Podcasts about james beard award

On this week's episode, host Caryn Antonini is joined by guest Bill Taibe, an award-winning restaurateur and culinary legend in Westport, CT and one of a few who has put Westport on the culinary map over the last 20 years. Bill is a four time James Beard Award semifinalist for Best Chefs in America: Northeast and serves as a board member of the Westport Farmer's Market. Bill brings local ingredients and global flavors to his menus at both past and current establishments such as LeFarm, Don Memo, The Whelk, Kawa Ni Westport and Denver and his highly anticipated new concept, hi'Amba, an all day bakery, cafe and restaurant serving Mediterranean cuisine.For more information on our guest:www.kawaniwestport.comwww.hiamba.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Sanaa Abourezk is a Syrian-born chef, cookbook author, and owner of Sanaa's Gourmet Mediterranean in Sioux Falls, South Dakota. A 2023 James Beard Award finalist, Sanaa has spent more than two decades sharing the food and traditions of her Syrian heritage while championing healthy, plant-forward cooking. She has authored five cookbooks and built a thriving restaurant by staying true to her food, her values, and her community. In this episode, Sanaa shares the lessons she learned from surviving the early years of her restaurant, managing cash flow, retaining great employees, and deliberately choosing a business model that gives her both financial stability and a fulfilling life. On this episode we talk about: How Sanaa went from an agricultural engineering degree in Syria to becoming a chef and restaurant owner in South Dakota Why she refused to compromise her food by adding burgers, fries, or other items just because customers suggested them The importance of cash flow and why entrepreneurs should build more financial runway than they think they'll need How Sanaa managed every aspect of her business in the early days, from cooking and accounting to cleaning floors Why treating employees well and making them feel valued can dramatically improve retention and customer experience How she self-published cookbooks when traditional publishers told her there wasn't a market for her ideas Why Sanaa has intentionally chosen not to franchise or open additional restaurants How to design your business around the lifestyle you actually want Top 3 Takeaways Cash flow can make or break a business. Revenue and profitability aren't enough if you don't have enough cash to cover payroll, rent, insurance, supplies, and unexpected disruptions. Build enough runway to survive the slow periods before assuming your business will become cash-flow positive. Don't compromise what makes you different. Sanaa was repeatedly told to add familiar American foods to her menu, but she stayed committed to her Mediterranean concept. That consistency helped her build a loyal customer base that valued what she uniquely offered. Success doesn't have to mean constant expansion. Sanaa could have opened additional locations or franchised her restaurant, but she chose to build a profitable business that gives her employees stability, allows her to take vacations, and lets her continue doing what she loves. The best business model is the one that supports the life you want. Notable Quotes "If you think your business needs two hundred thousand dollars to build, you ask for four hundred thousand." "If you believe in something, you just stick with it." "I would never serve something I don't eat. Period. That's it." Connect with Sanaa Abourezk: Instagram: @SanaaCooks27 Cookbooks: Sanaa's five published cookbooks A Word from Our Sponsors: - The most successful business owners don't do it all themselves — they delegate. Upwork lets you build a team of highly skilled specialists for every function your business needs, so you can focus on what you do best and let experts handle the rest. Visit Upwork.com right now and post your job for free! - Go to Leesa.com for 30% OFF select mattresses (through September 13, 2026) PLUS get an extra $50 off with promo code TMM, exclusive for my listeners Learn more about your ad choices. Visit megaphone.fm/adchoices

The Slow Food movement sprang to life in 1986, when the first McDonald's in Italy was set to open at the foot of the Spanish Steps in Rome. Founder Carlo Petrini was so horrified by this fast food invasion that he began Slow Food to combat the effects of homogenization and to preserve and celebrate the flavors of regional cuisine. Now 40 years later, the grassroots movement has spread to over 160 countries with more than 70 chapters here in the U.S. On this week's show, we speak with people who are working to further Slow Food's mission to educate, inspire, and mobilize people toward good, clean, fair food. We begin with Danny Childs, author of the James Beard Award-winning book, Slow Drinks. The trained ethnobotanist and bartender shares how he creates seasonal, foraged, and fermented beverages using local ingredients. Next, we speak with members of the Slow Food USA movement who wrote The Ark of Taste: Delicious and Distinctive Foods That Define the United States. The book provides an in-depth look at some of the stories behind our country's disappearing flavors. Finally, we chat with Sarah Lohman, author of Endangered Eating: America's Vanishing Foods. Sarah recounts her adventure researching some of the rarest ingredients in the U.S. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. Slow Food founder Carlo Petrini passed away in May at the age of 76. This week's episode is dedicated to him and the amazing food revolution he brought to this world.

Acclaimed Chef and restaurateur behind one of the NY Times top Mexican restaurants and the James Beard Awards finalist, ORO by Nixta; Chef Gustavo Romero joins Dane Neal live on WGN Radio. Hear as Chef Romero shares his journey from Mexico to other great cuisines around the world and establishing the iconic Minneapolis Mexican food […]

JW Wiseman is the Co-Founder and CEO of Curious Elixirs, a booze-free adaptogenic craft cocktail brand with the mission to redefine how people drink socially. In 2015, JW woke up one morning after having 20 drinks in a single night and deciding to radically change his relationship with alcohol. He was inspired to explore his curiosity about life with less booze and started Curious Elixirs. Combined with JW's interests in herbs and adaptogens, Curious Elixirs launched as one of the first brands in America to pioneer the non-alcoholic and sober curious movement. As a fast-growing leader in the N/A space, Wiseman has been able to forge relationships with the best Michelin-starred and James Beard Award-winning restaurants, nightclubs and hospitality venues, and DTC partners in the world, serving over 10 million bottles and cans of Curious Elixirs since launch.Prior to Curious Elixirs, JW founded the Good Business marketing agency, helping companies that aim to do well and do good in the world. Primarily focused on the food and wellness industries, Good Business jumpstarted brands including Daily Harvest and Chomps. JW is also in the bar and nightlife industry, opening subterranean bar The Whiskey Brooklyn and boutique liquor store The Whiskey Shop, along with investing in Williamsburg's OUTPUT as one of NYC's premiere techno clubs. He is a creative marketer at heart working at companies JackThreads and Thrillist (the third employee). In This Conversation We Discuss:[00:00] Introduction[01:20] The night that changed everything[02:48] Deciding to start Curious Elixirs[03:57] Years of kitchen tinkering[05:10] Launching three elixirs on Kickstarter[05:46] Klaviyo[07:57] Building the Curious Cocktail Club[10:10] Intelligems[12:01] The 24-hour Kickstarter rule[14:28] Who Curious is really for[14:52] Flowium[16:01] Winning press with persistence[18:06] eFulfillment Service[20:31] Building the marketing flywheel[21:51] Why wholesale came later[24:02] The $70,000 mistake[25:21] Keeping overhead low[26:48] Naming the sober curious movement[28:05] Where to try Curious Elixirs[29:38] Final thoughtsResources:Subscribe to Honest Ecommerce on YoutubeAward-Winning Non-Alcoholic Drinks curiouselixirs.com Follow JW Wiseman linkedin.com/in/johnwwiseman Book a demo today at www.intelligems.io Get your free demo klaviyo.com/honest Lower scale costs today eFulfillmentService.com/honestBook a free lifecycle diagnosis call flowium.com If you're enjoying the show, we'd love it if you left Honest Ecommerce a review on Apple Podcasts. It makes a huge impact on the success of the podcast, and we love reading every one of your reviews!

What does a publicist actually do for a restaurant? Can PR help win a MICHELIN star or James Beard Award? Do follower counts really matter? And when everyone with an Instagram account calls themselves an influencer, who actually moves the needle?I sit down with Miami's Larry Carrino, president of Brustman Carrino Public Relations, for a candid, funny and occasionally expletive-filled look behind the curtain of hospitality PR.Larry has spent more than 30 years in the business, working with restaurants, chefs, hotels and major events, including 18 years with the South Beach Wine & Food Festival. We talk about the relationships behind great PR, earned versus paid media, influencers versus real-world influence, impossible client expectations, crisis management and why no publicist can manufacture an award your restaurant hasn't earned.We also get into Miami's obsession with imported restaurant brands, why the places that actually belong to this city deserve more attention and, naturally, why your New York friends need to stop flying to Miami just to eat at Carbone. Grab a glass of wine. Sit back. Listen in. Subscribe for more candid conversations with the chefs and hospitality leaders shaping Miami and the wider culinary world.Available on Apple Podcasts, Spotify, YouTube, Audible, or wherever you get your podcasts.Come for the PR education. Stay for the Flanigan's defense.Cheers!BrendaMessage BrendaSupport the show

Dave Cohen in for Tommy. We get some cooking and grilling tips with Chef Jean-Paul Bourgeois, director of Duck Camp Dinners and a James Beard Award winner. Are you cooking anything up today?

What if the fastest way to become a great independent operator is to go work for a chain?Al Lucas spent 21 years at Chart House, starting as a dishwasher and leaving as a vice president. He took that to Stephen Starr, then to Defined Hospitality, where Kalaya just won Outstanding Restaurant at the 2026 James Beard Awards. When a young cook asked him for career advice, Al told him to get out of independent restaurants as fast as possible.In this conversation, we get into the fundamentals most independents never get taught, how Al and his partners choose who is worth building a restaurant around, and why the room at the Beard Awards is full of operators who will be gone within a year.If you learned this business by figuring it out alone, this will show you what you missed.That's Al Lucas. To learn more about Defined Hospitality, visit definedhospitality.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

This episode of the Moms of the Lou podcast features Loryn Nalic, owner of Balkan Treat Box and Telva at the Ridge. She just won the 2026 James Beard Award for Best Chef: Midwest. Loryn discusses her journey in the restaurant industry, starting with her Bosnian husband and learning to cook Balkan cuisine. She highlights the difficulties of balancing work and motherhood, the importance of flexibility for working mothers, and the emotional rewards of celebrating achievements and milestones with her children. She also includes recommendations for dining & Balkan cuisine at some of her favorite restaurants in St. Louis!This episode is sponsored by St. Luke's Hospital. St. Luke's is a trusted partner in every phase of your family's health journey. Connect with St. Luke's Hospital on Facebook and Instagram and schedule your appointment today!Chef Loryn Nalic is the chef and co-owner of Balkan Treat Box and Telva at the Ridge in St. Louis, Missouri. What began as a bold little food truck in 2017 has grown into one of the country's most celebrated restaurants, known for its soulful, wood-fired interpretation of Balkan cuisine. In 2023, Loryn and her family expanded their vision with the opening of Telva at the Ridge, a restaurant and café inspired by the rich culinary traditions and evolving flavors of the Balkans. Loryn's culinary journey began long before Balkan Treat Box. She spent years baking bread, working in pastry, cooking, serving, and managing events at some of St. Louis' most respected restaurants. Her path took a transformative turn when she met her husband, Edo, a Bosnian refugee. Through his memories of home, Loryn discovered the cuisine and culture of the Balkans. Together, they traveled throughout the region, learning traditional techniques, tasting regional specialties, and recreating the dishes he missed most.Today, Balkan Treat Box and Telva remain true family businesses. Edo, his brother Emir, and their father Fadil work alongside Loryn every day. Together, they honor the traditions of Balkan cooking while bringing fresh perspectives and creativity to every dish, creating food that celebrates culture, craftsmanship, and community.In 2026, Chef Loryn Nalic received the James Beard Award for Best Chef: Midwest, one of the highest honors in American dining. Prior to her win, she earned four James Beard Award semifinalist nominations and one finalist nomination in the same category, reflecting years of national recognition for her culinary excellence.Her restaurants have also received numerous national and regional accolades, including:• Food & Wine – Best Bites of the Year• Bon Appétit – Top 50 Restaurants in America• St. Louis Business Journal – Best Food Truck• Feast Magazine – Best New Restaurant• St. Louis Magazine A-List – Best Food Truck• Ian Froeb's 100 Best St. Louis Restaurants – #1 Best Restaurant• St. Louis Post-Dispatch – Best New Restaurant• Sauce Magazine – Best New Restaurant and People's Choice AwardLoryn's work has been featured in The New York Times, Forbes, Travel + Leisure, The Wall Street Journal, The Drew Barrymore Show and The Splendid Table. She has served as a guest chef aboard the Windstar James Beard Cruise through the Balkans and is a sought-after speaker at culinary, hospitality, and entrepreneurship conferences. Recognized as one of America's leading voices on Balkan cuisine, Loryn combines personal storytelling with deep culinary expertise to share the traditions, history, and evolving flavors of the region with audiences around the world.We hope you enjoyed this podcast episode! To learn more about Moms of the Lou you can go to stlouismom.com or follow us on Instagram and Facebook. You can listen to the podcast on Apple Podcast and Spotify. And don't forget to rate and review so more people can tune in! This episode was produced by St. Louis Mom. It was recorded and edited by STL Bucketlist Studios in St. Louis, Missouri. 

This week, James Beard Award-winning chef Kevin Nashan opened The Clydesdale, a new tavern in Ballpark Village. Nashan talked about preparing for the restaurant's first lunch service, avoiding a “burger war” on the menu, and what he's learned from his other restaurants, Sidney Street Café and Peacemaker Lobster & Crab Co. He also shared details of his upbringing and culinary inspirations, including his time working at a Michelin-starred restaurant in Spain and what he learned from growing up near his grandfather's restaurant in Sante Fe, New Mexico.

This is a Vintage episode from 2006.You're hearing a preview of this subscriber bonus episode. Restaurant Guys' Regulars can hear the full episode, plus other commercial-free bonus episodes, at  restaurantguysregulars.buzzsprout.com .Why This Episode MattersWhy one of the world's most prized ingredients commands extraordinary prices.How truffle cultivation began challenging the romantic image of hunters searching the woods with trained dogs.Why aroma, scarcity and spectacle are as important to the allure of truffles as flavor.What happens when restaurants get their hands on thousands of dollars' worth of an ingredient that doesn't stay fresh for long.BanterMark Pascal and Francis Schott begin with a tale of New Jersey lobster justice that makes Maine's system of informal fishing rules look positively genteel. A territorial dispute involving lobster pots somehow progresses to gunfire, arson and a neighboring boat unfortunately parked in the wrong slip.Then, reports of people eating, and even cooking and driving, while asleep lead Mark to identify the true indignity: consuming thousands of calories without even getting to remember the meal.The ConversationFood writer Jane Black joins Mark and Francis after traveling through Spain to report on the changing world of truffles.The romantic picture is familiar: a hunter and his dog wandering through the woods in search of an elusive underground treasure. What Jane found instead were truffle orchards, inoculated trees and farmers trying to turn an unpredictable delicacy into a viable agricultural business.They explore why truffles became so scarce and expensive, how a former peasant food became one of dining's ultimate luxury ingredients, and why their remarkable aroma may matter more than their actual taste. Jane and the Guys also get into the sensual reputation of truffles, the theater of shaving them tableside and the questionable proliferation of truffle oil.Then come the cautionary tales: an enormously valuable white truffle purchased at a charity auction that was locked in a safe and allowed to rot, and Francis's considerably more personal horror story about a chef who received thousands of dollars' worth of beautiful fresh truffles—and immediately preserved them in oil.2026 update: At the time of this conversation, successful cultivation of the prized Italian white truffle (Tuber magnatum) remained elusive. Researchers have since documented controlled production of the species in a French orchard.Guest BioJane Black is a food journalist who covers food, culture, politics and sustainability. At the time of this interview, she was food editor at Boston Magazine and had written for publications including The New York Times, The Washington Post, BusinessWeek and Newsweek International. She later became a staff writer at The Washington Post and co-host of the James Beard Award-winning podcast Pressure Cooker.Timestamps0:00 New Jersey vigilante lobster justice4:35 Sleep eating, Ambien and forgotten calories7:20 Jane Black enters the changing world of truffles12:00 How truffles went from peasant food to luxury15:00 Why truffles smell like sex—and why aroma matters22:20 The $35,000 truffle disaster, Francis's truffle tragedy and the future of cultivationInfoJane's article on truffles“Cultivating a Mystique,” The New York Times (2006) Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

What's the difference between a wine that's lean and one that's thin? Why is asking for a "smooth" wine one of the least helpful ways to describe what you actually want? What's the fastest way to learn more about wine without feeling intimidated? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Maryse Chevriere, author of the terrific new book, How to Sound Wine Smart. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Maryse Chevriere's terrific book, How to Sound Wine Smart: An Illustrated Guide. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose three people randomly from those who contact me. Good luck!   Highlights Why does swirling completely change the personality of some wines? How can you use personal memories when describing wine? Why are wine professionals so obsessed with high-acid wines? What makes a wine lean rather than simply thin? Why does Maryse think asking for a "smooth" wine isn't enough to find the right bottle? When does Brettanomyces add character to a wine versus being a flaw? Can decanting Champagne actually improve it? How does Maryse convince lifelong Chardonnay skeptics to give the grape another chance? When does pairing red wine with fish work? Why should you drink outside your comfort zone rather than stick to familiar grapes? What's the fastest way to learn more about wine without feeling intimidated?   About Maryse Chevriere Maryse Chevriere is a writer, wine professional, and illustrator living in Boston, Massachusetts. A certified sommelier, her career in wine has spanned across New York City, San Francisco, and Boston, where she has enjoyed roles as a retail consultant, restaurant wine director, and distribution sales representative. Her witty, whimsical "drunk doodles" have been published in print and online in Bon Appétit, Food & Wine, Wine Enthusiast, and more. Her printed work has appeared in restaurants and wine bars in New York City, Washington, DC, Boston, and London. In 2016, her Instagram @FreshCutGardenHose was honored with a prestigious James Beard Award in the category of humor. In 2020, her account was nominated as a finalist for a IACP Digital Media Award. Maryse is a fervent proponent of living life glass (at least) half full and believes that learning and talking about wine should be as accessible and fun as drinking it is.     To learn more, visit https://www.nataliemaclean.com/404.

We're revisiting one of the standout conversations from the meez Podcast archive. In this episode, Josh sits down with legendary chef Wylie Dufresne for a conversation on creativity, leadership, and the tension between making great art and building a sustainable business. It's a conversation that remains just as relevant today, and one well worth bringing back for another listen.Chef Wylie Dufresne joins host Josh Sharkey for a fireside chat at the Tarrytown Estates outside New York City for the annual meez team summit.Chef Dufresne is a true pioneer and craftsman in the culinary world, having won James Beard Awards and Michelin stars, and his restaurant, wd~50, was voted one of the 50 best in the world.In this interview, Chef Wylie discusses his struggles with balancing art and commerce. He reflects that he did not regret choosing art over commerce but wishes he had worked more thoughtfully at finding a better balance.As the conversation continues, Chef Wylie touches on the importance of timing in business. He discusses how he created a new paradigm of cooking when he opened wd~50 and how he developed a culture of creativity there, emphasizing how creativity cannot be taught, but it can be planned for and hunted for.Dufresne's goal for wd~50 was to create a place where anyone interested in learning about cooking could continue to do so. With this philosophy, Dufresne created a restaurant that not only pushed culinary boundaries but also fostered a culture of learning and curiosity.Links and resources

Irene Yoo's groundbreaking book Soju Party just won a James Beard Award for teaching Americans to drink like Koreans—the rounds, the rules, the anju, all of it. It's a big topic to cover, and we get into the soju tornado, the convenience-store hangover industrial complex, and how a pop-up turned into Orion Bar, the Bushwick bar she co-owns with her husband and cocktail collaborator, Nick Dodge. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

In 2023, Chef Edgar "Dook" Chase IV made his public television debut in the WYES cooking series, "The Dooky Chase Kitchen: Leah's Legacy." Dook, the grandson of Louisiana legend Leah Chase, is now back with a brand-new PBS series called "Dook Chase: A Chef's Journey." Each episode takes viewers on a food tour of New Orleans, as Dook meets with chefs, restaurateurs, and local culinary talent. On this week's show, we sit down with Chef Dook and speak with two guests featured on his show about their chef journeys. After Dook tells us about the show and companion cookbook of the same name, we chat with Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In 2023, Chef Edgar "Dook" Chase IV made his public television debut in the WYES cooking series, "The Dooky Chase Kitchen: Leah's Legacy." Dook, the grandson of Louisiana legend Leah Chase, is now back with a brand-new PBS series called "Dook Chase: A Chef's Journey." Each episode takes viewers on a food tour of New Orleans, as Dook meets with chefs, restaurateurs, and local culinary talent. On this week's show, we sit down with Chef Dook and speak with two guests featured on his show about their chef journeys. After Dook tells us about the show and companion cookbook of the same name, we chat with Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

How can a hospitality disaster completely change your approach to wine and service? When do wine tasting notes become so over-the-top that they stop meaning anything? What makes natural wine like an unfiltered snapshot of a single moment? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Maryse Chevriere, author of the new book How to Sound Wine Smart. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Maryse Chevriere's terrific book, How to Sound Wine Smart: An Illustrated Guide. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose three people randomly from those who contact me. Good luck!   Highlights What was Maryse's most mortifying moment while working as a sommelier? Does wine education need more humour and plain language? What finally convinced Maryse to move from food writing into the wine world? How did working a harvest in Alsace shape the way Maryse thinks about natural wine? Why is working in a wine shop as much about listening as it is about recommending? Why are underdog grapes like Riesling and Chenin Blanc some of Maryse's favourites? How did a wine bar bathroom wallpaper eventually lead to Maryse's book deal? Why does Maryse describe a "loud" wine as one of her favourite tasting terms? What inspired the name Fresh Cut Garden Hose, and why has it become such a perfect fit for her illustrations? Why does Maryse think "sweet" is one of the most misunderstood words in wine? Why have tasting notes become so over-the-top?   About Maryse Chevriere Maryse Chevriere is a writer, wine professional, and illustrator living in Boston, Massachusetts. A certified sommelier, her career in wine has spanned across New York City, San Francisco, and Boston, where she has enjoyed roles as a retail consultant, restaurant wine director, and distribution sales representative. Her witty, whimsical "drunk doodles" have been published in print and online in Bon Appétit, Food & Wine, Wine Enthusiast, and more. Her printed work has appeared in restaurants and wine bars in New York City, Washington, DC, Boston, and London. In 2016, her Instagram @FreshCutGardenHose was honored with a prestigious James Beard Award in the category of humor. In 2020, her account was nominated as a finalist for a IACP Digital Media Award. Maryse is a fervent proponent of living life glass (at least) half full and believes that learning and talking about wine should be as accessible and fun as drinking it is.       To learn more, visit https://www.nataliemaclean.com/403.

Not too long ago, the idea of a truly great cocktail coming out of a can seemed like a contradiction in terms, but this week's guest has been on a mission to change that. We are joined by Neal Cohen, Co-Founder and Chief Brand Officer of Atlanta-based Tip Top Proper Cocktails. Before launching the brand in 2018 with childhood friend Yoni Reisman, Neal spent years in radio and as Marketing Director for Superfly, producing large-scale events like Bonnaroo and Outside Lands, where he noticed something was missing from the market: bar-quality classic cocktails you could actually enjoy at a concert, a tailgate, or on your own couch. So tune in as Neal shares how they enlisted eight-time James Beard Award nominee Miles Macquarrie (Kimball House) to develop the recipes, how a background in music and brand-building shaped the company, and what it takes to pioneer an entire category. In addition, we discuss the growing lineup of Tip Top classics, from the Old Fashioned and Negroni to the Paper Plane and Penicillin, and where the prepared cocktail space is headed next. Get your free samples:  https:perfectpuree.com/bal  ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender Bartender at Large: https://www.tiktok.com/@bartenderatlarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Not too long ago, the idea of a truly great cocktail coming out of a can seemed like a contradiction in terms, but this week's guest has been on a mission to change that. We are joined by Neal Cohen, Co-Founder and Chief Brand Officer of Atlanta-based Tip Top Proper Cocktails. Before launching the brand in 2018 with childhood friend Yoni Reisman, Neal spent years in radio and as Marketing Director for Superfly, producing large-scale events like Bonnaroo and Outside Lands, where he noticed something was missing from the market: bar-quality classic cocktails you could actually enjoy at a concert, a tailgate, or on your own couch. So tune in as Neal shares how they enlisted eight-time James Beard Award nominee Miles Macquarrie (Kimball House) to develop the recipes, how a background in music and brand-building shaped the company, and what it takes to pioneer an entire category. In addition, we discuss the growing lineup of Tip Top classics, from the Old Fashioned and Negroni to the Paper Plane and Penicillin, and where the prepared cocktail space is headed next. Get your free samples:  https:perfectpuree.com/bal  ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender Bartender at Large: https://www.tiktok.com/@bartenderatlarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Maria Whelan is an agent at Mushens Entertainment, in London. Prior to that, for more than 8 years she worked as an assistant and agent at InkWell Management in New York. She began her career in publishing as a Foreign Rights Assistant at Janklow & Nesbit in New York. Maria graduated from University College Dublin with a BA in English and Drama, then obtained her Master's in Literature and Modernity from the University of Edinburgh. Maria represents both fiction and nonfiction writers, including USA TODAY bestsellers, a Lammy Finalist, a Discoveries Women's Prize shortlist winner, a PEN/Robert W. Bingham Finalist, a Simon & Schuster Books Like Us first novel winner, NPR's Best Books of The Year authors, a James Beard Award winner, Barnes & Noble picks authors, and MacDowell Fellows.  Maria joins Barbara DeMarco-Barrett to talk about how she finds her clients, query letters, hands on agenting, comparison titles, submitting to editors, ageism in publishing, the difference in agents in NY vs the UK, selling memoirs, and more. For more information on Writers on Writing and to become a supporter, visit our Patreon page. For a one-time donation, visit Ko-fi. You can help out the show and indie bookstores by buying books at our bookstore on bookshop.org. It's stocked with titles by our guest authors, as well as our personal favorites. And on Spotify, you'll find an album's worth of typewriter music like what you hear on the show. It's perfect for writing. Look for the artist, Just My Type. You can find hundreds of past interviews on our website. (Recorded on 7, 2026) Host: Barbara DeMarco-Barrett Host: Marrie Stone Music: Travis Barrett (Stream his music on Spotify, Apple Music, Etc.)  

This is a special compilation devoted to reinvention: how to shed an identity that no longer fits, decide on a new chapter, navigate uncertainty, and commit to what's next.This episode is brought to you by:Shopify global commerce platform, providing tools to start, grow, market, and manage a retail businessMomentous high-quality creatine for cognitive and muscular supportIn this episode: Matthew McConaughey explains why he stopped making romantic comedies, turned down $15 million, and waited nearly two years for Hollywood to see him differently.Steve Young talks about losing the identity that had defined him and the advice another legendary quarterback gave him.Lori Gottlieb explains how listening to a quiet inner voice led her from Hollywood to medicine, then to journalism, and finally to psychotherapy.Suleika Jaouad describes rebuilding her life after cancer when going back to her old life was no longer possible.Samin Nosrat on walking away from a wildly successful food business that was making her miserable, and making room for the writing career that ultimately became Salt, Fat, Acid, Heat.Martine Rothblatt tells the remarkable story of teaching herself biology and starting a pharmaceutical company to save her daughter's life.Finally, Debbie Millman gives you a simple exercise for imagining—and creating—the life you truly want.Timestamps:00:00 Intro from Tim01:43 Matthew McConaughey14:35 Steve Young17:16 Lori Gottlieb24:38 Suleika Jaouad36:47 Samin Nosrat45:04 Martine Rothblatt56:51 Debbie MillmanShort bios: Matthew McConaughey is an Academy Award-winning actor—whose career spans 40+ feature films—a cofounder of the Just Keep Livin' foundation, and the bestselling author of Greenlights.Steve Young is a Pro Football Hall of Fame quarterback, Super Bowl MVP, and co-founder and chairman of private-equity firm HGGC.Lori Gottlieb is a psychotherapist, the New York Times “Ask the Therapist” advice columnist, and the bestselling author of Maybe You Should Talk to Someone.Suleika Jaouad is an Emmy Award-winning journalist, artist, and bestselling author of Between Two Kingdoms and The Book of Alchemy.Samin Nosrat is the James Beard Award–winning author of the New York Times bestseller Salt, Fat, Acid, Heat—also the title of her acclaimed Netflix series.Dr. Martine Rothblatt is the founder, chairperson, and CEO of United Therapeutics—a biotechnology company she started to save the life of one of her daughters—and a pioneer of satellite radio.Debbie Millman is one of the most influential designers working today, according to Graphic Design USA, an author, an educator, and the host of the pioneering podcast Design Matters, now celebrating its 21st year.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Back to school calls for something sweet, so we're revisiting our episode with Milk Bar founder, “MasterChef” judge, Bake Club proprietor, and James Beard Award-winning chef Christina Tosi, who sat down with creative producer Marie Cecile Anderson to share her list of the best bakeries in Nashville, from great sourdough to the perfect neighborhood fritter pop-up. Check out our Overlook Map of all the bakeries mentioned in this episode here. Learn more about the sponsors of this Aug. 12th episode: Hoffmann Brothers VOTE FOR US in the Nashville Scene's Best of Nashville 2026 Awards! Get more from City Cast Nashville when you become a City Cast Nashville Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm/nashville Want some more City Cast Nashville news? Then make sure to sign up for our City Cast Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

Francis Ford Coppola Winery is looking for its next great pizza-and-wine pairing—and Razza's Dan Richer is one of the people you'll have to impress. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Richer to talk about the fifth annual Perfect Your Pizza competition, what he'll be looking for as a returning judge and what it takes to make a pizza-and-wine pairing stand out. Professional pizza makers and home bakers can enter through Sept. 30 for a chance to win prizes, including a grand prize package valued at up to $10,000. REGISTER HERE: https://www.francisfordcoppolawinery.com/perfect-your-pizza/ But we're not getting Dan Richer on PEEL and only talking about a competition. The six-time James Beard Award nominee and chef and co-owner of Razza, named North America's best pizzeria by 50 Top Pizza in 2024, goes deeper into the philosophy that has made him one of the country's most respected pizzaioli. Richer talks ingredient quality, portion control, simplicity, consistency and why pizza makers should develop their own identity instead of chasing trends. He also digs into the challenge of building a great restaurant team, why your simplest pizza might be the most important one on the menu and how decades in the business have only made him more curious about what he still has left to learn. Think you've got a $10,000 pizza? Enter the Perfect Your Pizza competition—and listen in for some advice from one of the guys who'll be judging it.

One sentence from Marcus Aurelius made Tom Junod circle it three times, star it, and dog-ear the page. In this episode, Ryan talks with the acclaimed writer about reading Meditations for the first time, why Marcus still feels so modern, and the line he can't stop thinking about.Tom Junod is senior writer for ESPN, where his work has won an Emmy and the Dan Jenkins Medal for Excellence in Sportswriting. He is a two-time winner of the National Magazine Award for Feature Writing, and a winner of the James Beard Award for essay writing. Previously he was a staff writer at GQ and Esquire. The film A Beautiful Day in the Neighborhood was based on his article in Esquire. Grab signed copies of In the Days of My Youth I Was Told What It Means to Be a Man by Tom Junod at The Painted Porch | https://www.thepaintedporch.com/Follow Tom on Instagram | @tom_junod

Why This Episode MattersWhat local sourcing looked like before restaurants had reliable farm-to-kitchen distribution.Why supporting local agriculture is an economic commitment not merely a menu description.How “farm-to-table” became vulnerable to greenwashing and what genuine sourcing requires.Why whole-animal butchery, preservation and culinary craft are increasingly difficult to sustain under modern restaurant economics.Why “sustainable seafood” may be too simple and how ocean warming, acidification, habitat loss shape the larger story of what reaches the plate. The BanterMark Pascal and Francis Schott return from Tales of the Cocktail with lessons in hospitality...and staffing. They share Ti Martin's story about transforming a frazzled guest's evening with one perfectly timed gin and tonic, then recap what happened when their New Orleans beefsteak produced an unexpected third shift for the hosts. Thirty-four years into the restaurant business, apparently there are still new ways to discover that you need two more employees.The ConversationBaltimore chef and restaurateur Spike Gjerde joins The Restaurant Guys for a candid discussion about what it actually takes to build a regional food system.Spike, Mark and Francis compare the early days of sourcing local ingredients, when chefs drove to farmers markets or directly from farm to farm because restaurant distribution simply did not exist. Spike explains why Woodberry Kitchen pushed the idea much further, even excluding ingredients such as lemons so more of the restaurant's purchasing dollars could remain with Mid-Atlantic growers.They explore large-scale preservation, farm-to-table greenwashing and the tension between environmental responsibility and economic survival. Spike also reflects on Parts & Labor, his restaurant and butcher-shop experiment designed around whole-animal butchery and the stubborn reality that nearly everyone still wanted rib eye and tenderloin.The conversation turns to the rising cost of skilled labor, the loss of culinary craft and the pressure pushing restaurants toward standardized, premade food. Spike explains how his newer restaurants broaden Woodberry's original mission by applying local agricultural relationships to the cuisines of Provence, Spain and the Levant.Finally, they challenge the language of “sustainable seafood,” discuss the ecological importance of Chesapeake menhaden and revisit Shoofly, Spike's premium diner concept that may simply have arrived before diners were ready for a $24 omelet.Guest BioSpike Gjerde is a Baltimore chef and restaurateur best known for Woodberry Kitchen and his decades-long commitment to strengthening regional food systems. He received the 2015 James Beard Award for Best Chef: Mid-Atlantic.Timestamps00:00 Tales of the Cocktail, live shows and a lesson in hospitality07:40 Spike Gjerde and the early days of local sourcing14:25 Why local food became an economic mission20:05 Farm-to-table greenwashing and the future of regional food systems27:15 Whole-animal butchery and the Parts & Labor experiment31:10 Rising labor costs and the disappearance of culinary craft35:40 The Ecco Project: expanding the mission beyond farm-to-table40:10 Sustainable seafood—and a diner concept that may have arrived too early47:35 The diner, the record-store owner and a wild New Brunswick crime story InfoSpike's PlacesWoodberry Kitchen https://www.woodberrykitchen.com/Ecco Project https://www.eccoproject.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Chilean empanadas, Greek coffee, luxe Italian desserts and Midwestern pork fritter sandwiches: that's a sampling of items offered by new restaurants that opened in the St. Louis area in July. This month's discussion of the St. Louis-area food scene delivers notes on these additions. STLPR's Jessica Rogen and Abby Llorico also weigh in on locally-based chain restaurant closures and relocations (Baileys' concepts, Salt + Smoke, Syberg's on Market and Panera) — and mount a case for St. Louis to be the next city to host the James Beard Awards.

Las Vegas has quietly become one of America’s most exciting culinary cities, and Chef Sarah Thompson is helping lead that transformation. In this episode, Sarah shares how she unexpectedly fell in love with Mexican cuisine while working at Cosme in New York, why humility became the foundation of her learning, and how Casa Playa celebrates the remarkable diversity of Mexico’s regional cooking. Beyond the food, this conversation explores creativity, mentorship, leadership, ingredient sourcing, and why great chefs remain lifelong students. Grounded in Sarah’s experiences at Casa Playa and her reflections on Las Vegas’ evolving food scene, the episode highlights regional Mexican cuisine, fresh heirloom masa, collaborative leadership, and the importance of curiosity in both cooking and innovation. What you’ll learn from Chef Sarah Thompson Why Las Vegas has become a legitimate global culinary destination. The enormous diversity of regional Mexican cuisine. Why fresh heirloom masa completely changes the dining experience. How chefs respectfully learn another culture’s cuisine. How travel fuels culinary creativity. Why mentorship matters more than hierarchy. How great kitchens develop future leaders. What innovation looks like inside a James Beard Award-winning restaurant. Why authenticity starts with curiosity rather than expertise. Lessons food innovators can borrow from restaurant chefs. Chapters 00:00 Introduction and Sarah’s background02:26 Las Vegas as a serious food city04:18 Exploring neighborhoods beyond the Strip06:09 Favorite bars and local spots in Vegas07:24 Mexican food journey and influences12:12 Concept and inspiration behind Casa Playa13:05 Iconic ingredients in Mexican cuisine14:01 Impact of travel on culinary creativity18:42 Innovative ideas and seasonal ingredients24:49 Leadership and mentorship in the kitchen27:14 Hiring qualities and team development28:45 Culinary education vs. hands-on experience29:42 Guilty pleasure and favorite foods31:30 Overrated food trends and social media influence32:30 Pantry staples and comfort foods33:05 Favorite chilies and ingredients34:13 Must-visit cities in Mexico for chefs34:43 Closing remarks and gratitude Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton Chef Jacques Pepin Social media Chef Sarah Thompson Instagram Social media Casa Playa Instagram Links mentioned in this episode Casa Playa – The Wynn SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

Christina Tosi didn't have a clear five-year plan when she graduated from college. She tried different majors, worked odd jobs, and kept searching for the thing that felt like hers. Baking became the answer she could not ignore. With relentless persistence, she went from a hostess stand to New York restaurant kitchens, proving herself one dessert at a time. That same drive eventually turned a tiny laundromat space into Milk Bar, the dessert empire known for bold flavors, nostalgic treats, and joyful care packages shipped across the country. In this episode, Christina joins Ilana to share how experimentation leads to clarity, why failure is essential to mastery, and what it really takes to build a business rooted in creativity, community, and joy. Christina Tosi is the founder and CEO of Milk Bar, the iconic dessert brand known for its bold, nostalgic treats like the Compost Cookie and cereal milk soft serve. She is a two-time James Beard Award winner and New York Times bestselling author. In this episode, Ilana and Christina will discuss: (00:00) Introduction (05:53) How Childhood Baking Sparked a Career (10:04) Testing Different Paths Until One Felt Right (17:56) The Embarrassing Failure That Fueled Her (22:04) Finding Mentors and Moving to New York (28:10) The Simple Networking Move That Opened Doors (31:17) The Cookie That Put Milk Bar on the Map (38:00) Turning Failure Into Fuel for Growth (45:04) Building Milk Bar in a Tiny Laundromat (49:47) Pushing Through Criticism, Burnout, and COVID (1:03:10) The Shift from Pastry Chef to CEO (1:08:11) Why Discomfort Can Become Your Edge (1:16:43) Betting on Yourself Before You Feel Ready Christina Tosi is the founder and CEO of Milk Bar, a nationally beloved dessert brand with locations across the U.S. She is a two-time James Beard Award winner, TED speaker, and New York Times bestselling author of seven cookbooks. Christina also created Bake Club, a free online baking community launched during COVID that continues to bring bakers together around the world. Connect with Christina: Website: christinatosi.com/  Christina's LinkedIn: linkedin.com/in/christina-tosi   Christina's Instagram: instagram.com/christinatosi/  Christina's YouTube: youtube.com/christinatosi  Resources Mentioned:Bake Club: bakeclub.com/  Leap Academy: Ready to make the LEAP in your career? There is a NEW WAY for professionals to fast-track their careers and leap to bigger opportunities.  Check out our free training today at https://bit.ly/leap--free-training

Welcome to another episode of the Cookbook Love Podcast. Today, I'm joined by Dora Ramirez. Dora Ramirez didn't set out to reinvent Mexican cuisine. She wanted to uncover the stories, ingredients, and traditions that were already there. Before we get started:  If you're a dietitian, chef, or culinary professional who wants to publish a cookbook with a traditional publishing house, I invite you to join my upcoming Grow Your Audience masterclass. You'll learn how to build an audience publishers value — without relying on social media algorithms — by creating a community, sharing your message, and testing cookbook ideas with the people who will eventually become your readers. Register for upcoming Grow Your Cookbook Audience class In today's episode, I talk with Dora about the journey behind Comida Casera: More Than 100 Vegan Recipes from Traditional to Modern Mexican Dishes, her James Beard Award-winning cookbook celebrating the indigenous roots and plant-based traditions of Mexican cuisine. Born in Ciudad Acuña, Coahuila, Mexico, Dora came to the United States to attend the Culinary Institute of America before building a career as a chef, recipe developer, food photographer, and content creator. Her cookbook grew from a desire to share a deeper story about Mexican food — one centered on history, culture, and the ingredients that have shaped the cuisine for generations. In this episode, we discuss:  How Dora transformed her personal experience and culinary background into a unique cookbook concept Why Comida Casera focuses on uncovering indigenous Mexican plant-based foundations rather than simply adapting recipes How she documented recipes and stories from indigenous cooks across Mexico The thought process behind organizing a cookbook as a journey through Mexican culinary traditions What it was like to see her nearly three-year cookbook project recognized with a James Beard Award Dora also shares her new online cookbook club, where she explores historical Mexican cookbooks and brings their recipes and stories to a new audience. Dora's story is also a reminder that a cookbook begins long before the manuscript is written. It starts with understanding your unique perspective, knowing the story you want to share, and building a community of readers who care about your work. If you're a dietitian, chef, or culinary professional who wants to publish a cookbook with a traditional publishing house, I invite you to join my upcoming Grow Your Audience masterclass. You'll learn how to build an audience publishers value — without relying on social media algorithms — by creating a community, sharing your message, and testing cookbook ideas with the people who will eventually become your readers.  Mentioned in This Episode: Register for upcoming Grow Your Cookbook Audience class Dora Ramirez  Comida Casera by Dora Ramirez  

Chef Marie Yniguez has become one of New Mexico's most recognizable chefs, earning national attention through appearances on Chopped, Diners, Drive-Ins and Dives, and recognition as a James Beard Award semifinalist. But behind the success is a reality local restaurant owners know all too well. Chef Marie joins Chris and Gabby for a heart-to-heart about her decision to close her downtown Albuquerque restaurant, My Moms, on July 31st. She shares the challenges of running a small business amid rising food costs, increasing expenses, and a changing restaurant industry. A New Mexico native, Chef Marie also reflects on how she fell in love with cooking in her mom's kitchen, the inspiration behind her authentic New Mexican comfort food, and what makes our state's cuisine so special. She also explains why this chapter isn't the end of her story. It's a candid conversation about passion, perseverance, community, and what's next for one of New Mexico's most celebrated chefs. After July 31, you can catch Chef Marie running her SRB Sangwich food truck at Marble Brewery in Albuquerque.  Thanks for listening. If you've got an idea, send it to us at chris.mckee@krqe.com or gabrielle.burkhart@krqe.com. Give us a follow on social media at @ChrisMcKeeTV and @gburkNM. Watch or listen to our prior podcasts online at KRQE.com/insiders and on our KRQE YouTube channel, or on broadcast TV every Wednesday at 10:35 p.m. MST on Fox New Mexico. 

Bestselling author and James Beard Award winner Joanne Molinaro, AKA The Korean Vegan, joins Our Hen House to discuss her new book, Korean Vegan: Homemade. She traces her journey from a health-driven plant-based diet to animal-centered veganism, and unpacks how she navigates preserving Korean culinary tradition while reshaping it around compassion. The conversation ranges from confronting cultural assumptions about meat to…

Noah Galuten—chef, James Beard Award–winning cookbook author, and YouTube food guy—joins the show to talk about his new book, Grill Time!. The conversation covers his unconventional path from UCLA theater student to LA pitmaster, the case for treating your gas grill as a weekday kitchen appliance, and a deep dive into his research trip to Hermosillo, Mexico, where he discovered that everything he thought he knew about carne asada was wrong. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we sit down with legendary Arizona Chef Janos Wilder to explore a career that has helped shape Arizona's culinary identity for more than four decades. From cooking professionally as a teenager to earning the 2000 James Beard Award for Best Chef: Southwest, Janos shares the experiences, philosophies, and relationships that have guided his remarkable journey. We dive into the lessons he learned in France, why hospitality should always make people feel welcome instead of intimidated, and how his passion for local ingredients ultimately led him to become one of the pioneers of Arizona's regional cuisine. Janos also shares the story behind Tucson becoming the first UNESCO City of Gastronomy in the United States and why preserving the region's native ingredients is about much more than food. Today, Studio Janos is the culmination of everything he's learned throughout his career. With intimate multi-course dinners centered around Southern Arizona's history, agriculture, and culture, every meal becomes an immersive experience that connects guests to the flavors and stories of the Sonoran Desert in a way few chefs can. Whether you're passionate about food, fascinated by Arizona's culinary history, or simply appreciate hearing from someone who has dedicated a lifetime to mastering their craft, this conversation is filled with wisdom, perspective, and inspiration. It's a reminder that the greatest chefs don't just cook great meals. They help tell the story of a place, preserve its traditions, and inspire future generations to build upon them.

Why are so many children picky eaters today? Is picky eating simply part of growing up, or is it a uniquely modern phenomenon? On this episode of The Hamilton Review, Dr. Bob welcomes Helen Zoe Veit, professor of history at Michigan State University and one of the nation's leading scholars of American food history. Helen specializes in the history of food in the 19th and 20th centuries and joins Dr. Bob to discuss her newest book, Picky: How American Children Became the Fussiest Eaters in History. Drawing on more than two centuries of history, Helen explains how childhood picky eating became so widespread in America and challenges many of the assumptions parents have about children's eating habits. Together, she and Dr. Bob explore the cultural shifts, parenting practices, and changing food environments that have shaped the way children eat today. They also discuss practical insights for parents looking to foster healthier relationships with food while reducing mealtime stress. Helen is also the author of Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century, a James Beard Award finalist for Reference and Scholarship. Her unique historical perspective offers fresh, thought-provoking context for one of the most common challenges families face. Whether you're a parent, healthcare professional, educator, or simply fascinated by the history of food and family life, this engaging conversation provides valuable insights into why picky eating exists, and what we can learn from its surprising past. How to contact Professor Helen Zoe Veit:   Helen Zoe Veit Official Website   How to contact Dr. Bob: Dr. Bob on YouTube: https://www.youtube.com/channel/UChztMVtPCLJkiXvv7H5tpDQ Dr. Bob on Instagram: https://www.instagram.com/drroberthamilton/ Dr. Bob on Facebook: https://www.facebook.com/bob.hamilton.1656 Dr. Bob's Seven Secrets Of The Newborn website: https://7secretsofthenewborn.com/ Dr. Bob's website: https://roberthamiltonmd.com/ Pacific Ocean Pediatrics: http://www.pacificoceanpediatrics.com/  

This week, New Orleans once again welcomes Tales of the Cocktail, an annual gathering of cocktail and spirits industry professionals. In honor of their arrival, we take a look at both a new player in the bar game and an old story about how a traditional favorite made its way into your glass. First, cocktail culture is making a notable splash throughout the African continent. We sit down with Mark Talbot Holmes, co-founder of Ajabu, a twice-yearly festival in Cape Town, South Africa, which highlights all aspects of this burgeoning business. Then, we hear from two-time James Beard Award winner Ted Genoways, author of Tequila Wars: Jose Cuervo and the Bloody Struggle for the Spirit of Mexico. Ted tells the real story behind the rise of Mexico's tequila industry – a tale that involves building railroads, a world's fair, the Mexican Revolution, and even American Prohibition. At the center of the story is Jose Cuervo, who isn't just a brand, but a real person born in Mexico's Tequila Valley in the late 19th century. His investment, innovation, and some clever maneuverings ensured the industry's survival and eventual flourishing success. Surprisingly, Ted's book is the first biography written on the legendary tequila-maker. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Ina Garten has spent a lifetime proving that joy is anything but frivolous. In this heartwarming conversation, the Barefoot Contessa shares how following curiosity instead of convention helped her build a life—and career—she never imagined. Plus, the unforgettable story of how Abby Wambach ended up playing beer pong with Ina Garten at a Taylor Swift party. - Why following what feels fun can change your life - How to quiet your inner critic and stop settling - Ina's secret to hosting a dinner party everyone will love - The surprising lesson behind her decades-long marriage About Ina:  Ina Garten has hosted her Emmy and James Beard Award winning show, Barefoot Contessa, on the Food Network since 2002 and recently launched a new interview focused series, Be My Guest, with Food Network and discovery+. She has published thirteen cookbooks, including eleven #1 New York Times bestsellers. In 2015 Ina Garten was named one of Time Magazine's 100 Most Influential People. She lives in East Hampton, New York with her husband, Jeffrey. Follow We Can Do Hard Things on:  Instagram — ⁠https://www.instagram.com/wecandohardthings⁠

Crain's residential real estate reporter Dennis Rodkin joins host Amy Guth to talk the latest local housing news, including how Chicago's high-end home sales are hot at mid-year but nothing like 2025. Plus: AI bumps power cost 60% as Chicago's grid fails to hit supply goal, Chicago's tallest rental tower lands $332 million refinancing, Midway's private-aviation facilities are getting a $100 million-plus makeover and the James Beard Awards team is seeking its next host city after more than a decade in Chicago. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Chef Evan Snyder can't slow down, which is great news for Philly. After years of pop-ups and collabs (which he's still doing a ton of) he opened Emmett in 2025, and just recently returned from a trip to the James Beard Awards. His next move: a tasting menu experience fueled by fire.  With his managing partner Julian Van Der Tak, they're opening Jean upstairs from Emmett. Evan gives us the first details on Jean, and recaps his experience at the James Beard ceremony and what the nomination means to him. Eli explains why he loves the adrenaline of a slammed dinner service, and everyone shares a round of Best Bites (with a few different stops to find freshly baked bread). (00:00) Marisa's impressive backflip (05:35) Chef Evan Snyder of Emmett, his James Beard experience (11:45) Announcing Jean, the new concept upstairs from Emmett (20:39) Best Bites: McDonald's, scallops and freshly baked bread (37:33) The Dish: summer specials and Philly events And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Listen to us on Spotify Listen to us on Apple Watch us on YouTube Connect with us on Instagram, and share your eating adventures by tagging us in your posts so we can talk about them on air.

Chloe Frechette spent nearly a decade as executive editor at Punch, the James Beard Award–winning drinks media brand, writing seriously about cocktails and the culture around them. Then she did what most drinks writers most certainly do not do: she opened a bar. Echo Lake and Undercurrent, her two-story rum destination in Williamsburg with partner Paul McGee, opened this spring—one a breezy daiquiri bar, the other an intimate den of rare and vintage spirits. In this episode, I speak with Chloe about making the jump from writing about bars to running one, the vintage rum collection that includes pre-embargo Cuban Bacardi, and so much more. Echo Lake is at 357 Grand St, Brooklyn, NY 11211 Learn more about your ad choices. Visit megaphone.fm/adchoices

What can traditional drinking rituals teach us about writing a cookbook that celebrates culture and community? Welcome to another episode of the Cookbook Love Podcast. Today I sit down with Irene Yoo, food writer, recipe developer, and co-owner of Orion Bar in Bushwick, Brooklyn. Irene shares how she translated the vibrant world of Korean hospitality into her James Beard Award-winning cookbook, Soju Party: How to Drink and Eat Like a Korean. Our conversation explores why the most impactful cookbooks do more than list ingredients. They act as visual cultural statements, honor culinary heritage, and bring people together across generations.  In this episode, you'll learn: How Irene navigated the emotions of winning a James Beard Award. Why structuring a cookbook to mirror a real-life experience, like a progressive night out, creates a deeply engaging reader journey. What the essential pillars of Korean drinking culture, from table-side bomb shots to the non-negotiable rule of Anju, teach us about hospitality and sharing meals and drinks. How collaborating with family members on recipes, book design, and illustrations can turn a standard recipe book into a treasured work of art. Whether you're dreaming of writing your first cookbook or looking for creative ways to structure your culinary manuscript, this conversation will inspire you to think beyond the plate. Every dish has a cultural heartbeat, and those rituals are often what readers treasure long after the final round is poured. Ready to turn your cookbook idea into a concept publishers will notice? Download our Cookbook Concept Map and discover how to shape your expertise, recipes, and stories into a compelling cookbook concept.

Loryn Nalic, chef and co-owner of Balkan Treat Box in St. Louis brought home the Best Chef: Midwest honor at the 2026 James Beard Awards. This recognition marks the first time in nearly a decade that a St. Louis-area chef has won one of the U.S. culinary world's highest honors. Nalic reflects on the achievement, what it's taken to get to this point, the importance of preserving cultural traditions, and balancing creativity and innovation in cooking.

Today's guest will join the Restaurant Unstoppable Network for a live Q+A on August 3rd, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Molly Irani is the cofounder and chief culture officer of the James Beard Award-winning Chai Pani Restaurant Group in Asheville, North Carolina. She has helped shape the company's celebrated hospitality, community-minded culture, and people-first management style. Molly is also the author of Service Ready: A Story of Love, Restaurants, and the Power of Hospitality, and she lives in Asheville with her husband and business partner, Meherwan Irani. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - https://www.hermetic.ai/ Hermetic.ai Private event leads die in inboxes every day. Mia fixes that. She's an AI agent that responds within seconds, handles the back-and-forth, and fills your event calendar — automatically. Fully integrated in under 10 minutes. Head to hermetic.ai and put her to work. - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Today's guest recommends:  Toast Restaurant 365 Guest contact info:  Website: https://www.chaipanirestaurantgroup.com/ Thanks for listening! Rate the podcast, subscribe, and share! 

Forget the hot dogs and apple pie. Wesley has one thing on his mind this Fourth of July — potato salad! The moment has stirred up some really strong feelings for this classic summer staple and how it lives up to the country's ideals of what it is and could be. Wesley takes to the streets of New York City and back to The Times's Cooking Kitchen to test out his theory against his family's recipe for potato salad. Is it the beacon of hope and possibility that he thinks it is? Along the way, he's joined by a two-time James Beard Award winner and food historian, Jessica B. Harris, to answer this essential question: Does potato salad belong on the Mount Rushmore of national dishes? Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel immediate: sommelier and wine communicator Amanda McCrossin, Master Sommelier and restaurateur Bobby Stuckey, and chef, author and television host Andrew Zimmern.Why You Should ListenAmanda McCrossinWhy wine should feel fun and accessible—not like knowledge you had to inherit.The case for putting ice in wine, trusting your own taste and keeping “wine-tainment” accurate.Bobby StuckeyWhy strong restaurant culture still depends on standards, systems and “constant, gentle pressure.”How growing a restaurant group can create meaningful opportunities for the people who helped build it.Andrew ZimmernWhat convinced him to enter the competition-show world with Food Network's Pitmasters.How regional barbecue is evolving through Japanese, South Asian and other cultural influences.Why great barbecue depends on balance, excellent meat and precise doneness—and why live-fire cooking is not automatically barbecue.The GuestsAmanda McCrossinAmanda McCrossin is a certified sommelier, wine personality and creator of SommVivant, where she makes wine approachable across Instagram, TikTok and YouTube. A former sommelier and wine director at PRESS Restaurant in Napa Valley, she now hosts the Wine Access Unfiltered Podcast, contributes to Wine Enthusiast and speaks at major food and wine events around the world. Amanda's sitehttps://www.amandamccrossin.com/Bobby StuckeyBobby Stuckey is a Master Sommelier and founder and partner of Frasca Hospitality Group. After working at The Little Nell and The French Laundry, he co-founded Frasca Food and Wine in Boulder, inspired by the hospitality and cuisine of Friuli-Venezia Giulia.The group also includes Tavernetta, Sunday Vinyl, Pizzeria Alberico, Osteria Alberico and Tavernetta Vail. Stuckey is also a winemaker, cookbook author and longtime advocate for independent restaurants and hospitality professionals.Frasca Hospitality Grouphttps://www.frascahospitalitygroup.com/team-member/bobby-stuckey/Andrew ZimmernAndrew Zimmern is an Emmy- and James Beard Award-winning television host, chef, writer, teacher and producer best known for the Bizarre Foods franchise. He is also the host and head judge of Food Network's Pitmasters, a competition in which teams manage fire, fatigue and continuous barbecue challenges over an extended cook. His other projects include Wild Game Kitchen, books, culinary travel experiences and media companies Food Works and Intuitive Content. Andrew's sitehttps://andrewzimmern.com/Timestamps0:00 The small restaurant world—and the second round of conversations from Aspen2:10 Amanda McCrossin: Making wine less intimidating and more fun10:30 Ice in wine, personal taste and the controversy of la piscine15:30 The ten-year road to becoming an “overnight” wine-media success22:30 Bobby Stuckey: Building destination restaurants outside major dining capitals29:30 Growth, restaurant culture and the systems behind great hospitality37:00 Andrew Zimmern on Pitmasters, open-fire cooking and luxury ice fishing44:30 Regional barbecue, global influences and what separates great from merely good56:30 Andrew discovers the unofficial appetizer hiding at the end of the skewerIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Fried chicken ranks among the top five most popular foods in the U.S., beating out apple pie and even outranking hot dogs. This coming Monday is National Fried Chicken Day, dedicated to all things chicken. In this encore presentation, we revisit a conversation with Adrian Miller, the “Soul Food Scholar” and author of the James Beard Award-winning book “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.” He shares his insights into the history of fried chicken, where it got its start, the stigma associated with it and the ways the crispy and crunchy dish is celebrated today.

Recorded live at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott sit down with four influential voices shaping American food and hospitality. Food & Wine Editor in Chief Hunter Lewis and chefs Claudette Zepeda, Cassidee Dabney, and Melissa Perello.Why You Should ListenHunter LewisWhy the Aspen Classic feels like “adult food and wine summer camp” and still makes even celebrated chefs bring their A game.How live events and genuine human connection offer something algorithms and AI cannot replicate.Claudette ZepedaHow growing up between Tijuana and San Diego shaped her expansive understanding of Mexican cuisine, migration, and cultural identity.Why authenticity is personal and how Cooking the Borderlands preserves the recipes and stories that might otherwise disappear.Cassidee DabneyHow Appalachian cooks transform seasonal necessity, preservation, and humble ingredients into deeply expressive cuisine.Why the future of luxury dining may be less about spectacle and more about thoughtful food, analog experiences, and being genuinely cared for.Melissa PerelloHow Frances and Octavia became enduring San Francisco neighborhood restaurants by building committed teams and lasting community relationships.Why restaurant longevity depends on consistency, evolution, and doing excellent work long after the opening-night attention has moved elsewhere.The GuestsHunter LewisHunter Lewis has served as Editor in Chief of Food & Wine since 2017. A former professional cook, he previously held senior editorial roles at Cooking Light, Southern Living, Bon Appétit, and Saveur. Under his leadership, Food & Wine has received honors from the James Beard Foundation, the IACP, and the American Society of Magazine Editors.Food & Wine https://www.foodandwine.com/Claudette ZepedaClaudette Zepeda is a San Diego–based chef, writer, television personality, and founder of Chispa Hospitality. Her cooking explores regional Mexican food and the cultural exchange found along the U.S.–Mexico border.Her debut cookbook, Cooking the Borderlands: Spice and Smoke Between Mexico and the States, combines personal stories with more than 100 recipes reflecting the intertwined communities and culinary traditions of the borderlands. Cassidee DabneyCassidee Dabney is Executive Chef of The Barn at Blackberry Farm in Walland, Tennessee. She joined Blackberry Farm in 2010 and became executive chef of The Barn in 2015.Her multicourse menus express Blackberry Farm's seasonal Foothills Cuisine, drawing from Appalachian traditions, the property's gardens, and regional farms. The Barn has received James Beard Awards for Outstanding Wine Program and Outstanding Service. Blackberry Farm, Walland, TNhttps://www.blackberryfarm.com/ Melissa PerelloMelissa Perello is the chef-owner of Frances and Octavia in San Francisco. A Culinary Institute of America graduate and former Food & Wine Best New Chef, she is known for seasonal California cooking that combines fine-dining technique with the warmth and accessibility of a neighborhood restaurant.Frances offers a rotating, ingredient-driven menu in a relaxed neighborhood setting, while sister restaurant Octavia presents Perello's modern California sensibility on a larger scale. Frances Restaurant, San Francisco, CAhttps://www.frances-sf.com/Timestamps1:00 Hunter Lewis: Why Aspen makes the food world bring its A game4:00 Live events, human connection, and what AI cannot replicate8:00 Claudette Zepeda: The multicultural food of Tijuana and the borderlands16:00 Preserving family recipes, defining authenticity, and cooking under pressure27:30 Cassidee Dabney: What defines Appalachian cuisine35:30 The future of luxury hospitality and making home cooking luxurious42:30 Melissa Perello: Building Frances and Octavia for the long haul51:30 Restaurant community, staff longevity, and the next chapter in San FranciscoIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

George Mahe is back from the James Beard Awards- h4 full 1078 Fri, 26 Jun 2026 21:34:05 +0000 k22PbJyUgE8jotrLFhg2RP9PdUGXjoN4 comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government George Mahe is back from the James Beard Awards- h4 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government https://player.amperwavepodcasting.com?feed

Chef JJ Johnson is a James Beard Award-winning chef, author, entrepreneur, and founder of Field Trip, a fast-casual restaurant concept built around globally inspired rice bowls. With locations across New York City, Atlantis Paradise Island in the Bahamas, and a new location opening in JFK Airport, JJ has successfully combined culinary excellence with business innovation. In this episode, he shares the realities of restaurant entrepreneurship, raising capital, managing cash flow, scaling a food brand, and navigating the challenges of running a business in a highly competitive industry. On this episode we talk about: How JJ Johnson turned a passion for cooking into a successful restaurant brand Why Field Trip was born from a capital constraint rather than the original business plan The hidden financial realities of opening and operating a restaurant Managing cash flow, labor costs, food inflation, and profitability Building customer loyalty, retaining guests, and expanding through licensing opportunities Top 3 Takeaways Capital constraints can spark innovation. Field Trip wasn't JJ's original vision, but adapting to the resources available led to a scalable concept that ultimately succeeded. Entrepreneurship requires mastering skills far beyond your craft. Running a restaurant means understanding accounting, payroll, insurance, cash flow, operations, and marketing—not just making great food. Cash flow is king. A restaurant can have a great concept and strong demand but still struggle if cash isn't managed carefully enough to survive growth and operational challenges. Notable Quotes "If I really work this hard for this guy, what happens if I work really hard for myself?" "A lot of restaurants don't close because they're bad concepts—they close because they don't have enough money to survive long enough to grow." "You're the founder of the business. You have to jump in where it's needed and rock and roll." Connect with Chef JJ Johnson: Instagram: https://www.instagram.com/chefjj Website: https://www.chefjj.co Field Trip: https://www.fieldtripnyc.com Clio TV: Just Eats with Chef JJ A Word from Our Sponsors: Today's episode is brought to you by our incredible sponsors. Their support allows us to continue bringing you conversations with entrepreneurs, creators, and industry leaders who are building remarkable businesses. Be sure to check out the sponsors featured in this episode and let them know you heard about them on the Travis Makes Money Podcast! - Are you ready to start your own creatorjourney and make it big? Visitwww.fanvue.com today and launch yourcareer! - To learn more about Mode Mobile and its investor community, go to https://invest.modemobile.com/travismakesmoney -Travis Makes Money is made possible by High Level – the All-In-One Sales & Marketing Platform built for agencies, by an agency.Capture leads, nurture them, and close more deals—all from one powerful platform.Get an extended free trial at gohighlevel.com/travis Learn more about your ad choices. Visit megaphone.fm/adchoices

Some fathers show us who to become. Others show us who not to become.In this Father's Day weekend episode, Ryan looks at two very different examples of fatherhood. First, he reflects on Marcus Aurelius and the extraordinary influence of Antoninus Pius, the adopted father who taught him compassion, humility, discipline, responsibility, and how to hold power without being changed by it.Then Ryan talks with Tom Junod about the harder side of inheritance: what it means to love a father who caused pain, kept secrets, inspired fear, and still shaped the man his son became. Tom's new book, In the Days of My Youth I Was Told What It Means to Be a Man, is about masculinity, moral injury, family secrets, and the lifelong work of deciding which parts of your father you carry forward and which parts you refuse to repeat.Tom Junod is senior writer for ESPN, where his work has won an Emmy and the Dan Jenkins Medal for Excellence in Sportswriting. He is a two-time winner of the National Magazine Award for Feature Writing, and a winner of the James Beard Award for essay writing. Previously he was a staff writer at GQ and Esquire. The film A Beautiful Day in the Neighborhood was based on his article in Esquire. Follow Tom on Instagram | @tom_junod

In this episode, John is joined by the insightful Simon Moya Smith and Julie Francella as they delve into the powerful intersection of Indigenous culture and contemporary issues. They reflect on their recent participation in the James Beard Awards in Chicago, highlighting the significance of Indigenous foodways and the importance of storytelling in creating spaces that honor Native traditions. Simon and Julie share their experiences of moderating discussions on sovereignty, environmental justice, and the reclamation of Indigenous narratives, emphasizing the need for recognition and respect for Indigenous rights. The conversation also touches on the ongoing struggles against colonization, the complexities of citizenship, and the fight for land rights. As listeners call in, Simon and Julie offer insights into the resilience of Indigenous communities and the urgent need for broader awareness of their histories and struggles.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.