Podcasts about Diana Kennedy

Alrededor del 40 % de la población mundial tienen sobrepeso. La comida basura juega el papel principal en esta acusada crisis de salud. La chef Diana Kennedy es una leyenda culinaria de la cocina mexicana además de activista por el medio ambiente. Los gigantes alimentarios saben cuánto daño pueden causar sus productos ultraprocesados a la salud. Aun así, buscan fórmulas para enganchar a más consumidores: la sal, el azúcar y la grasa, los tres ingredientes que convierten los productos alimenticios en irresistibles. Ingredientes calibrados milimétricamente en los laboratorios de la industria alimentaria del mundo entero.

durée : 00:05:35 - La chronique cuisine d'Elvira Masson - par : Elvira Masson - Cette autrice a popularisé la cuisine mexicaine à travers ses différents livres de cuisine.

Whether you're seeking pedigree, a plan or a process, Lanny possesses it all. Chef, restaurateur, entrepreneur, visionary and Fort Worth native, Lanny P. Lancarte II is the owner of Righteous Foods, CHOMP Catering, Eat Fajitas and Ground Control Consulting.Lanny has been a familiar face on the food scene since getting his start at Joe T. Garcia's as a child, from which he set his sails toward a solo journey with his first restaurant, Lanny's Alta Cocina Mexicana. His menus at Alta Cocina were a vibrant work of art, changing with the seasons, giving Lanny's diners innovations that were well before their times and resulted in one of the most targeted culinary destinations in North Texas.Lanny graduated from The Culinary Institute of America in Hyde Park, New York, and Texas Christian University in Fort Worth, Texas majoring in Nutrition. During his youth Lanny took advantage of a number of culinary study tours to Mexico, working with and learning from luminaries like Diana Kennedy and Rick Bayless. Eventually returning to the birthplace of his culinary beginnings, Lanny opened his first dining room deep within the patio gardens at his family's landmark Mexican restaurant, Joe T. Garcia's on Fort Worth's historic North Side. (Creating a “pop up restaurant” before pop ups were even in our vocabulary)Lanny took up a healthy and active lifestyle as seriously as his cooking, which led him to open Righteous Foods. His biking and snowboarding travels alone have landed him on the roads of the Costa Brava in Spain, the Atlas Mountains of Morocco, the Smoky Mountains, the Sierra Mountains, all over the Rockies, the Alpanines of Italy, and the Coastal Range of British Columbia. His travels have provided insight to feed his creativity, with exposure and experience while exploring cuisines around the world and bringing the first all natural all day healthful cafe to Fort Worth in 2014 that still flourishes today.By 2020, Lancarte had been working on a ghost kitchen concept for two years to provide an upscale dining experience delivered to your home. It was quickly launched out of Righteous Foods before he moved Eat Fajitas along with El Pollo Tocayo and Pizza Zapasta to a brick and mortar called Fantasma Kitchens. While working day to day in his restaurants, Lanny has peeled back the onion of restaurant operations, creating bespoke - yet scalable and transferable standards, processes, and procedures to create efficient, profitable businesses. Lanny's heritage, his innate talent, his good nature, and his dedication to excellence and creativity continue to command rave reviews. The most desired distinction, however, is simply knowing he's met or exceeded the expectations of his many patrons. Lanny's links: Righteous Foods online http://www.eatrighteously.com Facebook https://www.facebook.com/righteousfoods/ Instagram http://instagram.com/righteousfoods Consulting business here https://www.thatisgroundcontrol.com/ Catering business here https://www.experiencechomp.com/ Will Guidara's Unreasonable Hospitality https://amzn.to/3ESWnFR The Impatient Entrepreneur's links: Facebook https://www.facebook.com/TheImpatientEntrepreneurPod LinkedIn https://www.linkedin.com/company/theimpatiententrepreneurpod/ Instagram https://www.instagram.com/theimpatiententrepreneurpod/ YouTube https://www.youtube.com/@TheImpatientEntrepreneurPod Online www.theimpatiententreprenerpod.com Connect with us https://www.theimpatiententrepreneurpod.com/contact --- Send in a voice message: https://podcasters.spotify.com/pod/show/lauren-cockerell/message

(00:00) Welcome to Decorating by the Book Podcast(00:10) Your Host Suzy Chase(00:21) Newell Turner(00:26) Mexican: A Journey by Design by Newell Turner(01:15) Diana Kennedy(01:30) Mexican(01:41) Diana Kennedy Mexican cuisine(02:00) Mexico(02:20) Newell Turner The Author(03:10) Mérida, Yucatán(03:15) Mexican The Book(03:50) Mexican Design(04:20) Next Career(04:37) Peace on Earth(04:54) Travel(05:28) Cultural Treasures(05:55) The Country Mexico(06:28) Getting To Know People(06:46) Stephen Drucker(07:32) The Book (07:40) Newell Turner Instagram(08:00) Drucker(08:25) A Visual Narrative (08:55) The Only Design Book Podcast(09:32) Susana Ordovás(09:45) An American From Mississippi(10:04) Newell Turner's IG(10:30) Understanding Where Design Comes From (10:42) University of Mississippi(11:12) Understanding Your Audience(11:47) Turner(12:12) Positive Response(12:50) Decorating by the Book Podcast(13:26) Baroque(13:52) Exuberant(13:58) Pyramid(14:16) Red Pyramid(14:26) Purples(14:31) Greens(14:46) The Podcast(15:02) Baroque Was Exuberant(15:30) Neoclassical(15:59) Book Cover(16:41) Diaz(17:03) Cathedral In Mérida(17:17) Paseo de Montejo (17:25) Palacio Cantón(17:34) Newell Turner The Author(18:11) Spanish Colonial(18:30) Spanish Influence(18:50) Cultural References(19:17) Courtyard(19:25) Indoor Outdoor Living(19:36) Convivencia(19:51) Art Deco(19:57) Mayan Deco(20:18) Deco(20:38) Maya Traditions(20:58) Mayan Deco Artistry(21:38) Relief Work(22:04) The Book Cover(23:16) Luis Barragán (23:49) Poured Concrete(23:51) Stone(23:53) Terra Cotta(23:57) Texture(24:04) Barragán Glass(24:32) Mexican Modernism(24:46) Color(24:54) Barragán Pink(25:10) Contemporary(26:00) Oasis(26:20) Center Courtyard(26:41) Mississippi(27:12) The Book Cover(27:30) Moroccan Architecture(28:10) Mexican by Newell Turner(28:38) The Moon(28:45) Storms(29:00) Newell Turner Author of Mexican(29:49) TNT3 on IG(30:30) A Stunning Book(30:42) Thanks for ListeningChapters, images & show notes powered by vizzy.fm.

In this episode of the PRS Global Open Keynotes Podcast, Dr. Chris Forrest and Dr. Diana Kennedy discuss critical and catastrophic intra operative complications of craniofacial surgery. This episode discusses the following PRS Global Open article: Catastrophic and Critical Intraoperative Events during Pediatric Craniofacial Surgery by Diana Kennedy, Christine B. Novak; John H. Phillips; Tara Der and Christopher R. Forrest. Read the articles for free on PRSGlobalOpen.com:https://bit.ly/CriticalIntraopCranio Dr. Chris Forrest is the medical director of the craniofacial program at the Hospital for Sick Children in Toronto, Canada.  Dr. Diana Kennedy is a craniofacial surgeon at the Queensland Children's Hospital in Brisbane Australia. She is a former craniofacial fellow at Toronto Sick Kids. Your host, Dr. Damian Marucci, is a board-certified plastic surgeon and Associate Professor of Surgery at the University of Sydney in Australia. #PRSGlobalOpen #KeynotesPodcast #PlasticSurgery

¿Qué es la Fundación Herdez? 01:58 ¿Por qué su sal de consultas lleva el nombre de Diana Kennedy? 07:24 ¿Su biblioteca está digitalizada? 19:00 --- Send in a voice message: https://anchor.fm/frecuencianutricional/message

El Chef Hugo Ortega es uno de los nombres más reconocidos en el mundo culinario en Houston. Gracias a él, podemos disfrutar deliciosos platillos mexicanos a pesar de vivir lejos de nuestro país que tanto extrañamos. Hugo nació en la Ciudad de México y tiene una historia del sueño americano cumplido y bien merecido comenzando su carrera como lavaplatos para convertirse más adelante en uno de los chefs más reconocidos de la cocina mexicana en Estados Unidos.En este episodio Hugo nos lleva por un recorrido culinario por México al platicarnos de cada uno de los conceptos de sus restaurantes, de su niñez cocinando a lado de su abuela en la Mixteca, además de la experiencia de cocinar a lado de Diana Kennedy durante más de seis años.Hugo tiene una pasión desbordada por Oaxaca y todos los extraordinarios ingredientes que ofrece y la muestra en dos de sus restaurantes, Xochi, en Houston y Orígen en Oaxaca. También compartió con nosotros su reciente experiencia en Top Chef, además de su lugar favorito para comer en Houston además de sus restaurantes, por supuesto.A lo largo de su carrera ha adquirido un gran reconocimiento tanto local como nacional e internacional, gracias a su pasión por compartir la cultura y la cocina tradicional mexicana.Hoy es chef ejecutivo y copropietario de cinco de los mejores restaurantes en Houston, Hugo's, Caracol, Xochi, Urbe y Backstreet Café. Ha sido el ganador del premio Best Chef Southwest de los prestigiosos premios de la fundación James Beard, después de haber quedado como finalista por seis años consecutivos.Muchas gracias a Hugo Ortega por haber compartido sus increíbles historias en Ciudad H, estamos seguras las disfrutarán tanto como nosotras.Conozcan todo acerca del Chef Hugo Ortega aquí: Chef Hugo OrtegaMándenos un DM en Instagram:@ciudadhpodcast@ana_beat@yomarianablogPara colaboraciones pueden escribirnos a ciudadhpodcast@gmail.com

Dark Paradise; Episode – A Dark and Strange Beginning Sole Twin Audios Network; Youtube: https://www.youtube.com/channel/UCVr7i77UhXoJndazF61sfBw Anchor: anchor.fm/soletwinaudios Apple: https://podcasts.apple.com/us/podcast/sole-twin-audios-network/id1584499329 Spotify: https://open.spotify.com/show/3qai0RAq48iQG2JJJwAy4K Rachel Pulliam: Twitter - @soletwinaudios Casting Call Club - https://www.castingcall.club/soletwinaudios Excerpts from “The Shadows on the Wall” were written by Art Wallace and published from Dan Curtis Productions in 1966 Jerry Kokich: http://jerrykokichvoiceactor.weebly.com/ Diana Kennedy: https://www.dianahelenkennedy.com/ Pete Lutz: https://naradaradio.libsyn.com/ Tanja Milojevic: https://tanjamvoice.com/ Dean T. Moody: https://www.deantmoodyvoice.com/ Adam Blanford: https://abvoiceartist.carrd.co/ Music: Ross Bernhardt; https://www.bernhardtmusic.com/ Miguel Sanchez; https://www.facebook.com/miguel.n.sanchez storyblocks.com "Gothamlicious" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Sound Effects: freesound.org

"Sole Twin Audios: stories created solely with the vintage soul in mind." It's the question on everyone's lips: What is Sole Twin Audios? Join us and explore one of several series (in production and coming soon) today to find out! Voice artists: Glenn Hascall Diana Kennedy, Bethany Baldwin, John Bell, Sharon Grunwald, David Giltinan, Dean T. Moody, Dillon Horinek...with Ted Bjorndal, Karl Nordman, Max Lindsey, Brody Linton, Claire Jacobs, Chris Fernz, Katherine Gonzales, Diamond Matthews, Justin Fife, Pete Lutz, Stephen Lynx, Faye Holliday, Tim Oteo, Jose "Sean" Ruiz, Seth McCollum, Jesse Hawford, Brittany Reidal, and Dan Ware Music: "Hot Swing" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/b... Sound Effects provided by freesound,org

Comenzaremos la primera parte del programa hablando de la asunción del nuevo presidente de Colombia, Gustavo Petro; y de un diputado venezolano que fue sentenciado a 8 años de prisión por estar involucrado en un supuesto atentado contra Nicolás Maduro. Hablaremos también del uso de cenizas humanas para hacer pelotas en la cultura maya clásica; y para finalizar, del Mundial 2030, que podría tener como anfitriones a Chile, Uruguay, Argentina, y Paraguay.    Para nuestra sección Trending in Latin America les tenemos dos conversaciones muy interesantes. Primero hablaremos de Diana Kennedy, una mujer británica que popularizó la comida regional mexicana en el mundo. Cerraremos la emisión hablando de la actriz uruguaya Natalia Oreiro y su rol en la serie Santa Evita. - Gustavo Petro jura como presidente de Colombia - Opositor a Maduro recibe sentencia por el atentado de 2018 en Caracas - Los gobernantes mayas podrían haber tenido un curioso destino - Uruguay, Argentina, Chile y Paraguay quieren organizar el Mundial de 2030 - Diana Kennedy, la británica que difundió la verdadera cocina mexicana en el mundo - Natalia Oreiro y el rol más arriesgado de su carrera: Evita

KJ Kearney, founder of Black Food Fridays, works to recognize the contributions of his ancestors one day at a time. LA Times Food Editor Daniel Hernandez and chef Gabriela Camara remember Mexican food and culture icon Diana Kennedy. Spirits writer Camper English tells the tale of booze as a cure-all throughout history. Joe Egender and Maciel Bañales Luna open the first vegan butcher shop in Los Angeles. Finally, Sonoko Sakai shops for peppers for furikake at the farmers market. 

Matthew Bannister on Bernard Cribbins OBE, the much-loved actor known for appearances in The Railway Children and Doctor Who as well as reading countless stories on Jackanory. Diana Kennedy MBE, the British-born food writer who dedicated her life to promoting the diversity of Mexican cuisine. Sir Colin Blakemore, the neuroscientist who received death threats after speaking out in defence of experiments on animals. Nichelle Nichols, the trailblazing African American actor who played Lieutenant Uhura in Star Trek. Producer: Sofie Vilcins Interviewed guest: Jenny Agutter Interviewed guest: Helen Lederer Interviewed guest: Gabriela Cámara Interviewed guest: Fiona Fox Archive clips used: EMI Films, The Railway Children 1970; BBC One, Fawlty Towers - The Hotel Inspectors 10/10/1975; BBC, CBeebies - Storm in a Teacup 05/04/2015; Filmfair, The Wombles - One Pair of Feet 23/02/1973; BBC Radio 4, The Food Programme 30/06/2014; Greenwich Entertainment/Submarine Deluxe, Diana Kennedy - Nothing Fancy 2020; BBC Two, The Mind Machine 13/09/1988; BBC Radio 4, Today 08/11/2011; BBC Radio 4, The Life Scientific - Sir Colin Blakemore 08/11/2011; Desilu Productions/Norway Corporation, Star Trek S02E02 Who Mourns For Adonais 27/04/1970; BBC Radio 4, Archive on 4 - Star Trek, The Undiscovered Future 03/09/2016; BBC Radio 1, Nicky Campbell - Nichelle Nichols interview 31/01/1995; NASA, Recruitment Film 1977; Yap Films, Building Star Trek (TV Movie) 2016.

For decades Ayman al-Zawahiri was the chief ideologue of the terrorist group. We ask what his death in Afghanistan means for the broader jihadist movement. A vote on abortion in Kansas today is a sharp test of the electorate following the gutting of Roe v Wade. And remembering Diana Kennedy, an indefatigable food writer and champion of Mexican cuisine.For full access to print, digital and audio editions of The Economist, subscribe here www.economist.com/intelligenceoffer See acast.com/privacy for privacy and opt-out information.

The Newport Jazz Festival, founded in 1954, was the first annual jazz festival in the U.S. After being canceled in 2020 and shortened in 2021, the festival is back this year. Artistic director Christian McBride joins us. And, Diana Kennedy spent decades chronicling the cuisine of Mexico. She died on July 24 at age 99. We revisit a conversation with Kennedy from 2011.

Americans can now call or text 988 to access the National Suicide Prevention Lifeline. But many mental health centers are still understaffed and struggling to keep up with callers. Californians will be able to sue anyone who imports, distributes, manufactures, or sells illegal guns in the state starting in January 2023. Gov. Newsom signed SB-1327 into law on July 22. It's expected to face legal challenges.  In the four-part EPIX original docuseries “Women Who Rock,” women music legends describe how they survived and thrived in the male-dominated music industry. Diana Kennedy, a British writer who dedicated her life to promoting and cooking diverse Mexican food, died on July 24 at age 99.

The team's healthcare journey continues with Diana Kennedy, Chief Technology Officer at Bupa, as they continue the conversation in part 2 of "Modernization in the Healthcare Sector.” Join them as they discuss the framework needed for transformation, centered around execution and delivery through three critical KPI's. 

The healthcare sector is under a great deal of pressure right now, but while the pandemic has been a challenging time, it's also led to an explosion in the adoption of digital healthcare tools. IT transformation is having a profound effect on the industry, as new technologies are revolutionising not just how care is delivered, but also how clinicians can track and even predict potential problems.In this episode of the IT Pro Podcast, we talk to Diana Kennedy, CTO of global healthcare provider Bupa, about how the organisation is using a combination of data analysis, modern cloud architectures and API ecosystems to deliver personalised healthcare to its customers, and what recent technological developments could mean for the future of the industry.Head over to https://bit.ly/ITPP-health to find out more about all the topics we've discussed on this week's show.

This week, the team is joined by Diana Kennedy, Group CTO at BUPA. They discuss the impact of digital technology on healthcare organizations and how traditional organizations are starting to embrace change. They also consider how modernization in this sector is impacting patient experience, especially during the ongoing pandemic.

TAVA Discount: Use the discount code THETRUTH10 to save 10% off your order from Amplified Parts between now and April 15, 2021.  Skip takes a fall, but still manages to help you troubleshoot your tube amps. Plus: Our long-awaited Deluxe schematic primer, recommended short stories, obsolete bass lures and more. 1:33 Skip and the haystack 5:30 This week's sponsors: Grez Guitars, Amplified Parts (Watch Josh Yenne demo a Grez Mendocino here.)  9:57 Jason's new podcast on makers and creators: Sweep the Floor (Apple Podcasts link); plus: The Truth About Recording & Mixing podcast (Apple Podcasts link) 12:35 The new issue of the Fretboard Journal (link) 16:54 A 1965 Ampeg G-12 with screeching reverb; a Silvertone 1484 with a rusty transformer, eddy currents 26:59 Is it worth restoring a Tweed Tremolux that works but has all-new caps and resistors? 34:34 The Johnson Silver Minnow 36:12 Putting Bozak audiophile speakers in a guitar amp, making a hi-fi into a guitar amp 43:06 Taming a Bogen PA head-turned-5C3-Deluxe style amp 47:33 Is canned salsa the circuit board amp equivalent of  Mexican food?, Diana Kennedy 53:06 Two nearly-identical 1960 5G9 Fender Tremolux amps... one sounds way better. Why? 1:01:13 Potential guest: Roy Rogers 1:02:39 What to do with asbestos in your amp? 1:05:50 Goldentone amps, redux, and a music recommendation (Eddy Current Suppression Ring's "That's Inside of Me" Spotify link); get Mat Fitzwilliam's Goldentone amp book here  1:08:27 Taming a Fender Blues Deluxe reverb with a reverb volume control box 1:13:05 Baxandall tone stacks in a 1972 Traynor YGM-3 1:18:26 Skip's Deluxe schematic walk-through, part one (Robrobinette.com has the 5C3, 5E3, etc. schematics you may need here) 1:31:52 Skip's literary pick: Tim Gautreaux's 'Same Place, Same Things' Support the show as a TAVA Patreon patron and get bonus episodes, in-depth articles on amp circuitry and other surprises. Have a topic for a future episode? Email or send us a voice memo to: podcast@fretboardjournal.com or leave us a voicemail or text at 509-557-0848.

Discussions and lectures by the best and brightest thinkers from Boston University

My awesome friends Diana Kennedy and Alex Pelliterri make their Tea For Three debut and join me in discussing how they became involved in student activism, what policies they hope to implement through their advocacy work at CUNY and beyond, and why activism plays an important part of sparking socio-political and economic change. Teas of the Week: Celestial Seasonings Peppermint Tea Wissotzky Imperial Earl Grey Tea Japanese Green Tea

Renowned southern pastry chef Lisa Donovan's memoir of cooking, survival, and the incredible power in reclaiming the stories of women Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. "I do," Kennedy said, "Stop letting men tell your story." OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness. Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her.

Diana Kennedy: Nothing Fancy (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 … Continue reading → The post Show 379, June 27, 2020: “Diana Kennedy: Nothing Fancy” with Producer & Director Elizabeth Carroll appeared first on SoCal Restaurant Show.

“Diana Kennedy: Nothing Fancy  (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 … Continue reading → The post Show 379, June 27, 2020: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

On this episode of Big Blend Radio, filmmaker Elizabeth Carroll discusses her documentary "Diana Kennedy - Nothing Fancy" that features extensive interviews with Diana Kennedy and famed chefs José Andrés, Rick Bayless, Gabriela Camara and Alice Waters. Diana Kennedy provides an intimate look at the leading expert on Mexican cuisine. The author of nine acclaimed cookbooks and a two-time James Beard Award winner, Diana is called the “Julia Child of Mexico”, but the feisty cook prefers “The Mick Jagger of Mexican Cuisine”. More: https://www.dianakennedymovie.com/Featured music on this episode is "Mexican Sunrises" from the album "Connexion" by guitarist Peppino D’Agostino - . More: http://www.peppinodagostino.com/

This week, we briefly step away from our problems at home (while never forgetting or minimizing them) to celebrate the culinary traditions of our neighbors to the south. Guest host Sandie Angulo Chen (of Common Sense Media) joins us as we review Elizabeth Carroll’s Diana Kennedy: Nothing Fancy, which profiles the titular nonagenarian, British-born specialist of Mexican cuisine. Then, Chris interviews director Nick Kovacic about his 2018 documentary Agave: The Spirit of a Nation, which brings the viewer on a journey to Jalisco, Oaxaca, and other locations in Mexico to explore agave’s place in the economy and culture. Eat and drink your fill! Group Review Documentary: DIANA KENNEDY: NOTHING FANCY (Elizabeth Carroll, 2019) Available now on VOD from Greenwich Entertainment. Film Featured in Interview Portion: AGAVE: THE SPIRIT OF A NATION (Nick Kovacic/Matthew Riggieri, 2018) Available on VOD on Amazon or on SVOD from Kanopy. Other Films/Series Mentioned: The Biggest Little Farm (John Chester, 2018) Brewmore Baltimore (Nick Kovacic, 2015) (Nick Kovacic, 2016) Homecoming: The Journey of Cardboard (Anna Thorson Mayer/Yuko Shiomaki, 2020) Ingrid (Morrisa Maltz, 2018) King Corn (Aaron Woolf, 2017) The Last Dance (Jason Hehir, 2020) (10-part ESPN series) 20 Feet from Stardom (Morgan Neville, 2013) Won’t You Be My Neighbor? (Morgan Neville, 2018)  Links to reviews by Christopher Llewellyn Reed: Hammer to Nail review of Diana Kennedy: Nothing Fancy Hammer to Nail review of Agave: Spirit of a Nation Timestamps: 00:42 – Intro 04:37 – Group Discussion of DIANA KENNEDY: NOTHING FANCY 19:51 – Chris interviews Nick Kovacic of AGAVE: SPIRIT OF A NATION ­­36:03 – Doc Talk Website/Email: www.fogoftruth.com disinfo@fogoftruth.com Credits: Artwork by Hilary Campbell Intro music by Jeremiah Moore Transitional music by BELLS (thanks to Christopher Ernst) Editing and shownotes by Christopher Llewellyn Reed

Presented by: Rocio Carvajal Food history writer, cook and author. Episode 58 British writer Diana Kennedy has been described as the “saviour” of Mexican cuisine with an uncompromising commitment to preserving traditional foodways. Diana has 56 years of experience researching, travelling, writing and leading conservation projects to protect Mexico's ancestral agriculture. Her books are considered masterpieces and she is seen as the undisputed expert in Mexican food. But how much does the world really know bout her work? What makes it so unique? and is she actually the only Mexican food specialist? This episode offers a deep reflection about her work from a Mexican perspective to better understand, value and continue building upon her legacy. There are many resources about this episode on this special blogpost: http://www.passthechipotle.com/diana-kennedy-the-memory-of-taste-ep-58 —————————————– Get my books! shorturl.at/kuT34 Newsletter: eepurl.com/cV5AsH Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc Instagram: https://www.instagram.com/rocio.carvajalc/ email: hello@passthechipotle.com web: http//www.passthechipotle.com Youtube: https://tinyurl.com/y9ot9a57 Donate to the show: https://www.buymeacoffee.com/rfxWGIy

Join Nancy J. Reid and Lisa D. Smith, the mother-daughter travel team and publishers of Big Blend Radio & TV Magazine and Parks & Travel Magazine, for Big Blend Radio’s Vacation Station Travel Show, broadcasting live from Florence, the Antique Capital of Colorado. On This Episode: - Diana Kennedy - Nothing Fancy- Filmmaker Elizabeth Carroll discusses her documentary that features extensive interviews with Diana Kennedy and famed chefs José Andrés, Rick Bayless, Gabriela Camara and Alice Waters. Diana Kennedy provides an intimate look at the leading expert on Mexican cuisine.  The author of nine acclaimed cookbooks and a two-time James Beard Award winner, Diana is called the “Julia Child of Mexico”, but the feisty cook prefers “The Mick Jagger of Mexican Cuisine”. - Colorado Wine Country - Spotlight on Palisade’s Fruit & Wine Byway and Colorado’s Grand Valley wine region with Juliann Adams of Vines 79 Wine Barn, and Shirleen Hutton and Jolene Owens of Absolute Prestige Limo & Ranch in Loma. - Featured Music is “Mexican Sunrises” by guitarist Peppino D’Agostino, and “Pour the Champagne” by Jann Klose.

Discussions and lectures by the best and brightest thinkers from Boston University

In this episode of Stance we have visual arts, music, politics and film featuring Bobi Wine, the Ugandan politician and musician hoping to be the country's next president; Iranian visual artist Shirin Neshat guides us through her work culminating in her new exhibition, Land of Dreams. British singer Ghostpoet introduces his new album I Grow Tired But Dare Not Fall Asleep; and finally, we are off to Mexico with filmmaker Elizabeth Carroll who talks to us about her debut documentary Diana Kennedy: Nothing Fancy. It explores the life of this culinary legend and authority on Mexican cooking. As we all try to cope with the restrictions that COVID-19 has brought to our lives, Stance wondered if there was some kind of global commonality to be found in our experiences. We ask people from around the world to share their quarantine journals. We hear from Mumbai, Guadalajara, New York and Ulaanbaatar. Join the conversation @stancepodcast.com

Presented by: Rocio Carvajal Food history writer, cook and author. Episode 55 Diana Kennedy arrived in Mexico 63 years ago, and since then has dedicated her life to exploring Mexico's foodways, culinary heritage and food traditions. Today Diana is the undisputed authority in Mexico's edible biodiversity, traditional cooking techniques and recipes, and we are only but beginning to understand and dimension the relevance of her legacy. This episode features an interview acclaimed documentarist Elizabeth Carroll who directed the film “Diana Kennedy, nothing fancy” we talk about Elizabeth's journey through the making of this project and the many professional and life lessons that she learnt after taking a once in a lifetime opportunity to create a deep and intimate work that takes us into a moving, raw and powerful story that gives us unique access into the thoughts, passions, drivers and stories of a lifetime on the road, documenting the trial of flavours, recipes and safekeeping the love stories that Mexicans tell to each other through food. Contact Elizabeth Carroll Web: http://www.honeywaterfilms.com Instagram: https://www.instagram.com/eeebethhh Email: elizabeth@honeywaterfilms.com The film: Diana Kennedy Nothing Fancy Instagram: https://www.instagram.com/nothingfancyfilm Visit this episode's blog post to watch the film's trailer and get Diana Kennedy's reading books: http://www.passthechipotle.com/interview-with-film-director-elizabeth-carroll-ep-55 —————————————– Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34 Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc Instagram: https://www.instagram.com/rocio.carvajalc/ email: hello@passthechipotle.com web: http//www.passthechipotle.com Youtube: Pass the Chipotle Podcast Donate to the show: https://www.buymeacoffee.com/rfxWGIy

HungryEating, Road-Tripping, and Risking It All with the Greatest Chef in the WorldBy Jeff Gordinier Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Jeff Gordinier: My name is Jeff Gordinier and my latest book is called Hungry: Eating, Road-Tripping and Risking It All with the Greatest Chef in the World.Suzy Chase: For more Cookery by the Book, follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. Before the holidays, Pete Wells wrote about you and new year's resolutions on his Instagram. He wrote, "Realize that this book is not just a bunch of weird encounters with a famous chef, but actually a very convincing argument for moving into the unknown, entering dark rooms. Even though you stub your toes, fighting complacency, knowing you can do better, painting yourself into corners, so you'll have to invent a new way out. Why, potential resolutions are strewn over every page of this book like pine needles on the sidewalk on January 2nd." Do you see this book as a sort of an ode to resolutions?Jeff Gordinier: Yeah, I do. And I was very grateful for that post as you can imagine. Pete Wells is a close friend of mine. We worked together at Details Magazine years ago before we were both at The Times. And yet he hadn't tweeted or posted anything about my book all year. So I was kind of like, "Okay, that's fine, you do you." But then at the very end of the year, he put up that incredibly gracious post about Hungry and I really felt, and this is no surprise to anyone who knows Pete, but I just felt he got it. Actually there were three things that happened around the end of the year in the beginning of 2020 which is Helen Rosner, from The New Yorker, put up a nice tweet about Hungry. Pete Wells did that Instagram post and Publishers Weekly named it one of the team's favorite books of 2019. And the person who wrote about it at Publishers Weekly echoed, sort of said something similar to what Pete Wells said, which is like, "This isn't really a book about food. It's actually sort of a book about self-discovery and change."Jeff Gordinier: I think that Hungry is about my friendship with connection to Rene’ Redzepi, who's the Chef at Noma in Copenhagen, which a lot of people over the past decade have considered the best restaurant in the world. I mean that's always debatable. But it's certainly the most influential restaurant of the last decade around the world. I think most chefs would agree with that. I struck up a friendship with Rene’ about five years ago, actually, I guess we're coming on six years ago now. It changed my life, which sounds kind of cheesy to say, but it's true. And I think that Rene and I were both at periods in our lives where we needed to shake things up. We wanted to change things. So we sort of dovetailed in 2014. It was kind of a random thing. I met Rene Redzepi for a coffee in downtown Manhattan and this kind of awkward conversation led to a friendship and led to pretty much four years of traveling around together.Suzy Chase: So what did you think when you got that phone call in 2014 saying, "Hey, I want to meet with you and chat at a coffee shop in the village." What were you thinking?Jeff Gordinier: I felt like I had to do it as an obligation. That sounds really lame in a way, but it's true. I was a journalist, I am a journalist. I was a reporter at The New York Times on the food section and I felt like, "Well, I ought to do this as part of my job." I mean, this person is considered the most influential chef of our time. And obviously as a reporter, I have to do my due diligence. Right. But I was, he actually reached out to meet the very week I had moved out of the house with my first wife and my two older children. It was a very sad period in my life. I was in despair, frankly, and I didn't want to talk to anyone. I'm just being honest. Like, it's just so bizarre and serendipitous that Rene happened to reach out to me that very week. Okay.Jeff Gordinier: And I was very vulnerable and kind of like just wanted to go home on the train, frankly. So to this little sad sack, bachelor apartment, I was renting down the street from my former house. So, most people Rene’ Redzepi reached out, they'd be pretty excited. I wasn't actually up for it, but as soon as I met him in this coffee house, it was like there was a kind of electricity in the air. There are certain people who give off this intoxicating charisma. I mean, one thinks of Beyonce’. You think of a person like Steve Jobs, you think of people who change the world and change the course of culture and have this kind of vibrancy. Almost like you can see the electrons when they enter the room. Right?Suzy Chase: I've heard you say he's a bit Tony Robbins-esque.Jeff Gordinier: Yeah. There's a little bit of like, "Will you walk on coals with me?" Within a few minutes. We weren't talking about his manifesto. We weren't talking about his new cookbook. He was asking me questions, which I will tell you, as a reporter, it's fairly rare. I mean, I've interviewed rock stars and movie stars and film directors and poets and politicians and chefs. And it's very rare that they start asking you questions. Right? And Rene’ Redzepi did that. And he was like, "Oh, you're from LA. Do you like tacos?" And I was like, "Dude, yes. Tacos are-"Suzy Chase: Life.Jeff Gordinier: ... "very important to me." Yes, tacos are life. I live for tacos. And I was like, "Why are you asking me about tacos? You're from Denmark. What could you possibly know about that?" I mean, look ... and it turned out that he'd had this longterm ongoing love affair with Mexico, which was news to me. And it turned out to be news to most people in the food world. And I'm not talking about, he would just go to Cancun for vacation. I mean, he would spend weeks, if not months, in Mexico every year. He was obsessed with the history of the country, the people, the food, the ingredients. So he said to me like, "Why don't we go on a trip to Mexico together?" And I was like, "What? You and me? We just met." And that started a series of trips.Jeff Gordinier: I didn't intend to write a book originally. It was just first for an article. But then I started going on these trips on my own dime, just because I found that being around Rene’ Redzepi and being around the Noma team was kind of, it was kind of changing me.Suzy Chase: So, let's back up and talk about when you landed in Mexico City with Sean Donnola, a photographer, and you were immediately summoned to Pujol, perhaps the best restaurant in Mexico City and who was sitting at the table with Rene?Jeff Gordinier: Danny Bowien, who is the chef of Mission Chinese Food in New York and in San Francisco.Suzy Chase: So crazy.Jeff Gordinier: Yeah, that was my first sign, Suzy, that we were on a bigger adventure than I realized. Because, as you see in the book, everywhere Rene Redzepi goes, there was this kind of orbit of other famous chefs, right, who he's friends with. So it's sort of like that Bob Dylan movie, the documentary Don't Look Back like, "Oh, Donovan just shows up." You know, like, "Oh, there's Joan Baez." People would just show up all the time. Which of course enriched my narrative in our experience. It turned out that Rene’ Redzepi had become sort of a mentor to Danny Bowien from Mission Chinese Food. Danny had been through hell because the original New York Mission Chinese Food had been shut down by the health department, which was very humiliating and embarrassing. And he felt like his whole career was falling apart.Jeff Gordinier: And in that moment of fear and weakness, Rene had reached out to him and kind of rescued him. So in a weird way, Danny and I were in a similar position. We were people who would become part of this cult because Rene’ had reached out to us. So in that room you have like arguably the greatest chef in Mexico, Enrique Olvera from Pujol, and then you have Danny Bowien and then you have Rene’ Redzepi, we're all at a table together. I mean, Enrique was bringing the food, but we were all hanging out together. Yeah. And there were other famous people in the room as well. It was just like, where am I? Have I just landed in the circus? It was as if there was some incredible documentary about the food world that you were watching. And then suddenly you opened your eyes and you were in the documentary. You were in the middle of it.Jeff Gordinier: There's something kind of irresistible about his invitations. And I am not alone in saying yes to them. I mean, many people have been sort of sucked into his orbit in this way and it always ends up being kind of life changing.Suzy Chase: So how long did you stay in Mexico?Jeff Gordinier: The first time was a week, I guess, but then I went back many times. Basically, as you've seen, like most of the book takes place in Mexico, which is maybe a little odd when people pick it up because they think, "Wait, isn't this a book about a Danish chef? Why are we in Mexico the whole time?" It's because Mexico was sort of the crucible of his transformation and my own really, and he was building toward this meal, which happened three years after we met.Jeff Gordinier: It was called Noma Mexico. It was a pop up in Tulum. Now when you hear the words pop up, a lot of people think, "So it was one night and they just cooked Noma food in Mexico." No, that's not what this was. This was seven weeks in Tulum. He flew the entire Noma team to Mexico. They spent months looking for the best ingredients and months and really years working and working and working at these recipes.Suzy Chase: After you came back from Mexico, you wrote the article and then he called you to Tulum, right?Jeff Gordinier: After I wrote the article, I figured that was the end, that's how it is for us journalists. You meet someone and you have this kind of fling, you meet the individual and then they go their merry way. But email sort of popped up on my Gmail. It said, "You have a table at Noma." Now, it's impossible to get a table at Noma. There's like 30,000 people on the wait list on any given night. Okay. And I had not asked for one. So it was confusing. I thought it was a mistake, because also the table was like a few days later, it was like lunch at Noma later that week, I texted him, I said, "Chef, I think you made a mistake. I think somebody typed my email in by accident and I have a table at Noma." And this is the Tony Robbins quality that Rene has. He basically said, "Take it or leave it." And I was like, "Oh wow."Suzy Chase: What do you do?Jeff Gordinier: Oh, it's a test. Like he's testing my will to live. So he's testing my sense of adventure and I thought, "Well, God, I mean, this chance is not going to come again." It's impossible to eat at this restaurant, and it's supposed to be the best restaurant in the world. So you know what? Damn the torpedoes. I just like went on one of those websites where you get a cheap flight and I found a very cheap flight. It turns out there are a lot. I booked it without attending to logistics first on the home front, shall we say. I just sort of threw myself a curve ball and I didn't even know who I would eat with. But it was, that was the beginning. So then there were all sorts of texts and invitations. I mean, that was-Suzy Chase: Wait, tell me who you took.Jeff Gordinier: This seems to be everybody's favorite part of the book.Suzy Chase: Well, I have a funny story, so tell the story first and then I'll tell my funny story.Jeff Gordinier: Oh cool. Well, I asked everyone, I mean everyone. I asked, I studied with John McPhee in college, The New Yorker writer and I asked him, because I feel like I owe him. And being John McPhee, he was actually pretty close to going, I mean he's in his 80s but he was like, "I might just do it," but he couldn't work it out. I asked my brother, I asked my father, I asked every wealthy friend I knew thinking that maybe they could help cover the costs. And I'm just being practical and it turned out that no one could do it. Everybody said no. And Suzy, it was such, it was so illustrative. Like I really learned a lesson from that. Like before this everyone said, "Oh wow, you met Rene’ Redzepi. If you ever get a table at Noma, let me know. I will do anything. I will move mountains."Suzy Chase: Then crickets.Jeff Gordinier: Yeah, exactly. Crickets. When you finally get the table, they're like, "Oh, well, I forgot my son has a soccer practice, or I forgot I have a haircut appointment and I can't change it." I'm not kidding, like people were saying stuff like that. And I was like, "Yeah, but this is Noma, dude." So anyway, to answer your question, I ended up going with a random guy from the office at The New York Times. I did not. His name is Grant. A very talented web designer, very talented artistic type guy. But I did not know him at all. I mean, I met him once at an office party. And he heard that I had a table ... those who pick up Hungry, this led to a very bizarre comic sequence because Grant didn't exactly show up for the meal. He did buy a ticket to Copenhagen go and hang in. He did agree to share the meal with me, but he kind of messed up with the time. He had a very wicked case of jet lag. So that was totally unforgettable.Suzy Chase: So, I have a funny story. I was at my neighborhood nail salon over Christmas vacation and brought your book to read while they did my nails. And I'm friendly with the gals at the salon and they're always saying, "What cookbook are you reading?" And they want to talk about recipes. So that day I said, "There aren't any recipes in this book, it's just a book about a well known chef." So there was a girl who's getting a pedicure next to me and she goes, "I overheard what you were saying." And she said, "Have you gotten to the part where the guys sleeps through the meal at Noma?" And I said, "No, I just started it." And she goes, "That's a really good friend of mine. And now because of the book, he's known as the guy who slept through the meal at Noma." And I was like, "Oh, poor Grant Gold."Jeff Gordinier: I feel for him. Yeah, I feel for-Suzy Chase: So that was fun.Jeff Gordinier: ... That's amazing, that's satisfying as a writer to hear that. I do feel for him. I mean, I didn't intend to cause him any pain, I like the guy. I really just thought it was amusing that-Suzy Chase: Totally.Jeff Gordinier: ... this happens to us, that we accidentally sleep through important events, shall we say.Suzy Chase: So in terms of thought experiments, you described the sea urchin hazelnuts a simple dish, you wrote, you tasted what it was and yet you tasted the micro tones, the flavors between the visible and the obvious. I'm curious to hear about that.Jeff Gordinier: Yeah, thank you for asking that. That's really crucial because I think sometimes people hear about Noma, Rene’ Redzepi's restaurant or they hear about this book and not all of us will have the opportunity to eat at Noma. So people are confused, a little bewildered as to why it can be so good. Like what is so good about the food at this restaurant? I mean, restaurants, I've been to restaurants, restaurants serve good food. What's unique about this? And the way I've described it to people has to do with things that are delicious that you've never encountered before. People have their favorites, like pizza, pasta, sushi, et cetera. With Noma, you're tasting things that are equally delicious, maybe even more delicious than those favorites and yet your palate has never encountered them for the most part.Jeff Gordinier: It's like if you went into a museum and you saw a painting and the painting was particularly beautiful because it involved colors that you had never seen before. Like you know blue, green, red, yellow, et cetera. What if there were colors in the spectrum that for some reason, because of our DNA, the human eye had never apprehended, and then all of a sudden you could see those colors, like you would be, your mind would be blown, right? It's the same with the flavors at Noma. It's like they are finding little pathways of flavor, little micro tones, as you put it, which are like the notes in between the notes that not only blow you away because they taste so good, but because it's the first time.Jeff Gordinier: So they do that through the foraging. They find all these wild herbs, greens, mushrooms, sea grasses, seaweeds, all sorts of things that you've probably never tasted. Even people in Denmark had never tasted them or didn't even know they were edible through the fermentation. So they have a whole fermentation lab at Noma that goes beyond what you'd find at almost any restaurant. You know how people will say stuff like, "Human beings only use 10% of their brains or 20% of their brains."Suzy Chase: Yeah.Jeff Gordinier: I think in part what the Noma enterprise is arguing is that we only use 10% of our pallets.Suzy Chase: When thinking about Rene’, I was wondering if you can be a perfectionist if you're restless.Jeff Gordinier: I think he manages to be both restless and a perfectionist. It's just that his definition of perfection keeps changing. So, like he achieves perfection and then he blows it up. As soon as he achieves perfection, he's bored with it. So, he's not interested. He's the opposite of a lot of the food artisans you find in Japan for instance, people who simply, like Jiro, of course, who's famous from the documentary, making sushi day after day for decades, getting better and better and better with each passing meal, you know. Rene is different than that. He likes to create a whole menu and at the moment he feels it's achieved perfection. It's achieved radiance. It's just what he wants to express. He's done. He's like, he actually will blow it up at that point.Jeff Gordinier: So this means that the team has to create something like hundreds of new dishes every year. Hundreds. It's an impossible task. And each time Rene’ wants that menu to be an example of perfection, to answer your question. So the challenge there is just extraordinary. This is one reason I was drawn to the guy. I'd never met anyone like that. He could've just coasted. He could've just said, "Okay, we've got the perfect Noma menu. We're done. Let's just keep serving this for 40 years." But no, he just blows the thing up every three months.Suzy Chase: So, speaking of perfection, you wrote in the book, "Moles are all negotiation, but tortillas are non negotiable." You never saw Redzepi master a tortilla. The whole female population of Mexico has mastered the tortilla. How come he couldn't?Jeff Gordinier: Yeah, that was so interesting to me. That was like ... because we went to Mexico many times and I would see Rene’ try at the comal to create a perfect tortilla. And tortillas are very simple. You have the masa dough and it's a matter of ... I'm patting my hands right now. It's a matter of patting them correctly in your hands, the right texture, the right density, et cetera. And for cultural reasons, historical reasons throughout much of Mexico, I'm sure Diana Kennedy would tell you, the women make the tortillas. It's a cultural thing. The more traditional the village, the more likely it is that the men never even touched the masa. So there are many men in Mexico who can't really make a good tortilla.Jeff Gordinier: But Rene’ being Rene’ and the greatest chef in the world, et cetera. I sort of thought, "Well, he'll figure it out." But he never did it. It's really about dexterity and it's kind of about muscle memory, you know? And many of these women have been doing it since they were little girls and it just becomes second nature. They just become very natural at it. And I mean, in this one village on the Yucatan peninsula, this Mayan village called Yaxuna. I mean, I couldn't believe the deliciousness of the tortillas, just absolutely perfect.Jeff Gordinier: And they're using local corn, these kind of heritage strains of corn that are from the region. It was actually a point of slight friction between me and Rene’ because I'm not a chef, as my kids would say, I'm not even a very good cook, but I could master the tortillas. I actually made them-Suzy Chase: What, really?Jeff Gordinier: Yeah, yeah. When we were in Yaxuna he got a little annoyed with me because he said, "Well, why don't you give it a try LA boy?" And I did, I grabbed some masa and I just patted it in my hand, I put it on the comal and instantly it started puffing up, which is a sign that you made it, right. The women of the village were all kind of cheering for me. They were kind of surprised that I was able to do it. And I was like, "Wow, amazing. I did something better than the greatest chef in the world."Suzy Chase: That's hilarious.Jeff Gordinier: Yeah, it was funny. I mean, Danny Bowien never got it either. I mean, and so, when we went to Oaxaca, he kept trying to figure it out and he never really could nail the tortillas either. I have a picture on my phone of Danny Bowien and Rene’ Redzepi at a comal in Oaxaca with all these Mexican ladies sort of surrounding them as they ... it's actually a series of photos as they try to figure it out. And their tortillas looked terrible. They're all clumpy, they're uneven. They're not puffing up.Suzy Chase: So funny. So, by the end of the book I realized that this journey coincided, and this isn't funny, with the breakdown of your marriage and it felt to me like you and Rene’ were meant to travel this bumpy road together and come out learning to, as you wrote, keep moving because it's the only way.Jeff Gordinier: That's sort of Rene’ Redzepi's philosophy, it's just keep moving. To get back to your first question, when you were talking about resolutions, we always feel life can be better than that. There must be something I'm doing wrong. What can I do differently? How do I live the optimum life? How do I create everything I want to create and love people the way I want to love them? How do I be a better dad, a better partner, a better friend? And we never really get the moment to sit and think about that.Jeff Gordinier: The Buddhists have this concept of Samsara, Samsara, which is like the cycle that we're trapped in. You know? Where we keep gnawing on the past and we keep making the same mistakes. And we're almost like in a Mobius strip, like this feedback loop that we feel we can't get out of. I felt that way when I met Rene’ Redzepi. I felt that way because of my marriage coming apart and I was in that point of drift and malaise that sometimes we get into, we get caught in. I felt intoxicated by this philosophy of Rene's, which is just like just keep changing and keep moving and keep seeking out new experiences and keep learning and it will kind of shake you out of this rut. He was right and that's what happened.Jeff Gordinier: God, I feel weird saying this, but I sometimes feel when I'm doing something or I'm thinking about the next steps in my life, I hear a little Rene’ Redzepi voice in the back of my head saying like, "Take the chance. Risk is good. Change is good. Jump off the cliff, do it." I don't know if that's the angel voice or the devil voice, but it's always saying that we have to embrace change.Suzy Chase: Now to my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Jeff Gordinier: My all time favorite cookbook is one that I anticipate a lot of your listeners and a lot of your guests would also a name. It's The Art of Simple Food by Alice Waters.Suzy Chase: No one's named that yet.Jeff Gordinier: That's crazy. That surprises me.Suzy Chase: But you're the first.Jeff Gordinier: Really?Suzy Chase: I swear.Jeff Gordinier: Well, okay, well, I mean Alice Waters is a goddess of course. And I'm in California and so I have that kind of built in produce worship that a lot of West coasters have. And if that's where you're coming from, then Alice Waters is sort of your queen of course. But I mean, to me, I actually have the book here and it's like all I have to do is float through the table of contents and I start to feel this sense of warmth. Like I start to feel comfortable and at home and ready for dinner just from looking at the table of contents. Like it's just, it's The Art of Simple Food. So there's this simplicity even in the way each section is listed.Jeff Gordinier: I often write about these fine dining places. It's part of my job at Esquire Magazine. And I admire what the chefs do with those Michelin starred spots. But in my heart of hearts, when I'm at home, whether it's at my parents' home in Laguna Beach or it's at home here in the Hudson Valley, this is what I want to cook and this is what I want to eat. Like it gets back to the basics.Suzy Chase: Where can we find you on the web and social media?Jeff Gordinier: The best place to find me is on Instagram. I'm known as TheGordinier on Instagram, or I guess we would say TheGordinier.Suzy Chase: I was just going to say that.Jeff Gordinier: Yeah, no, just TheGordinier. So the best place to look for me is on Instagram.Suzy Chase: Well, thanks Jeff for telling this incredible story and thanks so much for chatting with me on Cookery by the Book Podcast.Jeff Gordinier: Thanks so much, Suzy. It has been fun. And it has been an honor.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Discussions and lectures by the best and brightest thinkers from Boston University

She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery, and some thoughts on a cook’s pickled nopales.

Discussions and lectures by the best and brightest thinkers from Boston University

We're more than cooks. Join Shelby and Amy while they discuss these badass female chefs. Shelby covers Diana Kennedy - an authority on Mexican cooking and author of 9 books on the subject. Amy educates us about the owner of Chez Pannise - Alice Waters - who also happens to be an activist and pioneer of California Cuisine. Bon Appétit!

We're more than cooks. Join Shelby and Amy while they discuss these badass female chefs. Shelby covers Diana Kennedy - an authority on Mexican cooking and author of 9 books on the subject. Amy educates us about the owner of Chez Pannise - Alice Waters - who also happens to be an activist and pioneer of California Cuisine. Bon Appétit!

Get excited to see 'Nothing Fancy: Diana Kennedy' by hearing the stories behind making the film from Director + Producer Elizabeth Carroll on docupod. Elizabeth talks about the divinity in finding Diana, the difficulties of funding a film, and the incredible muscle memory Diana has with her recipes from her 1992 tv show until now. She also talks about the time it takes to make a documentary including how that changed her personally and more. For more about the film: www.NothingFancyDK.com The film on Instagram: Instagram.com/NothingFancyFilm For more Docupod: www.Docupod.co Tiffany on Twitter: Twitter.com/SpecialSays Tiffany on Instagram: Instagram.com/SpecialSays_ Screenings: HotDocs in Toronto 4/25-5/6 May 14th- LA Paley Center For Media Docaviv in Telaviv 5/23-6/1 Sydney Film Fest 6/1-6/13 Moscow + more at www.NothingFancyDK.com

The concept of “living off the land” is somewhat unthinkable now with pre-packaged foods readily available, but native populations did this for centuries. Rebel Mariposa and Beto De León discuss the farm-to-table movement and how popular Texas cuisines have deep indigenous ties. (00:41)

"If you stick to your guns, do it well, do it for the right reasons and have good intentions, as corny as it sounds, a lot of things are possible! Among the topics we cover are a look at the importance of Mexican restaurants in current political landscape, Chef Zaragoza’s engagement in the local community and more" What we covered in this episode Importance of Mexican restaurants in current political landscape.His engagement in the local community.What is Birrieria Zaragoza? One dish concept restaurant.Chef Jonathan describe the series of side dishes and sauces served with goat dish.Increase popularity of goat meat in the USA. The importance of "Hispanic Heritage Month" for Chef Jonathan. Why traveling is so important to him. The importance of connecting with people back in Mexico as well as in everyday life. His admiration for Diana Kennedy. Discover his mentor.Inspiration and learning through collaboration with other chefs. Learn about his creative process. A pop-up at your restaurant once a month!Parallel between Japanese and Mexican street food.Women are the flame holders of the tradition in Mexican food.Cooking with Mexican women in his kitchen.Cooking with soul!The complexity of chilies and what is the next popular one.5 rapid-fire questions! Links to other Episodes in Chicago Chef Brian Ahern - Boeufhaus Download your FREE itinerary ​ No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!Next time you are in Chicago and you need to  find the best place to have a drink. Just bring this one pager with you!CLICK HERE to download you free pdf. Easy!      Chef Jonathan Zaragoza recipe with prawns "There's a cool technique from Vera Cruz that I like to do. Heating up a cast iron skillet medium high heat and getting it kind of almost to a smoke and then you put a rock salt a sea salt there on top of it. Then you put your prawns on top and let them cook for a minute with no oil and then drizzle some olive oil over them and it smokes and it's so tasty and it's it's like searing a piece of meat basically. Let them them cook for a little bit and then hit them with olive oil and smoke start cooking and give some fat and then you flip them and then you can finish with a sauce." #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Jonathan Zaragoza from Birrieria Zaragoza in Chicago Click to tweet Jonathan Zaragoza - If you stick to your guns and you do it well, and if you do it for the right reasons and you have good intentions, as corny as it sounds a lot of things are possible. Click To Tweet Jonathan Zaragoza - The biggest thing to knock down the prejudice in our future generations is to give them the opportunity to travel and to experience something different. Click To Tweet Jonathan Zaragoza - Cooking has always been about sharing and inspiring others. Click To Tweet Jonathan Zaragoza - Any creative process starts super ambitious. We take away the things that don't need to be and we work hard on the others to make them come together. Click To Tweet Social media Chef Jonathan Zaragoza Twitter Instagram Social media Birrieria Zaragoza Instagram Links mentioned in this episode Birrieria Zaragoza Diana KennedyAndrew ZimmermanSepia restaurantProxi restaurantLocal Foods ChicagoLul...

This week, we're excited to welcome Emily Kaiser Thelin to SALT + SPINE, the podcast on stories behind cookbooks.Thelin is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, a culinary biography of renowned cookbook author Paula Wolfert, featuring more than 50 recipes.PURCHASE THE COOKBOOK: BookshopWolfert, who spent five decades writing about food and producing nine groundbreaking and hugely influential cookbooks, is credited for introducing couscous, preserved lemons, chicken tagine and countless other Mediterranean ingredients and recipes to American home cooks. In recent years, Paula’s relationship with food has taken on new meaning, as she adapts to living with Alzheimer’s.“There’s a real craving now for cookbooks and life stories of real weight and [Paula’s] story is so renegade, and she’s such a self-made woman. I think it resonates on a lot of levels.”Emily’s deep friendship with Paula was the framework for this truly unforgettable work, a deep dive into the story of Paula Wolfert’s life, the global cuisines she so lovingly and expertly adopted, and the lessons we can learn from her renegade life. From more than 50 interviews with Paula—as well as with those who she influenced, from Alice Waters and Thomas Keller to Diana Kennedy and Jacques Pépin—the cookbook and biography came together via crowdfunding on Kickstarter, and was photographed by Eric Wolfinger and edited by Andrea Nguyen.We sat down with Emily at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Unforgettable.Emily is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life.Who Is Paula Wolfert? A New Biography Gives an Answer, by Mayukh Sen // Food52Her Memory Fading, Paula Wolfert Fights Back With Food, by Kim Severson // New York TimesPaula Wolfert on Her Inspiring New Biography-Cookbook, by Elyssa Goldberg // Bon AppetitFrom the Vault with Celia Sack: Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Presented by: Rocio Carvajal Food history writer, cook and author This week we'll pay tribute to Diana Kennedy, her work and legacy for gastronomic cultural studies. We'll find out how the Austrian empire of Maximilian I and Charlotte of Belgium in Mexico influenced Mexico's food. And the last segment explores the squidgy and crunchy and chewy edible insects in Mexican indigenous food. —————————————– Newsletter: Subscribe here Book: Mexican Market food, a celebration of traditional Mexican cooking Go to my ebook store here Twitter: @chipotlepodcast + @rocio_carvajalc Instagram: @rocio.carvajalc email: hello@passthechipotle.com web: passthechipotle.com Youtube: Pass the Chipotle Podcast Buy me a taco! Donate to the show here

Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines of Mexico. She teaches its regional cooking techniques in her kitchen at the Diana Kennedy Center, Quinta Diana, in Michoacan, Mexico, as well internationally through cooking tours as an ambassador of authentic Mexican cuisine. Her expertise grew through decades of driving the length and width of Mexico in her truck, learning cooking techniques and ingredients from local cooks in towns and villages. Along the way, she kept notes on the locales, growing seasons, and uses of all the herbs. She even learned how to deal with the occasional scorpion (there’s a spray). The word redoubtable certainly applies. Kennedy is English; she spent the war years in the English Forestry Corps in Wales and Wiltshire, to which she attributes the awakening of her appreciation for local country foods. She traveled to North America after the war, staying in Canada. It was through marriage to an American journalist who she met to the Caribbean that she arrived in Mexico City, his new posting. From this beginning–the profusion, colors, and variety of Mexican foods astonished her–she was drawn slowly but inexorably into the world of Mexican cooking. First published in 1984, Nothing Fancy covers Kennedy’s many lives: foods from her English childhood as well as Mexican favorites and recipes from friends. In nineteenth-century cookery book style, it also contains a section on drinks and home remedies. In this 2016 edition, Kennedy delivers two sallies to the food world (at 94, she sees no need to mince words): the sections “My Betes Noires” and “My Betes Noires Vertes” will open your eyes and joggle your convictions. Ready to abandon kosher salt? Over her long career as an authority on Mexican cuisine, Diana Kennedy has been awarded the Mexican Order of the Aztec Eagle, the Order of the British Empire (OBE), the James Beard cookbook award for Oaxaca al Gusto, about the cuisine of Oaxaca, on the country’s southern coast, and the James Beard Cookbook Hall of Fame award. Learn more about your ad choices. Visit megaphone.fm/adchoices

Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines of Mexico. She teaches its regional cooking techniques in her kitchen at the Diana Kennedy Center, Quinta Diana, in Michoacan, Mexico, as well internationally through cooking tours as an ambassador of authentic Mexican cuisine. Her expertise grew through decades of driving the length and width of Mexico in her truck, learning cooking techniques and ingredients from local cooks in towns and villages. Along the way, she kept notes on the locales, growing seasons, and uses of all the herbs. She even learned how to deal with the occasional scorpion (there’s a spray). The word redoubtable certainly applies. Kennedy is English; she spent the war years in the English Forestry Corps in Wales and Wiltshire, to which she attributes the awakening of her appreciation for local country foods. She traveled to North America after the war, staying in Canada. It was through marriage to an American journalist who she met to the Caribbean that she arrived in Mexico City, his new posting. From this beginning–the profusion, colors, and variety of Mexican foods astonished her–she was drawn slowly but inexorably into the world of Mexican cooking. First published in 1984, Nothing Fancy covers Kennedy’s many lives: foods from her English childhood as well as Mexican favorites and recipes from friends. In nineteenth-century cookery book style, it also contains a section on drinks and home remedies. In this 2016 edition, Kennedy delivers two sallies to the food world (at 94, she sees no need to mince words): the sections “My Betes Noires” and “My Betes Noires Vertes” will open your eyes and joggle your convictions. Ready to abandon kosher salt? Over her long career as an authority on Mexican cuisine, Diana Kennedy has been awarded the Mexican Order of the Aztec Eagle, the Order of the British Empire (OBE), the James Beard cookbook award for Oaxaca al Gusto, about the cuisine of Oaxaca, on the country’s southern coast, and the James Beard Cookbook Hall of Fame award. Learn more about your ad choices. Visit megaphone.fm/adchoices

Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines of Mexico. She teaches its regional cooking techniques in her kitchen at the Diana Kennedy Center, Quinta Diana, in Michoacan, Mexico, as well internationally through cooking tours as an ambassador of authentic Mexican cuisine. Her expertise grew through decades of driving the length and width of Mexico in her truck, learning cooking techniques and ingredients from local cooks in towns and villages. Along the way, she kept notes on the locales, growing seasons, and uses of all the herbs. She even learned how to deal with the occasional scorpion (there’s a spray). The word redoubtable certainly applies. Kennedy is English; she spent the war years in the English Forestry Corps in Wales and Wiltshire, to which she attributes the awakening of her appreciation for local country foods. She traveled to North America after the war, staying in Canada. It was through marriage to an American journalist who she met to the Caribbean that she arrived in Mexico City, his new posting. From this beginning–the profusion, colors, and variety of Mexican foods astonished her–she was drawn slowly but inexorably into the world of Mexican cooking. First published in 1984, Nothing Fancy covers Kennedy’s many lives: foods from her English childhood as well as Mexican favorites and recipes from friends. In nineteenth-century cookery book style, it also contains a section on drinks and home remedies. In this 2016 edition, Kennedy delivers two sallies to the food world (at 94, she sees no need to mince words): the sections “My Betes Noires” and “My Betes Noires Vertes” will open your eyes and joggle your convictions. Ready to abandon kosher salt? Over her long career as an authority on Mexican cuisine, Diana Kennedy has been awarded the Mexican Order of the Aztec Eagle, the Order of the British Empire (OBE), the James Beard cookbook award for Oaxaca al Gusto, about the cuisine of Oaxaca, on the country’s southern coast, and the James Beard Cookbook Hall of Fame award. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Milk Street Radio, British writer Diana Henry, author of “Simple”, redefines home cooking and recalls an early memory at her parents’ home in Ireland. “I was probably about 9 and they had a big party,” Henry says. “It was a rainy night in autumn or winter in Northern Ireland. They put Frank Sinatra on and Herb Alpert and music like that. My mum had spent days cooking, the fridge was full with things we’d never seen before, honestly I can’t tell you how exotic this was in Northern Ireland. But it wasn’t just about food. Honestly, that night I could have been in Manhattan, I was in Northern Ireland and I just thought…look what food can do.” Also on today’s show, Adam Gopnik opines on chefs and madness and Dan Pashman of WNYC’s The Sporkful podcast reveals a scientific method for eating chips and dip. We’ll offer you our recipe for authentic Mexican guacamole, inspired by Diana Kennedy, as well as all-new fried eggs. And Christopher Kimball and Sara Moulton will take your calls.

Dan Saladino meets the world authority on the food of Mexico, the British born writer Diana Kennedy.Diana Kennedy's life reads like an adventure story. Born in Loughton, Essex in 1923, after serving in the land army she set off on a journey that would take her to Canada, Jamaica and Puerto Rico. She stopped off in Haiti, met the New York Times correspondent Paul Kennedy, fell in love and they moved to Mexico.Soon after arriving she became fascinated by Mexican food. A maid looking after the home was also a cook and the regional dishes made Diana Kennedy curious about the ingredients and recipes of other regions of Mexico.After Paul Kennedy died in 1966 Diana found herself living in New York, with no income and an uncertain future. The Food Editor of The New York Times, Craig Claiborne encouraged her to use her knowledge of Mexican food and give cooking lessons.To research recipes and find ingredients she'd travel to remote parts of Mexico, into villages, to markets and into kitchens with domestic cooks to learn more about traditional foods. That research has continued for five decades.It has produced nine books, and a body of work that is now regarded as the most authoritative account of Mexico's cuisines ever created. In the programme Diana Kennedy explains her life in food.In the programme food writer and editor of Swallow magazine, James Casey visits Diana Kennedy in her home in Michoacan to see how she's also created a garden containing varieties of fruit and vegetables from all over Mexico.Produced and presented by Dan Saladino.

Jamie welcomes ministerial student and inspirational speaker Diana Kennedy as his guest co-host to talk about what it means to be our authentic selves, what it means to make the world a better place, and more. Listen in and open up!

Did you ever wonder what the heck Spiral Dynamics is all about? Have you heard people talk in some weird language of colors? Join Rev. Kelly for a spirited discussion as her guest, ministerial student Diana Kennedy, asks questions that are on everyone's mind about what in the world all this Spiral talk is about. See if Diana can stump the host!

How much do we do for attaining the kingdom of God? Listen to what Charles Fillmore has to say in his talk “Our All for the Kingdom,” from April 29, 1928. My special guest will be Diana Kennedy, ministerial student at Unity Institute®.