Podcasts about James Beard Foundation

John talks about Trump's repeated declarations of imminent deals with Iran, questioning the credibility of his statements as he seems increasingly detached from reality. He highlights Trumps bizarre behavior during public appearances, including falling asleep on stage and his weird drugged demeanor. John also discusses Trumps ​new ​nominee ​for ​Director ​of ​National ​Intelligence, ​Jay ​Clayton. ​And ​if ​you're ​wondering ​what ​intelligence ​experience ​Clayton ​has ​that ​qualifies ​him ​to ​oversee ​your ​country's ​entire ​intelligence ​apparatus, ​the ​answer ​is... ​he ​went ​on ​CNBC ​this ​week ​and ​hinted ​that ​California ​elections ​might ​be ​rigged. Next, Ann Larson, author of "Clean Up on Aisle Five," joins the conversation, shedding light on the struggles of grocery workers during the pandemic and the systemic issues of poverty and exploitation in the food industry. Together, they explore the implications of corporate greed and the urgent need for a living wage for essential workers. Then, Simon Moya Smith and Julie Francella, return for another edition of "We're Still Here". One of the standout moments in the episode is the discussion around the upcoming House of Smoke and Ash event, organized by the James Beard Foundation. This indigenous culinary event showcases the rich foodways and traditions of native chefs, emphasizing the importance of food sovereignty and the need for greater recognition of indigenous contributions to our culinary landscape.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kimberly explores the surprising science of sun exposure with Rowan Jacobsen, challenging common fears about sunlight and revealing its profound health benefits. Learn how to balance sun safety with the need for natural light to improve health, mood, and longevity.Chapters00:00 Introduction to Sunlight and Health02:52 The Historical Perspective on Sunlight06:00 Understanding Skin Cancer and Sun Exposure08:50 The Benefits of Sunlight Beyond Skin Cancer12:02 Sensible Sun Exposure and Aging14:56 Circadian Rhythms and Sunlight17:56 Alternatives to Natural Sunlight20:58 Vitamin D and Its Importance24:41 The Vitamin D Dilemma29:59 Sunlight and Fertility33:40 In Defense of Sunlight38:53 The Impact of Light on Children43:44 Sunscreen InsightsSponsor: ANIMA MUNDI OFFER: Anima Mundi is giving Feel Good Podcast listeners they're largest discount of the year. It's a great opportunity to treat yourself or a friend to some soothing self-care by going to AnimaMundiHerbals.com and use the code: SOLLUNA20 for 20% off your purchase. USE LINK: AnimaMundiHerbals.com Code: SOLLUNA20 for 20% off your purchase.Rowen Jacobsen Resources: Book: In Defense of Sunlight: The Surprising Science of Sun Exposure (June 16th, 2026) (Simon & Shuster) Website: rowanjacobsen.com Social: @unrealrowanjacobsen Email: rowanjacobsen@gmail.comBio: Rowan Jacobsen writes about science and nature and the less-explored corners of the world for Harper's, Outside, The Atlantic, Scientific American, Smithsonian, The New York Times, The Washington Post, MIT Technology Review, Businessweek, and others, and his work has been anthologized in The Best American Science & Nature Writing and other collections. He has received awards from the James Beard Foundation, the Society of American Travel Writers, and the Overseas Press Club. He is the author of nine books, including A Geography of Oysters, Fruitless Fall, and Truffle Hound, which have been named to Best Book of the Year lists by the Washington Post, Wall Street Journal, Boston Globe, NPR, and Publishers Weekly. He has performed with Pop-Up Magazine, lectured at Harvard and Yale, and appeared on CBS, NBC, and NPR. He has been an Alicia Patterson Foundation Fellow, writing about endangered diversity on the borderlands between India, Myanmar, and China; a Knight Science Journalism Fellow at MIT, focusing on the environmental and evolutionary impact of synthetic biology; and a Nova Media Fellow, researching the science of sun exposure. His new book, In Defense of Sunlight: The Surprising Science of Sun Exposure, will be published by Scribner on the Summer Solstice, 2026.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we explore the latest industry news, starting with experiential marketing and Aperol's Share the Moment summer campaign with Hilary Duff on the Lucky Me Tour. We also highlight exciting culinary leadership changes, including Bradley Lowicki taking the helm as Executive Chef at The Rebel Room and Casey McMinn's promotion to Executive Chef at The Ava Hotel Paso Robles.For those curating seasonal offerings or looking for the perfect present, we dive into our ultimate Food and Beverage Father's Day gift guide. We feature premium selections like Le Sous Bois Champagne by Billecart-Salmon, the 2022 Estate Cabernet Sauvignon from Chateau Montelena, Isiah Thomas's Kosher Champagne Collection, and True Story Foods charcuterie bundles.We also examine major industry partnerships driving the future of hospitality. We discuss the James Beard Foundation's new multi-year alliance with American Express and Resy to support independent restaurants across the United States. Additionally, we cover the Culinary Institute of America's collaboration with Prosper Company to advance health and sustainability in the foodservice sector.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

What's actually in your food, and who's protecting the companies that put it there?I sit down with Johanna Hellrigl, chef, restaurateur, board member of the Environmental Working Group, and founder of Ama, the mission-driven Northern Italian restaurant four blocks from the US Capitol, to talk about what's really happening in our food system, why your cookware matters as much as your ingredients, and how a woman who grew up in a Michelin-quality kitchen ended up fighting pesticide immunity bills and plastic migration in the same breath.This conversation goes deeper than clean eating. Johanna walks through the specific decisions she makes every day, from the containers in her kitchen to the farms that grow her tomatoes, and explains why the real model for healthy eating has been sitting in Italian kitchens for centuries. She is building a case study that nourishing food, done with integrity, can also be a viable business. If you have ever felt overwhelmed by the food system or paralyzed by conflicting information, this episode gives you a clear-headed, practical place to start.What we explore:- How heat, fat, acid, and time create the conditions for plastic and chemicals to migrate directly into your food.- Why 99% of food chemicals enter the US supply through a regulatory loophole that bypasses proper safety review.- What rebuilding your gut microbiome actually requires, and why what happens in your gut controls far more than most people realize.- How Johanna runs a restaurant rooted in love without sacrificing standards, consistency, or accountability.- Why voting with your dollars and contacting your representatives are two of the most direct actions you can take right now.About Johanna Hellrigl:Johanna Hellrigl is a chef, restaurateur, and culinary advocate redefining what restaurants can stand for. She is the chef-owner of Ama, an award-winning Northern Italian restaurant in Washington, DC, named a James Beard Foundation semifinalist for Best Chef Mid-Atlantic in 2026 and recognized by Gambero Rosso for authenticity. Before opening Ama, she spent years in international democracy-building work across 61 countries, an experience that deepened her belief that food is one of the most powerful tools for connection and change. She sits on the board of the Environmental Working Group and works with the Plastic Pollution Coalition, bringing the same rigor she applies in her kitchen to the fight for a safer, more transparent food system.Connect with Johanna Hellrigl:Instagram (Chef Johanna): https://www.instagram.com/chefjohannahellrigl/Instagram (Ama Restaurant): https://www.instagram.com/amarestaurant.bar/Website: https://amarestaurant.barTimestamps00:00 Intro01:00 Growing Up in a Michelin Kitchen05:08 How 61 Countries Brought Her Back to Food08:00 Reclaiming the Family Meal13:17 Pesticide Loopholes and Who Pays the Price20:12 Finding Common Ground on Food Policy29:00 Plastic, Cookware, and Cutting Board Basics37:40 Meal Prep That Actually Works43:40 Why She Opened Ama56:23 Love, Standards, and Consistency in the Kitchen01:01:06 What's Really Inside a Plate of Pasta01:08:33 Healing the Gut After Antibiotic Overload01:15:39 EWG, Plastic Pollution Coalition, and How to Get Loud–This episode is sponsored by:RITUAL: So sit back and raise a glass to your new evening Ritual with Magnesium+. Save 25% on your first month at Ritual.com/GABBY. That's Ritual.com/GABBY for 25% off your first month.ANNMARIE: Visit https://www.annmariegianni.com/ and use code Gabby for 20% off.–The Gabby Reece ShowThis is where I have real conversations with the people I find most worth listening to: scientists, athletes, coaches, parents, and thinkers who are doing the hard work of building a life that holds up over time. No hacks. No quick fixes. Just honest, practical conversations about performance, longevity, relationships, and what it actually takes to show up well at every age.If you are here, you probably already know that health is not a destination. It is how you live. I am glad you are along for it.Connect with Gabby Reece:Instagram: https://www.instagram.com/gabbyreece/TikTok: https://www.tiktok.com/@gabbyreeceofficialWebsite: https://gabriellereece.comPlease note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jeremy Umansky shares his inspiring journey of sobriety, culinary innovation, and community impact. Discover how he integrates sobriety into his leadership, creates non-alcoholic beverages, and advocates for intentional hospitality.Jeremy Umansky is a chef/owner of Larder Delicatessen & Bakery in Cleveland, Ohio. Chef Umansky is a multiple time James Beard Foundation nominee. Jeremy has been featured in numerous publications like Bon Appetit and Saveur and was named “The Deli Prophet” by Food & Wine Magazine. Jeremy partnered with Rich Shih to author Koji Alchemy.Jeremy found sobriety in 2002. Find Jeremy on Instagram at @tmgastronaut, @larderdb, and @lardersupplyco.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this episode, the Food and Beverage Magazine Editors dive into major industry shifts, including the launch of Pepperlot, a revolutionary new online marketplace designed exclusively for restaurant real estate by commercial real estate veteran Alex Rusu. We also discuss Bloom Talent Studio, a new female-founded advisory firm aimed at helping high-growth companies align their people systems with their business ambitions.Our hosts cover significant leadership appointments, such as Michelle Armock taking the helm as Chef de Cuisine at MKT Restaurant and Bar, Justin Draper becoming Culinary Director at Dellshire Resort, and Robert Ramer stepping up as Chief Operating Officer of Koloa Rum.We honor industry milestones and philanthropic efforts, discussing Richard Dick Marriott receiving the 2026 Legends Award for his lifetime dedication to the restaurant industry, and the incredible disaster relief work of the Guy Fieri Foundation, which has served over 200,000 meals during crises. The editors also highlight the importance of industry recognition, diving into the PR%F Awards, co-founded by Michael Politz, which celebrate the best consumer brands across the beverage sector.Finally, we explore exciting brand collaborations and product launches, from the unique OluKai and SPAM sandal collection that pays homage to Hawaii's beloved SPAM musubi, to the Kokoro Matcha Latte introduced by Jittery Joe's Coffee and Peter Dale. We also cover the James Beard Foundation's transformative new multi-year partnership with American Express and Resy to support independent restaurants.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

Chef David Bull is Austin's first Iron Chef America competitor, Food and Wine Best New Chef 2003, two-time James Beard Foundation nominee, and Regional Vice President of Food and Beverage at LaCorsha Hospitality Group. He led the Driskill Grill to three consecutive Austin American-Statesman number one restaurant awards, competed on Iron Chef America in 2006 as the first Austin chef to do so, and has since overseen 16 restaurant and hotel openings with LaCorsha across Texas, most of them historic renovations. He is also co-founder of the Mineral Wellness Center, a faith-based nonprofit in Mineral Wells dedicated to reducing mental health stigma and providing counseling and community resources.This episode covers the full arc: Austin's first celebrity chef, 16 properties, and the decision to walk away from all of it for something bigger.Why management agreements protect standards across multiple properties in ways licensing never canThe lease clauses, CAM charges, and pro forma details that quietly sink most restaurant deals before they openWhy mental health stigma in professional kitchens is a leadership and retention crisis, not a personal weaknessAndré Natera and David Bull go deep on the Iron Chef America experience, the operational realities of scaling a hospitality group, the trust required in a business partner before any contract is signed, evolving kitchen culture and mentorship across every staffing level, and Bull's personal decision to step back from fine dining and co-found the Mineral Wellness Center. The episode closes with a preview of his upcoming Restored and Delivered concept in Mineral Wells.This episode is sponsored by Rational USA. Learn more at https://rationalusa.comGuestDavid Bull on Instagram → https://www.instagram.com/chefdavidbull/Chef's PSA Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

In this episode of Talking Smack 415, Jamie the Great and I are keeping it in the family—my family.We sit down with my brother, Sam Mink, owner of Oyster House, who was just named a 2026 America's Classics Award winner for the Mid-Atlantic region by the James Beard Foundation—one of the restaurant industry's highest honors.Not only did he receive this incredible recognition, but Oyster House is also celebrating its 50th anniversary. No big deal… just a third-generation restaurateur keeping the family business alive and thriving.We go back three generations, tracing the Mink family history in the restaurant industry, the resistance, the “I'm not doing this” moments… and somehow, each generations finds his way back, with his own twist.We also talk about:⚡️Growing up Mink (yes, there are stories… and yes, they're funny)⚡️ The philosophy behind great hospitality and making every guest feel seen⚡️Why hiring nice people is non-negotiable⚡️Creating timeless restaurant interiors and unforgettable experiences⚡️The real (and slightly terrifying) realities of running a restaurant⚡️What it takes to keep a legacy business not just alive and iconicIt's about family, food, tradition, and evolving something meaningful across generations.If you love Philadelphia, iconic restaurants, or family stories, this episode is for you.Follow Oyster House on Instagram:And make a reservation via OpenTable to experience Oyster House for yourself.Share this episode with your friends and family who love to laugh.  Subscribe to Talking Smack 415 and leave us a rating and review so more peeps can find us for laughter and friendship to feed your soul!  

Chef Rick Bayless worked in his parents' Oklahoma City BBQ restaurant before he found his passion exploring Mexico's regional foods. When he and his wife Deann opened Chicago's game-changing Frontera Grill in March 1987, he wowed the ever-packed dining rooms with complexly flavored Mexican dishes featuring hard-to-source ingredients. The chef pushed the boundaries of fine dining two years later by opening Topolobampo, which, like Frontera Grill, would win the James Beard Foundation's Outstanding Restaurant award, with Bayless previously named Outstanding Chef. Topolobampo became a favorite date spot for Barack and Michelle Obama, who invited Bayless to prepare a White House state dinner. Speaking in a conference room above Frontera Grill, Bayless reflects upon all that plus his experience winning Top Chef Masters; his other restaurants that include Xoco, Bar Sótano and the Tortas Fronteras outlets that serve O'Hare International Airport's best food; the Frontera retail ventures and what happened to my favorite granola; his efforts to combine cooking and acting on stage; and the post-pandemic state of business, with Frontera's 40th anniversary approaching.

It started as a kitchen garden. Nine acres. A favor from her husband. Today, Green Door Gourmet is 350 acres of certified organic farmland on the Cumberland River — one of the largest organic operations in Tennessee — growing 80 kinds of fruits and vegetables, 80 flower varieties, and 25 specialty herbs, including Southern heirloom varieties that most event menus have never seen. Sylvia Harrelson Ganier is its President, and Chief Farm Operator (CFO). She is also the former chef and owner of CIBO, a Nashville restaurant she built before she ever picked up a trowel. She knows both sides of the table. On this episode of Eating at a Meeting LIVE, Sylvia talks about what it takes to feed a city — and what the meetings and events industry gets wrong about food sourcing. She is a past President of Les Dames d'Escoffier International's Nashville Chapter, a member of the James Beard Foundation, Chair of the Davidson County Agricultural Extension Board, and a speaker at the USDA Women in Agriculture convening. Her farm welcomes 85,000 visitors a year, including 5,000 school children who pick strawberries for the first time. The food on your event menu has a story. This episode is where it starts.

Mary Hagen knew early she wanted to build something — launching her first business at 20. Today, she's the CEO of Colossal, a company that's quietly reshaped how fundraising works. Since joining, Mary has scaled Colossal by over 1000%, helping generate more than $207 million for nonprofits like the National Breast Cancer Foundation, Baby2Baby, PAWS, and the James Beard Foundation. But the real shift is how that money gets raised. Instead of relying on a few major donors, Colossal built a model around digital competitions and community participation — turning thousands of small contributions into millions raised. In this conversation, Mary breaks down what it actually takes to grow a purpose-driven company, why she believes leadership is about showing up — not just saying the right things — and how modern fundraising is moving away from exclusivity toward something far more accessible. Make sure to check them out at: https://colossal.org   Check out my new book on Amazon: https://amzn.to/4kRKGTX Watch our mini-doc - Starting Small: The Raw Truth Behind Entrepreneurship and the American Dream: https://youtu.be/eHuq93wIxs0?si=eDB-ycngvWNapRLO Visit Starting Small Media: https://startingsmallmedia.org/ Subscribe to exclusive Starting Small emails: https://startingsmallmedia.org/newsletter-signup   Follow Starting Small: Instagram: https://www.instagram.com/startingsmallpod/ Facebook: https://www.facebook.com/Startingsmallpod/?modal=admin_todo_tour LinkedIn: http://linkedin.com/in/cameronnagle    Starting Small is powered by Riverside.fm, the AI-powered platform that lets you record, edit, repurpose,and distribute studio-quality content as easily as if you had a crew behind you. Check them out now at https://creators.riverside.com/CameronNagle

We've got so many fantastic restaurants in the city, and our local chefs are regularly recognized by the James Beard Foundation. But the Michelin Guide hasn't made it to Pittsburgh, and City Cast Pittsburgh contributor and Post-Gazette dining critic Hal B. Klein thinks it should stay that way. Hal's telling host Megan Harris why Pittsburgh's dining scene doesn't fit neatly within the Michelin Guide's parameters and the accolades like StarChefs Rising Stars Awards we can point to instead. Learn more about the sponsors of this April 2nd episode: Pittsburgh Cultural Trust Quantum Theatre Allegheny County Poll Workers Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news?  Sign up for our daily morning newsletter. We're on Instagram @CityCastPgh. Text or leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here. 

Top Dallas officials have fired back at Attorney General Ken Paxton's recent lawsuit, denying they're illegally withholding money from the police and arguing the state's case is so weak it should be thrown out. In other news, no matter how you count it, this March was the hottest Dallas-Fort Worth has ever seen. As of March 30, the average temperature for the month was 67.4 degrees, about three-quarters of a degree above the previous record in 1907; a North Texas judge issued a temporary injunction blocking an effort to support a Muslim-centric neighborhood. Collin County's 493rd Judicial District issued an injunction tied to development of The Meadow, a project planned to feature more than 1,000 homes; the Texas Stock Exchange is the planned primary listing venue of a new exchange-traded fund from Westwood Holdings Group, a Dallas-based investment and asset management firm; and as the James Beard Foundation slims its list of chefs eligible for a coveted culinary award in 2026, two Dallas-Fort Worth chefs remain as contenders. Both work at Italian restaurants. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hosted by David and Nycci Nellis. On today's show:· You'd have to be living under a rock not to know of Marcus Samuelson, a multiple James Beard Foundation award winner. His restaurant here, Marcus DC, opened and instantly became one of The Washington Post's top five in the city. But Marcus takes global strides and isn't there all the time -- and his not-so-secret weapon running the place is a Maryland native, Executive Chef Anthony Jones, an exceptional talent who himself is now a James Beard Award semifinalist for Emerging Chef. Chef Anthony joins us;· We recently spent four glorious days in Jamaica at a condo resort called The West. And the food there was … the BEST! Thanks to restaurateur Sydney Watson - the generous hospitality, amazing cuisine, and all-around fun to be had at her restaurant in The West Signature, a premier residential community. Syd's on the Rocks in Negril is beyond outstanding. Syd is gracious, so talented, and she joins us today from Jamaica; · Mike Friedman of the All-Purpose Hospitality Group is in. He's an owner, master chef and the culinary spirit behind a bunch of the area's most outstanding spots – the Red Hen, All-Purpose, the Boundary Stone, as wells as Bethesda's Aventino Cucina and A-P Pizza Shop. And now the All-Purpose Hospitality has a new baby – Shaw's Fossette Focacceria – with killer focaccia sandwiches, gelato, wines, and Italian imported goods (pasta, snacks, etc.) Si mangia bene a Fosette Focacceria. By the way, “fossette” is a French term meaning "dimples" or "small cavities" – like on a kid's cheek or in the crust of your fave focaccia. · Stephen Fortier, owner and winemaker, Domaine Fortier Vineyards joins us. Fortier won two gold medals at the Virginia Governor's Cup wine competition Thursday evening.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A 38-seat restaurant in South Minneapolis is the Best New Restaurant in America! Bûcheron was named James Beard Foundation's best new restaurant for 2025, built by two veterans of fine dining, both with experience in Gavin Kaysen's Minneapolis restaurants. But Jeanie Janas Ritter and her chef/husband Adam Ritter are trying to do something different: a new version of fine dining where high technique is matched with casual and friendly service as well as a family-friendly life for their team. Bûcheron joins Jason on DeRusha Eats.

Akron Civic Assembly to propose housing solutions to city officials Monday on the "Sound of Ideas," we'll discuss a new effort to tackle housing challenges in Akron that is giving residents the decision-making power. Unify America, a national nonprofit focused on problem-solving and civic engagement, has created Northeast Ohio's first-ever civic assembly, called Unify Akron. The inaugural group of 65 residents was selected by a random lottery last week. From now until May, the delegates will meet to review research, hear from experts and share their own experiences before voting on potential solutions. Those recommendations will be presented to Akron Mayor Shammas Malik, city council and other elected officials. Organizers say the goal of the program is to encourage collaboration among residents and inspire leaders to consider implementing fresh ideas. Guests: - Morgan Lasher, Chief, U.S. Democracy Leagues, Unify America - J. Cherie Strachan, Ph.D., Director, Bliss Institute of Applied Politics, University of Akron - Michael Jarzenski, Delegate, Akron Civic Assembly Summit County Prosecutor & Sheriff expand the Take Me Home program More than 480 children on the autism spectrum were reported missing to the National Center for Missing and Exploited Children in 2024. Of the 12 accidental deaths reported that same year, all were the result of drowning. That sobering reality is part of what continues to drive the Take Me Home program in Summit County — a joint effort between the Prosecutor's Office and the Sheriff's Office. Later in the hour, we'll discuss how this program is helping save lives and reunite missing individuals with their loved ones. Launched in 2007, the program created a database where parents and caregivers can voluntarily submit information to law enforcement about individuals with communication difficulties - with the goal of bringing those in danger home safely. Last month, the program expanded to include individuals living with mental health conditions, behavioral disorders and substance use disorders. Guests: - Elliot Kolkovich, Prosecutor, Summit County - Kelly Clark, Community Training Specialist, Autism Society of Greater Akron The Menu: Meet Mallorca's Owner Laurie Torres According to the Ohio Hospitality Alliance, at least 500 restaurants across the state closed last year. That's not all that surprising when you look at industry trends, and the razor thin margins that restaurants run on, with the average lifespan of a restaurant being less than10 years. When a local restaurant makes it to 15 years, 20 years or longer, that's something special. That's the case with Mallorca, which opened nearly 30 years ago in Downtown Cleveland. That establishment specializes in Spanish and Portuguese food and was just nominated by the James Beard Foundation. To end the hour, we're joined by Laurie Torres, owner of Mallorca. Torres was recently interviewed by Cleveland Magazine as part of their "Word of Mouth" series, and joins "The Menu" today. "The Menu" is our bi-weekly series produced in conjunction with Cleveland Magazine where we explore Northeast Ohio's food scene. Guest: - Laurie Torres, Owner, Mallorca

Send a textOn this episode of the MySGV Podcast, I sit down with a Temple City raised creative who turned a lifelong love of food and travel into a full time career behind the camera and on the page. We talk about how growing up in the San Gabriel Valley shaped his palate, his point of view, and the way he tells stories that feel both personal and cinematic.He shares the pivot from advertising art direction and digital design into commercial and editorial work centered on food, travel, cocktails, portraiture, interiors, and lifestyle. We get into what it actually looks like to bet on your taste, build a portfolio, and keep showing up until your work starts landing in the rooms you once only studied from the outside.This conversation also goes deeper than gigs and gear. We talk about Cantonese Chinese and Laotian heritage, identity, and how culture shows up in the dishes we crave and the memories we chase. His work has earned recognition from the James Beard Foundation in both photography and writing, and his images and stories have appeared in major publications across food and travel media.If you love the SGV, care about craft, or you are considering your own leap into a creative career, this episode will hit. Watch the full interview, then check out his work and writing, and follow along on Instagram at @dylanjho_______________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

Father Sal records his final episode as a bachelor, we launch our new Couch Potatoes Top Chef recap series, and then we head straight to Santa Monica for one of the most ambitious meals in Los Angeles: SELINE.Chef Dave Beran's winter tasting menu is structured around the idea of “outside” and “inside” — cold, memory, warmth, progression. We break down the sunflower sequence disguised as cod, the venison tartare that had us laughing mid-bite, the short rib slider moment, and whether SELINE is already operating at a Michelin-star level.Then we zoom out.We unpack the James Beard Foundation's State of the Restaurant Industry report, produced with Deloitte, and talk about what it actually says: volatility as the new norm, alcohol sales declining, guests spending less per visit, full dining rooms that still aren't profitable, and the widening gap between consumer expectations and restaurant economics. Oh, and here's that New School report we keep referencing. After that, Chef's Kiss / Big Miss returns — our recurring segment where we call balls and strikes on LA food culture:Sqirl flips to dinnerThe “restaurant monologue” backlashPizza losing ground to Mexican and Asian cuisineAnd a few takes that might ruffle feathersIn Part 2, we sit down with Laurent Vernhes (founder of Tablet Hotels) and Tito Melega of MVA.wine — a 600-member wine collective that blind tastes 50–60 wines in Tuscany and only selects six. No filler inventory. No mass distribution. Just curation and scarcity.And if you're interested in becoming an MVA member - a.k.a. a Vinefinder - the first 20 listeners to sign up get a $50 discount on their first collection with code "LAFOOD"Powered by Acquired Taste

A new pizza joint is coming to NuLu and a new place for steak burgers is coming to the South End. We talk about both — and more — on this week's Access Louisville podcast. We start out around Dixie Highway. Reporter Michael L. Jones recently covered a press conference from Louisville Mayor Craig Greenberg. During the Feb. 10 conference, the mayor announced the first four restaurants to receive grants from the city's $1 million Dixie Highway Corridor Fund:LongHorn Steakhouse will open a full-service restaurant at 7401 Dixie Highway;Crumbl Cookies, one of the nation's fastest-growing dessert chains, will open its first South End store at 10970 Dixie Highway;Freddy's Frozen Custard & Steakburgers will build a new restaurant at 8700 Dixie Hwy; andDerby City Pizza will expand its location at 12900 Dixie Hwy to include an event space and outdoor game yard.We also chat about the first Southern Indiana chef to be considered by the James Beard Foundation. Red Yeti's Chef Michael Bowe was selected as a semifinalist for the 2026 James Beard Awards as Best Chef: Great Lakes Region, as reporter Olivia Estright explains. She met with him at the Downtown Jeffersonville restaurant recently to talk about the honor.We also chat about Greenside Pizzeria, a new spot from the owner of Gravely Brewing, coming to NuLu. And editor-in-Chief Shea Van Hoy  tells us about a couple of chain restaurant moves — the closure of Bravo near Oxmoor Center and the opening of a new Skyline Chili in Springhurst. After that we chat about the return of soul food restaurant Daddy Vic's, which is back in a new location after it's original space was damaged in a severe thunderstorm last year.Following a break we talk about the retirement of longtime Jeffersonville Mayor Mike Moore. Moore was a guest on Access Louisville just last summer and gave us updates on a number of projects in Jeffersonville, which is the second largest city in the Louisville Metro Area.Access Louisville is a weekly podcast from Louisville Business First. You can follow it on popular podcast services including Apple Podcasts and Spotify.

Mitchell Davis is a renowned authority in many different parts of the food system. He has been involved in The World's 50 Best Restaurants and the James Beard Foundation, and runs his own media outlet Kitchen Sense on platforms like Instagram and Substack. Heja Framtiden met Mitchell at the Stockholm Food Forum, when the new Eat Lancet Commission was released. The episode is part of a paid collaboration with Stockholm Business Region's initiative Stockholm ImpACT Days 2025. Podcast host: Christian von Essen // Learn more at hejaframtiden.se and subscribe to the newsletter (in Swedish). All our English episodes are now also collected in the separate podcast feed Heja Framtiden - Global Conversations on the Future.

Community Matters Café Executive Chef Chayil Johnson shares his story of culinary service that extends beyond the food menu. Learn how he combines his Creole heritage, traditional African foodway influences, Middle Eastern flavor, and a formal education into one-of-a-kind gumbo for Charlotte Rescue Mission's life skills program.  Chayil explains where Community Matters Café fits into the mission's 180-day addiction recovery program. Working in New Orleans kitchens at 12 and matriculating to Charlotte's Johnson & Wales a decade ago, Chayil is earning recognition from the James Beard Foundation, Charlotte media and industry organizations. Hear how he credits his own hard work and a community of family and global influencers that clearly matter in the food he creates. This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards in Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue. Visit the Low & Slow Barbecue website here!

Today's episode is about the Rhode Island culinary gemsIf I think of all the places I could have landed, Rhode Island was never on my horizon. I had promised my mother that I would like to spend 6 months in the US, maybe get a pro-soccer contract, and keep going. Half a century has gone by, and I am still here. And so what does a chef do if he'sState's not cooking? Well, he either talks about food or writes about it. I want to begin with some basic information.Rhode Island is the smallest US state, measuring only about 48 miles long and 37 miles wide. Despite its small area, it is known as the “Ocean State” and boasts over 400 miles of coastline. Roger Williams founded it in 1636, having been banished from the Massachusetts colony for advocating religious tolerance and the separation of church and state.Newport was a central hub for shipping and trade during the colonial period. In the 19th century, Rhode Island was at the forefront of the Industrial Revolution and the establishment of power-driven textile mills. However, there is plenty of information on the State's history, considering that it was one of the original 13 colonies in the formation of our land. As Irish people fled Ireland due to the potato famine, other ethnic groups arrived, bringing ingenuity and culinary traditions. From Italians to Portuguese, to French and British, to mention the largest contingents, others joined later in the 20th century, such as Greeks, Koreans, Chinese, Latinos, Mexicans, and Middle Easterners.The variety of food connected with these ethnic groups is the key to Rhode Island's culinary expansion. The state features some of the most diverse cultural fabric in the land, even in a territory no bigger than the city of Los Angeles. Along with these different food groups, the diversity of restaurants and food-related establishments has grown immensely in the last half-century. This is also reflected in the number of young chefs who regularly perform at the James Beard Foundation in New York City, considered the theatre of culinary stardom.But let's talk about the foods that make the state different—food you will not find anywhere in the country, food with its traditions, heritage, and terminology. Rhode Islanders are very provincial, and traveling is almost an issue. That is why many of these dishes don't cross the state line. They stay close to home, and the culture stays with them.As Ted Widmer, a historian who grew up in Rhode Island, once asserted ''That Middle American desire to succeed beyond your neighborhood has never animated Rhode Islanders,'' he said. ''What's important is your extended family, the people who live on your block and maybe 10 other people you've known all your life. It's very, very local.''And so, what are the foods of the state?Read the Full Content HereMore PodcastsFlavors + Knowledge NewsletterProduced by SimVal Media Group, USA

Why did this author start the book with tasting, rather than history, regions or grapes? Was that because you wanted to get right into the sensory experience, rather than maybe some of the drier knowledge? Why is your experience of what tastes good as personal as a fingerprint? When it comes to wine, what do you mean by structure? Why are these important, these structural components? Do you think they matter more than identifying that, that wine's from Burgundy, that wine's from Bordeaux? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito, author of Smart Mouth: Wine Essentials for You, Me, & Everyone We Know. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Why does our first impression of a wine's aroma matter more than we realize Why did Jordan ultimately walk away from the Master Sommelier service exam? How did the title Smart Mouth come together and capture the spirit Jordan wanted for the book? Why did Jordan choose to begin Smart Mouth with tasting instead of regions, grapes, or wine history? Why does Jordan see point scores and rigid wine hierarchies as a form of ego rather than a useful guide for drinkers? How do different people visualize or conceptualize wine while tasting? How does Jordan's concept of wine personas differ from traditional tasting language? What does the TALL framework explain about wine structure? How can simple sensory exercises help drinkers identify tannin, alcohol, acidity, and earth-driven flavors with confidence?   About Jordan Salcito   Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also published her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press.         To learn more, visit https://www.nataliemaclean.com/375.

The National Weather Service's Fort Worth office has issued a cold weather advisory for North and Central Texas, in effect from midnight Saturday through 11 a.m. Saturday morning. In North Texas, wind chills are forecast to range from zero to 9 degrees. In other news, President Donald Trump revived talk this week of naming Sen. Ted Cruz to the U.S. Supreme Court, praising the Texas Republican's legal credentials while joking both parties would welcome his departure from the Senate; over the last decade, the share of D-FW seniors who are struggling financially has increased by nearly 75%, according to a Dallas Morning News analysis of recently released census data; and the James Beard Foundation put out a call to action this week, urging people in the restaurant industry to contact members of Congress about the impact immigration enforcement is having on the nation's restaurant industry. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What makes a wine feel soulful, transporting you beyond taste into a deeper emotional connection? What does experiencing harvest firsthand reveal about winemaking that never show up in books? What makes Northern Rhône Syrah come across as black peppery, smoky, and reminiscent of pastrami? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito who has published Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, which was just selected as one of the best wine books of the year by the New York Times. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Jordan's father shape her earliest understanding of wine as family and connection? How did working at Restaurant Daniel shift how Jordan understands wine, fine dining, and food and wine pairing? What does Jordan mean when she describes certain wines as soulful? What's the difference between the old world approach focused on place and the new world approach focused on control and construction? Why did working harvests in Burgundy teach Jordan that could never be learned from books? How did molecular gastronomy pioneer Wylie Dufresne help her see restaurants as a legitimate intellectual and creative path? How did an early rejection from The New York Times become a signal to redirect her goals? Why did failing the advanced sommelier tasting exam become the foundation for eventually passing the Master Sommelier tasting on her first attempt?   About Jordan Salcito Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. Long a student of wine, Salcito passed the tasting portion of the Master Sommelier exam on her first attempt and feels fortunate to have learned so much though working harvests at world-renowned wineries in Burgundy, Tuscany, California and Patagonia. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also publish her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press this October. Jordan lives in Paris with her family.         To learn more, visit https://www.nataliemaclean.com/374.

The BanterMark Pascal and Francis Schott return to the restaurant floor with stories about hospitality as a lifelong condition—why you never stop working the room, why saying “goodnight” at lunch still feels natural, and how unusual guests and moments are part of the job. The Guys share a truly unsettling encounter with a guest who can't eat meat and reflect on why restaurant life is a magnet for stories you can't make up.The ConversationThe Guys sit down with Noah Rothbaum, spirits writer and author of The Whiskey Bible, to talk about how whiskey's real history has been buried under decades of marketing and myth. Noah explains his goal of writing a book that welcomes casual drinkers while still rewarding experts—and why deep research often reveals stories far better than the legends.They explore how whiskey nearly vanished in the 1970s, how the modern revival took shape, and why understanding the backstory makes every drink more meaningful.The Inside TrackThis episode covers the turning points that shaped today's whiskey world, including:Booker Noe and Elmer T. Lee's role in creating small batch and single barrel bourbonWhy barrel differences were once hidden—and are now celebratedHow regional whiskey styles actually differWhy adding water or ice is part of the tradition, not a weaknessProhibition's long shadow BioNoah Rothbaum is the author of The Whiskey Bible, editor-at-large for Bartender Magazine, spirits editor for Men's Journal, founding editor-in-chief of Liquor.com, a fellow of the James B. Beam Institute for Kentucky Spirits, and a Kentucky Colonel. His work has earned awards from the James Beard Foundation, Tales of the Cocktail, and the American Library Association.InfoNoah's bookThe Whiskey Bible: A Complete Guide to the World's Greatest SpiritThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Originally released April 18, 2024"I recently stumbled across this podcast and specifically the episode with Marcus Samuelsson. So tasty. I love how he explains cooking through sound."- Leon G.Witness culture and the unexpected converge, revealing the medley of tastes, sounds and experiences that influence the brand that is—Marcus Samuelsson. From a young age, Marcus aspired to be great by recognizing greatness in others. His path to becoming a decorated chef, restaurateur and philanthropist who's accolades include a 2023 Emmy Award (that makes two cameos in this podcast), was powered by creative and cultural experiences from his travels around the world. With restaurants spanning the US, Canada, Bahamas and his native Ethiopia, this eight-time James Beard Foundation award winner has inspired with his lyrical dishes from kitchens located in neighborhoods one might not expect to find them. Journey with us as Marcus dives into the why and how behind his ability to bring people and communities together while blurring the lines between music and cuisine until their cultural significance feels almost one and the same."Unglossy: Decoding Brand in Culture," is produced and distributed by Merrick Studios and hosted by Merrick Chief Creative Officer, Tom Frank, hip hop artist and founder of Pendulum Ink, Mickey Factz, and music industry veteran, Jeffrey Sledge. Tune in to on Apple Podcasts, Spotify, YouTube, or wherever you catch your podcasts. Follow us on Instagram @UnglossyPod to join the conversation and learn more at https://www.wearemerrickstudios.com/unglossy-podSend us a textSupport the show

Send us a textI am OVER the moon to have my favorite celeb chef, the fantastic Ellie Krieger on the show! She's kicking of the 2026 guest list in style as we talk about cooking, mental health and food, and more.From her website: Host and executive producer of the cooking series “Ellie's Real Good Food” on Public Television and well known from her hit Food Network show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where “delicious” and “healthy” meet. Her success can be attributed to her accessible way of offering tools for nurturing a richly satisfying, sumptuous lifestyle while cutting through the gimmicks, hype and extreme eating that permeate our world.Ellie is a New York Times bestselling, IACP and two-time James Beard Foundation award winning author of 7 cookbooks. She is also a weekly columnist for The Washington Post and has been a columnist for Fine Cooking, Food Network magazine and USA Today.Ellie is a registered dietitian nutritionist who earned her bachelors in clinical nutrition from Cornell University and her masters in nutrition education from Teacher's College Columbia University. Her latest book Whole in One: Complete, Healthy Meals in a Single Pot, Skillet or Sheet Pan was released in October 2019. She finds happiness living with her daughter and husband in New York City.To learn more about Ellie Krieger, go here https://www.elliekrieger.com/Creator/Host: Tammy TakaishiAudio Engineer: Alex Repetti Support the showVisit www.creativepeacemeal.com to leave a review, fan voicemail, and more!Insta @creative_peacemeal_podcastFB @creativepeacemealpodRedbubble CPPodcast.redbubble.comCreative Peacemeal READING list here Donate to AhHa!Broadway here! Donate to New Normal Rep here! Interested in the Self-Care Institute with Dr. Ami Kunimura? Click here Interested in Corrie Legge's content planner? Click here to order!

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.

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.

The Author Events Series presents Muhammad Abdul-Hadi | We the Pizza: Slangin' Pies and Savin' Lives In Conversation with Janice Johnson Dias, PhD Before the conversation begins, Author Event ticket holders are invited to a special tasting of Down North's signature pies at a reception sponsored by the Urban League. This pre-event sampling offers guests a chance to savor the flavors and spirit behind We the Pizza. Pizza samples available while supplies last. First come first serve.  We the Pizza tells the Down North story about how the restaurant fulfills its mission to educate and support the formerly incarcerated while serving dope food. A testament to survival and second chances, this cookbook offers recipes for the tender, crispy-edged, square-cut, sauce-on-top pies that are Down North's signature dish; a whole chapter is devoted to vegetarian and vegan pizzas like No Better Love made with four cheeses and the arrabbiata-inspired Norf Sauce, while the meat and seafood pizza chapter features their most popular Roc the Mic pepperoni pie as well as the smoky berbere-brisket Tales of a Hustler and Say Yes, topped with jerk turkey sausage, roasted butternut squash, kale, ricotta, and lemon-honey drizzle.  The 65 recipes for pizzas along with classic and creative wings, fries, lemonades, and shakes are paired with cinematic photography of the pizzas in their natural setting and out in the wilds of Philadelphia, with lots of journalistic-style photography of the Down North crew making dough and slinging pies. At the same time, We the Pizza provides detailed historical information about incarceration in the United States along with empowering stories from Down North's formerly incarcerated staff. And with exclusive pizza recipes from renowned chef-supporters like Marc Vetri and Marcus Samuelsson, We the Pizza celebrates ingeniously delicious pizza, as well as the power people have to rise above their circumstances-if simply given the chance. Muhammad Abdul-Hadi is the founder and owner of Down North Pizza, the mission-driven restaurant in North Philadelphia that exclusively hires formerly incarcerated individuals. Down North Pizza is the culmination of Abdul-Hadi's thirteen-year vision and is a concept that has long been ingrained in him; through Down North and the Down North Foundation, he is able to impact to the economic realities of underserved communities through excellent food and uplifiting endeavors. Abdul-Hadi has won the James Beard Foundation's leadership award, and he and the Down North team have been featured in the New York Times, The Washington Post, Bon Appetit Magazine, the Today Show, Eater, First We Feast, and more. Dr. Janice Johnson Dias is an educator, strategist, and changemaker with a Ph.D. in Sociology from Temple University, specializing in urban and political sociology. She is a tenured associate professor of sociology and a graduate faculty member of criminal justice at John Jay College of Criminal Justice. As president of the GrassROOTS Community Foundation, an international public health and social action training organization she co-founded in 2011, Dr. Johnson Dias leads efforts to empower communities and promote equity. Because you love Author Events, please make a donation when you register for this event to ensure that this series continues to inspire Philadelphians. Books will be available for purchase at the library on event night! All tickets are non-refundable. (recorded 10/8/2025)

The BanterThe Guys talk about making vinegar and why you have to take care of your mother. The ConversationThe Restaurant Guys welcome writer Rowan Jacobsen to discuss the fifth taste: umami. What is umami? Where does it come from? What pairs well with it? And what does breastmilk have to do with it? Get the skinny from Rowan. The Inside TrackThe Guys happily get the inside track on the health benefits of chocolate. Rowan has made quite an impression on chocolate lovers in his book Chocolate Unwrapped.“Women who I've never seen before walk up to me and say, ‘I think of you every time I eat a piece of chocolate. It's changed my life.'People love that book because it gives them license to do exactly what they want to do anyway,” Rowan Jacobsen on The Restaurant Guys Podcast 2006BioRowan Jacobsen is a journalist and author who writes about food, nature and the environment for Harper's, Scientific American, Smithsonian, The New York Times, and others. He has received awards from the James Beard Foundation and the Society of American Travel Writers. He is the author of nine books, including A Geography of Oysters, Fruitless Fall, and Truffle Hound, which have been named to Best Book of the Year lists by the Washington Post.He is a Nova Media Fellow, researching the science of sun exposure. His new book, In Defense of Sunlight: The Surprising Science of Sun Exposure, will be published on the Summer Solstice, 2026.InfoRowan's sitehttps://www.rowanjacobsen.com/Has an article in artofeating.comHis bookChocolate UnwrappedPaul Wolfert's vinegar recipehttps://www.claycoyote.com/816-2/Enjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Chicago chef opens new River North restaurant: brings new culinary vision to downtown

Chicago chef opens new River North restaurant: brings new culinary vision to downtown

This show was recorded on location at the Southern Smoke Festival in Houston,  October 2025Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons. In 2018, they opened their special neighborhood spot Don Angie. Angie and Scott garnered a nomination for Best Chef: New York City and New York State by the James Beard Foundation in both 2019 and 2020, respectively, and Outstanding Chef 2022. Don Angie was also awarded a Michelin star in 2021 and 2022. In 2024, they opened their second restaurant San Sabino.Lucas McKinney moved to Houston in 2018 to work under James Beard Award-winning chef Chris Shepherd with Underbelly Hospitality. A proud steward of Gulf Coast ingredients and an ardent supporter of agriculture and aquaculture, working with local purveyors, farmers and conservationists.He is the Executive Chef at Josephine's Gulf Coast Tradition in Midtown Houston. Felipe Riccio & Austin WaiterFelipe  With a mother of Spanish heritage and father from Naples, Italy, Mexico native Felipe Riccio moved to Houston as a teenager and began working in kitchens as a high schooler. He has staged in Italy and New York.Riccio moved back to America to join Goodnight Hospitality as chef/partner, for restaurants Rosie Cannonball and March, which was named a 2021 Best New Restaurant by Esquire. In 2022, Riccio was a semifinalist for the James Beard Foundation Award for Best: Chef Texas. Austin After attending CIA he started as a line cook at Houston's Tony's and rose until he attained Executive Chef in 2017. He joined Goodnight Hospitality in January 2022 as Executive Chef and Partner for their highly anticipated restaurant, The Marigold Club.Chris ShepherdAfter nearly a decade working in the city's high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston's uncelebrated cultures. Chris has been honored with a James Beard Award for Best Chef: Southwest and two James Beard nominations for Underbelly. Along with his team, he runs the Southern Smoke Festival. Infohttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This show was recorded on location at the Southern Smoke Festival in Houston October 2025Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the country's most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan's Café Boulud and was cast in Netflix's blockbuster culinary competition show, The Final Table. That same year, he was honored by Star Chefs when he earned New York City's Rising Star Community Chef Award. In 2019, the Bludorns moved to Houston and in 2020, they opened the eponymous restaurant, Bludorn. In the fall of 2022, he opened his second restaurant, seafood inspired, Navy Blue, followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January of this year inside of Hotel Saint Augustine.Rebecca Masson is Houston's own “Sugar Fairy,” a renowned pastry chef and owner/operator of H-Town's Fluff Bake Bar. The Wyoming native cut her teeth at Le Cordon Bleu in Paris and started her career in New York, where she became head pastry chef at The Red Cat under Chef Jimmy Bradley. After arriving in Houston she worked with chefs like Charles Clark and Southern Smoke Foundation's own Chris Shepherd, before opening Fluff in 2011. That same year, she competed in the second season of Top Chef: Just DessertsKyle Knall Kyle is the Culinary Director at Stone Bank Farms and Chef and Co-Owner of Birch in Milwaukee, Wisconsin, which he runs with his wife and business partner, Meghan Knall. At Birch, Kyle spotlights ingredients sourced exclusively from the region in an open-hearth setting while prioritizing delicious, honest cooking and sustainability. Kyle and Meghan's next concept is Cassis, a French bistro opening in the Third Ward in fall 2025.His work has earned impressive accolades, including a semi-finalist nomination for “Best Chef:Midwest” (2024, 2025) and “Outstanding Chef” (2022) by the James Beard Foundation and a nod for Birch on The New York Times coveted list of the best restaurants in America, “The Restaurant List.”InfoThe Southern Smoke Foundationhttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Turkish cuisine from Becky’s travels // Chef Lyle Kaku shares Barking Frog’s fall menu at Willows Lodge, celebrating 25 years in Woodinville Wine Country // What makes a great stuffed pasta? // Port of Seattle Commissioner Fred Felleman joins us for National Seafood Month to spotlight Fishermen’s Terminal, sustainability, and the Port’s investment in our region’s seafood economy // Dick Stevens previews the James Beard Foundation’s Taste America event in Seattle // We dish on favorite recipes for the new Neb menu // And we’ll wrap up with Food for Thought: Tasty Trivia!!

This episode was recorded at Lake Austin Spa Resort with a live audience for their "Wise Women" Month.Grace Young is a three-time James Beard Award–winning cookbook author, culinary historian, and community advocate with numerous accolades and awards. Known for her cookbooks Wisdom of the Chinese Kitchen and Stir-Frying to the Sky's Edge, Grace spent decades preserving Chinese culinary traditions. But in 2020, everything changed.When the pandemic hit, Grace walked through Manhattan's Chinatown and found a community in crisis. Shops were empty, restaurants were closing, and lives were being upended by fear and misinformation. Without any activist background, Grace stepped forward—using her voice and storytelling skills to raise awareness and rally support. That spontaneous act of courage evolved into a nationwide movement to save America's Chinatowns, earning her the Julia Child Award, the James Beard Foundation's Humanitarian of the Year Award, and recognition as one of Forbes 50 Over 50.In this conversation, recorded live at Lake Austin Spa Resort for Wise Women Month, Grace shares the profound lessons she's learned about wisdom, community, and rediscovering purpose later in life. We talk about her activism journey, how she redefined her calling in her 60s, and why connection—and showing up for one another—is the truest form of wisdom. In This EpisodeThe moment Grace realized she had to speak up for ChinatownHow preservation became her life's mission—from recipes to communityWhat her parents' traditions taught her about longevity and healthThe connection between wisdom, food, and sustainabilityWhy mom-and-pop shops are the soul of AmericaHow she overcame fear, found purpose, and redefined strengthPractical wisdom for finding purpose at any ageLearn more:graceyoung.comhttps://linktr.ee/stirfryguruhttps://www.instagram.com/stirfryguru/______Please remember to rate, review, and follow the show – and share with a friend!Find Amy's affiliates and discount codes: https://amyedwards.info/affiliatepageSky Rock Sedona: https://www.skyrocksedona.com/20% Discount Link:https://www.marriott.com/event-reservations/reservation-link.mi?id=1759866624184&key=CORP&app=resvlinkAll links: ⁠⁠⁠amyedwards.info⁠⁠⁠Instagram: ⁠⁠⁠@realamyedwards⁠⁠⁠Fight For Her: ⁠⁠⁠fightforher.net⁠⁠⁠TikTok:⁠⁠⁠ @themagicbabe⁠⁠⁠YouTube: ⁠⁠⁠YouTube Channel⁠⁠⁠Podcast: ⁠⁠⁠The Amy Edwards Show Podcast⁠⁠⁠Free Course:⁠⁠⁠ The Ageless Mindset⁠⁠⁠Full Course: ⁠⁠⁠The Youthfulness Hack⁠⁠⁠Work with Amy:⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Book a Call⁠⁠⁠ Let's get you to your HAPPIEST and most RADIANT! Book a call to apply to work together one-on-one: ⁠https://amyedwards.as.me/15mincall⁠Amy's hair by ⁠https://www.thecollectiveatx.com⁠Get my FREE course "The Ageless Mindset: The Ultimate Guide to Look Younger and Feel Happier!" HERE: ⁠https://best-you-life.teachable.com/p/the-ageless-mindset-the-ultimate-guide-to-look-younger-feel-happier⁠Get the full course “The Youthfulness Hack: The Secret System to Reverse Aging Fast and Create a New, Radiant You!” Out now! ⁠https://best-you-life.teachable.com/p/the-youthfulness-hack⁠

In this episode of the Investing in Integrity podcast, Ross Overline, CEO and co-founder of Scholars of Finance, welcomes Chris Lyons, President of Web3 Media at a16z Crypto, a division of Andreessen Horowitz. Chris shares his journey from music producer to tech investor and cultural connector, offering a rare perspective on how culture and innovation intersect in venture capital. You'll learn why mentorship extends beyond traditional relationships and how books, communities, and digital platforms can serve as powerful guides. Chris explains his “hide the wires” approach to driving blockchain adoption by simplifying complexity and focusing on user benefits. He also unpacks his service-first leadership philosophy, showing how adding value to others creates lasting impact. Chris also discusses the importance of staying grounded in high-stakes environments and why courage and belief are essential for turning ideas into reality.Meet Chris Lyons:Christopher Lyons is President of Web3 Media at a16z crypto, where he has shaped groundbreaking initiatives like the $400M Seed Fund and the Cultural Leadership Fund, Silicon Valley's first VC fund with all Black Limited Partners. A former sound engineer turned entrepreneur, Lyons bridges culture and technology, uplifting Black creators and fostering innovation. He serves on the boards of Yuga Labs, The James Beard Foundation, The Black Economic Alliance, and New Story Charity, while also founding Lyons Wine.

Chef Prasad Chirnomula is an award-winning chef and a two time Honoree of the popular James Beard Foundation. Chef Prasad owns and operates Chef Prasad in New Canaan, CT and Gourmet United in Easton, CT.Episode Sponsors:The Amber Room Colonnade⁠⁠⁠⁠⁠https://www.theamberroom.net/⁠⁠⁠⁠⁠Affinity Esports⁠⁠⁠⁠https://www.affinityesports.gg/⁠⁠⁠⁠Negative Kitty⁠⁠⁠⁠https://linktr.ee/negative_kitty⁠

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. This episode takes you to our summit Chefs Change the World, in partnership with Organic Valley and the James Beard Foundation. Our first conversation  with Florence Fabricant (The New York Times) and our own Danielle Nierenberg. They reflect on food writing, restaurants, and responsibility. Then, Ruth Reichl (Gourmet Magazine) and Priya Krishna (The New York Times) discuss the power of storytelling, criticism, and kitchens as engines of change. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

The beloved Jewish restaurant Russ & Daughters has been open for more than a century. Now, a new cookbook from the fourth generation co-owners celebrates that legacy. Niki Russ Federman and Josh Russ Tupper discuss the cookbook Russ & Daughters: 100 Years of Appetizing and take calls from listeners about their favorite Russ & Daughters memories.*Federman and Tupper will discuss the book at an event with the James Beard Foundation on Sunday, Sept. 14 and the first ever Russ & Daughters Day celebration will happen on Saturday, Sept. 20. 

In this episode of Just Ask Jacob, Jacob Monty is joined by Lilly Rocha, CEO of the Latino Restaurant Association and a nationally recognized food industry leader, speaker, writer, and advocate. Together, they dive into the pressing challenges facing restaurant employers today and the bipartisan reality that America needs both workers and work permits to sustain the hospitality industry. Jacob shares his work with the American Business Immigration Coalition and the James Beard Foundation, while Lilly spotlights the Latino Restaurant Association's involvement in the “Seat at the Table” joint movement. Together, they tackle I-9 compliance, employer responsibilities, and the biggest concerns looming over restaurant employers nationwide—a must-listen for anyone invested in the future of food, business, and immigration policy. Send in Your Own Questions to Jacob: jmonty@montyramirezlaw.com Immigration Compliance Toolkit for Employers: https://montyramirezlaw.com/resources/ Learn more about the Latino Restaurant Association: https://www.latinorestaurantassociation.org/ Sign the "Seat the Table" Open Letter: https://seatthetable.org/sign-our-open-letter/ Watch on YouTube: https://youtu.be/LFoPz_0UFDU 

In this conversation, Jesse shares his journey in the hospitality industry, detailing his early experiences working in his family's restaurant and the challenges he faced. He discusses his passion for hospitality, the impact of sobriety on his life and career, and the lessons learned during the COVID-19 pandemic. Jesse emphasizes the importance of self-care, accountability, and emotional awareness in both personal and professional contexts, ultimately highlighting the transformative power of sobriety and the new perspectives it has brought to his life. In this conversation, Jesse and Joshua explore the transformative journey of sobriety and its profound impact on personal relationships, professional efficiency, and leadership within the restaurant industry. They discuss the importance of self-care, mental health, and the cultural shifts in restaurant environments that promote a healthier work-life balance. Jesse shares insights on conflict resolution, the significance of curiosity in leadership, and the positive changes in staff gatherings. The discussion culminates in reflections on continuous improvement and the joy of living a mindful life free from the constraints of alcohol.A first-generation Japanese Korean American, Jesse grew up in his family's restaurant, Fuji. Starting as an after-school dishwasher at age 14, he spent more than a decade working alongside his dad, Masaharu Ito, a celebrated chef, training in everything from prep and pastry to tempura and fish butchery. In 2016, Jesse opened Royal Sushi & Izakaya—and since opening, Jesse has been named an Eater Young Gun and one of Zagat's "30 Under 30." He has also received seven award nominations from the James Beard Foundation, most recently as a finalist for Best Chef: Mid-Atlantic in 2025. Jesse got sober during the pandemic. He was running on fumes and realized that working so hard simply wasn't sustainable. He began prioritizing his mental and physical health, and getting sober was a big part of that.

This is a Vintage Selection from 2005The BanterThe Guys discuss the issues with destruction of certain animals and why eating them may be the will of the divine.The ConversationThe Restaurant Guys are thrilled to welcome respected food and cocktail writer Bill Grimes to talk about the story of the American cocktail and Bill's next book on the history of dining in NY. Bill tells where we've been and who helped us get here.The Inside TrackThe Guys relied upon Bill's book Straight Up or On the Rocks while they built their cocktail bar (which is now the longest-running craft cocktail bar in the world!) While the three take their cocktails seriously, Bill thinks all drinks can play a part.Bill: A cocktail that's like a well-made entree where the flavors are meaningful in relationship to each other and give pleasure because there's a certain tension or balance. But I'll also say there's a role for sort of the nutty, crazy, stupid cocktail too. I think a cocktail is a cocktail. It should encourage all kinds of kind of wacky inventiveness Mark: You believe that that the fuzzy wuzzy woo-woo does have a place in our society and serves a purpose?Bill: It's the price you pay for freedom.BioWilliam “Bill” Grimes is a longtime contributor to The New York Times. He has served in numerous editorial and writing capacities—magazine writer, culture reporter, and restaurant critic.He has written many critically acclaimed books on food and drink: Straight Up or On the Rocks: The Story of the American Cocktail (a foundational cocktail history), and Appetite City: A Culinary History of New York His work earned nominations like the James Beard Foundation nod for culinary journalism.InfoBill Grimes NYT Cookinghttps://cooking.nytimes.com/author/william-grimesFor recipes: TheGuys@restaurantguyspodThe Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Independent restaurants do more than serve food—they anchor communities. Dr. Anne McBride of the James Beard Foundation and Chef D'Andre Carter of Soul & Smoke join Emily to explore how independent restaurateurs build resilience, embrace transparency, use data, and forge deeper connections with customers. Tune in for actionable insights on navigating rising costs, leveraging technology, and growing through authentic engagement. James Beard Foundation Soul & Smoke Theme Music by Ali Schwartz and Meserole Sound

The James Beard Foundation's Independent Restaurant Industry Report 2025 (which we highly recommend all listeners read), offers insights and possible solutions to a wide range of challenges and opportunities for American restaurants. Produced in collaboration with Deloitte, the survey is based on interviews with 50 independent restaurateurs and survey responses from more than 350 industry leaders. The JBF's VP of Impact Anne McBride joins Andrew for a detailed discussion of the survey and subjects as varied as changing dining and drinking habits, employee wages, and creative marketing strategies for restaurants of all price points and levels of formality. A free-flowing and, we think, informative idea exchange based on real, up-to-the-minute data that we hope will be of value to anybody in the industry, and hugely informative to non-industry pros who enjoy dining in restaurants.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In episode 716, Dianne Jacob reveals what it really takes to get your cookbook published—from crafting an irresistible proposal to standing out in a saturated market. Dianne Jacob coaches food writers on how to get a cookbook published, pitch freelance stories, start newsletters, and improve the quality and effectiveness of their writing. She specializes in book proposals. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. She also co-authored two pizza cookbooks with chef Craig Priebe and has won awards for her food writing in such publications as The Washington Post, Food & Wine, and Lucky Peach. Dianne has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. She has also judged for a national magazine awards. Previously a journalist and newspaper, magazine and publishing company editor-in-chief, she writes a monthly free newsletter aimed at food writers.  In this episode, you'll learn everything you need to know about writing a cookbook proposal—from when to start, to how to structure it, to what publishers are really looking for. Key points discussed include: - Know when you're ready: You need a strong niche and an audience before jumping into a cookbook proposal. - Choose a compelling topic: Find your hook—what sets your content apart and appeals to your audience. - Do your research: Study the competition and understand how your book fills a unique need. - Structure matters: A well-organized proposal includes your bio, target audience, promotion plan, table of contents, and sample recipes. - Recipes must shine: Include a variety of high-quality recipes that showcase your skills—ideally around 10. - Voice makes a difference: A strong, clear writing voice can be the edge that sets you apart. - Your platform matters: A social media following isn't everything, but publishers want to see a strong online presence. - It's a business plan: Think of your proposal as a sales pitch—show that you understand the market and your brand. Connect with Dianne Jacob Website | Instagram

In “There's No Business Like Hansen's Sno Bliz-ness,” Gravy producer Eve Troeh takes us to New Orleans, home of the sno-ball. In the South you need strategies to beat the summer heat, and ice plays a big role. Street vendors used to shave big blocks of ice by hand and add flavored syrup—a treat that became known as a sno-ball in the Big Easy. In the late 1930s, a local man, Ernest Hansen, invented a machine that changed the tradition. Sharp blades, encased in metal, turned chunks of ice into the most fluffy, fine “snow,” and he eventually patented this creation. While he kept his day job in New Orleans' manufacturing industry, Ernest's wife Mary ran with her husband's invention. She set up shop at home and eventually moved to a brick-and-mortar, dishing up fresh “snow” and dousing them with signature flavored syrups that she made by hand. They called their place Hansen's Sno-Bliz. Remarkably, Ernest's hand-built machines are still in use today, as are many of Mary's syrup recipes, and the business continues to cool off customers with some “air-conditioning for your tummy.” Hansen's Sno-Bliz is now in its 86th year, with Ernest and Mary's granddaughter, Ashley Hansen, at the helm. Ashley's was a long and loving journey to take on the business. She learned alongside her grandparents day by day. In a city that practically worships tradition, she honors her family and her customers by maintaining not just the original 1930s ice-shaving mechanics and syrup recipes, but also by cultivating the warm hospitality her grandparents always extended to anyone who entered. The cinder block corner shop on New Orleans' Tchoupitoulas Street looks humble, but you'll always find a line of customers stretching outside around the corner. The James Beard Foundation even bestowed Hansen's with its prestigious title of American Classic. New Orleanians from every corner of the city—and visitors from all around the world—eagerly line up to experience Hansen's, and form an of-the-moment community with each other as they choose their flavors and chat. In this cool edition of Gravy, Ashley Hansen shares the history, innovation, and spirit of her family's institution, always with Hansen's Sno-Bliz motto in mind: “There are no shortcuts to quality.” Learn more about your ad choices. Visit megaphone.fm/adchoices

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