Podcasts about from scratch the uncensored history

On today's episode of All in the Industry®, Shari Bayer's guest is Allen Salkin, a world-renowned writer on politics, culture and trends. Allen is the author, or co-author, of three books, including From Scratch: The Uncensored History of the Food Network (2013), and he's the reporter behind numerous memorable articles in major newspapers and magazines, as well as a frequent guest on news programs and in documentaries. Allen's cover article in the December 2016 issue of Vanity Fair, “From Vegan Food Queen to Fugitive” told the wrenching story of Sarma Melngailis, suggesting that the Wharton-educated businesswoman might have fallen into a “coercive control” relationship with a gambling addict. Allen is featured throughout the documentary Bad Vegan: Fame, Fraud, Fugitives about the case, the #1 show on Netflix in March 2022, and he filed a third Vanity Fair article about it. Today's show also features Shari's PR tip to take deep dives; Speed Round; Industry News Discussion on the Vanity Fair article, “I'll Let the Chips Fall Where They May”: The Life and Confessions of Mob Chef David Ruggerio; and Solo Dining experience at Banh Vietnamese Shop House on the UWS, NYC. Photo Courtesy of Allen Salkin.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.All in the Industry is Powered by Simplecast.

What's it like to cover Donald Trump? In this episode, veteran American journalist Allen Salkin explains.  For over three decades, Salkin has written about many things for many high-profile publications, including The New York Post, The New York Times, The Los Angeles Times, The Atlantic and others. He is also the author of a number of well-received books:  Festivus: The Holiday for the Rest of Us (2008); From Scratch: The Uncensored History of the Food Network (2014); and most recently The Method to the Madness: How Donald Trump Went from Penthouse to White House in Fifteen Years--An Oral History written with political reporter Aaron Short in 2018. In this episode, we are discussing his 2019 Los Angeles Magazine piece The Biggest Loser: Why Donald Trump Couldn't Hack It in Hollywood. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/communications

What's it like to cover Donald Trump? In this episode, veteran American journalist Allen Salkin explains.  For over three decades, Salkin has written about many things for many high-profile publications, including The New York Post, The New York Times, The Los Angeles Times, The Atlantic and others. He is also the author of a number of well-received books:  Festivus: The Holiday for the Rest of Us (2008); From Scratch: The Uncensored History of the Food Network (2014); and most recently The Method to the Madness: How Donald Trump Went from Penthouse to White House in Fifteen Years--An Oral History written with political reporter Aaron Short in 2018. In this episode, we are discussing his 2019 Los Angeles Magazine piece The Biggest Loser: Why Donald Trump Couldn't Hack It in Hollywood. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/journalism

If you knew what was going on behind the scenes at the Food Network during the ‘90s, you might have placed a hefty wager that it would fail. Chefs were cooking in incomplete kitchens, and couldn't stop filming —  even if they got hurt. It was a mess. Even Sara Moulton, one of the Food Network’s earliest stars, didn’t think the channel would survive. But not only did it survive —  it thrived. We talk to Moulton about her early days at the Food Network, and with author Allen Salkin about his book, “From Scratch: The Uncensored History of the Food Network.”

With enough curiosity and open-mindedness, we all can tell a story. Our guest is trend writer, journalist and author Allen Salkin who wrote From Scratch: The Uncensored History of the Food Network

Allen Salkin (The New York Times, From Scratch: The Uncensored History of the Food Network) stops by this episode of Alison Rosen Is Your New Best Friend to talk about Guy Fieri, Paula Deen, Rachael Ray, Bobby Flay, the writing community in New York, the value of journalism school, whether writing can be taught, breaking off an engagement, relationships, narcissism, therapy, losing his father, interviewing and so much more. We also did a round of Just Me Or Everyone

If the past 30 years of television has been about anything, it’s been about specialization.  While ESPN was the leader and Granddaddy of specialty television programming, you can now watch nothing but Sci Fi, or old movies, or cartoons, and of course food.Food programming, like sports has had a cultural impact far beyond the screen. The Food Network, like ESPN, has both shaped our perceptions and married it with our culture in ways that gives us both celebrities and food.  What better combination for 21st Century America.Allen Salkin looks at his history in From Scratch: The Uncensored History of the Food NetworkMy conversation with Allen Salkin:  

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk with Michael Colameco, host Mike Colameco welcomes journalist and author, Allen Salkin to the show to talk about his most recent book, “From Scratch: The Uncensored History of The Food Network.” Exchanging stories and thoughts on the creation and expanding popularity of food television, Mike and Allen discuss how food shows and concepts come to life and how this process has drastically changed throughout the years – possibly not for the better. After the break, Mike brings Chef Jesse Schenker to the studio. Jesse is the owner of The Gander and Recette in NYC and is the author of the book, All of Nothing: One Chef’s Appetite for the Extreme. A culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine, Jesse retells his tumultuous journey through the culinary world. He shares that by his early twenties he had been robbed, cheated, shot, and alienated from his family, and that finally being arrested motivated him to get clean. Tune in to hear Jesse’s preview of his intense and true story and how he turned his obsessiveness and drive that once was used for drugs to work to the top of the food world. “Has the interest in food become so complex that we need spin offs in every direction?” [19:25] “The job of the food network is to sell us Corollas, breath mints, and cruise vacations.” [24:20] —Allen Salkin on Food Talk “When it consumes you and you’re in it, you have no conscious.” [45:40] —Jesse Schenker on Food Talk