Podcast appearances and mentions of Florence Fabricant

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

This week, we uncover everything you never knew about the stomach, including its ability to think. Author Elsa Richardson also reveals ancient medical practices for quieting a gurgling gut, and we find out just how similar human and dog stomachs are. Plus, Florence Fabricant of The New York Times discusses the best and worst in food writing; and Kim Severson untangles the recent rise in egg prices.Listen to Milk Street Radio on: Apple Podcasts | Spotify

When summer meets fall, do you find yourself both excited and overwhelmed with the abundance of produce available at the farmers' markets this time of year? If you're like us, you're craving the fresh flavors of fall, like crisp apples, harvest salads with vibrant greens, and soups with warming spices like ginger and turmeric.This week, we're sharing our fall cooking bucket lists, including what to pick up for your next fall produce haul and what to cook with it! By the end of the episode, you'll…1. Discover a mushroom dish that's universally loved and is ideal for both weeknights as well as dinner parties. 2. Learn how to turn simple roasted squash into a luscious mash with caramelized onions and topped with fresh herbs3. Find out how to maximize pantry staples to transform simple roasted peppers and grilled eggplant, and turn them into crowd-pleasing meatless mealsTune in now and get inspired to create memorable fall meals using your favorite seasonal produce - straight from your local farmers' market to your table!***Links to from this week's show:ABC Kitchen's squash toast by way of Smitten Kitchen Delicata squash, corn, zucchini fritters by Kay Chun from NYT Cooking Kale, delicata, ricotta salata salad from Camille StylesSonya's plum and rosemary challah, her marinated red bell peppersIna Garten's plum cake tatin Grilled eggplant with lemons and labne, with fresh mint by Dawn Perry from Bon AppetitGreek Fisherman's Stew by Florence Fabricant from NYT CookingGarlic butter roasted mushrooms from Smitten Kitchen***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In 1972 Florence Fabricant was living in East Hampton and reveling in the pleasures of farm-fresh produce. There weren't many careers in food writing at that time, but she forged one, and is now a prolific cookbook author and the longest-running food writer for the New York Times. For more than fifty years she's been sharing new restaurants, recipes, food and wine with her readers. She joins Martha to talk about her earliest food memories, her latest discoveries, and what exactly clam pie is. See omnystudio.com/listener for privacy information.

This week, Ken and Marck pull up their chairs at the dining table and feast upon the banquet of American cults and their delicious offerings. Our head chef this week is the lovely Christina Ward of the legendary Feral House Publishing. This week: The history of Feral House Publishing and Adam Parfry's legacy, How foods are influenced by religious movements, UFO cults in America and much more. Joining me at the dinner table is Marck Satyr Main theme by Simon Smerdon (Mothboy) Music bed by chriszabriskie.com Get Christina's book in the UK here – https://amzn.to/40714Wz Get Christina's book in the US here – https://amzn.to/490XAca Christina Ward Bio: Christina Ward is an author, editor, and seeker. She is also the Vice President and Editor of Feral House, a publisher noted for their books on outré topics. She had the distinct pleasure of riding around town in the Wienermobile with Padma Lakshmi on the hottest day in July of 2019 for “Taste the Nation.” Her current book, Holy Food: Recipes and Foodways from Cults, Communes, and New Religious Movements (September 26, 2023). Her previous book, American Advertising Cookbooks-How Corporations Taught Us To Love, Spam, Bananas, and Jell-O, earned positive notice from Florence Fabricant in the New York Times, Christopher Kimball of Milk Street Radio, and numerous other journalists and readers. Her 2017 book, Preservation-The Art and Science of Canning, Fermentation, and Dehydration, explores the history and science of food preservation while sharing 100 fool-proof recipes that make the science real. She is a contributor to Serious Eats, Edible Milwaukee, The Wall Street Journal, The Milwaukee Journal/Sentinel, Remedy Quarterly, and Runcible Spoon magazines. Christina makes regular guest expert on Milwaukee television programs and public radio stations across the United States, delighting in ‘working blue' before 8 am. She contributed to and edited the 2021 book Bawdy Tales & Trifles of Devilries for Ladies and Gentlemen of Experience under her nom d'amour, Lady Fanny Woodcock. She has guided, edited, contributed to, and in a few (unnamed) instances, rewritten, over fifty books. She has an interest in the lives of forgotten “difficult women” and bringing their stories to readers. Christina regularly contributes to academic and educational conferences on the topic of transgressive art. In her spare time, she is the certified Master Food Preserver for Southeast Wisconsin and always picks up the phone to answer pressing questions about jelly that won't set and soft pickles. Christina can trace her Milwaukee and Wisconsin roots to the early 1800s. Her love of history comes from her father, who instilled the idea that we are all manifestations of our ancestors. Her interest in cooking began out of childhood necessity to feed herself and her siblings while her father worked in a factory. She prides herself on having a hungry mind interested in learning about people, the foods they eat, and the stories that arise from that convergence. If you asked 8-year-old me what I wanted to be when I grew up—my answer was always the same—a writer.

Welcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu. Vote for us in the first inaugural Signal Awards! We were nominated for a Signal Award in the Food & drink category, and we need your help! Vote for us for the Listener's Choice Award at the link above. Guests:Beth ForrestHer faculty bio and booksSam YamashitaHis piece on the Japanese Turn  |  His books  | His faculty bioKrishnendu RayHis book  | His faculty bio The courses:The restaurant by Mathurin Roze de ChantoiseauHassun from Hyotei in KyotoRouge en ècaille de pomme de terre by Paul BocuseSukiyakiToro and caviar by Masa TakayamaNixtamalized butternut squash en tacha from Lenga Madre in New Orleans The articles mentioned in this episode: 'Tasting'' Menu: A Good Idea Sours by Mimi Sheraton in the New York TimesNibbled to Death: Tasting Menus Can Be Too Much of a Good Thing by Pete Wells in the New York TimesThe New Generation of Tasting Menus Won't Test Your Patience (or Your Wallet) by Brett Anderson in the New York Times More resources:The Japanese Origins of Modern Fine Dining by Meghan McCarron (2017)The Never-Ending Pivot: Amid the Omicron Surge, Restaurants Have Turned to Tasting Menus by Jeremy Repanich (2022)The death of the tasting menu by George Reynolds (2022)The Backlash Against the 'Tyranny' of Tasting Menus by Amy McKeever (2013)The Not-So-New Nouvelle Cuisine by Mimi Sheraton (1979)Celebrating the Ringmaster of the Restaurant Circus by Florence Fabricant (2014)How America's First 3 Star Michelin Sushi Chef Serves His Fish on Eater's YouTube (2015)

On today's episode of All in the Industry®, Shari Bayer's guest is Jessica Schupak, a New York-based F&B development consultant, who works with developers, hotel companies, operators, and cultural institutions that are introducing new F&B experiences or reimagining existing ones. An alum of the Altamarea Group, Jessica has opened restaurants in multiple US cities, Europe, and Asia, and she has worked on some of NYC's most beloved restaurants, such as Osteria Morini, as well as with some of the dining world's most revered institutions, including multiple projects with the James Beard Foundation. Today's show also features Shari's PR tip to be a good listener; Speed Round; Industry News Discussion on upcoming New York restaurant openings via Florence Fabricant at The New York Times; and Shari's Solo Dining experience at Kiki's Tavern in Mykonos, Greece. Photo Courtesy of Jessica Schupak.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Kylie Ogburn, HOTstudio Underwritten by https://www.peconiclanding.org/ (Peconic Landing) North Carolina artist summering in Montauk has been chosen by Montauk Chamber of Commerce and Visitors Center as the first artist-in-residence to paint the iconic MTK sign featuring a design that includes a nod to the Shadmoor Cliffs, surfing culture and fishing industry and caught up with The Heart Of The East End just ahead of finishing her design out on The End. The Montauk Chamber notes that those who tag their photo of the sign with #thisismontauk may be featured on their social media platform. For more information visit https://montaukchamber.com/ (montaukchamber.com) Florence Fabricant, Tasty Tuesday Underwritten by https://www.southamptonartscenter.org/ (Southampton Arts Center) Florence Fabricant is a food and wine writer for The New York Times, writing the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside Eric Asimov's monthly wine reviews. She is also the author of 12 cookbooks, the latest of which is “The Ladies' Village Improvement Society Cookbook: Eating and Entertaining in East Hampton” to celebrate the 125th anniversary of LVIS. Florence joined Gianna Volpe on-air for the Tasty Tuesday segment underwritten by Southampton Arts Center to talk about the 12th year of her Stirring the Pot conversation series through Guild Hall, which will take place off-site three times this month at Roberta's Montauk outpost, Sagaponack Farm Distillery and Hayground School. For tickets and info visit https://www.guildhall.org/ (guildhall.org).

Episode 89: This week on the “Dan's Talks” podcast, Dan speaks with Florence Fabricant, lauded New York Times food writer and critic. The East … Read More

Subscribe Apple | Google | Spotify | Stitcher | iHeart   Support The Daily Gardener Buy Me A Coffee    Connect for FREE! The Friday Newsletter |  Daily Gardener Community   Historical Events 1722 Birth of Christopher Smart, English poet. He was known for his pen name as the midwife "Mrs. Mary Midnight."  The back half of Christopher's life was spent in madhouses or prisons. He wrote his long religious poem, Jubilate Agno (Rejoice in the Lamb), in a debtor's prison. It includes the words, For the flowers are great blessings. For there is a language of flowers. For the flowers are peculiarly the poetry of Christ. In this same poem, Christopher praises his beloved cat Jeoffry. The Jeoffry verses inspired Oliver Soden's whimsical biography of Jeoffry, which debuted in April 2021 to the delight of cat lovers everywhere.  In 1752, Christopher published The Hop-Garden, a long poem of 733 lines about a hop garden that tells the reader how to cultivate hops. The poem is part personal history and part instruction.  In The Hop-Garden, Christopher mentioned the river that ran past his childhood garden, and he dedicated the second half of the poem to his dear friend Theophilus Wheeler. Christopher was in the middle of writing The Hop-Garden when Theophilus died during his sophomore year at Christ College.  After The Hop-Garden was published, Christopher's friend, Samuel Johnson, said the poem was proof that, one could say a great deal about cabbage. In the poem, when a storm threatens the harvest, Christopher writes, Haste then, ye peasants; pull the poles, the hops; Where are the bins? Run, run, ye nimble maids, Move ev'ry muscle, ev'ry nerve extend, To save our crop from ruin, and ourselves. Christopher Smart died in debtor's prison in London in 1771, at 49.   1897 Death of David Burke, English plant collect and gardener. The Veitch nurseries became obsessed with the painting of a Pitcher-plant (Nepenthes Northiana) by Marianne North. After Marianne's death, Veitch sent David on his first collecting trip with Charles Curtis to bring back specimens of the North Pitcher plant. During the trip, David discovered the beautiful Leea amabilis, which is now a popular tropical houseplant that features dark, jagged-shaped leaves with have white color along the midrib. David continued to travel extensively for James Veitch & Sons, and he collected plants in British Guiana, Burma, and Colombia. David was honored with the naming of a pitcher plant he discovered called Nepenthes Burkei.  In the Philippines, David also collected Phalaenipsis stuartiana. He found the orchid growing abundantly along the coastline, where it thrived being sprayed by the ocean. The Veitch firm praised Burke's writing. This traveller (Burke) crossed a greater area of the earth's surface and covered more miles in search of plants than any other Veitchian collector, with the possible exception of the two brothers William and Thomas Lobb. The writer Sue Shephard wrote a biography of the Veitch family, and in it, she described David as Veitch's strangest, longest–serving and most adventurous orchid collector. James Veitch once remarked,  Burke was one of those curious natures who live more or less with natives as a native, and apparently, prefer[ed] this mode of existance. In 1896, David left on what was to be his final voyage. He died of cholera on Ambon island.   1912 Birth of Elsie Elizabeth Esterhuysen, South African botanist. Elsie's been described as the most outstanding collector of South African Flora. She collected over 36,000 herbarium species. A botanist at the Bolus Herbariumin Cape Town, Elsie was humble, and she would never publish the results of her work under her own name. After Elsie died, over 200 people gathered at her memorial, which featured three tributes from her botanist family. The botanist John Rourke recalled, It's an astonishing fact that for the first 18 years of her employment she received no proper salary and was paid out of petty cash at a rate not much better than a laborer. She did not collect randomly; Elsie was above all an intelligent collector, seeking range extensions, local variants, or even new species, filling voids in the Bolus Herbarium's records, often returning months later to collect seeds or fruits that were of diagnostic importance. […] Always self-deprecating, one of her favorite comments was ‘I'm only filling in gaps'.   The botanist Peter Linder said, She was what I thought a botanist was supposed to be. She was in the mountains every weekend, and came back with big black plastic bags full of plants, that she sorted and passed to Gert Syster to press.  Elsie taught me that each species has an essence, a character—that it liked some habitats but not others and that it flowered at a particular time.  ...She was interested in the plants themselves—she cared about them.   The botanist Ted Oliver remembered, Her mode of transport was the bicycle (we have her latest model here today). She rode to the University of Cape Town up that dreadful steep road every day for a lifetime, come sunshine or rain, heat or cold. Now one knows why she was so fit and could outstrip any poor unsuspecting younger botanist in the mountains! Every day she would come up and park her bicycle behind the Bolus Herbarium building and then often jump through the window in the preparation section rather than walk all the way around to the front door.   Today there are 56 plant species and two genera named for Elsie Esterhuysen.   Grow That Garden Library™ Book Recommendation The Ladies' Village Improvement Society Cookbook by Florence Fabricant This book came out in 2020, and the subtitle is Eating and Entertaining in East Hampton. Well, this is another book that I wish had debuted before the pandemic because I think it would have been so much more popular had it come out, say, in 2018. Nonetheless, it's not too late to discover this fabulous cookbook. This is a cookbook for all seasons, but I think the cover just screams summer and eating outside in your garden. So if you're going to get this book, now is the time. Martha Stewart wrote the forward to this cookbook, and I wanted to share just a bit of what she talks about here because she's introducing us to the LVIS, or the Ladies Village Improvement Society. This group of women has done so much to make sure that the natural beauty of the Hamptons stays intact, and Martha alludes to adhere in this forward. She writes, I bought my home on Lily Pond Lane almost thirty years ago. Much has changed in Easthampton since then. Many new houses have been built, and countless new stores have opened on Main Street and Newton Lane. The summer populations have swelled, and the beaches have become more crowded. But some things have remained the same. The giant Elm trees that tower over the highway leading into town are still green and stately. The roadsides are still planted with lovely Maples and Lindens, offering shady avenues and streets on which to walk or bicycle. The scenic Village Green and its iconic pond populated by pairs of plump swans are still the backdrop for many thousands of photographs throughout the year. And the Ladies Village Improvement Society can claim bragging rights for the glory of this scenery. There is no better time to be in East Hampton than in mid-summer when the trees are leafed out, the roses are blooming, and the ocean is beautiful. And then there are the farmer's markets and the farm stands displaying their freshly harvested vegetables. It's a beautiful sight to see. And as Martha indicated, this volunteer organization, the Ladies Village Improvement Society, has done a lot to ensure that the Hamptons retain their natural charm. Now a lot of these women are gardeners and cooks. So you can imagine the beautiful recipes -the over 100 recipes - in this fabulous cookbook, and many of them are garden to table. The other thing that's really fun about this book is that the Hamptons is all about entertaining. And so, these women are sharing their go-to recipes for all kinds of gatherings - whether you're talking about dinner after a movie or lunch by the pool - whatever the occasion, there are delightful suggestions here. There's a Fettuccine recipe that's got Asparagus and Blue Cheese. There's a fabulous Bittersweet Chocolate Pound Cake. Bonnie Reiff-Smith shared her recipe for Perfection Pork Chops. There's an excellent Zucchini Sausage Quiche - another great recipe for using your zucchini. There's Moroccan Carrot Salad and a fabulous Sunflower Seed Salad along with Whole Roasted Cauliflower - that's fantastic as well. Anyway, I could go on and on. This beautiful cookbook is so fun. This book is 256 pages of more than 100 recipes for food and drink, and it's all put together in 20 different menus with directions on how to make any of your gatherings extra special. And it really is a beautiful cookbook for summer - and the price is right, too. You can get a copy of The Ladies' Village Improvement Society Cookbook by Florence Fabricant and support the show using the Amazon link in today's show notes for around $9.   Botanic Spark 2014 On this day, a dedication ceremony was held at the University of South Carolina in honor of the new Desegregation Commemorative Garden on the side of the Osborne building. The garden was established to commemorate the fiftieth anniversary of desegregation at the college. Student Government President Lindsay Richardson read a poem by USC Poet Nikky Finney called The Irresistible Ones, which is inscribed on a granite plaque in the garden and reads, THE IRRESISTIBLE ONES ROBERT ANDERSON, HENRIE MONTEITH, JAMES SOLOMON They arrive knocking at Osborne's great garnet door.  They want to study mathematics, join the debate team, and sing in the choir.  They are three in a sea of six thousand.  With each step they pole vault shards of doubt, sticks of dynamite, and stubborn hate mail.  With them arrives the bright peppermint of change.  The new laws of the new day can no longer resist these three irresistible ones, in a sea of six thousand, stepping through a door now garnet and black.   Thanks for listening to The Daily Gardener And remember: For a happy, healthy life, garden every day.

EPISODE 37. This week on ‘Dan's Talks': Dan speaks with Florence Fabricant, writer and food critic for the New York Times. In the podcast, […] Read More

Litigation and legislation are on the agenda for another regular meeting of Ancel Glink's Quorum Forum podcast! Tom DiCianni joins us to talk about common questions local officials have about lawsuits they might encounter while serving the public. Then, Erin Monforti reviews legislation from the Illinois General Assembly's 2021 spring session. Send your questions about litigation and legislation to podcast@ancelglink.com! --- Resources --- Illinois General Assembly Update: OMA Edition http://municipalminute.ancelglink.com/2021/06/illinois-general-assembly-update-oma.html Bills Propose Changes to Employee-Related Legislation http://municipalminute.ancelglink.com/2021/06/bills-propose-changes-to-employee.html Bills Would Amend Land Use and Other Regulatory Statutes http://municipalminute.ancelglink.com/2021/06/bills-would-amend-land-use-and-other.html Legislature Sends Finance-Related Bills to Governor http://municipalminute.ancelglink.com/2021/06/legislature-sends-finance-related-bills.html Trailer Bill to SAFE-T Act Sent to Governor http://municipalminute.ancelglink.com/2021/06/trailer-bill-to-safe-t-act-sent-to.html Liquor Laws to Know for Phase 5 and Beyond http://municipalminute.ancelglink.com/2021/06/liquor-laws-to-know-for-phase-5-and.html Bill Would Amend Affordable Housing Laws http://municipalminute.ancelglink.com/2021/06/bill-would-amend-affordable-housing-laws.html IAPD Park Cast, Todd Tucker https://www.youtube.com/watch?v=51Swh0XSMX8 WBEZ, A Gardener Pushes For Legislation To Help Extend The Growing Season https://www.wbez.org/stories/a-gardener-pushes-for-legislation-to-help-extend-the-growing-season/8b4a5213-3c4e-4522-8944-7ea674ff4d40 Township Officials of Illinois Events https://www.toi.org/events/ New York Times, Florence Fabricant's Peach Upside-Down Cake https://cooking.nytimes.com/recipes/6355-peach-upside-down-cake?action=click&module=RecipeBox&pgType=recipebox-page®ion=recently-viewed&rank=0 --- Credits --- Producer: Daniel J. Bolin Assistant Producers: Matt DiCianni, Andrew Scott Executive Producers: Keri-Lyn Krafthefer, Julie Tappendorf Chair: Daniel J. Bolin Engineers: Ricardo Perez, Matt Smith This podcast is provided as a service to our public and private sector clients and friends. It is intended to provide timely general information of interest, but should not be considered a substitute for legal advice. Read our full disclaimer: www.ancelglink.com/disclaimers

Join the Wine Dream Team, Jaime Araujo, Akos Forczek, and Tanisha Townsend, and the Host, Antoine Abou-Samra for The Wine Hour #8. We have the pleasure to welcome Eric Asimov, Chief Wine Critic of The New York Times. Eric Asimov is the chief wine critic of The New York Times and the author of How to Love Wine: A Memoir and Manifesto, published by William Morrow, and Wine With Food: Pairing Notes and Recipes From The New York Times, written with recipes by Florence Fabricant and published by Rizzoli. His weekly column appears in the Food section of The Times. Naturally, he is on Twitter and Instagram, @EricAsimov. A collection of his columns is included in The New York Times Book of Wine, published by Sterling Epicure. PROGRAM Uncorked [3:51] Jaime Araujo, Akos Forczek and Eric Asimov debate Wine Scoring: the good, the bad and the ugly. Licensed To Taste [25:48] Tanisha Townsend talks about Southern Italian wines, and in the "Wine Minute" about Rosé. Have A Drink With Me [35:21] Antoine Abou-Samra has a conversation with Eric Asimov on wine, his love of wine, Bob Dylan and much more. There is an accompanying playlist with the show (selected by our guest). It can found here: https://open.spotify.com/playlist/0rosTtsJw7cxwQVS600oJQ?si=93349c5da7ad4447 Thank you for listening! Don't forget to subscribe to our podcast. You can also follow us on our different platforms: Instagram: @atablefortwo.live Facebook: @atablefortwo.live LinkedIn: https://www.linkedin.com/company/atablefortwo/

Eat Cool: Good Food for Hot DaysBy Vanessa Seder Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Vanessa Seder: This is Vanessa Seder, and I'm here to chat about my new cookbook, Eat Cool: Good Food for Hot Days.Suzy Chase: You are a chef, food stylist, recipe developer, teacher, author, and founding member of Relish & Co. a Portland based culinary design collaborative and I'm excited to chat about Eat Cool. Your second cookbook, 100 plus recipes, tips, ideas, and support to help you eat and cook your way through hot weather. So Eat Cool is another one of these cookbooks that will pull us out of the pandemic rut. It's a fun versatile guidebook. What's the objective behind Eat Cool.Vanessa Seder: It just came from this organic place where I just started cooking in a new kind of a way and I found that I was getting good results. My body wasn't feeling tired or overly heated from the way we were eating. We were eating really delicious food. We didn't feel depleted. So it kind of encompasses a number of things, it's to cook in ways that reduce oven, stove top use, or making food items that require no cooking whatsoever. It's also cutting things in ways that kind of cut down on the cooking time. Eating foods that are naturally cooling, fruits, vegetables, grains, plant-based proteins and proteins that are lower in fat and less meat focused. And I'm not saying omitting all these things, but the food items that are heavier, alcohol-based, fattier to eat those more sparingly when it's really, really hot.Suzy Chase: What are some of the different cuisines that you include in this cookbook?Vanessa Seder: I'm really inspired by cuisines from around the world. In my first cookbook Secret Sauces, it also kind of has an international angle. So in this book, there are recipes that are inspired by, I would say Japanese Thai, Korean, Mediterranean, Indian, Mexican, middle Eastern, and maybe farm local source centric recipes. I grew up in Los Angeles. That's where I’m originally from, my grandmother was actually born there so I'm a true Los Angeleno and if you look at the history there, there's a lot of Mexican, South American, Central American and a lot of Asian culture. So I grew up eating a lot of that kind of food. Plus going up North, I have an aunt lives up North a bit. And so, you know, going into olive oil tastings and eating artichokes and all that kind of stuff, that was part of, of my childhood. So that kind of inspires a lot of my cooking style.Suzy Chase: So this is something that you don't often get in cookbooks. You have a list of five criteria for this cookbook. What are they?Vanessa Seder: Is it delicious and enjoyable to eat? Well, obviously that's very important. You know, I don't want anybody to go to the supermarket or the farmer's market and spend all this time and effort cooking food and having it not taste and look delicious. Number two, will it keep you relatively cool? So that's really important here when you're eating cool. I had all these recipes tested by friends and neighbors, and I asked them how they felt after cooking the different things or not cooking the different things. Cause there's a lot of recipes in this book for you don't even cook. And then I was in the kitchen on stop during the summer and I was developing into the fall winter, but it really did start. I did a majority when it was very, very hot, just seeing how I felt after eating these dishes that I was developing. So that was really important. The third one is, does it avoid the need for lots of labor and cooking? You know, you want to kind of cut down as much as possible, the cooking and chopping and cleaning when you're just so worn out at the end of the day. I tried to keep things simple so that it's not too time consuming. The fourth is can the home chef make it successfully? So yes, of course I also work as a teacher every month. I teach cooking at the Stonewall Kitchen headquarters here in Maine and I absolutely love teaching because I think that cooking is a life skill that everyone should have. And so the teacher, part of me comes out when writing a book too, and I want to make sure that everything is really clear and really well explained in the recipes so that people cooking the food, know exactly what to do when making the recipes. And then number five are its ingredients easy to find or can viable substitutions be provided. And for that definitely in a lot of the recipes I include in the head notes suggestions for where to put purchase hard to find items. There's always the internet these days as we've probably all use a lot of within the last year because of the pandemic. And if there's anything that's a little bit exotic, I offer suggestions for where to find those itemsSuzy Chase: Does eating something hot, actually cool, a person down.Vanessa Seder: I did a bunch of research on this. I am not a scientist, but I really explored this concept of why do people eat this way in hot climate. And what it is, is there a special protein structures called receptors in our mouth. And the one that kind of detects hot spicy food and drinks is called the TRPV1 receptor. And so when we eat or drink something that's hot or spicy, it triggers the TRPV1 receptor. And that cues, the nervous system to transmit a signal to the hypothalamus, which is kind of like our brains thermostat. So when you eat the spicy food or drink something hot, it triggers it. And what happens next is our body starts sweating and that's what cools down our body. So that's eating hot to cool, in a sense. So on the flip side of that, when you eat really cold rich foods, such as ice cream, or like an alcoholic slushie, which I actually have some of those in the book, but I say in the headnote to eat them sparingly, if it's really, really hot, it cools the body down a lot quicker, but it's more temporary because it has to work harder to digest it, which heats up your body.Suzy Chase: Now moving from hot to cold, let's talk about your soup chapter. What is the key to good gazpacho? Because I feel like you either get out-of-this-world gazpacho or you get like, so- so good gazpacho.Vanessa Seder: I, 100% agree with you there. Well, I was kind of on the fence actually, if I should include a good gazpacho recipe, just because there are so many out there in the world, but I think what it comes down to is that because everything is raw and in a gazpacho the end result really depends on the quality and ripeness of the individual ingredients of the soup. So if you're using tomatoes, cucumbers, peppers, chilies, herbs that are peak ripeness during the summer and are from a farmer's market or a garden, obviously it's going to taste so much better than off season tomatoes, peppers, cucumbers, right? And then you have the olive oil. So I think that really matters here. I'm lucky enough. I mentioned it before, but I have an aunt who lives in Atascadero California. That's near lots of vineyards and olive groves and she sends us bottles of really good olive oil, Pasolivo and Kitehawk farm, are some of my favorite that come out of that area. And so when I am making a gazpacho, I saved my really good olive oil for my gazpacho because it comes through. And then I would say the last part would be to bread or not to add bread. And I like adding bread in my gazpacho because I find that it absorbs some of the acid from the tomatoes and the vinegar, and also adding bread to gazpacho is a great to use an extra bread or bread becoming stale.Suzy Chase: How did it feel getting written up by Florence Fabricant in the New York Times, she is notoriously hard to impress, take it from me. She has never wanted to write anything about this podcast. Oh wow. She has written, I pitched her and she, she wrote try again. And then I pitched her more. Try again. She wrote that like four times to me, I just kept saying, I'm the only cookbook podcast Florence.Vanessa Seder: Wow, honestly it was a thrill and a highlight I have to say and I got an email out of the blue and when I saw who it was from, I got a little teary because I've been doing this for so long and to get Eat Cool, noticed by someone I respect and admire meant so much to me. And she said that she liked the book and thought it was a very timely subject and had some questions about some of the recipes in the book and it made me a little nervous, but I held my breath and I just did my best to answer them straightforwardly and accurately as best I could. It was just a really great honor that the book caught her notice, the notice of the great Flo Fab. What a great name, huh?Suzy Chase: Oh my gosh. I mean, you have to frame that.Vanessa Seder: Oh, I don't know if I'll frame it, but I'll definitely keep it.Suzy Chase: Definitely. Yeah.Vanessa Seder: It's definitely kept in a safe placeSuzy Chase: In the cookbook. You said the cold seafood spread is akin to the charcuterie, meze or cheese platter. Can you tell us about that?Vanessa Seder: I find that when it's really, really hot out, I love a good tinned seafood. There's a whole variety, you know, you can buy really inexpensive tins of seafood and they're fine for the most part. Or you can move up the ladder and purchase really expensive tins that come from Spain, all sorts of things like razor clams, kippers, herring, oysters, sardines. They're really all pretty good, I think. And so it's kind of a play on the charcuterie cheese board where you assemble a beautiful board, but with your tin seafood, but then you balance it with peppery greens, different sauces, crackers, chips, crudité all sorts of things like that. It just makes for a really easy meal when it's hot, as blazes outside.Suzy Chase: So normally when I start doing research for a cookbook, I look at every single one of the cookbook authors, Instagram posts, it kind of gives me a feel of their personality. And immediately when I looked at Instagram, I thought we need to be friends. She's my new friend. Yay. You have such a knack with photography. Your little family is darling. And I got so sad when I saw your beloved cat Birdie passed away, but then you rescued two kittens. So one particular Instagram post that caught my eye was the beautiful cookbook collection at the Lincolnville Motel in Lincolnville Maine.Vanessa Seder: He stayed there in 2019 feels like a world ago and we were up that way cause I was teaching a class at The Saltwater Farm Cooking School run by Annemarie Ahearn and it's this cute modern yet classic Maine inn and shout out to Alice who runs it. She's great. It's a little bit North of Camden, Maine. There's a lot of great restaurants up there, like Long Grain. So yeah, if you're ever in the area, you should make a trip, go up there, kind of a fun place to stay.Suzy Chase: For desserts on a hot day I have such a hard time thinking outside the fruit box. What sorts of ideas do you have for cooling desserts?Vanessa Seder: For the non fruit variety, I would suggest either the Chocolate Panna Cotta with salty Praline Peanut Crumble, Summer Corn Ice Cream, White Almond Sorbet, Ginger Cardamom Saffron Ice Cream, The Tropical Crispy Bars or the Malted Chocolate Icebox Cake. When I was creating this book, I purposely stayed away from shortcakes, tarts, pies, layer cakes, things like that because they take longer in the oven to bake and also when you're making something like a pate brisee which is a butter class of laminated dough, biscuit dough, the butter needs to remain very cold and that's really difficult to achieve when it's hot as blazes.Suzy Chase: Tell me about the Summer Corn Ice Cream. I've never heard of corn ice cream.Vanessa Seder: I think it's good, but you have to like corn, of course.Suzy Chase: I'm from Kansas. I love corn.Vanessa Seder: Well I didn't grow up with the best corn. When I started dating my husband, we met in college, he's from Massachusets. We went to go to his dad's house for kind of a grill outside and he served corn I just kind of blown away by the sweetness and quality of the corn we had, as simple as it was, and so that was my real introduction to New England corn and I have a huge respect for it and I wait all year to eat corn. I don't want to just have any corn and want that corn. So what I do every summer is I absolutely love making ice cream and so I used that corn and I soaked the cobs in the cream and the milk to get as much flavor out of the corn cob. And then I add the fresh corn to it and then I create a custard base and then run it through the machine. And it has a really intense corn flavor and it's just really delicious. I love it.Suzy Chase: That sweet corn is like heaven on earth.Vanessa Seder: I think so too. I mean, that's the thing. I don't think everyone loves corn. I don't know why, but we all love corn here that sweet summer corn. And if you like things like, like a corn custard or a cream corn, then you'll love the ice cream.Suzy Chase: Okay. Here's a super random question. I would love to hear about your dining room table.Vanessa Seder: Well we love antiques when we were first in Maine we went in search of a table and we ended up finding the table that it was in Buxton, Maine, and it was in a barn and it was just sitting there. It barely cost us anything and it had been in the same family for over 50 years and the why they were getting rid of it, but we just absolutely love it. And it's where we gather. And it served our family really well and we just love it and we try to take as best care of it as we can. I love old things. I like new things too, but I think it's also better for the environment. You know, you're just repurposing and you're loving something again and you're bringing new life into it. So I'm all for that. I.Suzy Chase: I know you're endlessly curious about food. So what is some sort of culinary thing you learned this past?Vanessa Seder: Okay, well this is gonna probably sound boring and a bit cliche at this point.Suzy Chase: Sourdough?Vanessa Seder: Wow. How did you guess? I mean, there's not much to get, I mean, we just really upped our sourdough starter making game and it got to this point where we were making bagels and bread and it became part of our weekly cooking rotation. But between working and remote school this year, our daughter's been in remote school all year. It just was hard to keep it going. And also it was just getting to this point where we were just eating way too much bread. So I would say that ultimately this year was about figuring out ways to avoid shopping as much as possible and getting really creative with leftovers in our fridge.Suzy Chase: You have a section called Fun with Rotisserie chicken. There's six options to make rotisserie chicken more interesting. When it's a hot hot day to pick up a rotisserie chicken is such a lifesaver. So I made your Quicker Shawarma recipe over the weekend. Can you tell us about this recipe?Vanessa Seder: Well, what did you think? First of all.Suzy Chase: I loved it And it was so easy and fun for my family and easy for me to make because it's a rotisserie chicken. It's great for moms everywhere, but that sauce was so darned good.Vanessa Seder: Which sauce did you use?Suzy Chase: It was the chili sauce. The toasted garlic and chili sauce. And I didn't have chili's so I used jalapenos.Vanessa Seder: Perfect. I love that. You're improvising. So my point with this page, which is kind of a sidebar was that if you're so hot and so tired and so burned out, go get a rotisserie chicken. There's nothing bad about it. And you don't have to just think of it as chicken leg. You can transform it into so many dishes shawarma is cooked on a vertical spit for hours. And so this is a huge shortcut. And why heat up your kitchen? When you can just go to the store and get her history chicken, season it up, put it in a slightly warmed pita, add a sauce of your choice. I offer a couple suggestions, top it with some lettuce and tomato, yogurt, but you can improvise too, you could add some avocado. It's a loose interpretation, obviously, you could add hummus anything you'd like, but I'm glad you enjoyed it.Suzy Chase: It's a full dinner. You don't have to make a side or anything. You just shove everything into the warm pita. And by the way, what's better than a warm pita?Vanessa Seder: I don't think anything. Nothing, right? Yeah. It's great. A warm pita is just delicious.Suzy Chase: Over the weekend. I sort of combined pages 111 and 113 to make grilled shrimp with herb butter, tomatoes and micro greens on sourdough toast. I really, really love the toast idea.Vanessa Seder: Why have two pieces of bread when you can just have one and still feel like you're getting a full meal. And I'm glad you combine the recipes actually. I mean, I tell students this, when I'm teaching that you can look at a lot of recipes as just kind of a loose blueprint or a jumping off point to improvise, but I'm really glad that you're having fun with the book and you're improvising from it. If you don't have all the ingredients that I hope people are doing that.Suzy Chase: Now for my segment called Last Night's Dinner, where I ask you what you had last night for dinner.Vanessa Seder: So I started off with some really good olive oil, and then I toasted leftover pasta. I think we had rigatoni so I toasted that up in the pan until it got kind of like crisp chewy tender and it had some more texture to it. And then I added some nice asparagus and fresh garlic to that and just kind of tossed it through and just heated it so that the asparagus was kind of crisp, tender, a little bit of salt and pepper. And then I added eggs to it and I kind of scrambled it all together and then a little bit of spicy chili and a shaving of parm. And then we had it with Cortaterre. It's an Oregon Pinot Noir. It's just fabulous. We really are into good Oregon Pinot Noir.Suzy Chase: I want to give a shout out to your editor, Jono Jarrett.Vanessa Seder: I think you should. He's incredible. I can't say enough good things about him. I love Jono.Suzy Chase: You know, we are from the same hometown.Vanessa Seder: Stop. It really?Suzy Chase: Yes. We're from Prairie, Kansas. We're Instagram friends. And I'm like, wait, how did I, how did I not know you? My mom has to know your mom!Vanessa Seder: What a small world. It is a small world. He was just so great and involved in so much of this book and he would ship props over, you know, cause I did all the propping styling with Stacy and Jennifer, the three of us did the book together and everybody contributed so much to this book. It's really a huge process to write a cookbook. Yeah. He was just such a wonderful editor to have.Suzy Chase: So where can we find you on the web and social media?Vanessa Seder: VanessaSeder.com or RelishandCo.com and then I'm @VSeder on Instagram.Suzy Chase: Eat Cool is going to be my go-to at the beach house this summer. Thanks Vanessa for coming on Cookery by the Book podcast.Vanessa Seder: Thanks for having me. It's been a pleasure.Outro: Follow Cookery by the Book on Instagram. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

How does one break into the elusive world of wine writing? Today, Eric Asimov, who we have both long admired both professionally and personally, joins us on the podcast. Eric is the chief wine critic of The New York Times. Asimov created the ‘$25 and Under' restaurant reviews in 1992, which was pivotal to exposing and celebrating the cultural richness of NYC in the boroughs outside of Manhattan. He has reviewed takeout food for The Times in his ‘To Go' column and has offered commentary on food and wine since 1999. He is also the author of "How to Love Wine: A Memoir and Manifesto" and "Wine With Food: Pairing Notes and Recipes From The New York Times" written with recipes by Florence Fabricant. His weekly column appears in the Food section of The New York Times. A collection of his columns is included in "The New York Times Book of Wine". Today we talk to Eric his career trajectory, as well as wine journalism's inherent barrier of entry. We dive into his secret weapon for staying fit in a job prone to excess, and why wine, besides just it's inherent deliciousness, is so important. Restaurant Allard Giacomo Conterno AJ Liebling Just Enough Money Tejal Rao Article on Covid and Losing Smell The Fine Line Bobby Stuckey Interview @ericasimov --- Support this podcast: https://anchor.fm/finelinepodcast/support

MJ’s guest this week is Eric Asimov. Eric has been the NY Times Chief Wine Critic since 2004 after having covered wine with The Times's tasting panel and in his Tastings column for the Dining section. His weekly column appears in the Food section. He is the author of “How to Love Wine: A Memoir and Manifesto,’’ as well as “Wine With Food: Pairing Notes and Recipes From The New York Times,’’ written with recipes by Florence Fabricant. Since creating the 25 under $25 column in the Times in 1992 Eric has been a passionate voice celebrating often overlooked-by-the-mainstream cuisines and wines with his readers. Eric shares colorful stories from his early career in journalism up to the recent backstory behind one of his more controversial columns re: supermarket wines. This episode is full of magic from a true New York icon, do not miss. A huge thank you to Eric Asimov!Follow him on IG @ericasimovRead his columns: The Pour and Wine School + additional writings at: https://www.nytimes.com/This episode’s in studio wine:Durst 2017Portugieser__________________________________________________________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 Acker Wines! Listeners of the show will receive $25 off purchases of $100 or more with code WINEGUY25 at checkout. (Retail store only) 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.

This week’s Power Done Differently guest is on a mission to get people drinking better, and talking more. Former ad executive, turned entrepreneur, Dee Charlemagne is Co-Founder of AVEC Drinks, a line of premium, better for you mixers that bring 21st century values to a market still mostly stuck in the past. A first generation American, born and raised in the Bronx, Dee delves into the importance of intersectional identity as a black female founder, how she awkwardly fits between two very different worlds, and the privilege that is for entrepreneurs to pursue their dreams while still paying the rent each month. Dee and I also discuss how AVEC is bringing people together during the pandemic and the shocking statistic that only 40 black female founders have ever raised more than $1 million in Venture Capital funding in the US. With AVEC having already created a buzz on the drinks scene since its launch last year, being named a product to watch by the New York Times’ drinks critic Florence Fabricant, my money would be on adding Dee to that list quite soon. So pour yourself a stiff one and sit back and enjoy this week’s Power Done Differently episode. Real, relatable, or downright wrong? We want to know! Tweet your opinion: @_badasscass_ Give us a like on Facebook: @powerdonedifferntly Check out exclusive behind-the-scenes action on Insta: @powerdonedifferently Find us at our new home: www.powerdonedifferently.com Drink better at: www.avecdrinks.com

Why have famous folks including Maria Carey, Uber founder Travis Kalanick, and Flavortown Mayor Guy Fieri jumped on the ghost kitchen trend? Is this pandemic-era phenomenon here to stay? Joining us to talk about these virtual restaurants and what they’re all about is Florence Fabricant, the legendary food columnist from The New York Times. Florence also shares the best ways for publicists and entrepreneurs to pitch her and how she got her start in food media. Also, find out why Lia Ballentine of the Yum Day snack company thinks Kaitlin Mogentale of Pulp Pantry is the Bombe. Today’s show is supported by Mango and Peppercorns: A Memoir of Food, An Unlikely Family, and the American Dream by Tung Nguyen and Katherine Manning, out March 16th from Chronicle Books. 

New York Times Food & Wine Writer Florence Fabricant covers culinary news, trends and the restaurant industry. Author of 13 cookbooks, Fabricant shares helpful meal planning tips and recipes from her book, "The Ladies' Village Improvement Society Cookbook" (Rizzoli). JBF Award Winning Sommelier Belinda Chang has worked at many top restaurants in NYC, Chicago and beyond. Now she hosts luxury virtual wine and food events, many to support workers in the restaurant community in times of need.

Florence Fabricant is without a doubt one of America's most important and prolific journalists. As a Food and Wine Writer for The New York Times for decades, she's considered an authority on all things food, including new products, trends, chefs, and restaurants. She is a powerhouse. Florence is also the author of 13 cookbooks, including her newest "The Lady's Village Improvement Society Cookbook". During the summers you can find her in East Hampton, where she conducts the popular program at Guild Hall called "Stirring the Pot"; she interviews the biggest names in the food world. Florence shares her journey with author and chef Rozanne Gold, who (despite knowing Florence for 40 years) did not know the stories in this interview. Funny, engaging, delightful.

Florence Fabricant is without a doubt one of America's most important and prolific journalists. As a Food and Wine Writer for The New York Times for decades, she's considered an authority on all things food, including new products, trends, chefs, and restaurants. She is a powerhouse. Florence is also the author of 13 cookbooks, including her newest "The Lady's Village Improvement Society Cookbook". During the summers you can find her in East Hampton, where she conducts the popular program at Guild Hall called "Stirring the Pot"; she interviews the biggest names in the food world. Florence shares her journey with author and chef Rozanne Gold, who (despite knowing Florence for 40 years) did not know the stories in this interview. Funny, engaging, delightful.  

Learn more about Jeni'sSupport the show and get on monthly brand advisory calls with Fabian____Full Transcript:F Geyrhalter:                 Welcome to the show Jeni. It is a tremendous pleasure and honor to have you on Hitting The Mark.Jeni B Bauer:                 I'm so excited to be here with you.F Geyrhalter:                 Well, thank you so much for taking the time in this pre holiday frenzy. We talked about it a little, bit before we got on air, but this now marks officially our holiday podcast episode. Ice cream in winter is a thing now at least based on your gorgeous holiday catalog, which I reviewed on Instagram, you even have a gift concierge team to help pick out the flavors. Can you take any credit for the year round ice cream trends since you were cited as being the pioneer of the artisan ice cream movement?Jeni B Bauer:                 I don't know, I'm from the Midwest and so we eat ice cream year round here. That's something I grew up doing. Of course we eat more ice cream in summer but we definitely eat ice cream all year round here. I grew up doing that and then when I started my business I knew that, the business goes down as soon as it gets cold out. We needed to work harder to bring people in and I was able to make many flavors each month, each week. That would be flavors that you only wanted to eat during the holidays or during January or February. Then by March we're back up in and going crazy. We really, really engage our customers for the holidays and make flavors that you just really craved during that time. Then move on into deep winter, which you really have to fight for every sale. But it's a lot of fun, we do these big bakeshop flavors where you make handmade marshmallows and sauces and all sorts of things that go in the ice creams. I think that, that's what brings people out and it gets us through the winter and then all of a sudden everybody wants strawberry again. As soon as the first warm day hits. Of course, we're still two months away from actually having a fresh strawberries available in the gardens and farms. But it's just a funny way to plan the year I guess, but we do lot of holiday gifting as well. Right now, UPS or I guess it's FedEx has a truck sitting and they'll probably fill up two trucks today from our loading docks taking gift packages and beautiful boxes of ice cream all over the country. That's a big part of what we do as well, it's this whole storytelling through ice cream, which makes just such a beautiful gift. And so we've got this beautiful box where you UN-box it and that's where the catalog comes in. It's been really fun and we've been doing this since 2004 shipping ice cream across the country.F Geyrhalter:                 That is really amazing and it's a culinary experience. It's like a year round culinary experience, why would it want to stop at a certain point. I'm actually interested in how you got into ice cream because it's very different. You were fascinated with fragrances and you'll realize that ice cream is scientifically and mathematically prone to be the perfect carrier of scent. Can you tell us a little, bit about that epiphany and what some, of the first flavors were that you created after you had that realization?Jeni B Bauer:                 I was studying art, my grandmother's an art teacher and I grew up in the art classroom. I went to art school and I was studying mostly illustration and painting and a little, bit of sculpting and other things. Then a lot of art history trying to figure out what I was going to do with my life and I began to really lock into my sense of smell. I realized that I have a very developed sense of smell, I grew up going to the forest throughout the entire year. I think there's something about that with my grandmother who was an artist and when you spend a lot of time in the forest, there's just so many sense that surround you all the time. You could put me in the forest to this day, deciduous forests and I can close my eyes and tell you what the season is probably just by the scent. It's very connected to my sense of smell and I knew it and I was thinking about what I could do with that from an art perspective. I happened to also be working in a French pastry shop and the owners were French, it was a family and they were wonderful. I was absolutely in love with them and all, of the friends people from Ohio state university. It was right down the street from Ohio state university, which is a massive, massive city of a university. A lot of the French people who were studying there would come in and it was a wonderful active environment where I could learn a lot. I was, I'm making pastries there, learning from the chefs that were in the kitchen, they were all from France. Almost everyone in the entire restaurant, except me and maybe one other person were French speaking, but I was learning about pastries and what goes into that. I actually happened to meet a French student who worked in the chemistry department at Ohio state who would bring me a little scents knowing that I was into this. Things that go on in your life, and I was trying to figure out what I was going to do with scent through art. But I was also doing pastry and I was thinking like, is pastry my future? Should I quit art and go into pastry because I loved it so much. I love flavor and I love scent, even pastry is a lot about scent. All food is about stent, you only taste it's five things on your tongue, sweet, sour, bitter, salty and savory then everything else is a scent. But I quickly realized that ice cream would be a fun carrier of scent. I took a store, bought ice cream, and I mushed rose petal. I had a really expensive Bulgarian Rose petal essential oil and that one, it was like, I don't know, it's $400 an ounce. I probably had $25 worth, it was like several drops and I put one drop in a pint of ice cream and it was absolutely gorgeous. That was when I realized that, Oh my goodness, because I had done pastry and I knew something about butterfat. I knew that butter melted below body temperature and that it was known to absorb flavor and scent and I knew that from my grandmother. She would say, don't put the onion next to the butter or if you're in certain regions in France, you might actually put the truffle next to the butter. Because it will absorb the scent coming off of whatever it's around and that's what the fat and cream is. I knew this because I was doing it and I knew that... Once I realized that, I licked the ice cream that had this beautiful rose in it. I knew all of these things that came together, all these sparks were flying at that exact moment, which was, wow, all ice cream is about scent. It's the perfect carrier of scent, it's almost like edible scent. I wasn't into fake fragrances or whatever, I think it's a fun world to be in, but it was really more into real scent and things that, I was collecting. Were all from flowers and from herbs and things like that and mosses and all of that. Anyway, I realized in that moment that first of all, even cheap ice cream, even a synthetic vanilla you could think of it as an edible perfume. But what are we missing in American ice cream that I can add to it? I knew that, this was going to be my entire future, that I was going to be exploring ice cream foods. I literally had that epiphany and this was in 1995 so I really had this whole thing. By 1996 I had a little shop in an indoor public market here in the middle of Columbus, which is in the middle of Ohio. Working with farms from the surrounding countryside and using the ingredients, they were bringing me to steep in the cream and infuse scent that way and there you go.F Geyrhalter:                 That's fascinating. I'm sure your opinion about truffle oil, I would be interested in, most probably not a purveyor. Moving on, I met you at NPR's How I Built This Summit with Guy Raz, which was amazing this year. I was a mentor, you were interviewed by Guy onstage, I believe it was the second time you get interviewed by him. You talked about how people said it was impossible to ship ice cream and you talked about this at the beginning of this episode and you proved them wrong by actually creating containers that were defying the odds. Can you tell us a little, bit about that time and why did you feel like you need to invent it. Was it just you needed your ice cream to travel across the country and it was the only way to scale?Jeni B Bauer:                 Well, it was a combination and I think there were people who had figured out how to ship ice cream, but they were doing it in a very, very expensive way. It was overnighting only and one of the things that we did was make it much more accessible so we could do a two night or two day, using a lot of ground. That enabled us to use ground shipping instead of air shipping, which reduced the price of shipping by a lot, that made it more accessible to more people. Also in Columbus we are within a day's drive of about 60% of the population of North America, I think is the official... We really can use a lot of ground shipping from here, which was really great. Then we started our website in 2004, started shipping on there. We got a few high-profile customers that led to some national press, which was really cool. At one time, just being young and not really knowing what I was doing. At one point I called Florence Fabricant, at the New York times and I was like, "Hey, I just wanted to know." She's the one that writes about new products, but I just didn't know and I called her because I was like, we're doing this really beautiful ice cream is in Ohio. I just thought it'd be something you would like. Because I always wanted to live up to the standards of the beautiful pastry shops and chefs that I'd seen around the world. Certainly in New York. She goes, "Oh, can I get it in New York city? I was like, no, not yet. She was like, well, why don't you call me when I can? She was polite, but yeah, I don't write about just stuff like that. I write for the New York times. I realized that was a stupid call, but what it did was I was like, I need to make sure that people can get our ice creams across the country in order to get national attention and it worked. Immediately we started getting, we were on the food network, I think we're on the food network five or six times in a period of four years.F Geyrhalter:                 Unbelievable.Jeni B Bauer:                 Of course the New York times and basically every other food magazine out there. Quickly, what happens is that once we start to get big pieces, then you start to see other ice cream shops pop up in this model across the country and even around the world. Then it starts to pick up as a trend, which is pretty exciting to watch.F Geyrhalter:                 Absolutely and taking the responsibility or being a part of this next phase, this next culinary phase is beautiful. It's absolutely beautiful. During the summit with Guy Raz. When you were on stage, you also said and I paraphrase you here, "Make one person really happy and then move on to the next. It takes time to create a meaningful community that feels the right way." When then how did you know that that your brand, and maybe it was still Scream or maybe it was already Jeni's, but when did you know that it was actually creating a meaningful community around it?Jeni B Bauer:                 When did I know that? Well, I know that when I had my first company, which is called scream from 1996 to 2000 then I closed that. I had made a lot of mistakes but also I started to understand ice cream a little, bit by the end of that. I had a lot of positives but when I opened Jeni's, I had solved a few mistakes and or some of the things that I thought didn't work. At that point we had such a long line and I thought, I'm going to keep this going however I can, then it was just like it goes back to that one person at a time. Being a communicator, making sure that when I go through the trouble of making this ice cream with these strawberries, that the person who's about to eat it gets just enough of that story. That it slows them down to remember that moment a little bit deeper and to experience it a little deeper. I just remember just thinking, I'm going to keep this going and, it really does feel almost like it is a chain after that. Really is about one person at a time and it is about your team and every interaction and listening a lot and all of that. I think that it was more for me, a determination, and I will say that... I think you probably know this just as well as anybody else, but it wasn't because we had a beautiful visual identity. It wasn't because we had gorgeous light fixtures or tables or we had these incredible uniforms. We weren't communicating through that, we were communicating through ourselves, our facial expressions and our ice cream. Our actual product and our own reputations, which I think is true today. Even though now we have much more beautiful visual identity and experiences because we've gotten better at that. We, do all of that in house as well. But back then we couldn't afford any of that, it was really just me in the market with a couple of high school kids really trying to do a good job. I feel like that's still what we do and now we're 1800 people in this company. I really do think that's the brand, that's what it is. Everything else we do, any visual representation of that is a representation of that and that's what it goes back to.F Geyrhalter:                 Absolutely. It's funny you actually started your store in Venice beach, one of the many locations in Venice Beach on Rose Avenue, which is exactly where I started my first company in 2001 as well. What's really interesting is what you just said. I drove by a store in Venice beach a couple of years ago and it was one of those hip surfboard stores and they had a burglary overnight. They had a big sign over the window that got broken into and it said you can't steal our vibe and I think it's so cool. You can't steal out vibe. That's exactly what it is, right? People can try to emulate you to be like you, to create these similar ice cream. A similar experience with the lighting, with the design, but it's really about that soul. It's really about that vibe that Jeni's has and you create it over years and that's one step at a time.Jeni B Bauer:                 It's so many tiny things that nobody will blink into every one of them or notice everyone one them, but they all add up and you feel a certain way when you're in our world. Sometimes I think about the difference between entrepreneurship and business and they're very different things. Every entrepreneur I've ever met has been motivated much more by community and by their own creativity and imagination. Any money that they get, they use to further that, that's what it's about. Whereas, business is really motivated by money, that's your scorecard and business is a complex structure of teachable disciplines. We can all learn them and we can also build a team with people who really get all that stuff. But entrepreneurship is really different, it's far more about, I guess all of this feeling and emotion which is much more in that branding world or whatever. I think that sometimes even when you get people who... Once you've become very successful, other people want in on that and a lot of times they can look at it from the outside and say, "Okay, this is what's happening, they're dropping flavors this often they're creating flavors that do this and that gets media attention. But they also have classic flavors for other people." You can put it all out linearly and I can't tell you how many copycats I've seen over many years.F Geyrhalter:                 Congrats.Jeni B Bauer:                 But the graveyard is full of them because it is so much more work and it's so much more emotional and you really have to give everything to it to create something that people really do care about. In some business ideas you can do it more flatly. I just don't think that ice cream is that kind of a world. Ice cream is a very emotional, very personal thing to do. Much more than, casual food or casual dining or some of the other worlds of business. It really is about personality and every flavor is personal to someone and that's something that you can't just put out on a linear business plan. Be like, we're going to go open the Jeni's in Brooklyn or we're going to go open something like Jeni's in this place. Because it really is much, much more than... It's so fun that way too but-F Geyrhalter:                 Of course, exactly. That's why you do what you do. Talking about meaningful communities and creating more deeper meaning, you have been a Henry Crown Fellow. First congrats, that's a big achievement, tell us a bit about that experience and I'm curious as to how you see that personal growth effecting your brand's values and the daily actions.Jeni B Bauer:                 Well, we as a company have always been very connected with our community. First of all, we didn't have a lot of money to start up at all. We just started working with other people in the community and just getting out and being as genuine as we could in as many places as we possibly could. We've been very connected and I think that our story's always been about asking other people for help and then paying them back with helping them. That's this community spirited company that we've become and that's what the Henry Crown fellowship is all about. It's about community, spirited leadership but it was the one of the most impactful things, maybe the most impactful thing I've ever done in my life. We get under these like islands when we're entrepreneurs and it's actually a very lonely, you get used to being alone because your ideas are usually, other people think of them as really stupid then you figure out how to make it work. It's actually hard to get people to come on board, and you're just living out there all the time doing that. But the Henry Crown Fellowship finds a lot of people who are in that same place in their life. Usually it at that moment of change in a life or there's an impactful moment happening an inflection and they put all of us together and it's this mosaic of people from all different kinds of businesses, all different levels of success all over the country. I think they have 40 something points of diversity and then they put these 20 people together in a room and you spend four weeks together over two years and it's incredible. You learn about the history of how leadership works in the world, back to the ancient philosophers. You start to look forward and think about what your impact can be in the things that you need. It really makes you very aware of every decision that you're making. In addition to the fact that once you're a Henry Crown Fellow, you really do represent the Henry Crown Fellowship in your life. There's something really special about that too, you really do think a lot about every action that you make, even more than you did, I think before.F Geyrhalter:                 Subliminally it becomes part of everything Jeni's does, as a brand because it's your actions, right?Jeni B Bauer:                 I think it does. We want to live up to the expectations there, but also it's really beautiful. It's what we always wanted to do and maybe didn't know how in some ways there's certainly me personally and just having that. I think it really builds context and perspective about where we fit in the world and how change is made and how history moves very slowly. We all want things to happen right now, especially when we're entrepreneurs, but you have to just keep steady and never give up and there's a lot of that that goes on. We've been a B corporation for a long time, we know that business can be a very powerful force for good and even in early American business, the business leaders understood that. It's an important part about business, whether you're a B Corp or not, how you give back to the world that that supported you as you grew and as you became, who you become. Anyway, we've always known that we were a certified B Corp for that reason because we think it's important that we've actually put our money where our mouth is, where we actually can then say, but we're certified. We're not just saying we're making these. I would rather be a B Corp and just say well, we're doing our best and you can trust us because it's certified by this third party, then put another label on our pint. Even something like all natural or organic or non GMO and there's so many labels that make you... All of those are fine, but we just believe in much, much bigger picture I guess than that.F Geyrhalter:                 It's already the status quo. It's like, yes, of course your ice cream will be, all of these things, right. If you have to B Corp stamp on it already in a way says, "Yeah, of course we do this."Jeni B Bauer:                 Well, it's important to build your company as a community and people are the most important thing. That is the thing that's important, not organic, not non-GMO, not all the other things you can put on it, but did you pay that person fairly, whether they're local, regional, national or international? Where did you get it from, were there children picking those things. Those are the important things, that people are the most important thing that we can support, of course our land and our earth and children and all of that. Those things have always been more important to us, I would rather look somebody in the eye and make an agreement that we're going to continue to grow and get better together. Than to say, I need organic strawberries. I want Mike and his brother Steve growing our strawberries because we can continue to get better over time when we worked together.F Geyrhalter:                 Absolutely. You named your brand after, after your first shop in 96 was called Scream, you named the new brand Jeni's, yet at the same time, back then when you relaunched, you decided to separate your personality away from the brand a bit. Long gone were Jeni's pink hair and funky art student clothes and instead you started wearing a pharmacy like very white clinical outfits. From a branding perspective, this leaves me puzzled, why did you do this? How did this go, suddenly it's Jeni's and it's your brand.Jeni B Bauer:                 Well, first of all, I didn't want to call it Jeni's. I had a couple of other names, but because I had worked every day at the market, people didn't even remember that it was called Scream. They were just like, let's go see Jeni, let's go to the Jeni's. They all already called it that. As a Midwesterner, we don't usually put our names on things. It's just like, we're all very community oriented I think and were just very humble to a fault actually sometimes. But I knew that my friends were right that you can't add another, it couldn't be called Scream, but everybody called it Jeni's and I have a new name for it when I launched again. I did it, I called it Jeni's and I was really happy that I did, it really makes you focus in a different way when the company's named after you. I would make sure that every dish was washed every, that we never ran out of certain flavors that were very popular. You actually really do, when you put your name on it, you absolutely try to live up to that. It really makes a difference when it's your name, not just some made up thing, but the funny thing is when I was at Scream. I was a young woman, pink hair trying to break into the culinary world, trying to get a food critic to notice I'm trying. I was in a market that was of a culinary space and trying to get people to notice what I was doing. I think they just thought I was just goofy, so from a branding perspective, I think I was giving off that vibe to be honest. When I opened Jeni's, and this is that... If I was a customer, what would I want from my ice cream maker? I would want that person to be there and look like they're here to make the best ice cream in the entire world. I started wearing, a white shirt every single day, a white apron. I would want them to know that. It wasn't about the person, but it was about the ice cream and the product and the team and the customers. I just took all emphasis off of me and made it about... It's funny because even though I formed it-F Geyrhalter:                 I know exactly, at the same time you called it Jeni's.Jeni B Bauer:                 Maybe that's why it worked because it wasn't me just parading around with my pink hair and saying like I'm the artist, come see what I've got to do every day. But it was me saying I'm taking responsibility for your experience and that's all that matters to me here.F Geyrhalter:                 You basically signed it with Jeni's, right? Yeah, exactly. Are there ever time's, especially these days with social media. Are there ever times where you wish you would be a little, bit more removed from the brand because you are the brand as a person. Your name is the verbal and visual brand anchor and you are the representative of the brand. Are there ever moments where you just feel like it wouldn't hurt if I would be one step removed or do you actually fully embrace your true self transparently for the world to see?Jeni B Bauer:                 I do embrace it. I didn't for a really long time, only fairly recently. But I do because I feel that I represent the people that work here and the work that we do collectively as a community and that is something that's very important to me and I would never want to let them down. It's not that I could go out and just represent me or that my wishes or things that, I purposely created this community after we had the failure of Scream. I wanted Jeni's to be about people coming together more like a fellowship. We call it a fellowship a lot in the same way that the Lord of the Rings is a fellowship where you bring, the sword and somebody else brings the ax and everybody's bringing something awesome in and then together we become something greater than the sum of it's parts. For me, I feel like I'm just a part of that and I get to keep it going and I keep supporting it and trying to keep it healthy. Then I go out and represent that and also I still will know more about ice cream than anybody else in here. I'll hang out with our customers longer than anybody else will because I care so deeply about it. That never not working that entrepreneurs do, I definitely do that, but I do think that in that way a founder's role is a very specific role. I'm not the CEO of our company and that's important to us. I will say that like being a founder is the really specific role. You really do have to know more about your products and your customers than anybody else. That is more than enough for a more than full time job and that's what I do.F Geyrhalter:                 Absolutely. Let's talk about company culture for a minute because you hinted at it, it is important to you as to most other entrepreneurs who rely on the work of many others, to keep the engines going. You said and I don't know where you said it, it might've been on Instagram you said, "Our ambassadors become jedis of emotion, facial expressions and body language. They learn that flavor is everything, and by flavor I mean character, they learn what it means to put your name on it and other lessons about teamwork and community. I should know, I spent 10 years behind the counter daily. I use those lessons every day." How did you build your culture and what mechanisms do you have in place to keep it going? It is really, really difficult, I talk to people who have franchises and I talked to people who have 30 plus stores like you. How did you create it and how do you spread it in a way where it is very intrinsic but yet personal but yet you create this, linear brand experience.Jeni B Bauer:                 Well, I think now you don't have, there isn't a curtain behind the or between the back of the house and in front of the house anymore in a business or a brand. Or at least with what we're doing and other company founders and companies that I know are, are similar and that we actually are our brand. We are what you hope we are, we're not just pictures that we put out our ice creams we you put out we're the decisions that we make every single day as a team. I think people want to work on teams that are really transparent, that actually are what you hope they are when you're on the outside. I always say we can't tell every single story that happens here because it will be too many and it's just too much. It's overload. We tell our best stories externally, but the more you want to dig and go into it, the more your hopes are confirmed. When you are company like that and the word company is great because it means you're not alone, it means community. That's how we think here, people want to be a part of that, they want to bring their awesomeness into that. That is how you build your culture is by being open to what somebody else is bringing in and we don't everybody in the company to have a specific look to them or whatever. We want people of all ages and all different colors and all different genders and all of that stuff. That's our company, that's who we are. That becomes what people know about us and feel when they're in our space. That it really is about character and flavor, at every level. What's great when you're a company that lives up to your external voice internally, people want to be a part of that team, so you start attracting some, of the top talent in. We have definitely absolute top talent here in America and not because we pay better than everybody else, it's because people want to be a part of what we're doing. That's really wonderful and it's because... I would say that it's really hard and it's also not really that hard. It's not like you have to go through a training program, it's not like everybody carries around a mission statement. I don't think if you walked around where I'm sitting right now and there's 40 people sitting not too far from me, I don't think that if you asked... Every one of them would give you a slightly different idea of what we do in this company and it would all be right. It wouldn't be one practiced mission statement.F Geyrhalter:                 That's really great and I love the metaphor of flavor. How flavor is actually part of this company.Jeni B Bauer:                 It works so well.F Geyrhalter:                 It works so well.Jeni B Bauer:                 Even if you look up the word flavor in the dictionary, it says character, the essential character of something. When we think about our company, we really think about flavor a lot. That flavor is what surrounds you. It's who you are, what you do. It's your bookshelf, your record shelf, your travels, everything that makes up you and certainly how we work together as well.F Geyrhalter:                 When you said, about no curtain between back and front of the house, that's also true with no curtain between the founder and the brand and the customer and all of that. In April you endorsed Joe Biden in one of your Instagram posts. Actually, you're pretty much a Joe Biden fan, I would say.Jeni B Bauer:                 Joe loves ice cream and I do love Joe. I do Joe. Joe was going through a really hard time in 2015 I was having a tough time too. He became really truly a beacon for me. I have to say that I am for anyone who moves us out of this era that we're in and I will throw my support behind anybody. I don't know if it's a complete endorse. He got into the race and I just was giving my friend because at this point Joe is a friend of mine, a fist bump and saying, "Man, I'm going to be behind you. I'll be behind you as far as you go and let's get you the nomination." But, I would say there's other people that I'm also right behind. At the moment I'm wearing an Andrew Yang hat, the math hat, I have a hat from every one of the candidates.F Geyrhalter:                 Same for me.Jeni B Bauer:                 I like many people, I am for whoever will win and I'll put my support behind them. But of course, I love Biden because he loves ice cream so much, how can you not? He's an incredible human being of course and I've gotten to spend lots of time with him, I do know that for sure, that's important.F Geyrhalter:                 Last February, you had this amazing Instagram posts that read, "Hey FedEx team Jeni's loves you, but we're not playing around. Our customers are demanding action from us. Drop your support of the NRA, or we will be looking at other options." That's almost 100,000 shipments and by the way, now I'm sure it's much more than that and more projected this year. Do you feel obligated to utilize the power of your brand to create the change you seek? What would you say to those few that like your product but they don't share your political point of view?Jeni B Bauer:                 The answer to the first part is, yes, as a human being, not necessarily as a company. Although our company definitely stands for character and flavor and people and we will always fight for human rights and humanity first, that world no matter what the political ramifications are or whatever. That's just something that's built into our DNA and who we are. We don't pick candidates as a company ever, ever, ever, we do believe that you should be you and that you should be proud of that and whatever that is, you should rock it and be that. But I think also be open to other things, so as a person representing that world, I get to do that as well. My platform is my stuff, it's the Jeni Britton Bauer world. It's not the Jeni's world necessarily, they cross over. On my Instagram, of course the FedEx thing is a whole different thing. I was as a mother, so upset about what happened in Parkland, it was-F Geyrhalter:                 Absolutely.Jeni B Bauer:                 During that time.F Geyrhalter:                 It's not even political.Jeni B Bauer:                 It really isn't at that point. However, I learned a big lesson during that time. I learned, I guess how big my platform actually is and I've got to be careful and I know that because first, I don't want to alienate other people. I do like people who have different opinions than me, actually, I'm more curious about you if you're different than me than I am if you're the same. That's important, but I learned something with that. I haven't, I haven't done something quite so dramatic since then.F Geyrhalter:                 Picking in the past, that's totally not fair.Jeni B Bauer:                 Yeah, and it wasn't that long ago but, nevertheless I do think that we can have we can actually make more change, a slightly quietly than we can just by getting out and complaining it loudly. We have a potential to actually make big change and that's what we're focused on. That's what we're working on. I think it doesn't really help. I think that actually, that FedEx post did help ultimately they did drop their-F Geyrhalter:                 That's amazing.Jeni B Bauer:                 Probably it had little to do with us but nevertheless.F Geyrhalter:                 Who knows, right. I'm sure it's the voice of many that creates change for a company like that. Your tagline is Jeni's makes it better. I think just how we talked about flavor and how it has double meaning, that has double meaning too, Jeni's makes it better. On one hand, that's the product.Jeni B Bauer:                 So much meaning.F Geyrhalter:                 How it makes you feel, but it really encompasses most probably your brand's core values if you have written them down or not. It is who you are.Jeni B Bauer:                 It's you lose the game, we make it better, you win the game, we make it better and that's part of it. And it's all of our community of makers, growers and producers who are actually making product and making our ice creams. Actually, that's literally how we make it, but it's just really fun, we've had so much fun with that.F Geyrhalter:                 You created amazing ice cream, a beloved brand, but really you created a cult like following. What does branding mean to you, Jeni Britton Bauer?Jeni B Bauer:                 Oh my goodness. Well, I would just say it means it's the culture, it's how you make people feel, it's who you are. I always think of entrepreneurship is building your own world. Your brand is your world that you're creating. I'm in favor of the Willy Wonka school of entrepreneurship.F Geyrhalter:                 Of course, you are.Jeni B Bauer:                 Not, whenever, not business school entrepreneurship and I think your brand is your world. When people step into it, what are they experiencing? What does it look like when they look around? What are they feeling and that's what it is. That's been so much fun for us to create and we're still creating it.F Geyrhalter:                 And the fun shows. What is one word that can describe your brand? I like to call it your brand's DNA, if you would have to sum up all these parts, what is one word?Jeni B Bauer:                 I think if I was going to choose one, it would be belonging. When I started in ice cream I thought, can I make an ice cream shop where people like me and that was the artists of the world or the people who wanted to be artists. Or the alternative people or the whatever progressive thinkers wanted to go because, all the ice cream shops that I had seen were backward looking. They were all nostalgic it was a lot of grandparents and grandchildren. I was like, can I make an ice cream shop for everybody else and that was just all of my friends. A lot of us just didn't feel like we belonged in some of those other places and we really created a place that celebrates as we keep going back to flavor and people and character and curiosity and all of that. That sense of belonging, we want you to feel that when you're in our world, but that's what we're trying to create as a company of people too. Whether it's our makers, growers, producers, or other people who drive our ice cream around or the people who are doing artwork for us. We all belong together.F Geyrhalter:                 People feel that and looking through your Instagram and the stories that you tell of customers. They come back every month too. Yeah.Jeni B Bauer:                 Much bigger than ice cream and yet if the ice cream wasn't perfect, they wouldn't come back. It means with all these mostly if the ice cream was not good, all of that wouldn't matter, and yet, and if all of that was... You have to have all of it, it has to all be there. Not everything has to be perfect, but it has to all align in a certain magical way.F Geyrhalter:                 Absolutely. In the end it's still about ice cream and that begs me to ask a question that usually you like to ask others. Jeni if you were an ice cream flavor, what would it be?Jeni B Bauer:                 Oh my goodness.F Geyrhalter:                 I'm using your own tools here.Jeni B Bauer:                 Yes. If I was an ice cream flavor I would probably a caramel. We started making salty caramel a long time ago and I had heard about it in France, I'd heard of that in front in France there was burnt sugar and then there's salted caramel. I didn't have money to travel to France, so I thought they meant Swedish licorice, it was actually salty. I started making a caramel ice cream that was salty, a little extra salty but anyway, I would be that because caramel is one thing, I think it's caramelized. A lot of people use a flavoring because caramelization is, sugar burns at 385 degrees or whatever, and you've got to burn the sugar. It's very dangerous and it's a very precise process. But in the end when you're like licking it off of a cone, it's very simple. It's just buttery. It's beautiful, it's nostalgic, it takes you back to your grandmother's kitchen or whatever and it's just this really beautiful scientific process that makes it, and it's complex and yet also super simple and that's it.F Geyrhalter:                 You like it for the process too because you see behind the curtains as you actually indulge in it which is great.Jeni B Bauer:                 It's handwork. We can't make caramel by time or temperature or any of the other things you can do. You have to actually get good at what it smells like and what it looks like. And when you're the one that's caramelizing the sugar, it's really not about time or temperature, it's about just how does it look and smell. Every batch is slightly different of our salted caramel on all hand done.F Geyrhalter:                 It's beautiful. One piece of brand advice for founders as a takeaway, perhaps a four for one of the hundreds of thousands that have read your James Beard award, winning New York times bestseller, Jeni's Splendid Ice Creams at Home, and one to take a step at actually stepping into your footsteps and doing it professionally. Do you have any advice that you learned over your, 20 years of running, I don't know how many years is exact but about that. That and plus. I think it's to, to create a vision of what's possible of what you think, you can do. For me it was, to create this world around ice cream and there was no guarantee I was going to make it and there still isn't. But you get that vision in your head of what it looks like and then you can close your eyes and imagine it. Once you lock into that vision, then you can do one thing today to get you there. Then one more thing tomorrow to get you there and one more thing the next day. That's really what it has been for me. It's better if you don't start with a ton of money. If somebody had given me $10 million in 2004 I would have built a really big ice cream plant and that would have put me into major debt and I wouldn't have known what I was doing anyway. I had to learn all of these things the hard way and then you just get this vision and you just do one step a day and don't go too fast. It's just that one person at a time, one step a day, but be led by your vision and dream about that. I still to this day can sit for an hour or sit quietly and put myself into that vision, which I still have. Every year, I have a new add addition to that vision that I have of in the future. I think that's important to be a vision led person and have a good imagination. One that you really enjoy spending time, in I think where you can really quiet yourself and sit there and just dream and then build that slowly.F Geyrhalter:                 Absolutely love it. Listeners in the US which I believe is the only place where Jeni's is currently available who needed pint or three-Jeni B Bauer:                 The book is in Germany.F Geyrhalter:                 Oh the book is in Germany, the book is most probably global right at this point.Jeni B Bauer:                 Well, the book is in German and you can probably find the book globally, but it is actually, has been translated in German and it did really well. We've got like a new edition now and then I'm in China.F Geyrhalter:                 That's fantastic.Jeni B Bauer:                 Taking it places. Yep.F Geyrhalter:                 That is awesome. As far as picking up a pint or three or six or nine, which I believe is how you ship them, where can people go? The last question, which is part of this and in the same vein, what are your top three winter flavors for people to pick?Jeni B Bauer:                 Oh my goodness. Well, you go to Jeni.com, it's J-E-N-I-S.com.F Geyrhalter:                 That's the easy part.Jeni B Bauer:                 All, of the Whole Foods in America carry our ice creams, which is pretty great. And a bunch of other top grocers across the country. You can go to our website and find out what we call a pint finder and that'll direct you to somewhere near you. Probably the top winter flavors, we have a bunch coming out after the holidays too, which are going to be really fun. But right now I'm going all in on the Cognac and Gingerbread. It's a dark caramel cognac ice cream and this incredible black strap, molasses gingerbread that we make, it's just incredible. I also love white chocolate peppermint and it's funny, a lot of people love it but it does not sell after January. We can only sell it in December and then after that nobody wants it anymore. Really just such a great flavor and we do it as like a pink, we color it with beets. It's just like pink and white swirl with white chocolate and, it's just incredible, it's so good. Then we've been making sweet potato and toasted marshmallow forever and ever, we actually blow torch the marshmallows in our kitchen. It's a really... We make the marshmallows and then we blowtorch them and then we put them in like a handmade sweet potato ice cream, it's so incredible.F Geyrhalter:                 It sounds amazing.Jeni B Bauer:                 There's many more coming next year and we have a lot of non-dairy flavors as well and those are winning innovation awards and they're just gorgeous. They're selling as well as our other ice creams, even with dairy eaters, so if you ever see any of our non-dairy ones, just get them because you'll love them are actually my favorites right now. And that's, I'm a dairy person, so.F Geyrhalter:                 Yeah. Thank you Jeni for having been on the show. It was so much fun and we so appreciate your time and your insights. Thank you for not only what you're doing, but also how you're actually doing it. Last but not least happy holidays to you and your family.Jeni B Bauer:                 Well, thank you so much. It's been so much fun to be here and happy holidays back at you and all your listeners.F Geyrhalter:                 I appreciate it. Thank you.  What a great story – from college dropout who hated math to an innovation award-winning entrepreneur who is making more than just ice cream better.It is entrepreneurs like her that we can learn from how to craft true and meaningful brands and I am so grateful to have had Jeni on the show to round out this year.And I am grateful for all of you who joined in supporting the show.I want to thank the new Creative Brand Mentorship Circle members: Xian Hijas from the Philippines and Goce Petrov out of SwitzerlandThe new Entrepreneur Brand Mentorship Circle members Rushit Hila from Towson, Maryland and Nathan Thompson from Redondo Beach, CAAnd last but not least the first Golden Brand Circle member Ziad Aladdin from Köln, Germany and Devroni Liasoi Lumandan and Florian Phillippe out of L.A. for upgrading to the Golden Brand Circle.Head on over to patreon.com/hittingthemark to become a supporter and to join this awesome community of creators.The Hitting The Mark theme music was written and produced by Happiness Won.I wish all of you happy holidays. Don’t forget to sit down and re-think your brand based on the many insights from the founders who were on this show so you can craft a better brand for 2020 and beyond. I will see you next time – when we, once again, will be hitting the mark.

Listen in to this LIVE podcast from Author's Night, the East Hampton Library benefit, to fabulous Florence Fabricant, the uber-important food and wine writer and editor of the New York Times. She talks about her latest cookbook (of 12!), her favorite dish to cook (hint: it rhymes with my-yay-ya), how she went from stay-at-home mom to rock star food writer in the 1970s and her tips for cultivating kids with sophiticated palettes. 

On today's episode of "All in the Industry", host Shari Bayer is joined by legendary food and wine writer Florence Fabricant of The New York Times. Florence writes the weekly Front Burner and Off the Menu columns in the Times, as well as the Pairings column, which appears alongside Eric Asimov's monthly wine reviews. Florence is also the author of 12 cookbooks, and is a Phi Beta Kappa graduate of Smith College, with an M.A. in French from New York University Graduate School of Arts and Sciences. Florence holds L’Ordre National du Mérite from the French government, and is a member of Who’s Who of Food and Beverage in America. Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Kish-Kash, chef/owner Einat Admony's new restaurant in Manhattan's West Village serving North African Jewish Cuisine and Traditional Moroccan Couscous. Listen and subscribe at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast.

We've been fans for it for years.  Pouring over its coverage every Wednesday, reading the recipes, the reviews and of course, Florence Fabricant's food news and its the one section of The New York Times that has mostly avoided any criticism from the President. Coming up on this week's show, a discussion with the Food Editor at The New York Times, Sam Sifton, about how the business of food coverage has evolved, and how digital, social media, even virtual reality may play a role in how you consume food news from a national newspaper. Then the paper's Restaurant Critic, Pete Wells joins us, to talk about reviewing restaurants both in New York City and on the road.

Mike Colameco kicks off _ Food Talk _ this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book “City Harvest: 100 Recipes from Great New York Restaurants.” The new book features an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year, from star chefs including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten.  Florence highlights her insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.  After the break, Mike welcomes Master Sommelier Pascaline Lepeltier and Chef Andy Bennet of Rouge Tomate, prepping for an official reopening, and discussing the importance of their healthy menu and, of course, the vast variety of wines offered.  Perhaps one of the few restaurants employing a full time nutritionist, Andy shares a great overview of his cooking philosophy, plus the group discusses the recent news surrounding Danny Meyer eliminating tipping at his restaurants. “We’re trying to produce something that is delicious and a byproduct of that is it’s healthy for you.” [32:00] –Chef Andy Bennett on Food Talk  

Meet Florence Fabricant, known to some as “Flo Fab”. Florence Fabricant is a nationally renowned food writer and columnist who contributes regularly and frequently to the New York Times dining section. She is the author of 11 cookbooks, including, most recently, a book written with The Society of Memorial Sloan Kettering Cancer Center (MSKCC). Florence’s other books include The New York Restaurant Cookbook; The Great Potato Book; Venetian Taste; Florence Fabricant’s Pleasures of the Table; New Home Cooking; The New York Times Dessert Cookbook; The New York Times Seafood Cookbook; and Elizabeth’s Berry’s Great Bean Book (with Elizabeth Berry). She is familiar to regular readers of the New York Times, who have come to look forward to her articles on food and the people who make it. She also contributes to the paper’s wine column. Florence can make or break a food business in this city – and the country at large for that matter. On Evolutionaries, find out how she found food writing, how she maintains such high standards and why it’s still hard to turn down a pitch even after all these years. This program was sponsored by Fairway Market.