Podcasts about food section

Send us a Text Message.The Frozen Food madness continues. In part 2, Jeff and Chris get into the deserts, seafood, meats, international, and TV dinner sections!Food News: New Products and Menu ItemsFood News this episode includes Arby's Potato Cakes are back, Pepsi Pineapple returns for the summer and Panera has new breakfast items from sandwiches to sweet sandwiches to sweet sweet, and put some more sweet on top cinna somethings, you'll just have to listen.Don't forget to leave a review and let us know how you like the podcast!You can follow Fresh and Uncooked "The Most Appetizing Food Podcast Ever" now on YouTube!https://www.youtube.com/@freshuncookedpodcasthttps://www.tiktok.com/@freshuncookedpodcasthttps://x.com/freshuncookedhttps://www.instagram.com/freshuncooked/https://www.facebook.com/freshanduncookedEmail us: freshuncookedpodcast@gmail.com

Send us a Text Message.The many sections of the frozen food section. So many sections that this one is a 2-part episode. In part 1, Jeff and Chris get into the frozen vegetable, potato, pizza, snack/appetizer and breakfast sections. Check out our review of Local Hive's Honey Hot Sauces here...https://youtu.be/iogxOrz4uYwhttps://www.instagram.com/freshuncooked/reel/C8pKtaUxKgZ/Don't forget to leave a review and let us know how you like the podcast!Food News: New Products and Menu ItemsFood News this episode includes a new style pizza and toppings at Pizza Hut, a habanero lime steak at Qdoba, and Chilis really steps up their promotion game, with a video game!You can follow Fresh and Uncooked "The Most Appetizing Food Podcast Ever" now on YouTube!https://www.youtube.com/@freshuncookedpodcasthttps://www.tiktok.com/@freshuncookedpodcasthttps://x.com/freshuncookedhttps://www.instagram.com/freshuncooked/https://www.facebook.com/freshanduncookedEmail us: freshuncookedpodcast@gmail.com

News media at large is in a challenging position this year: we've seen mass layoffs across digital media, local news, TV, print, even podcasts and documentaries. There's shifts in audiences, loss of journalist jobs, and shaky foundations of social media platforms like Twitter and Substack that make even the strongest bylines at risk of being swallowed up. As a public, that means how we consume and analyze media changes too. Here on AnthroDish and across food media platforms, food is a jumping off tool that can offer alternative avenues to navigate complex sociocultural and political issues. My guest today is Hanna Raskin, founder of The Food Section, who is here to explore how her newsletter is creating a nuanced space for food media coverage across the American South.   One of the leading voices for high-quality local food journalism, Hanna has received widespread recognition for her writing and reporting. She previously worked as a food editor and chief critic for The Post and Courier newspaper in Charleston, South Carolina, which earned her the James Beard Foundation's inaugural Local Impact Journalism Award. Since then, she founded The Food Section in 2021 as a twice-weekly Substack newsletter, and subsequently moved it onto its own independent platform in 2024. The Food Section has been named one of the best newsletters in the country by several prestigious industry organizations.  Hanna sits down with me today to share her experiences building The Food Section after transitioning away from newspaper reporting, what the dimensions of local food journalism can offer that other beats cannot, and how to navigate the concept of rigour in a food media world that can otherwise easily swing from buzzy big media to surface level content creator coverage. Learn More About Hannah:  The Food Section Website Threads: @hanna_raskin Instagram: @hanna_raskin Facebook: The Food Section group

Today we sit down with Hanna Raskin, the editor and publisher of The Food Section, an incredible indie food publication/newsletter that covers the American South. We talk about her journey in the world of editorial writing, her time as a restaurant reviewer, and how the south is tied together by food. Then it's a deep dip into the archives back to March 2017, when Kid Wave stopped by the studio in Brooklyn to talk about growing up in Sweden, finding musical success in London, and what it's like living in LA.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Charlotte's dining scene is widely seen as improving — and that also goes for Charlotte's retirement communities, which are offering seniors many more options nowadays as a way to distinguish themselves from competitors. On this edition of The Charlotte Ledger Podcast, food writer Hanna Raskin of the online publication The Food Section shares her assessments of Charlotte retirement community dining, after touring six upscale spots with her dad.Among her finds: tuna poke nachos, butternut squash bisque, barbecue pork banh mi and oysters Rockefeller. It's a fun and lively conversation about trends in retirement dining, with host Cristina Bolling.The Food Section is a subscription newsletter and website that provides original, inclusive and independent reporting on food and drink in the American South. For more information, visit TheFoodSection.com.Raskin wrote about the experience recently in an article republished in The Charlotte Ledger.This episode of The Charlotte Ledger Podcast is hosted by Ledger managing editor Cristina Bolling and produced by Ledger staff writer Lindsey Banks. Get full access to The Charlotte Ledger at charlotteledger.substack.com/subscribe

To mark Independence Day on the Low & Slow Barbecue Show, we talk to 2023 James Beard Foundation Award Winner Hanna Raskin. And because she is absolutely an independent voice in food journalism (and a 2015 Pulitzer Prize winner), you know Hanna is preaching the gospel. Hanna Raskin is the founder and editor of The Food Section, a newsletter about food and food culture in the South. In this episode, we talk with her about American Barbecue traditions on July 4th, her favorite plate of food for Independence Day, and the traditional recipe she wants to bring to the holiday potluck. We get Hanna's insight on the importance of barbecue in the Carolinas, the best barbecue restaurant around, and of course, she answers all the questions in the Low and Slow showdown – including which barbecue is best, the East or the West. Listen today, and you'll also hear about her exit-by-exit guide for food along I-95, a project that helped her win a second James Beard Foundation Award.Visit The Low & Slow Barbeque Show website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Assembly, a digital magazine about the people, institutions, and ideas that shape North Carolina, recently partnered with The Food Section, a newsletter on the Substack platform that covers food and drink in the American South. Kyle Villemain and Hanna Raskin, founders of The Assembly and The Food Section, respectively, discuss what their partnership means for the Carolinas and beyond. Keep up with the latest news about the It's All Journalism podcast, sign up for our weekly email newsletter. Also, listen to our podcast on Apple Podcasts, Soundcloud, Audible, Amazon, or Stitcher.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Eric Asimov is the long-time wine critic of the New York Times. His wine column, “The Pour”, appears every Wednesday in the Food Section of the Times in-print and online. Eric recently concluded almost 9 years and 100 columns of his “Wine School”. Post-Covid times have allowed Eric to travel around the world, taste wine, and meet the winemakers for the first time in years. He has published numerous books and shares the torture of the NY Jets with me.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

For years, I've been trying to pitch articles to the New York Times food section and for years I've been failing. On a total lark, I invited Emily Weinstein, the food and cooking editor for the Times, on to my podcast and in a mind-blowing turn of events, she said yes! Today's episode, then, gets down to the nitty-gritty: what does Emily look for in a pitch, what are her pitch pet peeves, how do you pitch a recipe vs. a journalistic story? We also learn about Emily's background in food, how she interacts with Pete Wells about his reviews, whether or not she "reads the comments," and which food writers have influenced her the most. See acast.com/privacy for privacy and opt-out information.

Ellen and Dan talk with Hanna Raskin, founder and editor of The Food Section, a Substack newsletter devoted to covering restaurants and trends in food across the South. Before starting her Substack last year, Hanna was food editor and critic for eight years at the family-owned Charleston Post & Courier in South Carolina. Hanna also covered food for alternative weeklies, including the Mountain XPress in Asheville, North Carolina, and Seattle Weekly.  Dan offers a Quick Take on The Baltimore Banner, a nonprofit news project that finally made its long-awaited debut. He wishes them all good luck but has some issues with their business model, which includes a hard paywall. Ellen's Quick Take is on a Pew Research Center study on trends in digital circulation at locally focused publications. The bottom line: digital is trending up, print circulation continues to tank, and readers are spending less time on site. 

Today we're excited to welcome Dawn Davis to the show. Dawn is the editor in chief of Bon Appétit and Epicurious and a really fun person to get to know a little better. Before joining Condé Nast in August 2020, she was a longtime book editor, most recently at Simon & Schuster. So what was it like to move from the relatively glacial world of books to always-on digital and print media? It's been a transition, no doubt. We find out how Dawn edits a modern food publication and what the modern home cook actually looks like (spoiler: there are many modern home cooks). We also find out about Dawn's childhood in Los Angeles and what food was like growing up in one of the world's most interesting food cities. Finally, what is Dawn's go-to busy mom dinner? Find out.Also on today's show, we have a great conversation with Hanna Raskin, the well-regarded journalist behind The Food Section, a Substack covering the food and culture of the American South. We talk about the ups and downs of independent publishing, and how one food reporter is driven by scoops and sunshine laws over recipe aggregation. More from Dawn Davis and The Food Section:The Five Courses of Giancarlo Esposito's Fantasy Garden Soirée [BA]A Restaurant Called JewFro [BA]A community over The Barrel [The Food Section]Taking down a mammy complex [The Food Section]

Subscribe to NOW Charleston on Apple Podcasts, Spotify or via RSS.Follow the podcast on Twitter and Instagram.Spirited Brunch 2022 listings - The Food SectionSpirited Brunch 2022 mapThe Food Section - Substack@hanna_raskin - InstagramSC Senate compromise resurrects early voting bill, House OKs - APHow to see the total lunar eclipse in South Carolina on Sunday - WLTX-TVCharleston's Lime bike share program to launch this week - P&CLime MobilityFOLLOW:twitter.com/nowcharlestoninstagram.com/nowcharlestonWE WANT YOUR FEEDBACK:sam@nowchs.com843-474-1319INFO AND SHOW NOTES:nowchs.com

Thanksgiving is a time for pies, be it Pumpkin, Pecan, Apple, or maybe even Key-Lime if you're feeling dangerous. But there's an art to making a mean pie. Melissa Clark, New York Times Food Section reporter, dishes out her knowledge on all things pies on Thanksgiving Eve. Plus, she takes your calls.

A Tale of Two Food Journalists: ‘Jane Eddington' of Chicago Tribune, 1910-1930 and Alma Lach of Chicago Sun-Times, 1957-1965 ‘My Dear Miss Eddington': Reader Letters and Early Twentieth Century Food Media Presented by Emily Martin, University of California, Berkeley Reader letters to early twentieth century women's print food media were quite common, though few such letters have survived. This paper investigates a collection of roughly 200 reader letters written to Caroline Maddocks Beard, food writer for the Chicago Tribune from 1910-1930, to consider the complexity and creativity of women's interaction with food media. I suggest that readers viewed such women's food media as more intimate, imaginative, and conversational than has previously been recognized. Emily Martin recently graduated from Wellesley College with a BA in history and classics. Martin is currently a history PhD student at the University of California, Berkeley studying late 19th century US food culture Alma Lach: A Groundbreaking Midwestern Food Editor, Cook and Businesswoman Presented by Kimberly Voss, PhD, University of Central Florida Alma Lach was a food expert. She became food editor of the Chicago Sun-Times in 1957, where she wrote columns about gourmet cookery, experimented with recipes in her test kitchen and learned about food photography. After leaving the newspaper, she founded the Alma Lach Cooking School. She also created and starred in her own children's televised cooking series, Let's Cook, as well as wrote cookbooks for children. As president of her business, Alma Lach Kitchens, Inc., she tested recipes, created menus, and offered guidance on all aspects of food and dining. She was a consultant to several Chicago restaurants and she designed gourmet airline meals for Midway Airlines flights. Dr. Kimberly Voss, a full professor at the University of Central Florida, has published several books about women in mass media. Her 2014 book The Food Section earned an award from the Association of Food Journalists. It documented the history of food journalism in newspapers during the 1940s through 1970s. Her third book, Women Politicking Politely looked at the experiences of pioneering women's editors. Her 2018 book Re-Evaluating Women's Page Journalism in the Post-World War II Era tells the stories of significant women journalists who contributed to the women's liberation movement. Her latest book looks at the history of fashion coverage in newspapers. Recorded via Zoom on November 15, 2021 www.CulinaryHistorians.org

This week my guest is Hanna Raskin. Hanna spent the past 8 years as food editor, and chief critic for The Post and Courier in Charleston, S.C. During her time there, she was nominated for four James Beard Foundation awards, winning the organization's first-ever prize for local impact journalism. She recently left the newspaper to begin publishing The Food Section, a twice-weekly Substack newsletter that will bring original, inclusive, and independent food journalism to underserved cities and states across the American South. The Food Section launched on September 15th. On the show, we talk about her experiences as a restaurant reviewer, the state of dining during Covid in South Carolina, and her decision to abstain from reviewing restaurants during the pandemic. We discuss whether or not a chef or restaurateur's behavior should be considered when reviewing a place. And, of course, you'll learn all about her newsletter The Food Section.  Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Hanna Raskin===========Hanna's TwitterThe Food SectionArticle -"Unpublished 1936 guide to Black life in Charleston reveals city's first restaurant critic"Review- "Malagon serves marvelous food to those allowed into downtown Charleston restaurant"================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 ever 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.

Catherine takes the helm as Jon talks with James Beard nominated journalist Hanna Raskin about her new venture, The Food Section. Jeremy Fredricks looks at NYC's first Singaporean restaurant, and Kristi Eaton tracks the trend of major hotels and resorts establishing gardens for their bars and restaurants.

Hanna Raskin, most recently a reporter and restaurant critic for the Charleston Post and Courier, just launched The Food Section, a Substack devoted to food and related issues across the American South. The online journal, delivered to subscribers' email inboxes twice weekly, offers  everything from  news and investigative journalism to restaurant reviews, opinion columns, and features.  On today's pod, Hanna calls in from Charleston to discuss her move into this growing journalism sector, and describe some of her first stories for The Food Section, including a look at the state (and advisability) of "friends and family" nights in restaurants, and the tale of a neighborhood that banded together to push back against a local bar that had overtaken its streets.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.

On this episode I chat with food critic Hanna Raskin. Hanna Raskin is the editor and publisher of The Food Section, a newsletter covering food and drink in the American South. She previously served as food editor and chief critic for The Post and Courier in Charleston, S.C. Her work has been recognized multiple times by The James Beard Foundation, which in 2017 awarded her its first Local Impact Journalism prize. In the episode we talk about the process of reviewing restaurants, rating restaurants during the pandemic and the need for more food journalism. She also shares how it's important to review a restaurant not to give bad reviews, but rather honest reviews. The Food Section Link: https://thefoodsection.substack.com/p/coming-soon Link to the WCK Fundraiser: https://donate.wck.org/fundraiser/3395142 If you are on Apple leave a review! Check out the blog: linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message

In this episode, we are all over the place. We discuss Raw, Smackdown, Summerslam, Jay White, Randy Orton, Bray Wyatt, Rupaul's Drag Race, and more! Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Eric Asimov is the Chief Wine Critic for the New York Times. Hs tenure with the newspaper goes back to 1984. His column on wine appears Wednesdays in the Food Section of the Times. His monthly Wine School column enlightens and invites you to drink and discuss wine with him. He has published numerous books and guides including “How to Love Wine: A Memoir and Manifesto” Eric is a prolific Tweeter and a fellow Jet's fan. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast. 

Pete is back in the building. Well folks, this is the type of episode we envisioned when we started the podcast. We talk a little Brewers and Bucks then bring the Pack and some fantasy back in to finish off the pod. There are a few words that might make people feel triggered. It's ok buddy, you'll be ok. Hopefully you enjoy and lets keep the fingers crossed the NFL starts on time. God Speed.

Addie Broyles and Amy Edwards talk family photos, the cool Austin project of FrontPortraits.com, and the one-year birthday of Austin360 Radio.

Carly and Brooke give a bunch of tips of what to do when you’re first starting out out in the gym or the health kitchen. Episodes going forward will dive deeper into fitness topics, but this ep is a great place to start if you’re a total newbie. The girls talk through identifying goals, how to design a workout plan tailored to those goals, where to find cool workouts, and generally how and what to eat! You’ll also hear some words of encouragement because we all know how hard it can be to build up the confidence to get to the free weight side of the gym with all the WORKOUT BROS!! If you’re a workout virgin, this is a great place to start :)  Follow us @lovemyselfpodcast on InstagramEmail us your stories and inspirations at lovemyselfpodcast@gmail.comfitness instas mentioned in this ep: @linnlowes @collegecleaneating @marillewellyn @suzie_kb  "Severe Tire Damage" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/ 

Join Kate Green and Max Block each week as they sit down with some of the food world's most influential and inspiring personalities to chat about how food and culture collide.

Art & I reviewed pretty much reviewed every frozen food item at Trader Joe's! They have such a unique frozen section that is entirely made up of private labels items. But the question remains, can we find any frozen foods that are healthy and not loaded with low quality ingredients? Shop along with us as we try to find Bobby Approved items at trader Joe's! The best part is they can't kick us out, something they always do when we film videos there for our YouTube channel.

The Frozen Food Section with Freeze (Part 2) The Freestyle Club Episode 29: The Frozen Food Section with Freeze (Part 2). Freeze talks about the quality of today's Freestyle, Original vs Replacement singers, and much, much, more. [zoomsounds_player config="TFC-Player" songname="The Frozen Food Section with Freeze (Part 2)" type="detect" source="https://media.blubrry.com/thefreestyleclub/s/https://s3.amazonaws.com/thefreestyleclub/TFC-029-P2.mp3" thumb="https://daunknownadmin.com/wp-content/uploads/2019/07/TheFreestyleClub-029x2xBlog.png" alt="The Frozen Food Section with Freeze (Part 2" replace_artistname="Freeze, CPR Jose Ortiz, and Nick The Broken Colon"] Freeze talks about his Bell's Palsy. He describes how the pain on the side of his face caused him to go to the hospital. Once there he was diagnosed with pneumonia. It was until the second painful episode that he was properly diagnosed with Bell's Palsy. He shares how painful the experience was and how he was told various timelines for his Bell's Palsy to diminish. He also talks to us about how Bell's Palsy has affected his singing, his vision and more. [ Read More About Bell's Palsy ]

The Frozen Food Section with Freeze The Freestyle Club Episode 29: The Frozen Food Section with Freeze. We sit with Freeze and talk about his origin story. From prison to Artistik, Freeze shares his journey. Freeze tells us about doing Freestyle covers of his favorite artists. He eventually started meeting and networking with the artists. One such meeting was with Poze, who would introduce him to artists and producer, Willie Valentin. It was during this introduction that Freeze was giving the opportunity to showcase his talents by writing and singing a new song on the spot. As a result, "This Is Why" was born, Freeze's first single on Artistik Records. It was written, recorded, and produced in one day. [zoomsounds_player config="TFC-Player" songname="The Frozen Food Section with Freeze" type="detect" source="https://media.blubrry.com/thefreestyleclub/s/https://thefreestyleclub.s3.amazonaws.com/TFC-029-P1.mp3" thumb="https://daunknownadmin.com/wp-content/uploads/2019/07/TheFreestyleClub-029xBlog.png" alt="The Lost Episode with Trinere" replace_artistname="CPR Jose Ortiz, DaUnknownAdmin and Freeze"]

When the chef and star of "The Chew" and "Top Chef" started her career, she turned her back on the food she grew up with. Her journey back included false starts, U-turns, and a mail truck full of sandwiches. And it's led her to write a cookbook that's unlike anything she's ever done before. This episode is from The Sporkful's archives. Normally, this episode and hundreds like it are only available with Stitcher Premium. But in these strange times, we're releasing it for free — both to help our listeners through self-isolation, and to say thanks for continuing to support our show. If you'd like to have access to our entire archive, you can sign up for Stitcher Premium at www.stitcherpremium.com/SPORKFUL, and use the promo code SPORKFUL for a special discount.

It's Episode 3 in our bonus series for Fall - vintage recipes mix with straight-up US history this week as we talk about how the Great Depression changed what newspapers did to extend assistance to housewives at the holidays. I'll be doing this throughout October, November, and December, for all of the seasonal holidays. Today's recipes come from the October 28, 1932 issue of The Miami Daily News. There's an unexpected twist, though - the newspaper doesn't focus on candy and sweets and silly games. With the Depression in full swing and lives in the balance, the Food Section of the paper focuses on more practical foods, and calls on Colonel Goodbody, a fictitious character from the A&P grocery store chain and NBC radio broadcasts, to provide recipes and menu ideas to help homemakers keep it festive yet affordable. It's a completely different view of the kitchen from that taken in the 1900s and 1910s. No frippery, no games, just nutritious food on a budget. But, there are doughnuts. See what you think of Depression-era food in this bonus episode, and a brief discussion of why it's critical to good research to learn about history, and the motivations and actions behind what your ancestors lived through. Please rate and review the podcast on your podcast provider, at https://apple.co/2MLZW4H, at facebook.com/AncestorsAliveGenealogy, or at Thumbtack.com. Hire me for American genealogical research, teaching, and forensic genealogy at ancestorsalivegenealogy.com. Only $50/hr, with a free consultation! If you want to be on the podcast from ANYWHERE IN THE WORLD using the Zoom platform and a good mic and earphones (how about that Family Cookbook series??), you can contact me at https://bit.ly/2Kxb6rm. Stop by the website at ancestorsalivegenealogy.com, IG @ancestorsalivegenealogy and Twitter @ancestorsalive Sponsor the podcast at patreon.com/AncestorsAlive for super-fantastic rewards, including SWAG for different levels of sponsorship. Subscribe to the YouTube channel at https://bit.ly/2lmhYha and the newsletter at paper.li/AncestorsAlive/1557599531. Check out my Zazzle shop at zazzle.com/store/fppppodcast for the aforementioned swag. Subscribe: RSS | Acast | Apple Podcasts | iHeartRADIO | Listen Notes | Soundcloud | Spotify | Spreaker | Stitcher | YouTube | TuneIn | Deezer

Why is Petit Manseng so vilified? Just one of the topics we discuss during this very special LIVE event recorded at Market Street Wine to celebrate its new owners, Siân Richards and Thadd McQuade, and the 100th episode of Edacious. This special partnership acts as both celebration of our two businesses reaching an important benchmark, and one of community, sharing, and learning. Four celebrated local winemakers join us to offer a special taste of two different varietals and to discuss the future of winemaking in Virginia: Corry Craighill of Sunset Hills Vineyard and 50 West Vineyards, Kirsty Harmon of Blenheim Vineyards, Matthieu Finot of King Family Vineyards, and Ben Jordan of Early Mountain Vineyards. How do winemakers decide what grapes to grow and exactly where on the land to grow them depending on wind, slope, elevation, soil, and amount of sunlight? Which sites and grape varieties make your best wines? How do we adjust to the terroir as winemakers, especially in terms of breaking from classical approaches set forth by other regions? What grapes are good for Virginia's soil? What grapes are winemakers discovering actually work surprisingly well with our dense clay and warm humid temperatures? What are some current trends in winemaking and where should we go in the future with our sites and grapes varieties? Where is the next great vineyard going to be located? Did you know a wine can turn into a completely different one depending on its serving temperature? King Family Vineyards Viognier is a great example because this small-batch wine tastes COMPLETELY different when it's cold than when it's served at room temperature, which can affect pairings. One restaurant even serves it with two separate courses! Fascinating. As Kirsty says, every year, every grape is an experiment. Winemaking is science. But it's also farming. Even if you use cloned grapes you depend on the amount of rain, the wind, the copious sunlight or lack thereof. Not sure what the cloned grape process entails? Listen to my exclusive clip with Matthieu Finot of King Family Vineyards available to all Patreon sponsors! Not a sponsor yet? Find out more here. For as little as $1/month you can ensure this community podcast stays edacious. Whether you're a wine newbie like me or a geeked-out expert this episode has something for everyone. Pour yourself a glass, find your favorite spot, and enjoy! One hundred episodes. Wow. That's a lot of talking. What was my favorite of the 100? You'll just have to listen to find out. See you in 101. All the wines we tasted are listed below. Every one of them is now available at Market Street Wine except for the Sunset Hills Shenandoah Springs Chard, which will be available at the winery this summer. Thank you to all of the attendees, winemakers, and to Siân and Thadd for allowing me to mark this milestone in such a badass way. Cheers! Blenheim Albarino Blenheim Sauv Blanc Sunset Hills Shenandoah Springs Chard Early Mountain Petit Manseng 2016 King Family small batch Viognier (orange wine) Lightwell Weird Ones are Wolves 2015 Sunset Hills Mosaic Red King Family Mountain Plains Red SHOW NOTES – Links to resources talked about during the podcast: My buddy and past podcast guest, Polina Chesnakova is on the FRONT PAGE of the Food Section in this Wednesday's Washington Post! Read her story then listen to our conversation. This young food writer is destined for great things, mark my words. Go Polina! Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

G & Muff are joined by good friend and Clev native Eric Jordan. Eric fills us in on some legendary stories and we of course talk about his beloved Cavs. 00:00 - 25:00 Eric’s journey 25:00 - 53:00 NBA Final’s Talk 53:00 - 1:03:30 Best Sport’s Movies 1:03:30 - 1:19:30 The Food Section

 This episode delves into women's attraction to bad boys. According to our ITMM survey, more than 61% of men agree with the statement "nice guys finish last". The guys from OneTrackMine.com join us to discuss.    MENTIONED IN THIS EPISODE...13 Reasons Why Nice Guys Are The Worst (By Heben Nigatu)Check out the One Track Mine Food Section!What wasn't mentioned, but should have been: Felon Bae And of course...Peacocking. Follow and Subscribe!Listen on SoundcloudFollow us on TwitterFollow us on Tumblr ITMM Podcast RSS

Frank and Sonya explore a day in the life of Executive Chef Tom Blundell, who oversees Wolfgang Puck Catering and the Food Section at the Newseum.

There are a few straightforward rules to follow when hanging out with celebrity chefs, according to the fictional character Ruth Bourdain. For instance, “Do: Rub Tom Colicchio’s head with the finest extra virgin olive oil. Don’t: Put barrettes in his soul patch.” Such sage advice comes from the Twitter-born parody mash-up of former Gourmet editor Ruth Reichl and frequently profane television host Anthony Bourdain. The result is a brash, drug- and sex-fueled voice that sharply parodies the most ludicrous of food trends. For three years, the person behind the voice was a mystery. Then earlier this year, The New York Times revealed that she was actually a he — Josh Friedland, a food and travel writer and creator of the site The Food Section. He recently published the book Comfort Me with Offal under the Ruth Bourdain byline. “I was starting to get a little burnout with the whole food discourse and [things were] maybe getting a little ridiculous in terms of some of the pretentiousness and the language about food,” said Friedland. “And then, it’s just gotten so complicated, and I think there was a need for satire.” The idea for Ruth Bourdain came from a combination of real events: Ruth Riechl was tweeting sensitive musing about her breakfast (“Spectacular late summer morning. Sun shining. Birds singing. The last of the peaches baked into cobbler. Warm. Cold splash of cream. Coffee.) and Anthony Bourdain was reading them on his Sirius radio show. Friedland admits that the instantaneousness of the social media age contributed to the creation of the character, which now has more than 230,000 followers on Twitter. “I don’t think you could have done it without Twitter,” he said. “Because on the one hand, there was no barrier for me just to say, ‘Ok, I had this idea, I’m going to go and, within five minutes, create the character and start doing it.’ You know, I didn’t have to… pitch it to WNYC.” More than three years and 3,000 tweets later, Ruth Bourdain is a James Beard Award–winning author. In 2011, the revered food organization awarded the character a prize in the then newly created category of humor. The real Bourdain’s reaction to the parody was that he was “flattered and disturbed in equal measure.” Along with chef Eric Ripert, Bourdain and Reichl speculate hilariously about the identity or Ruth Bourdain in this clip from Bourdain’s radio show. With the recognition piling up, Friedland decided that, after three years, it was time to ‘fess up to being the author. “That’s the underlying theme in, obviously, Anthony Bourdain, but also in Ruth [that food is] very sexual,” he said. “You know, [Bourdain’s] whole thing is as if you’re experiencing something narcotic.” Now, in Comfort Me with Offal, Ruth Bourdain runs amok on recent food trends and doles out advice like “how to survive a vegan apocalypse.” (Ruth’s rule for that: “Never look a vegan in the eyes. They will trick you with their immortality and take your soul.”) When it comes to “the art of getting gastrostoned,” the author instructs: “When serving cocaine at a formal dinner, always place the coke spoon to the outside of the soupspoon.” Friedland says that the book also offers useful advice, but, as expected, he doesn’t take it too seriously. “I expect people to have fun with it,” he said. “It’s bathroom reading.” — Ruth Bourdain (@RuthBourdain) June 6, 2013