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Annual awards presented for excellence in cuisine, culinary writing, and culinary education in the US

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Kill The Bottle
Celebrity Chef Richard Blais

Kill The Bottle

Play Episode Listen Later Jan 19, 2022 86:01


Celebrity Chef Richard Blais joins the gang. We get an in-depth look behind the scenes on his new hit show "Next Level Chef" on Fox.  . Megan gets the nervous shakes to meet one of her favorite chefs while  Richard calls Eddie "The nicest guy he's ever met." On the record. Richard convinces Eddie to join "Cameo."   We find out IF Richard would rather win an Emmy, Michelin Star, or a James Beard Award.Theme music by " The Zetas" produced by Ethan Carlson and Omar Tavarez

Staring at the World with BoDeans’ Kurt Neumann
Culture Part 2, with Andrew Zimmern, An Emmy-Winning TV Personality, Producer, Chef, Writer, and Teacher

Staring at the World with BoDeans’ Kurt Neumann

Play Episode Listen Later Jan 12, 2022 35:05


It's part two of our episode with Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and UN World Food Program Goodwill Ambassador, Andrew Zimmern. Zimmern is regarded as one of the most knowledgeable personalities in the food world. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with the MSNBC series What's Eating America. His latest series, Family Dinner, is currently streaming on Discovery+ and will air on Chip & Joanna Gaines' forthcoming Magnolia Network in 2022. A Taste of the Good—and Bad— Life Andrew knew from a young age he wanted a career in food. After attending The Dalton School and Vassar College, he cooked in New York City restaurants for Anne Rosenzweig, Joachim Splichal and Thomas Keller, amongst others. Andrew helped open and run a dozen restaurants, and at the same time was also an addict spiraling out of control. After a year spent living on the streets, an intervention by close friends brought him to the Hazelden Foundation in Minnesota. In 2020, Andrew was nominated for a Daytime Emmy Award for Outstanding Host. He has won James Beard awards for “TV Food Personality” (2010), “TV Program on Location” (2012), and “Outstanding Personality/Host” (2013 and 2017). In 2021, the annual Taste Awards created a new special achievement award, The Andrew Zimmern Discovery Award, that honors his mission to discover new cultures and flavors. Andrew was one of the inaugural honorees. In 2016, Andrew was named one of “America's 50 Most Powerful People in Food” by The Daily Meal, one of the “30 Most Influential People in Food” by Adweek and as one of Fast Company's “Most Creative People in Business.” In 2017, Andrew won the award for Best Host at the Cynopsis TV Awards. According to Eater, “Zimmern knows more about the foods of the world and the history of modern gastronomy than anyone else in our solar system. He's a walking, talking food encyclopedia, and a true omnivore.” Andrew has appeared as a contestant on Iron Chef, and as a guest judge on episodes of Chopped, Top Chef Masters, Iron Chef and Top Chef. In 2016, he co-starred as a mentor for Season 2 of Food Network's All-Star Academy. Follow the podcast on: Apple: https://rb.gy/lnef9x Spotify: https://rb.gy/d9mdil YouTube: https://rb.gy/bqqidf Stitcher: https://rb.gy/p9y4w8 Android: https://rb.gy/05jxnj  

3 Takeaways
The Transforming Power of Hospitality in Business: Setting the Table with Union Square Hospitality Group Founder & CEO Danny Meyer

3 Takeaways

Play Episode Listen Later Jan 11, 2022 32:51


Danny Meyer shares how to deliver outstanding hospitality, how he thinks restaurants will be different post pandemic and what continues to get him excited each day.Danny is the founder and CEO of Union Square Hospitality Group, which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, Shake Shack, The Modern, Maialino, and many more. Danny and USHG's restaurants have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur, several three Michelin stars, and a Julia Child Award. He has also been recognized by Who's Who of Food and Beverage in America and TIME 100 “Most Influential People”. ”You may think, as I once did, that I'm primarily in the business of serving good food. Actually, though, food is secondary to something that matters even more. In the end, what's most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. It's that simple, and it's that hard.”This podcast is available on all major podcast streaming platforms. Did you enjoy this episode? Consider leaving a review on Apple Podcasts. Receive updates on upcoming guests and more in our weekly e-mail newsletter. Subscribe today at www.3takeaways.com. 

RESTAURANT STRATEGY
INTERVIEW with Bret Csencsitz, Owner of the Relaunched Gotham Restaurant

RESTAURANT STRATEGY

Play Episode Listen Later Jan 10, 2022 75:27


#148 - INTERVIEW with Bret Csencsitz, Owner of the Relaunched Gotham Restaurant ***** Register for my FREE webinar on January 24 and 25 all about the Two Secrets to Restaurant Profitability : https://www.restaurantstrategypodcast.com/webinar ***** This week's episode is brought to you by: VIRTUAL RESTAURANT GROUP They offer innovative, turnkey delivery-only brands that you're able to easily operate out of your existing restaurant with very little disruption to your current operation. Onboarding is super easy, with recipe guides, and step-by-step training for you and your staff. Visit the link below and use the promo code CHIP2021 to get started. That link is in the show notes VISIT: https://www.virtualrestaurantgroup.com/chip ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month. VISIT: https://popmenu.com/restaurantstrategy ***** Gotham opened in 1984 and heralded in a new era in American dining. It has a Michelin star, multiple James Beard Awards, and more 3-star reviews in The New York Times than any other restaurant in history (6 total). The restaurant was an institution here in New York City until the pandemic abruptly forced it closed in March 2020. After more than 36 years, the original owners decided to walk away. But Managing Partner, Bret Csencsitz decided to pick up the baton. He spent the last 2 years planning its rebirth and it has risen like the phoenix. Same address, same layout, but a whole new feel. Vibrant art populates the place, and interesting new spaces make it feel brand new. On this week's episode I talk to him about opening a restaurant in the current climate, and how exactly you begin to think about relaunching a brand as beloved as Gotham. ***** Register for my FREE webinar on January 24 and 25 all about the Two Secrets to Restaurant Profitability : https://www.restaurantstrategypodcast.com/webinar

Staring at the World with BoDeans’ Kurt Neumann
Culture with Andrew Zimmern, An Emmy-Winning TV Personality, Producer, Chef, Writer, and Teacher

Staring at the World with BoDeans’ Kurt Neumann

Play Episode Listen Later Jan 5, 2022 35:40


An Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is regarded as one of the most knowledgeable personalities in the food world. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with the MSNBC series What's Eating America. His latest series, Family Dinner, is currently streaming on Discovery+ and will air on Chip & Joanna Gaines' forthcoming Magnolia Network in 2022. A Taste of the Good—and Bad— Life Andrew knew from a young age he wanted a career in food. After attending The Dalton School and Vassar College, he cooked in New York City restaurants for Anne Rosenzweig, Joachim Splichal and Thomas Keller, amongst others. Andrew helped open and run a dozen restaurants, and at the same time was also an addict spiraling out of control. After a year spent living on the streets, an intervention by close friends brought him to the Hazelden Foundation in Minnesota. In 2020, Andrew was nominated for a Daytime Emmy Award for Outstanding Host. He has won James Beard awards for “TV Food Personality” (2010), “TV Program on Location” (2012), and “Outstanding Personality/Host” (2013 and 2017). In 2021, the annual Taste Awards created a new special achievement award, The Andrew Zimmern Discovery Award, that honors his mission to discover new cultures and flavors. Andrew was one of the inaugural honorees. In 2016, Andrew was named one of “America's 50 Most Powerful People in Food” by The Daily Meal, one of the “30 Most Influential People in Food” by Adweek and as one of Fast Company's “Most Creative People in Business.” In 2017, Andrew won the award for Best Host at the Cynopsis TV Awards. According to Eater, “Zimmern knows more about the foods of the world and the history of modern gastronomy than anyone else in our solar system. He's a walking, talking food encyclopedia, and a true omnivore.” Andrew has appeared as a contestant on Iron Chef, and as a guest judge on episodes of Chopped, Top Chef Masters, Iron Chef and Top Chef. In 2016, he co-starred as a mentor for Season 2 of Food Network's All-Star Academy. Follow the podcast on: Apple: https://rb.gy/lnef9x Spotify: https://rb.gy/d9mdil YouTube: https://rb.gy/bqqidf Stitcher: https://rb.gy/p9y4w8 Android: https://rb.gy/05jxnj  

Boston Public Radio Podcast
BPR Full Show: Joanne Chang, Christopher Kimball, Bren Smith and other chefs

Boston Public Radio Podcast

Play Episode Listen Later Dec 31, 2021 164:54


In the last episode of Boston Public Radio in 2021, we're bringing you some of our favorite chefs from recent months. Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard Award–winning pastry chef. Bren Smith shares different ways to eat kelp in his book “Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change.” Smith is a former commercial fisherman and executive director of the non-profit GreenWave, focused on regenerative farming in water ecosystems. Jacques Pépin and Shorey Wesen discuss cooking together as grandfather and granddaughter as part of their latest collaboration, the cookbook “A Grandfather's Lessons: In the Kitchen with Shorey.” Pépin is a chef, author and PBS contributor. Wesen is his granddaughter and cookbook collaborator. Dolores Huerta talks about why her work as a labor leader for farm workers' rights remains as relevant today as it was in the 1960s, and about coining the phrase “Sí, se puede.” Huerta is an activist and co-founder of the National Farmworkers Association alongside Cesar Chaves. Nathan Myhrvold dives into the world of bread baking with his latest cookbook, a 50 pound, six-volume series titled “Modernist Bread, The Art and Science.” Myhrvold is a Microsoft executive turned experimental chef and founder of The Cooking Lab. Marcus Samuelsson highlights Ethiopian, Swedish and other international cuisines in talking about his PBS show “No Passport Required.” Samuelsson is a global restaurateur, chef and TV host. Andrew Li and Irene Li share food and tips from their latest cookbook, which they wrote with their sister Margaret Li: “Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.” Andrew Li and Irene Li are co-founders of the restaurant Mei Mei, along with their sister Margaret Li. Christopher Kimball previews his latest Milk Street cookbook, “Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine.” Kimball is the founder of Milk Street, a food media company which produces Christopher Kimball's Milk Street Magazine. He's also the host of Milk Street Radio and Milk Street TV.

Chicago's Afternoon News with Steve Bertrand
Stay-at-home New Year's Eve party tips

Chicago's Afternoon News with Steve Bertrand

Play Episode Listen Later Dec 31, 2021


James Beard Award-winning wine pro Belinda Chang joins Matt Bubala on Chicago’s Afternoon News to talk about ways to celebrate New Year’s Eve while maintaining social distancing. She highlights using miniature sparking wine bottles and charcuterie boards to help enhance the celebration without overspending.

The afikra Podcast
SAMI TAMIMI | Palestinian Cuisine | Matbakh

The afikra Podcast

Play Episode Listen Later Dec 30, 2021 25:23


In this Matbakh event, we talked to Sami Tamimi about his career as a Palestinian cook in London. Sami had won several awards such as International Award and the Best Cookbook, James Beard Award, Cookery Book Award, and Dun Gifford Award for ‘Jerusalem.'Created by Mikey Muhanna, afikra Hosted by Antonio TahhanEdited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   FollowYoutube - Instagram (@afikra_) - Facebook - Twitter Support www.afikra.com/supportAbout afikra:‎afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on  afikra.com

Organic Wine Podcast
Sandor Katz - The Art Of Wild Fermentation

Organic Wine Podcast

Play Episode Listen Later Dec 29, 2021 67:05


By looking at wine from a different perspective, I think we can gain a greater appreciation and understanding of it, and also get some inspiration about how we could think completely differently about it, and how that might make it something less exclusive, more sustainable, and more fun. My guest for this episode is Sandor Katz. Sandor is the author of the books Wild Fermentation as well as The Art of Fermentation – which could be considered the fermentation Bible, and for which he received a James Beard Award – and his most recent book is Fermentation Journeys. The information Sandor gives in this episode could change not only the way you think, but also the way you eat and drink. I've actually been inspired to incorporate new ideas and ingredients into my winemaking and food-making because of this conversation. Sandor explains how the context of human life, and all life, is biodiversity. The human body is host to over a trillion bacteria, and countless other microorganisms. Rather than eliminate this microbiome, we need this community to be robust to maintain our health. Fermentation, in the context of a global pandemic, is a profound shift in thinking – away from sterility and toward diversity and resilience. And fermentation is a natural result of the abundance of life. Fermentation explodes categories and defies labels. It prevents waste and reuses byproducts. Sandor's mission is to revive our connection to these ancient processes, and after this conversation I hope you feel as reconnected as I did. https://www.wildfermentation.com/ Sponsor: https://www.centralaswine.com/

Getting Curious with Jonathan Van Ness
How Much History Is In A Burrito? with Pati Jinich

Getting Curious with Jonathan Van Ness

Play Episode Listen Later Dec 22, 2021 56:58


 This week's episode is as nourishing as they get, as chef Pati Jinich joins Jonathan to discuss cuisines along the US-Mexico border, holiday foods she associates with growing up in Mexico, and what we can learn from taking a bite out of a burrito. Pati Jinich is a James Beard Award-winning Mexican chef who has dedicated her career to building a shared understanding between her two home countries: Mexico and the United States. Her long-running PBS series Pati's Mexican Table has brought Mexican flavors, colors and textures into American homes and kitchens, as viewers have watched Pati thoughtfully and enthusiastically guide them through the various geographic regions of the country.  Pati is also the host of the recently released PBS Primetime special La Frontera, which highlights the unique foods and culture along the Texas-Mexico border, and has authored three cookbooks including the recently released Treasures of the Mexican Table. You can follow Pati on Instagram and Twitter @PatiJinich, and learn more about her work at patijinich.com. Find out what today's guest and former guests are up to by following us on Instagram and Twitter @CuriousWithJVN. Transcripts for each episode are available at JonathanVanNess.com.Check out Getting Curious merch at PodSwag.com.Listen to more music from Quiñ by heading over to TheQuinCat.com.Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook.

The Real News Podcast
Merry Christmas, ya tacky animal!

The Real News Podcast

Play Episode Listen Later Dec 21, 2021 89:42


Christmas is a time to be with the ones you love, to give gifts and give thanks, and to celebrate the birth of Jesus Christ (if you're so inclined). It is also a time for gaudy decorations, Griswoldian light displays, mall Santas, and a carnivalesque orgy of capitalist commercialism, formulaic Hallmark movies, and sugary crap. Does this mean, as we hear every year, that we've forgotten the “true spirit” of the holiday, or is there something meaningful and worthwhile in the giant tacky spectacle? What does our attachment to the tackiest parts of Christmas say about us and our aesthetic attachment to “low culture”?Whether we're talking about the holidays, pop music, or frosted lip gloss, it's high time we develop a more nuanced, empathetic, and less elitist way to talk about pop culture and the politics of “good” and “bad” taste. This is precisely what author Rax King does in her new book Tacky: Love Letters to the Worst Culture We Have to Offer, which explores the meaningful relationships we develop with “tacky” things—from suburban malls and the Cheesecake Factory to the music of Creed—and the complicated social pressures we face from snobbish people telling us we're bad for liking the things we like.In this special holiday edition of Art for the End Times, host Lyta Gold and TRNN Editor-in-Chief Maximillian Alvarez talk to Rax King about her book, the power of unfettered (and unashamed) aesthetic appreciation, and the true meaning of Christmas. Rax King is the James Beard Award-nominated writer of the columns “Store-Bought Is Fine” and “Dirtbag Chef,” as well as the host of the podcast Low Culture Boil. Her writing can be found in a range of outlets, including Glamour, MEL Magazine, and Catapult.Read the transcript of this podcast: https://therealnews.com/merry-christmas-ya-tacky-animalPre-Production/Studio/Post-Production: Dwayne GladdenHelp us continue producing radically independent news and in-depth analysis by following us and becoming a monthly sustainer: Donate: https://therealnews.com/donate-podSign up for our newsletter: https://therealnews.com/newsletter-podLike us on Facebook: https://facebook.com/therealnewsFollow us on Twitter: https://twitter.com/therealnews

Biscuits & Jam
Edward Lee's Mission of Service

Biscuits & Jam

Play Episode Listen Later Dec 21, 2021 35:29


In this week's episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, talks to four-time James Beard Award nominee Edward Lee about his Korean upbringing, why music and food in the South are so intertwined, how he's honoring chefs Edna Lewis and David McAtee, and how he feels the basis of all Southern cooking begins in the home. Learn more about your ad choices. Visit megaphone.fm/adchoices

Radio Imbibe
Episode 38: Martin and Rebecca Cate

Radio Imbibe

Play Episode Listen Later Dec 21, 2021 23:14


Martin and Rebecca Cate are the owners of Smuggler's Cove and Whitechapel in San Francisco, and the authors of the James Beard Award–winning book, Smuggler's Cove. The Cates have also both written for Imbibe, and for this episode, we talk with Rebecca about her essay in our November/December 2021 issue in which she reflects on what pandemic closures meant for their bar's family of regulars, and what it's been like welcoming these old friends back to the bar. Martin also shares the recipe for a holiday favorite served at Smuggler's Cove.  Hibiscus Rum PunchThis recipe is an adaptation of Sorrel Punch, a traditional holiday drink enjoyed throughout the Caribbean. This version was originally developed using a house-made hibiscus liqueur; you can make your own, or use Sorel, a recently released commercial version from Imbibe 75 alum Jackie Summers. 1½ oz. aged Jamaican rum (such as Worthy Park)1 oz. hibiscus liqueur (see note above)½ oz. fresh lime juice1/3 oz. demerara syrup (2:1)2 oz. chilled soda waterTools: shaker, strainerGlass: Collins or highballGarnish: edible hibiscus flower or lime wheelShake the first 4 ingredients with ice. Add the soda to the shaker, then strain into an ice-filled glass, and garnish.Hibiscus Liqueur: In a large glass jar, combine 3 quarter-size discs of unpeeled fresh ginger, 10 whole cloves, and 1 liter of lightly aged rum. Cover the jar and let it sit at room temperature for 24 hours, then strain out the solids and add ¾ cup of dried hibiscus flowers, and let it sit covered for another 48 hours. Strain the flowers, then seal; the infusion will keep for up to 6 months. To make the liqueur, take 2½ cups of the hibiscus infusion, and add 1 cup of 2:1 simple syrup, and ½ cup of honey (warmed in the microwave or on the stovetop, so it'll dissolve easier in the mixture). Stir thoroughly to blend, then keep refrigerated for up to several weeks.Traditional recipe adapted by Smuggler's CoveRadio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.   

Special Sauce with Ed Levine
Holiday Memories and More from the Korean Vegan, Rodney Scott, and Others, Plus Some Last Minute Gift Ideas from Ed

Special Sauce with Ed Levine

Play Episode Listen Later Dec 18, 2021 42:05


On this week's episode of Special Sauce, Ed talks about the holidays with Pulitzer Prize winning author Marcia Chatelain; YouTube and Tik Tok Star The Korean Vegan, AKA Joanne Lee Molinaro; James Beard Award-winning chef and pitmaster Rodney Scott; and Washington Post Food Editor Joe Yonan. And if you're stuck searching for the right gift for the serious eaters in your life, don't worry. Ed's got you covered with his own personal holiday gift guide in this episode as well.  Special Sauce with Ed Levine

Just the Right Book with Roxanne Coady
Dorie Greenspan Still Finds Joy in Baking

Just the Right Book with Roxanne Coady

Play Episode Listen Later Dec 16, 2021 50:37


In this episode of Just the Right Book with Roxanne Coady, Dorie Greenspan joins Roxanne Coady to discuss her new book, Baking with Dorie: Sweet, Salty & Simple, out now from Mariner Books. Subscribe and download the episode, wherever you get your podcasts! ________________________________ Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, Dorie Greenspan is the author of 14 cookbooks, including Baking with Dorie; Dorie's Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, a James Beard Award winner. She lives in New York City, Westbrook, Connecticut, and Paris. Learn more about your ad choices. Visit megaphone.fm/adchoices

5 Plain Questions
Chef Sean Sherman, founder of the company The Sioux Chef

5 Plain Questions

Play Episode Listen Later Dec 15, 2021 22:01


A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today's world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. He and his business partner, Dana Thompson, also designed and opened the Tatanka Truck, which featured 100% pre-contact foods of the Dakota and Minnesota territories. In October 2017, Sean and his team presented the first decolonized dinner at the prestigious James Beard House in Manhattan. His first book, The Sioux Chef's Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle and Smithsonian magazine. That same year, Chef Sean was selected as a Bush Fellow and received the 2019 Leadership Award from the James Beard Foundation. Chef Sean currently serves on the leadership committee of the James Beard Foundation Investment Fund for Black and Indigenous Americans and was recently awarded The Ashoka Fellowship. In July 2021, Chef Sean and Dana opened Owamni by The Sioux Chef, Minnesota's first full service Indigenous restaurant, featuring healthy Indigenous food and drinks. Since its opening, Owamni has received rave reviews from around the globe. The Sioux Chef team continues with their mission to help educate and make Indigenous foods more accessible to as many communities as possible through their non-profit arm, North American Traditional Indigenous Food Systems (NĀTIFS) and the accompanying Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. Websites: The Sioux Chef: https://sioux-chef.com/ NĀTIFS: https://www.natifs.org/ Food Labs: https://www.natifs.org/indigenous-food-lab Owamni: https://owamni.com/ Facebook: The Sioux Chef: https://www.facebook.com/thesiouxchef NĀTIFS: https://www.facebook.com/NATIFS.org/ Owamni: https://www.facebook.com/owamni/ Instagram: The Sioux Chef: https://www.instagram.com/siouxchef/ NĀTIFS: https://www.instagram.com/natifs_org/ Indigenous Food Labs: https://www.instagram.com/indigenousfoodlab/?hl=en Owamni: https://www.instagram.com/owamni/?hl=en Twitter: The Sioux Chef: https://twitter.com/the_sioux_chef NĀTIFS: https://twitter.com/natifs_org Owamni: https://twitter.com/owamni?lang=en Youtube: Indigenous Food Labs: https://www.youtube.com/channel/UCZdVMZLJ-VQ1TR6puA1QzSw

That's What She Said with Sarah Spain

Sarah talks to Brooklyn born James Beard Award winning chef Edward Lee about how he ended up in Louisville and running a restaurant, working for a traveling circus, bartending at an S&M club in NYC, finding a rat in the pancake mix at a diner, his torturous time on Top Chef, and the work he's doing with The LEE Initiative.

Around the Horn
Chef Edward Lee

Around the Horn

Play Episode Listen Later Dec 14, 2021 75:38


Sarah talks to Brooklyn born James Beard Award winning chef Edward Lee about how he ended up in Louisville and running a restaurant, working for a traveling circus, bartending at an S&M club in NYC, finding a rat in the pancake mix at a diner, his torturous time on Top Chef, and the work he's doing with The LEE Initiative.

Heartland Stories
Jose Oliva: Why We Fight For Food Workers

Heartland Stories

Play Episode Listen Later Dec 14, 2021 29:01


Jose Oliva is the Campaigns Director at HEAL Food Alliance and Director of the Chicago Area Food System Fund. Jose was the Co-Founder and Co-Director of the Food Chain Workers Alliance, a national coalition of food-worker organizations that collectively represents over 350,000 workers. He is a 2017 James Beard Award recipient and a 2018 American Food Hero Awardee. Tune in to learn more about: - Jose's upbringing in Guatemala and his family's story of being persecuted and fleeing the country; - Jose's and his mom's experience working in the food system and the sad truth why food workers are the lowest paid; - Why labor is mostly left out when talking about food and agriculture; - About the Food Chain Workers Alliance, their work and projects; - About the Glass Floor Study on sexual harassment in the restaurant industry; - Who owns the food system and their roots back to slavery; - The minimum wage issue; - The current pandemic and the consequences for food workers; To learn more about Jose's work go to https://healfoodalliance.org and https://foodchainworkers.org.

Culinary Historians of Chicago
Slicing into Chicago's Pizza History

Culinary Historians of Chicago

Play Episode Listen Later Dec 9, 2021 58:59


Slicing into Chicago's Pizza History Steve Dolinsky Doesn't everybody love Pizza? Well, even if you don't, you might want to tune into our program when award-wining food reporter Steve Dolinsky delivers a luscious serving of pizza history. Here's what's on Steve's menu: - The three waves of pizza in Chicago – Post WWII, 1970s and then the pandemic. - How oven technology helped shape the types of pizza that were made in Chicago. - How one cook changed the shape (and height) of deep-dish, based on a Mississippi biscuit recipe. - The 10 distinctive styles of pizza in Chicago, and also how the most popular style (at least among locals) tends to be thin, tavern style rather than deep-dish. Biography: Steve Dolinsky has won 13 James Beard Awards for his TV, radio and podcast work. He is currently the Food Reporter at NBC 5 (Chicago), where his “Food Guy” reports air every Thursday night at 10 p.m. As the Food Reporter for ABC 7 (Chicago) for 17 years, his “Hungry Hound” reports covered a range of food and drink-related topics. Not only did he produce and report two stories each week, he also shot and edited them (and continues to do so at NBC 5). Steve is also the Producer and Host of “Pizza City” – a bi-monthly podcast featuring some of the greatest pizza makers in the nation, and was previously Co-Creator and Co-Host of The Feed Podcast with Chef Rick Bayless (which garnered a Beard award in 2015 for best podcast), a weekly show that ran from 2014 to 2019. He has also written food and travel stories for the Travel sections of the Chicago Tribune and Canada's Globe and Mail, and was a frequent contributor to Public Radio International's “The World.” Steve is the author of “Pizza City, U.S.A.: 101 Reasons Why Chicago is America's Greatest Pizza Town” (Northwestern University Press). In order to write the book, he visited 185 places in Chicagoland over the course of six solid months of eating. His “Pizza City U.S.A. Tours” began in May of 2018. Steve curates four tours throughout the city, each one giving guests a chance to sample four styles of pizza in three hours. There is one bus tour (usually led by Steve) and three walking tours every weekend. More info at pizzacityusa.com. His second book, “The Ultimate Chicago Pizza Guide: A History of Squares & Slices in the Windy City” is due out in the fall of 2021. On the consulting side, Steve started Culinary Communications, a food industry- focused media training company that works with chefs and other food and beverage professionals outside of Chicago, teaching them how to prepare for and handle all kinds of media exposure. He also works with real estate companies to curate spaces involving food and drink clients, organizes and leads virtual pizza and/or cocktail experiences for companies and works with individual clients to curate unique culinary experiences. Since 2009, Steve has been one of 26 Academy Chairs for the World's 50 Best Restaurants, recruiting and overseeing 40 voters in the Mid-USA/Canada region. He has spoken and/or moderated at several industry events, including the James Beard Awards, the Food & Wine Magazine Classic in Aspen and the New York City Wine and Food Festival. Steve volunteers his time for charitable organizations in the Chicago area that focus on hunger relief, including Share Our Strength and Meals on Wheels. Before joining ABC 7, Steve was Executive Producer and Host of “Good Eating.” The weekly, half-hour show aired on CLTV, the 24-hour cable news channel owned by The Tribune Company. He produced and hosted 52 shows per year for 8 years, garnering six Beard Awards for his work there. You can follow his eating adventures on Twitter and Instagram @stevedolinsky, as well as his website: stevedolinsky.com Recorded via Zoom on December 8, 2021 www.CulinaryHistorians.com

The Smoking Hot Confessions BBQ Podcast
Life as a BBQ Guru | Steven Raichlen | Barbecue University

The Smoking Hot Confessions BBQ Podcast

Play Episode Listen Later Dec 9, 2021 55:04


Steven Raichlen is a legend in the world of meat and all things BBQ. I'll wager there isn't anyone reading this right now who hasn't heard of him. Furthermore, I'll wager that many of you have one of his many BBQ books on your shelf right now. He's a best selling author of incredible cook books such as ‘Project Smoke', ‘The Barbecue Bible', and most recently, ‘How to Grill Vegetables'. A foodie obsessed with smoking food and cooking outdoors, Steven is a BBQ guru whose delicious recipes have inspired millions around the world, including hundreds of thousands of BBQ pilgrims who've attended Barbecue University, now at the Broadmoor Resort in Colorado Springs. There, the happy few at each year's event learn how to smoke brisket, pork belly and a prime rib roast, and of course, how to grill the perfect steak. And of course, let's not forget all the TV shows. He's been the host and star of 3 seasons of public television's ‘Project Smoke', and before that, 4 seasons of PBS' ‘BBQ University'. Being fluent in French, he's also hosted his own cooking show in Quebec. Did I mention that he also has 5 James Beard Awards? Yes, five! In this full episode of the Smoking Hot Confessions BBQ Podcast, Steven and I get into:• Why Steven loves lamb and what he cooks it on (3:35) His tour through Europe, studying medieval cooking (5:30) What's up with Cambodian grilled eggs? (9:50) The most exotic foods he's encountered in his travels (16:09) Barbecue University, the original BBQ school (22:24) Smoked Cocktails - yes, it's a thing! (30:36) Steven's tips for grilling vegetables and a Thanksgiving Turkey (41:24) This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you're looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out: https://jagrdwoodfired.com.au    If you would like to become a Podcast Partner we'd love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let's get that conversation started! To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to: https://smokinghotconfessions.com  

The Kitchen Sisters Present
178- Hidden Kitchens - With Host Frances McDormand

The Kitchen Sisters Present

Play Episode Listen Later Dec 7, 2021 51:07


Hidden Kitchens, the duPont-Columbia and James Beard Award winning radio series on NPR's Morning Edition, explores the world of unexpected, below the radar cooking, legendary meals and eating traditions — how communities come together through food. With host Frances McDormand this collection of stories chronicles kitchen cultures, past and present including: An Unexpected Kitchen—The George Foreman Grill; Georgia Gilmore and the Club from Nowhere—A Secret Civil Rights Kitchen; A Prison Kitchen Vision; the Ojibwe Harvest on Big Rice Lake; Hidden Kitchen Calling from from around the country, and more. Produced by The Kitchen Sisters and Jay Allison and mixed by Jim McKee. Made possible by in part by The National Endowment for the Arts, The National Endowment for the Humanities, and contributors to The Kitchen Sisters Productions.

Lush Life
How to Drink Latin American Spirits with Lynnette Marrero

Lush Life

Play Episode Listen Later Dec 7, 2021 47:40


Yes, it's a biggie. My 200th episode, and who should join me but one of the biggest names in cocktails and my constant companion during the lockdown, Lynnette Marrero. 199 episodes ago, I had a mic and “bottom's up” to end the show. Now we have reached the 200th episode - I have a mic, bottoms up, and 199 episodes of Lush Life Podcast! This is due to the hard work and dedication of everyone involved with A Lush Life Manual and Lush Life podcast, especially my producer Evo Terra who was with me when Lush Life was in the idea stage and who has remained my work partner throughout my Lush Life Journey. Everyone who sat across from me has become part of the Lush Life family. I've been inspired by all their stories and lucky enough to have tasted some of the best drinks in the world thanks to their time and generosity.  Of course, there would be no show if you didn't listen to it, and I thank you for tuning in every Tuesday! Planning my 200th episode was easy; I spent my lockdown with Lynnette Marrero. For those of you who don't know her. Where do I even begin?  Her bio is longer than this entire podcast. She began her career working at the Flatiron Lounge in NYC alongside Julie Reiner and has worked as a bartender, senior bartender, bar consultant, and Rum Ambassador for Diageo.  She is now the Bar Director at Brooklyn hotspot The Llama Inn and the newly opened Llama San. She's won tons of awards for her work, including the James Beard Award as one of America's Leading Female Mixologists in 2009. She's received the Tales of the Cocktails' Spirited Awards for World's Best Bar Mentors and the inaugural Philanthropy Award with co-founder Ivy Mix for their work in Speed Rack.  She most recently won the Altos Bartenders' Bartender Award 2021. The award is voted for by a group of bartenders who are asked to name one peer who pushes the boundaries of what it means to be a great bartender.  How did I spend lockdown with her - well, Marrero launched the https://shareasale.com/r.cfm?b=1505449&u=1841099&m=62509&urllink=&afftrack= (Masterclass.com) Mixology platform in March 2020, just as the world went insane, helping home bartenders live life one cocktail at a time. How could I not have her on the program?   Our cocktail of the week is Lynnette's Clara Bow: INGREDIENTS  ½ ounce Grenadine ½ ounce St. Germain elderflower liqueur ¾ ounce fresh lemon juice 1 ½ ounces bourbon 5–6 mint leaves Mint sprig, for garnish METHOD Add all of the ingredients to a shaker Add ice Shake, shake, shake Double strain into a coupe glass Garnish with the mint sprig If you want to make the grenadine from scratch, then head to this recipe at https://alushlifemanual.com/ (alushlifemanual.com), where you'll find even more recipes and all the ingredients in our shop. ----- Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://www.buymeacoffee.com/lushlife (buymeacoffee.com/lushlife). Lush Life Merchandise is https://www.redbubble.com/people/alushlifemanual (here) - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more!  Produced by https://podcastlaunch.pro (Simpler Media) Follow us on https://twitter.com/alushlifemanual (Twitter) and https://www.instagram.com/alushlifemanual/ (Instagram) Get great cocktail ideas on https://www.pinterest.co.uk/alushlifemanual/ (Pinterest) New episodes every Tuesday, usually!!

Bon Appétit Foodcast
What are Dorie Greenspan's favorite cookies?

Bon Appétit Foodcast

Play Episode Listen Later Dec 2, 2021 41:07


There's a reason fans call Dorie Greenspan the “Cookie Queen.” Over her 30-year career, the James Beard Award-winning author has published 14 cookbooks, developed thousands of recipes, and built an online following years before “influencers” were even a thing. In our sweetest episode yet, she sits down with Amanda to talk about a few of her favorite cookies in her newest book, Baking With Dorie—just in time for your cookie swap. Later on, senior commerce editor MacKenzie Chung Fegan stops by with a few gift ideas for the choosiest food people on your list. Stuff we talk about in this episode:  Baking with Dorie : https://amzn.to/3EaNyFA Baking From My Home To Yours: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Bon Appétit's Annual Cookie Section : https://www.bonappetit.com/type/cookie Dorie's World Peace Cookie recipe: https://www.bonappetit.com/recipe/world-peace-cookies Dorie Greenspan's World Peace Cookie 2.0 recipe: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Dorie's Caramel Crunch-Chocolate Chunklet Cookies recipe: https://www.bonappetit.com/recipe/caramel-crunch-chocolate-chunklet-cookies Dorie Greenspan's Cocoa-Cornmeal Biscotti recipe: https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscotti Dorie Greenspan's Iced Spiced Hermits recipe : https://www.bonappetit.com/recipe/iced-spiced-hermits Dorie's Bulletin, xoxoDorie: https://doriegreenspan.bulletin.com/ Bon Appétit's Gift Guides 2021: https://www.bonappetit.com/entertaining-style/gift-guides Alex Beggs' Cookbook Gift Guide: https://www.bonappetit.com/story/best-cookbooks-2021-gift-guide MacKenzie's Gift Recommendations:  Hestan NanoBond Titanium Essential Pan: https://amzn.to/3EcB686 Mortadella Pool Float : https://www.katiekimmel.com/items/mortadella-pool-float Supra Endura Beeswax Food Wraps: https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-pack Pura Salsa Macha : https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&sscid=b1k5_11agp8 GE Profile Opal Nugget Ice Maker: https://amzn.to/2ZIkne6 To Asia, With Love by Hetty McKinnon: https://amzn.to/3xCjMqR *(When you buy something through our links, we earn an affiliate commission.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ask Me Another
Molecular Gastrivia

Ask Me Another

Play Episode Listen Later Nov 26, 2021 49:39


Rev up those fryers, it's the Ask Me Another Food Show! The Great British Bake Off winner Nadiya Hussain (Nadiya's Time to Eat, Nadiya Bakes) dishes about baking for the Queen and digs up the truth in a game about plant family trees. Plus, James Beard Award-winning chef Gabrielle Hamilton (Blood, Bones and Butter, Prune) & Top Chef alum and National Arts Club head chef Ashley Merriman play a saucy music parody game, and Food Network hosts and judges Carla Hall (​​Carla and the Christmas Cornbread, Best Baker in America) & Nancy Fuller (Farmhouse Rules) are visited by a quizzical honey bee.

All Of It
Local Chef Spotlight: Carla Lalli Music on her Newest Cookbook

All Of It

Play Episode Listen Later Nov 25, 2021 14:30


[REBROADCAST FROM October 20, 2021] James Beard Award-winning cookbook author Carla Lalli Music joins us to discuss her new book, That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week. In the new cookbook, Lalli Music splits the recipes between weekday and weekend cooking so that you can make great food no matter how much time you have.   Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce 4 to 6 servings This method of cooking mushrooms—by pan-roasting them, then finishing with browned butter—is incredibly effective, whether you're adding them to pasta or not. In the second step, the butter and aromatics wash a ton of flavor over the mushrooms, glossing them up. Kosher salt; freshly ground pepper6 garlic cloves, divided1 lemon½ cup extra-virgin olive oil, divided1 teaspoon mild chile flakes, such as Aleppo pepper1 shallot1 pound maitake mushroomsChunk of Parmigiano, for grating and serving2 cups lightly packed herbs (leaves and tender stems), such as parsley, mint, and/or arugula2 tablespoons unsalted butter1 pound wide pasta noodles, such as lasagnette or pappardelle Bring a large pot of water to a boil and season it very aggressively with salt (figure ¼ cup salt per 6 quarts water). Pick out the smallest garlic clove and finely grate it into a small bowl. Grate in the zest of the lemon, then stir in 2 tablespoons olive oil and the chile flakes. Season oil mixture with salt and pepper and set aside. Thinly slice the remaining 5 garlic cloves and the shallot. Trim the mushrooms; tear into bite-size pieces. Juice the zested lemon into a small bowl. Grate enough Parm to yield ¼ cup (save what's left for passing at the table). Set all aside. Add the herbs to the boiling water and cook until very softened, 2 minutes. (Cooking the herbs both mellows and deepens their flavor; they will have less fresh brightness but take on a richer, more vegetal flavor.) Use a mesh spider or tongs to remove the herbs and hold them under cold running water until cool enough to handle, about 10 seconds. Squeeze out as much excess liquid as possible. Thinly slice the herbs and stir them into the oil mixture. Taste and adjust with more salt and chile flakes, if desired. Set the herb sauce aside. Lower heat under the boiling water to maintain a simmer—you want to get your mushrooms going before starting the pasta. Heat a large Dutch oven over medium-high for 1 minute, then add 3 tablespoons olive oil and half the mushrooms. Cook, tossing, until the mushrooms are coated with oil, then cook, undisturbed, until browned on the underside, 2 to 3 minutes. Season with salt and toss, then cook, stirring occasionally, until the mushrooms are browned all over and cooked through, 4 to 5 minutes more. Transfer mushrooms to a large plate and repeat with the remaining 3 tablespoons oil and mushrooms, then add these mushrooms to the first batch. Bring the water back to a boil. Melt the butter in the Dutch oven over medium heat until it foams, 15 to 30 seconds. Add the sliced garlic and shallot and cook until the garlic and butter are golden brown and the shallot is translucent, about 2 minutes. Return the mushrooms to the pot, along with any accumulated juices, and cook, tossing, until well combined. Lower the heat to keep warm. Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, 2 to 3 minutes less than the time indicated on the package. Use a mesh spider to transfer pasta to the pot with the mushrooms, then add 1 cup of the pasta cooking liquid. Increase the heat to medium and cook, tossing energetically, until a sauce forms that coats the pasta, 2 minutes. Add the ¼ cup grated cheese, 1 tablespoon lemon juice, and another big splash of pasta water and cook, tossing, until cheese is melted and the sauce is clinging to the noodles, 1 to 2 minutes more. Add a few spoonfuls of herb sauce to the pasta and stir to combine. Serve with remaining herb sauce and more cheese at the table. -------------------------From the MarketMild chile flakesShallotTender herbsMaitake mushroomsWide pasta noodles Spin ItInstead of Aleppo pepper, use a smaller quantity of regular red pepper flakes or lots of blackReplace the shallot with ¼ onionThe herbs are truly interchangeable, in any ratio, and can include basil, chives, tarragon, and/or dill Use shiitake, oyster, and/ or cremini mushrooms instead of maitakeBig tubes like rigatoni or paccheri are good too-------------------------At HomeSalt and pepperGarlicLemonOlive oilParmigianoButter Spin ItA few dashes of sherry vinegar or white wine vinegar can replace the lemon juice and zestGrana Padano or pecorino can replace the Parm-------------------------Tall Pot AltIf you don't have a Dutch oven, use a large heavy skillet to cook the mushrooms and combine with the shallot and garlic. Scoop out 2 cups of pasta cooking liquid, then drain the pasta and return to the pot, and build your sauce from there. If the sauce gets tight or sticky, or the cheese clumps together, lower the heat and add more water than you think you should. Cook over low heat, stirring gently but constantly, until the cheese melts and the sauce is smooth. Reprinted from 'That Sounds So Goodby Carla Lalli Music.' Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers.Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.

The Takeaway
The Takeaway Thanksgiving Special 2021-11-25

The Takeaway

Play Episode Listen Later Nov 25, 2021 42:34


 What Kneeling in Protest Means To a New Generation of Athletes Dave Zirin, Sports Editor for The Nation, talks to The Takeaway about his new book, The Kaepernick Effect: Taking a Knee, Changing the World.  The Takeaway talked with Zirin about the long history of activism by athletes and what this new generation risked as they stood up for equality by taking a knee. "High on the Hog" Celebrates Black Food Culture In the new Netflix series “High on the Hog,” host and food writer Stephen Satterfield traces the history and significance of African American foodways. The show is based on a book of the same name by the renowned historian and cookbook author Dr. Jessica B. Harris. We're joined by Osayi Endolyn, a James Beard Award-winning writer and co-author of "The Rise: Black Cooks and the Soul of American Food," for more on Black food culture.  In His New Book, Chef Bryant Terry Explores Black Foodways Earlier this year, the Netflix series “High on the Hog” brought the stories of the Black people who have shaped U.S. food culture past and present to a mainstream audience. It turns out there's a lot of appetite right now in recognizing and celebrating Black foodways and culinary traditions.     For transcripts, see individual segment pages.  

The Takeaway
The Takeaway Thanksgiving Special 2021-11-25

The Takeaway

Play Episode Listen Later Nov 25, 2021 42:34


 What Kneeling in Protest Means To a New Generation of Athletes Dave Zirin, Sports Editor for The Nation, talks to The Takeaway about his new book, The Kaepernick Effect: Taking a Knee, Changing the World.  The Takeaway talked with Zirin about the long history of activism by athletes and what this new generation risked as they stood up for equality by taking a knee. "High on the Hog" Celebrates Black Food Culture In the new Netflix series “High on the Hog,” host and food writer Stephen Satterfield traces the history and significance of African American foodways. The show is based on a book of the same name by the renowned historian and cookbook author Dr. Jessica B. Harris. We're joined by Osayi Endolyn, a James Beard Award-winning writer and co-author of "The Rise: Black Cooks and the Soul of American Food," for more on Black food culture.  In His New Book, Chef Bryant Terry Explores Black Foodways Earlier this year, the Netflix series “High on the Hog” brought the stories of the Black people who have shaped U.S. food culture past and present to a mainstream audience. It turns out there's a lot of appetite right now in recognizing and celebrating Black foodways and culinary traditions.     For transcripts, see individual segment pages.  

The Roundtable
The Creative Life: Ruth Reichl

The Roundtable

Play Episode Listen Later Nov 24, 2021 29:18


Ruth Reichl is a James Beard Award-winning food writer and former New York Times food critic and was Joe Donahue's guest as part of The Creative Life: A Conversation Series at UAlbany on October 5, 2021. The Creative Life conversation series is presented in partnership with the University Art Museum, NYS Writers Institute and WAMC Northeast Public Radio.

Alabama Freshwater Fishing Report
How To Master Recipes for Everything You Catch With Hank Shaw

Alabama Freshwater Fishing Report

Play Episode Listen Later Nov 23, 2021 73:55


In this special Thanksgiving episode, Brian hands over this week's show to Great Days Outdoors Podcast Network's Joe Baya and Butch Thierry as they talk with author and James Beard Award-winning chef Hank Shaw. With experiences from around the world as a hunter, angler, gardener, forager, and even commercial fisherman, being a cook is the glue that has bound it all together for Hank Shaw. Hank shares his fish and seafood cooking skills and some crucial lessons on handling, preparing, and ultimately serving your best catch on the Gulf of Mexico and inland waters. Happy Thanksgiving, and enjoy this delicious show! Hook Line and Supper by Hank Shaw One great Christmas gift and quite possibly the only fish and seafood cookbook you'll ever need - BUY HERE Check Out The Best Regional Fishing Tournaments on Fishing Chaos Please subscribe, rate, and review wherever you listen to your favorite podcasts and if you'd like us to email you the podcast, head over to greatdaysoutdoors.com/affr, and we'll send you the new show each week.   This has been a special presentation of the Great Outdoors Podcast Network. Edited and produced by Johnny Gwin and Deep Fried Studios Sponsors: Mustad Fishing BnM Pole Company Photonis Intercoastal Safaris Buck's Island Marina SunSouth Southeastern Pond Management YUDU National Land Realty Great Days Outdoors Fishbites Killerdock

Alabama Saltwater Fishing Report
How To Master Recipes for Everything You Catch With Hank Shaw

Alabama Saltwater Fishing Report

Play Episode Listen Later Nov 23, 2021 70:33


In this special Thanksgiving episode, Joe Baya and Butch Thierry talk with author and James Beard Award-winning chef Hank Shaw. With experiences from around the world as a hunter, angler, gardener, forager, and even commercial fisherman, being a cook is the glue that has bound it all together for Hank Shaw. Hank shares his fish and seafood cooking skills and some crucial lessons on handling, preparing, and ultimately serving your best catch on the Gulf of Mexico and inland waters. Happy Thanksgiving, and enjoy this delicious show! Hook Line and Supper by Hank Shaw One great Christmas gift and quite possibly the only fish and seafood cookbook you'll ever need - BUY HERE This Report is Presented By: Angelo DePaola - The Coastal Connection - eXp Realty Please subscribe, rate, and review wherever you listen to your favorite podcasts and if you'd like us to email you the podcast, just head over to greatdaysoutdoors.com/asfr, and we'll send you the new show each week. Check Out The Best Regional Fishing Tournaments on Fishing Chaos Check Out The NEWEST WAY To Get Your Fishing Reports: TEXT "fishing" to 314-665-1767 Keep Whackin'em! This has been a special presentation of the Great Outdoors Podcast Network. Edited and produced by Johnny Gwin and Deep Fried Studios ////////////   Sponsors: Buck's Island Marina MB Ranch King Blinds Test Calibration Photonis SunSouth Dixie Supply & Baker Metal Works CCA Alabama Angelo Depaola EXP Realty "The Coastal Connection" KillerDock Fishbites National Land Realty- Gulf Coast Office Hilton's Offshore Charts Great Days Outdoors Foster Contracting

Northwest Florida Fishing Report
How To Master Recipes for Everything You Catch With Hank Shaw

Northwest Florida Fishing Report

Play Episode Listen Later Nov 23, 2021 70:56


In this special Thanksgiving episode, Joe Baya and Butch Thierry talk with author and James Beard Award-winning chef Hank Shaw. With experiences from around the world as a hunter, angler, gardener, forager, and even commercial fisherman, being a cook is the glue that has bound it all together for Hank Shaw. Hank shares his fish and seafood cooking skills and some crucial lessons on handling, preparing, and ultimately serving your best catch on the Gulf of Mexico and inland waters. Happy Thanksgiving, and enjoy this delicious show! Hook Line and Supper by Hank ShawOne great Christmas gift and quite possibly the only fish and seafood cookbook you'll ever need - BUY HERE This Report is Presented By: Angelo DePaola - The Coastal Connection - eXp Realty Check Out The Best Regional Fishing Tournaments on Fishing Chaos   This has been a special presentation of the Great Outdoors Podcast Network. Edited and produced by Johnny Gwin and Deep Fried Studios Sponsors: Boaters List Photonis MB Ranch King Blinds Hunting Exchange Fishing Chaos Buck's Island Hilton's Real-Time Navigator Test Calibration Dixie Supply / Baker Metal Works SunSouth Fishbites Great Days Outdoors Killerdock National Land Realty

Radio Boston
A conversation on infrastructure with Congressman Seth Moulton

Radio Boston

Play Episode Listen Later Nov 17, 2021 48:20


Plus, we explore the local origins of memes and try out some new recipes with James Beard Award-winning author Dorie Greenspan.

Homemade
Pati Jinich on Food Culture at the Mexican Border

Homemade

Play Episode Listen Later Nov 17, 2021 36:07


From a career as a political analyst to becoming a James Beard Award winner, Pati Jinich has brought her heritage to millions through a series of cookbooks and her Emmy-nominated PBS program Pati's Mexican Table. On today's episode of Homemade, host Sabrina Medora welcomes Pati to discuss La Frontera, a new PBS docu-series where she educates viewers on the many cultures, legends and food traditions that exist on the U.S./Mexico border, which go far beyond just Tex-Mex cuisine. She also shares which spices are most important to her cooking, some tips on how to best start cooking rich and unique Mexican food at home, and her adoration for the diverse nature of soup! Learn more about your ad choices. Visit megaphone.fm/adchoices

Fully Booked by Kirkus Reviews

James Beard Award-winning journalist Mayukh Sen joins us to discuss Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (Norton, Nov. 16). Kirkus calls this groundbreaking group biography “Well-crafted, engaging portraits of culinary and cultural pioneers.” Then our editors join with their reading recommendations for the week, with books by Dan Murphy and Aubrey Plaza, Katie Heaney, and Louise Erdrich.

Lunch Therapy
Bill Esparza's Tacos Campechano and Maja at Tacos Don Manolito

Lunch Therapy

Play Episode Listen Later Nov 15, 2021 59:43


Today's Lunch Therapy patient, Bill Esparza, is the James Beard Award-winning author of LA Mexicano who's considered by many to be America's leading expert on Mexican food. He's also a renowned saxophonist who's traveled the world playing music with Brian Setzer, Bryan Adams, and Colin Hay. In today's session, Bill explains how to spot a good taco truck, how the pandemic impacted street food, growing up Mexican-American, his grandmother's cooking, and how he didn't learn Spanish until he was in his thirties. We also cover eating while on the road with musicians, how he finds new places to eat, starting his blog in the early 2000s, and where a birria newbie (yours truly) should get birria in L.A. See acast.com/privacy for privacy and opt-out information.

Restaurant Unstoppable with Eric Cacciatore
844: Andy Little Chef at Josephine On 12th

Restaurant Unstoppable with Eric Cacciatore

Play Episode Listen Later Nov 15, 2021 114:51


With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O'Connell at The Inn at Little Washington before a stint at Pennsylvania's Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests. Check out Atomic Habits by James Clear as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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!) Favorite success quote or mantra: "A little bit better everyday." In today's episode with Andy Little we will discuss: Staring as a server Team environments in the kitchen Attending the C.I.A. Should you go to culinary school? Networking in the restaurant world Discipline Be unique within a specific standard Recipe execution - what makes the end result taste different? The Nashville food scene explosion in the early 2010s Seeking momentum markets Sharing a curated YouTube list with your team If you can't teach and inspire, you can't lead The interview process The desire to help your employees grow and leave your restaurant when they are ready Give your staff the tools and knowledge to be better than you Identifying when you are in over your head Branding Chasing success on social media Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Dogged persistence What is your biggest weakness? Dogged persistence What's one question you ask or thing you look for during an interview? Attitude AttitudeWhat's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Don't be an asshole What is one uncommon standard of service you teach your staff? Personal engagement on a human level; we don't just take orders What's one book we must read to become a better person or restaurant owner? The Story of Ferdinand by Munro Leaf and Robert Lawson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Clear perspective of what they want for themselves Name one service you've hired. Allen Benton Bacon What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? iPhone 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? Try to get a little better every day be a good person Be yourself Contact info: Josephine On 12th website Josephine on Instagram: @josephineon12 Andy Little on Instagram: @chefandylittle 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 Andy Little 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 Sporkful
A Hip Hop Track Inspired Bryant Terry To Go Vegan

The Sporkful

Play Episode Listen Later Nov 15, 2021 32:58


“So often when we talk about veganism, we don't imagine Black people,” says Bryant Terry, the James Beard Award-winning cookbook author, chef, and educator. But Bryant sees veganism as deeply rooted in Black communities and traditions. And, he points out, veganism is growing faster among Black Americans than among any other group. After publishing another popular vegan cookbook last year, Bryant just released a new book that he edited: Black Food, which includes recipes, playlists, art, poetry, and essays from more than 100 contributors. Bryant joins Dan to talk about the many influences that guided him towards veganism, what it took to get the wider publishing community to take his work seriously, and why Black Food will be his last book. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

The Sporkful
A Hip Hop Track Inspired Bryant Terry To Go Vegan

The Sporkful

Play Episode Listen Later Nov 15, 2021 32:58


“So often when we talk about veganism, we don't imagine Black people,” says Bryant Terry, the James Beard Award-winning cookbook author, chef, and educator. But Bryant sees veganism as deeply rooted in Black communities and traditions. And, he points out, veganism is growing faster among Black Americans than among any other group. After publishing another popular vegan cookbook last year, Bryant just released a new book that he edited: Black Food, which includes recipes, playlists, art, poetry, and essays from more than 100 contributors. Bryant joins Dan to talk about the many influences that guided him towards veganism, what it took to get the wider publishing community to take his work seriously, and why Black Food will be his last book. //Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).Transcript available at www.sporkful.com.

The Tim Ferriss Show
#545: Marco Canora — The Art of Food, Eating, Nutrition, and Life

The Tim Ferriss Show

Play Episode Listen Later Nov 10, 2021 122:01


Marco Canora — The Art of Food, Eating, Nutrition, and Life | Brought to you by Vuori comfortable and durable performance apparel, Eight Sleep's Pod Pro Cover sleeping solution for dynamic cooling and heating, and Athletic Greens all-in-one nutritional supplement. More on all three below.After years working with and training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Chef Marco Canora (@marcocanora) opened Hearth in the East Village in 2003, before the neighborhood was a culinary destination. In 2014, Marco kicked off America's embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. Over the years, Brodo has been recognized consistently as a bone broth pioneer in outlets such as The New York Times, Time, and Good Morning America. Visit Brodo.com to order some bone broth for yourself, or visit one of their several locations in New York City.Marco's first cookbook, Salt to Taste: The Key to Confident, Delicious Cooking was nominated for a James Beard Award. He is also the author of A Good Food Day and Brodo: a Bone Broth Cookbook.Marco has been profiled in The New York Times, Serious Eats, and Food & Wine. He was a finalist on The Next Iron Chef, a judge on Chopped and Top Chef, and he has appeared on Today, The Chew, Good Morning America, Martha Stewart, and Nightline. In May 2017, Marco won the James Beard Award for Best Chef: New York City.He lives, cooks, and gardens with his wife and two children in Yonkers, NY.Please enjoy!This episode is brought to you by Vuori clothing! Vuori is a new and fresh perspective on performance apparel, perfect if you are sick and tired of traditional, old workout gear. Everything is designed for maximum comfort and versatility so that you look and feel as good in everyday life as you do working out.Get yourself some of the most comfortable and versatile clothing on the planet at VuoriClothing.com/Tim. Not only will you receive 20% off your first purchase, but you'll also enjoy free shipping on any US orders over $75 and free returns.*This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could only use one supplement, what would it be?” My answer is usually Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and five free travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Pro Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Pro Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.And now, my dear listeners—that's you—can get $250 off the Pod Pro Cover. Simply go to EightSleep.com/Tim or use code TIM. *For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim's email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Live for Yourself Revolution Podcast: Living toward greater health, wealth, and happiness
Resilience, Leadership, and Ice Cream with Jeni Britton Bauer

The Live for Yourself Revolution Podcast: Living toward greater health, wealth, and happiness

Play Episode Listen Later Nov 9, 2021 32:47


In this episode we interview Jeni Britton Bauer, founder and chief creative officer of Jeni's Splendid Ice Creams and discuss the trials of running a growing business during the coronavirus pandemic, and her own personal story of living for herself.Jeni Britton is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated.Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni's Splendid Ice Creams in 2002. Her first cookbook, Jeni's Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and won a coveted James Beard Award in 2012. It quickly became the de facto bible for anybody making their own ice cream or thinking about opening a new-style ice cream shop.Her second cookbook, Jeni's Splendid Ice Cream Desserts (2014), took ice cream to the next level with an array of incredible plated, layered, and piled-high ice cream-centric desserts. As Founder and Chief Creative Officer, Jeni remains the beating heart of the company and is in charge of all creative output—from the ice cream itself to the supporting details that enhance the experience of eating it.When she speaks, leaders listen to her urgently compelling lessons on creativity, entrepreneurship and of course, her endless explorations of flavor. Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today. Find out more at https://jenis.com/

Lunch Therapy
Carla Lalli Music's Leftover Chili from Her Mom

Lunch Therapy

Play Episode Listen Later Nov 8, 2021 59:17


If you've ever watched a YouTube cooking video, there's a good chance you've encountered Carla Lalli Music, the former Food Director for Bon Appetit, and the author of two NYT bestselling cookbooks: Where Cooking Begins (which won the James Beard Award for Best General Cookbook) and, her latest, That Sounds So Good. In today's session, Carla talks all about growing up with her journalist parents (her mom was a restaurant critic), how she differentiated from them, how she made the decision to go to culinary school, and how she got her start in food magazines. We also learn about her cookbook writing process, if she can ever know when a recipe's going to go viral (spoiler: she can't!), why she doesn't own a microwave, and what her sons have learned from watching her cook. See acast.com/privacy for privacy and opt-out information.

Sixth & I LIVE
Carla Lalli Music, James Beard Award-winning author, with Hetty McKinnon

Sixth & I LIVE

Play Episode Listen Later Nov 8, 2021 63:59


In That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week, James Beard Award-winning author Carla Lalli Music organizes recipes by occasions we all experience: weeknight chapters offer quick stovetop suppers, one-pot meals, and dinner salads; while weekend chapters feature lazy lunches, simmering stews, and long roasts. In conversation with Hetty McKinnon, bestselling cookbook author and regular recipe contributor to New York Times Cooking, Bon Appetit, Epicurious, and more. This program was held virtually on October 28, 2021. 

Salt & Spine
Rodney Scott // Rodney Scott's World of BBQ

Salt & Spine

Play Episode Listen Later Nov 8, 2021 36:39


**Today's episode is brought to you by Chronicle Books. Salt + Spine listeners can use the code SALT25 to get 25% off orders—with free ground shipping on orders over $25—through the end of 2021.**This week, we're excited to welcome Rodney Scott to Salt + Spine, the podcast on stories behind cookbooks.Rodney is the owner of Rodney Scott's Whole Hog BBQ in Charleston, South Carolina (and a new location in Birmingham, Alabama and a forthcoming spot in Atlanta). His debut cookbook, Rodney Scott's World of BBQ, tells the story of Rodney's life starting with his childhood in South Carolina through his James Beard Best Chef Award and features classic barbecue recipes.Growing up in Hemingway, South Carolina, Rodney's family ran several businesses, from a gas station to a barbecue spot. His parents opened Scott's Variety Store and Bar-B-Q in 1972.In 2017, Rodney moved to Charleston and opened the first Rodney Scott's Whole Hog BBQ in 2017. A year later, he won the James Beard Award for Best Chef, Southeast. ‍Rodney joined us remotely for this week's show to #TalkCookbooks. We've got a great chat, including our signature culinary game. See acast.com/privacy for privacy and opt-out information.

With Friends Like These
Andrew Zimmern: The Road to Recovery

With Friends Like These

Play Episode Listen Later Nov 5, 2021 80:25


Emmy and James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern joins the show to talk about Food politics, the restaurant industry post pandemic, and his journey with sobriety. Learn more about your ad choices. Visit podcastchoices.com/adchoices

All Of It
Dia de los Muertos: 'Treasures of The Mexican Table' Cookbook

All Of It

Play Episode Listen Later Nov 1, 2021 18:08


Pati Jinich, chef and host of the James Beard Award-winning PBS show, “Pati's Mexican Table,” shares her favorite dishes for Día de los Muertos and recipes from her upcoming cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets. Plus, she takes listener calls to answer their culinary-related questions.   CANDIED PUMPKIN IN BROWN SUGAR SYRUP / CALABAZA EN TACHA Makes about 4 cups Sweet pumpkin slices cooked in a piloncillo syrup with a stick of canela and orange juice and rind is traditional for Day of the Dead, but we also like to serve this sweet right through the Christmas holiday season, and you can find it year-round. In the U.S., it makes a great addition to the Thanksgiving dessert spread. The flavor will be more intense if you use piloncillo, but you can make this with dark brown sugar. I include the seeds and strings of the pumpkin, because as this cooks, the strings are transformed into something wonderful, and the sweet, crunchy candied seeds are to die for. The orange rind becomes candied too, and I always dive in for it. My favorite way to eat the candied pumpkin is cold, with crema or crème fraiche, but it's wonderful with ricotta and it's irresistible on top of vanilla ice cream. I also enjoy it with my morning yogurt. Ingredients 2 pounds piloncillo, broken or cut into chunks, or about 6 cups packed dark brown sugar 3 cups water 1 (3- to 4-inch) canela or cinnamon stick Juice of 1 large orange (1⁄3 to 1⁄2 cup), plus the rind 1 small (5- to 6-pound) pumpkin Instructions 1. Place the piloncillo or brown sugar in a large heavy pot, add the water, canela or cinnamon stick, orange juice, and rind, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until all the sugar has dissolved, about 15 minutes. 2. Meanwhile, rinse and scrub the pumpkin and cut away the stem. Cut the pumpkin from top to bottom into 1- to 2-inch-wide slices and remove the seeds and strings if you wish (I recommend leaving them; see headnote). Using the tip of a paring knife, score the skin so that the pumpkin slices can absorb the syrup from both sides. 3. When the sugar has dissolved, remove the pot from the heat and arrange the pumpkin pieces in the syrup, skin side down. Return to the heat and bring back to a simmer, then cover and simmer over medium-low heat for 1 hour. From time to time, spoon some of the syrup over the top of the pumpkin slices if they are poking out. The pumpkin should be drenched in the simmering syrup. 4. Uncover and simmer for another hour, or until the pumpkin is a rich brown color and saturated with syrup. Turn off the heat and let cool; the pumpkin will continue to absorb the syrup and the syrup will thicken and darken. 5. Serve the candied pumpkin warm, at room temperature, or chilled. It will keep in a covered container in the refrigerator for a month.   Excerpted from PATI JINICH TREASURES OF THE MEXICAN TABLE: Classic Recipes, Local Secrets © 2021 by Pati Jinich. Photography © 2021 by Angie Mosier. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.  

Cooking Up a Storm with Al Roker
Sean Sherman's Cranberry Wojape

Cooking Up a Storm with Al Roker

Play Episode Listen Later Nov 1, 2021 20:17


The cranberry sauce debate: chunky and complex, or sliced straight from the can? James Beard Award-winning chef and Oglala Lakota tribe member, Sean Sherman, shows us how to make wojape -- a Lakota word for a traditional sauce made of berries. On this episode, he shares his recipe for Cranberry Wojape. He'll teach you just how easy it is to make this homemade version that will not only wow your guests, but also celebrate the original food culture of this land. Plus, we'll learn what he thinks the meaning of Thanksgiving should be in 2021.Cranberry WojapeMakes about 1 quart4 cups water8 ounces fresh cranberries2 ounces rosehips, seeded and dried3 fluid ounces maple syrupAdd all ingredients to a pot and bring to a boil, reduce heat and simmer for 15 minutes.Using an immersion blender, blend until smooth, being very careful of hot liquid.Continue to simmer until sauce coats back of spoon or desired consistency.Cool and serve!Recipe by Sean Sherman, Founder of The Sioux ChefFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

Cooking Up a Storm with Al Roker
Alexander Smalls's Low Country Oyster Cornbread Dressing with Crispy Slab Bacon

Cooking Up a Storm with Al Roker

Play Episode Listen Later Nov 1, 2021 27:04


One of the most beloved Thanksgiving side dishes is also the most contested. Is it called stuffing or dressing? And what's even the difference between the two? Quite a lot, according to chef, restaurant-owner, and cookbook author Alexander Smalls. From what kind of bread to use, to what kind of protein to add, this Thanksgiving dish can look vastly different depending on what part of the country you hail from. Smalls will walk us through how to make a special kind of dressing inspired by flavors from his own childhood: Low Country Oyster Cornbread Dressing with Crispy Slab Bacon.Low Country Oyster Cornbread Dressing with Crispy Slab BaconServes 84 tablespoons (1/2 stick) unsalted butter, plus more for greasing1 cup smoked slab bacon, cut into 1-by-1/3-inch pieces2/3 cup finely chopped Vidalia onion1 large red bell pepper, seeded and finely chopped1 cup grape tomatoes, halved1 cup roasted corn kernels (optional)2/3 cup finely chopped celery1½ tablespoons rubbed fresh sage1¼ teaspoon dried thyme1/2 teaspoon celery seeds5 cups crumbled day-old buttermilk cornbread 4 cups torn white bread, slightly dry toasted18-20 fat oysters (1 pint), shucked with liquor reserved2 cups chicken stock or low-sodium canned chicken broth3 large eggs, well beaten1 teaspoon sea salt3/4 teaspoon freshly ground black pepper1 teaspoon cayenne pepper1 teaspoon grated or ground nutmegPreheat your oven to 375 F and grease a 9- by 13-inch baking dish generously with butter.Spray a cookie sheet with non-stick cooking spray, cover with a layer of aluminum foil, top with a cooking rack and spray that with non-stick cooking spray, too.Arrange the bacon onto the rack in a single layer, leaving space in between each piece.Roast until firm and crispy, about 45 minutes, then reduce the oven to 325 F.Transfer the bacon to a cast-iron pan and sauté over medium heat until very crispy, about 20 minutes.Meanwhile, in a large frying pan, melt the butter over medium heat.Add the onion, bell pepper, tomatoes, corn (if using), celery, sage, thyme and celery seeds, cover with a lid and cook, stirring once or twice, until the vegetables are tender, about 10 minutes; remove from the heat and cool.In a large bowl, toss the cornbread and white bread to combine. Add the bacon and any renderings and toss to combine. Add the cooled vegetable medley and toss to combine.Line a fine-mesh sieve with cheesecloth, place over a 4-cup liquid measuring cup and strain the oyster liquor through it. Add enough stock to equal 2 cups. Add the eggs and whisk to combine, then pour it into the bowl with the bread. Add the salt and pepper, cayenne and nutmeg, and stir to combine.Spoon half of the dressing into the prepared baking dish. Space the oysters evenly over the dressing at least an inch away from the sides of the dish. Spoon the remaining dressing over the oysters, spreading it to the edges of the dish.Bake until the dressing is steaming, and the top is lightly browned, about 1 hour. Let stand for 5 minutes, then serve hot.Recipe by Alexander SmallsFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

CBS This Morning
Author Dorie Greenspan on her new cookbook and how she mastered baking

CBS This Morning

Play Episode Listen Later Oct 30, 2021 29:00


Dorie Greenspan is a five-time James Beard Award winner and the author of more than a dozen best-selling cookbooks. Despite nearly burning the house down at the age of 12, the kitchen soon became her kingdom. "CBS Saturday Morning" co-host Dana Jacobson sits down with Greenspan to learn more about her story.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Good Food
Black food, fermentation, Diwali, and squash

Good Food

Play Episode Listen Later Oct 30, 2021 56:33


James Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing imprint where he serves as editor-in-chief. Then, Sandor Katz logs his fermentation romp around the world. Closer to home, Alex Hozven of The Cultured Pickle Shop in Berkeley talks about how she started producing kraut before the trend to pickle everything within arms reach caught on. Across the Bay, chef Heena Patel recalls childhood memories of Diwali as she prepares her restaurant menu. Finally, correspondent Gillian Ferguson does a double take of Tahitian squash at the farmer's market.