Podcast appearances and mentions of Ed Levine

In this episode of The Tactics Meeting, we sit down with Ed Levine, former NOAA Scientific Support Coordinator, to discuss the crucial role NOAA plays in oil spill response. Ed shares his experiences advising the U.S. Coast Guard during major incidents and explains how NOAA's scientific expertise helps guide real-time decision-making during oil spills. We also dive into the latest findings from the Oil in the Sea IV report, exploring the sources, impacts, and future trends of oil pollution in marine environments. Whether you're in the industry or simply interested in marine conservation, this episode provides an expert's view on the intersection of science, response strategies, and environmental protection.

Thanks to our friends at Special Sauce for allowing us to share this episode. Deb, Kenji, and host Ed Levine talk about ye olde days of early food blogging and the backstory of The Recipe.

Our guest is Glitch CEO and writer Anil Dash. There are pizza headlines and our topic is Jeff Bezos' two-pizza rule.Anil Dash is an influential writer and technology entrepreneur. He is the founder of many tech companies. Currently, Anil is the CEO of Glitch (formerly known as Fog Creek Software). In 2022, he won a Webby Lifetime Achievement Award. Oh, and he is a Prince fanatic and scholar.Anil talks about the evolution of social media discourse on pizza, tech's influence on how we order and make pizza, and whether Prince has any connections to pizza. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

Don't miss this exciting episode of Investor Schooling Live, featuring our special guest, Judge Ed Levine. A seasoned law professional, Judge Levine specializes in evictions and civil law and is known for his unique M.O. - facilitating positive relationships between landlords and tenants, while ensuring landlords' financial interests are protected. Join your hosts, Larry Steinhouse, Omri Morad, and Dr. Debbie Anderson, as they engage Judge Levine in an insightful conversation revolving around real estate investing. Dive into the intricacies of law and property ownership and glean vital information for making money with real estate. Whether you're a seasoned investor, a landlord, or just starting on your real estate journey, this episode offers a wealth of insights you wouldn't want to miss. --- Support this podcast: https://podcasters.spotify.com/pod/show/investor-schooling/support

This episode is dedicated to Ed Levine of the VCDL. (RIP) Ranting about poor concealed carry use and being rude online.  We are all the same and different.  Truth bombs dropped here. Let me know if I'm off on this epsiode.    Shalom Baby, Kenn  https://patreon.com/blackmanwithagun to support/ give back  

Some health problems derailed our Special Sauce production schedule this week, so serious eaters will just have to wait two more weeks before you get to listen to more fresh pizza talk with Una Pizza Napoletana's Anthony Mangieri and Billions co-creator Brian Koppelman. In the meantime, to keep the slices coming, here's the provocative interview we did with Modernist Pizza co-author Nathan Myrvhold a couple of months ago. Nathan turns out to be a fan of both Anthony Mangieri's and Dan Richer. Enjoy, serious pizza eaters.

Ever waited in a crazy long line for some famous pizza or doughnuts or barbecue? Was it worth it? This week Dan goes to Di Fara Pizza with Serious Eats founder Ed Levine. Di Fara is a legendary Brooklyn pizzeria that's famous for its slices – and its line. Along the way, Dan talks with scientists to find out when a long wait makes your food taste better — or worse. Plus he spends some time with the legendary Dom DeMarco, who ran Di Fara for more than half a century. We're replaying this episode from 2016 in honor of Dom, who died last month.This episode originally aired on August 11, 2016, and was produced by Dan Pashman, Anne Saini, and Caitlin Pierce, with editing help from Shoshana Gold. Special thanks to Arwa Gunja. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com.

Detective Rocky Pipkin is a private eye in California's Central Valley, where the billion-dollar farming industry has made investigating agricultural crimes his specialty. He tells us how truckloads of nuts can vanish into thin air, why you might be eating stolen citrus and how one man scammed dairy farmers out of millions of dollars with a cow Ponzi scheme. Plus, Ed Levine explains why the diner is one of America's most enduring culinary establishments, Grant Barrett and Martha Barnette examine the language of soup, and we dress up a steak with miso-infused butter.Get this week's recipe for Pan-Seared Steak with Smoky Miso Butter and Watercress Salad: https://www.177milkstreet.com/recipes/pan-seared-steak-smoky-miso-butter-watercress-saladWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsor:This week's episode is being brought to you in its entirety without any commercial breaks from the Japan External Trade Organization, JFOODO. To learn more about miso, visit miso-jfoodo.jetro.go.jp/en/ See acast.com/privacy for privacy and opt-out information.

On this week's episode of Special Sauce, writer and national treasure Jessica Harris talks about what's new in her world, including the wild ride she has been on since the Netflix adaptation of her book High on the Hog became a hit show. Plus, tv personality, chef-restaurateur and author Marcus Samuelsson explains why Jessica has been such a profound influence on him.  Jessica B. Harris Marcus Samuelsson High on the Hog Special Sauce with Ed Levine

On this week's episode of Special Sauce, cookbook author and now independent Chinese restaurant advocate Grace Young talks about both the pandemic-related dire straits Chinatowns all over America are in, and the terrifying spike in Anti-Asian hate crimes.   Grace Young #LoveAAPI Special Sauce with Ed Levine

On this week's episode of Special Sauce, Ed talks about the many pleasures, gustatory and otherwise, derived from cooking simply with Simply Julia author Julia Turshen and the Washington Post's Daniela Galarza, who writes and edits the Post's free Eat Voraciously newsletter.  And finally Ed chimes in with an urgent plea for supporting every link of the food chain during the Omicron outbreak, which has pushed many food businesses to the breaking point.  Special Sauce with Ed Levine  

Well before Ed Levine and Pete Wells, in the New York Times, declared Razza in Jersey City as “the best pizza in New York,” Razza's owner, Dan Richer, appeared on Pizza Quest to discuss how it all happened. Is it the naturally leavened sourdough crust, or the best locally sourced ingredients, or something about the technique, imagination, and passion that drives Dan's vision? You'll find out as you join us for Peter's conversation with Dan Richer on this episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

On this week's episode of Special Sauce, Ed talks about the holidays with Pulitzer Prize winning author Marcia Chatelain; YouTube and Tik Tok Star The Korean Vegan, AKA Joanne Lee Molinaro; James Beard Award-winning chef and pitmaster Rodney Scott; and Washington Post Food Editor Joe Yonan. And if you're stuck searching for the right gift for the serious eaters in your life, don't worry. Ed's got you covered with his own personal holiday gift guide in this episode as well.  Special Sauce with Ed Levine

Today on Pizza Talk, we welcome Nina Mae Levin, the founder of Stoney Hill Pizza on Martha's Vineyard. Our discovery of Nina was due to two previous interviews that we did last year, with Ed Levine and Glenn Roberts, who both live on the Vineyard and who, essentially, told us we had to meet this talented rising star and hear about her life-changing corn and shiitake pizza that had blown both of their minds. So I tracked Nina down just as she and her team were about to wind up their summer season and go into planning for the next year! Of course, we learned a lot more about Nina Mae, as well as her talented chef (the one who “holds it all together,” according to Nina), Georgia Macon. Because the corn season was already over, they demonstrated, instead, their own take on another of their (and my) life-changing obsessions: hoagies. Enjoy this conversation with Nina Mae Levin and Georgia Macon, of Stoney Hill Pizza because, as the saying goes, some new stars are about to be born.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Ed's classic love letter, "Pizza: A Slice of Heaven," was a prelude to his launch of the most successful food website on the internet, Serious Eats. Ed tells the whole story and brings us up to date on his current life on Martha's Vineyard, where he still seeks out, and may have found, the perfect pizza.Click here for the video versions of Pizza Quest. Heritage Radio Network is a listener supported nonprofit podcast network. Support Pizza Quest by becoming a member!Pizza Quest is Powered by Simplecast.

He's the quintessential New York food writer and he's here to talk about the quintessential New York Lunch. Ed Levine, the founder of Serious Eats and author of Serious Eater (as well as New York Eats and Pizza: A Slice of Heaven) opens up in today's session about losing his parents at a young age, how restaurants took on a familial role for him, how his parents' communism affected his food writing, and the way these formative experiences shaped his psychology and career later in life. We also talk about the future of food media, the best bagels and bialys, Katz's pastrami, our grandmothers' pickles, Nathan's, and how he roasts a chicken. See acast.com/privacy for privacy and opt-out information.

Serious Eats founder and New Yorker Ed Levine joins to discuss the recent New York Times article calling Los Angeles bagels the best in the country. And it's all LA vs NY, Courage Bagels, Nancy Silverton, baguettes and butter, too much cream cheese, Jews in Paris, cucumber hate, and bialy love.

On this week's Special Sauce, host Ed Levine talks to Brooklyn restaurateur (BK Jani) Sibte Hassan. Hassan contracted the Coronavirus in April, and his long road (including a 12 day stint in the hospital) to recovery and redemption takes him through both near-death moments and a surprising spiritual awakening.

This week, host Ed Levine is joined by the Baltimore-based baker Amanda Mack, who defied the odds when she opened up her family-inspired bakery, Crust By Mack, in the middle of the pandemic. Then, former journalist and podcaster turned Youtube food star, Adam Regusea, talks about his own holiday-inspired traditions and offers some sage advice to home bakers. Later, Kenji participates in a holiday cookie swap—with a broken oven.

IBO and Ed Levine have sanctioned Jaron Ennis vs. Chris Van Heerden for the IBO World Welterweight title. One Free Month of Dazn On TBV http://bit.ly/ThaBoxingVoicexDAZNhttps://www.patreon.com/ThaboxingvoiceBUY THA BOXING VOICE T-SHIRT HERE http://thaboxingvoice.com/storePLEASE SUPPORT!!! SUBSCRIBE, SHARE & LIKEPlease check out our Facebook page and hit the like button. https://www.facebook.com/Thaboxingvoiceradio GOOGLE PLUS https://plus.google.com/107960664507143008932/posts?tab=XXiWeb Sitehttp://thaboxingvoice.com/Radio show: http://www.blogtalkradio.com/thaboxingvoiceradioTwitter: @Thaboxingvoicehttps://twitter.com/thaboxingvoiceAudio only Podcast subscribe herehttps://itun.es/us/oY7JJ.c#JaronEnnis #ChrisVanHeerden #IBO

Special Sauce, Serious Eats founder Ed Levine's podcast, is back to stay (with new theme music, no less) with a Thanksgiving episode that explores the seemingly antithetical nature of the pandemic and Turkey Day. After all, Thanksgiving is all about gathering around the table with people you love and sharing a meal with them. The pandemic on the other hand is all about minimizing contact and connections and sharing. J. Kenji Lopez Alt, NYT columnist Jamelle Bouie, Splendid Table host Frances Lam, Franchise author Marcia Chatelain, celebrated crime novelist Laura Lippman, and cookbook authors Jessica Harris and Nik Sharma, weigh in on this thought-provoking topic. One thing they all agree on: the pandemic has made us reexamine just what we all should be thankful for this year. 

On family farms, in restaurants, and in food writing, what happens when one generation passes the work to the next? Best-selling author and restaurant critic Ruth Reichl (Save Me the Plums) talks with Soleil Ho, the new restaurant critic for the San Francisco Chronicle, about stepping into big shoes. Peach farmers Mas and Nikiko Masumoto (The Perfect Peach, Changing Season)talk about what it is like for them to pass the farm from father to daughter. Bricia Lopez (Oaxaca) tells us about taking over the family restaurant when her parents returned to Mexico. To end the episode, Ed Levine (Serious Eater) and J. Kenji Lopez-Alt (The Food Lab) talk about the places their collaboration on the cult website Serious Eats has taken them. Show Segments 00:00 - Show Introduction, Mas & Nikiko Masumoto 17:27 - Ruth Reichl & Soleil Ho 33:36 - Bricia Lopez 42:50 - Ed Levine & Kenji Lopez-Alt 53:33 - Show Credits Broadcast dates for this episode: September 20, 2019 (originally aired) October 9, 2020 (rebroadcast)

President of the International Boxing Organization (IBO), Ed Levine, jumps on the Last Round this week. He speaks on the relationships between some sanctioning bodies and promoters, Sky Sports refusing their title fights years ago; the IBO's computerized rankings and partnership w/ BoxRec, and much more. Follow the show on social (@TheLastRound12) and listen on podcast platforms:Podcast Platforms: https://audioboom.com/channels/4970525Twitter: https://twitter.com/thelastround12Instagram: https://www.instagram.com/thelastround12Facebook: https://www.facebook.com/thelastround12/Video Streamed through StreamYard: https://streamyard.com?pal=5187209515237376  

Episode 10 of the What's Up Syracuse Podcast with Steve "The Fatman" Corlett and Lois Burns features the owner of Galaxy Media Partners (TK99, KRock...) Ed Levine. Hear how the pandemic not only effected a local broadcast company, but also their event business and sports division. Plus Fats and Lois get ready for the first live sports in a while the NFL Draft. The What's Up Syracuse Podcast.

Galaxy Media CEO Ed Levine made a pledge to his employees during this Pandemic -- No Layoffs! Here's what else Levine has to say about this economy-breaking crisis. Radio Ink Deborah Parenti hosts episode #16 of our Coronavirus update.

Ed Levine in conversation with Nancy Silverton & Kenji López-Alt at Live Talks Los Angeles discussing his book, "Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption." The talk took place on June 17, 2019. To learn more about Live Talks Los Angeles -- upcoming events, videos and podcast -- visit our website at livetalksla.org

As Ed Levine '78 will tell you, he "talked his way" into the S.I. Newhouse School of Public Communications in the mid-1970s and, as those who know him will tell you, Levine hasn't stopped talking. But that makes perfect sense for a man who has built a long and successful career in the radio business. Levine, who got his start at WAER while he was a student, is president and CEO of Central New York-based Galaxy Media, which is celebrating its 30th anniversary. In this 'Cuse Conversation, Levine discusses how he built Galaxy into a local radio powerhouse, his love of radio and his passion and pride for Syracuse University.

Does your stomach turn at the thought of a Christmas pudding? How about pumpkin pie at Thanksgiving? Foods like these, commonly served at annual celebrations, are deeply ingrained in our cultures, but why, and how hard is it to reject them? We meet three people who dislike dishes that traditionally appear during festive or other holidays, and ask why they continue to serve them anyway: Ed Levine, a food writer and broadcaster from the US, explains his antipathy towards pumpkin pie; chef and restaurateur Emily Roux, daughter of Michelin-starred chef Michel Roux Jr., tells us how she dodges Christmas pudding and turkey; and Al Pitcher, a comedian from Sweden, recalls his traumatic experience tasting one of the country's most famous national dishes - sour herring. Why can it be so hard to admit our dislike of these foods, and what’s the best way to banish them from our tables without upsetting family, friends or even entire nations? Thanks to Canal Digital Sweden for the extract from Al Pitcher's surströmming video. (Picture: An unhappy young boy looking at a Christmas pudding. Credit: Getty/BBC)

LIVE FROM INDUSTRY CITY: Linda interviews Ed Levine, food writer, author, and founder of one of the top food and cooking websites, SeriousEats.com. From a serious pizza taster to a serious website founder, Ed Levine had one mantra: “YOU ARE ONE OF THOSE people who refuse to lose who end up finding success.” It is the mindset that Levine carried with him throughout the ups and downs of his career. This tumultuous journey is also the primary focus of his latest book Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption. A Taste of the Past is powered by Simplecast.  

In this special episode, Ed Levine, founder of Serious Eats and author of the new book Serious Eater, joins James Beard Award–winning author J. Kenji López-Alt at Powell's Books in Portland, Oregon.

A conversation with Galaxy Media president/CEO Ed Levine about what his company's doing in radio - and in events and digital, plus his work with the New York State Broadcasters Hall of Fame, college sports rights, and more!

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

On this bonus episode, we listen in on a talk between some of the masterminds behind Serious Eats. (https://www.seriouseats.com/) J. Kenji López-Alt (https://www.seriouseats.com/editors/j-kenji-lopez-alt) interviews Serious Eats creator, Ed Levine (https://www.seriouseats.com/editors/ed-levine) at Town Hall Seattle (https://townhallseattle.org/) for his memoir, Serious Eater. Purchase your copy of Serious Eater (https://www.booklarder.com/books/info/serious-eater-a-food-lovers-perilous-quest-for-pizza-and-redemption) and The Food Lab (https://www.booklarder.com/books/info/the-food-lab-better-home-cooking-through-science) here. Special thanks to Town Hall Seattle for providing audio for this episode. Serious Eater https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/QT-YYlRQ.jpeg Special Guests: Ed Levine and J. Kenji López-Alt.

In part two of Ed Levine's conversation with Max Falkowitz and Matt Rodbard, the three discuss how Falkowitz and Rodbard got started in food media and how their careers evolved. Falkowitz begins by underlining how intimidating it was when he first started working at Serious Eats. "I can't really describe the terror upon walking into the office," he says- though, he observes, that fear was tempered by the frenetic publication schedule, which was both liberating and educational. "It was a great trial by fire," Falkowitz says. "There was no time to second-guess yourself, and there was no time to dawdle with irrelevancies that weren't going to move the next story forward." Rodbard notes that the early days of his food-media career, around 2006, were an incredibly exciting time to be working in the industry. "It was a great moment for me to cover New York at a time when celebrity chefs were starting to really become a thing," he recalls. "It was captivating to me to cover this burgeoning celebrity-chef world." The two then describe how they eventually ended up where they are now: Rodbard is the editor-in-chief of Taste, an online magazine, and Falkowitz is a freelance writer, consultant, and host for Taste's podcast. Ed asks the two of them to expound upon the current state of food media, and what they think has changed. "I think it's a more diverse world," Rodbard says, echoing a point Falkowitz made in part one of their interview. "I think editors and editorial directors and bosses are making a really clear and conscious effort to diversify their staff, diversify their freelancers." The three of them discuss far more about the future of food media than can be captured in this brief blurb. To hear everything they have to say, you're just going to have to listen to the episode. --- The full transcript for this episode can be found over here at Serious Eats:  https://www.seriouseats.com/2019/08/special-sauce-ed-levine-matt-rodbard-max-falkowitz-2.html

In business, everyone wants to win. But sometimes it’s the people who refuse to lose who end up finding success. This is the mindset that food writer, author, and founder of the website Serious Eats carried with him throughout the ups and downs of his career. This tumultuous journey is also the primary focus of his latest book Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption. In this interview, Levine shares the details of how he got into food writing, experimented with media platforms to diversify the way he told stories about food, and ultimately bootstrapped the money needed to launch Serious Eats. From struggling with being profitable to testing his tolerance for risk, Levine shares the sacrifices he had to make to keep his company alive for the eight years leading up to its sale. If you want an unflinching look at the challenges of entrepreneurship, this is your chance. Levine speaks with candor about the toughest aspects of launching a startup and dispels the most common myths around starting a business. Key Takeaways Why Levine published his first book, New York Eats, while working his day job at an ad agency How the book kickstarted Levine’s career as a food writer The various media platforms, from TV to radio, he experimented with to expand the way he told stories about food How Levine’s desire to control his own fate creatively and financially inspired him to launch his first blog in 2005 The journey to bootstrapping enough money to launch Serious Eats Levine’s struggles with making Serious Eats consistently profitable Why knowing the limits of your (and your partner’s) tolerance for risk is critical The financial and emotional costs associated with bootstrapping a business How Levine’s childhood experiences contributed to his “refuse-to-lose” mentality with Serious Eats How Serious Eats organically attracted up to 8 million unique visitors per month and was eventually sold in 2015 Why the startup mantra of “fail early and often” didn’t apply to this 52-year-old digital entrepreneur A sneak peek into Levine’s book Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption, which captures the unspoken side of starting a business Why Levine believes the most important business lessons can’t be learned without starting a business How Levine defines success Final thoughts on what it took to build a tribe of people who are passionate about food

In 2006, Ed Levine was a 54-year-old freelance food writer who wanted control of his own professional life. He took to the internet, created a blog and called it Serious Eats. Unbeknownst to Ed he had launched what would become one of the most respected and most oved food sites in America. Ed’s chronicled the entire surprising and wild journey in his new book Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption. In January 2013, we met with Brianna Lance, Savannah King, Lyla Vander and Christian Owens, better known as all-ladies rock quartet Bad Girlfriend. They tell us about their eating habits on tour, and also perform songs from their first self-titled EP. Snacky Tunes is powered by Simplecast.

In part two of Ed Levine's conversation with Lazarus Lynch, who goes by more titles than any 25-year-old has any reasonable expectation to have (cookbook author, performer, singer...the list is incredible!), they delve into how Lynch decided he wanted to write his book, Son of a Southern Chef: Cook with Soul. Lynch tells Ed that he came up with the title in his junior year in college, long before he even thought about what the book would contain, during a meeting in which a campus advisor asked him to think about his dream profession. "And I remember I kept bringing up my dad," Lynch says, "and I...went to my room that evening and woke up the next day with 'Son of a Southern Chef' sort of on the tip of my tongue." And while Lynch adopted the phrase for his overall brand, producing a cookbook was just a natural extension of the many projects he'd already undertaken. But the process of writing the book was a bit mystifying, particularly since he didn't see any other book like it on the market- one written by someone who was in their early 20s and, as Lynch says, "who just came out of college, who's a part of the LGBTQ family, and who's talking about soul food." Add to that the skepticism he initially faced from publishers, many of whom rejected the book pitch out of hand. "We sent it out to about ten different publishers," Lynch says, "and...everyone was like, 'No, no, no.'" Eventually, he found a publisher, and had to navigate the process of getting the book written and edited, but to hear more about what that was like, and how the book changed over the course of its writing, you're just going to have to tune in. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/08/special-sauce-lazarus-lynch-2-2.html

Bugs are the future of food, according to Daniella Martin, from waxworm taco filling to chirp chips to fried shrimp (or, fried sago grub that tastes like shrimp). Plus, Serious Eats founder Ed Levine gives us an inside look at how to start a food media empire; Alex Aïnouz investigates the art and science of making mozzarella; and we share our recipe for Barbados Grilled Fish with a local hot sauce. For this week's recipe, Barbados Grilled Fish, visit: https://www.177milkstreet.com/recipes/barbados-mahi-mahi-spicy-grilled-fish Milk Street Radio Listener Survey: Visit http://177milkstreet.com/radiosurvey to fill out our listener survey and enter for a chance to win a $100 gift card at the Milk Street online store. This week's sponsor: Learn about Red Boat and find recipes at https://redboatfishsauce.com. Enter code MILK during checkout for free shipping.

What a lineup on today’s episode! First up, Tartine’s Chad Robertson sits down for an interview at his brand-new Manufactory in downtown Los Angeles. We talk a bit about the grand expansion of Tartine but also go back to his early days of baking in his backyard in Northern California—and how he might just crave that simpler time. We also talk about his company’s move to Korea, and what it’s like to operate there. What a cool interview.Next up, I had the great pleasure of sitting down with Serious Eats founder Ed Levine. We talk about his early days in food journalism and the ups and downs of running a media start-up in a wildly competitive, and changing, landscape. We also dive into his great new memoir, Serious Eater.Lastly we speak with Donna Leonard, the owner of legendary New York City restaurants Il Buco and Il Buco Alimentari. We talk about some of the amazing chefs who have cooked at the restaurants, and she closes with a ghost story.

This week, we’re excited to welcome ED LEVINE and the STARS OF SERIOUS EATS—J. Kenji López-Alt, Maggie Hoffman, and Carey Jones—to Salt + Spine, the podcast on stories on cookbooks.This episode was recorded in front of a live audience at The Civic Kitchen in San Francisco.Ed Levine is the founder of Serious Eats, the James Beard-winning food website, and author of Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption.J. Kenji López-Alt is the chief culinary consultant for Serious Eats and author of James Beard-winning The Food Lab: Better Home Cooking Through Science.Carey Jones is a former managing editor and New York editor for Serious Eats. She’s the author of Brooklyn Bartender: A Modern Guide to Cocktails and Spirits and Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail.Maggie Hoffman is the founding editor of Serious Eats: Drinks and a former managing editor of the site. She’s the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit and Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion. She previously appeared on Salt + Spine here.Also in today’s show:We’re chatting with Sierra Tishgart, co-founder of Great Jones, about The Book of Bread by Judith and Evan Jones. See more on the Great Jones Instagram.Bonus Salt + Spine Features:Recipe: Classic Cherry Pie by Stella Parks See acast.com/privacy for privacy and opt-out information.

In 2005, freelance food writer Ed Levine sought an unlikely dream: to control his own fate and create a different kind of food publication that would unearth the world’s best bagels, the best burgers, the best hot dogs—the best of everything edible. Levine joined us, in conversation with his Chief Culinary Advisor J. Kenji López-Alt, to tell the story of how he built a community for people who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Levine drew from his book Serious Eater, recalling how over a decade ago he created a blog for $100 called Serious Eats—and how the site quickly became a home for foodie obsessives who didn’t take themselves too seriously. He outlined how the site grew in in popularity, attracting talented tasters and recipe developers even as it stood on unsteady ground and felt like every day could be its last. Levine revealed how stubbornness and passion for Serious Eats put his marriage, career, and relationships with friends and family at risk in order to keep his dream alive. Sit in with Levine and López-Alt for the mouthwatering and heartstopping story of building—and almost losing—one of the most acclaimed and beloved food sites in the world. Ed Levine is the founder (his employees affectionately call him the overlord) of Serious Eats, as well as creator and host of the Serious Eats podcast, Special Sauce. In 2016, Ed was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. J. Kenji López-Alt is the Chief Culinary Advisor for Serious Eats, as well as chef and partner at Wursthall, a German-inspired California beer hall and restaurant in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times Bestseller. Recorded live in the Great Hall at Town Hall Seattle on June 26, 2019.

Welcome back for the second part of Special Sauce with Ed Levine, featuring Ed Levine! This week we pick up where we left off, with Danny Meyer, CEO of Union Square Hospitality Group and Ed's longtime friend, serving as a special guest host, asking Ed about many of the events that are described in his memoir, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption, which has been named

At the end of every week, Ed Levine- a.k.a. Serious Eats founder, a.k.a. Serious Eats overlord, a.k.a. "missionary of the delicious," a.k.a. Ed "The Good Ones Eat Through the Pain" Levine- hosts intimate conversations with food lovers of all kinds, diving deep into the ways in which eating and sharing meals has shaped his guests' lives. For this and next week's episodes of Special Sauce, we turned the tables on Ed and had Danny Meyer, CEO of Union Square Hospitality Group and Ed's longtime friend, grill Ed in front of a live audience at Rizzoli Bookstore in Manhattan. The event was held in part to celebrate the release of Ed's memoir, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption, named one of the best cooking, food, and wine books of 2019 so far by Amazon. The evening started off with a bang, as Meyer admitted at the outset that he was going to be a combative interviewer. He noted that he'd been hankering for a chance to interrogate Ed about his business decisions, in much the same way Ed questioned the integrity of Meyer's business when he wondered, quite publicly, about Union Square Hospitality Group's inability to make good French fries. Or, as Ed so diplomatically put it at the time, "Why Do the French Fries at Blue Smoke Suck?" Despite saying that he should "have his head examined" for helping Ed sell his book, Meyer did a fine job filling in for Ed, asking him all the questions that Special Sauce listeners have come to expect, such as "What was it like at the Levine family table?" Ed revealed that his grandmother's cooking was what sparked his intense love of food, and he identified the source of his missionary zeal as his parents, who originally met at a Communist Party meeting and bequeathed their passionate intensity, if not their politics, to all their children. Part one of the conversation begins with Ed's childhood and ends with his college years, when he discovered a love for music that rivaled his love for food, even as he dabbled in a life of petty crime with an associate who will forever be known only as "Jerry Garcia." To find out what that means, and to hear the origin story of the man who would go on to create Serious Eats, you're just going to have to listen to part one of this Special Sauce interview with Ed Levine. (Or, of course, you can buy a copy of Serious Eater for yourself!) --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/06/special-sauce-ed-levine-live-part-1.html  

SPEAKERS Ed Levine Founder, SeriousEats.com; Author, Serious Eater: A Food Lover’s Perilous Quest for Pizza J. Kenji López-Alt Chef; Chief Culinary Consultant, SeriousEats.com; Columnist, "The Food Lab" This program was recorded in front of a live audience at The Commonwealth Club of California in San Francisco on June 20th, 2019. ** This Podcast Contains Explicit Language **

This program is part of our Food Lit series, underwritten by the Bernard Osher Foundation. Founded in 2006 by former New York Times food contributor Ed Levine, food blog Serious Eats has combined storytelling and culinary expertise to become one of the most acclaimed food sites in the world. The site provides in-depth recipes and reviews of food products and kitchen equipment carefully tested by culinary professionals in order to provide thorough and trustworthy reviews for its readers. Levine's forthcoming book, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption, recounts his challenging journey to create a successful online food publication. Levine bought the domain name Serious Eats for $100 and created the blog as a space to connect other like-minded eaters. Over the course of 10 years and with the help of a dedicated team and a supportive family, Levine has made Serious Eats into an established website with a large following. In addition to Serious Eater, Levine is also the author of New York Eats, New York Eats (More), and Pizza: A Slice of Heaven. He also hosts “Special Sauce,” a weekly podcast covering food in conversation with various prominent figures within the culinary landscape and beyond. Join Levine live at INFORUM as he reflects on his transformation from food writer to entrepreneur. This conversation will be moderated by Chef J. Kenji López-Alt, chief culinary adviser for Serious Eater and author of the James Beard Award–nominated column “The Food Lab.” ** This Podcast Contains Explicit Language ** Learn more about your ad choices. Visit megaphone.fm/adchoices

Author and food writer Ed Levine on his new book, "Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption", and much more. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Author and food writer Ed Levine on his new book, “Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption”, and much more.

Grace Madigan hears from food writer Ed Levine about the inspirations that led him to create his renowned food blog Serious Eats (3:33). Chief Correspondent Steve Scher talks with Charles Fishman about NASA's unsung heroes behind our trip to the moon (12:07). Host Jini Palmer highlights a segment from Lee McIntyre's program about science, evidence, and the reasons we trust one another (21:49). Get an insider's look and stay in the know about what's going on inthis moment at Town Hall.

Grace Madigan hears from food writer Ed Levine about the inspirations that led him to create his renowned food blog Serious Eats (3:33). Chief Correspondent Steve Scher talks with Charles Fishman about NASA's unsung heroes behind our trip to the moon (12:07). Host Jini Palmer highlights a segment from Lee McIntyre's program about science, evidence, and the reasons we trust one another (21:49). Get an insider's look and stay in the know about what's going on inthis moment at Town Hall.

Two titans of the food world are the focus of this week's episode. First up, an Open Kitchen (non-chef) interview with Ed Levine, founder of Serious Eats and author of the new book Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. And, from the Chef's Roll Anti-Convention in April, we are thrilled to present a tribute to legendary chef Jeremiah Tower, subject of the recent documentary The Last Magnificent, and creator of Stars and other restaurants. In addition to catching up with Jeremiah himself, Andrew spoke with 6 Stars alumni--Clark Frasier, Mark Gaier, Bruce Hill, Jule and Steve Vranian, and Lisa Sheehan--to gather their memories of working for him. Andrew Talks To Chefs is powered by Simplecast.

Dr. Ed Levine, Professor Emeritus in Industrial/Organizational Psychology at the University of South Florida, and a long time friend of Dr. Charles Handler joins us in this episode.Dr. Levine literally wrote the book on job analysis. In this episode Dr. Levine shares decades of wisdom about the how and why of job analysis. The conversation takes an existential turn and provides really refreshing perspective about the true essence and value of job analysis.So what is job analysis anyway and why is it so important? To answer this questions Episode 4 includes a great discussion about the key inputs and outputs of job analysis, but then reaches into a refreshing philosophical territory.Points of interest in the discussion include:Essentially job analysis translates what people do on a job into words. While job analysis may seem cold and boring on the surface, it is actually a spiritual thing in many ways because it involves a search for meaning within the work people do.Job analysis highlights the attributes needed for success at a job- providing a measuring stick for job applicants. The ability to hire based on the fit between applicants’ match to the human traits required for job success is of course critical to business outcomes. But job analysis has even more value because it helps individuals find work that is meaningful to them- therefore offering a larger benefit to society.The entire concept of a job is now getting outmoded so the view is turning to “work analysis” this expands the domain to include emotions, teams, personality factors, etc. This covers the work process not just a job. The future of job analysis is really bright. Beyond the applications for selecting employees, job analysis will continue to be a foundational aspect of the relation between humans and work. As the concept of a job changes, so too will job analysis. We can expect to see the scope expanded beyond just the study of one person’s role in one discreet job. Instead we can expect to see job analysis extending into “work analysis” that transcends the walls of one organization. Work analysis will focus on the study of the things required for various types of work. As work continues to become more team based in nature, we can also expect job analysis to be applied to the study of what teams need to successfully accomplish valued objectives. New technologies such as sensors and IOT devices will allow us a much deeper view on how teams interact in the workplace. Insights from this work will help promote a better understanding of the traits required to optimize the human elements that impact the success of work teams.We can expect to see advances in technology contribute to the evolution of job analysis. In the future we can expect that job analysts will have access to database that contain the results of thousands of job analysis studies. Think of an evolution of the O*net system to include access to accumulated job studies will allow analysts to instantly dial up job profiles that are fairly complete. Imagine this data being yoked to AI based systems that provide a deeper level of intelligence about the human traits required for success. Job analysis is a foundational part of any talent assessment program. Building an assessment without a job analysis is like building a house without a blueprint. But as we see in this episode, job analysis has a lot more to offer.All in all- Job analysis will continue to be a bright star in the understanding of humans and their work.Dr. Levine is a prolific author, speaker and consultant, working with governmental agencies, across the private sector and most recently with NASA on Astronaut selection. You can learn more about Ed by visiting his site: http://luna.cas.usf.edu/~elevine/And watch for the 3rd Edition of his book, "Job and Work Analysis" here: http://sk.sagepub.com/books/job-and-work-analysis

On today's show Daniel and the guys recap Syracuse's win against Clemson from last night and why they think Pascal Chukwu did not play a single minute last night. Also, Forrest made another mistake by misspelling Ed Levine's name in the description yesterday, causing him to go into a rant. Plus, the guys play 'So What' and so so so much more!

On today's show Daniel and Paulie get into another debate about Paulie not flying back leading to Paulie asking listeners of the show to drive him back to Syracuse after the Duke game. Also, Daniel gets into an argument with Paulie and Josh over why they are so scared of their boss Ed Levine aka the great one and why Daniel interacts with him so much. Plus, Syracuse Basketball Assistant Coach Allen Griffin to discuss Syracuse's game against Clemson tonight and so so so much more!

On today's show Daniel and the guys are joined by the great one Ed Levine to discuss Paulie winning the employee of the month award. Also, Daniel and his sister Jane call into the Dan Le Batard as the celebrity prognosticators. Plus, 'So What' and so so so much more!

"On The Ropes" boxing radio interview with IBO president Ed Levine.

On this episode we chat with Carly Ogden, 1/2 half of the husband and wife team behind local favorite Attaboy Beer. Carly shares the story behind the beer, we talk about our beloved Frederick and ask her what it's like to have a lot of irons in the fire. If you've been thinking about pursing a passion, this is a must listen. Carly and her husband had a dream and made it happen!   Attaboybeer.com Facebook Instagram Special Sauce with Ed Levine podcast How Did This Get Made podcast As always, thank you so much for all the love so far! If you have a second, please consider leaving a review on iTunes or Stitcher. This helps the show get in front of even more people :-). Let us know what you think, ask us a question or let us know if you have a good idea for a podcast guest. (PLUS, if we get to five unique reviews on iTunes, we're giving away one of our awesome Mustache Mesa tote bags!) 

Ed Levine is the founder of the popular website Serious Eats, a food site that now has over 10 million unique visits a month. Prior to founding Serious Eats, he had written about food for the New York Times, had written some books, and he wanted to create "a place online that was like a clubhouse for food enthusiasts -- for people who wanted to share their passion." That's exactly what he's done with Serious Eats and the SE community. In this episode, we talk about how he founded his company (and how everyone at the time thought he was crazy), about the stage he's in right now, having sold Serious Eats with one foot in the company but the other food in new ventures: hosting his podcast, Special Sauce, and writing his memoir. We also discuss how immigrants refresh a culture's food scene in a way nothing else can, why food is the great common ground, and we cover so much else about both food and business -- including Ed's perspective on the current era of entrepreneurs, reluctant as we may be to call ourselves entrepreneurs. I hope you enjoy the episode!! I can't say enough positive things about Ed, and I loved having this conversation with him. Thanks, too, to Better Almond Butter for sponsoring this episode. Please use the offer code "keepitquirky" to buy some at www.betteralmondbutter.com for 10% of your entire purchase. See acast.com/privacy for privacy and opt-out information.

The back story of Pizza Therapy. How my Dad was the inspiration for pizza therapy. I explain exactly what pizza therapy is… and building the website. -Why trying to give away my pizza recipe for free was a total failure. -How Peter Reinhart reached out to me when he was writing his book, American Pie My Search for the Perfect Pizza. -The newspapers, books, televisions, magazines which have referenced Pizza Therapy. The Legends of Pizza interview series. -I talk about my own Pizza Book. -I also talk about the one event which catapulted my Pizza Journey into the stratosphere. That event was Pizza Expo. I also reference the pizza therapy channel on YouTube. Resources: Sponsor: Pizza Therapy Pizza T-shirt Collection http://pizzatherapy.com/t Websites:http://apizzapodcast.com http://pizzatherapy.com http://legendsofpizza.com/blog The Pizza Therapy Pizza Recipe (free) http://pizzatherapy.com/recipe American Pie: My Search for the Perfect Pizza by Peter Reinhart http://amzn.to/2EPDl72 Everybody Loves Pizza: The Deep Dish on America's Favorite Food by Jeff Ruby and Penny Pollack http://amzn.to/2GGHk1Q A Slice of Heaven: The Ultimate Pizza Guide and Companion by Ed Levine http://amzn.to/2EP5yL5 Legends of Pizza Volume 1 and 2 Currently Unavailable Pizza, Pasta and Other Food I Like by Chris Bianco http://amzn.to/2ELIZHb The Pizza Therapy Pizza Book http://amzn.to/2EYFkFh Pizza Expo http://pizzaexpo.com Pizza Therapy on YouTube https://www.youtube.com/user/pizzatherapy/ Frank Pepe's Pizzeria Napoletana 163 Wooster Street New Haven, Connecticut https://pepespizzeria.com/**This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.

IBO boxing president Ed Levine joins "On The Ropes" for a guest interview

On this week's episode of the Special Sauce podcast, host Ed Levine talks to David Rockwell, the architect and designer behind every Nobu around the globe, as well as multiple airline terminals and the theater in which the Academy Awards are held.

Ed Levine first met Jessamyn Waldman Rodriguez eight years ago, when he happened upon her and her mother selling handmade tortillas at a tiny farmers market in West Harlem. Even back then, he could tell that Jessamyn was a force to be reckoned with. She embraces her life's work with equal parts humanity, passion, and focus. In recent years, Jessamyn's nonprofit and bakery, Hot Bread Kitchen, has been preserving baking traditions from around the world by hiring immigrant women to make the breads of their home countries in the organization's headquarters in Manhattan. Along the way, Hot Bread Kitchen has essentially become a wildly successful job-training program for the thousands of women who have passed through its doors. It's an awe-inspiring operation, and when you listen to this episode of Special Sauce, you'll understand that it takes a force of nature like Jessamyn Rodriguez to undertake this kind of initiative.

This week on Chewing, co-hosts Louisa Chu and Monica Eng DOGGY BAG it! But how safe is it? And why don’t we always do it? What’s the science and culture behind the one thing we can control to reduce food waste worldwide? Monica talks to the Undersecretary of Agriculture and for once they’re not fighting. Instead they agree on one of the most important ways to cut food waste in the nation. Then we call up extreme doggy bagger, Serious Eats founder Ed Levine. And Louisa brings Monica and producer Iris Lin a Leap Year leftover, but Will She Eat It? (Photo: Raccoon doggy bag from annual Coon Feed in Delafield, Wisconsin, by Louisa Chu)

Ep. 154 - Serious Eats grand poobah Ed Levine is this week's podcast guest.  He recently sold the website to FEXY, and the story of the last 8 years is fascinating.  But even more fascinating was the music career he had before becoming a food writer.  A career which took him from L.A. to Iowa to New York City, and then into the studio with Dr. John.  And we get Ed to tell us the story from the very beginning. It's a must listen for anybody who's ever met Ed (or been obsessed with Serious Eats.) **** We'll be taking a few weeks off for vacation.  Please subscribe to the podcast on iTunes so you'll know when we're back...

Ed Levine is the founder and editor of the blog Serious Eats, a forum for sharing "food enthusiasm." He's written regularly about NY food and the iconic American foods and their place in our society. The blog has spawned a new book, called Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are.

Music in Mario Batali's restaurants is anything but an afterthought. Find out how he likes to pair pasta and rock and roll in this episode of Unclogged. —Ed

Want to know what happened when Mario Batali, Serious Eats' Irresistible Force, collided with the culinary world's Immovable Object, Marco Pierre White, over a hotel pan full of risotto? Find out today in episode 2 of Mario Unclogged. —Ed About Mario: Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: mariobatali.com.

var digg_url='http://www.seriouseats.com/videos/2007/10/mario-batali-video-how-to-sauce-pasta.html'; //--> Editor's note: When we thought of who we wanted to star in Serious Eats' first regular video series, Mario Batali's name kept coming up over and over again. Why? He's funny, passionate, generously spirited, smart as hell, and a great cook. So we hope you'll enjoy Unclogged, Mario Batali as you've never seen him before. —Ed Levine The Takeaway Mario says: "What you want to eat when you eat a bowl of pasta ... is pasta." "The way that they refer to their sauce in Italy is condimento—condiment—and when you think about a hot dog or hamburger, the condiment is something that kind of greases it up, but it never overtakes the main event of the hot dog or the hamburger." "Americans overdress their pasta 99.9 percent of the time. It should never be a bowl of soup. It should be noodles, with a little stuff." About Mario: Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: mariobatali.com.