Podcasts about food media

It is no secret that 2024 and 2025 have been tough years for food journalism in the United States, with a number layoffs happening across the industry. It's against this national backdrop that at the end of March we hosted a panel discussion on the Podcast stage at Boise's Treefort Music Fest.Our live podcast - also a part of Treefort's Foodfort programming - brought together voices and perspectives from across Boise's restaurant and food media landscape to tackle topics ranging from how the rise of new local media has affected the restaurants they cover, to the question of what makes someone an expert or authority on food? The conversation we had at Foodfort also touched on a lot of trends that are being experienced in cities all over the country. And so a few weeks after the panel, we also chatted with Dana Cowin, a former long-time editor of Food & Wine magazine, founder of Progressive Hedonist, and one of our colleagues at HRN, the Heritage Radio Network. Guests:Dana Cowin (Founder, Progressive Hedonist)Becca Alamilla (Co-owner, Amano)Kara Jackson (Managing Partner & Editor, BoiseDev Eats)Natalie Plummer (Creator, Hello Meridian and Podcast Host, The Boise Bubble)Scott Charles (Moderator,  Boise Food Finds Facebook group)We are a part of HRN. Help us create a more sustainable world by shifting the way we think about food by supporting HRN's first ever two-week fundraising drive.

Tasteland is a very cool podcast that offers creative takes on media, marketing, and technology from Daisy Alioto and Francis Zierer. Daisy is the CEO of Dirt Media, a next-generation entertainment brand using emerging technology to tell the coolest stories about culture and collecting. Francis is the editor of Creator Spotlight, a weekly newsletter about creators across the world of newsletters. Matt joins Daisy and Francis to talk all about media, the power of the podcast, and some of the work we do at TASTE.On this episode we hit many topics, including: Robert Sietsema on Substack, our fondness for Eater's editorial, the fast death of “text on the page”, the podcast is blogging/newsletters, Rob Martinez on YouTube, MacKenzie Chung Fegan's work at the San Francisco Chronicle, caring about “text on the page”, TASTE's Horses story, Big Art, MONEY, How Long Gone is a great food podcast, Camilla Marcus on payroll tax, cool NYC restaurants, visiting a restaurant week three. Also: Restaurant pop-up culture, old (good) evergreen stories, The Most by Jessica Anthony, Bad Waitress by Becca Schuh, Stissing House, Jordan Michelman's novel. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

May 15, 2025 - There are many Korean American voices within food media nowadays, and many more women on editorial mastheads. But, what is it like to navigate this system of reporting and contributing to food culture as a Korean-American woman? What are the challenges, and what difference do they make in the industry? Chef and writer Caroline Choe sits down with three women with longstanding careers in the food editorial and media landscape–Christina Chaey, Myo Quinn, and Caroline Shin–to discuss the importance of diverse voices in food media, sharing their own experiences in their work, and what they hope will be the best way forward to allow for more voices and stories to be heard. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1990-women-in-food-media

In today's episode of Bite Back with Abbey Sharp, I will be talking to Dr Emily Contois, an Associate Professor at the University of Tulsa specializing in how identities are formed at the vital intersection of food, the body, and ideas about health. She is the author of “Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture” and co-editor of “Food Instagram: Identity, Influence, and Negotiation”. Today we will be riding on the heels of the popular Netflix show Adolescence, we are exploring the very scary effect of the manosphere, incel and “red pill” subcultures on young boys. Today we're going to chat about how the patriarchy harms not just women, but men as well. We discuss the dangerous teachings of the manosphere and leading influencers like Andrew Tate. We also talk about the pipeline that young men are finding themselves going down starting with innocuous places (ie. self improvement, dating, fitness, dieting) that lures them into incel culture. We talk in detail about the intersection between diet culture and the manosphere and the lack of body positivity movements for men. We talk about the role of bullying, social isolation, AI, p0rn, types of school, and gender roles modelled at home. I finish with a list of potential actionable tips to help you start to build emotional resilience, media literacy and tolerance to different expressions of gender to help set the stage to allow your kids to reject these manosphere ideologies. https://bite-back-with-abbey-sharp.simplecast.com/episodes/the-shocking-pipeline-to-the-red-pill-manosphere-from-health-nutrition-content-online-with-dr-emily-contoisBe sure to check out my first episode with Emily: “Ladies eat salad, men eat steak & burgers”.References:https://www.everyonesinvited.uk/primary/readhttps://aibm.org/research/male-suicide-data/?https://www.cdc.gov/suicide/facts/data.html?https://www.bbfc.co.uk/about-us/news/children-see-pornography-as-young-as-seven-new-report-findshttps://pubmed.ncbi.nlm.nih.gov/39907845/https://cyberbullying.org/cyberbullying-continues-to-rise-among-youth-in-the-united-states-2023?https://tribune.com.pk/story/2536330/netflix-drama-adolescence-prompts-anti-misogyny-curriculum-shift-in-uk-schoolshttps://unpluggedcanada.com/Check in with today's amazing guest: Dr Emily Contois, Associate Professor at the University of Tulsa. Follow at @emilycontoisWebsite: www.emilycontois.comBooks: - Diners Dudes and Diets - Food InstagramDisclaimer: The content in this episode is for educational and entertainment purposes only and is never a substitute for medical advice. If you're struggling with with your mental or physical health, please work one on one with a health care provider.If you have heard yourself in our discussion today, and are looking for support, contact the free NEDIC helpline at 1-866-NEDIC-20 or go to eatingdisorderhope.com.

Send us a textIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

Send us a textThe inaugural US Culinary Open at NAFEM in Atlanta brought together world-class chef talent, premium ingredients, and a media team determined to document every moment of culinary excellence. Have you ever wondered what happens when top culinary professionals compete on a world-class stage? Our team spent five intense days (working upwards of 18 hours daily) capturing the tornado of nonstop action that defined this prestigious competition. What made this event truly exceptional wasn't just the beautiful dishes—it was the caliber of competing chefs who earned their spots through credentials and credibility rather than simply paying entry fees. Thank goodness for Royal Cup Coffee for keeping up energized! Along with SupraCut System and Citrus America for being wonderful booth partners! The competition featured a unique chef-commis partnership format, pairing established chefs with apprentices in a meaningful mentorship structure. Behind the scenes, kitchen design by James Camacho earned universal praise from competitors, while premium ingredients like Verlasso Salmon from Patagonia gave chefs the finest materials to showcase their talents. Even culinary icon Thomas Keller made an appearance, donating knives to the competition winner.From a media perspective, our team balanced multiple responsibilities—conducting interviews, photographing dishes, capturing video footage, and building relationships with industry professionals. The human element proved most powerful, as chefs shared emotional stories about their culinary journeys. These authentic moments, captured through our documentation, added profound emotional depth to our coverage, reminding us that beyond the technical exIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

In this episode, André Natera sits down with Joshua Weissman, one of the biggest names in food media and content creation. They discuss:✅ The new era of food influencers—what's real, what's fake, and what actually matters✅ Cooking vs. content creation—are social media chefs helping or hurting the industry?✅ Michelin Guide in Texas—does it really impact the industry or is it just hype?✅ AI in food content—how will it shape the future of the industry?✅ Building a brand as a chef—how to scale, stay relevant, and not lose yourselfJoshua Weissman shares raw insights on what it takes to make it today. Whether you're an aspiring chef or a food media fan, this episode will change how you see the industry.Joshua Weissman Instagram: Listen now on Chef's PSA!Subscribe to my Substack!⁠⁠⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠⁠⁠

In this episode, Mike welcomes Adam Yee to discuss his journey in food tech, his extensive experience as a podcaster, and his evolving role in the industry. The conversation covers Adam's first-time experience at CES, the origins of his My Food Job Rocks podcast, and how podcasting has shaped his career—from networking opportunities to job offers. Adam shares insights from his time as a food scientist, his role in various startups, and the founding of Sobo Foods, a company focused on innovative dumplings. Show Outline: IntroductionMike and Ada catch up on CES experience Adam's Podcasting Journey How My Food Job Rocks started 10 years ago The podcast's mission: Making food jobs as exciting as tech jobs Growth through interviews with food scientists, entrepreneurs, and industry leaders Memorable moments, including an interview with Harold McGee Career Journey in Food Science Early days at a granola bar factory in Phoenix Transition to Isagenix to develop protein bars Founding Sobo Foods and launching dumplings Lessons from working at Motif FoodWorks and observing the food tech boom Podcasting as a Career Catalyst How My Food Job Rocks led to a role at Better Meat Co. Influence on Paul Shapiro starting his podcast Podcasting as a powerful networking tool The Evolution of My Food Job Rocks Relaunching the podcast: Season 2 with a focus on deeper industry insights Exploring underrepresented food careers (e.g., farmers, venture capitalists) Introduction of a new segment: Dig In, focusing on specific food industry trends Maybe Food, Maybe Tech Podcast How it started as Crisis Meets Opportunity Analyzing food trends through the lens of global events and technology Example: Understanding the impact of avian flu on egg prices Discussing alternative proteins and food system innovations The Future of Food Media & Podcasting The growing influence of podcasts vs. books The potential of video content for food tech discussions Challenges of reaching frontline workers for interviews Where to Find Adam YeeBest way to connect: LinkedIn Here is the story of The Spoon Podcast Network. Find Adam's podcast and more great shows at The Spoon Podcast Network page. Learn more about your ad choices. Visit megaphone.fm/adchoices

Zero is considered by many mathematicians to maybe be humanity’s greatest achievement. This hour, a look at the strange and essential concept of the number zero and how the human brain deals with it. Plus: the trend toward zero-sugar and zero-calorie sodas. And: 0 (and 00) as a uniform number in sports. GUESTS: Emily Contois: Associate professor of media studies at The University of Tulsa and the author of Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture Todd Radom: A designer, sports branding expert, and writer Yasemin Saplakoglu: A staff writer covering biology for Quanta Magazine The Colin McEnroe Show is available as a podcast on Apple Podcasts, SpotifyAmazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. Join the conversation on Facebook and Twitter. Colin McEnroe, Robyn Doyon-Aitken, and Dylan Reyes contributed to this show, which originally aired on November 20, 2024. Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week we return to the second podcast we ever released here at Historians At The Movies: 2014's CHEF starring Jon Favreau, Sophia Vergara, John Leguizamo, and Robert Downey, Jr. We talk not only about whether or not this is the best food movie ever made, but about the rise of social media and #foodporn.About our guests:Emily Contois, Ph.D., researches media within consumer culture, focusing on how identities are formed at the vital intersection of food, the body, and ideas about health. She is the author of “Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture” (University of North Carolina Press, 2020) and co-editor of “Food Instagram: Identity, Influence, and Negotiation” (University of Illinois Press, 2022). Her current book project explores how ideas about elite athleticism have infiltrated everyday American life. A richly interdisciplinary scholar, her academic work has been published in Advertising & Society Quarterly, American Studies, Feminist Media Studies, Gastronomica, and Fat Studies, among others.Dr. Zenia Kish is an interdisciplinary scholar committed to publicly-engaged teaching and research that bridges the humanities and social sciences. Her work explores unconventional forms of media across global contexts, including the mediation of philanthropy and agriculture, and makes connections between digital media studies, strategic communication, critical finance studies, American studies, food and agriculture, and development. She is Associate Editor at the Journal of Cultural Economy, and serves on the boards of the Journal of Environmental Media and Communication and Race. Before joining Ontario Tech University, Zenia was Assistant Professor of Media Studies at the University of Tulsa, where she also served as the Associate Director of the Oklahoma Center for the Humanities.

What do the Eater layoffs mean for food media in Los Angeles? Did Bill Addison's review of Vespertine get us more or less excited to visit the two Michelin-star juggernaut? And what to make of Melissa Clark's underwhelming experiences at Thomas Keller's Per Se and The French Laundry? Father Sal's with us today to discuss all of the above, plus a controversy at Long Beach's Roscoe's Chicken and Waffles, a bold proclamation of the best fast food item in America, and quote-unquote intrepid food influencer whose rating every steakhouse chain from the comfort of his own Tesla.  In Part 2, we're joined by Reilly Cox and Luke Reyes for the second installment of our Opening Cafe Esca series. If you missed Part 1, this is our series where Luke and Reilly are bringing us along in their journey of opening an ambitious new Italian restaurant in a stunning Arts District development come March of 2025. For today's conversation, I met up with Reilly and Luke at their very much under-construction restaurant space, to hear about how they've been working with their designer on a design concept that presents a modern Italian dining experience able to convey warmth while also standing out amidst the sea of Italian restaurants in Los Angeles. Today's convo will focus on the concept of the design, and our next installment coming up in a few weeks will center around the nitty gritty of bringing that vision to life by way of materials, permitting, budget constraints, and more. Helpful Links: News about the Eater layoffs https://www.businessinsider.com/vox-media-lays-off-staff-at-lifestyle-brands-thrillist-eater-2024-12 Vox Media Union statement https://www.wgaeast.org/wgae-vox-media-union-statement-on-layoffs-at-thrillist-and-east/ Voc Media Union relief fund https://x.com/vox_union/status/1866132381758886148 Bill Addison reviews Vespertine https://www.latimes.com/food/story/2024-12-05/vespertine-culver-city-2024-review-jordan-kahn-bill-addison Melissa Clarke on Per Se and The French Laundry https://www.nytimes.com/2024/11/26/dining/french-laundry-per-se.html Controversy at Roscoe's https://la.eater.com/2024/12/4/24313359/roscoes-house-of-chicken-n-waffles-trump-doll-maga-los-angeles-southern-california The Ringer oral history on best fast food https://www.theringer.com/2024/12/03/food/chick-fil-a-waffle-fries-fast-food-rankings -- Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠ – Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

It's beginning to feel a lot like Black Friday. Father Sal and I are coming through with a very LA Food Pod Gift Guide. But first, there's a piece in Taste making the case in favor of gatekeeping your favorite restaurants, a podcast with the brand new editor of The Best American Food & Travel Writing that elicited some red hot takes on the future of food media, and a snarky Substack article on whether 2024 was a year of lows for LA restaurants.  Helpful links: Shaan Merchant for Taste on gatekeeping ⁠https://tastecooking.com/is-there-a-case-for-gatekeeping/⁠ This is Taste interview with Jaya Saxena ⁠https://tastecooking.com/this-is-taste-499-best-american-food-writing-with-jaya-saxena/⁠ Bangers and Jams article on LA's highs and lows ⁠https://www.bangersandjams.com/p/the-highs-and-lows-of-las-quiet-restaurant⁠ Eater's Mona Holmes on Somerville and Long Beach's new jazz lounge ⁠https://la.eater.com/2024/11/25/24305531/breakers-long-beach-hotel-sky-room-restaurant-opening-jazz-lounge-long-beach-southern-california⁠ GIFT GUIDE Gift for the accomplished home cook  Sal's pick: Vitamix 5200 Blender ⁠https://www.amazon.com/dp/B008H4SLV6?tag=seriouseats-onsite-prod-20&ascsubtag=8648475%7Cnfb598f95b40b4663a3a1de10248b91ba01%7CB008H4SLV6%7C1732671051584%7C%7C&th=1⁠ Luca's pick: Corto olive oil ⁠https://www.amazon.com/TRULY%C2%AE-Extracted-Straight-Official-Producer/dp/B00YG1DWP4/ref=asc_df_B00YG1DWP4?mcid=664965199a223a9aa11521ed5c649c18&tag=hyprod-20&linkCode=df0&hvadid=693129827186&hvpos=&hvnetw=g&hvrand=2661308734640888339&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9030967&hvtargid=pla-762159356592&psc=1⁠ Gift for the beginner home cook Sal's pick: Foodist Kitchen.    ⁠https://foodistkitchen.com/⁠ Luca's pick: Botanica Magic Spice ⁠https://www.botanicarestaurant.com/products/magic-spice⁠Gift for the friend who only eats out: Sal's pick: Gym membership Luca's pick: Red Dining Book ⁠https://www.reddiningbook.com/products/los-angeles-2025⁠ Gift for the insufferable LA foodie  Sal's pick: How to Stop Being Toxic Luca's pick: Subscription to LA Taco Gift for the insufferable fan of The Bear Sal's pick: Gift card to Ever ⁠https://www.toasttab.com/ever-restaurant-1340-w-fulton-st/giftcards⁠ Luca's pick: Carmy's white shirt ⁠https://merzbschwanen.com/blog/press-8/the-viral-95-t-shirt-in-the-bear-came-from-a-san-francisco-store-125⁠ Gift for the cookbook collector Sal's pick: Random Seattle bookshop ⁠https://booklarder.com/products/gift-card⁠ Luca's pick: Way more relevant Long Beach bookshop ⁠https://squareup.com/gift/MLR9NPYWBWS6J/order⁠ Gift that says more about you than about the recipient (the virtue-signaling gift)  Sal's pick: Anonymous gift to PETA Luca's pick: VISIONS wine clup at Psychic Wines ⁠https://www.psychicwinesla.com/wine-club⁠ Food gift for your S/O For Emily: Dining in the Dark ⁠https://dininginthedarkexperience.com/los-angeles/⁠ For my wife: Mercado Famous meats ⁠https://mercadofamous.com/products/papa-noe⁠l Gift we'd get each other  Sal to Luca: Ooni he already has Luca to Sal: Masienda tortilla kit ⁠https://masienda.com/products/tortilla-starter-kit?variant=42499201597589&country=US¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_medium=cpc&utm_source=google&utm_campaign=21317473580&utm_content=_m_&utm_term=&gad_source=1&gclid=Cj0KCQiAgJa6BhCOARIsAMiL7V-PRF7prmdx2jB-JKO3G4yXJLsrtgLVU118bVONv3ba71lum7BYJeEaAg8mEALw_wcB⁠ Gift I wish people would get me Sal needs nothing Luca wants Cangshan Maya knives ⁠https://www.williams-sonoma.com/products/cangshan-maya-block-set-12-piece-set/?clickid=wGBUu4Rh7xyKWHp1PfwtbQybUkCQcbzXI1PZQ40&irgwc=1&cm_cat=249354&cm_ven=afshoppromo&cm_ite=&cm_pla=ir&irpid=24935⁠ -- Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠ – Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

This bonus content is a reading from Platypus, the CASTAC Blog. The full post by Ashley Thuthao Keng Dam and Maythe Han can be read at https://blog.castac.org/2024/11/dining-with-dogs-more-than-human-relations-in-food-media/. About the post: Human and nonhuman lives may have first become closely entangled with the rise of agriculture as we raised animals to eat, and other animals that could help us manage the animals we raised to eat. However, the relationality between humans and animals expanded beyond that based on function and survival since the advent of agriculture. Today, we share our homes with them, and, as we will discuss in this post, our food and eating practices with them as valued members of more-than-human families, co-participating and co-producing our complex and ever-evolving cultures surrounding food.

Zero is considered by many mathematicians to maybe be humanity's greatest achievement. This hour, a look at the strange and essential concept of the number zero and how the human brain deals with it. Plus: the trend toward zero-sugar and zero-calorie sodas. And: 0 (and 00) as a uniform number in sports. GUESTS: Emily Contois: Associate professor of media studies at The University of Tulsa and the author of Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture Todd Radom: A designer, sports branding expert, and writer Yasemin Saplakoglu: A staff writer covering biology for Quanta Magazine The Colin McEnroe Show is available as a podcast on Apple Podcasts, SpotifyAmazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. Join the conversation on Facebook and Twitter. Colin McEnroe, Robyn Doyon-Aitken, and Dylan Reyes contributed to this show.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

McCall Gridley is Head of Sales & Partner Experience at Tastemade. On this episode of ITS, McCall tells Ali how brands can partner with Tastemade to create content that not only creates awareness, but also drives sales. They discuss the ever-evolving state of food media, how to think about content and consumer mindset, and why a media ecosystem is better than a single channel strategy.Photo courtesy of Tastemade.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.

Elazar Sontag is a James Beard and National Magazine Award-nominated writer and editor. He's also a Forbes 30 Under 30 recipient. Most importantly, he is currently trying for a 400-pound deadlift. He joined Julia Turshen to talk about powerlifting, eating, queerness, bodies and more.Follow-up links:To pre-order Julia's new book, WHAT GOES WITH WHAT, head here!To sign up for Julia's weekly newsletter, head here.BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia's long-form essay, can be read here or listened to here.Watch the video about the Queer Barbell Club Julia started at her gym.Follow Elazar on IG right here!

Alex Lau is a food and travel photographer from San Francisco. When not sitting in car rentals and airport terminals, he is the proud owner of three dogs named Rocco, Ellie, and Nina. With the rest of his free time, he trains and competes as a nationally ranked powerlifter. He joined Julia Turshen for a conversation about his lifting.Follow-up links:To pre-order Julia's new book, WHAT GOES WITH WHAT, head here!To sign up for Julia's weekly newsletter, head here.BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia's long-form essay, can be read here or listened to here.Watch the video about the Queer Barbell Club Julia started at her gym.Follow Alex on IG right here!

We're joined on the pod today by none other than Father Sal. As you know, dear listener, Father Sal doesn't actually live in Los Angeles, but when he does visit our city, which happens often, he always comes prepared with the most thorough itineraries humankind has ever seen. If planning were an Olympic sport, Father Sal would take home gold, silver, bronze, and perhaps even the cutest leotard award. As a gesture of our goodwill to you, dear listener, we're going to talk today about how to craft the perfect itinerary when visiting LA or when hosting out-of-town visitors. He'll walk me through his latest plans, and I'll critique them from a culinary perspective to make sure he's not taking just another basic bitch visit to LA, but really getting into the guts of what makes  our city's food great right now. Consider this the Gourmand's Guide to Visiting or Hosting Visitors in LA.  We're also joined today by a restaurant owner who has been a very vocal voice in recent conversations on the tough times restaurants have been having of late. You may have seen her piece in The LA Times breaking down where every cent of a dollar goes once you've spent it at a restaurant. It's Heather Sperling of Botanica in Silver Lake and, honestly, this was such a fascinating conversation, I had to break it up into 2 parts. Today, we'll be hearing about the path that led her to opening Botanica, and next week we'll dive into the nitty gritty of owning and operating a restaurant in LA's rather draconian regulatory environment. Heather actually worked in food media for a long time, and today's portion of the interview includes some great insights on what we're losing as the food media universe continues to hemorrhage dollars and therefore journalists.  Helpful links: Our free newsletter LA FOODSTACK https://thelacountdown.substack.com/ Botanica https://botanicarestaurant.com/ Heather Sperling on IG https://www.instagram.com/heathersper/?hl=en This episode of The LA Food Podcast was produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini -- Get 10% off on all purchases at House of Macadamias with the code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off your first order of wagyu beef at First Light Farms using the code "LAFOOD10" https://www.firstlight.farm/us/ --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Father Sal is with us today to talk about the LA Times' 2024 Restaurant of the Year Baroo. We break down what the award means, why it's significant, and why we are so excited for our upcoming meal at this very special restaurant. We also talk about the LA Times' Gold Award winner, the rise of non-alcoholic beer, and the sudden closure of Rampart Village restaurant due to homelessness question mark?  Arguably even more exciting is that fact that we're joined in Part 2 by none other than Eater's Mona Holmes. A James Beard Award nominee, Mona is one of the most intrepid food reporters in the city and possibly the country. We have a wide-ranging conversation on the state of LA food, the state of LA food media, and much, much more. Helpful links: All articles mentioned on the pod are linked in LA FOODSTACK, our free weekly newsletter https://open.substack.com/pub/thelacountdown/p/baroo-is-the-la-times-2024-restaurant?r=31nins&utm_campaign=post&utm_medium=web Mona Holmes in Instagram https://www.instagram.com/monaeats/?hl=en Mona Holmes in Eater https://la.eater.com/authors/mona-holmes Mona Holmes in KCRW https://www.kcrw.com/people/mona-holmes --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

About Alexis deBoschnek: Alexis deBoschnek is a cookbook author, recipe developer, and food writer based in the Catskills. Her second cookbook, Nights & Weekends, will be published in August 2025.Alexis' WebsiteInstagramNewsletter: Side DishCookbook: To The Last BiteIn this week's episode you'll learn:The state of Food Media & what she has enjoyed most in her culinary career so far The Catskills - What are Alexis' favorite restaurants/chefs and local businessesOona Wines and becoming a Founding Partner thereCookbook writing process and her upcoming second cookbook, coming out in 2025---

Today's guest is Ella Quittner, a journalist making a name for herself in food media with articles like “I Love You, but I Hate Your Cooking” in The New York Times and “The Bizarre Allure of Sexy Cakes” in New York Magazine. Before she started her freelance career and writing for prominent media outlets, Ella spent years working in finance. Host Abena Anim-Somuah chats with Ella about how she made that jump, what draws her to writing about culture, and how she identifies the trends that she covers. Ella also talks about her forthcoming cookbook and shares her observations on the state of food media today. Don't miss Ella's voicemail to her future self.Get tickets for our Las Vegas event on Monday, June 24th, here.Visit Cherry Bombe's Event Calendar for our Summer Series details.More on Ella: Instagram, websiteFollow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found here.Hosted by Abena Anim-SomuahProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

This week I'm joined by Greg Remmey, former client and founder of the popular food media empire, DEVOUR POWER.Together, we discuss:The impact of being in the modeling industry on Greg's relationship with food and bodyHow struggling with disordered eating led to starting a food blogWhat was going on behind the scenes in the early days of DEVOUR POWER Breaking out of all-or-nothing thinkingToxic bro optimization cultureHow Greg deals with trolls commenting on his food choices and appearance on social mediaThe way Greg's relationship with alcohol shifted as a product of doing Intuitive Eating workResources Mentioned:Anti-Diet Media ListAnti-Diet Research GuideMore From Greg:Greg's personal Instagram: @gregremmeyDEVOUR POWER on Instagram: @devourpowerMore From Leah:Apply to The Embodied Method, my 1:1 coaching programJoin my self-paced course, The ReturnSubscribe to my personal SubstackFollow me on Instagram for more intuitive eating content @leahkern.rdVisit my website to learn more about my coaching offeringsSubscribe to my weekly newsletter to get a nugget of intuitive eating inspiration delivered straight from my heart to your inbox each week.Send me a voice messageEmail me: Leah@leahkernrd.com

Show Notes: Alessandra's Site: https://alessandraciuffo.com/about/ Flavors by Ale on IG: https://www.instagram.com/flavorsbyale/?hl=en Trattoria l'Incontro: https://trattorialincontro.com/ ICE Culinary Program: https://www.ice.edu/campus-programs/culinary-arts-associate-degree Rachael Ray: https://rachaelray.com/If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

This episode focuses on food media, digital technology in agriculture, and some of the ways in which artificial intelligence might have an impact on cooking, eating, and nutrition. We also get into a few related themes, including food porn, celebrity chefs, data sensors, and the promises and warnings of science fiction. David talks with food scholars Signe Rousseau and Maaz Gardezi to find out where we've been and where we're going when it comes to media and tech, exploring the blurry line between the digital and analog worlds of food. During the ‘Stick This in Your Mouth' segment, Maxime offers up his opinions on futurist meals, and closing things off, we hear from ChatGPT during the Food Questionnaire.Guests:Dr. Signe Rousseau teaches critical and digital literacy at the University of Cape Town in South Africa. Her PhD focused on the rise of celebrity chefs before “food media” was a commonly used term, and she is the author of Food and Social Media and Food Media. She is currently Co-Chair of Gastronomica: The Journal for Food Studies. During the podcast, she mentioned the following food folks:- José Andres and the World Central Kitchen- Heston Blumenthal and his restaurant The Fat Duck- early food TV host Keith Floyd and his show, Floyd CooksDr. Maaz Gardezi is a faculty member in the department of sociology at Virginia Tech. His research focused on two interrelated issues in the US and South Asia—climate change adaptation and mitigation, and the social implications of emerging digital technologies in agriculture. For more on digital and precision agriculture, as well as the effects of Big Data in food production, take a look at the articles listed on the Making a Meal of It website.ChatGPT is an AI language model designed to assist users with a wide range of tasks and inquiries, created by OpenAI. Check out what it has to say about how AI might affect the ways people grow and eat food on the Making a Meal of It website.Host/Producer: David Szanto Music: Story Modeadditional sound: William Termini via FreeSound@makingamealpodcast makingamealofit.com

Chef Maneet Chauhan is a celebrated culinary artist, cookbook author, philanthropist, and restaurateur. The Food Network star and founding partner of Morph Hospitality Group traces her culinary inspiration to the vibrant streets of India. “I really want to be the voice of Indian food throughout America,” she says. Listen now to learn about the essence of being a chef, sharing stories online, and becoming a food TV personality. Sponsor: Toast: All-In-1 Restaurant System — https://bit.ly/3vpeVsc

is a celebrated culinary artist, , philanthropist, and restaurateur. The star and founding partner of traces her culinary inspiration to the vibrant streets of India. “I really want to be the voice of Indian food throughout America,” she says. Listen now to learn about the essence of being a chef, sharing stories online, and becoming a food TV personality. Sponsor: Toast: All-In-1 Restaurant System —

Meet Kim Yorio:Kim Yorio is a storyteller. For as long as she can remember, she's been crafting messages for media, thought leaders, and consumers. She's worked top culinary brands and talent throughout her tenure running YC Media including Calphalon, Jeni's Splendid Ice Creams, Ippodo Tea, Sea Tales, and Food Network magazine as well as Jamie Oliver, Michael Symon, Curtis Stone, and Carla Hall. Her results range from frequent placements on national television to features in top national magazines and newspapers. Kim has spoken at women's and culinary conferences across the country and is the co-author of four bestselling business books for women.What you'll learn in this weeks episode: How Kim got started in Food Media and CommunicationsWhat does a "typical" work week look like for her in food communications.The state of media today.What is the planning like to arrange and develop a book tour.What are her favorite food brands, cookbooks, and hosting tips are right now. Follow Kim InstagramSupport the showAbout Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Hillary Dixler Canavan, restaurant editor of Eater, joins host Kerry Diamond to talk about the debut book from the famous food media outlet, “Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters.” Hillary shares how the cookbook—and Eater's seven-book deal—came to be and how the restaurants in the book were chosen. She also shares her journey from theater to restaurants to Eater, and talks about some pivotal food media moments she was involved with, including the one that led to Cherry Bombe's Jubilee conference. Thank you to OpenTable and Alex Mill for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Hillary: Instagram, Eater cookbookEater stories referenced during the interview: —Hillary's interview with the editor of Time Magazine's The Gods of Food special issue—Hillary's story “By The Numbers: Women and the Food Events Circuit”—Amanda Kludt's essay on motherhood and restaurants

Victory Nwabu-Ekeoma is the founding editor of Bia! Zine, a magazine that celebrates the voices, food, and stories of immigrant communities in Ireland. Unlike most other food-related publications, Bia! doesn't concern itself with the hottest new chefs or trends in food and restaurants. Rather, the zine is a place to highlight and share the stories behind food—ones which emphasize how immigrants live their identity, cultural heritage, and celebrate in their new homes through the medium of food. Even the title is multicultural, reflecting the zine's community-oriented focus: the word bia in Irish means “food”; in Igbo, bia means “come”.On this week's episode, we talk to Victory about how food stories can highlight the immigrant experience beyond the “lunchbox” cliché; the limitations of using food as a way to bring people together; whether defining “Irish food” is a useful practice; and how young people are using food as a way to express pride in themselves and where they come from.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Explore the hidden ingredients that shape the world of cookbook publishing with host Danielle Wiley and her guest Sally Ekus from Ekus Group. Sally is a prominent literary agent in the culinary world, and her refreshing transparency in the publishing industry brings a candid perspective on book advances, behind-the-scenes editorial work, and the (often confusing!) role of an agent. Join the conversation as they unpack the dynamic evolution of food media, from timeless cookbook publishing to the new age of social media influencers. Delve into the intersection of influence and authenticity — and find out how a robust online presence and journalistic integrity come together to create a winning recipe for cookbook success. Learn more about your ad choices. Visit megaphone.fm/adchoices

What caused the rise of clickbait? This week we are joined by Sivani Babu, co-founder of Hidden Compass, to discuss the rise of clickbait or ‘junk food media,' its role in the devolution of journalism as we know it today, and how Hidden Compass is turning the tides to create a better tomorrow for media.Hidden Compass Links: https://hiddencompass.net/https://www.instagram.com/hiddencompassmedia/https://twitter.com/Hidden_Compasshttps://www.instagram.com/wayfaringsiv/Startup Savant Links: https://startupsavant.com/podcasthttps://www.youtube.com/@StartupSavantPodcast/https://www.instagram.com/startupsavantpodcast/https://www.linkedin.com/company/startup-savant/

We have a very special guest making her Radio Cherry Bombe debut today. It's our CEO, Kate Miller Spencer. Kate is a mom, a fervent supporter of women in the food world, and a longtime media pro who has worked at a number of legacy publications and organizations, including Bon Appétit, Food & Wine, Travel & Leisure, New York Magazine, and Vox Media.Kate joins host Kerry Diamond to talk about life on the business side of food media, championing women in food, and plans for Cherry Bombe's future. Kate and Kerry also talk about why Cherry Bombe is fundraising after a decade of being bootstrapped and what their community round on Wefunder is all about. Learn more about Cherry Bombe's Wefunder campaign here. OFFICIAL DISCLOSUREWe are 'testing the waters' to gauge investor interest in an offering under Regulation Crowdfunding. No money or other consideration is being solicited. If sent, it will not be accepted. No offer to buy securities will be accepted. No part of the purchase price will be received until a Form C is filed and only through Wefunder's platform. Any indication of interest involves no obligation or commitment of any kind.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Kate: Instagram, Cherry Bombe, website

If you seek movie and show recommendations and are interested in food, cooking or chefs, this episode is for you.

This week, Joy chats with Bianca Osbourne, a trained chef and holistic nutritionist. She has come through the world of catering to her role as a resident chef and food expert on the popular Marilyn Denis show. She is also a blogger and podcaster. A child of Caribbean immigrants, the Edmonton, Canada native calls Toronto home where she teaches Food Media and Business at Centennial College.  In this episode Bianca shares her journey with eczema and healing her body from the itch and inflammation. She talks about the importance of emotions and how they affect your gut health can't be overlooked when healing. She also talks about the important connection between blood sugar balance and healthy skin. This is a very conversational, enjoyable chat; you're going to love listening to Bianca share her wisdom! If you want to learn how to get to the root cause of inflammatory skin conditions such as eczema, then you won't want to miss this episode. So settle in with a skin-loving cuppa tea and get ready to be inspired to take control of your health and healing!   Episode Highlights: How she developed eczema on her whole body & its link to stress.  The effects of using steroid cream on her skin.  Her decision to take her skin healing into her own hands.  The link between trauma and emotions and skin conditions like eczema.  How antibiotics impact skin health.  Why you need to manage stress in order to fully heal.  The power of breathwork for healing.  How stress influences gut health & the microbiome.  The link between blood glucose, sleep, and skin health.  How she intuitively shifted her diet to heal her skin.  The importance of becoming your own health advocate and being the expert of your own body.  How she manages flare ups and maintains her skin health.  The importance of healing your gut to support your skin.  The routine she follows for daily maintenance.  The link between blood sugar balance, menstrual health and skin health.  Signs that your blood sugar is not balanced.  How to use a glucose monitor to help manage your blood sugar balance.  Her supplement recommendations for skin health.    Resources: Bianca on Instagram Bianca's Website Bianca on YouTube Glow Up for the Gurls Podcast Glucose for the Gurls on TikTok The Glucose Glow Up Community Breathwork with MJ Renshaw   More about Joyous Health: Check out our award-winning blog Joyous Health Check out  Joy's bestselling cookbooks Sign up for the Joyous Health newsletter Follow Joyous Health on Instagram Find Joyous Health on Facebook Learn more about The Joyous Health Business Program Check out our full line of Natural & Organic Haircare and Body Care. Join Joy's Hair Care Challenge at Natural Hair Care Challenge Explore Joyous Health Kids at Joyous Health Kids

You may have heard it said that “the eyes eat first”. This is especially true of the social media world, and this week on Meat + Three, we are examining the intersection of the digital world with food. We talked with people across the landscape of food media, from talent agencies to blogs and magazines in order to understand a bit more about how we, collectively, are all in-real-time experiencing changes in the food media industry. Further Reading:Listen to the full Tech Bites episode and learn to cook on TikTok with Eitan Bernath here. Tap into Hone Talent Agency here, and keep up with all things Shanika Hillocks here.Learn more about Cathy Erway and her work here.Connect with Kat Craddock and find more about her work here. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Why? Because Kae Lani Palmisano is approaching food journalism in the same way BSR approaches arts journalism: food and the arts (and media about them) are gateways for new voices and conversations, not an elitist checkpoint. Sometimes people push back on this work: see Palmisano's recent Bon Appétit piece about the eight best cheesesteaks in Philly—she got “so much flack” for highlighting local Lebanese, Mexican, Korean, and Ethiopian chefs' offerings alongside the better-known favorites. But this is the kind of inclusive, curious, and future-facing coverage we love at BSR.Our own Kyle V. Hiller moderated this conversation with Palmisano, journalist and digital producer Alisha Miranda (The Inquirer, Eater, Billy Penn, Philly Mag, Edible Philly, and more) and Inquirer deputy food editor Margaret Eby.We're excited to welcome Palmisano as she launches Power Dining, a podcast and newsletter exploring the power structures, power moves, and power DINE-amics of the world of food.Links:https://www.kaelanisays.com/https://www.bonappetit.com/story/best-cheesesteaks-philadelphiahttps://www.alishainthe.biz/https://twitter.com/margaretebyhttps://powerdining.substack.com/

In today's episode, we speak with our guest Gaby Dalkin, Los Angeles-based celebrity food influencer, chef, and cookbook author.In this interview, Gaby shares how she left her fashion PR job to attend culinary school, before entering the world of full-time blogging in 2009. Since then, she's quickly become the “go-to girl for all things California” and superwoman behind the digital cooking empire and blog, What's Gaby Cooking—attracting millions of people monthly to her social media platforms and profiled in People, Glamour, The New Yorker, Los Angeles Times, and more. Her thriving brand has helped her monetize content and book major collaborations, such as her popular line of cooking products for Williams-Sonoma.Listen as Gaby chats about how she landed her first cookbook deal, developed her personal brand messaging, and grew a multi-channel digital cooking empire from the ground up. 

Today's episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.

On this episode, Ragnar speaks with author and recipe creator Jessica Formicola. Psychotherapist turned food blogger and TV personality, she brings elevated everyday recipes to the masses through her brand Savory Experiments. Jessica shares her story and approachable advice for getting started in food media. Tune in to hear key insights on building a business online, setting goals for recipe content, and the importance of knowing your audience. World on a Plate is supported by Nestlé Professional.

Margaret Cho has been a standup comedian for four decades (since she was 14 years old!) but she also LOVES to cook and collects specialty cookware and gadgets – she has her very own mochi machine!   Her last meal takes us to Hawaii, where Spam is so popular it's even served at McDonald's. But here on the mainland, Spam is often stigmatized. Robert Koo, author of Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA, walks us through the complicated history of the world's favorite canned ham.   True food fanatics appreciate the highs and the lows; they can equally enjoy caviar and Cap'n Crunch, and Margaret is no different. Margaret shares her strangest cravings, and listeners call in to talk about theirs. Follow Rachel Belle on Instagram! Subscribe to Rachel's free newsletter so you can be the first to know about events, giveaways & content only available to subscribers! Support the show by becoming a paid subscriber! Thanks to our sponsors: Ooni Pizza Ovens Safe Catch & Pure Cravings Get 15% off at checkout with code YOURLASTMEAL Boll & Branch Get 15% off with code LASTMEAL Copper River Salmon & Sena Sea Get 10% off at checkout with code YOURLASTMEALSupport the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Monica Watrous is the managing editor of Food Business News, which covers the latest trends, innovations and developments in the food and beverage industry. On this episode of ITS, Monica and Ali talk Expo West: Trends, highlights and lowlights. They also talk about trade industry press and what shifts Monica is seeing in the natural food industry.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!Photo courtesy of Sosland Publishing CompanyIn The Sauce is Powered by Simplecast.

I found Bianca Osbourne on Tiktok, and thank God I did, because I actively follow her tips and use her recipes everyday. The Toronto native is a trained chef and holistic nutritionist who teaches Food Media and Business at Centennial College and is resident chef and food expert on the popular Marilyn Denis show. Her namesake website has a variety of programs like the Gut Glow Up, The Skin Class, Blood Sugar Workshop and one on one coaching. This episode is a deep dive into all the tips and recipes you need to get your blood sugar balanced. Enjoy!  Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode   Go to www.Everyplate.com/podcast and enter code best149 to get #1.49 per meal which is over $110 in value   Go to www.perelel.co and use code BEST15 for 15% off your first 3 months   Produced by Dear Media 

With this episode, we introduce a new recurring feature on the pod: Andrew Talks to Chefs Special Conversations. In these freestanding, short-form episodes, we'll be discussing news and topics that are on the minds of the industry with chefs, owner-operators, cooks, farmers, platform providers, and others. Our goal is a free, open, and honest exchange of ideas. In this inaugural episode, Angie Mar, chef and owner of Les Trois Chevaux in Greenwich Village, New York City, sits down to share her thoughts about the state of fine dining and whether or not the media's antipathy towards it aligns with the dining public, chefs, and cooks. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.  

In this episode, Chris Spear returns. Chris is the Chef/Owner of Perfect Little Bites. He is also the founder and lead content creator of Chefs Without Restaurants. He is well versed and talented in private dining, recipe creation, food writing, podcasting and much more. In our conversation we talk about process and how we both want to improve, various aspects to food media creation, favorite recent meals and many other topics. Check out Chris' work at chefswithoutrestaurants.com  Follow Chris on Instagram @chefswithoutrestaurants Subscribe to the newsletter at linecookthoughts.com

On this week's podcast I chat with Chef Dara Yu. Dara Yu is a 21-year-old LA native chef. Her career started in the MasterChef Junior kitchen at age 12 where she placed as runner-up in season one. Following her run on MasterChef Junior, she started staging at restaurants to continue to perfect the craft of cooking. She's spent time in kitchens such as AOC, Bouchon Bakery, Annisa, and Tasting Kitchen as well as being a part of the opening team of Dominique Ansel Bakery LA at the age of 16. She continued her education at The Culinary Institute of America Hyde Park, where she graduated with a high honors degree in Baking and Pastry Arts. Most recently, she was named the youngest champion of season 12 of MasterChef "Back to Win". Dara is a culinary instructor at the Gourmandise School of Sweets & Savories and an active member of the Los Angeles food community. She finds inspiration from her early childhood food memories, cooking with her Chinese New Zealander grandma, international trips to places like Italy and Japan, and her love for California's diverse food culture. Instagram: @foodforyu Newsletter Sign Up: linecookthoughts.com Please leave a review on Spotify or Apple!

On this week's show, we have chef Carla Hall. She was a contestant on Bravo's Top Chef and Top Chef All-Stars.  Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series “The Chew”. She's been on multiple Food Network programs, was a judge on Netflix's Crazy Delicious, and is a culinary contributor to “Good Morning America”.  She's the author of four cookbooks, in addition to a number of cookbooks put out by The Chew.We discuss her Top Chef experience, and why she wanted to return for All-Stars.  We talk about the transition from catering to food media, licensing her recipes, and chef-in-residence programs. This is also a mini-Masterclass in biscuit-making. She talks about what makes a good (and bad) biscuit, and gives lots of actionable tips.CARLA HALLCarla's InstagramCarlas's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr. 

In this bonus episode, Matt speaks with April Jones and Darin Bresnitz about the newest HRN series, The Culinary Call Sheet. They discuss how they both entered the world of food & television, shout-out mentors who inspired them, and talk about the current state of the culinary media industry. Then we present the first half of their episode with Clifford Endo of Vice Media. Want to hear the rest of this episode, and more? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).About the Series:Whether you want to be in front of the camera, behind the camera, or just entertained- each episode of The Culinary Call Sheet lifts the apron to reveal the adventurous and often unexpected secrets to how the sausage (aka a food show) gets made. In conversation with a variety of epicurean icons, culinary production veterans, April Jones and Darin Bresnitz, give an insider's view into personal stories from the field and provide an in-depth, behind-the-scenes look into some of the most popular food programming and current trends happening in today's evolving culinary media landscape.Featuring Episode #3 of The Culinary Call Sheet:So, you want to make a food show? This episode will breakdown culinary programming from the executive and network side of things. In conversation with Clifford Endo, we'll hear about the many roads he took that helped him fine tune his pitch and pivot game, eventually landing him as Vice President of Content at Vice Media. With decades of development work, business acumen and general audacity, Cliff delivers both hard and soft advice that can be applied to any creative pitch, hosting or writing endeavor- food related or not.

Amber Mayfield doesn't let much get in her way. The events she worked on at her corporate job were a little stale, so she launched her own events company, To Be Hosted. She thought Black culinary creatives deserved attention year-round, not just for Black History Month, so she launched her own print and digital magazine, While Entertaining. She wanted to pay homage to her grandmother's recipes, so she self-published a recipe journal (coming this fall), rather than go the traditional publishing route. Amber is organized, centered, and spiritual and she joins host Kerry Diamond to share her story. Don't miss this episode!Radio Cherry Bombe is supported by Wild Planet, leaders in sustainable seafood. For more information, recipes, and a store locator, head to wildplanetfoods.com. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Want to come to Jubilee 2023? Snag early-bird tickets here!More on Amber: Check out her InstagramLearn about her events company To Be HostedGet a copy of her magazine, While Entertaining

This week, Jason is joined by cookbook author, private chef, and food lifestyle writer, Gaby Dalkin! Gaby started “What's Gaby Cooking” as a hobby blog back in 2009 just before returning to school for culinary. She was hired as a private chef during the first week of culinary school and has since gone on to write three books with a fourth on the way, launching her own products, and shows no sign of stopping. Gaby gives insight on how she got hired as a private chef, what goes into creating her cookbooks and the publication process, how to make the best decisions when grocery shopping, and the importance of having creative control. Gaby also reveals how she landed products in Williams Sonoma, why her website is the epicenter of everything, which recipe of hers has the best track record of impressing others while still being easy to make, and her top three restaurant recommendations to splurge at. Which of her business ventures brings in the most revenue? How much money goes into each cookbook Gaby releases? What goes into being a private chef for a celebrity client? What is her favorite deal she has done?    Gaby reveals all of that and so much more in another episode you can't afford to miss!   Be sure to follow the Trading Secrets Podcast on Instagram & join the Facebook group.   Sponsors: Shopify.com/secrets for a FREE 14 day trial   Host: Jason Tartick Voice of Viewer: David Arduin Executive Producer: Evan Sahr   Produced by Dear Media.

When Nicole Taylor was writing her first cookbook, publishers were expecting her to focus on soul food — because she's Black. Like Freda DeKnight, the Ebony food editor we heard about last week, Nicole knew that Black American food was much more than that. Now, several years later, Nicole has released Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations. “Black Americans need this Juneteenth cookbook because we need a slice of joy,” says Nicole. She talks with Dan about her journey from her first book to now, why she wanted to reclaim watermelon from racist tropes, and the importance of writing about celebration in the aftermath of George Floyd's murder. This is part two of our series “By Us For Everyone,” a look at how Black American food is represented in media, past and present, and how those portrayals change when Black people are in charge of them. Listen to part one of “By Us For Everyone” in your podcast feed. It's called “The Table Freda Built.”The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell, with editing help this week from Oluwakemi Aladesuyi, Hali Bey Ramdene, and Alexis Williams.Transcript available at www.sporkful.com.