Podcasts about food editor

Join Sam this week for a delightful conversation with the fabulous food writer, Roopa Gulati. In this episode, Sam dives into Roopa's culinary journey, from her early days in India to her experiences as a food editor for UK television networks. They discuss regional Indian cooking, treasured family recipes, and the stories behind them. Roopa shares fascinating insights into Indian cuisine, the importance of home-cooked meals, and tips on using spices. Roopa Gulati is a chef, food writer, and broadcaster raised by Punjabi parents in Cumbria. At 18, she trained at London's Cordon Bleu, then spent two decades in India, where she worked as a Consultant Chef for the Taj Group and ran her own catering business. She became a household name across Asia with a daily cooking segment on Star TV's Good Morning India, showcasing Punjabi family recipes and historic regional dishes. Returning to the UK in 2001 with her daughters, she became UKTV's Food Editor at the Good Food Channel and helped develop shows like Rick Stein's India. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The first-ever cookbook from Highlights Press encourages kitchen confidence and creativity with 75 edible experiments.  DO YOU KNOW….Why Bagels have holes? What makes some food sticky? With recipes like Marshmallow Meteorites, Grape and Cheese Towers, and even an Edible, Exploding Volcano, THE ULTIMATE SCIENCE COOKBOOK FOR KIDS won't just have kids cooking—they'll experiment, learn, and customize their creations. Whether they're curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that's sure to make cooking an adventure. These easy fun recipes will encourage kids to explore new flavors while they learn practical cooking skills. With an easy kid friendly design and lots of photos, kids will delight in their discovery. Dozens of recipes allow for experimentation and personalization with science connections seamlessly integrated into each recipe, written in easy-to-understand, playful language.

The first-ever cookbook from Highlights Press encourages kitchen confidence and creativity with 75 edible experiments.  DO YOU KNOW….Why Bagels have holes? What makes some food sticky? With recipes like Marshmallow Meteorites, Grape and Cheese Towers, and even an Edible, Exploding Volcano, THE ULTIMATE SCIENCE COOKBOOK FOR KIDS won't just have kids cooking—they'll experiment, learn, and customize their creations. Whether they're curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that's sure to make cooking an adventure. These easy fun recipes will encourage kids to explore new flavors while they learn practical cooking skills. With an easy kid friendly design and lots of photos, kids will delight in their discovery. Dozens of recipes allow for experimentation and personalization with science connections seamlessly integrated into each recipe, written in easy-to-understand, playful language.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Mitsubishi's Big News, and Food Need To Knows With Pittsburgh Magazine Food Editor full 826 Thu, 20 Mar 2025 13:44:34 +0000 aAbg7GJ6AZTafEhIE0azlrkqZiLkkJZ6 news,a-newscasts,top picks The Big K Morning Show news,a-newscasts,top picks Mitsubishi's Big News, and Food Need To Knows With Pittsburgh Magazine Food Editor The Big K Morning Show 2024 © 2021 Audacy, Inc. News News News News news News News News News News False https://pl

The first-ever cookbook from Highlights Press encourages kitchen confidence and creativity with 75 edible experiments.  DO YOU KNOW….Why Bagels have holes? What makes some food sticky? With recipes like Marshmallow Meteorites, Grape and Cheese Towers, and even an Edible, Exploding Volcano, THE ULTIMATE SCIENCE COOKBOOK FOR KIDS won't just have kids cooking—they'll experiment, learn, and customize their creations. Whether they're curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that's sure to make cooking an adventure. These easy fun recipes will encourage kids to explore new flavors while they learn practical cooking skills. With an easy kid friendly design and lots of photos, kids will delight in their discovery. Dozens of recipes allow for experimentation and personalization with science connections seamlessly integrated into each recipe, written in easy-to-understand, playful language.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Food Editor at True Love magazine , Tumelo Sebopa-MushSee omnystudio.com/listener for privacy information.

On this week's episode, AJ is joined by Food Editor, Eve Tudor and Lorraine's Cake Club winner, Suzy Pelta. From meeting at the Great Taste Awards judging process a few years ago to firm friends! They delve into the misconception that they only eat the finest of foods, and we find out about the real food they love on a normal day and there are some unexpected items on the menu!

Joe Yonan is the food and dining editor of the Washington Post. It's a big job, covering an outstanding food city, so it's pretty remarkable that Yonan finds time in the margins to write cookbooks every couple years. Much respect, Joe. In this episode, we talk about his latest cookbook, the ambitious Mastering the Art of Plant-Based Cooking, among other topics. It's a really great talk, and we dig into the Washington, DC, dining scene, this impossible-to-figure-out Beyond Meat world we live in, and many recipes from his terrific new book. I hope you enjoy our conversation. Also on the show, Aliza and Matt talk about three things they are into right now! These include: Arbitrary Stupid Goal by Tamara Shopsin, Il Totano is Harold Dieterle's big NYC return and it rules, 886 in NYC has a great new menu, Romy Gill's India is a great new cookbook, check out Rodeo, an exciting new wine bar in Brooklyn, Channels with Peter Kafka is the return of one of the best podcasters in the game.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM JOE YONAN:Beans, Beans, Let's Talk About Beans [TASTE]Keith Lee (Politely) Dunks on D.C.'s Food Scene [WP]Big Crisp Energy [TASTE]Chef's Night Out with Lucas Sin & Eric Sze [Vice]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is the life of a food editor or a food critic like and how do they rate restaurants? I asked Sam Sifton New York Times Food Editor. He gives us a fascinating look. And wine writer Sunny Fraser talks about Pelleriti Priore Fine Wines from Mendoza, Argentina.

Here's your chance to get to know our new food editor, Anna Butler, a graduate of the French Culinary Institute, former cookbook publisher employee and native Texan. This week, we also discuss favorite Italian restaurants in town and more as we respond to reader questions as part of Ask Eat Drink D-FW. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Here's your chance to get to know our new food editor, Anna Butler, a graduate of the French Culinary Institute, former cookbook publisher employee and native Texan. This week, we also discuss favorite Italian restaurants in town and more as we respond to reader questions as part of Ask Eat Drink D-FW. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Raymonda Furness was the Food Editor for the Upper Valley Standard Journal for 44 years and has recently retired. She talks about the highlights of her career and the connections she's made with local families who've shared their tasty recipes with Eastern Idaho.

Raymonda was the food editor for 44 years for the Upper Valley Standard Journal before retiring in January. Many in east Idaho looked forward to the recipe of the week and the family it was associated with in her weekly publication entitled “Food Stuff.”

In "The Editor," Sara Franklin details the accomplishments of legendary editor and part-time Vermonter Judith Jones.

W. Blake Gray is a prolific wine writer covering industry topics that often generate plenty of commentary. Currently U.S. Editor for Wine Searcher, Gray was previously Wine Editor for the San Francisco Chronicle and Food Editor for SF Weekly. In 2013 he won the Louis Roederer Award for Best Online Wine Columnist. He discusses topics he's covered from the state of Israeli wines to trends in zero-alcohol "wine" and the impact (or not) of cannabis on wine consumption. Follow X @wblakegrayThe Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

In our latest podcast, host and Master Sommelier Christopher Tanghe broaches the complexities of pairing wine with cheese as it's often an oversimplified assumption that the two are peas in a pod. Bronwen selected four cheeses and tasked Chris and Francis to each choose an pairing that they thought would elevate the eating experience. Tune in to find out who was victorious! Bronwen Percival is the Technical Director for Neal's Yard Dairy in the UK and co-authored Reinventing the Wheel - Milk, Microbes, and the Fight for Real Cheese with her husband Francis. She oversees the quality, consistency, and integrity of all the cheeses sold by the famed UK dairy which was founded in 1979 and works with more than 40 cheesemakers from Britain and Ireland. Francis Percival is the Food Editor for The World of Fine Wine magazine and co-author of Reinventing the Wheel - Milk, Microbes, and the Fight for Real Cheese. In addition to his writing, Francis is a judge in the magazine's "World's Best Wine Awards" and also teaches about cheese at the University of Gastronomic Sciences in Pollenzo, Italy. If you enjoy this episode, please leave us a review to support the show. Cheers!

Kristy Graver, Food Editor for Pittsburgh Magazine joins Larry for her weekly segment. They discuss Dave & Andy's closing, a new restaurant, and this week in Pittsburgh History. 

Kristy Graver, Food Editor at Pittsburgh Magazine joins Larry and Marty for her weekly segment. They discuss new food & rides at Kennywood, a new food hall in Lawrenceville, and this week in Pittsburgh History -  Pittsburgh is Named a Top 100 ‘Unexpected' World Destination. 

Kristy Graver, Food Editor at Pittsburgh Magazine, joins Larry and Marty for her weekly segment. They discuss the new food at PNC Park, the Pittsburgh Wine & Spirits Festival, and this week in Pittsburgh History - Michelle Madoff  elected to Pittsburgh City Council. 

Kristy Graver, Food Editor at Pittsburgh Magazine joins Larry and Marty for her weekly segment. They discuss Pittsburgh being the Death Stair Capital of the World, a ginger beer brewery opening in April, and this week in Pittsburgh History - The St. Patrick's Day flood. 

Author Bio: Blanche Vaughan, a culinary luminary who wears many hats – author, food editor, and accomplished chef. Blanche's culinary journey began at the Michelin-starred River Café, where she ignited her passion for simple, fresh ingredients. With her fuss-free approach, she allows the quality of her ingredients to take center stage, much to the delight of her readers at House & Garden, where she has served as Food Editor since 2016. Blanche's expertise has also graced the pages of The Guardian, The Telegraph, and The Times. Her prolific writing career has resulted in five cookbooks, with her latest offering being House & Garden: A Year in the Kitchen – Seasonal Recipes for Everyday Pleasure. Website: https://blanchevaughan.com/ A Year in the Kitchen: https://www.amazon.co.uk/House-Garden-Year-Kitchen-Seasonal/dp/1784728950?utm_source=BVWebsite&utm_medium=Web&utm_campaign=Hosted&ref_=nav_signin ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Kristy Graver, Food Editor at PGH Magazine joins for her weekly segment. She talks about Oktoberfest, naming a new bird at the Aviary, and a Beatles concert in Pittsburgh. 

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This week on the “From the Scene” Podcast, SILive/Advance Food Editor Pam Silvestri talks all things food and dining across the borough. Listen to From the Scene on Apple Podcasts, Google Podcasts, Amazon, Spotify, and now on YouTube!

Bio: 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 has over 20 years of experience working as a Food Editor at Martha Stewart Living and Ladies' Home Journal Magazines. Tara is the author of Live Life Deliciously: Recipes for Busy Weeknights and Leisurely Weekends, her debut cookbook, and creates delicious recipes and beautiful food styling for magazines, books, television and food brands. Tara has appeared on the Today Show, the Martha Stewart show, Fox and Friends, KSL Studio 5, the Food Network and other video series, and loves sharing recipes and cooking tips with others on her blog TaraTeaspoon.com.  Follow Tara on Instagram @tarateaspoon Book "Delicious Gatherings: Recipes to Celebrate Together" https://amzn.to/46uxXiG If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

On this week's episode we get to chat with Corpus Christi National Award Winning Food Blogger and Chef, Vianney Rodriguez also known as SweetLifeBake. Rodriguez is the author of two books: The Tex-Mex Slow Cooker and Latin Twist; as well as being featured on the Oprah,Food Network, LA Times and Southern Living. The recently named Food Editor for Texas Co-op Power Magazine, sits down to chat with us about her start in the culinary arts, the power of food in conjuring memories and so much more Accordion...to her. --- Send in a voice message: https://podcasters.spotify.com/pod/show/accordion2me/message Support this podcast: https://podcasters.spotify.com/pod/show/accordion2me/support

The Miami Herald's newest food editor Connie Ogle joins Sundial's Carlos Frias to talk about her new role, the local food scene and the Michelin Guide's second year in Miami.

An offer to cater at the James Beard House launched Perini Ranch Steakhouse on a series of events that would bring their recognition to an international level. Tom and Lisa Perini recount core moments in the steakhouse's history that would put them on a trajectory that would add a whole new facet to the business; mail order beef. Special guest Marian Burros, former Food Editor at the New York Times, shares her discovery of a mixup that would lead to a prize-winning tenderloin.

Jake Cohen is a "nice Jewish boy who loves food." He is the author of the bestseller JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch and the forthcoming I Could Nosh: Classic Jew-ish Recipes Revamped for Every Day. More about Jake: He studied at The Culinary Institute of America, during and after which he spent time working the line at NYC institutions, DANIEL and ABC Kitchen. Eventually, he transitioned out of restaurants and into food media, first at Saveur Magazine, where he led up recipe testing in the publication's test kitchen. After Saveur, he contributed to dozens of incredible food publications. He was the Food Editor of TastingTable.com, the Food Critic for Time Out New York, and the Editorial and Test Kitchen Director of The Feedfeed. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jenn speaks to Jamila Robinson a journalist, editor, academy chair of the World's 50 Best and food influencer! A humble talent who besides for the titles listed earlier is also a classical trained violinist and competitive figure skater! Jamila reflects on her how food is an artform we all participate in and how food has shaped her journalism career over the years. She shares with us why curiosity and storytelling is so important to her and how it keeps her grounded in life, and why she is obsessed with pies! (Recorded on January, 6, 2023)About Jamila:Jamila Robinson is an assistant managing editor at Philadelphia Inquirer, where she leads an award-winning team of writers, editors and food critics, and is a regular contributor to Food & Wine magazine.Among the most influential people in food media, Jamila's work as journalism chair of the James Beard Awards, and the North American Academy Chair of the World's 50 Best Restaurants, will have lasting impact on the next generation of food writers, chefs, and restaurateurs.Jamila is a frequently sought speaker, thought leader and contributor to publications and culinary organizations worldwide. She's also an excellent cook, gardener, and competitive adult figure skater. Her love language is pie.Episode Resources:IGTwitterJustice of the PiesJubilee: Recipes from Two Centuries of African American Cooking: A Cookbook Wildest DreamsSecret Breakfast NewsletterOn the Pass

We're recording on location this week, sorry for the chaos but it was worth it. Denver's Westword just released their 2023 Best of Denver, 300+ categories, 130+ food & beverage, and a litany of other tea to talk about.. from random ass categories, to how the hell we got included.. we dive into it all.Thanks for all the support in the community, we wouldn't be here without the help of yall. So, I can't tell ya how much I appreciate it. Thank you.

In this episode, Hanna Lee and Michael Anstendig of Hanna Lee Communications chat with Hanna McLean, National Food Editor, Daily Hive, one of Canada's largest online publications. ⁣⁣Hanna leads a team of food-focused writers and a network of contributors who cover hospitality news and the latest trends in food and drink across the country. A Vancouver resident, she is a leading voice in the Canadian culinary scene. ⁣⁣Connect with Hanna McLean:⁣⁣⁣⁣⁣IG: @hannamclean_⁣LinkedIn: https://www.linkedin.com/in/hannajmclean/ ⁣Twitter: @hannamclean_ ⁣⁣⁣⁣For all media guests to date, you can find their information and episodes on our agency's website, www.hannaleecommunications.com. ⁣⁣⁣⁣⁣⁣Connect with hosts Hanna Lee and Michael Anstendig along with our agency on IG, as well as on Facebook, Twitter, LinkedIn and TikTok.⁣⁣⁣⁣⁣⁣⁣⁣⁣Hanna Lee Communications⁣⁣⁣Instagram: @hannaleepr⁣⁣⁣Facebook: https://www.facebook.com/HannaLeeCommunications ⁣⁣⁣LinkedIn: https://www.linkedin.com/company/hanna-lee-communications/ ⁣⁣⁣Twitter: @hannaleepr ⁣⁣⁣⁣⁣⁣Hanna Lee⁣⁣⁣Instagram: @hannaleeny ⁣⁣⁣Facebook: https://www.facebook.com/hannaleenyc ⁣⁣⁣LinkedIn: https://www.linkedin.com/in/hannaleepr/ ⁣⁣Twitter: @hannaleeny⁣⁣⁣TikTok: @hannaleeny ⁣⁣⁣⁣⁣⁣Michael Anstendig⁣⁣⁣Instagram: @michaelanstendig⁣⁣⁣Facebook: https://www.facebook.com/michael.anstendig ⁣⁣⁣LinkedIn: https://www.linkedin.com/in/michael-anstendig-7b5256/ ⁣⁣⁣Twitter: @ImbibingGuy ⁣⁣⁣TikTok: @michael.anstendig⁣⁣⁣⁣For a chance to win our agency's award-winning book, “The Japanese Art of the Cocktail,” please email hello@hannaleecommunications.com and share your favorite pitching tip that you learned from the show.⁣⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣⁣⁣In addition, if you were featured in the media thanks to listening to advice from our journalist guests heard on our podcast, please send us a link to the article or segment, and we will send you a copy of our book as a congratulatory gift.⁣⁣⁣⁣⁣ Hosted on Acast. See acast.com/privacy for more information.

Meghan Splawn joins host Jennifer Zyman. Splawn is a Food Editor and co-host of the @didntijustfeedyou podcast. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman,  www.jenniferzyman.com Editor and producer: Carson Shanklin

In this week's podcast, we are speaking with Zaynab Issa; recipe developer, freelance creative, content creator, and Food Editor at Bon Appetit Magazine. Zaynab shares her personal journey with sobriety and how her religion plays a role in her decision to abstain from alcohol. We also discuss the importance of respecting others' choices and lifestyles, even if they differ from our own. In addition, we delve into: - The importance of having confidence in being unapollagetically you. - The benefits of adopting new habits and diving into emerging trends when you feel called to. - The impact of patriarchal culture on our decision-making. - The need to pursue what you want and not let others dictate your path. Enjoy! IG: @zaynab_issa IG: @olivianoceda TT: @olivianoceda olivianoceda.com

The Opportunity Knocks podcast is back this week with an incredibly delicious guest, Tara Bench!

Bio Victoria Slind-Flor has been a journalist since the early 1970s. In the course of her career she has worked for the Bellevue American (now the Eastside Journal), the West Bank Guide, New Orleans Business, the Los Angeles Daily Journal, The Recorder, National Law Journal, American Lawyer, Intellectual Property Law and Business, the American Bar Association Journal, Intellectual Asset Management Magazine, Quiltfolk and the electronic business news service Bloomberg News. She has taught media relations for Cherry Hill Pagan Seminary, and has lectured on Paganism at Mt. Diablo Community College and the Pacific School of Religion of the Graduate Theological Union at the University of California at Berkeley. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Episode 56: The AH"M crew sits down with culinary mensch Jake Cohen and discusses food, Fiddler On The Roof, and Fire Island.  About our guest: Jake Cohen studied at the Culinary Institute of America, during and after which he spent time working the line at NYC institutions, DANIEL and ABC Kitchen. Eventually, Jake transitioned out of restaurants and into food media, first at Saveur Magazine, where he led recipe testing in the publication's test kitchen. After Saveur, Jake began writing and contributing to dozens of food publications including time serving as the Food Editor of TastingTable.com, the Food Critic for Time Out New York, and the Editorial and Test Kitchen Director of The Feedfeed. Now, Jake spends his days developing recipes and cooking from his first cookbook, JEW-ISH.Follow Jake Cohen on Instagram @JakeCohen.Visit Jake's website at www.wakeandjake.com.This episode is brought to you by A&H Provisions. Use code Modi for a 30% discount at www.kosherdogs.net. For information about upcoming shows visit www.modilive.com.Follow Modi on Instagram at @modi_live.

Happy Thanksgiving! Today, a conversation with our LAist Food Editor, Gab Chabran, who did not grow up with the traditional Thanksgiving. His family did things differently and chose not to celebrate the holiday with turkey and such. This program is made possible in part by the Corporation for Public Broadcasting, a private corporation funded by the American people  Support the show: https://laist.com

On this week's episode, Shannon Sarna (@shasarna) joins the show to talk about being a food editor, recipe developer, mother, and cookbook author! She's now the author of two Jewish-themed cookbooks, and juggles all of that with raising her 3 kids.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Bio: 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 has over 20 years of experience working as a Food Editor at Martha Stewart Living and Ladies' Home Journal Magazines. Tara is the author of Live Life Deliciously: Recipes for Busy Weeknights and Leisurely Weekends, her debut cookbook, and creates delicious recipes and beautiful food styling for magazines, books, television and food brands. Tara has appeared on the Today Show, the Martha Stewart show, Fox and Friends, KSL Studio 5, the Food Network and other video series, and loves sharing recipes and cooking tips with others on her blog TaraTeaspoon.com. Follow Tara on Instagram @tarateaspoon This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

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

This week on DeRusha Eats, Jason is joined by Mpls. St.Paul Magazine Sr. Food Editor and they talk about what has stood out with State Fair Food, what rules she's breaking this year and a ton more.

Was CJ being a "stage mom" last night? His future wife did a stand-up comedy performance, and she unfortunately did not advance to the next stage of this specific comedy competition. CJ thinks he might have been a bit hard on her after the show, much like the stage mothers of those weird kids' pageants for young girls. Emily and Spenny give their thoughts, but what do you think? Let @TheCJMorgan know. Was he a Stage Mom? We finally settle the debate about which talk show should get Emily's "thirst trap" pictures for their own benefit. Should it be the morning show? Or our afternoon show here? Emily joins us for a discussion, and we read the results of the poll that you, dear listener, were invited to vote on.  And Matt Bearden wows us with a new discovery in pig products on today's Weird or Wired. Pig products, you say? Well, a byproduct of processing pigs for eating is surprisingly efficient at rejuvenating old and damaged corneas in humans. I believe it is some collagen product or something along those lines (I forget, please listen to Matt explain it instead), but this pig "byproduct" can be injected into the human cornea (part of the eye, dingus) in order to aid in strengthening and repairing. It sounds pretty cool. Matt's got the science stuff, so listen in for that. Okay, bye.Support the show: https://www.101x.com/justmattandcj/See omnystudio.com/listener for privacy information.

On this episode of HAR On The Move, Eric Sandler, Food Editor for CultureMap Houston and Amy Ragan, Chief Development Officer for the Houston Food Bank joined us to discuss Houston Restaurant weeks, it's impact on Houston-area communities, and how REALTORS can get involved! Are you an HAR MLS Platinum Subscriber? Join our Facebook Group! Click to join. Sign up for your free Inman Select Subscription here. Follow us on Facebook, Twitter, Instagram, YouTube and LinkedIn.

Imagine this, chef...You get an email from your dream corporate client asking if you'd be able to teach an online cooking class for their team.One catch: they need 40 ingredient kits. And you don't provide them...at least for now.You can either tell them, sorry, we don't offer kits. Or, you can say YES…then figure it out.That's exactly what our guest has done time after time in her career, including at the start of the pandemic when she took the leap online.In this episode, we're chatting with Jennifer Clair, culinary instructor and founder of Home Cooking New York, a recreational cooking school for home cooks in New York City.Jennifer is the former Food Editor at Martha Stewart Living and author of "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook", a cookbook based on her best-selling cooking class. She also hosts Kitchen Radio, a cooking podcast that follows her into her guest's home kitchens while they cook a dish together.Jennifer's fearless approach to building and growing her business is admirable and as you hear her talk about how she navigated the pandemic, you can't help but feel inspired and energized to take charge of your business and all of the opportunities ahead of you.SUBSCRIBE, RATE & REVIEWDo you love listening to this podcast? Leave a rating and review wherever you enjoy your podcasts to help us grow!HELPFUL LINKSCheck out Jennifer's business, Home Cooking New YorkConnect with me and send a DM on Instagram

On episode 28 of The Buddy Ruski Show, Justin interviews Victoria Bouloubasis.Victoria is a journalist and multimedia producer based in Durham, North Carolina. She shares what it's like growing up as the child of immigrants, moving from North Jersey to Clemmons, North Carolina at age 7, and how being a "restaurant kid" shaped her relationship with food and food culture. (3:04)Victoria would go on to study Journalism and Spanish at UNC-Chapel Hill with ambitions to publish magazine features. She recalls learning the strict publishing standards that she's still a stickler for to this day, and having to pass "the test" that terrified many aspiring journalists. (19:51)After college, she became a contributing writer, and eventually the Food Editor, at INDY WEEK, a Triangle-based alt-weekly newspaper. Victoria credits her editors with giving her the freedom to explore different aspects of the food industry, including working conditions for farmers and factory employees, and the history behind some of our favorite dishes. (46:01)When she's not on the search for her next feature, Victoria performs with the DJ collective Mamis and the Papis. (1:13:42) Shout out Bad Bunny!Victoria publishes stories using a variety of media disciplines including podcasts and documentary film. "Her work aims to dispel myths about the Global South—its people and places—against the backdrop of complex social, political and personal histories." You can find links to her work on her website.As always, thank you for listening. If you like what you hear, be sure to share with your friends.You can always find new episodes of this podcast and so much more at BuddyRuski.com. Make it a part of your regular content digest.Follow on Twitter and Instagram: @buddyruski ★ Support this podcast ★

Yea, we're not a bowling city from what I perceive. Perhaps my friend Mary Bilyeu can change that with her upcoming project. As the Food Editor she should've been to all the iconic Toledo eats places, right!? Summer drinks! So a Nashville hot chicken sandwich is the trendy thing now, right? 

Marcela Valladolid is a CEO, chef, entrepreneur, teacher, Emmy-nominated TV personality, author, businesswoman, designer, Founder at Casa Marcela and the proud mother of three children. She grew up in Tijuana, Mexico and later attended culinary school in Los Angeles and Paris before beginning her professional career as a Food Editor for Bon Appétit Magazine. She then moved into television, publishing a number of best-selling cookbooks. Currently she is hosting a virtual live cooking class and entertainment show with her sister called “The Marcela & Carina Show.” During this episode, we discuss how she made her way (and excelled!) into the food world, the importance of preserving Mexico's culture and cuisine and the role it plays in shaping her personal businesses. She's a big proponent of helping others and giving back to her community through many organizations, one being Proyecto Colibrí/Project Hummingbird. Enjoy this episode as we go Beyond the Plate… with Chef Marcela Valladolid.This episode is brought to you by Martin's Famous Potato Rolls.This episode is brought to you by Wickles Pickles.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterMentioned in this episode:Martin's Famous Potato RollsFollow @potatorolls on ig for recipe inspiration.

The beloved, influential early internet food site, Chowhound, has ended its run 25 years after its founding. The site encouraged an independent ethos. According to the ‘Chowhound Manifesto,' “Foodies eat where they're told. Chowhounds blaze trails. They comb through neighborhoods for culinary treasure. They despise hype.” KQED's Food Editor, Luke Tsai flexed his food writing chops on Chowhound and as part of our regular series with Luke about Bay Area food culture, he and another Chowhound regular join us to reminisce about the boom days of Chowhound.

Dine And Design Series Part III   “If you don't go right to where you're supposed to be, that doesn't mean that you're not going to get there eventually.” -Elizabeth Colling   Episode Description:  Elizabeth Colling owns an artisanal cafe in Santa Barbara, CA, but building this mecca of confections wasn't her childhood dream. Elizabeth is a perfect example of how one thing leads to another, no experience is ever wasted and how embracing the concept of pivoting is so powerful.  This week, Justine and Bridget are joined by Elizabeth Colling, Creator & Owner of Merci Montecito. Elizabeth, who earned her degree at the Ritz Escoffier in Paris,  shares what it took to start Merci, what characteristics to look for in a business partner and team members, and how to make sure the business stays afloat in the face of changing circumstances. Elizabeth also reveals her secret to getting only the best ingredients for all the delicious desserts they serve.   Meet Elizabeth: Merci Montecito, created by acclaimed pastry chef Elizabeth Colling, is an artisanal cafe serving delicious organic homemade food. Elizabeth earned her degree at the Ritz Escoffier in Paris before working at Spago Beverly Hills and becoming the pastry chef at Bastide. Elizabeth was a Food Editor at Martha Stewart Living and Martha Stewart Weddings, where she developed and styled desserts for both publications.    Website Facebook Instagram   Connect with Bridget (Dine & Design Co-Host):  A native of New Zealand, Bridget Cooper moved to NY when she was 18 to pursue a career in interior design. This journey started a life of international jet set for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients.    Her innate ability to seek out the extraordinary is the foundation for curating layered interiors and unforgettable experiences. This has built her a reputation in the design world as the “one in the know” and “to know.”   Bridget's interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents working on many commercial projects and events creating unforgettable experiences on both big and small scales.  Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.   Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson house.   Website Instagram LinkedIn Pinterest   Connect with NextGenChef: Website  Facebook  Twitter  Instagram  YouTube NextGenChef App (Apple) NextGenChef App (Android)    Episode Highlights: 01:10 The Genesis: Merci-To-Go  05:51 Rediscovering the Passion 10:29 Gathering the Team 14:11 It's All About Good Ingredients 19:44  Take It Slow and Earn Experiences 21:57 Love It!