Podcasts about food memories

What happens when two of the world's most creative chefs meet in the halls of the Louvre? They've cooked for royals, redefined fine dining, and now - they're reimagining chocolate. Join in the conversation with two luminaries of the culinary world: Chef Carmen Rueda Hernandez, recently honored as MENA's Best Pastry Chef 2025 by the Middle East & North Africa's 50 Best Restaurants, and Chef Kelvin Cheung, the visionary behind Dubai's acclaimed Jun's restaurant, renowned for its innovative 'Third Culture' cuisine. Recorded at the iconic Louvre Abu Dhabi, this episode delves into the artistry of fine chocolate, celebrating creativity, culture, and community in partnership with Valrhona. The chefs share nostalgic food memories, their unique approaches to crafting sophisticated dishes, and the significance of storytelling through food.  00:00 Introduction 01:53 Special Edition: Celebrating Fine Chocolate 03:19 Food Memories with Chocolate 06:50 Creating Dishes for the Event 16:35 Challenges and Inspirations in Culinary Arts 23:03 Quick Fire Questions 29:49 Conclusion and Farewell Follow the guests on Instagram:  https://www.instagram.com/chefkelvincheung/  https://www.instagram.com/chefcarmenrueda6 A huge thank you to our partners Valrhona for making this special series possible! www.valrhona.com Please leave us a review on any podcast platform - it's the best way to support the show! Food is Memories ! Learn more about your ad choices. Visit megaphone.fm/adchoices

What if success isn't something you chase, but something you prepare from within? Before the coaching empire, wellness retreats, and becoming a global speaker, Regan Hillyer was stuck in a cycle of burnout, fear, debt, and disconnection.  In this powerful season finale of the Chef JKP Podcast, host James Knight-Paccheco explores Regan's extraordinary journey from breakdown to breakthrough. From humble beginnings in New Zealand to becoming a global force in personal development. Regan shares the raw and real story of how she turned fear into fuel and built a worldwide empire rooted in inner work, mindset, frequency tuning, and practical techniques for manifesting abundance. This episode is more than just a conversation, it's a masterclass in living a purpose-driven life, tuning into your highest frequency, and creating success from the inside out. Tune in to learn:

In this engaging conversation, Kristin Demoranville and Tracy discuss their favorite food memories, the journey into beef farming, and the challenges faced by modern farmers. They delve into the impact of media on public perceptions of agriculture, the importance of succession planning, and the critical role of cybersecurity in the farming industry. The emotional toll of farming, the disconnect between consumers and farmers, and the need for community support are also explored, highlighting the complexities of the agricultural landscape. Conversation Time Stamps 00:00 Food Memories and Favorites 03:01 Introduction to Tracy and Her Journey 07:10 The Reality of Farming and Media 12:27 Challenges in Agriculture and Misconceptions 21:01 The Future of Farming and Land Development 25:18 The Challenge of Family Farm Succession 27:05 Navigating Land Pressure and Climate Change 28:55 Kristin's Journey into Cybersecurity and Agriculture 32:42 Understanding Cybersecurity in Agriculture 36:28 Real-World Cybersecurity Threats in Farming 41:30 The Mental Toll of Farming and Cybersecurity 44:32 The Reality of Cybersecurity for Independent Farmers 51:08 Agroterrorism and the Threat to Farms 57:32 Understanding Cyber Vulnerabilities in Agriculture 01:01:44 The Real Impact of Cyber Attacks on Farms 01:06:49 The Emotional Toll of Cybersecurity Breaches 01:11:56 Bridging the Gap Between Agriculture and Cybersecurity 01:17:55 The Importance of Food Security and Cyber Protection Thanks for tuning in, Tracy FREE Resource: Tracy shares a new free tool for listeners eager to learn more about transition planning. https://www.farmmarketer.com/impact_farming_show/free_resources =================================

Podcast: Bites & Bytes PodcastEpisode: Cybersecurity Shouldn't Suck: Fixing the Real Problems with Tom SegoPub date: 2025-03-18Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationWhat happens when cyber threats hit critical infrastructure? In this episode of the Bites and Bytes Podcast, host Kristin Demoranville sits down with Tom Sego, a cybersecurity leader with a fascinating background from chemical engineering to Apple to professional poker, now focused on making security simpler and more effective for critical infrastructure as CEO at Blastwave. Cyber risks in critical industries are real, but so are the solutions. Kristin and Tom discuss why current security models create more problems than they solve, how the human element is often overlooked, and what needs to change to make security actually work for the people keeping our systems running.

In this episode of Black Sitcom History, hosts Summer and Shannon serve up a conversation about food in Black sitcoms and its role in shaping culture, relationships, and nostalgia. They explore iconic TV dining spots like Rob's Place in What's Happening!! and The Den in Moesha, reflecting on how these gathering spaces fostered community. They also highlight memorable food moments in The Cosby Show, such as Cliff's love for hoagies, the family's Thanksgiving traditions, and Claire's determined dieting journey.The hosts dive into sitcom kitchens, from Good Times, where Florida Evans stretched every meal, to Family Matters and The Wayans Bros., where food often became the center of family discussions. They discuss the significance of mealtime in Black families, drawing from their own experiences of shared dinners, homemade recipes, and bonding over beloved dishes.Beyond sitcoms, the conversation shifts to personal food memories, childhood meals, and the evolution of their culinary tastes. Shannon shares his early love for cooking and his dream of a multi-cuisine restaurant, while Summer reminisces about her first attempts at making pork chops. They also touch on how food connects people, whether through nostalgic recipes, restaurant disappointments, or the unspoken traditions that make shared meals special.00:00 - Sitcoms and Food: A Delicious Discussion00:35 - Food and Diet Inspiration02:18 - Heathcliff's Hoagie Obsession04:58 - Dining and Conversations in TV Shows10:21 - Egg Prices and Grocery Stretching13:24 - Food Memories and Favorite Cuisines17:46 - Nostalgic Disappointments and Changes21:22 - Appreciating Food from a Young Age25:24 - Cooking Memories and Family Traditions29:34 - Dream Restaurant: Multicultural Cuisine Floors33:04 - Cooking Memories and Family Gatherings37:32 - Frying Memories and Kitchen Tales40:42 - Grilled Cheese Memories43:19 - Nostalgic Meals and Family Traditions45:08 - Holiday Themes in TV Shows45:46 - Family Dinners Together47:11 - Dining Without Phones49:13 - Food and Black Sitcoms Recap

In this special episode for comedy week, we head to the US of A to meet with comedian and surfer Ellen Harrold. Ellen grew up on the beaches near Atlantic City and has surfed for most of her life.  After finishing high school, and inspired by the movie Call Me By Your Name (hello Timothée Chalamet!) she flew off to au pair in Italy for three summers where, you guessed it, she ate a lot of delicious and fresh Italian food, including Spaghetti a la Vongole - which is the third time someone has mentioned this as one of their favourite three food memories on the pod! Her social cause is affordable health care for all in America. **Please note: this conversation discusses disordered eating in the first ten minutes. [Ellen's episode was recorded in October 2024]Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Lou on McDonald's latest special and memories of working at Burger King.

Everywhere you go, everyone has a food story. When the Manitoba Food History Project team were in Baltimore, Maryland for the Oral History Association conference, we interviewed people at the OHA Block Party about their favourite food memories. In one of our last episodes of the first season of Preserves, we share these stories.

Podcast: Bites & Bytes PodcastEpisode: Food Industry Challenges: A Legal Perspective with Mike DelaneyPub date: 2024-11-11Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationIn this episode of the Bites and Bytes Podcast, host Kristin Demoranville welcomes her good friend and former colleague, Mike Delaney, a seasoned corporate lawyer and partner with expertise in complex legal matters across industries. With over two decades of experience, Mike has held leadership roles at multinational corporations, where he managed global compliance, risk, and corporate governance. Kristin and Mike explore the real-world challenges in food cybersecurity, sharing stories from their work together and discussing how industries like food manufacturing and supply chains adapt to meet today's cybersecurity threats. From legal and compliance perspectives to human and technological considerations, this episode contains practical insights and firsthand experiences. _______________________________________________ Show Notes: DISARM Framework: https://www.disarm.foundation/framework Beekeeper movie:  https://www.imdb.com/title/tt15314262/ SEC Rules on Cybersecurity Risk Management, Strategy, Governance, and Incident Disclosure by Public Companies: https://www.sec.gov/newsroom/press-releases/2023-139 Form 8-K:  https://www.sec.gov/files/form8-k.pdf _______________________________________________ Episode Key Highlights: (0:00:00) - Food Memories and Personal Connections (0:06:50) - Industry's Push for Modernization in Cybersecurity (0:21:00) - Key Supply Chain Vulnerabilities in Food (0:31:28) - SEC's New Cybersecurity Reporting Rules (0:43:00) - Rising Cyber Threats Targeting Food Sector _______________________________________________ Bites and Bytes Podcast Info: TikTok Website:  Explore all our episodes, articles, and more on our official website.  Visit Now Merch Shop:  Show your support with some awesome Bites and Bytes gear!

In this episode of Three Food Memories you'll meet Walkley-Award-winning journalist, broadcaster, and shared plate finger wiper Virginia Trioli. Whether you're watching, listening, or reading her work, Virginia exudes a familiarity that makes you feel like you've been invited to sit at her table and break bread.This connection makes sense -  given her passion for food, which is beautifully highlighted in her brand-new book, A Bit on the Side and her three food memories. Virginia's menu features an array of firsts; her first-ever chicken satay, her first vongole veraci, and the very first meal her now-husband, Russell Skelton, cooked for her in Japan.She also reflects on her time spent hosting ABC News Breakfast and what's stuck in her very well organised childhood scrapbook and why she still treasures it to this day.Virginia's social cause is homelessness, which she says is not just about a lack of shelter. She serves forth ricotta gnocchi to our next guest DJ Fat Tony. Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavasEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!

This week Jen and Amy sit down with the charismatic and engaging Stanley Tucci, to discuss his new book, 'What I Ate in One Year', that explores the deep connections we can find amongst the food we eat, the memories we make, and the emotions we feel and how our cultural practices around food can provide fuel for us, not just in times of celebration, but can also provide us comfort in times of grief. Stanley reflects on how food plays a role in both joyous and difficult moments, emphasizing the importance of sharing meals with loved ones, hoping that readers will find comfort and connection through his work, especially in a time when we are all experiencing more loneliness and disconnection. *** Thought-provoking Quotes: "You're such a Renaissance man." – Jen Hatmaker "I like it so much more when we all eat together." – Stanley Tucci "Food is just a part of life, which means it's a part of death too." – Stanley Tucci “When somebody brings me bread, that's my person. Let's get married.” – Jen Hatmaker “Even if you're in a really shitty place, even if the food is terrible, but you're eating with people that you love, it'll be a memorable meal.” – Stanley Tucci “I don't want to eat a well done burger. I'd rather eat an extra side of fries.” – Jen Hatmaker “Eating outdoors makes things taste better. Why is that? I don't know but the place is crucial…in a weird way. It can change the taste of things.” – Stanley Tucci “We think that in the moment we're going to remember something forever but we don't. It just slips away. Even just writing your story down for you has meaning.” – Jen Hatmaker Resources Mentioned in This Episode: Stanley Tucci's new book 'What I Ate in One Year' - https://amzn.to/484rxb2 Big Night (1996) - https://www.imdb.com/title/tt0115678/ CNN Show: Searching for Italy - https://www.cnn.com/shows/stanley-tucci-searching-for-italy Stanley Tucci makes a Negroni for his wife, Felicity - https://bit.ly/4h2L9QW The Devil Wears Prada (2006) - https://www.imdb.com/title/tt0458352/ Stanley Tucci's film bio - https://imdb.to/3YgfeW2 Stanley Tucci's theater bio - https://playbill.com/person/stanley-tucci-vault-0000019856 Taste: My Life Through Food by Stanley Tucci - https://amzn.to/4f08P6Y Guest's Links: Stanley's Facebook - https://www.facebook.com/StanleyTucci Stanley's Instagram - https://www.instagram.com/stanleytucci/ Stanley's TikTok - https://www.tiktok.com/@stanley.tucci Connect with Jen! Jen's website - https://jenhatmaker.com/ To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

New Orleans food writer Ian McNulty on food memories from the Hurricane Katrina recovery era.

In this episode of "The Truth in This Art," host Rob Lee interviews Jesse Sandlin, a renowned chef and owner of several Baltimore restaurants, including Bunny's, Sally O's, and The Dive. Jesse shares her culinary journey, emphasizing the importance of community support and the use of local, high-quality ingredients. They discuss her inspiration behind Bunny's unique concept of fried chicken and champagne, the distinct identities of her restaurants, and the significance of seasonality in menu planning.About Our Guest: Jesse Sandlin is a celebrated chef and restaurateur in Baltimore, known for her innovative restaurant concepts and dedication to high-quality, locally-sourced ingredients. With a rich culinary background and a passion for creating unique dining experiences, Jesse has made a significant impact on the Baltimore food scene.Episode Highlights:Jesse Sandlin's Background (00:01:48): Jesse shares her background, including her upbringing, moving to California, and her experience in the culinary industry.Early Food Memories (00:04:11): Jesse reminisces about her favorite early food memories, including cooking as a latchkey kid.Culinary Journey and Vocation (00:09:45): Jesse discusses her journey into pursuing food as a vocation, including her early experiences in a professional kitchen.Key Takeaways:Seek Mentorship: Learning from experienced chefs can significantly enhance your culinary skills and inspire innovation.Stay True to Your Concept: Consistency in your restaurant's identity and execution builds a loyal customer base.Foster Community Support: Collaborating with local businesses and creatives can boost visibility and success.Embrace Seasonality: Using fresh, seasonal ingredients keeps your menu relevant and high-quality.Website and Socials:Websites: sallyos.com bunnysbaltimore.com thedivebaltimore.com X: @jessepancakesInstagram: jessepancakesFacebook: Sally O'sLinkedIn: Jesse Sandlin

Don't ask Nick to play hopscotch with youYou can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/barstoolyak

Part 2 - Jon Keller Breaks Down Biden News, Fast Food Memories, Horrible Episode of "The Bear", Listen Live 6-10am on the iHeartRadio app

Sometimes the guest chooses you and they don't even know it.I'd been a fan of the work that today's guest had been doing for quite some time so I was beyond thrilled when she said a big Essex yes to coming on the show.I'm joined by the dynamic and Epic Shereen Ritchie, CEO of Buns from Home. Shereen shares her incredible journey in the hospitality industry, emphasising the importance of authenticity, embracing one's uniqueness, and the value of entry-level roles in nurturing future leaders. **Key Discussion Points:**1. **Authenticity & Uniqueness:** Shereen underlines the power of being true to oneself and embracing what makes you unique, a message that resonates deeply in both personal and professional realms.2. **Ed Sheeran's Support:** A heartfelt discussion on Ed Sheeran's support for Buns from Home (and a humorous and ambitious contemplation of having him appear on the podcast in the future).3. **Leadership Lessons:** Shereen's experiences from her various roles across companies like TGI Fridays, Las Iguanas, and Leon, offer insightful lessons on leadership, mentorship, and the significance of developing young talent.4. **Industry Impact of COVID-19:** The episode delves into the profound impact of the COVID-19 pandemic on the hospitality industry, including the community-driven efforts to support the NHS and the shift to virtual business interactions.5. **Inspirational Anecdotes:** Shereen shares memorable and humorous moments from her career, including a virtual meeting mishap and a mistaken identity at an awards ceremony involving Angela Hartnett.6. **Buns from Home:** Discover the extraordinary growth story of Buns from Home, a bakery that began during lockdown and now boasts 15 sites, thanks to its rapid innovation and sustainable business model.7. **Impactful Food Memories:** Shereen and Phil explore the emotional significance of food memories and the role of hospitality in creating lasting, positive impacts on people's lives.8. **Dynamic Leadership:** The evolving landscape of leadership takes centre stage as Shereen speaks on having a supportive team, understanding business processes, and the importance of nurturing talent.**Memorable Quotes:**To encapsulate Shereen's wisdom and energy, we have curated some of her most impactful quotes from the episode, check our social through the week. You'll hear her heartfelt advice on enjoying the present moment, her belief in the power of the hospitality industry, and her thoughts on leadership and nurturing future leaders.**Important Links:**- [Buns from Home](https://www.bunsfromhome.com) - Explore the bakery that's taking the hospitality world by storm.- [Leon Restaurants](https://leon.co) - Learn about Shereen's impactful tenure at Leon.- [TGI Fridays](https://www.tgifridays.co.uk) - Discover the brand that shaped Shereen's foundational years in hospitality.**Tune in to this episode of Hospitality Meets to gain valuable insights on leadership, the impact of the COVID-19 pandemic on the industry, and the heart-warming journey of Shereen Ritchie. Whether you're an aspiring leader or a seasoned professional, Shereen's story is sure to inspire and uplift you.**For full show notes, complete transcripts, and more episodes, visit [Hospitality Meets Podcast](https://hospitalitymeetspodcast.co.uk).*Subscribe, rate, and review our podcast on Apple Podcasts, Spotify, or your favourite podcast platform.***Keywords:** Shereen Ritchie, Buns from Home, Hospitality Meets, Leadership, Hospitality Industry, Ed Sheeran, COVID-19 impact, Food Memories, TGI Fridays, Leon Restaurants, Mentorship, Business Growth, Sustainability.The GuestShereen is mum of 2 (Mason Wolf and Tigerlily Reign), eternal optimist and possibly Jon...

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with singer and composer Craig Taubman. The founder of the Pico Union Project (PUP), a multi-faith cultural arts center in downtown Los Angeles, Taubman is passionate about food and nourishing the community.   “Food is deep: it's cultural, it's philosophical, it's spiritual, it's nourishing,” Taubman believes. “[You] can use food to build community, to build relationships and to feed people's minds, hearts and souls.”   According to Taubman, every week they distribute fresh produce that would have otherwise been thrown away. PUP provides 19 people in the community with jobs, offers cooking, nutrition and mental health classes, health services and more.   “The food's great; the conversation is invaluable,” Taubman says. “Each time that we break bread together, we discover something new about each other, something powerful … we give the community the opportunity to flourish, and it's usually around food.”     Taubman shares his background, and how the Pico Union Project came about, along with food memories, a food song, and his recipe for spicy Asian noodles. Get the recipe and read the article at JewishJournal.com/podcasts.   Learn more about Craig Taubman PicoUnionProject.org and Craignco.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

In this episode of "The Truth in This Art," host Robb Lee chats with Dorian Brown, co-owner of Neopol Savory Smokery. They discussed Dorian's culinary journey, from childhood food memories to the growth of Neopol. Dorian shares insights on the importance of community support, high-quality sourcing, and the challenges of fluctuating seafood prices. He recounts a tough Christmas post-COVID and highlights his self-care routine. The episode wraps up with Dorian sharing Neopol's locations and social media handles, emphasizing their community presence and culinary excellence.Episode Highlights:Favorite Food Memory (00:01:03) Dorian shares a childhood memory of going to Georgetown with his mom to enjoy a roast beef sandwich at a deli spot.Neopol's History and Growth (00:09:31) Dorian discusses the origins of Neopol, starting with his mom's side hustles, their early days at farmers' markets, and the expansion of the business.The Significance of Seafood in Baltimore (00:15:55) Rob asks Dorian about the importance of seafood in Baltimore and the community's relationship with Neopol as a long-standing seafood establishment.Selling Unique Products (00:16:34) Dorian discusses the uniqueness of their smoked salmon and mussels and the challenge of introducing them to new customers.Developing New Menu Items (00:24:43) Dorian explains the trial and error process of developing new menu items like the salmon BLT and stuffed crepes.Challenges with fluctuating salmon prices (00:33:43) Dorian explains the financial impact of fluctuating salmon prices and the difficulty of adjusting menu prices accordingly.Handling kitchen crises (00:37:55) Dorian shares his approach to handling kitchen crises and the importance of maintaining a good relationship with customers.Self-care practice (00:45:58) Dorian reveals his self-care practice of finding a quiet moment with a cup of coffee to start the day.Neopol's locations and social media (00:47:20) Dorian shares the locations of Neopol Savory Smokery and its presence on social media.Key Takeaways:1. Family Influence: Early exposure to family traditions can ignite a lifelong passion for the culinary arts.2. Community Support: Building strong relationships with local customers is key to long-term success.3. Transparency in Sourcing: Maintaining integrity in sourcing practices ensures high-quality ingredients.4. Self-Care Practices: Simple self-care routines can help maintain mental clarity and balance amidst business demands.Website and Socials:neopolsmokeryonline.comInstagram: neopolsmokeryFacebook: Neopol Savory SmokeryLinkedIn: Dorian Brown

What do food and spirituality have in common? In this episode, I talk about the commonalities of food and spirituality while discussing the importance of accessing the “spiritual buffet” that is available to us all. By intentionally nourishing our souls with the light of the gospel, we can thrive, not just survive. When we seek personal revelation to guide our spiritual priorities, we can focus on our own spiritual growth without comparing ourselves to others. By daily deciding what we need most from the "spiritual buffet," our learning and service become more sacred, fulfilling, and empowering, enabling us to be light keepers for those around us. Tune in today.   00:00 Introduction 01:15 Food Memories 02:19 Understanding the Gospel Light 07:59 Practical Strategies for Spiritual Nourishment

Clodagh Doyle of the National Museum Of Ireland discusses traditional May Day celebration rituals. Sonja Tiernan explains who Delia Larkin, Rosie Hackett and Louie Bennett were and their importance in the Trade Unionist movement of Ireland. Callers share more memories of obsolete Irishdishes.

Join us around the table with author, speaker, and science journalist Priya Joi. Our conversation is full of food memories of the flavors of Mumbai and Delhi, borne out of gravitating towards simplicity and support during grief and transition. Priya's vulnerable reflections on becoming a mother amidst a shifting identity and sense of home will be supportive to listeners in any stage of parenting. Find extensive show notes for this episode on our substack! If you haven't already, go ahead and subscribe to the podcast and sign up for our newsletter at www.wearemarigolde.com so you can be the first to know when new episodes drop.

Ever wondered whether you should take that step to turning your hobby into a business? New York based Simran Khiantani (also goes by Namrata) shares her journey from Bombay to New York via the Canary Islands! Inspired by her MIL's amazing sauces and her friends' insistence that she start selling them, Simran recently launched her condiment brand after years of research and development. Try them now from Amazon and join our chat as Simran takes us behind the scenes of launching her business and some ideas for dinner tonight!Listen and rate us on iTunes, Spotify or wherever you get your podcasts. If you enjoyed this, please leave a star rating wherever you listen!SHOWNOTES FOR Ep. 91:Try Simran's AMAZING sauces through her website and AmazonWondering what to cook for dinner tonight? Follow her on Instagram for some lovely recipes!More recipes with Simran Cooks sauces hereDominique Ansel's lovely banana bread recipe that is my household staple now! Books we discussed on the show:Cooking Up a Business: Lessons from Food Lovers Who Turned Their Passion into a Career -- and How You Can, Too Zaytinya by Jose AndresFlavors of the Sun: The Sahadi's Guide to Understanding, Buying, and Using Middle Eastern IngredientsGrowing Up in a Nonya Kitchen: A Peranakan Family's Food Memories of Singapore by Sharon WeeQuestions? Comments? Get in touch @theindianeditpodcast on Instagram ! Want to talk gardens? Follow me @readyourgardenSpecial thanks to Sudipta Biswas, Aman Moroney and the team @ Boon Castle / Flying Carpet Productions for audio post-production engineering!

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Judy Elbaum, founder of Leave it to Bubbe.  A food columnist and author of ”Judy Elbaum's Seasonal Delights,” Elbaum shares her cooking origin story, along with other food memories and lots of cooking tips. She also talks about her mother's amazing chicken soup and the recipe for Colombian “Penicillin” that is another family favorite.  Get the soup recipes at JewishJournal.com/Podcasts. Happy National Soup Month! Follow Judy Elbaum @baba_judy on Instagram and LeaveItToBubbe.com to watch her cooking tutorials and get more recipes. For more from Taste Buds, follow @TheDEBMethod on social media.  

There is much to be said about the power of food memories: their ability to transcend time and space, their emotional evocation, and the desire to recreate them all impact who we are as humans and individuals. Watch on YouTube https://youtu.be/Cnq5Zb1atXo Oxford defines nostalgia as "a sentimental longing for the past, typically for a period or place with happy personal associations". For me, there is perhaps no greater trigger of nostalgia than food and the smell of food. Food memories have played an integral role in who I am, and who Tara is, and serve as a strong foundation for Sip and Feast. But we are not unique in this respect, and while preparing for this episode we found there is a bit of science involved. Decoding food memories I recently read an article in the BBC about the power of food memories in which the author, Susanna Zaraysky, talks about the strong feelings experienced when eating the same berries she enjoyed as a toddler in the former USSR. She too was intrigued by the power of food memories and sought out Susan Krauss Whitbourne, professor of psychology at U Mass Amherst, to explore this a bit more. "Food memories involve very basic, nonverbal, areas of the brain that can bypass your conscious awareness. This is why you can have strong emotional reactions when you eat a food that arouses those deep unconscious memories. You can't put those memories into words, but you know there is something that the food triggers deep within your past", Whitbourne told Zaraysky. In this episode we discuss our own food memories, from Ziggy's Deli's Texas Style Chicken, to the smell of yeasty bread, and from fried zucchini to lemon Italian ices, and the power they have over us to this day. Resources Why food memories are so powerful BBC article Shrimp Fra Diavolo Recipe Spaghetti alla Nerano Recipe Hungarian Goulash Recipe Marinara Sauce Recipe Baked Chicken and Potatoes If you enjoyed the Why Are Food Memories So Powerful episode, leave a comment below and let us know!   We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Chef Jamie Hoang grew up loving spicy food, lime and cilantro. And that love and those flavors go into her recipes at Madison’s Ahan, a restaurant built on her culinary talent and Lao roots. Now, Hoang’s work is being recognized by the James Beard Awards as a semifinalist for Emerging Chef. We revisit this story as one of our favorite features of 2023.

Today we'll hear from someone who's usually behind the scenes: Alexandria Ebron. As brand manager for The Zest, Alex handles the website and social media, among other things. We'll listen in on Alex's conversation with her grandmother Marva Jones, who lives in Orlando. They talk about Marva's childhood food memories and what she likes to cook now for the holidays. We hope this conversation inspires you to ask your loved ones about their traditions.Related episodes: The City of Tampa Needs Your Recipes for its Soulwalk Community Cookbook Janet Keeler on How to Create Your Own Thoroughly Modern Family Cookbook Food Memories of Latin America

Enjoy this sweet holiday conversation between a grandmother and granddaughter.

Jing Gao, the founder of Fly by Jing, joins TDP! She is a culinary entrepreneur celebrated for her artisanal Sichuan cuisine. Fly by Jing, has gained widespread acclaim for its premium, handcrafted sauces and spices that bring authentic Chinese flavors to kitchens worldwide. Known for her expertise in creating bold and flavorful products, Jing Gao has become a leading figure in the culinary world, redefining the way people experience and appreciate Chinese cuisine globally.0:06 Intro1:25 Welcoming Jing to the Pod!4:44 On her Upbringing5:31 Assimilation as Jenny6:47 Food Memories of Chengdu11:00 Taking on Tech13:14 Deciding to break the mold16:06 Jumping Ship26:07 About Jing's Favorite Restaurant in Chengdu38:52 On Failure & Her Failed Restaurant Partnership, Baoism44:36 Almost wanting to quit, the struggles of her supper club46:57: The Evolution of Fly by Jing and Reclaiming Her Power55:50 The Book of Sichuan Chili Crisp1:04:24 Opening of SUA Marketplace in Larchmont1:08:00 EndingFOOD on the Pod2:55 Amuse: Charred Bali Squid in Nam Jim Basil Dragonfruit Salad37:28 Favorite Dish: 7 Day Dry Aged New Zealand Lamb, aged in Fly by Jing Mala Powder and Charred in Zhong Sauce on a Mint & Micro Cilantro Salad1:02:02 Final Bite: Hokkaido Scallop in Cilantro Scallion Pickled Garlic Szechuan Peppercorn Chimichurri featuring Fly by Jing Szechuan Chili CrispLISTEN ON:Apple Podcasts - https://podcasts.apple.com/us/podcast/the-durian-pod/id1709030054Spotify - https://open.spotify.com/show/0IaysKRix5svq0UaNRTVb4FOLLOWhttps://www.instagram.com/thedurianpodhttps://twitter.com/thedurianpodhttps://www.tiktok.com/@thedurianpod?_t=8huYRzTOEaA&_r=1OUR PRESENTING SPONSOR:https://www.hexclad.com/LEARN MORE ABOUT ROSALYNN SUPPER CLUB:Rosalynn: https://www.rosalynn.co/IG: https://www.instagram.com/rosalynnsupperclub

Saturday, December 16, at the Troy Farmers Market, there will be a booth for people to share their food memories. Amy Halloran, writer and change agent and author of THE NEW BREAD BASKET, is the creator of this booth, and she joins us now to tell us a bit more about this project.

It's officially the Christmas season! Ho Ho Ho!

The 'longest game EVER,' and 'Eureka shower moments!' That's what Paul Layendecker is BuZzin about today on The Daily BuZz!!See omnystudio.com/listener for privacy information.

The 'longest game EVER,' and 'Eureka shower moments!' That's what Paul Layendecker is BuZzin about today on The Daily BuZz!!See omnystudio.com/listener for privacy information.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Rachel Gordin Barnett and Lyssa Kligman Harvey, authors of Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina. Barnett and Harvey share the tastes, history, and memories that make Southern Jewish food so special. Get the recipes and learn more at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

"Our food memories are hardwired in our brain. I tell parents about the importance of giving your child healthy comfort food so that they return to those foods as adults in times of happiness and stress. If junk food is their comfort food as children, they will return to it as adults, and we know that those foods actually cause depression. Food has a lot of effect on your hormones. When you eat a healthy food that makes you feel good inside, you are cutting down stress right away" - Kavita Devgan, author, '500 Recipes; Simple Tricks for Stress-Free Cooking' talks to Manjula Narayan about food memories, the pluses of including mushrooms and buckwheat in your diet, giving in to occasional cravings for sabudana, and opting for variety on your plate

Food shopping, cooking and eating together means so much more than meets the eye---in the process you are creating food memories that can comfort and guide you throughout your life. In this episode the remarkable Lidia Bastianich talks about why creating healthy food memories is so important to her, and how you can cultivate them for yourself and your loved ones. Lidia Bastianich is an Emmy award-winning public television host, best‐selling cookbook author, successful restaurateur, and owner of a flourishing food and entertainment business. Most importantly, she has accomplished all of this by marrying her two passions in life—her family and food—to create multiple culinary endeavors alongside her two children, Joseph and Tanya.  Her most recent book is Lidia's A Pot, A Pan, and a Bowl, a companion to her new 26-part public television series, Lidia's Kitchen. She is also the author of the English and Italian version of her memoir: My American Dream: A Life of Love, Family, and Food. Lidia's cooking shows air nationwide in the U.S. on public television and CREATE, internationally, and on various digital networks. Among the numerous awards and accolades Lidia has earned are seven James Beard awards and two Emmy Awards for Outstanding Culinary Host (2013 and 2018).  In 2022 Lidia received the Silver Award from APT for 25 years on Public Television. See omnystudio.com/listener for privacy information.

ICYMI: Later, with Mo'Kelly Presents – Fun times with fast food memories and Mountain Dew's new hot sauce flavor…PLUS – A musical tribute marking the passing of legendary singer-songwriter David Crosby on KFI AM 640 – Live everywhere on the iHeartRadio app

The Dallas Morning News food team celebrates the last Eat Drink D-FW episode of the year by sharing their favorite holiday food (and drink) traditions, their favorite podcast moments of 2022 (pizza! Big Tex!), and what they want to talk about in 2023. Then they sit down with chef Junior Borges of Meridian restaurant in Dallas about the most meaningful dishes on his menu (and what his mom thinks of them), plus his own Brazilian beach holiday memories. See you all in 2023!.

The Dallas Morning News food team celebrates the last Eat Drink D-FW episode of the year by sharing their favorite holiday food (and drink) traditions, their favorite podcast moments of 2022 (pizza! Big Tex!), and what they want to talk about in 2023. Then they sit down with chef Junior Borges of Meridian restaurant in Dallas about the most meaningful dishes on his menu (and what his mom thinks of them), plus his own Brazilian beach holiday memories. See you all in 2023! 

Explore how Central Florida became a hotbed of Latino food businesses—and the cultural mashups that followed.Learn how marketing tactics by housing developers led to an influx of Puerto Ricans to Orlando in the 1970s and '80s. What followed was a proliferation of restaurants, supermarkets and small food businesses targeting Latinos in Central Florida. Our guest is Dr. Simone Delerme, author of Latino Orlando: Suburban Transformation and Racial Conflict.Related episodes:Food Memories of Latin AmericaHow to Have a Puerto Rican-Style Holiday Feast in FloridaMiami Herald's Carlos Frías on Cuban Coffee, Edible Iguanas & Winning the James Beard AwardHow “Food Led the Way” for Cuban Influence in TampaHalal Food 101 with Florida's Halal Food Guru

If you love modern comfort food, uncomplicated yet inventive cuisine, and a good cocktail, look no further than Paula Naumcheff. A Huntsville native with experience in the restaurant business in Memphis, TN, Paula's recipes are based on years of professional and home cooking experience. In this episode, we talk about her family including her Father who came to to work at Marshall Space Flight Center in 1958. Additionally, we explore the ups and downs of being a restaurant owner in the Memphis area and the great joy and satisfaction that that brought to Paula. Now, Paula is taking advantage of the power of social media to build a brand and create a market for her products and services that often extends beyond North Alabama. Paula conducts live and virtual culinary classes, current offerings and dates can be found under the "Cooking Workshops" tab at her website www.paulanaumcheff.com. One of her 2022 highlights is the lovely culinary skill to master focaccia bread art. Join her as she decorates focaccia, sip wine and snack on a stunning charcuterie board. Ticket information is on the Cooking Workshops tab. Check out Paula's YouTube channel: https://www.youtube.com/channel/UCy67x_Cxn6JnYsGOweH9RVw 0:00 Start 04:06 Paula Intro 06:26 Food Memories 10:13 Huntsville Roots 19:00 Arrested Jaywalking? 23:45 Memphis Restaurant 42:30 Homemade Foods and Quality 53:20 Life After Closing the Restaurant 01:03:21 Collaboration in Huntsville 01:10:54 Showcase of Content 01:39:47 Paula's Dogs 01:43:30 Closing

In today's episode, we speak with Lee Hillson, the Executive Chef at the Royal Palms Resort and Spa in Arizona, a James Beard House featured chef and four-time nominee of Arizona's Culinary Hall of Fame.  Chef Hillson has cooked for the likes of former president George W. Bush, Barbara Streisand, Princess Diana, Richard Branson, and Billy Joel. Some of his other accomplishments include: competing in Food Network's Iron Chef America, running top-rated kitchens in some of Arizona's most prestigious restaurants, including the Sheraton Grand at Wild Horse Pass, and playing a major role in all seven restaurants at the famous Phoenician Resort in Scottsdale. Listen as Lee talks about baking in extreme weather, respecting the origin of the food you prepare, and the lessons learned from crossing paths with legendary chefs like the Roux Brothers, Gordon Ramsey, and Marco Pierre White.

David and Amy chat about their childhood food memories--his Portuguese, hers Italian--and find some startling similarities. (And, yes, it does sound like David drank three Red Bulls right before recording.)Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What were your favorite childhood meals? I take a walk down memory lane to revisit my fondest food memories from growing up in the Czech Republic. Now that I've caught the cooking bug, I'm eyeballing recipes like French onion soup to make at home. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

July 1, 2022 The Morning Rush Hosted by: Chico & Hazel

Some vibrant food memories from childhood and the science behind them. And some favorite Italian recipes like pasta alla carbonara and why some cooks like to modify classic recipes and others are diehards and stick strictly to the original. So much of it relates back to our food memories and our vision of what recipes should be. This episode was originally released over two years ago as Episode 3. Head to the Flavor of Italy website and share your favorite food memories; I'd like to include them in the show notes!

This week the guys talk about some NHL playoffs, food trucks, and a little F1 talk. Tell a friend, tell a hobo... As always, send questions and comments to theretrohale@gmail.com  Thanks for listen, ENJOY IT!

As we move towards the full-video episodes, we're going through some of our pre-recorded interviews - with convenient timing as we launch a new line of bread in our bakery at both stores, thanks to Will and his team at Breadsmith. We talk about his success managing people and some tips on how to make the best bread!

Chef, restaurateur, author, and philanthropist, Marcus Samuelsson, reminisces on his grandmother's kitchen and shares how she made fish dumplings and apple jam. In this episode of Homemade, Samuelsson talks with host Martie Duncan about growing up in Sweden, traveling the US for No Passport Required, and seeing the best in people at the worst of times. They discuss the importance of Black cooks in American food history and how to support Black chefs in your community. Samuelsson also tells about his love of Thanksgiving and his secret ingredient for super crispy and delicious turkey skin. Learn more about your ad choices. Visit megaphone.fm/adchoices