Podcast appearances and mentions of James Beard

If you’re dining out in Portland to celebrate a special occasion, there’s a good chance you might end up at Nostrana. The Italian restaurant has been in business for 20 years with six-time James Beard award nominee Cathy Whims in charge. Whims has just released her first cookbook, “The Italian Summer Kitchen,” and joins us to talk about Portland’s food scene, her role in it, and simple Italian recipes for the good life.

Melissa Lopez is the James Beard semifinalist chef behind Barra Santos, one of the buzziest restaurants in recent memory to grace Los Angeles. Barra Santos is a tiny, sardine-tin of a restaurant in Cypress Park serving up thoughtful, super high-quality Portuguese fare. But as small as the restaurant's footprint is, the noise it's made since opening has been nothing short of deafening. After visiting the restaurant myself, I knew I wanted to get to know the mastermind behind the operation, and Chef Melissa did not disappoint. Would I go so far as to say we've got one of the country's brightest rising stars on our hands? Yes, yes, I would. But listen to the interview and visit Barra Santos to make up your own mind on the matter. But first, a nasally rendition of a couple of things that caught my eye this week. There's a Jenn Harris piece on how the tariffs are endangering the diversity that makes LA's food scene one of the best in the country, a Substack newsletter (Khushbu Shah's Tap Is Fine) on whether or not we should view influencers as experts, and an exciting new survey (from Emily Wilson at The Angel) on what Angelenos want from restaurants that I highly encourage you to take. Helpful Links:Jenn Harris on tariffs https://www.latimes.com/food/story/2025-04-11/los-angeles-restaurants-tariffs-southeast-asian-foodLaurie Ochoa on chili crisp and tariffs https://www.latimes.com/food/newsletter/2025-04-12/its-too-late-to-tariff-the-globalization-out-of-american-cuisine-more-chili-crisp-please-tasting-notesKhushbu Shah on influencers, amateurs, and expertise https://khushbushah.substack.com/p/when-did-we-all-become-afraid-of?utm_source=post-email-title&publication_id=2026436&post_id=161441896&utm_campaign=email-post-title&isFreemail=true&r=31nins&triedRedirect=true&utm_medium=emailEmily Wilson's survey in The Angel https://www.theangel.la/p/what-angelenos-want-from-restaurants-survey?utm_source=post-email-title&publication_id=1717567&post_id=161269590&utm_campaign=email-post-title&isFreemail=true&r=31nins&triedRedirect=true&utm_medium=email&hide_intro_popup=trueGab Chabran and Suzanne Levy on grants for restaurants from the California Restaurant Foundation https://laist.com/news/food/10-000-grant-available-for-restaurants-affected-by-la-firesBarra Santos https://www.barrasantosla.com/–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Zubair joins the gals to yap about his time on Top Chef an beyond. We learn about the origins of his famed chicken sandwich, and how he's using his platform to make great food and have even better conversations. Tune into this fabulous interview with a player who was gone too soon from Season 22.You can find Zubair on instagram: @zubairmohajirOriginally from Chennai, India, Chef Zubair Mohajir was a former financial analyst and began his career in the culinary field after getting laid off during the 2008 financial crisis. Starting as a prep cook and working his way up to sous chef in Chicago at Jean-Georges Vongerichten's the Pump Room, Zubair studied French techniques and Southeast Asian flavors before joiningThomas Keller's Bouchon as chef de partie in Napa. While there, he contacted the renowned Gaggan Anand to express his interest in an apprenticeship and was later invited to work at Gaggan in Bangkok. Returning to Chicago after six months, he launched his acclaimed pop-up Wazwan before opening his first brick-and-mortar restaurant in 2021. Two years later, he transformed the space into two concepts Lilac Tiger, highlighting South Asian street food, and the Coach House, his fine-dining restaurant. He recently opened his newest endeavor, Mirra, where diners experience a blend of Indian and Mexican flavors. Zubair has garnered industry acclaim as a 2022 Jean Banchet Rising Chef of the Year and a two-time James Beard semi-finalists—first in 2023 as Best Chef Great Lakes, and then in 2024, as Emerging Chef of the Year.

Today on the podcast Eric is joined by Mary Clarkson to go through some of the latest Houston bar and restaurant news. The pair speak about the 4 Houston chefs/restaurants named finalists for James Beard awards, Jūn becoming the home of a daytime coffee service called Third Place, and Alexandra "Allie" Peña becoming Bludorn's new executive chef. In the Restaurants of the Week portion Camaraderie is featured.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: 4 Houston Chefs and Restaurants are James Beard Award Finalists Heights Restaurant Adds Daytime Coffee Service with Guest Chef Pop-Ups Aaron Bludorn's Rising Star Protégé Moving from Memorial to Montrose Houston's Best Chef, Restaurant, and More Revealed at 2025 Tastemaker Awards

James Beard award-winning Chef and LA icon Roy Choi is releasing his first cookbook in over a decade. The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life includes Roy's recipes that allow for you to still pursue those, let's say, glutinous cravings, while still maintaining a healthy diet and lifestyle. Choi discusses the cookbook, his philosophy on home cooking, and reflects on the impact of Kogi BBQ, his popular fusion food truck.

The Weekly Dish kicks off the second half with their top two including seasonal foods! They later talk about the James Beard Finalists. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We're back on the road to celebrate our 30th Anniversary! This week, we're headed to Los Angeles, in partnership with LAist, to talk about the world-influencing food scene in LA and the community that brings it together. First, we dig into how LA dining influenced the country and the world with KCRW's very own Evan Kleiman, Host of Good Food, and Gab Chabrán, Associate Editor of Food and Culture at LAist. Then we talk community and the restaurants that foster those connections with chef-owners Uyên Lê, who makes delicious Vietnamese comfort food at her take-out, Bé Ù, Keith Corbin, executive chef and co-owner of Alta Adams, and bestselling author of his memoir, California Soul and Elvia and Alex Garcia, the James Beard nominated chef-owners of Evil Cooks, one of L.A.'s most lauded taqueria pop-ups now transformed into a full restaurant.Broadcast dates for this episode:April 11, 2025 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Joel Gunderson  of Heavenly Creatures, Coopers Hall, Grassa, St. Jack and a host of places, joins us again to talk about how deeply Trump's tariffs would affect the wine and restaurant industries.  Coincidentally, the tariffs were suspended just minutes before we started recording this episode.  But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland.  We also touch on what it takes to become one of the most celebrated people in the industry nationwide, and some of the ways his staff approaches hospitality.   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Send us a textOn this episode of Speaking of College of Charleston, guest host Tom Cunneff interviews James London '07, owner and chef of Chubby Fish and the cocktail bar Seahorse in Charleston. London, a native of Charleston, discusses his journey from growing up fishing on Edisto Island to pursuing his career in fine dining after attending the College of Charleston. He talks about the impact of COVID-19 on his business and the creation of an outdoor dining space at Seahorse. London shares insights into his unique dock-to-table philosophy, the importance of relationships with local fishermen and farmers and his diverse culinary background. He also speaks about learning new things daily and teaching the next generation of chefs while reflecting on his restaurant's success, including multiple James Beard nominations and widespread acclaim. The interview concludes with stories of his formative years, influenced by his family's educational background and his fishing time, which shaped his passion for seafood cuisine.Featured on this episodeJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually made it back to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.Resources from this episode:College of Charleston Alumni magazine winter issue 2025, interview with James LondonChubby Fish RestaurantSeahorseJames Beard Semifinalists 2025

In this week's edition of the Flavors of Northwest Arkansas Podcast, we're in downtown Springdale at Menya Kitakara with owner & chef Inggit Rianto... but before you talk to him?!?! Food News! As I'm sure you know, Bentonville has 2 finalists for James Beard's Top Chef in the South. Brightwater hosted a magic seminar, kind of. The Savoy Tea Company will be closing its doors Onyx opens a walk-up window for their soon-to-be-opened coffee/chocolate shopin downtown Springdale Inggit Rianto is from Indonesia, but came to the US to goto the University of Arkansas. He had been in the corporate world for a good while before getting the itch to open a restaurant with his wife. How did he learn to cook? He'll tell us. They'd opened Ramen Nara in Rogers, and it had been open for a blink of an eye before covid hit. He'll tell the story of how they stayed open during that time. He got the itch to open a new Ramen place in Washington County, and he'll tell you how downtown Springdale won out the services of Menya Kitakara. Speaking of Kitakara, how did they land on that name? We hear it all and much more with Inggit Rianto from Menya Kitakara next here on the Flavors of Northwest Arkansas.

One, admittedly major, decision can change the course of your life for the better. Especially if that major decision involves you leaning into your life's purpose. Because once you see the chance to align yourself with your goals, and you take it, everything starts to fall into place. This is exactly what happened with this week's guest, Bricia Lopez. She started her culinary career taking over her parents' struggling restaurant with her siblings, and now she's a critically acclaimed, globally recognized chef.    Bricia Lopez is a chef, entrepreneur, and acclaimed author. She is a partner at Guelaguetza Restaurant, recipient of The James Beard American Classics award and lauded by the late L.A. Times food critic Jonathan Gold as “The best Oaxacan restaurant in the United States.” Bricia has authored two cookbooks. “OAXACA Home Cooking From the Heart of Mexico” became an instant Amazon bestseller and earned a 2020 James Beard nomination. Her second cookbook, “Asada,” published in 2023, was included in the New York Times' list of best cookbooks of the year. In collaboration with her siblings, Bricia has launched two nationally distributed brands, including the bottled cocktail mix, I Love Micheladas™️, and Guelaguetza™️ mole starters. A sought-after featured guest, Bricia has appeared on NBC's Today Show and judged Bravo's Top Chef, while also being featured in high-profile outlets such as Forbes, NPR, Food & Wine, BBC, and The New Yorker.   In this week's episode, we're talking to Bricia about how she built a culinary empire rooted in culture. We also dive into how she maintains the confidence to build her dream life and how she can do it as a mother to two small children. Bricia is proof that you can give yourself anything you want; you just have to go for it.    Follow Bricia on: Instagram: @bricialopez Website: https://www.bricialopez.com/    Follow Erika on: Instagram @‌theerikacruzTikTok @‌theerikacruzLinkedIn Website: http://www.theerikacruz.com How to work with Erika: Join the waitlist for the Courage Driven Latina program here. Join the waitlist for the Magnetic Mastermind here.   Podcast production for this episode was provided by CCST.

When mysterious orb-like lights were recorded in the sky above Koge, a small port town in Denmark, the UFO scene took notice. But it wasn't just believers who wanted to know what these unidentified flying objects were.Danish police and the Danish security services describe the objects as large drones - similar to the ones seen on the USA's East Coast before Christmas. But no-one can say who is flying them, or why. Could it be the Russians?Lucy Proctor meets the people involved in Denmark's unique UFO scene and tries to find out what these drone sightings mean.Produced and presented by Lucy Proctor. Mixed by James Beard. Edited by Penny Murphy. Production support by Gemma Ashman.

Welcome to the Well Seasoned Librarian with our Host Dean Jones. This is Season 15 Episode 19.  Today, we're thrilled to bring you a conversation with a true maestra of Italian cuisine, Food Writer, Restauntauer Cathy Whims!From studying under the legendary Marcella Hazan in Venice to earning six consecutive James Beard nominations for Best Chef Northwest, Chef Whims has carved a remarkable path.1 Join us as we explore her deep connection to Italy, her inventive approach to regional dishes, and how her close relationships with Pacific Northwest farmers bring the best of both worlds to her acclaimed Portland restaurants: Nostrana, Oven & Shaker, and Enoteca Nostrana.  Get ready to be inspired by the soul, psyche, and exquisite techniques of Italy, right here on The Well Seasoned Librarian. Now I take you to the Conversation with Dean Jones and Cathy WhimsThe Italian Summer Kitchen: Timeless Recipes for La Dolce VitaNostrana Restaurant https://nostrana.com/Oven and Shaker Portland: https://www.ovenandshaker.com/Enoteca Nostrana https://enotecanostrana.com/

Two St. Louis chefs are finalists for James Beard awards. The recognition represents a milestone in two very different journeys: Vicia's Jane Sacro Chatham, nominated for Emerging Chef, immigrated to St. Louis from the Philippines 17 years ago. Meanwhile, Balkan Treat Box's Loryn Nalic, nominated for Best Midwest Chef, started out working in a food truck. Chatham and Nalic discuss the significance of the award and their work at two of St. Louis' top restaurants.

If you'd like to Support the Podcast, you can buy Nikki and Michael a glass of wine and get a shoutout on a future episode!We're diving into the world of Vermentino! As spring unfolds, it's the perfect time to explore this refreshing white wine that's ready for its perfect pairing on your table! I'll catch you up on everything you need to know about this lesser know Italian white grape and then Michael and I turn traditional food and wine pairing on its head. Instead of picking a meal and then choosing a wine, we decided to go with the wine first – a concept we refer to as "wine first pairing".Then join Michael and I in our kitchen as we try an exciting new spring pasta recipe and see how all the flavors come together.We're talking about: What Vermentino is known for and what to expect in the glass Our delicious Sip Spotlight wine, 2023 Reeve Vermentino from Sonoma County and where to find itHow the temperature of the wine in your glass really does make a differenceLinks and Resources:Check out Reeve Winery and plan you wine tasting visit! Follow them on IGUntil their new 2024 vintage is available in May, you can find the Reeve Vermintino at Bottle Barn and through the Vivino ap.Here's the recipe for the delicious Pea, Pancetta and Broccolini PastaBe sure to top your pasta (and everything else) with our favorite red chili peppers from Burlap and Barrel. A collaboration with our good friend and James Beard finalist, Dan Richer. Checkout the highlight bubble on Nikki's Instagram, to see the delicious pairing!The wine that I make, Sollevato Sangiovese is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You also NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

It's the Friday News Roundup! The team is talking about a historic drop in crime, with the lowest murder rate in almost 60 years. And the Sheriff's office is back in the news – this time for its connection to a four-car crash that was kept under the radar for months. Host Trenae Nuri also shares some good news with executive producer Matt Katz and Hey Philly newsletter editor Siani Colon – there's a new Kelce, some new (unusual) SEPTA merch, and four new James Beard finalists from Philly.  Our Friday news roundups are powered by great local journalism:  Philadelphia leaders address violent weekend that left 13 shot An SUV assigned to the Philly Sheriff's Office ran a red light and caused a four-car accident. Then, the case disappeared. Blacks make up 66% of Philly's homeless, topping national average. Experts sound alarm for more resources and housing Jason and Kylie Kelce welcome their fourth daughter, go right back to podcasting the next day Philadelphia has four James Beard Award nominees for 2025 Get Philly news & events in your inbox with our newsletter: Hey Philly We're also on Instagram: @citycastphilly  Learn more about the sponsors of this episode: Live Supply Advertise on the podcast or in the newsletter: citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

Controversy in Hollywood as news breaks that Elon Musk - yes, THAT Elon Musk - has tapped beloved LA chef Eric Greenspan to helm his upcoming Tesla-themed Diner on Santa Monica Blvd. Is Chef Greenspan's choice to take the job in any way defensible, or is he just another DOGE bag? Father Sal and I dig into the news and the backlash to make sense of it all. Plus, the James Beard Awards announced their nominees including 5 So Cal establishments, LA Taco's Taco Madness got underway with one notable absence, and in Chef's Kiss Big Miss we tackle revolving restaurants, gullible pastry chefs, and a list of rules for modern dining.Helpful links:Breijo and Goldman on Greenspan and the Tesla Diner https://www.latimes.com/california/story/2025-03-28/la-chef-picked-to-run-tesla-diner-in-hollywoodSoCal James Beard nominees https://la.eater.com/2025/4/2/24399234/los-angeles-james-beard-foundation-award-nominees-2025LA Taco Taco Madness https://lataco.com/taco-madness-2025Con Mum https://www.netflix.com/title/81708174Galuten on best burger / martini combo https://la.eater.com/2025/4/1/24398077/best-bar-burger-martini-los-angeles-noah-galutenFinancial Times' rules for dining https://www.ft.com/content/dba8928b-0961-4174-bd00-5096a2e65beaRevolving restaurants https://www.nytimes.com/2025/04/01/dining/revolving-restaurant.html–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠

For almost exactly one year, Discourse Coffee Workshop has been a roommate of sorts, serving out of the southwest corner of Radio Milwaukee HQ. It's been a pleasure watching them get comfortable in the space and expanding their presence in the city through other ventures like Agency, the hybrid cocktail bar they operate inside the Dubbel Dutch Hotel.Making it even more fun was the news that Discourse partners Ryan Castelaz and Sean Liu received earlier this week: that Agency is the lone Wisconsin finalist in this year's James Beard Foundation Awards.We start this episode talking about the honor, which keeps Agency in the running for Best New Bar along with Bar Colette (Dallas), Indentidad Cocktail Bar (San Juan, Puerto Rico), Merai (Brookline, Mass.) and ViceVersa (Miami). The category is making its debut this year, meaning the winner will be the first-ever recognized by the James Beard Foundation.We'll find out if the hometown boys take home one of those fancy medals June 16, when the James Beard Restaurant and Chef Awards are handed out at the Lyric Opera in Chicago. Fortunately, we have a few more items to tide us over as we wait for the ceremony:Ann delivered another batch of Dining Tidbits, including news of a combo farmer's market and grocery store in Brookfield.Cactus Club keeps finding ways to bring innovative events to the venue, the latest being “Rivers Run Deep,” which will feature food from SapSap.In another piece for Milwaukee Magazine, Ann took a trip down memory lane to pour one out for two closed restaurants that left a mark on the city.Finally, the reality-TV folks have nabbed another local chef, Screaming Tuna's Jason Morimoto to appear on season two of Morimoto's Sushi Master (no relation).

This week, we are travelling back to the American Midwest, where I will chat with Cincinnati-based James Beard nominated chef Jose Salazar. And we will revisit my 2024 interview with Chicago-based James Beard Award-winning pastry chef Mindy Segal.Heritage Radio Network is a listener-supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

This week Justin talks with Jeff and Mac Buben of Sea Chef Dockside Kitchen at the Oregon Inlet Fishing Center. Jeff, a James Beard award winner, and his son, Mac, had a vision of opening a restaurant on the Outer Banks that embraces local culture by way of the fresh, locally sourced seafood they prepare. With the backdrop of the Atlantic Ocean, the marina, the marshes and sound, they've created the perfect recipe for a fun and tasty dining experience. This week we share their story! Visit them online at seachefouterbanks.com.

Dana In The Morning Highlights 4/34 Htown places make James Beard's awards finalists listSan Antonio Spurs coach sends text praising UH Coach - Kelvin SampsonKids who grow up with lots of books tend to be more successful later in life

Welcome back to Pizza Quest!        There's something special happening in Pukalani, on the island of Maui, where Chef Jeff Scheer and his wife Kaili (along with their trusted friend and restaurant anchor, Chef Chris), are drawing big crowds and James Beard Award attention at their non-touristy, upcountry restaurant, Marlow. It starts with fabulous wood-fired sourdough pizzas (both traditional and inventive) but also, drawing on Jeff's background as a fine dining chef,  also includes duck confit, a must-have octopus' salad, handmade pasta dishes and gnocchi, rotating seasonal, locally grown specials, and uniquely flavored gelatos.  In a sense, Marlow is at the heart of an ever-growing Maui community of locals as well as "pilgrims" who have made the trek. For anyone thinking of heading to Hawaii, you will not want to miss the Marlow experience. Otherwise, join us here for a vicarious immersion into the world of Chef Jeff Scheer and Restaurant Marlow, and then imagine yourself there.

In this interview, Meghan Kirsch, an Emmy and James Beard award-winning media executive, shares her experience of transitioning from B2C to B2B marketing. The conversation focuses on how to apply consumer-focused strategies to a business environment, emphasizing that at the end of the day, you're still communicating with people. Meghan stresses the importance of humanizing B2B interactions and bringing creativity to what is often perceived as a dry, corporate space.

Today on the podcast Eric is joined by Suu Khin of Burmalicious. Suu speaks with Eric about how Burmese cuisine is different from other southeast Asian food, starting her food blog, how she got on Master Chef, her experience being on the show, doing the show in the midst of the pandemic, meeting each other for the first time, sharing her Burmese heritage through her food, working with Cucharita for the Burmalicious pop-ups, being nominated for a James Beard award, her goals, the possibility of opening her own establishment, and more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: TikTok Food Critic Keith Lee Awards $50,000 to Pearland Dessert Shop One of Texas Monthly's Favorite Houston Restaurants will Soon Shutter Houston's 11 Best Pastry Chefs Make Dining Sweeter New Houston Hotspot Debuts with a Seasonal Spin on Prix-Fixe Dining Hospitable Houston Craft Beer and Burger Spot Will Soon Shutter

In this episode of the Vint Podcast, we sit down with Cristie Norman, the lead sommelier at Delilah in the Wynn Las Vegas and a 2024 James Beard Award nominee. Cristie shares how she built one of the most exciting luxury wine programs in Las Vegas, with a focus on large format Bordeaux, Champagne, and rare back-vintage bottles. She also discusses her early journey in wine, her role in co-founding the United Sommeliers Foundation, and the culture shift she experienced moving from LA to Vegas.Cristie offers a behind-the-scenes look at what it takes to serve high-roller guests in a modern supper club setting—where six-liter bottles of Opus One and vintage Dom Pérignon are the norm. She walks us through how her team manages a massive inventory, executes top-level bottle service, and delivers a wine experience that balances club energy with world-class hospitality. Cristie also shares her top tips for decanting, preserving wine, and sourcing the best wines from birth-year vintages.Chapters:00:00 Introduction to the Vint Wine Podcast01:19 Upcoming Bordeaux Trip and Wine Tasting Insights04:52 2024 Bordeaux Vintage and Market Trends07:30 Challenges and Dynamics of En Primeur System10:03 Introducing Guest: Cristie Norman14:27 Crristie Norman's Journey and Achievements17:56 Inside Delilah: A Modern Supper Club Experience31:42 Architectural Wonders and Wine Culture in Las Vegas32:51 Challenges of the Culinary Union35:39 Building a Motivated Wine Team38:19 Efficient Wine Service Techniques41:05 Managing Large Wine Formats49:33 Wine Preservation Tips and Tools53:29 Vintage Wine Recommendations and Final ThoughtsThe Vint Wine Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at Vintmarketplace.com or email Brady Weller at brady@vint.co, or Billy Galanko at Billy@vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack, Julia Harding, Austin Hope, Michael Minnillo, Jermaine Stone, Jim Madsen, Santiago Archaval, Tom Smith, Sebastian Lowa, Matthew Crafton, Tony Parker, Andrew Caillard, Mike Veseth, Madeline Puckette, John Olney, Matthew Kaner, Amelia Singer, Chess Martin, Gaia Gaja, Liz Thach, Sarah Heller, Jess Druey, James Cluer, Eduardo Chadwick, Terry Theise, and more!

Today's guest is Melissa Weller, the chemical engineer-turned-baker and author of “Very Good Bread.” Melissa is a James Beard-nominated baker and the former head baker at Per Se and Roberta's in New York City. She returns to the show to share her expertise on this iconic French bread.Melissa joins host Jessie Sheehan to explore what it means to be a baker versus a pastry chef, her love for Dorie Greenspan's “Baking with Julia,” and why a sturdy piece of cardboard is a surprising bread-baking essential. The duo walk through her Per Se Baguette recipe—breaking down the importance of pre-shaping and scoring, the difference between poolish and sourdough starter, and why a lid might be your best friend when making baguettes at home.Click here for Melissa's Baguette recipe.To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Melissa: Instagram, website, “Very Good Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Welcome back, This one is was a lot of fun. We talked Andalusia Chili cookoff. A special Judging I was able to do. And we tasted through the 2x0 line up. He I have a special link to get a bottle of Old Dominick Whiskey I'll leave it below. With the coupon code.Special thank to Our  Sponsor Texaswhiskeyfestival.com   https://bit.ly/od-whiskey-shaman Use code whiskeyshaman25Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanOur StoryHeritage Meets ModernityA contemporary twist on historic blending traditions.2XO is an award-winning Kentucky straight bourbon whiskey brand from renowned American whiskey blender Dixon Dedman. 2XO, meaning Two Times Oak, refers to the blending process Dixon pioneered where every 2XO expression has additional oak exposure. The additional oak interaction builds the sweetness to balance out the spice from the rye in the mash bills, creating a unique combination of intense flavors, character, and complexity with each expression.Dixon's vision is to revolutionize the category, a shift away from the overplayed nostalgic American whiskey storyline, and create an innovative Brand backed by the incredible liquid in the bottle.The 2XO brand consists of an everyday blend offering (Oak Series), a series of limited-time, small batch blend offerings (Icon Series), and a series of single barrel releases (Gem of Kentucky).A New Breed of BlenderDixon Dedman is a 42-year-old blender who has quickly established himself as one of the most prolific American whiskey blenders in the industry known for his high-proof, robust bourbon and rye blends. He grew up on the whiskey trail infusing the learnings from industry legends with his culinary expertise from running his family's business, the famed and James Beard award-winning Beaumont Inn. His credentials are unsurpassed among high-end whisky retailers, writers, and collectors. He's a foodie, a wine connoisseur, runs marathons, and is a sneakerhead who connects with a broad range of drinkers, from millennials to boomers.A chili cook-off is a social event or competition where participants prepare and submit their chili recipes for taste testing by a panel of judges or the public, with prizes awarded to the winners.Here's a more detailed explanation:The Concept:Chili cook-offs are essentially culinary competitions focused on chili, where individuals or teams create and compete with their chili recipes.The Process:Participants prepare their chili, often in advance, and submit it for judging or public tasting.Judging:Judges (or the public) taste the chili and evaluate it based on various criteria, such as flavor, spice level, and overall taste.Prizes:Winners are awarded prizes, which can range from bragging rights to cash or other rewards.Variations:Chili cook-offs can range from small, informal gatherings to large-scale events with official sanctioning and significant prize pools.Organizations:The International Chili Society (ICS) and Chili Appreciation Society International (CASI) organize and sanction chili cook-offs.Fundraising:Many chili cook-offs serve as fundraisers for charities.Other Activities:Some chili cook-offs feature additional activities, such as live music, raffles, and vendor booths.Whiskey judging is a structured process where experts evaluate and score whiskies based on their appearance, aroma, taste, and overall impression, often in blind tasting competitions to determine awards like gold, silver, and bronze.

This week we are minus one best friend, but we are plus one Chef Manny Barella! Manny talked with us about his journey from playing in a pop punk band in Monterry, Mexico to becoming a James Beard semifinalist and a contestant on season 21 on Top Chef. Manny was a great guest who generously shared his time with us even with a 4 week old newborn in the house! POP PUNKS NOT DEAD!Subscribe for new episodes on Mondays or Tuesdays or even Wednesdays sometimes. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef is Bryan, Jamal, & Reaves.Pod Chef LinksFollow us on Instagram and Twitter -@podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/jeffrayfilms/⁠

On this episode we chat restaurant awards and how they happen from nominations to awards with Andrew Dominick from CT Bites and Westchester Magazine

Send us a textMeet Mabel--Marketing Director for Small Food Group, a collection of restaurants run by Michelin and James Beard-recognized Chef Sean "Sonny" Nguyen; three of which are in Audubon Park's East End Market. We discuss their two newest restaurants--Rion's Ocean Room and Gyukatsu Rose; along with Domu's appearance on a the “Real Orlando” episode of Netflix's ‘Somebody Feed Phil'. After leaving New York City for better weather in Orlando, Mabel worked with the Orlando Museum of Art prior to joining the Small Food Group team. Her roots with Bento Group, along with her longstanding friendship with Sonny, brought her to our neighborhood and we're so grateful for all that she and her team does!https://www.instagram.com/smallfoodgrouphttps://linktr.ee/helloapgdpod

Jessica Elkan is the Executive Director of Portland's new ambitious project, the James Beard Public Market. Jessica talks about the status of the market, the history of James Beard, when Portland can expect the market to open, the concept behind it, and why this is such an important project for Oregon and for downtown Portland. https://www.jamesbeardpublicmarket.com

James Beard award winning photographer and writer Gary He tells us about traveling to more than 50 countries across six continents, all to document and photograph one of the most popular fast food chains in the world: McDonald's. His book McAtlas: A Global Guide to the Golden Arches is out now.

Fany Gerson joins us this week to share all about her journey to becoming the amazing chef and business owner that she is today. Fany is a chef, cookbook author, mom, and James Beard award nominee. Today, she shares how her first restaurant and cookbook were born out of a dark time in her life, and how she has grown to be the person she is today. Fany's story is such an inspiration, and we are so grateful that she shared it with us today!    Follow Fany @fanygerson and La Newyorkina @lanewyorkina   Super Mamás  IG: @_supermamas  Facebook: Super Mamás  Twitter: @_supermamas   Website: http://supermamas.com/    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Leave it to Vespe and JRT to turn a conversation about the 1995 Amblin family adventure story CASPER into a lewd, R-rated talk about ghost titties. In our defense, bad influence (and James Beard award-winning author) Mallory O'Meara is our guest and despite all of our best efforts when we three get together things get chaotic and talk quickly turns to horniness. Does Casper hold up? Which of the three Uncle ghosts do you most relate to? Is it possible that '90s Bill Pullman and '80s Alec Baldwin are the same person? Did Amblin think twice about making a family comedy about a dead child? We ask all these important questions and much more. If you want to support the show and want access to a bunch of cool bonus episodes, make sure to sign up for our Patreon at www.patreon.com/TheSpielPodcast! Learn more about your ad choices. Visit megaphone.fm/adchoices

Food, and especially BBQ, has the power to bring us together and divide us into crazy feuds of who exactly makes the best style. This week's guests seem to have finally solved who makes the best BBQ, and it's them. Daniel,  Brenda, and Benjamin Castillo take a cruise around Santa Ana to walk us through their humble beginnings of cooking and smoking BBQ in their backyard to winning a James Beard Award for Best in Class at their award-winning restaurant, Heritage Barbecue. Now, they're venturing out to elevate their current recipes and experiment at their new restaurant, Le Hut Dinette. So buckle up and come on a culinary adventure with Locales Only! Big thanks to Fletcher-Jones Motorcar of Newport Beach for sponsoring the show and building out the all-electric Mercedes-Benz EQE as our rolling podcast studio!  

Kristina Cho is an award-winning cookbook author, recipe developer, home cook, baker, food stylist, and photographer. Her terrific debut cookbook, Mooncakes and Milk Bread, won her two James Beard awards, and her follow-up, Chinese Enough, is a big favorite of all of us at TASTE. We were so happy to have Kristina in the studio, where we found out about how she pivoted from a career in architecture to work on food full time. It was a bet that paid off, and we dig into Kristina's family history and how she writes her incredibly inspired recipes. Kristina and Matt are appearing together at the Tucson Festival of Books on March 15.Also on the show we have a really fun conversation with Eleanor Wilkinson. She is the author of a very cool new book, One Pot, One Portion.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chefs Wally Joe and Andrew Adams are the guests on Sound Bites, to talk food, travel James Beard awards and their recent Lunar New Year dinner.

The BanterThe Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The ConversationThe Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style pizza. Find out what the heck that is!The Inside TrackThe Guys welcome Kim Severson on her first of many appearances on The Restaurant Guys. They enjoy her articles and “steal” her topics for the show. This is what she said about her experience with the classic cookbook The Joy of Cooking.“The thing that I think is enduring about The Joy of Cooking is it has all kinds of things in it. It can tell you how to purify water and how to make a gimlet, both of which are valuable in cases of emergency,” Kim Severson on The Restaurant Guys Podcast 2007BioKim Severson is a national food correspondent for the New York Times. She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity.She has written four books, The Trans Fat Solution, The New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times writer Julia Moskin.InfoKim's websitehttps://www.kimseverson.com/Domino's Brooklyn-style pizza commercial 2006https://www.youtube.com/watch?v=ua_OjuCQZSkFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our 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/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**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

The James Beard Foundation Awards are considered one of the top accomplishments in the culinary world. For the 2025 season, several restaurants and chefs in the state are semifinalists. Out of the seven Oregon chefs nominated for Best Northwest and Pacific Chef category, only two came from Portland. Kari Shaughnessy is the owner and executive chef of Hayward in McMinnville. Josh Dorcak is the owner and executive chef at MAS in Ashland. They both received a nomination and join us to share what the food scene is like in their respective communities and what it means to have so many chefs outside of Portland recognized for their work.

Maxwell is an old friend who came to prominence with the drinks program he curated at Brooklyn's amazing Maison Premiere, winning James Beard awards, World's 50 Best Bars listing, and Tales of the Cocktail awards, to name but a few. (It is also, and to this day, a magnificent place for dinner or a cocktail).  He's also co-authored a cocktail book and created one of the first modern-era cocktail recipe apps. Maxwell recently finished working on a great project - more below - plus we'll take any opportunity for a chat and a drink here at the Philip Duff Show, so we got together in Brooklyn at the Ace Hotel. Maxwell's always been drawn to music and movies as well as mixology, and he's just helped produce "BAR" a documentary about the Beverage Alcohol Resource five-day residential spirits education course, originally created by a murderer's row of American liquor- and cocktail luminaries including F. Paul Pacult, Dave Wondrich, Doug Frost and Dale de Groff, to name but a few. The documentary, from KTF Films, follows several of the students preparing studying and being tested at what is one of the world's toughest spirits coursesThe trailer is out now, and the documentary premiere at Cinequest Film Festival in March, hopefully followed by a tour that includes Bar Convent Brooklyn, Aspen Food & Wine and Tales of the Cocktail as well as the Tribeca Film Festival and others. Brands! There are some limited opportunities to sponsor screenings of BAR - get in touch with Maxwell: mb@maxwellbritten.comMaxwell on IG: http://instagram.com/maxwellbrittenMaxwell on LinkedIn: https://www.linkedin.com/in/maxwell-britten-25306930Buy Maxwell's book, co-authored with rapper T-Pain: https://bookshop.org/p/books/can-i-mix-you-a-drink-a-cocktail-book-of-50-drink-recipes-inspired-by-t-pain-s-music-t-pain/17156993?ean=9781954220003&next=t&next=tMaxwell's app, The Liquor Cabinet: https://apps.apple.com/bh/app/the-liquor-cabinet/id1073493589 Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Al's back, but it's James Beard semi-finalist DJ Flores who's front and center this week, along with his Director of Bar Lou Lopez. They tell Gemini all about their plans for a pair of projects in The Arts District. Other interviews this week include Bryce Krausman, who shares details about the final party at DW Bistro, as well as Steve Jerome and Alexandra Lourdes talking about their new Italian spot, Sorellina. And to round it out, we have restaurant reports from The Legends Oyster Bar, Sammy's Woodfired Pizza, The Bagel Café, The Bedford by Martha Stewart, Jaleo, Ocean Prime, Marafuku Ramen, Sorellina, The Composer's Room, The George, Café Leon, The Coronado Café and The Peppermill.

Today we're joined by LA Times food reporter Stephanie Breijo to discuss a brand new petition LA restaurateurs are bringing to city and state lawmakers. Stephanie has been on the frontlines of covering the tough time restaurants have been having over the last couple of years, and she actually joined the restaurateurs as they ventured to City Hall to meet with lawmakers and make their requests known. But the million dollar questions are - what are they asking for, and will it actually help? Listen to find out. In Part 2, it's my conversation with James Beard semfinalist Chef Rashida Holmes of Bridgetown Roti. I visited Chef Rashida at her acclaimed Carribean restaurant to learn about her journey from pop-up to brick and mortar. We wound up talking about a laundry list of enticing topic, including why there's a dearth of Carribean food in LA and what she's hoping lawmakers will do to ease the burden on small business owners like herself. And what she thought of the Luka Doncic trade as a dedicated Mavs fan! Helpful Links:Breijo on LA restaurants' petition https://www.latimes.com/food/story/2025-02-06/la-chefs-restaurateurs-petition-lawmakers-for-supportBreijo on IG https://www.instagram.com/breij/?hl=enBridgetown Roti https://www.bridgetownroti.com/Chef Rashida on IG https://www.instagram.com/chefrashidaholmes/?hl=enEater on sexy restaurants https://www.eater.com/24363702/sexy-restaurant-date-night-design?_gl=1*doavp3*_ga*NTY3MzcwNDY5LjE2Nzk1MzY5MTc.*_ga_GMSWCRTSTY*MTczOTQxMDMxNC4yODkuMS4xNzM5NDEwNjg2LjI1LjAuMA..Breijo and Danielle Dorsey on supper clubs https://www.latimes.com/food/list/best-supper-clubs-restaurants-live-music-los-angeles–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

(February 11, 2025)9:14pm - Our official cigar expert, Mr. Jonathan from the Cigar Authority Podcast, joins me tonight for his first quarterly visit of the year. Tonight we talk about what's hot to smoke, what lighters are cool, what makes you a cigar douche, what the best humidity is to keep your humidor at and much more. Mr. J always comes prepared ad always has hot takes!!9:35pm - After we get our cigar game honed, we will have a monthly visit from our pal Robert Moss. Lat month he shocked all of us with his take on the Michelin Star guidebook. Tonight, we build on that a bit, toss in some James Beard award talk for fun and see where that takes us. Robert starts out at a blistering pace in 2025...which, as we all know, is rapidly coming to a close!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"Micallef Cigars – Premium Hand Rolled Cigars

In this episode of 'The Biggest Table,' I welcome Adrian Miller, a food writer, James Beard award winner, and certified barbecue judge. We discuss Miller's transition from being a lawyer and policy advisor to President Clinton to becoming a renowned author on African American cuisine. Miller elaborates on the history and evolution of soul food, its cultural significance, and common misconceptions. The conversation also touches on how soul food and the black church contribute to community-building and address issues of food insecurity. Miller shares ideas on how food can foster racial reconciliation, including creating diverse dining experiences. The episode concludes with a discussion of contemporary issues in church and society, such as the patriarchy and health outcomes in the African American community.Adrian Miller is a food writer, 2X James Beard Award winner, recovering attorney, and certified barbecue judge who lives in Denver, Colorado. He is the author of three books: Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas, and Black Smoke: African Americans and the United States of Barbecue. Adrian is featured in the Netflix hit High on the Hog: How African American Cuisine Transformed America.Connect with Adrian Miller:Adrian Miller's WebsiteInstagramThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

In recognition of his recent James Beard award, we want to again play the recent episode where we had a great chat with Chef Abe from Hyacinth Restaurant in St Paul.  Enjoy!

In this episode of The Truth in This Art: Run It Back, I reconnect with acclaimed author, writer, and professor D. Watkins for his second appearance on the podcast. Known for his powerful storytelling, D. shares how his work continues to explore themes of identity, community, and resilience. We dive into the impact of his recent accolades, including the Gordon Parks Fellowship and the James Beard award, and how these experiences have shaped his creative journey. Along the way, we discuss the importance of staying true to one's craft, the challenges of navigating the art world, and the value of supporting one another within the community.Be sure to listen to D. Watkins' previous episode on the podcast here. Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

The James Beard Awards are the Oscar's of the restaurant industry, and in Minnesota, 11 chefs and restaurants were recently named as semi-finalists. The semifinalist list includes some famous names like Yia Vang, Diane Moua and Gavin Kaysen. Abraham Gessesse may not be a household name, but he is the chef owner of the St. Paul restaurant Hyacinth and he's been nominated in the Best Chef Midwest category for the first time. He joined MPR News host Nina Host to talk about what it means to be a semifinalist.

The Trump administration is holding back money the federal government gives out as grants and loans while it reviews spending. There's confusion about what this will mean for education, health care, and more. A public policy expert joined the show with some insight.Avian flu has been devastating to many poultry farms and it's now affecting dairy herds around the country. We talked with a veterinarian who said the response has been lacking so far. We met two people working to document 50 years of Hmong experiences in Minnesota. Their book project may be the first of its kind.The James Beard nominations are once again spotlighting Minnesota's food scene. We talked with a nominee for Best Chef Midwest.Our Minnesota Music Minute is “Siren Song” by Barbara Jean and our Song of the Day is “Settle Up Settle Down” by Orange Goodness.

Home weatherization can take a huge chunk out of your energy bill, but federal funding to make that work more accessible to lower-income households is running dry. Plus, prosecutors file charges tied to the fatal shooting of a Border Patrol agent in Vermont, the Trump administration's proposed tariffs could slow Vermont's broadband buildout, feds have approved the use of Medicaid funds for housing programs for people experiencing homelessness, and one of Vermont's James Beard semifinalists describes his approach to cooking.

Climate Question listeners take over the programme again, putting their queries to Graihagh Jackson and her panel: BBC climate editor Justin Rowlatt, Bloomberg News senior climate reporter Akshat Rathi and the presenter of BBC CrowdScience Caroline Steel. One listener asks why the climate appears to have changed so dramatically and fast in the last 50 years. Another wonders whether "space junk" plays a role in global warming. Plus, a question from a five-year old and - in a first for the programme - a listener's climate song!If you have a question, email us at theclimatequestion@bbc.com or leave a WhatsApp message at + 44 8000 321 721 Producer: Michaela Graichen Production Coordinator: Brenda Brown Sound mix: James Beard and Tom Brignell Editor: Simon Watts