Podcast appearances and mentions of diane kochilas

Diane Kochilas reveals the secrets of Ikaria, a Greek island known for the longevity of its inhabitants. Margie Mason and Robin McDowell uncover an unlikely source of labor in our food chain — maximum security prisons. Podcast host and food historian Jessica Gingrich shares the story of Robert King, a member of the Angola 3, who survived 31 years in prison where he cut sugarcane. Memo Torres shares his latest recommendations of where to eat across Los Angeles. Pastry chef Sam Robinson of All Day Baby bakes up sweet summer corn cakes with peach preserves.  

The Greek Island of Ikaria is one of the “Blue Zones” where people are most likely to live long, healthy lives. So much of their longevity can be attributed to their way of eating. In this episode, Diane Kochilas, a New York City native whose family is from Ikaria, and who now lives there much of the year, explains the essence of the Ikarian way, and how to give traditional recipes a contemporary twist so they are do-able wherever you live. Diane has been at the forefront of bringing healthy, delicious Greek and Mediterranean cuisine to a wide international audience for more than 25 years. She is the host and co-executive producer of the award winning PBS show, My Greek Table and she runs the Glorious Greek Cooking School on Ikaria. Diane has released 18 books on Greek cuisine and won 3 IACP Awards. Her latest is The Ikaria Way.See omnystudio.com/listener for privacy information.

You may be familiar with the Greek island of Ikaria through the popularity of “Blue Zones” and the idea that these regions of the world can provide insights into living longer, healthier lives. Yet as with most trends around diet and health, there is so much unspoken about the nuances of what an Ikarian lifestyle and diet entails, and the cultural relationships that Ikarians have with their food and communities.   My guest today is Diane Kochilas, who is here to share her insights on these relationships with food through her new cookbook, The Ikaria Way. Diane has been at the forefront of bringing healthy, delicious Greek and Mediterranean cuisine to a wide international audience for over 25 years. She is the host and co-executive producer of the award-winning PBS show, My Greek Table, and she runs the Glorious Greek Cooking school on her native island Ikaria. She's released 18 cookbooks on Greek cuisine, and has consulted with American universties to bring healthy Greek foods to their dining programs. Today, Diane unpacks what it means to live and eat in the spirit of the Ikarians, discusses the differences between food preparation and preservation in Greece compared to other Mediterranean cultures, and unpacks how the anxiety and disconnection between North Americans and their food has shaped how we think about cooking and eating, and how she navigates these perspectives through her recipes. Learn More About Diane:  Cookbook: The Ikaria Way  Website: https://www.dianekochilas.com/  Diane Kochilas on YouTube

Hay un factor muy importante por el que los habitantes de esta isla a menudo llegan a ser centenarios, como dice la chef greco-estadounidense Diane Kochilas en su libro The Ikaria Way.

I recently had the pleasure of sitting down with the illustrious Diane Kochilas. Diane, a beacon of Greek cuisine, has brilliantly bottled the essence of Ikaria, an island synonymous with health and longevity, in her latest culinary masterpiece, "The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity." This book isn't just a collection of recipes; it's a passport to the heart and soul of Ikarian living, where every meal is a celebration of life itself.Diane's journey from the bustling streets of New York to the tranquil shores of Ikaria is nothing short of a culinary odyssey. With her roots deeply planted in the rich soil of her homeland, she has become a culinary crusader, bringing the vibrant, healthful flavors of Greek and Mediterranean cuisine to tables around the world. Through her award-winning show "My Greek Table" and her illustrious career as an author and educator, Diane has demystified the complexities of Greek cooking, making it accessible and utterly irresistible to food enthusiasts everywhere.In our chat, Diane's wit and wisdom shone through as she shared anecdotes from her life, insights into Ikarian culture, and, of course, tantalizing glimpses into "The Ikaria Way." This cookbook is a love letter to plant-based eating, infused with the simplicity and vibrancy of Ikarian cuisine. Diane expertly navigates through the tapestry of Greek culinary traditions, adding her contemporary twists to create dishes that are not only mouthwateringly delicious but also a boon for longevity.From the get-go, Diane emphasizes the importance of quality ingredients, the cornerstone of Ikarian cooking. Her tales of smoked eggplant dips, rainbow chard tzatziki, and vegan versions of Greek classics like moussaka are not just recipes; they're invitations to experience the communal joy of Ikarian meals. It's evident that for Diane, food is more than sustenance; it's a medium for storytelling, a catalyst for community, and a pathway to a healthier life.Throughout our conversation, Diane offers pearls of wisdom on living the Ikarian way, no matter where in the world you might be. It's a lifestyle that cherishes the slow, the natural, and the joyful. As she shares her insights on incorporating more plants into our diets, stocking an Ikarian pantry, and embracing the holistic approach to food and life that Ikarians embody, it's hard not to be captivated by the simplicity and richness of her philosophy."The Ikaria Way" is not just a cookbook; it's an invitation to slow down, to savor each moment, and to nourish not just the body, but also the soul. As Diane Kochilas guides us through her homeland's culinary landscape, she also leads us on a journey to discover the true essence of longevity: a life well-lived, enriched by the flavors of the earth, the warmth of community, and the joy of sharing.

In today's episode we turn the mic on our listeners and hear what food matters to them  - and why. We hear hilarious and touching stories from Italy to Iceland, Cairo to Los Angeles. Get ready to be transported and hear about some of the most delicious (and well, not so delicious) stories that will have you laughing, crying, and connecting.  Hosted by Claudia Hanna Episode Guests: Kamilia Hanna (Claudia's mom) My Greek Table Host Diane Kochilas  Yan Can Cook Host Chef Martin Yan  Recipes: We have 4 recipes for you to explore this week:  1. Teta's Whole Wheat Berry Cereal (Baleela) 2. Diane Kochilas's Greens Pie 3. Mexican Wedding Cake 4. Spanish-style Kabocha Squash Au Gratin Learn more about your ad choices. Visit megaphone.fm/adchoices

In this interview, Diane Kochilas discusses the role of olive oil in Greek cuisine from her home in Athens, Greece. Diane Kochilas is a chef, award-winning cookbook author, and cooking school owner—has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-producer of My Greek Table, a national cooking-travel series on public television. She is consulting chef at Committee Restaurant, a meze concept in Boston and has worked with many of the top Greek restaurants in North America. Every summer, she runs the Glorious Greek Cooking School on her native island, Ikaria, a Blue Zone, renowned for the longevity of its inhabitants. Kochilas's latest book is My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours, (St. Martin's Press). Her previous book, Ikaria: Food, Life and Longevity from the Island where People Forget to Die (Rodale, fall 2014), won an IACP Award for Best Cookbook, International Category; the 2015 Books for a Better Life Award by the MS Society; and was nominated for an Art of Eating award. She has authored more than 18 cookbooks in both English and Greek, including another IACP winner, The Glorious Foods of Greece, and The Greek Vegetarian. Diane has worked with several universities around the United States to bring healthy Greek cuisine to student dining, including UMass Amherst, Harvard, and Yale. She divides her time between New York City, Boston, the Greek island of Ikaria, and Athens. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Diane Kochilas, PBS TV Chef and host of My Greek Table, joins Dean Richards to share about Greek cooking tips and what she is going to be up to while in Chicago.

Diane Kochilas talks about regional Greek cooking, Tara Q. Thomas explains Greek wine, and we visit a Greek-American family as part of our Family Kitchen Series.

Diane Kochilas, TV cooking show host, consulting chef, cookbook author, and cooking school owner, has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. Diane is one of the leading experts on Greek and Mediterranean cooking, a passionate communicator who delves deeply into her subject matter and engages her audience with informative entertainment delivered with liveliness and characteristic immediacy. A born teacher, Diane runs the Glorious Greek Cooking School on her father's native island, Ikaria, a "Blue Zone", renowned for the longevity of its inhabitants. The New York Times described Ikaria as the place "where people forget to die". Diane prefers to call it the "place where people remember how to live -- eat and enjoy." She is the author of more than a dozen cookbooks, an IACP book award winner and the recipient of numerous other book awards. As the award-winning host, creator, and co-producer of the popular PBS Greek cooking-travel series My Greek Table, she has been on a mission to teach the world about all things good and Greek. My Greek Table, airs in 95% of the United States, as well as in Canada and Australia. The fourth season of the show will premiere next year. Diane has also been a consulting chef at some of America's top Greek restaurants, including: Molyvos, Pylos, and Committee Boston, and has worked with Harvard, Yale and the University of Massachusetts to deliver health-giving Mediterranean recipes to their respective student dining services. Diane has made guest appearances on many major network shows, including CBS Sunday Morning, Beat Bobby Flay (as a judge) and The Dish. On this episode, Diane shares her one way ticket to Ikaria and highlights why the island is considered a “Blue Zone”. Diane also celebrates the joys of Greek cuisine as featured in her cookbooks and on her hit PBS series My Greek Table. Diane is just one of the dynamic personalities featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back. Their destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Former Senator, Joe Lieberman; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.  

Diane Kochilas, cookbook author and creator of the award-winning TV show, “My Greek Table with Diane Kochilas,” discusses the new season airing on PBS.

Chef Diane Kochilas gives Paul and Elizabeth a behind-the-scenes look at her PBS television show My Greek Table, now in its third season. Visit the less-touristed side of Mykonos, where the island’s authentic, traditional cuisine thrives. Travel virtually to Ionia and discover the Venetian influence on its food. You can learn about a country’s history and culture through its cuisine. Stream episodes and get recipes at DianeKochilas.com.

Chef Diane Kochilas talks real Greek yogurt, how to make great dishes with stale bread and the magical Greek island of Ikaria. Plus, we explore the art and nostalgia of Jell-O molds; we present a fresh new take on Spaghetti Puttanesca; and Dan Pashman untangles the legal definition of a sandwich. (Originally aired May 10, 2019.) Get this week's recipe, Spaghetti Puttanesca: https://www.177milkstreet.com/recipes/spaghetti-puttanesca For photos from O Moldy Night, visit: https://www.177milkstreet.com/2019/05/o-moldy-night-jell-o-exhibit This week's sponsor: Go to masterclass.com/MILK for 15% off your annual all-access pass.

Chef Diane Kochilas talks real Greek yogurt, what Americans get wrong about cooking at home, and how to make great dishes with stale bread. Plus, we explore the art and nostalgia of Jell-O molds; we present a fresh new take on Spaghetti Puttanesca; and Dan Pashman untangles the legal definition of a sandwich. For this week's recipe, Spaghetti Puttanesca, visit: https://www.177milkstreet.com/recipes/spaghetti-puttanesca For photos from the O Moldy Night exhibit, visit: https://www.177milkstreet.com/2019/05/o-moldy-night-jell-o-exhibit This week's sponsors: Go to www.takecareof.com and enter code MILK30 for 30% off of your first Care/of order. Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

EN - Interview with renowned chef, restaurateur , food critic and Greek food guru Diane Kochilas. Aired October 27, 2011.

EN - An interview with chef, author, and "Greek food guru" Diane Kochilas, on her new book, her cooking classes, her television program, and on the export and marketing of Greek products abroad. In English. Aired October 16-23, 2014.

GR - An interview with chef, author, and "Greek food guru" Diane Kochilas, on her new book, her cooking classes, her television program, and on the export and marketing of Greek products abroad. In Greek. Aired October 16-23, 2014.

On Wednesday, May 23rd, 2018, the Stavros Niarchos Foundation (SNF) organized the seventh event of the SNF's monthly series, DIALOGUES, titled “Food: need, enjoyment, communication or art?” at the Stavros Niarchos Foundation Cultural Center. Food connoisseurs and experts of Greek and international gastronomic culture and tradition utilized every “ingredient” available, in an enticing discussion on food, its preparation, consumption and enjoyment. The starting point for the discussion was the relationship between gastronomy and culture, as well as the influence of international elements on the traditions of Greek cuisine. Chef Diane Kochilas noted that “cooking is like language; something that evolves, accepts and embraces other things; has an identity,” and also discussed the position of food as a reference point within the Greek family, and an important means of communication among its members.

Tweet This Sunday, October 8th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio returns with another stellar lineup! We start out thinking about the tastes of Italy. When you think of Italy you probably think about pasta and we are joined by Marie Dobson the Senior Brand Manager of San Giorgio Pasta. For a young Italian immigrant named Girolamo Guerrisi, it would only take two years of working modest jobs in America before finding his footing. In 1914, Guerrisi took over the Keystone Macaroni Company, a one-man operation in Lebanon, Pennsylvania, from an elderly macaroni maker anxious to retire and transformed it into one of the most recognizable names in pasta, San Giorgio. In addition to classic white pasta, they also produce: gluten-free pasta, organic pasta, whole wheat pasta, noodles, high fiber pasta, veggie pasta, ancient grains pasta and reduced calorie pasta. They also did #SanGiorgio4Good where for every purchase of San Giorgio pasta they donated one serving of pasta, up to 2 million servings total nationally, to a food bank in your area. Then in response to consumers' desire to make more informed choices about whether to eat foods which are made with genetically modified organisms (GMOs), San Giorgio has earned Non-GMO Project Verification on some their most popular pasta products. We bet a good Italian coffee or espresso from Donato Marino's D and L Coffee Service Inc. would be the perfect accompaniment to a San Giorgio meal. Mangia everyone! Keeping our thoughts around the Mediterranean area, we welcome Diane Kochilas, an award-winning cookbook author, television personality, consulting chef, teacher, and one of the world's foremost authorities on Greek cuisine. Diane launched a delectable cooking program - "My Greek Table With Diane Kochilas" (www.DianeKochilas.com) that premiered October 4th on public television stations across the country (check local listings) with 13 amazing episodes. The series takes viewers to the source, as Kochilas Diane introduces the stunning vistas, fabulous food, easy, nutritious recipes, and the unmatched hospitality Greece is known for worldwide. To celebrate the launch of the television series, St. Martin's Presswill re-release Diane's first book The Food and Wine of Greece. What a joy! Getting closer to home in Philly, sometimes you may feel a little crabby, and now Luke Holden and Ben Conniff the co-founders of Luke's Lobster want you to claw your way into some delicious lobster, or crab and shrimp. Luke's Lobster opened a new shack in Philadelphia's Market East this July which is their second in Philly joining Luke's Lobster; a haven for residents and visitors alike to enjoy the highest-quality sustainable, traceable seafood in a rustic environment that evokes the Maine Coast. The vision of Maine native and one-time lobsterman Luke Holden, Luke's Lobster is a cozy seafood shack committed to serving simple dishes highlighting superior ingredients — including lobster rolls, crab rolls, shrimp rolls, clam chowder, lobster bisque, salads, slaw and more. From ocean to plate, Luke's handles every step of the supply chain to ensure that only exceptionally fresh seafood is ever served. Luke's Lobster has already been hailed as the “best lobster roll in Philadelphia." Joining us in studio is someone else who is having a grand opening soon in Center City Philadelphia. That would be Chef Robert Bennett who in February 2018 is opening up a 4,000 sq ft bakery at 16th and JFK in Suburban Station. Chef Robert Bennett joined Classic Cake in December 2005 as Executive Chef. In this role, Robert is the creative driving force behind the company's product offerings and introduces unique, customized breads and desserts to the commercial market. Robert's oversight also involves the daily operations of the bakery and is responsible for ensuring the company's high quality product and service standards. For over 30 years, Robert Bennett has shared his passion for cooking through his work as a creative chef, teacher and owner. Most recently Chef Bennett has appeared on QVC here in the U.S. 5 times selling Classic Cake's pastries and traveled to Seoul, Korea for several appearances on the CJO Shopping Network selling Classic's own Philadelphia cheesecakes. Locally, Robert donates his time and dessert specialties to more than 30 charities each year. Then also taking place in Philly at the DoubleTree by Hilton Philadelphia Center City is Philadelphia, PA - The Dinner Detective Murder Mystery Show, America's largest interactive comedy murder mystery dinner show and we will have in studio Ian Beutler the Director of Dinner Detective Philadelphia to talk or maybe murder us. Legendary writer and producer David E. Kelley (Boston Legal, Ally McBeal, LA Law) taught founder of The Dinner Detective Scott O'Brien how to write. Then in 2014, O'Brien created America's largest interactive murder mystery dinner theater, The Dinner Detective Murder Mystery Dinner Show, which currently boasts packed houses in 25 states, and redefines what the standard should be for 2017's true theater lover. During a four-course meal, cast members engage with the audience, forcing them to toil together to discover clues and solve murders based on actual, real-world cold cases. What else is new beyond a thrilling, true-stories-based script? For starters, hidden amongst diners are cast members who blend in seamlessly, deceiving the audience into questioning anything and everything. It's impossible to tell who is who and what is what – and it makes for a maddening great time, without a single second of lag. It's a great night out and you should attend one of these dinners. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's new book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appears on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with recent autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. The post Small Bites – Episode 65 appeared first on Wildfire Radio.

Diane Kochilas is the author of Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die. Her Country Cooking of Greece, (Chronicle, 2012), was hailed by the NYTimes as one of the 100 best books of 2012 and by the virtual gourmet, John Mariani, as Diane's "masterpiece." Another tome, the Glorious Foods of Greece, won the prestigious IACP Jane Grigson Award for Excellence in Research. Diane is on the forefront of bringing healthy, delicious Greek cuisine to as wide and mainstream and American audience as possible. In that capacity, among other things, she works regularly with Harvard University, developing healthy Greek menu options for student and retail dining services, and has consulted in the same capacity for Yale and UMass Amherst. Diane is the collaborating chef at Molyvos Restaurant in New York City. She has developed menus for popular Greek restaurants all over the United States. Diane appears regularly on American television. She has been a guest on the "Today Show," "Fox News at 5," "Martha Stewart," "Throwdown with Bobby Flay," "Bizarre Foods," "Foodography," the "PBS News Hour," and "360° w/Anderson Cooper." Her writings appear in major international media outlets, such as the New York Times, Washington Post, Dow Jones wire, Food & Wine, Gourmet Live, zesterdaily.com and more. She runs the Glorious Greek Kitchen cooking school on her native Greek island, Ikaria, which is one of the world's Blue Zones, places where longevity rates are unusually high.

This week on A Taste of the Past, host Linda Pelaccio is headed to the Grecian Island of Ikaria where inhabitants seemingly forget to die! Chef, author, and Greek food expert Diane Kochilas joins Linda to talk about this amazing place via her new book, “Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die.” Diane explains that Ikaria is mythical, beautiful, enigmatic and a place where residents live unaccountably long lives. Part cookbook, part travelogue, filled with gorgeous photography, stunning recipes, and interviews with locals, and packed with the often quirky secrets to a long life that Ikarians are spoon-fed at birth, this book is Diane’s ethno-culinary paean to this magical island. Tune in for a relaxing episode all about the culinary life on Ikaria and wonderful highlights from the book. This program was brought to you by Rolling Press. “Their diet is the Mediterranean diet of fifty years ago. It’s completely reliant on very fresh, seasonal food – most of it completely local.” [10:10] “We’re Greeks! We like to feed people!” [16:25] —Diane Kochilas on A Taste of the Past

Professional chef and author on writing cookbooks, running restaurants and cooking Greek food.

Professional chef and author on her home island Ikaria and the lessons about diet it can teach.

Professional chef and author on longevity, Greek cuisine and the Mediterranean diet.

The word “Saganaki” translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas prepares Shrimp Saganaki, traditionally made with the heads and tails still on the shrimp, well as a traditional Cheese Saganaki. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes from the DVD at www.ciaprochef.com/WCA5/index.html.