Podcast appearances and mentions of gabriella gershenson

You're listening to Lingo Phoenix's word of the day for April 14. Today's word is season, spelled s-e-a-s-o-n. season /ˈsiːzən/ verb [transitive] to add salt, pepper etc to food you are cooking Season the chicken with pepper. Drain the rice, stir in the salmon and season to taste (= so that it has the taste you like). The chef seasoned the vegetables as soon as they came out of the oven Traditional alfredo sauce should always be made alongside fettuccine because the starchy pasta water will be needed to thicken and season the sauce. — Katy Severson, chicagotribune.com, "How to make alfredo sauce," 22 Mar. 2021 Add livers to pan and season with a heavy pinch of kosher salt. — Gabriella Gershenson, WSJ, "Right-Now Recipes and Entertaining Tips From TikTok's ‘Modern Mensch'," 18 Mar. 2021 In Europe, tomatoes are out of season in winter. Fruit is cheaper when it's in season. Seasoned Seasonable Unseasonable With your word of the day, I'm Mohammad Golpayegani. Join our Telegram channel @lingophoenix to make sure you never miss an episode of Lingo Phoenix's Word of the Day.

Comedian and writer Guy Branum (Chelsea Lately, The Mindy Project) grew up on an almond farm in the northern California farming community of Yuba City, where he was forced to hunt pheasant with his dad and ate a steady diet of dishes his mom plucked from the trusty church cookbook. The centerpiece of Guy's last meal is his mom's juicy, cakey peach cobbler, a fairly untraditional recipe that he loves so much he included it in his (decidedly not food focused) memoir, My Life As A Goddess. But what is a cobbler versus a crisp versus a buckle versus a brown Betty? Seattle pastry chef, and lifelong baker, Brittany Bardeleben (Dahlia Lounge, Dahlia Bakery) enlightens us. Guys home town, Yuba City, CA, is the prune capitol of the world! But how did the innocent little dried plum get its not-so-savory association to grannies and staying regular? I consult the California Prune Board and food writer, and Big Time Prune Lover, Gabriella Gershenson, who urges you to give prunes a chance. FollowYour Last Meal on Instagram!

Kimbal Musk tells Gabriella Gershenson of the Wall Street Journal about creating opportunities for young people in farming—and disrupting current agricultural practices—with indoor farming. 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. Apple Podcasts Stitcher Google Play Spotify Become a Food Tank member for exclusive benefits: join HERE! Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

On the last show of the summer season, we’re looking forward to fall. On this episode, Tech Bites host Jennifer Leuzzi (@mmesnack) talks with journalist Gabriella Gershenson (@gabiwrites) and Heritage Radio Network's Kat Johnson (@kathryncrosby) about what they’re most looking forward to this fall. Spoiler alert: it’s HRN’s 10th anniversary. This episode of Tech Bites (@techbiteshrn) is made possible by the generous support of Brooklyn Ball Factory (@bkballfactory_hk). Tech Bites is powered by Simplecast.

This week on Unorthodox, we're celebrating the publication of The 100 Most Jewish Foods: A Highly Debatable List with an episode dedicated to Jewish food. Throughout the episode you’ll hear from contributors to the book—including Jill Kargman, Gil Hovav, Gail Simmons, Shalom Auslander, Amanda Hesser and Merrill Stubbs of Food52, and many more—who will be reading their entries. We talk to Tablet editor-in-chief Alana Newhouse, who edited the collection, as well as Gabriella Gershenson, who edited the recipes in the book. We also sit down with Dr. Beth Ricanati, the author of Braided: A Journey of a Thousand Challahs, who tells us about the healing power of baking bread. Naama Shefi and Amanda Dell tell us about their work at the Jewish Food Society and their Schmaltzy storytelling events. Plus, Brette Warshaw explains the difference between corned beef and pastrami, listener Sonia Marie Leikam tell us about brewing kosher beer in Portland, and the story of a special pie delivery to Pittsburgh's Jewish community. Get your copy of The 100 Most Jewish Foods at Tabletmag.com/100JewishFoods. Tell us your Jewish food memories! Email us at Unorthodox@tabletmag.com or leave a message at 914-570-4869. Follow us on Twitter and Instagram, and join our Facebook group to chat with the hosts and see what happens behind-the-scenes! Sign up for our weekly newsletter to get new episodes, photos, and more. Get your Unorthodox T-shirts, sweatshirts, and baby onesies at bit.ly/unorthoshirt. The music on today's episode is by the klezmer duo Farnakht. This episode is sponsored by Hebrew College. The Jewish community needs rabbis who are creatively engaging with Jewish tradition, and Hebrew College’s rabbinical school is currently accepting applications. Visit Hebrewcollege.edu/unorthodox to find out more. This episode is brought to you by Unorthodox Wine, offering beautiful kosher wines from South Africa. Get free shipping on any order when you visit bitly.com/unorthowine. This episode is brought to you KOL Foods, delivering the best tasting, healthiest, most sustainable, and most ethically raised meat anywhere! Go to KOLFoods.com and use the code UNORTHODOX to receive a 10 percent discount on your next order. Unorthodox is supported by the Marlene Meyerson JCC Manhattan, which is presenting Diaspora Songs: Yiddish Meets Ladino, Thursday, March 28, at 7:30 pm.  The event is a part of Carnegie Hall’s “Migrations, The Making of America Festival” and co-sponsored by The Yiddish Book Center. Visit jccmanhattan.org/music for tickets.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On the penultimate show of the year, we look back at the top stories and trends of 2018. Host Jennifer Leuzzi (@mmesnack) talks with returning guests Krystle Mobayeni (@krystlemobayeni), CEO and Co-Founder of restaurant tech platform BentoBox (@getbento), journalist Gabriella Gershenson (@gabiwrites) and Elizabeth Meltz (@elizabethmeltz), co-founder of Women in Hospitality United (@womeninhospitalityunited). This episode of Tech Bites (@techbiteshrn) is generously supported by Korin Japanese Trading (@korinknives) in New York City. Tech Bites is powered by Simplecast

I met Gabriella, a fledgling food writer, at the James Beard Awards dinner in 2004. We caught up again in New York this year and chatted about our Jewish roots in Riga, Latvia, our affinity for Montreal and our mutual love of prunes.

I met Gabriella, a fledgling food writer, at the James Beard Awards dinner in 2004. We caught up again in New York this year and chatted about our Jewish roots in Riga, Latvia, our affinity for Montreal and our mutual love of prunes.

Shopping online and in apps is convenient, but is it bad for the planet and local communities? On the one hand, delivery can be like public transportation for your groceries and be fuel efficient. On the other hand, the mountain of packaging required to ship perishables is a recycling nightmare. On this episode we talk with Gabriella Gershenson, (@gabiwrites) food writer and editor, about the best and the worst of online shopping, and pro tips on how to make your online shopping economical and environmentally friendly. This episode is sponsored by Pop-M Coffee Shop (@popm.nh) and the Institute for Culinary Education (@iceculinary). Tech Bites is powered by Simplecast

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk, host Mike Colameco kicks off the show with Gabriella Gershenson, the Food Features Editor of Everyday with Rachael Ray Magazine. Formerly of Time Out New York and Saveur Magazine, she is on the line chatting about her latest work, a fun #throwbackThursday project featuring celebrity chefs before they became the personalities we know and love today! John Flahavan, the Managing Director of Flahavan’s Irish Oatmeal as well as the the great-great-great-grandson of the founder Thomas Dunn joins Mike all the way from Ireland to discuss the company’s success as Ireland’s oldest private family food company with a history that spans over 200 years, beginning in the 1790s. New York Chef Missy Robbins rounds out the show in studio telling Mike about what she’s been up to since leaving A Voce and A Voce Columbus and what she has planned for the coming year, which includes a brand new restaurant, Lillia, located in Williamsburg. Missy shares some intriguing highlights from chef gadgets to entrees to expect from the new space. Tune in for a great show! Photo via Jamesbeard.org Photo via inc.com