Podcast appearances and mentions of Jonathan Gold

Thank you to all of our listeners for helping us get to 600 episodes. If you like what we are doing, drop us a review on Apple or Spotify. Besha Rodell is a restaurant critic, columnist, and freelance reporter based in Melbourne, Australia. She is a James Beard Award winner and served as a critic at Creative Loafing, LA Weekly, and The Age. It was really great to have Besha in the studio to talk about her life as a critic, which she details in all its guts and glory in a terrific memoir, Hunger Like a Thirst. We talk about her time working in New York City restaurants and writing in the shadow of Jonathan Gold, who she followed as critic at LA Weekly during her time in Los Angeles. We also discuss the current restaurant reviewing scene and so much more.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Nepali Bhanchha Ghar is our momo rec in Queens, AOOA is our go-to Hudson Valley farm stop this summer, Aliza shares a home cooking update. Also: Blue Cove Preserves is doing great tinned branzino, we're pro-honey in a salad dressing, and Yes Plz and Camber is the coffee you should be subscribing to.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read more:Leave Beets and Goat Cheese Alone [TASTE]Peanut Butter Beautiful [TASTE]How We Chose the World's Best Restaurants [Food & Wine]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

One, admittedly major, decision can change the course of your life for the better. Especially if that major decision involves you leaning into your life's purpose. Because once you see the chance to align yourself with your goals, and you take it, everything starts to fall into place. This is exactly what happened with this week's guest, Bricia Lopez. She started her culinary career taking over her parents' struggling restaurant with her siblings, and now she's a critically acclaimed, globally recognized chef.    Bricia Lopez is a chef, entrepreneur, and acclaimed author. She is a partner at Guelaguetza Restaurant, recipient of The James Beard American Classics award and lauded by the late L.A. Times food critic Jonathan Gold as “The best Oaxacan restaurant in the United States.” Bricia has authored two cookbooks. “OAXACA Home Cooking From the Heart of Mexico” became an instant Amazon bestseller and earned a 2020 James Beard nomination. Her second cookbook, “Asada,” published in 2023, was included in the New York Times' list of best cookbooks of the year. In collaboration with her siblings, Bricia has launched two nationally distributed brands, including the bottled cocktail mix, I Love Micheladas™️, and Guelaguetza™️ mole starters. A sought-after featured guest, Bricia has appeared on NBC's Today Show and judged Bravo's Top Chef, while also being featured in high-profile outlets such as Forbes, NPR, Food & Wine, BBC, and The New Yorker.   In this week's episode, we're talking to Bricia about how she built a culinary empire rooted in culture. We also dive into how she maintains the confidence to build her dream life and how she can do it as a mother to two small children. Bricia is proof that you can give yourself anything you want; you just have to go for it.    Follow Bricia on: Instagram: @bricialopez Website: https://www.bricialopez.com/    Follow Erika on: Instagram @‌theerikacruzTikTok @‌theerikacruzLinkedIn Website: http://www.theerikacruz.com How to work with Erika: Join the waitlist for the Courage Driven Latina program here. Join the waitlist for the Magnetic Mastermind here.   Podcast production for this episode was provided by CCST.

Documentary film director Laura Gabbert has made critically acclaimed films that deploy humor and emotion to tell penetrating, character-driven stories about American culture and society. Among her documentaries, Food and Country, premiered at the 2023 Sundance Film Festival and was released theatrically in October 2024. Laura's film, Ottolenghi and the Cakes of Versailles, explores chef Yotam Ottolenghi's collaboration with the Metropolitan Museum of Art. She also directed City of Gold, which is about Pulitzer Prize winning food writer, Jonathan Gold. City of Gold was named by Vogue Magazine among their “65 Best Documentaries of All Time.”Additional feature work includes the documentaries No Impact Man, Sunset Story, and the short film Monument/Monumento. Her TV work includes the Netflix shows Ugly Delicious and Disclosure. Most recently, Laura completed the 6-part non-fiction series, The Power of Film, based on the work of legendary UCLA film scholar, Professor Howard Suber. The series premiered on Turner Classic Movies in January 2024. For the record, Laura and I know one another from “The Power of Film” as I became involved in this exceptional project as a Co-Executive Producer. Like Laura, I'm a UCLA MFA Graduate and one of Howard Suber's former students. Howard has been a guest on StoryBeat, and his episode is one of this show's most downloaded. https://lauragabbertfilms.com/www.thepoweroffilm.com 

We'd love to have your feedback and ideas for future episodes of Retail Unwrapped. Just text us!Special Guest: Jonathan Gold, Vice President of Supply Chain and Customs Policy, National Retail FederationIn a year of unprecedented economic uncertainty, the possible implementation of widespread tariffs has far-reaching implications for retail markets and consumer behavior. Beyond the immediate impact on pricing, these trade policies could fundamentally alter supply chain strategies, product availability, and market competition. Join Shelley and Jonathan Gold from NRF as they discuss all-things tariffs and how challenging it is for retailers to plan for sudden, unexpected policy changes. While some retailers advocate bringing manufacturing back to the U.S, the infrastructure, skilled labor, and economic conditions required for domestic production cannot be established quickly enough to counteract imminent, imposed tariffs. From a macro perspective, the current trade environment demands a strategic reassessment of supply chain diversity and risk management to thrive in an increasingly volatile global market.For more strategic insights and compelling content, visit TheRobinReport.com, where you can read, watch, and listen to content from Robin Lewis and other retail industry experts, and be sure to follow us on LinkedIn and Twitter.

We sat down with Jonathan Gold, the Vice President of Supply Chain & Customs Policy at the National Retail Federation to talk about the President's tariffs policy and its impact on the industry and the broader economy going forward. We'll talk about those issues and wrap it up with the legislative scorecard.

We really, really love what Rob Martinez is doing on YouTube and TikTok. Rob is behind the voice and visuals of Eating With Robert, a delightful series of dispatches from restaurants around the world. As we find out in this interview, Rob has a film background and started his own feed as a way of highlighting his favorite New York City pizzerias, diners, Egyptian fish grills, and Turkish kebab sellers. Rob is doing the work, scouting and shooting the types of places journalists like Jonathan Gold, Ligaya Mishan, and Robert Sietsema became famous for writing about. Rob is as much of a “food writer” as any of us in the industry, and it was cool to learn about his approach, and some of his favorite places around the world.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The re-opening of Brooklyn's Kellogg's Diner in Brooklyn, Lola's is one of our favorite new NYC restaurants, Famille du Vin canned wines are so good (and shoutout to Leitz Eins Zwei Zero Non-Alcoholic Sparkling Riesling too), Eater LA published a terrific package of stories about the new restaurant influencers, and how TikTok is transforming Los Angeles's dining scene one swipe at a time. Also, some thoughts on the new New York Chinatown restaurant Bridges, and we finally made it to Yang's Kitchen in the San Gabriel Valley and it totally delivers.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM ROB MARTINEZ:Lodi's Pizza [TikTok]Kebab Cafe [TikTok]The Original Influencers [Eater LA]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Did you know that "Kambo," a frog poison, cleanses your body and boost your immunity? Natural remedies including tobacco, Sananga, Hapé and more are used in the biohacking community to improve longevity & health. Learn more about the healing powers these alternative health treatments in today's episode on Plant Medicines. Meet our guest Jonathan Gold, co-founder of Planet Kambo, shifted from a 10-year IT career to pursue healing and enlightenment through plant medicine. Discovering the transformative power of Kambo frog medicine, he now serves as a skilled facilitator with numerous testimonials of recovery, escaping the corporate world to live a life of purpose and soul alignment. Thank you to our partners Outliyr Biohacker's Peak Performance Shop: get exclusive discounts on cutting-edge health, wellness, & performance gear Ultimate Health Optimization Deals: a roundup article of all the best current deals on technology, supplements, systems and more Gain mental clarity, energy, motivation, and focus with the FREE Outliyr Nootropics Mini-Course The simple, guided, and actionable Outliyr Longevity Challenge helps you unlock your longevity potential, slow biological aging, and maximize your healthspan Key takeaways You can naturally help your body to significantly prevent sicknesses using Kambo Places that use tobacco have the longest lifespans L-Theanine can be used as emergency anti-anxiety medication Links Watch it on YouTube: https://youtu.be/t611CUpEhDc Full episode show notes: mindbodypeak.com/151 Connect with Nick on social media Instagram Twitter YouTube LinkedIn Easy ways to support Subscribe Leave an Apple Podcast review Suggest a guest Related shows EP136 - “Kambo” Animal Medicine: A Neurologist's Key Tool For Healing & Transforming Do you have questions, thoughts, or feedback for us? Let me know in the show notes above and one of us will get back to you! Be an Outliyr, Nick

Life is driven by flavor. The seductress that is flavor often leads us down the rabbit hole of food studies. If you run a restaurant or you're in the food business, you know that flavor is power and it needs to hit in the first few bites. But what exactly is flavor? And how do we create it in our own heads? We've been following the interests of Arielle Johnson for years. Her new book is Flavorama: A Guide to Unlocking the Art and Science of Flavor. Evan Kleiman: When I hear the term "flavor scientist," my mind goes to the industrialized food world. I think of someone working for a big company, like Kraft or Kellogg, who's trying to create the next viral snack or food trend. But that is not what you do. How does your work differ from that of most other flavor scientists? Arielle Johnson: Most food scientists and most flavor scientists are employed by large food companies, largely because that is who hires people like that and pays for the field to exist. I'm at a little bit of a right angle to what they do. [What I do] intersects in the chemistry and in the sensory science but I'm much more interested in understanding flavor as an everyday experience, as an expression of biology, culture and ecology, and as something to use in the kitchen. So I do apply it but in a different way than it is typically applied. Are you often contacted by chefs who are trying to create something or push something further, and they need science to help them take a leap? Often, they don't necessarily know what science they need but they know that I am good at solving problems using science. Often, a chef has been working in one direction or another, maybe trying to do a fermentation project or get a flavored ice to behave a certain way. When I can, which is a lot of the time, actually, I like to step in and try to cherry pick what area — is it biology? is it chemistry? is it molecules reacting? is it volatility or something like that? — and set them on the right path to get what they want. That must be eminently satisfying. Incredibly. That's my favorite thing. What intrigues me about flavor is how personal it can be. I sat across from noted restaurant critic Jonathan Gold each week for a couple of decades, listening to him describe flavor. I would always ask myself, is that how I perceive what he's talking about? Often, in my own mind, it was no, I'm perceiving it differently but how interesting it is, what he's perceiving. Could you speak a little bit about that, the personal nature of flavor? One of the things I find most exciting and attractive about flavor is that it sits at this intersection of the extremely concrete — it's based on molecules, which we can measure, real matter — and the personal. Flavor doesn't happen until you put something in your mouth and the signals get sent to your brain and then from there, all bets are off. But one important piece to the connection between flavor and the personal, is that flavor is not just taste, it is also smell.  Smell is a huge, essential part of flavor. Smell, more than any of our other senses, is deeply tied in a physical, neurological way to our emotions and memories. Once we gather smell molecules and build a smell signal and pass it to the rest of the brain, the first place that it goes is the limbic system in places like the amygdala, places where we keep our most emotional, personal memories and associations. So with smell, and therefore with flavor, we'll often have our personal history, our emotional reaction to it, come up before we can even recognize or articulate what it is that we are smelling and tasting. Chefs and restaurants around the globe enlist the help of flavor scientist Arielle Johnson to give them a leg up on deliciousness. Photo by Nicholas Coleman. It's so interesting to me that these days, on social media in particular, where people are constantly giving their takes on whatever they're eating or the latest restaurant thing, it's always within these parameters of better or worse. Yet I think very few of us have spent the time to actually parse what it is we like and why. I think that's true. I think science really has nothing to say about questions of aesthetics and taste — taste in the philosophical sense, not the physiological sense. What is the ultimate? What is the best? These are subjective questions. Science can enhance that understanding but can't really tell us what it is. Let's get into the science. What is flavor? Flavor is a composite sense, combining mostly taste and smell, as well as some information from all the other senses but taste and smell are the two big ones. Taste, meaning sweet, sour, salty, bitter, and umami, is something a lot of people know about but let's focus on smell. In the book, you say, "Right now, as you read this, you have brain cells dangling out of the bottom of your skull, exposed to the air inside your nose at all times, and we all walk around like this is totally normal." I know that is how it works. I know it's a real thing. And still, every time I think about it, it blows my mind that that is how smell works. We have neurons that are attached on one end to a structure called the olfactory bulb in our brain and then those neurons, those brain cells, pass through small holes in the base of our skull and just kind of hang out, waiting to grab on to smell molecules on the inside of our nasal cavity. Amazing. You compare smell to a QR code. What do you mean by that? It's probably best understood by comparing it to taste. With taste, we have very distinct matches between specific molecules, specific receptors, and specific perceptions. When you taste something sour, acid molecules will go onto your tongue. They will interact with the sour receptor, which pretty much only interacts with them and with nothing else, and the signal that gets sent to your brain is like pressing a key on a piano. So sour, loud, and clear. Very simple, very one-directional.  With smell, we don't have a finite set of smells the way we do with taste. We have the five basic tastes. With smell, we have about 400 different types of receptors and the way that we collect smell information is rather than having these one-to-one pairings, like acid to sour receptor and sugar to sweet receptor, all volatile smell molecules can interact with several of these 400 receptors. And any receptor might grab on to a few or dozens of molecules in a different way. You have some rules for flavor that you list in the book. I think the one that is the most useful for home cooks is the fact that flavor follows predictable patterns, and that if people understand the patterns, they can unlock the ability to improvise. Is it possible to train your palate to become attuned to that? Absolutely. A lot of people when I'm talking to them and they hear that I study flavor, they're like, "Oh, I have such a bad palate. I could never do that." The fact is that most humans are very, very good at distinguishing differences between flavors, we're just very bad at naming them. Fortunately, we can learn how to do that with practice. Most of us are just out of practice. I've actually, in my academic career back in the day, trained a few dozen people to become very precise analytical tasters. What we do in the lab, you can essentially replicate on a simpler level at home. It's really just a process of smelling and tasting things very carefully, paying attention, trying to name any associations that you have, and then basically doing this over and over again. Most people are bad at it at first and it feels very out of our comfort zones and uncomfortable, but eventually, you will get very good at it. Let's get into specific ingredients. What is meat?  Meat, from the perception of a flavor scientist, is a mostly flavorless but texturally interesting sponge of proteins soaked full of water with a relatively tiny amount of flavor-active molecules in it. Those flavor molecules are like precursors and they create a meaty flavor once that meat is cooked. Yeah, so if you smell ground beef or taste beef tartare from a restaurant or a supplier that is reputable enough to give you raw meat, you'll notice it doesn't taste beefy like beef stew, necessarily, or like cooked meat. That beefy flavor really doesn't exist until you start heating up the meat and the different ions and enzymes and things like that interact with things like cell membrane lipids and free amino acids, stuff that's floating around. Once all these components meet and get shaken up in the heat, they'll make these very beefy flavored molecules. That is the flavor of meat that we know and love. Objectively, do vegetables have more flavor than meat from a molecular standpoint? Yes. In terms of raw product, vegetables have a lot more flavors than raw meat. Definitely. Okay, spice. We're here in LA. You had a burrito for breakfast. Why do different versions of chilies hit differently? In terms of spiciness, chilies have a very, very spicy molecule in them called capsaicin. The range of spicy in chilies is pretty much a one-to-one correspondence with the concentration of this molecule capsaicin that they make. The weird and fun thing about spicy is that it feels like a taste but it is not actually a taste because we do not sense it with our taste buds. We sense it with a pain receptor. Technically, spicy is a part of touch. Wow, I love that. For some unknown reason, I have about two pounds of cocoa nibs in my pantry.  Nice problem to have.  You gave me the gift, in your book, of cocoa nib lemon butter. How do we make it and what do we do with it?  Cocoa nib lemon butter is a compound butter. It's a recipe I wrote to highlight and showcase how good fat is as a carrier of aromas. Specifically, any compound butter is really about taking some kind of flavorful solid ingredient, folding it together with butter, and letting it hang out for a little while. With cocoa and lemon butter, you get these deep, roasted fruity notes from the cocoa nibs, some bitterness and also this very light, sprightly, heady citrus flavor from lemon zest. The nice thing about compound butter is that it's easy to make. And by giving these aromatic, flavorful ingredients a chance to hang out with the butter for a little while, you'll get something that is infused with the character of the flavors but also has these intense pops of it. It's a dynamic eating experience that I really like.  It's really interesting. The reason I have so many cocoa nibs is that I really love making biscotti with cocoa nibs. I think I'm going to make that butter and then use the butter in the recipe.  That sounds delicious. That's exactly the kind of thinking I hope people take away from reading about flavor. Basically, any time you're cooking and bringing ingredients together, you have an opportunity to bring them together in a more flavorful, more delicious way. Any time you're adding fat to a recipe, whether it's butter or oil or anything like that, if you combine it with the flavorful ingredients early on, you'll get a much more intense, round, well-infused flavor. Making this compound butter and then using the butter to make the biscotti, I think you'll probably get quite a different taste experience. Cacao Nib–Lemon Butter Makes about 1 cup This is a salty-sweet dessert on some rich brioche or challah. It's also great on squashes, summer or winter. Ingredients  2 sticks (about 225 g) softened, best-quality unsalted butter (grass-fed and cultured, if you can find it!) 2 tablespoons (20 g) lightly toasted, crushed cocoa nibs a scant ½ teaspoon (2.5 g) fine sea salt 3 g lemon zest (just short of 1 medium lemon, zested) Instructions In a medium to large bowl, combine all the ingredients. Mix together well, then pile on a piece of plastic wrap and roll into a log. Chill, well wrapped, in the fridge until use. Consume within 3 weeks. Reprinted from Flavorama by arrangement with Harvest, an imprint of HarperCollins Publishers. Copyright © 2024, Arielle Johnson. Tell me about your Peanut Russian. The Peanut Russian is my take on a White Russian, which is coffee liqueur and half-and-half. Watch The Big Lebowski. I don't know if people still drink them regularly. I like them a lot. It's this idea of an alcoholic beverage that's got this deep coffee, bitter brown goodness and a lot of creaminess. But in this case, instead of a dairy product, you use peanut milk, which is like making soy milk but with peanuts instead of soy beans. It's extracting all the flavor of the peanut into this creamy "milk" and then using a coffee-infused rum in the place of a Kahlúa to make a really creamy, nutty, also vegan cocktail experience. It sounds so good to me. Why are you a fond evangelist, someone who goes so far as to cook giant trays of chicken that you're then going to dispose of because you have stabbed it so many times to let the juices flow out and caramelize on the pan? The fond is, as you say, when you're cooking a piece of meat and the juices leak out, they make this brown layer that sticks to the pan. This, to me, is the perfect concentrated essence of meatiness. Whenever I brown a piece of meat or I'm trying to make gravy or roasting a piece of meat, I always, always, always deglaze the pan and find a way to incorporate the fond, the brown meaty parts into either the meat itself or into a sauce.  During previous Thanksgivings, when we've grilled our turkey and we're not roasting it in a pan, so we did not have a fond, I did not want terrible gravy (I think fond is essential for good gravy) so we roasted sheet pans of chicken drumsticks that I stabbed all over while they were cooking, which you're not supposed to do. You're not supposed to stick your knife too many times into a piece of meat to check because it'll let the juices run out. In this case, I wanted the juices to run out because I wanted them to collect on the pan and make an extra, extra large fond to use wherever I wanted. In this case, [it was] for delicious gravy. In my defense, I didn't actually throw the drumsticks away. I did use them to make a light stock. But in this case, you're really taking that flavorless sponge and separating it from the meat juice, which you get to experience as its own concentrated essence. Does texture have anything to do with flavor or is it just a bonus? No, texture is a huge part of flavor. The texture of salt grains, for example, can have a really significant impact on how salty you perceive a salt to be. Things like astringency in red wine. If you drink a young red wine and it makes the inside of your mouth feel like sandpaper, you'll have a bit of a different flavor experience overall than if you were just drinking it without tannin. Is that because the tannins are actually having a physical effect on the surface of your tongue? Not on the surface of your tongue. Your entire mouth is lubricated with saliva. (Sorry for saying "lubricated" and "saliva." I know those are gross words.) What makes saliva a good lubricant, in this case, is because it has different types of proteins, sometimes what are called glycoproteins, floating around in it. Tannins, which are groupings of polyphenols that make red wine red and other fruits and flowers the colors that they are, react with the proteins and pull them out of solutions. It'll actually make your saliva a much less efficient lubricant. Astringency is the unmediated feeling of your tongue touching the inside of your mouth. I love that. It's such a nerd fest. Do you think that one reason why a lot of good restaurant food happens is because chefs take advantage of opportunities to create layered flavor, they take the time to do that, whereas at home, we just want to feed ourselves? Absolutely. In a restaurant, since you are doing all of your prep in advance and then executing many dishes over the course of a night, the structure is really set up that allows you to pre-make or pre-prep a lot of different components then bring them together on the final plate. I'd say yeah, the biggest difference between really complex-tasting restaurant food and home cooking is this singular focus on making each component as flavorful as possible, often regardless of how inefficient and time-consuming that is. This is where all of the infusions, extractions, dehydrated situations come into play. Fermentation, things like that, if you want to start your prep months before you're going to eat a dish. Like at Noma. Exactly. We have to talk about pie because we're kind of pie-obsessed. And specifically apple pie. We have a big contest coming up in a few weeks and there are two apple categories this year. How is the flavor of an apple transformed by heat? When you heat up smell molecules, since those molecules are volatile, they are able to basically spend time as a gas and float through the air. Once you heat them up, they will start to essentially boil off and dissipate. This is how a reed diffuser or one of those candle rings that you put essential oils into works. You heat up small molecules and they'll go up into the air more. They won't all do it at the same rate and to the same degree.  When you cook apples, or heat up pieces of fruit but specifically apples, you'll tend to boil off some of the lighter, tutti fruity and green top notes. What you're left with are a lot of what a perfumer might call the base notes, the physically and chemically heavier smell molecules that, in the case of apples, have this really decadent, plush, rose petal, cooked fruit, caramel, tobacco character. That's one of my favorite flavors. My favorite apple molecule is called beta-Damascenone. It is a norisoprenoid. It's one of these apple base notes. Do you have any advice on how to enhance the flavor of an apple pie?  Yes. One is to enhance the flavor of the apples themselves by trying to induce chemical reactions that will create more flavors than the apples already have. So if you were to roast or caramelize the apples a little bit, or if not all of the apples, some of the apples beforehand, you'll be introducing more flavor molecules into the pie, literally. If you include any fats or butter in the cream, in the filling itself, let the apples and the spices mingle together with any fat for maybe a day in the fridge before you put them all together and you'll get a much more permeated, infused flavor expression of all of those things.  If you wanted to go crazy, you could enhance the apple flavor of the apple filling by using a bit of apple molasses, which is really just reduced apple juice or apple cider. If you juice some of the apples and simmer [the juice] very gently until you make a syrup, you'll get a super concentrated essence of apple that you can then really beef up the apple pie with. As water reduces, flavor gets a boost, giving apple pie a concentrated taste when the fruit bakes. Illustration by Arielle Johnson. That's what I do. Great minds think alike, I guess. There are a couple apple farms that make an exceptional cider extract — boiled cider. It's so delicious.  I think that's a great example of how thinking about the science of flavor doesn't have to feel like an organic chemistry class. It can be a little enhancement to your existing culinary intuition. I'm glad you already figured that one out. If you can exhort us to take on board one technique at home to create more flavor, what would it be? I think one of the easiest ways to embrace this is to embrace the Maillard reaction. The Maillard reaction is a reaction between amino acids to the building blocks of proteins and sugars. Chemistry aside, it is the source of all of the browned, toasted, roasted flavors in things like chocolate, coffee, roasted meat, chicken skin, toast, brown butter. It's a reaction that has many different faces. Chocolate doesn't taste the same as coffee although they're both sort of brown-tasting.  The easiest way to use this to add extra layers of flavor to whatever you're cooking is to heat up any ingredients that you have, whether that's butter or a piece of meat, so that these things have a chance to react with each other and to, as much as possible, do things like dab the outside of meat before you sear it so that there isn't as much water. [That way], the water doesn't absorb all of the heat, the heat can go into the meat and then create this delicious browning reaction. A lot of the precursors, the building blocks for this stuff, are just hanging out in the ingredients that we're using all of the time. All you have to do is be a little bit clever about how you're applying heat to them and you'll reap all of these flavor rewards. "Flavorama: A Guide to Unlocking the Art and Science of Flavor" explores the building blocks of yumminess. Photo courtesy of Harvest.

We're in Hawaii this week — at least Nancy is — and we talk about everything from native fruits to Spam, one of the few foods in the world that Ruth has never eaten. Ruth talks about the Zen of pie making, Nancy gives a shout out to two of her favorite kitchen utensils and Laurie waxes poetic about why Jonathan Gold fell in love with the island. Leaving Hawaii we discuss why failure in the kitchen is a good thing. Then it's on to the politics of pesto — along with a handy little trick to make it better — even if you're not doing it by hand. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.Our favorite mortar and pestleNancy has shown up at the cooking class she's conducting in Hawaii with just two treasured pieces of equipment. First and foremost is her beloved mortar and pestle, which is so heavy she's asked her assistant Juliet to pack it in her suitcase. It's one originally made for pharmacists and Nancy is so fond of hers that she sometimes buys extras to give to her friends. In fact, she gave one to Ruth years ago and Laurie has had one for decades too.What makes it so special that all three of us have it in our kitchens? Nancy says that while a rougher molcajete is right for guacamole, she loves the smooth surface of her unglazed ceramic mortar and pestle for making mayonnaise, aioli and especially pesto, which she never makes in a food processor. Laurie found this description on the British Museum website that describes why the original Wedgwood & Bentley mortars were considered superior to marble “for the purpose of chemical experiments, the uses of apothecaries, and the kitchen”: “These mortars resist the action of fire and the strongest acids. ... They receive no injury from friction. They do not imbibe oil or any other moisture. They are of a flint-like hardness, and strike fire with steel.”Nancy also loves her trusty Microplane. But then, who doesn't? It pretty much changed life in the kitchen, as John T. Edge explained in this 2011 story for the New York Times.Note that in our bonus post for Episode 3, available to paying subscribers later this week, we share the recipe for Nancy's caprese salad, which is on the cover of “The Mozza Cookbook,” plus a pie recipe from Nancy's new baking book “The Cookie That Changed My Life” and a mini podcast all about salt.Thank you for reading Three Ingredients. This post is public so feel free to share it.A proper luauNearly every year Nancy participates in the Hawaii Food & Wine Festival, founded by chefs Roy Yamaguchi and Alan Wong. It's an event that grew out of Cuisines of the Sun, which Associated Press writer Barbara Albright once described as “the ultimate food camp.” Nancy happened to be cooking at Cuisines of the Sun the year that Laurie took Jonathan to Hawaii for the first time. Until that trip in the late 1990s, Laurie had only experienced the food of tourist Hawaii and thought that the island destination would be a place where Jonathan could take a vacation from thinking about food in a serious way. Boy was she wrong. When they arrived on the Big Island they were invited to a luau that was unlike any Laurie had ever experienced. Held at Hirabara Farms run by Kurt and Pam Hirabara, who were pioneers in the Hawaii regional cuisine movement, the music, dancing and especially the food — all rooted in Hawaiian culture — were enchanting. There wasn't a grass skirt in sight. After that trip, Jonathan was smitten. Here's an excerpt from a story he wrote for Ruth at Gourmet in 2000 describing that party:There may be a prettier acre than Kurt and Pam Hirabara's up-country farm on the island of Hawaii, where the damp, mounded earth and skeins of perfect lettuces glow like backlighted jade on a wet afternoon. But when the sun comes out and the mist melts away, and through a break in the clouds suddenly looms the enormous, brooding mass of Mauna Kea, the loftiest volcano in the world, it's hard to imagine where that prettier acre might be.Three hours before chef Alan Wong's luau at Hirabara Farms, a party celebrating the relationship between the chef and the army of Big Island growers who supply the Honolulu restaurant that has been called the best in Hawaii, the tin roof of the Hirabaras' long packing shed thrums with rain, and the thin, sweet voice of the late singer Israel Kamakawiwo'ole slices through the moist mountain air. Wong's kitchen manager, Jeff Nakasone, trims purply ropes of venison into medallions for the barbecue, and pastry chef Mark Okumura slaps frosting on a stack of coconut cakes as high as a small man. Lance Kosaka, who is the leader at Wong's Honolulu kitchen, arranges marinated raw crabs in a big carved wooden bowl. Mel Arellano, one of Wong's colleagues from culinary school and something of a luau specialist, reaches into a crate and fishes out a small, lemon-yellow guava.“I've got to eat me one of them suckas,” he says, and he pops the fruit into a pants pocket.I nibble on opihi, pricey marinated limpets harvested in Maui, and try to gather in the scene. Two of Wong's younger sisters stir a big pot of the gingery cellophane-noodle dish called chicken long rice; Buzzy Histo, a local kumu hula—hula teacher—crops orchids, exotic lilies, and birds-of--paradise brought over from the farmers market in Hilo. A cheerful neighbor, Donna Higuchi, squeezes poi from plastic bags into a huge bowl, kneading water into the purple goo with vigorous, squishing strokes until the mass becomes fluid enough to spoon into little paper cups. She giggles as she works.“Some people like poi sour,” she says. “I like it frrrr-rresh. Although most people would say I'm not really a poi eater. I like it best with milk and sugar—it's really good that way.”Her friend stops measuring water into the poi and wrinkles her nose. “Don't listen to Donna,” she says. “You try your poi with lomilomi salmon.”If you're hungry for more, here's an article Jonathan wrote for Food and Wine Magazine, when he visited the islands with Roy Choi. And here's the L.A. Times story about poi that Laurie talks about in this episode. Poi is a food that most visitors to Hawaii rarely experience in the way it was intended to be eaten. “The mush you might have been served at a hotel luau,” she wrote, “was almost certainly not aged, and probably served plain, which is the rough equivalent of eating potatoes mashed without butter or cream.” Or, as Victor Bergeron, aka Trader Vic, once wrote, “Americans do not appreciate food which is too far out.”Devil in a white can Ruth, Nancy and Laurie all remember Underwood Deviled Ham with great fondness from their childhoods. Surprisingly, this is the entire ingredient list: Ham (Cured With Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric).It turns out that it's a very old product. The William Underwood Company began making it in 1868 (soldiers ate a lot of deviled ham during the Civil War), and the company's logo was trademarked two years later making it the oldest extant American food trademark. And what about that other ham in a can, Spam? As described on the Hormel website, it's made from six ingredients: “pork with ham meat added (that counts as one), salt, water, potato starch, sugar, and sodium nitrite.” We talk about Spam musubi (Spam and sushi rice wrapped with nori), which has been popular in Hawaii for decades — Jonathan called it “the real soul food of Hawaii” in this review of the now-closed Monterey Park restaurant Shakas.Ruth may not be a Spam fan, but our musubi talk prompted her to bring up one of her favorite nori seaweed-wrapped snacks, onigiri. We thought you might like to make your own onigiri. Here's a recipe from Serious Eats. For more recipes, including one prompted by Ruth talking about the zen of pie making — spending time with her rolling pin makes her very happy in the kitchen — check back later this week for this episode's bonus post for paying subscribers with a new mini podcast. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Why do we call Nancy the queen of pistachios? What secrets can Ruth tell us about critic bait? And is Laurie really the only one of the three of us who loves tripe? Also, can food be too flavorful? These are just some of the things we're talking about in today's episode. We also discuss the vanity of cooking. We dish on show-off chefs and why Nancy says Thomas Keller and Massimo Bottura don't fit in that category. We talk about why we love Sarah Cicolini's Rome restaurant Santo Palato and the Pie Room at London's Holborn Dining Room. Plus, why chefs like Italy's Franco Pepe and Nancy use dehydrators. And could it be that writer and former “Great British Bake Off” finalist Ruby Tandoh is this generation's Laurie Colwin? In addition, for you, our paying subscribers, read on for bonus notes. But first, let's talk pine nuts. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast excerpts that didn't fit into the main show, consider becoming a paid subscriber.A better pine nutWould you be shocked to learn that the pine nuts you're most likely using in your pesto come from China or Siberia?Nancy, of course, knew all about this. But Ruth remained ignorant until a few years ago, at a market in Italy she noticed that the pinoli were much larger than the ones she buys at home.Back in her own kitchen, she scrutinized the pine nuts in her freezer. (Pine nuts are filled with oil, which means that left in the cupboard they quickly go rancid. It's much safer to store them in the freezer.) Sure enough, the label said something about the various countries the pine nuts might have come from, and not one of them was Italy or the United States.She took out a handful and laid them next to the ones she'd bought in Italy. Half the size! Then she tasted them. Half the flavor! These days she buys her pine nuts from Gustiamo, which owner Beatrice Ughi gets from the west coast of Italy where Pinus Pinea trees, better known as Italian stone pines or umbrella pines, grow. They're expensive. And they're worth it. Pro tip from Nancy, who gets pine nuts from Sicily for her Mozza restaurants but also uses the smaller, more common varieties of pine nuts for big batches of pesto. Use pricey larger Italian pine nuts when you want to serve the pine nuts whole, as in the rosemary-pine nut cookies she serves at Pizzeria Mozza with her famous butterscotch budino — we've got a recipe below. And if, like Laurie, you were wondering why we don't just harvest pine nuts from all the pine trees grown in the U.S., here are two articles from 2017 that explore the issue: Modern Farmer calls “the downfall of the American pine nut industry, a truly embarrassing and damaging loss given that the pinyon species in North America can produce nuts (seeds, technically) worth upwards of $40 per pound.” The magazine cites a Civil Eats report that puts part of the blame on a U.S. Bureau of Land Management practice of clearing “thousands of acres” of piñon-juniper woodlands for cattle grazing between the 1950s and ‘70s because the trees were “useless as timber.” The pistachio queen dehydratesNancy practically lives on Turkish pistachios, which are smaller and more flavorful than the American kind. She's particularly partial to pistachios from Aleppo. There are many sources; one we like in New York is Russ and Daughters. Nancy also loves Sicilian pistachios. But as she discusses in the podcast, if you want to get the nuts both green and crunchy, you're going to need a dehydrator. “That is,” she says, “the best purchase I've ever made.” This Magic Mill is a favorite. Another unexpected chef who uses a dehydrator is Slow Food hero Franco Pepe, who is also Nancy's favorite pizzaiolo. She rarely spends time in Italy without making a visit to Pepe in Grani, his restaurant in Caiazzo outside of Naples. In fact Nancy is the one who persuaded restaurant critic Jonathan Gold (and Laurie's late husband) to come to Caizzo for a 2014 Food & Wine article in which he said Franco Pepe made what “is probably the best pizza in the world." Many others, including our friend and Italian food expert Faith Willinger, who first told Nancy about Pepe, agree.So what does a chef like Pepe, who insists on hand mixing his dough and calibrates his pizzas to show off the freshness of his region's ingredients do with a dehydrator? For one thing, he dehydrates olive and puts them on a dessert pizza with apricots sourced from the volcanic soil of Vesuvius. It's fantastic. Laurie talked to him for the L.A. Times about what tech can do to save pizza's future. Read about it here. The Colwin legacyRuby Tandoh! Ruby Tandoh! If you want to read the article we all love — the one that got Ruth to suggest that Tandoh might be this generation's Laurie Colwin — here it is. Note the excellent title: “The Studied Carelessness of Great Dessert: On croquembouche, Alison Roman, and the art of not trying too hard.” And just in case you don't know Colwin's work, here are two stories, one from the New Yorker and one from the New York Times, that talk about the Colwin legacy. As for Tandoh's Vittles — if you're not reading it, you're missing out. You can find it here.Mind and heartThat is Massimo Bottura trying to make Nancy happy. Which he always does.  You probably know that his small restaurant in Modena, Osteria Francescana, has three Michelin stars and was voted the best restaurant in the world twice on the World's 50 Best list and remains on its Best of the Best list. You might also know that he's a chef with an extremely interesting mind and a huge heart, who is deeply involved with feeding the hungry of the world.We've known (and admired) both Massimo and his elegant American wife Lara Gilmore for a while now. But although Laurie and Nancy had eaten at his Modena restaurant many times, Ruth was late to the game. This is part of what she wrote in 2017, after her first marathon lunch at his restaurant:Leave it to me to go to a four-hour lunch on a day of such intense heat the newspaper headlines all read “Dangerous even for the animals.”  (For the record, it hit 107 degrees.)  … We arrived parched and almost dizzy with heat.Within seconds, we'd forgotten everything but the pure pleasure of listening to Massimo and Lara discuss their various projects (a refettorio in London, another in Burkina Faso and a gelateria in a refugee camp in Greece) — and the meal they were about to serve us.Blown away. That's my instant review.  If you want more, keep reading.For another perspective on Massimo's food, Laurie wrote in the L.A. Times about the meal she ate at Osteria Francescana earlier this summer when the chef was revisiting and reconceiving many of his iconic dishes, including tortellini. “Bottura may break the form of a classic dish,” she wrote, “but he almost always brings the flavor back to the nostalgic tastes of his childhood.”Incidentally, Massimo and Lara have a new book, Slow Food Fast Cars, and they will be discussing it with Ruth on Monday night, Dec. 11, at the 92nd Street Y in Manhattan. Come join them!Best comment of this episode? Nancy on croquembouche: “Struggling with your food is not a fun way to cook.”The London Restaurant ListHere are the London restaurants Nancy mentions in this episode.Lyle'sThe Barbary The Palomar: The Pie Room at the Holborn Dining RoomSaborSt. John'sPop Quiz!Can anyone guess the name of the chef standing next to Nancy?Want a recipe from Nancy?In addition, for you, our paying subscribers, read on for bonus notes and the recipe for Nancy's famous Butterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookie. And we'll give you the answer to the pop quiz above. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

We're 10 years old, bitches! We breakdown Bitch Talk's origin story, including the John Stamos Minute and our Moments of Pleasure, on location at Harry's Bar in San Francisco - where it all began. And then learn why we call ourselves the Golden Girls of podcasting as we reflect on some of our favorite interviews and moments throughout the years. Thank you for voting us Best of the Bay Best Podcast for the second year in a row! (tied for first place with The Black Landscape)Also, it's time to celebrate! Join us on Sunday, October 15th at Casements Bar in San Francisco from 3-6pm. More details +  RSVP to the free event here!Quick links to our favorite interviews referenced in this episode:Erin at the LA Podcast Festival 2015Jonathan GoldIke BarinholtzJohn C. ReillyLisa LingDanny StrongJessimae PelusoW. Kamau BellDaveed DiggsGayle McLaughlinRuby IbarraPepa (of Salt-N-Pepa)H.P. Mendoza part 1 part 2Helen ChoLaurie WooleverAnthony Bourdain Crawl Part 1 part 2Betsy West and Julie CohenBill and Turner RossJeff HillerEverything Everywhere All At OnceThe Blindspotting Collection:Blindspotting with Daveed Diggs and Rafael CasalAlanna BrownRafael CasalCandace Nicholas-LippmanBenjamin Earl TurnerApril AbsynthJess Wu CalderBlindspotting LA Premiere PartyBlindspotting Season 1 Finale PartyBlindspotting Season 2 Premiere Party at SXSW--Thanks for listening and for your support! We couldn't have reached 10 years, 700 episodes or Best of The Bay Best Podcast without your help! --Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and abortion is normal.--SUPPORT US HERE!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every Tuesday at 9 - 10 am on BFF.FM 

Eric Greenspan didn't do what he did—go through the years of training at the world's best restaurants, slog and hustle and cut a metric **** ton of onions and carrots, become one of SoCal's star chefs, make his way onto national TV, open an L.A. restaurant that earned raves from everyone, including Jonathan Gold—to become known, widely, as “the cheese guy.” But he's not mad at it. “As a chef, you're going to give me this identity and platform that will ultimately expose you to the other things I do? I'll take it all day long,” he says. At his former restaurant, The Foundry, instead of the usual cheese board appetizer, he decided to use the American classic–grilled cheese. It was just a different platform to expose his guests to new and interesting foods, whether it be jams or meats or sauces or pickled things. It took off. People went ape. He even wrote a cookbook, Greenspan's done a few big things. He beat Bobby Flay on Iron Chef. But his newest project should make him an American icon if there's any justice in the world. He reinvented American cheese. American cheese, as most know it, is the single-serve ditty in plastic, made of powders and emulsifying agents. It is perfect as a melting agent for burgers, but not really tasty or particularly attractive, especially now that we've all awoken to a new dawn of truly good cheese. So Greenspan created it. Calls it New School American Cheese. “As a chef you're looking at raising the quality of every ingredient, and that was always the one ingredient I couldn't find a better version of, no better alternative,” he says. So he created it. Real butter, real cream, aged cheese. I've gotten a chance to taste it on a smash burger–just a simple riff of meat, bun, and New School—and it's fantastic. We filmed a TV segment and the whole set, even the part-time vegans, were floored. Eric comes on the podcast to tell us the creation story. He'll be cooking burgers and featuring New School at the Del Mar Wine + Food Festival, one of its first forays into the market.

A Los Angeles native, Chef Johnny Ray Zone began his culinary career as an apprentice, working as a garde manger at Figaro Bistrot in Los Feliz. He worked under chefs like Thomas Keller in Beverly Hills, Gordan Ramsay in London, and Nobu Matsuhisa in West Hollywood, before becoming the executive chef at La Poubelle in LA's Franklin Village. Most people today know him as the cofounder and executive chef of Howlin' Rays, the first Nashville hot chicken spot to open on the West Coast, and the restaurant many say kickstarted our national hot chicken craze.howlinrays.comJonathan Gold Reviews Howlin' Ray's Hot Chicken - Los Angeles TimesHowlin' Rays Dominates Nashville Hot Chicken in Los Angeles! | Where to Eat - YouTubeAnton Ego Tastes Ratatouille - Flashback Scene - Scene from RatatouilleHow McDonald's Invented Modern Fast Food - Scene from The Founder12: How Tragedy Can Lead to Growth, with Ayishat Akanbi - Where We Go Next74: Going to Space, Reusing the Entire Rocket, and Flying Again in 24 Hours, with Andy Lapsa - Where We Go Next1982 Pepsi Cola “Take the Pepsi Challenge” TV Commercial - YouTube60: The Unknown History and Surprising Benefits of Fasting, with Steve Hendricks - Where We Go NextThe Story Of Prince's Hot Chicken | Southern Living - YouTubeLA's Lost Hot Chicken History - EaterHow Hot Chicken Really Happened - The Bitter SouthernerHowlin' Ray's' Instagram: @howlinrays----------Are you a fan of Where We Go Next? I'd love to hear from you. Listen to the very end of this episode for details.Email: wherewegopod@gmail.comInstagram: @wwgnpodcast

This week, we welcome New York City food critic and writer Hannah Goldfield to Lit Up! Angela and Hannah discuss what makes a restaurant experience special, how Hannah captures New York City's shifting moods through the lens of food for The New Yorker, early influences that inspired Hannah to pursue a career in food criticism, quintessential food writers, and the pleasures of reading non-fiction on topics she doesn't devote her time to thinking and writing about. Hannah's recommendations: Save Me the Plums: My Gourmet Memoir by Ruth Reichl Counter Intelligence: Where to Eat in the Real Los Angeles by the late Jonathan Gold, Pulitzer Prize-winning Los Angeles Times restaurant critic Jeffrey Steingarten's food writing in Vogue the late writer Laurie Colwin, author of Home Cooking: A Writer in the Kitchen Battle of Ink and Ice: A Sensational Story of News Barons, North Pole Explorers, and the Making of Modern Media by Darrell Hartman Strangers to Ourselves: Unsettled Minds and the Stories That Make Us by Rachel Aviv Genius Recipes Cookbook by Kristen Miglore via Food52 See you in two weeks! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we welcome New York City food critic and writer Hannah Goldfield to Lit Up! Angela and Hannah discuss what makes a restaurant experience special, how Hannah captures New York City's shifting moods through the lens of food for The New Yorker, early influences that inspired Hannah to pursue a career in food criticism, quintessential food writers, and the pleasures of reading non-fiction on topics she doesn't devote her time to thinking and writing about. Hannah's recommendations: Save Me the Plums: My Gourmet Memoir by Ruth Reichl Counter Intelligence: Where to Eat in the Real Los Angeles by the late Jonathan Gold, Pulitzer Prize-winning Los Angeles Times restaurant critic Jeffrey Steingarten's food writing in Vogue the late writer Laurie Colwin, author of Home Cooking: A Writer in the Kitchen Battle of Ink and Ice: A Sensational Story of News Barons, North Pole Explorers, and the Making of Modern Media by Darrell Hartman Strangers to Ourselves: Unsettled Minds and the Stories That Make Us by Rachel Aviv Genius Recipes Cookbook by Kristen Miglore via Food52 See you in two weeks! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala “All Fired Up”Welcome to the final episode of Hey Hey, L.A., a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the L.A. food scene. Our guest is Nyesha Arrington of Next Level Chef,  the culinary competition starring Gordon Ramsay.A native of Los Angeles, Nyesha grew up in a multicultural household and fell in love with food at a young age. She worked the line at her local Taco Bell as a teen then went on to culinary school and a career in fine dining. Nyesha opened her own restaurants in L.A. and found a fan in the legendary critic Jonathan Gold. “She is a chef whose food tastes like L.A.,” he wrote in his review of Nyesha's second spot, Native. Nyesha joins host Kerry Diamond to talk about her career, her transition from a restaurant “pirate” running on fumes to a centered chef who prioritizes self-care, her role on Next Level Chef, and more. Thank you to Square for supporting our Hey Hey, L.A. miniseries. Visit squareup.com/restaurants to learn more about Square for your business. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Nyesha: Instagram, Next Level Chef, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala “All Fired Up”Welcome to the second episode of Hey Hey, L.A., a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the L.A. food scene. Our second guest is Jenn Harris—food columnist and video host for The Los Angeles Times. Born in Los Angeles, Jenn was lucky to have a Chinese grandmother on her mom's side and a Russian, British, and Jewish grandmother on her dad's who were both talented cooks. Most importantly, they happily shared their enthusiasm for food with their granddaughter. Jenn also discovered a love for writing as a child, so it's no surprise she wound up working as a food columnist in the city she loves. But as Jenn shares with host Kerry Diamond, it took her a while to get there professionally. Jenn talks about growing up in a multicultural household, her path to the Los Angeles Times food section, and those who inspired her along the way, including the paper's late, legendary food critic, Jonathan Gold. Thank you to Square for supporting our Hey Hey, L.A. miniseries. Visit squareup.com/restaurants to learn more about Square for your business. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jenn: Instagram, LA Times food columns, The Bucket List with Jenn Harris

Chef and Co-Owner of Kismet, Sarah Hymanson, and Sous Chef Iliana Loza, discuss plant-forward cuisine, sustainability, and the future of cooking. They also discuss finding those deeper flavor profiles and how to make vegetables shine. Sara Kramer and Sarah Hymanson are the chefs and owners of the popular Los Angeles restaurant, Kismet. They were named the 2017 Chefs of the Year by Eater, only two years after the two Brooklynites arrived in L.A. Kismet immediately earned high praise — especially from the late restaurant critic Jonathan Gold, who launched it into the echelon of his must-try list.

Creating a moment of delight and excellence is what we all want to do when we set up our shops and make coffee for others. We also want to be delighted ourselves with the things we create and feel a sense of pride in each and every drink. Given the range of beverages we serve, that is pretty rare to find. But at least one place manages to strike this balance and has been doing so with singular focus for the past 8 years. Today we get to talk with the owner of the Award winning cafe, Endorffeine in Los Angeles, CA, Jack Benchakul! Jack is a biochemist who turned to small business to find more meaning and fulfillment in work. This set him on a path to pursue craft first through the pastry arts and finally in the coffee industry after one life changing cup of coffee.  Jack learned all he could at home then as a barista before starting Endorffiene with his cousin Ttaya Tuparangsi in 2015 with the goal to pursue a balanced and refined coffee experience unlike any that was currently available. Jack's integrity, knowledge of craft and science, and constance in this pursuit has not only gained Edorffeine nority from famous food writers like Jonathan Gold and Bill Addison, gained Endorffeine, but also recognitions such as "Best Coffee Shops in the U.S. from Food and Wine and on of the "101 Restaurants, Dishes, People, and Ideas from The LA Times. Beyond these things, Endorffeine is firmly established in the coffee community and garners the respect of their industry peers world wide.  In today's conversation with Jack we will be exploring the story of Endorffeine and their unique approach to creating beauty, balance, and community one cup of coffee at a time.  We cover:  Jacks Journey from Biochemistry to pastry to coffee The coffee epiphany that set his course Establishing Endorffeine and its mission Staying consistent over time Pursuing customer facing work as an introvert Values based Menu curation and refinement  What is the “deep fight” Pride in operation and ownership What the pandemic revealed Connecting with customers Advice to other owner on integrity and patience Links: www.endorffeine.coffee Instagram: @endorffeine    Related episodes: 375 : Founder Friday! w/ Roland Horne of WatchHouse 359 : Founder Friday! w/ Nigel Price of Drip Coffee Makers NYC 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark   Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call!   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com      

This special episode marks our second edition of Track Record, a mini-series centering the unique, powerful, and often overlooked extracurricular experiences of Williams students. This week, we talk to Beza Lulseged '25 who took inspiration from late food critic Jonathan Gold and visited restaurants he popularized and some of her childhood favorites during Winter Study. She talks local hot dog shops, uncomfortable fine dining experiences, the importance of eating with others, and the legacy of Gold's attention to casual dining. 

In this podcast, Jeff Berman, Group News Editor for Logistics Management and the Peerless Media Supply Chain Group, interviews Jonathan Gold, Vice President for Supply Chain and Customs Policy, for the National Retail Federation (NRF).

In this podcast, Jeff Berman, Group News Editor for Logistics Management and the Peerless Media Supply Chain Group, interviews Jonathan Gold, Vice President...

This week we're shaking things up, shifting from a "you've got to taste this" recipe to a "you've got to taste this" field trip! LA Times food writer and host of The Bucket List Jenn Harris knows more about L.A. food than most people twice her age; that's because she grew up here with a Jewish grandmother and Chinese grandmother who love to eat. Today she sends me to the San Gabriel Valley, specifically to the Kang Kang Food Court, for sheng jian bao: the dreamiest hybrid of a soup dumpling and a crispy bao you can imagine. We talk all about Jenn's discovery of this hole-in-the-wall (hint: her grandmother knows things) and then cover her career in food journalism, her friendship with Jonathan Gold, and whether or not we could pull off a matzo ball soup dumpling. Hosted on Acast. See acast.com/privacy for more information.

Our guest is David Schlosser who is the chef/owner of Shibumi in Downtown L.A. Shibumi opened in 2016 and shortly afterwards, it earned accolades from various prominent media, including The Los Angeles Times's Jonathan Gold who ranked Shibumi number two restaurant of the whole city. Currently, Shibumi holds one Michelin star. David was classically trained in Japan and soulfully serves authentic Japanese dishes at Shibumi. But originally, he used to cook French cuisine at Michelin starred restaurants in France. In this episode, we will discuss how David got into Japanese food, his training at top kaiseki restaurants in Japan, his philosophy of cooking Japanese cuisine, and much, much more!!! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

In this episode, Nyesha and Jeffrey discuss Nyesha's career journey, what it's like being on TV, how food can bring people together, and much more… Watch this episode on YouTube: https://youtu.be/aLtTVfy1d7M Learn more: Recording date: 12/5/22 Instagram: https://www.instagram.com/nyeshajoyce/ Website: https://www.nyeshaarrington.com/ TedX talk: https://www.youtube.com/watch?v=nw4owe_WdBs Plateworthy with Eater: https://youtube.com/playlist?list=PLUeEVLHfB5-Sr228v7G2sTyVfh8tsHePY Chef Nyesha J. Arrington has been in love with the kitchen since cooking alongside her Grandmother at a young age. Born in Southern California, Arrington was introduced early to diverse foods such as bulgogi, octopus, and homemade kimchi during the first stages of life which these experiences infinitely shape Arrington's palate development and her ideas about cooking and culture. By integrating flavors and techniques from around the world, Arrington is able to create a global style that is both personal and unparalleled. A graduate of the Art Institute of California in Los Angeles, Arrington draws from a fine dining background and has worked with the legendary French chef Joel Robuchon and Melisse. The late Jonathan Gold placing both of her California restaurants in the “Best 101 of Los Angeles”. Arrington is celebrated for her advocacy of using farm fresh, locally, and responsibly sourced ingredients and has been featured on the Los Angeles Times, Food & Wine, GQ, Cooking Channel, Essence Magazine, Life and Thyme, and Eater LA for her accomplishments in the culinary industry. Partnerships with Facebook, Tastemade, Nike, PBS continue to advocate for her culinary vision for the world. Additionally, Arrington has headlined Austin Food & Wine, Los Angeles Food Bowl, Disney California Adventure® New York Food & Wine Festival, and most recently was featured on the Cover of The Rachael Ray Everyday (March 2019) and Delta Airlines' Sky Magazine (May 2018). Today, Arrington owns and operates a full-service Chef consulting & catering business. While traveling around the globe for speaking engagements and dinner collaborations. Her greatest enthusiasm will always be diving into the creative process and cooking “Food that Hugs the Soul.”

Sure, there had been tacos al pastor before he did them, but after the popularity of King Taco, everybody had tacos al pastor. People had had carnitas before, but, suddenly, everybody had carnitas. It just seemed to form the template of what the modern Los Angeles taqueria should be.  --Jonathan Gold, 2013 Nine years ago, Los Angeles lost an unsung hero, Raul Martinez Sr., the founder of King Taco. To find out why this man was so important to LA, I shared a taco or two (or three) with the late Pulitzer Prize-winning food writer Jonathan Gold at King Taco #1 in Cypress Park. (Gold died in 2018.)   Support for this podcast comes from Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live; and by the Corporation for Public Broadcasting, a private corporation funded by the American people. Off-Ramp theme music by Fesliyan Studios.

My very special guest today is the Chef & Owner of Jar Restaurant in LA, Suzanne Tracht! A driving force in the Los Angeles culinary scene, Suzanne Tracht has built JAR into one of the most beloved and successful restaurants in Los Angeles. Drawing inspiration from classic American comfort cuisine, JAR is a pilgrimage for passionate eaters and wine lovers from across the country. After Opening in 2001 with the help of her longtime Chef de Cuisine Preech Narkthong, Tracht's modern American chophouse continues to receive acclaim for its atmospheric setting and exceptional steaks, braises, and seasonal sides—including her sumptuous signature pot roast, which along with her char siu pork has been cited by culinary heavyweights on the Food Network's popular series The Best Thing I Ever Ate as worthy of the show's title. With its retro-modern décor, and evoking the aura of a timeless supper club, JAR has become an indelible part of the city's culture, even starring as a memorable location in the Academy Award-winning classic La La Land during a pivotal dramatic moment. Utilizing the finest local ingredients, Chef Tracht delights in taking classic chophouse dishes—deviled eggs, blue cheese wedge salad, and prime steaks—and updating them with a California sensibility. The season-driven menu offers appetizers and salads, with an emphasis on braises, grilled meats, and seafood, supplemented by an array of sides and traditional sauces. During the holidays, JAR's beloved Passover Seder and Thanksgiving dinners have earned ritual status among faithful patrons.    Born and raised in Phoenix, Arizona, Tracht apprenticed under mentor Chef Siegbert Wendler at the historic Arizona Biltmore Resort and Spa before relocating to Southern California to work in the kitchen of the prestigious Hotel Bel-Air. In 1992, she became chef de cuisine at Nancy Silverton and Mark Peel's famed Campanile, then embarked on her first solo venture as executive chef at the Cal-Asian restaurant Jozu, which ranked number two for “L.A.'s Best New Restaurants” in Los Angeles magazine. Soon after she branched out on her own with the steakhouse concept JAR, Food & Wine named her among its Best New Chefs.   Praise for JAR over the years includes acclaim from the late Pulitzer Prize-winning Los Angeles Times and LA Weekly restaurant critic Jonathan Gold, who gave JAR a coveted spot on his “101 Best Restaurants in LA” list every year since its inception. He says “Tracht's gift lies in her ability to reproduce the old tastes within a modern context so that the sautéed pea tendrils with garlic make as much sense as the creamed spinach, the duck-fried rice as the mashed potatoes, and the char siu-style pork chop as the prime filet mignon.” Other accolades include Los Angeles Magazine, The Wall Street Journal, Bon Appétit, Saveur, Food & Wine, Gourmet, Los Angeles Confidential, Angeleno, Haute Living, Elle, InStyle, Zagat, and Eater.   Chef Tracht, whose many television appearances include Top Chef Masters, Hell's Kitchen, Today, Entertainment Tonight, and countless cooking shows, continually donates her time to charitable organizations and events. Her generosity of spirit has been recognized by some of the region's most prominent organizations, including SOVA (a community food and resources program of Jewish Family Service of LA), C-Cap (Careers Through Culinary Arts Program), LA Loves Alex's Lemonade, Project Angel Food, No Kid Hungry, and Cedars-Sinai Women's Heart Center. Suzanne has received peer recognition for her work, participated in Fortune magazine's Most Powerful Women Summit, and has cooked multiple times at the prestigious James Beard House. And she joins us again to talk about her Thanksgiving memories, menu, and wishes… www.thejar.com

On this episode of The Meals That Made Me, Adam talks with Bricia Lopez - a restaurateur, author, social activist, and co-owner of the James Beard award-winning L.A. Oaxacan restaurant, Guelaguetza. Dubbed “LA's Oaxacan Princess,” by the late L.A. Times food critic Jonathan Gold, Bricia shares her passion for Oaxacan culture and the rich culinary traditions and indigenous flavors that she holds close to her heart. From the complex ingredients for mole that go well beyond just chocolate, to her father's early days in America selling tlayudas with a crunchy pork paste as a street vendor in L.A., and to why she believes that making a great salsa can impress anyone, these are the meals that made Bricia Lopez. This podcast is produced by First We Feast in collaboration with Complex NetworksHost: Adam RichmanExecutive Producers: Chris Schonberger, Nicola Linge, and Justin BoloisHead of Podcast Production: Jen StewartSupervising Producer: Shiva BayatSenior Producer: Jocelyn AremAssociate Producers: Nina Pollock and Katherine HernandezProduction Managers: Shamara Rochester and Natasha BennettRecording Engineer / Sound Designer: Andrew GuastellaThanks to the team at BuzzfeedFor more First We Feast content, head to First We Feast on IG, Facebook, YouTube, and TikTok Hosted on Acast. See acast.com/privacy for more information.

Jonathan Gold, the restaurant critic for the Los Angeles Times and star of the new documentary "City of Gold" (out March 11), talks about what it was like to dine out with a film crew, life as a critic, and Pete Wells' infamous Per Se review. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hey Friends,"I cheated at the game of life. And at The Game of Life."We rolled the dice on directing duo John Francis Daley's and Jonathan Gold's  diet Clue tribute, "Game Night" for this weeks episode. Jason Bateman and Rachel McAdams are having a blast but did we? Released:February 23, 2018Featuring: Bob Rudenborg, Jon MarekEditing: Jon MarekTheme: Brian Adams-Find Us Across the Web: https://www.thebutchandthebi.com/Jon's Links: https://linktr.ee/jonklobsterBob's Links: https://linktr.ee/asmallfrogart

Gustavo Arellano – Werk, Weekly, Quesadillas and OJ - Gustavo Arellano is an icon in southern California. His work writing for a variety of publications for decades. He covers culture, ethnicity, food, and food again. You'll love Gustavo's book, "Taco USA: How Mexican Food Conquered America" available at Amazon For sure, you need to sign up for Arellano's newsletter at Also check out Gustavo Arellano's podcast Gustavo recently appeared in the Netflix series Ugly Delicious. His segment features another LA icon, Jonathan Gold, who passed away in 2018. Arellano's writing captures the best of what makes California, in particular Southern Californians, the fascinating multi-cultural exciting place that it is.  Please support the Break It Down Show by doing a monthly subscription to the show  All of the money you invest goes directly to supporting the show!   For the  of this episode head to  Haiku Another author Gustavo Arellano We love such people   ​Similar episodes: Phil Green  Perttu Polonen  Janeshia A. Ginyard  Join us in supporting Save the Brave as we battle PTSD.  Executive Producer/Host: Pete A Turner  Producer: Damjan Gjorgjiev  Writer: Dragan Petrovski  The Break It Down Show is your favorite best, new podcast, featuring 5 episodes a week with great interviews highlighting world-class guests from a wide array of shows.  

In this episode, we're talking about the policy work AMRPA does every day. We talk with three guests about the policy work they do for AMRPA in particular, and the inpatient medical rehabilitation field and patients, in general. Our guests are Kate Beller, AMRPA Executive Vice President for Government Relations and Policy Development; Jonathan Gold, Director of Government Relations and Regulatory Counsel at AMRPA; and Remy Kerr, Director of Health Policy and Quality. This episode is hosted by Patricia Sullivan, AMRPA Director of Communications. 

The late Pulitzer Prize-winning L.A. food writer Jonathan Gold once wrote about Kevin Bludso’s BBQ: “The brisket that issues from those battered smokers is a paradigm of meat, beef that disappears so quickly that, if it weren’t for a feeling of satisfying fullness, you might swear that you had less eaten it than dreamed it.” Kevin Bludso is a BBQ legend and now, with the help of my pal Noah Galuten (a James Beard-nominated cookbook author and co-host, with his wife Iliza Schlesinger, of Don’t Panic Pantry on Instagram) he’s authored a cookbook: The Bludso’s BBQ Cookbook. The book is unique because, in addition to it’s extremely useful recipes for making BBQ at home (and it’s very doable: just listen to the podcast!), the book also tells Kevin’s unique story of growing up in Compton and spending his summers in Corsicana, Texas. It’s a beautiful portrait of his family and his community and it’s as much a great read as it is a great culinary resource. I could go on and on, but I think the interview speaks for itself. Enjoy listening to Kevin and Noah and, if you’d like to hear more, become a paid subscriber at amateurgourmet.substack.com and you’ll have access to my Ten Bonus BBQ Questions with Kevin and Noah tomorrow. This is a public episode. Get access to private episodes at amateurgourmet.substack.com/subscribe

In this podcast, Logistics Management Group News Editor Jeff Berman interviews Jonathan Gold, Vice President of Supply Chain and Customs Policy, for...

In this episode, I talk with Jonathan Gold, CEO of the Arbor Group of Summer Camps. We talked about the power of play, the special importance of summer camp to individual development, and what business leaders, school leaders, and community leaders can learn from the mission-driven power of leadership in camps.

In this fireside chat, FreightWaves' reporter Grace Sharkey and the National Retail Federation's vice president of supply chain and customs policy Jonathan Gold discuss how increasing e-commerce sales and capacity crunches are changing retailer's logistics' strategies. Gold dives into how port congestion, automation and acquisitions have changed how retailers design their supply chains.Follow FreightWaves on Apple PodcastsFollow FreightWaves on SpotifyMore FreightWaves PodcastsJoin Global Supply Chain Week

Episode 93 Notes and Links to Steph Cha's Work          On Episode 93 of The Chills at Will Podcast, Pete welcomes Steph Cha, as the two discuss her work as an “Elite Yelper,” book reviewer, mystery writer, and award-winning novelist. The two discuss, among other topics, her early relationship with words, her inspiration for food writing and Yelp-ing, as well as her mystery writing and its connections to escape and/or reality. The two finish by discussing the historical fiction/mystery/character-driven modern classic Your House Will Pay and its vivid characters and prose.       Steph Cha is the author of Your House Will Pay, winner of the Los Angeles Times Book Prize and the California Book Award, and the Juniper Song crime trilogy. She's a critic whose work has appeared in the Los Angeles Times, USA Today, and the Los Angeles Review of Books, where she served as noir editor, and is the current series editor of the Best American Mystery & Suspense anthology. A native of the San Fernando Valley, she lives in Los Angeles with her family.   Buy Steph Cha's Your House Will Pay   Buy Steph Cha's Follow Her Home   Buy Steph Cha's Dead Soon Enough: A Juniper Song Mystery   Buy Steph Cha's Beware Beware: A Juniper Song Mystery   Review: Kirkus Review for Beware Beware   Los Angeles Times Review of Books Review for Your House Will Pay   Your House Will Pay: A Conversation with Author Steph Cha on Race Relations-hosted by LA Public Library   The Rumpus Interview with Steph Cha from 2015    Steph Cha's Yelp Reviews     At about 1:40, Steph talks about growing up in the San Fernando Valley and her early love of reading, as well as interesting anecdotes about her mother's role in encouraging her reading   At about 5:30, Steph discusses her relationship with bilingualism, growing up with Korean as her first language   At about 7:00, Steph outlines her early reading loves, including reading Jane Eyre at eight or nine and The Phantom Tollbooth, among others; she relates a funny early reading of Catch 22 and her voracious appetite for manga   At about 11:20, Steph is asked about representation in what she read as a adolescent, and she talks about what she was used to missing   At about 12:15, Steph talks about Maurene Goo and her standout work that makes Steph wish she had been able to read such work when she was a kid   At about 13:15, Pete asks Steph about inspiring writers and “ ‘Eureka' moments in her writing career path, including examples of what to and what not to do   At about 16:50, Pete wonders how law school and her high-level Stanford and Ivy League education informed her later writing   At about 19:55, Steph talks about any connections between her and a protagonist of Your House Will Pay   At about 21:00, Steph talks about her prolific Yelp reviews and the Yelp-ing lifestyle    At about 22:00, Steph recounts an incredible anecdote that coincides with the early days of the legendary Kogi food truck   At about 24:00, Steph talks about her early work with Yelp and how it connected to other work and life events   At about 26:30, Pete asks for a few LA taco recs-Steph mentions Tacos 1986, Guisado's, and Mexicali, among so many others   At about 28:20, Steph talks about her days working with the legendary writer, the late Jonathan Gold    At about 33:00, Steph and Pete discuss Jonathan Gold's sense of generosity and how she was a scout with young standouts like Javier Cabral   At about 35:50, Pete asks Steph if there is ever a need or a benefit to “ripping” a book or restaurant in a review if the quality is low   At about 38:50, Steph discusses tropes and themes from her noir writing, as well as the seeds for her Juniper Song trilogy    At about 42:40, Pete wonders about the balance between realism and “escape” in Steph's writing, in her mysteries and in Your House Will Pay   At about 44:20, Pete and Steph discuss her masterful usage of Los Angeles as almost a character in its own right in her writing   At about 46:50, Pete recounts his visceral experience at reading the marvelous and profound Your House Will Pay   At about 47:30, Steph's son joins the chat!   At about 47:45, Pete and Steph discuss two marvelous works that have informed their reading and knowledge of the events regarding the 1992 Rebellion and Latasha Harlins' murder, Anna Deavere Smith's Twilight: Los Angeles, and Brenda Stevenson's The Contested Murder of Latasha Harlins   At about 48:10, Steph discusses the seeds for Your House Will Pay   At about 49:50, Steph explains why and when she uses “Uprising”/ “Riot”/ “Rebellion” with regard to the events of 1992 after Rodney King's police beating and in the book   At about 51:35, Pete inquires into the background on the book's title and the use of “house”; she references a 1985 rap song that gave her the title-Toddy Tee's “Batterram”   At about 52:30, Steph explains how Your House Will Pay, being her fourth book, plays with and avoids the “white gaze”   At about 54:30, Pete wonders about Steph's writing process regarding the book's flashbacks and nonlinear narrative   At about 57:00, Pete and Steph discuss the memorable main characters of the book and their significance, including LaTasha Harlins and the infamous Soon Ja Du   At about 59:45, Pete's compliments about Steph's book bring up a discussion of how topical the so-called “history” of the ‘92 Uprising and Lastasha Harlins are-”how cyclical violence is”   At about 1:01:40, Pete wonders about any evolution of the characters of the book, especially Grace and Shawn   At about 1:03:45, Pete and Steph discuss salient and profound themes from the book and Pete wonders about some positive feedback that stands out for Steph At about 1:07:35, Steph discusses upcoming projects and works-in-progress, including some screenwriting (!)   You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch this and other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.  This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com. Please tune in for the next episode, a conversation with Sara Borjas. SARA BORJAS is a Xicanx pocha, is from the Americas before it was stolen and its people were colonized, and is a Fresno poet. Her debut collection of poetry, Heart Like a Window, Mouth Like a Cliff was published by Noemi Press in 2019 and won a 2020 American Book Award. Sara was named one of Poets & Writers 2019 Debut Poets, is a 2017 CantoMundo Fellow, and the recipient of the 2014 Blue Mesa Poetry Prize. She teaches innovative undergraduates at UC Riverside, believes that all Black lives matter and will resist white supremacy until Black liberation is realized, lives in Los Angeles, and stays rooted in Fresno. The episode with Sara Borjas will air on December 7.  

Gourley and Rust, Whittier, food tourism, Jonathan Gold, the Chef show, Los Angeles culture, record stores, vegetarian, ninja restaurant, Grand Master, Golden era, 7th Day Adventist, movies in New York City, not giving advice, self-righteousness, best friends, how many people do you know, lacrosse, Nate Smith's, Garlock family history, EPCOT genealogy, Dale Carnegie, forgetting names, not acting on thoughts, dog groomer, being present, escaping to memories when bored, cataloging and connecting present moments to things I've seen, Superman 3, Cobra, John Sartori, references from insecurity, Adam Grant, the comfort of conviction, frightened rabbit, not needing to know everything, do I need to have an opinion on everything?, high school quarterbacking, Married With Children, glory days, having fun, being funny, being genuine, being charming, manipulating, Curb Your Enthusiasm, Moulin Rouge, Larry David, Tracy Ullman, being present, self-analysis leads to presence and gratitude and joy, mellifluous, Luther Vandross, voice over, does the talent cream rise to the top?, Swingers, we all have stories, Phantasm, Barb and Star, caught in a lie, Godfather 3, drawing conclusions, just be present and fucking living your life, seven habits of how to destroy people. Support the show (https://www.patreon.com/whatsthatfrom)

Show Notes and Links to Esther Tseng's Work and Allusions/Texts from Episode 67    On Episode 67, Pete talks with Esther Tseng about her freelance writing, her inspirations, seeing herself and her cultures represented in what she has read and continues to read, her profound article from May 2021 after the Atlanta racist spa murders, how her work centers itself in intersections of food, culture, and much more.   Esther Tseng is a Los Angeles-based food, drinks and culture writer available for reported and editorial assignments as well as ghost-written, branded content. She has contributed to the LA Times, Food & Wine, Eater, Civil Eats, LAist, VICE, Time Out, Los Angeleno, and more. Esther Tseng's Personal Website   Article for Shondaland from July 30, 2020, "Food Justice Impacts Who Eats and Who Thrives"   Esther Tseng's Article from May 20, 2021- “The Silence of my White Friends after Atlanta” for Catapult Magazine    Esther Tseng's Article from January 28, 2021 in Rsey: LosAngeles-"Uyghurs in America Want to Share Food and Culture. For Them, It's a Matter of Survival."   At about 1:45, Esther talks about her childhood relationships with food and with the written word, including the interesting ways in which Taiwanese and English and assimilation played roles in her early life At about 8:30, Esther talks about the fraught relationship of Taiwanese to Chinese governing and how her parents came from a time of censorship/language policing At about 9:45, Esther is asked if she felt represented in what she read as a kid, and she At about 11:25, Esther discusses her reading list from when she was a kid At about 12:35, Esther outlines her journey to becoming a writer, with her start on a food blog, inspired by Jonathan Gold's “Counter Intelligence” and others At about 14:55, Esther explains why Jonathan Gold was so inspirational for her, and Pete and Esther trace some of his powerful writing to his patented second-person style At about 17:20, Esther talks about chill-inducing literature for her, including Cathy Park Hong At about 19:15, Esther talks about “Eureka” moments in believing in her writing talents At about 20:20, Esther talks about contemporary food and culture writers who thrill her, including Tejal Rao, Bettina Makalintal, Nicole Clark, and Alicia Kennedy At about 21:40, Esther discusses how she “pitches” articles and comes up with writing ideas  At about 23:50, Esther responds to Pete's inquiries about maintaining objectivity in her writing, especially in doing food reviews At about 27:20, Esther discusses the “Yelp Effect” At about 28:55, Esther responds to Pete's questions about if and how food is an unifying item that brings people and cultures together At about 31:00, Esther and Pete discuss Esther's writing about intersections of food and other topics and if she ever gets resistance to writing about these supposedly-disparate topics At about 33:10, Esther talks about her writing that deals almost exclusively with food At about 34:10, Esther explains the background and details of her enlightening article about Dolan's, a rare Uighur restaurant in the United States, and the amazing stories associated with it At about 39:35, Esther and Pete chat about her article dealing with “food justice” and its disparate meanings  At about 43:30, Esther discusses her recent personal essay that she wrote for Catapult, “The Silence of My White Friends After Atlanta” At about 50:05, Pete and Esther discuss her writing about indifference and how recent pieces by R.O. Kwon and Nicole Chung illustrate Esther's focus on the importance of building coalitions to minimize emotional labor At about 53:30, Esther reads an excerpt from “The Silence of My White Friends After Atlanta” At about 1:00:00, Esther reads her article about Dolan's Restaurant, and Uighurs in America At about 1:03:20, Esther talks about future projects, including an article that highlights mezcal grown outside of Oaxaca At about 1:04:26, Esther shouts out a restaurant that she's been excited about recently in the LA-area: Nossa, a Southern Brazilian restaurant     You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Spotify, Stitcher,  and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch this episode and other episodes on YouTube-you can watch and subscribe to The Chills at Will Podcast Channel. This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. Please check back in for Episode 68 on July 27, with Chris Stuck, whose debut short story collection, Give My Love to the Savages, has been recently released to rave reviews. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.

Welcome to the Psychedelic Conversations Podcast! Episode 15: In this episode, we deep-dive into Jonathan's story and how he came into the healing practices. We then discuss childhood traumas, toxic individuals in the psychedelic space, Kambo medicine and where it comes from, the "Phyllomedusa bicolor" also known as "The Giant Monkey Frog", the history of Kambo and how the medicine is obtained, the strange procedure of taking it and the physical effects after taking the medicine. We go on to talk about our programming in the modern world, the difference between Indigenous tribes vs the Western culture, Jonathan's experience taking Iboga, using a timer when experiencing Kambo to help one understand where they are in the process, the "Planet Kambo" method vs the "Brazillian" method, Jonathan's website and what they have to offer, spiritual narcissism, true happiness within oneself, the negative association of being alone, what is Hapé/Rapé? and how to smoke it, Sananga, and much more. About Jonathan: Plant medicine veteran & Planet Kambo co-founder Jonathan Gold, left an unfulfilling 10 year IT career to pursue a higher path of healing, self-discovery & enlightenment uniting him serendipitously with the transformational healing power of Kambo frog medicine. Now a skilled facilitator boasting thousands of recovery testimonials, Jonathan escaped the matrix of corporate enslavement & lives a life of service, duty & soul alignment. Connect with Jonathan: Website: https://www.planetkambo.com/ Facebook: https://www.facebook.com/Planetkambo Instagram: https://www.instagram.com/planetkambo/ Linkedin: https://uk.linkedin.com/in/kambo-jon?trk=public_profile_browsemap_profile-result-card_result-card_full-click Thank you so much for joining us! Psychedelic Conversations Podcast is designed to educate, inform, and expand awareness. For more information, please head over to https://www.psychedelicconversations.com Please share with your friends or leave a review so that we can reach more people and feel free to join us in our private Facebook group to keep the conversation going. https://www.facebook.com/groups/psychedelicconversations This show is for information purposes only and is not intended to provide mental health or medical advice. About Susan Guner: Susan is a trained somatic, trauma-informed holistic psychotherapist with a mindfulness-based approach grounded in Transpersonal Psychology that focuses on holistic perspective through introspection, insight, and empathetic self-exploration to increase self-awareness, allowing the integration of the mind, body and spirit aspects of human experience in personal growth and development. Connect with Susan: Website: https://www.psychedelicconversations.com/ Facebook: http://www.facebook.com/susan.guner LinkedIn: https://www.linkedin.com/in/susan-guner/ Instagram: http://www.instagram.com/susanguner Twitter: http://www.twitter.com/susanguner Blog: https://susanguner.medium.com/ Podcast: https://anchor.fm/susan-guner #PsychedelicConversations #SusanGuner #PsychedelicPodcast #Microdosing #PsychedelicScience #PlantMedicines #PsychedelicResearch #Entheogens

Find full show notes and links at: https://gocamp.pro/day-camp-pod/mini-advocacy-goldWelcome back, Jonathan Gold!Review us on iTunes!Please help us welcome back the man, the myth, the legend, Jonathan Gold to this Day Camp Mini-Pod!Tune in to hear more about:WHY Government advocacy- It's like an insurance policy- and it's also a bit pricey.Forming your own State Government Advocacy program like we did. www.njcgap.org Examples of how it worked for usIt's really hard and frustrating, and usually doesn't workPandemic Open Houses for Recruiting Campers this SummerIf you want kids to come to you face-to-face in June, their parents are willing to come to you now face-to-face and visit your camp… AND THEY WILL SIGN UP!!!You will show them that you know what you're doing- give them confidenceAnd you can figure out how to do it safely and effectivelywww.youcanbook.mehttps://calendly.com/ Andy's effective Virtual Open HousesDo you have a suggestion for a future show? Let us know by email: daycampquestions@gocamp.pro-YOUR HOST:Andy Pritikin, Owner/Director - Liberty Lake Day CampGUEST:Jonathan M. Gold, MBA, PhD, Camp Owner/Director - the Arbor Group of Camps-SPONSORS:Thanks to our wonderful sponsors who help make this Go Camp Pro podcast possible:AM Skier Insurance    http://www.amskier.com/Commercial Recreation Specialists (CRS)   https://crs4rec.com/-Please review and subscribe!If you've gotten even one good thing from the Day Camp Pod, we would be so grateful if you left us a review and subscribed to this show in your favourite Podcast app.It's so easy! Just click here: https://ratethispodcast.com/dcp  Thanks, Camp Pro!

Find out more at: https://gocamp.pro/ownerspod/takin-care-of-businessIn a financial year like no other, we're thrilled to welcome Jonathan Gold to The Camp Owners Podcast!On the 11th episode of The Camp Owners Podcast, we are taking care of business. We sit down with Jonathan Gold where we get his insight into all things business, the cash crunch and all financial considerations to make 2021 an amazing summer for our campers, family and staff.Tune-in to this episode to hear aboutHow has what you experienced have you thinking about the financial road ahead?What are some things all owners should be thinking about? How should we think about our intentions in operating in 2021 with the way parents might be thinking about camp next summer?Much much more!-Thanks for listening!If you have a suggestion or guest for a for a show, please email our producer, Matt at matt@gocamp.pro.-What Inspires You? Things that inspire our hosts and guests to be the best Camp Owners they can be.Jonathan: Relevance of Camp - I know for an absolute fact that we need to be open for kids this summer.  The power of play and camp is the last venue that we can teach them that, especially amidst the pandemic. “If you want to improve your game, you don't focus on your strengths, you focus on your weaknesses.”Howie: Quote from 1987 from Michael Brandwein at staff training: Participation Principle:  “People take better care of things they help create.”Kelly: Quote by Simon Sinek from his book “Infinite Game”: “The path to a victory is finite. The path to fulfillment is infinite ⇒ To live a life for fulfillment is to live as if there is no finish line ⇒ to play the infinite game.”-Host Links:Howie Grossinger - Co-owner/Director - Camp Robin Hood, Partner - Camp Walden & Madawaska Camps Kelly Schuna - Owner - Hidden Pines RanchJonathan M. Gold, MBA, PhD, Camp Owner/Director - The Arbor Group of Camps-Thanks to our sponsor - CampBrain!CampBrain provides management and registration software to camps and conference centers. Serving 1300+ camps since 1994, with a dedicated staff of 45+ providing personal, caring support and building beautiful, intuitive software.For more information visit them at https://www.campbrain.com/

3/20/16: Talking with Jonathan Gold and Laura Gabbert about the documentary City of Gold

…Because it IS a business! Don't get us wrong, camp is the best, most fun, amazing, happy-go-lucky place there is. It has to be that for the staff for the campers, but as a director, if you want your camp to be around of the long run, there's a more serious side that you need to consider, and that's the reality of the fact that your camp is a business.Let's be clear, we're not here to tell you that spreadsheets, budgets and financial statements are fun, but they are necessary. As our guest, Jonathan Gold says, “you don't love putting gas in your car, but you sure need it!”Along with Jonathan are our regular hosts, Andy, Sam and Ehren to dive deep into taking care of business at your day camp.Tune into this episode to hear more about:Jonathan Gold's camp origin storyJonathan's camp pyramid of importance from cash flow at the base, all the way up to the easier day to day problemsHow to build a culture of financial prudency among other people that spend money at campThe changing landscape of the camping industry and their financial implicationsPractical steps for intentionally planning out your budget and managing cashflowEven more practical and important tips…Do you have a financial tip or question that we didn't cover in this episode? Let us know in the comments or send us an email to daycampquestions@gocamp.proAny questions? Ideas for shows? Topics? Guests? Please send them to daycampquestions@gocamp.proTHE DAY CAMP PROGRAM TIP OF THE WEEKAndy - Homebase App for hourly employees. Tracking hours, reminders, notes for absences, and transferring it to payroll.Sam - “Funraising” game - Penny Wars. (You'll have to listen to this episode to get it)Ehren - Giving out “fake” money to the staff for shout-outs, buying special snacks or privileges. You can also use them to purchase some program equipment. You can call them “Gluck Bucks” if you want.YOUR HOSTS:Andy Pritikin, Owner/Director - Liberty Lake Day Camp, past president ACA NY/NJ, partner/founder

Jose Garces: http://www.grubstreet.com/2018/07/jose-garces-restaurant-groups-has-officially-been-sold.html Gordon Ramsay's new show: https://www.usmagazine.com/food/news/anthony-bourdain-fans-angered-by-gordon-ramsays-new-show/ Parts Unknown: https://www.eater.com/2018/8/1/17638822/anthony-bourdain-parts-unknown-final-season-cnn Netflix Show Refresh: https://www.eater.com/2018/7/29/17628336/netflixs-chefs-table-season-5-salt-fat-acid-heat-and-the-curious-creations-of-christine-mcconnell Jonathan Gold RIP: https://www.nytimes.com/2018/07/21/obituaries/jonathan-gold-dead-los-angeles-food-critic.html#click=https://t.co/FNdrOQPuYL https://www.eater.com/platform/amp/2018/7/21/17598202/jonathan-gold-dies-food-criticism-quotes?utm_campaign=eater&utm_content=chorus&utm_medium=social&utm_source=twitter&__twitter_impression=true http://www.latimes.com/local/obituaries/la-fo-jonathan-gold-obit-20180721-story.html?outputType=amp&__twitter_impression=true Bauer Retires: https://www.sfchronicle.com/food/amp/Michael-Bauer-to-retire-from-The-Chronicle-after-13073124.php?__twitter_impression=true Vettel Revealed: http://www.chicagotribune.com/dining/restaurants/ct-food-restaurant-critic-vettel-ends-anonymity-0718-story.html NYC Best Restaurants 2018: https://ny.eater.com/platform/amp/2018/7/24/17602582/nyc-best-restaurants-2018-summer-ryan-sutton?__twitter_impression=true Future of Food: http://www.perell.com/tweetstorms/future-of-food Niels Brisbane: https://www.eater.com/2018/7/19/17574864/niels-brisbane-young-guns-canlis-bread-lab TFL Plating: https://twitter.com/justin_khanna/status/1024654448499421184 Virgil Abloh's Lecture: https://www.youtube.com/watch?v=biFlrzTJets&t=1910s —

The Stephs are back on Weekly Dish honoring Jonathan Gold and his legacy that helped shape how we talk about food today, farmers market cookbooks and recipes, Food Network shows, and the Stephs answer your foodie questions!

Dave and Alonso remember Jonathan Gold and consider a Vertigo/La Belle et la Bête sequel-crossover. Subscribe (and review us) at Apple Podcasts, follow us @linoleumcast at Twitter, Facebook and Instagram, and then we'd be happy. Join our club, won't you? Dave's DVD pick of the week: SHOES Alonso's DVD pick of the week: BUDDIES

This week on The Stew we welcome Ryan Wilson, the damn executive chef of Lawry's! He's the third generation of the Lawry's fam, they're celebrating their 80th anniversary this year and he came on to tell us all the prime rib pro tips, creamed corn hacks, and doing an event today with Jonathan Gold and he even is a listener an reminds us to talk about the best thing we ate all week, he's a nice man and a fun fella.

This week on The Stew we welcome Jordan Okun, a food writer based here in Los Angeles who is not only a talented eater, but a Stew fan, so he's able to slide right in with Jason and Andre's pod sensibilities. We chat about “MajorDomo," the new Momofuku restaurant here in LA, the bread at Cheesecake Factory, the best slice of Pizza in LA, Jonathan Gold still at the top? Grand Central Market, what's a better idea for a first date, bar or restaurant, and so much more!

This week on The Stew our annual Jonathan Gold 101 list recap where we literally discuss every single restaurant on the list starting at 101 and going to 1. It's long, arduous, unnecessarily unfair and ignorant. We voice somehow very strong opinions about dozens of restaurants, despite having never visited them a single time, many we've never even heard of, sorry!