Podcast appearances and mentions of jody eddy

Jody Eddy spent two years visiting sacred spaces and meeting the people who cook in them. Inspired by childhood visits to Ghana, Eric Adjepong debuts his first collection of recipes. Andrea Nguyen questions the accuracy of those Prop 65 warning labels on many foods. Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist. Restaurant critic Tom Sietsema blows his cover in the CIA dining room.

Explore the spiritual side of food and modern Ghanaian recipes. Jody Eddy spent two years visiting sacred spaces and meeting the people who cook in them Inspired by childhood visits to Ghana, Eric Adjepong debuts his first collection of recipes Andrea Nguyen questions the accuracy of those Prop 65 warning labels on many foods Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist Restaurant critic Tom Sietsema blows his cover in the CIA dining room Listen to all the episodes and be sure to sign up for the weekly Good Food newsletter.

In many cultures across the globe, food is closely intertwined with spirituality and religion. The Passover seder celebrates the exodus of the Jewish people from slavery in Egypt. The Muslim feast of Eid al-Fitr marks the end of a month-long fast, with families gathering for a large celebratory meal. And the Christian gospels contain stories of Jesus breaking bread, multiplying loaves and fishes, and turning water into wine. On this week's show, we meditate on the elemental link between food and faith. We begin with Jody Eddy. The peripatetic author spent two years visiting monasteries, temples, and other spiritual communities – from Minnesota to Morocco, Ireland to Japan – discovering the rich culinary rituals of each group. She compiled her experiences in Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces, a fascinating cookbook full of traditional recipes and the stories of their spiritual roots. Then, the monks of the Drepung Gomang Monastery are back in New Orleans as part of their Sacred Arts Tour. The last time the Buddhist monks were in town, Louisiana Eats joined them in the kitchen as they prepared a traditional Tibetan meal. We give you a taste of that extraordinary evening. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In many cultures across the globe, food is closely intertwined with spirituality and religion. The Passover seder celebrates the exodus of the Jewish people from slavery in Egypt. The Muslim feast of Eid al-Fitr marks the end of a month-long fast, with families gathering for a large celebratory meal. And the Christian gospels contain stories of Jesus breaking bread, multiplying loaves and fishes, and turning water into wine. On this week's show, we meditate on the elemental link between food and faith. We begin with Jody Eddy. The peripatetic author spent two years visiting monasteries, temples, and other spiritual communities – from Minnesota to Morocco, Ireland to Japan – discovering the rich culinary rituals of each group. She compiled her experiences in Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces, a fascinating cookbook full of traditional recipes and the stories of their spiritual roots. Then, the monks of the Drepung Gomang Monastery are back in New Orleans as part of their Sacred Arts Tour. The last time the Buddhist monks were in town, Louisiana Eats joined them in the kitchen as they prepared a traditional Tibetan meal. We give you a taste of that extraordinary evening. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Foodwriter and Chef Jody Eddy on what goes on in Michelin-star kitchens, monastic culinary traditions, and the rigorous world of food writing. From working 17-hour shifts in elite restaurants to uncovering the rituals of monks and chefs alike, she reveals the hidden ingredients of storytelling, discipline, and turning culinary ideas into bestselling books.*ABOUT JODY EDDYJody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. She has written for Food & Wine, Travel + Leisure, and The Wall Street Journal and has authored several acclaimed cookbooks, including Come In, We're Closed, North: The New Nordic Cuisine of Iceland, and Chaat. Jody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. Her latest book is Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces.*RESOURCES & LINKS

No one needs to explain the spiritual aspect of cooking to Louisianans. For generations, the thoughtful preparation and service of food has been our way of loving people and building community. This week, we take a look at folks all around the world who also take a spiritual and community-based approach to food. First, we hear from author Jody Eddy, who spent two years visiting monasteries, temples, and other spiritual communities everywhere from Minnesota to Morocco, discovering the rich culinary rituals of each group. She compiled her experiences in Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces, a fascinating cookbook full of traditional recipes and the stories of their spiritual roots. Then, we explore one of the South's favorite backyard crops that's almost a religious icon in Louisiana – the mirliton. Planted ritually and used in religious ceremonies in Mesoamerica, mirliton has been traditionally planted on Christmas Eve and harvested in August – making regular appearances on Louisiana holiday tables. Our mirlitons drowned in Hurricane Katrina and were saved from extinction thanks to the efforts of Dr. Lance Hill. We get an update from the good doctor and learn how mirliton lovers from across the globe have connected through his website, Mirliton.org, resulting in the world's largest collection of mirliton recipes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

No one needs to explain the spiritual aspect of cooking to Louisianans. For generations, the thoughtful preparation and service of food has been our way of loving people and building community. This week, we take a look at folks all around the world who also take a spiritual and community-based approach to food. First, we hear from author Jody Eddy, who spent two years visiting monasteries, temples, and other spiritual communities everywhere from Minnesota to Morocco, discovering the rich culinary rituals of each group. She compiled her experiences in Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces, a fascinating cookbook full of traditional recipes and the stories of their spiritual roots. Then, we explore one of the South's favorite backyard crops that's almost a religious icon in Louisiana – the mirliton. Planted ritually and used in religious ceremonies in Mesoamerica, mirliton has been traditionally planted on Christmas Eve and harvested in August – making regular appearances on Louisiana holiday tables. Our mirlitons drowned in Hurricane Katrina and were saved from extinction thanks to the efforts of Dr. Lance Hill. We get an update from the good doctor and learn how mirliton lovers from across the globe have connected through his website, Mirliton.org, resulting in the world's largest collection of mirliton recipes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Writer Jody Eddy joins Mark and Kate to talk about her new book, Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces. Jody shares the most notable things she encountered in her research travels, how gaining ancient wisdom and feeling serendipitous along the way changed her, and how sacred spaces reflect our modern world and are as dynamic and fundamental to our society as they ever were.The Bittman Project is featuring two recipes from Elysian Kitchens:Honey-Glazed Turkey Tinga: https://bittmanproject.com/recipe/honey-glazed-turkey-tinga/Beer-and-Honey-Glazed Pork Loin with Roasted Apples:https://bittmanproject.com/recipe/beer-and-honey-glazed-pork-loin-with-roasted-apples/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

Cookbook season is back, and we talk to the authors of some of our favorite picks. We're joined by Carolina Gelen, who talks to us about learning how to cook, her favorite Romanian dishes, and how she comes up with her signature recipes like Butter Beans alla Vodka, a fast, one-pot dish inspired by the famous vodka pasta sauce. Carolina is the author of Pass the Plate: 100 Delicious, Highly Sharable, Everyday Recipes. Then, Sonoko Sakai tells us how to “wafu” our food! Wafu means Japanese in style, and Sonoko takes familiar dishes and adds a little Japanese flair. Check out her recipe for her Pasta with Miso Bolognese Sauce. Sonoko is the author of Wafu Cooking: Everyday Recipes with Japanese Style. Then, Jody Eddy talks to us about the incredible food she found and cooked in religious communities around the world. She walks us through some of her favorite recipes, from condiments and Chicken soup in Tibet to a recipe she learned from a Minnesotan monastery, Honey Glazed Turkey Tinga. Jody's book is Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Space.Broadcast dates for this episode:October 25, 2024 (originally aired)Sign up for our Weeknight Kitchen newsletter here and enter to win one of the incredible cookbooks featured in this episode.Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Join us as our host, George Kamel, talks with Senior Executive Vice President of B2C Suzanne Simms. They sit down to talk about how to create a habit of making decisions. Later, George is joined by Maneet Chauhan, a Food Network celebrity chef, restaurateur and James Beard Award recipient. Maneet shares how to take the right risks when making decisions. You'll learn: •      Why leaders struggle to make decisions •      How risk-taking made Maneet a Food Network star •      The key to discovering golden opportunities •      How to capitalize on a great opportunity Support our sponsors: •      Hite Digital: https://bit.ly/HiteDigital •      NetSuite: https://bit.ly/NetSuiteEntre •      BELAY: https://bit.ly/351P9AE Links mentioned in this episode: •      The EntreLeadership Podcast: https://bit.ly/TheEntreLeadershipPodcast •      Chaat: Recipes from the Kitchens, Markets, and Railways of India by Maneet Chauhan and Jody Eddy: https://bit.ly/3IAglZn •      Register for EntreLeadership Summit: https://bit.ly/3Uw3PMQ •      If you have a leadership or business question for Dave Ramsey, call and leave a voicemail at: 844.944.1070 •      Listen to The Fine Print: https://bit.ly/3CxmgdQ Learn more about EntreLeadership Events: •      EntreLeadership Summit: https://bit.ly/EntreLeadershipSummit •      EntreLeadership Master Series: https://bit.ly/EntreLeadershipMasterSeries   Learn more about EntreLeadership Coaching: •      Elite: https://bit.ly/3tI2fN8 •      Advisory Groups: https://bit.ly/EntreLeadershipAdvisoryGroups •      Executive Coaching: https://bit.ly/EntreLeadershipExecutiveCoaching •      Workshops: https://bit.ly/EntreLeadershipWorkshops Listen to all the Ramsey Network podcasts anytime, anywhere in our app. Download the Ramsey Network app: https://apple.co/3eN8jNq Learn more about your ad choices: https://www.megaphone.fm/adchoices Ramsey Solutions Privacy Policy

On today's episode of All in the Industry®, Shari Bayer's guest is Maneet Chauhan, a James Beard Award-winning chef, television personality, author, and the founding partner and president of Morph Hospitality Group in Nashville, TN. Maneet's celebrated restaurant concepts include Chauhan Ale & Masala House, Tànsuǒ, The Mockingbird and Chaatable, and have been featured in publications, including Food & Wine, Wall Street Journal and The New York Times. Prior to becoming an executive chef and judge on Food Network's Chopped, Maneet worked in some of the finest hotels in her native India before the start of her professional career in the States. In her new cookbook, Chaat, Recipes from the Kitchens, Markets, and Railways of India, co-written with Jody Eddy, Maneet explores some of India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. Today's show also features Shari's PR tip - nothing ventured, nothing gained; Industry News discussion; and Solo Dining experience at Tradisyon in Hell's Kitchen, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. Image courtesy of Amelia J. Moore Photography.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

Let’s get cozy! In this favorite from the archive, Faith and the gang talk to chef Gunnar Karl Gíslasen and Jody Eddy about how to incorporate the Danish practice of Hygge into our everyday lives. They share recipes and ideas from their cookbook, The Hygge Life, and we share our own most-hygge comfort meals. Think: Sunday red sauce, a cheesy béchamel, Linda Giuca’s Pastina, shepherd’s pie, and a good ol’ fashioned grilled cheese. Plus, we’re bringing Soave back. It’s a crisp Italian white wine we love. You will, too. Support the show.

Let’s get cozy! We talk to chef Gunnar Karl Gíslasen and Jody Eddy about how to incorporate the Danish practice of Hygge into our everyday lives. They share recipes and ideas from their cookbook, The Hygge Life, and we share our own most-hygge comfort meals. Think: Sunday red sauce, a cheesy béchamel, Linda Giuca’s Pastina, shepherd’s pie, and a good ol’ fashioned grilled cheese. Plus, we’re bringing Soave back. It’s a crisp Italian white wine we love. You will, too. On Facebook, we’re asking professional and home bartenders: What do you drink at home?     Support the show.

On today's episode of "All in the Industry", host Shari Bayer is joined by Jody Eddy, a cookbook author, journalist, food conference and culinary tour organizer, consultant, recipe developer and chef. Jody is a graduate of the University of Minnesota and The Institute of Culinary Education in Manhattan. She’s cooked at Jean Georges and Tabla in NYC, and The Fat Duck in England. She was the Executive Editor of Art Culinaire Magazine for three years where she profiled dozens of F&B leaders, including Ferran Adrià, Alain Ducasse, Joel Robuchon, Thomas Keller, Charlie Trotter and José Andrés. She’s written several cookbooks, including “Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants” which was nominated for a James Beard Award; North: The New Nordic Cuisine of Iceland; Cuba! Recipes and Stories From The Cuban Kitchen; and The Hygge Life: Embracing The Nordic Art of Coziness. Today's show also features a PR tip, Speed Round game, Industry News, and Shari's Solo Dining experience at Iceland's geothermal tomato greenhouse, Fridheimar. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

Let’s get cozy! We talk to chef Gunnar Karl Gíslasen and Jody Eddy about how to incorporate the Danish practice of Hygge into our everyday lives. They share recipes and ideas from their new book, The Hygge Life, and we share our own most-hygge comfort meals. Think: Sunday red sauce, a cheesy béchamel, Linda Giuca’s Pastina, shepherd’s pie, and a good ol’ fashioned grilled cheese. Plus, we’re bringing Soave back. It’s a crisp Italian white wine we love. You will, too. On Facebook, we’re asking professional and home bartenders: What do you drink at home? Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

A keynote speech about women in ministry by Pr Kylie Cullinan.

Panel discussion as part of the launch of the book, South Pacific Perspectives on Ordination: Biblical, Theological and Historical Studies in an Adventist Context.

A panel discussion about Women in Ministry hosted by Drs Lyell Heise and Bryan Craig featuring Dr Drene Somasundram and Kara Dale.

A panel discussion about Women in Ministry hosted by Drs Lyell Heise and Bryan Craig featuring Jody Eddy and Pr Kylie Cullinan.

A keynote speech about women in ministry by Kara Dale.

A keynote speech about women in ministry by Dr Drene Somasundram.

A keynote speech about women in ministry by Jody Eddy.

This week on A Taste of the Past, host Linda Pelaccio is taking listeners on a journey to Iceland! Welcoming guest Jody Eddy, author of the new cookbook “North: The New Nordic Cuisine of Iceland,” to chat about one of the most beautiful and untouched places on Earth and its utterly unique and captivating food scene. Characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants, Jody shares intriguing details of the Icelandic plate featuring chef Gunnar Gíslason’s Restaurant Dill. This book is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, offering an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, “North” is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world. Tune in for highlights and more from Jody! This program was brought to you by Bonnie Plants. “One thing that maybe confuses people about Nordic cuisine is, well, what is it? It’s just about appreciating the place, the ingredients and traditions.” —Jody Eddy on A Taste of the Past

On today's episode of The Food Seen, Jody Eddy traverses the earth for her new book, “Come In We're Closed: An Invitation to Staff Meals at the World's Best Restaurants”, including insight and recipes from restaurants like Ad Hoc, Mugaritz, The Fat Duck, McCrady's, and Michel et Sebastian Bras. And oh yes, there's fried chicken! From her wild (rice) upbringing in Minnesota, to her exploration of New Nordic Cuisine in Iceland, and now accustoming herself with foods of Senegal, where will Jody's nomadic taste buds take her next? This program was sponsored by Hearst Ranch. “The more chefs that I talk to – the more conversations I have that lead back to culinary history. Anything that's topical these days of course is rooted in history – and I love that connection we have to the past.” –cookbook author Jody Eddy on The Food Seen