Podcasts about Food writing

For more than 3,000 years, prohibitions against eating pig has been central to Jewish dietary laws, but it's also been a potent symbol of Jewish identity. Other non-kosher animals, like horses, rabbits, squirrels, and even vultures don't carry the same weight that the pig does in the Jewish imagination. Jordan Rosenblum, Jewish Studies professor at the University of Wisconsin–Madison, joins us to talk about why. His new book, Forbidden—A 3,000-Year History of Jews and the Pig, traces the history of the pig as a symbol of Jewish identity, and recently won the National Jewish Book Award for Food Writing and Cookbooks.

On this week's episode of Snacky Tunes, host Darin Bresnitz sits down with the ever-talented Peter Som to celebrate the release of his new book, Family Style: Elegant Everyday Recipes. They chat about Peter's early career in fashion, his roots in the kitchen cooking alongside his mother and grandmother, and how those formative family dinners sparked a lifelong love of food—even while working in couture.Then, we dip into the archives for a dreamy live set from Mahogany, who dropped by the HRN shipping containers to share their lush, electronic soundscapes. They performed a few tracks from their then-new album and talked about touring in support of its release.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty 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.

Foodwriter and Chef Jody Eddy on what goes on in Michelin-star kitchens, monastic culinary traditions, and the rigorous world of food writing. From working 17-hour shifts in elite restaurants to uncovering the rituals of monks and chefs alike, she reveals the hidden ingredients of storytelling, discipline, and turning culinary ideas into bestselling books.*ABOUT JODY EDDYJody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. She has written for Food & Wine, Travel + Leisure, and The Wall Street Journal and has authored several acclaimed cookbooks, including Come In, We're Closed, North: The New Nordic Cuisine of Iceland, and Chaat. Jody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. Her latest book is Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces.*RESOURCES & LINKS

This podcast features alumna author Sophie Brickman, class of 2002. Sophie is a writer, journalist, and editor whose work has appeared in the “New Yorker,” the “New York Times,” the “Wall Street Journal,” “Saveur,” the “San Francisco Chronicle,” the “Best Food Writing” compilation, and the “Best American Science Writing” compilation, among other publications. She is a contributor to the op/ed section of the “Guardian,” and her first book, “Baby, Unplugged,” explored the intersection between parenting and technology. Her second book, and debut novel, is “Plays Well With Others.”

This Christmas, Anupam Gupta is joined by India’s favorite foodie, Kunal Vijaykar! The iconic host of The Foodie, writer of Made in India, and creator of Khaane Mein Kya Hai shares his journey through food, culture, and the economics of eating out. From hosting 500+ episodes to being a satirist with The Week That Wasn’t, Kunal’s story is as rich as his recipes. Don’t miss this festive chat filled with laughter, insights, and delicious stories! Get in touch with our host Anupam Gupta on social media: Twitter: ( https://twitter.com/b50 ) Instagram: ( https://www.instagram.com/b_50/ ) LinkedIn: (https://www.linkedin.com/in/anupam9gupta/ You can listen to this show and other awesome shows on the IVM Podcasts website at https://www.ivmpodcasts.com/ You can watch the full video episodes of PaisaVaisapodcast on the YouTube channel.Do follow IVM Podcasts on social media. We are @ivmpodcasts on Facebook, Twitter, & Instagram. See omnystudio.com/listener for privacy information.

Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed's Tasty. In addition to his editorial work, Mims has penned three celebrated cookbooks, where his signature style of blending comfort food with innovative techniques is on full display. His recipes are noted for their creativity, practical approach, and ability to bring a fresh perspective to classic dishes. His contributions to the food industry have earned him spots in the annual anthology Best Food Writing, further solidifying his role as a key figure in contemporary food media. Known for his versatility and wide-ranging culinary knowledge, Mims has become a go-to expert for both home cooks and food enthusiasts alike, offering recipes and insights that make gourmet cooking approachable and fun. His continued influence in the culinary world reflects his deep commitment to making good food accessible and enjoyable for everyone. In this recipe, we discuss: How Ben fell in love with cooking Paving the way with journalism and culinary school degrees How an internship with Saveur magazine led to a full-time test kitchen job Landing a coveted job as a food columnist for the L.A. Times How he got his first cookbook contract Tips on making yourself marketable as a freelance food writer The challenges of researching and writing his latest cookbook, Crumbs  Some of the interesting tidbits about cookies that can be found in Crumbs  Ben's best kitchen tip on storing spices  Ben's advice on making videos for social media  And much more!   Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.  

Mahira Rivers is a freelance writer and restaurant critic based in New York City. Formerly an anonymous inspector for the Michelin Guide, she's now writing the desserts-focused newsletter Sweet City and contributing to many publications, including TASTE. We had Mahira on the show to talk about her distinct point of view on food culture today, from her childhood in Hong Kong to challenging Eurocentricity in restaurant writing. It's a great episode for anyone curious about food. Also on the show, Jordan Michelman stops by for an entertaining chat about how mineral water is bubbling up in the zeitgeist (though not fast enough), as well as thoughts on his recent profile of a tea influencer, the Chateau Marmont, modern coffee, and many other topics. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MAHIRA RIVERS & JORDAN MICHELMAN:Turns Out Now Is the Golden Era for Fusion Cuisine [Resy]We Need More Shrimp Burgers In Our Lives [TASTE]The Extremely Online Tea Guy [TASTE]Mineral Water Gets the Silent Treatment [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

MPR News host Angela Davis talks about our favorite cookies — from ginger drops to cranberry swirls and almond palmiers — with the founders of the Minnesota Star Tribune cookie contest.Guests: Lee Svitak Dean was the longtime food editor at the Minnesota Star Tribune, which has won multiple James Beard Awards, an Emmy, and national recognition for “Best Food Section.” She is the author of “Come One, Come All: Easy Entertaining with Seasonal Menus” and co-author with Rick Nelson of “The Great Minnesota Cookie Book” and “The Ultimate Minnesota Cookie Book.”Rick Nelson was the longtime restaurant critic and food writer at the Minnesota Star Tribune. He is a James Beard Award winner and his writing has been included in four editions of the annual Best Food Writing anthology, which highlights the finest American food journalism. He's the co-author with Lee Svitak Dean of “The Great Minnesota Cookie Book” and “The Ultimate Minnesota Cookie Book.”

Author Bio: Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook's Country Magazine and its television show. She is the recipient of the Julia Child Foundation Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks; is a three-time James Beard Book Award winner; and she has earned the International Association of Culinary Professionals (IACP) Trailblazer Award, its Book of the Year Award, and Member of the Year Award. She appeared as a guest judge on Bravo's Top Chef, was featured on CBS Sunday Morning's annual Food Show and in the anthology, Best Food Writing of 2016. She received Notable Mention in The Best American Essays of 2015 and is profiled in Aetna's 35th Annual African American History Calendar. Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways. Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel's Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the Library of Congress, Duke University, the University of North Carolina – Chapel Hill and Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D'Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for Epicurious, the Local Palate, UNC Wilmington's Ecotone Journal, the Austin Chronicle, Edible Austin Magazine, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine. In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnerships with universities, private and public entities, including Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni's foundation has presented two community events, Soul Summit: A Conversation About Race, Identity, Power and Food and the Children's Picnic A Real Food Fair.   Toni is a member of the Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D'Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore's historic Charles Village. She is the mother of four. Website: https://tonitiptonmartin.com/ When Southern Women Cook: https://www.amazon.com/When-Southern-Women-Cook-American-ebook/dp/B0CVKT3YNW?ref_=ast_author_mpb Jemima Code: https://www.amazon.com/Jemima-Code-Centuries-American-Cookbooks/dp/0292745486/?_encoding=UTF8&pd_rd_w=v2gQ0&content-id=amzn1.sym.05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_p=05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_r=141-8602571-9498943&pd_rd_wg=tuU3h&pd_rd_r=19dbe5ba-704d-4432-84f8-b776698f7759&ref_=aufs_ap_sc_dsk Jubilee https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

When Rowan Jacobsen first heard of a chocolate bar made entirely from wild Bolivian cacao, he was skeptical. The waxy mass-market chocolate of his childhood had left him indifferent to it, and most experts believed wild cacao had disappeared from the rainforest centuries ago. But one dazzling bite of Cru Sauvage was all it took. Chasing chocolate down the supply chain and back through history, Jacobsen travels the rainforests of the Amazon and Central America to find the chocolate makers, activists, and indigenous leaders who are bucking the system that long ago abandoned wild and heirloom cacao in favor of high-yield, low-flavor varietals preferred by Big Chocolate.What he found was a cacao renaissance. As his guides pulled the last vestiges of ancient cacao back from the edge of extinction, they'd forged an alternative system in the process-one that is bringing prosperity back to local economies, returning fertility to the land, and protecting it from the rampages of cattle farming. All the while, a new generation of bean-to-bar chocolate makers are racing to get theirhands on these rare varietals and produce extraordinary chocolate displaying a diversity of flavors no one had thought possible. Full of vivid characters, vibrant landscapes, and surprising history, Wild Chocolate promises to be as rich, complex, and addictive as good chocolate itself.Rowan Jacobsen is the author of eight books, including the James Beard Award-winning A Geography of Oysters and 2021's Truffle Hound. He has written for the New York Times, Harper's, Outside, Food & Wine, Forbes, Mother Jones, Scientific American, Smithsonian, Vice, and others, and he appears regularly in Best American Science & Nature Writing and Best Food Writing. He has been an Alicia Patterson Foundation fellow, a McGraw Center fellow, and a Knight Science Journalism Fellow at MIT. The creator and host of the 2022 podcast series "Wild Chocolate," he lives in Vermont.Buy the book from Wellington Square Bookshop - ​https://www.wellingtonsquarebooks.com/book/9781639733576

Join Modernist Cuisine founder and author Nathan Myhrvold to explore one of the world's most beloved (and occasionally controversial) foods: bread. In this conversation that's sure to be like naan other, Myhrvold will discuss his new book, Modernist Bread at Home, and why now is the perfect time to rise to the occasion and start making bread in your own kitchen. Myhrvold will draw on the Modernist Cuisine team's extensive research to share some of his favorite insights, tips, and tricks from the book, all the info you knead to make better bread at home. Nathan Myhrvold is founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread and the forthcoming Modernist Pizza. He has had a passion for science, cooking, and photography since he was a boy. Nathan enrolled in college at the age of 14 and went on to earn a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds an additional master's degree in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. He did postdoctoral work with Stephen Hawking at Cambridge University researching cosmology, quantum field theory in curved space-time, and quantum theories of gravitation before starting a software company that would be acquired by Microsoft. Bethany Jean Clement is a food critic for the Seattle Times. Her writing has also appeared in multiple Best Food Writing anthologies, Food & Wine, The Stranger, Edible Seattle, Gourmet, and many other publications, as well as on the windows of the Greenwood Space Travel Supply Co. She is the former food writer and managing editor of The Stranger, and a former staff writer and managing editor for Seattle Weekly. Buy the Book Modernist Bread at Home Book Larder

Links this episodeCheck the full list of Irish Food Writing Awards winners hereKilkenny's Christmas Markets to return as Yulefest kicks off later this monthWinterval.ieDownload Tourism Policy Framework 2025-2030Homegrown at Maxol announces 2024 winnersMaxol.ie Homegrown details@dublincoffeefest on InstagramSign up for festival alerts here Hosted on Acast. See acast.com/privacy for more information.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with author, food writer, and recipe writer Aaron Hamburger. His novels include “Faith for Beginners” and “Hotel Cuba;” which is based on his grandparents' immigration story. Hamburger also developed the babka recipes for Lesléa Newman's children's book “The Babka Sisters.”   While food informs all of his genres, cooking has not always been his thing.    “I could barely boil water for a long period of my life,” Hamburger explains.    Around the time his first book, a short story collection called “The View from Stalin's Head,” came out, Hamburger's publicist went on vacation to cooking school. He liked that idea, and decided to attend the Institute for Culinary Education in New York.   Once bitten by the cooking bug, Hamburger started taking as many classes as he could, collecting cookbooks, and learning through trial and error. After a while, he decided to combine the two interests.    “Food's [even] been present in all of my fiction, just in different ways, often depending on the places or topics that I'm writing about,” Hamburger says.   Hamburger also believes that food writers, fiction and nonfiction, tend to over-write the food description.    “Fiction writers tend to … describe [food] in lofty, elevated terms, rather than just dealing with it frankly and head-on, like what kind of food is it and how it functions in this world," he explains.    So, if you're writing about food, either fiction or nonfiction, be direct, specific, and accurate.     Hamburger talks about the advantages of being a former non-cook; the impact of food in history, relationships, and conversations; and how to really examine food, especially when you plan to write about it. He also shares his love for baking - particularly seven-layer cake and cookies (“almost anything can be made into a cookie”) - along with his recipe for mojito cookies, which you can find at Jewish Journal.com/podcasts.    Learn more about Aaron Hamburger and his books at AaronHamburger.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

This is the second half of my conversation with one of my favorite authors, Melissa Broder. She is the author of several novels, the essay collection So Sad Today, and five poetry collections. She's appeared in the New York Times, Elle, Harper's Bazaar, VICE, and New York Magazine. In Part 2, we talk about grief, losing a parent, writing her most recent novel Death Valley, our favorite grocery stores, how to tell people what's going on in the midst of a changing and challenging situation, finding humor, the messiness of bodies and aging, advice to write consistently, the journal prompts she uses daily, and questions from a previous guest. If you missed Part 1 last week, we talked about about everything from wellness culture and mental health to limerence, long-term relationships, and her writing process.  Show notes:- Find Melissa  on Instagram- Her books: So Sad Today, Milk Fed, The Pisces, Superdoom,  Last Sext & her newest, Death Valley- Find me on IG: @letitouttt + @katiedalebout | Substack- PIVOT zine: sign up for my paid Substack & we'll mail you a copy- The Self-Compassion workbook Melissa mentions- Speechify (the text-to-speech app I use to edit my writing) If you liked this episode, try out from the archive:Episode 407: Bad Thoughts with Nada Alic (part 2 of 2)Episode 308: Writing, Feelings & Friendship with Leah Clancy

This week, I spoke to one of my favorite authors, Melissa Broder. She is the author of several novels, the essay collection So Sad Today, and five poetry collections. She's appeared in the New York Times, Elle, Harper's Bazaar, VICE, and New York Magazine. I'm splitting this one up into two parts… Today you'll hear the first half of our conversation where we talked about everything from wellness culture and mental health to limerence, long-term relationships, and her writing process.Next week, in Part 2, we talk about grief, losing a parent, writing her most recent novel Death Valley, our favorite grocery stores, how to tell people what's going on in the midst of a changing and challenging situation, finding humor, the messiness of bodies and aging, advice to write consistently, the journal prompts she uses daily, and questions from a previous guest. Show notes:- Find Melissa  on Instagram- Her books: So Sad Today, Milk Fed, The Pisces, Superdoom,  Last Sext & her newest, Death Valley- Find me on IG: @letitouttt + @katiedalebout | Substack- PIVOT zine: sign up for my paid Substack & we'll mail you a copy If you liked this episode, try out from the archive:Episode 406: Bad Thoughts with Nada Alic (part 1 of 2)

Today we welcome Jenny Jefferies onto the R2Kast. Jenny, an accomplished food writer, discusses her passion for showcasing the stories of farmers and fishermen through her recently published book, "Islands in a Common Sea." The book highlights the lives and recipes of 25 farmers and fishermen from around the world, capturing the essence of their work and the cultural significance of food production.

Amanda Prowse and Penny Dommett nattering around the kitchen table, chatting about all things random. We marvel at the wonder that is the Internet - do we think it will catch on??! We admit to our lack of car knowledge, can we change a tyre? Check the oil? Apparently not! Yet again Penny laughs at Mandy's pronunciation - while she explains that she can't even drive backwards (reverse) let alone look after her motor! Penny has been from suffering crinkly brakes - no Mandy didn't know what that was either. Penny's talks trees with great advice on tree planting - we are going to transform the paddock, and she knows her stuff! We discuss how quickly gardens go rogue if you don't look after them. Mandy's childhood memories of growing food at primary school, it was a wonder! We discuss the process of writing and what Mandy's favourite moment of the process is. So, if you fancy it, pull up a chair and join us for a delightfully irreverent chit chat about life and all its random tangents - bring a cuppa. Cake optional...

You're listening to Voices of Your Village and this episode I got to hang out with Sophie Brickman. She is a writer, reporter, and editor who has written for The New Yorker, The New York Times, The Wall Street Journal, Elle, The Guardian, San Francisco Chronicle, and other outlets. Her work has also appeared in The Best Food Writing and The Best American Science Writing anthologies. Her first book, Baby Unplugged, about the intersection of technology and parenting received a starred Publisher's Weekly review and landed her a spot on Good Morning America. Plays Well with Others is her first novel. Y 'all, I'm here for this. I just like felt so seen in it, all about like parenting and our parenting journey. And it's nominally about applying a child to kindergarten in New York City, but it's so much more than that. It's really a story about becoming a parent, specifically for us in like this age where we are so inundated with information and decisions. And it so beautifully navigated this conversation with humor. It's called Plays Well With Others by Sophie Brickman. Due to travel schedules, there is no breakdown with Rach at the end of this episode. We'll see you back next week. All right, folks, let's dive in.  Connect with Sophie: Website: https://www.sophiebrickman.com/ Order the books: Plays Well with Others: A Novel;  Baby, Unplugged: One Mother's Search for Balance, Reason, and Sanity in the Digital Age Connect with us: Instagram: @seed.and.sew  Podcast page: Voices of Your Village Seed and Sew's Regulation Quiz: Take the Quiz Order Tiny Humans, Big Emotions now!  Website: seedandsew.org Music by: Ruby Adams and Bensound Learn more about your ad choices. Visit megaphone.fm/adchoices

From kitchens to news rooms, representation mattersMike Jordan has written about Atlanta since 1997, he's currently a senior editor at The Atlanta Journal Constitution and leads the Black culture team“I really want to see Black writers get into this field.” Chef Max sits with Mike Jordan of the AJC.Read his stuff at mikejordanoneline.comFresh of the press at wabe.org/justsatThis episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join hosts J.D. Barker, Christine Daigle, Kevin Tumlinson, and Jena Brown as they discuss the week's entertainment news, including SPF podcast shutting down, why X is under pressure from regulators, and how Instagram starts letting people create AI versions of themselves. Then, stick around for a chat with Sophie Brickman! Sophie Brickman is a writer, reporter and editor based in New York City. Her work has appeared in The New Yorker, The New York Times, The Wall Street Journal, Saveur, The San Francisco Chronicle, the Best Food Writing compilation, and the Best American Science Writing compilation, among other places. She is currently a columnist at The Guardian. She wrote a monthly column for Elle interviewing influential women—including Nancy Pelosi and Joyce Carol Oates—about their paths to success, served as Executive Editor of a travel publication launched jointly between Hearst and Airbnb, and was the Features Editor at Saveur. As a staff reporter at The San Francisco Chronicle, she won first place in the 2011 Association of Food Journalists' feature writing category, for a piece about Napa's French Laundry restaurant, and third place for best column. In a previous life, after attending the French Culinary Institute, she worked the line at Gramercy Tavern, making risotto and lamb ragù for the lunch crowd. And before that, she graduated with honors from Harvard College, where her studies in social theory and philosophy prepared her for very few practical endeavors. Hence the desire to learn how to chop an onion correctly. Her first book, Baby, Unplugged, about the intersection of parenting and technology, was published by HarperOne in Fall 2021, received a starred review from Publisher's Weekly, and landed her a spot on Good Morning America. Her first novel, Plays Well With Others—a satirical epistolary romp through New York City, following the life of one mother as it begins to unravel in spectacular fashion—will be published by William Morrow in summer 2024. --- Support this podcast: https://podcasters.spotify.com/pod/show/writersink/support

One of my greatest quiet joys is cooking from a well-written cookbook on a weekend night, music on the bluetooth and new scents and tastes filling the kitchen. My favorite cookbook that I've cooked from this year is Latinisimo: Home Recipes from the Twenty-One Country of Latin America by Sandra Gutierrez. Sweeping in its scope, it is an encyclopedia of the home cooking of Latin America today, and each of the hundreds of recipes is approachable and very doable for a cook like me. I'm not surprised. Sandra -- who grew up in Guatemala City but has lived in Cary, NC for decades -- is the former food editor of the Cary News, an historian, professional cooking instructor, and author of four cookbooks, including this latest. She is considered one of the top national experts on Latin American foodways, and she has a heart for the home cook. Sandra has been awarded the Les Dames D'Escoffier M. F. K Fisher Grand Prize Award for Excellence in Food Writing, and her work has been recognized as part of the permanent FOOD exhibit at the Smithsonian National Museum of American History.  Other episodes you might enjoy:  Southern Fork Sustenance: Talking Cookbooks and Editor Judith Jones with Author Sara Franklin Diego Campos: CAMP, Modern American Eatery (Greenville, SC)  

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with food writer Amy Rogers, who has covered topics ranging from pie contests to public policy, Her books include “Hungry for Home: Stories of Food from Across the Carolinas” and “Red Pepper Fudge and Blue Ribbon Biscuits.”   Rogers, who has been a contributor for The Food Network, Salon and Business Insider, among others, says it was inevitable that her passion for food and stories would meet. She had been working as a journalist for a long time, when she noticed that food kept showing up in her work.    “I will always tell people that I'm not a chef and I'm not a fancy cook,” Rogers explains. “I'm just someone who appreciates good food.”    Everything is a food story, and everybody has a different perspective from the way they love, appreciate, or approach food.    “Most people have in their family legacy, a person who … made the best pie or made the best something,” she explains. “Those kinds of little snapshot recollections become very, very meaningful.”    Rogers talks about her love and appreciation of food, her favorite ingredient (it's everything bagel seasoning), and how food - and food stories - connect us all. She also shares her recipe for writing a recipe, which you can find at JewishJournal.com/podcasts.   Learn more about Amy Rogers and connect with her at AmyRogers.net. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

After years writing and editing "real life" articles and books set in and around the food and restaurant realm, Ruth Reichl recently wrote her first work of fiction, The Paris Novel. The book follows young protagonist Stella as she discovers life's pleasures, and gets to know herself, in the most romantic city on Earth. In this Special Conversation, Ruth discusses the book's genesis, its examination of sensuality, and why writing it allowed her to enjoy the writing process as never before.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!* This was a remote interview. Photo of Andrew & Ruth taken in 2018 at Porter House Bar and Grill by Evan Sung. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

What do the stories we tell about food reveal about the moment in which they are written? Gastronomica's Melissa Fuster is joined by literary scholar turned food studies scholar Julieta Flores Jurado in a conversation about American food writing and how it has changed in recent years. They discuss key shifts in food journalism and the role of the critic, where a focus on pleasure and tastemaking has given way to new emphases on systemic and structural issues, a phenomenon accelerated in 2020 by the Covid-19 pandemic. Julieta sheds light on how contemporary American food writing differs from prior eras that showcased food as a platform for activism and change and explains what she takes to be distinctive about such writing in the current moment – its revisionary sentiment and the impulse to transform a field. Julieta's research will be published in the next issue of Gastronomica (24.2), coming Summer 2024.Gastronomica is Powered by Simplecast.

Lyndsay C. Green covers restaurants and dining for The Detroit Free Press. She comes to her area of specialization from a background in beauty reporting. In this conversation--recorded after a chance encounter with Andrew at The Chef Conference in Philly this spring--Lyndsay shares her personal story and how she migrated from beauty to food, the honing of her writing style, Detroit's restaurant scene, and the inherent role of race in criticism. Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Send us a Text Message.In this episode of the Boss Responses Podcast, host Treasa Edmond interviews special guest co-host Eagranie Yuh, a white paper specialist and podcast consultant. They delve into Eagranie's background as a chemist, journalist, and marketer, and discuss her journey towards becoming a business owner. Eagranie explores the challenges and strategies involved in running a business, managing client expectations, and setting processes and systems in place for better workflow. She also shares insights on choosing the right clients, handling difficult client relationships, and the importance of having honest, upfront conversations in business. This one is more than a podcast episode, it's a masterclass in how to run a freelancing business the Boss Responses way.Eagranie Yuh helps marketers in risk, insurance, and HR build brand authority with white papers and podcasts. She's an award-winning writer and journalist, and she's written for publications like The Washington Post, The South China Morning Post and Saveur. Her work has been anthologized in Best Food Writing and has received several M.F.K. Fisher Awards. Prior to starting her own consultancy, Eagranie was the editorial director in a marketing communications agency, where she helped Fortune 500 companies conceptualize, develop and implement content marketing programs.Connect with Eagranie on LinkedIn.Support the Show.Thank you for taking time out of your busy day to listen to Boss Responses. Have a question you'd like answered? Send it to info@bossresponses.com

Send us a Text Message.In this episode of the Boss Responses Podcast, host Treasa Edmond is joined for the fourth day by guest Eagranie Yuh. They delve into the complexities of dealing with client payment policies that conflict with your own business practices. From insisting on deposits to negotiating terms with large corporations, they share valuable insights on maintaining professionalism and protecting your business interests. Hear practical advice on how to handle clients who prefer net 30 payments, the importance of communication, and flexible solutions like retainers. Listen in as they empower you with strategies to stand firm with your policies while still fostering beneficial client relationships.Eagranie Yuh helps marketers in risk, insurance, and HR build brand authority with white papers and podcasts. She's an award-winning writer and journalist, and she's written for publications like The Washington Post, The South China Morning Post and Saveur. Her work has been anthologized in Best Food Writing and has received several M.F.K. Fisher Awards. Prior to starting her own consultancy, Eagranie was the editorial director in a marketing communications agency, where she helped Fortune 500 companies conceptualize, develop and implement content marketing programs.Connect with Eagranie on LinkedIn.Support the Show.Thank you for taking time out of your busy day to listen to Boss Responses. Have a question you'd like answered? Send it to info@bossresponses.com

Have you ever felt trapped by the need to accept lower rates from clients just to stay afloat? Today on Boss Responses, we look at whether compromising on your rate is a savvy move or a slippery slope. Our insightful guest co-host Eagranie Yuh joins host Treasa Edmond in a close look into the nuances of negotiating rates without sacrificing your professional confidence or integrity. Today's episode takes a look at reducing the scope of work to align with a client's budget, the importance of maintaining a financial buffer, scheduling vacations, and leveraging proactive marketing to land higher-paying gigs. Don't let immediate financial pressures force you into less-than-ideal situations; instead, learn to preemptively market yourself and pursue work that genuinely aligns with your business aspirations.Eagranie Yuh helps marketers in risk, insurance, and HR build brand authority with white papers and podcasts. She's an award-winning writer and journalist, and she's written for publications like The Washington Post, The South China Morning Post and Saveur. Her work has been anthologized in Best Food Writing and has received several M.F.K. Fisher Awards. Prior to starting her own consultancy, Eagranie was the editorial director in a marketing communications agency, where she helped Fortune 500 companies conceptualize, develop and implement content marketing programs.Connect with Eagranie on LinkedIn.Support the Show.Thank you for taking time out of your busy day to listen to Boss Responses. Have a question you'd like answered? Send it to info@bossresponses.com

What if you could take your business from its current plateau and reach new heights? In this episode,  we explore this possibility with guest co-host Eagranie Yuh.  We'll discuss pinpointing your ideal client, the importance of raising your rates, and how improved service quality can lead to better client relationships. Learn about the potential growth that comes from hiring other freelancers and expanding your capacity while maintaining the same quality of service. This episode is your guide to moving past being "middle of the road" and accelerating toward your business goals. Tune in for actionable advice that can transform your business trajectory!Eagranie Yuh helps marketers in risk, insurance, and HR build brand authority with white papers and podcasts. She's an award-winning writer and journalist, and she's written for publications like The Washington Post, The South China Morning Post and Saveur. Her work has been anthologized in Best Food Writing and has received several M.F.K. Fisher Awards. Prior to starting her own consultancy, Eagranie was the editorial director in a marketing communications agency, where she helped Fortune 500 companies conceptualize, develop and implement content marketing programs.Connect with Eagranie on LinkedIn.Support the Show.Thank you for taking time out of your busy day to listen to Boss Responses. Have a question you'd like answered? Send it to info@bossresponses.com

Curious if you really need a website as you launch your freelancing career or business? Join us on this Boss Responses podcast episode, where I'm thrilled to have Eagranie Yuh, a seasoned white paper specialist and podcast consultant from Tasmania, Australia, as our guest co-host. Together, we look at the question of whether a website is a necessity right from the start. You'll hear Eagranies expert insights on presenting a professional image, attracting high-level clients, and cost-effective web hosting solutions like Carrd. Eagranie Yuh helps marketers in risk, insurance, and HR build brand authority with white papers and podcasts. She's an award-winning writer and journalist, and she's written for publications like The Washington Post, The South China Morning Post and Saveur. Her work has been anthologized in Best Food Writing and has received several M.F.K. Fisher Awards. Prior to starting her own consultancy, Eagranie was the editorial director in a marketing communications agency, where she helped Fortune 500 companies conceptualize, develop and implement content marketing programs. Connect with Eagranie on LinkedIn.Support the Show.Thank you for taking time out of your busy day to listen to Boss Responses. Have a question you'd like answered? Send it to info@bossresponses.com

Kristin and Molly speak with cookbook author Phoebe Lapine about finding pleasure in restrictive diets and her new cookbook, Carbivore. Phoebe shares what led her down a food focused career path, how she learned while blogging and how a health diagnosis pulled her down a different path than originally planned. She talks about writing recipes that keep comfort and pleasure in mind, synthesizing data to communicate science to her reader and why her driving force is "healthy hedonism". She also discusses the concept of a "search term book", the importance of sub-titles and how she balanced blogging, social media and marketing while writing the book.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Phoebe LapineWebsitePodcastInstagram Carbivore pre-order freebies Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCarbivore by Phoebe LapineSibo Made Simple by Phoebe LapineThe Wellness Project by Phoebe LapineIn the Small Kitchen by Phoebe Lapine

Darin welcomes Jess Damuck back to the show to celebrate her new book health nut which is currently out on Abrams. They chat about the journey from the first book to the second book, the vibrations she finds in food, creating a community around her, and some of the music that pops up in the pages. Then it is a dip into the archives for one of our favorite artists, TOMI, who stopped by in 2018 to join us on the heels of the release of her ep "What Kind of Love."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.

Join me for a conversation about the beauty of Ligurian cuisine and the unique terrain that is Liguria, Italy.  Enrica Monzani specialises in the rich and diverse cuisine of Liguria,  leading food tours, market and cooking classes in the city of Genova.  Enrica is a Food Writer and Author of Liguria in Cucina: The Flavours of Liguria, where she shares her passion for preserving the traditional recipes and the stories of her region.We go on a beautiful journey through the many layers of Liguria, with expert tips on mastering your pesto sauce and what to do and see in Genoa if on the Italian Riviera.  I adore this part of the world and hope you enjoy this conversation with Enrica Monzani.Visit Enrica at A Small Kitchen in GenoaEnrica's Beautiful Cookbook - Liguria in Cucina: The Flavours of Liguria, Ricotta della tradizione - traditional dishes….Follow Enrica on Instagram @asmallkitcheningenoaThe city of Genoa/Genova is not only a majestic port city on the Mediterranean Sea,  but the capital city of Liguria.  If you would like to listen to other Podcasts from the archive I have created on this journey of exploring Italian Culture and this fascinating city - you can find the links and resources here at michellejohnston.lifeFind all Show Notes and details mentioned at: michellejohnston.lifeYou can now Support the Podcast and send your encouragement.© 2024  A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2024Support the show

"We travel, initially to lose ourselves, and we travel, next to find ourselves" - Pico IyerWelcome to Episode #90:Today I have a special conversation with Nadia Fragnito from The Vegan Italian Kitchen. Nadia is here to talk about her solo travel experience and the journey of returning to Italy to research her next cookbook due out later this year. We discuss the triumphs and the pain points of travelling alone, things we both discovered on our own personal journeys. I might add, I have recognised over the past few years that taking the reins and travelling solo is the ultimate journey of self care. It isn't the easiest of path, but speaks to liberation and going on an inner journey, just as much as an outer one.Enjoy this Conversation.....Visit Nadia: The Vegan Italian KitchenInstagram: The Vegan Italian KitchenFirst Conversation with Nadia Fragnito - Episode #55: Culinary Adventures in Southern Italy with Nadia FragnitoSome of the Inspiration behind Nadia's Solo Journey to Italy - Episode #57: Table for One - On Solo Travel, Artist Dates and Grand AdventuresRead the Solo Travel Essay - Table for OneHighlight Moment in this Episode - The jewels and triumph of the journey at 47.00 minutes!!  I love this conversation so much... Thank you Nadia x(  P.S If you hear a dog snoring, around 9 minutes in, that was Picasso!! )Find all Show Notes and Details mentioned at: michellejohnston.lifeYou can now Support the Podcast and send your encouragement.© 2024  A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2024Support the show

Join us in a delightful conversation with Amelia Rampe, Senior Editor at Food & Wine, as we uncover the multifaceted world of food and travel. As a food and travel writer, recipe developer, video host, and food stylist, Amelia delves into the intricacies of the Filipinx kitchen and shares how she skillfully brings Filipinx food stories to life. In this conversation, we tackle:  The intricacies of the Filipinx kitchen, and why it cannot be defined by just one word. Amelia's mid-life transition into the culinary profession and the transformative power of embracing new opportunities. Amelia's perspective on using grief as an opportunity to embrace life to the fullest. In 2020, Amelia wrote a piece on grief, wherein she discusses lentils and ditalini, From Scratch, and her own process of making the nourishing dish. Feeling hungry? Check out Amelia's substack Did You Eat Yet? to find delicious recipes for any season.  More from Amelia:  Website  Instagram Learn more about your ad choices. Visit podcastchoices.com/adchoices

In the middle decades of the twentieth century in New York City, Dubrow's cafeterias in the Flatbush section of Brooklyn and the garment district of Manhattan were places to get out of your apartment, have coffee with friends, or enjoy a hearty but affordable meal. They were grounded in the world of Jewish immigrants and their children, and they thrived in years when Flatbush and the Garment District each had a distinctly Jewish character. The cafeterias were also places where working class and modestly middle class New Yorkers of European ancestry, with few great luxuries in their lives, could enjoy a taste of culinary abundance. Under demographic changes, economic decay and high crime in the 1970s and 1980s, the world that produced Dubrow's came apart. The Brooklyn branch of Dubrow's closed in 1978, the Manhattan branch in 1985. But before Dubrow's cafeterias were shuttered, Marcia Bricker Halperin captured their mood and their patrons in black and white photographs. These pictures, along with essays by the playwright Donald Margulies and the historian Deborah Dash Moore, constitute Marcia's book Kibitz and Nosh: When We All Met at Dubrow's Cafeteria, published by Cornell University Press (2023) and winner of a National Jewish Book Council prize for Food Writing and Cookbooks. Robert W. Snyder, Manhattan Borough Historian and professor emeritus at Rutgers University, is editing an anthology of New Yorkers' memories of the COVID-19 pandemic for Cornell University Press. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

In the middle decades of the twentieth century in New York City, Dubrow's cafeterias in the Flatbush section of Brooklyn and the garment district of Manhattan were places to get out of your apartment, have coffee with friends, or enjoy a hearty but affordable meal. They were grounded in the world of Jewish immigrants and their children, and they thrived in years when Flatbush and the Garment District each had a distinctly Jewish character. The cafeterias were also places where working class and modestly middle class New Yorkers of European ancestry, with few great luxuries in their lives, could enjoy a taste of culinary abundance. Under demographic changes, economic decay and high crime in the 1970s and 1980s, the world that produced Dubrow's came apart. The Brooklyn branch of Dubrow's closed in 1978, the Manhattan branch in 1985. But before Dubrow's cafeterias were shuttered, Marcia Bricker Halperin captured their mood and their patrons in black and white photographs. These pictures, along with essays by the playwright Donald Margulies and the historian Deborah Dash Moore, constitute Marcia's book Kibitz and Nosh: When We All Met at Dubrow's Cafeteria, published by Cornell University Press (2023) and winner of a National Jewish Book Council prize for Food Writing and Cookbooks. Robert W. Snyder, Manhattan Borough Historian and professor emeritus at Rutgers University, is editing an anthology of New Yorkers' memories of the COVID-19 pandemic for Cornell University Press. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

In the middle decades of the twentieth century in New York City, Dubrow's cafeterias in the Flatbush section of Brooklyn and the garment district of Manhattan were places to get out of your apartment, have coffee with friends, or enjoy a hearty but affordable meal. They were grounded in the world of Jewish immigrants and their children, and they thrived in years when Flatbush and the Garment District each had a distinctly Jewish character. The cafeterias were also places where working class and modestly middle class New Yorkers of European ancestry, with few great luxuries in their lives, could enjoy a taste of culinary abundance. Under demographic changes, economic decay and high crime in the 1970s and 1980s, the world that produced Dubrow's came apart. The Brooklyn branch of Dubrow's closed in 1978, the Manhattan branch in 1985. But before Dubrow's cafeterias were shuttered, Marcia Bricker Halperin captured their mood and their patrons in black and white photographs. These pictures, along with essays by the playwright Donald Margulies and the historian Deborah Dash Moore, constitute Marcia's book Kibitz and Nosh: When We All Met at Dubrow's Cafeteria, published by Cornell University Press (2023) and winner of a National Jewish Book Council prize for Food Writing and Cookbooks. Robert W. Snyder, Manhattan Borough Historian and professor emeritus at Rutgers University, is editing an anthology of New Yorkers' memories of the COVID-19 pandemic for Cornell University Press. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/jewish-studies

In the middle decades of the twentieth century in New York City, Dubrow's cafeterias in the Flatbush section of Brooklyn and the garment district of Manhattan were places to get out of your apartment, have coffee with friends, or enjoy a hearty but affordable meal. They were grounded in the world of Jewish immigrants and their children, and they thrived in years when Flatbush and the Garment District each had a distinctly Jewish character. The cafeterias were also places where working class and modestly middle class New Yorkers of European ancestry, with few great luxuries in their lives, could enjoy a taste of culinary abundance. Under demographic changes, economic decay and high crime in the 1970s and 1980s, the world that produced Dubrow's came apart. The Brooklyn branch of Dubrow's closed in 1978, the Manhattan branch in 1985. But before Dubrow's cafeterias were shuttered, Marcia Bricker Halperin captured their mood and their patrons in black and white photographs. These pictures, along with essays by the playwright Donald Margulies and the historian Deborah Dash Moore, constitute Marcia's book Kibitz and Nosh: When We All Met at Dubrow's Cafeteria, published by Cornell University Press (2023) and winner of a National Jewish Book Council prize for Food Writing and Cookbooks. Robert W. Snyder, Manhattan Borough Historian and professor emeritus at Rutgers University, is editing an anthology of New Yorkers' memories of the COVID-19 pandemic for Cornell University Press. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In the middle decades of the twentieth century in New York City, Dubrow's cafeterias in the Flatbush section of Brooklyn and the garment district of Manhattan were places to get out of your apartment, have coffee with friends, or enjoy a hearty but affordable meal. They were grounded in the world of Jewish immigrants and their children, and they thrived in years when Flatbush and the Garment District each had a distinctly Jewish character. The cafeterias were also places where working class and modestly middle class New Yorkers of European ancestry, with few great luxuries in their lives, could enjoy a taste of culinary abundance. Under demographic changes, economic decay and high crime in the 1970s and 1980s, the world that produced Dubrow's came apart. The Brooklyn branch of Dubrow's closed in 1978, the Manhattan branch in 1985. But before Dubrow's cafeterias were shuttered, Marcia Bricker Halperin captured their mood and their patrons in black and white photographs. These pictures, along with essays by the playwright Donald Margulies and the historian Deborah Dash Moore, constitute Marcia's book Kibitz and Nosh: When We All Met at Dubrow's Cafeteria, published by Cornell University Press (2023) and winner of a National Jewish Book Council prize for Food Writing and Cookbooks. Robert W. Snyder, Manhattan Borough Historian and professor emeritus at Rutgers University, is editing an anthology of New Yorkers' memories of the COVID-19 pandemic for Cornell University Press. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, now in its fourth edition.  Jacob, who also co-authored two cookbooks: Grilled Pizzas and Piadinas and The United States of Pizza, teaches and coaches food writers.   “If you are trying to write recipes, you need to take ownership of that recipe, she says. “It's your recipe. It's the way you like it, and that's how you should present it.” Jacob talks about the origins of her love of food, how it relates to her identity, and her take on how cooking, eating and food writing have changed. She also shares cooking and recipe-writing tips, including how using salt relates to both.  Follow @DianneMJacob on Instagram, learn more about her at DianneJ.com, and subscribe to her newsletter on Substack. For more about Dianne Jacob, read the article at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.  

Arguably, no one knows Louisiana food better than Stanley Dry. Having served 21 years of writing the food column for Louisiana Life – as well as having been a contributor to national publications including Food & Wine, Travel + Leisure, The New York Times and the Times' Book review – Dry, who is retiring from writing, also provided the recipes for a published Louisiana Life recipe collection, “The Essential Louisiana Cookbook. ” He joined Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot, to talk food and recipes of many types including his favorites in several categories. It is an engaging interview that covers his experiences at table sides and in his own kitchen and gardens, plus he revels his favorite Louisiana themed dinner. Listen closely and you can hear about his top choice fish dish and a surprise ingredient for crawfish boil.

548. We talk with Allison Alsup and Jessica Kinnison, who run the New Orleans Writers’ Workshop. "Since its founding in Spring 2017, the New Orleans Writers Workshop has aimed to affordably meet the need for quality creative writing classes in the New Orleans community. Joining forces with an ever-growing number of community partners that embraced the venture like only New Orleans can, NOWW has held one-day, two-day, four-week, and nine-week classes at the New Orleans Museum of Art, the New Orleans Center for Creative Arts, A Studio in the Woods, and the Southern Hotel, among other venues, in addition to free workshops at public libraries and in nonprofit or congregate settings, including Orleans Parish Prison, Project Lazarus, and 826 New Orleans... Allison Alsup is an award-winning writer, teacher and editor. Her debut novel, Foreign Seed, is slated for publication by Turner Publishing in August 2024.  She holds an M.F.A. in Fiction from Emerson College.  Her short fiction has won multiple contests and appears, among other places, in the 2014 O'Henry Prize Stories and the U.K.‘s 2018 Manchester Fiction Prize shortlist, her non-fiction in Best Food Writing 2015.... ​Jessica Kinnison's work has appeared in Columbia Journal, Phoebe, Entropy, Juked, and The Southern Humanities Review, among other publications. A 2018 Kenyon Review Peter Taylor Fellow, her story “Star Party” placed second in the 2019 Tennessee Williams Festival Short Short Fiction Contest." This week in Louisiana history. November 11, 1984. Louisiana World Exposition closes with financial loss. This week in New Orleans history. Shortly before 6 p.m. on November 18, 1926, the Orleans-Kenner commuter train was struck and overturned at the Southport crossing by a string of boxcars being back toward the river on a Louisiana Railway and Navigation Company switch track. More than a dozen passengers were injured, though only two of them were taken to the hospital. This week in Louisiana. The 4th Annual Human Horse Races will take place on Nov 23rd, 2023 from 11 – 3 P.M. at Easton Park in MidCity. Website Entry is free. Live music is provided and food and beverages are available. Purchase betting tokens to place donation bets on the horse you think will win the following round. Winners of races receive prizes, and betters get an entry for a chance to win a mega-prize! All donations benefit local animal & wildlife rescue initiatives. The 2023 beneficiary will be Greeno Equine Sanctuary located in Leblanc, Louisiana. Postcards from Louisiana. TBC Brass Band & Hasizzle at Satchmofest in the Old Mint in New Orleans. Listen on Google Play. Listen on Spotify. Listen on TuneIn. The Louisiana Anthology Home Page. Like us on Facebook.   

This public conversation, invited guests to hear Culinary Historian Michael Twitty speak live and in-person during a live podcast hosted by Tanorria Askew and Candace Boyd. Audience members were given a chance to interact with each other and the speakers during a book signing and reception catered by vendors located in The Amp, which is part of the 16 Tech Innovation District. Michael W. Twitty is a culinary historian and food writer who blogs at Afroculinaria.com and has appeared on numerous television programs with hosts including Henry Louis Gates (Many Rivers to Cross) and Michelle Obama (Waffles and Mochi). The Cooking Gene was published in 2017 and traces Michael's ancestry through food from Africa to America and from slavery to freedom. It was a finalist for The Kirkus Prize and The Art of Eating Prize and was a 3rd place winner of Barnes & Noble's Discover New Writer's Awards in Nonfiction. The Cooking Gene won the 2018 James Beard Award for best writing as well as book of the year, making Michael the first Black author so awarded. His piece on visiting Ghana in Bon Appetit was included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. KosherSoul, his follow-up to The Cooking Gene, was published in August 2022 and received the 2022 National Jewish Book Award. Michael can also be found on MasterClass online, where he teaches Tracing Your Roots Through Food. Michael is a National Geographic Explorer, a TED fellow, and a member of the 2022 TIME 100 Next class. He served as a historical consultant on the FX adaptation of Octavia Butler's "Kindred." Kosher Soul

Sandra Gutierrez is visiting us once again! Her new cookbook, Latinísimo: Home Recipes from the Twenty-One Countries of Latin America, is a monumental work with over 300 recipes reflecting the incredible breadth and richness of the culinary traditions of the region. It's filled with history and stories and is an essential resource for every kitchen. Sandra is a journalist, food writer and historian, professional cooking instructor, and author of four cookbooks. She is an expert on Latin American foodways and on the Southern regional cuisine of the United States. She has been awarded the Les Dames D'Escoffier M.F.K. Fisher Grand Prize Award for Excellence in Food Writing and her work has been recognized as part of the permanent FOOD exhibit at the Smithsonian National Museum of American History. She lives in Cary, North Carolina.   SANDRA'S LINKS: Website Books Instagram Facebook Twitter   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

Food is what we all have in common, and often it's what brings us together around the holidays. First released in November 2019, former Washington City Paper food editor Laura Hayes and food journalist Susan Lutz, tell us how writing about food can be a vehicle for staging a scene, accessing difficult topics, or exploring the world around us, and how food writing as a genre has taken on new meaning. Plus, we hear food-related writing from local authors Sherrie Flick and Eric Kozlik.

This week, we bring you a conversation about food memoirs from the recent FT Weekend Festival. Cooking and eating are two of the most sensory and universal experiences we have, which makes food an excellent vehicle for stories. And food memoirs have become an extremely popular genre. Lilah speaks about it with three food-based storytellers: chef and FT columnist Ravinder Bhogal; 19-year-old baker and Instagram star Kitty Tait, who wrote a book about how baking bread saved her life; and Angela Hui, who wrote a popular memoir about growing up in a Chinese takeaway in rural Wales.-------We love hearing from you. You can email us at ftweekendpodcast@ft.com. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.-------Links: -Ravinder's most recent recipe is here: https://on.ft.com/3ZVQiCz-Angela's book is called Takeaway: Stories from a Childhood behind the Counter-Kitty's book is called Breadsong: How baking changed our lives-Kitty is on Instagram @kittytaitbaker-------Special FT subscription offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial, are here: http://ft.com/weekendpodcast.-------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam GiovincoRead a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

 Show NotesSalty: Lessons on Eating, Drinking, and Living from Revolutionary WomenCreative non-fiction and “essays” as a genre“I guess what I was trying to do was come up with ways into the lives of these women who I find interesting. That would also be compelling to someone who had never heard of them.”Dinner partyHannah Arendt and her cocktail partiesA subversive feast among friendsArguing in order to find out what you thinkThinking as a conversation with the selfLove in the specificity of relationshipAmor mundi—love of the world“Loving the world means working on two specific tasks. The first is to doggedly, insist on seeing the world just as it is with its disappointments and horrors and committing to it all the same. The second is to encounter people in the world and embrace their alterity, or difference.”Arendt's “banality of evil”The importance of letter-writing for sharing the self and inhabiting a years-long friendshipEdna Lewis, Freetown, Virginia, and “The Taste of Southern Cooking”Farm-to-table cooking used to be out of economic necessity, not a hip or high fine dining experienceEdna Lewis's Southern identity: "Lewis defines Southern as the experience of an emancipated people and their descendants, a cultural and culinary heritage to be proud of a distinctly American culture. And as she offers definitions, readers are reminded, she's refusing to be defined by anyone but herself.”“What Is Southern?” Gourmet Magazine—reclaiming Southern cooking for Black SouthernersThe Los Padres National Forest Supper ClubBabette's Feast (1987)The menu from Babette's FeastThe place of joy and pleasure in a flourishing spiritual lifeRobert Farrar Capon, The Supper of the LambFood and recognition“Learning how to taste”“Every dinner party is an act of hope.”About Alissa WilkinsonAlissa Wilkinson is a Brooklyn-based critic, journalist, and author. She is a senior correspondent and critic at Vox.com, writing about film, TV, and culture. She is currently writing We Tell Ourselves Stories, a cultural history of American myth-making in Hollywood through the life and work of Joan Didion, which will be published by Liveright.She's contributed essays, features, and criticism to a wide variety of publications, including Rolling Stone, Vulture, Bon Appetit, Eater, RogerEbert.com, Pacific Standard, The Dallas Morning News, The Washington Post, The Atlantic, The Los Angeles Review of Books, Books & Culture, Christianity Today, and others. I'm a member of the New York Film Critics Circle, the National Society of Film Critics, and the Writers Guild of America, East, and was an inaugural writing fellow with the Sundance Institute's Art of Nonfiction initiative. She's served on juries at the Sundance Film Festival, DOC NYC, Sheffield Doc/Fest, the Hamptons International Film Festival, and others, and selection committees for groups including the Gotham Awards and the Sundance Documentary Film Program.In June 2022, her book Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women was published by Broadleaf Books. In 2016, her book How to Survive the Apocalypse: Zombies, Cylons, and Politics at the End of the World was released, co-written with Robert Joustra.I frequently pop up as a commentator and guest host on radio, TV, and podcasts. Some recent appearances include CBS News; PBS Newshour; CNN International Newsroom; BBC America's Talking Movies; NPR's Morning Edition, All Things Considered, On Point, and 1A; HBO's Allen v. Farrow; AMC's James Cameron's Story of Science Fiction; WNYC's The Takeaway; ABC's Religion & Ethics and The Drum; CBC Eyeopener, Vox's Today, Explained and The Gray Area; and many more. For 14 years, until the college ceased offering classes in 2023, she was also an associate professor of English and humanities at The King's College in New York City, and taught courses in criticism, cinema studies, literature, and cultural theory. She earned an M.F.A in creative nonfiction from Seattle Pacific University, an M.A. in humanities and social thought from New York University, and a B.S. in information technology from Rensselaer Polytechnic Institute.You can read my most up-to-date work on my Vox author page, or subscribe to my mostly-weekly newsletter. Production NotesThis podcast featured Alissa WilkinsonEdited and Produced by Evan RosaHosted by Evan RosaProduction Assistance by Liz Vukovic, Macie Bridge, and Kaylen YunA Production of the Yale Center for Faith & Culture at Yale Divinity School https://faith.yale.edu/aboutSupport For the Life of the World podcast by giving to the Yale Center for Faith & Culture: https://faith.yale.edu/give 

Testing ChatGPT's recipe writing skills, transitioning from a blog to a Substack newsletter, and discussing the future of food writing with Dianne Jacob from Will Write for Food. ----- Welcome to episode 420 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Dianne Jacob. ChatGPT, Substack, and the Changing Landscape of Food Writing Dianne Jacob has been an expert in the food writing space for twenty years (she literally wrote the book on it!). We were happy to welcome her back to the podcast to chat about the changing landscape of food writing. In this interview, Bjork and Dianne discuss how AI might alter the food blogging space, and how food bloggers can best position themselves to adapt to these changes. Dianne also shares more about her Substack newsletter, and why she prefers writing for her Substack newsletter to blogging. Both Bjork and Dianne have been in the food writing space for decades now, and it's fascinating to hear them discuss what they think the future of food blogging might look like. Don't miss this episode! In this episode, you'll learn: About Dianne's professional background in food writing. How the food writing space has changed over the last 20 years. How AI (or machine learning) is changing the food writing space. What she learned from testing ChatGPT's recipe writing skills. What recipe attribution currently looks like for ChatGPT and Bard. Why your voice matters more than ever in the food blogging space. Why she transitioned from writing a blog to having a Substack newsletter. What she likes about being a content creator on Substack (spoiler alert: no need for SEO!). How Bjork and Dianne think the food blogging space will change in the coming years. Resources: Dianne Jacob… will write for food Dianne on the Food Blogger Pro Podcast in 2015 and in 2021 Will Write for Food by Dianne Jacob ChatGPT Bard Sally's Baking Recipes The Kitchn Preppy Kitchen Substack David Lebovitz Jeremiah Tower's Out of the Oven Chez Panisse 129: Forging Your Own Path with David Lebovitz Alison Roman's Substack Pinch of Yum's Meal Plans Connect with Dianne via email Follow Dianne on Instagram and Substack Join the Food Blogger Pro Podcast Facebook Group ----- This episode is sponsored by Clariti. Learn how you can organize your blog content for maximum growth by going to clariti.com/food. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

After an illuminating game in which Dave asks Chris to guess which 2023 food trend listicle was written by ChatGPT vs. a real person, they debate the relevancy of food writing in a world ruled by social media and where food media will go from here. Other topics include the diet changes that aging brings, being the Tom Brady of eating, and how to update the James Beard Foundation Awards for our times. Hosts: Dave Chang and Chris Ying Producers: Sasha Ashall, Aleya Zenieris, and Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices