Podcasts about gourmand award

This week on Rising Giants, Chef Nak, Rotanak Ros, is back for her second podcast with us. She is the pioneer in her field aiming to bring and elevate the vibrant flavors and cultural heritage of Cambodia to the world stage! Her second cookbook, SAOY, Royal Cambodian Home Cuisine, was recently named 'The Best Cookbook In The World' by the prestigious Gourmand Award in Riyadh, Saudi Arabia on November 28th, 2023, it's like winning an 'Oscar' in the food industry! She also discusses with us about the successful launch of her luxury homestay, a home away from home that allows people the opportunity to immerse themselves in wonderful flavors, surrounded by traditional Cambodian architecture. Chef Nak: https://www.chefnak.com/ SAOY: https://www.amazon.com/SAOY-Royal-Cambodian-Home-Cuisine/dp/9924966317 Follow RG on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @risinggiantsfm Catch our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠full videos on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @risinggiantsfm All RG links: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/risinggiantsfm

Globally recognized Executive Chef, consultant, and author, Doug McNish, began his amazing career when he was 15 years old. Decades later, after winning numerous accolades and awards, Doug yearned to come to know his true self. When he arrived in Petaluma to do the Hoffman Process in 2023, his highest intention was to find out who he truly is. Doug's journey is a story of the transformative power of self-love, determination, and persistence we find within when we are serious about making changes in our lives. Once weighed down by insecurities and unhealthy habits, in his darkest moments, Doug found solace in food and substances, leading to a struggle with obesity and addiction. Even though he didn't know where it would take him, Doug was serious about changing his life. His work before, at, and after the Process has led him to a place of strength, sobriety, and unwavering self-acceptance. Doug shares, "No matter how far we've strayed from our true selves, redemption is always within reach. With courage, self-love, and a willingness to change, we can rewrite our stories and emerge stronger, happier, and more authentic. We are worthy of a life filled with joy, purpose, and fulfillment." Content Warning: Please note that this episode mentions childhood traumatic experiences, addictions, and disordered eating. It is marked explicit for a few f-bombs. It might not be suitable for all listeners. More about Doug McNish: Doug McNish began honing his skills at the age of 15, quickly learning all the intricacies of the food service industry. Adept in his field, by the age of 20, Doug knew that he needed to make a change after watching footage of a slaughterhouse. He went vegetarian, and months later adopted a fully vegan lifestyle. He positioned himself as a pioneer in the vegan food movement, courageously aligning his career path with his morals at a time when veganism was relatively unknown. Since then, Doug has become a globally recognized Executive Chef, consultant, and author. He's been featured on national and international television, regularly consults, inspires, and educates international audiences, and has authored multiple cookbooks. His bestselling Eat Raw, Eat Well, won a Gourmand Award for the Best Vegetarian Cookbook in the world. Raw, Quick, Delicious, Vegan Everyday, and Comfort Food Recipes for a Vegan Lifestyle all won the Gourmand Award for Best Vegan Cookbook in the World. In 2017, Now Magazine's Reader's Choice Awards awarded Doug the title of Best Chef in the City in his hometown of Toronto, Ontario. As a pioneer in the vegan movement, Doug's work has helped make vegan cuisine go mainstream, devoting himself to his vocation and activism in the name of ethics, health, and the environment. Follow Doug on Twitter, Instagram, YouTube, and Facebook. As mentioned in this episode: Jamie Oliver Gordon Ramsey Kimberly Carroll Scooter Braun Jay Shetty Eckhart Tolle    

Tamara Castelo is a specialist in Chinese Traditional Medicine and the CEO of Tamara Castelo Clinic (Lisbon and Porto), TMC Health, TMC Holistic and TMC Jewelry. At her clinic, Tamara treats sleep disorders, thyroid disorders, intestinal diseases, anxiety, migraines, and hormonal problems with a holistic approach to healing. She is the author of two Gourmand Award winning books: Healing Without Medicine, Eating Without Guilt and Full Balance, (both available in Portuguese).   Listen to this insightful Whinypaluza episode with Tamara Castelo about harnessing thoughts, habits, and mindfulness to help manage anxiety and illness, and how powerful the brain-body connection can be. Here is what to expect on this week's show: How Tamara's personal health challenges led her to Chinese Traditional Medicine and turning the focus on treating disease to improving health. How you can build effective, simple rituals into your daily life, whether it is for physical or mental health. Learning to truly listen to your body and decipher what it is trying to tell you. It starts with learning your own internal anatomy. If you can't find a way to make time for health, you will eventually need to make time for illness. Which would you prefer? We experience life with our body and our minds, meaning effects from trauma can manifest in either. Traumas are not only major events, but even small events that shaped you or affected you in a negative way. You can teach your mind to believe anything, but your body will remember everything. Tamara's focus on oncology and how she is able to positively impact treatment and outcomes. Each person cannot be treated the same, all treatments are subjective to the individual's needs and state of being. Why Tamara believes dairy and sugar are the first things that should be removed from your diet, and what nutrients you should focus on. What are the first 3 things to do for treating intestinal issues? What does anxiety stem from and are you paying attention to the signals your body is sending? Connect with Tamara: Website: https://tamara-castelo.com/en/ The Power of Rituals https://a.co/d/1TjHZgG Instagram https://www.instagram.com/tamara__castelo/?hl=en Follow Rebecca Greene Blog  https://www.whinypaluza.com/ Book 1  https://bit.ly/WhinypaluzaBook Book 2 https://bit.ly/whinybook2 Facebook  https://www.facebook.com/whinypaluzaparenting Instagram https://www.instagram.com/becgreene5/ @becgreene5 TikTok https://www.tiktok.com/@whinypaluzamom?lang=en @whinypaluzamom Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to a very special episode with The Healthy Menu x Devour! Food Film Fest. Hosted by Sonia Couto, today's guest is award-winning chef, Doug McNish. Doug is a globally recognized Executive Chef, consultant, and author, appearing on numerous national and international television shows. His cookbooks include the bestselling Eat Raw, Eat Well (2012), Vegan Everyday (2015), and The Classics Veganized (2020)—all of which have won the Gourmand Award for Best Vegan Cookbook in the world. His work has helped make vegan cuisine go mainstream, and he is devoted to his vocation and activism in the name of ethics, health, and the environment. The festival has become a destination for celebrities and notable chefs including Anthony Bourdain, Phil Rosenthal, Jacques Pépin, Dominique Crenn, Chuck Hughes, Sam Cass, Michael Städtlander, Normand Laprise, Michael Smith, Gordon Pinsent, Jason Priestley, Lidia Bastianich, and Bill Pullman. Each year, top chefs from across Canada and around the world collaborate on special dinners inspired by films. Devour! offers something for everyone with a roster of films at our host cinema, the Al Whittle Theatre, as well as food, film and beverage workshops, the Chowder Smackdown, the Great Devour! Community Supper in support of regional food banks, the Devour! The Street Food Rally and so much more. This live is part of a three-part live series in collaboration with Devour! Food Film Fest. The Healthy Menu is brought to you by MenuSano. This episode is taken from a recorded live from October 17, 2022. ===== Doug McNish: www.dougmcnish.com | @dougmcnish Devour! Food Film Fest: www.devourfest.com Sonia Couto: www.linkedin.com/in/soniacouto MenuSano: www.menusano.com

On today's show, we have Royal Expert, Commentator, and founder of The Monarchists (Themonarchists.com) Thomas J. Mace-Archer-Mills. He's the visionary creator of EIIR: The Platinum Record, a Jubilee Anthem, that was released on the Queen's 96th Birthday (4/21/22), honoring Her Majesty for her unprecedented 70-year reign. Thomas will be speaking about this and all things The Royal Family.      Thomas is the Founder, Visionary, and Director of the British Monarchists Society, President of the Centre for British Royal Studies, Editor-in-Chief of Crown & Country Magazine, creator of Crown & Country Radio, a Freeman of the City of London and a member of the Order of St. Thomas of Acon. In addition to the aforementioned, Thomas runs his own consultancy group. As a Royal Consultant for Protocol to the Princely House of Their Highnesses, Prince Waldermar, Princess Antonia, and Prince Mario-Max of Schaumburg-Lippe (a branch of Europe's oldest Royal family going back to the Viking Kings and the Royal Household of Denmark since 936. His Highness Prince Waldermar of Schaumburg-Lippe is in the line of succession to the British throne), Thomas further works with other international companies, businesses and Royal households. Mace-Archer-Mills has further carried out consultancy duties for, and not limited to, the Serbian Royal family on a series of occasions, most notably the 2017 Royal wedding of Prince Philip of Serbia.  Professionally, Thomas is a Consultant, Royal historian, award-winning author, media personality, and educational speaker. Thomas has been a radio presenter for London's W!zard Radio, which is broadcast internationally to over 15 countries, where he had several different shows and themes over five years. Thomas' last show was dedicated to helping the youth of the world overcome issues, challenges and negativity which face the daily lives of his listeners on “Therapy with Thomas Mills”. Thomas addressed the Annual General Meeting of the Australian Monarchist League in Sydney during the Summer of 2015 to thousands of members and has just recently lectured for Model Westminster and the Young Adults Forum in Parliament in February of 2017. In April of 2017, Thomas undertook a tour of America where he opened the Royal Society of St George – California Branch, completed several meet and greets and further attended events and book signings for his new release: “Their Majesties' Mixers – when they reign, they pour”, which has since won the Gourmand Award. In 2019 Thomas created the internet-based radio station, Crown & Country Radio" and continues to broadcast on his own specially themed shows. ​Thomas is well versed in the International Business Auditorium as well as Royal history, with degrees and certificates from American and European universities in History, International Political Economy, International Business Administration, International Relations, Humanities and Political Science. In honor of Her Majesty's Diamond Jubilee in 2012, Thomas penned his first book with permission of the Palace, to which he was granted the use of the official Diamond Jubilee Logo. “To The Queen: A Royal Drinkology” sold 5,000 copies in the months following the central Jubilee weekend. Over the past decade, Thomas has worked (and still works) tirelessly on behalf of Crown and Country, building the British Monarchist Society and Foundation, which has become the leading organization for not only British, but international Monarchists which he funded himself. He has worked hard to incorporate like-minded people to be a part of this much-revered society within the United Kingdom, in which cumulatively, under Thomas' direction, brings British traditions to the next level. Thomas has been busy perfecting and readying his team to organize and carry out international celebrations for Her Majesty, Queen Elizabeth II and the House of Windsor for the Platinum Jubilee in 2022. Thomas and the BMS hosted several events for The Diamond Jubilee in 2012, The Diamond Anniversary of the Coronation, the births of Prince George and Princess Charlotte and the celebration of the longest reign: when The Queen's reign exceeded that of Queen Victoria on September 9, 2015. This is an exciting and challenging time for Thomas and his team, and it is with great commitment, energy and foresight that he is looking forward to producing an educational celebration within his latest project, “Crown and Country Magazine” that will leave a lasting legacy for future generations of Britons. In his spare time (which is very limited), Thomas enjoys traveling, horseback riding, the arts, theatre, music, fine dining, reading and writing. In addition to all this, we'll hear a piece from his Jubilee Anthem on today's show.  To keep up with all that Thomas is up to, follow him on the web at: Themonarchists.com Also on today's show, we have the founder of Rivermont Records, musicologist Bryan Wright, Ph.D. Rivermont Records was founded in 2003 to preserve and promote ragtime, jazz and 'hot dance' music. Wright's vision, with the label, is to respect the pioneers who created the music a century ago while supporting today's musicians.  With this, Rivermont Records is proud to announce the upcoming premiere release of 'One Step to Chicago', a 14-track album that features an all-star lineup of jazz music legends. Recorded in 1992 and then laid aside until now, the album is the product of legendary producer George Avakian.  The album features a who's who of notable jazz instrumentalists, including pianist/arranger Dick Hyman, clarinetists Kenny Davern and Dan Levinson, guitarists Marty Grosz and grammy-winning bass saxophonists Vince Giordano and nearly a dozen more. 'One Step to Chicago' is set to be released on July 15, 2022 in deluxe CD and vinyl packages. Additionally, we'll also hear 'Nobody's Sweetheart' from the album which dropped on 5.27.2022. To keep up with all that Bryan is up to, follow him on the web at: Rivermontrecords.com  Thank you for listening and follow the show on IG at: Thebigfatjoeyshow      

Hey Trashbins! Today we have a very special guest on our lil podcast- He is an OG "activist and pioneer of society's plant-forward future", was deemed as Toronto's Best Chef in 2017, published several internationally acclaimed Gourmand Award vegan recipe books like "The Classics Veganized" and "Eat Raw, Eat Well", travels globally to share his expertise, an activist, a father, a husband, and overall (in my opinion) a pretty cool dude, Chef Doug McNish! We get deep and personal about his career and goals, the peaks and the rock bottoms, and his amazing travel experiences! So please sit back, grab a tea, and give this a listen! You check out his website at https://dougmcnish.com to learn more about him and to check out his recipe books & services he provides. You can also follow him on Instagram @chefdougmcnish Kara & Mel x (P.S. So sorry for the audio quality. There were some recording issues, but hopefully it's still okay! Shout out to Richard Weller for helping us out!) _________________________ E-mail us! - thegarbagebowl@gmail.com Follow is on Instagram! - @thegarbagebowlpodcast Intro/Outro: SPLEEN! - traktrain.com/a/spleen Kara: @lovealwayskara // twitch.tv/lovealwayskara Mel: @purplemelonade // twitch.tv/purplemelonade --- Send in a voice message: https://anchor.fm/thegarbagebowl/message

Toby Amidor is the founder of Toby Amidor Nutrition, PC, where she provides nutrition and food safety consulting services for individuals, restaurants, and food brands. She has eight published cookbooks with her most recent The Family Immunity  Cookbook, released in November 2021 and nominated for a Gourmand Award. Her ninth cookbook, Diabetes Create Your Plate Meal Prep Cookbook will be released in April 2022. For over 13 years she has been the nutrition expert for FoodNetwork.com, and a founding contributor to their Healthy Eats Blog. Toby is a regular contributor to U.S. News and World Report Eat + Run blog, Shape.com, Sparkpeople.com, and has her own “Ask the Expert” column in Today's Dietitian Magazine. She has been quoted in hundreds of publications and appears on local and national television shows like The Dr. Oz Show and CT Style. For 11 years she was an adjunct professor at Teachers College, Columbia University teaching food service management, and is currently an adjunct at CUNY Hunter School of Public Urban Health in New York City. Previously, she taught Foodservice for 10 years at the Art Institute of New York City. Toby trained as a clinical dietitian at New York University. Through ongoing consulting and faculty positions, she has established herself as one of the top experts in culinary nutrition, food safety, and media communications. In 2018, Toby was awarded by the Academy of Nutrition & Dietetics the coveted Media Excellence Award.In this episode, Toby shares how to pre-plan and meal prep healthy and delicious recipes for every meal, while staying sane and not having to be a master chef in the kitchen!Connect with Toby Amidor:https://tobyamidornutrition.com/https://www.instagram.com/tobyamidor/Connect with Sugar Solved:https://www.instagram.com/sugarsolved/

One of the state's iconic diners has re-opened and we'll talk to new owner Brian Lewis about his plans for the Parkway Diner in South Burlington. Next, we'll hear about the reunion planned for hoopsters who played in the leagues and pickup games at the Montpelier Rec Center. After that, we enjoy some children's literature and meet Fayston's Sarah Dillard, author of “Blueberry Cake.” Dillard has been nominated for the international Gourmand Award. And then, furniture maker Charlie Shackleton joins us to discuss his creations and his connection to Antarctic explorer Ernest Shackleton. And we finish the show hearing about Congressman Peter Welch's recent visit to Eastern Europe.  

This week Gilly's talking about something probably quite new to foodies, Biblical Cuisine with Ruth Nieman who has become the go-to expert on Israel's ancient foods and recipes. Her first book, The Galilean Kitchen captured the oral recipes passed down through the matriarchs of the Druze, Muslim, Christian, and Bedouin communities in Northern Israel and won a Gourmand Award. Now her latest, Freekeh: Wild Wheats and Ancient Grains is longlisted for an Andre Simon Award. Taking the meat out of some of the most unchanged recipes in living history, it has led to a fascinating contribution to the vegetarian canon.Cooking the Books is part of The Food FM family. See acast.com/privacy for privacy and opt-out information.

Episode #92 Sandeep Dutt in conversation with Ms Rekha Sarin, the author of ‘The art of flower arrangement' and ‘Chai-The Experience of Indian Tea'. ‘Chai' had won the prestigious international Gourmand Award as the World's Best tea book in 2015. It is listed in the UNESCO World Heritage library and catalogued in almost 30 Ivy League universities worldwide. A true nature lover, a traveller, a profound learner and an extensive reader, Bhartiya Vidya Bhawan and Times of India Gold medal winner for Journalism. She has written more than 400 features on subjects about travel and culture. The interior designer has a flair for unearthing the secret messages of nature and connecting them to the real world. Ms Rekha believes that nature is an exemplary interactive teacher. The philosopher tries to connect the life lessons drawn from nature to the classroom and conveys how to light the path towards regeneration and rejuvenation of Mother Nature. She correlates a teacher with a tea garden worker for their hard work, dedication and compassion to bring out the best in their students. She shares her passion for education and her quest for learning. For Ms Sareen, life is all about giving expression to your inner calling. --- Send in a voice message: https://anchor.fm/learningforward/message Support this podcast: https://anchor.fm/learningforward/support

Andrea Macdonald founder of ideaXme interviews Adam Rogers award winning author and Senior Correspondent WIRED magazine. We spoke to Adam about his new book Full Spectrum: How The Science of Color Made Us Modern.  In this interview you'll discover that colour is everything. Moreover, how mankind's need to understand and create colours is at the heart of how our species evolves - from philosophy and culture to science and technology. Full Spectrum: Full Spectrum is a a lively account of our age-old quest for brighter colors, which changed the way we see the world, from the best-selling author of Proof: The Science of Booze. From kelly green to millennial pink, our world is graced with a richness of colors. But our human-made colors haven't always matched nature's kaleidoscopic array. To reach those brightest heights required millennia of remarkable innovation and a fascinating exchange of ideas between science and craft that's allowed for the most luminous manifestations of our built and adorned world. In Full Spectrum, Rogers takes us on that globe-trotting journey, tracing an arc from the earliest humans to our digitized, synthesized present and future. We meet our ancestors mashing charcoal in caves, Silk Road merchants competing for the best ceramics, and textile artists cracking the centuries-old mystery of how colors mix, before shooting to the modern era for high-stakes corporate espionage and the digital revolution that's rewriting the rules of color forever. In prose as vibrant as its subject, Rogers opens the door to Oz, sharing the liveliest events of an expansive human quest—to make a brighter, more beautiful world—and along the way, proving why he's “one of the best science writers around". National Geographic. From this conversation: Who are you? I wrote a book called Full Spectrum: How the Science of Color Made Us Modern. The basic premise of the book is that there is fundamental science and technology behind the way humans both see and make colors and that the pursuit of that technology has been one of the shaping forces behind human history. In 2015 you wrote an article that was read by 38 million people around the world. That article focused on the many subjects in this book. Could you talk of that article? Sure that article was an article about The Dress. Some people saw that dress as being white with brown trim and some people saw it as being blue with black trim. It became like the war of the roses with colors. When people looked at the color of the dress their brains made an assumption. The colour that people see: The realm of linguistics. An interesting study by Paul Kay and Brent Berlin. Sir Isaac Newton: How light is made up of a spectrum of colours. Light shining through these new optical technologies called prisms. Stimulating the human brain "to see colours".  They were able to induce a specific color in the brain. Can we talk of exponential technology and how that is both advancing our understanding of colours and how it is producing new colours? Maybe beginning with Michael Foshey's work at MIT? Foshey and Shi were trying to create three dimensional colors. Their computer knows something about color that no human knows, some fundamental truth about the science of color that no human knows. How do you think the science of colour will evolve with more complex exploration of space? Recently NASA sent to the Space Station a very powerful digital camera. The company is called Red. How aliens who live under different stars may see colour. Maybe what they see is fireworks. Maybe what they see periodically is a beautiful light show. Colour is this amazing interaction between the world that exists inside our heads and world that exists outside our heads. Adam Rogers is the New York Times best-selling author of Proof: The Science of Booze, which was a finalist for the PEN/E.O. Wilson Literary Science Writing Award and won the IACP Award for Best Wine, Beer or Spirits Book as well as the Gourmand Award for Best Spirits Book in the United States. He is a deputy editor at Wired, where his feature story "The Angels' Share" won the 2011 AAAS Kavli Science Journalism Award. Before coming to Wired, he was a Knight Science Journalism fellow at MIT and a writer covering science and technology for Newsweek. He lives in Oakland, CA. ideaXme is a global network - podcast on 12 platforms, 40 countries, mentor programme and creator series. Mission: To share knowledge of the future. Our passion: Rich Connectedness™!

Gilly Smith is an award-winning food writer and podcaster who’s been writing and making radio, television and podcasts since the early ’90s. Her books are mainly about the influence on culture of food in its various forms, including how to eat to save the planet. Her book, “Taste and the TV Chef” won the 2020 Gourmand Award for best UK food writing. Find out more about the prolific and passionate Gilly at http://GillySmith.com. Check out https://copenotes.com/zestful for an innovative app that supports mental health. Find out more about the Zestful Aging Podcast at ZestfulAging.com

Le poulet serait le plus ancien et indispensable compagnon de l’homme ! Sur Terre, depuis plus de 8 000 ans, personne n’a voyagé plus que lui. Le poulet a les pattes solides et bien faites, globe-trotter hors pair ! Notre « chicken » s’est accommodé de toutes les épices, s’est fondu dans les saveurs des hommes, leurs rites et traditions. Le poulet témoigne mieux que quiconque de la richesse culinaire d’un pays, de l’histoire et des migrations des hommes, de leur évolution, et de celles de leur cuisine. L’époustouflant gallinacé s’invite à toutes les tables et toutes les assiettes du monde – à l’exception, car il en faut bien un pour confirmer la règle – de celles végétariens et végans. Des recettes et des histoires de poulet par centaines, 1 000 pour ce premier livre, « Il a fallu s’arrêter à mille pour terminer et publier le livre, mais il y en a bien plus encore ! », raconte Mireille Sanchez, la truculente et pétillante auteure de « Le poulet Voyageur, 1 000 recettes et autres histoires de poulet », publié aux éditions BPI. Le poulet et l’envie de suivre son chemin autour du monde est né d’un repas entre amis, un soir, le premier soir des années de voyages – 7 ans -, de recherches, de pérégrinations, de délices qui ont résulté. Ce livre se picore, s’oublie, se retrouve avec gourmandise. Les plus sérieux y trouveront foules d’informations sur « Gallus Gallus », le poulet originel, voyageront sur l’île de Pâques, dans les allées du musée du poulet en Corée, puis se laisseront séduire comme tout bon amateur de volailles croustillantes par les poulets rôtis, les ailes grillées, les purées de piments, les recettes de kimchi coréen, les Pho vietnamiens, les boulettes réconfortantes – mahtoz balls-, les soupes... Il est le roi de la rue avec ses brochettes, ses bouillons, un roi discret, indétrônable. Le poulet a ceci de fascinant que chez lui tout se mange et qu’avec lui tout est bon, même en version sucrée ! Avec Mireille Sanchez, journaliste culinaire, auteur du « Poulet Voyageur, chicken around the world », aux éditions BPI. Sacré meilleur livre de cuisine du monde par le Gourmand Award International en 2019. Le poulet globe-trotter a ses réseaux : @lepouletvoyageur sur Facebook, @lepouletvoyageur sur Instagram. Antoine Westermann est chef 3 étoiles et fondateur du restaurant « Le Coq Rico » à Paris. Amoureux de la volaille, il a toujours mis à la carte de son restaurant étoilé un bon poulet du dimanche, et il a à cœur de mettre en avant la qualité et la diversité des volailles. Il entamera, en 2020, un tour de France des poulets pour aider les amateurs à découvrir certaines races qui, d’ailleurs, ont failli disparaître comme le « coucou de Rennes ». Le coq Rico, perché sur la butte Montmartre dans le 18ème arrondissement de Paris est entièrement dédié aux œufs et aux poulets. À écouter : → Le coq Rico, 98 rue Lepic, 75018 Paris. Et dans les rues de Conakry en Guinée, au micro d’Ibrahima Sory Soumah, complice du Goût du monde. À écouter : Avec la participation de Dany Bel, producteur d’œufs et de poulets à Brazzaville→ Facebook Poulailler Rosebel.   Pour aller plus loin : - Les éditions BPI : Éditeur du poulet voyageur et de nombreux ouvrages de cuisine de référence dont : « La cuisine de référence », de Michel Maincent-Morel et D. Brunet-Loiseau. - Le poulet, meilleur livre de cuisine du monde du Gourmand Award international. Thomas Bourdeau de RFI était allé en quête d’inspirations gourmandes et de découvertes. Musique :Fly me to the moon, de Diana KrallSango Ngando, de Blick Bassy. Diaporama   En lien avec cette émission :- Slow Food dans le Goût du monde- Le poulet dans l’actualité- Pauvre poulet, une géopolitique de l’œuf. Greenpeace film festival.  (Rediffusion du 8 février 2020)  

About the Guest: Joe Wiebe, the “Thirsty Writer,” is the author of Craft Beer Revolution: The Insider’s Guide to B.C. Breweries, the definitive guidebook to British Columbia’s burgeoning craft beer industry, currently in its second edition. The first edition of Craft Beer Revolution was a B.C. bestseller for 2013 and won the Gourmand Award for Best Beer Book in Canada. The completely revised and updated second edition released in March 2015 includes profiles of 90 breweries compared to 50 in the version that came out just two years earlier. Joe has been a freelance writer for 20 years, writing hundreds of articles on a wide range of subjects including arts and culture, sports, business and travel, but since 2008 he has mainly written about craft beer in publications including British Columbia magazine, Sip Northwest, BeerAdvocate, BCBusiness, The Growler, WestWorld, Beer West, Taps, Publican, NUVO, Taste, Alive, Westjet magazine and Boulevard. Joe is a co-founder and Beer Director of Victoria Beer Week, which takes place annually in early March, and the BC Ale Trail project, for which he is the Content Manager. He produced the Victoria Beer Map and is the beer columnist for CBC Radio’s All Points West program and often appears on other radio and TV shows as a craft beer expert. He emceed the Canadian Brewing Awards in 2016 and the Business of Craft Beer conference several times, and regularly hosts panel discussions on craft beer. Joe presents beer seminars in venues throughout British Columbia and leads a monthly beer tasting session in Victoria. He acts as a beer judge for the Okanagan Fest of Ale and the BC Beer Awards, and hosts visiting media on tours of the craft beer scene in British Columbia.  Follow him on Twitter, and on Facebook.  

Le poulet serait le plus ancien et indispensable compagnon de l’homme ! Sur Terre, depuis plus de 8 000 ans, personne n’a voyagé plus que lui. Le poulet a les pattes solides et bien faites, globe-trotter hors pair ! Notre « chicken » s’est accommodé de toutes les épices, s’est fondu dans les saveurs des hommes, leurs rites et traditions. Le poulet témoigne mieux que quiconque de la richesse culinaire d’un pays, de l’histoire et des migrations des hommes, de leur évolution, et de celles de leur cuisine. L’époustouflant gallinacé s’invite à toutes les tables et toutes les assiettes du monde – à l’exception, car il en faut bien un pour confirmer la règle – de celles végétariens et végans. Des recettes et des histoires de poulet par centaines, 1 000 pour ce premier livre, « Il a fallu s’arrêter à mille pour terminer et publier le livre, mais il y en a bien plus encore ! », raconte Mireille Sanchez, la truculente et pétillante auteur de « Le poulet Voyageur, 1 000 recettes et autres histoires de poulet », publié aux éditions BPI. Le poulet et l’envie de suivre son chemin autour du monde est né d’un repas entre amis, un soir, le premier soir des années de voyages – 7 ans -, de recherches, de pérégrinations, de délices qui ont résulté. Ce livre se picore, s’oublie, se retrouve avec gourmandise. Les plus sérieux y trouveront foules d’informations sur « Gallus Gallus », le poulet originel, voyageront sur l’île de Pâques, dans les allées du musée du poulet en Corée, puis se laisseront séduire comme tout bon amateur de volailles croustillantes par les poulets rôtis, les ailes grillées, les purées de piments, les recettes de kimchi coréen, les Pho vietnamiens, les boulettes réconfortantes – mahtoz balls-, les soupes... Il est le roi de la rue avec ses brochettes, ses bouillons, un roi discret, indétrônable. Le poulet a ceci de fascinant que chez lui tout se mange et qu’avec lui tout est bon, même en version sucrée ! Avec Mireille Sanchez, journaliste culinaire, auteur du « Poulet Voyageur, chicken around the world », aux éditions BPI. Sacré meilleur livre de cuisine du monde par le Gourmand Award International en 2019. Le poulet globe-trotter a ses réseaux : @lepouletvoyageur sur Facebook, @lepouletvoyageur sur Instagram. Antoine Westermann est chef 3 étoiles et fondateur du restaurant « Le Coq Rico » à Paris. Amoureux de la volaille, il a toujours mis à la carte de son restaurant étoilé un bon poulet du dimanche, et il a à cœur de mettre en avant la qualité et la diversité des volailles. Il entamera, en 2020, un tour de France des poulets pour aider les amateurs à découvrir certaines races qui, d’ailleurs, ont failli disparaître comme le « coucou de Rennes ». Le coq Rico, perché sur la butte Montmartre dans le 18ème arrondissement de Paris est entièrement dédié aux œufs et aux poulets.  À écouter : → Le coq Rico, 98 rue Lepic, 75018 Paris. Et dans les rues de Conakry en Guinée, au micro d’Ibrahima Sory Soumah, complice du Goût du monde. À écouter : Avec la participation de Dany Bel, producteur d’œufs et de poulets à Brazzaville→ Facebook Poulailler Rosebel   Pour aller plus loin : - Les éditions BPI : Éditeur du poulet voyageur et de nombreux ouvrages de cuisine de référence dont : « La cuisine de référence », de Michel Maincent-Morel et D. Brunet-Loiseau. - Le poulet, meilleur livre de cuisine du monde du Gourmand Award international. Thomas Bourdeau de RFI était allé en quête d’inspirations gourmandes et de découvertes. Musique :Fly me to the moon, de Diana KrallSango Ngando, de Blick Bassy Diaporama   En lien avec cette émission :- Slow Food dans le Goût du monde- Le poulet dans l’actualité- Pauvre poulet, une géopolitique de l’œuf. Greenpeace film festival.     

Maria Benardis is a Gourmand Award winning author, health coach, teacher, chef, and founder of Greekalicious. After a high flying career in tax accounting led Maria into grave illness and western cancer treatments ravaged her body, she left it all behind and poured herself into healing in body, mind, and spirit by following the intuitive wisdom of the ancient Greek philosophers. She is the author of “My Greek Family Cookbook” and is currently writing a memoir about her healing journey. She now offers coaching and consulting services to help others seeking to radically step into health. In this conversation she advocates for our sovereign right to direct connection with higher power, and shares her perspective on “diet” culture, "natural" food marketing, cutting the cord of intergenerational abuse, and the true meaning of bliss. You can find Maria at Greekalicious.com.au and on facebook and instagram. More podcasts on all platforms and MauraJames.com. [“Have a Talk with God” - Stevie Wonder]

Today we feature Michael Kalanty, who is a man of many talents. And you learn why that’s the case. This interview is very well, timeline heavy. You learn step by step and the twists and turns between being an architecture student, chef, pastry chef, bread author, and lastly, consultant. You will learn the key points on how these happen and the catalysts that make Mike what he is today. What I love in this interview is the twist and turns throughout his life. I really dug in deep on his career path. Questions like Why did he switch into food, why did he decide to write a book, how hard it was to make a book…. And most of all, you’ll learn the best, most tangible advice on how to make good bread. About Michael Before Michael Kalanty served as Director of Education for the California Culinary Academy (“CCA”) in San Francisco from 1996 to 2000, he’d already built and sold a successful catering business and pastry shop in his native Philadelphia. While developing the artisan bread course for the Baking & Pastry Program at the CCA, he fell under the spell of yeast. He returned to the kitchen and has been teaching, writing, and baking bread ever since. He wrote his first book, How To Bake Bread: The Five Families of Bread®, in 2009 “because there wasn’t a detailed book for culinary students that was written in a student-friendly style.” The book went on to win the Gourmand Award for Best Bread Book in the World at the Paris Cookbook Fair the following year. It’s been adapted by hundreds of culinary schools across the country, most notably the Art Institute which has 42 campuses nationwide. It’s been translated into Brazilian Portuguese and is the standard text for professional culinary schools in Brazil. Michael’s track record in Bakery Innovation dates back to when the field was merely called product development. Many of his formulas for breads, crackers, and cookies can be found on grocery store shelves for clients like Pepperidge Farm and General Mills. He works with Clean Label initiatives to create healthy food choices that maximize flavor. Google Campus serves one of his gluten-free cookies. Michael is a certified master taster and licensed sensory panel moderator. He helps food innovation teams work effectively with consumer research to develop flavor and texture profiles that define food brands. As a teaching tool for his clients, he developed the “Aroma & Flavor Wheel for Bread”, for which he holds the copyright. He speaks often at conferences and seminars. His report on bakery trends, “What Is Up with Bread!”, is a mainstay on event programs for the International Association of Cooking Professionals and the American Culinary Federation. Michael lives in San Francisco. He’s taught baking courses across the U.S., in France, Italy, Germany, and Brazil. He teaches hands-on classes at the San Francisco Cooking School and several cooking schools in the Bay Area. How To Bake MORE Bread: Modern Breads/Wild Yeast is his second book. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com Key Takeaways How Gothic architecture made him fall in love with bread How hard work and passion is noticeable to chefs The journey of making a book How a book can make a great business card Question Summary One Sentence: I teach people how to bake bread What’s the most interesting place you’ve taught people to bake bread?: Paris cookbook fair. Mike’s book won 2011’s award: How to Bake Bread Steps to take to where you are today: Mathematician to Architecture to Chef to Pastry Chef, to Author to Consultant Did you take any formal education?: No What age did you switch to food?: 26 or so What year did you decide to write a book?: 2000. The “end of the world” made him think about his goals in life. One of them was to write a book. Brazillian Breakfast: Espresso and Asprin Artisan bakers in the Bay Area Was it hard to make a book?: It took 10 years for me to make a book. I would never discourage anyone from writing a book because you can learn about yourself. My Food Job Rocks: I can do a lot of cool projects New Food Trends and Technologies: Clean Label Tips on making good bread: Make one recipe for a year. You learn how it behaves differently in different environments French Country Bread: Pan de Compania What’s one thing in the food industry you’d like to know more about: Working with Herloom Grains. Grinding grains fresh Favorite Kitchen Item: My hands Favorite Book: The World According to Garp Any Advice for anyone to get into the culinary field: We work hard, we sweat Where can we find you next?:  Going to Boston next. New book: How to Bake More Bread Other Links Baking bread in a Dutch Oven Grocery Store Delivery Cricket protein Powders Digital Scale Brown Rice Syrup Brown Rice Syrup Powder/Flour Bean to Bar Chocolate

Renée Loux has been a trendsetter in the sustainable food movement and natural product sector for nearly 20 years. As an author, chef, restaurateur, entrepreneur, television personality, sustainable advisor, consultant, journalist and mother, she has been a leading expert in the field. Ms. Loux is the author of the Gourmand Award-winning The Balanced Plate (Rodale Books) and Living Cuisine (Penguin), The Whole Green Catalog (Rodale Books), and Easy Green Living (Rodale Books). As a food pioneer, she founded one of America's first raw food restaurants, the Raw Experience, in 1996; was a founding partner of Mala Wailea Ocean Tavern in Maui, Hawaii; and has worked with and along side of some of the best and brightest figures in Hollywood and Culinary Arts. As the host of the TV show It’s Easy Being Green, she has appeared on the Food Network, HG TV and the Cooking Channel as well as a frequent green-expert and organic chef on various TV shows, including the Today Show, Good Morning America, Extra, Insider Edition and Fox News. Visit Renée at www.reneeloux.com.

Fellow Bourbon Crusaders, we were lucky enough to get to sit down and talk with Albert Schmid, author of The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail and the Gourmand Award winning The Kentucky Bourbon Cookbook. We first met Albert at a book signing in Lexington, KY about two years ago, and we... Read More

Aug. 30, 2014. Chefs Laura & Peter Zeranski appear at the 2014 Library of Congress National Book Festival in Washington, D.C. Speaker Biography: Husband-and-wife cooking team Laura and Peter Zeranski have focused on the art of Polish cuisine for almost 40 years. Peter's mother, Alina Zeranska, encouraged a love for Polish food in the family after publishing "The Art of Polish Cooking" in 1968, a critically acclaimed best-seller. Peter Zeranski continued the work of honoring Polish culture and tradition through food by passing down this passion to his own family, publishing "Polish Classic Recipes" in 2011 with his wife. In "Polish Classic Desserts," this cooking duo offers another addition to their Classic Recipes series, this time serving up Poland's sweetest traditions and providing recipes for mazurkas, babas, pastries, pudding treats and other tasty classics. "Polish Classic Desserts" won the 2013 Gourmand Award for Best Eastern European Cookbook. For transcript, captions, and more information, visit http://www.loc.gov/today/cyberlc/feature_wdesc.php?rec=6543