Podcast appearances and mentions of John O Morisano

Last summer, Cardiff interviewed Malcolm Gladwell for another podcast that he hosts called The Next Chapter, by American Express Business Class. On that show, Cardiff interviews bestselling book authors (like Gladwell) to find out what they've been up to since their earlier book was published, and to learn what they would add to it now that some time has passed—hence the “Next Chapter” of the title.And in the case of Gladwell, what he's been up to in the last few years is podcasting. Specifically, he co-founded Pushkin Industries, a podcast production company for which he hosts his own excellent show, called Revisionist History, and has written an audiobook, The Bomber Mafia.As it happens, Gladwell and Cardiff have the same favorite dead economist, Albert O Hirschman. And since Hirschman comes up a few times in their chat, and because the chat also covers a number of fascinating economic themes generally, it's the perfect episode to also air on The New Bazaar. The chat was recorded at Gladwell's offices in Hudson, New York, last year. And if you like the episode and want to hear more of these interviews, please consider subscribing to The Next Chapter on your podcast app of choice. There you'll find other interviews hosted by Cardiff with guests like Adam Grant on how to think creatively; David Epstein on why it's good to be a generalist; Susan Cain on introversion; and Mashama Bailey and John O Morisano on entrepreneurship and partnership in business. Here's a few places where you can find the show: Spotify: https://open.spotify.com/show/4ILMYVnqfO0g9aVkFFqfa2?si=4eef0597c6f4466d Apple Podcasts: https://podcasts.apple.com/us/podcast/the-next-chapter-by-american-express-business-class/id1627810508Stitcher: https://www.stitcher.com/show/the-next-chapter-by-american-express-business-classGoogle Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9aODFMX0ZldA Hosted on Acast. See acast.com/privacy for more information.

What's the recipe behind some of the world's most-successful partnerships? Why do some flourish while others fail disastrously? In their dual memoir, “Black, White and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant,” co-owners Mashama Bailey and John O. Morisano detail how a Black chef from Queens and a white media entrepreneur from Staten Island built an award-winning restaurant in Savannah, Ga., called The Grey. Theirs is a masterclass on building a company while bridging biases on race, class, gender and culture in the heart of the Deep South. In this episode of the podcast "The Next Chapter" by American Express Business Class, Bailey, Morisano and host Cardiff Garcia explore the coveted ingredients needed to forge a powerful alliance.

The Next Chapter by American Express Business Class is back for a second season. In each episode, Cardiff Garcia will speak to a best-selling author from the world of business. Our guests this season will be Maria Konnikova, Mashama Bailey and John O. Morisano, David Epstein, Susan Cain, Julie Zhuo and James Clear.

This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. In 2022, Mashama won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

Book Tuber Russell Gray of Ink and Paper Blog joins us to talk about his reading of this year's Booker Prize nominees. He's read all thirteen books on the long list, talks about the novels on the shortlist, and shares some ideas about which book he thinks will win and why. For two women who claim to have been busy lately, we sure did manage to read a lot since our last episode! Emily even snuck in one more #BigBookSummer novel, THE DISPLACEMENTS by Bruce Holsinger, and two cooking-related books: BLACK, WHITE, AND THE GREY: THE STORY OF AN UNEXPECTED FRIENDSHIP AND A BELOVED RESTAURANT by John O. Morisano and Mashama Bailey, and MISS ELIZA'S ENGLISH KITCHEN: A NOVEL OF VICTORIAN COOKERY AND FRIENDSHIP by Annabel Abbs (audio narrated by Ell Potter and Bianca Amato). She also read a novel that's first coming out in January 2023 — she couldn't wait! — SMALL WORLD by Laura Zigman. Chris whipped through the next entry in the Alex Carter series, A GHOST OF CARIBOU by Alice Henderson which comes out November 6th. Then she decided to dig back into the early 20th century and read the first English translation of one of the first lesbian novels, ARE THEY WOMEN?: A NOVEL CONCERNING THE THIRD SEX (1901) by Aimée Duc, translated from German by Margaret Sönser Breen and Nisha Kommattam, and also MISS NOBODY FROM NOWHERE (1927) by Elizabeth Jordan. We're excited to talk with listeners who are reading our fourth quarter readalong, THE SEED KEEPER by Diane Wilson. Join us for a zoom discussion on 9/18 at 7 pm ET (email us at bookcougars@gmail.com) or over on our Goodreads page.

For more FT Weekend content, including our special Food & Drink mini-series, search 'FT Weekend' where you listen to podcasts and subscribe there.This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code, specifically for our listeners: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This week, Chelsea is sitting down with award-winning chef Mashama Bailey to look at women in the food industry – the progress we've made toward equality and what needs to happen next.Mashama is the executive chef and co-founder of The Grey restaurant and The Grey Market in Savannah, Georgia and two new restaurants in Austin, Texas. She trained in New York and France, and spent many years cooking at restaurants in New York, including Gabrielle Hamilton's Prune. She was the first African-American chef to be featured on an episode of Netflix's Chef's Table, and she and her business partner John O. Morisano are the co-authors of the memoir-with-recipes, “Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant.” Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Gift Guide Round 1: Moms, Dads, and Significant (or Formerly Significant) Others   It's gift-guide season around these parts, and here we are with the first of three—three!—installments to help you along with the hardest-to-shop-for people in your life (hopefully). If you need more ideas, subscribing to Secret Menu might be just the answer.   Moms and Mothers-in-Law!   Single mom by choice to an amazing little girl. Since it's just the two of us and she's a toddler, I need to help her buy her a gift for me. I realize that buying a gift for one's self shouldn't be difficult but I'm saving to buy us a condo and this will be my one quality and/or impractical spend for the foreseeable future. So I want to make it count and I'd love your help. I am willing to spend up to $400.00. I appreciate smart function in design and I have lost zero baby weight, so anything that involves sizing has the potential to make me cry, which feels like it would defeat the purpose. I work about 75 hours a week and am currently doing so remotely. Would love to hear your thoughts. Thanks! Fused bracelet like a Fewer Finer Eternal Bracelet or an Ochre Objects Permanence one Birthstone earrings—maybe one of your birthstone and one of hers. White/Space Francesca studs are sold as solos. Earrings/necklace you could build on each year: Scosha charms, Lizzie Fortunato mood necklace with an alphabet charm, and Fewer Finer vintage charms Kinn Studio locket A break! A one-night staycation or spa day   76 yo mom, super practical, can't throw stuff away, just lost her husband of 60+ years. Tidy Tova Virtual Tidiness Organizing accessories: Hay, Open Spaces, and Yamazaki Home POJ Studio Kintsugi Kit Mending kit: Merchant & Mills Rapid Repair Kit and Purl Soho Cotton Mending Thread Yuns Hardware gift certificate Dims Watering Can + Via Citrus tree Monthly flower delivery—you can make any bouquet a subscription with Farmgirl Flowers Miriam Toews novel: Fight Night or Women Talking Donation to her local library   My new step mom who has very good taste and loves thrifting Summersill & Bishop alphabet napkins Vintage calendar from 2011, 2005, 1994, 1983, 1977, 1966, 1955, 1949, 1938, or 1927 Greystone Needlepoint book cover Back issues of a favorite magazine—Gourmet? Berea College Student Craft Machete Apple Watch band Misette colorblock collection Beata Heuman: Every Room Should Sing The House that Pinterest Built by Diane Keaton Vintage piece from French Larkspur or One Day in France Do thrifting for her—splatterware, jadeite, or Fiestaware?   Frumpy MIL that you can't stand Ember mug (now a travel one, too) Eileen Fisher brushed recycled cotton cashmere scarf Hillery Sproatt blanket Olive Kitteridge by Elizabeth Strout Psychic Outlaw quilted stocking Farmhouse Pottery gift set Mutual aid org   My southern mom who thinks NYC made me snobby  Magnolia Bakery banana pudding Oliver Pluff Southern Style Iced Tea Cookbooks by Southern female chef: Black, White, and the Grey by Mashama Bailey and John O. Morisano and Mosquito Supper Club by Melissa M. Martin Chara's BBQ sauce These Precious Days by Ann Patchett Alabama Chanin sewing kit   Dads and Fathers-in-Law!   My dad! A very intelligent man. Passionate about baseball but has season tickets. Very covid cautious. Has read all books. Doesn't drink. Isn't handy (no tools). Plays scrabble and has all the boards, no other games. Very fashion apathetic and I always get him clothes. Likes to bike but has a very nice bike and all accessories. Has snow shovel service. Really only cares about his grandkids but spends tons of time with them. Still works (lawyer) and tends to buy anything he needs which is very little! Always a conumdrum. Equal Justice Initiative donation Argo attachment for front of bike to haul grandkids (group gift potential) Non-alcoholic bevs: Ghia, Non, Acid League Wine Proxies, Hella Cocktail Bitters & Soda variety pack, Avec NYT Crossword/Spelling Bee subscription StoryWorth Black Champions in Cycling by Marlon Moncrieffe   My dad! Buys himself everything he needs, likes rock and roll bios and mushrooming. and wine! Smallhold mushroom grow kit Mushrooms in the Middle: A Smallhold Cookbook How to Change Your Mind: What the New Science of Psychedelics Teaches Us about Consciousness, Dying, Addiction, Depression, and Transcendence by Michael Pollan  A Really Good Day: How Microdosing Made a Mega Difference in My Mood, My Marriage and My Life by Ayelet Waldman (paired with this Yelp review??) Acid for the Children by Flea and donation to Silverlake Conservatory of Music Rose Los Angeles x Gossamer CBD Rosin Delights Cure Crate Maison Noir mix case Coda Collection subscription Eden Reforestation Projects donation Last Prisoner Project donation   FIL: widower, engineer, spotless home, not into design, kinda into fitness & cooking Blue Hill charcuterie picks Tapas the José Andrés Way Allday knife Spices: Burlap & Barrel and Diaspora Co. Omsom Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet & JJ Goode The Essential New York Times Cookbook: The Recipes of Record (Anniversary) Top Drawer reversible slippers Future gift certificate Andree Jardin duster and/or Saint Olio cleaning spray and room spray Engineers without Borders donation   Romantic Partners (and Former Ones)!   A NFT-obsessed new dad who wants to be a lumberjack but actually buys Aimee Leon Dore King Kennedy Rugs bag or bomber Corridor plaid shirt Drake's check work shirt Fear of God thermal pant + henley Clark's Wallabees Blackstock & Weber loafers Garagiste gift certificate Blockchain for Babies (to read to the kid!) Best Made axe Melanie Abrantes DIY plate set Woodworking classes: Makeville Studio in Brooklyn or LA Woodshop in L.A.   I need help with my 49-year-old, male, partner. He's a commercial architect, but is super judgey about architect stuff. He constantly scrolls Zillow and vintage car sites. He drinks bourbon, but doesn't want whisky stones and we have an excellent set of glasses. He likes luxury, but won't wear a logo ever. He loves art - folk, sculpture, modern (sometimes the weirder the better) and he created about half the pieces in our house. We live in Atlanta, watch garbage TV and eat/cook good food. Help! Cameo from garbage TV cast member announcing an experiential gift Glaze Studio matchboxes Meet Your Matches commission Pedersen + Lennard bird feeder George Jensen bottle opener or cocktail shaker The materials for a Self Assembly project Do It Yourself by Thomas Barnthaler Vinty vintage/classic car rental Banner Butter    Old soul male significant other who manages to find all the wilderness in nyc (birding in prospect park, surfing in the rockaways) in his 20s. Matuse wetsuit—or gloves or booties Merch (or sauna time or a haircut) from Almeda Club, a cute Rockaways surf shop Overnight stay in the Rockaways at The Rockaway Hotel or the vintage 1963 Shasta camper on Hipcamp Trip to Mohonk Mountain House (also does daypasses) Bose Soundlink indoor/outdoor speaker Field Guide to the Neighborhood Birds of New York City by Leslie Day Donation to Laru Beya Collective Girlfriend who is super Catholic but also super woo and into crystals, energy, etc. Cool cross necklace from Pamela Love, Chan Luu, or Erica Weiner (coral, turquoise, etc.!) Spur—if there's a crystal that means something to her, get it made into jewelry! PIA jewelry  Vintage books on herbalism Priestdaddy by Patricia Lockwood Golde Complete wellness and beauty kit Crockd Pottery Kit Donation to DignityUSA My ex husband who doesn't deserve a gift but we share a daughter together  Something for them to do together—tickets to a basketball game or a museum, a video game, etc.   A friend who I had a thing with (years ago) and has a jealous girlfriend Nothing! This person does not need a gift from you! If you want to win her over, something consumable for them: Westbourne snacks, Zingerman's noodle kugel, Pizzeria Bianco pizzas, Loria Stern something, or Blackberry Farm biscuits three ways    For last year's gift guides, head here and here.   Keep those VMs and DMs coming at 833-632-5463 and @athingortwohq!   Shop all of our favorite gift picks at MoMA Design Store—so much stunning stuff, and it's 10% of now through November 24 with the code ATHINGORTWO online or in store. Escape with Dipsea's hot ‘n heavy audio stories—you get a free 30-day trial when you use our link. Get cookin' with Made In's professional-grade cookware. 15% off your first order with the code ATHINGORTWO. Dabble in CBD with Cure Crate and take 20% off your first order with the code ATHINGORTWO. YAY.   Produced by Dear Media

On this episode, we head to the oak tree-lined roads of Savannah, Georgia to visit The Grey, a formerly segregated Greyhound bus terminal turned award winning restaurant. Host Kellee Edwards chats with its co-owners, James Beard Award-winning chef Mashama Bailey and her business partner John O. Morisano. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey, Counterjam Heads! Season 2 will return 4/12, and in the meantime, we've been doing tons of listening ourselves. Our friends at Salt + Spine just released this new episode featuring The Grey partners and co-authors Mashama Bailey and John Morisano. "The fact that there aren't as many black men or women running kitchens in America is in itself a systemic problem. There are tons of people of color when you go into any kind of culinary program—and in the mid-level kitchens, there's tons of diversity in those kitchens. But as soon as you cross the threshold into higher echelon kitchens, then you start to thin out because there isn't any capital backing these talented folks." —Mashama BaileyFrom Salt + Spine: Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too.Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celebrated restaurant. But it’s more than the story of The Grey — it’s also a conversation about race, class, gender, and American culture. And interlaced throughout are recipes to accompany the chapters.

This week, we're excited to welcome Mashama Bailey and John O. Morisano to Salt + Spine, the podcast on stories behind cookbooks.Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too.Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celebrated restaurant. But it’s more than the story of The Grey — it’s also a conversation about race, class, gender, and American culture. And interlaced throughout are recipes to accompany the chapters.Mashama and John joined us remotely in our virtual studio for this week’s show.BUY THE BOOK: Omnivore Books | Bookshop | IndieBound Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Mashama Bailey and John O. Morisano to Salt + Spine, the podcast on stories behind cookbooks.Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too. Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celebrated restaurant. But it’s more than the story of The Grey — it’s also a conversation about race, class, gender, and American culture. And interlaced throughout are recipes to accompany the chapters. Mashama and John joined us remotely in our virtual studio for this week’s show. See acast.com/privacy for privacy and opt-out information.

Your pod docents discuss the movie Minari before recommending the Twitch chess tournament PogChamps, the album "Cool Dry Place" by Katy Kirby, some fun articles (like one about a lost Bitcoin password and one about a library built from books in the trash -- links below) and the book "Black, White, and the Grey" by John O. Morisano and Mashama Bailey. https://www.nytimes.com/2021/01/12/technology/bitcoin-passwords-wallets-fortunes.html https://t.co/wWpWAeFA2H?amp=1

Your pod docents discuss the movie Minari before recommending the Twitch chess tournament PogChamps, the album "Cool Dry Place" by Katy Kirby, some fun articles (like one about a lost Bitcoin password and one about a library built from books in the trash -- links below) and the book "Black, White, and the Grey" by John O. Morisano and Mashama Bailey. https://www.nytimes.com/2021/01/12/technology/bitcoin-passwords-wallets-fortunes.html https://t.co/wWpWAeFA2H?amp=1

Your pod docents discuss the movie Minari before recommending the Twitch chess tournament PogChamps, the album "Cool Dry Place" by Katy Kirby, some fun articles (like one about a lost Bitcoin password and one about a library built from books in the trash -- links below) and the book "Black, White, and the Grey" by John O. Morisano and Mashama Bailey. https://www.nytimes.com/2021/01/12/technology/bitcoin-passwords-wallets-fortunes.htmlhttps://t.co/wWpWAeFA2H?amp=1

Today we present cookbooks from black chefs and black cookbook authors. We'll share  some of our favorites and some classics, as well as newly published cookbooks.(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you) Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin https://amzn.to/3qsNmKTIn Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking by Edna Lewis https://amzn.to/3qpMRBuVegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry https://amzn.to/3bdX7pNThe Rise: Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson https://amzn.to/3pnRJ8DBlack, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant by Mashama Bailey (Author)John O. Morisano (Author)https://amzn.to/3jSsM46Son of a Southern Chef: Cook with Soul by Lazarus Lynch (Author)https://amzn.to/2NAT5Q8Living Lively: 80 Plant-Based Recipes to Activate Your Power and Feed Your Potential by Haile Thomas https://amzn.to/2OEhLYBRodney Scott's World of BBQ: Every Day Is a Good Dayby Rodney Scotthttps://amzn.to/3qsLKkeBlack Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing by Jerrelle Guy https://amzn.to/3jSvAORRice: a Savor the South® cookbook (Savor the South Cookbooks) by Michael W. Twitty https://amzn.to/3diP79H

This is the shortest month of the year, so we're packing as much as we can into each episode!Our headline guest this week is Wylie Dufresne, in our opinion one of the most influential American chefs of the past few decades. He shares what he's been up to during the pandemic (including the pizza experiments that have dominated his Instagram feed), opens up about the future; and kicks around the historical context of "modernist cuisine."We are also thrilled to welcome back Mashama Bailey of The Grey in Savannah, Georgia. She and her business partner John O. Morisano discuss their new book Black, White, and The Grey, which combines their two distinct voices and points of view in an examination of race, the hospitality business, and friendship.And in this week's current events segment, a trio of chefs and owners--Jef Edwards of Ration Food Lab in Toronto; Roni Mazumdar of the forthcoming Dhamaka in lower Manhattan; and Jeff Miller of Rosella on New York City's Lower East Side--who have opened or are about to open during the COVID pandemic, trade notes and offer advice about how to navigate this difficult time.Links mentioned in episode:Our 2019 interview with Mashama Bailey at the Philly Chefs Conference (starts at 1 hour, 3 minutes)Our Toqueland interview (2 parts) with Wylie DufresnePlease consider supporting Andrew Talks to Chefs via our Patreon page--we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.(photo of Wylie Dufresne by Evan Sung)

S6 Ep 5: In this episode, meet world-renowned sommelier Aldo Sohm, co-founders of the beloved restaurant The Grey, Mashama Bailey and John O. Morisano, and blogger and farmer Caitlin Henderson. Go behind the mic as each of these authors shares stories of the role that food, wine, community, and family play in each of their lives - from founding beloved restaurants to chronicling life on a farm. Wine Simple by Aldo Sohm: https://www.penguinrandomhouseaudio.com/book/602485/wine-simple/ Black, White, and The Grey by Mashama Bailey and John O. Morisano: https://www.penguinrandomhouseaudio.com/book/602192/black-white-and-the-grey/ Faith, Farming, and Family Caitlin Henderson: https://www.penguinrandomhouseaudio.com/book/612259/faith-farming-and-family/

Today's show is an interview with chef Mashama Bailey and John O. Morisano, the duo behind The Grey and Grey Market in Savannah, Georgia. The Grey is located in a former Greyhound bus station on Martin Luther King, Jr. Boulevard in Savannah which operated until 1964, through the Jim Crow era, segregating black and white passengers. Today this space is home to one of the most celebrated restaurants in America, where Mashama serves dishes inspired by her upbringing in Savannah and Queens, NY. On a recent Friday afternoon I met with both of them at a Johno's Manhattan apartment near Gramercy Park to talk the pressures of running such a historic restaurant and what a business partnership between a black chef and a white co-founder looks like. A Hungry Society is powered by Simplecast.

This episode is brought to you by the Savannah Economic Development Authority The first meeting was an instant connection, but that didn't keep the start from being a bit rocky. Today, it would seem absurd to think of The Grey as unsuccessful but the journey taken by chef Mashama Bailey and founding partner John O. Morisano has been a challenging one. But it has been fruitful. Now nationally-recognized, The Grey has become a beacon of the emerging food scene in Savannah and Bailey has become a staple on the national chef awards circuit and a participant on the recent season of Netflix's 'Chef's Table' series. On this episode of Difference Makers, they talk about starting the restaurant and the challenges that entailed, how they focused on creating an enriching culture at The Grey, what the national spotlight has done to change the restaurant and what to make of the explosion of food culture in the Hostess City. (6:57): Mashama's move into cooking (10:30): Johno's experience buying the old Greyhound bus terminal Revamp planned for original Greyhound depot on MLK (SMN, Sept. 11, 2013) Savannah's own Greyhound terminal could soon earn a place in history (SMN, Dec. 5, 2016) (13:57): Mashama and Johno's first meeting, development of their partnership Jane Fishman: New Savannah restaurant turns strangers into partners (SMN, Oct. 25, 2014) (18:56): Culture is key to creating a successful enterprise like The Grey (27:00): The growth of The Grey New restaurant The Grey opens with gusto (SMN, Dec. 20, 2014) (33:17): What has the national attention around Mashama done for The Grey? Eater: The Grey is the 2017 Restaurant of the Year (Eater, Nov. 8, 2017) Savannah's The Grey earns international praise as one of TIME's 'greatest places of 2018' (SMN, Aug. 27, 2018) Savannah's The Grey featured in trailer for new season of Netflix's 'Chef's Table' (SMN, Feb. 13, 2019) Savannah chefs Mashama Bailey and Bryan Furman nominated for James Beard awards (SMN, Feb. 27, 2019) (36:04): What does Johno and Mashama make of the food scene explosion in Savannah? (40:11): The food scene in Savannah now compared to the Paula Deen craze before (43:18): Creating a memorable setting at The Grey and other Savannah restaurants re-purposing old buildings City Talk: First visit to Husk yields look at renovation, creative menu (SMN, Feb. 19, 2018) Historic Savannah home gets new life as La Scala Ristorante (SMN, Oct. 20, 2018) Make sure to follow The Commute podcast for daily news briefs from Adam.