Podcasts about food director

Finding success as a personal brand, balancing creative work with financial sustainability, and leaving YouTube for Substack with Carla Lalli Music. ----- Welcome to episode 511 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Carla Lalli Music. The Cost of Content and Why Carla Lalli Music left YouTube Carla Lalli Music has been a fixture of food media for the last 15 years, including six years as the Food Director of Bon Appetit. You might also know Carla from her incredibly popular YouTube series, Carla's Cooking Show, her two cookbooks (with a third one in the works!), or her Substack newsletter, Food Processing. In this interview, Carla dives into her recent viral Substack post about her decision to leave YouTube, including her transparent breakdown of the costs of creating content on YouTube (spoiler alert: she was losing money). Carla also explains more about why she doesn't create recipes for SEO and how she uses connection with her audience as her north star when making business decisions. Three episode takeaways: How to find success as a personal brand — Carla has created a business rooted in her personal brand and exceptional and reliable recipes rather than focusing on SEO. She prioritizes authentic connection with her audience, entertainment value, and community over crafting content purely for algorithmic success, a strategy that she is hopeful will help her recipes and content stand out in the age of AI. The challenges of balancing creative work with financial sustainability — Despite the joy she (initially) found when making YouTube videos for her channel and a team she loved collaborating with, the financial reality of her video production costs ($3500 per video) and the declining and limited revenue from Google ads led Carla to reevaluate her place on the platform. In addition, the tight production schedule required to produce four high-quality recipe videos a month left Carla with little bandwidth to create content for Substack or her upcoming cookbook. How to recognize when something is no longer serving you or your business — After producing 177 full-length episodes for Carla's Cooking Show, Carla's decision to step away from YouTube was ultimately a choice based on finances, psychological toll, limited bandwidth, and diminishing returns. Carla and Bjork discuss the sustainability of content creation on platforms like YouTube and how creators have to analyze what is moving the needle in their business and, ultimately, what kind of creator they want to be. Resources: Carla Lalli Music Food Processing Bon Appetit Omega The True Costs of Being on YouTube That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week: A Cookbook Follow Carla on Instagram and YouTube Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Clariti. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

With the holidays around the corner, people are need of food, shelter, and much more - all it takes is one meal - and Lonnie Pearson talks about that - he serves as the Food Director at Union Gospel Mission Twin Cities!

In today's episode we're exploring the Antipodean influence on London's brunch culture and finding out how this unique style of hospitality made its mark in the UK capital's fiercely competitive casual dining scene. We'll be speaking with the founders behind three of London's iconic Antipodean-inspired all-day restaurants to find out how brunch culture has evolved across the city, and how they design and develop their mouth-watering menus. We'll hear from Miles Kirby, Co-founder and Chef Director, Caravan Restaurants and Caravan Coffee Roasters, Shelagh Ryan, Co-founder and Food Director, Lantana, and Elliot Milne, Founder, Milk Beach.Credits music: "Hold on to Us" by The Dunwells, Daisy Chute and Holly Rogers in association with The Coffee Music Project and SEB CollectiveSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Get ready for super-big, super-soft, and super-rich chocolate chip cookies. Learn more about your ad choices. Visit megaphone.fm/adchoices

We celebrate Goop's big 15 with limited edition beauty products, Gwyneth's Vogue 73 Questions interview, a AMA Goop pod with a call from our favorite ex-Food Director, Dr. Gross's lip vibrator, a $2500 vase and more! Hosted on Acast. See acast.com/privacy for more information.

In this weeks edition the crew brings back Troop PVD's Food Director and culinary guru JT! R2D runs it back a little on JT's past episode 39 and the establishments that are still rocking and the ones that have closed doors.. The crew gets very off topic about consumption of human meat and cannibalism but eventually tie it back to this years PVDfest plans vs. how it has been done in the past. The juice on Mayor "Frownee" and the changes to expect to the treasured city festival as well as JT's experience watching it mature through the years in Providence. Will 2023 be the end of the festival or just a hiccup in its history? 

On this weeks episode of Farming for Health, Dr. Amy chats with Dawn Perry. Dawn Perry is a writer and cookbook author, currently working on her first cookbook (Simon & Schuster, Spring ‘22). She is the former Food Director at Real Simple where she oversaw recipes and food content on all platforms. After stints in both the pastry and savory kitchens at Mike Tusk's Quince restaurant, Dawn made her way back east where she worked as a private chef for several years before making her way into food media. Dawn's first gig in editorial was cross-testing recipes for Martha Stewart's Cupcakes which should have won her a medal, but instead earned her a full-time position developing recipes and food styling as Associate Food Editor at the much beloved Everyday Food (RIP). She moved on to work in the test kitchen at Real Simple (her first tour) where her “The Only Cake Story You'll Ever Need” was nominated for an IACP award. In it, she paired 2 essential cake recipes with 27 frosting, filling, and decorating ideas for a grand total of 256,620 combinations. (It's true, they did the math.) As Senior Food Editor at Bon Appétit she developed recipes for features and regular columns and collaborated with restaurant chefs and food personalities including Naomi Pomeroy, Joshua McFadden, and Mimi Thorisson. Assuming the role of BA's first ever Digital Food Editor she wrote popular web columns, helped launch the BA's Best series, and starred in instructional videos including “Test Drive” and “I Effed It Up”. Dawn shepherded the 2014 and 2015 Food Lover's Cleanse and was instrumental in Bon Appetit's landmark partnership with IBM's Chef Watson. She spoke about that experience on The Sporkful and at South by Southwest 2015. Dawn contributed to BA's James Beard award winning “Cook Like a Pro” package and represented the brand in television appearances including spots on The Today Show. Dawn left Bon Appétit to work with meal kit delivery service Martha & Marley Spoon, as their culinary content editor. As employee number 9 of the startup her recipes were cooked and eaten in more than 5,000 homes every week. Dawn's recipes and writing have been featured on Epicurious, Tasting Table, Food & Wine and Extra Crispy, in Southern Living, Country Living and on The Lonely Hour. She has more than 17K organic Instagram followers who are especially fond of her Dinner With Dawn Instagram stories series. She is the author of Short Stacked Editions' Cucumbers (Summer 2017). She lives in Brooklyn (like everybody else) with her husband and two kids.

What happens when you engage our youth with respect, information, and opportunity? You create a mechanism for success, a thirst for understanding, and encourage hope that can change the world, one student, one school, and one community at a time. Todd chats with Eric Span, Food Director at Sweetwater UHSD, about the investment his district has made in the future.

Molly and Andrea talk with author and former Food Director at Bon Appétit, Carla Lalli Music, all about the voice in the void and finding an audience. She discusses her career path, performing as herself and her thoughts on social media along with the advice she received that helped create her unique writing voice. She shares some insights on economy in recipe writing, style sheets and self-editing and how to fill up the inspiration bank. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella  MentionsCarla Lalli MusicWebsiteYoutubeInstagramPodcast Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showWhere Cooking Begins by Carla Lalli MusicThat Sounds So Good Carla Lalli Music

Claire Tansey, meal planner extraordinaire wows us with simple ways to get dinner on the table without stress. A food pro, working mom, and solopreneur, Claire takes us through the 5 types of food planning styles - see if you can identify your preferred method. She even reveals which one works best for Catherine. Claire explains how a customized meal plan can be the gateway to easier, happier, and more fun dinner times. And she offers ideas for quick and easy backup plans and meals on the run. Meal planning doesn't have to be a drag. Tune in to learn how! About Claire: Claire Tansey is Canada's Master of Mealtime. She is the author of national bestsellers Dinner, Uncomplicated (2020) and Uncomplicated (2018). She's been in the food business for over 20 years as a restaurant cook, night baker, test kitchen manager and food critic. Along the way she sang lead in a rock band, got a master's degree and was Food Director of Chatelaine. Claire is a guest expert on Cityline and CBC Radio and she runs a virtual cooking school where she inspires home cooks with easy, delicious recipes.   Originally from Montreal, Claire lives in Toronto with her partner, Michael, who eats everything and their son, Thomas, who does not.     Links: learn.clairetansey.com Back Pocket Dinners: https://learn.clairetansey.com/bpds-three-faves Book: Dinner Uncomplicated About Catherine To learn more about your host, Catherine Avery: Productivity by Design To connect with Catherine: Productivity Breakthrough Session *We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Free Guide: Tame your ADHD Brain Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode Notes Tara Bench is a veteran in the food publishing and magazine industry, and a trained chef. She has over 20 years of experience, with prominent roles as Food Editor at Martha Stewart Living and Food Director at the Ladies' Home Journal, and is also known for her site, Tara Teaspoon. She is celebrating the release of her new book, Delicious Gatherings: Recipes to Celebrate Together.   In this episode, Tara shares all about cooking with her mom growing up, her career as a food stylist and now book author and blogger, and the inspiration behind her new book. Learn more about Tara at https://tarateaspoon.com Follow Tara on Instagram: @tarateaspoon

We are joined by Food Director and Editor-In-Chief of Shichimi Magazine, Kaoru Mitsui, to chat about the debut of her magazine that mixes art, photography and food.  She shares with us her early start as a caterer, her journey to being a Food Coordinator in Japan and the publication of her first zine. Then we dig deep, way deep, into the archives to hear the high-energy street performing band Moon Hooch, who performs live and explains what it's like to be a busker.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

In this episode, I chat with world traveller and advocate for tossing your bucket list Heather Greenwood Davis about how to think about and tackle travel now that restrictions are being lifted, and maybe, just maybe we can start returning to the new normal. Next up cookbook author Claire Tansey tells us how to get dinner ready faster than a trip to your favourite frozen food aisle and back. So jet planes, and fast cooking all in this episode. The COVID Departure Lounge In 2011 Heather Greenwood Davis was a successful but miserable litigation lawyer in Toronto. She'd dreamed of travelling the world with her husband Ish and her two sons, Ethan and Cameron. A one year window opened up on that dream and the unhappy Greenwood Davis, family in tow, leapt out of it. What she learned in that year-long journey, about living for now and not deferring your dreams, can serve us well now as we contemplate travel into a world very different from the one we left behind when we shut our doors and donned our masks. You can learn more about Heather here https://heathergreenwooddavis.com Uncomplicated Cooking Now, it's time for a short conversation about living responsibly on our planet, brought to you by Oroweat Organic Bread. Great Taste that's Sustainably Baked. Claire Tansey has been a cook, a baker, a cooking teacher a restaurant critic the Food Director of Chatelaine and a singer in a rock 'n' roll band. Along the way, she's learned to cook in uncomplicated but delicious ways. Her new cookbook, Dinner Uncomplicated unpacks some great ideas about how to cook a meal in less time than it takes to listen to Bohemian Rhapsody and Stairway to Heaven back to back. I talked to Claire about fast cooking and why that can also be sustainable cooking. You can find her latest book here and you can find her website at https://www.clairetansey.com End Notes Want more Harrowsmith? No problem. Visit our website. Or you can check out Harrowsmith Magazine on selected newsstands across Canada or you can order subscriptions online at harrowsmithmag.com. By the way, the music in the podcast? It's by good ol' Canadian singer, composer and friend of the 'cast, David Archibald. You can find more of his music at his website, davidarchibald.com.

If you've ever watched a YouTube cooking video, there's a good chance you've encountered Carla Lalli Music, the former Food Director for Bon Appetit, and the author of two NYT bestselling cookbooks: Where Cooking Begins (which won the James Beard Award for Best General Cookbook) and, her latest, That Sounds So Good. In today's session, Carla talks all about growing up with her journalist parents (her mom was a restaurant critic), how she differentiated from them, how she made the decision to go to culinary school, and how she got her start in food magazines. We also learn about her cookbook writing process, if she can ever know when a recipe's going to go viral (spoiler: she can't!), why she doesn't own a microwave, and what her sons have learned from watching her cook. See acast.com/privacy for privacy and opt-out information.

Feeding your baby, meal prepping, or even just making a simple dinner for your family can seem like overwhelming tasks when you're trying to juggle the care of kids and keeping your household together. Today we talk to Food Director at Real Simple, freelance writer, culinary instructor, and personal chef Jenna Helwig about how we could keep it simple in the kitchen!

เขาว่ากันว่า Bite Me คือซีรีส์กินได้ แล้วใครจะมาบอกเล่าเรื่องนี้ได้ดีไปกว่า Food Director ของเรื่องอย่าง “เชฟปิง-สุรกิจ เข็มแก้ว” ที่ออกแบบและรังสรรค์อาหารทุกจานภายในเรื่อง เบื้องหลังอาหารแต่ละจานล้วนมีที่มา World Y จึงเป็นที่แรกที่เชฟจะมาบอกเล่าถึงสิ่งนั้น และยังมีบทบาทอื่นๆ ที่เชฟเป็น ไม่ว่าจะนักแสดง ผู้สอนการทำอาหารให้นักแสดง และผู้กำกับภาพอาหาร ที่ซ่อนความน่าสนใจของซีรีส์เรื่องนี้เอาไว้อีกเพียบ #SalmonPodcast #SalmonHouse #WorldY #โลกทั้งใบให้วายอย่างเดียว #วงการวาย #จิ้นวาย #พี่ตั้มน้องเนย #ส่งร้อนเสิร์ฟรักBiteMe #BiteMeซีรีส์กินได้ #BITEMETHESERIES #ChefPing #WorldYxChefPing Learn more about your ad choices. Visit megaphone.fm/adchoices

เขาว่ากันว่า Bite Me คือซีรีส์กินได้ แล้วใครจะมาบอกเล่าเรื่องนี้ได้ดีไปกว่า Food Director ของเรื่องอย่าง “เชฟปิง-สุรกิจ เข็มแก้ว” ที่ออกแบบและรังสรรค์อาหารทุกจานภายในเรื่อง เบื้องหลังอาหารแต่ละจานล้วนมีที่มา World Y จึงเป็นที่แรกที่เชฟจะมาบอกเล่าถึงสิ่งนั้น และยังมีบทบาทอื่นๆ ที่เชฟเป็น ไม่ว่าจะนักแสดง ผู้สอนการทำอาหารให้นักแสดง และผู้กำกับภาพอาหาร ที่ซ่อนความน่าสนใจของซีรีส์เรื่องนี้เอาไว้อีกเพียบ #SalmonPodcast #SalmonHouse #WorldY #โลกทั้งใบให้วายอย่างเดียว #วงการวาย #จิ้นวาย #พี่ตั้มน้องเนย #ส่งร้อนเสิร์ฟรักBiteMe #BiteMeซีรีส์กินได้ #BITEMETHESERIES #ChefPing #WorldYxChefPing

Cook the infamous TikTok Feta Pasta with Korinne INGREDIENTS 2 pt. cherry or grape tomatoes 1 shallot, quartered 3 cloves garlic, smashed (optional) 1/2 c. extra virgin olive oil, divided Kosher salt Crushed red pepper flakes 1 (8-oz.) block feta 3 sprigs thyme 10 oz. pasta Zest of 1 lemon (optional) This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. GET INGREDIENTS Powered by Chicory DIRECTIONS Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving. ANDREW BUI This content is imported from {delish.com}. You may be able to find the same content in another format, or you may be able to find more information, at their web site. LAUREN MIYASHIRO Food DirectorLauren Miyashiro is the Food Director for Delish.com. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

A chat about the Agri Food Director Role

#66: Do you have an Instant Pot suffering from underuse? Like maybe it's stowed away in some cabinet...or possibly even still in the box? Well if you have a baby and an Instant Pot then this episode is for you! I'm joined by Jenna Helwig, author of The Multi-Cooker Baby Food Cookbook who is going to show you the EASIEST ways to put your Instant Pot to use for baby-led weaning.   Jenna is the Food Director of Real Simple and formerly the Food Director at Parents and Health and she knows a LOT about making good food...both fast and slow. In this episode we're chatting about why slow cooked meats are a great option for babies just learning to eat, how you can make yogurt in your InstantPot and BLW recipes for pressure cooking and slow cooking.   If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop?utm_source=Shownotes&utm_medium=Podcast&utm_campaign=Episode%20Link   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/66 Learn more about your ad choices. Visit megaphone.fm/adchoices

#66: Do you have an Instant Pot suffering from underuse? Like maybe it’s stowed away in some cabinet...or possibly even still in the box? Well if you have a baby and an Instant Pot then this episode is for you! I’m joined by Jenna Helwig, author of The Multi-Cooker Baby Food Cookbook who is going to show you the EASIEST ways to put your Instant Pot to use for baby-led weaning.   Jenna is the Food Director of Real Simple and formerly the Food Director at Parents and Health and she knows a LOT about making good food...both fast and slow. In this episode we’re chatting about why slow cooked meats are a great option for babies just learning to eat, how you can make yogurt in your InstantPot and BLW recipes for pressure cooking and slow cooking.   If you’re ready to raise an independent eater and prevent picky eating then let’s get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop   FREE BABY-LED WEANING RECIPE IDEAS FACEBOOK GROUP: https://www.facebook.com/groups/babyledweaningrecipes/   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/66

"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller Claire Tansey is the author of Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week (2020) and Uncomplicated: Taking the Stress Out of Home Cooking (2018). She’s been in the food business for over 20 years as a restaurant cook, night baker, test kitchen manager and food critic. Along the way she sang lead in a rock band, got a master’s degree and was Food Director of Chatelaine before founding Claire Tansey's Kitchen where she inspires home cooks with easy, delicious recipes. Claire is guest expert on Cityline and CBC Radio. Originally from Montreal, Claire lives in Toronto with her partner, Michael, who eats everything and their son, Thomas, who does not.   In this episode, Claire and I talk about: How to take the stress out of dinner time How to make cooking a priority in life How to put value in cooking healthy   Check out Claire's book: Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week https://amzn.to/2weqEzt Continue the conversation on Instagram @heatherchauvin_

Tess Rockers is a Producer at Evolution Bureau (EVB) and Jennifer Davick is a Food director, DP and still photographer on the Heather Elder Represents roster. They recently created four motion spots for a cookware client, and they talk about how they did the production under COVID-19 restrictions.  Heather, Tess and Jennifer discuss the Create in Place online directory of photographers and videographers that are able to create content from within their own studios or homes, the evolving protocols, solutions and equipment for remote shooting, production and live-streaming, the need for creative flexibility when there are smaller crews, setting realistic expectations for clients and teams, best practices for group discussions and one-on-one discussions during virtual meetings. They also cover topics such as how to select what team members should be part of the virtual decision-making, communications manager roles, the heightened importance of pre-production, doing trial runs of virtually communicating and production postmortems. In an industry where the rules are always changing, it’s helpful to hear from those on the front lines. Heather Elder is the visionary behind NotesFromARepsJournal.com; visit her HeatherElder.com for industry updates, stunning photography and video, and the artists behind the work. More about our guests: Find Tess Rockers, Producer at EVB on LinkedIn. Find Jennifer Davick, Food director, DP and still photographer on LinkedIn.  Mentions:  Create in Place: An online directory of photographers and videographers that are able to create content from within their own homes.   More about your host: Heather Elder’s Bio Heather Elder’s Blog Heather Elder on Instagram Heather Elder on Twitter Heather Elder on LinkedIn Heather Elder on Facebook

Today's episode is all about how to set yourself up for success in the kitchen.I chat with Tara from the popular food blog, Tara Teaspoon. Tara has created thousands of original recipes that inspire people to spend more time in the kitchen, and enjoy food with friends and family. She makes delicious things and food styles for magazines, books, television and food brands. Before creating her blog, TaraTeaspoon.com, she was the Food Director of Ladies’ Home Journal magazine, and Food Editor at Martha Stewart Living, Kids and Weddings magazines. Her first cookbook will be published in Fall 2020 and you’d better believe it will include a variation of her favorite food, Chocolate Chip Cookies! Tara believes you can Live Your Life Deliciously! She loves sharing approachable recipes for weeknights and inspirational creations for those slower weekends. Tara shares some great advice on how to set ourselves up in the kitchen to be successful with every meal, including tools that are great to have and how to prep for dinner parties.For all the links discussed in today's episode, head to the show notes - cookitrealgood.com/28.

Great Danes, tiny bottles of rum, milkshaking and gerrymandering. On no other damn podcast would you get an array of subjects so bewitching within the first half hour. James and Sam also find time to exercise their mouthmuscles upon other equally as enticing topics such as Doncaster, Blur Vs Oasis, citizens arrests and their love for Emile restaurant. Oh, and they explain in great detail exactly what 'browning the cream' means. What that immortal phrase means for you, and the rest of humanity. Then chef and new Byron Food Director Sophie Michell basically arrives at TickyOff Towers and things take a turn for the more interesting and less idiotic. There's the violence and sexism of old school kitchens, the madness of night shift hotel cooks, and the deep sadness of James getting bullied by Jean-Christophe Novelli. Plus, tall poppy syndrome, turning around a troubled brand, moving to Beirut, private cheffing for Claudia Schiffer and a long pondering on which Batman you'd most want to hang out with. It's TickyOff, and it's just brilliant isn't it? This week's episode is sponsored by the Batman and the Robin of wine drinks, dropwine.co.uk www.tickyoff.com #browningthecream

Our guest this week is the Food Director of taste.com.au , Michelle Southan. Talk about living the dream! Michelle spends her weeks creating amazing recipes, sampling fine food, and making all of it accessable to everyone via the Taste website. Join us for a fun and entertaining foodie chat.Taste's latest Top 100 Summer Fresh recipe book is out now - it's a must read!The Friday Food Poll is looking at the huble prawn cocktail, and Kev & Sarah have been out and about doing the tough research on vanilla slices!--Presented by Sarah Patterson & Kevin HillierFood Bytes is proudly sponsored by CheeseLinks - Bringing cheese & yogurt making to your kitchen!www.cheeselinks.com.auSubscribe in iTunes!https://apple.co/2M43hOSFind us on Spotifyhttps://spoti.fi/2PPAoEBFollow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/Twitter & Instagram - @sarahfoodbytesProducer - Steve VisscherHowdy Partners Media - 2019www.howdypartnersmedia.com.au/podcasts See omnystudio.com/listener for privacy information.

This week, we’re excited to welcome SARAH COPELAND to Salt + Spine, the podcast on stories on cookbooks.Sarah is the author of Every Day is Saturday, Recipes + Strategies for Easy Cooking, Every Day of the Week She also wrote The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.The former Food Director of Real Simple magazine, Sarah has also worked for Oprah Magazine and helped launch Food Network Magazine. Today, her recipes appear in outlets including The New York Times and Saveur.In today’s episode, we talk with Sarah about how she develops recipes, how a Diana Henry cookbook impacted her, and how she tackles weekend-style cooking on weeknights.Bonus Salt + Spine Features:Recipe: Johnny Cakes with Rhubarb and Sour CherriesRecipe: A Chocolate Chip Cookie for Modern TimesBuy the Book: Omnivore Books | Amazon See acast.com/privacy for privacy and opt-out information.

Liz Moody is an author, editor, podcast host, and the former Food Director at Mindybodygreen. In this episode, we discuss how quitting her full-time job to write her first novel led her to the wellness industry, her insider tips for how to pitch an editor, how she juggled a demanding role at MBG while also growing her blog, starting a podcast, writing a book, and more, why it’s important to build genuine relationships and not approach networking in a transactional fashion, and more!   To learn more about Liz Moody and the resources mentioned in this episode, visit the show notes.   Follow Me On: Facebook Instagram

To wrap up Working’s impromptu mini-season on the inner workings of Bon Appétit, Jordan talks to Rhoda Boone, the Video Food Director for Bon Appétit and Epicurious. Rhoda’s job encompasses so many things, you’ll never watch a food video the same way again. Not only is she the food stylist in charge of making sure every dish looks as delicious as possible, but she’s also responsible for planning out every step of the process to make sure each food element is exactly where it needs to be. Rhoda tells Jordan about all the craziness her job entails, plus shares all the tips and tricks food stylists use to make food beautiful. You can email us at working@slate.com. Podcast production by Jessamine Molli. This episode is brought to you by Constant Contact. For a free trial, sign up today at constantcontact.com/working. Learn more about your ad choices. Visit megaphone.fm/adchoices

To wrap up Working’s impromptu mini-season on the inner workings of Bon Appétit, Jordan talks to Rhoda Boone, the Video Food Director for Bon Appétit and Epicurious. Rhoda’s job encompasses so many things, you’ll never watch a food video the same way again. Not only is she the food stylist in charge of making sure every dish looks as delicious as possible, but she’s also responsible for planning out every step of the process to make sure each food element is exactly where it needs to be. Rhoda tells Jordan about all the craziness her job entails, plus shares all the tips and tricks food stylists use to make food beautiful. You can email us at working@slate.com. Podcast production by Jessamine Molli. This episode is brought to you by Constant Contact. For a free trial, sign up today at constantcontact.com/working. Learn more about your ad choices. Visit megaphone.fm/adchoices

Julia speaks with writer and editor Hali Bey Ramdene about her career and the nuances of telling stories about food. Hali holds a Masters in Gastronomy from Boston University and after school she moved to Des Moines, Iowa where she was the Associate Food Editor at Better Homes and Gardens for three years. She then returned home to Albany, NY where she worked from home for The Kitchn, first as a Food Editor and then as the Food Director. Hali is now happily freelancing. She and Julia talked about the nuances of print and digital, about the differences between writing and editing, and the differences between making a story and telling a story. For more about Hali and her work, head here. For Hali's post about her mom's eggs, head here. For more about Feet in 2 Worlds, head here. For more about Julia and her work, head here.

Cathy is joined in the station with Carla Lalli Music, Food Director of Bon Appetit magazine who recently published her first cookbook: Where Cooking Begins. Carla describes how she came up with the theme of her book—food shopping and how to make it work for your lifestyle—and how she turned that philosophy into a cookbook with more than 70 recipes and half-dozen techniques. Carla challenges the wisdom of shopping for all your ingredients for the week on the weekend and advocates for a more flexible routine, which will probably lead you to more fun in the kitchen. Eat Your Words is powered by Simplecast.

About Beth Lipton: Beth is a food writer, recipe developer and health coach. She has been a food editor at national magazines for the past 12 years, the last 3 at Health Magazine. Beth has authored 2 cookbooks: Peaches by Short Stack Editions and You Made That Dessert?. As a health coach and founder of Strive/Nourish/Play, she works with clients one-on-one and in groups to help them reach and exceed their health goals. She also gives private cooking classes. Beth graduated from the chef's training program at Natural Gourmet Institute and from the health coach training program at the Institute for Integrative Nutrition. She loves doing anything active and this year celebrates 30 years as a runner. Beth is also a dedicated Vedic meditator. She lives in Brooklyn with her husband and daughter. Please send us comments, feedback or requests for future guests to community@emeals.com OR you may send via Twitter @eMeals using the hashtag #AskEmeals. Click HERE for more information on eMeals and our meal plans.

Melanie interviews Regina Ragone, Food Director, Family Circle Magazine and Heidi Kuhn, Founder, Roots of PeaceThis show is broadcast live on W4WN Radio – The Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

This week on Snacky Tunes, a solo Darin welcomes the Pit Bastard Frank Davis, and musical guest Miami Drive to the program. Opening the show speaking to Frank about his 20 year background in the music industry, Darin makes the connection between music and food and just how Frank decided to make the career jump to BBQ and grilling. Starting a restaurant in upstate New York in 2010, Frank and his wife honed their skills and though that restaurant closed its doors due to a slow economy post Hurricane Sandy, Frank is back making his mark in the Brooklyn BBQ scene, founding the Bushwick Grill Club, as well as working as the Food Director at Northern Bell restaurant in Williamsburg. In the second half of the show, musical guest Miami Drive hashes it out with Darin talking about how the duo met, their unique approach to songwriting and collaborating, as well as their sunny roots in South Florida. Tune in for the last show of the summer filled with love, pizza, and love for pizza! This program was brought to you by Rolling Press. “I think the longest I’ve ever gone without grilling has been, even in the winter, maybe 4 days.” [21:31] –Pit Bastard, Frank Davis, on Snacky Tunes “It’s (cooking) is experimentation constantly, my dad would throw 10 things in a pot and then magically there was a potion there!” [42:02] “(Food) was my first passion – I went food first then music.” [45:31] –Miami Drive on Snacky Tunes

Lyn Farmer is a widely published writer on wine and food and is Senior Editor of The Wine News magazine. His articles have been honored with the James Beard Foundation Award for best writing on wine and spirits, the most prestigious award in the wine and food. He has written widely on the wines of France and Italy and led many tastings and seminars on Italian wine in particular. Since 1999, he has been director of the Miami Wine and Food Festival, an annual event that has raised more than $10 million for charity. For a decade he was restaurant critic of the South Florida Sun-Sentinel newspaper and over the years he has led dozens of tours of major food and wine regions of the world. He is the author of the just- published Louis Vuitton City Guide Miami. Lyn’s basic premise is that “behind every bottle of good wine, there is a great story, and in every great story there is an interesting person – the story of a wine is a story of people.” Lyn’s extensive writings are as much about people as about the wines they make.

This week on Let’s Eat In Cathy speaks to Lucinda Scala Quinn of the Mad Hungry blog and television show. Joining them is Terry Diabolik, host of Snacky Tunes and himself once an employee of Lucinda @ Mad Hungry. Lucinda talks about being Martha Stewart’s Food Director, keeping web food content fresh and innovative, and why, in her heart of hearts, pie will almost always trump cake. This episode was sponsored by Cain Vineyard and Winery: committed to the growing movement to change how we think about our planet.

Regina Ragone Family Circle’s Food Director and a Registered Nutritionist, joins Maria to talk about cutting sugar out of your kids’ diets.  Then, Carla Birnberg one of our fitness experts, will be talking about five tips for raising kids who like to exercise. Followed by Betsy Brown Braun, who will discuss her book You’re Not The Boss Of Me: Brat Proofing Your Kids. Then the Mom’s Roundtable answers the question, how do you keep your children entertained while traveling.  Maria wraps up the show with Molly Gold of GoMomInc, who is here to talk about Kids Summer Sports schedules.

Tune in as Jackie Plant our Food Director talks to Annemarie about how you can feed your family for $99 a week! They share great recipes and tips on how to eat great on a budget.

Tune in as Jackie Plant our Food Director talks to Annemarie about how you can feed your family for $99 a week! They share great recipes and tips on how to eat great on a budget.

Join Denise from the Centsible Sawyer and Alyssa from Kingdom First Mom for an energetic show with a very special guest, Jackie Plant, Food Director of Women's Day Magazine! She'll chat with us about how to make meal planning work - on a budget! Join us and bring your questions!

Join Denise from the Centsible Sawyer and Alyssa from Kingdom First Mom for an energetic show with a very special guest, Jackie Plant, Food Director of Women's Day Magazine! She'll chat with us about how to make meal planning work - on a budget! Join us and bring your questions!