Podcast appearances and mentions of Helen Rosner

In this episode, Jenée is joined by Helen Rosner, an award-winning staff writer at The New Yorker. Together, they answer questions from listeners in serious conundrums. Do you tell your grieving sister-in-law that your now-deceased brother cheated on her years ago?  Are you allowed to punish a child you're babysitting when they're being an extremely picky eater? And how do you support your wife's health journey without getting bacon grease all over you?    Want more Dear Prudence? Subscribe to Slate Plus to immediately unlock weekly bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of our show page. Or, visit slate.com/prudie-plus to get access wherever you listen. This week's podcast is produced by Jenée Desmond Harris, Maura Currie, and Daisy Rosario, with special thanks to Anuli Ononye and Sophie Summergrad. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Jenée is joined by Helen Rosner, an award-winning staff writer at The New Yorker. Together, they answer questions from listeners in serious conundrums. Do you tell your grieving sister-in-law that your now-deceased brother cheated on her years ago?  Are you allowed to punish a child you're babysitting when they're being an extremely picky eater? And how do you support your wife's health journey without getting bacon grease all over you?    Want more Dear Prudence? Subscribe to Slate Plus to immediately unlock weekly bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of our show page. Or, visit slate.com/prudie-plus to get access wherever you listen. This week's podcast is produced by Jenée Desmond Harris, Maura Currie, and Daisy Rosario, with special thanks to Anuli Ononye and Sophie Summergrad. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Jenée is joined by Helen Rosner, an award-winning staff writer at The New Yorker. Together, they answer questions from listeners in serious conundrums. Do you tell your grieving sister-in-law that your now-deceased brother cheated on her years ago?  Are you allowed to punish a child you're babysitting when they're being an extremely picky eater? And how do you support your wife's health journey without getting bacon grease all over you?    Want more Dear Prudence? Subscribe to Slate Plus to immediately unlock weekly bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of our show page. Or, visit slate.com/prudie-plus to get access wherever you listen. This week's podcast is produced by Jenée Desmond Harris, Maura Currie, and Daisy Rosario, with special thanks to Anuli Ononye and Sophie Summergrad. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Jenée is joined by Helen Rosner, an award-winning staff writer at The New Yorker. Together, they answer questions from listeners in serious conundrums. Do you tell your grieving sister-in-law that your now-deceased brother cheated on her years ago?  Are you allowed to punish a child you're babysitting when they're being an extremely picky eater? And how do you support your wife's health journey without getting bacon grease all over you?    Want more Dear Prudence? Subscribe to Slate Plus to immediately unlock weekly bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of our show page. Or, visit slate.com/prudie-plus to get access wherever you listen. This week's podcast is produced by Jenée Desmond Harris, Maura Currie, and Daisy Rosario, with special thanks to Anuli Ononye and Sophie Summergrad. Learn more about your ad choices. Visit megaphone.fm/adchoices

Buckle UP listeners because a monster has been unleashed. Molly presents her treatise on these cold, hardened drips as well as her top tip for enjoying a hospital stay. The IceKing Cometh as we debate the physics of keg stands and are molded and crushed into assorted shards because we're as predictable as a broken ice dispenser. “The good ice” Helen Rosner's NYer pieceMolly's Now but Wow! - Rostam Batmanglij's Half-Light Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Today Virginia is chatting with Helen Rosner. Helen is a staff writer at The New Yorker. She has been covering food for more than a decade as a writer and editor, and won a 2024 James Beard Award for her weekly restaurant-review column, The Food Scene. She is an expert on sandwiches and many other important subjects. And I had the absolute pleasure of chatting with Helen last month at Books Are Magic in Brooklyn (hi Emma Straub thank you so much for having us!!), at a live event to celebrate the paperback release of Fat Talk. (They should still have a few signed copies in stock if you need one!)We talked about the book, of course, but we talked about so many other fat- and food-adjacent topics, that I knew I wanted to bring it to you as a podcast episode.(Bear with some imperfect audio, since we weren't recording with our usual set-up — but Tommy worked his magic as usual so it's still highly listen-to-able!)If you find today's episode valuable, please consider supporting our work with a paid subscription!Guest interviews are always free on Burnt Toast, but paid subscriptions enable us to pay guests for their time, labor and expertise. (This is extremely rare in the world of podcasting, but key to centering marginalized voices!)To tell us YOUR thoughts, and to get all of the links and resources mentioned in this episode, as well as a complete transcript, visit our show page.If you want more conversations like this one, please rate and review us in your podcast player! And become a paid Burnt Toast subscriber — subscriptions are just $7 per month! —to get all of Virginia's reporting and bonus subscriber-only episodes. And don't forget to check out our Burnt Toast Podcast Bonus Content! Disclaimer: You're listening to this episode because you value my input as a journalist who reports on these issues and therefore has a lot of informed opinions. Neither my guest today nor I are healthcare providers, and this conversation is not meant to substitute for medical or therapeutic advice.FAT TALK is out in paperback! Order your signed copy from Virginia's favorite independent bookstore, Split Rock Books (they ship anywhere in the US!). Or order it from your independent bookstore, or from Barnes & Noble, Amazon, Target, or Kobo or anywhere else you like to buy books. You can also order the audio book from Libro.fm or Audible.CREDITSThe Burnt Toast Podcast is produced and hosted by Virginia Sole-Smith and Corinne Fay. Follow Virginia on Instagram, Follow Corinne  @SellTradePlus, an Instagram account where you can buy and sell plus size clothing and subscribe to Big Undies.Our theme music is by Farideh.Tommy Harron is our audio engineer.Thanks for listening and for supporting anti-diet, body liberation journalism.  This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe

This week, we're all about community and coming together for the holidays. First, we talk to Lisa Kyung Gross, founder of The League of Kitchens, a unique cooking school where women from all over the world,  welcome you into their homes and teach you how to make one of their family recipes. She talks about the delicious recipes she has collected in her new book, The League of Kitchens Cookbook: Brilliant Tips, Secret Methods & Favorite Family Recipes from Around the World.  She leaves us with an Afghan recipe for Cake Jawari, a delicious yellow cake with rosewater and cardamom. Then, The New Yorker's food writer Helen Rosner stops by the studio with treats and ideas for your last-minute gifts.Broadcast dates for this episode:December 20, 2024 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show.

We are so excited to chat with photo director/visual cultural commentator/incredible Instagram follow Emily Keegin about her Thingies! Also: some thoughts on where to get your gift guides this year, should you not be overwhelmed with them already. Thank you for respecting our decision not to do 2024 gift guides! If you want past installments, we have five year's worth here. For the freshest stuff, check out Helen Rosner's for the New Yorker, Goop (the modern Neiman Marcus catalog?), Caroline Moss of Gee Thanks!, Alisha Ramos of Downtime, T mag, The Strategist's searchable Gift Scout, and a roundup of Substack gift guides from last year (that'll point you toward this year's too, certainly).  Emily's Thingies include Thomas Tallis polychoral music from the 1500s (Fifty Shades–coded?), spraying perfume or hand sanitizer on your armpits and vodka on your clothes, passionfruit, Madness, Rack, and Honey by Mary Ruefle, and scrolling through someone else's Instagram feed. What are your Thingies lately? Please share with us at podcast@athingortwohq.com, @athingortwohq, our Geneva, or our Substack comments! Hire with Indeed and get a $75 sponsored job credit when you use our link. Learn from the best with MasterClass and get up to 50% off when you use our link. YAY.  

Merriam-Webster's Word of the Day for October 24, 2024 is: garnish • GAHR-nish • verb To garnish food or drink is to add decorative and tasty touches to it, such as a spiral of lemon peel. // Aditi likes to garnish her mashed potatoes with chives and a dollop of sour cream. // Slivers of dark chocolate garnished the cake. See the entry > Examples: “For the more modern power diner, attuned to the virtuous aesthetics of wellness, there's a suite of blended juices served in slim-stemmed wine glasses, each garnished with a floating edible flower, and an airy hummus made of whipped sunflower seeds, served with a rainbow of crudités on a bed of ice.” — Helen Rosner, The New Yorker, 21 Apr. 2024 Did you know? When it comes to meanings, garnish giveth, and garnish taketh away. To garnish something is to decorate it, embellish it, give it that extra bit of culinary or designer flair—say, a sprig of parsley or a string of garland. In decidedly different contexts, however, to garnish something—such as the wages of someone who is in debt—is to take it by legal authority. How did this word come to have such opposite meanings? The answer lies in garnish's Anglo-French root, garnir, which has various meanings including “to give notice or legal summons” and “to decorate.” Before wages were garnished, the debtor would be served with a legal summons or warning. The legal sense of garnish now focuses on the taking of the wages, but it is rooted in the action of furnishing the warning.

On this week's show, the hosts revisit Beetlejuice (1988), the seminal film that marked Tim Burton's arrival onto the scene as a sort of grim fairy tale teller. 36 years later, the director and much of the original cast return for its sequel, Beetlejuice Beetlejuice, a surprisingly sincere tale about the nature of death and grieving. Or, is it a total mess?‌‌ The hosts discuss. Then, the three dive into English Teacher,‌‌ a hilarious new FX‌ series in which Brian Jordan Alvarez (previously known for online comedies like The Gay and Wondrous Life of Caleb Gallo)‌ plays Evan Marquez, a high school English teacher in Austin, Texas. Finally, chat podcasts (like the one you're listening to right now)‌ are like dating and improv – to work, they necessitate a certain level of chemistry, intimacy, and vulnerability. The hosts are joined by New York Times culture critic Reggie Ugwu to discuss his recent piece, “What Makes Good Chemistry?‌ For Chat Podcasts, It's Fundamental,”‌ as well as the Gabfest's early days, the hosts first impressions of one another, and how they went about building their own unique rapport.  In the exclusive Slate Plus segment, Julia joins last week's productivity discourse and widens its scope, and the hosts discuss the nature of “hacking life” and how our relationship to productivity reflects current American ideals.  Email us at culturefest@slate.com.  Endorsements: Dana:‌ A‌ spice shop that's been in the news:‌ Penzeys Spices, in Pittsburgh. Check out Helen Rosner's 2018 piece on the shop for The New Yorker, as well as Penzey's sweet and spicy Cake Spice. Steve: Howard's End, a novel by E.M. Forster. Julia: A‌ two-parter:‌ (1) The single best piece of criticism about Avatar:‌ The Way of Water, performed by English Teacher cast member Jordan Firstman (it's the second slide in the Instagram reel). (2)‌ Season 8, episode 5 of Frasier entitled ‌“Taking Liberties.”‌ Victor Garber is a hilarious guest star – this is Frasier at his best. Podcast production by Jared Downing. Production assistance by Kat Hong. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's show, the hosts revisit Beetlejuice (1988), the seminal film that marked Tim Burton's arrival onto the scene as a sort of grim fairy tale teller. 36 years later, the director and much of the original cast return for its sequel, Beetlejuice Beetlejuice, a surprisingly sincere tale about the nature of death and grieving. Or, is it a total mess?‌‌ The hosts discuss. Then, the three dive into English Teacher,‌‌ a hilarious new FX‌ series in which Brian Jordan Alvarez (previously known for online comedies like The Gay and Wondrous Life of Caleb Gallo)‌ plays Evan Marquez, a high school English teacher in Austin, Texas. Finally, chat podcasts (like the one you're listening to right now)‌ are like dating and improv – to work, they necessitate a certain level of chemistry, intimacy, and vulnerability. The hosts are joined by New York Times culture critic Reggie Ugwu to discuss his recent piece, “What Makes Good Chemistry?‌ For Chat Podcasts, It's Fundamental,”‌ as well as the Gabfest's early days, the hosts first impressions of one another, and how they went about building their own unique rapport.  In the exclusive Slate Plus segment, Julia joins last week's productivity discourse and widens its scope, and the hosts discuss the nature of “hacking life” and how our relationship to productivity reflects current American ideals.  Email us at culturefest@slate.com.  Endorsements: Dana:‌ A‌ spice shop that's been in the news:‌ Penzeys Spices, in Pittsburgh. Check out Helen Rosner's 2018 piece on the shop for The New Yorker, as well as Penzey's sweet and spicy Cake Spice. Steve: Howard's End, a novel by E.M. Forster. Julia: A‌ two-parter:‌ (1) The single best piece of criticism about Avatar:‌ The Way of Water, performed by English Teacher cast member Jordan Firstman (it's the second slide in the Instagram reel). (2)‌ Season 8, episode 5 of Frasier entitled ‌“Taking Liberties.”‌ Victor Garber is a hilarious guest star – this is Frasier at his best. Podcast production by Jared Downing. Production assistance by Kat Hong. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, our friends Dan Pashman, host of 'The Sporkful' podcast and author of the new cookbook 'Anything's Pastable,' and Helen Rosner, staff writer at The New Yorker and author of the newsletter 'The Food Scene,' go all in on food in another round of our favorite game: Burden or Delight.Plus, producer Anna Bauman adventured to Indianapolis this week to see the total solar eclipse. We listen to what it was like to stop and wonder at our sky.]]>

Jason Hammel is the executive chef and owner of award-winning Lula Cafe in Chicago's Logan Square neighborhood. Jason grew up in New Haven, Connecticut, and is the product of a tight-knit Italian family. He studied writing at Brown University and then traveled in Italy, where an accidental stay in an apartment above a produce market left a lasting impression and presaged his career as a chef. In this episode we hear about the 24-year run of Lula Cafe, and about how Jason's instinct to write blends with his culinary background. We also talk about his debut cookbook, The Lula Cafe Cookbook.Also on the show, Aliza and Matt talk about three things they are feeling, including a memorable Table of Contents event in Brooklyn, speaking at the Chow Chow Festival in Asheville, NC, the nostalgia of Save Me the Plums, Helen Rosner is on a roll at The New Yorker, Birdie's pasta extruder in the dining room is a baller move.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM JASON HAMMEL:Jason Hammel's Dear Chicago [Star Chefs]Still Setting the Standard in Logan Square [Chicago Tribune]Konbi Has a Secret Croissant Machine [TASTE]

Family Guy show runner, Alec Sulkin, defends Boston, and Arthur goes through the Washington Post's regional pizza guide.  Alec Sulkin is a Twitter legend (back when Twitter was fun). For years he was a writer for Family Guy and is now the show's show runner. He's Executive Producer of the Ted movies and A Million Ways to Die in the West. Currently he's the co-host of the “A Typical Disgusting Display Podcast”.Alec defends Boston pizza, talks food drama while interning at SNL, and explains how picketers eat while striking in Hollywood.This podcast is brought to you by, Ooni Pizza Ovens. Go to Ooni.com for more information. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

When the first Barbie Dreamhouse came out in 1962, it didn't have a kitchen. Fast forward to today and there are a dozen chef Barbies. What does that say about Barbie, and about American food culture? We talk with Helene Siegel, author of The Barbie Party Cookbook (1991), about why Mattel resisted having Barbie cook for so long. Then Dan dines with food writer Helen Rosner at the pop-up Malibu Barbie Cafe in New York City. They debate whether a breakfast burrito is Barbie food and receive a show-stopping pink dessert.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

The Brooklyn restaurant Sofreh is one of the most popular dining spots in the city. Now, chef Nasim Alikhani is bringing her modern Persian cuisine to home cooks with her new cookbook Sofreh: A Contemporary Approach to Classic Persian Cuisine. She joins us to discuss. Alikhani will be speaking tonight at Books Are Magic with Helen Rosner and tomorrow at Rizzoli bookstore, in conversation with Nilou Motamed.

On this episode of Special Sauce Kenji, The New Yorker's Helen Rosner, and I dig further into the first season of ‘The Bear' and also muse about what we'd like to see in the second season of the show, which is coming to FX this summer. We're all rooting for Carmy (Jeremy Allen White) to find some peace so that Sydney (Ayo Edibiri) can do her thing without being driven crazy.

Kenji and The New Yorker's Helen Rosner reflect on the first season of the compelling TV show The Bear, now streaming on Hulu. J. Kenji Lopez Alt is of course the author of bestselling cookbooks like the Food Lab and the Wok and who cooks on-camera for his own YouTube series, Kenji's Cooking Show. He worked in restaurant kitchens in Boston for many years, and he did a silly thing and opened his own restaurant, Wursthall in San Mateo. The New Yorker's Helen Rosner has spent years writing about restaurants and food and chefs for Eater, Saveur, and Grub Street, among others.

Helen Rosner returns to the TASTE Podcast, and we couldn't be happier. Helen is a journalist, Twitter commentator, and staff writer covering food at the New Yorker. We wanted to have Helen into the studio to talk about some of her recent stories, including writing about roasting duck at home, the Chicago-style hot dog, and the busy fall cookbook season. We also discuss the epic Twitter thread, bursting with wisdom and common sense, that she wrote on her 40th birthday. But we mostly just wanted to catch up with one of our oldest friends from food media. More from Helen Rosner:Things I've Learned [Twitter]The Unbreakable Rules of the Chicago Hot Dog [The New Yorker]Sunday Reading: The World of Helen Rosner [The New Yorker]Food Is Stupid [Substack]

WBEZ's Meha and Ahmad and The New Yorker's Helen Rosner join Greta to talk about King Charles's standoff with a pen, the new unsend feature for iPhones, and pumpkin spice's entrée into Merriam-Webster. Then, we talk to romance writer Jasmine Guillory about her eighth book, ‘Drunk on Love.'

Let's go in-depth on romance novels! But first, we're chatting with Madeline Nusser from Allstate Identity Protection, which oh-so-graciously sponsored this episode, to dig into something equally sexy: doing what you can to thwart identity theft.    Go to AIP.com/AThingOrTwo today to see if Allstate Identity Protection is available through your employer. If not sign up there to get a 30-day free trial.. Check out The Washington Post article on the rise of romance in the U.S. and this Twitter thread from Helen Rosner on the weirdness of publishing categories.    Some books that are not romance novels but kind of are:  Normal People by Sally Rooney Call Me by Your Name by André Aciman Eleanor & Park by Rainbow Rowell The Sun Is Also a Star by Nicola Yoon (but her book Instructions for Dancing counts!) Love in the Time of Cholera by Gabriel García Márquez Never Let Me Go by Kazuo Ishiguro   Books we endorse for romance newbs: The Idea of You by Robinne Lee The Roommate by Rosie Danan How to Fake It in Hollywood by Ava Wilder Something Wilder by Christina Lauren Seven Days in June by Tia Williams Book Lovers by Emily Henry The Heart Principle by Helen Hoang Take a Hint, Dani Brown by Talia Hibbert (see also: our podcast ep with Tallia) Evvie Drake Starts Over by Linda Holmes Honey and Spice by Bolu Babalola (who's a great Twitter follow) Red, White & Royal Blue by Casey McQuiston Every Summer After by Carley Fortune   More romance authors with many books to dive into:  Jasmine Guillory  Abby Jimenez Tessa Bailey   Have a romance novel you want, neeeeeed to recommend? Let us know at 833-632-5463, podcast@athingortwohq.com, or @athingortwohq. And for more recommendations, try out a Secret Menu membership.   Support your hair with Nutrafol. Take $15 off your first month's subscription with the code ATHINGORTWO. Look into Allstate Identity Protection (and see if your employer offers it, too). Use our link for a 30-day free trial. Try Bombas and take 20% off your first purchase when you use our link. Book that doctor's appointment: Download the free Zocdoc app. YAY.   Produced by Dear Media  

This is a jam-packed episode: We've got destination sandwiches. We've got photographer Noah Kalina's Thingies. We've got baby-wipes expertise from grown-ups. Ready? Great.     If you're in NYC, please scurry to & Sons Buttery for their salami cotto sandwich (please also eat at the restaurant—a ham bar!) and Court Street Grocers for their vegitalian. Special shoutout to The Bobbie from Capriotti's in Wilmington, Delaware, too. For further destination-sandwich reading, check out Helen Rosner's New Yorker story about the plane sandwich and the Turkey and the Wolf cookbook by Mason Hereford with JJ Goode.    Check out Noah Kalina's Instagram, his curiosity-filled newsletter, his podcasts JPEG 2000 and Do you hear that?, his incredible portraits of chickens, and, wow, so much more.   Noah's Thingies include the Samsung Frame that turns into art (art!) when it's off, Cometeer coffee, the Toto Washlet, Water Wipes for when you're away from your Toto Washlet, (bonus rec from Claire for toddlers: Coterie Wipes), Ego power tools, and Crocs (

Danny Lavery welcomes Helen Rosner, a staff writer at the New Yorker, where she covers all things culture, though most of it is about food.  Lavery and Rosner take on two letters. First, from someone who's upset that their friend is going to college with the goal of finding a husband. Another letter writer is struggling with a new perspective on how her husband courted her.  Slate Plus members get another episode of Big Mood, Little Mood every Friday: sign up now! Need advice? Send Danny a question here. Email: mood@slate.com Production by Phil Surkis Learn more about your ad choices. Visit megaphone.fm/adchoices

Danny Lavery welcomes Helen Rosner, a staff writer at the New Yorker, where she covers all things culture, though most of it is about food.  Lavery and Rosner take on two letters. First, from someone who's upset that their friend is going to college with the goal of finding a husband. Another letter writer is struggling with a new perspective on how her husband courted her.  Slate Plus members get another episode of Big Mood, Little Mood every Friday: sign up now! Need advice? Send Danny a question here. Email: mood@slate.com Production by Phil Surkis Learn more about your ad choices. Visit megaphone.fm/adchoices

Before the pandemic, Megan Stalter was an unknown comedian, trying to catch a lucky break at clubs in New York City. But with the arrival of COVID-19, social media became her only outlet, and she quickly found an audience with her short-form, D.I.Y. character videos,  portraying the “breadth of American idiocy,” as Michael Schulman puts it, with such accuracy and heart that it's hard to turn away. After her rise to Internet fame—she was dubbed the “queen of quarantine”—Stalter was offered the part of Kayla, the overprivileged and clueless assistant, on HBO's hit series “Hacks.”  It was her first acting job.  Plus, Helen Rosner joins the chef Andy Baraghani in his home kitchen for a lesson on cauliflower ragu. Baraghani, best known for his YouTube cooking videos for Bon Appetit, is out with a new cookbook called “The Cook You Want to Be.”

The leaked opinion from the Supreme Court on the Mississippi abortion case Dobbs v. Jackson Women's Health Organization seems to promise a transformation. Assuming the final opinion by Justice Samuel Alito gets majority support, there will be profound social, political, and health-care implications across the United States—not only in the states that will immediately ban abortion.  David Remnick speaks with three New Yorker writers who have been considering the future of abortion access: Margaret Talbot, Peter Slevin, and Jia Tolentino. Plus, Michael Schulman talks with the comedian Meg Stalter of HBO's hit show “Hacks,” and Helen Rosner pays a visit to the chef Andy Baraghani in Brookhaven, New York.

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Small Bites on Wildfire Radio returns this Sunday, April 10th at 635pm EST with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 35 Best Hospitality Shows on the planet for 2020, 2021, and 2022 as well as being named #18 Top Philadelphia Lifestyle Influencer in 2021 and 2022. We are thrilled to welcome “America's Favorite TV Chef”, QVC mainstay, Pennsylvania native and best-selling author Eric Theiss to talk about the launch of his new book, Lovin' Your Air Fryer: 110 Fast & Easy Recipes for Mornin' to Late Night Munchin' from Post Hill Press. Seen regularly as the Copper Chef Eric's love for cooking, teaching and "culinary inventing" is as approachable as his energetic personality. His straightforward, no-nonsense approach to cooking has helped millions of people be successful in the kitchen with fresh ideas on food that range from everyday meals to comfort-food creations and special occasion masterpieces. With nearly 1,000,000 cookbooks sold, Eric is excited to launch Lovin' Your Air Fryer, a new series of books that will surpass readers and get them asking, "You can make THAT in an air fryer?" Then we'll chat with Jon Henderson the Executive Producer of Good Time Tricycle Productions. He will discuss an inaugural event that Bourre_ac Bourré is kicking off to celebrate the warm weather by hosting the Chili Knockout & Spicy Food Fest at The Orange Loop outdoor arena OLA on S. New York Avenue on Saturday, May 21 between 11 a.m. and 6 p.m. The event is presented by Good Time Tricycle-famous for its The Downbeach Seafood Festival and The Atlantic City Beer and Music Festivals. This newest Fest is dedicated to exploring all things flavorful, hot, and spicy. The interactive chili cook off will feature 20 plus regional restaurants competing for the best chili recipe at the Jersey shore awarded by festival attendees. Restaurants will also offer a variety of five-alarm dishes, a Hot Sauce and Artists' Village, a pepper eating contest, signature cocktails, local brews to wash it all down, and much more including live music, professional fire breathers and local artists. There will be a $5,000 Winner-Take-All Cash Prize available to the restaurant with the most votes. First prize takes home $2,500, while the additional $2,500 will be donated to the charity of the winner's choice. Sounds like a great time to Do Atlantic City. Last but not least we'll be joined by 2022 Philly Chef Conference hosted by Drexel University - Food and Hospitality Management #Chef participant Suzanne Barr, Chef and author of ‘My Ackee Tree: A Chef's Memoir of Finding Home in the Kitchen' from Penguin Random House Canada. Suzanne Barr is one of Canada's most respected chefs with a flair for fresh comfort food and a passion for local community, food security, and advocacy for BIPOC and LGBTQ2+ communities. She was the owner of the popular restaurant Saturday Dinette, head chef of True True Diner, and is the founder of the Dinettes Program, which trains young, marginalized women in the kitchen. My Ackee Tree tells the story of a woman who is always on the move, always seeking; who battles the stereotypes of being a Black female cook to become a culinary star in an industry beset by dated practices and landlords with too much power. From the ackee tree in front of her childhood home, through New York City, Atlanta, Hawaii, the Hamptons, and France, Suzanne takes us on her unpredictable journey, and at every turn, she finds light and comfort in the kitchen. At the 2022 Philly Chef Conference she is joined by other industry professionals such as Brett Anderson, Erik Bruner-Yang, Louisa Chu, Daniel Giusti, Jeff Gordinier, Rachel Gurjar, Jenn Harris, Joseph Hernandez, Shanika Y. Hillocks, Aaron Hutcherson, Eric Kim, Simon Kim, Kat Kinsman, Omar Mamoon, Helen Rosner, Kevin Sintumuang, Audarshia Townsend, Stephanie Willis, and many others. The conference is an annual event designed to convene the regional food community and to showcase the latest food and beverage ideas and techniques through educational lectures, panel discussions and demonstrations. It brings together the best chefs, food producers and personalities and links established food and hospitality professionals with aspiring students and young industry professionals at Drexel University. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie “The Joke Man” Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

An aspiring actor named Connor Ratliff thought he had it made when he got a small part on the 2001 miniseries “Band of Brothers,” in an episode directed by Hollywood legend Tom Hanks. The day before shooting his scene, Ratliff was unceremoniously fired by Hanks, who said the rookie had “dead eyes.” It was a life-altering disappointment for Ratliff. He told Sarah Larson how he came to launch the podcast “Dead Eyes,” which explores failure as a universal part of life—in show business and beyond. When Ratliff was able to land Tom Hanks as a guest on the show, fans thought their interview would bring “Dead Eyes” to a close. But Ratliff has other ideas. Plus, Helen Rosner talks with the cookbook author and food-justice activist Bryant Terry about uplifting diverse traditions in Black cooking and reclaiming veganism from white hipsters.

Ooh, what a joy it is to talk Thingies with Véronique Hyland, the fashion features director at Elle who coined the term millennial pink and has a brilliant new book, Dress Code: Unlocking Fashion from the New Look to Millennial Pink, that checks so many boxes for us. But first, can we discuss cooking motivation…or lack thereof?   A smattering of dinner-making inspo if you need some too: 1) Brothy soup recipes—vegetarian lemon rice soup, beans and greens soup with harissa, and Helen Rosner's Roberto specifically 2) The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood by Chris McDade 3) @glucosegoddess.   Véronique's Thingies, coming through! Joe Iconis & Family, beach noir films + TV shows (including but not limited to Inherent Vice, Night Moves, Cutter's Way, Veronica Mars, Terriers, and Moonlighting), and entertainment podcasts like I Saw What You Did, Junk Filter, and Nostalgia Trap. Key Twitter follows: @the_80s_man and this one account that recaps Paul Schrader's Facebook posts. Her music recs: atmospheric YouTube videos (see: Music in an Empty Mall) and Mother Earth's Plantasia. And when it comes to fashion, she needs you to know about Dauphinette by Olivia Cheng—amazing coats and other incredibleness also. You can find Véronique at @niquepeeks,  veroniquehyland.com, and, of course, in the pages of Dress Code: Unlocking Fashion from the New Look to Millennial Pink   Book events—something we love and have missed! See Véronique in conversation with Robin Givhan in D.C. on March 19 and chatting it up with Marisa Meltzer in NYC on March 25.   Share your Thingies at 833-632-5463, podcast@athingortwohq.com, or @athingortwohq.   Get all the recs, all the weeks with a Secret Menu membership!   Download the free Zocdoc app and book that doctor's appointment today. Feel oh-so-fresh with Native and get 20% off your first order with the code ATHINGORTWO. YAY.   Produced by Dear Media

Bio: John Birdsall grew up near San Francisco and learned to cook at Greens Restaurant in that city. He spent the next seventeen years in professional kitchens there and in Chicago, and did some writing as a side gig, including food stories and restaurant reviews for the San Francisco Sentinel, a pioneering LGBTQ weekly. After leaving the kitchen, he was a restaurant critic and features writer at the Contra Costa Times and East Bay Express, and the editor of SF Weekly's food blog. In 2014, John won a James Beard Award for food and culture writing for “America, Your Food Is So Gay” in Lucky Peach, and another in 2016 for “Straight-Up Passing” in the queer food journal Jarry. He's co-author of the book Hawker Fare (with James Syhabout), published under the Anthony Bourdain imprint for Ecco–HarperCollins in 2018. The New Yorker's Helen Rosner called John's first solo book, The Man Who Ate Too Much: The Life of James Beard(Norton, 2020), “elegant and unvarnished,…beautifully unconventional.” The book was a finalist for a 2021 Lambda Literary Award, a finalist for the Publishing Triangle's Randy Shilts Award for Gay Nonfiction, and an Amazon Top 100 Best Book of the Year. John has written for Food & Wine, Bon Appétit, the San Francisco Chronicle, and Los Angeles Times, and taught culinary writing at the San Francisco Cooking School, and is a judge for the 2022 Publishing Triangle Randy Shilts and Judy Grahn Awards for gay and lesbian nonfiction. He's married to Perry Lucina, an artist and designer, and lives in Tucson. Website: https://www.john-birdsall.com/ The Man who ate too much. https://www.amazon.com/Man-Who-Ate-Too-Much/dp/0393635716 This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

What happens when the Wheel of Constraint rolls into the City of Second Chances? Dave reports on a weekend to remember in Las Vegas, and Chris and Noelle weigh in with their own wheel-inspired winnings. Also: an erotic ramen photo shoot, honey-butter hot chips, meeting your match at Moon Palace, an extremely delicious rum, what to order from room service at 4 a.m., mortadella penance, some wise advice from Helen Rosner, and a rundown of Trader Joe's highs and lows. Hosts: Dave Chang and Chris Ying Guest: Noelle Cornelio Associate Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Liza, Teen, Adam, Jong, Chris, and Filip all gather In this Christmas get-together of an episode to talk about how they spent their holidays, Helen Rosner's tweet about turning 40 during COVID, Jesse Kelly's comments about Chinese skulls, Trump's recent home runs about vaccines and diplomatic boycott of Beijing Winter Olympics, and more. Join us on Patreon: www.patreon.com/planamag TWITTER: Adam (@snbatman) Chris (@JesuInToast) Teen (@mont_jiang) Liza (@aesthdistance1) Jong (@calicoarse) Filip (@filipgwriting) REFERENCED RESOURCES: Helen Rosner's tweet, lamenting turning 40 during COVID: https://twitter.com/hels/status/1472027056460472321?s=20 Jesse Kelly's comments about "Chinese skulls": https://twitter.com/NikkiMcR/status/1472019332507090947 SUBMISSIONS & COMMENTS: editor.planamag@gmail.com EFPA Theme: "Escape From Plan A" by Ciel (@aerialist)

A holiday guide with The New Yorker's Helen Rosner, Serious Eats' Daniel Gritzer, & Leah Bonnema & Nick Leighton of the Were You Raised by Wolves show

New Yorker staff writer Helen Rosner joins Gavin Purcell to talk about how visiting Japan awakened her interest in moss, why "at least three-quarters of my job is internet stalking," and why we focus too narrowly on careers when we talk about our passions. Then, they're joined by Annie Martin, a.k.a. "Mossin' Annie," a moss expert from North Carolina, who talks about how she began planting and rescuing mosses, her favorite species, and how she acquires new moss. She also explains how mosses reproduced ("the X-rated part"), why they're so versatile, and how to cultivate moss in your own environment. Please follow or subscribe to Way Too Interested https://pod.link/1588020251 (in your podcast app of choice)! And if you liked this episode, then tell a friend to check it out. Also ... Follow Gavin on Twitter https://twitter.com/gavinpurcell (@gavinpurcell) Follow Helen on Twitter https://twitter.com/hels (@hels) Learn more about moss and consult with https://www.mountainmoss.com/ (Mossin' Annie)

Em 2004, em uma conferência de jornalistas negros, a brilhante âncora de TV estadunidense Gwen Ifill disse: eu chamo isso de síndrome de mulher branca desaparecida, o que significa que, se há uma mulher branca desaparecida, você vai cobrir isso TODOS os dias. Desde então, cientistas sociais e estudiosos de mídia nos Estados Unidos têm usado essa expressão para questionar e chamar atenção para a desproporção entre a cobertura midiática que é feita quando uma mulher branca desaparece, quando comparamos com outros tipos de  desaparecimentos, como os de mulheres indígenas e negras.  A expressão da Gwen Ifill já chegou até na ficção. No terceiro episódio da terceira temporada de You, da Netflix, uma mulher branca desaparece da vizinhança, inspirando uma intensa cobertura midiática. Uma personagem negra descreve a situação: ”síndrome da mulher branca desaparecida, o passatempo favorito dos Estados Unidos, ao lado do pornografia”. Inspirados por uma conversa entre Helen Rosner e Jean Murley publicada no New Yorker, sobre a síndrome da mulher branca desaparecida e o caso da Gabby Petito, uma youtuber de 22 anos, convidamos Lucas Ed, investigador da polícia civil e doutorando em psicologia social para conversarmos sobre pessoas desaparecidas. 

People assume I’ve interviewed Tunde Wey—the artist, writer, and cook whose work has been the subject of other people’s award-winning profiles—before because I’m a big public fan of his work, but I hadn’t felt myself properly prepared. His work touches on everything from racism to immigration to colonialism to capitalist extraction, and I didn’t really know my way into a focused interview. I was nervous, basically. But I think we had a good conversation, one that gets at a lot of issues with food as a lens toward bigger systems and problems.In many cases—most cases, if I’m honest—I’m doing an interview in order to work out a problem I’ve been thinking about, and this one was no different. We waded into whether food can really be an agent of change in a capitalist world, because I’ve been wavering on that idea myself, and Wey has the economic knowledge to discuss why it isn’t so in depth. Listen above, or read below.Alicia: Hi, Tunde. Thank you so much for taking the time. Tunde: Thank you. (:07) Alicia: And I know you are in Lagos, now. Can you tell us about how that's going, what you're doing there?Tunde: Oh, I'm actually not in Lagos. [Laughs.] I was supposed to fly two weeks ago, and my COVID result didn’t come in time. So I just pushed for my flight till a couple of months from now. Next month or something.Alicia: Ok, cool. Well, can you tell us about where you grew up and what you ate?Tunde: Yeah.I grew up in Lagos. I ate regional Western Nigerian food, I guess. So I'm Yoruba, so I ate Yoruba food. My mom is Edo, so I ate that food as well. My dad is also part Efik, so I ate that as well. So I'd Yoruba, Efik, and sort of the Delta region food, so Edo, Itsekiri food. And then we ate, I guess, white food too.Alicia: Which white food? Tunde: When we were growing up, we used to call it breakfast things. But when I came here, then it was lunch meats and s**t like that. So sausages and hams and stuff like that. So, we ate that. So it was a mix. We usually would eat that on Sundays. My dad would cook, and we'd go out to this store. My data would buy a whole bunch of things, and then he'll cook. Pasta. My mom would mix s**t like beef stroganoff, just random s**t. She went to school in England, so she came back with certain notions around food. So, we have those kinds of things. And growing up in Nigeria, I came from a middle-class background. It wasn't out of the norm for folks to eat that kind of stuff. So cereals and pancakes, stuff like that. Plus, we also watched a lot of American television with that kind of stuff on the TV.Alicia: Right, right. Yeah. And you self-identify as an artist, a cook and a writer. And I wanted to ask, which were you first and how did the rest come? [Laughter.] Tunde: Which was up first? [Laughs.] Alicia: Yeah, yeah. Which identity? Or which came to you first, in terms of your work? Tunde: Right. I don't know how to answer that question. I feel like it just depends on who I'm, who I am talking to. I think I say I'm an artist because it's just easier to convey what I'm trying to do. I remember, I was trying to raise money for a restaurant. And I was telling people that this restaurant is not going to make any money. And they couldn't understand that. They were like, ‘Huh, what does this mean?’ But then if I was talking to, say, a curator, and I'm like, ‘Well, this project is this and I need this amount of money,’ then they get it. So it just depends on who I'm talking to. So I guess in the chronology of what is on public records? Artist came last, and it's probably still not on record. So, maybe that’s the first time.Alicia: Well, it is difficult, I think, for multi-disciplinary people to use that word, to make themselves legible, I suppose, in a world where you have to make everything legible to obtain what you need to do your work at all. You have to be very, very strict about what you are. That is really funny that saying artist allowed you to get the capital for the projects that you needed, that you wanted to do. [Laughs.]Tunde: Yeah, I have a friend who's a curator. She's a friend, but she's also a colleague. She's based in Pittsburgh, Chenoa, and she was the first person—I did a dinner in New Orleans, and she happened to be there ’cause she was there for the opening of some hotel or something. And she had read about it. She just came through. And then, that's how we became friends. But she saw it as art. And then she gave me sort of the words to be able to describe myself to myself and to other people. And then she sponsored the project as art. So I'm like, ‘All right, I f**k with this.’Alicia: Right. And your work focuses on power, colonialism, capitalism, racism. You've written for food sections and food outlets. But lately, you've been self-publishing, I wanted to ask if that was a conscious decision to move out of traditional media, or whether this is something that—if you're just not finding the space in food media.Tunde: Yeah. So I'm not sure how it is for you. But I never pitched anything, just because that's not—I didn't grow up. I mean, I wasn't a journalist or anything so I didn't understand pitching. And the way I got my writing gig with the Chronicle was through a relationship. All that to say is if I want to publish something, I don't know who to contact. And I also don't like rejection. And then also, I'm not necessarily interested—because this has happened a couple of times, when people will reach out to me and then I’ll propose something and they have a different idea of what I should do, which is fine. But I just tend to want to write what I want to write. So I think that the medium of posting on Instagram or using my newsletter just seems to make more sense. And I have been recently fortunate where I'm not reliant on my writing to bring in an income. So it's fine to just release it on Instagram.I remember when I put it out, when I put out—when I started putting out my essays on Instagram, a friend told me, she was like, ‘This is very difficult to read.’ [Laughter.] I think it was this awkward, ‘I can't read your 75-post essay on food.’ And I was like, ‘All right, f**k it.’ And I kept doing it.But I think there's something about, interesting about playing with the medium, at least, on the ‘Gram, which making the posts be these essays that nobody wants to read. Alicia: Yeah. [Laughs.]Well, I mean, you've been written about a lot, interviewed a lot . People kind of set you up one way as sort of a provocateur in food. Do you feel that that gets your work right? It's funny to ask you this while interviewing you, but when you're—when people interview you and write about you, do you—How does that feel? Do you see yourself when someone actually is writing about you?Tunde: I mean, I guess it depends on what was written or, you know? Yeah, I don't know. I think sometimes I step into—and I think you get this too—people writing about you, too, right?Alicia: Not really. [Laughs.]Tunde: Then you do more of the writing?Alicia: I mean, I do want to understand this because it is—I have a book coming out and everything. And I know it's going to be a weird position to be in.Tunde: Oh, right. To be quizzed. Alicia: Yeah. [Laughs.]Tunde: Yeah.I guess it just depends on who was writing and what they’re writing about. I think this is not because of anything that I've done but just just who I am, that when I read something about me, I'm interested. So I separate myself from whoever—from the person who's reading it, me, from the person who is being portrayed in whatever the piece. And I'm just looking at it interestingly. So if it's interesting, I'm interested. If it's not interesting, then I'm not interested. But then all these labels too, they all find it—they all find use for me in context. If somebody is calling me provacautour, depending on the context, that's true. Other times, that's not true. Depending on how I feel, too, that's true. So yeah, it's just all those things. How would you describe me to yourself?Alicia: I think of you as a writer and an artist. And I don't think of you necessarily as a provocateur. I think of you as someone who bends the narrative in different ways than we are accustomed to seeing in food especially, which is a very, very boring cultural field. [Laughs.] It's a young cultural field, I suppose, in terms of cultural criticism. And so, I do think that anyone who says anything somewhat outside the norm of the narratives we get gets labeled an activist. A provocateur. Tunde: Yeah. I imagine that, depending on who is talking about your work, they are saying the same thing. So again, the context is everything. To a lot of folks, I am—people have told me this to my face—I'm not radical at all.Alicia: Yeah, no, I feel that way, too. Just by doing anything for money, I am ultimately a bad person and not radical enough. And that's fine with me. I've really made peace with that. I think in the last year or so, it's like, ‘I'm sorry, I have to live.’ [Laughs.]Tunde: Did you make more peace as you made more money? Is that how it happened? Alicia: Exactly. Yeah. [Laughter.] I was like, ‘You know what, there's no use for—I'm of better use to people this way. [Laughs.] I'm of better use to people when I'm not broke and worried and have to go work in a bar, or do whatever the f**k to to keep myself going. I'm a better writer when I don't have to worry about those things.’Tunde: Yeah.I think having resources, whether you want to call them money or whatever, that is pretty pertinent to survival. Alicia: Yeah. No, you can't do good work if you're not—if you're worried about survival, and so it is what it is.Tunde: Some people don't worry about money, and so their resources are different. But most of us need it.Alicia: Yeah. [Laughs.]Well, I wanted to ask you about last year’s ‘Let It Die’ essay was a big hit. Was it the first time we wrote an essay on Instagram? Or maybe it was just it really took off. People were obsessed with it. Tunde: Right. I don't know if it was the first time. I don't remember. Oh, sorry. Was that a question?Alicia: Yeah. Tell me about ‘Let It Die,’ yeah. [Laughs.]unde: Oh. Yeah, well, I do want to correct one thing, but transgression is just part of how I see the media landscape, which is I don't know how much it took off until Helen Rosner wrote about it. I'm pretty sure it didn't take off until Helen Rosner wrote about it. [Laughs.] So yeah, so that was it. It just happens to be the essay that Helen Rosner decided to write about. Not to say that the essay is not strong. But to say that for it to get to a certain critical mass of people, it needs a lever, and the New Yorker was the lever.Alicia: Right. And around that time, though, you did tell WBUR ‘What is important to us is not necessarily how it tastes. It's more about the theater around the thing.’ And I think this is what I was talking about when I was saying you've been bending narratives that we're not used to seeing. And that most people take things very literally, I think, ’cause I wrote something about the death of the chef and people were totally up in arms about, I want to put the guillotine on chefs or something. And it's like, ‘No, that's not the idea. The idea is like, ‘What does this idea mean to us? What does this narrative mean to us? How can we change that narrative so that we create different systems that are better for people?’ But food media at large, I think, is extremely literal in its thinking.And so, I wanted to ask you what do you expect as a result of your work? Do you have an expectation around anything concrete, or do you have an expectation more around changing ideas and changing narratives?Tunde: Yeah, so I think that I'm interested in really big things. To be very specific, I'm interested in changing the material conditions of people who are disenfranchised, specifically people in Nigeria, West Africa, Africa, Sub-Saharan Africa. That is my interest. So, do I think writing is gonna do that? No. Do I even think that any of the work that I do affects the material conditions of folks in such a way as to change them permanently, or even temporarily? No. But then maybe people impacted by some of the work to think differently, to act differently on an individual scale, and depending on their sphere of influence, have that different action influence other people? I think, possibly. Yeah, that's what I think.Alicia: Yeah.No, and in your recent essay about returning to your home of Nigeria, you write, ‘All these convoluted numbers to say that Nigeria is fucked, and it is this ‘fuckedness’ that is termed underdevelopment.’ And I love this essay. It was such an immediate—it was just really good. The writing was really good. And so, there are so many types of food system futures that are discussed from the global north perspective. And I saw connections between this piece and your piece, ‘what is profit, and how is it made,’ where you wrote, ‘for capitalist food production to flourish it has to eliminate indigenous food production, and one important way this dismantling occurs is through displacement.’ And these are connected by the idea that Indigenous food production, the ‘underdeveloped country’ , requires change by colonialist entities by capitalist production, which we already know is unsustainable. And so much of what I get stuck on right now in my writing is that one of the only ways we've created concrete responses to these problems and to these structures developed by colonialism is that we have fair-trade food. And we have these other food projects working in the global south. You've worked with Burlap & Barrel. And it's kind of just a re-tinkering of the old systems where the capital is still concentrated somewhere else. It's just through these sort of really pined means that we are kind of trying to make more equity there. And so, you know, I guess I wanted to ask you what do you think of these kinds of food projects? What are the limits of working with them, and what are the possibilities of working with them?Tunde: Yeah, wow. Yeah, I think the problem is big, obvious. Ok, the problem that I'm talking about, which is a racist problem, talking about Nigeria, which is kind of getting to West Africa and the continent as a whole, because Nigeria is the biggest country on the continent in terms of population size, and GDP. Fair trade doesn't solve that problem. By fair trade, I mean this—engaging in global capitalist trade, we're trying to do it with sort of fair, more ‘fair terms.’ That doesn't solve our problem. Yeah, that problem is historic. It’s contemporary. So I don't know, I know that that is its own problem. I know that. What solves the problem? I don't quite know yet. I'm still thinking about it. And I also know that there’s a solution. So it's not the end of my thoughts, and after it’s going to emerge. I think that whatever people are terming radical, whoever is talking about that, that sort of radical progress happens in stages. We're not going to end capitalism tomorrow, or in 10 years. At least, the people who I f**k with who think about this kind of stuff think about it in in terms of transitions and long periods of time and a continuum. I don't think of our economic system or capitalism as this system that holds everything that is bad. I think that what is true to all the different economic systems possible is—as humans, we are the constant. What is inherent in us is to a certain extent to be selfish and to—not selfish, but to have differences in wants and needs and perspectives.Anyway, all that to say is we can move from a capitalist mode of production to, I don't know, socialist or communist, and we could still experience the same, or some of the same things that are happening with the degradation of the planet with exploitation and other things. So, fair trade is not the answer. That's what I’m saying. [Laughter.] Alicia: Yeah, no.I was writing a piece about sugar, and I just had this moment of being like, ‘Everything—there is no way to fix this at all.’ I mean, there are ways to fix it, but it's so historically rotten at its core that it is—the whole world would have to change for our relationship to sugar to not be something completely extractive and completely—Just to take one thing, one foodstuff and look at it. The whole system would have to change for this to not be an absolutely terrible product for us to use every single day. When we think about equitable trade, it's just such a limited idea. Tunde: Well, just to be just to be specific, when we talk—I'm assuming that when we're talking about fair trade, we're talking about the stickers they put on products. Not talking about global trade, which is a completely different thing, which—that will change everything if it was actually fair trade between countries.I'm reading this book, and the writer talks about—or at least so far has referenced this idea of comparative advantage, which, when I was in school, in primary school in Nigeria, so—or secondary school—I learned that comparative advantage is how you grow your economy. It’s you find out what you're really good at, and then you develop that and you sell it to other people and people buy them. Then you have this trade. But the way the global system is what happens to be what, say, Nigeria is good at is what Nigeria has been shaped to be good at to benefit the West. So Nigeria happens to be good at having mineral resources in the ground. Then it has a, an overdeveloped extractive sector to the detriment of everything else. So all of that to say is that real fair trade doesn't happen on a product by product basis.To your point about sugar, the whole ship needs to change.Alicia: Change. Yeah, exactly. No, and as you mentioned before, your project is about getting resources to those who have historically lacked access to resources. And whether that's you charge white people more for food, or you price an issue of Sandwich that you get started at $100, or the salt that was $100. And I think about these things constantly. There's a literal law where Americans from the U.S. get, can pay 4% in their taxes. But Puerto Ricans aren't able to get that same break. And then now, there's this problem with the bitcoin people buying up all the property. The tourists have made where I live, Old San Juan, so unlivable that basically anyone who owns property is looking to sell it to the highest bidder, which is going to basically just mean displacement by bitcoin bros ‘cause they have the capital In cash to buy it. And I think, of course, in terms of food about everything. So I'm like, ‘All right, how if we-’ I think we just talked about this, but if you—if we saw those real changes on a fundamental global level, what would the food world look like? What would change in the way we have a relationship to food? Tunde: Yeah.Full disclosure, I'm invested in Bitcoin. Not on that scale. Ok, so maybe I’ll say something controversial. I think that there's a difference between fault and responsibility. So we're all responsible, but—and responsibility has their degrees of responsibility. So I think as long as you're born and you participate in the system, you're responsible. But depending on your power and your sort of subjective position, that responsibility either grows or shrinks. But then there's sort of people at fault, but even that is a very complicated thing, too. So I feel it’s maybe a little disingenuous to complain about the effects of the economic system if you are actively participating in the economic system. And by that I mean that what—the sort of speculative nature of Bitcoin is the same, is not the exact same thing, but it's connected to, say, the continuous production of vehicles every year. Last year, Ford produced 1.5 million vehicles. Tesla produced 500, or manufactured 500,000 vehicles. That sort of investment in consumption goods, and the proliferation of credit and debt and all that s**t. That s**t is connected to Bitcoin. That s**t is connected to the housing market soaring. That s**t is connected to everything. So we can pick and choose. We can pick and choose if we want to, but the truth is that it's all connected. So, of course, that's what's gonna happen in certain communities, because that's what money does in this economic system. That is not to say that it's right, or it's going. I'm just saying that. And I feel if maybe a lot more people were talking about the, were actively trying in little ways and big ways to address the economic reality, in general, as opposed to specifically when it makes them uncomfortable, then things would be—I don't know about better, but things would maybe be different. I'm also just not very interested in the food system as a lens to experience transformation, just because it's connected to everything else. I don't necessarily think that it is the lever that could change things. I’m sure it’s one of the many levers, but I think that it's probably not the first lever, if that makes sense. Did that make sense or not? Alicia: That makes sense. Yeah. Yeah. [Laughs.]Tunde: Just be more specific. I think that monetary policy, fiscal policy, reining in, say, the financial industry, financial services. That drives the economy. And addressing that probably has a greater impact than working on, working directly on food policy. But they're all connected.Alicia: Well, do you feel that you're getting away from food as a lens then to look at the world and politics?Tunde: No, I don't think so. Food is a lens to appreciate all the politics. I think that when you're talking about policy and changing things on a global scale—if you're talking about sugar, for example. Changing how sugar is produced is just a, maybe a really difficult way to change the system if the whole system needs to change. But focusing on, say, the global mechanics of fair trade is a better way to do that. But if you look at sugar production and consumption, then you see the global mechanics of trade, and these other aspects of the system that are kind of fucked up. But when it comes to actualizing change, I'm not sure that food is the place that we start from.Alicia: No, that makes complete sense. Yeah. [Laughs.] We don't maybe acknowledge that enough. When I say we, I say food writers, that we're not enough engaged with all the other aspects of the world and the reasons these problems ultimately exist. It’s all about—Yeah, these small things that maybe allow you to see the bigger picture, but don't give you the tools to necessarily engage on a deep intellectual level with those issues. If that makes sense. [Laughs.]Tunde: Yeah, that makes sense. Alicia: But well, actually, to get back to food, because you have—I know that you worked with the Beard Foundation. And then also on the Sandwich Magazine you worked with—I think, Sir Kensington's owns that, which is owned by Unilever. So you've worked with these big organizations that have a lot of kind of power. But you also have written that ‘And in all spaces, food and society, we see the faithful and continuous reproduction of this social control, which reinforces the idea that white domination is the natural order of things.’Tunde: I’ve said some s**t, huh?Alicia: I'm sorry, I read, re-read everything you've written, obviously, to talk to you. I know, it's weird to have your stuff read back to you. What do you see the role of interacting with these kinds of—the Beard Foundation with, a magazine owned by a company, what is the purpose of this engagement? Tunde: I do want to shout out my partner Ruth on the magazine. So, I guess it just depends. So, what did I work with the Beard Foundation on? I don’t remember.Alicia: Did you edit some pieces, I think, for the blog? I know Mayukh wrote a piece for you. Tunde: Yeah, I wrote a piece. Yes. I just wrote a piece about the work that I was doing. At the time, Mitchell was the VP. Yeah, he reached out and I wrote a piece. Yeah, it just depends. But if we're talking about money and capitalism. This is how I feel about money. Nobody owns money. That s**t is for everybody. Like they say, money belongs to the game. I don't care. I don't have a problem taking money. I think there's certain monies that I wouldn't take, not because I think the money is ‘bad.’ It’s just that it’d make me look crazy. Yeah. And I don't want to look crazy. Money’s so not real. And it has such real consequences. And nobody owns it in my mind. It belongs to everybody, or it should. So I'll take money. All that to say, organizations and just the way our economy or the global system is structured is that capital accumulates in certain places. It accumulates in the states and accumulates in corporations and organizations and individuals. It is unevenly distributed. So I don't care who you are. If you're looking for some sort of sustenance, you're not printing dollars or mining gold by yourself. You have to go to the deposits where they are. And huge corporations—they have the money. The state has the money. By the state, I mean, the nation state’s structure. Sir Kensington, specifically, and Unilever, the kind of work that we were trying to do at the time, Ruth and I, was to talk about certain global systems. It was fantastic that it was Unilever, because Unilever is an antagonist in our story. And we had conversations with them about that. Ruth and I were interested in the possibility of extracting just something so small from them, something tiny relative to how much they've taken from Africa, from Nigeria, in particular for me. So to me, that made sense to work with them on that. So, yeah, it depends on the opportunity. But I think when we're talking about money and resources, the folks who have that money are the ones who are distributing that money. And so if you want it, whether you get it directly or indirectly from them, you're getting it from the same source. So, that’s how I think about that.Alicia: No, it's a really useful way of thinking about things. [Laughs.] ’Cause I think if you're very online, and you're sort of on the left, all of this becomes a very, very personal responsibility issue rather than an issue of taking the money from who has it when you need it. And every move you make is sort of either an endorsement or a rejection of massive things, when actually it's really none of that. It's a useful way of thinking about things that I think isn't—it doesn't get enough attention, to talk about it in that way.Tunde: Yeah.There's obviously money that comes with caveats. And most money does, soif  the caveat sort of infringes on certain things for me, then I won’t take that money. But if it's relatively chill—for example, with the magazine, I think they told us that we couldn't specifically—we couldn't make the whole magazine about Unilever as an evil corporation. That would be a little too much, right? And then we're like, ‘Sure.’ It doesn't mean that we didn't critique what Unilever's stands for? Whatever. So there's that. But I think more about now, more about how—I just think about how I'm hoarding money, as opposed to where I'm getting money? So, if I get money, I think about like, ‘Okay, this money that I have now, what am I going to do with this money? How can I use money to further my mission?’ And then I think in that way, I think of my stewardship of resources as opposed to wondering about the optics, which is like, ‘How do I get it?’ Which is I do, but I'm less interested in the optics and more interested in how the money that I have can maybe do something different. But it's such a small number that—Alicia: [Laughs.] That's extremely useful. Thank you for that. —film projects. Tunde: I'm sorry, I lost the first part of that question. Alicia: Are you working more in film now?Tunde: Yeah. So my production partner and I, Ruth and I, we got a grant. And we're working on a docu—series on food, using food to explore the sort of larger questions. So yeah, that's sort of what we're doing. Alicia: That's exciting. Yeah. Tunde: And speaking of money, and—sorry, just one thing and the grant. We got money from a couple of foundations. So you have people who maybe take money from foundations, but then criticize how other people make their money off foundations. A lot of them are invested in the stock market. I don't care if you're invested in ESG or whatever. You're invested in a very speculative medium. And that sort of speculation, that sort of idle capital that is sitting in bank accounts, or what do you call them? In ledgers? That is money that is, or that is a system that is deeply exploitative. So, we don't get to pick and choose. I try not to, especially, even with money. And I just think about how the money that I have, again, to what I say, can be used differently. Alicia: Right. And for you, is cooking a political act? Tunde: Just at home, just chilling and cooking?Alicia: Cooking in general. I ask this question to everyone. It's usually just a kind of a Rorschach test of what they think of the word ‘cooking’ and the word ‘political.’ [Laughs.]Tunde: I don't know. I mean, if I'm just cooking by myself, no. If I'm doing a dinner series, or something, then possibly. I could be wrong, but I don't think of cooking—I think identity is political. So, sometimes just being is political. But all of this is contextual. Your identity in a particular place is political. But I don't think of cooking as an identity. I think of cooking as—yeah, it's an act. I don't think of necessarily actions as inherently political. Most things are contextual. I think it’s not everything. So, just depends on the context. Alicia: Yeah, yeah. Well, thank you so much for taking the time today. Tunde: Yeah, I have a question for you, actually.Alicia: Ok. [Laughs.]Do you want to ask me while we're recording, or–Tunde: Yeah, yeah, yeah.Alicia: Ok.Tunde: So something that is just fascinating about—to me—about your work is, and I could be wrong, because I get your newsletter, but I don't read it every week. But I read enough to know that you talk about the same things. By that I mean, your perspective is the same, which is anti-capitalist. I want to say anti-racist, but I'm not sure how you describe yourself.But you have this perspective. And you keep writing like every week, right? Every week you’re writing, every week. And just, how haven't you exhausted? No, really, I'm so serious, ’cause I feel I—when I wrote for the Chronicle, I wrote four essays. And I'm like, ‘The next four are going to be about the same thing. And the next eight after that.’ And so I'm just curious about how you keep the s**t fresh.Alicia: Right.No, I mean, I think a lot of people would say I don't keep it fresh, that I have a shtick, that I’m just always saying, ‘Capitalism is bad. Climate change is bad. We have to stop climate change. We have to eat less meat,’ like that. I just bang the same drums over and over again, which is valid. I think I have a beat, so to speak, as a writer. These are the things I cover, is how our cultural relationships to food are part of these larger systems—of economy, policy, white supremacy, all a part of larger systems that control our everyday ways of being and thinking. And that is my beat. That is what I write about. But I do think, obviously, within that there is so much to write about. There is so much to think about. I don't know. I think during the more peak of the pandemic, I really exhausted everything that I had to say for years, but no one ever let me say as a food writer. And then I think now, I'm interacting more with the world again and finding more ways into the things I have always written about and thought about, but they're more rooted in my interactions with other people. I don't know. I've always been a compulsive writer. So it's not hard for me. This is the natural way in which I communicate. It's easier for me to write something down then it is to say it. Yeah, just to communicate in writing. That's my way of communicating. Yeah, I'm happy to talk to you, but I find it is—I'm going to feel tired after I do this, because I—it's a less natural way for me to communicate, you know?Tunde: Yeah, no, I dig it. I think that makes a lot of sense. Yeah, if that's easier for you, then it makes sense that you do that. Because most people say the same thing, anyway, over and over again with their mouth. But you’re just writing it. Another thing that I want to tell you is I met a man through you. Mr. Byrne.Alicia: Mark Byrne. Tunde: Yeah, from Good Vodka. I was in Lagos. So this is a super short story. We're filming for the docu series in Lagos in Kogi State, which is central Nigeria. And we had this really delicious local drink. I was blown away by it. And I just kept thinking, ‘F**k, this is so delicious. I need to f*****g bottle this and sell it or something.’And then I was in Lagos a couple of—a month after.I had read the interview that you did with him. And then I'm like, ‘I need to call this man or email this man and see if he'll work with me.’ So I emailed him, and he agreed to work with me. So I don't know, sometime in some soon future we will be releasing a Nigerian palm spirit. Alicia: Oh, that's amazing!Tunde: Yeah. It's not a commercially viable product. I guess it's a project about exploitation again. Alicia: Yeah. [Laughs.]Well, Good Vodka is basically that as well. I mean, it's a product and it's a commercial product. But it's also more about how spirits exist and are made. The history of spirits is, it's usually made from waste rather than growing things to make spirits, which is a bad way of doing it. [Laughs.]But that's amazing. I love that. I love talking about—and maybe when it comes out, we'll talk again, but I love talking about spirits. [Laughs.] I love talking about alcohol. Because I do think people have a really weird and complicated relationship to it, obviously. But it's nice to talk about it on a level of appreciation rather than the very, very American perspective on alcohol, which is wildly problematic. [Laughs.]Tunde: I don't know much about spirits. I just know to the point, earlier point about seeing all the systems and everything, I just know that just a really small thing, the Indigenous production of alcohol at scale. That s**t is happening. Folks in the Niger Delta region of Nigeria servicing half the country with this s**t. And you're doing it from these small, small camps, all these different small camps by the water. And so just thinking about thinking about what that means, and thinking about how the disparities that exist between, say, African production and European production is what inspires me to do this kind of thing as opposed to like the actual food product or beverage product. So yeah, I’m excited about it. Alicia: That's awesome. Yeah. [Laughs.]Well, thank you again, I'm so excited about that, and everything else. Tunde: Absolutely. Thank you.Alicia: Thank you. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

For generations of cooks, Jacques Pépin has been the master. Early in his career he cooked for eminences like Charles DeGaulle, and was offered a job at the White House. But after a serious car accident ended his time in restaurants, Pépin remade a new career as a teacher, cookbook author, chef, and broadcaster. On television—at first alongside his friend Julia Child—he brought the gospel of French cooking into so many American homes, at a time when there was no other fine cuisine. At eighty-five, he is still active on Facebook Live, with a notably humble variety of use-what-you-got cooking that's well suited to the pandemic era. Pépin consented to a one-on-one lesson with David Remnick, a cooking novice, and together they tackled the subtle art of making a crêpe. Plus, Klancy Miller, the author of “Cooking Solo,” talks with the food correspondent Helen Rosner about her underlying philosophy: you should treat yourself as well as you would treat anyone else.

Anthony Bourdain is dead. So how does a new documentary have audio of him reading his emails? It's not him: It's a deep fake. The New Yorker's Helen Rosner explains. Then journalist Richard Rushfield takes us behind Hollywood's closed doors to talk about the return of movies, the dominance of Netflix — and why he can more candid than ever because he's writing about all of it on The Ankler, his subscription-only newsletter. Featuring: Helen Rosner (@hels) staff writer for The New Yorker Richard Rushfield (@richardrushfield) Editor-In-Chief of The Ankler Host: Peter Kafka (@pkafka), Senior Editor at Recode More to explore: Subscribe for free to Recode Media, Peter Kafka, one of the media industry's most acclaimed reporters, talks to business titans, journalists, comedians, and more to get their take on today's media landscape. About Recode by Vox: Recode by Vox helps you understand how tech is changing the world — and changing us. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Shabana Basij-Rasikh is the co-founder of Afghanistan's only all-girls boarding school, and she is anxiously waiting to see if the Taliban—which brutally opposes the education of girls and women—will make inroads in Kabul. “I was speaking with a young woman,” Basij-Rasikh told the staff writer Sue Halpern, “and she said, ‘Yes, sure, the Taliban will kill more of us. The Taliban will kill a lot more of us. But they will never, ever rule over us.' ” Plus, the food-and-drink writer Helen Rosner prepares three summer cocktails to toast a reopening world: a Cynar spritz; a Michelada made with nonalcoholic Upside Dawn Golden Ale; and a classic piña colada, complete with umbrella.

It's "Salt Fat Acid Heat" star and author Samin Nosrat in conversation with The New Yorker's Helen Rosner. We dipped into our archives for this one! Samin and Helen's chat was recorded live at Jubilee, our annual conference that's become the biggest gathering of women in the food and beverage space in the U.S., and this is the first time we're broadcasting their conversation on Radio Cherry Bombe. Introducing Samin and Helen is Aran Goyoaga, the chef, author, and photographer behind the Cannelle et Vanille cookbooks and website. Thank you to Zwilling and Sequoia Grove Winery for supporting this episode.

The New Yorker's Helen Rosner is here to talk about the beauty of a chain restaurant salad bar (bacon bits 4eva) and her favorite crisp white tee shirt. No, really, she owns 30 of them and says they're perfect under the GWOs (garden witch overalls, duh).Follow along with recs (and share your own via DM) on the “Gee Thanks, Just Bought It!” Instagram: www.instagram.com/geethanksjustboughtitpod and shop all of our recs here: https://shoplist.us/geethanksjustboughtit and here: https://www.amazon.com/shop/geethanksjustboughtit Mentioned on the show:The Urban Outfitter Men's Standard Cloth Scoop Neck Tee: https://fave.co/3wCLYZnThe “Skinny Shirt” (it's like a Dickie's big sister): https://fave.co/3q45jQJ Top 8 Best Selling Products in the Gee Thanks! Community in 2020!8. The Hot Tub ($529): https://amzn.to/3aYP1TO7. Digit for saving: https://digit.co/r/GeeThanks?ab6. Rakuten for cash back while you shop: https://www.rakuten.com/r/CAROLI33174?eeid=281875. Universal Standard: https://fave.co/3l5KtN74. LED Lights: https://amzn.to/2WZO9WG3. Home Comforts: https://bookshop.org/a/9875/97807432728652. The Revlon One Step: https://amzn.to/3o96cFO1. The Garden Witch Overalls (Size up!): https://amzn.to/383oGltSubscribe to Hotline Skin, a twice monthly newsletter about skincare product recs from Jolie: https://www.geethanksjustboughtit.com/hotline-skin Subscribe to Flavor of the Week, a weekly newsletter featuring one product we love, why we love it, and where you can get it. It's free! https://geethanks.substack.com/p/hello-flavor-of-the-week As always, reach me at Caroline@geethanksjustboughtit.com, @geethanksjustboughtitpod on Instagram, or leave me a message at 424-245-0736. See acast.com/privacy for privacy and opt-out information.

If you’ve been thinking more about your meat and/or alcohol consumption—or would like to—pull up a chair and dig in. And, as always, feel free to drop us voicemail at 833-632-5463. Hungry for your thoughts.   Our less-meat news items: Epicurious on not publishing any (new) recipes with beef, Eleven Madison Park’s return with a vegan menu, and Taco Bell’s Cravetarian Taco.    One interesting beef source: Butter Meat Co.   Us-approved meat alts, should you want ‘em: Impossible (burgers with Omsom marinades, Helen Rosner’s Roberto soup, hard-shell tacos with Spicewalla seasonings), Trader Joe’s soy chorizo (for tacos, eggs, pastas with chickpeas!), and Lightlife Smart Deli Bologna for sandwiches.   The MSG essay by Shaad D'Souza (from Bon Appétit, not Eater—oops). Related: @know_msg, Red Boat salt, and Momofuku tamari.   The book name-checked by Chrissy Teigen about women + sobriety: Quit Like a Woman: The Radical Choice to Not Drink in a Culture Obsessed with Alcohol by Holly Whitaker, founder of the recovery program Tempest.   A great installment of the Quartz Obsessions newsletter about sober-curiosity.   Your feedback: more than welcome. Get us at @athingortwohq, podcast@athingortwohq.com, and 833-632-5463.   Secret’s out on how great our Secret Menu membership is.   Give Nutrafol a go for thicker, healthier hair. 20% off your first month’s subscription with the code ATHINGORTWO. YAY.   Produced by Dear Media

It's like Mad Men but in the 90s, check out Stanley Tucci playing his first non-criminal non-cop TV character. Tucci plays ad agency middle-manager Karl Draconis who hectors Michael Steadman on his terrible advertising ideas. Who will win in this battle of corporate acuity and marketing savvy? We watched Thirtysomething, Season 3 Episode 10 "Michael's Campaign" and Season 3 Episode 11 "Pulling Away" For Tucci news this week, please check out Helen Rosner's fantastic article: https://www.newyorker.com/culture/annals-of-gastronomy/the-timeless-fantasy-of-stanley-tucci-eating-italian-food Special thanks to our editor, Logan McBride Watch the video podcast here: https://youtu.be/UrOA5KI9u8A Tweet at us @TalkingTropes if you are interested in being a guest on our Stanning Stanley Tucci Podcast!

Farideh Sadeghin + Helen Rosner discuss the MUNCHIES cookbooks one packed evening at Archestratus.

April 15, 2020, was near the apex of the COVID-19 pandemic in New York City, which was then its epicenter. On that day, a crew of New Yorker writers talked with people all over the city, in every circumstance and walk of life, to form a portrait of a city in crisis. A group station manager for the subway talks about keeping the transit system running for those who can’t live without it; a respiratory therapist copes with break-time conversations about death and dying; a graduating class of medical students gets up the courage to confront the worst crisis in generations; and a new mother talks about giving birth on a day marked by tragedy for so many families. The hour includes contributions from writers including William Finnegan, Helen Rosner, Jia Tolentino, Kelefa Sanneh, and Adam Gopnik, who says, “One never knows whether to applaud the human insistence on continuing with some form of normal life, or look aghast at the human insistence on continuing with some form of normal life. That’s the mystery of the pandemic.”    This episode originally aired on April 24, 2020. 

In this first installment of 86’d: How A Global Pandemic Rocked The World’s Culinary Capital, Rob Petrone takes us back to the beginning of COVID-19 in New York -- and how the restaurant industry was responding in those early days last March. Take a trip to “Ground Zero,” New Rochelle, to see how one restaurant in the containment zone -- Jerry DeJesus’s North End Tavern -- fared before the government-mandated shutdown.Meet a mom-and-pop ice cream shop owner, Ellen Sledge of Penny Lick Ice Cream Co., who believed she had the virus.Go to Chinatown to learn how the virus impacted businesses -- and life -- there before the rest of New York through the eyes of Wilson Tang of Nom Wah Tea Parlor.Visit with one restaurant industry leader, Chip Wade of Union Square Hospitality Group, grappling with safety concerns.And hear from a celebrity chef, Dale Talde, whose Goosefeather restaurant hasn’t even been open a year as he grapples with what feels like “nuclear warfare.”Rob also speaks with The New Yorker staff writer Helen Rosner about the events of last March -- where we were and what we’ve learned.

Helen Rosner returns after a week away for one more episode with Song by Song. She brings her culinary expertise to the party, explaining for Martin & Sam (and the audience) some of the gastronomic details Waits is bringing in this Bone-Machine-era rework. We discuss the musical and geographical locators in the song, and contrast this American perspective on the Philippines with a 1990s opposite. website: songbysongpodcast.com twitter: @songbysongpod e-mail: songbysongpodcast@gmail.com Music extracts used for illustrative/review purposes include: Filipino Box Spring Hog, Mule Variations, Tom Waits (1999) Not All The World Is America, Smokey Mountain, Smokey Mountain (1990) We think your Song by Song experience will be enhanced by hearing, in full, the songs featured in the show, which you can get hold of from your favourite record shop or online platform. Please support artists by buying their music, or using services which guarantee artists a revenue - listen responsibly.

Is Waits talking about confectionary, Christianity or something else in this week's track? Helen Rosner returns to discuss her perspectives on all sides of the equation with Sam & Martin, along with communion wafer recipes, Brazilian religious statuary, and exactly how one goes about eating a saviour. website: songbysongpodcast.com twitter: @songbysongpod e-mail: songbysongpodcast@gmail.com Music extracts used for illustrative/review purposes include: Chocolate Jesus, Mule Variations, Tom Waits (1999) Christo Redemptor, Stand Back! Here Comes Charley Musselwhite's South Side Band, Charlie Musselwhite (1967) We think your Song by Song experience will be enhanced by hearing, in full, the songs featured in the show, which you can get hold of from your favourite record shop or online platform. Please support artists by buying their music, or using services which guarantee artists a revenue - listen responsibly.

Food writer and Tom Waits fan Helen Rosner joins Martin and Sam to curate her end-of-life mixtape, as well as interrogate the central message of this tender and minimal love song. website: songbysongpodcast.com twitter: @songbysongpod e-mail: songbysongpodcast@gmail.com Music extracts used for illustrative/review purposes include: Picture in a Frame, Mule Variations, Tom Waits (1999) The First Time Ever I Saw Your Face, First Take, Roberta Flack (1969) We think your Song by Song experience will be enhanced by hearing, in full, the songs featured in the show, which you can get hold of from your favourite record shop or online platform. Please support artists by buying their music, or using services which guarantee artists a revenue - listen responsibly.

Italians fled northern Italy Sunday after Prime Minister Giuseppe Conte imposed a lockdown to slow the spread of coronavirus Covid-19, which has killed 366 residents to date. The government banned all public gatherings including concerts, sporting events, religious services, and weddings until April 3. Scientists say one of their biggest concerns is preventing the virus from spreading faster than our health systems are prepared to handle. Dr. Anthony Fauci said regional lockdowns similar to the one in Italy could become necessary in America as the virus infects more people. Are we prepared? The Grand Princess cruise ship that has been sitting off the coast of California is scheduled to dock in Oakland, CA on Monday. There are at least twenty-one passengers and crew members infected with Covid-19 among the more than 3,500 passengers. The Trump Administration still doesn't have a plan on how to test and treat those on board. Some say the President's mismanagement is making things worse. Also this hour: panic shopping. GUESTS: Carolyn Canuscio is Associate Professor of Family Medicine and Community Health, Section on Public Health, Perelman School of Medicine, University of Pennsylvania (@carolyncannu) Dan Diamond reports on health care politics and policy for Politico and is the author of Politico Pulse (@ddiamond) Helen Rosner is a food correspondent for The New Yorker (@hels) Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.