Podcast appearances and mentions of eddie hernandez

Welcome back to the Longevity Muscle Podcast! Today we have 1995 WNBF Natural Pro Bodybuilding Overall World Champion & Mr. Universe Eddie Hernandez joining us! Timestamps0:49 Natural Pro Dwayne Broadway Introduction 1:54 1995 WNBF World Champion Eddie Hernandez 2:55 Eddie Hernandez vs. Kai Greene Showdown 3:49 Daily Routine of a Natural Bodybuilding Champion 4:40 Trainer, Teacher, and Coach – Eddie's Roles 5:11 Training 4-5 Days a Week at Age 61 5:38 Eddie's Stage Weight & Height in the 90s 6:37 Facing Natural Bodybuilding Legends 7:16 Who Inspired Eddie to Compete 10:27 Conditioning in 90s Natural Bodybuilding 11:07 The Bodybuilder Who Inspired Kai Greene 13:23 Kai Greene: Natural Genetic Anomaly? 14:19 Why Eddie Says Kai Greene Was a “Problem” 15:03 Top Natural Bodybuilding Earners 15:42 Why Eddie Retired from Competition 17:29 Training in the “Dungeon” Gym 17:51 Why Eddie Stayed Natural (Never IFBB) 18:21 NFL Tryouts: Cowboys & Giants 18:30 Why He Stopped Powerlifting 18:52 Why He Still Trains Like a Bodybuilder 19:21 Machines vs. Free Weights Pre-Contest 20:09 Eddie's Pre-World Championship Training Split 20:39 Dorian Yates Style Training for Naturals 22:23 Best Compound Lifts for Muscle Growth 23:27 Deadlifts: Are They Essential for Growth? 24:00 Ideal Rep Range to Maximize Muscle 24:16 One Regret from His Bodybuilding Career 25:24 Duration of Training Sessions 25:47 Injuries & Lessons Learned 26:25 The Serious Risks of Overtraining 29:49 Eddie's Current Training at Age 61 32:20 Natural Bodybuilding Today: Eddie's Take 33:33 Eddie's Diet as a World Champion 34:52 How Much Protein for Muscle Growth? 35:11 Eddie's Cardio Protocol for Shredding 36:00 90s Natural Pros Were Big & Tall 36:25 Fantasy Matchup: Eddie vs. Broadway 37:12 The Longevity Muscle Podcast Mission 38:05 First Ever Natural Pro World Champion 38:39 Duane Ball: Eddie's Training Partner 39:33 Jose Guzman: The Natural Ronnie Coleman 40:21 Mike Mentzer or Dorian Yates? 40:49 Eddie's Diet Now at 61 Years Old 41:26 Bernard Sealy Shoutout 42:30 90s vs. Modern Conditioning 43:54 Message to the New GenerationFollow us on IG:EddieKennyLongevity MuscleLongevity Muscle Magazine

In the gripping finale, "Requiem for the Forgotten," Eddie Hernandez races to uncover the final truth behind Sophia Bellamy's murder. A confession from Frank Rossi, a former mob enforcer, reveals the shocking involvement of Judge Harrison in the killings. As Eddie witnesses a supernatural reenactment of the tragic events, he confronts his family's connection to the past.With the mystery solved, Eddie helps bring long-overdue justice to the perpetrators' descendants. The Broken Bottle is transformed into a jazz club honoring Sophia's memory, allowing the restless spirits to find peace at last. Eddie discovers his true calling in preserving forgotten histories, ensuring that the echoes of the past will always have a voice.Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories' with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there's free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com

In "The Price of Silence," Eddie Hernandez uncovers a hidden room in The Broken Bottle's basement, revealing a shocking conspiracy. Through old letters and ghostly visions, he learns of Daniel Sullivan, a journalist who worked with Sophia to expose Thomas Blackwood's vast criminal empire. Eddie discovers a personal connection to the mystery when he realizes his own grandfather was involved in the events of the past.As he pieces together the tragic fate of Sophia and Daniel, Eddie confronts the dangerous consequences of unearthing long-buried secrets. With the spirits growing restless and potential threats lurking in the present, Eddie must navigate a treacherous path to uncover the truth and bring justice to the dead.Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories' with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there's free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com

In "Echoes of the Past," Eddie Hernandez's investigation into The Broken Bottle's history intensifies as he experiences vivid visions of the 1920s speakeasy. These supernatural glimpses reveal the vibrant world of jazz singer Sophia Bellamy and her complex relationship with bar owner Thomas Blackwood.Eddie uncovers dark secrets lurking beneath the glitz and glamour, realizing that Sophia's disappearance was likely murder. As paranormal activity in the bar escalates, Eddie has a chilling encounter with Sophia's ghost, urging him to delve deeper into the basement's mysteries. With each revelation, Eddie is drawn further into a decades-old web of lies, betrayal, and deadly secrets.Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories' with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there's free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com

In "The Whisper in the Glass," we meet Eddie Hernandez, a charismatic bartender at The Broken Bottle, a trendy bar in Lower Manhattan. Eddie's world is turned upside down when he experiences a series of inexplicable events: shattering glasses, cold spots, and eerie whispers.His curiosity leads him to the bar's haunted basement, where a chilling encounter with a ghostly figure in an antique mirror sets him on a path to uncover long-buried secrets. As Eddie delves into the bar's Prohibition-era past, he discovers the tragic story of Sophia Bellamy, a promising jazz singer who vanished in 1925. Eddie's quest for truth has only just begun.Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories' with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there's free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com

Have you ever been to a wedding and wondered how hundreds of plates of food arrive at the right destinations at the right time? Often without an on-site kitchen. This is high-concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, we step behind the scenes with the Lee Brothers as our guides. Sara Brooke Curtis is an award-winning radio producer. Her work has aired on The Splendid Table, KCRW's UnFictional, KCRW's Good Food, CBC's Love Me, and BBC's Short Cuts, among others. She lives in western Massachusetts and loves recording sounds of everyday life and producing sonic worlds for listeners to surrender to and delight in. Special thanks to Steven Satterfield, Virginia Willis, Matt Bolus, Shuai and Corey Wang, Cheetie Kumar, Vishwesh Bhatt, and Eddie Hernandez for their delicious food and interviews. Hotbox: Inside Catering, the Food World's Riskiest Business, published by MacMillan, may be purchased from your favorite local bookstore. Gravy is proud to be a part of the APT Podcast Studios. Learn more about your ad choices. Visit megaphone.fm/adchoices

Summer's here and the time is right for some outdoor music. We saw the Smile at a tennis court in Queens and we brought along our friend and confirmed millennial, Eddie Hernandez. Together we geek out on the Smile's tight set and which moments truly blew us away. Also, we chat about what rockstar stuff Colin is up to, a new pop song that suspiciously sounds like Radiohead, Phil's reinterpretation of a beautiful Nick Drake song, and Thom's diverse and intense NTS radio playlist. Plus, we play an exciting game that tests both Kristina and Eddie's true knowledge of Radiohead titles.

Eddie Hernandez returns to the livestream to tell Davey how life has been after spending 7 years in prison for robbing a jewelry store. From touring with Carlos Mencia as a stand up comedian to headlining his own sold out shows, Eddie is breaking the stereotypes of an ex-con! FRIENDS WITH DAVEY Listen to Davey Jackson and Producer Josh, livestreaming with a new friend every Wednesday at 8:00PM CST. Podcast audio available on Spotify, iTunes, and all streaming platforms.

Eddie Hernandez served 12 years in the Army, first with the 1st Cavalry Division and then 10th Special Forces Group. Struggling with inuries and PTS, he was medically retired in 2014. After leaving the military he went to culinary school, graduating in 2016 from Le Cordon Bleu Culinary School. In 2020 he started his own BBQ catering company – Stars & Stripes BBQ. He is also involved with three non-profit organizations, FrontSight Military Outreach, Working Dogs for Warriors, and Oath to County Foundation. Eddie's new mission is to give back to the military community and help those suffering with PTS issues as he did. PODCAST - LISTEN, WATCH, AND SUBSCRIBE https://linktr.ee/TransitionDrillPodcast CONNECT WITH EDDIE: https://www.instagram.com/stars_stripesbbq/ https://www.oathtocountryfoundation.org/  

On this show we look back on the Top Rank ESPN card, add context to Tyson Fury vs. Dillian Whyte, and preview Keith Thurman vs Mario Barriso w/ Jeremy Herriges of Fansided.com | (01:01:00) We tell the story of Katsuma Akitsugi along as his coach Eddie Hernandez of Eddie's Boxing Crew, (01:10:24) Jeremiah Milton stops by the show as this pre-recorded conversation talks his fight from Saturday, (01:18:00) get your boxing legal fix with Jason Cruz as we touch on a slew of MMA and boxing topics, and finally, Ryan @BoxingAddiction on Twitter (02:01:00) gives his first-hand account of being at what might Don King's last boxing card.

The Sluts come to you live and direct from our first live event at Qgeez Trees Secret Backyard Sesh in Bakersfield! Our first event was such a badass experience and we wanted to share some of it with you Marlon Mack of Tonight We Are sits in with us. Then we talk with our boy Eddie Hernandez from Nano's Barbershop to talk about his new role in the skating community. You don't want to miss this one! --- Support this podcast: https://anchor.fm/theslutchronicles/support

Eddie Hernandez is a 20+ year vet in the radio business and a great friend of D. Scott. They talk about the "old days" in radio. The infamous Jordin Sparks break and a lot more.

DC makes Eddie Hernandez's pork roast with roasted jalapeño gravy then chats with Michelle Kwak (pastry chef, KIN restaurant in Boise, ID) about how she went from high school science teacher to working in fine dining, navigating food service in the pandemic era with meal kits and no-contact picnics, edible models of the solar system, deriving inspiration from those tins of Danish shortbread cookies, compost smoothies, worms as pets, and a whole lot more! Recipe:  Pork Roast With Roasted Jalapeño Gravy Recipe - NYT Cookingcooking.nytimes.com › recipes › 1019254-pork-roast-with-roasted-jal... CivilEats Food And Land Justice Orgs list: https://civileats.com/2020/06/02/want-to-see-food-and-land-justice-for-black-americans-support-these-groups/ City Of Good, Boise COVID-19 food relief organization: http://cityofgood.com

The crew talks to Stephen “Chef Papi” Rodriguez & Juan Goris, the owner of Inwood restaurant "Luxor New York" about forming what is now known as Chef Papi Kitchens, a virtual kitchen that provides five different menus within the Luxor NY kitchen. We also get a surprise visit from their resident mixologist Eddie Hernandez who tells us about the delicious drinks Chef Papi Kitchens offers.

Get ready to laugh your ass off with the fabulous John Barrowman! John tells us all about how he did it. From his first commercial shoot back in high school, to working with Stephen on the set of Arrow, and everything in between. He tells us how he's been keeping busy during quarantine, and pitches us on a wine idea for December that everyone is pretty sold on making it happen! Make sure to follow him on instagram at @johnscotbarrowman! We also want to wish a happy 16th anniversary to Kim & Eddie Hernandez, who join us every year in Walla Walla to celebrate their anniversary!  Enjoying the pod so far? Please subscribe, and give us a rating and review!  Looking for the best wine club deal ever? Our May Tastemakers' Club shipments will start shipping this week, and this month includes MORE WINE! Get 3 bottles hand picked from the NP library at an all time low price. Your first box is $20 off at nockingpointwines.com/tastemakers-club  Learn more about your ad choices. Visit megaphone.fm/adchoices

The BIGS Show with host Michael Alfieri is Talkin the Past and the Present with Legendary Natural Bodybuilding Champion Eddie Hernandez! This great podcast interview with Eddie and Michael will take you back to the old days of classic bodybuilding to the present. Michael asks a variety of questions that will entertain everyone! Eddie Hernandez is a special person with allot to say that we can all learn from. Don't miss this exciting interview on The BIGS Show!

On this week s show, we take a look at immigration and its impact on the American food landscape. We begin with Rick Bayless, whose award winning Frontera restaurants are bolstered by workers who come from immigrant backgrounds. Rick explains how many of his staff members were brought to the country as children and are now facing an uncertain future. Then, Eddie Hernandez talks about harnessing the similarities between his Mexican culinary roots and Southern ingredients. Eddie has synthesized this cultural blending in his new book, Turnip Greens and Tortillas. Next, we meet Slavica Park of Denver s Comal Heritage Food Incubator. Slavica is blazing a trail for immigrants who dream of opening their own restaurants. Her food incubator is an inspiring space devoted exclusively to women who share these aspirations. And Edward Lee joins us for a conversation about how one s own heritage can inspire new culinary forms. His singular take on Southern foodways is deeply influenced by his Korean roots. Edward is a seven time James Beard Award nominee with a new cookbook called Buttermilk Graffiti. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week s show, we take a look at immigration and its impact on the American food landscape. We begin with Rick Bayless, whose award winning Frontera restaurants are bolstered by workers who come from immigrant backgrounds. Rick explains how many of his staff members were brought to the country as children and are now facing an uncertain future. Then, Eddie Hernandez talks about harnessing the similarities between his Mexican culinary roots and Southern ingredients. Eddie has synthesized this cultural blending in his new book, Turnip Greens and Tortillas. Next, we meet Slavica Park of Denver s Comal Heritage Food Incubator. Slavica is blazing a trail for immigrants who dream of opening their own restaurants. Her food incubator is an inspiring space devoted exclusively to women who share these aspirations. And Edward Lee joins us for a conversation about how one s own heritage can inspire new culinary forms. His singular take on Southern foodways is deeply influenced by his Korean roots. Edward is a seven time James Beard Award nominee with a new cookbook called Buttermilk Graffiti. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Back in Monterrey, Mexico, Eddie Hernandez initially wanted to be a rock star musician. Today, he's a culinary star and co-proprietor of Taqueria del Sol eateries in Georgia and Tennessee. Eddie discusses his book, "Turnip Greens & Tortillas," and his non-traditional approach to blending South-of-the-Border and Deep South flavors. Jon Priest, Senior Winemaker for Etude Winery in Napa Valley, is passionate about Pinot Noir. He discusses his Pinot Noir wines in California, Oregon and New Zealand.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

This week, Cathy talks with Eddie Hernandez, Executive Chef and co-owner of Taqueria Del Sol restaurants in the South, on his unique take on Mexican and Southern food. Eddie talks about his experience as an immigrant, working his way up from a dishwasher to line cook and learning English, and how his recipes reflect his open attitude toward learning and incorporating from cultures. He also shares some suggestions for low-cost menus perfect for summer parties. Eat Your Words is powered by Simplecast.

Definitely more frequently than Chinese and Indian or Swedish and Thai, it seems like whenever a cook wants to bridge two cuisines in their kitchens, it’s Mexican and Korean; or maybe Mexican and Southern. Coming up on this week’s show’s, a chat with a pair of chefs talk Mexican Fusion. First, the co-owner of a successful chain in Atlanta and Nashville, Eddie Hernandez joins us to talk about a new book, Turnip Greens & Tortillas, all about his blending of Mexican and Southern cooking. Then, a Korean-American who has adopted tacos and burritos, and given them a kimchi twist for college kids and millennials. David Choi, the chef and owner of Seoul Taco talks about Korean and Mexican flavors.

Chef Eddie Hernandez and I really thought it was a good idea. We really liked the idea of chatting on a warm spring day on the enclosed, empty patio at the Howell Mill Road location of Taqueria Del Sol in Atlanta. The birds were so peaceful, we said, and it’s quiet out here, we said. But there is nothing quiet in the world of Eddie Hernandez. This energetic man has been going full tilt since the age of 16 when he started a music career, and so, sitting in his world for a mere 30 minutes, we heard traffic, the sound of increasing guests lining up waiting for him to unlock the restaurant doors, restaurant staff discussing mopping, a train, and well, that’s all the stuff I couldn’t cut out, except for the birds. Oh, the damn birds. But … for some of you out there, Eddie’s story might be one of the most important ones you ever hear on The Southern Fork. He’s not just a man who used to play music; he’s a man who believes food, and cooking, saved his life. Around the 10 minute mark we get into some heavy talk about a decision he made to change his life, and how he’s opened a new world because of it. And yes, there’s talk of tortillas and collard greens too. You’re invited to the patio to join us; just take mind of the birds.

Yes, the turnip greens at Taqueria del Sol are legendary (as are the tacos and margaritas), but there is more to this wildly popular Southern restaurant. We caught up with chef Eddie Hernandez and his business partner, Mike Klank, who together have been cooking up delicious Mexican food in Atlanta for more than three decades, to find out how this unlikely duo met, why they're so successful (hint: it's the food), and to dig into Eddie’s new cookbook, Turnip Greens & Tortillas. Plus, at the end of the episode, we switch gears and get a crash course in Southern style with Sid and Ann Mashburn on their three must-haves for every well-dressed man and woman.

Meet Chef Eddie Hernandez, a native of Mexico who landed in the U.S. while on tour with a rock band. Sneak into the kitchen of his restaurant Taqueria del Sol to learn about his cookbook, Turnip Greens and Tortillas, and how his recipes are an ode to both Mexican and American food, even as he departs from tried-and-true techniques in order to sprinkle in some innovation. All the while, Eddie cooks up a pot of turnip greens and teaches you his time-saving tricks. Get Eddie's Turnip Greens recipe at ForklorePodcast.com. 

Tweet LIVE this Sunday, May 6th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio with Cinco de Mayo! on most Americans minds this weekend, we are happy to welcome Chef Eddie Hernandez who was born in Monterrey, Mexico and is the executive chef of Taqueria del Sol. He and his business partner, Mike Klank , were nominated for a 2017 James Beard Foundation Outstanding Restaurateur Award. His recipes have appeared in Bon Appétit Magazine, Food & Wine, Southern Living, and Garden & Gun Magazine. He joins us to talk about his new cookbook “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen” from Rux Martin and Houghton Mifflin Harcourt written with Susan Puckett. USA TODAY called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie's Way” sidebars show how to make each dish even more special. What a treat! Then coming on the show will be Ray Sheehan the Event Organizer of the 2nd Annual Philadelphia All Star Craft Beer & Wine Festival at Citizens Bank Park. After a sell-out crowd last year, thousands of beer enthusiasts and wine lovers will return to Citizens Bank Park on May 19, 2018 for the The Philly All-Star Craft Beer, Wine, and Cocktail Festival. Guests will be treated like ballpark royalty with exclusive giveaways, activities, and amazing craft beer and wine samples from around the world. This year, the festival area has expanded by 50% to provide attendees with more space to walk around, hang out with their friends, and have fun! With over 100 craft beer and wine vendors, food vendors, and live musical entertainment, guests are guaranteed the experience of a lifetime. Ticket holders will also receive free parking, a voucher for two (2) tickets to a Phillies game at Citizens Bank Park, and get a once-in-a-lifetime opportunity to get their picture taken in the Philadelphia Phillies dugout after walking the bases and warning track! This year, “The Yard” will also be open for attendees to take swings at the Phillies new whiffle ball park, and enjoy a variety of games throughout the entire concourse, such as giant bocci, fowling, cornhole, and even shoot some hot dogs from the Hatfield hot dog launcher. Four DJ's, and two Acoustic Duo's will also amp up the crowd, and keep the party going. Additionally, the Phillies vs. Cardinals will be airing LIVE on the giant 1,500” screen and dozens of screens throughout the ballpark to provide a true all star experience. The event runs from 3:00 pm – 7:00 pm and VIP ticket holders will have access to the Hall of Fame Club/VIP Area with one-hour early entry at 2:00 p.m., and additional select beer & wine samples. The All-Star Craft Beer and Wine will benefit the Phila FOP Lodge 5 and Michael Barkann's The Barkann Family Healing Hearts Foundation uniting a sense of community in the Philadelphia region. The Foundation provides financial assistance to families who are in need, due to recent adversity or tragedy and are immensely grateful to be a part of the festival. Planning to take the festival across the nation, Dennis Gaudenzi, owner of Upcoming Events.com is thrilled to host the annual festival in the City of Brotherly Love for its second year. He says “We are so excited to have this Festival at one of the best Ballparks in the Majors – the Home of the Phillies! It is certain to be a “can't miss” event with entertainment and great craft beer and wine, both local and from around the world!” It's an event that should not be missed! For more information and to purchase tickets, please visit: www.BallparkFestival.com. Also joining us will be Domenick Crimi the General Manager of Cappuccio's Meats Old World Butcher Shop a Family Affair Since 1920 in the heart of 9th Street Italian Market. Cappuccio's Meats has been providing authentic Italian sausage and curated meats for almost 100 years. They have more sausage flavors than anyone in the region, and as an added bonus you can get dry aged steaks and a variety of other gourmet meats from them. They are great! We are also thrilled to welcome Nancy Sirianni a singer, songwriter, actor and producer from Long Island, New York. Her long-time group, recording artists the scoldees, released two critically acclaimed CDs of original music that received nationwide airplay: MY PATHETIC LIFE and NIGHTCAP WORLD (OHR Records ©2000 and 2003). Band credits include Woodstock '99, Mountain Stage New Song Music Festival, The Bottom Line (NYC),The Whisky A Go-Go (LA), and Jazz in Duketown - Café De Smidse in Leiden, The Netherlands. Solo credits include a recent performance at the famous Ryman Auditorium in Nashville, Tennessee, and opening for American Idol Taylor Hicks at the Mid-Hudson Civic Center in Poughkeepsie, NY. You can hear Nancy's original songs National Lampoon's One Two Many (available on DVD), as well as six independent films and MTV reality shows MADE and MY SUPER SWEET 16. She is coming on to talk about her appearance playing an acoustic set with guitar player extraordinaire Jon Lauter at Susan Robbins Rhythm & Verse: A Literary and Music Salon Chestnut Hill Friends Meeting on Friday night, May 18th in Philadelphia. We can't wait! We are all about having quality family time here at Small Bites and as such we welcome Jen Chiou the CEO of CodeSpeak Labs. They have recently released CodeSpeak Books. These are Children's Story Books for kids to learn computer coding concepts. For our kids' generation, coding-- the language of computers and technology-- is going to be a necessary literacy. Like learning any language, it's easiest for kids to start learning the fundamentals early on, in age appropriate ways. How to Turn Your Grown-Up into a Robot and Other Coding Stories is our hardcover Children's Book with 3 fun stories for kids in grades PreK-2. You can order a copy of the book on their website: http://www.codespeaklabs.com/hour-of-code Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and getting ready for his new show Regional Eats. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites Episode 83 appeared first on Wildfire Radio.

Chef Eddie Hernandez and writer Susan Puckett stop by the show to talk about their new cookbook, "Turnip Greens & Tortillas". Thier book is a celebration of southern fare with a Mexican flare. See acast.com/privacy for privacy and opt-out information.

Turnip Greens & TortillasA Mexican Chef Spices Up The Southern KitchenBy Eddie Hernandez and Susan Puckett Suzy Chase: Welcome to the Cookery by the Book Podcast, with me, Suzy Chase.Eddie: My name is Eddie Hernandez and I just wrote a wonderful book called Turnip Greens & Tortillas. I'm the executive chef and partner for Taqueria del Sol.Suzy Chase: You call yourself a Southern boy who never worries about food correct. What exactly does that mean?Eddie: I don't know where the Southern boy got started. It was something that I said to a customer and I got stuck with the name. What I mean when I say I'm not food correct is because I think people emphasize too many rules on cooking and doesn't allow the home cook to really become what they can be, because you have to cook a certain way or another way, or you have to do things this way or their way. Well, I grew up in a house where there was no rules on cooking. It was he who cooks cook whatever he wanted to cook, and the other ones, they were welcome to it. If they didn't want to eat, well, then they're going to have to cook their own food. What I meant by that is that you should cook any way you like. I want to empower the home cook. Do your thing. Cook whatever you got. It doesn't really need to make sense, it needs to taste good. That's the bottom line.Suzy Chase: That's how it used to be, though, I thought growing up. Somewhere in the past I'd say 30 years that changed. Everything had to be completely correct and perfect.Eddie: You're absolutely right. I've been cooking for 30 years. It's many examples of how people where so dramatically about doing things one way. I had said before, "Listen, eggs are not just for breakfast. A steak is not just for dinner. A steak is for whenever I want to eat a steak and eggs are for whenever I want to eat eggs." There was a very well-known chef here in town, and he came to my restaurant. I knew him really well. I had a steak with a white sauce on the menu, and he went ballistic on me. That was a sin, a no-no. White sauces were just only for fish. I'd say, "Well, you bring me a book that says that I'm not supposed to do that. An etiquette book on cooking, and then I might think about it. But now this is the way I cook." He ordered the steak with the white sauce. After he got through eating, he came to me and he goes, "You know what? I really admire that you really don't care so much about what people think and you cook good food. That steak unbelievable."Suzy Chase: That's great.Eddie: Then he came to work for me. But people live in this world where they have to go by the rules all the time. Cooking should be a time to enjoy. It needs to be good because you think it's good.Suzy Chase: Nearly 30 years ago there was a guy named Mike Klank who hired you for your first waiter job at a Tex-Mex restaurant. Little did he know you were the best thing to happen to that restaurant. Describe how and where it all started with a bag full of turnip greens.Eddie: Well, in 1987, I came to Georgia to visit a friend. I was already living in Waco, Texas, at the time. I just wanted to spend some time away from everything. From the music, my friends, just get away. I came over here to take some time off away from everybody. There was a restaurant that was about to open, and my friend said, "Why don't you get a job? I know you can cook. Stay here." I said, "Man, I don't think I really want to get a job in the kitchen." He bet me a case of beer that I was just afraid to ask for a job because I wasn't going to get hired and I said, "Oh no, I will definitely get hired. I know." So I took him up on the bet and we pull up and we went inside. Of course my hair was all the way to my shoulders, I had the earrings, the bracelet, typical rocking wannabe individual. Mike was there, and I went to talk to him and I said, "Are you hiring?" He goes, "What are you looking for?" I told, "Well, I'd like to be a waiter." He goes, "Okay. When can you start?" I said, "Anytime." He says, "Tomorrow?" So it is. The next day I showed up and I became a waiter. Three days later I don't know why I went and told him, I said, "All these people are not coming back." He says, "Why?" I says, "Because of the food the bad and the service is worse, and I'm one of the waiters." He look at me like ... But in those three days, he and the kitchen staff saw me that I would go to the kitchen and make my own food, because they were so slow. I make my own dishes. I would cook something for me to eat so they already had a sense that I knew what I was doing. Mike said, "Can you cook?" I said, "I can do better than what you're doing right now." And he says, "Okay. Tell me what do we need to do?" So we work up a deal. One of things is that I really like Mike as a person. I thought that he was a straight shooter and that he was going to treat me with respect, somebody that I wanted to work with. He went to the kitchen and fired the chef, I took over the kitchen. I said, "I'll get this thing straight in three days," and he goes, "Okay." I'm glad I said three days, because I would have said four, I'd be looking at 10 more years. Those three days became 30 years so far. I'm still in the kitchen. I didn't want to do it at the beginning but now I love it.Suzy Chase: Wow. It's crazy how moments like that change your whole life.Eddie: I'm telling you. Sometimes it's unreal. I just can't believe that him and I, we've been working for so long.Suzy Chase: As an example of your creativity, tell us the story about the bag of turnip greens.Eddie: There was a man named Bobby Avery and his wife, Jaunita in the very late 80’s like '88, '89. He was a regular customer already by then. He showed up with a bag of turnip greens one day on a plastic bag. He gave them to me and he said, "Eddie, if anybody can make this thing famous, it'll be you." I said, "Thank you," and I took them to the kitchen and they went bad because I really didn't know what to do with them. The next Friday Bobby showed up again with another bag and I felt bad, so I went to Mike and I said, "Mike, what is this?" He says, "A turnip green." I said, "What do you do with it?" He goes, "Well, you cook it and we eat it." I said, "Well, how do they cook it?" He says, "Oh my god. Get in the car." We went out to eat lunch at a couple of restaurants over the next week or so, so I see what people did with them. It made no sense. They were bitter. I went back to the restaurant and I changed everything. I did it differently than the Southern people were doing it at the time. I got a lot of grief because I didn't cook them the way everybody else did and I said, "Well, I don't care. If you don't like them, you don't have to eat it. But this is how I do it." I had refused to make cornbread. I said, "No, because we eat them with tortillas in Mexico." That's a true story. We're talking 1989 and in my dreams did I ever thought that turnips greens and tortillas would be the title of a book. I was not the one that named the book. I never thought that those two little words become a title of a book. I just said, "In Mexico we eat the turnip greens with tortillas. Tortolitos." I said, "So I'm not going to give you cornbread." People used to sneak cornbread into the restaurant. It was funny because I catch him and I go, "What are you doing?" He goes, "But you won't make cornbread," and I said, "It's a Mexican restaurant for God's sake. You eat with tortillas." Eventually I give in and I started making cornbread. Now I make it all the time. As I grew as a cook, and I learned more about the ingredients available in the South and all this and that, now I make blue cornbread. I do popcorn cornbread. I do all kinds of cornbreads now, and I really like it. I learned to assimilate the culture that I was in, which it was the South. I learned to love it. I love the fact that people still says, "Good morning," and, "Hi," and, "God bless you," and, "Have a good day." I grew up in that culture in Mexico where people always say, "Good morning." Even if they didn't like you, they will still good morning to you because that's the way we grew up. Here we are 30 years later, that recipe has never left the restaurant. It's been our menu ever since.Suzy Chase: What's your favorite type of avocado and what do you look for when you're buying avocados?Eddie: Well, we always try to use Hass. We always have. Because I love Mexican avocados, but they're a little bit more buttery. The pulp, it's a little bit thicker, it's less fluid and less oily, so it looks different. The flavor is a milder not as sweet flavor, it has more of an avocado flavor to it. But if I had to use a different avocado, I will go to Mexican avocados. You want a firm avocado. You don't want it mushy. If you look at the picture on the book, you'll see that you can see chucks of avocado. That's how we like our guacamole to be. I want to be able to taste the avocado when I take a bit into it. I want to run into a piece of onion or a jalapeno, and that gives me another burst of favor in it. That the jalapenos are roasted. Not roasted, but warm. You put them in a pan with a little oil and you cook them a little bit, it takes the green flavor of the jalapeno away but it retains the heat and the taste. But it doesn't taste green so it doesn't conflict with the flavor of the avocado. We use lemon rather than lime because it doesn't cook the pulp of the avocado. It maintains the flavor of the avocado there's a reason for everything when I cook. I try to think about what the ingredients will do to each other throughout the cooking or throughout this and that. That's why it's different.Suzy Chase: Food is history. Food has a story. What does this cookbook represent to you?Eddie: I wanted a cookbook that people can actually cook better. I like to read a cookbook that has a story. Each dish on any cookbook should have a story on why the dish came alive. We tried to do that in Turnip Greens and Tortillas.Suzy Chase: Over the weekend I made your recipe for Pico de Gallo on page 202, your Salsa Frita on page 204. I could literally eat salsa every day. One thing that struck me was how different these two salsas tasted, but they had almost the same basic ingredients. The only difference was that the diced tomatoes were cooked in oil for the Salsa Frita. Can you talk a little bit about that?Eddie: If you go through the book and you see we got a good selection of salsa. They're basically the same ingredients all the time. It's the time that you manipulate the ingredients that make the salsas different. Even if all the other ingredients are the same ingredients, the fact that the jalapeno is cooked differently will affect the flavor of the salsa. But then you take the tomato. You keep everything else the same but now you're going to fry the tomato or you're going to boil it, or you're going to steam it, you're going to warm it, and that changes the flavor of the salsa. With five ingredients you can actually create 25 different salsas that will not look or taste the same based on what you do to the ingredients. In the book, I hope the people will get that idea, that everybody can make a green salsa, but why is this salsa different than the other one? Well, it's because what we do to the ingredients. For the salsa frita, it's one of the simplest salsas you will ever find, but you cannot argue that it's a really good salsa. Tomatoes, jalapenos, and salt, and a little oil and you get this wonderful salsa that goes so well on top of fried egg or mixed with potatoes and sausage or put on top of a cheese enchilada. You can do amazing things with everything in the book and that's what I want people to be able to go, "Okay, this is a wonderful salsa, I'm making me burritos tomorrow with that," or, "I'm going to make me chicken enchiladas," or, "I'm going to make me a fried egg," or, "I'm going [inaudible 00:14:05]." That's the beauty of cooking, when you learn to use what you have in ways that are different than the one before. Then you start growing as a cook and eventually you become really good at it.Suzy Chase: I also made your recipe for Poblano Corn Chowder with Shrimp on page 121.Eddie: Holy cow.Suzy Chase: That was amazing too-Suzy Chase: It was my whole Sunday and I had such a blast making all of these recipes. They were all incredible. But describe this chowder, how it's basically a modified lobster corn chowder.Eddie: I did a plate-off with a classical French ... I went over there and he was going to tell me how to do the ducks in sauces, and reduction sauces and demi glazes, and really neat stock. In return, I was going to teach him how to implement peppers into his cooking so he can modernize his French cooking ways. I saw a lobster chowder in there and I really like it. Lucky for me or I don't know why, I go, "This could be really good if ... It needs texture." That was the first thing I said, "It needs texture." I added the poblanos, I added the onions, I added the different types of corns to it, then used all heavy cream instead of end up using half-and-half and modernized it on a way that he actually have never seen. I added shrimp to make it affordable rather than the lobster, because not all of us can afford lobster every day. But you can always get some shrimp. That way you can do the soup and I it won't cost an arm and a leg. I just took the chowder idea and make another idea out of what I thought that I can do by using what I had, which is a variety of peppers and vegetables, to recreate the chowder on the way that I envision it.Suzy Chase: This is one of those cook books that you could leave out on the kitchen counter and make something different every night of the week. That's why I love it.Eddie: That's probably the biggest compliment I got so far. I said this to Susan Puckett, I said, "Susan, I want a cookbook for the kitchen. I don't want a cookbook for the coffee table."Suzy Chase: Before we wrap up, can you talk just a little bit about Susan Puckett and what she had to do with this cookbook, and how you know her?Eddie: First of all, she should be lucky that I didn't kill her when we got started. We clashed big time. She's a food editor, she knows all about correct food and politically correct recipe, and I am not. She was going, "Well, you have to do it this way," and I go, "No. I don't have to do it that way." We had a hard time from the get-go, until I said, "Let's do this something. I want you to try making the recipes. I want you to test them." She's quiet, and I said, "That way you can get in my head and you can really see how I think. Because the way you think the way to cook is not the way I see it. Let's get started with a little something simple, and then we'll progress from there on." I got her to start cooking the recipes. When she did one not the way I said so, I caught her and I got so mad at her. I said, "You cannot change food without even knowing what it's supposed to taste like. Make it the way [inaudible 00:18:00] this time, then you can change it. You have the power to do it the way you like it later, but you have to trust me." I said, "Because I trust you. I know you're going to write a good book, but you have to let me write the recipes." She started cooking and eventually she became a fan. But her way through the process, she was already going, "Oh, we need to put that recipe on the menu. Oh, we need to put that other recipe on the menu." Finally one day I said, "Susan we are not writing the bible. Come on. You gotta stop it. This is what we want to put in the book, this is what everything thinks that we should do, and I agree with some of them." Then we started working really good. We got into it, we really want to work hard on it. We worked really hard for the last year, and then we got through and it was a let-down. There's nothing else to do with the book. It was like, "I really want to keep on cooking." We still eat breakfast together. We became really good friends. We're really good foodies, the two of us. We enjoy trying new things and I think she learned a lot about cooking by working with this book. Since I write it, I don't think she needs any help. As a cook, yes, she needs divine intervention. But nevertheless, she can cook out of Turnip Greens and Tortillas.Suzy Chase: Where can we find your restaurants?Eddie: We have four in Atlanta. In the City of Atlanta we have four. We have one in Athens. We have two in Nashville. If you go to taqueriadelsol.com all the locations are listed there with the hours of operations for all the restaurants.Suzy Chase: Where can we find you on social media?Eddie: You can find me on Eddie Hernandez on Facebook or chefeddie1@taqueriadelsol, on Instagram and on Twitter @chef135.Suzy Chase: As your grandmother said, if you want to eat it, then learn how to make it for yourself because I'm not going to be here one day and who's going to cook it for you?Eddie: Exactly.Suzy Chase: With that, I thank you for learning and writing this cookbook and coming on Cookery by the Book Podcast.Eddie: Thank you so much.Suzy Chase: Follow me on Instagram at Cookery by the Book, Twitter is @IAmSuzyChase and download your Kitchen Mix Tapes, music to cook by, on Spotify at Cookery by the Book. As always, subscribe in Apple Podcasts.

NWP welcomes Chef Eddie Hernandez! Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétitcalled a “Top American Restaurant” USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special. http://gardenandgun.com/feature/eddie-hernandez-taqueria-del-sol/   Turnip Greens & Tortillas is available now on Amazon and wherever books are sold!    

Eddie Hernandez, a native of Monterrey, Mexico, is a former drummer who aspired to be a rockstar. He grew up loving the vegetables his grandmother, who owned restaurants and bars, cooked. As the only family member with any interest in cooking, Eddie became the house cook for his six half-siblings. Eddie moved to the US in 1974 at the age of 16. Eddie is the executive chef at Taqueria del Sol in Nashville and Atlanta. His menu brings together Mexican, Southern and Southwestern flavors, and his turnip greens de arbol have become an iconic dish. He and his partner Mike Klank started and organized Piggy Bank Dinners, a dinner series that raises money for the Southern Foodways Alliance and helps spread the SFA’s mission and vision to guests in the region. Heritage Radio Network On Tour is powered by Simplecast.

On this episode we talk coffee, sausage and eggs with Chef and partner, Eddie Hernandez of Harbor Breakfast. The open and airy, friendly and casual, Harbor Breakfast reflects the modern lifestyle of its thriving neighborhood with a tip of the hat to its storied past.

On this special episode, Carey visits the Charleston Food and Wine Festival Sits down in the 'corner' of a teepee with  Matt Bolus - The 404 Kitchen - Nashville Isaac Toups - Toups Meatery - New Orleans  Eddie Hernandez  - Taqueria del Sol - Atlanta  Griffin Bufkin - Southern Soul BBQ - St. Simons Island Clayton Rollison - Lucky Rooster Kitchen and Bar - Hilton Head Island   Intro music -  Andy Velo - Southern Thing

Eddie Hernandez has been cooking in this city for over 20 years and is now involved in the highly successful restaurant, Taqueria del Sol. With five locations, four in Georgia and one in Nashville, he's providing some of the most unique and delicious tacos to the masses. Listen in to hear more about this culinary creative and some upcoming special Taqueria events.   

Track Listing: 1. Mario Ferrini & Imblosion feat. Anna Rossinelli - My Eyes (Diego's Undercover Remix) 2. Mr. V - Jus Dance (Reelsoul Remix) 3. Zo! feat. Erro - We Are On The Move (Joey Negro Revival Mix) 4. Cartier Fraser - Love That You Need (Richard Earnshaw Remix) 5. One51 - Together As One (TAO Jazz Mix) 6. Red and Rosie Gaines - Release The Pressure (Rask & Salling Edit) 7. Eddie Hernandez feat. Real Element MC's - Mungavine (One51 Remix) 8. Wattie Green - Brasilia (Original Mix) 9. Paul Parsons & Tim Nice feat. Elliot Chapman - Something Good (Soul Power Remix) 10. Kiko Navarro feat. Concha Buika - Up to the sky 11. Nathan Lee - C'Mon Y'All (Original Mix) 12. Fever Brothers - Palm Beach (Original Mix)