Podcasts about gourmet magazine

Current day intro and the interview is a Vintage Selection from 2005The BanterThe Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn't. The ConversationThe Restaurant Guys interview Ruth Reichl to discuss the roles of critic and restaurateur and how they must stay focused on enhancing the diner experience. Ruth talks of hate mail, disguises and the enormous pressure on critics to get it right.The Inside TrackThe Guys finally got to talk to Ruth about whether to acknowledge a critic in your restaurant. If only she could have told them sooner…Francis: You spot the restaurant critic in the dining room. My inclination is to go over and say hello. Like I say hello to everybody in my dining room. Ruth: Well, you probably shouldn't.Mark:  Yeah, we're sure of that now. -Ruth Reichl on The Restaurant Guys Podcast 2005BioRuth Reichl started out as a co-owner and chef of Swallow Restaurant in Berkeley, California. She became the restaurant editor then food editor and critic at the Los Angeles Times. Ruth returned to her native New York in 1993 to become the restaurant critic for the New York Times where she rocked the NYC restaurant scene with her dual review of Le Cirque in 1993. She stayed until 1999 when assumed the role of editor of Gourmet magazine. She has written a dozen books and has appeared as a judge on Top Chef Masters.Currently, Ruth co-hosts a podcast and posts a food writer newsletter on Substack.Ruth is a winner of six James Beard Awards as well as their Lifetime Achievement Award.InfoRuth's podcast, Three Ingredientshttps://threeingredients.substack.com/Ruth's Substack, La Briffehttps://ruthreichl.substack.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

On this episode of the Migration Waterfowl podcast, your host Brian Halbleib talks with award winning author, cook and food television personality Michael Ruhlman. Michael has written and co-written over 30 books, and is best known for writing about food, chefs and the work of professional cooking. He has also written for the New York Times, the New York Times Sunday Magazine, the Wall Street Journal, Gourmet Magazine and other publications. He has received two James Beard Awards. His food television appearances include Anthony Bourdain's No Reservations & Parts Unknown and he's also appeared as a judge on Cooking Under Fire and Iron Chef. His book Charcuterie with Brian Polcyn fundamentally changed how Brian has handled and prepared a lot of his wild game over the last 20 years. They will be discussing that book, Charcuterie, and specifically how it can elevate your duck and goose preparations and preservation. Learn more about Michael here: https://ruhlman.com Takeaways: Michael Ruhlman has been a working writer for 30 years, authoring numerous cookbooks. Charcuterie originated as a preservation method, essential for survival. Duck confit is a prime example of a culinary preparation born out of necessity. The book 'Charcuterie' helped fuel a movement towards traditional cooking methods. Taste is the primary reason charcuterie remains relevant today. Making your own charcuterie allows for unique flavors not found in stores. Common sense is crucial when it comes to food safety in charcuterie. Sodium nitrite is safe when used correctly and is essential for curing. Charcuterie boards have become a popular trend in modern dining. Engaging with the community enhances the cooking experience. Feel free to reach out to us: migrationwaterfowl@gmail.com   Facebook, Instagram, YouTube & TikTok: @migrationwaterfowl  Migration Waterfowl Store https://tinyurl.com/MigrationWaterfowlStore   Migration Waterfowl is presented by:   Blue Bird Waterfowl https://bluebirdwaterfowl.com   And also brought to you by these fine partners:   The Duck Hole & Company https://m.facebook.com/duckholecompany   Rig'Em Right Outdoors https://rigemright.com   Flight Day Ammunition https://www.flightdayammo.com 10% off with code MW10   Aves Hunting https://aveshunting.com   CK Custom Calls https://m.facebook.com/100088485616501/ Learn more about your ad choices. Visit megaphone.fm/adchoices

The BanterThe Guys talk about a new trend: concierge for teens.The ConversationThe Restaurant Guys catch up with traveling writer Michael Stern who searches for our country's best roadside restaurants. They discuss the finest dishes he's encountered and where he finds the best (and worst) places.The Inside TrackThe Guys often road trip through the U.S. and were thrilled to hear Michael and his wife Jane's theory about a pillar of American cuisine: barbecue. Here is their tip on finding the best places.“ Jane and I, in fact, developed a whole theory. It's the pigs plus Jesus theory of barbecue. When you're in the deep south, if you go into a barbecue parlor and see a lot of religious iconography on the wall, chances are very good the barbecue is gonna be excellent,” Michael Stern on The Restaurant Guys Podcast 2005BioMichael and his wife Jane were trailblazing guides for over 40 years. After meeting at Yale, where they came to study art, they began a collaboration that has yielded over forty books including New York Times best sellers Elvis World and The Encyclopedia of Bad Taste. Michael is co-creator of roadfood.com – the first website to feature photography. In 1992, Jane and Michael Stern were inducted into the Who's Who of Food and Beverage in America for their pioneering work discovering regional food. Michael was an editor at Gourmet Magazine for 17 years. The monthly column he and Jane Stern wrote won three James Beard journalism awards. He was a contributing editor to Saveur Magazine from 2010 to 2015. For ten years the Sterns were regular weekly guests on the Public Radio show, The Splendid Table. In 2016 the Smithsonian Institution acquired the Jane & Michael Stern Roadfood collection for its permanent archives.InfoMichael & Jane's bookRoad Food 17th EdBy Jane and Michael SternRoadfoodhttps://roadfood.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Renowned restaurant critic, food writer, and magazine editor Ruth Reichl joins Sam to talk about why taking a job as the editor-in-chief of Gourmet Magazine was such a hard decision, and how it ended up changing her life. They talk about getting paid to do a job you would do for free, her new documentary “Food and Country,” thoughts on meal kits, and their recurring waitressing nightmares. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

Guest: Nick Kokonas, co-founder of the Alinea Group and former CEO of TockAs of October 1, 2024, Nick Kokonas is no longer an owner of the Alinea restaurant group, which he co-founded and ran for almost 20 years. When he bought a vineyard in Napa Valley prior to the exit, one of his sons remarked, “He's given up. Time to go out to pasture.”Nick admits that the work ahead of him is “not the same” as the high-pressure world of a Michelin-starred restaurant in Chicago. But he's started working with the magician Nate Staniforth on a new restaurant concept that will present diners with illusions and surprises over the course of a two-hour experience. “If you want to feel wonder and feel childlike again, go see a magician,” Nick says. “[But] there's so much bad cultural baggage ... what we wanted to do was create an experience that is not really about magic.”Chapters:(02:29) - Celebrity restauranteurs (07:14) - The next act (12:30) - Buying the vineyard (15:37) - Fear is motivating (17:59) - Opening night (22:03) - Tongue cancer (27:56) - “OK, let's fix this” (31:10) - Selling experience (38:32) - The table plate (42:40) - Feeling full (44:14) - Next Restaurant and Tock (49:33) - Being still (51:19) - Nate Staniforth's lottery illusion (56:57) - The magic restaurant (01:02:29) - Being misunderstood (01:07:44) - Working via email (01:11:43) - “Enemies” (01:18:23) - Who Nick is hiring and what “grit” means to him Mentioned in this episode: Mike Gamson, Shaquille O'Neal, Jeff Kaplan, Steve Bernacki, Robin Anil, Grant Achatz, OpenTable, American Express, The Big Lebowski, The New York Times, eGullet, Gourmet Magazine, Roger Ebert, Eddie van Halen, Goodfellas, The Devil Wears Prada, Batman, the Chicago Bears, Madonna, Taylor Swift, Bavette's and Brendan Sodikoff, Pablo Picasso, Chef's Table, Google, Brian Fitzpatrick, Finding Real Magic, David Blaine, Mark Cuban, Mark Caro, Chicago Magazine, John Mariani, Cat Cora, Homaro Cantu, Dave Portnoy, Pete Wells, and Eric Asimov.Links:Connect with NickTwitterLinkedInConnect with JoubinTwitterLinkedInEmail: grit@kleinerperkins.com Learn more about Kleiner PerkinsThis episode was edited by Eric Johnson from LightningPod.fm

This week we’re introducing you to one of the shows we love: Choice Words with Samantha Bee. We make a lot of choices, every single day. Some explode, some implode, most we barely remember. Each week on Choice Words, Samantha Bee sits down with people she admires to examine the biggest choices they’ve made in their lives and the ripple effects those decisions have had. In this episode, Samantha Bee joins renowned restaurant critic, food writer, and magazine editor Ruth Reichl to talk about why taking a job as the editor-in-chief of Gourmet Magazine was such a hard decision, and how it ended up changing her life. For more episodes of Choice Words, listen wherever you get your podcasts or head to https://lemonada.lnk.to/choicewordsfdSee omnystudio.com/listener for privacy information.

Today, Jen gets to fulfill a dream of interviewing one of her favorite influences and mentors in the food world. The iconic six-time James Beard award-winning Ruth Reichl sits down with Jen to discuss her extensive impact on food culture spanning the last several decades. They hit on everything from the alarming state of the modern food industrial complex, how we source our food and the impacts it poses to our health (as well as the hope they see for our future), to what it has been like to document the evolution of food across the changing media landscape of print media and the internet. Ruth reflects on highlights from her career as a chef, food critic, editor, tv personality, author, novelist and documentarian and discusses the challenges and joys of her various roles in the culinary world, including the emotional toll of her work which has garnered both admiration and criticism. *** Thought-provoking Quotes: The way that we eat, the way we have handed over our health, our environment, our communities to the idea of industrialized food is truly terrifying. – Ruth Reichl The more you say no, the more people want you. – Ruth Reichl Almost no one likes what is written about them. No matter how flattering a portrait may be, people don't like it. So when it's really not flattering, people don't like it. – Ruth Reichl Resources Mentioned in This Episode: Food and Country Film - https://www.foodandcountryfilm.com/ Michael Pollan - https://amzn.to/4g1bkGV Barbara Kingsolver - https://amzn.to/3D0fv7f White Oak Pastures - https://whiteoakpastures.com/ Gourmet Magazine - https://bit.ly/3D2LN1B Tender at the Bone: Growing Up at the Table by Ruth Reichl - https://amzn.to/3OEwjmS Condé Nast - https://www.cntraveler.com/contributor/ruth-reichl New York Times - https://www.nytimes.com/by/ruth-reichl Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl - https://amzn.to/4ifrUo9 The Paris Novel by Ruth Reichl - https://amzn.to/3BfyUk4 Save Me the Plums: My Gourmet Memoir by Ruth Reichl - https://amzn.to/49vwfiX Guest's Links: Ruth's Instagram - https://www.instagram.com/ruth.reichl/ Ruth's Twitter - https://x.com/ruthreichl Ruth's Facebook - https://www.facebook.com/@ruthreichlbooks Ruth's Substack - https://ruthreichl.substack.com/ Connect with Jen! Jen's website - https://jenhatmaker.com/ Jen's Instagram - https://instagram.com/jenhatmaker Jen's Twitter - https://twitter.com/jenHatmaker/ Jen's Facebook - https://facebook.com/jenhatmaker Jen's YouTube - https://www.youtube.com/user/JenHatmaker The For the Love Podcast is presented To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Renowned restaurant critic, food writer, and magazine editor Ruth Reichl joins Sam to talk about why taking a job as the editor-in-chief of Gourmet Magazine was such a hard decision, and how it ended up changing her life. They talk about getting paid to do a job you would do for free, her new documentary “Food and Country,” thoughts on meal kits, and their recurring waitressing nightmares. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

Stella St. Vincent, a thirty-something copy editor in 1980s New York, has survived a relationship with her mother, Celia, so complicated that even the words “my daughter” give Stella pause. Celia lived life to the fullest, reinventing herself and discarding anything that no longer pleased her, including Stella's father, whom Celia refused even to name. And when Stella rebelled by becoming the exact opposite of her mother—disciplined, buttoned-down, reliant on schedules to guarantee safety—Celia did her best to push her daughter out of that comfort zone before distancing herself from Stella as well. So the bequest in Celia's will is no accident: Stella inherits $8,000, a ticket to Paris, and instructions to spend all the money before returning home. Stella resists until her employer forces her to take a leave of absence. Even then, Stella spends weeks in Paris scheduling every meal and sightseeing tour—until a strange shopkeeper intent on selling a beautiful dress designed by Yves St. Laurent sends Stella on a journey that will expose her to a lost nineteenth-century painting, the artist who created it, her own past, and the sensory experiences that she has denied herself for so long. Captivating and beautifully written, The Paris Novel (Random House, 2024) contrasts the eternal story of a young woman finding herself with a historical mystery involving a nineteenth-century artists' model whose own quest to chart a new course for her life challenged the conventions of her time. Ruth Reichl—author of numerous books about food, former restaurant critic for the Los Angeles Times and the New York Times, and editor in chief of Gourmet Magazine from 1999 to 2009—has also written two novels: Delicious! (2014) and The Paris Novel (2024). C. P. Lesley is the author of two historical fiction series set during the childhood of Ivan the Terrible and four other novels. Her latest book—The Merchant's Tale, cowritten with P.K. Adams—appeared in November 2023. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Stella St. Vincent, a thirty-something copy editor in 1980s New York, has survived a relationship with her mother, Celia, so complicated that even the words “my daughter” give Stella pause. Celia lived life to the fullest, reinventing herself and discarding anything that no longer pleased her, including Stella's father, whom Celia refused even to name. And when Stella rebelled by becoming the exact opposite of her mother—disciplined, buttoned-down, reliant on schedules to guarantee safety—Celia did her best to push her daughter out of that comfort zone before distancing herself from Stella as well. So the bequest in Celia's will is no accident: Stella inherits $8,000, a ticket to Paris, and instructions to spend all the money before returning home. Stella resists until her employer forces her to take a leave of absence. Even then, Stella spends weeks in Paris scheduling every meal and sightseeing tour—until a strange shopkeeper intent on selling a beautiful dress designed by Yves St. Laurent sends Stella on a journey that will expose her to a lost nineteenth-century painting, the artist who created it, her own past, and the sensory experiences that she has denied herself for so long. Captivating and beautifully written, The Paris Novel (Random House, 2024) contrasts the eternal story of a young woman finding herself with a historical mystery involving a nineteenth-century artists' model whose own quest to chart a new course for her life challenged the conventions of her time. Ruth Reichl—author of numerous books about food, former restaurant critic for the Los Angeles Times and the New York Times, and editor in chief of Gourmet Magazine from 1999 to 2009—has also written two novels: Delicious! (2014) and The Paris Novel (2024). C. P. Lesley is the author of two historical fiction series set during the childhood of Ivan the Terrible and four other novels. Her latest book—The Merchant's Tale, cowritten with P.K. Adams—appeared in November 2023. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literature

Stella St. Vincent, a thirty-something copy editor in 1980s New York, has survived a relationship with her mother, Celia, so complicated that even the words “my daughter” give Stella pause. Celia lived life to the fullest, reinventing herself and discarding anything that no longer pleased her, including Stella's father, whom Celia refused even to name. And when Stella rebelled by becoming the exact opposite of her mother—disciplined, buttoned-down, reliant on schedules to guarantee safety—Celia did her best to push her daughter out of that comfort zone before distancing herself from Stella as well. So the bequest in Celia's will is no accident: Stella inherits $8,000, a ticket to Paris, and instructions to spend all the money before returning home. Stella resists until her employer forces her to take a leave of absence. Even then, Stella spends weeks in Paris scheduling every meal and sightseeing tour—until a strange shopkeeper intent on selling a beautiful dress designed by Yves St. Laurent sends Stella on a journey that will expose her to a lost nineteenth-century painting, the artist who created it, her own past, and the sensory experiences that she has denied herself for so long. Captivating and beautifully written, The Paris Novel (Random House, 2024) contrasts the eternal story of a young woman finding herself with a historical mystery involving a nineteenth-century artists' model whose own quest to chart a new course for her life challenged the conventions of her time. Ruth Reichl—author of numerous books about food, former restaurant critic for the Los Angeles Times and the New York Times, and editor in chief of Gourmet Magazine from 1999 to 2009—has also written two novels: Delicious! (2014) and The Paris Novel (2024). C. P. Lesley is the author of two historical fiction series set during the childhood of Ivan the Terrible and four other novels. Her latest book—The Merchant's Tale, cowritten with P.K. Adams—appeared in November 2023. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Stella St. Vincent, a thirty-something copy editor in 1980s New York, has survived a relationship with her mother, Celia, so complicated that even the words “my daughter” give Stella pause. Celia lived life to the fullest, reinventing herself and discarding anything that no longer pleased her, including Stella's father, whom Celia refused even to name. And when Stella rebelled by becoming the exact opposite of her mother—disciplined, buttoned-down, reliant on schedules to guarantee safety—Celia did her best to push her daughter out of that comfort zone before distancing herself from Stella as well. So the bequest in Celia's will is no accident: Stella inherits $8,000, a ticket to Paris, and instructions to spend all the money before returning home. Stella resists until her employer forces her to take a leave of absence. Even then, Stella spends weeks in Paris scheduling every meal and sightseeing tour—until a strange shopkeeper intent on selling a beautiful dress designed by Yves St. Laurent sends Stella on a journey that will expose her to a lost nineteenth-century painting, the artist who created it, her own past, and the sensory experiences that she has denied herself for so long. Captivating and beautifully written, The Paris Novel (Random House, 2024) contrasts the eternal story of a young woman finding herself with a historical mystery involving a nineteenth-century artists' model whose own quest to chart a new course for her life challenged the conventions of her time. Ruth Reichl—author of numerous books about food, former restaurant critic for the Los Angeles Times and the New York Times, and editor in chief of Gourmet Magazine from 1999 to 2009—has also written two novels: Delicious! (2014) and The Paris Novel (2024). C. P. Lesley is the author of two historical fiction series set during the childhood of Ivan the Terrible and four other novels. Her latest book—The Merchant's Tale, cowritten with P.K. Adams—appeared in November 2023. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/historical-fiction

What will you eat? What won't you? In this bonus episode of "Three Ingredients" we discuss eating some things that many people consider very strange. Tarantula anyone? How about guinea pig? Then we consider the lobster — and discuss other unmentionable aspects of cuisine. And have you contemplated the human toll of eating vegetables? Are you ready for some food for thought? We've got it.---To receive new episodes of "Three Ingredients" as they drop, sign up to become a free subscriber at threeingredients.substack.com/subscribe. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.Ruth Reichl is author of the Substack newsletter La Briffe and 11 books, including “The Paris Novel,” which publishes in April. She was editor in chief of Gourmet Magazine and the restaurant critic of the New York Times and Los Angeles Times. Nancy Silverton leads the Mozza Restaurant Group and is author of nine cookbooks, including her newest, "The Cookie That Changed My Life." Laurie Ochoa is general manager of L.A. Times Food and one of the writers of the paper's Tasting Notes newsletter. She was executive editor of Gourmet when Ruth led the magazine, editor in chief of the L.A. Weekly and co-author of “Nancy Silverton's Breads from the La Brea Bakery.” This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

In Episode 7 of “Three Ingredients,” we talk about what separates restaurant chefs from home cooks. Is it training? Obsession? A drive for perfection? Or something less tangible? One secret: Nancy says she's never thought of herself as a chef. We ask why. We also have a discussion about open kitchens in restaurants, including Nancy's experiences cooking before an audience of diners at Spago and her own mozzarella bar at Mozza, as well as the time Laurie first realized the kitchen watches back. Plus, do you plate your takeout food or eat it right out of the container? Laurie, Nancy and Ruth have three different answers to this question. Then Ruth and Nancy go head to head on Basque cheesecake recipes — Nancy's favorite method from Pasjoli chef Dave Beran is a bit more complicated than Ruth's stir-and-bake technique — and Laurie tries to keep the peace.  Next, we turn to a classic dessert — carrot cake. It's one of the baking favorites that Nancy tried to perfect in her new cookbook “The Cookie That Changed My Life.” Her recipe may change the way you make carrot cake. Is it revolutionary? It's certainly not the usual recipe. Paying subscribers to “Three Ingredients” will soon get a copy of the recipe sent to their inboxes. But even if you're just here to listen, we've got a delicious conversation for you.To receive new episodes of Three Ingredients as they drop, sign up to become a free subscriber. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.Ruth Reichl is author of the Substack newsletter La Briffe and 11 books, including “The Paris Novel,” which publishes in April. She was editor in chief of Gourmet Magazine and the restaurant critic of the New York Times and Los Angeles Times. Nancy Silverton leads the Mozza Restaurant Group and is author of nine cookbooks. Laurie Ochoa is general manager of L.A. Times Food and one of the writers of the paper's Tasting Notes newsletter. She was executive editor of Gourmet when Ruth led the magazine, editor in chief of the L.A. Weekly and co-author of “Nancy Silverton's Breads from the La Brea Bakery.” For more about “Three Ingredients,” see our Welcome Page.Thank you for reading Three Ingredients. This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

If you could use more confidence in the kitchen, Sara Moulton is just the person to help. In this episode she gets us past the habits and mindsets that can trip us up, and offers ways to prevent and fix cooking mistakes. When we cook without fear we enjoy the process more and clear the path for getting better at it. Sara Moulton is the host of “Sara's Weeknight Meals,” a public television show, heading into its 12 season. She also co-hosts a weekly segment on “Milk Street Radio,” with Chris Kimball, answering questions from listeners. Sara, a protégé of Julia Child, graduated from the Culinary Institute of America, worked in restaurants in Boston and New York and at Gourmet Magazine for 25 years. Sara also hosted 1500 episodes of several well-loved shows, including, “Cooking Live,” a live call-in show on the Food Network during that channel's first decade. She is the author of 4 cookbooks, including most recently, “Home Cooking 101.”See omnystudio.com/listener for privacy information.

 Show NotesSalty: Lessons on Eating, Drinking, and Living from Revolutionary WomenCreative non-fiction and “essays” as a genre“I guess what I was trying to do was come up with ways into the lives of these women who I find interesting. That would also be compelling to someone who had never heard of them.”Dinner partyHannah Arendt and her cocktail partiesA subversive feast among friendsArguing in order to find out what you thinkThinking as a conversation with the selfLove in the specificity of relationshipAmor mundi—love of the world“Loving the world means working on two specific tasks. The first is to doggedly, insist on seeing the world just as it is with its disappointments and horrors and committing to it all the same. The second is to encounter people in the world and embrace their alterity, or difference.”Arendt's “banality of evil”The importance of letter-writing for sharing the self and inhabiting a years-long friendshipEdna Lewis, Freetown, Virginia, and “The Taste of Southern Cooking”Farm-to-table cooking used to be out of economic necessity, not a hip or high fine dining experienceEdna Lewis's Southern identity: "Lewis defines Southern as the experience of an emancipated people and their descendants, a cultural and culinary heritage to be proud of a distinctly American culture. And as she offers definitions, readers are reminded, she's refusing to be defined by anyone but herself.”“What Is Southern?” Gourmet Magazine—reclaiming Southern cooking for Black SouthernersThe Los Padres National Forest Supper ClubBabette's Feast (1987)The menu from Babette's FeastThe place of joy and pleasure in a flourishing spiritual lifeRobert Farrar Capon, The Supper of the LambFood and recognition“Learning how to taste”“Every dinner party is an act of hope.”About Alissa WilkinsonAlissa Wilkinson is a Brooklyn-based critic, journalist, and author. She is a senior correspondent and critic at Vox.com, writing about film, TV, and culture. She is currently writing We Tell Ourselves Stories, a cultural history of American myth-making in Hollywood through the life and work of Joan Didion, which will be published by Liveright.She's contributed essays, features, and criticism to a wide variety of publications, including Rolling Stone, Vulture, Bon Appetit, Eater, RogerEbert.com, Pacific Standard, The Dallas Morning News, The Washington Post, The Atlantic, The Los Angeles Review of Books, Books & Culture, Christianity Today, and others. I'm a member of the New York Film Critics Circle, the National Society of Film Critics, and the Writers Guild of America, East, and was an inaugural writing fellow with the Sundance Institute's Art of Nonfiction initiative. She's served on juries at the Sundance Film Festival, DOC NYC, Sheffield Doc/Fest, the Hamptons International Film Festival, and others, and selection committees for groups including the Gotham Awards and the Sundance Documentary Film Program.In June 2022, her book Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women was published by Broadleaf Books. In 2016, her book How to Survive the Apocalypse: Zombies, Cylons, and Politics at the End of the World was released, co-written with Robert Joustra.I frequently pop up as a commentator and guest host on radio, TV, and podcasts. Some recent appearances include CBS News; PBS Newshour; CNN International Newsroom; BBC America's Talking Movies; NPR's Morning Edition, All Things Considered, On Point, and 1A; HBO's Allen v. Farrow; AMC's James Cameron's Story of Science Fiction; WNYC's The Takeaway; ABC's Religion & Ethics and The Drum; CBC Eyeopener, Vox's Today, Explained and The Gray Area; and many more. For 14 years, until the college ceased offering classes in 2023, she was also an associate professor of English and humanities at The King's College in New York City, and taught courses in criticism, cinema studies, literature, and cultural theory. She earned an M.F.A in creative nonfiction from Seattle Pacific University, an M.A. in humanities and social thought from New York University, and a B.S. in information technology from Rensselaer Polytechnic Institute.You can read my most up-to-date work on my Vox author page, or subscribe to my mostly-weekly newsletter. Production NotesThis podcast featured Alissa WilkinsonEdited and Produced by Evan RosaHosted by Evan RosaProduction Assistance by Liz Vukovic, Macie Bridge, and Kaylen YunA Production of the Yale Center for Faith & Culture at Yale Divinity School https://faith.yale.edu/aboutSupport For the Life of the World podcast by giving to the Yale Center for Faith & Culture: https://faith.yale.edu/give 

For The New York Times best-selling author, Adeena Sussman, cookbooks aren't just a collection of recipes — they're love letters.At just nine years old, Adeena was tackling complicated recipes in her family's kosher home. Yet, she was more interested in fostering connections than mastering recipes. Adeena relished the shared stories and camaraderie that occurred when family, friends, and guests gathered together for meals. Adeena's early success writing articles for Gourmet Magazine, The Wall Street Journal, and Bon Appetit, positioned her to co-author cookbooks with over a dozen high-profile personalities, most notably, Chrissy Teigen. Eventually, Adeena would re-discover her unique voice and create two cookbooks of her own — a journey that led her to Israel where she used food to navigate a new way of life.Have a seat at the table as Gil and Adeena explore the cultural dynamics and personal passions that inspire Adeena's culinary pursuits.More about storymarkTMstorymark is brought to you by itrek studios. itrek is a non-profit that inspires tomorrow's leaders through peer-led, week-long Israel Treks to experience Israel's innovation, diversity and complex reality firsthand. For more on itrek's mission, visit itrek.org.storymark is hosted by Gil Galanos. Our Producer is Patrick Emile. Our Associate Producer is Rebekah Sebastian. Our Editor is Zev Levi. Special thanks to the itrek marketing team.Connect with storymarkWant to continue the story?Sign up for the storymark newsletter which will keep you up-to-date on show news and future guests: storymarkpodcast.orgDid you enjoy this episode?Help us spread the storymark word!Please rate and review storymark on Apple Podcasts, Spotify, or wherever you listen. Want to see the faces behind the voices? Follow us on Instagram: @storymarkWant to say hello or recommend a guest?Drop us a note: storymark@itrek.org Hosted on Acast. See acast.com/privacy for more information.

Join Melanie Campbell and Chef Liana Robberecht for another episode of the All Women's Food Network Show on the SVK Network. This episode they have a great conversation with Chef, Restaurateur, Author and Canadian Michelin Star Chef Amada Cohen. Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the award-winning, Michelin-starred vegetable restaurant on New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in the city and is a pioneer of the vegetable-forward movement. It's included in Paul Freedman's Ten Restaurants That Changed America as “Ten Restaurants Changing America Now” alongside Momofuku and Eleven Madison Park. Dirt Candy's original location only had 18 seats and was open for seven years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others www.dirtcandynyc.com --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message

Three words. Ouita is delightful. For those who may not know Ouita, this newest episode in the Kentucky Bourbon Trail Series is an excellent introduction! Anyone you ask about Ouita says the same thing. "She is amazing! Lovely and delightful!" However, just because she is super lovely doesn't mean she isn't uber-talented - Oh, she is VERY TALENTED. I was fortunate enough to talk with Ouita Michel, listen to her insightful thoughts and stories, and discover that we have a lot in common! Not the James Beard part or anything in the paragraph below. Ouita Michel is an eight-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. Michel and her restaurants are regularly featured in local and national media, such as the New York Times, Southern Living, Garden & Gun, Food Network, and the Cooking Channel. She was a guest judge on Bravo TV's, Top Chef series.  Ouita lives in Midway, Kentucky, where she oversees her newest venture, Holly Hill and Co. This lifestyle brand celebrates farmers and agriculture, culinary traditions, old and new, chefs and local talent, and community bonds. Check out her new video series, Up Home with Ouita Michel. Her new cookbook -Just a Few Miles South: Timeless Recipes from our Favorite Places - Buy it HERE! Episode Highlights Go behind the scenes of Bravo TV's Top Chef when she was a Guest Judge on Top Chef Kentucky. Memories of Gourmet Magazine and the Culinary Institute of America Holly Hill and Co - A must-see website Her praise for Woodford Reserve, Master Distiller Chris Morris & Assistant Master Distiller Elizabeth McCall Food and bourbon pairings - Yes! The Kentucky Bourbon Trail and her personal highlights! What is benedictine? Restaurant life and more! Ouita Michel's Holly Hill and Co Link to Woodford Reserve => HERE Kentucky Bourbon Trail Trip Details How to Find Adventure & Thrive  in the Empty Nest – Suzanne's E-Book My Amazon Travel Store – Suzanne's Favorite Must-Haves Hear No Evil Media Podcast Audio Production by Erik Hulslander 

Lisa Homa is a Philly-based food stylist and recipe developer. She shares some of the tricks of her trade. How to make fake ice cream, how to raise the vegetables in a soup and how to make a turkey look golden in just the right places although it's had to be undercooked for the shoot. She talks about her journey from graphics and publishing pre-press to culinary school allowed her to combine a love of photography and the visual arts with a passion for food.  Her food styling career has taken her as far as Korea, Cyprus and Italy. She relishes collaborating on cookbooks such as The New York Times bestseller Antoni in the Kitchen by Antoni Porowski.  Her clients have ranged from Absolut and Hennessy to  KitchenAid, Knorr and Bon Appetit.  Influences Delores Custer - Lisa's mentor.  http://lisahoma.com/blog   Paul Grimes - initially knew as a chef and then excellent food stylist. He did a lot for Gourmet Magazine in it's heyday. Juan Sanchez Cotan – Spanish Baroque painter 1560 - 1627 @lisahoma. lisahoma.com Radio Feature Jude made with Lisa for Studio 360 on PRI: https://www.wnyc.org/story/107549-still-life-sells/ Each week in Creative Confidential Jude Kampfner chats to an independent professional performance or visual artist about how they survive and thrive. They share details of moving between projects, becoming more entrepreneurial, finding the best opportunities and developing a signature image and style. Her guests range from lyricists to novelists, videographers to sound designers. A broadcaster, writer and coach, Jude gently probes and challenges her so that whatever your line of creativity you learn from her advice and the experiences of her lively guests. REACH OUT TO JUDE: -  Jude's WebsiteJude on TwitterJude on LinkedInJude on Instagram Theme music composed by Gene Pritsker. https://www.genepritsker.com/ Show Producer and Editor, Mark McDonald. Launch YOUR podcast here.  

We've got an awesome episode jam-packed with fun ways to learn more about the history and heritage found in Elkhart County, Indiana! Did you know that Elkhart County produces over 80% of all RVs built in the U.S. and that more than eight in ten RVs shipped in North America are made right here?! That means we host a lot of RV rallies and the FROG International Rally is one of the largest. On this episode, we learn more about the FROG (Forest River Owners Group) and the rally being held August 14-20 at the Elkhart County 4-H Fairgrounds. Then hear about the all-new passports available for the Quilt Gardens and Epic Art Adventures. The best of all - these passports are free, easy to use and are great for navigating all of the great places to see! We wrap up the episode catching up with Nick at South Side Soda Shop. Since re-opening in 1986, Nick and Charity Boyd have been running the South Side Soda Shop along with their family. The Boyds have created a legacy; the South Side Soda Shop's chili has been voted Michiana's best chili seven times; the Lemon Meringue pie won the Indiana Pie Quest Contest; the South Side Soda Shop has been featured in Gourmet Magazine and numerous regional publications, as well as the film, Lonesome Jim, directed by film star Steve Buscemi. The Soda Shop was featured in the premiere season of Food Network's “Diners, Drive-Ins, and Dives” with host Guy Fieri.

Bringing balance into your life is so important. The key areas are the mind, body and of course spirit. I have found for myself that if I neglect one of these areas they have show up for me to bring them into balance.In this episode, we're going to dive into the body and embracing some key areas to help keep it strong and healthy. My guest this week has been on her own courageous journey to health.  And she is here to share some amazing tips & tools and her new book with us. Her name is Marcela Benson. And as she has taught conscious eating with Dr. Cousens, all around the world organizing week long intensives in Argentina, Peru, Brazil and Spain. She has studied superfood nutrition, either Vedic Science, Chinese tonic herbalism, Amazonian herbalism crystal and zero point energy healing, healing with gems and stones topical placements and application of quartz and vegan and raw nutrition at some of the top institutes in the world. All of these modalities and more are an integral part of the tool she uses, which is in her life's work and in her daily life. She has recently given birth to an amazing new book called Love, Peace and Vegetables  which is the result of Marcela's journey to realization, beginning as a child in Buenos Aires, Argentina. With a mashup of Syrian and Israeli Jewish parentage, and the South American cosmopolitan upbringing of Buenos Aires, she was the embodiment of cross-cultural influences, embracing ritual, family and culture of all. But her family history and habits also marked her for something darker—obesity. At the age of twenty-five, she stood on a scale that showed her the terrible truth – she weighed 258 pounds Love, Peace and Vegetables assembles what she learned, so that she can share and pass it along to the world. Embracing a spiritual approach to conscious living and total immersion into the Live Food Lifestyle, Marcela is an elegant ambassador for the life she espouses. This incredible book, filled with arresting art, poetry, spiritual inspiration, pristine eating food prep instruction never before assembled in one place, gorgeous photography of luscious dishes worthy of Gourmet Magazine, and hundreds of yummy recipes that will entice the pallet—is a one-of-a-kind labor of love. And it is a guidebook for self-love and a manual for adding more love into the world. Insights to add to your spiritual toolbox from this episode:1. Reunite our bodies2. Pillars of nutrition3. How you eat4. Areas in your kitchen that are supportive/non-supportive for your health5. Upgrading your life6. Diabetes in family7. Signs of abundance 8. Dr. Gabriel Cousens9. Receiving support from others10. Love, Peace & Vegetables bookVisit Marcela's websiteAre you looking for an all natural, lab tested, high quality products to help with your chronic pain, improve sleep and reduce stress? Then you will love the CBD products from Feel Good Hemp. Check out the link to the Feel Good Hemp Shop and use the code tnt25 to get 25 % off your first order. Medicinal Foods These are some of the highest quality, tastiest superfoods on Earth, and super awesome support to keep your body rocking with enthusiasm all year long.

"Mr. Restaurant," Will Knox Interviews Legendary, Best-Selling Author Ruth Reichl! Ruth Reichl is the author of My Kitchen Year: 136 Recipes That Saved My Life, a cookbook published in September 2015. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. In 2014 she published her first novel: Delicious! Ms. Reichl hosted Eating Out Loud, three specials on Food Network, covering New York (2002), San Francisco (2003), and Miami (2003). She is the executive producer of Gourmet's Diary of a Foodie, public television's 30-episode series, which debuted in October 2006 and Executive Producer and host of Gourmet's Adventures with Ruth, a 10-episode public television (2009.) She was also a judge on Top Chef Masters. Ms. Reichl has been honored with 6 James Beard Awards (one for magazine feature writing and one for multimedia food journalism in 2009; two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who's Who of Food and Beverage in America, 1984. In 2007, she was named Adweek's Editor of the Year. She received the Missouri Honor Medal for Distinguished Service in Journalism, presented by the Missouri School of Journalism, in October 2007. Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in Upstate New York with her husband, Michael Singer, a television news producer. http://ruthreichl.com/home/

Annie Levene is a partner at the leading Democratic digital firm Rising Tide Interactive, where she's run digital strategy for the presidential campaign of Senator Amy Klobuchar as well as elected officials including Senators Jeanne Shaheen, Jacky Rosen, Kyrsten Sinema, Heidi Heitkamp, Governor Kate Brown, and Congresswoman Stephanie Murphy. In this conversation, Annie talks her path to working in politics and gives her insights and best practices on all things digital politics.IN THIS EPISODE…Annie talks growing up in Rochester in Western New York…The documentary that helped draw Annie to working in politics…Annie interns for her hometown Congresswoman Louise Slaughter…Annie's path to working in digital Democratic politics…Annie talks the digital strategy for Heidi Heitkamp's underdog campaign in North Dakota…Annie outlines the different roles digital serves in small states versus larger states…Important lessons Annie learned after being let go from a campaign…Annie talks her role running digital strategy for the Amy Klobuchar Presidential campaign…Annie compliments digital strategy of some of the rival campaigns from the 2020 primary elections…Annie talks some of the important digital lessons from the 2018 Jacky Rosen Senate campaign…Annie weighs in on the different hats a digital consultant can wear in advising a campaign…Annie's take on the “ethics of fundraising emails” and “quadruple matching”…Annie's thoughts on measurements and metrics for digital communications…Annie talks the “right” range digital should consume of a media budget…Annie busts some myths about how voters consume digital media…Annie's take on how to think about twitter vs Tik Tok vs Facebook…Annie looks 5-10 years in the future of digital politics…The lessons Annie learned from a shoestring campaign in Peoria, IL…Annie's advice to those who want to be successful working in digital politics…AND…Rita Ali, anti-horse slaughter bills, Cory Booker, Hillary Clinton, coded acronyms, Andy Cohen, DMA maps, Preston Elliott, Facebook ad archives, floating heads, Gourmet Magazine, Kay Hagan, House Majority PAC, Hulu, Eli Kaplan, Danny Kazin, Klobuchar hot dish recipes, MVAR media, Midwest Mom vibes, Modern Family, movie reviews, Mike Muir, Stephanie Murphy, Jon Ossoff, Nancy Pelosi, Jacky Rosen, sliding door moments, spitfires, terrible job markets, Watch What Happens Live, Elizabeth Warren, webmasters, Wildfire Contact, & more!

Ruth Reichl reads a selection of Letters to the Editor from Thanksgiving issues of Gourmet Magazine, with sound design and music composition from Tim Karplus. Ruth Reichl was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. She has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. In 2014 she published her first novel: Delicious! Ms. Reichl has been honored with 6 James Beard Awards. Tim Karplus is an American singer, songwriter, guitarist, pianist, and producer who strikes a colorful balance between driving riffs and melodic pop refrains. Sharing the stage and collaborating with some of Oregon's biggest names, including Haley Johnsen, The Weather Machine, Anna Tivel, and Laryssa Birdseye has made Tim a hallmark of the Portland music scene. He can regularly be found playing shows, recording, or touring along the West Coast, ready to connect with the musician inside all of us.  Support Storybound by supporting our sponsors: Norton brings you Michael Lewis' The Premonition: A Pandemic Story, a nonfiction thriller that pits a band of medical visionaries against a wall of ignorance as the COVID-19 pandemic looms. Scribd combines the latest technology with the best human minds to recommend content that you'll love. Go to try.scribd.com/storybound to get 60 days of Scribd for free. Acorn.tv is the largest commercial free British streaming service with hundreds of exclusive shows from around the world. Try acorn.tv for free for 30 days by going to acorn.tv and using promo code Storybound. Match with a licensed therapist when you go to talkspace.com and get $100 off your first month with the promo code STORYBOUND Visit betterhelp.com/Storybound and join the over 2,000,000 people who have taken charge of their mental health with the help of an experienced professional ButcherBox sources their meat from partners with the highest standards for quality. Go to ButcherBox.com/STORYBOUND to receive a FREE turkey in your first box. Storybound is hosted by Jude Brewer and brought to you by The Podglomerate and Lit Hub Radio. Let us know what you think of the show on Instagram and Twitter @storyboundpod. *** This show is a part of the Podglomerate network, a company that produces, distributes, and monetizes podcasts. We encourage you to visit the website and sign up for our newsletter for more information about our shows, launches, and events. For more information on how The Podglomerate treats data, please see our Privacy Policy.  Since you're listening to Storybound, you might enjoy reading, writing, and storytelling. We'd like to suggest you also try the History of Literature or Book Dreams. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Chai Chaowasaree (“Chef Chai”), owner and chef of Chef Chai at Pacifica Honolulu is recognized as one of Hawaii's top Hawaii Regional Cuisine chefs. Known for fusing fresh Hawaii ingredients with the exotic flavors of Asia, Chef Chai has created a culinary style that reflects the cultural diversity of Oahu and the Hawaiian Islands. To further strengthen the partnership with Hawaii's local farmers and fishermen, Chef Chai co-founded Hawaii Island Chefs (HIC), the second generation of Hawaii Regional Cuisine Chefs. This group of HIC chefs is on a mission to provide the world with the best of Hawaii's diverse culinary resources from the culture of the people and the bounty of the land and sea. In addition to running his two restaurants, Chef Chai was named executive chef of Hawaiian Airlines for which he manages more than 20 kitchens worldwide. He also hosts the weekly cooking show, “Dining Out with Chai” and “Chai's Choices” Chef Chai is constantly seeking out new spices and ingredients at Oahu's farmers markets and in Honolulu's Chinatown, which brings back childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for his family's popular restaurant. His mastery at blending flavors are shown in many of his signature dishes including Fresh Ahi Katsu with Tomato Mango Salsa Wasabi Curry Sauce, Kataifi and Macadamia Nut Encrusted Black Tiger Prawn Rainbow Salad with Tangerine Vinaigrette, Thai Style Oxtail Soup, and Fresh Mahi Mahi with Thai Red Curry Sauce. Recently, Chef Chai was voted the winner of the 2011 Hale Aina CHEF'S CHOICE award, selected by Hale Aina Award winning Chefs. Chai's restaurants also have been critiqued and recommended by many international magazines, from Bon Appetit, Brides, Sunset, Cooking Light, Travel & Leisure to Gourmet Magazine and many more. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/ #chefchai #kalo #hawaiianfood #luau #waikiki #hawaiian

Take a look at the list of ingredients on the back of almost any ultra-processed packaged food and you are likely to find palm oil or its derivatives as an ingredient. Its presence is just as ubiquitous in cosmetics and personal care products.  The consequences of the excessive use of palm oil are far-reaching and impact more than just our health. In this episode, my co-host James Connolly is talking with Jocelyn Zuckerman, author of Planet Palm:  How Palm Oil Ended Up in Everything - and Endangered the World. Jocelyn and James dive deep into the history of the palm oil industry and how it came to be in everything, exploring the devastation of natural habitats, corporate corruption, and how many of these practices continue today. Join them in this enlightening conversation as they discuss: -Jocelyn's connection to Nina Teicholz and her inspiration for the book -The effect of land grabs in Africa in the aftermath of the 2008 economic crisis -How Liberia was founded and the palm oil industry there -The brief summary of Unilever's violent past from Sunlight Soap to enslaving native populations  -How the palm oil trade replaced the slave trade after it was outlawed in 1807 -How growing palm oil trees started as a way to alleviate poverty -The processing oil palm and stats on palm oil usage -Major brands that use a lot of palm oil -The perspective of poachers -The connection between what's happening in the palm oil industry with other commodity industries -Tragic stories of modern-day slavery in the agriculture industry -The current practice of using prisoners as farmworkers and the effect it has on prison sentences  While topics like this can seem overwhelming and discouraging, I encourage my listeners to see the links below for ways you can find out more and take action. Resources: Books & Articles: The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet by Nina Teicholz Selections of Jocelyn's articles in Gourmet Magazine here, here, & here Selections of Jocelyn's articles in On Earth Magazine here, here, & here Lord Leverhulme's Ghosts: Colonial Exploitation in the Congo by Jules Marchal The World for Sale by Javier Blas & Jack Farchy Merchants of Grain by Dan Morgan The Secret Life of Groceries: The Darkside of the American Supermarket by Benjamin Lorr The Sum of Us: What Racism Costs Everyone and How We Can Prosper Together by Heather McGee Homegoing by Yaa Gyasi The Warmth of Other Suns and Caste by Isabel Wilkerson How Beautiful We Were by Imbolo Mbue Black Boy and The Man Who Lived Underground by Richard Wright Articles on prisoners used as farm labor here and here Websites for Info & Action: National Resources Defence Council Chain Reaction Research Mighty Earth   Rainforest Action Network No White Saviors   Other Resources: Natural Habitats Palm Oil James's podcast with Benjamin Lorr: Sustainable Dish Episode 127 Behind the Bastards Podcast   Connect with [Guest]: Website: Jocelyn Zuckerman Instagram: @jocelynzuck LinkedIn: Jocelyn Zuckerman Twitter: @jocelynzuck *** Episode Credits: Thank you to all who've made this show possible. Our hosts are Diana Rodgers, Lauren Manning, and James Connelly. Our producer is Meg Chatham, and our editor is Emily Soape. And of course, we are grateful for our sponsors, Patreon supporters, and listeners.

Host Anne Lee sits down with the Owner and Chef of Fête, Robynne Maii. This Hawaii/Brooklyn Hapa Baby Restaurant located in the heart of Chinatown shares a brasserie feel with a laid-back island sensibility. Fête is rooted in the local farm-to-table movement – a place where seasonality and culinary tradition are celebrated in tandem. A few of the items Chef Maii cooks up for Anne includes a delicious Lamb/Sausage Cavatelli with fresh lamb from the Big Island, Korean Hanger Steak with Ginger Scallion Fried Rice, Kauai Prawns, and more! Born and raised in Honolulu, Robynne Maii is the Chef and Owner of the award winning restaurant – Fête. Maii has a culinary and pastry arts degree from KCC in Hawaii, a dance degree from Middlebury in Vermont and a master in food studies from NYU. She began her culinary adventure at 3660 on the Rise, cooking under Chef Russell Siu and Padovani's Bistro and Wine Bar, where she traditioned to full-time pastry cook. In 1999, she moved to New York City where she worked at Union Pacific and at the Waldorf-Astoria Hotel in their pastry banquet kitchen. She also worked for Gourmet Magazine and has been a cookbook judge for their prestigious James Beard Foundation Awards since 2004. Chef Maii returned to Hawaii to open Fête in 2015 – where classic techniques meet island flavors and ingredients at their best. For more information on Fête, visit fetehawaii.com

We are excited today to have Nina Teicholz joining us as our guest. Nina is a science journalist and the author of the New York Times bestseller, The Big Fat Surprise, which upended the conventional wisdom on dietary fat, especially saturated fat, and spurred a new conversation about whether these fats cause heart disease.  Named a “Best Book” of the year by the Economist, the Wall Street Journal, and Mother Jones, among others, it continues to be called a must-read for anyone seeking to understand the amazing story of how we came to believe fat is bad for health and what a better diet might look like. Nina is also the founder of the Nutrition Coalition, a non-profit that works to ensure that government nutrition policy is transparent and evidence-based. It is work for which she has been asked to testify before the U.S. Department of Agriculture and the Canadian Senate.  Nina is a graduate of Stanford and Oxford Universities and previously served as associate director of the Center for Globalization and Sustainable Development at Columbia University. Nina lives in New York City with her husband and two sons. As a journalist in the early 2000s, while Nina was doing a series of investigative pieces for Gourmet Magazine, they assigned her a magazine story to look into trans-fats. Although she had no idea what trans-fats were at the time, she took the piece on, and interviewed people about trans-fats. What surprised her was that when she started talking to research scientists, she discovered that as early as the 1970s, people had already started talking about the potential dangers of trans-fats. Nina was told about the researcher’s experiences of attempts to get their research suppressed or of people yelling at them and trying to intimidate them off the stage when they spoke about their findings at meetings.  Be sure to stay tuned today to hear Nina’s story and learn about the science and politics of saturated fats, the dangers of vegetable oils, and the history of how we came to believe that fat is bad for health. IN THIS EPISODE YOU WILL LEARN: Nina explains how she became interested in determining how the paradigm shifted in the 1950s regarding the quality of fats recommended to the nation. Nina talks about the politics of science. The theme that inspired Nina to write her New York Times bestselling book, The Big Fat Surprise. The profound and tragic influence that Ancel Keys had on our nation, the food industry, and people’s health. The tipping point that occurred when the food giants and the processed food industry started getting involved in some of the private organizations, like the American Heart Association, who before that time, used to be far more objective. The conflict of interest that exists with institutions like the American Heart Association and the American Diabetes Association. The challenges related to the shifting diet paradigm. Why nutrition has become so politicized over time. Nina talks about the struggles she has had as a journalist, and with the group that she founded, in trying to have some influence over the dietary guidelines. The cognitive dissonance around people not being willing to entertain the possibility that they should question dogma. The criticism and hostility leveled at Nina for her alternative viewpoint in the work she does. The importance of the US Dietary Guidelines, and what went wrong with them. How Nina’s research has impacted what she eats. Connect with Cynthia Thurlow Follow on Twitter, Instagram & LinkedIn Check out Cynthia’s website  Connect with Nina Teicholz Nina’s website On Twitter         The Nutrition Guidelines Website

⭐️ Nina Teicholz is a highly respected investigative journalist and reporter who has worked for NPR and regularly been featured in publications including The New York Post, Gourmet Magazine, Men's Health, The Washington Post, The New Yorker and more.  Nina is also an author whose book "The Big Fat Surprise: Why Butter Meat and Cheese Belong in a Healthy Diet" has become a seminal work in the keto community.  Her research has uncovered many issues that where created with poorly executed dietary research; research that is often the result of strategic manipulation influenced with funding from large food and drug corporations.  Nina has been challenging the results of these bad studies which have become the dietary dogma ingrained in our culture.  Nina has been an outspoken leader when it comes to making positive changes to the nutritional guidelines of the nation as well as taking on the powerful lobbying groups who benefit financially with the current guidelines and the declining health of the population.  As a part of Nina's mission to create change and replace diet myth with nutrition fact, she created The Nutrition Coalition to educate people on dietary research, inform people of the policies in government that affect the health of the people, and to make changes in the government and national policies themselves.To follow Nina Teicholz and become a member of the Nutrition Coalition, check out the links below:

Ruth Reichl reads a selection of Letters to the Editor from Thanksgiving issues of Gourmet Magazine, with sound design and music composition from Tim Karplus. Ruth Reichl was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. She has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. In 2014 she published her first novel: Delicious! Ms. Reichl has been honored with 6 James Beard Awards. Tim Karplus has been working as a professional musical jack-of-all-trades in Portland, Oregon for the last 9 years. When he's not playing guitar, bass, drums or keyboards with noted Portland acts such as Haley Johnsen, The Weather Machine, and Anna Tivel, Tim can be found teaching music lessons, writing songs, and producing recordings at various studios in the greater Portland area. Currently, Tim is working on a solo record while sound-mixing for the Storybound podcast. This episode is brought to you by Chanel. A visionary woman who's influence on the arts continues even today, Gabrielle Chanel created her life and her legend on her own terms. Discover her story at insidechanel.com. Storybound is hosted by Jude Brewer and brought to you by The Podglomerate and Lit Hub Radio. Let us know what you think of the show on Instagram and Twitter @storyboundpod. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us as our very own Ken Smusyiak sits down with Tom Ryan and Jeff Sinelli for our inaugural 2020 virtual Innovate State! They discuss the food business, how they got started, & what it’s like to persevere — & thrive!Tom Ryan is an amalgam of many things. He is a food scientist, earning his bachelor’s, master’s, & doctorate in flavor & fragrance chemistry from Michigan State University. In 2007, Smashburger was born, becoming an industry icon for quality, growth, and business acumen. Smashburger has been named twice by Forbes as “America’s Most Promising Company,” has won countless local awards for best burgers, and earned Tom a spot on Gourmet Magazine’s ”25 Top Food Entrepreneurs of the Last 25 Years” list.Jeff Sinelli serves as Founder, CEO, & Chief Vibe Officer of Sinelli Concepts and its subsidiaries. He is the creator of growing iconic brands, including Which Wich? Superior Sandwiches; Genghis Grill; Paciugo Gelato & Caffè; Burguesa Brands; and Supernova Coffee—concepts that have grown domestically & internationally to nearly 1,000 locations.

This is the twenty-seventh episode of "Talking with Authors" by HEC Media and HEC Books. We're a program dedicated to speaking with some of the best selling authors around, covering many different genres.We’re very excited to be able to come back to you after an unplanned hiatus due to the Coronavirus Pandemic of 2020. Since no authors were able to travel, and our partners at the St. Louis County Library and Left Bank Books were physically closed in the early days of social distancing, we were unable to conduct many of the scheduled interviews that we had planned. But, after the initial weeks of the global shutdown, we were able to set up remote video interviews with many authors. And in the coming weeks, we’ll be providing you with the audio of these interviews. Now sound quality may be slightly different than our previous podcasts, but they all still contain the great content that you’ve come to expect. Our guest this time is renown restaurant critic and former editor of Gourmet Magazine Ruth Reichl. We spoke with her via Zoom in May of 2020 about her latest memoir “Save Me The Plums” published by Random House.Her previous memoirs have been translated into 18 different languages and published all around the world. Considering her impact on food media, it’s no wonder so many people want to know more about her experiences. She’s been blazing new trails throughout her career, from her writings in the New York Times to her tenure as editor for Gourmet Magazine. We’ll learn a little about her current documentary project exploring Covid-19’s impact on the food industry, get her insights into the future of food media, and hear quite a few stories from her latest book on this edition of Talking With Authors from HEC Media and HEC Books.HEC Media is a production company out of St. Louis, Missouri. With the help of independent bookstore Left Bank Books and St. Louis County Library, we are able to sit down with these amazing writers and thought leaders to discuss their work, their inspiration, and what makes them special. You can watch video versions of most of our interviews at hecmedia.org. Producer – Julie Winkle Host - Magazine Heather Hughes Huff Video Editor – Peter Foggy Audio Editor- Paul Langdon Production Support - Christina Chastain HEC Media Executive Director - Dennis Riggs Talking with Authors Podcast Executive Producer - Christina Chastain Podcast Producer – Paul Langdon Podcast Host - Rod Milam You can follow us on all social media platforms. Just search for "Talking with Authors": Facebook Page: https://www.facebook.com/talkingwithauthors Instagram: https://www.instagram.com/talkingwithauthors Twitter: https://twitter.com/TalkingwAuthors

Nick Kokonas on Resurrecting Restaurants, Skin in the Game, and Investing | Brought to you by ShipStation and Helix Sleep. More on both below."It remains to be seen, of course, whether or not this works. But what I didn't want to do was wait to see what happened." — Nick KokonasNick Kokonas (IG: @nkokonas, TW: @NickKokonas) is the co-owner and co-founder of The Alinea Group of restaurants, which includes Alinea, Next, The Aviary, Roister, St. Clair Supper Club, and The Aviary NYC.Alinea has been named the Best Restaurant in America and Best Restaurant in The World by organizations and lists as diverse as The James Beard Foundation, World's 50 Best, TripAdvisor, Yelp, Gourmet Magazine, and Elite Traveler. His restaurants have won nearly every accolade afforded to them.Nick has been a subversive entrepreneur and angel investor since 1996. He spent a decade as a derivatives trader, has co-written three books, and believes in radical transparency in markets and business. As an outsider to the restaurant industry, Nick's approach to the business of restaurants is markedly innovative, and he has been featured in Businessweek, Fast Company, The New York Times, Forbes, and Crain's Chicago Business, among other publications. He has given talks on innovation, entrepreneurship, and experience design across the country.He is also the founder and CEO of Tock, Inc, a reservations and CRM system for restaurants with more than 10M diners and clients in more than 30 countries. Tock also recently launched a to-go platform, which has helped restaurants pivot to fulfill pickup and delivery orders.This episode is brought to you by ShipStation. Do you sell stuff online? Then you know what a pain the shipping process is. Whether you’re selling on eBay, Amazon, Shopify, or over 100 other popular selling channels, ShipStation was created to make your life easier. ShipStation lets you access all of your orders from one simple dashboard, and it works with all of the major shipping carriers, locally and globally, including FedEx, UPS, and USPS. The Tim Ferriss Show listeners get to try ShipStation free for 60 days by using promo code TIM. There’s no risk and you can start your free trial without even entering your credit card info. Just visit ShipStation.com, click on the microphone at the top of the homepage, and type in TIM!This podcast episode is also brought to you by Helix Sleep! Helix was selected as the #1 best overall mattress pick of 2020 by GQ Magazine, Wired, Apartment Therapy, and many others. With Helix, there’s a specific mattress for each and everybody’s unique taste. Just take their quiz—it takes just two minutes to complete—that matches your body type and sleep preferences to the perfect mattress for you. They have a 10-year warranty, and you get to try it out for a hundred nights, risk free. They’ll even pick it up from you if you don’t love it. And now, to my dear listeners, Helix is offering up to 200 dollars off all mattress orders and two free pillows at HelixSleep.com/TIM.***If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests.For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim’s email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Interested in sponsoring the podcast? Please fill out the form at tim.blog/sponsor.Discover Tim’s books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferriss

Ruth Reichl has been a game-changer in the world of food since the 1970's, when she was part of a cooks' collective in Berkeley, CA.  From there she created an almost legendary career as Food Editor of The LA Times, as Restaurant Critic of The NY Times, and as Editor in Chief of Gourmet Magazine. Ruth is a beloved author, memoirist, winner of several James Beard Awards, and everything about her approach to food has been unique and inspiring. She is a thought-leader and food advocate, but ultimately she is a storyteller who cares as deeply about the people who grow our food as the people who cook it. Ruth joins author and chef Rozanne Gold, in the first remote recording for "One Woman Kitchen", to share her inspiring and endearing story. Ruth shares how she first honed her skills as a chef at only 7 years old, about how writing a cookbook at age 21 was her way through the kitchen door, how fearlessness and happiness served as her most important strength, and how nothing mattered more to her than cooking dinner for her husband and son.  

Ruth Reichl has been a game-changer in the world of food since the 1970's, when she was part of a cooks' collective in Berkeley, CA.  From there she created an almost legendary career as Food Editor of The LA Times, as Restaurant Critic of The NY Times, and as Editor in Chief of Gourmet Magazine. Ruth is a beloved author, memoirist, winner of several James Beard Awards, and everything about her approach to food has been unique and inspiring. She is a thought-leader and food advocate, but ultimately she is a storyteller who cares as deeply about the people who grow our food as the people who cook it. Ruth joins author and chef Rozanne Gold, in the first remote recording for "One Woman Kitchen", to share her inspiring and endearing story. Ruth shares how she first honed her skills as a chef at only 7 years old, about how writing a cookbook at age 21 was her way through the kitchen door, how fearlessness and happiness served as her most important strength, and how nothing mattered more to her than cooking dinner for her husband and son.

It’s a double dose of Ruth Reichl! We dipped into the Cherry Bombe Jubilee archive to bring you two great moments with the legendary editor and author. First up, Ruth reads from her most recent book, Save Me The Plums, a memoir of her time at the helm of Gourmet Magazine. In the second half of the show, Ruth talks to Chef Ruth Rogers of the iconic River Cafe in London, as well as head chef Sian Owen, from one of Jubilee’s keynote conversations. Plus, find out why Kristin Nelson of the Ardent Homesteader in Arden, New York, thinks Karen Washington from Rise & Root Farm is the Bombe!Thank you to Ecole Ducasse culinary school and the wines of Rioja for supporting our show.

This week, our guest needs no introduction. Matt Hranek is the founder of the William Brown Project, editor of WM Brown magazine, a creative director, photographer, author of A Man & His Watch and a self-confessed ‘street hustler’, to boot. In other words, he’s about as busy a figure in indie menswear as it gets. Aleks caught up with him a few weeks ago at Pitti Uomo, to talk about his early career in photography, his move from mainstream media to independent publishing, and to contemplate the power of being niche.We hope you enjoy the episode, please do review us if so and give us a follow on Instagram @handcutradio.***HandCut Radio is proud to be sponsored by Thomas Mason, an historic mill that’s been supplying famous designers, shirtmakers and tailors with world class shirting fabrics since 1796.***Show Notes:Matt Hranek | Instagram[03:52] Yolanda Edwards[05:46] St JOHN Restaurant[14:52] Condé Nast Traveler [15:07] Guess Jeans[15:22] ELLE Magazine[20:36] Gourmet Magazine[20:37] Hooks & Bullets Magazine[22:48] New Yorker Magazine[22:49] The Economist Magazine[24:38] A Man & His Watch Book[25:44] Rolex Datejust[25:46] James Bond Rolex Submariner[25:56] Omega Speedmaster[28:44] Levis 501[28:53] Grenfell, England[28:59] Drake’s[35:29] Thom Browne[36:48] Dunhill[38:25] Horst P. Horst---HandCut Radio is produced by Birch, a London based creative agency. Our theme music is by Joe Boyd.

I'm pinching myself, because Ruth Reichl -- former editor-in-chief of Gourmet Magazine, author of countless books (including "Tender at the Bone," "Comfort Me with Apples," "Garlic and Sapphires," and "Save Me The Plums), and the former food critic for both the L.A. Times and The New York Times -- is my patient today on Lunch Therapy. We cover her childhood in Greenwich Village, growing up with a mentally ill mother, learning to cook as a means of survival, and her resistance to being taken care of as an adult and how that informed her job as a restaurant critic. We also cover the role of criticism in general, why Alice Waters is such a polarizing figure, the heightened nature of her stories, knowing MFK Fisher and James Beard, and where she likes to eat in L.A. See acast.com/privacy for privacy and opt-out information.

Sara Moulton is one of the food world’s most beloved chefs, authors and personalities, with a career spanning 4 decades and boasting more than 1,500 television episodes, as well as a tenure as executive chef for Gourmet Magazine.  Not to mention "Cooking Live" on the Food Network, "Sara’s Weeknight Meals", and "Milk Street Radio". Sara shared her journey with author and chef Rozanne Gold, including her quite unusual path to culinary school which culminated from which she graduated graduating second in her class; about her decision to choose children over the restaurant business; her unique relationship with none other than Julia Child; and why she credits her mother, her great study habits, and a love of soup as keys to her unparalleled success. This is Sara’s fantastic story.

Sara Moulton is one of the food world’s most beloved chefs, authors and personalities, with a career spanning 4 decades and boasting more than 1,500 television episodes, as well as a tenure as executive chef for Gourmet Magazine.  Not to mention "Cooking Live" on the Food Network, "Sara’s Weeknight Meals", and "Milk Street Radio". Sara shared her journey with author and chef Rozanne Gold, including her quite unusual path to culinary school which culminated from which she graduated graduating second in her class; about her decision to choose children over the restaurant business; her unique relationship with none other than Julia Child; and why she credits her mother, her great study habits, and a love of soup as keys to her unparalleled success. This is Sara’s fantastic story.

One of our favorite conversations this year was with Ruth Reichl, the legendary food journalist and former editor of Gourmet Magazine. In her newest book Save Me the Plums, Ruth talks about the wild 10 years she spent at Condé Nast and the traumatic folding of the beloved magazine. She joined Amanda and Daniel in Eater's studios to dish on the changing world of food media. Guests: Ruth Reichl (@RuthRecihl) Hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater Produced by: Martha Daniel (@martha_c_daniel) More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ruth Reichl is an award-winning journalist, honored with six James Beard Awards for her journalism, magazine feature writing, and criticism. Her latest book, “Save Me the Plums,” chronicles her groundbreaking tenure as editor in chief of Gourmet Magazine. The book is also a commentary on the revolutionary world of food from 1999 to 2009.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the Impossible Burger, congestion taxes, brick & mortar book shops, women in hospitality and Duchess Meghan Markle. Our guests for The Weekly Grill are Erin Fairbanks and Lizzy Young. Erin Fairbanks is a partner at GROUT, a project development consultancy delivering resources needed to convert an idea, thought or plan into an actual project with the potential to deliver impact and create new value for society. She is also a co-founder of Women in Hospitality United and the founder of BKBF Productions and Ladies Night, a monthly event bringing women together to explore leadership and workplace empowerment. Her primary areas of interest are: women's empowerment, sustainable food systems, racial justice and palliative care. Erin was also the Executive Director of Heritage Radio Network from 2012 to 2016. Lizzy Young founded lizzyoung bookseller in January 2012. She was previously an assistant editor at Gourmet Magazine and a pastry chef before ending up in the rare book world. She believes that culinary books give you a window into the cultural narrative of the specific time and place in which the book was composed and you can currently find her minding her “brick & mortar" book shop, Lizzyoung Bookseller, in Cobble Hill, Brooklyn. The Main Course is powered by Simplecast.

In this episode with Chef Deb Paquette, we discuss: How helping people is what drives Chef Paquette. Identifying those who are with you for more than just the job, and helping them through their career. Discovering mentors through books. Working in the industry for others for at least 5 years before trying to open your own restaurant. You've got to make sure its what you want to do, plus you gain more clarity over time. Understanding that not everyone has the same experience as you. What might be common sense for you is not common sense for everyone. How to show someone the right way to do something. Approaching angry tables with positive energy. The key to good to communication is asking questions and listening. Understanding value in an industry of small margins. The significance of trusting and believing in your people. Learning that not everyone is going to love your style and to not take it personally.  Don't let the negative reviews get you down. How to defuse awkward and difficult guest. Taking jobs early on that will teach you about management, systems, and structure. A female potty mouth's opinion on #metoo. Chef Deb Paquette has been working in Nashville for 30+ years. After graduating form the culinary institute of America, she became the first woman in TN to qualify as a certified executive chef.  She's won countless awards and accolades and was the chef/owner of Zola – named in Gourmet Magazine as one of the Top Sixty Restaurants in the United States. IN 2012 Chef Deb came out a short lived retirement to join forces with 4-Top hospitality as Executive chef at ETCH. Four years later the partnership opened a second location, ETC. Show notes… Favorite Success Quote or Mantra. "You need work ethic and to be a nice person." Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work Ethic. Humor. What is your biggest weakness? Patience. What's one question you ask or thing you look for during an interview? "Do you you play nice with others?" What's a current challenge? How are you dealing with it? The lack of work ethic from the new generation. Share one code of conduct or behavior you teach your team. Communicate everything. If you don't know the answer to something, ask. If you did something wrong, tell me. What is one uncommon standard of service you teach your staff? Being knowledgable servers. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  On Food and Cooking: The Science and Lore of the Kitchen The New One Minute Manager Share an online resource or tool. The Google Machine What's one piece of technology you've adopted in your restaurant and how has it influence operations? vitamix cvap If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? If you're not having fun, dont do it. be Be happy. Eye contact. Love your family. Contact Info ETCH ETC Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Deb Paquette for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In 'My Kitchen Year ' former Gourmet editor Ruth Reichl talks about how cooking helped her to find herself again after she lost her job. See acast.com/privacy for privacy and opt-out information.

Please join Fran Lewis August 23 at 4 PM EST  3PM CST 2PM MT 1 PM PST when she welocme John Lescroart a New York Times bestselling author of nineteen novels, including most recently BETRAYAL, which is the fourteenth book in the San Francisco based Dismas Hardy/Abe Glitsky series, a stand-alone Wyatt Hunt novel entitled THE HUNT CLUB and a couple of Sherlock Holmes pastiches: SON OF HOLMES and its sequel, RASPUTIN'S REVENGE. His books have been translated into seventeen languages in more than seventy-five countries, and his short stories have been included in many anthologies.Outside of the book world, John loves to cook. His original recipes have appeared in Gourmet Magazine and in the cookbook “A Taste of Murder.” (He also wrote the forward to Francine Brevetti's paean to the famous San Francisco eatery Fior d'Italia entitled The Fabulous Fior: 100 Years in an Italian Kitchen.) Sandra Elrod will be opening up the chatroom and phone lines .

Gerald Asher joins Mark and Francis to discuss his years as wine writer at Gourmet Magazine and his new book, A Vineyard in My Glass. They talk a lot about the importance of place when it comes to wine and Francis even makes Gerald Asher ...

This week we meet the woman behind the wine guide considered by most to be the most comprehensive ever published. England's Jancis Robinson, author of The Oxford Companion to Wine. Jane and Michael Stern are visiting Dave's Carry-Out in Charleston, SC, and Gourmet Magazine's John Willoughby introduces us the restaurants of Istanbul.Broadcast dates for this episode:January 10, 2009 (originally aired)January 2, 2010 (rebroadcast)

This weeks it's the intersection of food and international relations with Chris Fair, author of Cuisines of the Axis of Evil and Other Irritating States: A Dinner Party Approach to International Relations. Jane and Michael Stern are eating cream puffs at Butler's Donuts in Somerset, MA and Gourmet Magazine's John Willoughby brings us their picks of America's legendary restaurants.Broadcast dates for this episode:October 18, 2008