Podcasts about Food writing

Our guest today is Maddy Ballard, sewist, journalist, author. Born in Syracuse, NY, to a Texan father and a Chinese-New Zealander mother, she grew up in Auckland, New Zealand where she lived until she was 22. She then moved to England to pursue a postgraduate degree in English literature at the University of Oxford. Working in England as a journalist after her degree ended, she returned home during Covid, which is when she learned to sew.  After a couple of years working in Auckland, Maddy moved to Wellington to pursue a master's in creative writing, which is when she wrote her book "Patchwork".  She now lives in Melbourne Australia and still works as a journalist -splitting most of her spare timebetween writing and sewing but also loving to sing and cook. (2:00) Born in the US, Maddy's family moved back to New Zealand when she was 4 years old. Why did they make this move?(3:00) who in her family sewed and how did that influence her love for the craft? It started with her grandmother…and a great friend!(3:40) While Maddy was exposed to sewing quite young, she didn't take it up in earnest until she was in her 20's. What was the impetus for this?(5:23) What was her very first sewing project and what are her memories of its creation?(6:20) Maddy is self-taught…how did this work out?(6:40) Maddy calls sewing “magical”. How did sewing provide comfort and stability during the major transitions in her life?(7:52) Maddy talks about her mixed heritage and how it influences her creation choices.(9:37) Maddy talks about her book. How it came together and what started it all.(12:15) Maddy talks about sewing be a way to accept your body. She explains…(14:00) Why does Maddy say that Sewing is an act that helps you believe in the future?(14:47) While researching for her book she found out that sewing was really important to her family. She tells us what she learned and how it touched her.(16:45) Remaking is important to Maddy…she tells a specific story of how this worked for her.(18:52) An advocate for zero waste she talks about sustainability and its challenges.(21:25) Maddy tells us about her work as a journalist. She's focused on food, restaurants and hospitality. Now she's in the bicycle industry!(22:20) Maddy writes, sings, cooks and sews. Is it hard to balance it all?(23:13) Maddy talks about sewing as a form of self-expression and how it's influenced her own projects.(24:23) What's she working on now?(25:14) What's next and what are her dreams? There could be a novel…and a quilt in her future!(27:36) Is there a question we didn't ask?(27:55) Where can you find her book Patchwork - A Sewist's Diary?(28:20) How can you reach Maddy? Instagram @MaddyBallard 27 Be sure to subscribe to, review and rate this podcast on your favorite platform…and visit our website sewandsopodcast.com for more information about today's and all of our Guests.

Join the conversation with Britain's beloved food writer, Diana Henry, as she discusses her experiences, culinary philosophies, and her new book 'Around the Table: 52 Essays on Food and Life.' Learn about her background, writing process, family influences, and the importance of simplicity and connection in cooking. From her sons' cooking adventures to her candid insights on the challenges and joys of food writing, this episode offers an intimate look into Diana's world. Discover her favorite dishes, memorable meals, and personal stories that continue to shape her culinary journey.   Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Melissa Febos is the author of The Dry Season: A Memoir of Pleasure in a Year Without Sex, available from Knopf. Febos is the national bestselling author of five books, including Abandon Me, Girlhood—which won the National Book Critics Circle Award in Criticism, Body Work: The Radical Power of Personal Narrative, and, most recently, The Dry Season. Her awards and fellowships include those from the Guggenheim Foundation, LAMBDA Literary, the National Endowment for the Arts, The British Library, The Black Mountain Institute, MacDowell, the Bogliasco Foundation, The American Library in Paris, and others. Her work has appeared in The Paris Review, The New Yorker, The Sun, The New York Times Magazine, The Best American Essays, Vogue, The Best American Travel and Food Writing, and New York Review of Books. Febos is a Roy J. Carver Professor at the University of Iowa, where she teaches in the Nonfiction Writing Program. She lives in Iowa City with her wife, the poet Donika Kelly. *** ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Otherppl with Brad Listi⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ is a weekly podcast featuring in-depth interviews with today's leading writers. Available where podcasts are available: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, etc. Get ⁠⁠⁠⁠⁠⁠⁠⁠How to Write a Novel,⁠⁠⁠⁠⁠⁠⁠⁠ the debut audio course from DeepDive. 50+ hours of never-before-heard insight, inspiration, and instruction from dozens of today's most celebrated contemporary authors. Subscribe to ⁠⁠⁠⁠⁠⁠⁠Brad's email newsletter⁠⁠⁠⁠⁠⁠⁠. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Support the show on Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merch⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email the show: letters [at] otherppl [dot] com The podcast is a ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠proud affiliate partner of Bookshop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, working to support local, independent bookstores. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. In today's episode, we have a great conversation with Elyse Inamine. Elyse is a journalist who worked at Tasting Table and Food & Wine before serving as restaurants editor at Bon Appétit. She's also the coauthor of For the Love of Kewpie: A Cookbook and Celebration, which, as the name suggests, is a celebration of one of the world's finest condiments. We talk about Elyse's journalism career and book work before digging into some of her recent stories.

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. This episode takes you to our summit Chefs Change the World, in partnership with Organic Valley and the James Beard Foundation. Our first conversation  with Florence Fabricant (The New York Times) and our own Danielle Nierenberg. They reflect on food writing, restaurants, and responsibility. Then, Ruth Reichl (Gourmet Magazine) and Priya Krishna (The New York Times) discuss the power of storytelling, criticism, and kitchens as engines of change. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Adam Gopnik takes us on a tour of great food writing from the New Yorker in celebration of the magazine's centennial. We hear A.J. Liebling's tip for finding a good restaurant in Paris, M.F.K. Fisher's fantasy about potato chips and Calvin Trillin's obsession over constructing the perfect bagel. Plus, Matt Goulding shares why paella is a hotbed of controversy; we explain why a cold oven is the secret to the best creme brûlée; and Christopher Kimball and Sara Moulton answer your questions and share their favorite things to do with tomatoes.Get this week's recipe for Cold-Oven Crème Brûlee here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Mahira Rivers. Mahira is a journalist and former Michelin Guide inspector. She's also the author of the must-read Substack Sweet City, which covers the bakery and dessert scene in New York City with a critical eye. In this episode we discuss so many terrific recent stories in the food world, including Mahira's epic quest to name the 21 best croissants in New York City right now. We go behind the scenes on her five-plus years at Michelin and talk a bit about writing on Substack. We're all big fans of Mahira's work, and it was a joy having her in the studio.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.Featured on the episode:The 21 Best Croissants in New York City Right Now [NYT]TikTok Chefs Have Upstaged Their Clients [NY Mag]You Asked for My Restaurant Recommendation. Now Go to the Restaurant. [Food Time with Matt Rodbard]Liquid Death: From Hardcore to Cringe [Snaxshot]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This audio was recorded almost a full year ago and was never released, so here's an hour of random conversations about food, writing, and Pokemon.   Visit our website WanderfulPod.com  We have merchandise, such as T-Shirts, Hoodies, and Stickers.  Here you can also find all the info you may need about the show.   Want to introduce someone to the show but don't know where to start. Send them this link https://www.wanderfulpod.com/where-to-start  Here you'll find a curated list of episodes and descriptions that are great places to start!   You can find us on Facebook, Instagram, and Twitter @WanderfulPod   Tweet at us using #WanderfulPod to possibly have your name featured in the show as a character or something like that.   Have an interesting, fun, or wacky idea for an item for me to sell to the characters on the show? Whether its a weapon, a piece of armor, an accessory, or whatever, email it to us at wanderfulpod@gmail.com.   If you like the show, don't forget to tell your friends about us!   Music by Landon Grey: Instagram: @cre8_lag.   Thumbnail Art by Tyler DeSoto: Instagram: @deseauxteaux Art Instagram: @ScentOfAGoblin   Cover Art by Jayla Jones: Instagram: @jaylamaejones Portfolio: jaylajones.squarespace.com

Today on the show, we have a great conversation with Austin Tedesco. Austin is head of business development at Substack, but we think of him even more as an infinitely curious restaurant superfan. He's worked as a line cook and dines out with the frequency of our best critics. He writes about it all on his own Substack, Bangers & Jams, and we talk about his journey from NBA reporter to restaurant professional to helping promote the growth of authors on the Substack platform. Is Substack the future of food media? It's still early to say, and Austin gives some insight into how it all works. Read: Knife myths and realitiesSUPPORT A FEW OF OUR FAVORITE FOOD SUBSTACKS:SnaxshotThe Party CutDavid Lebovitz La BriffeSweet CityHome Cook with Karolyn PhoVittlesEverything CookbooksThe AngelRobert Sietsema's New YorkNonglutenA Newsletter by Alison RomanExpress CheckoutKitchen ProjectsCake ZineFood Time with Matt RodbardGet your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Tammie Teclemariam. Tammie writes as the Underground Gourmet at New York magazine and combs the city for the most exciting new and historical restaurants. We cover so many topics in this episode, including New York City's frozen yogurt boom, international chain restaurants, and whether Gen Z is really opposed to keeping a bar tab going. We also talk about the recent New York Times 100 Best Restaurants list as well as what Tammie is enjoying in the NYC food scene.Featured on the episode:7 New York City Slices in 5 Hours [Food Time with Matt Rodbard]This City Is Ready for Some Fro-Yo [New York Magazine]Gen Z Doesn't Want to Start a Bar Tab [NYT] A Chain Opening That's Worth Getting Excited About [New York Magazine] 100 Best Restaurants in New York City [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Jaya Saxena. Jaya is a correspondent at Eater, covering many topics including labor, queer food culture, and “why American potato chips are so boring.” She also serves as the series editor for the Best American Food and Travel Writing anthology, which has a new edition edited by Bryant Terry dropping in the fall.In this great episode, we talk about Jaya's career writing about the world of food, including her memorable piece for Eater, “The Food That Makes You Gay.” We also go over some recent stories and play the game “What would you pitch 1997 Graydon Carter?” That is, Jaya considers her dream no-budget reporting assignment.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Featured on the episode:Thomas Keller asked me to leave the French Laundry [SF Chronicle]We've All Been In Thomas Keller's Courtyard [Substack]The 22 Best Pizza Places in New York Right Now [New York Times]The Food That Makes You Gay [Eater]The Best American Food and Travel Writing 2025TASTE on YouTubeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, cohost Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. On today's episode we have an amazing conversation with David Farley. Farley's a longtime food and travel writer with stories in the New York Times, Wall Street Journal, Afar, and many other publications. He's the author of An Irreverent Curiosity: In Search of the Church's Strangest Relic in Italy's Oddest Town and we talk about some recent food writing and David's many travels. We also played “What would you pitch 1997 Graydon Carter?” That is, David considers his dream no-budget reporting assignment. Featured on this episode:This Is the Secret Michelin-Star Capital of the World [Afar]Is This the New Cocktail Capital of Europe? [NYT]The Dish Worth Traveling to Vietnam For (and It Isn't Pho) [Afar]Welcome to Reno, the Mighty Mecca of All-You-Can-Eat Sushi [NYT]Lucien Smith Gets a Job [NY Mag]Everyone Who Invented the Everything Bagel [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe. Every couple of weeks, cohost Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our next guest is Kat Kinsman, executive features editor at Food & Wine. Kat is an absolute legend in the game and has been at the center of food media for nearly two decades. In this episode, we talk about Kat's journalism career, her current media diet, and some favorite stories we've been reading lately. We also played “What would you pitch 1997 Graydon Carter?” That is, Kat considers her dream no-budget reporting assignment. It's a deeply personal conversation, and you should check it out. Featured on this episode:Subscribe to TASTE [YouTube]A Shadow Hanging Over Europe: ‘A Taste of Italy' From New Jersey [NYT]“Not Too Sweet” or Too Sweet to Fail? [TASTE]Where'd You Go, Chef Rocco DiSpirito? [Food & Wine]Do You Eat Clockwise, Top-Down, or Bite-By-Bite? [Best Food Blog]Tinfoil Swans [Apple] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome, writers and book lovers. The Bleeders is a podcast about book writing and publishing. Make sure you subscribe to the companion Substack: https://thebleeders.substack.com/welcomeToday's guest Alissa Wilkinson wrote her book Salty during the first year of the pandemic, which left its mark on both the process and the content. Alissa tells us about how Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women and her first book came to be and a little bit about her current Joan Didion-related project. We also talked about how book writing fits in amid her daily journalism grind, her unique publishing path from academic to more traditional, and more in today's episode. Follow Alissa on Instagram @alissawilkinson.The Bleeders is hosted by Courtney Kocak. Follow her on Instagram @courtneykocak and Bluesky @courtneykocak.bsky.social. For more, check out her website courtneykocak.com.Courtney is teaching some upcoming workshops you might be interested in:Land Big Bylines by Writing for Columns: https://writingworkshops.com/products/land-big-bylines-by-writing-for-columns-zoom-seminarThe Multi-Passionate Writer's Life: https://writingworkshops.com/products/the-multi-passionate-writers-life-zoom-seminar-with-courtney-kocakHow to Build a “Platform” for Writers Who Shudder at the Thought: https://writingworkshops.com/products/how-to-build-a-platform-for-writers-who-shudder-at-the-thought-zoom-seminarPodcasting for Writers: How to Start, Sustain & Grow Your Podcast: https://writingworkshops.com/products/podcasting-for-writers-how-to-start-sustain-grow-your-podcast-4-week-zoom-workshop

We're excited to launch a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe! Every couple of weeks, cohost Matt Rodbard will invite a journalist or cookbook author to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our first guest is a special one: Eric Kim is a writer and columnist at the New York Times and a great consumer of food writing. In this episode, we talk about Eric's media diet, discuss a few favorite stories, Eli Sussman taking over as NYT restaurant critic, and ask the big question: What would you pitch 1997 Graydon Carter? That is, Eric considers his dream no-budget reporting assignment.You can check out the full episode on YouTube now.Featured on this episode:Steak Fries: Deservedly Reviled or Underappreciated Edible Spoons? [NYT]What Can't Jerk Do? [TASTE]Chef Eli Sussman Named NYT Restaurant Critic [Instagram]Lessons From Germany on a Better Bratwurst [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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!

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 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

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