Podcasts about Edible Manhattan

The 1950s to the 1990s are often dubbed as the cocktail's Dark Ages where drinks like Long Island Iced Teas and Midori Sours reined supreme. The drinks from this time are often reviled or ridiculed, but they made important contributions to cocktail history, too. In this episode: How TGI Fridays, Madonna, and the Cosmopolitan helped define this era of the American cocktail.Further Reading:A Proper Drink by Robert Simonson"1970s Ockctails & Disco Drinks" Difford's Guide"History of the Nightclub" American Nightlife Association"How TGI Fridays Has Influenced Modern Craft Cocktail Culture" in The Thrillist by Kevin AlexanderSpirits, Sugar, Water, Bitters by Derek Brown with Robert YuleStraight Up or on the Rocks: The story of the American cocktail by William Grimes"TGI Fridays Was Once The Hottest Bar In America—What Happened?" in Delish by Hannah Selinger"The Legacy of Joe Baum" in Edible Manhattan by Nancy MatsumotoThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)"The Soviet Union Paid Pepsi With Vodka and Warships in Decades-Long Barter" in Vinepair by Ashlie Hughes (Illustrated by Gerry Selian)"This is the Story of the Rainbow Room" in Punch by Joshua David SteinSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is Chala June, the Congolese-American journalist who has made a name for themselves covering queerness in food and the intersection of cannabis and culinary for the likes of Bon Appétit, Condé Nast Traveler, Cherry Bombe, and Edible Manhattan. Chala shares how their love of food, magazines, and storytelling informed their career path; their thoughts on the future of journalism; what they learned at Bon Appétit; and why they're rooting for the Condé Nast union. Chala also discusses their work on the groundbreaking 2023 Bon Appétit “Food Is Queer” package, and the personal reason behind their interest in food and cannabis.Don't miss their chat with host Abena Anim-Somuah or their voicemail to their future self!Thank you to Kerrygold for supporting our podcast. Learn more about Kerrygold's butter & cheese here.More on Chala: Instagram, Food is Queer story on Bon AppétitFollow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found hereSubscribe to Cherry Bombe Magazine and get free shippingHosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

Alexandra Shytsman is a food writer, recipe developer, photographer, and educator.  After getting her professional start at the Natural Gourmet Institute (NYC's premier plant-based culinary school), she struck out on her own to freelance and run her plant-based food blog The New Baguette, in 2017. Apart from running her site, she teaches hands-on cooking classes and food photography classes in NYC.  She is the author of Friendsgiving, co-author of The Complete Vegan Cookbook, and contributor to various media, like The Kitchn, EatingWell, Food52, and Edible Manhattan. She has had her work featured in outlets like Cherry Bombe, HuffPost, and BuzzFeed. Alex has a global palate for healthy food, having moved when she was nine from Odessa, Ukraine to Brooklyn, New York.  You can enjoy Alex's recipes on The New Baguette, Substack, and or take one of her vegan cooking classes in NYC.  We discuss Working at a culinary school Launching a food blog Figuring out what food works best for your body Traditional Ukrainian dishes  Healthy recipes and favorite cooking tools Learn more about Alex at https://alexandrashytsman.com Check out Alex's recipe on her blog https://thenewbaguette.com Website: Learn more about High Vibration Living with Chef Whitney Aronoff on www.StarseedKitchen.com Sponsor: Get 10% off your order of Chef Whitney's organic spices with code STARSEED on www.starseedkitchen.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This week I'm thrilled to have Elizabeth Gascoigne on the Everyday Endorphins podcast. Elizabeth is the founder of Absence of Proof, which is a non-alcoholic bar pop-up and online bottle shop. Since launching in August, Elizabeth has hosted numerous events throughout NYC centered around a night off drinking, amassed a large community on Instagram and TikTok of over 30K followers, and has been featured in publications like Guest of a Guest, Gotham Magazine, Edible Manhattan, and many more. In this episode, Elizabeth and I chat about her journey as a founder, why she's so passionate about the non-alcoholic space, how she deals with criticism online, and ultimately what brings her joy and happiness in daily living. --- Support this podcast: https://anchor.fm/stella-stephanopoulos/support

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 we're talking to food culture writer and plant-based human Alicia Kennedy about gender politics, restaurant culture, and inequality in the food industry. In our opinion, examining the things Alicia writes about doesn't happen often enough. And it's critical to creating a more just and sustainable food system. For example, there are so many ways in which food is gendered: food prep and feeding a family is historically women's work (and therefore undervalued in our society), yet fine dining and celebrity chef culture is overwhelmingly male. Alicia talks about what all of us can do to change these old tropes. But this episode covers more than gender in cuisine; we also talk about the dichotomy between the class that writes about food, and that which grows and serves it. We talk about Big Food and why some corporations want to maintain the status quo, and how our society views our entire culture surrounding meat consumption. In the show, Alicia highlights why all this needs to change—stat! Hungry for more? Let's dish it out! About Alicia Kennedy: Alicia Kennedy is a writer from Long Island based in San Juan, Puerto Rico. She writes a weekly newsletter on food culture, media, and politics, and has a book forthcoming from Beacon Press called Meatless. Her newsletter, From the Desk of Alicia Kennedy can be found here. On this episode we chat about: How Alicia took her experience from vegan baker and journalism positions at New York Magazine, Edible Manhattan, Nylon, Eater, and The Village Voice to a life changing newsletter on Substack. The dichotomy between male and female expectations (and reputations!) in the kitchen Why we need to leave the notion behind that “men have steak and women have salad” Whether or not women have to display masculine modalities of cooking (wield a butcher's knife, animal-centric, nose-to-tail dining) to be considered a great chef, e.g. Gabrielle Hamilton What we understand as “feminine food.” Why do we associate gender with baking and vegetables? Where and why changes about cuisine and gender perceptions are being made Why the “gatekeeper class” of culinary media (influential food writers) need to see themselves as equal to restaurant workers Whether or not meat alternatives like Beyond are going to—or should—replace most meat in the American diet. Or do we need to reconsider eating meat focused meals in general? Connect with Alicia Kennedy: Website: www.aliciakennedy.news Instagram: @aliciadkennedy Twitter: @aliciakennedy Alicia Kennedy's Recommendations: The Sexual Politics of Meat by Carol Adams When French Women Cook by Madeleine Kamman Diet for a Small Planet: 50th anniversary edition by Frances Moore Lappé James Hansen's piece on gender and cuisine in Taste Magazine

How Ingredients Shaped a Chef with Chef Peter Hoffman Come join us as acclaimed New York chef Peter Hoffman, author of the recently published book “What's Good?: A Memoir in Fourteen Ingredients”,reveals why he combined the story of his career with profiles of the favorite ingredients that he found at his favorite farmers market. Hoffman, founder of iconic Manhattan restaurants Savoy and Back Forty, describes his journey from line cook to chef/owner during New York's culinary shift from French dominance to a more global and farm-to-table approach. Chef Hoffman will also read an excerpt from his pepper chapter that touches on the issues of scarcity versus abundance; how we approach our available resources; and how we treat one another. He will discuss the history of pepper distribution across the globe, celebrating this vegetable for its abundance, its flavor and its ability to thrive globally And he will be available to answer your questions via Chat. BIOGRAPHY: Named “A Locavore Before the Word Existed” by the New York Times, Hoffman sat on the board of Chefs Collaborative from 1997 until 2010, acting as its national chair from 2000-2006. He has published numerous articles in Edible Manhattan and guest essays in the New York Times. He has also contributed to NPR's Marketplace. For more than thirty years, he has cycled to the Union Square Greenmarket to source the best in local and seasonal ingredients, the core of his cooking. Chef Hoffman actively consults for food businesses interested in improving their work culture, sourcing, and messaging. Many of his recent interviews and book notices are posted on his website, peterhoffmancooks.com or on IG @peterhoffmannyc. For information on Chef Hoffman's book, “What's Good?: A Memoir in Fourteen Ingredients” and to order a signed copy, go to https://www.mcnallyjackson.com/whats-good-signed Recorded via Zoom on September 29, 2021 CulinaryHistorians.org

MJ's guest is chef, author, radio, and TV host and restaurant expert Michael Colameco! Michael is a graduate of the Culinary Institute of America, class January '82. After graduating from CIA he worked at the Four Seasons Restaurant, Windows On The World (Cellar in The Sky), The Maurice, Tavern On The Green and at the age of 31 he was the Executive Chef of The Ritz Carlton, New York City. Mike was also the Chef and Owner of Globe restaurant in Cape May, NJ for many years. He was host of “Mike Colameco's Real Food'' which was one of the most popular and enduring cooking shows in the history of NYC's iconic PBS Channel 13WNET. In addition, he was the host/producer of the live call-in radio program Food Talk on New York's iconic radio station WOR710AM for six years. Mike is the author of Mike Colameco's Food Lover's Guide to New York City, published by John Wiley & Sons in 2009 and has written for Saveur, Guitar Aficionado, Edible Manhattan and Edible New Jersey. In this episode Michael shares how a kid from Philly who aspired to be a jazz guitarist ended up cooking in and running some of NYC's most iconic kitchens. Mike tells of the high's and lows of running his own restaurant in Cape May, NJ - hint, the movie Big Night (with Stanley Tucci) was a bit too real for him at times. The story of his transition to on camera host will make you a believer in the magic of serendipity. He and MJ are both fans of great stories and this episode is jam packed! A huge thank you to Mike Colameco! Follow him on IG @mikecolamecoKeep up with all he's up to at: https://www.colameco.com/Watch his show “Mike Colameco's Real Food” here: https://www.youtube.com/c/MikeColamecosRealFoodShow/channelsThis episode's in studio wine:AKUTAINCosecha 2018Rioja______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

What are the noteworthy trends of the post-pandemic restaurant revival? Chef, author, and media host Mike Colameco, best known as the host and producer of the television program Mike Colameco's Real Food, joined The Food Institute Podcast to discuss emerging trends in the New York City restaurant scene as the city enters a new normal. Colameco shares his views on the arrival of plant-based concepts, how the current labor situation should not be a surprise to anyone in the industry, silver linings and learnings from shifts related to COVID-19, and where the industry could be headed in the years to come. Hosted By: Chris Campbell More About Mike Colameco: Mike Colameco is a professionally trained chef, author, radio, and TV host. He is a graduate of the Culinary Institute of America, class January '82. After graduating from CIA he worked at the Four Seasons Restaurant, Windows On The World (Cellar in The Sky), The Maurice, Tavern On The Green and at the age of 31 he was the Executive Chef of The Ritz Carlton, New York City prior to opening his own seasonal restaurant, The Globe in Cape May, N.J. Along with being the host/producer of Mike Colameco's Real Food, he was the host/producer of the live call-in radio program Food Talk on New York's iconic radio station 710 WOR-AM for six years and from 2012 to 2015 was the host/producer of Mike Colameco's Food Talk on The Heritage Radio Network. Mike is the author of Mike Colameco's Food Lover's Guide to New York City, published by John Wiley & Sons in 2009, and has written for Saveur, Guitar Aficionado, Edible Manhattan and Edible New Jersey. To learn more, please visit: https://www.colameco.com/ https://www.pbs.org/food/shows/mike-colamecos-real-food/ For more on the post-pandemic restaurant industry, listen to: The Restaurant of the Future

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

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.

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

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. In our Words to Marinate On segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Lisa Held who is a New York City-based journalist who writes about the food system, sustainability, and health, especially all of the intricate ways in which those topics intersect. She is a regular contributor to Civil Eats and also writes for Eater, Edible Manhattan, Tasting Table, Food Tank, and other publications. She has a master's degree from Columbia University's School of Journalism. The Main Course O.G. is powered by Simplecast

This week on Beer Sessions Radio, we’re talking about the upcoming Cider Week and we’ve got some great guests joining us in the studio. including Dan Pucci from Wallabout Hospitality and Ariel Lauren Wilson from Edible Manhattan.

 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  

Here’s a fun project for kids and apartment dwellers: Plant a radish seed in a pot, care for it, and then 25 to 30 days later, you should be able to harvest a fully grown vegetable. When it comes to farming, a month’s time is as close to instant gratification as you can get, said Edible Manhattan editor Gabrielle Langholtz. She’s the author of The New Greenmarket Cookbook, which includes recipes from New York chefs and profiles of area farmers. “[Radishes in the spring] are much milder and very quick to grow and prepare,” Langholtz explained. “So that’s one of the reasons they’re… one of the very first things we see.” The bright red Cherry Belle and French breakfast radishes in season right now are an ideal complement to the bounty of leafy greens also available at the farmers market. They are crisp and tend to be milder than their fall counterparts. “The varieties that you will buy at the greenmarket in the fall and going into winter are different varieties that have been bred for centuries for different qualities: long growing, cooler growing, better keeping,” said Langholtz. (Photo: Gabrielle Langholtz, Craig Haney, and their daughter/Anita Briggs) The spring radishes add color and crunch to salads and make for a great quick pickle. Langholtz recommends using them in the recipe below for Sugar Snap Pea and Whipped-Ricotta Tartines. “It’s an open-faced sandwich that’s wonderfully light and fresh and delicious,” she said. “And talk about fast food. I mean, you can make it in a few minutes.” Sugar Snap Pea and Whipped-Ricotta Tartinesby Dana Cowin, Editor in Chief, Food & Wine Spring brings three kinds of peas—shell, snow, and snap. The first, as the name implies, must be shelled, but the other two have sweet, crunchy pods which the French call mange tout, meaning “eat it all.” But “eat it all” can have an even broader pea meaning: The plant’s tender shoots are also perfectly edible, raw or cooked, and carry the true flavor of peas. Here the pods and plants are served together, along with radishes, atop a tartine—or French open-faced sandwich—that’s at once creamy and light, rustic and elegant. 1 cup fresh ricotta cheese ¼ cup extra virgin olive oil, divided, plus more for brushing Kosher salt and freshly ground black pepper Four ½-inch-thick slices of peasant bread 1 peeled garlic clove ½ pound sugar snap peas, ends trimmed and strings discarded 2 ½ tablespoons Champagne vinegar 1 tablespoon minced shallot 2 teaspoons Dijon mustard ½ cup snipped pea shoots 3 large radishes, cut into thin matchsticks About ⅓ cup crushed red pepper, for garnish In a medium bowl, using a whisk, whip the ricotta with 2 tablespoons of olive oil and season with salt and pepper. Preheat a grill pan. Brush the bread on both sides with olive oil. Grill over moderate heat, turning once, until toasted but still chewy in the middle, about 2 minutes. Rub the toasts with the garlic clove and season with salt and pepper. Prepare an ice water bath. In a large saucepan of salted boiling water, blanch the snap peas until bright green, about 1 minute. Transfer the snap peas to the ice bath to cool. Drain and pat dry, then thinly slice lengthwise. In a medium bowl, whisk the vinegar with the shallot, mustard, and the remaining 2 tablespoons of olive oil. Add the snap peas, pea shoots, and radishes; season with salt and pepper; and toss to coat. Spread the whipped ricotta on the toasts and top with the snap pea slaw. Garnish with crushed red pepper and serve. MAKES 4 TARTINES From The New Greenmarket Cookbook by Gabrielle Langholtz. Reprinted with permission from Da Capo Lifelong, © 2014

No, cider is not beer, but we (rather drunkenly) did a cider episode anyway. Don't worry, though, there is (kind of) a beer in the episode at the very end. Ciders Batlow Cloudy Cider Zeffer Slack ma Girdle Thorogoods Vintage Dry Apple Wine 2008 Thorogoods Billy B's Golden Malted Apple Beer Links No Country for Old Men vs. There Will Be Blood (Correction: Oil! is a novel, not a short story) Edible Manhattan article about Aaron Burr Cidery Cider apples Willie Smiths Lark Whisky Aged Cider Thorogoods cidery for sale

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.

This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger sit and chat with Gabrielle Langholtz & Rachel Wharton, editor and deputy editor of Edible Manhattan, about “The Dairy Issue.” Hear their thoughts on the recent cheese revolution in the dining world and find out why everybody’s got dairy on their minds these days. Find out why they love Steve Jenkins so much and what they have planned for their upcoming Good Dairy event. Also hear the incredible story of Milk Thistle Farm and Momofuku Milk Bar. This program was sponsored by, you guessed it, Fairway Market. “Steve Jenkins is the gateway for all of us cheesemongers working now.” –Anne Saxelby on Cutting the Curd