Podcast appearances and mentions of josh ozersky

For me, the 4th of July represents sacrifice, pride, and the Nathan's Famous Hot Dog Eating Contest.  The latest guest on The Flex is on the Mt. Rushmore of all-time competitive eaters.  Crazy Legs Conti, currently #27 in the Major League Eating rankings, holds world records in Buffet Food (5.5 lbs in 12 mins) and French Cut Green Beans (2.71 lbs in 6 mins).  We discuss the polarizing force that is Takeru Kobayashi, and the age-old question “what happens to you physiologically after eating 60 hotdogs?”He's a writer, actor, former strip club beverage manager, and gastronomic historian. His takes on food, and film remind me of the late, great Josh Ozersky. He has also written spec scripts for “30 Rock”, “The Simpsons”, and “Seinfeld”.  Find out if I can get him to elaborate on each storyline.  Grab a seat, set a table, cook some delicious goodies, and listen to this entertaining episode.  https://majorleagueeating.com/eaters/10http://crazylegsconti.com/IG: crazylegsconti

I first really got to know Andrew Friedman after the death of our mutual friend, the great food writer Josh Ozersky. Andrew is a widely respected food writer who has collaborated on numerous landmark cookbooks and chef memoirs. Now his labor of love, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (Ecco Press, 2018), is making waves in the industry. Friedman charts a course starting in the mid 1960s and winding up in the early 1990s during which the profession of cheffing became what it is today: Respectable. But what a hot, heavy, up and down journey to get there! We conducted this interview on the front sun deck of a beautiful house in Silverlake, Los Angeles. Learn more about your ad choices. Visit megaphone.fm/adchoices

I first really got to know Andrew Friedman after the death of our mutual friend, the great food writer Josh Ozersky. Andrew is a widely respected food writer who has collaborated on numerous landmark cookbooks and chef memoirs. Now his labor of love, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (Ecco Press, 2018), is making waves in the industry. Friedman charts a course starting in the mid 1960s and winding up in the early 1990s during which the profession of cheffing became what it is today: Respectable. But what a hot, heavy, up and down journey to get there! We conducted this interview on the front sun deck of a beautiful house in Silverlake, Los Angeles. Learn more about your ad choices. Visit megaphone.fm/adchoices

I first really got to know Andrew Friedman after the death of our mutual friend, the great food writer Josh Ozersky. Andrew is a widely respected food writer who has collaborated on numerous landmark cookbooks and chef memoirs. Now his labor of love, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (Ecco Press, 2018), is making waves in the industry. Friedman charts a course starting in the mid 1960s and winding up in the early 1990s during which the profession of cheffing became what it is today: Respectable. But what a hot, heavy, up and down journey to get there! We conducted this interview on the front sun deck of a beautiful house in Silverlake, Los Angeles. Learn more about your ad choices. Visit megaphone.fm/adchoices

I first really got to know Andrew Friedman after the death of our mutual friend, the great food writer Josh Ozersky. Andrew is a widely respected food writer who has collaborated on numerous landmark cookbooks and chef memoirs. Now his labor of love, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (Ecco Press, 2018), is making waves in the industry. Friedman charts a course starting in the mid 1960s and winding up in the early 1990s during which the profession of cheffing became what it is today: Respectable. But what a hot, heavy, up and down journey to get there! We conducted this interview on the front sun deck of a beautiful house in Silverlake, Los Angeles. Learn more about your ad choices. Visit megaphone.fm/adchoices

I first really got to know Andrew Friedman after the death of our mutual friend, the great food writer Josh Ozersky. Andrew is a widely respected food writer who has collaborated on numerous landmark cookbooks and chef memoirs. Now his labor of love, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (Ecco Press, 2018), is making waves in the industry. Friedman charts a course starting in the mid 1960s and winding up in the early 1990s during which the profession of cheffing became what it is today: Respectable. But what a hot, heavy, up and down journey to get there! We conducted this interview on the front sun deck of a beautiful house in Silverlake, Los Angeles. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Week in Review, Jack and Erin blast through the past week of HRN content! Social media optimization, shifting your diet to save the environment, and a sausage for every culture. “The Breakdown” brings us a tribute to the late food writer, Josh Ozersky.

One of the great chroniclers of American chefs and food was lost a year ago, when Josh Ozersky died suddenly at the age of 47. We remember Josh with some of his friends and colleagues including writer and former Mr. Cutlets cohost Stefanie Cohen; Heritage Radio Network's executive producer Jack Inslee; his collaborator in the early days of New York Magazine's Grub Street blog, Daniel Maurer; chef Harold Moore; owner of his longtime favorite watering hole The Boxcar Lounge, Johnny Spingola; and writer Nick Solares. And we check in with Josh's wife Danit Lidor from Portland, Oregon, where he spent the last six months of his life.

There is a shortage of line cooks in this country. Is it because new culinary graduates want to be instant Top Chefs? Are they unwilling to earn their bones on the line, hoping to skip ahead to celebrity status? Or has the explosion of food culture caused the shortage by the very nature of its popularity? Maybe it's as simple as being 22 and not wanting to spend your formative years cooking in a small town when you might make a name for yourself in New York? This week I talk with Chef Ian Boden about this very thing. From his 26-seat, 400 square foot restaurant, The Shack, in the heart of Staunton, Virginia, Chef Boden is creating some of the most tasty, creative food I've had in years. On first glance you'd think such a small space would create more problems than opportunities but Ian sees only freedom. Freedom to be the kind of chef he wants to be and the freedom to create the sorts of dishes he wants to make. And he's able to do it with limited staff only four days a week. Dinner only. The Shack just celebrated its 2nd anniversary and thankfully shows no signs of slowing down anytime soon. In fact, four of his dishes made my "Best of 2015" list. Early on the restaurant earned accolades from the likes of Esquire writer Josh Ozersky and Washington Post food critic Tom Sietsema. But as anyone who's worked in the food industry knows there's no such thing as overnight success. Ian has been at this a long time starting as an apprentice under French Chef Marc Fusilier at Chez Marc in Manassas, himself a Maitre Cuisiniers de France (M.C.F.), the prestigious organization of Master Chefs of France. After culinary school he cooked in New York and while still in his 20's opened Staunton Grocery and five years later was selected as chef of Charlottesville's Glass Haus Kitchen. All of these experiences taught him to be a good chef you have to be present. Focusing on your guests rather than on accolades, celebrity, and hype. Not running an empire from an office with a clipboard, but in the kitchen every night, getting excited about whatever seasonal ingredient you have in front of you and continually perfecting, tweaking, and trying new things. What I love about the way he cooks is an ingredient on the menu on Wednesday will be in a totally new form by Saturday. So eating at The Shack is always an adventure. It's progression. And it's always delicious. In this episode we talk about his improvisational style of cooking and why having restrictions and specific parameters actually helps you to be more creative. What is schmaltz? What is redneck caviar? What's the difference between molecular gastronomy, "fussy" French cuisine, and what I like to call "tweezer food"? You'll find out. We go down many culinary rabbit holes in this episode so make a pot of coffee and settle in. This is good stuff people. As I drove home from Staunton I couldn't help thinking about a scene in "The Gambler". Mark Wahlberg is compulsive and in trouble when he approaches John Goodman for a loan. John explains when you are in debt to someone else, when you are working toward someone ELSE'S dream, you're not operating from The Position of Fuck You. And that is the highest goal a human can achieve. To be beholden to no one. To only be driving toward your own happiness, your own peace, and to not owe anybody anything. It's a great scene. You should watch it. And in my opinion, Chef Ian Boden is most definitely operating from The Position of Fuck You. A good place to be. This was recorded the day before Snowstorm Jonas hit and a few times folks came in with questions and snow preparations. I thought about editing them out then figured what the hell. I want my listeners to know what happens day-to-day in a restaurant. This is it guys. You wear many hats. Even during a scheduled interview... SHOW NOTES - Links to items discussed within the episode: Josh Ozersky writes about The Shack in Esquire mazazine Tom Sietsema write about The Shack in the Washington Post Chefs With Issues - an important project on the mental health of folks in the industry by food writer Kat Kinsman The Problems with Food Media that Nobody Wants to Talk About - an important article by First We Feast Francis Dunnery - my musical hero. He saved my life. Literally. "We walk like flowers towards the sun to know ourselves...." Stay to the end of the song for some guitar MAGIC. Just unreal. Aaron Silverman of Rose's Luxury gives a Ted Talk. And it's awesome. The Spice Diva J.Q. Dickinson Salt Works The Flavor Bible by Karen Page and Andrew Dornenburg The Taste of Country Cooking by Edna Lewis This episode is sponsored by In A Flash Laser Engraving.

In Episode 9 of Edacious, we meet Hunter Smith of Champion Brewery. Hunter is a brewmaster extraordinaire dedicated to experimenting and creating new flavors of beer and providing a comfortable space with which to enjoy them. He collaborates often with local chefs and his favorite musicians to bring you the most inventive, tasty brews around. I found his passion infectious. Champion Brewery is a meeting place with huge amounts of space inside and out to hang out, talk, and of course, sip your favorites including his Missile IPA, Megalodon, Maibock, Stickin' in my Rye IPA, and my personal favorite the Black Me Stout. For years, I've wished for a Downtown Mall meeting place slash beer garden. Champion delivers. In this interview we talk about all the great food trucks that converge here (a different one every night!) and of course the best pairings. How is starting a brewery like buying a house? Where did he take food writer Josh Ozersky for a burger when he was in town (before his untimely passing last month). Can I ever learn to like sour beer? What is the pig for Hunter's yearly Champion barbecue raised on? This and other important questions answered in Episode 9! I found Hunter to be engaging, thoughtful and you can hear his enthusiasm and fervor for his craft. I hope you enjoy it. Cheers! This episode is sponsored by In A Flash Laser.

Hour 1: Ted Reader joins me to talk seasonal grilling, world record holding, stone grilling, planking and who knows what else! Justin McGlaun from Lucky's Q joins me to talk about heading to the Sam's Club final this weekend in defense of his Championship (won in 2012) and a possible repeat. Hour 2: New to the show, but not new to the BBQ business, Ronnie Lottz from Cigars and Stripes joins me to talk about his restaurant, his background and BBQ in general. Texas Monthly's BBQ Editor, and friend of this show, Daniel Vaughn joins me to catch up on what's good in the world of Texas BBQ. We will discuss some of the best and some of the worst BBW he has ever had and the tiff he is in with Josh Ozersky. PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Tasty Licks BBQ Supply Steven DiFranco Jewelers Butchers BBQ BBQ'rs Delight Wood Pellets Green Mountain Grills I-Grill  R&O Smokers  

James Beard Award-winning food writer & meatlover Josh Ozersky joins us on this week's Go Fork Yourself to discuss Meatopia, hunting, and more.

Mark and Francis start the show discussing the recent firing of an Applebee's employee after she posted a copy of someone's receipt on her website after that person crossed out her added gratuity and wrote "I only give God 10%, why ...

Welcome to another awesome episode of Snacky Tunes! Greg Bresnitz is still without his brother, but he’s holding it down in the studio with Rae Bernamoff of Mile End Deli. Mile End Deli just finished a cookbook called simply The Mile End Cookbook that includes 100 dishes of traditional Jewish deli food. Hear about the recipe development processes, making deli foods in-house, and the influence of Jewish community traditions on the food and recipes at Mile End. Hear about Mile End’s upcoming Shabbat dinner at City Grit NYC, and their panel called The Future of Jewish Food featuring Gail Simmons, Mitchell Davis, Josh Ozersky, and more! Callers are live in studio playing some of their music and talking about their new record, Reviver. Tune in to hear Greg and Callers talk about album art, and why male chefs love to listen to Shellac in the kitchen. This episode has been sponsored by Tekserve. “For us, the restaurant is very much about the community it provides and when we think about Jewish food and the conversation surrounding Jewish food, it’s very inclusive. Everyone has their opinion on the best deli sandwich they ever had.” [11:15] — Rae Bernamoff on Snacky Tunes

This week Snacky Tunes goes into meat overdrive. Columnist and critic for Time Magazine Josh Ozersky stops in to talk about his 1-night-only, all-you-can-eat meat blowout event on the East River: Meatopia. Tune in to learn how a whole steer is cooked and how to get a special discount to Meatopia. Later on they are joined by Dean Bein of True Panther Records. who have put out artists like Girls, Real Estate, Ty Seagull, Delorean and more. This episode was sponsored by Full Service

Chris Gondek speaks with Josh Ozersky , about the history of the American hamburger, and with Richard Thaler, co-author with Cass Sunstein of Nudge, about the importance of structuring choices.

Chris Gondek speaks with Josh Ozersky , about the history of the American hamburger, and with Richard Thaler, co-author with Cass Sunstein of Nudge, about the importance of structuring choices.