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4 episodes with iacp award
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2 episodes with iacp award
2 episodes with iacp award
2 episodes with iacp award
We are thrilled that our very first guest on Kochleffel is none other than Joan Nathan, the doyenne, the epicenter of Jewish cooking. Joan is a frequent contributor to The New York Times and other publications. She is the author of twelve books, including Jewish Cooking in America and The New American Cooking, both of which won both the James Beard Award and the IACP Award, and King Solomon's Table, which won an IACP Award and a Gourmand World Cookbook Award. She shares her time between Washington, DC, and Martha's Vineyard. We spoke with her as she was on book tour with her new memoir, My Life in Recipes. And what a life it is! We are so proud to call her a Kochleffel!
The BanterThe Guys discuss the pros and cons of “Best of” lists and how they would rank some colorful local watering holes.The ConversationThe Restaurant Guys welcome acclaimed writer Robert Simonson, a cocktail enthusiast and expert. They devise a dream team of restaurant reviewers, bond over a love of hot dogs and discuss an exclusive gin that might be worth its price.See below for The Guys' newest mashup cocktail:The Presidential Stormy Porn Star MartiniA mash up of three cocktails★ El Presidente (Rum, Curacao)★ Dark and Stormy (Black Seal Rum, Ginger)★ Pornstar Martini (Passion Fruit, Vanilla Vodka)Ingredients1 oz Goslings Black Seal Bermuda Rum.75 oz Chinoa Passion Fruit Liqueur.75 oz Pierre Ferrand Orange Curacao.5 oz Stolichnaya Vanilla Vodka.25 oz Poire Williams (Purkhart).5 oz Ginger Syrup (same as for Penicillin - see sub recipe below)Combine all above ingredients in a mixing glass.Stir over ice until completely chilled. Strain into coup.Dash Regan's Orange BittersDash DeGroff Bitters (Sub Angostura Bitters if necessary)Garnish: Flag of Candied Ginger and Cherry The Inside TrackThe Guys have known Robert for a long time and have hosted a couple of book signings to share Robert's knowledge and expertise with others. After much research, Robert has deemed The Guys' restaurant Stage Left Steak the oldest continuously running craft cocktail bar.“Cocktails come with an attached culture and I don't think I would have spent so many years writing about cocktails if that culture wasn't so fascinating,” Robert Simonson on The Restaurant Guys Podcast 2024BioRobert Simonson writes about cocktails, spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletter The Mix with Robert Simonson. His books include The Old-Fashioned (2014), the first single-drink cocktail book of its kind; A Proper Drink (2016), the first (and so far only) history of the modern cocktail revival; 3-Ingredient Cocktails (2017), which was nominated for a 2018 James Beard Award; The Martini Cocktail (2019), which was nominated for a 2020 James Beard Award and IACP Award and won that year's Spirited AwardReach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe
Ray Isle is the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor of Travel + Leisure. Ray has won the IACP Award for Narrative Beverage Writing four times, has won the gold award from the North American Travel Journalists Association, and has been nominated three times for the James Beard Award in beverage writing. He is a frequent guest on national media, appearing on programs such as NBC's Today show, CNBC's Squawk Box, and CBS Mornings. He has hosted the Aspen Food and Wine Classic since 2005, and speaks regularly on wine at events around the country. Ray's book The World in a Wineglass: The Insider's Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now is available in paperback this month. Learn more at rayisle.com.
Author Hannah Kirshner takes us on a captivating journey into the woods of rural Japan alongside boar hunter, Sakura Yoshida. In our IACP Award-winning episode, Hannah shares her experience and the history of meat eating in Japan.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
On this week's episode, host Caryn Antonini is joined by Ray Isle, Executive Editor of Wine for Food & Wine as well as the Wine and Spirits Editor for Travel & Leisure. Ray has written about wine for 20 years as Deputy Wine Editor at American Express Publishing, Managing Editor at Wine and Spirits Magazine, and his writing has appeared in several national publications such as Departures, The Washington Post and others. An expert in wine, spirits, cocktails and travel, Ray also regularly appears on national television. Ray has been nominated three times for the James Beard Award in beverage writing and is a three-time winner of the IACP Award for Narrative Beverage Writing. Additionally, he's won the American Food Journalists award for beverage writing, and the North American Travel Journalists Association Gold Award. Ray's book The World in a Wineglass: The Insiders' Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now was just released November 14th - available wherever books are sold.For more information on this guest:@rayisle@foodandwinehttps://www.simonandschuster.com/books/The-World-in-a-Wineglass/Ray-Isle/9781982182786Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn podcast is a presentation of Park City Productions 06604 ###Get great recipes from Caryn at https://carynantonini.com/recipes/
In this interview, Diane Kochilas discusses the role of olive oil in Greek cuisine from her home in Athens, Greece. Diane Kochilas is a chef, award-winning cookbook author, and cooking school owner—has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-producer of My Greek Table, a national cooking-travel series on public television. She is consulting chef at Committee Restaurant, a meze concept in Boston and has worked with many of the top Greek restaurants in North America. Every summer, she runs the Glorious Greek Cooking School on her native island, Ikaria, a Blue Zone, renowned for the longevity of its inhabitants. Kochilas's latest book is My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours, (St. Martin's Press). Her previous book, Ikaria: Food, Life and Longevity from the Island where People Forget to Die (Rodale, fall 2014), won an IACP Award for Best Cookbook, International Category; the 2015 Books for a Better Life Award by the MS Society; and was nominated for an Art of Eating award. She has authored more than 18 cookbooks in both English and Greek, including another IACP winner, The Glorious Foods of Greece, and The Greek Vegetarian. Diane has worked with several universities around the United States to bring healthy Greek cuisine to student dining, including UMass Amherst, Harvard, and Yale. She divides her time between New York City, Boston, the Greek island of Ikaria, and Athens. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Host of Food Network's Girl Meets Farm and bestselling author of IACP Award-winning cookbook Molly on the Range, the enchanting Molly Yeh joins us to talk about her latest cookbook, Home Is Where the Eggs Are. She brings stories about her life as an unexpected culinary star (and Juilliard-trained percussionist!), celebrating her Chinese-Jewish heritage and unabashed love of food with her Scandinavian-rooted husband and two young daughters on a sugar beet farm in East Grand Forks, MN. She talks about the recipes in her new book, built on irresistible, low-fuss, big flavor dishes like Babka Cereal, Mozzarella Stick Salad, and Hand-Pulled Noodles with Potsticker Filling Sauce, and shares the culinary philosophy we all want to live by: “Melt some butter, fry an egg, build a little memory around it – the feeling of home starts in the kitchen.”
Hosted by Andrew Keen, Keen On features conversations with some of the world's leading thinkers and writers about the economic, political, and technological issues being discussed in the news, right now. In this episode, Andrew is joined by Isaac Fitzgerald, author of Dirtbag, Massachuseets: A Confessional. Isaac Fitzgerald appears frequently on The Today Show and is the author of the bestselling children's book How to Be a Pirate as well as the co-author of Pen & Ink and Knives & Ink (winner of an IACP Award). His writing has appeared in the New York Times, the Guardian, the Best American Nonrequired Reading, and numerous other publications. He lives in Brooklyn. Learn more about your ad choices. Visit megaphone.fm/adchoices
Isaac Fitzgerald, author of the new memoir, Dirtbag, Massachusetts: A Confessional, talks with Barbara DeMarco-Barrett about the art, craft, and business of writing his memoir.Fitzgerald is the New York Times bestselling author of Dirtbag, Massachusetts. He appears frequently on The Today Show and is also the author of the bestselling children's book How to Be a Pirate as well as the co-author of Pen & Ink: Tattoos and the Stories Behind Them and Knives & Ink: Chefs and the Stories Behind Their Tattoos (winner of an IACP Award). His writing has appear in The New York Times, The Atlantic, Esquire, The Guardian, The Best American Nonrequired Reading, and numerous other publications. He lives in Brooklyn.Download audio. (Recorded on July 15, 2022 via Zoom) Music and sound design by Travis Barrett Support the show on Patreon. Marrie and I appreciate every dollar. Barbara DeMarco-Barrett: www.penonfire.com Marrie Stone: www.marriestone.com Travis Barrett: https://travisbarrett.mykajabi.com
Isaac Fitzgerald, author of the new memoir, Dirtbag, Massachusetts: A Confessional, talks with Barbara DeMarco-Barrett about the art, craft, and business of writing his memoir.Isaac is the New York Times bestselling author of Dirtbag, Massachusetts. He appears frequently on The Today Show and is also the author of the bestselling children's book How to Be a Pirate as well as the co-author of Pen & Ink: Tattoos and the Stories Behind Them and Knives & Ink: Chefs and the Stories Behind Their Tattoos (winner of an IACP Award). His writing has appeared in The New York Times, The Atlantic, Esquire, The Guardian, The Best American Nonrequired Reading, and numerous other publications. He lives in Brooklyn.Download audio. (Recorded on July 15, 2022 via Zoom) Music and sound design by Travis Barrett Support the show on Patreon. Marrie and I appreciate every dollar. Barbara DeMarco-Barrett: www.penonfire.com Marrie Stone: www.marriestone.com Travis Barrett: https://travisbarrett.mykajabi.com
Isaac Fitzgerald is the author of the memoir-in-essays Dirtbag, Massachusetts: A Confessional, available from Bloomsbury. Fitzgerald appears frequently on The Today Show and is the author of the bestselling children's book How to Be a Pirate as well as the co-author of Pen & Ink and Knives & Ink (winner of an IACP Award). His writing has appeared in the New York Times, the Guardian, the Best American Nonrequired Reading, and numerous other publications. He lives in Brooklyn. *** Otherppl with Brad Listi is a weekly literary podcast featuring in-depth interviews with today's leading writers. Launched in 2011. Books. Literature. Writing. Publishing. Authors. Screenwriters. Etc. Available where podcasts are available: Apple Podcasts, Google Podcasts, Spotify, Stitcher, iHeart Radio, etc. Subscribe to Brad Listi's email newsletter. Support the show on Patreon Merch @otherppl Instagram YouTube Email the show: letters [at] otherppl [dot] com The podcast is a proud affiliate partner of Bookshop, working to support local, independent bookstores. Learn more about your ad choices. Visit megaphone.fm/adchoices
Isaac Fitzgerald appears frequently on The Today Show and is the author of the bestselling children's book How to Be a Pirate as well as the co-author of Pen & Ink and Knives & Ink (winner of an IACP Award). His writing has appeared in the New York Times, the Guardian, the Best American Nonrequired Reading, and numerous other publications. He lives in Brooklyn. Learn more about your ad choices. Visit megaphone.fm/adchoices
In conversation with Isaac Fitzgerald Freelance journalist Chloé Cooper Jones was a 2020 Pulitzer Prize finalist in feature writing for ''Fearing for His Life,'' a profile of the man who filmed NYPD officers killing Eric Garner. Also a philosophy professor, she has published articles in a wide array of periodicals, including The Believer, GQ, Vice, and New York magazine. She is the recipient of the 2020 Whiting Creative Nonfiction Grant and the 2021 Howard Foundation Grant from Brown University, and her work has been anthologized in The Best American Travel Writing and The Best American Sports Writing. A memoir about motherhood, disability, and underlying societal expectations, Easy Beauty follows Jones's painful literal and figurative worldwide journeys to reclaim spaces she'd been denied. Isaac Fitzgerald appears frequently on The Today Show and is the author of the bestselling children's book How to Be a Pirate as well as the co-author of Pen & Ink: Tattoos and the Stories Behind Them and Knives & Ink: Chefs and the Stories Behind Their Tattoos (winner of an IACP Award). His writing has appeared in The New York Times, The Guardian, The Best American Nonrequired Reading, The Boston Globe and numerous other publications. His debut memoir, Dirtbag, Massachusetts, is forthcoming in July, 2022. He lives in Brooklyn. (recorded 5/12/2022)
The restaurant and hospitality industries are high-paced and high-stress—and have some of the highest rates of mental illness in any field.Jenn talks to Food & Wine Magazine's Kat Kinsman, MIDA Boston's Douglass Williams, and McLean Hospital's Ipsit Vahia, MD. Together they discuss mental health in the restaurant and hospitality industries, cover ways to recognize crisis in yourself and others, and share methods to have constructive—and productive—conversations about mental health.Kat Kinsman is senior editor at Food & Wine Magazine, author of “Hi, Anxiety: Life With a Bad Case of Nerves,” host of Food & Wine's Communal Table podcast, and founder of Chefs With Issues. She is a frequent public speaker on the topics of food and mental health, won a 2020 IACP Award for Personal Essay/Memoir, and has had work included in the 2020 and 2016 editions of The Best American Food Writing.Douglass Williams earned a degree from The Academy of Culinary Arts at Atlantic Cape Community College. In his culinary explorations, he has traveled through Southeast Asia, working at an entirely sustainable resort in Chumphon as well as Sardinia. Following working in Michelin-starred restaurants in New York and Paris, he opened MIDA, an Italian influenced neighborhood restaurant, in Boston's South End.Ipsit Vahia, MD, is a geriatric psychiatrist, clinician, and researcher. He is the associate chief of the Division of Geriatric Psychiatry and director of Digital Psychiatry Translation at McLean Hospital. He is also director of the Technology and Aging Laboratory. Dr. Vahia serves on the American Psychiatric Association (APA) Council on Geriatric Psychiatry and the Geriatric Psychiatry Committee of the American Board of Psychiatry and Neurology.RELEVANT CONTENT:– More about the episode: mclean.link/nfv– Read the episode transcript: mclean.link/4bc- - -The McLean Hospital podcast Mindful Things is intended to provide general information and to help listeners learn about mental health, educational opportunities, and research initiatives. This podcast is not an attempt to practice medicine or to provide specific medical advice.© 2022 McLean Hospital. All Rights Reserved.
I am not someone who just goes for a walk. I'm from a place of strong car culture so if I can't walk there within 15 minutes, I'm over it. Plus, I can't separate walking from the years of street harassment I've been subjected to. So I don't just have to figure out my physical energy levels but also… how safe will I be? If there was someone who can talk me into the meditative powers of going for a walk, it would be Isaac Fitzgerald, who's reworked his life around incredibly long walks. Here is Garnette Cadogan's essay Walking While Black and here is a recipe for huckabucks. Indulgence Isaac recommends ice cream! Guest Isaac Fitzgerald appears frequently on The Today Show and is the author of the bestselling children's book How to Be a Pirate as well as the co-author of Pen & Ink: Tattoos and the Stories Behind Them and Knives & Ink: Chefs and the Stories Behind Their Tattoos (winner of an IACP Award). His writing has appeared in The New York Times, The Guardian, The Best American Nonrequired Reading, The Boston Globe and numerous other publications. His debut memoir, Dirtbag, Massachusetts, is forthcoming in July, 2022. He lives in Brooklyn. Sponsors - Listen to Shmanners today at shmanners.com or wherever you listen to podcasts Find Us Online - Twitter: @ThisIsGoodPod - Instagram: @ThisIsGoodPod - Merch: thisisgoodpod.com/merch - Patreon: thisisgoodpod.com/patreon - Nichole: @tnwhiskeywoman - Multitude: @MultitudeShows - Email: thisisgoodpod@gmail.com Production - Producer: Eric Silver - Editor: Mischa Stanton - Executive Producers: Amanda McLoughlin and Nichole Perkins - Theme Music: Donwill - Artwork: Jessica E. Boyd About The Show Nichole Perkins wants people to stop feeling bad about feeling good, and This Is Good For You lets you know you are never alone in what you like. Every episode, Nichole explores something that people love—whether it's needlepoint, watching bad movies with friends, or cowgirl exercise classes—and asks experts and devotees why it makes them happy. She ends each show with an Indulgence: a recommendation that listeners can enjoy with no remorse. There's no such thing as a guilty pleasure when you learn to love it freely! To find out what's good for you, listen to new episodes every other Friday.
Author David Joachim Authored, edited or collaborated on more than 45 cookbooks. He holds a master's degree in English language and literature from Binghamton University, where he taught writing classes for three years. He is the author of the IACP Award-winning reference books, The Food Substitutions Bible and The Science of Good Food, which also won a World Gourmand Award for Best Food Literature Book, a Cordon d'Or Award for Best Culinary Reference Book, and was a finalist for both a James Beard Award and a World Food Media Award____________________________________________________Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of:Food & Beverage Magazine's Guide to Restaurant Successhttps://www.amazon.com/dp/1119668964/...____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com
Aki Kamozawa & H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Plumstead, PA. They also co-own Curiosity Doughnuts, a small, artisan doughnut shop, open weekends only, in the Stockton Market across the river in Stockton, NJ. The two met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. Aki and Alex specialize in sharing techniques for creativity with chefs, cooks, restaurants, food service companies, and home cooks based on the premise that a solid understanding of science and technique coupled with high quality ingredients, modern equipment, and innovative approaches to cooking makes anything possible. They specialize in helping other chefs express their own cuisine more clearly and effectively. In addition to their work with individual chefs and restaurants, they have consulted with companies including the Art Institutes, the Institute of Culinary Education, Marks & Spencer, and Unilever.Their first book, Ideas in Food, Great Recipes and Why They Work, was published in December of 2010 by Clarkson Potter. It is a handbook for cooks and chefs, teaching them how to unleash their creativity, intensify flavors, improve efficiency, and have fun in the kitchen. Ideas in Food is a blend of stories, science and recipes based on their experience and experiments in the kitchen. Their second book, Maximum Flavor, Recipes That Will Change the Way You Cook, was published by Clarkson Potter in October of 2013. It's a workbook with practical and delicious recipes to cook every day at home. It includes a plethora of tips and techniques for the getting the most flavor out of your food and making every dish your own. Their third book,Gluten Free Flour Power, Bringing Your Favorite Foods Back To The Table, was published by Norton in March 2015. It is an exploration of family favorites made possible by creating gluten free all purpose flour blends at home.Aki and Alex began the blog Ideas in Food in December 2004. It began as a digital notebook to record their work in their restaurant kitchen. It has morphed into a clearinghouse for ideas gleaned from various mediums: restaurants, blogs, books, people and everyday life; all of it relating back to their kitchen. Over the past six years the website's popularity has grown from a cult following of professional chefs into a benchmark for culinary blogs. It is a favorite for its combination of solid information, creative ideas, and illustrative photography. The focus is on sharing ways to make delicious and beautiful food. That is what draws readers back time and again. Ideas in Food was voted Best Culinary Science Blog in the 2013 Saveur Best Food Blog Awards.Aki and Alex won an IACP Award for Instructional Culinary Writing with Recipes for participating in a series of articles written for Gilt Taste in 2011. They co-wrote a series of articles for Serious Eats in 2014. Aki and Alex contributed an essay to The Kitchen as Laboratory, published by Columbia University Press in January 2012. They are interviewed in the book, Cooking for Geeks, by Jeff Potter, published by O'Reilly in August 2010. They contributed an essay to the anthology Food and Philosophy, which was published by Wiley-Blackwell in November 2007. Alex and Aki wrote a column titled Kitchen Alchemy for Popular Science online based on scientific explorations in the kitchen. They wrote an article about garlic for Santé Magazine in March of 2009. In addition to this they have been featured in articles for many publications including the New York Times, Los Angeles Times, Philadelphia Inquirer, Food and Wine, Bon Appetit, Saveur, Santé Magazine, and Gourmet, and their work can occasionally be found on other blogs and websites around the Web.Aki and Alex have been honored to speak and teach at professional conferences around the world: The World Pastry Forum, Star Chefs International Chefs Congress, International Association of Culinary Professionals, Women Chefs and Restaurateurs, the Experimental Cuisine Collective, The Flemish Primitives and the International Association of Culinary Professionals. The pair were invited to speak at Harvard in November 2010 and participated in a culinary round table at Cornell University in 2008. They have appeared as guest chefs for four Holland America cruises, leading demonstrations and teaching classes for groups from 12-150 people. Aki and Alex travel the United States and beyond cooking guest chef dinners and teaching culinary workshops.Aki and Alex appear in two episodes of Foodography on the Cooking Channel in 2010. Their consulting business was featured on an episode of Friday Night Arts on their local PBS station, WHYY, in June 2010. In 2008 they appeared in an episode of The Food Detectives on the Food Network demonstrating the uses of liquid nitrogen. In May 2009, Aki and Alex discussed food science with Michael Colameco for his radio program Food Talk on WOR in New York City.
On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.Her first cookbook, Mrs. Wheelbarrow's Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly. Cathy's newest book Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home will be released on March 15, 2022.On the show, we discuss her cookbook, and how to elevate your bagel-making game. Cathy shares some of her best tips for making great bagels at home. We also talk about her personal connection to many of these recipes.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.===========Cathy Barrow===========Cathy's InstagramCathy's WebsiteCathy's FacebookCathy's TwitterBUY CATHY'S NEW BOOK HERE ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
“Every act of eating involves some element of choice.” Every day people around the world go to the store to purchase food and then sit down to a meal with their families. The meal may include bread made with wheat from Peru, salad with lettuce from California, and beef from Australia. All of these products end up on our plates through a vast interconnected global supply chain. While the supply chain creates a large number of food choices in wealthier countries, it does not always produce more nutritious food or get food to those in dire need. In Episode 6 of Better Food. Better World., Elizabeth Nyamayaro is joined by WFP Director of Supply Chain Operations Division, Alex Marinelli, food journalist Mark Bittman, Purnima Menon of IFPRI-New Delhi, and Yemeni Food Science & Nutrition Advocate, Esra Shaiban. They explore the supply chain's connection to our food systems, look at who is affected by poor nutrition, and share what we can do to improve the quality of the food we consume. Elizabeth and her guests understand the heavy burden our world is facing and believe that we can choose to do food better. Key Moments: 1:25 - In the introduction, Elizabeth asks everyday people from privileged parts of the world about their relationship to food. 2:27 - Alex Marinelli explains how the supply chain links to our food systems. 8:00 - Elizabeth continues to talk with people on the street about what food is for. 8:32 - Mark Bittman discusses how despite appearing broken, our food systems benefit corporate interests. 12:14 - Elizabeth shares more from her interviews with people on the street reminiscing about food during their childhood. 13:34 - Purnima Menon centers food systems on people, especially the people most affected by poor diets — women and children. 22:25 - More voices from the street describing how they decide to eat. 23:20 - Esra Shaiban shares how we can improve the quality of food and add nutrition. 29:37 - Esra Shaiban, Alex Marinelli, and Elizabeth share their wishes for a world with better food. Selected Links: https://www.wfp.org/ Join the Conversation on Social Media: #BetterFoodBetterWorld Facebook: https://www.facebook.com/WorldFoodProgramme Twitter: https://twitter.com/WFP LinkedIn: https://www.linkedin.com/company/world-food-programme Instagram: https://www.instagram.com/Worldfoodprogramme/ Connect with Elizabeth and Our Guests: Elizabeth Nyamayaro Humanitarian and author of ‘I am a Girl From Africa', Elizabeth Nyamayaro is the Special Advisor for the UN World Food Programme. Over the past two decades, she has worked at the forefront of global development and has held leadership roles at the World Bank, World Health Organization, UNAIDS, UN Women, and Merck. Her track record building and leading public-private partnerships is a key asset to WFP as it advocates for global solidarity to end world hunger. Twitter: https://twitter.com/enyamayaro Instagram: https://www.instagram.com/enyamayaro/ Alex Marianelli - WFP Director of Supply Chain Operations Division With an expansive range of work experiences in humanitarian settings, spanning deep field operations to regional bureaux and headquarters, Alex Marianelli is responsible for the supply chain operations of the world's largest humanitarian agency. He has led numerous emergency responses across natural disasters, conflicts and health emergencies. Mr. Marinelli has also used his expertise to work with national disaster management agencies and governments around the world. LinkedIn: linkedin.com/in/alex-marianelli Mark Bittman - The Bittman Project Mark Bittman is an award winning journalist, best selling author and the star of four television series. A Special Advisor on Food Policy at Columbia University's Mailman School of Public Health, Bittman is the recipient of six James Beard Awards and an IACP Award. The former lead food writer at the New York Times, is also the founder of the Bittman Project. A group founded on the shared belief, “that food should be fair to people and animals, affordable for everyone, nutritious, and produced in a way that respects nature and the environment.” Facebook: https://www.facebook.com/markbittman/ Twitter: https://twitter.com/bittman Instagram: https://www.instagram.com/markbittman/ Purnima Menon - IFPRI-New Delhi Based in New Delhi, India, Purnima Menon is a senior research fellow at the International Food Policy Research Institute. She is also the theme leader for South Asia Nutrition Programs in IFPRI's Poverty, Health, and Nutrition Division. In her work in India, Dr. Menon directs POSHAN (Partnerships and Opportunities to Strengthen and Harmonize Actions for Nutrition in India), an initiative to support more use of evidence for nutrition in India. In addition to her research, Dr. Menon co-convenes a global nutrition policy course with the Institute for Development Studies in the United Kingdom, teaching adaptations of the course in India as well. Dr. Menon has a PhD in International Nutrition from Cornell University and an MSc in Nutrition from the University of Delhi. Twitter: https://twitter.com/PMenonIFPRI Esra Shaiban - Food Science & Nutrition Advocate from Yemen Esra Shaiban is a graduate of the Food Science and Nutrition program at University Malaysia Sabah. Currently, working as a Quality Assurance professional in Turkey, she has been volunteering, primarily in Yemen since 2013. Driven by her interest in food security, Esra is a virtual volunteer for AIESEC, was a Continuous Professional Development Executive at HEYA 2020 and a Borneo Project participant. Shaiban is interested in educating people about food safety, food security, food labelling information, and customers' rights pertaining to food production. LinkedIn: https://www.linkedin.com/in/esra-shaiban/
Mayukh Sen is a James Beard and IACP Award–winning writer based in Brooklyn. His work has been anthologized in two editions of The Best American Food Writing. He teaches food journalism at New York University. About Taste Makers: Seven Immigrant Women Who Revolutionized Food in America Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what's on their plate—and the women whose labor, overlooked for so long, makes those meals possible.
This is Play It Forward. Real people. Real stories. The struggle to Play It Forward. Episode 319 with Jeff Alworth creator of The Beer Bible 2nd Edition. It's the ultimate guide to one of the world's oldest, alcoholic beverages. Originally published in 2015, the bestselling, IACP Award-winning first edition took the beer world by storm and established Jeff Alworth as one of the most recognized authorities on beer. But the world of beer has evolved significantly in the past six years. In the fully updated and expanded second edition, Alworth provides a reclassification and explanation of IPAs, details the phenomenon of beer tourism, explores national traditions and how brewers operate in different cultures, and so much more. Lovers of the craft will find this to be the most comprehensive reference guide available, while the book's approachability will charm readers who are just beginning their ale journey.
This is Play It Forward. Real people. Real stories. The struggle to Play It Forward. Episode 319 with Jeff Alworth creator of The Beer Bible 2nd Edition. It's the ultimate guide to one of the world's oldest, alcoholic beverages. Originally published in 2015, the bestselling, IACP Award-winning first edition took the beer world by storm and established Jeff Alworth as one of the most recognized authorities on beer. But the world of beer has evolved significantly in the past six years. In the fully updated and expanded second edition, Alworth provides a reclassification and explanation of IPAs, details the phenomenon of beer tourism, explores national traditions and how brewers operate in different cultures, and so much more. Lovers of the craft will find this to be the most comprehensive reference guide available, while the book's approachability will charm readers who are just beginning their ale journey.
This is Play It Forward. Real people. Real stories. The struggle to Play It Forward. Episode 319 with Jeff Alworth creator of The Beer Bible 2nd Edition. It's the ultimate guide to one of the world's oldest, alcoholic beverages. Originally published in 2015, the bestselling, IACP Award-winning first edition took the beer world by storm and established Jeff Alworth as one of the most recognized authorities on beer. But the world of beer has evolved significantly in the past six years. In the fully updated and expanded second edition, Alworth provides a reclassification and explanation of IPAs, details the phenomenon of beer tourism, explores national traditions and how brewers operate in different cultures, and so much more. Lovers of the craft will find this to be the most comprehensive reference guide available, while the book's approachability will charm readers who are just beginning their ale journey.
This is Play It Forward. Real people. Real stories. The struggle to Play It Forward. Episode 319 with Jeff Alworth creator of The Beer Bible 2nd Edition. It's the ultimate guide to one of the world's oldest, alcoholic beverages. Originally published in 2015, the bestselling, IACP Award-winning first edition took the beer world by storm and established Jeff Alworth as one of the most recognized authorities on beer. But the world of beer has evolved significantly in the past six years. In the fully updated and expanded second edition, Alworth provides a reclassification and explanation of IPAs, details the phenomenon of beer tourism, explores national traditions and how brewers operate in different cultures, and so much more. Lovers of the craft will find this to be the most comprehensive reference guide available, while the book's approachability will charm readers who are just beginning their ale journey.
Andrea Macdonald founder of ideaXme interviews Adam Rogers award winning author and Senior Correspondent WIRED magazine. We spoke to Adam about his new book Full Spectrum: How The Science of Color Made Us Modern. In this interview you'll discover that colour is everything. Moreover, how mankind's need to understand and create colours is at the heart of how our species evolves - from philosophy and culture to science and technology. Full Spectrum: Full Spectrum is a a lively account of our age-old quest for brighter colors, which changed the way we see the world, from the best-selling author of Proof: The Science of Booze. From kelly green to millennial pink, our world is graced with a richness of colors. But our human-made colors haven't always matched nature's kaleidoscopic array. To reach those brightest heights required millennia of remarkable innovation and a fascinating exchange of ideas between science and craft that's allowed for the most luminous manifestations of our built and adorned world. In Full Spectrum, Rogers takes us on that globe-trotting journey, tracing an arc from the earliest humans to our digitized, synthesized present and future. We meet our ancestors mashing charcoal in caves, Silk Road merchants competing for the best ceramics, and textile artists cracking the centuries-old mystery of how colors mix, before shooting to the modern era for high-stakes corporate espionage and the digital revolution that's rewriting the rules of color forever. In prose as vibrant as its subject, Rogers opens the door to Oz, sharing the liveliest events of an expansive human quest—to make a brighter, more beautiful world—and along the way, proving why he's “one of the best science writers around". National Geographic. From this conversation: Who are you? I wrote a book called Full Spectrum: How the Science of Color Made Us Modern. The basic premise of the book is that there is fundamental science and technology behind the way humans both see and make colors and that the pursuit of that technology has been one of the shaping forces behind human history. In 2015 you wrote an article that was read by 38 million people around the world. That article focused on the many subjects in this book. Could you talk of that article? Sure that article was an article about The Dress. Some people saw that dress as being white with brown trim and some people saw it as being blue with black trim. It became like the war of the roses with colors. When people looked at the color of the dress their brains made an assumption. The colour that people see: The realm of linguistics. An interesting study by Paul Kay and Brent Berlin. Sir Isaac Newton: How light is made up of a spectrum of colours. Light shining through these new optical technologies called prisms. Stimulating the human brain "to see colours". They were able to induce a specific color in the brain. Can we talk of exponential technology and how that is both advancing our understanding of colours and how it is producing new colours? Maybe beginning with Michael Foshey's work at MIT? Foshey and Shi were trying to create three dimensional colors. Their computer knows something about color that no human knows, some fundamental truth about the science of color that no human knows. How do you think the science of colour will evolve with more complex exploration of space? Recently NASA sent to the Space Station a very powerful digital camera. The company is called Red. How aliens who live under different stars may see colour. Maybe what they see is fireworks. Maybe what they see periodically is a beautiful light show. Colour is this amazing interaction between the world that exists inside our heads and world that exists outside our heads. Adam Rogers is the New York Times best-selling author of Proof: The Science of Booze, which was a finalist for the PEN/E.O. Wilson Literary Science Writing Award and won the IACP Award for Best Wine, Beer or Spirits Book as well as the Gourmand Award for Best Spirits Book in the United States. He is a deputy editor at Wired, where his feature story "The Angels' Share" won the 2011 AAAS Kavli Science Journalism Award. Before coming to Wired, he was a Knight Science Journalism fellow at MIT and a writer covering science and technology for Newsweek. He lives in Oakland, CA. ideaXme is a global network - podcast on 12 platforms, 40 countries, mentor programme and creator series. Mission: To share knowledge of the future. Our passion: Rich Connectedness™!
Author, Cocktail Enthusiast & Traveler, Robert Simonson, Chats His New Book Mezcal and Tequila Cocktails, New York Times, Best Bars in New York & Bourbon The Birdies & Bourbon team had a blast chatting with New York Times writer Robert Simonson in Brookyn about his new book Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]. Robert shared some great stories about his favorite bars and cocktails while traveling globe and where to drink in New York City. Be sure to check out Robert Simonson online at https://www.robertsimonson.net/ Mezcal and Tequila Cocktails can be found at your local bookstore or online at https://www.amazon.com/gp/product/1984857746?tag=randohouseinc8259-20 ROBERT SIMONSON writes about cocktails, spirits, bars, and bartenders for the New York Times. He is also contributing editor and columnist at PUNCH. His books include The Old-Fashioned (2014), A Proper Drink (2016) and 3-Ingredient Cocktails (2017), which was nominated for a 2018 James Beard Award, and The Martini Cocktail (2019), which was nominated for an IACP Award. He was also a primary contributor to The Essential New York Times Book of Cocktails (2015). Simonson won the 2019 Spirited Award for Best Cocktail and Spirits Writer, and his work, which has also appeared in Saveur, Bon Appetit, Food & Wine, New York magazine, and Lucky Peach, has been nominated for a total of eleven Spirited Awards and three IACP Awards. A native of Wisconsin, he lives in Brooklyn. Apparel for the show provided by turtleson. Be sure to check them out online for the new season lineup at https://turtleson.com/ The Neat Glass. Be sure to check out The Neat Glass online at theneatglass.com or on Instagram @theneatglass for an improved experience and use discount code: bb10 to receive your Birdies & Bourbon discount. Thank you for taking the time listen to the Birdies & Bourbon Show for all things PGA Tour, golf, gear, bourbon and mixology. Dan & Cal aim to bring you entertaining and informative episodes weekly. Please help spread the word on the podcast and tell a friend about the show. You can also help by leaving an 5-Star iTunes review. We love to hear the feedback and support! Cheers. Follow on Twitter & Instagram ( @birdies_bourbon)
"We don't take food seriously enough. Children aren't taught what it means to grow food and what this is all about." Beloved and authoritative food writer Mark Bittman, armed with a new book: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. The conversation, which goes in many directions, is not the typical food discussion. Far from just a string of kitchen techniques, charming recipes, and culinary advice from a great cook, Mark and Daniel go on a guided tour of the food system of this country— and address some longstanding problems as well. Why do cornfields only grow solely corn while a wild field in nature grows multitudes of different plants and flowers? How can we think about putting the planet's well-being ahead of corporate agro profits? Mark puts food and agriculture in the greater context of the social issues he has been advocating for his entire life. Support Talking Beats with Daniel Lelchuk on Patreon. Mark Bittman is the author of 30 books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food journalist and columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and stayed for 30 years. Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He is a longtime TODAY regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, RealTime with Bill Maher, and CBS's The Dish; plus NPR's All Things Considered, Fresh Air, and Morning Edition. Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk, “What's wrong with what we eat,” has almost five million views. He was distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards and an IACP Award. Bittman is currently Special Advisor on Food Policy at Columbia University's Mailman School of Public Health, where he teaches and hosts a lecture series called Food, Public Health, and Social Justice. He is also the editor-in-chief of Heated.
Join the Wine Dream Team, Jaime Araujo, Akos Forczek and Tanisha Townsend, and the Host, Antoine Abou-Samra for The Wine Hour #4. We have the pleasure to welcome Ray Isle, the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor for Travel + Leisure. He writes Food & Wine's monthly “Bottle Service” column, and contributes regular print and online features about wine, spirits, and wine-related travel to both brands. His articles about wine, beer, food and spirits have appeared in a wide range of national publications, he has been nominated three times for a James Beard Award, and has twice won the IACP Award for Narrative Beverage Writing. He speaks regularly on wine at live events and is a frequent guest on national media, having appeared on programs such as Today, CNBC's On the Money & Squawk Box, NPR's “All Things Considered,” and American Public Media's “Splendid Table,” among others. Follow his wine exploits on twitter @islewine and on Instagram @rayisle. PROGRAM Uncorked [4:18] Jaime Araujo and Akos Forczek are joined by Ray Isle to talk about the impact of the pandemic on wineries, distributors, and wine consumption habits. Licensed To Taste [25:27] Tanisha Townsend talks about the origin of the grape varietal Malbec and its success in Argentina. We have the surprise participation of Dr. Laura Catena of the world-wide famous winery Catena Zapata. Have A Drink With Me [34:16] Antoine Abou-Samra interviews Ray Isle, the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor for Travel + Leisure. They talk about wine writing, the power of the media, the celebrity connection, and the major trends in the world of wine. He also answers questions from the audience. The interview ends with the Pivot Questionnaire.
If you have dozens of bottles stored in your cellar just waiting for the "right time" to drink or for a special occasion, then this episode is for you. Inside Wine Podcast host Joe Janish talks to Food&Wine Magazine Executive Wine Editor Ray Isle, who, during the COVID-19 pandemic, began plowing through his wine cellar and sharing the experience on his Instagram channel with the hashtag #WTFDrinkTheCellar. Ray offers many excellent reasons why you should raid your wine cellar and drink up those special bottles -- or else your kids may wind up with them! He also offers tips on how to pair older wines with food, when to decant a wine, what to do if the wine is not quite ready (or past its prime), how to find the perfect time to open a wine, and tips on buying wines that aren't so expensive yet can age beautifully. You can vicariously follow Ray's expedition through his wine cellar on Instagram @rayisle (https://www.instagram.com/rayisle/) and on Twitter @islewine (https://twitter.com/islewine). Ray Isle is the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor of Travel + Leisure. He writes Food & Wine's monthly “Bottle Service” column and oversees wine content for both brands as well as contributing regular print and online features about wine, spirits, and wine-related travel. His articles about wine, beer, food and spirits have appeared in a wide range of national publications, as well as in Best American Food Writing. He has twice won the IACP Award for Narrative Beverage Writing, has won a gold award from the North American Travel Journalists Association, and been nominated three time for the James Beard Award in beverage writing. He speaks regularly on wine at events and is a frequent guest on national media, appearing on programs such as NBC’s Today show, CNBC’s On the Money & Squawk Box, American Public Media’s “Splendid Table,” and many others. Follow his wine exploits on twitter @islewine and on Instagram @rayisle. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
In our seventh episode, we chat with Ray Isle, Executive Wine Editor, Food & Wine and Wine & Spirits Editor for Travel + Leisure and Departures. Ray has twice won the IACP Award for Narrative Beverage Writing and the Gold Award from the North American Travel Journalists Association.Tune in to hear Ray share his thoughts on:1) How covering wine, spirits and cocktails differ2) How consumers are sticking to what they know when buying wine at retail during the pandemic3) Why diversity in the wine industry is an even greater imperative now 4) How technologies, like Zoom, and online delivery services, such as Wine.com, are transforming the wine experience5) How the personalities behind the wines are what fascinate him and enrich his coverage6) What are the Do’s and Don’ts for getting his attention7) How he chooses the wines he recommends to readers and his advice to wine producers who want to be featured in his stories 8) How he balances his coverage between affordable wines that are widely available and those that are more of a stretchRay also addresses a listener question from Doreen Winkler, Founder, Orange Glou, a wine subscription service, on whether orange wine is ready for a broader audience.Connect with Ray on Twitter at @islewine and on Instagram at @rayisle. See acast.com/privacy for privacy and opt-out information.
On this episode, I sit down with a very well known and highly respected Titan in the food and wine world, Ray Isle. Ray is the Executive Wine Editor at Food & Wine Magazine, with a circulation of nearly 1 million subscribers, where he oversees the overall wine coverage. His articles about wine, beer, food and spirits have appeared in a wide range of publications, and he has been nominated twice for a James Beard Award, and has twice won the IACP Award for Narrative Beverage Writing. He is a frequent guest on national media, appearing on programs such as Today, CNBC’s On the Money, and Squawk Box, NPR’s All Things Considered, and American Public Media’s Splendid Table Ray and I discuss a wide array of subjects including trying a 150 year old ship wrecked wine, arm wrestling with The Rock, the birth of Food & Wine Magazine and the recent canned wine movement. If you enjoy this episode, please be sure to hit that subscribe button and leave us a review. It would really mean the world! You can join our exclusive wine club with soon to come member only content that we’ve created just for you by texting “cork it” to 55444. That’s “cork it” to 55444. Please be sure to follow us on Instagram at @everydayfoodandwine as well as our incredible guest @rayisle Please join us next time where I sit down to discuss a highly controversial topic in the fields of food and wine, and how the history of food and wine as we know it, might all be a complete rouse. I’ll be having this conversation one of the very first two Master(s) of Wine in America, Tim Hanni. --- Support this podcast: https://anchor.fm/sarah-faherty8/support
Talk Show Host, Journalist & Eater based in San Francisco. "Grew up in Niagara Canada, attended several fine schools including Western in London (full disclosure, Ontario Canada). I worked for a theater, a symphony, in restaurants and even a B&B before moving into media, supplanting my original career path of an educator. I was only supposed to visit San Francisco on my way West but fell in love and never made it to New Zealand. I am an Emmy Nominated and IACP Award-winning (come on- pretty proud- worth repeating) TV and Radio host. A traveler, wine judge, culinary competition judge; happy, chatty dude with a killer Rolodex. Lover of food, and of politics, so much that I have talked about it live for two hours a day six days a week for years… and got paid to do it." We talk about this and so much more!!!! [EP80] Instagram @diningaround @JoelRiddell on twitter.
On this episode we have Cathy Barrow. Cathy is a food writer, cooking teacher and pie maker. Barrow writes the “BRING IT” column in the Washington Post’s Food section. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly. You can find out more about Cathy on her website, her Facebook page, and on TwitterFavorite tool in the kitchen: Kitchen Aide Stand MixerFavorite chef: Tarver King at The Restaurant at Patowmack FarmRecommended book: The Dutch House by Ann PatchettFavorite culinary resource: The Flavor BibleIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.You can follow us on Instagram: @ChefsWithoutRestaurants, @PerfectLittleBites, @FreePZA, @_Pizza Llama, @CathyBarrowFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube
THE CAMPOUT COOKBOOKBy food writers Marnie Hanel & Jen StevenAcclaimed food writers Marnie Hanel and Jen Stevenson made stylish alfresco dining achievable and enchanting in their IACP Award–winning cookbook The Picnic. Now, taking their experience in creating epic outdoor gatherings and combining it with the nostalgia of childhood family camping trips and outdoor adventures, they have forged the ultimate companion guide for food and fellowship around the campfire, under the stars.In their stunning and fully illustrated THE CAMPOUT COOKBOOK (Artisan Books) Hanel and Stevenson capture the magic of car camping for first-timers and nature lovers alike with more than 100 inventive recipes and countless tips for enjoying the great outdoors with panache. Bring an adventurous spirit to planning and they provide the rest, including tips for setting up The Ultimate Camp Kitchen (p. 39), Clever Camping Hacks you didn’t know you needed (p. 38), Camping Attire to keep you warm and dry (p. 82), and 99 (Genius!) Ways to Use a Thermos (p. 30) beyond the obvious.Make the most of your cast-iron pans with kitchen- and campfire-friendly recipes like Wood-Fired Pizza Skillets (pp. 102–103), Green Chile and Cheese Cast-Iron Cornbread (p. 78), and Buckwheat Buttermilk Flapjacks with Maple Bourbon Butter (p. 204), or cook right over the coals with the Tinfoil Shrimp Boil (p. 121) and Molten Chocolate Orange Campfire Cakes (p. 155). Indulge in a little nostalgia with elevated twists on campfire classics like pudgie pies (stuff them with pimento cheese or pears and Gorgonzola) and s’mores (swap stroopwafels for grahams and blackberry jam for chocolate). And don’t forget festive libations in the form of Furtive Flask Cocktails (p. 160) and hot, boozy beverages to cozy up with near the fire.Whether you’re taking baby steps by pitching a tent in your own backyard or setting up camp in the wild, THE CAMPOUT COOKBOOK provides endless culinary inspiration and revelatory ideas to create extraordinary open-air adventures enjoyable for children, adults, and even the staunchest of city dwellers.
THE CAMPOUT COOKBOOKBy food writers Marnie Hanel & Jen StevenAcclaimed food writers Marnie Hanel and Jen Stevenson made stylish alfresco dining achievable and enchanting in their IACP Award–winning cookbook The Picnic. Now, taking their experience in creating epic outdoor gatherings and combining it with the nostalgia of childhood family camping trips and outdoor adventures, they have forged the ultimate companion guide for food and fellowship around the campfire, under the stars.In their stunning and fully illustrated THE CAMPOUT COOKBOOK (Artisan Books) Hanel and Stevenson capture the magic of car camping for first-timers and nature lovers alike with more than 100 inventive recipes and countless tips for enjoying the great outdoors with panache. Bring an adventurous spirit to planning and they provide the rest, including tips for setting up The Ultimate Camp Kitchen (p. 39), Clever Camping Hacks you didn’t know you needed (p. 38), Camping Attire to keep you warm and dry (p. 82), and 99 (Genius!) Ways to Use a Thermos (p. 30) beyond the obvious.Make the most of your cast-iron pans with kitchen- and campfire-friendly recipes like Wood-Fired Pizza Skillets (pp. 102–103), Green Chile and Cheese Cast-Iron Cornbread (p. 78), and Buckwheat Buttermilk Flapjacks with Maple Bourbon Butter (p. 204), or cook right over the coals with the Tinfoil Shrimp Boil (p. 121) and Molten Chocolate Orange Campfire Cakes (p. 155). Indulge in a little nostalgia with elevated twists on campfire classics like pudgie pies (stuff them with pimento cheese or pears and Gorgonzola) and s’mores (swap stroopwafels for grahams and blackberry jam for chocolate). And don’t forget festive libations in the form of Furtive Flask Cocktails (p. 160) and hot, boozy beverages to cozy up with near the fire.Whether you’re taking baby steps by pitching a tent in your own backyard or setting up camp in the wild, THE CAMPOUT COOKBOOK provides endless culinary inspiration and revelatory ideas to create extraordinary open-air adventures enjoyable for children, adults, and even the staunchest of city dwellers.
This week the Number One Comic Books crew reviews Venom, Justice League No Justice, Flavor and Coda. (Brian's Pick) Coda from BOOM! STUDIOS written by Simon Spurrer with art by Matías Bergara. In the aftermath of an apocalypse which wiped out nearly all magic from a once-wondrous fantasy world, an antisocial former bard named Hum seeks a way to save the soul of his wife with nothing but a foul-tempered mutant unicorn and his wits to protect him…but is unwillingly drawn into a brutal power struggle which will decide forever who rules the weird wasteland. (Rod's Pick) Flavor from IMAGE COMICS written by Joseph Keatinge with art by Wook Jin Clark. Within a strange walled city, an unlicensed chef discovers a mystery that threatens to end it all. Join JOSEPH KEATINGE (GLORY, SHUTTER) and WOOK JIN CLARK (Adventure Time: The Flip Side) on this culinary epic adventure—FLAVOR—where chefs are the ultimate celebrity and food is the most valued commodity. The high-stakes competition of Hunger Games collides with the lush, MIYAZAKI-esque worldbuilding in this delectable new ongoing series featuring culinary consulting and bonus content by ALI BOUZARI, renowned food scientist and author of the IACP Award-winning cookbook Ingredient: Unveiling the Essential Elements of Food. (Rebekah's Pick) Justice League No Justice from DC COMICS written by Scott Snyder, James Tynion IV and Joshua Williamson with art by Francis Manapul DARK NIGHTS: METAL left the DCU transformed in ways both terrifying and wondrous—and only the Justice League is strong enough to face the threats to come…or are they? Four giant beings comprised of the universe’s major energies—Mystery, Wonder, Wisdom and Entropy—who sustain their life force by devouring planets are on their way to destroy the planet of Colu. The only way to take down this unimaginable threat is for the superhero teams of Earth to forget everything they thought they knew and form new alliances. What secrets of the cosmos will Superman, Martian Manhunter and Team Mystery discover? Will Zatanna, Wonder Woman and Team Wonder awaken alien magic they cannot put back to sleep? What can Harley Quinn possibly have to teach the rest of Team Wisdom? And most importantly…why the heck is Beast Boy on Team Entropy with Lobo and Batman? Find out all this and much more in the most exciting, bombastic event of summer 2018! In this kickoff issue to the four-issue miniseries, after Brainiac systematically takes down all of Earth’s super-teams, the last thing the League expects is for him to ask for their help! Without their aid, his home planet and the universe are both doomed! (Joe's Pick) Venom from MARVEL COMICS written by Donny Cates with art by Ryan Stegman In the wake of S.H.I.E.L.D.’s collapse, an ancient and primordial evil has been awakened beneath the streets of New York, and with it, something equally evil has awakened in that most Wicked of Webslingers – VENOM! Still a Lethal Protector of the innocents in New York, this never-before-seen threat could force Venom to relinquish everything it holds dear – including Eddie Brock! Join two of the hottest creators in comics today, Donny Cates and Ryan Stegman, for a VENOM adventure a thousand years in the making!
Dessert Work. With Sheri Castle and Ronni Lundy at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you miss "Save Room for Dessert! Cookbooks With A Sweet Tooth!" at the Virginia Festival of the Book? No worries, Edacious taped it for you! It might be May, but we're still celebrating. In this exclusive panel moderated by yours truly. Sheri Castle was born in Boone, North Carolina. The Queen of Hustle, Sheri is a professional food writer, culinary instructor, and public speaker known for melding storytelling, humor, and culinary expertise. She wrote her first recipe at 4 years old, mailed it to a TV show, and never looked back. She's written three books, been in countless magazines, and appeared on Vivian Howard's show, A Chef's Life. Her books have been IACP Award finalists, won the SIBA award, and been mentioned in the New York Times and Washington Post. Nigella Lawson (yes THAT Nigella) counts herself a fan and has made recipes from her latest book, Rhubarb, on her website. "We always had rhubarb...I love it raw...I can remember when I was little going up to the garden and snapping off stalks...whereas my grandmother would sprinkle salt on hers...I would take a cup or a handful of Tang...and dip rhubarb in the Tang and eat it that way." ---Sheri Castle "That is a characteristic of Appalachian food and Southern food in general. It's very agrarian, it's very resourceful, and it is knowing how to make the best of what you have. And sometimes what you have is modest and sometimes it's glorious but it's knowing how to do right by ingredients and give them regard and dignity." ---Sheri Castle Ronni Lundy was born in Corbin, Kentucky and has spent much of her life chronicling the people of the hillbilly diaspora as a journalist and cookbook author. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, among many others. Her latest book, Victuals: An Appalachian Journey, With Recipes won the IACP 2017 American Cookbook of the Year, as well as two 2017 James Beard Foundation awards for American Cookbook of the Year and Book of the Year. Food historian and heirloom seed saver Bill Best called Victuals, "The 67th Book of the Bible!" Victuals explores the foodways of Appalachia, the most bio-diverse region in the world, including many located right here in Virginia. "Victuals is for me not just a story about food and sustainable foodways but it's also a way to illumine the people of this region in ways that people are often surprised by." ---Ronni Lundy Both ladies have been past podcast guests and I consider them dear friends. In this talk, we explore rhubarb, its uses in dessert as well as in savory dishes, and Appalachian foodways and its history of preservation, resourcefulness, and sustainability, including desserts that most folks have never heard of like apple stack cake and caramel cake. As well as a host of other things including how social media has impacted recipes for both good and ill. Yes, we got off topic, but so what? All good conversations do. Enjoy these multiple-award-winning authors, and thanks so much to everyone who came out to listen. Cheers! "Because of social media and food tv...most people now assume a recipe to be a visual thing more than it is a written thing. And that can be both good and really burdensome sometimes too." ---Sheri Castle "I used to get asked do you actually test your recipes and I used to find that an offensive question...although now there are books that are going out where people are not testing recipes which blows my mind!" ---Ronni Lundy SHOW NOTES – Links to resources talked about during the podcast: Sheri Castle was on the podcast before! Give a listen! Ronni Lundy appeared on this podcast a while back. Give a listen! Trampoline - This graphic novel by Robert Gipe is the most creative thing I've read in years. A young girl grows up in Appalachia, unwittingly becoming an environmental spokesperson for her region all the while getting into trouble she can't seem to get out of. Poignant, thoughtful, and hysterically funny. Gipe is a great new voice. I expect great things from him in the future. Click here to listen to an excerpt! In Praise of Ugly Food - Kat Kinsman ode to ugly edibles appears in the 2016 Best of Food Writing anthology. Flora Restaurant - Oaxacan cuisine with a great tequila selection. In Richmond. Thank you so much to Michele Jones and Jason Alley who gave an incredibly generous amount to my recent Big Love Birthday campaign. Their donation helped bring us over the top! Big Love guys! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.
Food Writing Work. With the Best Food Writing 2016 Panel at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you go see Walter White at JPJ last Sunday and *NOT* go to the Best Food Writing 2016 talk? No worries, Edacious taped it for you! This year's multiple award-winning panel included moderator and editor of the series, Holly Hughes, and contributors Joe Yonan, Food & Dining Editor for The Washington Post, Jason Tesauro, author of The Modern Gentleman, and Todd Kliman, author of The Wild Vine. Writer Monica Bhide, author of Karma and the Art of Butter Chicken was scheduled to appear but had a family emergency. All of the panelists consider themselves writers first, food being just one aspect of their work. Because food is the starting point for so many deeper conversations, a philosophy that informs this podcast as well. Holly began editing the Best Food Writing series back in 2000. Through sixteen volumes published annually, she has presented hundreds of great pieces covering humor, travelogue, politics, memoir, history, as well as hard-hitting journalism covering all the different aspects of food. The series was conceived as a bedside table book, not a kitchen one. It makes a great gift because everyone eats. Pieces are short so you can dip into whatever strikes your fancy. Way back when the first edition was published, the time was right. Food was becoming its own thing, its own cultural trend. Folks like Anthony Bourdain, Michael Pollan, Ruth Reichel, and magazines like Saveur and Lucky Peach made food a thing to contemplate and read about. It went beyond reading a recipe or restaurant review. Reading about food became entertainment. Food became more than just what would I eat for dinner tonight? Then food blogs came along providing writers a massive platform for publishing their own in-depth pieces immediately. It raised food consciousness, putting it much more centrally focused in the national conversation. Why has food remained in the cultural zeitgeist? Why is it more important to us now? That's just one topic covered during this terrific panel discussion. Another? The current state of fine dining. As Joe Yonan so succinctly put it: "You don't always want the journey. They (chefs) always want to take you on a journey. I'm tired of traveling. I just want to sit here and eat my damn dinner!" This year's pieces include a love letter to ugly food, another one to the chicken tender, and the fabulous pieces read aloud by our panelists. Works about Chef Bo Bech, chicken fried steak, and eating tacos in Mexico City appear simple on first glance. Keep reading. As with so much great food writing what's on your plate or the person cooking it is only a starting point. It's never just about the food. It's about the deeper topics, the thoughtful life questions that connect us all. The same mission behind Edacious. Using food as an entryway. There's a reason these pieces were chosen as among the best. They have a story, great storytelling, a strong sense of narrative, a profound message. Give a listen. You won't regret it. SHOW NOTES – Links to resources talked about during the podcast: Virginia Festival of the Book - most of the authors who attend are unpaid, and travel here out of their own pocket. Food writing is a challenging business. You donation will help cover expenses and get some of the big names here in 2018! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Short Stack Editions - Love letters to a single ingredient. Sheri Castle, author of Rhubarb, appeared at the festival and on this podcast. Victuals - Ronni Lundy's seminal work won the 2017 IACP Award for Best American Cookbook and is up for a James Beard Award later this month. She appeared at the festival and on this podcast. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.
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