Podcasts about james beard award

“So often when we talk about veganism, we don't imagine Black people,” says Bryant Terry, the James Beard Award-winning cookbook author, chef, and educator. But Bryant sees veganism as deeply rooted in Black communities and traditions. And, he points out, veganism is growing faster among Black Americans than among any other group. After publishing another popular vegan cookbook in 2020, Bryant released a book in 2021 that he edited: Black Food, which includes recipes, playlists, art, poetry, and essays from more than 100 contributors. Bryant joins Dan to talk about the many influences that guided him towards veganism, what it took to get the wider publishing community to take his work seriously, and why Black Food will be his last book.This episode originally aired on November 15, 2021 and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

That's been the case for Thomas and Mariah Pisha-Duffly, a Portland foodie power couple with multiple James Beard Award nominations under their belt. Today, we chat with the Pisha-Duffys about their holiday meal planning, which focuses less on extravagance and more on family and serves as a departure from the stressors of the restaurant industry. But first, as you unwrap your Christmas presents, we check in on the supply chains that brought them to you.

That's been the case for Thomas and Mariah Pisha-Duffly, a Portland foodie power couple with multiple James Beard Award nominations under their belt. Today, we chat with the Pisha-Duffys about their holiday meal planning, which focuses less on extravagance and more on family and serves as a departure from the stressors of the restaurant industry. But first, as you unwrap your Christmas presents, we check in on the supply chains that brought them to you.

Laurel Kratochvila is an American-born writer and baker based in Berlin and trained in France. She runs the iconic Fine Bagels bakery, and her first book, New European Baking, was a finalist for a James Beard Award in 2023. Laurel joins us in the studio to talk about her incredible new book, Dobre Dobre, which focuses on both the modern and traditional baking of Poland, a country with deep culinary roots. We talk about Jewish baking in Poland, and dig into some real bagel history.  Also on the show Aliza, Clayton, and Matt discuss the year in fiction and reveal their five favorite books each. Have a future guest request? A restaurant we should visit? Take the ⁠⁠⁠This Is TASTE listener survey⁠⁠⁠. We really appreciate the feedback. Learn more about your ad choices. Visit megaphone.fm/adchoices

Season 16 Episode 16: Show Notes: Welcome to a landmark edition of The Well Seasoned Librarian. We are deep into the end of another year of culinary conversation, and today, for Season 16, Episode 16, we are stepping back into the elegant patisseries and home kitchens of Paris.Our guest today is a titan of food literature. A James Beard Award winner and recipient of the Gourmand World Cookbook Award, she has spent her career bridging the gap between the professional kitchens of Europe and the home cook. A longtime columnist for The Wall Street Journal, her work is a staple in Best American Food Writing and has appeared in everything from Saveur to The New York Times Magazine.She returns to the program today to share her latest work, Chocolat: Parisian Desserts and Other Delights—a book already being hailed as a 'delicious masterpiece' by the likes of Alain Ducasse and Ruth Reichl.To lead us through this indulgent journey into the heart of French confectionery, please welcome your host, Dean Jones and his guest Alexsandra Krapanzano to talk about her new book Chocolat. Website: https://www.aleksandracrapanzano.com/Instagram: @aleksandracrapanzano Chocolat: https://www.aleksandracrapanzano.com/chocolatGateau: https://www.aleksandracrapanzano.com/gateauCookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

What happens when a James Beard Award–winning chef looks around the modern food industry and realizes the system was never built to serve craft, soul, or truth? This episode is a WAKE-UP CALL. In Chef Neo vs. The Matrix, I sit down with legendary Chef Craig Shelton for a raw, unfiltered conversation about what mass production, scale-at-all-costs, and corporate commercialization have done to the heart of the culinary world. This isn't nostalgia.This isn't complaining.This is a line in the sand. Craig takes us deep into the moment many chefs silently experience—when the love of food collides with the pressure to standardize, cut corners, chase volume, and surrender creativity for efficiency and margins. If you've ever felt like: You're producing food but losing your identity Your restaurant runs, but your soul is suffocating You didn't become a chef to serve a system that feels hollow and transactional The industry promised freedom… and delivered a golden cage This episode is for you. We talk about: The Matrix of mass production and how chefs get trapped inside it Why commercialization quietly erodes creativity and purpose The difference between scaling food and scaling meaning What it really means to take the red pill as a chef How to reclaim craftsmanship, leadership, and freedom without selling your soul This conversation isn't comfortable—and it's not supposed to be. If you've felt that quiet inner voice whispering, “There has to be another way,” consider this your signal. It's time for chefs to stop playing a role in someone else's system.It's time to wake up.It's time to be free of the Matrix. Press play. Take the red pill. And decide who you're really cooking for. If you want to see what the TRC Method can do for your and your restaurant, book a TRC Method Strategy Call (for FREE) with me personally at www.GrowMyRestaurantNOW.com About DB Donald Burns is a best-selling author, high-performance restaurant strategist, and founder of The TRC Method, the framework behind some of the most profitable and disciplined independent restaurants in the industry. Known globally as The Restaurant Coach®, Donald has spent more than four decades in the trenches of hospitality—first as a chef trained by his father, a member of the elite United States Air Force Pararescue Teams, a restaurant owner, and ultimately as the strategist restaurant leaders call when burnout, chaos, and shrinking margins are no longer acceptable. Donald is the author of multiple influential books, including the Your Restaurant Sucks trilogy, Savage Restaurant Success, and Ingredients, with his forthcoming work Restaurantology redefining how leaders think about profit, people, and performance in a low-margin industry. His work challenges the hustle mythology that keeps owners trapped and replaces it with a disciplined, systems-driven approach built on mindset, culture, and execution. Through his coaching programs, workshops, and live events, Donald has helped thousands of independent restaurant owners reclaim profitability, leadership confidence, and personal freedom—without sacrificing their health, families, or values. His coaching ecosystem spans group masterminds, private advisory, consultant certification, and enterprise-level frameworks used by top operators and industry consultants. Donald is a strategist trusted by driven founders, high-achievers, and restaurant leaders who are done playing small. Drawing from decades of operational experience, special operations discipline, behavioral psychology, and faith-centered leadership, he is known for delivering uncomfortable truths with clarity, conviction, and results. Beyond business, Donald is deeply committed to leadership development, spiritual growth, and breaking generational cycles of burnout in hospitality. His mission is simple but uncompromising: to liberate independent restaurant owners from self-made prisons and help them build restaurants—and lives—that actually work. Welcome to The Restaurant Coach Podcast—where performance meets purpose, and average is no longer an option.

Fish have long been one of the last wild foods, a source of nourishment that connects us to the powerful ecology of the planet's waters. But as journalist and author Paul Greenberg chronicles in his award-winning book Four Fish: The Future of the Last Wild Food, our relationship with the sea has dramatically changed over the past century. Once nearly all of the seafood we ate was wild; today, nearly half is farmed and the pressures on both wild and farmed systems are intensifying.In this conversation, Paul doesn't simply lament loss nor offer blind optimism. Instead, he helps us see where wild fisheries and aquaculture have faltered, where they remain strong, and how our choices today will shape the future of seafood and the oceans that feed us. Viewed through the lens of regenerative agriculture, his insights show that healthy waters and healthy land are part of the same story, and that ecological regeneration on farms must be paired with thoughtful stewardship of our rivers, estuaries, and oceans.In this episode, we get into: • What history teaches us about the human-ocean relationship and how it changed as we tamed the sea • How modern fishing and seafood production mirror some of the same challenges in industrial agriculture • Why some wild fisheries can still be models of careful management • Where aquaculture offers real promise and where it deepens existing problems • How ecological health, species diversity, and regional systems are essential for both land and sea • What eating fish in ways that support long-term abundance actually looks like • Why regenerative principles belong in discussions about oceans as much as soilMore about Paul:Paul writes at the intersection of the environment and technology, seeking to help his readers find emotional and ecological balance with their planet. He is the author of seven books including the New York Times bestseller Four Fish: The Future of the Last Wild Food. His other books are The Climate Diet, Goodbye Phone, Hello World, The Omega Principle, American Catch, A Third Term and the novel, Leaving Katya.Paul's writing on oceans, climate change, health, technology, and the environment appears regularly in The New York Times and many other publications. He's the recipient of a James Beard Award for Writing and Literature, a Pew Fellowship in Marine Conservation, a National Endowment for the Arts Literature Fellowship and many other grants and awards.A frequent guest on national television and radio including Fresh Air with Terry Gross and the co-creator of the podcast Fish Talk, Paul also works in film, television and documentary. His PBS Frontline documentary The Fish on My Plate was among the most viewed Frontline films of the 2017 season and his TED Talk has reached over 1.5 million viewers to date. He has lectured widely at institutions around the world ranging from Harvard to Google to the United States Senate. A graduate in Russian Studies from Brown University, Paul speaks Russian and French. He currently teaches within New York University's Animals Studies program and lives at Ground Zero in Manhattan where he maintains a family and a terrace garden and produces, to his knowledge, the only wine grown south of 14th Street.Agrarian Futures is produced by Alexandre Miller, who also wrote our theme song. This episode was edited by Drew O'Doherty.

Rip sits down with Andrea Freeman, James Beard Award-winning author of Ruin Their Crops on the Ground. Drawing on more than 20 years of research, Andrea unpacks how food, race, and class have shaped America's food system, exploring the historical roots of inequality that still influence what ends up on our plates today.Their conversation takes listeners on a journey from the Trail of Tears to contemporary food policies, revealing how government decisions and corporate interests have systematically marginalized communities, perpetuating cycles of poor health and limited access to nutritious food. Andrea's insights illuminate the ways in which food systems have been—and continue to be—tools of oppression, while also showing how understanding this history empowers us to advocate for meaningful change.Rob and Andrea dive into key topics including:The politics of food and its intersections with race and classFood deserts, systemic barriers, and ongoing food justice challengeThe historical impact of school lunch programs and agricultural subsidiesHow corporate influence shapes dietary guidelines and marketingThe lasting effects of colonial-era food policies on modern dietsAndrea also emphasizes the power of advocacy, inspiring listeners to see food not just as sustenance, but as a reflection of cultural identity and social justice. She encourages critical thinking about the choices available to consumers and how we can support policies that prioritize health and equity over profit.Watch the Episode on YouTubeEpisode WebpageLearn More About our 2026 Live PLANTSTRONG Events: https://plantstrong.com/pages/events Let Us Help Your PLANTSTRONG JourneyTake the Free 7-Day Challenge: https://liveplantstrong.com/free-7-day-challenge/ Learn More About Our Corporate Wellness Program: https://liveplantstrong.com/corporate-wellness/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Follow PLANTSTRONG and Rip Esselstynhttps://plantstrongfoods.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

NBC's senior consumer investigative correspondent Vicky Nguyen breaks down how to navigate holiday shopping and return policies. Also, with just 50 days until the 2026 Winter Olympics, NBC's Savannah Sellers spends a day with Team USA bobsledders as they do their unique wind-tunnel training. Plus, James Beard Award-winning restaurateur Drew Nieporent shares life lessons on how to be the perfect dining guest. And, a holiday gift guide to the hottest toys to shop for this year. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this Boomerang! episode Greg travels to the Second City of Anaheim, where he meets with Strong Water's “Fleet Commander” Ying Chang. They discuss how the bar was assembled almost entirely from estate sales, how the idea of elevated tropical bar with great rum cocktails came to fruition, their impending high dive concept, and what it's like running a James Beard Award finalist bar in the “middle brother” of Los Angeles and San DiegoFollow Strong Water at @strongwateranaheimLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Yara Herrera is the chef-partner at Hellbender, a Mexican-American restaurant in Ridgewood, Queens. Born and raised in Los Angeles, she honed her skills in the city's fine dining restaurants like Wolfgang Puck's Spago and Providence before moving to New York in 2018 to work at Momofuku Ko, Xilonen, and Sobre Masa. Today on the show, we talk about Yara's culinary journey, running Hellbender, and creating her distinctive approach to Mexican-American cuisine. And before that, Rob Rubba, chef-owner of Oyster Oyster in Washington D.C. takes the Resy Questionnaire. In 2023, Rob won the James Beard Award® for Outstanding Chef and continues as a leader in plant-focused, sustainable cooking.  The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents' pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary school, and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, she and her son were diagnosed with gluten intolerance. The very thing that defined her life and work was what had been making her sick all along. It was then that she made it her mission to elevate the world of alternative baking—to take the knowledge she was given and honor her family, while transforming recipes through her own experience with gluten intolerance. Her latest cookbook, The Art of Gluten-Free Bread, is now available. Her cookbook Cannelle et Vanille Bakes Simple was published in 2021, and was named best of 2021 by The Washington Post, Food 52, Vanity Fair, and more. Her book Cannelle et Vanille was nominated for a James Beard Award, and her work has been recognized by The New York Times, Food 52, Food & Wine, Bon Appetit, The Washington Post, NBC News, and more. www.arangoyoaga.com In this episode, we discuss: How Aran grew up in the Basque region of Spain, living across from her grandparents' bakeshop Moving to the U.S. and learning pastry and baking at culinary school in Florida Why she decided to photograph and share recipes on a blog How she landed her first book contract and launched a career as a cookbook author Discovering she was gluten intolerant and embarking on a new way of baking The release of her latest book, The Art of Gluten-Free Bread, and what's in it Tips on making the most flavorful (and beautiful) gluten-free bread And much more!    

What if the solution to feeding the world isn't on land—but in the ocean? Today, we're diving into the future of food with James Beard and Emmy-nominated storyteller Jennifer Bushman. In this episode of The Heartbeat for Hire, we dive into the deep blue with Jennifer Bushman, a James Beard Award–nominated chef, Emmy-nominated producer, and co-founder of Fed by Blue. Jennifer shares her journey from growing up in a cattle-ranching family in Colorado to becoming one of the world's leading advocates for sustainable aquaculture, ocean health, and blue foods. We explore her groundbreaking PBS docuseries Hope in the Water, the innovators restoring our oceans, and why the future of food depends on what comes from water—not land. Jennifer debunks common myths around farmed vs. wild seafood, explains how seaweed farming can regenerate ecosystems, and reveals why storytelling—not fear—is the key to environmental leadership and lasting change. From shrimp farms in Minnesota dairy barns to kelp used in skincare and ice cream, this conversation offers a hopeful, practical vision for feeding a growing world while healing our oceans.

    Timestamps
 00:00 – Intro: Why Seaweed is the Vegetable of the Future
 00:44 – Welcome: Meet Jennifer Bushman
 01:51 – Jennifer's Origin Story: From Cattle Ranching to Ocean Advocacy
 03:50 – Feeding the World: Reliance on Blue Foods
 05:15 – Seaweed: It's More Than Just Sushi (Skincare, Toothpaste, & Ice Cream)
 07:05 – Fed by Blue and the Hope in the Water Docuseries
 09:00 – The Power of Celebrity Advocates: David E. Kelly & Martha Stewart
11:35 – Breaking the Stigma: The Truth About Farm-Raised Seafood
 14:10 – Innovation Spotlight: Farming Shrimp in Minnesota Dairy Barns
 16:45 – Leadership Lesson: Using Storytelling to mobilize funding and action
22:15 – Finding Inspiration and Defining Legacy
 24:58 – What's Next & The Blue Food Cookbook

    About the Guest Jennifer Bushman is an award-winning chef, cookbook author, consultant, and storyteller working at the intersection of food, sustainability, and ocean health. A multiple James Beard Award nominee and Emmy nominee, Jennifer is the co-founder of Fed by Blue, a nonprofit dedicated to advancing sustainable blue foods and aquaculture. She is also the creator and producer of the PBS docuseries Hope in the Water, spotlighting the water farmers, fishers, and scientists driving real solutions to restore our oceans and feed the world. Jennifer serves on the Board of Directors of The Marine Mammal Center and believes innovation, education, and hope are essential to solving the ocean crisis.  Website: www.jenniferbushman.com
  LinkedIn: https://www.linkedin.com/in/jennifer-bushman-86782212/
  Instagram: https://www.instagram.com/jen_bushman

    About the Host – Lyndsay Dowd is a Speaker, Founder, Author, Coach, Podcast Host—and unapologetic Disruptor. With 30 years of leadership experience, including 23 at IBM, she's built and led high-performing teams that consistently delivered results. She also served as a Guest Lecturer at Harvard University, sharing her insights on modern leadership and culture transformation. 

 As the founder of Heartbeat for Hire, Lyndsay helps companies ditch toxic leadership and build irresistible cultures that drive performance, retention, and impact. She's been featured in Fortune Magazine, HR.com, ABC, NBC, FOX, CBS, and over 100 podcasts. 

   Lyndsay is a two-time best selling author of Top Down Culture and Voices of Women, and the host of the globally ranked and 2X awarded Heartbeat for Hire podcast—sitting in the top 2.5% worldwide. She is also the host of a weekly live show called THE LEADERSHIP LOUNGE. Lyndsay is a frequent speaker, moderator, and guest, known for her candor, humor, and ability to spark action.
    Official Brand Partner: https://MyDeals.Page/19c3 
 To my loyal listeners - I love luxury and I love a great deal. 
 If you are looking for an amazing gift or a way to treat yourself, Go to https://cozyearth.com/ and use the code LEADWITHHEART and get 41% off. It's the deepest discount you will find anywhere and I get commission too! This brand has been on Oprah's Favorite Things 9 times!! Happy Shopping! 

    Connect with Lyndsay Dowd:  Website: https://heartbeatforhire.com
  LinkedIn: https://www.linkedin.com/in/lyndsaydowdh4h/ 
  Instagram: https://www.instagram.com/lyndsaydowdh4h/ 
  Facebook: https://www.facebook.com/LyndsayDowdH4H
  Tiktok: https://www.tiktok.com/@lyndsaydowdh4h

   #JenniferBushman #FedByBlue #BlueFoods #FutureOfFood #SustainableSeafood #OceanHealth #Aquaculture #FoodSystems #EnvironmentalLeadership #HopeInTheWater #SustainableEating #ClimateSolutions

On this episode presented by Busey Bank, I'm sitting down with Nick Bognar—multiple James Beard Award semifinalist, chef, and the creative force behind three of St. Louis' most celebrated dining experiences: Indo, Sado, and the newly opened Pavilion. Nick's culinary journey started in his family's kitchens, where his mom, aunt, and grandmother taught him the power of hospitality and flavor. From those early lessons to high-pressure kitchens in Austin and Cincinnati, Nick has blended tradition with innovation to create restaurants that consistently surprise and delight. In this conversation, we'll explore what Nick learned from his family and how those values infuse his kitchens today.   We'll talk about leadership, scaling a restaurant group without losing its soul, and the creative discipline behind staying relevant in a competitive culinary scene.     I'm excited to welcome a new partner for the show - The Normal Brand - clothing rooted in Midwestern values. They're giving listeners 15% off one purchase of regularly priced clothing. Just use the code BAKEDIN at checkout. Head to thenormalbrand.com and find your new favorite fit.  Let's roll…

Chef Jose Garces' Culinary Journey*Growing up, Chef Garces learned traditional dishes like ceviche, empanadas, and pan de bono from his mother and grandmother, while his father enjoyed grilling steaks. He emphasized the importance of sofrito, a foundational cooking technique using onions, garlic, and peppers, which he still prepares in large batches. Exploring Latin Culinary TraditionsJose and Amaris discussed the importance of sofrito in Latin cooking and its variations across families. Jose shared his journey from French classical training to embracing Latin cuisine, highlighting the foundational role of sofrito and other base ingredients in different culinary traditions. They also talked about Jose's experience with paella, which he has been perfecting for 20 years, emphasizing the complexity and precision required to make a great dish. Amaris praised Jose's interpretation of paella, which she found to be authentic and reminiscent of her experiences in Spain.Brand Expansion PlansJose discussed plans to expand the tapas-based concept Amada to Chicago in the spring and Dallas in the fall. He emphasized the importance of perfecting the paella recipe and mentioned that his team would be filming and annotating the process to ensure consistency. Jose also shared his experience with opening various restaurants, including Village Whiskey, and explained the decision-making process behind each venture.Brand Expansion and Partnership UpdatesJose discussed his brand's expansion to Nashville, planned for late 2026, and highlighted its southern-inspired menu and recent improvements. He mentioned a partnership with SPB Hospitality to enhance the beverage program and emphasized the brand's collaboration with Aramark at the Xfinity Mobile Center. Jose also shared his experience with Cook Unity, a home meal service, where he has been a chef partner since 2021, offering fresh, ready-to-eat meals in six markets. Amaris expressed her positive experience with the service and noted the quality and convenience of the meals.Community Initiatives and Future InvolvementsJose highlighted the importance of supporting restaurant workers through initiatives like English language classes and health screenings, and how his recently renamed foundation, Communidad Garces, reflects his service-oriented mission. Jose also expressed his excitement for the successful future of his newly-opened Japanese restaurant Okatshe, located in Allentown, PA. And he was very enthusiastic while expressing the value of not only supporting local purveyors, but ensuring the healthiest meals by utilizing local, sustainably sourced ingredients.*The following description was aided by an AI summarization, with original material included.

This episode features Donnie Madia of One Off Hospitality, a James Beard Award-winning Chicago restaurateur, discussing the paramount importance of human connection, service, and soul in hospitality. Madia shares his origin story, starting as a bartender who learned to view himself as an "independent contractor" focused on cultivating customer relationships. He critiques modern distractions, calling mobile phones the "contraption" that destroys in-person dialogue. While he supports using AI for administrative tasks, he strongly opposes its intrusion into service roles, citing a machine that folds napkins as an example of soul-destroying automation. Finally, Madia highlights his support for The Giving Kitchen, an organization providing essential mental and financial health lifelines to hospitality workers in crisis.10 Takeaways Independent Contractor Mindset: Madia spent 10 years bartending, learning to build a personal clientele by treating his role like that of an independent contractor, focused on entertaining and taking care of people. Service is Built on Trust: True hospitality is guests trusting the restaurant and staff. Service involves simple, mindful tasks, like making eye contact or going the extra mile, which foster genuine human connection. The "Contraption" Problem: The average person checks their phone 27 times per hour, leading to wasted time and missed connection opportunities. This requires employers to actively teach mindful presence and eye contact. Signal vs. Noise and the 85/15 Rule: Madia advocates for spending 85% of time on micro-tasks (hyper-focused work) and 15% on macro-distractions (noise) to maximize effectiveness, arguing most people have this ratio reversed. Relationship Over Transaction: Long-term success is not transactional; it requires selflessly building trust and credibility. Repeat customers are the byproduct of a wonderful, relationship-driven experience. AI as Tool, Not Soul Replacement: AI can assist with admin (emails, accounting). However, automation should not replace human roles that build camaraderie, such as folding napkins, which would destroy the soul of the business. The Investment in Staff: Madia's philosophy focuses on the intangible value of staff investment. Paying people well and treating them with respect leads to low turnover, continuity, and team camaraderie, offering a superior experience. Hospitality is Essential: Restaurants are essential human spaces for congregation and escape. In a digitally isolated world, people increasingly crave the authentic human experience and the memory and story of food cooked with heart. The Giving Kitchen Lifeline: Madia champions The Giving Kitchen, an organization that provides vital financial and mental health resources to hospitality workers facing crises (e.g., severe injury or financial disaster). Power of Authentic Connection: An example of true connection: The Giving Kitchen's representative hand-delivered invitations to restaurateurs in Chicago, resulting in a near-perfect attendance rate, proving the effectiveness of intentional, non-digital engagement.

Today on The Stacks, we're joined by James Beard Award-winning chef, TV host, and author Samin Nosrat to discuss her newest book, Good Things: Recipes and Rituals to Share with People You Love. In this cookbook, Samin shares over 125 of her favorite go-to recipes, including ricotta custard pancakes, saffron-burnished roast chicken, nostalgia-inducing yellow cake with chocolate frosting, and everything in between. We discuss her return to writing after the success of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, how she balances technique with improvisation in the kitchen, and the friction between her identities as a writer and a chef.The Stacks Book Club pick for December is Friday Night Lights: A Town, a Team, and a Dream by H.G. Bissinger. We will discuss the book on Wednesday, December 31st, with Joel Anderson.You can find links to everything we discuss on today's show on The Stacks Website: https://www.thestackspodcast.com/2025/12/10/ep-402-samin-nosratConnect with Samin: Instagram | Website | SubstackConnect with The Stacks: Instagram | Threads | Shop | Patreon | Goodreads | Substack | Youtube | SubscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In “Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest,” Gravy producer Georgia Sparling takes a deep dive into the conundrum around Texas' pig problem. They say everything's bigger in Texas, and that is certainly true of the wild hog population. Millions of feral pigs roam the rural (and not so rural) areas of the Lone Star State — destroying farmland, pushing out native animals, obstructing roadways, and leaving behind billions of dollars in damage each year. And their numbers are growing at an astounding rate. Hunters and landowners in Texas have a green light to kill any and all wild pigs, be it on foot, from a helicopter, or even from a hot air balloon. But then these intelligent yet invasive animals are often left to rot in the fields because everyone knows they're tough and gamey, right? Well, not according to chef, butcher, hunter, and “hog apologist” Jesse Griffiths. The author of the James Beard Award-winning The Hog Book and co-owner of Austin's Dai Due restaurant, Griffiths is on a mission to revamp the reputation of feral pigs. In this episode of Gravy, Sparling explores the wild hog origin story and how the population has grown, not only in Texas but across more than thirty states. Armed with a mic, she travels from field to table. She joins Griffiths on a hunt for hogs, and then takes listeners into the kitchen to understand just how varied, versatile, and sustainable their meat is. She will also explore their slowly growing popularity as wild boar meat becomes more available. Along the way, she speaks with Mitch Hagney of the San Antonio Food Bank. As federal funding cuts erode SNAP benefits and food pantry budgets, Hagney and his colleagues are devising creative solutions to address the hunger problem. They're hoping that by teaming up with hunters and trappers, wild pigs can be a creative solution to feeding thousands of low-income families in Texas and beyond. Learn more about your ad choices. Visit megaphone.fm/adchoices

Host Richie Tevlin and Co-Host Dave Argust of Beermill WC talk with Danny Childs, James Beard Award-winning author of Slow Drinks. Danny is a trained ethnobotanist, mixologist, and former bartender at The Farm & Fisherman Tavern. His book Slow Drinks focuses on creating seasonal, foraged, and fermented beverages using ingredients sourced from local ecosystems. Through his work, Danny has become a national voice in the slow beverage movement, which emphasizes sustainability, biodiversity, and a deeper connection to place through drink.   @slowdrinks Link for "Slow Drinks" Book https://www.slowdrinks.co/ _____________________________________________ THANK YOU TO OUR SPONSOR:   The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Email: pmcdonald@paddymaccpa.com 267-566-4077 - Patrick McDonald - Licensed CPA _______________________________________ EPISODE NOTES: Mentioned Breweries Tonewood Brewing - Barrington, NJ Forest & Main Brewing - Epi 17 - Ambler, PA The Seed: A Living Beer Project - Atlantic City, NJ Mentioned People Dave Argust - ⁠Epi 23⁠ - Sales Manager of BeerMill WC Mike Nuhn - Head Brewer at Tonewood Dan Endicott - Epi 17 - Owner of Forest & Main Brewing Eli Facchinei - Brewmaster & Owner of Tonewood Chris Mecca - Builder of Tonewood Brewing Anthony Bourdain - World Renown Chef Jenn Hall - Writer for Edible Jersey Katie Childs - Florist & Designer Teresa Ann Politano - Writer for Edible Jersey Jonah Straus  - Literary Agent Jenny Wagner - Editor Carlo Petrini - Founder of Slow Foods Movement Alice Waters - Chef & Food Activist Jeff Quattrone - Author William Woys Weaver - Author Jimmy Nardello - Farmer of the Nardello Pepper Jimmy Hand - Author Emma Janson - Author Bart Sasso - Author Don Matteo - Mezcal Producer Niko Diaz - @Crafty Bartender  Mentioned Businesses Beermill WC - Epi 23 - Beer Distributor  Farm & Fisherman Tavern - Cherry Hill, NJ Urban Roots Farm - Local Farm Plowshare Farm - Local Farm Campari - Alcohol Producer Edible Jersey - Digital Food Magazine  Catherine Rooney's Irish Pub & Restaurant - Wilmington, DE Death & Co - Cocktail Book Hardie Grant - Book Publisher Slow Foods - Organic Food Movement Wm. Mulherin's Sons - Restaurant & Hotel Almanac - Japanese-American Cocktail Bar La Jefa - Mexican Restaurant & Bar What We Drank? Slow Saison Vol 2 Saison | 5.8%  Tonewood Brewing _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

Welcome back to The LA Food Podcast. This week, Luca and Karen Palmer dive into one of the most fascinating food stories of the year: the global fight over wagyu. Karen breaks down what Japanese producers are trying to protect, whether A5 wagyu is actually worth the hype, and why the debate mirrors DOP fights in Italy over ingredients like San Marzano tomatoes and Neapolitan pizza standards.We also unpack Esquire's Best New Restaurants in America 2025, where California dominated the list and Los Angeles landed an incredible six spots, including Travis Lett's RVR crowned Restaurant of the Year. Karen explains what stood out, how the 5 C's rubric plays into national lists, and which LA restaurants might have been unlucky snubs.In Chef's Kiss / Big Miss, we break down Michael Nagrant's viral takedown of the James Beard Awards, Greg Dulan winning the LA Times Gold Award, The New York Times critics on what defines a four-star restaurant, DoorDash entering the reservation game, and The Infatuation declaring where you should host your office holiday party.Plus, Part 2 brings a festive return from Luca's wife, who drops the hottest gift guide of the season. From Veso vermouth to butter bells, homemade shortbread to A24's Scrounging cookbook, and at-home wine tasting to Kitchen Lingo classes, this guide has you covered for cocktail lovers, hosts, family, and anyone scrambling for last-minute inspiration.If you love LA dining, restaurant news, and smart food media commentary, this episode is packed.Keywords: LA restaurants, LA dining, wagyu beef, Esquire Best New Restaurants, Travis Lett RVR, James Beard Awards controversy, Greg Dulan, NYT food critics, DoorDash reservations, LA Times Gold Award, holiday gift guide, Los Angeles food podcast.Powered by Acquired Taste Media.–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

The weekly radio show, The Splendid Table, turns 30 this year. For three decades, the program has helped home cooks feel more brave, curious and connected through the food we share. MPR News guest host Catharine Richert marks the anniversary by talking with Splendid Table host and James Beard Award-winning food writer Francis Lam. They'll talk about food during the holiday season — how to take the stress out of holiday meals, how to be a thoughtful guest and how to get out of that “same-old recipe” rut.     Guests:Francis Lam is the host of The Splendid Table, a radio program and podcast produced by American Public Media. He is an award-winning food writer with contributions to The New York Times Magazine, Bon Appetit and Gourmet. His work often explores how food connects us to culture, memory and community. 

In his second cookbook, “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America,” Sean Sherman (Oglala Lakota), James Beard Award-wining chef and restaurateur, dives deeper into the Indigenous culinary communities of 13 regions of North America and Mesoamerica. He shares dozens of recipes inspired by his travels and the people he calls friends, teachers, and leaders that he encounters along the way. Pyet DeSpain (Prairie Band Potawatomi) was already familiar with traditional everyday foods like frybread, meat pies, and corn soup growing up on the Osage reservation in Oklahoma. And on the Mexican side of her family, tamales, pozole, and atole were a staple. Now a well-known and award-winning chef, DeSpain is sharing that fusion of Native and Mexican cuisine and heritage in her debut cookbook, “Rooted in Fire: A Celebration of Native American and Mexican Cooking.”

David Utterback is a multiple-time James Beard Award honoree and the first Nebraska-based chef to be named a finalist for Best Chef: Midwest (2023). As the chef and owner of Omaha's acclaimed restaurants Yoshitomo, Ota, and Koji (his flagship Japanese restaurant, high-end omakase counter, and izakaya concept, respectively), he has earned national recognition for redefining Japanese cuisine in the American Midwest—with even The Washington Post declaring Ota as one of the country's best sushi restaurants. A self-taught sushi chef, David isknown for melding Midwestern ingredients with Japanese precision and technique, creating a style that honors tradition while pushing the boundaries of what sushi can be.Born to a Japanese mother and American father, David's path to sushi was unconventional. After years of being immersed in Omaha's indie punk scene, a job at a local sushi restaurant shifted his focus and ultimately sparked a lifelong passion. In 2008, a formative trip to Japan– including a meal at Sukiyabashi Jiro and a rare apprenticeship offer from Jiro Ono himself – solidified his commitment to mastering the craft on his own terms. Guided by self-study, his mother's translations of Japanese culinary texts, and countless omakase experiences across Japan and the U.S., David has forged a style that is both deeply personal and distinctly regional.He continues to challenge expectations of where exceptional sushi can be found – and what it can taste like.Send us a textFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

The BanterThe Guys talk about early days of restaurant-ing and how taking reservations over the phone led to scammers as well as long-time patrons. (Francis may even cry.)The ConversationThe Restaurant Guys welcome an icon in their field: Drew Nieporent! Drew has been behind some of the most acclaimed restaurants world-wide. Listen to his experiences and stories from his decades as a restaurateur and a pioneer in hospitality. The Inside TrackThe Guys have followed Drew's career and methods since they became restaurateurs. Whether it's dealing with unruly guests and bartenders on the take or nuturing steadfast regulars and devoted employees, they've seen it all! The Guys loved the book and feel it reflects the attitude of Drew and his career.Francis: Your book is full of really amazing stories and what I like about you is, and it comes through clearly in your book, there's a lot of insight and there's a little bit of f- you. That's really part of your personality that comes through and I really like it. Drew: That's true.-Drew Nieporent on The Restaurant Guys PodcastBioDrew Nieporent is one of America's most influential restaurateurs, the force behind Myriad Restaurant Group and the visionary who helped shape New York's dining scene for more than three decades. Known for creating iconic destinations like Tribeca Grill, Nobu, Corton and Montrachet, he's partnered with culinary legends and Hollywood heavyweights while championing hospitality at the highest level. His restaurants have earned Michelin stars, James Beard Awards, and global acclaim. In fall 2025 he released a memoir I'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.InfoDrew's bookI'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.By Drew NieporentEnjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

If you remove ingredients like dairy, wheat, flour, cane sugar, beef, pork, and chicken from your diet—then what do you eat? For Sioux chef Sean Sherman, excluding colonial ingredients from his cuisines gives him the opportunity to spotlight indigenous produce and uplift local communities. Sean is the owner of the James Beard Award-winning restaurant Owamni in Minneapolis. Sean joins Chris to discuss the philosophy behind his indigenous restaurant, where he thinks the American education system falls short, and how he is using food to reclaim indigenous history.This episode is part of a series of bonus videos from "How to Be a Better Human." You can watch the extended video companion on the TED YouTube Channel and the extended interview on the TED Audio Collective YouTube Channel.WatchSean cooking Indigenous foods: https://youtu.be/p0IpMqUZKbsChris extended interview: TBAFollowHost: Chris Duffy (Instagram: @chrisiduffy | https://chrisduffycomedy.com/)Guests:Sean Sherman (Instagram: @the_sioux_chef and @siouxchef | https://seansherman.com/) Linda Black Elk (Instagram: @linda.black.elkLinksHumor Me by Chris Duffy (https://t.ted.com/ZGuYfcL)Instagram: @owamni | Facebook: @Owamni - By The Sioux Chef | https://owamni.com/Instagram: @natifs_org | Facebook: @NATIFSorg | https://natifs.org/Follow TED! X: https://www.twitter.com/TEDTalksInstagram: https://www.instagram.com/tedFacebook: https://facebook.com/TEDLinkedIn: https://www.linkedin.com/company/ted-conferencesTikTok: https://www.tiktok.com/@tedtoks Podcasts: https://www.ted.com/podcastsFor the full text transcript, visit go.ted.com/BHTranscripts Hosted on Acast. See acast.com/privacy for more information.

Samin Nosrat is a chef, teacher, and author of the bestselling, James Beard Award–winning cookbook Salt, Fat, Acid, Heat, and the star of the very popular titular documentary series on Netflix. Now, she's back with a truly excellent new cookbook: Good Things. Today on the show, we go deep on the journey that led her to Good Things, why recipes are like rituals, and the dishes she makes at home on repeat. 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: Aliza visits Wild Cherry and Matt visits the new Babbo. Also, we hung out with Shy Burgers, Bad Food from Vittles looks great, and we are cooking with Uncles Big Green Curry and Cumin Club. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

From Apple News In Conversation: With the release of her James Beard Award–winning cookbook, Salt, Fat, Acid, Heat, Samin Nosrat catapulted to international fame. But amid big life changes and loss in the years that followed, she struggled to redefine her connection to cooking. With her second book, Good Things, Nosrat is back with a fresh approach to preparing food — one that’s centered on spending precious time with loved ones. She sat down with Apple News In Conversation host Shumita Basu to talk about what makes a good recipe, her weekly dinner-party group, and how to alleviate the stress of cooking a high-stakes holiday meal.

In some of the world's most coveted destinations, tourism is fueling a crisis that's pushing locals out of their own neighborhoods. Venice's new tourist taxes and Barcelona's growing anti-tourism protests show how beloved destinations are fighting back against over-tourism. And as travelers, it's time we listen. In this episode, host Angie Orth welcomes Daniel Maurer, a James Beard Award-winning food and travel journalist who has contributed to the New York Times, New York Magazine's Eater, and Atlas Obscura. As the former editor of Grub Street and author of the new book The Future of Travel, Daniel shares firsthand experiences from his digital nomad journey across Spain, Japan, and beyond—witnessing both the beauty of cultural exchange and the burden of mass tourism. You'll learn how to travel with respect for local communities, with insights that will show you why Catalan speakers aren't being snobbish and why that to-go coffee cup matters more than you think. Daniel reveals practical ways to lighten your footprint, connect authentically with locals, and travel with reciprocity in mind. You'll discover what gives him hope for the future of travel and how Anthony Bourdain's philosophy can transform the way you experience the world.What You'll Learn:3:30 Why Barcelona became ground zero for anti-tourism protests and what travelers need to understand before going7:08 How tourist taxes and etiquette campaigns are reshaping popular destinations 13:35 The role technology should (and shouldn't) play in authentic travel experiences18:32 How to move through destinations with reverence rather than extraction21:44 What connecting with locals teaches us about breaking down stereotypes and misconceptionsConnect with Daniel Maurer: LinkedIn: https://www.linkedin.com/in/daniel-maurer-2331685X: https://x.com/moscamaurerBook: https://mhpbooks.com/books/the-future-of-travelWhat are your thoughts on responsible travel? Share them in the comments!Connect with AAA:Book travel: https://aaa-text.co/travelingwithaaa LinkedIn: https://www.linkedin.com/company/aaa-auto-club-enterprisesInstagram: https://www.instagram.com/AAAAutoClubEnterprisesFacebook: https://www.facebook.com/AAAAutoClubEnterprises

With the release of her James Beard Award–winning cookbook, Salt, Fat, Acid, Heat, Samin Nosrat catapulted to international fame. But amid big life changes and loss in the years that followed, she struggled to redefine her connection to cooking. With her second book, Good Things, Nosrat is back with a fresh approach to preparing food — one that’s centered on spending precious time with loved ones. She sat down with Apple News In Conversation host Shumita Basu to talk about what makes a good recipe, her weekly dinner-party group, and how to alleviate the stress of cooking a high-stakes holiday meal.

In our November episode, Chef Adrienne Cheatham joined us to share healthy ways to tweak our holiday menus without sacrificing flavor. In this month's Key Note, Chef Cheatham opens her cookbook, Sunday Best, to offer a delicious, nutritious, affordable, make-ahead alternative to traditional main dishes – Mississippi Pot Roast. Enjoy! The Takeaway We want to hear from you! Please complete our survey: org/member-feedback. Drop us a line at our social media channels: Facebook// Instagram // YouTube. Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. For Chef Cheatham's Mississippi Pot Roast recipe, visit www.1199SEIUBenefits.org/Mississippi-Pot-Roast To order Chef Cheatham's cookbook, Sunday Best, visit Penguin Random House Books.   Guest Bio Adrienne Cheatham is a New York-based chef, author, consultant and television personality known for her bold perspective on food and culture. A veteran of some of the country's most acclaimed kitchens, Adrienne served as Executive Sous Chef at Le Bernardin and Executive Chef at Red Rooster Harlem and Corporate Chef of the Marcus Samuelsson Group. She rose to national prominence as the runner-up on Top Chef, Season 15, and has since returned to the show as a guest judge. In 2023, Adrienne published her debut cookbook, Sunday Best, inspired by her critically acclaimed pop-up dinner series of the same name. The book was nominated for a James Beard Award. Adrienne is a regular judge on the Food Network and contributor to Epicurious, where her videos have earned over 6 million views. She's been featured in The New York Times, Wall Street Journal, Bon Appétit, Food & Wine, USA Today and more—both as a subject and a writer. In 2025, she and her former Top Chef rival, Joe Flamm, launched The Chef's Cut podcast. Through every platform, she shares stories that connect food, identity, and the communities that shape them.

Beloved baker and five-time James Beard Award winner Dorie Greenspan joins the New Books Network to discuss her new cookbook, Dorie's Anytime Cakes (Harvest, 2025), a warm, inviting collection designed to slip easily into everyday life. From celebration-worthy showstoppers to simple loaves meant for sharing over coffee, Greenspan's latest book distills decades of experience into recipes. In this conversation, Dorie talks with host Laura Goldberg about how her life between New York, Connecticut, and Paris has shaped her sensibility as both a home baker and a recipe writer. She reflects on the cultural differences she has observed in American and French kitchens, their attitudes toward time, technique, and pleasure, and how these contrasts surface in cakes like her Franco-American Banana Bread, a recipe that bridges two culinary worlds. Dorie shares the cookbooks and culinary mentors who have most influenced her craft, as well as the joy of collaborating with a design team whose work helps the book feel lively, inviting, and full of personality. The episode also explores the book's recipe inspirations, including holiday-ready desserts like the Thanksgiving Cake with its sweet potatoes, maple, and marshmallow frosting, and the Cocoa-Swirled Pumpkin Bundt, which links late autumn to winter festivities. She also explains her chapter on Salty Cakes, a playful reimagining of what a cake can be. Recipes such as the Harissa-Lemon Loaf and the Seaweed and Furikake Muffins show how savory ingredients can transform familiar forms into something surprising, satisfying, and perfect for lunch, snacks, or aperitif hour. Interview by Laura Goldberg, longtime food blogger here. 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

Beloved baker and five-time James Beard Award winner Dorie Greenspan joins the New Books Network to discuss her new cookbook, Dorie's Anytime Cakes (Harvest, 2025), a warm, inviting collection designed to slip easily into everyday life. From celebration-worthy showstoppers to simple loaves meant for sharing over coffee, Greenspan's latest book distills decades of experience into recipes. In this conversation, Dorie talks with host Laura Goldberg about how her life between New York, Connecticut, and Paris has shaped her sensibility as both a home baker and a recipe writer. She reflects on the cultural differences she has observed in American and French kitchens, their attitudes toward time, technique, and pleasure, and how these contrasts surface in cakes like her Franco-American Banana Bread, a recipe that bridges two culinary worlds. Dorie shares the cookbooks and culinary mentors who have most influenced her craft, as well as the joy of collaborating with a design team whose work helps the book feel lively, inviting, and full of personality. The episode also explores the book's recipe inspirations, including holiday-ready desserts like the Thanksgiving Cake with its sweet potatoes, maple, and marshmallow frosting, and the Cocoa-Swirled Pumpkin Bundt, which links late autumn to winter festivities. She also explains her chapter on Salty Cakes, a playful reimagining of what a cake can be. Recipes such as the Harissa-Lemon Loaf and the Seaweed and Furikake Muffins show how savory ingredients can transform familiar forms into something surprising, satisfying, and perfect for lunch, snacks, or aperitif hour. Interview by Laura Goldberg, longtime food blogger here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Memories of J.C. Holdway from his sister, Juanita Holdway Evans; Chef Joseph Lenn; and her daughter, Emily Lenn. Fred Saucepan shares Joe and Janette Carter's Chow Chow recipe and kitchen memories. Today, I went to the deep freeze and pulled out a recording that I made in 2016 with Chef Joseph Lenn, Joseph's mother (Emily Lenn), and a late friend of mine, Juanita Evans, who was Joseph Lenn's grandmother and the sister of J.C. Holdway. J.C. Holdway is the namesake of the downtown Knoxville restaurant created by Chef Joseph Lenn and named after his Uncle Joe. The restaurant, J.C. Holdway, has been in the news lately, receiving the prestigious designation of “Recommended” by the renowned Michelin Guide in its inaugural regional publication of restaurants in the Southeast.
Chef Lenn is also a James Beard Award–winning chef. I thought it would be a great time to play this recording we made together before he opened his restaurant. I am an artist, and I wanted to paint a portrait of Uncle Joe as a kind of encouraging gift to Chef Lenn before the restaurant was created. You may have seen that painting, along with my portraits of Allan Benton, Eugenia Duke, Bill Best, and John Coykendall at J.C. Holdway. We also hear a recording by Fred Saucepan with memories from Janette and Joe Carter (children of A.P. and Sara Carter of the original band The Carter Family) as he shares their recipe for Chow Chow. And I share news of the Resilient Farmer Fund fundraiser concert tonight (Nov. 15, 2025) at the Paramount Theatre in Bristol, TN/VA. Doors open at 6, and music starts at 7 p.m.

Prolific, five-time James Beard Award-winning cookbook author Dorie Greenspan is the queen of sweets, and she just released her 15th cookbook, Dorie’s Anytime Cakes. Famous for her beloved World Peace Cookies and many baking books, including one she wrote with Julia Child, it's not surprising that Dorie wants to start and end her last meal with dessert. What's wrong with eating dessert first, anyway? Rachel chats with Ayurvedic counselor Jodi Boone about the life-bettering benefits of starting your meal with sweets. And when Dorie told Rachel she ate the same exact lunch every single day for years, the first person we thought of was Donald Gorske. Gorske has eaten almost nothing but McDonald's Big Macs since 1972, putting his current Big Mac count at over 35,000. Rachel called the Fond du Lac, Wisconsin native on his flip phone to learn why the man eats two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun ... Every. Single. Day. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

In 2024, Milk Bar founder, “MasterChef” judge, Bake Club proprietor, and James Beard Award-winning chef Christina Tosi moved to East Nashville. Host Marie Cecile Anderson sits down with our new celebrity neighbor to get 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 November 13th episode: Frist Art Museum Babbel - Get up to 55% off at Babbel.com/CITYCAST 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 Hey 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.

Yes, we Denverites love our green chile, but that fiery green-ish, orange-ish stew is hardly known at all in the rest of the country. Instead, we're known for things like the Denver omelet and, oddly, the cheeseburger. So it's time to set the record straight. Host Bree Davies and producer Paul Karolyi invited the host of the James Beard Award-winning podcast The Sporkful, Dan Pashman, to talk through some of Colorado's greatest claims to food fame (and some we wish we could forget). Go follow The Sporkful wherever you get your podcasts to hear the episode Paul produced about his six-year quest to uncover the truth of “Colorado-style pizza,” and check out Dan's Instagram to see him taste-test Beau Jo's for the first time.  What do you think is Colorado's greatest claim to food fame? Is there anything we left out? We want to hear from you! Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 For even more news from around the city, subscribe to our morning newsletter Hey Denver 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 Learn more about the sponsors of this November 10th episode: Babbel - Get up to 55% off at Babbel.com/CITYCAST Denver Botanic Gardens Curious Theatre Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Andrew Zimmern is an Emmy-winning TV host, James Beard Award–winning chef, and one of the most influential food personalities in the world. Renowned for his adventurous spirit and groundbreaking show “Bizarre Foods,” Andrew has dedicated his life to exploring global cultures through their cuisines. Beyond being a culinary trailblazer, he is a passionate advocate for food as a connector and healer, working to address hunger and sustainability both locally and globally. Andrew's curiosity, honesty, and genuine drive to make the world a better (and tastier) place set him apart, whether he's sharing a meal with reindeer herders in Lapland or with friends at home. Takeaways: Food as a Universal Language: Andrew believes food has the power to heal, connect, and break down barriers – sharing a meal brings out the shared humanity between people regardless of background. Purpose-Driven Passion: Despite monumental success, Andrew's “because” is rooted in giving back, making amends, and never ceasing to be curious about the world—a relentless pursuit to make a difference through storytelling and action. Eating for the Future: Through his new “Blue Food Cookbook,” Andrew advocates for sustainable, ocean-derived foods, arguing that diversifying and responsibly sourcing our diets is paramount to solving global issues from hunger to climate change. Sound Bites: “If we diversify our diets, we can save this planet. We can save families.” (Andrew Zimmern) “Co-regulating with human beings before operationalizing with them is the most crucial thing that you can do.” (Andrew Zimmern) “We are universally humanized by that experience... sharing food is a neutral ground over which we can communicate with each other, and it has immense value.” (Andrew Zimmern) Connect & Discover Andrew: Website: andrewzimmern.com Instagram: @chefaz Facebook: @AndrewZimmern YouTube: @andrewzimmerndotcom Book: The Blue Food Cookbook

Ruth Reichl is the New York Times bestselling author of five memoirs, the novel Delicious, and the cookbook My Kitchen Year. She was editor-in-chief of Gourmet Magazine, and previously served as restaurant critic for the New York Times.Ruth has been honored with six James Beard Awards, and in 2024 received the James Beard Lifetime Achievement Award.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!Coca-ColaAmerican National InsuranceWairau River WinesFollow Our Guest:Official Site: RuthReichl.comFacebook: Ruth ReichlInstagram: @Ruth.ReichlFollow The Restaurant:Official Website: Chez Panisse - Berkeley, CAFacebook: Chez PanisseInstagram: @ChezPanisse Hosted on Acast. See acast.com/privacy for more information.

Phil Rosenthal is the award-winning creator, executive producer, and host of "Somebody Feed Phil," as well as a two-time New York Times Best Selling Author and soon-to-be restaurant owner. "Somebody Feed Phil" – one of Netflix's most popular food and travel shows – has garnered a cult-like following and released its eighth season on June 18th in 190 countries. The Emmy-nominated series is Netflix's longest unscripted series and combines Rosenthal's love of food and travel with his unique brand of humor and has become must-see TV for foodies, restaurateurs, travelers, and armchair enthusiasts all over the world. Rosenthal has been nominated for a 2024 Critics' Choice Real TV Award, after winning Critics Choice Real TV Awards in 2022 and 2021 for "Best Travel/Adventure Show" and "Male Star of the Year" on behalf of the series. He also garnered a 2022 James Beard Award nomination for "Visual Media—Long Form." Currently, Rosenthal has embarked on his highly anticipated third US live tour –  An Evening With Phil Rosenthal "Of Somebody Feed Phil" – in over 25 North American cities August-October 2025. On tour, Rosenthal shares insights into his 40-year entertainment career, while incorporating his love of food, storytelling, and humor to audiences. He also invites special guests to be moderators on stage, ranging from local celebrities to famous chefs. The North American tour comes after his second European tour, which was received with resounding praise from fans across Europe. Up next, Rosenthal will also make a significant mark in the culinary world with the 2025 opening of his diner, Max & Helen's, in Los Angeles. Named after his parents, who were beloved series regulars in "Somebody Feed Phil," the dishes will not only be elevated by great ingredients but the brilliance of Executive Chef Nancy Silverton. Following a resounding call from fans, Rosenthal created a companion book to the series, "Somebody Feed Phil The Book" which was released in the US on October 20th, 2022, via Simon Element (an imprint of Simon & Schuster). It immediately landed on the New York Times Best Seller list, which then led to a UK release in January 2023 and a multi-country tour selling out venues across the globe. To expand on this, Rosenthal is set to release a second cookbook in the series, "Phil's Favorites," available for pre-order now and releasing on November 4th, 2025 in the US and November 6th in the UK.  It is more than just a cookbook; it's a celebration of food, family, and friendship incorporating recipes from his family and friends including Judy Gold and Anna Romano. In 2024, he released his first children's book, "JUST TRY IT: A Phil and Lil Book," co-written with his daughter, Lily on March 5, 2024. The hilarious children's picture book about a food-loving dad encouraging his picky eater daughter to just try something new. This once again put Rosenthal on the New York Times Best Seller list, leading to his second national book and live tour, both of which packed bookstores and theatres from coast to coast, including a sold-out crowd at The Beacon in New York City. Up next, they will launch its companion book, "JUST TRY IT: SOMEPLACE NEW!," about an encouraging dad easing his daughter's worries about staying at Grandma's for the first time. Rosenthal has further expanded his love of humor, food, and human connection through a podcast called "Naked Lunch." Launched in May 2022, his podcast is live on Stitcher, SiriusXM's mobile app, and wherever podcasts are available. Co-hosted with his friend and longtime Rolling Stone journalist David Wild, each episode of this weekly talk-show podcast features a special, world-renowned guest to discuss what's going on in their lives – "an informal meeting of wits, minds and hearts" – while eating lunch from some of Phil's favorite local LA eateries.  In 1995, Rosenthal created the hit CBS comedy "Everybody Loves Raymond" which premiered the following year. He served as the showrunner and executive producer for all nine years of the show's very successful run, which ended in 2005. During its original run, the show was nominated for over 70 Emmy Awards, and won 15 awards, including two for "Best Comedy Series" in 2003 and 2005. Rosenthal won the 2002 Writers Guild Award for "Excellence in Television Writing" for his "Italy" script. After the series wrapped, Rosenthal penned a book on the art of comedy and the making of a sitcom classic. YOU'RE LUCKY YOU'RE FUNNY: HOW LIFE BECOMES A SITCOM was published in 2007 via Penguin Publishing Group. His early writing credits include the comedy series "DOWN THE SHORE" and "Coach." Rosenthal also co-wrote "America: A Tribute to Heroes," the 9/11 telethon which aired on all four networks in September 2001, for which he won a Peabody Award and an Emmy nomination for "Outstanding Writing." Rosenthal then went on to write, direct, and star in his first feature film for Sony Pictures. EXPORTING RAYMOND, the true story about the attempt to turn "Everybody Loves Raymond" into a Russian sitcom, was met with critical acclaim upon its release in October 2010. In 2015, Rosenthal embarked on a new journey by creating his first travel food series "I'll Have What Phil's Having." This PBS documentary series, which is the precursor to "Somebody Feed Phil," received two Taste Awards and won the 2016 James Beard Award for "Best Television Program, on Location." In October 2020, Rosenthal launched Somebody Feed the People, an initiative of the Rosenthal Family Foundation that supports organizations making an impact and building community through food. This inclusive and non-partisan initiative partners with organizations across the U.S. that address food access and insecurity, support chefs and restaurant workers, create employment pathways, and strengthen the health of our food systems. This foundation is ongoing yearly. Rosenthal continued his philanthropic efforts in 2022, serving alongside Katie Couric and Jeff MacGregor as an executive producer of the documentary FOR LOVE AND LIFE: NO ORDINARY CAMPAIGN. The film follows Brian Wallach and Sandra Abrevaya, a couple battling ALS and leading a revolutionary movement to help victims of the disease around the world. "For Love and Life" went on to win awards at the SXSW Film Festival, the Chicago International Film Festival, and the Virginia Film Festival.  We chat about executives trying to sabotage him, writing what you want, gratitude, Somebody Feed Phil, Everybody Loves Raymond and almost quitting twice, writing, crazy story as a security guard, creating your own ticket plus plenty more! Check Phil out on: Instagram: https://www.instagram.com/phil.rosenthal/ Book (Phil's Favorites): https://philrosenthal.store/books/ Website: https://www.philrosenthalworld.com/ Tour dates/ shows: https://www.philrosenthalworld.com/media Youtube: https://www.youtube.com/c/PhilRosenthalWorld Facebook: https://www.facebook.com/philrosenthalofficial/ Max and Helens Restaurant (California): https://www.instagram.com/maxandhelens/ ------------------------------------------- Follow @Funny in Failure on Instagram and Facebook https://www.instagram.com/funnyinfailure/ https://www.facebook.com/funnyinfailure/ and @Michael_Kahan on Insta & Twitter to keep up to date with the latest info. https://www.instagram.com/michael_kahan/ https://twitter.com/Michael_Kahan

Many of us in the South were lucky enough to grow up surrounded by women whose devotion to family and culinary skills filled our lives with delicious food. This week, we pay tribute to those flavor mavens with a trio of interviews celebrating Southern women's culinary voices. We begin with Toni Tipton-Martin, who serves as editor-in-chief for Cook's Country magazine, which is published by America's Test Kitchen. Although Toni is not a Southerner by birth, through her role at ATK, she developed a passion for Southern cooking, with a special fascination for the women who played such an influential part in its development. Along with TV personality Morgan Bolling, Toni recently shepherded the publication of When Southern Women Cook, which features 300 recipes and stories from 70 Southern contributors. Next, we speak to Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with a new voice of the South, Vassiliki Ellwood Yiagazis, owner of Smoke & Honey in New Orleans. The restaurant and menu draw on Vassiliki's Jewish heritage and her upbringing in Greece. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Kevin Boehm cofounder of Boka Group, James Beard Award winner, and one of the most influential voices in modern hospitality has opened 46 restaurants. But behind the success was chaos. In his memoir The Bottomless Cup, he shares his story for the first time. Kevin has lived through highs that felt euphoric + lows that nearly cost him everything: homelessness, bankruptcy, bipolar disorder, and suicidal ideation. His story began with a shocking discovery at 18, that the man who raised him wasn’t his biological father; setting off a lifetime of reinvention, rebellion, and relentless drive. Kevin shares: The “one-take Frank” mentality: why chasing big, loud moments (openings, applause, launches) became his dopamine drug Building a six-table café at 21 and scaling to 46 restaurants The real cost of the high: alcohol, burnout, suicidal lows What an actual rock bottom looks like + why he calls it a gift Choosing happiness like a job: therapy, meds, Hoffman, sobriety, boundariesThe mantras: “The magic you’re looking for is in the work you’re avoiding” and “Everyone is responsible, but no one is to blame.” Forgiving three complicated parents Why hospitality is emotional surgery, not just food and service The purpose as playing a cameo role in other people’s biggest nights Social media & mental health hygiene: curating your feed like your pantry Content Warning:: This episode includes candid discussion of depression and suicidal ideation. Follow Kevin here Grab a copy of his memoir The Bottomless Cup here Book Recommendation: The Tender Bar by JR MoehringerSee omnystudio.com/listener for privacy information.

For the James Beard Award–winning writer and culinary historian Michael W. Twitty, kitchens provide a multitude of significant purposes that stretch far into the past and carry through to the present. Beyond being places where people cook, share, and eat food, they also serve as vital spaces in which to gather in community, to grieve and process trauma, to teach and learn, to dance, to heal, and to experience Black love and joy. Twitty's multilayered cooking draws on his family roots, his personal history, and his deep culinary knowledge of the American South. His latest title, the cookbook Recipes From the American South (Phaidon), brings his skill as a home cook and historically informed recipe-maker to the fore, allowing ingredients and dishes to transform into cultural and temporal touchpoints. On this episode of Time Sensitive, Twitty reflects on what researching and uncovering his ancestry has taught him about Southern cooking and himself, and shares why, for him, food functions as a tangible form of cultural reclamation and emotional healing.Special thanks to our Season 12 presenting sponsor, Van Cleef & Arpels.Show notes:Michael W. Twitty[7:43] Saidiya Hartman[8:43] Their Eyes Were Watching God (1937) and Mules and Men (1935) by Zora Neale Hurston[9:42] Gonze Lee Twitty[16:50] Brer Rabbit [14:33] National Museum of African American History and Culture[19:42] “Amazing Grace”[29:22] Gullah Geechee[54:04] Recipes From the American South (2025)[54:56] Southern Discomfort Tour[1:03:44] Koshersoul: The Faith and Food Journey of an African American Jew (2023)[1:03:44] Rice: A Savor the South Cookbook (2021)[1:03:44] The Cooking Gene: A Journey Through African-American Culinary History in the Old South (2018)[1:07:52] Ryan Coogler[1:19:17] James Hemings[1:19:17] Edith Fossett and Fanny Hern[1:19:17] Ursula Granger[1:19:31] Gage & Tollner[1:19:31] John Birdsall[1:19:31] Tennessee Williams[1:19:31] Truman Capote

The BanterThe Guys look a gift horse in the mouth….and it was delicious!The ConversationsThe Restaurant Guys catch up with more fun people at the Southern Smoke Festival 2025 in Houston, TX in their third episode recorded on locationJoaquin Rodas's passion was ignited by his work in Chicago and being inspired by some great New Orleans chefs, he made his way to Bacchanal Fine Wine & Spirits in New Orleans where wine paired with great food and music elevate the experience. Colby Rasavong is the Executive Chef of Bad Idea, an East Nashville restaurant serving Lao-French cuisine that was named one of the Best Restaurants in America by the New York Times in 2024 and a semifinalist for Best New Restaurant in the 2025 James Beard Awards.Caroline Schiff is an award-winning Chef and cookbook author based in Brooklyn, NY. She was named a Food and Wine Best New Chef '22 and is a James Beard Outstanding Pastry Chef Finalist. She is currently working on writing her second cookbook Daily Dessert with aspirations to bring her first restaurant to life- a classic diner. Leanne Wong is an acclaimed chef, restaurateur, and TV personality best known for her standout run on Top Chef (Season 1) and her culinary leadership in destination-worthy kitchens from New York to Hawaiʻi. After early roles at culinary icons like Jean-Georges and Melia Meliá, she helped launch the original Top Chef empire as a supervising culinary producer. Wong later moved to Hawaiʻi, where she opened the popular Koko Head Café.The Restaurant Guys will be podcasting from the Food & Wine Classic in Charleston Nov 14-16! Stop by and say hello!Get tickets https://foodandwineclassicincharleston.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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 this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii's Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island's most innovative culinary voices — Roy Yamaguchi (Roy's Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i's food and drink culture. They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i's culinary community. One built on collaboration, respect, and flavor. What you'll learn from this Panel Discussion How Hawai‘i's close-knit culinary community thrives on collaboration (9:03) Roy Yamaguchi's journey from Japan to becoming a pioneer of Hawaiian Regional Cuisine (13:01) Chris Kajioka on learning resilience from Per Se to Honolulu's kitchens (9:38) Keaka Lee's lessons from Eleven Madison Park and their impact on Kapa Hale (4:04) Robynne Maii's winding path from English major to James Beard Award–winning chef (7:03) Harry Chin's transformation from middle school teacher to mixologist (3:03) The clichés and misconceptions about Hawaiian cuisine — and why they miss the point (17:59) The truth about tiki culture and how it diverged from island reality (18:49) How chefs are elevating local cuisine beyond beachside stereotypes (19:48) Why food security and supporting local producers define modern Hawaiian cuisine (21:50) The role of deliciousness over perfection — Chris Kajioka's creative philosophy (23:00) Roy Yamaguchi on the evolution of fusion: from early experiments to a new definition of authenticity (26:01) How immigrant cuisines shaped distinct Hawaiian flavors (32:59) The rise of poke — and why it's never the same off the islands (38:05) Sustainability challenges: tuna consumption, local sourcing, and balance (41:20) The next generation's focus on flavor, sustainability, and joyful eating (46:58) Roy's mission to bring sustainable, flavorful meals to Hawai‘i's school lunches (51:29) Harry Chin's creative cocktail process — inspiration can come from anywhere (56:28) How cross-training and collaboration spark drink innovation (59:20) Lessons from Japan: how cultural precision influences Hawaiian creativity (1:02:18) Roy's perfume-making experience in Italy — and what scent teaches about taste (1:03:42) Creating food that connects millions without losing regional authenticity (1:09:48) The meaning of “joyful eating”: when food makes you want one more bite (1:14:08) Comfort food confessions: what each chef would eat for life (1:24:41) 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!

National security expert Juliette Kayyem on the investigation into an explosion at a Harvard Medical School building over the weekend, and President Trump's continued attacks on Venezuelan boats, even as the UN cites human rights violations. Plus, why he's threatening U.S. military action in Nigeria.Carol Rose of the ACLU of Massachusetts discusses the ACLU-led class action suit on behalf of detained immigrants who have been denied bond hearings. Plus, whether the U.S. supreme court will hand Trump yet another major victory on tariffs. Michael Curry of the Mass League of Community Health Centers on the government shutdown, healthcare costs and remembering his friend, former Newton mayor Setti Warren.David Shapiro of the YMCA of Greater Boston on how the Y is meeting Boston's food needs during the shutdown.  Alexander Smalls is an award-winning opera singer turned James Beard Award-winning cookbook author and chef. He joins us ahead of an event at Suffolk University.

In this special episode, we join James Beard Award-winning chef, baker and author Nancy Silverton in her new beautiful restaurant, Osteria Mozza, in Washington DC. Nancy takes us back to her childhood kitchen in Southern California where her mama refused to take shortcuts -- swearing off "convenience cooking" and microwave meals. She reveals that her cooking journey started after a crush she had in college and talks about how she re-learns to love cooking every year in her kitchen in Italy. Plus, we learn how to make her mama's Brisket al Fomo.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael W. Twitty is an acclaimed culinary historian and the author of the two-time James Beard Award–winning book The Cooking Gene as well as Rice and Koshersoul. His encyclopedic new book, Recipes from the American South, is a deeply researched, home cook's guide to the vast genre of Southern cuisine, offering historical insight alongside a diverse array of recipes. It's a delight having him on the show to talk about bringing this book to life.   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 visit to Ceres in New York. Is the pie worth the hype? Also, Long Island Bar is serving elite fried cheese curds, Michigan's Madcap Coffee is one of America's finest roasters, and sampling some great teas from Brooklyn's Raazi Tea. Plus, Spicewalla is now selling Umbrian olive oil, and Big Night has a new uptown location. Learn more about your ad choices. Visit megaphone.fm/adchoices

This show was recorded on location at the Southern Smoke Festival in Houston,  October 2025Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons. In 2018, they opened their special neighborhood spot Don Angie. Angie and Scott garnered a nomination for Best Chef: New York City and New York State by the James Beard Foundation in both 2019 and 2020, respectively, and Outstanding Chef 2022. Don Angie was also awarded a Michelin star in 2021 and 2022. In 2024, they opened their second restaurant San Sabino.Lucas McKinney moved to Houston in 2018 to work under James Beard Award-winning chef Chris Shepherd with Underbelly Hospitality. A proud steward of Gulf Coast ingredients and an ardent supporter of agriculture and aquaculture, working with local purveyors, farmers and conservationists.He is the Executive Chef at Josephine's Gulf Coast Tradition in Midtown Houston. Felipe Riccio & Austin WaiterFelipe  With a mother of Spanish heritage and father from Naples, Italy, Mexico native Felipe Riccio moved to Houston as a teenager and began working in kitchens as a high schooler. He has staged in Italy and New York.Riccio moved back to America to join Goodnight Hospitality as chef/partner, for restaurants Rosie Cannonball and March, which was named a 2021 Best New Restaurant by Esquire. In 2022, Riccio was a semifinalist for the James Beard Foundation Award for Best: Chef Texas. Austin After attending CIA he started as a line cook at Houston's Tony's and rose until he attained Executive Chef in 2017. He joined Goodnight Hospitality in January 2022 as Executive Chef and Partner for their highly anticipated restaurant, The Marigold Club.Chris ShepherdAfter nearly a decade working in the city's high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston's uncelebrated cultures. Chris has been honored with a James Beard Award for Best Chef: Southwest and two James Beard nominations for Underbelly. Along with his team, he runs the Southern Smoke Festival. Infohttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ 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

James Beard Award-winning chef Roy Choi's new cookbook The Choi of Cooking is all about cooking nutritious meals without sacrificing flavor. Roy shares standout shortcut ingredients to level up your meal-prep game and some of his favorite recipes from the book. Take our survey at npr.org/lifekitsurveySign up for our newsletter series on credit card debt.Follow us on Instagram: @nprlifekitSign up for our newsletter here.Have an episode idea or feedback you want to share? Email us at lifekit@npr.orgSupport the show and listen to it sponsor-free by signing up for Life Kit+ at plus.npr.org/lifekitLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Joanne Molinaro, aka The Korean Vegan, is a James Beard Award-winning cookbook author who has redefined food storytelling through viral videos. This conversation explores her journey from the facile safety of corporate law to creative uncertainty, using food to reconcile generational trauma, and navigating the liminal space between Korean tradition and personal evolution. We also discuss her refugee parents' silence, the wellness world's descent into conspiratorial thinking, and how the Korean concept of "sun mat" infuses everything she creates. Joanne brings remarkable vulnerability to this episode. Enjoy! Show notes + MORE Watch on YouTube Newsletter Sign-Up Today's Sponsors: Squarespace: Use code RichRoll to save 10% off your first order of a website or domain