Podcasts about Jim Lahey

Some of you may not know this about me, but I'm a musician and an artist.I always loved art as a kid—from finger painting in my blue smock at my Little Tikes easel to coloring and tracing to the pastel class I took one summer. For a while, my answer to the question, “What do you want to be when you grow up?” was “An artist or illustrator.”Music was always there, too—singing and playing the piano, learning letter names as I learned the alphabet, and later, accompanying, teaching, performing, and arranging.At some point, I set art aside to focus on music. I still did craft projects from time to time, but I didn't consider myself an artist.Then, during the pandemic, I found myself drawn to it again. In between online lessons, baking Jim Lahey's No-Knead Bread, and reading through Mendelssohn's Songs Without Words, I watched online painting tutorials. I practiced mixing colors in an art app on my iPad. I ordered supplies and started painting tiny acrylic landscapes.Now, five years later, I have a dedicated art table in my home office. I have a somewhat regular artistic practice alongside my music work. I've found that painting is a different facet of my creativity, a new form of artistic expression. And I have to say, it makes me come alive—to embrace my creativity as a whole, to invest in multiple aspects of my creative self at once.And I'm not the only one. From Felix Mendelssohn to Arnold Schoenberg, Joni Mitchell to Miles Davis, many musicians have found painting to be another form of artistic expression that complements and informs their musical side.In this episode, I'm exploring what art is teaching me about music. Whether you consider yourself an artist or not, I hope this inspires you to think about all the different facets of your creative self—and how to embrace them in your work.For show notes + a full transcript, click here.Resources Mentioned*Disclosure: I get commissions for purchases made through some of these links.Songs Without Words (Mendelssohn)On the Spiritual in Art (1910) (Kandinsky)Pictures At an Exhibition (Mussorgsky)Clair de Lune (Debussy)“October,” Lyric Preludes (Gillock)Piano Mastery (1915) (Brower)“Waltz for Miles,” Portraits in Jazz (Capers)“Rainbow Colors,” Piano Safari Repertoire 2 (Hague)Prelude in C, Op. 11, No. 1 (Scriabin)My artistic processDaily Rituals: How Artists Work (Mason Currey)Join the Musician & Co. Book Club (it's free!)On Developing a Daily Ritual: Insights From Mason Currey's BookIf you enjoyed this episode, please leave a review in Apple Podcasts >>Find me on Instagram: @ashleydanyewWhenever you're ready, here are three ways we can work together:1️⃣ Need fresh teaching ideas? Schedule a quick 25-min. call and we'll brainstorm on a topic of your choice. Build an idea bank that you can pull from in the months to come.2️⃣ Have questions about teaching or managing your music career? Book a 60-min call and get personalized advice, creative ideas & step-by-step strategies on up to 3-4 teaching/business topics.3️⃣ Develop the skills and strategies you need to plan the year, refine your teaching methods, and manage your time more effectively with a suite of online courses and professional development trainings

The Boys are cooking up some awesome business ideas today - but first they need a sh*t-ton of apples and a floating restaurant in Halifax harbour! Plus: Long-distance pickles, musclemen suits, and a toast to Gord and Jim Lahey!

From crumbly cornbread that perfectly compliments a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking! First, we hear from our old friend, food writer Anne Byrn. Her latest cookbook, Baking in the American South, is a beautifully photographed tome, featuring hundreds of mouth-watering recipes along with the history behind each one of them. Next, baker Jim Lahey talks about the 15th anniversary edition of his ground-breaking cookbook My Bread: The Revolutionary No-Work, No-Knead Method. Jim began a bread-making revolution decades ago with a Le Creuset pot, just a handful of ingredients, and, most importantly, no need for kneading! Finally, we chat with Renato Poliafito, owner of Brooklyn bakery and café Ciao, Gloria, and author of Dolci! American Baking with an Italian Accent. In his newest book, the two-time James Beard Award nominee set out to capture the flavors of Italy stretching from the Old World to the New. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

From crumbly cornbread that perfectly compliments a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking! First, we hear from our old friend, food writer Anne Byrn. Her latest cookbook, Baking in the American South, is a beautifully photographed tome, featuring hundreds of mouth-watering recipes along with the history behind each one of them. Next, baker Jim Lahey talks about the 15th anniversary edition of his ground-breaking cookbook My Bread: The Revolutionary No-Work, No-Knead Method. Jim began a bread-making revolution decades ago with a Le Creuset pot, just a handful of ingredients, and, most importantly, no need for kneading! Finally, we chat with Renato Poliafito, owner of Brooklyn bakery and café Ciao, Gloria, and author of Dolci! American Baking with an Italian Accent. In his newest book, the two-time James Beard Award nominee set out to capture the flavors of Italy stretching from the Old World to the New. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this episode of Special Sauce we talk to Sullivan Street Bakery founder Jim Lahey about his revolutionary no-knead bread making technique.

The incomparable Jim Lahey of Sullivan Street Bakery returns to the program to bestow his bread brilliance on Dave and the crew. Tune in to learn how to elevate your croutons and listen to yet another disagreement about Tuscan Bread between Dave and Jim. Hosted on Acast. See acast.com/privacy for more information.

What comes to mind when you hear “romantic dinner”? Steak? Chocolate cake? A dimly lit restaurant filled with couples?This week's episode explores the art of cooking for our nearest and dearest, just in time for Valentine's Day—or any day you want to express your care through an incredible, home-cooked meal! Whether you're planning a meal for a group of your besties, a romantic partner, children (human or furry), or even just spoiling yourself, we're here to share our favorite ideas for celebrating love with a memorable, home-cooked meal.An intimate dinner provides us, as home cooks, with an opportunity to create dishes that go above and beyond the everyday meal rotation. There's plenty of space to play and explore when cooking for yourself or for someone you love! Sonya recounts a tradition from her time in Los Angeles when she used to host an interactive dinner for her friends, inviting guests to help with the meal, share a few laughs, and savor a delicious evening together. Kari shares a twist on a classic comfort pasta that can be prepared several days in advance. We also offer a shortcut to serving a stellar meal at home with thoughtful, store-bought items, leaving you with more time to relax and enjoy that special someone (or yourself!).Tune into this episode to discover which recipes will set the mood for a romantic evening in!***Links to from this week's show:43 Valentine's Day Recipes You'll Love from Bon AppetitOur “Steakhouse dinner at home “episodeClassic wine braised short ribs by Ina GartenWine braised short ribs with red sauce rigatoni by Rich RosendalePecorino pepato cheese!The ultimate smash burger by Kenji Lopez-Alt via Serious Eats, and alos his tavern-style pizzaSweet potato fries by Mark Bittman via the NY TimesNobu's miso-marinated black cod recipe via The KitchnEasy carrot miso dressing by Kale JunkieWine-steamed mussels by Grace Parisi via Food & WineNo knead pizza dough by Jim Lahey via Serious Eats***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

For this podcast, we have an author, publicist, and podcast host who recently published a book that has so many incredible and unique perspectives from an astounding number of industry-leading chefs from around the globe. The author, Shari Bayer, based in New York City, is someone who is a lifer in our industry, or at least industry adjacent, as she has been a publicist for many of the highest-achieving chefs in America, and she's done that by creating genuine relationships with the chefs that she's met over the years. Most recently, she added author to her title with a book that is as much great reading material as it is great lessons from many of the world's leading chefs as they share their own perspectives and methods when it comes to the duties of a chef.  Here's what was discussed: Why this book is a dream project of Shari's The early jobs that got her interested in the restaurant industry Working for Charlie Trotter in Chicago Her first foray into the world of restaurant PR with some industry legends She breaks down the reasons why your restaurant needs or does not need a PR company Working with Jim Lahey of the respected Sullivan Street bakery Some of the common threads that she sees through the different chefs she interviewed for the book Many chefs opened up to her about the mistakes they made along the way and shared those life lessons with her readers The pressures on chefs today that were not there 15 to 20 years ago, and why so many chefs feel they need to open more than one restaurant Eli is extremely impressed with the roster of chefs that she was able to put together for this book The importance of cooking for not only great chefs but also great leaders who are going to mentor you while you grow, and why you need to give them your all, and they will help you succeed when it is your time The wisdom of Chef David Kinch How easy it is to get from NYC to Philadelphia, and why more people don't take advantage of it Note: This is not a paid advertisement and no money was exchanged for our guest's appearance on CHEF Radio Podcast. A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!

Justine & Erica are back together again... this time with a 420 twist, recapping our favourite episodes of the iconic Trailer Park Boys, and talking all things 420 !!  Follow Erica @surrealitypod

We review Costco's Kirkland Brand Signature 12 Year Old Blended Scotch Whisky, which comes in an obnoxiously large bottle that would make Jim Lahey proud. The Hangover was not bad at all!Support the showGo to Linktree.com/TwoDoomedMen for all our socials where we continue the conversation in between episodes.

Shari Bayer is the Founder and President at Bayer Public Relations. She's been working in the restaurant industry since she was 16, so she knows the industry inside and out. Her passion for this beautiful industry is evident, especially through her podcast “All In the Industry”. She sits down with host Dan Ryan to talk about her journey through #hospitality and what it all means to her. Takeaways:    Hospitality has the most transferable “soft skills” that anyone can have. Hospitality isn't just limited to hotels and restaurants, it is everywhere. Every restaurant is different with what is unique and what their story is. It can be hard to talk about yourself but it's important to be vulnerable and show the world who you are.  Hospitality is all about making the guest feel welcomed and important. You want the guest to leave feeling happy and return often. Design plays a huge role in the feeling of a restaurant or a hotel. It's part of the complete package that is hospitality. The pandemic has changed how restaurants work, with the guidelines shifting from outdoor to indoor dining back and forth. You can't teach someone to be a nice person, but you can teach them nice skills. When hiring someone, you want them to have the right personality. Hire for culture and not skills.  Don't be afraid to challenge yourself. Push yourself outside of your comfort zone pieces at a time. Quote of the Show:   12:44 “When people understand hospitality or get it right, they make you feel so special and so welcome, and so important and that they're genuinely happy to see you. They want you to feel good.” Links:   LinkedIn: https://www.linkedin.com/in/shari-bayer-2272862/ Website: https://www.bayerpublicrelations.com/ Podcast: https://www.allintheindustry.com/   Shout Outs:   3:39 Sullivan Street Bakery 4:30 Jim Lahey  5:37 Mark Bittman 5:40 New York Times 13:33 Glen Coben 13:46 Architect's Cookbook by Glen Coben 18:30 Barbara Sibley 18:31 La Palapa 21:36 Independent Restaurant Coalition  22:25 Prune 22:26 Gabrielle Hamilton 25:22 Danielle Boulud 31:41 Gramercy Tavern 32:34 Le Bernardin 34:36 Danny Meyer 41:37 Line Hotel 42:38 Spoken English restaurant in DC 49:32 Heritage Radio Network 49:34 Roberta's Restaurant 51:59 Charlie Trotter 57:40 HOST Conference  52:58 William Vale in Brooklyn 1;01:12 Jimmy Yui 1;07:03 Rock Bottom Brewery Ways to Tune In:  Spotify: https://open.spotify.com/show/0A2XOJvb6mGqEPYJ5bilPX Apple Podcasts: https://podcasts.apple.com/us/podcast/defining-hospitality-podcast/id1573596386 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly93d3cuZGVmaW5pbmdob3NwaXRhbGl0eS5saXZlL2ZlZWQueG1s Amazon Music: ​​https://music.amazon.com/podcasts/8c904932-90fa-41c3-813e-1cb8f3c42419 Podbean: https://www.defininghospitality.live/ Youtube : https://youtu.be/wBp1GBCqVJk

We once again go back into the Cloverleaf Radio vault to bring back a clip from our first interview (2009) with Don Leo Jonathan (RIP) discussing working with Andre the Giant! We also have a live clip from (2016) featuring Cloverleaf Radio Alumni John Dunsworth (RIP) aka Jim Lahey and his longtime partner in crime, Randy Bobandy from a stand up show I attended! Plus, John Lehr discussed his start in entertainment (2011) and WWE Hall of Famer Polish Power Ivan Putski and his son, Scott Putski (2010) reminiscing about Ivan's WWE Hall of Fame induction! Check it out! --- Support this podcast: https://anchor.fm/jianetwork/support

Todd DiMatteo Good Word Brewing, Bread Baker Jim Lahey

In this interview, Hardcover Cook founder, Monique Llamas, gives listeners a peek inside the summer baking box, which features the cookbook Bread Toast Crumbs by Alexandra Stafford. With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn't just about baking bread– it's about what to do with the slices and heels and nubs from those many loaves you'll bake.After you master the famous peasant bread, you'll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You'll enjoy bread's usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you'll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you'll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies.Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016  The Hardcover cook baking box includes grain from Hayden Flour Mills, and in this episode Monique interviews Emma Zimmerman of Hayden Flour Mills to find out more about the mill, the flour and products it produces and why just a half a cup of "real flour" can be a life changing baking experience.  Bread Toast Crumbs Box - https://www.hardcovercook.com/products/bread-toast-crumbs-cookbook-pantry-essentialsAlexandra's Kitchen - https://alexandracooks.com/Video to her Master No-Knead Peasant Bread Recipe - https://www.youtube.com/watch?v=tGILaYd-2OoHayden Flour Mills - https://www.haydenflourmills.com/

The boys have a plan to get the park and requires that Jim Lahey gets back on the liquor! Ricky takes some rubber bullets for the team and the Greasy boys take some shots for the episode!Download the SoundsTooth App! Follow Gettin’ Greasy on Twitter, Instagram, and Facebook!

On today's episode of Cooking Issues, we remember Dave's editor extraordinaire, Maria Guarnaschelli, whom we lost this weekend. We are honored to be joined by her daughter, Alex Guarnaschelli, as well as a variety of authors who worked with Maria; Rick Bayless, Kenji López-Alt, Jim Lahey, and Harold McGee.Together they share some of their favorite memories of Maria.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Photo by Bob WeilHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.    

"The one where the Battlestar Babes figure out audio"! Amanda finally figured out how to get some audio quality going this episode! Join Heather and Amanda while they discuss geography in Ontario, Geography in Scranton P.A., and the best of East Coast accents via Jim Lahey. Grab a cup of chamomile tea or Steamworks Battleship Double IPA and listen or watch along!

This week Karl in Vinnie head into the wild blue yonder and search for the creepiest airline: Karl still hates Anthony Fauchi: In the Scum Parade we meet a “Fun” Mom, a lumpy dope head and a former Army Colonel doing his best Jim Lahey imitation. If you are feeling charitable here is a link to the GoFundMe we discussed:gofund.me/a4ca75c6

Sam Losco aka Sam The Caveman is a character from the hit Canadian television show the "Trailer Park Boys". He is a former veterinarian and an on-again-off-again resident of the Sunnyvale Trailer Park and is of... then perceived to be a general nuisance, particularly to Jim Lahey, Julian, Ricky and Bubbles. Here this Sunnyvale character as he talks about his life. _  _  _  _  _  _  _  _  _  _  _  _  _  _   SUBSCRIBE / RATE / REVIEW

In this analysis of the election episode, Jim Lahey is a Drunk Bastard, we look at how populist campaigns are different from progressive campaigns and examine different kinds of populism, democratic versus authoritarian, left versus right, by seeing how all this shakes down in Sunnyvale's only known election.

On this week's restaurant review, Ray talks about Sullivan Street Bakery and it's owner/chef Jim Lahey. Ray runs through Lahey's career, highlighting his devious business acumen, no knead bread recipe, and business expansion. For more on chef Jim Lahey and Sullivan Street Bakery, visit spoonmob.com/jimlahey. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

*JIM LAHEY said it best "I am the liquor"...* this episode goes off the rails! Kyle and Matt watch *WES CRAVEN's 1984 A NIGHTMARE ON ELM STREET.* Find out *WES'* inspiration for *FREDDY KRUEGER* and the concept of staying awake in fear of being killed by something in your dreams... This episode is full of facts and trivia, almost in real-time; plus plenty of moments of foolishness and wheezing. Kyle quotes the *TRAILER PARK BOYS' JIM LAHEY* , they discuss travelling out of town for drive-in movies, 80s moms and their alcoholism, and MORE! Support this podcast at — https://redcircle.com/nostaljunkpod/donations

Jim you're a crafty SOB! In this week's episode the boys discuss how Lahey was hiding his drinking using a water bottle and contemplate whether they'd like to go place some space. Download the SoundsTooth App! Follow Gettin’ Greasy on Twitter, Instagram, and Facebook!

Cynthia Kinahan owns Pawling Bread Co, a bakery revered for their fresh sourdough loaves and black–sesame-stuffed croissants. Born in Malaysia, Cynthia discovered the allure of American cuisine after college, as she explained to the food blog Edible Husdon Valley back in 2018. Drawn to baking though her interest in American bread, eventually she began selling her goods at the Pawling Farmers’ Market where her baked goods quickly earned a large, loyal following. Jim Lahey thought he was going to be a sculptor. After noticing he couldn't find bread in New York like the beautiful, crusty loaves he ate in Italy while traveling there as an art student, he took it upon himself to recreate those loaves. In 1994, he opened Sullivan Street Bakery in the West Village, which now has locations in Hell’s Kitchen, Chelsea and Miami. In 2015, his work at Sullivan Street earned him the first-ever James Beard Award for Outstanding Baker in 2015. In this installment of Leonard Lopate at Large on WBAI, Cynthia and Jim compare notes on their baking philosophies, running a bakery and how COVID-19 has changed everything.

Let's break out the old bike and lay down the law! Lahey dresses like a cop and the boys are put in ball gags? Sounds like a pornhub rabbit hole gone wrong! This week the guys review The Delusions of Officer Jim Lahey!Download the SoundsTooth App! Follow Gettin’ Greasy on Twitter, Instagram, and Facebook!

Oh man what a classic episode! We get classic drunk Lahey, Sam Losco, and the introduction of Steve Rogers! What more could you ask for in an episode? Oh, and what’s better than that? Listening to 3 good buds and a very special guest talk about it! Hell yeah brother!

Huge announcement huge sparks league is ON FIRE . SHIT EVERYWHERE . The liquor is talking randy

The guys had to not just do a show for October 17, but name this episode October 17 kinda like June 27!!!! So Pro and Hyman celebrate with our friends and neighbors in Canada for their repeal of PROHIBITION!!!!! Canada becomes the second country in the WORLD to LEGALIZE marijuana after Uruguay. Strain of the Day: B.C. Big Bud Word of the Day: Sunnyvale OG some shit Ricky made up to avoid a shitstrastophy RIP John Dunsworth aka Mr. Jim Lahey

James Beard Award-winning baker Jim Lahey thought he was going to be a sculptor. After noticing he couldn't find bread in New York like the beautiful, crusty loaves he ate in Italy while traveling there as an art student, he took it upon himself to recreate those loaves. In 1994, he opened Sullivan Street Bakery in the West Village, which now has locations in Hell’s Kitchen, Chelsea and Miami. Don’t miss Leonard’s talk with this master of his craft.

This week, Dave and Nastassia are joined by habitual line stepper Peter Kim. Tune in to hear about Nastassia’s distaste for social interactions, the MOFAD annual gala, carbonating cocktails inside a bottle, Jim Lahey’s bizarre method of scrambling eggs, the proper kind of turkey for club sandwiches, and more! Cooking Issues is powered by Simplecast

Nastassia is absent this week, but we're joined by masterbaker Jim Lahey of Sullivan Street Bakery, and first-time father Peter Kim! We're talking bread, bicycles, jerk chicken, being called a jerk by your kids, and more! Cooking Issues is powered by Simplecast

On today's episode of All in the Industry, host Shari Bayer is joined by Jim Lahey, James Beard award-winning baker and owner of Sullivan Street Bakery in NYC and Miami, and Co. Restaurant in NYC. Jim studied sculpture before Jim’s first cookbook, My Bread: The Revolutionary No-Work, No-Knead Method. He’s also the author of My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home, and most recently, The Sullivan Street Bakery Cookbook, which he co-aithored with his wife Maya Joseph. Jim was named the first recipient of the James Beard Foundation’s Award for Outstanding Baker in 2015. He was recognized again in 2016 by the James Beard Foundation as Who’s Who of Food & Beverage in America. Today's show also features Shari's PR tip, Speed Round game, Industry News discussion, Solo Dining experience, and The Final Question, which ties the series together. Follow us @allindustry. All in the Industry is powered by Simplecast Photo by Squire Fox

Blakely and Boaz talk with with Jim Lahey, owner of New York's Sullivan Street Bakery, about his favorite sandwich.

Joel is back from a few weeks on the mainland, and we're drinking big time to celebrate! We chat about Ontario, how Newfoundland is unique from the rest of Canada, and then move onto some current news, but not before paying respects to John Dunsworth (aka Jim Lahey). A woman from Deer Lake is on...

Joel is back from a few weeks on the mainland, and we’re drinking big time to celebrate! We chat about Ontario, how Newfoundland is unique from the rest of Canada, and then move onto some current news, but not before paying respects to John Dunsworth (aka Jim Lahey). A woman from Deer Lake is on...

On today's episode of THE FOOD SEEN, during a visit Rome as an art student and sculptor, Jim Lahey, now known for his breads at Sullivan Street Bakery and the revolutionary no-knead method, found epiphany in pizza bianca all romana. From those origins, comes a cookbook, with stories of Lahey's bread beginnings, and sourdough starter. The Food Seen is powered by Simplecast

"birds of a shit feather flock together" On this episode, we were very lucky to have been able to chat with legendary actor John Dunsworth, who's best known for playing drunk trailer park supervisor Jim Lahey on the hit Canadian comedy show Trailer Park Boys! We also managed to cram in some good old fashioned shit talk with Dick Johnson and MMH camera man JR at the end!

Bubbles had to skip the podcast, but don't worry, he is supplying a surprise replacement… and that replacement is a drunk bastard who accidentally ate two weed brownies! Jim Lahey joins Ricky and Julian to talk about Humper S. Thompson, fish bras, and the traumatizing event that changed the way Randy dresses. Episode 50 is brought to you by the Official Trailer Park Boys Store, and Liquormen's Ol' Dirty Canadian Whisky!        

Coming soon to the Blandford Recreation Centre? Lahey attempts to teach Randy about theatre, and performs a scene from Romeo and Juliet! Also on the show: Randy's jalapeño burgers, a toast to TPB fans, and a submarine launch!  

This week's Special Sauce guest, bread baker extraordinaire Jim Lahey, is a man of strong opinions, provocative ideas, and many talents. He's not on the fence about anything. So I figured that if we just gave Jim a mike and let him rip, serious eaters would be in for a treat. It turned out I was right. You'll hear about how Jim came to bread baking after suffering through 37 bad jobs; how he started his baking business by setting up a folding table in New York's Greenwich Village after baking all night in his barely habitable apartment; and how he happened upon his revolutionary no-knead bread recipe by accident. This year, he was inducted into the JBF's Who's Who of Food and Beverage in America. So take a listen to this no-holds-barred episode of Special Sauce—at the very least, you shouldn't miss the great baker's Bernie Sanders impression.

Jim Lahey is suing last week's guest - will he make $1 million? Also: Randy makes a mega-meat cheeseburger, we find out what a shit-o-scope is, and Lahey interviews a small guest with a big imagination!  

This week on Cooking Issues, Dave is joined by HRN founder Patrick Martins and no-knead bread originator Jim Lahey. Tune in to hear them talk about the inferiority of Tuscan bread, and hear Jim answer some listener questions about how to be a masterbaker.

This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series. Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more. And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!

This week on Cooking Issues, Dave complains about his torn arm and his son's dirtbag buddies, before taking some listener questions about Jim Lahey's No-Knead Bread Recipe, home kitchen design, controlling bubble size in carbonated cocktails, and the perception of "highbrow" versus "lowbrow" in ethnic cuisines.

Dan says goodbye (for now). Rebecca BMW, Leigh Foster, Nariko Ott, Nathan Blackwell, Todd Raines, Woody Allen, Kelsey Olsen, the ghost of Dan's mom, Stan Rodandan, Corey Bowen, Jim Lahey, and many more call in to pay their respects. Simple as that.

Dan says goodbye (for now). Rebecca BMW, Leigh Foster, Nariko Ott, Nathan Blackwell, Todd Raines, Woody Allen, Kelsey Olsen, the ghost of Dan's mom, Stan Rodandan, Corey Bowen, Jim Lahey, and many more call in to pay their respects. Simple as that.

Your host Christina in a tempeh kitchen, for science! In her episodes of Transistor, biologist Christina Agapakis is exploring the microbiome: the trillions of bacteria, fungi, and viruses that live in and on our body. The microbiome is hot right now and in these episodes Christina will explore what we do know in the face of so much hope and hype. She starts with food. Bacteria-rich foods such as tempeh, cheese, pickles and yogurt have long been praised for their probiotic effect. But can you really add enough good bacteria to your digestive system to outnumber the bad? Inside the Episode: Barry’s business partner Gordon Bennett mixing the Rhizopus culture into the soybeans. Christina pays a visit to an industrial kitchen in Long Island City, Queens, where Barry Schwartz and a small team meet up every other week to make Barry’s Tempeh, the only fresh tempeh sold in New York State. Wanting to better understand tempeh – aka “blue cheese of tofu” – Christina then calls her friend Colin Cahill in Indonesia where tempeh originated. He explains how it’s more than just soybeans and fungus that give tempeh in Indonesia its regional flavor. Then, if a single bacteria food like tempeh is good, studying a more complex ecosystem like the bacteria on cheese rind might tell us more about bacteria interact with each other and in our digestive systems – at least that’s Harvard biologist Rachel Dutton‘s goal. She’s studied more than a hundred different types of cheese from around the world, trying to better understand how cheese gets its flavor and why they are all so different. She’s now the go-to biologist for world-famous chefs like David Chang of Momufuko and Jim Lahey of Sullivan Street Bakery in New York, helping them explore ways to make foods taste new, different and better. Christina then shares her early love of fermentation with fermentation revivalist Sandor Katz. Sandor’s never met a fermented food he didn’t like, but he’s skeptical of anyone who says fermented foods can make us healthy on their own. This episode was produced by Kerry Donahue and Sruthi Pinnamaneni, and mixed by Tim Einenkel.

Dan talks with his acting hero, John Dunsworth, about playing Jim Lahey on the hit Canadian television show Trailer Park Boys, sympathetic acting, synchronization, and characterization.

Dan talks with his acting hero, John Dunsworth, about playing Jim Lahey on the hit Canadian television show Trailer Park Boys, sympathetic acting, synchronization, and characterization.

Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America. In October 2000, Lahey built the Sullivan St Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Lahey and his businesses have been featured in Vogue, Bon Appétit and The New York Times, and he has appeared on the Martha Stewart Show and NBC’s Today show. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey’s first cookbook My Bread: The Revolutionary No-Work, No-Knead Method, and now his just-released, My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. On this special episode of Evolutionaries, learn how Jim has become one of the most important and well known bread makers today! This program has been sponsored by Cain Vineyard & Winery. “You need to have an understanding of the feel of the materials in order to get the right result. Even if its being done with machinery, you need to have a sense of how things are supposed to feel, i.e. the dough.” [14:10] “I have noticed, that the bigger the bakery, the harder it is to get consistent results without machinery.” [17:20] — Jim Lahey on Evolutionaries

Who needs knead? We’re talking bread on this week’s episode of Chef’s Story as Dorothy Cann Hamilton is joined by the one and only Jim Lahey. Jim is the founder of Sullivan Street Bakery, New York’s premier bakery, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Jim is also the author of two cookbooks, My Bread: The Revolutionary No-Work, No-Knead Method and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Hear Jim’s incredible story of bouncing around schools in Long Island, going to art school, living in Italy, dealing with health issues and eventually finding his way to Sullivan Street to pioneer bread in New York City. This program was sponsored by Route 11 Potato Chips. “I think of bread as a living blob and a living colony that has its influences and factors.” [22:00] “When it comes to using yeast, obviously the fresher and more viable the inoculate is, the better or more predictable your result will be.” [26:00] “I can’t sell you the work of a lot of decisions, effort and knowledge if I don’t know how to reign it in and replicate it.” [29:00] “In order for bread to have flourished and survived – it must have been easy to do.” [41:00] –Jim Lahey of Sullivan Street Bakery on Chef’s Story

Mark and Francis recap their visit to the Manhattan Cocktail Classic and profile some new spirits Francis discovered. Their guest is Jim Lahey, owner of Sullivan Street Bakery and Co. Restaurant in New York City. They discuss his new book, My Pizza: ...

This week Cooking Issues gets sticky and wierd. Dave and Nastassia answer your questions about using gums such carrageenan and guar in your cooking as well as giving you eating and traveling tips for those traveling to to New York with kids (hint our very own Roberta’s is perfect for kids!). Tune in to learn how to make Dave’s special Neapolitan pizza recipe as well as Jim Lahey’s no-knead, no stress bread and how to cook a whole goat head! This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.

Linda sits down with Jim Lahey, the owner of Sullivan St Bakery. They talk about the origins of bread baking, and what makes “artisinal” bread.