Podcast appearances and mentions of James Beard

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

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube. This week, we explore flavors and techniques with two incredible guests. First, James Beard award-winning author Henrietta Lovell, aka the Tea Lady, takes us on her tea journey. From discovering the art of tea in China and countries beyond, to teaching us how to taste the nuanced flavor profiles and appreciate the craftsmanship. She left us with a recipe for Cold Brew Iced Teas that can be enjoyed like a fine wine.  Henrietta is the author of Infused – Adventures in Tea and founder of the Rare Tea Company. Then, we talk to our favorite food scientist, Nik Sharma, about his latest video series, Flavor Forward with America's Test Kitchen. He shares tips and tricks for the home cook on elevating your dinners. Like the Tandoori Salmon, Braised Lemon Chicken with Couscous, and Calabrian Chile White Beans with Almond Romesco. Nik Sharma is the author of Veg Table, and The Flavor Equation.Broadcast dates for this episode:January 30, 2026 (originally aired)Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Generous listeners like you make The Splendid Table possible. Donate today to support the show.When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you.

On this episode of The LA Food Podcast, we're doing a little bit of everything — industry analysis, hot takes, and a long, thoughtful sit-down with two people quietly shaping what neighborhood dining looks like in Los Angeles right now.In Part 1, Father Sal joins Luca to break down the 2026 James Beard Award semifinalists. LA had a massive showing this year, but how does it stack up against past years — and which semifinalists actually have a real shot at winning? We dig into the numbers, the narratives, and what Beard recognition really means in 2026. In Chef's Kiss / Big Miss, we cover Noma selling out in three minutes (and then making bagels), Bill Addison taking the gloves off, Firstborn LA going all-in on prix fixe, and a handful of LA chefs landing on one of the year's most anticipated culinary TV shows.In Part 2, Luca sits down with Adam Weisblatt, Co-Founder and Partner of Last Word Hospitality, and DK Kolender, Chef and Partner of Hermon's, one of LA's most talked-about new neighborhood restaurants. We start with Hermon's — the vision, the food, the drinks, and why it already feels like it's been here forever — before zooming out to talk about Last Word's broader strategy behind Found Oyster, Queen's, Barra Santos, and more. Adam and DK share hard-earned perspective on building restaurants people actually return to, thriving as a restaurant group in today's LA, and how they think about growth, praise, and sustainability. We close with reflections on Last Word Hospitality's recent James Beard Outstanding Restaurateur nomination and what success looks like moving forward.Powered by Acquired Taste

The semifinalists for the “Oscars of the food world” have officially been announced, and Madison is well represented. This year, three Madison spots are up for James Beard Awards, which is a pretty big deal, as Cap Times food and culture editor Lindsay Christians put it. Today, host Bianca Martin chats with Lindsay about the local names making a national splash, what the competition looks like, and what you should order from these spots. 

300 hundred restaurants in 22 countries might not sound like a billion dollar empire, but you would be wrong. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is… Well, it’s us, but we’re highlighting ads we’ve written and produced for our clients, so here’s one of those. [OG Law Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young. Stephen Semple is here, and we’re going to talk about the building of another empire. And I’ve got to admit, I don’t know a whole lot about this one. I’ve maybe… Stephen Semple: Oh, wow. That’s exciting. Dave Young: We’re going to talk about P.F. Chang’s. I’ve maybe eaten at one of them, I would say less than half a dozen times in my life. Stephen Semple: Okay. Dave Young: And I think it’s just more of a convenience and proximity issue. I’m never really near any of them. Stephen Semple: So while they’re big, they’re not massive. They’re 300 restaurants in 22 countries, so they’re not like many of the other things we’ve talked about where there’s thousands of them. Dave Young: Right. Stephen Semple: So no, they’re not as prevalent. But look, 300 restaurants is still pretty successful. Dave Young: Yeah, that’s a lot. How did they get started? I’m not going to guess. I’m going to let you tell me. Stephen Semple: Okay. The business was founded by Philip Chiang and Paul Fleming. And Paul Fleming, you might recognize because he’s of Ruth’s Chris Steakhouse fame. Dave Young: Oh, okay. Stephen Semple: They got together, and they founded P.F. Chang in Scottsdale, Arizona- Dave Young: That makes a lot of sense. Stephen Semple: … in 1993. Now, Philip spells his last name C-H-I-A-N-G. So at a certain point, he changed his spelling just to make it easier. Drop the I and make it easier. Dave Young: Drop the I and made it just… Spell it the way it sounds. Stephen Semple: … Spell it the way it sounds, make it easier for the U.S. market. And the company has been bought and sold a few times over the years, but the first acquisition from the founders, from Philip and Paul, happened in 2012 by Centerbridge Partners in a deal worth a little bit over a billion dollars. Dave Young: Wow. Stephen Semple: They did okay. They walk away with some cash. Dave Young: Now, was it before or after they started putting it in supermarkets? Stephen Semple: I do not know the answer to that question. Dave Young: Probably predates. Stephen Semple: I’m going to suspect after. Dave Young: Okay. Stephen Semple: But the story starts with Philip’s mother, Cecilia Chiang. Cecilia was born in Beijing in 1920 to a really wealthy family. She grew up in a palace in China, ate high-end food, full staff, chefs, the whole nine yards, part of the aristocracy. And during the Chinese Civil War and the Japanese occupation, her family fled China and relocated in Japan, and there, the family opened a restaurant. Now in the 1960s, she travels to the U.S. Cecilia travels to U.S. to help her sister who came to America because of the economic challenges in Japan, and her sister had opened a restaurant in San Francisco and needed help- Dave Young: Okay. Stephen Semple: … and Cecilia came over to help her. But that venture failed, but Cecilia still remained in the U.S. And look, Chinese food in America at that time was not good. If you look at just about every food that has come to United States, the first people who brought it, whether it was Italian, whether it was Mexican, whether it was Chinese, the first immigrants were the people who were poor. Dave Young: Yeah. What years are we talking about here? Stephen Semple: 1960. Dave Young: Okay. Stephen Semple: So the first immigrants who came were the people who were poor, so therefore, typically the food is not the great food, it’s not made with the great ingredients. And so here she is, she’s looking around and she’s saying, “Look, there’s this poor Chinese food, all basically from the Canton region.” And most of it has been also turned into an American version, because basically, again, people were making it with whatever was available, so it really became very Americanized. Dave Young: Right. Stephen Semple: And Cecilia saw that, and what she wanted to do was introduce America to a more refined Chinese food, what she had experienced growing up as a wealthy person in China. So in 1961, she opens a sit-down restaurant with food from Northern China called The Mandarin. Dave Young: Okay. Stephen Semple: And it opens not in Chinatown, because here’s the thing that she recognized, context is everything. If she opened it in Chinatown, people’s expectation would be it would be the same as all the Chinese restaurants in Chinatown. Dave Young: All of them. Right, right. Stephen Semple: So what she did, she opened it on Polk Street, not far from Pacific Heights in San Francisco. Dave Young: Okay. Stephen Semple: Bit of a bold move, but she wanted to be seen as different, and that was how you did it. Dave Young: Makes sense. Stephen Semple: Now, the menu had some things that were unfamiliar, like pigeon, and it did not have some things that were expected like chow mein. And she struggled initially, because America was not really ready to try new things. Now, after two years of struggle came her breakout moment. The restaurant was visited by a guy by the name of Herb Kane, who was the most influential columnist in San Francisco history. He was a writer for the San Francisco Chronicle. But here’s the interesting thing, not a food critic. And he comes in the restaurant, falls in love with it, and gives it a great review. And overnight, the place becomes famous. You couldn’t get into it. It was visited by the likes of Julia Child, James Beard. It was totally on the radar. And I actually think the review may have even been more powerful because he was not a food critic. Dave Young: Sure. Yeah. Stephen Semple: But it also goes to show you… We talk about influencers, influence and all these other things, most restaurants be like, “We’ve got to get the food critics in here.” This guy was just a columnist who came in to try out their food- Dave Young: Right. Stephen Semple: … and it made them famous. And one of the things he loved was Peking duck, and so today Peking duck is pretty normal, it was really new back then. And suddenly, authentic Chinese food started to pop up. This really started it. In the late 1960s, Chinese restaurants in the United States doubled to about 10,000 of them. 1966, the first sushi restaurant opens. She opens the second restaurant, and Philip… And we’re talking about Philip Chiang? Dave Young: Right, right. Stephen Semple: Philip, her son, joins the business, and opens The Mandarin Cafe in LA, where he starts modernizing Chinese dishes for American diners, so starts doing a bit more of a fusion, right? Dave Young: Mm-hmm. Stephen Semple: Now, it’s here that Philip meets Paul Fleming, from Ruth’s Chris Steakhouse. Dave Young: Right. Stephen Semple: And Philip starts to build a bit of a friendship with Paul, and wants to work with Paul, wants to leverage his knowledge. Because after all, Ruth Chris is an upscale restaurant, and there’s this rise of casual chains, but Paul is not super excited, because none of them are Chinese, nor is Cecilia. She’s like, “I don’t really want to do this.” Philip is determined, he stays in touch with Paul. So 1979, things really start to change, because the restaurant called China Coach is opened by Wolfgang Puck, and it grows very quickly to 50 restaurants. And it’s the early ’90s, and Cecilia is ready to sell the restaurants. Dave Young: Stay tuned, we’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: And it’s the early ’90s, and Cecilia is ready to sell the restaurants, which basically frees Philip to make the changes he wants to do. He cycles back to Paul. Paul’s now looking at it going, “Well, there is this place for this growth and all of this.” So they decide to start something new. And Philip wants to bring other Asian cuisines, he wants to take it beyond Chinese. Dave Young: Okay. Stephen Semple: So he wants to add other Asian foods to it. So he spends three years developing the menu, and they changed the spelling of his last name to make it easier. And in 1993, here’s the other thing I found really, really interesting, they chose to open in Scottsdale in 1993. And here’s where Philip learned something from Cecelia, she did not open in Chinatown, she opened somewhere where there was not Chinese restaurants. At the time in Scottsdale, it’s described as a Chinese food desert at the time. Virtually no Chinese restaurants in 1993. Now, many people would go, “Well, you want to open up somewhere…” Nope, open it in Scottsdale. Opening weekend, they had 1,000 people, some waited for hours. Dave Young: Wow. Stephen Semple: Lined up around the block. Now, what really made them successful is Paul brought his ability to be able to scale a business, upscale dining, and really grow the business. And this is what allowed them to quickly… They quickly drove to 200 locations in a few years. And in 2012, 19 years later, they sold it for $1.1 billion. Dave Young: A billion bucks. Stephen Semple: Yeah. And there was also a point in there where they went public, gave them a bump, and then they were sold, and business was taken private, and it’s changed hands a few times. Dave Young: Well, one thing I’ve always known is that they’re not like every Chinese restaurant you’ve ever been in. Even every small town in America has a Chinese restaurant that they always seem to almost even share the same menus. Stephen Semple: Same thing here. Dave Young: Right. And- Stephen Semple: No matter how tiny the community is, there’s a Chinese restaurant. Dave Young: And- Stephen Semple: But it would have those things like chow mein, and- Dave Young: [inaudible 00:11:43], and Kung Pao chicken, and… Stephen Semple: Yeah. Dave Young: Sure. Stephen Semple: She took those things that were very common and very familiar and left them off of her menu, which was a bold move as well. Dave Young: Yeah, because otherwise we’d all be going in there ordering the Kung Pao chicken. Stephen Semple: We wouldn’t be having the Peking duck. Right. We wouldn’t be having the Peking duck. Dave Young: Yeah. Stephen Semple: So it was really interesting what she did, she leaned in to the difference in terms of opening it, because her mission was to bring this food, didn’t open in Chinatown, and left some popular things out, added some interesting things. But let’s face it, she struggled, and then there was the breakout moment. But here’s the part about all of this, now sometimes the trick is you have to be able to survive. If you’re able to survive, and you’re doing something truly remarkable, that breakout moment often happens. Now, advertising and promotion can accelerate that breakout moment, because it exposes people to this new idea, and entices them to come in. But if you do something… But it really and truly has to be remarkable. If you do something remarkable, and you do it really well, and if you can survive through the slow times, you get those breakout moments. Dave Young: Yeah. Yeah. It’s a really cool story. And the place has always felt… Yes, it’s Chinese, but no, it’s different. Stephen Semple: Yeah. Well- Dave Young: You can see the Ruth’s Chris DNA in the place, right? The- Stephen Semple: It’s funny, I had no… And I’ve been in a couple of P.F. Chang’s, and I had no idea the relationship with it. And as soon as I read that, I was like, “Oh, that makes…” It was sort of one of those. As soon as it’s presented that he was involved, it was like, “Oh, that makes so much sense, and I can see it.” It’s sort of funny how you didn’t see it, a lot of these things, hidden, and then it’s revealed, and suddenly it’s obvious, right? Dave Young: Yeah. In the last episode we talked about… I think it was one of the last episodes, we talked quite extensively about brand extension. Stephen Semple: Yes. Dave Young: And this is another good example of what we know would not have worked, and that would’ve been a Chinese restaurant by Ruth Chris. Stephen Semple: Correct. Correct. That’s a great observation. Yes. It would not have worked. Dave Young: Ruth’s Chris Chinese would not have worked. Stephen Semple: Right. Dave Young: You couldn’t leverage the good name of a steakhouse into a Chinese restaurant. Stephen Semple: No. Dave Young: Because that would not work. But you can take the DNA from the steakhouse, the high-end ritzy steakhouse, and apply it in measured ways to a high-end Chinese restaurant. And that’s exactly what they did, they took the luxury part of it, and made a luxury Chinese restaurant. Stephen Semple: Yeah. How the food is presented, how the place is decorated, although it would be decorated regionally different, and how the staff are trained, and all of those… And how the kitchen is run. I bet you if you walk into the two kitchens, you’d go, “Oh, I totally see…” I bet you the methodology in terms of how the kitchen is managed and all those other things is probably exactly the same. Yeah, so you’re right. You’re taking the DNA, and then basically modifying the presentation of that DNA to fit that thing, and giving it its own identity. And the problem that people make is they’ll look at it, go, “Well, the DNA is the same, so why can’t you just name it same?” And it’s, again, it’s like you talked about before, those hidden barriers. We think about the places of steakhouse, what’s the expectation? The expectation is steak, fine wines, potatoes, shrimp, lobster. Yes, there’ll be also vegetables, and grilled things, and all this other stuff, right? Dave Young: Yeah. Stephen Semple: You could even put in an appetizer of Peking duck and it would be fine, but you can’t make it a Chinese restaurant. Dave Young: Yeah, I think- Stephen Semple: Just like you couldn’t go the other way. Dave Young: You and I should buy Ruth’s Chris Steakhouse. Stephen Semple: Why should we do that? Dave Young: Just so we could change the name to Dave’s Steve’s Ruth’s Chris Steakhouse. Stephen Semple: Yeah, I’m going to pass. As awesome in ideas that sounds, as amazing as we would be at running- Dave Young: Another brand violation. I can see it now. Stephen Semple: Is this like a restaurant? Dave Young: All right. Well, thank you for sharing the P.F. Chang story. Now I’ve got to find one near me, and… I don’t want the bag of frozen stuff from the restaurant, I want to go in. Stephen Semple: God, no. You want to go and do the restaurant. Dave Young: Yeah, I want the experience. Stephen Semple: And they are good. They are fine. Dave Young: Yeah, yeah, every time I’ve been, but I just haven’t been very many times. Stephen Semple: Right. Dave Young: All right. Thank you. Stephen Semple: All right. Awesome. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us. Subscribe on your favorite podcast app, and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire-building session, you can do it at empirebuildingprogram.com.

From the flavorful broths, to endless combinations of thinly sliced meats, vegetables, and noodles, hot pot has something for everyone. And it doesn't always have to mean dining out. You can host a hot pot party at home! James Beard-award winning chef Natasha Pickowicz takes us into the world of hot pot in her new book, Everyone Hot Pot: Creating the Ultimate Meal for Gathering and Feasting, and listeners share their favorite hot pot combinations.

Sam Claflin sits down with the 3rd Hour to talk about his new mystery-thriller series "Vanished," how he prepared for his foray into action movies, and navigating France without speaking the language. Plus, James Beard Award–winning restaurateur Kevin Boehm cracks open the secrets of success and the culinary world in his new memoir "The Bottomless Cup." Also, Actor Ernie Hudson shares an update on joining the cast of "Toy Story 5" and his daily workout routine — plus, he breaks out his original "Ghostbusters" proton pack to celebrate Al's 30th anniversary on TODAY. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week host Rachel gives a quick update on the state of the show and what's to come for 2026. She also recaps on the top 5 business stories of the week including a new light rail, unique attraction in Denny Triangle project, tap-to-pay coming to busses and more!Enjoy this short episode before we return with our regular programming next week.Top Stories:1. Rainier Brewing building might be apartments2. Denny Triangle project makes progress3. James Beard semifinalists4. Light rail opens March 285. Tap to pay coming to Orca transitAbout host Rachel Horgan:Rachel is an independent event producer, emcee and entrepreneur. She worked for the Business Journal for 5 years as their Director of Events interviewing business leaders on stage before launching the weekly podcast. She earned her communication degree from the University of San Diego.Contact:Email: info@theweeklyseattle.comInstagram: @theweeklyseattleWebsite: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theweeklyseattle.com

The Weekly Dish is back to share their favorite local restaurants to support as well as the 2026 James Beard nominations!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on the Walk-In Talk Podcast, we're on location with Chef Michael Collantes, chef-owner of Soseki, a one-Michelin-star restaurant that has not only earned its star, but held it through consistency, leadership, and discipline. Another restaurant in his group, Sushi Saint, has also been recognized with a Bib Gourmand, highlighting a different but equally demanding standard of excellence. This conversation goes beyond accolades. We unpack what it really takes to sustain a Michelin star behind the scenes, the pressure that follows recognition, the creative balance between starred and Bib-level restaurants, and how leadership evolves once the spotlight is on. As listeners already know, Chef Michael has officially joined the Walk-In Talk Media team. In this episode, we begin setting the framework for what that means. Not as a replacement voice, but as an added perspective that strengthens the platform. As a working chef operating at the highest levels, Michael brings credibility, trust, and access that helps open doors to Michelin-level and James Beard–recognized chefs, while staying firmly aligned with Walk-In Talk Media's mission of honest, chef-first storytelling. This is a candid, grounded conversation about ambition, burnout, consistency, mentorship, and why the work behind the plate matters just as much as what lands on it.

This week, we're looking into a shooting that injured two local police officers, and what happened when a former Portland journalist went undercover to investigate the Department of Homeland Security's hiring process for ICE agents. Plus, several local restaurants were long-listed for the James Beard Awards, but the news isn't as good for the James Beard Public Market, whose opening was delayed until 2027. Joining host Claudia Meza on this week's Friday news roundup are Willamette Week City Hall reporter Sophie Peel and our very own senior producer, Giulia Fiaoni. Discussed in Today's Episode: 1 of 2 Injured Portland Officers Released From Hospital; Search for Shooter Continues [KATU] A Former Portland Journalist Says She Was Hired by ICE After 6-Minute Interview [Oregonian] With Opening Delayed to 2027, James Beard Public Market Carries Weight of Portland's Civic Hopes [Oregonian] Oregon's 2026 James Beard Awards Semifinalists Are Here [Eater] City Cast Portland is looking for an Audience Development Manager. Go to ⁠citycast.fm/jobs⁠ for more information and to apply. Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this January 23rd episode: Beaumont Jewelry Flatbike Neo Home Loans SkillCharter

On Thursday's Drivetime with DeRusha.... 3pm Hour: The VP is in town, should the Governor reach out with a phone call and try to get a deal done? Then meteorologist Chris Shaffer joins the show - how cold is it going to get? 4pm Hour: Jason talks to Tim Busse, Mayor of Bloomington, about why he signed on to a letter with 10 other metro mayors asking ICE to respect the Constitutional rights of their citizens. Then on DeRusha Eats - Chef Kyle Lussier from Grand Rapids shares his surprise at being named a James Beard semifinalist. 5pm Hour; On the DeRush-Hour Headlines, Jason goes "In Depth" with Rick Hodsdon, general counsel for the Minnesota Sheriffs' Association - what would "cooperation" with ICE look like? Then, should there be an age limit for president and congress? What's your number?

Jason talks with Chef Kyle Lussier from the Pines in Grand Rapids, MN about being named a James Beard Award semifinalist on DeRusha Eats!

Best Of 2GG: James Beard and Grandma Core PART 2 by Two Girls and a Guy

Best Of 2GG: James Beard and Grandma Core PART 1 by Two Girls and a Guy

In a case with profound implications for European migration policy, 24 former volunteer aid workers have been on trial on the Greek island of Lesbos. Seven years ago, they were arrested after rescuing thousands of migrants from the sea. Now, after many delays, the case involving charges of facilitating illegal entry of foreigners, membership of a criminal organisation and money laundering has gone ahead. Among the defendants facing a possible 20 years in jail have been the Syrian refugee and former competitive swimmer Sara Mardini - and Irish human rights activist and lawyer Sean Binder. They've denied the charges - and said the prosecution was an attempt by the Greek authorities to criminalise help to asylum seekers. Tim Whewell reports on the trial, its outcome - and the consequences for Lesbos. In in 2015, when about 600,000 migrants arrived on the island after crossing the narrow strait from Turkey. In 2015, local people were proud of their efforts to rescue and support refugees. But later, attitudes changed. And NGOs stopped their rescue work - for fear more aid workers might be prosecuted. Now, far fewer migrants attempt the crossing to Greece. But those who do sometimes die in shipwrecks. And there are allegations, denied by Greece, that its police are illegally pushing asylum seekers back - putting them back on boats and abandoning them at sea. What will the verdicts in this trial mean for Greece, for other European states that have been tightening their immigration policies - and for the defendants whose lives have been on hold for the last seven years?Producer/presenter: Tim Whewell. Sound mix: James Beard. Translation/field production: Hibai Arbide Aza, Sophia Koufopoulou, Anthi Pazianou Actors: Jason Barnett & Sam Swann Production coordinator: Katie Morrison Editor: Penny Murphy

Restaurant accolades like Michelin stars and James Beard awards are nice, but no one knows Philly like Philly. On Feb. 1, a restaurant will be crowned with the "Icon Award" at The Tasties, the homegrown culinary award ceremony that celebrates the best of our city's food and drink industry. Host Trenae Nuri talks with Eli Kulp, host of The CHEF Radio and Delicious City Philly podcasts, partner at High Street Hospitality Group, and one of the creators of The Tasties. They dish about what it takes to be an iconic restaurant in Philadelphia, the surprising names that didn't make the cut, and the immersive experiences that will raise the bar for the second Tasties awards ceremony and afterparty next month.  Get Philly news & events in your inbox with our newsletter: Hey Philly Call or text us: 215-259-8170 We're also on Instagram: @citycastphilly You can support this show and get great perks by becoming a City Cast Philly Neighbor at membership.citycast.fm. Advertise on the podcast or in the newsletter: citycast.fm/advertise

For those sensitive listeners out there, consider this fair warning: when our guest Mallory O'Meara (Girly Drinks, The Lady from the Black Lagoon) pops up on The Kingcast, things tend to get a little raunchy and this episode is no exception. She may be a James Beard award winning author, but she also hosts a podcast called Reading Smut.Mallory returns to the show to finally dive into some Dark Tower waters as the topic turns to Stephen King's novella The Little Sisters of Eluria, which takes place not too long before the first novel in the Dark Tower series, The Gunslinger.What does Pixar's Cars have to do with this story? What about a surprisingly extended conversation about what other bodily fluids can sustain a vampire? Well, you'll just have to listen to find out!

Hush Loudly host Jeri Bingham speaks with KJ Kearney, the James Beard award-winning, Telly award-winning and Emmy-nominated powerhouse behind Black Food Fridays. Listen in as KJ talks about how he created this popular brand @BlackFoodFridays and his plans for the future. He also talks about his career of serving the public and local communities, as well as […]

The Pulitzer finalist and James Beard award winning journalist talks to Kate and Mark about how restaurant critics have to "split themselves"; being "accidentally anonymous" and how she became comfortable with telling that story; chasing curiosity; and how she went from a born and bred New Yorker to loving Detroit.Read Lyndsay's piece, "My year in review as Free Press restaurant critic: Accidentally anonymous," which was discussed in today's episode, at the Detroit Free Press: https://tinyurl.com/f9cp9xpbSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

It's a shiny new year, so this month on Unpacked, we're diving into Afar's ⁠⁠Where to Go list⁠⁠. And this year's list is a little different. Because in 2026, we want to lessen the burden on overtouristed destinations and expand visitation to other parts of the world. Our editors carefully selected 24 emerging regions and overlooked locales that will inspire your next great adventure. Like the Columbia River Gorge, a Pacific Northwest icon where waterfalls tumble from towering cliffs, the landscape shifts from rainforest to arid grasslands in under two hours, and a historic highway is being transformed into a car-free trail. In this episode, host Aislyn Greene talks with Zoe Baillargeon, a Portland-based travel writer who has spent years exploring this 80-mile stretch of cliffs, rivers, and vineyards. Zoe shares what's new in the Gorge—from a glamping resort with stargazing tents and views of Mount Hood to a newly reopened hot springs spa with thousand-year-old Indigenous roots, plus a James Beard–recognized wine farm and a historic highway being transformed into a car-free trail. Plan Your Columbia River Gorge Getaway (First, explore our Oregon travel guide.) Stay —Book a stargazing tent at Under Canvas Columbia River Gorge, a new glamping resort on 120 acres near White Salmon —Soak in natural mineral hot springs at the newly refurbished Bonneville Hot Springs Resort & Spa. Eat and Drink —Get in line early at Grasslands Barbecue, a Hood River food cart that sells out daily —Book a farm-to-table tasting experience at Hiyu Wine Farm, a biodynamic winery and James Beard semifinalist for outstanding wine program —Drive the Fruit Loop trail through the valley behind Hood River for wine tastings, u-pick fruit, and farm stands—stop at the Gorge White House for tastings and views See and Do —Drive the historic Columbia River Highway, the nation's first planned scenic byway, for waterfalls, forest views, and towering gorge walls —Hike or bike the newly opened Mitchell Point Tunnel section of the historic Columbia River Highway State Trail. —Watch (or attempt) windsurfing and kiteboarding in Hood River, one of the world's top destinations for wind sports —Visit the Columbia Gorge Discovery Center in The Dalles for regional history, or the Maryhill Museum of Art for an eclectic collection in a stunning setting Resources • Follow Zoe's work on Instagram • Explore all 24 destinations on Afar's Where to Go in 2026 list • Follow us on Instagram: @afarmedia Listen to All the Episodes in our Where to Go 2026 Series E1: T⁠⁠⁠⁠his Island in the Bahamas Promises Pink Sand, Historic Hideaways, and Perfect Solitude ⁠⁠⁠⁠ E2: ⁠⁠⁠⁠Why Peru's Second City Might Be Its Best-Kept Secret⁠⁠⁠ E3: ⁠⁠⁠The New 170-Mile Hiking Network Connecting Stockholm's Dreamy Archipelago⁠⁠⁠ E4: ⁠Route 66 Turns 100—and Albuquerque Is Ready to Celebrate ⁠ E5: Why Morocco's Chill Capital Deserves Your Attention E6: Three Hours From Nashville, the South's Next Great Food Capital Is Waiting E7: The French Riviera's Last Stop Before Italy—and Its Best-Kept Secret E8: Skip the Serengeti Traffic Jams for This Under-the-Radar Kenyan Safari E9: The Pacific Northwest's 80-Mile Playground Just Got Even Better (this one!) Stay Connected Sign up for our podcast newsletter, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Behind the Mic⁠⁠⁠⁠⁠, where we share upcoming news and behind-the-scenes details of each episode.  Explore our other podcasts, ⁠⁠View From Afar⁠⁠, about the people and companies shaping the future of travel, and⁠⁠ ⁠Travel Tales⁠⁠⁠⁠⁠, which celebrates first-person narratives about the way travel changes us. Unpacked by Afar is part of⁠⁠ ⁠⁠⁠Airwave Media⁠⁠⁠⁠⁠'s podcast network. Please contact ⁠⁠⁠advertising@airwavemedia.com⁠⁠⁠ if you would like to advertise on our podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

This month on BA Bake Club, hosts Jesse Szewczyk and Shilpa Uskokovic break out their whisks and create a picture perfect pavlova. It has all the top textures of a showstopping bake: It's crunchy, it's chewy, it's decadent and it's boozy. Inspired by Shilpa's childhood favorite, Black Forest gâteau, we dive into the inbox and dig into listener questions. And Shilpa preaches about the virtue of a cracked meringue. “My point is if it cracks, it's okay,” says Shilpa. “That's really what the whipped cream and the toppings are for sure. Just patch it back together.” Watch Shilpa make her fool-proof pavlova on Instagram. 2025 James Beard award-winning cookbook author Nicola Lamb also stops by to help weigh in on what you can do with leftover egg yolks and comes up with some creative suggestions! You can find Nicola on Instagram and her Substack called Kitchen Projects. Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com.  Learn about your ad choices: dovetail.prx.org/ad-choices

They don't make 'em like Marion Cunningham these days. Food writer, home cook, Fannie Farmer's new incarnation, James Beard's sidekick, wizard of waffles. Marion was a treasured friend of The Kitchen Sisters, and in 2003, we sat down with her and recorded a long conversation.We've been digging through our archive of late looking for people and stories that inspire, that illuminate, that cut a new path and nourish the soul. Marion's story ticks all those boxes and more.Marion died in 2012. She left such a big hole in the firmament when she passed, but she left so much love, wisdom, guidance, and her amazing recipe for waffles behind. You can find that recipe on our website, kitchensisters.org.This story is part of The Kitchen Sisters Grand Dames of Cooking stories —  kitchen visionaries who worked to preserve, develop and pass on traditional foodways and cultural history through the art of cooking.

Tamar Adler is the James Beard and IACP Award–winning author of An Everlasting Meal; Something Old, Something New; and the best-selling Everlasting Meal Cookbook. Currently living in Madrid, she stopped by the TASTE studio to talk about writing her new book Feast on Your Life: Kitchen Meditations for Every Day. It's a thoughtful collection of dispatches from a daily life anchored by food, and today on the show, we go deep on Tamar's writing process and perspective.  Have a future guest request? A restaurant we should visit? Take the ⁠⁠⁠⁠⁠This Is TASTE listener survey⁠⁠⁠⁠⁠. We really appreciate the feedback. Learn more about your ad choices. Visit megaphone.fm/adchoices

•⁠ ⁠அரசியல்வாதிகள் என்னென்ன New Year Resolutions எடுப்பார்கள்?•⁠ ⁠James Beard விருது பெற்ற சமையல் கலைஞர் விஜயகுமார் யார்?•⁠ ⁠தமிழ்நாட்டு அரசியல்வாதிகள் வெள்ளைச் சட்டை, வேஷ்டி அணிவது ஏன்?•⁠ ⁠PUNE: JM Road பற்றி தெரியுமா?•⁠ ⁠ஆரவல்லி மலைத்தொடர் இந்தியாவுக்கு ஏன் முக்கியம்?

Asheville-based restaurateur Jacob Sessoms shares his 26-year journey from a trade-focused background in electrical work to becoming a James Beard-nominated chef. Sessoms details how his early experience in construction provided a unique "unfair advantage" in the restaurant world, allowing him to maintain his own facilities and stay resilient during lean times. He discusses the difficult transition from being a passionate cook to a disciplined business owner, highlighting the shift from sole proprietorship to a sophisticated investment model that allows for shared risk and growth. Throughout the conversation, Sessoms advocates for "running into the storm" like a bison, viewing failures, including the 2008 crash and COVID-19, as essential educational assets that build long-term grit and operational strength.10 Key Takeaways Technical Skills as Leverage: Jacob's background as an electrician allowed him to fix his own equipment, saving thousands in repair costs and proving his worth in NYC kitchens. The "Bison" Mentality: While cows run away from storms (and stay in them longer), bison run into the storm to get through it faster. Successful owners face challenges head-on. Cooking vs. Business: Opening a restaurant isn't about "making food"; it's a business of managing rent, debt, and payroll. The food is often peripheral to the objective of the business. Failure as Tuition: View financial setbacks (like a $14,000 audit) as the price of a business education you didn't get in a classroom. The Advantage of Being Under-Capitalized: Starting "scrappy" forces owners to learn every facet of the operation, building a foundation of resilience that over-capitalized owners often lack. Evolving Ownership Models: Moving from a sole proprietorship to raising equity from investors can provide a safety net and allow owners to "breathe" during cash-flow crunches. Economic Cycles: Recognize that the economy operates on 8-to-12-year cycles; understanding this helps owners prepare for the inevitable "down" periods. Strategic Partnerships: Success often relies on strong partnerships. Jacob continues to work with his ex-wife and primary business partner, Alicia, to manage their diverse portfolio. Turning Adversity into Opportunity: Jacob's first restaurant, Table, was born after a potential partner's struggles left him holding a lease he had to navigate alone. Practical Education: Jacob preferred the French Culinary Institute because it was 100% lab-based with no classrooms, emphasizing that hospitality is a craft learned by doing.

What if the solution to feeding the world isn't on land—but in the ocean? Today, we're diving into the future of food with James Beard and Emmy-nominated storyteller Jennifer Bushman. In this episode of The Heartbeat for Hire, we dive into the deep blue with Jennifer Bushman, a James Beard Award–nominated chef, Emmy-nominated producer, and co-founder of Fed by Blue. Jennifer shares her journey from growing up in a cattle-ranching family in Colorado to becoming one of the world's leading advocates for sustainable aquaculture, ocean health, and blue foods. We explore her groundbreaking PBS docuseries Hope in the Water, the innovators restoring our oceans, and why the future of food depends on what comes from water—not land. Jennifer debunks common myths around farmed vs. wild seafood, explains how seaweed farming can regenerate ecosystems, and reveals why storytelling—not fear—is the key to environmental leadership and lasting change. From shrimp farms in Minnesota dairy barns to kelp used in skincare and ice cream, this conversation offers a hopeful, practical vision for feeding a growing world while healing our oceans.

    Timestamps
 00:00 – Intro: Why Seaweed is the Vegetable of the Future
 00:44 – Welcome: Meet Jennifer Bushman
 01:51 – Jennifer's Origin Story: From Cattle Ranching to Ocean Advocacy
 03:50 – Feeding the World: Reliance on Blue Foods
 05:15 – Seaweed: It's More Than Just Sushi (Skincare, Toothpaste, & Ice Cream)
 07:05 – Fed by Blue and the Hope in the Water Docuseries
 09:00 – The Power of Celebrity Advocates: David E. Kelly & Martha Stewart
11:35 – Breaking the Stigma: The Truth About Farm-Raised Seafood
 14:10 – Innovation Spotlight: Farming Shrimp in Minnesota Dairy Barns
 16:45 – Leadership Lesson: Using Storytelling to mobilize funding and action
22:15 – Finding Inspiration and Defining Legacy
 24:58 – What's Next & The Blue Food Cookbook

    About the Guest Jennifer Bushman is an award-winning chef, cookbook author, consultant, and storyteller working at the intersection of food, sustainability, and ocean health. A multiple James Beard Award nominee and Emmy nominee, Jennifer is the co-founder of Fed by Blue, a nonprofit dedicated to advancing sustainable blue foods and aquaculture. She is also the creator and producer of the PBS docuseries Hope in the Water, spotlighting the water farmers, fishers, and scientists driving real solutions to restore our oceans and feed the world. Jennifer serves on the Board of Directors of The Marine Mammal Center and believes innovation, education, and hope are essential to solving the ocean crisis.  Website: www.jenniferbushman.com
  LinkedIn: https://www.linkedin.com/in/jennifer-bushman-86782212/
  Instagram: https://www.instagram.com/jen_bushman

    About the Host – Lyndsay Dowd is a Speaker, Founder, Author, Coach, Podcast Host—and unapologetic Disruptor. With 30 years of leadership experience, including 23 at IBM, she's built and led high-performing teams that consistently delivered results. She also served as a Guest Lecturer at Harvard University, sharing her insights on modern leadership and culture transformation. 

 As the founder of Heartbeat for Hire, Lyndsay helps companies ditch toxic leadership and build irresistible cultures that drive performance, retention, and impact. She's been featured in Fortune Magazine, HR.com, ABC, NBC, FOX, CBS, and over 100 podcasts. 

   Lyndsay is a two-time best selling author of Top Down Culture and Voices of Women, and the host of the globally ranked and 2X awarded Heartbeat for Hire podcast—sitting in the top 2.5% worldwide. She is also the host of a weekly live show called THE LEADERSHIP LOUNGE. Lyndsay is a frequent speaker, moderator, and guest, known for her candor, humor, and ability to spark action.
    Official Brand Partner: https://MyDeals.Page/19c3 
 To my loyal listeners - I love luxury and I love a great deal. 
 If you are looking for an amazing gift or a way to treat yourself, Go to https://cozyearth.com/ and use the code LEADWITHHEART and get 41% off. It's the deepest discount you will find anywhere and I get commission too! This brand has been on Oprah's Favorite Things 9 times!! Happy Shopping! 

    Connect with Lyndsay Dowd:  Website: https://heartbeatforhire.com
  LinkedIn: https://www.linkedin.com/in/lyndsaydowdh4h/ 
  Instagram: https://www.instagram.com/lyndsaydowdh4h/ 
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   #JenniferBushman #FedByBlue #BlueFoods #FutureOfFood #SustainableSeafood #OceanHealth #Aquaculture #FoodSystems #EnvironmentalLeadership #HopeInTheWater #SustainableEating #ClimateSolutions

In plain sight, in a modern city, a colleague offers to drive you home after work. How would you respond? One woman in Kazakhstan accepted the lift only to find herself kidnapped or ‘stolen' as a bride. She got away, rescued by the police, but for many Kazakh women kidnap leads to marriage. Human Rights lawyer Khalida Azhigulova reckons that thousands of women are forced into marriage each year in Kazakhstan, including many who are abducted. Some women even find that a wedding has already been arranged by the time a kidnapper gets her home. Now, after 20 years of campaigning by Khalida and other activists, legislators have passed a law making forced marriage a crime.Monica Whitlock and Roza Kudabayeva travel to Kazakhstan to meet women who've been kidnapped, and hearing about the intense pressures that make them feel obliged to marry their abductors. Women like Gulbala who endured 20 years of marriage with her kidnapper and is now making a new life for herself. And Klara who is crystal clear that it's time for a change. All her children will marry in the proper way, she says, because no one should be forced into marriage.Bride stealing is a problem not only in Kazakhstan, but in many other parts of Central Asia and the Caucasus. It's often defended as ‘tradition' rooted in the Kazakh's nomadic past. Nonsense, says Khalida. ‘Kazakh girls in the nomadic community were raised as warriors. They were taught to ride a horse, how to gallop, how to use arms and how to fight. She would not let anyone kidnap her'.Produced by Monica Whitlock and Rose Kudabayeva. Studio Mix by James Beard. Production Coordinator: Katie Morrison Editor: Penny Murphy

This month on Unpacked, we're diving into Afar's just-released Where to Go list—but this year's picks are different. In 2026, we want to lessen the burden on overtouristed destinations and expand visitation to other parts of the world. Our editors carefully selected 24 emerging regions and overlooked locales that will inspire your next great adventure. For Birmingham, that means discovering what Alabama's second-largest city really offers—especially its quietly stellar food scene that's been racking up James Beard nominations. In this episode, host Aislyn Greene talks with Jenny Adams, a travel writer and Birmingham native now based in New Orleans. Jenny shares why this "big fish in a small pond" city deserves a second look—from its fourth-largest concentration of barbecue restaurants in America to Alabama white sauce, a downtown transformed by Railroad Park, and vintage shopping that rivals anywhere in the South. She also makes a case for an Alabama road trip, from Muscle Shoals to the Gulf Coast beaches. Plan Your Birmingham Getaway (First, explore our Alabama travel guide.) Stay —Book a room at The Elyton, a historic downtown hotel —Try The Painted Lady, a new boutique hotel in the city center Eat and Drink —Start your morning at Continental Bakery in English Village for old-world European pastries —Get a sandwich at The Garage Café, a collection of 1920s car garages with a courtyard bar where everything—including the furniture—is for sale —Try Birmingham barbecue at SAW's BBQ or Jim 'N Nick's, and don't skip the Alabama white sauce—a tangy, mayo-based condiment invented in Decatur —For Gulf seafood and oysters, head to Bayonet, a new raw bar —Sip fancy cocktails at Adios, a Mexican bar and James Beard semifinalist —For a bucket-list dive bar experience, go to The Nick for cheap domestics and live grunge bands See and Do —Walk or bike Railroad Park, a linear park built on former blighted railroad tracks —Tour Sloss Furnaces, the historic ironworks that defined Birmingham's industrial past —Visit the 16th Street Baptist Church and the Birmingham Civil Rights Institute to engage with the city's essential history —Catch a show at one of three restored historic theaters: The Alabama, The Carver, or The Lyric Shop —Browse Pepper Place, a collection of old brick warehouses with permanent shops and a Saturday farmers market —Find vintage treasures at Devore, with pieces spanning the Victorian era to the 1970s —Pick up artisan Alabama goods at Stone Hollow Farms (pickles, ginger syrups, cast iron cookware) and Design Supply (Southern artists and large-scale art) —Visit Shoppe, a garden store with a charming general store next door where you can eat a BLT while browsing tablecloths and vintage spoons Resources • Follow Jenny's work on Instagram • Visit Jenny's website • Explore all 24 destinations on Afar's Where to Go in 2026 list • Follow us on Instagram: @afarmedia Listen to All the Episodes in our Where to Go 2026 Series E1: T⁠⁠⁠⁠his Island in the Bahamas Promises Pink Sand, Historic Hideaways, and Perfect Solitude ⁠⁠⁠⁠ E2: ⁠⁠⁠⁠Why Peru's Second City Might Be Its Best-Kept Secret⁠⁠⁠ E3: ⁠⁠⁠The New 170-Mile Hiking Network Connecting Stockholm's Dreamy Archipelago⁠⁠⁠ E4: ⁠Route 66 Turns 100—and Albuquerque Is Ready to Celebrate ⁠ E5: Why Morocco's Chill Capital Deserves Your Attention E6: Three Hours From Nashville, the South's Next Great Food Capital Is Waiting (this one!) Stay Connected Sign up for our podcast newsletter, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Behind the Mic⁠⁠⁠⁠⁠, where we share upcoming news and behind-the-scenes details of each episode.  Explore our other podcasts, ⁠⁠View From Afar⁠⁠, about the people and companies shaping the future of travel, and⁠⁠ ⁠Travel Tales⁠⁠⁠⁠⁠, which celebrates first-person narratives about the way travel changes us. Unpacked by Afar is part of⁠⁠ ⁠⁠⁠Airwave Media⁠⁠⁠⁠⁠'s podcast network. Please contact ⁠⁠⁠advertising@airwavemedia.com⁠⁠⁠ if you would like to advertise on our podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

What if everything you've been told about alcohol and health is wrong—or at least incomplete?In this episode, we sit down with Dr. Laura Catena, a Harvard and Stanford-educated physician and fourth-generation vintner behind Argentina's legendary Catena Zapata. As the driving force behind the 'In Defense of Wine' campaign, Dr. Catena is not here to tell you that wine is a miracle cure—she's here to cut through the noise and present what peer-reviewed science actually says about moderate alcohol consumption.Dr. Catena believes the current conversation around alcohol and health has veered away from accurate science, reduced to oversimplified headlines that ignore nuance. She walks us through two landmark reports—one from the U.S. National Academy of Sciences and another from the American Heart Association—that challenge the prevailing black-and-white narratives. These aren't studies cherry-picked to support the wine industry; they're comprehensive reviews that acknowledge both the potential benefits and real risks of alcohol consumption.In this episode we discover what moderation actually mean? We explore the breaking research on wine and health, but we also zoom out to examine the larger picture: the undeniable dangers of smoking, the rapid rise of weight loss drugs and cannabis, and how industrialization and processed foods have fundamentally reshaped both what we consume and our overall health. Dr. Catena argues that informed decision-making requires understanding the full spectrum of evidence—not just the parts that fit a particular narrative.Whether you're a wine lover, a health enthusiast, or simply someone trying to make sense of conflicting headlines, this conversation offers a refreshing perspective grounded in science, context, and honesty. To find out more about Dr Laura Catena's In Defense of Wine Campaign, you can visit her official website here: In Defense of Wine and watch her informative YouTube video here: Wine & Health by Dr. Laura CatenaResearch Papers and Insights Discussed:NASEM report and the American Heart Association's review.Ozempic Curbs Drinking—So What Does That Mean for the Alcohol Industry? | SevenFifty Daily This episode was brought to life by the exceptional writing of the talented Rachael Mamane, a James Beard-nominated author and culinary researcher. Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.chinaPodcast available on iTunes, Spotify , online or wherever you listen to your episodes! Subscribe to Bottled in China to follow the journey!Check out our new website & find out more at https://www.thebottledshow.com

David Wondrich is one of the few people in the world of spirits and cocktails that truly needs no introduction. The James Beard and Spirited Award-winning author of Imbibe!, Punch, and The Oxford Companion to Spirits and Cocktails is back with a new book, The Comic Book History of the Cocktail. He sits down with the band to talk about breaking new ground in the world of cocktail history, picking the right collaborator for a work of this size and answering the age old question that eats at all of us: Cocktails… what are they for?PLUS, Jimmy's Corner, a hidden gem in Times Square, is in danger of closing. Greg, Sother and Damon discuss why it's so hard to get a decent drink in that part of the world (for less than forty dollars) and what losing a storied institution like this would mean for the theatre district, and for New York City.Follow David at @splificatorLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on bigcitysmalltown, we sit down with Chef Nicola Blaque, the force behind San Antonio's only Michelin-recognized Jamaican restaurant, The Jerk Shack. Chef Nicola shares her journey from immigrating to the U.S. as a child, navigating life in New England, and serving in the Army through three tours, to eventually reclaiming and expressing her Jamaican heritage through food in San Antonio.Host Cory Ames joins Nicola in the restaurant to discuss how her identity, family, and military experiences have shaped her work—along with the challenges of introducing authentic Caribbean cuisine to the city. They examine the evolution of San Antonio's food culture, its openness to new flavors, and the collaborative spirit found among local chefs.Topics include:• Bridging cultures and reclaiming identity through food• The transition from military service to entrepreneurship• The realities of building a restaurant in San Antonio—including obstacles, opportunity, and community support• The role of local chef collaboration in fostering a diverse food ecosystem• Reflections on parenthood, legacy, and the future for Black and Caribbean cuisine in TexasThe episode offers a candid look at Chef Nicola's path, the resilience needed to thrive in an ever-changing city, and what the next chapter might hold for San Antonio's culinary landscape.RECOMMENDED NEXT LISTEN:▶️ #83. Chris Cullum and San Antonio's Culinary Legacy – Discover how Chris Cullum, chef-owner of Cullum's Attaboy and James Beard finalist, draws on family heritage and jazz roots to shape San Antonio's vibrant dining scene. Host Bob Rivard explores the challenges of sustaining culinary innovation while honoring tradition—perfect for listeners inspired by Chef Nicola Blaque's journey of identity and authenticity.-- -- CONNECT

Host Richie Tevlin and Co-Host Dave Argust of Beermill WC talk with Danny Childs, James Beard Award-winning author of Slow Drinks. Danny is a trained ethnobotanist, mixologist, and former bartender at The Farm & Fisherman Tavern. His book Slow Drinks focuses on creating seasonal, foraged, and fermented beverages using ingredients sourced from local ecosystems. Through his work, Danny has become a national voice in the slow beverage movement, which emphasizes sustainability, biodiversity, and a deeper connection to place through drink.   @slowdrinks Link for "Slow Drinks" Book https://www.slowdrinks.co/ _____________________________________________ THANK YOU TO OUR SPONSOR:   The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Email: pmcdonald@paddymaccpa.com 267-566-4077 - Patrick McDonald - Licensed CPA _______________________________________ EPISODE NOTES: Mentioned Breweries Tonewood Brewing - Barrington, NJ Forest & Main Brewing - Epi 17 - Ambler, PA The Seed: A Living Beer Project - Atlantic City, NJ Mentioned People Dave Argust - ⁠Epi 23⁠ - Sales Manager of BeerMill WC Mike Nuhn - Head Brewer at Tonewood Dan Endicott - Epi 17 - Owner of Forest & Main Brewing Eli Facchinei - Brewmaster & Owner of Tonewood Chris Mecca - Builder of Tonewood Brewing Anthony Bourdain - World Renown Chef Jenn Hall - Writer for Edible Jersey Katie Childs - Florist & Designer Teresa Ann Politano - Writer for Edible Jersey Jonah Straus  - Literary Agent Jenny Wagner - Editor Carlo Petrini - Founder of Slow Foods Movement Alice Waters - Chef & Food Activist Jeff Quattrone - Author William Woys Weaver - Author Jimmy Nardello - Farmer of the Nardello Pepper Jimmy Hand - Author Emma Janson - Author Bart Sasso - Author Don Matteo - Mezcal Producer Niko Diaz - @Crafty Bartender  Mentioned Businesses Beermill WC - Epi 23 - Beer Distributor  Farm & Fisherman Tavern - Cherry Hill, NJ Urban Roots Farm - Local Farm Plowshare Farm - Local Farm Campari - Alcohol Producer Edible Jersey - Digital Food Magazine  Catherine Rooney's Irish Pub & Restaurant - Wilmington, DE Death & Co - Cocktail Book Hardie Grant - Book Publisher Slow Foods - Organic Food Movement Wm. Mulherin's Sons - Restaurant & Hotel Almanac - Japanese-American Cocktail Bar La Jefa - Mexican Restaurant & Bar What We Drank? Slow Saison Vol 2 Saison | 5.8%  Tonewood Brewing _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

Gabrielle Hamilton's father always told his five kids they had to do something practical with their lives and whatever they did, they had to be excellent at it. Mediocrity was a family sin. In 1999 Hamilton opened Prune, a 30-seat restaurant in the East Village, to rave reviews. She was honored with a James Beard award for Best Chef in New York City in 2011, followed by Outstanding Chef in 2018. Hamilton was also featured on the PBS series The Mind of a Chef. She realized her dream of becoming a writer with her best-selling memoir Blood, Bones and Butter. Now, she's got a new book called Next of Kin. We talk about dysfunctional families and the pressures of life both inside and outside the kitchen. "Now What?" is produced with the help of Steve Zimmer, Lucy Little and Jackie Schwartz. Audio production is by Nick Ciavatta.

Press secretary Karoline Leavitt isn't supporting her nephew's mother, a Brazilian woman detained by ICE. We talk to BU journalism's Brian McGrory about that, and why CNN has become the unwanted stepchild in the new Netflix-Warner Brothers deal. If a new state proposal takes hold it would allow sewage to be dumped into the Charles and Mystic Rivers indefinitely, backsliding on decades of progress to end the practice. We talk to Emily Norton and Patrick Herron from the Charles and Mystic River watershed associations. James Beard award-winning cookbook author Dorie Greenspan joins us to talk about her latest book: “Dorie's Anytime Cakes" and why everyone should always have a cake on the kitchen counter.We check in with GBH reporter Sarah Betancourt and Project Citizenship's Gail Breslow on ICE's latest cruelty: targeting immigrants on the cusp of citizenship at their swearing-in ceremony at Faneuil Hall. Tufts' food policy analyst Corby Kummer on the latest threats to SNAP: withholding benefits from blue states like Massachusetts over immigration data. Plus, why it might be the wrong (or right) week to quit caffeine.And we take your calls and texts on whether you believe in astrology. 

Food has the power to comfort us, connect us to our roots and preserve our culture. When coming to a new country, immigrants leave much behind. But one thing many people carry with them to start life in a new place are their family's recipes.MPR News guest host Kelly Gordon talks with a cookbook author and a chef from Mexico about the dishes and stories that tie us to the people — and places — we're from.Guests: Lee Svitak Dean was the longtime food editor at The Minnesota Star Tribune. She's co-author of “Kitchens of Hope: Immigrants Share Stories of Resilience and Recipes from Home.” She is also author of “Come One, Come All: Easy Entertaining with Seasonal Menus” and co-author of “The Ultimate Minnesota Cookie Book.” Gustavo Romero is co-owner with his wife Kate of Nixta, a tortilleria in northeast Minneapolis where they make tortillas using traditional methods and heirloom corn. They expanded next door to open the restaurant, Oro by Nixta, which was a finalist for a James Beard award and named one of the 20 Best New Restaurants of 2024 by Bon Appetit.  

Milk Bar founder Christina Tosi didn't set out to become a dessert icon. She just knew that if there was one thing she'd like to do every day for the rest of her life, it was baking cookies. That instinct led her from the world of New York City fine dining to the early days of Momofuku, where David Chang pushed Christina to pursue her passion for baking. Since then, Milk Bar has become synonymous with cereal milk ice cream and compost cookies, and Christina herself has won two James Beard awards, written numerous cookbooks, and turned Milk Bar into a cultural phenomenon. In this episode, recorded live at the Charter Workplace Summit in NYC, Christina shares the ingredients behind Milk Bar's success: a strong work ethic inherited from her parents, a sense of childlike wonder that she's never lost sight of, and a soundtrack – from Bob Marley to LCD Soundsystem – that reminds her to lose herself, find herself, and keep creating. Here are her songs: The Beatles, “A Hard Day's Night” Alanis Morissette, “You Oughta Know” Bob Marley and the Wailers, “Waiting in Vain” LCD Soundsystem, “Daft Punk Is Playing at My House” Listen to Christina Tosi's ⁠full playlist on Spotify⁠. Find the transcript of this episode at ⁠lifeinsevensongs⁠.com. Thoughts? Guest suggestions? Email us at ⁠lifeinsevensongs@sfstandard.com⁠.

This week's guest is an icon, a chef's chef, and a tireless culinary educator -- it's not hyperbole to suggest that the entirety of food media as we know it, a food media that respects food and the process of making it as a skill to be fostered and shared, is in his profound debt. Raised in his parents' restaurant near Lyon, Jacques Pépin went from unpaid apprentice and presidential chef for Charles de Gaulle to redefining American cooking after moving to New York in 1959, even turning down an offer to become John F. Kennedy's White House chef to learn the science and scale of food at Howard Johnson's. His landmark books La Technique and La Méthode, followed by decades of PBS series from The Complete Pépin to Julia & Jacques Cooking at Home, made rigorous French technique approachable for home cooks everywhere. Now he's channeling that lifetime of craft into the Jacques Pépin Foundation, which supports community kitchens and culinary job training for people facing barriers to employment -- all while celebrating his 90th birthday with 90 dinners across the country. He calls into the Joiners studio from his home in Connecticut to chew the fat with the boys in a conversation that spans seven-day-a-week apprenticeships in postwar France to dinner parties with Julia Child and James Beard -- including who actually did the dishes. 

We start the show by getting your reactions to the Senate Democrats who agreed to help Republicans re-open the government. President Trump just gave a pardon to former Mr. Four Seasons Landscaping himself, Rudy Giuliani – along with dozens others – for charges related to trying to overthrow the free and fair 2020 election. We discuss that and more with Brian McGrory, former editor of the Boston Globe and current head of Journalism at Boston University. As the senate makes progress on ending the shutdown, it's still not totally clear when SNAP recipients can expect the return of food assistance. Food policy analyst Corby Kummer explains. Boston Medical Center's Dr. Katherine Gergen Barnett joins with Tamika Jackson, CEO of The Beautiful Way Foundation, to talk racial equity in clinical trials. Ken Oringer is a James Beard-winning chef behind restaurants like Torro and Uni. He's launched a brand-new pasta venture centered around good food and helping employ people with autism, called Chitarra Pastaria. He joins along with team members Miles Mazzotta and Julia Agostino. Then we open the phone lines to talk about decluttering techniques. 

Minnesota may be a long way from the ocean, but we have great seafood options.So, how can we choose and prepare seafood that's delicious and climate sustainable?A new cookbook called “The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future” has some ideas.Minnesota native and four-time James Beard award-winning chef Andrew Zimmern co-wrote the book with seafood expert Barton Seaver.Zimmern shared tips and recipe ideas with Climate Cast host Paul Huttner.Click play on the audio player above to listen to this episode or subscribe to the Climate Cast podcast.

Erika Council, a chef, author, and the owner of Atlanta's wildly popular Bomb Biscuit Company, stopped by the Southern Living offices to do this interview in person. She grew up in Durham, North Carolina, though she spent plenty of time down the road in Goldsboro, where her grandmother ran the church kitchen like a five-star restaurant, even as she raised funds for civil rights. Erika's talent runs deep on both sides of her family tree. Her paternal grandmother, Mildred Council—better known as Mama Dip—ran a legendary restaurant in Chapel Hill for more than 50 years, feeding everyone from college kids to Presidents. For a long time, Erika wasn't sure she wanted to follow the same path, but of course, life had other plans. A few cooking side gigs turned into pop-ups, and those turned into a thriving breakfast business. She's now a James Beard nominee and the author of Still We Rise: A Love Letter to the Southern Biscuit. Sid talks to Erika about her family's legacy, the lessons baked into her journey, and how a simple biscuit can tell a much bigger story. For more info visit: southernliving.com/biscuitsandjam Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer & Editor/Producer Jeremiah Lee McVay - Producer Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode is from April of 2025: 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 made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

For 20 years, the Emmy- and James Beard-award winning show “Check, Please! Bay Area” has brought together local diners to kibbitz about their favorite restaurants. The concept is simple: three locals each recommend a restaurant, everyone tries the places out, and they meet for a spirited conversation about what they liked, what they loved, and what they could do without. The restaurants reviewed range from mom and pop shops to Michelin-award winning, but one thing they all have in common is at least one passionate fan. “Check, Please! Bay Area” host Leslie Sbrocco and producer Lori Halloran join us to talk about the imprint the show has made on local dining over the last two decades. Guests: Leslie Sbrocco, host, "Check Please! Bay Area" Lori Halloran, series producer, "Check Please! Bay Area" Gypsy Love, artist and former "Check Please! Bay Area" guest Learn more about your ad choices. Visit megaphone.fm/adchoices

Boston Globe travel writer Christopher Muther talks about the impact of the government shutdown on air travel, why international tourists are skipping the U.S. and therapy dogs at Logan airport.Kelly Beatty from Sky & Telescope on a “Boston Henge” phenomenon in Back Bay, the Smithsonian's plans to get the Discovery shuttle to Texas and an asteroid that's maybe headed for the moon in 2032. Gabrielle Hamilton is the James Beard-winning chef behind the New York restaurant Prune, and author of “Blood, Bones & Butter.” She joins to talk about her latest, a memoir called “Next of Kin,” ahead of an appearance tonight at Harvard Book Store. Jody Adams and Aidan McGee are the chefs behind La Padrona and McGonagle's Pub, two Boston restaurants recognized in the New York Times' list of the 50 best restaurants across America. They talk about their food and what this good press means for their business. 

Chef and James Beard–nominated baker Kareem “Mr. Bake” Queeman joins Jaymee to share the story behind his iconic banana pudding and the Harlem roots that shaped his nostalgic, heartfelt desserts. He opens up about using baking as both therapy and storytelling, and what it meant to make history as the first Black man nominated in the Pastry Chef/Baker category. Next Kareem reflects on his Food Network journey, from sharing his story on Dig In With to competing on Beat Bobby Flay. Plus the lessons, laughs, and dance breaks along the way. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Kareem Queemen on Instagram: HERE Learn More about Dig in With : HERE Hosted on Acast. See acast.com/privacy for more information.

This show was recorded on location at the Southern Smoke Festival in Houston,  October 2025Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons. In 2018, they opened their special neighborhood spot Don Angie. Angie and Scott garnered a nomination for Best Chef: New York City and New York State by the James Beard Foundation in both 2019 and 2020, respectively, and Outstanding Chef 2022. Don Angie was also awarded a Michelin star in 2021 and 2022. In 2024, they opened their second restaurant San Sabino.Lucas McKinney moved to Houston in 2018 to work under James Beard Award-winning chef Chris Shepherd with Underbelly Hospitality. A proud steward of Gulf Coast ingredients and an ardent supporter of agriculture and aquaculture, working with local purveyors, farmers and conservationists.He is the Executive Chef at Josephine's Gulf Coast Tradition in Midtown Houston. Felipe Riccio & Austin WaiterFelipe  With a mother of Spanish heritage and father from Naples, Italy, Mexico native Felipe Riccio moved to Houston as a teenager and began working in kitchens as a high schooler. He has staged in Italy and New York.Riccio moved back to America to join Goodnight Hospitality as chef/partner, for restaurants Rosie Cannonball and March, which was named a 2021 Best New Restaurant by Esquire. In 2022, Riccio was a semifinalist for the James Beard Foundation Award for Best: Chef Texas. Austin After attending CIA he started as a line cook at Houston's Tony's and rose until he attained Executive Chef in 2017. He joined Goodnight Hospitality in January 2022 as Executive Chef and Partner for their highly anticipated restaurant, The Marigold Club.Chris ShepherdAfter nearly a decade working in the city's high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston's uncelebrated cultures. Chris has been honored with a James Beard Award for Best Chef: Southwest and two James Beard nominations for Underbelly. Along with his team, he runs the Southern Smoke Festival. Infohttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ 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

Hannah Selinger is a James Beard-nominated lifestyle writer and journalist based in Massachusetts. Hannah attended the French Culinary Institute and started working in the restaurants around 2002 in NYC. She worked for some very big names, such as David Chang. In addition to promoting her new book, a memoir titled Cellar Rat: My Life in the Restaurant Underbelly, she is also promoting restaurant workers' rights in the modern age.  Hannah asked that you use this link to purchase her book. Come hang with Hannah and me on 10/20/25 at 11 AM EST: https://zoom.us/j/6508205412 Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: US Foods®. Make running your foodservice operation easier and more efficient with solutions from US Foods®. Utilize a suite of digital tools, like the all-in-one foodservice app MOXē®, and enjoy exclusive access to quality Exclusive Brands products. Learn how partnering with US Foods helps you get more out of your business by visiting www.usfoods.com/expectmore   Restaurant Systems Pro - 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.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Website: https://www.hannahselinger.net/ Get her book here! Thanks for listening! Rate the podcast, subscribe, and share! 

James Beard winner Chris Shepherd pulls up to Unglossy with Bun B, Jeffrey Sledge, and Tom Frank to talk real kitchen life—no foam, all flame. He traces the glide path from Tulsa dishwasher to Houston icon, why cooking clicked when school didn't, and how using all five senses beats any recipe card. We dig into Underbelly's whole-animal, write-the-menu-daily chaos; the gloriously unhinged One Fifth experiment (five concepts in five years); and the way Houston's Vietnamese community reshaped Gulf flavors—from crawfish boils to kimchi on a “Chinese-Korean” menu. Bun and Chris revisit the night they wrote wine notes together (“that tastes red” is canon now), we adjudicate the great gravy debate (brown on almost everything; white strictly for chicken-fried), and Chris breaks down how Eat Like a Local can take a chicken-fried steak from 50 orders a week to 400. Most importantly, we go deep on Southern Smoke—emergency aid, mental-health care, real safety nets for hospitality workers—and how you can help. Come hungry, leave useful.