Podcasts about hot bread kitchen

​Alice Cheng is the Founder and CEO of Culinary Agents, an online professional networking and job matching platform dedicated to the hospitality industry. Her career began in the hospitality sector, working as a hostess and server at La Maisonette in the Pearl River Hilton and as a catering server for Munno's Deli in Pearl River, NY.Cheng pursued a Bachelor of Science in Advertising, Marketing & Communications from the Fashion Institute of Technology in New York, NY.  She then embarked on a 13-year tenure at IBM, starting in the mailroom and advancing to roles such as Digital Media Specialist, Economic Stimulus Strategy & Sales Leader, and Global Innovation Executive in Strategy & Transformation.In 2012, Cheng founded Culinary Agents to address the challenges hospitality professionals faced in job searching and recruitment. The platform has since connected over 2 million users with more than 50,000 businesses, offering job listings, industry insights, and educational content to inspire the next generation of restaurant talent.Beyond her role at Culinary Agents, Cheng serves as a Strategic Advisor for Hot Bread Kitchen's Kitchen Cabinet in New York, NY, and is a member of the Society of Fellows for the Culinary Institute of America. She also hosts the podcast "Hospitality on the Rise," highlighting stories and insights from hospitality professionals. Cheng's dedication to the hospitality industry is evident in her efforts to provide resources and tools that support professionals in their career development. Her work continues to influence and shape the future of hospitality recruitment and networking.​

Alice Cheng is the Founder and CEO of Culinary Agents, the hospitality industry's go-to professional community and trusted hiring platform. Her journey began in hospitality, where early jobs sparked a passion for helping others overcome both job-seeking and hiring challenges. From mailroom temp to global marketing executive, Alice then honed her business skills during a 13-year tenure at IBM, where she facilitated innovation and advised leading Silicon Valley firms like Netflix on tech-driven growth strategies. This love for the hospitality industry combined with carving out her own career path in technology, led her to found Culinary Agents, providing tech solutions that have revolutionized how talent and hiring businesses connect in the hospitality world.  Beyond her entrepreneurial pursuits, Alice is dedicated to mentoring professionals across diverse fields and is a distinguished member of The Society of Fellows for the Culinary Institute of America. She also serves as a strategic advisor for Hot Bread Kitchen, empowering individuals through food-based careers.  Recognized as a thought leader, Alice's expertise is often sought out by major networks like Bloomberg and in publications such as Eater, Grub Street and LA Magazine. Her monthly newsletter, Pre-Shift Career Lineup, continues to inform and inspire professionals worldwide.   Listen in as we discuss why the restaurant industry is behind when it comes to career growth, and ways to build a long term career in hospitality.   Learn more about Culinary Agents and Hospitality Career Paths.

Joanne Wilson is an early-stage angel investor, entrepreneur, and philanthropist with over 150 companies in her investment portfolio such as Food52 and Eater. Her latest venture, Gotham, is a female-founded cannabis concept space that's curates and shares one-of-a-kind products, art, and experiences that reflect New York's rich history and influence. She is also the chairperson of Hot Bread Kitchen and currently sits on the board of The Highline and The Public Housing Community Fund in NYC. Sponsor: Subscriptions to Harvard Business Review's unlimited content start at only $10 a month. Go to and enter PROMO CODE: SUCCESS right now to take advantage of this great offer.

Dana Cowin is an award-winning tastemaker and innovator in media, food and branding. After 21 years as the Editor-in-Chief of Food & Wine magazine, Cowin launched Speaking Broadly, an independent media company to promote less-established voices in the worlds of food, creativity and sustainability and to deepen our understanding of ourselves as well as the pleasure of travel, cooking, eating. The company produces a podcast, zine and events. Her current project is Feeding Broadly, an uplifting dinner series that highlights the power of regenerative ingredients and intimate conversations.   As part of her work to empower the leader within all of us, Cowin also coaches executive teams, founders and creatives and consults for fast casual and consumer packaged goods brands.  Cowin is a sought-after speaker with appearances on Top Chef and Beat Bobby Flay, moderating panels at places like SXSW and the 92nd Street Y, delivering keynotes on empowerment, food and entrepreneurship.  Cowin is on the board of Food Education Fund, Hot Bread Kitchen, the Food Council of City Harvest and Culinary Council of God's Love We Deliver. On this episode, she joins host Mitchell Davis and discusses personal storytelling through food, the importance of shaping menus to protect the planet, and how curiosity contributes to a chef's success. Follow Dana Cowin on Instagram at @fwscout and @speakingbroadly   For more on Dana and her work, visit: danacowin.com

Manhattan based non-profit Hot Bread Kitchen creates opportunity for immigrant women and women of color through food entrepreneurship. I spoke with CEO Leslie Abbey about how they leverage the NYC food industry to help women improve their economic trajectory. They also have an amazing marketplace! Visit hotbreadkitchen.org.

Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show's inception in 2006, she has lent her expertise as a permanent judge on BRAVO's Emmy and James Beard Award-winning series Top Chef, now entering its 20th anniversary season. She was most recently a co-host of The Good Dish, the daily syndicated series offering delicious recipes, real-life wisdom, and conversations on the topics of the day, and was formerly host of Top Chef Amateurs, as well as Iron Chef Canada. From 2004 to 2019, Gail served as special projects director at FOOD & WINE. In February 2012, she published her first book, Talking With My Mouth Full: My Life as a Professional Eater. Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released in October 2017. Nominated for an IACP award for best general cookbook, it features recipes inspired by Gail's world travels—all made with accessible ingredients and with smart, simple techniques for successful family meals and easy entertaining. Gail frequently appears on other daytime television shows such as TODAY on NBC, Rachael Ray and The Talk, and was named the #1 Reality TV Judge in America by The New York Post. She is the co-founder of Bumble Pie Productions, and the newest Global Ambassador for Children in Conflict, an international organization committed to protecting, educating and providing critical aid for the world's most vulnerable children affected by war. Gail sits on the board of several other nonprofit organizations and philanthropic endeavors, including City Harvest and Hot Bread Kitchen. She currently lives in New York City with her husband, Jeremy and their two children, Dahlia and Kole. On this episode, Gail joins host Mitchell Davis and discusses what it takes to stand out on Top Chef, the democratization of restaurants, and the importance of being treated with respect in the kitchen. Follow Gail on Instagram @gailsimmonseats, Facebook Gail Simmons and Twitter @gailsimmons. For more on Gail and her work, visit: https://gailsimmons.com/

Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosIn the debut episode of The Future Of Food Is You, Abena-Anim Somuah chats with Jenneh Kaikai, the founder of custom cake company Pelah Kitchen and the new director of HBK Incubates, the small business development program at Hot Bread Kitchen. Jenneh talks about the launch of her cake business, her crowdfunded trip to Ghana and Sierra Leone, and her dreams of launching a West African coffee brand. Don't miss Jenneh's voicemail to her future self and her Future Flash Five predictions. Read the transcript here. Thank you to Kerrygold for supporting our show. The Future Of Food Is You is a production of The Cherry Bombe Podcast Network.More on Jenneh: Instagram, Hot Bread KitchenMore on Abena: Instagram, The Eden Place

We interview Leslie Abbey, Chief Executive Officer, Hot Bread Kitchen. In this podcast, Leslie shares how HBK is focused on reaching 1,000 "breadwinners' by 2024 and how it has been leading the organization out of the pandemic. Hot Bread Kitchen programs and services include professional skills training and career programs, job placement, food entrepreneurship and social services support. We have a built-in network of high-quality employers ready to hire women from our programs. Our food entrepreneurship offerings help small business owners seed, start and scale their ventures. And our team helps women overcome obstacles to success outside the workplace—from financial planning to childcare.   About LESLIE ABBEY, ESQ. Leslie is an organizational leader and entrepreneur who has committed her career to supporting at-risk youth and families, social justice, and data-driven strategies to improve human service outcomes. In January 2022, Leslie became CEO of Hot Bread Kitchen, an organization that creates economic opportunity for immigrant women and women of color through job skills training, food entrepreneurship programs, and an ecosystem of support in New York City.    Prior to joining Hot Bread Kitchen, Leslie was Deputy Executive Director and Chief Operating Officer of Covenant House New York, the City's largest organization dedicated to serving youth experiencing homelessness. During her tenure, she implemented significant operational improvements, including the launch of multiple data-driven strategies to improve youth outcomes, growth of the organization's budget by more than 50%, and the spearheading of an agency-wide diversity, equity, and inclusion strategic plan. From 2014 to 2017, Leslie was Interim Executive Director and Chief Program Officer at Lantern Community Services, a leading nonprofit provider of supportive housing in New York City, and the largest operator of such services for youth leaving foster care. From 2007 to 2014, Leslie held progressively senior positions at the New York City Administration for Children's Services (ACS).    Leslie started her career as an attorney in the Legal Aid Society's Juvenile Rights Practice from 1997 to 2007, where she first represented children and youth in Bronx Family Court, and then moved on to the Practice's Special Litigation and Law Reform Unit. In 1995, Leslie received her J.D. from New York University School of Law, where she was an editor of The Review of Law and Social Change and a member of the Family Defense Clinic. She received her B.A. with Honors from Swarthmore College in 1990.    Leslie has served on various boards and committees in the nonprofit and public sectors and currently sits on the Board of Managers of Swarthmore College and Board of Trustees of New York University School of Law. In the year following her law school graduation, Leslie founded Legal Information for Families Today (LIFT), which provides legal information and support to Family Court litigants, and now serves 30,000 litigants annually; she continues to serve as a member of LIFT's Board of Directors. A native New Yorker, Leslie lives in Manhattan with her husband, two teenagers, and rescue dog, Sammy.

Karen Bornarth has been an active part of the American bread scene for over two decades.  This past July, she was named Executive Director of the Bread Bakers Guild of America and is fully engaged moving the baking profession forward. In this episode, Karen shares her baking story, from late nights at Amy's Breads to her baking and education work at Hot Bread Kitchen.  And they dig into Karen't vision for the Guild as they celebrate their 30th anniversary and set course for the next 30 years. Helpful Links Bread Bakers Guild of America @breadbakersguild on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

Today's episode is a continuation of our Women in the Workplace series. Earlier this year we talked with women from GODIVA, Hot Bread Kitchen, and the Females in Food program about how each company is helping to empower women throughout the food and beverage industry.  Today we turn our attention to Jenn Palmer, CEO of eCapital ABL. At eCapital, Jenn leads an organization that specializes in financing food and beverage companies. At the helm since January of 2020, we talk about how Jenn's career path helped her see the value of diversity – both among eCapital's portfolio and within her teams. And speaking of portfolios, Jenn explains how her team helped grow eCapital's portfolio 70%...during a pandemic.   In this episode, we talk about the hurdles women experience when trying to launch or grow a food business, with special attention paid to women's access – or lack thereof – to capital. We also address how to make financing more equitable as well as HOW – and WHY – both men and women can better support women-owned business.  Read the transcript of the episode on the Food Processing website

Good things happen when you trust yourself and head in the direction of things you are passionate about. Top Chef judge Gail Simmons' shares insights from her career journey including how to navigate life's challenging moments while integrating excitement into your life. Great takeaways ahead plus fantastic top Chicago restaurant recommendations you don't want to miss. Key Takeaways from This Episode Four helpful tips on how to figure out your life destination Ways to inject fun into your job Key components that are common among people who win in any situation Effective stress-management tips to overcome intense moments Culinary destination recommendations in Chicago   Disclaimer: All information and views shared on the Live Greatly podcast are purely the opinions of the authors, and are not intended to provide medical advice or treatment recommendations. The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician or other qualified health professionals when you have any questions regarding your specific health, changes to diet and exercise, or any medical conditions.   Resources Mentioned In This Episode Talking With My Mouth Full: My Life as a Professional Eater Bringing It Home: Favorite Recipes from a Life of Adventurous Eating Top Chef The Good Dish Toronto Life Stephanie Izard Sarah Grueneberg Beverly Kim Parachute Abundance Setting Rose Mary Rick Bayless Grant Achatz Brindille Mindy Segal Demera Ethiopian Restaurant Diana Dávila Mi Tocaya   About Gail Simmons Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show's inception in 2006, she has lent her expertise as a permanent judge on BRAVO's Emmy and James Beard Award-winning series Top Chef, now in its 19th successful season. She is a co-host of The Good Dish, the new daily syndicated series offering delicious recipes, real-life wisdom, and conversations on the topics of the day, and most recently was the host of Top Chef Amateurs, as well as Iron Chef Canada. From 2004 to 2019, Gail served as special projects director at FOOD & WINE.  In February 2012, she published her first book, Talking With My Mouth Full: My Life as a Professional Eater. Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released in October 2017. Nominated for an IACP award for the best general cookbook, it features recipes inspired by Gail's world travels—all made with accessible ingredients and intelligent, simple techniques for successful family meals and easy entertaining. Gail frequently appears on other daytime television shows, such as TODAY on NBC, Rachael Ray, and The Talk, and was named the #1 Reality TV Judge in America by The New York Post.  She is an Entrepreneur in Residence at Babson College, co-founder of Bumble Pie Productions, and the newest Global Ambassador for Children in Conflict, an international organization committed to protecting, educating, and providing critical aid for the world's most vulnerable children affected by war. Gail sits on the board of several other nonprofit organizations and philanthropic endeavors, including City Harvest and Hot Bread Kitchen.  She currently lives in New York City with her husband, Jeremy, and their two children, Dahlia and Kole. Connect with Gail Website: Gail Simmons Instagram: @gailsimmonseats   Kristel Bauer, the Founder of Live Greatly, is on a mission to help people thrive personally and professionally. She is a corporate wellness expert, Integrative Medicine Fellow, Keynote Speaker, TEDx speaker & contributing writer for Entrepreneur. Follow her on: Instagram: @livegreatly_co Clubhouse: @livegreatly LinkedIn: Kristel Bauer Youtube: Live Greatly, Kristel Bauer To Book Kristel as a speaker for your next event, click here.

Diana Taylor, former First Lady of New York City and Chairperson of Hot Bread Kitchen's Board, and Leslie Abbey, CEO of Hot Bread Kitchen discuss how female entrepreneurs can forge new paths and make the impossible, possible. HBK creates economic opportunity for immigrant women and women of color through food entrepreneurship programs, job skills training, and an ecosystem of support in New York City.They envision an equitable world where all people have the opportunity and support to pursue personal, professional, and economic growth. The organization's unique model helps break through barriers and moves the food industry toward greater equity and sustainability.

Michelle Rojas (she/her/hers) is a Corporate Social Worker and self-described cross-sector athlete with a career spanning the intersection of social impact, non-profits, and mission driven companies. She is an LMSW and holds a BSW from the University of Pittsburgh and an MSW in Social Enterprise Administration from Columbia University. She currently works as the Diversity, Equity, and Inclusion (DEI) Manager at Imperfect Foods, a direct to consumer grocery delivery company working to eliminate food waste. At Imperfect Foods she develops, designs, and implements a DEI strategy at the nexus of racial justice and food justice. Previously, she served as the Director of Workforce Programs and DEI at Hot Bread Kitchen, a NYC based social enterprise. There she designed and managed programs that provided individuals impacted by gender, racial, social, and/or economic inequality in New York City with immediate stability and customized career pathways. Michelle is deeply passionate about leveling the playing field and creating more accessible, inclusive, and equitable environments for underrepresented populations. During their time together, Michelle and Natalia discussed the power of mentorship and how Michelle has worked with an employee resource group within her organization to build and develop mentorship programs that have seemed to touch every area across the company.---We help businesses build more diverse and more inclusive workplaces. Want to learn more? Follow us on... Our Website: seenatwork.com Instagram: @seenatworkllc Twitter: @seenatworkllc LinkedIn: @seenatworkllc

In today's episode we're talking about The Lady Godiva Initiative, a program Godiva launched in 2020 to support charitable organizations that empower women around the world. One of the recipients of Godiva's Initiative is Hot Bread Kitchen, a New York-based nonprofit that creates economic opportunity through careers in food. Join us as we talk about the Initiative – how and why it got started and how Godiva is helping to empower women while also supporting both local and global communities. We talk much more in-depth about Hot Bread Kitchen and the work its doing to empower women with economic security, including job skills training and food entrepreneurship programs. Read the full text of the transcript on the Food Processing website *** Enjoy this episode, but before you listen in, make sure you've visited our Influential Women in Food page on the Food Processing website. We're honoring women making an impact in the food and beverage industry, but we need your help. Submit a nomination – or several – for the women you see making an impact. But, be sure to do it soon. Nominations close March 1. 

How do you train a deskless workforce with modern technology? Through our great uniter—the text message. We welcome Rachael Nemeth, Co-founder and CEO of Opus Training on the show to discuss Opus' text message-based learning platform for frontline workers, onboarding and training the deskless workforce, and how a great training program can help keep employees around. The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer. About Rachael Nemeth Rachael Nemeth is the CEO and Cofounder of Opus, a platform that helps employers design and deliver text message-based courses to their "deskless" workforce. Her background combines decades of experience in the service industry, instructional design, and second language acquisition. Before Opus, she worked in Operations and HR for Danny Meyer's, Union Square Hospitality Group, Baked, and Hot Bread Kitchen, an NGO that teaches baking production skills to underrepresented women. Her first company, ESL Works brought industry-relevant English training to New York City kitchens. Rachael is an alum of The New School and is from Kansas City (the Kansas side, if you're wondering). About 7shifts 7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.

How do you train a deskless workforce with modern technology? Through our great uniter—the text message. We welcome Rachael Nemeth, Co-founder and CEO of Opus Training on the show to discuss Opus' text message-based learning platform for frontline workers, onboarding and training the deskless workforce, and how a great training program can help keep employees around.The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.About Rachael NemethRachael Nemeth is the CEO and Cofounder of Opus, a platform that helps employers design and deliver text message-based courses to their "deskless" workforce. Her background combines decades of experience in the service industry, instructional design, and second language acquisition. Before Opus, she worked in Operations and HR for Danny Meyer's, Union Square Hospitality Group, Baked, and Hot Bread Kitchen, an NGO that teaches baking production skills to underrepresented women. Her first company, ESL Works brought industry-relevant English training to New York City kitchens. Rachael is an alum of The New School and is from Kansas City (the Kansas side, if you're wondering).About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.

While working from home and distance learning taught us that working and learning from our homes is possible, for 80% of the global workforce that are considered “deskless,” sitting behind a computer all day to perform their duties is not necessary. This presents a great challenge and opportunity for employers looking to provide critical skills and education to these “deskless workers.” In order to provide the necessary on-the-job education and training for frontline workers, employers must turn to other effective means of training.   In this episode, we're focusing on an old way of communication - text messaging -  that is being leveraged as a completely new way of training our frontline workers to drive education, training and growth at work. Joining Natalie in this episode is Rachael Nemeth, Founder and CEO of Opus Training, a digital platform that delivers text message courses. Rachael led restaurant operations, facilities, and people for over a decade in the hospitality industry. She comes from a family of restaurant veterans and is also an alum of Union Square Hospitality Group and Hot Bread Kitchen.  Rachael is a certified English as Second Language (ESL) instructor and is dedicated to inclusive training practices. What We Discussed in This Episode: What does Opus Training help employers train and educate their employees ? What has been the greatest challenge for employers when it comes to text message training? How did Rachael overcome her personal challenge of dealing with imposter syndrome and how can other founders do the same? What are top tips for properly onboarding clients and humanizing the process? How can human resource leaders and small business owners use Opus Training to stay ahead of the training technology curve? What lies ahead for the education industry and what opportunities exist in this space? What is “situation-based” training? Rachael's practical tips for other founders and leaders in the technology sector Resources Mentioned: Superhuman - https://superhuman.com/  Founding Sales: The Early Stage Go-to-Market Handbook by Peter R. Kazanjy - https://www.amazon.com/Founding-Sales-Go-Market-Handbook-ebook/dp/B08PMK17Z1 Contact Information: Opus Training website - https://www.opus.so/  Thank you for listening! Don't forget to FOLLOW or SUBSCRIBE to the show to receive every new episode delivered straight to your podcast player. If you enjoyed this episode, please help us get the word out about this podcast. Share this podcast on your favorite podcast player, including on: Apple Podcasts: https://podcasts.apple.com/us/podcast/futurework-playbook/id1568361184 Amazon Music: https://music.amazon.com/podcasts/7d7f6bba-d8f3-4bbc-be11-710dc792294b/FutureWork-Playbook Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9ndW5kZXJzb25kZXR0bWVyLmxpYnN5bi5jb20vcnNz or Spotify: https://open.spotify.com/show/3mlLZIHozG0JaoOdarKNW2?si=N4vqfquiTk2W4JBux6GXdA&dl_branch=1 Be sure to connect with us and reach out with any questions/concerns: LinkedIn: https://www.linkedin.com/company/gunderson-dettmer Twitter: https://twitter.com/GundersonLaw  Gunderson Dettmer Website: http://www.gunder.com This podcast is for informational and educational purposes only. It is not to be construed as legal advice specific to your circumstances. If you need help with any legal matter, be sure to consult with an attorney regarding your specific needs.

Gail Simmons, the trained culinary expert, food writer, television personality, and Top Chef judge, sits down with the Head of Family Advisory and Philanthropy Services, Judy Spalthoff, to discuss her career and values that have fueled her work as a philanthropist. Sitting on the board of City Harvest and Hot Bread Kitchen, two NYC-based nonprofits, Gail tackles issues such as hunger, food waste, and female empowerment in the food industry. As she shares her mantra for giving, Gail discusses the role her own family has played in her life as a philanthropist and how this has informed decisions she makes as a parent. Featured are Gail Simmons, food writer and Top Chef judge, and Judy Spalthoff, Head of Family Advisory and Philanthropy Services.

Dana Cowin, best known for her two decades as the Editor-in-Chief of "Food & Wine", is a tastemaker, talent scout, consultant, author, lecturer and radio show host. During her tenure at the award-winning magazine (1995-2016), she oversaw every editorial aspect of the brand from print to web to books to social media. After "Food & Wine", Cowin founded DBC Creative, a brand consultancy and was Chief Brand Advisor for Dig Food Group from 2017-2020. She is host of “Speaking Broadly” on Heritage Radio Network where she interviews extraordinary women in the food industry about their greatest challenges and triumphs. In winter 2020, Cowin created Giving Broadly, an extension of her podcast, highlighting women food entrepreneurs and their products. Cowin also coaches creatives from editors to directors to actors and photographers.  A sought-after speaker, Cowin has been a judge on Bravo's “Top Chef,” a presenter at TedXManhattan, a motivational speaker for brands like Bacardi, lecturer at the Food & Wine Classic and multiple other food festivals and other events. A noted author, in 2014 Cowin published “Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes,” which garnered a spot on many “Best of Fall” lists.  Cowin serves on the advisory Board of Directors of City Harvest, a hunger-relief organization, Hot Bread Kitchen, a workforce development group and the Food Education Fund of Food & Finance High School. For her many contributions to the culinary world, Cowin was inducted in to the James Beard Foundation's Who's Who of Food & Beverage in America. On this episode, Dana shares her one way ticket to New Zealand! She also reflects on her most memorable culinary experiences, the connection between food and memory, and what a drop of port from the 18th century tastes like. Dana is just one of the dynamic personalities featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back. Their destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Former Senator, Joe Lieberman; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

00:00- 01:00 - The comedy chefs dip into the podcast with a cold open about Jesses sweet feet and Lances Cleveland calves. 01:00- 03:00 - Lance sips on some matcha prepared by his wife as Jesse trys to matcha his energy. 03:00- 10:00 - Lance presents some meal prep regarding the ongoing sweatpants saga and also another Braizerback weighs in on the Shack Shack versus In and Out rivalry. 10:00- 19:07- Jesse and Lance share the same highlight as they look back on a great day golfing at the inaugural Braised Bits open. 19:07- 1:19:09- Jesse and Lance reveal parm their top nine favorite restaurants. 1:19:09- 1:33:41 - Phil Jackson and Kate predict the chefs top nine Joe Lists. 1:33:41-1:36:34-Jesse promotes Hot Bread Kitchen and the Service Workers Coalition. Lance reads an ad for Uber Petes. 1:36:35-1:43:41 -The chefs answer a question from Jim Nantz Sweatpants regarding whether they would Dan Rather be a famous musician, famous actor or professional athlete. 1:43:41- 1:52:23-  Jesses is that a QAB has him burning his garlic too often while cooking. Lance goes back to the Braised Bits Open and has a bone to pick with the Texas Ranger. 1:52:23- 1:54:38 - The chefs bring in the closer and promote what they have coming up.

This week on A MESS IN THE KITCHEN, Molly and Dusti have a lively discussion with highly-regarded author and magazine editor, Dana Cowin. Dana is the former long-time Editor-in-Chief of Food & Wine Magazine. She is a tastemaker, talent scout, author, lecturer and radio show host. When Cowin is not sharing advice on the best new restaurants to try, food trends to watch, or interviewing inspiring role models, she devotes her time to organizations she cherishes, including serving on the boards of City Harvest and Hot Bread Kitchen. This interview was conducted pre- COVID-19 but, we hope our audience will find the information shared to be helpful.If you would like to order Dana's book go here: (https://www.amazon.com/Mastering-My-Mistakes-Kitchen-Delicious/dp/006230590)Connect with the show and EMAIL US at our website (https://amessinthekitchen.com)Matriarch Digital Media (matriarchdm.com) produces this and other podcasts that understand, encourage and uplift women.

Hot Bread Kitchen is an organization that teaches immigrant women to bake artisanal breads from their home country. HBK provides culinary and management training and english classes to these women who have come to New York City from countries including Bangladesh, Mexico, and Morocco, among others. HBK’s breads are available at select grocery stores including […]

What does the COVID-19 crisis mean for women-run food businesses? On today's show I speak with Shaolee Sen, CEO of Hot Bread Kitchen, about the unique challenges women-run and immigrant-run food businesses face at this time. Hot Bread Kitchen is an organization in Harlem that's a culinary incubator program and workforce development program that trains women for jobs in the culinary industry. You can support by visiting hotbreadkitchen.org.And here are some of the businesses that were mentioned during our conversation:Janie Bakes: website / instagramPabade: website / instagramGinjan: website/ instagramImage courtesy of Hot Bread KitchenA Hungry Society is powered by Simplecast. 

Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Jessamyn Rodriguez, social entrepreneur, educator and the founder of Hot Bread Kitchen, an amazing bakery in Harlem that trains low income and immigrant women in culinary and professional skills. Most recently Jessamyn joined Union Square Hospitality Group as Director of Operations for Daily Provisions, one of our hands down favorite places to eat in New York! Tune in to hear the panels opinions on all things: leadership, for-profit vs. non-profit, all-day businesses and of course, former Royal Megan Markle!The Main Course OG is powered by Simplecast.

Can you believe? We’ve interviewed hundreds of women in and around the food world since Radio Cherry Bombe launched in May 2014 and host Kerry Diamond takes a look back at the special moments. Hear an interview with Ina Garten by our original host, author and activist Julia Turshen. We’ve got an exclusive Jubilee recording from Sharon Richardson of Just Soul Catering, a viral recipe confession from Sarah Kieffer of the Vanilla Bean Blog, and a hustle how-to from Ellen Bennett of Hedley & Bennett. Catch shoutouts from past guests, including Gabi Vigoreaux of Smith Canteen, Hot Bread Kitchen founder Jessamyn Rodriguez, and Christina Ha of Macaron Parlour and Meow Parlour, and a special thank you to our guest hosts. We didn’t forget the speed round. Associate producer Jess Zeidman puts Kerry in the hot seat. Thanks to all of our listeners and past guests! Here’s to our next 200!! Thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast.

Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread. We'll chat flatbreads with chef Mike Solomonov of Zahav, head baker Peiwen Lee of Hot Bread Kitchen, and author Kate Leahy of the forthcoming Lavash. Then, producer-at-large Conor O'Donovan will dive deep into Irish Soda Bread with Darina Allen of The Ballymaloe Cookery School and cookbook historian Dorothy Cashman. And, as always, we'll hear insights from co-authors of Modernist Bread Nathan Myhrvold and Francisco Migoya. Photo Credit: Nathan Myhrvold / The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

Who is Joanne Wilson?   Joanne Wilson is a New York City based investor and has had many careers. She started out in retail, eventually moving to the wholesale arena. She then transitioned to the media side of the technology world, before once again reinventing herself as an investor. She is currently an active angel investor with a portfolio of over 90 companies such as Food52, Sweeten, Vengo, Nestio, Shippabo, Flip, Clutter, and Union Station. She has been involved in numerous real estate transactions from beginning to end and continues to make investments in that world. Joanne is an investor in a few restaurants in the New York area.   In addition to these endeavors, Joanne has been involved in various education projects and has served as chairperson at Hot Bread Kitchen, a non-profit committed to increasing access to the culinary industry for woman and minority entrepreneurs. She currently sits on the board of The Highline and is the co-chair of Path Forward.  Joanne has maintained her blog, www.gothamgal.com for 15 years and has recently taken her talents to the airwaves on her podcast, "Positively Gotham Gal". She loves to bake, cook, throw a good party, travel, read, collect art, do the crossword and stay on top of what's happening around the globe and in NYC.  Joanne believes her most successful venture is being married to her best friend, Fred, and raising their three kids Jessica, Emily and Josh    Show Highlights  Joanne shares her journey into angel investing and how she is able to see things coming down the pike  Joanne talks about what she invests in and how her investing has changed over the last 12 years  Joanne comments on some of her investments that are undercapitalized and the frustration she has around getting other investors excited about the startups and the founders.    She looks for tenacious, smart, scrappy people as founders who can articulate their vision from now until what it can be.    In, 70% of the companies she’s invested in, Joanne was the first money into the companies. Joanne talks about how she works with her founders to get access to capital and resources and help them build their businesses.    Joanne and Terri talk about various different funding mechanisms and getting access to capital.  If Joanne could wave a magic wand, she would change the animosity in society that people have towards each other.  She would make sure everyone has healthcare, a roof over their heads, food on the table, and access to education.  With these fundamental needs met, she believes that they may have better caring for their fellow man.    Terri’s Key Takeaway  It’s difficult to be a generalist as an angel investor; it’s better to choose a vertical that is most interesting to you and become familiar with the space.    References in the Podcast  Joanne’s website:  https://gothamgal.com/  Fred Wilson’s interview on A16Z on Tech Trends and Disruption: https://a16z.com/2018/09/23/tech-trends-disruption-innovation-internet-crypto/  Fred Wilson: http://www.usv.com/about/fred-wilson  Union Square Ventures:  https://www.usv.com/  Serendipity:  https://www.guildserendipity.com/  Jason Calacanis:  http://calacanis.com/  Laura Fleet: https://www.linkedin.com/in/laura-brookins-fleet-49aa9a54/  SendaRide:  https://sendaride.com/  Contact  Joanne can be reached through her website https://gothamgal.com/.    You can follow Terri on Twitter at @terrihansonmead or go to her website at www.terrihansonmead.com or on Medium:  https://medium.com/@terrihansonmead.   Feel free to email Terri at PilotingYourLife@gmail.com.  To continue the conversation, go to Twitter at @PilotingLife and use hashtag #PilotingYourLife. 

Peiwen Lee is the head baker at Hot Bread Kitchen in New York City.  It's a bakery with a social mission in addition to the amazing bread and pastries they make every day.  They are proof that bakeries provide benefits to society well beyond a loaf of bread. In this episode, Mark learns about Peiwen's baking journey from Singapore to New York and the important, empowering role Hot Bread Kitchen is filling for immigrant women in New York.   Some links: Hot Bread Kitchen Website @hotbreadkitchen on Instagram Rise Up! The Baker Podcast website Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

Jessamyn Waldman Rodriguez is the founder and CEO of Hot Bread Kitchen, a social enterprise that creates professional opportunities for low-income and immigrant women. Their line of multi-ethnic breads is inspired by the bakers who make them. Before Hot Bread Kitchen launched, Jessamyn carved her path toward entrepreneurship by utilizing every resource possible, from her roommate’s computer to government grants -- definitely a crash course in making what you’ve got work for you. Music edited from 'Something Elated' by Broke For Free. freemusicarchive.org/music/Broke_Fo…mething_Elated From the Free Music Archive. CC Attribution 3.0 Produced by Rachel James. Positively Gotham Gal is proud to be made in NYC.

Feed The Resistance with Julia TurshenJulia Turshen is the author of FEED THE RESISTANCE and SMALL VICTORIES, named one of the Best Cookbooks of Fall 2016 by The #NewYorkTimes. She has coauthored numerous cookbooks including Spain…A Culinary Road Trip with Mario Batali, It’s All Good with Gwyneth Paltrow, Mastering My Mistakes in the Kitchen with Dana Cowin, as well as The Kimchi Chronicles, Hot Bread Kitchen, The Fat Radish Kitchen Diaries, and Buvette. She hosted the first two seasons of Radio Cherry Bombe and has written for The New York Times, Vogue, T Magazine, Bon Appétit, Food & Wine, Saveur, SELF, The Washington Post, and The Wall Street Journal. http://www.juliaturshen.comA Quarter Million Steps with Dr. Anthony PaustianAnthony Paustian holds a Ph.D. in Educational Psychology and graduate degrees in business administration and design. With decades of experience in strategic leadership, he has a broad understanding of what actually works in daily practice. From his Air Force days on fighter aircraft to becoming a corporate leader building and positioning national brands, Dr. Paustian was given an uncommon opportunity in life––to design and build a technology-focused college campus from scratch. Since its opening, the campus has regularly appeared in national media and won many awards including being recognized as one of the nation’s most innovative organizations. http://www.adpaustian.com

On today's season finale, Dave and Nastassia talk ROM hacking, cold brew coffee, wine zombies, low temperature cooking, pre-batched cocktails, the divinity of deep frying, and more! Also calling in is Karen Bornarth, Program Director of Bakers in Training at Hot Bread Kitchen. Cooking Issues is powered by Simplecast

Dana Cowin served as Editor in Chief of Food and Wine Magazine for over 21 years. She is an author, tastemaker, lecturer, mentor and talent scout. Dana was inducted into the James Beard Foundation in 2012 for "Who's Who in Food and Beverage in America". Dana hosts Speaking Broadly on The Heritage Radio Network. She is a board member for City Harvest, Hot Bread Kitchen, and Wholesome Wave. The Grape Nation is powered by Simplecast

Jessamyn Rodriguez of Hot Bread Kitchen and Renée Beaumont of Radical Mindset join host Kerry Diamond to talk about their inspiring partnership for Immigrant Heritage Month. Together, these two enterprising Canadians are working to raise funds for the Hot Bread Kitchen Bakers in Training program, which helps prepare women facing economic insecurity for careers in the food world. Through the end of June, donations of $100 or more to HBK will be matched by RadicalMindset.org and donors will receive an “I Am an Immigrant” t-shirt (in English or Spanish) as acknowledgment of their gift. Most members of the Bombe Squad know how much we love Hot Bread Kitchen and support its mission, so we hope you'll help out.

This episode we talk with Jessamyn Waldman Rodriguez of Hot Bread Kitchen, a social enterprise bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. Then, we pitch our own social enterprises, chat about bread salad and hot bread recipes, and Alex rants about coffee.   Recipes: Red lentil curry (mesir wat) | A Couple Cooks Panzanella with cherry tomatoes and bell peppers | A Couple Cooks Garlic herb focaccia bread | A Couple Cooks   Jessamyn Waldman Rodriguez, Hot Bread Kitchen Website | Instagram | Order bread   Books: Hot Bread Kitchen, Artisanal Baking from Around the World   Jessamyn speaks at The Patachou Foundation Speaker's Forum in Indianapolis on April 27 -- order tickets here! A Couple Cooks on Instagram and Twitter  

Host Jessica Harris talks with Jason Ackerman, founder of Fresh Direct, an online grocer. Harris also talks with Jessamyn Rodriguez, founder of Hot Bread Kitchen.

Oh, Bombe Squad. What happened? We've put together a panel for today's Radio Cherry Bombe to talk through how we're feeling and shed light on some of the issues resulting from Tuesday's shocking results. Joining us is author Charlotte Druckman, Erin McKenna's Bakery founder Erin McKenna, Hot Bread Kitchen founder Jessamyn Rodriguez, and food policy expert Marion Nestle. We'll get through this.

Hawa Hassan is the founder of Basbaas, the only line of Somali hot sauces and chutneys available in the U.S. The products are all natural, gluten free, and vegan. To create Basbaas, Hassan participated in the incubator program at Hot Bread Kitchen, the bakery and social enterprise initiative based in East Harlem. Molly Yeh is a baker, blogger, writer, and farmer living in East Grand Forks, North Dakota. She is the voice behind the popular blog, My Name is Yeh, and has built a following for her unique take on life, love, and food. Molly also graduated from Juilliard and plays percussion in symphonies and orchestras around the world. She lives in North Dakota with her husband and their chickens. Her first book, Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm, is out now.

Kimberly J. Vallejo, Program Manager at Hot Bread Kitchen, teaches us how an incubator can help you cut costs and avoid mistakes.

Kimberly J. Vallejo, Program Manager at Hot Bread Kitchen, teaches us how an incubator can help you cut costs and avoid mistakes.

Joanne Wilson a prominent angel investor in New York City. Joanne has had several careers on her way as an investor. She started as a buyer at Macy’s, went on to run a company in the rag trade, and eventually ended up spearheading sales for a start-up magazine/events company called Silicon Alley Reporter. She has sat on a number of profit and non-profit boards and has been involved with a variety of big real estate transactions from beginning to end. Joanne has been blogging since 1994 under the name Gotham Gal and has been involved with the start-up community as an angel investor and adviser ever since.   Many of the companies she works with are owned or started by women. Companies like Food52, Dailyworth, The Sweeten, Windowfarms, Scoot, Blue Bottle Coffee, Lover.ly, littleBits, Nest.io, Le Tote, Curbed (Eater/Racked) as well as Ricks Picks, several restaurants and The Moon Group. She is the Chairperson of Hot Bread Kitchen and sits on the board of the Highline.   Lets listen into Joanne Wilson interviewed in NYC by director Peter Crysdale

Ed Levine first met Jessamyn Waldman Rodriguez eight years ago, when he happened upon her and her mother selling handmade tortillas at a tiny farmers market in West Harlem. Even back then, he could tell that Jessamyn was a force to be reckoned with. She embraces her life's work with equal parts humanity, passion, and focus. In recent years, Jessamyn's nonprofit and bakery, Hot Bread Kitchen, has been preserving baking traditions from around the world by hiring immigrant women to make the breads of their home countries in the organization's headquarters in Manhattan. Along the way, Hot Bread Kitchen has essentially become a wildly successful job-training program for the thousands of women who have passed through its doors. It's an awe-inspiring operation, and when you listen to this episode of Special Sauce, you'll understand that it takes a force of nature like Jessamyn Rodriguez to undertake this kind of initiative.

Master Baker and social rights advocate, Jessamyn Rodriguez, is Founder/CEO of East Harlem's Hot Bread Kitchen a nonprofit baking enterprise that trains low-income minority women through Bakers in Training. HBK Incubates fosters small food and beverage businesses. She's author of The "Hot Bread Kitchen Cookbook." We talk southern food with chef and food Writer Virginia Willis, author of 5 cookbooks: "Bon Appetit Y'All," Basic To Brilliant, Y'all" "Lighten Up Y'all." "Grits," and "Okra,:This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

Christina Tosi is the chef, founder and owner of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit magazine. Christina founded the dessert programs at Momofuku restaurant in New York and went on to build a culinary empire of her own from the ground up. She opened Milk Bar’s doors in 2008 and since then, hundreds of people flock to her stores daily to try one of her highly addictive and genius creations, including Cereal Milk ice cream, Compost Cookies and Crack Pie. Christina also started the trend for “naked cakes,” popular for their unfrosted sides. The culinary trendsetter and sugar genius is the recipient of two James Beard awards, including Outstanding Pastry Chef, author of two acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life, and a judge on the hit cooking competition series MasterChef and MasterChef Junior on the Fox Network. In addition to being a role model to her staff of over 200, this highly motivated and down home lady boss serves on the Board of Directors for Hot Bread Kitchen and Cookies for Kids’ Cancer and on the advisory boards for the Museum of Food and Drink (MOFAD) and Journee.

Robin on San Bernadino and the aftermath—and on detoxifying from the news. Guests: Mona Eltahawy on sexual revolution in the Muslim world; Louise Mirrer on putting women into history; Jessamyn Rodriguez on Hot Bread Kitchen's empowering women. Mona Eltahawy: Louise Mirrer: Jessamyn Rodriguez:

On today's episode of THE FOOD SEEN, Hot Bread Kitchen founder_Jessamyn Waldman_'s work used to focus on human rights, immigration advocacy, and education, and once she started baking, those principles still held true. From being the first female baker at Daniel restaurant, to baking out of a small walkup apartment in Brooklny to one of NYC's oldest indoor markets in Harlem, Jessamyn has built a community of strong entrepreneurial women through bread. Hot Bread Kitchen Cookbook celebrates their past, from Jessamyn's grandmother shaping Shabbat challahs at Perlmutter's bakery in Toronto, HBK's first traditional tortillas made with love from Puebla (Mexico), an introduction to Moroccan m'smen which is now a top seller at citywide Greenmarkets, and many the success stories from HBK Incubates, an initiative which has supported the growth of over 120 businesses, and created nearly 200 new jobs. Come break bread with us.    

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

This week’s guests: Jessamyn Rodriguez & Gail Simmons. After devoting herself to a career promoting Human Rights, Jessamyn Rodriguez landed in New York in 2002, earning a master’s degree in public administration from Columbia University, and then had an idea. She would start a baking coalition that would empower immigrant, low-income women by teaching English and business management classes alongside technical baking skills. The now thriving Hot Bread Kitchen makes over $2 million a year in just bread revenue, proving that a social mission with a good product can succeed in today’s market. Heritage Radio Network recently chose Jessamyn as one of our 100 Future Food Leaders for her innovative and inspiring work on the advancement of Human Rights. “New Yorkers are craving authentic stories and foods across cultures.” [10:07] “I was the first woman that had ever been hired in the bakery at Daniel and that was a huge feather in my cap to go out and talk about Hot Bread Kitchen.” [26:45] —Jessamyn Rodriguez on Radio Cherry Bombe Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as a permanent judge on BRAVO’s Emmy-winning series Top Chef. Gail is also the new head critic on Top Chef Duels and was previously host of Top Chef Just Desserts, Bravo’s pastry-focused spin-off of the Top Chef franchise. She is also co-host of The Feed. Part talk show, part food adventure, and part buddy comedy, The Feed airs on FYI, A+E’s new lifestyle network. Gail joined Food & Wine in 2004 and directs special projects for the magazine, acting as liaison between the marketing and editorial teams on magazine events and chef-related initiatives, working closely with the country’s top culinary talent. During her tenure, she has been responsible for overseeing the annual Food & Wine Classic in Aspen, America’s premier culinary event. Prior to Food & Wine, Gail was the special events manager for Chef Daniel Boulud’s restaurant empire. Gail currently lives in New York City with her husband, Jeremy and daughter, Dahlia. “I always say I’m not an American but I’m a New Yorker.” [8:35] “I kept going back to food and I kept cooking, and ultimately decided I wanted to write about food.” [13:45] —Gail Simmons on Radio Cherry Bombe

It’s a packed house on Snacky Tunes – we’ve got Hot Bread Kitchen’s artisanal bread operation, Portland’s Lincoln Restaurant & Amrit Singh from Stereogum all in the studio together at the same time! Tune in for an episode full of content and insights – hear about Hot Bread Kitchen’s mission to empower immigrants and women bakers, learn what it’s like running a restaurant in Portland and hear some of the best new tracks from Amrit’s collection in anticipation of SXSW. There’s no fuller 60 minutes of food and music on the airwave – stay current on this week’s episode of Snacky Tunes! This program was sponsored by Tekserve. “We are a non-profit bakery that provides job training and business incubation for immigrant women and minority food entrepreneurs.” [7:44] “Women are the world’s bakers and cooks and often they come to America are are delegated to cooking in somebody’s home. Our founder realized there’s a huge demand for ethnic and artisan products.” [11:30] –Molly Crossin, Communications & Development Director of Hot Bread Kitchen on Snacky Tunes “In Portland, you’re 20 minutes from the country. Our farms are that close.” [24:00] –Jenn Louis of Lincoln Restaurant on Snacky Tunes

This week The Farm Report trades in the pasture for a trip to the bakery that is the Hot Bread Kitchen. Host Erin Fairbanks sits down with Robin Burger, the business development manager of the Harlem-based non-profit social enterprise to explore how they are creating better lives for low-income women and their families by teaching them the skills necessary to launch food businesses and achieve management track positions in food manufacturing. Tune in to learn about how Hot Bread Kitchen is also supporting the local economy and farmers by using regionally sourced grains and flours, their incubator program for food innovators, and how they’ve even re-purposed bicycles for making bread! This episode is sponsored by Whole Foods Market.