Podcast appearances and mentions of francisco migoya

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Best podcasts about francisco migoya

Latest podcast episodes about francisco migoya

The CHEF Radio Podcast
Revolutionizing Food: Nathan Myhrvold's Insights on Modernist Cuisine and Technology

The CHEF Radio Podcast

Play Episode Listen Later Jun 17, 2024 80:59


Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen. (00:00:00) Intro (00:08:20) Approach to Writing Modernist Cuisine (00:13:08) The Pioneering Chefs of Modernized Cooking (00:18:42) Nathan's Stephan Hawking Story (00:24:25) From Microsoft to the Kitchen (00:32:22) Where Nathan's Inner Drive Comes From (00:36:30) The Mind Blowing Photography Behind The Modernist Series (00:42:51) Francisco Migoya and His Pivatol Roll In the Series (00:45:52) Razza Pizza and other Restaurant's Approach to Pizza (00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes (01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen  A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.

Menu Feed
Cardamom, caviar and other trends from the National Restaurant Show

Menu Feed

Play Episode Listen Later May 28, 2024 28:39


This week on Menu Talk, your hosts, Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, caught their breath after a whirlwind long weekend at the National Restaurant Association Show in Chicago, and they shared insights into what they saw and tasted there. Pat was struck by the prevalence of cardamom on the show floor, including in an Indian lassi and a new soda flavor from Tractor Beverage Co. Bret noticed sprouted coffee, green coffee that is treated with moisture, time, and controlled temperature so that it sprouts, resulting in coffee that is lower in acid and less bitter. Their colleagues at the show came across a wide variety of boba drinks, but Pat and Bret were more struck by the presence of caviar and caviar-like items, like Australian finger limes with pulp that bursts in a way similar to good fish roe, and other popping spherical food, such as encapsulated and flavored fortified fish broth that provided a lower-cost option for attractive presentations. Caviar has become an increasingly popular embellishment at full-service restaurants, even in fairly casual venues. Pat also sampled dulse, a seaweed that she said tastes like caviar. Restaurant Show attendees also often get invited to other events in Chicago, especially if they're members of the media, and Pat and Bret both attended one by Unilever Food Solutions at fine-dining restaurant Esmé, where they were presented with a multicourse meal that, apart from being beautiful, interactive and delicious, represented some of the broad trends that Unilever explained to the guests. And finally Bret played clips from his interview with Nathan Myhrvold, author of the food encyclopedia “Modernist Cuisine” and subsequent books, including his latest, “Modernist Bread at Home,” co-written with Francisco Migoya. Myhrvold debunked some common myths about bread baking, and our hosts learned that over-proofed bread doesn't need to be thrown away: It can be saved. Listen to the podcast to find out how.

Let's Dig In with Chef Rich Rosendale
Episode 54 - Francisco Migoya

Let's Dig In with Chef Rich Rosendale

Play Episode Listen Later Feb 21, 2024 59:45


Join host Rich Rosendale, certified master chef, and co-host Ian Navaro on the 'Let's Dig In Podcast' for a riveting episode featuring Chef Francisco Migoya. Together, they uncover the essence of culinary innovation and delve into Francisco's latest adventure at Noma with René Redzepi. In this episode, we explore Francisco's impactful journey in the culinary world, his role in shaping the future of food at Noma, and the insights from his pioneering work. Rich and Ian bring to light the creativity, challenges, and triumphs that define Francisco's approach to modern gastronomy. Thanks to our sponsors, Ovention Ovens, Dry Ager, Miele, and Waring, for supporting our culinary explorations. Tune in for a feast of inspiration and discovery, where food transcends the boundaries of taste and enters the realm of art and innovation.

INGRID Y TAMARA EN MVS 102.5
Aida Cuevas nos invita a su próximo concierto - 09 Feb 24

INGRID Y TAMARA EN MVS 102.5

Play Episode Listen Later Feb 9, 2024 127:01


Hoy con Ingrid y Tamara en MVS, “Sephora kids” la nueva tendencia en redes que pone en alerta a las adolescentes, donde menores de edad se sumergen en el mundo del maquillaje y productos de cuidado de la piel, por eso, la Dra. Annel Villagrana nos dice a qué edad es recomendable comenzar con estos productos. Platicamos con la gran cantante Aida Cuevas, nos cuenta sobre su próximo concierto “Celebrando el Día del amor”, el 14 de febrero en el Teatro Metropolitan. Hoy es el Día mundial de la pizza, para hablarnos de esta celebración, el chef Francisco Migoya nos explica los mitos de esta deliciosa comida. La pregunta del día es: ¿Qué características de tus papás te da miedo adquirir? Se acerca el festival M Jazz y el director de este gran evento Jordi Funtanet, nos da todos los detalles. La actriz y escritora Verónica Langer, nos presenta su nueva novela “Las larvas”. También, conversamos con el actor Solkin Ruz, sobre la puesta en escena “MMF: amor, deseo, apego y la gente que no entienda la diferencia”, una historia que te enseñara la importancia de la comunicación en pareja. Conéctate con Ingrid y Tamara en MVS, de lunes a viernes, de 10:00 AM a 1:00 PM por MVS 102.5 FM.See omnystudio.com/listener for privacy information.

FOOD and WINE with CHEF JAMIE GWEN

Chef Francisco Migoya of Modernist Cuisine sits down again to dish on everyone's favorite food…Pizza! Modernist Pizza; 1700 pages in 3 Volumes with over 1000 recipes digs deep into the history, culture and worldwide love for pizza and Francisco is a most tremendous talent, you won't want to miss the conversation. Also, Danielle Oron talks “Food You Love” but elevated! And I have a Lesson in Pesto for you.

FOOD and WINE with CHEF JAMIE GWEN

FRANCISCO MIGOYA waxes poetic on Chocolate ELIZABETH BARBONE bakes for us in Paleo style MAGIIE MISTAL Career Coach, shares motivational tips to inspire you to be the best YOU.

FOOD and WINE with CHEF JAMIE GWEN

FRANCISCO MIGOYA of Modernist Cuisine delves into the art and science of bread and ANDREW KERR enlightens us to the marvels of Manuka Honey, plus we dish on Hasselback everything.

FOOD and WINE with CHEF JAMIE GWEN

Chef Francisco Migoya of Modernist Cuisine sits down again to dish on everyones favorite food… Pizza. Modernist Pizza. 1700 pages in 3 Volumes with over 1000 recipes, digs deep into the history, culture and worldwide love for pizza and Francisco is the most passionate Chef…Please tune in. Also, Mixologist Tony Abou-Ganim is forecasting the year in Cocktails and Lisa Lynn, metabolic expert, talks the on-trend Cleanse.

FOOD and WINE with CHEF JAMIE GWEN

Chef Francisco Migoya of Modernist Cuisine sits down again to dish on everyones favorite food… Pizza. Modernist Pizza. 1700 pages in 3 Volumes with over 1000 recipes, digs deep into the history, culture and worldwide love for pizza and Francisco is the most passionate Chef…Please tune in. Also, Mixologist Tony Abou-Ganim is forecasting the year in Cocktails and Lisa Lynn, metabolic expert, talks the on-trend Cleanse.

Así las cosas
La pizza original de diferentes formas; un lienzo en blanco que permite desarrollar la creatividad culinaria

Así las cosas

Play Episode Listen Later Aug 9, 2022 16:06


Chef Francisco Migoya, coautor de Modernist Bread (2017) y Modernist Pizza

Así las cosas con Carlos Loret de Mola
#Entérate con Francisco Migoya

Así las cosas con Carlos Loret de Mola

Play Episode Listen Later Aug 4, 2022 11:43


Libro Modernist Pizza

Talk Radio Europe
Francisco Migoya – Modernist Pizza… with TRE´s Hannah Murray

Talk Radio Europe

Play Episode Listen Later May 16, 2022 19:17


Francisco Migoya - Modernist Pizza... with TRE´s Hannah Murray

Cooking Issues with Dave Arnold
Modernist Pizza with Francisco Migoya

Cooking Issues with Dave Arnold

Play Episode Listen Later Feb 22, 2022 60:47


Francisco Migoya, head chef at Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza, joins the show for a lively discussion on, you guessed it, pizza. See acast.com/privacy for privacy and opt-out information.

Science Friday
Pizza Science, Remembering E.O. Wilson And Richard Leakey. Jan 7 2022, Part 2

Science Friday

Play Episode Listen Later Jan 7, 2022 53:20 Very Popular


How A Former Microsoft Exec Mastered The Perfect Slice—Using Science Who doesn't love pizza? It's a magical combination of sauce, cheese, crust, and maybe even a topping or two. Depending on where you eat it, the ratio of sauce and cheese and toppings changes: Neapolitan, NY Style, and Chicago Deep Dish each have a slightly different recipe. And different methods of baking impart their signature flavor on the end result—whether that's coal, wood, or gas-fired ovens. Nearly every country in the world has some type of variation on the classic. Author Nathan Myhrvold visited over 250 pizzerias all over the world to appreciate their differences. Then he made over 12,000 pizzas, using physics and chemistry to tweak each one slightly. Myhrvold and his co-author, chef Francisco Migoya wrote all about the gourmand experiment in a three-volume, 35-pound set of beautifully illustrated and painstakingly researched books. Ira talks with Nathan Myhrvold, former CTO at Microsoft, founder of Intellectual Ventures and Modernist Cuisine about his discoveries and his most recent book, Modernist Pizza. E.O. Wilson's Indelible Mark On Ecology Ecologist and ant biologist Edward O. Wilson (often called E. O. Wilson) died December 26, at the age of 92. Though he was known for his study of ants and their social behavior, his impact extended much further—from sociobiology, the study of the influence of genetics on behavior, to the way science was taught and understood. His writing twice won the Pulitzer Prize. Wilson appeared on Science Friday many times. In this short remembrance of Wilson, Ira replays selections from past conversations with the scientist, recorded between 2006 and 2013.   The Fossil—And Family—Records Of Richard Leakey Paleoanthropologist Richard Leakey died on January 2 at the age of 77. The Kenyan conservationist and fossil hunter was the son of paleoanthropologists Louis and Mary Leakey, who helped redefine the early parts of the human family tree. Richard was part of the team that discovered ‘Turkana Boy,' a Homo erectus skeleton—one of the most complete early hominin skeletons ever found. In later years, he was the director of the National Museum of Kenya, the head of the Kenya Wildlife Service, helped found a political party, and led the Kenyan Civil Service in the midst of an anti-corruption campaign. In this edited interview from 2011, Leakey describes his work in the field, his famous fossil-hunting lineage, and his desire to convince skeptics of the reality of human evolution.  

Monocle 24: The Menu
What you didn't know about pizza

Monocle 24: The Menu

Play Episode Listen Later Dec 10, 2021 30:00


Modernist Cuisine's Francisco Migoya on what he learned while creating ‘Modernist Pizza', his comprehensive book about one of the world's favourite dishes. Plus: food-technology innovation at Helsinki's Slush start-up gathering and the week's top food-and-drink headlines.

Modernist Pizza Podcast
Pizza Unfit For A Queen

Modernist Pizza Podcast

Play Episode Listen Later Nov 1, 2021 40:25


Welcome to the Modernist Pizza Podcast. This is episode 1: “The Myth of Margherita and the Transmutation of Pizza History”.Along with Nathan Myhrvold, founder of Modernist Cuisine, and its head chef Francisco Migoya, who together co-authored Modernist Pizza, a seventeen hundred page book about the art, history and science of pizza—we'll chew over the world's most popular food, with the people who have been part of its storied past, and are shaping its yet to be told future.Each slice of this series examines a different piece of pizza, from its origins to evolution, deep dives into flour, sauce, and cheese, as well as the proliferation of regional styles and its boundless global influence. From Naples to New York City, South America to Japan, pop-ups to frozen mail-order pies, listen in as we talk to experts, enthusiasts, and the pizza elite who have put this humble pizza pie on the map. See acast.com/privacy for privacy and opt-out information.

In the Kitchen with Bret Thorn
Francisco Migoya, coauthor of Modernist Pizza, shares the myths, legends and styles of the world's most popular flatbread

In the Kitchen with Bret Thorn

Play Episode Listen Later Oct 22, 2021 40:04


Sourdough starter doesn’t necessarily improve with age. In fact, the starter changes all the time, anyway, depending on the air around it and the flour that you feed it, according to Francisco Migoya, the head chef of Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza. “Whatever that sourdough starter was 100 years ago, there’s nothing remotely even the same in the present one,” he said. Originally from Mexico City, Migoya studied gastronomy at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and then moved to the United States, where he went on to work as pastry chef in some of the country’s great restaurants, including being executive pastry chef of The French Laundry and Bouchon Bakery in Yountville, Calif. He also was an instructor at The Culinary Institute of America in Hyde Park, N.Y., before joining Modernist Cuisine, Nathan Myhrvold’s research firm that had already produced the epic tome on the latest cooking techniques, which has the same name as the company. Migoya co-authored subsequent books, including Modernist Pizza, which was released on Oct. 5. It turns out there’s a lot to know about pizza; the book is three volumes long and traces the foods history, from its relatively recent origins in Naples, Italy, in the late 19th Century, to the cholera epidemic that drove Neapolitans across the seas, bringing their culinary customs with them. Migoya says the United States has the widest variety of pizza types in the world. “It’s a very interesting phenomenon to see what we’ve done here with the simple combination of dough, sauce and cheese,” he said.

Cooking with Bruce and Mark
All About Making The Best Pizza, Our One-Minute Cooking Tip, An Interview with Francisco Migoya, MALK, Foie Gras, And More!

Cooking with Bruce and Mark

Play Episode Listen Later Oct 18, 2021 32:08


Welcome to the magazine format cooking podcast, COOKING WITH BRUCE AND MARK. Join us, Bruce Weinstein and Mark Scarbrough, authors of over thirty-five cookbooks, for a rousing discussion of food and our personal-best cooking tips. This podcast episode is a crowded one about pizza, plus some other tips and tricks in the kitchen. We're so pleased to have Francisco Migoya on the show, the co-author of MODERNIST PIZZA, to help us understand the best ways to get the best pie. And isn't that what life is about? Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:22] Our own tips for making the best pizza in the oven or on the grill. [10:07] Our One-Minute Cooking Tip: use scissors instead of a knife for a lot of jobs in the kitchen. [11:23] Bruce's mind-blowing interview with Francisco Migoya, co-author of MODERNIST PIZZA [28:27] What's making us happy in food: MALK and dinner parties with foie gras!

SoCal Restaurant Show
Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two

SoCal Restaurant Show

Play Episode Listen Later Oct 17, 2021 11:57


Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists. “It's the ultimate deep dive into one of the world's most beloved foods. … Continue reading → The post Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two appeared first on SoCal Restaurant Show.

SoCal Restaurant Show
Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One

SoCal Restaurant Show

Play Episode Listen Later Oct 17, 2021 12:46


Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It's the ultimate deep dive into one of the world's … Continue reading → The post Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One appeared first on SoCal Restaurant Show.

Industry Night with Nycci Nellis
Neapolitan, By The Slice or Deep Dish - A Modernist View of Pizza

Industry Night with Nycci Nellis

Play Episode Listen Later Oct 12, 2021 51:22


Is Pizza subjective. Does where you grow up dictate your pizza taste? New York by the slice, soupy Neopolitan, New Haven or Detroit style pizzas. Who better to do a deep dish with than Modernist Pizza co-author, FRANCISCO MIGOYA? And, Indie Chefs Community (ICC) is coming to DC for a collaborative Chefs Week dinner series, Grover Smith the founder has all the details. That's Industry Night on Real Fun DC.

La F*****g Condición Humana

Hacer un pan es como la explosión del Big Bang. ¡Burbujas! ¡Levaduras! ¡Bacterias! Te lo cuenta Francisco Migoya, autor de «la bibilia del pan». El pan es también un juguete de la moda. Antes el pan blanco era de ricos y exquisitos, ahora es de pobres e indocumentados. Y a la vez llevamos el pan en lo más hondo de nuestras entrañas. ¿Será porque es como nuestra madre? ¿O porque llena muchos de nuestros vacíos emocionales?Encuéntranos en elextraordinario.comY sígenos en:Instagram @elextraordinario.wtfTwitter @extraordinarioTiktok @el_extraordinario

Menu Feed
How Modernist Cuisine's Francisco Migoya is changing the pizza world

Menu Feed

Play Episode Listen Later Sep 16, 2021 36:41


Francisco Migoya, head chef at Modernist Cuisine in Seattle, spent the last four years traveling the world on a pizza quest. He and his team visited 250 pizzerias, ate 800 pizzas on the road and baked 12,000 pies in the Modernist Cuisine Labs. The result? A three-volume tome called Modernist Pizza, making its publishing debut on Oct. 5.

The Shameless Chef
Bonus: Modernist BreadCrumbs

The Shameless Chef

Play Episode Listen Later Aug 19, 2021 60:25


Modernist BreadCrumbs is a special series created in collaboration with Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya. The show takes a new look at one of the oldest staples of the human diet: bread. Dive into the microbial world, heritage grains, flatbreads, and breads with holes, and also step back and look at the ways bread intersects with culture, fermentation, immigration, art, and tradition. Subscribe to Modernist BreadCrumbs on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). If your food media diet is fueled by HRN, sustain the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate. 

Pizza Talk With Me
Pizza Talk With Me Episode 14: Altoona Hotel Pizza Review

Pizza Talk With Me

Play Episode Listen Later Aug 13, 2021 25:00


Well, the fates have conspired once again to deliver a majestic pizza miracle to our humble doorstep. That's right, a few days ago I received a text to “check my doorstep” where there was a suspicious package sitting. I figured we were beyond the days of “see something, say something” so I scooped up the package and unraveled it with excitement. My prize? Two day old slices of Altoona Hotel Pizza, straight from Altoona. Christa and I couldn't wait to dig in. We recorded a live episode of the podcast so our reactions are fresh out of the oven. Join us on our journey as we dissect Altoona Hotel Pizza, admire its character and sturdiness.As you can see from the picture above, the pizza is a Sicilian style slice. There's a thin layer of sauce, a green pepper and then it's covered with a few slices of impenetrable American cheese. The cheese forms a protective layer around the pizza, like a tarp covering a classic car from the elements in a suburban driveway. Our Order24 hour old slice of Altoona Hotel PizzaAltoona Hotel Pizza NewsAltoona Hotel Pizza via PGH City Paper - Ryan Deto does a deep dive on the origin of Altoona Hotel Pizza, including its origin of creation dating back to 2013.Join the Pizza Walk With Me Discord to talk about all things pizza with your new pizza besties! Listen on Apple PodcastsListen on SpotifyListen on Google PodcastsFind your pizza date with Pizza Date With MeOur OrderPizzeria Davide Old World Style PizzaThe Lebanon Sweet Bologna & Hot Pepper Relish PizzaThe house saladA secret meatball dish!Pizza NewsThe Best Pizza City in America is Portland, Oregon - We can't go one episode without discussing a list anointing a new city the pizza capitol of the world. This week we discuss how Nathan Myhrvold and Francisco Migoya ate their away through a handful of cities to decide the best pizza city. They of course missed out on Pittsburgh, but that's okay, because I already documented the next generation of Pittsburgh Pizza in my Guidebook. East End Brewing Opens Up Permanent In-House Pizzeria, East End Chewing - East End Brewing has been a staple in the Pittsburgh beverage scene since I can remember. They are always celebrating every aspect of the city in unique ways. Ways that don't seem pandering, they love the city with such earnestness. They've been experimenting with serving pizzas throughout the pandemic and have decided to make the move permanent. Much like their series of beers for each Pittsburgh neighborhood, it sounds like each week they'll have a new pizza for a specific Pittsburgh neighborhood. Excited to drink the Bloomfield Pizza with an Italian Pilsner!Chuck E Cheese Frozen Pizza Arrives in Krogers Across the Country - Take the rate's pizza home with you! It even has tickets in it!Questions We AnswerWhat is the best cold one to have with a pizza?Can dogs eat pizza?What is the opposite of pizza?When are we doing a Sir Pizza episode?and more!Join the Pizza Walk With Me Discord to talk about all things pizza with your new pizza besties! Listen on Apple PodcastsListen on SpotifyListen on Google PodcastsFind your pizza date with Pizza Date With Me

Chefs Without Restaurants
From Award-Winning Pastry Chef to Corporate Chef - Bill Corbett Talks About the Transition to Salesforce's Head of Culinary

Chefs Without Restaurants

Play Episode Listen Later Jul 27, 2021 56:37 Transcription Available


This week my guest is Bill Corbett. Many people know him from his years working as a pastry chef with people like Sam Mason, Wylie Dufresne, Lincoln Carson, Michael Mina, and Daniel Patterson. But he left the world of pastry behind and is currently the executive chef and head of culinary at Salesforce. Bill has been recognized as the Best Pastry Chef 2011 from San Francisco Magazine, and in 2013 he was selected as one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine.We talk about the transition from being a restaurant pastry chef, to overseeing Salesforce's Ohana floor kitchens and barista programs across the company's global towers. There are a lot of changes that come with a change like this. Bill discusses learning to be a better leader, and stepping away from the food.We also talk about punk rock, and Brooks Headley, and hear about how the Killed by Dessert events came to be. If you've never heard of them, they were a series of collaborative dessert events he did with Christina Tosi, Lincoln Carson, Francisco Migoya, Michael Laiskonis, and Brooks Headley. If you're a fan of pastry chefs, or want to hear about transitioning into the corporate food world, this episode's for you. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Bill Corbett===========Bill's InstagramBill's TwitterKilled by Dessert - Check out the video================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Pizza Talk With Me
Pizza Talk With Me Episode 13: Pizzeria Davide in the Strip District

Pizza Talk With Me

Play Episode Listen Later Jul 20, 2021 53:07


In this episode we declare Pizzeria Davide the official pizza of the Dogs Day of Summer. This is an elusive prize for pizzerias because eating a hot slice of pizza on a sweltering day may be overwhelming. But because Pizzeria Davide uses such fresh, delicious, ingredients their pizza is instantly refreshing. I could blend this up and drink it like a pizza smoothie!Our OrderPizzeria Davide Old World Style PizzaThe Lebanon Sweet Bologna & Hot Pepper Relish PizzaThe house saladA secret meatball dish!Pizza NewsThe Best Pizza City in America is Portland, Oregon - We can't go one episode without discussing a list anointing a new city the pizza capitol of the world. This week we discuss how Nathan Myhrvold and Francisco Migoya ate their away through a handful of cities to decide the best pizza city. They of course missed out on Pittsburgh, but that's okay, because I already documented the next generation of Pittsburgh Pizza in my Guidebook. East End Brewing Opens Up Permanent In-House Pizzeria, East End Chewing - East End Brewing has been a staple in the Pittsburgh beverage scene since I can remember. They are always celebrating every aspect of the city in unique ways. Ways that don't seem pandering, they love the city with such earnestness. They've been experimenting with serving pizzas throughout the pandemic and have decided to make the move permanent. Much like their series of beers for each Pittsburgh neighborhood, it sounds like each week they'll have a new pizza for a specific Pittsburgh neighborhood. Excited to drink the Bloomfield Pizza with an Italian Pilsner!Chuck E Cheese Frozen Pizza Arrives in Krogers Across the Country - Take the rate's pizza home with you! It even has tickets in it!Questions We AnswerWhat is the best cold one to have with a pizza?Can dogs eat pizza?What is the opposite of pizza?When are we doing a Sir Pizza episode?and more!Join the Pizza Walk With Me Discord to talk about all things pizza with your new pizza besties! Listen on Apple PodcastsListen on SpotifyListen on Google PodcastsFind your pizza date with Pizza Date With Me

Tim Ben & Brooke: The GTF Podcast
Best Pizza Town In America TBB Extra Podcast 7-19-21

Tim Ben & Brooke: The GTF Podcast

Play Episode Listen Later Jul 19, 2021 15:49


The best pizza city in America is Portland, Oregon!? That's according to the authors of the upcoming Modernist Pizza, Nathan Myhrvold and Francisco Migoya, who ate almost 400 pies from coast to coast to come to that conclusion. We challenge this claim by naming our favorite pizza joints around Phoenix Recorded Monday July 19, 2021 with Tim Hattrick, Ben Campbell, Brooke Hoover and Barrel Boy

The Pizza Podcast
THE PIZZA PODCAST #7 Francisco Migoya of Modernist Cuisine

The Pizza Podcast

Play Episode Listen Later May 20, 2021 98:03


ABOUT FRANCISCO MIGOYA THE COOKING LAB HEAD CHEF Francisco Migoya is the co-author of Modernist Bread and leads the Modernist Cuisine culinary team as head chef. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef (2013). Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

Food Is Culture | A Podcast
#2 - Chef Thor Pannek | Artisan Breads, Cold Cuts, & Miracoli (German Kraft Dinner)

Food Is Culture | A Podcast

Play Episode Listen Later Nov 24, 2020 49:52


Today's guest is a true bread artisan, a master bread baker, a trained pastry chef, avid golfer, recipe consultant, chef instructor, and such a nice man! Hailing from north Germany, Chef Thor Pannek talks about his childhood and his journey to become a bread apprentice, a bit later than typically done. In this episode we talk about the unglamorous side of bakeries, wonderful organic food markets, the mathematics involved in baking, and some fun treasured childhood pantry staples from Germany (how do I get a box of Miracoli?!). I really enjoyed hearing about his food journey and I hope you will too. Prost! (German for Cheers) “I probably teach over 200 different types of breads at George Brown College.”- Chef Thor Pannek @chefthor Books Mentioned- The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart- Modernist Bread by Francisco Migoya and Nathan Myhrvold Shoutout to Toronto grocery stores Starksy Food & Bruno's Fine Food No-Knead Dough Recipes can be found online through online searches. - - - Chef Thor Pannek's Instagram @chefthor& Facebook page Artisan Bread Baking To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music & editing provided by @roninimperialfrom @bigsmokebounce Podcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.

Gastropod
Pizza Pizza!

Gastropod

Play Episode Listen Later May 19, 2020 45:00


At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice—they were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was on hand. Even after these first pizzas met the tomato, the dish was a local peculiarity—most Italians thought pizza was gross and weird until just a few decades ago. So how did we get from Neapolitan subsistence snack to today's delivery staple? Listen in this episode as we travel with historian Carol Helstosky, author of Pizza: A Global History, and Francisco Migoya, head chef at Modernist Cuisine, from Italy to New York to Brazil and beyond, to tell the story of how pizza conquered the world. All that, plus the tough questions: is Chicago deep dish really pizza? How about bananas on top? What about (gasp) a donut pizza?

Andrew Talks to Chefs
Episode 108: Francisco Migoya (Modernist Cuisine)

Andrew Talks to Chefs

Play Episode Listen Later Feb 6, 2020 68:27


While in New York City to attend the 2nd anniversary celebration of Andrew Talks to Chefs, Modernist Cuisine's head chef Francisco Migoya made time to sit down with Andrew and discuss his singular career.Longtime listeners might remember that Francisco joined us for a short but fascinating conversation last year from Chef's Roll's Anti Convention in San Diego. On this visit, he and Andrew dive deep into his childhood in Mexico City, his original desire to be an artist, his first kitchen jobs and culinary training in France, and cooking in such traditional kitchens as Brooklyn's River Cafe. They also get into questions of food as art, work ethic, and what his day-to-day life is like at Modernist Cuisine.If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store.Please also subscribe to email updates from Andrew Talks to Chefs to receive new episode alerts and Andrew’s blog posts.Reminder: Andrew Talks to Chefs is now an INDEPENDENT podcast; please visit our official site for new episodes, Andrew's blog, our catalog of past shows, and to contact us by voicemail or email.Thanks for listening!LINKSAndrew Talks to Chefs official websiteFrancisco Migoya Chef's Roll Anti Convention interview (referenced in this episode, begins at 2:10:30)Daniel Uditi and Dan Richer on Andrew Talks to Chefs (referenced in this episode)Francisco MIgoya bio on Modernist CuisineBenno restaurant (graciously hosted us for this interview)

Meat + Three
The Camera Eats First

Meat + Three

Play Episode Listen Later Jan 24, 2020 30:03


From still-life bowls of fruit and pastel paintings of cake – to sensually photographed peppers and iconic Campbell soup cans, food is one of our favorite things to portray and observe through the visual arts. It also plays a role in some of the earliest known artworks – where the animals painted on cave walls may have represented sources of food for early humans.This week, we look at the evolution of how the culinary and art worlds have become tightly intertwined. Stories focus on food sculpture, bread as art, the iconic works of Wayne Thiebaud, and how instagram has changed the way we share and consume food.You can find the entire series of Modernist Breadcrumbs here.And you can hear more from Michael Harlan Turkell's The Food Seen here.Meat and Three is powered by Simplecast.

Business Daily
The price of bread

Business Daily

Play Episode Listen Later May 6, 2019 18:21


This global food staple used to account for half of some people's income. Dr Kaori O’Connor a food anthropologist at University College, London, explains how it became central to so many of our diets. Plus we’ll hear from Dominique Anract, President of the National Confederation of French Bakers who explains some of the rules of the bread industry. Renowned chef, Francisco Migoya tells us about recreating Roman loaves, and we hear from James Slater from Puratos who uses ancient grains to develop modern flours. Kevan Roberts spills the secrets of gluten-free baking and consultant Azmina Govindji tells us that carbs are not an evil that needs to be avoided.

Andrew Talks to Chefs
Episode 81: Chef’s Roll Anti-Convention Super-Value Pack (Nyesha Arrington, Barbara Lynch, Ken Frank, Claudette Zepeda-Wilkins, Francisco Migoya)

Andrew Talks to Chefs

Play Episode Listen Later Apr 24, 2019 177:01


Andrew took his podcasting gear on the road again (this is getting to be a habit) and recorded interviews with 5 participating chefs at the recent Chef’s Roll Anti-Convention in San Diego, California, earlier this month. This 3-hour episode should keep you entertained through our between-season break: Listen at your leisure to intimate conversations with LA’s Nyesha Arrington; Boston’s Barbara Lynch; Napa’s Ken Frank; San Diego’s own Claudette Zepeda-Wilkins; and Modernist Cuisine’s Francisco Migoya. See you in May with a new roster of guests for the spring and summer! Andrew Talks to Chefs is powered by Simplecast.

Modernist BreadCrumbs
Episode 16: Still Life with Bread

Modernist BreadCrumbs

Play Episode Listen Later Dec 19, 2018 45:58


In this episode, we’re exploring the intersection of bread and art, and the idea of bread as art. From Renaissance paintings of The Last Supper (complete with pretzels) and still lifes from the Dutch Golden Age to scoring videos on Instagram—the aesthetics of bread, and all that it symbolizes, have long been on display. We'll look for bread in art history with Maite Gomez-Rejon (founder of Art Bites), consider the influence of art on baking with an interview from HRN Happy Hour featuring head chef of Modernist Cuisine Francisco Migoya and author Daniel Isengart, talk about craft with baker (and former ceramic artist) Sarah Owens, weigh bread's artistic value with Guy Frenkel of Ceor Bread, and find out how co-authors Nathan Myhrvold and Francisco Migoya, tackled bread's beige aesthetics when writing Modernist Bread. Photo Credit: Nathan Myhrvold/ The Cooking Lab, LLC. Theme Music: Thomas Hughes & Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

Modernist BreadCrumbs
Episode 15: Deck the Challahs

Modernist BreadCrumbs

Play Episode Listen Later Dec 12, 2018 43:28


It’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or cutting-edge, more people fire up their ovens during the holiday season than any other time of the year. In this episode, we're exploring holiday breads and the traditions that bring us back to them, year after year. We'll talk Stollen with Brian Hart Hoffman of Bake From Scratch, Challah with Mike Zaro of Zaro's Bakery, and Pandoro vs Panettone with Italian baker Luigi Biasetto. Co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya, help us figure out what the holiday hoopla is all about—is it just nostalgia, or something deeper? Photo Credit: The Cooking Lab, LLC. Theme Music: Thomas Hughes & Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

Modernist BreadCrumbs
Episode 14: Emboiled in Lyes

Modernist BreadCrumbs

Play Episode Listen Later Dec 5, 2018 41:22


We're going down the rabbit hole of breads with holes! From the New York vs Montreal bagel debate—and the power of water and lye—to the twists and turns of pretzel history, focusing on the presence of negative space is a positive thing. We'll explore the power of lye with Harold McGee, check out NYC bagel culture with Dianna Daoheung of Black Seed Bagels, learn about the Simit with Zoe Kanan, and head to Pennsylvania's classic Julius Sturgis Pretzel Bakery. Along the way, Nathan Myhrvold and Francisco Migoya, co-authors of Modernist Bread, will address "the water myth," and their findings may surprise NYC bagel purists. Photo credit: The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

Modernist BreadCrumbs
Episode 13: Breads Across America

Modernist BreadCrumbs

Play Episode Listen Later Nov 28, 2018 38:45


We're hopping in our Winne-bread-go and hitting the road—to explore the state of regional breads in America! We'll travel to New Orleans for a Po'boy, New England for Anadama, and to Appalachia for Salt Rising Bread, all in search of an answer to the question, "Is there a regional bread culture in the United States?" Featured in this episode are Sandy Whann of Leidenheimer Baking Company, Alison Pray of Standard Baking Company, chef Travis Milton, author Ronni Lundy, and, of course, co-authors of Modernist Bread, Francisco Migoya & Nathan Myhrvold. Here's the link to Rising Creek Bakery, as mentioned in the episode. Photo Credit: The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

Modernist BreadCrumbs
Episode 12: Flatter, Better, Faster, Stronger

Modernist BreadCrumbs

Play Episode Listen Later Nov 14, 2018 44:58


Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread. We'll chat flatbreads with chef Mike Solomonov of Zahav, head baker Peiwen Lee of Hot Bread Kitchen, and author Kate Leahy of the forthcoming Lavash. Then, producer-at-large Conor O'Donovan will dive deep into Irish Soda Bread with Darina Allen of The Ballymaloe Cookery School and cookbook historian Dorothy Cashman. And, as always, we'll hear insights from co-authors of Modernist Bread Nathan Myhrvold and Francisco Migoya. Photo Credit: Nathan Myhrvold / The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

Modernist BreadCrumbs
Episode 11: Something in the Air

Modernist BreadCrumbs

Play Episode Listen Later Nov 7, 2018 43:12


Bread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in sandwiches around the world every day. What is it about bread that makes it a natural ally to these fermented products? Well, bread itself is a fermented product. In this episode, we’ll look at co-fermentations and variations on the process of yeast eating sugar and releasing carbon dioxide. We'll hear from Keith Cohen of Orwasher's Bakery, Nina White of Bobolink Dairy and Bakehouse, Tracy Chang of PAGU, Marika Josephson of Scratch Brewing, and, of course, co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya. Photo Credit: The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

Modernist BreadCrumbs
Episode 10: The Grain Revolution

Modernist BreadCrumbs

Play Episode Listen Later Oct 31, 2018 42:46


Industrialization, and the semi-dwarf wheat developed during the Green Revolution, created a disconnect between farming and flour. But now, consumers are rejecting these commodities and rediscovering the foods, flavors, and farmers around us. This episode is about the growing movement to bring back heritage grains and strengthen local and regional food systems. In direct opposition of the Green Revolution, we’re going to the front lines of the “Grain Revolution." We'll hear from author William Alexander, baker Ellen King of Hewn, Henry Blair of the Greenmarket Regional Grains Project, "The Grain Lady" Mona Esposito, miller Jennifer Lapidus of Carolina Ground, and, of course, co-authors of "Modernist Bread," Nathan Myhrvold and Francsico Migoya. Photo credit: The Cooking Lab, LLC. Theme music: Thomas Hughes and Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

Modernist BreadCrumbs
Episode 9: Mother, May I?

Modernist BreadCrumbs

Play Episode Listen Later Oct 24, 2018 42:26


Welcome to Season Two of Modernist BreadCrumbs! It seems only natural—and appropriately poetic—to start this season talking about starters. They’re the inception of the loaf, the first step. You don’t need a starter to make bread, but the story of cultivating yeast from the environment around us—whether you call it “starter,” “culture,” “levain," or “mother”—is what we’re focusing on in this episode, from microbes to miche. We'll hear from Executive Producer Michael Harlan Turkell about his "mother," baker Sarah Owens about her "Beast," microbial ecologists Dr. Erin McKenney and Dr. Rob Dunn of The Sourdough Project, and, of course, co-authors of "Modernist Bread," Nathan Myhrvold and Francsico Migoya. “Sourdough for Science” Link: http://studentsdiscover.org/lesson/sourdough-for-science “New Year, New Bread” Link: http://studentsdiscover.org/lesson/new-year-new-bread Puratos Sourdough Library Virtual Tour Link: https://www.poppr.be/virtualtour/puratos/#p=scene_p1.html Photo credit: Nathan Myhrvold / The Cooking Lab, LLC. Theme music: Thomas Hughes and Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

HRN Happy Hour
Episode 61: Life Imitates Art Imitates Food

HRN Happy Hour

Play Episode Listen Later Sep 27, 2018 46:39


The guests of the hour are Daniel Isengart and Francisco Migoya! Both men have combined a deep love of art with their culinary aspirations, and have truly unique perspectives on cooking, eating, and creating. Daniel Isengart is the author of The Art of Gay Cooking, a literary appropriation of The Alice B. Toklas Cookbook, that includes a foreword by Jeremiah Tower, the legendary Godfather of California Cuisine. Isengart was born in Munich, Germany and raised in France. Since his NYC stage debut in 1994 (in Tina Landau’s Stonewall – Night Variations), he has become a specialist in the intimate performance style of the cabaret genre. Francisco Migoya, head chef of Modernist Cuisine and co-author of Modernist Bread: The Art and Science, grew up in Mexico City surrounded by the cultures of his parents: Italian-American and Spanish. Chef Migoya’s first calling, however, was not culinary school but art school, where he planned on studying painting, drawing and sculpture. Encouraged by a friend, he acquired a staging position in a Mexico City hotel at age 16. Migoya quickly realized that the kitchen was where he belonged. Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour. is powered by Simplecast.

Modernist BreadCrumbs
Season 2 Trailer

Modernist BreadCrumbs

Play Episode Listen Later Sep 5, 2018 1:36


Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya are back with Jordan Werner Barry and Michael Harlan Turkell for season two of Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. This season builds on where we “startered” last year, looking at the discoveries and techniques from Modernist Bread and interviewing the bakers, scientists, chefs, authors, millers, and Bread Heads who are shaping the future of bread. We’ll take deep dives into the microbial world, regional grain projects, flatbreads, and breads with holes, but we’ll also step back and look at how bread intersects with culture, fermentation, immigration, art, and tradition. Fire up your oven and follow the breadcrumbs. Modernist BreadCrumbs is powered by Simplecast

The olive magazine podcast
olive magazine podcast ep91 - Cretan cuisine and the last word on breadmaking

The olive magazine podcast

Play Episode Listen Later Mar 2, 2018 34:41


In this week’s olive podcast cookery writer Adam talks to Francisco Migoya, the co-author of ‘Modernist Bread’, a 5-volume masterclass which promises to answer every question about bread, whether you are a home cook or a professional baker. Also in this episode web editor Alex travels to Morito in Hackney to chat to head chef Marianna Leivaditaki about Cretan cuisine, including some unusual ways to prepare octopus. See acast.com/privacy for privacy and opt-out information.

NorthwestPrime
Francisco Migoya Co-Author of Modernist Bread & Head Chef of Modernist Cuisine

NorthwestPrime

Play Episode Listen Later Jan 17, 2018 30:00


  NWP welcomes Francisco Migoya!  Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about bread. Modernist Bread isn’t just about new recipes—it’s about the way we think of bread from the ground up.  Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.   **UPDATE SEATTLE FOODIES! YOU CAN CATCH FRANCISCO MIGOYA AT THE BOOK LARDER WEDNESDAY JANUARY 24, 2017! TICKETS START AT ONLY $20.00 http://booklarder.com  

The Clever Cookstr's Quick and Dirty Tips from the World's Best Cooks
182 - The 23 Essential Tools of Bread Baking

The Clever Cookstr's Quick and Dirty Tips from the World's Best Cooks

Play Episode Listen Later Jan 16, 2018 25:26


Francisco Migoya, head chef of Modernist Cuisine and co-author of MODERNIST BREAD: The Art & Science, tells us about the essential tools of bread baking and how to troubleshoot common pitfalls. Read the transcript at http://www.quickanddirtytips.com/house-home/food/essential-tools-of-bread-baking Check out all the Quick and Dirty Tips shows: www.quickanddirtytips.com/podcasts FOLLOW CLEVER COOKSTR Facebook: https://www.facebook.com/CookstrCooks Twitter: https://twitter.com/cookstr Pinterest: https://www.pinterest.com/cookstr/

Modernist BreadCrumbs
Episode 8: Breadbox

Modernist BreadCrumbs

Play Episode Listen Later Dec 13, 2017 88:25


This is Episode Eight of Modernist BreadCrumbs: “Breadbox.” Bread is immeasurable, no longer bound by precepts. The new dictum of baking bread is built on shapes and sizes we haven’t even dreamt of. This episode, the proverbial breadbox of the series, will hold all the bits of bread we haven’t gotten to yet, or have yet to be made. Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think. From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future. Theme Music by Thomas Hughes and Gretchen Lohse Modernist BreadCrumbs is powered by Simplecast

The Connected Table Live
Francisco Migoya & Domaine des Terrisses

The Connected Table Live

Play Episode Listen Later Nov 30, 2017 48:45


Modernist Bread is a five volume book on the science and art of bread-baking. Chef Francisco Migoya, coauthor with Nathan Myhrvold, founder of The Cooking Lab, discusses how the basic elements of bread baking: flour, water, yeast and salt are impacted by location, temperature and other factors. Brigitte and Alain Cazottes, proprietors of Domaine Des Terrisses in the historic appellation of Gaillac in southwest France, discuss the indigenous grapes and styles of wine produced in the region.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Modernist BreadCrumbs
Episode 7: Thermal Mass

Modernist BreadCrumbs

Play Episode Listen Later Nov 29, 2017 63:28


This is Episode Seven of Modernist BreadCrumbs: "Thermal Mass," on baking and ovens. We’ll discuss “thermal mass," or the ability to absorb and hold heat, in two-parts: within bread itself, and the ovens it's baked in. It’s a complex physicochemical process… that’s more than just hot air. Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think. From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future. Modernist BreadCrumbs is powered by Simplecast

Modernist BreadCrumbs
Episode 6: Balls & Sticks

Modernist BreadCrumbs

Play Episode Listen Later Nov 22, 2017 53:11


This is Episode Six of Modernist BreadCrumbs: “Balls & Sticks,” on shapes, scoring, and semiotics. Balls & sticks. You’ll hear this idiom over and over in this episode, as if we’re talking in circles. The two shapes' repetitive figures have been a constant in bread’s identity over time, but why? Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think. From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future. Modernist BreadCrumbs is powered by Simplecast

Modernist BreadCrumbs
Episode 5: Against the Grain

Modernist BreadCrumbs

Play Episode Listen Later Nov 15, 2017 55:13


This is Episode Five of Modernist BreadCrumbs: “Against the Grain,” on politics. How does bread play a part in politics you ask? Withholding grain has been part of party lines as well as a catalyst of war. Though the fight still continues to bring bread to those impoverished and underfed around the world, we urge you to chew on this: become as active as a sourdough starter, and be part of the bread revolution. Rise up! Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think. From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future. Music by Thomas Hughes and Gretchen Lohse Modernist BreadCrumbs is powered by Simplecast

Modernist BreadCrumbs
Episode 4: Milling About

Modernist BreadCrumbs

Play Episode Listen Later Nov 1, 2017 52:00


This is Episode Four of Modernist BreadCrumbs: “Milling About,” History Part II, Pre-Industrialization. When we look back on how modern baking came to be, it’s the same old story of craft informing art, and how the artisanal approach was replicated through the aid of mechanization. This episode picks up where Episode One left off, telling bread's life story from All Purpose to Zopf. Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think. From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future. Modernist BreadCrumbs is powered by Simplecast

Modernist BreadCrumbs
Episode 3: On the Rise

Modernist BreadCrumbs

Play Episode Listen Later Oct 25, 2017 56:20


This is Episode Three of Modernist BreadCrumbs: “On the Rise,” on yeast, leavening, and fermentation. Here, we observe a microscopic single-celled organism from the fungi kingdom, and its full effect on bread: yeast. How can something so small make such a big impact? When it comes to bread, the proof really is in the proofing. Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think. From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future. Modernist BreadCrumbs is powered by Simplecast

Modernist BreadCrumbs
Episode 2: The Great Civilizations of Grain

Modernist BreadCrumbs

Play Episode Listen Later Oct 18, 2017 72:35


This is Episode Two of Modernist BreadCrumbs: “The Great Civilizations of Grain,” on grains, flour, and milling. In this episode, we look inside with a kernel of knowledge, sprout ancient grains, and take a journey through wheat’s history. We could go on for flours. Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think. From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

Modernist BreadCrumbs
Modernist BreadCrumbs Live: Nathan Myhrvold in Conversation with Michael Harlan Turkell

Modernist BreadCrumbs

Play Episode Listen Later Oct 11, 2017 58:06


Nathan Myhrvold and Michael Harlan Turkell kick off Modernist BreadCrumbs, their new podcast series on Heritage Radio Network, with a special conversation about the future of bread. Myhrvold will share insights from his new 5-volume book Modernist Bread (on sale November 7, 2017), the inspiration behind the podcast, as well as what the Modernist Cuisine team learned over four years of nonstop research, photography, experiments, writing and baking. From its surprising history to the complex science behind every loaf, this discussion will reveal why we need to take a fresh look at one of the oldest staples of the human diet. Modernist BreadCrumbs is powered by Simplecast

Modernist BreadCrumbs
Episode 1: Pre-ferment

Modernist BreadCrumbs

Play Episode Listen Later Oct 4, 2017 58:54


This is Episode One of Modernist BreadCrumbs: "Pre-ferment," on the history of bread. Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think. From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future. In this episode, we take a look at ancient drawings on cave walls, dig through the ashes of a volcano eruption, and consider the primal evolution of bread as we know it. We hope you'll loaf it.

Modernist BreadCrumbs
Modernist BreadCrumbs trailer

Modernist BreadCrumbs

Play Episode Listen Later Oct 4, 2017 2:38


trailer for Modernist BreadCrumbs, a new podcast series by Heritage Radio Network