Podcasts about flour bakery

Join our brand new substack!   In this holiday-themed episode, Erika Kwee, known for her data-driven bake-offs, returns to discuss her favorite holiday recipes. Erika shares insights from her extensive bake-offs, covering everything from pumpkin bread and pies to holiday cookies and yeasted rolls. This episode is perfect for anyone looking to elevate their holiday baking with tried-and-tested recipes and tips. Whether you love pumpkin pie or prefer a flaky Parker House roll, you'll discover new favorites and techniques to make your holiday baking shine. Key Takeaways [05:50] Pumpkin Bread Evolution: Erika shares how she developed her pumpkin bread recipe by combining elements from popular recipes like Tartine and Smitten Kitchen. [10:20] Perfect Pumpkin Pie: Erika's pie winner, Flour Bakery's recipe, stands out for its rich pumpkin flavor and silky texture, making it worth the effort. [16:00] Apple Pie Tips: Thinly sliced apples are key for the perfect apple pie texture, ensuring even cooking and avoiding the dreaded raw middle. [22:15] Ditch the Corn Syrup: Erika recommends using brown sugar or golden syrup in pecan pie for more flavor and better texture. [26:03] Ginger Sugar for Molasses Cookies: For an extra kick, roll ginger molasses cookie dough in ginger sugar before baking to boost the ginger flavor. [47:30] Tangzhong Method for Yeasted Rolls: Using this technique adds extra moisture and tenderness to rolls, as seen in Joshua Weissman's winning recipe. Notable Quotes (09:32) "The secret to a standout pumpkin pie is pulling it out of the oven when it's just a bit jiggly—then it finishes cooking to creamy perfection." (22:15) "Ditch the corn syrup for pecan pie. Using golden syrup or brown sugar adds so much more depth and flavor." (26:25) "If you love your molasses cookies spicy, rolling the dough in ginger sugar will hit your taste buds with a punch of flavor." Resources Best Pumpkin Bread Bake-Off Best Pecan Pie Bake-Off Best Sugar Cookie Bake-Off Follow The Pancake Princess on Instagram Follow Female Foodie on Instagram

Joanne Chang, the award-winning pastry chef, cookbook author, and founder of the Flour Bakeries & Cafes in Boston and Cambridge, has built a major following for her baked goods, but her sticky buns, or sticky sticky buns as she calls them, occupy a special place in people's hearts. Joanne and host Jessie Sheehan talk about Joanne's life & career and then break down her sticky bun recipe and her unique tips for making them. There's flicking flour, her slap slap slap technique, the window pane dough test, and something called the cat's piano. It's all as fun as it sounds. Click here for Joanne's Sticky Sticky Bun recipe.Thank you to Le Creuset and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Joanne: Instagram, Flour Bakery, her cookbooks Flour and Pastry LoveMore on Jessie: Instagram, her Snackable Bakes cookbook

Jennifer Desrosiers comes from a background in engineering and found herself wanting less compartmentalization of “real life” and work, and more infusion of her passions and activities that excite her throughout every single day. So, somewhat spontaneously, she founded Laney & Lu, an eatery with a much greater purpose than just delicious food, and then Palette, a graze box “edible art” company, and now, the mothership Altitude Companies, with many more adventures on the horizon. If you have ever had a moment in your entrepreneurship journey where you were unsure about where you are or where you are headed, this conversation is a must-listen. Where you can find Laney & Lu:- Website: https://www.laneyandlu.com/- Instagram: https://www.instagram.com/laneyandlu/- Facebook: https://www.facebook.com/laneyandlu- Physical location: 26 Water Street, Unit 6, Exeter, New HampshireWhere you can find Palette:- Website: https://www.palettegrazeboards.com/- Instagram: https://www.instagram.com/palettegrazeboards/- Facebook: https://www.facebook.com/palettegrazeboardsWhere you can find Altitude Companies:- Instagram: https://www.instagram.com/altitudecompanies/- Facebook: https://www.facebook.com/altitudecompanies/Mentions from the show:- Vermont Technical College: https://www.vtc.edu/- SBDC (Small Business Development Center): https://americassbdc.org/- Love & Flour Bakery: https://www.loveandflourbakery.com/- Living with Landyn: https://www.livingwithlandyn.com/- Chris Harder: https://chrisharder.me/- Brent Brown core values: https://brenebrown.com/resources/dare-to-lead-list-of-values/- Elephant Journal: https://www.elephantjournal.com/Stay in touch with People, Place, & Purpose on Instagram and stay tuned for a new episode every Monday!

Our wonderful friend and baker Kelly from the Witching Flour Bakery has taken some time from baking to reset, rejuvenate, and get her new space ready that will open some time in the near future. Kelly has been the artist behind all those beautiful pastries you have seen in Castle since almost the beginning, and we have been beyond blessed to call her our friend and to work with her. There is no Castle Coffee without Kelly, and we are so thankful for all she does for our wonderful city. She took a break from her time off to come hang out with us and talk about what the witching flour is, her passion for baking, and who she is personally. We are so honored to have her on the podcast and stay tuned for her new shop to open!

This week’s New To Lou Too is the Hearts & Flour Bakery and Cafe located at 6130 N. Ravenswood Ave in Rogers Park. The stand-alone cafe now offers locals and commuters headed to Lakeshore Drive a new delicious spot to stop. The new cafe will employ Misericordia residents and staff. From smoothies, sandwiches, cookies, salads, and […]

Today on Boston Public Radio: Art Caplan weighs in on Denmark getting rid of all COVID restrictions, desires for the U.S. to do the same, and ethical approaches to the metaverse following reports of sexual assault online. Caplan is director of the Division of Medical Ethics at the New York University School of Medicine. Then, we ask listeners their thoughts on whether the U.S. should follow the path of Denmark and ramp down COVID restrictions, or continue fighting the spread. Juliette Kayyem discusses the latest in the Jan. 6 committee news, tensions at the Russia-Ukraine border and a report into Miami's dangerous condo development history following Surfside. Kayyem is an analyst for CNN, former assistant secretary at the Department of Homeland Security and faculty chair of the homeland security program at Harvard University's Kennedy School of Government. Michelle Singletary prepares listeners for tax season, including tips on how to deal with income through Venmo and Paypal and a racially biased IRS facial recognition software, and her advice when it comes to financial infidelity. Singletary is a nationally syndicated columnist for The Washington Post, whose award-winning column “The Color of Money” provides insight into the world of personal finance. Dr. Julia Brody and Dr. Mary Beth Terry talk about their series, “Cancer and the Environment,” about the link between chemicals and cancer. Brody is the executive director and senior scientist at Silent Spring Institute, a scientific research organization dedicated to uncovering the environmental causes of breast cancer. Terry is a cancer epidemiologist at Columbia University Mailman School of Public Health and the Herbert Irving Comprehensive Cancer Center. Joanne Chang updates listeners on the challenging state of the restaurant industry amid Omicron and uneven federal aid, and shares her Lunar New Year traditions. Joanne Chang is a James Beard Award-Winning baker and owner of Flour Bakery, as well as the fantastic Myers + Chang with her husband Christopher Myers. We end the show by asking listeners whether they're early birds or night owls, and why people enjoy the early hours of the morning.

Today on Boston Public Radio: Jonathan Gruber shares his thoughts on President Joe Biden’s tax plans. He also explains capital gains taxes. Gruber is the Ford Professor of Economics at MIT. He was instrumental in creating both the Massachusetts health-care reform and the Affordable Care Act, and his latest book is "Jump-Starting America How Breakthrough Science Can Revive Economic Growth and the American Dream." Next, we ask listeners whether they think Massachusetts should make vaccines mandatory. Juliette Kayyem explains why it’s rare for U.S. mass shooters to be charged with committing a hate crime or terrorist act. She also discusses gun legislation. Kayyem is an analyst for CNN, former assistant secretary at the Department of Homeland Security and faculty chair of the homeland security program at Harvard University’s Kennedy School of Government. Art Caplan weighs in on calls to make vaccines mandatory, and the potential of an international COVID-19 vaccination passport. He also shares his thoughts on Arkansas’ passage of a bill restricting access to gender-affirming medical care for transgender children. Caplan is the Drs. William F and Virginia Connolly Mitty Chair, and director of the Division of Medical Ethics at the NYU School of Medicine. Joanne Chang and Christopher Myers recap how their restaurants, Myers + Chang and the Flour Bakery and Café franchise, have weathered the pandemic over the past year. They also talk about the rise in anti-Asian racism, and how it’s impacting Asian restaurants. Chang and Myers are the duo behind the restaurant Myers + Chang and the Flour Bakery and Café franchise. Chang is a James Beard award-winning pastry chef and author. Her latest book is "Pastry Love." Myers has been in the fine dining business for years.  Sy Montgomery joins us for this month’s edition of The Afternoon Zoo, discussing new research on sea slugs’ responses to parasites and a viral video of a penguin being chased by orca whales. Montgomery is a journalist, naturalist and a BPR contributor. Her latest book is "Becoming A Good Creature."

Today's show: Join us At the Counter for a dive deep interview with our award-winning guest Chef Joanne Chang, Flour Bakery + Café founder, plus stories about Peep on A Perch, Jennifer Garner's fake cooking show becoming real, rumors that the GBBO is full of sabotage, and a FRIENDS flavored ice cream! Full show notes: http://bit.ly/KneadtoKnow6Hot From The Oven:Let’s talk about The Rock's banana pancake recipe, Jennifer Garner possibly getting a REAL cooking show, a Friends flavored ice cream, and Women's History Month.Ask Gemma: This one you won't want to miss! Mia gets Gemma’s professional take on Peeps, working in the foodservice industry, and more.At The Counter Guest: Joanne Chang is incredible. She's a cookbook author, James Beard Award-winning chef, and the founder AND pastry chef of Flour Bakery + Café — a premiere baking destination here in the US. Find her on Instagram here: https://www.instagram.com/joannebchang/Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingFind the whole list of show notes, including links and sources, here: http://bit.ly/KneadtoKnow6We’d love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network’s Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT MIA BRABHAMMia Brabham is a writer, host, and digital personality with a love for people, hearty conversation, and anything hot from the oven. With over two million video views on her YouTube channel, a series of blogs that have reached hundreds, and a debut book that’s reached readers all over the world, she’s always looking to inspire and empower people to be themselves. When she’s not working or writing, Mia is probably gathering a group of friends for karaoke, planning her next day trip, or baking banana bread.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU joy every day through baking.The Knead to Know Podcast is our first new Bold Baking Network show where you can get the hottest buzz in baking every week. #baking #bakingpodcast

Referenced in this episode:Joanne Chang's Hot & Sour Soup (Food52)Hot & Sour Soup recipeGenius-Hunter Extra-Credit:In Massachusetts? Keep an eye out for Flour Bakery's upcoming pop-upsCheck out Joanne's Flour Week series on InstagramSpecial thanks to listeners Haris and Arati (@aratimenon) for your MOM stories!Have a genius recipe you'd like to start? Tell me about it at genius@food52.com.

MIT economist Jonthan Gruber discussed the stalled negotiations in Congress over further coronavirus relief spending, and how large-scale tax evasion among the nation’s richest dwarfs the budget shortfalls that are keeping everyday Americans from receiving additional financial aid. We opened lines to ask listeners: how is the federal government’s inability to pass another stimulus packaging affecting you? Medical ethicist Art Caplan discussed new FDA rules that make an election-ready COVID-19 vaccine highly unlikely, and ethical concerns with the handling of coronavirus infections within President Trump’s administration. Boston Globe editor-in-chief Brian McGrory talked about his experience running the Boston Globe from what his colleagues describe as “the dreariest looking room in America,” why he expects the current whirlwind news cycle will only going to get crazier in the final months of 2020, and his thoughts on the Baker administration's limited transparency throughout the coronavirus pandemic. Former Mass. Education Secretary Paul Reville discussed criticisms surrounding Notre Dame President John Jenkins, who skirted social distancing guidelines and contracted COVID-19, as well as the stalled reopening at Boston Public Schools. Milk Street TV host Chris Kimball discussed his latest cookbook, “Cookish: Throw it Together,” along with the forthcoming season of Milk Street TV, and his favorite recipe from legendary TV cook Julia Child.  Restauranteur Joanne Chang updated listeners on how her restaurants are doing, spoke on the opening of a new Flour Bakery in Beacon Hill, and talked about how she's planning to adapt operations through fall and winter of the coronavirus the pandemic.

In this first episode of Season 1, Sweet Treats, we chat with Joanne Chang, founder of Flour Bakery in Boston, MA. Joanne went from Harvard grad & consultant to renowned pastry chef, 5 time cookbook author, and sticky bun queen! As the recipient of the James Beard Award for Outstanding Baker, she now operates 9 Flour bakeries in Boston and Cambridge, in addition to sister restaurant Myers+Chang. Today we chat about her time at Harvard as the Chocolate chip cookie girl, the challenges and struggles of opening a new bakery, and what she’d do if she won the lottery. Thank you to Eion Rogers and Dide Olmez for your help on the team. This episode uses Royalty Free Music - (Music: www.bensound.com); photo of Joanne is by Kristin Teig.

Recipient of the James Beard Foundation award for Outstanding Baker, Joanne Chang is the co-owner of both Flour Bakery & Cafe and Meyers + Chang in Boston, MA. In this episode, she opens up about the challenges she's facing during the pandemic, dealing with grief, and how she decided to reopen to keep her business alive. In an industry that thrives and survives on volume, Joanne shares what she's personally invested time in to continue making great food in a safe environment, and how social media has played a critical role in sharing a behind-the-scenes look with her customers.Links to learn more about Joanne Chang:Flour Bakery & CafeMyers+ChangMy Life in the Age of COVID: Award-Winning Boston Restaurateur Joanne ChangEmail: joanne@flourbakery.comFlour Instagram: @flourbakeryandcafeFlour Twitter: @flourbakerycafeFlour Facebook: @flourbakerycafeFollow us:twitter.com/wistiaSubscribe:wistia.com/series/talking-too-loud

This week Zach and Rachel release their last episode they recorded before quarantine with Indigo Asim. They reminisce about Boston, discuss the wing and talk shorts trends for summer 2020 (if it ever happens). Stay tuned for episodes recorded safely and virtually in quarantine starting soon!!

In this installment of our Travel Fantasies series, we let our minds wander away from the realities we are all facing. We’ve all been cooped up in our homes for quite some time now, watching as spring and summer plans get cancelled as the world struggles in the face of a global pandemic. So we want to indulge a little bit, and asked some listeners to do the same. For more on some of the topics we cover in the episode, see: Jardins de Quatre-Vents: https://cepas.qc.ca/jardins-quatre-vents/ Flour Bakery's famous egg & cheese sandwich: https://www.youtube.com/watch?v=DQ7DHE3MpOo David Lebovitz's socca recipe: https://www.davidlebovitz.com/socca-enfin/ Online card games: https://www.trickstercards.com

This week’s episode focuses on how two food companies are evolving to meet the needs of modern consumers. In our first interview, we spoke with Alden Blease and Emma Frelinghuysen, the co-founder and CEO, respectively, of REDD Bar. Founded in 2014, REDD is a brand of plant-based protein bars infused with vegan prebiotics, probiotics and adaptogens. Although REDD cultivated a loyal following and distribution at several major retail chains, last year the company introduced a significant rebrand and reformulation of the bars, which was announced alongside $2.2 million in new funding. Blease and Frelinghuysen spoke about the reasons for and execution of REDD’s pivot, how evolving consumer trends impacted the changes and lessons from the rollout. Later in the episode, we sat down with Arnold Coombs, the director of sales and marketing for top-selling organic maple syrup brand Coombs Family Farms. A seventh generation maple farmer, Coombs founded the brand, which is steeped in tradition and history. As part of our conversation, Coombs discussed how the company has built consumer loyalty through education about the product’s health benefits and use as an ingredient, along with developing an innovative package. Show notes:  0:40: ‘Lavender Is The New Grape.’ -- The episode’s hosts sipped on nourishing soup, cold-brewed tea and New Orleans-style coffee, bantered about a new beverage made with olive leaves, discussed the launch of BevNET’s new eBook about building brand awareness and spoke about why some entrepreneurs hire CEOs to run their businesses. 18:00: Alden Blease, Founder; Emma Frelinghuysen, CEO, R.E.D.D. Bar --  BevNET CMO Mike Schneider spoke with Blease and Frelinghuysen at the 2020 Winter Fancy Food Show, where Blease discussed the inspiration for and early development of R.E.D.D. Bar, which was originally called Rawgasm, why he brought on a CEO to run day-to-day operations and why the rebrand had been in development in 2018. Frelinghuysen discussed her background in CPG, why she was drawn to the role of R.E.D.D. Bar CEO and why she initially focused on formalizing the brand’s core values. Later, Blease explained why he believes the brand is now a “better, stronger version of itself,” why plant-based is “the number one message” the company is now conveying and how honest communication with consumers was key to the rebrand. 37:00: Arnold Coombs, Director of Sales/Marketing, Coombs Family Farms -- Coombs sat down with Taste Radio editor Ray Latif and discussed his family’s history in the maple syrup business, why he compares syrup production to wine making and the challenges in marketing a commodity product. He also explained why he envisions the maple syrup set resembling that of cooking oil, why the company’s private label products are the same quality as its branded ones and how the streamable maple syrup bottle was designed.   Brands in this episode: REDD Bar, Coombs Family Farms, Osso Good, Tiesta Tea, Special Leaf, Peloton Cascara, Nitro Beverage Co., Grady’s Cold Brew, Enlightened, Lesser Evil, Flour Bakery, Guinness, Johnnie Walker, Aunt Jemima, Mrs. Butterworth's

Joanne Chang is a shining light on the North American baking firmament. Owner of the hugely successful Flour Bakery in Boston, Joanne is also the author of several beloved cookbooks. In this episode, Mark and Joanne discuss how she made the leap into baking and built up a mini-empire of bakeries around Boston. Expanding beyond a single shop requires a change of focus and Joanne now plays a significantly different role than the early days. And she still has time to write books like Pastry Love! Helpful Links: Flour Bakery Website @flourbakeryandcafe on Instagram @joannebchang on Instagram Joanne's latest book: Pastry Love on Amazon Support the Show Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin  

With a degree from Harvard University in Mathematics, Joanne Chang entered the workforce as a consultant, but another interest kept creeping into her mind and life. And so, she made a change and took a taste of the sweet life - literally. This award-winning baker and entrepreneur is now the owner of Flour Bakery & Cafe, boasting seven locations in Boston and Cambridge, MA. Listen in for an inspiring story of the pursuit of passion and, if you find yourself in Boston, chances are you aren’t far from edible happiness at a Flour Bakery & Cafe. #liveyourbestlife @flourbakeryandcafe If you have a guest idea, or want to learn more about Brunner Communications, contact Liz at info@LizBrunner.com.

“Hi everyone, I'm Liz Brunner… and I'm excited to announce the launch of my new podcast Live Your Best Life with Liz Brunner where I am talking with people who have recreated their next chapters by taking all of their life experiences…the good and the bad, their failures and successes and using them to become the best versions of themselves in order to live their best life. People like Robin Roberts of Good Morning America, a true role model. From sports reporter to cancer survivor to award winning broadcaster. Mark Romero, a self-proclaimed Reformed CEO who is now using his guitar music to help people transform their lives.  And a woman who went from the strawberry fields in Oregon to entrepreneur running a mutli-million-dollar international home furnishings company…Plus, Boston's own Joanne Chang, a mathematician by education to a hugely successful chef and restauranteur who owns Flour Bakery and Cafes. And there are many more recreation stories to share with you. I hope you will tune in to my podcast, Live Your Best Life with Liz Brunner, coming your way on February 11th.

Join Scotty, Brian Frain and Annie Weiss for a special long run where they discuss Annie’s life in running and path to ultra, nutrition and diets, FKT’s, Brian’s book, life, Milwaukee and much much more! Learn about Bigger Than The Trail: https://bttt.run Brian Frain's Book: https://www.amazon.com/See-You-At-Terminus-Breaking/dp/1071105159 Learn about the Sugar and Flour Bakery here: https://www.sugarandflourcookies.com Cream City Pacers: https://www.creamcitypacers.com Website: http://www.tenjunkmiles.com/ Patreon: https://www.patreon.com/tenjunkmiles Twitter: https://twitter.com/tenjunkmiles Instagram:https://www.instagram.com/tenjunkmiles/ Facebook: https://www.facebook.com/TenJunkMiles/

Today on Boston Public Radio: WGBH's Adam Reilly and Experience magazine Editor in Chief Joanna Weiss discussed the latest news around President Trump’s impeachment, as well as the potential impact of Iranian military leader Qassem Soleimani’s death on the 2020 election. WGBH News Analyst and GroundTruth Project CEO Charlie Sennott discussed the geopolitical ramifications of Qassem Soleimani’s death. We opened lines to ask callers about your thoughts Bernie Sanders’ position as a 2020 frontrunner. TV writer Bob Thompson recapped Sunday night’s Golden Globe Awards. Reverends Irene Monroe and Emmett Price III, hosts of WGBH’s All Rev’d Up, discussed a recent op-ed in the Boston Globe titled “Anti-Semitism is not a Jewish problem," and gave their thoughts on the new Netflix film “The Two Popes.”  Tech writer Andy Ihnatko previewed advancements in the the tech world for 2020. Pastry chef and Flour Bakery owner Joanne Chang discussed her latest cookbook, “Pastry Love."

Join Scotty, Adam, Holly and Brian Frain and Annie Weiss on a long  group run in which we discuss: the Sugar and Flour Bakery in Greendale, the Handmaiden's Tale, Annie's FKT in the Ice Age Trail, crewing and pacing, Cookies and Blowies, Disney, Western States and the Koopcast, the Butt Slapper, Andrew Dice Clay Cream City Pacers, the Flytrap Coalition Podcast and Scott Jones/Stephanie Deneberg's new calorie counting tool. Brian Frain's Book: https://www.amazon.com/See-You-At-Terminus-Breaking/dp/1071105159 Download the calorie counting tool here: https://gumroad.com/l/eCGGJ Learn about the Sugar and Flour Bakery here: https://www.sugarandflourcookies.com Koopcast on States: https://jasonkoop.com/koopcast Flytrap Coalition Podcast: https://podcasts.apple.com/us/podcast/flytrap-coalition-podcast/id1481377157 Cream City Pacers: https://www.creamcitypacers.com Website: http://www.tenjunkmiles.com/ Patreon: https://www.patreon.com/tenjunkmiles Twitter: https://twitter.com/tenjunkmiles Instagram:https://www.instagram.com/tenjunkmiles/ Facebook: https://www.facebook.com/TenJunkMiles/

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss hangovers, classic vs. innovative dishes, artisan food products, White Castle and grains. Our guests for The Weekly Grill are Nick Tamburo & Emma Conroy of Momofuku Nishi in New York and Bob Klein of Oliveto Restaurant & Community Grains in Oakland, California. Nick began his career in Boston, working at Flour Bakery, Savenor's Butcher and Market and Radius by chef Michael Schlow. Upon moving to New York, Nick joined the Momofuku team at Noodle Bar and later moved on to Ko before holding his current position as the Chef de Cuisine at Momofuku Nishi. Emma moved to New York City in 2011 from Providence, Rhode Island. She worked at Locanda Verde, Red Cat and then Corkbuzz where she was promoted to Director of Operations. Emma joined Momofuku in 2016 and is currently the General Manager of Nishi. Bob Klein is the founder of Community Grains and co-owner of Oliveto restaurant in Oakland. He has spent the last 6 years working to rebuild the local grain economy in Northern California. Besides being a prominent restaurateur, Bob has been a broadcast executive producer, a national program consultant, and developer/syndicator. He is the recipient of the DuPont Columbia Award, the IRIS award, and several Emmys. He takes delight in strengthening his community by connecting people together through good food. The Main Course O.G is powered by Simplecast.

On today's episode of Boston Public Radio: Democrats have unveiled an ambitious new proposal for fighting climate change, the "Green New Deal." Joining us on the line to explain the proposal was Congressman Bill Keating of the 9th district of Massachusetts. Keating is on the House Foreign Affairs Committees, where he serves as chairman of the Europe, Eurasia, Energy, and the Environment Subcommittee. We opened up the lines and asked you: Do you think the Green New Deal could work? Do you support it? Emily Rooney, host of "Beat the Press," shared her famous list of observations and frustrations. Boston Mayor Marty Walsh took our questions and yours on "Ask the Mayor." Have the latest revelations about Elizabeth Warren's Native American ancestry doomed her shot at beating Trump? We asked Shirley Leung, interim editorial page editor for the Boston Globe. Callie Crossley, host of "Under the Radar with Callie Crossley," looked at the ways former First Lady Michelle Obama reinvented the book tour while promoting her new memoir, "Becoming." Husband-and-wife duo Joanne Chang and Christopher Myers of Myers + Chang and Flour Bakery faced off on a sweet News Quiz.

When I learned that Joanne Chang (James Beard award-winning baker and founder-owner of Flour Bakery and Myers + Chang) was a Harvard Alumna, I became curious about her path to the restaurant industry. How did she dive into the restaurant industry? What cultural and personal experiences influenced her recipes for her cafe and restaurant? Through a series of questions, we uncovered some of the stories behind her decision to enter the industry and her tips for people seeking to enter the industry. --- Support this podcast: https://anchor.fm/goudatalks/support

Todays' guest is chef Nick Tamburo. Nick began his career in Boston, working at restaurants like Flour Bakery, Savenor's Butcher and Market and Radius by chef Michael Schlow. Nick then joined the Momofuku team at Noodle Bar before moving to Belgium, where he spent time at In de Wulf, the Michelin-starred restaurant from chef Kobe Desramualts. When he returned to New York, Nick re-joined the Momofuku team at Ko, where he helped reopen the restaurant at their new location as a cook, before being promoted to sous chef. Nick then worked at Blanca in Brooklyn, NY, before returning to the Momofuku team where he is currently the Chef de Cuisine at Momofuku Nishi. The Line is powered by Simplecast

Taunya and Melody talk all about their love of scones; a topic that will keep coming back as the seasons change.  Taunya introduces two of her favorite Winter scones, both created by Joanna Chang of Flour Bakery fame in Boston, MA (which are just slightly adapted).  Melody and Taunya also talk about their love of Sesame Street and their dream of being extras on the show. Melody introduces a Curry paste recipe that she founds that uses 4 heads of roasted garlic (not a typo!)—and he thoughts on using the recipe in our future café The sisters give an update on the business; they discuss the possibility of selling at a Summer Farmer’s Market. You can email the sisters at thebakingpodcast@gmail.com. Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group” in facebook. You can also check us out on Instagram “the baking podcast”   Recipes! Maple Oat Scones Minimally adapted from Joanna Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe Ingredients 1 ½ cups (210 grams) unbleached all-purpose flour 1 ¼ cups (125 grams) old-fashioned rolled oats (not instant or quick cooking) 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt ½ cup (50 grams) pecan halves, toasted and chopped (to toast, 350 degrees in oven on a cookie sheet for 10 minutes) OPTIONAL ½ cup dried cranberries, or currants, or raisins, or dried cherries, or whatever dried fruit you like! ½ cup (1 stick, 114 grams) cold unsalted butter, cut into 8-10 pieces ½ cup (80 grams) cold heavy cream ½ cup (160 grams) maple syrup 1 cold egg   Maple glaze 1 cup (140 grams) confectioners’ sugar 3 tablespoons maple syrup   Position the rack in the center of the oven, and heat the oven to 350°F. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and cranberries on low speed for 10-15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible. In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together. It will be fairly wet. Remove the bowl form the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart. At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 2 weeks. Proceed as directed, baking directly from the freezer and adding 5-10 minutes to the baking time. Bake for about 30-40 minutes, or until the cones are golden brown on top. Transfer to a wire rack to cool for 30 minutes. To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners’ sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about ½ cup. The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week. When the scones have cooled, brush the tops evenly with the maple glaze and then serve. Link for Joanna Chang's Cheddar-Scallion Scones (NOTE SUBSTITUTE CORN FLOUR FOR CORN MEAL) http://s3.amazonaws.com/media.wbur.org/wordpress/4/files/2010/10/Cheddar-Scallion-Scones.pdf   Crème Fraiche Recipe Combine 1 cup heavy cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. To refresh, you don’t need to buy buttermilk just sub your Crème Fraiche instead (ie. 2 tbs to one cup heavy cream)   Link for Yellow Curry Paste http://pinchofyum.com/easy-homemade-yellow-curry-paste  

James Beard Award-winner Joanne Chang of (Myers + Chang; Flour Bakery) and Alan Khazei (City Year; Be the Change) were both Harvard graduates who abandoned the careers for which their studies trained them to follow their passion. Discover how the road to success can be found by following your heart and caring deeply for the well-being of others.

The hot weather blazed in this week. And to celebrate summer and our First Annual Sweat Fest, Joanne Chang, chef and owner of Flour Bakery in Boston, MA, shares her mom's hot and sour soup. Firefighter and paramedic Nicole Harrison extolls the benefits and responsibilties of cooking in a firehouse. And David and The One go another round of city vs. country in Green Acres.  

Erin Jang spent years as a designer in the publishing world, working with Rachael Ray, Esquire, and Martha Stewart. For her apropos project, FOOD SKETCHES, she now illustrates her favorite dishes, seen as abstract shapes, lines, colors, forms, textures, though easily identified if you've ever had Flour Bakery's Boston Cream Pie or the Kung Pao Pastrami at Mission Chinese Food. All this from the girl who wanted nothing more than Lunchables as a child, but instead, was sent to school with bulgogi and perilla leaves. FOOD SKETCHES is the visual feast she could have only dreamed of! Don't miss today's episode of THE FOOD SEEN! This program has been sponsored by Rolling Press. Thanks to Cookies for today's music. “I love doing design work publications where the writing is super interesting.” [10:00] — Erin Jang on THE FOOD SEEN

Joanne Chang, author of "Flour" and owner of Boston's Flour Bakery, discusses her love of childhood treats and what it was like to beat Bobby Flay in his "Thrown Down" TV series.