Podcast appearances and mentions of James Beard

Palm Beach County-based chef, Pushkar Marathe, joins WLRN's Carlos Frías. Marathe was recently nominated for a James Beard award for best chef in the South. His cuisine is rooted in the flavors of his homeland of India. It's also inspired by his travels from the Caribbean to Europe to the Middle East.

Foam Brewers Robert Grim enjoys a good lager but he admits that it's still all about the hops in Vermont. Foam is in Burlington, VT where you can swing a hop bine and hit a handful of breweries making great IPAs.  When making your choice of where to visit, you should know that Foam is a James Beard semi-finalist for Outstanding Wine and Other Beverages Program.  How about that? We kick things off discussing underrated beer styles.  Shout out VinePair for inspiring this discussion. We learn about Bob's brewing background and how he came to co-found Foam.  We celebrate the end of Dry January and find out if anyone at Foam gave it a shot and Bob tells us about the Woman of Foam's recent Amber Ale brew. In addition to Foam, Bob's other business include a restaurant (Deep City), farm winery (Natural Hack), and mixed ferm brewery (House of Fermentology) and there's a cannabis beverage company (Taunik), too. We've got to get up and visit Vermont soon.  We're going to drink all the beers.  See omnystudio.com/listener for privacy information.

We're back as Todd and Mike take you through the Filsinger Games Perennial - all the announcements, tournaments, and interviews. Plus, we've got the full Jamers Beard interview for your listening pleasure.

In this episode, Michelle Carpenter, Dallas chef and owner of Zen Sushi and recent James Beard semifinalist Restaurant Beatrice, shares how she honors the cuisines of both her Japanese and Cajun heritages. Then the Dallas Morning News food staff shares their favorite ways to celebrate Valentine's Day (chocolate, of course), and talks about Reba (yes, Reba), current tipping etiquette, and why cars keep driving into Dallas restaurants.

Jon Small talks about the ice fishing, good food, and great hospitality at River Bend Resort on Lake of the Woods in northern Minnesota. (riverbendresort.com) Chef Yia Vang, host of Feral on the Outdoor Channel, shares his philosophy of Hmong cooking, hunting, fishing, and conservation. (unionkitchenmn.com, https://www.outdoorchannel.com/show/feral/465067) In the Madison Outdoors Report, Ice Team pro staffer Jim Kusuda reports on ice fishing action in the Madison area. (dsbait.com)

Kathryn and Tug received some exciting news this week and jumped on to record an episode about it! Esters was listed as a Semifinalist for Outstanding Bar by the James Beard Foundation. The couple relays how they learned of the news and the subsequent events that unfolded. To celebrate properly, they open a bottle of Krug, the ulimate luxury Champagne. Kathryn gives a brief history of the domaine and explains what makes the Krug wines so unique. The Wine of the Week is the Krug 'Grand Cuvée' Brut Champagne, France NV (167éme Èdition).

In this episode of the Thriving Farmer Podcast, we're joined by fermentation expert and best-selling author, Sandor Katz. Sandor is the author of popular books such as The Art of Fermentation, Wild Fermentation, Fermentation Journeys, and more. Sandor's interest in fermentation grew out of his overlapping interests in cooking, nutrition, and gardening. Since 2003, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls him “one of the unlikely rock stars of the American food scene.”  Take a front row seat to this value-packed interview from the Thriving Farmer Value-Added Summit today! You'll hear: How Sandor got started in fermentation 2.31 What can realistically be fermented 5:26 What are some unusual foods for fermentation Sandor has seen being fermented that actually turned out well 19:07 What prompted Sandor to write Fermentation Journeys 26:28 Sandor's favorite ferment 32:32 Sandor's favorite fermenting tool 33:39 About the Guest: Sandor's interest in fermentation grew out of his overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. He found an old crock buried in the barn, harvested cabbage from their garden, chopped it up, salted it, and waited. He says, "That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation." Since 2003 when his book, Wild Fermentation, was published, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals.  Resources: Value Added Summit: https://www.farmsummits.com/ Website: https://www.wildfermentation.com/ Facebook: https://www.facebook.com/sandor.katz Instagram: https://www.instagram.com/sandorkraut/   The Thriving Farmer Podcast Team would like to thank our amazing sponsor! Harvest Hosts provides a cost-free opportunity for small businesses and farms to increase revenue simply by inviting self-contained RV members to stay one night on their property. In return, Members patronize or donate to the business.  The program is free for farms to join and to share their offerings. There is no requirement to have hook-ups or services, just a place to park one RV.In exchange for the overnight stay, Harvest Hosts Members are encouraged to make a purchase of at least $20 at each host location they visit. Based on a recent survey, Harvest Hosts Members spend an average of $50 per night at each host location they visit. Well-established Hosts are reporting an average of $15,000 in additional annual revenue.  Become a Host For more information on how you can become a Host, contact Harvest Hosts at sales@harvesthosts.com  Be sure to mention the ​​Thriving Farmer Podcast on your application! Become a  Member If you have an RV and are interested in joining as a Member, visit HarvestHosts.com today.  

Welcome to Episode 1252 in which Steve Raye interviews Jeff Lizotte and Scott Reynolds, in this installment of Get US Market Ready With Italian Wine People, on the Italian Wine Podcast. About guests Jeff Lizotte & Scott Reynolds: Present Company opened in August 2016 and is located in an 19th century mill building. Since then, Chef/Owner Jeff Lizotte, has been in the kitchen with his team (Scott Manages Present Company) creating and refining his French-American cuisine with inspiration from around the world. A Simsbury native, Chef Jeff has honed his craft at the renowned bistro, La Tupina, in Bordeaux, France, La Bastide Saint-Antoine, in Grasse, France, the three Michelin starred, Le Bernadin, in New York City and, as the executive chef at the iconic ON20 in Hartford, CT. He was nominated for his first James Beard award in 2017 and in 2019, he was awarded the Connecticut Restaurant Association, Chef of the Year. To learn more visit: https://www.presentcompanyct.com/our-story More about the host Steve Raye: Steve Raye of Bevology Inc originally joined our weekly lineup with narrations from his book “How to get US Market Ready” - but everyone just loved him so much, we brought him back with this series of interviews that informs and inspires! Each week he speaks to industry professionals; guests who have gained valuable experience in the Italian wine sector and have insightful tips and stories that can help anyone who wants to learn about getting US Market Ready! To learn more visit: Website: www.bevologyinc.com/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Ed Strohsahl runs the blenders (and more) at New Orleans Cuban style cocktail spot Manolito, but he has also spent a lifetime playing bass both for fun and for a living. As a 10 year old, he probably never guessed that his bass playing would take him all over the world, and as a twenty something dive bartender, he didn't really think he would wind up learning craft at James Beard nominated Cane & Table. Check out his Spotify playlist here: https://open.spotify.com/playlist/73DwvngAqDMU3D2ooap2iI?si=571a533b2a904c17

Stephanie March is joined by Alex Lodner today! They discuss this year's James Beard nominations, debate what should be the expected price of a cocktail, and determine the best egg sandwiches.

Indigenous chefs Nephi Craig (White Mountain Apache), Justin Pioche (Diné), Jaren Bates (Navajo), and Sherry Pocknett (Wampanoag) are semi-finalists for the James Beard Foundation award for best regional chef. ɁálɁal Café opened up at the urban housing complex recently opened by the Chief Seattle Club and it's turning out a fresh line of healthy Indigenous menu items. And, as the much of the country grapples with an egg supply problem, some Native egg farmers are sitting pretty. Friday on Native America Calling, Andi Murphy serves up a new helping of our regular feature The Menu with ɁálɁal Café manager Anthony Johnson (Anishinaabe and a citizen of Red Lake Nation), chef Justin Pioche, and Katherine Minthorn (Umatilla), Intertribal Agriculture Council technical assistance specialist (Idaho region) and an owner of Rez Chicks Co-Op.

James Beard award-winning food journalist and resident chef for NPR's Here and Now Kathy Gunst shares some soup recipes to get through the winter. We also take your calls! This segment is hosted by Tiffany Hanssen. 

Indigenous chefs Nephi Craig (White Mountain Apache), Justin Pioche (Diné), Jaren Bates (Navajo), and Sherry Pocknett (Wampanoag) are semi-finalists for the James Beard Foundation award for best regional chef. ɁálɁal Café opened up at the urban housing complex recently opened by the Chief Seattle Club and it's turning out a fresh line of healthy Indigenous menu items. And, as the much of the country grapples with an egg supply problem, some Native egg farmers are sitting pretty. Friday on Native America Calling, Andi Murphy serves up a new helping of our regular feature The Menu with ɁálɁal Café manager Anthony Johnson (Anishinaabe and a citizen of Red Lake Nation), chef Justin Pioche, and Katherine Minthorn (Umatilla), Intertribal Agriculture Council technical assistance specialist (Idaho region) and an owner of Rez Chicks Co-Op.

Are Idaho lawmakers scared of young people? Is Boise State's budget at risk after a rough presentation at the statehouse? Is voting on a ballot initiative going to get a lot harder? And what's the best local meal you've eaten, and was it cooked by one of these James Beard nominated chefs? We've got some questions after a big week in news. Boise State Public Radio Reporter Jimmy Dawson and Hey Boise Newsletter Editor Blake Hunter chat through the local stories you need to know. Have a comment or question about today's episode? Chat us up over text, or leave us a a voicemail: 208-546-9485. Learn more about your ad choices. Visit megaphone.fm/adchoices

Washington Post senior critic-at-large Robin Givhan speaks with Sean Sherman, whose restaurant Owamni won the James Beard award for Best New Restaurant last year, about Indigenous culinary traditions and his restaurant's mission to “decolonize” the dining experience. Conversation recorded on Thursday, Jan. 26, 2022.

If last week's show was for the history buffs today is for the people that love to eat. Today we have a gargantuan show with Christopher Kimball of Milk Street and Matt Sartwell of Kitchen Arts and Letters. First, we'll play my recent interview with Christopher Kimball, the cook with the bowtie. You might know him for his work with America's Test Kitchen where he founded the classic food magazine Cook's Illustrated. The magazine famously accepts no advertising and tests every recipe until they've exhausted every possible combination they can think of. He left America's Test Kitchen in 2015 and went on to found Milk Street. Milk Street focuses on changing the way you cook and as Chris will tell us, his exploration of other food cultures both influenced his choice to leave America's Test Kitchen and inspired Milk Street. As he states on the Milk Street website, the company extends "an invitation to the cooks of the world to sit at the same table.” After my interview with Christopher, we'll head to New York where we'll step inside the famed bookstore, Kitchen Arts and Letters. I was fortunate to geek out about cookbooks with Matt Sartwell, who's the managing partner at the store. We'll talk about kitchen reference, books for beginners, and more. It's not only a store for home cooks, because Julia Child and James Beard stopped by as well. The store was founded by Nach Waxman in 1983 and has been America's best known culinary bookstore ever since. Nach died in 2021 but has been remembered by the culinary community for his love of cooking and sharing that love with the world. This episode was such a joy to create for you guys, I hope you enjoy. Ezra --- Send in a voice message: https://anchor.fm/newsnerds/message

Jason talked about the local chefs who made it to the semi-finals of the James Beard Awards. Plus, he thinks Tom Brady makes a heck of a point about parenting, but how do we go about actualizing his idea?

Hour 2: Jason talked with KSTP's Joe Schmit on "Jason talks to the Media". Then who got snubbed for the James Beard awards semi-finals? And how do we help our kids experience and work through failure?

Who wrote the cook books on your kitchen shelves? For many celebrity chefs, a cook book, or several, is an obvious way to extend their brand. But if they don't have the time or the skills to write one, they may hire a ghost writer or co-author to work with them. It's not just writing, the work can involve project management, recipe testing, meeting deadlines and handling some big egos. Sometimes writers are credited on the cover of the book, sometimes in the introduction, sometimes not at all. In this programme Ruth Alexander meets two people who have worked as ghost writers on cookbooks. JJ Goode lives in New York in the United States; he's credited on the cover of many celeb chef cookbooks, and recently won a prestigious James Beard award for the book he wrote with Gregory Gourdet, ‘Everyone's Table: Global Recipes for Modern Health'. Signe Johansen is a Norwegian American trained chef and food writer living in London; she worked as a ghost writer on cookbooks early in her career before publishing her own, such as ‘Solo: The Joy of Cooking for One'. Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: ghostly-looking open book. Credit: Getty Images/BBC)

Our first interview of the new season, which every interview will drop on Thursdays with our normal tomfoolery n shenanigans dropping on Tuesday just like always... double the content, double the fun! Our first guest is James Beard Award-winning Chef, Alex Seidel. Alex is a restauranteur that has multiple fine dining and family friendly options peppered across the metro-Denver area, including the renowned Fruition Restaurant & JBF honored Mercantile as well as his casual concepts Chook Chicken and his newest baby, Roca Pizza and Pasta.Look, the man knows dank eats.. we know this well. So we wanted to learn why he had shifted his focus from fine dining to fam-friendly. Had a heck of a time goofing off with Chef, talking about the newest concepts, the learning curve for pizzerias & even the obscure locations

Recently, "Naked Lunch" was nominated in the Best Food Podcast category in the 2023 iHeart Radio Podcast Awards which will be announced March 14th. This week's delicious episode brings together Phil and David with another of this year's excellent nominees this year in the same category -- Dan Pashman, the charming host of the popular, James Beard-award winning "The Sporkful" podcast. They have a fun, freewheeling, bi-coastal discussion for foodies everywhere, with lots of hot deli talk. Phil and David enjoy lunch for the quintessential L.A. deli Nate 'n Al's which has been serving Beverly Hills since 1945. While Dan dines on food from a deli closer to his home, in Pastrami N Friends Kosher Restaurant, Delicatessen and Caterers in Commack, New York. Dan also shares his long career path to "The Sporkful" and his creation of Cascatelli pasta by Sporkful. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

Legendary Las Vegas Food critic John Curtas stops in for a great chat over a bottle of champagne talking about restaurants in 2022, Michelin, James Beard and much more!

2022 was a banner year for Withey Morris and our favorite restaurant Tarbells. Who better to recap it with than an Emmy Award winner, James Beard nominated, Paris-trained, two-time inductee to the Arizona Hall of Culinary Fame, and award winning restaurant owner, Mark Tarbell!!

This is an encore episode of "The View." The co-hosts return Tuesday, Jan. 3 LIVE with all-new episodes. Eight-time James Beard award-winning chef Marcus Samuelsson shares how he's taking listeners inside some of the most iconic restaurants in his new audio series “Seat At The Table” and how his family spends the holidays. In Hot Topics, the co-hosts read to WNBA star Brittney Griner's release from Russian prison, and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

David Sax is a writer, reporter, and speaker who specializes in business and culture. His book The Revenge of Analog was a #1 Washington Post bestseller, was selected as one of Michiko Kakutani's Top Ten books of 2016 for the New York Times, and has been translated into six languages. He is also the author of three other books: Save the Deli, which won a James Beard award, The Soul of an Entrepreneur, and The Tastemakers. He lives in Toronto. You can find David Sax online... Website Twitter Originally published 15/12/22

Welcome to Episode 1212 in which Marc Millon interviews Anissa Helou in this installment of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's guest: Anissa Helou is a chef, food writer and consultant specialising in the cuisines of the Middle East, North Africa, and Mediterranean. She has recently expanded her expertise to include the food of the Islamic world in her latest book, Feast which won the James Beard award in the international category. She divides her time when she is not travelling between London and Trapani in Sicily. To learn more: Website: anissas.com Instagram: https://www.instagram.com/anissahelou/ Linkedin: https://www.linkedin.com/feed/ Twitter: https://twitter.com/anissahelou More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

On September 28, for the first time in 50 years, the White House held a Conference on Hunger, Nutrition, and Health. This year's conference comes as millions of families across the country struggle to access high-quality calories. In 2021 alone, 13.5 million households were food insecure, and in June of 2022, more than 24 million Americans reported they sometimes or often did not have enough to eat during the week. Over the past few weeks, we've spoken with food leaders of different types to understand America's relationship with food and the resulting impact on all of us, and particularly our most vulnerable communities, in a special series called “Catalysts for Change: Ingredients for Success.” In the previous two episodes, Jill was joined by U.S. Representative Jim McGovern and author Andy Fisher. In this series finale, Jill is joined by James Beard award-winning chefs Ken Oringer and Ming Tsai. We talk about their amazing journeys as chefs, the way that they give back to their communities, as well as the tricks of the trade and their favorite meals and recipes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Beyond the Page, Anne Taylor Fleming talks with award-winning food writer Aleksandra Crapanzano about her delightful and accessible new cookbook GATEAU: The Surprising Simplicity of French Cakes. The author shares her memories of being a child in Paris and talks about her dual passions for cooking and writing.   Aleksandra Crapanzano is a James Beard-winning writer and dessert columnist for The Wall Street Journal. She is the author of The London Cookbook and Eat. Cook. LA., and her work has been widely anthologized, most notably in Best American Food Writing. She has been a frequent contributor to Bon Appetit, Food & Wine, Food52, Saveur, Town & Country, Elle, The Daily Beast, Departures, Travel + Leisure, and The New York Times Magazine. She has years of experience in the film world, consults in the food space, and serves on several boards with a focus on sustainability. Aleksandra grew up in New York and Paris, received her BA from Harvard and her MFA from NYU, where she has also taught writing. She is married to the writer John Burnham Schwartz, and they live in New York with their son, Garrick, and Bouvier des Flandres, Griffin. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Inside Appalachia, we talk with James Beard-nominated West Virginia chefs Mike Costello and Amy Dawson, who serve up special dishes with stories behind them.    And, we'll visit an old-fashioned toy shop whose future was uncertain after its owners died, but has a new chance at life because of a twist of fate. We'll also be sharing a few memories of Christmas past, which may or may not resemble yours.

In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu. Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Host Jessie Sheehan is joined by Kristina Cho, recipe developer, baker, food stylist, and James Beard award-winning author, to talk all things milk bread for the fifth episode of She's My Cherry Pie, Radio Cherry Bombe's new baking miniseries. Kristina, who many know from her blog and Instagram account, Eat Cho Food, is the author of Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries, the first cookbook to comprehensively focus on the recipes and culture of Chinese baking. Kristina and Jessie discuss the steps, techniques, and ingredients you need for the perfect milk bread, and also chat about pineapple buns, cocktail buns, pork floss, mayo & more. Click here for Kristina's milk bread recipe from Mooncakes and Milk Bread.Thank you to California Prunes for supporting She's My Cherry Pie. For recipes and more, visit californiaprunes.org.Subscribe to our newsletter and check out past episodes and transcripts here. She's My Cherry Pie is a production of Cherry Bombe Magazine. Our theme song is by the band Tralala.More on Kristina: Instagram, Eat Cho Food blog, Mooncakes and Milk BreadMore on Jessie: Instagram, Snackable Bakes

NBC 5 Chicago's Steve Dolinsky is known in Chicago for food. He's been a Chicago treasure on TV for over 20 years. Formerly known as; "The Hungry Hound", Steve not only tackles the local spots but also travels the globe in search of the best food in the world. He's a 6-time James Beard award-winner and he's also turned up as an occasional judge or contributor on “Iron Chef America” and “Unique Eats”. On this episode of LevyCast, host Dan Levy sits down with the Food Guy as they tackle all things food and so much more! This is DEFINITELY the most delicious episode yet! Once again, please don't forget to like, subscribe, and leave a review...and most of all, share with everyone you know who loves food! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dan-levy8/message

Joe Stinchcomb's adventures in the culinary world led him to curiosity about cocktails and soon he was a James Beard nominated beverage director. Now he co-owns Bar Muse in Oxford, Mississippi where he incorporates local produce into his drinks and hip hop rules the house. Fun facts: his first concert was Mystikal, and he also exists as a Lego figurine. Check out his musical muses here: https://open.spotify.com/playlist/5O2aDVhNN0TkGobNSh4fVy?si=1f1e0a57862d48dd

Jim and Trav are going to find out which hunters have been naughty or nice this week on The Revolution as they prepare for an Outdoor Winter Celebration! Joining the hunting festivities will be James Beard-nominated chef and host of "Feral" on Outdoor Channel, Yia Vang. Plus, Kansas CatMan, CatDaddy joins the show and Mrs. Bunny will have a special Christmas edition of Buy or Bust. The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV!

For years, consumers have been promised a simple, carefree digital future. We could live, work, learn, and play from the comforts of our homes, and have whatever we desire brought to our door with the flick of a finger. Instant communication would bring us together. All this technological convenience would give us more time to focus on what really mattered. When the pandemic hit, for many, that future transformed into the present almost overnight. But the reviews aren't great. It turns out that people like leaving the house, instant communication can spread more anger than joy, and convenience seems to take away time rather than giving it to us. Oops. But as David Sax argues in his new book The Future is Analog, we've also had our eyes opened. There is nothing about the future that has to be digital, and embracing the reality of human experience doesn't mean resisting change. Sax explores work, school, leisure, and more, asking perceptive and pointed questions: what happens to struggling students when they're not in a classroom? If software is built for productivity, who tends to the social and cultural aspects of our jobs? Can you have religion without community? For many people, the best parts of quarantine were the least digital ones: baking bread, playing board games, going hiking; using our hands, hugging our children and breathing fresh air. Sax suggests that if we want a healthy future, we need to choose community over convenience and humanity over technology. David Sax is a writer, reporter, and speaker who specializes in business and culture. His book The Revenge of Analog was a #1 Washington Post bestseller, was selected as one of Michiko Kakutani's Top Ten books of 2016 for The New York Times, and has been translated into six languages. He is also the author of three other books: Save the Deli, which won a James Beard award, The Soul of an Entrepreneur, and The Tastemakers. He lives in Toronto. The Future Is Analog: How to Create a More Human World (Hardcover) Third Place Books

Welcome back, friends!For this first episode of season 5, Tim sits down with Alison Arth: consultant, leadership coach, and author whose career is dedicated to working with hospitality leaders and teams to get clear on their vision.Tim is currently going through a major career shift – transitioning from his lifelong post as a restaurateur to his burgeoning frozen food business – and he saw Alison as the perfect person to have on the show.Alison certainly knows her stuff. Since graduating from Cornell University's School of Hotel Administration, she has helped lead over 40 restaurant openings including Michelin-star concepts for Chef Daniel Boulud in New York City, multiple James Beard-nominated restaurants for Chef Gavin Kaysen in Minneapolis, and Bon Appetit's Best New Restaurant in America in 2018, Nyum Bai.Their conversation represents the kind of commiseration that everyone in the restaurant industry needs right now: humor, gentleness, and genuine vulnerability.-Follow Tim on Twitter and Instagram.Follow Alison's ~Salt & Roe~ on Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube | Facebook-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link David Bancroft is the Chef/Owner of Acre and Bow & Arrow, both in Aubur, Alabama. David grew up on his grandfather's farm. As a kid, David became interested in BBQ and started practicing the art of BBQ in his early teens. He attended University of Auburn and studied finance and accounting. He got his start in the restaurant industry at Amsterdam Café in Auburn, where he eventually turned that restaurant around financially, starting with re-engineering the menu. He soon moved on to open his own restaurant, Acre, in 2013. Acre is named such because it sat on a full acre of land which was farmed and provided food for the restaurant itself. Later, in 2018, David opened Bow & Arrow, a southern Texas-style BBQ joint mixed with Alabama potluck style food gatherings. David and his concepts have won or been nominated for many industry awards, including James Beard. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Many of life's failure's are people that did not realize how close they were to success when they gave up." In this episode with David Bancroft we will discuss: Learning BBQ in your teens Working at a fresh fish restaurant in Alabama Working at your first restaurant that serves frozen fish after working with only fresh Taking over menu engineering at an existing restaurant Menu engineering Fund raising Getting nominated for a James Beard Award Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Charisma What is your biggest weakness? Vulnerability What's one thing you ask or look for when interviewing/growing your team? Investment in our culture and restaurant What's a current challenge? How are you dealing with it? Entitlement in the workforce Share one code of conduct or behavior you teach your team. The Golden Rule What is one uncommon standard of service you teach your staff? Be aware of body language, be aware of your surroundings What's one book we must read to become a better person or restaurant owner? Letters To A Young Chef by Daniel Boulud GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy Toast What is one thing you feel restaurateurs don't do well enough or often enough? Trust their leaders If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Follow your heart Allow yourself to be vulnerable Don't stop loving Contact: Website: https://www.acreauburn.com/ Instagram: @davidbancroft Email: david@acreauburn.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Bancroft for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/russian-studies

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

If you didn't already employ them to make a take-out dish this week for your Thanksgiving table, chances are you'll probably meet some friends at some point at a restaurant during the holidays to celebrate. There are 15 million people working in the hospitality industry in the United States, and 63% of entry-level restaurant workers identify as female. But among those in restaurant leadership, that number is closer to 38%. The Women Culinary and Spirits Program of the Lee Initiative, based in Louisville, KY, has a goal to elevate more women into leadership positions within the industry, with the mindset that doing so increases equity and diversity. Mentees are experienced professionals in the early-to-mid stages of their food and beverage careers and are ready to take the next steps towards becoming industry leaders. Sous chef Taylor Jarvis of Nicewonder Farm & Vineyards in Bristol, VA is one such mentee, and this year, she was paired with James Beard winner and Top-Chef alum Chef Nina Compton, whose restaurants Compère Lapin and Bywater are in New Orleans, LA. We dig into their experience and their insights on the industry,

Already a James Beard-nominated chef and owner of Yoshitomo, Omaha's top sushi restaurant, David Utterback wanted a spot in Omaha where he could eat one of his favorite foods: yakitori. So he opened Koji and introduced the city to a fantastic style of eating. Hear why David is so passionate about yakitori, how he and his team leveled up and learned the cooking method, how to get diners to expand their culinary horizons, and more!Also follow up on Facebook, Twitter, Instagram, AND at RestaurantHoppen.com!Sponsored by Certified Piedmontese. Visit their website, use Promo Code: HOPPEN, and receive 25% off your order!A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest, Dan Barber, is known as the “philosopher chef.” He's the author of The Third Plate: Field Notes on the Future of Food and leads Blue Hill at Stone Barns, his family-run restaurant at the Stone Barns Center for Food and Agriculture, a multipurpose non-profit organic farm and education center set on a 1920's Rockefeller estate outside of Tarrytown, New York. Another Barber project is Row 7 Seeds, a vegetable seed company that breeds new varieties for flavor. Chef Barber has given TED talks and written opinion pieces for the New York Times and The Guardian; has served on President Obama's Council on Physical Fitness, Sports and Nutrition; and received multiple James Beard awards, including Best Chef: New York City and America's Outstanding Chef. He's even been previously named one of Time magazine's 100 most influential people in the world. Also on today's program, The Green Dream's literary critic Hermione Hoby returns, with a review of An Immense World: How Animal Senses Reveal the Hidden Realms Around Us, a new book by the Pulitzer-prize winning Atlantic magazine writer Ed Yong. Read the transcript of this episodeGet to know Dana Thomas and her book FashionopolisLearn more about Chef Dan Barber and Blue Hill Stone BarnsExplore the work of Hermione HobyRead more about Ed YongDiscover the fashion brand Another Tomorrow

In this episode, Taria and I sit down to explore hunger, nourishment, sensitivity, and reciprocity with food. As a breast cancer and eating disorder survivor, a highly sensitive James Beard award-winning french-trained chef, nourishment guide, and gustatory synesthete, Taria moves through the world with a raw conviction and deep wisdom about how humanity's relationship with food is aching for a revolution. In this episode we explore... How food is the first place we learn to stop trusting our inner knowing. How eating disorders and body dysmorphia are deeply connected to the larger food systems at play and how we've been disconnected from our relationship with nature and intuitive nourishment. Her story of growing up impoverished, hungry, and sensitive to her environment and food. How she found a voice through food, flavor, and spice and her journey into new realms of communication through taste. Relevant Links: Follow Hunger as Lover on Instagram Follow Today We Eat Well on Instagram Bon Apetit: How CBD Chocolate Saved my Life by Taria Camerino Fearless Innovation by Taria Camerino

Meg counts the many red flags waving around Dr. Robert Bierenbaum. Jessica spills the tea on food critics Gael Greene and Mimi Sheraton.

Cocktail parties are not just for specialty drinks. It's about the food as well! Drink, food, and lifestyle writer André Darlington joined me today to talk about his newest book, Bar Menu: 100+ drinking food recipes for cocktail hours at home. We talked about everything from mocktails to treating yourself to a specialty drink, all while staying in the comfort of your own home. About the Guest:André Darlington is a drink, food, and lifestyle writer based in Philadelphia and North Carolina. He is a former restaurant critic and award-winning wine and spirits columnist. He recently completed a circumnavigation of the globe to survey the world's cocktail landscape, a journey he details in his last book, Booze Cruise. In his newest book, Bar Menu: 100+ drinking food recipes for cocktail hours at home, André shows that the cocktail party is back! However, the highly ritualized version from yesteryear has morphed into something far more casual and more adventuresome. The post-World War II cocktail party boom had its own bible, James Beard's book Hors d'Oeuvre and Canapés, and today hosts and hostesses have BAR MENU, the ultimate guide to boozy eating and entertaining at home. http://www.andredarlington.com/http://www.andredarlington.com/media-1https://www.amazon.com/s?i=stripbooks&rh=p_66%3A9780762474370&tag=hacboogrosit-20https://www.instagram.com/andredarlington/https://www.facebook.com/andredarlingtonhttps://twitter.com/andredarlingtonAbout the Host: Following the crumbs in the chaos is a full-time job as a Productivity Coach. As a busy mom of three and the founder of Chaos N' Cookies, keeping moms from crumbling is my main objective. After gaining 10+ years of experience as a Director of Marketing helping build multiple 6 & 7-figure businesses for other women I've created the Chaos Control System to equip moms to overcome their own objections so they can live the life they want to live and start that business they have always wanted. The Family Playbook, or standard operating procedure, is the tool every mama needs to save time and stress-less when chaos ensues at home. For new biz owners, I also help simplify systems on social media and other business platforms to automate processes to get their business up and running quickly and efficiently with how-tos and hands-on coaching. I have helped hundreds of women to be more productive and self-sufficient in their homes and businesses allowing them to reclaim control of the chaos. www.chaosncookies.comhttps://www.instagram.com/chaosncookies/https://www.instagram.com/theheathergreco/https://www.facebook.com/Chaos-n-Cookies-111324364538688https://chaosncookies.com/shophttps://linktr.ee/hsteinker Thanks for listening!Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page.Do you have some feedback or questions about this episode? Leave a comment in the section below!Subscribe to the podcastIf you would like to get automatic updates of new podcast episodes,...

Hello friends!    This week Brie gives some food knowledge with a little tale about Jame Beard and all of the badass contributions he gave to the culinary world! Then Shay uses her free roll to talk crime! This week she tells us the wild story of Kristen Gilbert. 

Bestselling culture writer David Sax lays out the case against a false digital utopia—and for a more human future In The Future Is Analog, David Sax points out that the onset of the pandemic instantly gave us the digital universe we'd spent so long anticipating. Instant communication, online shopping, virtual everything. It didn't take long to realize how awful it was to live in this promised future. I discuss this new reality with David and the details of his new book- The Future is Analog.  David Sax is a writer, reporter, and speaker who specializes in business and culture. His book The Revenge of Analog was a #1 Washington Post bestseller, was selected as one of Michiko Kakutani's Top Ten books of 2016 for the New York Times, and has been translated into six languages. He is also the author of three other books: Save the Deli, which won a James Beard award, The Soul of an Entrepreneur, and The Tastemakers. He lives in Toronto.

Ben Poremba has been shaping the St. Louis food scene for more than a decade. Each of his restaurants tells a story. The tiny details are his favorite part. Arranging the flowers, helping pick out the decors, things some restauranters don't get the chance to do. He opened Olio and Elaia in the Botanical Heights neighborhood 10 years ago. This month he opened Bar Moro, a Spanish concept in Clayton in the former space of Zoe Robinson's Billie Jean. In between, there have been successes, including James Beard nominations, as well as failures. He has likely played a part in some of your favorite food memories, and he continues to dream of new endeavors. We sat down at his new restaurant to talk about food, culture, family and his goal of transporting diners with every bite. Ben's restaurants include Elaia, Olio, Nixta, The Benevolent King and Bar Moro. Visit his neighborhood market AO& Co for “unnecessary essentials.”

There's nothing quite like breaking bread with family and friends, old or new. By mid-2020, we'd have all taken the opportunity to break bread with just about anyone.Why are recipes, and the stories behind them, some of the most enduring parts of each of our cultures?How can we be more intentional about cooking food more often, food that makes us feel good, that tastes good, that's good for the planet, food that nourishes others, and that allows us to let our guards down for a moment, and share our joys and struggles?One thing I never make enough time for is hosting others, and feeding others. I mean, besides my kids, who I love to feed, but they never stop feeding, and so it's relentless, but that's another story altogether.Some of my favorite food to make is from my guest today Joanne Lee Molinaro, the Korean Vegan.Joanne is a runner, an attorney, a blogger, a podcast host, and the author of the James Beard-award-winning Korean Vegan Cookbook named one of the best cookbooks of 2021.But you may know her best as the chef and storyteller behind her wildly popular Instagram and TikTok accounts, where in just sixty seconds or so, she makes a delicious plant-based Korean dish, and at the end, when she's done, you and millions of others are laughing, or crying or both.Joanne infuses her food with stories about her life, and her family's journey from what is now North Korea. Her stories are heartbreaking and compassionate, at the same time vulnerable and empowering as hell.Because we've all come so far. We've all suffered, we've all felt alone, and I can tell you, sharing some spicy garlic tofu over a round table packed with friends…that's the antidote to just about everything.-----------*CORRECTION* The Indigenous author referenced at approximately 31:50 is Dr. Robin Wall Kimmerer. I am a moron. You can and should buy Dr. Kimmerer's books here.-----------Have feedback or questions? Tweet us, or send a message to questions@importantnotimportant.comNew here? Get started with our fan favorite episodes at importantnotimportant.com/podcast.-----------INI Book Club:Atomic Habits by James ClearFind all of our guest recommendations at the INI Book Club: https://bookshop.org/lists/important-not-important-book-clubLinks:Order the Korean Vegan CookbookFollow the Korean Vegan on Twitter, Instagram, TikTok, and YoutubeFollow us:Subscribe to our newsletter at