Podcast appearances and mentions of Joanne Chang

Chalee and Chelsea talk about the emergence of Andrew Tate and how to teach sons about true masculinity.  They also speak about how teaching kids about "multiculturalism" can work against teaching them how to live a Christian life. Finally, we end with a discussion about the book 50 Things to bake before you die by Allyson Reedy and we sample Joanne Chang's Homemade Oreos. 

This is a bread book for people who really, really love bread in all its wondrous forms—but who also might be overwhelmed by the process. The recipes, tips, and tricks in 30 Breads to Bake Before You Die come from expert dough workers and bread magicians who've put in the hours of kneading, proofing, stretching, folding, and baking to perfect these recipes, all in the oh-so-noble name of good bread. Get ready to bake your way through some of the most mouthwatering bread recipes, including: Beginner's Sourdough from Maurizio Leo (@theperfectloaf) Focaccia from Joanne Chang (Flour Bakery) Bagels from Call Your Mother Deli Croissants from Dominique Ansel Ultimate Dinner Rolls from Tessa Arias (@Handletheheat) Matzah from Duff Goldman Baguette from Shawn Bergin (Bakery Four) Pita from Alon Shaya And so much more! “This book is written for anyone who is intimidated by the word ‘starter,' and who think levain is just a bakery that makes really good cookies,” author Allyson Reedy says. “People who really love bread, but who may not know exactly where to start when it comes to baking it themselves. People like me.” Get the book: https://ulyssespress.com/books... Allyson Reedy is a carb-loving food writer and restaurant critic in Denver, Colorado. When she's not taste-testing or checking out new restaurants for a story, she's probably tripping over her pug in her home kitchen while stressing over sourdough. Read more from her and bake up killer desserts in 50 Things to Bake Before You Die: The World's Best Cakes, Pies, Brownies, Cookies, and More from Your Favorite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel. Find her on Instagram (@allysoneatsden). ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

A young Joanne Chang envisioned a prominent career in business. She graduated from Harvard University with a degree in applied mathematics and economics and went into consulting in her twenties. Despite career success, she decided to switch gears and become a chef. We sit down with Chang to hear about her culinary career journey and the advice she has for others who may be in a similar boat. Learn More: https://viewpointsradio.org/a-new-viewpoint-speaking-with-acclaimed-pastry-chef-joanne-chang

Joanne Chang, the award-winning pastry chef, cookbook author, and founder of the Flour Bakeries & Cafes in Boston and Cambridge, has built a major following for her baked goods, but her sticky buns, or sticky sticky buns as she calls them, occupy a special place in people's hearts. Joanne and host Jessie Sheehan talk about Joanne's life & career and then break down her sticky bun recipe and her unique tips for making them. There's flicking flour, her slap slap slap technique, the window pane dough test, and something called the cat's piano. It's all as fun as it sounds. Click here for Joanne's Sticky Sticky Bun recipe.Thank you to Le Creuset and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Joanne: Instagram, Flour Bakery, her cookbooks Flour and Pastry LoveMore on Jessie: Instagram, her Snackable Bakes cookbook

Today on Boston Public Radio: Mayor Michelle Wu discussed her new homeownership plan amid rising housing prices in Boston, and talked about the reopening of Boston City Hall Plaza after numerous renovations. She also took questions from listeners during this month's edition of “Ask the Mayor.” Callie Crossley talked about chaos at Twitter after Elon Musk called on employees to commit “hardcore” or resign with severance pay, and Naomi Biden's wedding at the White House. Crossley is the host of GBH's Under the Radar. Sue O'Connell shared her thoughts on House Speaker Nancy Pelosi's decision to not seek reelection, and Tom Brady giving a portion of donations received by his nonprofit TB12 Foundation to his for-profit company, TB12, Inc. O'Connell is the co-publisher of Bay Windows and South End News, and contributor to Current on NBC LX and NECN. Joanne Chang talked about baking ahead of the holiday season. Chang is a James Beard Award–winning pastry chef and owner of the Cambridge bakery and cafe Flour. Ray Angry and Jonathan McPhee joined us for “Live Music Fridays” at the Boston Public Library, talking about Angry's first symphony, “Black Power - Athena” in partnership with the Lexington Symphony. Angry is composer and pianist for The Roots – the house band over at NBC's Tonight Show with Jimmy Fallon. McPhee is the music director for the Lexington Symphony Orchestra. We ended the show by talking with listeners about their favorite Thanksgiving desserts.

This episode of Boston Public Radio is from Friday September 16, 2022. Elle Simone Scott of America's Test Kitchen shared tips on how to make the perfect food board for hosting. Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Billy Collins shares some of his poetry ahead of his June 16 appearance at 2Life Communities' annual gala. Boston Globe sports reporter Dan Shaughnessy discussed his latest book on the Boston Celtics, “Wish It Lasted Forever: Life with the Larry Bird Celtics.” Chef Christopher Kimball previewed his latest cookbook “Vegetables,” sharing his favorite ways to bring vegetables to the center of the plate. Law professor Rosa Brooks discussed her new book, “Tangled Up In Blue: Policing The American City,” and described her experiences as a reserve police officer in Washington, D.C. Atlas Obscura co-founder Dylan Thuras told stories of strange food from around the world, including psychedelic honey, the anti-masturbatory origins of graham crackers and the great molasses flood in Boston in 1919. Author Susan Orlean previewed her latest book “On Animals.”

Today on Boston Public Radio we're on tape, bringing you some of our favorite conversations from recent years. Elle Simone Scott shares tips on how to make the perfect food board for hosting. Scott is Executive Editor and Inclusion Leader at America's Test Kitchen. She is also founder of the mentoring organization SheChef. Her recently released book is “Boards: Stylish Spreads for Casual Gatherings.” Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard Award–winning pastry chef and owner of the Cambridge bakery and cafe Flour. Billy Collins shares some of his poetry ahead of his June 16 appearance at 2Life Communities' annual gala. Collins was appointed U.S. Poet Laureate from 2001-2003, and New York State Poet Laureate from 2004-2006. His numerous collections include “Nine Horses: Poems, The Trouble with Poetry,” “Ballistics,” “Horoscopes for the Dead,” “Aimless Love” and “The Rain in Portugal.” Dan Shaughnessy tells anecdotes from his latest book about covering the Celtics during the Larry Bird era. Shaughnessy is a sports writer at the Boston Globe. His new book is “Wish It Lasted Forever: Life With The Larry Bird Celtics.” Christopher Kimball previews his latest cookbook “Vegetables,” sharing his favorite ways to bring vegetables to the center of the plate. Kimball co-founded America's Test Kitchen, and now runs Christopher Kimball's Milk Street in Boston. His latest cookbook is “Vegetables.” Rosa Brooks discusses her new book, “Tangled Up In Blue: Policing The American City,” and describes her experiences as a reserve police officer in Washington, D.C. Brooks was a Pentagon official in former President Barack Obama's administration and is currently a professor of law and policy at Georgetown Law. Dylan Thuras tells stories of strange food from around the world, including psychedelic honey, the anti-masterbatory origins of graham crackers and the great molasses flood in Boston in 1919. Thuras is the co-founder and creative director of Atlas Obscura, and the co-author of the New York Times bestseller “Atlas Obscura: An Explorer's Guide to the World's Hidden Wonders.” His latest book is “Gastro Obscura: A Food Adventurer's Guide,” co-authored with Cecily Wong. Susan Orlean previews her latest book about animals, including the history of the movie “Free Willy,” her relationship with turkeys and her Valentine's Day spent with a lion. Orlean is a staff writer for the New Yorker and an author. Her latest book is “On Animals.”

Today on Boston Public Radio we're on tape, bringing you some of our favorite conversations from recent years. Elle Simone Scott shares tips on how to make the perfect food board for hosting. Scott is Executive Editor and Inclusion Leader at America's Test Kitchen. She is also founder of the mentoring organization SheChef. Her recently released book is “Boards: Stylish Spreads for Casual Gatherings.” Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard Award–winning pastry chef and owner of the Cambridge bakery and cafe Flour. Billy Collins shares some of his poetry ahead of his June 16 appearance at 2Life Communities' annual gala. Collins was appointed U.S. Poet Laureate from 2001-2003, and New York State Poet Laureate from 2004-2006. His numerous collections include “Nine Horses: Poems, The Trouble with Poetry,” “Ballistics,” “Horoscopes for the Dead,” “Aimless Love” and “The Rain in Portugal.” Dan Shaughnessy tells anecdotes from his latest book about covering the Celtics during the Larry Bird era. Shaughnessy is a sports writer at the Boston Globe. His new book is “Wish It Lasted Forever: Life With The Larry Bird Celtics.” Christopher Kimball previews his latest cookbook “Vegetables,” sharing his favorite ways to bring vegetables to the center of the plate. Chris Kimball co-founded America's Test Kitchen, and now runs Christopher Kimball's Milk Street in Boston. His latest cookbook is “Vegetables.” Rosa Brooks discusses her new book, “Tangled Up In Blue: Policing The American City,” and described her experiences as a reserve police officer in Washington, D.C. Brooks is a former Pentagon official in the Obama administration and a professor of law and policy at Georgetown Law. Dylan Thuras tells stories of strange food from around the world, including psychedelic honey, the anti-masterbatory origins of graham crackers and the great molasses flood in Boston in 1919. Thuras is the co-founder and creative director of Atlas Obscura, and the co-author of the New York Times bestseller “Atlas Obscura: An Explorer's Guide to the World's Hidden Wonders.” His latest book is “Gastro Obscura: A Food Adventurer's Guide,” co-authored with Cecily Wong. Susan Orlean previews her latest book about animals, including the history of the movie “Free Willy,” her relationship with turkeys and her Valentine's Day spent with a lion. Orlean is a staff writer for the New Yorker, and an author; her latest book is “On Animals.”

Plus, we revisit a conversation with Chef Joanne Chang, owner of Flour bakeries, about her latest cookbook.

Today on Boston Public Radio: Art Caplan weighs in on Denmark getting rid of all COVID restrictions, desires for the U.S. to do the same, and ethical approaches to the metaverse following reports of sexual assault online. Caplan is director of the Division of Medical Ethics at the New York University School of Medicine. Then, we ask listeners their thoughts on whether the U.S. should follow the path of Denmark and ramp down COVID restrictions, or continue fighting the spread. Juliette Kayyem discusses the latest in the Jan. 6 committee news, tensions at the Russia-Ukraine border and a report into Miami's dangerous condo development history following Surfside. Kayyem is an analyst for CNN, former assistant secretary at the Department of Homeland Security and faculty chair of the homeland security program at Harvard University's Kennedy School of Government. Michelle Singletary prepares listeners for tax season, including tips on how to deal with income through Venmo and Paypal and a racially biased IRS facial recognition software, and her advice when it comes to financial infidelity. Singletary is a nationally syndicated columnist for The Washington Post, whose award-winning column “The Color of Money” provides insight into the world of personal finance. Dr. Julia Brody and Dr. Mary Beth Terry talk about their series, “Cancer and the Environment,” about the link between chemicals and cancer. Brody is the executive director and senior scientist at Silent Spring Institute, a scientific research organization dedicated to uncovering the environmental causes of breast cancer. Terry is a cancer epidemiologist at Columbia University Mailman School of Public Health and the Herbert Irving Comprehensive Cancer Center. Joanne Chang updates listeners on the challenging state of the restaurant industry amid Omicron and uneven federal aid, and shares her Lunar New Year traditions. Joanne Chang is a James Beard Award-Winning baker and owner of Flour Bakery, as well as the fantastic Myers + Chang with her husband Christopher Myers. We end the show by asking listeners whether they're early birds or night owls, and why people enjoy the early hours of the morning.

In the last episode of Boston Public Radio in 2021, we're bringing you some of our favorite chefs from recent months. Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard Award–winning pastry chef. Bren Smith shares different ways to eat kelp in his book “Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change.” Smith is a former commercial fisherman and executive director of the non-profit GreenWave, focused on regenerative farming in water ecosystems. Jacques Pépin and Shorey Wesen discuss cooking together as grandfather and granddaughter as part of their latest collaboration, the cookbook “A Grandfather's Lessons: In the Kitchen with Shorey.” Pépin is a chef, author and PBS contributor. Wesen is his granddaughter and cookbook collaborator. Dolores Huerta talks about why her work as a labor leader for farm workers' rights remains as relevant today as it was in the 1960s, and about coining the phrase “Sí, se puede.” Huerta is an activist and co-founder of the National Farmworkers Association alongside Cesar Chaves. Nathan Myhrvold dives into the world of bread baking with his latest cookbook, a 50 pound, six-volume series titled “Modernist Bread, The Art and Science.” Myhrvold is a Microsoft executive turned experimental chef and founder of The Cooking Lab. Marcus Samuelsson highlights Ethiopian, Swedish and other international cuisines in talking about his PBS show “No Passport Required.” Samuelsson is a global restaurateur, chef and TV host. Andrew Li and Irene Li share food and tips from their latest cookbook, which they wrote with their sister Margaret Li: “Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.” Andrew Li and Irene Li are co-founders of the restaurant Mei Mei, along with their sister Margaret Li. Christopher Kimball previews his latest Milk Street cookbook, “Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine.” Kimball is the founder of Milk Street, a food media company which produces Christopher Kimball's Milk Street Magazine. He's also the host of Milk Street Radio and Milk Street TV.

Today on Boston Public Radio we're on tape, bringing you some of our favorite conversations. Susan Orlean previews her latest book about animals, including the history of the movie “Free Willy,” her relationship with turkeys and her Valentine's Day spent with a lion. Orlean is a staff writer for the New Yorker, and an author; her latest book is “On Animals.” Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard award–winning pastry chef. Richard Blanco reads fall-themed poetry, including “Nothing Gold Can Stay” by Robert Frost, “The Blower of Leaves” by January Gill O'Neil, “November 2: Día de los muertos” by Alberto Ríos and “Autumn Begins in Martins Ferry, Ohio” by James Wright. Blanco is the fifth inaugural poet in U.S. history. His latest book, "How To Love A Country," deals with various socio-political issues that shadow America. Howard Mansfield previews his latest book, "Chasing Eden: A Book of Seekers," about communities throughout American history that sought freedom, happiness and utopia. Mansfield is an author who writes about history, architecture and preservation. Malcolm Gladwell discusses his new book, "Talking to Strangers: What We Should Know about the People We Don't Know." Gladwell is a New Yorker staff writer and host of the “Revisionist History” podcast. Sy Montgomery explains how songbirds find mates for life in other birds who literally sing their tune and discussed vampire bats who adopt vampire bat pups. Montgomery is a journalist, naturalist and BPR contributor. Her latest book is "Becoming A Good Creature." Arthur C. Brooks discusses the key to happiness, drawing from his social science work and latest podcast, “How to Build a Happy Life.” Brooks is the William Henry Bloomberg professor of the practice of public leadership at the Harvard Kennedy School, a professor of management practice at the Harvard Business School, the happiness correspondent at The Atlantic and host of the podcast series “How to Build a Happy Life.” Spencer Buell and Erica Walker talk about the rise of noise complaints in Boston, as well as what — and if — residents and politicians should do about it. Spencer Buell is a staff writer for Boston Magazine. Erica Walker is a noise researcher who founded Noise and the City. She is an assistant professor of epidemiology at Brown. Daniel Leader discusses his latest book, "Living Bread." Leader is a pioneer in the American baking world.

We take listener calls with writer and Boston Globe contributor Tom Keane and local acclaimed chefs Joanne Chang and Bridget Lancaster on stuffing recipes and tips.

Today on Boston Public Radio we're on tape, replaying some of our favorite conversations about food and cooking: Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard award winning pastry chef. Bren Smith shares different ways to eat kelp in his book “Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change.” Smith is a former commercial fisherman and executive director of the non-profit GreenWave, focused on regenerative farming in water ecosystems. Dolores Huerta talks about why her work as a labor leader for farm workers' rights remains as relevant today as it was in the 1960s, and about coining the phrase “Sí, se puede.” Huerta is an activist and co-founder of the National Farmworkers Association alongside Cesar Chaves. Andrew Li and Irene Li share food and tips from their latest cookbook, which they wrote with their sister Margaret Li: “Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.” Andrew Li and Irene Li are co-founders of the restaurant Mei Mei, along with their sister Margaret Li.

Boston Public Radio is on tape today, bringing you BPR's cookbook – conversations with some of our favorite chefs from over the years. Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard award winning pastry chef. Bren Smith shares different ways to eat kelp in his book “Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change.” Smith is a former commercial fisherman and executive director of the non-profit GreenWave, focused on regenerative farming in water ecosystems. Jacques Pépin and Shorey Wesen discuss cooking together as grandfather and granddaughter as part of their latest collaboration, the cookbook “A Grandfather's Lessons: In the Kitchen with Shorey.” Pépin is a chef, author and PBS contributor. Wesen is his granddaughter and cookbook collaborator. Dolores Huerta talks about why her work as a labor leader for farm workers' rights remains as relevant today as it was in the 1960s, and about coining the phrase “Sí, se puede.” Huerta is an activist and co-founder of the National Farmworkers Association alongside Cesar Chaves. Nathan Myhrvold dives into the world of bread baking with his latest cookbook, a 50 pound, six-volume series titled “Modernist Bread, The Art and Science.” Myhrvold is a Microsoft executive turned experimental chef and founder of The Cooking Lab. Marcus Samuelsson highlights Ethiopian, Swedish and other international cuisines in talking about his PBS show “No Passport Required.” Samuelsson is a global restaurateur, chef and TV host. Andrew Li and Irene Li share food and tips from their latest cookbook, which they wrote with their sister Margaret Li: “Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.” Andrew Li and Irene Li are co-founders of the restaurant Mei Mei, along with their sister Margaret Li. Christopher Kimball previews his latest Milk Street cookbook, “Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine.” Kimball is the founder of Milk Street, a food media company which produces Christopher Kimball's Milk Street Magazine. He's also the host of Milk Street Radio and Milk Street TV.

Happy Thursday!! It's time for a new Opportunity Knocks!!

Today on Boston Public Radio: Jonathan Gruber shares his thoughts on President Joe Biden’s tax plans. He also explains capital gains taxes. Gruber is the Ford Professor of Economics at MIT. He was instrumental in creating both the Massachusetts health-care reform and the Affordable Care Act, and his latest book is "Jump-Starting America How Breakthrough Science Can Revive Economic Growth and the American Dream." Next, we ask listeners whether they think Massachusetts should make vaccines mandatory. Juliette Kayyem explains why it’s rare for U.S. mass shooters to be charged with committing a hate crime or terrorist act. She also discusses gun legislation. Kayyem is an analyst for CNN, former assistant secretary at the Department of Homeland Security and faculty chair of the homeland security program at Harvard University’s Kennedy School of Government. Art Caplan weighs in on calls to make vaccines mandatory, and the potential of an international COVID-19 vaccination passport. He also shares his thoughts on Arkansas’ passage of a bill restricting access to gender-affirming medical care for transgender children. Caplan is the Drs. William F and Virginia Connolly Mitty Chair, and director of the Division of Medical Ethics at the NYU School of Medicine. Joanne Chang and Christopher Myers recap how their restaurants, Myers + Chang and the Flour Bakery and Café franchise, have weathered the pandemic over the past year. They also talk about the rise in anti-Asian racism, and how it’s impacting Asian restaurants. Chang and Myers are the duo behind the restaurant Myers + Chang and the Flour Bakery and Café franchise. Chang is a James Beard award-winning pastry chef and author. Her latest book is "Pastry Love." Myers has been in the fine dining business for years.  Sy Montgomery joins us for this month’s edition of The Afternoon Zoo, discussing new research on sea slugs’ responses to parasites and a viral video of a penguin being chased by orca whales. Montgomery is a journalist, naturalist and a BPR contributor. Her latest book is "Becoming A Good Creature."

On today’s episode I welcome my guest Chef Melissa Lee. Join our conversation as we discuss her experience of raising a son who has an autism diagnosis, and the health benefits of cooking with Asian ingredients.  Follow OurView on Social Media for more disability related content: Facebook, Instagram, Twitter, and YouTube  Visit our Website: https://linktr.ee/ourview4life   Melissa Lee is the founder and CEO (Chief Entertainment Officer) of Cooking Beautiufllee, a food and lifestyle brand that uses food as a medium to bring a community of cross-cultural food enthusiasts together to celebrate food, cultures and curiosities. Melissa has lived in Boston for a dozen years working alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa blends her Asian roots (as a food writer who grew up in Taiwan), her new home of New England, her world travels and love of food and culture to bring joy, and inspiration to food lovers and fun-seekers everywhere through virtual cooking lessons, happy hours and consultations, content, the Cookbook club, and more.    

Stacie and Mia try ginger tuile fortune cookies by Joanne Chang. Recipe: https://flourbakery.com/flourlove/ (week 9)

Today's show: Join us At the Counter for a dive deep interview with our award-winning guest Chef Joanne Chang, Flour Bakery + Café founder, plus stories about Peep on A Perch, Jennifer Garner's fake cooking show becoming real, rumors that the GBBO is full of sabotage, and a FRIENDS flavored ice cream! Full show notes: http://bit.ly/KneadtoKnow6Hot From The Oven:Let’s talk about The Rock's banana pancake recipe, Jennifer Garner possibly getting a REAL cooking show, a Friends flavored ice cream, and Women's History Month.Ask Gemma: This one you won't want to miss! Mia gets Gemma’s professional take on Peeps, working in the foodservice industry, and more.At The Counter Guest: Joanne Chang is incredible. She's a cookbook author, James Beard Award-winning chef, and the founder AND pastry chef of Flour Bakery + Café — a premiere baking destination here in the US. Find her on Instagram here: https://www.instagram.com/joannebchang/Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingFind the whole list of show notes, including links and sources, here: http://bit.ly/KneadtoKnow6We’d love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network’s Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT MIA BRABHAMMia Brabham is a writer, host, and digital personality with a love for people, hearty conversation, and anything hot from the oven. With over two million video views on her YouTube channel, a series of blogs that have reached hundreds, and a debut book that’s reached readers all over the world, she’s always looking to inspire and empower people to be themselves. When she’s not working or writing, Mia is probably gathering a group of friends for karaoke, planning her next day trip, or baking banana bread.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU joy every day through baking.The Knead to Know Podcast is our first new Bold Baking Network show where you can get the hottest buzz in baking every week. #baking #bakingpodcast

Referenced in this episode:Joanne Chang's Hot & Sour Soup (Food52)Hot & Sour Soup recipeGenius-Hunter Extra-Credit:In Massachusetts? Keep an eye out for Flour Bakery's upcoming pop-upsCheck out Joanne's Flour Week series on InstagramSpecial thanks to listeners Haris and Arati (@aratimenon) for your MOM stories!Have a genius recipe you'd like to start? Tell me about it at genius@food52.com.

Mining the Moon by Ian Woolf, Fireworks frenzy by Patrick Rubie, Fireworks discussion by Charles Willock, Ian Woolf, Joanne Chang, Lara Davis and Patrick Rubie, Gecko-inspired cleaning cloths by Celine Steinfeld Hosted and produced by Ian Woolf Support Diffusion by making a contribution Support Diffusion by buying through affiliate links Join Shopback for discounts all over the web - they pay me $5 AND YOU GET PAID $5! bitcoin: 1AEnJC8r9apyXb2N31P1ScYJZUhqkYWdU2 ether: 0x45d2cd591ff7865af248a09dc908aec261168395

In this first episode of Season 1, Sweet Treats, we chat with Joanne Chang, founder of Flour Bakery in Boston, MA. Joanne went from Harvard grad & consultant to renowned pastry chef, 5 time cookbook author, and sticky bun queen! As the recipient of the James Beard Award for Outstanding Baker, she now operates 9 Flour bakeries in Boston and Cambridge, in addition to sister restaurant Myers+Chang. Today we chat about her time at Harvard as the Chocolate chip cookie girl, the challenges and struggles of opening a new bakery, and what she’d do if she won the lottery. Thank you to Eion Rogers and Dide Olmez for your help on the team. This episode uses Royalty Free Music - (Music: www.bensound.com); photo of Joanne is by Kristin Teig.

Amanda Hesser believes that food is at the center of a life well-lived, and it is that belief that led her to co-found Food52 in 2009.  Food52 is a community-centered blog and eCommerce store that reaches more than 24 million people a month. But no platform builds itself, and in the case of Food52, this massive community of users was brought together through a set of unique engagement tactics that Amanda has iterated on and refined over the decade-plus that the company has been around. It’s a strategy that any company would envy, and one that she shares with us today.  On this episode of Up Next in Commerce, Amanda explains how she and her team were able to use high- and low-touch ways to get users involved, and why that engagement created a sense of buy-in that made Food52 scalable. As Amanda explains, engaged users don’t just help with content generation, they also provide valuable insights into consumer trends and have helped inform Food52’s latest offering, an exclusive product line that is helping further boost its revenue into the tens of millions. From tips on building a community, to dropshipping products, and launching a new product line, tune in to find out all of that and more. Main Takeaways:   Building A Community: The platforms that last are those that give users a sense of ownership in the community being created. Engagement is necessary to achieve that end, but not everyone wants to engage in the same way. That’s why it’s important to create high-touch and low-touch ways to get — and keep — people involved. Getting the Feedback You Need: Your customers are full of ideas on what’s working, what’s not, and what to try instead. But tapping into those ideas is easier said than done. To access that honest feedback, you need to meet your customers where they are. Generic product surveys often go ignored. Instead, hang out on social media, ask open-ended questions, and engage with your customers in an organic way. It’s Never Easy: Whether you are creating content or building a user base, there are no infallible methods to find success. You can’t be wedded to any one idea, platform, channel or content type. Try new things, explore new strategies, and don’t fall into the trap of becoming complacent just because one thing is working right now. For an in-depth look at this episode, check out the full transcript below. Quotes have been edited for clarity and length. --- Up Next in Commerce is brought to you by Salesforce Commerce Cloud. Respond quickly to changing customer needs with flexible Ecommerce connected to marketing, sales, and service. Deliver intelligent commerce experiences your customers can trust, across every channel. Together, we’re ready for what’s next in commerce. Learn more at salesforce.com/commerce --- Transcript: Stephanie: Welcome back to another episode of Up Next in Commerce, this is your host, Stephanie Postles, co-founder of Mission.org. Today on the show, we have Amanda Hesser, the co-founder and CEO of Food52. Stephanie: Amanda, welcome! Amanda: Thank you so much for having me, hello. Stephanie: So, I was just looking through the Food52 website, and it's absolutely beautiful. I love everything about it, the theme, the concept, I mean, the design, really, really beautiful. Tell me a little bit about how you came upon starting it. What made you want to found that? Amanda: Sure. Well, my co-founder Merill Stubbs and I co-founded it together, and we did so because we were both journalists and editors and trained cooks, so we were professionals in the field, but we were professionals because it was a passion of ours. We love food, we love home, we love cooking and traveling and eating, and we just felt that a couple things were happening. One was just that food was really shifting from being this niche topic in our culture to something that was just much more ingrained in Americans' identities and lifestyles, frankly. Amanda: And there was this real sea change happening in the industry and that was really exciting to us, as people who care about food. But we also felt like as a result, what we were being served with as consumers, meaning the content that we had available to us, the products, the conversation, interaction, the community was lacking and really wasn't keeping up with the evolution of its place in our culture, and we felt like there was an opportunity to serve people better to create a very different kind of company than had existed before, one that was much more a 360-degree and also selfishly, we wanted to create this world and this hub for ourselves. You know? We felt a lot of great companies are born out of an unsatisfying consumer experience, and I think that definitely was a piece of what drove us to create Food52. Stephanie: That's awesome. So, how long has it been around? Amanda: So, we launched Food52 in September of 2009, so we are 11 years old, which is both I think on one hand, is an incredible accomplishment and is also... It is not a surprise to us that it has taken us sort of this amount of time to get where we are, because we understood going in that when you're building a brand, when you're really trying to create an emotional connection with your readers and your followers, that it takes time. It's not something you can do overnight. On the other hand, being a startup and being 11 years old, I think once you pass the three-year mark, you start entering dinosaur-hood. Stephanie: Yeah, everyone else that you started with is gone. You're like, "Oh, it's just me left." Amanda: Yeah, there is a survival feeling, which is nice. But also that it's an industry and world that is always looking for the next. So, if you've made it beyond three years, you're no longer the news. But it's actually I think in many ways, in terms of running the company, it's been so great to... Actually, I think once we hit kind of eight years, where we're really not only just more of an established company, but able to really broaden what we were covering as a media company, really ambitiously pursue our commerce business. Amanda: The business just became much more interesting, and it's a complex business, so it's not something that you can... We started focused on content because we understand the power of content to build that relationship. And also to really build brand identity and that was to us, the most important thing that we could do in the beginning. And then we methodically kind of added, layered on all the things that we do now. And I think that even if you were starting today, that is the way to do it, because you couldn't... A, you couldn't get funding to do all the things that we do now. But also, we wouldn't want to, because it's sort of... You really need to build that relationship and you can't just kind of [inaudible] press the consumer with like, books and a site and recipes and content across cooking and home, and a presence on all the social channels. There's a lot of stuff that we do that I think had to sort of slowly evolve. Stephanie: So, yeah. I want to kind of dive into the evolution of your brand, because I think I recently read that you guys reach 24 million people month, is that right? Amanda: Yes, mm-hmm (affirmative). Yeah. Stephanie: That's amazing. So, I want to kind of hear how did you all start out, and then where are you now? Amanda: Sure. So, as I mentioned earlier, we started by focusing on content, and we started very much in the kitchen. Because we felt that is the core of our premise, which is that we see food at the center of a well-lived life. And we serve people who believe in that. We felt like the kitchen and cooking was always going to be kind of our core strength, and so when we began, the vast majority of our content was focused on cooking. We did recipe contests, and we did that because it was a way to test a content model that we felt like was underused online. Which was there was lots of user-generated content, but it wasn't done in a way that really served other readers well and really celebrated the content creators. We wanted to become this platform for them, and what we provided was in some ways, you could look at it as production services, right? People could contribute their recipes, and then we would photograph, then we would test them, and then we would distribute them across a bigger platform, our platform. Amanda: And that was the way that we built community and we created lots of ways for people to get involved. So, it wasn't just for the people who were creating recipes, it was also for people who if you wanted to become a recipe tester, you could do that, or if you wanted to vote on the recipe contest. We created lots of different kind of high-touch and low-touch ways for people to have meaningful engagement and involvement in the curation of the content, and that was something that really hadn't been done well before, and we felt like it was a way to not only build community, but also create a scalable model and send the message that this is a community-driven company that cares a lot about high-quality content, and we can build this together. And we can start with recipes, and then we can build out from there. Amanda: And what we did do was through our recipe contests, we were able to identify really great home cooks who maybe they had a blog, maybe they didn't, but they didn't have a platform that was sizeable. And we were able to provide that for them, and we got them to then write articles for us, and some have done cookbooks for us and many of them have gone on to do their own cookbooks. And I think that building that sort of trust and that relationship in the early days with our community is what has allowed us to get to where we are now, which is a much bigger site, and we still have recipe contests, but fewer of them. But we have other ways for people to be really deeply involved in what we do. And so, for instance, I'll just give you kind of a smattering of examples. Amanda: We have a hotline and on our hotline, anyone can ask any cooking or home or food question, and it gets answered by the community and answers can get voted up or down in a kind of stack overflow fashion. And so that's a community resource. We do our own kind of set of social contests on Instagram. That's really how we built our Instagram community and following was through creating a hashtag called #F52Brands, where we named themes and then people would tag us with photographs relevant to that theme, and then we would repost our favorites. And so, people posted, tagged us, let their friends know, and that's how we built our following which is at 2.8 million. We have a product line called Five Two, and we have a drop ship shop where we sell hundreds of products, really thousands of SKUs at this point, and those are products that are produced by other vendors, that we drop ship through our site and our platform. Amanda: But we wanted to create our own line of products once we had gotten our sea legs in commerce. And so, when we went to do that, it made total sense for us to actually call on our community for their input on the products, and not just in a shallow way, but a really kind of deep and extensive way. We had the data on what people were shopping for, what was selling well on our site, what materials. But we really wanted to hear... and our first product, just to give you a specific example, our first product was a cutting board. Amanda: Now we already sold a lot of cutting boards, so we knew what materials sold, what price point sold, what sizes sold. But we really wanted to just go to our community and say, "What do you want?" In your ideal cutting board, what does it look like? What is it made of? What do you use it for? What features do you want? And we did a survey that was 11 questions, which goes against all rules of surveys, too long. And more than 10,000 people answered, and in great detail what they wanted. And so, we created a product that reflected their feedback, and that's how that has formed the DNA of that whole product line, is using the input of our community to create better cooking and home products than we could have otherwise come up with ourselves. Stephanie: That's amazing. Such a good evolution of the business. How are you encouraging your community to fill out those surveys or want to engage? I mean, I'm sure there's your power users who are like, "Anything Amanda does or puts out or the brand puts out, we're ready to help." But then for newer people, I'm sure there's a little bit more maybe convincing, so how do you strike that balance to get people to help decide on the product decisions or what's next? Amanda: Yeah. I mean, I think there's a couple of different ways that we do it. One is as we saw that there was great interest in having a say in the products we created, we decided to create what we call the Five Two Design Team, and it's essentially a communication channel for that group who wants to have all the latest news on what products we're thinking about, what surveys are coming up, what products are launching. They get a sneak peek. They help us test those products, we'll send them prototypes. And so, people could sign up for that. So, that's one way that people could kind of engage at whatever level they're interested in, but of course, that also attracts people who tend to want to be more engaged. The cutting board survey I think is maybe a bit of an outlier in that it's probably one of the more extensive surveys we've done. Amanda: What we tend to do is kind of lighter touch things on social. So, we'll go on Instagram and we'll ask three to five questions on an Instagram story. And you can vote right there on the story, so we give you the choices and just press a button and let us know, and then we do like to make sure that we give open-ended, sort of open field questions so that people who are extra passionate or who have detailed information they want to share, they have that opportunity. But they can do it in a medium that's right in front of them. For instance, if they're on Instagram already, we want them to be able to do it right there, not have to flick over to our site and fill something out. Amanda: And I think this is not just with our product line, I think this is with everything we do, is meet people where they are and serve them well where they are. And so, that's really the way we think about it, and we also try to frankly, just make it fun. So, it's not just these surveys to feel like we're giving a homework assignment. We want them to be presented in a fun way, and it should be entertaining, but it also should be substantive. Stephanie: Yep, I love that. So, you're getting a bunch of data from these surveys and from the community. Are there any tools or tech or are you using AI or ML or anything to kind of sort through all this data to help make decisions, whether it's for new products, or a new direction that the community wants or anything? Amanda: I would love to say yes. The answer is no. I mean, we have just found honestly that the best way to... We've created for some of the survey answers, our team will create pivot tables so they can kind of group things together. But frankly, the best ideas have come from just reading through people's answers. I think we've gotten better at structuring the questions we're asking, so that many of them can be answered through multiple choice and therefore, you have very straight up data. But the best product features, they come from those open field questions, and we want to make sure that there's space for that and that we are reading through them. And we also have a group, it's kind of VIP shoppers, called Club Sandwich. Stephanie: I like that name. Amanda: And we reach out to them and we ask them for feedback, and actually, I guess with Five Two, we do this too. And sometimes, we'll just send notes to the group and we'll say to the Five Two Design Team, "Hey, we'd love to hear your thoughts on X, Y, and Z, or if you have any product ideas, let us know." And we always say, "We read every email." And it's true. We just, we do. I mean, maybe there will be a point at which we can't do that, but we're a pretty sizable business, and I think that we created the community because we wanted people to feel like they could connect with each other. Amanda: Food is inherently social, and we wanted to create ways online that you could really feel connected to one another, but likewise, I think it's really important for our team to feel connected to our community and to what we're doing and their thoughts on what we're doing. I think when you create more of a wall, that's when you start having... That's when you can have real challenges in your comment section, and you can attract trolls. Our presence and engagement is I think just as important in terms of allowing people to feel like it's not just that they're connecting with each other, but that this hub through which they are connecting with other people has a sense of place and of people. Stephanie: Yep, yeah. That's great. I think a good reminder too about crafting survey responses in a thoughtful way, so then you can actually curate the data easily, but then also leaving the long-form answers. Stephanie: So, one thing I saw was a mention of the film Julie & Julia, and I wanted to hear about that and some opportunities that have come up while building Food52. Amanda: Sure. Well, that particular opportunity came up based on a story I wrote in the New York Times when I worked there. It was actually the sort of dawn of food blogs, and this blogger Julie wrote a very funny blog, which believe it or not, had no food photos because blogs didn't even have photos back then- Stephanie: That's great. Amanda: ... about cooking every recipe and mastering the art of French cooking. And she had an amazing writing voice, very funny. So, I wrote this story about her and it got a lot of attention, and then eventually, Nora Ephron wrote the screenplay for Julie & Julia, where she kind of took Julie's blog and then also juxtaposed it against this memoir or... I guess, yeah. It was a memoir of Julia Childs' time in France. And then created the movie script out of that. So, yeah. So, I ended up playing the part of myself interviewing Julie in her Long Island City apartment, just like I did in real life. And then that sort of story coming out, and having a big impact on her career. Stephanie: That's so fun. That sounds like just a very fun and cool experience to have now. Amanda: Yeah, yeah. I always joke that I had the perfect Hollywood career. I auditioned, which I did actually have to audition for the part for myself. Stephanie: That's great. Amanda: And got the part, it was... Meryl Streep was in the movie. The movie was a success, and now I'm out. I don't ever have to try again. I was like, "I'm good." Amanda: But yeah, it was a fun dip into a very different world. Stephanie: That's really cool. So to shift over into your guys' product line, Five Two, I wanted to hear a little bit about when you knew it was the right time to launch your own products instead of sourcing them from other vendors. Amanda: We launched commerce in 2013, and we didn't launch Five Two until 2018. So, I would say that we took our time getting experience in the commerce space, and I say that but with a caveat, which is that commerce, and I would say especially... Well actually, retail and ecommerce have gone through such immense changes and shifts in the past decade that everyone's learning all the time, even if we've been in the business forever. When we started our drop ship business, there were so many companies who just didn't drop ship. Amanda: So there were great products out in the world that we couldn't sell because the companies were not willing to do a drop ship model. They wanted only to sell inventory, which we understand, but we were betting on the fact that the world would shift and the industry would shift, and our bet has paid off. But it did take time to really build up a strong assortment of products in our category to build relationships. I think that was sort of the big [inaudible] of learning for us, was that commerce is very much about relationships, and it's not just about people wanting to sell their products, but they want to sell them through outlets that they get along with, where you really are partnering with each other. Amanda: That takes time to evolve. So, I think the first couple of years was very much about relationship-building, really understanding logistics. We built our own commerce platform. We don't use Shopify. We didn't do Magento or any of those things. We built it from scratch because the nature of our commerce business is very different. It functions differently than the sort of larger platforms allow for. Stephanie: Yeah, there's a lot going on there. Drop shipping, your own product, blogs, community. A ton. Amanda: Yeah. Yeah. So, we had our hands full with things that we needed to both learn but also refine. We built this platform. It did what it was supposed to, but for the kind of commerce business we are today, it was simplistic, so we've had to over the years continue to develop the platform itself, improve our checkout, improve basically kind of every aspect of it too, kind of reflect the kind of business we are now. Amanda: Anyway, so the first couple of years we knew was going to be learning and then also, the other thing that we learned was what people trust us for and what do they look to us for, and what do they want to be buying from us? Once we felt like we had a real handle on that, then it was a matter of... I think everyone from probably day one wanted to create our own product line. But deciding when we're ready I think ultimately just took us saying, "We're going to do it this year," and that was 2018. You know? It was just pulling the trigger, because everyone's busy, right? In an organization like ours. And so, it's not that people don't want to take on something new and big like this, but they know that if we do, they're going to have to re-organize all their work streams and really devote new time to this. Amanda: And so, it was a matter of finally just kind of biting the bullet and saying, "We're doing it, and we're going to aim for a fall launch," and then working backwards from there therefore, to see how to make it happen. And I think similarly, our growth into retail will be a similar thing. Are you ever ready for retail? I don't know. It felt last year to us like a good time, and we'd started exploring it very seriously, and then COVID hit and so we just hit pause, but we're thinking about it again for next year. Obviously, post-COVID, knock on wood that it will be post-COVID, it may look quite different. But I think it's something that we are committed to pursuing and better understanding and figuring out what makes sense for us. Stephanie: Yep, that makes sense. So, you were just mentioning COVID and I want to hear a little bit about how has that shifted your business? Because a lot of people are home now. I'm sure maybe you have a lot more orders as well, because people are wanting to cook and trying new recipes, where maybe they didn't have time before. But what does that look like for you all now? What have you seen behind the scenes? Amanda: Yeah. It's been a tremendous year for us in terms of our audience growth and our revenue growth. Obviously not something that anyone would have wished to have spawned that growth, but it is what it is. I think what we've come away from this having learned was a couple of things. One is just it's been a real validation of what we do. I think we in our hearts have from the very beginning understood that food and home are such incredible and vital parts of one's life, and that they are worth investing time and thought into, and that's really what we've been pushing as a brand since day one. We were building this company knowing that there was kind of a growing understanding of that. I think COVID really just rapidly accelerated people's understanding, I think across our entire culture. Right? Stephanie: Mm-hmm (affirmative), yep. Amanda: Because I think suddenly people saw that having a place where you feel safe and comfortable and being able to feed yourself and your family and loved ones is just so important, and so it's been great to be a company where we feel like we can serve people in a positive fashion during a time that's really stressful, and that... and I think that we're able to see now what specifically people are interested in. We've been able to adapt with our product lines. For instance, there's a textile company that we've worked with for many years, and their main products, there was less demand for. Amanda: But they were able to make masks, and so we sold masks. We've sold tens of thousands of masks. And not just through them, but through some other vendors who also had the capabilities to make them. There are categories that have shot up that were previously doing fine, but now have become really significant. For instance, hand soap, hand sanitizer, things like that. And then obviously, our sort of traditional kitchenware and kitchen gear sales have really gone... have wildly increased because yes, more people are cooking and they're home. And they're realizing, "Oh, my saute pan isn't in such good shape, or I actually need a different size," and ideally, we're helping them out with that. Amanda: But then I also think just from a maybe more unexpected internal team benefit that we have seen is that we had some people who were working remote previously, but we had offices... We have offices on 26th Street in New York City, and that's where sort of the vast majority of our team worked. And when we had to shut down, we had to shut down our photo studios, our video studios, our test kitchen, we were really faced with a big challenge of how do we produce content without all of that support? Sometimes, not having everything really inspires creativity and I actually think that what we've learned is that we can do a ton with very little and also that people respond to it in a different way. Amanda: We're sort of known for our visual aesthetic, our photography, and kind of the sort of beauty of what we do. And that's great. I think we also pride ourselves with being accessible and relatable, and I think while we were achieving that, I think we've learned from COVID that we have so much more potential if we're actually shooting in real people's homes, not just in our pretty studio. But if we're showing kind of real life, it makes people feel much more at ease and also more open to the content and feel like they can be a part of that. And so, that's been really eye-opening and exciting, because I think for having... Our content team is 30 plus people. And having that many kind of creative minds together, I think has been really inspiring for all of us to just think differently about what we do and what we can do. Stephanie: Yeah, I've heard of quite a few brands saying the same thing of, "We maybe never would have tried this model before, because maybe we thought the way we were doing it was what everyone expected and wanted," and it's been in some ways a good shake-up to be able to see kind of, "Oh, this is actually not only just working, but it's also maybe something to keep for the long term." Amanda: Yeah. And in fact, it's a very common comment on our Instagram TV videos, is "Please don't go back to doing these videos in your office." Stephanie: Oh, wow. So are you guys going to stick with that? And/or are you going to do a mix going forward, once you can re-enter the office? Amanda: Yeah. We are. So, one piece of our office we have reopened is our photo studios, and primarily for things like our product shots in our shop. [inaudible] in a setting. We have not gone back to doing kind of our food videos and things like that. Stephanie: So I wanted to quickly talk through user acquisitions? So, I know you've talked quite a bit about Instagram, and I wanted to hear how you find new users, and what platforms are working for you or what strategies outside of the contests and Instagram stories, what else are you guys experimenting with and seeing success in? Amanda: Yeah. There's no silver bullet, and that's good. I remember the early days when everyone was just relying so heavily on Facebook to grow their traffic, and that was when social sites were really fine with referring back to sites. And I remember that we were uncomfortable with that then, and we didn't... It felt sort of too easy, right? That's one thing that I think people who have been in content for a while, it's never easy and that's okay, and that's what makes it interesting, right? Because you have to constantly be nimble and experiment and keep evolving. Amanda: And so, I think that's been really key, is not getting too wedded to any one thing that's working and seeing it as not just... that that's not a lack of efficiency, it's actually an opportunity to make sure that you're reaching people across lots of different channels. So, there are a couple of different ways we do it. One is sort of channel-specific, right? This year, we launched TikTok. We're still just early days there starting to experiment. We got into Reels, we really expanded our IGTV. We're starting to really invest more time and understanding where we should... how we can add value to Pinterest, right? And create an experience that people will be interested in. So, I think that constantly sort of making sure that you're experimenting, trying new things, and then adjusting across different channels. We just launched a podcast this week. Stephanie: Oh, nice. Congrats. [crosstalk] What's it called? Amanda: Oh, thank you. So, it's called The Genius Recipe Tapes. And it's based on Jamie's Recipes, which is our most popular column. And these are recipes that... It might be a recipe for something like meatloaf, but there's something about that meatloaf recipe that has a particular technique or an unexpected ingredient that really changes the way you cook meatloaf forever. So, it's these recipes that really are stand-outs, and a celebration of the people who have come up with them. And so- Stephanie: That's cool. Amanda: ... Genius Recipe Tapes grew out of the videos that we do where Kristin, who writes Genius Recipes, she invites the creator of the recipe onto the video to talk about how they came up with it, and just talk about their life and cooking. And there was so much good material that we realized that we could create a podcast out of it. So, that's our first podcast. We have one called Burnt Toast, which is on hiatus right now. But this is the first in a push towards building a podcast network. Amanda: So kind of expanding across channels is one way, but the other is expanding across the landscape of contributors who we work with and just really broadening it, so that we are working with people in lots of different voices, lots of different perspectives, and also lots of different expertise, so that we can go deeper on topics like bread or spirits, but we also can bring people who just have a really sort of unique perspective on cooking or home and who will have their own followings, and who we can kind of fold into our world a bit and broaden our audience by reaching theirs, and vice versa, help them build their own following by having them be on our platform. Stephanie: Yeah. Yeah, I love that. So, I want to hear a little bit about your podcast strategy, of course, that's top of mind for us. I mean, we have a lot of brands coming to us, asking to help them build a podcast or think through that, and I'd love to hear your idea around what does success look like when you're thinking about building out these podcasts, and what should maybe other ecommerce leaders think about when they're thinking, "Oh, I want to build a podcast for my brand?" How are you guys approaching that? Amanda: Well, the way we approached it was we looked at the landscape of what kinds of podcasts were in our space. And obviously, we had some sense of that based on our existing podcast, and feeling like there were... Are there unexplored topics or voices that weren't kind of getting out there, or even just concepts? Previously, we had this one podcast, and we were kind of reliant on it to kind of do everything, so to speak, in our podcast footprint. And I think that what we realized is that in topics like cooking and home, there's a lot to cover, and there are a lot of specialized interests. Amanda: And we felt like if we could create a suite of shows and we could create some in-house, but we could also again act as the sort of platform for creators by partnering with them to create shows that they would like to do but maybe wouldn't have the full source of... Oh, sorry, to give the full resources to do themselves, then we could build on this idea of a suite of podcasts that are around related topics. And then do a lot of cross-promotion between them, and then ideally monetize them collectively, as opposed to trying to just build up one show. Stephanie: Mm-hmm (affirmative). Yeah, I love that. Cool, so we don't have much time left, and I want to hop into a lightning round which is where I ask you a question and you have a minute or less to answer. Stephanie: All right, so lightning round brought to you by our friends at Salesforce Commerce Cloud. I'm going to throw a question your way, be ready. I'm actually starting with three different ones this time that I haven't asked before, but I think it'll be interesting to hear your answers to this. So, these three questions are going to be called Lessons Learned or Hiccups, and it's the first thing that comes to your mind when I ask this question of something you learned or wouldn't do again, or would tell a new founder like, "Oh, make sure you avoid this when starting this." So the first lesson learned is around drop shipping. What's a good lesson there, or what's a hiccup you made early on where you're like, "Make sure you don't repeat this?" Amanda: We launched in August, and for November, we decided to sell frozen turkeys, heritage turkeys. So it was a fresh ingredient, that can spoil if not shipped properly in an efficient fashion. And we sold 80 turkeys that year, which we felt like was a pretty big amount given that we had just launched. And 79 of them got to the homes on time, happily, everyone had their Thanksgiving- Stephanie: That's good. Amanda: ... ready to go. But you don't want to not get somebody's turkey to them for Thanksgiving. So that one person's turkey took five of us to track down and then replace and then send an apology gift basket. It took us two days. And so, the person got their turkey for Thanksgiving, but we came away knowing that we were not ready, sort of from a supply chain logistics perspective to be handling fresh foods. So, we stuck to our dry goods. Stephanie: Oh my gosh, that's a great story. I mean, the customer might not like this, but having a good social story about that of like, "Where in the world is Sharon's turkey?" And trying to figure out where it went. Amanda: Well, there's a UPS truck broken down on the side of the road in Florida, and I guess another truck came up and was like, all the packages were shipped over, but the turkey did not make it- Stephanie: Oh no! Amanda: ... in the transfer. And so, somewhere in Florida was that turkey, and pretty close to its final destination, but it just never made it there. But anyway, we learned all sorts about sourcing turkeys, finding delivery companies in Florida, and it's always... Yes, it was a race and every little triumph of figuring out one piece of the logistics was fun. But it was not the most relaxing Thanksgiving for us. Stephanie: Oh my gosh. Well, that's a pretty good lesson when it comes to drop shipping. One, be careful if you're around holidays. I like that, because a customer might actually get upset, and then yeah, the perishable thing is tricky. That's a good one. All right, the next lesson learned is around creating a new product line. What would you advise people against trying or any hiccups you had early on with that? Amanda: Well, I think the hiccup we've had with new products that we've developed is frankly, just not building production delays into our timelines. And it's hard to estimate, right? But I think when you're new and trying to get a product line launched, those launch dates have such importance, and if you can't stick to them, or you... If you can't stick to them, yeah, it causes a lot of high blood pressure. So, yeah. I think that mapping out realistically and not... and making sure that you're building in as many buffers as possible. It is best. What one of the things that we did to kind of get around this was what we did was pre-sales. Sometimes if a product was not going to be able to be released on the date that we thought, we would do a pre-sale for it, being clear about when the actual delivery date was. But it allowed us to kind of soft launch a product and let our community know about it without having a long delay between product launches. Stephanie: Mm-hmm (affirmative). Yeah, that's a good answer. All right, easier questions up next. What is a favorite recipe you're trying out right now? Amanda: Hmm. Well, let me see here. What am I going to be trying in the near future? Oh. So, Joanne Chang who has Flor Bakery in Boston is known for her egg sandwich, and it's a baked... She bakes the eggs in a water bath, and they're just so light and fluffy, they're one of the most popular... It's a really popular recipe on our site. And I've eaten them, but I haven't made them. I'm going to just follow her recipe sometime this weekend. And I like the idea of not having to fry an egg last minute before making an egg sandwich. I like the idea of it sort of getting cooked in this very sort of slow, controlled environment so you can have a great breakfast sandwich without adding stress to your morning. Stephanie: Yeah, oh, that sounds interesting. I've never heard of baking an egg in a water bath before. I've heard of poached eggs, but never baking it. So, I will have to also find that recipe. We need to get the link to that so our listeners can try it out as well. Amanda: Great. Stephanie: All right, and the last question, slightly harder. What one thing will have the biggest impact on ecommerce in the next year? Amanda: I mean, I think it's what we're seeing now. COVID has just accelerated this industry shift, where larger, more traditional retail companies were being squeezed by ecommerce and the retail landscape was shifting. Obviously, we've seen a lot of bankruptcy since COVID hit. So, it kind of sped up the process a bit. And I think that ecommerce, most ecommerce companies have benefited from people being home more and people not wanting to go out to stores. I do think that mindset of ordering online, while obviously it was well underway before COVID, I think is going to be more firmly part of the way people shop than maybe they had previously. So, I do think ecommerce is poised to have a great benefit. And I think for companies like ours, the big challenge is, if they've had this influx of new customers is, "Okay, now how do you keep them and how do you keep serving them well beyond this extraordinary and unusual time?" Stephanie: Yep, yeah. That's a great answer. Well, Amanda, this has been such a fun interview. I'm a little bit hungry now after hearing about that baked egg. But where can people find out more about you and Food52? Amanda: Oh. Well, on Food52.com and on our social channels, which are @Food52 and @Home52. And we also have a bunch of cookbooks, I hope you will check us out. Stephanie: Cool, thanks so much for joining.

Recipient of the James Beard Foundation award for Outstanding Baker, Joanne Chang is the co-owner of both Flour Bakery & Cafe and Meyers + Chang in Boston, MA. In this episode, she opens up about the challenges she's facing during the pandemic, dealing with grief, and how she decided to reopen to keep her business alive. In an industry that thrives and survives on volume, Joanne shares what she's personally invested time in to continue making great food in a safe environment, and how social media has played a critical role in sharing a behind-the-scenes look with her customers.Links to learn more about Joanne Chang:Flour Bakery & CafeMyers+ChangMy Life in the Age of COVID: Award-Winning Boston Restaurateur Joanne ChangEmail: joanne@flourbakery.comFlour Instagram: @flourbakeryandcafeFlour Twitter: @flourbakerycafeFlour Facebook: @flourbakerycafeFollow us:twitter.com/wistiaSubscribe:wistia.com/series/talking-too-loud

Today on Boston Public Radio: We opened lines to talk with callers about the sexual assault allegation against former Vice President Joe Biden. Tech writer Andy Ihnatko discussed the latest news around coronavirus tracing software from Apple and Google, and how social media companies are handling pandemic misinformation. Beat the Press host Emily Rooney gave her take on Joe Biden’s response to the sexual assault allegation against him, and read a coronavirus-themed list of fixations and fulminations. Media maven Sue O’Connell discussed the sexual assault allegation against Joe Biden, and the Trump administration’s proposed rollbacks on protections for trans people in U.S hospitals. Husband and wife duo Joanne Chang and Christopher Meyers, of the restaurant Meyers + Chang, talked about how their businesses are doing amid the pandemic, and give their take on the future for Boston's restauranteurs. We opened lines to ask listeners why you think Massachusetts is struggling to lower its cases of COVID-19. We aired live audio from Gov. Charlie Baker’s Friday press conference.

Brian and Kyle Grace bring on Joanne Chang of Boston’s Flour bakery to talk about how we can support our local bakeries during this time of uncertainty. In addition, Joanne and Brian have words of inspiration for all of those housebound right now. And for baking ideas, you’ll find no short supply, from great pantry substitutions to recipes that make the most of what you have on hand. Because while you’re at home, you might as well be baking!A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products. Recipes mentioned in this episode:Dried Herb CiabattaBanana Bread BonanzaSpecial links from this episode:Pastry Love Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Joanne on Instagram: @joannebchangFollow Brian on Instagram: @brianharthoffman

Whether you want to learn how to bake a better brioche, or build a successful business, you're going to want to grab a pen to take notes while you tune in. The baker/restaurant-owner/author shares how she went from a consulting gig as a recent Harvard grad, to scrappily figuring out her first Flour, to running 8 bakeries and 1 restaurant, while writing best-selling cookbooks, and creating a work culture where no one wants to leave.      Weeknight dinner stress is cancelled! Catherine's company, not just co., helps you get a healthy, delicious meal done fast with their modern pantry staples, plus easy recipes for you on those evenings you aren't hitting the Boston restaurant scene. Use code TFL20 to receive 20% off your order.       Thank you to our season two sponsors, Winestyr and Image Unlimited Communications. 

Today on Boston Public Radio: “Beat the Press” host Emily Rooney discussed rising support for Michael Bloomberg’s 2020 presidential campaign, and read us her weekly list of fixations and fulminations. Boston Globe columnist Alex Beam discussed George Washington’s campaign to bring Spanish Mules to the U.S., and a debate over the architectural future of Washington, D.C. “Under the Radar” host Callie Crossley discussed the candidacy of Michael Bloomberg, and her Valentine’s Day letter to Rep. John Lewis. Attorney General Maura Healey stopped by theWGBH library studio for our monthly “Ask the AG” series. Husband and wife duo Joanne Chang and Christopher Meyers, of the restaurant Meyers + Chang, joined us for our 7th annual Valentines Day news quiz.

Love is in the air. Pastry love, that is. *Pastry Love* is the latest volume by Joanne Chang—James Beard Award-winning pastry chef, restaurateur, author—but it's also the motivating philosophy behind the success of her string of Flour Bakery + Cafés. “The idea of pastry love is really to try to entice people when they come into the bakery to order one of everything because we know that if you eat our pastries, you'll be happy.” In the latest episode of *The Resonance Test,* Buck Sleeper, who leads our Restaurants and Retail Vertical, talks with Chang about pastry love: how it motivates both employees and customers, how it fits between two covers, and how she brought it, reluctantly, into the digital age. This a conversation about the evolution of a business and Chang's iterative, intelligent spirit. It's also a very personal edition of the podcast. As our Boston studio is just a few floors above the Seaport's Flour Bakery + Cafe, many of us are regular beneficiaries of said pastry love. Dig in!

Joanne Chang is a shining light on the North American baking firmament. Owner of the hugely successful Flour Bakery in Boston, Joanne is also the author of several beloved cookbooks. In this episode, Mark and Joanne discuss how she made the leap into baking and built up a mini-empire of bakeries around Boston. Expanding beyond a single shop requires a change of focus and Joanne now plays a significantly different role than the early days. And she still has time to write books like Pastry Love! Helpful Links: Flour Bakery Website @flourbakeryandcafe on Instagram @joannebchang on Instagram Joanne's latest book: Pastry Love on Amazon Support the Show Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin  

With a degree from Harvard University in Mathematics, Joanne Chang entered the workforce as a consultant, but another interest kept creeping into her mind and life. And so, she made a change and took a taste of the sweet life - literally. This award-winning baker and entrepreneur is now the owner of Flour Bakery & Cafe, boasting seven locations in Boston and Cambridge, MA. Listen in for an inspiring story of the pursuit of passion and, if you find yourself in Boston, chances are you aren't far from edible happiness at a Flour Bakery & Cafe. #liveyourbestlife @flourbakeryandcafe If you have a guest idea, or want to learn more about Brunner Communications, contact Liz at info@LizBrunner.com.

With a degree from Harvard University in Mathematics, Joanne Chang entered the workforce as a consultant, but another interest kept creeping into her mind and life. And so, she made a change and took a taste of the sweet life - literally. This award-winning baker and entrepreneur is now the owner of Flour Bakery & Cafe, boasting seven locations in Boston and Cambridge, MA. Listen in for an inspiring story of the pursuit of passion and, if you find yourself in Boston, chances are you aren’t far from edible happiness at a Flour Bakery & Cafe. #liveyourbestlife @flourbakeryandcafe If you have a guest idea, or want to learn more about Brunner Communications, contact Liz at info@LizBrunner.com.

“Hi everyone, I'm Liz Brunner… and I'm excited to announce the launch of my new podcast Live Your Best Life with Liz Brunner where I am talking with people who have recreated their next chapters by taking all of their life experiences…the good and the bad, their failures and successes and using them to become the best versions of themselves in order to live their best life. People like Robin Roberts of Good Morning America, a true role model. From sports reporter to cancer survivor to award winning broadcaster. Mark Romero, a self-proclaimed Reformed CEO who is now using his guitar music to help people transform their lives.  And a woman who went from the strawberry fields in Oregon to entrepreneur running a mutli-million-dollar international home furnishings company…Plus, Boston's own Joanne Chang, a mathematician by education to a hugely successful chef and restauranteur who owns Flour Bakery and Cafes. And there are many more recreation stories to share with you. I hope you will tune in to my podcast, Live Your Best Life with Liz Brunner, coming your way on February 11th.

Today on Boston Public Radio: WGBH's Adam Reilly and Experience magazine Editor in Chief Joanna Weiss discussed the latest news around President Trump’s impeachment, as well as the potential impact of Iranian military leader Qassem Soleimani’s death on the 2020 election. WGBH News Analyst and GroundTruth Project CEO Charlie Sennott discussed the geopolitical ramifications of Qassem Soleimani’s death. We opened lines to ask callers about your thoughts Bernie Sanders’ position as a 2020 frontrunner. TV writer Bob Thompson recapped Sunday night’s Golden Globe Awards. Reverends Irene Monroe and Emmett Price III, hosts of WGBH’s All Rev’d Up, discussed a recent op-ed in the Boston Globe titled “Anti-Semitism is not a Jewish problem," and gave their thoughts on the new Netflix film “The Two Popes.”  Tech writer Andy Ihnatko previewed advancements in the the tech world for 2020. Pastry chef and Flour Bakery owner Joanne Chang discussed her latest cookbook, “Pastry Love."

This week it’s Thanksgiving Rules: turkey, cranberry sauce and cake versus pie. We chat with Stella Parks about her pumpkin pie secret and a fresh twist on à la mode; Vivian Howard invites us to her kitchen for North Carolina turkey and sides; Alice Waters, Erin French, Joanne Chang, Gonzalo Guzmán and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; Dr. Aaron Carroll talks food safety and stuffing; we make a quick Cranberry and Candied Ginger Buckle; and Adam Gopnik explores the magic of leftovers. Get this week's recipe: Cranberry and Candied Ginger Buckle. Check out our 2019 Thanksgiving roundup. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how. This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

A graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter the world of professional cooking. She is the chef and co-owner of Flour Bakery + Café, with eight locations in the Boston area, and Myers + Chang. She is the 2016 winner of the James Beard award for Outstanding Baker and the author of four acclaimed cookbooks, including her newest, Pastry Love (HMH, 2019). In this episode, you’ll discover: What prompted Joanne to leave a career as a management consultant to work in a kitchen How she landed her first restaurant job at Biba in Boston Getting a foundation in pastry at Bentonwood Bakery Working on the opening team at Payard Patisserie in NYC for a year Becoming pastry chef at Mistral in Boston How she came to open her first Flour Bakery + Cafe Her new book, Pastry Love, and which recipes you absolutely, positively need to make And lots more!

Karen Akunowicz, named Best Chef: Northeast in 2018 by James Beard Foundation, is well-known from her stint on Bravo’s Top Chef, her time as Executive Chef at Myers + Chang in Boston, and from Myers + Chang at Home, the cookbook she co-authored with Joanne Chang. She owns and runs her new restaurant Fox & the Knife in Boston with her spouse, LJ Johnson, plus their poké shop, SloPoke.Julia sat down with Karen and LJ to talk about their partnership in and out of their businesses and how they navigate things like talking about their relationship on television, work-life balance (whatever that is!), and more.There are also answers to listeners' questions and a work about No Kid Hungry.Follow-up links:For more about Oxo, head here.Karen AkunowiczFox & the KnifeSloPokeNo Kid HungryJulia's Turshen's Applesauce Cake with Cream Cheese + Honey FrostingThe article Julia wrote for the Washington Post about cooking a big meal for a group with different dietary restrictions 

Nowadays, it seems like everyone wants to open a restaurant. It's fun to daydream about what you'd put on your menu, how you'd decorate the space, what kind of boss you'd be, and how you'd assemble your dream team. One big question that people love to ignore when daydreaming is “how will I fund my restaurant?” When it comes to funding a restaurant, there are many, many different ways to go about procuring capital. In this episode of The Garnish, we spoke with Joanne Chang – whose bakery, Flour, has expanded to eight locations across Boston, about how she gained funding for her now very successful business.  We also spoke with Emiliana Puyana, a program manager at La Cocina, a culinary business incubator that helps women and immigrants start businesses through mentorship, training, connections to funding, and subsidized use of a commercial kitchen. She told us about alternative paths to funding that are available to just about anyone.   Thanks for listening to The Garnish! Sign up for our listener newsletter at https://pos.toasttab.com/the-garnish-podcast. Our theme song is Leopard, from Filmstro.

Host, Elbio Barilari sits down with young Chicago violinist Alan Snow and pianist Joanne Chang.  They will speak about some of the great composers of the violin from Mexico and they will perform for us in WFMT’s Fay and Daniel Levin Studio! The post Mexican Violin with Guests Alan Snow and Joanne Chang appeared first on WFMT.

On today's episode of Boston Public Radio: Democrats have unveiled an ambitious new proposal for fighting climate change, the "Green New Deal." Joining us on the line to explain the proposal was Congressman Bill Keating of the 9th district of Massachusetts. Keating is on the House Foreign Affairs Committees, where he serves as chairman of the Europe, Eurasia, Energy, and the Environment Subcommittee. We opened up the lines and asked you: Do you think the Green New Deal could work? Do you support it? Emily Rooney, host of "Beat the Press," shared her famous list of observations and frustrations. Boston Mayor Marty Walsh took our questions and yours on "Ask the Mayor." Have the latest revelations about Elizabeth Warren's Native American ancestry doomed her shot at beating Trump? We asked Shirley Leung, interim editorial page editor for the Boston Globe. Callie Crossley, host of "Under the Radar with Callie Crossley," looked at the ways former First Lady Michelle Obama reinvented the book tour while promoting her new memoir, "Becoming." Husband-and-wife duo Joanne Chang and Christopher Myers of Myers + Chang and Flour Bakery faced off on a sweet News Quiz.

In this episode, my guests are my wife Joanne Chang, one of my best friends Alex Baumgartner, and his wife Sharlene Lee. Sharlene and Joanne share the same due date and have a little over a month left until labor.

When I learned that Joanne Chang (James Beard award-winning baker and founder-owner of Flour Bakery and Myers + Chang) was a Harvard Alumna, I became curious about her path to the restaurant industry. How did she dive into the restaurant industry? What cultural and personal experiences influenced her recipes for her cafe and restaurant? Through a series of questions, we uncovered some of the stories behind her decision to enter the industry and her tips for people seeking to enter the industry. --- Support this podcast: https://anchor.fm/goudatalks/support

Featuring an interview with local vegan activist and entrepreneur Joanne Chang, co-founder and co-owner of Vancouver's first vegan shoe store, Nice Shoes. Read more →

We interview Brad Leone, star of Bon Appetit’s “Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to toast grains; and Dan Pashman of the Sporkful on the geometry of a pizza slice.

White House aide Rob Porter had to resign this week after allegations surfaced that he abused his ex-wives. We opened the lines to hear if you think the Me Too movement has finally come to the White House. Plus, Trenni Kusnierek from the Olympics, medical ethicist Art Caplan, Emily Rooney, Callie Crossley, and Joanne Chang and Christopher Myers joined us for a special Valentines news quiz.

We interview Brad Leone, star of Bon Appetit’s “Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to toast grains; and Dan Pashman of the Sporkful on the geometry of a pizza slice.

If you can never get a seat at Boston’s wildly popular restaurant Myers and Chang—Myers and Chang can now come to you by way of a great new cookbook, Myers + Chang At Home. Chef Joanne Chang joins Jim and Margery to talk about it. We open up the lines and ask you about the turkeys who have been taking over parts of Massachusetts. Adam Gopnick joins Jim and Margery to regale us with tales of trying to make it New York City, it’s the subject of his new memoir, At the Stranger's Gate: Arrivals in New York. Microsoft exec turned experimental chef Nathan Myhrvold about his latest cookbook—a 50 pound exploration and explanation of bread, Modernist Bread, The Art and Science Jacques Pepin and his granddaughter Shorey join Jim and Margery to talk about their latest collaboration, A Grandfather's Lesson: In the Kitchen With Shorey

WBZ's Jordan Rich talks with Jill Epstein, Publisher of "Where to Eat and Drink Boston", about a new cookbook from Joanne Chang.

Chit Chat until minute 5:40 In this week's Episode, Taunya takes on her boyfriend's challenge of getting rid of his surplus of cornmeal in his pantry. With the help of Joanne Chang, she bakes up the lovely Cornmeal and Lime cookie that is deliciously different and a refreshing break from the ordinary cookie. Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: http://www.completelydelicious.com/cornmeal-lime-cookies/  

James Beard Award-winner Joanne Chang of (Myers + Chang; Flour Bakery) and Alan Khazei (City Year; Be the Change) were both Harvard graduates who abandoned the careers for which their studies trained them to follow their passion. Discover how the road to success can be found by following your heart and caring deeply for the well-being of others.

Melody and Taunya are busy and a little exhausted as the holiday season is in full bloom. Today they introduce Joanne Chang's Focaccia recipe that is so easy and versatile that you will always want to keep a batch in the fridge at the ready. Taunya serves up a yummy focaccia and a "hot pocket" filled with turkey and cheese (what was in her fridge at the time). Also hear about the ugly angel that Taunya discovered at one of their popup events.  Check out our new facebook group! Share your successes and failures!  Email the girls at thebakingpodcast@gmail.com Link for the foccaccia recipe: http://www.seriouseats.com/recipes/2013/06/joanne-changs-flour-focaccia.html No knead instructions! 1. Mix all ingredients in a bowl with spoon until you see no dry ingredients and everything is well distributed--Cover and put in a warmish place. It should look pretty shaggy. NOTE: Water should be at luke warm temperature when added.  2. After one hour, you should see a more dough-like mixture; grab each edge and pull over to the other side (pretend it's 4 corners in a round bowl); then turn the dough over. This is a modified stretch and fold. This helps give the dough some strength. Cover again 3. After 2 hours the dough should have doubled in size, if not, let it sit for another 1/2 to 1 hour.  Once it's doubled, punch down and put in ziploc bags and store in fridge or use to make focaccia or pita To make foccacia: 1. Take dough out of the fridge (2 lbs for 1/2 sheet). form into a ball on a lightly floured surface, and let rest for 30 minutes or so  2. Liberally oil the cookie sheet middle area with olive oil and place the ball of dough, with your fingers spread the dough to about an inch think (don't worry if the dough fights back, it will relax in time). 3. Let the dough sit for 1 to 1 1/2 hours. then with your fingers spread the dough to near the corners of the pan. Make hole indents with the tips of your fingers. Let proof for another 30 minutes 4. Meanwhile preheat oven to 460 degrees 5. after 30 minutes, drizzle the top of the foccacia with olive oil, sprinkle with salt, and rosemary if you have it.  6. Bake for approx 18 to 23 minutes (check the oven after 15 minutes). It's done with the bottom is a nice golden brown.   To Make the "Hot Pocket" 1. Weight out 120 grams of dough, form into a ball on a floured surface, let rest for 30 minutes 2. With your fingers or a dusted rolling pin, roll to a disc 3. on one half of the disk add 60 grams of meat & cheese or cooked veggies. Add a little tomato sauce, ranch or other sauce if you wish.  4. fold over to form a 1/2 circle, pinch together the sides (you can lightly brush some olive oil on 1/4 " of the edges to help seal. Once you have formed the seal, fold seal over another 1/4 inch and press firmly 5. Bake on oiled baking sheet at 460 for approx 15 to 20 minutes (check oven after 12 minutes as ovens do widely vary!).  

Joanne Chang is highlighting the savory side of her bakery and café, Flour, in her new cookbook called Flour, Too. This week on Eat Your Words, Cathy Erway chats with Joanne about her Taiwanese roots and her family’s focus on eating. How did Joanne’s family food ways influence her notions of dining? Learn about Flour’s expansion throughout Boston. Why did Joanne dive into the restaurant business after studying math and economics at Harvard University? Flour, Too features tasty dishes such as fried focaccia and hot and sour soup with photographs by HRN’s Michael Harlan Turkell! Later, tune into this program to hear Joanne’s opinions regarding culinary school. This program has been brought to you by Whole Foods. Music has been provided by The California Honeydrops. “I never thought we would open a second location… or a third or fourth! We found ourselves so busy, and there so many employees that wanted to stay within the bakery, but there was no space for them to grow.” [19:15] “It’s so high-volume at times that it is hard to slow down and appreciate what we do.” [20:00] — Joanne Chang on Eat Your Words

The hot weather blazed in this week. And to celebrate summer and our First Annual Sweat Fest, Joanne Chang, chef and owner of Flour Bakery in Boston, MA, shares her mom's hot and sour soup. Firefighter and paramedic Nicole Harrison extolls the benefits and responsibilties of cooking in a firehouse. And David and The One go another round of city vs. country in Green Acres.  

Joanne Chang, author of "Flour" and owner of Boston's Flour Bakery, discusses her love of childhood treats and what it was like to beat Bobby Flay in his "Thrown Down" TV series.

News and views by Tilly Boleyn (speaking with Evan Shapiro) New Hepatitis C treatment by John August Good and Bad Radiation by Michelle Kovacevic Presented by the ever elegant Lindsey Gray Technical assistance by Ian Woolf Additional contribution by Joanne Chang Edited by Tilly Boleyn

Patrick Rubie with exercise science, Ian Woolf with Peruvian children's first experiences online, Fat discussion by Joanne Chang, Ian Woolf and Patrick Rubie, News By Joanne Chang, James Foster and Ian Woolf. Presented by Lindee Wong, Produced by Ian Woolf with technical assistance by Patrick Rubie

'Mining the moon' by Ian Woolf 'The chemistry of love' by Joanne Chang 'Fireworks frenzy' by Patrick Rubie Fireworks discussion by Charles Willock, Ian Woolf, Joanne Chang, Lara Davis and Patrick Rubie Music outro: Sample of Aerodynamic by Daft Punk Presented by Lara Davis Produced by Patrick Rubie

Stem cells from Menstrual blood by Ian Woolf, Smallpox extinction by John August, News by Patrick Rubie, Presented by Joanne Chang, Produced by Lachlan Whatmore

Evidence based medicine by Erin Passmore Smallpox and vaccination by John August Evidence, smallpox and placebo discussed by Rabia Khan, Patrick Rubie, John August, Joanne Chang, Linda Wang and Ian Woolf News by Patrick Rubie - climate - telescopes - stem cells - giant scorpians Presented by Rabia Khan Produced by Ian Woolf