Podcasts about james beard award

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.

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

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!

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/

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

Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News. In this episode of Food Safety Matters, we speak with Helena [2:58] about: The newly released Dietary Guidelines for Americans 2025–2030 and their much-debated details, such as their saturated fats advice and focus on "highly processed foods" Contention around the undecided definition for "ultra-processed foods" (UPFs), and what the use of "highly processed foods" instead of UPFs in the revised DGAs could imply The differences in FDA's structure and its unique challenges today (e.g., facing the 2025 infant botulism outbreak linked to ByHeart formula) versus 2022, during the Cronobacter sakazakii/Abbott Nutrition infant formula crisis and before the establishment of FDA's Human Foods Program The rise of "Make America Healthy Again" (MAHA), from a grassroots movement to an official White House-backed agenda with bipartisan support, and the implications for the food space The question within the Trump Administration of whether MAHA rhetoric will translate into real policy changes that advance MAHA objectives Shortcomings of the MAHA approach to food safety policy and regulation, particularly a lack of focus on microbiological safety and inconsistent handling of chemical safety Why the MAHA agenda may not succeed with a deregulatory approach and a weakened federal workforce and resources How the Trump Administration's moves in 2026 may determine if MAHA will remain in the forefront of public discussion, moving forward. News and Resources Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' Food Fix We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

In this episode of The Biggest Table, host Andrew Camp engages in a rich conversation with Michael Twitty, a renowned culinary historian, food writer, and author of acclaimed works such as 'The Cooking Gene' and 'Kosher Soul.' Twitty provides insightful commentary on his journey and his role in culinary history, emphasizing the significance of food as a medium for experiencing and expressing cultural identity, spirituality, and community. They discuss the broad and diverse nature of Southern cuisine, its historical context, and the intertwining of various cultures that shape it. The discussion also touches upon the challenges faced by people of color in getting their culinary stories published, and Twitty's motivations behind writing his latest cookbook, 'Recipes from the American South.' The episode underscores the profound connections between food, culture, and empathy, as well as the importance of storytelling in preserving culinary heritage.Michael W. Twitty is an acclaimed culinary historian, and author of the two-times James Beard Award-winning book The Cooking Gene, as well as Rice and Koshersoul. He has written for many publications and been featured throughout print and broadcast media, including the Guardian, The New York Times, The Washington Post, PBS, and NPR's The Splendid Table. He has given over 500 public talks and appeared in numerous series, including Taste the Nation and High on the Hog.Follow Michael on Instagram: @thecookinggeneThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

In today's episode, we welcome back Kevin Boehm, James Beard Award-winning restaurateur, co-founder of Boka Restaurant Group, and author of The Bottomless Cup.Kevin reflects on a childhood shaped by instability and the unlikely refuge he found in restaurants. He shares how hospitality gave him structure, purpose, and a way to build the kind of spaces he was searching for himself. Kevin talks about writing his memoir, the response it has sparked, and why telling the truth about his life has opened honest conversations around mental health, identity, and service. Along the way, he offers candid insight into leadership, failure, and what it really means to make people feel seen.Join us as Kevin explores why hospitality goes far beyond the dining room, and how caring for others ultimately helped him reclaim his own sense of self.

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

Join us for this encore edition of Uniquely Milwaukee as we grab a drink at Agency, Milwaukee's first hybrid bar and a 2025 James Beard Award finalist. Immerse yourself in the choice of indulging in an alcoholic or non-alcoholic beverage. Plus you'll hear from the founder, Ryan Castelaz, as he shares the story of how this innovative concept came to fruition.Click here to learn more about Agency.#####Podcast host: Kim ShineEncore host: Salam FatayerUniquely Milwaukee is supported by our Radio Milwaukee members and sponsored by the Milwaukee Public Library.

Nikko Cagalanan is the chef-owner of Kultura in Charleston, South Carolina. Born and raised in the Philippines, Nikko began cooking in 2017 while still working as a nurse, discovering that the kitchen offered the same sense of purpose—to nurture, care for, and bring comfort to others. In 2019, he moved to Charleston to fully pursue his passion for cooking and launched Kultura to great acclaim, including a James Beard Award nomination. It was a lot of fun having Nikko in the studio to talk about his journey to professional cooking as well as some exciting news from the world of openings.  And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Hangover cures, Television: A Novel of Luck and Perfection are novels worth checking out, and Catskills love for Fellow Mountain Cafe and Matilda. Also: We like I Love LA a lot and props to sneaky donut masters Grayling Bauer of Sparrowbush Bakery and Zoë Kanan of Elbow Bread.  Also check out: Charleston Isn't Ordinary with Mike Lata Have a future guest request? A restaurant we should visit? Take the ⁠⁠⁠⁠⁠This Is TASTE listener survey⁠⁠⁠⁠⁠. We really appreciate the feedback. Learn more about your ad choices. Visit megaphone.fm/adchoices

U.S. stopped making pennies in 2025. Expect confusion, shortages Everyone speeds on Detroit's Lodge Freeway. But there’s a reason for the 55-mph limit. Price swings, James Beard Award, buzzy subs: 2025's biggest food news

In this episode of Retire Southern, James sits down with Chris Hall, one of the South's most influential hospitality leaders and the co-founder of Unsukay Restaurant Group. From childhood memories shaped around a family dinner table to the intense kitchens that forged his career, Chris shares a story filled with grit, generosity, and the belief that food connects us all. You will hear how Muss & Turners, Local Three, MTH Pizza, and Roshambo came to life, why Chris never wanted to wake up at sixty and wonder what if, and how a tragedy inside their restaurant family sparked the creation of Giving Kitchen, the James Beard Award winning nonprofit that now serves hospitality workers across the country. This conversation explores the heart of Southern dining, the evolution of intentional hospitality spaces like Warhorse and Seahorse, the dishes you absolutely cannot miss at each of his restaurants, and why human connection sits at the center of everything Chris and his team create. A powerful episode rooted in purpose, humor, honesty, and the reminder that life is too short to wait for someday. Explore Unsukay: https://unsukay.com/  Explore Giving Kitchen: https://unsukay.com/giving/ 

“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.

That's been the case for Thomas and Mariah Pisha-Duffly, a Portland foodie power couple with multiple James Beard Award nominations under their belt. Today, we chat with the Pisha-Duffys about their holiday meal planning, which focuses less on extravagance and more on family and serves as a departure from the stressors of the restaurant industry. But first, as you unwrap your Christmas presents, we check in on the supply chains that brought them to you.

That's been the case for Thomas and Mariah Pisha-Duffly, a Portland foodie power couple with multiple James Beard Award nominations under their belt. Today, we chat with the Pisha-Duffys about their holiday meal planning, which focuses less on extravagance and more on family and serves as a departure from the stressors of the restaurant industry. But first, as you unwrap your Christmas presents, we check in on the supply chains that brought them to you.

Laurel Kratochvila is an American-born writer and baker based in Berlin and trained in France. She runs the iconic Fine Bagels bakery, and her first book, New European Baking, was a finalist for a James Beard Award in 2023. Laurel joins us in the studio to talk about her incredible new book, Dobre Dobre, which focuses on both the modern and traditional baking of Poland, a country with deep culinary roots. We talk about Jewish baking in Poland, and dig into some real bagel history.  Also on the show Aliza, Clayton, and Matt discuss the year in fiction and reveal their five favorite books each. Have a future guest request? A restaurant we should visit? Take the ⁠⁠⁠This Is TASTE listener survey⁠⁠⁠. We really appreciate the feedback. Learn more about your ad choices. Visit megaphone.fm/adchoices

Season 16 Episode 16: Show Notes: Welcome to a landmark edition of The Well Seasoned Librarian. We are deep into the end of another year of culinary conversation, and today, for Season 16, Episode 16, we are stepping back into the elegant patisseries and home kitchens of Paris.Our guest today is a titan of food literature. A James Beard Award winner and recipient of the Gourmand World Cookbook Award, she has spent her career bridging the gap between the professional kitchens of Europe and the home cook. A longtime columnist for The Wall Street Journal, her work is a staple in Best American Food Writing and has appeared in everything from Saveur to The New York Times Magazine.She returns to the program today to share her latest work, Chocolat: Parisian Desserts and Other Delights—a book already being hailed as a 'delicious masterpiece' by the likes of Alain Ducasse and Ruth Reichl.To lead us through this indulgent journey into the heart of French confectionery, please welcome your host, Dean Jones and his guest Alexsandra Krapanzano to talk about her new book Chocolat. Website: https://www.aleksandracrapanzano.com/Instagram: @aleksandracrapanzano Chocolat: https://www.aleksandracrapanzano.com/chocolatGateau: https://www.aleksandracrapanzano.com/gateauCookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

What happens when a James Beard Award–winning chef looks around the modern food industry and realizes the system was never built to serve craft, soul, or truth? This episode is a WAKE-UP CALL. In Chef Neo vs. The Matrix, I sit down with legendary Chef Craig Shelton for a raw, unfiltered conversation about what mass production, scale-at-all-costs, and corporate commercialization have done to the heart of the culinary world. This isn't nostalgia.This isn't complaining.This is a line in the sand. Craig takes us deep into the moment many chefs silently experience—when the love of food collides with the pressure to standardize, cut corners, chase volume, and surrender creativity for efficiency and margins. If you've ever felt like: You're producing food but losing your identity Your restaurant runs, but your soul is suffocating You didn't become a chef to serve a system that feels hollow and transactional The industry promised freedom… and delivered a golden cage This episode is for you. We talk about: The Matrix of mass production and how chefs get trapped inside it Why commercialization quietly erodes creativity and purpose The difference between scaling food and scaling meaning What it really means to take the red pill as a chef How to reclaim craftsmanship, leadership, and freedom without selling your soul This conversation isn't comfortable—and it's not supposed to be. If you've felt that quiet inner voice whispering, “There has to be another way,” consider this your signal. It's time for chefs to stop playing a role in someone else's system.It's time to wake up.It's time to be free of the Matrix. Press play. Take the red pill. And decide who you're really cooking for. If you want to see what the TRC Method can do for your and your restaurant, book a TRC Method Strategy Call (for FREE) with me personally at www.GrowMyRestaurantNOW.com About DB Donald Burns is a best-selling author, high-performance restaurant strategist, and founder of The TRC Method, the framework behind some of the most profitable and disciplined independent restaurants in the industry. Known globally as The Restaurant Coach®, Donald has spent more than four decades in the trenches of hospitality—first as a chef trained by his father, a member of the elite United States Air Force Pararescue Teams, a restaurant owner, and ultimately as the strategist restaurant leaders call when burnout, chaos, and shrinking margins are no longer acceptable. Donald is the author of multiple influential books, including the Your Restaurant Sucks trilogy, Savage Restaurant Success, and Ingredients, with his forthcoming work Restaurantology redefining how leaders think about profit, people, and performance in a low-margin industry. His work challenges the hustle mythology that keeps owners trapped and replaces it with a disciplined, systems-driven approach built on mindset, culture, and execution. Through his coaching programs, workshops, and live events, Donald has helped thousands of independent restaurant owners reclaim profitability, leadership confidence, and personal freedom—without sacrificing their health, families, or values. His coaching ecosystem spans group masterminds, private advisory, consultant certification, and enterprise-level frameworks used by top operators and industry consultants. Donald is a strategist trusted by driven founders, high-achievers, and restaurant leaders who are done playing small. Drawing from decades of operational experience, special operations discipline, behavioral psychology, and faith-centered leadership, he is known for delivering uncomfortable truths with clarity, conviction, and results. Beyond business, Donald is deeply committed to leadership development, spiritual growth, and breaking generational cycles of burnout in hospitality. His mission is simple but uncompromising: to liberate independent restaurant owners from self-made prisons and help them build restaurants—and lives—that actually work. Welcome to The Restaurant Coach Podcast—where performance meets purpose, and average is no longer an option.

Fish have long been one of the last wild foods, a source of nourishment that connects us to the powerful ecology of the planet's waters. But as journalist and author Paul Greenberg chronicles in his award-winning book Four Fish: The Future of the Last Wild Food, our relationship with the sea has dramatically changed over the past century. Once nearly all of the seafood we ate was wild; today, nearly half is farmed and the pressures on both wild and farmed systems are intensifying.In this conversation, Paul doesn't simply lament loss nor offer blind optimism. Instead, he helps us see where wild fisheries and aquaculture have faltered, where they remain strong, and how our choices today will shape the future of seafood and the oceans that feed us. Viewed through the lens of regenerative agriculture, his insights show that healthy waters and healthy land are part of the same story, and that ecological regeneration on farms must be paired with thoughtful stewardship of our rivers, estuaries, and oceans.In this episode, we get into: • What history teaches us about the human-ocean relationship and how it changed as we tamed the sea • How modern fishing and seafood production mirror some of the same challenges in industrial agriculture • Why some wild fisheries can still be models of careful management • Where aquaculture offers real promise and where it deepens existing problems • How ecological health, species diversity, and regional systems are essential for both land and sea • What eating fish in ways that support long-term abundance actually looks like • Why regenerative principles belong in discussions about oceans as much as soilMore about Paul:Paul writes at the intersection of the environment and technology, seeking to help his readers find emotional and ecological balance with their planet. He is the author of seven books including the New York Times bestseller Four Fish: The Future of the Last Wild Food. His other books are The Climate Diet, Goodbye Phone, Hello World, The Omega Principle, American Catch, A Third Term and the novel, Leaving Katya.Paul's writing on oceans, climate change, health, technology, and the environment appears regularly in The New York Times and many other publications. He's the recipient of a James Beard Award for Writing and Literature, a Pew Fellowship in Marine Conservation, a National Endowment for the Arts Literature Fellowship and many other grants and awards.A frequent guest on national television and radio including Fresh Air with Terry Gross and the co-creator of the podcast Fish Talk, Paul also works in film, television and documentary. His PBS Frontline documentary The Fish on My Plate was among the most viewed Frontline films of the 2017 season and his TED Talk has reached over 1.5 million viewers to date. He has lectured widely at institutions around the world ranging from Harvard to Google to the United States Senate. A graduate in Russian Studies from Brown University, Paul speaks Russian and French. He currently teaches within New York University's Animals Studies program and lives at Ground Zero in Manhattan where he maintains a family and a terrace garden and produces, to his knowledge, the only wine grown south of 14th Street.Agrarian Futures is produced by Alexandre Miller, who also wrote our theme song. This episode was edited by Drew O'Doherty.

Rip sits down with Andrea Freeman, James Beard Award-winning author of Ruin Their Crops on the Ground. Drawing on more than 20 years of research, Andrea unpacks how food, race, and class have shaped America's food system, exploring the historical roots of inequality that still influence what ends up on our plates today.Their conversation takes listeners on a journey from the Trail of Tears to contemporary food policies, revealing how government decisions and corporate interests have systematically marginalized communities, perpetuating cycles of poor health and limited access to nutritious food. Andrea's insights illuminate the ways in which food systems have been—and continue to be—tools of oppression, while also showing how understanding this history empowers us to advocate for meaningful change.Rob and Andrea dive into key topics including:The politics of food and its intersections with race and classFood deserts, systemic barriers, and ongoing food justice challengeThe historical impact of school lunch programs and agricultural subsidiesHow corporate influence shapes dietary guidelines and marketingThe lasting effects of colonial-era food policies on modern dietsAndrea also emphasizes the power of advocacy, inspiring listeners to see food not just as sustenance, but as a reflection of cultural identity and social justice. She encourages critical thinking about the choices available to consumers and how we can support policies that prioritize health and equity over profit.Watch the Episode on YouTubeEpisode WebpageLearn More About our 2026 Live PLANTSTRONG Events: https://plantstrong.com/pages/events Let Us Help Your PLANTSTRONG JourneyTake the Free 7-Day Challenge: https://liveplantstrong.com/free-7-day-challenge/ Learn More About Our Corporate Wellness Program: https://liveplantstrong.com/corporate-wellness/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Follow PLANTSTRONG and Rip Esselstynhttps://plantstrongfoods.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

NBC's senior consumer investigative correspondent Vicky Nguyen breaks down how to navigate holiday shopping and return policies. Also, with just 50 days until the 2026 Winter Olympics, NBC's Savannah Sellers spends a day with Team USA bobsledders as they do their unique wind-tunnel training. Plus, James Beard Award-winning restaurateur Drew Nieporent shares life lessons on how to be the perfect dining guest. And, a holiday gift guide to the hottest toys to shop for this year. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this Boomerang! episode Greg travels to the Second City of Anaheim, where he meets with Strong Water's “Fleet Commander” Ying Chang. They discuss how the bar was assembled almost entirely from estate sales, how the idea of elevated tropical bar with great rum cocktails came to fruition, their impending high dive concept, and what it's like running a James Beard Award finalist bar in the “middle brother” of Los Angeles and San DiegoFollow Strong Water at @strongwateranaheimLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Yara Herrera is the chef-partner at Hellbender, a Mexican-American restaurant in Ridgewood, Queens. Born and raised in Los Angeles, she honed her skills in the city's fine dining restaurants like Wolfgang Puck's Spago and Providence before moving to New York in 2018 to work at Momofuku Ko, Xilonen, and Sobre Masa. Today on the show, we talk about Yara's culinary journey, running Hellbender, and creating her distinctive approach to Mexican-American cuisine. And before that, Rob Rubba, chef-owner of Oyster Oyster in Washington D.C. takes the Resy Questionnaire. In 2023, Rob won the James Beard Award® for Outstanding Chef and continues as a leader in plant-focused, sustainable cooking.  The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents' pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary school, and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, she and her son were diagnosed with gluten intolerance. The very thing that defined her life and work was what had been making her sick all along. It was then that she made it her mission to elevate the world of alternative baking—to take the knowledge she was given and honor her family, while transforming recipes through her own experience with gluten intolerance. Her latest cookbook, The Art of Gluten-Free Bread, is now available. Her cookbook Cannelle et Vanille Bakes Simple was published in 2021, and was named best of 2021 by The Washington Post, Food 52, Vanity Fair, and more. Her book Cannelle et Vanille was nominated for a James Beard Award, and her work has been recognized by The New York Times, Food 52, Food & Wine, Bon Appetit, The Washington Post, NBC News, and more. www.arangoyoaga.com In this episode, we discuss: How Aran grew up in the Basque region of Spain, living across from her grandparents' bakeshop Moving to the U.S. and learning pastry and baking at culinary school in Florida Why she decided to photograph and share recipes on a blog How she landed her first book contract and launched a career as a cookbook author Discovering she was gluten intolerant and embarking on a new way of baking The release of her latest book, The Art of Gluten-Free Bread, and what's in it Tips on making the most flavorful (and beautiful) gluten-free bread And much more!    

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

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

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

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

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

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

    Connect with Lyndsay Dowd:  Website: https://heartbeatforhire.com
  LinkedIn: https://www.linkedin.com/in/lyndsaydowdh4h/ 
  Instagram: https://www.instagram.com/lyndsaydowdh4h/ 
  Facebook: https://www.facebook.com/LyndsayDowdH4H
  Tiktok: https://www.tiktok.com/@lyndsaydowdh4h

   #JenniferBushman #FedByBlue #BlueFoods #FutureOfFood #SustainableSeafood #OceanHealth #Aquaculture #FoodSystems #EnvironmentalLeadership #HopeInTheWater #SustainableEating #ClimateSolutions

On this episode presented by Busey Bank, I'm sitting down with Nick Bognar—multiple James Beard Award semifinalist, chef, and the creative force behind three of St. Louis' most celebrated dining experiences: Indo, Sado, and the newly opened Pavilion. Nick's culinary journey started in his family's kitchens, where his mom, aunt, and grandmother taught him the power of hospitality and flavor. From those early lessons to high-pressure kitchens in Austin and Cincinnati, Nick has blended tradition with innovation to create restaurants that consistently surprise and delight. In this conversation, we'll explore what Nick learned from his family and how those values infuse his kitchens today.   We'll talk about leadership, scaling a restaurant group without losing its soul, and the creative discipline behind staying relevant in a competitive culinary scene.     I'm excited to welcome a new partner for the show - The Normal Brand - clothing rooted in Midwestern values. They're giving listeners 15% off one purchase of regularly priced clothing. Just use the code BAKEDIN at checkout. Head to thenormalbrand.com and find your new favorite fit.  Let's roll…

Chef Jose Garces' Culinary Journey*Growing up, Chef Garces learned traditional dishes like ceviche, empanadas, and pan de bono from his mother and grandmother, while his father enjoyed grilling steaks. He emphasized the importance of sofrito, a foundational cooking technique using onions, garlic, and peppers, which he still prepares in large batches. Exploring Latin Culinary TraditionsJose and Amaris discussed the importance of sofrito in Latin cooking and its variations across families. Jose shared his journey from French classical training to embracing Latin cuisine, highlighting the foundational role of sofrito and other base ingredients in different culinary traditions. They also talked about Jose's experience with paella, which he has been perfecting for 20 years, emphasizing the complexity and precision required to make a great dish. Amaris praised Jose's interpretation of paella, which she found to be authentic and reminiscent of her experiences in Spain.Brand Expansion PlansJose discussed plans to expand the tapas-based concept Amada to Chicago in the spring and Dallas in the fall. He emphasized the importance of perfecting the paella recipe and mentioned that his team would be filming and annotating the process to ensure consistency. Jose also shared his experience with opening various restaurants, including Village Whiskey, and explained the decision-making process behind each venture.Brand Expansion and Partnership UpdatesJose discussed his brand's expansion to Nashville, planned for late 2026, and highlighted its southern-inspired menu and recent improvements. He mentioned a partnership with SPB Hospitality to enhance the beverage program and emphasized the brand's collaboration with Aramark at the Xfinity Mobile Center. Jose also shared his experience with Cook Unity, a home meal service, where he has been a chef partner since 2021, offering fresh, ready-to-eat meals in six markets. Amaris expressed her positive experience with the service and noted the quality and convenience of the meals.Community Initiatives and Future InvolvementsJose highlighted the importance of supporting restaurant workers through initiatives like English language classes and health screenings, and how his recently renamed foundation, Communidad Garces, reflects his service-oriented mission. Jose also expressed his excitement for the successful future of his newly-opened Japanese restaurant Okatshe, located in Allentown, PA. And he was very enthusiastic while expressing the value of not only supporting local purveyors, but ensuring the healthiest meals by utilizing local, sustainably sourced ingredients.*The following description was aided by an AI summarization, with original material included.

This episode features Donnie Madia of One Off Hospitality, a James Beard Award-winning Chicago restaurateur, discussing the paramount importance of human connection, service, and soul in hospitality. Madia shares his origin story, starting as a bartender who learned to view himself as an "independent contractor" focused on cultivating customer relationships. He critiques modern distractions, calling mobile phones the "contraption" that destroys in-person dialogue. While he supports using AI for administrative tasks, he strongly opposes its intrusion into service roles, citing a machine that folds napkins as an example of soul-destroying automation. Finally, Madia highlights his support for The Giving Kitchen, an organization providing essential mental and financial health lifelines to hospitality workers in crisis.10 Takeaways Independent Contractor Mindset: Madia spent 10 years bartending, learning to build a personal clientele by treating his role like that of an independent contractor, focused on entertaining and taking care of people. Service is Built on Trust: True hospitality is guests trusting the restaurant and staff. Service involves simple, mindful tasks, like making eye contact or going the extra mile, which foster genuine human connection. The "Contraption" Problem: The average person checks their phone 27 times per hour, leading to wasted time and missed connection opportunities. This requires employers to actively teach mindful presence and eye contact. Signal vs. Noise and the 85/15 Rule: Madia advocates for spending 85% of time on micro-tasks (hyper-focused work) and 15% on macro-distractions (noise) to maximize effectiveness, arguing most people have this ratio reversed. Relationship Over Transaction: Long-term success is not transactional; it requires selflessly building trust and credibility. Repeat customers are the byproduct of a wonderful, relationship-driven experience. AI as Tool, Not Soul Replacement: AI can assist with admin (emails, accounting). However, automation should not replace human roles that build camaraderie, such as folding napkins, which would destroy the soul of the business. The Investment in Staff: Madia's philosophy focuses on the intangible value of staff investment. Paying people well and treating them with respect leads to low turnover, continuity, and team camaraderie, offering a superior experience. Hospitality is Essential: Restaurants are essential human spaces for congregation and escape. In a digitally isolated world, people increasingly crave the authentic human experience and the memory and story of food cooked with heart. The Giving Kitchen Lifeline: Madia champions The Giving Kitchen, an organization that provides vital financial and mental health resources to hospitality workers facing crises (e.g., severe injury or financial disaster). Power of Authentic Connection: An example of true connection: The Giving Kitchen's representative hand-delivered invitations to restaurateurs in Chicago, resulting in a near-perfect attendance rate, proving the effectiveness of intentional, non-digital engagement.

Today on The Stacks, we're joined by James Beard Award-winning chef, TV host, and author Samin Nosrat to discuss her newest book, Good Things: Recipes and Rituals to Share with People You Love. In this cookbook, Samin shares over 125 of her favorite go-to recipes, including ricotta custard pancakes, saffron-burnished roast chicken, nostalgia-inducing yellow cake with chocolate frosting, and everything in between. We discuss her return to writing after the success of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, how she balances technique with improvisation in the kitchen, and the friction between her identities as a writer and a chef.The Stacks Book Club pick for December is Friday Night Lights: A Town, a Team, and a Dream by H.G. Bissinger. We will discuss the book on Wednesday, December 31st, with Joel Anderson.You can find links to everything we discuss on today's show on The Stacks Website: https://www.thestackspodcast.com/2025/12/10/ep-402-samin-nosratConnect with Samin: Instagram | Website | SubstackConnect with The Stacks: Instagram | Threads | Shop | Patreon | Goodreads | Substack | Youtube | SubscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In “Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest,” Gravy producer Georgia Sparling takes a deep dive into the conundrum around Texas' pig problem. They say everything's bigger in Texas, and that is certainly true of the wild hog population. Millions of feral pigs roam the rural (and not so rural) areas of the Lone Star State — destroying farmland, pushing out native animals, obstructing roadways, and leaving behind billions of dollars in damage each year. And their numbers are growing at an astounding rate. Hunters and landowners in Texas have a green light to kill any and all wild pigs, be it on foot, from a helicopter, or even from a hot air balloon. But then these intelligent yet invasive animals are often left to rot in the fields because everyone knows they're tough and gamey, right? Well, not according to chef, butcher, hunter, and “hog apologist” Jesse Griffiths. The author of the James Beard Award-winning The Hog Book and co-owner of Austin's Dai Due restaurant, Griffiths is on a mission to revamp the reputation of feral pigs. In this episode of Gravy, Sparling explores the wild hog origin story and how the population has grown, not only in Texas but across more than thirty states. Armed with a mic, she travels from field to table. She joins Griffiths on a hunt for hogs, and then takes listeners into the kitchen to understand just how varied, versatile, and sustainable their meat is. She will also explore their slowly growing popularity as wild boar meat becomes more available. Along the way, she speaks with Mitch Hagney of the San Antonio Food Bank. As federal funding cuts erode SNAP benefits and food pantry budgets, Hagney and his colleagues are devising creative solutions to address the hunger problem. They're hoping that by teaming up with hunters and trappers, wild pigs can be a creative solution to feeding thousands of low-income families in Texas and beyond. Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Welcome back to The LA Food Podcast. This week, Luca and Karen Palmer dive into one of the most fascinating food stories of the year: the global fight over wagyu. Karen breaks down what Japanese producers are trying to protect, whether A5 wagyu is actually worth the hype, and why the debate mirrors DOP fights in Italy over ingredients like San Marzano tomatoes and Neapolitan pizza standards.We also unpack Esquire's Best New Restaurants in America 2025, where California dominated the list and Los Angeles landed an incredible six spots, including Travis Lett's RVR crowned Restaurant of the Year. Karen explains what stood out, how the 5 C's rubric plays into national lists, and which LA restaurants might have been unlucky snubs.In Chef's Kiss / Big Miss, we break down Michael Nagrant's viral takedown of the James Beard Awards, Greg Dulan winning the LA Times Gold Award, The New York Times critics on what defines a four-star restaurant, DoorDash entering the reservation game, and The Infatuation declaring where you should host your office holiday party.Plus, Part 2 brings a festive return from Luca's wife, who drops the hottest gift guide of the season. From Veso vermouth to butter bells, homemade shortbread to A24's Scrounging cookbook, and at-home wine tasting to Kitchen Lingo classes, this guide has you covered for cocktail lovers, hosts, family, and anyone scrambling for last-minute inspiration.If you love LA dining, restaurant news, and smart food media commentary, this episode is packed.Keywords: LA restaurants, LA dining, wagyu beef, Esquire Best New Restaurants, Travis Lett RVR, James Beard Awards controversy, Greg Dulan, NYT food critics, DoorDash reservations, LA Times Gold Award, holiday gift guide, Los Angeles food podcast.Powered by Acquired Taste Media.–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

The weekly radio show, The Splendid Table, turns 30 this year. For three decades, the program has helped home cooks feel more brave, curious and connected through the food we share. MPR News guest host Catharine Richert marks the anniversary by talking with Splendid Table host and James Beard Award-winning food writer Francis Lam. They'll talk about food during the holiday season — how to take the stress out of holiday meals, how to be a thoughtful guest and how to get out of that “same-old recipe” rut.     Guests:Francis Lam is the host of The Splendid Table, a radio program and podcast produced by American Public Media. He is an award-winning food writer with contributions to The New York Times Magazine, Bon Appetit and Gourmet. His work often explores how food connects us to culture, memory and community. 

In his second cookbook, “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America,” Sean Sherman (Oglala Lakota), James Beard Award-wining chef and restaurateur, dives deeper into the Indigenous culinary communities of 13 regions of North America and Mesoamerica. He shares dozens of recipes inspired by his travels and the people he calls friends, teachers, and leaders that he encounters along the way. Pyet DeSpain (Prairie Band Potawatomi) was already familiar with traditional everyday foods like frybread, meat pies, and corn soup growing up on the Osage reservation in Oklahoma. And on the Mexican side of her family, tamales, pozole, and atole were a staple. Now a well-known and award-winning chef, DeSpain is sharing that fusion of Native and Mexican cuisine and heritage in her debut cookbook, “Rooted in Fire: A Celebration of Native American and Mexican Cooking.”

The BanterThe Guys talk about early days of restaurant-ing and how taking reservations over the phone led to scammers as well as long-time patrons. (Francis may even cry.)The ConversationThe Restaurant Guys welcome an icon in their field: Drew Nieporent! Drew has been behind some of the most acclaimed restaurants world-wide. Listen to his experiences and stories from his decades as a restaurateur and a pioneer in hospitality. The Inside TrackThe Guys have followed Drew's career and methods since they became restaurateurs. Whether it's dealing with unruly guests and bartenders on the take or nuturing steadfast regulars and devoted employees, they've seen it all! The Guys loved the book and feel it reflects the attitude of Drew and his career.Francis: Your book is full of really amazing stories and what I like about you is, and it comes through clearly in your book, there's a lot of insight and there's a little bit of f- you. That's really part of your personality that comes through and I really like it. Drew: That's true.-Drew Nieporent on The Restaurant Guys PodcastBioDrew Nieporent is one of America's most influential restaurateurs, the force behind Myriad Restaurant Group and the visionary who helped shape New York's dining scene for more than three decades. Known for creating iconic destinations like Tribeca Grill, Nobu, Corton and Montrachet, he's partnered with culinary legends and Hollywood heavyweights while championing hospitality at the highest level. His restaurants have earned Michelin stars, James Beard Awards, and global acclaim. In fall 2025 he released a memoir I'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.InfoDrew's bookI'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.By Drew NieporentEnjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

If you remove ingredients like dairy, wheat, flour, cane sugar, beef, pork, and chicken from your diet—then what do you eat? For Sioux chef Sean Sherman, excluding colonial ingredients from his cuisines gives him the opportunity to spotlight indigenous produce and uplift local communities. Sean is the owner of the James Beard Award-winning restaurant Owamni in Minneapolis. Sean joins Chris to discuss the philosophy behind his indigenous restaurant, where he thinks the American education system falls short, and how he is using food to reclaim indigenous history.This episode is part of a series of bonus videos from "How to Be a Better Human." You can watch the extended video companion on the TED YouTube Channel and the extended interview on the TED Audio Collective YouTube Channel.WatchSean cooking Indigenous foods: https://youtu.be/p0IpMqUZKbsChris extended interview: TBAFollowHost: Chris Duffy (Instagram: @chrisiduffy | https://chrisduffycomedy.com/)Guests:Sean Sherman (Instagram: @the_sioux_chef and @siouxchef | https://seansherman.com/) Linda Black Elk (Instagram: @linda.black.elkLinksHumor Me by Chris Duffy (https://t.ted.com/ZGuYfcL)Instagram: @owamni | Facebook: @Owamni - By The Sioux Chef | https://owamni.com/Instagram: @natifs_org | Facebook: @NATIFSorg | https://natifs.org/Follow TED! X: https://www.twitter.com/TEDTalksInstagram: https://www.instagram.com/tedFacebook: https://facebook.com/TEDLinkedIn: https://www.linkedin.com/company/ted-conferencesTikTok: https://www.tiktok.com/@tedtoks Podcasts: https://www.ted.com/podcastsFor the full text transcript, visit go.ted.com/BHTranscripts Hosted on Acast. See acast.com/privacy for more information.

Samin Nosrat is a chef, teacher, and author of the bestselling, James Beard Award–winning cookbook Salt, Fat, Acid, Heat, and the star of the very popular titular documentary series on Netflix. Now, she's back with a truly excellent new cookbook: Good Things. Today on the show, we go deep on the journey that led her to Good Things, why recipes are like rituals, and the dishes she makes at home on repeat. And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Aliza visits Wild Cherry and Matt visits the new Babbo. Also, we hung out with Shy Burgers, Bad Food from Vittles looks great, and we are cooking with Uncles Big Green Curry and Cumin Club. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

From Apple News In Conversation: With the release of her James Beard Award–winning cookbook, Salt, Fat, Acid, Heat, Samin Nosrat catapulted to international fame. But amid big life changes and loss in the years that followed, she struggled to redefine her connection to cooking. With her second book, Good Things, Nosrat is back with a fresh approach to preparing food — one that’s centered on spending precious time with loved ones. She sat down with Apple News In Conversation host Shumita Basu to talk about what makes a good recipe, her weekly dinner-party group, and how to alleviate the stress of cooking a high-stakes holiday meal.

Prolific, five-time James Beard Award-winning cookbook author Dorie Greenspan is the queen of sweets, and she just released her 15th cookbook, Dorie’s Anytime Cakes. Famous for her beloved World Peace Cookies and many baking books, including one she wrote with Julia Child, it's not surprising that Dorie wants to start and end her last meal with dessert. What's wrong with eating dessert first, anyway? Rachel chats with Ayurvedic counselor Jodi Boone about the life-bettering benefits of starting your meal with sweets. And when Dorie told Rachel she ate the same exact lunch every single day for years, the first person we thought of was Donald Gorske. Gorske has eaten almost nothing but McDonald's Big Macs since 1972, putting his current Big Mac count at over 35,000. Rachel called the Fond du Lac, Wisconsin native on his flip phone to learn why the man eats two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun ... Every. Single. Day. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.