Podcast appearances and mentions of Deborah Madison

Peak Season - Melons // An article in Food 52 from produce whisperer Deborah Madison outlines overlooked tools for dealing with your vegetables // We address a listener's request for the canned antipasto recipe of Jim Cross // A very special second hour with members of the cooking club Four Guys and a Tomato. We will hear about how they started and some of their culinary victories! // Lastly, we play our Rub with Love Food for Thought Tasty Trivia!!See omnystudio.com/listener for privacy information.

Dee and Carol discuss Cannas, the wisdom of doing nothing sometimes, and more on this week's podcast.Link to our Substack newsletter with more information about this week's episode. Be sure and subscribe to get the newsletter directly in your email inbox!Links!Tropicanna Black Canna Article on growing cannasNolobaitOn the Bookshelf: Vegetable Literacy: Exploring the Affinities and History of the Vegetable Families, With 300 Recipes by Deborah Madison  (Amazon link)   Other books referenced:The  Chef's Garden by Farmer Lee Jones (Amazon link)Tropical Plants and How to Love Them by Marianne Willburn (Amazon link)Bringing Nature Home by Doug Tallamy (Amazon link)Ring of Forests around the top of the world Boreal Forests of the Circumpolar World | SpringerLink Affiliate link to Botanical Interest Seeds. (If you buy something from them after using this link, we earn a small commission at no cost to you. This helps us continue to bring this podcast to you ad-free!)  Book links are also affiliate links.Email us at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  Visit her blog May Dreams Gardens.For more info on Dee and her book, visit her website.  Visit her blog Red Dirt Ramblings.Don't forget to sign up for our newsletters, via our websites!

In August 1971, a food revolution was quietly launched in California with the opening of a small Berkeley bistro called Chez Panisse. At a time when pre-packaged fast food was all the rage in the U.S., Chez Panisse created dishes using locally sourced meats and farm-to-table produce. The fabled restaurant became an incubator for the Slow Food movement and sparked a change in attitudes toward food across America. At the helm, was founder and food revolutionary Alice Waters. And in the kitchen, were a succession of talented chefs who would go on to gain success in their own endeavors. On this week's show, we celebrate 50 years of Chez Panisse by digging into our archives to bring you the voices of some of its famous alumni. We begin with Jeremiah Tower, who teamed up with Waters to put Chez Panisse on the map. We then voyage into the vegetable kingdom with Deborah Madison, and explore Jewish cooking with Joyce Goldstein who both spent formative years in the Chez Panisse kitchen. Finally, we revisit our conversation with Cal Peternell, who spent 22 years of his life with the Chez Panisse family. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In August 1971, a food revolution was quietly launched in California with the opening of a small Berkeley bistro called Chez Panisse. At a time when pre-packaged fast food was all the rage in the U.S., Chez Panisse created dishes using locally sourced meats and farm-to-table produce. The fabled restaurant became an incubator for the Slow Food movement and sparked a change in attitudes toward food across America. At the helm, was founder and food revolutionary Alice Waters. And in the kitchen, were a succession of talented chefs who would go on to gain success in their own endeavors. On this week's show, we celebrate 50 years of Chez Panisse by digging into our archives to bring you the voices of some of its famous alumni. We begin with Jeremiah Tower, who teamed up with Waters to put Chez Panisse on the map. We then voyage into the vegetable kingdom with Deborah Madison, and explore Jewish cooking with Joyce Goldstein who both spent formative years in the Chez Panisse kitchen. Finally, we revisit our conversation with Cal Peternell, who spent 22 years of his life with the Chez Panisse family. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

With a new restaurant open in L.A. and 30 years of gorgeous pizzas bearing his name in Phoenix, AZ, Chris Bianco has a lot of stories to tell. He returns to the pod to talk with Dave about building the most beautiful tower you've ever seen, bringing the sequel without the prequel, getting paid a barrel of beer on the Lower East Side, arming yourself with science, salads telling you what they want to be, Jean-Louis Palladin, a huge box of loquats, cutting bread toward your heart, what he imports from Italy vs. what he finds just beyond his doorstep, Deborah Madison, desperation melons, and a pizza inspired by Ligurian focaccia, New York bialys, and Southern Arizona pistachios. Host: David Chang Guest: Chris Bianco Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tricia Cornell was my second farmers’ market cooking inspiration. Deborah Madison was my first and if I know anything, I know Tricia would be pleased that my brain works like that. First, “What would Deborah Madison, author of 14 books on local cooking do?” with this pile of green beans, and second … “What would Tricia Cornell, master of Minnesota veggie season and CSA seasonal cooking, do” with this stinking Kohlrabi? You see, Deborah Madison is the national icon for cookbook authors who cook local food nationally and Tricia Cornell is my Minnesota icon for cookbook authors who cook local food. They are both great companions when staring down a pile of seasonal vegetables. The cookbook that turned me onto Tricia was Eat More Vegetables, suggested by my first CSA. Her second book, Minnesota Farmers Market Cookbook also helped me make great food with produce I wasn’t always sure how to use up.I hope you enjoy the conversation and a recipe for Garlic Scape Pesto Pasta (it’s almost in season again). There is also a great Makers of Minnesota producer who makes a beautiful Escape Garlic Pesto that you can find at Lakewinds Coop from Seven Songs Organic Farm.Garlic Scape Pesto PastaFrom StephaniesDish.comServes 2Ingredients6-8 garlic scapes ¼ cup pine nuts½ cup extra-virgin olive oil¼ cup Parmesan cheese1/4 cup basil leaves1/4 cup Italian parsley2 teaspoons lemon zest3 tablespoons fresh lemon juice1 teaspoon kosher salt8 oz spaghetti pastaInstructionsPestoPlace the garlic scapes in a food processor and pulse for 30 seconds.Add the pine nuts and olive oil and pulse for 45 seconds.Scrape down the sides of the bowl.Add the Parmesan cheese and pulse until the ingredients are combined.Add the basil, parsley, lemon zest, lemon juice, and salt, and process until reaching the desired consistency.PastaBoil water in a medium saucepan. Cook your pasta according to the package directions.Before draining the pasta, reserve 1/4 cup of the starchy pasta water.Drain the pasta and put it back in the pot.Toss in the pesto and mix with the pasta until thoroughly coated.Use the reserved pasta water to thin the sauce if it’s dry.Finish everything with a big squeeze of lemon juice, salt and pepper.Corn PuddingFrom Eat More Vegetables by Tricia CornellServes 4Ingredients2 tbsp butter½ medium onion, minced1 tsp kosher salt½ jalapeño pepper, seeds and ribs removed, thinly sliced (optional)3 cups corn kernels (about 3 ears)4 eggs, separated½ cup grated cheese (2 ounces; fontina is a good choice)InstructionsHeat oven to 350 degrees F. Grease a 1.5-quart soufflé pan or other deep baking dish. Melt butter in saucepan over medium heat. Soften onions in butter, with salt, about 5 minutes. Do not brown. Add jalapeño, if using, and cook until fragrant, about 1 minute. Stir in corn kernels. Remove from heat and let cool to room temperature.Beat egg whites to stiff peaks. In a separate bowl, beat egg yolks until smooth. Stir cooled corn mixture and cheese into egg yolks. Fold in beaten egg whites. Slide into prepared pan. Bake 45 minutes, until firmly set and barely golden brown on top. A toothpick will not come out clean, but the top should not jiggle. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

Tricia Cornell was my second farmers' market cooking inspiration. Deborah Madison was my first and if I know anything, I know Tricia would be pleased that my brain works like that. First, “What would Deborah Madison, author of 14 books on local cooking do?” with this pile of green beans, and second … “What would Tricia Cornell, master of Minnesota veggie season and CSA seasonal cooking, do” with this stinking Kohlrabi? You see, Deborah Madison is the national icon for cookbook authors who cook local food nationally and Tricia Cornell is my Minnesota icon for cookbook authors who cook local food. They are both great companions when staring down a pile of seasonal vegetables. The cookbook that turned me onto Tricia was Eat More Vegetables, suggested by my first CSA. Her second book, Minnesota Farmers Market Cookbook also helped me make great food with produce I wasn't always sure how to use up.I hope you enjoy the conversation and a recipe for Garlic Scape Pesto Pasta (it's almost in season again). There is also a great Makers of Minnesota producer who makes a beautiful Escape Garlic Pesto that you can find at Lakewinds Coop from Seven Songs Organic Farm.Garlic Scape Pesto PastaFrom StephaniesDish.comServes 2Ingredients* 6-8 garlic scapes * ¼ cup pine nuts* ½ cup extra-virgin olive oil* ¼ cup Parmesan cheese* 1/4 cup basil leaves* 1/4 cup Italian parsley* 2 teaspoons lemon zest* 3 tablespoons fresh lemon juice* 1 teaspoon kosher salt* 8 oz spaghetti pastaInstructionsPesto* Place the garlic scapes in a food processor and pulse for 30 seconds.* Add the pine nuts and olive oil and pulse for 45 seconds.* Scrape down the sides of the bowl.* Add the Parmesan cheese and pulse until the ingredients are combined.* Add the basil, parsley, lemon zest, lemon juice, and salt, and process until reaching the desired consistency.Pasta* Boil water in a medium saucepan. Cook your pasta according to the package directions.* Before draining the pasta, reserve 1/4 cup of the starchy pasta water.* Drain the pasta and put it back in the pot.* Toss in the pesto and mix with the pasta until thoroughly coated.* Use the reserved pasta water to thin the sauce if it's dry.* Finish everything with a big squeeze of lemon juice, salt and pepper.Corn PuddingFrom Eat More Vegetables by Tricia CornellServes 4Ingredients* 2 tbsp butter* ½ medium onion, minced* 1 tsp kosher salt* ½ jalapeño pepper, seeds and ribs removed, thinly sliced (optional)* 3 cups corn kernels (about 3 ears)* 4 eggs, separated* ½ cup grated cheese (2 ounces; fontina is a good choice)InstructionsHeat oven to 350 degrees F. Grease a 1.5-quart soufflé pan or other deep baking dish. Melt butter in saucepan over medium heat. Soften onions in butter, with salt, about 5 minutes. Do not brown. Add jalapeño, if using, and cook until fragrant, about 1 minute. Stir in corn kernels. Remove from heat and let cool to room temperature.Beat egg whites to stiff peaks. In a separate bowl, beat egg yolks until smooth. Stir cooled corn mixture and cheese into egg yolks. Fold in beaten egg whites. Slide into prepared pan. Bake 45 minutes, until firmly set and barely golden brown on top. A toothpick will not come out clean, but the top should not jiggle. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Brindisa has been the home of Spanish food in the UK for over 30 years. It was set up by Monika Linton in the 1980s to share her love for quality Spanish produce to the UK, and her aim has always been to bring excellent food and ingredients from the most remote parts of Spain to Britain and to champion selected smaller producers and their skills. It was amazing to learn how she structures her business with 120 employees through open-book management. We explore working with small producers, growing your business in the right directions, the power of having an HR department, and eating strange foods as a child. Links: #114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership: https://hospitality-mavericks.captivate.fm/episode/114 (https://hospitality-mavericks.captivate.fm/episode/114)  ‘The Great Game of Business' by Bo Burlingham and Jack Stack: https://www.amazon.com/dp/0385348339 (https://www.amazon.com/dp/0385348339)  ‘The Greens Cookbook' by Deborah Madison: https://www.amazon.com/dp/0553051954 (https://www.amazon.com/dp/0553051954) ‘Brindisa: The True Food of Spain' by Monika Linton: https://www.amazon.com/dp/0008244170/ (https://www.amazon.com/dp/0008244170/)  #56 Heartfelt Hospitality with Neena Jivraj Stevenson, Chief Cultural Officer of Point A Hotels: https://hospitality-mavericks.captivate.fm/episode/heartfelt-hospitality-with-neena-jivraj-stevenson (https://hospitality-mavericks.captivate.fm/episode/heartfelt-hospitality-with-neena-jivraj-stevenson)  Brindisa: ​​https://brindisa.com/ (https://brindisa.com/)  Brindisa Kitchens: https://www.brindisakitchens.com/ (https://www.brindisakitchens.com/)  Monika's LinkedIn: https://www.linkedin.com/in/monika-linton-9ab22b3/ (https://www.linkedin.com/in/monika-linton-9ab22b3/)  Monika's Instagram: https://www.instagram.com/brindisa_monika/ (https://www.instagram.com/brindisa_monika/)  Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   A big thank you to our sponsor Bizimply who are helping progressive leaders and operators making every shift run like clockwork. Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy

In this conversation between two veteran Zen practitioners and old friends. The master cook, Deborah Madison, and the master gardener, Wendy Johnson speak about their time practicing together over the years, the lessons they still take with them today, and the projects which still enthuse their lives.  Join us for this warm conversation.

Sometimes we miss the mark a bit and frankly, that happened with the cookbook we intended to review this week. But we were not deterred. Between Betsy, Kate, and Tara, we found a whole slew of cookbooks. You can detox, try Mediterranean cooking, make a simple vegetarian supper, or go all out with your Christmas baking with this list. We know we can't wait to hear what you try. Or maybe recommend a book for us!Books we talked about included:Nadiya Bakes: Nadiya HussainClean Slate: Martha Stewart LivingClaudia Roden's Mediterranean: Treasured Recipes from a Lifetime of Travel [A Cookbook]Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: Noor Murad and Yotam OttolenghiBread, Toast, Crumbs: Alexandra StaffordVegetarian Suppers from Deborah Madison's Kitchen: Deborah MadisonAdvent: Festive German Bakes to Celebrate the Coming of Christmas: Anja DunkClassic German Baking: Luisa WeissSupport the show (https://www.patreon.com/dinnersisters)

This week on Inside Julia's Kitchen, host Todd Schulkin welcomes chef, award-winning cookbook author and vegetable guru Deborah Madison. They discuss how she became a pioneer in vegetable-forward cooking; her memoir, An Onion in My Pocket; and what role meat-eating should have in our diets. As always, Deborah shares her Julia Moment. Photo Courtesy of Deborah MadisonHeritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Deborah Madison made vegetarian cooking accessible for everyone.

In our special Around the Table series, Chef Barton Seaver and award winning author Deborah Madison explore the tastes, colors and recipes that feature the best of vegetable-forward cuisine. They discussed Deborah’s memoir, An Onion in my Pocket: My Life with Vegetables, the rise of vegetable-forward cooking, and their tips for how to eat well. Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. Connecting people to the food they eat, its source and its history, has long been her work, and writing is one way to reveal the deeper culture of food. Deborah’s interests lay with issues of biodiversity, botany, seasonal and local eating, farmers markets, small and mid-scale farming, farmers and ranchers, gardens and gardeners. Deborah's latest book, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well. Deborah has been involved with Slow Food in various capacities from its beginning in the US, served on the board of the Seed Savers Exchange, was co-director of the Monte del Sol Edible Kitchen Garden in Santa Fe, New Mexico, and she is a long term board member of the Southwest Grassfed Livestock Alliance (SWGLA), among other positions. For over thirty years she’s lived in Northern New Mexico with her husband, painter Patrick McFarlin. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

This episode we virtually host prolific cookbook author Deborah Madison to discuss her new memoir, An Onion in My Pocket. She talks with Nancy Leson about her incredible life as a chef and "recovering Buddhist", her stance on vegetarianism and how her parents helped shape her food worldview. Enjoy this talk and purchase your copy of An Onion in My Pocket (https://www.booklarder.com/books/info/an-onion-in-my-pocket-my-life-with-vegetables) here. Book Larder YouTube Channel (https://www.youtube.com/channel/UCCmJqnd5jmsAa2O26TTRBng) An Onion in My Pocket https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/5JhvxsZ3.jpeg Special Guests: Deborah Madison and Nancy Leson.

Vegetables are often the stars of our plates these days. Much of the credit for this change goes to our guest, chef and cookbook writer Deborah Madison. We talk about her memoir and how vegetables became such a part of her life.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

This week, we spend an hour with Deborah Madison, the legendary chef and cookbook author who helped revolutionize vegetarian cuisine in America.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Ever wonder how a groundbreaking, pioneering, and award-winning chef and cookbook author came to such a place? Today, we'll find out from Deborah Madison. After working at breakthrough restaurants Chez Panisse in Berkeley and Greens in San Francisco, Deborah Madison made her mark in Rome, opened Cafe Escalera in Santa Fe, and became a prolific writer of cookbooks and articles about foods for places like "Gourmet" magazine and "Food & Wine." Her latest book, which is entitled, "An Onion In My Pocket," is a memoir. It has been very positively reviewed in many places with terms like "beguiling, honest, and captivating." And in the words of Marion Nestle, a well-known figure in the food area, the book shows how the path that carried Deborah to become what Marian said is, "The consummate vegetarian cook and cookbook writer."   Interview Summary   So your book, "An Onion In My Pocket" - that's a really intriguing title. How did you come to that?   Well, there was an onion in my pocket one day. And I just was writing about it, maybe telling my editor about it, and she said, "Oh, we should use that for the title!" There was an onion in my pocket because I had been cooking with a friend and these onions were leftover from a pizza we were making. They were beautiful onions and I took it home with me. And then I went to Spanish class and it was in my pocket along with my pencils and papers and things like that. And I took it out, put it on the desk, and people started to laugh. And I thought, to me it's normal that I have an onion in my pocket or I could have anything in my pocket. I've even had a snake in my purse that I brought home once because it was going to eat gophers, which I really appreciate. So that's how that came about.   Wow, all kinds of interesting things show up in your pocket, in your purse. So in your book, you write about some of your other 14 cookbooks and what was involved in writing and publishing them. Which ones mean the most to you?   Well, I think Local Flavors does, Seasonal Food Desserts and above all, Vegetable Literacy. And they mean something to me because actually the first chant that we learned at Tassajara, which is the Zen monastery I was at was: 72 labors brought us this food. We should know how it comes to us. And all these books are indirectly about how food comes to us and the stories of food. And they're interesting to me and I'm still very interested in that question. So those are my favorites.   So Deborah you mentioned something that I find fascinating about the story of food. Does it seem to you like it does to me that more and more people are becoming interested in the story of their food, and do you think this is a positive trend?   Well, I feel like it's both positive and not so positive. I hope we're not going to lose what we've gained in variety, particularly of vegetables because it's been a long, long fight. You know 40 years ago there was nothing, there was really nothing to eat and now there's a lot. And yet people are going back to old things as vegetables become harder to get. I've even cooked corn dogs for my husband who requested them. And I thought, Oh really? I've never even had a corn dog. What is a corn dog? I had to go online to learn how to make one. I think that there's kind of a retrograde happening right now in the pandemic at the same time I think that people are interested in the story of their food and they have to be because it's disappearing.   As I look out there and I see more and more restaurants have a board on the wall that lists the farmers where the food comes from and you hear people talk about food miles or the environmental impact of the foods they're purchasing or consuming. And you know, people are interested in animal welfare or others are interested in some other issue of theirs, but when you put it all together it seems to me that the number of people care about these things has gone way up. And then I at least see that as a very positive trend. But I appreciate your thoughts on that.   I think it's a positive trend too. And I like it and I hope people really do what they say for here in New Mexico. People would say, "Oh, we use local food" and they'd order a pound of lettuce or something like that. And it would run out. But I think people are doing more. You can taste the difference. You can see the difference customers aren't stupid. You know, especially if they shop at farmer's markets there they're familiar. And if they have gardens and I think more and more people are gardening, at least judging by the seeds and how they're disappearing from companies who take breaks and fulfilling orders and that kind of thing. But I think you're right. I think there is more of a concern than there has been in the past.   So you write about what you call Kitchen Lessons things that you've learned often from customers. Can you share some example?   The one I was really interested in was 'Don't Apologize.' The example I used in the book was with a customer who said he loved the smoky flavor and the mushroom soup we had made. I know I knew there wasn't supposed to be a smokey flavor. So I just said, thank you very much because why make him feel terrible about misjudging or not recognizing that the solids have fallen to the bottom of the pot and were scorched. And that that's what he was tasting. So that was a lesson that I did learn very much from customers.   Other lessons I knew or I learned were to one eat in the dining room. Like a customer is very, very important as a way to getting to know your food treat everybody the same for sure you have to do that. And I mean I learned these lessons in the most painful ways possible. Marion Cunningham taught us a really good lesson when she said, "Debbie, dear do you not believe in salt?" And then she talked about salting food and how you should salt as you go, when you cook. Let's see be gracious always to everybody. You know, people would come into the kitchen and tell me that that was the best meal they'd had. And I'd wanna say, "you're kidding." "What do you eat normally?" You know, but I finally had to learn that their experience was very different from mine and that it was just important to say, "I'm so glad you enjoyed it," and actually mean it.   And the last lesson, wasn't so much a lesson but a hint of things to come, which was; know that the six months in the beginning will be the hardest but you will get to leave one day. And that did happen almost to the day. And I was reflecting upon that and thinking at the time, "Oh six months have gone by, I've made it, we've made it." And now Greens is over 40 years old. It's amazing.   Let's talk about that a little bit. So if you think back to those days when you worked at places like Greens and Chez Panisse, how are those or similar restaurants different today than they were back then? Certainly they're more popular and visible, but beyond that have things changed much within the restaurants?   Oh yes, I'm sure they have especially Chez Panisse because I never, ever could walk in and get a job like I did then. I just wanted to work there so badly and it made so much sense to me, their food made so much sense to me. And I don't think I would have been able to do that today for sure. Alice isn't there so much, like she was then and it wasn't some new greens for one is the dinners are all a carte menus. They're much more expensive. They're beautiful. And menus are printed on heavy paper stock. The waiters know the difference between espresso and espresso, which we didn't really understand, so much then we thought that coffee drink was to get you going. And it is, but it's not an express as espresso is pressed, things like that. So I think they are different but I think in some ways they're the same. Their commitments are the same. They're just many more restaurants that are doing that kind of thing too.   I scanned the titles of your books. Nine of the mentioned vegetables in the title but you say you're not a vegetarian, what is that?   Well, I just find it's too limiting. It's just too limiting. I think I'm probably a natural vegetarian and that's the food I really love to cook and eat. But if we are a nation meat eaters and I really think we are I feel it's important to know what that's about. And that's why I've been on the board of the Southwest Grass-fed Livestock Alliance twice. And if somebody, I know like my husband, for example wants meat and he was raised with meat, I'm happy to cook it for him. I don't like the limits of vegetarianism or any kind of food title. I don't really care to have a label attached to what I eat.   So given that you're so prominent and writing books for people who are vegetarian do you get any pushback yourself for the fact that you're not strictly vegetarian yourself?   That's the strange thing is I don't I have never gotten pushed back. Maybe people are horrified. I don't know, but in my book, 'Local Flavors' I actually did have 11 recipes that were for meat because meat was appearing in the market. And this was about the farmer's market movement across the United States. Nobody seemed to notice nobody commented. I don't know. It's odd. I haven't gotten pushback. On the contrary, I feel that people are sort of relieved with this book in a way. I'm not super strict about anything. I'm just not, I have a hard time being struck. Research about the vegetables I eat, I want high quality.   So what do you really think matters about food and how do you define the concept of nourishment?   Well, food that's cooked with a mind of kindness and generosity, care, thoughtfulness, maybe even simplicity. I think that that's, what's important as much more important than what is on the plate, whether there's a meat or not. And I actually did end the book with a lot of stories about meals I remembered and some of them had meat some of them didn't, but the point was that they were so generously given and prepared for me that I remembered them. Some of them happened quite a long time ago.   You know what's fascinating to hear you use words like generosity and kindness and describing how food can be given and received. How does that come through in the way say a restaurant can provide food to people or how families can do it? Cause it sounds like that's very important.   Well, it is. And I've always found that to be true at Chez Panisse. I love, for example, when people come into a restaurant they're welcomed with kindness with, "hello, can I help you?" And “Oh, you have a reservation with time and please follow me” and there's bread on the table. All those are something good. And that's a kind of food kindness that can be extended to strangers. I was writing in my book about more personal kinds of kindness, but not always. In fact, the first story I tell was a meal in Scotland that I had, and it really pointed me to my 'North star', which was about how food in season and in its place is the best food always. And you know, that was because a woman agreed to feed this older woman that I was traveling with and myself and we was really hungry and we sat and waited and we looked at the garden and we looked at the Lake and pretty soon she came in with a platter with the vegetables, from the garden and fish in the Lake. It was beautiful. It was really quite stunning   Bio Deborah Madison is an American chef, food writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets. Madison grew up in Davis, California, and earned a bachelor's degree with high honors in sociology/city planning in 1968 from Cowell College at the University of California, Santa Cruz. She then cooked at Chez Panisse and was a student for eighteen years at the San Francisco Zen Center. She was the founding chef at Greens Restaurant in San Francisco which opened in 1979. She then cooked for a year at the American Academy in Rome, Italy. She has written for the magazines Gourmet, Saveur, Food and Wine, Kitchen Gardener, Fine Cooking, Orion, Organic Gardening and Eating Well, and for the Time-Life Cookbook Series. She has also written for Martha Stewart Living, Bon Appetite, Diversions, Kiplingers, Garden Design, Kitchen Garden, Cooks, Vegetarian Times, Metropolitan Home, East-West Journal, the Los Angeles Times, Home and Garden, and the International Slow Food Journal. When she first moved to New Mexico, Madison managed the Santa Fe Farmers' Market and served on its board for a number of year. Madison has been active in the Slow Food movement, founded the Santa Fe Chapter, was active on the ARK committee and served on the scientific committee of the Slow Food Foundation for Biodiversity. She is on the board of the Seed Savers Exchange and the Southwest Grassfed Livestock Association, and is the co-director of the Edible Kitchen garden at Monte del Sol Charter School in Santa Fe, New Mexico. She is the founding chef at Café Escalara in Santa Fe.  

Deborah Madison put vegetarian gourmet cooking on the map—and yet she's not a vegetarian. She learned to cook at the San Francisco Zen Center and the restaurant Chez Panisse, and then co-founded Greens Restaurant in San Francisco in 1979. She’s a chef and is author of over a dozen books on food and cooking; her latest is a memoir called, An Onion in My Pocket: My Life with Vegetables.  

Happy New Year and surely brighter horizons in 2021.  …We’re previewing the show with Executive Producer & Co-Host Andy Harris. “Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author … Continue reading → The post Show 405, December 26, 2020: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s … Continue reading → The post Show 405, December 26, 2020: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One appeared first on SoCal Restaurant Show.

“Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s … Continue reading → The post Show 405, December 26, 2020: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two appeared first on SoCal Restaurant Show.

Top Christmas dishes from the Vatican, how Madrid is preparing for the holidays, and Deborah Madison’s vegetarian cooking.

Deborah Madison has been a beloved figure in the American food scene for decades, first making her mark as chef of the seminal vegetarian restaurant Greens in San Francisco, and as author of such classic cookbooks as The Greens Cookbook and Vegetarian Cooking for Everyone. In her new memoir An Onion in My Pocket, Deborah shares stories and reflections on her life and career to-date. It's a wonderful, evocative book that also tracks the American food revolution. For a rewarding way to support restaurants at this difficult time, please check out Restore, a new website offering curated products and exclusive events from chefs and restaurants. (It's supported by our promotional partner, S.Pellegrino.)Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.(photo of Deborah Madison by Doug Merriam)

Deborah Madison made vegetarian cooking accessible for everyone. This is her life story. Ernest Freeberg explains how Henry Bergh single-handedly started the animal rights movement during the Gilded Age.

An Onion in My Pocket, My Life with Vegetables Presented by Deborah Madison Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables. She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform “vegetarian” from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story–and with it the story of the vegetarian movement–for the very first time. From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well. Recorded via Zoom on December 9, 2020. http://www.CulinaryHistorians.org

Episode SummaryChez Panisse has indelibly shaped California cuisine since its inception in 1971 and Lindsey and Charles Shere were there from the beginning, helping to change the landscape for female chefs. Influenced by the politics and art of Berkeley in the 1960s, Charles and Lindsey found their niche for unconventional thinkers and doers and they continue to live their life by following their hearts. Listen in for the era-spanning experiences of a chef and a composer, in this episode of The Sydcast.Syd Finkelstein Syd Finkelstein is the Steven Roth Professor of Management at the Tuck School of Business at Dartmouth College. He holds a Master's degree from the London School of Economics and a Ph.D. from Columbia University. Professor Finkelstein has published 25 books and 90 articles, including the bestsellers Why Smart Executives Fail and Superbosses: How Exceptional Leaders Master the Flow of Talent, which LinkedIn Chairman Reid Hoffman calls the “leadership guide for the Networked Age.” He is also a Fellow of the Academy of Management, a consultant and speaker to leading companies around the world, and a top 25 on the Global Thinkers 50 list of top management gurus. Professor Finkelstein's research and consulting work often relies on in-depth and personal interviews with hundreds of people, an experience that led him to create and host his own podcast, The Sydcast, to uncover and share the stories of all sorts of fascinating people in business, sports, entertainment, politics, academia, and everyday life. Charles ShereCharles Shere was born in Berkeley, California, in 1935, and grew up there and on a small farm in Sonoma county, where he attended high school. He studied music and English literature at Chapman College, Santa Rosa Junior College, San Francisco State University, and the University of California at Berkeley, where he graduated cum laude in 1960.He was music director at KPFA-fm, Berkeley, 1964-67; announcer, critic, director, and producer at KQED-tv, San Francisco, 1967-1972; lecturer in music at Mills College, Oakland, 1973-1984; and art and music critic at the Oakland Tribune, 1972-1988. He was the founding editor and publisher of Ear, the west coast new-music tabloid, 1973-78, and has published four books: Even Recent Cultural History (Hanover, New Hampshire: Frog Peak Music, 1995); Thinking Sound Music: the Life and Work of Robert Erickson (Berkeley: Fallen Leaf Press, 1996); Everbest Ever: Correspondence with Bay Area Friends (as editor and joint author with Virgil Thomson and Margery Tede)(Berkeley: Fallen Leaf Press, 1996); and Why I Read Stein (Oakland: Mills College Center for the Book, 2002), as well as numerous musical compositions.Lindsey ShereIn 1947 Lindsey and her family moved to a sizable ranch in Sonoma County, California, where she spent the next ten years among milk cows, apple and prune orchards, hayfields, and four younger sisters.She graduated from Healdsburg High School, Santa Rosa Junior College, and the University of California at Berkeley, where she majored in a group major in French language, literature, and political history.In 1971 she joined Alice Waters to open the restaurant Chez Panisse, where she continued as Pastry Chef until her retirement in 1998.Largely self-taught as a cook, she began focusing on baking and desserts as a teenager, delighted by the fresh dairy and orchard products available on the family farm. Her interest in the French language and in European culture led to further investigations into cuisine. She has traveled extensively throughout western Europe, especially in France and northern Italy: her mother's family was Alsatian; her father was born in the Italian Alps.Widely read, she counts among her major influences James Beard, Ada Boni, Robert Courtine, Curnonsky, Elizabeth David, M.F.K. Fisher, Richard Olney, and Waverly Root, as well as the chefs associated with her at Chez Panisse, especially Alice Waters.Her book, Chez Panisse Desserts, was published in 1985 and is still in print. She was named Pastry Chef of the Year by the James Beard Foundation in 1993. Among the chefs who have worked for her in the Chez Panisse pastry kitchen have been bakers Diane Dexter, Gayle Ortiz, and Steve Sullivan; pastry chefs David Lebovitz and Mary Jo Thoresen; and chefs Deborah Madison and Mark Peel. She is an active member of The Baker's Dozen and a major contributor to the Dozen's forthcoming book.Since her retirement she has returned with her husband to a rural life in Sonoma county, dividing her time among gardening, grandchildren, reading, and travel.Insights from this episode:Details on how Lindsey's passion for baking led to her becoming the Pastry Chef at Chez Panisse and a prestigious career that lasted twenty-six years.How Chez Panisse challenged the prevalent perception of the 1970s of women's roles as chefs and restaurant owners.Benefits to businesses and brand building when there is one owner for an extended period of time, like with Chez Panisse.Details on some of the experiences that Charles and Lindsey have shared, including why Charles walked from Geneva, Switzerland to Nice, France.Importance of living life as it comes and taking advantage of opportunities as they come to you.Quotes from the show:“I used to think the restaurant business was a really safe business to be in because people always had to eat but now I'm learning differently.” – Lindsey Shere“It is quite interesting to see how the center of gravity for political parties shifts over time.” – Syd Finkelstein“You can't cook a different menu everyday without learning a huge amount.” – Lindsey ShereOn Alice Waters: “One thing that Alice has continued to learn over these years, she doesn't stop and stay there; she's constantly moving.” – Lindsey Shere“The early success of the restaurant owes something to the fact that health and nutrition were very much in the news all that time.” – Charles ShereOn having a bucket list: “I don't think I believe in it and I don't think I have one. It seems unnecessarily disciplined.” – Charles Shere“If you lead a full and engaging life, your life is the bucket list.” – Syd Finkelstein“There's always something waiting out there to be discovered and enjoyed.” – Lindsey Shere“It seems very difficult to be a young person these days.” – Lindsey Shere“My method has always been to have as open a mind as possible and be as attentive and responsive to events as possible and to enjoy things for what they are.” – Charles ShereStay Connected: Syd FinkelsteinWebsite: http://thesydcast.comLinkedIn: Sydney FinkelsteinTwitter: @sydfinkelsteinFacebook: The SydcastInstagram: The Sydcast Charles and Lindsey Shere Website: shere.orgCharles' Blog: The Eastside ViewSubscribe to our podcast + download each episode on Stitcher, iTunes, and Spotify.This episode was produced and managed by Podcast Laundry (www.podcastlaundry.com)

Author, educator, recovering Buddhist and model for a life well lived, Deborah shares her stores of a culinary and farm-centered cook’s life, all from her memoir An Onion In My Pocket.

Bookwaves/Artwaves is produced and hosted by Richard Wolinsky. Links to on-line and streaming local theater & book events   Artwaves Theatre In the Time of Covid Pam MacKinnon, Artistic Director of A.C.T., American Conservatory Theatre, in conversation with host Richard Wolinsky. Now in her third season as Artistic Director, Pam MacKinnon has had to rearrange her life (which was already in flux, still learning about her new home town of San Francisco) and the work of her organization in order to survive the complete shutdown of live theatre in America. A noted theatre director before joining A.C.T., Pam MacKinnon won an Obie and then was nominated for a Tony on Broadway for Clybourne Park. A leading director of the works of Edward Albee, she won a Tony Award in 2013 for a revival of Who's Afraid of Virginia Woolf. In the Bay Area, most notably, she directed Albee's Seascape for ACT during the 2018-2019 season, and before that, directed the musical Amelie at Berkeley Rep. In this interview, she discusses the changes A.C.T. was forced to make to deal with the shutdown, the rise of streaming, working with other companies, and coming up with new ways to survive the pandemic, including a host of streaming options at act-sf.org. Complete 48-minute interview.   Bookwaves David Grann,  in conversation with Richard Wolinsky about “The Lost City of Z,” recorded in the KPFA studios in 2009. David Grann has become one of America's leading writers of non-fiction. Having written pieces for The New Yorker and New Republic as a staff writer, his first book was titled The Lost City of Z, which was adapted into a film in 2017 and now streams on Amazon Prime. Since that time, he has published three books, The Devil and Sherlock Holmes, Flowers of the Killer Moon – which will become a film when shooting starts next year, directed by Martin Scorcese and starring Leonardo di Caprio and Robert DeNiro, and most recently, The White Darkness, about the British explorer Henry Worsley. :The complete interview can be heard as a 51-minute Radio Wolinsky podcast.     Announcement Links Book Passage. Conversations with authors, all at 4 pm Pacific:  Naomi Wolf, Saturday November 14. Thomas Keller and David Breeden with Ruth Reichl, Monday November 16. Deborah Tannen with Amy Tan, Wednesday November 18. Deborah Madison with Jane Hirschfield, Saturday November 21. James Ritchie, Sunday November 22. The Booksmith  Ron Nyren, “The Book of Lost Light,” with Ann Packer and others, Monday November 16, 5:30 pm. Reza Farazmand, Wednesday November 19, 6 pm. Books Inc ; AJ Sass, Thursday November 12, 6 pm. Bay Area Book Festival Power of Protest: Letters from Hong Kong, Sunday November 15,  5 pm. Unbound events continue. Podcasts of October 3-4 Unbound: All 22 interviews and discussions are now available on demand. Kepler's Books presents Refresh the Page, on line interviews and talks. Registration required. This is Now, with Adam Grant and Ben Cohen, Monday Nov. 16, 5 pm. Shannon Messenger with Roshani Chokshi, Tuesday Nov. 17, 6 pm. Irish Repertory Theatre: Bill Irwin “On Beckett.” Streaming November 17-22, 2020. Free. Reserve tickets up to two hours before selected performance. San Francisco Playhouse. 2020-21 Virtual Season: Art by Yasmina Reza, now streaming, extended through November 21; The Jewelry Box, written and performed by Brian Copeland, streaming November 28 – December 25, 2020; From Blues to Broadway Revue, streaming December 12 – 31, 2020. Custom Made Theatre Upcoming events TBA. Theatre Rhino Live Thursday performance conceived and performed by John Fisher on Facebook Live and Zoom at 8 pm Thursdays is Gordon of Khartoum. Blood at the Root by Dominique Morriseau, directed by Darryl V. Jones, streaming through November 15; Overlooked Latinas, written and performed by Tina D'Elia, streaming Nov. 13-22, 2020. At The Wake of a Dead Drag Queen by Terry Guest, November 10, 7 pm free. American Conservatory Theatre (ACT) Blood Wedding by Federico Garcia Lorca, on demand through Nov.13. Pam McKinnon talks with Annette Bening, Nov. 20 live; Dec. 4 – June 30, on demand. A Christmas Carol, radio adaptation of Carey Perloff's adaptation, streams Dec. 5-31, 2020. 42nd Street Moon. Moonbeams Streaming Series: A Distant Dinner Party with Jess and Jaron, Nov. 12-22 8 pm; Home (literally) for the Holidays, Nov. 26- Dec. 6. Tuesdays: Tuesday Talks Over the Moon, 8 pm: Nov. 17: An Inside Look into playwright Terrence McNally. Every other Friday at 8 pm: Full Moon Fridays Cabaret. Sundays at 8 pm: Quiz Me Kate: Musical Theatre Trivia. Magic Theatre. Escaped Alone by Caryl Churchill, directed by Loretta Greco. A radio play, through Nov. 15. Shotgun Players. The Light by Loy A. Webb, directed by Nailah Harper-Malveaux, Dec 4-12, 7 pm. Preview Dec 4, 7 pm. Opening Night: Dec 5, 5 pm. Berkeley Rep Hershey Felder as Debussy, A Paris Love Story, Nov 22, 5 pm. TheatreWorks Silicon Valley. Two live shows with Hershey Felder from Florence for the Holidays: Claude Debussy, Nov. 22; Tchaikovsky, December 20, both at 5 pm Pacific. California Shakespeare Theatre (Cal Shakes) The Direct Address series continues with Resisting Shakespeare: Or, How to Fall In and Out and In and Out of Love. Shakespeare in Depth, class with Philippa Kelly, registration required. Mission Cultural Center for Latino Arts new on-line programming series featuring classes, concerts, poetry sessions and more. Day of the Dead virtual ritual, Nov.2, live event. SFBATCO Live with Rod and Marce on Twitch TV, every Thursday at 6 pm. Aurora Theatre's A new ticketed audio drama, The Flats, written by Lauren Gunderson, Cleaven Smith and Jonathan Spector, with Lauren English, Anthony Fusco and Khary L. Moye, directed by Josh Costello, streaming now. Aurora Connects conversations every Friday, 4 pm. Tell Tale Hearts: An Evening of Hip Hop Theatre featuring Carlos Aguirre and the Bay Area Theatre Cypher, November 28, livestream, 7 pm Pacific. Marin Theatre Company Lauren Gunderson's play Natural Shocks streams through Soundcloud on the Marin Theatre website. American Dreams, created and developed by Leila Buck and Tamilla Woodard, streaming through Nov. 15. Central Works Bystanders by Patricia Milton, an audio play, currently streaming. The Human Ounce by Nicole Parizeau, audio play, streams beginning Nov. 26, 2020 New Conservatory Theatre Center The Law of Attraction by Patricia Milton, a world premiere radio play, streams through November 18, 2020. The Marsh: International Solo Fest, archived streaming. Josh Kornbluth hosts bingo every Friday at 7:30 pm Brava Theatre Center: Who's Your Mami Comedy, November 19, 7 pm. So Soul, November 21. Pear Theater. Lysistrata, streamed through November 15, filmed live outdoors. Contra Costa Civic Theatre It's a Wonderful Life, a radio play by Joe Landry, streams Nov. 27-Dec. 20. Remote Theater. The Art of Sacrifice by Anthony Clarvoe, with Lauren English and Susi Damilano, original music by Paul Dresher. Saturday Dec. 12, noon Pacific. The Breath Project. Complete collection streaming on demand. Oregon Shakespeare Festival: On-demand audio recordings of early plays; videos of Indigenous Peoples Day 2020, etc. This Is Who I Am by Amir Nizar Zuabi, directed by Evren Odcikin, a co-production with Woolly Mammoth, Nov. 29 – Dec. 27. Atlantic Theatre Company. Reading series TBA. Playbill List of Streaming Theatre: Updated weekly, this is probably the best list you'll find of national and international streaming plays and musicals. Each week has its own webpage, so scroll down. If you'd like to add your bookstore or theater venue to this list, please write Richard@kpfa.org The post Bookwaves/Artwaves – November 12, 2020: Pam MacKinnon – David Grann appeared first on KPFA.

Known for being one of the first people to popularise vegetarian food in the US, chef, writer and slow-food advocate Deborah Madison shares one of her favourite recipes

DC makes Deborah Madison's potato and green chile stew then chats with Susan Song live and direct from a South Korean quarantine hotel about her hilarious Koreantine Instagram stories, sweet corn, BBQ duck, raw marinated crab, becoming a one-person content factory, and more! RECIPE: https://food52.com/recipes/30727-deborah-madison-s-potato-and-green-chile-stew

Day 1 of ZCNS' virtual residency with Edward Brown on September 17th 2020. Edward was ordained in 1971 by Shunryu Suzuki Roshi, who gave him the Dharma name Jusan Kainei, which means "Longevity Mountain, Peaceful Sea." Edward has been practicing Zen since 1965 and also has done extensive vipassana practice, yoga, and chi gung. He leads regular sitting groups and meditation retreats in Northern California and offers workshops in the U.S. and internationally on a variety of subjects, including cooking, handwriting change, and Mindfulness Touch. Edward is an accomplished chef, who helped found Greens Restaurant in San Francisco and worked with Deborah Madison in writing The Greens Cookbook. Edward's other books include The Tassajara Bread Book, Tassajara Cooking, The Tassajara Recipe Book, and Tomato Blessings and Radish Teachings. He also edited Not Always So, a collection of Suzuki Roshi's lectures. In 2007, Edward was the subject of a critically acclaimed feature-length documentary film entitled How to Cook Your Life, directed by Doris Dörrie.

Our hosts discuss the Summer Reading Challenge, cookbooks, the importance of vegetables, and silly cat videos. Imagine Your Story by registering for Oak Creek Public Library's 2020 Summer Reading Challenge: oakcreeklibrary.org/src Check out what we talked about: The 2016 movie "My Life as a Zucchini," directed by Claude Barras. "Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes" by Deborah Madison and "Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants" by Stefani Bittner. The "Uncharted" video game franchise, "The Fourth Labyrinth” by Christopher Golden, and "Prey" by Linda Howard. For more information on National Sneak Some Zucchini onto Your Neighbor's Porch Day, visit: https://nationaldaycalendar.com/national-sneak-some-zucchini-into-your-neighbors-porch-day-august-8/ To access complete transcripts for all episode of Not Your Mother's Library, please visit: oakcreeklibrary.org/podcast Check out books, movies, and other materials through the Milwaukee County Federated Library System: countycat.mcfls.org hoopladigital.com wplc.overdrive.com oakcreeklibrary.org

Today we welcome the new month - July - and we remember the first meeting of the Vale of York Field Naturalists Club. We'll also learn about the Illinois State Flower, which was adopted on this day. We'll usher in the new month with some July poetry. We Grow That Garden Library™ with a book about how gardens and growing food help people maintain their culture. It's a personal favorite of mine. And then we'll wrap things up with a newspaper story from 1932 called "Plant Explorer Finds Adventure." But first, let's catch up on some Greetings from Gardeners around the world and today's curated news.   Subscribe Apple | Google | Spotify | Stitcher | iHeart   Gardener Greetings To participate in the Gardener Greetings segment, send your garden pics, stories, birthday wishes and so forth to Jennifer@theDailyGardener.org And, to listen to the show while you're at home, just ask Alexa or Google to play The Daily Gardener Podcast. It's that easy.   Curated News Before & After: An Urban Oasis - Flower Magazine Dwight Brown of Father Nature Landscapes wanted to honor his client's wishes for a garden that would remind him of his European travels. Brown aged the exterior with a creeping fig (Ficus pumila) for a climber on the side of the house. He also added an Oakland holly, a 'Shi-Shi Gashira' camellia, and a shaped boxwood hedge that edged a gorgeous group of 'Limelight' hydrangea. Brown says, "Much like English ivy, the creeping fig with boxwoods, mondo grass, and hydrangeas helped create the classic cottage look I wanted. We love working edibles into the ornamental landscape. Our goal was to bring back memories of the homeowner's travels to Europe, especially Italy..."   Welcome July in the Garden                         Welcome July and all that you may bring us! For gardeners, July hosts a riot of color in our gardens. History tells us that many flowers have claimed to be the birth flower for the month of July - which, by the way, the Roman Senate named to honor Julius Caesar by. In China, July's birth flower is, fittingly, the water lily. In the rest of the world, other top July blooms for the month include the Larkspur, the Delphinium, the Sweet Pea, and the Rose. Thinking about all of these gorgeous summer blossoms that claim July's top spot reminded me of a sweet verse from the Maud poem by Tennyson. It goes like this: She is coming, my dove, my dear; She is coming, my life, my fate; The red rose cries, "She is near, she is near;" And the white rose weeps, "She is late;" The larkspur listens, "I hear, I hear;" And the lily whispers, "I wait." — Alfred Lord Tennyson, English poet, Maud (Part I) The Rose, the Larkspur, and the Lily; many of July's favorite flowers are in that little verse. Truly, July is a month of abundance and extremes. On the one hand, there's the heat, and on the other, there are the storms. In 2001, the year my daughter was born, it was mighty hot in Minnesota - well over 100 degrees for weeks on end.  As a result, she ended up wearing all of the ridiculous outfits people tend to give you when you have a little baby girl; things like little halter tops and itty bitty bikini tops, teeny tiny little skorts and sundresses.  Now, I always preferred to have my babies properly covered - dressed in layers and bundled.  But the summer Emma was born, I changed my tune.  Suddenly those little outfits seemed mighty appropriate, and I have many pictures of her - san's blankets and sweaters -  keeping cool in her summer barbie-inspired clothes. In reality, the average temperature in most places in America during the month of July is a very pleasant 70 degrees. That said, just don't ask about the range - which can vary wildly.  And, July is traditionally known as the month to make hay. It's been called Haymonth or Maed month, referring to haymaking and the flowering of the meadows.  By July, most gardens are set, and gardeners tend to get their work done in the mornings when it is cooler and less buggy. Still, experienced gardeners know that July's biggest challenge, outside of the heat, is thunderstorms. I remember the summer a dear friend of mine had a garden tour planned for the middle of July. Sadly, it was a tour that never happened.  The night before her big day, a huge storm whipped through the area, taking down trees and pelting the garden with hail.  There was nothing to do but clean up.  And I remember sitting on her patio after we had righted her table and chairs eating one of the little radish and cucumber sandwiches that were supposed to be for the guests that day. That day was as sour as the lemonade we sipped in the chopped salad that was my friend's garden. It's no wonder that the folk sayings of July reflect her temperature extremes. For example: If the first of July be rainy weather, 'Twill rain more or less for four weeks together.                                                     Despite the storms, we seem to remember mainly the heat of July and the vibrant blooms in the garden. It's a glorious month for ornamentals and cut flowers.           One of my personal favorites is Martagon Lilies.  Martagon Lilies are in peak right now in most gardens. They bring the most beautiful architectural aspect and form to the garden; they are so exquisite. Offering a Turk's cap-style bloom, Like many plants, Martagon colonies get better and better with age. Martagons like rich soil and they will be grateful for a dusting of lime every year. And here's a gentle reminder to divide your Flag Iris after they finish blooming. Regular division can re-invigorate your iris and promote healthy new growth. The saddest thing in the garden is to lose your Iris because you failed to divide them. Experienced gardeners know that the best time to divide flag iris is immediately after flowering. Once again, as I like to say, "Prune-time follows bloom-time" - or in this case, division follows bloom-time. In any case, the end of any bloom-time is usually your cue to act - so get going! With the Iris, you'll want to lift out the whole clump with a pitchfork and use a sharp knife to separate any new rhizomes. Finally, don't forget that flag irises need full sun. So if you don't have them situated properly, stage a relocation immediately.   Alright, that's it for today's gardening news. Now, if you'd like to check out my curated news articles and blog posts for yourself, you're in luck, because I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. There's no need to take notes or search for links - the next time you're on Facebook, search for Daily Gardener Community and request to join. I'd love to meet you in the group.   Today's Important Events 1871  The Yorkshire Herald reported the first meeting of the Vale of York Field Naturalists Club. On that day, the weather was very poor. Still, almost fifty ladies and gentlemen left the Society's Rooms in Micklegate to travel in three four-horsed carriages to go to Rivaulx ("ree-VOH") Abbey. Once they arrived at the Abbey, the group then broke into small parties made up of geologists, botanists, and entomologists, and then they went out and explored the valley by the Abbey. "The geologists were interested in the sections laid bare in the quarries, and many interesting and beautiful fossils were found. [Meanwhile], the botanists collected: Saxiraga tridaclylitet (nailwort) Helianthemum vulgare (rock rose) Cuscuta Epithymum (clover dodder) Aquilegia vulgaris (columbine) Atropa Belladonna (belladonna or deadly nightshade) Polypodium Phegopterit (northern beech fern) P. Dryoplerit (oak fern) Scolopendrium vulgare (hart' s-tongue fern) At six o'clock the party sat down to dinner at the Crown Hotel, Helmsley, which was served in Mr. and Mrs. Cowen's usual substantial style… the Rev. Vice-President Rowe addressed those assembled on the advantages of natural history and the beauties and history of the Abbey. (Rowe was also the hon. secretary of the Architectural Society). It was arranged that the next monthly field day should be held at Bolton Abbey and Woods. They then left for home, after a most agreeable day, which left everyone with the feeling that this the first excursion of the club was a great success."   1908  Illinois adopted the Violet as its State Flower. As with many State Flowers, Illinois decided to let the school children of the state vote to decide the state flower. The purple Violet received 15,591 votes, and the wild rose came in second with 11,903 votes. The children also decided on the state tree, and they selected the white oak. Meanwhile, newspapers were running a piece that blared the headline, "The Reign of the Violet is Over." It said this: "Strange and unbelievable, but a fact, nevertheless, violets are no longer fashionable. Gardenias, Orchids, and American Beauty Roses are as much in evidence as ever, but the reign of the Violet is temporarily over. It is true that a large bunch of deep purple violets relieved by a single mauve orchid, a deep pink rose, or a single wax-like gardenia is still an acceptable gift, but it is not the gift that is so frequently chosen this year, as a small cluster of gardenias or even of two or three exquisitely beautiful orchids… Roses are much in favor at the moment... A new flower hailing from Paris is the pink American Beauty, and well does it deserve the name... The color is an adorable shade of shell pink, and for all decorative purposes, this flower has already a firmly established place in fashion's regard....  One cannot but regret the sense of chivalry of a generation back when etiquette demanded that flowers always be sent to a hostess before even the least formal entertainment, and when a debutante [would rather] stay at home than go to a ball without ... [a] little bouquet of flowers."   1910  The Allentown (Pennsylvania) Democrat paper reported that Joseph Hooker was 93 years old. Here's what it said: "Sir Joseph Hooker, the world-famous botanist, received a personal note of congratulations from King George today on the occasion of his ninety-third birthday. Sir Joseph, who is still remarkably active for a man of his great age, has had a long and brilliant career in his chosen field of science. As early as 1839, he accompanied the expedition of Sir James Ross to the Antarctic region. Later he conducted scientific expeditions to many parts of the world… In the course of his active career, he rendered invaluable services to the British arts, manufacturers and commerce by promoting an accurate knowledge of the floras and economic vegetable products of the various colonies and dependencies of the empire."   Unearthed Words As I mentioned earlier in the show, July is the month of heat and storms, and that is reflected in a number of poems.   In scorched July The storm-clouds fly. — Christina Georgina Rossetti, English poet, The Months If the first of July be rainy weather, It will rain, more or less, for four weeks together. — John Ray, English naturalist and writer, English Proverbs   When storms finally break through the July heat, there is also the immeasurable pleasure that accompanies the deluge: the smell of rain.   A break in the heat away from the front no thunder, no lightning, just rain, warm rain falling near dusk falling on eager ground steaming blacktop hungry plants Thirsty turning toward the clouds cooling, soothing rain splashing in sudden puddles catching in open screens that certain smell of summer rain. — Raymond A. Foss, American poet, Summer Rain   This poem perfectly captures the ferocity of summer storms in the garden: The rain to the wind said, 'You push, and I'll pelt.' They so smote the garden bed That the flowers actually knelt, And lay lodged--though not dead. I know how the flowers felt. — Robert Frost, American poet, Lodged   The July rains encourage special summer blooms. Hot July brings cooling showers, Apricots, and gillyflowers. — Sara Coleridge, English author, The Garden Year If you are wondering what gillyflowers are, you are not alone. Gillyflowers was a term that often referred to plants from the mustard family like the wallflower, carnation, clove pink, or white stock. Gilly is derived from the Latin and Greek words for clove.   Grow That Garden Library The Earth Knows My Name by Patricia Klindienst This book came out in April of 2007, and the subtitle is: Food, Culture, and Sustainability in the Gardens of Ethnic Americans Patricia Klindienst is a master gardener and an award-winning scholar and teacher. She lives in Guilford, Connecticut, and teaches creative writing each summer at Yale University. Patricia Klindienst went to many different gardens - urban, suburban, and rural - in order to write this book. She had seen an old family photo of her Italian immigrant family and was inspired not only to learn about her ancestor's struggle to adapt to America, but also eager to hear stories from other families. The jacket to Patricia's book reminds us that, "As we lose our connection to the soil, we no longer understand the relationship between food and a sense of belonging to a place and a people." How do gardens and growing food help people maintain their culture? This is the question Patricia explores in her book. Vegetables, fruits, and flowers provide so much more than sustenance, food, and beauty. They convey who and where we are and what we are about. In her review of this book, the author Deborah Madison said, "We who are far removed from our own immigrant roots will do well to study these eloquent stories and learn from them. Patricia Klindienst has given us nothing less than a great gift." The book is  208 pages of ways we can connect to the earth - all shared with today's gardener in mind. You can get a copy of The Earth Knows My Name by Patricia Klindienst and support the show, using the Amazon Link in today's Show Notes for around $3.   Today's Botanic Spark 1932  Newspapers worldwide ran a fascinating article about the botanist Frank Kingdon-Ward titled "Plant Explorer Finds Adventure." "Captain Frank Kingdon-Ward, tall, well-built son of Britain, probably one of the world's most noted plant seekers... has journeyed all over the world in search of rare flowers, has led a life as exciting as any explorer and has given the world some of its most beautiful and rare blooms. Now In his late 40's, he is tanned from the winds and suns of tropical India, Asia, and the forbidden land of Tibet. He has collected flowers from the heights of the Himalayas, and from the depths of marshy Indian -jungles. His last expedition occurred In 1931. On it, he discovered a new pass into Tibet 35,000 feet above sea level, through an out-flung range of the Himalayas. His efforts in prying through thick jungles and climbing high mountains were rewarded in the discovery of a new species of slipper orchid, said to be worth about $500. On another of his Tibetan expeditions, he discovered the blue poppy, a flower that is sought by all Horticulturists in this country and obtained by few. To give an idea of the trying conditions under which he labored, consider that he discovered a new river, the Nam-Tamai, the lost source of the Irrawaddy, which no white man in 2,000 years of civilization had found. All along this river, through virgin forest, he and his small band trudged, meeting wild beasts and hostile bands of natives… He located a people … known only as...the Darus. These people had never seen a white man before Kingdon-Ward arrived. One of the most unusual plants he ever discovered was the rare Nomocharis farreri, a beautiful flower of China. This plant was found by accident and during the height of a violent rainstorm. The flower itself Is rose pink outside and dappled with royal purple inside. Each stem, from 12 to 15 inches in height, bears one, two, or three of the flowers, which grow as large as teacups. The flower which Captain Kingdon-Ward prizes most of all is the Campanula Calicola, "perhaps the most beautiful rock plant I discovered." It was found growing in limestone cliffs and is adaptable lo rock gardens. The Orient is rich in flowers. That land has given us many of our choice blooms. Roses come from India and China; pinks, carnations, and daffodils from Asia Minor; and numerous rare orchids come from the wilds of Tibet. Captain Kingdon-Ward describes a land of rare rhododendrons vividly in a book he wrote on his adventures in China and Asia. "You may wander for days ankle-deep through a chromatic surf of rhododendrons, rose pink, ivory white, lavender, plum purple, crimson and amber yellow. They are woven into carpets of queer design and ample pile, or form tuffets, or hassocks or mere tangles, mats, or brooms. "They spread and sprawl everywhere, bushy and twigulous, all; looming Into flower together; still looking across the dark ocean of moorland, you see the billowy hills crested with color; and, where escarpments break the even roll, the plant growth surges high up the rocks. It Is western Szechwan - the Tibetan marshes - [and] home of the 'Lapponicum' rhododendrons.

Have you ever wondered what it's like to create and share awesome recipes for a living? As the Food Editor at Large at Bon Appetit, Carla Lalli Music is an expert at making the complicated world of cooking accessible and fun for the home audience. In our chat, we cover advice for getting into food media as well as some of the common misconceptions about the industry. We also get into her recommendations for becoming a better cook, why confiting is the best cooking technique most people haven't heard of, and why you don't need to be afraid of not having every single ingredient that a recipe calls for. Carla generously shares the pantry items you should always have around, which cooking gadgets are worth it and which ones are a waste of space and money. We close with Carla's top cookbook recommendations, just in time for your holiday shopping! Whether you're looking to improve your home cooking or are just curious to learn what it's like to write recipes for a living, this episode is packed full of advice that you can use in your life and in your kitchen. Show NotesCarla's Instagram is a must-follow. Carla's excellent cookbook is called "Where Cooking Begins." Carla's top pantry recommendations were onions, garlic, lemons, limes, eggs, yogurt, buttermilk, 1-2 types of vinegar, rice, noodles, nuts, parmesan cheese, anchovies, tuna, flour, sugar, baking soda, baking powder, chocolate, and vanilla extract. Carla advised us that quarter sheet pans are some of the most useful, versatile, and compact kitchen hardware you can buy (or give as a gift!). Carla is a big fan of carbon steel saute pans. Carla thinks everyone should own a slotted fish spatula. Reilly is a huge fan of sikil pak, a Yucatan pumpkin seed sauce. Carla's top cookbook recommendations were: Vegetarian Cooking For Everyone by Deborah Madison. Autentico: Cooking Italian, the Authentic Way by Ronaldo Baramendi. Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World: A Cookbook by Madhur Jaffrey. Roast Chicken and Other Stories by Simon Hopkins. Salt, Fat, Acid, Heat by Samin Nosrat. The Last Course: The Desserts of Gramercy Tavern by Claudia FlemmingCarla's go-to karaoke song is "Sweet Child O' Mine" by Guns N' Roses.

Basil is my all-time favorite edible to grow in the garden. In fact, my first purpose for digging in the dirt every Spring is to plant my basil crop - and despite getting a late start after rotator cuff surgery, this year was no exception. Like me, many gardeners associate the smell of basil with… Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden. Facebook The post SG573: Basilmania! appeared first on 6ftmama. Related posts: SG554: Tools and Tactics to use Craigslist for your Garden SG572: Ten Little Changes to Your Gardening Practice That Will Make You Much More Productive SG533: How Vegetables, Herbs, and Flowers Go Together in Vegetable Literacy with Deborah Madison

Sharon Palmer is my guest for today’s show. She is a registered dietician, cookbook author, and mom of two sons. Her books are The Plant Powered Diet and Plant Powered for Life. They are packed full of wonderful recipes that I’m having fun trying, and I know you will, too. Visit my blog to find out about the book giveaway! The topic for today is one that is of interest to many listeners. I’ve heard your questions about how to “go meatless” more often. So, how do we prepare more meatless meals for our families? Is it something you’ve needed some practical tips about trying? Sharon has the answers and she’s sharing them right here. Join us! What you’ll hear in this episode: The differences in terminology: vegan, vegetarian, plant-powered omnivore, etc. All the options within the plant world, like grains, legumes, soy, fruits, vegetables, herbs, seeds, chocolate, and coffee! The “SAD” (standard American diet), which lacks a wide variety of plants The health benefits of a plant-based diet: reduced risk of chronic disease, healthy weight, and reduced carbon footprint In Sharon’s 2nd book, a 52-week plan that makes plant-based eating easy and simple Simple steps to implement more plant power: more whole grains, nuts, and seeds What to do if the whole family doesn’t embrace plant-based eating: Try “meatless Monday” (and get creative!) Offer a variety of flavorful plant-based items with a small portion of poultry or fish Adapt favorite recipes, like lasagna Use meat as a seasoning and not the main course “Blue zones”—what are they and where are they found? Why the controversy around soy and tofu? How to “jazz up” tofu with flavorful sauces, casseroles, and stir-fry Sharon’s recipes that I recently tried: Tofu Cobb Salad and Red Lentil Soup with Root Vegetables and Sage How to deal with nutrition shortfalls in a plant-based diet Cooking with dried beans and lentils The growing market and availability of vegan cheeses The versatility of cashews How to deal with a bumper crop of home-grown vegetables Sharon’s favorite recipes: Tortilla Soup and Pho—because they are customizable! Sharon’s favorite cookbook authors: Deborah Madison, Rich Landau, and Alex Caspero Sharon’s favorite chefs: Tal Ronnen and Matthew Kenney Resources: www.lizshealthytable.com Email: liz@lizshealthytable.com www.sharonpalmer.com www.superhealthykids.com  Check out my closed Facebook group: Liz’s Podcast Posse

Sharon Palmer is my guest for today’s show. She is a registered dietician, cookbook author, and mom of two sons. Her books are The Plant Powered Diet and Plant Powered for Life. They are packed full of wonderful recipes that I’m having fun trying, and I know you will, too. Visit my blog to find out about the book giveaway! The topic for today is one that is of interest to many listeners. I’ve heard your questions about how to “go meatless” more often. So, how do we prepare more meatless meals for our families? Is it something you’ve needed some practical tips about trying? Sharon has the answers and she’s sharing them right here. Join us! What you’ll hear in this episode: The differences in terminology: vegan, vegetarian, plant-powered omnivore, etc. All the options within the plant world, like grains, legumes, soy, fruits, vegetables, herbs, seeds, chocolate, and coffee! The “SAD” (standard American diet), which lacks a wide variety of plants The health benefits of a plant-based diet: reduced risk of chronic disease, healthy weight, and reduced carbon footprint In Sharon’s 2nd book, a 52-week plan that makes plant-based eating easy and simple Simple steps to implement more plant power: more whole grains, nuts, and seeds What to do if the whole family doesn’t embrace plant-based eating: Try “meatless Monday” (and get creative!) Offer a variety of flavorful plant-based items with a small portion of poultry or fish Adapt favorite recipes, like lasagna Use meat as a seasoning and not the main course “Blue zones”—what are they and where are they found? Why the controversy around soy and tofu? How to “jazz up” tofu with flavorful sauces, casseroles, and stir-fry Sharon’s recipes that I recently tried: Tofu Cobb Salad and Red Lentil Soup with Root Vegetables and Sage How to deal with nutrition shortfalls in a plant-based diet Cooking with dried beans and lentils The growing market and availability of vegan cheeses The versatility of cashews How to deal with a bumper crop of home-grown vegetables Sharon’s favorite recipes: Tortilla Soup and Pho—because they are customizable! Sharon’s favorite cookbook authors: Deborah Madison, Rich Landau, and Alex Caspero Sharon’s favorite chefs: Tal Ronnen and Matthew Kenney Resources: www.lizshealthytable.com Email: liz@lizshealthytable.com www.sharonpalmer.com www.superhealthykids.com  Check out my closed Facebook group: Liz’s Podcast Posse

Deborah Madison on cooking simply, Nancy Silverton does sourdough, chipotle shrimp, cuvée wine, and aerating red wine.

Rick Sherman was hired by the Oregon Department of Education in 2012 as the Farm to School/School Garden coordinator after working for 32 years for a food service management company. The last 20 of those years have been spent as a Director of Nutrition Services in Eugene, Albany and Dallas (Oregon). Rick is a Master… Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden. Facebook The post SG561: Bringing Farms to Schools in Oregon with Rick Sherman appeared first on 6ftmama. Related posts: SG560: Turn Compact Spaces into Successful Market Farms with Josh Volk SG533: How Vegetables, Herbs, and Flowers Go Together in Vegetable Literacy with Deborah Madison SG532 How to Grow and Harvest Hops Like a Boss with Eric Sannerud of Mighty Axe Hops

Laurie Neverman homesteads in Northeast Wisconsin in a home that would make any gardener drool. In fact, Laurie’s home is annually opened to the public so that followers can check out the attached greenhouse, freestanding greenhouse, solar power, root cellar, and storeroom for preserves. Jealous yet? In 2009, Laurie started sharing her practical tips and simple choices to become more self-sufficient on her blog, Common Sense Homesteading. Today, Laurie’s blog has over 25,000 admiring fans and her e-book Common Sense Homesteading 101 is available for free to all new subscribers. Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden. Facebook The post SG541: How to Ease into Homesteading One Choice at a Time With Laurie Neverman appeared first on 6ftmama. Related posts: SG543: Day Two Highlights from the 2016 Garden Bloggers Fling SG533: How Vegetables, Herbs, and Flowers Go Together in Vegetable Literacy with Deborah Madison SG554: Tools and Tactics to use Craigslist for your Garden

Anna Thomas is one of the most versatile and talented women I’ve had the pleasure to interview. An academy award nominated filmmaker and imaginative home cook, she is the author of several incredible cookbooks including The Vegetarian Epicure and the James Beard Award–winning Love Soup. Her latest book, Vegan, Vegetarian, Omnivore welcomes all types of food eaters and in Anne's warm and lively style, she shows us how to cook for the family table; with over 150 recipes for all tastes, and menus for every occasion. Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden. Facebook The post SG537: All Together Now: How Anna Thomas Creates Dinner for Everyone at the Table with Vegan Vegetarian Omnivore appeared first on 6ftmama. Related posts: SG547: Holiday Menus with the Lovely Anna Thomas from Vegan Vegetarian Omnivore SG543: Day Two Highlights from the 2016 Garden Bloggers Fling SG533: How Vegetables, Herbs, and Flowers Go Together in Vegetable Literacy with Deborah Madison

Deborah Madison is nothing short of amazing. Her cookbook, Vegetable Literacy, has become a staple for many aspiring chefs around the world. Vegetable Literacy is exciting to both gardeners and cooks alike because it draws a connection between the vegetables, herbs and edible flowers in 12 plant families. It’s more than a cookbook - it’s an invaluable resource to cooks and gardeners; helping cooks learn about garden edibles while helping gardeners learn how edibles work together in the kitchen. Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden. Facebook The post SG533: How Vegetables, Herbs, and Flowers Go Together in Vegetable Literacy with Deborah Madison appeared first on 6ftmama. Related posts: SG541: How to Ease into Homesteading One Choice at a Time With Laurie Neverman SG537: All Together Now: How Anna Thomas Creates Dinner for Everyone at the Table with Vegan Vegetarian Omnivore SG534: Create a Vibrant Garden Blog with Scrumptious Harvest Recipes with Jen McGuinness of Frau Zinnie

Tara Nolan's new book, Raised Bed Revolution, invites gardeners to build it, fill it, plant it... and garden anywhere! Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden. Facebook The post SG531: Raised Bed Revolution with Tara Nolan appeared first on 6ftmama. Related posts: SG569: The Foodscape Revolution – Increasing the Beauty and Bounty of Your Landscape with Brie Arthur Christmas Replay Bonus — How to Draw Insight From the Gardens and Plants of the Bible with Shelley Cramm SG533: How Vegetables, Herbs, and Flowers Go Together in Vegetable Literacy with Deborah Madison

What is your thought when we say vegetables?  Are you counting on the prepared food you eat to have all the nutrients you need?  When was the last time you tried something new that grew from a garden?  Still trying to cover up and cook the devil out of a vegetable that you don't want to eat but it is drilled in to you that it is a must for your health?  What are you eating?  Where did it come from?  Is it safe, fresh, and non-GMO?  Do you know what new foods should look like when you purchase them?Deborah Madison, author of The NEW Vegetarian Cooking for Everyone will be sharing how to put more vegetables in to your diet with flare and ease.  Her work teaches you how to experiement in the dance of cooking with vegetables and plants to have a wonderfully diverse palate to nourish your health.For more information visit:  www.DeborahMadison.com

This week on _ Sharp & Hot ,_ Emily Peterson is joined by Chef Russ Moore and Allison Hopelain of Camino. They recently released This is Camino, a cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes. After a visit to Camino, _New York Times _writer Mark Bittman wrote of head chef Russell Moore, “What’s important but is impossible to describe is the strength and utter brilliance of his flavor combinations and the downright simplicity of it all. Moore has a palate that cannot be stopped; everything tastes as if it were created to go with everything seasoning it.” Camino is no stranger to this kind of praise–the locally beloved but nationally acclaimed restaurant is known and respected in food and chef circles. Since opening in 2008, Camino has become known for its exciting menu (most of the food is cooked in their fireplace) and the tight-knit community of chefs who love the restaurant. This network is a result of the lavish book release dinner parties that Camino hosts for cookbook releases and has made fans of such food luminaries as Yotam Ottolenghi, Sean Brock, Francis Malman, David Lebovitz, and Deborah Madison. In This is Camino, fundamental cooking skills (including open-fire cooking); unique, ingredient-focused recipes that are both sophisticated and pared-down; and inventive flavor pairings marry with lush photography and a stunning package to produce the new must-have cookbook for Camino’s many fans and restaurant book lovers. “My job was to make alice waters happy with the food – which is not an easy job.” [17:00] — Russ Moore  

Noted cookbook author and internationally acclaimed proponent of vegetarian cooking, Deborah Madison was the featured speaker at the University of Minnesota Friends of the Libraries annual celebration. Formerly the manager of the farmers market in Santa Fe and co-founder of the Monte del Sol Edible Kitchen Garden, Madison has a long-abiding passion for local/regional foods and those who produce them.

Guest Deborah Madison, Americas leading authority on vegetarian cooking, talks about her life, kitchen, garden, and latest cookbooks: The New Vegetarian Cooking for Everyone, and 2014 James Beard Award-winning Vegetable Literacy.Deborah Madison

This week Food Talk is packed with guests, and today’s focuses are sustainability and vegetarian cooking. Mike speaks with Bruce Frederick of Farm Sanctuary before bringing in Emily Abrams, high schooler and author of Don’t Cook the Planet: Deliciously Saving the Planet One Meal at a Time. They both explain how and why people should consider eating less meat as well as making sure that the meat they do eat is raised properly and humanely. Next up is Deborah Madison, author of The Produce Bible, who tells us about vegetarianism and how many wonderful recipes you can create with ingredients from your own garden. Finally, Mike speaks with Laura Russell, author of Brassicas – a cookbook about the healthiest vegetables on the planet. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Thanks to Four Lincolns for today’s music. “Everybody benefits from eating plant foods whether they’re a vegetarian or a vegan or a meat-eater!” [29:00] –Deborah Madison on Food Talk with Mike Colameco

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This week on A Taste of the Past, Linda is joined by Deborah Madison, “The Julia Child of Vegetarian Cooking”. Linda & Deborah dispel some of the stigmas and misconceptions surrounding vegetarian diets and explore ways to overcome the idea of a “centerless plate”. Tune in to learn about the Meatless Mondays initiative and find out which cultures are best with vegetarian dishes! This episode was sponsored by The Museum of Food & Drink. Learn about the “Get the Ball Rolling” fundraiser here.