Podcasts about Food Republic

Today we're going to talk about a company that you would have come in contact with on a day to day basis. Make a guess – this is a company that started as a bakery brand making pork floss buns.  Bingo if you've guessed Breadtalk. Founded in 2000, Breadtalk Group is now an F&B group with multiple concepts ranging from bakeries, restaurants  and even food atriums.  With close to 700 retail stores spread across 16 markets in Asia, the Middle East and the  United Kingdom, the company's portfolio comprises direct owned brands such as BreadTalk, ToastBox, Food Republic, So Ramen and Thye Moh Chan.  The company also counts Din Tai Fung, Song Fa Bak Kut Teh and Wu Pao Chun Bakery as its partner brands. But why are we talking about a brand that most of us would know of? Well, the past four or five years have been full of changes for BreadTalk.  In 2019, the Group bought over food court operator Food Junction in a deal worth S$80 million to obtain additional revenue streams.   And in 2020, the firm's founder George Quek offered to take the then SGX-listed firm private. It was also that year that the firm cut salaries temporarily amid the COVID-19 pandemic.  A year later, a consortium led by mainboard-listed Lian Beng Group bought over BreadTalk's IHQ Building in Tai Seng in a S$118 million sale and leaseback deal. Meanwhile, the firm also came up with new concepts like Tau Sar Piah brand Thye Moh Chan and First Street Teochew Fish Soup. It even unveiled a Toast Box Coffee House in Tiong Bahru last year. It seems like there are many moving parts for the firm all happening within the past few years. But what were the reasons behind each of the moves, and how did the firm take the time to reconfigure its business and develop new revenue streams for the future? On Under the Radar, The Evening Runway's finance presenter Chua Tian Tian posed these questions to Hoo Hoe Keat, Chief Business Officer, BreadTalk Group.See omnystudio.com/listener for privacy information.

Don Lockwood is a movie star. Not just any movie star, THE movie star. Times though are changing, and can Don, Cosmo and Monumental Pictures adapt from the silent film era to the new talking pictures?  Or will Lita throw a wrench in their plans? This week we go dancing and singing with a fantastic variation on the old fashioned and see if we can get our diction right for an episode 71 years in the making. Join us for good mornings, chocolate bitters, cavaliers, Debbie Reynolds, movie magic, 3 billion gallons of water, and a chat about Singin' in the Rain! This week's cocktail comes from Food Republic! https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

On this episode of Magical Moments Jill interviews Aliya LeeKong! Aliya is a Chef, Cookbook Author, Television Personality and Mother with a passion for bringing global and socially conscious foods, spices, and traditions into everyday cooking and eating.She has been a guest chef on The Today Show. She has been a judge on Food Networkshows Kitchen Casino, Beat Bobby Flay, and Worst Cooks in America: Celebrity Edition, aculinary expert on MSNBC's Morning Joe, and has been widely covered in publications likeFood & Wine, Vogue India, Shape, Oprah, Eater, and Food Republic. Aliya is extremelypassionate about culture and it's influence. She is a first generation American whose parentsare Tanzanian and Indo-Pakistani immigrants, which has molded her multi dimensional insightinto cooking through a lens that layered culture upon culture.Aliya is passionate about translating her maternal experiences into culinary adventures in thekitchen, which inspired her to create a children's app, Issa's Edible AdventuresTM.I met Aliya years ago at JILL LINDSEY and instantly felt a beautiful bond to her! We actually did a supper club in 2015 and have stayed close through the years! I have watched your daughters grow and you have always been such a huge supporter of the JL community! Stay tuned for our supper club with Aliya in the future and have the MOST MAGICAL DAY!XOXOXO! 

This week I chat with the nationally acclaimed baker and owner of Goldenrod Pastries, Angela Garbacz. Angela has been called one of the "most innovative women in food and drink" by Food & Wine, she has been featured in Forbes, Tasting Table, Food Republic, Martha Stewart Living, New York Magazine, Radio Cherry Bombe, and other outlets.You can follow Angela on Instagram, and check out Goldenrod Pastries on Instagram, Facebook, and their website.Purchase Angela's cookbook, Perfectly Golden, HERE.This episode was  sponsored by Agora Art & Ceramic Studio. Check out their handcrafted ceramics, jewelry, and paintings at agorastudio.art and use the code 'party15' to receive 15% off your purchase (valid until August 1, 2022). You can find Andrea's music on Spotify, Apple, Amazon, YouTube, and anywhere else that music can be streamed or downloaded!Follow Andrea on Instagram, Facebook, Twitter, and TikTok. Andrea's official website can be found at AndreavonKampen.com. Finally, if you would like to receive updates about new music, tour dates, podcast episodes, and more you can sign up for Andrea's mailing list HERE.

Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture. Originally from New Jersey, she has an art history degree from Yale, a master's degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeological speleology certification from the city of Rome.Katie's mission is to highlight great food and beverages, praise the people dedicated to feeding us well, and to get readers talking about what they are eating and drinking. She focuses special attention on Rome, where she lives, threats to local food culture, and critical reviews of restaurants and trends.Her food criticism and travel writing have appeared in The New York Times, The Guardian, The Financial Times, Saveur, Food & Wine, Condé Nast Traveler, Condé Nast Traveller UK, Bon Appétit, Travel + Leisure, Lucky Peach, Corriere della Sera, Imbibe, Monocle, Australian Gourmet Traveller, Olive, AFAR, Punch, Wine Enthusiast, National Geographic Traveler, Eater, Delicious, Epicurious, Serious Eats, Food Republic, The Atlantic, Gather Journal, and The Sunday Times Magazine.Her titles “Eating & Drinking in Rome” (available for Kindle, Nook, and in PDF format), National Geographic's Walking Rome,Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City, Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains, American Sfoglino: A Master Class in Homemade Pasta, and Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes are on sale now!In her cookbook, Food of the Italian South, Katie shares rich recipes and historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most importantly, culinary traditions unique to this precious piece of Italy.When not writing cookbooks or filing articles for publications like Saveur, Food & Wine, Australian Gourmet Traveller, Eater, and The New York Times, you can find Katie leading culinary walking tours of Rome and virtual wine tastings, cocktail seminar, and cooking classes.Links:Katie's new cookbook: The Joy of PizzaFood of the Italian SouthKatie's Virtual Wine Tastings, Cocktail Seminar, Walking Tours and Cooking ClassesListen to the GOLA podcast about Italian food and drinks culture on Apple or wherever you get your pods.Dining in Rome in AugustClydz (Katie's dad's restaurant)Jerusalem by Yottam Ottolenghi and Sami TamimiCantina GiardinoMoliseTasting RomeFlavio De MaioRistorante Velevedotto Armando al PantheonCesare al CasalettoFlour LabClarkson PotterCentocellePignetoSan LorenzoRebibbiaVincenzo ManzinoPasticceria RegoliMaritozziPizzarium BonciLa TradizioneFischioPanificio BonciVilla PamphiliMa che siete venuti a faJungle Juice BrewingEpisode TranscriptFollow the show on InstagramEmail usFollow Jordan on Instagram or Twitter

No Ounce Wasted Radio Show Butcher's Guild co-founder Marissa La Brecque turns the spotlight on host Bryan Mayer and introduces listeners to the man behind the mic. A longtime advocate of responsible sourcing and whole carcass utilization, Bryan is well-known in meat as a connector- of people, ideas and solutions. Bryan Mayer - With well over a decade of butchery and teaching experience, Bryan has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kills floors, behind butcher counters, and on kitchen prep lines, he has been able to gain an insight into the industry unavailable to most. He co-developed Fleisher's renowned butchery training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant, and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and wrote the "Ask Your Butcher" column for Food Republic. He lectures and conducts workshops with the James Beard Foundation, Stone Barns Center for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to working with farmers, slaughterhouses, and processors, throughout the US. He regularly holds workshops and events throughout the US and was an Instructor at Ian Knauer's Farm Cooking School in Titusville, NJ and the Brooklyn Kitchen in Brooklyn, NY. Bryan currently resides in Hawaii.    bryan.mayer@gmail.com   ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the archives page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/  

Bryan Mayer has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines. Early in his career, he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities. He has lectured and conducted workshops with the James Beard Foundation, Stone Barns Centre for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and the Rachel Ray Show, and wrote the "Ask Your Butcher" column for Food Republic. He is currently a member of Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020. He lives on the island of Oahu where he is the Director of Product for Kunoa Cattle Company.Ask Your ButcherSustainable Farming in the USA

I was fortunate to meet Gabriel many years ago at a game cooking competition which by the way he won. We have been friends ever since, having cooked together at many different events I have seen such amazing food from Gabriel. His intensity and excitement for great food and incredible flavors has taken the world by storm, ever since he opened Le Pigeon it’s been gang busters. I always love sitting there on the counter watching the cooks make incredible food in such a small environment with so much technique & flavor, all guided by Gabriel. Today we talk about alot of the hard stuff and the great stuff, such a great conversation about life and how we decide to change the course of it. Congratulations on making this amazing change and being able to share it with so many. Follow Him: @ruckergabriel Gabriel RuckerExecutive Chef and Co-Owner, Le Pigeon and CanardTwo-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-owner of Le Pigeon and Canard in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. When school no longer piqued his interest, Rucker moved to the kitchen where his natural talent took flight. In 2003 he landed a coveted job at Paley’s Place and, after two years in the esteemed kitchen, he moved on to the Gotham Tavern as Sous Chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2018, Rucker and Fortgang opened Canard next door to Le Pigeon, an all-day cafe serving breakfast, lunch and brunch on the weekends, and in the evenings, serving up a broad wine program and wild French bar food. Canard quickly became one of the most buzzed about openings nationwide, going on to win The Oregonian’s Restaurant of the Year, Portland Monthly’s Restaurant of the Year, a Best New Restaurant James Beard Award nomination, one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants and Food & Wine names Canard’s Steamburger one of their best bites of 2019.Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. Forwarded by Chef Tom Colicchio, the cookbook is a serious yet playful collection of 150 recipes celebrating Rucker's high-low extremes in cooking, combining the wild and the refined in a unique and progressive style, receiving national acclaim from media and chefs alike, including Andrew Zimmern’s Top Cookbooks of 2013, Food Republic’s Top 20 Cookbooks, one of Financial Times’ Books of the Year, Food Network Favorite Fall Books, and praised in UK Independent, Wall Street Journal, Eater, and The Week. It was also a finalist for the 2014 IACP Cookbook award.Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013, as well as a nomination for Outstanding Chef 2016, 2017, 2018 and 2019. He was named a Food & Wine Best New Chef 2007, one of Portland Monthly’s Chefs of the Year, and was the recipient of StarChefs Mentor Award in 2018. Le Pigeon and Canard have become some of Portland’s most critically acclaimed restaurants, earning many accolades, including The Oregonian’s Restaurant of the Year in 2008 for Le Pigeon and 2 018 for Canard. The restaurants have been featured in Travel + Leisure, The Guardian, Details Magazine, Wall Street Journal, Wine Spectator, San Francisco Chronicle, GQ, USA Today, NBC New York, Bizarre Foods with AndrewZimmern and Zimmern’s List. Le Pigeon has been included in Wine Enthusiast’s 100 Best American Wine Restaurants in 2015, 2016, 2017, 2018, and in 2019 was named to the Wine Enthusiast Restaurant Hall of Fame list. In 2018, his newest restaurant Canard was named one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants, The Oregonian’s Restaurant of the Year and Portland Monthly’s Restaurant of the Year. In 2019, Canard was named one of America’s 100 Best Wine Restaurants by Wine Enthusiast and was nominated for Best New Restaurant by the James Beard Awards.In 2019, Rucker, along with fellow Portland chef Gregory Gourdet, founded the Portland chapter of Ben’s Friends, a restaurant industry recovery group. Follow Rucker on Instagram @ruckergabriel and @fitchefpdx.

To celebrate the release of A$AP Ferg's new joint "Pups," which features fellow Mob member A$AP Rocky, we're re-sharing the Hood Pope's rad 2017 Talkhouse convo with culinary icon — and, as we learn, former rap producer — Andrew Carmellini. Check it out. On Talkhouse's premiere food culture episode (part of its new Talkhouse x Food Republic series), New York City chef and restaurateur Andrew Carmellini meets Harlem rapper A$AP Ferg at the flagship Sonos store in NYC. In their conversation, they discuss the challenges of their respective crafts, their role as leaders, branding, cooking and more. Check out these two New York cultural titans chopping it up, and subscribe now on iTunes or Stitcher to stay in the loop on future episodes of the Talkhouse Podcast.

On Earth Day 2019, we speak to Marketing Manager of Food Republic – Lena Tan. She kick-started the food atria’s Go Green campaign last June in an effort to beat plastic pollution, also a CSR program rolled out by the company. The ultimate goal is to try and change patrons’ mindset towards single-use plastics/ takeaway containers, as well as encourage a socially conscious behaviour. How’s it going and have they made any headway?

  This is Justin Elliott's second time on the show. For Justin's full story head over to www.restaurantunstoppable.com/557. Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus. Today, Elliot is here to take us through his creative process of designing a cocktail menu. Show notes… Favorite success quote or mantra: "Fight chaos every day!" In today's episode, Justin Elliott shares: Where the creative process starts: The physical space should be a crucial place to begin. How the physical space ties back to the menu. What signifiers are and how you can use them to make your menu pop. Why you should not feel compelled to list every ingredient on you cocktail menu. Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink. The level of detail that goes into an award winning cocktail program. Understanding what your employees like.   A couple cocktail trends to be aware of going into the future.  Resources mentioned: cocktail menu dev checklist Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact info:  @jdanelliott Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Justin Elliott for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

  Graduate of the University of Texas at Austin, Justin Elliot spent his formative years bartending around New York City's Boroughs. Since returning to his home state, Elliott has become one of the most prominent, respected bartenders, operators, and consultants in Texas. Having done turns  at MIDNIGHT COWBOY, as the Head Bartender at QUI (where he was named Eater Austin's 2014 Bartender of the Year), and more recently in his role as Managing Partner at widely acclaimed restaurant THE TOWNSEND, and then as General Manager at JUNIPER, Elliott has consistently produced forward-thinking programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. In 2018, working with Southern Glazer's Wine & Spirits, Elliot made the switch to being a full time consultant. Show notes… Favorite success quote or mantra: "Fight chaos every day." In this episode with Justin Elliott, we discuss:  How Elliotts back ground in theater influences his career in hospitality.  Leading from the front and working harder than everyone  else being the best way to earn respect.  Completely immersing yourself in the industry in order to be the best. Working on technique, speed, and knowledge continuously.  Documenting the creative process when developing new drinks and recipes.  Creating a culture where people WANT to document and follow processes.   Leveraging free technology to improve your systems and communication.  being on the same page and having the same vision as your partners.  Making the less glamorous stuff more fun with gamification and creativity.  Doing something about the tipping issue in the restaurant industry.  Resources Mentioned:  Slack. Trello. Wonderlist.  Microsoft OneNote Microsoft ToDo Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being reflective. What is your biggest weakness? Hates saying things twice. What's one question you ask or thing you look for during an interview? Ask, "What other restaurants in town are you interested in." What's a current challenge? How are you dealing with it? Inventing systems to keep his systems together.  Share one code of conduct or behavior you teach your team. Fucking push. What is one uncommon standard of service you teach your staff? The trey is the way.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Story of Sushi: An Unlikely Saga of Raw Fish and Rice What's the one thing you feel restaurateurs don't know well enough or do often enough? Handle the tipping situation.  What's one piece of technology you've adopted within your four walls and how has it influence operations? Microsoft OneNote Microsoft ToDo If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Restaurant work is honest, spiritual work. You can only do lasting work in this world if the work is true to yourself.  It never gets easier, but it does get more fun.  Contact info: Bill man billy hanky king b Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Justin Elliot for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In the minds of most, Miami means beach scenes, neon-lit Deco hotels and thumping nightclubs in the core of South Beach. And for good reason—it was the most vibrant scene in town for decades. That’s all changed. These days some of the best finds in the city lie in pockets outside the normal tourist haunts. In this episode, American Way Magazine editor-in-chief Bill Kearney breaks down the Magic City’s most dynamic areas, and how to enjoy them. To read the complete feature “The Ultimate Guide to Exploring Miami” as seen in American Way, click here. About Bill: Bill Kearney is the editor-in-chief of American Way magazine and editorial director overseeing Celebrated Living and Nexos. He began his media career in New York as a television producer with Barbara Walters at The View, going on to work as both a writer and field producer for various outlets, including the Food Network, Fine Living Network and National Geographic International. After a transition to print and online journalism, Bill launched the Miami edition of online men’s magazine Thrillist.com, and worked as a freelance journalist with national and international publications such as Wallpaper*, Food Republic and Sport Fishing magazine, as well as contributing to the Miami Herald and penning cover stories for the Miami New Times. Prior to leading the American Way team, Bill was the deputy editor of Ocean Drive magazine for four years.  About Us: The Miami Real Estate Podcast is made possible by the Cervera Newsroom, a sub-divison of the in-house marketing department at the Miami-based brokerage firm Cervera Real Estate. In the Cervera Newsroom, we complement five decades of experience selling Miami real estate with talent and technology for today’s marketplace.  From expertise in traditional and digital media, industry leading creative talent, and South Florida’s largest social media presence to innovative technology resources, our in-house brand marketing platform is designed to ensure that every client and associate we service succeeds in today’s fast-paced, tech-driven, competitive environment.  To learn more about our company or explore a career with Cervera Real Estate, visit www.Cervera.com or email us at MiamiRealEstatePodcast@Cervera.com, we would love to hear from you!

Today on Blunt Business our host is joined by Robyn Griggs Lawrence from Cannabis Kitchen. Robyn learned to cook with cannabis from America's top cannabis chefs, and she shares what she learned in the bestselling Cannabis Kitchen Cookbook. She loves teaching people about safe, responsible preparation and watching them enjoy the rich journey of a cannabis meal prepared with skill and love. Robyn teaches a popular Green Flower Media course, The Fundamentals of Cooking with Cannabis, and regularly posts healthy recipes at TheTravelJoint.com. She has been featured in Bloomberg, The Guardian, High Times, Fast Company, Alternet, Huffington Post, Food Republic and more. Robyn is a contributing editor for Sensi Magazine and is writing a history of cannabis cuisine as part of Rowman & Littlefield's Studies in Food and Gastronomy Series. ​

      (http://amzn.to/2CgSQhP) PAUL KITA Paul Kita is the James Beard Award-winning Food & Nutrition Editor at Guy Gourmet (https://www.menshealth.com/tags/guy-gourmet) . In 2013, he co-wrote Guy Gourmet: Great Chefs’ Amazing Meals for a Lean & Healthy Body. (http://amzn.to/2srIHzd) Paul has appeared on the Travel Channel and Fox & Friends, as well as numerous national radio and broadcast stations. Today he is here to talk to us about his new book:  A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now! (http://amzn.to/2CgSQhP) !   I thought this would make a great Bonus Valentine’s Episode since it’s all about cooking (men cooking for their girl but could be girls cooking for their guy – overall just the share a healthy homemade meal idea) Can I ask about your audience and how you got started etc? I have  a lot of listeners who want to be market farmers and they are always interested in how to get their customers to cook the food in their CSAs and also the people who grow their own food or get food at the market want to know how to cook more vegetables from their garden. The eternal CSA question what do I do with this produce I only partly recognize. We’ve been married for 25 years and my husband built this mini farm last year. but we just dug a well a few years ago 560′ deep and we’re working on making the change from gardener to market farmer. It’s a huge learning challenge somewhat like going from PC to Mac or vice Versa I’m so excited because I always wanted to work at Rodales. worked at Rodale (https://www.rodale.com/) for 10 years. It’s part of a small community in Emmaus, PA. The farm where Bob Rodale organic movement even started before the word organic! Are you a millennial I talk about millennials a lot if you’ve been there for 10 years maybe your not.  IDK, I’m 32. I think millennial’s are born between 1980-1995, my step-daughters are born in 1980 and 1984 and they’re are. I think it’s still weird because a generation should be 18 years shouldn’t so IDK but I think you qualify. There’s a little more pre-chat here but then it jumps to our intro! (http://amzn.to/2CgSQhP) PAUL KITA Paul Kita is the James Beard Award-winning Food & Nutrition Editor at Guy Gourmet (https://www.menshealth.com/tags/guy-gourmet) . Today he is here to talk to us about his new book:  A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now! (http://amzn.to/2CgSQhP) ! When you see his videos you’re gonna love them as much as I did. I heard about you on this new podcast called Food Republic. One thing I love about this is your videos are short and simple! Tell us a little about yourself. Thanks for the kind introduction. I’ve been the food and nutrition editor at  Men’s Health. (https://www.menshealth.com/author/paul-kita) for 10 years for those of you who aren’t looking to get a 6 pack abs chiseled. We’ve been reporting on food and nutrition before other magazines and websites were doing it.  We’re owned by Rodale Press as many of your listeners might know we’re founded by JI Rodale who is thought of as the father of the organic movement.  It was not even called that in the day. JI was just doing some interesting things at the farm and said we never needed them before why do we need them now? experimental Lehigh Valley Pennsylvania An hour and  1/2 from  Philidelphia open for visitation One thing a lot of listeners might be interested in, last year I talked to Maggie Saska (https://organicgardenerpodcast.com/171-rodale-institute-plant-production-specialist-maggie-saska/)  so people might also be interested in a job or an internship or volunteering at the... Support this podcast

On the second episode of the Talkhouse x Food Republic podcast, Chicago chef and restaurateur Paul Kahan and musician Mark Ibold (of Pavement and Sonic Youth fame) find that they're at a very similar place in life. The two cultural icons are into cooking, music and family, and they trade stories in this special conversation at the flagship Sonos store in New York. The podcast opens with Ibold admitting that he spent the previous evening testing out a recipe from Kahan's new cookbook, Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, which takes its name from the chef's Chicago institution, The Publican — part of a restaurant and bar group that includes Avec, Blackbird, Big Star and many others. As they chat, Kahan also taps Ibold for recording advice and coaxes out a few stories from the bassist's days on the road with Pavement. It's a rare chance to hear two legendary figures who'd never met before assess where they're at in life, and share hard-earned wisdom. Subscribe now on iTunes or Stitcher to stay in the loop on future episodes of the Talkhouse Podcast.

Ho ho ho, everybody! Hope you enjoyed the holidays. On today's episode, we check in with Food Republic "editor-at-large" George Embiricos about NYC's West Village restaurant scene (0:24). Next we have 10 Q's for 3rd generation pit master Adrian Davila (10:58) about the history, science, & flavor of Texas BBQ, the rich Mexican-American heritage he embraces at his outpost in Seguin, TX, and high school football. We close out with a holiday tune about the perfect bite of food from your leftovers plate (28:51).

It's Thursday, June 22nd, and this is Episode 19 of the Dennis Knows Food Podcast! Today is National Onion Ring day! This week's onion-inspired foodie fact asks "What was the fastest recorded time to peel 50 pounds of onions?" The answer in this episode!We've added 9 items to our inventory this week covering new products as well as some seasonal favorites that are now back in stock! This week's additions include a new specialty Mandarin Orange Sesame Ginger dressing. Frozen chicken leg quarters that have been ice glazed to maximize freshness. An expertly smoked pre-sliced turkey breast. 4 bakery-fresh items; a hearth baked bulkie roll, a potato burger roll, a country style burger roll, and a soft bulkie roll. In for the season in seafood; premium crab meat and our extremely popular fresh “tail-claw-knuckle” lobster meat.In this week's episode we revisit the conversation on dressing-up your dishes for extra appeal. Applying the strategy to other menu areas it's amazing what a specialty dressing or glaze can do to add a unique twist to new or classic menu items. Riding that good-flavors vibe we've got a recipe for Tomato Butter to share with you, the link to access that is below. We cover an important business-capturing strategy that you should be doing online; helping to put your best foot forward with potential customers. If you haven't "claimed your business" yet, and quite possibly have no idea what that means, pay attention to this segment! Lastly, we've got some fantastic beef purchasing opportunities coming that you're definitely going to want to take advantage of while you can.Links and product information mentioned in this episode include our website at www.DennisExpress.com. The article/recipe for Tomato Butter from Food Republic at http://www.foodrepublic.com/2017/06/19/make-tomato-butter/Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes)We look forward to your feedback, send an email to podcast@dennisexpress.com!

Hey hey hey, it's Food Republic Today! On this episode, we discuss today's headlines, including how other people's food allergies are changing what we eat (0:32), the bevy of Thanksgiving magazine covers currently hitting stands and some of the food styling secrets behind the photos (2:54), the decline of Jewish delis in major cities (5:06), and a quick hit about how Austin's Franklin BBQ has now reopened after a fire ripped through their smokehouse 2 months ago (8:15). After that, Food Republic editor George Embiricos shares some quality restaurants in NYC and Nashville where you usually can snag a reservation the same day (8:50) and we chat with SF Bay Area chef Daniel Patterson (11:40) about his new book "The Art of Flavor" and his mission of bringing quality food to neighborhood restaurants. We wrap it up with a throwback clip of Reggie Watts beatboxing a Food Republic theme song (22:09).

Food Republic Today is a new daily podcast focused on everything that's happening in the world of food and drink. Co-hosts Richard Martin (creator and editor of FoodRepublic.com) and Krista Ruane (Culinary Creative Director at Zero Point Zero) discuss the day's headlines, then Richard digs a little deeper into a subject in his topic of the day. The centerpiece is a 10-15 minute interview with a guest -- be it a chef, restaurateur, author, musician, vintner, farmer, or heck, someone who just loves food. Every episode will end with something that tries to make you laugh because while some people take food so seriously, this is a podcast, and we're here to entertain your ears. Food Republic Today is produced by Zero Point Zero Production, the creators of "Anthony Bourdain: Parts Unknown" and "The Mind of a Chef." The first episode premieres November 2.

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including, Red Rooster, Streetbird Rotisserie, and Marcus B&P. Samuelsson was the youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was also crowned champion of television shows “Top Chef Masters” and “Chopped All Stars”, and served as a mentor on ABC’s “The Taste”. He is the author of multiple books including The New York Times bestselling memoir Yes, Chef, the young adult version, Make It Messy, Marcus Off Duty cookbook, and his newest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, and one of the founders of the website Food Republic.

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including, Red Rooster, Streetbird Rotisserie, and Marcus B&P. Samuelsson was the youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was also crowned champion of television shows “Top Chef Masters” and “Chopped All Stars”, and served as a mentor on ABC’s “The Taste”. He is the author of multiple books including The New York Times bestselling memoir Yes, Chef, the young adult version, Make It Messy, Marcus Off Duty cookbook, and his newest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, and one of the founders of the website Food Republic.

On Talkhouse's premiere food culture episode (part of its new Talkhouse x Food Republic series), New York City chef and restaurateur Andrew Carmellini meets Harlem rapper A$AP Ferg at the flagship Sonos store in NYC. In their conversation, they discuss the challenges of their respective crafts, their role as leaders, branding, cooking and more. Check out these two New York cultural titans chopping it up, and subscribe now on iTunes or Stitcher to stay in the loop on future episodes of the Talkhouse Podcast.

This week the ladies guest is traveler and eater extraordinaire Deana Saukam - who you may know from her fabulous drool-worthy Instagram account @faimfatale. With more than 26k followers, her Instagram feed has been named one of the “must follow” accounts in numerous publications including Food & Wine, Food Republic, Thrillist, LA Confidential, Austin Monthly and Worldwide Traveller. Find out how and what it's like to travel the world, write, and explore new food. Seriously, how does she do it all? Well, she shares her thoughts on Instagram, tips on travel, and gives listeners the inside scoop on her latest projects, including a cookbook about Cambodian cuisine. Yum.   And if you haven't already... don't forget to subscribe!      

In 2016, the website [Food Republic published a chart](All The Styles Of French Fries, Ranked - Food Republic) purporting to rank all styles of french fries from best to worst. The list is, to say it bluntly, ridiculous. Galen and Brian break down all the ways the list is wrong and talk about why you can't separate a french fry from where it's made. Also, what's worse: Auto-play videos that follow you down the screen, or horribly invasive pop-up ads? The boys break down the issues facing the newspaper industry.

This week on Feast Yr Ears, Harry is joined in the studio by Bryan Mayer, Director of Butchery Education at Fleisher's Craft Butchery, which recently opened its first Manhattan location. Bryan is also a contributing writer for Food Republic. Tune in to hear them discuss Godzilla, paleontology, being a dad in the food world, and what's so cool about being a professional butcher.

  I learned from my conversation with Brian Peters that you could auto"magically" manage your new media accounts and be a social media evangelist at the same time. As a former purchaser, it gave me a kick to learn about a company without regular sales people. I wonder what a Happiness Hero is reading at the moment? This episode was recorded on August 9, with the Ringr app. I downloaded the recording (audio format: mono mix, sample rate 44 kHz, Flac, 114.6 MB) to my MacBook and then did the post production with Auphonic (112 kbps, mp3, 53.1 MB). Podcasting equipment: iPhone 6S Plus, iRig Mic Cast microphone, and SnapRecorder portable recording booth. Show notes: 00 @Brian_G_Peters 02 Jon Ferrara 03 Ringr 04 Amy Ingram - X.ai 04 Gothenburg, Sweden 04 Vancouver, British Columbia, Canada 05 Buffer CultureLab podcast 06 Note to self tweet 07 Scott Stratten 10 Buffer purchased Respondly 13 "Social media evangelist" - Stefan Engeseth  13 10,000 hour rule - Malcolm Gladwell 14 @Tamar 16 Social media marketing video - Buffer 17 Tim Sinclair 19 Pierre DeBois 20 Instagram - Buffer 22 Social media study - Buffer 22 Gated content 23 Fizzle - [Editor's note: affiliate link.] 24 "No sales people" - Buffer 25 Zappos Library List 25 Blink: The Power of Thinking Without Thinking by Malcolm Gladwell - [Editor's note: affiliate link.]  27 Audible Trial - mid-roll placement [Editor's note: affiliate link.] 28 Audible podcasts... - Forbes 28 Wall Street Journal - Audible 29 Chris Reimer - Happywork 29 Happywork: A Business Parable About the Journey to Teamwork, Profit, and Purpose by Chris Reimer - [Editor's note: affiliate link.] 30 Brent Leary's interview with Jon Ferrara - Small Business Trends 30 Los Angeles Rams - New England Patriots 30 Trader principle - Ayn Rand Lexicon 31 The Objectivist Ethics. The Virtue of Selfishness: A New Concept of Egoism  [Editor's note: affiliate link.] by Ayn Rand. 32 Ayn Rand and Silicon Valley by Jason Crawford. 33 EGO NetCast standalone podcast / podcatcher app: Amazon appstore for Android Apple App Store Google Play 34 Libsyn 34 Overcast.fm 37 Groundswell, Expanded and Revised Edition: Winning in a WorldTransformed by Social Technologiesby Charlene Li and Josh Bernoff. [Editor's note: affiliate link.] 37 Open Leadership: How Social Technology Can Transform the Way You Lead by Charlene Li. [Editor's note: affiliate link.] 38 Facebook ads guide - Buffer 40 Five Lessons Learned from my Start-up — And why I’d Do it Again by Martin Lindeskog - OPEN Forum 40 Coffee-houses: The Internet in a Cup - The Economist 42 Write Epic Shit by Corbett Barr. - Fizzle 42 My First Book on Tea with Illustrations by John Cox - #teaFTWbook 43 EGO NetCast caricature by John Cox. John Cox Art. 43 How to Cast a Vision So People Listen - Building a Story Brand podcast 44 Chai tea Rooibos in Vancouver. 45 "Red bush tea" - Wikipedia 45 Masala chai - Wikipedia 45 Persian chai - My Persian Kitchen 45 Amateur (lover of...) - Wikipedia 46 Kombucha - Kitchn 49 Kombucha in Vancouver - YellowPages 49 Micro... craft beer - Food Republic 50 Anchor Brewing Company 50 Slack - Lyceum 51 Rocketbook 51 The Bulletjournalist 51 Moleskine - Wikipedia 51 Frixion pen - Wikia 54 "Awesome plan" - Buffer 54 Pablo image creator - Buffer 55 Respond by Buffer 55 Support EGO NetCast  56 Video marketing - Buffer 56 Ileane Smith - Busker "rewarding live video" 58 .co Colombia - Wikipedia 58 .io "in - out"  (British) Indian Ocean (Territory) - Wikipedia 58 Matcha green tea - Lyceum on YouTube 59 Tea53 black tea blend - GOT-Tea-Party.com 60 OMG .coffee hipster domain? - Hover 62 Caffeine consumption by country - Caffeine Informer 63 Starbucks Takes a 3-Hour Coffee Break - The New York Times 63 Starbucks National Training Day: Did it Work? - Josh Bersin    

  I learned from my conversation with Brian Peters that you could auto"magically" manage your new media accounts and be a social media evangelist at the same time. As a former purchaser, it gave me a kick to learn about a company without regular sales people. I wonder what a Happiness Hero is reading at the moment? This episode was recorded on August 9, with the Ringr app. I downloaded the recording (audio format: mono mix, sample rate 44 kHz, Flac, 114.6 MB) to my MacBook and then did the post production with Auphonic (112 kbps, mp3, 53.1 MB). Podcasting equipment: iPhone 6S Plus, iRig Mic Cast microphone, and SnapRecorder portable recording booth. Show notes: 00 @Brian_G_Peters 02 Jon Ferrara 03 Ringr 04 Amy Ingram - X.ai 04 Gothenburg, Sweden 04 Vancouver, British Columbia, Canada 05 Buffer CultureLab podcast 06 Note to self tweet 07 Scott Stratten 10 Buffer purchased Respondly 13 "Social media evangelist" - Stefan Engeseth  13 10,000 hour rule - Malcolm Gladwell 14 @Tamar 16 Social media marketing video - Buffer 17 Tim Sinclair 19 Pierre DeBois 20 Instagram - Buffer 22 Social media study - Buffer 22 Gated content 23 Fizzle - [Editor's note: affiliate link.] 24 "No sales people" - Buffer 25 Zappos Library List 25 Blink: The Power of Thinking Without Thinking by Malcolm Gladwell - [Editor's note: affiliate link.]  27 Audible Trial - mid-roll placement [Editor's note: affiliate link.] 28 Audible podcasts... - Forbes 28 Wall Street Journal - Audible 29 Chris Reimer - Happywork 29 Happywork: A Business Parable About the Journey to Teamwork, Profit, and Purpose by Chris Reimer - [Editor's note: affiliate link.] 30 Brent Leary's interview with Jon Ferrara - Small Business Trends 30 Los Angeles Rams - New England Patriots 30 Trader principle - Ayn Rand Lexicon 31 The Objectivist Ethics. The Virtue of Selfishness: A New Concept of Egoism  [Editor's note: affiliate link.] by Ayn Rand. 32 Ayn Rand and Silicon Valley by Jason Crawford. 33 EGO NetCast standalone podcast / podcatcher app: Amazon appstore for Android Apple App Store Google Play 34 Libsyn 34 Overcast.fm 37 Groundswell, Expanded and Revised Edition: Winning in a WorldTransformed by Social Technologiesby Charlene Li and Josh Bernoff. [Editor's note: affiliate link.] 37 Open Leadership: How Social Technology Can Transform the Way You Lead by Charlene Li. [Editor's note: affiliate link.] 38 Facebook ads guide - Buffer 40 Five Lessons Learned from my Start-up — And why I’d Do it Again by Martin Lindeskog - OPEN Forum 40 Coffee-houses: The Internet in a Cup - The Economist 42 Write Epic Shit by Corbett Barr. - Fizzle 42 My First Book on Tea with Illustrations by John Cox - #teaFTWbook 43 EGO NetCast caricature by John Cox. John Cox Art. 43 How to Cast a Vision So People Listen - Building a Story Brand podcast 44 Chai tea Rooibos in Vancouver. 45 "Red bush tea" - Wikipedia 45 Masala chai - Wikipedia 45 Persian chai - My Persian Kitchen 45 Amateur (lover of...) - Wikipedia 46 Kombucha - Kitchn 49 Kombucha in Vancouver - YellowPages 49 Micro... craft beer - Food Republic 50 Anchor Brewing Company 50 Slack - Lyceum 51 Rocketbook 51 The Bulletjournalist 51 Moleskine - Wikipedia 51 Frixion pen - Wikia 54 "Awesome plan" - Buffer 54 Pablo image creator - Buffer 55 Respond by Buffer 55 Support EGO NetCast  56 Video marketing - Buffer 56 Ileane Smith - Busker "rewarding live video" 58 .co Colombia - Wikipedia 58 .io "in - out"  (British) Indian Ocean (Territory) - Wikipedia 58 Matcha green tea - Lyceum on YouTube 59 Tea53 black tea blend - GOT-Tea-Party.com 60 OMG .coffee hipster domain? - Hover 62 Caffeine consumption by country - Caffeine Informer 63 Starbucks Takes a 3-Hour Coffee Break - The New York Times 63 Starbucks National Training Day: Did it Work? - Josh Bersin    

Watch our review and tour of the Norwegian Escape from Norwegian Cruise Line including accommodations: inside stateroom, studio stateroom, balcony stateroom, family mini-suite with balcony, spa mini-suite with balcony, The Haven spa suite with balcony, The Haven family villa with balcony, The Haven owner's suite with balcony, The Haven deluxe owner's suite with balcony, The Haven Lounge, The Haven Courtyard, The Haven Courtyard Sun Deck and The Haven Restaurant; activities: Ropes Course, Mini Golf, Sports Complex, Aqua Park, waterslides (free fall, family twister and tandem raft), Kids' Aqua Park, pools, public sun deck, Vibe Beach Club, Spice H2O, spa, salon, fitness center, shopping, photo gallery and studio, the atrium, guest services, internet cafe, art gallery, Escape Casino, video arcade, Entourage Teen Lounge, Splash Academy and Guppies Nursery; dining: The Waterfront, Food Republic by Pubbelly, The District Brew House, La Cucina, Tobacco Road Liquor Bar, cigar bar, The Cellars: A Michael Mondavi Family Wine Bar, Sugarcane Mojito Bar, Bayamo by Jose Garces, Pincho Tapas Bar by Jose Garces, The Bake Shop, Dolce Gelato, Prime Meridian Bar, Cagney's Steakhouse, Moderno Churrascaria, The Manhattan Room, Mixx Bar, Savor, Taste, Le Bistro, Teppanyaki, The Atrium Cafe and Bar, Skyline Bar, O'Sheehan's Bar & Grill, Garden Cafe, Jimmy Buffett's Margaritaville at Sea and the 5 O'Clock Somewhere Bar; and entertainment: Supper Club, For the Record: The Brat Pack, Headliners Comedy Club, Escape Theater, After Midnight and Million Dollar Quartet.

Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin­-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success, in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip­hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie. Her first cookbook, Cooking Solo, is out now.

Food Republic has put out a video detailing how fake wine is made and brought to the market. It's a super slick production, exposing the secrets of recent infamous fraudstersand explaining how confidentiality and shame perpetuate the status quo. One of our favorite wine retailers K&L Wines in San Francisco has moved to a new and larger location.In an article for Vogue, Jordan Salcito, beverage director for Momofuku restaurants, shares how her pregnancy has worked to her advantage.Is the legalization of marijuana good for the wine business? Jeremy Parzen speculates whether the emerging marijuana business will follow the path of "Big Wine".  The wine of the week is Arianna Occhipinti's 2014 Tami' Frappato. If you've never had a Frappato here's a chance for you to stretch your palate.  Arianna farms organically and uses the natural winemaking process with wild yeast fermentations. Medium garnet in color, the wine offers up a fresh clean aroma of red berries , with a hint of smoke. I kept sticking my nose in the glass trying to figure out what was going on. As the wine opened up volcanic earth notes came into play. In the mouth it's smooth and balanced with a perfect play between the tannins and acids. Think cranberries and light cream. It's not a big wine, but it has perfect tension with good minerality, juicy fruit and spice. Arianna's Frappato would be right at home on your Thanksgiving table. 12.5% abv $13 - $16Thanks for listening and tell a friend. Cheers! 

On today's episode of THE FOOD SEEN, we're joined by Christine Haughney, Senior Investigations Editor for Zero Point Zero Production, and her hard hitting online video series, FOOD CRIMES. After years as a news reporter for The New York Times and Washington Post, Christine brought her skills and empirical research to Food Republic. In “The Hunt for Illegal Seafood” she brings a South African fish smuggler to justice, “Mad About Saffron” speaks to the politics behind a controversial spice of the ages and it's possible terrorist ties, and “PB & Jail” pins blame on a CEO's inexcusable apathy towards the release of a food-borne pathogen into everyday food supply. From these cases, good arises, with new governing acts and laws put in place for protocol and safety, and a greater sense of how much food really effects the world.  

It takes more than a traveling chef and great pork buns to conquer the global restaurant and media markets. In this episode of Tech Bites, the studio is jam packed with the social ninjas that run the digital presences for Momofuku Restaurants worldwide and Zero Point Zero Productions (the creative powerhouse behind Anthony Bourdain Parts Unknown, PBS’s Mind of A Chef, MeatEater, Apex Predator and Food Republic). Listen in on Helen Cho, Danny Carnaje from ZPZ and Marguerite Mariscal and Rebecca Palkovics from Momofuku talk tweets, paper cuts and pork belly. This program was brought to you by Cain Vineyard & Winery. “We very intentionally kept everything [social media] super consolidated. We find across all our restaurants there’s a ton of overlap in demographics. Also, it allows us to put out more content in a way that if it was coming out of an individual restaurant they wouldn’t have the time or capacity.” [17:10] “We’ve had a Facebook renaissance. I think video on Facebook is the fastest growing demo that they have, actually.” [31:30] —Marguerite Mariscal on Tech Bites

Ep. 81 - Linkin Park's turntablist Mr Hahn is this week's podcast guest.  We talk to him about the Korean food he ate growing up in L.A. and his favorite places to eat around the world along with guest host Matt Rodbard from Food Republic (his coookbook "Koreatown USA" is being put out by Clarkson Potter in 2015.) Joe also answers the age old question of whether or not square watermelon makes your poop come out square, and tells us about how Oliver Stone may or may not stalk him.  Plus as a special bonus we're giving away a signed copy of the Korean Restaurant Guidebook he contributed to. Sign up for our "newsletter" at foodisthenewrock.com and you're entered to win.   

Jordan Salcito comes into the studio on this week’s In the Drink to speak to us about her position as Beverage Director for David Chang’s famous Momofuku restaurants. She is also a sommelier and entrepreneur living in New York City. After college, Jordan traveled through Italy, moved to New York City and began working in restaurants. She earned a scholarship to attended culinary school at Johnson & Wales University, then moved back to New York to cook at Daniel Boulud’s flagship restaurant, Daniel. In 2006, Chef Boulud granted her the opportunity to cook with him at the La Paulée de Nieges. From that moment, she knew that she wanted to spend her life working with wine. Jordan has worked in some of New York’s most esteemed dining rooms, including at Eleven Madison Park (where she was part of the James Beard Award-winning team for Outstanding Wine Service), Daniel, Gilt at the New York Palace, and Crown, where she built and managed the wine program during its inaugural year. She has also worked harvests in Burgundy since 2006 at esteemed wineries such as Domaines Dujac, Mugneret-Gibourg, De Montille, Comtes Liger-Belair, and de l’Arlot, as well as harvests in Montalcino and Patagonia. In 2011, she launched Bellus Wines. Her first release, the 2007 “Girasole,” from Montalcino, donates a percentage of proceeds to female entrepreneurs through The Tory Burch Foundation. Her second release, the 2011 “Les Roches Soeurs,” is a collaboration with Alix de Montille of Meursault. Accolades include the Advanced Diploma from the International Wine Center, and an Introduction to Winemaking course at UC Davis. She is a Master Sommelier Canditate in the Court of Master Sommeliers. Jordan’s expertise has landed her roles as Rachael Ray’s “Wine Buddy”; PBS Vine Talk’s co-host; and one of Gilt Taste’s sommelier panelists. She and Bellus have been featured in publications such as Food & Wine, Allure, Travel + Leisure, WWD, Martha Stewart Radio, CNN.com, The Huffington Post, Every Day with Rachael Ray, USA Today, Women’s Wear Daily, and The Food Republic. Tune-in to learn how Jordan supervises a large team at Momofuku restaurants, how she moved from a career as a writer to becoming a sommelier, and even what it’s like to live in the same house with another wine enthusiast! This program has been sponsored by Brooklyn Slate. “Our job is to bring to light in the most honest way, the experience of serving wine to our guests.” [27:30] “I try to tailor each guest’s experience. I always recommend going to see one of the larger producers, and that’s where you have this amazing snapshot.” [29:20] — Jordan Salcito on In the Drink

This Week on Snacky Tunes the twins sit down with Richard Martin of Food Republic. Together they discuss what makes a “modern gentleman”.From marinating to music, Richard dishes it all. The three are joined later by Matt of RVNG Intl who has put out records for Blondes as well as being a member of the psychedelic Philly outfit Pink Skull. This episode was sponsored by The Barterhouse.