Podcast appearances and mentions of James Beard

What if you can't actually manage your people, and every hour you spend trying is the reason your restaurant won't scale?Seth Gerber co-owns MIDA, a six-restaurant Italian group out of Boston, and was a 2024 James Beard semifinalist for Best Restaurateur. He came up through Hillstone, earned his sommelier pin and an MBA, and treats outlearning everyone in the room as his only real edge.In this conversation, we get into why you manage the structure people work in and never the people themselves, why the cinematic version of risk that bets it all on one move is a fantasy that quietly ruins operators, and why the best restaurateurs grow slower than their egos want them to.If you're grinding inside your business and still feel like the bottleneck, this one tells you where the real problem is.To learn more about MIDA and their growing collection of neighborhood Italian restaurants, visit midarestaurant.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Send me a DM here (it doesn't let me respond), OR email me: imagineabetterworld2020@gmail.comToday I'm so honored to have back on the show once again: Masonic Ritual Abuse Victim, Survivor and now Whistleblower for the first time, intuitive empath, entrepreneur, public speaker and improv comedian, biofeedback facilitator and educator, clean farming and nature lover, podcast regular, and an incredible hero coming forward to advocate for whistleblower and survivor protection and safety and to do everything in her power to facilitate the change she wishes to see in the world: Allison AdamsA little bit about Allison in case you're new here, missed her riveting first three episodes, or need a little recap:Long before tragedy sought her out, Allison had already walked a remarkable path. Diagnosed with juvenile myoclonic epilepsy as a child, she refused to be defined by her condition. For 45 years, she mastered it with unwavering sovereignty - through disciplined choices in food, restorative sleep, mindfulness, and inner strength. What began as medicine became her superpower: a daily practice of awareness and control that kept her vibrant, connected, and free. Her days overflowed with simple, genuine joys—gym friendships, hikes through the woods, lunch dates, and the deep sharing that comes from real human connection. An outsider by choice and circumstance, she moved through life with openness and trust.But that trust was brutally weaponized. She befriended a woman at the gym, never imagining the warmth and stories shared during miles and miles of hikes would become the very tools used to target her. For two years, a sophisticated network stalked and groomed her, using personal details against her. In April 2020, on the patio of an acquaintance—a James Beard-nominated chef named Marty connected to that network—Allison was drugged with at least four substances. She lost 10 harrowing hours to ritualistic horror: violation, strangulation, hazing, and terror orchestrated by an organized collective. Yet here is where her light refused to be extinguished.Even in that drugged state, her decades of biofeedback training awakened. While her body appeared unconscious, her mind remained hyperaware—an observer in the storm. In the months and years that followed, she patiently gathered fragments, clues, memories, and inner knowing. Piece by piece, she reconstructed her truth. The same mastery that once tamed epilepsy now became her anchor in survival and healing. She refused to let trauma erase her. Instead, she transformed it into purpose.Allison was not born into a multi-generational cult or ritual abuse family. She was a regular woman - lured, hunted, and caught. Her story reveals how insidious and organized the darkness can be, and how anyone can become a target when trust is exploited by those who operate in shadows.Watching brave whistleblowers step forward only to face targeting, financial desperation, illness, and silencing ignited a righteous fire within her. She realized that true disclosure is not just dramatic testimony—it is everyday survivors like her speaking out, and it demands community protection. There is no witness protection for these crimes. Society often blames victims, dismisses their stories as “too outrageous,” or looks away because the darkness is uncomfortable. Allison chose the opposite.She knows the risks. She has watched others silenced. She remains in danger, still living in the town where the attack occurred, still navigating ongoing targeting and constant vigilance. Yet she will not be deterred. Her voice rises not just for herself, but powerfully for the children—the ones drugged with memory-erasing substances who have no reference point, no adult resilience, no framework to understand the violation. That fierce compassion, that maternal fire for the innocent, reveals the depth of her true character.Her legacy is not one of victimhood. It is one of triumphant, unbreakable light. She is living proof that the human spirit, when anchored in sovereignty and transformed by unimaginable darkness, becomes a flame that no evil can extinguish—and a call to action that echoes through the ages. Stand with her. Learn from her. Be inspired by her. The light she carries is ours to carry forward.

Gabbiano's and Gabby's David Sigel takes some time to share his journey from studying Chinese history at Lewis and Clark, and then his experience working at a club in Beijing. After his eyes opened to the food scene with visits to places like Clyde Common and Olympic Provisions, he was drawn bac to working at and opening restaurants in Portland.  We talk about what's changing in restaurant economics, including a shift from cocktails. Since David is on the Board of the James Beard Public market, he shares his enthusiasm and some details about what's exciting about that project, and how it may revitalize the downtown area.    gabbianospdx.com @gabbianospdx jamesbeardpublicmarket.com   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Chef Evan Snyder can't slow down, which is great news for Philly. After years of pop-ups and collabs (which he's still doing a ton of) he opened Emmett in 2025, and just recently returned from a trip to the James Beard Awards. His next move: a tasting menu experience fueled by fire.  With his managing partner Julian Van Der Tak, they're opening Jean upstairs from Emmett. Evan gives us the first details on Jean, and recaps his experience at the James Beard ceremony and what the nomination means to him. Eli explains why he loves the adrenaline of a slammed dinner service, and everyone shares a round of Best Bites (with a few different stops to find freshly baked bread). (00:00) Marisa's impressive backflip (05:35) Chef Evan Snyder of Emmett, his James Beard experience (11:45) Announcing Jean, the new concept upstairs from Emmett (20:39) Best Bites: McDonald's, scallops and freshly baked bread (37:33) The Dish: summer specials and Philly events And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Listen to us on Spotify Listen to us on Apple Watch us on YouTube Connect with us on Instagram, and share your eating adventures by tagging us in your posts so we can talk about them on air.

Toby is a veteran bartender and mixologist, who added high-level mixology to his legendary drinkmaking speed with stints at Milk & Honey (NY), The Violet Hour (Chicago) and Mother's Ruin, before turning his hand to (as well as consulting on bar programs) writing and co-authoring "The Bartender's Manifesto" with Emma, which won a James Beard award, and most recently "The Classic Cocktail Sessions" a prequel to the Manifesto. Emma is an acclaimed Chicago-based spirits, cocktail and bars writer and author, and has won numerous James Beard awards in addition to the one for The Bartender's Manifesto. This was really a chat about both the books they've written together, as well as the industry as a whole - enjoy!Emma on IG: https://www.instagram.com/emmajanzen/?hl=enToby on IG: https://www.instagram.com/tobycocktail/?hl=enBuy the Bartender's Manifesto from an independent bookshop: https://bookshop.org/p/books/the-bartender-s-manifesto-how-to-think-drink-and-create-cocktails-like-a-pro-emma-janzen/46c7cc8bda6b756b?ean=9780593137987 Buy the Classic Cocktail Sessions from an independent bookshop: https://bookshop.org/p/books/the-classic-cocktail-sessions-a-bartender-s-new-fashioned-approach-to-the-world-s-most-beloved-recipes-emma-janzen/583e258db56145d2?ean=9780593798584 (Get in touch with Duff!Podcast business enquiries:  consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, we won't supply prepared or sample questions, nor listener or “reach” stats, either, and no, you can't sit in on the interview (or lurk on the Zoom.)  And our AI automatically deletes pitch emails that are clearly written using AI. Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Faceboo...

James Beard award-winning Chef Kevin Nashan joins Chris and Amy. The Peacemaker owner is set to open a new restaurant at Ballpark Village in the Budweiser Brew House building. The menu will be 'tavern-like,' says Nashan. He states the restaurant will be a good fit with the neighbors at Ballpark Village like Katie's Pizza + Pasta and Salt and Smoke. The new restaurant will be open by mid-August! (Photo provided by Pattan & Co)

It's officially grilling season, and this week, we're bringing you an explosion of flavors. First, award-winning author Andrea Nguyen sits down with us to talk about the spreads you'd find at a Vietnamese grill. From delicious platters of fresh herbs to beautiful summer rolls, and savory marinated meats like her Lemongrass Pork Chop Recipe, and of course, we can't forget Nuoc Cham, the world's most delicious dipping sauce. Andrea is a James Beard award-winning author, cooking teacher, and consultant. Her latest cookbook is Ever-Green Vietnamese, and you can find her at Vietworldkitchen.com and on Substack. Then, recipe developer and author Farideh Sadeghin takes us into the world of hot dogs, from its history to its many regional variations, all perfect for your July 4th cookout. Farideh is the author of The Hot Dog Cookbook, and she left us with her recipe for Hog Dog Flowers, a festive take on the world-favorite dog! Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Broadcast dates for this episode:July 03, 2026 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

Send me a DM here (it doesn't let me respond), OR email me: imagineabetterworld2020@gmail.comToday I'm so honored to have back on the show for a third time: Masonic Ritual Abuse Victim, Survivor and now Whistleblower for the first time, intuitive empath, entrepreneur, public speaker and improv comedian, biofeedback facilitator and educator, clean farming and nature lover, and an incredible hero coming forward to advocate for whistleblower and survivor protection and safety and to do everything in her power to facilitate the change she wishes to see in the world: Allison AdamsA little bit about Allison in case you're new here, missed her riveting first two episodes, or need a little recap:Long before tragedy found her, Allison had already forged a remarkable path as an outsider by choice and circumstance. Diagnosed with juvenile myoclonic epilepsy as a child, she refused to let the condition define her. For 45 years she mastered it through unwavering commitment to clean food, restorative sleep, mindfulness, and inner sovereignty. This was no mere management—it was her superpower, a disciplined daily dance that became her anchor and her greatest strength. Her life brimmed with simple, genuine joys: gym friendships, hiking through the woods, lunch dates, and the deep sharing that comes from real connection. She moved through the world with openness and trust.But that trust was brutally weaponized. She befriended a woman at the gym, never imagining the warmth she shared would be turned against her. For two years she was stalked and targeted by a sophisticated network that used personal details to hunt her. Then, in April 2020, on the patio of an acquaintance named Marty - a James Beard-nominated chef connected to that network - Allison was drugged with at least four substances and plunged into ten harrowing missing hours.Allison was not born into a multi-generational cult or family. She was a regular woman—lured, hunted, and caught. Her story reveals how insidious and organized the darkness can be, and how anyone can become a target. The betrayal began with friendship and grooming, escalated through traps like a staged dating profile and repeated offers of tainted drinks, and culminated in a night of coordinated evil. She awoke to a body bearing the physical imprints of trauma - an injured collarbone from extreme high-impact injury, and hair that turned dramatically curly overnight, a visible manifestation of the terror and trauma stored in her body from that night.Yet Allison refused to let trauma erase her. She transformed it into purpose. Watching brave whistleblowers like David Wilcock and others face targeting, financial desperation, illness, and silencing ignited a righteous fire in Allison. She got mad. She realized that disclosure is not just dramatic testimonies - it is everyday survivors like her speaking out, and it demands community protection. There is no witness protection for these crimes. Society often blames victims, dismisses stories as “too outrageous,” or looks away because the darkness is uncomfortable. Allison chose the opposite.She knows the risks. She has watched others step forward only to be targeted and silenced. She remains in danger, still living in the town where the attack occurred, still navigating ongoing targeting and the constant need for vigilance. Yet she will not be deterred. She demands we do what we can - but do something. She embodies the rarest kind of heroism - the quiet, relentless kind. The kind that turns personal hell into collective awakening. Survival, for Allison, is not passive endurance. It is active rising, speaking, organizing, and loving the vulnerable more fiercely. Rooted in inner discipline, practiced awareness, and unyielding courage, she has become a force of justice and healing. Even while still at risk, her light shines undimmed.Allison is proof that one woman, anchored in decades of sovereignty and transformed by unimaginable darkness, can become a beacon that invites every soul to join her in building a safer, more awakened world. Her legacy is not one of victimhood, but of triumphant, unbreakable light. Because she chose to rise and speak, the world is forever brighter, stronger, and more compassionate. Because she chose to rise and speak, the light grows brighter. And together, we can make it shine forever.

Kip's finally off the road & CB is hitting the dusty trail.. but not before we drop a Jackson Hole Food & Wine recap episode and an excellent interview with Minneapolis Chef, Gavin Kaysen.First timer for the summer fesitval, but in their 10th run around the Sun... JH F&W is gnarly and something that everyone who calls themselves a gourmand, foodie, traveler or outdoors enthusiast should experience. It's hard to compare the run of festivals in recent weeks, especially when life is a blur.. but Kip does his best between incoherent tangents and ramblings to break down an unbelievable weekend.If you don't want to listen to Kip's bullshit, skip to the 25ish minute mark and listen to 2x James Beard award winning Chef & all around excellent human talk about a Chef's life and journey to greatness. From building a brand to growing a family and all the superpower stories in the mix, Gavin was a great guest and we're apologetic for taking away from his interview by Kip's dumbassery.Tune In, Bookmark Jackson Hole Food & Wine 2027 as a "CANT MISS" event. Trust us, you won't regret it. Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia. Today is Tuesday, June 30, 2026. #1 – From ACCESS APPALACHIA - Trails create connections and opportunity Across West Virginia, trail builders, community leaders, and outdoor advocates are working together to expand the state's outdoor recreation network. A feature from Access Appalachia highlights the people and partnerships behind trail development projects that connect communities, improve quality of life, and support tourism-driven economic growth. Supporters say investments in trails continue positioning West Virginia as a premier destination for outdoor recreation and adventure travel. Read more: https://accapp.symmetry-events.com/article/trails-access-the-people-building-west-virginias-outdoor-network/   #2 – From NAM - Form Energy expands manufacturing capacity Form Energy continues to scale production at its Weirton manufacturing facility as demand grows for the company's innovative long-duration battery technology. According to the National Association of Manufacturers, the company has tripled commercial sales while expanding operations to meet increasing demand for reliable energy storage solutions. Economic development leaders say Form Energy's growth highlights West Virginia's role in advanced manufacturing, energy innovation, and next-generation technology development. Read more: https://nam.org/6-form-energy-triples-commercial-sales-and-scales-manufacturing-to-meet-demand-for-reliable-power/   #3 – From WV GAZETTE-MAIL - WV restaurants earn James Beard recognition West Virginia's food scene recently received national attention during the James Beard Awards ceremony in Chicago. Several restaurants with West Virginia ties were recognized during the prestigious culinary awards event, reflecting the growing reputation of the Mountain State's chefs, restaurants, and food culture. Industry leaders say the recognition helps showcase West Virginia's hospitality sector and growing culinary tourism opportunities. Read more: https://www.wvgazettemail.com/life/the_food_guy/food-guy-wv-restaurants-honored-at-james-beard-awards-ceremony-in-chicago/article_cff3019a-3f3f-40a2-a9db-00cbe317ba2a.html   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty, and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter, and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo. That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.

It's tradition: if a Philly chef wins a James Beard Award, you already know they're coming on the pod to tell us everything. Fresh off his Best Chef: Mid-Atlantic win, Jesse Ito joins us to talk about the moment it all paid off after years of Beard nominations. He lets us in on how he's reshaping perceptions of Japanese cuisine at Royal Izakaya, and taking that reinvention a step further with Dancerobot. And we ask about the secret to scoring a seat at the hottest omakase in the city… Plus: other Philly chefs and restaurants at the Beard awards, everyone's Best Bite of the week, Eli's highlights from Spain, and we dish on the latest events and pop-ups in Philly, complete with hot dogs and donuts.  00:00 Eli's back from Spain! 05:00 Chef Jesse Ito of Royal Izakaya & Sushi and Dancerobot 06:04 The moment he won Best Chef: Mid-Atlantic 17:50 A new take on Japanese cuisine 23:30 Best Bites 35:23 The Bear: what we loved and what's BS  39:00 The Dish: Food Events, Chef Collabs, Philly Pop-ups And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Listen to us on Spotify Listen to us on Apple Watch us on YouTube Connect with us on Instagram, and share your eating adventures by tagging us in your posts so we can talk about them on air.

The whole thing started because we couldn't remember the name of the Executive Chef at Wing & Barrel in Sonoma. One of our listeners that happened to work for Charlie Palmer reached out and suggested that we come for a visit to Appellation Healdsburg and meet the legend in person. We will never forget his name again. Charlie Palmer is an acclaimed American chef, restaurateur, and hotelier, renowned for pioneering Progressive American cuisine and owning multiple Michelin-starred restaurants. Charlie Palmer began his professional career at The River Café in 1983, where he became executive chef at age 23 and earned three stars from The New York Times. He trained notable chefs including Michael Mina and George Morrone. In 1988, he opened his flagship restaurant, Aureole, in Manhattan, showcasing regional American ingredients and his signature Progressive American cuisine, which reinterprets classic European techniques using American artisanal products . Over the years, Palmer expanded his restaurant empire to include Charlie Palmer Steak locations in New York, Las Vegas, Reno, and Washington, D.C., as well as boutique hotels and other dining concepts such as Dry Creek Kitchen, AperiBar, and St. Cloud Rooftop Bar. His restaurants have collectively earned over 20 Michelin stars and multiple James Beard awards. In addition to his restaurants, Palmer co-founded Appellation Hotels, a culinary-first hotel brand, with properties in Healdsburg, Lodi, and planned locations in California and Utah. Each hotel features Charlie Palmer restaurants and interactive culinary experiences. His new cookbook, Wineland, that features many of our friends in wine country, is available now. [Ep 417] www.charliepalmer.com/books/wineland/ Tess Housholder — Sommelier, Appellation Healdsburg Tess Housholder is a Sommelier and hospitality professional based in Geyserville, California, with a background in wine education, hospitality management, and event operations. She was recently featured in Vogue Magazine as a Gen Z Somm to watch. We were excited at the opportunity to speak with a young Somm running a high-profile project in wine country. @tesshousholder

Farmer Aliceson Bales of Bales Farm, Mosheim TN, shares her recipe for buttermilk chicken. 
 The late Lois Shular Caughron and her daughter Ruth Davis of Blount County, TN, with a recipe their family has enjoyed for many years, which is easy to prepare and economical, Chicken and Crackers.
 James Beard award-winning food writer Ronni Lundy reads from her book “Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens”, published in 1990. In this recording, she reads from her book on honest fried Chicken prepared in cast iron.

James Beard Award-winning Los Angeles Times journalist Stephanie Breijo joins The LA Food Podcast to unpack her historic Jonathan Gold Local Voice Award win, becoming the first Los Angeles-based reporter to receive the honor. Stephanie reveals how she selected the three stories in her submission, what happened when her name was called and why the award represents a victory for local food journalism and the resilience of Los Angeles.Plus, we break down the 2026 Michelin Guide California results, including Kato's second star, first-time stars for Seline, Lielle, Corridor 109, Kojima and Miura, and the surprising restaurants that lost recognition. We also discuss the best places in LA to watch soccer with great food, Olvera Street's uncertain future, the Obama Presidential Center burger, the return of fancy Jell-O shots and recent meals at Lielle, Alta Adams, Jacaranda, Max & Helen's and Chill Since 1993.--Donate to Luca's Soccer Without Borders fund

In this episode of GuildSomm: Into the Glass, Advanced Sommelier Alisha Blackwell-Calvert joins GuildSomm's director of education, Chris Tanghe, to blind taste three high-acid white wines. They discuss the differences between lees and oak aging as well as the evolution of typicity in classic winemaking regions.   Alisha is based in St. Louis and is currently the wine director for Madrina. She previously worked at Cinder House in the Four Seasons Hotel and was a James Beard semi-finalist for Outstanding Professional in Beverage Service in 2025. She judges for the Decanter World Wine Awards and serves as a mentor for the Bâtonnage Mentorship Program.   Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Baltimore native Nick Pikounis is the bar manager and beverage director of the tropical rum bar Pink Flamingo, which not only gets its name from its theme but also from local legend John Waters. It's surprising that someone who learned craft cocktails at a spot that wouldn't allow the use of citrus would now commandeer a place that revels in them - and he steered them right into a James Beard nomination. He also loves DJ culture, making some attempts in the electronic world after a brief childhood stint in clarinet and piano. Listen to his Baltimore B-sides mix here: https://open.spotify.com/playlist/2A6ZkL5zjVQYst1rg5jfjo?si=nPbOkBnpRI2sC70_Dg5o0A

Salvador Dalí once said, "A real connoisseur does not drink wine but tastes of its secrets." On this week's show, we sit down with wine experts and wine vintners to unlock those secrets and better understand the world of fermented grapes. And a bonus – they're all female! We begin with sommelier Kat Kyathfield. Along with her wife and partner Amber Allison, Kat runs Hooligan Juice Club, an underground wine club and pop-up series in New Orleans where members receive a bottle each month. All the wines are sustainably grown, independently made and hand-picked by Kat herself. Then, we speak with Braithe Gill, Corporate Beverage Director for the Ralph Brennan Restaurant Group. Braithe was recently named a James Beard 2026 semifinalist for Outstanding Professional in Beverage Service. Braithe talks about her role in rebuilding Brennan's celebrated cellar, which resulted in restaurant reclaiming the prestigious Wine Spectator Grand Award. Finally, we celebrate 40 years of the American Harvest Workshop, an annual confab hosted by iconic winery Cakebread Cellars in Napa Valley. We bring you two highlights from our 2014 experience there: the day we spent hand-harvesting grapes and an oral history from Dolores Cakebread, one of the matriarchs of California's modern wine industry. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Salvador Dalí once said, "A real connoisseur does not drink wine but tastes of its secrets." On this week's show, we sit down with wine experts and wine vintners to unlock those secrets and better understand the world of fermented grapes. And a bonus – they're all female! We begin with sommelier Kat Kyathfield. Along with her wife and partner Amber Allison, Kat runs Hooligan Juice Club, an underground wine club and pop-up series in New Orleans where members receive a bottle each month. All the wines are sustainably grown, independently made and hand-picked by Kat herself. Then, we speak with Braithe Gill, Corporate Beverage Director for the Ralph Brennan Restaurant Group. Braithe was recently named a James Beard 2026 semifinalist for Outstanding Professional in Beverage Service. Braithe talks about her role in rebuilding Brennan's celebrated cellar, which resulted in restaurant reclaiming the prestigious Wine Spectator Grand Award. Finally, we celebrate 40 years of the American Harvest Workshop, an annual confab hosted by iconic winery Cakebread Cellars in Napa Valley. We bring you two highlights from our 2014 experience there: the day we spent hand-harvesting grapes and an oral history from Dolores Cakebread, one of the matriarchs of California's modern wine industry. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

A James Beard-nominated chef just fled Seattle, and the people running this city still call the exodus ‘overblown.’ A new poll says Americans are becoming less favorable of LGBTQ issues. Another radical Democrat wants to abolish ICE. // Big Local: Spokane Valley loses 124 jobs as Volex picks another state over Washington. Mountlake Terrace observed Pride for the first time. // You Pick the Topic: A Love Island contestant who is a cop is taking heat from his police department for taking time off to join the show.

We ask because it's been a while since we've seen evidence of the late, great gourmand in Sin City. But our long shutout streak is over! Sarah Thompson, executive chef of Casa Playa at Wynn Las Vegas, won for Best Chef: Southwest. Gemini was there, and talked to Thompson. She also cored a conversation fellow Best Chef nonminee Brian Howard of Sparrow + Wolf. Rich Johnson checks in from Seatle, where the grip of World Cup Fever is tightening. This show is dropping just a few  hours before the US takes on Australia. And Rich sets the sad scene outside the stadium, where unlicensed hot dog stands have set up -- often just feet away from a legit vendor. Al left us a Happy Hour Report recorded before flying to Italy.  And Rich and Gem scrape up a few interesting foodie events that are coming soon. 

Karen Palmer joins Luca to break down Los Angeles' huge night at the 2026 James Beard Awards, including wins for Dave Beran, Providence and Kato, Holbox's heartbreak, LA's four-year Best Chef: California streak and what the results reveal about the city's growing culinary dominance. They also trade recent eats from Mish Deli, Rustic Canyon, Cambria's Sea Chest, Guelaguetza, Delicious Pizza, Estrano Verano and Maydan before debating the glamorous but isolating world of private chefs, Stephanie Breijo's James Beard Media Award, Condé Nast's lawsuit against the revived Gourmet and the New York Times giving its first four-star review outside New York. Then, Smorgasburg LA General Manager Zach Brooks looks back on 10 years of the Sunday food market he initially called a “terrible idea,” its role in launching Tacos 1986, Bridgetown Roti, Bub and Grandma's, Wanderlust Creamery and more, and the former vendors returning for its June 21 anniversary celebration. --Donate to Luca's Soccer Without Borders fund

Portland was well represented at this year’s James Beard Awards. Cocktail bar Scotch Lodge took home the award for Outstanding Bar, while Japanese restaurant Nodoguro’s Ryan Roadhouse won Best Chef: Northwest and Pacific.    Writer Erica Berry also won a Media Award for her personal essay published in Orion Magazine. In it, she explores the balance between risk and reward in both mushroom foraging and her personal relationships.    Berry joins us to share more about her work.  

Switch wants to expand its data center campus in the southwest valley, and we dig into whether chasing AI infrastructure is good or bad for southern Nevada. Las Vegas just landed its first James Beard Best Chef award in 15 years, so what does Sarah Thompson's win say about the city's food scene? Plus, after the "Wizard of Oz" pulled in $400 million, the Sphere just announced "Rocky Horror Picture Show" as its next cinematic bet, and we break down why it might be an even better fit. Jesse Merrick is joined by lifestyle and entertainment writer Melinda Sheckells and Nevada Independent Opinion Editor Andrew Kiraly to break it all down. And in our members-only bonus segment, we wonder why Las Vegas seems more prone to alleged scams like Pearadise, the TikTok body positivity community now at the center of a national docuseries. And a programming note: We won't have a new episode over the Juneteenth holiday weekend, but will be back Monday morning.  If you enjoyed this interview with IS LUXURY's, Luxury Real Estate Advisor, Holly Erker learn more here. Learn more about the sponsors of this Thursday, June 18th episode: Southern Nevada Water Authority The Neon Museum Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter. Learn more about becoming a City Cast Las Vegas Neighbor at membership.citycast.fm. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise.

Bûcheron (French for “lumberjack”) in Minneapolis, Minnesota, won the James Beard Foundation award for Best New Restaurant in America in 2025. Last month, Jonathan Ellsworth had the opportunity to attend a Bûcheron dinner, and today, he talks with owners Jeanie and Adam Ritter about their unconventional backgrounds; how they and their team created a restaurant that earned one of the most prestigious awards in the culinary world; and what life has been like since.We Want to Hear from You!Have a topic, craft category, or craft company you'd like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:What is Bucheron? (3:18)Minnesota French (5:05)Jeanie's Background (7:41)Adam's Background (14:47)Michelin & James Beard (25:10)Travel & Learning (29:24)Boucheron's Methodology (31:09)Cooking in Unfamiliar Places (36:41)Opening Bucheron (42:58)Winning the James Beard Award (46:51)Advice for Success (51:54)Minneapolis and ICE (56:19)The Bear (1:03:02)Eating at Home (1:05:07)RELATED LINKS:BucheronBlister Craft CollectiveBecome a BLISTER+ MemberENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly GiveawaysSEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Brendan Sorsby will enter the NFL Supplemental Draft and begin his professional career rather than continue to fight for eligibility at Texas Tech this season. In other news, InTown Homes — a townhome builder with sites in Houston, Austin and Dallas-Fort Worth — announced a new downtown property Monday; a Dubai-based developer's first set of projects in North America will be higher-end homes in the nation's fastest-growing city; and even though Scott Girling did not win the prestigious Best Chef: Texas honor at the recent James Beard awards in Chicago, he admitted that it seemed like a long shot anyway for his 26-seat Italian restaurant. It's a tiny pasta shop in an old house in Denton, 40 miles north of downtown Dallas. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Parades et célébrations le 19 juin 2026 aux États-Unis : le pays célèbre Juneteenth : l'émancipation et la liberté pour tous les esclaves dans tous les États du pays annoncée en 1865 au Texas, dernier État à avoir appris la nouvelle. Une fête célébrée cette année à Paris aussi à l'Arrêt, le restaurant de la cheffe afro-américaine Mashama Bailey et Johno Morisano, un restaurant aux saveurs du sud des États-Unis, à l'image de celle proposée dans le restaurant original à Savannah dans l'État de Géorgie.  Mashama Bailey est notre invitée. Pour une autre lecture de l'émission, ces time codes ont été notés pour vous permettre d'aller directement aux sujets qui vous intéressent. L'émission s'ouvre à Savannah en Géorgie, chez Mashama Bailey, sous le porche de sa maison, un après-midi de printemps avec ses parents, à partager un petit goûter salé de pâté en croûte et de quiche, héritage de ses années françaises peut-être. Aux origines du goût. Avant d'être cheffe, Mashama Bailey est une enfant qui mange. Dans la cuisine de sa mère et surtout de sa grand-mère, elle découvre sans le savoir une certaine idée du goût : des produits de saison, du fait maison, et une cuisine ancrée dans le quotidien, une cuisine rurale et végétale, fraîche et intuitive, pas tout à fait l'image caricaturale de la cuisine de la soul food, et du Sud. (3'30) Les racines de cette cuisine se trouvent dans la nature même de la ville de Savannah, au sud-est des États-Unis, un port né il y a un peu plus de 2 siècles, un refuge pour de nombreuses communautés. Ce melting pot constitue le socle de la tradition culinaire avec un plat emblématique : le Country Captain. Les légumes au cœur de la cuisine du Sud (8'00) : Choux, feuilles de moutarde, navets, maïs, patates, douces… Les légumes, les greens sont un pilier, les marqueurs d'une identité culinaire et culturelle, et sa grand-mère les lui a transmis. Elle n'avait pas de jardin mais connaissait les maraichers, les jardiniers, les pêcheurs, et il y avait toujours une casserole sur le feu, quant à Mashama, elle passe sa vie dehors, à cueillir les fruits chauffés par le soleil à même l'arbre. C'est en France que le déclic opère (12'03), Mashama cheffe privée pour une famille new yorkaise a l'impression de régresser et saisit l'opportunité de partir en France, en Bourgogne, pour se former. Elle redécouvre en Bourgogne les marchés, cette proximité entre le champ et l'assiette. De retour à Savannah, Mashama part à la rencontre de cette vraie cuisine du Sud, dont le reflet n'est pas le poulet frit que le marketing propose à toutes les sauces -quand à l'origine, il s'agit d'un plat de fête très long à préparer. « Quand je suis rentrée, j'ai compris tout ce que j'avais à apprendre sur cette cuisine du Sud, et on ne pouvait pas l'apprendre dans les restaurants. Pour la découvrir et la goûter, il fallait rencontrer des gens, être invitée chez eux, regarder, pour apprendre ces recettes du Sud, comme les pains de maïs, ou le succotash, c'est un ragout de légumes d'été. »   Fière de ses racines africaines, qui l'honorent et l'obligent. (15'27) Mashama Bailey revendique aujourd'hui une cuisine personnelle, qui raconte l'histoire des Afro- Américains, de ses racines noires, et en valeur cet précieux. Elle insiste sur la nécessité de préserver et transmettre ces recettes, notamment auprès des jeunes générations. Elle rappelle le rôle fondamental des Afro-Américains dans la construction des États-Unis, de la société, et de la culture culinaire américaine, ce qu'elle s'emploie à mettre en valeur et transmettre. (21'28) Transmettre, préserver, honorer ses racines et la mémoire afro-américaine. La rencontre avec The GREY, la station de bus à Savannah. The Greyhound bus station, (22'10) une station construite et utilisée pendant la ségrégation. En allant la visiter, la cheffe très émue a ressenti étonnamment qu'il y avait eu de la joie dans l'espace réservé aux Noirs, aux « gens de couleur », elle a alors compris qu'elle allait à son tour faire résonner la joie dans cet endroit, et la mémoire d'un peuple, qu'elle allait cuisiner. La cheffe raconte sa relation amicale et d'associés avec Johno Morisano, (24'40) puis revient sur son restaurant parisien L'Arrêt, où elle cherche à faire découvrir une cuisine du Sud contemporaine et exigeante, adaptée au contexte français mais fidèle à ses racines. Puis il est question de Juneteenth, des raisons pour lesquelles beaucoup d'États américains connaissent encore mal cette fête, très largement célébrée dans le Sud, dans les États esclavagistes, et de la fête organisée à Paris ! Johno Mosisano et Mashama Bailey ont ouvert l'Arrêt à Paris, 36 rue de l'Université, dans le 7ème arrondissement. Mashama Bailey a été sacrée meilleure cheffe des États-Unis le 13 juin 2022, par la fondation James Beard, soit plus haute distinction gastronomique du pays. La série Chef's table avec Mashama Bailey série qui a contribué à révéler la cheffe américaine. Le livre : Black, white and the Grey, éditions Random House. ► Pour aller plus loin : - Black Food, de Bryant Terry, Hachette cuisine - Shrimps and Grits, plat emplématique du Sud, ces crevettes et ce gruau de maïs, nous en avions parlé avec Mashama ici - Les racines africaines de la cuisine américaine - High on the hod, de Jessica B Harris et la série Netflix inspirée du livre : La part du lion en français. Programmation musicale : - Pata pata, de Miriam Makeba - Georgia on my mind, de Ray Charles. La recette :

Kristen Wile has spent more than a decade documenting Charlotte's restaurant scene, and in that time she's watched the city transform from a place searching for its culinary identity into one drawing national attention. Michelin stars, Top Chef contestants and James Beard semifinalists may dominate the headlines today, but Wile argues Charlotte's rise didn't happen overnight. Instead, it's the result of years of growth, local talent, ambitious chefs and a dining community that has steadily built something worth noticing.In this live episode of The Charlotte Ledger Podcast, recorded at The Sharon in SouthPark, Wile — founder and editor of Unpretentious Palate — joins Ledger managing editor Ashley Fahey for a conversation about the forces shaping Charlotte's food scene. They discuss:How Charlotte evolved into a city chefs increasingly want to build careers in The growing challenges independent restaurants face from national chains and rising costs How takeout, changing drinking habits and labor shortages continue to reshape the industry Why the “regular” restaurant customer has largely disappeared The surprising rise of chicken tenders and other comfort foods during economic uncertainty Whether viral food trends actually help restaurants build lasting success How Charlotte diners can better support local restaurants Wile's favorite restaurants, dishes and hidden gems around Charlotte Why she believes Charlotte should stop looking to outsiders for validation of its food sceneToday's episode of The Charlotte Ledger Podcast is sponsored by Child Care Search, a service of Child Care Resources Inc. Looking for child care? Our team provides guidance every step of the way! Search online at www.FindChildCareNC.org or call 1-888-600-1685 for live assistance and free, customized referrals.This episode of The Charlotte Ledger Podcast was produced by Lindsey Banks. For more information on The Charlotte Ledger, go to TheCharlotteLedger.com. 

Chef Brian Lewis is the founder and CEO of Full House Hospitality Group and a three-time James Beard Award finalist for Best Chef Northeast, with nominations in 2018, 2022, and 2025. A Culinary Institute of America and Johnson and Wales University graduate, he apprenticed under Jean Louis Palladin, Marco Pierre White, and Eric Ripert before becoming the founding executive chef of Richard Gere's The Bedford Post Inn, which earned Esquire's Best New Restaurant in 2009 and an Excellent review from The New York Times. In 2015 he founded Full House Hospitality Group, which now operates The Cottage in Westport and Greenwich, Connecticut, and OKO in Westport and Rye, New York, with 125 employees across four locations.This episode opens with a story about a job interview that most chefs would have walked away from. Lewis did not walk away. He secretly prepared an eight-course meal before anyone asked, controlled the entire tasting, and landed the role that gave him what he calls a PhD in opening and operating a restaurant from the ground up.How he built Full House Hospitality Group around a single principle: only expand when operations can thrive without you in the roomWhy empowering teams with genuine autonomy inside defined guardrails is the only leadership model that scales across four restaurants and 125 peopleHow strategy and psychology replaced technique as his primary tools when he made the shift from chef to CEOAndré Natera and Brian Lewis cover the identity shift required when a chef stops being the creative voice in the kitchen and starts leading other chefs to express theirs, the role of kindness as a non-negotiable management standard, navigating reviews and social media pressure across multiple concepts, and the research trip to Japan that preceded the launch of OKO. The episode closes with rapid fire kitchen gear, stocks and dashi minimalism, and the chef Mount Rushmore.GuestBrian Lewis on Instagram → https://www.instagram.com/brianlewischef/Full House Hospitality on Instagram → https://www.instagram.com/fullhousehg/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

In this episode, I chat with Annie and Luke, the owners of Law Bird, a James Beard semi-finalist bar here in Columbus, Ohio. Their program has always impressed me, and they are a great neighborhood spot serving delicious and eclectic beverages that are exciting in every category. Please enjoy this chat that covers ownership, staff education, and Luke's personal journey with removing alcohol.We're a husband and wife owned and operated cocktail bar. No big restaurant group or corporation here. Our names are Annie Williams Pierce and Luke Pierce. Two restaurant industry lifers that decided to finally open our own spot in 2019. Due to a little thing called Covid, the first few years were a bit bumpy, but with that in the rearview, Annie and the team here at Law Bird are currently putting out some of our best work ever. We release about 3 new cocktail menus a year, sandwiched in between some of our recurring pop-ups like our Holiday Tiki and Japanese Sakura Blossom season.We look forward to serving you at our bar!

A James Beard-nominated chef just fled Seattle, and the people running this city still call the exodus ‘overblown.’ A new poll says Americans are becoming less favorable of LGBTQ issues. Another radical Democrat wants to abolish ICE. // Big Local: There is an ‘OnlyFans house’ in Bellevue where police suspect Human trafficking might be going on. Downtown Spokane salon shutters after gunpoint robbery, bullets through window, and years of street chaos. The city of Pasco is ramming through a sales tax increase without the voters’ consent. // Fridays with Jake Skorheim on Russell Wilson’s retirement.

Located at the opposite ends of the country, the states of Louisiana and Maine appear to share little in common at first glance. But take a closer look, and you'll see two places that share a passion for their distinct seafood culture – each home to a galaxy of culinary rockstars who elevate their local cuisine. On this week's show, Louisiana Eats takes you with us as we travel to Maine to explore the food scene in the Pine Tree State. We begin with Lady Oyster Tours and Tastings in Phippsburg, on the Casco Bay Peninsula. Owner and operator Virginia Shaffer is Maine's first "oyster sommelier," or certified oyster expert under the Oyster Master Guild. Throughout the year, Virginia and her company educate tourists on the local oyster industry, offering tastings and boat tours of oyster farming operations. She tells us about Maine's rapidly growing oyster industry, before Captain Joe Jerome steers us to get a first-hand look at an oyster farm. Then, we travel up the coast to meet Melissa Kelly, the first two-time recipient of the James Beard award for Best Chef Northeast. Melissa tells us about her Rockland farm-to-table restaurant, Primo and her remarkable life in food. We also meet farm manager Abigail Gallagher, who gives us a tour of the multi-acre farm surrounding the restaurant. Next, we visit the small town of Bath to dine in a restaurant overlooking the Kennebec River called OystHERS Raw Bar and Bubby. The seasonal raw bar is owned by sisters Sadia and Lauren Crosby, both lobstermen's daughters from nearby Georgetown Island. Sadia owns a sea farm, where the house oysters are produced. Lauren tells us the story behind OystHERS, which serves up fresh bivalves from local female-owned and family-owned farms. And who should we run into there, but Susan Spicer! The New Orleans chef tells us what she's cooking while cruising up the Atlantic coast. We end our trip at Browne Trading Market, a magical food and drink emporium in Portland. Since 1991, Browne Trading Company has been the supplier of seafood, caviar, and other delicacies to an exclusive restaurant chef customer base. Among our discoveries there were percebes – also known as gooseneck or turtle-claw barnacles – harvested on the Iberian Peninsula and exclusively available from Browne Trading. Specialty foods manager Michael Rigo explains why the job of harvesting these edible crustaceans is not for the faint of heart. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Located at the opposite ends of the country, the states of Louisiana and Maine appear to share little in common at first glance. But take a closer look, and you'll see two places that share a passion for their distinct seafood culture – each home to a galaxy of culinary rockstars who elevate their local cuisine. On this week's show, Louisiana Eats takes you with us as we travel to Maine to explore the food scene in the Pine Tree State. We begin with Lady Oyster Tours and Tastings in Phippsburg, on the Casco Bay Peninsula. Owner and operator Virginia Shaffer is Maine's first "oyster sommelier," or certified oyster expert under the Oyster Master Guild. Throughout the year, Virginia and her company educate tourists on the local oyster industry, offering tastings and boat tours of oyster farming operations. She tells us about Maine's rapidly growing oyster industry, before Captain Joe Jerome steers us to get a first-hand look at an oyster farm. Then, we travel up the coast to meet Melissa Kelly, the first two-time recipient of the James Beard award for Best Chef Northeast. Melissa tells us about her Rockland farm-to-table restaurant, Primo and her remarkable life in food. We also meet farm manager Abigail Gallagher, who gives us a tour of the multi-acre farm surrounding the restaurant. Next, we visit the small town of Bath to dine in a restaurant overlooking the Kennebec River called OystHERS Raw Bar and Bubby. The seasonal raw bar is owned by sisters Sadia and Lauren Crosby, both lobstermen's daughters from nearby Georgetown Island. Sadia owns a sea farm, where the house oysters are produced. Lauren tells us the story behind OystHERS, which serves up fresh bivalves from local female-owned and family-owned farms. And who should we run into there, but Susan Spicer! The New Orleans chef tells us what she's cooking while cruising up the Atlantic coast. We end our trip at Browne Trading Market, a magical food and drink emporium in Portland. Since 1991, Browne Trading Company has been the supplier of seafood, caviar, and other delicacies to an exclusive restaurant chef customer base. Among our discoveries there were percebes – also known as gooseneck or turtle-claw barnacles – harvested on the Iberian Peninsula and exclusively available from Browne Trading. Specialty foods manager Michael Rigo explains why the job of harvesting these edible crustaceans is not for the faint of heart. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Send me a DM here (it doesn't let me respond), OR email me: imagineabetterworld2020@gmail.comToday I'm so honored to have back on the show for a second time: Masonic Ritual Abuse Victim, Survivor and now Whistleblower for the first time, intuitive empath, entrepreneur, public speaker and improv comedian, biofeedback facilitator and educator, clean farming and nature lover, and an incredible hero coming forward to advocate for whistleblower and survivor protection and safety and to do everything in her power to facilitate the change she wishes to see in the world: Allison AdamsA little bit about Allison in case you're new here, missed her riveting first episode, or need a little recap:Long before tragedy found her, Allison had already forged a remarkable path. Diagnosed with juvenile myoclonic epilepsy as a child, she refused to be defined by it. For 45 years she mastered her condition through unwavering commitment to clean food, restorative sleep, mindfulness, and inner sovereignty. This wasn't mere management—it was her superpower, a disciplined daily practice that kept her grounded and vibrant. An outsider by choice and circumstance, she lived openly and trustingly. But that openness was brutally exploited. In April 2020, on the patio of an acquaintance named Marty - a James Beard-nominated chef connected to a network that was targeting her through sophisticated grooming tactics - Allison was drugged with at least four substances. She lost ten harrowing hours to ritualistic horror: violation, strangulation, hazing, and terror orchestrated by a sophisticated, organized network. Yet even in that altered state, her decades of biofeedback training activated. While her body appeared unconscious, her consciousness remained hyperaware. Piece by piece, Allison gracefully reconstructed her truth and healing the same way she managed her epilepsy growing up.Allison's awakening turned personal devastation into fierce purpose. She watched brave whistleblowers step forward only to face targeting, financial desperation, illness, and silencing: These stories ignited a righteous anger in Allison. She realized disclosure isn't just dramatic testimonies - it is everyday survivors like her speaking out, and it demands community protection. There is no witness protection for these crimes. Society often blames victims, dismisses their stories as too outrageous, or changes the channel because the darkness is uncomfortable. Allison challenges us to do something - share, like, comment, donate five dollars instead of a coffee, offer a skill, send encouragement. In her own words: “Do what you can, but do something.” Her own story reveals how insidious and organized the darkness is. Allison was not born into a multi-generational cult family - an important truth that shows anyone can be hunted and lured. Yet she refuses silence. Her testimony is unique yet unifying - detailing not only the horror, but her path of remembering, healing protocols drawn from a lifetime of self-mastery, and her battle cry for community accountability. She demands we stop losing children through these corrupt systems, that we surround survivors, amplify their voices, and create real support so no one faces this alone.Allison embodies the rarest heroism: quiet, relentless, and transformative. She proves survival is not passive endurance but active rising - speaking, organizing, and loving the vulnerable more fiercely because she knows the cost. Rooted in inner discipline, awareness, and unyielding courage, she has become a force of justice and healing. Even while still at risk, her light shines undimmed.Allison continues to shine as a beacon of hope, proving that courage multiplied by truth can overcome any darkness. The world is forever brighter, stronger, and more compassionate because she chose to rise and speak. Her legacy is not one of victimhood, but of triumphant, unbreakable light that invites every soul to join her in building a safer, more awakened world.WATCH ALLISON'S PART 1: https://www.youtube.com/watch?v=kCgKSfDJ4nsCONNECT WITH ALLISON:Donate on Buy Me a Coffee: https://buymeacoffee.com/allison1776X: https://x.com/AdamsAllis94140CONNECT WITH EMMA:YouTube: https://www.youtube.com/@imaginationpodcastofficialRumble: https://rumble.com/c/TheImaginationPodcastEMAIL: imagineabetterworld2020@gmail.com OR standbysurvivors@protonmail.comMy Substack: https://emmakatherine.substack.com/BUY ME A COFFEE: https://www.buymeacoffee.com/theimaginationVENMO: @emmapreneurCASHAPP: $EmmaKatherine1204All links: https://direct.me/theimaginationpodcastSupport the show

She was the originator of the farm to table movement. She just never got the credit. In this episode Melissa L. Jones sits down with Deb Freeman — food anthropologist, writer, podcaster and executive producer and host of the Emmy award winning, James Beard nominated PBS documentary Finding Edna Lewis. Deb's life work is giving names, faces and stories to what Black people eat — and Finding Edna Lewis may be her most profound contribution yet. They explore how a photograph of Black women picking crabs in a museum set Deb on an irreversible path, what it meant to finally hear Edna Lewis speak in her own voice on reel to reel tape, and why the New York Times named The Taste of Country Cooking the most influential American cookbook of the past hundred years. They also wander beautifully into Virginia food ways, four generations of women in one house, yellow cake at church repasts and the invisible thread connecting Black communities across the country through food.

Let's talk about ribs! Grilling Guru, James Beard award winner and NY Times contributor Steven Raichlan shares some new insight on all things grill. Ever had a tomahawk on the grill? Learn how! Zucchini, eggplant, tomatoes, throw those summer veggies on the grill for ultimate caramelization. Then Chris Smith stops by to talk about the multi talented vegetable Okra and his cookbook “The Whole Okra - A Seed to Stem Celebration." Ever had an Okra facial? My last bite: Watermelon Lime Agua Fresca.

We've wanted to have this week's guest on since we started the podcast. Andrew Zimmerman is one of Chicago's most respected chefs -- a five-time James Beard finalist and the chef behind Sepia's remarkable 15-year Michelin star run. In a special episode, we hosted the Gratuity Round live during a dinner at the Stock headquarters featuring Andrew and Jonathan Zaragoza before sitting down with Andrew a few days later to talk about his journey from New Jersey kitchens and punk bands to becoming one of the defining culinary voices in Chicago. This week, we talk: American cuisine and cultural influence, the realities of consistency at the Michelin level, wild restaurant stories involving retirement homes and alleged mobsters, and why hospitality is ultimately about building something worth coming back to -- and so much more.

Osman Cortave opened up Loma Bar in Providence, Rhode Island, with his bartender wife and twin brother. It was a dream they all shared and worked hard to make a reality, creating a inclusive space that serves up great cocktails and Latin vibes in an intimate setting. Their earnestness has earned them Tales of the Cocktail and James Beard notice, and the first cocktail Osman ever served was to bar legend, Dale Degroff. Osman also helms the music in the space, creating a mood of Latin crooners and jazz which has proven appealing to all who sit inside to imbibe. Check out an example of the tunes you can hear at Loma here: https://open.spotify.com/playlist/3DBXTpTOMHGpbhDFmwcf6A?si=ZxB6x9FST1C3hXW0QQuJFg

Seattle's restaurant scene has seen waves of changes as the local economy, legal landscape, and consumer tastes have evolved. This week, Nick Patri fills in as host while Rachel is traveling for work, and interviews Zach Geballe, writer and podcast co-host at VinePair. Zach was previously the wine director for Tom Douglas Restaurants and spent two decades in Seattle's hospitality industry, and brings insights on the recent history and current state of Seattle's dining.Top Stories:Seattle Mariners Secret Cocktail DoorSeattle Chefs Named James Beard FinalistsJeffry's Replaces Bateau and Boat BarAre Monday Nights the New Happy Hour?About guest Zach Geballe - Podcast Host and WriterZach is the co-host of the VinePair Podcast, where he covers the drinks industry with an eye towards trends, business insights, and the challenges and opportunities facing the industry.Previously, he was the wine director for Tom Douglas Restaurants in Seattle and spent two decades in Seattle's hospitality industry.On the writing side, his latest piece for Vinepair.com came out on May 18th, exploring how some wineries are rethinking the shapes of their bottles to stand out on crowded wine shelves.About guest host Nick Patri: Nick is an independent podcast and communications strategist. He works with clients to articulate the unique stories that set them apart, and optimize their content to reach audiences with podcasts, videos, newsletters, internal communications, and sincere engagement.About host Rachel Horgan:Rachel is an independent event producer, emcee and entrepreneur. She worked for the Business Journal as their Director of Events interviewing business leaders on stage before launching the weekly podcast. She earned her communication degree from the University of San Diego.Contact:Email: info@theweeklyseattle.comInstagram: @theweeklyseattleWebsite: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theweeklyseattle.com

Grabe, viral ngayon ang podcast episode ni Matteo Guidicelli kasama ang James Beard award-winning chef at content creator na si Erwan Heussaff! Pero bukod sa usapang pagkain at feature media, may isang segment na talagang nagpa-angat ng kilay ng marami.Dito natin hihimayin kung paano mag-react si Erwan kapag may love scenes at leading men ang asawang si Anne Curtis—partikular na ang block screening story niya kasama ang kanyang staff habang pinapanood si Anne at Jericho Rosales!

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

I find her refreshing. I find her intriguing. I find her wise: In wine. Natalie brings to the proverbial table an unabashed view of wine and she will tell you like it is.  I have to tell you that having Natalie McLean on the show was one of those times where you know you could just keep talking for hours, and still barely scratch the surface. From the moment she cracked her opening line about starting to drink when she met her husband—"and haven't found a reason to stop"—I knew we were in for an episode rich in anecdotes, laughter, and real insight into the world of wine and the people orbiting it. I love a guest who doesn't take themselves too seriously, especially when that guest has the credentials and accolades to do so if they wanted. Right off the bat, the story of how Natalie McLean first dipped her toe—well, her glass—into wine was classic. The ex-husband, the MBA couple, and the journey through Spanish classes, golf, and finally onto wine studies left me grinning. You know, everyone's path to wine is different, but hers, starting with a night course in Toronto after failed golf and Spanish efforts, reminded me that for every over-serious sommelier out there, there's a person who just wanted to relax after work and stumbled into a passion. And let me tell you, Natalie McLean didn't just dip in; she cannonballed. I was genuinely impressed with the way she described her wine education—full sommelier diploma, authoring books like Red, White, and Drunk All Over, and racking up James Beard awards along the way. But what I really admire is her ability to bring it all down to earth. She calls herself the "Chief of Wine Happiness," which put an instant smile on my face—because at the end of the day, isn't that what a great bottle is supposed to do? There's this refreshing honesty in Natalie McLean about wine's intimidating side. I shared my own blunders—forgetting wine for family Easter, wandering into the market like any other consumer, grabbing a brand and sometimes striking out. She had her own: sweating bullets in a restaurant interview, staring at a wine list, and famously ordering a Cabernet with Dover sole at a big consulting dinner. Didn't get the job, but it sparked that classic realization: "I never want to feel that way again." I could relate—as much as anyone, even after decades in the business, that dusty wine list in a posh restaurant can still get your palms sweaty. The conversation took a fun turn when she described her divorce tastings—pairing Cabernets with burning love letters. We laughed, but there's a message in the humor: wine isn't just labels and numbers; it's woven into our life's best and worst moments. We got onto selecting wine in restaurants, talking to the sommelier, and why confidence is more important than credentials. That tip Natalie McLean gave—to "point at the price" when you don't want to say it out loud—folks, I'm adopting that one! I appreciated her point: most people just want a glass of pleasure, not an encyclopedia of terroirs. That struck home. Of course, we got nerdy too—talking about licensing, liquor laws in Canada, and the absurd hoops you still have to jump through to get a good bottle at home if you're north of the border. Yet, through it all, Natalie McLean kept it relatable and warm, whether it was "free my grapes" in Canada or shelf talkers in American supermarkets. Put simply, Natalie McLean reminded me and, I hope, everyone listening, that wine is about stories, connection, and yes, a good laugh at yourself every now and then. And that, for me, is what keeps the conversation, and the cellar, alive.    

Understanding and reacting to guest expectations. Reacting to and engaging with shifting staff expectations. Crafting experiences different from those found at chain restaurants. These are but a few of the obstacles restaurateurs juggle, and few are better to talk to them about than Paul Kulik, the James Beard-nominated chef at Le Bouillon and one of the most interesting men I've met. Paul and I have a fascinating smorgasbord of a conversation about how COVID changed food, the ideal restaurant review system, and so, so much more!

It's ten years since the Briefing Room was first transmitted in May 2016. And what a decade it's been. To mark the tenth anniversary the programme looks at the biggest changes at home and abroad since that momentous day in British broadcasting. We've had Brexit, a pandemic, the Gaza war, the Russian invasion of Ukraine and Donald Trump - twice. It is hard to remember such a time. So David Aaronovitch's three expert guests will help him answer the question: are we even the same people as we were back then? Guests: Anand Menon, Professor of European Politics and Foreign Affairs, King's College London Bronwen Maddox, Director and CEO, Chatham House Meg Russell, Professor of British and Comparative Politics in the Department of Political Science at University College London. Presenter: David Aaronovitch Producers: Caroline Bayley, Kirsteen Knight, Sally Abrahams Production Co-ordinator: Maria Ogundele Sound engineers: James Beard and Neil Churchill Editor: Richard Vadon

What does it mean to have 'good taste'? And what would it take to develop it? This hour, we talk about taste and discernment. Plus, a look at flavor and why some things taste good. GUESTS: Henry Oliver: Writes the literary Substack “The Common Reader,” and is the author of Second Act: What Late Bloomers Can Tell You About Reinventing Your Life. He is part of the Emerging Scholars Programme at the Mercatus Centre Becca Rothfeld: Staff Writer at The New Yorker, an editor at The Point, and a contributing editor at The Boston Review. She is the author of All Things Are Too Small: Essays in Praise of Excess Nik Sharma: A molecular biologist turned two-time James Beard finalist, best-selling cookbook author, photographer, columnist, and editor at America’s Test Kitchen. His cookbooks include The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, among others Join the conversation on Facebook. Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Colin McEnroe, Dylan Reyes, Isaac Moss, Coco Cooley, and Eugene Amatruda contributed to this show, which originally aired on August 6, 2025.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Today's guest is Mariela Camacho, pastry chef and founder of Comadre Panadería, a Mexican American bakery in Austin, Texas, known for its beautiful pan dulce made with traditional techniques, local ingredients, and heirloom Texas grains. Mariela is a two-time James Beard semifinalist for Outstanding Pastry Chef. She joins host Jessie Sheehan to talk about the journey that led her into baking and starting a pop-up, which eventually led to her brick-and-mortar. Mariela also talks about how her upbringing shaped her ethical business practices and her mission of nourishing her community.  Then, Mariela and Jessie dive into one of Mexico's most iconic treats—the concha. Mariela shares all her best tips for making the enriched sweet bread with its signature crackly shell top, and dives into the flavors they offer at Comadre Panadería, including strawberry, chocolate, and matcha. Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Mariela: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Molly Irani cofounded Chai Pani with her husband Meherwan Irani in Asheville in 2009—at the peak of the recession, with no restaurant experience and serious doubts. Sixteen years later, Chai Pani is a James Beard Outstanding Restaurant winner, and Molly has written Service Ready, a memoir about what it really takes to build a culture people want to work in. We talk about building a restaurant with hope and a binder of family recipes, and what “mindblasting” service actually means in practice. Also on the show we have a great conversation with Rashad Frazier, author of the terrific new cookbook Cook Out. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

Step into Episode 209 of On The Delo as Delo sits down with Chef Kyle, the James Beard Award finalist and Executive Chef behind Chula Seafood — one of Arizona's most celebrated seafood concepts. From bussing tables at a small-town steakhouse in Payson to earning the culinary industry's highest honor, Kyle's journey is equal parts discipline, humility, and an unwavering commitment to letting great fish speak for itself.This conversation goes deep on what it actually takes to build and sustain a people-first kitchen culture — from the early mentor who challenged Kyle to apply the same discipline to cooking that he had for golf, to nine years of growing with Chula across multiple locations. Kyle breaks down the daily realities of running a fresh seafood restaurant where the menu literally changes every day, the team collaborative approach to dish development, and why consistency and reliability are the two highest skill sets he looks for in anyone walking through the door. You'll also hear about Chula's wholesale seafood operation, the supply chain from their boat in San Diego to the Valley, and what's coming next with a brand-new Arizona Center location — and you heard it first, a possible Delo bowl.Chapter Guide (Timestamps):(0:00 - 1:41) Episode Intro: Music, Kitchen Vibes & Meeting Kyle(1:42 - 3:57) Growing Up in Payson: Small Town Roots, Family, and What Drives the Fire(3:58 - 6:01) From Golf Dreams to Busboy: How Hospitality Found Kyle(6:02 - 9:19) First Kitchen Mentor, Culinary School vs. Paid Experience, and Learning Discipline the Hard Way(9:20 - 11:43) Mentoring the Next Generation: Consistency, Reliability & Showing Up Right(11:44 - 15:17) Inside the Chula Kitchen: Communication, Line Checks & Building a People-First Team(15:18 - 17:10) Staff Growth, Retention & Teaching People to Run a Business, Not Just a Restaurant(17:11 - 22:25) Nine Years with Chula: How Kyle Joined, the Juan Connection & the James Beard Nomination(22:26 - 25:13) Food Philosophy: Letting the Fish Lead, Collaborative Menu Development & Fresh Seafood in the Desert(25:14 - 28:48) New Arizona Center Location, Seafood Events & Chula's Wholesale Supply Chain from San Diego(28:49 - 30:07) Transferable Skills, Margins & Kyle's Personal Non-Negotiables(30:08 - 35:55) Rapid Fire: Fishing vs. Golf, Desert Island Fish, Poke Origins, Bigfoot, Pizza & Sunday Happy Hour