secrets, includes Pound Cakes, Yeast Sweet Doughs, Yeast and Sourdough Breads, Quick (Sweet) Breads, Breakfast Items, and Glazes and Fillings. Connect with Heidrun on her website, heidrunmetzler.com, and on her Vimeo channel, vimeo.com/channels/bakingwithheidrunmetzler/videos, where bakers can find instructional videos with tips for successful baking. ________ 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

A pub in Cornwall has started charging customers extra for large amounts of food they do not finish from an all you can eat roast dinner buffet. Darina Allen ,Chef, Author and founder of Ballymaloe Cookery School gave us her reaction.

Bio: Erica Walker: I've worn many different professional hats throughout my life – I have been a florist, a baker, a cartoonist, a waitress, a personal banker, a speech therapist, and ultimately a food blogger and business coach! While I've had many a professional adventure, nothing compares to the joy of being a wife and mother. I love cooking for my family and documenting all our delicious recipes on Favorite Family Recipes. I love answering your questions, creating new recipes, and watching you share and enjoy what you make on your own! It brings me so much joy being able to work on FFR every day, working side by side with my sisters. I know with every recipe we share, we're helping you cook meals that will bring everyone together – just like the moments we shared as sisters growing up. Erica lives in Meridian, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves traveling the world and adventuring with everything from kayaking, to hiking, to scuba diving and taking the family along for the thrill ride. Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes https://www.amazon.com/Most-Requested-Copycat-Dishes-Restaurant/dp/1639933190?crid=1ZR367W81ZFDY&dib=eyJ2IjoiMSJ9.EkhLw4VOON3nepQcuKhVUG9nj5gbzQUdEsVUEMOyV9FfPTQoANWLQ-CkZJOby3AP9A4sIacJw4AZ8GWOFEUvVRlgDqbjFzQcbtGaAp3S91ZIJR24Y8nh2agDo2P7xzbhhB2Y8TJ0HMvTe9iKXccC-ZTIzdrbyavJ82tZ3z4halK3H77GvyKYN98BkY-QDbi8cvsXHubGejCJ8LOHVR7RXRvJ0V5gOLYyrrRBo-eZ9F6Wa7U9l6m8ZCPF6yAdLm4kGD6DEHOk-O045cA2z7k_aqDeoXsnVrZY1tnxuN3sq2w.EInRBhbcSLs2VhAhtoLxY0Ww6kgegZKZAnKKNRCjzww&dib_tag=se&keywords=most+requested+copycat+dishes&qid=1726613356&sprefix=most+requested,aps,134&sr=8-2&linkCode=sl1&tag=favofamirec0e-20&linkId=bab1212f08a611635cf2d9595763c879&language=en_US&ref_=as_li_ss_tl Favorite Family Recipes Blog: https://www.favfamilyrecipes.com/ ________ 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: Nicholas Nugent spent his career as a journalist with the BBC World Service and his spare time collecting a valuable archive of original maps, thus developing a passion for how the growth of the spice ports helped spread the exchange of global culture between East and West. The Spice Ports: https://www.amazon.com/Spice-Ports-Mapping-Origins-Global/dp/168458244X ________ 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 author Diana Goldman is the author of the Plants For You cookbook. She is a chef, food photographer, and culinary educator based in Boston. She is also the creator of Beantown Kitchen, named one of the top 100 plant-based blogs by Feedspot. Diana has presented about plant-based cuisine at numerous companies, organizations, and institutions, including Unilever, The Sierra Club, the T. Colin Campbell Center for Nutrition Studies, Harvard University, and MIT. She has also been awarded multiple grants from Harvard Pilgrim Health Care to teach healthy cooking classes in Boston. Diana's recipes and articles have been featured in several popular plant-based spaces online, including Forks Over Knives, VEGWORLD Magazine, the T. Colin Campbell Center for Nutrition Studies, and Nourish Magazine. Diana received a B.S. in Nutritional Sciences from Cornell University and an Ed.M. from Harvard University. She adopted a plant-based lifestyle in 2013, and since then has continued her nutrition and culinary education. She loves sharing what she's learned and the recipes she has created with others. Follow Diana's blog, IG, YouTube, and TikTok at Beantown Kitchen Beantown Kitchen Blog: https://beantownkitchen.com/about-diana/ Plants for you:(Vegan, Plant-based, Family Friendly Cookbook)https://www.amazon.com/Plants-Plant-based-Family-Friendly-Cookbook/dp/B0D9L8JMF9 ________ 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

Are you heading out to eat this weekend?Once the pinnacle of culinary art, the traditional world of white tablecloths and multi-course tasting menus seems to be on a decline in recent years.So, has dining out become less formal?To discuss, Andrea is joined by Darina Allen, Founder of Ballymaloe Cookery School and Ballymaloe Organic Farm School, Dee Laffan, Food Writer and host of the Beár Bia podcast, Brenda Hyland Byrne from the Irish school of Etiquette and JP McMahon, Chef, Restaurateur and Author.

Would you like to see a smartphone ban in restaurants?A French bistro in north-eastern France banned smartphones at the table last year and said that the policy is not deterring diners, and is actually encouraging them to order more food as they continue their conversations!Would you like to see something similar introduced here?Claire McKenna is joined by Darina Allen, Chef, Food Writer and Founder of Ballymaloe Cookery School, Laura Mullet, Journalist & Stylist and more to discuss.

Guest Bio:""I'm a lifelong Californian with a deep-rooted passion for gardening and community. Growing up on a family farm in San Jose, I developed a love for nature and a strong sense of responsibility to others. This led me to a career in genetic research, where I pursued answers with the same determination as a dog chasing a bone. My interest in organic gardening blossomed in high school, and it's been a constant in my life ever since. In 2010, I co-founded Fertile GroundWorks, a nonprofit dedicated to teaching people how to grow healthy food and sharing it with the community. Through our programs, we've empowered thousands of individuals to become more self-sufficient and contribute to a more sustainable future." Fertile Groundworks:https://www.fertilegroundworks.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

Dennis Prescott is a celebrated Canadian Chef, TV Host, and Cookbook Author with an ever-growing legion of online followers. A once struggling musician living in Nashville, TN, Prescott learned how to cook by working his way through several Jamie Oliver cookbooks. His studies quickly turned to a food obsession, where he started his booming Instagram account full of photos of mouth-watering food and eclectic recipes. Prescott began working alongside chefs in various restaurants, allowing him to travel the world as a chef. Having spent time experimenting with countless cooking techniques and recipes, and teaching numerous communities how to cook, Prescott's expertise has led him to this role on the Netflix series “Restaurants on the Edge” and History Channel's “The Food That Built America”. Prescott is a proud World Vision and SDG2/WFP Chef's Manifesto Ambassador, promoting sustainability, food access, and hunger related issues in developing communities globally. Cook with Confidence https://www.amazon.com/Cook-Confidence-Inspiring-Recipes-Together/dp/1400251060/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr= ________ 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

Author Bio: About the authorAnne Byrn is known to millions of fans through her Cake Mix Doctor, Dinner Doctor, and American Cake cookbooks. Her newest book is called American Cookie, which is a history of the favorite cookies and small sweet bites in America with recipes. When Anne is not in her Nashville kitchen, she is in the garden. Visit her online at www.annebyrn.com. Baking in the American South: https://www.amazon.com/Baking-American-South-Definitive-Southern-ebook/dp/B0CMQ7SRGQ Website https://www.annebyrn.com/ Between the Layers Newsletter https://annebyrn.substack.com/about ________ 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

MANDY NAGLICH A writer, a judge, a brewer, and a do-er. It's me! Your friendly neighborhood professional taster. The ever-volunteering bartender for the party. A new author of How to Taste: A Guide to Discovering Flavor and Savoring Life. Mostly, I'm a freelance writer and consultant working in the beverage and travel space. Occasionally, I'm a TV personality and professional judge assessing and explaining beer, cocktails, and spirits. Sometimes, I'm using my WSET, Certified Cider Professional, or Advanced Cicerone credentials to teach professionals and consumers about their favorite spirits and fermented beverages. Always, I'm willing to try something new.   When I'm not on deadline or designing a new workshop. you can find me obsessing over homebrewing, searching for a perfect Boulevardier in NYC, or wandering the halls of The Met.  I love having my trusty Cavalier King Charles mix, Chewy, by my side.  CONTACT ME:  I'm based New York City. If you're in town and looking to connect, grab a coffee (or a cocktail) or talk about a project contact me at mknaglich@gmail.com.  Blog: https://www.mandykn.com/ How to Taste: https://www.amazon.com/How-Taste-Discovering-Flavor-Savoring/dp/0806542292/ref=asc_df_0806542292/?tag=hyprod-20&linkCode=df0&hvadid=692875362841&hvpos=&hvnetw=g&hvrand=18154814795932989734&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032054&hvtargid=pla-2281435178058&psc=1&mcid=8e8a69cb4a753c2594b54428c9572748&hvocijid=18154814795932989734-0806542292-&hvexpln=73&gad_source=1#gad_source=1 ________ 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 Tony's Chocolonely Tony's Chocolonely is an impact company that makes chocolate, not the other way around. Tony's Chocolonely's vision is to end exploitation in cocoa. Not just their own chocolate, but all chocolate worldwide.  The company was founded in 2005 by 3 journalists from the Dutch TV show ‘Keuringsdienst van Waarde' after they discovered that the world's largest chocolate manufacturers were buying cocoa from plantations that used illegal child labor and forced labor.  Since then, Tony's Chocolonely has dedicated its efforts to raising awareness of and eliminating inequality in the chocolate industry. Tony's Chocolonely leads by example, building direct, long-term relationships with cocoa farmers in Ghana and Ivory Coast, paying them a higher price and working together to solve the underlying causes of exploitation.  Tony's Chocolonely wants to inspire the industry as a whole to make exploitation free the norm in chocolate. They believe that being a better business should be the norm, not the exception. The brand has grown to become the market leader in the Netherlands and its bars are now available almost worldwide, with offices in the Netherlands, USA, UK and Germany.  Tony's Chocolonely is a B-Corp and Fairtrade-certified company. Company URL https://tonyschocolonely.com/us/en ________ 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

Featured Author:Marisel Salazar Book:Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines  Author Bio: I am a bilingual, Latinx New York City-based food writer, restaurant critic, cook, and recipe developer for publications like the Michelin Guide, Zagat, Infatuation, Wine Enthusiast, VinePair, Thrillist, PureWow and more. I am the creator of the guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. I've been featured on NYT Cooking and do recipe development/digital videos for The Spruce Eats, The Kitchn, Food52, Delish, Buzzfeed Tasty, Tastemade and more. I am a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals. ExpertiseMy specialties are traditional to modern Latin-ish foods with fun riffs (I am originally from Panama and part Cuban), Japanese food (I lived in Japan for 4 years), Hawaiian food (I lived in Hawaii for 3 years), Spanish cuisine (I lived in Madrid), and wine (I write for top wine publications and studied wine tasting. I love fun wine pairings). My range within the food industry is deep: I cover fine dining, the technical side of cooking, dive deep into cultural context and have interviewed politicians, celebrity chefs, non-food celebrities to undocumented workers. When I'm not writing about food, I write for beauty, health, and wellness publications like Well + Good, PureWow, and mindbodygreen. I also co-author and ghostwrite cookbooks with celebrity chefs and have a treatment for my own cookbook currently in development. On-CameraIn front of the camera: I'm also the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Catch me on Food & Wine's newest show Beat the Receipt! I am the host of HelloFresh's latest mini-digital series Fresh Takes on Takeout. I've been featured on NY1, ABC10, InsideHook, NYT Cooking and more. Borrowed Time is my debut documentary as host and co-producer, currently in post-edit. It focuses on the effects of Covid-19 on the restaurant industry. Website: https://www.mariselsalazar.com/home Latin-Ish: (August 20) https://www.amazon.com/Latin-Ish-Recipes-Celebrating-American-Cuisines-ebook/dp/B0CK43XP61 ⁠⁠ ________ 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: Sara Calvosa Olson is a Karuk asiktávaan (woman) and táat (mother) of two teenage sons. Growing up in Salyer & Hoopa in Northern California, she now lives in Marin with her husband, also from Hoopa. Chími Nu'am is a labor of love, sharing Indigenous culinary traditions and inspiring readers to connect with their own food heritage. “I believe that by understanding and appreciating our food systems, we can contribute to a more sustainable and just world.” Chimi Nu'Am https://www.amazon.com/Ch%C3%ADmi-Nuam-California-Foodways-Contemporary/dp/1597146153 ________ 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

John Devore Bio: John DeVore is a two-time James Beard Award–winning writer and editor who has worked for The New York Post, SiriusXM, and Conan O'Brien's Team Coco. He's also written for Esquire, Vanity Fair, and Marvel Comics, among many others. John lives in Brooklyn with his partner and their one-eyed mutt. Theater Kids https://www.amazon.com/Theatre-Kids-John-DeVore/dp/1493077767 John Devore on Medium: https://johndevore.medium.com/ Instagram: @johndevore ________ 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:  like to say I teach traditional Southern Appalachian heritage skills while living on a homestead in east Tennessee in the foothills of the Smoky Mountains. I'll teach you how to make and do like our Mamaw's did but with modern conveniences. And all the while I'll be snuggling chickens, drinking coffee, and listening to music. I've been homesteading for over a decade now and would not have it any other way. I like to take photos, trail run with my good girl pup Anna Lee, knit, make pies, grow food, and, of course, read. Website: https://chickenlibrarian.com/ ________ 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: Who is this guy, anyway? It all started in 2018 when my friend, Adam, sent me a PDF of “The Up-To-Date Sandwich Book” of 1909. Within its pages lie 400 recipes for all kinds of sandwiches. And I mean all kinds. We both thought, “this would be kind of fun to make ‘em and share on social media.” And so I did, first on Instagram, then on TikTok, YouTube, and Facebook. The first attempt on Instagram did not go well. In fact, I let the account just float without posting for nearly two years. It was only after success on TikTok did I realize that my first approach on Instagram was not right. So I did it again and sure enough, it took off. I've always been passionate about food, cooking, culture, and of course, eating. The great thing about sandwiches, in addition to being portable, is that the possibilities of what can go between the bread (and the bread itself) seem limitless. And it cuts across cuisines around the world. My professional background is in graphic design and marketing (including an 11 year run scaling Netflix from a small start up to an international brand). I like to run, golf, and stick my feet (or swim) in the ocean with my fiancé Christine as often as possible. We also travel the country in a van solving mysteries but that's for another time.* I also have other food related social accounts where I review potato chips/snacks from around the world, try (and often fail lol) recipes, and make sweet/savory ice cream combos: Website: https://www.sandwichesofhistory.com/ Sandwitches of History: https://www.tiktok.com/@sandwichesofhistory In the Chips with Barry: https://www.tiktok.com/@inthechipswithbarry Merch: https://www.sandwichesofhistory.com/merch Pre Order Sandwitches of HIstory:The Cookbook ________ 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

Amy Bruni is a professional paranormal investigator, bestselling author, podcaster, and TV host. In 2007 she began appearing on Ghost Hunters, one of the longest-running and highest-rated paranormal television shows. Now, she's the co-star and executive producer of The Travel Channel's Kindred Spirits and host of the true crime podcast Haunted Road. Amy is the owner of Strange Escapes, a company offering paranormal excursions to some of America's most notoriously haunted destinations.  She is the author of Food to Die for and Life with the Afterlife.  Amy currently resides in Newport, Rhode Island. Amy Bruni Website:https://www.amy-bruni.net/ Food to Die For: https://www.amazon.com/Food-Die-Recipes-Americas-Legendary/dp/1400245591/ref=sr_1_1?dib=eyJ2IjoiMSJ9.HJXqAvVPl_blOGqLOUoXifLxF-BasIXzR9qV7HqthLZqzs57PoiOaX-S_oImsvbrr2waVFSqFsZZNbuukCJ-SYDkTi10IovO_xfmKonslsyM3ChW6du4GtW4Cctm81RqlqUcsmIAWMFF-f44KAL-1GiV- XcHY5ygB8r3kHa6o6s54_s2sEzd0F33dQzP4kct27PJ1VPdqnMfN1T44t4KD427DZKtlzJ73gHjzijzf3o.5bjrLBrjtL5-A2QPy7Z2GD8p82seYjohYF8aaSAA5zw&dib_tag=se&qid=1719865358&refinements=p_27%3AAmy+Bruni&s=books&sr=1-1&text=Amy+Bruni ________ 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:Louiie Victa is a chef, recipe developer, food photographer and stylist based in Las Vegas.  She specializes in cookbook, commercial and editorial food and beverage photography.   After working in professional kitchens for 20 years, Louiie finally merged her twin passions of the visual and culinary arts. She has done research and development EATER National and for their newly released cookbook, Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters, Anova Culinary, Bon Appetit, and Butcher Box.  She frequently shoots architecture, food, and people for Eater Vegas. She has also worked with the James Beard Foundation as a book committee member for the 2022 Media Awards cycle. In her free time, Louiie loves to turn her phone to airplane mode, work on her fine art food photography projects, travel, ride her mountain bike, do yoga, cook outdoors, and spend time with her naked cat, Dobby. Website: https://www.louiievicta.com/ ________ 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:"Caitlin Prettyman is the creator and photographer behind the popular food blog Kalefornia Kravings. She loves sharing fun and vibrant recipes that are full of flavor and made with better-for-you ingredients. Being a born and raised San Diegan, Caitlin is mostly known for her easy-to-follow recipes utilizing the fresh local ingredients found on the California coastline.  Her work has been featured on well-known platforms including Food & Wine Magazine, TheFeedFeed and So Yummy. Her first cookbook Fast & Fresh Cal-Mex Cooking provides a fresh twist on Tex-Mex cuisine using an array of nourishing vegetables and zesty herbs, mouthwatering sauces/salsas and healthy proteins that are both easy to make and jam-packed with fabulous flavor. These mind-blowing meals are sure to satisfy every type of craving and become your go-to recipes for those busy weeknights!When she's not in the kitchen, you can find Caitlin up early for a morning run, cheering at baseball games with her husband, Charlie, hosting game nights with family and friends or settling in for the night with a good reality tv show." Kalefornia Kravings :https://kaleforniakravings.com/ Fast & Fresh Cal-Mex Cooking: West Coast-Inspired Dinners in 30 Minutes or Less https://www.amazon.com/Fast-Fresh-Cal-Mex-Cooking-Flavorful/dp/B0CDQXHTCV/ref=sr_1_1?keywords=9798890030306&qid=1704298121&s=books&sr=1-1 ________ 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:Renato Poliafito began his career as a designer in New York City after graduating from Skidmore College in 1996. Following years of print and online design work, he felt inclined to entertain his love for coffee and desserts. Being a self-taught cook (with a little inspiration from watching his mom in the kitchen), Renato changed career paths and traded his creative director status for that of café manager. After a year of intensive training, research and saving, Renato teamed with Matt Lewis to open Baked. Baked formed the foundation of a renaissance in Brooklyn's waterfront Red Hook neighborhood, and the several cookbooks he co-authored earned him the industries top accolades as well as international acclaim, culminating in a line of mixes, granola, bakeware, the opening of a location in Tokyo and two James Beard nominations. Matt and Renato have written three subsequent cookbooks, the last being Baked Occasions, published in 2014. In 2017, Renato decided to leave Baked and open Ciao, Gloria; an Italian bakery and cafe in Brooklyn. His fifth cookbook, Dolci! explores the intersection of American, Italian, and Italian American desserts. Renato has been featured in the New York Times, O Magazine, The Wall Street Journal, Food and Wine, Bon Appetite, People Magazine, and many more. In addition, he has written recipes for Bon Appetit, Food and Wine, Health Magazine and has appeared on Good Morning America, The Food Network, MSNBC, the Today Show, and more. Dolci!: American Baking with an Italian Accent: A Cookbook https://www.ciaogloria.com/about  (@renatoinbrooklyn) ________ 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 Morgan isn't your average historian. Sure, she has a Bachelors' in History and years of experience as a museum guide and archivist.  Sarah has a monthly segment on the Calutron Girls at WATE News Channel 6 in Knoxville, TN keeps her connected to local audiences, and her work with the American Museum of Science and Energy in Oak Ridge delves into the fascinating history of science and technology.  But her true passion lies in uncovering the fascinating stories of the First Ladies – and their favorite recipes!This passion extends beyond dusty archives and into the kitchen. In 2019, a chance thrift store find – "The First Ladies Cook Book" – sparked a delicious journey. Sarah launched her Instagram project, "@CookingwiththeFirstLadies," with the ambitious goal of cooking her way through every presidential administration. She now creates engaging content for the National First Ladies' Library, including videos packed with fun food facts, cooking tutorials, and historical recipes. Her signature program, "Cooking with the First Ladies," is a unique crash course in American history. Participants get a taste of a First Lady's life – her biography, accomplishments, and the cultural context of her era – all while learning to recreate one of her favorite dishes. Sarah's passion for history extends beyond the White House, too. She also explores lesser-known stories, like the crucial role of women in the fight for suffrage. Her program, "Cooking with the Suffragettes," delves into the history of the 19th Amendment, highlighting the contributions of women like Abigail Adams and Anita Pollitzer. While there's no live cooking here, participants get recipe booklets featuring historically significant dishes from the suffrage movement (Lady Baltimore Cake, anyone?) The Calutron Girls: https://www.nps.gov/articles/000/the-calutron-girls.htm Sarah Morgan: Cooking with the Suffragettes https://historycamp.org/sarah-morgan-cooking-with-the-suffragettes-the-battle-for-the-19th-amendment/ Cooking with the first Ladies: https://historycamp.org/sarah-morgan-cooking-with-the-suffragettes-the-battle-for-the-19th-amendment/ ________ 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: JULIE'S EATS & TREATS COOKBOOK: Easy, Family-Friendly Recipes from a Midwestern Mom (out 5/21/24) by Julie Evink, creator of the popular food blog Julie's Eats & Treats, which reaches millions each month. She's known for her no-fuss recipes that use pantry staples, yet are bursting with flavor. This cookbook contains her favorite recipes that are easy, family-friendly hits. Whether you're a beginner in the kitchen or an experienced home cook, Julie's Eats & Treats Cookbook is going to be your go-to when you need an easy, yet delicious recipe. Julie lives in Minnesota with her husband, Jason, and three kids. Website: https://www.julieseatsandtreats.com/about-me/ Cookbook:https://www.amazon.com/Julies-Eats-Treats-Cookbook-Family-Friendly/dp/B0CQRXJSRF ________ 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: I am a curator and public historian. My work investigates how Americans have used material and visual culture to understand race, ethnicity, and gender, especially in the realm of food and drink. My first book, Insatiable City: Food and Race in New Orleans, was published by the University of Chicago Press in May 2024. As Curator of Mars, Incorporated, I document the history of one of the world's largest chocolate, confectionery, food, and pet care companies. Previously, I worked as Curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History (NMAH). There, I recorded oral histories with dozens of members of the American brewing industry (transcripts may be accessed at the NMAH Archives Center); collected objects, documents, and photographs related to the growth of homebrewing and craft beer in the U.S., including the business records and artifacts belonging to San Francisco's Anchor Brewing Company, days before before its liquidation; and exhibited the history of beer for the 2,000,000+ visitors who come to the American History Museum each year. Before joining the Smithsonian, I worked as Arcadia Fellow at the Colonial North American at Harvard Library Project (now, Worlds of Change); Food Literacy Project Coordinator at Harvard University Dining Services; and European media analyst for the Central Intelligence Agency. I earned a PhD in American Studies and an MA in History from Harvard University and a BA in Romance Languages from Harvard College. I also earned a Culinary Arts Diploma from the Cambridge School of Culinary Arts and have cooked in sweet and savory restaurant kitchens in Cambridge, MA, and Washington, DC. My writing has been awarded by the James Beard Foundation and the North American Guild of Beer Writers. I am honored to have been named a 2023 “Signifier” by Good Beer Hunting, awarded to “people shaping the future of the [beer] industry,” and one of the 2020 “Imbibe 75” by Imbibe magazine, awarded to the “people, places, and directions that will shape the way you drink in 2020.” Website: https://www.theresamcculla.com/ Insatiable City: Food and Race in New Orleans https://www.amazon.com/Insatiable-City-Food-Race-Orleans/dp/0226833828 ________ 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 Yasmin. Here's a bit about me. Well, a lot about me. A few years ago, I fell in love with the Spanish island of Menorca and have since upended my life as I've sold or donated most of my belongings, save for my cookbooks/books and beloved kitchen items, so I can spend at least half the year in Menorca. You'll find more updates of this particular life period in my newsletter. Food was a happy part of my childhood, likely because my parents were adamant about us gathering around the table for every meal, no matter what crazy schedules we had, and some my favorite memories are around the dinner table. At Cornell University, I planned on being a doctor and even worked at Cedars-Sinai in LA for a year, but I knew deep down that it wasn't the path for me (we always know, don't we?).After making list after list trying to figure out what to do with my life, food and travel kept popping up. So at 23, I moved to NYC to work at a small publishing house and found the Food Studies Master's program at NYU, which felt like a dream come true—we learned about food through the lens of culture, history, politics and so much more, even writing our own food tours in NYC neighborhoods. My final project was a cookbook proposal titled, Dinner with Friends.I then had the very fun job of working on the 2010 Food & Wine cocktail book and freelancing at the magazine. From there, I ran the cooking section of a website as a food editor for two years, when I decided I had had enough of working at a desk and wanted to travel the world. In a fortuitous happening, I became an undercover luxury hotel, restaurant and spa inspector for Forbes Travel Guide for four years, complete with a fake name and credit card (Isabella Harper, if you're curious). She was great. I lived in NYC, LA and London during that time, traveling around the world, from Shanghai to Rio, all over North America, Europe and more, which is when I also learned the joys of traveling alone. During that time, I wrote a weekly recipe column for Serious Eats that, in another twist, became the basis for my first cookbook, Keeping it Simple. The book ended up being much loved (which warmed my heart!), and it's both exciting and surreal what's happened with my career since. Here's a brief summary: I'm currently a regular contributor to NYT Cooking and was also nominated for a Webby Award for my video work with The Kitchn. My recipes and writing have appeared online and in print publications such as The Washington Post, Food52, The Kitchn, Guardian Feast, Today Show Food, Epicurious and others. I've written two more books, and the third Cook Simply, Live Fully is out now!" Website: https://www.yasminfahr.co/about Buy the books: https://www.yasminfahr.co/books ________ 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