Podcast appearances and mentions of James Beard

Let's talk about ribs! Grilling Guru, James Beard award winner and NY Times contributor Steven Raichlan shares some new insight on all things grill. Ever had a tomahawk on the grill? Learn how! Zucchini, eggplant, tomatoes, throw those summer veggies on the grill for ultimate caramelization. Then Chris Smith stops by to talk about the multi talented vegetable Okra and his cookbook “The Whole Okra - A Seed to Stem Celebration." Ever had an Okra facial? My last bite: Watermelon Lime Agua Fresca.

We've wanted to have this week's guest on since we started the podcast. Andrew Zimmerman is one of Chicago's most respected chefs -- a five-time James Beard finalist and the chef behind Sepia's remarkable 15-year Michelin star run. In a special episode, we hosted the Gratuity Round live during a dinner at the Stock headquarters featuring Andrew and Jonathan Zaragoza before sitting down with Andrew a few days later to talk about his journey from New Jersey kitchens and punk bands to becoming one of the defining culinary voices in Chicago. This week, we talk: American cuisine and cultural influence, the realities of consistency at the Michelin level, wild restaurant stories involving retirement homes and alleged mobsters, and why hospitality is ultimately about building something worth coming back to -- and so much more.

Osman Cortave opened up Loma Bar in Providence, Rhode Island, with his bartender wife and twin brother. It was a dream they all shared and worked hard to make a reality, creating a inclusive space that serves up great cocktails and Latin vibes in an intimate setting. Their earnestness has earned them Tales of the Cocktail and James Beard notice, and the first cocktail Osman ever served was to bar legend, Dale Degroff. Osman also helms the music in the space, creating a mood of Latin crooners and jazz which has proven appealing to all who sit inside to imbibe. Check out an example of the tunes you can hear at Loma here: https://open.spotify.com/playlist/3DBXTpTOMHGpbhDFmwcf6A?si=ZxB6x9FST1C3hXW0QQuJFg

Grabe, viral ngayon ang podcast episode ni Matteo Guidicelli kasama ang James Beard award-winning chef at content creator na si Erwan Heussaff! Pero bukod sa usapang pagkain at feature media, may isang segment na talagang nagpa-angat ng kilay ng marami.Dito natin hihimayin kung paano mag-react si Erwan kapag may love scenes at leading men ang asawang si Anne Curtis—partikular na ang block screening story niya kasama ang kanyang staff habang pinapanood si Anne at Jericho Rosales!

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

In this episode, Tawnya Bahr talks with Amber Doig, an impressive chef and quiet achiever about ego, culinary instinct, seaweed, and why attitude will always beat talent. Amber Doig left Christchurch at 17 for Australia. Twenty-something years later, she's worked alongside Alex Stupack, Chef and Co-Owner of the Empellón restaurant group based in New York City, and is now quietly reshaping how Sydney eats Mexican food. This isn't a rags-to-riches story. It's a story about showing up, getting humbled in a New York kitchen, and realising that where you're from: your mum's single-parent cooking, your Māori heritage, your Pacific roots, is exactly what makes your food worth eating. What You'll Hear in This Episode Food as family Amber grew up surrounded by professional cooking: her mother trained as a chef as a teenager, cooked through her pregnancy, and had Amber in restaurant kitchens by the age of 10, what she calls "young work experience, AKA free labour" Rejected but undeterred When Christchurch's hospitality school turned her away over English and Maths requirements, Amber packed up and moved to Sydney at 17 to start her apprenticeship on her own terms Learning the trade in Sydney From a Rozelle cafe under head chef Christopher Mitchell via the Hospitality Training Network, to six-plus years with mentor Vanessa Martin at Il Piave, Rozelle, the years that built her foundation The New York epiphany A New Year's Eve ball drop in 2010 became a life-changing encounter with Mexican cuisine at Empellón. Five years later, she went back, this time to work Training under Alex Stupak Two years cooking across multiple Empellón concepts, including a James Beard event for the launch of Stupak's taco cookbook and ringside seats as Albert Adrià's team cooked at the Push Project dinner collaboration A lesson in humility Why New York was a wake-up call for her ego, and how working alongside elite chefs from around the world completely redefined her understanding of speed, precision, and culinary knowledge Returning to Sydney with purpose Coming home armed with new techniques, bold flavours, and a fire to show Sydneysiders the real depth and complexity of Mexican cuisine Mexican food beyond Old El Paso Why Amber sees her role as partly educational: the origin story of tacos, mole, Oaxaca cheese, tomatillos, and the fact that Mexico gave the world tomatoes, chillies, and corn Sourcing the unsourceable The challenge of tracking down Mexican ingredients in Sydney's early days, and how the scene has since transformed with local growers and specialist importers now meeting the demand Seaweed as the next frontier Her current obsession: sea lettuce from Rocky Point Aquaculture, dehydrated for salads, blitzed into powders, and made into furikake-style seasonings Pacific roots on the plate A ceviche-inspired ikamata dish drawing on Māori and Pacific culinary traditions, snapper, coconut, and sumac in equal parts nostalgia and innovation Almost a decade at Applejack Her role at Butler, her involvement across new openings, and working with Director of Culinary Patrick Friesen on menu development across 13 venues The Opera Bar, reimagined How Applejack Hospitality is bringing locals back alongside tourists: Basa Falafel, Vietnamese banh mi, broken rice, Sydney Rock oysters with Fermentalist Habanero Hot Sauce, and a genuine commitment to local producers Follow Amber Doig Instagram: https://www.instagram.com/amber_doig_/ About Straight to the Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Reach out, leave a review, and share this episode with someone in the industry who needs to hear it. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr: LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon: LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Keywords: Women in Food, Straight To The Source podcast, Australian chef, Applejack Hospitality Group, hospitality industry, kitchen culture, Sydney, foodpodcast, Australian food producers, chef career advice, Mexican food, Alex Stupak, Empellón Resources & Links James Beard Foundation, https://www.jamesbeard.org/events-overview Applejack Hospitality Group, applejackhospitality.com.au Opera Bar, Sydney, operabar.com.au Empellón: https://www.empellon.com/alex-stupak/ Rocky Point Aquaculture, sea lettuce and sustainable Australian seafood Carriageworks Farmers Market, Sydney's celebrated producer market, home to local artisans, including Marrickville cheese makers Have a story to share or a topic we should dive into? Drop us a line — we always love hearing from you. Straight To The Source is hosted by Tawnya Bahr and Lucy Allon.@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

I find her refreshing. I find her intriguing. I find her wise: In wine. Natalie brings to the proverbial table an unabashed view of wine and she will tell you like it is.  I have to tell you that having Natalie McLean on the show was one of those times where you know you could just keep talking for hours, and still barely scratch the surface. From the moment she cracked her opening line about starting to drink when she met her husband—"and haven't found a reason to stop"—I knew we were in for an episode rich in anecdotes, laughter, and real insight into the world of wine and the people orbiting it. I love a guest who doesn't take themselves too seriously, especially when that guest has the credentials and accolades to do so if they wanted. Right off the bat, the story of how Natalie McLean first dipped her toe—well, her glass—into wine was classic. The ex-husband, the MBA couple, and the journey through Spanish classes, golf, and finally onto wine studies left me grinning. You know, everyone's path to wine is different, but hers, starting with a night course in Toronto after failed golf and Spanish efforts, reminded me that for every over-serious sommelier out there, there's a person who just wanted to relax after work and stumbled into a passion. And let me tell you, Natalie McLean didn't just dip in; she cannonballed. I was genuinely impressed with the way she described her wine education—full sommelier diploma, authoring books like Red, White, and Drunk All Over, and racking up James Beard awards along the way. But what I really admire is her ability to bring it all down to earth. She calls herself the "Chief of Wine Happiness," which put an instant smile on my face—because at the end of the day, isn't that what a great bottle is supposed to do? There's this refreshing honesty in Natalie McLean about wine's intimidating side. I shared my own blunders—forgetting wine for family Easter, wandering into the market like any other consumer, grabbing a brand and sometimes striking out. She had her own: sweating bullets in a restaurant interview, staring at a wine list, and famously ordering a Cabernet with Dover sole at a big consulting dinner. Didn't get the job, but it sparked that classic realization: "I never want to feel that way again." I could relate—as much as anyone, even after decades in the business, that dusty wine list in a posh restaurant can still get your palms sweaty. The conversation took a fun turn when she described her divorce tastings—pairing Cabernets with burning love letters. We laughed, but there's a message in the humor: wine isn't just labels and numbers; it's woven into our life's best and worst moments. We got onto selecting wine in restaurants, talking to the sommelier, and why confidence is more important than credentials. That tip Natalie McLean gave—to "point at the price" when you don't want to say it out loud—folks, I'm adopting that one! I appreciated her point: most people just want a glass of pleasure, not an encyclopedia of terroirs. That struck home. Of course, we got nerdy too—talking about licensing, liquor laws in Canada, and the absurd hoops you still have to jump through to get a good bottle at home if you're north of the border. Yet, through it all, Natalie McLean kept it relatable and warm, whether it was "free my grapes" in Canada or shelf talkers in American supermarkets. Put simply, Natalie McLean reminded me and, I hope, everyone listening, that wine is about stories, connection, and yes, a good laugh at yourself every now and then. And that, for me, is what keeps the conversation, and the cellar, alive.    

Understanding and reacting to guest expectations. Reacting to and engaging with shifting staff expectations. Crafting experiences different from those found at chain restaurants. These are but a few of the obstacles restaurateurs juggle, and few are better to talk to them about than Paul Kulik, the James Beard-nominated chef at Le Bouillon and one of the most interesting men I've met. Paul and I have a fascinating smorgasbord of a conversation about how COVID changed food, the ideal restaurant review system, and so, so much more!

It's ten years since the Briefing Room was first transmitted in May 2016. And what a decade it's been. To mark the tenth anniversary the programme looks at the biggest changes at home and abroad since that momentous day in British broadcasting. We've had Brexit, a pandemic, the Gaza war, the Russian invasion of Ukraine and Donald Trump - twice. It is hard to remember such a time. So David Aaronovitch's three expert guests will help him answer the question: are we even the same people as we were back then? Guests: Anand Menon, Professor of European Politics and Foreign Affairs, King's College London Bronwen Maddox, Director and CEO, Chatham House Meg Russell, Professor of British and Comparative Politics in the Department of Political Science at University College London. Presenter: David Aaronovitch Producers: Caroline Bayley, Kirsteen Knight, Sally Abrahams Production Co-ordinator: Maria Ogundele Sound engineers: James Beard and Neil Churchill Editor: Richard Vadon

What does it mean to have 'good taste'? And what would it take to develop it? This hour, we talk about taste and discernment. Plus, a look at flavor and why some things taste good. GUESTS: Henry Oliver: Writes the literary Substack “The Common Reader,” and is the author of Second Act: What Late Bloomers Can Tell You About Reinventing Your Life. He is part of the Emerging Scholars Programme at the Mercatus Centre Becca Rothfeld: Staff Writer at The New Yorker, an editor at The Point, and a contributing editor at The Boston Review. She is the author of All Things Are Too Small: Essays in Praise of Excess Nik Sharma: A molecular biologist turned two-time James Beard finalist, best-selling cookbook author, photographer, columnist, and editor at America’s Test Kitchen. His cookbooks include The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, among others Join the conversation on Facebook. Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Colin McEnroe, Dylan Reyes, Isaac Moss, Coco Cooley, and Eugene Amatruda contributed to this show, which originally aired on August 6, 2025.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Start your week with an action-packed edition of Wake Up! We lead the hour with breaking developments as protestors descend on the offices of Project Blue Lawyer.Next, we are joined by Captain (Ret.) Robert Wells, fresh off his appearance on Fox News this past weekend, to provide expert analysis and the latest updates on the evolving situation in Iran.To close out the show, we're heading into the kitchen with our good friend and James Beard Award-winning baker, Don Guerra of Barrio Bread.

Today's guest is Mariela Camacho, pastry chef and founder of Comadre Panadería, a Mexican American bakery in Austin, Texas, known for its beautiful pan dulce made with traditional techniques, local ingredients, and heirloom Texas grains. Mariela is a two-time James Beard semifinalist for Outstanding Pastry Chef. She joins host Jessie Sheehan to talk about the journey that led her into baking and starting a pop-up, which eventually led to her brick-and-mortar. Mariela also talks about how her upbringing shaped her ethical business practices and her mission of nourishing her community.  Then, Mariela and Jessie dive into one of Mexico's most iconic treats—the concha. Mariela shares all her best tips for making the enriched sweet bread with its signature crackly shell top, and dives into the flavors they offer at Comadre Panadería, including strawberry, chocolate, and matcha. Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Mariela: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Luca and Father Sal break down the James Beard Awards media nominations, why LA continues to dominate, and how outlets like the Los Angeles Times keep scoring while The New York Times gets shut out. Plus: is the decline of Eater real, and are Substacks quietly replacing traditional food journalism? In “Recent Eats,” we're talking airport burgers at Skillet, a return to Lodge Bread, Roman pizza in Hollywood, and whether Catch LA is better than people admit.Plus Chef's Kiss / Big Miss: Enrique Olvera's new LA restaurant, a stacked all-star pop-up, an exciting new LA food Substack, and the most unhinged steakhouse behavior imaginable.And oh yeah. Luca announces he's officially running the New York City Marathon for Soccer Without Borders—and trying to raise $8,000. If you should feel so inclined to chip in - here's the link! Anything helps and is SO greatly appreciated! --Sponsored by mva.wine - discover wines that don't usually make it to the US, delivered straight to your doorstep.

Molly Irani cofounded Chai Pani with her husband Meherwan Irani in Asheville in 2009—at the peak of the recession, with no restaurant experience and serious doubts. Sixteen years later, Chai Pani is a James Beard Outstanding Restaurant winner, and Molly has written Service Ready, a memoir about what it really takes to build a culture people want to work in. We talk about building a restaurant with hope and a binder of family recipes, and what “mindblasting” service actually means in practice. Also on the show we have a great conversation with Rashad Frazier, author of the terrific new cookbook Cook Out. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Anders currently tends bar at the James Beard nominated spot the Elbow Room, established in 1970 in Vancouver, Washington. When he got into bartending, he was content to just pour shots and beers, but keep finding himself in places that experimented in creativity and he went along for the ride. Now crafting beautiful drinks is just second nature to him, so working in a cocktail dive bar is the perfect place to be. The Elbow Room also places a high premium on albums, which works great for Mike since he has thousands of records he brings into the spot to help set the mood. Check out some of his favorite long plays via this Spotify playlist: https://open.spotify.com/playlist/2d91jHMHK8fe9LST6OYwfx?si=o2jKnbXeSNWhBkiEwnHS7w

Restaurants play an important role in society.But according to six-time James Beard nominee Evan Mallett, that role may not be what you think it is.Beyond serving food, Mallett believes it's the role of the restaurant - especially a successful one - to highlight diversity, support local farms, and offer a seat at the table to those who aren't often invited.Today, the chef/owner of Black Trumpet, a legendary downtown Portsmouth restaurant, joins host Troy Farkas for a wide-ranging discussion about Mallett's untraditional culinary background, the WILD road that led him to open one of the Seacoast's top restaurants 20 years ago, why he's bullish on foraging and using local ingredients, and the CRITICAL role restaurants play in a community.Plus, the origin story of Farm-a-Q, and how the 2020 murder of George Floyd led Mallett, Vida Cantina's David Vargas, and Portsmouth assistant mayor Jo Kelley to start the New England BIPOC Fest.Click these links to learn more about BIPOC Fest, Black Trumpet, and Farm-a-Q. For more weekly episodes like this one, please follow "Seacoast Stories" here on Spotify or Apple Podcasts.EPISODE CHAPTERS:SS Live at Stone Church! (00:00)Evan Mallett's untraditional culinary background (02:02)Working as a big food critic in Boston (09:50)Fleeing the U.S. to become a chef in Mexico (17:20)SPONSORS: Dermatology & Skin Health + Brass Tacks Photography (28:32)Evan & Black Trumpet's role in giving back to the community (32:12)The stresses of the restaurant industry on mental health (46:15)SPONSOR: Studioh Salon (56:06)Starting NE BIPOC Fest in 2020 (57:40)SPONSORS:⁠⁠Brass Tacks Photography⁠⁠⁠: Book your Mother's Day session for your mother, grandmother, or wife TODAY by clicking ⁠⁠⁠this link⁠⁠⁠.⁠⁠⁠Dermatology & Skin Health: Get 15% off botox, filler, and laser treatments at all DSH locations by mentioning "Seacoast Stories" at checkout for the REST OF 2026! Studioh! Salon⁠⁠⁠⁠: Get $100 off your consultation regarding preventative hair loss! Visit ⁠⁠⁠⁠⁠their website⁠⁠⁠⁠⁠, book an appointment, and say that "Seacoast Stories" sent you for your discount.UPCOMING EVENTS:Seacoast Stories Dinner Club: May 6 in Exeter, N.H. + May 20 in Portsmouth's West End! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sign up here.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Seacoast Stories LIVE pres. by Chinburg Properties: On Thursday, May 7, the Seacoast's No. 1 podcast hits Stone Church in Newmarket, N.H.! ⁠⁠Space is limited. ⁠Secure your tickets here.⁠⁠⁠AFFILIATE LINKS:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠3 Bridges Yoga⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: NEW yoga students can unlock a stellar deal of $45 for unlimited classes at the Seacoast's top yoga studio for a month! Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠3BridgesYoga.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, select the "Seacoast Stories" special, and type in promo code SEACOASTSTORIES to activate the deal.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Studio One⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: Use the code COASTIE26 at checkout on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠the Studio One website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to unlock a 2-week trial of UNLIMITED spin, yoga, strength, pilates, and barre classes for a special price of $25 for "Seacoast Stories" listeners ONLY!

Step into Episode 209 of On The Delo as Delo sits down with Chef Kyle, the James Beard Award finalist and Executive Chef behind Chula Seafood — one of Arizona's most celebrated seafood concepts. From bussing tables at a small-town steakhouse in Payson to earning the culinary industry's highest honor, Kyle's journey is equal parts discipline, humility, and an unwavering commitment to letting great fish speak for itself.This conversation goes deep on what it actually takes to build and sustain a people-first kitchen culture — from the early mentor who challenged Kyle to apply the same discipline to cooking that he had for golf, to nine years of growing with Chula across multiple locations. Kyle breaks down the daily realities of running a fresh seafood restaurant where the menu literally changes every day, the team collaborative approach to dish development, and why consistency and reliability are the two highest skill sets he looks for in anyone walking through the door. You'll also hear about Chula's wholesale seafood operation, the supply chain from their boat in San Diego to the Valley, and what's coming next with a brand-new Arizona Center location — and you heard it first, a possible Delo bowl.Chapter Guide (Timestamps):(0:00 - 1:41) Episode Intro: Music, Kitchen Vibes & Meeting Kyle(1:42 - 3:57) Growing Up in Payson: Small Town Roots, Family, and What Drives the Fire(3:58 - 6:01) From Golf Dreams to Busboy: How Hospitality Found Kyle(6:02 - 9:19) First Kitchen Mentor, Culinary School vs. Paid Experience, and Learning Discipline the Hard Way(9:20 - 11:43) Mentoring the Next Generation: Consistency, Reliability & Showing Up Right(11:44 - 15:17) Inside the Chula Kitchen: Communication, Line Checks & Building a People-First Team(15:18 - 17:10) Staff Growth, Retention & Teaching People to Run a Business, Not Just a Restaurant(17:11 - 22:25) Nine Years with Chula: How Kyle Joined, the Juan Connection & the James Beard Nomination(22:26 - 25:13) Food Philosophy: Letting the Fish Lead, Collaborative Menu Development & Fresh Seafood in the Desert(25:14 - 28:48) New Arizona Center Location, Seafood Events & Chula's Wholesale Supply Chain from San Diego(28:49 - 30:07) Transferable Skills, Margins & Kyle's Personal Non-Negotiables(30:08 - 35:55) Rapid Fire: Fishing vs. Golf, Desert Island Fish, Poke Origins, Bigfoot, Pizza & Sunday Happy Hour

An oil and gas lease sale is scheduled in Alaska's Arctic National Wildlife Refuge (ANWR) for June. The auction of drilling rights is mandated in federal law, but also reflects the Trump administration's commitment to promoting energy development in the state. The response from Indigenous residents that live in or near the refuge is mixed, as the Alaska Desk’s Alena Naiden from our flagship station KNBA reports. The U.S. Bureau of Land Management (BLM) announced this month it will hold a lease sale in the nation's largest wildlife refuge, in the northeastern corner of Alaska. The piece of ANWR that has been the subject of passionate dispute for decades is the Coastal Plain, a swath along the Beaufort Sea that potentially has oil and gas reserves. The only community within the refuge is Kaktovik, an Iñupiaq village of about 300 people. Kaktovik Mayor Nathan Gordon Jr. says resource development in the refuge means economic opportunity because the regional government, the North Slope Borough, taxes oil and gas companies. “The taxes that come from the development pay for our schools, our water system, our sewer system. It pays for everything that has meaning in our lifestyle and protection and safety.” ANWR provides habitat for migratory birds and polar bears. And the Coastal Plain specifically is the calving grounds for the Porcupine Caribou Herd. Gordon says he believes development within the refuge will not interfere with wildlife. “With restrictions in place, it’s already set in stone for us to have safe development with our animals.” But opponents of the project are concerned that gravel roads, drilling, and seismic exploration can harm caribou, especially during their vulnerable calving period. The Gwich'in community of Arctic Village is located right outside ANWR to the south. Faith Gemmill lives in Fairbanks, but is from Arctic Village and has family there. “Imagine oil development in their core calving area. It’s going to … devastate our herd.” Gemmill says caribou support food security, culture, spirituality, and economy for Gwich'in people, including the future generations. “Our way of life is reliant on the caribou. So in my opinion, (President Donald) Trump’s incessant drive to drill in this area is a form of cultural genocide of the Gwich’in.” If the upcoming lease sale is successful, it could still take years for a project to break ground. Additional reporting from Alaska Public Media’s Liz Ruskin Diné chef Justin Pioche, right, inspects ingredients as “Chopped” host Ted Allen watches during an episode from April 21, 2026. (Courtesy Food Network) “Chopped” is a Food Network show where four chefs compete in a race against time to make a three-course meal. The latest episode aired Tuesday night and featured an all-Indigenous lineup. As KJZZ's Gabriel Pietrorazio reports, a Navajo chef took the honors. From Chicago to Montana, Indian Country's top cooks vied for the “Chopped” title, but two of them repped the Southwest including Chef Ray Naranjo, who comes from the Santa Clara Pueblo just north of Santa Fe, N.M. Justin Pioche lives on the Navajo Nation. The 2023 James Beard finalist for Best Chef in the Southwest co-owns Pioche Food Group, a high-end catering company. He plans on using the $10,000 cash prize to help pay for his own brick-and-mortar restaurant. Get National Native News delivered to your inbox daily. Sign up for our daily newsletter today. Download our NV1 Android or iOs App for breaking news alerts. Check out today’s Native Aerica Calling episode Thursday, April 23, 2026 — Gathering of MCs: Native musicians compete for best bars, beats, and freestyles

A freshman recognized for AI work, a chef earning James Beard attention and a broadcaster making Kansas City Royals history walk into the same conversation, and what comes out is a blueprint for growth. We sit down with Ash Jackson, Swetha Newcomb and Bridget Howard to hear the real stories behind the headlines and the school moments that helped set everything in motion across Blue Valley Schools.Ash shares how coding and AI first clicked through character creation, and how being part of an online art community changed the way they think about ethics, credit and authenticity in generative AI. Swetha takes us from her mom's home cooking to a major career pivot, then into the concept behind her restaurant: blending South Asian ingredients with Midwest comfort and Kansas City barbecue favorites. Bridget reflects on what it means to consistently appear on the Royals broadcast as the first woman in franchise history to do so, and why preparation, storytelling and professionalism still have to lead the way.We also dig into what makes opportunities stick: mentors who notice your potential, programs that give you real reps and the mindset to keep showing up when it would be easier to quit. You will hear advice you can actually use, from “don't wait for permission” to “be where your feet are,” plus the reminder that luck tends to favor the prepared.Subscribe to Blue Valley Unmuted, share this with someone who needs a push to say yes and leave a review if these stories helped you. Which piece of advice are you taking into your own week?

My guest this week was Brandon Basista, The Bearded Chef Kitchen, a James Beard–recognized chef with two decades of culinary expertise. Who has journeyed from Fine Dining to Food Truck to now doing private dinners, events, weddings, pop-ups, custom school lunch programs & more!I met Brandon while filming a show called Blind Kitchen Orlando and loved his energy and his passion for food. His goal is simple… create food that feels like a moment worth remembering.We talked about him doing private dinners and events, and also how he is working with schools and thinking of creating ways to share his food and help other businesses.  We also discussed marketing his business and creative ways he is using his culinary skills to feed people.Lunch with Biggie is a podcast about small businesses and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. Created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- ⁠⁠Deli Fresh Threads⁠⁠. The Bearded Chef Kitchen Social:Website - https://www.thebeardedchefkitchen.comInstagram - https://www.instagram.com/thebeardedchefkitchen/Facebook - https://www.facebook.com/TheBeardedChefKitchenLinkedIn-  https://www.linkedin.com/in/chef-brandon-basistaBook Airbnb experience- https://www.airbnb.com/services/6941149Biggie's Social: ⁠⁠Deli Fresh Thread's Instagram⁠⁠- ⁠⁠https://www.instagram.com/delifreshthreads/Podcast's Instagram⁠⁠- ⁠⁠https://www.instagram.com/lunchwithbiggiePodcast's Facebook Group⁠⁠- ⁠⁠https://www.facebook.com/groups/lunchwithbiggie⁠⁠ ⁠⁠YouTube:  https://www.youtube.com/delifreshthreadsPodcast's Twitter-⁠⁠ ⁠⁠https://twitter.com/LunchwithBiggie⁠⁠ ⁠⁠Deli Fresh Threads⁠⁠- ⁠⁠ ⁠https://DeliFreshThreads.com

In this episode of LAB the Podcast, Zach sits down with Culinary Artist Cory Miller to explore the deeper meaning behind food, hospitality, and the human longing to experience something more.From early memories around the table to training in a James Beard nominated kitchen, Cory shares how the culinary arts became more than craft... it became a window into beauty, connection, and the story behind the story.  Together, we wrestle with the tension between enjoying good things and idolizing them, and discover how food, like all beauty points beyond itself to something greater. This conversation will reshape how you see your next meal, your table, and the people you share it with.Thank you for joining the conversation and embodying the life and beauty of the gospel. Don't forget to like, subscribe, and follow LAB the Podcast. On Beauty Culinary IMX: https://www.eventbrite.com/e/on-beauty-culinary-imx-tickets-1985404184361?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurlSupport / Sponsor: https://vuvivo.com/supportFor More Videos, Subscribe:  @VUVIVOV3 | https://www.youtube.com/@VUVIVOV3Follow: @labthepodcast | @vuvivo_v3 | @zachjelliott | Like:  https://www.facebook.com/vuvivo.v3#vuvivo #v3 #LABthePodcast #CulinaryArt #Hospitality #TasteAndSee #ChristianCreativity #OnBeauty #FaithAndCulture #FoodAndFaithSupport the show

The LA Food Podcast is now on YouTube, and we're celebrating with a brand new segment: VERSUS. This week, Luca and Father Sal go head-to-head debating two of LA's most exciting modern Mexican restaurants—Echo Park favorite A Ti vs. the return of Ray Garcia at Broken Spanish Comedor—arguing which one is truly worth your next reservation. Plus, Chef's Kiss Big Miss is back with takes on the latest James Beard Awards controversy, a bizarre California Pizza Kitchen cease and desist, Food & Wine's controversial best food cities rankings, and the rise of the “restaurant relationship gap.” In Part 2, we sit down with Natalie Dial and Harry Posner of Tomat, the Westchester hotspot near LAX, to hear their incredible journey from meeting in The Gambia to leaving London behind to build one of LA's most unique all-day restaurants. If you haven't been yet, this conversation might change that.--Presented by mva.wine.

In this episode of Talking Smack 415, Jamie the Great and I are keeping it in the family—my family.We sit down with my brother, Sam Mink, owner of Oyster House, who was just named a 2026 America's Classics Award winner for the Mid-Atlantic region by the James Beard Foundation—one of the restaurant industry's highest honors.Not only did he receive this incredible recognition, but Oyster House is also celebrating its 50th anniversary. No big deal… just a third-generation restaurateur keeping the family business alive and thriving.We go back three generations, tracing the Mink family history in the restaurant industry, the resistance, the “I'm not doing this” moments… and somehow, each generations finds his way back, with his own twist.We also talk about:⚡️Growing up Mink (yes, there are stories… and yes, they're funny)⚡️ The philosophy behind great hospitality and making every guest feel seen⚡️Why hiring nice people is non-negotiable⚡️Creating timeless restaurant interiors and unforgettable experiences⚡️The real (and slightly terrifying) realities of running a restaurant⚡️What it takes to keep a legacy business not just alive and iconicIt's about family, food, tradition, and evolving something meaningful across generations.If you love Philadelphia, iconic restaurants, or family stories, this episode is for you.Follow Oyster House on Instagram:And make a reservation via OpenTable to experience Oyster House for yourself.Share this episode with your friends and family who love to laugh.  Subscribe to Talking Smack 415 and leave us a rating and review so more peeps can find us for laughter and friendship to feed your soul!  

Today on Couch Potatoes, we're breaking down the first six episodes of America's Culinary Cup, the new CBS food competition series hosted by Padma Lakshmi—and her very public post-Top Chef return to the genre.We get into what the show is trying to be, how it stacks up against Top Chef, and whether the high-level talent—from Michelin-starred chefs to James Beard nominees like Buddha Lo, Beverly Kim, and LA's own Keith Corbin—is actually delivering. Then we unpack the competition structure, the early challenges (from meat to sustainability to dessert), and whether the twists and judging system are elevating the show or overcomplicating it.Finally, we get into our hottest takes: who's winning, whether the show has real staying power, and how America's Culinary Cup compares to the current food TV landscape.If you're into Top Chef, food competition shows, or just strong opinions about who should be sent home, this one's for you.

We are setting the table with Sorghum, an ancient African Grass adapted to the southern table. Fred Sauceman shares a segment with Dr. Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award-winning food writer on differences between Sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy's book “Sorghum Savor.”Chef Matt Gallagher on the topic of biscuits and Sorghum butter.

Hosted by David and Nycci Nellis. On today's show: · Kevin Tien, James Beard finalist and the owner of DC's award-winning Moon Rabbit, is teaming for the second time with Alan Vo to open Chao Ban, bringing Vietnamese street food to Tysons Galleria. Kevin joins us in the studio; · Whiskey maker Ari Sussman, the man behind the famous Whiskey JYPSI brand and the Whiskey Network's“2024 Whiskey Maker of the Year,” joins us for tastes and talk of some of the finest bourbons known to mankind; · The Canton Disco team is in. Owner Brian Schram, executive chef Timothy Yu, and yet another James Beard Award finalist, beverage director Brent Kroll, give us the 411 on their new Cantonese-inspired café, restaurant and bar opening on 1st Street SE. · Then we all join in a panel discussion on the future of distilled spirits at a time of rising prices and diminishing interest in alcoholic beverages. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of Eat. Talk. Repeat.

Oregon wine country is closer, more accessible, and more delicious than you think. In this episode, we sit down with AJ Resnick—former Wine Access colleague, podcast co-creator, and current Ponzi Vineyards Chief of Marketing—to explore Portland and the Willamette Valley through the eyes of someone who left California to make Oregon home. From why Ponzi is only 20 miles from downtown Portland to which pizza shops deserve a permanent spot in your rental car, AJ breaks down how to plan your Oregon wine trip, where to eat in Portland, and why these Pinot Noirs deserve more age than they're getting. We taste Ponzi's Laurelwood Chardonnay, compare Oregon to Burgundy and California, and get AJ's insider list of restaurants, wine bars, and hidden gem wineries. Whether you're planning your first trip to the Pacific Northwest or wondering if Oregon wine lives up to the hype, this episode proves it absolutely does. 2023 Ponzi Vineyards Chardonnay Laurelwood District, Willamette Valley Restaurants - Portland: Pizza: Scottie's Pizza Parlor Baby Doll Pizza (keeps well in car trunk, per AJ) High-End/Fine Dining: Canard (Le Pigeon's sister restaurant) Kann (chef Gregory Gourdet, James Beard winner, Top Chef alum) Nodoguro (omakase) Ox (Argentine-inspired) International: Kachka (Russian) Janken (Japanese izakaya) Akadi (Portland African cuisine) Luc Lac (Vietnamese) Casual/Other: Matt's BBQ Coquine (mentioned by AJ) Gabbiano's Reel M Inn Breweries: Breakside Brewery (AJ's first stop in Portland) Bakeries/Coffee: Nuvrei (bakery Amanda couldn't remember name of) Willamette Valley Restsaurants/food The Allison Inn & Spa, Newberg (burger highly recommended for brunch) Sushi Kichi (Vale - small town sushi) Joel Palmer House (mushroom-focused) Nick's Italian Cafe (Dundee Hills) Red Hills Market (Dundee) Wineries Mentioned: Must-Visits: Ponzi Vineyards Domaine Drouhin Domaine Serene Bergström Lingua Franca (Thomas Savre) Soter Hidden Gems: Artist Block Winery (sparkling, Syrah, creative tastings) Carlton Winemakers Studio (collective/incubator for multiple producers) Historic Oregon Producers (aged well at Press Restaurant): Domaine Drouhin Rex Hill Eyrie Vineyards (pioneering Oregon winery) Learn more about your ad choices. Visit megaphone.fm/adchoices

Mexican cuisine is having a moment in St. Louis right now, and chef Alex Henry is a major part of that movement. Since opening his City Foundry food stall, Sureste, in 2021 and following up with his outstanding sit-down restaurant, El Molino del Sureste, two years later, Henry has been setting the bar for regional Mexican cuisine. A native of the Yucatán city Mérida, Henry celebrates the region’s cuisine at El Molino del Sureste with thrilling results—and earned himself a James Beard Awards semifinalist nomination for Best Chef: Midwest in the process. He shares his passion for Yucatecan cuisine with George and Cheryl, as well as his take on why St. Louis diners are so eager to experience traditional Mexican dishes. Watch Arch Eats on YouTube and listen on Spotify, Apple Podcasts, or wherever podcasts are available. See related stories and resources from this episode at https://www.stlmag.com/podcasts/arch-eats/episode-64 Watch on YouTube: https://www.youtube.com/playlist?list=PLwYnyrcREHGkvOXGJHENgtHtcRMnGPVFW Listen on Spotify: https://open.spotify.com/show/0BfUm30GQXcfuYAWqwrsYs?si=432aaa0abc5646a4&nd=1&dlsi=c46d922dd1824b7b Listen on Apple Podcasts: https://podcasts.apple.com/us/podcast/arch-eats/id1714524378 This episode is sponsored by 4 Hands Brewing Co. (https://www.4handsbrewery.com/) and supported by Cardinals Nation (https://www.mlb.com/cardinals/cardinals-nation). 4 Hands is celebrating the 10th anniversary of City Wide APA with collabs with ten local businesses. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing: https://www.stlmag.com/podcasts/how-to-listen/ Have an idea for a future episode? Email podcasts@stlmag.com. Interested in being a podcast sponsor? Email advertisting@stlmag.com.See omnystudio.com/listener for privacy information.

You know Delicious City loves a *high class* sandwich, and today's guest has plenty to go around. Philly-based self-proclaimed pothead, comedian and activist N.A. Poe just announced that The Monto, a collaboration with the owners of Fergie's Pub, is coming to Old City this month. He gives us all the details on that, and the latest on Poe's Sandwich Joint, Poe's Side Piece in Human Robot, and the kitchen at Poison Heart. Plus: James Beard nominees for 2026, spring events and dinners in Philly, and we figure out exactly what a "spice bag" is. (00:00) James Beard nominees: Philly represent (12:58) N.A. Poe of Poe's Sandwich Joint and more (13:45) The Monto: Irish and Italian collide in Old City (16:27) Activism around legalizing cannabis (31:05) What are spice bags? (38:40) Best Bites: the best thing we ate this week (51:51) The Dish: Events and Pop-ups in April And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.  

From over-worked medics to bent coppers, for the last 30 years Jed Mercurio has been responsible for some of the UK's most successful TV series, including Cardiac Arrest, Bodies and Bodyguard. But Line of Duty is arguably his biggest hit, and recording has started for the much-anticipated seventh series.The award-winning screenwriter, director and producer grew up in a working-class family in Staffordshire. His parents, Italian immigrants, were keen he fit in, but friends say Jed was unique from the get-go with big dreams and a determination to be the best.He initially trained to be a doctor and demonstrated his sharp, witty writing in a medical school magazine. Half-way through his medical training, he joined the RAF and was taught to fly fighter jets, before pivoting to screenwriting.Mark Coles looks back at his career so far.Producer: Ben Carter Researcher: Helena Warwick-Cross Editor: Justine Lang Sound engineer: James Beard. Production co-ordinators: Maria Ogundele and Sabine Schereck.

The 51st's Martin Austermuhle is here to talk about the DC Council, Muriel Bowser, and public safety — where the Council keeps handing the mayor defeats, the freeze on the White House Ballroom and a slew of DC chefs are on the James Beard list. Plus, in a members only fourth segment, how Virginia's data center boom is affecting the safety of the local water supply. Want some more DC news? Then make sure to sign up for our morning newsletter Hey DC. You can text us or leave a voicemail at: (202) 642-2654. You can also become a member, with ad-free listening, for as little as $10 a month.  Learn more about the sponsors of this April 3rd episode: Folger Shakespeare Library District Bridges Window Nation Interested in advertising with City Cast? Find more info HERE

Los Angeles shows out in a big way as the 2026 James Beard finalists are announced—and for once, it actually feels like the city is getting its due. We break down the biggest headlines, who got snubbed, and whether the Beards still mean what they used to for LA and fine dining at large.Then, we dive into the growing backlash against fine dining, sparked by Khushbu Shah's viral Substack and a New York Times piece on kitchen culture. Is the model broken, or just overdue for evolution?In Chef's Kiss / Big Miss, we react to Bill Esparza's “bagels are just bread” take, a new South Asian hand roll concept in Lomita, and the case for “middle-aged restaurants”—the spots that have outlasted the hype and might actually be at their peak.In Part 2, Chef Brian Bornemann of Crudo e Nudo joins to talk about building one of LA's most compelling restaurants from a pandemic pop-up, why the traditional restaurant model doesn't work, and how local seafood—and smaller fish like sardines and mackerel—fits into the future of dining.--Presented by the wine geniuses at mva.wine. Subscribe to this totally unique wine collective to discover wines that don't typically make it to the US. First 20 people to use the code LAFOOD get $50 off their first collection.

Milwaukee lands five James Beard Award finalists, MKE Wine Weekend returns, Nite Owl fires up for season 78, Rare Steakhouse closes and Eagle Park acquires SoulBoxer.

James Beard Finalists, MKE Wine Weekend, Steak House news & more....

Out of five nominees for this year's James Beard Award for Best Chef: Midwest, three specialize in sushi and Japanese cuisine. Among them is Shigeyuki Furukawa, the only Minnesota chef named a finalist this year in any category. This is the second year in a row he's been nominated. Karyn Tomlinson of Myriel in St. Paul won the award in 2025. Furukawa co-owns Kado no Mise, which means “corner restaurant” in Japanese. Wednesdays through Sundays, he and his team serve a tasting menu of delicate, traditional sushi. On Tuesdays, they offer a different concept: ten courses drawn from a centuries-old cooking tradition called “kaiseki.” He also has a Japanese whiskey bar tucked in the same building. Chef Furukawa joined MPR News host Nina Moini to talk about the nomination and his approach to food.

Mobile home park prices in the state are at risk of rising. What lawmakers say will keep those prices low. Plus, a decades-old food pantry abruptly shut its doors. Why its more than 80 locations are now closed.It's been months since the U.S. blockaded Cuba's oil supply to pressure the government to fall. It's caused power outages at hospitals there. We heard from a Minnesotan who has been there to help. And a high schooler is the first in the state to be recognized with a language certificate in Ojibwe. He shared his educational journey with us.Plus, there's just one finalist for a James Beard award in Minnesota. He's a sushi chef. We spoke to him about his craft.The Minnesota Music Minute was Ludwig van Beethoven's “Piano Concerto No. 24 in C minor”, performed by the Minnesota Orchestra. "Headed West" by Old Oaks was the Song of the Day.

On this episode, we break down NASA's historic Artemis II moon launch, the wild Kristi Noem scandal involving leaked reports about her husband and the political fallout around it, and President Trump's planned address on Iran as he signals the war may be winding down. Plus, the Supreme Court hears arguments over birthright citizenship, Hershey backs off changes to Reese's, Lindsey Buckingham is attacked by a suspected stalker, the 2026 James Beard finalists are revealed, and Summer House gets hit with a Bravo relationship bombshell messy enough to feed reality TV for weeks.#ArtemisII #KristiNoem #IranGet more AoA and become a member to get exclusive access to perks:https://www.youtube.com/channel/UCOfx0OFE-uMTmJXGPpP7elQ/joinGet Erin C's book here: https://amzn.to/3ITDoO7Get Merch here - https://bit.ly/AnthonyMerchSubscribe to the Anthony On Air Podcast here:Facebook - https://bit.ly/AntOnAirFBYouTube - https://bit.ly/AntOnAirYTApple Podcast - https://bit.ly/AntOnAirAppleSpotify - https://bit.ly/AntOnAirSpotTwitter - https://bit.ly/AntOnAirTwitterInstagram - https://bit.ly/AntOnAirInstaTikTok - https://www.tiktok.com/@anthonyonairpodDiscord - https://discord.gg/78V469aV22Get more at https://www.AnthonyOnAir.com

What can a beautifully prepared dinner teach about running a successful business? Quite a lot, according to Ellen Wright, a five-time cookbook author who trained with culinary icons Julia Child and James Beard. In this week's episode, Ellen shares how the principles that guide her cooking translate seamlessly into leadership, entrepreneurship, and everyday decision-making. Her approach is refreshingly practical: keep things simple, prepare in advance, and don't panic when something goes wrong. A collapsed dessert can become a new creation. A business misstep can spark innovation. The key is adaptability. Ellen also highlights something many leaders overlook — success is less about perfection and more about people. Whether hosting a dinner party or managing a team, the goal is to create an environment where others feel comfortable, engaged, and valued. From disciplined preparation to creative problem-solving, Ellen's insights offer a recipe for success that any business owner can follow. If you're hungry for fresh ideas — and practical strategies you can apply immediately — this episode is a feast. Bon appétit. [Ellen's latest book is Best of The Best: Select Recipes from 4 Cookbooks and 60 Years of Cooking. Order your copy here.] Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: Ellen Wright Posted: March 30, 2026 Monday Morning Run Time: 48:20 Episode: 14.39

Walter Kirn says the term “influencer” is “fundamentally creepy” as technocratic elites increasingly use mass nudging to psychologically manipulate the masses – and suppress the truth about UFO disclosure, pandemics, and the war in Iran. Amidst the strange disappearances of rocket scientists like Monica Jacinto Reza and Maj. Gen. William Neil McCasland, Kirn warns “something awful is happening” – and the truth may be darker than anything Hollywood could conjure. Walter Kirn (author of Up In The Air, adapted into a hit movie starring George Clooney) also discusses his new Hollywood project: writing the screenplay for a film about Dr. Jay Bhattacharya. As powerful forces reportedly try to stop the movie, Kirn breaks down the “creepy” reality of modern propaganda, censorship… and what he knows about the government's hidden UFO disclosure files. Chef Adalberto Diaz shares his journey of escaping poverty in Communist Cuba to build a successful business in America, and Dr. SueLyn Hall discusses how overcoming childhood trauma can dramatically improve the nervous system and increase longevity. Chef Adalberto Diaz is an award-winning pastry chef who escaped Communist Cuba and started his own small business in the United States. He is a James Beard semi-finalist for outstanding pastry chef 2025 and the founder and co-owner of Fillings & Emulsions in Salt Lake City. Learn more at http://www.adalbertodiaz.com Walter Kirn is a novelist, essayist, and Editor-at-Large at County Highway. He is the author of Blood Will Out, Mission To America, and several other books. His 2001 novel Up in the Air was adapted into the Oscar-nominated movie starring George Clooney and Anna Kendrick. Follow at https://x.com/walterkirn Dr. SueLyn Hall is a board-certified urologist, founder of Quantum Health and Wellness Center, and author of How To Get A-HEAD: Secrets to Male Sexual Pleasure from a Female Urologist. She specializes in functional and nutritional medicine, anti-aging, and regenerative medicine. Learn more at https://instagram.com/howtogetaheadbook 「 SUPPORT OUR SPONSORS 」 • STRONG CELL – If you want to feel more like your younger self, go to https://strongcell.com/ and use code DREW for 20% off. • AUGUSTA PRECIOUS METALS – Thousands of Americans are moving portions of their retirement into physical gold & silver. Learn more in this 3-minute report from our friends at Augusta Precious Metals: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://drdrew.com/gold⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or text DREW to 35052 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠• FATTY15 – The future of essential fatty acids is here! Strengthen your cells against age-related breakdown with Fatty15. Get 15% off a 90-day Starter Kit Subscription at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://drdrew.com/fatty15⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ • PALEOVALLEY - "Paleovalley has a wide variety of extraordinary products that are both healthful and delicious,” says Dr. Drew. "I am a huge fan of this brand and know you'll love it too!” Get 15% off your first order at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://drdrew.com/paleovalley⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ • THE WELLNESS COMPANY - Counteract harmful spike proteins with TWC's Signature Series Spike Support Formula containing nattokinase and selenium. Learn more about TWC's supplements at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twc.health/drew⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 「 ABOUT THE SHOW 」 This show is for entertainment and/or informational purposes only, and is not a substitute for medical advice, diagnosis, or treatment. Executive Producers • Kaleb Nation - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://kalebnation.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ • Susan Pinsky - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://x.com/firstladyoflove⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Content Producer • Emily Barsh - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://x.com/emilytvproducer⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Hosted By • Dr. Drew Pinsky - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://x.com/drdrew⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Nathan Elliott can be found behind the bar at Scotch Lodge in Portland, Oregon, which just racked up James Beard semifinalist nomination but has been deeply appreciated by its community since opening in 2019 (Esquire magazine has already recognized it as one of their best bars as well). Nathan got into bartending the old fashioned way - trying to support his music habit. From his start playing in a No Doubt cover band in junior high, he made it all the way to LA and an official music industry break playing bass and singing with the group National Product. Once the tours ended, he stopped just picking up shifts and went for the full time bar thing, mastering craft cocktails and letting the music become a beloved hobby. Rock out with him here: https://open.spotify.com/playlist/55WvNsHNR8JEn8FVTKBJ9d?si=guRfyMnVSq-z5psFvx8a2w

Folks are familiar with New Orleans' home-grown Creole and Cajun cuisines. But the Crescent City is also the perfect place to taste the diverse and vibrant flavors coming out of Latin America. This week, we pay tribute to chefs who are bringing Latin American fare to local tables. First, we sit down with Ana Castro. In January, Ana was named a semi-finalist for the 2026 James Beard award for Best Chef: South. Ana explains the path she took before she and her sister Lydia opened her much-lauded contemporary Mexican seafood restaurant, Acamaya. Then, we visit father-son duo Carlos and Will Avelar at their family business, Mawi Tortilleria. Will was a rising star in the culinary world when he and his father decided to join forces to provide fresh, authentic corn tortillas to the community. Finally, we hear from Carlos Sanchez, owner of Tournesol Café and Bakery, who spends his days in downtown Covington creating the delicious breads and pastries of his native El Salvador. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In this episode, Nicki sits down with Tamar Adler, the James Beard and IACP Award–winning author of An Everlasting Meal, Something Old, Something New, and the bestselling The Everlasting Meal Cookbook. Her newest book, Feast on Your Life, explores how everyday cooking can become a practice of attention, care, and delight.Together they discuss why cooking still matters, how noticing with our senses can transform the kitchen experience, and why letting go of perfectionism can bring more freedom and joy to home cooking. Tamar also shares her thoughts on cooking for children, simple rituals around the table, and a powerful reframe: focusing less on making the perfect meal and more on the experience of gathering and being fed.This conversation is an invitation to slow down, cook with presence, and rediscover the meaning and pleasure in everyday meals.LINKS & RESOURCES* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Order Nicki's new book: https://fromscratchfast.com/nicki-sizemore/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* Tamar's newsletter, The Kitchen Shrink: https://tamaradler.substack.com/* Find Tamar on Instagram: https://www.instagram.com/tamar.e.adler/* Tamar's new book, Feast on Your Life: https://bookshop.org/a/114665/9781668078020 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Jo Irizarry and Skeeter Miller join the Restaurant Unstoppable Network for a live Q+A on March 23rd, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Jo Irizarry is an investor and mentor in the modern Texas barbecue scene, best known for backing nationally acclaimed concepts like Barbs-B-Q and butcher shop and restaurant Thorn & Bred. As an early believer in Barbs-B-Q, Jo helped support pitmaster Chuck Charnichart and the team as they transformed a bold, pop-culture-infused vision for barbecue into one of the most talked‑about restaurants in Texas, earning national accolades and a James Beard nomination along the way. At Thorn & Bred, Jo brings that same mix of business savvy and heart for hospitality to a new generation of chefs and makers, focusing on spaces that celebrate community, creativity, and the evolving story of Texas food. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof. Call (281) 888-2413 and mention Restaurant Unstoppable to get 20% off your first month of service. - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Instagram: @therealjoirizarry Thanks for listening! Rate the podcast, subscribe, and share! 

Send Zorba a message!It's recipe day! James Beard nominated Chef Danny Calleros walks us through his incredible recipe for Crispy Fried Tofu with Creme Fraiche. Zorba digs into new research that suggests the Mediterranean Diet may decrease stroke risk. He also helps listeners with acid reflux and sinus issues.Support the showProduction, edit, and music by Karl Christenson Send your question to Dr. Zorba (he loves to help!): Phone: 608-492-9292 (call anytime) Email: askdoctorzorba@gmail.com Web: www.doctorzorba.org Stay well!

This episode is a conversation with Hank Shaw, wild food chef, author, and the voice behind Hunter Angler Gardener Cook. Hank has spent decades hunting, fishing, foraging, and writing about wild ingredients, and his newest book, Borderlands, explores the rich food traditions stretching from the Rio Grande to the Pacific.Episode Overview:How did Hank Shaw go from political journalist to James Beard nominated wild food authority, and what pushed him to go all-in on hunting, fishing, and foragingWhat does food sovereignty really mean in practice, and why does cutting out the middleman change how we relate to land, habitat, and wild places?What exactly are the Borderlands, and why is this region between the United States and Mexico one of the most culturally rich and misunderstood food landscapes in North America?What are the defining wild proteins of the Borderlands, from venison and quail to javelina and jackrabbit, and how are they traditionally prepared?Why is seafood king in parts of the Borderlands, and what makes Gulf snook, smoked marlin, shellfish, and Baja style cooking so unique?What are quelites, and which wild greens and indigenous food traditions still shape Borderlands cuisine today?How do fire, mesquite coals, pit cooking, and slow grilling define Borderlands flavor?What traditional preservation methods still matter in hot, dry climates, including salting wild chilies, drying and smoking meats, and burying ingredients in salt or sugar?Which mushrooms can foragers find in the Borderlands during monsoon season, from porcini and lobster mushrooms to chanterelles and regional Amanitas?Use code “yearofplenty” for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/live/WOqNe8ut90M?si=4fziqCsltuGbtiEASign up for the newsletter:www.theyearofplenty.com/newsletterSupport the podcast via Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53R

January is bleak, but this month's Bake Club recipe is bound to put a smile on your face! Hosts Jesse Szewczyk and Shilpa Uskokovic dive into the world of bagels. Jesse talks us through the tips and tricks of how to make the perfect bagel from the comfort of your own kitchen. “Bagels are like this blank canvas,” says Jesse, “Where the yeast and the wheat are the flavor…and the toppings, obviously.”Plus, Melissa Weller from Bub's Bakery in New York City drops by the clubhouse. Melissa is a James Beard nominee and author of two beautiful books, A Good Bake and Very Good Bread. She discusses her love of bagels and how her past life as a chemical engineer helped her hone her craft as a recipe developer. Melissa also tackles a tricky listener question on how to make gluten-free bagels.We'd love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com Learn about your ad choices: dovetail.prx.org/ad-choices