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Jordan survived another another trip to The Sin, living to tell the tale to Max and a few Air Jordan LA wildfire fundraiser all-stars; and it was all hotel room essentials, cookie hospitality, falling aggressively off the wagon, exclusive wagyu, cretin dots, a Ferris Bueller amount of tequilla, and all the infamous celesital waters of The Fontainebleau Las Vegas. Then, the fellas review a night at Holbox where there was Bubbles fame, Jordan's education IRL depite a great idea to enhance a tasting menu dish, and the perfect savory dessert to end it all. Plus, Max vs. Eater LA sushi reviews, California Chicken Cafe advice, and what happens if Jordan checks out. This episode of Air Jordan is brought to you by Fontainebleau Las Vegas. Visit Fontainebleaulasvegas.com to book your room now.
This week, we chat with Chef Daniel Holzman, who owns Danny Boy's Famous Original, a two-location operation in Los Angeles, California. We spoke with Daniel a few days before the catastrophic wildfires broke out in LA. So, our conversation with Daniel focused on his career, the growth of Danny Boy's and what he has learned in the restaurant business. Danny Boy's locations are currently safe. We would like to recognize Danny Boy's, who has quickly provided sanctuary for those affected. Both pizzerias are feeding the community, firefighters and first responders. More background on Daniel: Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for four years until (at the suggestion of chef Eric Ripert) he attended the CIA. He then accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis Palladin (and worked alongside Wylie Dufresne and Sam Mason, among others). He went on to begin what would ultimately become a 10-year culinary journey through some of the West Coast's finest restaurants, including The Campton Place, The Fifth Floor, Aqua and Jardinière.In 2010, he co-founded The Meatball Shop in New York City. The fast-casual mix-and-match menu of meatballs was an instant hit. Five more locations of The Meatball Shop opened in NYC in quick succession, and he also co-authored The Meatball Shop Cookbook, published in 2011.He moved to LA in 2019 to embark on a new passion -- pizza -- and opened Danny Boy's Famous Original, the slice joint of his childhood dreams, in 2021. Describing the years-long his years-long odyssey to perfect the New York-style slice: "As a classically trained chef, I approach pizza with reverence. Pizza isn't fast food; it's one of America's most important dishes. And to understand how to make it great, I deconstructed everything about it. I searched out masters across the country, learned the history, and sampled thousands of pies. I interrogated oven makers, traveled to tomato farms, tried grains from countless flour mills, and experimented with the perfect cheese blend."Since opening, he's received praise from LA Magazine for his "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it"; LAist for being a "NY-style pizzeria that absolutely rips"; and Eater LA, which claimed "There may be no better New York-style slice spot in LA than Danny Boy's right now.” He just opened his second location of Danny Boy's this past summer, and has his sights set on a third.He's also the co-author (with Matt Rodbard) of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. (Some of the questions they answer include: "Why does pasta always taste better in a restaurant?", "When is it okay to cook with frozen vegetables?", and "What is baker's math, and why is it the secret to perfect pastry every time?")Last but not least, he also co-hosts On the Line, a podcast during which he and co-host Chef Amanda Freitag interview culinary innovators.More on the LA WildfiresAmong the horrible devastation from the wildfires in Los Angeles, we know there were pizzerias have been lost. Our new Senior Editor Kate Lavin is reporting on the LA Wildfires and the Pizza Community, including local pizzerias directly assisting the efforts on the ground, as well as Slice Out Hunger, who is rallying pizzerias in a fundraising effort to provide emergency funds. Read Kate's s
The fires burning through Los Angeles now are already the worst in the history of California, a state known for its wildfires. Thousands have lost their homes, and nearly 180,000 have been forced to evacuate. What is it like to be in the city on fire? In this episode: Manuel Rápalo (@Manuel_Rapalo), Journalist, Los Angeles Mona Holmes (@monaeats), Eater LA reporter Episode credits: This episode was produced by Amy Walters, Sonia Bhagat, Chloe K. Li and Tamara Khandaker with Phillip Lanos, Spencer Cline, Melanie Marich, and our host, Malika Bilal. Our sound designer is Alex Roldan. Our video editor is Hisham Abu Salah and Mohannad al-Melhem. Alexandra Locke is The Take’s executive producer. Ney Alvarez is Al Jazeera’s head of audio. Connect with us: @AJEPodcasts on Instagram, X, Facebook, Threads and YouTube
On this episode of @empoweredwithgina co-founder and visionary behind Legacy Full Circle Financial & Insurance Services, Corissa Hernandez, shares her journey as the proud daughter of Mexican immigrants, from teaching in Los Angeles public school system to starting a financial services firm and multiple LA craft beer and wine bars. Corissa's work has been in The Los Angeles Times, ABC VistaLA, LA Magazine, EaterLA, Telemundo, UCLA Magazine, and more. Today, Corissa successfully runs her three businesses while still working to give back. She has partnered with over 100 creatives, aspiring entrepreneurs, small business owners, and restaurateurs of color. Through her work, she shares advice, words of wisdom, and everything she wishes she would've known in business through her mentorship sessions with other spirited entrepreneurs like herself. Keep up with Corissa on her Instagram by following her here: https://www.instagram.com/corissahernandez/?hl=en Like this episode of @empoweredwithgina ? Don't forget to subscribe! ✨ Interested in joining the Empowered With Gina membership community? Check out opportunities here!
We really, really love what Rob Martinez is doing on YouTube and TikTok. Rob is behind the voice and visuals of Eating With Robert, a delightful series of dispatches from restaurants around the world. As we find out in this interview, Rob has a film background and started his own feed as a way of highlighting his favorite New York City pizzerias, diners, Egyptian fish grills, and Turkish kebab sellers. Rob is doing the work, scouting and shooting the types of places journalists like Jonathan Gold, Ligaya Mishan, and Robert Sietsema became famous for writing about. Rob is as much of a “food writer” as any of us in the industry, and it was cool to learn about his approach, and some of his favorite places around the world.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The re-opening of Brooklyn's Kellogg's Diner in Brooklyn, Lola's is one of our favorite new NYC restaurants, Famille du Vin canned wines are so good (and shoutout to Leitz Eins Zwei Zero Non-Alcoholic Sparkling Riesling too), Eater LA published a terrific package of stories about the new restaurant influencers, and how TikTok is transforming Los Angeles's dining scene one swipe at a time. Also, some thoughts on the new New York Chinatown restaurant Bridges, and we finally made it to Yang's Kitchen in the San Gabriel Valley and it totally delivers.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM ROB MARTINEZ:Lodi's Pizza [TikTok]Kebab Cafe [TikTok]The Original Influencers [Eater LA]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Today on The LA Food Podcast presented by Rusty's Chips… how are influencers transforming LA's restaurant scene? What does a legendary San Bernardino restaurant have to do with political polarization? And why did one Little Tokyo mochi manufacturer inspire a long-form feature in the New York Times? Father Sal is with us to discuss all of the above, beginning with a deep dive into Eater LA's four-story package on the dreaded “i” word - influencers. Are they adding something valuable to the overall conversation? Or are they scammers that everybody from restaurants to consumers should be wary of? As always, we have the definitive, unquestionable, and unchallengeable answers, for you dear listener, so get excited, cuz this conversation is Lox Level 9.9. In Part 2, I caught up with the iconic Dominick DiBartolomeo at The Cheese Store of Beverly Hills. While The Cheese Store has been in business since the 60s, the latest iteration on Santa Monica Blvd is making waves that have the LA's culinary nerds abuzz with excitement. Dom and I talk about all things cheese and sandwiches, we learn what his favorite cheeses are right now, and which cheese he would eat if he could only pick one to consume for the rest of his life. He tells us the crazy lengths he goes to to source his incredible product, and how he goes about forging relationships with LA's best chefs. Talking to Dominick felt like talking to a long-lost relative, and that's not just cuz we're both Italian. He's a true gem of a human being, and I can't wait for you to brie this conversation. I mean, hear this conversation. As always please consider leaving us a rating or a review wherever you listen to podcasts. I'm your host Luca Servodio and without further ado, let's go Dodgers and let's chow down. Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ The Cheese Store of Beverly Hills https://www.cheesestorebh.com/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini Abdo Hajj – Get 10% off at Rusty's Chips using code “LACOUNTDOWN” https://rustyschips.com/discount/LACOUNTDOWN -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods cc: Gustavo Arellano, Bill Esparza, Meghan McCarron, Pete Wells, Steve Martin, Mona Holmes, Cathy Chaplin, Rebecca Roland, Matthew Kang, Gab Chabran --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support
We chat with Michelin Star awarded chef Wes Whitsell, currently cooking in Los Angeles with projects Mama's Boy & The Waterfront Venice. We discuss boxed cake, colonoscopies, the differences in dining in Los Angeles & New York City, cooking from your nuts, faking it until you make it, and oh so much MORE! @chefweswhitsell @mamasboy @thewaterfrontvenice Mentions: @gjelinarestaurant @evanfunke @blairs.silverlake @littleowlnyc @chefpjcalapa @mareanyc @joecampanaro @hatchethall @osterialabuca @sohohouse @hauserwirth @manueladtla @the_thejgold @hatchetchief @cervosnyc @claud_nyc @unsqgreenmarket @lostacos1 @courage_bagels @somtumderny@losmariscos1 @saffysla @charcoalrestaurants @bestiadtla @baveldtla @rafsnewyork @mussoandfrankgrill @josiahcitrin @langersdeli @katzsdeli @joeandpats @doughnuttery
Do you love food, travel, or have a business in this niche? Today's fun episode is all about stories involving local food and travel stories. Whether you make a consumable product or have a travel related product or business, our guest shares all the ways you can pitch and get featured and tell your story to a wider audience. Kristie Hang is a food, travel, and Asian culture Host & Journalist seen on Eater LA, CNN, Food Network, Netflix, KTLA, and more! Tune in and be warned--you might get hungry after listening to this episode!Here's What We Cover In the Episode and More:The advantages of freelance writing, including the freedom to pitch stories to multiple editors and showcase diverse culinary cultures.Seamless connection between food and travel journalism.Challenges of creating seasonal and engaging content.Current trends in the food industry.Tips for crafting effective pitches, emphasizing clarity, personalization, and relevance.Follow up etiquette and provide value to recipients. Kristie's favorite dining spots, including a unique home-based Malaysian food service in LA.Unconventional stories such as the alleged boba shortage during COVID.The worlds of food and travel journalism offer unique opportunities to explore diverse cultures through cuisine. By understanding the economic pressures on small businesses and the true costs behind dining experiences, consumers can make more informed choices and support local enterprises. Additionally, effective pitching and PR techniques are necessary for both journalists and small businesses to create meaningful connections and share compelling stories with the world. Product Businesses! Download my free HOW TO GET INTO A GIFT GUIDE/PRODUCT ROUND UP roadmap for free HERE to get more sales and traffic to your site this season.If you want to land your first feature for free without any connections, I want to invite you to watch my PR Secrets Masterclass, where I reveal the exact methods thousands of bootstrapping small businesses use to hack their own PR and go from unknown to being a credible and sought-after industry expert. Register now at www.gloriachoupr.com/masterclass.Watch the #1 PR Secrets Masterclass to get you featured for free in 30 daysJoin the Small Biz PR Facebook Group to get the best PR TipsDownload the 10 ways to get free PR for your small businessDM the word “PITCH” to us on Instagram to get a pitching freebie https://www.instagram.com/gloriachoupr Connect with Gloria Chou on LinkedIn- https://www.linkedin.com/in/gloriATTENTION PRODUCT OWNERS! Get the once in a lifetime opportunity to get your product in front of BuzzFeed! On 6/26, we have BuzzFeed's small business and gift guide journalist coming into our PR Program to meet our members and coach them on how to get their products on a platform like Buzzfeed that gets MILLIONS of views per month! Don't miss your opportunity to get your products on BuzzFeed! Go to www.prstarterpack.com to get on this exclusive call and meet her in our private FB group!
When most people think of a burrito, the “mission-style” burrito probably comes to mind. Rice, beans, meat – and maybe guacamole or salsa – wrapped in a giant flour tortilla and served in foil. Popularized across the country by the Chipotle chain, the mission-style burrito has its roots in the Mission neighborhood of San Francisco. But just because it's the most popular, is it the best? Los Angeles and San Diego each provide their own unique offerings and in a state as diverse as California, burritos are always evolving. We'll revisit the legends around some popular burrito varieties, learn about your favorites and try to settle if there's one style that deserves to be called California's burrito. Guests: Bill Esparza, writer, Eater LA; author, "L.A. Mexicano: Recipes, People and Places" Cesar Hernandez, associate restaurant critic, San Francisco Chronicle Luke Winkie, staff writer, Slate
Struggling to find purpose after the pandemic's disruptions? You're not alone. In this episode, Winnie Yee-Lakhani, Founder & Chef of Smoke Queen Barbeque, shares her inspiring story of resilience and reinvention. What You'll Learn: - Overcoming the difficulty of laying off employees. - Channeling passion into a new dream career. - Building a thriving business despite online negativity. - Organic social media marketing strategies for success. - Plus, hear how Winnie landed features on The Kelly Clarkson Show, The New York Times, and Eater LA – without a PR team! Connect with Winnie: - Website: www.smokequeenbbq.com (SEO: Smoke Queen BBQ) - Instagram: @smokequeenbbq (SEO: Smoke Queen BBQ Instagram) - Bonus: Catch Winnie on Food Network's BBQ Brawl, which premiered on Monday, May 9, 2022! (SEO: BBQ Brawl Food Network) Connect with Samorn: - LinkedIn: www.linkedin.com/in/samornselim. - Book: “Belonging: Self Love Lessons From A Workaholic Depressed Insomniac Lawyer” at https://tinyurl.com/swpc578c. - Weekly career tips by signing up for our newsletter at www.careerunicorns.com. - 1:1 coaching: Send a message at www.careerunicorns.com for a free consultation.
Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have a great interview that has been years in the making. Matthew Kang is the longtime editor of Eater LA and is plugged into all things in LA's Koreatown. In this conversation, we get into the big topics of the day in Los Angeles and have a spirited NYC vs. LA Koreatown debate. The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 4), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Some hotels are turning their bar lounges into dining experiences and right now it's all about elegant après-ski chalets. At the Fairmont Century Plaza hotel in Los Angeles, which recently underwent a 2.5 billion USD renovation, the après-ski experience takes you directly to the slopes. This luxury hotel has transformed its outdoor bar lounge patio into a twinkling winter wonderland with Swiss chalets. The lobby bar patio has been converted into luxuriously appointed whimsical and cozy Alpine wood chalets with authentic winter trimmings. It's a partnership with the champagne brand Veuve Clicquot. The experience includes an idyllic photo opportunity on a skidoo and après-ski delicacies that include a three-course menu and choices of four festive winter cocktails. Ramon Bojorquez, Executive Chef at the Fairmont Century Plaza and its Lumiere Brasserie, says the concept is to create a seasonal experience for guests. They have curated a menu that would be authentically found on a European ski trip. “From the culinary perspective, we thought it would be a great idea to give somebody a warm hug. So we chose dishes that are representative of something that is warm and thought out, so, the fondue is obviously a classic and we thought a dish such as a braised beef cheek or even a schnitzel would be something warm and filling for somebody who comes off the slopes,” says Bojorquez. Matthew Kang, Senior Editor, EATER LA, a culinary website, says it's a good idea for restaurants to make themselves stand out. “For high-end hotels, you want to provide something different. You want to have a unique experience for even the well-heeled traveler and as well-heeled as one might be, going and taking your family on a trip to Europe, it's timely, it's expensive, it's a hassle so this is really something that is more convenient. We have something that gives you a very similar feel. It gives you something that is fun and shareable ultimately. You're going to put this on your social media and you're kind of going to get the same amount of clout. It's still a fun time,” says Kang. This article was provided by The Associated Press.
durée : 00:04:30 - La faute aux jeux vidéo - par : Olivier Bénis - Ce matin, on renomme cette chronique "La faute aux musiques de jeux vidéo"... Car je voudrais vous parler, non pas de la bande originale d'un jeu, mais d'une seule chanson. Et pas n'importe quelle chanson : l'une des plus marquantes de l'histoire du jeu vidéo.
Today on our episode #374 of All in the Industry®, Shari Bayer has a special "On the Road" show from the LA Chef Conference 2023, a premier industry conference on the West Coast, which took place on Monday, October 30th at the LA Trade-Tech's Culinary Arts Pathway, and was founded by Brad Metzger of Brad Metzger Restaurant Solutions, who was our guest on Episode #368 for a preview of the event along with nationally acclaimed chef Sherry Yard of Bakery By the Yard. As a part of the conference, Shari signed copies of her new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook), with cookbook and culinary shop, Now Serving. Our show features two interviews -- first Shari chats with Courtney Storer, Chef & Culinary Producer of the hit TV series, The Bear, now streaming on Hulu. Courtney is a chef with more than 15 years of experience in restaurants, and the sister of Christopher Storer, the creator of the The Bear. As the show's culinary producer, she has been responsible for the food that is presented in each scene, as well as for the culinary skills of the cast, and getting the writers, cast, and crew acclimated to the culinary world the series takes place in. Courtney has worked in high-profile kitchens from Verjus in Paris to Jon & Vinny's in L.A. Second, Shari speaks with Matthew Kang, Lead Editor of Eater LA. Matthew has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. His work has been featured in Angeleno Magazine and TASTE Cooking. He is the host of K-Town, a YouTube show covering Korean American food in America. Previously he was a commercial bank analyst and received a business degree from the University of Southern California. Thanks and congratulations Courtney, Matthew, Brad, and everyone involved in #LAChefCon! Wonderful to be a part of! Today's show also features Shari's PR tip to embrace a nickname, speed rounds, and Solo Dining experience at LULU, an open-air courtyard restaurant at the Hammer Museum in Westwood, LA, celebrating good food that is good for the planet; founded by legendary chef, food activist, and Chefwise contributor Alice Waters, and acclaimed chef, writer, and cookbook author David Tanis. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook** Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
We're joined today by writer and editor Virali Dave to talk all things Negronis. Virali is a well-versed and passionate consumer of cocktail culture, and the well loved Italian cocktail has been an obsession of hers as of late. She joins us to talk about the cocktail's origins, how to tell if your bartender's making you a good one, and where to find the five best versions around the City of Angels. We also spend some time talking about her journey as a food writer, from her humble beginnings fact checking at The Ringer, to her most recent experience writing and editing some pretty awesome pieces for Eater LA. Also... there have been some important developments with respect to legal street vending in Los Angeles. In October, LA City Council Member Hugo Soto-Martinez introduced a motion that could have some pretty significant ramifications for LA's street vendors. We're joined by Doug Smith of Inclusive Action for the City to break down what it all means. Helpful links: Virali on IG https://www.instagram.com/virali/?hl=en Virali's article on Rendition Room https://la.eater.com/2023/9/11/23863248/rendition-room-speakeasy-studio-city-scott-warren-bartender-feature Rendition Room https://therenditionroom.wildapricot.org/ Margot https://www.margot.la/ Grandmaster Recorders https://grandmasterrecorders.com/ Baar Baar https://www.baarbaarla.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support
We're joined today by Farley Elliott. One of Los Angeles' preeminent voices in food media, Farley's been bringing us mouth-watering stories for more than a decade via the likes of LAist, LA Weekly and, more recently, in his capacity as Senior Editor of Eater LA. Farley recently announced that he'd be leaving Eater for a new adventure as the So Cal Bureau Chief of SF Gate, where he's already gotten off to a fast start, covering interesting topics ranging from In N Out Burger's reclusive founder to the LA dude who went viral for ordering a scooped, gluten-free bagel at a New York City bagel shop. Farley tells us the story of how we went from eating poutine and Thousand Island dressing on his family's dairy farm in upstate New York, to traversing the South Land for the tastiest bites and stories our region has to offer. It's a conversation full of delicious anecdotes, lessons learned and thoughtful reflections on what it means to report on food and restaurants in a city like Los Angeles, and what he hopes to accomplish in his new role with SF Gate. And oh yeah, there's even a bit about a viral video featuring tiny hamsters eating tiny burritos. Don't say I never gave you anything, dear listener. Helpful links: Farley's page at SF Gate https://www.sfgate.com/author/farley-elliott/ Farley on Instagram https://www.instagram.com/overoverunder/?hl=en Farley's book on street food https://www.amazon.com/Los-Angeles-Street-Food-Tamaleros/dp/1626199914 Tiny hamsters eating tiny burritos https://www.youtube.com/watch?v=JOCtdw9FG-s --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support
PESO is a Modern Filipino-American Neighborhood Restaurant and Lumpia Bar by Eater LA nominated “Best Chef of Los Angeles” Chef Ria Dolly Barbosa. Specializing in contemporary Filipino-American cuisine, natural wine, craft cocktails, beer, baked goods. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/
Getting the word out about your business requires a mix of marketing techniques, but should working with influencers be one of your marketing strategies? On the one hand, influencers can help spread the word about your business, but on the other, influencers can take advantage of businesses and have less credibility than journalists. In this episode, Karen Stabiner talks about the challenges and downsides of working with influencers, particularly in the restaurant industry. 3:57 – Karen shares how she became interested in writing as a career when her eighth-grade teacher told her she was good at writing. 5:26 – Karen talks about how her family owned a restaurant supply company and how she spent a lot of time in restaurants as a kid. 9:25 – Karen describes the difference between journalists and influencers. 18:04 – Karen shares advice for working with influencers. 17:33 – Karen explains what journalist ethics are. 26:02 – Karen answers whether there are any good influencers. 33:40 – Karen talks about shakedown influencers. 38:52 – Nancy asks if influencers and journalists will ever become the same. Quote “I am a journalist. I am also a consumer of information. We need to take a moment and reflect on where we are getting our information, what the source is, what the quality of it is and whether we wouldn't like a little more. Influencers are like a snack. Journalists are like a meal.” – Karen Stabiner, Journalist and Author Links: The New York Times: “Social Media Influencers Are Holding Restaurants Hostage”: https://www.nytimes.com/2023/07/24/opinion/social-media-influencer-restaurants.html “The Great Gatsby” by F. Scott Fitzgerald: https://www.amazon.com/Great-Gatsby-F-Scott-Fitzgerald/dp/0743273567 “Charlotte's Web” by E. B White: https://www.amazon.com/Charlottes-Web-B-White/dp/0061124958 “American Prometheus” by Kai Bird and Martin J. Sherwin: https://www.amazon.com/American-Prometheus-Triumph-Tragedy-Oppenheimer/dp/0375726268 Listen to Matt Ginn's episode on The PR Maven® Podcast. About the guest: Karen Stabiner was for three years the West Coast editor of The Counter, a nonprofit digital newsroom, until its untimely demise in May 2022; her work contributed to a 2021 SABEW award for general excellence. She is the author of “Generation Chef,” which follows a young chef as he opens his first restaurant and chronicles the upheaval in the riskiest of businesses. Her other books include “To Dance With the Devil: The New War on Breast Cancer,” a New York Times Notable Book, and her personal favorite, “My Girl: Adventures With a Teen in Training.” While the dignified label for what she does is narrative nonfiction, or immersion journalism, she prefers to think of herself as a fly on the wall. She has also written two cookbooks and two novels. Her work has appeared in numerous publications, including The New York Times, the Wall Street Journal, the Los Angeles Times, Eater LA, Columbia Journalism Review, The New Yorker, Gourmet (a James Beard award finalist), Saveur, Vogue and Mother Jones. Karen was a founder of an alternative newspaper in Santa Barbara, California, and graduated from the University of Michigan. Karen spent 10 years as an adjunct professor in the M.S. program at Columbia University Journalism School, where she created a class in food writing and taught reporting and feature writing. Looking to connect: Email: karenstabiner@gmail.com LinkedIn: https://www.linkedin.com/in/karen-stabiner-54086b31 X: @kstabiner Website: www.karenstabiner.com
Part 2 of our conversation with Sharon! Last time on bamboo & glass, we focused on the beginnings of her content creation journey and the tribulations that came with the new chapter. In this episode, we'll chat more about specifically confidence and self-love, and how they go hand-in-hand with putting yourself out there both online and offline, especially when it comes to dating~About Sharon Lee:Sharon Lee loves food, media, and Asian American culture. Sharon is a restaurant + media critic who shares her favorite Koreatown/LA spots as well as her takes on whatever show she's watching (probably a reality dating show on Netflix.) Born in Memphis, Tennessee but raised to be a proud Korean American by Los Angeles, Sharon is grateful to be embraced by Koreatown. Sharon is training for the LA Marathon with Koreatown Run Club, volunteers at Bicycle Meals, and loves to have her Korean corrected by the ajumma's at various Koreatown establishments. Sharon contributes for Netflix Golden, Infatuation LA, Eater LA, Sundae School, and many more fun upcoming projects—stay tuned :)⟡ tiktok: @helloimsharonHow to support bamboo & glass:
Posting online is scary - especially when you come in with preconceived notions of what it means to gather a following and to put work into that. We spoke with Sharon Lee, a TikToker best known for her LA recs, loving advice from her dad, and hot takes on media, about her journey into TikTok - how she hated (and still hates) influencer culture, how she positions herself to make this endeavor meaningful, and how she even deals with negative feedback from judgmental friends and getting canceled.Part 2 coming next week!About Sharon Lee:Sharon Lee loves food, media, and Asian American culture. Sharon is a restaurant + media critic who shares her favorite Koreatown/LA spots as well as her takes on whatever show she's watching (probably a reality dating show on Netflix.) Born in Memphis, Tennessee but raised to be a proud Korean American by Los Angeles, Sharon is grateful to be embraced by Koreatown. Sharon is training for the LA Marathon with Koreatown Run Club, volunteers at Bicycle Meals, and loves to have her Korean corrected by the ajumma's at various Koreatown establishments. Sharon contributes for Netflix Golden, Infatuation LA, Eater LA, Sundae School, and many more fun upcoming projects—stay tuned :) ⟡ tiktok: @helloimsharonHow to support bamboo & glass:
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In this episode, Nyesha and Jeffrey discuss Nyesha's career journey, what it's like being on TV, how food can bring people together, and much more… Watch this episode on YouTube: https://youtu.be/aLtTVfy1d7M Learn more: Recording date: 12/5/22 Instagram: https://www.instagram.com/nyeshajoyce/ Website: https://www.nyeshaarrington.com/ TedX talk: https://www.youtube.com/watch?v=nw4owe_WdBs Plateworthy with Eater: https://youtube.com/playlist?list=PLUeEVLHfB5-Sr228v7G2sTyVfh8tsHePY Chef Nyesha J. Arrington has been in love with the kitchen since cooking alongside her Grandmother at a young age. Born in Southern California, Arrington was introduced early to diverse foods such as bulgogi, octopus, and homemade kimchi during the first stages of life which these experiences infinitely shape Arrington's palate development and her ideas about cooking and culture. By integrating flavors and techniques from around the world, Arrington is able to create a global style that is both personal and unparalleled. A graduate of the Art Institute of California in Los Angeles, Arrington draws from a fine dining background and has worked with the legendary French chef Joel Robuchon and Melisse. The late Jonathan Gold placing both of her California restaurants in the “Best 101 of Los Angeles”. Arrington is celebrated for her advocacy of using farm fresh, locally, and responsibly sourced ingredients and has been featured on the Los Angeles Times, Food & Wine, GQ, Cooking Channel, Essence Magazine, Life and Thyme, and Eater LA for her accomplishments in the culinary industry. Partnerships with Facebook, Tastemade, Nike, PBS continue to advocate for her culinary vision for the world. Additionally, Arrington has headlined Austin Food & Wine, Los Angeles Food Bowl, Disney California Adventure® New York Food & Wine Festival, and most recently was featured on the Cover of The Rachael Ray Everyday (March 2019) and Delta Airlines' Sky Magazine (May 2018). Today, Arrington owns and operates a full-service Chef consulting & catering business. While traveling around the globe for speaking engagements and dinner collaborations. Her greatest enthusiasm will always be diving into the creative process and cooking “Food that Hugs the Soul.”
In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and special host, Rev “The Marketing Guy” bring you this episode on the road from the Fast Casual Executive Summit in Indianapolis. They chat with Kathy Doyle, President and Publisher at Networld Media Group, Jim Bitticks, President and COO at Dave's Hot Chicken, Zack Oates, Founder and CEO at Ovation and André Vener, Partner at Dog Haus. Kathy Doyle stops by to talk about the Fast Casual Executive Summit that is now in its seventeenth year. When they started this model it was about bringing fun networking and learning together to the industry. Doyle says, “I mean I don't care what you do for a living no matter how much you love it. Some days are longer than others. So when you can throw some fun in there and people are having a good time, a lot of things get done and deals get done and people learn and they move forward when they're on the road.” She adds, "so that's the real mission of the Fast Casual Executive Summit.”Dave's Hot Chicken president and chief operating officer, Jim Bitticks stops by to talk about the brand and its start. He says, “Dave's Hot Chicken is a concept that started in a parking lot just five and a half years ago with three guys, nine hundred dollars, an igloo ice chest, an E-Z Up and a portable frier.” Bitticks adds, “They got strategically lucky that a Farley Elliot, a blogger from Eater LA came in on the third day and loved it, posted a blog article on it. The next day they were wrapped around the block and it never stopped.” Dave's Hot Chicken has 84 locations today. Oates, the founder and CEO of Ovation, stops by to chat about the show and The Perfect Pitch, which was a global contest like Shark Tank for fast casual brands. Oates said the winner was Flake Pie, out of Utah. When asked why Oates comes back to Fast Casual Executive Summit each year he says, “This is such a good place to not just meet people but reconnect with people and this is something that's really fun, as I was looking through the agenda last night it's like every single panel has an Ovation customer on it. Which is really cool to see because when we came here two years ago we did not have a single customer that was here.” André Vener, Partner at Dog Haus shares what to expect in his session, he says they will be talking about ghost kitchens and what is going on in that space including Dog Haus' Kroger partnership they have with Kitchen United. They talk about it being a unique opportunity in a grocery store. Dog Haus was created by three friends in 2010 with a passion for hot dogs. Vener says they have about 75 locations, in 20 states. To hear the branded quickfire with the guests, technology that Dave's Hot Chicken has added and more check out this episode Hospitality Hangout.
In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and special host, Rev “The Marketing Guy” bring you this episode on the road from the Fast Casual Executive Summit in Indianapolis. They chat with Kathy Doyle, President and Publisher at Networld Media Group, Jim Bitticks, President and COO at Dave's Hot Chicken, Zack Oates, Founder and CEO at Ovation and André Vener, Partner at Dog Haus. Kathy Doyle stops by to talk about the Fast Casual Executive Summit that is now in its seventeenth year. When they started this model it was about bringing fun networking and learning together to the industry. Doyle says, “I mean I don't care what you do for a living no matter how much you love it. Some days are longer than others. So when you can throw some fun in there and people are having a good time, a lot of things get done and deals get done and people learn and they move forward when they're on the road.” She adds, "so that's the real mission of the Fast Casual Executive Summit.”Dave's Hot Chicken president and chief operating officer, Jim Bitticks stops by to talk about the brand and its start. He says, “Dave's Hot Chicken is a concept that started in a parking lot just five and a half years ago with three guys, nine hundred dollars, an igloo ice chest, an E-Z Up and a portable frier.” Bitticks adds, “They got strategically lucky that a Farley Elliot, a blogger from Eater LA came in on the third day and loved it, posted a blog article on it. The next day they were wrapped around the block and it never stopped.” Dave's Hot Chicken has 84 locations today. Oates, the founder and CEO of Ovation, stops by to chat about the show and The Perfect Pitch, which was a global contest like Shark Tank for fast casual brands. Oates said the winner was Flake Pie, out of Utah. When asked why Oates comes back to Fast Casual Executive Summit each year he says, “This is such a good place to not just meet people but reconnect with people and this is something that's really fun, as I was looking through the agenda last night it's like every single panel has an Ovation customer on it. Which is really cool to see because when we came here two years ago we did not have a single customer that was here.” André Vener, Partner at Dog Haus shares what to expect in his session, he says they will be talking about ghost kitchens and what is going on in that space including Dog Haus' Kroger partnership they have with Kitchen United. They talk about it being a unique opportunity in a grocery store. Dog Haus was created by three friends in 2010 with a passion for hot dogs. Vener says they have about 75 locations, in 20 states. To hear the branded quickfire with the guests, technology that Dave's Hot Chicken has added and more check out this episode Hospitality Hangout.
In the podcast's first ever collaboration episode with the Acorn Newspapers' digital lifestyle magazine Beyond the Acorn, hosts Kyle Jorrey and David Lopez take a trip to a tiny Simi Valley kitchen to chat with its chef, Logan Sandoval, who is doing big things with food. The ZEF BBQ creator and Royal High School alum serves up innovative creations at his regularly sold out weekly pop-up, which he launched in 2020. ZEF was named one of California's 'best new restaurants' by Eater LA in 2021. Read more about Logan Sandoval and try his recipes in the September edition of Beyond the Acorn! Accompanying Links: ZEF BBQBeyond the Acorn Branching Out:Find us on TwitterEmail us at branchingout@theacorn.comCall us at (805) 222-0237Written by David Lopez & Kyle Jorrey Audio Engineering + Graphic Design by David LopezProduced by Allison Montroy Music by Ian Bradley SUPPORT OUR SPONSORS! Timios Title and Escrow Services 211 Village Commons Blvd. #13, Camarillo (800) 377-8019Maid in America HousecleaningCall for a free estimate! (805) 499-7259 Gold Coast Veterans Foundation 4001 Mission Oaks Blvd, Suite D, Camarillo, CA (805) 482-6550Save a Life Thrift Stores 315 Arneill Rd #103, Camarillo (888) 876-0605Arsenal Comics & Games1610-1 Newbury Rd, Newbury Park3431 Telegraph Rd, Ventura(805) 499-6197Sunburst Skylights 520 N Ventu Park Rd, Newbury Park (805) 499-8935Support the show
Nearly 80 percent of Southern California's doughnut shops are estimated to be owned by Cambodian immigrants. Many of those owners, who struggled over hot fryers at shops open 24hours a day, seven days a week, hoped that their own children would move away from the doughnut business and join the ranks of white-collar professionals. But a generation of “doughnut kids” are opting to continue family traditions and run the shops they grew up in. They are modernizing the business while learning how to be the boss. We'll talk about doughnuts and the experience of continuing a family business' legacy. Guests: Cathy Chaplin, senior reporter and editor, Eater LA, - author of "Food Lovers' Guide to Los Angeles." She is the author of the article "The Future of LA's Cambodian-Owned Doughnut Shops Is in the Hands of the Next Generation." Dorothy Chow, vice-president, B & H Bakery Distributors. Danette Kuoch, co-owner and operator, California Donuts - Kuoch is a second-generation doughnut shop owner and created the Snickers doughnut.
Southern Californians are struggling with anxiety and depression as they process the aftermath of recent mass shootings and racist attacks in Texas and New York. And on a different note, an Indian pizza parlor and sports bar recently opened in Silver Lake. Pijja Palace is “full of vibe with really great food,” says Eater LA's Mona Holmes.
In this episode, Brad Johnson turns over his hosting duties to guest host, James Beard nominated reporter for Eater Los Angeles, Mona Holmes, who turns the proverbial table on Brad Johnson to find out more about this career restaurateur and entrepreneur, along with his recent endeavor as podcast host of Corner Table Talk. His career started in the mid-seventies at his father, Howard's legendary NYC Upper West Side restaurant called The Cellar and spots like the Twenty Twenty restaurant and cabaret, where he partnered with superstar songwriter, producers, Valerie Simpson, and the late Nick Ashford. Johnson also opened the New Orleans style hotspot Memphis in New York, before moving to Los Angeles in the late eighties. Johnson made his Los Angeles debut opening the famed Roxbury in 1989 that had such an impact on club and nightlife culture, and was immortalized in the 1998 cult classic film starring Will Ferrell, A Night at the Roxbury. Following Roxbury, Brad opened Georgia in 1993 with a diverse group of partners including former Laker, Norm Nixon, Denzel Washington, Eddie Murphy, Lou Adler, Connie Stevens and model turned restaurateur, Alvin Clayton. In 2012, Brad opened Post & Beam in a historic black neighborhood in South LA that has evolved into a LA Times Gold Award-winning (2020), James Beard-nominated national finalist for Restaurant of the Year (2022).During the pandemic, Brad launched a podcast after feeling the need to record diverse voices and their stories in an authentic way. The podcast, Corner Table Talk, is focused on Food + Drink + Culture and has featured an amazing range of guests including Ta-Nehisi Coates, Chef Marcus Samuelsson, Fab Five Freddy, and Regina King.Johnson’s writing has been published in various publications including Oxford American (Spring Food Issue 2021: Peasant Food), James Beard Foundation, and Eater LA.Having bussed tables, pulled out chairs for countless guests over the years, shaken many hands, struggled through slow nights, and co-hosted Oscar parties, learn about Brad and his journey into the restaurant business following in his father's footsteps, opening his first restaurant borrowing "street money" and his experience creating culturally significant and diverse restaurants. Photo Credit: Frank Louis Photography for Ambassador Digital Magazine Please follow @CornerTableTalk For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: brad@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.
During the pandemic, did you struggle with what your life's purpose is? Did you have to make hard decisions, and think you couldn't recover? Winnie Yee-Lakhani (Founder & Chef of Smoke Queen Barbeque) shares: - How she made the hard decision to layoff 50 employees during the pandemic. - How she bounced back and started Smoke Queen Barbeque combining her passion for smoking with her Asian heritage. - How she handles haters who tell her she doesn't know what she's doing because she's a woman and/or smoking using Asian style is wrong. - How she got featured on The Kelly Clarkson Show, The New York Times, and Eater LA organically with Instagram and TikTok without a PR team. Connect with Winnie at www.smokequeenbbq.com or on Instagram @smokequeenbbq. PS - Winnie is also on Food Network's BBQ Brawl, which premiered on Monday, May 9, 2022.
“Peanut Man” (Robert Sanchez) has been selling concessions at Dodger Stadium for some 50 years. “You're gonna get hurt. You might slip on nacho cheese,” he says. Nashville-style hot chicken and dessert nachos are some of the new food options at Dodger Stadium. Eater LA's Mona Holmes gives a taste of all the best stuff. A mask mandate still applies on public transit, but not in most other places in LA County. Should you still wear one? Will it help if other people aren't wearing theirs?
You're listening to From the Desk of Alicia Kennedy, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays, I'll be talking to different people in food and culture about their lives, careers, and how it all fits together and where food comes in. Today, I'm talking to Daniela Galarza, the writer behind The Washington Post's Eat Voraciously newsletter, which goes out Monday through Thursdays offering suggestions for what to cook for dinner. We discussed how she went from pastry kitchens to food media, writing recipes for a broad audience with plenty of substitutions, and walking around Walmarts to see what kind of ingredients are available everywhere.Alicia: Hi, Daniela. Thank you so much for being here. Daniela: Hi, Alicia. Thanks for having me.Alicia: Can you tell me about where you grew up and what you ate?Daniela: I grew up in the suburbs of Chicago, a few different suburbs. And my mom immigrated to the U.S. in her early adulthood, and my dad from Iran. And my dad moved from Puerto Rico to the mainland in—when he was 9 or 10 years old. And they met in Chicago and realized they had—I guess, they both loved to cook. Or they both loved food. And so growing up, I ate a lot of both of those cuisines, and also a lot of things that they kind of made up together. And then, when I started going to school, I started—my brother and I, who’s younger than me, started complaining that we weren't eating enough American food. I loved the Puerto Rican food and the Iranian food that I was eating. It's interesting that I, as a kid, just wanted macaroni and cheese and, from a box. And, I don't know, hot dogs, and—What else? Oh, and baked pastas. I wanted all of this Italian American food, which was so foreign to my parents. And they did their best to try to figure out what we would eat. That manifested in really interesting mas- ups. My dad's take on spaghetti and meatballs was spaghetti, really, really overdone spaghetti in, I think, a canned tomato sauce, and then a fried pork chop on top. And it would get cut up for me. Yeah, there were a lot of translations into American food that I ate.Alicia: Wow. Well, and you've had such a long and varied career in food. So I wanted to start at the beginning. Why food? And how did you start your professional career?Daniela: I don't know how I always knew I wanted to work in the food, in food, somehow doing something with food. I think I always gravitated towards the kitchen. It wasn't always a happy place in my home. I just loved eating. Something I get from my mom that I'm more aware of now is a pretty sensitive sense of taste. And I think that that contributed to my enjoyment of eating different foods and different cuisines, whether I was cooking them myself or eating somebody else's at a restaurant or at their home. And that enjoyment—I remember my parents. My dad was a bus driver for the Chicago Transit Authority. And my mom did many, many different jobs when I was growing up. And it was very clear that both of them worked to work, to pay the bills. And I came away from that experience never wanting to work a 9 to 5 and never wanting to work to just pay my bills. I wanted to figure out how I could work, how I could do something I loved and make a living out of it. And initially that was me wanting to go to culinary school. And I had a lot of notions of like, ‘Oh, I'll open a restaurant.’ Or ‘Oh, I'll be like a TV chef like Julia Child,’ whoever I watched on PBS growing up. And my mom had these very strong feelings about like, ‘Oh, you want to be, want to cook for people?’ And in some cultures that—there's a stigma. There's a class attached to that kind of service industry work. And I remember being so puzzled by that when I would hear that from family members just not understanding it at all.Until I went into working in restaurants and saw how restaurant people are treated, saw how you were treated if you worked in the back of house at a restaurant in general and the assumptions that are made about you. And then, I understood her words a lot more. But I still had a lot of fun doing it.Alicia: [Laughs.] Well, so you started out in kitchens, right?Daniela: Yeah. Oh, I didn't answer the second part of your question. Yeah. I started out working in restaurant kitchens. My first job was working at a local bakery, selling the bread. And then my second job was at Williams-Sonoma as a food demonstrator in the local mall. And when I went to college, I worked in local restaurants to help pay for books and lodging. And that's when I started getting into pastry. I found some local pastry chefs that took me under their wing, and I got really excited about it and was a pastry assistant for a really long time. And then, after I finished college, I studied food history in college and found a number of really great professor-mentors while I was there who encouraged me to stay on the scholarly food path. They thought I would become like them, and I would teach food history or food anthropology. And then, I would write books about my research. Just that whole time, I was just like, ‘No, I'm gonna go become a pastry chef. I'm going to get this degree; I'm going to cross off my list. And then somehow, I'm gonna figure out how I'm going to pay these student loans back by working in restaurant kitchens.’And so after I graduated, I went to the French Culinary Institute in New York City. And I had to work full-time while I was doing that. A way I found a job in New York was I just read. I started reading all of William Grimes’ restaurant reviews and looking for the ones that mentioned pastry chefs. And I cold-called all of those restaurants and just said, ‘I'm moving to your city. I need a job in a restaurant kitchen. This is my experience. Are you hiring?’ And most of these places hung up on me until one of them didn't. And I mean, I don't know if they still do trails, but I did a two-day trail where I worked for free for two days. And they observed my work and hired me. God, I had a job. I could move to New York, and I could go to culinary school. And I finally thought I had found my place—It's like, ‘I graduated college. And I found what I was, what I've always wanted to do. And I did it.’I worked in pastry kitchens in New York, and went to France and studied a little bit more in France. And then got offered a job doing product development in Los Angeles. And I never wanted to leave New York. This was a really good opportunity. And it was also an opportunity for me to finally have health care benefits, which I hadn't had before. As you know, they're very rare in the restaurant. I went into that, and then the recession hit and this company basically went under. And a friend of mine at the time said, ‘Have you thought about writing about food?’ And I was like, ‘Oh my gosh, it had been years since I thought about writing about food.’ I hadn’t thought about writing about food since I was in college. Yeah, they told me about an internship at Eater LA that was open, and I went and applied for it. And that's how I started writing about restaurants and food. That was really long.Alicia: No, I love it. Because it gives me a better sense of—I knew you did all these things. But I didn't know how you know the chronology of everything you've done. And so now, it all comes together.You've stayed really invested and interested in pastry. What keeps you so excited about dessert?Daniela: When I was in pastry school, I didn't have a clear sense of what the North American public thinks of as pastry and how it fits into their daily lives and how essential it is. And then when I went to work in restaurant kitchens, they—that's where my first sense of pastry as a business came out. At the time, I was told by a number of restaurant people that the average restaurant sales for rest—in restaurants in New York City was about 30 percent, which was considered high nationally. So 30 percent of people that walk in the door of a restaurant were ordering dessert. And I just thought, ‘Oh, my God, that's horrible! It's so low.’And it's about, if I'm devoting my whole life to this—but I also knew it from a practical standpoint, where it just so happened that the first restaurant I worked at the dessert sales were 90 percent. And that was because it was mostly a tasting menu. And the restaurant was known for its desserts as this sort of spectacle, and it was something that the chef really promoted. And so, I had this really early skewed introduction to how many desserts people would order at a restaurant. And then progressively in my career I realized, ‘Well, people are, just don't order dessert. They're always on a diet. They’re always making excuses. They’re too full.’ And I was the person at the end of the night. All the line cooks are cleaning up. It's 10, 11 p.m. The kitchen closes, but pastry stays open because people are having their after-dinner drinks. And then, they're gonna order dessert, or you hope they're gonna order dessert. And so, you have all your mise en place. You have all of your beautiful little cakes and the souffle ingredients and all of the things you have ready to go. And then they don't order dessert, and you have to throw it all away. And I was crushed. I was constantly crushed when people didn't order dessert. And then, you're walk home at 1 or 2 in the morning, walk 50 blocks home and would just be bummed out the whole time. And after that experience, few years of experiencing that, it just underlined for me the labor that goes into pastry, I feel is so much, can be so much greater than the labor that goes into savory food. And I want to value that. I find it exciting just because it's—Pastry is so many things, has so many different ingredients and involves so much chemistry. There's so many different components. And I feel it intersects with a lot of different arts, like architecture and the fine arts, and creates emotion for a lot of people in ways that savory doesn't always. And so, I appreciate it from that perspective, too. But I always think about the person at the end of the night that's waiting to see if you're going to order a slice of cake or a custard. I want to order it from them. Make sure they feel appreciated.Alicia: I love that. You mentioned that you got that job at Eater LA after working in kitchens, working in product development. How did you transition? Because studying food history in college, of course, you have this bank of knowledge. And then, you have this wealth of experience of real restaurant labor. And you have this real knowledge, culinary knowledge. And so, how did that all translate when you ended up at Eater?Daniela: It was a rough transition. I hope nobody goes back and reads my archives, I hope. I just want them to disappear forever. I mean, I was a terrible writer initially. But I was fortunate in that some of the people that I worked with—and Eater at the time was very small and scrappy. There was so much competition. There was always this feeling we have a chip on our shoulder ’cause we're just a blog. And so, we've got to really prove ourselves. And I don't know, I really glommed on to that. I don't know, I've also been sort of scrappy in my life and just had to make things work. And I think that I identified with that. I identified with ‘work long hours and do everything and don't get paid any money,’ because that was my entire youth and early adulthood. How to do it. I don't think anyone should have to do that. But that side of things, that's how I started reporting. I remember, we were always trying to be first on everything. I was just really good at talking my way into restaurants and asking if I could talk to people and asking a lot of questions and being curious. And I don't know, all of that, fortunately, came pretty naturally to me, because I didn't study journalism. But the parts of writing that didn't, and sometimes still don't come naturally to me, are just the practice of putting sentences together and building a story. I think I'm always gonna be learning that. I'm still learning that. I still feel like I struggle with it sometimes. But so, it was this progression from Eater LA. And then eventually, LA Weekly called and said, ‘We could pay you!’ Because I was working for free at Eater, and I said, ‘Wow, ok, yes, please pay me.’ And LA Magazine called and said, ‘Yes, we're hiring,’ and they paid a little bit better. And then, Eater came back to me after they got bought by Vox Media and said, ‘Well, we have more money.’ Because I basically said, ‘I'm not going back unless you can pay me a living wage.’ So they did, and I moved. That's when I moved back to New York from L.A., was to do that.I mean, while I was sort of cobbling together this new, going from restaurant industry to journalism, I was working many small part-time jobs. I was working in marketing. I was working in consumer product PR, which was just a very bizarre space and weird time in my life. And I was working as a private chef. And so, I was doing a lot of different things at the same time. Oh, I was also doing farmers’ markets on the weekends; I was selling products for people that made pestos and tapenades and cheeses and things like that. So yeah, I was working many jobs all the time. [Laughs.]Alicia: Right. That's such a hustle, my God. Well, and then you've been at Serious Eats and now at the Washington Post. And it seems you're doing a bit more recipe work right? In the last few years?Daniela: This is the first full-time job I've had where I'm doing recipe development, and I'm so appreciative of it because I feel it ties all of my interests and skill set together. It was something I was looking for, was why I left Eater. Eater at the time didn't publish recipes. And they were really adamant about that. And I had pitched a number of avenues and ways for us to get into that space. They were shut down. And at the same time, I started getting contacted by other editors at other publications. And I was really curious about what it would be like to work for other New York publications. And so, I went freelance for a year and that was frightening. And also, I learned a lot—learned so much more, interestingly, about editing during my time freelance writing for other editors than I did at Eater. And then the Washington Post posted a job for a newsletter writer, and I really didn't think the world needed another newsletter. [Laughter.] I still kind of don't think the world needs another newsletter. It's shocking to me that people subscribe to my newsletter. Joe Yonan, the editor there, sent me an email and said, ‘You really should apply for this.’ And on the last day when the application was due, I remember I went for a walk around the block with my dog. And I thought like, ‘If I wrote a newsletter, what would it be like?’ And I wrote this application email and I got the job after a long interview process. Alicia: Yeah. [Laughs.]Well, how do you balance that now? Because you really are focused on the newsletter, but the newsletter is really intense the way you do it. It's Monday to Thursday. It's recipes. But it's also a ton of variations on those recipes for people who have different needs or different allergies. And then also, you're giving the context for the recipes as well, whether it's from a cookbook or it's from your own understanding. And that seems so much work.How are you kind of balancing all of that now? And how has it been to have to be really kind of relentlessly creative in putting out this newsletter all the time?Daniela: Yeah, that's a good question. It is a lot of work. And I tried to think about it as, manage the—I guess when I feel burned out on the writing part, I go into the kitchen. It's using different parts of my brain. Just a weird way to say it. Sometimes I need to sit down and type my thoughts out. And sometimes I need to go into a kitchen away from a screen and put my hands in something. And that balance is really, I think, really helpful for me and really good for me, because I come up with ideas while I'm cooking. And then vice versa. Some people, I think, still think that I'm developing four recipes a week. No, that would be insane. I'm not doing that. I'm only developing one new recipe a week. And I develop those recipes throughout the month. And then I hand in a batch of recipes at the beginning of the month. And they go through an edit process and a testing process. And then, they get shot. They're styled and shot by a great team, shot by photographer Rey Lopez. And I just love his photos. And I'm so grateful that I get to work with this team of people who really help me remember that I have to keep this thing going. They're all these people who are depending on me to keep this thing going. Otherwise, I so admire people like you that have your own motivation. If I didn't know there were people waiting for my work in order to do their work. I don't think I would do anything. I think I would stay in bed all day. And it's this fear of letting people down that keeps me—Yeah, I do. really enjoy my work. And I'm really grateful I get to do it.Alicia: How do you keep that fresh and provide so many substitutions too? Where did that idea come from? And how do you kind of conceptually think about that? How do you figure out where in the recipe, there's room for variation and play?Daniela: I think that is something that came up organically as I was writing the newsletters. And it was initially inspired or prompted by the fact that the newsletter started kind of in the early days of the pandemic, or less than a year into the pandemic. And so, people were still really concerned about going to the market more than once a week, or more than once a month in some cases. And there was a lot more caution, and there was still an availability issue. The Washington Post also reaches an international audience. And so, when it was springtime for, let's say Washington, D.C., it was not springtime in Perth, Australia. I had information coming at me from many different places, many different sides. I knew initially, from the very beginning of the newsletter, I wanted to offer as many meatless options as I could, because it's just a way I'm trying to eat myself. And so selfishly, I was wanting to challenge myself to think more broadly about the way I eat and how I can, let's say, satisfy my cravings for certain things and maintaining a level of nutrition, but not always default to meat as the center of the plate. So, I started doing that, building off of what I learned. I lived in a vegetarian co-op in college for two or three years. And I learned so much from that crew of people. Shout out to the Triphammer Co-Op. I actually don't think it exists anymore. But it was a great, incredible group of people that were very committed to being vegetarian and vegan, and challenged my thinking as a person who grew up eating meat. That was my first introduction to taking a vegetarian diet, a vegan diet very seriously. And I learned so much from them. I learned all of the building blocks of what I know about vegetarian cuisine from them. And when I started writing this newsletter, I was thinking a lot about that. And I was thinking about how much I wished I could still talk to those people, and then just decided—it just sort of started to flow. Or it was like, ‘Alright, if I made this. If I got this recipe in my inbox, and I thought, ‘Ok, this sounds good, maybe I'll make it. But I'm looking in my pantry. And I don't have, I don't know, let's say all-purpose flour. I'm out of all-purpose flour, or I'm out of onions, or whatever. What would I do?’And I think that most people who cook, who are very confident in the kitchen, and most people I happen to talk to like this the way we're talking? I think we know these things intrinsically. I think we know, ‘Ok, if I don't have lemon juice, I can use white wine vinegar. I can make it. I can make things work with these very obvious substitutions.’ But I also have a lot of friends who don't know how to cook at all. And I think about them in the kitchen. I think about them holding their knife, or I think about like, ‘Oh, if they saw this recipe, they would just assume they couldn't make it because they don't have rice in their pantry right now.’ And I'm just like, ‘Actually, maybe I can outline this in a way that's sort of easy to parse, and hopefully not too obvious for all the people that know how to cook, but also gives people ideas if there have an allergy to something, or they find cilantro doesn't taste good to that. What are the ways I can offer them ideas around that?’ And that has turned into this signature of the newsletter. I get dozens of emails every day from people who are like, ‘Thank you so much for putting that in there.’ I didn't consciously start doing it. It just started to happen. And I'm glad it's resonating with people. Alicia: Yeah, it's so interesting to find—when you are so obsessed with food, and you have kind of done all the trial and error over time. I mean, for me, I've learned how to cook through trial and error. You've learned how to cook in an actual formal setting. But for it to come really naturally, and that you think about these things is so obvious. It is a really delicate balance in recipe writing to speak to the people for whom it isn't a natural thing to substitute—I made a Sohla recipe from Bon Appetit, an eggplant adobo, and it had pork in it. And I was like, ‘Alright, well, I'll just—I'll substitute that with minced mushrooms. And I'll just add more oil, so that there's fat there.’ But other people wouldn't think of that because they'll just be like, ‘Oh, it has pork in it. If I don't want to eat meat, I'm just not going to make this.’And so that's why I think that your newsletter is so important, because it really does show people that thought process. And I think once people start to learn that, what can be substituted or what can be replaced and where there's room for adaptation, then their regular cooking is just going to get better because they're going to start thinking that way, too. Basically you're lending people your brain [laughs], which is a really great—the way you do it is so cool. And I love it because it makes it so clear and so simple. And I do think the Washington Post, maybe, it probably becomes more natural to you guys to be a little more open to meatless food, because Joe is the guy writing the bean cookbook and the plant-based cookbook and everything. [Laughs.] So is it kind of understood at the Post that you guys do these kinds of adaptations, or what is the conversation like if you can give any insight into how you guys talk about eating less meat or or giving those options?Daniela: I mean, definitely think you should talk to Joe about it at some point. There really aren't conversations like that. Joe’s certainly never going to come out and say, ‘We can't publish this recipe because it uses this ingredient. And this ingredient is problematic, because whatever.’ He's just not that kind of person. He's a very open-minded person. And he's also just not naturally a judgmental person. I mean, he's definitely the best boss I've ever had. I'm not just saying that. It's one of two reasons why I'm still at the Washington Post, I can say that. And I so appreciate his openness.It's more than when we talk about recipes, when we talk about what we're going to be making, he's so enthusiastic about his dishes. And it comes across in his writing, of course. And I think that rubs off on all of us in general. I think that approaching something from a place of enthusiasm, rather than limitation is a real—just so encouraging. It feels more encouraging to me.Alicia: So I wanted to ask, you've lived in a few cities. How has that shaped your perspective on food and writing about food? Because yeah, you grew up in Chicago. You moved to New York. You lived in L.A.. Do your parents now, are in Arizona?Daniela: Yeah. They're in Tucson. And I've been living with them in Tucson for the—almost the entirety of the pandemic, or almost two years now. And I will say, the assumptions that I want to say that maybe rural America makes of the coastal cities are entirely correct. And I say yes, just from having lived in those cities and been in those bubbles, and essentially still operating in those bubbles. And then living in Tucson, which is a much smaller city. I mean, it's landlocked, and it's also—It's west coast, but it's Southwest. And it has its own brand of politics. And I think it is a fascinating place to live, if all—if you've only ever lived in very, very large cities, because it really outlines for me the ways in which I'm biased, and the way I can make assumptions about anything. I mean, the way it plays out in the newsletter is when I'm developing recipes, I do actually go to Walmart and look and see what ingredients are available there on a regular basis because Walmart is the biggest supplier of food in the country. And it is still where most people are shopping. And if an ingredient can't be found there, it's—there's a good chance that the person reading the newsletter might not make that recipe. And I want to make sure things are available to people. Big guiding light from the beginning of the newsletter, and when I first—the newsletter concept was not my idea. That was Liz Seymour's idea. She’s a managing editor at the Post, assistant managing editor at the Post. But the way I conceived of executing her idea of this daily news, daily recipe newsletter was that if it was under the brand Voraciously, what does eating voraciously mean? And what it means to me is this really open-minded sense of what you're eating. I didn't want to just make whatever, 30-minute pasta dinners every night, obviously. I eat a variety of foods, and I eat from a variety of cultures, and I want it to represent all of that too. So it's a balance between understanding that not everyone lives in big cities. And I do hear from people who live in really small towns, and I constantly ask them, like, ‘What's it like?’ I want to know more. There's someone that emailed me who lives in a really remote place in Wyoming in a mountain town and can only go to a store once a month. And they just describe it as so peaceful. And honestly, that just sounds amazing. Sounds amazing to me.Alicia: I love that you go to Walmart, because, while obviously I'm like, ‘Walmart sucks, is evil.’ But at the same time, I understand that.The Walmart de Santurce is always packed, and they have a surprising variety that I think maybe if you never go to a Walmart you don't know that they have it. I found Brooklyn Delhi Curry Ketchup. I found Woodstock Farms pickles. They have a non-dairy section. Whenever I have to go for something random like a bike pump or a tube, I go and I look at all the food. And it is really interesting to see that it's actually not at all what people would assume. They also have local foods that they'll sell too. They adapt to what the culture is where they are, which it's not a black-and-white thing where they're forcing Kraft foods upon people or something like that. It's a lot more nuanced than that, which is super interesting. I think someone should write about how Walmart does food buying.Daniela: I agree. And yeah, I want to reiterate, I go and look at what Walmart sells. I don't actually shop at Walmart. Alicia: It’s ok if you do. [Laughs.]Daniela: But it's because I have a wide variety of places I can shop where I live. Tucson is not such a small city that there aren’t dozens and dozens of markets. But I respect the fact that a lot of people shop there, because they do have really great prices. I mean, really, it's a really affordable place to buy food, particularly if you're feeding a large family. If I was feeding a large family, I would definitely go there and buy an extra large bag of chips. Because, man, that's a good deal. Alicia: No, no, no. I mean, the food costs are insane right now. Everyone's doing Reels and TikToks about how much less food they can buy right now. Gas is super expensive. These are the things you have to think about when you are a recipe writer, is really, what are people actually going to have? And what are they going to have access to, and what's going to be affordable. I'm going to do a pantry series for the newsletter too. I'm thinking about that. But also, just by nature of living in a small city on an island have limited options. I don't have maitake mushrooms, as much as I would love to eat a maitake a lot. I can't get them. I can’t always even get organic tofu. I have to get just non-GMO tofu. And these are such little things, but they're things that I really took for granted all the time. And I think a lot of people take for granted all the time, is it—when you're living in New York or something is that you can go to a glorified, one of those glorified, gentrified bodegas and get Miyoko's vegan butter. I have to make a very special trip if I want to do that. There's so many things I have to consider when making decisions that I never used to think about. It makes things way more interesting if you do that, if you think about, like, ‘How can I break something down to its absolute essentials, and still make it really, really good?’ I think that’s where we're, where you get to change people's thinking about what it means to cook at home, and how delicious and how accessible that can be.Daniela: Exactly. I want to go back slightly to something, that point of something we were talking about earlier, which is that this idea of giving people these other options and substitution suggestions opens the door for them to learn about how they want to cook and learn about—I mean, obviously learn about these options. It was also, for me, kind of a rejection of this notion that I think food media has had for a really long time that you must make the recipe exactly as written, or it might work, won't work. I think there was a lot of steering people away from trying things a different way, because then they're gonna come back to the publication and say, ‘This recipe didn't work.’ I think that there is a lot of almost satirical cases of this, where people are writing in and being like, ‘I made this meatloaf, except I didn't use any meat, and it didn't work, you know?’ And it's like, ‘Ok, well, obviously, it wouldn't work.’ But there are ways that you can make substitutions. And I think that it's also giving people permission to trust their instincts a little bit. I guess I don't make any recipe exactly as written, usually. And maybe that's because I'm more confident in the kitchen. But I can also see my friends who aren't as competent in the kitchen looking at a recipe and say, ‘Well, it’s telling me to add a whole tablespoon of salt. Maybe I don't like it that salty. I'm not going to add a whole tablespoon right now.’ I can see them making their own judgment calls. And I want to give them permission to do that. Because I think that's when you feel empowered in the kitchen, you feel more confident. And that's when you open the door to sort of a more exciting cooking life, I think.Alicia: Of course, yeah. And so I wanted to ask you, how do you define abundance?Daniela: You, helpfully, sent these questions in advance. And I've been thinking about this for a while now. And I think just coming at—I mean, I still feel we're in a pandemic. And I have felt very closed off from my friends and family, some other family that I'm not living with. And I felt disconnected from the social environment. And so, I think of abundance as eating with other people. Really sharing a meal with people and relishing the experience of talking to them, whether it's about the food or something else, that makes me think of just a table, a table full of food, but also full of people. I miss people. Alicia: Well, for you is cooking a political act? Daniela: Well, I think yeah, I think any kind of consumption in a capitalist society is political, can be political. But I also think that sometimes when I'm cooking—and this is again, before the pandemic, when I was cooking for people—I was cooking out of love. I was cooking because I wanted to make ‘em happy. So maybe I wasn't always conscious of the decisions I was making in terms of where I was buying my food or what I was buying or what I was cooking, or whetherIt was cooking on gas or electric, whether I was cooking in a stainless steel pot or aluminum. All of these potential decisions were fading into the background. But in general, it is a political act. Alicia: Yeah. Well, thank you so much for coming on today. Daniela: Thanks so much for having me.Alicia: Thanks so much to everyone for listening to this week's edition of From the Desk of Alicia Kennedy. Read more at www.aliciakennedy.news. Or follow me on Instagram, @aliciadkennedy, or on Twitter at @aliciakennedy. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe
MJ's guest today has been named by The New York Times as the “foremost authority on hamburgers,” and “America's biggest burger name,” by Eater LA; he's a well-traveled Emmy Award-winning freelance filmmaker, author, and photographer - George Motz. George shot, produced, edited, and directed his documentary, Hamburger America which was nominated for a James Beard Award and recognized by the US National Archives as an integral part of American food history. In 2016, George authored his first cookbook, “The Great American Burger Book.” He hosted and co-executive produced Travel Channel's Burger Land, based on his book “Hamburger America, a State-by-State Guide to Great Burger Joints.” You can watch George on his show Burger Scholar Sessions on Complex Media's First We Feast, now in its 5th season. In this episode, MJ and George discuss his time at Catholic University, his career in commercial photography and filmmaking. George gives us a history lesson in the origins of the original burger, and talks about some of the best burgers (without playing favorites) in the Midwest and out West, including In-N-Out Burger's Double-Double to the Triple Double. George discusses his documentary Hamburger America, his Motz Burger pop-up, wherein 2 hours he sold over 150 burgers from his burger window slide at his Brooklyn home; his Niche Niche pop up where Jean-Georges stopped by and why he started The Food Film Festival. Grill or pan-fry a burger your way and grab a cold one because this is a juicy one! A huge thank you to George Motz! Follow him on IG at @motzburgerCheck out his website: georgemotz.com Watch his current episode https://www.youtube.com/watch?v=t0AH7h9zZ_4 This episode's in-studio wine:Garnier et Fils Chablis 2019Ragtime Rye - New York Straight Rye Whiskey_____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Taub Family Selections. Taub Family Selections is a dynamic fourth generation, family-owned wine import company with a truly enviable portfolio of fine wines from 11 countries. They are proud to represent an exceptional portfolio of high quality, terroir centric and historic producers from around the world, including Italy and France - where they have an exciting roster of burgeoning vignerons from Burgundy coming your way soon. Learn more at www.taubfamilyselections.comThank you to our sponsor: Independence Wine and Spirits - or IWS. IWS is one of the hot up-and-coming distributors of fine wines and spirits headquartered in New York City. Like Taub Family Selections, IWS is owned by the Taub family, who have re-entered the NY wholesale market, bringing the family back to its roots in distribution where they held court from 1951 – 2004.To learn more about IWS go to: https://independencewine.com See acast.com/privacy for privacy and opt-out information.
Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles and, more recently, in Orange County. He's also the author of Los Angeles Street Food: A History From Tamaleros … Continue reading → The post Show 453, November 27, 2021: Farley Elliott, Senior Editor, Eater LA Part Two appeared first on SoCal Restaurant Show.
Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles and, more recently, in Orange County. He's also the author of Los Angeles Street Food: A History From Tamaleros … Continue reading → The post Show 453, November 27, 2021: Farley Elliott, Senior Editor, Eater LA Part One appeared first on SoCal Restaurant Show.
Episode 90 Notes and Links to Bill Esparza's Work On Episode 90 of The Chills at Will Podcast, Pete welcomes Bill Esparza, as the two discuss, among other topics, ideas of Chicanismo, representation in popular culture and literature, the repression of the speaking of Spanish, and Mexican food as hyper regional and incredibly-varied, with its rich histories shown in Bill's book and in his recent series about California's “barbacoa trail.” Bill Esparza is a professional musician, writer, and fixer whose travels throughout Latin America have made him a leading expert on Latin American cuisines. He fell in love with Mexican cooking at his grandmother's table and on childhood trips to his family's hometown of Aguascalientes, Mexico, where he was introduced to street food. His original style of writing and passion for culture have made Esparza a go-to source for magazines, newspapers, and food travel shows. His knowledge has been acquired the old-fashioned way, from firsthand experience on the streets and at the stands and markets of Los Angeles, Mexico, Central America, the Caribbean, and South America. Buy Bill Esparza's LA Mexicano: Recipes, People, and Places Bill and Andrew Zimmern on Bizarre Foods in San Diego, including a visit to Aquí es Texcoco Bill's “California's Barbacoa Trail” series for Eater LA Bill's 2021 series about “The 20 Essential Restaurants in Valle de Guadalupe” At about 1:25, Bill Esparza talks about his role as a “fixer” At about 2:50, Bill talks about growing up in Stockton, CA, and how he, like many Chicanos in the 70s did not learn a lot of Spanish due to anti-Mexican and anti-Spanish-speaking racism; he also talks about his overall relationship with language and the library At about 6:30, Bill talks about his early love of music, fostered by his father and the soul and rock music scenes At about 8:25, Bill talks about the implications of the term “Chicano” and its generational and cultural connections At about 11:15, Pete asks Bill about what defines “Chicano Soul” At about 14:45, Bill responds to Pete's question about Bill's views on repreentation At about 17:50, Pete references standout writer Kali Fajardo-Anstine and her recent social media as an example of the hugely-varied experiences of those who speak and don't speak Spanish At about 19:50, Bill describes his relationship with food, and “homebase” at his grandmother's house and his “pocho” experience through food and Spanish-language televisión; he describes his childhood visits to Aguascalientes as “profound” and how they had “awakened” him At about 23:45, Bill describes how his unofficial food critic and food student sensibility began on the road, particularly touring with Marisela At about 25:10, Pete wonders how Bill began writing about food At about 28:20, Bill explains the significance of his visit to pyramids in Mexican, and the idea of making sure that he didn't lose his connections to México after his father's passing At about 30:35, Bill talks about feeling a responsibility to have Mexican and Mexican-American and others traditionally-underrepresented as chefs and food writers up front, telling their stories At about 32:30, Pete asks Bill about his time working with Andrew Zimmern and what it's like to be a food “ambassador” At about 36:20, Pete expresses his undying love for La Cocina de Doña Esthela in Baja California and thanks Bill for greatly boosting its popularity At about 38:35, Bill differentiates between birria and barbacoa and their countless iterations and styles of cooking At about 40:20, Pete and Bill talk about his “California's Barbacoa Trail” series for Eater LA and the hyper regionality of Mexican food At about 45:10, Pete and Bill discuss the incredible diversity of Mexican food in Los Angeles At about 46:45, Pete wonders quixotically about why LA can't sell Ensenada-style fresh mariscos, and Bill informs him about why it wouldn't sustainable At about 49:45, Pete notes how Bill's “California's Barbacoa Trail” article series brought up interesting ideas of “home” and the ways of community life in rural towns At about 52:00, Bill talks about pulque's significance in connection with barbacoa At about 54:00, Pete and Bill highlight some of the cooks spotlighted in Bill's series At about 55:00, Bill highlights Barbacoa Mejia in Richmond, CA and its incredible ximbó At about 55:45, Bill and Pete discuss his book, LA Mexicano: Recipes, People, and Places and Bill's aims in writing the book At about 58:30, Pete shouts out Madre Oaxacan cuisine in Los Angeles, which Bill notes has the world's biggest selection of mezcal At about 59:30, Bill describes why and how he sees his book as a “sequel” to Gustavo Arellano's classic Taco USA: How Mexican Food Conquered the USA At about 1:01:50, Pete asks Bill about the idea of “authentic” food At about 1:03:20, Bill cites Enrique Olvera and his idea that even the term “Mexican food” is incredibly limiting and a misnomer really At about 1:04:25, Bill discusses what different regions and towns value as indicators At about 1:07:20, Bill responds to Pete's questions about the future of Mexican food-its commercialization, developments, the influx of restaurants from México City coming to LA, etc. At about 1:10:30, Bill explains why Nixtaco in the Sacramento area is doing so well At about 1:12:00, Bill shouts out a great spot in Valle de Guadalupe, Wa Kumiai Tabita (check Number 4) You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode. This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com. Please tune in for the next episode, a conversation with Annie McDermott, translator of works in Spanish and Portuguese, including Mario Levrero's The Luminous Novel. The episode will air starting November 16.
Hi! In this episode of Chinese Food Fight Club, we talk to Crystal Coser, who runs one of LA's most prominent catering companies and previously had a successful career in food media. Crystal is also co-host of LA Food Gang on social media-app Clubhouse, which she and Andy Wang used as a platform to tell the stories of chefs and restaurant owners around the city. Crystal Coser is President of Bites & Bashes, a Los Angeles catering and events company with clients that have included President Clinton, Apple, Nike, Harry Winston, Facebook, Uber, Beats by Dre, Porsche and countless celebrities. Crystal and her mother/business partner, chef Julie Coser, also run the Bites & Bashes Cafe in LA's South Bay. Crystal was previously the associate editor of Eater LA. She worked at Hollywood experiential marketing firm NVE producing celebrity and corporate events before becoming the Director of Brand Strategy and Creative Director at age 25. Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses. You can find us elsewhere on the internet at Instagram and you can watch these episodes on YouTube. Stuff we mention in this video: • Beats by Dre at Coachella • Seth MacFarlane's holiday party • LA Food Gang and Pop Off LA • Napkin Killa • Angler San Francisco • Joshua Skenes • Olive-fed wagyu • El Farolito • Emeril Lagasse • Zahav • Animal • Let's Eat Together Clubhouse fundraiser • Smorgasburg LA • Saucy Chick Rotisserie • Spoon by H • Anajak Thai • Crafted Kitchen • Roy Choi's Kogi • David Chang's Majordomo • Off Their Plate • Petite Peso • Burmese Please! • Eater LA • Luv2Eat Thai • Charles Olalia and RiceBar • Myung Dong Kyoja • El Flamin Taco • The Mozzaplex
The song "Nature Boy" was a huge hit for Nat King Cole and recorded by hundreds of artists, including Frank Sinatra, David Bowie, and Lady Gaga. But most people don't know the story of the composer, Eden Ahbez, who wrote it about himself. He lived much of his life outside, despite all the royalties from his music. Also, Eater LA's Mona Holmes helps navigate the patchwork of COVID-19 regulations at restaurants.
More Yeezy cops this week and we break down Eater LA's list of 15 iconic dishes.
On this episode of The Journalism Salute, Mark Simon is joined by Mona Holmes of Eater LA. Mona talked about her career path and the entrepreneurial ventures she tried before deciding that food journalism was what she wanted to do. She explained how food journalism is more than just about food, that it's about telling stories about people and reporting on policy. She also discussed the process by which a story goes from idea to completion, pointed out the importance of photography to her work, and noted voids in the industry that aspiring journalists could look to fill.Notable LinksMona's articles for Eater LAStory on grocery store fried chickenFunnel cakes queen featureViral tweet on LA food misconceptions
As one of a handful of African American food journalists in the country, Mona Holmes is a pioneer in the world of food journalism working as a reporter for Eater LA, a digital publication of food news and dining guides for Los Angeles, and a contributor to LA-based KCRW, a National Public Radio member station that creates and curates music discovery, NPR news, cultural exploration and informed public affairs. Join Brad and Mona as they discuss a variety of topics including: her days as a Princess in the Rose Parade Court; the founding of Shejay, an online network and agency for female DJ’s; where she honed her writing skills; how she transitioned into food and community journalism; topics she is passionate about; and a new LA-based pop-up concept called Bridgetown. * * * Instagram Corner Table Talk and Post and Beam Hospitality LinkedIn Brad Johnson Medium Corner Table Media E.Mail brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Corner Table™ is a trademark of Post & Beam Hospitality LLC © Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.
In this conversation, we chat to Kylie, who is an Industry Activist and the Founder of HeART of Hospitality. She has a decade of experience in the Hospitality Industry in multiple facets from Hotel and Restaurant Operations, Call Centre Operations, Spa management, Corporate Training and Industry Consulting.Hospitality to Kylie, is giving and receiving happiness with care and authentic engagements between people through service providing. She believes there is a need to uplift the value of Hospitality as an industry of happiness.Her mission is to inspire and educate about self-transcendence in Hospitality, in order to empower the workforce and build sustainably positive workplaces and experiences for guests.Connect with Kylie:https://www.linkedin.com/in/kylietay13/Connect with Dreawww.wearepreshift.comFB & IG - @wearepreshifthttps://www.linkedin.com/company/wearepreshift
Max and I connected over Instagram and I've admittedly gotten tons of inspiration from the dishes on his menus. He's very well eaten and travelled as well, sharing his experiences via IG Stories for all things tasting menu & rare-to-drink wines.Things mentioned: https://geni.us/maxshownotes Follow Max - https://www.instagram.com/maxshapiro/—What's next?
It's an episode that'll make you hungry. Farley Elliott (@overoverunder), senior editor at Eater LA and author of "Los Angeles Street Food: A history from Tamaleros to Taco Trucks" joins talking (spoiler alert) street food and the LA food scene, broadly. It's a fascinating conversation that gets into the city's history, what makes it unique from a food standpoint, where it is now during the pandemic, and where it might go after. In a dark time for restaurants, Farley has some encouraging thoughts on the future of family owned, small scale restaurants that are so critical to our neighborhoods. We get deep into the city's burger culture, and what people want when they want a burger. And where would you eat if the authorities granted you a final meal before demanding you leave town? Great stuff in this show, particularly for those interested in LA's food culture and history.
On this episode, Ray (your host) gets to meet with food connoisseur/foodie (apologies Matt!) and Editor of the infamous EATERLA, Matthew Kang aka "Mattatouille".Matthew is an LA native, born and raised. After completing his undergrad at USC, he left his stable bank job to pursue and explore his passion for food & cooking. Matthew was able to utilize social media to build an influence and eventually took advantage of certain opportunities which allowed him to turn his personal passion into a full time career, which he is forever grateful for to this day.Matthew has been eating like a “king”, ever since, but has dedicated himself to sharing the food gospel and his love and curiosity for quality food, which is on clear display as his social media is chock-full of delicious items that make you appreciate food and its continued evolution in our society, and mainly just damn hungry. His blogs/articles are unbiased and essentially provides a consumer's perspective, one that has great taste.Listen along as Matthew describes his ultimate goal of highlighting the soul of food and its spiritual relevance to his faith.Matthew's down to earth nature makes his reviews and advice on food relatable and provides the credibility we all need especially in 2020 and beyond.Follow Matthew @mattatouilleFollow Ray @rraymondchihttps://bit.ly/2FMGpCi (Watch the Video Podcast)Enjoy & GOD Bless!
Today's show is an interview with Karla Vasquez, founder of SalviSoul, food writer, recipe developer, and food stylist based in Los Angeles. Karla's writing has been published by The Los Angeles Times, The San Francisco Chronicle, Teen Vogue and Eater LA among other publications and her recipe development work has been on Buzzfeed Tasty and Tastemade. Salvi Soul, which she founded in 2015 is a Salvadoran cookbook storytelling project focused on recipe documentation, cultural memory, and intergenerational healing for the Salvadoran diaspora and it is the only dedicated food platform for Salvadoran cuisine with weekly online cooking classes, events, and a forthcoming cookbook.A Hungry Society is powered by Simplecast.
In this episode, we connect with Betty Porto, one of the owners of what Eater LA dubbed “the most popular cuban bakery on the West Coast”, Porto's Bakery & Cafe. Betty discusses her family's humble beginnings and how her mother went from selling cakes under an oppressive regime in Cuba to running a multi-million dollar enterprise in the United States. She also talks about the importance of education and how leaving a legacy keeps the Porto's brand alive. Things you will learn in this episode: How to successfully navigate family dynamics in business Why defining clear roles & responsibilities is critical to operational success How to leverage any education in a business setting Ways to scale your business without impacting quality How giving back to your community can help improve customer engagement and employee retention You can connect with Betty Porto and learn more about Porto's Bakery & Cafe at portosbakery.com or on Instagram @portosbakery. --- Support this podcast: https://podcasters.spotify.com/pod/show/latinxellence/support
Managing Partner of "Rossoblu", voted one of the best restaurants in Los Angeles by Eater LA magazine and The Robb Report, Hans Luttman is in the Man-Kind studio today! An exceptional leader, Mr. Luttman shares his insights into masculinity and manhood as he delves into his past, growing up in Michigan and working in the restaurant industry in New York and LA, and articulates his hopes and expectations for the future as he navigates the present. Thanks for tuning in!
Starting out: blogging, writing for Eater LA, hosting Eater's YouTube Series “K-Town” (5:33) Ideating pilot episodes (10:31) Pitching episode ideas to producers (17:12) Connecting featured foods with Korean culture/history and personal experiences (25:01) Camera work for food (30:29) Capturing B-roll —aka supplemental footage (31:55) Helping guests (ex: chefs) feel comfortable on camera (35:19) What would your last meal on earth be, Matt? (44:00) Find Matt's Instagram here. Find Matt's Eater YouTube Series ("K-Town") here
This week on The Stew we welcome back Farley Elliot, senior editor at Eater LA. The boys chat about an angry hot chicken shack owner threatening people on Yelp, what it means to be a regular at a restaurant, an upcoming trip to mexico city, an LA taco shop that's been weird for 25 years, the best breakfast burritos in town, Ugly Delicious, and your listener questions!
Matthew Kang is the LA editor of Eater, a website that you probably know if you're listening to a food podcast. If you don't, it's basically the biggest restaurant and food news publication online! We chat with Matt about his Korean upbringing, working with eater, tipping, enjoying meals more when they're not free, coffee, restaurant recommendations, and much more!
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