Podcasts about james beard award

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

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

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

Texas Roadhouse is testing delivery. Chick-fil-A is modernizing playgrounds. And the James Beard Awards ceremony may be leaving Chicago.

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.

Join the team behind the popular podcast Planet Money and celebrate the publication of their new book, Planet Money: A Guide to the Economic Forces That Shape Your Life. Book author and longtime contributor Alex Mayyasi, Planet Money host Kenny Malone, and visual host Jack Corbett will bring Planet Money's signature brand of storytelling to the stage and discuss some highlights from the new book, including unlikely origin stories, revealing truths about human behavior, and insightful suggestions for navigating chaotic times drawn from the latest ideas in economics. Daryl Fairweather, Chief Economist at Redfin, will be the special guest this evening. Come prepared to engage with the silly and the sublime and ask some questions of your favorite Planet Money hosts and reporters. Alex Mayyasi is a longtime contributor to Planet Money. Previously he was the founding editor of Gastro Obscura, which earned two James Beard Awards, and published a bestselling travel book, and was also a writer and editor at Priceonomics. His writing on business and economics has appeared in publications such as Smithsonian, the Washington Post, and The Atlantic. Mayyasi also consults for the University of Chicago economics department. He's the co-author of You Are Under Arrest for Masterminding the Egyptian Revolution (a Memoir). Kenny Malone is a cohost for NPR's Planet Money podcast. Before that, he was a reporter for WNYC's Only Human podcast. Before that, he was a reporter for Miami's WLRN. And before that, he was a reporter for his friend T.C.'s homemade newspaper, Neighborhood News. Malone's stories have investigated everything from abuse in Florida's assisted living facilities to health hackers building their own pancreas to the origins of seemingly made-up holidays like National Raisin Day. Or National Golf Day. Or National Splurge Day. His work has won the National Edward R. Murrow Award for Use of Sound, the National Headliner Award, the Scripps Howard Award, and the Bronze Third Coast Festival Award. He studied mathematics at Xavier University in Cincinnati and proudly hails from Meadville, PA, where the zipper was invented. Daryl Fairweather is the chief economist of Redfin and author of Hate the Game: Economic Cheat Codes for Life, Love, and Work. Her insights have been featured on 60 Minutes, CBS Evening News, as well as in the New York Times and Washington Post. Prior to joining Redfin she was a senior economist at Amazon working on problems related to employee engagement and managing a team of analysts. Jack Corbett is the visual host of Planet Money's TikTok account. Corbett shot NPR's first TikTok about the stock market circuit breaker. His reporting style became a perfect fit for the pandemic and the new short-form world order it has left in its wake. Since then, Planet Money TikTok's unique style and sensibility have garnered a devoted, loyal fanbase of young and diverse audiences. Almost four years later, the channel has amassed a large, devoted following of almost 800,000. His TikToks have received almost 15 million likes. In 2023, Corbett's work on Planet Money's TikTok won an Edward R. Murrow award and he's also been recognized by the White House Press Photographers Association. Corbett studied experimental cinema at Ohio State University and started at NPR in 2019 as an intern on the Music team. In his first few weeks, Corbett pitched a documentary to Jazz Night in America, which went on to premiere as part of the Sundance Film Festival in 2021. Corbett lives, breathes and makes bread in The City of Angels, Los Angeles, California. Buy the Book Planet Money: A Guide to the Economic Forces That Shape Your Life Elliott Bay Book Company

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

Chef Matt McCallister is the Food and Wine Best New Chef 2014, three-time James Beard Award finalist, and one of a handful of chefs to ever receive a five-star review from the Dallas Morning News. He opened FT33 in Dallas in 2012, followed it with Homewood, and is now opening River Sing, a 24-seat tasting menu restaurant in Fair Park, Dallas, in fall 2026. He has been sober since 2016.This episode is the less glamorous side of the chef world that people do not talk about.How the success of FT33 accelerated access to every vice that was already available, and what that looked like by 2016The morning he called his business partner's wife two days before Valentine's Day, ready to say something stern, and she answered and said Michael's deadWhat imposter syndrome actually feels like when you move from being one of the best fine dining chefs in Texas to being a food and beverage director at a casual dining groupAndré Natera and Matt McCallister trace the full arc from FT33's peak to Homewood's collapse to getting sober to disappearing from public view to building River Sing. The conversation covers the intervention, the shame of public failure, what forgiveness actually costs over time, and why he is doing it again. River Sing is named after a line in a Grateful Dead song and his lifelong love of fly fishing in the Arizona mountains. It enters through a courtyard garden. It opens this fall. It is 24 seats.GuestMatt McCallister on Instagram → https://www.instagram.com/matthewt.mcallister/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

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.

Jose Oliva, Campaigns Director at Heal Food Alliance, shares insights into the food industry's labor issues, food insecurity among workers, and systemic reforms needed for a fairer food system.Jose Oliva was born in Xelaju, Guatemala. In 1985 he and his family were forced to flee the civil war and come to the US. Once in Chicago he was called to be Executive Director of Casa Guatemala where he began to organize day-laborers in Chicago's street corners. He founded the Chicago Interfaith Workers' Center and then became the Coordinator of Interfaith Worker Justice's National Workers' Centers Network. Jose served in several leadership positions at the Restaurant Opportunities Centers United, the national organization of restaurant workers. Jose was the Co-Founder and Co-Director of the Food Chain Workers Alliance, a national coalition of food-worker organizations that collectively represents over 350,000 workers. Jose is a 2017 James Beard Award recipient and a 2018 American Food Hero Awardee and a 2020 Castanea Fellow. Currently he is the Campaigns Director at HEAL (Health Environment Agriculture and Labor) Food Alliance, a national multi-sector coalition representing over two million people in the food system. He also chairs the Chicago Region Food System Fund and serves on the boards of Woods Fund of Chicago and the Growing Justice Fund.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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! 

Join host Sam Davidson as he sits down with Max and Benjamin Goldberg, co-founders of Strategic Hospitality and two of the newest announced members of the Nashville Entrepreneurs' Hall of Fame 15th class, to be honored at the NEXT Awards on October 19th, 2026. Over 19 years, the brothers have built one of Nashville's most celebrated hospitality companies — earning Michelin Stars and James Beard Awards for their chef partners, opening concepts that helped define entire neighborhoods, and doing it all without losing either the partnership or the perspective on why any of it matters. This conversation covers the full arc: from a 16-year-old's gumball machine business and a bar nobody crossed the street to visit, to partnerships with Garth Brooks, Trisha Yearwood, and some of the most talented chefs in the country. Along the way, Max and Benjamin talk about what Nashville's hospitality culture actually is and why it's rare, the pivot from "selfish" opening to chef partnerships that changed everything, the bets that scared them, the ones that didn't work, and why Benjamin still believes the restaurant business is fundamentally insane. The episode also gets at something harder to quantify: why they keep doing this, what a regular customer asking for a table actually means, and why giving back has never been a separate line item for either of them. Episode Highlights: 0:23 — The first entrepreneurs they remember: father, grandfather, and each other 1:43 — "The Man in the Arena" sign: three generations, one office wall 2:28 — Max's revelation: the first real entrepreneur he ever saw in action was his older brother 3:15 — Benjamin's first business: one gumball machine in a batting cage to buy a car at 16 4:20 — 18 months of convincing Max to leave New York — and what the actual argument finally was 5:18 — Bar 23 in the Gulch: Benjamin with a flashlight outside, 23 shades of white inside, and one of the world's top nightlife spots 7:02 — Max's college years: promotions company, a TV show, student body president, and Lady Gaga (who opened for them, he'll have you know) 9:28 — Their father's linen tablecloth intervention: a Sharpie list of every reason this partnership was a bad idea 11:05 — August 1, 2007: Max moves back. Their wife took the photo of them signing the contract. 11:28 — What Nashville's food and hospitality scene looked like when Benjamin opened his first bar in 2003 15:54 — Why Nashville's culture of mutual support is genuinely different from every other city they know 17:13 — Arnold's Country Kitchen as the secret weapon for recruiting world-class chefs 18:12 — Locus named 20th Best Restaurant in North America, and what Pat Martin did while the team was in Vegas 20:35 — The two chapters: the first 10 years of "selfish" openings vs. the last decade of chef equity partnerships 21:17 — Why every single chef partnership they've entered has earned a Michelin Star or James Beard Award 23:48 — Company scope today: ~12 concepts, Garth & Trisha, airport, stadiums, hotel under construction 26:32 — The first restaurant: Paradise Park Trailer Resort and why quality was non-negotiable from day one 28:18 — CMA Fan Fest, hundreds of thousands of guests, and a pricing policy they've never broken 29:48 — The Patterson House: 78 seats, no bar standing, $12 cocktails, and zero industry support — until it changed Nashville's entire cocktail culture 31:48 — "The restaurant business is so dumb." Benjamin on what hospitality actually is at its core. 32:22 — Why they keep doing it: a customer, a question, and a woman meeting her father for the first time 33:55 — Placemaking: the Gulch before there were streetlights, Wedgewood Houston before Josh Habiger named it, 12 South, and what comes next 37:20 — Burt Matthews and Jodi Moody: the mentors and partners who changed every big bet 38:08 — Is Nashville growing past the point where the next Max and Benjamin can get started? 41:17 — Why giving back isn't scheduled for "after the exit" — it's built into how they operate every day 43:12 — Max's framework: earning, learning, returning — and why they're in all three phases simultaneously 44:09 — Imposter syndrome at the table, and what they want their kids to witness 46:12 — Closing: Hall of Fame, October 2026, and what showing up actually costs Subscribe to Circle Back for more conversations with Nashville's most interesting builders. Leave a review and share this episode with someone who's building something worth caring about.   Relevant Links: Strategic Hospitality Nashville Entrepreneur Center Circle Back Podcast Nashville Post #CircleBackPodcast #StrategicHospitality #MaxGoldberg #BenjaminGoldberg #NashvilleRestaurants #MichelinStar #JamesBeard #NashvilleEntrepreneur #Hospitality #Placemaking #FamilyBusiness #HallOfFame

In our first edition of 'At the Table', Brittany Dwyer and Sauce Magazine sit down with James Beard Award-winning chef Loryn Nalic of Balkan Treat Box to talk about her journey, her love for St. Louis, and the story behind one of the city's most celebrated restaurants coming off her 'Best Chef Midwest' James Beard Award. Loryn shares how family, culture, hard work, and community shaped the food she creates, while reflecting on what it means to bring national recognition back home to St. Louis.From the early days of building Balkan Treat Box to earning one of the highest honors in the culinary world, this conversation is a look at passion, persistence, and the people who make the St. Louis food scene so special.Cover Image by Whiskey & Soba Support the show

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

Why do church search committees so often struggle to find the right pastor? In this episode, Loren Richmond Jr. talks with novelist Michelle Huneven about her acclaimed novel Search, a witty and surprisingly insightful look at the dynamics of a church pastoral search committee. Although fictional, the novel captures many of the real-world challenges congregations face as they discern leadership, navigate competing priorities, and wrestle with their own identities. The conversation explores why churches are often drawn to charismatic candidates, how institutional blind spots shape hiring decisions, and why healthy congregations begin with self-awareness rather than simply searching for the "perfect" pastor. Huneven reflects on the parallels between church searches, university hiring, and other institutional decision-making, highlighting how group dynamics, consensus, and competing visions of the future influence outcomes. They also discuss declining church attendance, denominational structures, diversity, congregational governance, and the enduring tension between preserving tradition and embracing change. Along the way, Huneven shares practical wisdom from her own experience as a novelist, teacher, and occasional preacher about creativity, leadership, and the writing process. Together they explore: Why church search committees often struggle to discern the right leader The appeal—and danger—of charismatic candidates How group dynamics shape congregational decision-making Institutional health and leadership transitions Consensus, conflict, and competing visions for the future Why healthy churches are marked by self-awareness Michelle Huneven is the author of six novels, most recently Search and Bug Hollow. She teaches creative writing at UCLA. Among other honors she has received a James Beard Award, a Guggenheim Fellowship, and a Literature Award from the American Academy of Arts and Letters. She lost her house in Altadena, California in the Eaton fire so, while rebuilding, she lived in Los Angeles with her husband, dog, and talkative African Gray parrot.   Mentioned Resources:

It's tradition: if a Philly chef wins a James Beard Award, you already know they're coming on the pod to tell us everything. Fresh off his Best Chef: Mid-Atlantic win, Jesse Ito joins us to talk about the moment it all paid off after years of Beard nominations. He lets us in on how he's reshaping perceptions of Japanese cuisine at Royal Izakaya, and taking that reinvention a step further with Dancerobot. And we ask about the secret to scoring a seat at the hottest omakase in the city… Plus: other Philly chefs and restaurants at the Beard awards, everyone's Best Bite of the week, Eli's highlights from Spain, and we dish on the latest events and pop-ups in Philly, complete with hot dogs and donuts.  00:00 Eli's back from Spain! 05:00 Chef Jesse Ito of Royal Izakaya & Sushi and Dancerobot 06:04 The moment he won Best Chef: Mid-Atlantic 17:50 A new take on Japanese cuisine 23:30 Best Bites 35:23 The Bear: what we loved and what's BS  39:00 The Dish: Food Events, Chef Collabs, Philly Pop-ups 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.

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

Send us Fan MailWe are diving into a massive lineup of entertainment, world-class dining, and incredible summer perks across the Las Vegas Valley. From a classic cult film getting a high-tech makeover to an exclusive chat with a culinary superstar. We also check out New Kids on the Block's "The Right Stuff" Remixed Las Vegas residency. Wow, it was good!The Rocky Horror Picture Show is Coming to the Sphere: Following the massive success of The Wizard of Oz, Sphere Entertainment announced that the iconic 1975 cult classic is getting a mind-bending, immersive upgrade slated for 2027. Get ready to Time Warp like never before.Exclusive Chat with Chef Kwame Onwuachi: We catch up with the James Beard Award-winning chef to talk about his stunning new restaurant, Maroon, now open at the SAHARA. It officially holds the title of the only Caribbean steakhouse on the Las Vegas Strip!Free Gas via Downtown Las Vegas: Heading to the historic El Cortez? We explain how their "Fuel Up on Fun" summer promotion is giving away $50 gas cards with qualifying hotel stays through September 3.4th of July on the Brooklyn Bridge: New York-New York is bringing back the legendary Nathan's Famous Hot Dog Eating Contest as an official Major League Eating qualifier for their America 250 Bridge Bash, complete with fireworks and family fun.F1 Savings for Convention-Goers: If you are in town for business, the Grand Prix Plaza has a brand-new "Show Your Badge" deal that gets you local Nevada pricing on attraction tickets.Spectacular Saturdays at Grand Canal Shoppes: Celebrate Independence Day afternoon under The Wishing Tree inside The Venetian Resort with live music, entertainment, and custom keepsakes.NKOTB Remix at Park MGM: We check out the latest show from New Kids on the Block right on the Strip.VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

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

Join us for a new perspective on the art of dining out with Adam Reiner, a James Beard Award-winning journalist who spent over two decades working in some of New York City's most celebrated restaurants, including Babbo, Carbone, and The Grill. Adam joins the show to discuss his new book, The New Rules of Dining Out, a book that offers practical, step-by-step advice on everything from soliciting recommendations from your server and tactfully sending food back to navigating wine lists and tipping like a pro . Adam also makes a compelling case for why hospitality is a two-way street, encouraging diners to "lean forward" and become more active participants in their own dining experiences . The conversation explores the cultural significance of dining out in America and how better communication builds trust between guests and staff, leading to more joyful meals for everyone involved. Get Adam's Book: https://www.amazon.com/New-Rules-Dining-Out-Restaurants/dp/0807185043 ____________________________________ 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?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge

Toshi and Yasu Kizaki opened Sushi Den on Christmas Eve in 1984 on South Pearl Street in Denver. Little did they know how the opening would impact Japanese food in America. Over the next four decades, they built a supply chain that flies fish from a market in Kyushu to Denver in under 24 hours, took over a corner of Platt Park with a cluster of Japanese restaurants, and earned a Michelin star — at 69, the oldest sushi chef in the U.S. to receive his first. This is the story of Sushi Den's expansion, including the Michelin-starred Kizaki, and a rare sit-down with the founding brothers. Also on the show we have a great conversation with Mawa McQueen, the chef-owner of Mawa's Kitchen in Aspen. This Michelin Guide–recommended restaurant is the flagship eatery of owner and executive chef Mawa McQueen, a 2022 James Beard Award semifinalist and recipient of the 2022 Colorado Governor's Minority Business Award. The menu at Mawa's Kitchen is hyper-seasonal and reflects Mawa's international heritage, serving Afro-Mediterranean cuisine with a French-American flair. We talk about building her mini empire, and what it's like to cook for the private jet crowd. Thank you to Visit Colorado for supporting this episode. 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.

This week Denver City Council passed new lobbying rules aimed at increasing transparency and tracking who lobbyists work for, how much they are being paid, and what issues they are advocating for. The new ordinance also requires former elected officials and city appointees to take a break between leaving office and becoming a lobbyist. Denver Post city hall reporter Elliott Wenzler joins host Bree Davies and producer Olivia Jewell Love to talk about what really goes down at the City and County Building, plus discuss the latest election fraud conspiracy theory involving colored envelopes, and as always, wins and fails of the week!  Plus, if you're a City Cast Denver neighbor, you get a special bonus segment where the gals share the who, what, where, when of their ultimate World Cup watch party! Bree talked about Bow Mar officially becoming a gated community and this year's Bonfils-Stanton Social Impact Awards. Olivia discussed the trout saved from the Antero Reservoir and the lack of a craft store at DIA. Elliot talked about chef Penelope Wong's James Beard Award. For even more news from around the city, subscribe to our morning newsletter at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm What do you think? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 Learn more about the sponsors of this June 18th  episode: Energy Outreach Colorado Central City Opera Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Kristen Kish has built an extraordinary career. She's a Top Chef winner, the host of Top Chef, a James Beard Award winner, and the author of the memoir Accidentally on Purpose. But this conversation isn't really about food. It's about belonging. In this episode, Kristen opens up to Danielle about being adopted from Korea and raised in Michigan, growing up feeling different from the people around her, struggling with social anxiety, and spending years unsure of where she fit in. She shares how kitchens became the unexpected place where she found confidence, purpose, and a sense of identity. Kristen reflects on the relationship that changed her life, the career mistake that taught her the most, and how she's learned to make peace with some of the unanswered questions surrounding her story. In this episode you’ll learn: How Kristen went from struggling with self-doubt to becoming the host of Top Chef The unexpected place Kristen found confidence after years of feeling like she didn't belong Why she says she spent much of her childhood believing she wasn't good at anything How food became Kristen Kish's way of connecting with people without having to perform The behind-the-scenes reality of hosting Top Chef and judging world-class chefs Why she believes other people often see our potential before we can see it ourselves The surprising reason comfort food has nothing to do with food—and everything to do with identity The career decision Kristen regrets making after prioritizing money over purpose What stepping into Padma Lakshmi's role as Top Chef host taught Kristen Kish about confidence Lessons from Kristen’s memoir, Accidentally on Purpose Kristen’s journey with coming out, queer visibility, and living authentically The love story that helped her become fully herself How adoption shaped Kristen Kish's sense of identity and self-worth The emotional encounter in Seoul that changed the way Kristen Kish thinks about home Why making peace with unanswered questions can be one of life's greatest freedoms Follow Kristen here Check out Kristen’s memoir Accidentally on Purpose hereSee omnystudio.com/listener for privacy information.