Podcasts about James Beard Foundation

Episode Description: Jessica B. Harris may have been born and raised in New York City, but she has Tennessee roots through her father and has spent much of her life split between homes in the Northeast and the South – specifically New Orleans. For more than fifty years, she has been a college professor, a writer, and a lecturer, and her many books have earned her a reputation as an authority on food of the African Diaspora, as well as a lifetime achievement award from the James Beard Foundation. A few years back, Netflix adapted her book, High on the Hog: A Culinary Journey from Africa to America, into a 4 part docuseries. And I'm very proud to say that she's a longtime contributor to Southern Living with a regular column called The Welcome Table. This episode was recorded in the Southern Living Birmingham studios, and Sid and Jessica talked about her mother's signature mac and cheese, the cast-iron skillet she'd be sure to save if ever her house were on fire, and her dear friend, the late New Orleans chef Leah Chase.  For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Producer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textIn this episode of The Real Santa Fe, Bunny sits down with one of Santa Fe's most beloved chefs — and one of her dearest friends — Kathleen “Kat” Crook, executive chef and owner of Market Steer Steakhouse. Recently named to the James Beard Foundation's TasteTwenty list, Kat is taking her rodeo grit, sustainable mindset, and culinary passion to the national stage.But before she was serving up green chile mussels and reinventing happy hour in Santa Fe, Kat was a world champion roper managing 350 head of cattle on her family's ranch in Artesia, New Mexico. We talk about her wild leap from ranch life to culinary school, the surprising moment that changed everything, and how she's built a downtown steakhouse that feels like home — with food that's anything but ordinary.You'll hear:How a windy night and an Emeril Lagasse cookbook sparked a whole new lifeThe journey from rodeo circuit to fine dining kitchens in Dallas and AspenWhat makes Market Steer's beef and vibe truly differentHow Santa Fe's culinary scene is evolving — and where it's going nextWhy the James Beard recognition means so much (and what's coming this November)Oh, and did we mention caviar Frito pie?This is one of those stories that will leave you inspired, hungry, and maybe ready to take your own big leap.

Scott Crawford is the Chef/Owner of award-winning Crawford and Son and Jolie in Raleigh, NC. A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford earned the coveted Forbes Five-Star award at three properties prior to introducing Crawford Hospitality, and has earned accolades such as Esquire “Best New Restaurant,” Newsweek's “101 Best Places to Eat in the World,” Triangle Business Journal's “CEO of the Year” and the News & Observer's “Restaurant of the Year.” His leadership extends beyond the kitchen; he serves on the Honorary Committee of Healing Transitions – a place for recovery in downtown Raleigh, on The Sunday Supper board, was the Founder of the Ben's Friends Raleigh chapter, and is committed to cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals. Crawford Hospitality welcomes Crawford Cookshop in Clayton, NC and Crawford Brothers Steakhouse in Cary, NC's new Fenton in 2022.Listening in Columbus, Ohio? Care about where your food comes from? Head to ⁠⁠⁠⁠⁠⁠⁠yellowbirdfs.com⁠⁠⁠⁠⁠⁠⁠ to start your order for farm fresh food, and enter NOPROOF30 for 30% off your cart.⁠⁠⁠⁠⁠⁠⁠Founded in 2016, the mission of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ben's Friends ⁠⁠⁠⁠⁠⁠⁠⁠⁠is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country.

Hey folks, welcome to a bonus episode of the Ecosystem Member podcast. Some of you are probably aware that Ecosystem Member is actually my second podcast project. My first called You Can't Eat Money looked specifically at the relationship between humans and nature and the more-than-human world through the medium of food. Given that our food system accounts for about a third of global greenhouse gas emissions - in particular incredibly potent methane from animal agriculture - and many of us in the West eat a few meals at day, food seemed like the best place to start where individual action can actually make a huge difference. What you pick up off the grocery store shelf and what restaurants you frequent and what you order at restaurants you frequent shapes demand. If we opt for foodstuffs that are more environmentally responsible, that demand indicator can shape the purchasing and investment of large businesses. The problem is there is a lot of misinformation out there. Just a couple weeks ago, a “major” study commissioned in the UK state that beef cattle farming was “beyond net zero” meaning a reducing in beef production and consumption isn't necessary because the farm captures more carbon than it emits. The study, however, was quite small, on only three fields out of the 105 fields on farm, failing to meet the threshold for being statistically significant. (https://www.theguardian.com/commentisfree/2025/may/07/cattle-sheep-farming-sustainable-food) What's probably not surprising is that the research was funded by McDonald's, which according to reporting from Bloomberg has a larger footprint of heat-trapping emissions than the entire country of Norway, the entirety of cement production in the United States, and American Airlines. It has been estimated that McDonald's sells about 2.36 billion hamburgers per year globally.Many people who have shared the McDonald's-funded research online have used the phrase “It's not the cow, it's the how,” which to put it bluntly is a ridiculous frame that insinuates that the other side is actually blaming cows for climate change. As Andy Jarvis, the Director of Future of Food at the Bezos Earth Fund, told me in a recent LinkedIn exchange, the cow that exists for animal agriculture today has been so manipulated by humans that it no longer resembles the cows that were first domesticated. So, in light of its recent James Beard Foundation award nomination, I am re-releasing the episode I recorded for You Can't Eat Money with the author of “The Blue Plate” - Mark J. Easter. I've read far too many books and white papers on this topic. Mark's research, insight and empathy makes “The Blue Plate” the only book I really recommend to people when it comes to understanding the impact on nature and the more-than-human world - and ourselves really - of our food system. So huge congrats to Mark on his nomination and I hope you enjoy this podcast as much as I did when I recorded it. Buy “The Blue Plate” by Mark J. Easter - https://bookshop.org/a/96865/9781952338205

In the restaurant world, infant mortality is the norm. Nearly two-thirds of new eateries shut down in their first year. Only one in five lives to see its fifth birthday. So when a restaurant—not just any restaurant, but a plant-based fine-dining spot—thrives for decades, it's not just impressive. It's almost mythic. Enter Rich Landau and Kate Jacoby, the married duo behind Vedge, the acclaimed Philadelphia restaurant that's helped redefine what plant-based food can be. With nods from Bon Appétit, GQ, Food & Wine, and the James Beard Foundation, Rich and Kate have built more than a restaurant—they've built a movement. One that proves vegetables don't need to play second fiddle—they can own the stage. Now, I don't know how these two do it. My wife and I love each other, but even the suggestion of collaborating on a work project sends us both reaching for diplomatic escape routes. Yet somehow, Rich and Kate not only run a business together—they do it with passion, purpose, and of course, with pastry. Rich got his start in the '90s with Horizons, a bold bet on vegetable-forward cuisine back when people didn't even know how to pronounce “vegan,” let alone what it meant. Kate joined with a background in hospitality, bringing a refined palate and a pastry chef's touch. But this episode isn't just about food. It's about values. About running toward the hard stuff. About how two people built something meaningful—together—and stuck with it through all the chaos the restaurant industry throws your way. If you're a foodie, an entrepreneur, or just a fan of staying married while doing the impossible—this one's for you.

On today's podcast, Founder and CEO of af&co., Andrew Freeman shares Expert Tips and Trends in Travel, Luxury Hotels and Fine Dining, and Strategies to stay relevant, resourceful, and respected in your industry   BACK STORY Named as one of the Top 25 Most Extraordinary Minds in Sales and Marketing by the Hospitality Sales & Marketing Association International, and was named a PRNEWS CEO of the Year Honoree for 2023, Andrew brings a combination of deep industry experience, passion and creativity to every endeavor. With 40 years in the hospitality industry and af&co. celebrating its 20th anniversary in 2025, Andrew has built a legacy of innovation while staying at the forefront of industry trends. With over 200 restaurant and hotel launches, Andrew and his team have provided branding, marketing, PR, and operations consulting for hundreds more, including spirits, wine brands, and destinations. af&co. has also produced culinary events ranging from intimate dinners to festivals drawing over 10,000 guests. From 2016 to present, af&co. has been named by the San Francisco Business Times as one of the Top 50 LGBTQ-Owned Businesses in the Bay Area, consecutively moving up the ranks to its current position at number 34.  Andrew got his start in the restaurant business by working his way up through the ranks at several legendary New York City establishments. At the Russian Tea Room, Andrew opened the Cabaret, which became the toast of the town after only six months and he spent six years as VP of PR at The Rainbow Room, working alongside Joe Baum. He then moved onto the famed Windows on the World, Andrew was the VP of Public Relations and Marketing and oversaw the re-launch after the Trade Center bombing in 1992.  Before founding af&co., Andrew spent a decade as VP of Public Relations and Strategic Partnerships at Kimpton Hotels & Restaurants, launching over 40 properties and expanding the brand globally. He also spearheaded Kimpton's award-winning LGBTQ+ travel program, helping it become the first hospitality company to earn a 100% score on the Human Rights Campaign's Corporate Equality Index—a distinction it has maintained since 2002. In addition to af&co., Andrew co-founded Carbonate in 2020, an independent branding and creative agency specializing in storytelling, identity, and positioning for the hospitality industry. Under Andrew's leadership, af&co. and Carbonate have become highly respected consulting firms with headquarters in San Francisco and Cincinnati, serving clients nationwide. The af&co. + Carbonate Annual Trends Report, now in its 17th year, continues to be one of the most influential industry resources, providing insights into emerging hospitality trends. When Andrew is not consulting with his growing list of notable clients, he dedicates any extra time he has to philanthropic efforts sitting on the boards of SF Travel, The Golden Gate Restaurant Association, Foodwise, and The Richmond Ermet AID Foundation. He's an honorary board member of Meals on Wheels San Francisco and a co-founder for Dress for Success San Francisco.  Andrew has been a driving force in initiatives that amplify and support hospitality businesses in the Bay Area. He is a co-founder of the Oakland Restaurant Collective and Savor Oakland and collaborates with Visit Oakland, Eat Drink SF, and The James Beard Foundation on yearly culinary events. He continues to advocate for hospitality businesses, ensuring they remain integral to the cultural and economic landscape. A regular contributor to industry publications, Andrew is a sought-after speaker at hospitality conferences worldwide. When not working – you can find Andrew at Barry's Bootcamp, catching the latest Broadway show (obsessed), exploring the wonders of San Francisco with his pooch Dolly and of course celebrating life's everyday moments at his favorite restaurants and hotels. Website: https://www.afandco.com/ Instagram: afandco SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.

261. Edible Theology with Kendall Vanderslice   Kendall's Website   John 6:35 NIV "Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty."   **Transcription Below**   Kendall Vanderslice says "Yes, before you ask, that is my true name."   Kendall is a baker and writer whose best thinking occurs as she works dough between her hands; scribbles down thoughts on pieces of parchment dusted in flour, until she can parse them out later before her keyboard. When she embarked on a career as a pastry chef, she found that her love of bread transformed the ways she read Scripture. Fascinated by God's use of food throughout the arc of the Gospel, she merged her work in the kitchen with academic study of food and theology.   As a graduate of Wheaton College in Illinois (BA Anthropology), she began engaging questions of food and faith. Interested in commensality—or, the social dynamics of eating together—she studied food at Boston University (MLA Gastronomy). Her thesis on church meals sparked a range of theological questions, leading her to Duke University where she wrote a thesis on the theology of bread (MTS). In 2018 she was named a James Beard Foundation national scholar for her work on food and religion.   She lives in Durham, North Carolina, with her beagle, Strudel, her sourdough starter Bread Astaire, and her brood of hens: Judith Jones and the Three Gourmands.   Questions and Topics We Cover: You've studied so much about food and theology . . . are there any favorite lessons or resources that you still think about today? Is there any other science in the bread baking that is fascinating because it also has a richer, deeper spiritual meaning? What's one recipe in the book you're especially excited about?   Other Episode Mentioned from The Savvy Sauce: 47 Relationships and Opportunities that Arise from Using Your Gifts with Founder of Neighbor's Table, Sarah Harmeyer   Related Episodes on The Savvy Sauce: 15 The Supernatural Power Present While Gathering at the Table with Devi Titus Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer Experiencing Joy, Connection, and Nourishment at the Table with Abby Turner Fresh Take on Hospitality with Jaime Farrell   Thank You to Our Sponsor: Dream Seller Travel, Megan Rokey   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Please help us out by sharing this episode with a friend, leaving a 5-star rating and review on Apple Podcasts, and subscribing to this podcast!   Gospel Scripture: (all NIV)   Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   **Transcription**   Music: (0:00 – 0:09)   Laura Dugger: (0:10 - 1:22) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.    Do you love to travel?   If so, then let me introduce you to today's sponsor, Dream Seller Travel, a Christian-owned and operated travel agency. Check them out on Facebook or online at DreamSellerTravel.com.    We were one of those families who joined in the COVID trend of baking our own bread.   And so, I was fascinated even years later when I came across my guest for today, Kendall Vanderslice. She's an author and the founder of Edible Theology. And I've always appreciated different verses being brought to life, even things that we interact with every day, such as salt and yeast.   But God has richer meanings for all of these. And so, I can't wait for Kendall to unpack these in our conversation today. Here's our chat.   Welcome to The Savvy Sauce, Kendall.   Kendall Vanderslice: (1:20 - 1:22) Thank you so much for having me. It's great to be here.   Laura Dugger:  (1:23 - 1:30) Would you mind just starting us off by sharing a bit about your background and what led you to the work that you get to do today?   Kendall Vanderslice: (1:31 - 3:46) Sure. So, I have always loved baking. I always, you know, when I was a child, but especially once I was in middle school and high school, I had a lot of anxiety.   And so, when I just ever, anytime I needed to work through any sort of scope of emotions, I would always turn to the kitchen. Working with my hands became this way to sort of ground me and help me find calm in the midst of sort of my mind just buzzing. I was also one of five kids.   So, it was like after everyone had gone to bed and the kitchen was silent, was the only time there was quiet in my house. And so that was kind of always became the source of calm and grounding for me. And so, then when I graduated high school and was trying to figure out what I wanted to do with my life, once again, I turned to the kitchen as a way to try and process what I should do.   And long story short, over time, I realized, oh, maybe actually this work of baking is the work that I am called to do. And so, I ended up taking a very circuitous path to get there. I took a gap year after high school.   I went to undergrad and studied anthropology in college. And in that time, learned that I could, my love of food and my love of the kitchen, I could examine not just in the practice of cooking, but through an anthropological and historical lens, looking at how food shapes community and shapes culture and how culture shapes the foods that we eat. And so, from there, I went and worked in professional kitchens.   But I had all these historical, cultural, theological questions kind of buzzing around at the same time. And, you know, I would go from my work at the bakery on Sunday morning. I would rush from work to church and I would receive communion each week with bread dough still stuck to my arms.   And I started to question, what does this bread that I spend my whole morning baking have to do with this bread that I receive at the communion table? And so that just unlocked a whole new path of what I could do with bread and with my baking beyond just in the kitchen and larger understanding how it shapes our awareness of who God is and how God is at work in our lives and in our communities.   Laura Dugger:  (3:47 - 3:58) Wow, that is incredible. And even today, do you want to share a few of your offerings? Because edible theology was a new concept to me, and it's just fascinating what all you have going on.   Kendall Vanderslice: (3:59 - 5:31) Yeah, absolutely. So, my primary program is that I teach a workshop called Bake and Pray. And so, this is a workshop where I teach people how to bake bread as a form of prayer.   So, we look at the ways that bread is at play throughout the narrative of Scripture, kind of what it is that God is using, why it is that God is using bread as the storytelling device in the narrative of Scripture, and why Jesus would give us bread at the center of Christian worship. But then at the same time, we're learning how the actual practice of baking bread can be a way to connect with God, to find rest and to understand God's presence with us in a very tangible form. So, with that, I also have a handful of books.   Most recently, I released a book called Bake and Pray. It's sort of this workshop in book form. It's a collection of recipes, but also a collection of liturgies, so that you have the tools you need to make your time in the kitchen a time of prayer. I call it a prayer book meets cookbook.    But I also have a handful of other resources, a Bible study or a small group study called Worship at the Table, where it's actually helping people gather around the table and understand how God is at work through the table. And I have a podcast that it was a limited run.   There are 30 episodes called Kitchen Meditations. They are short meditations to listen to while you cook, while you're in the kitchen. So, you can understand the food that you eat more fully and also understand how your time preparing it can be a time of worship.   Laura Dugger:  (5:31 - 5:50) I love that. And there's so much to unpack. But let's just start here with all the things that you've studied with food and theology and gone to school for years and put this into practice.   Are there any favorite lessons that stand out and are maybe ones that you still think about today?   Kendall Vanderslice: (5:51 - 6:57) Well, you know, one of my favorite books that helped shape my understanding of food is a book that was written in the 1960s by an Episcopal priest named Robert Carr-Capin. It's a book called The Supper of the Lamb. This book is just a delightful book to read.   I think everybody should read it. Robert Carr-Capin was he was an Episcopal priest, but he was also a food writer and he also was a humor writer. He and his wife wrote a satirical column together.   And so, The Supper of the Lamb is kind of the culmination of all three. It is this beautiful reflection on a theology of food in the table, but it is hilarious as well. And so, it is written as instructions to host a dinner party that is all built around preparing lamb for eight people in four different ways.   And so, it's reflections on kind of, you know, this revelation, the imagery in the book of Revelation on the marriage supper of the lamb, But then taking that to be a very liberal dinner party that he hosts in his home. And it will forever change the way that you think about food and think about the table and think about how God cares about food.   Laura Dugger:  (6:58 - 7:13) Wow, that's interesting. And even a piece of that that you had highlighted before is community, that food draws us together in community. Are there any lessons or reflections you have on that topic as well?   Kendall Vanderslice: (7:14 - 9:03) Yeah, I mean, so I spend my days traveling the country and visiting churches and eating meals with strangers all the time. This is such a central part of my work. So, my first book was a study of churches that eat together as their primary form of worship.   And so, I had the opportunity to research 10 different churches across the country and look at how does this practice of eating together regularly shape their understanding of community, but also shape their understanding of church and shape their understanding of worship. And what I saw in that practice of traveling and eating with all of these churches was that communities that were built around the table, where their primary rhythm of gathering was this practice of eating together and talking together and dialoguing together. It created such resilience within these communities as they faced conflict and tension within them that their commitment to eating together, but then their understanding of these community meals as being intrinsically connected to the communion table, the meal of bread and the cup that they also shared, it shaped their ability to have conversations and wade into hard topics that communities might otherwise try to say, you know, kind of avoid, because what they believed was that, you know, the table that we gather at regularly is a place that can kind of manage and hold on to those tensions.   And it's a place where these hard conversations can arise. But also at the end of each of these meals, we remember that we are going to share the bread and the cup together and that God has told us that we have been made one in the body and blood of Christ. And so, we have a responsibility to care for one another, even as we argue and disagree and have a really, you know, dig into these hard conversations.   Laura Dugger:  (9:04 - 9:58) That is beautiful. And I think of so many things when you say that. I'm in the book of Acts right now, my quiet time.   And so, the early churches, they were breaking bread together daily. You see that as part of the impact, the outflow that came from that. And then just, I think, gratitude as you share, because I wasn't a follower of Jesus growing up.   Our family went to church. And by the time I was in high school, all of my family were believers, including my siblings. I was the last one.   But the church that we went to, we shared a meal together every Sunday. And those relationships are long lasting. Then you hear about what people are actually going through.   It's such a natural way to dive deeper into that fellowship. And so, I love that you've traveled around and studied this. And I'm also curious if you've connected with one of my past guests, Sarah Harmeyer with the Neighbors Table.   Kendall Vanderslice: (9:59 - 10:03) I am familiar with her work, but I have never actually connected with her.   Laura Dugger:  (10:04 - 10:09) OK, you two. I'll link her episode in the show notes, but I think you two would have a lot of fun together.   Kendall Vanderslice: (10:09 - 10:14) Oh, great. Great, great. I know I've seen some of her tables on.   She's the one who builds tables. Is that right?   Laura Dugger:  (10:14 - 10:15) Yes. Yes.   Kendall Vanderslice: (10:15 - 10:19) Yes. OK. I have seen her tables on Instagram, and they look just absolutely beautiful.   Laura Dugger:  (10:19 - 10:37) I love it. Well, I'd also like to talk about your most recent book, because there's one part where you talk about the sacred language of bread. And I'd love for you just to walk us through some significant scriptures that highlight bread throughout the Bible.   Kendall Vanderslice: (10:37 - 19:43) Yeah, absolutely. So, one of the reasons that I love to think of bread in terms of a language itself is because so often we think of our faith as being something that happens predominantly in our minds, that it is the things we believe about God and the words that we say to God. And it becomes this very sort of mental exercise of worshiping God in our heads.   And we forget that the rest of our bodies and the rest of our lives are a part of how we know God as well, that we were created in these human bodies with all of these senses. And it's only through these senses that we get to know the world around us. And it's in getting to know this creation around us that we get to know our creator as well.   And so when we think of our faith as happening something predominantly in our minds, then when we have these moments where we don't feel like God is present, or we feel like we don't hear from God, or we just don't have the energy to, you know, to read scripture every day, or we feel like we, you know, I'm just like praying and praying and praying, and I've just exhausted the words I have to say. Then it's easy for us to feel like we've been abandoned by God, that we're in this sort of spiritual dark place. But Jesus, he calls himself the word, but, you know, Jesus is the word that was present with God in the beginning.   But Jesus also calls himself the bread of life. And Jesus identifies himself as something deeply tangible. And he offers his own body to us in the form of bread at the communion table.   And so, Jesus is telling us that Jesus is present with us in this very tangible form, something that we can mix together with our hands, something that we can taste on our tongues, something that we can feel in our bellies as we digest it. That Jesus is telling us, like, I am with you in this deeply tangible way. And if you don't feel my presence, and if you don't, you know, hear what I am telling you, or you don't feel like I am listening to you, know that you can eat this bread and have this very tangible reminder that I have promised to remain present with you and to remain faithful to you.   And so, the ways that we see this at work in Scripture, once we understand that, you know, bread is not just a metaphor, that bread is actually something very physical and tangible, a way that God speaks to us, I think it changes the way that we see bread show up in Scripture. That it's not just a handy metaphor that shows up every, all over the place in the Bible, but that Jesus is actually, that God is actually doing something through bread itself.    So, the very first place that we see bread appear in Scripture is as early as Genesis 3:19, “It is by the sweat of your brow that you will eat your bread until you return to the ground, for from it you were taken, from dust you come, and to dust you will return.” So, prior to this point in Genesis, we have the creation accounts, we have, you know, that God has created the garden, placed humanity in the garden to tend to this creation, to care for it. And they are intended to, you know, they are nourished by the fruits of these trees, they delight in God by delighting in God's creation.   And God gave them just one restriction, which was a restriction on what they could eat. And so, in Genesis 3:19, we know that they have failed to honor this restriction that God has given them. And we are now learning the ramifications of that fall.   And one of those ramifications is that the soil is going to sprout forth thistles and thorns. That we will no longer just be nourished by the fruits of the trees, but that we will have to labor in this soil. We will have to labor against a creation that works against us in order to have our nutritional needs met.   But at the same time, God offers us this gift, that it's by the sweat of your brow, you will eat your bread. Our bread, you know, doesn't just grow from a tree. The humanity was probably not eating bread in the garden.   But in this offering of bread, that it's by the sweat of your brow, you will eat your bread. Humans are being told, yes, we will have to labor in the soil in order to nourish ourselves. But also, we are being invited to participate with God in the transformation of creation into something really delicious as well.   So, bread is, at the same time, both this picture of the brokenness of creation and yet also the goodness of God. This blessing, this gift from God in the midst of a broken creation. The production of bread, historically, has required a lot of work.   It requires months and months of laboring in the soil to grow wheat, harvest wheat, thresh it, and then grind it into flour. Turn that flour into dough, gather firewood to heat up an oven, and then turn that dough into bread before finally being able to eat it. So, humanity has long known that it is, you know, there is this deep, this incredible amount of labor required to make bread.   And yet also, bread contains almost all of the nutrients that humans need in order to survive. We can live off of just bread and water alone for a very, very, very long time. And in fact, many humans throughout most of human history have lived off of just bread and water for a very, very, very long time.   So then when we see bread show up in other places in scripture, we see it show up as this picture of God's miraculous provision for God's people. We see it show up as a sign of God's presence with God's people. And we see it as a sign of God's promises to God's people that God will continue this work of restoration until we have this imagery of this renewed creation in the book of Revelation.   So, one picture of that is in this provision of manna for the Israelites in the desert. You know, I think oftentimes for us, we read this story and we think the miracle is like, well, I don't know about you, but I've never opened my front door and had bread strewn across my lawn that I could just go out and gather. But we can still picture just walking into a grocery store and having a whole aisle of bread to choose from, right?   For us, the miracle seems like it just appears out of nowhere, but it doesn't seem all that crazy to just have a bunch of ready-made bread available to you. But for the Israelites, the work of making bread would have been nine months or more of labor between growing wheat, harvesting it, turning that wheat into flour, flour into dough, dough into bread. That's work that was not possible while they were wandering in the desert.   And so, when God is providing this miracle of manna, all they have to do is go out every single morning and gather, and they have to trust day after day after day that God is going to continue to provide. So, then we see a mirror of this in the story of the feeding of the 5,000. Once again, I think the miracle to us oftentimes feels like, you know, well, I've never seen five loaves capable of feeding 5,000 plus people.   But still, we can picture a Costco aisle of bread that probably has enough bread to feed 5,000 people. Just the presence of bread enough for that size crowd doesn't seem all that miraculous. But for the crowd who was gathered on the hillside with Jesus, they would have had a much closer awareness of just how much work was required to grow enough, in this case, barley.   One of the accounts says that it was barley bread. So, to grow enough barley to make enough bread to feed this crowd. And at the very least, in Mark's account of the gospel, we see a very direct link to work and how much work would be required to feed this crowd.   Because in the gospel of Mark, it says that it would take more than half a year's wages to buy enough bread to feed this crowd. So, this distinct connection between labor and hard work in order to feed, to provide the bread for these people. But Jesus circumvents that labor required to either make the bread or buy the bread and just miraculously provides these five loaves to feed 5,000 plus people.   So then on the night before his death, Jesus takes, I think, this imagery one step further. It is not just the labor of making bread that Jesus circumvents in his provision of bread for his disciples. He offers bread to his disciples and says, “This is my body that is broken for you.”   Jesus is circumventing the very work of defeating the curse of sin and death. He has taken the labor of defeating sin and death onto his own body. And he's offering that body back to his disciples and onto anyone who remembers Him in this meal of bread and the cup.   But he's offering to us His body as in the form of bread, as this picture of the labor that Jesus has taken on, the curse that Jesus has taken on so that we can then live in freedom. And so, we're still currently living in this sort of in-between time where we know that Jesus, that Christ has died, that Christ is risen, and we are still awaiting the day when Christ will come again. We're still awaiting this imagery in the book of Revelation where creation is restored.   And I believe our relationship to bread will purely be one of delight and joy and freedom. But right now, we do still experience that brokenness of creation in relationship to bread. But also, bread is still a way in which we can know God, in which we can trust God's promises to us in this very tangible form in which we can believe that God is with us, even when we don't feel it.   Laura Dugger: (19:43 - 22:17) Let's take a quick break to hear a message from our sponsor. Do you have a bucket list of travel destinations? Or maybe you have a special event coming up like a big anniversary, a honeymoon, or even just that first trip to Europe?   If so, you need to call Dream Seller Travel. Dream Seller Travel is located in Central Illinois, but works with clients all across the USA. 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Let them deal with the problems that arise while traveling so you can just enjoy the trip. Dream Seller Travel has been planning dream trips since 2005 to amazing destinations such as Alaska, Italy, Hawaii, Canada, the Caribbean, United Kingdom, Germany, Switzerland, France, South Africa, Iceland, and more.   Where do you dream of going? You can reach out to Dream Seller Travel at 309-696-5890,  or check them out online at DreamSellerTravel.com. Thanks for your sponsorship.   In line with your brand of edible theology, I'd love to go further into the scripture. That was so fascinating. I feel like you're so succinct in the way that you put that all together.   So, I kind of want to do a deeper dive into a couple of the key ingredients of bread and then have you share their significance both in contributing to food, but also their significance for our own lives. Absolutely. Let's just begin with salt.   Will you share the scripture and insight into salt?   Kendall Vanderslice: (22:18 - 23:20) Yeah. One of the things that I love about salt, I think oftentimes, especially here in America, we have a sort of distorted understanding of the role that salt plays in our food. Oftentimes, we treat table salt.   We usually have table salt that you just add onto your food after cooking it. Maybe you add a little bit of salt while cooking, but for the most part, you just sprinkle on table salt after. And it almost is treated as this kind of added flavor.   But salt actually should not be this added flavor at the end. Salt should be incorporated into the cooking process because salt opens up our taste receptors on our tongues, and it opens up the flavors in the dish. So, salt actually should not be the predominant flavor that we taste.   Salt should be the thing that allows us to taste everything else. And I think when we understand salt in that form, it should reframe our understanding of what it means to be the salt of the earth or to be salt and light in the world. What does it mean that salt is not the thing that itself gets tasted, but salt is the thing that opens up the flavors of everything else around us?   Laura Dugger:  (23:20 - 23:30) Kendall, can you take that even a step further? What does that practically look like for believers really living as salt of the earth?   Kendall Vanderslice: (23:34 - 24:26) I think one of the great joys of the ways that these metaphors at work in Scripture is that we get to continually explore and see what that means for us and where God might be calling us. But I do think that being aware that to be the salt of the earth is to help pull out the best in the communities around us, to pull out the best in the people around us, is just this really beautiful picture of how I think God asks us to work in community. But our job is not necessarily to be the strong presence.   Our job is not necessarily to make sure everyone knows that we are present, but instead our job is to identify and build up and pull out the best parts of the people around us in the communities that we are in.   Laura Dugger:  (24:27 - 24:56) That's so good. I love how you shared that because for me, as you were unpacking it, I was just thinking that we as the salt, when you taste it, you don't want to think, oh, that's salt. You want, like you said, to open it up to others.   And so that's our purpose is to reflect and glorify Jesus and to point to him. So, I'm sure there's countless meanings. Will you also do the same thing and share the significance of yeast?   Kendall Vanderslice: (24:57 - 29:44) Yeah, sure. So, yeast is, you know, also a fascinating, fascinating thing. And we are only really just beginning to understand sort of the microbial world and the role that it plays in our lives, in our bodies, in our world.   And so, it's opening up entirely new understandings of how yeast is at work in scripture. One thing that we have to bear in mind is that the writers of scripture did not actually know what yeast was. We were only able to identify the microbes that are yeast and bacteria in the last 150 years.   And so, prior to Louis Pasteur, humans didn't know what yeast was. They only knew the reactions of yeast. You know, you saw if I mix together, you know, this, if I let this flour and water sit, it comes back to life and I can mix that into more flour and water and it can become bread.   You know, I can mix it in with a lot of water and a little bit of yeast and some hops and it becomes beer. I can mix it in with grapes and it becomes wine. So, we see the reactions, but don't necessarily know what it is that is responsible for those reactions.   So, it is fairly new that we have this, you know, in the scope of human history, it's fairly new that we have this understanding of what are the actual kind of little critters that are involved in this process. And so, I have a really dear friend who she studies theology of the microbiome. So, a lot of her research is all based around, you know, how does this emerging research on yeast and bacteria shape our understanding of what it means to be human?   And so then how does that shape the ways we read in scripture, both passages about yeast and also about what it means to be human? And so it is, I think there's just, it's a field that is ripe for exploration and we are only beginning to scratch the surface of all the beautiful imagery that's at play here. But one of the things that I find most fascinating is that leaven or yeast, it is used as a metaphor for two different things in scripture.   In one passage, it is used as a metaphor for the kingdom of heaven, the parable of leaven, the kingdom of heaven is like yeast that a woman mixed into three measures of flour until it leavened the whole batch. But apart from that, yeast is always used as an image of sin, the ways that sin works through community. We have the passage about the leaven of the Pharisees.   I believe there are a few others as well. So oftentimes leaven is used as this picture of sin and the ways that sin sort of multiplies and works through communities. But at the same time, it's this picture of the kingdom of God, that it's this little bit of yeast that slowly multiplies and through its multiplication, it transforms the entire community.   It seems like a strange sort of tension that why would we use the same thing as a picture of both the kingdom of heaven and a picture of sin? And I think it makes more sense when we understand a sourdough culture. So, a sourdough culture is a culture of bacteria and yeast that is used to leaven bread, to raise bread.   So, we all have wild yeast and bacteria living in the air, on the surface of our skin, on the surface of everything around us. This wild yeast and bacteria is what makes the world go round. It's what makes our brains function.   It's what allows our bellies to digest food. It is what sort of makes everything work. And there is always this presence of both pathogenic bacteria and also beneficial bacteria.   That is true within our bodies. That's true sort of all around us. It's true in the sourdough culture that there is always the presence of pathogenic bacteria, but there is also the beneficial bacteria.   And so, to maintain a healthy sourdough starter, you have to feed it regularly. And as long as you feed it regularly and maintain its health, that good bacteria is going to keep the pathogenic bacteria in check. It's when you start to starve that starter that the pathogenic bacteria gets stronger and it overtakes the good bacteria and your sourdough starter goes bad.   And so, I think that's a really beautiful way to think about both how the kingdom of God works and also how sin works in our communities. We live in a broken creation. Sin will always be present.   But when we are digging ourselves, like when we are staying grounded and rooted in scripture, when we're staying grounded and rooted in church community and worship and prayer, when we are maintaining these healthy communities that are rooted to God, then we're able to help keep that pathogenic bacteria, that sin in check. But it's when we do not that it can start to take over and it can spread through a community just as quickly and easily as the kingdom of God can also spread through a community.   Laura Dugger:  (29:45 - 29:58) You just have brilliant answers. Is there any other science in the bread baking that is also fascinating to you because it has a richer, deeper spiritual meaning?   Kendall Vanderslice: (29:58 - 32:22) One of the things that I love, I oftentimes lead these bread baking workshops for groups of leaders, especially church leaders or faith leaders who are oftentimes having to manage just large groups of people where they're constantly facing internal conflict. I don't think anyone who leads a group of people has managed to bring together the people that never have any kind of disagreement. One of the things that I love about bread is that inherent to the structure of bread is tension.   The backbone of bread is this protein called gluten that is made up of two different proteins called gluten and gliadin. Gluten and gliadin have two opposing qualities to them. One likes to stretch and stretch and stretch.   It's what's called the elastic quality. One likes to hold its shape, what's called the plastic quality. When these protein strands unravel, they begin to form bonds with one another and they create this network, this protein network.   That protein network is what captures the carbon dioxide that the yeast releases and that allows the dough to both grow while also holding its shape. The strength and the structure of our bread is fully reliant on tension between these two opposing qualities, these two opposing needs. In order to build that tension in a way that brings strength to the bread, it has to be constantly balanced with rest.   The gluten will let you know when it's starting to get tired. If you don't give it time to rest, then it will just fall apart. It will start to break down on you.   This is something that I think so many of our communities really can learn from right now. That tension is good, that our differences, that diversity in our communities is our source of strength. When these differences rub up against one another and they help expand our understanding of the people around us, our differing needs, our differing convictions, our differing desires, our differing hopes, that can be a source of strength in our communities.   Also, we need to understand when it's time to step away and take time to rest before leaning into those differences even further. I love that bread then is itself this element that Jesus gives us as the sign of our unity in Christ, because it is this picture of our differences coming together and making us one even in our difference.   Laura Dugger:  (32:23 - 32:39) All of this from bread, it's just incredible. Then I even think you write about temperature and scoring the bread. Is there anything else?   We won't get to cover all of it, but any other scientific findings that have been really exciting?   Kendall Vanderslice: (32:40 - 33:33) I think there is so much in bread. I like to say that bread is incredibly simple and infinitely complex. It's made of four basic ingredients, but it can be mixed together in myriad ways.   A baker can commit their entire lives to learning about bread, and they will still have more to learn. We'll never be able to cover it all. I think there's room for endless exploration as far as digging into all that bread has to teach us.   My hope is that this book, Bake and Pray, helps to start to illuminate some of the ways that we see God teaching us through the many different steps in the bread-baking process. I also hope that others will start to get into this practice of baking, and through the practice of baking, they themselves will be able to start to see some of the beauty that God reveals through bread.   Laura Dugger:  (33:34 - 34:38) I just wanted to let you know there are now multiple ways to give when you visit thesavvysauce.com. We now have a donation button on our website, and you can find it under the Donate page, which is under the tab entitled Support. Our mailing address is also provided if you would prefer to save us the processing fee and send a check that is tax deductible.   Either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit thesavvysauce.com today. Thanks for your support.   Well, and Kendall, you also have a unique take. You spent years as a ballet dancer, and even with your books, you're just writing about the connection beyond, like you said, just our intellect and our minds to the Lord, but using our whole bodies to glorify God. Can you share some more ways that we can use our bodies to bake and pray and glorify God?   Kendall Vanderslice: (34:38 - 39:09) Yeah, so one of the things that I love when I'm first teaching people about this idea of praying with your body, it is ironic. The whole concept of praying with your body is to try and get us out of our minds and into our bodies. But the idea of praying with our body can feel like a very sort of cerebral or like, you know, the sort of thing that doesn't quite make sense.   And so, the way that I like to help people first get started is through the practice of a breath prayer. So, a breath prayer is a practice of repeating a line of scripture or poetry with every inhale and every exhale. And so, one of the ones that I love to start with is my soul finds rest in God alone, drawn from the Psalms.   And so, as you inhale, you repeat my soul finds rest. And as you exhale in God alone. And so, when I'm guiding others through this bake and pray practice, I have a start by just closing our eyes and I will lead us in this rhythm of breathing and of repeating this line again and again and again.   And then from there, I encourage the group to start to mix up their dough while repeating this line with every inhale and exhale. And I think it helps us to see how our breath, our breath itself becomes, you know, these words of scripture so ingrain themselves in our breathing that we then understand our breathing itself as an offering of prayer to God. And then the movements of our bodies through this rhythm of breathing becomes an offering of prayer to God.   And then we realize that the words themselves are not even necessary, that we can offer, you know, the movements of mixing bread dough, but also of gardening, of knitting, of cooking, of playing with our children, of raking leaves, that all of these things can be ways to offer our movements to God as prayer and to invite God into this practice with us and to pay attention to how God is present in these practices. So, I do hope that, you know, people will take bake and pray and actually bake with it and learn to bake as a form of prayer. But I also love when I hear from potters or I hear from gardeners or I hear from other people that work with their hands regularly who tell me, I read this and I don't think I'm going to start baking, but it has reshaped my understanding of my own, you know, craft and my own vocation.   So, I am excited to hear from others who maybe will take this and say, like, this is how I see this work being a form of prayer. But I first started learning about embodied prayer and practicing it when I got to college. I was in a dance team at my college.   I had grown up as a ballerina. I left the ballet world in high school, and it was a really, really hard. My experience was really wonderful in many ways and really hard in many ways.   I was in the pre-professional ballet world, which is, you know, very, very rigorous, very mentally draining, very physically demanding. And when I realized that I wasn't going to be able to make it professionally, it was just absolutely devastating. It was like my whole world was wrapped around this.   And so, then when I got to college, I was invited to be a part of this dance company. But the dance company was for women who had experienced sort of the ballet world in the way that I had, and who were looking for healing and to understand that our dance could be a form of worship and a form of prayer. And when I first started, I thought that the whole concept was really strange.   You know, I was I did not understand. I was so grateful to have this very just affirming community that I was dancing with. It was really it was the first time that I had been, you know, affirmed in my body and affirmed as a dancer and not just, you know, told all the things that were wrong with me.   But still, I was like, this is a really strange concept that as we're dancing, we're somehow praying. And it really was something that I had to practice again and again and again to understand and to really feel. And so, if someone is listening to this and thinking like this sounds like a really strange concept, I encourage you to just try it.   And it might take a few tries. Maybe try using the liturgies that are in the book to help get you into that practice. And then I hope that as you practice, either praying through baking or through gardening or what have you, that you will just get to experience the ways that God's present with you.   And then that will transform your understanding of your craft.   Laura Dugger:  (39:09 - 39:20) Thanks for sharing that. It's important for us to understand that we are embodied beings. And that points to that awesome truth that God with us, that Jesus was embodied.   Kendall Vanderslice: (39:21 - 39:22) Absolutely.   Laura Dugger:  (39:22 - 39:31) But then, OK, so in your most recent book, Bake and Pray, what's one recipe that you're especially excited about?   Kendall Vanderslice: (39:31 - 41:04) You know, we are just emerging from the season of Advent and Christmas, and those are some of my favorite recipes in the book. One that is so delicious, that is it is a Christmas recipe. It is the Moravian sugar cake, but Moravians do eat the sugar cake all year round.   So, it is kind of a classical Christmas recipe. But here at the Moravian bakeries here in North Carolina, you can get them all year round. So Moravian baked goods are an early Protestant tradition. They actually were Protestants before the Protestant Reformation, they like to say. And they're a pretty small denomination here in the United States.   But they're largely focused in here in North Carolina, where I am, and then a little bit in Bethlehem, Pennsylvania. But the Moravian baked goods are known for all of their breads have potato in them. And so, some people, you know, there are other recipes that have like a potato, a potato bread or potato rolls.   When you add mashed potato into baked goods, it makes it really, really moist and tender. It holds on to moisture in the baked good much longer than just flour alone. So, the Moravian baked goods all have mashed potato in them.   But the Moravian sugar cake is one where it's this very rich potato bread. And then you put it into a pan, and you poke holes in it, sort of like if you were dimpling focaccia. And then you pour butter and cinnamon sugar on top and bake it.   And it is like it is a mix between sort of coffee cake and bread. And it is so, so, so delicious. I love it.   Laura Dugger:  (41:04 - 41:09) And there is also just a cute little story in there with the history.   Kendall Vanderslice: (41:09 - 41:28) Oh, yes, absolutely. It is, you know, there's this lore that apparently when men were looking for wives, they would look for women that had thick fingers. Because if they had thick fingers, it meant that they would have bigger dimples in their Moravian sugar cake that would hold bigger pockets of cinnamon and sugar.   Laura Dugger:  (41:28 - 41:42) I love that. I thought that was so funny. Well, Kendall, what are some of the most creative ways that you've been able to pair bread and generosity together to minister to others?   Kendall Vanderslice: (41:43 - 43:24) Yeah, one of the things that I am doing right now is, you know, I'm on the road several weeks of the year leading bread baking workshops in churches all over the country. And I love, love, love that part of my work. But in the last year, I started to really crave a closer connection with my community here in Durham, North Carolina.   But I am traveling the country and telling other people about how to connect to home and how to connect to their communities. And that work keeps me from being able to connect to my own home and community. And so, I decided that when I am home, I want to have a more intentional way of feeding the people immediately around me.   And so, I have this practice on Fridays of bread for friends and neighbors. And so, I'll tell, I'll send out an email to friends and neighbors on Monday and tell them, you know, here's what I'm baking this week if I'm in town. And then they let me know what they want.   And on Fridays, I have this shed in my driveway that I open up and it's got this whole like really fun armoire and that I that I've sort of decorated to be a bread pickup area. And so, on Fridays, my neighbors and my friends all walk over, and they come pick up their bread. And it's just been such a gift to be able to feed my immediate community through bread.   But then also to see and hear them sort of connecting in the driveway as they all come pick up their bread at the same time. And folks who either didn't know one another are starting to connect and find and meet one another. But then also neighbors to realize like, oh, you can get kindle bread, I get kindle bread.   And, you know, it's just so fun to have that very simple point of connection, because it can be feel very easy to feel disconnected from the neighbors that you maybe see all over the place. But just that that time of connection and picking up bread, I think, goes a long way beyond just that particular moment.   Laura Dugger:  (43:26 - 43:36) Generosity is always inspiring. And where can we all go to learn more about edible theology online or all of the other things that you have to offer?   Kendall Vanderslice: (43:37 - 44:05) You can learn more at my website, kendallvanderslice.com. The website is currently sort of under construction. So, I've got a makeshift website up right now where you can find everything.   And eventually I will have more links to all of the edible theology resources. But you can find everything you need at kendallvanderslice.com. You can learn about my workshops. You can learn about my books. You can learn about curriculum, about retreats that I lead. All of it is right there.   Laura Dugger:  (44:06 - 44:24) Wonderful. We will certainly add links in today's show notes so that it's easy to find. And Kendall, you may be familiar that we're called The Savvy Sauce because savvy is synonymous with practical knowledge.   And so is my final question for you today. What is your savvy sauce?   Kendall Vanderslice: (44:25 - 45:13) Well, I think for me it is allowing myself to use even the simplest moments in the kitchen as a time for prayer rather than trying to rush through the practice of just seeing food as something I have to eat three times a day and something I have to make for myself. To realize that even something as simple as heating up a pot of soup or slicing some bread and smearing it with butter is still an invitation to thank God for this gift of food and the ability to prepare it. And so, I think that small practice alone can transform the way we relate to food and our bodies, but also to try and slow down and have a moment in our day where we avoid just rushing through and take a little bit more intentionality to appreciate the gifts that God has given us.   Laura Dugger:  (45:14 - 45:31) Well, Kendall, I was so intrigued from the first time that I heard about edible theology. And I really appreciate how you shed light on God's profound spiritual truths that are around us and that we can interact with in everyday life. But you also have such a charming personality.   Kendall Vanderslice: (45:32 - 45:38) So, thank you for being my guest. Thank you so much for having me. It's been such a delight to be here.   Laura Dugger: (45:39 – 49:21) One more thing before you go. Have you heard the term gospel before?   It simply means good news. And I want to share the best news with you. But it starts with the bad news.   Every single one of us were born sinners, but Christ desires to rescue us from our sin, which is something we cannot do for ourselves. This means there is absolutely no chance we can make it to heaven on our own. So, for you and for me, it means we deserve death, and we can never pay back the sacrifice we owe to be saved.   We need a savior. But God loved us so much, he made a way for his only son to willingly die in our place as the perfect substitute. This gives us hope of life forever in right relationship with him.   That is good news. Jesus lived the perfect life we could never live and died in our place for our sin. This was God's plan to make a way to reconcile with us so that God can look at us and see Jesus.   We can be covered and justified through the work Jesus finished if we choose to receive what He has done for us. Romans 10:9 says, “That if you confess with your mouth Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.” So, would you pray with me now?   Heavenly Father, thank you for sending Jesus to take our place. I pray someone today right now is touched and chooses to turn their life over to you. Will you clearly guide them and help them take their next step in faith to declare you as Lord of their life?   We trust you to work and change lives now for eternity. In Jesus' name we pray. Amen.   If you prayed that prayer, you are declaring him for me, so me for him. You get the opportunity to live your life for him. And at this podcast, we're called The Savvy Sauce for a reason.   We want to give you practical tools to implement the knowledge you have learned. So, you ready to get started? First, tell someone.   Say it out loud. Get a Bible. The first day I made this decision, my parents took me to Barnes & Noble and let me choose my own Bible.   I selected the Quest NIV Bible, and I love it. You can start by reading the book of John. Also, get connected locally, which just means tell someone who's a part of a church in your community that you made a decision to follow Christ.   I'm assuming they will be thrilled to talk with you about further steps, such as going to church and getting connected to other believers to encourage you. We want to celebrate with you too, so feel free to leave a comment for us here if you did make a decision to follow Christ. We also have show notes included where you can read scripture that describes this process.   And finally, be encouraged. Luke 15:10 says, “In the same way I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.” The heavens are praising with you for your decision today.   And if you've already received this good news, I pray you have someone to share it with. You are loved and I look forward to meeting you here next time.

This weeks guest is Janice Bailon, who joins us from New York City. Born in Panorama City, California, and growing up in Ventura County, Janice embraces her California background. Janice feels California awarded her some of her greatest passions. She still cultivates these passions and hobbies: Forgotten classic cinema, movies, and musicals, especially from the 1970s and earlier, local seasonal produce and food history. One of Janice's most beloved personal and professional passions is Agave and the relationship between Mexico and the Philippines. Bailon proudly calls herself an “agave nerd” believing that if you think you know everything and are an expert of agave you really don't know anything. Professionally, Janice has been recognized as a leader in the hospitality industry with articles published in Forbes, Punch and other media outlets as well as a Tales of the Cocktail Best New Bar Nomination in 2022 for her work at San Francisco's For the Record. Janice also served as former President for the SF Chapter of the United States Bartender's Guild supporting members through the pandemic. In 2025 she was named as one of the Imbibe 75's and her program at Leyenda was the only New York Bar nominated for Outstanding Bar Program by the James Beard Foundation. Janice dedicates her efforts to shape a better world through her brainchild, Hospitality of Asians & Pacific Islanders (HAPI), a nonprofit organization established in 2022. Nestled in the unceded Ohlone territory, known today as the San Francisco Bay Area, HAPI's mission is to elevate the voices and stories of the Asian and Pacific Islander community within the hospitality industry. They strive to normalize the success and thriving of API individuals in the industry through a plethora of initiatives, including events to boost visibility and promote the community, a forthcoming mentorship program, and the dissemination of career development opportunities and resources. @mytinydancer fueledbyagave.co @hapi.community A big thank you to Jean-Marc Dykes of Imbiblia for setting up our new website theindustrypodcast.club. Imbiblia is a cocktail app for bartenders, restaurants and drink nerds and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Looking for a Bartending Service? Or a private bartender to run your next corporate or personal event? Need help crafting a bar program for your restaurant? Contact Alchemist Alie for all your bartending needs: @alchemist.alie Contact the host Kypp Saunders by email at kypp@babylonsisters.ca for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kypp@babylonsisters.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

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

Many Florida restaurants have received nods from some pretty prestigious organizations.At the same time, there's a whole other culinary scene that's equally popular—one that, sadly, will likely never be the radar of the prestigious Michelin Guide or James Beard Foundation. We're talking about food served in convenience stores, gas stations and other mom-and-pop eateries. Maybe you've eaten some amazing food in these places. Maybe you're even among the tens of thousands of people who follow our guest on social media.Anthony Gilbert, better known online as Call Anthony, has garnered a cult-like following with his video reviews of Tampa Bay's under-the-radar eateries. That standing-room-only barbecue joint? Anthony says it's got the best smoked oxtails in town. The $5 chicken wings in the sketchy-looking corner store? There's a reason why that place is always packed. If you're feeling uneasy about going inside, Anthony will show you that there's nothing to worry about.Anthony grew up in the housing projects of East Tampa, and most of his reviews highlight food spots in underprivileged neighborhoods. But his fan base is wide-reaching, helping to bring a variety of customers to small, often Black-owned businesses.Anthony stopped by the Zest studios at WUSF Public Media for a chat with Dalia Colón and Alexandria Ebron. In this conversation, he shares some of his favorite local eateries, why he believes his food reviews are resonating with the public and his plans to open a restaurant of his own. Warning: This conversation will make you hungry.

The Legacy and Impact of the Farm-to-Table Movement in Chicago Chef Jason Hammel Come join us as one of Chicago's most iconic chefs, Jason Hammel, takes us back to the 1990s, tracing his journey from East Coast outsider to one of the Midwest's most passionate advocates for hyper-local sourcing. He'll recount the early days of the farm-to-table movement, the founding of Green City Market, and the rise of restaurants dedicated to local ingredients. Lula Café, his restaurant of 25 years, has grown in parallel step to this movement, and through stories from its early days, he'll highlight the challenges and resistance that once stood in its way. But this conversation isn't just about the past—it's about the economic and ethical decisions chefs face when choosing where and how to source their ingredients. As Hammel enters his third decade in the industry, he'll reflect on the movement's impact: What has changed in the restaurant world and beyond? What progress has been made for local, organic producers? And what does the future hold for Lula, for chefs across the Midwest, and for the next evolution of farm-to-table dining? BIOGRAPHY: Jason Hammel is the executive chef and owner of Lula Cafe in Chicago, the Logan Square eatery known for its seasonal cuisine. His debut cookbook, The Lula Cafe Cookbook: Collected Recipes and Stories, was published by Phaidon in 2024. Growing up in New Haven, Connecticut, Hammel aspired to be a writer, not a chef. After graduating in 1994 with a degree in English, he traveled to Italy, where an accidental stay across the street from Florence's central market foresaw his career as a chef dedicated to seasonality. In 2017 the Museum of Contemporary Art named Chef Hammel as executive chef/culinary curator for the museum's new restaurant, Marisol, Hammel himself was named the Jean Banchet 2019 Chef of the Year, and in 2024 Lula Cafe was awarded for Outstanding Hospitality by the James Beard Foundation. Today Hammel splits his time between Lula, Marisol, and the non-profit food education group Pilot Light, which he co-founded in 2010. jasonhammel@lulacafe.com / instagram Recorded via Zoom on April 16, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Many Florida restaurants have received nods from some pretty prestigious organizations.At the same time, there's a whole other culinary scene that's equally popular—one that, sadly, will likely never be the radar of the prestigious Michelin Guide or James Beard Foundation. We're talking about food served in convenience stores, gas stations and other mom-and-pop eateries. Maybe you've eaten some amazing food in these places. Maybe you're even among the tens of thousands of people who follow our guest on social media.Anthony Gilbert, better known online as Call Anthony, has garnered a cult-like following with his video reviews of Tampa Bay's under-the-radar eateries. That standing-room-only barbecue joint? Anthony says it's got the best smoked oxtails in town. The $5 chicken wings in the sketchy-looking corner store? There's a reason why that place is always packed. If you're feeling uneasy about going inside, Anthony will show you that there's nothing to worry about.Anthony grew up in the housing projects of East Tampa, and most of his reviews highlight food spots in underprivileged neighborhoods. But his fan base is wide-reaching, helping to bring a variety of customers to small, often Black-owned businesses.Anthony stopped by the Zest studios at WUSF Public Media for a chat with Dalia Colón and Alexandria Ebron. In this conversation, he shares some of his favorite local eateries, why he believes his food reviews are resonating with the public and his plans to open a restaurant of his own. Warning: This conversation will make you hungry.

In this week's episode of the Flavors of Northwest Arkansas podcast, we're at Bauhaus Biergarten in Springdale, talking with original co-owner Chef Jennifer Hill Booker, and new co-owner, Chef Rafael Rios... Plenty to get to there, but FIRST?!?! FOOD NEWS!! More beverage news today!! There's a new 7Brew in Springdale that's the first of its kind. Doomsday Coffee will be opening soon in Springdale. A Fayetteville favorite, Dodo Coffee, is back in business. Part taproom/part boutique Terracotta opens in Bentonville, according to the Bentonville Bulletin. Happy anniversary to Columbus House Brewery, New Province Brewery, and Orthodox Farmhouse Brewery. The new Ruth's Chris in Rogers is HUGE and has everything. Bauhaus Biergarten in downtown Springdale opened in October of 2022 to co-owners Chef Jennifer Hill Booker and Daniel Hintz... Recently, Daniel left Bauhaus, and Chef Rafael Rios of Yeyo's took his spot... You'll hear the story of how that went down... And what does Chef Rafael know about German food and culture? His answer might surprise you. With new ownership comes new ideas and menu items, we'll hear about those... And the beer... no domestic beers there... it's German and European beers only... we'll hear about their beer plans as well. Finally, a few quick notes. We recorded this before Chef Rafael was named a finalist for best chef of the south by the James Beard Foundation, so there's no mention of that. We also didn't record a Mike Engleman Home Pro Tip of the Week this time. We got lost in conversation during a break and lost track of time, so I totally boffed that one... BUT, Chef Jennifer did do one last September, so we'll use that one. She did it over Zoom, so it'll sound different. It was audio only, as we didn't do video last September. And, if you watch on YouTube, you'll see people pass through the picture. We set up right by the bathroom... believe it or not, it actually was the best spot to set up.. We talk to Chef Jennifer Hill-Booker and Chef Rafael Rios, next here on the Flavors of Northwest Arkansas!

Sometimes you buy organic, sometimes you hit a restaurant that's plant-based, or at least you choose the veggie option. Maybe the fish option at the market or the restaurant is marketed as being sustainable. Maybe you compost. It's all useful. But we've been doing it for a while and it's not moving the needle for climate, for restaurants, for farmers, for our health.So anyone who gives a shit wants to know, what can I actually do to scale regenerative agriculture to benefit everyone?My guest today is Anthony Myint. Anthony is the executive director of Zero Foodprint, where he and his colleagues work to mobilize the restaurant industry and allies in the public and private sectors to support healthy soil as a solution to the climate crisis. Anthony's also a chef who won the 2019 Basque Culinary World Prize for his work with Zero Foodprint. He is known in the restaurant industry as the co-founder of Mission Street Food. The San Francisco Chronicle called it the most influential restaurant of the past decade, Mission Chinese Food, which the New York Times named the Restaurant of the Year in 2012. And The Perennial, which was Bon Appetit's most sustainable restaurant in the country. Anthony is currently on the board of trustees for the James Beard Foundation, and I am so excited to share this conversation with you because food is such a huge part of everything and we're doing it wrong and we can do it so much better. And sometimes, like Anthony and his crew have, you've gotta fail a bunch of times and then take an end around before you can really start to make a difference.-----------Have feedback or questions? Tweet us, or send a message to questions@importantnotimportant.comNew here? Get started with our fan favorite episodes at podcast.importantnotimportant.com.Take Action at www.whatcanido.earth-----------INI Book Club:Ministry for the Future by Kim Stanley RobinsonBraiding Sweetgrass by Robin Wall KimmererFind all of our guest recommendations at the INI Book Club: https://bookshop.org/lists/important-not-important-book-clubLinks:Take action with Zero Foodprint https://www.zerofoodprint.org/take-actionRead Zero Foodprint's position paper on Collective Regeneration to Accelerate the Shift in Agriculture Follow us:Subscribe to our newsletter at importantnotimportant.comSupport our work and become a Member at

The BanterThe Guys talk about Francis' decadent evening the night before with some industry mavens and a hog's head.The ConversationThe Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef's recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.The Inside TrackThe Guys are loyal readers of Melissa's articles and they love the concept of her new cookbook. Mark even gave her a tip.Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil. Melissa:  That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!Melissa Clark on The Restaurant Guys Podcast 2006BioMelissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.Melissa has written more than 40 cookbooks.She's won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.InfoMelissa's bookChef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at HomeMelissa's sitehttps://www.melissaclark.net/Benriner SCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. 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

Faiyaz Kara, restaurant critic for the Orlando Weekly, shares his review of Chez Les Copains, a restaurant he says titillates the tongue with stylish spins on brasserie classics, although there were some misses. Faiyaz also talks about Moa Kai Hawaiian Diner taking over the old Mongolorian space in Mills 50 this June, before wrapping things up by talking about a couple Orlando-area restaurants being up for some prestigious awards after the James Beard Foundation announced its 2025 Restaurant and Chef Award nominees.

For almost exactly one year, Discourse Coffee Workshop has been a roommate of sorts, serving out of the southwest corner of Radio Milwaukee HQ. It's been a pleasure watching them get comfortable in the space and expanding their presence in the city through other ventures like Agency, the hybrid cocktail bar they operate inside the Dubbel Dutch Hotel.Making it even more fun was the news that Discourse partners Ryan Castelaz and Sean Liu received earlier this week: that Agency is the lone Wisconsin finalist in this year's James Beard Foundation Awards.We start this episode talking about the honor, which keeps Agency in the running for Best New Bar along with Bar Colette (Dallas), Indentidad Cocktail Bar (San Juan, Puerto Rico), Merai (Brookline, Mass.) and ViceVersa (Miami). The category is making its debut this year, meaning the winner will be the first-ever recognized by the James Beard Foundation.We'll find out if the hometown boys take home one of those fancy medals June 16, when the James Beard Restaurant and Chef Awards are handed out at the Lyric Opera in Chicago. Fortunately, we have a few more items to tide us over as we wait for the ceremony:Ann delivered another batch of Dining Tidbits, including news of a combo farmer's market and grocery store in Brookfield.Cactus Club keeps finding ways to bring innovative events to the venue, the latest being “Rivers Run Deep,” which will feature food from SapSap.In another piece for Milwaukee Magazine, Ann took a trip down memory lane to pour one out for two closed restaurants that left a mark on the city.Finally, the reality-TV folks have nabbed another local chef, Screaming Tuna's Jason Morimoto to appear on season two of Morimoto's Sushi Master (no relation).

Faiyaz Kara, restaurant critic for the Orlando Weekly, shares his review of Chez Les Copains, a restaurant he says titillates the tongue with stylish spins on brasserie classics, although there were some misses. Faiyaz also talks about Moa Kai Hawaiian Diner taking over the old Mongolorian space in Mills 50 this June, before wrapping things up by talking about a couple Orlando-area restaurants being up for some prestigious awards after the James Beard Foundation announced its 2025 Restaurant and Chef Award nominees.

No fish story here.If you eat seafood, then Chef Steve Phelps wants you to know something—like, actually know something—about what you're consuming. That striped bass at the grocery store seafood counter—where did it come from? The tuna melt you ordered for lunch from your favorite diner—how was that fish caught?Steve is co-owner and head chef of Indigenous. Since he opened the restaurant in 2011, it's become one of the most sought-after dinner reservations in Sarasota, and Steve was a two-time semi-finalist for James Beard Foundation's Best Chef South award.He's also stepped into a role as one of the area's most vocal advocates for responsible seafood consumption. Dalia first met Steve during a screening of the PBS docuseries Hope in the Water, and she invited him on the podcast to do a deep dive (sorry, couldn't resist!) about how restaurant goers and home cooks can enjoy seafood responsibly. In this conversation, Steve shares: the biggest threats to ocean life why he's a vocal aquaculture advocate how he and the team at Indigenous educate seafood consumers questions to ask when you dine out or buy seafood at a market under-the-radar seafoods you should try and more Related episodes:Conscious Cuisine: How to Choose Sustainable SeafoodSpirit of the Panhandle: Distillery 98 in Santa Rosa Beach Makes Oyster-Filtered VodkaAwww… Shucks! “OysterMom” Deborah Keller on the Importance of Sustainable Aquaculture

This week, we're off on our travels again through Eastern Europe, this time with Irina Georgescu as our guide along the lesser known banks of the Danube.Irina has become the word on Romanian food, and from her home in Wales, she's committed to exploring her homeland through its food history. Her last book, Tava: Eastern European Baking and Desserts from Romania and Beyond won a James Beard Foundation award in 2023. In Danube, she finds publishing gold in everyday recipes from a part of the world most of us still haven't discovered. Pop over to Gilly's Substack for Extra Bites of Irina and recipes from the book. Hosted on Acast. See acast.com/privacy for more information.

No fish story here.If you eat seafood, then Chef Steve Phelps wants you to know something—like, actually know something—about what you're consuming. That striped bass at the grocery store seafood counter—where did it come from? The tuna melt you ordered for lunch from your favorite diner—how was that fish caught?Steve is co-owner and head chef of Indigenous. Since he opened the restaurant in 2011, it's become one of the most sought-after dinner reservations in Sarasota, and Steve was a two-time semi-finalist for James Beard Foundation's Best Chef South award.He's also stepped into a role as one of the area's most vocal advocates for responsible seafood consumption. Dalia first met Steve during a screening of the PBS docuseries Hope in the Water, and she invited him on the podcast to do a deep dive (sorry, couldn't resist!) about how restaurant goers and home cooks can enjoy seafood responsibly. In this conversation, Steve shares: the biggest threats to ocean life why he's a vocal aquaculture advocate how he and the team at Indigenous educate seafood consumers questions to ask when you dine out or buy seafood at a market under-the-radar seafoods you should try and more Related episodes:Conscious Cuisine: How to Choose Sustainable SeafoodSpirit of the Panhandle: Distillery 98 in Santa Rosa Beach Makes Oyster-Filtered VodkaAwww… Shucks! “OysterMom” Deborah Keller on the Importance of Sustainable Aquaculture

On this week's episode host Caryn Antonini is joined by Chef Ashfer Biju, Executive Chef at the award-winning Baccarat Hotel in New York, who oversees all food and beverage operations at the property. Chef Ashfer brings more than 25 years of culinary experience, beginning in his home country of India and throughout various parts around the globe from the Seychelles to Mauritius to London, California and NY. Chef Ashfer studied hospitality and earned a degree at the Culinary Institute of America in Napa, California. He has held leadership positions in top-tier hospitality establishments, including Taj Hotels and Resorts and their NY location at The Pierre Hotel where he worked for 12 years as Executive Chef and Food and Beverage Director. Ashfer is a supporter of the James Beard Foundation, City Harvest and Careers Through Culinary Arts Program, he's an avid photographer and a self proclaimed “crafter of perishable art”.For more information on our guest:@ashferbijuHomepagebaccarathotels.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

“There is a lack of information and some actual misinformation regarding current immigration policies do deal with today,” says immigration attorney Jacob Monty, a partner with Texas law firm Monty & Ramirez, LLP. Monty serves on both the James Beard Foundation and the Texas Restaurant Association boards of trustees and advised the George W. Bush administration on immigration reform. “When it comes to targeted arrests, the hysteria is much worse than the reality," says Monty. "Violators have typically been notified to deport but have ignored the order and are usually picked up at their homes as to not disrupt employers and other public places.” In this episode, Monty explains what restaurant operators should do when faced with notice of intention to audit (NOI), as well as the steps for accepting and filing employees I-9's.  He also explains how to prevent I-9 audits, the self-auditing process and correcting errors, and avoiding fraudulent I-9 requests and other scams. As a restaurant operator, proper I-9 compliance means one less thing to keep you awake at night. Tune in for useful guidance to clarify the process.

On today's "Lead" Jason talks with Chef Ann Kim about her new collaboration with Target. Then on "Page Two" why do we love slow walking ideas in the Twin Cities?! (Photo by Daniel Boczarski/Getty Images for James Beard Foundation)

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

Two Great Chefs: Chicago's Evolution as a Food Mecca John Hogan and Tony Mantuano Come join us as two of Chicago's most acclaimed chefs, John Hogan and Tony Mantuano, look back on their 40+ year careers in Europe and Chicago, and reveal how our city has evolved as a world class food destination since the 1980's, the significant changes in the restaurant industry, the farm-to-table movement, and their vision of restaurants in the future. BIOS Chef John Hogan began his career in the 1979 learning the craft of French cuisine in some of Chicago's finest restaurants. In 1987 he was contacted by Chef Jean Joho at the four-star Everest. Chef Joho took Hogan under his tutelage and groomed him to run the kitchen. Later Chef Joho recommended Hogan to Georges “Kiki” Cuiance, where he spent the next five years developing his style of French food. Kiki's Bistro is where he earned many accolades in both local and national press, He then was tapped by David Burke to run the Chicago outpost of Park Avenue. Later he fulfilled his dream of opening his own French restaurant, Savarin. When he opened Savarin, the Chicago Tribune named Hogan as one of the “Top 10 Chefs in Chicago. Following Savarin, Hogan joined Glenn Keefer, who was a well-regarded Chicago steak house legend and opened Keefer's. After a successful thirteen year run, Hogan took a trip to London with his longtime friend, Tony Mantuano, where they together created the idea of a English style Roast House, River Roast, on the Chicago River. The eatery features whole roasted meats, and a charcuterie program. After being named Chef of the year in 2018 and inducted in to the Chicago Chef Hall of Fame, Hogan decided it was time to move on. He is currently pursuing his vision for the production and distribution of charcuterie, as well as a blues based television show, Chef Tony Mantuano has been credited as being among the first to bring fine Italian dining to Chicago at Spiaggia, one of the country's most decorated Italian restaurants. He is respected as a mentor to others and has received 12 nominations from The James Beard Foundation, winning Best Chef Midwest in 2005. He was also honored by President Obama for his culinary contributions to diplomacy (and cooked at the White House as well!) Most recently he served as Food and Beverage Partner at Yolan, an Italian restaurant in Nashville that was voted the #1 restaurant in America by Food & Wine readers. He is also the co-author of Wine Bar Food, a celebration of the Mediterranean. Recorded via Zoom on February 19, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

James Beard Foundation recognizes top achievements in the culinary world. This year five New Mexico chefs are semifinalists in the “Best of the Southwest” category and another three local establishments are semifinalists in national categories like “outstanding bakery,” “outstanding professional cocktail service” and “outstanding wine and other beverages program.”

Since reopening with much fanfare in 2015, New Orleans' St. Roch Market has experienced ups and downs, but the city's second oldest city market is still standing. Since 2015, St. Roch has functioned as a culinary incubator for food professional wannabes – and what a bunch of delicious incubation is happening there now! On this week's show, we speak with the market's new director, longtime vendor Kevin Pedeaux, and learn why that bustling spot on St. Claude is the place to be these days. We then go stall by stall to meet the vendors – the St. Roch stars who are cooking up some of the most diverse offerings to be found under one single roof today. Next, we hear from one of St. Roch Market's biggest success stories. Chef Charly Pierre began creating delicious Haitian dishes based on the traditional street foods that abound in his ancestral homeland. Charly's career has since skyrocketed. He's been featured on a number of national cooking competition shows, and garnered accolades from the likes of Zagat, Eater, and the James Beard Foundation. These days, Charly can be found in the kitchen of his own Basin Street restaurant, Fritai. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Since reopening with much fanfare in 2015, New Orleans' St. Roch Market has experienced ups and downs, but the city's second oldest city market is still standing. Since 2015, St. Roch has functioned as a culinary incubator for food professional wannabes – and what a bunch of delicious incubation is happening there now! On this week's show, we speak with the market's new director, longtime vendor Kevin Pedeaux, and learn why that bustling spot on St. Claude is the place to be these days. We then go stall by stall to meet the vendors – the St. Roch stars who are cooking up some of the most diverse offerings to be found under one single roof today. Next, we hear from one of St. Roch Market's biggest success stories. Chef Charly Pierre began creating delicious Haitian dishes based on the traditional street foods that abound in his ancestral homeland. Charly's career has since skyrocketed. He's been featured on a number of national cooking competition shows, and garnered accolades from the likes of Zagat, Eater, and the James Beard Foundation. These days, Charly can be found in the kitchen of his own Basin Street restaurant, Fritai. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The BanterThe Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy.The ConversationThe Restaurant Guys speak with Andrew Carmellini, acclaimed  chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient some Americans might find unusual with pasta.The Inside TrackThe Guys talk with Andrew about what's next for him. This was just before he was approached by Robert DeNiro to open Locanda Verde in the Greenwich Hotel in NYC. Here's what he had to say about cooking Italian. “A lot of my best customers would come up to me and the things they were loving the most and coming back and requesting were a lot of the Italian stuff. So when I went out on my own as a chef, I really wanted to do Italian cooking because it really made people happy, my Italian food,” Andrew Carmellini on The Restaurant Guys Podcast 2008BioAndrew Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. Carmellini worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico. In New York, he spent four years on Gray Kunz's New York Times four-star team at Lespinasse and served as sous chef at Le Cirque.Andrew worked as chef de cuisine at Café Boulud, where he earned three stars from The New York Times, won The James Beard Foundation's Best New Chef and Best Chef: New York awards and was named to Food & Wine's Best New Chefs roster. As chef at A Voce, he earned a three-star New York Times review and a Michelin star.In 2009, he opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro's Greenwich Hotel with partners Luke Ostrom and Josh Pickard.With his wife, Gwen Hyman, Andrew is the author of two books of recipes and stories: Urban Italian, and American Flavor.InfoAndrew Carmellinihttps://www.andrewcarmellini.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The James Beard Awards are kind of like the NBA season: They crown the champs, and it seems like training camps start two days later.Making the cyclical process all the more tolerable is how well Milwaukee does — a trend that continued when the James Beard Foundation named its semifinalists earlier this week. Since we're in the back-patting business, that's where we start this episode of the podcast.The nominees fell into two camps, the first of which is the expected announcements. The “Best Chef: Midwest” category is a prime example, with plenty of familiar names on the list:Dan Jacobs and Dan Van Rite of EsterEvKyle Knall of BirchRoss Bachhuber and Sam Ek of Odd DuckJamie Brown-Soukaseume and Chuckie Brown-Soukaseume of Ahan in MadisonThe other individual from our area to earn a nomination is Gregory León of Amilinda, who landed in the category “Outstanding Chef presented by Hilton.” But Milwaukee didn't stop there. We also scored a couple non-restaurant nods, as Bryant's Cocktail Lounge is up for “Outstanding Bar” and the forward-thinking hybrid cocktail lounge Agency (in the Dubbel Dutch Hotel) is in the category “Best New Bar.”We'll wait patiently for the finalists to be announced April 2, and then again for the winners at the annual awards ceremony June 16. In the meantime, here's what else you'll hear about in this episode:Now that the Cheel is no more, you might be looking for other places to get Himalayan cuisine in Milwaukee. Ann's got you covered.Maider Kitchen Restaurant will bring a Hmong-focused menu to Phongsavan Asian Market on North 76th Street.If you're in the mood for a traditional five-course Lao dinner, book a spot at Lucky Ginger's event Feb. 20.The Pfister will throw a 90th birthday gala for legendary chef and author Jacques Pépin, featuring more than 20 chefs from throughout Wisconsin.

Sometimes it feels like the local restaurant scene runs on hype. Just yesterday, the James Beard Foundation announced the semifinalists for their prestigious 2025 awards, including a bunch of local favorites. But especially as inflation pushes up the cost of going out to eat, do any of those accolades matter to eaters? Writer and former fine-dining server Jake Browne wrote a biting critique of one local awards favorite and the whole hype machine, and he joined host Bree Davies and producer Paul Karolyi to discuss it on the show last summer — just a few days before the Michelin Guide re-upped BRUTØ's star. Bree mentioned the James Beard Foundation's announcement yesterday of the semifinalists for their 2025 awards. Paul mentioned this great article from The New York Times about how the Michelin Guide's business model has changed and why Michelin came to Colorado in the first place.  Make your voice heard! We're doing a survey to learn more about our listeners. We'd be grateful if you took the survey at citycast.fm/survey — it's only 7 minutes long. You'll be doing us a big favor. Plus, anyone who takes the survey will be eligible to win a $250 Visa gift card–and City Cast Denver swag. Get your tickets to HEYDAY now! We're putting on an indoor fair with urban flair, like a classic county fair but with a very cool Denver twist. Join us on March 8 for classic carnival games, vintage arcade games, Denver-themed balloon art, and a full day of grandstand entertainment, featuring some of your favorite guests from the podcast. It's family friendly, too, if you wanna bring your kids. Get those tickets now at www.heydaydenver.com. What do you think is Denver's most overhyped restaurant? 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 January 23rd episode: Babbel - Get up to 60% off at Babbel.com/CITYCAST Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

The Dallas City Council appointed Kimberly Bizor Tolbert the first Black woman to serve as the city manager. In a 13-2 vote, she beat out two others for the job at the end of a nearly year-long search; In other news, President Donald Trump said Tuesday he is pardoning Ross Ulbricht, a Bitcoin pioneer and creator of the Silk Road marketplace that enabled the selling and buying of illicit substances on the dark web; restaurants, chefs and bars across the Dallas area made an appearance on the 2025 list of the James Beard Awards restaurant and chef semifinalists. The 35-year-old awards program from the James Beard Foundation recognizes talent in the culinary and food media industries annually. Categories range from emerging chef to outstanding restaurant; And on Day 10 of the Cowboys' search for a head coach, Brian Schottenheimer got his second interview with Dallas. The consensus among outsiders is that Philadelphia's Offensive Coordinator Kellen Moore remains the favorite. Moore was the quarterbacks coach with Dallas in 2018 before being elevated to OC in 2019. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jason talks to Twin Cities resterauntuer Tim Niver from Mucci's about the surprising news that he's been nominated for a James Beard Award for hospitality. (Photo by Jeff Schear/Getty Images for James Beard Foundation)

Jackie Summers is a James Beard Finalist, seasoned public speaker, and serial entrepreneur. Summers is the founder of JackFromBrooklyn Inc. and the creator of the award-winning Sorel Liqueur. His accolades include: Being named among the inaugural “Drink Innovators of the Year by Food & Wine Magazine, being named among the inaugural “Wine Enthusiast Future 40“, being ranked among the world's “100 Most Influential Bar Industry Figures” by Drinks International Magazine (2019, 2020, 2021, 2022, 2023), being named to the The 50 Most Influential People In Brooklyn Food (Brooklyn Magazine, 2015), being named to the Imbibe 75 (2021), and being named the 2019 Award winner for “Best Food Essay” by the Association of Food Journalists. He served 3 years as co-chair of the Education Committee for Tales of the Cocktail and 3 years as co-chair of the Education Committee for Bar Convent Brooklyn. He currently sits on the Vibe Advisory Council. Jackie has written for everyone from the James Beard Foundation to Plate, Wine Enthusiast, VinePair, Epicurious, Delish, and Edible Brooklyn. His flagship brand, Sorel Liqueur, is the most-awarded liqueur American made liqueur of all time, having garnered hundreds of gold (or better) awards. To know more about Jackie visit his Socials: Instagram: @theliquortarian LinkedIn: @jackie-summers

 The BanterThe Guys talk about the chef trend to put inedible items on the plate. Spoiler: it's not a good idea.The ConversationThe Restaurant Guys are thrilled to meet Gael Greene, restaurant journalist and bon vivant! She coined the term “foodie.” Gael shares some of the details from 32 years as a food writer and beyond (including a few famous lovers). The Inside TrackThe Guys didn't know Gael before this show, but they got along so well they ended up dining out with her! Like them, she never wants the party to stop. “ I firmly believe that on my deathbed I will still be doing this and my last words will be, ‘Bring on dessert',” Gael Greene on The Restaurant Guys Podcast 2006 BioGael Greene Greene became food reporter at New York soon after its launch, in fall 1968 as the magazine's "insatiable critic" until 2000. She began her own website, InsatiableCritic.com, but continued as a columnist until 2008. In 2006, she released Insatiable: Tales from a Life of Delicious Excess,  Her other books include Delicious Sex; Bite: A New York Restaurant Strategy for Hedonists, Masochists, Selective Penny Pinchers and the Upwardly Mobile and Sex and the College Girl.In 1981 she co-founded Citymeals-on-Wheels, along with James Beard, to help fund weekend and holiday meals for homebound elderly people in New York City. Greene received many awards for her work with Citymeals and in 1992 was honored as Humanitarian of the Year by the James Beard Foundation. She was the winner of the International Association of Cooking Professionals' magazine writing award (2000) and a Silver Spoon from Food Arts magazine.InfoGael's book:Insatiable: Tales from a Life of Delicious ExcessGael's websitehttp://insatiable-critic.com/Default.aspx Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In “Cultivating Mexico in Northwest Arkansas,” Gravy producer Mackenzie Martin digs into the story of Yeyo's, a vibrant family-run Mexican restaurant in Northwest Arkansas.   Here, the once-rural Ozarks are now one of the fastest-growing metropolitan areas in the country. That's partly thanks to major employers like Walmart, Tyson Foods, and J.B. Hunt, but there are also many amenities the region offers, like a surplus of hiking and mountain biking trails and Crystal Bridges Art Museum. And as the population increases, so does the diversity of the region.   When the Rios family moved here from California in the early 2000s with dreams of owning land and starting a farm, it was a bit of a gamble. The family of Mexican immigrants says they were the first non-white family at the Bentonville Farmer Market around 2006.   Six years later, chef Rafael Rios opened a food truck, Yeyo's Mexican Grill, named after his dad's longtime nickname. The plan was to use produce from the farm and sell farm-to-table Mexican food. At first, he struggled—but he kept with it, and it paid off. Nearly 20 years later, the Rios family has two farms, two food trucks, a bar specializing in mezcal, and a flagship restaurant. Not to mention, Rafael Rios has been named a semifinalist by the James Beard Foundation for Best Chef: South four times.   Most importantly, though, Rios has a bigger mission than just him. He feels like diners in the U.S. aren't very knowledgeable about the complicated, and often expensive, processes required to make high-quality Mexican cuisine, such as tortillas from scratch or really good mole sauce. That's why he's trying to change his customers' perceptions of Mexican food by bringing them along with the cooking process. The restaurant kitchen is completely open, so guests see (and hear) everything happening there.   Education is a part of the job Rios willingly takes up. If a customer questions whether his tortillas are really all corn, for instance, he will literally take them back to the kitchen and show them the machine they use to shape and cut the tortillas.   He couldn't do it without his family, though. All seven Rios siblings and their parents live in Northwest Arkansas, and 18 family members are involved with the restaurant in some way, from management to farming to dishwashing. In this episode, Rios shares his family's journey to Yeyo's and Arkansas' changing food landscape. Learn more about your ad choices. Visit megaphone.fm/adchoices

Zerryn Gines is a member of the Sourcing Operations Team and focuses on Five Elms' targeted thematic sourcing and data management. Prior to joining Five Elms, Zerryn worked as an operational leader driving customer acquisition, customer retention, and revenue growth at PNC Bank and Peep Connect Inc. Zerryn holds a Bachelor of Science in Financial Management from Northwest Missouri State University, and proudly lends his expertise as a distinguished member of the James Beard Foundation. In his leisure hours, Zerryn enjoys grilling at home, trying new restaurants, and listening to new music and podcasts. GUEST: Zerryn Gines

The BanterThe Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake!The ConversationThe Restaurant Guys hear all about chef Patrick O'Connell's extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about the visit through the eyes of the patron and crafts an unparalleled sojourn in his oasis in Virginia. The Inside TrackThe Guys have stayed at Patrick O'Connell's Inn at Little Washington and couldn't have enjoyed it more. It is a thrill to get a peek behind the curtain of how he creates an individualized ultimate dining fantasy for each guest.“And you find that you can't just create one fantasy. You have to intuit what the guest's fantasy is and deliver that and even raise the bar give them something beyond which they imagined could happen,” Patrick O'Connell on The Restaurant Guys Podcast 2006BioAlong with Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell and Lynch opened the Inn at Little Washington in an abandoned gas station. O'Connell was one of the first American chefs courted by the France-based Relais & Chateaux. He is recognized as one of their "Grands Chefs" (formerly the designation was "Relais Gourmands" referring to establishments of two Michelin Star quality or better). He has won numerous awards including Outstanding Chef in America in 2001 and Best Chef in the Mid-Atlantic region in 1993, both awarded by the James Beard Foundation. In 2019, he was awarded their Lifetime Achievement Award. He is a member of the American Culinary Federation and was inducted into the ACF Hall of Fame in 2009. In 2019, O'Connell was awarded the National Humanities Medal.InfoInn at Little Washingtonhttps://www.theinnatlittlewashington.com/Patrick's bookPatrick O'Connell's Refined American CuisineTrue Imitations of the Real McCoyBrendan L. CornerNYT 12 Feb 2006 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

Twelfth Night marks the birth of the late New Orleans icon, Leah Chase. The culinary legend, who passed away in 2019 at the age of 96, was the undisputed Queen of Creole Cooking and a civil rights activist who changed lives over a bowl of gumbo. On this week's show, we spend the hour honoring Leah's talent, achievements, and lasting legacy. We begin with one of our favorite Louisiana Eats moments: a special day we spent with Leah in 2012, when then-Mayor Mitch Landrieu kicked off the official start of Carnival season at Gallier Hall with king cake and a surprise for Leah on her 89th birthday. From there, we look back on Leah's early life in Madisonville, Louisiana. Leah describes growing up on a strawberry farm, and the lessons she learned that shaped the legend she would become. We continue with an oral history from NOLA Life Stories, in which Leah recounts her first experiences working in a café in the French Quarter, as told to Mark Cave of the Historic New Orleans Collection. Next, we arrive at a turning point in Leah's life — the moment she met big band leader Edgar "Dooky" Chase, Jr. Following their marriage, Leah went to work at Dooky's, her in-laws' simple sandwich shop in the Treme. As she began to serve Creole classics like gumbo and Chicken Clemenceau on fine linen, Leah elevated the dining culture for everyone. Leah tells us about her famous Gumbo z'Herbes, a dish she served at her restaurant every Holy Thursday for over 60 years. We also chronicle how Leah rebuilt Dooky Chase's after Hurricane Katrina. Eleven years after the storm, Leah experienced two other monumental life events — the first was her 2016 Lifetime Achievement Award from the James Beard Foundation. Months later, Leah's husband and partner Edgar "Dooky" Chase — the man who played a key role in her success — passed away at the age of 88. In this final segment, Leah reflects on their relationship and shares her thoughts on death and living a fulfilling life. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

I'm not a financial advisor; Superpowers for Good should not be considered investment advice. Seek counsel before making investment decisions.Watch the show on television by downloading the e360tv channel app to your Roku, AppleTV or AmazonFireTV. You can also see it on YouTube.When you purchase an item, launch a campaign or create an investment account after clicking a link here, we may earn a fee. Engage to support our work.Devin: What is your superpower?Ravi: I don't know if you call it a superpower, but I think one of the things that has led me and my company to become so successful is creativity.Ravi DeRossi, founder and CEO of Overthrow Hospitality, has mastered the art of transforming culinary experiences while championing sustainability and ethics. Despite a background steeped in art and design rather than hospitality, Ravi's journey into plant-based dining began with a singular goal: crafting extraordinary food that satisfies every palate—vegan or otherwise.When he opened Avant Garden a decade ago, Ravi partnered with an emerging chef to develop a menu that delivered the same rich, satisfying experience as meat-based dishes. “You want the same satiation… and the heat and salt,” Ravi explained. The gamble paid off, drawing critical acclaim from mainstream reviewers and diners alike. For Ravi, the triumph of Avant Garden marked the beginning of a larger mission to bring exceptional vegan dining to the forefront.Today, Overthrow Hospitality operates 10 unique restaurants—nine in New York's East Village and one in Los Angeles. The business is poised for expansion, fueled by Ravi's vision and community-driven support. Through a regulated crowdfunding campaign on StartEngine, Ravi is inviting customers to invest in a movement that aligns dining with climate action and animal welfare. “You can invest a minimal amount and join a community serving millions of vegan meals,” Ravi said, emphasizing the collective power of small actions.Ravi's approach underscores a fundamental belief: the choices we make, from the fork to the wallet, can redefine industries and address global challenges. As Overthrow Hospitality prepares to extend its impact beyond Manhattan, Ravi's blend of creativity, ethics, and entrepreneurial drive continues to inspire.tl;dr:* Ravi DeRossi built Overthrow Hospitality to redefine vegan dining with creative, satisfying cuisine.* Avant Garden's success proved exceptional plant-based food appeals to both vegans and non-vegans.* Ravi's StartEngine crowdfunding campaign empowers communities to support sustainable dining solutions.* Creativity drives Ravi's journey, from artist to restaurateur, transforming ethics into impactful action.* Turning Overthrow Hospitality fully vegan was a bold move rooted in Ravi's personal awakening.How to Develop Creativity As a SuperpowerRavi DeRossi's superpower is creativity—an innate ability to envision and execute unique ideas. This trait has guided his transition from artist to restaurateur, driving the success of Overthrow Hospitality's innovative concepts and plant-based mission.One powerful illustration of Ravi's creativity is the transformation of his hospitality empire to align fully with his ethics. After a personal awakening sparked by his rescue animals and a desire for alignment with his values, Ravi turned all his restaurants vegan. This ambitious overhaul took two years and reflected a profound commitment to both sustainability and animal welfare.For those aspiring to cultivate creativity, Ravi's story offers actionable insights:* Explore Diverse Interests: Ravi's background in theater, fine arts, and writing enriched his ability to think outside the box.* Follow Your Passions: Pursuing what excites you can ignite innovative ideas.* Take Bold Risks: Ravi's decision to revamp his business was courageous and rooted in strong beliefs.* Solve Problems Creatively: Apply unique perspectives to challenges, as Ravi did when designing his restaurants.* Align Actions with Values: Integrating personal principles into your work fosters authenticity and inspiration.By following Ravi's example and advice, you can make creativity a skill. With practice and effort, you could make it a superpower that enables you to do more good in the world.Remember, however, that research into success suggests that building on your own superpowers is more important than creating new ones or overcoming weaknesses. You do you!Guest ProfileRavi Derossi (he/him):CEO & Founder, Overthrow HospitalityAbout Overthrow Hospitality: Overthrow Hospitality is an award-winning plant-based food and beverage hospitality group with ten unique venues offering elevated dining and drinking experiences to the socially-conscious consumer.Website: www.overthrowhospitality.comCompany Facebook Page: fb.com/overthrowhospitalityOther URL: startengine.com/offering/overthrowhospitalityBiographical Information: Ravi is the CEO & Founder of Overthrow Hospitality. He was twice nominated as Outstanding Restaurateur by the James Beard Foundation and featured in thousands of media publications. He is an outspoken voice on climate change issues and animal welfare. He is also the founder and co-owner of Death&Co, one of the world's most influential cocktail bars.Linkedin: linkedin.com/in/ravi-derossi-a5a16a282/Instagram Handle: @raviderossiSupport Our SponsorsOur generous sponsors make our work possible, serving impact investors, social entrepreneurs, community builders and diverse founders. Today's advertisers include FundingHope, How to Make Money with Impact Crowdfunding, Honeycomb Credit and Motivated Money with Dakin Capital. Learn more about advertising with us here.Max-Impact MembersThe following Max-Impact Members provide valuable financial support:Carol Fineagan, Independent Consultant | Lory Moore, Lory Moore Law | Marcia Brinton, High Desert Gear | Paul Lovejoy, Stakeholder Enterprise | Pearl Wright, Global Changemaker | Ralf Mandt, Next Pitch | Add Your Name HereUpcoming SuperCrowd Event CalendarIf a location is not noted, the events below are virtual.* SuperCrowdHour, January 15, 2025, at 1:00 PM Eastern. Devin Thorpe will be doing investor-focused training on building an investment strategy focused on investing in debt instruments to match or even exceed stock market returns. This is great for people serious about investing, whether you are starting with $100 or $100,000. Don't miss it!* Impact Cherub Club Meeting hosted by The Super Crowd, Inc., a public benefit corporation, on January 21, 2024, at 1:00 PM Eastern. Each month, the Club meets to review new offerings for investment consideration and to conduct due diligence on previously screened deals. To join the Impact Cherub Club, become an Impact Member of the SuperCrowd.* SuperCrowdLA, we're going to be live in Los Angeles late the spring. Plan to join us there for a major, in-person event focused on scaling impact. Details to come soon!Community Event Calendar* Successful Funding with Karl Dakin, Tuesdays at 10:00 AM ET - Click on Events* Community Capital Live, Havell Rodrigues, New Majority Capital, January 15, 2:00 PM Eastern.* Motivated Money Method for Raising Funding Workshop, January 16, 11:00 AM - 3:00 PM Eastern.* Community Capital Live, Bernel Hall, New Jersey Community Capital, January 29, 2:00 PM Eastern.* NC3 Changing the Paradigm: Mobilizing Community Investment Funds, March 7, 2025* Asheville Neighborhood Economics, April 1-2, 2-25.If you would like to submit an event for us to share with the 8,000+ members of the SuperCrowd, click here.We use AI to help us write compelling recaps of each episode. Get full access to Superpowers for Good at www.superpowers4good.com/subscribe

Jessica B. Harris may have been born and raised in New York City, but she has Tennessee roots through her father and has spent much of her life split between homes in the Northeast and the South – specifically New Orleans. For more than fifty years, she has been a college professor, a writer, and a lecturer, and her many books have earned her a reputation as an authority on food of the African Diaspora, as well as a lifetime achievement award from the James Beard Foundation. A few years back, Netflix adapted her book, High on the Hog: A Culinary Journey from Africa to America, into a 4 part docuseries. And I'm very proud to say that she's a longtime contributor to Southern Living with a regular column called The Welcome Table. This episode was recorded in the Southern Living Birmingham studios, and Sid and Jessica talked about her mother's signature mac and cheese, the cast-iron skillet she'd be sure to save if ever her house were on fire, and her dear friend, the late New Orleans chef Leah Chase. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer & Editor/Producer Jeremiah McVay - Producer Jennifer Del Sole - Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week's guest is Chris Cullum, the chef-owner of Cullum's Attaboy, the  small but heavy hitting Tobin Hill restaurant founded by the James Beard finalist a stone's throw from Cullum's Attagirl, the tiny fried chicken shack he's run for more than eight years. Cullum was a 2024 finalist for Best Chef: Texas from the James Beard Foundation. Cullum, however, is all about his team and the people he feeds, not industry awards that nonetheless can make a career. Listen as Cullum discusses his unique San Antonio upbringing and the ways that it has influenced the food he serves.    

It's Wednesday so host Raheel Ramzanali is talking food! Today, he's joined by Erica Cheng, food reporter at Chron.com, to break down the highlights of Houston's 2024 food scene. They cover everything from the best restaurants to viral trends, plus must-try dishes you might've missed. They also discuss the downfall of the Turkey Leg Hut and make some bold predictions for Houston's foodie scene in 2025. Here's more about the stories and restaurants they talked about in today's episode:  Mala Sichuan Bistro Turkey Leg Hut landlord terminates lease after bankruptcy court's OK 'Trill Burgers was not Bun B's idea': Here's what we know about legal dispute between co-owners, former managers Bun B's Trill Burgers coming to 2 Houston suburbs in 2025 Momo House Tatemó's Emmanuel Chavez almost wins James Beard Foundation's Best Chef: Texas Les Baget Where To Find This Viral Chocolate in Houston (Plus, More Candy) The Best Coffee Shops in Houston to Satisfy Caffeine Cravings Chung Wang BBQ Asiatown boba shop Mr. Wish shutters suddenly, closing only Texas location Learn more about your ad choices. Visit megaphone.fm/adchoices

This is a Vintage Selection from 2010The BanterThe Guys are horrified to hear about red bees…and it's not because of their sting.The ConversationThe Restaurant Guys are long-time fans of Lidia Bastianich's restaurants and her retail phenomenon Eataly. They are eager to talk about her new book and bridging cultural divides with food. Listen to her mission to keep hearts and bellies full. The Inside Track The Guys grew up with a strong sense of cultural heritage and appreciate Lidia's desire to share hers with the world.“I am blessed with two of the biggest cultures, the most beautiful cultures in the world, the Italian and the American.  And  I was given the opportunity to pull them together. I did it through food,” Lidia Bastianich on The Restaurant Guys Podcast 2010BioLidia Bastianich immigrated from Italy when she was 12. She opened two restaurants in Queens during the 1970s which were very successful. In 1981, she sold those and purchased a brownstone in Manhattan which would be home to Felidia. In 2005 she opened Del Posto to great acclaim. Currently, she has Lidia Kansas City and Becco in New York, New York. In 2010, she was integral in the opening of the first Eataly in Manhattan, NY. She has had several television series including Lidia's Italian Table, Lidia's Family Table, Lidia's Italy, Lidia's Italy in America, and Lidia's Kitchen as well as numerous specials and guest appearances. She has authored more than a dozen books.She has received numerous awards and honors including many James Beard Foundation awards for Best Chef in New York, Best Outstanding Chef, Best Cooking Show, Outstanding Documentary.InfoLidia's Italyhttps://lidiasitaly.com/Lidia's BookNona Tell Me a StoryOur 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

Today's guest, Katie Button is a five-time James Beard Foundation award nominated chef, cookbook author, media personality, and founder of Asheville-based restaurants Cúrate and La Bodega by Cúrate. The restaurant group also includes an online marketplace, Cúrate at Home, a wine club and culinary tour company called Cúrate Trips, designed to connect people with the Spanish experience.Katie earned a Master's degree in Biomedical Engineering, but her passion for food and travel ultimately guided her towards a career in the food world. Though immersed in the industry at a young age, she ultimately honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés. This experience guided her to her own success as a restaurateur, Button Meana Group founder, and Cúrate lifestyle brands.Today, Button Meana Group houses Katie Button Media and Magnolia Network's From The Source, a series exploring the origins and stories behind different ingredients. Katie's bread and butter, however, are the Button Meana Group-owned Cúrate Brands: Cúrate Trips, Cúrate at Home and Cúrate Wine Club, as well as two restaurants, La Bodega by Cúrate and Cúrate Bar de Tapas, which won the James Beard Foundation Outstanding Hospitality award in 2022. In 2016, Katie also released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen. --- Support this podcast: https://podcasters.spotify.com/pod/show/howdshedothat/support

The BanterThe Guys recount some troubling restaurant stories involving drought, flood, snow and nine foot flames!The ConversationThe Restaurant Guys meet Ellen Yin, a successful restaurateur out of Philadelphia. They all have been running restaurants for decades and discuss the joys of retaining key employees and the benefits of a pool house as well as the challenge of not being a chef. Ellen shares about her newest venture a.kitchen+bar in Washington, DC and the excitement of learning the culture of a new city. The Inside TrackThe Guys have been taken by Philadephia's post-pandemic food scene. This is what Ellen has to say.“Well, having been in it for twenty some years, I'd like to think that it's been a great food city, but only recently has it been publicly confirmed to be a great food city,” Ellen Yin on The Restaurant Guys Podcast 2024BioEllen Yin, a graduate of the Wharton School for Business at the University of Pennsylvania, opened her first restaurant, Fork, in Philadelphia in 1997. She is founder and co-owner of High Street Hospitality Group which operates some of the most celebrated restaurants in Philadelphia. In addition to Fork, they operate a.kitchen+bar, High Street, High Street Bakery, The Wonton Project and recently opened a.kitchen+bar in Washington, DC. In 2023, she was awarded Outstanding Restaurateur by the James Beard Foundation. Yin was honored with Philadelphia Business Journal's: Women of Distinction award in 2020. Her restaurant Fork was named one of the most influential restaurants of the 1990s. InfoEllen Yin's Restaurant Group High Street Hospitalityhttps://highsthospitality.com/Eli Kulp's Podcasthttps://www.chefradiopodcast.com/Reach out to The Restaurant GuysOur 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/restaurantguys**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

The BanterThe Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over.The ConversationThe Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares some behind the scenes tea from Top Chef. The Inside TrackThe Guys understand the NJ culture Tom experienced while growing up and one of them had the same first boss! Several years later, he returned to 40 Main with aspirations.  “So Jerry and I were ambitious. We didn't want 40 Main just to be a great restaurant in Milburn. We wanted it to be a great restaurant period,” Tom Colicchio from his book on The Restaurant Guys Podcast 2024BioTom Colicchio got his start in suburban New Jersey restaurants with stints in NYC and abroad.  In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the Gramercy Park neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. Craftsteak and ‘wichcraft followed.Tom won the 2010 Outstanding Chef award from the James Beard Foundation.He has written three cookbooks and just released his memoir and cookbook Why I Cook.Tom has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears.InfoAbout Tom and His Book Why I Cookhttps://www.tomcolicchio.com/Reach out to The Restaurant GuysIf you're in New Jersey...November 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur 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/restaurantguys**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

We thought we'd be ok this week... but we're not. Sami & V discuss what it means to rebuild the Democratic party from the bottom up, and why it's time for people like Nancy Pelosi (and Bernie Sanders) to step down. V also fills us in on Trump's Chief of Staff, Susie Wiles, and why this pick might actually be a good thing for his administration, as well as how Trump's deportation plans could affect restaurants and the food industry (and why nonprofits like the James Beard Foundation should be taking action). Have questions, thoughts, or feelings around the 2024 election? Email us at americanfeverdream@betches.com Learn more about your ad choices. Visit megaphone.fm/adchoices

At 27, long before he gained acclaim as the restaurateur behind Shake Shack and Gramercy Tavern, Danny Meyer launched his first venture, Union Square Cafe. More than 20 James Beard Foundation awards later, Danny shares the strategies and insights that fueled his restaurant empire. He and Adam discuss how to build a culture of excellence and care, how to hire people who treat others well, and how to bring values to life. Danny is the author of the New York Times bestseller Setting the Table.Transcripts for ReThinking are available at go.ted.com/RWAGscripts