Podcasts about Julia Child

He’s worked as the personal chef for French President Charles de Gaulle, co-hosted a television series with Julia Child and has authored over 30 cookbooks. There’s simply no one in the world like French chef – and culinary icon – Jacques Pépin. The Emmy- and James Beard Foundation Award winner worked in more than 100 restaurants before becoming the Director of Research and Development for Howard Johnson’s. He then transitioned to educating the public in proper French cooking methods through his groundbreaking cookbooks like “La Technique” and his latest, “Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking;” as well as through his numerous television series like “Today’s Gourmet” and “Every Day Cooking.” He is also the co-founder of the culinary certificate program at Boston University and founder of The Jacques Pépin Foundation, which teaches underserved populations a path to employment through cooking. Alec speaks with Chef Pépin about how his family’s work in restaurants influenced his path, why he’s made the pivots he has throughout his career, and what a revered chef likes to eat in his downtime. Originally aired February 6th, 2024.See omnystudio.com/listener for privacy information.

#134Josh sits down with Tony Award-winning actress Julie White for a wildly entertaining deep dive into the evolution of food television, from the chaotic brilliance of Iron Chef Japan to Chef's Table, Top Chef, and the modern reality-TV era of cooking competitions. Julie shares behind-the-scenes stories from judging Iron Chef America, competing on Chopped, auditioning to play Julia Child, and her obsession with Great British Baking Show. Along the way, the two unpack why chefs became celebrities, how food media shifted from education to entertainment, and why Anthony Bourdain changed the entire genre forever.The conversation spirals into hilarious territory as they debate food movies like Big Night and The Menu, reminisce about Martha Stewart, Jamie Oliver, and Bobby Flay, and brainstorm a future travel-and-food series involving bourbon trails, crab feasts, and roadside American food pilgrimages. It's a funny, nostalgic, and surprisingly thoughtful conversation about cooking, culture, competition, television, and the strange magic that happens when food becomes entertainment.Links and resources

This is a Vintage episode from 2006.Julie Powell joins Mark Pascal and Francis Schott to talk about Julie & Julia, her year cooking 524 Julia Child recipes, and how a personal blog became a book before food blogging was a career path.Why This Episode MattersJulie Powell captured an early moment in food blogging, before the form became mainstream.The interview took place before Julie & Julia became a movie, so the conversation is rooted in the original book and blog.Julie explains why Julia Child's ambition, late start, and seriousness about cooking spoke to her.Mark and Francis challenge Julie on her controversial New York Times op-ed about greenmarkets, organic food, and privilege.The episode connects cooking to reinvention, marriage, class, and the messy business of trying to change your life.The ConversationJulie Powell explains that the project began as a response to turning 30 and feeling stuck in her job and life. Mark and Francis connect immediately with the vivid, slightly dangerous pleasure in her food writing, especially her description of beef marrow as rich, intense, and “like eating life.” Julia Child appealed to Julie not because the recipes were easy, but because they were hard and worth doing. She also found inspiration in Julia's own late start, since Child did not become “Julia Child” until well into adulthood.The blog began in 2002 at her husband's suggestion, when Julie says she barely knew what a blog was. What started as a personal challenge became a memoir about cooking, ambition, marriage, and reinvention. Julie is clear that Julie & Julia is not a cookbook; food is the route into a larger story about choosing something difficult and committing to it.The conversation also digs into Julie's New York Times op-ed on greenmarkets and organic food. Mark and Francis disagree with parts of her argument, but Julie explains that her real concern was judgment toward people who lack the money, time, or access to buy ideal ingredients. The debate lands on a shared point: good food should not be a privilege reserved for people who can afford it.Timestamps0:50 - Introducing Julie Powell and Julie & Julia2:30 - Why she cooked 524 Julia Child recipes in one year5:00 - Cooking after work, late dinners, and expensive ingredients6:45 - From personal blog to published book9:30 - he greenmarket debate and food privilege16:00 - Marriage, chaos, and life after the project18:00 - Mark and Francis reflect on Julie, Julia Child, and the op-ed debate BioJulie Powell was the author of Julie & Julia: My Year of Cooking Dangerously, based on her blog about cooking every recipe in Julia Child's Mastering the Art of French Cooking. The book was later adapted into the film Julie & Julia.InfoBook: Julie & Julia: My Year of Cooking DangerouslyOriginal inspiration: Julia Child's Mastering the Art of French CookingSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

WE'RE BACK!!! And the boys are covering our third animated feature film, WE'RE BACK! A DINOSAUR'S STORY.It's a mammoth-sized flop that was so incomprehensible, not even the dino-craze of 1993, or STEVEN SPIELBERG'S name on the poster, could save it from extinction.With a star-studded cast that includes John Goodman, Jay Leno, Rhea Perlman, Martin Short, Walter Cronkite, Julia Child, and Lisa Simpson… I mean, Yeardley Smith… how could kids say no?!?!Travel back in time, then forward in time to the middle future, as Justin and Steve dig deeper than ever to excavate as much information as they can find about what should have been a box office layup, but ended up a total whiff.Check out more from Justin here: justindodd.rocksCheck out more from Steve here: stevejhward.comdrinkgenies.com

Matt Shearer, aka Reporter Matt, has made a name for himself with his social media stories about some of the quirkier denizens of Massachusetts. One of his most famous is about the massive public outcry over the closure of both locations of Dunkin' in Stow, MA -- which led to a surprising development. Reporter Matt joins us live on stage at WBUR CitySpace in Boston, along with cookbook author Omi Hopper and host of GBH's The Big Dig podcast Ian Coss. Omi shares what it was like pivoting from being a makeup artist to a social media chef during the pandemic, and why Puerto Rico continues to be her muse in the kitchen. Ian makes an argument that we should be eating more monkfish, which would make Julia Child proud. Then all three of our guests share their food hot takes. You can pre-order Omi Hopper's book, Cooking con Omi. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

We have experienced Paris through the words of Hemingway and Balzac, the colors of Chagall and Delaunay, the wild adventures of Henry Miller, the recipes of Julia Child, the stars of Michelin, and the curated lists of Fodor's, Frommer's, and Lonely Planet. Yet, few have explored Paris through the unique perspective of the “Exposition Universelle”—the World's Fair, or World Expo.Paris is a living archive of seven Universal Expositions held between 1855 and 1937. These grand events left an indelible mark on the city, creating an urban diary of monumental achievements: the Eiffel Tower, of course, but also the Musée d'Orsay, the Grand Palais, and the Petit Palais.“Nobody Sits Like the French” uncovers these stories and many more. Blending travel guide and history, the book reveals a Paris invisible to most—a city where every glass of Burgundy, every sip from Baccarat crystal, every Monet or Gauguin admired, and even the modern marvel of a working sewer system, can be traced back to the legacy of a World Expo. https://www.charlespappas.world/buy-the-world-expo-bookhttp://www.yourlotandparcel.org

Dig up Gooberchaw cuz it's time. Time to face an obstacle. An obstacle so enormous, so terrifying, that even those amazing drink experts, The Kings of Drink Mountain, may have to throw in the towel. What is this evil menace, you ask? DURIAN. Yes, Japan has laid a challenge at the foot of Drink Mountain. Tougher than their own Mount Midoriyama. It's Durian Cider. Can our heroes survive? Will gummy bears ever be the same? Whose man hands should be on display? And how many references to old timey celebrities can one show have? All will be revealed in this episode of America, Greenland, and New Zealand's Favorite Podcast. Hopefully a viewing will not be needed...

Bob Spitz has written major biographies of the Beatles, Led Zeppelin, Bob Dylan, and now the Rolling Stones — but also, somehow, Ronald Reagan and Julia Child. In rock, his credentials were hard won: he started out hustling gigs for an unknown Bruce Springsteen for six years, moved on to handling Elton John's American business, and spent long enough in the world to find himself jamming with Paul McCartney and chatting with Bob Dylan on a stoop in the Village. The Reagan and Julia Child books are harder to explain, and perhaps that's the point—Spitz seems to do his best work when he has no business writing the book at all. Tyler and Bob discuss how the Stones became so great so quickly, what they added to the blues, how their melodies stack up against the Beatles', whether Exile on Main Street deserves its canonical status, which songs are most underrated, what Charlie Watts actually got out of playing in a rock band, the rise and fall of Brian Jones, how the Stones outlasted nearly everyone, the influence of Mick's London School of Economics training, why popular music has lost its cultural influence, what we should still be asking Paul McCartney and Ringo Starr, whether the Beatles' breakup was good for the world, how senile Reagan really was in his second term and whether he was ever truly a communist, how good a cook Julia Child actually was, his next book on Lennon's second act, and much more. Read a full transcript enhanced with helpful links, or watch the full video on the new dedicated Conversations with Tyler channel. Recorded April 28th, 2026. Other ways to connect Follow us on X and Instagram Follow Tyler on X Follow Bob on X Sign up for our newsletter Join our Discord Email us: cowenconvos@mercatus.gmu.edu Learn more about Conversations with Tyler and other Mercatus Center podcasts here. Timestamps: 00:00:00 - Intro 00:02:44 - The Sound of the Rolling Stones  00:05:25 - Underrated Rolling Stones Songs and Albums  00:09:06 - Charlie Watts and Brian Jones  00:11:18 - Art Colleges and Rock 'n' Roll 00:13:06 - The Stones' Stability  00:16:32 - Mick Jagger: Closet Economist?  00:17:53 - Pop Music's Lack of Relevance  00:20:10 - The Beatles  00:28:14 - Led Zeppelin  00:31:30 - Bruce Springsteen  00:36:20 - Bob Dylan  00:39:40 - Julia Child  00:42:29 - The Knicks  00:45:21 - Ronald Reagan  00:49:01 - Robert Caro  00:52:03 - Writing 00:55:00 - Outro

This Week Grace and Mamrie discuss the color mustard, Elliott gets his PhD, Mamrie's dinner on a farm, the Met Gala, Devil Wears Prada, Julia Child, constipation and bananas. For a limited time get 40% off your first order PLUS get a free item in every box for life. Go to Hungryroot.com/tmgw and use code tmgw. Get 15% off OneSkin with the code TMGW at https://www.oneskin.co/TMGW #oneskinpod Learn more about your ad choices. Visit megaphone.fm/adchoices

This post contains affiliate links, which means I may earn a small commission at no extra cost to you.She writes historical mysteries set in post-war Paris, Civil War Washington DC, 1930s England, AND Victorian London — and somehow, Colleen Gleason/Cambridge makes every single era feel like home.In this episode, Laura sits down with bestselling author Colleen Gleason (also writing as Colleen Cambridge) to talk about her four historical mystery series, what makes amateur sleuths compelling, why post-war Paris is basically its own character, and how Agatha Christie's housekeeper ended up solving murders. If you love richly atmospheric historical mysteries with a romantic thread, strong female leads, and satisfying endings — this one is for you.

Garry "G" Cobb (former NFL linebacker & longtime sports & media host) weighs in on a number of Philadelphia Eagles picks in the recently-completed NFL draft. G also shares a bit about his amazing mom and her influence in his life and his faith in the Lord and the work he's involved in with the incarcerated. Bob Spitz (NY Times bestselling author) shares about his new book The Rolling Stones: The Biography. Spitz has also written books on The Beatles, Led Zeppelin, Julia Child and Ronald Reagan and helped manage Bruce Springsteen and Elton John. Sports clips:Joel Embiid (Philadelphia 76ers center) Travis Sanheim (Philadelphia Flyers defenseman) (Flyers YouTube)Rob Thomson (Philadelphia Phillies manager) (NBC Sports Philly YouTube)Howie Roseman (Philadelphia Eagles GM)See omnystudio.com/listener for privacy information.

Hey Heal Squad! Happy Potluck Saturday! Kev and Anne are back and they're diving into how a Brady Bunch measles episode sparked a bigger conversation about fear, media, and who profits when panic becomes programming. How old television handled life with a little less hysteria. How nostalgia can help us see the present more clearly. How the Brady house, Tina Louise, and Julia Child opened up reflections on imperfection, creativity, and independent spirit. How fake news has evolved into AI confusion and why staying rooted in real community may matter more than ever. How random Legos may hold a lesson about imagination and thinking for yourself. How “wing” may be New England's most honest season. How Greek dancing, memory, and even pavilion upgrades became reminders that life is often built in the unscripted moments. And how sometimes the best Potluck Saturdays are all over the board! We'll Talk Shawtly! Join the Heal Squad Day of Reset: https://www.healsquad.com/reset HEAL SQUAD SOCIALS IG: https://www.instagram.com/healsquad/ TikTok: https://www.tiktok.com/@healsquadxmaria HEAL SQUAD RESOURCES: Heal Squad Website:https://www.healsquad.com/ Heal Squad x Patreon: https://www.patreon.com/HealSquad/membership Maria Menounos Website: https://www.mariamenounos.com My Curated Macy's Page: Shop My Macy's Storefront EMR-Tek Red Light: https://emr-tek.com/discount/Maria30 for 30% off Airbnb: https://www.airbnb.com/host AG1: drinkag1.com/healsquad  ABOUT MARIA MENOUNOS: Emmy Award-winning journalist, TV personality, actress, 2x NYT best-selling author, former pro-wrestler and brain tumor survivor, Maria Menounos' passion is to see others heal and to get better in all areas of life. ABOUT HEAL SQUAD x MARIA MENOUNOS: A daily digital talk-show that brings you the world's leading healers, experts, and celebrities to share groundbreaking secrets and tips to getting better in all areas of life. DISCLAIMER: This Podcast and all related content (published or distributed by or on behalf of Maria Menounos or http://Mariamenounos.com and http://healsquad.com) is for informational purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions provided by guest experts or hosts featured within website or on Company's Podcast are their own; not those of Maria Menounos or the Company. Accordingly, Maria Menounos and the Company cannot be responsible for any results or consequences or actions you may take based on such information or opinions. This podcast is presented for exploratory purposes only. Published content is not intended to be used for preventing, diagnosing, or treating a specific illness. If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment.

Bob Spitz has built a reputation for capturing the lives of iconic lives of artists with depth and narrative drive. Most notably and his bestselling biography ‘The Beatles,' now he turns his attention to another seismic force in music history, The Rolling Stones. In this new biography Spitz traces the band's evolution from scrappy blues devotees to 1960s London to global rock titans with the focus on the creative tensions, cultural impact, and enduring mystique of figures like Mick Jagger and Keith Richards. The book offers a vivid portrait of a band that didn't just define an era but continues to shape an era. Bob Spitz is the award-winning author of the biographies ‘the Beatles,' ‘Led Zeppelin,' ‘Dearie: The Remarkable Life of Julia Child' and many other non-fiction books including a screenplay. The new book is ‘The Rolling Stones: The Biography' it is published by Penguin Press.

Angel Food Cake Bliss. Food News: A scented billboard? Satiate your appetite while I dish with multi-award winning producer Karen Katz about her new book: “Getting Sauced”, a memoir about her life behind-the-scenes in food television working with Emeril, Julia Child, Bobby Flay and more! My last bite: Peanut Butter Dreams.

Send us Fan MailJune 25, 2022FIRST ENCOUNTER:  January 1970, cooking meals from Julia Child's "Cooking of Provincial France".SECOND ENCOUNTER:  January, 1971, attending the taping of the Omelet Show at WGBH.THIRD ENCOUNTER:  1982?  In Judith Jones' office at Alfred A. KnopfFOURTH ENCOUNTER:  showing my culinary software to Julia ChildSupport the showWrite to me at  twneuhaus@gmail.comTo learn more, visit  http://www.projecthopeandfairness.org

In this episode of The Workplace Podcast, William Corless sits down with Scott D. Anthony-Leading Expert on Disruptive Innovation-to explore why even the most successful organisations struggle to adapt in times of change. Drawing on stories from Epic Disruptions, Scott brings innovation to life-from Julia Child's journey to mastery, to Florence Nightingale's data-driven impact, and the decades-long story behind Gorilla Glass. Together, they unpack why great companies miss disruption, the myths that hold organisations back, and the behaviours that drive real innovation.

Julia Child celebrated household name, started as a wartime OSS desk jockey who later conquered Le Cordon Bleu and American TV - loudly, brilliantly, and without apologising. Starting with Julie & Julia, we follow her late-in-life Paris awakening, the brutal Le Cordon Bleu learning curve, and the obsessive testing that became Mastering the Art of French Cooking. There's OSS shark repellent, Paul Child's steady love, and then the moment she turns a TV omelette into a second career. Suddenly it's The French Chef - and dinner becomes comedy.   Topics include Julie & Julia and what the film gets right (Meryl Streep, Stanley Tucci) Le Cordon Bleu, French cuisine, and learning late Mastering the Art of French Cooking and why it mattered OSS shark repellent and the strangest pre-chef CV The French Chef, cooking show chaos, and the Dan Aykroyd SNL skit Resources and Further Reading Julia Child - Wikipedia Julie & Julia - by Nora Ephron SNL The French Chef - youtube Shark Repellant Work - cia.gov Julias Kitchen - Smithsonian Museum Mastering the Art of French Cooking - Wikipedia Host & Show InfoHosts: Kyle Risi & Adam CoxIntro Music: Alice in dark WonderlandCommunity & Calls to ActionReview & follow on: Spotify & Apple PodcastsInstagram: @theCompendiumPodcastWebsite: thecompendiumpodcast.comSupport us: Sign up to PatreonCircus Job Board: Apply to join the CircusShare this episode with a friend! If you enjoyed it, tag us on social media and let us know your favourite takeaway. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What can a beautifully prepared dinner teach about running a successful business? Quite a lot, according to Ellen Wright, a five-time cookbook author who trained with culinary icons Julia Child and James Beard. In this week's episode, Ellen shares how the principles that guide her cooking translate seamlessly into leadership, entrepreneurship, and everyday decision-making. Her approach is refreshingly practical: keep things simple, prepare in advance, and don't panic when something goes wrong. A collapsed dessert can become a new creation. A business misstep can spark innovation. The key is adaptability. Ellen also highlights something many leaders overlook — success is less about perfection and more about people. Whether hosting a dinner party or managing a team, the goal is to create an environment where others feel comfortable, engaged, and valued. From disciplined preparation to creative problem-solving, Ellen's insights offer a recipe for success that any business owner can follow. If you're hungry for fresh ideas — and practical strategies you can apply immediately — this episode is a feast. Bon appétit. [Ellen's latest book is Best of The Best: Select Recipes from 4 Cookbooks and 60 Years of Cooking. Order your copy here.] Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: Ellen Wright Posted: March 30, 2026 Monday Morning Run Time: 48:20 Episode: 14.39

Julia Child is a lot more associated with Paris, or maybe Cambridge, Massachusetts, than with DC. But the legendary cook and writer actually spent some of her most important years in a little house in Georgetown, scrounging for ingredients in the much less foodie city of the 1950s. Her Washington years are the subject of a story in the new issue of Edible DC, and the magazine's editor, James Whitman, is here to tell us all about it.  Want some more DC news? Then make sure to sign up for our morning newsletter City Cast DC. You can text us or leave a voicemail at: (202) 642-2654. You can also become a member, with ad-free listening, for as little as $10 a month.  Interested in advertising with City Cast? Find more info HERE.

Welcome back to “Strong Mind, Strong Body”—the award-winning podcast that fuses psychology and wellness to help you build resilience from the inside out. In this breakthrough episode, host Angie Miller, licensed therapist and fitness expert, tackles one of the most pervasive barriers to growth: excuses—especially the age-old, "I'm too old." Are hidden narratives holding you back from your goals? Angie dives deep into how excuses like "I'm too old," "I'm too busy," and "That's just how I am" disguise themselves as reality—but actually rob you of your fullest potential.

Ruthie Rogers is a chef and owner of The River Café, a favorite London restaurant of ours. Her newest book, Table 4 at The River Café, is out next week. We chat with her from her room at Claridge's about the derp contingency, Childish Gambino voicing Yoshi, Rihanna's house getting sprayed, recipes as part science and part poetry, primary colors, hot pink pizza ovens, virtuous cookery, coming up on Julia Child, “atmosphere only” restaurants, dining room proposals, her book on lemons with Ed Ruscha, Le Bernardin, how she touches a table, her martini order, and our comfort foods. instagram.com/ruthierogers twitter.com/donetodeath twitter.com/themjeans howlonggone.com Learn more about your ad choices. Visit megaphone.fm/adchoices

For anyone that grew up without a strong sense of connection to cooking or eating cultural foods, it can be daunting to get into the kitchen and make your own relationship with food. But for today's guest, Jamie Tracey, that lack of relationship was enough incentive to try an honest approach to building something that would last.   Jamie is a self-taught creator and Canadian cook that created Anti-Chef, a culinary experiment that plays out in real time on his YouTube series. It captures the good, bad, chaos, and triumph that comes with learning and loving to cook. With more than half a million subscribers, Anti-Chef follows Jamie as he dives headfirst into the hilarious, messy, and human side of trying something new. From Julia Child's most intimidating recipes to Michelin-level masterpieces and celebrity "cage matches," Jamie takes his audience along for the ride—mistakes, meltdowns, and all.  In today's conversation, Jamie discusses what food disconnects can look like, how he leveraged his film background and lack of cooking skills to create his heartfelt and entertaining YouTube series, the Canadian food culture and its impact on shaping how he thought about food and eating in the 90s, the process of self-taught cooking and its impact when you have an audience watching your highs and lows, and the lessons he's learned from cooking through Julia Child recipes for the show. Resources:  ANTI-CHEF on YouTube Instagram: @antichefjamie TikTok: @antichef

In ‘Taxi Driver’ (1976), Travis Bickle railed against social decay, moral corruption, and the depraved filth he perceived in the near-bankrupt New York City of the mid 1970s. An insomniac, alienated Vietnam War vet, his taxi trips revealed the city to him as a “sewer” filled with “scum” that needed to be “cleansed”. Around the same time, another taxi driver, a real one, Jamie Gillis, was also recording audio diaries in a similar way. Jamie worked in cabs on and off in the 70s while he acted in adult films and the occasional play. But his tapes were the opposite of Travis Bickle's: Jamie reveled in the city's seediness and the sexual possibilities it offered, and he documented his days with a detail that was as graphic as it was honest. And so, perhaps Jamie Gillis was what Travis Bickle feared: Jamie was the moral decay. He was the other Taxi Driver. Not to say that Jamie was untroubled. He was plagued by doubts, questions, and phobias – his “sickness”, he called it. He feared that the initial promise of the porn film business, that had made him a star of sorts after his leading turn in The Opening of Misty Beethoven (1976), was about to come crashing down – that adult films would never live up to his high expectations, that he was turning into a sexual jester, and that he would never fulfill his potential. So what is the story behind his recordings? In 1976, Jamie met Gael Greene, a well-known character in the city. She belonged to the blue bloods of Manhattan society, having been New York magazine’s high-profile restaurant critic for the previous decade. She was a smart, sleek, feline blonde, ten years older than Jamie, well known and well-regarded in polite and cultured circles. And she was obsessed by Jamie's sexually wanton lifestyle. They first met when she was promoting her erotic novel, ‘Blue Skies, No Candy': “He knew my work. I knew his,” she later wrote. Jamie stopped, picked up the book, read a few lines, and laughed. “You’re the food writer from New York magazine,” he said to her. “And your hero has my name.” Gael replied: “And you’re that actor. From those movies.” She described him at the time as young, surprisingly shy, with shiny black curls and perfect posture. Even better-looking in person, she noted. “You were wonderful in Misty Beethoven,” she told him. “That was fun to make,” Jamie replied,” because I liked the woman in that one.” “What do you do when you don’t like the woman?” Gael asked. Jamie looked her straight in the eyes, and said, “I can always get myself in the mood.” They started a relationship that was tempestuous and torrid. They were an odd couple, but well-suited too: Jamie's business was sex and his passion was food. And Gael's interest and passion were, well, sex and food. She claimed that “the two greatest discoveries of the 20th century were the Cuisinart and the clitoris,” and she was quick to reach for sexual metaphors whenever describing the ecstasy of tasting food in the upper crust restaurants of the city. “Sex and food have been completely intertwined since the beginning of time,” she said. They saw each other often, dealing with the pleasures, jealousy, and complications that resulted. Gael couldn't get enough of Jamie's sexual explorations, and Jamie slipped into her world – overnight becoming her guest at places that had never been available to him. But Gael, the insatiable critic as she was called, wanted more from their union. She believed Jamie could, and should, be a big-name actor, and so she connected him with A-list players in the industry – auditions with directors like Mike Nichols, strategy meetings with super agents like Sue Mengers. She took him to Europe to try new restaurants, and stay with friends like Julia Childs. And came the book: it was Gael's idea. She persuaded Jamie they should write their story by documenting their hedonistic life together. It would capture the era through the eyes of two disparate people with similar lusts and appetites. Jamie agreed: he figured that with Gael's literary track record and contacts, it could be a hit, raising his profile, and enabling him to fulfill his vague dream of becoming a full-time theater actor. Gael suggested Jamie keep an audio diary for one year. He would tape his innermost thoughts, feelings, desires, and the crude, unexpurgated details of his everyday life in all its seamy detail. In return, she would add her own experiences – and they would turn it all into a biographical tale of two lovers crisscrossing 1970s New York, slipping between the city's high society events and its grimy porn film scene. So Jamie started recording: but his tapes ended up being more than a diary. They document a spiral – a downward journey into a damaged soul as he dealt with questions that plagued him: ambition, sexuality, art, talent, lust, and love. The recordings that resulted – unfiltered after hours reflections, candid and honest, are presented here for the first time. Needless to say, turn off now if you are liable to be offended. This is Part 1 of the story of Jamie Gillis and Gael Greene in 1978. This podcast is 49 minutes long. * The post The Porn Star and the Foodie: Jamie Gillis & Gael Greene in 1978 Part 1, The Other Taxi Driver appeared first on The Rialto Report.

"Zoek iets waarover je zeer gepassioneerd bent en zorg dat je er enorm geïnteresseerd in blijft." - Stine deelt een levenswijsheid van chef-kok en schrijver Julia Child.

In today's episode, we welcome Jacques Pépin, culinary icon, bestselling author, and beloved teacher whose career has shaped generations of cooks around the world.Jacques looks back on his early apprenticeship in France, his move to the United States, and the unexpected turns that defined his career—from La Pavillon to Howard Johnson's, from television with Julia Child to decades of teaching. He reflects on the importance of technique, the difference between professional and home kitchens, and why cooking has always been less about prestige and more about connection. He also shares the mission behind the Jacques Pépin Foundation and why passing on practical skills to those rebuilding their lives matters deeply to him.Join us as Jacques reminds us that long after trends fade, the simplest truth remains: cooking brings people together.

【本集節目由 哈佛商業評論 贊助播出】 HBR線上書展：訂一年送兩期，再加碼好書6選1 https://go.hbrtw.com/8n6e5v . 創新，只能出現在科技業嗎？ 今天這集帶你認識一位改變美國餐桌的創新者——Julia Child。 她不是名廚，也不是企業家，卻用一本食譜，讓法國料理從高級餐廳走進美國家庭的廚房；她不是科技創業家，卻改寫了整個料理書的版面格式與使用方式，讓人們第一次「看得懂、做得出來」——這，就是最日常卻最深遠的破壞式創新。 真正顧客至上的思維，是走進用戶的日常、用他們的語言溝通。 成功的創新，不靠天份，而是靠極度的好奇心與堅持到底的精神！ 我們日常生活中，有沒有被忽略、其實也能被徹底改寫的潛力場域？ 也許你不在科技業，也一樣能成為創新者。

Jenny's Wedding Cakes was officially born in 1998, inspired by Jenny Williamson's lifelong passion to bake pretty things. She began studying classic food techniques on her own, sparked by inspiration from her icon, Julia Child. Her love for beautiful and exceptional tasting food and desserts led her to continue to self-train in baking and catering while earning a degree in business.  Together with her background in art and education in marketing, she was equipped to start a successful boutique wedding cake business, emphasizing classic aspects of design and style inspired by art, fashion and nature. Since then, she has become known for her original designs, eclectic, sophisticated – yet approachable – flavor selections and warm personal service. Jenny's work has been featured in over 20 wedding publications (three of which were covers), two hard cover books, and two world-wide publications, as well as countless other print publications. She has had the honor of receiving Boston Magazine's 'Best of Boston' award in wedding cakes in the years 2012 and 2018 and has also won the Improper Bostonian 'Boston's Best' for wedding cakes in 2017. Jenny has since taken her business experience and developed an on-line training program, Wedding Cake Business Academy, to help other aspiring wedding cake makers achieve success. Her students have been able to transform their lives to make a career out of their passion, baking and cake making. This will be her focus as she is so grateful for the life her business has given her, and she has made it a mission to share her knowledge with others.  Jenny currently lives in Amesbury, MA with her two teenage daughters. Instagram: jennys_wedding_cakes Facebook group: Wedding Cake Business and Design You Tube: Wedding Cake Business Academy In this episode we discuss: How her family's love of food inspired a passion for baking When opportunity knocks: making her first wedding cake for a friend How she taught herself to make wedding cakes by reading books and lots of practice Getting a marketing plan and establishing important relationships How she keeps on top of the latest trends and techniques How she navigated being a single Mom and running a successful small business Developing her online training program, Wedding Cake Business Academy Jenny's top tip for decorating cakes And much more!

Chuck Heinz and Jamie Lent talk about Red Raider baseball season start Friday, Julia Child, comments from Grant McCasland, Tech coaches coaching different sports, and tech and Oklahoma playing baseball every year.

For many people with disabilities, the kitchen can seem a deeply unfriendly place. From counters that require users to stand and cabinets that are often out of reach, to ovens that can't be opened in mobility chairs and tools that are hard to grip or difficult to read—cooking can seem like an impossible challenge. But it doesn't have to be this way. In fact, since the mid-1900s, researchers, designers, and people with disabilities have worked together to reimagine the kitchen in ways that have made it better for all of us. Listen in for this hidden history behind many of your favorite cooking tools, from OXO Good Grips to the Cuisinart food processor, as well as the inspiring stories of how today's blind and disabled cooks have hacked their kitchens to achieve both dinner deliciousness and culinary glory. All that, plus cameos from the household names who turn out to be accessibility legends: Betty Crocker and Julia Child! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Carlos Rafael ran one of the biggest fishing operations in New England. He was successful. Almost too successful. Probably because his seafood empire was built through fraud. This week, reporter Ian Coss brings us to the story of The Codfather. Plus, Natasha Pickowicz invites everyone to hot pot, and Christopher Kimball and Sara Moulton answer your questions on Norwegian pancakes, Julia Child's Gâteau de Crêpes, and more.Want to hot pot at home? Get the blog post featuring Natasha's equipment recommendations and shopping guide here.Listen to Catching the Codfather on the Big Dig Podcast from GBH here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Send us a textThis week on the podcast, Heather tackles a recipe for ratatouille, the classic French vegetable casserole. The recipe she uses is from none other than Julia Child, and if you've read one of her recipes, you know that can sometimes be a challenge in itself. Let's go! Ratatouille is usually made with eggplant, squash, tomatoes, onion and peppers. It's obviously going to be better when these are in season, but we had it mid-winter and it was still delicious. You can even use canned tomatoes if that's your best option. Heather discovers the key to this recipe is cooking each of the veggies separately (well, the eggplant and squash together, and the onions and peppers together). It's also important to cut them into similar sizes. Oh, and salt the eggplant and squash in advance so they sweat out extra moisture and keep their structure. In the end, following Julia's long-winded instructions was well worth it. We'd tried ratatouille before that was all baked together at the same time, and it wasn't nearly as satisfying as this method of cooking each thing separately and then assembling it at the end. Plus this is all prepared on the cooktop, which made it super easy and didn't require turning on the oven. Bon appétit!Get the ratatouille recipe! Other stuff mentioned in this episode:- S2 E2: Bon Appétit, a CIFF Special- Coq au Vin recipe- Eggplant Parmesan recipe- Spiced Eggplant Pide recipe- Dijon Salmon with Capers recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

300 hundred restaurants in 22 countries might not sound like a billion dollar empire, but you would be wrong. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is… Well, it’s us, but we’re highlighting ads we’ve written and produced for our clients, so here’s one of those. [OG Law Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young. Stephen Semple is here, and we’re going to talk about the building of another empire. And I’ve got to admit, I don’t know a whole lot about this one. I’ve maybe… Stephen Semple: Oh, wow. That’s exciting. Dave Young: We’re going to talk about P.F. Chang’s. I’ve maybe eaten at one of them, I would say less than half a dozen times in my life. Stephen Semple: Okay. Dave Young: And I think it’s just more of a convenience and proximity issue. I’m never really near any of them. Stephen Semple: So while they’re big, they’re not massive. They’re 300 restaurants in 22 countries, so they’re not like many of the other things we’ve talked about where there’s thousands of them. Dave Young: Right. Stephen Semple: So no, they’re not as prevalent. But look, 300 restaurants is still pretty successful. Dave Young: Yeah, that’s a lot. How did they get started? I’m not going to guess. I’m going to let you tell me. Stephen Semple: Okay. The business was founded by Philip Chiang and Paul Fleming. And Paul Fleming, you might recognize because he’s of Ruth’s Chris Steakhouse fame. Dave Young: Oh, okay. Stephen Semple: They got together, and they founded P.F. Chang in Scottsdale, Arizona- Dave Young: That makes a lot of sense. Stephen Semple: … in 1993. Now, Philip spells his last name C-H-I-A-N-G. So at a certain point, he changed his spelling just to make it easier. Drop the I and make it easier. Dave Young: Drop the I and made it just… Spell it the way it sounds. Stephen Semple: … Spell it the way it sounds, make it easier for the U.S. market. And the company has been bought and sold a few times over the years, but the first acquisition from the founders, from Philip and Paul, happened in 2012 by Centerbridge Partners in a deal worth a little bit over a billion dollars. Dave Young: Wow. Stephen Semple: They did okay. They walk away with some cash. Dave Young: Now, was it before or after they started putting it in supermarkets? Stephen Semple: I do not know the answer to that question. Dave Young: Probably predates. Stephen Semple: I’m going to suspect after. Dave Young: Okay. Stephen Semple: But the story starts with Philip’s mother, Cecilia Chiang. Cecilia was born in Beijing in 1920 to a really wealthy family. She grew up in a palace in China, ate high-end food, full staff, chefs, the whole nine yards, part of the aristocracy. And during the Chinese Civil War and the Japanese occupation, her family fled China and relocated in Japan, and there, the family opened a restaurant. Now in the 1960s, she travels to the U.S. Cecilia travels to U.S. to help her sister who came to America because of the economic challenges in Japan, and her sister had opened a restaurant in San Francisco and needed help- Dave Young: Okay. Stephen Semple: … and Cecilia came over to help her. But that venture failed, but Cecilia still remained in the U.S. And look, Chinese food in America at that time was not good. If you look at just about every food that has come to United States, the first people who brought it, whether it was Italian, whether it was Mexican, whether it was Chinese, the first immigrants were the people who were poor. Dave Young: Yeah. What years are we talking about here? Stephen Semple: 1960. Dave Young: Okay. Stephen Semple: So the first immigrants who came were the people who were poor, so therefore, typically the food is not the great food, it’s not made with the great ingredients. And so here she is, she’s looking around and she’s saying, “Look, there’s this poor Chinese food, all basically from the Canton region.” And most of it has been also turned into an American version, because basically, again, people were making it with whatever was available, so it really became very Americanized. Dave Young: Right. Stephen Semple: And Cecilia saw that, and what she wanted to do was introduce America to a more refined Chinese food, what she had experienced growing up as a wealthy person in China. So in 1961, she opens a sit-down restaurant with food from Northern China called The Mandarin. Dave Young: Okay. Stephen Semple: And it opens not in Chinatown, because here’s the thing that she recognized, context is everything. If she opened it in Chinatown, people’s expectation would be it would be the same as all the Chinese restaurants in Chinatown. Dave Young: All of them. Right, right. Stephen Semple: So what she did, she opened it on Polk Street, not far from Pacific Heights in San Francisco. Dave Young: Okay. Stephen Semple: Bit of a bold move, but she wanted to be seen as different, and that was how you did it. Dave Young: Makes sense. Stephen Semple: Now, the menu had some things that were unfamiliar, like pigeon, and it did not have some things that were expected like chow mein. And she struggled initially, because America was not really ready to try new things. Now, after two years of struggle came her breakout moment. The restaurant was visited by a guy by the name of Herb Kane, who was the most influential columnist in San Francisco history. He was a writer for the San Francisco Chronicle. But here’s the interesting thing, not a food critic. And he comes in the restaurant, falls in love with it, and gives it a great review. And overnight, the place becomes famous. You couldn’t get into it. It was visited by the likes of Julia Child, James Beard. It was totally on the radar. And I actually think the review may have even been more powerful because he was not a food critic. Dave Young: Sure. Yeah. Stephen Semple: But it also goes to show you… We talk about influencers, influence and all these other things, most restaurants be like, “We’ve got to get the food critics in here.” This guy was just a columnist who came in to try out their food- Dave Young: Right. Stephen Semple: … and it made them famous. And one of the things he loved was Peking duck, and so today Peking duck is pretty normal, it was really new back then. And suddenly, authentic Chinese food started to pop up. This really started it. In the late 1960s, Chinese restaurants in the United States doubled to about 10,000 of them. 1966, the first sushi restaurant opens. She opens the second restaurant, and Philip… And we’re talking about Philip Chiang? Dave Young: Right, right. Stephen Semple: Philip, her son, joins the business, and opens The Mandarin Cafe in LA, where he starts modernizing Chinese dishes for American diners, so starts doing a bit more of a fusion, right? Dave Young: Mm-hmm. Stephen Semple: Now, it’s here that Philip meets Paul Fleming, from Ruth’s Chris Steakhouse. Dave Young: Right. Stephen Semple: And Philip starts to build a bit of a friendship with Paul, and wants to work with Paul, wants to leverage his knowledge. Because after all, Ruth Chris is an upscale restaurant, and there’s this rise of casual chains, but Paul is not super excited, because none of them are Chinese, nor is Cecilia. She’s like, “I don’t really want to do this.” Philip is determined, he stays in touch with Paul. So 1979, things really start to change, because the restaurant called China Coach is opened by Wolfgang Puck, and it grows very quickly to 50 restaurants. And it’s the early ’90s, and Cecilia is ready to sell the restaurants. Dave Young: Stay tuned, we’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: And it’s the early ’90s, and Cecilia is ready to sell the restaurants, which basically frees Philip to make the changes he wants to do. He cycles back to Paul. Paul’s now looking at it going, “Well, there is this place for this growth and all of this.” So they decide to start something new. And Philip wants to bring other Asian cuisines, he wants to take it beyond Chinese. Dave Young: Okay. Stephen Semple: So he wants to add other Asian foods to it. So he spends three years developing the menu, and they changed the spelling of his last name to make it easier. And in 1993, here’s the other thing I found really, really interesting, they chose to open in Scottsdale in 1993. And here’s where Philip learned something from Cecelia, she did not open in Chinatown, she opened somewhere where there was not Chinese restaurants. At the time in Scottsdale, it’s described as a Chinese food desert at the time. Virtually no Chinese restaurants in 1993. Now, many people would go, “Well, you want to open up somewhere…” Nope, open it in Scottsdale. Opening weekend, they had 1,000 people, some waited for hours. Dave Young: Wow. Stephen Semple: Lined up around the block. Now, what really made them successful is Paul brought his ability to be able to scale a business, upscale dining, and really grow the business. And this is what allowed them to quickly… They quickly drove to 200 locations in a few years. And in 2012, 19 years later, they sold it for $1.1 billion. Dave Young: A billion bucks. Stephen Semple: Yeah. And there was also a point in there where they went public, gave them a bump, and then they were sold, and business was taken private, and it’s changed hands a few times. Dave Young: Well, one thing I’ve always known is that they’re not like every Chinese restaurant you’ve ever been in. Even every small town in America has a Chinese restaurant that they always seem to almost even share the same menus. Stephen Semple: Same thing here. Dave Young: Right. And- Stephen Semple: No matter how tiny the community is, there’s a Chinese restaurant. Dave Young: And- Stephen Semple: But it would have those things like chow mein, and- Dave Young: [inaudible 00:11:43], and Kung Pao chicken, and… Stephen Semple: Yeah. Dave Young: Sure. Stephen Semple: She took those things that were very common and very familiar and left them off of her menu, which was a bold move as well. Dave Young: Yeah, because otherwise we’d all be going in there ordering the Kung Pao chicken. Stephen Semple: We wouldn’t be having the Peking duck. Right. We wouldn’t be having the Peking duck. Dave Young: Yeah. Stephen Semple: So it was really interesting what she did, she leaned in to the difference in terms of opening it, because her mission was to bring this food, didn’t open in Chinatown, and left some popular things out, added some interesting things. But let’s face it, she struggled, and then there was the breakout moment. But here’s the part about all of this, now sometimes the trick is you have to be able to survive. If you’re able to survive, and you’re doing something truly remarkable, that breakout moment often happens. Now, advertising and promotion can accelerate that breakout moment, because it exposes people to this new idea, and entices them to come in. But if you do something… But it really and truly has to be remarkable. If you do something remarkable, and you do it really well, and if you can survive through the slow times, you get those breakout moments. Dave Young: Yeah. Yeah. It’s a really cool story. And the place has always felt… Yes, it’s Chinese, but no, it’s different. Stephen Semple: Yeah. Well- Dave Young: You can see the Ruth’s Chris DNA in the place, right? The- Stephen Semple: It’s funny, I had no… And I’ve been in a couple of P.F. Chang’s, and I had no idea the relationship with it. And as soon as I read that, I was like, “Oh, that makes…” It was sort of one of those. As soon as it’s presented that he was involved, it was like, “Oh, that makes so much sense, and I can see it.” It’s sort of funny how you didn’t see it, a lot of these things, hidden, and then it’s revealed, and suddenly it’s obvious, right? Dave Young: Yeah. In the last episode we talked about… I think it was one of the last episodes, we talked quite extensively about brand extension. Stephen Semple: Yes. Dave Young: And this is another good example of what we know would not have worked, and that would’ve been a Chinese restaurant by Ruth Chris. Stephen Semple: Correct. Correct. That’s a great observation. Yes. It would not have worked. Dave Young: Ruth’s Chris Chinese would not have worked. Stephen Semple: Right. Dave Young: You couldn’t leverage the good name of a steakhouse into a Chinese restaurant. Stephen Semple: No. Dave Young: Because that would not work. But you can take the DNA from the steakhouse, the high-end ritzy steakhouse, and apply it in measured ways to a high-end Chinese restaurant. And that’s exactly what they did, they took the luxury part of it, and made a luxury Chinese restaurant. Stephen Semple: Yeah. How the food is presented, how the place is decorated, although it would be decorated regionally different, and how the staff are trained, and all of those… And how the kitchen is run. I bet you if you walk into the two kitchens, you’d go, “Oh, I totally see…” I bet you the methodology in terms of how the kitchen is managed and all those other things is probably exactly the same. Yeah, so you’re right. You’re taking the DNA, and then basically modifying the presentation of that DNA to fit that thing, and giving it its own identity. And the problem that people make is they’ll look at it, go, “Well, the DNA is the same, so why can’t you just name it same?” And it’s, again, it’s like you talked about before, those hidden barriers. We think about the places of steakhouse, what’s the expectation? The expectation is steak, fine wines, potatoes, shrimp, lobster. Yes, there’ll be also vegetables, and grilled things, and all this other stuff, right? Dave Young: Yeah. Stephen Semple: You could even put in an appetizer of Peking duck and it would be fine, but you can’t make it a Chinese restaurant. Dave Young: Yeah, I think- Stephen Semple: Just like you couldn’t go the other way. Dave Young: You and I should buy Ruth’s Chris Steakhouse. Stephen Semple: Why should we do that? Dave Young: Just so we could change the name to Dave’s Steve’s Ruth’s Chris Steakhouse. Stephen Semple: Yeah, I’m going to pass. As awesome in ideas that sounds, as amazing as we would be at running- Dave Young: Another brand violation. I can see it now. Stephen Semple: Is this like a restaurant? Dave Young: All right. Well, thank you for sharing the P.F. Chang story. Now I’ve got to find one near me, and… I don’t want the bag of frozen stuff from the restaurant, I want to go in. Stephen Semple: God, no. You want to go and do the restaurant. Dave Young: Yeah, I want the experience. Stephen Semple: And they are good. They are fine. Dave Young: Yeah, yeah, every time I’ve been, but I just haven’t been very many times. Stephen Semple: Right. Dave Young: All right. Thank you. Stephen Semple: All right. Awesome. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us. Subscribe on your favorite podcast app, and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire-building session, you can do it at empirebuildingprogram.com.

"Ya hay demasiada gente." "Debería haber empezado hace años." "A mi edad, ¿tiene sentido?"Si alguna vez has pensado esto, este episodio es para ti.Cerramos enero desmontando el mito más paralizante de la marca personal: que llegaste tarde.Descubrirás:✅ Por qué los pioneros fracasan el 47% de las veces (y los "tardíos" ganan)✅ Las 3 ventajas reales que tienes por empezar con más experiencia✅ Por qué el mercado "saturado" es exactamente donde quieres estar✅ El verdadero coste de no empezar (y por qué crece cada año)✅ 4 estrategias para convertir tu "retraso" en posicionamiento únicoVera Wang empezó a diseñar a los 40. Samuel L. Jackson despegó a los 43. Julia Child publicó su primer libro a los 49.Tu momento no es tarde. Es ahora.

SEASON 4 EPISODE 52: COUNTDOWN WITH KEITH OLBERMANN A-Block (2:30) SPECIAL COMMENT: It's the Big Lie Redux. Trump appears to be planning some kind of SHOW TRIALS over the 2020 Election - and Nicolas Maduro might be his key “witness." He let it slip at the World Economic Forum yesterday. He told the audience in Davos that he will be prosecuting people over the 2020 Election. Never mind that there's nothing to prosecute anybody for; never mind that he lost; never mind that this has already been through the courts: "It was a rigged election. Everybody now knows that. They found out. People will soon be prosecuted for what they did. That's probably breaking news." In the last week, he has twice insisted Joe Biden and his administration ‘should be arrested’ and he has now said "we caught 'em." In his fugue state News Conference Tuesday, Trump had a question planted about ‘finding things out’ from Maduro about 2020. And Maduro's role in some nonsensical conspiracy theory may be the real reason Trump had Maduro renditioned from Venezuela – not drugs. Regardless: all the tea leaves suggest Trump is going to roll out the Big Lie again, this time perhaps with a phony confession from Maduro in exchange for a pardon or something. Trump is insane and desperate, so now he will actually try to focus the Department of Justice and all elected Republicans on prosecuting Biden and others. You think his Greenland Clown Show is crazy? You think his terrorism in Minnesota is crazy? You ain’t seen nothing yet. And god help us if it gets any traction. If media pushback were insufficient to counter the tsunami of propaganda Trump and his criminal gangs could generate, he might try to use the subsequent unrest as an excuse to interfere with the midterms or even rationalize violating the constitution and seeking another term. B-Block (32:30) THE WORST PERSONS IN THE WORLD: Anchors Aweight, Buffalo Bills' owner Terry Pegula, who has fired his coach even though he thinks Sean McDermott did an "admiral" job. Then there's Labor Secretary Lori Chavez DeRemer and the accusations of an affair with a staffer on the public dime. She's chosen to be represented by a lawyer named Dr. Nick. And then there are America's two most overrated journalists Jim "What Is A Woman?" VandeHei, and Anderson "You Really Think Trump Is Insane?" Cooper and yes they each actually asked those questions this week. C-Block (45:00) THINGS I PROMISED NOT TO TELL: How different was flying nearly half a century ago? There we were, the president of Cornell University and I, waiting to board a plane from New York to Ithaca and there they were, two airline employees, trying to fix a problem in the undercarriage by stuffing paper towels up into it. See omnystudio.com/listener for privacy information.

Send us a textWhat happens when a line cook falls in love with magazines—and refuses to choose between the stove and the story? We sit down with Chandra Ram, celebrated food writer, cookbook author and former editorial leader at Plate and Food & Wine, to chart a career built on craft, curiosity and a relentless commitment to serving readers as well as diners.We dig into the early days that shaped her taste for pace and hospitality, the consulting and PR pivots that revealed how media really works and the unexpected phone call that led to years steering a chef-focused magazine. From there, Chandra explains how she helped a legacy brand honor icons like Julia Child while welcoming weeknight cooks who just want perfect pancakes and fewer half-used cans. You'll hear how real-time traffic, search behavior and reader pain points inform recipe development, and why small choices—like using a full can of coconut milk—build trust.We also confront the forces remaking food media: social platforms with shifting rails and AI that answers before a click. Chandra makes the case for direct relationships through newsletters, the enduring power of cookbooks you can smudge and dog-ear, and a smarter approach to inclusivity that goes far beyond token dishes. Expect candid insights on developing a strong writer's voice, creating entry points that invite readers into a story, and trends worth keeping—hello, crunchy sauces packed with seeds and nuts.If you care about where recipes come from, whose stories get told, and how to cook better tonight, this conversation is for you. Enjoy the episode, then subscribe, share with a friend who loves food media, and leave a review to help others find the show.Mentioned in the Episode:Chandra's Substack newsletter: Another BiteChandra's Instagram (@chandrasplate)Chandra's LinkedInCookbooks by Chandra Ram– The Complete Indian Instant Pot Cookbook– Korean BBQ: Master Your Grill in Seven Sauces (with Bill Kim)– The Eiffel Tower Restaurant Cookbook (with Jean Joho)– Women in Food (contributor)– The Chicago Food Encyclopedia (contributor)Zuni Café Cookbook by Judy Rodgers Dianne Jacob's Will Write for Food 

The Champions Wild Card finals are here, and they are a doozy, as we get the Jeopardy!-Honored "Game of the Year" and some stellar (no pun intended) play from a fantastic group of contestants. We also get a very self-deprecating response from Harvey Silikovitz, a Julia Child impression, and we preview the upcoming Tournament of Champions. And in a week of boring FJs, John manages to find an interesting angle to dive deep on William Faulkner. If you want some more interesting angles on Jeopardy!, why not support the show? Head on over to patreon.com/jeopardypodcast, where $5/month gets you access to a NEW bonus episode every month! Plus, you'll get access to our entire back catalogue of bonus episodes, our Discord, and MORE. Join now! SOURCE: Los Angeles Times: "'The Sound and the Fury', as William Faulkner Imagined, In Color" by Carolyn Kellogg; University of Saskatchewan: "The Composition of 'The Sound and the Fury'" by Gail M. Morrison Special thank you as always to the J-Archive and The Jeopardy! Fan. This episode was produced by Producer Dan. Music by Nate Heller. Art by Max Wittert.

Happy 10th Podiversary! To kick off the new season, Mary Mac shares one of her favorite Julia Child recipes, Clafoutis!Written RecipeHosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more! Hosted on Acast. See acast.com/privacy for more information.

Kate Roberts, Senior Exhibit Developer with the Minnesota History Center, talks about the exhibit that will be featured at the museum until late Spring 2026 as well as the MASSIVE collection of cookbooks that are in their collection. For more details, to plan your trip or get a membership, check out www.mnhs.orgSee omnystudio.com/listener for privacy information.

Bestselling author Heather B. Moore joins Jane Healey to discuss her richly researched new novel, Julia, which explores the extraordinary life of culinary icon Julia Child. From her surprising work in the OSS during World War II to her groundbreaking cooking career that began in Paris, Moore paints a vivid portrait of a woman who found her passion later in life and never looked back. The conversation dives into Julia's love story with Paul Child, her relentless determination to publish Mastering the Art of French Cooking, and how Moore balanced fact and fiction in this biographical novel.

Covid crashed Christmas, but things are getting back on track… Elizabeth and Andy have a heart to heart about entrepreneurship, Julia Childs inspires, a dermatologist has an odd bedside matter, and someone is winding things down…It's all covered on this week's Nobody's Listening, Right? Check out our new True Crime podcast - BETH'S DEAD Learn more at: https://www.patreon.com/cw/BethsDead Support NLR Join Patreon for bonus episodes! Buy the Merch! Find us on Instagram Find us on TikTok⁠⁠ Watch us on YouTube Shop our Amazon recommendations Here ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Chapters: 00:00 Intro 00:50 Paying For Jury Duty 03:24 A Shark Tank Dilemma 07:07 I Want You To Dream 17:57 Little Libraries 20:16 Julia Childs 24:36 Yuppie 32:39 This Year Was Messy 34:24 Covid Fears 35:52 Awkward Dermatologist Visit 42:01 Bedside Manner 43:41 Big (The Movie) Update 45:06 Love Actually Learn more about your ad choices. Visit podcastchoices.com/adchoices

After more than four decades in professional kitchens—including twenty years as chef-owner of Portland's beloved Nostrana—Cathy Whims has published her first cookbook. The Italian Summer Kitchen captures the essence of Italian summer cooking through the lens of the Pacific Northwest, featuring simple, ingredient-driven recipes and beautiful watercolor illustrations.This conversation was recorded in Bologna, Italy, at Sette Tavoli, one of Brian's favorite restaurants. We discuss Cathy's journey from vegetarian teenager to celebrated chef, her time training with Marcella Hazan and Dario Cecchini, the cult following around Nostrana's signature Insalata Nostrana, and how the pandemic changed her approach to this book.In this episode:• Growing up cooking with Julia Child cookbooks• Working through every station at Genoa, Portland's premier fine dining restaurant• The pivotal trips to Italy that changed everything• Opening Nostrana and celebrating 20 years this year• Training with Marcella Hazan and the tomato butter sauce that's been on the menu since day one• The secret to the perfect radicchio salad• Why she chose watercolor illustrations over photographs• How COVID-19 shifted the book from restaurant cooking to home cooking• The "less is more" philosophy of cucina povera• An ingredient challenge gamePlus, on our Substack: Two recipes from the book—Spaghettini with Prawns and Yogurt Panna Cotta—and hear Cathy read an excerpt from The Italian Summer Kitchen.Special thanks to Jaqueline and the team at Sette Tavoli in Bologna for hosting this recording.Guest Cathy WhimsBook The Italian Summer Kitchen by Cathy WhimsEpisode Length 45:28Timestamps00:00 - Introduction & recording in Bologna02:15 - Growing up in Chapel Hill, NC04:30 - The vegetarian awakening and her mother's response07:45 - Latin major turned professional cook10:20 - Landing the dream job at Genoa12:45 - Working through every station15:30 - The trips to Italy that changed everything18:00 - "The hundred dollar chicken" and knowing it was time to move on21:00 - Opening Nostrana: a new vision23:30 - Training with Marcella Hazan26:15 - The Insalata Nostrana: origin story and technique30:45 - The ice water secret33:00 - Other influential cookbook authors35:30 - The pandemic pivot: from restaurant book to home cooking39:00 - Why illustrations instead of photographs42:15 - Summer preservation techniques45:00 - The ingredient challenge game45:30 - Challenge #1: Seafood (spot prawns, bottarga, zucchini blossoms, truffle butter)49:15 - Challenge #2: Agrodolce (hazelnuts, red wine vinegar, peaches, marshmallows)53:00 - Challenge #3: Tuscan Crossover (chanterelles, guanciale, ricotta, kimchi)57:30 - ClosingCreditsHost: Brian Hogan StewartRecorded at: Sette Tavoli, Bologna, ItalySalt + Spine is part of the Heritage Radio Network. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SummaryIn this powerful follow-up conversation, David talks with Chef Charlie Vollmar on his return to Out Late With David to share how his life has transformed since his first interview 18 months ago. Speaking from Palm Springs, Charlie updates listeners on his reinvention in San Miguel de Allende—rebuilding his life after being outed, creating a new chosen family, relaunching his culinary school, and deepening his work in cultural exchange and philanthropy. With his signature radical vulnerability, he reflects on personal growth, identity, male connection, creativity, and purpose, all while offering honest guidance for others navigating late-in-life coming out journeys. This uplifting episode highlights resilience, authenticity, and the joy of discovering life on the other side of trauma. Keywords#ComingOutLater #GayMen #LGBTQStories #AuthenticLiving #ChosenFamily #ChefCharlieVollmar #SanMiguelDeAllende #PalmSpringsLGBTQ #CulinaryJourneys #GayExpatLife #Self-discovery #AuthenticityTakeaways• Reinvention at any age is possible.• Authenticity transforms everything.• Mexico sparked Charlie's creative and personal rebirth.• Chosen family brings deep healing and joy.• Radical vulnerability can save lives—your own and others'.• Letting go is often the first step to moving forward.• There is hope and purpose on the other side of trauma.• Male connection—emotional, social, spiritual—can be profoundly healing.Sound Bites1.  “I didn't just come out—I became someone I never knew I was allowed to be.”2.  “Mexico didn't just give me a new home. It gave me a new mind, a new heart, and a new life.”3.  “Radical vulnerability wasn't a choice—it was the door that saved me.”4.  “At 60, I thought my story was over. It turns out it was only just beginning.”5.  “I left with two carry-ons, a red backpack, a laptop, and a cup of coffee—and rebuilt everything from nothing.”6.  “My chosen family filled a space in my heart I didn't even know was empty.”7.  “I wake up every day now with one thought: I can't wait to see who I become today.”8.  “Authenticity isn't a destination—it changes every hour with the people you meet and the life you live.”9.  “There is so much life waiting for us on the other side of trauma. Hold on. There's always another side.”10.  “Teaching isn't my job—it's my purpose. It's the gift I get to give away every day.”The Classic Cocktail Anthony Bourdain Called The 'Perfect Mixed Drink': https://www.tastingtable.com/1360085/classic-cocktail-anthony-bourdain-perfect-drink-negroni/Boeuf Bourguignon | The French Chef Season 7 | Julia Child: https://www.youtube.com/watch?v=uruT8FPpeKcConnecting with Chef CharlieChef Charles VollmarEpicurean Exchange Culinary EducationAparicio 25, #5, Zona CentroSan Miguel de Allende, Guanajuato, MéxicoWhatsApp: +1 925-369-4181Email: charlie@epicureanexchange.comWebsites:Education: www.epicureanexchange.comTravel: www.epexculinarytravel.comBlog: www.epicureanglobalexchange.comSocial media:Facebook:Charles VollmarEpicurean Exchange Culinary TravelThreads: @charlesvollmarInstagram: @charlesvollmar & @epexculinarytravelBluesky: @carlitosv.bsky.socialJanuary Cover of GoNaked Magazine

Julia Child is one of the most recognizable names in the cooking world, but even still so many of her accomplishments aren’t widely known. And the impacts she had on American culture, whoa! Join Josh and Chuck as they savor the flavor of Julia Child!See omnystudio.com/listener for privacy information.

Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child's “Mastering the Art of French Cooking” and Madhur Jaffrey's “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.

This week's guest is an icon, a chef's chef, and a tireless culinary educator -- it's not hyperbole to suggest that the entirety of food media as we know it, a food media that respects food and the process of making it as a skill to be fostered and shared, is in his profound debt. Raised in his parents' restaurant near Lyon, Jacques Pépin went from unpaid apprentice and presidential chef for Charles de Gaulle to redefining American cooking after moving to New York in 1959, even turning down an offer to become John F. Kennedy's White House chef to learn the science and scale of food at Howard Johnson's. His landmark books La Technique and La Méthode, followed by decades of PBS series from The Complete Pépin to Julia & Jacques Cooking at Home, made rigorous French technique approachable for home cooks everywhere. Now he's channeling that lifetime of craft into the Jacques Pépin Foundation, which supports community kitchens and culinary job training for people facing barriers to employment -- all while celebrating his 90th birthday with 90 dinners across the country. He calls into the Joiners studio from his home in Connecticut to chew the fat with the boys in a conversation that spans seven-day-a-week apprenticeships in postwar France to dinner parties with Julia Child and James Beard -- including who actually did the dishes. 

Nancy Silverton is here to make you a better baker. She tells the story about the time she made Julia Child cry on TV and the very best way to make cornbread, angel food cake and more classic desserts. Plus, Joan De Jesus explains the wine world's biggest trend right now, natural wines; J. Kenji López-Alt shares his secrets for cooking salmon at home; and we make Korean Stir-Fried Chicken with Rice.Get this week's recipe for Korean Stir-Fried Chicken with Rice here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Prolific, five-time James Beard Award-winning cookbook author Dorie Greenspan is the queen of sweets, and she just released her 15th cookbook, Dorie’s Anytime Cakes. Famous for her beloved World Peace Cookies and many baking books, including one she wrote with Julia Child, it's not surprising that Dorie wants to start and end her last meal with dessert. What's wrong with eating dessert first, anyway? Rachel chats with Ayurvedic counselor Jodi Boone about the life-bettering benefits of starting your meal with sweets. And when Dorie told Rachel she ate the same exact lunch every single day for years, the first person we thought of was Donald Gorske. Gorske has eaten almost nothing but McDonald's Big Macs since 1972, putting his current Big Mac count at over 35,000. Rachel called the Fond du Lac, Wisconsin native on his flip phone to learn why the man eats two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun ... Every. Single. Day. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

In this episode of The Brainy Business podcast, Melina Palmer welcomes Scott Anthony, author of Epic Disruptions: 11 Innovations that Shaped Our Modern World. Together, they explore the fascinating concept of disruption, diving into how seemingly ordinary innovations have radically transformed our lives and industries. Scott shares insights from his extensive experience in the field of innovation, including his work with the late Clayton Christensen. They discuss the patterns of disruptive change, the importance of understanding consumer behavior, and how historical examples can inform future strategies. Listeners will gain a deeper appreciation for the often-overlooked stories behind major innovations, from Julia Child's influence on cooking to the evolution of everyday products like diapers and fast food. As you listen, consider what familiar processes in your life or business might benefit from a fresh perspective. This episode serves as a reminder of the potential for transformation that lies in the unexpected. In this episode: Discover the true meaning of disruption and its implications for businesses today. Learn about the historical innovations that have shaped our modern world. Explore the human elements behind major breakthroughs and how they relate to consumer behavior. Understand the patterns of successful disruption and how to identify opportunities. Gain insights into reframing familiar processes for greater impact. Get important links, top recommended books and episodes, and a full transcript at thebrainybusiness.com/545. Looking to explore applications of behavioral economics further? Learn With Us on our website. Subscribe to Melina's Newsletter Brainy Bites. Let's connect: Send Us a Message Follow Melina on LinkedIn The Brainy Business on Youtube The Brainy Business on Instagram

Ask folks in the world of food and cookbooks, “Who writes the best recipes?” and you'll hear one name more than any other: Dorie Greenspan. "Dorie does rock solid recipes," says Chandra Ram, who judges the prestigious IACP Cookbook Awards. So what's Dorie doing that makes her recipes better than others? This week, we travel to her home in Connecticut to find out. We watch her test a recipe, and get a look at her butter fridge. We also hear how Julia Child helped shape her career.Dorie's new book is Dorie's Anytime Cakes and her newsletter is XOXO Dorie. This episode originally aired on April 20, 2020, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, Julia Shu, Tracey Samuelson, and Jared O'Connell. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, Morgan Johnson, and Jazzmin Sutherland.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week on Gastropod, a feast of fruits! Specifically, feijoa and durian—and, if you haven't heard of either, you're not alone. Unlike the ubiquitous strawberry or banana, durian and feijoa are only popular in a handful of countries and almost unknown in the US, and we wanted to know why—especially because the people who love them really love them. For New Zealanders, like journalist Kate Evans, feijoa is *the* taste of home, even though it's almost forgotten in its original homeland, in Brazil and Uruguay. Meanwhile, the smell of the durian is so intense and distinctive—Julia Child likened it to “dead babies mixed with strawberries and Camembert”—that it's famously banned from public transportation in Singapore. But for durian lovers, like the cancer expert who decoded the fruit's genome, it inspires something close to obsession. Join us this episode for a weird fruit adventure, as we discover why the durian and feijoa inspire such strong feelings, and why they never made it big in the US. Learn more about your ad choices. Visit podcastchoices.com/adchoices