Podcasts about jenn louis

Portland chef Jenn Louis was named Best New Chef by "Food and Wine Magazine" and her work has appeared in "The Wall Street Journal," "Bon Appetit," "SHAPE" and "The New York Times." We listen back to our conversation with her from 2015 about her cookbook "Pasta By Hand." The book is a collection of recipes gathered from homes and restaurants throughout Italy, and is the only known work to have cataloged the country's wide variety of hand-shaped pasta and dumplings. Her Portland restaurant Lincoln has closed since this interview first aired.

I unfairly judged someone; here's where I apologize. Also, where are our real responsibilities?(Originally released 5/21/2018)

There are some dishes that are ubiquitous around the globe. Every culture taking its own spin. Portland chef and activist Jenn Louis has spent several years exploring our relationship with chicken soup. She has collected dozens of recipes from all around the globe and put them in a beautiful tome titled The Chicken Soup Manifesto. Jenn still lives in Portland but has moved slightly from running a restaurant, or restaurants in her case, to making sure that people in Portland's homeless population have food to eat. Food and politics are intertwined in Jenn's world, and that's also true of every chicken soup in her book.

There are some dishes that are ubiquitous around the globe. Every culture taking its own spin. Portland chef and activist Jenn Louis has spent several years exploring our relationship with chicken soup. She has collected dozens of recipes from all around the globe and put them in a beautiful tome titled The Chicken Soup Manifesto. Jenn still lives in Portland but has moved slightly from running a restaurant, or restaurants in her case, to making sure that people in Portland's homeless population have food to eat. Food and politics are intertwined in Jenn's world, and that's also true of every chicken soup in her book.

Jenn Louis stops by to talk about the essentials for a great soup and takes on your questions. Plus, the Splendid team holds a taste-off of store-bought chicken stock.

We are living through uncertain and unprecedented times. What better way to find a bit of escape and solace than through food? Comfort food is a broad concept that means different things to different people around the world. This week’s episode starts with a look at the history and meaning of comfort food. We learn about a Danish concept revolving around sharing quality time with loved ones over a meal. We take a look at how the world does chicken soup from Turkey to Scandinavia. Finally, we discover the many forms that Japanese donburi can take, and why it's sure to hit the spot every time. There’s no need for an excuse - take a load off and enjoy your favorite meal, whatever it may be!Further Reading:A Taste of the Past: This episode featured “Episode 350: Comfort Food.” Subscribe to A Taste of the Past wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). Eat Your Words: This episode featured “Episode 294: Scaandinavian Comfort Food.” Subscribe to Eat Your Words wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). Feast Yr Ears: This episode featured “Episode 189: Chicken Soup Now and Forever.” Subscribe to Feast Yr Ears wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). You can purchase a copy of “The Chicken Soup Manifesto” here.Japan Eats!: This episode featured “Episode 200: Donburi: A Japanese Food as Comforting as Ramen.” Subscribe to Japan Eats! wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). You can check out Elizabeth Andoh’s Japanese culinary arts program, “A Taste of Culture”, here. Also, Elizabeth hosts a Facebook group called TSUDOI Project where members from around the world can share ideas and kitchen projects, which you can find here. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Welcome to the Hot Stove Society show! Our Seafood 101 segment returns with Chris Woodley, Executive Director, Groundfish Forum, with the mission is to ensure the long-term economic viability over 80 fisheries // We are also talkin’ apples – and what to do with them in savory dishes (and not just pie!) // We will check in with our friend Jenn Louis and her brand new cookbook, The Chicken Soup manifesto // The team from Feast is here, a new restaurant in Kirkland with approachable French brasserie cuisine and a fun cocktail program // Plus, we’re already thinking about our Thanksgiving meal prep needs and how our kitchen in Ballard can help out this year // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love  See omnystudio.com/listener for privacy information.

Jenn Louis' new book The Chicken Soup Manifesto takes on the most comforting of comfort food. There exists a Chicken Soup recipe from anywhere that chickens are raised, and it represents nourishment, home cooking, and an accessible and affordable way to make a great meal. From Matzo ball to Kanjee (Sri Lanka) the book covers a lot of ground. Tune in to hear more about the book and Jenn's work on this and her previous books, Pasta by Hand and The Book of Greens. Heritage Radio Network is a listener supported nonprofit podcast network. Support Feast Yr Ears by becoming a member!Feast Yr Ears is Powered by Simplecast. 

Portland chef Jenn Louis was named Best New Chef by “Food and Wine Magazine” and her work has appeared in “The Wall Street Journal,” “Bon Appetit,” “SHAPE” and “The New York Times.” We listen back to our conversation with her from 2015 about her cookbook "Pasta By Hand." The book is a collection of recipes gathered from homes and restaurants throughout Italy, and is the only known work to have cataloged the country’s wide variety of hand-shaped pasta and dumplings. Her Portland restaurant Lincoln has closed since this interview first aired.

Today’s podcast features Jaymie’s full interview with chef Jenn Louis, James Beard award-winning cookbook author, and restauranteur.Find out more on the Colorful Plates website.

This week we spoke to Top Chef Masters contestant and James Beard Award nominee Jenn Louis about menu planning and Naturipe Farms about the upcoming berry season. Find out more on the Colorful Plates website.

"As a star chef in Portland, Oregon, Jenn Louis won industry awards including Food & Wine Best New Chefs, published two successful cookbooks and competed on Top Chef Masters. Then, in an instant, she became better known for a very public arrest for domestic abuse. On Speaking Broadly, Louis reflects on that excruciating time—the pile up of misperception, accusations and frustration—and how she’s found a new sense of calm and purpose in its aftermath. Louis’s journey is one of talent and ambition rewarded, personal transformation from confident to terrified to strong, bringing her to a place of profound optimism. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!" Speaking Broadly is powered by Simplecast.

I unfairly judged someone; here's where I apologize.  Also, where are our real responsibilities?    

Jenn Louis (“Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta”, executive chef) joins the show. We discuss all the different kinds of hand shaped pastas one can prepare at home to resemble the diverse palate of Italians.

Ep. 141 - Chef Jenn Louis from Lincoln in Portland, OR is this week's podcast guest. She has a brand new cookbook out called "Pasta By Hand", so we sat down with her when she was in town for the L.A. Chef Classic last month.  Jenn told us about how she became a drummer, her friendship with M. Ward, and what it was like to sing along with the Von Trapp family at a cookie party for Food & Wine Magazine.  

Portland chef and Top Chef Masters star Jenn Louis tells Andrew & Molly about her new cookbook, running a business, the city of Portland, and the secret to a good relationship. Plus, Andrew & Molly discuss  the soul food debate, tripe, and the best techniques for grilling chicken.

It’s a packed house on Snacky Tunes – we’ve got Hot Bread Kitchen’s artisanal bread operation, Portland’s Lincoln Restaurant & Amrit Singh from Stereogum all in the studio together at the same time! Tune in for an episode full of content and insights – hear about Hot Bread Kitchen’s mission to empower immigrants and women bakers, learn what it’s like running a restaurant in Portland and hear some of the best new tracks from Amrit’s collection in anticipation of SXSW. There’s no fuller 60 minutes of food and music on the airwave – stay current on this week’s episode of Snacky Tunes! This program was sponsored by Tekserve. “We are a non-profit bakery that provides job training and business incubation for immigrant women and minority food entrepreneurs.” [7:44] “Women are the world’s bakers and cooks and often they come to America are are delegated to cooking in somebody’s home. Our founder realized there’s a huge demand for ethnic and artisan products.” [11:30] –Molly Crossin, Communications & Development Director of Hot Bread Kitchen on Snacky Tunes “In Portland, you’re 20 minutes from the country. Our farms are that close.” [24:00] –Jenn Louis of Lincoln Restaurant on Snacky Tunes