Podcasts about howie kahn

Crystal Wilkinson is the author of a compelling new book, Praisesong for the Kitchen Ghosts, a memoir that honors the author's maternal ancestors, which she calls her “kitchen ghosts.” On this episode we speak with Wilkinson about life in Kentucky and what she came to learn about her family history while researching the book. Also on the show we catch up with Howie Kahn, a prolific journalist, sneaker expert, author, and podcast host. Howie is an old friend and a respected voice in food writing. We talk about his early magazine career and what drives him to write about food, drink, travel, and NYC as a backdrop for it all. Subscribe: Apple Podcasts, Spotify, GoogleMORE FROM CRYSTAL WILKINSON & HOWIE KAHN:The Ghosts of Black Appalachia Visit Her Kitchen [NYT]Crystal Wilkinson Poetry [Academy of American Poets]Tom Sachs On His Cult Classic 'Mars Yard' Nikes [Esquire]Writer Howie Kahn Is Fascinated by the Grill [Grub Street Diet]

https://patronite.pl/8podcast -Jeśli masz chęć wesprzeć moje podcastowanie;) #8podcast #AngelaSamota #GSheilaWysocki #daily 13 października 1984r zycie młodej kobiety Angeli Samota zostało zakończone przez nieznanego sprawcę. Gdyby nie upór i determinacja jej przyjaciółki do dnia dzisiejszego mężczyzna nie byłby osądzony za tę zbrodnię.

Helen Cammock's first major public commission, currently installed across 7 London Underground stations, invites commuters to gain perspective and empathy while reflecting upon living through the tumult of recent times. Cammock joins Common Decency host Howie Kahn to discuss this ambitious public installation and how her earlier pursuits as a social worker and as a singer inform who she is as an artist. 

Rob Petrone chats with food journalist and podcaster Howie Kahn about the whiplash so many of us are facing this summer with the emergence of the Delta variant and what this all means for restaurants. For more on Howie: https://freetimemedia.world/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Whether it's installation art about outer space voyages, a sculptural celebration of the streets of New York City or designing one of the world's most coveted sneakers, artist Tom Sachs aims to create objects and experiences that serve and enrich his studio and community. Tom joins host Howie Kahn to talk about the cost of his own relentlessness, why art should be fun, the perpetual search for perfection in everything from a sandwich to a fanny pack and how parenthood has changed both him and his work.

In this episode, Hanna Lee and Michael Anstendig of Hanna Lee Communications chat with Howie Kahn, a freelance writer, author and host of the “Take Away Only” podcast heard in nearly 200 countries. He is a Contributing Editor at WSJ Magazine⁣⁣, and his work has appeared in GQ, Wired, Travel + Leisure and Departures and other top publications.⁣⁣Tune in to hear this 20-year veteran journalist, who covers food, restaurants, culture, travel and art, share his thoughts on:⁣⁣⁣⁣⁣⁣1. How stories imbued with feeling, that show change, move him.⁣⁣⁣2. Why a pitch should include a measure of scholarship and be worth a journalist’s time.⁣⁣3. Why genuine social media posts about the real ups and downs of business are the best way to amplify one’s voice effectively.⁣⁣4. What inspired his successful podcast, “Take Away Only,” which kicked into high gear during the pandemic.⁣⁣5. Why he thinks Chef José Andrés’ World Central Kitchen is moving hospitality forward.⁣⁣Howie also answers a listener question from Chef Shenarri Freeman of Cadence, a new plant-based Southern and soul food restaurant in NYC by Ravi DeRossi’s Overthrow Hospitality. She asks what the best ways are to reach non-vegan guests.⁣⁣⁣⁣⁣Connect with Howie at howie@freetimemedia.world and on IG at @howiekahn.⁣⁣⁣⁣⁣⁣For more information on our agency, please visit www.hannaleecommunications.com.⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣Connect with hosts Hanna Lee (@hannaleeny), Michael Anstendig (@michaelanstendig) and our agency (@hannaleepr) on IG.⁣⁣⁣⁣⁣⁣⁣⁣ See acast.com/privacy for privacy and opt-out information.

The man behind the marketing of the beast that is Adidas and all of your favorite athletes!

Howie Kahn is a writer and podcaster in NYC. His podcast is Take Away Only To offer your own advice, call Zak @ 844-935-BEST TRANSCRIPT: ZAK: You are listening to episode 100 of The Best Advice Show. That was fast. Today is Food Friday. I'm really excited for you to hear the episode but first I just wanted to say, thank you for listening. I really, really appreciate it. I wasn't exactly sure how this show would go when I started it, but I'm learning so much. I feel like I'm actually doing some good. A lot of you have reached out and let me know as much. That means so much to me. If you are one of those people who's finding this show valuable. I would love it if you would share it with your family and friend. Alright, let's get on with the advice. Thanks again. ZAK: There's at least a few kinds of grocery shopping. There's the rush-in, look at your list, get your stuff...maybe you're with your kid. HOWIE: I took my kid to the grocery store recently. And because of COVID he's obviously been inside more in the last 6-months than he ever should have been during normal time, or has been his entire life. And now going to a grocery store with him is like going to a rave with somebody who just can't handle their drugs. You know, are they gonna topple the end display? Is the can gonna fall on his head? Is he gonna get too close to the wrong person who doesn't want a tiny child close to them during a pandemic. ZAK: That's not the kind of grocery shopping we're talking about today. We're talking about the kind where you're not in a rush. The store isn't too crowded. And you can kind of relax a little...and if you want... HOWIE: Get totally lost in the grocery store. Like I go really slow at the grocery store when I'm by myself. Like my wife will be like, where are you? What are you doing? And I've been looking at, like, the blueberries very slowly. ZAK: And them maybe you'll head over to the vegetables to see what looks good. HOWIE: The little fairytale eggplants. The one's that have the beautiful purple and white modeling. They're like chubby, little squat eggplants like the size of a half an iPhone or something like that. And they're just delicious. Like the flavors really concentrated and it just doesn't take much to make them into really happy food, you know? ZAK: Now you begin to fantasize about what you're gonna do with these beautiful, little eggplants. HOWIE: Cut them in half, length-wise. Score em just a little bit. Salt em just a little bit. Let them sit there for like, minutes to let some of the water come out. Dab the water off. Put a little more salt in them. Get pan going with olive oil, pretty hot. Sear em skin side down. Give it a nice hard sear. 3-5 minutes. The inside will get all roasty and toasty and then sweet and delicious. It's fast cause they're small. Take them off. A little salt, pepper, hot sauce, some herbs. You got a happy, happy eggplant dish. ZAK: Most of us aren't traveling right now and we're craving adventure. And so if you love food and cooking, and you must because you're listening to Food Friday...next time you're at the grocery store, treat it as a little mini adventure. Before this interview, the last time I had spoken to Howie Kahn was when he was my counselor at camp. I was 12. He was 18. But now Howie is a New York-based food lover and writer and... HOWIE:...journalist and podcast maker and the founder of a production company called Free Time Media. ZAK: On his podcast, Take-Away Only, Howie's been talking to hospitality professionals all over the world as they continue to respond to the COVID-19 crisis. You've been listening to the 100th episode of The Best Advice Show. Thank you so much for being here. Talk to you soon.

Howie Kahn is a best-selling author, journalist and successful podcaster focussed on the food industry. He talks restaurant re-invention & re-opening on the latest episode of Invest Ottawa's popular new podcast Investing In Our New Reality.”

How does food connect us across cultures and what are the destinations for foodies? Meadowood’s Christopher Kostow, WSJ.’s Howie Kahn and Melissa Biggs Bradley indulge in these and other existential foodie dilemmas in a COVID world: what makes a memorable meal, why restaurants matter—and why they will survive—and what’s always in their pantry (the choices may surprise you). https://wck.org https://www.shpreschoolforall.org

Howie Kahn is a James Beard award winning writer who started a podcast called Takeaway only, as a response to the hospitality industry in crisis. His perspective is deep, meaningful, and introspective, and it is also global. He discusses what it was like to win the James Beard award, we discuss the 2 year anniversary of the passing of his friend, Anthony Bourdain. We also discuss the hospitality industry, and why he felt the need to start his podcast. I was honored to speak to this man, I hope you enjoy listening to this episode with your heart, and not just your ears. Photo Cred-@melaniedunea --- Send in a voice message: https://anchor.fm/brandon-styll/message Support this podcast: https://anchor.fm/brandon-styll/support

"Eating is complicated right now." What does it say about our current state of affairs that I felt dangerously close to tears at this simple, validating statement from today's guest, Howie Kahn? For 20 years, the hospitality community gave journalist, author, and podcaster Howie Kahn delicious food, career success (you know, just a podcast that hit #1 on the food charts in iTunes), friendships, and even a wife. When this crisis hit, Howie and his wife knew it was time to support the people and restaurants that had given them so much. So Howie started an emergency podcast titled Takeaway Only. Every day, he is telling the stories of not only an industry in crisis, but a community that has mobilized to do truly noble and heroic work. From his knowledge of the industry that is as wide as it is deep, Howie provided me with exactly the clarity that I sought. He gives all of us clear, actionable advice when evaluating our food choices. About the Carryout in COVID Series Of all the conflicting information we're receiving these days, I'm having the most difficulty reconciling the call to support small, local businesses with the command to stay home as much as possible. Can I support small restaurants without contributing to the spread of the virus? I felt the best way to answer this question was to hear the stories of businesses in crisis and ask THEM my questions. A variety of guests including owners, farmers, and journalists, are participating in this series, so make sure you check back to get a new perspective each day. Listen to Howie Now Highlights of This Episode The impact the hospitality industry has had on Howie What's happening with 12-15 million restaurant workers? The importance of communication between restaurants and guests right now "Food is complicated right now" - How to evaluate our choices Howie's latest emergency podcast "Takeaway Only" Some of the inspiring, noble, heroic work restaurant owners are doing The importance and the work of being a listener How to Listen to Howie's Current Emergency Podcast "Takeaway Only" Listen to Howie's Emergency Podcast: Takeaway Only Follow Howie Khan on Instagram: @howiekahn Follow Howie's podcast production company on Instagram: Freetime Podcasts Learn more about Howie's podcast production company: Freetime Media  

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Magnus Nilsson It's episode three of Baking Week! Today, we're excited to welcome Magnus Nilsson to SALT + SPINE, the podcast on stories behind cookbooks. Magnus is the author of The Nordic Cookbook and his latest, The Nordic Baking Book. He's also the head chef of Fäviken, his two Michelin star restaurant 400 miles north of Stockholm. On this episode of Salt + Spine’s special Baking Week, we sat down with Magnus at The Civic Kitchen in San Francisco to talk all things Nordic baking, his cookbooks, and a Nordic tradition around birthday cakes. Plus, Paula Forbes, editor of Stained Page News, shares her top baking books this fall. Read More: Magnus Nilsson’s ‘The Nordic Baking Book’ is a Bible for Bakers // by Howie Kahn, Wall Street Journal Bonus SALT + SPINE Features: Recipe: Cardamom Buns (Kardemummabullar) Recipe: Icelandic Rye Bread (Rúgbraud/Hverabraud/Brumari) Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

On today's episode of All in the Industry, host Shari Bayer is joined by Howie Kahn, writer and contributing editor at The Wall Street Journal; host and editor-in-chief of Prince Street podcast; and co-author of Sneakers, a NY Times Best Seller. Today's show also features Shari's PR tip, Speed Round game, Industry News on Anthony Bourdain's tragic passing, and Solo Dining experience at Holeman & Finch Public House in Atlanta, GA. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

Matt and Andrew talk to magazine writer, podcaster and co-author of Sneakers the book, Howie Kahn about fatherhood at 40, telling stories through food, his humble beginnings working the morning shift at Zingerman's Deli in Ann Arbor, his sneaker collection, and everybody shares their Madeleine Moments!

In this gastronomical tour we eat our way across the world with the food writer Howie Kahn, street food connoisseur and restaurateur Rose Previte, and food adventure curators Jeff Belizaire and Kalisa Martin.

Rule breakers are the focus this July on Prince Street, those who use food to push boundaries and change culture. Chef Bun Lai forges an unexpected path for sushi-making, while staying mindful about the state of our oceans; Jay Mcinnerney stands in as his guinea pig. Sierra Tishgart explains how renegades run Take Root, a 12-seat, Michelin-stared restaurant in Brooklyn. Howie Kahn visits Ruth Rogers of London's legendary River Cafe for a lesson about how rule breaking fosters sustainability. Plus, Mike Solomonov and Eden Grinshpan wipe some hummus. Noah Bernamoff meets his maker at Katz's Deli. And Scarlett Johansson shares a poignant food memory.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Jun 2nd - Slow News Day, Blind Drive Thrus, WRCR, Cars, Zika Virus, Ticks, Emily Paster, Howie Kahn, Sadie Robertson, Duck Dynasty, Frank Deford, Vicki Lawrence

Jun 2nd - Slow News Day, Blind Drive Thrus, WRCR, Cars, Zika Virus, Ticks, Emily Paster, Howie Kahn, Sadie Robertson, Duck Dynasty, Frank Deford, Vicki Lawrence

On this episode of Prince Street, we asked some of the most interesting people in the food world to tell us about a moment in their life when they chose the riskier path. Chef-extraordinaire Eric Ripert of Le Bernardin talks about writing his first memoir with novelist Jay McInerney; Howie Kahn talks to former U.S. Army Captain Kimberly Jung about starting Rumi Spice, her saffron exporting business in Afghanistan ; Sierra Tishgart reports on the big gamble two editors are taking by launching two print food magazines aimed at gay men. All this, plus an encounter with Canadian Prime Minister Justin Trudeau, Scarlett Johansson and more. Learn more about your ad choices. Visit megaphone.fm/adchoices