Podcast appearances and mentions of Jody Adams

Eric Papachristos, who lived in Greece before returning to the U.S. at age 10, spent his life in restaurants, working at his father's diner as a dishwasher. It made sense, then, that his path would lead him back to hospitality after earning a degree in finance.With a keen eye for collaboration, Papachristos joined forces with celebrated chef Jody Adams to open Greek restaurant Trade Boston in 2011. Thirteen years later, he has grown his empire to count 10 restaurants under his A Street Hospitality Group banner.His latest venture, the AvroKO-designed La Padrona, is a culinary gem nestled within the luxurious Raffles Hotel in downtown Boston. As Papachristos looks to the future, his ambitions extend beyond the dining scene, with plans to develop a residential community in Boston—a pivot inspired from the challenges of the Covid era.Thank you for listening! For more of our great interviews, find us at hospitalitydesign.com.

Wichitan Patrick Harrison is the new assistant women's basketball coach. We talk about playing at Campus High School for his father and a coaching journey through junior colleges, an NAIA stop, and other places before returning to WSU. Harrison, a Shocker graduate assistant under former coach Jody Adams, discusses lessons from those successful seasons and why he wants to work for Terry Nooner. We also discuss his favorite James Bond movies and favorite Bond actor.

Chef Jody Adams has been cooking in Greater Boston for more than 30 years. And later this month, she'll be opening a new restaurant in the city. We check in with her about her new venture and where she sees the city's restaurant industry now and in the future.

Adam Young visits with NM State WBB Head Coach Jody Adams for a summer update.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adam Young visits with NM State WBB Head Coach Jody Adams for an in depth interview to recap the season and preview the offseason.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The New Mexico State women's basketball team and the Utah Tech women's basketball team both picked up huge wins on Tuesday night. The Aggies beat in-state rival New Mexico. And the Trailblazers put on both an offensive and defensive clinic to blow out in-state foe Utah State. Aggie head coach Jody Adams joined the podcast as did Trailblazers head coach JD Gustin to talk about the wins, where they feel things are at and more.  Remember to get your WAC Hoops gear at https://wac-hoops-nation.myspreadshop.com Remember to follow WAC Hoops Digest on Social Media Twitter - https://twitter.com/WACHoopsDigest Facebook - https://www.facebook.com/WACHoopsDigest Instagram - https://www.instagram.com/wachoopsdigest/  

Are the CFP rankings disrespecting USC? How are things shaping up over the final few weeks of the regular season? Who will get in?  NMSU women's basketball head coach Jody Adams joins the show to discuss the roller coaster ride that was the Aggies overtime win against the Lobos.   See omnystudio.com/listener for privacy information.

First year head coach Jody Adams joins the Straight Outta WAC podcast. Adams takes over an Aggie program that has struggled in recent years and is looking to leave its mark in its last season in the WAC. Adams played for Hall of Fame coach Pat Summit at the University of Tennessee and came to Las Cruces knowing only that athletic director Mario Moccia lived there. Follow WAC Hoops Digest on Social Media Facebook - https://www.facebook.com/WACHoopsDigest Twitter - https://twitter.com/WACHoopsDigest Instagram - https://www.instagram.com/wachoopsdigest/  

Adam Young visits with NM State WBB Head Coach Jody Adams-Birch, as part of the Aggie Check In Summer Series.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

NMSU Women's Basketball coach Jody Adams-Birch joined the show 4/14/22.

Adam Young visits with new NM State WBB Head Coach Jody Adams-Birch for an in depth interview, one day before her intro presser.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Please contact Jody at the following email address jody.adams@siu.edu. Jody Adams-Birch enters her third season on Cindy Stein's staff at Southern Illinois, and her first as the associate head coach. In her second season on staff, the Salukis posted their sixth-straight winning record. Southern defeated a ranked opponent (Missouri State) for the first time since 1991 and the Salukis finished with a RPI of 105, its highest since 2007. SIU's four top-100 wins during the 2019-20 season were its most since at least 2002. The Salukis also repeated as Compass Challenge Champions and Nicole Martin and Makenzie Silvey were both selected to the All-MVC honorable mention team while Brittney Patrick earned her first career All-Defensive Team honor. A 1994 graduate of Tennessee, Adams-Birch played four seasons for the Lady Vols under legendary head coach Pat Summitt, and was the starting point guard for three Southeastern Conference Championship teams. The Lady Vols advanced to the NCAA Tournament in each of her four years and captured the NCAA's ultimate prize with a national championship in 1991. She began her coaching career as a student assistant with the Lady Vols in 1993.

Chef, Restaurateur, and (two-time) James Beard Award winner, Jody Adams, joins us this week to talk about her advocacy work with Massachusetts Restaurant United(MRU), working in what has historically been a male dominated industry, the importance of mentors, and her various life mantras. Also on this episode, we hear about Julia Child's role in Jody's career, Drew reveals the amount of weight he's gained during the pandemic, and Jesse makes an inappropriate potato joke. Don't forget to send along questions to podcast@graffito.com or tweet @graffitopodcast. Thanks for listening! Host: Drew Katz Co-Host: Jesse Baerkahn Music: Happy Go Lucky By Astrofreq

“It was as though somebody had poked a hole in the hull of a ship and we were sinking.”Chef Jody Adams is one of a very few chefs in town whose first name alone makes her instantly recognizable. Like Cher. Or Barack. Jody is a rock-star chef-owner with more than 30 years of success. She’s earned every national accolade including numerous James Beards, Food & Wine, Top Chef). Jody Adams is a formidable leader — a major force in the food world­­––championing female chefs, feeding the hungry, and taking a leadership role in getting the embattled restaurant industry government help during the COVID crisis. I asked Jody Adams, how a young woman from a gentle New England background, became a nationally acclaimed chef.Photo Courtesy of Ken Rivard and Jody Adams.Let's Talk About Food is powered by Simplecast.

Before Covid-19, there were over 15,000 restaurants in Massachusetts. Employing nearly 350,000 people. About 10% of our commonwealth’s entire workforce. The stay at home orders, capacity limits, and social distancing measures have wreaked havoc on this industry; to the point where as many as 1 out of every 5 restaurants has now gone out of business entirely. Eric sat down with exclaimed Chef Jody Adams, owner of Rialto in Harvard Square along with trade TRADE, Porto, and Saloniki, to talk about the future of the restaurant industry and a new advocacy group she helped to start: Massachusetts Restaurants United. This is that conversation.

This conversation is the final part of a series of episodes focusing on organizational culture and its ties to leadership. Jody Adams-Birch is the former women’s basketball head coach at Wichita State University and current associate head coach at Southern Illinois. Coach Adams joins Fireman Dan to share what she believes are the essential values every great leader should demonstrate to build an effective team capable of winning humbly and losing with grace.

Honored and Blessed to have a guest interview with Jody Adams-Birch. Her college playing career was at Tennessee where she played under the legendary Pat Summit whom the court was named after. Jody played from 1990-94, her coaching career is as follows 1994-96 Auburn (Asst.), 1996-97 Wake Forest (Asst.), 1997-200 Minnesota (Asst.), 200-04 UMKC (Assoc. HC), 2004-07 Southern Illinois (Assoc. HC), 2007-08 Murray State (HC), 2008-17 Wichita State (HC) and 2018-present Southern Illinois (Asst.) Jody's head coaching recording is 179-113 leading Wichita State Women's team to 3 MVC titles and NCAA tournaments. Also have top 25 Football scores and rankings as well as some highlights. Reminder that this show is also listener supported and if you'd like to support this show there's a link to do so. This show today is sponsored by Independent Jewelry Consultant Anthony E. Smith selling $5 Jewelry and Accessories. Can be reached at: (316)553-2010 or ministerofbling2020@gmail.com or shop online bit.ly/2QO6rGS --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/anthony-smith34/support

A restaurant is like a farm. It requires attention 24 hours a day. -Chef Jody Adams When superstar chef Jody Adams was growing up in Providence, Rhode Island, she watched her working mom make dinner with natural ingredients and entertain with grace and true hospitality. The daughter of two librarians, she got the chance to travel to Europe and experience international cuisine. It wasn't long before she knew she wanted to be a chef. In this interview, Jody takes us on a career journey defined by a powerful work ethic: “I burned myself and cut myself like nobody's business, but I was determined to succeed. I just put my head down and worked harder than I knew I could.” Mentored by Julia Child, Lydia Shire and Gordon Hamersley, Jody put her stake in the ground in 1994 with Rialto in Harvard Square, spending 22 years nurturing her signature Mediterranean dishes and growing a stellar reputation. With the closure of Rialto in 2016, she ventured into the creation of TRADE, Saloniki and Porto, with partners Eric Papachristos, Sean Griffing and Jon Mendez. The winner of the prestigious James Beard Award, Chef Adams was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America in 2018. The lessons she has learned along the way about entrepreneurship and persistence are inspiring for anyone with a dream: “It takes getting up off your butt no matter how hard you feel and no matter how impossible it looks. Try to figure out the next move forward. Believe in what you are doing and get back up again.” Jody Adams has put her own advice to good use throughout the pandemic by becoming an advocate for small, independently owned restaurants in Boston and beyond. A firm believer that mom & pop restaurants are not only the backbone of America, but the heartbeat of our communities, Jody is determined to do what she can to help. www.saverestaurants.com/take-action. “Generosity and giving are what will see us through”, says Jody. For a dose of wisdom you can use, hit that download button.

Throughout our lives, we will all experience grief in one form or another. It can also translate into depression, anxiety, and other emotional strain. But as we grieve, we often have to keep working or growing our businesses. And that is true even in a time of mass grief, like a pandemic. In this episode, host Morra Aarons-Mele speaks with chef Jody Adams about the period in 2016 when her long-time restaurant, Rialto, closed. At the same time, her sister was dying of cancer. Now Adams is helping the staff at her current Boston-area restaurants grieve for their struggling industry, amid the coronavirus lockdown.

WBZ's Jordan Rich talks with Jody Adams, James Beard Foundation Award winning chef and restaurateur, about a campaign to feed displaced restaurant workers and current on-duty healthcare workers.

WBZ's Jordan Rich talks with Jody Adams, James Beard Foundation Award winning chef and restaurateur, about her efforts to keep restaurant workers employed and her delivery service efforts.

This week, we’re delighted to share a bonus episode from our Heritage Radio Network sister program, Speaking Broadly, hosted by recent guest Dana Cowin (website | subscribe). Tune in to hear Dana in conversation with Boston-based chef Jody Adams. They discuss the challenges of being a female chef, dealing with grief, and the power of purpose. Perhaps best of all, Jody shares a Julia Moment. Inside Julia's Kitchen and Speaking Broadly are both powered by Simplecast

For Boston star chef Jody Adams, stepping away from Rialto, her award-winning restaurant of more than 20 years, was harder than she'd anticipated, especially as it was combined with her sister's progressing cancer and, ultimately, untimely death. "I went into a dark place," says Adams. Listen in to this episode of Speaking Broadly, to hear how Adams pulled herself out into the light, her new restaurant projects, and her excitement about the power of purpose, cycling, therapy and travel. Speaking Broadly is powered by Simplecast

People who take more than one prescription, may have difficulty managing their medications, especially when you add in over-the-counter medications and dietary supplements. On this show, Jody Adams, who holds a doctorate in pharmacy, gives some practical tips and suggestions on how to organize and manage multiple medications. This show will also be great for caregivers!This show is broadcast live on Tuesday's at 7PM ET on W4CS – The Cancer Support Network (www.w4cs.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

In part 2 of my Special Sauce interview with Sara Moulton, she plunges headfirst into the issues women face as chefs. "When I first moved to New York...I couldn't get a job. But not only that, about every five years there'd be an article in the New York Times saying, "Where are all the women chefs?" It pissed me off, because I'd be like, "I know where they are. Being kept down or going to California where it's far easier to get a job, because nobody will give them a job here." Here she is on why she thinks she lost her long-running show on the Food Network: "The way I see it is, competition and cleavage took over. I had cleavage, but they didn't want to see mine. But that's all right. And that's not what I was there for. I'll be honest, I was devastated." Sara also talks about checking in with women in the industry periodically: "I always talk to them and try to find out what's the deal, how we're doing, how are we moving forward? I mean, I'm no longer doing that. But, how are women chefs doing? What they say consistently is they're still not getting the same publicity, and they're still not getting the same real estate deals and backing for new restaurants. They're still being treated like second-class citizens." As for what she would tell a young woman chef about how to proceed: "The advice I would give to them is pretty much the same as what I used to [say]: 'Head West, young lady. California is so much better a place.'" As a mother of two children who has been married for a long time, I asked her what she tells women chefs about having it all: "That is still a really difficult question and answer. I have no idea. You either have to have a partner who is willing to stay home...I mean, Jody Adams, you know, from Rialto*, her husband stayed home...If you can set that up, yes, you can make it work. But...it's striking when you think that this is not an issue for a man to be working 80 hours a week and [have] a family. But it is for most women. That is where I always hit a wall. I have no answers except the one I just gave you. It's rare to find the person who's willing to just stay home." *Editor's note: Rialto shuttered in 2016. Adams is now chef and owner of the restaurants Porto, Saloniki, and TRADE. Sara Moulton is smart, savvy, talented and pulls no punches. Listen in and I'm sure you'll agree. ------ The transcript for this week's episode can be found over at Serious Eats.

One legend and two legends-in-the-making join us for this show. Chef Jody Adams of Boston's Porto, TRADE, and Saloniki is a trailblazing chef and restaurateur–and a humanitarian, which happens to be our favorite kind of human. Then we’ll be talking to Keavy Landreth and Allison Kave, the founders of Brooklyn’s Butter & Scotch, which they call the Bar & Bakery of Your Dreams.

James Beard Award-winning chef Jody Adams of Porto--and formerly of Rialto-- talks with Billy and and Paul Grogan, the President of the Boston Foundation, about the secret cure for childhood hunger that is achievable today in our nation's schools.

Female chefs get short shrift in the media — and in many restaurant kitchens. We tell the stories of two Boston-based chefs who beat the odds. Hear how they overcame bias to rise the ranks — and the lessons they learned along the way.

On today's episode of THE FOOD SEEN, Louis DiBiccari grew up in a suburb of Boston, cooking Sunday suppers as all good Italians do. Upon eating in campus dining halls during college, Louis realized how spoiled he was by his family's scratch cooking, so he taught himself how to cook. His signature dish: calzones. He then went to culinary school, eventually working at the Millennium Bostonian Hotel, which launched the careers of such Beantown chef legends as Lydia Shire, Jasper White, Jody Adams, and Todd English. Louis himself became a personality in town, with his Iron Chef inspired “Chef Louie Nights”, where guests would vote on dinner themes and ingredients to be revealed the morning of, in preparation for 5-course meal that night. But maybe even more so than food, it was the artists in his life, starting with his Uncle Adio, a master sculptor, that added another creative POV. In 2013, Louis opened Tavern Road in the Fort Point area, which he lived in during early aughts, and was surrounded by artist studios. This is why he began CREATE BOSTON, an annual event that brings together “6 artists, 6 chefs, 1 canvas” to bridge gap between visual and culinary arts, of which he still cooks at it's epicenter. This program was brought to you by Edwards Ham. “Chefs work with one side of their brain and artists work with a similar side…when you put them together they both start to think differently.” [21:00] “These guys are ready to push envelopes [Artists working with chefs]” [23:00] — Louis DiBiccari on The Food Seen

Jody Adams, a James Beard award-winning chef and owner of Rialto restaurant, regarded for her creative cuisine as well as her support of local farmers, her charitable work and business acumen, spoke at the University of Massachusetts Boston October 20, 2011 as part of IDEAS Boston 2011. To learn more about IDEAS Boston, visit www.ideasboston.com.