Podcasts about james beard award

Beau Jo's is a bona fide Colorado institution, but the full origin story of “Colorado Style Pizza” has not been told until today. Producer Paul Karolyi has been obsessed with Beau Jo's since moving here in 2015 and seeing Denverites put honey on their pizza crust. Finally, he completed a multi-year investigation of the honey-crust phenomenon and the true meaning of “Colorado Style Pizza” for the James Beard Award-winning podcast The Sporkful, culminating in an interview with Beau Jo's owner Chip Bair. Today on the podcast, we are presenting that interview in its entirety. Check out that episode of The Sporkful! For even more news from around the city, subscribe to our morning newsletter at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm What do you think about Beau Jo's and Colorado Style Pizza? We want to hear from you! Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Joshua Foo is a photographer and director whose work fuses a chef's sensibility with a filmmaker's eye, grounded in his perspective as a queer Asian-American immigrant. We talk about “ways of seeing,” the craft behind his images, identity and heritage, and how life experience, not least a recent heart attack, shapes the stories he chooses to tell.Based in the Midwest, Foo draws on his experience working in kitchens as a chef and his background in culinary arts and film production to bring food, people, and spaces to life with a cinematic and tactile approach. He has photographed and filmed chefs, farmers, and industry professionals all over the world, and his work has been featured in The Washington Post, People Magazine, with collaborations including James Beard Award-winning and Michelin-starred chefs. Foo has led both photo and video projects for companies like Lipton Ice Tea, Qdoba, Pepperjax Grill, and more. Rooted in his perspective as a Queer Asian-American immigrant, Foo values equality, equity, and respect on set, and enjoys working with both small businesses and larger companies to tell compelling stories through his mediums.*************************Today's show and others are supported by the generous membership of Amy and Tom Trenolone.*Bonus content* for Lives members only features exclusive content and more. Find a Lives membership tier that fits you - support link here.

When you think of fancy food, what pops into your head? Maybe it's white tablecloths, tuxedoed servers and a sky-high dinner bill.But for Jerrelle Guy, fancy is a state of mind. It has less to do with pretentious restaurants and more to do with taking time to nourish yourself, using what you have on hand.Guy, who was born in South Florida and now lives in Dallas, Texas, offers a blueprint for creative everyday fancy moments in her new cookbook. It's called We Fancy: Simple Recipes To Make The Everyday Special. Her previous cookbook, Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing, was a 2019 James Beard Award finalist.Dalia recently caught up with Guy, who juggles the titles of cookbook author, recipe developer, food photographer and new mom. In this conversation, Guy offers simple ways to elevate home cooking and shares why her job is harder than it looks.

An early conversation that explored possibilities cider was only beginning to consider. As Cider Chat moves toward its 500th episode, we revisit conversations from the earliest seasons, taking a long view of the moments that quietly shaped where cider and this podcast would go. This episode, originally recorded in Season One, features legendary winemaker Randall Grahm, founder of Bonny Doon Vineyard and a James Beard Award winner. At the time, inviting a winemaker onto a cider podcast felt like stepping outside the expected boundaries of the category. Looking back now, it marked a turning point. Long before many of these topics became common discussion in cider, this conversation explores: indigenous and wild yeast fermentation the use of pied de cuve to build healthy native fermentations beginning fermentations de novo each vintage blending philosophy borrowed from wine quince used as structure and aroma rather than juice perry through a winemaker's lens antique fruits like medlars cider as an expression of curiosity and place Randall Grahm Find the full show notes for this episode at CiderChat.com Episode 491: https://ciderchat.com/podcast/491-randall-grahm-cider-history/ Listen to Episode 491 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

On today's show, host Ali Muldrow is in conversation with Joanne Molinaro, aka The Korean Vegan. A former lawyer turned content creator and award-winning author with over 6 million followers, Molinaro sends a message of optimism and strategy that helps her followers feel like they can engage in informed political conversations. Molinaro says that she's followed her talents, using her power as a storyteller to make an impact in the world. She started The Korean Vegan in 2016 as a hobby but eventually left her law firm to become a full-time influencer. She's a master of the bait and switch, melding videos about food with captions about what it's like to be an immigrant in the US. In addition to recipes, Muldrow and Molinaro discuss the echo chamber of social media, what her family thinks about her storytelling, and who she would and wouldn't make dinner for (she'd cook JD Vance japchae). Molinaro says that we need to invest in institutions that aren't online, like dinner parties, book clubs, picnics, etc. Joanne Molinaro has over 6 million fans spread across her social media platforms. She is a New York Times best-selling author and James Beard Award winner. Her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Molinaro is a Korean American woman, born in Chicago, Illinois. After a single post of her making Korean braised potatoes for dinner (while her husband taught a piano lesson in the background) went viral, Molinaro shifted her attention to producing 60 second recipe videos, while telling stories about her family—immigrants from what is now known as North Korea. Featured image of the cover of The Korean Vegan Cookbook. Did you enjoy this story? Your funding makes great, local journalism like this possible. Donate hereThe post News Served with a Side of Glass Noodles appeared first on WORT-FM 89.9.

Chef Jose Garces - Iron Chef, James Beard Winner & Restaurant Empire Builder on Beating Bobby Flay, & Scaling Culture

James Petrakis, co-founder of The Ravenous Pig and a James Beard Award semifinalist, helped shape Orlando's modern food scene by building restaurants rooted in craft, community, and endurance. As a chef, operator, and mentor, he's built a career defined less by hype and more by staying power. Watch now to learn how survival shaped his growth, how one airport deal changed everything, and why community and craft still come first. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

The Chicago Way: An Oral History of Chicago Dining Michael Gebert From a city associated with steak and the stockyards, Chicago has become a capitol of innovative, even avant-garde cuisine—but how? That's the story that James Beard-winning Chicago food journalist Michael Gebert tells in The Chicago Way: An Oral History of Chicago Dining (Agate, $36.00). https://www.agatepublishing.com/97815728…/the-chicago-way/ The story goes back sixty-plus years, beginning with Chicago's first celebrity chef, Louis Szathmary, whose The Bakery would help establish a gang-ridden neighborhood called Lincoln Park as the home of what were soon to be called “yuppies.” From there, ersatz “Continental” cuisine gave way to authentic French cooking under chef-owners like Jean Banchet and Jovan Trboyevic. In turn, young American chefs like Charlie Trotter and Michael Foley would develop a similarly artisanal form of American cooking, while chefs like Rick Bayless and Tony Mantuano brought us authentic cuisine from other countries, helping to develop farmers markets and wine culture—as well as hot dining neighborhoods. Gebert interviewed over 200 chefs, diners, and media and real estate figures, including Rick Bayless, Grant Achatz, Stephanie Izard, Paul Kahan and Culinary Historians of Chicago's president and vice-president Scott Warner and Cathy Lambrecht to tell their story in their own words. His network throughout the Chicago food world offers a unique inside look at how our restaurants changed Chicago—and the world. Biography: Michael Gebert is the editor of Fooditor and a James Beard Award-winning food writer and video producer. He was also an editor of Grub Street Chicago, a contributor to publications such as Chicago Magazine and the Chicago Reader, and a founder of the online culinary chat site LTHForum. He lives in Chicago. Recorded via Zoom on February 12, 2026 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

What does a peanut butter and jelly sandwich have to do with leadership?In this episode, we sit down with James Beard Award–winning chef JJ Johnson to explore leadership lessons learned not in boardrooms—but in kitchens.From managing high-pressure teams to creating safe spaces for employees, Chef JJ shares how the chaos of a restaurant teaches what corporate environments often miss: leadership is about people, culture, and emotional intelligence.We dive into:Why kitchens build better leaders than officesThe emotional side of big decisions—food, money, and lifeA vulnerable leadership mistake that changed everythingWhat respecting culture really means in businessWhy food is never just foodWhether you're an entrepreneur, executive, creative, or just someone trying to lead better in your own life, this conversation will shift how you think about leadership.Because at the end of the day, you're not managing files.You're leading people.

Cecelia Lizotte owns Suya Joint, a celebrated Nigerian restaurant in Boston. She's a rising star in the city who was nominated for a James Beard Award in 2024 and operates two restaurants and a food truck. But last year, a key employee—who happens to be her brother—was detained by ICE. “I'm not able to operate the establishment, basically,” Lizotte said. “It's just, it's crazy.”Lizotte's experience got us wondering what it's like to run a restaurant, or any business, when a key employee suddenly disappears. This week on Reveal, producer Katie Mingle and reporter Julia Lurie tell stories about the people swept up in President Donald Trump's mass deportations and the families that are left behind. We also talk to LA Taco reporter Memo Torres about how immigration raids continue across Los Angeles almost daily, even though the national spotlight moved on months ago. The first two stories are updates from an episode that originally aired in September 2025.  Support Reveal's journalism at Revealnews.org/donatenow Subscribe to our weekly newsletter to get the scoop on new episodes at Revealnews.org/weekly Connect with us on Bluesky, Facebook and Instagram Learn about your ad choices: dovetail.prx.org/ad-choices

Memories of J.C. Holdway from his sister, Juanita Holdway Evans; Chef Joseph Lenn; and her daughter, Emily Lenn. Fred Saucepan shares Joe and Janette Carter's Chow Chow recipe and kitchen memories. Today, I went to the deep freeze and pulled out a recording that I made in 2016 with Chef Joseph Lenn, Joseph's mother (Emily Lenn), and a late friend of mine, Juanita Evans, who was Joseph Lenn's grandmother and the sister of J.C. Holdway. J.C. Holdway is the namesake of the downtown Knoxville restaurant created by Chef Joseph Lenn and named after his Uncle Joe. The restaurant, J.C. Holdway, has been in the news lately, receiving the prestigious designation of “Recommended” by the renowned Michelin Guide in its inaugural regional publication of restaurants in the Southeast. Chef Lenn is also a James Beard Award–winning chef. I thought it would be a great time to play this recording we made together before he opened his restaurant. I (Amy Campbell) am an artist, and I wanted to paint a portrait of Uncle Joe as a kind of encouraging gift to Chef Lenn before the restaurant was created. You may have seen that painting, along with my portraits of Allan Benton, Eugenia Duke, Bill Best, and John Coykendall at J.C. Holdway.Keep scrolling to see those images below. We also hear a recording by Fred Saucepan with memories from Janette and Joe Carter (children of A.P. and Sara Carter of the original band The Carter Family) as he shares their recipe for Chow Chow.

In this episode, I talk with Ryan McGuinness, Beverage Director at Shipwright's Daughter in Mystic, Connecticut, about pairing wine with sustainable, seafood-focused cuisine. We explore why red wine can work with seafood, how preparation shapes pairing decisions, and share practical wine pairing tips listeners can use at home, along with guidance on how diners can feel more confident asking for help with wine. Shipwright's Daughter, a James Beard Award–winning restaurant, is known for its deep commitment to sustainability and its seafood-driven approach to modern New England cuisine. Ryan brings experience from top restaurants in Dublin and New York City to a wine program built around local sourcing, thoughtful hospitality, and food-first pairing decisions. In our conversation, we discuss: • Rethinking the "white wine with fish" rule • Pairing red wine with seafood, including Northern Rhône styles • How preparation, texture, and seasoning influence wine choices • Helping diners feel comfortable asking for pairing guidance • Practical wine pairing advice for home cooks • A surprising food and wine pairing to try at home This episode highlights how thoughtful wine pairing enhances both the dish and the dining experience — whether you're eating out or cooking at home.

Last week, in celebration of Lunar New Year, CulinaryArts@SPAC welcomed four-time James Beard Award–nominated chef and acclaimed author Natasha Pickowicz for an evening dedicated to the ancient East Asian tradition of hot pot.She was in conversation at SPAC with former New York Times Photo Editor for Food and Style Tiina Loite.

Wild Child Wines is one of those rare downtown spots that feels instantly like a neighborhood living room—warm, inviting, and full of discovery. In this episode of Discover Lafayette, we sit down with Katie and Denny Culbert, the couple behind Lafayette's signature natural wine shop and wine bar, to talk about how Wild Child began, how it grew, and why it's become a destination for locals and visitors alike. Along the way, we also explore their other creative ventures—Katie's long-running boutique, Kiki, and Denny's career as a professional photographer whose work has taken him deep into food, place, and storytelling. Their vision and dedication to hospitality and curated wine culture earned Wild Child Wines a 2026 James Beard Award semifinalist nomination in the Outstanding Bar category, one of the highest honors in the American culinary and beverage world. This is really a major moment for Lafayette’s food and drink scene. Katie and Denny's story starts, fittingly, in Lafayette's community orbit. Denny was photographing an event for the newspaper. “It happened to be Palates and Pate. A big fundraiser,”when their paths crossed. Katie remembers she was in her late 20s, and after a mutual friend introduced them, they “found the same friend group at the same time.” Denny wasn't from Lafayette originally; he moved to South Louisiana for journalism, explaining, “I grew up in northeastern Ohio, but I moved to Baton Rouge in 2008 to intern for the Advocate” before landing a job at The Daily Advertiser. Working for the paper, he says, became the fastest way to understand Acadiana: “I’ve been to every single high school gymnasium, every festival, every school board meeting.” He even created a column called Dishing It Out, where he'd spend time inside local restaurants and build photo essays from the same set of questions he asked each owner, every time. Katie's background is equally rooted in local business and community. She has spent years helping operate Kiki, the boutique founded by her mother, Kiki Frayard, and describes how she stepped in to help make the business viable beyond its early stage: “Not so much with the creative side of it, more with the bookkeeping, looking at numbers and keep making it a viable business.” That blend: Katie's retail and business instincts and Denny's creative storytelling, formed a foundation for what became Wild Child Wines. Runaway Dish – “Their former life” “We used to have a magazine when we were doing Runaway Dish, a physical magazine that went along with each dinner. We’d do a chef interview and then farmer interviews for all the products that we were using. That also influenced Wild Child Wines, being in that world. It’s definitely how we ended up here because we met so many chefs. Denny was photographing chefs in their kitchens for the paper. And then beyond that, chefs really didn’t know one another. There was not a tight knit chef community. The goal was to bridge that and start these dinners where we’d get two chefs together, they come up with a menu, we pay for everything, and then any sous chefs could come and hang out and help, or just watch. It brought all these cool gangs of people together that we didn’t really know and they didn’t know each other. We’d get together every few months.” The idea for Wild Child Wines grew out of lived experience, not a business plan on paper. The couple traveled frequently for work, ate in great restaurants, met chefs, and kept discovering wines that simply weren't available in Lafayette. Katie describes how a shift happened while traveling: “It changed my thinking and perspective on what wine was and could be. It opened my eyes.” She remembers thinking, “Instead of driving to New Orleans and getting cases of wine every time we go, maybe we could just open a tiny wine shop.” They already had a downtown space; Denny had been renting it since 2016 as studio and workspace, so the “tiny wine shop” idea became real. Wild Child Wines opened in January 2020, just weeks before the world changed. “Right before Covid,” they say, an unexpected test for any new business. But their concept proved resilient. “Everyone still needed wine,” Katie says, and the shop pivoted fast. “We made a website overnight,” they recalled, creating pickup windows where they'd be “boxing wine, drinking wine, handing wine to people.” Looking back, they describe it as a strange but workable season: “For us personally, it was okay… the right concept.” A big part of the Wild Child experience is how they talk about wine, without intimidation, and with a deep respect for where it comes from. Katie explains that wine is, at its core, agriculture: “Wine is an agricultural product. It’s grapes.” Over time, she says, wine became commercialized and manipulated: “When you look at what wine has become, it’s become this process where lots of things are added to preserve it” For them, the appeal of low-intervention or “natural” wine is both philosophical and physical. “It should just be grapes,” she says, and she describes the feeling of these wines as having “a liveliness.” Denny offers a simple comparison: “Think of it more as like the farmers market of wine, rather than this mass produced grocery store wine.” They focus on small producers, sometimes only “300 to 600 cases of wine a year”, and still marvel that a tiny shop in Lafayette can receive a case from a winemaker in Umbria, Italy: “That's incredible.” Inside the shop, the goal is to help people try and learn in real time. They rotate “6 to 8 wines by the glass,” and if something is open, they're generous with tastes: “We'll give you a taste, as much as you want.” Customers can shop with a glass in hand, explore without pressure, and let curiosity lead. Katie laughs that they still see themselves as learners: “We're wine babies too. I still don't know a lot about wine,” Katie says. Yet the shop's culture and hospitality, powered by a staff they praise repeatedly, creates a place where people want to linger, meet, and return. Over time, Wild Child also expanded through food, always in service of the wine, but now very much part of the experience. Katie admits the shop was originally meant to be only “a tiny wine shop with a little tasting bar, 600 square feet,” but after lockdown, food grew naturally. She began working on pizza recipes during lockdown, hosting backyard pizza parties, then bringing that idea to the shop as a low-barrier entry point: “The barrier to entry for pizza is much lower than this new wine that they haven’t seen.” She describes the strategy plainly: “Everything that we’ve added is just to get more people in the door to sell more wine. That’s the goal.” Today, Wild Child offers a popular Friday lunch, making bread in-house and building a menu around sandwiches, salads, and “snacks”—including tinned fish, olives, and small plates. Food, for them, is also about local connection. Katie talks about sourcing flour from a local mill—“the flour we’re getting is milled right down the road at Straw Cove”—and finding produce at markets: “I'll go to Moncus Park mostly…” Their approach mirrors their wine philosophy: ingredients matter, and good inputs create good outcomes. “It goes back to the wine,” Denny says, emphasizing that they want products that are “clean” and made with care. Seafood is another growing part of the Wild Child story, especially oysters. They highlight a favorite oyster farmer: “Albert “Buzzy” Besson, Grand Isle native… he’s now farming oysters there.” Besson delivers directly to the shop every Thursday, and the relationship embodies what they love about downtown: small-business networks, familiar faces, and a Main Street feeling. They describe field trips with other downtown restaurants to learn oyster farming firsthand and reflect on the changing coastal reality that is shaping new oyster traditions. Katie and Denny Culbert in 2024 at Wild Child Wines. Photo by Brad Kemp of the Advocate. One of the most delightful segments of the interview is their passion for tinned fish, which has become a signature part of the shop's identity. Katie traces her “aha moment” to a Grand Canyon trip where canned smoked oysters became the perfect camp appetizer: “We're just on a sandy beach in the middle of the Grand Canyon eating smoked oysters out of a can.” What started as a personal love turned into a curated selection that grew so big it demanded its own wall, “floor to ceiling tin fish.” They'll even plate it for guests with pickles and fresh bread: “If you come in, we'll do tinned fish plate and set it up for you.” They love that it bridges cultures too—both the adventurous foodie and “the guy who’s been eating sardines in the duck blinds” can appreciate it. The episode also includes a meaningful reflection on Lafayette hospitality, prompted by the recent passing of Charlie Goodson of Charlie G's. Katie describes growing up around Charlie G's and remembers him as “such a mentor for so many people.” They recount seeing him in recent years, coming in for lunch and wine at Wild Child Wines with his wife. and how much it meant that he supported what they were building: “We felt like we were doing something right… knowing that he loved the place and supported it.” For them, Charlie's example is part of the inspiration behind the kind of welcome they want to offer. We close with practical details, such as where to find them and when to visit, and a brief, fun photography “nerd-out” with Denny. He shares his camera choice (a Nikon Z9), his photojournalism background at Ohio University, and a simple tip that applies to everyone, even iPhone shooters: “Not mixing light sources… if you’ve got a big window… turn off all the other lights in the room and use that.” The conversation ends with a glimpse into their personal lives and how their passions have become their work. As Katie puts it with a laugh, “Our hobby is the wine shop. It’s our house.” Wild Child Wines is located at 210 Vermilion Street, directly across from Parc Sans Souci. Their hours: Tuesday–Thursday, noon–8 PM, and Friday–Saturday, 11 AM–9 PM. Visit https://wildchildwines.com/ for more information.

A new pizza joint is coming to NuLu and a new place for steak burgers is coming to the South End. We talk about both — and more — on this week's Access Louisville podcast. We start out around Dixie Highway. Reporter Michael L. Jones recently covered a press conference from Louisville Mayor Craig Greenberg. During the Feb. 10 conference, the mayor announced the first four restaurants to receive grants from the city's $1 million Dixie Highway Corridor Fund:LongHorn Steakhouse will open a full-service restaurant at 7401 Dixie Highway;Crumbl Cookies, one of the nation's fastest-growing dessert chains, will open its first South End store at 10970 Dixie Highway;Freddy's Frozen Custard & Steakburgers will build a new restaurant at 8700 Dixie Hwy; andDerby City Pizza will expand its location at 12900 Dixie Hwy to include an event space and outdoor game yard.We also chat about the first Southern Indiana chef to be considered by the James Beard Foundation. Red Yeti's Chef Michael Bowe was selected as a semifinalist for the 2026 James Beard Awards as Best Chef: Great Lakes Region, as reporter Olivia Estright explains. She met with him at the Downtown Jeffersonville restaurant recently to talk about the honor.We also chat about Greenside Pizzeria, a new spot from the owner of Gravely Brewing, coming to NuLu. And editor-in-Chief Shea Van Hoy  tells us about a couple of chain restaurant moves — the closure of Bravo near Oxmoor Center and the opening of a new Skyline Chili in Springhurst. After that we chat about the return of soul food restaurant Daddy Vic's, which is back in a new location after it's original space was damaged in a severe thunderstorm last year.Following a break we talk about the retirement of longtime Jeffersonville Mayor Mike Moore. Moore was a guest on Access Louisville just last summer and gave us updates on a number of projects in Jeffersonville, which is the second largest city in the Louisville Metro Area.Access Louisville is a weekly podcast from Louisville Business First. You can follow it on popular podcast services including Apple Podcasts and Spotify.

One of our favorite events of the year is back. We're talking about the Tampa Bay Collard Green Festival. It takes place on Valentine's Day in South St. Petersburg. (Be sure to stop by the WUSF Public Media booth at the festival to pick up some swag.)Chef Harris will also be in conversation with Dalia at Collards After Dark on Feb. 12, 2026.This year's headliner Chef LaKisha Harris from Muskegon, Michigan. She is the owner of Soul Filled Enterprises, which includes a restaurant and catering business.She's also a decorated member of the American Culinary Association and became the first African-American woman to receive the Presidential Medallion from the organization in 2025. She is also a collaborator on the James Beard Award-winning documentary film Coldwater Kitchen, which follows the culinary program at the Lakeland (Michigan) Correctional Facility and explores themes of rehabilitation.Chef Harris recently chatted with Dalia. In this conversation, she discusses how following her own path helped her cook up success. You'll also learn the surprising origin of fried chicken and why Chef Harris says the most authentic form of soul food is actually vegan food.

From gaining Michelin star status to collecting a bounty of James Beard Awards, Denver's culinary profile keeps rising. But beyond decorated chefs, all star meals, and international media attention lies a low-key secret to the Mile High's dining out success — a well-designed restaurant. Award winning architect Kevin Nguyen grew up in Aurora and has been the mind behind the look and feel of spots like Brutø, The Wolf's Tailor, Hey Kiddo, Hop Alley, Xiquita, and many more. He joins host Bree Davies to dig into why the placement of a restaurant's entrance and the sound of a dining room are just as important as what's on the menu. A few years ago, we took a tour of Casa Bonita with “Professor of Fun” David Thomas to learn about how the design of this iconic eatertainment space is as much about its built environment as it is the cliff divers. For even more news from around the city, subscribe to our morning newsletter at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm What's your favorite Denver Restaurant? What place makes dining out in Denver worthwhile? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 Learn more about the sponsors of this February 11th episode: Clyfford Still Museum Denver Health Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

In this episode of Building Texas Business, Chris Hanslik sits down with Levi Goode, president of Goode Company, to talk about leadership, legacy, and building a business rooted in Texas culture.A fifth-generation Texan and three-time James Beard Award nominee, Levi grew up in the family business founded by his father, Jim Goode. From washing dishes as a kid to leading one of Houston's most iconic hospitality groups, Levi shares what it means to carry forward a legacy while continuing to evolve.The conversation explores the realities of running a family business, earning trust as a leader, and preserving culture as a company grows. Levi reflects on the role Texas traditions play in Goode Company's identity, from backyard barbecue and barbecue cook-offs to Houston Rodeo season, community gatherings, and the cookout culture that brings people together year after year.Chris and Levi also discuss leadership development, team culture, and the responsibility that comes with stewarding a brand that has been part of Houston's food scene and rodeo tradition for decades. This episode offers thoughtful insight into entrepreneurship, hospitality, and what it takes to build a business that lasts in Texas.LINKSShow NotesPrevious EpisodesAbout BoyarMillerAbout Goode Company

In 1975, Win and Patti Myint opened International Market & Restaurant on Belmont Boulevard. More than 50 years later, their son, chef and James Beard Award nominee Arnold Myint, is carrying that legacy forward as his new cookbook Family Thai earns national praise. Arnold joins host Marie Cecile Anderson to talk about his family's early beginnings, what International Market has meant to generations of Nashvillians, and what's next for one of the city's most beloved Thai restaurants. Learn more about the sponsors of this February 11th episode:  United Way of Greater Nashville Get more from City Cast Nashville when you become a City Cast Nashville Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm/nashville Want some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

Welcome back to the next installment of my Client Testimonial series, where we hear from my 1:1 personal training clients about their experience working with me, and how they've transformed their body/mind/soul via strength training.In this episode, we discuss Parisa's longing for a competitive athletic outlet in adulthood, how strength training finally alleviated her chronic pain, and how getting strong has transformed not only her physical body but also the way she moves through the world.This episode is for: lifelong athletes who don't feel challenged enough in adult team sports, those living with chronic pain who are curious if strength training could solve it for good, people whose past experiences with personal training felt random and disconnected, and anyone who's wasted years of their life picking apart their body in the mirror and are ready to build a new relationship with themselves from the inside out

This week's guest is a big one. We're heading to Traverse City, Michigan to sit down with Chef Andy Elliott of Modern Bird - fresh off being named one of the New York Times' 50 Best Restaurants in America and now a nominee for the 2026 James Beard Awards. Andy shares his full-circle journey from Chicago's fine dining scene (Boka, GT Fish & Oyster, RIA) to building one of the most celebrated restaurants in a small but mighty food town. We talk about starting out selling hand pies at the farmers market, the power of local relationships, cooking within the seasons of northern Michigan, and what it really takes to grow a restaurant sustainably outside of a major metro.We also dig into the realities of running a business with your spouse, resisting expansion for the sake of growth, and Andy's candid take on tipping culture in today's restaurant industry. If you're interested in thoughtful, ingredient-driven cooking, building community through food, or what it takes to create national buzz without losing your soul, this episode is for you.⭐ This show is brought to you by Back of House.io, the foodservice industry's most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

Kevin Boehm is a restaurateur who has opened more than 40 restaurants. Kevin is currently the co-founder and co-owner of Boka Restaurant Group with Rob Katz, and has opened some of the hottest restaurants in Chicago, Los Angeles, and New York City. Kevin and Rob won the James Beard Award for Outstanding Restaurateur in 2018.Kevin's new memoir, The Bottomless Cup, is an amazing look at a man who has spent his entire life creating, building, and scaling restaurants.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceFollow Our Guest:Official Site: BokaGrp.comFacebook: Boka Restaurant GroupInstagram: @KevinBoehmBokaLinkedIn: Kevin BoehmFollow The Restaurant:Official Website: The Red Bar - Grayton Beach, FLFacebook: The Red BarInstagram: @TheRedBar95 Hosted on Acast. See acast.com/privacy for more information.

Andrew Zimmern is an Emmy-winning, James Beard Award-winning chef, television host, author, and global food advocate. Recognized from the wildly popular show Bizarre Foods, Andrew explores culture through cuisine. And yet before the success, Andrew's life was marked by addiction, homelessness, and hard-won second chances that eventually led him towards his purpose. Today, Andrew shares how curiosity saved his life, why asking for help became his turning point, and how food became the lens through which he learned to see people, cultures, and himself more clearly. He opens up about childhood trauma, addiction and recovery, forgiveness, and how choosing "and" instead of "but" can change the way we hold both pain and hope at the same time. My friends, if you've ever felt stuck in your past, ashamed of your mistakes, or unsure how to begin again, this conversation is for you. You'll leave this episode reminded that you are not your worst chapter, that curiosity can reopen closed doors, and that second chances are not rare… they're available to anyone brave enough to ask for help and keep going.

Public Parking, a cocktail bar on Madison's east side, is getting national recognition once again! They were recently named on the James Beard Awards long list for Best New Bar. But the team at Public Parking is familiar with the spotlight – last year they were featured as one of 9 Best News Bars of 2025 in Bon Appétit and received other regional recognition. Host Bianca Martin has been a fan since they opened and she chats with co-owner JR Mocanu about the secret behind their early success. 

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

A diverse food scene is an interesting food scene. Without it, we'd all be stuck in some dystopian future where every restaurant is a Taco Bell.Luckily, Milwaukee is worlds away from that scenario because of how global our city's flavors are. In this episode, we touch on two recent examples that bring tastes from two distinctly different regions to Milwaukee.First up is a name familiar to the area's food lovers: SapSap. Chef Alex Hanesakda's excellent food truck has been just one of the reasons to brave the cold at Zócalo Food Park since it nestled into a parking spot earlier this year. As of last week, you don't need to worry about the weather because SapSap has a new location at the 3rd Street Market Hall.Just like the Zócalo version (which will continue cooking), SapSap's stall in the former Grand Avenue Mall will serve Chef Alex's signature Lao-American offerings, including his Mama's Eggrolls and brisket fried rice. According to Ann's always-informed reporting, the new location will also expand its menu to include a few more Southeast Asian options.Our second globally flavored news item spins the globe to Germany's take on a street food that originated in Turkey: döner kebab. Ray and Elma Ramic opened a fast-food joint of the same name in Hartford back in 2023, sending curious eaters up I-43 to wolf down the gyro's European cousin. They shortened the commute by opening a second Döner Kebab at 138 E. Capitol Dr., and Ann stopped by as part of her most recent Dining Tidbits.Also in this episode, you'll hear us flap our wings (or mouths) about: Broasted chicken, the unsung hero of the supper club. Milwaukee's latest batch of James Beard Award semifinalists. A former convenience store on the South Side that will transform into a destination for Mexican seafood.

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. 

Las Vegas just notched a record-breaking 14 James Beard Award semifinalist nominations, and the city's food scene is feeling the heat — in a good way. Host Sonja Cho Swanson sits down with Eric Gladstone, founder of restaurant PR group Feast of Friends, to unpack what this moment means for chefs, restaurants, and Vegas' national reputation. From surprise nominees to long-overdue recognition, they dig into why this year feels different. Finalists for the James Beard Awards will be announced on March 31st. Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter, Hey Las Vegas. Learn more about becoming a City Cast Las Vegas Neighbor at membership.citycast.fm. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise.

Today we have an opportunity to chat with my friend, Chef Nina Compton, the owner of the acclaimed Compère Lapin in New Orleans. Nina's journey from cooking Christmas dinner for her family in St. Lucia to competing on Top Chef and winning the James Beard Award for Best Chef: South is remarkable. But what makes her story particularly interesting from an ownership lens is that she and her husband, Larry, have thoughtfully built a portfolio of projects, all while trying to live a life worth living. On today's episode, Balancing Ambition in a Culinary Portfolio with Nina Compton. Special Guest: Nina Compton.

Kevin Lane is the executive chef and co-owner of The Cookery and The Lone Chicharron Taqueria in Seward, and he was recently named as a James Beard Award semifinalist. Reflecting on that recognition, he says it wouldn't have been possible without his team at The Cookery, or the kitchens and crews from his past that shaped the way he cooks today. Those roots stretch back to California's Sacramento area, where he was raised on crockpot meals, black-eyed peas, and lentil stew, before he found his way into kitchens in San Diego. Around nineteen, he was eating street tacos, shucking oysters, and learning the pace of restaurant life — first on the cold oyster bar, then on the hotline, where teamwork and discipline took root. Those early experiences still show up in his food today — the steady presence of Mexican influence, the belief that cooking is ultimately about making people happy, and he's still shucking oysters.  He was still early in his career when he moved to Juneau to work as a Sous Chef. There, and later in Sitka, he recognized the realities of Alaska's food system, how kitchens relied heavily on frozen and canned goods because they were dependable. Orders had to be placed seven to ten days out, and even then, fresh vegetables and herbs might arrive frozen and mushy. It was a lot different from working in California, where you could order produce in the morning and expect it that afternoon. The learning curve was steep, but learning to adapt is what good cooks do. So, given Alaska's abundance of fresh seafood, he adjusted his cooking and learned to let fish become the focus. And now that there's more access to farm-fresh produce than ever before, the constraints that once defined cooking in Alaska have eased, expanding what's possible on a menu.

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.

Kevin Lane is the executive chef and co-owner of The Cookery and The Lone Chicharron Taqueria in Seward, and he was recently named as a James Beard Award semifinalist. Reflecting on that recognition, he says it wouldn't have been possible without his team at The Cookery, or the kitchens and crews from his past that shaped the way he cooks today. Those roots stretch back to California's Sacramento area, where he was raised on crockpot meals, black-eyed peas, and lentil stew, before he found his way into kitchens in San Diego. Around nineteen, he was eating street tacos, shucking oysters, and learning the pace of restaurant life — first on the cold oyster bar, then on the hotline, where teamwork and discipline took root. Those early experiences still show up in his food today — the steady presence of Mexican influence, the belief that cooking is ultimately about making people happy, and he's still shucking oysters.  He was still early in his career when he moved to Juneau to work as a sous-chef. There, and later in Sitka, he recognized the realities of Alaska's food system, how kitchens relied heavily on frozen and canned goods because they were dependable. Orders had to be placed seven to ten days out, and even then, fresh vegetables and herbs might arrive frozen and mushy. It was a lot different from working in California, where you could order produce in the morning and expect it that afternoon. The learning curve was steep, but learning to adapt is what good cooks do. So, given Alaska's abundance of fresh seafood, he adjusted his cooking and learned to let fish become the focus. And now that there's more access to farm-fresh produce than ever before, the constraints that once defined cooking in Alaska have eased, expanding what's possible on a menu.

Jerrelle Guy is an award-winning author and celebrated food photographer. A graduate of the Rhode Island School of Design, she received her master's in gastronomy from Boston University and was nominated for a James Beard Award for her debut cookbook, Black Girl Baking. She is back with a terrific new book, We Fancy, and we hear about her interpretation of fancy, as well as how she thinks about developing recipes for all styles of dining.   Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Scott Conant is a James Beard Award–winning chef, TV personality, and pasta sauce savant. Matt still dreams about the Scarpetta spaghetti. It was a lot of fun having Scott in the studio to talk about his time coming up in New York City restaurants and why he decided to launch a food company, Martone Street, and compete for attention on the highly competitive tomato sauce shelf.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

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

More tech layoffs hit Seattle, Gov. Ferguson requests $21 million from FEMA, and Seattle chefs are nominated for James Beard Awards. It’s our daily roundup of top stories from the KUOW newsroom, with host Ruby de Luna. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

Thursday 4pm Hour: Jason talks with Bloomington Mayor Tim Busse about why he signed on to a letter to ICE with 10 other mayors asking them to respect residents Constitutional rights. Then on DeRusha Eats Jason talks with Chef Kyle Lussier from the Pines in Grand Rapids who's a James Beard Award semifinalist!

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

Dana In The Morning Highlights 1/22CenterPoint has added over 600 frontline workers ahead of freezing temperatures this weekendHouston leads the way with 12 semifinalists for annual Restuarant and Chef Awards15% of us say we love our jobs because our boss lets us sing!

How do Michigan schools decide to cancel school for snow, cold days? All-star jazz combo who canceled Kennedy Center gig headed to Detroit Michigan chefs, restaurants named James Beard Award semifinalists

#259: James Beard Award- winning author Nancy Matsumoto discusses her new book Reaping What She Sows : How Women Are Rebuilding Our Broken Food System. From grass-fed dairy farmers and Indigenous fishers to bakers reviving regional grains, Nancy shares stories of innovation, resilience, and community - and reveals the hidden work required to create short, transparent, local food chains that stand in stark contrast to Big Ag.https://realorganicproject.org/nancy-matsumoto-women-alternative-food-systems-259The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/directoryWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

What does a perfectly seasoned hamburger have to do with revolution?In this episode of Red Meat Nation, Alex and Julie sit down with James Beard Award-winning author and historian John Birdsall to peel back the layers of queer identity hidden within American foodways. From the coded intimacy of a neighbor's kitchen to the rugged, mythologized landscapes of Western ranching, we explore how meat has been used to both enforce and escape the confines of traditional masculinity.John takes us on a journey through his landmark book, What Is Queer Food?, challenging us to look past the "macho" symbolism of beef to find the care, intention, and quiet resistance of those who cooked on the margins.In this episode, we discuss:The "Gay Hamburger": How simple meals served as the first invitations to queer community.The Meat Mythos: Why beef became the ultimate performance of mid-century masculinity.Queer Cowboys: Reclaiming the hidden history of LGBTQ+ folks in ranching and the rural West.The Sensual Table: How queer perspectives transform menus from lists of ingredients into narratives of pleasure.Join us for a conversation that is as tactile as it is political. Because if food is a language, it's time we started listening to the voices that have been whispering from the kitchen for decades.https://www.john-birdsall.com/

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTubeThis week, it's the final show of our 30th anniversary celebration, recorded from the stage of The Fitzgerald Theater in St. Paul, MN, where it all began. Francis is joined onstage by some of the best chefs in Minnesota, including American Oglala Lakota Sioux chef, Sean Sherman, Somali-American chef, Jamal Hashi, Karyn Tomlinson of Myriel the winner of the 2025 James Beard Award for Best Chef: Midwest and 6-time James Beard Nominee, Diana Moua of Diane's Place to talk about their culinary journeys and the importance of community and culture in food. We're then joined on stage by a very special guest, Lynne Rossetto Kasper. Head to our YouTube channel and watch this extended cut of our Live Show. Subscribe so you don't miss anything!Broadcast dates for this episode:January 16, 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.

Preston Clark is the executive chef at Lure Fishbar and Bar Mercer in New York City, and he joins us in the studio to talk about his unique career. Clark's father, Patrick Clark, was the original chef at the Odeon and the first Black chef to win a James Beard Award. Tragically, Patrick passed away in 1998 at the age of 42. Preston has picked up the Clark legacy while writing his own chapters, and we talk about his early chef life working with his dad at Tavern on the Green and his creative approach to comfort food cooking at his wildly popular New York City restaurants. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

The James Beard Award-winning writer talks to Kate and guest co-host Kathleen Finlay about how women are uniquely equipped to tackle and repair our broken food system; why cooperation over competition is so effective; the constant throughline when talking with only female producers; and how you can support efforts—both as a buyer and as an activist.Subscribe 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.

Note: This episode was originally released in 2020 and is being re-shared due to its continued relevance and listener response. It reflects the business context at the time of recording.Grant Achatz is the Creative Director & Co-Owner of The Alinea Group. Named one of TIME Magazine's 100 Most Influential People in the world and a multi-time James Beard Award winner, Grant's story goes far beyond accolades. In this episode, he shares how his early days in a Michigan diner shaped his relentless work ethic, how he handles criticism at the top of his game, and how a life-threatening diagnosis forced him to reimagine his identity as a chef. He opens up about creativity, fatherhood, and giving back to the hospital that saved his life. Enjoy this episode as we go Beyond the Plate… with Chef Grant Achatz. Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

Natasha Pickowicz is a New York City–based chef and the author of More Than Cake, which was named a New York Times Best Cookbook of 2023 as well as a James Beard Award finalist. She's also a hot pot obsessive who regularly hosts pop-ups of the communal East Asian dining experience in NYC. Now she's sharing all her family hot pot wisdom and the techniques she's adapted as a chef in a new book: Everyone Hot Pot. It's so fun to have Natasha back on the show to go deep on everything you need to host a hot pot night at home. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Originally released April 18, 2024"I recently stumbled across this podcast and specifically the episode with Marcus Samuelsson. So tasty. I love how he explains cooking through sound."- Leon G.Witness culture and the unexpected converge, revealing the medley of tastes, sounds and experiences that influence the brand that is—Marcus Samuelsson. From a young age, Marcus aspired to be great by recognizing greatness in others. His path to becoming a decorated chef, restaurateur and philanthropist who's accolades include a 2023 Emmy Award (that makes two cameos in this podcast), was powered by creative and cultural experiences from his travels around the world. With restaurants spanning the US, Canada, Bahamas and his native Ethiopia, this eight-time James Beard Foundation award winner has inspired with his lyrical dishes from kitchens located in neighborhoods one might not expect to find them. Journey with us as Marcus dives into the why and how behind his ability to bring people and communities together while blurring the lines between music and cuisine until their cultural significance feels almost one and the same."Unglossy: Decoding Brand in Culture," is produced and distributed by Merrick Studios and hosted by Merrick Chief Creative Officer, Tom Frank, hip hop artist and founder of Pendulum Ink, Mickey Factz, and music industry veteran, Jeffrey Sledge. Tune in to on Apple Podcasts, Spotify, YouTube, or wherever you catch your podcasts. Follow us on Instagram @UnglossyPod to join the conversation and learn more at https://www.wearemerrickstudios.com/unglossy-podSend us a textSupport the show

“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 in 2020, Bryant released a book in 2021 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.This episode originally aired on November 15, 2021 and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.