Podcasts about dntax2 see

Jenny Linford is the food writer behind the massively popular Food Lover's London guides, Great British Cheeses, and many more drool-worthy books. Her most recent book is an absolute joy -- The Missing Ingredient: The Curious Role of Time in Food and Flavor. She currently lives in London, but has lived in Italy, Singapore (where her mother is from), Trinidad, and Ghana. In this episode we talk about the affect travel during the early years of her life has had on not only how she sees food culture, but also how she writes and how she experiences life.We chat about the deeply ingrained cultural aspects of food, writing as a conduits for others, and the satisfaction of doing something you believe in. It was a pleasure to talk at length with Jenny; I hope you enjoy our chat!JENNY LINFORD@jlinford on Instagram@jennylinford on TwitterKEEP IT QUIRKY@keepitquirkypodcast@qkatiePreorder my book, Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France! https://www.katie-quinn.com/cheese-wine-and-bread-cookbookSubscribe to the monthly newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Author Cree LeFavour has the kind of writing career many creatives (ahem, myself included) dream of. She's authored four cookbooks (and has ghostwritten countless others), an acclaimed memoir, and most recently -- a novel! She has such an intuitive relationship with her creativity, and it was an absolute delight to talk with her about her path, and the sparks that have led the work she’s done. In this episode, we start by talking about her new novel, "Private Means," which is a fascinating (and sometimes rather sexy!) book that is, on the surface, about a middle aged couple that loses their beloved dog and the unraveling that occurs thereafter...but of course what’s it’s really about is human relationships. It’s funny & thought provoking, dark & wry. We discuss her writing process and how writing a novel was different than writing her memoir, "Lights On, Rats Out," which came out a few years ago. If you're a foodie, check out the cookbooks she's written, "The New Steak," "Fish," "Pork," and "Poulet." How did she become this literary badass from a career in writing cookbooks? We’ll hear all about that, and the twists and turns her life as presented….they seem at one hand so varied, and yet it all seems to weave it together so wonderfully.And of course, we talk about embracing your quirkiness/weirdness (literary and otherwise).CREE LeFAVOUR@creelefavourwww.creelefavour.comKATIE QUINN@qkatieKEEP IT QUIRKY PODCAST@keepitquirkypodcastSign up for my monthly e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Today's guest is Brian Quinn, a professional musician (the creator of this podcast's theme song!), and, yes, he's my brother. He graduated from Berklee College of Music in Boston, one of the preeminent music schools in the USA. Since then, he has worked as a professional musician, calling Chicago, IL his base. In this conversation we talk about everything from what it's like to be a professional, performing musician during this time of Covid-19, to discussing whether or not it's a good ideal to go to music school if you want to be a musician. The debut album of his band, bq, is releasing worldwide this Friday, September 4! The album is called "The Inner Solar system," and it's instrumental funk music that is sure to get your feet tapping and hips swinging. (He's also playing an album release show -- FREE and OUTDOORS -- this Saturday, September 5 from 5:30p-8:00pat Chicago's Navy Pier, at Miller Lite Beer Garden.)He gives us some sneak peeks of his songs, and talks us through elements of the music to listen for. It’s my favorite thing to listen to music with Brian; he points out things that my ear would never hear otherwise. He also describes the origin of certain musical techniques (attention, music history nerds!); it's super cool to get a peek into this artist’s mind with all that, and to hear how it evolved.I'm a proud sister. He's got a lot of experiences to share with you -- for other musicians, aspiring musicians, or anyone curious about what that creative process and reality of the industry looks like now. BRIAN QUINNInstagram: @qkatieWebsite: www.bqfunk.comThe Inner Solar System, debut album by bqKEEP IT QUIRKY@keepitquirkypodcast@qkatieSubscribe to my monthly newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Hana Asbrink is the Executive Editor at Chowhound, and has an impressive resume that includes everything from being a senior editor at Food52 to working in the kitchen at Michelin-starred chef Jean-George’s ABC Kitchen restaurant in Manhattan. She also has her Masters in Journalism and attended the French Culinary Institute. From behind a desk to behind the cutting board, from working for startups to major outlets and dappling in the freelance game (where she founded Pantry Confidential), Hana has a wealth of experiences that anyone interested in food media will love, and what’s more is that her path proves that there is no such thing as a predictable, perfect path in this industry. (if it even exists at all these days!)In our conversation, Hana talks about being born in South Korea and her earliest food memories there (communal eating, fermented things!) to moving to NYC with her immigrant parents, as well as her love of travel (Paris!). We also chat about how to follow your passions in a way that opens up career opportunities, what it means to her to be an executive editor -- the parallels she sees of being a mom and leading a team of people.HANA ASBRINK:INSTAGRAM - @hanaasbrinkPODCAST 'TABLE TALK' - https://www.chowhound.com/food-news/table-talk-podcast/YOUTUBE videos 'Mood Food' - www.youtube.com/HanaAsbrinkKATIE QUINN@qkatieKEEP IT QUIRKY PODCAST@keepitquirkypodcastSign up for my monthly e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Patricia Niven is a photographer who specializes in food, the people who grow it, cook it, and eat it -- and the interconnectedness therein. In this episode, we talk about how to find your creative "thing" (following your interests each step of the way), and also pushing yourself to continue reaching for new things (she does a 90-day checkin with herself, introspecting on what she's accomplished and what new pursuits she will start action on in the following 90 days).She arrived in London on a one-way ticket from Australia 21 years ago. In her early years in London, alongside being a photographic assistant, she photographed within the music scene. Highlights included shooting portraits of musicians such as Jill Scott, Amy Winehouse & Cyprus Hill, documenting club nights in Brixton, and traveling to post-genocide Rwanda to document survivors, musicians, politicians & entrepreneurs.She’s won many awards, from places like the Association of Photographers, the Pink Lady Food Photography Awards, and the Sunday Times Food Book of the Year award for her work with the Honey & Co cookbook, which is an all-time favorite. She’s also worked on cookbooks by Jack Monroe, including the photography for 3 of Jack’s book covers (and the photography for one full book) and the #CookforSyria book, which was a global project organised by Clerkenwell Boy.Aside from her work in publishing and with restaurants, she also does portrait work and brand work...which all can, of course, be wrapped up into the topic of food! Her art has been exhibited everywhere from V&A Museum to the National Portrait Gallery.“Do a thing you love and believe in.” - Patricia NivenThere's another special guest in this episode! At the top of the episode, I introduce you all to Mark Dyck, the host of the podcast "Rise Up," which is a podcast for bakers. I was so stoked when Mark agreed to hop on a call with me to share his passion for baking and to talk about his show. You can check that out here: https://riseuppod.com/PATRICIA NIVENhttps://www.patricianiven.com/@patricianiven@thechickensoupprojectKATIE QUINN@qkatieKEEP IT QUIRKY PODCAST@keepitquirkypodcastSign up for my monthly e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Julian George epitomizes the term “creative entrepreneur.” He runs a creative house, Made by Humans, and the company Chef Signatures, which includes videography, photography, and representation for chefs. Julian describes his background -- being raised in Southeast London primarily by his mother, an immigrant to England from Sierra Leone, and how he was on the lawyer path until his early twenties, when he became curious in media production. He started out at IMG Studios, followed by an in-house editing role at Discovery. He wrote and co-produced a short film which won anaward and he also founded a digital magazine, The Maior Magazine, which went on to win an award. He's worked with some of the most renowned figures in the hospitality industry and forged a reputation as a highly respected food photographer and videographer.Throughout his career, he has consistently worked two concurrent jobs -- usually the one day job to pay the bills, and the added job to explore his newest passion. Even when the passion project has become the day job (as it often did, because Julian is a really talented guy), he never stopped chasing his next interest, following his next vision. “If I have the idea, I will find a way to try and execute it.” A father of two young girls, he also talks about how fatherhood has helped him prioritize his creative projects. “If I have an idea, I don’t look at the boundaries, I just say let’s go.” Julian is a great person, and his perspective on his career -- “I’m in it for the learning” -- is such a refreshing and necessary outlook adjustment. I hope you like this episode!JULIAN GEORGEhttp://www.madebyhumans.london/@chefsignatures on InstagramKATIE QUINN@qkatieKEEP IT QUIRKY PODCAST@keepitquirkypodcastSign up for my monthly e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Patrice Poltzer is the founder of Patrice Poltzer Creative, a boutique video production company, and she also runs successful video storytelling bootcamps and teaches masterclasses on similar topics. As a self-described “late bloomer,” Patrice shares her story with us, in which she has consistently taken risks, and each risk (whether it ‘succeeded’ or ‘failed’) catapulted her into the next phase of her career. “Get comfortable taking risks,” she says.She also talks about how an element of success is a numbers game, about how stagnancy is the death of creativity. She busts the myth that someone is “born to be an entrepreneur” and she shares practical, useful techniques to jump start your own initiative. Ever heard that motherhood is the end to your career in media? Well, Patrice is proof that not only is that completely false, but she shares how being a parent launched the best things that have happened in her professional life.I’ve known Patrice for years now and it’s been a joy to see her journey first-hand, I think you’ll really enjoy this conversation. Patrice is an open book -- learn from her pages! :)PATRICE POLTZERInstagram: @patricepoltzerTo Sign up for her free Masterclass on Video Storytelling: https://event.webinarjam.com/register/23/9vlo7s6KEEP IT QUIRKYInstagram: @keepitquirkypodast, Host: @qkatiewww.keepitquirkypodcast.comSubscribe to the monthly newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Jen Phanomrat is an on-camera food personality -- one half of the food & lifestyle video company Just Eat Life. You may recognize Jen from her work with Tastemade, including her hit show Just Jen. She also won an episode on Food Network's Chopped! (She and I competed against each other on that episode ... and she totally deserved that win!)Jen's a dear friend of mine, and I've wanted her have her on the podcast for so long. I'm thrilled to bring you all this conversation because there are so many gems about life as a creative entrepreneur in here. Jen's path is one of courage and persistence, and I hope you find it as inspirational as I do.Follow her: @jeneatslife on Instagram, and on YouTube --> https://www.youtube.com/user/JustEatLifeTVFollow the host @qkatie on instagram, and to follow the podcast it’s @keepitquirkypodcastSubscribe to the monthly QKatie e-newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Oneika Raymond is the woman behind “Oneika the Traveller” -- the blog and Instagram platform -- and she’s also a video host personality and international speaker.This episode was originally posted in 2017 when Oneika and I had just finished shooting a video series together in the USA. It was episode #2 of this podcast!! I LOVE this episode, and am reposting it to give it new life now, as it is just as relevant right now as it was then. If you enjoy this podcast, you will LOVE this episode. Relistening to it made me feel inspired and in awe of my amazing friend Oneika all over again. In this conversation, we talk about travel (of course) and how it’s important for Oneika, as a Jamaican-Canadian, to represent diversity in the travel sector, she doesn’t see much of other people who look like her. We talk about being your own brand, the importance of being open to hard discussions online, and maintaining grace. She reminds us to operate from a position of “can” rather than “can’t.”ONEIKA RAYMOND@oneikatravellerwww.oneikathetraveller.comKEEP IT QUIRKY@keepitquirkypodcast@qkatieSubscribe to the monthly newsletter: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

"Go for the weird and wonderful," Lydia Harrison told me, and it just may be the best wine advice I've ever heard! Lydia is a Master of Wine -- the incredibly rigorous qualification that less then 400 people have worldwide. She's also a teacher at the Wine and Spirits Education Trust, WSET, and she taught me when I took my Level 2 Awards.In this episode, I give you sense of what it's like taking a certification course at WSET (thanks to my seat mate Tom for chatting for the pod, too!), and Lydia and I have a more in-depth conversation about the world of wine, and also answering the questions you all sent me on Instagram that you wanted me to ask! We try not to get too nerdy on you (sometimes we succeed, sometimes we don't).To find out more about WSET's qualifications and where to study to go to www.wsetglobal.com.--WSET--Instagram & Twitter // @wsetglobal @wineducationweekWebsite // https://www.wsetglobal.com/Lydia Harrison on Instagram // @lydiaharrisonMW --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

It’s the 50th episode of the Keep It Quirky podcast! Woohoo! I can't think of a better guest to celebrate the big 5-0...Fuchsia Dunlop is one of my culinary and literary heroes. Her memoir, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China is one of the best memoirs I’ve ever read -- and the fact that it’s full of tantalizing food descriptions and recipes is the cherry on top! The new edition of it has a foreword from the fabulous Bee Wilson (a British food writer and historian). Fuchsia has won 4 James Beard Awards for her work. From Sichuan Cookery (which in the US was published as Land of Plenty) to Every Grain of Rice: Simple Chinese Home Cooking, and more, she has shared Chinese food culture with the masses. Some of her other work has appeared in the New Yorker, Saveur, Lucky Peach, Financial Times and Gourmet, and you’ve probably seen her as a guest on Netflix’s Ugly Delicious with David Chang, and Anthony Bourdain’s Parts Unknown. If you can’t tell by now, Fuchsia is a force of nature. Talking with her was a huge honor and her ongoing love for her work -- decades into it -- is evident. Her career began with a sub-editing job at the BBC, which led her to take Mandarin classes and after that she won a British Council scholarship to study a year in Chengdu, China, the heart of Sichuan province. The rest, as they say, is history. Show notes:-Her newest book release: The Food of Sichuan → https://www.amazon.co.uk/Food-Sichuan-Fuchsia-Dunlop/dp/1324004835-She also does culinary tours around China! Check out her website for more info: www.fuchsiadunlop.com-Shout out to Ed Levine, founder of Serious Eats, for connecting me with Fuchsia. You should check out his book, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. And he was episode #8 of this podcast! https://keepitquirkypodcast.com/8-ed-levine-of-serious-eats-on-the-era-of-reluctant-entrepreneurs/--Fuchsia Dunlop--Instagram & Twitter // @fuchsiadunlop --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Katie Parla is a Rome-based food and beverage author/writer/food journalist/cookbook author and guide. She also cohosts a fantastic podcast, GOLA, with a woman named Danielle and they deep-dive into everything food & drink in Italy. Katie recently released her newest cookbook, “Food of the Italian South,” in which she tells us how those southern regions of Italy differ in personality (and food!) from the rest of the country.We discuss the role language plays in her life and career (she’s fluent in Italian). We also talking about staying true to yourself and values as a writer, especially when the gray area of brands pops in. One of my favorite quotes of hers: “I made a conscious decision to not act as a public relations agent of brands a long time ago. I just say what I believe in, and that’s not always popular, but I’m okay with that.”She also tells us some great Romanesco insults, and she teaches us how to say keep it quirky in Italian! It’s a fun episode -- I hope you enjoy it! --Katie Parla--Instagram & Twitter // @katieparlaWebsite // katieparla.comPodcast GOLA // https://anchor.fm/gola --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

This episode is not all about yoga -- but it is with one of my favorite yoga teachers in London, Mollie McClelland Morris. We use yoga as a jumping off point to understand the creative life and more happily move through -- and create in -- this world.We talk about being incremental about change, following threads of interest, "movement snacks" and the act of creation. I'm sure this conversation will give you a lot to think about and hopefully some tips to enjoy each day a bit more.Thanks to triyoga for letting Mollie and I record this episode in your Shoreditch space! --Mollie McClelland Morris--Instagram // @mollieyogaWebsite // www.molliemorris.com --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

I start this episode with some BIG NEWS! I'm writing a book!! (HarperCollins William Morrow will publish it in spring of 2021!) I give a quick breakdown of what it's about, and how it relates to today's guests....First up, I talked with the founder of Natural Born Wine, Oli and Sam. They began their wine importing company three years ago, a career shift for both of them (they came from a writing background). I love their story of how they got into this path, which is unexpected and delightful, and we talk about what it means for a wine to be a natural wine, and the principles behind wines that are biodynamic. I also talked with Tom Calver of Westcombe Dairy. Westcombe’s beloved Cheddar is made in Somerset, England (the area that’s home of Cheddar cheese!). He and I talk in their Cheddar maturation cave about what it means to make cheese with raw milk, the concept of farming with flavor, and why he's not a cheese elitist.In this episode, I wove together the wine and cheese interviews because I wanted to make a connection between these two seemingly very different products and the paralleled issues they face of agricultural principles, taste, quality and the larger values at play.I hope you enjoy the episode! --Natural Born Wine--Instagram & Twitter // @naturalbornwineWebsite // www.naturalbornwine.com/ --Westcome Dairy--Instagram // @westcomedairyWebsite // www.westcombedairy.com/ --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Frankie Celenza is a video personality and cook, with a hugely successful Tastemade show called Struggle Meals. In this episode we talk about how his career evolved from studying music production in college (where he would cook Italian meals in his dorm and sell plates to his classmates), to producing/hosting/shooting/editing a food television show for his local New York television station … to being one of the most recognized faces in the digital food space.We talk about finding momentum in your career and the importance of keeping in motion, how A.D.D. and dyslexia didn’t stop him from pursuing his passions and finding his genius, why you never make “it,” because “it” is a moving target, and his bicycle wheel metaphor for career strategies and visualization.Frankie's the bomb. I hope you enjoy the episode! Show notes : Video that Frankie and Katie did together for Tastemade:https://www.tastemade.co.uk/shows/along-for-the-ride/frankie-and-katie-in-athens-as-in-ohio Katie’s video about British English/American English food translations:https://youtu.be/_LeyhplXo9k --Frankie Celenza--Stuggle Meals // https://watch.tastemade.com/struggle-mealsInstagram & Twitter // @frankiecelenza --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Alexandra -- who goes by Alex -- DiPalma and Kenya Anderson founded Domino Sound, a podcast production company that puts its values front and center: elevating the voice of, and working with, queer people and people of color. In this conversation, we get into how the company began -- and the "jumping off the edge" to make it happen.It was a really fun conversation, we just immediately clicked. It was such a joy to get to know Alex and Kenya. I hope from this episode you’ll get some tips of how to find your business niche and knowing who your audience is (and who your audience isn’t), and inciting loyalty among those people. They are awesome creatives and entrepreneurs who maintain their sense of self as they navigate the media business. They prove that you can be successful and follow your dreams, and stay weird :)Enjoy the episode!Show notes : The Podcasting Fellowship -- podcastclub.linkThe Business of Food Workshop -- thebusinessoffoodworkshop.com--Domino Sound // Alex & Kenya--Instagram // @dominosoundco @lsdipalma @kenya_digg_itWebsite // www.dominosound.co --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Mike Greenfield is a passionate cook, teacher, on-camera host and filmmaker. He's one half of the Brothers Green Eats duo; what began as a little YouTube channel with his brother Josh, the show now has 1.3 million subscribers and has had major spin-offs, such as a series on MTV International.A decade into this career, Mike continues to find inspiration in teaching people how to be self-sufficient in the kitchen, and loves deep-diving into things like sourdough bread baking and making kombucha. He has created courses -- video tutorial series -- which are separate from his YouTube content, to help people get on their feet with these sometimes tricky fermented items and other kitchen skills.Mike and I talk about timeless food content, his journey of trying to stay authentic on YouTube and why he defines himself as not just a food host, but a filmmaker (rightly so).Show notes :Watch the YouTube collaborations Mike and I have done in the past:Beginner's Guide to Curing Meat at Home -- https://youtu.be/VGZch3T_Qy05 Creative Ways to Use Avocados -- https://youtu.be/kUG1soj9bfM --Mike Greenfield----Instagram // @lifebymikegYouTube // https://www.youtube.com/channel/UCzH5n3Ih5kgQoiDAQt2FwLw --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Michael Harlan Turkell is the author of the travelogue cookbook "Acid Trip." He has also co-written and photographed many cookbooks, most recently "The Offal Good Cookbook" (with chef and coauthor Chris Cosentino). He is an adjunct professor at New York University, teaching food photography AND he puts on Japanese sumo-inspired events called SUMO STEW. As if that's not a full enough plate, he’s also a podcaster with Food Seen, Modernist Breadcrumbs (both on Heritage Radio Network) and Food 52’s Burnt Toast. He says he’s not a renaissance man, though I would beg to differ. On top of all these things -- and most importantly -- Michael is a generous soul, a born teacher... inclusive with things he has learned. In this conversation, we talk about everything from profound taste memories to his life theory of exploration and constantly being a student. He tells us what some of the basics of food photography that he teaches in his course and why he thinks fermentation is be accessible to all. We recorded this in the Heritage Radio Network space in Bushwick Brooklyn, behind Roberta’s pizzeria, so we recorded this with a happily full belly :) Thanks to HRN! Show notes : --Michael Harlan Turkell----Instagram & Twitter // @harlanturkWebsite // http://harlanturk.squarespace.com/aboutThe Food Seen podcast // https://heritageradionetwork.org/series/the-food-seen/Modernist Breadcrumbs podcast // https://heritageradionetwork.org/series/modernist-breadcrumbs/Acid Trip travelogue cookbook // https://www.amazon.co.uk/Acid-Trip-Step-Step-Instructions/dp/1419724177 --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Anastasia Miari is a writer, with a Guild of Food Writers award under her belt, and she’s also one half of the team behind the incredible project and soon-to-be cookbook called Grand Dishes, which features stories of and recipes from grandmothers all around the world. (Iska Lupton is the other half of Grand Dishes.) I snagged Anastasia when she was swinging through London from her current home in Athens, Greece.Aside from her epic Grand Dishes project -- which is starting a #grannymovement -- Anastasia writes a lot about travel and food. She first began in the industry writing about fashion, but has organically made the transition to travel writing, which of course includes food. It’s safe to say that these writing beats are also an expression of her main passions in life.We hear about how Grand Dishes began, what it’s like to live in Greece, her jam as a freelance writer, and the many joys of getting to know some of the world’s most interesting, lovable, talented and yes, quirky, grandmothers around.-- Show notes --SUPPORT the Grand Dishes book project to learn from Grannies everywhere! https://unbound.com/books/grand-dishes--Anastasia Miari--Instagram & Twitter // @anastasia_miariWebsite // www.anastasiamiari.com/-- Grand Dishes --Instagram & Twitter // @granddishesWebsite // www.granddishes.com--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Liz Schaffer founded Lodestars Anthology indie travel magazine 5 years ago. Australian-born Liz moved to London to be a writer 8 years ago and ended up starting her own publication and thereby making a space for other writers and photographers to explore and express.In this episode, Liz and I discuss the realities of creative life and tackle what imposter syndrome really is, revealing it for the ways it can work to our advantage. Her honesty and curiosity is infectious -- I loved this chat, and I hope you enjoy it, too!-- Show notes --Madeleine Wisecup’s podcast, “The Wise Consumer” features discussions with impact entrepreneurs, whose mission is to use their businesses /organizations as forces for good. Instagram // @thewiseconsumerWebsite// http://thewiseconsumer.com/Michelle Obama on imposter syndrome: www.good.is/articles/michelle-obamas-fascinating-admissionLory Martinez, the storyteller/podcasting producer based in Paris, France: www.lorymartinez.com-- Liz Schaffer & Lodestars Anthology -- Instagram // @lodestarsanthologyTwitter // @LodestarsTravelWebsite // www.lodestarsanthology.co.uk--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatie www.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

My guests in this episode roam the world for their careers; sharing stories around the globe with their audiences. They have "the dream job," but there are also some challenges. We dig into the pros and the cons, all of it.Rachel Rudwall is an Emmy-nominated storyteller and adventurer, having living in 3 countries and travelled to over 70 nations.Collette and Scott Stohler are a husband and wife team, not just in their travels but in their business, Roamaroo, which shares stories of fun and wellness everywhere on earth.-- Rachel Rudwall --Instagram & Twitter // @rachelroamsWebsite // www.rachelroams.com-- Scott & Collette, aka Roamaroo --Instagram & Twitter // @roamarooWebsite // www.roamaroo.com--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Today’s guest is Pippa Murray who, 5 years ago, founded Pip & Nut, which is “arguably the brand that kicked off the nut butter revolution” in the UK [The Independent].Pippa began her career in the creative arts! In her early twenties, she was working as a theater producer when she started her nut butter side hustle -- making various peanut and almond butters at home and selling them at a local market.Pippa shares how rewarding it was to start this business and also how her brand has developed over the years. “The power of design and creativity should never be underestimated,” she says. We also talk about carving out time and space for creativity, even/especially as a sole entrepreneur.Something that is increasingly important to me in the products I buy is the sustainability factor as well as social responsibility, and Pippa and I talk about how Pip & Nut puts efforts toward doing good as a business. Pip & Nut not only has a range of nut butter flavors, they also produce nut milk, they published a cookbook, and they put on events -- all of which contribute to bringing the brand to life.I’m amazed by what Pippa has created, and I so enjoyed talking with her. I hope you enjoy our conversation, too!-- Pip & Nut --Instagram // @pipandnutTwitter // @pipandnut--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Dane Hopkins is the Dairy Director at Lynher Dairies, the lauded cheese producer in West England, Cornwall. Lynher Dairies makes the cheese that was Supreme Champion at the World Cheese Awards in 2017, an alpine-style cheese called Kern. Another cheese they make is Cornish Yarg (wrapped in nettle leaves!!), which is also a multiple award-winning product and is a beloved representation of their special corner of the world. They also make a great cheese called Stithians.Lynher Dairies is a farmhouse cheese and their Supreme Champion Kern is a 'nutty and savory farmhouse cheese with sweet endnotes' (quoting my Food52 article that accompanies the video I hosted for them, linked below)...so what IS farmhouse cheese, anyway?! I set out to answer that question for you in this Keep It Quirky mini episode, with the help of not only Dane Hopkins, but also Gareth Hewer, who works in the maturation team at London's preeminent cheese shop, Neal's Yard Dairy.Dane and I also talk about how he develops recipes for new cheeses, what it's like being a specialist cheesemaker making handmade cheeses, and the entrepreneur spirit behind his work. I hope you enjoy this episode!Show notes:Here's the video I did for Food52 at Lynher Dairies -- https://food52.com/blog/23506-worlds-best-cheese-british-cornish-kern-- Lynher Dairies --Twitter // @cornishyargWebsite // www.lynherdairies.co.uk-- Neal’s Yard Dairy --Instagram // @neals_yard_dairyTwitter // @nealsyarddairyWebsite // www.nealsyarddairy.co.uk--Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Jeremy Pang is the chef and co-founder of School of Wok, London’s only cookery school for Chinese cuisine. Jeremy grew up in London and was initially on track to a career in biochemical engineering. *record scratch* He career path then took a few different twists and turns before he enrolled in culinary school at Le Cordon Bleu and then started School of Wok, at the time a mobile cookery school. That was a decade ago, and now School of Wok not only has established a brick-and-mortar cookery school in central London, but has expanded into products, like woks and meal kits, which are sold at grocery stores around the UK. He has also authored two cookbooks and he has a YouTube channel with over 75k subscribers where he teaches a lot of his favorite Chinese dishes in a way that’s super accessible for everyone.We talk about how he first propped up the business, leaning a lot of friends and family for support, and how even as a successful small business, there is constant growth, evolution, and learning. When you’re an entrepreneur, there’s a fine line between being scared and being afraid:“You have to convince yourself that you’re more excited than you are scared,” is one of my favorite quotes from this episode, in which Jeremy talked about the rollercoaster of being an entrepreneur, although I think it applies to many aspects of life.Jeremy’s got hustle, but he also has so much joy. Enjoy the episode!---Show notes:School of Wok’s Kickstarter: https://www.kickstarter.com/projects/1146328659/school-of-wok-its-abao-time-to-go-global/description--Jeremy Pang & School Of Wok --Instagram // @jeremypang_official + @schoolofwokYouTube // https://www.youtube.com/channel/UCBrxd1Mum2cYH7DOxo2exJATwitter // @chefjeremypang + @schoolofwokWebsite // schoolofwok.co.uk/--keep it quirky--@keepitquirkypodcast - instagram@qkatie - katie quinn on instagram & twitterwww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

Rachel Khoo does so many creative endeavors: cookbooks, travel TV shows, cooking TV shows, running a lifestyle magazine...just to name a few of them. Most recently, she released her 6th cookbook -- “The Little Swedish Kitchen.”She first hit the international media scene with her BBC show The Little Paris Kitchen and cookbook of the same name, and has since then expanded her brand to include discovery and inspiration worldwide. As you’ll hear her talk about, she describes her big passion as simply: finding creative solutions for ANYTHING. We walk through the little steps of her path that have gotten her to big goals, and she also candidly talks about some of the new obstacles in her career, but the things she’s learned along the way that help her navigate the challenges of professional life.Her pursuit of creativity has gotten her far, but she’s quick to note that failures along the way are a part of the journey.I have admired Rachel’s work for many years, but as I’ve gotten to know her since moving to London (which she visits frequently although she lives in Stockholm, Sweden now), I have really come to respect her hustle.Some of my favorite Rachel quotes from this conversation:“Little steps get you to the big goal. Work your way backwards.”“Nothing comes from nothing. If you want something -- you’ve got to make it happen.”“Try to surround yourself with people who will elevate you; who will push you.”“Expect failure. Don’t feel like it’s going to stop you. Make that failure into advantage. Turns things on their head.”I chatted with Rachel at the Khoollect studio in London. I loved this conversation with her -- I hope get as much out of it as I did!Show notes:Swedish Buns & Fika, feat. Rachel Khoo // STOCKHOLM, SWEDEN: https://youtu.be/Rww0uCDZZpcRachel Khoo's Cardamom Bun Bombe! - Recipe from 'The Little Swedish Kitchen': https://youtu.be/FYIeJzVrBDc--Rachel Khoo--Instagram // @rachelkhooksTwitter // @rkhooksWebsite // www.rachelkhoo.com--keep it quirky--@keepitquirkypodcast - instagram@qkatie - katie quinn on instagram & twitterwww.youtube.com/TheQKatiewww.facebook.com/TheQKatieDon’t forget to sign up for my e-newsletter! Go HERE: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.