Podcasts about Edible Brooklyn

Jackie Summers is a James Beard Finalist, seasoned public speaker, and serial entrepreneur. Summers is the founder of JackFromBrooklyn Inc. and the creator of the award-winning Sorel Liqueur. His accolades include: Being named among the inaugural “Drink Innovators of the Year by Food & Wine Magazine, being named among the inaugural “Wine Enthusiast Future 40“, being ranked among the world's “100 Most Influential Bar Industry Figures” by Drinks International Magazine (2019, 2020, 2021, 2022, 2023), being named to the The 50 Most Influential People In Brooklyn Food (Brooklyn Magazine, 2015), being named to the Imbibe 75 (2021), and being named the 2019 Award winner for “Best Food Essay” by the Association of Food Journalists. He served 3 years as co-chair of the Education Committee for Tales of the Cocktail and 3 years as co-chair of the Education Committee for Bar Convent Brooklyn. He currently sits on the Vibe Advisory Council. Jackie has written for everyone from the James Beard Foundation to Plate, Wine Enthusiast, VinePair, Epicurious, Delish, and Edible Brooklyn. His flagship brand, Sorel Liqueur, is the most-awarded liqueur American made liqueur of all time, having garnered hundreds of gold (or better) awards. To know more about Jackie visit his Socials: Instagram: @theliquortarian LinkedIn: @jackie-summers

My friend Julia Sexton is back and I'm glad. She is an incredible food writer and Editor in Chief of Edible Manhattan, Edible Brooklyn. Edible Hudson Valley and Edible Westchester. Dedicated to food writing and the restaurant biz Julia is the last of a dying breed. TikTok food reviews and social media influencers are the new delivery system for the masses to find out where to go out for something to eat. Are the days of thoughtful food reviews gone? Not if Julia has anything to say about it. We a great time talking about Anthony Bourdain, restaurant reviews and pondered what foods are Underrated, Overrated or just fine. We just scratched the surface. Julia will be back. Thanks again- GFFollow Julia on Instagram:https://instagram.com/juliasexton?igshid=YmMyMTA2M2Y=Edible Manhattan https://instagram.com/ediblemanhattan?igshid=YmMyMTA2M2Y=Edible Brooklynhttps://instagram.com/ediblebrooklyn?igshid=YmMyMTA2M2Y=Edible Hudson Valleyhttps://instagram.com/ediblehudsonvalley?igshid=YmMyMTA2M2Y=Edible Westchester https://instagram.com/ediblewestchester?igshid=YmMyMTA2M2Y= Follow The Full Blast Podcast on Instagram:https://instagram.com/thefullblastpodcast?igshid=YmMyMTA2M2Y=Please subscribe, leave a review and tell your friends about the show. it helps me out a lot! Welcome to our new Sponsor- EVENHEAT- Manufacturers of the best heat treating ovens available.  To find your next oven go to Evenheat-kiln.comFollow them on Instagram: Brodbeck Ironworks Makers of an Incredibly versatile grinder, with Many different attachmentsLeather sewing equipment and even abrasives Check out Brodbeck Ironworks for yourself:https://brodbeckironworks.com/Follow Brodbeck Ironworks on Instagramhttps://www.instagram.com/brodbeck_ironworks/Trojan Horse Forge Get your THF Stabile Rail knife finishing vise at https://www.trojanhorseforge.com/And when you use the promo code “FULLBLAST” you'll get free shipping in the USFollow them on instagram:https://www.instagram.com/trojan_horse_forge/ TotalBoatAdhesives, paints, primers and polishing compounds.Go to https://www.totalboat.com/And put in “Fullblast10” for 10% off Go get yourself some all natural , food safe Axe WaxGo to https://axewax.us/And get 10% off with promocode: FULLBLAST10Welcome Maritime Knife Supply!MARITIME KNIFE SUPPLIESMaritimeknifesupply.CAAll your knifemaking needs, belts abrasive, steals, kilns forges presses, heat treating ovens anvils and everything you need to get started or resupply. Including AxewaxThey're in Canada but ship to the US with ease and you can take advantage of the exchange rate The steel selection is always growing and Lawrence just got 3900 lbs. of steel in.10% off on abrasive belt packs of 10 get a hold of https://www.instagram.com/maritimeknifesupply/ and see what the fuss is about.Get your Blacksmith hammers from John Erianne akahttps://www.instagram.com/sunsetforgenj/http://sunsetforgenj.com/new-productsGo look at the course curriculum at CMA:https://centerformetalarts.org/workshops/** Taking classes from some of the best in forging at one of the best facilities in the country is an excellent opportunity to propel yourself as a blacksmith. Not to be missed. And with housing on the campus it's a great way to get yourself to the next level. Visit CMA's website:https://centerformetalarts.org/***DON'T MISS THE CAMBRIA CONFERENCE SEPTEMBER 17TH! Tap here for details: https://centerformetalarts.org/cambria-iron-conference-2/There are still spots available for my next Forged Friction Folder workshop at CMASept 3 & 4th:https://centerformetalarts.org/product/friction-folder/***** The episode with Kev Slattery had an overpowering reaction and I want to reiterate that Kev has started a crowd funding page to help raise money for the procedure he needs to fix his back. If you can contribute please do so here:https://www.mycause.com.au/page/297254/multiple-disc-replacement-spinal-surgery&utm_source=Personal+Cause+-+Transactional+Emails&utm_medium=email&utm_campaign=Personal+Cause+-+272877+Create+FRP&utm_content=SHARE****This episode gets intense and we talk about mental health and suicide. It's a story of personal growth and rebuilding. I'm very very glad Kev is here. And it's important to know when you need help. You are not alone, you matter and if you feel like you need to talk to trained professionals, please please do so. Suicide Crisis lifeline in the UShttps://988lifeline.org/Or call or text 988In Australia-https://www.lifeline.org.au/UK-https://www.nhs.uk/mental-health/feelings-symptoms-behaviours/behaviours/help-for-suicidal-thoughts/International directoryhttps://blog.opencounseling.com/suicide-hotlines/  Follow Kev on instagram:https://www.instagram.com/kevinslattery_customknives/Knife making Down Under interview of Bob Kramer:https://podcasts.apple.com/us/podcast/bob-kramer-on-knifemaking-downunder-we-do-our-best/id1476631954?i=1000501342318Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Today, I’m talking LinYee Yuan, a design journalist as well as the editor and founder of MOLD magazine, which approaches food and the future from a design perspective. It’s one of the most innovative food magazines out there, with a global scope and an honest relationship to unpleasant realities like hunger, waste, and even fecal matter.We discussed how the magazine came to be, how its point of view has been forged, and its trajectory from the microbiome toward its sixth and final forthcoming issue about soil.Alicia: Hi, LinYee. Thank you so much for being here.LinYee: Hi, Alicia. I'm so thrilled to be here with you today.Alicia: Can you tell me about where you grew up and what you ate? LinYee: I grew up in Houston, Texas. I am a first generation Chinese American woman, and I basically ate all the things that kids in the ’80s ate in the United States. So Lunchables. I was obsessed with Cookie Crisps. I did the whole Pop-Tarts, all the things. But the difference is that my mother is a dietitian. And I just grew up knowing that those things were kind of foods that were just kind of special foods. So I would often go to friend’s houses to access those things. And because I'm Chinese American, we would typically eat some kind of Chinese-ish every night. My father is a man of ritual. And so, he's not super into being very exploratory with his kind of daily meal. So often growing up, my job when I got home from school–’cause I was a latchkey kid, ’cause it’s the ‘80s—my job was basically to make the rice. So I had to go into our chest freezer and dig out cups of rice, wash the rice, and then put it in the rice cooker. So that was very much kind of my experience growing up. My father was an avid gardener. And because I grew up in Houston, Texas, we had access to the water. And his other passion in life, besides gardening, is fishing. And so oftentimes, we would have fresh vegetables, fresh fruits from the garden, and fresh fish that my father had caught and then scaled and then cleaned and put them in the deep freezer. So that's basically how my parents still eat today. They do a lot of fish. They do rice at every meal. When the season is right, they eat a lot of vegetables and greens from their own garden. But we also would do at least a weekly trip to Chinatown to get Asian greens and other pantry staples that I grew up eating.Alicia: And so, what first interested you in food? Can you give us kind of a bio, a rundown of your career?LinYee: Well, I've always been interested in food, in the sense that food was always the centerpiece of any sort of familial gathering. As a child of immigrants, we would always make an excuse to come together over a meal. So whether that was just kind of weekend dim sum with my aunties and uncles and my grandparents, or going to my grandmother's house for a meal or something more celebratory. For example, now as adults, my family, we meet for Thanksgiving. And so, that's kind of our central purpose for meeting. Everything always revolved around what to eat. And so, I think that food always meant more to me than just a source of sustenance. There was always kind of a reason for celebration when it came to food. And it always meant family. And it always meant joy and connection. And so professionally, I have worked in magazines basically my entire career. And I was never really interested in food media and the way that we understand it today. I wrote about design. I wrote about culture. But the food media wasn't really something that seemed interesting or accessible to me. I wasn't really interested in restaurant reviews or recipe development even. But what I was interested in, especially in the kind of 2010s, was this culture of restaurant pop-ups. And so being from Texas, living in New New York, especially in 2010, there was no proper Texas-style barbecue here. And this was the kind of age of the Brooklyn Flea. And so basically, the moment I had access to a backyard in my personal space, I bought a smoker and started smoking brisket for friends with—over the summer. So I would host a little party at my house. And then I would just, I would smoke a brisket. And one of my friends who was also from Texas, who is also Asian American and first-generation was like, ‘Hey, we should just do this at the Brooklyn Flea.’ And I was like, ‘Oh, I just never thought about that. But ok, I'm down to try.’ And so we launched a little Texas-style barbecue business, and started slinging brisket sandwiches at the Brooklyn Flea. And so, that was kind of my first entry into a more professional understanding of food, besides being a waitress when I was in college and that type of thing. But again, not really interested in the traditional modes of working in food. I wasn't interested in opening a restaurant. Food has just always been part of my understanding of who I am and how I navigate the world and why I travel it. Why I would visit certain neighborhoods in New York, or even with friends at that age. And still today, we always gather around food.Alicia: Of course. And so, how did Mold come to be?LinYee: So I was working as an editor for an industrial design resource called Core77 when I started seeing a lot of really interesting food design projects. And they were primarily from students, often, or they were speculative in nature. But at the time, most design websites weren't covering anything to do with food design, because their focus was really on furniture and lighting, interior objects. And so I was like, ‘I love food. I'm interested in food. I am a design journalist. I'm very well situated to actually write about this.’ So I was like, ‘Well, let me just start a little nights and weekends project’ where I would write about these interesting food design projects that I would come across that didn't really have a lot of space in other places for publication. So Mold was just a nights and weekends project. I reached out to a friend who connected me with a designer. And I was like, ‘Hey, can you give me an updated Blogspot template, or maybe a Tumblr template for this project I want.’ And he was like, ‘Oh, actually, I can just design a whole website for you. It'll probably take about the same amount of energy.’ And so, I worked with him on creating a kind of vessel for these content ideas. And that was basically our online presence for the first seven years of Mold. And so, it kind of immediately became something that felt real. And that was the start of all of it. Alicia: That's so fascinating. Well, I worked in magazines, too. But I come as a writer from writing about literature, or writing about food, specifically on restaurants and the recipe development. So this whole other side of it that is more mainstream. And then recently, I've been reading so much about, not just with Mold, but also these writers, usually from the Netherlands, I don't know, doing, really thinking about food systems regionally and how design fits into all of that. And how architecture is a food systems issue. And things I hadn't thought about at all, because I never thought about those things at all. They weren't in my mental wheelhouse, I suppose. It's been so fascinating to find these actual connections, and I—it just seems such a lost possibility to talk about them more broadly, or in a way that's more accessible. It seems a lost opportunity for food media, specifically, not to be talking about how food fits into design and fits into landscapes. LinYee: I mean, it's insane because design is such this, a bit of an obscure profession in a lot of ways. Because on one hand, everything is design. Literally everything in your built environment was designed by a human. Somebody made a decision about the materiality, about its shape, about the way it was going to be produced, how it was actually going to—the system that not only makes the thing, but then gets it to you in a store or in your home is also designed. The system in which we live is designed. So everything that surrounds us is designed.Yet nobody talks about design as a lever, as a kind of invisible kind of layer into the world that we live in. I think often because design is about complexity. The way that we're educated, especially in the United States, is not about complexity. It's about creating a lot of dichotomies. It's about enforcing binaries. It's about telling stories around ways that things cannot change. And so, I think that by introducing design as this kind of wildcard within the conversation about food, it makes people nervous. Because it's hard to explain why we have apples 365 days out of the year at every single grocery store, deli, bodega, whatever. You can get an apple, or one species of banana everywhere, all the time. So why is that? It's a huge question that nobody really wants to answer.Alicia: It is so much complexity. And you're right. That is something we're trained not to do. I think the only time people in food media talk about design is to talk about a restaurant, how it looks. And that's literally the extent of it. LinYee: Yeah.Alicia: Yeah. [Laughs.]And so the one fascinating thing to me about Mold, and it's something that I'm—you can find in literature, you can find in art criticism, but you don't really find in food—is that it has a global scope. It's something that food magazines based in the U.S. tend to not be open to. Whetstone, always, is an exception, of course.LinYee: Stephen’s incredible. Alicia: Incredible. And so, you claim the phrase ‘the future of food,’ too, without it being solely about food tech. Which is something I've been thinking about so much, which is how this phrase has become, to be the synecdoche for this one way of looking at the future in food. And so basically, how did Mold’s point of view come about to be global in scope, to be about the future, but to be so broad, basically, in what it will look at?LinYee: So I started just being interested in food design as this weird emerging corner of the design world. And through the work of writing about a student project that was actually a poster project, I came to learn about the coming food crisis. And so in a lot of ways, this student project by an Australian designer named Gemma Warriner really did the job of what she had set out to do, which was to tell the story around the coming food crisis to raise this flag, that the United Nations basically warned that if we continue eating the way that we do today, that we will not be able to produce enough food to feed all 9 billion people by the year 2050. And that fact totally just stopped me in my tracks, I had A, no idea that there was a coming food crisis. B, didn't realize that it was literally like 30 years down the line. At that point, it’s 35 years or around the corner. And I was like, ‘That's within our lifetime.’ And there was consciousness around climate change at the time. But it's not the way that we talk about it, and the urgency that we talk about it today. And so, that student project completely shifted the course of the editorial focus for Mold, from being kind of a general interest in food and design into being kind of a warning bell to designers that, ‘Hey, you actually have the professional tools to offer solutions at various scales for this coming crisis.’ And so, that has been our focus and our mission since. And I think that the global scope of that is in a lot of ways the global nature of design, where oftentimes best practices and ideas from many different disciplines influence the way that we think about design. And also design, in some ways, it's kind of a—it's more of a scaffolding in a lot of ways. So designers are A, trained to ask the right questions. B, work in this very interdisciplinary way. And the future of design really lives in this idea of designing with people or designing with others, whether they're living or nonliving entities. And then there's a lot of space for that conversation, where that is not a—there's not enough space for that conversation in a lot of other fields. Just kind of planting my flag in the future of food was a way of signaling that we are facing this coming food crisis, but also to say, ‘Hey, we cannot address this in a kind of techno-bro kind of way.’ Design has always taught us that in order for something to be successful, it needs to be aspirational. It needs to be joyful. It needs to speak to the human condition. It needs to be emotional. And I think that those things, again, are kind of woven into the fabric of what design understands the world to be. And so, it's always grounded me in the fact that our solutions cannot be merely technological, especially when it comes to food. Food is not just a source of nutrients. Food is so much more, as your audience totally understands. And so, that's why I didn't think food tech was the sole answer. The other thing is that, let's just be honest, that food tech being heralded as the kind of future of food is about perpetuating systems of capitalism. Who owns food technology? I'm interested in design solutions or solutions that are grounded in systems that can be owned by people that are not—You don't have to pay somebody else to participate in this thing. But you have autonomy. You have agency. You have sovereignty to determine what your food future looks like for yourself, for your community, for your family. That's not the way that technology in the way that we think about it today works. It's very much about top down control. It's very much about hierarchies of like, ‘This is what you're going to eat,’ and this is how you're going to eat it. I mean, at the time, people were really excited about hydroponic greens grown in warehouses. And they were like, ‘That's the future of food.’ And I was like, ‘First of all, I am a person who doesn't eat salad, period.’ I mean, I do sometimes in the summer when I'm feeling a certain kind of way. But it's not part of my typical diet. And I'm sure, because I'm Chinese American, it's not part of a lot of people's diets. Basically, most of the people in the world are not eating salad every day. So I realized very early that those technological solutions were not for me. They want to try to solve for me. And once again, just being a little bit outside of that kind of, I would say, I—the person that those technological solutions are designing for allows me to be like, ‘Well, what else is there?’ and ask more questions.Alicia: No, it's really funny that you brought up the garden, the hydroponic gardens, ’cause that's exactly how—that was my kind of introduction to food tech, and then, and the solutionism of it. And I was like, ‘But what is the end result of this? Is it we buy lettuce subscriptions? Am I going to have a Spotify subscription for lettuce?’ And just, ‘is that what you're envisioning? I don't understand what the purp—How is this literally the future of food?’ Also, a lot of that hydroponic lettuce has no freaking flavor whatsoever. What actually are we trying—’cause I used to work at Edible Brooklyn. For a few years, they had this event called Food Loves Tech, which was just my absolute nightmare. And so yeah, just trying to deal with that perspective on the future of food. I was like, ‘None of this makes any sense.’ And then, it just kind of got worse from there.I think we're hoping, in a moment of a little bit of clarity around it. I don't know. This is what I'm asked to talk about to college students, like, ‘Wait? Are we supposed to be thinking about food like this? Is there another way we can think about food?’ So I'm hoping that we're kind of over the hump of food tech solutionism, because it is—It was a very troubling moment, and people made a lot of money off of it. People are finally kind of seeing the wizard behind the curtain of it all in terms of—Yeah. [Laughs.]LinYee: I don't think that there's a single silver bullet for the future of food. And if you are somebody who eats salad every day, which is a lot of people in the United States, it's a great thing to be able to grow salad greens hydroponically. You're probably not eating them because you like the taste of radicchio. You're eating them for a different reason. So it's ok that maybe it doesn't taste the best salad you've ever had in your life or—But I also am interested in how can we stop replicating the same extractive models that we have been working in over the last 100 years, this kind of industrial capitalist model? Where does that stop? And where can we find new models, or reach back for older models of producing nutrients, producing food that is culturally appropriate for the populations that are eating it? That reflect the actual capacity of the land that is being used to produce it? And I think that those questions are much more interesting than saying, ‘Ok, lab-grown meat or salad greens grown hydroponically is the only answer for the future of food.’Alicia: Right, exactly. Well, Mold has had—as you know—Mold has had five print issues so far. How has the point of view of the magazine changed or not changed over the course of that time?LinYee: So I think that this kind of interest in regional local solutions for our, models for our kind of new food systems, this interest has really come into sharp focus over the course of the last five issues. So if you look at the first issue, the order—The issues have been organized by scale, and in loosely, so from the micro to the macro. So the first issue was about designing for the microbiome. And the second issue was about designing objects for the table. The third issue was designing food waste. The fourth was about designing for human senses. And the fifth issue was about seeds, which we could talk a little bit more about later. But the idea was to go from the micro to the macro. And the first issue, there's a lot of kind of speculative projects. And I think that it was important to have more provocative ideas in the first issue, because it was a way to kind of capture our audience and engage them in these questions because they're visually interesting, but also asking you some hard questions about what your vision of the future of food should look like. But through writing about all these things, I realized that the most important thing is for us to actually have a relationship with our food, which is such a simple idea but one that is so divorced from our typical reality of eating and procuring foods. And so, now that we're kind of five issues in and then we're working on our final issue, right now, the focus on, ‘Well, let's ground these solutions in something that works for you and me, living in different places and recognizing that the solutions are probably going to be very, very different.’ There is not a single solution for the world. And there shouldn't be. That mindset is also a very kind of colonial understanding of the ways that work. So if we can just break out of this idea that there's going to be one answer for everybody, how does design that supports the kind of multiplicity, the complexity of living networks? And that living network includes the microbes in the soil, the pollinators in the air, the food itself that's being grown in the ground or not in the ground. All of these things are all networked together in this kind of what we think of as the food web. And what is the human place in all of that? How can it be more equitable for both—Or not both. Everything involved in this? Well, so that's kind of the progression. The nice thing about publishing an independent magazine without any sort of advertiser or kind of outside pressures is that we get to take that journey for ourselves. We get to come out the end and be like, ‘I'm in a totally different place than when I started.’ And I'm totally cool with that. But this is the thing that really gets me out of bed in the morning. These are the kind of intellectual—but also, I would say, life and death questions that I am most excited about talking about.Alicia: I love that so much. Publishing independently, I think, is the only way to answer, ask those questions. Only way to really be engaged with the world. [Laughs.]LinYee: And thankfully, we have new models and media that allow for that, because as you know, just a couple years ago, people were like, ‘Media is dead. Print is dead.’ And through that kind of fire, we have come with all these new, more interesting independent models that support independent people, independent ideas. And I'm so thankful for those conversations.Alicia: Absolutely. And one of the things that strikes me in reading Mold is that it is a food magazine. It's about food, but it also acknowledges hunger. And it acknowledges the unpleasant aspects of food and the unpleasant aspects of food systems. And whether that's waste that is wasteful in general. Whether it's hunger, whether it's literally the fact that we excrete our food after we eat it—LinYee: Well, s**t is food. [Laughs.]Alicia: S**t is food! And so—[Laughs.] I mean, we've talked about how you've developed your perspective on these issues. But are there other publications, other media, other writers? Have you seen a different approach to food system issues emerge? And how have you gotten new insight, new perspective from, in food?LinYee: Well, I think that the kind of reckoning of the last couple of years as mainstream food media has really brought a more, I'd say, global and diverse group of voices to the forefront. And I think that that's been very exciting for me, because we mentioned Whetstone earlier. But I love that Stephen has a South Asia correspondent for the work that he's doing. And even larger mainstream publications that we don't necessarily have to name are diversifying their editors and writers. And I think that's so, so critical just to have different voices that are going to reflect the reality of what it means to eat and drink today in the United States.What would be really revolutionary would be to have people from various classes, actually, being able to participate in more mainstream food media? Food media comes with this understanding that you have access to all these things. And that's not true for the majority of people living in the United States. And so, what does it mean to have a complete, joyful meal for Americans or people living in the United States who don't have access to a grocery store in their neighborhood? Or a relationship with a farmer? I mean, what can food media do to support the idea that every person living in the United States should have access to—that would support both agricultural systems that are really floundering in the United States? A lot of small farmers are not making it out of this pandemic, with the people who actually need those nutrients. There's just so many ways that, I think, by talking about the food system as this kind of naughty, complicated place that is designed in a very inequitable fashion, just starting from that place of understanding would allow for so much more conversation to be had. A big difference, I think, between when we started and today is that many mainstream publications are recognizing that we are facing a food crisis. It's something that they might be wedging into the larger conversation around climate change, which makes a lot of sense, because agricultural production is one of the largest producers of greenhouse gasses. But also architecture and building and construction is one of the largest contributors of greenhouse gas. I mean, obviously, climate change is this urgent thing. But the way that we eat is very much entwined and entangled in this conversation. The fact that food media isn't ringing this bell every day is very, very disappointing and also, I think, a huge disservice to the people who read and enjoy media. Alicia: Yeah, no, it's hard. I did an interview last week that—when it comes out, that'll be very weird. But I was asked, ‘Why do I talk about sustainability and making one's food life sustainable, as though it is challenging? Why do I say it isn't easy to be sustainable?’ And I was like, ‘Well, because most people are floundering economically. Most people do not have the time, the access.’ And she asked specifically. And I was like, ‘Well, eating, caring about your food is a privilege because it is time expensive. And I think that you do a disservice to not talk about that time expense.’And I think about that with how I write recipes, which is—A baking recipe is a different thing, because it's always going to be something kind of frivolous and unnecessary and whimsical. And that's what it's supposed to be. But when you're talking about a food item that you use to sustain yourself, it's like there's no reason for this to be unnecessarily complicated. There is a way to write recipes that tastes really good, but that are broken down into the bare necessities of what you need to get a certain flavor or a certain something. Basically I think that aspiration and accessibility can coexist. You just have to approach it in a way that is mindful of the constraints that most people live under.LinYee: Yeah. And the capitalist constraints, right? Not to be harping on the capitalist system we live in. But I just think that if we're going to talk about the food system, we have to talk about capitalism. Because capitalism is telling you that your time should be focused on working. You are a worker within the capitalist system, and before our work was actually caring for our families and producing edible things to eat. And that was the work that we did. And so, if you really want to get into it with the time constraints, I have two very, very small children, so completely understand the challenges of what it means to feed your family with time constraints. But also, I'm interested in what it looks like to cook in a non-extractive kitchen, where we use things like solar cookers, or rainwater catchments, or thinking about kind of the circularity of the systems. And those things, in theory, are incredible if you live in a sunny place that also gets rain. But cooking on a solar cooker takes a really long time, and a lot of planning that you don't typically have the mind space to actually consider. And so yeah, I mean, I really feel for single parents out there, people who have multiple mouths to feed in their homes while working while trying to make time for themselves. It's an impossible task within the system. I think food is one of the best ways to be able to talk about these things, because it is—it affects everyone. It is a source of joy, typically, for people. And it's easier in a lot of ways to talk about how you make rice and—than it is to talk about the system in which it's produced. So starting to tie it by talking about what it is that you love to eat, and why is a great way to have these long, larger conversations around what the future of the food should look like. Because realistically, we should all be able to have a kind of voice in that, shaping what that is.Alicia: Exactly, yeah. We've touched on it, but in the broader food media, because Mold is so singular and unique and cool in its design, what—Where do you feel that design and food media, outside of your own magazine, like are—Where could these intersect in a way that does make these subjects comprehensible for people or, where could food media be better about design?LinYee: I think that just A, recognizing that design is a factor in our food and our relationship with food, I think is a great starting place. Because there is a kind of focus on design as this tableware aesthetic, or what we talked about as interior design with restaurants, which also, there's a place that could be really radical and interesting. But it's not that accessible. And those aren’t necessarily the projects that are being spoken about. Because as we mentioned earlier, construction is a huge contributor to climate change. So what does it mean to build a place in which you are ingesting natural things into your body—Or maybe unnatural things. Whatever. But literally bringing things into your body to be, become the person you are? What does it mean to do that in a space that is equally considered as far as its materiality, as far as it's designed for the physical hands that are producing those dishes, or cleaning the dishes or cleaning the space? What does that look like? I just think that by focusing on the-Well, just recognizing that we're living in a very, very designed world is a huge starting place. I mean, Mold looks the way that it does, because our art director and designers are just incredible human beings. Eric Hu, Matt Tsang, Jena Myung, they really have created this very unique visual language for the magazine. And through their work, we have been able to reach our primary audience, which is designers. We want designers to pick up a copy of Mold, recognize that it is a design artifact to engage with and kind of dig into the more, I would say dense, naughty, complex conversations that are happening within the publication. And it's really through their design choices that that has been able to happen. And so, I just want to recognize that the magazine itself is very much a collaborative effort between our contributors, our editors, our art directors, our designers, to produce this really—I would say, we're kind of hard to pin down. We don't really fit in the current ecosystem of food media, which is great. And we don't fit in the ecosystem of design media, either. We kind of have our own little planet somewhere in all of that. So I'm totally okay with it.Alicia: Well, that is interesting, though, because I do—Why do you think food occupies such a strange space when we're talking about it as a cultural subject? Because it does touch on all of these things. There are political aspects. There are economic aspects. There are labor aspects. There are ecological aspects. There are design aspects. Like most aspects of culture, it touches on a lot of things. But food isn't taken as seriously as other parts. Do you disagree with that? Do you see food as something that is taken seriously as an area of cultural critique and study? Is it not? I consistently feel people don't take food seriously, but do take other things seriously.LinYee: Yeah, I agree. I think it's because food is multisensorial. And it's something that's kind of been historically relegated to the work of women. And so, I think that for those reasons, it's oftentimes not taken very seriously. I mean, our just weird society is just like, ‘Oh, anything that brings you pleasure? Can't be serious,’ right? I love sharing this little nugget of information, which is that eating is the only thing we do besides having sex that engages all of our senses. And it's a truth. And it speaks to how important it is to ground food and joy and community in being fully multi-sensory. Because we, as humans, are designed to experience it that way. But I think because of that, often, it's relegated to this kind of soft, murky place of feelings, you know? And that’s not considered serious. It's also just so fundamental. We can give a biennial to architecture, right? It’s in Venice. But once you talk about the biennial of beans, which is the thing that I want to produce and make in my life, nobody wants to talk about that. It's the foundation of the things that we do, every day we eat.Alicia: How do you define abundance?LinYee: This is such a critical question in the world that we live in today, because I think the concept of abundance is a very radical concept within a capitalist system. Because capitalism tells you that we—luxury is about scarcity. It's about what I can afford that you can't afford. There's only so many of these things, these wedges, and I have to own one. Whereas if we look to nature, we see that there are models of care models of network systems, trust and interdependence, that consistently tell us that nature is abundant. You think about a single seed creates a single plant that then creates hundreds, if not thousands, of more seeds. If that kind of scale of one to 100, or 1000, doesn't indicate abundance, then I don't know what does. If we can all understand that implicitly we are connected to one another, there is more than plenty for everyone. It's just about understanding the systems in which that interaction, that interdependence is nurtured and cared for as opposed to squashed and us living in these weird isolated bubbles. And that's a very long definition of abundance. But that's how I think about it. I look to nature to kind of help me understand and remind me because I'm not always living in an abundance mindset. The other day the Spanish fashion house LOEWE, they dropped a Spirited Away collaboration. And I was just on the Internet window shopping, I was like, ‘Ah, I just went $5,000 so I could buy this T-shirt.’ I'm not a perfect example of that. But we do what we can. And honestly, just gardening, every season, planting seeds every season, knowing that some of those seeds aren't going to germinate. Some of them will, some of them won't survive when I put them outside. But then the ones that do survive will give me more seeds for next year. That cycle is just so humbling, and just a reminder that if we can just trust a little bit, that there's a lot more to access in the world that we can maybe understand in this moment. Alicia: Well, and for you is cooking a political act?LinYee: Oh, without a doubt. I didn't fully understand this, or have the language for it, until I read this zine that came out in 2020 from Clarence Kwan. And his Instagram is thegodofcookery. And he is a Chinese Canadian creative director, but also cooks at a Chinese restaurant on the weekends. And he put this little zine out called Chinese Protest Recipes. And it just reminded me that cooking the food of my family of my ancestors is a form of resistance. Sure, I love to cook whatever thing is in vogue. Sheet pan dinner is great. I do serve that often for my family. But when I cook the food that reminds me of my grandmother and serve that to my children, it's a way of saying that like, ‘This cannot be homogenized. This can't be taken away from me. It can't be taken away from my family or my children.’ And I think that that is a great reminder for all of us, that what we cook and what we feed our families, what nourishes us, can and should be an act of resistance.Alicia: Thank you so much for taking the time today.LinYee: Oh, thank you so much. It's just been such a pleasure to speak with you.Alicia: Thanks so much to everyone for listening to this week's edition of From the Desk of Alicia Kennedy. Read more at www.aliciakennedy.news. Or follow me on Instagram, @aliciadkennedy, or on Twitter at @aliciakennedy. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

#158 - INTERVIEW with the Owners of NYC Favorite, Harlem Shake ***** Harlem Shake is a fan favorite in its namesake neighborhood and they recently branched out into Brooklyn to open a second location. I had the opportunity to sit down with co-owners, Jelena Pasic & Dardra Coaxum, to talk all about systems, growth, and what comes next for this 8-year old brand. IMPORTANT LINKS: Harlem Shake Website - https://www.harlemshakenyc.com Profile in Edible Brooklyn - https://www.ediblebrooklyn.com/2021/harlem-shake-expands-to-brooklyn/

#158 - INTERVIEW with the Owners of NYC Favorite, Harlem Shake ***** Harlem Shake is a fan favorite in its namesake neighborhood and they recently branched out into Brooklyn to open a second location. I had the opportunity to sit down with co-owners, Jelena Pasic & Dardra Coaxum, to talk all about systems, growth, and what comes next for this 8-year old brand. IMPORTANT LINKS: Harlem Shake Website - https://www.harlemshakenyc.com Profile in Edible Brooklyn - https://www.ediblebrooklyn.com/2021/harlem-shake-expands-to-brooklyn/

Black Food Folks is a fellowship of black professionals working in food and beverage, food media, and events. The group was co-founded by a Brooklyn-based photographer specializing in food, drinks, and events, Clay Williams. He shoots assignments for The New York Times, The James Beard Foundation and Edible Brooklyn; and Director of Culinary Community Initiatives for the James Beard Foundation, Colleen Vincent. We discuss the necessity of sharing our own food stories, the current challenges facing the community of black food professionals, and what the future could look like for Black food. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Today's episode of Truth Serum debunks the myths around photoshop, body image and loving yourself. We talk about the TRUTH of photography, social media and images in magazines. I interview, Mira Zaki, an intuitive, traveling photographer, writer, and photojournalist. Due to her upbringing in an Egyptian-American family, she has been infused with a deep appreciation for multicultural experiences. Naturally a storyteller, she is committed to making a positive impact with her work. H Her clients and publications include the top names in the industry : The New York Times, The New York Times T-Magazine, Travel+ Leisure, The Travel Channel, Cosmopolitan, Vanity Fair, Vh-1 Save The Music Foundation, CNN.com, CNNI.com, CNNMoney.com, Edible Manhattan, Edible Brooklyn, Taylor PR, Tesla, Food Network, The James Beard Foundation, Well + Good, Veria Living, Olive Magazine Korea, Dessert Professional, Bust Magazine, Eating Well & Siggi's and more. https://www.mirazaki.com/ Join the 5 Day Manifesting Challenge: https://intuitiveintelligenceacademy.com/quantum-miracles-challenge --- Send in a voice message: https://anchor.fm/intuitive-intelligence/message

Have you ever had just one of those days where everything felt like it was on fire, maybe literally in the world or metaphorically in your own career… and you just wanted a quick way to chill? If you stumbled across a pastel beverage in a convenience store that could offer you chill in a bottle… would you go for it? This week, we’re exploring the rise of the calming beverage industry with the incredible food and beverage writer, Alicia Kennedy. Her writing focuses on climate, culture, and cocktails, with a heavy emphasis on veganism (it’s history, politics, and ever-evolving definition). Currently based in San Juan, Puerto Rico, she’s been covering the island’s culinary scene and foodways since 2015. Additionally, she’s a contributing editor to Edible Brooklyn and Edible Manhattan, a food columnist for How We Get to Next and EATER magazine, and she has a podcast called Meatless, which featured conversations with chefs and writers on issues around culture and meat consumption. So basically, she finds genius ways to explore politics and culture through food and beverage. I first came across her work in an article she did for EATER which explores how new CBD-based and herbal beverages are expanding what the wellness industry covers, and its impact in the anxiety economy. It was one of those essays where the connections she pulled between beverage and gender and wellness truly just blew my mind. So I invited her on the show to talk about this a bit more – which we do today!  If you loved this conversation, do yourself a solid and check out her writing, I can’t speak to how much I love her perspective enough! I included some of my favourite essays of hers below as well.  Learn more about Alicia: Website: http://alicia-kennedy.com/ Instagram: @aliciadkennedy  Twitter: @aliciakennedy  Meatless Podcast  EATER Essay on CBD and Calming Drinks  EATER Essay: One Mai Tai, Hold the Colonialism Please

Will from The Weekend Homestead joins me to talk about a prefab cabin he put in the woods and the solar powered propane furnace and the tiny wood stove in it. Then we talk about the stress of having to finish a project despite having a meltdown. Get My GardenFork Email Newsletter: https://www.gardenfork.tv/sign-up-for-our-email-newsletter/ Check out the GardenFork Amazon Shop: http://amazon.com/shop/gardenfork  Amazon links are affiliate links GF Sweaters and T Shirts https://teespring.com/stores/gardenfork-2 Dog Biscuit Recipe from Nick Voulgaris' The Kerber's Farm Cookbook. I saw the recipe printed in Edible Brooklyn. Amazon affiliate link: https://amzn.to/2rIJn3W  
Support GardenFork, become a monthly supporter on Patreon: http://patreon.com/gardenfork

 Watch us on YouTube: www.youtube.com/gardenfork GardenFork’s Facebook Discussion group: https://www.facebook.com/groups/1692616594342396/  

Erin from the YouTube channel and website The Impatient Gardener joins me to talk vegetable and flower garden planning. Erin's YT channel https://www.youtube.com/user/WIsailorgirl Website: https://www.theimpatientgardener.com/ Get My GardenFork Email Newsletter: https://www.gardenfork.tv/sign-up-for-our-email-newsletter/ Check out the GardenFork Amazon Shop: http://amazon.com/shop/gardenfork Amazon links are affiliate links GF Sweaters and T Shirts https://teespring.com/stores/gardenfork-2 Dog Biscuit Recipe from Nick Voulgaris' The Kerber's Farm Cookbook. I saw the recipe printed in Edible Brooklyn. Support GardenFork, become a monthly supporter on Patreon: http://patreon.com/gardenfork Watch us on YouTube: www.youtube.com/gardenfork GardenFork’s Facebook Discussion group: https://www.facebook.com/groups/1692616594342396/

Vonnie Williams is a first-generation Ghanaian-American and food writer. After diving in head-first into the world of food media working for a boutique PR firm, Vonnie was frustrated with the lack of minority representation in food media. She’s written for Food & Wine, TASTE and Edible Brooklyn, and is founded sincerelyvonnie.com, a food and culture website that serves as an unapologetic and sincere space to talk about her experiences. In her free time, Vonnie loves to cook the easiest dishes from her cookbooks, eat copious amounts of ice cream, and perfect her jollof rice recipe.----------------------------------------------Find Vonnie online: www.sincerelyvonnie.comVonnie's stories (as mentioned on the show):Fufu's Many Faces (Taste): https://www.tastecooking.com/deceptive-simplicity-fufu/Top Chef Eric Adjepong Story (Food and Wine) : https://www.foodandwine.com/news/top-chef-judges-diversity-representation-reaction-eric-adjepongStudy Hall (resource for media workers): studyhall.xyz----------------------------------------------Follow Item 13 on Facebook , Instagram and Twitter.esSense 13 is on Facebook , Instagram and Twitter.Don’t forget to subscribe & leave us a review!

Mira Zaki is a Seattle born, Manhattan-based, globally traveling photographer. With over 20 years in the business of photography- Mira Zaki's photography career spans commercial, advertising, editorial, stock photography, tv, media, magazines, newspapers, book publishing, and print. Mira's personal and professional commitment to her career led her to study Commercial Advertising Still Photography from Brooks Institute of Photography. Mira brings expertise, creativity, and thoughtfulness to all of her photoshoots. Due to her upbringing in an Egyptian-American family, she has been infused with a love and appreciation of multicultural experiences and world travel. Mira has been a member of the American Society of Media Photographers since 2007 and was a board member from 2010-2015. Mira has been featured in both group photography exhibits and solo shows from 2011-present between Seattle, Atlanta, and New York. Mira's clients and publications include the top names in the industry : The New York Times, The New York Times T-Magazine, Travel+ Leisure, The Travel Channel, Cosmopolitan, Vanity Fair, Vh-1 Save The Music Foundation, CNN.com, CNNI.com, CNNMoney.com, Edible Manhattan, Edible Brooklyn, Taylor PR, Tesla, Food Network, The James Beard Foundation, Well + Good, Veria Living, Olive Magazine Korea, Dessert Professional, Bust Magazine, Eating Well & Siggi’s and more. Mira's experience and keen ability to capture the essence of the moment will provide you with photographs that stand out and will last a lifetime. Her commitment to making a positive impact in the world has shaped and informed her powerful visual storytelling. Web: mirazaki.com Facebook: https://www.facebook.com/mira.zaki.9 Instagram:https://www.instagram.com/mirazakiphoto/

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio Podcast Recording Studio this Sunday, September 22nd at 635pm EST with a stellar lineup. We are thrilled to welcome Gabrielle Langholtz who is the Director of Culinary Projects at the The Vilcek Foundation and for ten years was the editor of Edible Brooklyn and Edible Manhattan magazines to talk about her latest book “A Place at the Table: New American Recipes from the Nation's Top Foreign-Born Chefs” from Prestel Publishing U.S.. Today, some of the country's most exciting chefs hail from distant shores and they're infusing their restaurants' menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from culinary luminaries such as Dominique Crenn, Marcus Samuelsson, Corey Lee, and Daniela Soto- Innes, Emma Bengtsson, and Miroslav Uskokovic. The book even has a local Philly element to it featuring James Beard Foundation Award winning Chef Peter Serpico of Serpico at South Street Headhouse District and Peter previously worked with David Chang of Momofuku fame and Zahav's Michael Solomovov are featured in the book. These chefs are running the kitchens of the country's most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America's leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavor into home kitchens. Then we have Danielle Centoni is a James Beard Award-winning food editor and writer to talk about her new book “Fried Rice: 50 Ways to Stir Up the World's Favorite Grain” from Sasquatch Books. Infinitely customizable, cheap to make, and downright delicious, it's no wonder fried rice is one of the world's most popular comfort foods. These 50 delicious recipes draw inspiration from all over the globe, and they'll expand your fried rice repertoire well beyond the usual Chinese takeout staple. In addition to standards like spicy-funky Indonesian Fried Rice and classic Chinese Fried Rice with BBQ Pork, you'll find inventive takes on worldly flavors. Think Fried Cauliflower Rice with Turkey Kofta, Mint, and Feta from the Middle East, and Huevos Rancheros Fried Rice from Latin America. These satisfying dishes reveal just how versatile fried rice can be, and most use pantry staples or whatever you have in the fridge. Others, such as Duck Confit Fried Rice with Fennel, Mustard Greens, and Pickled Raisins, elevate the humble dish into entertaining-worthy territory, proving there's no limit to this globe-trotting grain. Thinking of retiring? Where would you live? Want to make sure you are koshering your kitchen wherever you go? Well we welcome Jerry and Judy Franklin who recently moved into Lions Gate Continuing Care Retirement Community CCRC in Voorhees Township, New Jersey and they were able to keep kosher as in addition to being a totally kosher facility, CCRC also assists its new residents to make sure, if they desire, to have a kosher kitchen, for meals they prepare themselves in their cottages or apartments. They will joined by Christine Fares Walley, the Marketing Director for Lions Gate Continuing Care Retirement Community and Executive Chef Manager for Sodexo USA Food Services at Lions Gate CCRC Chef Shannon Johnson a graduate of West Chester University of PA and a competitor at Women Against Abuse Dish It Up. Affiliated with the Jewish Federation of Southern New Jersey, Lions Gate CCRC is a not for profit, full-service continuing care retirement community of 400 residents, with senior living options ranging from Independent Living to a full continuum of on-site care such as Assisted Living, Skilled Nursing and Long-Term Care, Short-Term and Outpatient Rehabilitation, Memory Care and Home Care. An active art studio, full length pool, fitness center, musical & theater events, monthly excursions are among the many activities provided to residents. Lion's Gate University offers continuing education and lifelong learning classes. Lions Gate provides 100% kosher dining and is situated on 50 acres in Voorhees, NJ just off Haddonfield-Berlin Road. Last, but certainly not least we have Chef Seadon S Shouse of Halifax Hoboken a sleek destination inside the W Hotels Worldwide offering New American eats made with farm-fresh ingredients. You will enjoy views of the Manhattan skyline from this waterfront restaurant located inside of the W Hoboken. Featuring North-Eastern farm and coastal cuisine with an emphasis on local and sustainable ingredients, Chef Seadon Shouse creates house-smoked meats and seafood, authentic vermouth, as well as sea salt, made from water straight out of Montauk, New York. 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 for Blog Eating in SJ, 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 available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well 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 "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://small-bites.simplecast.com/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions.

For our debut episode, we go to Blue Hill and Stone Barns Center for Food & Agriculture to learn how they view tech and innovation as ways to bring us closer to our food. We talk shop and taste surprising peppers with Stone Barns farm director Jack Algiere before going behind the scenes at Blue Hill with David Barber: Blue Hill co-owner, founder of Almanac Insights and chef Dan’s brother. Find the show notes at: ediblebrooklyn.com/podcast Like the show? We’d be so grateful if you could rate and review wherever you listen. Also feel free to reach out to Edible Brooklyn on Facebook, Twitter and Instagram with the hashtag #inthefield. You can also tweet to the host and editor-in-cheif Ariel Lauren Wilson at @ariellauren or email us at info@ediblebrooklyn.com

This week we talk with globally traveling photographer, new author, and all the time psychic, intuitive, empath Mira Zaki about her entrepreneurial journey. Mira talks about how she helps heal and empower through her camera. She also shares her travel experiences, including a recent tour with Pearl Jam. Mira talks about the influence intuition has been on her business and how she has honed those skills. Episode Highlights:   On healing through her camera:   There is strength in vulnerability. It’s transformative. Instagram is curated and planned, not natural and transparent; don’t compare yourself to the unnatural photos. She highly recommends the podcast Unfuck Your Brain https://unfckyourbrain.com/podcasts/ You can’t verify whether thoughts are true. We all have different truths. Ask instead: are my thoughts helpful?   On Intuition:   Our bodies have their own cycles. Listen to your cycles. Rest when you need to. Slow down. Listen and notice. Journal and see patterns. Admitting and realizing there is something trying to get your attention. Healthy curiosity can do a lot along with your community. Resources Mira recommends: https://www.intuitiveleverage.com/ https://www.mindbodygreen.com/0-10745/are-you-ignoring-your-intuition-7-tips-to-get-in-touch-with-yourself.html https://chopra.com/article/5-ways-develop-your-intuition https://www.erinthepsychicwitch.com/ http://www.essentialpsychicskills.com/ https://www.themodernwitch.com/ https://www.andrewsmith.ie/ A spectacular book for anyone who feels like a highly sensitive person- it is out of print, but watch for it as its been picked up by a larger publisher: https://www.amazon.com/Dont-Want-Empath-Anymore-Boundaries/dp/1976792010 https://www.amazon.com/Witch-Unleashed-Unapologetic-Lisa-Lister/dp/178180754X http://theintrovertentrepreneur.com/ http://astrostyle.com/guided-meditation-cancer/ http://astrostyle.com/pisces-season/ https://jenniferracioppi.com/pisces-magic/ https://jenniferracioppi.com/things-arent-flowing-tune-into-your-gut/   Biggest business lessons Mira has learned:   Self care (not just on the weekends and evenings) Follow your own rhythm There is wisdom in rest. There is wisdom in the no you’ve received. Always ask for help. Help others.   Mira’s advice to women who are considering leaning the f*ck out:   Do it. Stop caring what other people think. The greatest gift you can give yourself is not giving a f*ck. Mira Zaki Mira Zaki is a Seattle born, Manhattan based, globally traveling photographer, new author, and all the time psychic, intuitive, empath. Due to her upbringing in an Egyptian-American family, she has been infused with a deep appreciation for multicultural experiences. Naturally a storyteller, she is committed to making a positive impact with her work. When her dreams started coming true at age 8, she simultaneously picked up a camera for the first time and found her easiest, most true expression. The combination of her spiritual abilities and having a camera to tell a story with led to a healing for the people in front of her camera. Her mission is to help heal and empower through her camera; to share your true Divine essence and to share the beauty of the world around us. Her degree in Commercial, Advertising Photography from Brooks Institute of Photography helped her to perfect her unique abilities as a photographer into an artist who brings expertise, professionalism, and her intuitive magic to all of her work. She's been published in: The New York Times, The New York Times T-Magazine, Travel + Leisure, The Travel Channel, Cosmopolitan, Vanity Fair, Edible Manhattan, Edible Brooklyn, The James Beard Foundation, VH1-Save the Music Foundation, Tesla, Taylor PR, CNN.com, CNNI.com, CNNMoney.com, Well + Good, Bust Magazine, Olive magazine Korea and more. Follow Mira online at: www.mirazaki.com http://www.mirazaki.com/media-kit/ www.facebook.com/mirazakiphotography www.instagram.com/mirazakiphoto www.twitter.com/mirazakiphoto www.pinterest.com/mirazakiphoto  Download the FREE Lean the F*ck Out Launch Kit If you are thinking about starting a business or side hustle, check out our Lean the F*ck Out Launch Kit. The kit gives you tools and inspiration to start thinking like a fempreneur and start designing the life you want! You’ll receive a guided meditation to help you figure out your vision, a budget worksheet to see what you need financially to make a go of it, daily practices including printable worksheets and daily affirmations to help you keep your head up when your confidence is waning. Again, it’s free and it’s available at leanthef-ckout.com/launchkit. Music: Sunshine by The Icicles

The first season of In the Field explores where food and technology meet. Join our host, Edible Brooklyn editor-in-chief Ariel Lauren Wilson, as we go inside Blue Hill restaurant and Stone Barns Center for Food and Agriculture—two beacons of sustainable food—to discover how they harness tech both in the dining room and on the farm. Learn why almost one-third of all the world’s food goes to waste from Food Tank’s Danielle Nierenberg, and find out what you can do about it at home with Bon Appetit’s Brad Leone. Join us underground in Manhattan and on a rooftop in Brooklyn as we enter high-tech growing operations to see how startups are redefining local food. Wrap your head around CRISPR—the emerging genetic engineering technology that’s already editing crop and livestock DNA—and consider what it means for people and the planet. Finally, get the DL on oat milk, the latest plant-milk craze, and listen as we test it out in a multi-course oat-milk-in-every-dish feast—we are a food magazine, after all. Featuring David Barber, Jack Algiere, Brad Leone, Danielle Nierenberg, Robert Laing, Viraj Puri, Matthew Willmann, and Urvashi Rangan. 

Nitrogen and phosphorus pollution is wreaking havoc on our waterways - notably in the Gulf of Mexico, the Chesapeake Bay, and the Great Lakes - and is getting worse every year. Science journalist Virgina Gewin discusses the extent of the problem, remedies that will drastically improve the sustainability of current farming practices, and what it will take for widespread adoption of these innovative methods. Later in the show, Edible Brooklyn’s Editor-in-Chief Ariel Lauren Wilson joins Jenna in the studio to talk about their upcoming Food Loves Tech conference happening on November 2nd and 3rd. Powered by Simplecast https://simplecast.com [1]http://www.virginiagewin.com/ [2]https://www.ediblebrooklyn.com/

 Guest Mira Zaki is...Seattle born, Manhattan based, wanderlust photographer, lover of all forms of art, music, food, culture, travel, humans, spirituality and the metaphysical, the color purple, birthdays, dogs, left-handedness, reading, writing, and strawberry shortcake. Her clients include: New York Times, CNN.com, CNNI.com, CNNMoney.com, Food Network, Tesla, VH-1 Save the Music, Manhattan Magazine, Edible Brooklyn, Edible Manhattan,  The James Beard Foundation, Taylor PR, Sodexo,  Well +Good, Veria Living, Dessert Professional, Bust Magazine, Pro Sound News. http://www.mirazaki.com/about/ Host Erica Wiederlight, is a creative and spiritual lifestyle entrepreneur, professional actress as well as CEO of We The Light, LLC. We The Light is a holistic based business focusing on VIP 1:1 coaching, healing, online courses and motivational speaking. To book a session or hire to Erica to speak, visit the website at www.wethelight.org OR get FREE goodies at https://wethelight.leadpages.co/crappytohappy/ 

This week, Jacqueline swaps her general positivity for crank (as she wrote recently for BlogHer). So Ben grills her about dates canceling the day of, how ghosting is socially acceptable now, and how singletons keep their cool with friend after friend pairs off and disappears. What can we be doing to date better, or at least own our being single? Then they’re joined by Jesse Hirsch, the editor of Edible Manhattan and Edible Brooklyn. He recently ended a 6-year relationship… because of his job (somewhat, he says). What happens when your schedule is dominated by work events? When your significant others doesn’t want to join? Or when they really don’t give a shit about why you think kohlrabi is the new cauliflower (which was the new kale). Have a listen for the crankiest show of this season. “I feel like in the next relationship it would be just knowing how to keep things distinct and not letting work bleed into every single aspect.” [21:30] –Jesse Hirsch on Love Bites  

The idea of cooking as a career might have come to Evan Hanczor unconsciously. Evan spent summers strawberry picking and cooking with his family in Florida, and went to college at Tulane, in its gastronomically rich New Orleans setting. By the time he graduated and moved to Connecticut, Evan knew cooking was his calling, eschewing more schooling to take a hands-on position at The Dressing Room in Westport. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he mastered the many expressions of Southern cooking. In 2012, George Weld and Evan opened Parrish Hall, whose Northeastern culinary expressions and sustainable infrastructure earned Evan much praise. And while Parrish Hall closed, Evan returned to Egg with a richer repertoire and a continued focus on his team and community. Hailing from Virginia and the Carolinas (the heart of American breakfast country), George Weld settled in New York in his 20s and upon opening Egg at age 33, his Southern roots were made evident in the notable breakfast menu. Between the use of traditional sweeteners and ham implemented throughout plus local and artisanal ingredients, it is no surprise that George’s enterprise has expanded to include a farm and other eatery opportunities. Also an accomplished photographer and an author, his writing can be seen posted on the popular blog Edible Brooklyn.

Get ready for the Brooklyn vs Queens battle on Beer Sessions Radio! Jimmy is joined by a great crew of guests to discuss the rise of craft beer in the outer boroughs of New York City. Hear from Sam Richardson of Other Half, Rich Castanga of Bridge and Tunnel, Rachel Wharton of Edible Brooklyn, Alia Akkam of Edible Queens, Jon Lundbom of B United and Matthias Richter of Bayrischer Bahnof. Learn more about the new breweries popping up and some of the brewing trends happening in NYC right now. This program was brought to you by GreatBrewers.com. “For Queens it’s been exciting because the number 1 reason people come out has been ethnic food and now people are broadening their reasons and a lot of that has to do with beer.” [03:00] –Alia Akkam on Beer Sessions Radio “I hope and expect that there are more breweries in Staten Island and the Bronx that pop up in the next few years.” [17:00] –Rachel Wharton on Beer Sessions Radio

From the Hooter’s in Anaheim, California, to the Le Bernardin in Midtown — squid in the form of calamari can be found on menus across America. That’s good news since squid from the Atlantic is some of the most sustainable seafood out there. “I like to think of squid as the kale of the sea,” said Brian Halweil, the editor of Edible East End and the publisher of Edible Brooklyn and Edible Manhattan. “It’s hardy, it’s economical, it’s versatile, it’s sustainable. It’s what all good eaters... should be seeking out.” And it shouldn’t be hard to find for New Yorkers, in particular. The waters around the northeast are home to some of the best squid in the world. “Big schools of squid have always existed off the coast of New York and part of the Eastern seaboard,” said Halweil, “but American fishers were never interested in it because there was no domestic market for squid. So up until the 1970s, fleets from Japan, and Portugal, and Italy would come and scoop up our fish.” In 1976, the Magnuson-Stevens Act established American territorial waters and made it illegal for foreign vessels to fish in our seas. Suddenly, Long Island fishmongers were hauling up squid, which they would sometimes immediately sell to foreign ships. Soon enough, restaurateurs realized that squid was inexpensive, easy to freeze and fry, and held mass appeal. With the rise in concerns about sustainable eating, squid comes out on top again. Halweil explained that there are two reasons squid ranks as a “best choice” according to the Monterey Bay Aquarium seafood watch chart. While trawling for squid does involve using a net that’s as long as a city block, it doesn’t require scraping the bottom of the ocean floor. Squid live a few feet off the seafloor so the net skims, rather than drags. Also, squid “swims in these massive, dense schools, which means there’s not a lot of other fish in those schools with the squid,” added Halweil. “So when they scoop up a big school of squid, they might get a few big lobsters and they might get some butterfish, but they’re mostly getting squid." (Photo: Calamari salad served at Almond restaurant/Lindsay Morris) There’s a lot to love about this strange, bug-eyed creature. “When I talk to chefs and fishers about why squid is so great, they say, one it’s sustainable,” Halweil said. “Two, it’s local. We have one of the largest squid fisheries in the world off the coast of New York. Three, [it’s] intensely economical. I mean, really inexpensive — $6 to $8 a pound if you’re willing to clean your own squid. And it’s very flexible in the kitchen.” It can top a food as humble as pizza or be elevated to grace the menu of Esca. “Squid is nice because you can cook it just a little bit or you can cook it a lot,” he said. “Everywhere in between it does get rubbery and that’s where squid and calamari gets a bad reputation.” In particular, Halweil likes to quickly sear it on a super hot grill. Once it chars on one side, he flips it, does the other side, and it’s done in a matter of minutes and ready to be served. Halweil also like to use it in soups and stews for long, slow preparations. Here’s a bonus: While squid is ubiquitous as a food stuff, it is also a creature of the sea that maintains the power to fascinate and delight. I mean, just look at this international team of grown adult scientists freak out over this giant squid sighting. And, yes, we are cautiously ignoring that recent, horrifying episode of This American Life. Take it away, Ira. Wait, before you listen to that, here are some recipes for your eating pleasure. Carrot and Calamari Salad by Chef Michael Anthony from The Gramercy Tavern Cookbook  Squid a la Plancha with Romesco and Sea Beans by Chef Jason Weiner of Almond

A snowy winter storm is a daunting way to start off a new year — particularly if your resolutions for 2014 include eating better, saving money, and being healthier. One way to help meet all three of those lofty goals is to make sure you have a pantry that’s well-stocked. Late nights at the office won’t have to end in take-out, and unexpected snow days won’t lead to miserable treks to the grocery store. “One of my favorite staples is couscous,” said Gabrielle Langholtz, the editor of Edible Manhattan and Edible Brooklyn. “It’s a granular pasta from North Africa that is so fast. This is my version of fast food. It is literally as fast as making tea.” Couscous can serve as a complement to meat or vegetables, and it can be quickly jazzed up with other pantry staples to be a main course. Langholtz also enjoys having whole grains like emmer, barley, wheat berries, and freekeh on hand, but she notes that those can take 45 minutes to an hour to cook. “[That] is fantastic on a day like today when you just want to stay in and cook and not go out and brave the slushy sidewalk,” she said. “But couscous is something that I like to have on hand for when you get home, you’re starving, you want to eat in, like, 2 minutes.” Langholtz keeps bags of dried beans from inexpensive brands like Goya in her cupboards, but she said that, for those who are able, it’s worthwhile to spend more on quality ingredients, as well. “I used to stand there in the aisle at Whole Foods and say, ‘Oh, my gosh, I’m not going to spend $8 on this bag of imported French lentils,’” she admitted. “But then, I’d find myself spending $12 or $14 on a salad or a cocktail out… Obviously, if you’re on a fixed income, you’re not going to buy and $8 little bag of lentils, but if you do the math, it’s really 15 cents a serving.” In particular, Langholtz splurges on lentils du puy, which are less starchy than other types of lentils so they don’t get mushy when cooked. “They are like that little black dress when something unexpected comes up and you just need something great,” she said. “Lentils du puy grow in this volcanic soil. They have this incredible nutty flavor, they cook in 20 or 25 minutes.” When it comes to flavor boosters, Langholtz relies on shelf-stable ingredients like anchovies and dijon mustard.  “I find most people think they don’t like anchovies and then they love the result when you cook with anchovies,” she said. “They’re like a stealth ingredient… If you mince it up, you can deploy this umami bomb in everything from Cesar salad or kale salad to pasta puttanesca.” Langholtz also points out that mustard can be used on more than sandwiches. She emulsifies it in vinaigrettes or uses it to top celery root or salmon. Here’s a list of pantry-ingredient combinations that we like. Fresh herbs are always preferable, but dried herbs can do in a pinch. We’re listing only shelf-stable ingredients, but if you have vegetables or proteins on hand, even better.  Couscous + almonds + dried apricots (chopped) Couscous + toasted pine nuts + craisins Lentils du puy + vinaigrette Lentils du puy + parsley + thyme + lemon juice Anchovies + garlic + olives + canned tomatoes + red pepper flakes = pasta sauce Soy sauce + lemon juice = sauce for dried Asian noodles Peanut butter + soy sauce + sugar + water = peanut sauce for dried Asian noodles What do you always have in your cabinet? What did you whip up during the snowstorm? Tell us in the comments below.

In their first show post-Superstorm Sandy, the guys welcome New York Times cocktail columnist Robert Simonson to the show. Robert Simonson writes about spirits, cocktails, and wine for the New York Times, Imbibe, Edible Brooklyn and Manhattan, Wine ...