Podcasts about Good Food

The joy of cooking with Roy Choi... Kogi king Roy Choi has health on his mind in a new collection of recipes How do you become a restaurant critic? Besha Rodell explains in her memoir Marie Mitchell shares dishes from the Caribbean and its diaspora It's cherry season at the farmers market and which means the lines are long at the Murray Family Farm stand Sign up for our newsletter and catch up on all Good Food episodes!

Why I Love to Eat (And Watch People Cook)Food is more than fuel—it's one of my favorite parts of life.In this episode, I open up about my personal relationship with food. Thanks to a fast metabolism, I've always been able to eat what I want without worrying about weight, but that freedom led me to something deeper: a real love for food itself.I talk about where it all started, how food fits into my life today, and why I'm obsessed with watching chefs do their thing—Gordon Ramsay, Anthony Bourdain, cooking competitions, street food videos, and more. I don't just enjoy eating…I enjoy watching people cook, learning about ingredients, and admiring the art of a well-made meal.If you're someone who sees food as more than just calories—or you've ever gotten emotional over a perfect bite—this one's for you.

On this episode of the California Now Podcast, host Soterios Johnson digs into the Golden State's dynamic and diverse restaurants with three experts who know the local food scene inside and out. First, Johnson chats with Elina Shatkin, food journalist and producer of KCRW's Good Food in Los Angeles. Shatkin shares some of her favorite restaurants and foodie neighborhoods across the City of Angels. Shatkin runs the full gamut of good eats, from L.A. institutions to standout sandwich shops and high-end spots. “I just want to give people a good time and help them discover something delicious,” she says. She also takes listeners east, highlighting her favorite newcomers and old-school dining establishments in Palm Springs and the Coachella Valley. Next, Johnson welcomes Mackenzie Chung Fegan and Cesar Hernandez, food critics at the San Francisco Chronicle and the duo behind the paper's much-anticipated Top 100 Restaurants list. They reflect on their process of curating the list and their goal to highlight culinary excellence across price points, cuisines, and regions—from Oakland to San Jose to Healdsburg. “We wanted to make sure that there were plenty of affordable restaurants on this list,” says Fegan, “that it wasn't just a list of places to eat out for special occasions.” Hernandez echoes this sentiment, emphasizing the value of lifting up both legacy and new restaurants. “We also wanted to represent places that have been around for at least 10 or 15 years instead of just the ones that are new.” Together, the critics highlight standout picks, ranging from local taco shops to classic Bay Area mainstays and Michelin-starred meals.

Join Sam this week for a delightful conversation with the fabulous food writer, Roopa Gulati. In this episode, Sam dives into Roopa's culinary journey, from her early days in India to her experiences as a food editor for UK television networks. They discuss regional Indian cooking, treasured family recipes, and the stories behind them. Roopa shares fascinating insights into Indian cuisine, the importance of home-cooked meals, and tips on using spices. Roopa Gulati is a chef, food writer, and broadcaster raised by Punjabi parents in Cumbria. At 18, she trained at London's Cordon Bleu, then spent two decades in India, where she worked as a Consultant Chef for the Taj Group and ran her own catering business. She became a household name across Asia with a daily cooking segment on Star TV's Good Morning India, showcasing Punjabi family recipes and historic regional dishes. Returning to the UK in 2001 with her daughters, she became UKTV's Food Editor at the Good Food Channel and helped develop shows like Rick Stein's India. 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

Join us for a delightful conversation with renowned chef and author, Emily Scott. Broadcasting from the serene Harlen Bay, Sam dives deep into Emily's culinary world, her love for Cornwall, the inspiration behind her latest book 'Home Shores,' and her adventures in the Cayman Islands. From discussing her favourite recipes to sharing personal anecdotes, this episode is a treat for all food enthusiasts. Emily is a classically trained chef whose “less is more” approach celebrates seasonal ingredients. Her career highlights include curating a landmark dinner for world leaders and Royalty at the G7 Summit in 2021—making her the first woman to cook for Western leaders. Recognised by Michelin since 2016, she's also appeared on Great British Menu, Saturday Kitchen, and more. Emily has authored two cookbooks, with a third—Home Shores—launching May 2025. She's the Executive Consultant Chef at Calypso Grill in the Cayman Islands and writes the bestselling Substack Shore to Shore. Named Best Chef by South-West Food Magazine and listed among hospitality's top 100 women, Emily splits her time between Cornwall, Bordeaux, and the Caribbean with her partner Mark and children Oscar, Finn, and Evie. 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

Along with discussing tasty, nutritious, well-made and comfort foods, Drew presents the musician known as the founding father of the New Orleans sound. And don't miss the wit of George Bernard Shaw, as well as some Awesome Advice: Remember, all news is biased. What do you think?

16-Matthew 7:13-20 "Good Food" by BerkeleyUBF

Mischke determines, for the first time in his life, that we're all good drivers. Yes, that even includes you! Then he descends into the dark world of lustful appetites, with author Rachel Hope Cleves and her latest book Lustful Appetites: An Intimate History of Good Food and Wicked Sex. He makes a few calls to listeners, and honors Mother's Day, before leaving everyone with a profoundly disturbing image. So prepare yourself for another new episode of Mischke! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mischke determines, for the first time in his life, that we're all good drivers. Yes, that even includes you! Then he descends into the dark world of lustful appetites, with author Rachel Hope Cleves and her latest book Lustful Appetites: An Intimate History of Good Food and Wicked Sex. He makes a few calls to listeners, and honors Mother's Day, before leaving everyone with a profoundly disturbing image. So prepare yourself for another new episode of Mischke! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We reminisce about old food spots we love, and check out some shots from White Lotus S3 and Conclave. Kolton also rambles about Runescape more.

Why are major Champagne houses, like Taittinger and Pommery, spending millions of dollars to buy and plant vineyards in England? How did Brexit reshape the English wine industry, from barrels to picking grapes? Why does visiting the English wine country feel like uncovering a hidden secret? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Henry Jeffreys, author of Vines in a Cold Climate. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Vines in a Cold Climate. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Is England's greatest wine yet to be discovered? What makes Peter Hall of Breaky Bottom such a memorable and inspirational person? What is it like to visit English wine regions as a tourist? How can you make the most out of a trip to London as a wine lover? What was the most surprising historical tidbit about English wine that Henry uncovered while researching? Which significant milestones have signalled the improved quality of English wine in the past 20 years? What makes English winemakers different from those from other regions? If English wine is such a precarious venture, why have champagne houses like Tattinger and Pommery chosen to plant in England? How did Brexit impact English winemakers? What's the biggest risk to the English wine industry?   Key Takeaways Henry observes that Champagne is warming up and the concern is that eventually the grapes might not have enough acidity, so they're hedging their bets. He also thinks they are entrepreneurial. If you could bring your expertise and get it to work and make a great, great wine - which is what they're interested in - then, why not? Brexit had a big impact on the English wine industry. There was a hell of a lot of upheaval, but I think generally the industry has adjusted and worked out how they can bring things in. The cost, obviously, has gone into the wines, and we probably have to pay more. But I think all the problems have already been dealt with. It's all kind of factored in. Southern England, especially in the spring and summer, Henry says, is breathtakingly beautiful in a way that no other country is. There are beautiful little villages and hills and churches. It can be quite incongruous sometimes seeing the vines, especially if on a cold day when you'd expect to see horses and apple trees. Wine tourism is quite in its infancy at the moment, but it's coming on strongly. A lot of wineries have realized that you can sell tourists wine without anyone taking a cut. So they're beginning to take it a lot more seriously… have restaurants on site, really good tour guides. The potential is massive because most of the vineyards are within an hour and a half of London.   About Henry Jeffreys Henry Jeffreys worked in the wine trade and publishing before becoming a writer. He's a contributor to Good Food, The Guardian, Harpers Wine & Spirit, and The Spectator, wine columnist for The Critic magazine, and has appeared on radio, TV, and The Rest is History podcast. He won Fortnum & Mason Drink Writer of the Year in 2022 and is the author of four books, including Empire of Booze and Vines in a Cold Climate, which was shortlisted for the James Beard awards and won Fortnum & Mason drink book of the year. Along with Tom Parker Bowles, he hosts the Intoxicating History podcast. He lives in Faversham, Kent, with his wife and two daughters.         To learn more, visit https://www.nataliemaclean.com/335.

In this week's episode, Sam sits down with the multi-talented Lucinda Light, known for her role in Married at First Sight Australia, her upcoming E4 dating show The Honesty Box and her new book Shine Your Light. Lucinda shares her journey from holistic counselling to public speaking and authorship. We dive deep into wellness, emotional intelligence, and the joy of wholesome food. Plus, we discuss her adventure living with the Indigenous peoples of the Amazon and much more! Holistic counsellor, marriage celebrant, speaker and MC, Lucinda Light wowed the world with her voice of reason, compassion and mediation skills while starring on Married at First Sight Australia, Season 11. Lucinda brought her tour, ‘An Evening with Lucinda Light', to sold-out UK, Irish and Australian theatres, and appeared in Channel 4's The Honesty Box as the Sincerity Coach – mentoring Truetopians and facilitating holistic activities to foster authentic personal growth. Now, she continues sharing her emotional intelligence with her debut book, Shine Your Light. 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

What's more fun than camping with friends?  Meeting new friends to camp with at an RV Rally.  Whether you attend a national rally, regional rally or even a Travels with Delaney Campout, its a great way to meet new friends and enjoy some good food! Save 20% on your Harvest Host membership HERE *as an affiliate, we may earn from qualifying purchases   Mattress Insider: https://shareasale.com/r.cfm?b=1525070&u=2656431&m=96524&urllink=&afftrack=   AMAZON SHOP: https://www.amazon.com/shop/travelswithdelaney **as an Amazon Associate, we may earn from purchases    RV DESTINATIONS MAGAZINE: https://www.rvdestinationsmagazine.com/TravelDelaney USE CODE: TRAVELDELANEY20 to save 20% off of any of their subscriptions   Check out our YouTube Channel:  https://www.youtube.com/travelswithdelaney   Follow us on INSTAGRAM and FACEBOOK: @travelswithdelaney   Checkout our website: https://www.travelswithdelaney.com   Don't Just Camp; Camp Happy! https://www.camphappyacres.com   Ultimate Cloth https://www.ultimatecloth.com/TWD SAVE 15% with Code TWD15   GasStop: https://diversifiedpower.com/product-category/gasstop/ Save 10% when you use code: TWD10

We pulled up a barstool for this week's episode, diving deep into the heart of UK pub culture — from the sticky floors of old locals to the gleaming surfaces of modern gastropubs. We explore the pressure of after-work pints, how "just one" can turn into four, and whether the ritual of team drinks is still alive. With Gen Z drinking less than any generation before them, we ask "are we ditching the pub for Pilates?" . We'll also look at some of the best pubs serving up seriously good grub (apparently), because if you're not drinking as much, you might as well eat well!Punjab Grill, Dubai The Harwood Arms, LondonVogue - Best Pubs in LondonPolitics Joe - Pubs Subscribe to RELISH. by Sonder & Salt on Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/sonderandsalt ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow the podcast for updates and video content ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! You can follow ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Harleigh on Instagram here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠follow Malaika right here. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

What baking beliefs can you do without? Nicole Rucker rekindled her love for baking by tinkering with her favorite recipes and eliminating the fuss Gabriela Glueck visits the "Torture Orchard," where California's nut trees are pushed to the brink so they can withstand the curveballs thrown by climate change Nasim Alikhani spent decades working various jobs before realizing her calling — opening a restaurant to showcase the food of Iran Evan Kleiman recalls the crazy ride of the 1980s LA restaurant scene with Francis Lam, host of The Splendid Table Often overlooked among springtime greens, chef Dashiell Nathanson is anything but sorry to use sorrel in his cafe dishes Sign up for our weekly Good Food newsletter!

Matthew Feltrop serves as the Executive Director of The Patachou Foundation, a visionary nonprofit organization based in Indianapolis dedicated to fighting childhood hunger through transformative food initiatives. The foundation is committed to not only providing nutritious, scratch-made meals to children impacted by food insecurity but also fostering a deeper connection to food by sparking excitement and awareness. Under Matthew's dynamic leadership, the foundation has experienced remarkable growth, delivering over 500,000 meals to children in need and spearheading impactful programs. These include PataSchool, which brings the art of scratch cooking into school cafeterias, and the Food Fellowship—a paid summer program designed to immerse teens in hands-on learning experiences with culinary, hospitality, and agriculture industry professionals. This initiative equips participants with invaluable skills and resume-building opportunities, paving the way for a promising future. HealthCare UnTold honors Matthew for his dedication to improving the public health status of the young people in his communities.#ChildhoodHunger#FoodAsEducation #ScratchCooking #FoodInsecuritySolutions#NourishingCommunities #EmpowerThroughFood #FutureChefs

For the last episode of the Opposites Alike series in Eating Adventures history, Chloe and Hayley discuss the foods and restaurants eaten at over their final spring break of their Mercer Island School District career. 

Send us a textHave you ever felt guilty after eating a food you enjoy? That familiar wave of shame that follows the last bite of pizza, ice cream, or chocolate? You're not alone. As a registered dietitian, I've seen this pattern play out with over 90% of my clients, and it's time we break this cycle.Food isn't meant to carry moral weight. When we categorize foods as "good" or "bad," we create an unhealthy relationship that leads to restriction, binging, and shame. This episode dives deep into why these labels develop—from diet culture influence to childhood food rules—and the harmful impacts they have on our mental and physical wellbeing. We explore how seemingly innocent comments about "cleaning your plate" or avoiding "junk food" can create lasting food trauma that affects eating behaviors well into adulthood.The path to food freedom starts with neutrality. Rather than judging our choices, we can approach eating with curiosity and mindfulness. Why do we want certain foods? How do they make us feel? Are we truly listening to our hunger and satiety cues? By reframing our language around food, focusing on what we can add to meals rather than restrict, and treating ourselves with the same compassion we offer others, we can heal our relationship with eating. For parents, this shift becomes even more crucial as children absorb our attitudes about food and our bodies like little sponges. Let's build a healthier foundation for ourselves and the next generation by breaking free from harmful food labels once and for all.Ready to transform your relationship with food? Listen to discover practical strategies for embracing food neutrality and creating a peaceful approach to eating that supports your wellbeing without unnecessary guilt or shame. Share this episode with someone who might benefit from a healthier perspective on food, and follow me on Instagram at nutrition_with_Leonila for more insights on balanced nutrition. Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

Is chalky soil really the secret to great English wine—or just clever marketing? What makes it so difficult for English wine to break into the North American market? Is it time for a classified system of English wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Henry Jeffreys, author of the award-winning book Vines in a Cold Climate. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Vines in a Cold Climate. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Henry become a wine critic for The Lady, a women's magazine? What was it light to interview wine pioneer Stuart Moss? How did Henry's skepticism about biodynamics nearly cause a problem with Gérard Bertrand? What inspired Henry to write Empire of Booze? What was the most surprising thing Henry learned while researching the book? How did Henry's first experience of English wine go? What unusual vineyard experience totally changed his perception? How much wine does England produce? Where are the main wine regions in England? Are the benefits of the chalky soils in certain parts of England overrated? Is it time for a classified system of English wine?   Key Takeaways We always hear about the chalk or the White Cliffs of Dover. Do you think that has an influence or is it overrated? Henry thinks it is overrated and it was the story that sold. It was a good marketing angle, and they thought that it was the best place. He thinks almost everything else is more important than whether it's chalk or clay, and once you've got everything else right, then you can argue about that. Henry observes that selling to Canada and the US is quite complicated. If you sell to Japan, you can get just one person to import it. Whereas in North America you have complicated systems by state and province. You need somebody on the ground selling. Plus, Nova Scotia makes a similar style of sparkling wines. California has some pretty good sparkling wines. And then once the English bubblies land in the market, the price is pretty much the same as Champagne. Why would you unless you wanted something quite unusual, right? Henry says that there is now a PDO, or Protected Designation of Origin, a European geographical indication for one county, which is Sussex. But it's really too early for it, because they've only been making quality wine there for 30 years. The appellation contrôlée is, ideally, codifying hundreds of years of tradition. Plus, a lot of producers buy from different counties. So Nyetimber will have vineyards in Kent and Sussex and Hampshire. So that makes a nonsense of it. And also, there's sort of bits of Sussex that are very much like Kent, so you so there's no point drawing a line where the old county barrier is. It's like, it'd be like, sort of cutting the Médoc in half. It doesn't really make any sense. I think the only place where it makes sense is Essex, because you've got the soil.   About Henry Jeffreys Henry Jeffreys worked in the wine trade and publishing before becoming a writer. He's a contributor to Good Food, The Guardian, Harpers Wine & Spirit, and The Spectator, wine columnist for The Critic magazine, and has appeared on radio, TV, and The Rest is History podcast. He won Fortnum & Mason Drink Writer of the Year in 2022 and is the author of four books, including Empire of Booze and Vines in a Cold Climate, which was shortlisted for the James Beard awards and won Fortnum & Mason drink book of the year. Along with Tom Parker Bowles, he hosts the Intoxicating History podcast. He lives in Faversham, Kent, with his wife and two daughters.         To learn more, visit https://www.nataliemaclean.com/334.

Join Samuel Goldsmith as he sits down with the renowned chef and restaurateur Paul Ainsworth at Ci Ci's Bar in Padstow to discuss Paul's culinary journey, the art of creating delicious meals, and the philosophy behind running a successful restaurant empire. From reminiscing about his childhood influences to sharing anecdotes from his time with Gordon Ramsay, Paul offers a deep dive into the world of food, family, and passion. Southampton-born chef Paul Ainsworth is the talent behind Michelin-starred Paul Ainsworth at No6, Ci Ci's Bar, Caffe Rojano, The Mariners pub, and luxury boutique hotel Padstow Townhouse. With his wife Emma, Paul has built a celebrated hospitality group in Padstow and Rock, North Cornwall. He's a regular on Great British Menu, Saturday Kitchen, and co-hosted Next Level Chef with Gordon Ramsay. Paul began his culinary journey in his parents' guesthouse before training under Gary Rhodes, Gordon Ramsay, and Marcus Wareing. Known for bold, flavour-packed dishes and championing Cornish produce, Paul has earned accolades including GQ's Best Chef, AA's Restaurateur of the Year, and the Catey Chef's Chef Award. His cookbook For the Love of Food celebrates his signature family-style, ingredient-led cooking. 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

What do we buy? And what does that say about us? Emily Mester examines what happens when consumption begins to consume you Journalist Ada Tseng visits Costco twice a week for gas, deals, and hidden Asian treasures Benjamin Lorr explores how the sliding doors at American grocery stores stay open Patty Civalleri tells us about the man who created Trader Joe's, which started in Pasadena in 1967 Gustavo Arellano recalls the legacy of Frieda Caplan, who introduced Angelenos to all sorts of exotic produce LA transplant Vanessa Anderson, aka The Grocery Goblin on Tiktok, documents the city by visiting its markets. Sign up for the weekly Good Food newsletter!

Join host Samuel Goldsmith as he dives into food hacks, cooking disasters, and food waste with Snack Hacker George Egg and Lagom Chef Martyn Odell. Get an inside look at their creative cooking techniques, surprising kitchen mishaps, and the dishes that keep them inspired. From guilty pleasures to all-time favourite meals, they'll share the flavours that shaped their culinary journeys. Plus, hear the fascinating story behind their hit podcast Stuffed. George is a comedian and cook known for his sell-out anarchic theatre shows and the hit online series Snack Hacker, where he shares inventive recipes and food hacks. With over 70 episodes and 7 million views, his creative cooking has captivated audiences. He's appeared on Elis James and John Robins Show (BBC5 Live), Loose Ends (BBC Radio 4), Steph's Packed Lunch, and Bake Off: An Extra Slice (Channel 4). Snack Hacker proves that anyone can cook—by combining unexpected ingredients, experimenting fearlessly, and making cooking fun, accessible, and creative. Martyn Odell has been a chef since he was 15, working across restaurants, street food, cookery schools, and recipe development. After enduring long shifts and intense kitchens, he now shares his knowledge through chaotic yet educational cooking videos, making food exciting while breaking down misconceptions about food waste. Believing in simplicity, his mantra is: Eat the food you buy, and you create no waste. His goal is to inspire others to cook with confidence, embrace their tastes, and enjoy food without overthinking it. 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

We're back on the road to celebrate our 30th Anniversary! This week, we're headed to Los Angeles, in partnership with LAist, to talk about the world-influencing food scene in LA and the community that brings it together. First, we dig into how LA dining influenced the country and the world with KCRW's very own Evan Kleiman, Host of Good Food, and Gab Chabrán, Associate Editor of Food and Culture at LAist. Then we talk community and the restaurants that foster those connections with chef-owners Uyên Lê, who makes delicious Vietnamese comfort food at her take-out, Bé Ù, Keith Corbin, executive chef and co-owner of Alta Adams, and bestselling author of his memoir, California Soul and Elvia and Alex Garcia, the James Beard nominated chef-owners of Evil Cooks, one of L.A.'s most lauded taqueria pop-ups now transformed into a full restaurant.Broadcast dates for this episode:April 11, 2025 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Passover and Easter are here — and we have food ideas for both holidays. Hèléne Jawhara Piñer unravels the thread connecting the Spanish Inquisition to modern Jewish food practices In a new memoir, Joan Nathan reflects on her life through the lens of food Jeff Chu abandoned his career as a journalist to work the land and attend seminary, tilling up life lessons as well as a sense of calm Great British Bake Off alum Giuseppe dell-Anno celebrates a sweet Easter with Italian desserts Chef Nestor Silva plucks leaves from the fava plant for a new dish at French Japanese bistro Camélia You can listen to every Good Food episode here. And don't forget to sign up for our newsletter.

Tommy and Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate, talk French Quarter Fest, poboys, goat (yes, goat), and more

A check- in conversation with Ethan Soloviev, Chief Innovation Officer at HowGood, about how regenerative agriculture is truly taking off, its position within large food and agriculture companies, and whether we risk watering it down or falling into greenwashing (Spoiler: Surprisingly, we're doing a lot about it!). We also get an update on HowGood—they're doing well and focusing more on nutrient density-, plus, we talk about Regen House, which is revolutionizing the way good food fosters meaningful conversations at major events like COPs, climate summits, and Davos, bringing farmers, indigenous community members, and global executives together around regenerative food experiences. By centering conversations on actual good food rather than panels and PowerPoints, these gatherings forge authentic connections that move regeneration forward. And, of course, no conversation with Ethan would be complete without diving into AI—what currently does and what it could do for regeneration—not just through efficiency gains, but through innovative applications like predicting deforestation before it happens. The real breakthrough will come when we develop "large ecological models" trained on nature's patterns rather than just human texts, enabling truly regenerative landscape design.As Chief Innovation Officer at HowGood, Ethan offers a glimpse into how sustainability data is transforming food systems. Their database tracks environmental and social impacts for 33,000 ingredients and nearly 4 million products globally, enabling everything from carbon footprinting to supplier engagement. What's particularly encouraging is how this data influences consumer behavior—when sustainability information is presented clearly at the point of purchase, sales of sustainable products consistently increase across diverse markets.More about this episode on https://investinginregenerativeagriculture.com/ethan-soloviev-4.==========================In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.==========================

In this episode, host Samuel Goldsmith is joined by Dr Shani Dhanda, a prominent disability activist and broadcaster. Shani shares her journey, from her roots in a devout Sikh household to her career in events management and her inspiring activism. Additionally, she highlights the significance of the Sikh festival of Vaisakhi, shares delicious cooking tips, and talks about her love for traditional and modern cuisines. Plus, how Nadiya Hussain taught her how to cook. This episode offers a blend of social advocacy, cultural education, and culinary delight. Dr Shani Dhanda is a multi-award-winning disability inclusion specialist, thought leader, and social entrepreneur. She founded Diversability, the Asian Woman Festival, and the Asian Disability Network to combat global social inequality. Over the past year, she has worked with 100+ clients as a keynote speaker and inclusion consultant. Recognized among the most influential women in leadership, she was a BBC 100 Women Laureate and a Changemaker to Watch by CEO Magazine. Shani has featured on LinkedIn's first TV advert, Nadiya Hussain's Time to Eat (BBC) and EastEnders. A prominent broadcaster, she's contributed to Rip Off Britain, This Morning, and major news outlets. She advocates for disability rights, influencing policies and launching an internship program for disabled people. With seven executive roles and five ambassadorships, Shani is a catalyst for change in disability inclusion. 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

EffortlessEnglishClub.com

From takeout boxes to feeling boxed in, growing up as a "restaurant kid" is a unique experience. Curtis Chin and Rachel Phan share memories of growing up in their parents' Chinese restaurants Cookbook author Irina Georgescu finds inspiration east of the Danube River in Romania, Serbia, and Bulgaria Jeremy Salamon reconnects with his Hungarian Jewish heritage and the charming childhood created by his grandmother Chef Harry Posner takes advantage of the short window for green almonds Here are all the SoCal James Beard finalists. And don't forget to sign up for the weekly Good Food newsletter!

* Where to eat around the New Orleans area this weekend * Tommy's Weekend Winners

In this episode, we dive deep into a world of culinary wonders with the Stein brothers, Jack and Charlie. From their early days growing up in Cornwall to their current roles in the Rick Stein restaurant empire, they share behind-the-scenes stories, mouth-watering dishes, and the magic that goes into creating unforgettable dining experiences. Discover the intricacies of running a multi-generational restaurant, the love for great produce and fine wine, and the unique blend of tradition and innovation that keeps their guests coming back. Whether you're a foodie, wine enthusiast, or simply love a good story, join us for an engaging and delicious conversation on food, family, and the art of hospitality. Hosted by Samuel Goldsmith. Jack Stein is the Chef Director of the Rick Stein restaurant group, overseeing menus and leading innovation in the kitchen. Born in Cornwall, he grew up immersed in hospitality as the middle son of Rick and Jill Stein. His career began as a kitchen porter before studying. However, his passion for food led him back to the family business. Jack has cooked in top restaurants worldwide, including La Régalade in Paris and Tetsuya's in Sydney, gaining inspiration from global cuisines. Since becoming Chef Director in 2017, he has launched his own cookery course at Rick Stein's Cookery School. A familiar face on TV, he has hosted shows like Born to Cook and Wine, Dine and Stein, and was voted Best Chef at the 2023 Food Magazine Reader Awards. His cookbook, World on a Plate, was published by Bloomsbury. Charlie Stein is passionate about creating exceptional dining experiences with outstanding wine, personally selecting every bottle in our business. Born in Padstow, the youngest of the three Stein brothers, he grew up immersed in food and drink, often sneaking into The Seafood Restaurant kitchen for a taste of the action. Early family travels exposed him to diverse cuisines and cultures, shaping his deep appreciation for food and wine. After earning his Wine & Spirit qualifications, Charlie worked at London wine merchant The Vintner before moving into sales. Now a Director across all our restaurants, he also oversees our successful online wine shop, sourcing the finest wines from around the world. A familiar face on TV, he has co-hosted Wine, Dine and Stein with brother Jack and appeared on Saturday Kitchen. Charlie also hosts wine masterclasses and dinners, sharing his passion for wines that perfectly complement our food. 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

In this episode of Raising Wild Hearts, Ryann and Amber Abila explore the complex relationship women have with food, body image, and eating. They discuss the unrealistic expectations surrounding weight loss, the role of willpower in maintaining eating habits, and the harmful dichotomy of labeling foods as 'good' or 'bad.' Amber emphasizes the importance of understanding one's relationship with food, the impact of societal pressures, and the need for mindfulness and moderation.  The discussion also touches on the distinction between healthy eating practices and disordered eating, encouraging listeners to reflect on their own habits and feelings towards food. Follow Amber on IG here!  Join Amber's Free FB Group here! Check out more of her work here!Keywordsbody image, emotional eating, binge eating, food relationships, dieting, motherhood, self-acceptance, nutrition, willpower, food psychology, food mindset, secret eating, healthy relationship with food, disordered eating, intuitive eating, mindful eating, food abundance, emotional eating, moderation, coachingChapters00:00 The Illusion of Thinness02:55 The Role of Willpower in Eating Habits05:53 Good Food vs. Bad Food: Breaking the Dichotomy08:55 Understanding Binge Eating and Emotional Eating11:51 The Impact of Childhood Food Restrictions14:46 Secret Eating: The Hidden Struggles of Moms26:16 Understanding the Scarcity Mindset Around Food29:05 The Impact of Secret Eating34:05 Defining a Healthy Relationship with Food42:43 Navigating Healthy vs. Disordered Eating48:24 Resources for Becoming a Confident EaterText RWH and Let Us Know What You Want to Hear on the Show!Support the showIf you feel inspired please consider sharing this episode with a friend, writing a 5⭐️ review or becoming a Raising Wild Hearts Member here!

Explore the spiritual side of food and modern Ghanaian recipes. Jody Eddy spent two years visiting sacred spaces and meeting the people who cook in them Inspired by childhood visits to Ghana, Eric Adjepong debuts his first collection of recipes Andrea Nguyen questions the accuracy of those Prop 65 warning labels on many foods Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist Restaurant critic Tom Sietsema blows his cover in the CIA dining room Listen to all the episodes and be sure to sign up for the weekly Good Food newsletter.

Wild garlic season is at its peak so we've asked Barney Desmazery - skills and shows editor of our sister brand Good Food - to share his foraging knowledge for this versatile ingredients. Find out where it thrives, how to pick it safely and ethically and how to use in some delicious recipes! Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week host Samuel Goldsmith is joined by mother and daughter duo and hosts of the Table Manners podcast, Jessie and Lenny Ware, for a special Mother's Day episode to coincide with their Mother's Day edit on the Good Food app. They dive into their culinary adventures, family traditions, memorable dinners, and favourite recipes. In this episode, we explore everything from the best roasts and chicken soups to kitchen disasters and cooking tips. Get an insider's view of their experiences hosting special guests, including hilarious moments and candid confessions. Whether you're a food enthusiast or just love a good chat, this episode is packed with laughter, insights, and heartfelt stories. Don't miss out on this feast of a podcast! Jessie Ware is an award-winning English singer-songwriter, podcaster and author with over 1 million albums sold worldwide and BRIT/Mercury nominations under her belt. Jessie lives in south London with her husband and two children. Jessie won ‘Best New Voice' at the 2018 Audio Production Awards for her hugely successful podcast ‘Table Manners', which she hosts alongside her mum, Lennie. Lennie Ware has worked as a social worker in family law for over 40 years. She is mother to Jessie, Hannah and Dr Alex and lives in south London. 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

A Black chef and cookbook author finally gets her due! Deb Freeman traces the life of Edna Lewis, author of "The Taste of Country Cooking," in a new documentary. While some people spent the pandemic starting sourdough, Jesse Valenciana got busy perfecting his birria. Memo Torres visits an Inglewood backyard, where three generations of the Sandoval family make birria using an abuela's recipe. Carolyn Kormann shares alarming facts about how microplastics have made their way into our bodies. Chef Caroline Leff of Stir Crazy turns up at the farmers market for a favorite root vegetable. Don't forget to sign up for the Good Food newsletter!

Hello to you Michelle, friend, world traveler, and storyteller listening in Victoria, BC, Canadalands!Coming to you from Whidbey Island, Washington this is Stories from Women Who Walk with 60 Seconds for Thoughts on Thursday and your host, Diane Wyzga.Maybe like me you've been hearing how this country of ours is miserably divided in ways we have never been before. It's true. We have our divisions born of misunderstanding, ignorance, lack of compassion, and precious few opportunities to enjoy a neighborhood potluck with good food and stories because if ever there was a way to heal division we bring out food and stories to connect us.And! Music! Here's a favorite song by folksinger Lorre Wyatt  called Somos el Barco (We Are the Boat). Listen to the original recording: https://www.youtube.com/watch?v=CwPA6WdfJ0YAnother version was recorded by The UU Congregation of Phoenix Video Choir. Click HERE to listen and spread the music all over like grape jelly on a toddler!Click HERE to access English & Spanish lyrics so you can sing along  CTA: Be the first on your block to host a potluck, eat good food, tell some stories, sing some songs, and get us all back on track!"Be well, do good work, keep in touch!" You're always welcome: "Come for the stories - Stay for the magic!" Speaking of magic, I hope you'll subscribe, follow, share a 5-star rating and nice review on your social media or podcast channel of choice, bring your friends and rellies, and join us! You will have wonderful company as we continue to walk our lives together. Be sure to stop by my Quarter Moon Story Arts website, check out the Services, arrange a no-obligation Discovery Call, and Opt In to stay current with me as "Wyzga on Words" on Substack. Stories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicAll content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved. 

In this enlightening episode, host Samuel Goldsmith sits down with the inspiring Asma Khan, renowned restaurateur and award-winning author, to discuss her journey in the culinary world. From her roots in India to founding Darjeeling Express in London, Asma shares her experiences of overcoming gender norms and empowering women through her all-female kitchen. She provides heartfelt insights into her family's cooking traditions, the operation of her kitchen, and the social justice issues intertwined with her culinary practice. We also delve into her latest book, 'Monsoon,' her recognition as one of Time's 100 most influential people, and her favourite recipes. This episode is a celebration of food, culture, and the power of women working together. Asma Khan is one of the UK and India's brightest culinary stars. An award-winning chef, best-selling cookbook author and the owner of London's famed Darjeeling Express restaurant. She sits on the Mayor's Business Advisory Board and is an Honorary Fellow at Oxford University. Asma is the first British chef to be profiled in Netflix's Emmy nominated Chef's Table and the first chef to be featured on Vogue's list of 25 most influential women. She has become one of the UK's most prominent female chefs and her restaurant, a favourite amongst Hollywood's A-list entertainers. Best known for her all-female kitchen team and her commitment to social change, Asma is an unstoppable force in the hospitality industry and beyond. 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

Learn more about St. Michael's at www.st-michaels.org.

Celebrate the Persian new year with fresh herbs and new recipes Known to his followers as the Caspian Chef, Omid Roustaei prepares to celebrate Nowruz.  Economist Betty Resnick lays out the reasons behind the US's agricultural trade deficit. Alissa Timoshkina ventures beyond cabbage in a new cookbook dedicated to vegetables in Eastern European cuisines. Whales that get caught in Dungeness crab fishing gear have left fishermen and environmentalists scrambling for a solution. Don't forget to sign up for the Good Food newsletter!

This week on The Home Defense Show Skip & Sara talk about the public's lack of confidence in the US food supply. Then they speak with author and radio host Rick Vuyst about how to start raising your own vegetables. In segment 3 firearms and Krav Maga instructor Steve Sulze talks about how to deal with bad neighbors without getting yourself shot.

Let's talk about sex, baby. And food too. And while we're at it, let's talk with Dr. Rachel Hope Cleves about how conceptions of food and sex informed one another in the minds of Americans in the 19th and 20th centuries. Plus, we get into the ideas of food tourism, appropriation vs. appreciation, and our favorite food scenes in movies. About our guest:Hungry historian and novelist. Professor at the University of Victoria. Rachel Hope Cleves is the author of four award-winning works of history: Lustful Appetites: An Intimate History of Good Food and Wicked Sex (2024), Unspeakable: A Life Beyond Sexual Morality (2020), Charity and Sylvia: A Same-Sex Marriage in Early America (2014), and The Reign of Terror in America: Visions of Violence from Anti-Jacobinism to Antislavery (2009).In 2023, Cleves published her first novel, A Second Chance for Yesterday (2023), co-authored with her brother, the futurist Aram Sinnreich.Her research has been featured in The Washington Post, The Boston Globe, salon.com and brainpickings.org. She writes in a treehouse in Victoria, British Columbia.

The story behind the famous orange chicken at Panda Express and more! Dora Herrera remembers her mother, Socorro, who took orders at Yuca's in Los Feliz for nearly 50 years. Tejal Rao visits the renovated Panda Inn, where a precursor to orange chicken took flight. Honor May Eldridge follows our obsession with the Hass avocado, which was developed right here, in Southern California. In his new cookbook, Tu David Phu reconciles his family's trauma with his perceptions of what ingredients are deemed worthy. In shades of pinks and greens, farmers market chicories are favored by chefs for creating balance in dishes.  Check out Good Food's newsletter and don't forget to subscribe!

In this special episode of The Good Food CFO podcast, we're sharing highlights from our live Q&A session with BABOYOT members.  These quarterly events are an awesome opportunity to connect with Founders and answer their most pressing financial questions.  Some of the topics we tackled: Food Service vs. Wholesale Pricing: Discover why conventional wisdom about which channel is most profitable doesn't always hold true. One founder shares how running her numbers completely changed her channel strategy. The COGS “Gray Area”: Is your kitchen rental really part of your Cost of Goods Sold? Sarah provides clarity on this common question and explains her COGS philosophy for better visibility into your true business health. Hidden Costs of Co-packers & 3PLs? The best partners will be upfront and clear about all of the costs of doing business. Sarah shares specific questions to ask potential partners to avoid surprise fees signing with co-packers and 3PLs.  Whether you're just starting out or looking to optimize your existing food business, this episode offers real-world solutions from Sarah and the collective wisdom of our BABOYOT community. This episode is brought to you by Settle.  Settle helps you make smarter decisions, and keep your business on track to grow sustainably. Head over to settle.com/goodfood to learn how brands like Carnivore Snax use Settle to manage their cash flow and growth.   Join The Good Food CFO Community:  Follow us on Instagram: @thegoodfoodcfo  Connect on LinkedIn: @sarahdelevan  Watch on YouTube: @thegoodfoodcfo  Become a Member: BABOYOT

Don't forget to Like & Subscribe to GET SIMPLIFIED!Produced by: @JimChristopherGovea Make sure to visit our sponsors, MASF Supplements/ Violent Hippieuse promo code "SIMPLEMAN" at check out to receive a 15% discount "BE KIND OR ELSE!"Wepsites: masfsupplements.com violenthippie.comInstagrams: https://www.instagram.com/violent__hippie/ https://www.instagram.com/masf_supplements/Simple man instagram:https://www.instagram.com/thesimplemanpodcast/Merch Store: https://www.alvafitness.com/collections/simple-man-podcastXMartial:https://www.xmartial.com/Simpleman Rashguard: https://bteamjj.shop/products/simple-man-podcast-rash-guard Carne Jerky: https://www.instagram.com/carnejerky_/ NEW TikTok:https://www.tiktok.com/@therealsimplemanpodcast?lang=enAnaconda Fightwear:https://anacondafightwear.co/products/anacondakneebrace?gclid=CjwKCAiAlcyuBhBnEiwAOGZ2S6jy4e-hIsOD-_PV8qcvo-8N2YZ9YhZPMY80vCSfhdUT5APLzkcQRxoCnMhiQQAvD_BwEPromo code: https://Www.anacondafightwear.co/SIMPLEMAN15Marekhealth:

Eat Thai street food and maple tofu sticks while sipping makgeolli. Designer-turned-food-writer Kristina Cho celebrates her Chinese heritage with delicious and approachable recipes Bill Addison dives into pad see ew and other iconic Bangkok street food dishes at Holy Basil Chef Govind Armstrong cracks into spiny lobster while celebrating a popular Santa Monica Pier restaurant's 25th anniversary Dakota Kim embraces the modern boom in an ancient Korean drink — makgeolli. Monique King mourns the loss of Fox's, a family restaurant in Altadena, while trying to support her staff Pastry chef Sasha Piligian uses olive oil and farmers market citrus in a cake destined for a charity bake sale Sign up for our newsletter to stay up to date with all things Good Food! 

In the previous episode, we discussed the history of food and sex, which turns out to be a truly fascinating topic! Today, we’re diving even deeper into the subject. We’re going to explore how diet culture became a way of suppressing female pleasure, how interest in fine food came to be associated with being gay, why French food has a particularly strong association with sex, and more. I am joined once again by Rachel Hope Cleves, a professor of history at the University of Victoria and a member of the College of the Royal Society of Canada. She is the author of four award-winning nonfiction history books and one science fiction novel. Her latest book is titled “Lustful Appetites: An Intimate History of Good Food and Wicked Sex.” Some of the specific topics we explore include: Why did a woman’s appetite for food become a barometer for her sexuality? When did restaurants shift from being places people primarily went for sex to places people went for food? Where did the association between gay men and gourmet cooking come from? How did cooking become a tool for seduction? How is the connection between food and sex playing out today on social media? You can check out Rachel’s website to learn more about her work. Got a sex question? Send me a podcast voicemail to have it answered on a future episode at speakpipe.com/sexandpsychology. *** Thank you to our sponsors!  The Kinsey Institute at Indiana University has been a trusted source for scientific knowledge and research on critical issues in sexuality, gender, and reproduction for over 75 years. Learn about more research and upcoming events at kinseyinstitute.org or look for them on social media @kinseyinstitute. *** Want to learn more about Sex and Psychology? Click here for previous articles or follow the blog on Facebook, Twitter, or Bluesky to receive updates. You can also follow Dr. Lehmiller on YouTube and Instagram. Listen and stream all episodes on Apple, Spotify, Google, or Amazon. Subscribe to automatically receive new episodes and please rate and review the podcast!

From chocolate grown in a petri dish to the latest updates on bird flu, this is a sciencey episode along with a few beans, lemons and eggs. Gabriela Glueck puts lab grown chocolate under the microscope. Apoorva Mandavilli reports on the bird flu crisis and what items to avoid when you're shopping. Genevieve Ko offers alternatives for recipes that involve eggs. Steve Sando and Julia Newberry of Rancho Gordo share their ideas for using 50 varieties of beans. Bethany Harris puts the squeeze on farmers market citrus. Find all the recipes and sign up for our weekly newsletter on the Good Food site!

Have you ever noticed how good food and good sex just kind of go together? It turns out that this association goes back a really long time, so we’re going to dive into some of that fascinating history today. For example, I bet you didn’t know that the world’s first restaurants weren’t just places people went to eat–they were also places people went to have sex! My guest today is Rachel Hope Cleves, a professor of history at the University of Victoria and a member of the College of the Royal Society of Canada. She is the author of four award-winning nonfiction history books and one science fiction novel. Her latest book is titled “Lustful Appetites: An Intimate History of Good Food and Wicked Sex.” Some of the specific topics we explore include: How did people come to think that spicy food lead to sexual temptation? What’s the history of the restaurant as a place people originally visited for both food and sex? What kinds of aphrodisiacs did early restaurants serve? And why were these foods thought to increase sexual desire? How did early restaurants collaborate with sex workers to do business? Historically, how have restaurants used women’s sex appeal to increase business? You can check out Rachel’s website to learn more about her work. Got a sex question? Send me a podcast voicemail to have it answered on a future episode at speakpipe.com/sexandpsychology. *** Thank you to our sponsors!  While most dating apps are all about pursuing someone else, Feeld has carved out a space for you to find yourself. Explore your desires and go on a journey of self-discovery today with Feeld. Download Feeld on the App Store or Google Play. Practice love every day with Paired, the #1 app for couples. Download the app at paired.com/justin to get a 7-day free trial and 25% off if you sign up for a subscription. *** Want to learn more about Sex and Psychology? Click here for previous articles or follow the blog on Facebook, Twitter, or Bluesky to receive updates. You can also follow Dr. Lehmiller on YouTube and Instagram. Listen and stream all episodes on Apple, Spotify, Google, or Amazon. Subscribe to automatically receive new episodes and please rate and review the podcast!

An Altadena bar owner works to be a good neighbor while a cooking school taps home chefs from around the globe. After the Eaton Fire, Randy Clement, who owns Good Neighbor Bar, used wine delivery software to canvas Altadena, informing neighbors whether or not their homes had survived. Sergio Olmos reports on the recent immigration raids in Kern County. Lisa Kyung Gross founded the League of Kitchens Cooking School, where women from around the world act as instructors; now, they've compiled their recipes into a cookbook. Mother and daughter Patricia Tanumihardja and Juliana Evari Suparman share recipes from their Indonesian kitchen. Finally, Good Food looks back on a conversation with Slanted Door chef Charles Phan, who died unexpectedly last week. More at KCRW.com/GoodFood. And sign up for our newsletter!