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3 episodes with drink editor
4 episodes with drink editor
2 episodes with drink editor
2 episodes with drink editor
Food writer sounds like a dream job. And for Lauren Jackson, in many ways it is. As Eat & Drink Editor for Sarasota Magazine, Lauren spends her days marrying her culinary background with her passion for writing.But being a food writer is about more than enjoying free dinners on the company dime.Lauren recently joined Dalia in The Zest's studio at WUSF for a conversation about what the job entails.Related episodes:Meet Food Critic Helen FreundCouples in the Kitchen: Melissa Santell & Bryce Bonsack“The Sporkful” Host Dan Pashman on Pasta, Podcasting & Imposter SyndromeFor Ginain Grayes of CookPraySlay & Cook the Garden, Growing Food Is a Spiritual Experience
We asked Rosalind Erskine, the Food and Drink Editor at The Scotsman, five questions and challenged her to answer each in one minute or less. Here are the questions:How long ago did you last have a haggis?Do you have Robbie Burns' poem "Address to a Haggis" memorized?What drink is the perfect accompaniment to haggis? Whisky, Irn Bru, beer or something else?If haggis wasn't Scotland's national dish, what would be? Deep fried Mars bar?What is one thing that non-Scots might not know about the culinary industry in Scotland?Have thoughts? Connect with 63 Percent Scottish on Twitter, Facebook or Instagram or contact us at 63percentscottish.com.Music by RomanSenykMusic from Pixabay.
In this episode we chat with Erin Edwards, the Food and Drink Editor at Columbus Monthly (by day) and our reigning champion of the I'm Not "Really" a Bartender — amateur cocktail competition.She reflects on the event and shares some sage advice with our three competitors for the upcoming competition.
Do Scottish people actually like haggis? Or is it just another Deep Fried Mars Bar - a sort of tourism trick to get attention?We asked an expert, Rosalind Erskine. She's the Food and Drink Editor at the Scotsman, one of Scotland's national newspapers, and the host of Scran, a podcast all about Scottish food. We covered:The prevalence of haggis consumption in ScotlandThe various types of haggis availableThe occasion necessary to consume haggisThen we moved on to a quiz - asking Rosalind the five quickfire questions she asks her guests. But, before all that, Eamon provided a quick 101 on Burns Suppers.Have thoughts? Connect with 63 Percent Scottish on Twitter, Facebook or Instagram or contact us at 63percentscottish.com.Music by RomanSenykMusic from Pixabay.
In this episode, Sari talks to Food & Drink Editor at The Pitch, Sarah Sipple. Sarah writes about the new and exciting happenings around the city as well as a column called “KC Sipps.” She shares the key elements she's looking for while reviewing a local business, and what some of her favorite spots are in KC. Sarah's passion for the city is contagious through her writing. To read Sarah's articles, go to https://www.thepitchkc.com/author/sarah-sipple/ or find a printed copy of The Pitch. You can follow Sarah on Instagram at @sarahsipple and TikTok @Sarah.sipple. For more Kansas City content you can follow Sari at @kcbysari on Instagram and TikTok.
A Collingwood ochazuke hotspot, the shuttered Ima Project Cafe team's new Brunswick spot and a cafe that turns into an izakaya from two Nobu alum. Melbourne Food and Drink Editor, Audrey Payne, joins Around Town with the details of three buzzy new Japanese eateries. Plus, an incredible new gallery to visit this weekend. New episodes of Broadsheet Melbourne Around Town drop Monday, Wednesday, Friday each week. Subscribe on the LiSTNR app to make sure you don't miss an episode. And keep up-to-date on everything Broadsheet has to offer at www.Broadsheet.com.au, or at @Broadsheet_melb Broadsheet Melbourne Around Town is hosted by Katya Wachtel and produced by Nicola Sitch.See omnystudio.com/listener for privacy information.
You may think the corner-cafe classic is impossible to stuff up. But a great chicken sandwich requires a Venn diagram of deliciousness, perfectly balancing four key elements. To clarify: we're thinking of the old-school fresh picnic-style version with lots of mayo, here. No crumbed-and-fried pseudo-burgers or processed deli slices. Broadsheet Food and Drink Editor, and CS aficionado, Michael Harry joins Around Town with his idea of the perfect chicken sanga- and where to find it in Melbourne. New episodes of Broadsheet Melbourne Around Town drop Monday, Wednesday, Friday each week. Subscribe on the LiSTNR app to make sure you don't miss an episode. And keep up-to-date on everything Broadsheet has to offer at www.Broadsheet.com.au, or at @Broadsheet_melb Broadsheet Melbourne Around Town is hosted by Katya Wachtel and produced by Nicola Sitch.See omnystudio.com/listener for privacy information.
We asked Rosalind Erskine, the Food and Drink Editor at The Scotsman, five questions and challenged her to answer each in one minute or less. Here are the questions:In the battle between whisky and Irn-Bru, which is Scotland's *real* national drink?Scotland has five whisky regions – if you could only choose one region to drink from for the rest of your life, which would you choose?What is your favourite whisky-based drink for the deepest darkest part of winter?The names of whisky distilleries are notoriously difficult for Canadians and Americans to say – are there any that you have trouble with?In your opinion, what is THE whisky that every aspiring whisky connoisseur needs to have in their collection?Have thoughts? Connect with 63 Percent Scottish on Twitter, Facebook or Instagram or contact us at 63percentscottish.com.Music by RomanSenykMusic from Pixabay.
Is Scotland a whisky nation? Is that like asking whether the sky is blue? Of course, whisky is one of Scotland's national drinks (hello Irn-Bru!) and top exports. It's packed with historical importance, too. But, do modern Scots drink it? How do they drink it? When do they drink it? If I want to celebrate my Scottish heritage do I... need to become a whisky aficianado?Rosaline Erskine is the Food and Drink Editor at The Scotsman and the host of Scran, a podcast all about Scottish food and drink. She's also a big fan of whisky. That makes her the perfect person to ask about whisky culture in modern Scotland. We cover:The source of her own love of whiskyThe difference between single cask, single malt and blended whiskiesWhere and when Scots drink whiskyHow prevalent whisky consumption is in ScotlandHow you're supposed to drink whiskyWhere you can learn more about whiskyHave thoughts? Connect with 63 Percent Scottish on Twitter, Facebook or Instagram or contact us at 63percentscottish.com.Music by RomanSenykMusic from Pixabay.
Daniel and Ashlee are joined by Westword Food and Drink Editor, Molly Martin, to discuss Snacks for Dinner by Lukas Volger. More Food Media: Caroline Chamber's Newsletter What to Cook When You Don't Feel Like Cooking Cook this Book by Molly Baz Lukas Volger's Newsletter Family Friend Recipe of the Day Podcast Ruth Reichl's Newsletter La Briffe Saladish by Ilene Rosen Non-Food-Exclusive Media: CityCast Podcast The Art of Gathering by Priya Parker Westword Content and Upcoming Events: 2023 Best of Denver Out to Brunch on Saturday, June 10th Tacolandia on Saturday, August 19th
The Colorado Springs Indy's longtime Food and Drink Editor and critic Matthew Schniper (https://muckrack.com/matthewschniper) critically examines Colorado Springs' culinary culture along with guest chefs, restaurateurs and industry insiders.State of Plate does a deep-dive on Colorado Springs' food and drink scene, asking the core questions: Where are we now, where do we want to go, what are we doing right and wrong, and how do we advance? Throughout five episodes, we hear from more than a dozen chefs, restaurateurs, industry experts and food producers, talking everything from local culinary history and current marketplace challenges to celebrity TV culture, mental health in kitchens, cultural concerns and food-production ecosystems. State of Plate examines the scene from every angle, striving to make sense of a complex system, and offering a critical take on potential paths forward.The Colorado Springs Indy has been the alternative newsweekly voice for the Pikes Peak Region since 1993. Matthew Schniper has been a writer and editor at the paper since 2006. Read the Indy at https://www.csindy.com
Ashlee Redger (R&D Culinary Coordinator for Snooze Restaurants) and Molly Martin (Food and Drink Editor for Westword) join the podcast to discuss the April LOVEland Cookbook Group title: Cook This Book by Molly Baz. www.westword.com Reading recommendations: https://www.5280.com/category/eat-and-drink/ 50 Things to Bake Before You Die by Allyson Reedy: https://loveland.flatironslibrary.org/Record/.b30330737?searchId=31628346&recordIndex=1&page=1 Ready Player Two by Ernest Cline: https://loveland.flatironslibrary.org/GroupedWork/d0d6af6e-3a1a-5a9c-3fb5-2f8d449e6b9b/Home?searchId=31628444&recordIndex=1&page=1&searchSource=local
In this episode of On The Back Bar Podcast, Chris talks to Mark Sansom about the exciting return of a live ceremony for The World's 50 Best Bars, The new award 'Siete Misterios Best Cocktail Menu' and the relaunch of 50 Best Discovery. Mark is the Content Editor for 50 Best. He joined the brand in April 2019 after five years as Editor of Food and Travel, the world's leading gastronomic tourism magazine. Before that, he was Food and Drink Editor on Men's Health and News Editor at London's Squaremeal. When not eating and drinking in the name of good and proper research, he hits golf balls along the floor and cricket balls in the air. Enjoy! https://www.worlds50bestbars.com/ Best Cocktail Menu Submission Form ***** Join our community on Facebook! Beverage Network This podcast relies on our listeners to keep the show going! If you could support us by joining our Patreon it would really help this podcast grow. Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me. Or you can just buy me a coffee to say thanks with the link below! :) https://www.patreon.com/onthebackbar buymeacoffee.com/chrismenning ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast in the future. Head over to our website gastronomerlifestyle.com Contact me at christopher@gastronomerlifestyle.com
In our eighth episode airing on International Podcast Day, we chat with Bao Ong, Food and Drink Editor, Time Out New York. Tune in to hear Bao share his thoughts on:1) How his start as a newspaper reporter and culinary education enriched his food writing2) How he finds off-the-beaten-path restaurants and food businesses to cover3) Why he thinks independent restaurants are spearheading New York City’s dining revival4) What are some Do’s and Don’ts for getting his attention when pitching5) How private dining rooms may soon be in demand as restaurant guests seek out socially-distanced indoor settings6) How Time Out New York is grappling with its “Best of” roundups7) How restaurants and bars are continuing to open in New York City and why they remain a key priority of his coverage8) Why accompanying photos are a critical part of any pitchBao also addresses a listener question from Ed Schoenfeld, co-owner of RedFarm and Decoy in New York City and Chinese culinary authority with 50 years of experience, on the future of the city’s restaurants post-pandemic.Connect with Bao on Instagram and Twitter at @baohaus. See acast.com/privacy for privacy and opt-out information.
8-27-19 We're headed out to talk to other folks tonight, finding some folks who love mead, but aren't in the mead industry. Sam Slaughter (@slaughterwrites) is the author of Are You Afraid of the Dark Rum? and Other Cocktails for 90s Kids, which was released this past June. He currently works as the Food & Drink Editor for the men's lifestyle magazine the Manual and lives in Greenville, SC.His work has been featured in Maxim, Bloomberg, The Bitter Southerner, and many other places. Sam is a 90's kid from New Jersey, though he calls South Carolina home now. He first starting working with mead as a winemaking intern with Ken Schultz at Hidden Legend Winery in Victor, Montana. And he's exploring mead more now, and we're going to explore with him! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Guests: Sept 3 - Mateusz Blaszczyk and Krzysztof Jarek - EMMA/Mead Madness Cup Sept 10 - Meadcon East and Cornell Mead Intensive (off) Sept 17 - Traci Kuhfuss, Blacks Fairy Mead and Texas Mead Fest Upcoming Events Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Aug 31 - Brimming Horn Meadery - Viking Jerk Beard Competition Sept 5-7 MeadCon East Sept 7 - Folklore Brewing and Meadery - Pints for Pets Flower Girl Class Sept 13 - Meridian Hive - Muscles and Mead Bootcamp Sept 13 - House Bear Brewing - Design a Sign Workshop (with mead!) Sept 21 - Royal Manor - Mead Festival Sept 22 - Starrlight Mead - Mead Day Celebration and Fall Festival Sept 28 - Orpheus Meadfest - Tasting and Award Ceremony for Orpheus Cup Mead Competition Oct 5-5 and 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 6 - Starrlight Mead - 29th Annual A Tasteful Affair Oct 6 - Great Kiwi Mead Group - First ever New Zealand Mead Up at Remuera in Auckland - Contact Adam via the link here Oct 19 - Texas Mead Fest and competiton entries due Oct 1. Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!
8-20-19 Tonight at 9PM EST we're talking with Kent Waldeck, owner of Crafted Artisan Meadery in Mogadore, OH. Kent started homebrewing in around 2004, and like many homebrewers, ended up with mead. Kent worked for over a decade in Product Management and Marketing in consumer and B2B industries in North Carolina and Ohio before starting Crafted. Spending as much time as he can with his wife, Kristy, and their three sons traveling, camping and being outdoors is how he enjoys his time when he’s not busy whipping up their next seasonal release. Crafted’s story started in North Carolina where Kent Waldeck lived for nearly a decade prior to returning to his home state of Ohio. During his time in North Carolina Kent had started homebrewing and he was absolutely convinced that one day he’d try to open a brewery (along with every other homebrewer...ever). It was during this time that he came across mead in Charlie Papazian’s Complete Joy of Home Brewing and made his first batch. In 2008 Kent and his wife returned to Ohio to be closer to family and to start their own family. Although relocating for a job in Cleveland he was itching to start his own venture. That venture, though, was to start a meadery instead of brewery. Between 2009 and 2012 Kent would plan and eventually launch Crafted Artisan Meadery with Crafted ultimately opening it’s doors to the public in June of 2012. Adding session meads to the mix in 2013 allowed Crafted to expand the range of meads they offered and this breadth of category became a cornerstone of their vision and mission. Kent continued working full-time until 2015 when he was laid off and forced to jump headfirst into Crafted full-time. In the 7+ years since opening Crafted has won numerous Mazer Cup medals and they have grown their distribution footprint to include 10 states as of 2019. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: Aug 27 - Sam Slaughter - Food and Drink Editor at The Manual Sept 3 - Mateusz Blaszczyk and Krzysztof Jarek - EMMA/Mead Madness Cup Sept 10 - Meadcon East and Cornell Mead Intensive (off) Upcoming Events Aug 21 - New Day Craft Mead - Mead Education Au 25 - Heidrun Meadery - Bee Experienced, from flower to flute Aug 27 - Redstone Meadery - Yogis and Mead Drinkers Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Aug 31 - Brimming Horn Meadery - Viking Jerk Beard Competition Sept 5-7 MeadCon East Sept 7 - Folklore Brewing and Meadery - Pints for Pets Flower Girl Class Sept 21 - Royal Manor - Mead Festival Sept 22 - Starrlight Mead - Mead Day Celebration and Fall Festival Sept 28 - Orpheus Meadfest - Tasting and Award Ceremony for Orpheus Cup Mead Competition Oct 5-5 and 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 19 - Texas Mead Fest Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!
8-13-19 Tonight at 9PM EST we're talking with Kevin Martin, Head of Fermentation, Labs and IT at Goodroads Cider and Mead in Charlotte, NC. Kevin is a long time home brewer, since 1994. His first kit was a 'Slobber Porter', and his second beer was an Imperial stout/Dopple Bock/Barley wine hybrid (he was new). He read about mead in Charlie Papazian's 'New Complete Joy of Home Brewing', went out and bought a commercial example, and decided he wanted to try it out. His first batch was, in his words, 'ugh'. Then it became a challenge. He ended up making mead for his wedding, and started competing in 2001. He went on to be North Carolina Mead Maker of the Year on the Top Three plaque 13 times, with 4 first places between 2001 and 2015. He has hundreds of medals and ribbons in competition for mead. He has gotten his BJCP National Judge and MJCP judge credentials. In 2017, he went pro as head of fermentation at Good Roads. Kevin is married and has a daughter and a cat, and a member of the Carolina Brew Masters brew club, which was the winner of the first AHA Radagast Award (Kevin was president that year). Good Roads opened on St. Patrick's Day, 2017, and is both a cidery and meadery. The name comes from a play on majority owner Brian Beauchemin's last name, which means "wonderful path" in French. They are currently serving in their tasting room, and selling to individuals in growlers, but plan to have a bottling line up soon. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: Aug 20 - Kent Waldeck - Crafted Artisan Meadery Aug 27 - Sam Slaughter - Food and Drink Editor at The Manual Sept 3 - Mateusz Blaszczyk and Krzysztof Jarek - EMMA/Mead Madness Cup Sept 10 - Meadcon East and Cornell Mead Intensive (off) Upcoming Events Aug 16 - Honnibrook Meadery - Steve Selinsky LIVE Aug 18 - Bos Meadery - Open Mic Night Aug 21 - New Day Craft Mead - Mead Education Au 25 - Heidrun Meadery - Bee Experienced, from flower to flute Aug 27 - Redstone Meadery - Yogis and Mead Drinkers Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Sept 7 - Folklore Brewing and Meadery - Pints for Pets Flower Girl Class Sept 21 - Royal Manor - Mead Festival Sept 22 - Starrlight Mead - Mead Day Celebration and Fall Festival Sept 28 - Orpheus Meadfest - Tasting and Award Ceremony for Orpheus Cup Mead Competition Oct 5-5 and 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 19 - Texas Mead Fest Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!
This week, Travel Today with Peter Greenberg comes from the Mandarin Oriental, Miami in Miami, Florida. Joining Peter is Jen Karetnick, Author of The 500 Hidden Secrets of Miami, as she gives us her list of favorite lesser-known spots around Miami and the not-to-miss locations for this summer, including the Venetian Pool. Mandarin Executive Chef Mark McDonnell on the secrets of Peruvian cuisine in Miami and what the kitchen’s ORCA machine actually does. Plus, Laine Doss, Food and Drink Editor for Miami New Times , with a real-time report on the food explosion that has occurred in Miami in the last 10 years. There’s all of this and more as Travel Today with Peter Greenberg comes from the Mandarin Oriental, Miami in Miami, Florida.
This week, Travel Today with Peter Greenberg comes from the Mandarin Oriental, Miami in Miami, Florida. Joining Peter is Jen Karetnick, Author of The 500 Hidden Secrets of Miami, as she gives us her list of favorite lesser-known spots around Miami and the not-to-miss locations for this summer, including the Venetian Pool. Mandarin Executive Chef Mark McDonnell on the secrets of Peruvian cuisine in Miami and what the kitchen’s ORCA machine actually does. Plus, Laine Doss, Food and Drink Editor for Miami New Times , with a real-time report on the food explosion that has occurred in Miami in the last 10 years. There’s all of this and more as Travel Today with Peter Greenberg comes from the Mandarin Oriental, Miami in Miami, Florida.
This week, Kat Kinsman, Senior Food and Drink Editor at Extra Crispy, former Editor at Tasting Table, and founding editor of CNN’s Eatocracy, discusses her book, Hi, Anxiety, which attempts to eliminate the stigma around mental health issues among members of the food industry. Kat explains how from a young age she offered to feed people in order to combat her loneliness. She discusses her own anxiety as well as her commitment to providing helpful resources and facilitating conversations about mental health within the food community. Kat has been a professional food writer for ten years, and recently, because of her job at Extra Crispy, has become one of the foremost experts on breakfast foods. In this episode she discusses her love for the perfect egg and piece of toast. She also mentions some of her favorite breakfast spots around the country, which range from restaurants to drive-throughs to 24-hour diners. Kat’s advice to budding food writers is to focus on a specific niche within the industry, as well as to be honest and personal on social media platforms.
This week on Snacky Tunes, Darin Bresnitz and guest co-host Jordana Rothman, Food & Drink Editor at Time Out New York, flip the normal show format and welcome the musical guest Tal National with an energetic, danceable tune! Hailing from Niamey, the capital city of Niger, their music is joyously hypnotic, a highly unique contribution to West African guitar music. With its lightening fast rhythms and rotating cast of vocalists, this makes for a unique Snacky Tunes experience! Darin and Jordana ask how a group known for its five hour sets can contain that energy in an album that only lasts so long, such as their new album Zoy Zoy, out now on Fat Cat Records. Have they enjoyed their time in NYC? Have they found good Nigerian food on the road? Tune in for answers and amazing live music. In the second half of the show, Heritage Radio Network host of The Main Course and neighbor/owner of Momo Sushi Shack, Phillip Gilmour joins in the fun talking about his new sandwich shop venture “Hi Hello!” located off the Jefferson subway stop in Brooklyn. Talking about why he decided to go from sushi to the sandwich biz, Phil elaborates how disappointed he’d been in other sandwiches and how he decided to change that for himself. Sifting through interesting ingredient combinations as well as Jordana’s thoughts on brunch, Phil shares thoughts on being a restauranteur and the message he’s trying to spread with food. This program was brought to you by Whole Foods Market. “What makes a bad sandwich is people either don’t use enough salt, enough spice, or enough acid.” [35:44] “I’m not a one trick pony. I’m not just obsessed with Japanese things, I’m obsessed with life!” [54:08] —Phillip Gilmour on Snacky Tunes
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