Podcasts about james beard award

From the mind of Brett Hamil, the cartoonist behind Doom Loop and co-producer of Joketellers Union, comes an utterly unique talk show. Starring Hamil's wistful handyman alter ego Burl Dirkman, Power Thru It! with Burl Dirkman will take the audience on a comedic journey of self-discovery, featuring interviews with local luminaries J. Kenji López-Alt and Tomo Nakayama, and cathartic activities designed to help you access your long-neglected emotional core. Prepare to cry real tears of joy! Brett Hamil is a cartoonist and comedian living in Seattle. He publishes a weekly political cartoon, Doom Loop, for the South Seattle Emerald, and produces a critically acclaimed live comedy show, Joketellers Union at the Clock-Out Lounge. He's also the author of 3 graphic novels. Tomo Nakayama has explored the lines between intimate indie folk, exuberant synth pop, and cinematic soundtracks for over two decades. His fourth album, Ocean, was released last year. Kenji López-Alt is a former restaurant cook, New York Times columnist, and author of the James Beard Award–winning and bestselling books The Food Lab and The Wok, as well as the children's book Every Night Is Pizza Night.

Host Richie Tevlin and Co-Host Evan Blum talk with Sam Calagione, co-founder of Dogfish Head Craft Brewery. Opened in 1995 in Rehoboth Beach, Delaware, Dogfish Head began as the smallest commercial brewery in the United States and grew into one of the most celebrated and innovative craft breweries in the country. Dogfish Head is based in Delaware with a brewpub and distillery, a seafood restaurant, a harbor-front beverage-themed motel, and a production brewery and tasting room in Milton. Sam served as CEO until the brewery's merger with Boston Beer Company in July 2019, and his innovative style has earned him a James Beard Award for Outstanding Wine, Spirits, or Beer Professional. He is also the author of five books including Brewing Up a Business and Off-Centered Leadership.   https://www.dogfish.com/ @DogfishHead _____________________________________________ THANK YOU TO OUR SPONSORS!: The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller - Epi 91 Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney Cascade Floors https://cascadefloors.com/ Chris Klein Email: chris@cascadefloors.com (541) 510-1080 _______________________________________ EPISODE NOTES: Mentioned Craft Brands Sierra Nevada - Chico, CA Sam Adams Brewery - Boston, MA Yards Brewing Co - Epi 36 - Philadelphia, PA Victory Brewing - Downingtown, PA Tröegs Independent Brewery - Epi 76 - Hershey, PA Iron Hill Brewery - West Chester, PA Athletic Brewing - Milford, CT Stoudts Brewing - Reinholds, PA - Closed in 2020 Other Half Brewing - Brooklyn, NY Human Robot - Epi 10, 15, & 62 - Philadelphia, PA Hop Butcher for the World Brewery - Chicago, IL The Veil Brewing - Richmond, VA Stone Brewing - San Diego, CA Firestone Walker Brewing - Venice, CA Trumer Brewery - Berkeley, CA Yuengling Brewery - Pottsville, PA Mentioned People Ken Grossman - Co-Founder of Sierra Nevada Jim Koch - Co-Founder of Boston Beer Co. Michael J. Jackson - Legendary Beer Writer Mariah Calagione - Co-Founder of Dogfish Head Ralph Waldo Emerson - American Writer David Wain - Actor Ken Marino - Actor Joe Lo Truglio - Actor Jonathan Richman - Guitarist Ed Friedland - Legendary Beer Distributor for Philly Carol Stoudt - Founder of Stoudts Brewing Tom Kehoe - Epi 36 - Founder of Yards Brewing Bill Covaleski - Co-Founder of Victory Brewing Chris Trogner - Co-Owner of Tröegs Independent Brewing John Trogner - Epi 76 - Co-Founder of Tröegs Independent Brewery Jeff Norman - Epi 33 - Founder of the Kennett Brewfest George Hummel - Epi 80 - Co-Owner of My Local Brew Works Nancy Rigberg - Co-Owner of Home Sweet Homebrew Craig Leban - Philadelphia Inquirer Food Writer Martha Stewart - Famous Cooking Icon Garrett Oliver - Legendary American Beer Writer & Brooklyn Brewery Brewmaster Bill Shufelt - CEO of Athletic Brewing Jerry Garcia - Music Icon / Member of The Grateful Dead Miles Davis - Music Icon Phil Lesh - Member of The Grateful Dead David Lemieux - Film archivist for The Grateful Dead Rob Tod - Founder of Allagash Brewing Ted Zeller - Epi 91 - PA Liquor Law Attorney Other Mentions Monks Cafe - Epi 42 - World Renowned Beer Bar Nacho Mama's Burritos - NY Beer Bar - CLOSED Little Shop of Hops - NY Hop Shop - CLOSED BeerAdvocate - Beer Resource Website Siebel Institute - Professional Brewing Education Kennett Brewfest - Epi 33 - Legacy Beerfest Home Sweet Homebrew - Philly Homebrew Shop MidAtlantic Brew News - Brewing Publication Fergie's Pub – Philly Irish Pub Philadelphia Inquirer - Philadelphia Publication TouchTunes - Music App Brooklyn Bowl - Philadelphia Bar Fish - Band The Strokes - Band Deltron 3030 - Band Brewers of PA - PAs Brewers Guild Pac-a-Deli - Philadelphia Beer Store What We Drank? SeaQuench Ale Sour | 4.9% Dogfish Head Craft Brewery --------------------- Grateful Dead Juicy Pale Ale | 5.3% | El Dorado & Azacca Dogfish Head Craft Brewery _______________________________________   STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

Italy is one of those places that feels instantly familiar the moment you arrive — and yet the more you learn about it, the more you realize how much you've been missing. In this episode, we sit down with Jessica Dupuy, James Beard Award-winning author and self-described outsider-turned-insider, to talk about her new book Italianity — a collection of essays and stories that captures what it actually means to drink Italian wine the Italian way. We get into the concept of Italianità, why the best way to plan your Italy trip is to start with the grape you love, and what Antica Bottega del Vino in Verona looks like at 9:30 in the morning when the locals still have the place to themselves. Pour yourself a glass of Franciacorta and let this one transport you. Featured Wine:  NV Le Marchesine Franciacorta Nitens Brut

This week on The Book Drop, we're joined by Brian O'Malley to dive into the 2026 James Beard Media Awards, discussing everything from this year's nominees, including Nebraska's own Ted Genoway, to the American Classic award for Johnny's Cafe.All the books and resources we talk about in this episode can be found here or by visiting omahalibrary.org/podcast. Happening at the Library: Neighborhood Walking Tour | Saturday, May 23, 10 a.m. to 2 p.m. at Florence BranchStories After Dark: Coming Out | Friday, May 29, 7 to 8:30 p.m. at Benson BranchUnearth a Story with Omaha's Henry Doorly Zoo & Aquarium | Monday, June 1, 2 to 3 p.m. at Charles B. Washington BranchExplore all upcoming events at omahalibrary.org/events.

Every Coffee Fest we sit down with presenters and speakers to talk about their field of expertise and learn from their experience in coffee. This last NYC Coffee Fest we were privileged to get to chat with four dynamic professionals and discuss everything from barista education and community, social media strategy, and how to run a world class bakery and coffee bar. We start with Ivana Chan and Rachel Apple of Raise the Bar! Ivana Chan is a marketing and e-commerce consultant who has spent the last seven years helping specialty coffee brands grow by bringing their hospitality online through thoughtful digital strategy. She is also the co-founder of Raise the Bar Coffee, a nonprofit focused on accessible coffee education, mentorship, and community-building, best known for organizing Level Up, an event where baristas connect, learn, and build sustainable careers in coffee Rachel Apple is an esteemed figure in the specialty coffee industry, with over 19 years of comprehensive experience.  Her extensive resume includes pivotal roles as Quality Control for George Howell Coffee, Coffee Buyer & Global Supply Chain Manager, Roaster, Educator, & Barista in addition to being a Legacy Q Grader. She is also the only woman, globally, who is a Cup of Excellence Head Judge & SET Course Instructor. Rachel also serves as a US Barista Championship Head Judge, Sensory Lead, and Committee Member, investing years in volunteer work and leadership in the specialty coffee community – which has recently manifested in co-founding an education focused 501(c)(3) nonprofit Raise the Bar.  Links: https://www.instagram.com/raisethebar_coffee/   Next we get to learn about winning social media strategy from Birch Coffee's Jeremy Lyman!  Jeremy Lyman is the co-founder of Birch Coffee, a New York City-based coffee company. Since its first store opened in 2009, the company has grown to become one of New York City's premiere and most loved independent coffee shop chains. With more than a dozen locations throughout the city, the focus of Birch is on customer service. Service is something Jeremy believed was lacking in the Specialty Coffee industry and being that both he and his partner Paul are consumers first and worked in bars and restaurants for years before, they realized that this was what was necessary to stand out in the industry. In order to grow the company, Jeremy has overseen the development of not only a high level of service, but methods in which to hone and develop those skills amongst his teams. Jeremy, Paul, and their team have also figured out creative ways to stand out. From eliminating wifi and introducing conversation starters to designing extraordinarily unique napkins, they have caught the eye of the Wall Street Journal, the New York Times and Forbes who have paid specific attention to these differentiators. Links: https://www.instagram.com/coffeedogguy/ www.birchcoffee.com https://www.instagram.com/birchcoffee/ Finally we discuss baking, pastry, and coffee excellence with Lauren Tran! Lauren Tran is the chef-owner of Bánh by Lauren in Chinatown, New York City. She blends her Seattle upbringing and love for coffee culture with a deep-rooted passion for Vietnamese flavors and desserts. After working at fine-dining icons Canlis, Momofuku Ko, and Gramercy Tavern, Lauren started selling pastries out of her apartment during the pandemic. Bánh by Lauren was hosted for pop-ups for four years before opening a brick and mortar bakery cafe in NYC's Manhattan Chinatown in June 2024. The New York Times ranked her shop among the top 22 bakeries in the U.S., T Magazine named her bánh bò nướng as one of the 25 essential pastries to eat in NYC, and Bánh by Lauren is a 2026 James Beard Award semifinalist for Outstanding Bakery. Links: https://www.instagram.com/banhbylauren/     Go check out Coffee Fest Trade Shows Today!  www.coffeefest.com    

Melissa Weller is an acclaimed baker, pastry chef, and cookbook author with over two decades of experience. Before pursuing her passion for baking, she worked as an engineer, but at 30, she pivoted careers by enrolling at the French Culinary Institute (now the Institute for Culinary Education). Since then, Melissa has built an impressive career in some of the country's most esteemed kitchens, including Babbo, Sullivan Street Bakery, Per Se, Bouchon Bakery, and Roberta's. She was the founding baker at Sadelle's and later served as the head baker at Walnut Street Café in Philadelphia and a chef-partner at High Street on Hudson, where she further cemented her reputation as a leader in the industry. Her expertise and dedication earned her a James Beard Award nomination for Outstanding Baker in 2016, and in November 2020, she published her first cookbook, A Good Bake (Knopf), sharing her deep knowledge and passion for the craft. In 2024, Melissa partnered with 55 Hospitality to spearhead the opening of Bub's Bakery (opened September 2025), an innovative allergen-free concept, expanding her influence in the baking world while championing inclusivity in pastry. Melissa's career spans New York City, Philadelphia, and the Eastern Shore of Maryland, where she continues to explore the art and science of baking. Driven by a love of learning and sharing knowledge, she remains a respected voice in the culinary world. Instagram: @melissafunkweller or @bubsbakerynyc Websites: Melissabakesbread.com or bubsbakery.com In this episode we discuss: •  What prompted Melissa to pivot from a career in chemical engineering to professional baking •  What she learned from mentors at Babbo, Sullivan Street Bakery and Per Se, among others •  Juggling her role as a mother with baking at Roberta's in Brooklyn •  Becoming an entrepreneur – opening a bagel stand at the market •  Opening Sadelle's – where Melissa brought her pastries to a new level •  Becoming an author: writing A Good Bake and Very Good Bread •  Opening Bub's Bakery, an allergen-free bakery •  And much more!

The first of the brothers Dearden to grace the pod! Tune into the pod to hear about his career, time on Top Chef and his social media empireGrowing up in Sterling, Va., Brandon Dearden was drawn to the kitchen, often found cooking alongside his grandma, helping at his father's restaurant job and cooking on a line while in high school. He shares his passion for food alongside his identical twin brother and fellow competitor, Jonathan, this season. After earning dual degrees in Culinary Arts and International Baking & Pastry, he trained in Las Vegas, Chicago, Los Angeles and San Francisco. His career includes notable roles with Alinea, Saison Hospitality Group, Wolfgang Puck's Fine Dining Group, Charlie Palmer's Aureole and Daniel Boulud's Dinex Group. Now residing in Hamilton, MT, Brandon is the chef and co-owner of Ember and Grano, bringing a live-fire-driven approach to Montana cuisine built on local grain, seasonal agriculture and trusted ranching partners. Ember focuses on incorporating local ingredients, spotlighting its terroir, beef and hyper-seasonal produce. Grano specializes in American-Italian cuisine with well-executed, simple ingredients. Brandon was recently named a James Beard Award semifinalist for Best Chef in the Mountains. Known for his ability to thrive under pressure, especially fueled by a friendly lifelong sibling rivalry, he approaches every challenge with focus and fire. Instagram: @chefauthorized

We have the rizz king of season 23 on the pod, Oscar Diaz!!! Tune in to hear about Oscar's journey to Top Chef and what he's up to post-show. A two-time James Beard Award semifinalist for Best Chef Southeast, Oscar Diaz was born and raised in Chicago. Growing up surrounded by diverse flavors shaped his bold, multicultural culinary style blending his Mexican heritage, global influences, and Southern soul. After training in Michelin-starred kitchens across Las Vegas, Los Angeles, and Chicago, he landed in Raleigh, N.C., where he helped to launch Cortez Seafood + Cocktails. In 2023, Oscar opened Little Bull in Durham, which recently earned a Michelin Guide recommendation and features an American melting pot of flavors. His second restaurant AAKTUN opened in 2024, pushing Latin American flavors. Oscar's latest project and third restaurant, TaTaco is a mercado-inspired eatery in Durham. Known for his fearless creativity and high-pressure skills, Oscar was featured in Time Magazine as a chef defining the “Nuevo South.” A musical aficionado at heart, he loves to DJ, travel and wants to apply the same passion and skills to food and remix his cuisine. Instagram: @buenosdiaz

Between Michelin stars and James Beard Awards, it's safe to say that Denver has secured its place in the food world. But, a lot more goes into making a 5-star restaurant than just awesome food. We are revisiting a conversation from earlier this year where host Bree Davies chats with Kevin Nguyen, the award winning architect behind some of Denver's most celebrated restaurants, like Brutø, The Wolf's Tailor, Hey Kiddo, Hop Alley, Xiquita, and more. The two parse out what else can really make, or break, an elite restaurant experience. Paul mentioned our cool new shopping guide newsletter Keep it Local – make sure you're subscribed to get it in your inbox every Thursday afternoon! A big thanks as well to Keep it Local's sponsors, the Denver Economic Development & Opportunity office and the Denver Metro Chamber of Commerce. 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 Which restaurant do you think has the best vibes? 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 Learn more about the sponsors of this May 14th episode: Denver Health Regional Air Quality Council Levitt Pavilion Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

This is a Vintage episode from 2006Why This Episode MattersLong before craft beer became mainstream, Garrett Oliver was arguing that beer belonged at the fine dining tableThis 2006 conversation captures the early days of American craft brewing before the explosion of brewery culture and IPA dominanceGarrett explains why beer may pair with food better than wine — then challenges Francis to prove him wrongThe episode explores brewing philosophy, Belgian traditions, and the business pressures of growthIncludes a fascinating snapshot of how small Brooklyn Brewery still was in 2006 — despite already becoming influentialThe BanterMark Pascal and Francis Schott discuss Frank Bruni's four-star review of Jean-Georges in The New York Times and what happens when great chefs expand into restaurant empires. The conversation explores restaurant identity, and whether excellence can survive scale.The ConversationGarrett Oliver, brewmaster of Brooklyn Brewery and author of The Brewmaster's Table, joins The Restaurant Guys for a spirited conversation about the early days of American craft beer, brewing philosophy, beer aging, Belgian traditions, and pairing beer with food. Things get competitive when Oliver argues beer pairs better with food than wine — prompting Francis to challenge him to a live beer-versus-wine showdown at Stage Left. BioGarrett Oliver is the brewmaster of Brooklyn Brewery and one of the most influential figures in American craft beer. He is the author of The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food and editor of The Oxford Companion to Beer. Oliver has received numerous honors for his contributions to brewing and beverage culture, including a James Beard Award.InfoBrooklyn Brewery https://brooklynbrewery.com/Garrett Oliver http://www.garrettoliver.net/Dale DeGroff Yanquiza Pisco Party @ Stage Left Steak, New Brunswick, NJTickets at https://www.stageleft.com/event/pisco-party-with-dale-degroff/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

WATCH THE EPISODE HEREHighlights & “Must-Listen” Moments* 0:00 — Amy's food week: New iPad, spinach artichoke dip, and a Portland, Maine eating trip: Amy's rocking a new-to-her iPad Pro with a suspiciously flattering built-in filter she has no intention of turning off. David (bravely) compliments her on how great she's been looking. Amy's her son Ollie is a high school senior, and Scott made her a video of his first 18 years for Mother's Day that had her in tears in a quarter of a second.* On the food front: a spinach artichoke dip brought to a friend's house for the (heartbreaking) Celtics playoff loss, brownies for a school play rehearsal from a beloved Betty Crocker Cookbook for Kids circa 1980–81 (butter + unsweetened chocolate, double boiler, no shortcuts), and a strawberry ricotta cannoli tart with a press-in shortbread crust that she's calling her summer go-to.* 3:37 — Portland, Maine: Amy's restaurant report: Ladyfish — a six-month residency pop-up from Jordan Rubin (Mr. Tuna) and New York chef Christine Lau — serving strikingly fresh seafood and a vermouth program Amy says will define her summer (”vermouth and soda with a squeeze of lemon”). Leeward: the restaurant where even the salad makes you want to fall out of your chair. Bread & Friends for breakfast. ZuBakery, a James Beard Award winner. The density of great restaurants in Portland remains unmatched.* 8:27 — David's food week: A Swiss chard and leek tart, blueberry crumble, Amatriciana, and vinegar-glossed chicken: David attempted to wake at 7:30 and cook a tart, a crumble, prep a podcast, shower, make reservations to Greece (September!), and book doctor's appointments — all before noon. ADHD-addled but determined. The tart: Swiss chard, leeks, and goat cheese in an herb crust with chopped rosemary and thyme, custard of cream and eggs and nutmeg, pre-baked, gorgeous. Served alongside the blueberry crumble from his website for French friends visiting from Roxbury, Connecticut. He also made Amatriciana again (guanciale, San Marzano tomatoes, red pepper flakes) and, for the first time since its publication, Lucinda Scala Quinn's vinegar-glossed chicken from Mad Hungry — thighs started in a cold skillet, rendered low and slow, finished with a full cup of red wine vinegar, rosemary, and garlic until it becomes a syrupy glaze. Verdict: extraordinary. Next time, a touch of honey.* 9:28 — Introducing Fresh by Lisa Steele: Lisa Steele is a Maine-based backyard farmer, seasonal cook, and author of the Fresh Eggs Daily Cookbook. She raises chickens, ducks, and geese on a rural farm and brings her Scandinavian heritage and New England roots to everything she makes. Her second cookbook, In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients, just came out.She also hosted two seasons of Welcome to My Farm on American Public Television/PBS. Yankee Magazine featured the book in its March/April issue — thanks, Amy!* 10:49 — The family chicken legacy: Lisa grew up in central Massachusetts, where her grandparents ran a full commercial two-story, two-wing chicken barn. She was in 4-H and has been around chickens for most of her life. David's husband remains unmoved after 30 years of lobbying — until Lisa offers the decisive argument: “There are many other potential husbands out there.” (Shouted into the kitchen. Received without comment.)* 13:30 — The quality of grocery store eggs, and what backyard eggs actually taste like: Lisa makes the case that the backyard chicken movement pressured commercial egg producers to raise their standards — fresher eggs, brighter yolks, more variety. And yes, you can manipulate yolk color by adding carotenoid-rich foods (leafy greens, paprika, marigold, alfalfa, xanthophyll) to feed. But nothing compares to an egg collected from your coop and baked with that same morning.* 16:50 — Why In Season is not a farm-to-table book (even though it kind of is): Lisa wanted to write another egg cookbook. Her agent said sequels don't sell. Harper Collins bought “farm-to-table” immediately. Lisa hated the phrase, negotiated a full chapter on eggs, and eventually came around — because the seasonal structure actually forced her to write more versatile recipes. She even discovered she likes salads now, provided there are blackberries and feta on them. The words “farm to table” do not appear in the book.* 18:32 — The structure of the book — seasonal within categories: Chapters are organized by type (soups, salads, etc.), but within each chapter, recipes are sorted seasonally. So you're not just looking for soup — you're looking for a soup that belongs to this time of year. One Goodreads reviewer complained that what's in season in Maine isn't what's in season everywhere. Lisa's response: fair point, but she wrote it universally, not for Maine specifically — because if she had, there would be no spring chapter.* 19:44 — Lisa's garden (and its honest current state): In Virginia, Lisa had a huge horse-pasture garden fertilized with manure — cucumbers, squash, pumpkins, everything thriving. In Maine, she took the Master Gardener program and learned that the very long summer days compensate for the short frost-free season (roughly 100 days). She's grown sweet potatoes, watermelon, and corn. Today? A dedicated garlic bed, herb planters on the deck, and whatever tomato plant a friend hands her. She's at peace with this.* 22:14 — Amy's garden confession: Three blocks from the Boston city line, Amy has a small four-by-four raised bed. Last year she gave up on vegetables and grew flowers instead. This year: herbs. Lisa approves — fresh tarragon and dill are genuinely hard to source locally, and herbs are where home growing makes the most impact (looking at you, tomatoes).* 25:15 — Sweet deviled eggs — Black Forest and Piña Colada: The book has a chapter on sweet deviled eggs. The Black Forest deviled eggs came from a failed blueberry cheesecake deviled egg attempt (the yolk turned gray — a dead end). Lisa pivoted to chocolate and landed on something that tastes almost like chocolate pudding in an egg white. The Piña Colada version features coconut on top. If you serve enough margaritas alongside them, no one will even notice the eggs.* 27:05 — The case for steaming eggs (and against boiling them): David and Lisa are both committed steamers. The method: an inch or two of water in a pot, a bamboo steamer/colander/mesh strainer, add eggs once steam is coming through, cover, same timing as boiling (10–12 minutes for hard-cooked), then straight into ice water. Benefits over boiling: eggs peel perfectly every time (even fresh eggs), no cracking from bouncing in boiling water, no gray-green ring around the yolk (steaming is gentler heat), and that hot-to-cold shock does something sciencey that makes the shell release cleanly. No baking soda, no holes poked, no counter-popping required. David calls the pocked, dimpled result of boiled eggs “egg acne.” He has been cured for twelve years.* 33:38 — How to make creamy scrambled eggs: Fresh eggs only — they have enough moisture that you don't need to add milk or water. Whisk really well (air = creaminess). Butter in a pan over low heat. Pour in, move for large curds or stir more for small. The key: take them off before they look done. They should still be wet and glossy. The enemy is overcooking, which leads to dry, weepy eggs with liquid seeping around the edges of the plate.* 35:24 — Poaching eggs in things other than water: Starting with the basic whirlpool technique, Lisa began asking: why are we limiting ourselves to water? The book includes eggs poached in maple syrup (served over buttered toast, it reads like a deconstructed pancake), beer, wine, and butter beer. The Avgolemono poached eggs — borrowing from the classic Greek egg-and-lemon soup — bring citrus brightness without extra salt or seasonings.* 37:31 — Scandinavian heritage in the book: Lisa's grandparents emigrated from Finland to International Falls, Minnesota (cold and snowy, just like home, which they quickly reconsidered) before landing on Cape Cod and then Central Massachusetts. Lisa spent a year in Finland in sixth grade while her father completed his doctorate. The cookbook includes a Finnish Creamed Rice with Cranberry Soup — something between rice pudding and a floating island — with a thick cranberry sauce (standing in for Finland's lingonberries) and whipped cream, re-created from memory of a great-aunt's version because there was no recipe to inherit.* 40:30 — Maple brown sugar pot de crème with bourbon whipped cream and bacon bits: Maine means maple. Lisa tried variations on crème brûlée for years and kept finding that it's too pure a dessert to mess with (she even objects to restaurant versions served with cookies and berries alongside — “it should just be it”). She pivoted to pot de crème, which is more forgiving and invites variations.* The maple-bacon version is spectacular. David makes his own espresso maple bacon — cured five days with maple and espresso powder, then smoked — which he describes as “breakfast in a bite.”* 42:22 — The Burnt Basque Cheesecake: Lisa included it before it went truly viral, when she felt it was still something most people hadn't heard of. The appeal: no crust, much more forgiving than traditional cheesecake, deeply flavorful from the caramelization. (David makes a pomegranate molasses version.) The challenge of cookbook timing: you write a recipe thinking it's a discovery, and by the time the book comes out two years later, it's everywhere — or in some cases, something you created for a TV episode goes viral and you can never quite prove it.* 43:45 — The flight of jammy eggs went viral — and Lisa was doing it first: Lisa featured a row of varied jammy eggs on a wooden board as part of an episode of Welcome to My Farm before it exploded on social media. She was not happy when it happened. “I was cringing inside.” The cookbook timing problem strikes again — you turn in your manuscript over a year before publication, and the world moves fast.* 44:52 — How to actually start keeping backyard chickens: Go to a feed store, get baby chicks, bring them home in a box. For six to eight weeks, keep them in a plastic tote with a heat lamp, food, and water. Once they're big enough and it's warm enough outside: a small coop (doghouse-sized works for five or six chickens), close to the house, predator-proofed. Wait five to six months. Fresh eggs. No new husband required.* 45:13 — Goodbye, Lisa: She's at Fresh Eggs Daily across all social platforms. In Season is out now.Recipes Mentioned* Spinach Artichoke Dip (Amy's, for the Celtics wake)* Betty Crocker Cookbook for Kids Brownies (butter + unsweetened chocolate, double boiler — Amy will post this recipe)* Strawberry Ricotta Cannoli Tart (press-in shortbread crust, ricotta filling, fresh strawberries and raspberries)* Swiss Chard, Leek, and Goat Cheese Tart in an Herb Crust (with rosemary, thyme, and a cream-egg-nutmeg custard)* Blueberry Crumble* Bucatini all'Amatriciana (guanciale, San Marzano tomatoes, red pepper flakes)* Vinegar-Glossed Chicken (from Mad Hungry by Lucinda Scala Quinn)* Black Forest Deviled Eggs (chocolate yolk filling, from In Season)* Piña Colada Deviled Eggs (coconut-topped, from In Season)* Steamed Hard-Cooked Eggs (Lisa's method — bamboo steamer, ice water bath)* Scrambled Eggs (fresh eggs, butter, low heat, pulled early while still glossy)* Maple Syrup Poached Eggs (on buttered toast)* Avgolemono Poached Eggs (from In Season)* Finnish Rice Porridge with Cranberry Sauce and Whipped Cream (from In Season)* Maple Brown Sugar Pot de Crème with Bourbon Whipped Cream and Bacon (from In Season)* Burnt Basque Cheesecake (from In Season)* David's Pomegranate Molasses Basque Cheesecake* David's Espresso Maple Bacon (homemade, five-day cure, smoked)Books and Publications* In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients by Lisa Steele — out now* Fresh Eggs Daily Cookbook by Lisa Steele — her first cookbook* Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn — source of the vinegar-glossed chicken* Pimento Cheese: The Southern Spread by Rebecca Lang — mentioned in passingWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Lisa Steele* Blog | Instagram | YouTube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Start your week with an action-packed edition of Wake Up! We lead the hour with breaking developments as protestors descend on the offices of Project Blue Lawyer.Next, we are joined by Captain (Ret.) Robert Wells, fresh off his appearance on Fox News this past weekend, to provide expert analysis and the latest updates on the evolving situation in Iran.To close out the show, we're heading into the kitchen with our good friend and James Beard Award-winning baker, Don Guerra of Barrio Bread.

On this week's show, we virtually wander the hollers and ridges of Appalachia and beyond, uncovering a wild pantry surrounding us. We begin with chef, musician, and writer Susi Gott Séguret, whose passion for her native Appalachia is only matched by her love of food. Born and raised in western North Carolina, Susi spent 20 years in Europe, spreading Appalachian music and tastes while honing her culinary chops at world-famous institutions like the Cordon Bleu. Today, Susi leads foraging expeditions in the Blue Ridge Mountains and teaches others how to blend the elegance of French cuisine with the simplicity of mountain ingredients. She's also written books that explore her experiences with foraging and Appalachian foodways, including Cooking with Truffles and Appalachian Appetite: Recipes from the Heart of America. Then, we get a more in-depth look at the life of a forager by bringing you a favorite interview from the Louisiana Eats archives. We meet Danlyn Brennan, whose lifelong passion for wild craft is complicated by a desire to keep her methods and locations hidden. We also get a visit from Dr. Erika Siegel who offers some tips on how to deal with an upset stomach. Finally, we speak with author Ronni Lundy, author of the James Beard Award-winning book, Victuals: An Appalachian Journey. Ronni breaks down through some of the myths surrounding the isolated region. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we virtually wander the hollers and ridges of Appalachia and beyond, uncovering a wild pantry surrounding us. We begin with chef, musician, and writer Susi Gott Séguret, whose passion for her native Appalachia is only matched by her love of food. Born and raised in western North Carolina, Susi spent 20 years in Europe, spreading Appalachian music and tastes while honing her culinary chops at world-famous institutions like the Cordon Bleu. Today, Susi leads foraging expeditions in the Blue Ridge Mountains and teaches others how to blend the elegance of French cuisine with the simplicity of mountain ingredients. She's also written books that explore her experiences with foraging and Appalachian foodways, including Cooking with Truffles and Appalachian Appetite: Recipes from the Heart of America. Then, we get a more in-depth look at the life of a forager by bringing you a favorite interview from the Louisiana Eats archives. We meet Danlyn Brennan, whose lifelong passion for wild craft is complicated by a desire to keep her methods and locations hidden. We also get a visit from Dr. Erika Siegel who offers some tips on how to deal with an upset stomach. Finally, we speak with author Ronni Lundy, author of the James Beard Award-winning book, Victuals: An Appalachian Journey. Ronni breaks down through some of the myths surrounding the isolated region. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Luca and Father Sal break down the James Beard Awards media nominations, why LA continues to dominate, and how outlets like the Los Angeles Times keep scoring while The New York Times gets shut out. Plus: is the decline of Eater real, and are Substacks quietly replacing traditional food journalism? In “Recent Eats,” we're talking airport burgers at Skillet, a return to Lodge Bread, Roman pizza in Hollywood, and whether Catch LA is better than people admit.Plus Chef's Kiss / Big Miss: Enrique Olvera's new LA restaurant, a stacked all-star pop-up, an exciting new LA food Substack, and the most unhinged steakhouse behavior imaginable.And oh yeah. Luca announces he's officially running the New York City Marathon for Soccer Without Borders—and trying to raise $8,000. If you should feel so inclined to chip in - here's the link! Anything helps and is SO greatly appreciated! --Sponsored by mva.wine - discover wines that don't usually make it to the US, delivered straight to your doorstep.

In this episode of the Ben & Jamesa Podcast, we're joined by author Jill Damatac, whose book Dirty Kitchen beautifully examines home through the lens of food, identity, and lived experience—and was just nominated today for the prestigious James Beard Award. Together we explore the deeply personal and ever-evolving idea of “home.” Is it a physical place, a feeling, or something we carry within us? Through thoughtful conversation, we unpack how home is shaped by memory, migration, family history, and the world around us. Along the way, we reflect on how our understanding of home shifts over time, and what it means to come back home and also to ourselves.Support the show

This week on Kitchen Tape, Rose and Crystal sit down with Lisa Donovan, James Beard Award–winning author of Our Lady of Perpetual Hunger, now widely regarded as one of the definitive food memoirs of our time. We talk about hunger as both subject and structure — emotional, creative, intellectual, and literal — and dig into the discipline of memoir, writing food as personal narrative, and claiming authority in a voice shaped by appetite, loss, labor, and desire. The conversation moves through literary lineage, publishing realities, and why food writing endures when it tells the truth plainly, without performance.Mentioned in this episode:• Our Lady of Perpetual Hunger by Lisa Donovan• David Black Literary Agency• Dear Women: Own Your Stories by Lisa Donovan for Food & Wine• M. F. K. Fisher• Blood, Bones & Butter by Gabrielle Hamilton• When French Women Cook by Madeleine Kamman• Everything Is Under Control by Phyllis Grant• Vegetarian Cooking for Everyone by Deborah Madison• Heartburn by Nora Ephron• Desserts by Pierre Hermé and Dorie Greenspan• Bernard Clayton Jr. (books)• Artisan Baking by Maggie Glezer• Samin Nosrat

Andrew Zimmern, a four-time James Beard Award-winning chef and host of Bizarre Foods, built a career through curiosity. As a chef, storyteller, and TV personality, he turned adventurous travel, an exorcism in Ecuador, and a call from Jay Leno's team into one of food media's most recognizable brands. Watch now to learn about the wild moment that helped Bizarre Foods break through, the surprise call from Jay Leno's team, and how Andrew Zimmern built a global brand. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Mother's Day is one of the biggest celebrations of the year - and families are making it more meaningful with connection and quality time. This year, Mexican Chef Pati Jinich and Eggland's Best are inspiring families to create a vibrant, memory-making brunch at home - bringing everyone together through food, culture, and tradition. Moments with Marianne Radio Show airs in the Southern California area on KMET1490AM & 98.1 FM, an ABC Talk News Radio Affiliate!  https://www.kmet1490am.com  Pati Jinich is a Mexican chef, NYT bestselling author and four-time James Beard Award-winning TV host of Pati's Mexican Table, Panamericana and La Frontera, which is also the title of her forthcoming book. Known for her ability to bring traditional Latin American flavors to modern kitchens, Pati shares her love of Mexican cuisine with home cooks everywhere, making every meal an opportunity to celebrate culture, family, and flavor. https://www.egglandsbest.com To learn more about the show and interview opportunities contact us at: https://www.mariannepestana.com 

We are setting the table today with cornbread. I've assembled an all-star lineup of guests today to talk about this soul-satisfying staple. Karen Shankles has twice won first place at the annual National Cornbread Festival cook-off. Today, she shares her recipe for Festive Good Luck Corn Bread Skillet with us. James Beard Award-winning food writer Ronni Lundy lets us know how she makes her skillet cornbread that goes with a pot of soup beans. And she also shares with us what she calls her tao of cornbread. Food preservationist with deep family ties to the East TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways. And “Mountain Man”, Josh Lowans of Salubrious Farms, Walland, Knoxville, describes a Cornbread salad recipe that his better half Meagan makes and is his family's go-to recipe.

James Beard Award winner Gerard Craft is open about his experiences with anxiety, pressure and seeking help — and why mental health is a critical issue in the hospitality industry. Craft, the executive chef and CEO of Niche Food Group, is among several acclaimed St. Louis chefs coming together for a May 4 luncheon, “Hands for Mental Health Luncheon.” Some of the proceeds will benefit NAMI St. Louis.

Step into Episode 209 of On The Delo as Delo sits down with Chef Kyle, the James Beard Award finalist and Executive Chef behind Chula Seafood — one of Arizona's most celebrated seafood concepts. From bussing tables at a small-town steakhouse in Payson to earning the culinary industry's highest honor, Kyle's journey is equal parts discipline, humility, and an unwavering commitment to letting great fish speak for itself.This conversation goes deep on what it actually takes to build and sustain a people-first kitchen culture — from the early mentor who challenged Kyle to apply the same discipline to cooking that he had for golf, to nine years of growing with Chula across multiple locations. Kyle breaks down the daily realities of running a fresh seafood restaurant where the menu literally changes every day, the team collaborative approach to dish development, and why consistency and reliability are the two highest skill sets he looks for in anyone walking through the door. You'll also hear about Chula's wholesale seafood operation, the supply chain from their boat in San Diego to the Valley, and what's coming next with a brand-new Arizona Center location — and you heard it first, a possible Delo bowl.Chapter Guide (Timestamps):(0:00 - 1:41) Episode Intro: Music, Kitchen Vibes & Meeting Kyle(1:42 - 3:57) Growing Up in Payson: Small Town Roots, Family, and What Drives the Fire(3:58 - 6:01) From Golf Dreams to Busboy: How Hospitality Found Kyle(6:02 - 9:19) First Kitchen Mentor, Culinary School vs. Paid Experience, and Learning Discipline the Hard Way(9:20 - 11:43) Mentoring the Next Generation: Consistency, Reliability & Showing Up Right(11:44 - 15:17) Inside the Chula Kitchen: Communication, Line Checks & Building a People-First Team(15:18 - 17:10) Staff Growth, Retention & Teaching People to Run a Business, Not Just a Restaurant(17:11 - 22:25) Nine Years with Chula: How Kyle Joined, the Juan Connection & the James Beard Nomination(22:26 - 25:13) Food Philosophy: Letting the Fish Lead, Collaborative Menu Development & Fresh Seafood in the Desert(25:14 - 28:48) New Arizona Center Location, Seafood Events & Chula's Wholesale Supply Chain from San Diego(28:49 - 30:07) Transferable Skills, Margins & Kyle's Personal Non-Negotiables(30:08 - 35:55) Rapid Fire: Fishing vs. Golf, Desert Island Fish, Poke Origins, Bigfoot, Pizza & Sunday Happy Hour

Michael Twitty isn't giving up his Klondike Bars. On April 29, the celebrated food historian will appear at the Foundation for a Healthy St. Petersburg for a public discussion about how we can apply our ancestors' culinary traditions to live a healthier life. Click here to register for free tickets. But even as we strive to eat healthier, Twitty says there's still room for the occasional treat.Based in Fredericksburg, Virginia, Twitty is the author of several groundbreaking books including the James Beard Award-winning The Cooking Gene: A Journey Through African American Culinary History in the Old South, as well as Koshersoul: The Faith and Food Journey of an African American Jew and Rice: A Savor the South Cookbook. His newest book is Recipes from the American South.You might also recognize Twitty from his appearances on shows like Bizarre Foods America, High on the Hog, Taste the Nation with Padma Lakshmi and Michelle Obama's Waffles and Mochi! Ahead of his visit to St. Pete, Twitty chatted with Dalia about culinary lessons from our ancestors, how ingredients change as they migrate across the South and how he enjoys his soul food favorites while keeping a kosher kitchen.

Chefs Alen Ramos and Carolyn Nugent have been mentored by some of the world's most renowned chefs. The two, who are now married, met while working for Joël Robuchon, who was awarded the title "Chef of the Century" in 1989. The two decided to pack their bags and learn from the greats of Europe. They've worked in restaurants in France, Switzerland and Spain, and were selected to work in El Bulli and The Fat Duck, judged to be the number one and number two restaurants in the world during their tenure. They strengthened their gastronomic foundation through invaluable classical French training at Pierre Hermé in Paris. "We have been the recipients of priceless training by some of the best chefs of our time," said Nugent. "We are expressing that knowledge at Poulette Bakeshop, offering delicious food, made with care by a team of passionate people, led by experienced chefs." After returning to the United States from Europe, the pair spearheaded the bread and pastry programs at L2o in Chicago, under the mentorship of Laurent Gras, which was subsequently awarded three Michelin stars. The two then built the French Patisserie program at Bottega Louie in Los Angeles and went on to assist Thomas Keller with Bouchon Bakery in Beverly Hills. Next, Ramos & Nugent were part of the team that facilitated Quince in San Francisco going from a two Michelin star rating to three stars. The couple's reputation earned them a Research & Development position at the iconic Tartine Bakery in San Francisco where they pushed fresh milled flours and heritage grains to the forefront of artisanal baking. Finally, working under Chefs Jacquy Pfeiffer & Sebastien Canonne as a chef-instructor at The French Pastry School, the nation's top educational facility for baking & pastry education, finalized a love of education and classical French pastry. In 2020, Nugent was honored to have been selected and cast as Chef Assistant to world renowned Chef & Chocolatier, Amaury Guichon, for his debut television show, School of Chocolate, now streaming internationally on Netflix. In 2024, Carolyn & Alen were honored to be nationally recognized as Semifinalists for The James Beard Awards in the category of Best Pastry Chef and Baker. "Our many years of education allowed us the opportunity to create Michelin star style pastry and confections in a large-scale environment," said Ramos. "The techniques we use at Poulette Bakeshop have been a specialty of the French patisserie for hundreds of years and are difficult to master. We can't wait to bring European and American style pastries, treats, loaves of bread and tasty food made from locally sourced ingredients to Parker." "We believe in the tradition of our craft," said Nugent. "Alen and I have driven the concepts of other great chefs throughout our careers, but feel that now is our time to make our dream a reality." Their artisanal pastries and baked goods can be found at Poulette Bakeshop in Parker, Colorado, every Wednesday to Saturday from 8am-3pm. www.poulettebakeshop.com In this episode, we discuss: How Alen and Carolyn met while working at Robuchon in Las Vegas Soaking up the creative juices at El Bulli in Spain Working hard and learning lots at The Fat Duck On the opening team at L2O in Chicago Being part of the magic at Tartine in San Francisco Opening a pop-up in Parker, CO during COVID The birth of Poulette Bakeshop And much more! Episode Sponsored by  Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L'Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.

Well Seasoned Librarian Podcast Season 17 Episode 5Guest: Helen GohAbout the Author: Helen is an acclaimed baking columnist and cookbook writer who is renowned for her innovative recipes drawing on Asian, Western and Middle Eastern traditions. After working as chief pastry recipe developer for the Ottolenghi group, she co-authored her first book with YOTAM OTTOLENGHI, the best-selling SWEET, which was short-listed for the prestigious James Beard Award. Her second book with Yotam, COMFORT, is released in October 2024. Helen is currently working on her first solo book, BAKING AND THE MEANING OF LIFE, which will be published in 2025. Born in Malaysia, Helen began her cooking career in Australia, where she worked in a number of well known Melbourne eateries, before moving to the UK. She is also a trained psychologist and lives in London with her husband and two sons. Helen Goh Website: Instagram: @helen_goh_bakesBaking and the Meaning of Life: How to Find Joy in 100 RecipesOttolenghi Comfort [Alternate Cover Edition]: A CookbookCookbook 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___________________________________________________________About the Well Seasoned Librarian (Reviewer)Hailing from San Diego and spending his teenage years in the Pacific Northwest, Dean Jones has become a seasoned resident of the San Francisco Bay Area for over 30 years. A true foodie and lover of the written word, Dean wears many hats: librarian, Podcaster, cookbook reviewer, and writer.Catch him at book festivals, farmers' markets, bookstores, or savoring a delicious meal at a local restaurant. Dean's passion for food and literature shines through his published works. You can find his reviews in “Amoral Beatitudes Magazine” and his insightful articles on platforms like Medium's “One Table One World,” “The Cookbook for All,” “An Idea,” and “Authors What Are You Reading?” Currently, Dean keeps Benicia Times Herald readers informed with his regular cookbook review column.Connect with Dean:Email: wellseasonedlibrarian@gmail.comPodcast: ⁠⁠⁠Linktree⁠⁠⁠ (Spotify, Amazon, iTunes, YouTube)YouTube: ⁠⁠⁠https://www.youtube.com/channel/UCsibP5oAUIam8sOT-MZdXig

What happens when you get a James-Beard-Award-winning chef together with one of the best food and ag daily reporters out there for a live, in-depth conversation on what's happening now in food in this country? You get a Forked special episode! Taped live in Washington, D.C. with Theodore Ross, this episode gets into glyphosate battles, the GLP-1 future, and how restaurants are recovering in the Twin Cities.

Kevin Boehm cofounded the Boka Restaurant Group, built some of Chicago's most celebrated restaurants—Boka, Girl & the Goat, Momotaro, Swift & Sons—earned a James Beard Award for Outstanding Restaurateur, and appeared as himself on The Bear. He also slept in his car, battled depression and alcoholism, and spent three decades running from a secret he learned at 18 years old: the man sitting across from him at a Springfield diner wasn't his biological father. All of that is in his enthralling memoir, The Bottomless Cup: A Memoir of Secrets, Restaurants, and Forgiveness. In this episode, we talk about helping build iconic Chicago restaurants and what it took to sit down and write the story of his life.  Also on the show, we have a great conversation with the Washington, DC, chef Fabio Trabocchi. We talk about cooking around the world and his influence on Italian food in America. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

The gang's all here! Eli, Marisa and Dave are back together with Best Bites, food events and dinner pop-ups, and a guest whose restaurant is a longtime favorite of this podcast (and a nominee at The Tasties!). Sam Mink dives into the rich history of Oyster House, from the original location to the current faves on the menu that have kept Philadelphians coming back for over 50 years. Hear about different types of oysters and why they're so succulent, how Sam found out that the restaurant was honored by the James Beard Awards, and what's next for the Sansom Street staple. 00:00 Food delivery robots: yay or nay? 06:08 Sam Mink of Oyster House 09:48 History, switching locations and family-run ethos 24:53 Best Bites: a massive bluefin tuna, modern Mexican and beef tartare sliders 46:21 The Dish: Events and Pop-Ups in Philly And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Connect with us on Instagram and, of course, share your eating adventures with us, as well as tag us in your posts so we can talk about them on air!

If you think it feels like things are speeding up and change is coming faster than ever, well, you’re right. It took us hundreds of thousands of years to get to a worldwide population of 3 billion. We got there in 1927. From there, it only took about 70 more years – one lifetime – to get to a population of 6 billion. Back at the 3 billion mark, fewer Americans lived in urban areas. When they needed to shop for necessary supplies they’d talk about “going to town.” “Town” was often a single street. A commercial corridor. A “Main Street.” Here in New Orleans, over the 300 years of our existence we’ve had a number of main streets. Canal Street. Dryades Street. Magazine Street. Recently we’ve added Freret Street. The current incarnation of Freret street as a commercial district began with the re-birth of New Orleans after Hurricane Katrina. One of the first outposts of resurrection was a then audaciously high-end, hip, cocktail bar and restaurant, called Cure. Cure would go on to win all kinds of awards, including the Oscar of hospitality - a James Beard Award for “Outstanding Bar Program” - and the company behind it, CureCo Bar & Restaurant Group would go on to open Val’s, also on Freret Street, and other establishments, including Cane & Table on Decatur Street. Neal Bodenheimer is a Co-Founder and the Managing Partner of these ventures, as well as a partner in Dauphine’s in Washington DC, Co-Chair of the Board of Directors of Tales of the Cocktail Foundation, and author of the book, Cure, New Orleans Drinks and How to Mix ‘em. Tourists who visit New Orleans will often check out Freret Street and Magazine Street, but mostly they want to see The French Quarter. Typically, they’ll stay in a hotel in the Quarter, or at an Air B’nB in a neighborhood. There’s another local accommodation option too. It’s just west of the city. It sits on 7 and a half acres. It’s staffed by 12 employees, 24 hours a day 7 days a week, and has a full concierge desk. There’s a shuttle service to the French Quarter, and to special events like Saints games and Jazz Fest. The concierge will arrange any tour you want to go on. And they have a souvenir shop where everything is intentionally priced lower than downtown. So, what is this place? It’s the KOA campground in River Ridge. There are 100 RV sites, 4 tent sites, and 3 deluxe lodges. The owners of KOA Campgrounds New Orleans are husband and wife team, Mike and Deborah Dunn. Yes, we have Big Ass Beers and Pat O’Briens, but we also have craft cocktails and Cure. And, yes, we have hotels on Bourbon Street and Air BnB’s Uptown, but we also have KOA Campgrounds in River Ridge. There is, as they say, more than one way to skin a cat. According to AI, the origin of that saying is unknown, but it’s thought to refer to the various solutions to the tricky business of cleaning and preparing catfish. Which is entirely appropriate for this part of the world, and for today’s conversation, referring, as it does, to various ways of achieving the desired result of enjoying a long life or a short stay in New Orleans by taking the road less traveled. Whether its locals who have turned Cure into an institution or visitors who have discovered the benefits of urban camping, all of us appreciate the unique ways both Deborah Sunn and Neal Bodenheimer are helping retain New Orleans’ reputation as a city that defies easy definition. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com.See omnystudio.com/listener for privacy information.

Hosted by David and Nycci Nellis. On today's show: · Nevin Martell talks about Mess Hall NKOTB (that's New Kitchens on the Block); · 2026 marks the 80th anniversary of the opening of Brennan's in New Orleans, easily one of America's most famous restaurants. Among many iconic offerings – including the invention of Bananas Foster -, breakfast at Brennan's is a “thing” unlike any other. To celebrate 80 years, Brennan's owner, Ralph Brennan, is taking to the road, collaborating with some of America's other, time-honored restaurants. At the top of that list is DC's Occidental, where a special three-day collaboration -- Breakfast at Brennan's -- has been running all weekend. Ralph Brennan, joins us to talk about it; · Hive Hospitality – that is, Michelin-Star chef Ryan Ratino and his beverage director, Will Patton, and their team – has added to the offering that includes the one Michelin-Starred Bresca, two Michelin-starred JÔNT and a great cocktail bar, Press Club. It's Ox & Olive in Georgetown, a fresh take on the classic American steakhouse. Chef Ryan and Will join us today; · Chris Morgan is the chef and co-owner of the great Persian restaurant, Joon, in Tysons Corner. He's a two-time James Beard Award semifinalist, and that shows! Joon has ranked in Washingtonian's “100 Very Best Restaurants” every year since opening. So, Chris recently competed on “America's Culinary Cup,” where 16 of the country's most elite chefs compete; · Cody Yu, co-founder, Seven Teahouse in Leesburg, Virginia, which features a premium tea brand dedicated to sourcing and sharing authentic, high-quality teas from traditional tea-growing regions.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The LA Food Podcast is now on YouTube, and we're celebrating with a brand new segment: VERSUS. This week, Luca and Father Sal go head-to-head debating two of LA's most exciting modern Mexican restaurants—Echo Park favorite A Ti vs. the return of Ray Garcia at Broken Spanish Comedor—arguing which one is truly worth your next reservation. Plus, Chef's Kiss Big Miss is back with takes on the latest James Beard Awards controversy, a bizarre California Pizza Kitchen cease and desist, Food & Wine's controversial best food cities rankings, and the rise of the “restaurant relationship gap.” In Part 2, we sit down with Natalie Dial and Harry Posner of Tomat, the Westchester hotspot near LAX, to hear their incredible journey from meeting in The Gambia to leaving London behind to build one of LA's most unique all-day restaurants. If you haven't been yet, this conversation might change that.--Presented by mva.wine.

In honor of Black Maternal Health Week, host Rachel Keener sits down with chef and storyteller Sophia Roe for a raw, necessary conversation on the systemic neglect of Black mothers. Sophia pulls back the curtain on the "fourth trimester," contrasting the medical system's singular focus on "saving the baby" with the pervasive lack of support for a mother's physical and mental recovery. From the hurdles of finding trusted Black providers and navigating insurance barriers to the realities of postpartum anxiety, she reframes the journey of motherhood as a site for radical self-love and informed advocacy. By rejecting the pressure of perfectionism and embracing the "village", including doulas, midwives, and partners, Sophia encourages Black women to prioritize their own safety and rest, proving that being honest and "a hot mess in public" is its own powerful form of resistance.Take a moment to listen for an unfiltered look at the journey of Black motherhood.More about Sophia Roe:Sophia Roe is a James Beard Award winning chef, writer, founder of Apartment Miso and Emmy-Award nominated TV host known for her distinct focus on honesty, diversity and inclusivity. Her passion for food has always been connected to an understanding that some people have access to nutritious foods, while others simply and problematically do not. This duality is the foundation for Sophia's work: celebrating the beauty and art within her cooking, while creating resources to advance food justice, building more sustainable and equitable systems, while combatting the systemic structures that leave so many without the resources they so desperately require.–The Unfolding: Presented by The Loveland Foundation podcast is an additional resource not only to the public but also to our therapy fund cohort members. The Loveland Foundation therapy fund and resources are only made possible through support from our community. At The Loveland Foundation, we are committed to showing up for communities of color in unique and powerful ways, with a particular focus on Black women and girls. Our resources and initiatives are collaborative and they prioritize opportunity, access, validation, and healing. Since our founding, the Therapy Fund has provided financial support for therapy to over 13,000 Black women, girls, and non-binary individuals across the country.Links:Join The Abundance Collective: https://thelovelandfoundation.org/abundanceSupport the show: https://give.thelovelandfoundation.org/give/436656/#!/donation/checkoutFollow Sophia on Instagram: https://www.instagram.com/sophia_roe/Learn more about Sophia's work:https://iamsophiaroe1.substack.com?utm_source=navbar&utm_medium=webhttps://www.iamsophiaroe.com/https://carriagehousebirth.com/https://www.tinyhood.com/category/expectinghttps://birthsmarter.com/nycFollow The Loveland Foundation on Instagram: https://www.instagram.com/thelovelandfoundation/Visit the Loveland Foundation's website: https://thelovelandfoundation.org/Support the show

On today's edition of the show Eric is joined by Raffi Nasr of Craft Pita. First Raffi catches Eric up on his own personal news, the birth of the pita prince! Then the guys dive into the latest news from the Houston culinary scene including the 2 planned concepts that may arrive to a Houston area golf course from Michelin starred chef/owner Michael Fojtasek and Houston's ranking in Food & Wine Magazine's top 10 food cities of America list. In the Restaurants of the Week portion Loves Dumpling House and Shredders Pizza are featured. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Michelin-Recognized Chef Plans 2 New Restaurants at Proposed Houston Golf Club The 11 Best Restaurants of 2026 Showcase Houston's World-Class Status Burger Joint Duo's Frozen Treat Shop Returns with Soft Serve Margaritas Growing Houston Coffee Shop Hits the Road with Battery-Powered Electric Van Houston Earns 6 Finalist Nominations in the 2026 James Beard Awards

On today's episode of Eat. Talk. Repeat.

Today on The LA Food Podcast, we're joined by Vanderpump Rules star and restaurateur Tom Schwartz for a candid, surprisingly thoughtful conversation about life in the hospitality industry.Recorded at Mae Malai in Los Angeles, Tom opens up about his journey from aspiring actor to bar owner, what it really takes to open and operate restaurants like TomTom and Schwartz & Sandy's, and why the industry is far more brutal than it looks. He reflects on the impact of reality TV fame, navigating one of the most explosive scandals in Bravo history, and how it all intersects with his love of food and dining across LA. In Part 1, Karen Palmer joins to break down the latest in the LA food scene, including standout meals at Bar Di Bello, Osteria Mozza, Buena Bodega, Bianca Sicilian Trattoria, and Sqirl. We also dig into a major James Beard Awards storyline, the evolution of Ventura's dining scene, and whether LA is finally getting the national recognition it deserves. And The Quiet Woman, of course.On Chef's Kiss / Big Miss, we debate Noma's latest move in LA, influencer culture's impact on restaurants, and a controversial take that LA isn't a “real food city.” It's Bravo, it's restaurants, it's LA dining—this one covers it all.--Presented by mva.wine. Discover amazing bottles that don't usually make it to the US. First 20 listeners to use code "LAFOOD" get $50 off their first collection.

This is a preview of a full subscriber episode from 2006.Why This Episode MattersTom Colicchio was already one of the most respected chefs in America, but this conversation catches him at a fascinating moment: building restaurants, debuting Top Chef, and defining what modern American dining could be.The episode gets at a bigger question than television: what makes a real chef leader, and why talent without professionalism is not enough in a kitchen.Tom explains the thinking behind Craft's ingredient-first approach, which still feels relevant now that simple, product-driven cooking has become restaurant gospel.The conversation also draws a sharp contrast between hospitality that feels like home and culinary experimentation for its own sake, with Gramercy Tavern standing as the model of warmth, rigor, and ease.Long before restaurant culture calcified into brand language and chef celebrity machinery, this episode shows what thoughtful restaurant leadership sounded like in real time.The BanterMark Pascal and Francis Schott open with one of their classic wide-ranging tangents: better pork, bad agribusiness, accidental TGI Fridays horror, and a spirited defense of foie gras that could only come from two restaurateurs with strong opinions and no interest in sanding them down.The ConversationTom Colicchio joins the show on the day Craftsteak is opening in New York, and the discussion moves easily between Top Chef, restaurant culture, and the philosophy behind his restaurants. He talks about why Top Chef worked when other reality-food television did not, what makes someone worth following in a kitchen, and how mentoring differs from judging.He also explains the original idea behind Craft: ingredient-focused cooking served in a way that encourages diners to build their own experience at the table. From there, the conversation turns to home cooking, hospitality, experimental cuisine, and why Gramercy Tavern succeeds by doing everything well and making it feel like home.Timestamps00:00 – Better pork, “enhanced” meat, and why flavor got bred out04:15 – TGI Fridays finger-in-the-burger story and the foie gras ban08:15 – Tom Colicchio joins the show; Why & how Top Chef worked and what made it different from other reality food TV16:00 – What chef leadership should look like19:45 – The philosophy behind Craft and ingredient-first cooking23:30 – Tom and Mark had a common employer28:00 – Why Gramercy Tavern feels like home and what great hospitality really isBioTom Colicchio is the chef, restaurateur, and co-founder of Craft and Craftsteak, and a founding force behind Gramercy Tavern. He is also the recipient of multiple James Beard Awards and is the head judge on Bravo's Top Chef.InfoTom Colicchio https://www.tomcolicchio.com/Gramercy Tavern, Craft, CraftsteakTop ChefOur PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

On today's edition of the podcast Eric is joined by Mary Clarkson of Heights Grocer and Montrose Grocer. The pair dive into some of the latest news from Houston restaurant and bar scene including the 6 James Beard Award finalist nominations from Houston, Be More Pacific shuttering, and Julep's ranking on North America's Best Bars of 2026 list. In the Restaurants of the Week portion Latuli is featured. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston Earns 6 Finalist Nominations in the 2026 James Beard Awards Guy Fieri-Loved Filipino Restaurant Closes in the Heights After 6 Years Southern-Inspired Houston Cocktail Den Ranks on North America Best Bars List Michelin-Recognized Chef Plans 2 New Restaurants at Proposed Houston Golf Club These are Houston's 11 Best Dessert Programs of 2026

Crain's restaurants reporter Ally Marotti talks with host Amy Guth about the latest from Chicago's dining scene, including some notable openings, expansion plans for Mediterranean chain Roti and this year's local James Beard Award finalists. Plus: New DHS chief floats crackdown on sanctuary city airports, including O'Hare; Chicago options clearing hub fuels clash between Goldman, Citadel and retail brokers; investors pay $61 million for Lombard apartment complex and a hedge fund signs deal for new Chicago office at BMO Tower. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Mexican cuisine is having a moment in St. Louis right now, and chef Alex Henry is a major part of that movement. Since opening his City Foundry food stall, Sureste, in 2021 and following up with his outstanding sit-down restaurant, El Molino del Sureste, two years later, Henry has been setting the bar for regional Mexican cuisine. A native of the Yucatán city Mérida, Henry celebrates the region’s cuisine at El Molino del Sureste with thrilling results—and earned himself a James Beard Awards semifinalist nomination for Best Chef: Midwest in the process. He shares his passion for Yucatecan cuisine with George and Cheryl, as well as his take on why St. Louis diners are so eager to experience traditional Mexican dishes. Watch Arch Eats on YouTube and listen on Spotify, Apple Podcasts, or wherever podcasts are available. See related stories and resources from this episode at https://www.stlmag.com/podcasts/arch-eats/episode-64 Watch on YouTube: https://www.youtube.com/playlist?list=PLwYnyrcREHGkvOXGJHENgtHtcRMnGPVFW Listen on Spotify: https://open.spotify.com/show/0BfUm30GQXcfuYAWqwrsYs?si=432aaa0abc5646a4&nd=1&dlsi=c46d922dd1824b7b Listen on Apple Podcasts: https://podcasts.apple.com/us/podcast/arch-eats/id1714524378 This episode is sponsored by 4 Hands Brewing Co. (https://www.4handsbrewery.com/) and supported by Cardinals Nation (https://www.mlb.com/cardinals/cardinals-nation). 4 Hands is celebrating the 10th anniversary of City Wide APA with collabs with ten local businesses. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing: https://www.stlmag.com/podcasts/how-to-listen/ Have an idea for a future episode? Email podcasts@stlmag.com. Interested in being a podcast sponsor? Email advertisting@stlmag.com.See omnystudio.com/listener for privacy information.

Chef Kwame Onwuachi is a revolutionary culinary artist, an award-winning author, and a visionary restaurateur who is boldly redefining the landscape of modern American cuisine with a global perspective rooted in his Nigerian, Caribbean, and Creole heritage. From launching a catering company from the trunk of his car to earning a James Beard Award and opening nationally celebrated restaurants like Tatiana and the upcoming Maroon, Kwame is an unstoppable force constantly pushing boundaries and elevating Black foodways on the global stage.Takeaways:Leaving a Place Better Than You Found It: His "why" is deeply rooted in a commitment to societal impact, aiming to leave every space and community in a better condition than he found it.Teamwork Multiplies Success: Relying on a strong team allows for concentrated work and multiplies effective hours, demonstrating that leadership involves knowing when to be the quarterback, coach, or water boy.Vulnerability in Storytelling: Sharing his full journey, including obstacles and vulnerabilities, is crucial for connecting with others and highlighting that true defining moments come from how one responds to challenges.Spice vs. Spicy: Kwame clarifies that "spice" refers to flavor additives that radiate taste, not just heat, and can be balanced like instruments in a symphony to create complex flavor profiles.Sound Bytes:"The times that I am working, they're very concentrated and it's more like, you know, I have a team and I would say I'm sometimes I'm the quarterback and sometimes I'm the coach and sometimes I'm the water boy.""It's not what happens to them. It's how they get back up. It's how they respond to it. Cause that's what you're really in control of.""The heat doesn't have to be the driving force. It's like a symphony almost, you know, every instrument has a role in creating this beautiful sound."Connect & Discover Chef Kwame:Instagram: @chefkwameonwuachiWebsite: kwameonwuachi.comFacebook: @ChefkwameRestaurant: MaroonBook: Notes from a Young Black Chef

Ask any serious diner in New York about who built the city's Italian restaurant culture, and Michael White's name comes up fast. Marea. Ai Fiori. Alto. A James Beard Award. Multiple Michelin stars. Then silence. White left New York during the COVID-19 pandemic, regrouped, and returned with Santi, a sleek Midtown restaurant serving exceptional hand-crafted pasta and crudos in the space where Alto once stood. In this episode, we talk about his Wisconsin roots, studying Italian cuisine for nearly three decades, and what a real second act looks like. Also on the show, we have a great conversation with Eric Bedroussian. He's a cofounder of the terrific Los Angeles izakaya Budonoki and we talk his time working in the Houston's organization, and about what it takes to build a buzzy, sustainable restaurant group in the modern era.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason Hammel never set out to be a chef. With an English degree and dreams of becoming a writer, he went to Italy in 1994, staying across from the city's central market. Today, Hammel is the Executive Chef and Owner of Lula Cafe, a Chicago institution in Logan Square that has been doing farm-to-table since 1999.Hammel's influence extends far beyond the kitchen. He's the Culinary Curator at the Museum of Contemporary Art's restaurant, Marisol. Jason is also the co-founder of Pilot Light, a non-profit bringing food education to over 10,000 students. His restaurants have earned praise from The New York Times, Michelin's Bib Gourmand, and in 2024 Lula Cafe received the James Beard Award for Outstanding Hospitality.Hammel uses food as a vehicle for community, creativity, and education. He's a chef who thinks like a writer, and that perspective shapes everything he does.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceNotre Dame Family WinesFollow Our Guest:Official Site: JasonHammel.comInstagram: @JasonHammelFollow The Restaurant:Official Website: Spacca Napoli Pizzeria - Chicago, ILFacebook: Spacca Napoli PizzeriaInstagram: @SpaccaNapoliChicago Hosted on Acast. See acast.com/privacy for more information.

The U.S. Supreme Court held a hearing this week on birthright citizenship for the children of undocumented immigrants. We break down the case, plus get the latest on the city's budget talks, the federal case over the EEOC's request for lists of Jewish students and faculty from the University of Pennsylvania, SEPTA's efforts to boost its Regional Rail fleet, and local chefs and restaurants in the final running for the James Beard Awards. 00:00 Intro 02:08 Federal judge says Penn must provide lists of Jewish students and faculty 6:39 Explaining the SCOTUS birthright citizenship case 12:40 SEPTA's new trains 18:27 Bensalem nurse accused of child abuse 24:18 Positive polls for NJ Gov. Mikie Sherrill 30:21 Iron Hill Brewery to reopen; which local restaurants are up for James Beard Awards Listen to The Week in Philly with Matt Leon and our team of reporters on KYW Newsradio every Saturday at 5am and 3pm, and Sunday at 3pm. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This week, Austin Independent School District announced plans to close Blackshear Elementary School, the oldest-operating school in the city, amid declining enrollment and a budget crisis. On this week's Friday News Roundup host Nikki DaVaughn is joined by producers Elissa Castles and Eva Ruth Moravec to unpack the district's decision and what it could mean for families and the future of East Austin. Later, the team breaks down the latest restaurant news including the new spots slated to open around town and the Austin chefs who won't be getting a James Beard Award this year. Plus, prepare for a rainy weekend ahead and a good time, with our weekend plans.  Want some more Austin news? Then make sure to sign up for our City Cast Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this April 3rd episode: Duer - get 15% off your first order Austin Community Foundation UMLAUF Sculpture Garden + Museum Zach Theater

This week on The Leftovers, never-before-heard audio from Karen Akunowicz, James Beard Award winning chef, Top Chef contestant & chef/owner of Boston's Fox & the Knife and Bar Vulpe. In this week's lightning round, Karen talks about the surprising rules and regulations of opening a restaurant in an airport; what her favorite restaurant in Boston is and where to get the world's best carrot cake. Listen to the full episode of Your Last Meal with Karen Akunowicz here!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. 

Out of five nominees for this year's James Beard Award for Best Chef: Midwest, three specialize in sushi and Japanese cuisine. Among them is Shigeyuki Furukawa, the only Minnesota chef named a finalist this year in any category. This is the second year in a row he's been nominated. Karyn Tomlinson of Myriel in St. Paul won the award in 2025. Furukawa co-owns Kado no Mise, which means “corner restaurant” in Japanese. Wednesdays through Sundays, he and his team serve a tasting menu of delicate, traditional sushi. On Tuesdays, they offer a different concept: ten courses drawn from a centuries-old cooking tradition called “kaiseki.” He also has a Japanese whiskey bar tucked in the same building. Chef Furukawa joined MPR News host Nina Moini to talk about the nomination and his approach to food.

The STLPR food crew convenes to discuss what's new in the dining scene, including the return of Uncle Bill's Pancake House, Vincent Van Doughnut and Truck Norris Twisted Eats. They also discuss their favorite patios for outdoor dining and the St. Louis chefs and restaurants named as James Beard Award nominees.

Why the L.A. City Council's attempt to delay implementing a new state housing law could backfire. An astronaut from the Inland Empire will be piloting a lunar mission tomorrow. Which L.A. chefs are James Beard Award finalists. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

Chef Karen Akunowicz is a Northeast gal through and through. The James Beard Award winning Top Chef alum is chef-owner of Boston's Bar Vulpe and Fox and the Knife, named best new restaurant in America in 2019 by Food & Wine Magazine, Eater and USA Today. And her last meal is sun-drenched and summery, enjoyed on the deck of her favorite Maine seafood restaurant, overlooking sparkly water and the Five Islands.  Karen tells host Rachel Belle what it's like raising a bougie, foodie toddler; ranks French fry shapes from best to worst; tells the story of how she fell in love with cooking (spoiler: she was trying to get a coworker to fall in love with her) and her secret to making fantastic, award-winning Italian food (an Italian couple once made a reservation at her restaurant 17 nights in a row!). She also talks about her management style, and how she has worked to make her employees happy in a fair and equitable way. Then Rachel chats with John Birdsall, author of the book What is Queer Food? John shares several stories from his book, from a charming, personal childhood tale about the culinary awakening he had when his gay neighbors cooked for him in the 1960s, to the story of the man who invented the chiffon cake, to the historical connection between lesbians and potlucks.  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. 

On this re-release episode of the Live Greatly podcast, I sit down with Wes Adams and Tamara Myles, co-authors of Meaningful Work: How to Ignite Passion and Performance in Every Employee, to explore what truly drives engagement, fulfillment, and sustainable high performance in today's workplace. We dive into the key elements that help individuals and teams feel more connected to their work—and how leaders can create environments where people can thrive. Whether you're a leader looking to strengthen your team or someone wanting to feel more energized and fulfilled in your work, this conversation offers powerful insights to support you. Key Takeaways from This Episode: The key drivers of meaningful work How a strong sense of community impacts performance and engagement Why feeling that your work matters fuels motivation The role of challenge in creating growth and fulfillment How to lead in a way that brings out the best in your team About Wes Adams and Tamara Myles: Wes Adams is founder and CEO of SV Consulting Group. He has led teams that were recognized as one of Fast Company's Most Innovative Brands, won multiple Webby Awards, and received two James Beard Award nominations. He lives in Atlanta, Georgia. Tamara Myles is a consultant and international speaker with over two decades of experience helping leaders improve business performance. She is a professor at Boston College, an instructor at the University of Pennsylvania, and author of The Secret to Peak Productivity. She lives in Concord, Massachusetts. Order the book, Meaningful Work: How to Ignite Passion and Performance in Every Employee. Website: https://www.makeworkmeaningful.com/  Connect with Wes: Website: https://www.wesadams.com/ LinkedIn: https://www.linkedin.com/in/wesadams1/  Connect with Tamara: Website: https://tamaramyles.com/  LinkedIn: https://www.linkedin.com/in/tamaramyles/  Instagram: https://www.instagram.com/tamaramyles/  Hosted by Kristel Bauer, keynote speaker, author, and performance expert. Book Kristel for Your Event or Team Bring these strategies to your organization: