Podcasts about food lab

More than half of Black-owned businesses on the South Side are food businesses, according to the Greater Chatham Initiative. The organization runs FoodLab Chicago, which has helped the likes of Brown Sugar Bakery, Lems BBQ, Majani and other South Side favorites grow. GCI executive director Nedra Fears tells host Jacoby Cochran how they're creating a soul food district to build up the neighborhoods and get them the recognition they deserve. We're also talking Tastee Rolls co-owner Angel Williams about her experience in the latest Food Lab cohort. Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this March 19 episode: Moats Entertainment Babbel - Get up to 60% off at Babbel.com/CITYCAST Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE

Dans cet épisode des "Coulisses de ton alimentation" , le podcast du MIN de Toulouse, zoom sur le concours "Les Pépites de la Food", avec Laura Palous, responsable commerciale, qui revient sur cette initiative dédiée à soutenir les jeunes entreprises innovantes dans le secteur de l'alimentation, en lien avec l'économie circulaire, la food tech, et la RSE. Un challenge stimulant pour les start-ups à la recherche de visibilité et de ressources pour se développer.

J. Kenji López-Alt is a food writer and chef. He wrote the books The Food Lab and The Wok: Recipes and Techniques. The holidays are coming up – if you're looking for some new recipes to try, some of our favorites at Bullseye include López-Alt's roasted potatoes, chocolate chip cookies and standing prime rib. Making your own mayonnaise the López-Alt way only takes two minutes! A version of this interview originally aired in March of 2022. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

What is Indian food in America? The country's identity as a melting pot makes for a diverse tapestry of flavors, but that doesn't always equate to easily being able to identify one's place in the culinary landscape. In her debut cookbook Amrikan: 125 Recipes From the Indian Diaspora, acclaimed Food & Wine writer and editor Khushbu Shah presents instructions for preparing dinners, drinks, and desserts as varied as Saag Paneer Lasagna, Pani Puri Mojitos, and Masala Chai Basque Cheesecake. But Shah goes beyond instructions and ingredients, writing about the larger story of Indian food. In a 2019 interview with the New York Times, Shah said, “Food is undeniably intersectional. It's impossible — it's irresponsible — to deny it.” Amrikan is replete with images and essays that illuminate this fusion of cuisine and culture, showcasing the links between food and identity. Khushbu Shah is a food writer and journalist who resides in Los Angeles, California. She was most recently the restaurant editor at Food & Wine magazine, where she crisscrossed the United States several times over on the hunt for the country's best new chefs. She is the youngest person and the first person of color to ever hold that title. You can also find her work in the New York Times, Washington Post, GQ, Eater, and more. Additionally, her writing has been featured in the Best American Food Writing anthologies, and she has made appearances on television shows like Ugly Delicious. Khushbu grew up in Michigan, where her immigrant parents raised her with a deep appreciation for spices and good fruit. This is her debut cookbook. J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington. Buy the Companion Book Amrikan: 125 Recipes From the Indian Diaspora Book Larder

Bienvenue à tous dans un nouvel épisode des coulisses de ton alimentation !

Send us a textCan ancient food wisdom unlock optimal health in today's world? On the Primal Foundations podcast, join Dr. Bill Schindler, an archaeologist and anthropologist, as he shares his journey from unhealthy habits in the 70s and 80s to embracing ancestral nutrition. Learn how he merges ancient practices with modern insights at the Modern Stone Age Kitchen and the Food Lab to revolutionize eating.We explore how technology, from stone tools to modern appliances, has transformed food safety and nutrition. Discover the surprising benefits of insect-based diets, the nutritional insights from Sardinia's Blue Zone, and practical advice on managing plant toxins. Tune in for a compelling conversation that connects ancient food practices with today's dietary choices.Connect with Bill:https://www.instagram.com/drbillschindler/?scrlybrkr=24524439https://modernstoneagekitchen.com/https://eatlikeahuman.com/bookSupport the showPRIMAL FOUNDATIONS PODCAST-Instagram: @Tony_PrimalFoundationsWebsite: Primalfoundations.com The Strength Kollective: Download Kettlebell Programs (Click Here)Book a free 30 minutes consultation (Click Here)

We've been watching a lot of “The Bear” and are inspired to create all the delicious and mind-blowing meals. . . . but first, we must learn to chop before we sauteé.   It's the Season Two finale, and Molly and Matt are hitting the kitchen with a special guest, the James Beard award-winning J. Kenji López Alt. Yes, chef!  Learn which cooking tools are must-haves, the best ways to defrost meat, and the most common mistakes made in the kitchen. We're going to help you foster a love for cooking, even if you're a takeout stan. Cited Sources:  “28% of Americans Can't Cook” - Tufts University, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy - Health & Nutrition Letter  “How Eating Out Contributes to Our Diets” - NESTA “2023 Report: Shifting Consumer Eating Habits and Grocery Shopping Habits” - National Frozen & Refrigerated Foods Association (NFRA) See omnystudio.com/listener for privacy information.

Join me for an insightful conversation with the dynamic duo behind Straight To The Source, Tawnya Bahr and Lucy Allon. In this episode, we delve into the world of culinary excellence, sustainability, and the importance of connecting with the origins of our food Tawnya Bahr, an esteemed culinary expert, Group Executive Chef, and Director of Straight To The Source, shares her extensive experience and passion for the food industry. With over 26 years in the field, Tawnya is a prominent advisor and judge for organisations like Sydney Royal Fine Food and the Australian Culinary Federation. She is also a mentor for Women in Hospitality and FoodLab, actively shaping industry standards and championing sustainability.

Welcome to season 2, episode 1 of Love on Neurodiverse Lane!    The home has been remodeled, and Kat & Harold are ready to have you visit. Each episode on Season 2 will take visitors to a different areas of the home and discuss the issues and solutions that have transpired over the years.    Episode 1 focuses on the heart of any home... The Kitchen, or as Kat & Harold like to call it, the Food Lab. From strange preferences, to wonderful compromises. The Host have some how created a functional space for their ADHD relationship. How does Harold handle dishes and expectations? Who does the cooking? What changes have they made that help (or not) and why? Tune in to find out as the two open the door for you to visit.

The majority of us are living in cities, and the sad truth is that these highly inhabited hubs are food deserts.  Places where food certainty is uncertain and what we do have available is a rapidly homogenising food landscape. The Food Lab is a program based in Sydney and designed to find ways to bring people closer to the soil that grows our food. Creating networks that cross disciplinary boundaries and support the birthing of language and connection points for the influx of migrants unable to translate our food culture.We chat about ways of introducing people from communities who have different cultural backgrounds. Finding catalysts to move outside of their communities to share knowledge, culture and business capability.At the foundation of all of this food culture building is TRUST. Jamie says 'You can't go and eat at someone's table without trust". TRUST is at the centre of everything. When someone cooks a meal for you, you build trust. You can't love someone without trust first."I have the faith that my brother loves me when he cooks for me"Finally, his key advice is 'If you aren't blessed with enough resources to travel, consider connecting to the cultural pockets in your own city".Things we talked aboutFood LabBeau Miles: Cook River episode on You TubeBread and butter project Support the showCasual Support - Buy Me A CoffeeRegular Support - PatreonBuy the Book - Futuresteading - Live Like tomorrow mattersShow NOTESA lotta rockiness along the way but it grew & evolved with the participants needsParticularly focussed on female, migrant communitiesMarginalised communities using food to connect with one another Building the diversity of the food landscape in SydneyFood is something that can be offered even when life is filled with utter newnessEliminating the potential of putting too much debt at the outset of a business“Assets are power in hospitality”The food scene is in danger of becoming homogenised due to the cost of establishmentThe power of mentorship to avoid the loneliness of businessThe chicken and egg of being small and not well resourced but being flooded with applications for supportProviding a strong stepping stone to graduate people to their own kitchensImpact multipliers - equipping people to support others100% of the people will employ 4-7 people in the next 3 yearsWhy our urban centres are food desertsPomegranate molasses as a way to connect cultural groupsNormalising enough and not needing to be ‘excessive'The power of sharing a meaningful recipe There's something in recipes that lead people back to independence  - Food speaks to our identities, holds our stories, this cant be taken away from someoneAs soon as you remove language you remove culture. When food is a language, it can't be taken from you.Everyone has a recipe they just want to shareWhat does it look like to belong to a huddle in a city -You don't realise how rich culture is until you bust out of your safety zone and look in as an outsiderHe feels shame for growing up in such a place of privilege which buffered him from the realities of other pockets in exactly the same city but with much less privilege.“I grew up with a lack of multiculturalism but food can bridge that and connect you to communities you mightn't have had access to”Singular word - TRUSTSupport the Show.

Tropical Smoothie Cafe is reportedly getting a new owner. Cava is ready for its Midwest expansion. And a once buzzed-about restaurant concept that went bankrupt is ready for its second act.

Hey, foodies!

Kenji and Deb have history with meatloaf that goes way, way back, to summer camp in the 80s. It was not love at first taste, but Deb has a moment of clarity and achieves meatloaf enlightenment. Kenji and Deb chew over “meat batter”, how many Meat Loaf references in one podcast episode constitutes audio malpractice, and if parents who send their teenage children to the store for one ingredient are monsters.  Recipes Mentioned: Deb's Turkey Meatloaf for Skeptics (from Smitten Kitchen Keepers)  Kenji's Classic Meatloaf (excerpted from The Food Lab, courtesy of Serious Eats)

Dr. & Dr. in Ägypten on Tour. Teil zwei mit den iranischen Zwillingsschwestern Dr. Forough und Dr. Sahar Sodoudi von Dr & Dr, Middle Eastern Culture and Food Lab. Die Themen: Entwicklung von El Gouna; Neue Facetten der Stadt; Warmes & trockenes Klima inkl. Seewind; Steigenberger Golfressort; Fortschrittliches Nachhaltigkeitskonzept in El Gouna; Der erste Tag; Verwöhnurlaub für die Seele; Frisches Baba Ghanoush; Obst-, Gewür- und Fischmarkt; Winetasting; Grillen; Lieblingsgerichte auf der Tour; Ausflug nach Luxor FTI präsentiert exklusive Reisen mit dem „Dr & Dr, Middle Eastern Culture and Food Lab“ nach El Gouna: Kochkurse, Marktbesuche, Gewürz- und Wein-Tastings und vieles mehr. Buchbar auf https://www.fti.de/urlaubsangebote/urlaub-el-gouna.html Dir stehen folgende Informationsquellen und Kontaktmöglichkeiten zur Verfügung: https://www.fti.de/service/reisehinweise.html Schreib uns deine Fragen, Reiseerlebnisse und Reisetipps an hello@washeldentun.de

Host Dominik Hoffmann und Vollbluttouristikerin Sainey Sawaneh im Gespräch mit den iranischen Zwillingsschwestern Dr. Forough und Dr. Sahar Sodoudi von Dr & Dr, Middle Eastern Culture and Food Lab. Die Themen der ersten Folge: Berlin based; Kochkurse in Berlin; Genussreise nach El Gouna; Essen und Kultur; Die Geschichte der Zwillingsschwestern; Kündigung, Kultur, Kochen; Gastro-Gründerpreis 2020; Warum El Gouna; Das Food Lab; Kultureller Austausch durch Essen FTI präsentiert exklusive Reisen mit dem „Dr & Dr, Middle Eastern Culture and Food Lab“ nach El Gouna: Kochkurse, Marktbesuche, Gewürz- und Wein-Tastings und vieles mehr. Buchbar auf https://www.fti.de/urlaubsangebote/urlaub-el-gouna.html Dir stehen folgende Informationsquellen und Kontaktmöglichkeiten zur Verfügung: https://www.fti.de/service/reisehinweise.html Schreib uns deine Fragen, Reiseerlebnisse und Reisetipps an hello@washeldentun.de

GUEST:  Emmy Award winning director Liz Lachman  "Susan Feniger: Forked" is a verité documentary that chronicles the journey of award-winning celebrity chef Susan Feniger(Food Network/Master Chef) as she embarks on the venture of her first solo restaurant, STREET. The film captures her passionate struggle to bring global street food together under one roof in Los Angeles. Forked is headed to the 2024 Sundance Film Festival, and will be screened on January 20th at FOODLAB, to an invitation only event. Top celebrity chefs such as Bobby Flay, Wolfgang Puck and others are also featured in the documentary. Susan Feniger, an accomplished American chef, restaurateur, cookbook author, and media personality, is recognized for her roles in shows like "Too Hot Tamales" and "Tamales World Tour" on the Food Network, as well as appearances on "Iron Chef," "Top Chef Masters," and "Cooking with the Master Chefs." 

Find out what's cookin' in cookbooks for this holiday season. Cheryl McKeon, manager of the Book House of Stuyvesant Plaza, has nine recommendations for gifts or for getting ideas for entertaining. Her suggestions include: "The Complete America's Test Kitchen TV Show Cookbook 2001-2024" (America's Test Kitchen, 2023); "The Food Lab" (J. Kenzi Lopez-Alt, 2015); "Start Here" (El-Waylly, 2023); "The World Central Kitchen Cookbook" (Andres, 2023); "Big Heart, Little Stove" (French, 2023); "Gullah Geechee Home Cooking" (Meggett, 2022); "Forest Feast Road Trip" (Gleeson, 2021); "Blueberries for Sal Cookbook" (McCloskey, 2023); and -- for real -- "Snoop Dogg Presents Goon with the Spoon" (Dogg & Stevens, 2023). Along the way we talk about the importance of independent stores to local economies and the ways the Book House supports community groups including Grassroot Givers and the Food Pantries for the Capital District. Produced by Brea Barthel for Hudson Mohawk Magazine.

It's Spoonie's first podcast ever and she's making her favorite food, pumpkin pie! But to Spoonie's surprise, she learns pumpkin isn't always just for dessert, it can be used in savory foods, too - and may taste just as good if not better! Celebrity chef J. Kenji López-Alt joins to share his recipe for kabocha no nimono, a classic Japanese dish, and kid guest, Lila, tells Spoonie about calabaza en tacha and Dia de los Muertos.   J. Kenji López-Alt is the two-time James Beard Foundation Award-winning author of The Food Lab and The Wok, and the host of Kenji's Cooking Show on YouTube, with over a million subscribers. He is a New York Times recipe columnist, the Chief Culinary Advisor of Serious Eats, and the author of the best-selling children's book Every Night is Pizza Night. He lives in Seattle with his family. 

As he keeps racking up awards while shining a light on Native foodways, chef Sean Sherman hasn't forgotten his roots on the Pine Ridge reservation. Virginia Sole-Smith says the rise in Ozempic use as a weight loss tool exacerbates an anti-fat mentality. Africa meets America as Pierre Thiam brings the flavors of his native Senegal to more kitchens in his new home. Chefs Daniel Patterson and Keith Corbin have reimagined Locol so they can reopen it as a nonprofit in Watts. With a knack for offbeat abstractions on the plate, Bar Chelou isn't playing it safe, says LA Times critic Bill Addison. Nicole Rucker of Fat & Flour is using mutsu apples for goods other than pie.

According to a recently published lab report, food samples from McDonald's and several other national food chains were found to have detectable levels of animal antibiotics, as well as animal contraceptives.

School is back in session and that means a daily struggle for many parents to figure out what to pack their kids for lunch. As palates have evolved so have school lunches. Nowadays, bento boxes are all the rage, largely replacing paper sacks as the container of choice. Kids are as likely to dine on sandwiches as they are wraps, musubi, and salads. We'll dish on healthy and tasty options that kids will want to eat and hear your tips on how parents can manage the load. Guests: Luke Tsai, food editor, KQED Arts & Culture J. Kenji Lopez-Alt, a cookbook author, children's book author, New York Times columnist, and restaurateur. He's also host of "Kenji's Cooking Show" on YouTube. His books include "The Food Lab," "The Wok: Recipes & Techniques" and "Every Night is Pizza Night." Namiko Hirasawa Chen, founder and CEO, Just One Cookbook, a web site and video series focused on Japanese cooking Monique Lopez Feybesse, chef and owner, Tarts de Feybesse

Change of plans but still works.

On this episode of Special Sauce, we talk about the joys of grilling pizza with Kenji. J. Kenji Lopez Alt is a New York Times cooking columnist and the host of Kenji's Cooking Show on YouTube. He's also the best selling author of The Wok, The Food Lab, and the children's book Every Night is Pizza Night.

Wenn man Iran hört, kommt den meisten Menschen wahrscheinlich nicht direkt die persische Küche in den Kopf, sondern eher die schwierigen politischen Verhältnisse und die andauernde Revolution, die die Schlagzeilen über das Land bestimmen. Dem wollen zwei Zwillingsschwestern aus Teheran mit ihrem „Middle Eastern Culture und Food Lab“ etwas entgegensetzen. Warum es bei ihnen aber um viel mehr als um Essen geht, erfahrt ihr im Podcast.

On this episode our special guest is focused on shaping the future of food by training and mentoring the next generation of food industry innovators. He is Jonathan Deutsch, PhD, CHE, CRC, is professor in the Departments of Food and Hospitality Management and Nutrition Sciences at Drexel University and a certified hospitality educator. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the PhD concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he is the founding director of the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion and access. He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators and was named a Food Waste Warrior by Foodtank. He is the author or editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his PhD in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is a proud alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including food product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba. To learn more about Drexel Food Lab>> https://drexel.edu/cnhp/research/centers/Drexel-Food-Lab/ Sponsor This episode was made possible by FoodNiche-ED - A gamified platform that empowers teachers to introduce nutrition education in the classroom. You can learn more here >>foodniche-ed.com | LinkedIn >> https://www.linkedin.com/company/foodniche-education/

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Introducing Stanford's new Humane & Sustainable Food Lab, published by MMathur on April 30, 2023 on The Effective Altruism Forum. We are excited to announce the new Humane & Sustainable Food Lab at Stanford University's School of Medicine (California, USA). Our mission is to end factory farming through cutting-edge scientific research that we are uniquely positioned to conduct. I am the principal investigator of the lab, an Assistant Professor at the Stanford School of Medicine with dual appointments in the Quantitative Sciences Unit and Department of Pediatrics. Because arguments for reducing factory farming as a cause area have been detailed elsewhere, here I focus on describing: Our approach Our research and publications to date Our upcoming research priorities Why we are funding-constrained 1. Our approach 1.1. Breadth, then depth Empirical research on how to reduce factory farming is still nascent, with many low-hanging fruit and unexplored possibilities. As such, it is critical to explore broadly to see what general directions are most promising and in what real-world contexts (e.g., educational interventions that appeal to animal welfare [1, 2, 3], choice-architecture “nudges” that subtly shift food-service environments, etc.). We are conducting studies on a range of individual- and society-level interventions (see below), ultimately aiming to find and refine the most tractable, cost-effective, and scalable interventions. As we home in on candidate interventions, we expect our research to become more deeply focused on a smaller number of interventions. 1.2. Collaborating with food service to conduct and disseminate research in real-world contexts We have a unique collaboration with the Director and Executive Chefs at the Stanford dining halls, allowing us to conduct controlled trials in real-world settings to assess interventions to reduce consumption of meat and animal products. Some of our interventions have been as simple and scalable as reducing the size of spoons used to serve these foods. Also, Stanford Residential & Dining Enterprises is a founding member of the Menus of Change University Research Collaborative (MCURC), a nationwide research consortium of 74 colleges and universities that conduct groundbreaking, collaborative studies on healthy and sustainable food choices in food service. MCURC provides evidence-based recommendations for promoting healthier and more sustainable food choices in food service operations, providing a natural route to dissemination. Our established research model involves conducting initial pilot studies at Stanford's dining halls to assess interventions' real-world feasibility and obtain preliminary effect-size estimates, then conducting large-scale, multisite studies by partnering with collaborating members of MCURC. We also have ongoing collaborations with restaurants and plant-based food startups in which we are studying whether adding modern plant-based analogs (e.g., Impossible Burgers or JUST Egg) to a menu reduces sales of animal-based foods. 1.3. Building a new academic field The large majority of empirical research on reducing factory farming has been conducted by nonprofits. In contrast, academics have engaged comparatively little with this cause area (but with notable, commendable exceptions). Academics have a chick'n-and-JUST Egg problem: without a robust academic field for farmed animal welfare, academics remain largely unaware of this cause area and lack the necessary mentorship and career incentives to pursue it; conversely, without individual labs pursuing this research, a robust academic field cannot emerge. Our lab is designed as a prototype, demonstrating that it is feasible – and indeed rather joyful! – for a lab to focus on an EA-aligned, neglected cause area, while also succeeding robustly by the stri...

A better food system starts with one thing: vision. Food Lab Talk gives global food system changemakers a platform to articulate their vision for the future of food. The series features interviews with inspiring individuals who are working on the frontlines of many of our most pressing food issues: reducing food loss and waste, enhancing food system transparency, facilitating shifts toward more balanced plant-forward diets, enabling informed individual choices for sustainable lifestyles, and accelerating the transition to a circular food economy.   Join Google's Michiel Bakker to meet the leaders taking bold action and answering what each of us can do to create a better food system for us all.  Links Learn more about Google's Food Shots  Subscribe, rate, review the show at foodlabtalk.com  Thank you to the guests featured in this episode (in order of appearance): A-dae Romero Briones, Director of Programs at First Nations Development Institute Matt Rogers, Founder & CEO at Mill Dana Gunders, Executive Director at ReFED Neel Ghose, Founder at Robin Hood Army Amy Keister, Global Director of Sustainability at Compass Group  *The views expressed by the guests in this podcast don't necessarily represent the host's views, nor those of his employer. 

Die Zwillingsschwestern Sahar und Forough Sodoudi wollen das Image der iranischen Kultur in ihrem "Middle Eastern Culture and Food Lab" aufpolieren. In den Kochkursen geht es nicht nur um leckeres Essen, sondern auch um Musik, Geografie und Bücher.Heise, Katrinwww.deutschlandfunkkultur.de, Im GesprächDirekter Link zur Audiodatei

Join Google's Michiel Bakker to meet the leaders who have dared to step up and take action to create a better food future for us all. Premiering April 27, 2023 with new episodes each Tuesday. Rate, review, and subscribe at https://www.foodlabtalk.com.

Kenji and The New Yorker's Helen Rosner reflect on the first season of the compelling TV show The Bear, now streaming on Hulu. J. Kenji Lopez Alt is of course the author of bestselling cookbooks like the Food Lab and the Wok and who cooks on-camera for his own YouTube series, Kenji's Cooking Show. He worked in restaurant kitchens in Boston for many years, and he did a silly thing and opened his own restaurant, Wursthall in San Mateo. The New Yorker's Helen Rosner has spent years writing about restaurants and food and chefs for Eater, Saveur, and Grub Street, among others.

หนึ่งในประสบการณ์ที่ทำให้ชีวิตมนุษย์ มีความหมายและความสุข คือการได้ทานอาหารดีๆ โดยเฉพาะมื้อพิเศษ ที่ตั้งใจจัดสรรทั้งวัตถุดิบและการนำเสนอมาอย่างดี . แบ่งปันประสบการณ์ดื่มด่ำกับอาหารและไวน์ ที่ร้าน Locus Native Food Lab เชียงราย ร้านเชฟเทเบิลอาหารเหนือร่วมสมัย ที่นำอาหารล้านนาโบราณมาเล่าใหม่ . เชิญรับฟังพร้อมๆ กันได้ใน MM Podcast EP.1735│ ดื่มด่ำประสบการณ์ อาหาร และไวน์ที่ Locus Native Food Lab . #missiontothemoon #missiontothemoonpodcast #inspiration

Erwin is a Medical Candidate at California University of Science and Medicine. In this episode Erwin speak towards medical school, recording surfing, journalism and video production, surf culture, waves, bow hunting, scat, consuming meat, The Omnivore's Dilemma, cooking, The Food Lab, J. Kenji López-Alt, Elk Talk & Kosmographia, Adam Ragusea, remote work options, travel.Support the show

I'm back from Italy with an interview with one of the great foodies of America. You might know J Kenji Lopez Alt from his cookbooks or maybe his work at Cook's Illustrated and Serious Eats or maybe from social media, where he has hundreds of thousands of followers. Lopez Alt is known for his scientific approach to cooking in his books, videos, and articles. Well, this week, Kenji was in town, and he graciously stopped by for an interview. He's the author of two cookbooks, The Food Lab, and his newest book, The Wok: Recipes and Techniques. He's also published a children's book called Every Night Is Pizza Night. Today we'll talk about his early days in the kitchen, his latest cookbook, and his advice for last minute Thanksgiving woes. Happy Thanksgiving! Ezra --- Send in a voice message: https://anchor.fm/newsnerds/message

Every once in a while you come across a trailblazer, a pot stirrer, a person who challenges the current methodology.  My guest, Carol Sanford, is one of those people.  My conversation today challenged my thinking and helped me to see things differently.  In this episode, some topics we talk about areDifferent Levels of AuthorityThe Importance of IntermezzoThe Difference Between Being a Leader and Being a Resource.Carol Sanford is a #1 Amazon best-selling, multiple award-winning author and business educator, Summit Producer, podcaster, and author. She is consistently recognized thought leader working side by side with Fortune 500 and new economy executives in designing and leading systemic business change and design. Through her university and in-house educational offerings, global speaking platforms, best-selling, multi-award-winning books, and developmental work, Carol works with executive leaders who see the possibility to change the nature of work through developing people and work systems that ignite motivation everywhere. For four decades, Carol has worked with great leaders of successful businesses such as Google, DuPont, Intel, P&G, and Seventh Generation, educating them to develop people and ensure a continuous stream of innovation that continually deliver extraordinary outcomes.Carol is the author of Indirect Work, The Regenerative Business, The Responsible Entrepreneur, The Responsible Business The Regenerative Life,, and No More Feedback: Cultivate Consciousness at Work. Her books have won over 27 awards so far and are required reading at leading multiple departments at Universities including Harvard, Stanford, Berkeley and MIT. Carol also partners with producing Executive Education through Babson College, Kaospilot in Denmark, University of Washington, and The Lewis Institute at Babson as Senior Fellow of Social Innovation. For 40 years she's collaborated with clients to develop people to grow and express their inherent singularity. Google's Food Lab uses her Responsible Business Framework. Learn more at CarolSanford.com and the Business Second Opinion podcast.Support the showThanks for listening! If you enjoyed this episode, please support us on Patreon. For more leadership tools, check out the free workbooks at KylaCofer.com/freestuff. Book Kyla to speak at your event here, or to connect further, reach out to Kyla on LinkedIn and Instagram.All transcripts are created with Descript, an amazing transcript creation and editing tool. Check it out for yourself!Leadership School Production:Produced by Kyla CoferEdited by Neel Panji @ PodLeaF ProductionsAssistant Production Alaina Hulette

“Be in the present moment.” - Carol SanfordCarol Sanford is a #1 Amazon best-selling, multiple award-winning (six book) author and business educator, Summit Producer, and podcaster. She is consistently recognized thought leader working side by side with Fortune 500 and new economy executives in designing and leading systemic business change and design. Through her university and in-house educational offerings, global speaking platforms, best-selling, multi-award-winning books, and developmental work, Carol works with executive leaders who see the possibility to change the nature of work through developing people and work systems that ignite motivation everywhere. For four decades, Carol has worked with great leaders of successful businesses such as Google, DuPont, Intel, P&G, and Seventh Generation, educating them to develop people and ensure a continuous stream of innovation that continually deliver extraordinary outcomes.Carola is the author of The Regenerative Business, The Responsible Entrepreneur, The Responsible Business The Regenerative Life,, and No More Feedback: Cultivate Consciousness at Work. Her books have won over 27 awards so far and are required reading at leading multiple departments at Universities including Harvard, Stanford, Berkeley and MIT. Carol also partners with producing Executive Education through Babson College, Kaospilot in Denmark, University of Washington, and The Lewis Institute at Babson as Senior  Fellow of Social Innovation. For 40 years she's collaborated with clients to develop people to grow and express their inherent singularity. Google's Food Lab uses her Responsible Business Framework. Learn more at CarolSanford.com and the Business Second Opinion podcast.Click here to subscribe to The Sell My Business Podcast to save time and effort.SELECTED LINKS FOR THIS EPISODEinteroctave@comcast.netCarol SanfordCarol Sanford (@carolsanford) / TwitterBooks - Carol Sanfordhttp://facebook.com/carolsanford2Carol Sanford - Executive Producer at The Regenerative Business Summit, 5X TEDx, #1 Amazon Best Seller, Sr Fellow of Social Innovation Babson College - Greater Seattle Area | LinkedInhttps://www.amazon.com/Carol-Sanford/e/B00427W9JC/ref=dp_byline_cont_pop_book_1?pldnSite=1https://carolsanfordinstitute.com/summit/The Deep Wealth Sell My Business PodcastCockroach Startups: What You Need To Know To Succeed And ProsperFREE Deep Wealth eBook on Why You Suck At Selling Your Business And What You Can Do About It (Today)Book Your FREE Deep Wealth Strategy CallContact Deep Wealth: Tweet @JeffreyFeldberg LinkedIn Instagram Subscribe to The Deep Wealth Podcast Email podcast@deepwealth.com Help us pay it forward by leaving a review.Here's to you and your success!

Nashville-based, award-winning chef and bestselling cookbook author Sean Brock has been busy over the last two-and-a-half years. He launched four restaurants—including his most personal project to date: a duo of restaurants called Audrey and June. Named after his grandmother Audrey (whose middle name was June), the spaces take up both floors of a sweeping A-frame building that's inspired by the tobacco barns of Brock's native Appalachia. Together, they're an ode to his childhood growing up in Virginia and to the woman who forever shaped him as a chef and as a person. But they're also a portal into the future of food—building on Brock's research and culinary wizardry from over a decade of leading kitchens across the South, most notably at Husk. That passion for preserving southern foodways and endless curiosity about food science continues. But now, as you'll hear, the father-of-two takes a more mindful approach with a deeper purpose.  You can learn more about visiting Audrey and June—and follow along with more food geek-outs and culinary experiments in The Lab at Audrey. Learn more about your ad choices. Visit megaphone.fm/adchoices

Once again it's time for a brand new episode of The Flickcast. The podcast about stuff nerds love. This week it's Episode 506: Stuff Nerds Love. This week we're doing something a bit different. Instead of the usual thing, this week the boys are highlighting some of the stuff they personally love and have been enjoying lately. It's sorta a show devoted entirely to picks. It's fun, trust us. Some of the things Chris and Joe talk about this week include 3D printing, Doctor Who, Pennyworth, making Mead, baking sourdough bread, being parents and the challenges that entails, Dungeons & Dragons, a cookbook called The Food Lab by J. Kenji Lopez-Alt, recent X-Men & Avengers comics (and more) by writer Jonathan Hickman, cannabis and a whole bunch of other things. And yes, the boys get a bit personal this week, too. So, be prepared for that. If you like the show, please give it a rating or review on Apple Podcasts, or your app of choice. Every rating and review helps. And if you're really feeling it, consider becoming a Patron and supporting the show on Patreon. That would be super cool.  Thanks for listening! As always, if you have comments, questions, critiques, offers of sponsorship or whatever, feel free to hit us up in the comments, Twitter, Instagram or, yes, even Facebook. Plus, our newest Discord Channel is now live. Click the link for an invite and be sure to check it out.   Opening music by GoodB Music under Creative Commons License End music by Kevin MacLeod under Creative Commons License Image: Wizards of the Coast / Hasbro

Once again it's time for a brand new episode of The Flickcast. The podcast about stuff nerds love. This week it's Episode 506: Stuff Nerds Love. This week we're doing something a bit different. Instead of the usual thing, this week the boys are highlighting some of the stuff they personally love and have been enjoying lately. It's sorta a show devoted entirely to picks. It's fun, trust us. Some of the things Chris and Joe talk about this week include 3D printing, Doctor Who, Pennyworth, making Mead, baking sourdough bread, being parents and the challenges that entails, Dungeons & Dragons, a cookbook called The Food Lab by J. Kenji Lopez-Alt, recent X-Men & Avengers comics (and more) by writer Jonathan Hickman, cannabis and a whole bunch of other things. And yes, the boys get a bit personal this week, too. So, be prepared for that. If you like the show, please give it a rating or review on Apple Podcasts, or your app of choice. Every rating and review helps. And if you're really feeling it, consider becoming a Patron and supporting the show on Patreon. That would be super cool.  Thanks for listening! As always, if you have comments, questions, critiques, offers of sponsorship or whatever, feel free to hit us up in the comments, Twitter, Instagram or, yes, even Facebook. Plus, our newest Discord Channel is now live. Click the link for an invite and be sure to check it out.   Opening music by GoodB Music under Creative Commons License End music by Kevin MacLeod under Creative Commons License Image: Wizards of the Coast / Hasbro

Dr. William Aimutis, Executive Director of the North Carolina Food Innovation Lab and Celia Homyak UC Berkley Alt Meat Lab discuss what innovations are happening at the U.S.'s most premiere labs. Tune in! Subscribe right now to never miss this podcast! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour

Dr. William Aimutis, Executive Director of the North Carolina Food Innovation Lab and Celia Homyak UC Berkley Alt Meat Lab discuss what innovations are happening at the U.S.'s most premiere labs. Tune in! Subscribe right now to never miss this podcast! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour

Mia Ormes had an idea to deliver healthy, plant-based soups and stews to new moms. But starting a business on her own was an overwhelming challenge. So she applied for Drexel Food Lab's Good Food Accelerator Program, where she worked with students to develop her recipes and get her business, Tribu, off the ground. Sabrina Boyd-Surka talked with Mia and visited the Food Lab to see what goes into food research and building a local, small business. You can learn more about Tribu or order a meal at mealsbytribu.com, or visit Mia at the Clark Park Farmers Market on Nov. 15, Nov. 19, Dec. 3, and Dec. 17.  Follow us on Twitter, @TheJawncast. 

Have you heard of the Indigenous Food Lab over at Minneapolis' Midtown Global Market?  This newer, award-winning space is introducing many to foods popular among Native cultures.  Dawn Drouillard, culinary director at the Food Lab, explains how this became a reality and what we can expect next from this space?

Editors' Picks:Jim: Jack's piece “Biden's Historians Hurt America, Dishonor Their Profession"Charlie: Jim's Jolt from today "The #Resistance Playbook Fails Democrats in Florida"Alexandra: KDW's Tuesday from today "Abortion Facts Precede Abortion Law"Light Items:Jim: It's Publication Day! Check out Gathering Five StormsCharlie: A lightning itemAlexandra: Incredible pancake recipe (from the Food Lab cookbook)

This week we welcome back James Beard award winning food science writer J. Kenji López-Alt. He talks about growing up around science, studying architecture at MIT, and how, strangely enough, both subjects pertain to cooking. Kenji is the author of the bestselling The Food Lab and the recently released The Wok: Recipes and Techniques. Support the show: https://www.patreon.com/inquiringminds See omnystudio.com/listener for privacy information.

This week's episode is the first in a three-part series that celebrates the 70th anniversary of Resources for the Future (RFF). Over that time span, RFF has had a significant impact on the fields of environmental economics and policy. In this episode, host Kristin Hayes talks with Ray Kopp, RFF's recently retired vice president for research and policy engagement, and Kerry Smith, an RFF university fellow (who also happened to be Ray Kopp's graduate school advisor). Kopp continues to lead the organization's Comprehensive Climate Strategies Program. Kopp, Smith, and Hayes discuss the 70-year history and legacy of RFF, the real-world impacts of its research, and how the act of conducting research itself has changed through the decades. They take a trip down RFF memory lane to explore how the world of environmental economics has evolved over the past 70 years—and how RFF has helped shape that evolution. References and recommendations: “Scarcity and Growth: The Economics of Natural Resource Availability” by Harold J. Barnett and Chandler Morse; https://www.routledge.com/Scarcity-and-Growth-The-Economics-of-Natural-Resource-Availability/Barnett-Morse/p/book/9781617260315 “Air Pollution and Human Health” by Lester B. Lave and Eugene P. Seskin; https://www.routledge.com/Air-Pollution-and-Human-Health/Lave-Seskin/p/book/9781617260582 Marchant calculator; https://americanhistory.si.edu/collections/search/object/nmah_690723 “The Voltage Effect” by John A. List; https://www.penguinrandomhouse.com/books/672117/the-voltage-effect-by-john-a-list/ “Big Data for Twenty-First-Century Economic Statistics” edited by Katharine G. Abraham, Ron S. Jarmin, Brian C. Moyer, and Matthew D. Shapiro; https://www.nber.org/books-and-chapters/big-data-twenty-first-century-economic-statistics “Sapiens: A Brief History of Humankind” by Yuval Noah Harari; https://www.ynharari.com/book/sapiens-2/ “The Food Lab” by J. Kenji López-Alt; https://wwnorton.com/books/9780393081084

On this week's Special Sauce Detroit food activist and Food Lab Detroit founder Devita Davidson has a lot to say about how government, entrpreneurs, and the private sector can and should work together to form a better food system. Plus chef-restaurateur Ji Hye Kim of Miss Kim's in Ann Arbor tells us about how she has embraced Food Lab Detroit's methods to mutually benefit her business and the employees that work there.

J. Kenji López-Alt is a chef, dad, NY Times best-selling author of The Food Lab, NY Times food columnist and the host of “Kenji's Cooking Show,” a YouTube show with over a million subscribers. He's an MIT graduate who parlayed his education into a career in the kitchen. We discuss how he made his way from working in science labs to some of the best kitchens in Boston, his process in testing recipes and techniques (anyone else test hard boiled eggs over 1000 times?!), we dive deep into his most recent book, The Wok, and so much more. He is an incredible advocate for No Kid Hungry, initially setting out to raise $5,000 and has currently raised over $126,000! He is far and away one of our host's most trusted culinary resources. Enjoy this episode as we go Beyond the Plate… with Chef J. Kenji López-Alt.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

J. Kenji López-Alt is a chaf and food writer who has written for the New York Times, Cook's Illustrated, Serious Eats, and more. A lot of his recipes perfect the staples including steak, potatoes, beans, eggs, mayo, and mushroom soup. If you are a home cook, odds are you have a recipe from Kenji you swear by. In 2015, he compiled a lot of his signature recipes in his award winning book The Food Lab: Better Home Cooking Through Science . This year, López-Alt has followed up The Food Lab with a very different kind of cookbook. It is called The Wok: Recipes and Techniques. It is nearly 700 pages and includes not only recipes but a guide to acquainting, understanding, and eventually mastering one of the most versatile pans in the kitchen. J. Kenji López-Alt talks with Jesse about the new book and some of his favorite meals to make with a wok. He also shares how he used science to make the perfect chocolate chip cookie. Plus, he talks about how he balances inclusivity and appropriation when making recipes from other countries.

Do you feel that some days you have all the energy in the world to workout yet another week you feel tired AF? In this episode, we uncover how the 4 phases of your cycle can alter your energy, hormones, and how you can better optimize your workout routine throughout the month! You'll learn the different phases of your menstrual cycle, when to do more/less exercise during each cycle, and how to ultimately match each phase with the right routine. We also play our favorite PCOS game, Guess This Food, and talk about what PCOS labs we recommend during our Q&A session. Join us in The Cysterhood, a community of women learning how to manage PCOS & lose weight, Gluten and Dairy Free. What's Your PCOS Type? - Take the quiz Ovasitol: 15% OFF prc code 292660 Pre-natal for TTC: 15% OFF prc code 292660 Lab kits -- LET'S CONNECT: Website: https://PCOSweightloss.org/ Instagram: https://www.instagram.com/pcos.weightloss/?hl=en Tik Tok: https://vm.tiktok.com/ZMJC2EE26/ YouTube: https://www.youtube.com/c/PCOSWeightLoss Pinterest: https://pin.it/70SIHtk While Tallene is a Registered Dietitian and Sirak a Personal Trainer, this podcast provides general information about PCOS. It is not meant to serve as fitness, nutrition or medical advice related to your individual needs. If you have questions, please talk to a medical professional. For our full privacy policy, please click on the following link: (Privacy Policy). Links included in this description may be affiliate links. If you purchase a product or service with the links that we provide, we may receive a small commission. There is no additional charge to you. Thank you for supporting our channel so we can continue to provide you with free content each week.

J. Kenji Lopez-Alt is a food writer, and chef and cook of over 20 years. He's behind the New York Times Best Seller The Food Lab, the website Serious Eats, and a YouTube channel that offers science-proven methods for home cooking.Kenji spoke to us about everything from cooking techniques to his journey starting Serious Eats and writing The Food Lab, to how he thinks the Internet changed food and his upcoming book The Wok: Recipes and Techniques, and more. Hosted on Acast. See acast.com/privacy for more information.