Podcasts about jeffrey steingarten

How does language about wine impact the way we experience and enjoy wine? How does reporting on alcohol science compare to other scientific topics? Why can yeast be described as a nano-technological machine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Rogers, author of the New York Times bestseller Proof: The Science of Booze. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of his terrific new book, Full Spectrum: How the Science of Color Made Us Modern. 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 one person randomly from those who contact me. Good luck!   Highlights What was Adam's experience at a fancy restaurant in Chicago where food critic Jeffrey Steingarten was a fellow patron? How did a New York restaurant experience expose Adam to the wild science of winemaking? Why did Adam nearly have an existential moment while writing about the science of grapes? How does reporting on alcohol science compare to other scientific topics? Which moments did Adam want to capture in the book? What were the most surprising insights Adam uncovered while writing Proof and what was the most difficult part of writing it? Why does Adam describe yeast as a nano-technological machine? Which facts about yeast did Adam find fascinating? What have archaeologists discovered about the role of alcohol in early human civilization? Which cultural approach to alcohol consumption did Adam find most interesting? How do modern brewers and distillers safeguard their yeast?   Key Takeaways Adam recounts the story of the couple sitting next to him ordering a dessert wine. The diner asked, “Is that a Vin du Glacier or a noble rot?” The two different ways to make a sweet wine. Just the fact that the diner was informed enough to know that there were these two methods would have a bearing on what he would be tasting. Here was this person operationalizing that interest to make his meal better. He wanted to have more fun. If you're reporting on science, you have the scientists trying to understand something new or reinterpret understanding and then there are people who that's going to affect. With winemaking, you have practitioners who are often not themselves, scientists. So they are craftspeople in a stakeholder role too. Louis Pasteur said I think there is an impossibly small, invisible, living creature that eats sugar and poops alcohol, and so the best chemists in the world at that time looked at that as a hypothesis and said, You're nuts. Nobody knew how inert chemicals could be alive. Nobody knew what the connection was. Those things are enzymes and understanding what enzymes do in a living body, that's what gave rise to biochemistry, and ultimately gave rise to biotechnology. That one insight.   About Adam Rogers Adam Rogers is a senior correspondent at Business Insider, where he writes about technology, culture, and the ways they overlap. Prior to joining BI, Adam was a longtime editor and writer at WIRED, where his article “The Science of Why No One Agrees on the Color of This Dress” was the second-most-read thing on the entire internet in 2015. Adam's WIRED feature story on a mysterious fungus that grows on whisky warehouses won a AAAS/Kavli science journalism award — and led to his 2014 New York Times bestseller Proof: The Science of Booze. Adam is also the author of the 2021 book Full Spectrum: How the Science of Color Made Us Modern. He has also written for Alta, the Atlantic, National Geographic, the New York Times, Slate, and Smithsonian, and may be the only journalist to attend both San Diego Comic-Con and the White House Correspondents Dinner.         To learn more, visit https://www.nataliemaclean.com/330.

THE COUNTRY OF OTHERS by Leïla Slimani, chosen by Tatty Macleod THE MAN WHO ATE EVERYTHING by Jeffrey Steingarten, chosen by Tim Spector ORBITAL by Samantha Harvey, chosen by Harriett GilbertComedian Tatty Macleod chooses a novel by French-Moroccan writer Leïla Slimani, the first volume of a new trilogy telling the saga of a French-Moroccan family between 1946 and 2016.Scientist and food writer Professor Tim Spector chooses an award-winning collection of essays by food writer and critic Jeffrey Steingarten. His impassioned, funny, and mouth-watering anecdotes are all bound by a gluttonous curiosity that too often tips into obsession.And Harriett Gilbert chooses a novella by Samantha Harvey called Orbital. Set on the International Space Station, it follows six astronauts as they reflect on life back down on Earth, in all its fury and glory.Producer: Becky Ripley

This week, Elizabeth sits down with renowned culinary expert and trailblazer Gail Simmons, best known for her role as a judge on the reality series "Top Chef." Gail shares her inspiring journey from writing down her love of food on paper to attending culinary school and working at iconic New York City restaurants. She details her invaluable experiences assisting renowned food critic Jeffrey Steingarten and managing special events for legendary chef Daniel Boulud.Gail opens up about her role at Food & Wine Magazine and how a series of saying "yes" led her to "Top Chef." She shares a behind-the-scenes look at the filming process over the past 20 seasons and teases what's next for Season 21. Gail also drops the details about her favorite restaurants, must-have cookbooks, and her philosophy on embracing opportunities and keeping a flexible approach to life's plans.Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramGail: Top Chef | IG | Website  Mentioned:  The Man Who Ate Everything Daniel Bouloud Cafe Carmellini BirchAsada 

“It's valuable to not have a perfect plan,” advises Gail Simmons as she shares how she manifested her dreams into reality—from penning restaurant reviews in college to becoming a renowned figure in the culinary world. Working under food critic Jeffrey Steingarten at Vogue and alongside chef Daniel Boulud, Gail gained invaluable lessons that paved the way for her role at Food & Wine Magazine. It was here that Gail's involvement with the Food & Wine Classic in Aspen would eventually lead to her television debut on Bravo's “Top Chef,” bringing her into the spotlight and influencing the culinary industry at large.Beyond television, Gail discusses her venture into entrepreneurship with Bumble Pie Productions, aiming to elevate diverse voices in the culinary space. She reflects on the challenges and rewards of balancing a high-profile career with being a present parent, sharing personal anecdotes about integrating family life with her professional endeavors.This episode shows how passion, when pursued diligently, can lead to fulfilling and successful careers. Gail Simmons reminds us that with the right ingredients, anyone can cook up their dream career.Quotes“I am not an expert in parenting. We're all just trying to do it. And also just in navigating the challenges of life in general. I love that I love my job. That doesn't mean that it's all awesome. It's still called work for a reason, right? I make it sound very glamorous, but I assure you I'm not just going to 12-course tasting menus and jetting to Aspen every day.” (44:00 | Gail Simmons) “The goal of running a business, no matter how big or how small, is to do less for the most cost. It's not to do 100 things for $5, to do five things for $100.” (49:03 | Gail Simmons) “I think it's valuable to not have a perfect plan. I don't believe in the five-year plan because inevitably the world will trip it up. You don't know where the world will be in five years. How can you possibly know where you will be? I always say, have the foresight to walk ahead confidently. But make sure to keep looking to the left and the right because that's where the opportunities are." (53:03 | Gail Simmons) Connect with Gail Simmons:Instagram: http://www.instagram.com/gailsimmonseatsGrab Lindsay's guide: 30 Pieces of Content in Two Hours:https://lindsaypinchuk.myflodesk.com/fedimy6g3bIf you like what you're hearing, please leave a rating or review at: https://ratethispodcast.com/dearfoundherGrow your business + bottom line with a simplified strategy and process for your small business with Lindsay's group mentorship, Marketing Made Simple for Small Business. Check it out here: Use the code FOUNDHER for 20% off.https://www.lindsaypinchuk.com/mmsspring2024If you know a FoundHer... we should meet, please tell her to share her story with us:https://form.jotform.com/230008245758152Don't forget to follow Lindsay on Instagram: https://www.instagram.com/lindsaypinchukPodcast production and show notes provided by HiveCast.fm Hosted on Acast. See acast.com/privacy for more information.

Gail Simmons is the ultimate culinary multi-hyphenate. Though she's perhaps best known for her 21-season tenure as judge on the competition reality show Top Chef, which debuts its latest season on March 20, she's also made a lasting impact on so many other areas of food media. Simmons has spent 15 years of her career leading teams at Food & Wine (including organizing the Food & Wine Classic in Aspen); has written numerous books; and has even launched her own production company, Bumble Pie Productions, which focuses on bringing women's voices to the food landscape. But before Simmons was making a name for herself as a food expert, she spent her early career gaining industry knowledge by attending culinary school; working at the iconic restaurants Le Cirque 2000 and Vong; assisting Vogue food critic Jeffrey Steingarten; and running special events for Daniel Boulud's legendary restaurant group.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gail Simmons is a very cool human being—had to say that from the jump! While many know her best from Top Chef, Gail's career in food expands way beyond a judge's table. She trained at culinary school and went on to assist legendary food writer and columnist Jeffrey Steingarten. She also worked the line in busy New York City restaurants and is the author of two books, including her latest, Bringing It Home. We wanted to have her on the show to talk about her past in New York City restaurant kitchens and what we can expect on the new season of Top Chef.And, hey, this is our 200th episode! While this is simply a round number and that's it, Matt wants to acknowledge the team who helps bring the show to the feed many times a week. This show does not happen without cohost Aliza Abarbanel; our amazing producers, Shalea Harris and Pat Stango; our incredible editor, Clayton Gumbert; our amazing illustrator, Ellie Skrzat; and, most of all, all of you listeners out there. Thanks for tuning in each week. Thanks for all the messages on IG and the emails. And thanks for telling your friends about the show.MORE FROM GAIL SIMMONS:Make chicken schnitzel with Gail Simmons of ‘Top Chef' [Today]Inside the ‘Top Chef' Industrial Complex [New York Times]TASTE Podcast 05: Gail Simmons [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/gailsimmonseatsinstagram.com/mattrodbardinstagram.com/taste

Vick Mickunas' 2003 interview with Jeffrey Steingarten

God is a controversial subject, but we can all agree that food exists, and is often divine. Shoba Narayan joins Amit Varma in episode 207 of The Seen and the Unseen to describe her explorations of religion and food in India. Also check out: 1. Food and Faith: A Pilgrim's Journey through India -- Shoba Narayan. 2. Shoba Narayan's books on Amazon. 3. Shoba Narayan's website and columns. 4. The Indianness of Indian Food — Episode 95 of The Seen and the Unseen (w Vikram Doctor). 5. A Scientist in the Kitchen -- Episode 204 of The Seen and the Unseen (w Krish Ashok). 6. The God of Small Feasts -- Shoba Narayan. 7. Meenakshi Ammal's Cook and See: Volumes one, two and three. 8. Vikram Doctor's columns and KT Achaya's books. 9. Harold McGee's books. 10. Fuchsia Dunlop's books. 11. Michael Pollan's books. 12. The Man Who Ate Everything -- Jeffrey Steingarten. 13. Feast: Food of the Islamic World -- Anissa Helou. 14. Feast and Fasts: A History of Food in India -- Colleen Taylor Sen. 15. The Suriani Kitchen -- Lathika George. 16. A Godless Congregation -- Amit Varma. 17. The Big Questions -- Steven E Landsburg. 18. Diana Eck's books. 19. Writers at Work in the Paris Review & and Amazon (1, 2, 3). 20. The Paris Review interview of Ernest Hemingway. 21. Yuganta -- Irawati Karve. 22. Caste, Gender, Karnatik Music -- Episode 162 of The Seen and the Unseen (w TM Krishna). 23. The Making Sense Podcast by Sam Harris. 24. Waking Up: Searching for Spirituality Without Religion -- Sam Harris. 25. Early Indians -- Episode 112 of The Seen and the Unseen (w Tony Joseph). 26. Kerala and the Ivory Throne -- Episode 156 of The Seen and the Unseen (w Manu Pillai). 27. A Meditation on Form -- Amit Varma. 28. A Life in Indian Politics -- Episode 149 of The Seen and the Unseen (w JP Narayan). You can now buy Seen/Unseen swag. And do check out Amit’s online courses, The Art of Clear Writing and The Art of Podcasting.

Elise McDonough, Brand Manager, Confections at CannaCraft A fifteen-year veteran of the cannabis industry and movement, Elise McDonough is the author of Bong Appetit, a bestselling cookbook based on the hit Viceland TV show, and The Official High Times Cannabis Cookbook, praised by Vogue‘s Jeffrey Steingarten as “in a category of its own—intelligent, savvy, and knowledgeable about food, with excellent general information about cannabis and cooking with it.” A frequent contributor to Leafly, and a former longtime High Times staffer, she has helped many of the biggest names in the cannabis industry with event planning, package design, project management, creative direction and content marketing. She has been profiled as a cannabis expert and educator by The New York Times, Bon Appetit, The Associated Press, and Vice. Elise is currently the Brand Manager of Confections at CannaCraft. CannaCraft CannaCraft is a community oriented brand that provides medical cannabis products manufactured in Sonoma County. The CannaCraft family of products meet the highest industry standards for organic cultivation, extraction, product formulation and packaging to ensure patient safety and wellbeing. CannaCraft’s mission is to make clean, consistent, safe medicine available throughout all of California. CannaCraft family brands include AbsoluteXtracts, Care By Design and Satori Chocolates. www.cannacraft.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Gail Simmons is a very cool human being. While many know her best from Top Chef, her career in food expands way beyond a judge’s table. She trained at culinary school and went on to assist legendary food writer and columnist Jeffrey Steingarten. She also worked the line in busy New York City restaurants and is the author of two books, including her latest, Bringing It Home. In this very candid conversation, Simmons shares her story—from living in Montreal and Israel to working in the kitchens of Daniel Boulud for three years. Also, Smitten Kitchen founder Deb Perelman answers a reader question: If you had to write a cookbook based on one ingredient, what would it be?

To celebrate the 1 year anniversary of Ketchup Kitchen Catchups, I’m taking a vacation! Not from the podcast, I’ve just been in the middle of nowhere for this past week. So let’s load up a new episode of Ketch-Town. This Ketch-Town contains parts of an awesome essay ‘Playing Ketchup’ by food critic Jeffrey Steingarten. Listen … Continue reading "53 – Ketch-Town pt3"

When I first met her more than a decade ago, Gail Simmons was no television personality. She was the not-at-all-lowly assistant to Jeffrey Steingarten, the feared and revered Vogue food critic. (And she had to survive a ridiculously arduous interview process to get there, which included wine tasting, a pop quiz about sushi, and translating a Ferran Adria text from Spanish and a Pierre Hermé recipe from French.) There's so much more to Gail than just the charming Top Chef star, but it's fun to hear about how she became a reluctant—but grateful—television personality. On this week's episode of Special Sauce, she also reveals the contents of her desert island fridge and the menu for her last supper (which I desperately want to be invited to). I can promise that both will make your mouth water.

Crabb and Sales desperately hunt for a quiet room to record this week's podcast and end up in a breast-feeding room. They talk about what makes a great true-crime book and the challenges of writing someone's real-life story.Chef directed by Jon FavreauThe Trip starring Steve Coogan and Rob BrydonFame Opening Titles via YouTubeWomen Having a Terrible Time at Parties in Western Art History via The ToastFive Drops of Blood - Murder in the Cat Protection Society by Paul Wilson and Dianne McInnesIn Cold Blood by Truman CapoteThe Executioner's Song by Norman MailerThis House of Grief by Helen GarnerOrchid Fever by Susan Orlean from the New Yorker archivesThe Orchid Thief by Susan OrleanDamages starring Glenn Close and Rose ByrneHelter Skelter: The True Story of the Manson Murders by Vincent Bugliosi with Curt GentryPhotographer Russell James's long battle to help his mentally ill and drug-addicted daughter by Anthony DeceglieVeep starring Julia Louis-DreyfusUseful by Deborah OswaldOne Life: My Mother's Story by Kate GrenvilleThe Man Who Ate Everything by Jeffrey Steingarten

This week on Cooking Issues Dave and Stassia sit down with Jeffrey Steingarten, Vogue food critic and Iron Chef America judge. A bevy of callers chimed in to ask about everything from the vegetarian potential of meat glue to how to get the most out of MSG (and the myths that prevent meeting that potential). Callers also wondered what equipment will get you the best juice and smoothie action and whether or not that food on Iron Chef was actually delicious or not. Don’t miss this chance to hear an east coast food legend speak among friends about the subject he loves most. This episode was sponsored by Tekserve: your one-stop shop for all things Mac.

Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks?) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode, Jeff lectures Susie on why some vegetables are bad for you and how salad is the "silent killer."

In this episode of the Serious Eats series Tables for Two, host Susie Essman talks with Vogue food critic Jeffrey Steingarten about eating horse fat. // By use of this code snippet, I agree to the Brightcove Publisher T and C // found at http://www.brightcove.com/publishertermsandconditions.html. var config = new Array(); /* * feel free to edit these configurations * to modify the player experience */ config["videoId"] = null; //the default video loaded into the player config["videoRef"] = null; //the default video loaded into the player by ref id specified in console config["lineupId"] = null; //the default lineup loaded into the player config["playerTag"] = null; //player tag used for identifying this page in brightcove reporting config["autoStart"] = false; //tells the player to start playing video on load config["preloadBackColor"] = "#FFFFFF"; //background color while loading the player /* * set the player's size using the parameters below * to make this player dynamically resizable, set the width and height as a percentage */ config["width"] = 486; config["height"] = 412; /* do not edit these config items */ config["playerId"] = 370512122; createExperience(config, 8);

In this episode of Table for Two, Curb Your Enthusiasm's Susie Essman has lunch with Vogue food critic Jeffrey Steingarten. Essman reveals her cannot-eat-list, which Steingarten, when handed the menu, ignores. // By use of this code snippet, I agree to the Brightcove Publisher T and C // found at http://www.brightcove.com/publishertermsandconditions.html. var config = new Array(); /* * feel free to edit these configurations * to modify the player experience */ config["videoId"] = null; //the default video loaded into the player config["videoRef"] = null; //the default video loaded into the player by ref id specified in console config["lineupId"] = null; //the default lineup loaded into the player config["playerTag"] = null; //player tag used for identifying this page in brightcove reporting config["autoStart"] = false; //tells the player to start playing video on load config["preloadBackColor"] = "#FFFFFF"; //background color while loading the player /* * set the player's size using the parameters below * to make this player dynamically resizable, set the width and height as a percentage */ config["width"] = 486; config["height"] = 412; /* do not edit these config items */ config["playerId"] = 353533363; createExperience(config, 8);

Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode Susie and Jeff discuss their fantasy dinner dates, Sigmund Freud and Gisele Bündchen, respectively.