Podcast appearances and mentions of joshua mcfadden

В этом выпуске С Тоней Поповой говорим о том, как подружиться с едой и сделать готовку частью повседневной жизни: не изматывающей, а вдохновляющей. Обсуждаем что такое “лего-подход” к готовке, и как один кусок тыквы превращается в три разных блюда; как сделать еду красивой, не используя трюфели и золото; как собрать удобную и рабочую кладовую, которая сэкономит деньги, время и нервные клетки; почему планеры питания не работают и как сделать, чтобы заработали; какой минимум посуды нужен, чтобы вы не бросили готовить через неделю. Этот выпуск для всех, кто хочет начать готовить вкусно, красиво и просто и готовить чаще, но тратить на это меньше сил. Также ждем вас, ваши лайки, репосты и комменты в мессенджерах и соцсетях!
 Telegram-чат: https://t.me/podlodka Telegram-канал: https://t.me/podlodkanews Страница в Facebook: www.facebook.com/podlodkacast/ Twitter-аккаунт: https://twitter.com/PodlodkaPodcast Ведущие в выпуске: Евгений Кателла, Аня Симонова Полезные ссылки: Telegram-канал Тони https://t.me/tonyacooks Tonya Cooks. Список продуктов, которые всегда должны быть в кладовой и холодильнике https://docs.google.com/spreadsheets/d/1uwwswRjr75nEwqA4xjPFQ5MPN4Au5Zrk3CndNRgOowo/edit?gid=0#gid=0 Tonya Cooks. Базовый набор посуды для котовки и сервировки, который у вас всегда должен быть дома https://docs.google.com/spreadsheets/d/1uwwswRjr75nEwqA4xjPFQ5MPN4Au5Zrk3CndNRgOowo/edit?gid=0#gid=0 Книга Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking https://www.amazon.co.uk/Salt-Fat-Acid-Heat-Mastering/dp/1782112308/ref=sr_1_1?crid=3V1S48SPYNSSQ&dib=eyJ2IjoiMSJ9.i4OOiNTFDRtw5ykFu34FDIUWhLdyh622EIBXdbRCwUBZS-ocyzqE9yx2nKsXoREHvbzKEH6tzauL_y3U9XedIiwLXNO8kp98LCG6QMDoJXuuTD8KZkzwAeblMPGFJ7yQJaMZF0hxoK2uYWzEpXOsnj6IIX7I7HklXn_NV0f9hduZs0MR9P0P_nWgHpXGW64vg8yaei588FALk1x0KHJd4sUfzLOkGfX7ZC8ixe_U8qY.EYbLhhKZZa8PbWl52LVIPAMaXF9H_CPI6uuyvIH2I0I&dib_tag=se&keywords=salt+acid+fat+heat+cookbook&qid=1742328004&sprefix=salt+acid+fat+%2Caps%2C1059&sr=8-1 Книга The Food Lab: Better Home Cooking Through Science by J. Kenji López-alt https://www.amazon.co.uk/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?crid=3MX601H2RB4KZ&dib=eyJ2IjoiMSJ9.NLTwgb_MiexmVgabr4d-vlMaZhK8ZJk-H7E4wjuJgRLcnINp8YZTkZXLZnr-dXMLE5_XaSyibibbzPQShEvey8uW8bHrnwpQcBQUJqJXjZQeFbOE9yC7XoAnRAfcBk-sp1yHb2176pAjT0gao_myYr_NSNPtsk0JPxDxQhtH85m-0w_tH8V91J3Cq8VRQDRQFOmVNnW7-oOk3uK5NNeau74gZYnrMcs5782Y5pAA0XM.d6WK6Q11Ss1f-vwW1nAy_jtHJKzOREWnXLEW47vNoV8&dib_tag=se&keywords=Food+lab&qid=1743270450&s=books&sprefix=food+lab%2Cstripbooks%2C111&sr=1-1 Книга Ottolenghi SIMPLE https://www.amazon.co.uk/Ottolenghi-SIMPLE-Yotam/dp/1785031163/ref=sr_1_1?crid=2K6A6WS3YSQ2H&dib=eyJ2IjoiMSJ9.TaOg-hxgec5CoAGQVx4V59Wtlwhr0KSILvVhI5MTe680YSko9-pn8lSktTQBB_7UnNsu-AKBoMlUYU_5qARvmVXZO_vBEQf7_ATR0tE4456N1KnbSIxwhmOjpbD4drdZfJgu3XoHl49wSVk5tUk_Pqw4N6cf5IGG7WqechyaIBGs0BYFkHvxMZF3j_VUwsspCHtkva_HhjNo3x0xgjBCeTt3wQwfgqHydQD40Ek07Z0.P57Gx7blxZVOplTpcSFcObgcWYJTYUjSiYISdUY8esc&dib_tag=se&keywords=ottolenghi+simple&qid=1743270577&s=books&sprefix=ottoneghi+simple%2Cstripbooks%2C59&sr=1-1 Книга Six Seasons: A New Way with Vegetables by Joshua McFadden https://www.amazon.co.uk/Joshua-McFadden/e/B09QHB4D3V/ref=dp_byline_cont_book_1 Шоу Памелы Андерсон Pamela's Cooking With Love https://youtu.be/euRQjOLDY_c?feature=shared Подробный разбор о CGM, диабете и еде https://habr.com/ru/articles/824362/

Do you want to incorporate more meatless meals into your week but feel stuck on what to cook? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this one-pot kale pasta recipe that follows a streamlined technique for easy cleanup, and you'll be seduced by a crispy tofu dinner that's served with an Instant Pot creamy polenta.Tune in now and don't miss out on these two vegetarian dinners that will work for any night of the week!***Links to from this week's show:Greens Pasta by Joshua McFadden via NYT Cooking Tofu katsu recipe from Food52Carla Lali Music's instant pot polenta for Bon Appetit***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

As the weather turns cool and crisp, what do you do when you've got a counter full of ripe pears or too many apples from an orchard visit? This week, we share 8 recipes for turning crunchy apples, juicy pears, and luxurious persimmons into sweet and savory dishes, from weeknight meals to entertaining-friendly dishes.By the end of this episode, you'll…Learn how to make slow-cooked apple butter that fills your home with warm, comforting aromasDiscover an elegant appetizer that stars fresh pears and is perfect for a stunning brunch or your next dinner partyGet inspired by savory casseroles and crunchy salads that balance fall's sweetest and most vibrant flavors.Hit play now to uncover fresh and easy ways to use fall's most beloved fruits in your home kitchen all season long! ***Links to from this week's show:Skin-on, no sugar, homemade apple sauce from Zero Waste ChefSlow cooker apple butter from Family Food On The Table, and homemade apple butter with the peels onThe Kitchn's guide on apple butterKari's favorite blister-fried peanuts Celery, apple, peanut salad by Joshua McFadden from Bon AppetitThe fennel, sausage, apple casserole recipe can be found in the cookbook Six Seasons: A New Way With Vegetables by Joshua McFadden and Martha HolmbergApple dumpling recipePear, mascarpone crostini recipe can be found in the cookbook Seriously Simple HolidaysPear + mascarpone crostini from Cake-n-Knife Blog Sonya's pear, rosemary, goat cheese galetteEndive salad with pear, pecans, and dijon dressing from the Salad WhispererBittersweet chocolate and pear cake from Smitten Kitchen Fuyu v. hachiya persimmons explainedDavid Tanis' persimmon salad with radicchio and walnuts from NYT Cooking

On this week's show, the panel is first joined by Mark Harris, cultural historian and the author of Pictures at a Revolution: Five Movies and the Birth of the New Hollywood, to discuss the 96th Academy Awards: a fun, glitzy return to form filled with surprisingly political moments. Then, the three review FX's Shōgun, a massive epic set in 17th century Japan that many are calling “the new Game of Thrones.” But does it live up to the hype? Finally, the trio examines “Behind F1's Velvet Curtain,” Kate Wagner's spellbinding 5,000-word piece about the world of Formula 1 racing that Road & Track published then promptly yanked from the internet without explanation. Although Wagner's piece is no longer live on Road & Track, you can still read it on Wayback Machine's internet archive. In the exclusive Slate Plus segment, Mark Harris returns to talk about his New York Times essay, “How Bad Can It Get for Hollywood?” which details what we can expect from movies in 2024 (spoiler alert: it's not looking good).  Email us at culturefest@slate.com.  Outro music: “8-Bit Hop” by Ash Sculptures Endorsements: Dana: HINT.FM's Wind Map, which illustrates “the delicate tracery of wind flowing over the US.”  Julia: Tejal Rao's recipe for Kale Sauce Pasta, adapted from Joshua McFadden.    Steve: “What Physicists Have Been Missing” by theoretical physicist Sabine Hossenfelder.  Podcast production by Jared Downing. Production assistance by Kat Hong. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's show, the panel is first joined by Mark Harris, cultural historian and the author of Pictures at a Revolution: Five Movies and the Birth of the New Hollywood, to discuss the 96th Academy Awards: a fun, glitzy return to form filled with surprisingly political moments. Then, the three review FX's Shōgun, a massive epic set in 17th century Japan that many are calling “the new Game of Thrones.” But does it live up to the hype? Finally, the trio examines “Behind F1's Velvet Curtain,” Kate Wagner's spellbinding 5,000-word piece about the world of Formula 1 racing that Road & Track published then promptly yanked from the internet without explanation. Although Wagner's piece is no longer live on Road & Track, you can still read it on Wayback Machine's internet archive. In the exclusive Slate Plus segment, Mark Harris returns to talk about his New York Times essay, “How Bad Can It Get for Hollywood?” which details what we can expect from movies in 2024 (spoiler alert: it's not looking good).  Email us at culturefest@slate.com.  Outro music: “8-Bit Hop” by Ash Sculptures Endorsements: Dana: HINT.FM's Wind Map, which illustrates “the delicate tracery of wind flowing over the US.”  Julia: Tejal Rao's recipe for Kale Sauce Pasta, adapted from Joshua McFadden.    Steve: “What Physicists Have Been Missing” by theoretical physicist Sabine Hossenfelder.  Podcast production by Jared Downing. Production assistance by Kat Hong. Learn more about your ad choices. Visit megaphone.fm/adchoices

Autumn's abundance is upon us and we're back in our podcast seats! Summer corn, tomatoes, and eggplant mingle with a new bounty of crisp apples, juicy pears, and orange-fleshed winter squash. It's a literal cornucopia, and we're here for it. As we head into the kitchen and turn on the oven again, we're ready to explore the explosion of sweet and savory flavors that define this season. We share the many ways we plan to enjoy fall, from rich ratatouille to stuffed veggie dishes. What does Sonya make with quince from her neighbor's tree? What kind of skillet pie does Kari make? What are both of us eager to try for the first time? Tune in and get a generous boost of fall cooking inspiration!***Links to recipes and favorites from this week's show:Six Seasons Cookbook by Joshua McFadden with Martha HolmbergMelissa Clark's Ratatouille for the NYTimes Smitten Kitchen's RatatouilleDorie Greenspan's Stuffed Pumpkin with Everything Good via The KitchnLamb Stuffed Quince from Yotam Ottolenghi and Sami Tamimi Sonya's savory pear galette recipePear Slab Pie by Justin Chapple for Food & Wine What to know about different kinds of persimmonsKari's favorite Skillet Apple Pie from America's Test KitchenWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Molly and Kate talk with Martha Holmberg, author and former publisher and food editor, about writing single subject cookbooks. She describes her career journey, how she decided to write her first cookbook and what the greatest job of her life was. She shares how her voice and style has evolved, how to make a deep dive into a subject feel complete and the way she switches from editorial brain to writer brain. Finally she talks about the experience writing solo vs. as a co-author and the tip she wants each home cook to do.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsMartha HolmbergWebsiteInstagram PuffModern SaucesPlums Short Stack Fifty Shades of Pâté: New CookbooksMichael Ruhlman: The Art of the Single-Subject CookbookAccused, Yes, but Probably Not a Killer by Harold McGee Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showSimply Tomato by Martha HolmbergCrepes by Martha HolmbergSix Seasons by Joshua McFadden and Martha HolmbergGrains by Joshua McFadden and Martha HolmbergThe Bar Book by Jeffery Morgenthaler and Martha Holmberg

On this weeks episode of Farming for Health, Dr. Amy chats with Dawn Perry. Dawn Perry is a writer and cookbook author, currently working on her first cookbook (Simon & Schuster, Spring ‘22). She is the former Food Director at Real Simple where she oversaw recipes and food content on all platforms. After stints in both the pastry and savory kitchens at Mike Tusk's Quince restaurant, Dawn made her way back east where she worked as a private chef for several years before making her way into food media. Dawn's first gig in editorial was cross-testing recipes for Martha Stewart's Cupcakes which should have won her a medal, but instead earned her a full-time position developing recipes and food styling as Associate Food Editor at the much beloved Everyday Food (RIP). She moved on to work in the test kitchen at Real Simple (her first tour) where her “The Only Cake Story You'll Ever Need” was nominated for an IACP award. In it, she paired 2 essential cake recipes with 27 frosting, filling, and decorating ideas for a grand total of 256,620 combinations. (It's true, they did the math.) As Senior Food Editor at Bon Appétit she developed recipes for features and regular columns and collaborated with restaurant chefs and food personalities including Naomi Pomeroy, Joshua McFadden, and Mimi Thorisson. Assuming the role of BA's first ever Digital Food Editor she wrote popular web columns, helped launch the BA's Best series, and starred in instructional videos including “Test Drive” and “I Effed It Up”. Dawn shepherded the 2014 and 2015 Food Lover's Cleanse and was instrumental in Bon Appetit's landmark partnership with IBM's Chef Watson. She spoke about that experience on The Sporkful and at South by Southwest 2015. Dawn contributed to BA's James Beard award winning “Cook Like a Pro” package and represented the brand in television appearances including spots on The Today Show. Dawn left Bon Appétit to work with meal kit delivery service Martha & Marley Spoon, as their culinary content editor. As employee number 9 of the startup her recipes were cooked and eaten in more than 5,000 homes every week. Dawn's recipes and writing have been featured on Epicurious, Tasting Table, Food & Wine and Extra Crispy, in Southern Living, Country Living and on The Lonely Hour. She has more than 17K organic Instagram followers who are especially fond of her Dinner With Dawn Instagram stories series. She is the author of Short Stacked Editions' Cucumbers (Summer 2017). She lives in Brooklyn (like everybody else) with her husband and two kids.

Join us for a “favorites” conversation with Camille Styles. Camille is the Founder and Editor-in-Chief of leading lifestyle digital publication Camille Styles. An influential go-to resource for elevating everyday experiences, Camille Styles is the definitive guide to simplifying life without compromising style. The online publication covers food, design, gatherings, wellness and beauty, connecting with its audience that reaches 50 million impressions each month across the website and social media channels.   Camille lives with her husband Adam and their two children in Austin, Texas, and are currently renovating a 1950s beach house in Malibu, California.   To discover more, visit https://camillestyles.com/.    PATREON:Support us on Patreon! Check out our Tall, Grande and Venti tiers.   Episode Notes and Resources:  Slow Roasted Tomato & Ricotta Recipe Red Ash (Austin, TX)  Home Slice Pizza (South Congress, TX)  City Guide: La Jolla, California (Ep. 111)   Book: A Short Guide to a Happy Life by Anna Quindlen  Book: Six Seasons by Joshua McFadden    Journaling Prompts: “How do I want to feel today?” “What was the highlight of the week or the day?”    If you are interested in sponsoring an episode of Soul & Wit, contact us here: soulandwitpodcast@gmail.com   Where you can find us: Bailey: @beautifuldetour or www.beautifuldetour.com Courtney: @bemorewithless or www.bemorewithless.com

This week, senior editor at Slate, Allegra Frank, fills in for Steve as the panel begins by debating the enjoyability of Apple TV+'s new star-studded thriller Severance. Then, the panel digs into Paul Thomas Anderson's latest Oscar contender Licorice Pizza. Finally, the panel discusses longform YouTube videos and the rise and fall of attention spans, inspired by Terry Nguyen's article “The video essay boom” for Vox. Referenced video essays include: Mike's Mic on Pretty Little Liars, Jenny Nicholson on Dear Evan Hansen, and Quinton Reviews on Victorious. In Slate Plus, the panel discusses thematic aversions they have in films. Email us at culturefest@slate.com. Endorsements Julia: Endorsing Six Seasons: a New Way With Vegetables by Joshua McFadden and Martha Holmberg, which has lots of delicious recipes that are designed for your farmer's market finds. Allegra: The podcast Dead Eyes from comedian Connor Ratliff about people in the entertainment industry and their long forgotten, lost, and/or canceled projects—inspired by how he was fired from Band of Brothers by Tom Hanks himself because he had “dead eyes.” Dana: Speaking of video essays, filmmaker Kogonada's (After Yang, Columbus) video essays which are extremely visual and beautifully edited. They're all on his website, but Dana specifically shouted out: Breaking Bad // POV, Mirrors of Bergman, Hands of Bresson, and Linklater // On Cinema & Time. Podcast production by Cameron Drews. Production assistance by Nadira Goffe. Outro music is "If Only I Was a Poet" by Staffan Carlen. Slate Plus members get ad-free podcasts, a bonus segment in each episode of the Culture Gabfest, full access to Slate's journalism on Slate.com, and more. Sign up now at slate.com/cultureplus. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, senior editor at Slate, Allegra Frank, fills in for Steve as the panel begins by debating the enjoyability of Apple TV+'s new star-studded thriller Severance. Then, the panel digs into Paul Thomas Anderson's latest Oscar contender Licorice Pizza. Finally, the panel discusses longform YouTube videos and the rise and fall of attention spans, inspired by Terry Nguyen's article “The video essay boom” for Vox. Referenced video essays include: Mike's Mic on Pretty Little Liars, Jenny Nicholson on Dear Evan Hansen, and Quinton Reviews on Victorious. In Slate Plus, the panel discusses thematic aversions they have in films. Email us at culturefest@slate.com. Endorsements Julia: Endorsing Six Seasons: a New Way With Vegetables by Joshua McFadden and Martha Holmberg, which has lots of delicious recipes that are designed for your farmer's market finds. Allegra: The podcast Dead Eyes from comedian Connor Ratliff about people in the entertainment industry and their long forgotten, lost, and/or canceled projects—inspired by how he was fired from Band of Brothers by Tom Hanks himself because he had “dead eyes.” Dana: Speaking of video essays, filmmaker Kogonada's (After Yang, Columbus) video essays which are extremely visual and beautifully edited. They're all on his website, but Dana specifically shouted out: Breaking Bad // POV, Mirrors of Bergman, Hands of Bresson, and Linklater // On Cinema & Time. Podcast production by Cameron Drews. Production assistance by Nadira Goffe. Outro music is "If Only I Was a Poet" by Staffan Carlen. Slate Plus members get ad-free podcasts, a bonus segment in each episode of the Culture Gabfest, full access to Slate's journalism on Slate.com, and more. Sign up now at slate.com/cultureplus. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, senior editor at Slate, Allegra Frank, fills in for Steve as the panel begins by debating the enjoyability of Apple TV+'s new star-studded thriller Severance. Then, the panel digs into Paul Thomas Anderson's latest Oscar contender Licorice Pizza. Finally, the panel discusses longform YouTube videos and the rise and fall of attention spans, inspired by Terry Nguyen's article “The video essay boom” for Vox. Referenced video essays include: Mike's Mic on Pretty Little Liars, Jenny Nicholson on Dear Evan Hansen, and Quinton Reviews on Victorious. In Slate Plus, the panel discusses thematic aversions they have in films. Email us at culturefest@slate.com. Endorsements Julia: Endorsing Six Seasons: a New Way With Vegetables by Joshua McFadden and Martha Holmberg, which has lots of delicious recipes that are designed for your farmer's market finds. Allegra: The podcast Dead Eyes from comedian Connor Ratliff about people in the entertainment industry and their long forgotten, lost, and/or canceled projects—inspired by how he was fired from Band of Brothers by Tom Hanks himself because he had “dead eyes.” Dana: Speaking of video essays, filmmaker Kogonada's (After Yang, Columbus) video essays which are extremely visual and beautifully edited. They're all on his website, but Dana specifically shouted out: Breaking Bad // POV, Mirrors of Bergman, Hands of Bresson, and Linklater // On Cinema & Time. Podcast production by Cameron Drews. Production assistance by Nadira Goffe. Outro music is "If Only I Was a Poet" by Staffan Carlen. Slate Plus members get ad-free podcasts, a bonus segment in each episode of the Culture Gabfest, full access to Slate's journalism on Slate.com, and more. Sign up now at slate.com/cultureplus. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Cookbook Club! We are diving in to Six Seasons, a huge tome of recipes from “the vegetable whisperer,” chef Joshua McFadden, with Martha Holmberg. We talk about our favorite go-tos from the book, whether a chef-written cookbook is harder to cook from and we touch on the controversy surrounding McFadden. Resources shared in this episode: Six Seasons Joshua McFadden Community supported agriculture A recap of the controversy over Joshua McFadden Recipes we talked about in this episode: Carrot pie in a pecan crust (Page 297) Parsnip, date and hazelnut loaf cake with Meyer lemon glaze (Page 361) Raw asparagus salad with breadcrumbs, walnuts and mint (Page 73) Couscous with English peas, apricots and lamb meatballs (Page 88) Braised beef with lots and lots of onions (Page 356) Beet slaw with pistachios and raisins (Page 133) Celery salad with dates, almonds and parmigiano (Page 145) The kale salad that started it all (Page 309) Kale sauce with any noodle (Page 312) Grilled radishes with dates, apples and radish tops (Page 115) Roasted beets, avocado and sunflower seeds (Page 134) Grilled eggplant with tomatoes, torn croutons and lots of herbs (Page 236) Tomato, melon and hot chile salad with burrata (Page 265) Israeli-spiced tomatoes, yogurt sauce and chickpeas (Page 266) Raw Brussels sprouts with lemon, anchovy, walnuts and pecorino (Page 284) Farro and roasted carrot salad with apricots, pistachios and whipped feta (Page 290) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 10/6/2021): Indian Instant Pot Cookbook, by Urvashi Pitre

In our second episode, we talk with Kirsten Collins, co-founder of our in-person Cookbook Club, about helpful tips to start your own club. Trust us, it'll be your favorite meal of the month. Resources shared in this episode: Why Cookbook Clubs Should Be the New Way We Entertain, by Tara Austen Weaver in Serious Eats The Buy Nothing project Marco Polo Kirsten's 5 steps to start a Cookbook Club: Figure out what's important to you Decide who's in it Apply some structure Decide how to stay in touch Let it evolve About our guest Kirsten Collins is the co-founder of our real-life Cookbook Club. She is the executive director of The Circus Project in Portland, OR. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 9/8/2021): Six Seasons, by Joshua McFadden

Welcome to Cookbook Club! In our first episode, we introduce ourselves and the podcast. Then we talk about a favorite cookbook -- Small Victories, by Julia Turshen. Resources shared in this episode: Small Victories by Julia Turshen Julia Turshen on Instagram, @turshen Slow roasted salmon from Salt Fat Acid Heat, by Samin Nosrat Julia Turshen's second book, Now & Again Recipes we talked about in this episode: Ribs with gochujang, fish sauce + honey (page 155) Turkey + ricotta meatballs (page 168) Jennie's chicken pelau (page 176) Best rice pilaf with roasted red cabbage (page 129) Creamed corn (page 104) Asparagus with browned butter + hazelnuts (page 109) Green eggs with (or without) ham (page 33) Sour cream pancakes with roasted blueberries (page 43) Afternoon cake (page 229) Feel-better-soon cookies (page 237) Apricot upside-down skillet cake (page 231) Apple + toasted oat muffins (page 46) Gravlax with caper cream cheese (page 28) Scallops with chile-and-parsley bread crumbs (page 200) Broiled anything with garlic + parsley butter (page 202) A nice lasagna (page 145) Swiss chard with ginger + coconut (page 100) Indecision grilled chicken (page 182) About our guest: Eliz Roser is a former project manager and current stay at home mom of two. She lives in NE Portland, and loves grocery shopping alone, messy kid art projects, and a clean kitchen. She also writes a weekly meal plan newsletter (sign up here!). Eliz prefers to use cookbooks over online recipes, and has way too many in her collection. You can follow her on Instagram @itselizzz Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 9/8/2021): Six Seasons, by Joshua McFadden

This week we are celebrating the 200th edition of Sustainability Now!, which has been coming to you every week since April 2017! Returning to the program to mark this special milestone with your host, Justin Mog, is Carolyn Waters, an environmental education researcher currently pursuing her PhD at Bellarmine University. We explore her studies into the JEDI training model for environmental educators (Justice, Equity, Diversity & Inclusion) and addressing the legacy of white supremacy in the U.S. environmental movement. But we also get an update on Carolyn’s tiny house project and her new shotgun house in the Clifton neighborhood, where she is engaging in her new “unintentionally intentional” community, tapping her maple trees for syrup, and exploring Joshua McFadden’s Six Season’s cookbook (https://www.joshuamcfadden.com/sixseasons). Carolyn recommends these resources for going deeper:
North American Association for Environmental Education (https://naaee.org/)
Kentucky Association for Environmental Education (https://www.kaee.org/) Kentucky Native American Heritage Commission (https://heritage.ky.gov/aa-na/Pages/overview.aspx) As always, our feature is followed by your community action calendar for the week, so get your calendars out and get ready to take action for sustainability NOW! Sustainability Now! airs on FORward Radio, 106.5fm, WFMP-LP Louisville, every Monday at 6pm and repeats Tuesdays at 12am and 10am. Find us at http://forwardradio.org The music in this podcast is courtesy of the local band Appalatin and is used by permission. Explore their delightful music at http://appalatin.com

When it comes to sustainability, the holy grail a lot of people dream about is growing your own food. What better way to eliminate food miles, cut out the pesticides, and become self sufficient, right? However, as anyone who has ever tried gardening can attest, it’s pretty intimidating at the start. Knowing what to plant, when to plant, and how to get started requires a lot of research. Once you get going you realize that it’s not as simple as just putting something in the ground and waiting. Slugs eat your precious lettuce, birds and squirrels descend on your beloved berries, leaves turn yellow for some reason, and you’re never sure if you’re watering things too often or not enough. That's why we couldn't wait to sit down with Kevin Espiritu of Epic Gardening. He's built a thriving Youtube channel, podcast, and Instagram aimed at getting 10 million people to learn how to grow their own food. In this conversation, he's sharing some garden tested wisdom we can all benefit from.Show Notes: Learn more about Kevin by checking out Epic Gardening's website, Youtube channel, and Instagram. Kevin also has an excellent book all about gardening: The Field Guide to Urban Gardening. If you enjoy Kevin's take on gardening, be sure to listen to his podcast. Kevin has put out too many excellent videos on common gardening questions to list here, but some of our favorites are his guide to common watering mistakes and 5 veggies you can grow in under a month. To better understand your soil, Kevin recommends getting in touch with your local extension office to arrange a soil test. Kevin's must-have gardening gear: A good pair of pruning shears, a pair of micro-tip shears, a Japanese hoe, a garden apron, and a garden cart to hold your favorite tools. Understand the facts and fiction of regrowing plants from common vegetable scraps. Kevin highly recommends the book "Six Seasons" by Joshua McFadden. Kevin's go-to karaoke song is "Drops of Jupiter" by Train.

There is a saying, “If you want a happy ending, read a cookbook”. Our guest, Laura Lucchese, is in a book club that always ends well because her group reads and then produces a group meal from cookbooks. James Beard, the great culinary expert said, food is our common ground, a universal experience. In our mind, to bring books and food together is a match made in heaven. Laura tells us how many cookbooks have a narrative story just like a traditional book, why cooking from a cuisine outside your own encourages discussion, and how modern cookbooks offer a different philosophy to entertaining that diverges from the older well-known cookbook authors like Martha Stewart. Books mentioned in this episode: 1- Six Seasons by Joshua McFadden and Martha Holmberg 2- How to Cook Everything by Mark Bittman 3- Smitten Kitchen Cookbook by Deb Perelman 4- Dining In by Alison Roman 5- Nothing Fancy by Alison Roman 6- Indianish by Priya Krishna 7- Bottom of the Pot by Naz Deravian 8- Buttermilk Graffiti by Edward Lee 9- Smoke and Pickles by Edward Lee 10- Everyday is Saturday by Sarah Copeland 11- How They Choked by Georgia Bragg 12- Simple by Yotam Ottolenghi 13- Do You Mind If I Cancel by Gary Janetti 14- Me Talk Pretty One Day by David Sedaris 15- Bad Blood by John Carreyrou 16- A Gentleman from Moscow by Amor Towles 17- All the Ugly and Wonderful Things by Bryn Greenwood 18- Sourdough by Robin Sloan You can find us on FB, instagram (@perksofbeingabookloverpod) and on our blog site at www.perksofbeingabooklover.com Perks airs on Forward Radio 106.5 FM and forwardradio.org every Wednesday at 6 pm, Thursdays at 6 am and 12 pm. We have purchased the rights to the theme music used.

There is a saying, “If you want a happy ending, read a cookbook”. Our guest, Laura Lucchese, is in a book club that always ends well because her group reads and then produces a group meal from cookbooks. James Beard, the great culinary expert said, food is our common ground, a universal experience. In our mind, to bring books and food together is a match made in heaven. Laura tells us how many cookbooks have a narrative story just like a traditional book, why cooking from a cuisine outside your own encourages discussion, and how modern cookbooks offer a different philosophy to entertaining that diverges from the older well-known cookbook authors like Martha Stewart. Books mentioned in this episode: 1- Six Seasons by Joshua McFadden and Martha Holmberg 2- How to Cook Everything by Mark Bittman 3- Smitten Kitchens Cookbook by Deb Perelman 4- Dining In by Alison Roman 5- Nothing Fancy by Alison Roman 6- Indianish by Priya Krishna 7- Bottom of the Pot by Naz Deravian 8- Buttermilk Graffiti by Edward Lee 9- Smoke and Pickles by Edward Lee 10- Everyday is Saturday by Sarah Copeland 11- How They Choked by Georgia Bragg 12- Simple by Yotam Ottolenghi 13- Do You Mind If I Cancel by Gary Janetti 14- Me Talk Pretty One Day by David Sedaris 15- Bad Blood by John Carreyrou 16- A Gentleman from Moscow by Amor Towles 17- All the Ugly and Wonderful Things by Bryn Greenwood 18- Sourdough by Robin Sloan You can find us on FB, instagram (@perksofbeingabookloverpod) and on our blog site at www.perksofbeingabooklover.com Perks airs on Forward Radio 106.5 FM and forwardradio.org every Wednesday at 6 pm, Thursdays at 6 am and 12 pm. We have purchased the rights to the theme music used.

Today we celebrate the American Romantic poet who wrote: "The rose that lives its little hour is prized beyond the sculptured flower..." We'll also learn about the man who made Six Hills Nursery famous. We hear some words about autumn by an American Poet Laureate. We Grow That Garden Library™ with a book that rocked the Vegetable Cookbook world three years ago - and here’s a hint: the author divided the year into Six Seasons. And then we’ll wrap things up with a recipe I received from a friend recently for a delicious Golden Squash Soup.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” It's just that easy.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Facebook Group If you'd like to check out my curated news articles and blog posts for yourself, you're in luck because I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. There’s no need to take notes or search for links - the next time you're on Facebook, search for Daily Gardener Community and request to join. I'd love to meet you in the group.   Important Events November 3, 1794    Today is the birthday of the American Romantic poet and nature-lover William Cullen Bryant. As a young man, William became an attorney. His first job was in Plainfield, Massachusetts - a town seven miles away from his home. In 1815, William was walking to work one day in December when he spied a lone bird flying on the horizon. The image moved him so much that William wrote his poem called To a Waterfowl. William Cullen Bryant is a favorite poet among gardeners. Here’s an excerpt from a little poem by William called A Winter Piece: ...When shrieked The bleak November winds, and smote the woods, And the brown fields were herbless, and the shades, That met above the merry rivulet, Were spoiled, I sought, I loved them still,—they seemed Like old companions in adversity. When he was alive, William Cullen Bryant visited Wodenethe - the 20-acre estate overlooking the Hudson River purchased and sculpted by Henry Winthrop Sargent. Sargent’s naming of Wodenethe was a marriage of two old Saxon terms Woden (pronounced Woe-den) and ethe, which stands for woody promontory ( promontory ), of high land that juts out into the sea or a large lake; a headland.  Sargent turned Wodenethe into a personal arboretum, where he artfully used trees to frame the Hudson's incredible views. One reviewer said it was, “a bijou full of interest for the lover of rural beauty; abounding in rare trees, shrubs, and plants, as well as vases, and objects of rural embellishment of all kinds.” William Cullen Bryant loved Wodenethe, and he was particularly charmed by an illusion that Sargent had created on the property.  Sargent had created the view from inside his house to look like the lawn extended out to the Hudson, creating the illusion of a sharp dropoff - almost like the lawn ran out to the edge of a cliff. To help pull this off, Sargent would send his young son Winthrop out onto the lawn with a fishing pole where he would pretend to fish off the edge of a nonexistent cliff. On one occasion, a lady visitor commented on how SHE wouldn't let her own children play so close to that dropoff. In reality, Winthrop was sitting a good mile away from the water's edge - quite safe on the flat earth of the lawn nestled among the trees. Sargent's masterful vista created an artful and beautiful illusion - a trick that he even pulled on his good friend William Cullen Bryant. Wodenethe so moved William he wrote his poem “A Scene on the Banks of the Hudson.”  Here’s an excerpt: All, save this little nook of land, Circled with trees on which I stand; All, save that line of hills which lie Suspended in the mimic sky,— Seems a blue void, above, below, Through which the white clouds come and go; And from the green world's farthest steep, I gaze into the airy deep Loveliest of lovely things are they, On earth, that soonest pass away. The rose that lives its little hour Is prized beyond the sculptured flower.   November 3, 1881    Today is the birthday of the English garden writer, plant explorer, renowned nurseryman, alpine specialist, and a founding member of the Alpine Garden Society, Clarence Elliott. Clarence had a remarkable career, and he cast an enormous shadow from his legendary nursery in Stevenage called Six Hills. If Six Hills has a familiar ring to it, you might be familiar with the popular and prevalent landscape plant and stalwart of most garden borders cultivated at Six Hills: the Nepeta Six Hills Giant. Or, perhaps you were thinking of the Penstemon Six Hills - another Clarence offspring. And many gardeners have forgotten that the Mrs. Popple Fuschia - was actually a nod to the Popples - a couple who lived near Six Hills. One day Clarence spied Mrs. Popple’s gorgeous hardy Fuschia. After taking some cuttings, Clarence ultimately won an RHS Show Award of Merit for the Mrs. Popple Fuschia in 1934. Nearly a century later, gardeners still grow this beloved starter Fuschia in their gardens today. When Clarence wasn’t scouring his neighborhood (or the world in general) for new plants, he was busy mentoring other horticultural greats like Will Ingwerson and EK Balls. The great Graham Stuart Thomas worked at Six Hills for 24 years. A gardener’s gardener, Clarence even invented a little garden tool he dubbed The Widger. Somehow Vita Sackville-West ended up with a Widger, and she wrote that it was “the neatest, slimmest, and cheapest of all gadgets to carry in the pocket.” Vita continued: "[Clarence] invented the Widger, its name, and the verb "to widge", which, although not exactly onomatopoeic, suggests very successfully the action of prising up—you widge up a weed, or widge up a caked bit of soil for the purpose of aerating it—all very necessary operations which before the arrival of the Widger were sometimes awkward to perform. This small sleek object, four inches long, slides into the pocket, no more cumbersome than a pencil, and may be put to many uses. Screwdriver, toothpick, letter-opener, Widger, it fulfills all functions throughout the day… it is the perfect gadget.”   Unearthed Words And the dead leaves lie huddled and still, No longer blown hither and thither; The last lone aster is gone; The flowers of the witch-hazel wither … — Robert Frost, American poet and Poet Laureate   Grow That Garden Library Six Seasons by Joshua McFadden This book came out in 2017, and the subtitle is A New Way with Vegetables. This is one of my favorite vegetable cookbooks ever. Joshua’s book won a James Beard Award for Best Book in Vegetable-Focused Cooking. His book was named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more. “Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.” —Bon Appétit “Downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.” —Sunset This book is 384 pages of vegetable magic. You can get a copy of Six Seasons by Joshua McFadden and Martha Holmberg and support the show using the Amazon Link in today's Show Notes for around $23   Today’s Botanic Spark Speaking of recipes, I wanted to share a delicious recipe I received from a friend for Golden Squash soup. It’s a keeper. Golden Squash Soup 3 leeks (white portion only) 4 medium carrots chopped 5 Tbl. butter or margarine 3 lbs. butternut squash peeled, sliced 6 c. chicken or vegetable broth 3 medium zucchini, peeled, sliced 2 t. Salt 1/2 t. dried thyme 1/4 t. white pepper 1 c. half & half 1/2 c. milk In a soup kettle over medium heat, saute leeks and carrots in butter for 5 min., stirring occasionally. Add squash, broth, zucchini, salt, thyme, pepper. Bring to a boil. Reduce heat, cover simmer until vegetables are tender, about 30 min. Cool until lukewarm. In a blender or food processor, puree soup until smooth. Return to the kettle, add cream and milk, and heat through. Do not boil. If desired, garnish with parmesan cheese and chives. yields 12 - 14 servings ( 3 ½ qts )

While we cook from the internet most of the time, cookbooks still hold a place in our heart. Authors pour their hearts into books and recipes and we get some pretty great meals. This week we’re featuring a company that loves cookbooks even more than we do, Hardcover Cook. We also had the chance to speak with Monique Lllamas, the founder of Hardcover Cook. She talks all about her subscription service, a quarterly box with an amazing cookbook and matched up pantry items. Monique sent us each a box to try (although the opinions are our own). We cooked from two books: Dinner: Changing the Game by Melissa Clark, and Kate cooked from Six Seasons by Joshua McFadden. Each was uniquely its own and uniquely delicious. Get all of our tips, tricks and more on the shownotes for this episode.Dinner Sisters is a member of the Frolic Media Podcast Network.

There is a saying, “If you want a happy ending, read a cookbook”. Our guest, Laura Lucchese, is in a book club that always ends well because her group reads and then produces a group meal from cookbooks. James Beard, the great culinary expert said, food is our common ground, a universal experience. In our mind, to bring books and food together is a match made in heaven. Laura tells us how many cookbooks have a narrative story just like a traditional book, why cooking from a cuisine outside your own encourages discussion, and how modern cookbooks offer a different philosophy to entertaining that diverges from the older well-known cookbook authors like Martha Stewart. Books Mentioned in this Episode. Six Seasons by Joshua McFadden and Martha Holmberg How to Cook Everything by Mark Bittman Smitten Kitchen Cookbook by Deb Perelman Dining In by Alison Roman Nothing Fancy by Alison Roman Indianish by Priya Krishna Bottom of the Pot by Naz Deravian Buttermilk Graffiti by Edward Lee Smoke and Pickles by Edward Lee Everyday is Saturday by Sarah Copeland How They Choked by Georgia Bragg Simple by Yotam Ottolenghi Do You Mind If I Cancel by Gary Janetti Me Talk Pretty One Day by David Sedaris Bad Blood by John Carreyrou A Gentleman from Moscow by Amor Towles All the Ugly and Wonderful Things by Bryn Greenwood Sourdough by Robin Sloan You can find us on FB, instagram (@perksofbeingabookloverpod) and on our blog site at www.perksofbeingabooklover.com Perks airs on Forward Radio 106.5 FM and forwardradio.org every Wednesday at 6 pm, Thursdays at 6 am and 12 pm. We have purchased the rights to the theme music used.        

This week we cooked from the fabulous cookbook Six Seasons by Joshua McFadden. Alissa made Cabbage and Mushroom Hand Pies and Marie made Mushroom and Sausage Rigatoni. Shoutout to our hot mushroom man! We see you and you're doing the lord's work!

Have you ever wondered what cookbooks a food podcaster loves? Join host Nicole Schwegman as she shares and explores her top ten cookbooks of 2018! From no-knead breads to incredible smashburgers courtesy of the Baking Steel, sinfully delicious brownies, pad thai to incorporating more vegetables into your meals, delicious Persian meals, reimagined roast chicken, how to make elevated gourmet meals for one, odysseys of food and heritage, to divine pies and wine pairings, there’s something for everyone!   10) Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford   9) Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin   8) BraveTart: Iconic American Desserts by Stella Parks   7) Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong   6) Six Seasons: A New Way with Vegetables by Joshua McFadden   5) Bottom of the Pot: Persian Recipes and Stories by Naz Deravian   4) Dining In: Highly Cookable Recipes by Alison Roman   3) Solo: A Modern Cookbook for a Party of One by Anita Lo   2) Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya   1)  Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski   Honorable Mention: Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker    Recipes Mentioned in this Episode Alexandra Stafford’s Peasant Bread recipe Andris Lagsdin’s Smashburger Recipe BraveTart’s Brownies recipe Kris Yenbamroong’s Pad Thai recipe Naz Deravian’s Tahdig recipe Alison Roman’s Roast Chicken recipe   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Hailing from British Columbia, but growing up in Oregon and Seattle, Luke Dirks is a graduate of Seattle Pacific University. Shortly after completing his degree in English and literature, Dirks began his career in hospitality. In 2007 Dirks joined Stumptown Coffee Roasters as a General Manager and grew into the role of Regional Wholesale Director. Dirk's passion for running restaurants eventually caught back up with him in 2011, when he joined Happy Cooking Hospitality. In summer of 2015 Dirks moved back to Portland, OR for good to joined forces with Joshua McFadden to form Submarine Hospitality, which acquired ownership of Ava Gene's restaurant just before opening Tusk. The accolades continue to roll in.    Show notes… Favorite Success Quote or Mantra. "No unimportant people."  In this episode with Luke Dirks, we discuss:  What is meant by having a "no unimportant people" mentality. Why being a bus boy/girl is a great way to get started in this industry. You get to see everything from the top and bring it all together.  Identifying whether you want to be a flash in the pan type restaurant or a long term restaurant and how the effect the way your make decisions.  Taking a pay cut to be a part of something greater and to learn skills that will ultimately lead to more opportunities.  How much of Stumptown Coffee Roaster's success was due to their ability to share the story and to develop a brand that resonated with guests.  How doing the complete opposite of what everyone else is doing can be beneficial.  When being involved with a 50/50 business partner the importance of having the same vision and goals.  Stripping away unnecessary formalities; people respond better to authentic communication.  How you're going to see more partnership in the industry going forward.  Tips on better time management.  Being thoughtful about location and foot traffic.  The challenges of opening a big restaurant VS scalling into a big restaurant  Considering if a physical space allows for elasticity in labor management.  Finding a partner that is strong where you're weak.  Starting a restaurant with an over aching brand.  How to develop regulars.  Developing yourself before developing your restaurant.  Being ok with being the guy behind the scenes.  Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being someone who has a great sense of empathy. What is your biggest weakness? Getting excited or distracted too easily What's one question you ask or thing you look for during an interview? Find interesting people to work for you.  What's a current challenge? How are you dealing with it? Navigating the issues with labor.  Share one code of conduct or behavior you teach your team. Teach your managers that they hold both the highest and lowest position in the restaurant. They might be the boss, but they occasionally got to get dirty to earn the respect from their team.  What is one uncommon standard of service you teach your staff? Locally sourced aggressively seasonal.  Share an online resource or tool. How I Built This.  RFA Taps. Slow Burn What's one piece of technology you've adopted in your restaurant and how has it influence operations? Resy Tock Plate IQ If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? No unimportant people. Sticking to a local supply chain. Have fun. Contact Info Info@SubmarineHospitality.com AvaGene's Tusk   Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Luke Dirks for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Andrew Friedman invites Sam Smith, one of the chef/owners at Tusk, to sound off about Portland’s culinary renaissance. Along the way, he also talks about why he won’t hire any mercenaries in the kitchen and believes that all young chefs must prove themselves to farmers. Also, Andrew wants to know if the fast casual concept really is the holy grail for restaurant owners. According to Portland Monthly, Sam Smith met his business partner Joshua Mcfadden in a sports bar kitchen circa 2011: two talented unknown chefs, building hoagies while plotting their entrance into Portland’s promised land. McFadden had secret cool cred. At New York’s Franny’s—thank him or curse him—he made kale salad a national sensation. Smith, meanwhile, had mastered drop-dead hummus and modern Israeli flavors at Philly’s famed Zahav. Their visions synced a year later at Ava Gene’s, with McFadden as chef, Smith as aide-de-camp, their menus based less on specific Italian recipes than on ideas about how food should be composed—on the palate, not the plate—and a serious commitment to Portland farmers. They could vault even celery to excitement, alongside dates, chiles, and Sardinian cheese. In 2017, Tusk, the duo’s ode to Oregon crops, Fleetwood Mac, and Moroccan spices, challenged seasonal cooking’s status quo with a dynamic, veg-centric approach. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Joshua McFadden cooks for six seasons; easy French chicken in a pot; coconut rice; and Dan Pashman on pork.

You've heard of four seasons, but six? This episode stars Joshua McFadden, chef/owner of the acclaimed Ava Gene's in Portland. Joshua shares about his massive cookbook project, Six Seasons, intended to teach everyone from first time cooks to foodies how to make seasonal vegetables taste incredible. He also chats about his journey from film school to chef of one of the premier restaurants in the country. Plus, we share how to make raw falafel, and tips for shopping affordably at your local farmer's market.   Recipes: Raw falafel buddha bowls   Joshua McFadden, Ava Gene's Chef/Owner (Portland) Website | Instagram   >>Order the cookbook: Six Seasons   A Couple Cooks on Instagram and Twitter

On today's episode of THE FOOD SEEN, we extend our concept of seasonal produce, by adding two seasons (consider summer divided into Early Summer, Midsummer & Late Summer). Chef Joshua McFadden of Ava Gene's and Tusk in Portland, OR, delivers Six Seasons: A New Way with Vegetables, by way of east and west coast farming practices through the scene of Roman and Middle Eastern cuisines. At the core of better vegetable preparations, you must have indispensables like good olive oils & vinegar, and a well-stocked larder of dried pasta, cheese, canned tomatoes, pickles, preserved fish, olives and capers. It also helps to have an acumen for knowing what's fresh when; in spring we celebrate artichokes, asparagus, English peas, fava beans, lettuces and radishes, but oh so quickly we're past that and abundant of beets, carrots, fennel and turnips. Here's how best to live in the season, without letting it pass you by.