Podcasts about Food Network Magazine

Week of 9/15/24 at the Library - Reference Solutions | Hosts Dylan Posa and Barb Leitschuh go over upcoming events, talk about the Reference Solutions database, and for "Barb The Bookie" recommend several recent reads.

Follow him Here: @chefholzman Daniel Holzman started cooking at the age of 15 at the elite Le Bernardin in New York City. Four years later, he attended The Culinary Institute of America on a full scholarship from the James Beard Foundation. Since then, he's worked at numerous acclaimed eateries including Palladin, Napa, The Campton Place, Aqua, Jardinière, and Axe. In 2010, Daniel co-created The Meatball Shop, dedicated to serving the best meatballs in the world, in New York City. He is the co-author of the best-selling The Meatball Shop Cookbook, published in 2011, and is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. Over the course of his culinary career, he has been featured in publications such as The New York Times, Saveur, GQ, People, and Food Network Magazine and has appeared on Selena + Chef, The Tonight Show, and Good Morning America, among others. He now owns and operates Danny Boy's Famous Original Pizza, the New York-style slice joint of his childhood dreams, in Los Angeles.www.dannyboysfamousoriginalpizza.com

Liam Magan, General Manager, from the Teatotaller Cafe on Main st. in Concord dropped in to talk about all that's happening at the cafe. Twice named Best of NH, Teatotaller is a “queer, hipster oasis of tea, coffee, and pastry goodness.” Named “Most Instagrammable Restaurant in America” by Food Network Magazine they have incredible waffles, drinks with boba (I didn't know either) and macaroons made right there. Teatotaller is a café, tea-house, bistro, and venue with two locations in Concord and Dover, New Hampshire. They offer catering as well as host functions.

Liam Magan, General Manager, from the Teatotaller Cafe on Main st. in Concord dropped in to talk about all that's happening at the cafe. Twice named Best of NH, Teatotaller is a “queer, hipster oasis of tea, coffee, and pastry goodness.” Named “Most Instagrammable Restaurant in America” by Food Network Magazine they have incredible waffles, drinks with boba (I didn't know either) and macaroons made right there. Teatotaller is a café, tea-house, bistro, and venue with two locations in Concord and Dover, New Hampshire. They offer catering as well as host functions.

 Get ready for a slice of excitement as the Good Food Fellas welcome a true pizza aficionado to the podcast—Maile Carpenter, the editorial director for Food Network Magazine! In this sizzling episode, Maile spills the saucy details on the making of their latest masterpiece, "The Big Book of Pizza," released by the Food Network Magazine team in August.  Brace yourself for a cheesy adventure, peppered with insider insights and delicious anecdotes from the world of pizza perfection.But that's not all—did we mention Maile's husband is the renowned chef Wylie Dufresne, owner of the legendary Stretch Pizza in NYC?  Prepare for a double dose of culinary brilliance as the power couple's secrets to a perfect pizza pie are revealed.And just in time for the Thanksgiving feast, the Good Food Fellas dive into the latest issue of Food Network Magazine, serving up a cornucopia of tips and recipes to make your holiday meal a triumph!  Don't miss out on the savory details that will elevate your Thanksgiving spread to a whole new level.But the excitement doesn't stop there!  The podcast crew also gets a sneak peek into the upcoming Christmas edition of Food Network Magazine, promising a sweet extravaganza that'll have sugarplums dancing in your head. Tune in for a festive and flavorful episode that's sure to leave your taste buds tingling. Gobble up the goodness with the Good Food Fellas and their special guest Maile Carpenter—it's a pizza and holiday feast you won't want to miss!  #GoodFoodFellas #PizzaPassion #HolidayFeast #GobbleGobble

Host Bryan Ford is joined by cookbook author and LA Times food journalist— Ben Mims. Ben has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network Magazine, and Buzzfeed/Tasty. Bryan and Ben get down on Deer Meat, a dish Ben's father used to make using home grown beans hunted deer in his home state of Mississippi.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Ben Mim IG: @benbmims Bryan Ford IG: @artisanbryan To get involved with The Transgender Law Center visit trangenderlawcenter.org. See omnystudio.com/listener for privacy information.

On a special Cooking Issues, Dave is joined by Maile Carpenter. Maile is the Editorial Director for the company that oversees the Food Network Magazine, The Pioneer Woman and others. She launched Rachael Ray magazine back in the day, and previously won a James Beard Award for her food writing. Hosted on Acast. See acast.com/privacy for more information.

Growing from a tiny seed of an idea to a flourishing company, the couple behind a subversive new product shares the pivotal moments that fueled their major success in the sustainable confectionery industry.  Taylor and Brennan Clarke are the Co-Creators of Amborella Organics, a revolutionary line of organic seed-bearing lollipops with herbs and flowers throughout. After years of grit and hard work, Amborella products are now featured in Urban Outfitters, Nordstrom and Uncommon Goods as well as hundreds of trend-setting cafés, florists and curated shops around the world. Amborella Organics has been featured in Goop, Daily Mail, Food Network Magazine, ABC News, Nylon and Epicurious.  Amborella Organics leads the confectionery market in conversations about sustainability, ethical means of production and conscious consumer goods. Their lollipops feature flavors like strawberry and basil, champagne and roses, and lavender and lemongrass, with thoughtful product packaging. After enjoying the luxurious flavors of an Amborella lollipop, you simply plant the stick horizontally in the ground and grow the seeds of a plant you just consumed. It's beautiful and it keeps giving back to you and the earth!  There were no other lollipops like them anywhere, and the Clarkes overcame every adversity to make them a reality.  You can accept challenges and rise to the occasion Taylor and Brennan Clarke are no strangers to the challenges of growing a business. Beyond the usual red tape of starting a new company, they wanted to stick to their own rigorous standards of ingredient sourcing, flavor formulation, pouring and packaging. This would prove to be an incredible obstacle, but they made it happen through sheer determination and hard work. After being invited to promote Amborella at a trade show for the first time, they stayed up late the night before the event - making their website on Squarespace in bed. It paid off. Immediately after the event, they received their first wholesale account: It was Alfred, a trendy influencer in the coffee space promoting small brands from Los Angeles to Tokyo! Amborella Organics even went viral in 2017, reaching over ten million views with a video feature on NowThis News.  They were experiencing explosive growth when they found out that their lollipop manufacturer was closing up shop - with just two weeks of notice. In a moment that could have caused anyone to quit, Taylor and Brennan doubled down! They poured lollipops by hand and stacked boxes as high as the ceiling as their family and friends helped them fulfill thousands of orders.  Finally, they built a company headquarters with an organic kitchen and efficient in-house production.  Stick to your mission and your vision Most lollipops are formulated with lab-created ingredients, poured overseas, then packaged and branded. That's been done before - and the Clarkes had no interest in being just another candy company.  On top of all of this, they are frequently made with mass-production machines that are unable to handle the seeds and petals in Amborella's lollipops without breaking down.  In the midst of every challenge, there were roadblocks that could have easily made them compromise their vision. But with an unwavering commitment to their long-term goals for Amborella, the Clarkes accepted each challenge as an opportunity to improve the industry as a whole. Always be planting seeds Amborella Organics is not just about lollipops. It's about a future of sustainability and respect for the planet, as evidenced by their tagline: “Eat, Plant, Love.” Just like you can plant seeds from every Amborella lollipop, the Clarkes plant seeds of change for the confectionery industry with every hurdle they knock down.  It's a sunny reminder that we can create a better world for all those who follow in our footsteps - by believing in the power of our ideas.  Quotes “We didn't want to create something that already existed. The copy-and-paste model was not interesting to us. Beyond seed-bearing technology, we also wanted a delicious flavor that wasn't already out there.” “We have ambitions to do a lot of things - but we will always be botanical, organic and different.” “We truly have stuck with our vision. It has been ten times as hard, but it has been worth it. Throughout this entire process, people have tried to get us to compromise our vision to make things cheaper or easier, and we have stuck to our guns. We know who we are, and who our customer is. We're confident in that!” “If it was something we had to do alone, it would have been too impossible.” “It's important to create a dialogue about what can be sustainable!” Links mentioned in this episode: Visit the Amborella Organics website at https://amborellaorganics.com/  Read Amborella's growing press features on their company website at  https://amborellaorganics.com/pages/press  Find Amborella's wholesale application by clicking here: https://amborellaorganics.com/pages/wholesaleapplication   Follow Amborella Organics on Instagram for fun giveaways and new flavor releases at https://www.instagram.com/amborellaorganics/  Connect with the team at Amborella Organics on LinkedIn at https://www.linkedin.com/company/amborella-organics/   

The next big social movement in this country? People in the second half of life taking life by the horns and not settling for the way their parents aged. Here's a loud statistic. If you're healthy at 50 there's a good chance you'll live to see at least 90. What the heck are you going to do with all that precious time?  Michael Clinton wants to show you how to 'ROAR' forward no matter how old you are. He gives you a 'how to' roadmap in new book, 'ROAR Into the Second Half of Your Life'. Michael's inspiration to write the book was was born out of his complete frustration with seeing books about slowing down, aging, and making life smaller. That's not what the over 50 crowd wants to do anymore. Michael reminds us that 35% of the populaton is 50 and over. Every day 10,000 people turn 65. And 1 in 5 people will be 65 and over in 2030. Michael says, "There's a huge group of people all living very different kinds of lives than their parents lived. They want to be active. They want to go back to school. They want to start new careers. They want to be the pioneeers and we call them in the book The Re-Imagineers'. People really re-defining the seconf half of life." Yes the old script of aging is blowing up and Michael Clinton is passionate life's second half is whatever you want it to be for yourself. Wanna be a world traveler? Try a completely  different career? Hone a new skill ? It's time to ROAR. Here's what ROAR stands for by the way/ R - Re-imagine yourself O - Own Who You Are A - Act On Whats' Next R - Reassess Your Relationships  PS Michael and I passionately agree the world of advertising needs to wake up and pay attention to this hugely underserved demographic. Get inspired by listening to this 15 minute Feature Interview Podcast of Michael Clinton joining me LIVE on The Debbie Nigro Show. Should totally get you ROAR-ing!                  ********************************* Michael Clinton grew up in a housing project in Pittsburg and went on to become the President and Publishing Director of Hearst Magazines,overseeing Esquire, House Beautiful, Food Network Magazine, Oprah and many more. Now at 68, he's a special advisor to the CEO of Heart Corporationa, a writer, photographer, global marathon runner and pilot. He sits on many boards, gives back through philanthropy, and travels the world. Obviously he's ROAR-ing!  

Cecilia Bonet, wine educator and certified sommelier, and Robert Tas navigate the wine list at Keste Pizza, a pizzeria that is all about making great pizza, but they also serve a good selection of wine, because why wouldn't you drink wine with your pizza? This pizzeria has been voted “#1 Pizza in New York” by New York Magazine, “Best Pizza” in New York State by Food Network Magazine and among the top 25 “Best Pizza Places in the US” by Food and Wine. It is owned and operated by Roberto Caporuscio who is a passionate advocate of the Neapolitan Pizza Industry and serves as U.S. President of PAF Pizza Academy Foundation. Cecilia identifies the wines to try and the pizzas to pair them with.  Wines reviewed include: Cervaro della Sala Chardonnay, Umbria, 2015 Etna Rosso A' Rina - Girolamo Russo, Sicilia, 2016 Barbaresco Prunotto, Piemonte, 2013 For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Lisa is joined by Camilla V. Saulsbury who talks about nine gluten free grains:Amaranth , Chia seeds, Buckwheat, Millet, Oats, Quinoa, Rice, Sorghum, and Teff.Camilla V. Saulsbury is a writer, recipe developer, fitness trainer, endurance athlete, and creator of the healthy food blog Power Hungry. She also holds a PhD in sociology with specializations in food studies, health, and medicine. Camilla has been featured on the Food Network, "Today," "Good Morning America Health," QVC, "Katie," and in multiple publications including The New York Times, Women's Health, Runner's World, Men's Fitness, Southern Living, Clean Eating, Food Network Magazine, and Pilates Style. A native of the San Francisco Bay Area, she currently lives in Texas with her husband and son.

If you're looking for fun things to do in Maine for every season, have we got a guest for you! We chatted with Maine travel and food writer Jennifer Hazard about the second edition of her book - The Maine Play Book: A Four-Season Guide to Family Fun and Adventure - as well as how she started in travel writing, her go-to spots in Maine, how she defines success, and much more!   ABOUT OUR GUEST: Jennifer Hazard is the author of The Maine Play Book: A Four-Season Guide to Family Fun and Adventure. She's written about food, travel, and family for Food Network Magazine, Maine Magazine, and Down East Magazine and created content for Martha Stewart Living and L.L.Bean. Jennifer lives in Maine with her husband and two children.   Learn more about Jennifer at her website, www.jenhazard.com and look for her book on Amazon, Islandport Press, or local bookstores throughout Maine. Be sure to follow her on Facebook, Twitter, LinkedIn, and Instagram.   ABOUT OUR SPONSOR: Weather is getting warmer and it's project planning season - which means you should call Maine Commercial Contracting - your locally owned choice for residential and commercial services in Southern Maine. They'll be there for that new driveway, walkway, or excavation for your home and for your business with parking lot paving, road milling, heavy hauling, and competitive commercial pricing. So when you need your project done right on your timeline, get ahold of the company with an appetite for excellence and the skills to see it through. Call Maine Commercial Contracting at 207-391-0540 for a free estimate or find them online at mainecommercialcontracting.com.   ABOUT KEEP IT LOCAL MAINE: We are a way for local businesses to promote themselves to thousands of people in and around their communities - letting them know what great services and products they offer right here in Maine! We currently publish four issues in areas around Southern Maine in addition to our podcast. To learn more about us, visit keepitlocalmaine.com or follow us on social media - Facebook, Twitter, Instagram, and YouTube.

  The restaurant industry has been hit the hardest during the pandemic. According to the National Restaurant Association, 110,000+ food and beverage establishments in the U.S. temporarily or permanently closed for business.  How did local restaurants stay afloat? What creative pivots did they embrace? Were the changes temporary or here to stay?  If you're a marketer or salesperson in the restaurant industry, you need to know how independent operators tick. Listen to this conversation with the co-owner of a local Vietnamese restaurant to better understand the needs and challenges independents face.   About Chris Nguyen  Chris Nguyen is the co-owner of Superior Pho Vietnamese Restaurant. Under his leadership, the small, ethnic, mom-and-pop restaurant has become a local household name. In fact, Superior Pho has received accolades and recognition from national media outlets such as Food Network Magazine, The Travel Channel, Esquire Magazine, Buzzfeed and more. Chris is dedicated to serving under-resourced and underrepresented communities. He's used his position at Superior Pho to employ and empower a variety of underrepresented people from various communities and teach leadership through service. 

Elle Simone Scott is a culinary maverick. Always drawn to creative food culture, Elle has been dazzling the culinary world since 2003, quickly becoming a highly sought-after Food Stylist and Culinary Producer. Elle has collaborated and contributed her unique styling abilities most recently to America's Test Kitchen. Also Food Network, Food Network Magazine, The Cooking Channel, CBS, ABC's The Chew, and Bravo. Her specialties don't stop with styling and production. As the Founder and CEO of SheChef Inc., a professional networking organization for women chefs of color and allies. Elle shares her passion by mentoring, resource building, business development, and most importantly, Food Social Justice. Elle continues to inspire others and break glass ceilings, as she is currently the resident Food Stylist & On-Air Talent on America's Test Kitchen on PBS, the host of the food podcast The Walk-In, and the first African-American woman to do so. Most recently she created a beautiful book titled Boards--in which she shares tips for creating photo-worthy spreads, letting you in on trade secrets ranging from plating techniques to how she keeps things looking fresh on set (and all party long). Across 35 boards you'll find over 150 of ATK's foolproof recipes to build your board around or add that special homemade touch, from platter-worthy Steak Frites to better-than-storebought dips, and everything in-between. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message

Elle Simone is the first African American woman to serve as the resident Food Stylist & Test Cook on America's Test Kitchen on PBS. She has contributed her unique styling abilities to the Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC's The Chew and Bravo's Chef Roble and Co. In 2013 she founded SheChef, Inc. with Chimere Ward to mentor women chefs of color. Where's the balance between following a recipe and winging-it? Cooking has a fine line between rules and inspiration. Well, the same goes for building a career in culinary arts. There's a time for following a set path, and a time for allowing serendipity. Today's guest is Elle Simone who styles foods with a unique sense while breaking barriers for herself and others.Listen as we chat with Elle about her passion for food, mentoring, and building a thriving career after surviving ovarian cancer. 

Richard Akers-Barrows is heading into the final episodes of Holiday Baking Championship where he could go ALL THE WAY to winning $25,000 and a spot in Food Network Magazine! Richard is going up against Jody O'Sullivan and Adam Monett. Tune in Mondays at 8pm on the Food Network.

Michael Clinton, former President of Hearst Magazines, provides practical advice on creating the life you want. Michael has created an extraordinarily rich and multi-layered life. He is the part owner of a vineyard in Argentina, a private pilot, and has traveled to 124 countries. Additionally, Michael has run a marathon on all seven continents. While at Hearst he helped create Food Network Magazine, O, The Oprah Magazine, and HGTV Magazine.In addition, Michael is the author of the book Roar: Into the Second Half of Your Life (Before It's Too Late).

This week welcome Amy Bouchard to the show! ​​Amy Bouchard was a stay-at-home mom of two hen she got the idea to start her Whoopie Pie baking business. She made $1,900 in her first year, and was ecstatic. Flash forward to today, and Wicked Whoopie's sales are into the millions. Wicked Whoopie Pies have been featured on: The Oprah Show, Oprah Magazine, Good Morning America, Food Network's "Unwrapped", "Road Tasted", "Roker on the Road", Rachael Ray Show, New York Times, DownEast Magazine & Food Network Magazine – among LOTS of others! Amy walks us through some of the growing pains that came with growing her business – something that we Lean practitioners can relate to! As always - I hope you enjoy it, and I hope you get something from it! Make it a great week! Amy's contact info: Website: http://www.wickedwhoopies.com/ Facebook page: https://www.facebook.com/WickedWhoopies Linkedin: https://www.linkedin.com/in/amy-bouchard-9b98503b/ New England Lean Consulting is the Northeast's premier business consulting firm, helping small-to-medium sized businesses with strategic leadership and operational methodologies that help your company lower costs, increase capacity and win more customers. Our industry experienced consultants provide guidance with the latest business solutions that help you to grow your business deliberately and strategically in order to sustain a long-term competitive advantage within the marketplace. Paul W. Critchley, President & Founder of New England Lean Consulting: Company website: https://newenglandleanconsulting.com/ Twitter: https://twitter.com/NELeanguy Company page: https://www.linkedin.com/company/new-england-lean-consulting/ YouTube Channel: https://www.youtube.com/channel/UC2sAIveqtNqE1fpRGXcdbXQ Paul's LinkedIn profile: https://www.linkedin.com/in/paul-critchley-lean-consultant/ Lean Communicators Website: https://leancommunicators.com/ #LeanCommunicators --- Support this podcast: https://anchor.fm/new-england-lean-podcast/support

This week my guest is Jonathan Bardzik. He's a storyteller, cook, and author. He's a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He's appeared with more than 900 audiences, been on the TedX stage, written 4 books, and his new television series, Jonathan's Kitchen: Seasons to Taste recently debuted on Revry. His work has been covered by USAToday, The Washington Post, and Food Network Magazine. Overcoming hurdles, including once setting the Christmas dinner table on fire, Jonathan celebrates 10 years in business this month.On the show, we talk about how he started his cooking and speaking career, and he shares his advice on how you can start too. We discuss why he wanted to write cookbooks, and some tips for those listeners who might want to do the same. We talk about his new TV show, and improvisation while speaking and cooking. Jonathan also explains what the joy premium is, and how it's linked to pricing your events. How much joy does a dinner bring you? If you're excited about an event, maybe you'd be ok with charging less. If it seems like the client might be challenging, and this is just a transactional event, you'd better get that money. What are your thought's?  Feel free to comment on Facebook, Instagram or shoot me a DM or email.And next week is episode 100. I think this is quite the milestone. The episode will still be about food, but my guest is an actor whose resume includes the TV show Cobra Kai. Intrigued? Come back next week.===============================Jonathan Bardzik===============================Jonathan's Instagram https://www.instagram.com/jonathanbardzik/Watch Seasons to Taste https://watch.revry.tv/details/35368Jonathan's Website https://www.jonathanbardzik.com/================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

On this week’s episode of Food Network Obsessed, Jaymee Sire talks to Maile Carpenter, Editor-in-Chief of Food Network Magazine and The Pioneer Woman Magazine. Maile talks about what it takes to create each issue for Food Network Magazine and the process behind choosing the cover story (including what the worst-selling cover of all time was). Maile also chats about predicting trends for upcoming issue themes, and about TikTok’s influence on food culture. Plus, what it’s like to work with Food Network stars like Ina Garten, Guy Fieri and Bobby Flay. Finally walks through a typical day as an editor-in-chief and how it’s the opposite of what you might expect (and bonus: her go-to takeout food). Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network    Follow Food Network on Instagram: https://www.instagram.com/foodnetwork    Follow Food Network Magazine on Instagram: https://www.instagram.com/foodnetworkmag   Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire   Follow Maile on Instagram: https://www.instagram.com/maile_fnmag/   Learn more about Food Network Magazine: https://www.foodnetwork.com/magazine   Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed    See omnystudio.com/listener for privacy information.

What will we all be cooking and eating in 2021? Food Network Magazine editor-in-chief Maile Carpenter joins Rob Petrone to discuss food trends -- how they are determined, social media’s role in what we eat and how COVID-19 has influenced our relationship with food. Rob also shares his food trend predictions with Maile.10 Foods and Drinks You’ll See Everywhere in 2021 (Food Network Magazine): https://www.foodnetwork.com/magazine/articles/2021-food-and-drinks

We're kicking off 2021 with two new features: A current events segment at the top of every episode, and an accompanying blog post on our site. Today, we celebrate the new Summerlong Supper Club with founder/director Vinay Gupta, and forecast food trends to look for in 2021 with Food Network Magazine's founding editor in chief Maile Carpenter. Then, we're delighted to present a full-length biographical interview with Terrance Brennan--formerly of the influential NYC restaurants Picholine and Artisanal--who joins Andrew to talk about his life and career in a conversation recorded pre-pandemic.LINKS PROMISED ON AIRSummerlong Supper Club (sign up by January 17)Maile Carpenter's 2021 trends story Terrance's Instagram feedToqueland Post - "Every Little Bit Helps"Charlie Needs a KidneyPlease consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. 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 information.

Happy New Year and welcome to Season 5 of the podcast! In thinking of how she wanted to begin Season 5, it was a no brainer for Jill Devine. She invited Meg Tortorello and Holly Murer, AKA “The Messy Mommies in the City”, to kick off the latest season.  Holly and Meg started supporting Jill during Season 2 when they heard Episode 20: Cat & Nat, The Hilarious Ladies Behind #MOMTRUTHS.  The Messy Mommies in the City are a group of longtime friends and family that love bringing girlfriends together to laugh, share, and find the joy in the messiness of life. Meg Tortorello, Holly Murer, Brooke Kelley, Kim Bertino, and Sandhya Nair love to share about cooking in the kitchen, adventures with their children, and juggling their careers.  The Messy Mommies love how Jill supports small businesses and amazing entrepreneurs! The Messy Mommies love Candyality in Chicago. Terese McDonald, the founder of Candyality created a sweet candy shop that was voted best candy shop in IL by the Food Network Magazine! This delicious shop ships amazing treats!  The Messy Mommies also love the amazing community builder Sadie Smith-West and small business owner of Posh West Boutique! Sadie has an autistic son and created Posh West as a place she could bring her son. She has wonderful clothes and gifts.  The Messy Mommies love to cook and love that Jill is also sharing recipes on her blog! Check out Holly's amazing cookbook, Together: Recipes to Bring Family and Friends to the Table. The Messy Mommies love toasting with girlfriends on making it through the crazy 2020 and to celebrate each other. Check out some of the Messy Mommies favorite cocktails and drinks: https://ontherockscocktails.com https://hallmarkchannelwines.com https://www.rumchata.com https://kingstvodka.com The Messy Mommies are hosting virtual "Girls Night In" get togethers via Zoom on the third Thursday of each month from 7:00 pm - 8:00 pm CT. Connect with girlfriends from across the country as we chat with special guests, toast each other, and laugh a lot. Details each month are on our social media channels. We can't wait until we can all be together again in person for Girls Night Outs. Follow the Messy Mommies on Instagram @messymommiesinthecity https://www.instagram.com/messymommiesinthecity/ Follow the Messy Mommies on Twitter @MessyMommies https://twitter.com/MessyMommies Follow the Messy Mommies on Facebook https://www.facebook.com/messymommies Jill would like to acknowledge and recognize the hard work moms put in on the daily. It can be a thankless job at times, and Jill wants these moms to know their worth, so she created the Supermom Shoutout. This week’s Supermom Shoutout goes to Rachel of O’Fallon, MO! Wendi nominated her and said: Rachel is my daughter’s teacher and she’s amazing! She’s been a teacher for almost 20 years. She’s married and has 3 daughters and 2 dogs. In addition, she’s a coach for the Varsity dance team. Rachel is a true Supermom! She’s the best teacher we’ve had. She created a 2-week plan for our daughter because there was a positive exposure to COVID on the bus. She really is one of the best! Rachel – YOU are seen and YOU are supported! To nominate a Supermom (or you can nominate yourself) email hello@jilldevine.com. Submit the name of the Supermom, where they're from, and a brief description as to why Jill should shout out this particular Supermom. Two Kids and A Career Website: https://www.jilldevine.com/ Two Kids and A Career Instagram: https://www.instagram.com/jilldevine/?hl=en Two Kids and A Career Facebook: https://www.facebook.com/JillDevineMedia/ Thank you to our sponsor: Blondin Professional Real Estate

The new season of the Food Network’s Kids Baking Championship features a local contestant! Kristen speaks with 10 year old Cydney Cain from Prospect Park about her experience on the show, her favorite things to make, and what we can expect from the upcoming season premiere. Kids Baking Championship is hosted by Valerie Bertinelli and Duff Goldman, and (new this season) will also feature the parents of contestants. Watch to find out if Cydney ‘takes the cake’ and wins $25,000, a spot in Food Network Magazine, and the title of Kids Baking Champion! Season premiere episode is Monday, December 28th at 9pm. Find more about the show HERE.  See omnystudio.com/listener for privacy information.

Today we celebrate the American Romantic poet who wrote: "The rose that lives its little hour is prized beyond the sculptured flower..." We'll also learn about the man who made Six Hills Nursery famous. We hear some words about autumn by an American Poet Laureate. We Grow That Garden Library™ with a book that rocked the Vegetable Cookbook world three years ago - and here’s a hint: the author divided the year into Six Seasons. And then we’ll wrap things up with a recipe I received from a friend recently for a delicious Golden Squash Soup.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” It's just that easy.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Facebook Group If you'd like to check out my curated news articles and blog posts for yourself, you're in luck because I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. There’s no need to take notes or search for links - the next time you're on Facebook, search for Daily Gardener Community and request to join. I'd love to meet you in the group.   Important Events November 3, 1794    Today is the birthday of the American Romantic poet and nature-lover William Cullen Bryant. As a young man, William became an attorney. His first job was in Plainfield, Massachusetts - a town seven miles away from his home. In 1815, William was walking to work one day in December when he spied a lone bird flying on the horizon. The image moved him so much that William wrote his poem called To a Waterfowl. William Cullen Bryant is a favorite poet among gardeners. Here’s an excerpt from a little poem by William called A Winter Piece: ...When shrieked The bleak November winds, and smote the woods, And the brown fields were herbless, and the shades, That met above the merry rivulet, Were spoiled, I sought, I loved them still,—they seemed Like old companions in adversity. When he was alive, William Cullen Bryant visited Wodenethe - the 20-acre estate overlooking the Hudson River purchased and sculpted by Henry Winthrop Sargent. Sargent’s naming of Wodenethe was a marriage of two old Saxon terms Woden (pronounced Woe-den) and ethe, which stands for woody promontory ( promontory ), of high land that juts out into the sea or a large lake; a headland.  Sargent turned Wodenethe into a personal arboretum, where he artfully used trees to frame the Hudson's incredible views. One reviewer said it was, “a bijou full of interest for the lover of rural beauty; abounding in rare trees, shrubs, and plants, as well as vases, and objects of rural embellishment of all kinds.” William Cullen Bryant loved Wodenethe, and he was particularly charmed by an illusion that Sargent had created on the property.  Sargent had created the view from inside his house to look like the lawn extended out to the Hudson, creating the illusion of a sharp dropoff - almost like the lawn ran out to the edge of a cliff. To help pull this off, Sargent would send his young son Winthrop out onto the lawn with a fishing pole where he would pretend to fish off the edge of a nonexistent cliff. On one occasion, a lady visitor commented on how SHE wouldn't let her own children play so close to that dropoff. In reality, Winthrop was sitting a good mile away from the water's edge - quite safe on the flat earth of the lawn nestled among the trees. Sargent's masterful vista created an artful and beautiful illusion - a trick that he even pulled on his good friend William Cullen Bryant. Wodenethe so moved William he wrote his poem “A Scene on the Banks of the Hudson.”  Here’s an excerpt: All, save this little nook of land, Circled with trees on which I stand; All, save that line of hills which lie Suspended in the mimic sky,— Seems a blue void, above, below, Through which the white clouds come and go; And from the green world's farthest steep, I gaze into the airy deep Loveliest of lovely things are they, On earth, that soonest pass away. The rose that lives its little hour Is prized beyond the sculptured flower.   November 3, 1881    Today is the birthday of the English garden writer, plant explorer, renowned nurseryman, alpine specialist, and a founding member of the Alpine Garden Society, Clarence Elliott. Clarence had a remarkable career, and he cast an enormous shadow from his legendary nursery in Stevenage called Six Hills. If Six Hills has a familiar ring to it, you might be familiar with the popular and prevalent landscape plant and stalwart of most garden borders cultivated at Six Hills: the Nepeta Six Hills Giant. Or, perhaps you were thinking of the Penstemon Six Hills - another Clarence offspring. And many gardeners have forgotten that the Mrs. Popple Fuschia - was actually a nod to the Popples - a couple who lived near Six Hills. One day Clarence spied Mrs. Popple’s gorgeous hardy Fuschia. After taking some cuttings, Clarence ultimately won an RHS Show Award of Merit for the Mrs. Popple Fuschia in 1934. Nearly a century later, gardeners still grow this beloved starter Fuschia in their gardens today. When Clarence wasn’t scouring his neighborhood (or the world in general) for new plants, he was busy mentoring other horticultural greats like Will Ingwerson and EK Balls. The great Graham Stuart Thomas worked at Six Hills for 24 years. A gardener’s gardener, Clarence even invented a little garden tool he dubbed The Widger. Somehow Vita Sackville-West ended up with a Widger, and she wrote that it was “the neatest, slimmest, and cheapest of all gadgets to carry in the pocket.” Vita continued: "[Clarence] invented the Widger, its name, and the verb "to widge", which, although not exactly onomatopoeic, suggests very successfully the action of prising up—you widge up a weed, or widge up a caked bit of soil for the purpose of aerating it—all very necessary operations which before the arrival of the Widger were sometimes awkward to perform. This small sleek object, four inches long, slides into the pocket, no more cumbersome than a pencil, and may be put to many uses. Screwdriver, toothpick, letter-opener, Widger, it fulfills all functions throughout the day… it is the perfect gadget.”   Unearthed Words And the dead leaves lie huddled and still, No longer blown hither and thither; The last lone aster is gone; The flowers of the witch-hazel wither … — Robert Frost, American poet and Poet Laureate   Grow That Garden Library Six Seasons by Joshua McFadden This book came out in 2017, and the subtitle is A New Way with Vegetables. This is one of my favorite vegetable cookbooks ever. Joshua’s book won a James Beard Award for Best Book in Vegetable-Focused Cooking. His book was named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more. “Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.” —Bon Appétit “Downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.” —Sunset This book is 384 pages of vegetable magic. You can get a copy of Six Seasons by Joshua McFadden and Martha Holmberg and support the show using the Amazon Link in today's Show Notes for around $23   Today’s Botanic Spark Speaking of recipes, I wanted to share a delicious recipe I received from a friend for Golden Squash soup. It’s a keeper. Golden Squash Soup 3 leeks (white portion only) 4 medium carrots chopped 5 Tbl. butter or margarine 3 lbs. butternut squash peeled, sliced 6 c. chicken or vegetable broth 3 medium zucchini, peeled, sliced 2 t. Salt 1/2 t. dried thyme 1/4 t. white pepper 1 c. half & half 1/2 c. milk In a soup kettle over medium heat, saute leeks and carrots in butter for 5 min., stirring occasionally. Add squash, broth, zucchini, salt, thyme, pepper. Bring to a boil. Reduce heat, cover simmer until vegetables are tender, about 30 min. Cool until lukewarm. In a blender or food processor, puree soup until smooth. Return to the kettle, add cream and milk, and heat through. Do not boil. If desired, garnish with parmesan cheese and chives. yields 12 - 14 servings ( 3 ½ qts )

Alaska is the 49th state of the United States, and a really interesting place. Did you know, for instance, that I was born there? You do now! Research/Links to Topics Discussed Native American Rights Fund: https://www.narf.org/ Partnership with Native Americans: http://www.nativepartnership.org/ Alaska Native Justice Center: http://www.anjc.org/ Native Land Map: https://native-land.ca/ National Park Service about the Bering Land Bridge: https://www.nps.gov/bela/learn/historyculture/the-bering-land-bridge-theory.htm Britannica’s History of Alaska: https://www.britannica.com/place/Alaska/History Office of the Historian of the United States Department of State on the Alaska Purchase: https://history.state.gov/milestones/1866-1898/alaska-purchase History Channel on the Klondike Gold Rush: https://www.history.com/topics/westward-expansion/klondike-gold-rush City of Fairbanks on the Fairbanks Gold Rush: https://www.fairbanksalaska.us/mayor/page/local-history Alaska Humanities Forum on Alaskan Oil Discovery: http://www.akhistorycourse.org/modern-alaska/oil-discovery-and-development-in-alaska/ Alaska Humanities Forum on the Territory of Alaska: http://www.akhistorycourse.org/articles/article_artID_135/ Alaska Humanities Forum on the statehood acts for Alaska: http://www.akhistorycourse.org/articles/article_artID_223/ Alaska Humanities Forum on Alaska Celebrating Statehood: http://www.akhistorycourse.org/articles/article_artID_401/ University of Alaska Fairbanks on Alaska Native Land Claims: https://www.uaf.edu/tribal/112/unit_2/alaskastatehoodandbuilduptoalaskanativelandclaims.php Target Earth: https://en.wikipedia.org/wiki/Target_Earth_(film) My Uncle Tom about “The Quirkiness Banner”: https://www.fairfieldcitizenonline.com/opinion/article/A-Father-s-Journal-The-quirkiness-banner-2682842.php Alaska Wild Berry Products Chocolate Waterfall: http://alaskawildberryproducts.com/about-us/worlds-largest-chocolate-falls.html Guiness World Records Chocolate Fountain: https://www.guinnessworldrecords.com/news/commercial/2019/5/worlds-tallest-chocolate-fountain-brings-willy-wonka-childhood-dream-to-life Eater on Food Network Magazine’s Best Breakfasts in Every State: https://www.eater.com/2010/6/23/6728775/food-network-magazine-names-best-breakfast-in-every-state Art The podcast art was created by Kreativjohn. Find his portfolio at https://dribbble.com/Kreadivjohn. You can contact him on Reddit at u/Kreadiv01, and email him at lakanchroma@gmail.com. Music Something Elated by Broke for Free Link: Something Elated by Broke for Free at the Free Music Archive License: https://creativecommons.org/licenses/by/3.0/us/ Deep Relaxation Preview by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5726-deep-relaxation-preview License: http://creativecommons.org/licenses/by/4.0/ Podcast Links Twitter: @myownsoapboxpod Email: myownsoapboxpod@gmail.com

Where in the world did apples first come from? Why do apples float in water? How many apples goes into a glass of apple juice? On this episode of Time For Lunch, Hannah and Harry are getting to the core of autumn's signature fruit: apples! Apple expert or “Pomologist”, Ian Merwin tells us about studying this tasty fruit and apple growers Deva Maas and Eric Schatt share some methods for keeping their trees happy and healthy. Plus, our friend Maile Carpenter, author of Food Network Magazine's “Big, Fun Kids Cookbook”, and her daughter Sawyer, share a recipe for apple chips.If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

Where in the world did apples first come from? Why do apples float in water? How many apples goes into a glass of apple juice? On this episode of Time For Lunch, Hannah and Harry are getting to the core of autumn’s signature fruit: apples! Apple expert or “Pomologist”, Ian Merwin tells us about studying this tasty fruit and apple growers Deva Maas and Eric Schatt share some methods for keeping their trees happy and healthy. Plus, our friend Maile Carpenter, author of Food Network Magazine’s “Big, Fun Kids Cookbook”, and her daughter Sawyer, share a recipe for apple chips.If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

I've been cooking a lot more over the last six months and have discovered some incredible recipes from the spectacular Yumna Jawad, founder of Feel Good Foodie – a blog dedicated to sharing modern healthy-ish recipes with feel good ingredients. Yumna has a business degree from the University of Michigan and a background in Marketing and branding. She started micro-blogging on Instagram in July 2013 and eventually garnered over 2 million followers. She then launched the website to house hundreds of recipes, with a focus on healthy Mediterranean food. Her recipes and photos have been featured in Parade, Yahoo, BuzzFeed, Food Network Magazine, and Good Housekeeping. She was also named by US Weekly and SELF Magazine as a top healthy food blogger to follow and has appeared on national television on Live with Kelly & Ryan. Yumna and I discuss the behind-the-scenes of running a wildly successful Instagram business, how she plans to continue growing and the lessons learned about money and negotiating at a young age. Plus, the mega brand deals she's passed on and WHY. Visit www.feelgoodfoodie.com to follow Yumna and her recipes.

Can you have a picnic inside? Where is the largest picnic basket? What does summer camp at home look like? For the season finale of Time For Lunch we're getting comfy on our blankets and having a picnic. In this super silly episode, we're making the most of summer by gathering our favorite snacks for  rambunctious outdoor (or indoor) meal with lots and lots of jokes and some healthy competition. Plus, our friend Maile Carpenter, editor of Food Network Magazine and author of “Food Network Magazine's Big, Fun Kids Cookbook”, shares her chicken salad recipe. Thank you so much for listening to the first season of Time For Lunch on Heritage Radio Network. If you've been enjoying the show, leave us a rating and review on your favorite podcast app. If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast.

Can you have a picnic inside? Where is the largest picnic basket? What does summer camp at home look like? For the season finale of Time For Lunch we’re getting comfy on our blankets and having a picnic. In this super silly episode, we’re making the most of summer by gathering our favorite snacks for  rambunctious outdoor (or indoor) meal with lots and lots of jokes and some healthy competition. Plus, our friend Maile Carpenter, editor of Food Network Magazine and author of “Food Network Magazine's Big, Fun Kids Cookbook”, shares her chicken salad recipe. Thank you so much for listening to the first season of Time For Lunch on Heritage Radio Network. If you’ve been enjoying the show, leave us a rating and review on your favorite podcast app. If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast.

With a pandemic still swirling in New York City, we've been forced to adapt recipes to what we have in our pantries or get creative when we venture out to the grocery store. But there are substitutes and subtle changes to keep our menus feeling fresh. Pat Kiernan, Annika Pergament, and Jamie Stelter speak with Maile Carpenter, the Editor in Chief of Food Network Magazine. IMPORTANT LINKS Learn more about “One New York,” our resources, and ways to show your support: http://ny1.com/onenewyork Get the latest Coronavirus news and updates: http://ny1.com/coronavirus Join the conversation, ask questions, or share your photos, videos, and notes using #OneNewYork If you like what your hear, share this podcast with your friends and family—it’s free for all New Yorkers and beyond. Leave us a rating and review where ever you listen.

Have you ever eaten an insect? What do mealworms taste like? Do you know any songs about worms? On this episode of Time For Lunch we're doing another episode about insects; but instead of focusing on the bugs that help feed us, we are exploring the world of edible insects. Hannah and Harry learn about raising and eating these creepy-crawly snacks from experts Wendy Lu McGill and David George Gordon (A.K.A. The Bug Chef). Plus, Maile Carpenter, author of Food Network Magazine's “Big, Fun Kids Cookbook”, and her daughter Ellery, share some very tasty bug-themed recipes. If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iphone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is powered by Simplecast. 

Have you ever eaten an insect? What do mealworms taste like? Do you know any songs about worms? On this episode of Time For Lunch we’re doing another episode about insects; but instead of focusing on the bugs that help feed us, we are exploring the world of edible insects. Hannah and Harry learn about raising and eating these creepy-crawly snacks from experts Wendy Lu McGill and David George Gordon (A.K.A. The Bug Chef). Plus, Maile Carpenter, author of Food Network Magazine’s “Big, Fun Kids Cookbook”, and her daughter Ellery, share some very tasty bug-themed recipes. If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iphone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is powered by Simplecast. 

“I Love Kentucky,” is the podcast that celebrates the people, places, and experiences that make the commonwealth of Kentucky a great place to visit and live.  Sit back, enjoy a glass of your favorite bourbon, and let me tell you why I LOVE KENTUCKY! In this Episode… In this episode, I talk with Kelly Ramsey, Executive Bourbon Steward and owner of Art Eatables in Downtown Louisville, the world’s first bourbon certified chocolatier. If you haven’t tried an Art Eatables bourbon truffle…well, shame on you!   Information for Kelly and Art Eatables: Kelly R. Ramsey - Executive Bourbon Steward Art Eatables – Named Best Candy Shop in KY by Food Network Magazine  World's First Bourbon Certified Chocolatier 631 S. 4th Street and 819 W. Main Street Louisville, KY  www.arteatables.com   I also go “Day Trippin” with Andrew Beckman!  Andrew is a realtor at Lenihan Sotheby’s International Realty, and a great planner of fun days!  Listen in to see what he has in store for his day trip in Louisville! Contact Andrew: 502-298-9961 abeckman@lsir.com https://andrewbeckman.lenihansothebysrealty.com/ Facebook: www.facebook.com/beckmanrealtor/ Instagram: @akbeck03realtor LinkedIn: https://www.linkedin.com/in/andrew-beckman-b5b73b62/   I Love Kentucky is sponsored by United Financial Group. When it comes time to buy a home or refinance an existing mortgage, give me a call!  I make sure you get the best deal and service possible. And you might even be a podcast guest! Contact me at 502-593-4497, barry@ufglending.com NMLS#1582330   Show Contact Information Barry Gary barry@ILuvKentucky.com 502-593-4497 Facebook:  search “Ilovkentucky” Twitter: @ILoveKentucky3 Instagram: ILuvKentucky YouTube Channel:  I Love Kentucky

      Some of you probably know Gina Neely as the FULL OF LIFE  celebrity chef on the Food Network’s Down Home with The Neely’s or Aspire TV's Chop it up with Gina,  but  let me just tell ya, she is so much more than that. She’s an entrepreneur, a reality television star, New York Times Bestselling Author, she’s made guest appearances on Dr. Oz,  Good Morning America  and so many more. Gina Neely does ALL THE THINGS. She is the epitome of all that is STRONG, BLACK and WOMAN and I had so much fun recording this episode with her. It truly felt like sipping wine with a friend I hadn't seen in a while. We laughed about the days of old, reminisced about parenting our children when they were younger, chatted it up about securing the bag WHILE taking care of yourself. She told me about how she  fangirled out when she met Vanessa Williams. She even gave me a sneak peek into TWO projects she has coming down the pipeline. AND you know we threw a lil some, some in there about dating. You name it.....it probably came up. AND I can't wait for you to get all this goodness in your life. So...........what are you waiting for???  TUNE IN NOW!  to hear Gina Neely talk about all things JUST GINA!  When you've soaked up all of this goodness, hop on over to  Shades of Strong and leave us a voice message telling us what you thought about the episode. OR Head on over to FACEBOOK or TWITTER, or INSTAGRAM @shadesofstrong and join the conversation.  If you’re tweeting with us, be sure to use the hashtag #shadesofstrong. Happy listening peeps!   ABOUT GINA Gina is a motivational speaker, philanthropist, and mom, and her keys to success are her love for her family, food, and the enjoyment of life. She currently resides in Memphis, TN and has two daughters. Gina burst onto the scene in 2008 by starring in the hit show Down Home with the Neelys, which became the highest-rated series debut in the history of Food Network’s “In the Kitchen” block. The show immediately connected with viewers nation-wide by showcasing Gina’s love for family, food and the enjoyment of life. Following the tremendous success of her television show, Gina released her first cookbook, Down Home with the Neelys, which quickly earned a place on The New York Times bestseller list. A hit show and a bestseller soon lead to Gina’s prime time television debut as the host of Food Network’s Road Tasted. Enjoying continuing success in television, 2011 proved to be a tremendous success for Gina with the release of a second book, The Neely’s Celebration Cookbook. Gina is currently authoring a book, entitled “These Are My Rules, This Is My Life and I Want It Back” to help women maneuver through life and begin again. As a top rated television personality and best-selling author, Gina has performed live for thousands of fans all over the country, not only showcasing her skills and fun loving approach to cooking, but also sharing her perspectives on life, love, and the issues facing women in their personal and professional lives. Gina is a powerful and inspiring speaker who strives to meet the needs of those she encounters, empowering them to persevere and navigate through life. Gina has appeared on and/or co-hosted international, national and local television and radio shows, including The Talk, The Steve Harvey Show, The Rachael Ray Show, The Wendy Williams Show, Anderson Cooper Live!, The Monique Show, Good Morning America, the TODAY show, The Real Daytime Show, The View, The Chew, The Queen Latifah Show, Bethenny, Home & Family, The Arsenio Hall Show, Katie and Tyler Perry’s Meet the Browns. In print, Gina has been featured in People Magazine, O Magazine, Ebony, Essence, The Wall Street Journal, Black Enterprise, USA Today, Sam’s Club, Food Network Magazine and Dr. Oz. which makes her no stranger to Daytime Television but quite the novice as she engages and motivates Be sure to connect with her on FACEBOOK and INSTAGRAM ...

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

Elle Simone Scott is a culinary maverick. Always drawn to creative food culture, Elle has been dazzling the culinary world since 2003, quickly becoming a highly sought after Food Stylist and Culinary Producer. Elle has collaborated and contributed her unique styling abilities most recently to America’s Test Kitchen. Also Food Network, Food Network Magazine, The Cooking Channel, CBS, ABC’s The Chew and Bravo. Follow her journey on : Instagram | Facebook --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/afrosknives/message

Tweet The #1 listed “Food Radio show Philadelphia”, Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is celebrating their 100th episode in style, and since it's #Halloween this week we promise no tricks from us, only awesome #foodie treats with an amazing lineup! LIVE this Sunday, November 4th at 635pm Small Bites on Wildfire Radio with Derek away in Montreal, Quebec, we figured we'd double your pleasure and brought in studio to co-host the show QVC Guest Host, chef, and SAG-AFTRA Sag-Aftra Philadelphia actor John DiRenzo as well as Small Bites resident Vegan Food Chef Christina Martin of Cooking to Nourish for some fun and food talk with our awesome guests for our 100th show.  We are excited to be joined by Julia della Croce - Forktales cookbook author, journalist, blogger to talk about her new cookbook “Tasting Italy: A Culinary Journey” from National Geographic and America's Test Kitchen. Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems. America's Test Kitchen is a 15,000-square-foot kitchen located in Boston Seaport District. It is the home of Cook's Illustrated magazine and Cook's Country magazine, the public television shows America's Test Kitchen and Cook's Country from America's Test Kitchen, and the online America's Test Kitchen Cooking School. Julia della Croce is one of America's foremost authorities on Italian food. Julia is the author of more than 13 cooking and travel books. She has also conducted cultural and culinary tours to Italy. Her work has appeared in many publications including the New York Times, Food & Wine, National Geographic Travel and the Washington Post. She has been broadcast on countless radio and national television shows, including on the Food Network. What a treat! Also coming on for our 100th episode will be Joanna Saltz the editorial director of Delish.com to talk about new cookbook “Delish: Eat Like Every Day's the Weekend” from Houghton Mifflin Harcourt. Delish is the fastest-growing food media brand on the internet. They've carved a unique niche in the food landscape because the editors are food-lovers first, and home cooks second – not professional chefs. Their how-to food videos have garnered up to 15 billion views! Delish.com speaks to food lovers who don't fancy themselves chefs—and they do it through helpful, shareable recipes that are as fun to watch as they are to make. Now, they've crammed all of that insanity and entertainment into their first-ever cookbook. Inside, you'll find more than 275 recipes and ideas that are meant to be devoured, not perfected. Joanna Saltz was previously the executive editor of Food Network Magazine and Seventeen Magazine, and is a long-time Diet Coke addict. Sounds like fun to us! Last, but certainly not least, we are happy to welcome back on the show Wildfire Radio's Small Bites Live with Tracey Medeiros who is the author of “The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State” from Skyhorse Publishing, Inc., and it is a 2018 The Readable Feast Cookbook Awards Finalist. Tracey will be in town Saturday, November 17th teaching a cooking class at Audrey Claire Taichman's COOK. Every guest who attends will receive a signed copy of the cookbook. Tracey also writes The Farmhouse Kitchen: A Guide to Eating Local column for Edible Green Mountains magazine and is also a freelance food writer, food stylist, and recipe developer and tester. She is often seen on various television cooking segments and travels regionally as a guest speaker and cooking instructor, emphasizing her commitment to the sustainable food movement by using locally produced fresh ingredients to create dishes that are healthy and delicious. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and Try This Dish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites Episode 100 appeared first on Wildfire Radio.

Delish: Eat Like Every Day’s the WeekendBy Joanna Saltz & The Editors of Delish Intro: Welcome to the Cookery by the Book Podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Joanna Saltz: Hey, this Joanna Saltz, editorial director of Delish, and we have an amazing new cookbook out called Delish: Eat Like Every Day Is The Weekend. Suzy Chase: So I read that you relaunched the Delish brand to gear it towards food lovers, and not food elitists. I find that there's so many elitists out there, I'm constantly talking about how I'm not a chef, or even a top notch cook. You've really tapped into something that home cooks want. Talk a little bit about that.Joanna Saltz: Well, you know, when we took over Delish, now almost four years ago, there was such ... elitism is the right word for it, but it also was exclusionary, that the kitchen had become a place where only people of a certain level were allowed behind the counter, if you can imagine. And I knew there was a whole section of the universe that frankly loved food, and it was tempted to come and try things, but just didn't feel comfortable there. And so when we were really trying to bring Delish to life, we really wanted to connect with those people, use all different kinds of tricks in our content to sort of lure people in to say, "Hey, it's okay, like Delish is for everyone, this is a safe space, it's okay to get into the kitchen, it's okay to mess it up, as long as you're having fun, and you're ending up with something that seemingly delicious at the end, like we're all friends here."Suzy Chase: Give me a brief background on Delish the brand. Like when did you take it over?Joanna Saltz: So Delish was started probably going on seven years ago, as strictly a landing page for Hearst to put their food content that was being developed by all the amazing brands in this company. So recipes that were coming from Good Housekeeping, Women's Day, Redbook, there's a long list. And so they were basically using Delish.com as sort of an aggregate for all of that content, and then they were packaging that content, "Chicken dinners from all the different brands", or, "easy weeknight meals from all the different brands", and marketing it out to MSN. So that's really how the site functioned for the first probably three and a half, four years. It wasn't until that point that MSN and Hearst had decided they were going to sort of part ways, and MSN decided they were going to go to lots of different places for food content. And Hearst was sort of left with this challenge, do we make Delish into a standalone editorial property, or do we kill it? And thankfully, they decided to put some resources behind it. I had been working as the executive editor at Food Network Magazine, I'd been before that at Seventeen, so I had been at Hearst brands for a long time at that point. And so I came over and got to build a team. It was really ... you know, just like the fact that it existed before, it was really a startup mentality. Suzy Chase: So this is the first ever Delish cookbook with your huge following on the web and social media. Why did you feel the need to write a cookbook?Joanna Saltz: Well, you know, because we had created such a fun space, I think that we felt like we needed to show that we were legitimate cooks. We have ... you know, what we always say is that we're food lovers first and content producers second. But at the end of the day, we knew that if we wanted to sort of play in the space with real food brands, that we needed to have a cookbook. For me, also, I'm always about just touching audience wherever I can reach them. So for me, Instagram is as important as that event that you and I met at the other night, which is also as important as Facebook, which is also as important as the book universe. I just want the Delish brand to sort of be where all food lovers are. We also have a bookazine that's on news stands now. So it's just, for me, about touching people and making them understand what our mission is.Suzy Chase: What's the bookazine?Joanna Saltz: The bookazine is called Delish Chicken Dinners, and it's a slightly heavier stock magazine. And it's jammed with 100 chicken dinner recipes, a really surprising idea. And it's great, you know, we're giving people what they want where they want it. So whether it's a fast video you want to watch on Facebook, or helpful weeknight dinners, like we want to be there for you. Suzy Chase: One recipe that you're semi-famous for is the Texas sheet cake. I found it interesting because you grew up in New Jersey. Who taught you how to make a Texas sheet cake?Joanna Saltz: Oh my gosh, I have to tell you that one of my secret idols is the Pioneer Woman. And I just always adored how she has had such a real sort of voice, and you know, frankly, for a Food Network star, she is someone who really allows the audience to see her, warts and all. You know, she's someone who's okay ... she's okay with messing things up, and okay with showing people her real life, and I've always sort of connected with that. And it was her Texas sheet cake that I started baking for my family, and it's a favorite. I honestly ... I can't get through at least two weeks without making one. Suzy Chase: Really?Joanna Saltz: And also I have a family of five, and we will sit down, we will house like an entire sheet, I'm embarrassed to say, we'll basically house an entire sheet cake ourselves. It's a sad, sad state, but I don't think we're at happiest as we are when we're eating that thing.Suzy Chase: So what are a couple of go to recipes for busy moms out of this cookbook?Joanna Saltz: Frankly, what's funny about the Delish mentality, is that we're trying to reach busy moms the same way we're trying to reach millennials, young people who are a little bit intimidated by cooking, and they both, frankly, want the same thing. Like things that are easy and somewhat foolproof, so and this ... I would say that this cookbook as a ton of great recipes that sort of suit both needs. Personally, I'm obsessed with the crack chicken, which is a breaded chicken ... it's just sort of like breaded chicken tenders, but it's got this amazing like tangy, limey, barbecue sauce on it. We call it crack chicken because the first time we made it, we couldn't stop eating it, like literally the staff was like clawing at each other trying to get at it in the house, in the office. So I usually use that as a great jumping off point for like gaging whether or not our audience is going to be into it, and they have kind of gone crazy for it. I also love the sheet pan shrimp boil, which is basically all the flavors and sort of the elements of a classic shrimp boil, but sort of laid out and cooked much quicker, you don't need the giant pot, you don't need the whole mess. But you get that old bay, you get that amazing like lemon, you get the andouille, and it cooks up in basically 35 minutes. So to me, that's the kind of thing that like if you can make something super surprising and interesting on a weeknight, like that's a really big win.Suzy Chase: I made that twice last week. Joanna Saltz: It's so good, right? Why is it so good?Suzy Chase: My husband was out of town, and my 12 year old said, "You have to make this for dad when he gets back." Joanna Saltz: You know, I think the other thing too about sort of the way we structure a lot of our recipes, is we like to like base things on flavors and familiar sort of combinations that people sort of know and trust, or know and remember. I think that's honestly one of the things that we use to sort of draw people in, to make them feel comfortable in our space. Another recipe I love is the buffalo chicken meatballs, which to me is like the perfect mix of like you're making a great weeknight dinner, but like everybody loves buffalo wings, this is the kind of thing where you're like, "I love buffalo wings, I'm going to try and make these meatballs." That's another great recipe. Meatballs, to be honest with you, at Delish are always a big win, and we're always looking for ways to sort of make them a little bit more fun than your basic, boring. The buffalo chicken meatballs are one of my favorites as well.Suzy Chase: Over the weekend, I made your grilled cheese dogs, and the garlic smashed potatoes. And my 12 year old-Joanna Saltz: Oh my gosh.Suzy Chase: Went crazy. Joanna Saltz: Both huge winners. The-Suzy Chase: So good.Joanna Saltz: Garlic smashed potatoes are so good. Actually, and the grilled cheese dogs, grilled cheese hotdogs are also a really big winner with the Delish audience. We turned that recipe into a video, and the video went absolutely crazy. I think it got like 25 million views in like the first two days. But that's another one of those things that people love grilled cheese, they love hot dogs, and they're like, "This looks cool, I'm going to make this."Suzy Chase: Speaking of videos-Joanna Saltz: So your wish is ... yeah, please.Suzy Chase: Yesterday I made your stuffed jack-o-lantern peppers for my kid too. Joanna Saltz: Oh, so fun.Suzy Chase: I've been like all Delish all the time this week. Joanna Saltz: I get it, I love it, you're full immersion, I like that. Suzy Chase: That was so cute, and it's perfect for Halloween. Joanna Saltz: Well that's the kind of thing too that like ... you know, we want our recipes to be really fun, and we want them to be engaging for kids too. I think it's so important, you know, I have three kids, and I really try to engage them in the kitchen. My daughter hears like a pot coming out of the cabinet, and she comes running like Pavlov's dog. Because she loves to get into the kitchen. But for me, the jack-o-lantern stuffed peppers are sort of that perfect recipe where it's like something an adult would eat, right, but also something that a kid can be totally enchanted by. So you know, when we can hit both, when we find that Venn diagram, where the ... like the perfect spot in the middle, we get really excited.Suzy Chase: I noticed that this is one of those rare cookbooks where every single recipe has a color photo. Talk a little bit about that. Joanna Saltz: That is so important to me. You know, to be honest, since I didn't have a very strong culinary background, I am somewhat ... I collect cookbooks, and I love to see what the thing is that I'm making. It's super important to me. And frankly, I get frustrated when cookbooks don't have it, because I'm like ... basically I use it as a marketing tool. And when we were developing recipes for the book, you know, I said to my team, "I want someone to be standing ..." I imagined that someone was standing in line at Barnes & Noble, or a bookstore somewhere, and they were paging through the book, and I wanted them to be so enchanted by every recipe in there, I wanted them to be able to basically open to any spot in the book, and be drawn in by what they see. And frankly, that started, that mission starts with a color photo. That's extraordinarily imperative. Don't you find it so much more helpful when you can see what the end result is?Suzy Chase: Oh, I do, especially in this Instagram day and age, where you can kind of see what it-Joanna Saltz: Totally.Suzy Chase: Needs to turn out looking like, so you can take the picture. Joanna Saltz: Completely, it's marketing. Suzy Chase: Yes!Joanna Saltz: You're marketing yourself, let's be honest. This is all part of the package. You have to market your life in a very specific way, and the food that you make in your kitchen is just one of those elements.Suzy Chase: Tell us about the Delish team. Joanna Saltz: This team is amazing. So I think as I mentioned, we started ... we were super small, it was just five of us. And we were like rubbing two stones together to make anything work. One of my ... my deputy editor, Lindsey Funston, she was like cooking recipes, we had a tiny test kitchen in the corner of the Hearst Tower, and she was like making recipes and then shooting them with her phone, like basically on the floor in front of a window that had really nice light. Like, this is where we started. Now we are 18 strong. We have an amazing video team. We have a news editor, we have a features editor, we have a fantastic food team that develops, but also comes up with crazy ideas. And we are all just so invested in this mission of bringing a fun food voice to the world. Suzy Chase: Some recipes hae a little icon that says "Delish fave", how did they get that distinction?Joanna Saltz: Oh, that's a great question. Well we have a few in here that are a classic, we call them OG Delish, that we are obsessed with and have been obsessed with from the beginning. You know, even though our beginnings here are sort of humble, a lot of those original recipes really resonated with our audience and killed. One of them is the Tuscan chicken pasta, which even when we kind of were still figuring out how to do video, and kind of figuring out what our audience wanted, that video did insanely well in the universe. And so the ones we've marked that, "Delish fave", are the ones that we just like ... our audience has always come back to time and time again.Suzy Chase: You also have Delish diary entries. One that I love was Delish goes to the ultimate Taco Bell. Describe that.Joanna Saltz: Oh my gosh, well that is one of my favorites too. You know, one of the things too about when we were building Delish was in order for us to be like a truly welcoming food space, we needed to acknowledge the fact that sometimes people don't feel like cooking. Some nights they want to eat Chipotle or get take out, or eat Taco Bell, or McDonald's. Or some nights they want to just get from the Tai restaurant downstairs. So we've always been a food brand that has sort of welcomed and embraced like the brands that America loves. And Taco Bell has been an early sort of ... and early adopter for us, like a company that we really felt close to. We have a crunch wrap knockoff in the cookbook, which you might see.Suzy Chase: Yeah.Joanna Saltz: But Taco Bell, when we had heard about this monster Taco Bell in Vegas, we sent a team there to go check it out, and write a story. And it was insane. It's two gigantic floors, they have this huge wall of all different kinds of icees, like all different flavors that you can get booze in if you want. It's got like a huge store that's got Taco Bell merch. So, and then actually what they just recently started doing was they offer weddings, like you can actually get married at the Taco Bell.Suzy Chase: I saw that. Oh my god. Joanna Saltz: Isn't it amazing? Isn't it great? And they do a cake that's made out of their little cinnamon dippers-Suzy Chase: Oh no.Joanna Saltz: They do like a bouquet that's got hot sauce in it. I mean, they will take it to ninth degree. But honestly, only a true food lover, frankly, could like imagine getting married and feel comfortable getting married at a Taco Bell. I just ... I love that. You know, Delish, we want it to be a place where food lovers can come, but also you'll hear food stories that you don't hear everywhere else. The book also has an amazing story about this 90 year old woman who's like a beer pong champion. She plays for the beer championship every year with her grandson. Which is amazing. There's a great story about the ... Sonic does the carhop skate off. You know, when you go to Sonic the guys come out with their trays on roller skates, and so every year they gather all their guys together and they have a skate off. And it's these guys that are like the most amazing roller skaters you have literally ever seen. But no one's talking about that stuff. You know, everybody is, to your point about elitism, talking about the world's fanciest restaurants, but there are these guys who are just doing this amazing thing because they love their job, and they love Sonic. So we want to be there for those people too.Suzy Chase: I love that. I love Sonic too. Joanna Saltz: Exactly.Suzy Chase: I'm the high, low eater. Joanna Saltz: Well you have to be. That's the thing too, and that's what I hope people get out of this cookbook, is that we are all of these things on any given day. You know, I love eating fancy food too, and then sometimes I want to eat chips out of the bag and not be embarrassed by it. And sometimes I ... like sometimes like now that I'm out in the world, like meeting all these great people, sometimes I am having like Giggle Juice for dinner, because I like had such a crazy day. You know, sometimes like our lives are ... we want busy weeknight meals, and sometimes we want to go a little bit more time and make a gorgeous layer cake. And then sometimes we want to get taken, and sometimes we don't feel like eating anything, and we want to be totally fine eating flaming hot Cheetos. So we want ... we're for all the types of food lovers.Suzy Chase: What's in Giggle Juice?Joanna Saltz: Oh, gosh. That recipe is one of my absolutely favorites. And if you notice, it's how we start the book, because I said like I thought it would only be appropriate if Delish started their book with a laugh. It's something that one of my editors had seen as she was researching all kinds of crazy things to do with booze, but it's actually ... it's got Moscato, which is something that our audience loves, certainly a very polarizing wine, some people find it too sweet, but America really loves Moscato. Lemonade, pink lemonade, it's got lemon lime soda, a little bit of vodka, and then it's garnished with sliced strawberries, lemons, and like a sugar rim. So it definitely goes down easy-Suzy Chase: Oh yeah.Joanna Saltz: As I'm sure you experienced. But it's also such a conversation starter. Like food should be fun. And food, and making food with your friends and your family should be fun. So for me, I love those kinds of things too, that like when you serve it, you're like, "This is called Giggle Juice," like what a funny little conversation starter. You know, what a funny way to get like a little bit of a laugh out of your guests. Suzy Chase: Now to my segment called My Last Meal. Joanna Saltz: Okay.Suzy Chase: What would you have for your last supper?Joanna Saltz: All right. I love steak. Personally, I love skirt steak because I love like how tender it is. So I'd probably have skirt steak, grilled skirt steak, with A1 on the side because A1's my favorite. I would have french fries, so steak frites, the fancy way to say it is steak frites, but I would have skirt steak, and I would french fries, a gigantic mound of french fries, preferably homemade, but if you had to buy it from a store I'd probably get Five Guys because they're also my favorite fries. And then I would have ... I love Diet Coke, so I would have a Diet Coke on the side, I'm just saying it, no shame. And I love Dairy Queen ice cream, I love a Dairy Queen soft serve with rainbow sprinkles, it's my favorite, favorite. But then also I'd probably eat an entire Texas sheet cake. So as long as I could have two desserts in this scenario, steak frites, and Dairy Queen and Texas sheet cake. That's what I would do.Suzy Chase: Okay. I have to tell you-Joanna Saltz: That's hard.Suzy Chase: I'm doing the last 90 days challenge, where you have to give up something for the last 90 days of the year. And I gave up Diet Dr. Pepper, and I am dying. Joanna Saltz: No. No, no. No. No, I can't do it. I honestly can't do it.Suzy Chase: I'm 30 days in and I am dying. Joanna Saltz: I am dying for you, I don't even know how you're doing it.Suzy Chase: I'm drinking coffee, which is gross.Joanna Saltz: No. No, I love coffee too, but I'm also like ... I don't know sometimes that's like ... I just need it to get me through. But I mean, it's terrible, my husband gets so mad at me. We have such a La Croix addiction at the Delish kitchen. We go through it so quickly, and so for a while I was really trying to wean myself off, but I just got right back on the wagon. Like, I'm like no, I miss it too much. So I commend you, my friends, I don't know how you're doing it-Suzy Chase: It's rough.Joanna Saltz: But I'm very, very impressed.Suzy Chase: Well I'm 30 days today, so ...Joanna Saltz: No, that's good. Keep it going, stay strong.Suzy Chase: I feel like a crack addict or something.Joanna Saltz: Stay strong. Suzy Chase: I'm like dreaming about it.Joanna Saltz: Well just think about how good it's going to ... it's going to taste so good when you get back on. Suzy Chase: Exactly. Where can we find Delish on the web and social media?Joanna Saltz: You come to Delish.com, crazy new stuff there every day. We're developing like close to 200 new recipes a month, so it's a machine, you literally every day you come back you'll see something new and fun. You can find us on Instagram at @Delish, and on Facebook, same thing, @Delish. And we're also like really big into Instagram stores, we do great polls there so you can engage with us. And you can find our amazing book in bookstores, and you can find our amazing bookazine on news stands. Certainly if you ever see any of those things out in the wild, send us pictures, we love to sort of re-gram, repost what our audience is making, we love that communal spirit. So, and it doesn't even have to look beautiful. Send it how you make it. We give props to literally everyone who gets in there and tries.Suzy Chase: I mean, don't we all want to eat like every day is the weekend? Thank you so much Joanna for coming on Cookery by the Book Podcast. Joanna Saltz: Thank you. Suzy Chase: Follow me on Instagram @CookerybytheBook, Twitter is IAmSuzyChase, and download your Kitchen Mix Tapes, music to cook by on Spotify at Cookery by the Book. And as always, subscribe in Apple podcasts.

Today we have an exciting episode with Claudia Sidoti, who not only owned her restaurant at 19, but also wrote recipes for the Food Network, and now is the head honcho at Hello Fresh’s North America’s division. As many know, meal kits have gotten a ton of buzz too, but I always wanted to know how the R+D process worked. I asked Claudia how her team develops recipes and wow, I was super surprised how it works. With over 100 dishes ideated a week, while accounting for supply chain, portion size, and ease of use, Claudia’s description of the process was really informative. So get ready for a really cool episode on how to be a culinary super star. Whether you’re in the restaurant industry, magazine writing, or meal kit business. Wanted to give a shoutout to HelloFresh, I’m not sponsored by them, but they gave me some meal kits for free. With moving, I only used one, and they’re very good for the busy professional. If you have no time to go to the grocery store or plan dinner, these are worth it. For me, I can live off beans and rice and free steaks I find, so meal kits aren’t for me, but they can be for you.   About Claudia Claudia’s deep connection with food began in her grandmother’s kitchen and eventually landed her in the kitchens of Food Network where she was the Test Kitchen Director. For more than 8 years she directed the culinary content for Food Network Magazine, which reached over 13.5 million readers each month, and is the 2nd largest magazine in the U.S. From its inception, Claudia launched the magazine and contributed more than 3000 recipes. She also directed a host of other projects including brand extensions, such as Food Network Café’s and large-scale events and festivals. Her start as a young New York City chef and restaurateur at age 19 landed her recognition in Restaurant Institutions and Gourmet Magazine. After eight successful years in the kitchen at Onini restaurant, Claudia decided to shift gears and began food styling for television commercials, editorial and print advertising campaigns. Several years later, she launched Beauty & the Feast, a New York City catering company, which was noted in New York Magazine’s, Best Bests. Over time, the company added several divisions including a wholesale food department that supplied prepared foods to coffee bars and cafes including, Barnes & Noble. In addition, she launched Urban Market an international specialty food shop that featured authentic dishes, inspired by Claudia’s multi-cultural family, which also landed placement in the New York Times food section. As a marketing and catering director, she helped companies such as Eatzi’s, Cosi and Panera Bread, to grow their businesses. During this time, she also developed an interest in food and publishing. She began working as a freelance food writer for the New York Post and other publications in 2002. Currently, with over thirty years of combined experience, Claudia’s unique perspective gives her the ability to lead HelloFresh’s kitchen as the Head Chef and Head of Recipe Development.   Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Shownotes What do you tell people in a sentence or less?: I lead the culinary team of developers at Hello Fresh 5 people on the team Permalancer Freelancer What do you look for in freelancers?: expertise in the industry, temperament, people who work fast-pace Because of the changes in jobs, freelancers are becoming more available and I can hire them for their creativity Not all chefs are recipe developers, not all recipe developers in chefs How to make a Hello Fresh recipeFirst comes down from the top: choose the categories on what needs to be filled We analyze the constraints and the assignments (you must use pork tenderloin, or you must feed a family of 4) We then see what’s actually doable, we have time constraints, kitchen equipment constraints, to vet out the recipe Give the recipes to the team and split into categories. Not only that, but we have to itemize the portions. Each chef has a unique style which must be translated to the consumer. Usually this a week-long process. We use external focus groups to find out what they want How many recipes do you do a month?: Around 100 a month. Not all of them are through the process What’s one of the more popular dishes?: American comfort food dishes like pork chops, burgers, meatloaf Difficulty: We really take pride on how to make the dishes hassle free How do you cook a potato wedge efficiently: 425 in an oven, not too much oil, salt and pepper, roast for 20 minutes. Claudia’s website Steps it took to get to where you are today?: They weren’t not really steps, but dancing I opened up a restaurant at 19 The restaurant industry will teach you how to rush and think fast Grew up in Chelsea (NY?) 8th Ave was becoming restaurant row. I was fortunate enough to meet a chef who was just opening a restaurant. And I forced myself to become a chef. I acquired skills by learning from others and working really hard. How long did you work in the restaurant industry? I worked for 8.5 years at that restaurant What advice would you give someone who wants to open a restaurant: Understand your idea and understand your cost. “Are we actually making money on this dish?”. Most chefs don’t understand recipe development After the restaurant gig, I did a lot of freelance from writing to recipe development. I met a freelancer at the Food Network and we swapped jobs. I worked for the Food Network for 8.5 years and started with their first food network magazine What’s the best way to meet freelancers?: There are networking specific events and alliances such as culinary alliances, women in restaurant tourism, media tourism has a lot of events as well. Staying in it and word of mouth is best. Tips for recipe development: It’s extremely fast pace. 120 recipes per issue. Extremely rigourous testing. Pay attention to food trends and take inspiration anywhere We want people to innovate and build confidence and inspire them to take more risks My Food Job Rocks: The people. Not only my team, but the suppliers we work with and the customers we work with What type of food trends and technologies are exciting you right now?: Food waste and trying to reduce waste in the kitchen What are some initiatives Hello Fresh is doing for waste?: There isn’t really a waste component because everything is portioned very well. The beauty of meal kits One thing in the food industry you’d like to know more about?: Sourcing, and the impact of where our food is coming from and who is it being fed to Who inspired you to get into food?: My grandmother What’s your favorite kitchen item?: Wooden spoon and zesters. I like very simple food tools. At hello fresh, all you need is a cutting board, a knife a pot, a pan, and a baking sheet What’s your favorite food: Pizza. So much I built a pizza oven. Do you have any advice for anyone who wants to go into the food industry?: Wear a bunch of different hats and find out what fits the best. There’s a lot of opportunity to failure. How can we find you?:  Twitter: https://twitter.com/csidotifood Instagram: https://www.instagram.com/csidotifood/    

Hear how recipes and stories are developed at "Food Network Magazine" from its Founding Editor-in-Chief, Maile Carpenter, who "Adweek" magazine has called "the queen of the food magazine world." For more than 700 years Italy's Frescobaldi family has produced renowned wines throughout its six estates in Tuscany. Lamberto Frescobaldi, 30th generation family member, discusses his family's legacy and his special project making wine with incarcerated prisoners on the remote island of Gorgona,This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Our Christmas Show -- The Maestro of Naples Style pizza himself Roberto Caporuscio stops by to talk about the art of pizza, also his restaurants Don Antonio & Keste in NYC. Roberto Caporuscio began his authentic pizza-making skills straight from the source – Italy. Roberto was born and raised on a dairy farm in Pontinia, Italy where he first developed his culinary skills producing and selling cheese. It was, however, in Napoli, the birthplace of pizza, where he went to study the art and craft of Neapolitan pizza with the most talented pizza masters, including Antonio Starita. After training with the best, he established two successful pizzerias in Pittsburgh, PA, then A Mano in Ridgewood, NJ, and ultimately in New York City in 2009 when he opened Kesté Pizza and Vino on Bleecker Street, followed by Don Antonio by Starita in Midtown in February, 2012. Roberto has become one of the most highly praised pizza chefs amongst his peers and in the media, critically acclaimed as “#1 Pizza in New York” by New York Magazine, “Best Pizza” in New York State by Food Network Magazine and among the top 25 “Best Pizza Places in the US” by Food and Wine. A passionate advocate of the Neapolitan Pizza Industry, Roberto serves as U.S. President of the Association of Neapolitan Pizza Makers (APN), the elite Italian governing body teaching the 300-year-old art of Neapolitan pizza making, and certifies adherence to authentic procedures. The pizza maestro is called upon by numerous restaurants throughout the United States, for private consultations, and conducts an intensive, ten day Neapolitan pizza-making course at which he issues APN certification to aspiring Neapolitan pizza makers/restauranteurs around the world. Currently, Roberto is the president and owner of Keste Pizza & Vino where he teaches the art of cheese making at the Wall Street location’s pizza school. also we talk with Daughter of acclaimed pizziolo Roberto Caporuscio, Giorgia is one of (if not the only) female pizziolas in the United States. Born and raised in Terracina, Italy, she learned the art of Neapolitan pizza making under the expertise of her father. After spending eight months training with Roberto, Giorgia set off for Naples to complete a lengthy training internship by her father’s own mentor, Antonio Starita. Later, she made her way to the United States where she assisted in the opening of Scuola Vecchia, a Neapolitan pizzeria in Delray Beach, Florida. An accomplished pizziola, Giorgia was named the youngest of only two women to ever win first place in the “Classic Pizza” category of Naples’ largest and most prestigious pizza competition of over 500 competitors. Giorgia has shared her pizza making skills at Keste and Don Antonio since 2012. Currently, she is a partner and head maker of the family’s newest venture – Keste Pizza & Vino located in Wall Street where she and her father teach the art of Neapolitan pizza at the location’s pizza school. Also Heavvy stops by the show

This week on All in the Industry, Shari Bayer chats with Maile Carpenter, the founding editor-in-chief of Food Network Magazine, a joint venture between Hearst Magazines and Food Network. The magazine launched in 2008 and quickly became the best-selling food title on newsstands. Prior to joining Hearst, Maile was the executive editor of Every Day with Rachael Ray. She started her career in newspapers, at the Wilmington Morning Star and Raleigh News & Observer in North Carolina, followed by Time Inc’s FYI magazine, San Francisco Magazine & Time Out New York. Maile has a journalism degree from the University of North Carolina, Chapel Hill, and a culinary degree from the French Culinary Institute in New York. She is a two-time James Beard Award nominee and won a Beard Award for magazine feature writing in 2002. She lives in Manhattan with her chef-husband, Wylie Dufresne, and their two daughters. On this episode, Shari also shares her solo dining experience at BYGGYZ, a hearty sandwich shop on the Lower East Side of Manhattan from Wylie Dufresne's dad, Dewey Dufresne. All in the Industry is powered by Simplecast

Recording Date: November 7, 2017 Hosts: Lauren Martino and David Payne Episode Summary: Cooking enthusiasts Dana Alsup, a librarian at Marilyn Praisner Library, and Nalani Devendra, a library associate at Silver Spring Library, discuss the joys and challenges of cooking and how MCPL can make your next meal a delicious one.  Guests: Librarian Dana Alsup and Library Associate Nalani Devendra Featured MCPL Service: Science, Technology, Engineering, and Math (STEM) resources and events. Our Go! Kits contain books, science tools, a tablet, and more selected to encourage parents/caregivers and children to actively explore the world around them. We have Little Explorer Go! Kits for children ages 3-6 and Young Voyager Go! Kits for children ages 7-12.  What Our Guests Are Currently Reading:  Dana Alsup: Magpie Murders by Anthony Horowitz. Horowitz has also written for the television series Foyles War and Midsomer Murders. Dana also recently read Almost Sisters by Joshilyn Jackson. Nalani Devendra: Future Crimes by Marc Goodman Books, Magazines, Cooking Shows, and Other Items of Interest Mentioned During this Episode: 641.5: The call number for cookbooks at MCPL.  America's Test Kitchen: A  cooking show on WETA. The show has an extensive website that includes an archive of old shows. MCPL has a large collection of America's Test Kitchen cookbooks.  Barefoot Contessa: An American cooking show on the Food Network featuring celebrity chef Ina Garten, who has authored several cookbooks and has an extensive cooking website.   Bon Appetit: This food magazine is available in print at several MCPL branches. It is available online through our RBdigital Magazines service.  The Can't Cook Book: 100+ Recipes for the Absolutely Terrified by Jessica Seinfeld. Giada De Laurentis: Chef, writer, and television personality. Host of the Food Network's Giada at Home. MCPL owns many of her cookbooks.  Paula Deen: Celebrity chef, restaurant owner, and author. MCPL owns a number of her cookbooks.   First Bite by Bee Wilson: A look at how individual's food habits are formed.  The Forest Feast blog: Erin Gleeson's blog features mostly vegetarian recipes and entertaining ideas.   The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods by Erin Gleeson The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family by Erin Gleeson The Forest Feast for Kids: Colorful Vegetarian Recipes that Are Simple to Make by Erin Gleeson The Food Network: Cable and satellite television channel focused on food.  How to Cook Everything by Mark Bittman Other Items of Interest: Flipster: An online collection of full color magazines that includes the magazines Food & Wine and Cooking Light.  RBdigital Magazines: This online collection of full color magazines includes several cooking magazines such as Bon Appetit, Eating Well, Food Network Magazine, and more.  Read the full transcript

This week on All in the Industry, host Shari Bayer is joined in studio by RD nutritionist, TV producer and author Ellie Krieger. She is the host and executive producer of the public television cooking series Ellie's Real Good Food, and host of the hit show Healthy Appetite. Ellie is a registered dietitian and the leading go-to nutritionist in the media today helping people find the sweet spot between delicious and healthy. She is also an award-winning author of five cookbooks, a weekly columnist for the Washington Post, and has been a columnist for Fine Cooking, Food Network Magazine, and USA Today.

Tune in to Snacky Tunes this week as Greg and Darin Bresnitz welcome Jakob Layman and Gurus to the show! Jakob is a Los Angeles based photographer with expertise in food and restaurant photography.  He is photo editor of Time Out Los Angeles and regularly freelances for local and international publications.  He has had his images published in newspapers and magazines such as Newsweek, The New York Times, The New York Times T Magazine, LA Times, Los Angeles Confidential, Condé Nast Traveler, Food Network Magazine, SPIN, Time Out New York, and Esquire. Gurus is a big multimedia project based in Brooklyn, NY, with street percussion, saxophone, voices, visual imagery, and printed material, singing about a cult and at times resembling one. Their debut single, “Believers,” is out February 5, 2016, followed shortly by their album, “Unconditional Surrender” in May 2016.  

Recorded June 19, 2015 at Stockholm Studios in Bushwick, Brooklyn Ralph Smith went to RIT with Tom, so I'd met him a few times over the year. He was PDN 30 in 2014 and he's photographed for Sotheby's, Food Network Magazine, Field & Stream, Conde Naste Traveler, among several others. His still life photographs are meticulously lit, playful and colorful. He works in a part of photoland that I don't know much about so I was curious to see what he had to say about hustling as a photographer. He also happens to be a fellow Minnesotan so it was nice relate from that perspective as well. He brought some interesting books as well, which we've come to expect, but it's always interesting to see the combinations. In this episode we get Duane Michels, Trevor Paglen, Star Wars and John Pfahl. I have a new appreciation for Michels after viewing his skewering of the photo world. I started to wonder if this podcast was satire? What would Duane Michels say about a photobook podcast? I don't want to know the answer.  Enjoy! Photobooks/Photography Discussed

Daniel Holzman co-owns The Meatball Shop in New York. Five years in, he and partner Michael Chernow have built a wildly successful 6-location business. Daniel has been featured on ountless broadcast segments including ABC’s Good Morning America, NBC’s TODAY Show, Chelsea Lately, The Tonight Show with Jay Leno and VH1’s Big Morning Buzz. Additionally, he has been featured in an array of widely reaching local and national publications such as The New York Times, Food & Wine, Saveur, People, Food Network Magazine and GQ. But after all of that, one of the issues Daniel wanted to discuss was the difference between getting a customer to walk in your door because they have heard about you, and keeping that customer for life. We talked about all sorts of topics, but I focused a lot on the challenges of growth, remaining authentic as you expand, and why Daniel and Michael recently decided to devote 80% of their time to operations. Growth is great, but you have to solidify your foundation along the way to make that growth sustainable. This is a fantastic interview...(NOTE: The call dropped as I was thanking Daniel, but you don't miss anything important other than me nudging listeners to check out The Meatball Shop, which you should do)