Podcasts about Good Food

(October 17, 2025)IT'S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about ice cream sandwiches, Taco Bell bringing back a favorite menu item, the SOLD OUT DiGiorno pizza is back for the holidays, and a recall on cinnamon. The show closes with ‘Ask Handel Anything.'

Blood sugar chaos, relentless cravings, and afternoon crashes—what if it's not your willpower, but your biology? In this episode, we explore how blood sugar dysregulation and gut dysbiosis create a vicious cycle that literally steals our ability to choose nourishing foods, and why this has become a metabolic crisis since 2020. Learn four simple, science-backed tweaks that can break the cycle and get your brain back on your team!   LET'S TALK THE WALK! Join here for support, motivation and fun! Wellness While Walking Facebook page Wellness While Walking on Instagram Wellness While Walking on Threads Wellness While Walking on Twitter Wellness While Walking website for show notes and other information wellnesswhilewalking@gmail.com   RESOURCES AND SOURCES (some links may be affiliate links) Eating Vegetables First Regardless of Eating Speed Has a Significant Reducing Effect on Blood Glucose and Insulin, pubmed.gov Gen Z's Circadian Meal Hack: Why Eating Dinner Earlier is the Clean Eating Power Move, pureplatesstl.com 8 Simple Snacks That Won't Spike Your Blood Sugar, webmd.com From Dysbiosis to Longevity: A Narrative Review Into the Gut Microbiome's Impact on Aging, biomedcentral.com   HOW TO RATE AND REVIEW WELLNESS WHILE WALKING How to Leave a Review on Apple Podcasts on Our iOS Device 1.   Open Apple Podcast App (purple app icon that says Podcasts). 2.   Go to the icons at the bottom of the screen and choose “search” 3.   Search for “Wellness While Walking” 4.   Click on the SHOW, not the episode. 5.   Scroll all the way down to “Ratings and Reviews” section 6.   Click on “Write a Review” (if we don't see that option, click on “See All” first) 7.   Then we will be able to rate the show on a five-star scale (5 is highest rating) and write a review! 8.   Thank we! I so appreciate this!   How to Leave a Review on Apple Podcasts on a Computer  Visit Wellness While Walking page on Apple Podcasts in our web browser (search for Apple Podcasts or click here)  https://www.apple.com/apple-podcasts/ Click on “Listen on Apple Podcasts” or “Open the App” This will open Apple Podcasts and put in search bar at top left “Wellness While Walking” This should bring we to the show, not a particular episode – click on the show's artwork Scroll down until we see “Rating and Reviews” Click on “See All” all the way to the right, near the Ratings and Review Section and its bar chart To leave a written review, please click on “Write a Review” We'll be able to leave a review, along with a title for it, plus we'll be able to rate the show on the 5-star scale (with 5 being the highest rating) Thank we so very much!! OTHER APPS WHERE RATINGS OR REVIEWS ARE POSSIBLE Spotify Goodpods Overcast (if we star certain episodes, or every one, that will help others find the show)  Castbox Podcast Addict Podchaser Podbean   HOW TO SHARE WELLNESS WHILE WALKING 1.   Tell a friend or family member about Wellness While Walking, maybe while we're walking together or lamenting not feeling 100% 2.   Follow up with a quick text with more info, as noted below! (My favorite is pod.link/walking because it works with all the apps!) 3.   Screenshot a favorite episode playing on our phone and share to social media or to a friend via text or email! 4.   Wellness While Walking on Apple – click the up arrow to share with a friend via text or email, or share to social media 5.   Wellness While Walking on Spotify -- click the up arrow to share with a friend via text or email, or share to social media 6.   Use this universal link for any podcast app: pod.link/walking – give it to friends or share on social media 7.   Tell our pal about the Wellness While Walking website 8.   Thanks for listening and now for sharing! : )       DISCLAIMER Neither I nor many of my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of our physician or other qualified health care provider with any questions we may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking.   Thanks for listening to Wellness While Walking, a walking podcast and a "best podcast for walking"!

Join us for an inspiring conversation with Tara Wigley as she delves into the art of modern cooking. In this episode, Tara shares her journey from food writing to recipe development, offering insights into her creative process, favourite culinary tips, and the stories behind her most beloved dishes. Whether you're a seasoned chef or a home cook, you'll discover practical advice, behind-the-scenes anecdotes, and a fresh perspective on what it means to cook with passion and purpose. We also discuss Tara's new book: How the Cookie Crumbles: And Other Culinary Confusions. As the in-house writer of Team Ottolenghi over the last decade Tara Wigley has co-written eight major books, including million-selling Ottolenghi Simple and Falastin. She is also the author of How to Butter Toast. In addition, she writes the weekly Ottolenghi Guardian column and the monthly column in the New York Times. She has a dedicated following on Instagram and writes about food in ways that audiences find engaging and informative. She was a judge on the 2022 Fortnum & Mason Food & Drink awards. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Kim Floresca's career has taken her from the world's top restaurants to one of L.A.'s most buzzed-about fast-casual projects. After training at the Culinary Institute of America, Kim cooked at fine dining destinations including El Bulli in Spain and Per Se in New York City, and spent time as a private chef before making the leap to Goop Kitchen, the clean-eats concept from Gwyneth Paltrow's Goop. As Vice President of Culinary and Culture, Kim oversees menu development, helping shape Goop Kitchen's flavorful and wellness-driven approach to food. She joins host Kerry Diamond to talk about her journey from haute cuisine to health-forward, the skills that carried over from the fine dining world, Goop Kitchen expansion plans, and what Goop Kitchen tricks we can borrow for our own kitchens. Thank you to Square and Ketel One for their support. Learn more at square.com/bigGet tickets to The Great Community Bake Sale by Natasha Pickowicz on Saturday, 10/18, in NYC hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Kim: Instagram, Goop KitchenMore on Kerry: Instagram

Myffy Rigby is a food writer for Good Food and joins Philip Clark to discuss what separates a steak house from a restaurant that sells steaks. 

Join the conversation with Britain's beloved food writer, Diana Henry, as she discusses her experiences, culinary philosophies, and her new book 'Around the Table: 52 Essays on Food and Life.' Learn about her background, writing process, family influences, and the importance of simplicity and connection in cooking. From her sons' cooking adventures to her candid insights on the challenges and joys of food writing, this episode offers an intimate look into Diana's world. Discover her favorite dishes, memorable meals, and personal stories that continue to shape her culinary journey.   Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join host Samuel Goldsmith for a flavourful journey as he sits down with acclaimed chef and bestselling author Sabrina Ghayour. In this episode, Sabrina shares her passion for modern Middle Eastern cuisine, the stories behind her signature dishes, and the cultural influences that have shaped her culinary career. Discover the secrets to bringing vibrant spices and bold flavours into your own kitchen, and hear Sabrina's insights on food, family, and the art of hospitality. Whether you're a seasoned cook or just starting out, this conversation will inspire you to explore new tastes and traditions. Tune in for delicious inspiration and a fresh perspective on the world of food. Sabrina Ghayour is an award-winning British-Iranian chef, food writer and Sunday Times bestselling author, celebrated for her vibrant take on Middle Eastern and Persian cuisine. Born in Tehran and raised in London, she built her reputation hosting popular supper clubs that showcased her bold, accessible style of cooking. Known as the “Golden Girl of Persian cookery,” Sabrina has authored acclaimed books including Persiana, Sirocco, Feasts, Bazaar and Flavour. Persiana Easy, her most recent book, is out now. Sabrina's recipes champion fresh ingredients, big flavours and the joy of sharing food. Through her writing and media appearances, she has inspired home cooks worldwide to explore the richness of Middle Eastern food. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Fleur & Keshia East as they share the inspiring story behind Curl Kitchen, the innovative brand that blends the worlds of food, family, and haircare. In this episode, the sisters open up about their journey as entrepreneurs, the cultural traditions that shaped their vision, and how food became a powerful symbol of love and connection in their lives. Discover how Curl Kitchen was born from a passion for celebrating natural beauty and heritage, and learn how Fleur & Keshia have created a unique synergy between nourishing recipes and holistic haircare. There is, of course, also talk about Fleur's time on X Factor and Strictly Come Dancing. From heartfelt family memories to practical tips for embracing your roots, this conversation is packed with insights, laughter, and inspiration. Fleur East is a versatile performer, presenter, and broadcaster with credits across music, television, and film. She currently stars in the BBC drama Phoenix Rise and has also appeared in Ted Lasso and the feature film Tomorrow Morning. Fleur first rose to prominence as runner-up on The X Factor, becoming the first contestant to top the UK iTunes chart during the show. Since then, she has established herself as a popular broadcaster, fronting Hits Radio's Breakfast and Saturday Morning shows, co-hosting ITV's The Void with Ashley Banjo, and presenting on Ant and Dec's Saturday Night Takeaway. In 2020, she launched her successful podcast The Reality of Reality TV. Fleur also wowed audiences as a finalist on Strictly Come Dancing in 2022, confirming her status as one of the UK's most dynamic entertainers. Keshia East is a London-based make-up artist, content creator and entrepreneur whose work champions self-love and natural beauty. As the founder of No Knot Co Ltd, she designs hair tools tailored for waves, afros, curls and kinks — a business born from personal experience and launched during lockdown in 2020. Keshia studied History at Queen Mary University, building freelance make-up experience before growing a sizeable digital audience. Keshia regularly posts tutorials, hair hacks, product reviews and beauty advice on social media. She's worked with major brands like MAC Cosmetics, Benefit, Superdrug, and Beauty Bay, and is recognised as a role model for young women, especially women of colour, in the beauty industry. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The real story behind "no tax on tips" and the best vegan cheese Eyal Press reports on the fight to raise the minimum wage for tipped workers Animal and food activist Miyoko Schinner prides herself on making dairy-free butters, creams, and cheeses Chloe Sorvino exposes the hidden corruption and corporate greed within the meat industry Mike Cirone travels from See Canyon near San Luis Obispo to share his apples with farmers market shoppers. Connect with Good Food host Evan Kleiman on Substack.

ECU beat writer Stephen Igoe Apparently East Carolina not known for their food

I love talking about food as culture — and like all parts of culture, food has trends that ebb and flow. We asked you to provide us with food trends you've noticed (and/or confuse you) — and then we asked the great Evan Kleiman (chef, cookbook author, and longtime host of KCRW's Good Food) to come unwind them with us. Want to know what it takes for a dish to show up at every corporate catering event? Why every restaurant in the U.S. (still) has a brussels sprouts dish? How hot chicken got franchised? WE'VE GOT YOU. This episode is filled with delights (and will make you want to browse expensive tinned fish online). Thanks to the sponsors of today's episode!Get 15% off OneSkin with the code CULTURE at https://www.oneskin.co/Stop putting off those doctors appointments and go to ZocDoc.com/CULTURE to find and instantly book a top-rated doctor todayRight now, get 15% off your first order by going to Blueland.com/CULTUREGo to https://zbiotics.com/CULTURESTUDY and use CULTURESTUDY at checkout for 15% off any first time orders of ZBiotics probioticsJoin the ranks of paid subscribers and get bonus content, access to the discussion threads, ad-free episodes, and the knowledge that you're supporting an indie pod trying to make its way in the world. If you're already a subscriber-- thank you! Join us in the discussion thread for this episode! Got a question or idea for a future episode? Visit culturestudypod.substack.com To hear more, visit culturestudypod.substack.com

Join host Samuel Goldsmith as he welcomes the vibrant and inspiring Janusz Domagała. Star baker, cookbook author, and fan favourite from The Great British Bake Off. In this episode, Janusz shares his colourful journey from baking in his family kitchen in Poland to winning hearts on national TV and beyond. Discover the stories behind his debut cookbook "Baking with Pride," the creative process of turning his home into a cake-inspired Instagram sensation, and the lessons learned from high-pressure baking competitions. Janusz opens up about his favourite dishes, kitchen disasters, and the importance of cooking with love, pride, and a sense of humour. Whether you're a passionate home baker, a Bake Off superfan, or just love a good food story, this episode is packed with laughter, heartfelt moments, and practical tips you can use in your own kitchen.Janusz Domagała became the instant stand-out star on 2022's Great British Bake Off when he rightfully declared himself the "Star Caker in the Bake week" in episode one. Having moved to the UK from Poland 11 years ago, Janusz not only achieved his dream of appearing on the show but also went through to the semi-finals and his popularity with the British (and international) public has only grown along with this journey. A keen LGBTQIA+ activist, Janusz was named Gaydio's LGBTQ+ champion of the year 2023, is a regular at British Pride events and lives in Brighton with his partner and their sausage dog, Nigel.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Going garden-to-table and how immigration raids are impacting LA's restaurant workers Canning evangelist Kevin West puts his home garden to work in the kitchen Journalist Andrew Lopez reports on how ICE raids are impacting Boyle Heights Rudy Espinoza shares how Inclusive Action supports communities affected by the immigration raids Journalist Kim Severson explores the creation of the perfect peanut Vannak Tan serves Cambodian-style seafood at A&J Seafood from a shack in San Pedro Alvaro Bautista brings dates from Mecca to the farmers market in Santa Monica Connect with Good Food host Evan Kleiman on Substack.

Both college football and NFL seasons have kicked off, there are some World Cup qualifiers still ahead, and there's plenty of WNBA and MLB on the schedule! Whether you're a cord-cutter or just like to watch the game with a crowd and some snacks, we've got some ideas of where to go catch the game around Ithaca and Tompkins County. Old and new spots to put on the team colors and watch the game with some good food and drink Listen to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, Spotify, Audible, or RSS Feed, listen on WVBR, or follow 14850 Dining on Facebook, Instagram, Bluesky, and Twitter or sign up for our newsletter.

Samuel Goldsmith chats with food writer Jon Watts about second chances, speedy cooking, and why roast potatoes make or break Sunday lunch. Jon traces his journey from a prison kitchen and the DofE to Jamie's Italian, a viral chocolate-orange cheesecake, and a hit “Speedy” cookbook series. Expect risotto tips (hello, “three cracks”), fennel-spiked sausage ragù, testing recipes with followers, and the joy of feeding friends - plus a shock confession: he can't stand mash. Jon Watts is a professional chef, recipe creator, and social media influencer. After serving six and a half years in a young offenders' institute, he chose a new path through cooking, becoming the first in custody to achieve all three Duke of Edinburgh awards. After release, he worked at a Jamie Oliver restaurant before going independent. Now nationally recognised through social media and TV, Jon inspires audiences from businesses to at-risk youth with his powerful story. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Is America any healthier, yet? Mother and son Jyoti and Auyon Mukharji stay rooted in their Indian heritage while living in the Midwest. Journalist Lisa Held sorts through the details of the recently leaked draft of the MAHA strategy report, a year after Make America Healthy Again debuted. Public health advocate Marion Nestle was cautiously optimistic in the early days of MAHA. What's her perspective now? Lior Lev Sercarz explores the many varieties of peppercorns. The weekly market report features chef Zach Pollack's use of sweet peppers. Sign up for our weekly Good Food newsletter and connect with host Evan Kleiman on Substack.

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Join us for a deliciously fun episode as Julius Fiedler - filmmaker turned food creator and author - shares his passion for slow food, naturally plant-based recipes, global culinary adventures, and the stories behind the world's most memorable dishes. From the art of fermentation (and a few kitchen disasters) to the secrets of authentic recipes and the joy of cooking with humble ingredients, Julius takes us on a journey through tradition, travel, and taste. Discover why slow food matters, how culinary traditions are preserved, and what happens when you try to recreate street food classics at home. Plus, Julius reveals his favourite dishes, guilty pleasures, and the one ingredient he pretends to like. Whether you're a seasoned foodie or just love a good story, this episode will inspire you to savour every bite, and maybe even dust off your pressure cooker. Julius Fiedler is a filmmaker-turned-content-creator dedicated to promoting a natural, unprocessed approach to plant-based food. After moving from Germany to the UK in 2017, his journey took off during the Covid pandemic with free online sourdough classes as “Baking Hermann.” He later worked as a food stylist at Jamie Oliver HQ before building his own platforms. Now, his videos reach millions across Instagram, TikTok, and YouTube, sharing traditional vegan techniques learned from local cooks worldwide. A Slow Food ambassador, Julius believes food should align with nature and sustainability. Naturally Vegan is his debut book. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Elizabeth Mateo expands her family's 40-year-old paletas business. Filmmaker Eddie Schmidt weaves together scenes of the men and women who drive ice cream trucks from in his documentary, Popsicle Culture. Adrienne Borlongan of Wanderlust Creamery makes ice cream inspired by travel and adventure. On a stroll, David Owen uncovered the remnants of Berkshire Ice Company, a century-old business which shipped ice around the world. His curiosity sent him on a journey investigating the history of refrigeration and cooling technologies, which along with convenience, harbor harsh impacts on the environment. Bee Wilson embraces room temp dishes while acclimatizing food temperatures to the weather. Connect with host Evan Kleiman by subscribing to KCRW's Good Food on Substack.

Join us for a lively episode with Suzanne Mulholland, best known as The Batch Lady, four-time Sunday Times bestseller and star of Channel 4's Batch from Scratch. Discover her ingenious approach to family cooking, where she reveals how to prepare rapid, freezable dinners in just five minutes, and why batch cooking doesn't mean eating the same meal for days. Suzanne shares her top tips for freezer organisation, reducing food waste, and prepping homemade ready meals that suit busy lives. Expect confessions about culinary disasters, favourite dishes (spoiler: baked potatoes feature strongly), and why she believes in being your “future friend” in the kitchen. With plenty of practical advice, relatable anecdotes, and a dash of humour, this episode is a must-listen for anyone seeking to save time, money, and stress in the kitchen—without sacrificing variety or flavour. Tune in for inspiration, laughter, and a fresh take on modern family cooking. Suzanne Mulholland, “The Batch Lady,” is a bestselling author, TV presenter, and family-cooking expert with nearly a million followers. Based in the Scottish Borders, she developed her make-ahead meal system as a busy mum, helping families save time, cut waste, and manage budgets. She stars in Channel 4's Batch From Scratch, appears on ITV's This Morning, and regularly contributes to national newspapers and magazines. With six books—five Sunday Times bestsellers—her latest, Rapid Dinners, launched this year. Known for her warm, practical approach, Suzanne inspires audiences worldwide to stay organised, cook smarter, and create more time for what matters most. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The protein powder boom, anchovies, ancient Roman recipes, and more! Whey, the liquid byproduct of cheese making, was once considered waste. It's now a key ingredient in the protein powders that dieters and weightlifters are downing in ever-greater amounts — and that means big changes for the dairy industry, reports Kevin Draper. Horror film producer turned food historian Christopher Beckman chronicles the anchovy's place in the European cooking canon. Sally Grainger reinterprets Roman recipes taken from Latin texts. As students head back to school, we catch up with Jack Bobo, Executive Director of the UCLA Rothman Family Institute for Food Studies. Sign up for our weekly Good Food newsletter and connect with host Evan Kleiman on Substack.  

Taylor Decell with B3 Catering & Burgers, Blues, BBQ joins the show again to discuss all of their great catering options for your football tailgating needs regardless if you're heading to Jackson, Starkville, Oxford, Hattiesburg or any other college or high school football stadium in Mississippi or you're having a group of friends come over to the house for a big game party and home-gating!! 

Join Samuel Goldsmith as he welcomes food writer and content creator Dominic Franks, also known as Dom in the Kitchen, for a lively and heart-warming conversation. In this episode, Dominic shares the story behind his new book, “Upside Down Cooking”, and reveals how a viral caramelised shallot and cream cheese tart transformed his career overnight. Discover Dominic's culinary inspirations growing up in a big Jewish family, the influence of London's restaurant scene, and how life in rural Lincolnshire has shaped his approach to food. Expect candid confessions about kitchen disasters, the joys of sausage and mash, and the underrated genius of frozen mashed potato. Dominic also opens up about the importance of sharing food with loved ones, his guilty pleasures, and why he believes cooking should be taught in every school. Packed with humour, practical tips, and genuine passion for food, this episode is a must-listen for anyone who loves to cook and eat. Dominic Franks is a food writer for Lincolnshire Life, is regularly featured on BBC Lincolnshire radio as their food expert, and has been running his blog Dom In The Kitchen since 2010. Dominic has always loved food and draws inspiration from Delia Smith and his mom, as well as his Jewish heritage and London upbringing. His debut cookbook, Upside Down Cooking, is out now. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Grocery store feasts, eggplant, the Jonathan Gold menu project and more! Ukrainian chef Olia Hercules shares family stories and recipes passed down through four generations Tien Nguyen opens the LA Public Library's archives to explore vintage restaurant menus and remembers Jonathan Gold's crucial essay about eating on Pico Blvd Vanessa Anderson — aka the Grocery Goblin — profiles grocery stores where you can grab a great meal Meera Sodha has low-effort, high-reward dinner ideas that use summer vegetables When eggplant hits farmers markets, chef Evan Algorri knows what to do with it Sign up for our weekly Good Food newsletter!

On today's episode of the.deercamp.podcast, we are back in the studio with Bill Thompson of Spartan Forge. We discuss:Bill Thompson's hunting background and family heritage in North Dakota.Experiences hunting in various locations, including North Dakota, Maryland, Pennsylvania, Virginia, and Canada.Focus on whitetail bow hunting as Bill's primary passion.Memorable bear hunting trip in Quebec with his son and MMA fighter Georges St-Pierre, including a charitable aspect.Importance of camaraderie and traditions associated with deer camp.Bill's typical hunting schedule throughout the fall season.Reflections on the significance of deer camp in passing down hunting traditions and rites of passage.Discussion of hunting strategies and techniques, including patience and persistence in tracking deer.Overview of Spartan Forge and its innovative features for enhancing the hunting experience.Personal anecdotes highlighting the emotional and psychological aspects of hunting, including successes and challenges.And so much more!Connect:-https://www.instagram.com/hutchy.outdoors/

In this episode, Samuel Goldsmith sits down with renowned chef, broadcaster, and food writer Judy Joo. Dive into a lively conversation spanning Judy's incredible knowledge of Korean food, her new book on quick Korean recipes, challenges in male-dominated kitchens, and her fascinating life working on Wall Street. Discover the unique blend of Korean, American, and French influences that shape her cooking, and enjoy anecdotes about her early life, professional challenges, and culinary triumphs.Judy Joo is a Korean-American, French-trained chef, restaurateur, and TV personality based in London and New York. Known for her expertise in Korean cuisine and pastry, she is also an Iron Chef UK and owner of Seoul Bird, with locations in London, Edinburgh, Las Vegas, and New York. Judy's global culinary influence has been featured in The New York Times, Food & Wine, Condé Nast Traveler, and more. She's appeared on Today, Good Morning America, and The Talk, and is the author of three cookbooks. A Columbia University graduate in Industrial Engineering, she was the school's 2018 commencement speaker. Judy also serves on the Food Council for City Harvest in both New York and London and contributes regularly as a columnist to leading food publications.Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

TWiV discusses the latest worrisome Executive Order on oversight of federal grantmaking, RFK Jr winds down mRNA viral vaccine development, Lenacapavir, a drug for AIDS prevention and treatment, and how respiratory virus infections awaken dormant metastatic breast cancer cells in lungs. Hosts: Vincent Racaniello, Alan Dove, Rich Condit and Brianne Barker Subscribe (free): Apple Podcasts, RSS, email Become a patron of TWiV! Links for this episode Support science education at MicrobeTV Oversight of Federal grantmaking (Whitehouse.gov) Grantmaking gets a Christofascist (Rasmussen Retorts) HHS winds down mRNA vaccine development (HHS) Lives saved by COVID vaccines (JAMA) Lenacapavir review (Bicochem Pharm) UNAIDS urges Gilead to lower price of lenacapavir (UNAIDS) Gilead and price gouging (Wikipedia) Respiratory virus infections awaken metastatic breast cancer (Nature) Letters read on TWiV 1243 Timestamps by Jolene Ramsey. Thanks! Weekly Picks Brianne – Xkcd: Geologic Periods Rich – Old Man's War by John Scalzi Alan – The Broken Earth trilogy by N. K. Jemisin Vincent – Cacio e pepe: Good Food pasta recipe sparks fury in Italy Listener Pick Linda – DNA captured in air could identify life forms Intro music is by Ronald Jenkees Send your virology questions and comments to twiv@microbe.tv Content in this podcast should not be construed as medical advice.

Morse code transcription: vvv vvv Cacio e pepe Good Food pasta recipe sparks fury in Italy Big Mags The paedophile hunting granny who built a heroin empire Britons booking later, closer, shorter UK breaks, travel firms say Courts service accused of covering up IT bug that caused evidence to go missing Is Perrier as pure as it claims The bottled water scandal gripping France Why a dockside health clinic could be the future of NHS care Boy, 4, dies after being hit by bus outside Margate hospital Rupert Lowe mistakes charity rowers for illegal migrants Suspected people smuggling arrest after BBC probe Erin Patterson Allegations mushroom murderer tried to kill her husband aired

NEW: Send us Your Comments!This Week's Topics:So it Begins . . . Grand Jury Convened 7:00Obama Smoking Gun Discovered 9:00Majority Believe Crimes were Committed 12:30VIDEO: Project Veritas Exposes Bill Barr 16:00Grand Jury Looks at NY AG James 20:00Jack Smith Under Investigation 22:00Shifty Schiff Committed Fraud 24:00Texas Redistricting Theater 27:00Both Parties do it and We don't Like it! 30:30Trump orders New Census! Yes! 35:30SCOTUS looking at Race-Based Districts 39:30ACTION: Help Pass the SAVE ACT 42:30How Biden Weaponized USA for Votes 45:30Dems Disrupting Republican Townhalls 48:30Dems Protest Schumer & Gillibrand 53:00Trump has $274 Mill 2026 War Chest 55:30AI is Creating Jobs for Skilled Trades 1:05:00Apple Creating 450,000 US Jobs 1:11:00New Munitions Plants Opening 1:13:0012 States Cut Soda & Candy from SNAP 1:16:30RFK Jr. Cuts $500 Mill in mRNA Funds 1:19:00VIDEO: RFK on Power of Good Food 1:22:30Judge Allows ESG Coal Case to Continue 1:26:00Banks De-Banked Trump & US! No More! 1:28:30Israel to Take Over Gaza 1:32:00No one Cares as Muslims Kill Christians 1:34:30Trump Completes FIFTH Peace Deal! 1:36:30Trump to Meet Putin in AK on 15th 1:39:30Trump will us Military Against Cartels 1:41:30Trump Surges Feds in Washinton DC 1:45:00Merit Based Hiring Returns after 40 Years! 1:46:30Trump Limits Government Grants 1:51:00FBI Ousts Three Notorious Jan 6th Agents 1:53:30Support the showView our Podcast and our other videos and news stories at:www.WethePeopleConvention.orgSend Comments and Suggestions to:info@WethePeopleConvention.org

Morse code transcription: vvv vvv Courts service accused of covering up IT bug that caused evidence to go missing Rupert Lowe mistakes charity rowers for illegal migrants Cacio e pepe Good Food pasta recipe sparks fury in Italy Boy, 4, dies after being hit by bus outside Margate hospital Why a dockside health clinic could be the future of NHS care Britons booking later, closer, shorter UK breaks, travel firms say Erin Patterson Allegations mushroom murderer tried to kill her husband aired Suspected people smuggling arrest after BBC probe Is Perrier as pure as it claims The bottled water scandal gripping France Big Mags The paedophile hunting granny who built a heroin empire

Morse code transcription: vvv vvv Courts service accused of covering up IT bug that caused evidence to go missing Erin Patterson Allegations mushroom murderer tried to kill her husband aired Big Mags The paedophile hunting granny who built a heroin empire Boy, 4, dies after being hit by bus outside Margate hospital Rupert Lowe mistakes charity rowers for illegal migrants Britons booking later, closer, shorter UK breaks, travel firms say Cacio e pepe Good Food pasta recipe sparks fury in Italy Why a dockside health clinic could be the future of NHS care Suspected people smuggling arrest after BBC probe Is Perrier as pure as it claims The bottled water scandal gripping France

You better bee-lieve it, we're talking about honeybee headaches. Former beekeeper Adam Novicki explains the causes of this year's historic honeybee die-off Sawdust covered floors, free peanuts, and stiff martinis are hallmarks of Chez Jay, which celebrates 66 years along Route 66 Jenny Linford explores cooking, eating, and drinking through objects in the British Museum's collection Chef Katie Reicher of legendary San Francisco restaurant Greens shares vegetarian recipes from her repertoire Baker Nicole Rucker adopts a fruit tree and sets her sights on a glazed peach pie Sign up for Good Food's weekly newsletter!

Morse code transcription: vvv vvv UK interest rates cut to lowest level in more than two years Cacio e pepe Good Food pasta recipe sparks fury in Italy Ex Superman actor Dean Cain says hes becoming ICE agent Daily weight loss pill helps patients lose 12 of body weight Britons booking later, closer, shorter UK breaks, travel firms say BookFest Waterstones sorry after readers criticise event overcrowding Netanyahu divides Israelis and allies with plan to occupy Gaza Homelessness Minister Rushanari Ali quits Trump opens door for crypto in retirement accounts Why a dockside health clinic could be the future of NHS care

Morse code transcription: vvv vvv Why a dockside health clinic could be the future of NHS care Britons booking later, closer, shorter UK breaks, travel firms say Trump opens door for crypto in retirement accounts UK interest rates cut to lowest level in more than two years Homelessness Minister Rushanari Ali quits Netanyahu divides Israelis and allies with plan to occupy Gaza Daily weight loss pill helps patients lose 12 of body weight BookFest Waterstones sorry after readers criticise event overcrowding Cacio e pepe Good Food pasta recipe sparks fury in Italy Ex Superman actor Dean Cain says hes becoming ICE agent

Morse code transcription: vvv vvv Netanyahu divides Israelis and allies with plan to occupy Gaza Homelessness Minister Rushanari Ali quits Daily weight loss pill helps patients lose 12 of body weight Britons booking later, closer, shorter UK breaks, travel firms say Cacio e pepe Good Food pasta recipe sparks fury in Italy Why a dockside health clinic could be the future of NHS care BookFest Waterstones sorry after readers criticise event overcrowding Trump opens door for crypto in retirement accounts UK interest rates cut to lowest level in more than two years Ex Superman actor Dean Cain says hes becoming ICE agent

Join host Samuel Goldsmith in conversation with Sami Tamimi - chef, award-winning food writer, and co-founder of Ottolenghi - as he shares the inspiration behind his latest cookbook, Boustany, a love letter to Palestinian vegetables and home cooking. From his roots in Palestine to life in London and a pivotal year in Umbria, Sami reflects on how culture, memory, and simplicity shape his approach to food. We explore his creative process, the importance of seasonality, and the beauty of making vibrant dishes from everyday ingredients. He also dishes on kitchen confessions, his favourite recipes, and the ingredient he thinks is totally overrated. Whether you're a seasoned cook or just getting started, this episode offers practical tips, heartfelt stories, and a reminder of food's power to connect us. Sami Tamimi, born and raised in Jerusalem, began his culinary career as a commis-chef before becoming head chef at Lilith, a top Tel Aviv restaurant. He moved to London in 1997, leading Baker & Spice's Middle Eastern kitchen, and co-founded Ottolenghi in 2002. Sami co-authored Ottolenghi: The Cookbook and Jerusalem, named one of the New York Times' 25 most influential cookbooks. His third book, Falastin, co-written with Tara Wigley, won Fortnum & Mason's 2021 Cookery Book of the Year. His bestselling works have sold over a million copies worldwide. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

When everything falls apart, food is sometimes all we can cling to. Michael Shaikh looks to those who are preserving their food and culinary traditions in the aftermath of war, displacement, and global violence Lee Svitak Dean and Linda Svitak are Minnesota sisters who collaborated on a book that highlights people from vastly different circumstances all over the globe Toni Tipton-Martin showcases the creativity of women who bring soul to Southern cuisine In his new novel, Mark Kurlansky explores how an ancient cheesecake recipe and a conniving landlord change one Manhattan block forever Get happy, it's tomato season at the farmers market!Sign up for our weekly Good Food newsletter!

Coca-Cola announced it will offers some "cane sugar" offerings in response to pressure from Pres. Trump.  Marion Nestle, professor of nutrition, food studies, and public health emerita at NYU and the author of many books, including the forthcoming, What to Eat Now: The Indispensable Guide to Good Food, How to Find It, and Why It Matters (North Point Press, 2025), talks about the chemical differences and perceived differences of the two sweeteners.

In this episode, host Samuel Goldsmith interviews Hasan Semay (aka Big Has) renowned chef, YouTube creator of "Sunday Sessions," and Sunday Times bestselling cookbook author. Dive into Big Has's culinary journey as he discusses Turkish cuisine, woodfire cooking, and the inspiration behind his latest cookbook Discover how Big Has blends authentic flavours with honest storytelling, and hear his insights on food, family, and the importance of mental health in the kitchen. This chef interview covers everything from his experiences on Jamie Oliver's 15, to his favourite Turkish recipes, kitchen disasters, and the power of vulnerability in the culinary world. Hasan Semay is a half Turkish Cypriot half British chef, YouTube and Instagram sensation, as well as a self-confessed “proper North Londoner”. Has was accepted onto the prestigious Jamie Oliver "15" programme in 2011 and his relaxed and informative approach to cooking without pretentiousness has won him legions of fans over on his YouTube platform, Sunday Sessions. His debut cookbook, Big Has: HOME is a Sunday Times Bestseller. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Although Good Food loves pie, we're also Team Galette! Podcaster Ben Naddaff-Hafrey dives into the legal tussle hidden in the nooks and crannies of Thomas' English muffins Artist and cook Linda Dangoor leaves a trail of recipes from Baghdad and Beirut to Ibiza and Paris Fátima Juárez and Conrado Rivera of Komal explain that the secret to great masa starts with great corn It's peak summer fruit season, which means it's time for recipe developer and stylist Rebecca Firkser to explore the art of the galette With all the recent closures of classic LA restaurants, reporter Jennifer Swann explains why crowds are lining up around the block to get one last taste of the past At Lucia, chef Adrian Forte shares how he uses shado beni (aka culantro, not to be confused with culantro) in his Caribbean dishes Sign up for our weekly Good Food newsletter!

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We're recapping CB's family adventures. Good Food, Concert Views & Family Bonding. Kip had a tranquil weekend so he's just prepping for the big eat.Low key episode this week. See everyone Thursday for The Big Eat where you can find our sponsors, Meraki Cannabis & NOBO on the scene! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Partnership for a Healthier America President and CEO Noreen Springstead discusses how to make America healthy again through high quality food and empowered communities. “Is the food system broken, or is it designed in the way that it's supposed to be operating today, which is around profit?,” she posits. “There is data that suggests if the food supply is healthier, it's available, it's affordable, it's accessible, we can actually change this. Apathy does nothing.” Listen to this conversation between two powerhouses in hunger and food security.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to season 3 episode 24 of The Fuel Run Recover podcast! In this episode, we're breaking down one of the biggest mindset traps runners (and let's be real—most people) fall into when it comes to nutrition: labeling foods as good or bad. As a dietitian who works with endurance athletes, I see firsthand how black-and-white thinking about food can create unnecessary guilt, confusion, and even lead to under-fueling.We'll dive into why nutrition advice on social media is so often sensationalized, how industry funding shapes all types of food research (not just the ones you think), and why moderation and balance aren't “cop-outs”—they're the foundation of a sustainable, healthy diet.You'll also learn:✔ Why “everything in moderation” isn't just boring dietitian talk—it's science✔ How social media algorithms reward extremes, not accuracy✔ The truth about processed foods, artificial sweeteners, and “toxins”✔ Why seeing food as morally neutral is a game changer for performance and mindset✔ How to protect your feed (and your mindset) from toxic nutrition adviceWhether you've ever wondered if diet soda is secretly ruining your training, or feel like your eating habits are “good” or “bad” depending on whether you had dessert, this episode is for you.Looking for the resources mentioned in today's episode?⁠⁠⁠⁠Get your free fueling and strength training guide for runners here⁠⁠⁠⁠And, learn more about working with me inside the ⁠Fuel Train Recover Club here!⁠

Good Food explores the Golden State! LA Times restaurant critic Bill Addison drove up and down the state to determine California's 101 best places to eat Chef Scott Clark left the pressure cooker of Michelin-starred restaurants to cook in a train caboose on the side of Highway 1 Chef and fisherman Conner Mitchell says "yes" to locally caught bluefin tuna Bernadette Berterretche Helton preserves Basque food and traditions at Centro Basco in Chino Coming from a family of dairy operators, Vivian Straus honors Northern California's agricultural roots with the Cheese Trail Sign up for Good Food's weekly newsletter!

How one man's fruity side hustle became a cash cow There are many ways to look at the Louvre but writer Elaine Sciolino invites us to view the largest museum in the world through the lens of food  Journalist Lisa Held documents the power and influence of the pesticide industry Since stress for farmers is deeply intertwined with the land, social worker Kaila Anderson developed a tool to treat depression, anxiety, and other mental health issues among farmers Omar Vaid didn't set out to be one of Southern California's most prolific mango dealers — he had greatness thrust upon him At SoCal farmers markets, no one has better or more interesting melons than Alex Weiser Sign up for our weekly Good Food newsletter!

Three cheers for these James Beard winners! LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine Bartender Jim Meehan considers cocktails from a culinary perspective Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves Sign up for Good Food's weekly newsletter!

Bottoms up for vino? Between declining alcohol consumption and increasing tariffs, Esther Mobley updates us on how California's wine industry is meeting this moment Olivia Haver loves cheese so much, she has devoted her career to babysitting it Exploring her roots, recipe developer Noor Murad dives into the food of Bahrain At RVR in Venice, chefs Travis Lett and Ian Robinson blend Japanese influences with Southern California produce Sign up for Good Food's weekly newsletter.

From the latest on ICE raids in Los Angeles to the legacy of Creole cuisine: Memo Torres reports on how immigration raids are impacting local food businesses Hawa Hassan, who escaped civil war in Mogadishu, shares stories of displacement in eight other regions of the world Nina Compton makes a case for New Orleans and the Caribbean sharing a similar "self of being" Journalist Christina Cooke visits Patrick Brown on his farm in North Carolina, where he is reclaiming his family's history and land Sign up for our weekly Good Food newsletter.

When the going gets tough, the tough go for pozole. Tony Ramirez dusts off the barbecue for summer grilling and adds Filipino flair to live fire TikTok darling Claire Dinhut has a thing for condiments and finds creative ways to use them Casey Elsass helps you decide what to bring to the party based on what type of guest you are Memo Torres discovers a pozole palace in the San Fernando Valley Charlotte Biltekoff explores how the public's mistrust of processed foods and the food industry's misunderstanding of these concerns Sign up for our weekly Good Food newsletter!