POPULARITY
3 episodes with good cooking
4 episodes with good cooking
2 episodes with good cooking
3 episodes with good cooking
3 episodes with good cooking
2 episodes with good cooking
Send us a Question!MOVIE DISCUSSION: Kathryn joins Melvin to discuss Jon Favreau's grounded indie-style flick, Chef! The two explore themes of maturing and parenthood, the relationship between the artist and the observer, and the importance of passion in everyday life. Topics:(PATREON EXCLUSIVE) 25-minutes talking about those insane A Minecraft Movie screenings where people are throwing their popcorn and bringing live chickens, and how that's wildly different to otherwise incredibly engaging fan screenings of The Room or Rocky Horror Picture Show. (PATREON EXCLUSIVE)Kathryn shares what it is about Chef that she really enjoys.Melvin compares Chef to Parks & Recreation, saying how it's a movie with conflict but ultimately everyone still kinda likes each other.It's fairly clear that Chef is somewhat an artistic response to John Favreau's experience with Marvel, Iron Man 2, and the subsequent critical response to it.Which food in the movie got us the most hungry.The movie explores the dynamics of the artist and the observer (or, critic), and Melvin spends some time categorizing what he thinks are variations of these archetypes.Chef depicts professionalism and the pursuit of maturity well.Sometimes eating food is like time travel.Seeking to live a life by design, not by default.Recommendations:Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (2017) (Cookbook)Salt Fat Acid Heat (2018) (Cooking Show)Try new and exotic foods, and be adventurous with what you eat! Support the showSupport on Patreon for Unique Perks! Early access to uncut episodes Vote on a movie/show we review One-time reward of two Cinematic Doctrine Stickers & Pins Social Links: Threads Website Substack Instagram Facebook Group
Adam Moss was the best magazine editor of his generation. When he retired, he took up painting. But he wasn't very good, and that made him sad. So he wrote a book about how creative people work— and, in the process, he made himself happy again. SOURCE:Adam Moss, magazine editor and author. RESOURCES:The Work of Art: How Something Comes from Nothing, by Adam Moss (2024)."Goodbye, New York. Adam Moss Is Leaving the Magazine He Has Edited for 15 Years," by Michael M. Grynbaum (The New York Times, 2019).Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, by Samin Nosrat (2017). EXTRAS:"David Simon Is On Strike. Here's Why," by People I (Mostly) Admire (2023)."Samin Nosrat Always Wanted to Be Famous," by Freakonomics Radio (2023)."What's Wrong with Being a One-Hit Wonder?" by Freakonomics Radio (2023).
What's the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content advisor at America's Test Kitchen, debunks cooking myths and highlights some of the surprising finds from the show's cookbook, The Science of Good Cooking.Bishop tells us that water is one of the key parts of the perfect pie crust. You need it to roll out the dough, but it also forms gluten which makes the dough chewy. So, how can your pie dough be both soft and easy to handle? Use science—and a little bit of vodka. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.
Great catching up with @Svenddiesel F3T recap Fishing recap Kentucky River Musky Classic coming up, sign up!! New intro!!! "Everything is all about you" By Rachelle Pals. From her self titled album Thanks to our sponsors, www.yeti.com, www.simmsfishing.com, www.ahrexhooks.com, www.cortlandline.com
From being invited by Michelle Obama to kick off her Let Move! campaign on the White House lawn to teaching in schools in Harlem and the South Bronx to now holding classes in Fairfield County, Chef Raquel has made a name for herself.
Michele joins chef Samin Nosrat, author of the New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, to tell stories of Nosrat's mother's kitchen, who and what else shaped her as she grew up, and a very special trip Nosrat took to her native Iran when she was just a kid.Samin Nosrat is a San Diego-born, Oakland-based chef, writer, and teacher. Netflix's documentary series Salt Fat Acid Heat, based on her book, was released in 2018. She has also starred in Netflix's children's cooking series Waffles + Mochi (produced by Higher Ground Productions), and co-hosted the podcast Home Cooking with Hrishikesh Hirway.Nosrat began her cooking career at Alice Waters' acclaimed Berkeley restaurant Chez Panisse. She went on to work in Italy alongside chefs Benedetta Vitali and Dario Cecchini, and at (the now-closed) Eccolo in Berkeley. She is currently at work on a second book.Find the episode transcript here: https://www.audible.com/ymk/episode16 Hosted on Acast. See acast.com/privacy for more information.
Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken. This is a rebroadcast.See omnystudio.com/listener for privacy information.
This episode we are joined by two of our team doing professional learning around the PA STEELS Standards to talk about what we have learned. Drs. Brett Criswell (https://www.wcupa.edu/education-socialWork/secondaryEducation/bcriswell.pcf.aspx)and Peter Licona (https://www.etown.edu/depts/education/faculty.aspx) are our special guests. Things that bring us joy this week: The Bear (https://www.hulu.com/series/the-bear-05eb6a8e-90ed-4947-8c0b-e6536cbddd5f) on Hulu Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (https://www.goodreads.com/en/book/show/30753841) by Samin Nosrat Brooklyn Nine Nine (https://www.peacocktv.com/stream-tv/brooklyn-nine-nine) on Peacock Musikfest (https://www.musikfest.org) in Bethlehem, PA Intro/Outro Music: Notice of Eviction by Legally Blind (https://freemusicarchive.org/music/Legally_Blind)
We're back (kinda) with a loose bonus episode for ya! Join us as Paige and Mando discuss their travels, new home woes, and the weirdest bag of chips you've ever heard of.
I'll start by sharing some excellent books I'm reading right now. Then we'll turn to your questions.The Power Broker: https://amzn.to/3IF9woOConvict Conditioning: https://amzn.to/3XTEeiAPsychology of Money: https://amzn.to/3kgBjTdThe Perfectionist's Guide to Losing Control: https://amzn.to/3Kvvko2Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: https://amzn.to/3kgoCYEJoin the newsletter: https://robberger.com/newsletter/?utm...
Well - I lied. It's just Sheldon again this week - Alison had a last minute conflict so, with that Sheldon tackles some more learning! First, the bakes. Sheldon went back to the well for the chocolate chunk salted shortbreads he made a couple weeks back. This time it was for a purpose though. A wedding "cookie table". He was a nervous, these would be eaten by strangers and taken home by folks. He adjusted a few things to make enough cookies and the like... but the result was pretty good! Then we get into learning - first - a couple of books Sheldon has picked up that get into some great information of the "why" when it comes for baking. Cooks Illustrated - The Science of Good Cooking, and then one Alison recommended - Bakewise, by Shirley Corriher. Very interesting and a great way to up the understanding of what impacts results. The both look to be full of incredible tips. Now - the masterclass. Four things get tackled: Brattenburg, Tarte au Citron (lemon tart), Italian Focaccia, and the famous brandy snap. We won't get into the nitty gritty here in the description, but for each we talk about some of Sheldon's learnings and reactions (sooooo much oil for the focaccia!) and most importantly the tips and tricks that Mary and Paul provide that will be valuable to anyone looking to try out these 4 technical challenges. Next week (hopefully) we start American Bakeoff!!
Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken. This is a rebroadcast.See omnystudio.com/listener for privacy information.
Was braucht jemand, der ab und zu kocht, unbedingt in seiner Küche? Wir statten mit Kochbuchautor und Kulinarik-Journalist Tobi Müller eine leere Küche aus - mit vielen konkreten Tipps für Messer, Pfannen, Reiben und vielem mehr.Tobias Müller ist Kulinarik-Journalist. Er schreibt eine Kolumne für den Standard, betreibt einen Newsletter und arbeitet für das Magazin Falstaff.!! Schick uns hier deine Fragen und Themenwünsche für den Podcast. !!Diese Dinge empfiehlt Tobi für die KücheLe Creuset Signature Gusseisen-Bräter Bratpfanne SkeppshultReibe MicroplanePastamaschineKochbücher, die Tobi erwähnte:The Fundamental Techniques of Classic Cuisine Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.Ratio: The Simple Codes Behind the Craft of Everyday CookingRuhlman's Twenty: 20 Techniques 100 Recipes A Cook's ManifestoMehr zu Erklär mir die WeltAbonniere hier den gratis Newsletter zum PodcastIn den Messenger-Apps: Telegram und SignalAuf Sozialen Medien: Instagram und auf FacebookVideo-Aufnahmen gibt es auf unserem YouTube-KanalAuf Discord kannst du dich mit Hörer:innen austauschenMerch gibt es hierMitarbeit: Valentina PfattnerVermarktung: Missing LinkAudio: Audio Funnel Logo: Florian HalbmayrMusik: Something Elated by Broke For Free, CC BYBeatbox am Ende: Azad Arslantas
In this week's bonus episode, Kayla and Taylor discuss the 5 types of books to best kick off your reading year (with great suggestions for your TBR, of course).Books, etc. discussed in this episode:The Anthropocene Reviewed: Essays on a Human-Centered Planet by John GreenEx Libris: Confessions of a Common Reader by Anne FadimanThe Moth Presents All These Wonders: True Stories About Facing the UnknownGirls Can Kiss Now: Essays by Jill GutowitzBad Feminist: Essays by Roxane GayWhat is Not Yours Is Not Yours by Helen OyeyemiArsenic and Adobo by Mia P. Manansala (Tita Rosie's Kitchen Mystery)Love & Other Words by Christina LaurenUp to No Gouda by Linda Reilly (Grilled Cheese Mysteries)Vera Wong's Unsolicited Advice for Murderers by Jesse Q. SutantoWintering: The Power of Rest and Retreat in Difficult Times by Katherine MayHow to Do Nothing: Resisting the Attention Economy by Jenny OdellYou Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life by Jen SinceroA Job to Love: A Practical Guide to Finding Fulfilling Work by Better Understanding Yourself by The School of LifeTaste: My Life Through Food by Stanley TucciSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin NosratThe Best American Food Writing 2022 edited by Sohla El-WayllyThe Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
We're back for Episode 98! - news notes: https://pixelgaiden.podbean.com/e/episode-98-now-we-re-cooking-6-good-cooking-games/ In this episode Cody and Eric catch up on the news + 6 Good Cooking Games! We are doing news for the first monthly episode and then "catching up" later in the month. Episode Guide ---------------- 8:57 - Quick Questions 22:01 - Patreon Song 33:56 - News 1:19:58 - Tea Time With Tim - MSX Retro Cast 1:32:26 - Cody's Corner - Genesis Shooters Part 3 2:11:00 - 6 Good Cooking Games Please give us a review on Apple Podcasts! Thanks for listening! You can always reach us at podcast@pixelgaiden.com. Send us an email if we missed anything in the show notes you need. You can now support us on Patreon. Thank you to Henrik Ladefoged, Roy Fielding, Matthew Ackerman, Josh Malone, Daniel James, 10MARC, Eric Sandgren, Brian Arsenault, Retro Gamer Nation, Maciej Sosnowski, Paradroyd, RAM OK ROM OK, Mitsoyama, David Vincent, Ant Stiller, Mr. Toast, Jason Holland, Mark Scott, Vicky Lamburn, Mark Richardson, Scott Partelow, Paul Jacobson, and Adam from Commodore Chronicles for making this show possible through their generous donation to the show. Support our sponsor Retro Rewind for all of your Commodore needs! Use our page at https://retrorewind.ca/pixelgaiden and our discount code PG10 for 10% --- Send in a voice message: https://anchor.fm/amigospodcast/message
We're back for Episode 98! In this episode Cody and Eric catch up on the news + 6 Good Cooking Games! We are doing news for the first monthly episode and then "catching up" later in the month. Episode Guide ---------------- 8:57 - Quick Questions 22:01 - Patreon Song 33:56 - News 1:19:58 - Tea Time With Tim - MSX Retro Cast 1:32:26 - Cody's Corner - Genesis Shooters Part 3 2:11:00 - 6 Good Cooking Games News - Cody – 2D Duke Nukem 4Ever game prototype found and released. https://www.indieretronews.com/2022/12/duke-nukem-4ever-prototype-build-for.html#more Tim – Reset 64 new edition has landed over the holiday season. Available from their itch.io website in PDF form. Another brilliant edition covering games on the C64 from the latter part of 2022, the results of the 2022 Craptastic competition. There is also a section dedicated to Oliver Frey the amazing artists from Zzap64, Crash and many other games artwork. Of course featuring another amazing Ant Stiller produced cover page artwork. It's a free download but you can always throw them a few bucks for their hard work. https://reset64-magazine.itch.io/reset64-15 Cody – Super Nintendo World Opens Next Month! https://www.nintendolife.com/news/2023/01/heres-a-sneak-peak-inside-super-nintendo-world-at-universal-hollywood Eric - Scorch - A Scorched Earth clone gets a New Year release for the Atari XL/XE https://www.indieretronews.com/2023/01/scorch-scorched-earth-clone-gets-new.html Cody – New Atari Console releases, again, again https://retrododo.com/atari-my-arcade/ Tim – New ZX Spectrum and Amstrad CPC game - Ramiro the vampire: in the Mystery of the Papyrus. New from the Mojon Twins, downloadable at their itch.io site. New puzzle platform adventre for the 64k Amstrad CPC. https://mojontwins.itch.io/ramiro-el-vampiro-iv https://youtu.be/96fYVv2y0yQ Cody – Sports Story Releases on th Switch...poorly https://www.nintendolife.com/news/2023/01/sports-story-version-1-0-3-is-now-available-heres-the-full-patch-notes Eric - The GB Interceptor Lets You Stream Gameplay From An Unmodified Game Boy https://www.nintendolife.com/news/2022/12/random-the-gb-interceptor-lets-you-stream-gameplay-from-an-unmodified-game-boy Cody – Gran Turismo the Movie? https://retrododo.com/sony-gran-turismo-ces-2023/ Eric - Crunchyroll Is Making A Video Game For The Game Boy Color - https://www.nintendolife.com/news/2022/11/surprise-crunchyroll-is-making-a-video-game-for-the-game-boy-color Cody – Akka Arh https://www.nintendolife.com/news/2023/01/ataris-once-lost-shmup-akka-arrh-makes-dazzling-return-in-new-screenshots Eric – Pico-8 Manic Miner - https://minionsoft.itch.io/manic-miner Please give us a review on Apple Podcasts! Thanks for listening! You can always reach us at podcast@pixelgaiden.com. Send us an email if we missed anything in the show notes you need. You can now support us on Patreon. Thank you to Henrik Ladefoged, Roy Fielding, Matthew Ackerman, Josh Malone, Daniel James, 10MARC, Eric Sandgren, Brian Arsenault, Retro Gamer Nation, Maciej Sosnowski, Paradroyd, RAM OK ROM OK, Mitsoyama, David Vincent, Ant Stiller, Mr. Toast, Jason Holland, Mark Scott, Vicky Lamburn, Mark Richardson, Scott Partelow, Paul Jacobson, and Adam from Commodore Chronicles for making this show possible through their generous donation to the show. Support our sponsor Retro Rewind for all of your Commodore needs! Use our page at https://retrorewind.ca/pixelgaiden and our discount code PG10 for 10%
On this episode, Malaika and Harleigh explore their relationship with salt. Kosher salt, sea salt, Maldon salt, salt as brine, salt in bacon, smoked salt. It's an essential in both of our kitchens and our podcast namesake. We love SALT! Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: https://amzn.to/3UVvaJD Alison Roman's Thanksgiving Dinner (brined Turkey recipe): https://youtu.be/L696FZMmZ9w Follow the podcast for updates and video content on Instagram! You can follow Harleigh on Instagram here, and follow Malaika right here.
A popular TikTok cooking duo, Nick DiGiovanni and Lynja Davis, set out to hit 69 fast food spots in under 24 hours! SOURCE: https://www.wdjx.com/tiktok-cooking-duo-set-world-record-for-visiting-most-fast-food-places-in-24-hours/
When we started People Nerds, it was with the ethos that lots and lots of people—from artists and activists to authors—might leverage design, research, and human-centered principles to inform their work. But what about food? And specifically, those who spend their life creating culinary experiences both big and small?To guide us, we're joined by Samin Nosrat—author of Salt, Fat, Acid, Heat and a contributor to New York Times Cooking and the New York Times Magazine. We discuss how she thinks of herself as a researcher, her method for finding and sharing stories carefully, and what she's nerdy about when not in the kitchen.Be sure to check out Samin at our People Nerds event later this fall, a one-day digital gathering to explore how human-centered practitioners from all industries are adapting to our new normal.Show NotesExplore recipes and her Netflix showDiscover Samin's Book: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
The guys sit down with Eric Petrus of NoVA Guitar Setups and talk entrepreneurship, custom Tele's, the crossover between chef'ing and guitar craft, and partying like your job depends on it. Like what you're hearing? Buy us some guitar pics on https://www.buymeacoffee.com/grade43 Really like what you hear? Consider supporting us every month on http://www.patreon.com/grade43 Opinions are 100% our own and we are not currently not sponsored by any manufacturer we mention. Some of the above links are affiliate links.
Household Express: Guest Lorraine Maharaj Tamarind & Thyme The secret to good cooking by Radio Islam
What would you make for the Masterchef judges if you only had one egg? And how many ways can you boil an egg? Aaron Sanders joins the conversation to bring us all back to basics. We talk essential kitchen tips and what it really takes to “live your food dream”. Elise apologises to Maggie Beer and Scotty plans a tea-riffic use for seasonal quince.REFERENCES:BOOKS:To Asia, With Lovehttps://www.booktopia.com.au/to-asia-with-love-hetty-lui-mckinnon/book/9781760787677.html?dsa=s1-east&gclid=CjwKCAjwyryUBhBSEiwAGN5OCE-Obun0NEdbvrugWj8CW-X35toQgQiaGTrXWjbmXyZ_oUST6nvkuhoC_GwQAvD_BwESalt, Fat, Acid, Heat, Mastering the Elements of Good Cooking by Samin Nosrathttps://www.saltfatacidheat.com/Ottolenghi Flavour by Yotam Ottolenghi, Ixta Belfragehttps://www.booktopia.com.au/ottolenghi-flavour-yotam-ottolenghi/book/9781785038938.htmlPatisserie, Master the Art of French Pastry by Melanie Dupuis, Anne Cazorhttps://www.booktopia.com.au/patisserie-melanie-dupuis/book/9781743790946.htmlMarriage of Flavours, Four Seasons of Beautifully Balanced Food by Scott Picketthttps://www.booktopia.com.au/marriage-of-flavours-scott-pickett/book/9780143789130.htmlCOOL FOOD STUFF:Mandarin pressed extra virgin olive oilhttps://mountzeroolives.com/shop/mandarin-pressed-extra-virgin-olive-oil-100ml-330ml-2l-74Milk the cowhttps://milkthecow.com.au/We record on Riverside.fm. If you are considering recording a Podcast we highly recommend this wonderful platform. Please visit link below for more information and to sign up. If you do sign up with Riverside.fm using this link we receive an affiliate fee.Visit:https://riverside.fm/?utmcampaign=campaign1&utmmedium=affiliate&utmsource=rewardful&via=scott-bagnell
Some cookbooks are just a collection of recipes. That's great, but how about cookbooks that take you to the next level as a cook, imparting techniques and strategies to make you better at your craft? That's what we're talking about. Renee and Sara round up some of our favorites that taught us, and can teach you, some new tricks in the kitchen. Note: For more links, visit this episode's link on our website. Resources from this episode: Alice Waters and elitism (NYT) Cooked, by Michael Pollan Cookbooks mentioned in this episode: Salt Fat Acid Heat, by Samin Nosrat Small Victories, by Julia Turshen America's Test Kitchen Family Cookbook America's Test Kitchen Family Baking Book Thanksgiving: How to Cook it Well, by Sam Sifton The Art of Simple Food, by Alice Waters How to Cook, by Hugh Acheson The Food Lab, by J. Kenji Lopez-Alt On Food and Cooking, by Harold McGee Keys to Good Cooking, by Harold McGee Food IQ, by Daniel Holzman & Matt Rodbard The Gourmet Cookbook, by Ruth Reichl How to Cook Everything: The Basics, by Mark Bittman Recipes mentioned in this episode: Blueberry pie (America's Test Kitchen Family Cookbook) Classic apple pie (America's Test Kitchen Family Cookbook) Apple pie (Thanksgiving: How to Cook it Well) Jennie's chicken pelau (Small Victories) Best rice pilaf with roasted red cabbage (Small Victories) Beef stew (The Art of Simple Food) Tart and pie dough (The Art of Simple Food) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 5/18/2022): The Campout Cookbook, by Marnie Hanel & Jen Stevenson
Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken. This is a rebroadcast. See omnystudio.com/listener for privacy information.
Welcome back! This week Moni and Kat can't wait to dig into Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. This is defintely a switch from the books the ladies normally review but the conversation is no leas delicious!! Grab a drink and enjoy the show. Apologies for the audio this week. We are workimg hard to get new recording equipment and a studio. If you want to help us create better sounding content or just want to support the show, consider being a sponser! Hit us up at thefabpodcast@gmail.com for details. Linktr.ee/Fabpod
The Rhône Valley of France is famous for its Syrah, Grenache, and Viognier grapes (among others), while Merlot, Cabernet Sauvignon, and Cab Franc (et al!) are grown in Bordeaux. And these wine grapes have thrived in their respective regions for centuries. But what happens when rising temperatures change the kinds of grapes that can be grown in a particular area? How is the climate crisis changing the way wine is produced? And what can we do as consumers to promote sustainability among winemakers? Paul Wagner is a Viticulture and Winery Technology Instructor at Napa Valley College and Cohost of Bottle Talk with Rick and Paul. He also serves as guest lecturer at multiple universities in Europe and the US and offers several wine-related courses as part of The Great Courses lecture series. On this episode of Reversing Climate Change, Paul joins Ross to explain what attracts him to the artistry and experience of winemaking, exploring what makes wine grapes sweeter than any other fruit and how they give you a sense of both place and time. Paul describes how climate is changing the way wine is made everywhere in the world, discussing what winemakers are doing to avoid rising temperatures and how the climate crisis might influence the evolution of wine in places like Bordeaux and Rhone. Listen in for insight on how climate informs the alcohol content in wine and get Paul's advice for the environmentally conscious on choosing a wine you like—and then finding a winemaker who's working toward carbon neutrality. (Wine is discussed for its own sake for the first twenty or so minutes. If you want to skip right to the intersection with climate, it begins at 24:32.) Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Check out our other podcast, Carbon Removal Newsroom Resources Bottle Talk with Rick & Paul Bottle Talk on CapRadio Paul Wagner Wine Paul on The Great Courses Robert Mondavi Napa Valley College Viticulture & Winery Technology Department Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat Decanter World Wine Awards Familia Torres: Wine & Climate Change Wine Folly: The Essential Guide to Wine by Madeline Puckette and Justin Hammack Hugh Johnson --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support
Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken. See omnystudio.com/listener for privacy information.
KAYS COOKING has been a friend and an enemy of the show for the past FIVE YEARS. We started covering her just after Thanksgiving in 2016. Since then, so many insane things have happened with her that even I have trouble remembering it all. Luckily, for Thanksgiving this year, I am thankful for LEFTOVERS. Not just the food, but the re-heated content of the Youtube commentary community. You see, a couple years ago, the MILLION SUBS CLUBS of Youtube finally started noticing Kays Cooking, and now they all cover her. Mad At The Internet, Deadwing Dork, penguinz0, CinnamonToastKen, and as of last month even PewDiePie are all now trying to lay claim to Kay as a goon. But they are all just photocopying a photocopy at this point. The internet is turning inside-out, picking at the bones of the Kay carcass, sucking on table scraps, and microwaving the meals I left in the back of the fridge years ago. My English wife, Kelsey, helps me cook three of Kay's most infamous meals; The Meatballs, The Fried Rice, and most horrifying of all... a DIFFERENT Spaghetti Bolognese, and I try to find out which is easier to choke down-- Kay's leftovers, or the internet's. Want to see outtakes of Kelsey's Good Cooking and join the Cult hangout? Get the POD AWFTER SHOW in THE PIZZA FUND! $6 level. http://podawful.pizza VIDEO: https://youtu.be/fZh9JVKcwNk RSS FEED: http://feeds.feedburner.com/podawful YOUTUBE: http://awful.tube TWITTER: https://twitter.com/OnlineRetard INSTAGRAM: http://instagram.com/podawful TWITCH: https://www.twitch.tv/podawful DLIVE: https://dlive.tv/PodAwful ODYSEE: https://odysee.com/@podawful:8 FACEBOOK: https://www.facebook.com/podawfultv CULT: http://podawful.com/cult DISCORD: http://podawful.com/discord MERCH: http://podawful.shop http://podawful.com #pewdiepie #kayscooking #podawful
KAYS COOKING has been a friend and an enemy of the show for the past FIVE YEARS. We started covering her just after Thanksgiving in 2016. Since then, so many insane things have happened with her that even I have trouble remembering it all. Luckily, for Thanksgiving this year, I am thankful for LEFTOVERS. Not just the food, but the re-heated content of the Youtube commentary community. You see, a couple years ago, the MILLION SUBS CLUBS of Youtube finally started noticing Kays Cooking, and now they all cover her. Mad At The Internet, Deadwing Dork, penguinz0, CinnamonToastKen, and as of last month even PewDiePie are all now trying to lay claim to Kay as a goon. But they are all just photocopying a photocopy at this point. The internet is turning inside-out, picking at the bones of the Kay carcass, sucking on table scraps, and microwaving the meals I left in the back of the fridge years ago. My English wife, Kelsey, helps me cook three of Kay's most infamous meals; The Meatballs, The Fried Rice, and most horrifying of all... a DIFFERENT Spaghetti Bolognese, and I try to find out which is easier to choke down-- Kay's leftovers, or the internet's. Want to see outtakes of Kelsey's Good Cooking and join the Cult hangout? Get the POD AWFTER SHOW in THE PIZZA FUND! $6 level. http://podawful.pizza VIDEO: https://youtu.be/fZh9JVKcwNk RSS FEED: http://feeds.feedburner.com/podawful YOUTUBE: http://awful.tube TWITTER: https://twitter.com/OnlineRetard INSTAGRAM: http://instagram.com/podawful TWITCH: https://www.twitch.tv/podawful DLIVE: https://dlive.tv/PodAwful ODYSEE: https://odysee.com/@podawful:8 FACEBOOK: https://www.facebook.com/podawfultv CULT: http://podawful.com/cult DISCORD: http://podawful.com/discord MERCH: http://podawful.shop http://podawful.com #pewdiepie #kayscooking #podawful
Join us for Thanksgiving as we talk The Nancy Drew Cookbook: Clues to Good Cooking (1973) and test out two of the recipes. Support us on Patreon: https://www.patreon.com/regularnancydrew Instagram: instagram.com/RegularNancyDrew Twitter: twitter.com/RegularND YouTube: https://www.youtube.com/channel/UCkUyxPdQx5fCJeTIrGcGqPg Music: “Kool Kats” by Kevin MacLeod Special Thanks to Ryan Ransom for his Voice Acting skills
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).
This week, Patricia talks about a couple great backlist titles including a fun steampunk graphic novel that's full of surprises! Follow All the Books! using RSS, Apple Podcasts, Spotify, or Stitcher and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. Books Discussed on the Show: With the Fire on High by Elizabeth Acevedo City of Secrets by Victoria Ying Books Mentioned on the Show: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington City of Illusion by Victoria Ying See omnystudio.com/listener for privacy information.
See omnystudio.com/listener for privacy information.
I hope you're hungry, Bookworms – this episode is going to give you the munchies. Today's guest Nikki Furrer is the author of “A Woman's Guide to Cannabis.” She is also a cannabis lawyer, yoga teacher, and cannabis product developer. Nikki joined me today to talk about bookstores and cookbooks, learning to cook well instead of simply following a recipe, and the joys of a just little bit too much salt. Support the Best Book Ever Podcast on Patreon Follow the Best Book Ever Podcast on Instagram or on the Best Book Ever Website Host: Julie Strauss Website/Instagram Guest: Nikki Furrer Website/Instagram/Bend and Blaze Yoga Do you know a young person who'd like to appear on the 2nd Annual Kids/YA Gift Guide Episode? GO HERE! Discussed in this episode: Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat A Woman's Guide to Cannabis: Using Marijuana to Feel Better, Look Better, Sleep Better, and Get High Like a Lady by Nikki Furrer A Really Good Day: How Microdosing Made a Mega Difference in My Mood, My Marriage, and My Life by Ayelet Waldman Yoga Nidra The Colombia Publishing Course Tana French Gillian Flynn Where'd You Go, Bernadette? By Maria Semple Salt Fat Acid Heat Netflix Show Crossroads by Jonathan Franzen Nancy Pearl Freedom by Jonathan Franzen Alice Waters Cookbooks (they're all brilliant) We Are What We Eat: A Slow Food Manifesto The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden Chez Pannisse Cooking Chez Panisse Menu Cookbook My Pantry: Homemade Ingredients That Make Simple Meals Your Own The Pat Conroy Cookbook: Recipes and Stories of My Life The Prince of Tides by Pat Conroy (Note: Some of the above links are affiliate links, meaning I get a few bucks off your purchase at no extra expense to you. Anytime you shop for books, you can use my affiliate link on Bookshop, which also supports Indie Bookstores around the country. If you're shopping for everything else – clothes, office supplies, gluten-free pasta, couches – you can use my affiliate link for Amazon. Thank you for helping to keep the Best Book Ever Podcast in business!)
I hope you're hungry, Bookworms – this episode is going to give you the munchies. Today's guest Nikki Furrer is the author of “A Woman's Guide to Cannabis.” She is also a cannabis lawyer, yoga teacher, and cannabis product developer. Nikki joined me today to talk about bookstores and cookbooks, learning to cook well instead of simply following a recipe, and the joys of a just little bit too much salt. Support the Best Book Ever Podcast on Patreon Follow the Best Book Ever Podcast on Instagram or on the Best Book Ever Website Host: Julie Strauss Website/Instagram Guest: Nikki Furrer Website/Instagram/Bend and Blaze Yoga Do you know a young person who'd like to appear on the 2nd Annual Kids/YA Gift Guide Episode? GO HERE! Discussed in this episode: Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat A Woman's Guide to Cannabis: Using Marijuana to Feel Better, Look Better, Sleep Better, and Get High Like a Lady by Nikki Furrer A Really Good Day: How Microdosing Made a Mega Difference in My Mood, My Marriage, and My Life by Ayelet Waldman Yoga Nidra The Colombia Publishing Course Tana French Gillian Flynn Where'd You Go, Bernadette? By Maria Semple Salt Fat Acid Heat Netflix Show Crossroads by Jonathan Franzen Nancy Pearl Freedom by Jonathan Franzen Alice Waters Cookbooks (they're all brilliant) We Are What We Eat: A Slow Food Manifesto The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden Chez Pannisse Cooking Chez Panisse Menu Cookbook My Pantry: Homemade Ingredients That Make Simple Meals Your Own The Pat Conroy Cookbook: Recipes and Stories of My Life The Prince of Tides by Pat Conroy (Note: Some of the above links are affiliate links, meaning I get a few bucks off your purchase at no extra expense to you. Anytime you shop for books, you can use my affiliate link on Bookshop, which also supports Indie Bookstores around the country. If you're shopping for everything else – clothes, office supplies, gluten-free pasta, couches – you can use my affiliate link for Amazon. Thank you for helping to keep the Best Book Ever Podcast in business!)
Michelle Hart is an author and feminine expansion mentor who helps women transform their lives & align with their purpose through pleasure, rewilding, and the art of sensual ritual. She is also one of my dearest friends, and my go-to person when I want to talk about food, chefs, restaurants, or recipes. So I was thrilled that Michelle chose a cookbook as her Best Book Ever. You are going to love this episode, as we go into a deep dive about the perfect biscuit, the perfect egg, and the perfect potatoes, and why “The Food Lab” is the Best Book Ever. Support the Best Book Ever Podcast on Patreon Follow the Best Book Ever Podcast on Instagram or on the Best Book Ever Website Host: Julie Strauss Website/Instagram Guest: Michelle Hart Instagram/Twitter Want to be a guest on the Best Book Ever Podcast? Go here! Discussed in this episode: The Food Lab by J. Kenji Lopez Alt Kenji Lopez Alt Website/YouTube Howard's End by E.M. Forster Art Institute of Atlanta – Culinary Academy Confituras Little Kitchen, Austin, TX Fixe Southern House Restaurant, Austin, TX Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat Plenty by Yotam Ottolenghi The Joy of Cooking by Irma S. Rombauer Half Baked Harvest by Tieghan Gerard Well + Good Cookbook by Alexia Brue and Melisse Gelula The New York Times Cooking No-Recipe Recipes by Sam Sifton The Love and Lemons Cookbook by Jeanine Donofrio Love and Lemons Every Day by Jeanine Donofrio Graze: Inspiration for Small Plates and Meandering Meals by Suzanne Lenzer Discussed in our Patreon Conversation: We had a fun food/kitchen speed round in this part of the chat: What foods are always in your kitchen? What will you never eat, no matter how it's prepared? What's your best restaurant experience? What's your go-to meal that you prepare when you want to impress someone? What food can you not make? The Soul of an Octopus: A Surprising Exploration Into the Wonder of Consciousness by Sy Montgomery My Octopus Teacher El Farallon restaurant, Cabo San Lucas, Mexico (Holy hell – Michelle was not kidding. Check out the pictures of this place.) The Boy Who Bakes Espresso Rye Chocolate Chip Cookies (Note: Some of the above links are affiliate links, meaning I get a few bucks off your purchase at no extra expense to you. Anytime you shop for books, you can use my affiliate link on Bookshop, which also supports Indie Bookstores around the country. If you're shopping for everything else – clothes, office supplies, gluten-free pasta, couches – you can use my affiliate link for Amazon. Thank you for helping to keep the Best Book Ever Podcast in business!)
Michelle Hart is an author and feminine expansion mentor who helps women transform their lives & align with their purpose through pleasure, rewilding, and the art of sensual ritual. She is also one of my dearest friends, and my go-to person when I want to talk about food, chefs, restaurants, or recipes. So I was thrilled that Michelle chose a cookbook as her Best Book Ever. You are going to love this episode, as we go into a deep dive about the perfect biscuit, the perfect egg, and the perfect potatoes, and why “The Food Lab” is the Best Book Ever. Support the Best Book Ever Podcast on Patreon Follow the Best Book Ever Podcast on Instagram or on the Best Book Ever Website Host: Julie Strauss Website/Instagram Guest: Michelle Hart Instagram/Twitter Want to be a guest on the Best Book Ever Podcast? Go here! Discussed in this episode: The Food Lab by J. Kenji Lopez Alt Kenji Lopez Alt Website/YouTube Howard's End by E.M. Forster Art Institute of Atlanta – Culinary Academy Confituras Little Kitchen, Austin, TX Fixe Southern House Restaurant, Austin, TX Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat Plenty by Yotam Ottolenghi The Joy of Cooking by Irma S. Rombauer Half Baked Harvest by Tieghan Gerard Well + Good Cookbook by Alexia Brue and Melisse Gelula The New York Times Cooking No-Recipe Recipes by Sam Sifton The Love and Lemons Cookbook by Jeanine Donofrio Love and Lemons Every Day by Jeanine Donofrio Graze: Inspiration for Small Plates and Meandering Meals by Suzanne Lenzer Discussed in our Patreon Conversation: We had a fun food/kitchen speed round in this part of the chat: What foods are always in your kitchen? What will you never eat, no matter how it's prepared? What's your best restaurant experience? What's your go-to meal that you prepare when you want to impress someone? What food can you not make? The Soul of an Octopus: A Surprising Exploration Into the Wonder of Consciousness by Sy Montgomery My Octopus Teacher El Farallon restaurant, Cabo San Lucas, Mexico (Holy hell – Michelle was not kidding. Check out the pictures of this place.) The Boy Who Bakes Espresso Rye Chocolate Chip Cookies (Note: Some of the above links are affiliate links, meaning I get a few bucks off your purchase at no extra expense to you. Anytime you shop for books, you can use my affiliate link on Bookshop, which also supports Indie Bookstores around the country. If you're shopping for everything else – clothes, office supplies, gluten-free pasta, couches – you can use my affiliate link for Amazon. Thank you for helping to keep the Best Book Ever Podcast in business!)
Episode 098: Friday Four from the Circ Desk - 6/18 Episode 098: Friday Four from the Circ Desk - 6/18 Amie Newberry & Tami Ruf Jamie's Recommendation Protest Kitchen: Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time by Carol J. Adams and Virginia Messina Taryn's Recommendations The Drunken Botanist by Amy Stewart Peppers of the Americas by Maricel E. Pressilla Tami's Recommendation Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat Books Mentioned How to Break Up With Your Phone by Catherine Price Tiki Cocktails: Modern Tropical Cocktails by Shannon Mustipher Smugglers Cove: Exotic Cocktails, Rum and the Cult of Tiki by Martin Cate Media Mentioned The Booksellers on Netflix Salt Fat Acid Heat on Netflix Sites Mentioned Moe's Books in Berkeley Chez Panisse in Berkeley Kitchen Arts and Letters in New York City (bookstore) Strand Books in New York City (bookstore)
On this week’s episode: Dan, Jamilah, and Elizabeth argue whether or not a toddler is obligated to join a sticker ponzi scheme if the invitation came from his cousin. Then, Jamilah talks to Rose Aka-James, National Membership Director of Black Mamas Matter Alliance, about the work being done to address the systemic racial disparities when it comes to Black maternal health. Check out BMMA’s Black Maternal Health Week Virtual Conference. In Slate Plus: We’re pitching modern issues that just simply need to be explained via Schoolhouse Rock song. Sign up for Slate Plus. Recommendations: Elizabeth recommends Plasticus Maritimus: An Invasive Species by Ana Pêgo. Jamilah recommends Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Dan recommends Cookie Chronicles by Matthew Swanson and Robbi Behr. Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today’s show, and give us ideas about what we should talk about in future episodes. Podcast produced by Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices
On this week’s episode: Dan, Jamilah, and Elizabeth argue whether or not a toddler is obligated to join a sticker ponzi scheme if the invitation came from his cousin. Then, Jamilah talks to Rose Aka-James, National Membership Director of Black Mamas Matter Alliance, about the work being done to address the systemic racial disparities when it comes to Black maternal health. Check out BMMA’s Black Maternal Health Week Virtual Conference. In Slate Plus: We’re pitching modern issues that just simply need to be explained via Schoolhouse Rock song. Sign up for Slate Plus. Recommendations: Elizabeth recommends Plasticus Maritimus: An Invasive Species by Ana Pêgo. Jamilah recommends Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Dan recommends Cookie Chronicles by Matthew Swanson and Robbi Behr. Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today’s show, and give us ideas about what we should talk about in future episodes. Podcast produced by Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices
Like Google Maps on a long road trip, one top chef is helping us find our way through the endless recipes scattered inside of that junk drawer in our kitchen to the dish we're craving. That's right, by understanding just four cardinal directions of cooking, we can make anything delicious. Before diving into this culinary course, we discuss what our favorite foods really say about who we are. Our gourmet guide: Samin Nasraat. The book: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, and you're listening to LIT Society. LET'S GET LIT! Find Alexis and Kari online: Instagram — www.instagram.com/litsocietypod; Twitter — www.twitter.com/litsocietypod; Facebook — www.facebook.com/LitSocietyPod; and our website www.LitSocietyPod.com. Get in on the conversation by using #booksanddrama.
#82podgradusom (напоминаем, что этот тег сигнализирует о том, что эпизод будет разговорным)В этом выпуске мы обсуждаем дивный новый мир еды в 2021 году. Почему вино не всегда подходит веганам? Что выглядит как говядина, пахнет как говядина и на вкус как говядина, — но не говядина и даже не мясо? Почему американские студенты в среднем набирают 15 фунтов веса за первый год обучения в вузе? Обо всём об этом говорим на расстоянии между нагревающимся до комнатной температуры 2% лимонадным пивом Radler и остывающим капучино из Verve Coffee.О чём говорим по минутам:(2:11) - Наши две недели: как Юля справляется с ощущением недостаточно насыщенного дня во время университетских каникул и какую тактику избрала Викина бывшая начальница, чтобы протащить своё мороженое в модную сеть продуктовых магазинов Erewhon(5:15) - Что стало с Юлиными кулинарными навыками после переезда из Москвы в Мюнхен(7:51) - Какие русские блюда перекочевали на Викину американскую кухню и почему гречка оказалась привлекательнее еды из калифорнийской университетской столовой(10:37) - Как Юле удаётся не ходить в продуктовые магазины и Викины многочасовые турне по продуктовым лавкам Парижа(13:45) - Режим работы продовольственных магазинов в Европе и в Америке(16:10) - Как работают приложения-сервисы доставки ингредиентов по выбранным рецептам(17:50) - «На самокате приезжает лук» или сервисы доставки продуктов в Москве(20:05) - Юлины немецкие друзья ожидают, что икра на вкус окажется как варенье, а Викины американские друзья ассоциируют русскую кухню со свёклой(23:45) – Low-Carb, Gluten-Free и кето-диета(29:41) – Компульсивное переедание и что такое freshman 15(33:47) - Яйца без яиц, сыр из орехов и джекфрут, успешно изображающий говядину(38:43) - Вино без вина и MUDWTR coffee(41:00) - Как дружить с человеком, который питается только овощами, фруктами и яйцами(42:29) - Связь радикальных установок в еде с политическими воззрениями и как в наших вкусовых предпочтениях отражается личность(46:20) - Просроченные продукты и как мы с этим боремся(48:19) - Экология и упаковка: в чём преимущество «Пятёрочки»(52:22) - Где мы берём рецептыИсследование о том, как любовь к острому связана с готовностью человека пойти на рискКак выглядит яйцо без яйца Кулинарная книга Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Материал Юли про расстройства пищевого поведения, опубликованный на «Ноже»Ждём ваших ответов на вопрос, какое блюдо вы готовите с наибольшим удовольствием, в директе нашего инстаграма @82gradusa. Мы в телеграме: https://t.me/gradusa82 Почта: 82gradusa@gmail.com Критику туда же!Ставьте нам оценки, оставляйте отзывы и подписывайтесь, чтобы не пропустить наш следующий выпуск через две недели.В выпуске звучат: Broke For Free — Fuck it, Gargoyles Numb End — Arp 220, Blue Dot Session — Club Felix, Broke For Free — The Gold Lining. Источник: freemusicarchive.org
In this episode of Picking Violets and Kicking Glass, Brook, Elisabeth, Teagan, and Audrey are joined by a cook full of moxie and knowledge, Mallory Viscardi to savor all things food!. Check out the books recommended in this episode: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat The Darkest Minds by Alexandra Bracken My Family Divided: One Girl's Journey of Home, Loss, and Hope by Diane Guerrero and Erica Moroz Jurassic Park by Michael Crichton The Reluctant Fundamentalist by Mohsin Hamid
In a way, the space where we live is an exhibition, a curation of an exact moment in time. As humans, we are constantly assessing the world around us and arranging it to fit our values. But, what factors influence our sense of taste and point of view? What makes something desirable? What methods do designers and leaders apply to contextualize products, information, and experiences people love? In this episode, Gautam Mukunda speaks with the Head of the Design Lab at Harvard, Dr. Beth Altringer, and the Chair, Art for Europe at Boston’s Museum of Fine Arts, Dr. Frederick Ilchman about the relationship between design and technology, and how shaping taste is a powerful way to lead. “Curating properly means to care for something, to preserve it. It's a rather beautiful calling. You are trying to save the best of the past for the present so we can understand what our future is going to be.” — Dr. Frederick Ilchman Follow @GMukunda on Twitter Books Referenced: Arnhem: The Battle for the Bridges, 1944, by Antony Beevor Stalingrad, by Antony Beevor Important Artifacts and Personal Property from the Collection of Lenore Doolan and Harold Morris, Including Books, Street Fashion, and Jewelry, by Leanne Shapton Salt Fat Acid Heat: Mastering the Elements of Good Cooking, by Samin Nosrat The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs, by Karen Page, Andrew Dornenburg The Art of Game Design: A Book of Lenses, by Jesse Schell Invisible Women: Exposing Data Bias in a World Designed for Men, by Caroline Criado-Perez Guest Info: Dr. Frederick Ilchman is an art historian and museum curator. He specializes in Italian Renaissance painting, particularly that of Venice. He’s chair of Art of Europe for the Museum of Fine Arts in Boston. His acclaimed exhibition, Titian, Tintoretto, Veronese: Rivals in Renaissance Venice (2009), organized with the Musée du Louvre, won several awards. Eager to enlist supporters for his favorite city, he is also the Chairman of Save Venice, the largest non-profit organization specifically devoted to preserving the art and architecture of Venice. Dr. Beth Ames Altringer is an award-winning designer and runs the Design Lab at Harvard University's John A. Paulson School of Engineering and Applied Sciences. In 2016, The Harvard Crimson recognized her as one of the university’s top 15 professors. Altringer founded the Desirability Lab, which has helped teams at companies like IDEO, Gucci, Puma, IKEA, Disney, Piaggio, Swarovski, and Uber to create more desirable products and services based on behavioral research. When she's not teaching, Altringer is usually in her studio working with flavor data or making art. She built the iOS app, Chef League, an interactive game that lets you learn flavor intuition from chefs, created flavor research software called the Flavor Genome Project, paints for fun, and is a former champion blind taster.
Episode 036 Mia Hopkins on “The Proposition” by Judith Ivory Mia Hopkins is straight up one of the coolest people I’ve ever met. I could talk to her all day about books, baking, mothering, and life in general. The book she chose, “The Proposition” by Judith Ivory, is a sort of gender-swapped take on “My Fair Lady.” I loved reading it, and I really loved talking about it with Mia. Support the Best Book Ever Podcast on Patreon Follow the Best Book Ever Podcast on Instagram or on the Best Book Ever Website Host: Julie Strauss Website/Instagram/Facebook Guest: Mia Hopkins Website/Facebook/Twitter/Instagram/The Baker’s Notebook Podcast Discussed in this episode: The Proposition by Judith Ivory The Baker’s Notebook Podcast Duck, Duck, Porcupine by Selena Yoon Bee-Bim Bop! by Linda Sue Park Zenobia Neil on Best Book Ever Episode 035 Tattoos on the Heart: The Power of Boundless Compassion by Father Gregory Boyle Barking to the Choir: The Power of Radical Kinship by Father Gregory Boyle Homeboy Industries Thirsty: An Eastside Brewery Novel by Mia Hopkins Trashed: An Eastside Brewery Novel by Mia Hopkins My Fair Lady Pygmalion myth Pygmalion by George Bernard Shaw The Lady Sherlock Series by Sherry Thomas: A Study in Scarlet Women, A Conspiracy in Belgravia, The Hollow of Fear, The Art of the Theft The Luckiest Lady in London by Sherry Thomas Delicious by Sherry Thomas Pride and Prejudice by Jane Austen Bridgerton miniseries on Netflix The Duke and I by Julia Quinn (The Bridgerton series is over a dozen books long, so if you like this one, you’ve got a great binge ahead of you) The Indiscretion by Judith Ivory The Lady’s Guide to Celestial Mechanics by Olivia Waite The Care and Feeding of Waspish Widows by Olivia Waite Breathe the Sky by Michelle Hazen Eternity Street: Violence and Justice in Frontier Los Angeles by John Mack Faragher The Los Angeles Conservancy The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael Twitty Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat Salt Fat Acid Heat Netflix Series Home Cooking Podcast with Samin Nosrat and Hrishikesh Hirway Discussed in our Patreon Conversation: Paul Hollywood The Great British Bake Off Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile by Kim-Joy Christmas with Kim-Joy: A Festive Collection of Edible Cuteness by Kim-Joy Proof by Mia Hopkins is in The One Who Got Away Anthology, edited by Kristina Wright Rosie’s the Vet’s Cookie Chicken Swedish Princess Cake Croquembouche Choux Pastry with Craquelin Mexican Concha Bread Japanese Melon Bread Mardi Gras King Cake (Note: Some of the above links are affiliate links. If you shop using my affiliate link on Bookshop, a portion of your purchase will go to me, at no extra expense to you. Thank you for supporting indie bookstores and for helping to keep the Best Book Ever Podcast in business!)
Episode 036 Mia Hopkins on “The Proposition” by Judith Ivory Mia Hopkins is straight up one of the coolest people I've ever met. I could talk to her all day about books, baking, mothering, and life in general. The book she chose, “The Proposition” by Judith Ivory, is a sort of gender-swapped take on “My Fair Lady.” I loved reading it, and I really loved talking about it with Mia. Support the Best Book Ever Podcast on Patreon Follow the Best Book Ever Podcast on Instagram or on the Best Book Ever Website Host: Julie Strauss Website/Instagram/Facebook Guest: Mia Hopkins Website/Facebook/Twitter/Instagram/The Baker's Notebook Podcast Discussed in this episode: The Proposition by Judith Ivory The Baker's Notebook Podcast Duck, Duck, Porcupine by Selena Yoon Bee-Bim Bop! by Linda Sue Park Zenobia Neil on Best Book Ever Episode 035 Tattoos on the Heart: The Power of Boundless Compassion by Father Gregory Boyle Barking to the Choir: The Power of Radical Kinship by Father Gregory Boyle Homeboy Industries Thirsty: An Eastside Brewery Novel by Mia Hopkins Trashed: An Eastside Brewery Novel by Mia Hopkins My Fair Lady Pygmalion myth Pygmalion by George Bernard Shaw The Lady Sherlock Series by Sherry Thomas: A Study in Scarlet Women, A Conspiracy in Belgravia, The Hollow of Fear, The Art of the Theft The Luckiest Lady in London by Sherry Thomas Delicious by Sherry Thomas Pride and Prejudice by Jane Austen Bridgerton miniseries on Netflix The Duke and I by Julia Quinn (The Bridgerton series is over a dozen books long, so if you like this one, you've got a great binge ahead of you) The Indiscretion by Judith Ivory The Lady's Guide to Celestial Mechanics by Olivia Waite The Care and Feeding of Waspish Widows by Olivia Waite Breathe the Sky by Michelle Hazen Eternity Street: Violence and Justice in Frontier Los Angeles by John Mack Faragher The Los Angeles Conservancy The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael Twitty Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat Salt Fat Acid Heat Netflix Series Home Cooking Podcast with Samin Nosrat and Hrishikesh Hirway Discussed in our Patreon Conversation: Paul Hollywood The Great British Bake Off Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile by Kim-Joy Christmas with Kim-Joy: A Festive Collection of Edible Cuteness by Kim-Joy Proof by Mia Hopkins is in The One Who Got Away Anthology, edited by Kristina Wright Rosie's the Vet's Cookie Chicken Swedish Princess Cake Croquembouche Choux Pastry with Craquelin Mexican Concha Bread Japanese Melon Bread Mardi Gras King Cake (Note: Some of the above links are affiliate links. If you shop using my affiliate link on Bookshop, a portion of your purchase will go to me, at no extra expense to you. Thank you for supporting indie bookstores and for helping to keep the Best Book Ever Podcast in business!)
Two vegetarian diamonds from Yasmin FahrHere’s two really good vegetarian recipes. These dishes’ll satisfy even a meat and sausage lover like me! The first recipe is a creamy feta-based, roasted veggie dish served over orzo, hit’s all the marks. I’m also dishing up a little feta history. It’s super easy and you can chunk in just about any kind of veggies. I might even try it over different kinds of pasta. And speaking switching out pasta, the second recipe leaves a lot of room for being creative too – wheat or gluten-free pasta, kale instead of spinach, and from mild to burn out the bung hole hot – however you like it.RatingsI’m givin’ both recipes 5 forks!Links Recipe: Sheet-Pan Baked Feta and VeggiesRecipe: Spicy Butternut Pasta with Spinach Keeping It Simple: Easy Weeknight One-pot Recipes by Yasmin Fahr Yasmin Fahr Website Salt Fat Acid Heat on Netflix Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin NosratCan Feta Cheese Be Made with Cow's Milk? - Sheep's Milk and the Story Behind Real Feta Cheese by Nancy Gaifyllia, The Spruce Eats Dicing a Butternut Squash Video Submit Your Recipe or Restaurant RecommendationThis Episode Sponsored by: Instacart - Squarespace (SAVE 10% on your first website subscription when you enter PARTNER10 at checkout!) - LeftBrainRightBrain Marketing
Every year, Booklist editors pull together the most noteworthy books of the year for the Editors’ Choice, and every year, Susan Maguire chases them down to talk about those books. This year was both no different and completely different, as each of our fine editors sent in a voice note featuring favorites from the list, books that deserve an additional shout out, hot trends, etc. Please enjoy these bookish testimonials. Wow! Find the full show notes on www.booklistonline.com/shelf-care. Wandering in Strange Lands: A Daughter of the Great Migration Reclaims Her Roots. By Morgan Jerkins. These Ghosts Are Family. By Maisy Card. Year of the Rabbit. Written and illustrated by Tian Veasna. Translated by Helge Dascher. Andrew Carnegie Medal for Excellence in Fiction and Nonfiction Shortlist Frida in America: The Creative Awakening of a Great Artist. By Celia Stahr. Recollections of My Nonexistence. By Rebecca Solnit. African American Poetry: 250 Years of Struggle & Song. Edited by Kevin Young. The Night Watchman. By Louise Erdrich. The Magic Fish. Written and illustrated by Trung Le Nguyen. Dungeon Critters. Written and illustrated by Natalie Riess and Sara Goetter. Everything Sad Is Untrue: (A True Story). By Daniel Nayeri. Before the Ever After. By Jacqueline Woodson. Read by Guy Lockard. I Killed Zoe Spanos. By Kit Frick. Read by a full cast. This Is Your Time. by Ruby Bridges. Read by the author. My Mother’s House. By Francesca Momplaisir. Read by a full cast. The Switch. By Beth O’Leary. Read by Alison Steadman and Daisy Edgar-Jones. Tokyo Ueno Station. By Yu Miri. Read by Johnny Heller. Clap When You Land. By Elizabeth Acevedo. Read by the author and Melania-Luisa Marte. Girl with the Louding Voice. By Abi Daré. Read by Adjoa Andoh. Everything Sad Is Untrue: (A True Story). By Daniel Nayeri. Black Is a Rainbow Color. By Angela Joy. Illustrated by Ekua Holmes. Upright Women Wanted. By Sarah Gailey. When No One Is Watching. By Alyssa Cole. Skunk and Badger. By Amy Timberlake. Illustrated by Jon Klassen. Fly on the Wall. Written and illustrated by Remy Lai. Girl on a Motorcycle. By Amy Novesky. Illustrated by Julie Morstad. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. By Samin Nosrat. The Flavor Equation: The Science of Great Cooking Explained. By Nik Sharma. The Rise: Black Cooks and the Soul of American Food. By Marcus Samuelsson, Osayi Endolyn, and Yewande Komolafe. Parakeet. By Marie-Helene Bertino. The Rise and Fall of Charles Lindbergh. By Candace Fleming. Honeybee: The Busy Life of Apis Mellifera. By Candace Fleming. Illustrated by Eric Rohmann. All Thirteen: The Incredible Cave Rescue of the Thai Boys’ Soccer Team. By Christina Soontornvat. A Wish in the Dark. By Christina Soontorvat. King and the Dragonflies. By Kacen Callender. Felix Ever After. By Kacen Callender. Legendborn. By Tracy Deonn. The Puppetmaster’s Apprentice. By Lisa DeSelm. Given. By Nandi Taylor. Gimme Everything You Got. By Iva-Marie Palmer. Jane against the World: Roe v. Wade and the Fight for Reproductive Rights. By Karen Blumenthal.
Kate Ray (@kraykray) is a plant-based cook and former computer programmer based in Brooklyn. In this episode of Easy Cook Bear, Kate shares her story of how she got into the New York tech scene after college, and why she left to go to culinary school. She also shares her tips for making oatmeal and granola, and gives a gift suggestion for spicing up the holidays. Easy Cook Bear is a food and culture show about how we cook, connect, and create. Host Lee-Sean Huang and guests share stories, swap recipes, and explore the creative processes of people who make art, culture, food, music, and more. Links to people and things referenced in the episode: Kate Ray on Twitter: https://twitter.com/kraykray Kate Ray on Instagram: https://www.instagram.com/kraykray/ Exposé on Cloud Kitchens: https://techcrunch.com/2019/06/28/a-rare-glimpse-into-the-sweeping-and-potentially-troubling-cloud-kitchens-trend/ Archestratus Books + Foods: https://archestrat.us/ More about Lee-Sean futurecasting practice: https://foossa.com/future Kate’s Holiday Gift Guide: https://tinyletter.com/kateray/letters/excellent-holiday-gift-guide Fly By Jing: https://flybyjing.com/ Sze Daddy Chili Sauce: https://www.eighteightsix.com/shop/szedaddy-chili-sauce Lao Gan Ma: https://amzn.to/3mqwtO5 Kate’s Lao Gan Ma Zine: http://lgm.kateray.net/ Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: https://amzn.to/38akoHQ --- Send in a voice message: https://anchor.fm/easycookbear/message Support this podcast: https://anchor.fm/easycookbear/support
In this episode we talk about:Lucia’s roots in appreciating food and cookingThe foundations of her culinary career with Argentine celebrity chef Francis MallmanLucia’s path as a chef and restaurateur in UruguayHer flavorful, elemental, produce-driven cooking style How her food philosophy and approach in her Montevideo restaurants tie into the larger Uruguayan, and South American, food sceneLucia’s other pursuits as being a judge on Masterchef and cookbook authorResources:Lucia Soria InstagramJacinto Restaurant websiteJacinto Restaurant IGPizza Rosa IGPizza Rosa websiteRelatos y Recetas
“Harold McGee is a leading expert on the science of food and cooking and the author of the beloved, bestselling culinary guides, On Food and Cooking and Keys to Good Cooking. Now, McGee is turning to the science of a … Continue reading → The post Show 401, November 28, 2020: Harold McGee, food scientist & author with Nose Dive: A Field Guide to the World’s Smells appeared first on SoCal Restaurant Show.
Clarinetist and founder of Nomad Session, Jonathan Szin dives into his passion for cooking and how the book Salt, Fat, Acid, and Heat: Mastering the Elements of Good Cooking by Samin Nosrat has elevated his imagination for what he can concoct in the kitchen! Follow Jonathan on Facebook and Instragram @jonszin Nomad Session: www.nomadsession.org @nomadsession Music for Minors: www.mfm.org @MusicForMinors Support this podcast at www.patreon.com/haydnmusicstand and follow us on social media @haydnmusicstand Spotify Playlist: https://open.spotify.com/playlist/1iFJSHos3tN6kQid0BRqiN?si=bwOA9EynTJic7zBk0xDp6A --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/haydnmusicstand/support
What can you accomplish in the next 90 days? A lot more than you think you can what can we accomplish together in the next 30 days?Questions? Dial #250 and say, Contact Ski Man! Voicefirst.careers
This week on Book(ish) I sit down with Dr Cortina McCurry to discuss Americanah by Chimamanda Ngozi Adichie. Cortina has a PHD in neuroscience from MIT and worked for the Boston Consulting Group while starting a new company, Caia, focussed on providing women with the ability to talk to healthcare professionals easily and effectively. Our conversation ranges over how the lower 48 states see Alaska, learning responses to change how your brain works and the difficulty finding good advice for women in healthcare. Enjoy!Books discussed:Americanah by Chimamanda Ngozi AdichieSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat The Blank Slate by Steven PinkerYou can follow Cortina and Caia on Instagram.Follow Book(ish) and give me your thoughts on Instagram, Twitter and Facebook.Sign up to our newsletter here. Join our facebook group here.You can now physically send us stuff to PO BOX 7127, Reservoir East, Victoria, 3073.Want to help support the show?Sanspants+ | Podkeep | USB Tapes | MerchWant to get in contact with us?Email | Twitter | Website | Facebook | Reddit See acast.com/privacy for privacy and opt-out information.
On this day in 1912, Julia Child was born in Pasadena, California. Learn about her early days in France and how that directly impacted her approach writing Mastering the Art of French Cooking. Today is August 15, 2020. This is the Librarian's Almanac. Feel free to check out more from the Librarian's Almanac on their website: http://www.librariansalmanac.com/ I'd also love to hear from you directly. Feel free to send me an email at librarians.almanac@gmail.com
Cesar is back after a 4-week hiatus and gives listeners a special offer. He also talks: the weekly experiment from 4 weeks ago, the book he was reading that week, and some random topics. SHOWNOTES: Salt, Acid, Fat, Heat: Mastering the Elements of Good Cooking by Samin Nostrat Atomic Habits by James Clear Natalia Lafourcade SWOON Ice Cream DoseOfCesar.com - Cesar's Blog with extra doses of Cesar. Sign up for our weekly newsletter: The Cesar Encyclopedia where Cesar shares the 5 most interesting things he found throughout his week, including books, quotes, exercise equipment, music, failures of the week, etc. https://www.doseofcesar.com/newsletter --- Send in a voice message: https://anchor.fm/cesar-jaquez8/message
Hello, Precious Pioneer here. I had the pleasure of being interviewed by Daniel Holley. In this emotional bonus episode we talked about the effects of Corona Virus and the power of letting go of control. I thought sharing this episode would bring a lot of value, because of it's relatable nature. You're not alone. It's okay to not be okay all of the time. So happy to have you tune into this special episode. If you enjoyed the show, please don't forget to Subscribe and Leave a Review Below. That really helps to support the creation of these shows. Thank you! LITERALLY MY FAVORITE COOK BOOK TO COOK ANYTHING AND THAT ANYTHING WELL Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: https://amzn.to/3ga9Af9 If you'd like to reach Daniel Holley Instagram: @theonlyotherdan www.daniel-holley.com ᐧIf you'd like to stay connected and follow the show: Instagram: https://www.instagram.com/preciousthefoodie/ https://www.instagram.com/preciouspioneer/ Youtube: https://www.youtube.com/channel/UCNfWQ5a7-NUY4O1n65S5voA?view_as=subscriber DISCLAIMER: This podcast description contains affiliate links, which means that if you click on one of the product links, I'll receive a small commission. This helps to support the creation of the show and allows us to make podcasts like this. Thank you for the support! --- Send in a voice message: https://anchor.fm/preciousthefoodie/message
This week we're camping out in Bali, Indonesia to talk with my special guest Cece Heart. Her name is so fitting with the essence and joy she brought to this week's show. Bali is where chocolate is made.. but more importantly coffee. Yum! We'll chat about how food is used as a vessel to bring out our magic that all humans embody. How we can pivot and change our entire lives with our diet. How we can overcome sicknesses and improve our quality of life and how we feel. Food has immense power because it has everything to do with the role of how every single cell functions in our body. But, if it's so important why haven't we been taught about nutrition? Well it's complicated.. tune in. If you enjoyed the show, please don't forget to Subscribe and Leave a Review Below. That really helps to support the creation of these shows. Thank you! LITERALLY MY FAVORITE COOK BOOK TO COOK ANYTHING AND THAT ANYTHING WELL Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: https://amzn.to/3ga9Af9 If you'd like to reach Cece Heart: Website: www.ceceheart.com Facebook: inspirationsorceress Instagram:@inspirationsorceress SEEDS: joinseeds.com SEEDS FB: facebook.com/joinseeds ᐧIf you'd like to stay connected and follow the show: Instagram: https://www.instagram.com/preciousthefoodie/ https://www.instagram.com/preciouspioneer/ Youtube: https://www.youtube.com/channel/UCNfWQ5a7-NUY4O1n65S5voA?view_as=subscriber DISCLAIMER: This podcast description contains affiliate links, which means that if you click on one of the product links, I'll receive a small commission. This helps to support the creation of the show and allows us to make podcasts like this. Thank you for the support! --- Send in a voice message: https://anchor.fm/preciousthefoodie/message
This week, Chaz & Chris go off-topic (for the most part...there's still some travel talk, fear not) and talk about the things that have been bringing them value during the current COVID-19 quarantine. P.S. If you were wondering about this episode's featured image, its Chris' impromptu podcast studio. And the 'high-end' keyboard he dazzled you with.Here are links to the items mentioned in the show:Personal GrowthSpanishiTalkiLinguasorb SpanishThe Science of Good Cooking by Cooks IllustratedMental Models - Farnam StreetRay Dalio - Big Debt CrisesJason Zweig - WSJThe intelligent InvestoriPad app: Simply PianoWhy We Sleep by Matthew WalkerComptine d`un autre ete - l`apres-midi by Yann Tiersen (Amelie Song)Chef’s Table - SpotifyStrava AppEnjoymentPodcastsMarc Andreeson A16z PodcastProf G ShowThe Portal w/ Eric WeinsteinInfluence by Robert ChialdiniErik Larson BooksCentennial - James A. MichenerMezcalThe Name of the Wind by Patrick RothfussNew ProjectsPackingWandrd BagsAccess DuffelVeerNorthFace bag base camp travel canisterKindle Highlights TransferKlibReadwiseCommon Place BookGetting Things Done by David Allen
This week, Patricia talks about a couple great nonfiction titles to kick off your year! This episode is sponsored by Book Riot Insiders. Subscribe to All the Books! using RSS, Apple Podcasts, Spotify, or Stitcher and never miss a book. Sign up for the weekly New Books! newsletter for even more new book news. BOOKS DISCUSSED ON THE SHOW: Grit: The Power of Passion and Perseverance by Angela Duckworth Unf*ck Your Habitat: You’re Better Than Your Mess by Rachel Hoffman ADDITIONAL BOOKS MENTIONED: The Best American Food Writing 2019 edited by Samin Nosrat Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
It's the second episode of the season of Gratatouille! This week, Jynx and Alisha haven't read Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, so their talking all things cookbooks, salt, fat, acid, and heat. Also, if you want to hear about Alisha's 7-Up Biscuits, then you're in for a real treat. Jynx and Alisha want to hear your Thanksgiving questions for their Thanksgiving episode, so use the feedback form below to submit a question! Overbooked is part of the EaseDrop Podcast Network. Music by Burt Nachos: A Burt Nachos Cover BandThis week's episode is brought to you with help from Audible. For a 30 day free trial and one free audiobook download, go to www.audibletrial.com/overbookedpod.Support Overbooked with Jynx and Alisha by donating to their Tip Jar: https://tips.pinecast.com/jar/overbookedSend us your feedback online: https://pinecast.com/feedback/overbooked/6922048c-22c1-428f-958d-27b8bafa1463
This week, Patricia talks about two of her most favorite books from her backlist! This episode is sponsored by Death & Conspiracy by Seeley James Subscribe to All the Books! using RSS, Apple Podcasts, Spotify, or Stitcher and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. Books discussed on the show: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, illustrated by Wendy MacNaughton Fairy Tales from the Brothers Grimm: A New English Version by Philip Pullman
Time to talk MasterChef and Cowboy Cooking here on the 5th episode of The Cowboy Perspective! In this episode I get to talk to Cowboy Chef Mike Newton along with special guest Melanie Newton. Newton as he was call on the hit TV show MasterChef walks us through his journey and some behind the scenes insights. Mike likes to talk about his second chance at life and what that means to him and giving back! I hope you find value in our discussion! Books mentioned Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Norsrat For more info on Cowboy Chef Newton visit Cowboy Chef Newton's Website We also talk about Bacon Bash Texas I highly recommend you come checkout this event if at all possible! Other Chef's mentioned: Dean Fearing, Stephan Pyles, Kevin Rathbun, Kent Rathbun, and Joe Snaufer (5:38) In your own words, tell everybody a little bit about yourself. (7:55) Explain what front of house means? (11:25) Describes own growing up with cowboy aspirations; family cooking role models – younger kids don't see as much of it today, is that important? (14:33) The difference of accessing information on cooking; modern technologies. (16:15) Life before Masterchef vs. life after Masterchef; talk to us about recognition. (18:39) The word ‘chef' and what that implies. (19:37) A lot of esteem and revery based on the word ‘chef' and how that relates to being on a ranch. (24:00) Did you die? (24:20) Discussion about insurance. (33:52) You're not allowed to leak any of this, right. (37:43) Commentary on the attention and opportunity that can come from something small; people that take advantage of that. (39:30) A large base of knowledge is important in succeeding in the competition. (42:00) The misconception of how difficult it is to be on televised shows; distance from family and outside community; keeping faith and family at the forefront can stop problems of fame. (45:54) What is the value of a dollar or a Bitcoin? (48:00) Discussion of the Great Depression and how it affected different businesses; analyzing what a bad economy is; change is only change/reality. (51:25) Value of conversation around hard experiences; difficulty to learn until you're in the situation. (52:00) How listening to books has been life-changing having not read throughout life; book: Salt, Fat, Acid, Heat. (53:20) What's the best way for someone to get some food from Mike Newton? (54:27) Explanation of Mike's position as a table judge and his charitable work. (55:22) Self-protection in a successful business; joy of eating together and the bonding memories. (57:18) Comfortable, fond memories (nostalgic barber shop anecdote). (1:00:40) Being a piece of God's puzzle (re. Trump, actors and actresses); tattoos, particularly the verse on Mike's arm; tell us a bit about your faith and how that plays in your life? (1:03:23) ‘Good' kids getting themselves into trouble despite parental protection; put faith in God's hands. (1:07:27) Describes own tattoos; artistic and tattooed people can be found in the smoking area or back of house; tattoos as art. (1:09:25) Tattoos as a social thing; difference between different people's views. (1:10:00) Anecdote about cooking bacon in LA and the transparency of company values and integrity. (1:12:13) Culinary arts becoming more popular with the young population.
Laura Gogia, MD, Ph.D. designs, researches, and engages in faculty development for digital learner experiences in higher education and continuing education settings. Before she became the Senior Design Strategist at iDesign and a freelance instructional design consultant, Dr. Gogia was an obstetrician and gynecologist for a rural Virginian community. She received her Ph.D. in Educational Research and Evaluation and her MD, both from Virginia Commonwealth University.Laura Gogia, MD, Ph.D. designs, researches, and engages in faculty development for digital learner experiences in higher education and continuing education settings. In #InVinoFab episode #33: Laura shares about her “high career thrillist” path as she moves from medical school, to practicing surgical gynecologist, to fusion-style chef's catering, non-profit coursework, trying out adult education, and engaging in research in evaluation for learning design. We talk about how we learn and figure out how to evolve with our careers, gain new skills, and find our way with community and kinship. I'm grateful that Laura shared how it gets real when you're trying to transition to a new professional path and you have to interpret how your talents and experiences are transferable. We discuss this shift and what it means to be employable in a job market that is outside of your domain of practice or area of expertise. I'm grateful for how shared her concerns, fears, expectations, and disappointments with finding a job that would be a good fit with her career goals and professional interests. Finally, Laura leaves us with a wealth of learning design resources and considerations from her current role and experiences.“I was trying to find that community out there to help me with my learning. To make sure I was actually learning what I needed to do. To set my curriculum, to recommend articles, to talk about articles with, to bounce research ideas off of, perhaps do research with them... I was finding my classroom or my personal learning community.” ~How Learning is for Laura GogiaHere are a few resources/ links to we shared during our chat:--Historic Jamestowne historicjamestowne.org/--Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking www.saltfatacidheat.com/--What is an Alt-Ac or Alternative Academic? guides.lib.unc.edu/altac--The Instructional Designer & the OPM Conversation www.insidehighered.com/blogs/technol…-conversation--"Instructional Designer" vs. "Learning Designer" www.insidehighered.com/blogs/technol…ning-designer--The iDEA Book via iDesign: idesignedu.org/idea-book/--Job Crafting jobcrafting.com/--Shout outs to: @WhitneyKilgore & @BonStewart--#et4online conference throwback reflection: techknowtools.com/2015/04/28/et4on…ions-and-review/--The Student Development Transit System by @paulgordonbrown paulgordonbrown.com/2015/01/27/the-…sit-system-map/1. Stay in the game: be determined as you re-focus.2. Figure out what you do well and what you need to learn to enhance your skills/talents.3. Make connections and find your community of support.4. Show up: online, in-person, and where you want to be!#InVinoFab recommendations:-Braving the Wilderness: brenebrown.com/braving-the-wilderness/-Creative Quest www.harpercollins.com/9780062670557/…reative-quest/-One-Track Mind:www.nyjournalofbooks.com/book-review/…e-track-mind-The Designer's Dictionary of Colors www.abramsbooks.com/product/designe…_9781419723919/-E-Learning and the Science of Instruction 4th Ed. https://www.goodreads.com/book/show/26703873-e-learning-and-the-science-of-instruction -Roku Gin: www.suntory.co.jp/wnb/rokugin/entrance.htmlInterested in connecting with Laura Gogia to find out about her work in the field of learning design? Connect here:twitter.com/googleguacamolelauragogia.com/Stay connected to the #InVinoFab Podcast: Hosts: Patrice (@profpatrice) & Laura (@laurapasquini); pronouns: she/her Twitter: https://twitter.com/invinofab Instagram: https://www.instagram.com/invinofab/
In this month’s, Women Inspiring #TeamQS segment, we’re shouting out Samin Nosrat of Salt Fat Acid Heat fame. We get into what she’s teaching us about community and food through her Netflix series and her approachable fundamentals of cooking from her bestselling cookbook. Links in this episode: * Hikyoga Love You Day (https://www.eventbrite.com/e/love-you-day-presented-by-hikyoga-tickets-53700041269) * Queen Speaking: How To Set Boundaries Without Feeling Guilty (https://www.queenspeaking.com/47) * Nick Wignall: How to Be More Assertive: A Practical Guide (https://nickwignall.com/how-to-be-more-assertive/) * NYTimes: Redefining Representation: The Women of the 116th Congress (https://www.nytimes.com/interactive/2019/01/14/us/politics/women-of-the-116th-congress.html) * Ciao Samin (http://ciaosamin.com/) * Netflix: Salt Fat Acid Heat (https://www.netflix.com/title/80198288) * Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat and Wendy MacNaughton (https://amzn.to/2Mkbr3s) * Milk Street Radio: Salt, Fat, Acid, Heat: The Elements of Good Cooking (https://www.177milkstreet.com/radio/salt-fat-acid-heat-the-elements-of-good-cooking) * Washington Post: Netflix’s new ‘Salt Fat Acid Heat’ is unlike any other food show on TV (https://www.washingtonpost.com/news/voraciously/wp/2018/10/15/netflixs-new-salt-fat-acid-heat-is-unlike-any-other-food-show-on-tv/) * The Cut: Profile: Samin Nosrat of Netflix’s Salt Fat Acid Heat (https://www.thecut.com/2018/10/samin-nosrat-profile-salt-fat-acid-heat-netflix.html) * The Cut on Tuesdays: How to Ruin a Dinner Party (https://www.thecut.com/2018/12/the-cut-on-tuesdays-episode-10-cooking-with-samin-nosrat.html)
Welcome to Deal Talk with 7MA, a bi-weekly podcast by 7 Mile Advisors that aims to give listeners a look behind the curtain of the middle market Mergers & Acquisitions world. 7 Mile Advisors is a middle-market M&A firm based out of Charlotte, NC that provide investment Banking services and advise on mergers, acquisitions, and private capital transactions around the globe. In this introduction episode, your host Ariail Siggins discusses her journey into the M&A world and some basics of the industry. In the weeks to come, Deal Talk with 7MA will provide insight into investment banking and the M&A space through honest conversations with industry thought leaders, business pioneers, and innovators. Next Episode: Look for our next episode on February 18th featuring Marc Landry, 7 Mile Advisors newest managing director, discussing our new consumer practice. Links and Other Resources: Salt Fat Acid Heat: Mastering the Elements of Good Cooking (https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830) by Samin Nosrat [02:28] Resources that provide insight into the M&A Industry [04:41] Fortune CEO Daily (http://fortune.com/tag/ceo-daily/) , Fortune Term Sheet (http://fortune.com/tag/term-sheet/) , Wall Street Journal (https://www.wsj.com/) , Barron's (https://www.barrons.com/) Ad Age (https://adage.com/) . Connect with us: Our website: www.7mileadvisors.com (http://www.7mileadvisors.com/) Follow us on YouTube (https://www.youtube.com/channel/UCvrwqa52rRivTAPTg24T-TQ) Have topics you want to hear about? Email Ariail with your suggestions or questions at ariail@7mileadvisors.com (mailto:ariail@7mileadvisors.com) Subscribe to Deal Talk with 7MA on Google Podcasts (https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5ibHVicnJ5LmNvbS9mZWVkcy9kZWFsdGFsa3dpdGg3bWEueG1s)
This week on Sinica, Kaiser and Jeremy chat with Ali Wyne, a policy analyst at the Rand Corporation, about the big picture in U.S.-China relations. Are we already in a cold war? Wyne gives a spirited argument that we're not — and makes the case that the interconnectedness between China and the U.S. can still serve as effective ballast in the relationship. What to listen for on this week’s Sinica: 5:13: Ali begins the conversation by elaborating on his argument against the use of a “cold war” trope in the modern U.S.-China context, which he wrote about in a conversation he spearheaded on ChinaFile. 13:27: Jeremy suggests alternatives to the cold war framing: “The decoupling? The freeze? The small ice age?” U.S.-China relations have undoubtedly shifted dramatically over the past two years, but how should China-watchers go about characterizing the shift? Kaiser, Jeremy, and Ali discuss, among other things, the November 2018 Hoover Institute publication, Chinese Influence & American Interests: Promoting Constructive Vigilance. 22:58: Ali describes what could happen if further deterioration in U.S.-China relations occurs: “Decoupling is not a fait accompli…but what I worry about is that trade interdependence has been one of the few phenomena that has introduced some stability in a relationship between two countries that organically have little, if anything, in common. One of the few similarities between the United States and China, which actually amplifies their differences, is that both countries are convinced of their exceptionalism.” 33:27: Jeremy observes: “A few years ago, shortly after Xi Jinping came to power, Kaiser started calling it the 'new truculence,' which was a word we used on the show for many years, but it just doesn't seem right anymore because it's no longer 'new,' it's more like China has gone full honey badger and just doesn't give a f*** what the West thinks.” Jeremy and Ali discuss Beijing’s newfound confidence, and its potential geopolitical ramifications. 40:50: Ali cites an article by Samuel Huntington from the Winter 1988/89 edition of Foreign Affairs, The U.S. - decline or renewal?, where he urges the U.S. away from trying to “out-China China,” and encourages using this moment to push the U.S. to become a “more dynamic version of our best self.” Recommendations: Jeremy: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, by Samin Nosrat. Particularly useful for returning expats from China who have forgotten how to cook. Kaiser: “What Donald Trump and Dick Cheney got wrong about America,” an article about American exceptionalism in The Atlantic. Ali: The November/December 2018 issue of Foreign Affairs, with essays focused on nuclear weapons, and Safe Passage: The Transition from British to American Hegemony, by Kori Schake.
Episode Sixty Seven Show Notes CW = Chris WolakEF = Emily FinePurchase Book Cougars Swag on Zazzle! AND at Bookclub Bookstore & More.If you’d like to help financially support the Book Cougars, please consider becoming a Patreon member. You can DONATE HERE. If you would prefer to donate directly to us, please email bookcougars@gmail.com for instructions.Join our Goodreads Group! Please subscribe to our email newsletter here.– Currently Reading –Girls on the Line – Aimie K. Runyon (CW)(audio)Oceanic – Aimee Nezhukumatthil (CW)The Lost Man – Jane Harper (CW)Less – Andrew Sean Greer (EF)Wedding Toasts I’ll Never Give – Ada Calhoun (EF)Clock Dance – Anne Tyler (EF)– Just Read –The Widows – Jess Montgomery (EF)(CW)Chris DNF’d a few:Manhattan Beach – Jennifer Egan (CW)The Alumni Association – Michael Rudolph (CW)Dark Streets, Cold Suburbs – Aimee Hix (CW)Elevation – Stephen King (EF)Mistletoe Murder – Leslie Meier (CW)Lawn Boy – Jonathan Evison – (EF)Lost Connections: Uncovering the Real Causes of Depression – and the Unexpected Solutions – Johann Hari (CW) Girls & Boys – Dennis Kelly (EF)(audio – narrated by Carey Mulligan)The Hunger – Alma Katsu (CW)How to Start a Fire – Lisa Lutz (EF)My Mortal Enemy – Willa Cather (CW)The Sisters Brothers – Patrick Dewitt (EF)The Incendiaries – R.O. Kwon (EF)All the Names They Used for God – Anjali Sachdeva (EF)– Biblio Adventures –January 17th – Willa Cather Book Club at Book Club Bookstore & More in South Windsor, CT at 2:00Emily went on a big adventure that included stops at:Dudley’s Bookshop Cafe and Pegasus Books in Bend, OregonBook Train Books & Magazines and Book Grove in Glenwood Springs, COSummit County Library, Ole Man Berkins Used Books, and Breck Books in Breckenridge, CO and Tattered Cover Bookstore at the airport in Denver, COWe watched some shows:Dumplin’ based on the book by Julie MurphyBirdbox movie based on the book by Josh MalermanSalt Fat Acid Heat based on the book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nasrat The Haunting of Hill House loosely based on the novel by Shirley JacksonAdaptation based on the Orchid Thief: A True Story of Beauty and Obsession by Susan OrleanTidying Up With Marie Kondo based on the novel The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing– Upcoming Jaunts –Chris and Emily are going on a joint jaunt to Noah Webster House in West HartfordEmily is heading to NYC to see the play Choir Boy written by Terrell Alvin MccraryJanuary 19, 2019 at RJ Julia in Madison – Dani Shapiro with her new book Inheritance: A Memoir of Genealogy, Paternity, and LoveJanuary 28, 2019 – Michael Chabon at Yale University– Upcoming Reads –French Exit – Patrick Dewitt (EF)The Eating Instinct: Food Culture, Body Image and Guilt in America – Virginia Sole-Smith (EF)Anthony Bourdain’s Hungry Ghosts – Anthony Bourdain and Joel Rose (CW)– Also Mentioned –Also by Jane Harper: The Dry and Force of Nature11/22/63 – Stephen KingNorthshire BookstoreRevised Fundamentals of Caregiving – Jonathan EvisonThe Donner Party Chronicles: A Day-by-Day Account of a Doomed Wagon Train, 1846-1847 – Frank MullenDesperate Passage: The Donner Party’s Perilous Journey West – Ethan RarickAmazing Adventures of Kavalier & Clay – Michael Chabon
Samin Nosrat is the award-winning, best-selling author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is also the name of her new Netflix Series. Through her work, Samin has taught thousands of people to trust their instincts in the kitchen— and even learn that they have them in the first place. A true teacher, she demystifies and explains and inspires. Samin and Julia have an open and honest talk about everything from mental health and therapy, to money, and even poetry. There are also answers to listeners' questions and a shoutout to Emma's Torch (find out more about the organization here). For more about Samin Nosrat and her work, check out her site here. For more about Julia Turshen and her work, head here. For mental health resources, check out MentalHealth.gov, Chefs with Issues, and The Trevor Project.
This week, in honor of the start of the holiday season, we're presenting stories about parents — and the ways our relationships with them intersect with science. Part 1: As a kid, Dan Souza finds it hard to appreciate his mother’s nursing expertise until he sees it in action after a series of fateful incidents. Part 2: When Michaella Thornton shares her struggles with infertility with her bachelor farmer father, his response stuns her. Dan Souza is Editor in Chief of Cook’s Illustrated and a cast member of the Emmy-Award Winning television show America’s Test Kitchen. Dan is the kitchen editor of the New York Times bestseller “The Science of Good Cooking” (2012) and James Beard Award-nominated “Cook’s Science” (2016). He is a regular contributor to The Splendid Table radio program, and his personal stories have been featured on the Peabody Award-winning The Moth Radio Hour. After graduating first in his class from the Culinary Institute of America, Dan cooked in restaurants in Boston, New York, and Hungary before finding his true calling: helping home cooks succeed in the kitchen. Michaella A. Thornton's essays and flash prose have appeared in New South, The Southeast Review, The New Territory Magazine, Midwestern Gothic, and a University of Missouri Press anthology, Words Matter: Writing to Make a Difference (2016). She is also a staff writer for The Common Reader, "a journal of the essay," at Washington University in St. Louis. She loves her almost two-year-old daughter Lucinda, all the cannoli, Hall & Oates, and Jo Ann Beard. Learn more about your ad choices. Visit megaphone.fm/adchoices
Samin’s Wild Idea: To share the power of food with the world and inspire everyone to get in the kitchen and cook with confidence using salt, fat, acid and heat. If you have been anywhere on the internet lately, you’ve probably seen something about Netflix’s new series, Salt, Fat, Acid, Heat. The show follows today’s guest, Samin Nosrat, around the world as she teaches the importance of cooking with each of these four elements. On the show, she travels from Italy to Japan to Mexico and back to Berkeley, California working with internationally known foodies to discover how things like miso, soy sauce, corn tortillas and parmesan cheese are made. The whole series is beautifully documented, and she makes cooking and eating accessible and fun for everyone. Samin’s cookbook of the same name came out just a year ago, and it quickly became a New York Times bestseller and won a James Beard Award (which is like an Oscar of the food world). She has been cooking since 2000, when she started working in the kitchen at the world-renowned Chez Panisse in Berkeley, California and has been called the next Julia Child by NPR’s All Things Considered. I actually know Samin from high school where we were on the same cross-country running team. I remember her being very nurturing, making cookies to share and always bringing people together. As the daughter of immigrant parents, food has always been an important part of her life and identity. She didn’t always feel like she fit in, which taught her some important life lessons about failure and self-acceptance. It was a joy to talk to her about her success and her journey. We get into her upbringing, her mother’s cooking and the impact our cross-country coach had on her life. She also talks about how author Michael Pollan became her mentor and the work that went into creating her Netflix series. Plus Samin shares a few tips on how to make your Thanksgiving or holiday meal the best one yet. Listen to this one through to the end. Listen to this episode if: You love to cook or want to learn how. You love to eat and are passionate about food. You are an immigrant or come from an immigrant family. You need some inspiration to be persistent and go after your goals. You want to hear from one joyful storyteller. For full show notes, including guest links and books mentioned during the episode, visit: http://wildideasworthliving.com/93
The Simple Sophisticate - Intelligent Living Paired with Signature Style
"Just by being a strong and kind, ambitious and likeable, empathetic and decisive, confident and flexible woman, you can help turn around the double standards we all face and permanently change the way women at work are perceived." —Fran Hauser, author of The Myth of the Nice Girl: Achieving a Career You Love Without Becoming a Person You Hate Authenticity is crucial for success, but for some reason, those of us who embody a propensity to be nice (both women and yes, men too) have often been made to believe that nice won't help us reach the success in our careers that could be possible. Especially with the double standards often placed upon women who do dare to step out of the nice box, society would like us to think that being nice won't work, but actually, being gruff (if that is not our natural nature) won't either. So what is the best approach for building a career you love? Be yourself. Be that nice individual you have always been, but let go of the fickleness, let go of the passive-aggressiveness and become more confident in what you know to be true about your strengths, set clear boundaries, all the while building positive relationships with others, and remembering the research done by FastCompany in 2015, that a positive work environment leads to greater productivity, lower turnover, and even better health outcomes for workers. A win-win. After reading Fran Hauser's new book, I wanted to share 13 takeaways that spoke to me and caught my eye due to emails and comments I have received from readers. While I have boiled them down to their nuts and bolts, if this topic is speaking to you, be sure to take at the book as she offers a multitude of specific examples from her own career and others as well as step by step, specific pointers and tips for navigating remaining nice as well as strong. 1.Understand the difference between Nice and being a People Pleaser "Nice is: Positive, yet honest and straightforward; People Pleaser is: Sweeping things under the rug to avoid making waves." 2. Remember to be strong as well as nice Hauser argues that indeed we can be both, even though the myth is perpetuated that we cannot. How? Hauser suggests speak up, and be humble, be a team player, but still look out for your best interests, and accommodate, but communicate clearly and be assertive. 3. Understand there are enough opportunities for everyone and refrain from competing with others, especially other women. A necessary shift from generations past is moving beyond women competing with other women as though there was only one that could make it to the top. Historically, due to gender biases and stereotypes, this was sadly accepted and perpetuated, but times have and are continuing to change. Women can be collaborative, generous and in so doing, lift everyone who is contributing great work. When we realize opportunities are in abundance when we shift the work culture and mentality, productivity rises, as does the peace of mind in the work place. How? By having confidence that we have something of value to offer and we can benefit from the talents of others. 4. Claim your niceness and use it intentionally As an authentically nice person, to go against your nature will not only gradually deplete you, but it will also feel unnatural. When we choose to use our niceness intentionally, it can appear in how we build relationships with those we work with, and as a result, clients and colleagues show more loyalty as they appreciate the sincere connection and recognition of them individually. 5. You may have to clarify that your niceness is not to misunderstood for ignornace, lack or knowledge, in other words as a weakness Hauser shares some helpful statements to respond to those who may doubt that being nice is indeed a preferred way to work, but once you make your stance clear, you will have to explain this truth far less often. 6. Be humble, but don't put yourself down Returning to the topic of being nice versus being a people pleaser, when we are humble and don't take ourselves too seriously, we come across as more relatable. This doesn't mean we should diminish our successes or strengths. In other words, never talk about yourself in a way that degrades your competence or paints a negative picture. When you begin to do this, you create potential doubt in clients, colleagues and higher ups who oversee your job. 7. Speak with confidence Refrain from prefaces what you are about to share by casting doubt on what hasn't even been spoken. Instead choose your words carefully. Hauser gives the example of stating we need to speak declaratively rather than interrogatively. In other words, observe how you end your sentences in which you are stating a fact. Do you still end it with a questioning tone? This projects lack of confidence. Instead, state it with confidence what you have found to work, to be true or an idea you would like to share. Give credit to those who deserve it if you came to the idea with the help of others, and if necessary, state your reasons for why you feel your idea would be helpful to more than just yourself. When you frame what you say constructively, speak with confidence and refrain from prefacing with doubtful statements such as "I believe" or "I could be wrong", you are already on your way to gaining the trust from your peers and supervisors. 8. Apply critical thinking skills to tactful disagreement If you disagree with someone's initial statement, instead of stating this opinion forthwith, ask questions, seek outside perspectives and dive deeper into the subject at hand before jumping to conclusions. When we do all of these things, we step away from any initial emotional reaction and give ourselves time to thoughtfully respond and perhaps gain some more understanding and respect due to our process along the way. 9. Set emotional boundaries to weed out the bullies and build stronger relationships "Often, we 'nice girls' carry around a tiny seed of doubt that a conflict is somehow our fault. When a bully spots that doubt, he or she will be very likely to prey on it." When I read this section of the book, I took a big sigh. For some reason, even after many years as an adult, and even in my youth, this was a tremendous aha for me. This particular section is helpful for navigating situations in which a colleague bullies intentionally or unintentionally, but isn't clear about the boundaries, and how to effectively deal with either situation. From the get-go it begins with setting clear emotional boundaries. Begin by seeking out allies you trust, then remember to not be sucked into the drama created by the bully. As well, confront the behavior head on after you have taken a deep breath, but don't wait too long. Sometimes this is an opportunity to strengthen a relationship based on a misunderstanding, and in other scenarios, it clearly states to the bully, you may be nice, but you are not weak and will not tolerate such behavior. Lastly, document the facts of each incident should you need to talk to a supervisor. 10. Negotiate Effectively, by Playing to Your Strengths When you marry reason and emotion, studies have shown that you are more likely to be successful, as a woman, receiving the wage, the contract, the [fill in the blank item you are seeking]. When it comes to reason, understand your value. In other words, what skills, expertise, etc. do you bring to the table, and how valuable is your time. Also, do your homework, and have the data ready to demonstrate what you want those you are speaking to to recognize. As well understand all of the options for improving your success (not only salary, but stock options, bonuses, schedule, vacation time, other bonuses such as memberships to gyms, etc. and maybe even four day weeks during the slow time of the year). On the emotional side, being nice has its benefits, and this is one. Most likely you are observant of others and what makes them happy, what makes them upset, the best times during the day to talk to them, etc. I can remember a principal I used to work for, and early on in my career, the vice principal always advised to speak with him in the afternoon as he was not a morning person. This was helpful and it made me realize, that we are all human, and if we want the best outcome, it would be best to talk with the individual or individuals at the time of day they are more inclined to be awake and open-minded. At the core is to have confidence in ourselves, to know we are worthy of asking for fair and equal pay, and to not feel bad for asking for what we know we are worth. 11. Create filters at work Protect your time. Once you know what your priorities are at work, where you are most needed and valued, and where you can contribute the most, delegate the rest or filter it out completely. 12. Devise a schedule that elevates your productivity Part of being both nice and productive is setting clear boundaries around when you will do certain tasks and communicating this effectively to others. Perhaps it is when you will check your email during the day (this is you communicating to yourself as much as it is others), or maybe it is when you will be scheduling meetings and for how long. Be clear about what is necessary to be productive and then communicate your availablity. 13. Become comfortable with saying no to respect your productivity and schedule Hauser calls it the skill of the "kind No". And again, this is playing to the strengths of someone who is nice, but it is also exhibiting the strength that is necessary to be clear about what you can and cannot do. People will inevitably ask, and that is okay. But what needs to become okay with you is saying no. So long as you do so thoughtfully, and honestly (this doesn't mean you have to share in detail why you cannot say yes), you have been respectful and they can now seek out someone else to help them. Petit Plaisir ~Salt, Fat, Acid, Heat - Netflix ~Cook and food writer, Samin Nosrat (check out her website) ~Inspired by her book of the same name Salt Fat, Acid, Heat: Mastering the Elements of Good Cooking (2017) https://youtu.be/2oKbs4jAf7M Sponsors for today’s episode: Neat www.neat.com/SIMPLE Le Mystere the first 50 Simple Sophisticate listeners will receive a free Le Mystere makeup bag Holly and Tanager, The Professional: Backpack Purse Visit hollyandtanager.com/SIMPLE Save 15% off your first order with promo code SIMPLE at checkout Hello Fresh Visit hellofresh.com/sophisticate60use promo code sophisticate60 to save $60
Samin Nosrat (@ciaosamin) is a writer, chef, and teacher who is masterful at turning complexity into simplicity. Her first book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, is a New York Times bestseller, was a James Beard Award-winner for Best General Cookbook, was named as Cookbook of the Year by the International Association of Culinary Professionals, and is soon to be a Netflix original documentary series produced by Jigsaw Productions.Samin has been called "The next Julia Child" by NPR's "All Things Considered," and she has been cooking professionally since 2000.This episode is about much more than cooking. It's about the creative process, creative highs and lows (and how to push through those lows), rejection, vulnerability, and much more. If you liked the Brandon Stanton episode, you're going to love this one. Please enjoy!This podcast is brought to you by Athletic Greens. I get asked all the time, "If you could only use one supplement, what would it be?" My answer is, inevitably, Athletic Greens. It is my all-in-one nutritional insurance. I recommended it in The 4-Hour Body and did not get paid to do so. As a listener of The Tim Ferriss Show, you will receive a one-off supply of 20 free Athletic Greens Travel Packs, valued at $99.95. To order yours, visit AthleticGreens.com/Tim.This podcast is also brought to you by FreshBooks. FreshBooks is the #1 cloud bookkeeping software, which is used by a ton of the start-ups I advise and many of the contractors I work with. It is the easiest way to send invoices, get paid, track your time, and track your clients.FreshBooks tells you when your clients have viewed your invoices, helps you customize your invoices, track your hours, automatically organize your receipts, have late payment reminders sent automatically and much more.Right now you can get a free month of complete and unrestricted use. You do not need a credit card for the trial. To claim your free month and see how the brand new Freshbooks can change your business, go to FreshBooks.com/Tim and enter “Tim Ferriss” in the “how did you hear about us” section.***If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. I also love reading the reviews!For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim’s email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Interested in sponsoring the podcast? Visit tim.blog/sponsor and fill out the form.Discover Tim’s books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferriss
Bangkoknoi Book Review ตอนที่ 46 คุยหนังสือสามเล่ม ทำไมคุยกับคนนี้แล้วรู้สึกดีจัง โดย โยะชิดะ ฮิซะโนะริ Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking โดย Samin Nosrat ชีวิตสอนอะไรเราบ้าง โดย อลิซาเบธ คืบเลอร์-รอสส์ และ เดวิด เคสเลอร์ แปลโดย นุชจรีย์ ชลคุป เพลงประกอบ Lessons in life โดย Boypod Kitchen Music โดย Blue Claw Jazz ติดตามรายการได้ที่ Facebook: http://facebook.com/bangkoknoibookreview https://bknbookreview.podbean.com
This week, we're excited to welcome Samin Nosrat to SALT + SPINE, the podcast on stories behind cookbooks.Samin Nosrat is a writer, chef, teacher and author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. The book was born from a realization in the Chez Panisse's kitchen very early on -- that the key to good cooking could be distilled into four simple elements. It's a work that's been widely celebrated and earned her a James Beard Award.START COOKING TODAY: Omnivore Books | BookshopWe were fortunate to grab some time with the busy Bay Area resident, who has been on the go a lot recently. She shares her journey and the long road to turning her cooking philosophy into the simple and beautifully illustrated book. Plus, how she uses her writing to amplify the rich and diverse people in kitchens everywhere whose work and talent often aren't in the spotlight.“I feel like whatever small power that I’m given I will use to sort of increase that representation and tell their stories.” — SAMIN NOSRAT, ON USING WRITING TO SPOTLIGHT UNDERREPRESENTED VOICES IN FOODWe sat down with Samin at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Get full access to Salt + Spine at saltandspine.substack.com/subscribe
KAYS GOOD COOKING is here! Jesse actually has an interview with Kay herself. After a bizarre two months of Jesse trying to marry Kay, and Kay claiming Jesse broke her ribs, the pair have decided to squash the beef and become friends. The truth is revealed in this tell-all "Q & Kay" session, but is the friendship for real? Or is it just Kayfabe? Get BONUS CONTENT! Only on THE PIZZA FUND: http://podawful.pizza VIDEO: https://youtu.be/TgGHDTqXHe4 Join the FACEBOOK CULT: http://podawful.com/cult Get a T-SHIRT or DOWNLOAD a prank call show at http://podawful.com/store http://podawful.com
BEWARE THE FAMILY MAN. In this Holiday Special, Jesse went to his studio cabin in the Poconos, and invited a ton of special guests! A Family Day miracle brings Chris Hamilton and David Rey Martinez on the show, Warning songs are sung, Maddox, Rucka Rucks Ali, Lord Matthew, KAYS GOOD COOKING, and Sticky Hooves all make an appearance! Grab some nignog and a plate of bones and get in your bunker! Special thanks to Ryan Katsu Rivera for no real reason. Get BONUS CONTENT! Only on THE PIZZA FUND: http://podawful.pizza VIDEO: https://youtu.be/TPOnwpwMTLA Join the FACEBOOK CULT: http://podawful.com/cult Get a T-SHIRT or DOWNLOAD a prank call show at http://podawful.com/store http://podawful.com
Three Books is Ela Area Public Library’s podcast series where our hosts, Becca and Christen, chat about three popular/favorite books. This month is a two part special to celebrate Booksgiving! Part one features book recommendations and gift experiences for adult fiction and non-fiction. Introduction 0:00 to 0:24 Booksgiving Explanation 0:24 to 3:30 Adult Fiction 3:30 to 15:54 Adult Non-fiction 15:54 to 49:18 Wrapping Up 49:18 to 49:59 Conclusion 49.59 to 50:58 Sourdough by Robin Sloan Behind Closed Doors by B. A. Paris My Favorite Thing is Monsters by Emil Ferris Lincoln in the Bardo by George Saunders A Gentleman in Moscow by Amor Towles Eleanor Oliphant is Completely Fine by Gail Honeyman Murder at the Brightwell by Ashley Weaver Amanda Wakes Up by Alyson Camerota Devotions by Mary Oliver From Here to Eternity: Traveling the World to Find the Good Death by Caitlin Doughty Atlas Obscura by Joshua Foer The Long Haul by Finn Murphy Unique Eats and Eateries Chicago by Matt Kirouac Smitten Kitchen Every Day Craft Coffee: A Manual by Jessica Easto Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat Radium Girls by Kate Moore Hero of the Empire: The Boer War, A Daring Escape, and the Making of Winston Churchill by Candice Millard Killlers of the Flower Moon Born A Crime by Trever Noah Hillbilly Elegy by J.D. Vance The People Are Going to Rise Like the Waters Upon Your Shore by Jared Yates Sexton Unbelievable by Katy Tur The Life Changing Magic of Tidying-Up by Marie Kondo The Gentle Are of Swedish Death Cleaning by Margareta Magnusson National Geographic The Photo Ark Leonardo da Vinci by Walter Isaacson by Joel Sartore and Douglas H. Chadwick Playing with Super Power by Sebastian Haley and Megan Marie
The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls.(Originally aired 4/29/2017)
Episode #5 of the GFM Podcast is here! Ryon Day (@Ryon_D) and Jeff Mueller (@TheMightyJerd) do a little Brazilian Jiu Jitsu geeking out before getting to some aweomse topics like time management, learning to cook rewarding and healthy meals, and how to not feel trapped by the structure of your workout routine. Here are the links for all the cool stuff we talked about this episode: Leonardo Da Vinci's To-Do List "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" Let's Dish meal preparation @SDCCfit on Twitter BodyRecomposition.com by Lyle McDonald Have a question? Want to reach us? Here's how: Email: GFMpodcast@thejerd.com Twitter: @GFMpodcast Facebook: /GFMpodcast Forums: forum.teamhooman.com Theme song "Victory" by Purple Planet. Logo and artwork by Jon West.
Samin Nosrat is a food writer, educator, and chef. Her new book is Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. “I kind of couldn’t exist as just a cook or a writer. I kind of need to be both. Because they fulfill these two totally different parts of myself and my brain. Cooking is really social, it’s very physical, and also you don’t have any time to become attached to your product. You hand it off and somebody eats it, and literally tomorrow it’s shit. … Whereas with writing, it’s the exact opposite. It’s super solitary. It’s super cerebral. And you have all the time in the world to get attached to your thing and freak out about it.” Thanks to MailChimp, Squarespace, Away, and Masters of Scale for sponsoring this week's episode. @CiaoSamin ciaosamin.com [01:45] Chez Panisse [02:00] Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Simon & Schuster • 2017) [03:30] Pop-Up Magazine [27:45] Cooked: A Natural History of Transformation (Michael Pollan • Penguin Books • 2014) [30:00] Nosrat’s Archive at Edible [30:45] "Out of the Kitchen, Onto the Couch" (Michael Pollan • New York Times Magazine • Jul 2009) [34:00] Wendy MacNaughton on the Longform Podcast [37:45] An Everlasting Meal: Cooking with Economy and Grace (Tamar Adler • Scribner • 2012) [39:15] Levels of the Game (John McPhee • Farrar, Straus and Giroux • 1979) [52:15] Outliers: The Story of Success (Malcolm Gladwell • Back Bay Books • 2011) [54:30] Golden Boy Pizza [55:30] "Cookbook Author Samin Nosrat Celebrates with Champagne and Babybels" (Sierra Tishgart • Grub Street • Apr 2017) [57:00] Salt Sugar Fat: How the Food Giants Hooked Us (Michael Moss • Random House • 2014)
The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls.
Scott "Mother-F%^&ing" Snyder. That is all.NewsReview: The Science of Good CookingDisney XD - Avengers Assemble and Hulk and the Agents of SMASHBatman Beyond, Justice League Unlimited, GL - coming to netflixIron Man 3 TrailerWreck-It Ralph reviewSimCity debaclePi DayNerdist interviews with Mick Foley, Steve Carell, and Patrick Warburton. Dave Bautista cast as Drax in Guardians of the GalaxyHunahpu’s DayGoogle Reader going bye-byeFeedlyNewsblurThe Old ReaderGizmodo show on BBC America Saison du BUFF (brewers united for freedom of flavor)Gamer’s Bill of RightSubscribe on iTunesAbout.me/ComicBookTesseractComic Book Tesseract is presented by thecomicbooknerd.comFor more comic book news check out thecomicbooknerd.com
This week we talk with Guy Crosby about the recently released book "The Science of Good Cooking" - written by Crosby and the editors of America's Test Kitchen. Show notes: http://laboutloud.com
© 2020-2025 Ivy Podcast Discovery LLC
