Podcasts about james beard award

Chef Elizabeth Binder was born and raised in South Africa, inspired by her fisherman father and great entertaining grandmothers, she attended the internationally recognized Christina Martin School of Food and Wine in her hometown of Durban. After graduating, she landed her first cooking job at the small luxury hotel, Blue Mountain Lodge near the Kruger Park, where she was quickly promoted to head chef at the tender age of nineteen. At Blue Mountain, her reputation rose as she cooked state dinners for both F.W. de Klerk and Nelson Mandela at a pivotal point in South African history.In 1995, Elizabeth packed her bags to embark on a career that would take her around the world. Her first stop was the UK where she worked for Sir Terrence Conran's, Del Ponte and at Clarke's, owned by Alice Waters' mentee Sally Clarke. Subsequent travels took her around the globe – from the French Alps to Sydney, Australia – further deepening her knowledge of cuisine and international kitchens. While in Sydney, Australia she spent time in the kitchens of Niel Perry's, Rockpool and Dietmar Sawyer's, Forty One Restaurant before taking over as executive chef of Plissee, a popular restaurant / cafe in the rag trade district of Surry Hills.Seeking her next culinary adventure, she headed to the United States where she fell in love with San Francisco. Her work in San Francisco has seen her be part of the Traci Des Jardins talented team at Jardiniere. Working along side and under other incredible chefs like, Douglas Keane (Cyrus Restaurant), Richard Reddington (Redd), Tamalpais Roth-MacCormick (Bunches & Bunches LTD) and Loretta Kellar (Bizou / Coco 500), with stagiaire stints at both The French Laundry and Chez Panisse.In 2006, after the birth of her first child, Elizabeth met business partner, Christopher Losa. The two worked hand-in-hand to open the Italian-inspired Bar Bambino, which in six short years became one of the most recognized and awarded restaurants in San Francisco's Mission District. At Bar Bambino, she was able to realize her concept of rustically elegant cuisine and combine finesse with respect for local, fresh, and extraordinary ingredients.Elizabeth is currently the Chef / Owner of successful Hand-Crafted Catering, a boutique food and wine pairing event company, based in the Napa Valley.  Television appearances include competing on Top Chef: Seattle, the tenth season of the Emmy and James Beard Award-winning series and beating Bobby Flay on the Food Networks: Beat Bobby Flay. Hand Crafted Catering by Elizabeth Binderhttps://www.handcraftedcatering.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-38Great conversation on location in Napa,CA regarding Elizabeth's amazing journey with food!  Thank you to previous podcast guest (Episode  #14) Ben Robert butcher/owner of Gambrel Co.  for connecting us.  Support the show

In conversation with Heather Marold Thomason, Butcher & Founder of Primal Supply ''The cookbook author who changed the way Americans cook Italian food'' (The New York Times), Lidia Matticchio Bastianich is the author of 15 beloved culinary guides, as well a 2019 memoir, titled My American Dream. She is also the owner and co-owner of celebrated Italian restaurants in Manhattan, Pittsburgh, and Kansas City, and she hosts the Emmy-winning Lidia's Kitchen on PBS and co-hosts Nonna Senti Che Fame...Pensaci Tu, which airs on Discovery+ in Italy. Her honors include recognition from the National Italian American Foundation, several James Beard Awards, induction into the Culinary Hall of Fame, and the American Public Television Silver Award. In Lidia's From Our Family Table to Yours, Bastianich serves up traditional recipes from her childhood alongside new favorites she makes for her children and grandchildren. Because you love Author Events, please make a donation to keep our podcasts free for everyone. THANK YOU! (recorded 9/28/2023)

On this episode of Special Sauce we revisit my nifty 2016 conversation with the legendary baker and cookbook author Dorie Greenspan, which became one of our most popular episodes of all time. Fast-forward to the fall of 2023, when many a serious eater's thoughts normally turn to baking. When I listened to Dorie's old episode I was struck by how relevant our nearly ten year-old conversation still was in 2023. So we thought it would be fun to re-post the old episode now. And rest assured that the indefatigable Ms. Greenspan has not been idle in the interim. She has published three more cookbooks since then, including the cookie book she refers to in the episode, the James Beard Award-winning Dorie's Cookies. She also writes a free, delightful newsletter xoxo Dorie. So here is Dorie Greenspan redux. It's definitely worth repeating.

Donnie Madia of One Off Hospitality is one of the biggest stars on Chicago's culinary scene. Now, he's also getting his star turn on "The Bear." The James Beard Award winner's list of iconic restaurants include The Publican, avec and Big Star, among others. In this episode, he opens up to David Manilow about humility, creativity and what his mother and aunt taught him about caretaking. Plus, Crain's Ally Marotti reports on the bold expansion of Three Floyds Brewery.

Bay Area native, Shelley Lindgren never strayed far from home. She attended cooking school and cut her teeth in hospitality in SF, further pursuing her passion for wine. Since 2004 she is the Co-Owner and Wine Director of SF legend A16. Shelley is a leading voice on Italian wine and is responsible for exposing her customers and the rest of us to the new wines from the “other” regions, grapes, and winemakers of Italy. She has won the James Beard Award for her Outstanding Wine Program at A16, has written two cookbooks, makes wine at Tansy, and most importantly is a mom. Her new book “Italian Wine; The History, Regions, and Grapes of an Iconic Wine Country”, is now available everywhere. Because of Shelley, you will eventually taste Fiano, Falanghina, Aglianico, Taurasi, Coda di Volpe, Gragnano, and more.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

If you listen to All Things Considered on MPR News in the afternoon, you've probably noticed that host Tom Crann has a passion for talking about food via his weekly Appetites segment.  And in those conversations, you've likely heard Dara Moskowitz Grumdahl's voice.  Moskowitz Grumdahl is a nationally respected food writer. She's a six-time winner of the James Beard Awards — the Oscar of the food world. Her food writing has been published in USA Today, Food & Wine, Gourmet, Bon Appetit and other outlets.  She's also explored Minnesota's culinary scene for decades — from the best “Juicy Lucy” to what's new to eat at the Minnesota State Fair, from trying to define “northern cuisine” to the hottest Twin Cities restaurants.  Moskowitz Grumdahl spoke with Crann last week at an MPR News event about her new book, “The Essential Dear Dara: Writings on Local Characters and Memorable Places.” Guest:   Dara Moskowitz Grumdahl is an award-winning food writer. Most often, she writes about people and Minnesota's culinary scene for Mpls.St.Paul Magazine.Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Google Podcasts, Spotify or RSS.  Use the audio player above to listen to the full conversation.  

Join Susan as she interviews Jen Pelka, the Co-Founder and CEO of Une Femme. Jen was the former CEO and founder of the beloved champagne bars, The Riddler, in New York City and San Francisco. She's also the founder of Magnum PR, a leading San Francisco-based restaurant PR agency. She's been recognized as one of the top 30 under 30 in her field due to her resilience, courage, and innovation.   In this episode, Jen shares her insights into fundraising and the importance of transparent communication with investors, the power of monthly investor updates, and the art of creating FOMO around fundraising opportunities.   Jen takes us on a journey through her entrepreneurial roller coaster, including the closure of her champagne bars due to the challenges posed by the pandemic. We delve into her latest venture, Une Femme, an award-winning sparkling wine. Jen's dedication to sustainability and diversity shines through as she discusses her partnership with Delta and the brand's rapid expansion into retail locations, including a collaboration with Target.   About Jen Pelka: Jen Pelka is the Co-Founder & CEO of Une Femme Wines, which specializes in women-made Champagne & sparkling wines that give back to charities that benefit women. Previously, Jen was the CEO and founder of the beloved The Riddler Champagne bars in New York City and San Francisco, and the founder of Magnum PR, the leading San Francisco-based restaurant PR agency. Jen's career in food and beverage began at Chef Daniel Boulud's iconic New York Restaurant DANIEL, where she served for 5 years across a broad range of roles - kitchen stagier, Boulud's Research Assistant, and eventually as the US Competition Director for the Bocuse d'Or under Daniel Boulud and Thomas Keller. She went on to lead influencer marketing, content strategy, and media relations in-house at OpenTable, Gilt Taste, and Tumblr. Jen has been named Forbes “30 Under 30” for Food & Wine, Details “Digital Maverick”, and a Cherry Bombe “It Girl.” She was a recurring guest as a secret diner on Season 1 of Bravo TV's “Best New Restaurant”, and a guest on Season 6 of “Top Chef.” Jen won an IACP Award Winner for Best Culinary or Brand Site in 2012, and was a James Beard Award nominee for Best Food Coverage in a Food Publication.   Connect With Jen: Website https://unefemmewines.com/ Instagram @unefemmewines Facebook @unefemmewines LinkedIn @unefemmewines   About Susan Sly: Susan Sly is a Tech Co-founder and Co-CEO, a tech investor, best-selling author, keynote speaker, entrepreneur, and host of the highly acclaimed podcast – Raw and Real Entrepreneurship. Susan has appeared on CNN, CNBC, Fox, Lifetime Television, The CBN, The Morning Show in Australia and been quoted in MarketWatch, Yahoo Finance, Forbes, and more. She holds Certificates in Management and Leadership, Technology and Operations, and Strategy and Innovation from MIT. Susan is the author of 7 books. Her book project with NY Times Best Selling Author, Jack Canfield, made six Amazon Best Selling lists.   Connect With Susan: Twitter @Susanslylive Twitter @rawandrealentr1 LinkedIn @susansly Facebook @susanslylive Website https://susansly.com/   Join Susan's Insider's List   https://susansly.com/insider/    

We chat with Houston's FAVORITE CHEF, RESTAURATEUR, AUTHOR, TV HOST, and James Beard Award-winning Chef, Chris Shepherd. Chris is launching a new series called Table to Stage. Table to Stage will bring a celebrated selection of the top names in food and beverage to Stages for an exclusive series while providing you the “Why.” Get to know the people behind the food: what inspires them, what drives them, and how they got to where they are now. Tune in for more juicy information about this tender series. https://stageshouston.com/table-to-stage/

Chef Jose Garces on “Philosophy on Food” | Here for Good. Podcast   Tune in for a conversation with Chef Jose Garces. Many people may know Chef as winner of the Food Network series “Next Iron Chef,” but he holds other meaningful titles including restaurateur, James Beard Award winner, farmer, and father.   Chef talks about his philosophy around food and the importance it has on people's lives – both in health and culture. He shares stories from filming “Next Iron Chef,” his goals as a member of President Biden's Council on Sports, Fitness, & Nutrition, and how the pandemic impacted the restaurant business and food insecurity in the community.

On this episode of Banking on KC, Marissa Gencarelli, co-founder of Yoli Tortilleria, joins host Kelly Scanlon to discuss what's made Yoli so successful, including its recent James Beard Award. Country Club Bank – Member FDIC

Samantha Hohl, certified sommelier, and Robert Tas review the wine list at Sazon, in Santa Fe New Mexico. Sazon serves classic Latin American dishes made by their James Beard Award-winning chef Chef Fernando Olea. Chef Olea creates sophisticated flavors using Old Mexico's indigenous and culinary traditions and he has earned a stellar reputation for his unique interpretation of contemporary and traditional Mexican dishes. The wine list is equally exciting, and Sam explores what Mexican wines have to offer, offers pairing suggestions, and shares a little background information on growing regions and the varietals chosen for some of the spectacular wines on the list.  Wines reviewed include: 2019 Bruma “Ocho Blanco de Carignan”, Valle de Guadalupe 2019 Solar Fortún Petit Verdot, Valle de Guadalupe 2020 Casa Jipi Nebbiolo, Baja California   For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Welcome to Episode 1564 on Italian Wine Podcast, Masterclass US Wine Market With Juliana Colangelo. Today, she will be interviewing Jeff Porter & Danielle Callegari More about today's guests Danielle Callegari joins the Wine Enthusiast tasting team as one of the two new tasters for Italy. She is an Assistant Professor in the Department of French and Italian at Dartmouth College and Councilor of the Dante Society of America. Dr. Callegari's teaching and research focus on premodern Italian literature and food and beverage studies. She has published on a variety of subjects including Dante, early modern women's writing and religion, and Italian food and politics from the premodern to the contemporary. Her first monograph, “Dante's Gluttons: Food and Society from the Convivio to the Comedy,” was published in 2022. Callegari is also the co-host of Gola, a podcast on Italian food and beverage culture. Jeff Porter joins the Wine Enthusiast tasting team as the second new taster for Italy. His sommelier career began in Napa Valley working at Tra Vigne Ristorante. He joined the Bastianich Hospitality Group in 2009 at Osteria Mozza under the auspice of James Beard Award-winning chef Nancy Silverton. Porter then served as the Wine Director at Del Posto Ristorante in NYC and grew to be the Beverage Operations Director for the company. In 2019, he filmed a travel docuseries, “Sip Trip” and began a consulting business. Helping clients create beverage lists and elevate service standards, Porter's roster includes Hometown BBQ, Red Hook Tavern, the ecoresort Casa di Langa in the Langhe region of Piedmont, and the Barclays Center, home to the Brooklyn Nets and New York Liberty. Connect: Website: https://www.wineenthusiast.com/ More about Juliana Colangelo: Juliana Colangelo is a Vice President at Colangelo & Partners, the leading wine and spirits communications agency in the U.S. Juliana joined Colangelo & Partners in 2013 with previous experience in events, hospitality, and nonprofit development. During her tenure at C&P, Juliana has led the development of the California office, growing the agency's domestic presence to a dedicated office of 13 people with representation of leading wine companies such as Jackson Family Wines, Far Niente, Charles Krug Winery, Foley Family Wines and more. Juliana has completed her WSET Level 3 and her eMBA in Wine Business with Sonoma State University, allowing her to bring a strategic and sales-oriented approach to communications strategy for the agency. In 2021, Juliana was named one of PR News' Top Women in PR in the “Rising Stars” category. In 2022 Juliana became a Vinitaly International Academy Italian Wine Ambassador. Connect: Instagram: www.instagram.com/julezcolang/ Facebook: www.facebook.com/jules.colangelo/ Twitter: twitter.com/JulezColang LinkedIn: https://www.linkedin.com/in/juliana-colangelo-mba-04345539/ Website: https://www.colangelopr.com/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Tune-in and hit the like! - Business, US Market advice, importing, exporting, business, personal stories and advice, plus she is very fun to listen to!

Chef. Author.Mentor.Pioneer.All around Florida badass.Chef Norman Van Aken needs no introduction, really. His contributions to the Florida culinary community have been and continue to be endless. As the founding father of New World Cuisine, he once upon a time created an identity for Florida from which to launch and never looked back.Listen in as I chat with Norman about his upcoming TV project, Norman's Florida Kitchen, and the reopening of Norman's in Orlando. What are his thoughts on the term Floribbean? How does he feel about the upcoming generation of cooks? When was the last time he was mind-blown over a dinner at a restaurant? What does his food intake look like? What are his favorite memories with friend, Jimmy Buffet? We also discuss the MICHELIN Guide, James Beard Awards, and much more...Ready? Hit PLAY!  Listen at the Buzzsprout link above and on all major platformsAppleSpotifyiHeartradioAmazon MusicAudibleSupporting the podcast is simple. Like what you hear? Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds! Thank you for listening. -----------------------------------------------------------------------------------------------------------Brenda Popritkin is a Cuban-American writer and podcaster passionate about food, wine, and travel. She has been candidly covering the colorful Miami dining scene for the last ten years, and is on her second podcast season. For more scoop, visit:InstagramTwitterYouTubeTikTokFacebookTHEWHETPALETTE.COM

James Beard Award winning Chef Tim Mckee and Executive Chef Peter Thillen call in to discuss Sanjusan, their new dining experience featuring Japanese fusion cuisine and a special omikase menu. Plus, America's least favorite foods. Learn more about your ad choices. Visit megaphone.fm/adchoices

"From beginner to pro, Wine Folly is your #1 trusted resource for wine education." Madeline Puckette is the chief design officer at Folly Enterprises and co-creator of Winefolly. A brilliant website designed to educate "beginners and beyond" about wine. Winefolly.com has debuted in  Food & Wine, Forbes, The New York Times and more. They have written two books that appeared on the NY Times bestseller list as well as won a James Beard Award. Madeline is passionate about good wine for all. She is not your average sommelier trying to push expensive bottles to wealthy clients. She had her epiphany during her sommelier training that motivated her to sell and teach good wine to any ol' wine drinker. Her success, like many great tales, started by getting laid off and hitting the bottom. Puckette is high energy go getter with a super power to get sh*t done. Get to know Madeline in this laid back interview. We loved having her enthusiasm on the show. Prefer to watch? Check out her interview on our Youtube channel, The Mark Howley Show.

Alabama native Scott Peacock is a James Beard Award-winning chef and one of the foremost authorities on American Southern cuisine. He might be best known for his work at Watershed restaurant in Decatur, Georgia, and his partnership with culinary icon Edna Lewis, but his recipes and writing have appeared in numerous publications as well, including The New York Times, Better Homes & Gardens, Gourmet, Food & Wine, and Bon Appetit. Although I was very aware of his reputation, it was through one of those recipes that I first personally encountered Scott, since I believe recipes well-written by one and well-executed by another become a sort of strange collaborative alchemy. Soon we connected further over the familiarities of food, common friends, and special Southern locales, and one such place for Scott is Marion, Alabama—the heart of Alabama's Black Belt region — where he has opened the historic kitchens of Reverie mansion for the Black Belt Biscuit Experience. These intimate, small-group workshops on the fine art of traditional Southern biscuit-making are built on his celebrated biscuits that have been on the covers of Gourmet and Food & Wine, and which Food & Wine named one of their 40 best recipes ever published, but the class is as much meditation as it is method. I could think of no better baking and conversation partner to end this year's Southern Fork Summer Tour, and here he invites us deep beyond ingredients and techniques into the art of presence, the commitment to a creative path, and the power of passionate attention to detail.  

Marissa Gencarelli is the co-founder of Yoli Tortilleria in Kansas City where they make tortillas using traditional Mexican methods. Damarr Brown is the Chef de Cuisine at Virtue, a well known restaurant on the South Side of Chicago. These two guests have one thing in common: they're both recipients of prestigious James Beard Awards.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

It's Mr. David Wondrich. It's the Martini. And this ain't no riff or re-run. Instead, we're revisiting this most iconic of classics at Cocktail College, and we're doing so with one of the biggest names in the business. For decades, Wondrich has been at the forefront of chronicling and uncovering cocktail history. He is a James Beard Award-winning author, the editor-in-chief of the Oxford Companion to Spirits & Cocktails, the resident Spirits & Cocktails historian and advisor at Flaviar, and co-host of the Fix Me a Drink podcast.Listen on (or read below) to discover Wondrich's Martini recipe — and don't forget to like, review and subscribe! David Wondrich's Martini Recipe Ingredients - 3 parts London Dry gin, such as Tanqueray - 1 part dry vermouth, such as Noilly Prat - 2 dashes orange bitters - Garnish: lemon twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

In this captivating episode, we dive deep with the illustrious James Beard Award-nominated Chef Michael Gallina. At the helm of St. Louis's Vicia restaurant, Michael crafts seasonal, vegetable-centric dishes, epitomized in his signature 3-course Farmers Feast. Journey with us as we explore Vicia's underlying philosophy, the forces that continually reinvent its menu, and the core values driving Take Root Hospitality Group. Plus, discover how Michael's culinary adventures in California and New York have been instrumental in shaping his unique gastronomic vision. Don't miss this flavorful conversation! What you'll learn from chef Michael Gallina The flavors and smells of chef Michaael Gallina's childhood 2:54A family-favorite dish that sparked his interest in cooking 3:35Road tripping and discovering a love for food 5:35When school finally clicked for him 7:37Working with Daniel Humm 9:05How chef Michael Gallina met DanBarber 10:40Learning and cooking based on seasonality 12:01The most transformative time of his culinary life 12:43Why Miichael Gallina eventually went back home to St. Louis 14:56Working at Fäviken 16:14The philosophy behind his hospitality group 17:57How they personalize the menu for each guest 18:56The importance of relationship-building with suppliers 20:28The vegetable that's inspiring him right now 21:33His biggest source of inspiration 23:01How a new dish makes it into the rotation 24:14Why hMicchael Gallina values creativity over technique and how he balances the two 25:15A creatively inspired new dish 26:29The type of food you'll find at Winslow's Table 28:31How to make his Tomato Tartine at home 30:36The food scene in St. Louis 32:51Big city chefs versus small city chefs 33:09How his wife helped him explore more of the St. Louis food scene 34:11Restaurants to visit in St. Louis 36:02Where to find the best ice cream in St. Louis 37:41The cookbooks that have inspired him the most 38:33Kitchen pet peeves 39:09His controversial favorite hot dog 39:42A Unique Hot Sauce Obsession 40:17An addendum to his favorite cookbooks 41: I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet We really get to work with the farmers. Instead of always wanting the best produce, we ask, what else do you need us to utilize to make you successful? It's my job as a chef to figure out a way to cook that in a delicious way that people will enjoy. Click To Tweet We don't have a menu. You come in and we ask you if you have any dietary restrictions. or any allergies and then we hand write a menu for you. Click To Tweet We all think collaboration is the best way to be successful. Because one or two minds can only come up with so much when you're trying to push and be creative and be different. Click To Tweet Social media Chef Miichael Gallina Instagram Facebook Social media Vicia Restaurant

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Waupaca County; https://bit.ly/3ibWIrQ   The Cabin is also presented by Jolly Good Soda, available in all your classic favorite flavors that we remember from childhood. The diet line offers 0 calories, 0 carbs, 0 sugars, and no caffeine – perfect for mixers or just enjoying on a warm summer day (or any day, for that matter); always Wisconsin-based, you can follow @jollygoodsoda on social for the latest on new flavors, fun promotions, and more. Learn more here; https://bit.ly/3TSFYY4   Campfire Conversation: Eric and Ana discuss Farm Dining, where the farm that produces the food also presents the meal, primarily using ingredients from their own farm while also sourcing other ingredients and dishes as locally as possible. Many farms are working in conjunction to present these Farm Dinners, and some of the best are discussed here. Places include Inn Serendipity Farm in Browntown; Campo di Bella in Mount Horeb; Hidden Acres Farm in Sister Bay; Stoney Acres Farm in Athens; The Borner Farm Project and Nesbitt's Nursery & Orchard, both near Prescott; The Stone Barn in Nelson; Suncrest Gardens Farm in Cochrane; Sprouting Acres Farm in Cambridge; and North Star Homestead Farm near Hayward. Some unique features of each farm are noted, including the experience Eric had when filming such a meal at Meuer Farm in Calumet County and how art fairs and barn dances are brought into the experience at Holy Hill Art Farm in Hubertus. In one case, a James Beard Award semifinalist chef from Milwaukee, Dave Swanson, leaves his Milwaukee restaurant called Braise to conduct classes and cook meals on farms in special dinners that also offer farm tours, in a sense a reversal of farm-to-table - but the meal always uses the farm itself as the primary source for the elements of the three-course meal. Resources are available online for more too, including WIFarmToTable.com. We also went "Behind the Scenes" with producer Jessica Voukoun to preview the new Discover Wisconsin episode on Washington County, which airs and streams this coming weekend, September 16-17, and will be released on the Discover Wisconsin app Wednesday.Inside SponsorsBest Western - https://bit.ly/3zCCK3f  Ho Chunk - https://bit.ly/3l2Cfru   NAMI Walks - https://bit.ly/3KSk04N

On a special Cooking Issues, Dave is joined by Maile Carpenter. Maile is the Editorial Director for the company that oversees the Food Network Magazine, The Pioneer Woman and others. She launched Rachael Ray magazine back in the day, and previously won a James Beard Award for her food writing. Hosted on Acast. See acast.com/privacy for more information.

In this episode of 92NY Talks, join the culinary collective Ghetto Gastro — including Jon Gray, Pierre Serrao, and Lester Walker — behind the critically acclaimed cookbook Black Power Kitchen for a discussion with James Beard Award winning chef Sophia Roe about the relationship between food, ancestry and the narratives that shape cultural landscapes across the globe. The conversation was recorded on July 26, 2023 in front of a live audience at The 92nd Street Y, New York.

CNN wants to disrupt your favorite HBO show with breaking news alerts, and people are pissed about it. A rise in homeschooling may have ties to Christian Nationalism and dangerous ripple effects for public schools. And V chats with James Beard Award-winning chef Karen Akunowicz about being a restaurateur during the pandemic, some of her favorite recipes from her latest cookbook, and the humbling experience of having her toddler reject her cooking. Follow Karen Akunowicz @chefkarenakunowicz on Instagram. Keep up with V on TikTok @underthedesknews and on Twitter @VitusSpehar. And stay up to date with us on Twitter, Facebook, and Instagram at @LemonadaMedia.  For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors. Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.See omnystudio.com/listener for privacy information.

Ellen Yin is the founder and co-owner of Philadelphia's High Street Hospitality Group. She's behind some of the best restaurants in not just Philly but the entire country, including Fork, High Street on Market, and High Street Provisions. On this episode we speak with Ellen about her journey to hospitality, what's special about the Philly restaurant scene, and what it was like to win a James Beard Award for America's top restaurateur. We also talk about the incredible cookbook festival she's organized, Cookbooks and Convos, which runs from late September through late October. It's so great catching up with Ellen, and we hope you enjoy this conversation.Also on the show, Aliza catches up with Andrew Tarlow, the author of a new book, Diner: Day for Night, which pays tribute to his legendary Brooklyn restaurant. More From Ellen Yin:Ellen Yin Talks Pineapple Pizza and 25 Years of Fork [Philadelphia Mag]Philly Chef Wins Big at the James Beard Awards [Billy Penn]Cookbooks and Convos [Philadelphia Inquirer]

Ken Loves Coffee - The Top Ten Reasons He needs caffeineIt has a complex and rich evolutionary historyIt is engagingThe supply chain stretches across cultures and continentsIt's difficult to pin down, aways shifting, unlike a bottled beverageIt changes chemically when coolingIt is mysteriousDemands participation of the brewer and drinkerSo much innovation in the industry (producing, processing methods, varieties)New equipment types (brewers and roasters)(bonus) Getting to participate in an industry that is getting to know itself betterTwo MUST haves for brewing coffee at home:a Burr Grindera Gram ScaleInterested in roasting coffee at home like Seth Godin:  try this LINK ROASTERUseful LINKS from this episode:visit jstonecollective on instagram to learn about a fantastic giveaway with Kenneth Davids21st Century Coffee:  A Guide   - use CXP5 at checkout for a discount.  Ken explains why you might want to possess this book.CoffeeReview - discover the latest fine coffees from Bali and Java.  Ken and his team measured, tested and scored 110 DARK ROAST coffees so you don't have to!  And he discovered the term dark roast has no meaning whatsoever.  Coffeeists - Ken discerns the coffee of fashion icon Ralph Lauren by La Colombe Hacienda Sonora - Costa Rica's best in class farm producing a range of cutting edge processed coffees, including SL28Coffee by Adrian Lasso from Relevant Roasters Kenneth Davids is a James Beard Award nominee Awards Search | James Beard Foundation Granular OverviewChapters & TopicsExploring the Fascinating World of Coffee with Kenneth DavidsIn this interview, Jennifer Stone and Kenneth David discuss the complexities and evolution of coffee. Kenneth shares why he loves coffee and why he has stayed with it, and they also discuss the exotic coffee he is drinking and the unique coffee brewer Jennifer has. They also talk about Kenneth's book and the interesting information he has put into it.Exploring the Mysteries of Coffee Roasting and BrewingKen discusses the complexities of the coffee supply chain, the innovation happening in the industry, and the importance of understanding the nuances of coffee roasting and brewing. He also touches on the importance of rest and processing for exceptional coffee, and the need to wait at least 10 days before testing espresso.Coffee Brewing Tips for Home UseKen and Jennifer discuss the importance of using a burr grinder and a gram scale for brewing coffee at home. They also mention the importance of uniformity in the grind and keeping track of ratios and flavor notes. Finally, they shift gears to discuss Ken's other ventures and future plans.Ken and Jennifer Discuss Coffee and Ken's BookKen and Jennifer discuss the ideal reader for Ken's book, which is someone who doesn't know anything about coffee and is willing to read a long book to learn everything about it. Ken explains that he has tried to make the book accessible with pairing information through photographs and captions, tables, and easy to read text. He also mentions that it is a heavy book, so it is not something to curl up with, but something to use. Jennifer agrees that it is an amazing resource for a new person or industry.Ken and Kevin's Coffee SeriesKen and Kevin have been friends for years and have been working on a Youtube series called We're Calling It Coffee ists. The series involves Ken tasting and smelling five coffees and trying to identify them within the scope of what they're doing. Kevin is doing the heavy lifting with editing and full balance, and they are looking for sponsors to help with the project. Ken has already tasted and smelled some coffees and has been able to identify them correctly.Kenneth discusses the challenges of revising his home roasting book.Kenneth is revising his home roasting book and is facing the challenge of presenting a wide range of possibilities in a way that is still enthusiastic and accessible. He is also considering the changes in green coffee and the debate around roasting in the same room as a home coffee roaster. Jennifer Stone brings up the idea of green coffee being more accessible and Kenneth reflects on how it was hard to find a range of green coffee when he wrote his first book.Jennifer Stone and Ken discuss coffee, the Coffee Review, and the JStoneCollective.Jennifer Stone and Ken have a conversation about coffee, discussing topics such as Costa Rica, Sumatra, Colombia, and San Francisco. They also talk about Ken's book, the Coffee Review, and the J Stone Collective, which is Jennifer's upcoming Instagram-driven brand. Jennifer is also now a lecturer for the Coffee Quality Institute. They end the conversation with Ken asking Jennifer to keep him posted on when the J Stone Collective will go live.   

We start September with another edition of "Where Dave Ate" — listen in for David Manilow's monthly restaurant recommendations. In this episode, that includes Po' boys created by a James Beard Award-winning chef and a Logan Square pop-up restaurant. Plus, Crain's Ally Marotti reports on how hybrid work has influenced restaurant expansion in the suburbs. We'll also get a full dose of David Manilow's obsession with bread.

As the global convenience retail industry gets ready for the 2023 NACS Show, a James Beard Award finalist takes us on a tour of some of the unique c-store and restaurant fare around Atlanta. Hosted by: Jeff Lenard About our Guest: Mike Jordan, Food and Culture Writer Mike Jordan is an Atlanta-based multimedia journalist covering culture through food, business, entertainment, travel and technology. He had written for NACS Magazine and the top general media publications in the country.

Owner of the OG Miami food blog, Food for Thought,  FRODNESOR on all things social media, cofounder of the Cobaya Miami underground supper club, and an occasional food writer for publications around town, attorney David Rosendorf stops in to discuss his long-lived love for Miami food. What prompted him to launch the blog and Cobaya Miami? How does he summarize the change in the Miami food scene since he began writing about it? What restaurants did he think helped turn the culinary tide in South Florida over the last ten years? How does he describe our dining to someone from out of town? What are his thoughts on the James Beard Awards and the continued snoozing of Miami chefs? How does he feel about the Michelin Guide's Florida arrival? Does he agree with the current Miami list? What are some additions he'd like to see? What are his feelings on Miami food media, the influencer trend, the lack of honest reviews, and press release-type reporting? What are some of your favorite go-to spots in town? What does the future hold for Cobaya? What is on the horizon for Frodnesor dining?Listen at the Buzzsprout link above and on all major platformsAppleSpotifyiHeartradioAmazon MusicAudibleSupporting the podcast is simple. Like what you hear? Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds! Thank you for listening. -----------------------------------------------------------------------------------------------------------Brenda Popritkin is a Cuban-American writer and podcaster passionate about food, wine, and travel. She has been candidly covering the colorful Miami dining scene for the last ten years, and is on her second podcast season. For more scoop, visit: InstagramTwitterYouTubeTikTokFacebookTHEWHETPALETTE.COM

Iron Chef Jose Garces dishes on his run on Tournament of Champions and answers how he would feel about returning to the challenge. He reveals the personal quality that he attributes to his success in his career as a restaurateur and competitive chef. The James Beard Award winner shares how he finds inspiration in traveling and incorporates that into his diverse restaurant concepts. He reflects on his Latin roots and some of the early food memories that stuck with him. The chef opens up about his experience in culinary school, confessing that he initially enrolled because he was in need of a job. Jose discusses the moment he knew he belonged in the food industry, between his natural talent and all-consuming thoughts of food. The Philadelphia resident speaks on his efforts to support the underserved communities in Philadelphia through his non-profit organization, the Garces Foundation, and divulges his goal to take the organization to the national level. Jose shares what inspired his love for cooking competition shows and reveals his secret to succeeding on them. The Bobby's Triple Threat competitor chats about his experience facing the culinary titans and weighs in on the potential of a future rematch with Bobby Flay.Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/jose-garces-reveals-the-secret-to-competition-showsFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Jose Garces on Instagram: https://www.instagram.com/chefjosegarces/Follow Jose Garces on Twitter: https://twitter.com/chefjosegarcesCheck Out Jose's Website: http://garcesgroup.com/homeLearn More About Bobby's Triple Threat: https://www.foodnetwork.com/shows/bobbys-triple-threatLearn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions

“Business, like life, is all about how you make people feel. It's that simple, and it's that hard. In the end, what's most meaningful is creating positive, uplifting outcomes.” Danny Meyer, founder and Chairman of Union Square Hospitality Group, whose restaurants have won an unprecedented 28 James Beard Awards, several three Michelin stars, and a Julia Child Award, says he once thought he was primarily in the business of serving good food but learned that food is secondary to something that matters even more. He shares on delivering uplifting outcomes and outstanding hospitality. 

Pati Jinich is a Mexican chef, TV personality, cookbook author, educator, and food writer. She is best known for her James Beard Award-winning and Emmy-nominated public television series, Pati's Mexican Table. Her first cookbook, also titled Pati's Mexican Table, was published in March 2013. Her second book, Mexican Today, was published in April 2016, and her third book, Treasures of the Mexican Table, came out last November.Pati has the most fascinating background, born and raised in Mexico City to a Jewish family. We discuss her outstanding journey to create her show and all of her books, as well as her newest show, La Frontera with Pati Jinich.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group LavazzaFollow Our Guest:Official Site: PatiJinich.comFacebook: Pati JinichInstagram: @PatiJinichTwitter: @PatiJinich Hosted on Acast. See acast.com/privacy for more information.

We're revisiting our summer of 2020 conversation with one of New York's most prominent chefs, JJ Johnson, that was held on Instagram Live. We discussed the James Beard Award winning chef's heroic work feeding those in need during lockdown and his focus on developing a creative ecosystem that supports Black farmers, restaurants and consumers. 

James Beard Award winner Chef Jonathon Sawyer, Chef Partner at Kindling Downtown Cookout, joins Lisa Dent to talk about the new establishment from The Fifty/50 Restaurant Group and the must-have entrées when you visit. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow @maryvandeveldeFollow @LaurenLapka

Garnishes: Form or function? Foundational part of a drink's creation or afterthought? These are but a sprinkling of the topics we're exploring in today's techniques episode, where we're joined by New York-based Leo Robitschek, a James Beard Award-winning author and beverage director, and partner at Sydell Group. Listen on to discover Leo's considered, distinctly culinary approach to garnishes, and don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

This week, I talk to producer, creative executive, entrepreneur and meditation teacher Tim Duffy, who shares some amazing tools and tips to overcome the anxiety, stress, anger, frustration, worry, and disappointment that comes in the crazy world we live in today. I also dig into the latest efforts to unionize reality TV, which is very complicated, and how streaming costs are going to keep rising and rising. Plus, I address the struggles we are facing in unscripted TV amidst the rising costs of streaming and the slow decline in broadcast viewing. For information on Tim's meditation practices or to reach him, check out his website: https://www.timduffymeditation.com And check out the amazing food biz he and his brother created as well. https://yumcrunch.com Find me on social media here: https://www.linkedin.com/in/steve-berkowitz-5a09ab8/ https://berkreport.com https://twitter.com/steveberkowitz https://www.instagram.com/stevemberkowitz/   And if you're looking for a transcript of the episode, here it is: 00:00:00:09 - 00:00:22:21 HOST: STEVE BERKOWITZ Welcome to another episode of the No Script No Problem Podcast on Bleav, the number one podcast network for professionals. Do you believe? Now, if you enjoy this show, please remember to subscribe and rate it with five stars. It's available on Apple Podcasts, Spotify, Google Podcasts, Amazon music, and anywhere else you listen to podcasts. You also find it on Bleav.com and @bleavpodcasts. 00:00:23:01 - 00:00:48:12 HOST: STEVE BERKOWITZ Follow me on social media, Twitter and Post News. It's @SteveBerkowitz and on Instagram and Threads @stevemberkowitz and also on Mastodon, Spill, Facebook, Snapchat and LinkedIn. If you're interested in advertising on the show, please contact believe at Leave dot com. All right, let's get started. I've got a terrific guest coming up who is going to calm your nerves and give you some great advice to weather the storm during these stressful times. 00:00:48:12 - 00:01:22:02 HOST: STEVE BERKOWITZ But before I chat with him, it's time for a little reality check. For the first time ever, linear TV viewership made up less than half of all TV usage in a measurement month. That is according to Nielsen's. The Gauge report for July broadcast TV accounted for only 20% of viewing and cable TV 29.6%. It was a record lows and down 5.4% and 12.5% respectively, versus the same period last year. 00:01:22:05 - 00:02:00:17 HOST: STEVE BERKOWITZ YouTube and Netflix lead the way in terms of your streamers. Streaming viewing rose 2.9% from June to July 2023 and was up 25.3% over the past year, accounting for 38.7% of total TV usage. That's huge. Now, the thing that's kind of interesting is that one of the shows that has kind of really given Netflix this bump, you know, a 4.2% increase in TV share over the course of June is Suits, which was a cable shows on USA Network right from 2011 to 2019. 00:02:00:17 - 00:02:21:03 HOST: STEVE BERKOWITZ So it's pretty wild that this show, which picked up 4000000000 minutes of viewing in one week, was on USA and virtually no one was talking about it during its nine season. I mean, a nine season run is incredible, but it wasn't like it was, you know, winning Emmy after Emmy. It wasn't a succession, you know, it wasn't a Breaking Bad. 00:02:21:05 - 00:02:52:08 HOST: STEVE BERKOWITZ And now it's like you look at comments people are making online and it's like suits. You'd think it's, you know, the greatest show ever. So it shows to me that it's not that people don't like broadcast programing, it's not that people don't like cable programing. They just prefer watching things on Netflix. They prefer watching things on YouTube. Now, the big irony here is that the average cost of subscribing ad free to a major streamer has jumped almost 25% in the last year. 00:02:52:08 - 00:03:20:04 HOST: STEVE BERKOWITZ That's according to the Wall Street Journal. All right. So after years of cheap monthly fees, right, that we all loved when we first got Netflix or we first got Apple TV Plus right where we first got that wonderful bundle of Hulu and Espn+. Right. And Disney Plus, that's all gone. Everybody wants to make money. Now. All the streamers need to make money, but they are now testing our loyalty, testing customer loyalty. 00:03:20:04 - 00:03:50:14 HOST: STEVE BERKOWITZ And they are all raising their prices. An average assortment of the top U.S. streaming services will be worth $87 a month come this fall, while an average cable package will be $83. All right. So just like we just talked about how streaming has surpassed broadcast and cable in viewers right now, the whole point of streaming, we didn't want to pay as much as cable. 00:03:50:14 - 00:04:16:05 HOST: STEVE BERKOWITZ Now it's all shifting back and we're suddenly paying more money for streaming than we are for cable. Disney is raising its prices for Disney Plus and Hulu, and that follows on the heels of Peacock NetFlow, X, Max, Paramount Plus and Apple TV Plus All have raised their prices recently. It's going to keep happening. They're going to keep doing this until Wall Street is happy. 00:04:16:05 - 00:04:48:08 HOST: STEVE BERKOWITZ The business model hasn't worked unless you're Netflix. This is also why you're seeing a huge increase in free ad supported television. Fast channels. Right to Be is a perfect example to be doing well. Moving on to the wild world of reality television, former Real Housewives of New York star Bethenny Frankel, she's causing quite a stir, talking to dozens of reality TV talent, trying to get them to unionize and get involved in potential litigation as well. 00:04:48:10 - 00:05:22:20 HOST: STEVE BERKOWITZ She is encouraging reality TV stars to boycott along with SAG, is asking for residuals on her shows. You know, she thinks reality TV stars should get residuals, just like actors and actresses. We have talked about reality TV. You unions for as long as I can remember. But what she's doing is going a step further. Bethenny is throwing accusations around at Bravo about a so-called cover up, you know, during an incident that happened on set. 00:05:22:20 - 00:05:46:05 HOST: STEVE BERKOWITZ And she's hired two very high powered lawyers. They're accusing NBCUniversal, the parent company of Bravo, of exploitation and abuse. Among other things, they've asked NBC's lawyers to preserve discovery as part of their investigation session. It's getting kind of ugly. I can't speak to anything that has to do with the litigation or any of these things that they're accusing NBC or Bravo or the producers of doing. 00:05:46:05 - 00:06:13:01 HOST: STEVE BERKOWITZ But I can say that unionization when it comes to reality TV is complicated. That is a very nuanced topic that I've talked to dozens of producers and friends about. And I think Bethenny has some valid points when she talks about working hours and base pay rates. Those are valid points. But there are so many layers that come into play when you're talking about reality TV. 00:06:13:06 - 00:06:37:24 HOST: STEVE BERKOWITZ You know, she makes a point about, you know, I think she said, you know, she only made seven grand for her first season on The Housewives. Well, Raquel, you know, as it turns out from Vanderpump Rules, made $361,000 this past season. You know, Vanderpump Rules huge hit, their biggest season ever, nominated for an Emmy. But that's a ton of money, I think, when you're talking about reality TV, it's such a diverse genre. 00:06:38:01 - 00:07:05:14 HOST: STEVE BERKOWITZ You can't pay a contestant on The Bachelor or Survivor the same as you do a housewife in a small ensemble cast or you can't pay the same for a designer on HGTV as much as you do a family member on a TLC show or you do you pay the same for a guy who's on a boat on Deadliest Catch as you do somebody who's competing for love on 90 day fiance. 00:07:05:16 - 00:07:26:22 HOST: STEVE BERKOWITZ So the genre so diverse that it's really hard to just throw numbers in there. You know, for a first season show. I think there's a lot of things that you need to take into consideration. But I do think rules and regulations are a good thing. And I think it's it's very valid to bring this up that we need to have that discussion. 00:07:26:22 - 00:08:15:07 HOST: STEVE BERKOWITZ I don't know if a union is the right thing, but I certainly feel like a little bit more firm. Ground rules are good thing. I would be remiss, though, if I didn't mention that producers have no union as well in unscripted television. So no insurance, no overtime and no residuals, and that often goes unmentioned. It would be amazing to get residuals when the networks run reality shows all day long on E, Bravo, MTV, Lifetime, etc. In fact, the writers on Ridiculousness are asking to join the WGA, I believe, as they should, because that show runs night and day on MTV and those folks are literally writing jokes as lead ins to the clips. 00:08:15:07 - 00:08:42:13 HOST: STEVE BERKOWITZ You know, other clip shows like America's Funniest Home Videos, 2.0, those writers are in the WGA. There's no reason why the folks on ridiculousness should be as well. But as you kind of can tell, it's a complicated issue. All right. Well, stick with reality TV, because why not? An article this past week and deadline had a lot of folks worried and a lot of people in reality TV are freaking out. 00:08:42:13 - 00:09:18:13 HOST: STEVE BERKOWITZ The headline to the article reads Doom and Gloom in Unscripted TV Producers battled challenging conditions As mid-sized firms face layoffs. It appropriately addresses the, quote, Slow down of green lights and cost cutting and quote, within the platforms and networks and how it has led to a slew of layoffs and a dearth of work in unscripted TV. The article references this drought hitting reputable companies like being a murray half yard hot snakes, high noon and propagate all very good companies. 00:09:18:16 - 00:09:45:08 HOST: STEVE BERKOWITZ One unscripted producer told DEADLINE, quote, It's the toughest time to be in unscripted that I can remember, unquote. Another said it was a, quote, brutal moment. I would agree. I would agree with both those producers. We all remain hopeful that things will rebound. I'm not going to hold my breath, but I will continue to tread water, keep my head above that water. 00:09:45:10 - 00:10:11:00 HOST: STEVE BERKOWITZ Nobody should feel alone, though. That is for sure. If you're struggling out there, you're worried, Hang in there, man. And that's why I got Tim Duffy coming up in a minute. Tim Duffy is my guest. Tim Duffy is an extremely talented producer, creative executive. He's an entrepreneur here, he is a founder and he is a seasoned teacher of meditation and mindfulness. 00:10:11:02 - 00:10:46:15 HOST: STEVE BERKOWITZ And that is why I wanted him to come on the podcast, right? So along with being co-founder of Yum Crunch and Ugly Brother Studios with his brother Mike. Tim is a peak performance and productivity specialist who combines 15 years of teaching meditation with 20 years in the C-suite to help executives, employees and organizations thrive. Now, as you'll hear, his style modernizes the ancient teachings of mindfulness and adapts them for modern professionals. 00:10:46:16 - 00:11:11:08 HOST: STEVE BERKOWITZ So with all the chaos going on in both the entertainment industry and in the world at large, I think he's the perfect guest. So sit back, find a quiet place, relax. Tim's got some words of wisdom for you. Enjoy. Well, welcome back to the podcast, my friend, Mr. Tim Duffy. A lot has changed since the last time we talked. 00:11:11:11 - 00:11:35:20 HOST: STEVE BERKOWITZ We talked last time about mindfulness. But you are now big into this world of mindfulness and meditation. You're now, I would call you a guru in this space. And this amidst your your role on world shifts and being, you know, being a founder, being a co-CEO with your brother in that space, in this crazy world that we're in right now with media and entertainment. 00:11:35:20 - 00:12:02:01 HOST: STEVE BERKOWITZ And I've talked about that on the podcast before, how, you know, everybody's kind of stressed out. I thought it was perfect for you to talk about kind of the way you deal with the stresses of this world with mindfulness meditation. So talk to me a little bit about when when the craziness comes into your world, whether it's as a dad or as an executive, how do you use mindfulness, how to use meditation to handle all the insanity that comes into the world? 00:12:02:03 - 00:12:17:13 GUEST: TIM DUFFY First of all, thank you for calling me a guru, which means teacher, right? Which is true. I am a meditation teacher, but in our Western culture it also means douche bag. So do not call me a guru. 00:12:17:15 - 00:12:21:22 HOST: STEVE BERKOWITZ Let me rephrase. You are not a guru. What's a better word? It's a better word. 00:12:21:24 - 00:12:28:02 GUEST: TIM DUFFY I'm. I am a mindfulness teacher. I've been teaching mindfulness for the past 15 years. 00:12:28:04 - 00:12:36:07 HOST: STEVE BERKOWITZ Okay, I agree. I will take back Guru and I will just say mindfulness Teacher. Instructor. Yes. Okay. 00:12:36:09 - 00:13:05:04 GUEST: TIM DUFFY Do the woo woo of the mindfulness community is so funny to me, right? Because like, the thing about mindfulness is it's, it's a practice that we can learn and it doesn't really take any special skills. Every single human being on earth has the ability to be mindful. And the the my particular set of circumstances brought me to mindfulness because of my own friend's anxiety and depression. 00:13:05:06 - 00:13:32:13 GUEST: TIM DUFFY And when I was growing up, I had this kind of pervasive sense that I was not well. I had a fear of death, a constant fear of death when I was growing up, a general kind of like unsatisfactory ness that was like the foundation of my experience and the world outside of my internal world didn't quite know about it, right? 00:13:32:13 - 00:14:01:08 GUEST: TIM DUFFY I wasn't like talking about it because I was, you know, a young man with the bravado of youth and I was seemingly doing pretty well in school and and in my work life. When I went to college, my freshman year, I was a psychology major. I wanted to work with kids. And I took this class called New Directions in Psychotherapy from this old hippie dude named Norman Bradford. 00:14:01:10 - 00:14:12:07 GUEST: TIM DUFFY He had he was like a he was he looked like a guru. He had flowy white hair, a long flowing, like Z.Z top beard. 00:14:12:13 - 00:14:14:05 HOST: STEVE BERKOWITZ Oh, yeah. Oh, yeah. 00:14:14:07 - 00:14:44:18 GUEST: TIM DUFFY And he was just a hippie who was obsessed with creating different avenues towards wellness that weren't solely dependent on the methods of Western psychology and science. Right. Which is, of course, the language of the West is material science. So he kind of he started this class called New Directions in Psychotherapy. And every single week all we did was a new kind of meditation. 00:14:44:20 - 00:15:11:06 GUEST: TIM DUFFY And one week we'd be climbing up a tree outside and just sitting in a tree and listening to the wind. And another week we would be listening to poetry, and another week we would be doing African drumming, you know. So this was the privileged life of, you know, a private college in Baltimore called Gautier, where I discovered these traditions. 00:15:11:06 - 00:15:53:22 GUEST: TIM DUFFY And I never looked back. I'd meditate, meditated every single day. Since then, I've accrued well over 10000 hours of meditation time in my life. I sit every single morning for about an hour in the morning. Meditation for me and mindfulness have become really kind of the backdrop against which absolutely everything that I experience is experienced. So that kind of dual path, right, of like growing up in the world, getting jobs and careers, and also simultaneously having this meditation practice in my life. 00:15:53:24 - 00:16:33:13 GUEST: TIM DUFFY It was the the job and the career and the life and the death and the sickness. All of that was grist for the mill, for the meditation practice, right? We don't recede back into a cave and become a monk for ten years. Although that exists, most of us actually have to pay the bills. Right, And has a great teacher, a guru named Ram Dass, that he said, Remember your true nature, which is awareness itself and your Social Security number. 00:16:33:15 - 00:16:59:13 GUEST: TIM DUFFY And so it's the pairing of these these two things where mindfulness can really help us thrive amidst whatever is happening. And I and there's a lot happening in our lives right now. Steve. You know, not just in a post-pandemic world of how do we we're continuing to figure out how do we exist together, how do we re socialize? 00:16:59:13 - 00:17:10:22 GUEST: TIM DUFFY We're pretty far on the other side of this. Yet a lot of folks are still trying to figure out, you know, how do I get out of the loneliness cycle? How do I socialize? 00:17:10:24 - 00:17:36:20 HOST: STEVE BERKOWITZ I think that's a great point. The re socialization, at least for me, you know, being on set, being around friends was something that you took for granted in 2019, right up until the pandemic. And then we all became Zoomers In one of your posts that I saw you, you were kind of saying when you were I think your point was that meditation and mindfulness is for everybody. 00:17:36:20 - 00:17:47:04 HOST: STEVE BERKOWITZ What do you feel like if you're a beginner? What is kind of that that first problem or that the first issue that people have with meditation or mindfulness? 00:17:47:06 - 00:18:36:07 GUEST: TIM DUFFY I think we step back even further and we go, Well, why do we need meditation and mindfulness, right, to develop an adversarial relationship with meditation and mindfulness is just a continuation of the reason why we come to meditate, meditation and mindfulness, right? Which is because we suffer the foundation of mindfulness, which of course is pulled from Buddhism. It's kind of the secular, if you will, set of practices that we're born out of a Buddhist tradition, of course, which was preceded by Hindu tradition and the Buddha, he said, We suffer because we are attached. 00:18:36:09 - 00:19:10:24 GUEST: TIM DUFFY And it begs the question, well, what are we attached to? And the answer to that is we're attached to permanence. We believe that things are going to stick around. They're going to stay that our our lives are going to stay the same when things are going really well. We want things to change when things aren't going well, but when things are going really well, we don't want things to change. 00:19:11:01 - 00:19:50:15 GUEST: TIM DUFFY So we suffer for things to change when things aren't going well. That means that when things are going well, they also have to change. This is the nature of our human life. We are born into this body and we get sick and we age and we die eventually. This is the starting point for why we suffer. We rage against the machine of our own human body and our attachment to being young or being pretty or being thin. 00:19:50:17 - 00:20:31:12 GUEST: TIM DUFFY Right is creating harm in our lives. Being human is a sexually transmitted disease that always ends in death. What did the Buddhist doctor write on the death certificate as the cause of death birth? That makes sense. Yeah, right. So we we somehow think that we're going to evade this reality. Everything changes. Impermanence is a fundamental law of being human. 00:20:31:14 - 00:21:00:22 GUEST: TIM DUFFY And this is why we ask the question, how can I decrease my suffering? What is it that can come into my head that I can bring into my life and provide myself with some sense of relief? And to begin the process of relief is to acknowledge the fundamental truth of our existence, that it changes, that everything is impermanent. 00:21:00:24 - 00:21:33:08 GUEST: TIM DUFFY And I think this is very much on display in the entertainment world for us right now. The old ways of living, of the consistency of getting a job, the consistency of a paycheck, right, the consistency of the big media machine, knowing how to monetize itself and thriving, you know, and yet simultaneously continually pissing all over the people and the companies that are feeding the machine of media. 00:21:33:10 - 00:22:13:19 GUEST: TIM DUFFY Right. We're in two of our deals are in strike mode right now, negotiating with this incredibly ill defined impermanent force called big media, who in and of itself, big media, doesn't know how to make a solvent business? How are we negotiating with a business that doesn't know how to monetize itself? Right. It's essential that we stand up and present ourselves back to big media and say we deserve to be paid, we deserve to be treated in equitable way. 00:22:13:21 - 00:22:48:23 GUEST: TIM DUFFY But at the same time, how are we negotiating with the machine that doesn't know how to run it? So at the core of the mindfulness, teaching is a is a concept that was derived from the US government. The Army College, I believe, created a term called VUCA at the end of the Cold War to kind of define know what is this thing that we're feeling in a term as a as a global community. 00:22:49:00 - 00:23:26:22 GUEST: TIM DUFFY And VUCA was developed and it stands for volatility, uncertainty, complexity and ambiguity, right? So volatility, uncertainty, complexity and ambiguity. Doesn't that sound familiar? In a word, impermanence And two words don't know. We don't know what's going to happen. We don't know what our future holds, right? We hold on to the past and we bring it into the present as concepts in our minds. 00:23:26:24 - 00:23:51:13 GUEST: TIM DUFFY And we we we carry this kind of this weight as we age. And this weight is like a suit of armor, right? The suit of armor somehow going to protect us because don't we know so much? I know who I am. I know what my skills are. I know what my what my future holds because of all these other things that I've done in my past. 00:23:51:15 - 00:24:21:22 GUEST: TIM DUFFY No, you don't. It could all end like that. And in fact, it does over and over and over again. We do not know what the future holds. The past is helpful in some regard in the present, but it cannot predict the future. And in fact, both the past and the future can only be experienced in the present moment. 00:24:21:24 - 00:25:09:04 GUEST: TIM DUFFY The past as a concept in the mind. The future is a concept in the mind, and both exist only in the present moment. So what are we to do in this mind that is constantly future in itself and freaking out? And sometimes we call this anxiety. And what do we do with the present moment in mind that is also regretting things from the past, bringing statements about the solidity of what was into the present moment, which is not solid at all, at least from a mental perspective, which is the only perspective we have. 00:25:09:06 - 00:25:40:06 GUEST: TIM DUFFY So what are we to do? One of the core practices in mindfulness is derived from, again, the Buddhist teachings in mindfulness communities. There's what's called the Three Jewels, the Buddha, which is like the teacher, the idealized kind of like being, so to speak, that knows how to relate to life from the perspective of wide open space, right? That still human, but also resting in awareness from a place of non reactivity. 00:25:40:08 - 00:26:13:23 GUEST: TIM DUFFY The teachings themselves. Dharma right, is the second jewel, which is the kind of wisdom that we as human beings, the great wisdom, traditions of the world, be them, you know, the Christian desert fathers, the second and third century, the Kabbalah teachings from Judaism, Sufi teachings from Islam, right? Native American teachings about the oneness of humanity and the interconnect and the interconnectedness of us as animals with animals and the earth around us. 00:26:13:23 - 00:26:37:07 GUEST: TIM DUFFY These are the great wisdom teachings of humanity, and they are not particular to any religion. So we have the kind of idealized human over here as the first jewel, and then we've got the second joy, which is the great wisdom traditions of the world. And then the third jewel is what you're building. And it's called Sangat, which means community. 00:26:37:09 - 00:27:10:20 GUEST: TIM DUFFY So every time you put out a podcast, you invite your world of people in to the shared experience of being together. And when they bring that shared experience in, they're sharing the 10,000 joys and the 10,000 sorrows. As my teacher, Jack Cornfield says, together, every person that listens to your podcast right now has a set of impermanent characteristics by definition that are rising up in their lives. 00:27:10:20 - 00:27:41:03 GUEST: TIM DUFFY They've got the transition of life, they've got a baby being born or a parent or a family member dying. They've just gotten a new job or a raise or they just got fired and they no longer have income. All right. Their digest ing the food from lunch that will give them the energy to write the emails this afternoon. 00:27:41:05 - 00:28:22:23 GUEST: TIM DUFFY Right. This is all just process. We are interconnected with the world around us and Sangat is representative of community. And Vivek Murthy, the surgeon general, he writes about the epidemic of loneliness. If I don't think we should all jump in to becoming meditators and following a particular religion or or, or a particular way of viewing the world first, I think the first thing we should do is find a friend and have a conversation and then maybe find another friend and have another conversation. 00:28:23:00 - 00:28:42:04 GUEST: TIM DUFFY I think to recognize the suffering that exists in our world and to begin to alleviate that suffering, we should start by actually connecting with other human beings and saying, yes, I'm here for you. And by the way, also, I need help. Can we talk? Can we communicate? 00:28:42:06 - 00:29:02:15 HOST: STEVE BERKOWITZ I can relate to everything you're saying. And I'm I'm curious. Do you do you kind of utilize your meditation and your mindfulness, like in the morning? Do you do it right away? Or how does it kind of on a practical level, come into play for you personally? How have you found it to be effective in your life? 00:29:02:21 - 00:29:26:05 GUEST: TIM DUFFY There are two methods that I utilize in my life that are available to all of us. One is called formal meditation. We develop a ritual of sitting down in a particular way under particular circumstances that create a bit of a ritual that's signified to the body and to the mind. Now is the time when I'm going to do this, like sitting down for a meal. 00:29:26:07 - 00:29:54:17 GUEST: TIM DUFFY Some people say grace, some people hold hands, some people take a big, deep breath. Some people just dive right in and eat a meal together. It's about ritual to kind of establish that this is the safe container for this particular experience. That's what formal meditation is. And so I'll sit formally every single morning, but then periodically on an as needed basis, I'll also sit and meditate. 00:29:54:19 - 00:30:23:19 GUEST: TIM DUFFY And I begin by saying, okay, now is the time when I'm going to meditate. The second style of practice, which is called informal practice or in your life meditation. And this is like microdosing right throughout the day and all you're doing with informal meditation and is, you know, in in modern neuroscience tells us that we have a top down model of the world. 00:30:23:19 - 00:31:11:19 GUEST: TIM DUFFY What does that mean? It means that the mind is how we experience our lives. That and this is not a an overexaggeration or some kind of spiritual statement. Actually, modern neuroscience tells us that we actually are only capable of processing our experience through the mind, right? So we're not directly experiencing anything. Our mind is interpreting data as it comes through each of the five sense doors telling a story about that data and asking the question, does it match up with previous information If it does not match up with previous information, three things can happen. 00:31:11:21 - 00:31:41:16 GUEST: TIM DUFFY One, it just gets bored and moves on because it's nothing special is happening to it feels some sort of threat and it freaks out and turns into anxiety or depression. Three It gets invigorated because of the novelty of whatever this new story is coming in and that says need more, need more, need more, right? These are the three possibilities that we experience all day long, every day as pleasant, unpleasant or neutral. 00:31:41:18 - 00:32:04:07 GUEST: TIM DUFFY Right? And so mindfulness allows us to kind of experience drop into a sense and set of awareness to a place of awareness of just about our. Does this feel pleasant? Does it feel unpleasant or am I neutral? Right? We can ask that question all day long. Am I feeling pleasant to my feeling unpleasant, or am I feeling neutral? 00:32:04:09 - 00:32:27:13 GUEST: TIM DUFFY And it can be that simple. You can just drop that question in to the zoom that you're having while you're pitching your show. Is this pleasant? Is this unpleasant or is it neutral? You can drop it into the tasting of an orange. You can drop it into the experience of sitting with your partner and having a conversation about their workday. 00:32:27:15 - 00:33:07:24 GUEST: TIM DUFFY You can drop it into the experience of laying down at night to go to bed all day long. These three filters, so to speak, of mind, are categorizing our experience. And when we become mindful of just this simple method, pleasant, unpleasant, neutral, we loosen the grip of of reactivity so that when something is unpleasant, for instance, someone cutting us off in traffic, we're not freaking out, honking on the horn and screaming at them and creating harm in the world. 00:33:08:01 - 00:33:34:04 GUEST: TIM DUFFY We just have that little gap, a tiny little gap where we go unpleasant. Welcome back. Unpleasant, You know, or that person on social media that Facebook person on social media that always spouts crazy political bullshit and you're like typing up your response and you're like, citing reference points from, you know, all of your, you know, your bubble of information. 00:33:34:04 - 00:33:35:04 GUEST: TIM DUFFY Yes. 00:33:35:06 - 00:33:40:18 HOST: STEVE BERKOWITZ You've got the article ready to post straight into the comment. Yes, I've been there. 00:33:40:20 - 00:34:13:15 GUEST: TIM DUFFY I've been there, too. I went on Facebook for like eight years because of this. And I came back to Facebook from the perspective of pleasant, unpleasant, neutral, right When I read someone's post that spouting some idiot bullshit that I view as idiot bullshit and I'm typing up my response. I know that I've been caught, I've been hooked into reactivity and what am I doing on Facebook if I feed the war right? 00:34:13:17 - 00:34:55:12 GUEST: TIM DUFFY How are we contributing to the benefit of humankind when we feed the war? There's a place for thoughtful opposition, right? But we can't get into the place of action of speaking and acting to the benefit of ourselves and other human beings. Unless we have a firm foundation of I know what's going on in my internal world, what is going on in my internal world, I activated, I am pissed off, I am typing this and my job is to make that person look like an idiot in front of all their friends that never, ever, ever works. 00:34:55:14 - 00:35:34:04 GUEST: TIM DUFFY There's a beautiful book called How Minds Change from an author named David McCranie, who did who explored the massive transition in California's view, both politically and culturally, about gay marriage. In 2008, 70% of the population was opposed to gay marriage. In 2008, 70% of the population was for gay marriage. What happened in ten years time for that shift? 00:35:34:06 - 00:36:06:07 GUEST: TIM DUFFY David McRaney talks about this. And at the core of it, spoiler alert is a method of investigation that political activists use called deep canvasing. And at the core of deep canvasing is deep listening, right? So when we come at a person with whom we disagree from the perspective of war, they will come at us with the perspective of war. 00:36:06:09 - 00:36:27:17 GUEST: TIM DUFFY But when we come at a person with whom we disagree from the perspective of I care about you and your experience in your life matter and I want to listen to you, and that doesn't mean that I have to agree with you, but it does mean that I will respect you and listen to you. That's where real change starts to happen. 00:36:27:21 - 00:36:54:03 GUEST: TIM DUFFY And that is the change that occurred in ten years time. With regard to gay marriage in California. Throughout our experience as human beings, there's that's part of the Dharma, right? That's human wisdom not coming from religion, not coming from tech, but just coming from one individual to another individual and saying, I care about you. I don't want to perpetuate the war. 00:36:54:03 - 00:37:22:13 GUEST: TIM DUFFY I genuinely want to connect with you. I want to build community. Our sangha is all beings on earth, and if we exclude one, we might as well exclude all of us. And it's from this perspective that we can actually take action and advance forward as a species to the benefit of ourselves and others. That's what mindfulness allows us to do. 00:37:22:15 - 00:37:28:14 GUEST: TIM DUFFY And there's tons of practices that we can explore and methods that we can explore. 00:37:28:16 - 00:37:50:00 HOST: STEVE BERKOWITZ So let's break down. You talk about kind of like the little moments of where you can bring thoughtfulness into your day and you use the example of somebody cut you off or somebody you know on social media. But let's talk about your on set and you have a disagreement with whether it's a colleague or a, let's say, talent. 00:37:50:02 - 00:38:08:02 HOST: STEVE BERKOWITZ How do you how would you or how have you kind of had that ability to go pleasant, unpleasant, right. And use some mindfulness to get yourself into a better place when you're having a disagreement or a bad moment on set? 00:38:08:04 - 00:38:37:21 GUEST: TIM DUFFY But one method that we can use is to acknowledge I love this maxim. If you can name it, you can work with it, right? And absolutely everything in our internal world is workable, right? Part of the foundation of what I help other peoples discover about themselves is our internal world is is like a dictator. Unless we recognize that the dictator doesn't need to lead the way. 00:38:37:21 - 00:39:12:11 GUEST: TIM DUFFY Right? The dictator is just an aspect of being human. It's called mind. And we all have this mind and it's a bunch of thoughts that proliferate in certain situations, paired with physical experience in the body. And when we push the dictator in a particular direction, the dictator fights back. So but we gently name the internal experience and we call it anger, for instance, and we just gently name it and we develop an attitude. 00:39:12:13 - 00:39:35:12 GUEST: TIM DUFFY Anger is unpleasant in the body, although it can be pleasant, seemingly pleasant for some people. Right. And there's no denying that either. Right? Some of us do feel that sense of anger. But on the other side of anger, when there's action and and it harms other people and ourselves, we have regrets. So we drop in to the space of saying anger is present quickly, just quickly write it. 00:39:35:14 - 00:40:23:08 GUEST: TIM DUFFY Anger, I name it. Anger is present. Take a big deep breath. Thank you. Host of Game Show or actor. I hear what you're saying. And we decide within ourselves in that moment that we are not the constricted accumulation of change yield energy that is that needs to be right. All that congealed, constricted energy is present in our system as anger, and we watch it from the perspective of awareness from the witness, we say welcome back. 00:40:23:08 - 00:40:50:19 GUEST: TIM DUFFY Anger gently in our mind as an attitude. Welcome back. Anger. I know you. I've worked with you before. You will continue to be present on and off for the rest of my life. So let's be friendly here and you're welcome to come and go as you please. Anger right? I'm not going to fight you. Anger. But what I will do is I will receive you in the wide open space of awareness and I will know your character mystics. 00:40:50:21 - 00:41:27:13 GUEST: TIM DUFFY Because when we feel anger in our body, it's never about the other person. It's never about the external situation. Anger is always us meeting ourselves in our internal experience. Always. There's never, ever, ever a situation where anger is caused by someone else. It's caused by the feeling we have when we encounter that extreme external force. It's our relationship to that external force that creates harm in our lives. 00:41:27:15 - 00:41:50:23 GUEST: TIM DUFFY So and it's our relationship really ultimately to the only force that forces that there are in our experiences, which are internal, the only thing we can ever experience in our awareness is the internal. So we say, welcome back, anger is present, take a big ass deep breath, recognize Anger's presence in our lives. Get better at recognizing when anger is present. 00:41:50:23 - 00:42:32:05 GUEST: TIM DUFFY And from that place of recognition and wide open spaces, awareness, we go now I will respond. Right. And if we can respond from the place of helpfulness, then great. We can respond from the place of neutrality and not causing harm. Great. If we respond from the place of harmfulness, that's okay too, because it gives us yet another opportunity to recognize anger's presence in our life and to relate to it in a in a more constructive, helpful way. 00:42:32:07 - 00:42:52:07 GUEST: TIM DUFFY We're not receding into the cave and becoming a monk. We're living our lives and we're growing with the experiences of our lives so that we can act and speak to the benefit of self and other. This is an ideal idealized state, and that's what we're talking about. 00:42:52:09 - 00:43:19:12 HOST: STEVE BERKOWITZ Another scenario you and I both know you put your heart and soul into developing a project. A lot of people are trusting you. You have talent, you've told them that we're know, we're pushing this forward and they're trusting you, your partners trust you. You've spent a lot of time on this and nobody wants it. 00:43:19:14 - 00:43:22:03 GUEST: TIM DUFFY Yeah. 00:43:22:05 - 00:43:45:11 HOST: STEVE BERKOWITZ How do you how do you use your skills to kind of not feel tense and to not feel like it? Let me now say empty, but to not feel like all that time energy in a lot of cases as a freelancer, money that was all a waste. 00:43:45:13 - 00:44:13:17 GUEST: TIM DUFFY Thank you for that question. It's a great and important question for those of us that generate from our internal experiences, ideas and concepts that we believe the world should love. My father said to me long ago when I first moved to Los Angeles, he said, If you have just one good idea, you ain't worth shit, right? I love that. 00:44:13:17 - 00:44:44:19 GUEST: TIM DUFFY And what it does is it just creates a sense of humor around it. Okay? Like, yeah, it's just one idea. You know? That being said, when we spend money and time and energy and relationships trying to get someone to finance that idea, the sting persists. So how do we relate to that Sting One way to relate to the sting is to recognize VUCA, the nebulosity of why things don't work, right? 00:44:44:20 - 00:45:27:11 GUEST: TIM DUFFY There is a network of complexity within the entertainment industry right now, and as it's been the case, you know, forever, but it's particularly apparent in today's world. We referenced it earlier as VUCA, but what is NEBULOSITY? Why did someone pass on that idea? Why didn't it work? It's in some ways it's a fool's errand, right? So we acknowledge the nebulosity of why a thing didn't work as a can, as an aspect of the experience of creating something and putting it out into the world, and then the world saying no to it. 00:45:27:13 - 00:45:58:13 GUEST: TIM DUFFY And we try to hold it a little less tight, right? We try to release the fist, the grip, so to speak, around what we believe to be a perfect idea that someone should buy and and give us money for right. And we reset our relationship to the idea and to the process of pitching from the firm Foundation of I don't know. 00:45:58:15 - 00:46:30:09 GUEST: TIM DUFFY Right. We reset. There we go. I don't know. It's nebulous. I done there. I could try to pursue all the different patterns and paths and understand all the different forces of the hundreds and thousands of people that participate in the thing. No process or I could just say nebulous, I don't know. And then I come back to the idea and from the place of a calmer, less attached position to the idea, we can then begin to refine the idea. 00:46:30:15 - 00:47:06:10 GUEST: TIM DUFFY We can start having conversations with other folks about the idea. It might be time to just drop the idea and come up with something completely different. But often isn't it really that there's something very interesting that many people responded to when you pitched the idea? But and that thing was what everybody kept talking about, and it was maybe a particular character that you wrote about or a particular style of hero's journey in the story that, you know, began with the ending first or whatever. 00:47:06:12 - 00:47:31:21 GUEST: TIM DUFFY And we say, All right, what was the world telling me about this process that actually was kind of consistent across some of these communications that I had that I can actually lift up that aspect of the thing that I created and perhaps reform it and add new, fresh elements and perspectives into it. In Silicon Valley, this is called the pivot. 00:47:31:23 - 00:48:00:23 GUEST: TIM DUFFY You know, I've gone through multiple stages of investment for my businesses. I've watched three startups in my time in Silicon Valley, especially in Pre-seed investment. They're not investing as much in the idea as they are investing in the individuals, right? They're seeing people, founders of businesses as folks that can adapt. And here is the great word overused but still relevant. 00:48:01:02 - 00:48:34:14 GUEST: TIM DUFFY Pivot, right? What have we learned from the path we've taken to today and how do we apply those learnings to the benefit of ourselves and others with regard to this particular idea moving forward? We cannot adapt and pivot if we are stuck in the place of no one gets me or that idea was awesome and I should keep pitching that exact idea as the same way I pitched it that everybody passed on 100 times. 00:48:34:16 - 00:49:04:08 GUEST: TIM DUFFY Our life is a process. Ideas are conceptual, just like your belief that Steve is a person who is permanent and independent, when in fact really all you are is a process that's evolving over time because of impermanence concepts we bring out into the world and we try to sell our impermanent By their very nature. Children grow up because of impermanence. 00:49:04:08 - 00:49:15:01 GUEST: TIM DUFFY We don't want babies to stay, babies for babies to stay, babies which sleep in a sea of babies who can't figure it out. And then there's poop everywhere, all over the world. Yeah. 00:49:15:01 - 00:49:17:11 HOST: STEVE BERKOWITZ You know, I don't think anybody wants that. 00:49:17:13 - 00:49:42:17 GUEST: TIM DUFFY Our ideas are like babies. We want them to grow up and to evolve. We don't want to stop them dead in their tracks. So we hold our ideas the way we hold a newborn baby. We feed it and we love it. And at a certain point, you've got to let the baby go. But also at a certain point, when the baby becomes a 14 or a 15 year old, you got to figure out what the baby's you. 00:49:42:19 - 00:49:56:12 GUEST: TIM DUFFY Right. And what the world is telling you about your 14 year old and how do we support the 14 year old to proliferate forward in the process of itself? It's the same thing with ideas. 00:49:56:14 - 00:50:02:04 HOST: STEVE BERKOWITZ I think that's a great analogy because you can only take care of so many kids. 00:50:02:06 - 00:50:07:14 GUEST: TIM DUFFY You got to let some of those kids go. Some of your kids are assholes, right? Yeah. 00:50:07:16 - 00:50:17:02 HOST: STEVE BERKOWITZ You can't take care of all of them. You start to, you know, you get to the Elon Musk stage. I mean, you're not the richest guy in the world. You got like ten kids. You can only take care of so many. 00:50:17:02 - 00:50:19:04 GUEST: TIM DUFFY So yeah, you can't rename all your kids. 00:50:19:04 - 00:50:31:03 HOST: STEVE BERKOWITZ Ex Exactly So I think that's a great analogy as each, each concept is, is a little baby and then it grows up and you got to let some of them go at some point. I think that's that's a great analogy. 00:50:31:08 - 00:50:35:20 GUEST: TIM DUFFY This is the law of impermanence and it's so helpful in every aspect of our lives. 00:50:35:22 - 00:50:59:01 HOST: STEVE BERKOWITZ Yeah. How do you, what, what advice would you give for somebody who's kind of nervously waiting to figure out what their role is in this kind of changing media ecosystem? That's kind of a vague question, but, you know, you and I both know if you're under 30, you're watching TikTok and YouTube and Netflix and pretty much that's it. 00:50:59:03 - 00:51:21:21 HOST: STEVE BERKOWITZ And if you are somebody who gets their work in the more legacy or traditional media, the cable networks or the broadcast, well, you know, life's going to be changing. And I think that's a big part of the problem with, you know, what's happening right now is people are watching content in a different way. We're still making content in a certain way. 00:51:21:21 - 00:51:45:01 HOST: STEVE BERKOWITZ Not as many people are going to movies with the exception of Barbie and Oppenheimer. So I think we're kind of stuck in this mode of, okay, what do I do now? What do I do now? And you're right, everything you just said is right. How do you pivot? What kind of advice would you give to somebody who's in that kind of anxious mode of, okay, well, where do I fit in? 00:51:45:03 - 00:52:15:18 GUEST: TIM DUFFY Wow, what a beautiful question. I give this advice to people all day long. So, as you know, Steve, I've pivoted. I've been teaching meditation for 15 years to my friends throughout the entertainment community. And about a year and a half ago, the demand got so great and I was saying no, far too many people that I just decided that I needed to open up my my own life to support other people. 00:52:15:18 - 00:52:44:13 GUEST: TIM DUFFY So I, I work with executives and producers and and businesses to answer this question of how do we move forward and success in the face of VUCA, Volatility, uncertainty, complexity, ambiguity. So the first thing we do is we acknowledge VUCA. We don't know what is to come. 00:52:44:15 - 00:53:22:07 GUEST: TIM DUFFY We step back into awareness and we recognize let's talk about an individual, right? So we'll call this individual Bob. Bob is a show runner who's been extremely successful for 15 years. He's worked on many shows and he's not had a job for a year and a half. Bob is an expert in storytelling, but Bob is relying on external forces to validate his expertise. 00:53:22:09 - 00:53:53:20 GUEST: TIM DUFFY He's saying, I'm going to wait for those forces to signal back to me that I'm okay and that my belief in myself as being essential to the success of those external forces, big media production companies, television companies that I am essential to their success, then they will come around to me as a key element that will help them regain their success in their own worlds. 00:53:53:22 - 00:54:32:14 GUEST: TIM DUFFY Bob needs to recognize that VUCA is actually happening for them as well, and so he needs to step back and say, What is it that I'm hanging on to? What we often are hanging on to is a sense of fixed identity. We believe ourselves to be a certain thing. I am a showrunner, I am X, I am what I am a husband. 00:54:32:16 - 00:55:05:00 GUEST: TIM DUFFY I am a father. I am smart, I am, I am. Whatever it is that I've perpetuated throughout my life and felt as if I could rest in that identity. But what is that identity and where is that identity? Upon further review, we begin to understand that that identity is in our minds. It lives in the abstractions of mind. 00:55:05:02 - 00:55:37:24 GUEST: TIM DUFFY It lives in the non tangible abstraction of awareness, its thoughts, its physical feelings in awareness. It's tension, it's contraction. But yet on my LinkedIn page, it says all these things, right? Well, my LinkedIn page should be all you need to know about why you should hire me and why you should use me to solve your problems. Big Media. 00:55:38:01 - 00:56:01:16 GUEST: TIM DUFFY And we look a little deeper at our LinkedIn page and we remove our connection and our attachment to the identity of our LinkedIn page. We can start to see actually a pattern. What is that pattern? When we remove our attachment to us being a particular way, the pattern is actual skills that are useful and viable in the world. 00:56:01:16 - 00:56:41:15 GUEST: TIM DUFFY Storytelling, for instance, for Bob, is not what's going away. Stories will forever be what makes us human. There will always be demand for stories, and arguably there is more of a demand than ever for story. It's just that we are attached to the old delivery systems. So when I step back in my LinkedIn identity and I go, okay, maybe that my stories and my belief that my stories are valuable to Netflix or Amazon or to, you know, CBS or whatever, maybe I step back from that and go, Well, what is living underneath that? 00:56:41:15 - 00:57:06:14 GUEST: TIM DUFFY I'm a fucking Ph.D. in storytelling, right? And then I start thinking, Well, what else is in my resume? Well, I've always wanted to work with kids or I've always wanted to work in the wellness industry, or I've always wanted to work in. I'm obsessed with a guy. What is going on in the world, Right? A growth industry, by the way. 00:57:06:16 - 00:57:33:16 GUEST: TIM DUFFY And then we start to ask the question, what? I have this kind of life earned PhD in storytelling. What if I just disentangled it from the delivery systems with which I've grown attached to which I've grown attached? And I ask the question, are there other delivery systems that will allow me to use these skills in ways that people and businesses will benefit? 00:57:33:18 - 00:58:01:04 GUEST: TIM DUFFY And the answer is hell yes, there are. In fact, there's more opportunity than ever for people like us. We've been telling stories our whole lives. The only obstacle towards our ability to do so is our attachment to our own identity. Our ego. We have to let go, drop back into awareness and reposition ourselves from the perspective of, Oh, I actually have a choice. 00:58:01:06 - 00:58:51:04 GUEST: TIM DUFFY And in fact it's infinite. But I do not have choice if I believe myself to be this label in this world. And I can only exist in that as this label in this particular world dropped the labels dropped the world's reassess, and from the place of wide open space reemerge into the world and take action. Have conversations with folks, put the word out there that you're an expert storyteller to 50 brands that you're interested in working with, all of whom in today's world are likely to need some form of expert storytelling in order for their brands to evolve to meet the needs of their clients and their customers. 00:58:51:06 - 00:59:30:15 GUEST: TIM DUFFY So that is what that's the advice that I give and it's the advice I took my sales man. You know, I haven't launched three startups because because I felt so comfortable that television was going to give me everything that I needed. I disentangled myself from the belief that television was the only way, and I've reconfigured my own relationship to the skills that I have developed over time and redeployed them back out into the world by communicating with my sangha, with my community, which is much larger than it ever was. 00:59:30:17 - 00:59:41:01 GUEST: TIM DUFFY And why? Because I actually engaged and I asked questions and I said hello and hey, I need help, or Hey, can I help you? 00:59:41:03 - 01:00:06:10 HOST: STEVE BERKOWITZ Dude, that's awesome. I think that's great advice. I think that is advice that a lot of people, myself included, could use. All right. Before I let you go, I have to ask you how you're feeling about your Philadelphia Eagles coming up this season. I mean, look so close last year. Is this a Super Bowl year for the Eagles? 01:00:06:12 - 01:00:27:02 GUEST: TIM DUFFY Around the birth of my second child, I had to let go of the identity as an Eagles fan. So, like so right now I have three kids now, a three and a half year old talk about letting go. So every time I engage somebody that talks about sports, I go sports. Yay! And I don't really know what's going on in the sports world. 01:00:27:04 - 01:00:37:23 GUEST: TIM DUFFY I frankly, I barely watched any Eagles games last year. Super Bowl was great, by the way. Philadelphia had a great year last year's Super Bowl, World Series, MLS Championship. 01:00:37:23 - 01:00:41:10 HOST: STEVE BERKOWITZ That's true. I forgot to ask. Yeah, I've got to ask about the Phillies. Yeah. 01:00:41:12 - 01:01:10:03 GUEST: TIM DUFFY The only reason I know any of that is because everyone that I used to connect with about sports from Philly was talking about it on social media. My son. Right. My community. Yes. And I couldn't I couldn't I had to pay attention when folks when they got to the to the championship games. But prior to that, frankly, I was like, you know, I've got to change a diaper. 01:01:10:05 - 01:01:32:04 GUEST: TIM DUFFY Okay. I don't know what's going to happen this year, but I can't wait to connect with with more people and maybe watch more games. And but I'm not going to stay attached to it. And now come really doesn't matter to me that much. It's really just about being able to see the joy in other people's faces. I was at Disneyland the week after the Eagles lost the Super Bowl last year. 01:01:32:04 - 01:02:09:13 GUEST: TIM DUFFY Right, with my kids. My kids were on a ride and we were with a bunch of other people. They went over to California Adventure and I hadn't bought the two pass ticket or whatever. So I'm like, You guys go over there, I'm going to hang back at Disneyland and I'm just going to get quiet. So I quite literally like the week after the Eagles lost the Super Bowl and I quite literally picked a bench at the entryway to the park and I put my earbuds in and I sat down and I started to meditate because I knew they would be gone for about an hour. 01:02:09:15 - 01:02:41:22 GUEST: TIM DUFFY So I'm sitting there, the weirdo sitting on the bench with a blank look on his face, just experiencing the presence of what was happening in front of me. And what started to happen in front of me was that bastard Patrick Mahomes and a parade of celebration. Oh, wow. Oh wow. That I had no idea was about that. And down Main Street, Disney starts happening in front of my face meditating. 01:02:41:23 - 01:03:17:03 GUEST: TIM DUFFY Wow, I have an Eagles hat off, right? And you know what? And instead of you know, and I say bastard, like, obviously. But like, what I witnessed was joy everywhere around me, right? A sea of the colors of the opposition, so to speak. And the man that right. It was Patrick Mahomes. I'm talking about it. Yeah. So. And the man that won the game literally walking directly in front of me as I'm meditating and I didn't feel hate and I didn't feel angst and I didn't feel anxiety. 01:03:17:03 - 01:03:34:14 GUEST: TIM DUFFY I felt joy because I was witnessing the joy of all these other human beings. I think that's the way we should live in the sports world, you know, And I think that's the way we should live in our lives. If we can feel joy for others, then we can actually feel joy for ourselves because everything is an internal experience. 01:03:34:14 - 01:03:50:17 GUEST: TIM DUFFY So when we feel joy for ourselves or for others, what are we actually doing? We're encountering ourselves in a joyful state, right? Waking up to that reality is a game changer. And I think mindfulness meditation can help folks in that regard. 01:03:50:19 - 01:03:58:11 HOST: STEVE BERKOWITZ Yeah, I concur. All right. Last thing, tell me a little about Yum Crunch, your company that you have with your brother Mike. 01:03:58:13 - 01:04:18:24 GUEST: TIM DUFFY So Yum Crunch is a you know, we've won some Emmys for the food content that we've made over the years, nominated for nine Emmy and five James Beard Awards. We won two Emmys a couple of years back. Again, this is about the pivot, right? This is what's available to us. We looked at our skills and we're like, we have all these chef relationships. 01:04:18:24 - 01:04:42:18 GUEST: TIM DUFFY We have the ability to tell extraordinary food stories. Well, one of the frustrations that we experience with our food shows was big media wasn't giving our viewers the opportunity to eat what they see. So we created Young Crunch to solve that problem. So we work with some of the world's best chefs and influencers to create content that you can taste in. 01:04:42:18 - 01:05:23:12 GUEST: TIM DUFFY Go to Yum Crunch dot com. You can follow us on all of our socials at Yum Yum Crunch y you and Drew and see and experience the stories that we tell and have the opportunity to buy what you see. My consultancy is Tim Duffy Meditation Ecom. I specialize in science and mindfulness based peak performance for executives and producers and companies to re approach their lives from a firm foundation of being awake to the assets that they have available to themselves. 01:05:23:14 - 01:05:49:20 GUEST: TIM DUFFY Acknowledging the difficulties but not wallowing in the difficulties. Right. How do we advance forward in our lives if we're stuck in the old habits of mind, we can actually thrive when we let go of the old habits of mind, and we recognize the true potential of what we all bring to this earth to one another. So that's what I'm setting out to do with Tim Duffy, meditation Icon. 01:05:49:22 - 01:05:53:22 HOST: STEVE BERKOWITZ Tim, thank you for doing the podcast one more time. I appreciate it, brother. 01:05:53:24 - 01:05:57:10 GUEST: TIM DUFFY Thank you so much. Much Love to You have a beautiful day. 01:05:57:12 - 01:06:31:19 HOST: STEVE BERKOWITZ Before I go, I'll recommend a couple documentaries for you. Feel up sports. Give Johnny Football a watch. That's the Johnny Manziel documentary on Netflix. Remember Big Johnny, Texas A&M, huge superstar, won the Heisman, then a lot problems when he got to the NFL. Very fun, very entertaining. And another one to check out the YouTube effect. It is a comprehensive deep dive doc by Alex Winter really shows you how powerful YouTube is and will continue to be. 01:06:31:21 - 01:07:03:01 HOST: STEVE BERKOWITZ All right. That is going to do it for another episode of No Script, No problem for everybody listening. Please remember to subscribe, download and show it five stars. It's available on Apple Podcasts, Spotify, Google Podcasts, Stitcher, Amazon and tune in. You can also find it at Wycombe and I Believe podcast. Follow me on Twitter and Post News @SteveBerkowitz and on Instagram and threads @SteveMBerkowitz and also on Mastodon Spill, Facebook, Snapchat and linked and yes, seriously, TikTok coming for you. 01:07:03:03 - 01:07:16:06 HOST: STEVE BERKOWITZ You can also email me any questions. You have the No script no Problem podcast at gmail.com. If you're interested in advertising on the show, please contact Bleav.com. Thank you for listening. Until next time, I'm Steve Berkowitz for No Script. No problem.      

James Beard Award-winning food writer Mark Bittman talks about the relationship between food and critical issues like climate change, public health and social justice. “You can't fix any justice issues, environmental issues, nutritional issues without fixing food. Food is at the center of just about everything,” claims Bittman. “It's not going to happen from the top down. The push has to come from lots and lots of ordinary people. That push needs to be focused on food, but it also needs to focus on racial justice and gender equality and so on down the line,” he says. Join us for an important conversation with one of America's foremost food writers about why fixing our broken food system can help solve many other critical problems we face.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Yia Vang is a multi-nominated James Beard Award chef; the founder & head chef of Union Hmong Kitchen, and he's carved out time to compete on the Netflix show, “Iron Chef: Quest for an Iron Legend,” host the show, ”Feral” on the Outdoors Channel, host another show, “Stoked” on the Food Network, and host the excellent podcast,“Hmonglish” which focuses on the Hmong people, their culture, representation, and Asian excellence overall.Yia and Jonathan discuss all of the above, plus his ‘run & gun' approach to running a restaurant; the history of the service and sacrifices made by many Hmong people on behalf of the USA; patriotism; curiosity; football; the art of Hmong cuisine; and more.TOPICS & TIMES:Managing Restaurants, Flexibility, & Football (8:29)Current State of Food Culture in the USA (22:16)Being Anti "Fusion" (28:01)Hmong / US History (34:02)Hmong Cuisine & Hmong Clans (46:41)The Craft of Hmong Cuisine (51:46)Past, Current, & Future Projects (56:20)RELATED LINKSHmonglish PodcastUnion Hmong KitchenBlister Craft CollectiveBecome a BLISTER+ Member Hosted on Acast. See acast.com/privacy for more information.

Officials issued a day-long flood warning as Tropical Storm Hilary took aim at Southern California. The massive amount of rain led to muddy debris flows and washed-out roadsThe family of Keyiro Fuentes held a celebration of life Sunday on what would have been his 15th birthday. The teenager died earlier this month when flames tore through the town of Lahaina. Recent legislation tackles high prescription drug prices. Dr. Celine Gounder explains who could benefit and when the limits take effect.Every third Thursday of the month at the Tarrant County Courthouse in Texas, Judge Chuck Vanover dedicates his courtroom to a criminal docket of a special class of defendants: military veterans. While reoffending rates in the area can be as high as 40%, the veterans court's recidivism rate is less than 10%. CBS News' Omar Villafranca reports.Nasim Alikhani's Brooklyn restaurant Sofreh has exploded in popularity. "CBS Mornings" co-host Tony Dokoupil spoke with the James Beard Award finalist on how she realized her dream of becoming a professional chef and opening a restaurant at 59 years old.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's show:   1. Firm reviewing 34 candidates for Charleston's next police chief https://www.live5news.com/2023/08/15/firm-reviewing-34-candidates-charlestons-next-police-chief/   2. Charleston Sheriff's helicopter missing parts when it crashed, preliminary report says - https://www.postandcourier.com/news/charleston-sheriffs-helicopter-missing-parts-when-it-crashed-preliminary-report-says/article_7a48a09e-3b91-11ee-b290-0b47abf875fb.html   3. FIG's James Beard Award-winning chef to depart the Charleston restaurant after 15 years https://www.postandcourier.com/food/fig-executive-chef-leaving-charleston-restaurant/article_e229f8e4-3d0c-11ee-8c15-9769391ca8e1.html   4. Drainage tunnel soon to provide flood relief to Charleston Medical District - https://www.postandcourier.com/news/drainage-tunnel-soon-to-provide-flood-relief-to-charleston-medical-district/article_7a809262-3bad-11ee-82d4-6f389770c358.html This episode's music is by Tyler Boone (tylerboonemusic.com). The episode was produced by LMC Soundsystem.

Did you know that incarcerated individuals who participate in Chef Jimmy Hill's culinary training program have a 6% recidivism rate? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Chef Jimmy Hill, award-winning Executive Chef and instructor of the Food Tech training program at the Lakeland Correctional Facility in Coldwater, MI. Hill, who is featured in the James Beard Award – winning film, Coldwater Kitchen, describes his culinary program, garden, and compassionate leadership.Related website:  https://www.chefjimmyleehill.com 

This June, two women made James Beard Award history. Chef Sherry Pocknett is the first Indigenous woman to earn a James Beard Award (Best Chef, Northeast). And chef, food writer, and author Illyanna Maisonet is the first Puerto Rican to earn a James Beard Award. Illyanna won in the “Emerging Voice” category for her book, Diasporican: A Puerto Rican Cookbook. This hour, Rachel Sayet, an Indigenous educator and member of the Mohegan Tribe, talks with Sherry, who is a member of the Mashpee Wampanoag Tribe, about her restaurants Sly Fox Den Too, which is in Charlestown, RI., as well as the restaurant she hopes to launch in Connecticut. Sherry also describes what it felt like to win the James Beard Award. And, producer Katrice Claudio talks with Illyanna, who received her medallion during the James Beard Media Awards ceremony on June 3. Illyanna talks about culinary school, the cultural influences that make up Puerto Rican cuisine, and her approach to cooking Puerto Rican food—her way. GUESTS: Sherry Pocknett: James Beard Award-winning chef/owner of Sly Fox DenToo. She is the first Indigenous woman to win a James Beard Award. Illyanna Maisonet: James Beard Award-winning food writer. She is the first Puerto Rican woman to win a James Beard Award and the first Puerto Rican food columnist for a major newspaper in the United States, the San Francisco Chronicle. Her newsletter is on Substack and her first book is Diasporican: A Puerto Rican Cookbook. FEATURED RECIPES: PernilTostonesArroz Chino Boricua LEARN MORE: In her segment, Sherry mentioned farmer Jeremy Whipple. He's the director of Mashantucket Pequot's Meechooôk Farm, where they make what Sherry calls “the best maple syrup in all the land.” CT Public's Patrick Skahill featured the farm in a series about BIPOC farmers. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Our interns are Stacey Addo and Carol Chen. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

What if nature dictated your menu? In this episode, Manilow chats with chef Brian Jupiter about the frontier for culinary adventure. The James Beard Award semifinalist also shares the story of his bold entrance into Chicago's fine dining scene as a 22 year old. Plus, Crain's Ally Marotti reports on why Chick-fil-A is betting on the South Side's Pullman neighborhood.

If you listen to the Chicago’s Very Own Eats podcast with Kevin Powell and Michael Piff, then you probably love eating and talking about pizza too. There are few people who know more about, or have eaten more pizza than NBC Chicago food reporter and 13-time James Beard Award-winner Steve Dolinsky. Steve joins Kevin and […]

Today - Confluence Health, the largest healthcare provider in North Central Washington, is facing challenges with staffing, finances, and contract negotiations. And later - David Nichols, the James Beard Award-nominated chef and a local of Wenatchee, is set to revolutionize our local dining scene with the opening of 'Brigade'.Support the show: https://www.wenatcheeworld.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

Anya von Bremzen is a 3 time James Beard Award winner and culinary author. She emigrated to the U.S. as a child from Soviet Russia and wound up in Philadelphia. Anya tells Brent about her latest book "National Dish" and Japanese convenience store as well as the "Pizza Effect." Anya also shares a story about being puzzled by the food offerings in U.S. grocery stores as a newly arrived expat from the U.S.S.R. [Ep 245] Show Notes: National Dish: Around the World in Search of Food, History, and the Meaning of Home

We recently had the pleasure of sitting down with the founders of not one but two of America's most exciting independent media brands, each working deeply in and around food. In 2013, former media and beauty executive Kerry Diamond founded Cherry Bombe as a response to the overwhelmingly male-dominated chef and restaurant world. The publication has grown into a serious player, launching podcasts and events that rival some of the major glossies. Kyle Tibbs Jones is a cofounder and director of media at The Bitter Southerner, an iconoclastic magazine and media brand that was founded as a response to the caricatured portrayals of Southern life in mainstream media. The Bitter Southerner has won multiple James Beard Awards and, like Cherry Bombe, is a favorite read for many—including the editors of TASTE. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served.More from Cherry Bombe and The Bitter Southerner:Happy Birthday, Cherry Bombe [Forbes]The Cherry Bombe Podcast Network [official]The Global Love of Boiled Peanuts [official]Blood, Sweat, and Tears [official]