Podcasts about food culture

What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win the most prestigious trailblazer award in the industry? You get Sharon Winsor. In this extraordinary conversation, Sharon joins Tawnya Bahr to tell her story with radical honesty: the stillbirth that cracked her open at 21, the domestic violence that nearly took her life, the government consultant who told her bush foods would "never belong on a plate in a restaurant," and the quiet, relentless determination that built Indigiearth into something far bigger than a food business. This is an episode about food sovereignty, cultural responsibility, and what it actually means to give back not once a year during Reconciliation Week, but every single day. Episode Highlights [17:00] — "It has purely been built on the back of desperation": survival, healing, breaking cycles [29:00] — The government consultant who said bush foods would "never belong on a plate in a restaurant" [46:30] — The jar of bush fruits confiscated at school and reported to welfare as "dirty food" [51:00] — Grassroots vs. bandwagon: who really owns the native food space [55:30] — What respectful engagement with native ingredients actually looks like for chefs [1:14:00] — Building the Australian Native Food Festival: $22k personal debt, 10,000 attendees, $225k back to Aboriginal businesses [1:26:00] — Winning the inaugural Bill Granger Trailblazer of the Year — the car park, the big screen, the speech she can't remember [1:32:00] — The Australian Native Food Festival returns: 25–27 September at Carriageworks, with the First Nations Bush Food Alliance delivering the industry trade day [1:35:00] — Quickfire round: lemon myrtle, quandongs, kangaroo, morning coffee on the veranda, and a horse that keeps her sane Key Takeaways On cultural responsibility over commerce: "Indigiearth is not a food business. It is so much more than that." Sharon built her brand not chasing profit but chasing healing — and the community that came with it. On what respectful engagement actually looks like: "Native foods is more than just an ingredient. It connects us to country, to storylines, to trading with our tribal areas, our songlines, Mother Earth. It's so deeply embedded in who we are as Aboriginal people." Chefs and businesses who want to use native ingredients are welcome — but they need to do the work. On the tokenism problem: Sharon has sat in high-end restaurants and asked a waiter where the native ingredient was — only to have the chef come out and admit they were out of it. "Guys, that's not okay. You're misrepresenting what our food is. You're bastardising the industry." On Reconciliation Week: "Aboriginal people didn't start that. Why are we needing to be the ones doing the reconciling?" Sharon only works with organisations that do the work year-round, not just when it's on the calendar. On backing herself when nobody else would: She went into the first Australian Native Food Festival knowing she couldn't cover all the costs. She covered the $22,000 deficit herself. "I had to back myself and I had to back the bigger vision." On the rise of all of us: "It's not about the rise of one of us. It's about the rise of all of us." About Sharon Winsor Sharon Winsor is a Ngemba Weilwan woman, award-winning Indigenous chef, and the founder of Indigiearth — a native food business grounded in over 30 years of cultural knowledge, community connection, and hard-won resilience. Born in Gunnedah, NSW, Sharon grew up foraging on country before bringing that knowledge to Sydney, then Mudgee, and eventually to the national stage. She is the creator and driving force behind the Australian Native Food Festival, the first of its kind and a founding member of the First Nations Bush Food Alliance, a peak body for Aboriginal and Torres Strait Islander peoples in the native food industry. In 2023, Indigiearth won the prestigious Outstanding Native Producer trophy at the delicious. Harvey Norman Produce Awards, and in 2026, she was named the inaugural Bill Granger Trailblazer of the Year at the Sydney Morning Herald Good Food Awards, presented by Kylie Kwong. People & Places Mentioned Kylie Kwong — Longtime ally, friend, and the person who told Sharon she belonged in the room at the Good Food Awards. Presented Sharon with the Bill Granger Trailblazer award Ben Shewry — Featured at the Australian Native Food Festival cooking demonstrations Karima Hazim — Also featured at the festival Aunty Beryl — Shared cultural stories on stage with Kylie Kwong at the festival Raylene Brown, Aunty Pat Torres (Kimberley), Sharon Brindley (Victoria) — Co-collaborators on the First Nations Bush Food Alliance, working together for over ten years Bill Granger — The award bearing his name, in partnership with his family, was presented for the first time at the 2026 Sydney Morning Herald Good Food Guide Awards. Indigiearth — Sharon's native food business, now including retail products, events, catering, Warakirri dining experiences, and more Carriageworks, Sydney — Host venue for the Australian Native Food Festival Gunnedah, Rocky Glen, Coonabarabran, Gulargambone, Mudgee — The country that shaped her Dates for Your Diary Australian Native Food Festival: 25–27 September, Carriageworks, Sydney, featuring the First Nations Bush Food Alliance industry trade day Resources & Links Indigiearth: Indigiearth.com.au First Nations Bush Food Alliance: Follow Sharon on social media for the relaunch announcement If you're a chef or a business that wants to use native ingredients respectfully, Sharon is open to masterclasses and conversations. Reach out via Indigiearth. Have a story to share or a topic we should dive into? Drop us a line. About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Keywords: Sharon Winsor Indigiearth Australian native ingredients bush foods Australia Indigenous food sovereignty Aboriginal food business First Nations bush foods native food cultural appropriation ethical sourcing native ingredients lemon myrtle quandong wattle seed bush food supplier Australia Indigenous chef Australia Australian Native Food Festival Carriageworks Sydney First Nations Bush Food Alliance Bill Granger Trailblazer Award Good Food Awards 2026 Kylie Kwong how to source native ingredients ethically Aboriginal owned food business Australia bush foods on restaurant menus native ingredients for chefs Australia@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

These oily fruits have been trending for millennia. Anney and Lauren dig into the history and science behind avocados.See omnystudio.com/listener for privacy information.

This week on the Go To Food Podcast, we're joined by one of the most influential figures in British food: Thomasina Miers. From becoming the first-ever MasterChef champion to building the iconic Oaxaca restaurant group, Thomasina has spent more than two decades transforming the way Britain thinks about Mexican food. Recorded live at the Ballymaloe Food Festival, this is a conversation packed with passion, honesty, and unforgettable stories.Thomasina takes us back to the moment a chance conversation with the legendary Clarissa Dickson Wright changed the course of her life, leading her to Ballymaloe Cookery School and eventually to Mexico. She shares the adventures, missteps, and inspirations that shaped her career, from making cheese in Ireland and shaking cocktails in Mexico City to launching one of the UK's most beloved restaurant brands.We also dive into the challenges facing hospitality today. Thomasina speaks candidly about rising costs, government policy, sustainability, regenerative farming, and why restaurants play a far bigger role in society than simply serving food. It's a fascinating look at the realities of running a successful restaurant group in one of the toughest trading environments the industry has ever seen.And of course, there are plenty of food recommendations along the way. From her favourite restaurants and dream foodie destinations to the ultimate Thomasina Miers feast, we cover it all. Insightful, inspiring, funny, and fiercely passionate, this is an episode every food lover, restaurateur, and aspiring entrepreneur will want to hear.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodGet 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

This international quick-service restaurant chain is the largest purveyor of pizza in the world. Anney and Lauren toss together the tech-driven science and history behind Domino's.See omnystudio.com/listener for privacy information.

Host Andrew Camp welcomes historian Mark Johnson, author of “American Bacon,” who explains how his work on Alabama barbecue led him to study bacon's shifting meanings. Johnson describes food as a narrative device for telling difficult histories and highlights a recurring theme of performance, including his claim that modern bacon enthusiasm can resemble minstrel-like impersonation, exemplified by a 1983 New York Times “In Praise of Bacon” cartoon mocking yet admiring a “Georgia mountain man.” The conversation traces bacon's role from a broad term for cured pork in colonial America, both staple and insult, through English associations of respectability with beef and mutton, and early U.S. debates that sometimes reclaimed bacon as humble republican virtue. In the 19th–20th centuries bacon became linked to Southern “backwardness,” fat, and health fears; by 1977 the USDA considered banning it over nitrites/nitrates. Bacon's resurgence is tied to distrust of dietary experts, low-carb culture, fast food, and upscale “rustic” Southern cuisine that can romanticize marginalized peoples without materially benefiting them, prompting discussion of systemic change, food deserts, and “culinary colonialism.”MARK A. JOHNSON, originally from Milwaukee, earned a PhD in history from the University of Alabama. Previously, he earned an MA from the University of Maryland and BA from Purdue University. He currently teaches at the University of Tennessee at Chattanooga and is the author of An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce and Rough Tactics: Black Performance in Political Spectacle, 1877–1932. His most recent book is American Bacon: The History of a Food Phenomenon. He resides in Knoxville, TN with his wife, Kate, and two cats, Peri and Remy.Follow Mark on Instagram: @baconscholarBuy American Bacon: The History of a Food PhenomenonFollow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Star Jam Ft. Chef Pilllai | RJ Rafi | Part 2 In this Star Jam episode, Chef Suresh Pillai sits down with RJ Rafi to unpack why mandi has become Kerala's most loved comfort food and what that says about our changing food culture. From affordability, speed and sharing culture to the unhealthy rise of mayonnaise with rice, he breaks down how we eat, what we waste, and why better meal planning can transform both our health and our household budgets.Chef Pillai also travels district by district through Kerala, recalling legendary small eateries, wood-fired beef spots and traditional meals that shaped his palate and philosophy on food. He talks about safe food as a basic right, the urgent need for better hygiene from fish and meat stalls to restaurant kitchens, and how collective responsibility from consumers, hoteliers and government can prevent food poisoning tragedies.Beyond food, he shares his personal journey from security guard to celebrated chef, his life-changing moves from Kollam to Kozhikode, Bengaluru and London, and how hard work, sacrifice and a bit of “universal timing” built the brand Chef Pillai is today. The conversation closes on personal branding, the realities of running a restaurant business, and why genuine passion will always matter more than quick profits.

Beverages made from parts of the roselle hibiscus have a beautiful color, a tart tang, and a place in the history of other red drinks. Anney and Lauren dip into the science and cultures behind hibiscus teas.See omnystudio.com/listener for privacy information.

“People think 'Irish food culture' is hot chicken rolls and Taytos — we need to change that”. So says zero waste Chef and Writer Orla McAndrew.Is this a perception that needs to be changed, what should Irish food culture look like?Orla joins Shane to discuss.

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, reflecting on their recent outing exploring posh pies and French patisseries. They dive into the textures, flavours, layers, and cultural history behind these baked delights, while also unpacking what an entremets is and the different techniques used to create it. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

This style of restaurant service is dinner and a show – where cooking dinner is the show. Anney and Lauren flip over the cultures and history behind teppanyaki (often known as ‘hibachi’ in the U.S.).See omnystudio.com/listener for privacy information.

Host Andrew Camp interviews writer and theologian Erik Freiburger about disability, belonging, and hospitality. Erik, a wheelchair user since a 1994 spinal cord injury, describes how his understanding of the word “disabled” matured, and explores whether disability is blessing or curse, concluding it is both/and, shaped by social exclusion, ableism, and human limits. They discuss prejudice and “whitewashing” (“aren't we all disabled?”), and how churches can treat disability as peripheral. Erik explains his pushback to a prior AI conversation, rooted in his wife Bonnie's 2014 loss of swallowing and their house church's struggle to practice Eucharist when she couldn't eat, leading them to broaden hospitality beyond food toward relationship and communal belonging. He urges churches to create cultures of care, advocate for dignity by going with marginalized people, and let neighbors shape theology (“the room is my theology”). Erik shares painful church experiences, links exclusion to “disgust” and purity logics, and finds hope in disabled Christians' perseverance.Erik Freiburger is a writer, theologian, creator, and storyteller whose work explores the intersections of disability, dignity, and hope. Holding a Bachelor's degree in Theology and a Master's degree in Religious Education with a focus on Missional Leadership, he brings both scholarly depth and lived experience to questions of belonging, justice, identity, and transformation within the disabled life. Writing on his Substack, At the Bottom of the Well (atthebottomofthewell.com), and hosting the Well Dwellers Podcast, Erik is creating spaces for voices from the margins and reflections on the sacred work of becoming. Rooted in a commitment to wonder and the dignity of all bodies, his work invites readers and listeners into deeper attentiveness to the mysteries unfolding at the edges of who we are and where we find ourselves in our society. Erik enjoys spending time with his wife, Bonnie, working out in his basement gym while listening to his expanding record collection, wheeling the park pathways around his city home, reading in-depth literature, and watching creative movies.This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

The Boyne Valley is such a unique and special place, perhaps most well known for its historical (Newgrange and the Hill of Tara live there) and mythological significance (the River Boyne runs through it, for starters). It also happens to be the place where farming in Ireland began, and so it should come as no surprise that this would be the place that birthed the Centre of Food Culture. The Centre is a social enterprise which believes that by preserving and celebrating Irish food culture, past, present and future, we will enhance people's relationship with food, connect them to the source of their food and the people who produce it.On this week's show, we speak with board member Olivia Duff and development manager Ella Ryan about how the Centre came to be, and how food is a sociological mouthpiece for everything else that is happening in the world. We talk about the depth of richness that's present in the Boyne Valley—from the quality of the soil to the storytelling rooted in mythology and Pagan tradition—and how that rich history can be leveraged to help connect people to the source of their food.We also discuss the idea of looking to the past to inform our vision for the future; the Irish Producer's Network; and the Centre's incredible annual Samhain Festival, which takes place every year in November.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com Get full access to Sunwise at katemccabe.substack.com/subscribe

Come sit down with us, we’ve got some sad news. This is not goodbye, but Savor is winding down.See omnystudio.com/listener for privacy information.

n this episode of the Global Fresh Series Podcast, we are joined by Athena Vorillas for an engaging discussion on Greece's vibrant food culture, agricultural heritage, and evolving fresh produce sector. From the deep-rooted importance of olives, citrus, and traditional Mediterranean ingredients to modern consumer trends and the role of fresh food in Greek society, Athena offers valuable insight into how Greece's culinary identity continues to influence both local markets and global perceptions. Discover the intersection of tradition, nutrition, and agriculture in one of the world's most historically rich food cultures.#greekfreshproduce #innovation #naxosfresh #freshproduce

This franchise has spawned a bounty of food- and drink-related merchandise and licensed products, from mundane to amusing to of dubious propriety. Anney and Lauren have a bad feeling about some of the strangest culinary tie-ins from the history of Star Wars.See omnystudio.com/listener for privacy information.

This tropical fruit with a thin, leathery skin doesn’t travel well, so it’s inspired all kinds of innovations to get it from tree to plate over the centuries. Anney and Lauren take a fresh look at the history and science behind lychees.See omnystudio.com/listener for privacy information.

Host Andrew Camp welcomes Matt Erickson, senior pastor of Eastbrook Church in Milwaukee and author of The Pastor as Gardener, to discuss gardening as a metaphor for pastoral ministry and discipleship. Erickson shares his family roots in gardening, favorite crops, and how crises—including the pandemic, racial justice tensions, and a friend's moral failure—led him to agrarian biblical imagery such as 1 Corinthians 3:5. He describes how themes like seed, compost, pruning, soil, and seasons reshape views of suffering, formation, place, and community, critiquing technological distraction, rootlessness, and efficiency-driven “exploiter” mindsets in favor of care and attentiveness. Practical steps include contemplative prayer and guarding attention. They explore how churches face seasons, including “winter” in North American decline, and why resurrection-shaped hope sustains faithful cultivation. BioMatt Erickson is a pastor, writer, speaker, and disciple of Jesus. Since 2010, Matt has served as the Senior Pastor at Eastbrook Church, an urban, multiracial church in Milwaukee, Wisconsin. Matt received a Bachelor of Arts degree in English and Christian Education from Wheaton College (IL), a Master of Divinity degree from Northern Theological Seminary, and a Doctor of Ministry degree from Western Theological Seminary (Holland, MI) in connection with the Eugene Peterson Center for Christian Imagination. He is the author of the recently published book The Pastor as Gardener: A Renewed Vision for Ministry. Matt is married to Kelly, who has served in various ministry roles and operates her own spiritual direction practice. Matt and Kelly are parents of three children, all in college or beyond.Follow Matt Erickson:Website: mwerickson.comSubstack: @mwericksonFollow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.See omnystudio.com/listener for privacy information.

In this episode of I'm an Artist, Not a Salesman, host Luis Guzman sits down with Herbert “TobiasEats” Tobias, a rising Latino entrepreneur who turned tough circumstances into a thriving brand rooted in food, culture, and community. What starts as a conversation about food content quickly opens into a deeper look at identity, hustle, and building something real without losing yourself in the process.Tobias breaks down how he went from struggling to afford meals to creating content just to fill his fridge, to now running Yummy Media Group and working with major brands, restaurants, and organizations across New Jersey. His story isn't polished or sugarcoated. It's about long nights, missed opportunities, learning curves, and figuring things out in real time. The episode highlights how resourcefulness and consistency can open doors that talent alone can't.There's a strong focus on restaurant marketing and content creation, but what makes this conversation hit is the intention behind it. Tobias doesn't just show food. He highlights the people behind it. From small business owners to chefs grinding 12-hour days, his approach is rooted in service over ego. That mindset is what helped him stand out in a crowded social media space, especially during a time when food content was just starting to take off.Luis and Tobias also get into the realities of entrepreneurship and creative work. They talk about the pressure to monetize everything, the danger of chasing attention, and the importance of building real relationships instead of transactional ones. There's a raw honesty here about getting distracted by fast money, losing focus, and having to reset. Tobias shares how staying grounded, leaning on his team, and reconnecting with purpose helped him level up both personally and professionally.Music, culture, and travel also play a big role in Tobias' journey. He opens up about using music as therapy, shooting videos in El Salvador and Puerto Rico, and how reconnecting with his roots helped shape his creative voice. It's not just about business growth, it's about personal evolution and finding clarity when things feel off.Some key moments and takeaways from the episode include:How TobiasEats started as a survival move and turned into a full-scale media brandWhy showcasing others can be more powerful than promoting yourselfThe role of team, loyalty, and trust in long-term successLessons from sales that translate directly into content and brandingThe truth about burnout, distractions, and staying disciplinedWhy not all money is worth taking, and how to protect your brandThis episode is a real look at what it means to build something from nothing while staying connected to your roots. If you're a creative trying to figure out how to grow without selling out, or a small business owner looking to understand how content can actually drive results, this conversation delivers both perspective and practical insight.To stay connected with I'm an Artist, Not a Salesman, follow the podcast on social platforms, subscribe for weekly episodes, and share this with someone building their own path. For updates, clips, and behind-the-scenes content, tap in with Luis Guzman and join the conversation around art, business, and what it really takes to make it work.

A Brit living in Australia, Christine Smith, also known as The Food Granny, travels with a different kind of passport, one that gets her invited into kitchens rather than just across borders. From sitting in village kitchens learning generational recipes, to discovering unexpected delicacies in places most travellers overlook, her journeys are driven by curiosity and connection rather than checklists. Food has taken her off the beaten track and into experiences that most tourists simply do not see. Check out her wesite:https://www.thefoodgranny.com.au/http://www.malcolmteasdale.com

Greg talks with Brian Alwan of Alwan and Sons about the Saint Sharbel Lebanese Food Festival, happening April 26th from 11 AM – 5 PM. He shares details about the menu, what guests can expect, and how the festival brings culture, community, and a love of Lebanese food together. Admission is $20 for adults and $15 for kids.See omnystudio.com/listener for privacy information.

Host Andrew Camp interviews religious ethicist and Northeastern professor Liz Bucar about her book, "Beyond Wellness: How Restoring the Religious Roots of Spiritual Practices Can Heal Us." Bucar shares her path into religious studies and explains how “spiritual salad bar” approaches—popular among Gen Z and driven by personalization and algorithms—can miss religious context, community, and ethical depth, sometimes causing harm. She critiques wellness culture's individual optimization and “toxic diet culture,” including moralizing food, ascetic restriction, and valorizing thinness, tracing these in part to mainstreamed strands of Christian theology. Bucar highlights religious resources for healthier food ways, using Ramadan to show fasting as communal, virtue-forming, and bounded by exemptions, and discusses Ayurvedic balance as an alternative to rigid good/bad food categories. The conversation emphasizes communal eating, hospitality, and flourishing beyond personal control.Liz Bucar is a religious ethicist and professor of religion at Northeastern University, as well as a certified intenSati and Kripalu yoga instructor. Her popular writing has appeared in The Atlantic, the Los Angeles Times, Teen Vogue, and The Wall Street Journal, and she is the author of four books, including the award-winning Stealing My Religion and Pious Fashion. She lives in Brookline, Massachusetts. For more about how religion shapes us all, even if we don't believe, subscribe to Liz's newsletter at LizBucar.com.Follow Liz Bucar:Order Beyond WellnessWebsite: lizbucar.comInstagram: @lizbucarSubstack: @lizbucarFollow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Dan Wang joins Ben Yeoh for a conversation about culture, ambition, and what different societies choose to value. They discuss why Silicon Valley can feel thinner-skinned and less culturally alive than it once did, why London remains rich in artistic life but struggles to build homes, infrastructure, and energy; and why China's extraordinary physical capacity has come with tighter limits on cultural expression. Along the way, they get into AI hype and real-world harms, censorship, food culture, neurodiversity in tech, opera, Shakespeare, theatre, writing craft, and Dan's advice for ambitious young people. Link to transcript and episode site: www.thendobetter.com/arts/2026/4/21/dan-wang-silicon-valley-culture-londons-building-crisis-and-chinas-cultural-squeezeChapters00:00 Intro: Dan Wang and Breakneck00:21 Why Tech Lacks Humour02:09 Silicon Valley and the Arts05:28 London Versus California08:31 China, Censorship, and Culture12:56 Food Culture in China and America18:58 AI Hype, Doom, and Real Harms23:04 Energy, Permitting, and AI Bottlenecks30:58 Why Britain Struggles to Build34:28 Neurodiversity in Silicon Valley37:04 Cadets, Discipline, and Rule-Breaking39:15 Philip Glass, Mozart, Verdi, and Wagner42:04 The Most American Shakespeare44:06 King Lear and Political Collapse45:31 What Dan Learned From the Book Tour48:09 Retyping Great Writers52:56 Reading Plays Aloud55:46 Why Arcadia Matters58:29 Do Playwrights Write Differently?01:01:38 Overrated, Underrated, Correctly Rated01:08:00 Markets Versus Real Value01:09:37 What Dan Is Reading Now01:10:21 Advice for Your Twenties01:13:24 Closing

This is a Vintage episode from 2005.Why This Episode MattersDr. Paul Rozin brings psychology into the dining room, explaining how culture shapes appetite, portion size, pleasure, and food anxiety.The episode gets at a question that still feels painfully current: why do Americans obsess over food and health, yet often get less pleasure and worse outcomes from eating?Paul's comparisons between American and French attitudes toward chocolate, cream, portions, and mealtime turn food culture into something concrete and memorable.Mark Pascal and Francis Schott push the conversation beyond nutrition into hospitality, and the cost of convenience.It's a smart conversation about food culture, health, enjoyment, and the way a society teaches people to eat.The BanterMark and Francis open with a spirited riff on okra, bone marrow, dry-aged steak, texture, and the common practice to sacrifice flavor for convenience.The ConversationDr. Paul Rozin, Professor of Psychology at the University of Pennsylvania, joins Mark Pascal and Francis Schott for a fascinating look at how different cultures think about food, pleasure, and health. He contrasts American habits of guilt, abundance, customization, and speed with the French emphasis on smaller portions, attention, ritual, and enjoyment. The result is a conversation about why some cultures spend more time eating, derive more pleasure from food, and often wind up healthier anyway. Mark and Francis extend that argument into restaurant life, fad diets, convenience culture, and the American habit of trying to solve food problems without changing the way we live.Timestamps00:00 – Okra, bone marrow, and why texture can make or break a food03:35 – Dry-aged steak, marrow, and the flavor of meat cooked on the bone08:20 – Why people sacrifice flavor for convenience11:00 – France, daily shopping, and why the meal is the point of the day14:00 – Smaller portions, less snacking, and why the French eat less16:20 – Pleasure, attention, and the difference between savoring food and inhaling it19:00 – Heavy cream, chocolate, guilt, celebration, and cross-cultural food associations23:00 – Customization, and what processed food teaches people to like28:15 – “We're doing it wrong”: the Guys on fad diets, whole foods, and American food anxietyBioPaul Rozin is a Professor of Psychology at the University of Pennsylvania and a leading scholar on the psychological, cultural, and biological determinants of food choice. He has studied how different societies think about food, pleasure, disgust, and health.The NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festival Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Send us Fan MailAria Collins is Grenadian-born, Brooklyn-raised, and now based in Charlotte, North Carolina. After moving south and losing easy access to Caribbean food, she started rethinking her relationship with food, health, and culture. She turned that journey into Prep and Ting, a Caribbean-centered approach to meal prep and intentional eating.In this episode, we talk about what it's like to crave the food you grew up on when you can't just run to the Jamaican spot or grab a roti. We dig into the cultural habits around food that Caribbean people carry like cleaning your plate, Sunday cooking rituals, how we prepare meals and how being intentional about those habits can change how you feel in your body without giving up the food you love.We also get Aria's personal experience with Lens 1 and Lens 2 of the Caribbean Diaspora Experience Model. Connect with Aria:Instagram: @prepandtingWebsite: www.prepandting.comSubscribe to the NewsletterSupport How to Support Carry On FriendsDonate: If you believe in our mission and want to help amplify Caribbean voices, consider making a donation. Get Merch: Support Carry On Friends by purchasing merchandise from our store. Connect with @carryonfriends - Instagram | Facebook | YouTube A Breadfruit Media Production

Host Andrew Camp welcomes writer and fellow podcaster Jeremy Jernigan to The Biggest Table to discuss faith, hospitality, and wine while comparing two pinot noirs: California's Meiomi (engineered for consistent, fruit-forward sweetness) and Oregon's Lemelson single-vineyard pinot (limited production, terroir-driven complexity). Their tasting becomes an analogy for faith, contrasting mass-produced certainty with nuanced growth. Jernigan shares the story behind his book The Edge of the Inside: after two decades in ministry and a dream lead-pastor role, conflicts during 2020 over engaging COVID and George Floyd's murder led to an elder-board ultimatum, his resignation, loss of community, and years in “liminal space.” The book traces moving from the “center” to the “edge,” rethinking inherited theology, and imagining how to move forward, emphasizing curiosity, composting past faith, and finding new communities.Jeremy Jernigan is a writer, speaker, and recovering megachurch pastor. After two decades in full-time ministry, including serving as a Lead Pastor, he now focuses on helping people rebuild their faith after it breaks. He's the author of The Edge of the Inside, and he hosts the weekly Rebuilding Faith series and the biweekly Cabernet and Pray podcast. Jeremy lives in Arizona with his wife and five kids.Follow Jeremyjeremyjernigan.comEdge of the Inside bookThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

In this week's Eating in Australia, airing over the Good Friday period, we take a look at Easter food traditions and share a zucchini salad that's perfect for your Easter table. - グッドフライデーにあたる今週の「オーストラリアで食べる」では、イースターの食文化に加え、イースターの集まりにピッタリのズッキーニーのサラダをご紹介します！

Sacramento sits in the heart of one of the world's richest agricultural regions, where chefs, farmers, and entrepreneurs are redefining regional food culture. Chef and restaurateur Brad Cecchi of Canon joins host Scott Syphax to discuss innovation in the kitchen,

What happens when convenience starts replacing common sense? In this episode of Girls Gone Gritty, Farley and Jennifer get honest about some of today's biggest health and culture trends, from lab-grown meat and hormone-related pain to the growing obsession with rapid weight loss drugs. They question what people are eating, what they are being sold, and how much of modern “wellness” is really about health versus profit, image, and instant results.The conversation also touches on aging, movement, inflammation, estrogen changes, and why doing your own research still matters. One of the strongest takeaways is that quick fixes often come with bigger trade-offs, especially when long-term effects are still unclear. The episode reminds listeners to think critically, pay attention to what their bodies are telling them, and not lose sight of the value of real effort, real food, and real connection.They close on a more hopeful note by spotlighting a woman creating offline community in a digital world, which ties the whole episode back to what really matters: health, honesty, and human connection.Episode Highlights:(0:00) Intro(3:21) Concerns About Lab Grown Meat(5:05) Estrogen, Aging, And Joint Pain(8:21) Stem Cells And New Hope(10:48) The Reality Of Rapid Weight Loss Drugs(14:15) Food Culture, Pharma, And Profit(17:06) America's Food Quality Problem(21:26) Social Media, Vanity, And Comparison(26:38) Got Grit Award And Camp Social(29:36) Song Of The Week(30:32) OutroSend us Fan MailSupport the showFollow us:Web: https://girlsgonegritty.com/Instagram: https://www.instagram.com/girlsgonegritty/More ways to find us: https://linktr.ee/girlsgonegritty

Chef Von on Hustle, Reinvention and Building Something Real What does it take to bet on yourself when there’s no backup plan? In this episode of HarmonyTALK, host Greg Frigoletto sits down with Chef Ryan Von Smith, known as Chef Von, a self-taught chef whose journey spans Los Angeles, New York, Las Vegas, and Macau. After leaving Scranton, Pennsylvania, in search of something bigger, Chef Von worked his way from the door - as a bouncer - at Tao Asian Bistro into high-pressure kitchens across the country. When COVID shut everything down, he returned home and started cooking out of his mom’s kitchen, turning a moment of uncertainty into Chef Von & Mom, a restaurant rooted in family, community and bold flavor. Since then, he has stepped back onto the global stage, placing third at the World Master Chefs Competition, winning the 2024 World Rice Championship, and appearing on Gordon Ramsay’s Next Level Chef. This conversation is about more than food. It’s about risk, resilience, reinvention and the confidence to build something real, twice. FOLLOW HARMONYTALK PODCAST @harmonytalkpodcast Join Our Mailing List: https://www.harmonytalkpodcast.com/signup Instagram: https://instagram.com/harmonytalkpodcast Facebook: https://www.facebook.com/harmonytalkpodcast YouTube: https://youtube.com/@HarmonyTALKPodcast LinkedIn: https://www.linkedin.com/company/harmonytalkpodcast https://harmonytalkpodcast.com/ Follow Host, Lisa Champeau: https://www.instagram.com/lisachampeau/ Email harmonytalkpodcast@gmail.com for sponsorship and guest opportunities! See omnystudio.com/listener for privacy information.

Host Andrew Camp interviews Anglican priest and writer Hannah Miller King about her book Feasting on Hope and how the Eucharist reframed her grief after her father died of cancer. King describes needing a bigger theological framework than “pray and hope,” finding healing and belonging through weekly communion, and seeing the Lord's Table as both comfort and a foretaste that stokes longing for God's coming kingdom. They discuss what churches miss when communion is infrequent, the formative power of embodied ritual, vulnerability in receiving with “empty hands,” and the wide-angle social implications of the meal for community, reconciliation, and justice, including responses to scarcity and food insecurity. King offers counsel for those hurt by church to grieve, be patient, and take manageable risks toward worship and relationship.Hannah Miller King is a priest and writer in the Anglican tradition. She has been a campus minister among conservatory musicians, an apartment minister in an urban highrise, and a parish pastor in large and small churches. She currently serves as the Associate Rector at The Vine Anglican Church in Western North Carolina. She is a contributing writer for Christianity Today and Holy Post Media, and is the author of Feasting On Hope: How God Sets A Table in the Wilderness.  Hannah holds a Bachelor of Arts in Music from Westminster Choir College and a Master of Arts in Religion from Redeemer Seminary. She is currently being schooled in the minutia of Star Wars (and other galactic battles between good and evil) by her three kids. Hannah's Website: hannahmillerking.comThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Hello!Today is Nowruz, the Persian/ Iranian new year.So I'm re-sharing with you this episode about Persian Culinary History and Culture through the millennia.Thinking of all the Iranian people who are suffering and wishing them only the best and hoping for a swift resolution to all the destruction inflicted upon them currently.In the vast region from Anatolia to Central Asia, a rite or a festival ushering Spring, and marking the new year is celebrated at around 20th or 21st of March. People in modern countries including Afghanistan, Azerbaijan, India, Iran, Iraq, Kyrgyzstan, Kazakhstan, Pakistan, Tajikistan, Turkey, Turkmenistan and Uzbekistan historically observe the Nowruz celebrations.Enjoy!LoveThe Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

In the season finale of the Culinary Journeys series, Chef Himanshu Saini, the chef behind the three-Michelin-starred Trèsind Studio, shares the travel experiences that have shaped his cooking. From Italy's slow food culture to Mexican street food, this episode explores how travel influences the way chefs think about food. Destination Highlights & Culinary Insights: 1. Italy - A culinary road trip. For Himanshu, Italy is where food, landscape and culture come together effortlessly. It's a place best explored slowly and through long drives, local restaurants and unforgettable dishes. • Road trip from Milan to the Dolomites. https://www.instagram.com/ristorantelido84/ • Exploring the vineyards of Franciacorta. https://www.instagram.com/franciacorta/ • Exploring the lively lake town of Desenzano del Garda. • Discovering the charm of Lecce in South Italy. • A pilgrimage to Naples to eat the best pizza in the world in Chef Franco Pepe's restaurant. https://www.instagram.com/francopepeingrani/ 2. Mexico - Street food and cultural crossroads. Mexico's street food culture is vibrant, regional and deeply rooted in history. • Why Mexican street food is one of the most exciting food cultures in the world. • Discovering the Lebanese influence in Mexico City. 3. India - The world's greatest street food culture. 4. France – The world's greatest destination for the culinary techniques. This special Culinary Series is brought to you by Emirates NBD Voyager Credit Cards. Connect with Himanshu at: https://www.instagram.com/chefhimanshusaini/ Thank you all for tuning in today! If you enjoyed this episode, please hit that subscribe button here, or on your favorite podcast platform. I'd love to hear from you! What destinations or journeys should we feature next? Drop a comment, leave a rating, or write a review - it truly makes a difference. Stay connected with me on Instagram @moushtravels to find out who's joining me next week. You can also explore all past episodes and destinations mentioned by our guests on www.moushtravels.com or in the episode show notes. Thanks for listening! Until next time, safe travels and keep adventuring.   "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Host Andrew Camp welcomes theologian and ethicist Michael Morelli to discuss artificial intelligence in relation to humanity, modernity, and the Christian table. Morelli defines today's “AI” as machine learning and generative systems that process vast data, perform tasks, and simulate personality, while noting debate about true sentience. They address AI's ubiquity, marketing that frames it as neutral, embedded biases in data and design, and the need for critical thinking and formation rather than shortcuts, especially in education. The conversation situates AI within late-modern acceleration, power, and influencer culture, alongside declining trust in institutions. Morelli contrasts AI's dot-connecting with the sacramental and communal power of baptism and Eucharist, which reveal deeper reality and foster unlikely relationships, shaping everyday eating and hospitality. They close with food reflections and Morelli's podcast and social links.Michael Morelli is the Associate Professor of Theology & Ethics at Northwest College & Seminary and ACTS Seminaries. Both are affiliates of Trinity Western University. He's also an adjunct professor of theology of at Trinity's Religious Studies and Nursing Schools. He has a PhD in Theological Ethics from the University of Aberdeen, Scotland and is the author of Theology, Ethics, and Technology in the Work of Jacques Ellul and Paul Virilio: A Nascent Theological Tradition (Lexington Books) and editor of Desert, Wilderness, Wasteland, and Word: A New Essay By Jacques Ellul and Five Critical Engagements (Pickwick). Follow Michael MorelliInstagram: @mchlmorelliSubstack: Personalist Manifesto(s)Podcast: Personalist Manifesto(s)This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Send a textOn this episode of the MySGV Podcast, I sit down with a Temple City raised creative who turned a lifelong love of food and travel into a full time career behind the camera and on the page. We talk about how growing up in the San Gabriel Valley shaped his palate, his point of view, and the way he tells stories that feel both personal and cinematic.He shares the pivot from advertising art direction and digital design into commercial and editorial work centered on food, travel, cocktails, portraiture, interiors, and lifestyle. We get into what it actually looks like to bet on your taste, build a portfolio, and keep showing up until your work starts landing in the rooms you once only studied from the outside.This conversation also goes deeper than gigs and gear. We talk about Cantonese Chinese and Laotian heritage, identity, and how culture shows up in the dishes we crave and the memories we chase. His work has earned recognition from the James Beard Foundation in both photography and writing, and his images and stories have appeared in major publications across food and travel media.If you love the SGV, care about craft, or you are considering your own leap into a creative career, this episode will hit. Watch the full interview, then check out his work and writing, and follow along on Instagram at @dylanjho_______________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

George Arango (Mr.Eats305) joins the Bullpen Mafia for a wide‑ranging conversation that blends Miami culture and lifelong baseball fandom.We kick things off with stories from the USA gold‑medal celebration, including unforgettable moments with Matthew Tkachuk. George walks us through the origins of Mr.Eats305, whether food was always in his DNA, and how his platform grew into a must‑follow brand.From there, we dive into his baseball roots: growing up a Marlins fan, his favorite memories, and his personal Marlins Mount Rushmore. We get into stadium eats, hot‑dog philosophy, and which restaurant he'd add to loanDepot park if he had the keys.We wrap the episode by cracking open vintage 2003 Topps packs for a little nostalgia hit.

Host Andrew Camp welcomes Amar Peterman, a constructive/public theologian, to discuss Peterman's forthcoming book, "Becoming Neighbors: the Common Good Made Local" (Eerdmans), releasing March 12. Amar argues the common good must be built locally by actually knowing and loving the people across the street, rather than assuming a universal or national common good. Using the potluck table as the book's guiding metaphor, Peterman contrasts potluck with the “melting pot,” emphasizing that people bring distinct “dishes” (stories, beliefs, traditions) that can be appreciated alongside one another in a shared, community-owned space where everyone is both host and guest. They address why interfaith engagement matters, warning that a “common good” good only for one group becomes tyranny, Christian nationalism, or authoritarianism. Drawing on Augustine's “use and enjoyment,” Peterman cautions against using neighbors or the table instrumentally and argues neighbors are to be enjoyed as ends in themselves in God; he critiques control and domination as things wrongly treated as ends. Peterman outlines practices of neighbor love—compassion, humility, translation, resonance (via Hartmut Rosa), lament, and accompaniment (via Paul Farmer, Partners in Health, and Gustavo Gutiérrez), presenting accompaniment as long-term, dignifying companionship rather than short-term charity. They discuss joy as intertwined with hope and resurrection while rejecting shallow “happy” platitudes that avoid lament, and they reflect on compost and gardening as slow, local work that can yield surprising “new life” beyond one's control. Amar D. Peterman is a constructive theologian, working at the intersection of faith and public life. He is the founder of Scholarship for Religion and Society LLC, and the former assistant director of civic networks at Interfaith America. Peterman holds an MDiv from Princeton Theological Seminary and is currently a PhD student at the University of Chicago's Divinity School. He is the author of Becoming Neighbors: The Common Good Made Local (published by Eerdmans). His writing and research have been featured in Sojourners, Christianity Today, The Christian Century, The Fetzer Institute, The Berkley Forum, and The Anxious Bench. He also publishes regularly on his Substack, This Common Life.Follow Amar Peterman:Instagram: @amarpetermanFacebook: @amarpetermanSubstack: This Common LifeThis episode of the Biggest Table is brought to you in part of Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com.

In this episode of The Biggest Table, host Andrew Camp delves into the intersections of food, theology, and the psychological theory of disgust with Paul and Billie Hoard, who co-authored the book Eucontamination. Paul, a licensed counselor and psychoanalytic psychotherapist, and Billie, a trans woman and writer, discuss how concepts of disgust operate at both individual and sociological levels, impacting relationships within the church and society. They explore the theological implications of disgust, the transformative power of love, and how practices like the Eucharist and foot washing can help Christians move past disgust reactions to foster intimacy and community. They also share personal anecdotes, discuss their fondest and least favorite foods, and emphasize the critical importance of sharing meals to experience God's love and grow in fellowship.Paul Hoard, PhD, LMHC, is a licensed counselor, psychoanalytic psychotherapist, and associate professor of counseling psychology at The Seattle School of Theology and Psychology. His scholarship focuses on Lacanian psychoanalytic theory, sexuality, white-body supremacy, perpetration-induced traumatic stress, and the theological logic of disgust. He has spoken and published internationally on topics including purity culture, trauma, eucontamination, and the intersections of theology and psychoanalysis. In addition to his academic work, Dr. Hoard maintains a private counseling practice and provides clinical supervision and consultation. He is the co-author, with his sister Billie Hoard, of the book Eucontamination: Disgust Theology and the Christian Life.Paul's Substack Billie Hoard is a trans woman, teacher, writer, and something of an Anabaptist radical. Together with her brother Paul, she is the author of "Eucontamination". Billie holds an MA in liberal arts from St. John's College & she writes about queerness, fairy tales, C. S. Lewis, theology & philosophy.Billie's SubstackThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chef Jeff Strauss, the creative force behind Oy Bar and Jeff's Table, about his journey from Hollywood comedy writer to LA food innovator.   "I have cooked with joy and passion and love for most of my life," he says.   For more than 30 years, Strauss worked as a writer and producer on shows like Friends, Dream On, and Reba, all while quietly nurturing a lifelong love of cooking and bringing people together through food. Encouraged by his wife, who was also in the biz, he finally took the leap , opening Jeff's Table in 2019 and Oy Bar in 2022.   Jeff Strauss talks about his Jewish and food-lover roots and chef origin story. He also dives into his deep appreciation of global flavors - and how they inform his cuisine, his love of Los Angeles' multicultural food scene, and his philosophy that "food is a way that cultures speak to each other, even when sometimes the cultures themselves won't talk." The chef also shares his recipe for Emergency Jewish Deli Dill Pickles, which you can find at JewishJournal.com/podcasts.   Learn more at OyBarLA.com and JeffsTableLA.com, and follow @OyBarLA and @Jeffs___Table on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

In this episode of The Biggest Table, host Andrew Camp talks with Dr. John Anthony Dunne, an associate professor of New Testament at Bethel Seminary. Dr. Dunne shares his journey from a fundamentalist Baptist background in Las Vegas, Nevada, to becoming an aficionado of fine beverages and an expert on the biblical theology of alcohol. The conversation covers the best craft beers shared at academic receptions, the significance of wine, beer, and spirits in both his personal life and biblical texts, and the profound impact of these elements on Christian worship and spirituality. Dr. Dunne also discusses his latest book, 'The Mountain Shall Drip Sweet Wine: A Biblical Theology of Alcohol,' which explores the nuanced themes of alcohol in the Bible and its implications for modern believers.Dr. John Anthony Dunne earned his PhD in NT at the University of St Andrews (in Scotland) under the supervision of Prof. N. T. Wright. He is an associate professor of NT at Bethel Seminary (in Saint Paul, MN), where he has taught since 2017, and he's the author or editor of ten books, including, most recently, The Mountains Shall Drip Sweet Wine: A Biblical Theology of Alcohol (published by Zondervan Academic). Born and raised in Las Vegas, NV, John enjoys hosting cocktail parties, tasting events, and the annual SBLAAR reception at AAR/SBL each year, which is an international craft beer bottle share event.Connect with John Anthony DunneTwo Cities PodcastInstagram: @johnnypepper2Facebook: @johnnypepper2This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Episode Description This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another.The BanterMark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d'—setting the stage for a broader discussion about how food and restaurants were experienced at the time.The ConversationThe Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas.The Inside TrackThe Guys share why Melissa's restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing.Guest BioMelissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s.Timestamps00:00 – Episode Start 03:30 – Restaurant Reviews in the Mid-2000s 08:40 – Melissa Hamilton Joins the Conversation 12:40 – What's Great about Saveur Magazine15:15 – Community Feasts and Dinner Parties 22:00 – Cohesive Articles and Themes in Saveur35:00 – Wrap Up with an Amusing Ad InfoRuth Reichl episode of The Restaurant Guyshttps://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-vThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2005Episode DescriptionMary Ann Esposito, pioneering host of PBS's Ciao Italia, the longest running cooking show, joins the Restaurant Guys to discuss authentic Italian cooking before it was trendy. The conversation explores traditional Italian cuisine, regional cooking, food television, and how Italian food in America drifted from its roots.The BanterThe Restaurant Guys open with a candid—and humorous—discussion of dieting culture in America, demonized foods, and what happens after a few months of eating sausage and whipped cream. The ConversationThe Guys welcome Mary Ann Esposito, the host of PBS's Ciao Italia and one of the earliest voices of authentic Italian cooking on American television. Mary Ann reflects on teaching traditional Italian cuisine, the foundations of regional cooking, and how Italian-American food evolved away from its origins. She also shares practical insights on bringing authenticity back into everyday cooking—without turning weeknight dinner into a chore.The Inside TrackMark and Francis reconnect with Mary Ann, recalling a memorable visit at their New Brunswick, NJ restaurant in 2005. They revisit her long-running culinary tours to Italy—and discover she's still hosting them in 2026—proving that some food traditions don't just endure, they keep evolving.Timestamps01:12 – What's Wrong with a Pasta Dinner? 02:07 – Bad Diet Trends and Misunderstood Italian Food 06:35 – Mary Ann Esposito and Family Recipes 12:15 – The Cuisine of Sicily and Regional Italian Cooking 20:00 – The Quest for the Perfect Cannoli 24:30 – Preserving Authentic Italian Cuisine 29:30 – Finding Time to Cook Well at Home 32:00 – Leaving a Legacy in FoodBioMary Ann Esposito is the longtime host of PBS's Ciao Italia and a leading voice in Italian cooking in America. An award-winning author and teacher, she has spent decades sharing traditional Italian cuisine and shaping how home cooks understand regional Italian food.InfoMary Ann's recipes, tours and other infohttps://www.ciaoitalia.com/Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In this episode, we travel to Australia to explore Native Australian bush foods and the deep cultural knowledge behind them with Auntie Dale Chapman — Aboriginal chef, educator, and founder of My Dilly Bag.With more than 25 years at the heart of Australia's bush food movement, Auntie Dale shares how Indigenous food knowledge has been passed down for over 65,000 years through storytelling, seasonality, and deep connection to Country. We talk about powerful native ingredients like lemon myrtle, wattleseed, bush tomatoes, and bunya nuts, how food acts as medicine, and why sustainability and respect for land are central to Aboriginal foodways.This conversation goes far beyond recipes — it's about culture, wellness, education, and honoring the world's oldest continuous living food traditions.Connect with Auntie Dale: - mydillybag.com.au- Instagram: @my.dillybag- Facebook: My Dilly Bag

Hush Loudly host Jeri Bingham speaks with KJ Kearney, the James Beard award-winning, Telly award-winning and Emmy-nominated powerhouse behind Black Food Fridays. Listen in as KJ talks about how he created this popular brand @BlackFoodFridays and his plans for the future. He also talks about his career of serving the public and local communities, as well as […]

This week, we're welcoming our very first chef to the podcast — and we couldn't have asked for a better one. Chef Stephen Barrett joins us for a rich, thoughtful conversation about food, place, and the communities that shape how we eat.   Stephen grew up in Goose Bay, Labrador, where culture, community, and resourcefulness played a huge role in his relationship with food. That early experience continues to inform how he cooks, eats, and thinks about food today — from the importance of process and tradition to the realities of food insecurity and access.   We talk about what first drew Stephen to cooking, how global travel and culinary school in Melbourne, Australia expanded his perspective, and why the restaurant industry isn't always as romantic as it's made out to be. Stephen also shares practical kitchen tips, staple ingredients worth keeping on hand, and what actually makes a great meal beyond the plate.   Along the way, we dive into some of his favourite foods, restaurants, road trip destinations, and atmospheres across Nova Scotia — all while Stephen generously highlights and celebrates others in the industry. His passion for cooking, storytelling, and community shines through in every part of the conversation.   Stephen is the founder of Seasoned Plate, which has been showcasing high-quality local food and drink since 2015 through honest, transparent, and expert recommendations and reviews. He's a familiar face on CTV Morning Atlantic, a past Guest Chef at Taste of Georgetown, and was named Influencer of the Year by the Restaurant Association of Nova Scotia in 2019. This episode is a love letter to food as culture, connection, and craft — and a reminder that what we eat is always shaped by where we come from.   Watch this episode on YouTube: https://www.youtube.com/@mikeandkristen   Join our Patreon: https://www.patreon.com/c/mikeandkristen   Us on the web: www.mikeandkristen.ca Instagram: www.instagram.com/mike_and_kristen/ Facebook: https://www.facebook.com/mikeandkristencreative Shoot us a message! Say hello, tell us who you think we should have on the podcast, and your deepest and darkest secrets: mikeandkristencreative@gmail.com  Review our book "You and Me" on Amazon (it helps a lot!!): https://amzn.to/3qqNCMo Intro song: “A Day in the Life" Outro song: “The Show" both by Mike (Michael S. Ryan) from his upcoming 88 song project Power Chords Mike's site: www.michaelsryan.com Kristen's site: www.kristenherringtonart.com   Stephen's site: https://seasonedplate.ca/   Stephen's IG: https://www.instagram.com/seasonedplate/?hl=en

Hotel food & beverage only works when culture, consistency, and leadership line up — and that's exactly what this #NoVacancyNews conversation explores. I'm joined by Greg McGowan, Regional Director of Food & Beverage for Kolter Hospitality and Executive Chef at Hyatt Centric Las Olas Fort Lauderdale, recorded on site in South Florida. Greg's path through country clubs, hotels, and leadership roles gives him a grounded view of what actually keeps F&B teams strong over time — especially in high-volume, full-service environments where turnover, burnout, and guest expectations collide. We talk about:

In this episode of The Biggest Table, host Andrew Camp engages in a rich conversation with Michael Twitty, a renowned culinary historian, food writer, and author of acclaimed works such as 'The Cooking Gene' and 'Kosher Soul.' Twitty provides insightful commentary on his journey and his role in culinary history, emphasizing the significance of food as a medium for experiencing and expressing cultural identity, spirituality, and community. They discuss the broad and diverse nature of Southern cuisine, its historical context, and the intertwining of various cultures that shape it. The discussion also touches upon the challenges faced by people of color in getting their culinary stories published, and Twitty's motivations behind writing his latest cookbook, 'Recipes from the American South.' The episode underscores the profound connections between food, culture, and empathy, as well as the importance of storytelling in preserving culinary heritage.Michael W. Twitty is an acclaimed culinary historian, and author of the two-times James Beard Award-winning book The Cooking Gene, as well as Rice and Koshersoul. He has written for many publications and been featured throughout print and broadcast media, including the Guardian, The New York Times, The Washington Post, PBS, and NPR's The Splendid Table. He has given over 500 public talks and appeared in numerous series, including Taste the Nation and High on the Hog.Follow Michael on Instagram: @thecookinggeneThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

What Do We Still Love? A Needed Reset in a Chaotic America | Karel Cast 26-02 Every day seems to begin with another headline designed to exhaust us. As Donald Trump's ongoing assault on American norms continues to dominate the news cycle, it's easy to wake up angry, anxious, or defeated. But today's episode asks a different — and necessary — question: What do we still love? What moments in your day bring warmth, comfort, or joy? Is it your dog? Cooking a favorite meal? Sharing food? Small rituals that remind you who you are? In this episode, Karel explores why remembering what we love is an act of resistance — and why grounding ourselves in simple joys may be essential for surviving this political moment. Plus: What do Germany, Turkey, Italy, Brazil, and Mexico all have in common? The answer may surprise you — and reveal something important about culture, food, and national identity. The Karel Cast delivers smart, unfiltered conversation on current events, culture, and modern life — without the shouting.

In this episode of the Walk-In Talk Podcast, Carl sits down with Chef Massimo Orlando and Jack Ross for a powerful conversation about Italian heritage, food culture, and the stories that shape who we are.   Chef Massimo Orlando shares his journey from growing up in Italy and learning to cook in his grandmother's kitchen to working professionally at a young age in the kitchens around Lake Como. His path took him across the ocean to Miami Beach and eventually to California, where he built a life, a career, and a community. Massimo opens up about mentorship, immigration, the impact of the pandemic, rebuilding after loss, and how mental health and therapy changed his leadership and outlook on life. He also discusses his role with A.P.C.I. North America and the mission to protect and promote real Italian food and culture in the United States and Canada.   Joining the episode in the studio is Jack Ross, the creator of YO! Meatball. Jack is a home cook whose Sicilian family recipes are rooted in tradition, comfort, and the Sunday table. While cooking his signature meatballs live, Jack shares how family food traditions became a way to connect with community and preserve heritage outside of the professional kitchen. This episode explores two different paths connected by one common thread. Food as memory, identity, resilience, and connection.     Brand & Industry Partners • Metro https://www.metro.com • RAK Porcelain USA https://www.rakporcelain.com/usa • Pass the Honey https://www.passthehoney.com • Aussie Select https://www.aussieselect.com • Ibis Images Studio https://www.ibisimages.com Official Trade Show & Event Partners • New York Restaurant Show https://www.nyrestaurantshow.com • California Restaurant Show https://www.californiarestaurantshow.com • Florida Restaurant Show https://www.floridarestaurantshow.com • Pizza Tomorrow Summit https://www.pizzatomorrowsummit.com • U.S. Culinary Open at NAFEM Show https://www.usculinaryopen.org Cause & Community Partners • The Burnt Chef Project (Mental health advocacy in hospitality) https://www.theburntchefproject.com • Operation BBQ Relief https://operationbbqrelief.org • Hogs for the Cause https://hogsforthecause.org • Sustainable Supperclub https://www.sustainablesupperclub.com

"Next Level Chef" winner, Pyet DeSpain discusses her debut cookbook Rooted in Fire: A Celebration of Native American and Mexican Cooking. The recipes showcase traditional Native American ingredients, techniques and approaches, and how they connect with traditional and modern Mexican cooking.