Podcast appearances and mentions of Gabrielle Hamilton

This week, we're talking Thingies with Jo Piazza, author of The Sicilian Inheritance—exactly the escapist, immersive book we want at this very moment—and its companion true-crime podcast…because this woman is one of the most ambitious storytellers you've ever encountered, ok? Also: We raise a case for cold-calling your friends, expectations free. Jo's thingies include trad wives (or maybe that's a Claire Thingie?), Oak Essentials moisture rich balm (s/o to the cleansing balm also!), Freda Salvador shoes and the Jada ballet flats in particular, The Other Two on Max (see also: The State, Party Down, and Girls 5Eva), the podcast Time Capsule: The Silver Chain. There was a lot of food talk, naturally: Jo raves about Norah Ephron's pasta alla cecca recipe, and some Philly restaurants she loves include Friday Saturday Sunday, Trattoria Carina, and Zahav.Jo's Italian heritage liaison: Laura Lee of Digging Up Roots in the Boot.Want more Jo? You are in LUCK! Her new release The Sicilian Inheritance has an Elena Ferrante meets Gabrielle Hamilton meets Liane Moriarty vibe, and it pairs perfectly with this non-fiction podcast where Jo, NBD, works to solve a family murder. And dig into her other books We Are Not Like Them, You Were Always Mine, Charlotte Walsh Likes to Win, The Knockoff, and How to Be Married. Want something to listen to? Dive into Under the Influence, Wilder, Committed, Fierce, She Wants More, and Too Much Money.What are *your* Thingies? Let us know at 833-632-5463, podcast@athingortwohq.com, or @athingortwohq—or chat with other Bobs in our Geneva. Change your clothes with Nuuly and take $20 off your first month's subscription with the code ATHINGORTWO20.Hire with Indeed and get a $75 sponsored job credit when you use our link.See your garden thrive with Fast Growing Trees—get an addition 15% off your first purchase with the code ATHINGORTWO.YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How do friendships change as we get older? Should you join a bowling league? And also: how does a cook become a chef? RESOURCES:“Social Support From Weak Ties: Insight From the Literature on Minimal Social Interactions,” by Joshua Moreton, Caitlin S. Kelly, and Gillian Sandstrom (Social and Personality Psychology Compass, 2023).Join or Die, documentary (2023).“I Tried Bumble BFF for 30 Days — Here's What Happened,” by Beth Gillette (The Everygirl, 2022).Platonic: How the Science of Attachment Can Help You Make — and Keep — Friends, by Marisa Franco (2022).“Grocery Store Opens ‘Chat Registers' for Lonely Customers,” by Gabriel Geiger (Vice, 2021).“The State of American Friendship: Change, Challenges, and Loss,” by Daniel A. Cox (Survey Center on American Life, 2021).“Number of Close Friends Had by Adults in the United States in 1990 and 2021,” by Michele Majidi (Survey Center on American Life, 2021).“You're Not Uncool. Making Friends as an Adult Is Just Hard,” by Peter O'Dowd and Kalyani Saxena (WBUR, 2021)."My Restaurant Was My Life for 20 Years. Does the World Need It Anymore?" by Gabrielle Hamilton (The New York Times Magazine, 2020).“Why You Miss Those Casual Friends So Much,” by Gillian Sandstrom and Ashley Whillans (Harvard Business Review, 2020).“The Bros Who Met Their BFFs on Bumble,” by Rebecca Nelson (GQ, 2016).“Sex Differences in Social Focus Across the Life Cycle in Humans,” by Kunal Bhattacharya, Asim Ghosh, Daniel Monsivais, Robin I. M. Dunbar, and Kimmo Kaski (Royal Society Open Science, 2016).Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, by Gabrielle Hamilton (2011).“Social Relationships and Mortality Risk: A Meta-analytic Review,” by Julianne Holt-Lunstad, Timothy B. Smith, and J. Bradley Layton (PLoS Medicine, 2010).Bowling Alone: The Collapse and Revival of American Community, by Robert Putnam (2000).The Great Good Place: Cafes, Coffee Shops, Bookstores, Bars, Hair Salons, and Other Hangouts at the Heart of a Community, by Ray Oldenburg (1999).Character Lab.EXTRAS:“How Much Are the Right Friends Worth?” by People I (Mostly) Admire (2022).“Is It Weird for Adults to Have Imaginary Friends?” by No Stupid Questions (2022).“How Much Do Your Friends Affect Your Future?” by No Stupid Questions (2020).“Is There Really a ‘Loneliness Epidemic'?” by Freakonomics Radio (2020).Tell Me Something I Don't Know (2017).

#29. Tamar Adler is a celebrated author and chef with James Beard and IACP awards. She is known for her book, "Everlasting Meal" where she discusses her talent in transforming leftovers into delicious meals. She has worked with renowned chefs like Alice Waters, Dan Barber, and Gabrielle Hamilton, in addition to her editorial contributions to magazines like Harper's, New York Times, Vogue, and New Yorker. In this episode, Tamar discusses the relationship between chefs and writers, the distinctions between chefs like Alice Waters and Dan Barber, her approach to mise en place in writing, the value of spontaneity, and the parallels between preparing restaurant family meals and cooking with leftovers at home.Where to find Tamar Adler: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(01:20) How Tamar's time at Chez Panisse with Alice Waters and Dan at Stone Barns,  has shaped her as a writer(10:38) Tamar's opinion on if chefs make great writers(17:12) How Tamar preps for a book and if there is there a semblance mise en place when she starts writing(20:46) If Tamar writes every day(27:10) When to decide when a project is finished(35:02) How running helps with Tamar's thought process(38:23) How Tamar became inspired by leftovers(25:12) How Tamar's upbringing affected how she parents and if her kids eat leftovers (50:46) Tamar's favorite peanut butter (53:20) How Tamar would feel if she wrote her greatest work but no one else could read it

Gabrielle Hamilton isn't a musician.  But she makes sweet music on the page and in the pantry, hitting all of the right notes.  Her admirers have an emotional attachment to her New York restaurant Prune.  How good is her memoir “Blood Bones and Butter?”  Anthony Bourdain called it “the best memoir by a chef ever.  Ever. “  And her 2020 New York Times article about the closing of Prune in the first months of Covid perfectly captured the despair of the moment.  This episode is a bit longer than most in this podcast.  Such is the eloquence of Gabrielle Hamilton.See omnystudio.com/listener for privacy information.

We are taking a week off from the interviews this week on "Before The Cheering Started with Budd Mishkin" as we prepare new conversations with comedian Chris Gethard, Grammy Award winning record producer Russ Titelman, Grammy Award winning musician Bobby Sanabria, chef and writer extraordinaire Gabrielle Hamilton and more.So this week, another of my own "Before The Cheering Started" stories, a story of fame, albeit fleeting. Very fleeting. All I had to do was be somebody else. For 15 minutes. See omnystudio.com/listener for privacy information.

French American author Samantha Vérant delivers perfectly seasoned fiction that combines her passions in life - France, food and love. And her latest book, The Spice Master at Bistro Exotique, set in Paris, is a romantic and culinary delight. Hi there. I'm your host, Jenny Wheeler, and in Binge Reading this week, Samantha talks about moving to France and marrying a sexy French rocket scientist she met in 1989, but ignored for 20 years, and writing about that adventure in bestselling memoirs and three entertaining romcoms accompanied by lots of mouth-watering recipes. As usual, we've got some great giveaways - details for those and all of Samantha's contact details - she's happy to answer book club questions if you're interested - in the show notes for this episode on the website, thejoysofbingereading.com. And remember, if you like the show, do recommend us to other people. Leave us a review so others will hear about the show too. There's nothing better than word of mouth recommendations, This week's Giveaway Ten free copies of Poisoned Legacy in Audio to give away to ten lucky readers/listeners FREE OFFER LIMITED TO FIRST TEN LISTENERS If audio is your first choice for reading these days, jump in and enjoy a "First" - Book #1 In Of Gold & Blood in Audio, free to download from Bookfunnel This is a new feature in Bookfunnel and the first time I have used it. go to poisoned legacy audio book link If you are one of the lucky winners, then give us your feedback when you've listened - we'd love to hear what you think.. Your feedback at jenny@jennywheeler.biz And here is the link again in case the button isn't working properly https://dl.bookfunnel.com/hb6gjajdcf Links to topics discussed in the show Michelin Stars: https://en.wikipedia.org/wiki/Michelin_Guide Dominque Crenn” https://en.wikipedia.org/wiki/Dominique_Crenn Her restaurant - Atelier Crenn: https://en.wikipedia.org/wiki/Atelier_Crenn Gabrielle Hamilton:  https://en.wikipedia.org/wiki/Gabrielle_Hamilton_(chef) The Secret French Recipes of Sophie Valroux; http://www.samanthaverant.com/2020/01/the-secret-french-recipes-of-sophie.html Sophie Valroux's Paris Stars: http://www.samanthaverant.com/p/sophie-valrouxs-paris-stars.htmlie Seven Letters From Paris: http://www.samanthaverant.com/2020/01/seven-letters-from-paris.html How To Make A French Family: http://www.samanthaverant.com/2020/01/how-to-make-french-family.html Charles's Coconut Ice Cream Recipes Link http://www.samanthaverant.com/2022/12/happy-holidays-and-easy-recipe-from.html Marcel Proust and the Madeleine Effect:  https://www.penguin.co.uk/articles/2020/07/more-than-cake-unravelling-the-mysteries-of-proust-s-madeleine Remembrance Of Things Past Marcel Proust: https://en.wikipedia.org/wiki/In_Search_of_Lost_Time Recipes for Wild boar and Pot Au Feu De La Mer: http://www.gourmetfly.com/Cookingwildboar.html https://www-lespommesdeterre-com.translate.goog/recette/pot-au-feu-de-la-mer/?_x_tr_sl=fr&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc Matt Haig The Midnight Library: https://www.goodreads.com/book/show/52578297-the-midnight-library Forever Hold Your Peace: Liz Fenton and Lisa Steinke  https://www.penguinrandomhouse.com/books/721248/forever-hold-your-peace-by-liz-fenton-and-lisa-steinke/ A Man Called Ove, Frederik Backman: https://www.goodreads.com/book/show/18774964-a-man-called-ove Charlotte's Web, E. B. Wright:  https://en.wikipedia.org/wiki/Charlotte%27s_Web Phylloxera: https://en.wikipedia.org/wiki/Phylloxera The Secret Garden Frances Hodgson Burnett  https://en.wikipedia.org/wiki/The_Secret_Garden Roald Dahl: https://en.wikipedia.org/wiki/Roald_Dahl The Lion the Witch and The Wardrobe, C S Lewis: https://en.wikipedia.org/wiki/The_Lion,_the_Witch_and_the_Wardrobe Namratha Prasant: https://www.forbes.com/sites/tmullen/2020/07/13/how-this-woman-from-india-created-a-french-wine-label/?

Chef Marcus Samuelsson's podcast gives listeners insider access to the world of fine dining. Host Jo Reed and AudioFile's Alan Minskoff discuss the episodes dedicated to eight iconic eateries. Samuelsson and co-host chef Jonathan Waxman regale listeners with tales of famous restaurants including The French Laundry, Spago, and Dooky Chase, as well as Gabrielle Hamilton's Prune, which shuttered during the start of the COVID pandemic. All the backstories and fortunes of the various establishments make this a compelling listening experience. Read the full review of the audiobook on AudioFile's website. Published by Audible, Inc. Find more audiobook recommendations at audiofilemagazine.com Behind the Mic is supported by Brilliance Publishing who recently released The Survivalists, a sharp, funny novel by Kashana Cauley. An ambitious Black lawyer has dreams of making partner, until she falls for a coffee entrepreneur and moves into his Brooklyn brownstone with his doomsday-prepping roommates. Packed with tension, curiosity and optimized soy protein bars, The Survivalists is a darkly funny novel by Kashana Cauley, a former writer for The Daily Show and Pod Save America. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we're throwing it back to one of our old favorite episodes. Gabrielle Hamilton is the chef at New York City's Prune, but is perhaps equally known for her writing. She talks about the process of putting words to the page. Learn more about your ad choices. Visit podcastchoices.com/adchoices

A meditative conversation with chef Gabrielle Hamilton about the process of writing. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef and writer Gabrielle Hamilton talks dueling artistic passions—and how she has found balance and focus in her creative journey.

This week, Chelsea is sitting down with award-winning chef Mashama Bailey to look at women in the food industry – the progress we've made toward equality and what needs to happen next.Mashama is the executive chef and co-founder of The Grey restaurant and The Grey Market in Savannah, Georgia and two new restaurants in Austin, Texas. She trained in New York and France, and spent many years cooking at restaurants in New York, including Gabrielle Hamilton's Prune. She was the first African-American chef to be featured on an episode of Netflix's Chef's Table, and she and her business partner John O. Morisano are the co-authors of the memoir-with-recipes, “Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant.” Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Part two of our three part food series continues with Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat (2017) vs Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton (2011).

Max Rocha is the chef and owner of the newly opened, and much acclaimed Cafe Cecilia, on the canal in East London. He has quite the illustrious CV, spending time at Spring, The River Cafe and St. John Bread and Wine. Max's cafe is a result of what he learned at all these restaurants, and from cooking and cooking and cooking. Notably, he's taken some inspiration from his favourite cookbook, and our topic of conversation, Prune by Gabrielle Hamilton. From the cookbook, to her memoir Blood, Bones and Butter, her stint on the PBS show Mind of a Chef, and the vintage Valentine's Day and New Year's Eve menus on Prunes website... there's lots to talk about. Follow Max Rocha on Instagram: maxrocha__ Follow Cafe Cecilia on Instagram: @cafececilialondonFollow Will on Instagram: @willstewie Follow on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Calling all book nerds! Are you looking for a place where your book-loving heart can flourish? Join us at jenhatmakerbookclub.com, and become one of our sisters in nerdiness. For July 2021, Jen and the club read Gabrielle Hamilton's Blood, Bones & Butter. Gabrielle Hamilton is a chef, author, and restaurant owner based in New York. Her roots in food and cooking were heavily influenced by her mother's French origins, and created a unique relationship between Gabrielle and food. She was used to foraging and using everything from their garden, never letting anything go to waste. This understanding of food translated into a career as Gabrielle made her way into professional kitchens. She is a James Beard award winner, the winner of the 2018 Outstanding Chef award, and whipped her way right into the literary space. Jen and Gabrielle dive into the impact food has in relationships, the troubles found during parenting, and what comes next for her restaurant after a forced shut down.  * * * Thank you to our sponsors!   Butcher Box | Sign up at butcherbox.com/forthelove to get your first box today!    Jen Hatmaker Book Club | Join us at jenhatmakerbookclub.com and become one of our sisters in nerdiness.    ABLE | Get 20% off sitewide with 20JEN at livefashionable.com.   

Today's podcast guest is Cami Jetta.  Cami is opening a mixed-use restaurant named Dinner Party in  Brooklyn, NY.  She took over the lease of a former Mexican restaurant on an iconic street in Fort Greene and will be opening first as a takeaway picnic concept, then, as a sit down version this fall.  Cami is a new entrepreneur and I thought it would be interesting to chat with her about the idea for the restaurant, why she decided to sign a lease during a pandemic, and how she's doing when she is knee deep in the renovation process.  She is honest and open about the mistakes she's made, what she has learned, and what she is most looking forward to.  Cami references a few of her culinary icons - Alice Waters and Gabrielle Hamilton. If you have not read it, I highly recomend Gabrielle Hamilton's book "Blood, Bones & Butter." You can connect with Cami on instagram and follow along her opening at @dinnerpartybk or on her website https://www.dinnerpartybk.com

Chef Ashley Merriman joins to discuss the good and bad of her Hamilton experience, her career as a chef, and her time on reality TV's Top Chef. Current students will benefit from hearing from a notable alum with wise words about dealing with being different. Buzzsprout - Let's get your podcast launched! Start for FREEDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

On this episode Debbie talks to Gabrielle Hamilton about her career as a chef, and as a late-blooming writer.

Before Covid-19 hit, we had the brilliant chef, restaurateur and author Gabrielle Hamilton at a Disruptor Series live event. And while the virus and lockdown has forced her to shut down her beloved NY restaurant, Prune, the  wisdom she shared that evening still provides food for the soul. Have a listen on this special, from-the-vault episode.  Podcast Credits Host - Rob Schwartz  Intro/Outro Voiced by Sophia Barnett Executive Producer - Sean Riojas Audio Engineer/Sound Design - Corey Bauman

Liz and Lagusta bring in food writer Alicia Kennedy (@aliciakennedy) to discuss the current state of the food world including Gabrielle Hamilton’s surprise at her own job, bro chefs congratulating themselves for cooking with fire, are ramps canceled, and yes, the Alison Roman thing.

On Business Weekly we hear from New York chef Gabrielle Hamilton who’s lost her life's work to the pandemic and is worrying about her future and that of her staff. What help are governments giving to small businesses like hers? As New Zealand announces that it has no new cases of Covid-19 we find out how businesses are adapting to a new way of working as the country begins to lift lockdown restrictions. Advertising mogul Sir Martin Sorrell tells us about the effect the pandemic is having on his industry - and we’ll hear from the editor of a newspaper who tells us how he’s coping with a fall in advertising revenue.Plus, as parents struggle with working from home and looking after children, we find out what life is like for single parents at the moment.Presented by Lucy Burton.

The Grand Mug (not sponsored) http://www.thegrandmug.com/Floyd Cardoz Passes: https://t.co/KOlB79BFAn?amp=1Are Restaurants Needed?: https://www.nytimes.com/2020/04/23/magazine/closing-prune-restaurant-covid.htmlThomas Keller's Tweets: https://twitter.com/chef_keller/status/1250553303248691201?s=12How to Close a Restaurant: https://www.eater.com/2020/1/8/21028493/restaurant-closure-process-thirty-acres-mean-sandwichAviary Closes: https://ny.eater.com/2020/4/21/21229379/alinea-the-aviary-office-cocktail-bars-mandarin-oriental-closing-nycMei Mei's Numbers: https://t.co/FphnrTMeyg?amp=1Chris Hill Piece: https://medium.com/@chefchris/how-were-really-gonna-save-the-restaurant-industry-92f2f4d2055a?_branch_match_id=498915819358381577Pokemon Sword: https://amzn.to/3bRb7FmThe Second Mountain: https://amzn.to/2Wcsp9j —What's next?

This week (after some listener q's of course) we talk about ~The Art World~ framed by Andrew Russeth's mediations on 'Maintenance Art', and Steven Phillips-Horst's how-to on being 'Artjacent'. We then pivot to Gabrielle Hamilton's essay on closing her restaurant Prune, and finish off by celebrating The Last Dance.

Gabrielle Hamilton used to run the celebrated New York restaurant Prune. Then the coronavirus pandemic hit. After being forced to shut the place that was her life's work, she wonders if there will still be a place for it in the New York of the future. (Picture: Gabrielle Hamilton preparing food in the kitchen of her now closed restaurant Prune; Credit: Eric Wolfinger)

The very definition of ‘scenes' on this episode of TickyOff, Sam has grown a moustache. It is foul. Be grateful you cannot see it and only have to hear about it. Meanwhile, James has cooked a disappointing lunch, they both discuss a controversial article by chef Gabrielle Hamilton and Sam completely misunderstands the plot of ‘The Lion King'. Then author Evie Wyld arrives for her second appearance on the damn pod. Evie's mouth creates noises which we, and you, interpret via human ears. These noises concern a naked son obsessed with Transformers, not writing during lockdown, socially distanced hangtimes, and how it's been releasing her new novel ‘The Bass Rock' into the current pandemic-screwed world. There's also a fair measure of serious chat in this episode too regarding looking after your kids, domestic abuse and vulnerable people. But fear not, there's more than enough time for a long sausage discussion and plenty of jigsaw puzzle chat too. Hmmm…..TickyOff you say? Yeah, I do. Wake up. This episode is sponsored by wine peeps dropwine.co.uk

Now presented by Scout Magazine. In this weeks episode it thrilled us to bring on highly respected restaurateur Brandon Grossutti. Owner and operator of Gastown staple Pidgin, we were eager to discuss a new venture he’s been developing, a new “at cost” delivery service called FROMTO. With so many restaurants struggling to keep their heads above water during this trying time, we wanted to learn more about this new app, how he’s been developing it, when is it slated to be released and much much more. We also waxed about his career in hospitality, running Pidgin for the last seven years, his thoughts on the current climate for restaurateurs and life at home with family. In addition, we also discussed the fantastic New York Times Magazine essay by Gabrielle Hamilton, in which she details at length the struggle she’s gone through to keep her restaurant Prune open during this pandemic. It’s an engrossing article, one we couldn’t recommend enough as she illustrates the brevity of her situation in heartbreaking fashion. Her plight is one we are certain restaurateurs all over the globe can relate too and we wanted to hear Brandon’s thoughts on it as we knew he was probably feeling many of the same emotions she was. We hope you enjoy this episode, Brandon is wicked smart and we cannot wait until his new app is available. Do look for it sometime in mid May. Support local restaurants. Support local businesses. If you’ve never been to Pidgin before, we highly recommend you do once this is over. It’s a gem of a place with a wonderful atmosphere. Think Asian/French cuisine with a Pacific Northwest twist. What’s not to love? In the meantime, do check out their takeout menu as they are offering some delicious fare right now. **If you want to learn even more about Brandon, here's a great interview he recently gave to Michelle Sproule of Scout Magazine. ***Scout is one of Vancouver’s leading food and culture magazines. If you’re wanting to learn more about the city’s food and cultural sphere with regards to community news, new restaurant openings, essential guides to some of the city’s best offerings as well as who’s hiring, Scout is where you should go. They also have a sister website called Islandist. Same type of content only Island driven. That’s Islandist.ca.We’re proud to have Scout as our presenting sponsor as we believe what they “Scout out” is an excellent compliment to what we’re offering here with Track and Food. Do check them out.scoutmagazine.ca

In this episode, we’re taking a look at California’s restaurant industry – the efforts happening now to keep it going, and what it will look like after the pandemic is over. Our guest to explain all that today is Patrick Mulvaney, chef and owner of Mulvaney’s B&L in Sacramento. Like many other restaurants, Mulvaney’s B&L closed its doors once the shutdown started, but that’s when Patrick Mulvaney started cooking up his biggest project yet: serving thousands of meals to Sacramento’s most vulnerable people. And now his project is scaling statewide. Join us as Mulvaney talks about his new project, how it can help both California restaurants and residents stay afloat, and what he predicts the dining scene will look like after the pandemic ends. PODCAST PLAY-BY-PLAY * O to 4:20 min - Intro to this podcast, and to Patrick Mulvaney * 4:20 min - When Mulvaney realized he had to shut down his restaurant for the first time in its 14-year history * 8:05 min - How he came up with the plan for "Family Meal" * 14:08 min - The commentary Mulvaney wrote about Family Plan that caught fire statewide and in Washington D.C. * 21:10 min - What "opening up" looks like for Mulvaney's restaurant * 24:05 min - What he predicts the post-pandemic restaurant scene in Sacramento will look like * 29 min - How eating out at a restaurant will be different * 32:50 min - How can we Californians help? * 35:25 min - What Mulvaney wants to have happen when his restaurant is open again for business SUPPORT FAMILY MEAL at www.SacFamilyMeal.com READ THE COMMENTARY Mulvaney and fellow chef Brad Cecchi wrote that got Gavin Newsom's attention and sparked a statewide initiative at https://is.gd/IaGAah READ THE ESSAY in the New York Times by NYC chef Gabrielle Hamilton wrote about the decision to close her restaurant, Prune, and her predictions for restaurants at https://is.gd/vMtpSO

Drewry dresses up for Weekend Lotion, small changes during COVID-19, vigorous baths, coming to peace with solitude, Taurus New Moon intentions, Gabrielle Hamilton, the return of passion, the ban of circling back. And dangit, we forgot to sing Happy Birthday to PTL family member Claybrook Penn at the end of the episode. Happy birthday, dear CP, happy birthday to yewwwww! We will sing to you (late) on next Wednesday's episode. Happy weekend everyone, don't forget to pass that lotion! The Pass The Lotion Podcast is a Bad Bitch Records production. Send questions and comments to be shared on the podcast to drewry@badbitchrecords.com. Much love!Drewry's Weekend Lotion OOTD:https://badbitchrecords.com/three-women-blog/drewrys-weekend-lotion-ootdGabrielle Hamilton's article in NY Times Magazine:https://www.nytimes.com/2020/04/23/magazine/closing-prune-restaurant-covid.html

Comedian and food writer Danny Palumbo comes on to talk about Blood, Bones, and Butter, a chef memoir by Gabrielle Hamilton. Having a hard time working hard outside of being in a restaurant, 80's style Italian American dining, stealing from restaurants, not wanting any one thing to be your entire thing, Gabrielle's weird marriage, unfortunate falling outs, the lure of marrying into an Italian family when you come from a broken home, trying to kill a chicken, celeb chef culture.   @Palumbros @ComicsBookClub  

Since we’ve watched Amanda’s favorite vampire movie, it seemed like a good time to submerge ourselves in all things vampire. We touch on the vast history of vampire folklore and tradition, then dive into some of our favorite examples of vampire media.  This week, Amanda recommends Blood, Bones, and Butter by Gabrielle Hamilton and Burn the Ice by Kevin Alexander.  Content Warning: This episode contains conversations about suicide, death, physical assault, child endangerment/death, miscarriage, body horror, mentions of racism and anti-Semitism, and prejudice based on congenital disorders.    Sponsors - Calm is the #1 app to help you reduce your anxiety and stress and help you sleep better. Get 25% off a Calm Premium subscription at calm.com/spirits. - ThirdLove is on a mission to find a perfect bra for everyone. Get 15% off your first order at thirdlove.com/spirits. - Tab for a Cause is a free browser extension that lets you earn money for charity as you browse the web. Join Team Spirits at tabforacause.org/spirits.   Find Us Online If you like Spirits, help us grow by spreading the word! Follow us on Twitter, Facebook, Instagram, YouTube, and Goodreads. You can support us on Patreon to unlock bonus Your Urban Legends episodes, director’s commentaries, custom recipe cards, and so much more.  Transcripts are available at spiritspodcast.com/episodes. To buy merch, hear us on other podcasts, contact us, find our mailing address, or download our press kit, head on over to SpiritsPodcast.com.   About Us Spirits was created by Julia Schifini, Amanda McLoughlin and Eric Schneider. We are founding members of Multitude, a production collective of indie audio professionals. Our music is "Danger Storm" by Kevin MacLeod (http://incompetech.com), licensed under Creative Commons: By Attribution 3.0.

Gabrielle Hamilton is the chef and owner of PRUNE, which she opened in NYC's East Village in October 1999. She was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation, and in 2011, she won the category. Gabrielle is most recently the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation's award for Writing and Literature in 2012. www.creativeprocess.info

Gabrielle Hamilton is the chef and owner of PRUNE, which she opened in NYC's East Village in October 1999. She was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation, and in 2011, she won the category. Gabrielle is most recently the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation's award for Writing and Literature in 2012. www.creativeprocess.info

When Mashama Bailey and Johno Morisano sat down for this conversation, they had no idea that their restaurant, The Grey in Savannah, Georgia, was about to make Food & Wine and Travel + Leisure's list of the world's best restaurants. To anyone who's dined in the converted, formerly segregated Greyhound bus station, that news may be a thrill, but not a shock. Bailey, a recent James Beard award winner, has come into her own, cooking food that encompasses her own family's Southern history, melded with the disparate and complicated influences of the region, her French training, and her time in New York City cooking at restaurants like Gabrielle Hamilton's legendary Prune. Together with business partner Morisano, Bailey reckons with the building and city's painful past, and builds a more inclusive future, plate by plate. Read more about World's Best Restaurants 2019: https://www.foodandwine.com/travel/restaurants/worlds-best-restaurants Pre-order their book: https://www.amazon.com/Black-White-Grey-Unexpected-Friendship/dp/1984856200/ref=as_li_ss_tl?creativeASIN=1984856200&imprToken=Fxqxc5KFxa8rBAD1EMOTpQ&slotNum=0&ie=UTF8&linkCode=w61&tag=fwpodcastgreyrestaurant0819-20&linkId=ad1dc56c560d921aec43a25f66ed151c&language=en_US Follow: @thegreysavannah @thegreymkt @mashamabailey @johnomorisano Visit the Restaurant: http://www.thegreyrestaurant.com

Kurt Andersen talks with John Leguizamo about his latest one-man play, “Latin History for Morons,” and his career toggling between film and theater. The revival of “Oklahoma!” took a bold approach to updating the well-known musical, including the play’s famous “Dream Ballet.” The show’s choreographer, John Heginbotham, and dancer, Gabrielle Hamilton, discuss how they took it on, while dance journalist Gia Kourlas explains how the new dance impressed her, but perplexed some theatergoers. And “What Next” host Mary Harris talks with Cindy Chang, a reporter with the Los Angeles Times, about how the death of rapper Nipsy Hussle led to a cease-fire among some Los Angeles gangs. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kurt Andersen talks with John Leguizamo about his latest one-man play, “Latin History for Morons,” and his career toggling between film and theater. The revival of “Oklahoma!” took a bold approach to updating the well-known musical, including the play’s famous “Dream Ballet.” The show’s choreographer, John Heginbotham, and dancer, Gabrielle Hamilton, discuss how they took it on, while dance journalist Gia Kourlas explains how the new dance impressed her, but perplexed some theatergoers. And “What Next” host Mary Harris talks with Cindy Chang, a reporter with the Los Angeles Times, about how the death of rapper Nipsy Hussle led to a cease-fire among some Los Angeles gangs. Learn more about your ad choices. Visit megaphone.fm/adchoices

The TickyOff Boyz have sailed across the North Sea in a galleon. A traverse which no one has ever managed to survive despite humankind attempting it for millennia. Upon reaching the far shore, James and Sam discover a strange land, a city named Gotham, and a vast number of sandwiches. Fortunately for you they record their discoveries and provide great insight into them by rubbing their teeth together and shaking their tongues to create mouth sounds which your ear bones can detect. They have made this incredible, and brave, journey on a research trip to discover whether the people of Gotham can make better sandwiches than the TickyOff Gang. It turns out, no they can't. They also see some spooky black smoke, are yelled at by a taxi driver called Dennis and they eat a pickle-packet on a busy intersection. James tries to outwit a buffet, Sam has fallen deep into a Coldplay shaped rabbit-hole and they both wonder, once more, where exactly Jackson Boxer has got stuck this week. Then they meet up with chef and co-owner of King restaurant Jess Shadbolt and things get more than real. Jess adds her mouth noises to proceedings concerning restaurant scene camaraderie, disastrous services, the realities of running a restaurant in NYC and advice and help from food world heavyweights Dave Chang, Gabrielle Hamilton and Will Beckett from Hawksmoor. Will also seems to pop up throughout the pod as everyone thinks that he and the drummer from Coldplay may well be the same person. There's also time for flapJack, a lot of borlotti bean chat, 'Sleepless In Seattle' and Sam and James reveal exactly what Le Page is. This week's episode is sponsored by the kind and generous people at www.hotel50bowery.com and by the Bane and Batman of wine at www.dropwine.co.uk

  After early influences at his Uncle's deli, a stint as a professional drummer and a decade of experience at restaurants like New York City's Gramercy Tavern, Roberta's in Brooklyn, Franklin BBQ and Bufalina in Austin, TX, Chef Tedesco opened  L'Oca D'Oro in 2016 with business partner Adam Orman. The duo is going into their 3th year of delivering gracious hospitality. Tedesco and Orman are also making waves with their forward thinking no tipping policy.  Show notes… Favorite success quote or mantra: Be gracious. Be kind. Listen.  In today's episode with Fiore Tedesco, we discuss: How Tedesco got into the industry.  How, with no prior experience, Tedesco landed a stage at Gabrielle Hamilton's Prune. He did it with pure persistence.   Why it is so important to have confidence in yourself, especially when taking a chance.  How powerful a vision and purpose can be.  The mindset you need to be a good employee. Why Tedesco and Orman chose to implement a no tipping policy.  The challenges of transitioning to a no tipping policy.  Resources mentioned: New York Times Article on Tipping  Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Trusting his intuition.  What is your biggest weakness? Being wildly erratic.  What's one question you ask or thing you look for during an interview? Can I trust you to be a good compassionate people around you.  What's a current challenge? How are you dealing with it? Trusting that the sun will come up tomorrow.  Share one code of conduct or behavior you teach your team. Regardless of your race, gender, or orientation we are all the same.  What is one uncommon standard of service you teach your staff? Take care of your team first and you'll be better prepared to take care of the guest.   What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: the Transforming Power of Hospitality in Business  What's the one thing you feel restaurateurs don't know well enough or do often enough? Regonizing where you sole lives and being able to connect people to it.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Gather If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?  Faith in man kind is only progressed by continuing faith in mankind.  You can only achieve what you dream.  Love the people around you.  Contact info: www.locadoroaustin.com Fiore@locadoraustin.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Fiore Tedesco for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Special correspondent Meghan McCarron discusses the last few weeks in crazy Ken Friedman news. Read the NY Mag Gabrielle Hamilton piece here. Read the NYTimes April Bloomfield piece here. Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Kludt’s newsletter here and complain to us upsell@eater.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

A Maine restaurant wants to smoke out its lobsters before killing them to ease them into the afterlife (1:40). The red delicious apple is no longer the most popular apple in America (5:00). Gabrielle Hamilton has pulled out of the controversial Spotted Pig deal (9:45). The latest viral food is a smoked watermelon ham, and its creator doesn't know what to do with it (16:30). New York critics Robert Sietsema and Ryan Sutton debate the quality of Shake Shack's brand new chicken nuggets (20:00). Why is the bone luge shot is back (33:00)? Eater's special correspondent (and Texas expert) Meghan McCarron breaks down Ted Cruz' food based attacks on Senate Democratic nominee Beto O'Rourke (35:45).  Learn more about your ad choices. Visit megaphone.fm/adchoices

Lindsay-Jean Hard is the author of Cooking With Scraps. She has long taken action to ensure her actions promote sustainability and encouraged others to do the same. Her cookbook makes it easy to do this with your banana peels, coffee grounds, Swiss chard stems and other things you might otherwise compost or throw away.   I had a lot of fun chatting with Lindsay-Jean and reminiscing about my time in Ann Arbor, the start of my journey with local food, and contemplating what to prepare next with my food scraps!     How to cook with food scraps you normally toss Why feeding ourselves is an act of self-love How to cook unfamiliar foods in your CSA (community supported agriculture)     Links Mentioned: Fearless Self-Love Retreat www.fearlessselflove.com Dr. Claudia Welch https://drclaudiawelch.com/ Workman Publishing https://www.workman.com/ Food 52 https://food52.com/   Lindsay-Jean’s recipes on Food 52 https://food52.com/recipes/search?q=lindsay-jean+hard Buy Cooking with Scraps here https://www.amazon.com/Cooking-Scraps-Scrumptious-Surprising-Recipes/dp/0761193030/ Lab-grown meat 1:https://www.theatlantic.com/science/archive/2018/07/lab-grown-meat/565049/ Lab Grown meat 2:  https://www.wired.com/story/lab-grown-meat/ Samantha’s American Girl Doll Cookbook https://www.amazon.com/Samanthas-Cookbook-Dining-American-Collection/dp/1562471147 Real Time Farms https://blog.realtimefarms.com/ Gabrielle Hamilton’s Prune https://www.amazon.com/Prune-Gabrielle-Hamilton/dp/1743790716   SELMA Café http://selmacafe.org/ What is Dolphin Safe https://food52.com/recipes/76633-potato-peel-focaccia Potato (Peel) Focaccia https://food52.com/recipes/76633-potato-peel-focaccia Zingerman’s Bakehouse https://www.zingermansbakehouse.com/   Show Highlights: 02:00 Easeful Living Practice, Grounding Breath to ease that sense of rushing within 09:24 Interview with Lindsay-Jean Hard begins, origin of her book and all about lab-grown meat 22:17 How Lindsey-Jean eats now and how her plate/bowl looks at mealtime, including what to do with Swiss Chard Stems 25:27 Lindsay-Jean’s introduction to Community Supported Agriculture (CSA) 31:30 Lindsay’s journey from Japan to publishing a book, including her support of start-up company, Real Time Farms 37:10 One person’s trash is another’s treasure--Lindsay-Jean’s history as a sustainability advocate and action-taker 41:31 Lindsay-Jean’s favorite go-to recipe for Fall: Potato (Peel) Focaccia Favorite Quotes: “It really was, and is, a form of self-love and self-care for me, because I do love cooking and making choices that make me feel good, and I like sharing that with others, too. It’s definitely a form of how I express love -- is by cooking for other people that I care about.” -- Lindsay-Jean Hard “I realized the dinner plate didn’t have to look like the one main thing and two different sides, it could be a lot of different things.” -- Lindsay-Jean Hard “I remember when I was little going to subway with my mom and being really concerned if the tuna was dolphin safe or not. So I went home and wrote Subway to make sure.” -- Lindsay-Jean Hard “I made new all new signs for the Ann Arbor office to make sure people recycled all of their plastic and I would  take all of that home and drive it to Grand Rapids periodically for my parents to recycle.” -- Lindsay-Jean Hard “If I’m junking all this stuff and putting back into the earth and expecting the earth to feed me and nourish me, I know there is something not quite lining up.” -- Andrea Catherine Meet Lindsay: Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of her first cookbook, Cooking with Scraps, were planted in her Food52 column of the same name. Today, she works to share her passion for great food and great communities as a marketer at Zingerman's Bakehouse.  She lives, writes, loves, and creates in Ann Arbor, Michigan.  

Follow Milan @milan_patel on twitterNotes: Sleep With Me podcast; Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton; Native Son by Richard Wright; One Hundred Years of Solitude by Gabriel García Márquez; The Cave by José Saramago; The Stench of Honolulu: A Tropical Adventure by Jack HandeyFollow Brent @brentflyberg; brentflyberg.com. Follow Kelly @kerlyhan; kellyhannahcomedy.com Theme song from Schnupp & the pups schnuppthepups.bandcamp.com/album/demo

Catering is hard work. Chefs like Gabrielle Hamilton earned their stripes doing large corporate catering events and if you read her memoir, "Blood, Bones, and Butter," you know doing the job of caterer is no joke. There are long hours, unpredictable circumstances, and anxious customers hell-bent on having everything absolutely perfect. Ever watch Restaurant Wars on Top Chef? Well, a caterer builds a pop-up each time they do a job. Which can be multiple times a week in the busy season. How does the magic happen? Welcome to my FANTASTIC conversation with someone well aware of catering's triumphs and possible pitfalls. Meet Gay Beery of A Pimento Catering, a Charlottesville institution. "You build a restaurant for a night, and then you make it go away." Gay's life parallels Gabrielle's in many ways beyond food. Both women grew up in theatrical families with mothers who were dancers. Both fathers worked IN THE SAME CIRCUS! The story of how her parents met is one not to be missed. Gay credits her theatrical background with giving her the ability to perform Culinary Theater. A beautifully choreographed dance to make sure the food arrives hot and beautiful and perfect. No matter the location. Catering is theater and her employees are culinary actors and performers. At times it can be a circus. Many plates have to spin literally and figuratively in order for the magic to happen. And it's not just events! Gay also hosts once-a-month wine dinners at her beautiful space within The Glass Building. Phew! People sometimes complain about catering's cost. But imagine you take a group of folks to a restaurant. Now imagine that restaurant coming to you. Do the math. For an extra special event folks will remember, hiring a caterer beats plopping down a credit card at a restaurant hands-down. This is not, "Choose Beef, Chicken, Or Fish," catering. Gay and her team sit down with each customer, creating a unique menu from scratch based on the event itself, as well as their budget, wishes, and dietary needs. For those folks who can't tolerate gluten, Gail creates colorful, tasty dishes with vegetables, and REAL food folks can enjoy. No substitute flours or meats here people, because her beautiful vegetables and stunning crabcakes are something she's known for. "The jobs are like my babies." Birthdays, anniversaries, graduations, or the ever popular wedding, any reason you have to do a gathering, A Pimento can work with you. Catering has changed so much over the years. In the past customers were pretty hands off giving the caterer carte blanche to create whatever they wanted. Now customers are much more knowledgeable and opinionated about food, beverage, even fabrics. With price points, design choices, and multiple menus, hiring a caterer can be daunting. How does Gay make the process easy? And what about customers who walk in the door, Pinterest in hand, with no idea that what they envision is completely impossible within their budget? Pro tip: no ice cream cakes or croquembouche in an unairconditioned tent in July, please. THAT story made me do the ugly laugh. #sadbouche "My guiding practice has always been to always put myself in the seat of the client. What would make the client happy? That's what I want to do. What would make me happy? What would I expect? That's my guideline. If we can't meet that, then something's not right." Like a restaurant, catering does have busier seasons than others. Mid-March through June is crazy. July and August can be busy or not, but come September things ramp up again. Back in the day when Gay was first starting out she actually closed for a few weeks every summer because it was so slow. But the wedding industry changed that for good. Now she works year round. She moved here from DC almost 30 years ago, bringing with her catering experience she'd earned at a fancy grocery store. Initially, she couldn't even make a living in food. But that has certainly changed dramatically. What does she think of the changes? When you're the pre-eminent caterer in Charlottesville and the 2nd most popular wedding destination on the East coast, you've got more work than you can handle. How does Gay find balance? You don't want to say no, but you don't want to overwhelm staff either. Again, like a restaurant, Gay has to weigh staff needs and her own high standards in order to produce the most dramatic event possible. "Catering is the land of Shit Happens. And you have to embrace that from the beginning and be up for that, or it really isn't for you. Because we are building a kitchen in a tent...Anything can happen, and it usually does." What does A Pimento do when there are epic challenges? How does Gay make sure the performance still appears flawless if someone flubs their lines? How does behavioral psychology come into play? Any good Bridezilla stories? Where does she source her products? Does A Pimento have a signature dish? How does she navigate and work with the other folks doing the events like planners and florists? And what are Gay's tips for throwing a party on a weeknight for no good reason? Because we NEED that right now! What are her thoughts on the new Charlottesville Women in Food group? How can we help the young women just starting out? We spend a great deal of time brainstorming how business owners can share experiences. As Gay says, there are many of us, "...who suffer in silence." We enjoyed a nice rosé from Corsica during our conversation with some clementines and shortbread while the sunlight poured through her floor-to-ceiling glass windows. I could get used to this. Sure hope there's a second course sometime. Cheers! Stay edacious! SHOW NOTES – Links to resources talked about during the podcast: "Anything can happen and it usually does." - We couldn't remember how we knew this quote. Turns out we're showing our age! ;) The video that started it all. Watch what prompted Charlottesville Women in Food to get motivated to start their own Facebook group, which is quickly becoming a movement. Chefs With Issues. If you work in food and find yourself struggling, make your way here. Kat Kinsman is good people. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to the 3dacious newsletter! - The Top 3 listings for food writing, events, and food I forked delivered weekly to your inbox with minimal fuss in a nice and neat to-go package. Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

This week we’re talking all about our most recent adventures eating in Hampton Roads — you’ve got to hear how our trip to Bobo’s went! We have a *ton* of hot topics, including Juneteenth, Sarah Huckabee Sanders getting put out of a restaurant, Gabrielle Hamilton and the Spotted Pig debacle, unicorn pizza, Big Gay Ice Cream, and so much more. Available on Apple Podcasts, Google Podcasts, and wherever other podcasts can be found!Instacrushes:@brownedbutterblondie: https://www.instagram.com/brownedbutterblondie@yuruyuruyuruyuru: https://www.instagram.com/yuruyuruyuruyuruTopics:Clementine’s at Riverview: http://clementinesriverview.comRamona Wine Cooler: https://drinkramona.com/ramona-organic-wine-and-ruby-grapefruit/Queer Eye on Netflix: https://www.netflix.com/title/80160037Can Antoni from ‘Queer Eye’ Actually Cook? https://mashable.com/2018/03/12/antoni-porowski-cooking-instagram/#DcHFsonUAOqFJikoni Cafe: https://www.jikonicafe.comCodex VA: https://www.codexva.comMay’s Parlor: http://www.maysparlor.comBobo’s Fine Chicken: https://www.bobosfinechicken.comDave’s BBQ VB: http://www.davesbbqvb.comMinding My Black Business: https://mindingmyblackbusiness.comAnthony Bourdain’s Mom Is Getting Her First Tattoo In Honor of the Late Chef: https://www.delish.com/food-news/a21946497/anthony-bourdain-mom-tattoo/Trader Joe’s Spicy Cheese Crunchies: https://www.eatthis.com/trader-joes-spicy-cheese-crunchies/Chipotle Just Revealed the Future of Its Menu & It’s Everything You Wanted: https://www.thrillist.com/news/nation/chipotle-new-menu-items-test-kitchen-nyc9,000 Barrels of Kentucky Bourbon Were Tragically Lost in a Warehouse Collapse: https://www.esquire.com/food-drink/drinks/a21934463/kentucky-bourbon-warehouse-collapse/Wine Kegs Are Now a Thing — Need We Say More?: https://www.popsugar.com/food/Where-Buy-Wine-Kegs-44853012Bombay Sapphire gin recalled across Canada for containing too much alcohol: http://www.cbc.ca/news/business/bombay-sapphire-gin-recall-1.4097353Are Eggs Dairy?: https://www.delish.com/food-news/a21605943/are-eggs-dairy/The New Food-Storage Trend That Saves Money and the Planet: https://www.popsugar.com/food/What-Jar-Method-44825562This Grocery Store Is Beating Amazon In Online Food Delivery: https://www.foodandwine.com/news/kroger-beating-amazon-online-grocery-deliveryThe past 72 hours in Sarah Sanders’s dinner and the civility debate, explained: https://www.vox.com/policy-and-politics/2018/6/25/17500988/sarah-sanders-red-hen-civilityMartha Stewart’s Macaroni & Cheese: https://food52.com/recipes/14671-martha-stewart-s-macaroni-and-cheeseThis "Magical" Unicorn Pizza Is Topped With an Edible Glitter Rainbow: https://www.popsugar.com/food/DagWoods-Magical-AF-Unicorn-Pizza-44984765The Spotted Pig Restaurant Empire Is Fracturing: https://www.nytimes.com/2018/05/25/dining/ken-friedman-april-bloomfield-restaurants.htmlThe Cheesecake Factory's New Restaurant Is a Cheesecake-Free Zone: https://www.foodandwine.com/news/social-monk-asian-kitchenBig Gay Ice Cream: https://biggayicecream.comJuneteenth: https://en.wikipedia.org/wiki/JuneteenthDominique Ansel’s New Dessert Is A Sophisticated Take On The Push Pop: https://www.refinery29.com/2017/01/135768/dominique-ansel-new-foodStarbucks launches New “Summer Sunrise” and “Summer Sunset” Refreshing Cold Foam Tea Lemonades: https://news.starbucks.com/news/starbucks-summer-sunrise-sunsetKellogg's Recalls Honey Smacks Cereal: Now 10 Salmonella Outbreaks In 2018: https://www.forbes.com/sites/brucelee/2018/06/18/kelloggs-recalls-honey-smacks-cereal-now-10-salmonella-outbreaks-in-2018/#66e50f222c57

This week Kelly and Lillian discuss the misuse of service dogs in restaurants by rich people, Ken Friedman and Gabrielle Hamilton, and round it out with a couple tales of their own worst service mistakes. Truly a wild ride!

Summary: Retiring MCPL Assistant Director Rita Gale and Visit Montgomery Marketing Director Cory Van Horn talk about travel and tourism. Rita shares her enthusiasm for America's National Parks and highlights MCPL's travel resources. Cory discusses the incredibly diverse array things to do and see right here in Montgomery County, from the vibrant energy and restaurants of urban centers like Silver Spring and Bethesda Row, to the history and beauty of the C & O Canal. Looking for a brewery on a horse farm? Yeah, we've got one of those. You'll find years worth of local and national travel ideas in this episode.  Recording Date: June 6, 2018 Guests: Rita Gale is MCPL's Assistant Director for Facilities and ADA. She has been with MCPL for over 30 years and will soon be retiring. Cory Van Horn is the Director of Marketing for Visit Montgomery, the official Conference and Visitors bureau of Montgomery County, MD.  Hosts: Lauren Martino, the Head of Children's Services at Silver Spring Library and David Payne, Branch Manager of Aspen Hill Library and Acting Branch Manager of Potomac Library.  Featured MCPL Resource: E-books. Customer can download popular fiction and non-fiction titles from two e-book collections, cloudLibrary and Maryland's Digital eLibrary Consortium (Overdrive). Our Gale Virtual Reference Library includes DK Eyewitness Travel and Pocket Rough Guides that you can read in your browser. See our E-Library Page for a complete list of MCPL e-book collections.  What Our Guests Are Reading (or Will Be Once Their Retire!):  Rita Gale: The Once and Future King by T.H. White. The Wicked series, based on the Wizard of Oz, by Gregory Maguire. A Wrinkle in Time by Madeleine L'Engle. Cory Van Horn: Calypso by David Sedaris. Cory also loves the book Blood, Bones & Butter by Gabrielle Hamilton. He can often be found among the magazines reading Afar, Bethesda, Conde Nast Traveler (available through the RBDigital e-magazine collection), and Saveur.  MCPL Resources Mentioned During this Episode: Fodor's Travel Guides Fodor's The Complete Guide to the National Parks of the West by Shelley Arenas, et al.  Frommers Travel Guides Guide to the National Parks of the United States (various editions) Language Learning Resources of MCPL: Mango Languages, Muzzy Online, Rosetta Stone, plus the Annenberg Foundation's language learning videos.  Lonely Planet Guides MCPL Branches and Hours MCPL Building Projects Moon Handbooks RBDigital: Travel magazines available through this online e-magazine collection include Backpacker, Conde Nast Traveler, Lonely Planet Traveler, and National Geographic Traveler.  Destinations Near and Far Mentioned During This Episode: (Destinations in or near Montgomery County are marked local) Arches National Park Bethesda Row (local) Butler's Orchard (local) Bryce Canyon National Park C & O Canal (local) Canal Quarters (local) - Spend a night in a C & O Canal lockhouse.  Canyonlands National Park Capital Crescent Trail (local) Capital Reef National Park Clarksburg Premium Outlets (local) Clydes at Tower Oaks Lodge (local) Epcot Center / Walt Disney World Resort Everglades National Park Fort Sumter National Monument Grand Canyon Great Falls Tavern Visitor Center (local) Hawaii Volcanoes National Park: Currently closed due to the eruption of Kilauea Metrorail, AKA the Metro (local) Montgomery County Agricultural Reserve (local) Montgomery County Farm Tour (local): Saturday, 7/28 - 7/29 Monument Valley Tribal Park: Home of The Mittens, two prominent buttes.  Mount Rushmore National Park Service National Trolley Museum (local) Pike and Rose (local) Smithsonian Museums, Galleries, and Zoo (local) Taste of Wheaton (local) Visit Montgomery Calendar of Events (local) Waredaca Brewing Company (local) Zion National Park Other Items of Interest: Bill Bryson: Well regarded humorous travel writer.  Chatham University, Falk School of Sustainability & Environment, Master of Arts in Food Studies Read the transcript. 

Molly Herrmann from Kitchen in the Market, Guest Hosts with Steph March on Weekly Dish. They share where they have been eating this week, they react to Gabrielle Hamilton taking over Spotted Pig, How to build a pizza oven, and they answer your foodie questions!

Until the mid-19th Century, it was not acceptable--and in some cases not allowed--for women to out and about unescorted. They would not be served even at elite restaurants. But in 1868, a journalist named Jane Cunningham Croly pushed open the doors of restaurants to women with an historic luncheon at Delmonico's in New York City, and the rest is...history. this luncheon was recreated at the famed Delmonico's with guest chef/restaurateur Gabrielle Hamilton cooking some classic dishes for an all woman group of diners. Linda gives a first hand report of that event and speaks with those involved. A Taste of the Past is powered by Simplecast

Gabrielle Hamilton is the guest and our lives will never be the same.  This episode is the most staggering and humbling honor for the gang and a super-fun 50ish minutes with GH being incredible and us trying not to blow it.

Materials engineer and presenter Mark Miodownik and Diana Henry, the food writer for the Sunday Telegraph, tell Harriett Gilbert about the books they love. Books tossed into the discussion are: The Third Policeman by Flann O'Brien, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton and The Soul of Kindness by Elizabeth Taylor. Producer Beth O'Dea.

Here it is folks. My Golden Fork Awards for 2017! What did I eat that was noteworthy? A lot of stuff evidently. These are dishes so tasty I have to talk about them at length, even months after eating. Which is how I construct the list, the way I've done it since 2009. It’s not a perfect method, just my own. Let me know what you think. Do you agree? Disagree? What did I miss? 2017 was different. A lot happened. To me. To our community. I found myself reaching for foods that screamed "COMFORT" more often than not. I also found my memory ain't what it used to be. So when I ate something that fed more than just my stomach? I wrote it down. Sometimes I remembered to take a photograph. I did away with limits, so there are not 10 dishes or one that tops them all. It's not "Best Of" meaning all the other stuff I ate was subpar. Far from it. This is not a popularity contest. These are my opinions. This is about the folks in our community who do the hard work. The Work of Food. It's about Big Love. These dishes gave me Big Love and comforted me, all of us, at a time when we really needed it. I'm so grateful to everyone who granted me each and every memorable experience. Thank you for your continued support, suggestions, and comments. I'm honored and proud of our community. At the amount of food talent in our region. I’m beyond grateful for the opportunities my own version of the “Amsterdam Chess Club” has afforded me. 2017 in Edacious World? Not so bad. I took a class, gained a mentor and a student, did my first fundraiser, moderated several food panels, and met two of my heroes. I took my chosen vocation to the next level by just showing up. Doing what needs doing. In launching a podcast I’ve learned so much about our community, but even more than that I’ve gained insight into my own being which was entirely unexpected. The only resolution I’m making is to continue these connections. To do more with these conversations. To go deeper. It’s been a wild ride and one I hope you’ll continue to take with me in 2018. Merry Christmas and Happy New Year! May it be joyful, rewarding, and full of good food, experiences, and BIG LOVE! Best of 2017 Golden Fork Award Winners! (Photos Below!) Cocktail - The Coat Room, Left Field Manhattan. Beer - Champion Brewery, Shower Beer. Wine - Jake Busching Wines. All of them. Viognier in particular. Breakfast (a tie!) Blue Moon Diner. Anything. With Beignets. JM Stock Provisions, Tasso Ham Biscuit with honey and hot sauce. Lunch - Roots Natural Kitchen, The Southern. Dinner - The Coat Room. Will Bryant Curley and Reid Dougherty will treat you right. Dessert (a tie!) Spring Wine Dinner at Caromont Farm with Chef Harrison Keevil of Keevil & Keevil Grocery and Kitchen. Pound cake with strawberries, whipped cream. Brasserie Saison, Dark Chocolate Ice Cream. Takeout - Al Carbon. Burger - The Pub By Wegman's. Medium rare. With Cheese, Lettuce, and Tomato. Soup/Stew (a tie!) Soup - Justin Vesser's Pork Belly Consommé at the Soup There It Is! competition by WTJU. Stew - BBQ Exchange, Brunswick Stew. Fancy Pants Dish (a tie!) The Shack, Chef Ian Boden - Green gazpacho, peanuts, olive oil croutons, cherry olives. The Ivy Inn, Chef Angelo Vangelopoulos - Bite-sized gyro at Meals on Wheels Taste This! charity event. Sandwich - The Market At Bellair, The Jefferson. Bread (a tie!) MarieBette Café and Bakery, Olive Baguette. Orange Dot Baking Company, Rosemary Major Muffins. Snack - Mochiko Cville, SPAM Musubi. Treat - Gearhart's Fine Chocolates, Malt Caramels. Craving (three-way tie!) JM Stock Provisions, Cerdito Sausage. Carpe Donut, Apple Cider Donuts. The Spice Diva, Simon Davidson's Everything Bagel Spice. Cookie - The Pie Chest, Oatmeal Creme Pie. Brownie - Gearhart's Fine Chocolates. Cake - Arley Cakes, Lemon raspberry Birthday Cake. Cheesecake - Paradox Pastry. Pie - The Pie Chest, Chocolate Pie. Pastry - MarieBette Café and Bakery, Vanilla Cloud Bronut. Events (four-way tie!) Love Fest at IX. Wine Dinners at Caromont Farm. Cardinal Point Oyster Roast. Fire, Flour, & Fork Merroir Lunch with Gabrielle Hamilton. Edacious Golden Fork Hall of Fame - Dishes that have appeared on "The List" for 3 years or more. Congratulations! 2014 – BBQ Exchange - Smoked Turkey 2016 – BBQ Exchange - Lard Fried Chicken 2016 – Bodo’s Bagels - Pastrami and Swiss on an Everything with lettuce, tomato, and mustard 2017 – Paradox Pastry - Lemon Hand Pies 2017 – Pearl's Bake Shoppe - Plain Jane Cupcake 2017 – Whole Foods - White Pizza with lemon, arugula, currants, and mozzarella SHOW NOTES – Links to resources talked about during the podcast: Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Kitchen Work. With Badass Women. Welcome to a very special episode! In this season of gratitude, I'm feeling very grateful for Richmond's Fire, Flour, & Fork festival. Not only did it land me my dream podcast guest, Gabrielle Hamilton (episode up now!), but I was asked to moderate a Women in Food panel with some of the top names in our industry. Women in Food. Every festival seems to do this. It's not like when you sign up for your breakout sessions you see a panel called, Men in Food. Is it necessary? Has the conversation been exhausted? Yes and no. As you will hear in this episode recorded just two weeks ago all of our panelists, while somewhat tired of being asked the same questions, feel the conversation must continue, particularly in light of the recent allegations against chefs like John Besh. Who are our panelists? Chef Joy Crump of FoodE and Mercantile in Fredericksburg, Virginia and Season 12 of Top Chef contestant, Kerry Diamond of Cherry Bombe, the new Cherry Bombe cookbook, and Radio Cherry Bombe, Chef Kristen Kish, Season 10 winner of Top Chef and author of the cookbook, Kristen Kish Cooking: Recipes and Techniques, and Chef Jessica Wilson, who will open her restaurant Grace in the Chimborazo neighborhood of Richmond, Virginia next spring. We discuss the dynamic between men and women in the kitchen, the disparity between gender images projected by the industry and the market's expectations, recipe development, core values and goals, sexual harassment, and much much more. As I said in my last episode, so much happens when you choose to just show up for your life. Enjoy! Speakers you will hear in this episode: Joy Crump Joy is the co-owner and Executive Chef of FOODE and Mercantile in Fredericksburg, Virginia. A graduate of the Art Institute of Atlanta’s Culinary Arts program, Joy specializes in researching and preparing locally grown, and organic foods. Her career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. At the same time, she worked on private events for Warner Bros. Television. In 2005, Joy relocated to Atlanta where she studied under Chef Bradley Rouse, head chef for The Atlanta Hawks while working on her degree. After graduation, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Joy appeared in Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. Kerry Diamond Kerry is the co-founder of Cherry Bombe, an independent, bi-annual magazine examining the inexplicably intertwined worlds of food and fashion and host of the weekly Radio Cherry Bombe podcast. Kerry has worked for Women’s Wear Daily, Harper’s Bazaar, Lancome, and Coach just to name a few. After falling in love with a chef, she helped him open 3 restaurants, all in Carroll Gardens, Brooklyn. Cherry Bombe the cookbook is a collection of recipes and stories from 100 of the most creative and inspiring women in food today. Kristen Kish Kristen was born in Seoul, South Korea, adopted at the age of 4 months, and grew up in Michigan. After attending Le Cordon Bleu in Chicago, she worked for Michelin star chef Guy Martin of Le Grand Véfour at his Boston restaurant. She then worked for Barbara Lynch in Boston, first at Stir, and then at Menton, a Relais Chateaux restaurant which she ran when she was 29. Barbara became a mentor, suggesting she might want to audition for Top Chef. She did, winning Season 10. Kristen has co-hosted the series 36 Hours on The Travel Channel and her first cookbook, Kristen Kish Cooking, is a celebration of her taste buds, focusing on classic techniques. As she says, “Once you know the basics, from braising to pickling, smoking to searing, you can bend them to your will.” Jessica Wilson Jessica has worked with, been taught by, and inspired and motivated by chefs such as Julia Child, Gabrielle Hamilton, Missy Robbins, and Job Yacubian. She’s always been surrounded by the culinary arts from her early years growing up on a farm in Vermont to working with culinary historians to foraging on morning walks to her first job as a dishwasher at age 14. Wilson’s two-decade career has taken her from Vermont to Florida to Massachusetts, and on to success in the East Village and Brooklyn in New York. Her resume includes time at Prune and A Voce, and most recently turns as executive chef at Goat Town and the Michelin-recommended Dear Bushwick. Jessica is now poised to open GRACE in Richmond, a neighborhood garden-to-table restaurant with an emphasis on fresh, sustainable, local, and affordable. The green space of the double lot will be a seasonal garden, providing for the restaurant and a morning community market. SHOW NOTES – Links to resources talked about during the podcast: Foggy Ridge Cider - Owner Diane Flynt is stopping cider production, but continuing her important work growing cider apples for area cideries. Get the Final Call while it's still available! Then rent her garden cottage. Heaven on earth. Tim & Sarah Gorman, Cardinal Point Winery - Just amazing wine. Listen to their episode! Laurie Colwin - Great cookbooks, full of story. Laurie left us way too early. Edna Lewis's A Taste of Country Cooking - The gold standard when it comes to intertwining recipes and story. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Dream Guest Work. With Just Showing Up. Welcome to a very special episode! Back in February 2015 when I started this podcast, I spent a great deal of time figuring out my core values. Face-to-face interviews? Check. Community focus? Check. Dream guest? That one was easy. Gabrielle Hamilton of Prune in NYC is #1 on my laminated list, both for her otherworldly food but even more so for her panache with food writing. Ever since I devoured her Mind of a Chef episodes and her memoir, Blood, Bones, & Butter: The Inadvertent Education of a Reluctant Chef, I've been praying to the podcast gods to somehow, some way talk with this woman who writes likes I want to write and cooks the food I want to eat. In this episode, I traveled to Merroir in Topping, Virginia to record her event with Chef Dylan Fultineer of Rappahannock in Richmond - a lunch completely foraged in and around the restaurant. Oysters, rockfish, trout, and greens. Softshell crab and sweet potatoes. Hyperlocal and cooked simply over a grill. With minimal ingredients, so the main one shines through. Around 50 people attended this event as part of Richmond's 4th Annual Fire, Flour, & Fork festival which is quickly becoming one of my favorite food gatherings of the year. Listen and you'll see why. Picture a perfect 80-degree sunny day, no humidity or wind, with only the seagulls, lapping water, and crunching oyster shells underfoot and the happy smiles of other diners as your companions. Gaze at the pictures in my Facebook album as you listen. It's almost as if you are there. Speaking with Chef Hamilton was a dream come true, a major career highlight. Great things happen when you choose to show up for your life. In the second half of the episode, hear Chef Hamilton speak with Kerry Diamond of Cherry Bombe as part of Gabrielle's keynote address at Fire, Flour, & Fork. Topics include women in the kitchen, the challenges of being a chef, mentoring and what that means, and Gabrielle's new book, a memoir. Pictures are on my Facebook profile. It's charming and funny and thoughtful and only cemented my belief that Gabrielle Hamilton is the ballsiest, most badass chef and writer around. Enjoy! From the Fire, Flour, & Fork website: "Gabrielle is the chef/owner of PRUNE, which she opened in New York City’s East Village in October 1999. PRUNE has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of all major food magazines. Gabrielle has made numerous television appearances including segments with Martha Stewart, Mark Bittman, and Mike Colameco and was the victor in her Iron Chef America battle against Bobby Flay on The Food Network in 2008. Most notably, she won an Emmy for her role in Season 4 of the award-winning PBS series Mind of a Chef. Gabrielle has written for The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, Food & Wine, Afar, Travel and Leisure, Vogue, The Wall Street Journal, Elle, and House Beautiful. Her work has been anthologized in Best Food Writing 2001, 2002, 2003, 2004, 2005, 2006, 2011 and 2013. Gabrielle was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation and in 2011 won the category. She is the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation’s award for Writing and Literature in 2012. She won her third James Beard award in 2015 for her piece “Into the Vines” published in Afar. Most recently, she wrote the cookbook, Prune, featuring 250 recipes from her East Village restaurant. She is a monthly columnist for The New York Times Magazine and is currently at work on her next book, a memoir, to be completed in 2018." Speakers you will hear in this episode: Wendy Wyne - Marketing & PR Director, Rappahannock Oyster Company Patrick Oliver - Farm Manager, Rappahannock Oyster Company Susan Winiecki - Co-Founder and Co-Manager, Fire, Flour, & Fork Dylan Fultineer - Chef, Rappahannock Gabrielle Hamilton - Chef, Prune Bryce Carson - Fire, Flour, & Fork Volunteer Kerry Diamond - Cherry Bombe SHOW NOTES – Links to resources talked about during the podcast: Restaurant Unstoppable - Thank you, Eric Cacciatore, for having me on your podcast! Tim & Sarah Gorman, Cardinal Point Winery - Listen to their episode then buy your tickets to the 14th Annual Oyster Roast. This weekend! Fire, Flour, & Fork - Richmond's BEST food event. One of my favorites. Cherry Bombe - Where fashion meets food. With a huge shot of feminism to boot. Cherry Bombe cookbook - Get you one! It's glorious. Rappahannock River Oysters - Oh yeah baby. The best. Order them online! Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Bay Work. With Oysters. Welcome to my conversation with Travis Croxton of Rappahannock Oyster Company, who, along with brother Ryan, has helped bring the long and storied tradition of Virginia Chesapeake Bay oysters back into the spotlight. From one small grill at Merroir in Topping, Virginia these brothers have built a restaurant empire, one that's growing all the time. From RockSalt in Charlottesville to their newest addition Rapp Session in Richmond, Rappahannock Oyster now has eight restaurants, including one in Los Angeles that opens in November. World domination is officially underway. The Croxtons are 4th-generation oyster farmers, going back to the 1800's. The story of his family's agricultural origins was fascinating and made me grateful these two brothers are carrying on such an important legacy. Their logo was created using the signature of one of their ancestors and the paperwork for the land grant for the oyster farm hangs in one of their restaurants. A terrific idea, including story into your business. What advice does he have for new business owners? Listen to learn more! For decades the Virginia oyster was nothing but a myth. Overfishing and bad farming practices had driven them almost to extinction. In New York they are extinct. Those fancy New York Blue Points? They come from Virginia and have since the 1800's. Luckily, good farming practices have brought these beauties back and it's a good thing. Oysters are excellent filters. Farming them keeps sediment in place and creates a biodiverse ecosystem. They act as an environmental cornerstone much like coral reefs. When oysters were overfished the bay became incredibly polluted with dead zones where the sun couldn't penetrate which meant many fish died. Today, if you visit the Croxton's farm, the water is so clear you can see straight to the bottom. "I tell people, we have the cleanest waters in the country, especially the Rappahannock. There's no town, no city on it, it's all forested." A working oyster farm like Rappahannock includes long lines, lead lines, and underwater cages, each one holding about 2,000 adult oysters, which mature in about 18 months to two years. A tumbling process hardens the shell and makes the cup deeper for a meatier oyster. Once mature, oysters are brought in for husbandry, separation into size and class. Other farms use floating cages but the Croxtons are cognizant of homeowners who'd rather not have their bucolic view of "The Rivah" spoiled. This farm not only produces a delicious product but provides jobs to folks in an area that desperately needs them. On farming: "We're doing it in rural, economically challenged areas...just recently it dawned on us that we're actually creating a lot of jobs and good work tracks for people...if they show up on time for a year or so we put them on salary and give them benefits, and give them a career path. It's not just food benefits, and health benefits to the Chesapeake but the local economy...A lot of kids go to college and never come back...we're trying to reverse that trend." Oysters have their own Merrior and Rapphannock's are no exception. The minerality of river flows down from the Blue Ridge add taste, as does the salinity of the ocean. The type of algae they eat affects taste. All of this impacts flavor and the water conditions impact the hardness of the shell and the way it's shaped. Like wine, there isn't just one oyster variety. Chincoteague oysters are going to taste dramatically different from river oysters because of merroir. Dramatically different flavor profiles they can showcase to chefs interested in their product. On their beginnings, "We need to not only resurrect our Rappahannock farm, but we need to showcase a couple of other (oyster) locations and show the world that we are the Napa Valley of oysters." The story of how they got chefs interested is downright mythic. They looked up the best restaurant in New York according to Zagat, and arrived at Le Benardin with a cooler between them. Chef Eric Ripert became an instant fan and began serving Rappahannock oysters in his restaurant. "We had our first sales in the #1 restaurant in the country at the time. And we had no idea what we were doing...to this day chefs like Jen Carroll tell us, 'I remember when you guys walked into our kitchen. You guys were dumbasses!' We didn't even know how to shuck oysters back then." Chefs have been key to getting the word out. Each chef at every Rappahannock Oyster Company restaurant is so talented, many nationally renowned, and all of them put their own special twist on how they prepare these beauties. If you've had the Lambs and Clams at RockSalt or the Oyster Bourride at Rapphannock, you certainly know what I'm talking about. How can you shuck an oyster without cutting off a finger? What's the best way to store them? What is a spat?  How do oysters spawn? Has consumption changed over the centuries? Are oyster farms affected by weather? Hurricanes? What are the origins of their famous Lambs and Clams? Did you know each restaurant makes this dish but does it a little differently? All the more reason to visit every restaurant in the Croxton kingdom. The next time you travel down to "The Rivah" and take in its crystal clear beauty, thank an oyster. Then get yourself to one of the Croxton restaurants. You can enjoy oysters there and even pick some up to take home! They also sell them on their website. Whether they're raw, roasted, grilled, steamed, fried, or in a stew, it's good stuff. This episode made me SO hungry! Cheers! SHOW NOTES – Links to resources talked about during the podcast: Bashir Khelafa - The owner of Bashir's Taverna is in dire need. Please give early and often. Fire, Flour Fork - I will be moderating a panel on Women in Food at this event next week, hopefully interviewing Gabrielle Hamilton as well, fingers crossed. Get your tickets now! Caromont Farm Dinner - This event was stupendous. I will be airing a special episode profiling it Thanksgiving Day. How do you know it's Thanksgiving in Charlottesville? Record a voice memo with your name, where you're from, and why you know it's Thanksgiving. Mail it to me and you just might hear yourself on the podcast! Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

This week we're throwing it back to one of our old favorite episodes. Gabrielle Hamilton is the chef at New York City’s Prune, but is perhaps equally known for her writing. She talks about the process of putting words to the page. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we ahem, dive in the world of sushi Kaz works at Breakthrough Sushi, where hosts special classes, caterings, and team building events where he teaches people how to make sushi. Kaz’ innovative sushi concept is awesome and he really takes the time to teach his guests the art of sushi, and then let them do it, and then let them eat it! I actually crashed in one of his classes at Miele, or Rochelle Boucher’s place in San Francisco! All I can say is, Kaz is very tall! This episode is all about fish! Seriously, Kaz loves his craft and you’ll learn so many cool things such as what Zen Buddhists eat, how to be a sushi chef in japan, why you should always be on time, and the importance of the blue fin tuna About Kaz Kaz Matsune is the owner and operator of the Bay Area’s (and possibly North America’s) ONLY team building sushi class experience, Breakthrough Sushi. With two books under his belt and a third in the works, he has become the go to guy in the Bay area for anyone wanting to take sushi classes either privately or as part of a corporate team. Key Takeaways Kaz’ unique platform for his sushi course How Kaz started his business as a Zen Buddhist service at first Why Bluefin Tuna is so important Question Summary How Breakthrough Sushi started: Zen Priest SF Zen Monastery Zen Monastery cooking Shojin Ryori (Zen cooking is vegan cooking) Did you train to be a sushi chef?: Yes, you don’t need a sushi chef certificate in Japan. You learn on the job Most important skill you can have in your industry: Be punctual. Show up. Time is the most valuable thing in the cooking industry Another skill: Be clean. Work clean. Have a clean work environment. Clean environment, and clean mind will give you clean food. My Food Job Rocks: I get to interact with the customer face to face What Makes Good Sushi?: How much heart you put into food What Technologies are really exciting you right now?: Freezing and thawing machine,  Farm Raised Blue-fin Tuna from Kinki University Biggest Problem the food industry has to face: We’re eating too much fish like Bluefin tuna. And Eel too One thing in the food industry you like to know more about: The Why of the Sushi. (Food Science of Sushi?) Who Inspired you to get into food?: the Galloping Gourmet. He did things out of the ordinary Favorite Quote: The depth of a relationship is measured by how many meals you’ve shared with a person Favorite Book: Prune by Gabrielle Hamilton. How she opened the restaurant. Very personal One meal to eat for a month: Steamed rice, miso soup, and three dishes (like pickles, grilled fish, paste) Advice on being in your industry: Be honest, kind, sincere What’s next?: Writing a memoir. You can find me at: Quora

Love Boat here we come!  Dan muses on the origins of the SI Swimsuit Issue, government-sponsored sex in Sweden, and the perfect pick-up (truck).  Tamsen ruminates on Rumi and Gabrielle Hamilton. (Prune, anyone?)  Plus do's and don'ts when taking your kids (or Dan Abuhoff) to the museum... Talent:  Tamsen Granger and Dan Abuhoff Engineer and Special Guest:  Ellie Suttmeier Art:  Zeke Abuhoff

Award-winning poet Kevin Young will be joining the NYPL family this fall as the new director of the Schomburg Center for Research in Black Culture. He came to the Library last November for a talk with chef and writer Gabrielle Hamilton, owner of the acclaimed New York City restaurant Prune and author of the memoir “Blood, Bones, & Butter.” In this wide-ranging conversation, co-presented by The Academy of American Poets, Young and Hamilton talk about food, verse, and the links between sense and memory.

Hola muchachos! Sorry we skipped a week; we're very important people with very important lives. While we were being very important, though, we read Blood, Bones & Butter by Gabrielle Hamilton, and now we're ready to talk to you about it. In this episode, we discuss graphic comparisons between poop and guacamole (yum! hope you're not eating right now!), we figure out the relevance of the title, we explore our new fondness for the genre that is "food memoir," we learn about Jacques Pépin and his chivey-ness, and finally we promise to tweet Aziz Ansari (okay, that's actually more of a preview of episode 7). Olivia drinks: bourbon and coke Ashley drinks: $6 sauvignon blanc We read: Blood, Bones & Butter by Gabrielle Hamilton Up next: Modern Romance by Aziz Ansari

Hey, cuties! It's time for another edition of Drunk of the Book Club!!! HAAAAYYYOOOOO In this episode, we discuss the ickiness of transphobia (dear listeners, if you don't think the end was transphobic, let us hear your opinion), as well as the in-your-face symbolism and the can't-put-it-down-ness of this book. We also discuss how much Olivia hates Steinbeck (gasp) and how Ashley left her copy of the book in a hotel room (groan). Olivia drinks: Bogle Chardonnay Ashley drinks: A margarita We read: Boy, Snow, Bird by Helen Oyeyemi Up next: Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton

Gabrielle Hamilton is the chef and owner of Prune in New York City and the author of the New York Times bestselling memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef. On the show, Gabrielle talks about why irony is an enemy in modern cooking (5:30), how her abbreviated childhood shaped her personality and career (15:00), and why she doesn't hold any concepts or philosophy about food (24:00). Plus, Brian and Gabrielle discuss whether or not she's aware of the nostalgic dining experience she's creating for people (34:00) and why Gabrielle doesn't think taste is subjective (40:00). Topics mentioned: Prune Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton What Salmon Know by Elwood Reid If I Don't Six by Elwood Reid University of Michigan Mind of a Chef  Ernest Hemingway's Six Word Story Mario Batali's Six Word Memoir Ralph Waldo Emerson's Essays "Romeo Had Juliette" by Lou Reed elBulli Daniel NYC People mentioned: Gabrielle Hamilton Elwood Reid Mario Batali David Chang Anthony Bourdain Seth Godin Ferran Adria Dan Barber The Moment is brought to you by Amazon. Detective Harry Bosch is back on the new season of Amazon's Original Series Bosch, based on the best selling novels by Michael Connelly. Stream the new season now on Amazon Prime Video.  Twitter: @BrianKoppelman iTunes: itunes.com/themoment To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Gabrielle Hamilton is the chef and owner of Prune in New York City and the author of the New York Times bestselling memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef. On the show, Gabrielle talks about why irony is an enemy in modern cooking (5:30), how her abbreviated childhood shaped her personality and career (15:00), and why she doesn’t hold any concepts or philosophy about food (24:00). Plus, Brian and Gabrielle discuss whether or not she’s aware of the nostalgic dining experience she’s creating for people (34:00) and why Gabrielle doesn’t think taste is subjective (40:00). Topics mentioned: Prune Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton What Salmon Know by Elwood Reid If I Don’t Six by Elwood Reid University of Michigan Mind of a Chef  Ernest Hemingway’s Six Word Story Mario Batali’s Six Word Memoir Ralph Waldo Emerson’s Essays “Romeo Had Juliette” by Lou Reed elBulli Daniel NYC People mentioned: Gabrielle Hamilton Elwood Reid Mario Batali David Chang Anthony Bourdain Seth Godin Ferran Adria Dan Barber The Moment is brought to you by Amazon. Detective Harry Bosch is back on the new season of Amazon’s Original Series Bosch, based on the best selling novels by Michael Connelly. Stream the new season now on Amazon Prime Video.  Twitter: @BrianKoppelman iTunes: itunes.com/themoment

Gabrielle Hamilton is the chef and owner of Prune in New York City and the author of the New York Times bestselling memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef. On the show, Gabrielle talks about why irony is an enemy in modern cooking (5:30), how her abbreviated childhood shaped her personality and career (15:00), and why she doesn’t hold any concepts or philosophy about food (24:00). Plus, Brian and Gabrielle discuss whether or not she’s aware of the nostalgic dining experience she’s creating for people (34:00) and why Gabrielle doesn’t think taste is subjective (40:00). Topics mentioned: Prune Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton What Salmon Know by Elwood Reid If I Don’t Six by Elwood Reid University of Michigan Mind of a Chef  Ernest Hemingway’s Six Word Story Mario Batali’s Six Word Memoir Ralph Waldo Emerson’s Essays “Romeo Had Juliette” by Lou Reed elBulli Daniel NYC People mentioned: Gabrielle Hamilton Elwood Reid Mario Batali David Chang Anthony Bourdain Seth Godin Ferran Adria Dan Barber The Moment is brought to you by Amazon. Detective Harry Bosch is back on the new season of Amazon’s Original Series Bosch, based on the best selling novels by Michael Connelly. Stream the new season now on Amazon Prime Video.  Twitter: @BrianKoppelman iTunes: itunes.com/themoment Learn more about your ad choices. Visit megaphone.fm/adchoices

Gabrielle Hamilton is the chef-owner of iconic New York City restaurant Prune, the author of both the memoir Blood, Bones, and Butter and the Prune cookbook, and the star of season 4 of the PBS series Mind of a Chef. Learn more about your ad choices. Visit megaphone.fm/adchoices

A meditative conversation with chef Gabrielle Hamilton about the process of writing. Learn more about your ad choices. Visit megaphone.fm/adchoices

Anjelica Huston talks about bad boys and leading ladies … The difficulty of making a film in a warzone … Chef and author Gabrielle Hamilton cooks what she knows … You may not have heard of Glyn Johns, but you’ve probably heard the long list of rock hits he helped create … Emily Spivack unsuccessfully […]

Author of New York Times bestseller Blood, Bones, and Butter, and NYC chef Gabrielle Hamilton joins Andrew & Molly to talk about her new cookbook, how to hold back, and honesty. Plus, restaurant recommendations for Maine and why Eddie Huang has got it going on.

On today's THE FOOD SEEN, Kerry Diamond & Claudia Wu, the ladies behind Cherry Bombe, a magazine about women and food, premier No. 2: “The Baked Issue”, with vegan bakery owner Erin McKenna of Babycakes. Their first issue's cover girl, Victoria Secret's model and Momofuku Milk Bar cookie maker, Karlie Kloss, bookend a bunch of powerful females working in all walks of culinary life. From artists (food stylists, photographers, ceramicists …) to bloggers, writers and musicians. And of course chefs, like Prune's Gabrielle Hamilton,Chez Panisse's Alice Waters, and The Spotted Pig's April Bloomfield. So, what is a woman's place in the kitchen, if it's in the kitchen at all? This program has been brought to you by Many Kitchens. Thanks to Cookies for today's music. “When you open a restaurant, people come out of the woodwork about you doing a cookbook.” [7:35] — Kerry Diamond on The Food Seen “We do like white space. A lot of magazines don't. They just try and cram as much onto the page as they can. Being 172 pages, we have that luxury of being white..” [36:45] — Claudia Wu on The Food Seen

PRE-RECORDED on August 13, 2012 - Our incredible special guest tonight is Gabrielle Hamilton, therapist, speaker, published author and Huntington's Disease (HD) Activist. In 1994 Gabrielle joined the board of the Greater NY/LI Chapter of Huntington's Disease Society of America. By 1995 she became the President and during her leadership the Chapter became the first to provide monies directly to the local HD Clinics to run social work support services—later called the Centers for Excellence.  Recently, she started writing her “Dear Gaby” column at TheHuntingtonsPost.org. Read her most recent column about testing at thehuntingtonspost.org/GabyArchive.html email your questions to her at deargaby@thehuntingtonspost.org 

MONDAY, August 13, 2012 -- 3:30 pm PST/6:30 pm EST Gabrielle Hamilton is a therapist, Speaker and Huntington's Disease (HD) Activist. Gabrielle became a Certified Social Worker in 1997 and began providing therapy to children and families through a community-based organization known as Safe Space. When her term ended in 1998, she left the Chapter to focus on her new son, Teddy, and her full-time profession. Throughout this time, she continued her volunteer work with The Hereditary Disease Foundation speaking at fundraisers, meetings with scientists, and participating in research studies. In 2008, Gabrielle published a children's book entitled LILCO AND HIS MOMMY and began speaking with children and families in schools about parenting in the face of illness. She has recently opened a private practice providing therapeutic services to children, adults and geriatrics specializing in the management the stress associated with HD and other neurological disorders. Gabrielle's mother, grandmother and aunt were all afflicted with HD and she herself has been diagnosed as gene-positive. She often explores the topic of hope in spite of illness in her talks and since 2010, has served as a panelist on this topic at Long Island's Education Day.   In 1998, her poems about HD were published in the book FACES OF HUNTINGTON'S. Gabrielle graduated from The Hunter College School of Social Work with Honors and received the Goldfein Award for her thesis paper entitled “Positively Testing.” This paper was eventually published in the November/December 1998 edition of FAMILIES IN SOCIETY. Contact: gabyhamilton@hotmail.com

World-class chef Gabrielle Hamilton's New York Times bestselling memoir, "Blood, Bones & Butter," tells her unconventional story through the many kitchens she has inhabited over the years.

World-class chef Gabrielle Hamilton's New York Times bestselling memoir, "Blood, Bones & Butter," tells her unconventional story through the many kitchens she has inhabited over the years.

Maine Morning Mitts complete show notes and photos at www.knittingpipeline.com. This show is sponsored by  my Longaberger Home Business, Quince & Co and Ewe-nique Yarns in Morton IL. If you are looking to support American goods, then you can start with Quince & Co with their beautiful and reasonably priced wools sourced in the US. Check out Finch, their new fingering weight in colors inspired by nature. www.quinceandco.com Ewe-nique Yarns is a full-service yarn shop located at The Field Shopping Center in Morton IL. Among the items they carry are a full line of Addi needles, Chiagoo, and Knit Picks. They also stock Malabrigo, Madelinetosh, Frog Tree. Elsabeth Lavold, Debbie Bliss, Claudia Handpainted, Louisa Harding, Rown, Sublime and dozens more. Debbie and Jenny are happy to ship to Pipeliners. “Earburning” another Raveler is highlighting their Ravelry name so that it links to their profile. The person who is earburned will also get a message in their box that basically says, “Psst, we’re over here saying good things about you”.   A BIG THANK you to all the volunteers for test knitting my first to-be published design, Piper’s Journey. Thank you so very much EVERYONE for your support for the design.  Nature Notes I haven’t seen any snowy owls but have seen a lot of white plastic bags that pretend to be. We nearly broke a record for the most days without 1” of snowfall! The record is 330 in 1918.  Naturalist and writer Edwin Way Teale born Joliet IL 1899 Wandering Through Winterwas first nature book to win a Pulitzer Prize for non-fiction. “Our minds, as well as our bodies, have need of the out-of-doors. Our spirits, too, need simple things, elemental things, the sun and the wind and the rain, moonlight and starlight, sunrise and mist and mossy forest trails, the perfumes of dawn and the smell of fresh-turned earth and the ancient music of wind among the trees.” ― Edwin Way Teale Maine Morning Mitts by Clara Parkes made for Georgia.  Reprinted from The Knitters Book of Yarn by Clara Parkes. Hitchhiker by Martina Behm is almost done! Ten Stitch Twist Blanket by Frankie Brown is more fun than ever! Finished reading on my Nook. Maisie Dobbs by Jacqueline Winspear. Recommend reading in order. Book 2 is Birds of a Feather. Currently reading (actual paper book) Blood, Bones, and Butter by Gabrielle Hamilton. Cooking memoir. Raw, honest, well-written. Not for the faint of heart. Watching Downton Abbey Season 2. Did not disappoint!   Knitting Classes at The Blend, our local coffee shop and hang-out. Recycling Sweaters into pillows and other things. Knitting Pipeline Retreat March 2-3 (Friday night and all day Sat) Washington IL 61571 $50 or $40 for Sat only Registration form available on show blog in the side bar. Thine Am I by Robert Burns A Celebration of Robert Burns by Shira Kammen. www.magnatune.com

Are there still great Mom and Pop restaurants out there? Mark and Francis discuss the lack of truly great everyday restaurants in resort areas and ask that you send us your favorites. Their guest today is Gabrielle Hamilton, the chef at Prune ...

This week: Celebrated author and chef Gabrielle Hamilton reveals a sweet secret… the Peacemaker breaks the peace… and a hipster crop lights up Brooklyn. Plus, rise and shine with a new tune from Manchester, UK’s Star Slinger.

Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of www.chefreinvented.com and Mission Sustainable, who joins us to help answer the age-old question: what is your power fish? We're on a mission to get you to eat weird fish.TRISCUITS WITH SARDINES AND MUSTARD Inspired by Gabrielle Hamilton, chef-owner of Prune Triscuits (regular flavor) Dijon mustard Canned sardines, drained and coarsely chopped Spread a Triscuit with a generous smear of mustard. Pile some sardines on top. Repeat, and serve.KYOTO MISO-MACKEREL HOT POT Adapted from Japanese Hot Pots: Comforting One-Pot Meals, by Tadashi Ono and Harris Salat 2 mackerel fillets (about one pound) salt 1/4 pound daikon, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices 2 cups dashi 2 cups water 1/2 cup sake 1/2 cup white miso (or saikyo miso, if you can find it) 1/2 pound napa cabbage, sliced 1/2 pound firm tofu, cut into four pieces 4 ounces oyster mushrooms, trimmed and pulled apart 1/2 pound spinach, stemmed 4 teaspoons grated ginger sliced scallions (optional) Salt the mackerel fillets generously on both sides and place on a plate in the refrigerator for 30 minutes. Simmer the daikon in a small pan of water until tender, about 5 minutes. Rinse under cold water and set aside. Bring a large pan of water to a boil and reduce to a simmer. Fill a large bowl with cold water. Slice the mackerel into 1-inch squares. Dip the fish, a few pieces at a time, into the simmering water for 15 seconds to blanch, then transfer to the cold water. When you've blanched all the fish, drain it and dry on paper towels. Combine the dashi, 2 cups water, sake, and miso in a bowl and whisk to blend. Place the cabbage on the bottom of a large stockpot. Add the tofu, daikon, and oyster mushrooms, arranging each ingredient in a neat bunch. Pour in the broth. Cover the pot and bring to a boil over high heat. Uncover, reduce heat to medium-low, and add the mackerel in a separate pile. Simmer ten minutes, reducing heat further if necessary to maintain a low simmer. Serve in individual bowls, garnished with grated ginger and optional scallions. Yield: 4 servings Special Guest: Becky Selengut.

Fergus Henderson of St. John Restaurant near Smithfield Market is most famous for his widely-copied dish of roasted veal marrow-bones and parsley salad which we had eaten and loved at both Gabrielle Hamilton's fabulous Prune, in NYC, and more recently at L'Express in Montreal. Now we wanted to try the original. To see pictures of our lunch and read more about the restaurant, visit our website WeAreNeverFull.com.