Podcast appearances and mentions of joshua david stein

Writer, cookbook author and overall fun guy Joshua David Stein drops by to talk about some of his latest writings, projects and ideas - including "Jang: The Soul of Korean Cooking". Hosted on Acast. See acast.com/privacy for more information.

Yemi Amu is the founder and director of Oko Farms, a beloved community-based aquaponics farm cultivating fish alongside produce in New York City. After a decade of growing food in several locations across Brooklyn, including three years in Williamsburg, Oko Farms unexpectedly had their lease terminated this November. They're forced to pack up the farm and find a new location, and today on the show, Yemi is sharing more about their search and the power of aquaponics.Also on the show Matt has a great conversation with writer Joshua David Stein about Esquire's Best New Restaurants in America package, which was released this week. We go over some of his favorite restaurants around the country. Cincinnati represent! We also talk about his recent cookbook work, and what it's like to collaborate with Tom Colicchio. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM YEMI AMU:A New Way of Raising Fish—and Vegetables—in New York [The Guardian]A Farm Grows in Bushwick Thanks to One Woman's Vision [Vogue]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

March 13, 2024 - Like the foundational role of butter in French cooking or olive oil in Italian cuisine, jangs stand as the cornerstone of Korean cooking, infusing every dish with a symphony of flavors and complexity. Chef Mingoo Kang, often referred to as South Korea's best chef, invites readers on a gastronomic journey in Jang: The Soul of Korean Cooking to discover the deceptively simple, yet utterly unique and complex Korean sauces that have been near secret ingredients until now. Chef Kang is celebrated for his dedication to the exploration of jangs at his two-Michelin star restaurant, Mingles, in South Korea. In his new book, he demystifies the art of cooking with these soulful sauces through 60 home-cook-friendly recipes that showcase the versatility and depth of the umami-rich flavors in both Korean and Western preparations. In addition to providing delicious preparations and flavor notes customized for home kitchens, Jang delves into the history and methods behind the three jangs—ganjang, doenjang, and gochujang. Jang is not merely a cookbook but a timeless addition to every culinary enthusiast's collection, bridging cultures through the universal language of exquisite flavor. Chef Kang and his two co-authors, Joshua David Stein and Nadia Cho, discuss jang, Korean food, and their new cookbook with moderator Juliana Sohn. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1804-jang-the-soul-of-korean-cooking

A writer, editor, illustrator, cookbook author, children's book author, and really fun guy to get to know, Joshua David Stein has got the goods, and we welcome him back into the studio. We catch up about all things cookbooks and food media, including his soon-to-be-published Korean cookbook, collaborating with Tom Colicchio, and his work on the wonderful Esquire Best New Restaurants list. It's so great talking with JDS, and we hope you enjoy this conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM JOSHUA DAVID STEIN:Three Days on a Boat with Top Chef's Tom Colicchio [Esquire]The Best New Restaurants in America, 2023 [Esquire]How Lilia Chef Missy Robbins Is Reimagining the Restaurant Model [Fast Company]

You wouldn't be able to have a white boy on your roster that feeds you pasta and lobster if it wasn't for Mildred and Richard Loving. Fifty-six years ago on June 12, 1967, the Supreme Court ruled unanimously that interracial marriage could not be prohibited by state, which meant thousands and even millions of relationships to come could be legally bound.  In honor of it being Loving week, let's look at the several marriages that were made possible, including those of Ron & Opal Perlman, Jordan Peele & Chelsea Peretti, Paula Patton & Robin Thicke, and Robert De Niro and his marriages to Diahnne Abbott and Grace Hightower and his relationship to Toukie Smith. References & Resources: To learn more about these couples, look into the following: "Mildred Loving, Who Battled Ban on Mixed-Race Marriage, Dies at 68" by Douglas Martin - https://bit.ly/3Cq45X4  Easy Street (the Hard Way): A Memoir by Ron Perlman - https://bit.ly/3J9oZ0f "Andy Samberg's Latest Role Is Playing Cupid!" - https://bit.ly/3CpeHFG  "Robin Thicke working to woo back Paula Patton after split" by Christie D'Zurilla - https://bit.ly/42FQLYZ  "To hate Robin Thicke you have to know Robin Thicke" by Kelsey McKinney - https://bit.ly/3CmKCpZ  "Paula Patton Recalls How Meghan Markle Did Calligraphy for Her 2005 Wedding: She Was ‘So Graceful'" by Rachel Paula Abrahamson - https://bit.ly/3qHuPzn  "'Willi Smith' Day Held to Aid Needy N.Y. Groups" - https://bit.ly/42BSjn4   "Grace Hightower De Niro: The TriBeCa-Rwanda Connection" by Joshua David Stein https://bit.ly/460fUAM De Niro: A Life by Shawn Levy - https://bit.ly/3N1aQTZ "Goodfella? Badfella?" by Samantha Miller - https://bit.ly/3qCjH77  "Woman About Town" by James Servin - https://bit.ly/3CoVGD9  Aisle Tell You What is a deep dive at some of the most epic and memorable weddings and marriages throughout Black History. Our journey down memory lane isn't meant with malintent, but from a place of nostalgia, inspiration, and realism. Aisle Tell You What is brought to you by Hueido.   Talk to me https://bit.ly/HueIDoContact Send your wedding pictures to Show Nups https://bit.ly/ShowNuptials Follow on Instagram https://bit.ly/ATYWinsta Follow on Twitter https://bit.ly/ATYWTwitter Follow on TikTok https://bit.ly/ATYWtiktok Shop on Etsy https://etsy.me/3oHCfBM Email Aisle Tell You What at aisle[at]hueido.com   Follow Hue I Do Podcast Follow on Instagram https://bit.ly/HueIDoIG Follow on Facebook https://bit.ly/HueIDoFB Follow on Twitter https://bit.ly/HueIDoTw Follow on TikTok https://bit.ly/HueIDoPodTT

Referenced in this episode:Cooking for Your KidsGenius-Hunter Extra-Credit:Can I Eat That? Children's book (by Joshua David Stein)Dive into Joshua's stories on literally anybody and anything Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com. 

Tony Abou Ganim of Food Network fame is mixing up some Summer Sippers, so listen in and toast with us. And, Dad, Journalist and food enthusiast Joshua David Stein is Cooking For Your Kids. He is sharing recipes from world famous chefs that cook for their kids. Plus, I am dishing on National Ice Cream Month with inspiration for fab frozen treats.

We are taking a virtual tour of the world with Nat Geo Senior Editor Allison Johnson as she shares the just-released 1000 Perfect Weekend from wineries to food halls to beach escapes, where will you go for the perfect weekend trip? And, Joshua David Stein gives us a taste of what Chefs feed their kids, with recipes galore, from Cooking For Your Kids. Plus, I am dishing on Parsnips in all their Fall glory.

Did you know that children who bring non-traditional foods in their lunch boxes can face bullying at school? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Joshua David Stein, food writer, restaurant critic, and children's book author. Stein describes his work writing and performing children's books. Lunch From Home, his most recent title, describes “lunch box moments” as faced by the lead characters (real professional chefs) when they were children. Stein explores the sensitive topics of cultural foods and how children react to “strange” food. A perfect back-to-school read to help children navigate their school cafeterias, embrace cultural differences and explore ethnic foods.Related website:   https://www.thebandbooks.com/; www.joshuadavidstein.com 

A writer, editor, illustrator, cookbook author, children's book author, and really fun guy to get to know, Joshua David Stein really has all the goods. In this truly epic episode we cover Joshua's long and interesting career, from the early days of Gawker and the New York Observer to writing cookbooks with Kwame Onwuachi, Wilson Tang, and Joe Campanale. We talk about why writing about restaurants is such a compelling act of cultural anthropology, and why writing cookbooks was the natural progression for Joshua. And how the years-long process of writing a cookbook is the type of project, a huge one at that, that is both satisfying and an exercise of letting go. We also talk about the hustle required to hack it in food writing today. This is an amazing talk with one of our favorites.More from Joshua David Stein:When Jacques Pépin Made All the World an Omelet [TASTE]Chef Michael White's New York Comeback [Esquire] This Is the Story of the Rainbow Room [PUNCH]Buy: Vino: The Essential Guide to Real Italian Wine

Hi there,Apologies for the silence last week! The COVID fairy finally pulled my card, and it knocked me (and my family) down for a number of days. We’re all recovering over here, and I’m excited to share this week’s conversation with you now! I hope you’ll forgive the delay. Read on for more on my recent chat with Kwame Onwuachi—and make sure you’re subscribed to our Substack to access exclusive recipes from Kwame’s My America later this week.–BrianEpisode 132: Kwame OnwuachiIt really does feel like we’re living in Kwame Onwuachi’s America.Industry folks run into him around every turn—he’s fresh off the high-profile hosting gig at Monday’s James Beard Awards, for one—and his voice and influence are becoming undeniably one of the most impactful. After opening five restaurants before turning 30, Kwame has earned accolades from nearly every major media outlet (James Beard Foundation’s Rising Star Chef, Food & Wine Best New Chef, Esquire Chef of the Year, Forbes 30 Under 30, the “most important chef in America” by the San Francisco Chronicle, and so on). Now, Kwame is an executive producer for Food & Wine magazine and is responsible for convening the upcoming 2nd Annual Family Reunion, a multi-day event that celebrates racial and ethnic diversity in hospitality.In Kwame’s first book, 2019’s Notes From A Young Black Chef written with Joshua David Stein, he chronicles his life from growing up in New York City, with extended stints in Louisiana and Nigeria, to the path that led him to his first restaurant, the Shaw Bijou. (And that memoir is now being made into a feature film by A24!)He’s followed it up with a new book—this time a cookbook, titled My America: Recipes from a Young Black Chef, and also co-authored by Stein.Part memoir, part cookbook, My America features recipes from Kwame’s culinary journey—from Suya (Nigerian BBQ) to Egusi Stew, a Nigerian recipe he grew up eating that’s thickened with egusi (melon seed).Recipes This Week:Paid subscribers will get access to two recipes from Kwame’s My America this week: Jamaican Beef Patties and Suya (“the grandfather of American BBQ”):Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.We’ve got a great show for you today: Kwame joined us to discuss his culinary career, his books, and of course, to play our signature culinary game. Thanks for joining us to #TalkCookbooks!–Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Chef, memoirist, and Top Chef alum Kwame Onwuachi returns to the show to discuss his debut cookbook, My America: Recipes from a Young Black Chef, featuring the cuisine of Onwuachi's family and ancestors.   Suya Origin: Nigeria Yield: 6 to 8 servings   Suya is the grandfather of American BBQ. In Nigeria, the spices draw out and fire up the meats, often cooked over an open flame. Here I do the same. But if you don't have a grill, use a well- oiled cast- iron skillet over high heat in a kitchen with open windows. The open windows are very important, unless you find the blare of a smoke alarm harmonious and enjoy fits of sneezing. I find the sweetness of the char plus the heat of the spice totally irresistible. I did when I first smelled it from beyond the walls of my grandfather's compound in Nigeria, or when we went to market when I could sneak a skewer. (Since my grandfather was an obi, or chief, there were many customs and rules around what he and his family could eat.) When I opened my second restaurant, Kith and Kin, I wanted to suya everything. The reaction from the diners, at least initially, was mixed. Many Nigerians scoffed at the idea that suya could be applied to, for instance, brussels sprouts. They were, on the whole, proud that Nigerian cuisine was being given the attention it so much deserved but arrived at the table with some strong opinions. Judging from the empty bowls that came back to the kitchen, I think I won them over. But it was always a battle. In this recipe, I stick to the traditional proteins— steak, chicken, and shrimp. In Nigeria, suya is served with sliced tomatoes and onions, which help mellow the heat. Here that role is played by a tomato- ginger soubise and a traditional onion cream sauce from France, and I keep the tomatoes and onions in the form of pickles, whose burst of acidity rounds out the flavors.   For the suya and to assemble 1 pound large (16– 20 size) shrimp, peeled and deveined 1 pound boneless ribeye steak, excess fat trimmed, sliced into ¼- inch strips 1 pound boneless, skinless chicken thighs, sliced into ¼- inch strips 4 1/2 tablespoons Suya Spice, divided, plus more to garnish *Note: Kwame makes this from scratch, but you can find it at most grocery stores or online. Kwame's recipe is included in the cookbook. 1 1/2 teaspoons kosher salt, divided ¼ cup roughly chopped fresh parsley Tomato-ginger soubise, to serve Pickled tomatoes and onions, to serve Lime wedges, to serve   For the tomato-ginger soubise 1 Roma tomato, roughly chopped 2 teaspoons extra-virgin olive oil Kosher salt, to taste 2 tablespoons grapeseed oil 3 tablespoons Ginger-Garlic Purée (GGP) *Note: Kwame makes GGP from scratch, but you can find it at most grocery stores or online. Kwame's recipe is included in the cookbook. 1 yellow onion, thinly sliced 1 cup heavy cream 1 cup whole milk   For the pickled tomatoes and onions 1 cup Spice Pickling Liquid (below) 1 medium red onion, large dice 1 medium ripe tomato, large dice   For the suya Place the shrimp, steak, and chicken in three separate bowls. Season each with 11/2 tablespoons of suya spice and 1/2 teaspoon salt, mixing well to combine. Cover with plastic wrap and refrigerate for at least 1 hour. (You can marinate the shrimp for up to 12 hours, and the steak and chicken for up to 48 hours.)   For the tomato-ginger soubise Heat the oven to 400°F. Line a sheet pan with parchment paper. Toss the tomatoes with olive oil and season with salt. Spread evenly over the sheet pan and bake for 15 minutes, until deep red and a little wrinkly.   Meanwhile, heat the grapeseed oil in a medium pot over medium heat. When it shimmers, add the GGP and cook until fragrant, 2 to 3 minutes. Add the onions and cook until translucent and soft, 7 to 10 minutes. Add the roasted tomatoes, along with the cream and milk. Bring to a simmer and cook, stirring often, until reduced to about 1 cup— watch carefully, as cream has a tendency to boil over, so reduce the heat as necessary to keep it from sputtering or burning— about 1 hour. Remove from the heat and let cool slightly, then transfer to a blender and purée until velvety smooth. Season to taste with salt and set aside. You should have 1 cup of soubise.   For the pickled tomatoes and onions Bring the spice pickling liquid to a boil in a small pot. Place the onions and tomatoes in a nonreactive bowl and pour the hot liquid over them, stirring to combine well. Let cool to room temperature, about 1 hour before serving. You should have about 3 cups of pickled tomatoes and onions.   To assemble When ready to cook, prepare a grill for high heat. Let it heat for 10 minutes. Grill the shrimp, steak, and chicken, turning occasionally, until deeply browned and cooked through, about 3 minutes for shrimp and steak and 4 to 5 minutes for the chicken. In a small pot, warm the soubise over low heat. Place the grilled items on a platter, dust with extra suya spice, and sprinkle with parsley. Serve with warm soubise, pickled tomatoes and onions, lime wedges for squeezing, and jollof rice. Note: Cooked suya shrimp will keep in an airtight container in the refrigerator for up to 1 day, chicken and beef suya for up to 4 days. Tomato-ginger soubise will keep in an airtight container in the refrigerator for up to 3 days. Pickled tomatoes and onions will keep in an airtight container in the refrigerator for up to 3 days.   Spice Pickling Liquid Origin: American South Yield: 3 cups   Pickling is an act of food preservation and also, thankfully for us, adds an entire dimension of bright angular flavors. This pickling liquid includes a touch of spice but it largely neutral, allowing the flavors of the pickled vegetables to emerge. I like the balance between the thyme and coriander on the softer herbal side with the habanero and ginger more biting, but play around as you like. Garlic goes well, ditto allspice, cloves, and bay leaf. Here's your chance to go freeform and experiment with what aromatics you use in the pickling liquid and what you pickle. Among my favorite vegetables to pickle are onions, mushrooms, and pig's feet—which aren't a vegetable at all, of course, but are delicious.   1 ¾ cups white wine vinegar ¼ cup granulated white sugar 3 tablespoons + 1 teaspoon kosher salt 12 fresh thyme sprigs 4 teaspoons whole coriander seeds ½ habanero pepper, stemmed, seeded, and roughly chopped 2 thin slices ginger, about 2-3 inches long 2 cups water   Place all the ingredients into a medium pot and bring to a boil over high heat. As soon as it comes to a boil, remove it from the heat. Let cool completely, then strain through a fine-mesh sieve and transfer to a clean jar with a tight-fitting lid. Note: Spice pickling liquid will keep in an airtight container in the refrigerator for up to 6 months.   From My America: Recipes from a Young Black Chef by Kwame Onwuachi with Joshua David Stein. Copyright © 2022 by Kwame Onwuachi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Chris and Dave call up the pair behind the best-selling 'Notes from a Young Black Chef' to discuss their brand new cookbook 'My America,' and what it reveals about how we'll all be eating in the years to come. Also: Playing to your strengths, giving birth to a word baby, cross-country recipe testing, re-upping on jambalaya at the dog park, Kwame's Harry Potter House, a yin-yang of dolphins, Maggi seasoning, Miami oxtail prices, high-resolution recipes, the guy who created curry goat, what Kwame wants to eat on a book tour, North Korean noodles, and surfing the seafood stock danger zone. Hosts: Dave Chang and Chris Ying Guests: Kwame Onwuachi and Joshua David Stein Producer: Sasha Ashall Adiitional Production: Jordan Bass Learn more about your ad choices. Visit podcastchoices.com/adchoices

S7 E16: In this episode, meet journalist Joshua David Stein, Washington Post columnist Tamar Haspel, and data analyst Neil Hoyne. Hear Joshua David Stein celebrate solitude in the animal kingdom, Tamar Haspel on the adventures in growing your own food, and Neil Hoyne on using data to win your costumers' hearts. Solitary Animals by Joshua David Stein: https://www.penguinrandomhouseaudio.com/book/673054/solitary-animals/ To Boldly Grow by Tamar Haspel: https://www.penguinrandomhouseaudio.com/book/688423/to-boldly-grow/ Converted by Neil Hoyne: https://www.penguinrandomhouseaudio.com/book/688629/converted/

Rebecca Fralick is a chef and the owner of Mara's Cafe based in Wisconsin. She's a powerhouse business owner and is crystal clear about her values—she's only interested in opportunities that deeply align with her intuition. Alongside her business endeavors, she's also a mom, wife, and lover of plants, sunshine, good coffee, and tacos. Rebecca thinks in flavor profiles and makes decisions with the inner compass of integrity. She's made it her mission for her insides to match her outsides—and it's working. She's only growing more unstoppable, the more she lives what she knows. Throughout this conversation we discuss moving beyond fundamentalism, getting clear about your values, how her business outlived the fail-date she had in mind, the difference between hope that's native and hope that's handed, listening to your gut, and surviving domestic violence. Despite the darkness Rebecca's encountered in her past, the native and very real hope inside her is shining brighter than ever. Full show notes and a downloadable are available at empoweredhumanacademy.com/51—and you can watch the conversation on YouTube here! And if you want to take an even deeper dive, we've also recorded a bonus episode (available only via Apple Podcasts) where we digest the conversation's themes and swap art recommendations—it's a lot of fun. Keep the conversation going... Table Question: What's a way that you're currently bringing your insides to match your outsides? Journal Prompt: Is there something inside me that I haven't fully brought to my external world yet? Action Step: Find a way to weave in a sense of “play” into your work this week. View the printable worksheet on Google Docs Further exploration: Follow Rebecca's work on Instagram: @matenaercatering Learn more about Rebecca's work: matenaercatering.com Notes from a Young Black Chef: A Memoir by Joshua David Stein and Kwame Onwuachi The Art of Flavor: Practices and Principles for Creating Delicious Food by Daniel Patterson and Mandy Aftel Domestic Violence Hotline: https://www.thehotline.org/ This is a production of Lightward, Inc.

Referenced in this episode:Cooking for Your KidsGenius-Hunter Extra-Credit:Can I Eat That? Children's book (by Joshua David Stein)Dive into Joshua's stories on literally anybody and anything Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com. 

On today's episode of All in the Industry®, Shari Bayer's guest is Joshua David Stein, a Brooklyn-based, prolific writer and the author of many books, cookbooks and children's books, including his latest and first solo cookbook, Cooking for Your Kids: At Home with the World's Greatest Chefs (Phaidon). Joshua is the co-author of Notes from a Young Black Chef with Kwame Onwuachi; The Nom Wah Tea Parlor Cookbook with Wilson Tang; and Il Buco with Donna Lennard; as well as Can I Eat That?; What's Cooking?; The Ball Book; and The Invisible Alphabet, and more! Formerly the editor-at-large at the parenting site Fatherly, he is also the author of To Me He Was Just Dad. Today's show features Shari's PR tip to be prolific; Speed Round; Industry News Discussion about the future of outdoor dining in NYC; and Solo Dining experience at Dame in Soho, NYC. Image courtesy of Joshua David Stein.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Chutatip "Nok" Suntaranon, the chef and owner of Philadelphia's acclaimed Kalaya restaurant, tells the fascinating story of her circuitous route to her current success and her unique approach to management and hospitality.In The Line Up, our news and commentary segment, author and journalist Joshua David Stein discusses the fate of the Reset and related industry subjects. (Check out Joshua's new book Cooking for Your Kids: At Home  with the World's Greatest Chefs and Joshua's Zoom chat with Sean Brock & Mina Park this Saturday, July 10 at 4pm EST.)And in our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)All that plus Andrew's notes on the restaurants he visited this week.To learn more about the Valrhona School Pastry Classes being offered this summer--click here!Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Joshua David Stein missed the opportunity to say goodbye to his beloved grandfather because of a mismade coffee. Eventually, he realized there was more to life than a proper macchiato.

This week I'm talking with free-lance writer, food enthusiast & martial artist, Joshua David Stein. We're looking to unpack what's happened over the last year or so in the aforementioned scenes in NYC.Tune in for this energetic conversation at TalkRadio.nyc or watch the Facebook Livestream by clicking here.Show NotesSegment 1Jeremiah introduces his guest for this week, Joshua David Stein, a successful free-lance writer, food enthusiast and martial artist. The two go in depth on how they met through martial arts training, as well as Joshua's formal education at New York University, where he designed his own major, ethnomusicology. He explains what ethnomusicology is, that is the study of the music of different cultures, and while it is an important study, it was difficult to find a job within the field. Joshua continues on to explain his education in ballet, and how he originally decided to take ballet classes because he was infatuated with the teacher of the class. While taking the class he realized how physically demanding ballet was, and how he enjoyed the aspects of training of ballet, working out and dancing, all while listening to live music. Following his education in ballet, he explains he had to make a decision between continuing in dance and the internship he had at Harper's Magazine, which he decided to go through with his internship. Jeremiah and Joshua discuss the writing aspects of Joshua's formal education in ethnomusicology, and how through NYU he had taken a class on expository writing. Because he has taken these classes, he realized he had a talent for writing, and that is what he wanted to pursue post graduation. The two continue on to discuss academia and its relationship with music and the study of music, as well as their personal opinions on music academia.Segment 2Jeremiah and Joshua discuss Joshua's career path, and how for a long while Joshua was an editor at a magazine, before he transitioned to being a freelance writer. Joshua explains his time as a writer at Gawker Media, and from his job there he began to move up the corporate ladder and achieved higher positions, as he was a senior editor at a magazine. He continues to explain how he continued to work a fulltime job, while working on his freelance writing on the site, so he could build up his portfolio so he could make the jump to completely freelance. Joshua continues to explain his pivot in his freelance work from articles to books, as he was able to work on longer projects, and write about what he wanted to write about, rather than what he needed to write about. Jeremiah and Joshua continue the conversation to discuss Joshua's time in the food industry as a critic, as Joshua explains that while working at Gawker he wrote about and produced videos about food. Joshua goes in depth about his career journey through the food industry, discussing how networking had helped him advance his career tenfold. The two discuss Joshua's pieces on ballet and martial arts, with Joshua explaining the training he went through that prepared him to be able to write these pieces.Segment 3Jeremiah and Joshua go in depth on their Brazilian Jiu Jitsu training, and their mindsets while training. Joshua explains how he separates emotions from his training, and how he struggles with this, as many of the moves that he uses while rolling would not anger him if another person used them on him, but he often finds that it angers his opponents. Jeremiah explains the mindsets he holds while training in Jiu Jitsu, as well as the Jiu Jitsu teachers that he keeps in mind while he trains. He discusses the importance of considering your opponents level while training, and Joshua agrees with this sentiment. The two discuss the variety of strategies and techniques they employ with the different opponents they train against, and how they decide which techniques to use. Joshua explains how one of his favorite aspects of Jiu Jitsu training is the natural flow of rolling. He explains how he struggles with his uncertainty of the decisions of what technique he employs in a particular situation, as he isn't sure if what he chose to do was right or wrong, and he finds himself obsessing over whether or not it was right or wrong. Jeremiah gives Joseph advice on how to combat this stress regarding his uncertainty.Segment 4The two discuss in depth what teachings of Jiu Jitsu has affected them the most throughout their lives, as well as how the Covid-19 pandemic has affected their careers as well as their Jiu Jitsu training. Joshua explains how there are many challenges that he faces during his day to day life as a freelance writer, and how even though he doesn't know what his career will look like in five years, he has the confidence in himself and his work to believe that he will continue to find his way no matter what challenges he faces. Jeremiah explains how he takes the lessons he learns from Jiu Jitsu and applies them to his career as an entrepreneur.Support this podcast at — https://redcircle.com/the-entrepreneurial-web/donations

Wilson Tang, the owner and operator of Nom Wah Tea Parlor, joins us to discuss The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant. From The Nom Wah Cookbook by Wilson Tang with Joshua David Stein. Copyright 2020 Wilson Tang. Excerpted by permission of Ecco, an imprint of HarperCollins. Turnip CakesSERVES 6 5 dried shiitake mushrooms2 medium daikon (Chinese radishes), approximately 21/2 pounds1/2 teaspoon kosher salt2 tablespoon neutral oil, plus more for greasing1 link Chinese sausage, roughly chopped1 tablespoon dried shrimp, soaked in warm water for 30 minutes, dried, then roughly chopped1/2 teaspoon sugar1/2 teaspoon chicken powder 11/4 cups rice flourGround white pepper1 tablespoon cornstarch 1 scallion, finely chopped Hoisin sauce for serving SUBMERGE mushrooms in hot water for 20 to 30 minutes until tender. Drain and roughly chop. PEEL the daikon and grate it on the largest holes of a box grater. Transfer to a large bowl along with the salt and mix together lightly. Cover with plastic wrap and let sit for 20 minutes. WRAP the daikon in a kitchen towel and squeeze it over a bowl. Set the dry daikon aside. If you have less than 31⁄3 cups of daikon water in the bowl, add enough warm tap water to reach that amount. IN a large pot, preferably with a wide bottom, heat 1 tablespoon of the neutral oil over medium heat. Add the sausage, along with the hydrated shrimp and mushrooms, and cook, stirring constantly, until you see fat releasing from the sausage and it becomes slightly crisp, approximately 2 minutes.USING a slotted spoon, transfer the sausage, shrimp, and mushrooms to a small bowl. Leave the fat in the pot. Stir in the dry daikon, sugar, and chicken powder. Cook, stirring constantly, for 2 minutes. Do not brown. Add the daikon water and bring to a boil, stirring frequently, then lower the heat to medium-low. IN a small bowl, whisk the rice flour, white pepper, and cornstarch, then whisk in just as much water as needed to form a slurry. Add the slurry to the pot and stir constantly for 2 minutes, or until a thick paste has formed. Turn off the heat. Return the sausage, shrimp, and mushrooms to the pot and stir to combine. STEAM according to instructions on page 10. Oil a 9 x 13-inch baking dish, and use a rubber spatula to distribute the mixture evenly into the dish. Place the dish in the steamer and steam for 45 minutes to 1 hour, until cake is pearlescent and holds its form. Let cool in the refrigerator overnight. TO portion, remove the turnip cake from the baking dish, either by cutting it into pieces and removing with a spatula or, preferably, turning it out whole. If the latter, cut in half, then lengthwise in thirds, again lengthwise in thirds, and then across in thirds to form flat squares. HEAT the remaining 2 tablespoons neutral oil a large nonstick skillet over medium heat. Place the turnip cake slices in the pan, working in batches if needed. Cook, without stirring or moving them, for 3 to 4 minutes, until the turnip cakes are crispy on one side. Flip and repeat on the other side. Transfer to a paper towel–lined plate to drain excess oil. TO serve, place the slices on a serving platter, garnish with the scallion, and serve with hoisin sauce.

This week, Patricia talks about a couple great backlist picks including a sci-fi fantasy novel she absolutely loves! This episode is sponsored by TBR. Subscribe to All the Books! using RSS, Apple Podcasts, Spotify, or Stitcher and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. Check out our COVID-19 coverage to stay up to date. Books discussed on the show: All the Birds in the Sky by Charlie Jane Anders Notes from a Young Black Chef: A Memoir by Kwame Onwuachi and Joshua David Stein

New York's Got Talent:  Episode 19 - The Chinatown Episode With Wilson Tang, Tommy Jewels and Joshua David Stein   Nico chats with a couple iconic Chinatown personalities: Wilson Tang, owner of Nom Wah Tea Parlor on Doyers St, Tommy Jewels, owner of Oro Latino Jewelry on Bowery, and special guest Joshua David Stein, co-author of the Nom Wah centennial book.    New York's Got Talent is a podcast hosted by New York Nico (@newyorknico) that highlights the unique individuals that make New York the best city on earth.   @Newyorknico @dimsumnyc @tommyjewels88 @joshuadavidstein

In the final episode of the season, Joshua David Stein and Jason Gay talk guilt — what it is, where it comes from, and how to get rid of it — and its pleasant counterpart, pride, with Dr. Jessica Tracy, author of "Pride: The Secret to Success" and the director of the Emotion & Self Lab at the University of British Columbia. Plus, they look back fondly on their time together and say sweet things.  Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Dr. Dan is excited to speak to Joshua David Stein, a Dad and the editor-at-large at Fatherly.com. A prolific writer, Joshua David Stein is responsible for editorial initiatives across the company and serves as the host of The Fatherly Podcast. A popular children’s book author, Joshua David Stein’s writing has appeared in The Guardian, GQ, The New York Times, New York and many more publications.  Dr. Dan is thrilled to talk all things Dad, fathers, and even grandfathers with Joshua David Stein in episode 60. Fatherly’s mission is to empower men to raise great kids and lead more fulfilling adult lives. It’s the premiere destination for Dads today. From original video series and deep dive reports to podcasts and events, Fatherly offers original reporting, expert parenting advice, and hard-won insights into a challenging, but profoundly rewarding stage of life.  Dr. Dan and Joshua discuss:  What it means to be a modern father Dad Guilt (yes it exists!) Advice for Dads to be more present/involved with their children/families The best advice for fathers (and how that advice aligns with the philosophy of Parent Footprint) The Fatherly Podcast Why Dads should spend enough time with their kids so that the children ignore you! And more! Dr. Dan and Joshua passionately agree on the importance of equitably sharing in the labor (and joys!) of child-rearing with your co-parent and the value of being present as much as possible. Joshua’s deeply honest and vulnerable Parent Footprint Moment helps to wrap up this remarkable show which redefines fatherhood and will inspire Dads everywhere to explore their own personal journey. For more information on Joshua and podcast information:   https://www.instagram.com/joshuadavidstein/?hl=en https://podcasts.apple.com/us/podcast/the-fatherly-podcast/id1297360596 Also, watch this free video to learn more about Dr. Dan and Parent Footprint Awareness Training®.

Joshua David Stein the writer and editor-at-large @ Fatherly.com calls in to the studio to talk to Laura about his recent divorce. Joshua also sheds light on the different archetypes of divorce dads featured on Fatherly, and he reveals which type best describes himself. Laura and Joshua debate the evolving dynamics between co-parents post divorce, and Laura asks Joshua for a date. On the Sunny Side Up Report Laura & Johnnie examine the curious world of divorce on the app called "Tik Tok," the benefits of hiring a Divorce Concierge, and they weigh the pros and cons of an open relationship versus monogamy.

Joshua David Stein the writer and editor-at-large @ Fatherly.com calls in to the studio to talk to Laura about his recent divorce. Joshua also sheds light on the different archetypes of divorce dads featured on Fatherly, and he reveals which type best describes himself. Laura and Joshua debate the evolving dynamics between co-parents post divorce, and Laura asks Joshua for a date. On the Sunny Side Up Report Laura & Johnnie examine the curious world of divorce on the app called "Tik Tok," the benefits of hiring a Divorce Concierge, and they weigh the pros and cons of an open relationship versus monogamy. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Onwauchi is in the running for the 2019 James Beard Rising Star Chef of the Year. He narrates his own memoir that dishes on the restaurant industry as it weaves the tale of a his upbringing, his rise— including a stint on Top Chef—and the rapid fall of his restaurant Shaw Bijou. Now at New York’s Kith and Kin, Onwauchi delivers a compelling sense of emotion and passion with his performance. Published by Random House Audio. Read the full review of NOTES FROM A YOUNG BLACK CHEF at audiofilemagazine.com. For more free audiobook recommendations, sign up for AudioFile Magazine’s newsletter. On today’s episode are host Jo Reed and AudioFile Magazine Publisher Michele Cobb.  Learn more about your ad choices. Visit megaphone.fm/adchoices

More than 500,000 men get vasectomies every year in the United States. On this very fertile episode of the podcast, Joshua David Stein and co-host Postell Pringle, both vasectomized men, talk to Dr. Joseph Alukal, professor of urology at the Columbia University Medical Center about why and how. He'll also explain what's up with the tufts of smoke commonly seen during the procedure. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

The American nuclear family exploded decades ago. The trend has been steadily towards more divorce and more complication — half-siblings and awkward introductions ("This is my ex-wife's husband"). There's nothing wrong with that, but it has forever changed what it means to be a family man. Interested in discussing this, Fatherly Podcast host Joshua David Stein and co-host Postell Pringle reached out to Jeff Gordinier, globe-trotting food editor of "Esquire" and author of "Hungry: Eating, Road-Tripping, and Risking It All With the Greatest Chef in the World." Gordinier is on his second go-around and generous in his willingness to discuss what it means to get a second chance in a country with no second acts. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

S4 E20: In this episode meet Gigi Gorgeous, author of HE SAID, SHE SAID; Shannon Sedgwick Davis, author of TO STOP A WARLORD; and Kwame Onwuachi, author of NOTES FROM A YOUNG BLACK CHEF. More than one of these authors described the audio recording process as therapeutic. Hear their reasons why, which range from overcoming the childhood fear of being picked to read aloud to completing the final step in a long publishing journey. These authors inspire us all to achieve our dreams and fight for what we believe in. Plus, find out which author would cast Snoop Dogg to narrate their audiobook. He Said, She Said by Gigi Gorgeous: https://www.penguinrandomhouseaudio.com/book/566733/he-said-she-said/ To Stop a Warlord by Shannon Sedgwick Davis: https://www.penguinrandomhouseaudio.com/book/234332/to-stop-a-warlord/ Notes from a Young Black Chef by Kwame Onwuachi and Joshua David Stein: https://www.penguinrandomhouseaudio.com/book/553923/notes-from-a-young-black-chef/

Therapy can be massively helpful, but it can also feel ridiculous and obligatory. Eager to get a sense of how to make better use of expensive sessions, Fatherly Podcast host Joshua David Stein and co-host Jason Gay reach out to Lori Gottlieb, the noted therapist and author of "Maybe You Should Talk to Someone." The ensuing session covers how to solicit help, what to do with it, and how not to feel ridiculous on that couch. Also, it was free for Joshua and Jason. So that's something. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Children's books are part of the fabric of parenthood. We read them. Then we read them again. We come to know them as well as our kids' stuffed animals (and better than their friends). But what makes one of these deceptively simple tomes tick? Fatherly Podcast host Joshua David Stein, a children's book author himself, and co-host Postell Pringle speak to editor Kate Harrison of Dial Books for Young Readers about what makes a good idea great and how a great idea can evolve into a class. Also, Joshua sings. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Being a parent is costly. And that's just the money.... This week, Fatherly Podcast host Joshua David Stein and co-host Postell Pringle go looking for peace of mind on all things money. Spoiler alert: They don't get it. Instead, they get schooled by Brookings Institute economist Richard Reeves, author of "Dream Hoarders: How the American Upper Middle Class Is Leaving Everyone Else in the Dust," and financial coach Jacquette Timmons, author of "Financial Intimacy: How to Create a Healthy Relationship With Your Money and Your Mate," on how families make money and keep it. Long book subtitles are also discussed. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

New babies don't come with tons of injection-modeled nonsense, but it tends to wash up in their wake. But why is the infant paraphenalia and playtime juvenalia so poorly designed? Fatherly Podcast host Joshua David Stein put the question to architecture critic Alexanda Lange, author of "The Design of Childhood," Mark Riegelman, the world's most badass playground designer, and Ben Kaufman, CEO and founder of CAMP, the experiential toy store. The first Fatherly Podcast live show takes off from there! Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

It's hard enough to feel centered in the dumpster fire that is modern life, but being a parent can make it even harder. How do we empathize with our kids without feeling all their pain? Can we help others without presuming weakness? How can we live by our values, or at least just be a little fucking nicer? It's both harder and easier than we think, as Joshua David Stein and co-host Postell Pringle learn from Zen Buddhist priest, author, activist, and pioneer in end-of-life care Roshi Joan Halifax. In this inspiring episode, she shares tips for how to find compassion through healthy boundaries, how to serve instead of fix others, and how to use meditation to be happier, prioritize what's important, and become better parents. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

In an intensely personal episode, Fatherly Podcast host Joshua David Stein speaks with his co-host, Jason Gay, and founder and president of Treatment and Research Advancements for Borderline Personality Disorder (TARA4BPD), Valerie Porr, about his struggles with Borderline Personality Disorder and his attempts to get help while trying to insulate his children from some of his worst behaviors. A remarkably honest look at what it takes to be a good dad while struggling with mental health issues, this episode speaks to the importance of looking for help and taking it. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

A peaceful gardener from the Lower East Side determined to make the world a better place left his newborn child to go fight Isis in Syria. He saw action and trauma. He wrapped wounds. He came home to his family and to discuss the experience with Fatherly Podcast hosts Joshua David Stein and Jason. The big question: How can parents know when it's better to focus on changing the world or to focus on their families? The answer: Complicated. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Today Dave and Nastassia are joined in studio by author (and former HRN host) Joshua David Stein. Together they field some listener questions about CAD Drawings, Clarification and a meta-question about how to learn. Joshua shares stories from his upcoming book, and forces Dave to tackle the hardest question: Puppy mills or Food Mills? Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

There is a world of incredible music out there, most of which we can access through our phones, and yet our kids are obsessed with jingles about shark families and cats flushing toilets. Joshua David Stein and Jason Gay lament this sad state of affairs while seeking advice from WNYC radio host, author, and dad, John Schaefer. It turns out, you can't make your kids like anything, but there are ways to introduce them to new sounds (without them realizing you're doing it). Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein and Jason Gay try to wrap their heads around the horror movie that is climate change with help from Dr. Camilo Mora, professor at The University of Hawaii at Manoa and author of a new, mind-blowingly depressing paper that shows a little too clearly what's coming our way, disaster-wise. Mora is also a dad, and he, along with Fatherly's parenting expert, Patrick Coleman, talk to Joshua and Jason about how to help their kids navigate this new reality — and be authentic dads in its midst. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

All modern parents worry about screen time and internet exposure. Should they? On a search for answers, Joshua David Stein and Jason Gay turn to Alex Goldman, the wifi-enabed demigod behind the hit podcast Reply All and perhaps the only empathetic user of the internet left alive on Earth. Goldman offers some reassurance, but not much. Why not? Because the long-term effects of all these glowing lines are a known unknown -- even if it's hard to make peace with that. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein, a physical education philistine, gets schooled on the social, emotional, and educational benefits of team athletics by co-host and "Wall Street Journal" sport columnist Jason Gay. Making the case for sports as a cultural foundation, Gay enlists the help of famed NBA writer and not-so-famed youth soccer coach Sam Anderson to convince Joshua that competition can help kids find joy and friends -- if their dads can manage not to be total pricks about it. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein and Jason Gay discuss their different approaches to managing risks and danger. Eager to hear from an extreme risk-taker, they call up legendary base jumper and skier Matthias "Super Frenchie" Giraud, who is raising a 5-year-old competitive vert skater. Then, looking for a counter-example, the co-hosts speak to David Sheff, author of "Beautiful Boy," about what types of risks really need mitigation. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein and new co-host (and "Wall Street Journal" columnist) Jason Gay speak to Mike Colter, the actor America knows as Luke Cage, about showing kids weakness and what it's like to parent when you're ripped out of your mind and have a really deep and intimidating voice. Colter offers some hot takes on children's literature and parenting classes. Sweet Christmas! Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein and Krishna Andavolu, the former host of "Weediquette" on Viceland, talk about smoking marijuana and the strains that today's kids will be smoking when they've grown into belligerent teenagers. The two dads, vape pens in hand, look to Leafly's David Downs about the bright future of getting high and the dark future of worring about your kids getting high. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein and co-host Krishna Andavolu chat with designer Mark Reigelman, the man behind the instantly iconic Sweetwater Playground, about why most jungle gyms suck and Germans parents don't worry about broken bones. The future of play, it turns out, is kinda scary. Then everyone plays with the best toys of the year as selected by Fatherly's editors, and things take a turn for the violent. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein speaks to USC comedy professor, film director, and master of funny Barnet Kellman about what makes kids laugh and how to get those giggles without undermining paternal authority or scaring anyone. Looking for other means of entertaining his kids, Joshua then calls Allan Kronzek, author of "Grandpa Magic," and almost destroys his septum trying to make a straw disappear into his nose. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein and co-host Krishna Andavolu chat about the difficulties of establishing a healthy life-work balance with author and commentator Amy Westervelt, who drops some truth bombs about what it means to do unpaid labor and the barriers to happiness in corporatized America. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein chats with Tracy Wilson, host of the podcast 'Stuff You Missed in History Class,' about what actually went down in 1621 and David Weeden, tribal historian of the Mashpee Wampanoag tribe, about his family celebrates Thanksgiving (spoiler: cautiously). Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Joshua David Stein is joined by Viceland reporter Krishna Andavolu to talk about managing exhaustion, going home to see a legendary kid-rock icon in concert, and following the migrant caravan through Mexico. Then Joshua talks to fellow father Björn Ahlander, captain of the world's largest operational Viking ship, about how to be a little bit tougher and a lot bit more Swedish. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Season Three of The Fatherly Podcast, with Joshua David Stein and Krishna Andavolu, starts August 15th! Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Chefs can help you seek out the best restaurants across the country.If it’s nutritious and delicious restaurant food you seek, ask a chef. Liquid I.V.’s Hydration Multiplier is a great-tasting, Non-GMO electrolyte drink mix that delivers hydration to your bloodstream faster and more efficiently than water alone. Go to Liquid-IV.com and use code TalkHealthy to save 20%. - sponsor Joshua David Stein conversed with chefs across the country to find the ten best places to eat. A common thread for all chefs interviewed was the qualities of a great restaurant: friendly, good coffee, and a sense of community. These chefs care about meals and live their lives for food. They know what makes a great restaurant. The restaurant scene is very rich, especially in smaller cities. Chefs in these places are still very skilled, even if they aren’t pushing to get Michelin stars like their big city counterparts. Listen as Joshua joins host Lisa Davis to share what he learned from top chefs and his experience writing the book. Sponsor Liquid I.V.’s Hydration Multiplier is a great-tasting, Non-GMO electrolyte drink mix that delivers hydration to your bloodstream faster and more efficiently than water alone. Go to Liquid-IV.com and use code TalkHealthy to save 20%. Learn more about your ad choices. Visit megaphone.fm/adchoices

Meet restaurant food critic/author Joshua David Stein and learn about Martha Stewart Wine Company.

Glenn Beck, conservative host of the Glenn Beck Program and long time provocateur, has made a career of lighting fires. Now he's on a mission to extinguish a few. Fatherly host Joshua David Stein and Beck talk about his newfound moderation, wrestling with his family history and raising four kids of his own. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

As the leader of the Shambhala Buddhist lineage, Sakyong Mipham Rinpoche travels the world, both teaching seminars and in retreat. The 55-year-old is also the father of three young daughters. Here the Sakyong — the author of, most recently, The Lost Art of Good Conversation —  discusses finding the balance between being a leader to hundreds of thousands and the daddy to three. Later on in the program, Josh Krisch joins us for a special edition of Oh Hey Science called Oh Hey God...and Science. Besides being Fatherly's science editor, Krisch is a Orthodox rabbi and a father of two himself. He and host Joshua David Stein discuss balancing a spiritual life and a family life.  Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

In the final episode of the first season, Joshua David Stein sits down with Massimo Bottura, who runs one of the best restaurants in the world, who opens up about raising his son Charlie, who is severely developmentally disabled and how creativity takes all forms. Also, Josh Krisch explains why all tantrums are basically the same.  Season two of The Fatherly Podcast will launch in 2018 - Be sure to follow The Fatherly Podcast on iHeartRadio, or subscribe wherever you listen to podcasts. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This week, Joshua David Stein visits the legendary writer Gay Talese in his home to discuss famous fathers, famous sons and the pain of becoming an ex-father in law. Plus, Josh Krisch finally answers whether it's quality time or quantity of time that really matters.   Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This week, we've collected three of our favorite questionnaires, NFL legend Michael Strahan; star of NBC's This Is Us Sterling K. Brown; and Stephen Chbosky, director of the new film Wonder. Plus host Joshua David Stein has a question of his own and science editor Josh Krisch answers it. No, single women and married men can not be friends. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

In this episode Joshua David Stein is joined by Nik Wallenda, a seventh-generation highwire walker. Wallenda opens up about self-doubt, family tragedy and why he encouraged his son to join the Marines. Plus, science editor Josh Krisch on what the famous Marshmallow Experiment really teaches us and a live musical performance from the What's Cooking Hot Two. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This week Joshua David Stein is joined with chef Tom Colicchio (Top Chef) to discuss hunger in America, and the struggle to raise just kids. Plus Josh Krisch reveals some upsetting studies about role models and JDS chats with Sadie, a seven-year-old beauty queen from Bumpass, Virginia. Enjoying The Fatherly Podcast? Be sure to share this episode with a friend. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This week Joshua David Stein sits down with actor Frank Grillo (Netflix's Wheelman) to discuss how to raise kids who know how to defend themselves but who don't become bullies. Plus Josh Krisch examines the effects of yelling at your kids (they aren't good) and JDS unveils a song about Flu Season.  Enjoying The Fatherly Podcast? Be sure to share this episode with a friend. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

In the inaugural episode of the Fatherly Podcast, host Joshua David Stein talks to documentarian (and father of four) Ken Burns about war, the draft, grilled chicken thighs and something Burns calls hudging-mudging. Later on, Stein has an in-depth conversation with a six-year-old girl named Joey (set to lounge music) and Fatherly science editor Josh Krisch explains the creepiest stages of self-awareness, aka The Jessica Stage.  Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

On this week's episode of Recommended Reading, in the booth with writer and editor Joshua David Stein (a contributing editor at Food & Wine, frequent contributor to the Village Voice, the New York Times, New York and The Guardian), we analyze JDS' analysis of The Grill, the Torrisi-Carbone group's Four Seasons reboot. In 2017, is it still possible to power lunch like it's 1959 — and should one want to? Recommended Reading with Food Book Fair is powered by Simplecast

It’s Wednesday – what have you missed this week? Never fear! Erin and Jack have you covered chatting all things highlighted on Heritage Radio Network shows from sommelier saturation, small cities germinating great restaurants, and a seedy clip from The Farm Report featuring a new host! HRN alum Joshua David Stein calls in for a talk on the recent New York Times review of Per Se and the show rounds out with some great “big ups!”

This week's Travel Today with Peter Greenberg comes from the Soho Grand Hotel in New York, NY. The hotel opened back in 1996, but it quickly earned a well deserved reputation as a cutting edge boutique luxury property in a cutting edge, boutique neighborhood. Joshua David Stein, the food critic for the New York Observer, takes us for a great gastronomic tour of his top restaurant picks all within seven minutes of the Soho Grand. And mixologist Natasha David talks about the explosion in American crafted whisky, and the Soho Grand’s unique all bourbon bar, featuring 50 brands from around the U.S. and from expected locations — like Kentucky, to some real surprises, like…Brooklyn. All this and more when Travel Today with Peter Greenberg comes to you from the Soho Grand Hotel.

This week's Travel Today with Peter Greenberg comes from the Soho Grand Hotel in New York, NY. The hotel opened back in 1996, but it quickly earned a well deserved reputation as a cutting edge boutique luxury property in a cutting edge, boutique neighborhood. Joshua David Stein, the food critic for the New York Observer, takes us for a great gastronomic tour of his top restaurant picks all within seven minutes of the Soho Grand. And mixologist Natasha David talks about the explosion in American crafted whisky, and the Soho Grand’s unique all bourbon bar, featuring 50 brands from around the U.S. and from expected locations — like Kentucky, to some real surprises, like…Brooklyn. All this and more when Travel Today with Peter Greenberg comes to you from the Soho Grand Hotel.

This week on The Main Course, solo host Alexes McLaughlin is keeping it in the Heritage Radio Network family and welcomes Joshua David Stein to the show! Joshua is not only the host of the Joshua David Stein Variety Hour… Half Hour but is also the food critic for the New York Observer and regularly contributes to food publications across the internet. Chatting with Alexes about his life and times, he takes listeners through his evolution into food writing and his personal style when it comes to restaurant criticism. After the break, Joshua shares that he's currently working on not one but two books, a children's book and a beer and food pairing book, and gives highlights of each. Tune in for a great conversation! This program was brought to you by Whole Foods Market. “I think you see more and more now critics talking about the environment and ambiance, that kind of thing.” [11:10] “It's become less about the every man experiences and more about the restaurant as a cultural phenomenon, which I think is great.” [12:14] —Joshua David Stein on The Main Course

This week on The Food Seen, Michael Harlan Turkel has a conversation with the prolific Joshua David Stein, Senior Editor of Eater National. Tune in to hear a recap of the latest Bocuse d'Or and what makes Team USA so unique. Also hear about some of the more interesting experiences Joshua has had with some of the biggest names in food including Mimi Sheridan, Rene Redzepi & Nigella Lawson. This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com