Podcasts about james beard award

Betsy Andrews is a James Beard Award–winning journalist who edited at Saveur magazine during some of its most fruitful years. She's been traveling the Central California coast and staying there with family since childhood, and these travels are the topic of the terrific book she coauthored with the chef Scott Clark. Coastal: 130 Recipes from a California Road Trip is a wonderful read, and we talk about how Betsy turned road-tripping into such a colorful book. We also dig into Betsy's journalism career, reviewing restaurants for the New York Times, and her work at Saveur.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: A very special salad, Primis Imports is selling incredible Greek products, Momofuku Soy & Scallion Noodles leads to many possibilities. Also: Non-alcoholic sparkling cider from Rose Hill Farm, The Last Bimbo of the Apocalypse playing off-Broadway is a riot, and Nice Cans is a new tinned fish of the moment.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Check out more episodes:This Is TASTE 323: We ❤️ Saveur with Dorothy KalinsThis Is TASTE 324: We ❤️ Saveur with Colman AndrewsThis Is TASTE 325: We ❤️ Saveur with Kat Craddock See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kamau Bell has a long and impressive resume, including hosting seven seasons of the CNN docuseries United Shades of America, winning a Peabody Award for We Need to Talk About Cosby, and winning the third season of Celebrity Jeopardy, and he’s about to take off on his “Who’s With Me” standup tour. Kamau wore a T-shirt on TV that read, “Not All Macaroni and Cheeses are Created Equal,” a political message and “insider Black conversation” that he explains to host Rachel Belle. We’ll also learn the true history of mac & cheese in America, a narrative that took 200 years to uncover, with James Beard Award-winning food historian Michael W. Twitty and Gayle Jessup White, a descendant of both Thomas Jefferson and James Hemmings, the enslaved head chef of Jefferson’s Monticello kitchen. Kamau tells host Rachel Belle about his experience traveling to Kenya with Anthony Bourdain, where his unadventurous eating tendencies were seriously challenged, and of course he shares his last meal. Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season 2 out now! Sign up for Rachel’s new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

This is a Vintage Selection from 2008The BanterThe Guys discuss an issue that persists today, the rising price of food. Hear what little has changed since 2008.The ConversationThe Restaurant Guys host food anthropologist Andrew Zimmern for a second time to hear about his travels and love of Bizarre Foods. Two of his favorites are pork roll and yak penis (no, we're not kidding!).The Inside TrackThe Guys catch up with  Andrew Zimmern and chat about his show's meteoric rise.“ Well, let's just, let's just call a spade a spade. The two of you are the most prescient, knowledgeable food industry insiders in a global sense. And the minute that you took the golden scepter and knocked me over the head with it, the show took off. So let's just be honest and share the credit where it's due,” Andrew Zimmern on The Restaurant Guys Podcast 2008BioAndrew Zimmern is a chef, food writer, radio show host, author, and host of award-winning television series Bizarre Food franchise among others. He is a four-time James Beard Award winner for his television shows. He has received many Emmy nominations and won for The Zimmern List.He is the author of several books for all ages about bizarre foods as well as an adventure book for middle school students.  Currently, Andrew is on The Outdoor Channel's series, Field to Fire.InfoAndrew's Websitehttps://andrewzimmern.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In episode 87, Stephen chats koji spirits in Charleston, South Carolina as a guest of Imbibe Magazine's editor in Chief, Paul Clarke (listen to episode 69 for more of his thoughts on Japanese spirits) and James Beard Award winning author, bartender, and bar owner, Julia Momose. The trio hosted a live panel discussion of koji spirits to a group of guests, most of whom had never tried shochu, awamori, or koji whiskey before.

Host Jason Blitman sits down with author Daria Lavelle (Aftertaste) to explore the sensory phenomenon of clairgustance, how words possess distinct textures that can be experienced beyond their meanings, and the fascinating etymology of the word "taste." Daria reflects on the delicate balance between happiness and grief and shares her journey discovering the many dimensions of hunger. Jason is then joined by Guest Gay Reader, acclaimed pastry chef Kareem "Mr. Bake" Queeman, who shares what he's been reading as well as what his book would be about should he write one. Daria Lavelle is an American fiction writer. Born in Kyiv, Ukraine, and raised in the New York metro area, her work explores themes of identity and belonging through magic and the uncanny. Her short stories have appeared in The Deadlands, Dread Machine, and elsewhere, and she holds degrees in writing from Princeton University and Sarah Lawrence College. She lives in New Jersey with her husband, children, and goldendoodle, all of whom love a great meal almost as much as she does. Learn more at DariaLavelle.com.Kareem “Mr. Bake” Queeman is an award-winning baker providing high-quality made-from-scratch nostalgic desserts. Mr. Bake and his team are devoted to creating a consistent, flavorful product, enjoyable with each bite. Mr. Bake is a certified LGBTQ business with deep roots in community service and activism. He believes in creating space for Queer people of color in and out of the food industry. He is the founder and owner of Mr. Bake Sweets and a James Beard Award semi-finalist. mrbakesweets.comSUBSTACK!https://gaysreading.substack.com/ BOOK CLUB!Use code GAYSREADING at checkout to get first book for only $4 + free shipping! Restrictions apply.http://aardvarkbookclub.com WATCH!https://youtube.com/@gaysreading FOLLOW!Instagram: @gaysreading | @jasonblitmanBluesky: @gaysreading | @jasonblitmanCONTACT!hello@gaysreading.com

As season 9 of the podcast draws to a close, it's feeling like a full circle moment thematically. The conversations began this season around what it means to value labour, specifically whose labour is and isn't valued to power a global food supply, and an exposé of the cruel treatment of migrant workers coming to the U.S. But the process of migrating, and the experiences that come with it, are incredibly important stories. What does it mean to carry culture through food when you've been displaced, and how can food serve as the foundation to continue resilience and pass along important cultural heritage through recipes? I spoke with Hawa Hassan today to explore these questions. Hawa is a James Beard Award winner and culinary triple threat: dynamic chef, TV personality, and entrepreneur. She's the founder of Basbaas, a line of sauce and condiments inspired by her home country of Somalia, a fast-growing brand that has been featured in Forbes, the New York Times, Eater, and more. Her first cookbook-meets-travelogue, In Bibi's Kitchen, shares recipes and stories from grandmothers—or bibis—in eight African countries bordering the Indian Ocean. In our conversation, Hawa talks about her latest cookbook, Setting a Place for Us, and how she built this stunning series of recipes from eight countries impacted by war and conflict. Hawa explores how she structured the recipes for the pantry, working with photographers and local experts to shape the stories conveyed through the recipes, and the importance of challenging single-origin stories about conflict and its impact on culture, food, and identity. Learn More from Hawa: Buy Setting a Place for Us Cookbook Instagram: @hawahassan

James Beard Award-winning Somali-American chef Hawa Hassan, talks about her new cookbook, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War. The book features essays and over 75 recipes that explore the intersection of food and survival in geopolitical conflict zones including Yemen, Afghanistan, Liberia and El Salvador.

The Michelin Guide is coming to Philadelphia, and we have *opinions*! Eli, Marisa and Dave predict how this will shift the landscape of our city's dining scene. Joining them this episode is Paul MacDonald. His cocktail creations can be found at The Lovers Bar at Friday Saturday Sunday, which is nominated for Outstanding Bar at this year's James Beard Awards. 00:00 First time you needed to step up your game 06:21 Get your fill of BBQ and booze at our tailgate party on 5/27! Advance tix only (no day-of sales) at DeliciousCityPodcast.com 07:30 Paul MacDonald of Friday Saturday Sunday and the Lover's Bar 26:48 Michelin Guide is now in Philly 41:23 Best Bites: Miso eggplant, a best beverage, and why Dave was secretly mad at his wife 49:32 Thanks Mackie - @mackies_meals on Instagram - for rounding up events and collabs for The Dish this week! Sponsors: 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.

On this episode of Snacky Tunes, Darin Bresnitz heads to the Lone Star State for a conversation with Alba Huerta, the award-winning bartender and owner of Julep in Houston. Alba shares how her childhood backyard parties shaped her hospitality style, her journey to mastering the craft of cocktails, and what it meant to win a James Beard Award while giving back to her local community through mentorship.Then it's a trip into the archives with a visit from Samira Winter of the band Winter, recorded live at Dangerbird Records in Silver Lake. Samira reflects on her college days in Boston and performs a few tracks off her shimmering release Infinite Summer.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

Kelsey Murphy describes growing up in an Italian-Polish family, where her love of food was shaped by comforting homemade meals and early kitchen memories with her grandmother. The chef discusses her unexpected pivot from a decade-long career in physical therapy to pursuing her culinary passion after becoming a mother. She explains how her food concept, Inspo, inside Lucas Oil Stadium blends fast-service efficiency with her commitment to handmade, elevated game-day fare. Kelsey talks about the mental and physical challenges of competing on 24 in 24: Last Chef Standing and why the real-time, high-pressure format drew her in. She reflects on the joy she finds in food television and the meaningful relationships she's built with fellow chefs through the competition. The chef reveals her ultimate dream of bringing a James Beard Award to Indianapolis and continuing to grow as both a chef and media personality. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Kelsey Murphy on Instagram: HERE Learn More About 24 in 24: Last Chef Standing: HERE Hosted on Acast. See acast.com/privacy for more information.

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/biography

Ashok Selvam, editor of Eater Chicago, joins Bob Sirott to talk about his James Beard Awards nomination and the list of Chicago’s Best Burgers, including Community Tavern and Sanders BBQ Supply Co. He also shares some restaurants around Soldier Field people can hang out at before Beyoncé’s shows, including Victory Tap and The Spoke & Bird.

On this episode of the Migration Waterfowl podcast, your host Brian Halbleib talks with award winning author, cook and food television personality Michael Ruhlman. Michael has written and co-written over 30 books, and is best known for writing about food, chefs and the work of professional cooking. He has also written for the New York Times, the New York Times Sunday Magazine, the Wall Street Journal, Gourmet Magazine and other publications. He has received two James Beard Awards. His food television appearances include Anthony Bourdain's No Reservations & Parts Unknown and he's also appeared as a judge on Cooking Under Fire and Iron Chef. His book Charcuterie with Brian Polcyn fundamentally changed how Brian has handled and prepared a lot of his wild game over the last 20 years. They will be discussing that book, Charcuterie, and specifically how it can elevate your duck and goose preparations and preservation. Learn more about Michael here: https://ruhlman.com Takeaways: Michael Ruhlman has been a working writer for 30 years, authoring numerous cookbooks. Charcuterie originated as a preservation method, essential for survival. Duck confit is a prime example of a culinary preparation born out of necessity. The book 'Charcuterie' helped fuel a movement towards traditional cooking methods. Taste is the primary reason charcuterie remains relevant today. Making your own charcuterie allows for unique flavors not found in stores. Common sense is crucial when it comes to food safety in charcuterie. Sodium nitrite is safe when used correctly and is essential for curing. Charcuterie boards have become a popular trend in modern dining. Engaging with the community enhances the cooking experience. Feel free to reach out to us: migrationwaterfowl@gmail.com   Facebook, Instagram, YouTube & TikTok: @migrationwaterfowl  Migration Waterfowl Store https://tinyurl.com/MigrationWaterfowlStore   Migration Waterfowl is presented by:   Blue Bird Waterfowl https://bluebirdwaterfowl.com   And also brought to you by these fine partners:   The Duck Hole & Company https://m.facebook.com/duckholecompany   Rig'Em Right Outdoors https://rigemright.com   Flight Day Ammunition https://www.flightdayammo.com 10% off with code MW10   Aves Hunting https://aveshunting.com   CK Custom Calls https://m.facebook.com/100088485616501/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/asian-american-studies

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/film

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/performing-arts

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/south-asian-studies

Send Us Your Grilling QuestionsIn this episode, we sit down with five-time James Beard Award winner Steven Raichlen to dive into his latest book, Project Griddle. Whether you call it a griddle, plancha, teppan, or flattop—cooking over hot metal is changing the game.Steven shares why griddling belongs in every outdoor cook's repertoire, his favorite tools and tips, and global traditions that inspired the book. If you're ready to take your live-fire cooking to the next level without flare-ups and with maximum flavor, this episode is for you.✅ Topics we cover:What makes griddling different from traditional grillingMust-have gear and beginner tipsHis go-to recipes from the bookWhy crust = flavorGlobal influences from plancha to teppanyaki

In this episode we take a trip to Bethlehem and visit Super Secret Ice Cream - A power house of an ice cream business in a smaller town.Kristina talks about using local suppliers with a passion, strategies for small town operators and her James Beard Award winning ice cream.Find out more about Super Secret at https://supersecreticecream.com/abouthttps://www.instagram.com/supersecreticecreamFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

James Beard Award-winning chef Chris Shepherd made his name celebrating Houston's diverse food culture but his impact hasn't stopped there. In this episode, Chris shares how his passion for cooking evolved into a deeper calling. After witnessing firsthand (and hearing countless stories about) the unique challenges faced by service industry professionals, he founded the Southern Smoke Foundation to support those needs. The impact was immediate and Chris hasn't looked back. Chris has stepped away from the restaurant world to focus full-time on the nonprofit, which has since distributed over $14 million to industry professionals in crisis.We dive deep into stories of adaptability, the state of mental health in the food world, and how Aftershift, a collaboration brew with Athletic Brewing, is celebrating the resilience of the food service industry

Hawa Hassan is a chef, the founder of Basbaas Foods, and the author of the James Beard Award–winning cookbook In Bibi's Kitchen. She's spent the past several years writing an ambitious new book, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War, and we had her in the studio to talk about her research and reporting process. Also on the show we have a great conversation with Maryam Jillani talking all about her amazing debut cookbook, Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read more:Hawa Hassan Shares the Spicy Somali Pasta [Vogue]Maryam Jillani: TASTE Cook In Residence [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Cuban sandwich. If it's made with ingredients different from someone else's recipe, you might find yourself in an hours-long argument in the middle of Little Havana. In Miami and Tampa, Florida, restaurant owners, historians, and Cuban Americans recount their own memories of the Cuban sandwich, as well as the story of its origins. In this episode of Gravy, reporter Kayla Stewart explores the sandwich's long-standing origin story, new research about the Cuban sandwich, and how the South influenced the sandwich's popularity and the current identity of Floridian Cuban Americans. Gravy thanks La Segunda Bakery, Sanguich de Miami, and Ana Sofia Pelaez, author of The Cuban Table, for contributions to this episode. Kayla Stewart is a James Beard Award-winning food and travel journalist, cookbook author, and a Senior Editor at Eater. Her work has been featured in Eater, The New York Times, The Washington Post, Travel + Leisure, Food & Wine, and others. Learn more about your ad choices. Visit megaphone.fm/adchoices

Margo is joined by creative couple Steve and Mary Jo Hoffman for a tender, thought-provoking conversation about resilience, reinvention, and the art of intentional living. In the wake of losing their family home to a fire, Steve and Mary Jo open up about what it means to rebuild—not just a house, but an entire way of living. They share how their individual creative practices continue to evolve, how they support one another through parallel play and creative autonomy, and how loss clarified what truly matters. About Mary Jo Hoffman: Mary Jo is an artist and photographer best known for her project STILL, a daily nature photography practice that blossomed into a decade-long blog and the book STILL: The Art of Noticing. Her images and essays capture the quiet beauty of everyday natural objects and invite readers to see the world with fresh eyes. She lives in Shoreview, Minnesota, with her husband Steve and their puggle Jack, who joins her on daily foraging walks. About Steve Hoffman: Steve is a James Beard Award–winning writer whose debut memoir, A Season for That, chronicles his family's relocation to southern France and the unexpected beauty found in ordinary food, people, and rhythms. A tax preparer by day and food writer by heart, Steve's work has appeared in The Washington Post, Food & Wine, and The Minneapolis Star Tribune. He lives with Mary Jo on Turtle Lake, surrounded by bees, cranes, and creative inspiration. Margo, Steve, and Mary Jo discuss: Navigating loss and rebuilding with intention after the fire that destroyed their home and studios How daily creative rituals can ground and guide us through upheaval The power of noticing: Mary Jo's journey with STILL and the discipline of paying attention Writing memoir and confronting vulnerability in Steve's A Season for That What it means to live in a “total work of art” and create a life aligned with your values How partnership and creativity intertwine without merging Embracing slow living, meaningful routines, and the grace found in the everyday Previous Episodes with Mary Jo & Steve Episode 197: "Finding Beauty in Everyday Life: The Power of Creative Practice and the Art of Noticing with Mary Jo Hoffman" Episode 209: "A Season for Change: Steve Hoffman on New Perspectives, Culture, and Finding a Sense of Belonging"   Connect with Steve Hoffman: www.sjrhoffman.com https://www.instagram.com/sjrhoffman/   Connect with Mary Jo Hoffman: https://www.instagram.com/maryjohoffman/ STILL: The Art of Noticing http://eepurl.com/bTvh4n (Newsletter)   Connect with Margo: www.windowsillchats.com www.instagram.com/windowsillchats www.patreon.com/inthewindowsill  

MDJ Script/ Top Stories for May 7th Publish Date:  May 7th    Commercial: From the BG Ad Group Studio, Welcome to the Marietta Daily Journal Podcast.    Today is Wednesday, May 7th and Happy Birthday to Johnny Unitas ***05.07.25 - BIRTHDAY – JOHNNY UNITAS*** I’m Keith Ippolito and here are the stories Cobb is talking about, presented by Times Journal Pence Named President of Chattahoochee Technical College Truist Park Welcomes Chef Terry Koval Teen Killed, Two Injured in Stabbing During Large Fight at Powder Springs Kroger All of this and more is coming up on the Marietta Daily Journal Podcast, and if you are looking for community news, we encourage you to listen and subscribe!  BREAK: TIDWELL TREES_FINAL STORY 1: Pence Named President of Chattahoochee Technical College Heather Pence has been named president of Chattahoochee Technical College by the Technical College System of Georgia. With over 20 years of experience at TCSG, including roles as interim president and executive VP for operations, Pence has been instrumental in supporting the college’s financial and administrative divisions. TCSG Commissioner Greg Dozier praised her leadership and dedication to technical education. Pence, who began her career auditing technical colleges, expressed her passion for delivering high-quality education and workforce training. She holds an MBA from Reinhardt University and will lead Chattahoochee Tech’s nine campuses across north Georgia. STORY 2: Truist Park Welcomes Chef Terry Koval Truist Park welcomes James Beard Award-winning chef Terry Koval as the May resident chef at the Giving Kitchen stall in the Outfield Market. Known for his work at The Deer and the Dove, B-Side, and Fawn Wine and Amaro Bar, Koval will serve his signature B-Side Chopped Cheese starting May 2 during the Braves vs. Dodgers game. Fans can enjoy his culinary creations all month long. STORY 3: Teen Killed, Two Injured in Stabbing During Large Fight at Powder Springs Kroger A fight in the Brownsville Road Kroger parking lot on Sunday evening led to three stabbings, resulting in the death of 17-year-old William Renfro of Dallas, according to Powder Springs Police. The altercation involved a group, mostly juveniles, who gathered to fight. Two others were hospitalized with injuries. Markevon Williams, 17, of Powder Springs, and a juvenile have been arrested, facing charges including murder, aggravated assault, and kidnapping. The investigation is ongoing, and police urge anyone with information to contact their Criminal Investigations Unit. We have opportunities for sponsors to get great engagement on these shows. Call 770.799.6810 for more info.   We’ll be right back. Break: INGLES 3 STORY 4: CNC Celebrates Recognition of Henning von Schmeling The Chattahoochee Nature Center is celebrating retired horticulture curator Henning von Schmeling, who received the 2025 Tom Patrick Award from the Georgia Plant Conservation Alliance. A founding GPCA member, von Schmeling spent 39 years at CNC, playing a key role in conserving Georgia’s rare plants, including saving the Georgia Rockcress from extinction and revitalizing the Alabama Leather Flower. CNC CEO Natasha Rice praised his contributions, calling the award a fitting tribute to his legacy. Now residing in Germany, von Schmeling continues his conservation work, educating his community on native plant preservation. STORY 5: Honduran Migrant Pleads Not Guilty to Murdering Cobb Grandmother Hector David Sagastume Rivas, a 21-year-old Honduran national living illegally in the U.S., pleaded not guilty to charges of murdering and raping 52-year-old Camillia Williams in Cobb County on March 12. Authorities allege Rivas caused Williams' death by choking her and applying his full body weight to her neck. Indicted on six charges, including malice murder and rape, Rivas waived his formal arraignment. Gov. Brian Kemp and federal officials have vowed to prosecute violent criminals to the fullest extent and address immigration status in such cases. Break: TIDWELL TREES_FINAL STORY 6: Elections Board Certifies Cobb Commission Special Election The Cobb County Board of Elections certified the results of the April 29 special election, restoring a full five-member Board of Commissioners with a Democratic majority. Voter turnout was 6.85%, nearly doubling February’s primary turnout. Incumbent Democratic Commissioner Monique Sheffield defeated Republican Matthew Hardwick with 64.5% of the vote, while Democrat Erick Allen won the vacant seat with 58.6% over Republican Alicia Adams. Allen was sworn in shortly after certification. Elections Director Tate Fall highlighted strong early voting turnout among Democrats, and public commenters praised the board and staff for their efforts in managing multiple elections efficiently. STORY 7: Georgia Highlands College Commencement Set for May 15 Georgia Highlands College will celebrate its graduates on May 15 with three ceremonies at the Floyd Campus gym in Rome. Events include commencements at 10:30 a.m. and 6:30 p.m., and a Nursing pinning ceremony at 2:30 p.m. Attendance is limited to graduates and four guests each, with GHC ID or guest passes required. Livestreams will be available on GHC’s website and social media. Featured speakers include Consul General Anat Sultan-Dadon, educator Dr. Craig McDaniel, and EVP Guy Taff. We’ll have closing comments after this. Break: TOP TECH_FINAL Signoff-   Thanks again for hanging out with us on today’s Marietta Daily Journal Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger Podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.mdjonline.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. 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FYI announces the season 2 premiere of "Wild Game Kitchen" beginning Saturday, May 3 at 9PM ET/PT with back-to-back episodes, as part of the Home.Made.Nation multiplatform lifestyle programming block. Starring Emmy- and four-time James Beard Award-winning TV personality and chef Andrew Zimmern, 20 all-new episodes will explore the art of creating easy and delicious meals while cooking wild food over open flame."I love 'Wild Game Kitchen.' It's a fun, fast paced, culture dive into a cooking genre that's a jumping off point for curious exploration of ingredients, techniques and wild fire fun. And all the recipes can be made with conventional proteins too. I really believe this is the best cooking show out there," said Andrew Zimmern.In each half hour episode, "Wild Game Kitchen" will follow Zimmern as he demystifies preparing game meat and fish and provides tips for sourcing, butchering, and preparing meals with non-traditional or often overlooked proteins. With recipes that span across seafood including mackerel, squid and snapper to game meat like wild boar, elk, and bison to poultry such as guinea hen, quail and pigeon, Zimmern is an expert in showcasing how stunning dishes can be created from a wide variety of ingredients. Bringing in culinary influences from across the globe, each episode showcases one protein and how it can be the star of any table."Wild Game Kitchen" is produced by Intuitive Content. Executive producers for Intuitive Content are Andrew Zimmern, Patrick Weiland, Patrick McMahill and Jason Wallace.Series will be available on demand and to stream on the FYI App and fyi.tvBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Six-Time James Beard Finalist, Cathy Whims, of Portland's Nostrana, on her new book.Welcome back to Pizza Quest!This week we welcome six-time James Beard Award finalist, Chef Cathy Whims, owner of Portland's beloved restaurant, Nostrana. which celebrates its 20th anniversary this year. I first met Cathy when she was the chef and co-owner of Portland's celebrated fine dining Italian restaurant Genoa, where I enjoyed a memorable six-course tasting menu along with the famous bread book author, Carol Field (The Italian Baker). That was over 25 years ago. Genoa closed a few years later, and Nostrana emerged, but it's quite different from Genoa, serving wonderful rustic Italian food and Neapolitan pizzas to its large and loyal following. This month also marks the publication of Cathy's first book,The Italian Summer Kitchen, full of wonderful, easy-to-make recipes as well as the stories behind them.I felt like we were all so young when we first met (and Cathy is still far younger than I), but now it feels like we're like the surviving old timers. I remember reading the sobering news when Carol Field passed away eight years ago -- she was an esteemed mentor to many of us, and now we've inherited that same mentorship mantle for the next generation, which is why Cathy's new book is so important.  We'll hear all about her long journey from Chapel Hill, NC on her way to becoming hailed, as one writer called her, the unofficial Doyenne of Italian cooking for the Pacific Northwest. It's all here in this week's edition of Pizza Quest.

Monsod is a James Beard Award finalist for the second year in a row. She joins Midday Edition to talk about her culinary inspirations. Plus, our Midday Movies critics break down the blockbuster hit "Sinners." And, events to check out in your weekend preview.

Chef Kwame Onwuachi is one of the most influential and innovative chefs working today. A James Beard Award-winner, best-selling author, entrepreneur, and storyteller, Chef Kwame derives his inspiration from the world and the communities he grew up with in the Bronx, NY, and his never-ending educational journey through food, flavor and history. Our conversation took place at Future Proof CityWide in Miami Beach in March, as part of the Recipe for Innovation Live series from Invesco QQQ, in partnership with Investopedia and Food and Wine. Resources: https://www.invesco.com/qqq-etf/en/recipe-for-innovation.htmlhttps://www.tatiananyc.com/https://www.kwameonwuachi.com/https://www.foodandwine.com/author/ray-islehttps://futureproofhq.com/citywide/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jason Chin, owner of the Good Salt Restaurant Group, shares what is was like to be named the city's first James Beard Award finalists for Outstanding Restaurateur. Jason also shares he and his staff's excitement in hosting The Jim Colbert Show's 'Boozy Brunch' on Sunday, May 4th, 2025. Get your tickets at RealRadio.fm/brunch.

Hawa Hassan was born in Somalia and left before the age of six due to conflict in the country. As a refugee in Kenya with her mother and siblings, Hawa would later receive an opportunity to leave the country at the age of seven and relocate to Seatle, Washington where she would complete her schooling before moving to New York to pursue a career in modeling. After a years of modeling, successfully, she began to look at her life differently and time visiting her family in Norway where they now lived, set her on the course of using food as a way to connect with loved ones and create a space to bring people of diverse backgrounds together. As a James Beard Award-winning author for her cookbook, "In Bibi's Kitchen," she is set to release her sophmore book project "Setting a Place For Us, where she sheds light on the importance of preserving recipes and food traditions in places of conflict and migration.  Listen and Connect Website Instagram Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org. Website: Diaspora Food Stories Episode Sponsor Hayti      

Exciting announcement: today Copper & Heat Radio is joining Heritage Radio Network, an independent, nonprofit podcast network with a mission to build a more sustainable world by shifting the way we think about food. To mark the occasion, we're bringing our first episode ever back to the top of the feed. It's called “Brigade”, and it's the first episode in our James Beard Award-winning first season, Be A Girl, released in 2018. Why are restaurant kitchens organized the way they are? What is a kitchen brigade? What does a typical day of a cook look like? How does someone move up the ranks? And what do women do to work their way up the ranks in a kitchen?   Some of the stats: Women make up a little over 50% of students graduating culinary schools Women make-up over 50% of total foodservice employees Somewhere between 30%-50% of back-of-house employees identify as women 27% of line cooks are ladies 19% of chefs are ladies 7% of head or executive chefs are ladies.

Chef Sarah Grueneberg — the James Beard Award-winning chef and founder of Monteverde, now celebrating its 10th anniversary — joins us in the studio for a warm and lively conversation. You might recognize her from her unforgettable run on Top Chef, but Sarah's career spans far beyond television: she's known for her soulful approach to Italian cuisine, the vibrant Creole influences woven into her cooking, and her time leading the kitchen at Chicago's iconic Spiaggia. In this episode, Sarah shares behind-the-scenes stories from Top Chef — including how she now mentors friends and colleagues preparing for the competition — reveals the secrets to perfect pasta boil times, recounts the serendipitous story of how Monteverde found its home in the West Loop, and so much more.

In this unforgettable episode, we sit down with Chef Yia Vang, the James Beard Award nominee and force behind Vinai, Minneapolis's groundbreaking Hmong restaurant that has captured the culinary world's attention. Named after the Thai refugee camp where his family lived before moving to the U.S. Vinai has earned international acclaim — making Condé Nast Traveler's 2025 Hot List of the best new restaurants in the world, as well as prestigious nods from Time Magazine, the New York Times, and Esquire.Yia shares how his early life, shaped by family, resilience, and storytelling, inspired his journey from a kid who didn't like cooking to a national ambassador for Hmong cuisine. We talk about the power of food to build inclusive communities, the significance behind dishes like Vinai's Hill Tribe chicken and fried catfish, and how every plate he serves is a living tribute to the Hmong spirit of survival and celebration.This episode is a testament to perseverance, heritage, and the transformative power of sharing a meal. If you love stories of identity, grit, and cultural redefinition, you won't want to miss this conversation.

Topic: Malcolm White and Java Chatman attended Sipp & Savor 2025 at The MAX in Meridian where they talked to so many chefs we had to split the interviews into multiple episodes!Today, we are sharing part 2 of our interviews from Sipp & Savor 2025.Alex Perry (Vestige in Ocean Springs) talks about his James Beard Award journey and why he chose to use chicken hearts as an ingredient in his dish for the night. Ty Thames (Restaurant Tyler, Bin 612, and The Guest Room in Starkville) shares his culinary journey and how his Italian-style wine bar and restaurant became famous for cheese fries. Geno Lee (The Big Apple Inn in Jackson) gives away family secret recipes and praises food festivals like Sipp & Savor. And Jeremy Noffke (Southern Prohibition Brewing Company and Big Trouble in Hattiesburg) wrapped up the night with updates on the Hattiesburg restaurant scene and a unique dining experience with Big Supper Club.Guest(s): Alex Perry, Ty Thames, Geno Lee, and Jeremy NoffkeHost(s): Malcolm White and Java ChatmanEmail: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

Lele Dinner Club is the buzzy new supper club from Pizzana chef and master pizzaiolo Daniele Uditi, offering an exclusive 10-course Neapolitan tasting menu that's quickly become Los Angeles' hottest reservation. With only three seatings so far and a waitlist already topping 6,000 names, this underground culinary experience is redefining LA fine dining. On this episode of The LA Food Podcast, I take Father Sal behind the scenes of the entire Lele Dinner Club journey—how to get in, what's on the menu, and why this immersive, communal experience is unlike anything else in the city's restaurant scene.In Part 2, we're joined by 13-time James Beard Award winner Steve Dolinsky for an exclusive Pizza City Fest Los Angeles 2025 preview. Happening this weekend at LA Live, Pizza City Fest will feature over 40 top pizzerias from across Southern California. I sat down with Steve at LaSorted's in Chinatown to talk all things LA pizza—what makes it special, how it compares to pizza scenes in New York and Chicago, and why he believes LA is becoming a major pizza capital in the U.S.Whether you're a die-hard foodie, pizza obsessive, or just trying to score a seat at Lele Dinner Club, this is one episode you don't want to miss.Helpful Links:Lele Dinner Club https://www.leledinnerclub.com/Pizza City Fest https://pizzacityfest.com/Jenn Harris on Lele Dinner Club https://www.latimes.com/food/story/2025-04-21/le-le-dinner-club-italian-food-daniele-uditiNYT's Priya Krishna on restaurant design https://www.nytimes.com/2025/04/09/dining/restaurant-ambience-vibes.htmlNYT's Kim Severson on the return of meat https://www.nytimes.com/2025/04/18/dining/meat-beef-restaurants-politics.htmlEEEEEATSCON 2025 https://www.eeeeeatscon.com/los-angelesAntoni Porowski's cheese raves https://www.eater.com/2025/4/22/24413509/antoni-porowski-interview-queer-eye–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Why This Episode Is a Must-Listen Are you dreaming of exploring the world one vineyard at a time in your retirement? Or seeking an inspired getaway that promises more than just a glass of wine? In this episode of Inspired Money, host Andy Wang and a panel of wine luminaries uncork the secrets behind the world's most fascinating wine regions. Whether you're a seasoned collector, a curious traveler, or a budding enthusiast, this conversation is your ticket to discovering how wine, history, culture, and adventure blend seamlessly—offering both memorable journeys and valuable insights.  Meet the Expert Panelists Madeline Puckette is a certified sommelier, award-winning author, and co-founder of Wine Folly, a leading platform for wine education known for its visually engaging and approachable style. She is the co-author of Wine Folly: The Essential Guide to Wine, a James Beard Award-winning book that has helped demystify wine for enthusiasts and professionals alike by blending design, data visualization, and expert knowledge. https://winefolly.com Yannick Benjamin is a New York-based sommelier, entrepreneur, and advocate, best known as the co-founder of Contento Restaurant and Beaupierre Wines & Spirits—both built on principles of accessibility, inclusivity, and community. A wheelchair user since 2003, Benjamin has become a celebrated figure in the wine world, earning accolades such as Sommelier of the Year by the Michelin Guide and co-founding Wine on Wheels, a nonprofit uniting wine professionals for charitable causes. https://wineonwheels.org Amanda Barnes, MW, is an award-winning wine writer and the leading expert on South American wines, celebrated for her book The South America Wine Guide. A masterful storyteller and presenter, she brings the wines, people, and places of Latin America to life with insight, authenticity, and adventure. https://amandabarnes.co.uk Alder Yarrow is the founder of Vinography.com, widely recognized as a pioneer of wine blogging and one of the wine world's most respected voices. He is the author of the award-winning book The Essence of Wine and the architect and day-to-day manager of the Old Vine Registry, the world's leading database of historic vineyards. https://vinography.com Key Highlights: Redefining Old World vs. New World Wine Regions Amanda Barnes and Alder Yarrow challenge the traditional “Old World vs. New World” distinction, revealing that history and innovation are thriving on both sides—and there's never been a better time to explore. Amanda notes, “Old World, New World is a distinction that we shouldn't really be using anymore...there's so much history and diversity in every region.” Embracing Wine Travel for All - Adventure and Accessibility Madeline Puckette introduces the novel concept of cycling through wine regions, literally feeling the terroir: “You can feel the cold spots, the hot spots, the elevation, especially on a bike.” Meanwhile, Yannick Benjamin highlights the importance of accessible wine tourism, sharing how transparency, flexibility, and warm hospitality create unforgettable experiences even in rural, less-developed regions. The Magic of Culinary Pairings and Local Culture All panelists agree: pairing wine with local cuisine is more than a meal—it's a cultural immersion. Amanda shares, “Sometimes the diet, the gastronomy also really influences the style of wine that comes from that region. Those pairings can be magical.” Local festivals and traditions bring wine's story to life.  Wine Collecting and Investment: Pleasure Over Profits Alder Yarrow delivers a candid take on wine investment: “Buy wine that you intend to drink...but don't think you're going to use it to increase your nest egg.” The panel advocates for collecting as a means to richer experiences, not just financial returns, and offers practical tips for new collectors. Call-to-Action If you're feeling inspired, here's your one assignment for the week:

This is a Vintage Selection from 2005The BanterThe Guys discuss the joy and ridiculousness of weddings.The ConversationThe Restaurant guys are joined by Blake Spalding and Jennifer Castle of Hell's Backbone Grill in Boulder, Utah. They talk about how they got there, how they became part of their community and how they've created something truly special in the middle of nowhere. The Inside TrackThe Guys heard about their book and became enchanted with their story. They discuss how vision and passion can create relationships and fulfillment for themselves and their staff.“To give people work that has meaning, where they feel like they're part of something larger. We have a mission that doesn't have much to do with making money.  That's why people come back year after year and give us their hearts and their souls…and work themselves to the bone to make it happen,” Blake Spalding on The Restaurant Guys Podcast 2005BioBlake Spalding and Jennifer Castle both started as river chefs. In the year 2000, the opportunity to own Hell's Backbone Grill presented itself, and they moved to Boulder, Utah.Hell's Backbone Grill & Farm was selected as a James Beard Awards semifinalist in 2017, 2018, and 2019, and advanced to nominee in 2020, the year the awards were canceled due to the pandemic. Spalding and Castle were honored most recently by the restaurant's inclusion as semi-finalists for Outstanding Restaurant for both 2022 and 2023.Co-owners Jen Castle and Blake Spalding have also created a retail line of food and two acclaimed cookbooks, With a Measure of Grace, the Stories and Recipes of a Small Town Restaurant, and This Immeasurable Place, Food and Farming from the Edge of Wilderness. They operate a food truck dubbed “Little Bone.”They, along with investors and donors, very recently acquired the Boulder Mountain Lodge property in Boulder, Utah.InfoHell's Backbone Grill, Boulder, UtahSee The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regular for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Join us on Sound Palate as I sit down with five-time James Beard Award nominee Chef Scott Crawford—the visionary behind Raleigh's revered Crawford and Son, French-inspired Jolie, coastal Italian Brodeto, Crawford Brothers Steakhouse, Crawford Genuine at RDU Airport, and his underground speakeasy @Sous Terre. In this episode, Scott shares his culinary journey, creative inspiration behind each of his distinctive concepts, and the one person—alive or dead—he would most want to cook for. And of course, we ask: What does a prime rib steak sound like when it's aged to perfection, seared with intention, and served with soul? Tune in to find out. Chris Cornell Nothing Compares 2 U Stevie Ray Vaughn Seaside feat. Kianna - Giulio Cercato

Gregory Gourdet Chef and Founder - Kann and SousòlAuthor, Everyone's Table: Global Recipes for Modern Health - 2022 James Beard Foundation Award Winner2023 James Beard Foundation Award Winner for Best New Restaurant2024 James Beard Foundation Award Winner for Best Chef: Northwest and Pacific RegionCulinary Director Printemps - New York Gregory Gourdet is a three-time James Beard Foundation Award-winning chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon.A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school's first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges' trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland's Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann. An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.In 2021, Gregory released his first cookbook, Everyone's Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook. August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was named the James Beard Foundation Awards 2023 “Best New Restaurant.”In September of 2022, Gregory opened Sousòl, Kann's subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire's “Best Bars in America.”In 2024, Gregory's culinary career was recognized by the James Beard Foundation Awards, which named him “Best Chef: Northwest and Pacific.” The same year, Kann was featured on the inaugural “25 Best Restaurants in Portland, OR Right Now” list by The New York Times and was featured on La Liste's 2025 list of the world's best restaurants. In his role as Culinary Director of Printemps New York, opening March 2025, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department's American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.He spends his spare time trail-running in the woods for hours.Gregory is a proud member of the LGBTQ+ community and openly gay. He is a member of Alcoholics Anonymous and Ben's Friends, a national recovery group for the restaurant industry.

Send us a textAlaska native Beau Schooler has been on the James Beard Foundation's radar for years. This spring, Schooler is nominated for Best Chef in the Northwest and Pacific region, and he's cooking at the James Beard Award after party on June 16 in Chicago.When he's not rubbing elbows with a who's who of the restaurant industry, Schooler is executive chef at Juneau, Alaska-based In Bocca Al Lupo, which serves Alaskan cuisine “through the lens of an Italian restaurant.” The dinner menu at In Bocca Al Lupo includes nine or 10 wood-fired pizzas at any given time, though Schooler says getting kiln-dried wood to run the oven can be a challenge since the restaurant is in a coastal rainforest. Other challenges include receiving fresh produce by barge and balancing local expectations with dreams of global cuisine. You won't want to miss Schooler discussing how he blends the cuisines of Alaska, Calabria and the Philippines to create a one-of-a-kind menu that draws diners from across the globe and across the street.Learn more about In Bocca Al Lupo at https://www.inboccaallupoak.com/ and on Instagram at https://www.instagram.com/juneaulupo.

An award-winning lifestyle expert, Belinda Chang specializes in making epic moments of everyday occurrences through dynamic activations in the food and wine world. Prior to entering the life of a small business owner, Belinda managed the legendary wine and service teams at Charlie Trotter's in Chicago, The Fifth Floor in San Francisco, Danny Meyer's The Modern in NYC, and more. While at The Modern, she was honored with James Beard Awards' "Outstanding Wine Service" in 2011 - the first and only time this award has been given to a BIPOC woman. Belinda's production team, Studio 8h Productions, has a client roster that includes 80 Fortune 500 companies. Her team has produced over 200 global virtual experiences to date. When she is not creating the food world's buzziest IRL and virtual events, you can find Ms. Chang on local and national outlets like The New York Times, Food and Wine, Forbes, CNBC, Fox, ABC, and more.In today's episode, Nada sits down with Belinda to talk about wine and luxury experiences and her newest venture, nail art. Belinda is a true multi-hyphenate in every sense of the term. She describes how she's brought her varied expertise to life and shares the through-line that connects her respective careers. Belinda talks about recognizing your assets, being fearless, and learning to trust yourself. She also offers some advice for wine lovers in their middle third who are growing less tolerant but still want to enjoy an occasional glass. Find out more about Belinda's work as a sommelier and luxury event creator at her website. Be sure to check out Belinda's nail art on her Instagram: @belinda_chicago. Please follow us at @thisislibertyroad on Instagram; we want to share and connect with you and hear your thoughts and comments. Please rate and review this podcast. It helps to know if these conversations inspire and equip you to consider your possibilities and lean into your future with intention. Hosted on Acast. See acast.com/privacy for more information.

On this episode, Irvin sits down with Chef Rafael Rios. Chef Rios is a finalist for the James Beard Award for Best Chef in the South. Chef Rios is also the owner of Yeyos Mexican Grill and part owner of Casa Magnolia in Springdale. We dive into all his ventures and have fun while doing it!

We're revisiting one of our favorite episodes today—host Jessie Sheehan's interview with cookbook author and blogger Abi Balingit of The Dusky Kitchen. Abi is known for her flavorful, fun desserts, inspired by her American upbringing and Filipino heritage. She channeled all of this in her debut cookbook, “Mayumu: Filipino American Desserts Remixed,” which won the James Beard Award for Emerging Voice. Abi was also featured on the cover of Cherry Bombe's Creative Class Issue. Abi joins host Jessie Sheehan to talk about her horchata bibingka from the book, including how she came up with her unique twist on the traditional savory Filipino dessert. The duo also chat about Abi's career path, the pasalubong treat boxes that she started baking in 2020, and how she landed a book deal through social media.Subscribe to our baking newsletter.To get the Creative Class Issue, click here. To get the Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Abi: Instagram, “Mayumu” cookbook, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

In this episode, André Natera sits down with Chef Anastacia Quiñones-Pittman, a celebrated chef and James Beard Award semifinalist in 2022, 2023, and 2024, to explore what it really means to build a culinary identity.They discuss:How chefs can stay original in a trend-driven industryThe evolution of Mexican cuisine and modern Latin American foodGender dynamics in the kitchen and the long road to equityThe business of being a chef—from branding to mentorshipIf you're serious about the craft of cooking, this episode will challenge and inspire you.Anastacia Instagram: https://www.instagram.com/chefaqpittman/Subscribe to my Substack!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Last year I came across an article in the Gothamist titled, A Taiwanese food crawl in the East Village with NYC writer Cathy Erway. I have of course heard of Cathy Erway and her cookbook and thought to myself, Why haven't I had her on Talking Taiwan as a guest yet? For those of you who aren't familiar with Cathy's work, she is a James Beard Award-winning food writer and author based in New York City. Her cookbooks include The Food of Taiwan: Recipes From the Beautiful Island and Win Son Presents: A Taiwanese American Cookbook.   Her cookbook, The Food of Taiwan which was published in 2015 is the first cookbook from a major U.S. publisher to explore the food culture of Taiwan from home-style dishes to authentic street food. We talked about how publishers rejected the cookbook at first and how it eventually got published.   She also has a Facebook page called The Food of Taiwan, and if you're a Taiwanese food lover, I highly recommend liking and following it. On the page, Cathy shares news about Taiwanese food like where to get the best Taiwanese food in and out of Taiwan, and new Taiwanese restaurant openings.   Cathy Erway's journalism has appeared in The New York Times, Food & Wine, Eater, Grub Street, T: The New York Times Style Magazine and more. She is a columnist at TASTE, and received the James Beard Award for Home Cooking journalism in 2019. In 2021, she received the IACP Culinary Award for her column.    This episode is part of the trailblazing Taiwanese women's series sponsored by NATWA the North America Taiwanese Women's Association, which was founded in 1988. To learn more about NATWA visit their website, www.natwa.com.     Here's a little preview of what we talked about in this podcast episode: How Cathy started off writing a blog called Not Eating Out in New York, which led to her first book, The Art of Eating In Cathy's cookbook The Food of Taiwan The article in the Gothamist about Taiwanese restaurants in the East Village Cathy's Facebook page The Food of Taiwan How Cathy has had a Google alert set on the term Taiwanese food for 20 years How things have changed in the 10 years since The Food of Taiwan was published How the owners of Taiwanese restaurants in New York City (Win Son, 886, and Ho Foods) are all friends How Yun Hai Taiwanese Pantry has contributed to the interest in Taiwanese cuisine How Cathy learned to cook and her parents' cooking styles How Cathy's family is foodies Cathy's connection to Taiwan What went into creating The Food of Taiwan How the photography of The Food of Taiwan was an important part of the cookbook How The Food of Taiwan got rejected by several publishers How The Food of Taiwan is a snapshot of all the foods in Taiwan including home-style foods and street food, up to 2015, the year it was published How The Food of Taiwan includes foods that are unique to Taiwan How the recipes in The Food of Taiwan suggests substitutions for certain ingredients that might be hard to find How Cathy met Josh Ku and Trigg Brown of Win Son How Cathy collaborated with Josh Ku and Trigg Brown of Win Son on Win Son Presents a Taiwanese American Cookbook How hard it was to convince the editor to publish The Food of Taiwan Other Taiwanese cookbooks that have been written by  Clarissa Wei, Frankie Gaw, Tiffy Chen, and George Lee How Cathy is working on an article about the frozen dumpling business for Taste Topics that Cathy writes about like how tamari is a different product in Japan vs. the U.S. Té Company tea house in the West Village, Yumpling restaurant in Long Island City, Ho Food restaurant in the East Village Cathy's favorite Taiwanese dish is sān bēi jī (three cup chicken) How Taiwanese breakfast foods are now available at Win Son Bakery and Ho Foods   Related Links:    

Why This Episode Is a Must-Watch Wine isn't just about grapes and bottles; it's about pairing moments with memories, enhancing meals, and enriching lives. In this episode of Inspired Money, we delve into the world of wine with some of the best minds in the industry. Whether you're a seasoned enthusiast or a curious newcomer, this discussion offers timeless tips on elevating your dining experiences and understanding wine as a cultural connector. Say goodbye to intimidation and hello to joyful exploration.  Meet the Expert Panelists Madeline Puckette is a certified sommelier, award-winning author, and co-founder of Wine Folly, a leading platform for wine education known for its visually engaging and approachable style. She is the co-author of Wine Folly: The Essential Guide to Wine, a James Beard Award-winning book that has helped demystify wine for enthusiasts and professionals alike by blending design, data visualization, and expert knowledge. https://winefolly.com Dustin Wilson is a Master Sommelier, entrepreneur, and co-founder of Verve Wine, a modern retail and hospitality brand with locations in New York, San Francisco, and Chicago. Known for his role in the SOMM film series, Wilson has also launched Après Cru, a firm supporting the growth of visionary restaurant concepts. https://vervewine.com Yannick Benjamin is a New York-based sommelier, entrepreneur, and advocate, best known as the co-founder of Contento Restaurant and Beaupierre Wines & Spirits—both built on principles of accessibility, inclusivity, and community. A wheelchair user since 2003, Benjamin has become a celebrated figure in the wine world, earning accolades such as Sommelier of the Year by the Michelin Guide and co-founding Wine on Wheels, a nonprofit uniting wine professionals for charitable causes. https://wineonwheels.org Sarah Thomas is the co-founder and Chief Brand Officer of Kalamata's Kitchen, a storytelling brand that celebrates cultural curiosity through food, encouraging children to explore diverse cuisines with empathy and excitement. A former Advanced Sommelier at the three-Michelin-starred Le Bernardin, Thomas blends her fine-dining background and South Indian heritage into joyful narratives that inspire the next generation of eaters and adventurers. http://kalamataskitchen.com Key Highlights: Exploring Diverse Wine Varietals Sarah Thomas emphasizes the importance of understanding one's own palate. She encourages curiosity and experimentation beyond traditional wine pairings, stating, “Understanding your likes and dislikes and exploring diverse expressions can elevate your entire dining experience.” Breaking Wine Pairing Norms Dustin Wilson shares insights into experimenting with wine-food pairings. Drawing from his restaurant experiences, he suggests starting with traditional guidelines and then boldly venturing into uncharted pairings that complement personal taste preferences. Embracing Ancient and Emerging Wine Regions Yannick Benjamin brings focus to ancient wine regions like Georgia and Armenia. He values wine's ability to connect us with diverse cultures and histories, highlighting wine as “liquid geography” that educates as much as it delights. The Science and Debate of Healthy Wine Consumption Madeline Puckette reviews recent health debates around wine. She provides an overview of current studies, including findings that moderate wine consumption may lower mortality rates, urging viewers to balance indulgence with wellness. Call-to-Action Here's something simple you can do this week. Plan one meal—just one—where you really slow down and think about the pairing. Whether it's wine with dinner, sparkling water with citrus, or just setting the table with intention, create an experience. Invite someone over, light a candle, and enjoy it. Let food and drink be a reminder to live well. Find the Inspired Money channel on YouTube or listen to Inspired Money in your favorite podcast player. Andy Wang, Host/Producer of Inspired Money

On this Live Greatly podcast episode, Kristel Bauer sits down with Wes Adams and Tamara Myles to discuss their new book, Meaningful Work: How to Ignite Passion and Performance in Every Employee.  Tune in now! Key Takeaways From This Episode: 3 keys for meaningful work The importance of community in an organization The importance of feeling that your work matters The importance of challenge at work How to be a meaning driven leader About Wes Adams and Tamara Myles: Wes Adams is founder and CEO of SV Consulting Group. He has led teams that were recognized as one of Fast Company's Most Innovative Brands, won multiple Webby Awards, and received two James Beard Award nominations. He lives in Atlanta, Georgia. Tamara Myles is a consultant and international speaker with over two decades of experience helping leaders improve business performance. She is a professor at Boston College, an instructor at the University of Pennsylvania, and author of The Secret to Peak Productivity. She lives in Concord, Massachusetts. Order the book, Meaningful Work: How to Ignite Passion and Performance in Every Employee. Website: https://www.makeworkmeaningful.com/  Connect with Wes: Website: https://www.wesadams.com/ LinkedIn: https://www.linkedin.com/in/wesadams1/  Connect with Tamara: Website: https://tamaramyles.com/  LinkedIn: https://www.linkedin.com/in/tamaramyles/  Instagram: https://www.instagram.com/tamaramyles/    About the Host of the Live Greatly podcast, Kristel Bauer: Kristel Bauer is a corporate wellness and performance expert, keynote speaker and TEDx speaker supporting organizations and individuals on their journeys for more happiness and success. She is the author of Work-Life Tango: Finding Happiness, Harmony, and Peak Performance Wherever You Work (John Murray Business November 19, 2024). With Kristel's healthcare background, she provides data driven actionable strategies to leverage happiness and high-power habits to drive growth mindsets, peak performance, profitability, well-being and a culture of excellence. Kristel's keynotes provide insights to “Live Greatly” while promoting leadership development and team building.   Kristel is the creator and host of her global top self-improvement podcast, Live Greatly. She is a contributing writer for Entrepreneur, and she is an influencer in the business and wellness space having been recognized as a Top 10 Social Media Influencer of 2021 in Forbes. As an Integrative Medicine Fellow & Physician Assistant having practiced clinically in Integrative Psychiatry, Kristel has a unique perspective into attaining a mindset for more happiness and success. Kristel has presented to groups from the American Gas Association, Bank of America, bp, Commercial Metals Company, General Mills, Northwestern University, Santander Bank and many more. Kristel has been featured in Forbes, Forest & Bluff Magazine, Authority Magazine & Podcast Magazine and she has appeared on ABC 7 Chicago, WGN Daytime Chicago, Fox 4's WDAF-TV's Great Day KC, and Ticker News. Kristel lives in the Fort Lauderdale, Florida area and she can be booked for speaking engagements worldwide. To Book Kristel as a speaker for your next event, click here. Website: www.livegreatly.co  Follow Kristel Bauer on: Instagram: @livegreatly_co  LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World click here. Click HERE to check out Kristel's corporate wellness and leadership blog Click HERE to check out Kristel's Travel and Wellness Blog Disclaimer: The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician for any recommendations specific to you or for any questions regarding your specific health, your sleep patterns changes to diet and exercise, or any medical conditions.  Always consult your physician before starting any supplements or new lifestyle programs. All information, views and statements shared on the Live Greatly podcast are purely the opinions of the authors, and are not medical advice or treatment recommendations.  They have not been evaluated by the food and drug administration.  Opinions of guests are their own and Kristel Bauer & this podcast does not endorse or accept responsibility for statements made by guests.  Neither Kristel Bauer nor this podcast takes responsibility for possible health consequences of a person or persons following the information in this educational content.  Always consult your physician for recommendations specific to you.

Two-time Emmy and Three-time NAACP Image Award-winning television Executive Producer Rushion McDonald interviewed Chef Kevin Bludso. He owns Bludso’s BBQ in La Brea, Santa Monica, and Van Nuys, California, and has built a legendary reputation in the culinary world. A celebrated chef and television personality, he has earned prestigious accolades, including a James Beard Award and two Steve Harvey Hoodie Awards. In his conversation with Rushion McDonald on Money Making Conversations Masterclass, Kevin shares how his dedication and hard work turned his passion for barbecue into a thriving business. He discusses the importance of relationships and how celebrities worldwide seek out his famous dishes. This smokin’ discussion offers insight into his journey from humble beginnings to barbecue greatness. #AMI #BEST #STRAW #SHMS See omnystudio.com/listener for privacy information.