Podcast appearances and mentions of julia moskin

The BanterThe Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The ConversationThe Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style pizza. Find out what the heck that is!The Inside TrackThe Guys welcome Kim Severson on her first of many appearances on The Restaurant Guys. They enjoy her articles and “steal” her topics for the show. This is what she said about her experience with the classic cookbook The Joy of Cooking.“The thing that I think is enduring about The Joy of Cooking is it has all kinds of things in it. It can tell you how to purify water and how to make a gimlet, both of which are valuable in cases of emergency,” Kim Severson on The Restaurant Guys Podcast 2007BioKim Severson is a national food correspondent for the New York Times. She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity.She has written four books, The Trans Fat Solution, The New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times writer Julia Moskin.InfoKim's websitehttps://www.kimseverson.com/Domino's Brooklyn-style pizza commercial 2006https://www.youtube.com/watch?v=ua_OjuCQZSkFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?Tune into our episode to unlock your best holiday meal. We're covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.By the end of this episode, you'll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies sides and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Sign up for our newsletter here for special offers and opportunities!***Links:Classic plug-in turkey roaster, How to dry brine a turkey from The Kitchn, and a digital meat thermometer, and Sonya's go-to roast turkey Turkey stock from roasted turkey wings from How Sweet Eats, and Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit, or perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes, and to reheat mashed potatoes from The KitchnHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook

Is your blender sitting on your counter gathering dust? Or do you regularly make smoothies but wonder how else you can put your blender to use? In this episode, we tackle the common problem of underutilizing your blender, and you'll…Discover how to whip up a delectable breakfast and savory sauces effortlessly, like a tried and true Blintz recipe and an easy aioliLearn how to make creamy, nutrient-packed dressings that are surprisingly non-dairyUnlock the secret to creamy chia puddings and luscious mango lassis If you've ever felt your blender is just taking up cupboard space, we'll show you how it can revolutionize your cooking routine and help you create delicious meals with the push of a button. Tune in now to discover how this versatile kitchen tool can upgrade your next meal!***Links to from this week's show:Mango coconut chia pudding from Ali HookeMango Lassi from Swasthi's Recipes Sonya's savory blintzes recipe (or just use the batter part), and Shannon Sarna's sweet blintzesJulia Child's crepe recipeTraditional aioli from Melissa Clark via NYT Cooking, and cheater's aioli from Cookie & Kate Broccoli Mum's tofu dressing for cabbage salad from TikTok, and Basil tofu dressing (with silken tofu) from Viet World KitchenWhipped Tofu dip recipe by Kate Kassin via Bon Appetit Carrot miso ginger dressing from Nutri BulletLamb and cilantro mint sauce recipe is from the cookbook: Seriously Simple: Easy Recipes for Creative Cooks A similar cilantro mint sauce, but use a blender instead of a food processor to get a better texture Basil oil from the NY TimesSummer gazpacho with coconut water, and Julia Moskin's “Best gazpacho” from the NY TimesChilled golden beet buttermilk soup from the NY Times, and Jamie Oliver's chilled buttermilk beet soup Avocado date shake from Primavera AvocadosSonya's raspberry tahini date shake recipe***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!

This week Julia Moskin, Pulitzer Prize winning food critic for the New York Times, joins Eric and Taylor to ask whether food is (or can be) art, and how it manages to do that while also just being yummy. Should great food taste like nothing you've ever tasted before or should it taste like the best ever version of its ingredients? Is culinary quality subjective or objective? Why do critics write reviews? Tune in and find out.

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Last week, René Redzepi, the influential chef and founder of Noma, announced he would be closing his world-renowned restaurant in late 2024. Julia Moskin of The New York Times broke the story and kicked off a range of conversations about fine dining, unpaid labor, and even the influence of the film The Menu. Julia joins host Kerry Diamond to talk about Noma, what might be next for both Redzepi and his restaurant, and Hollywood's current interest in all things culinary.In the second half of the show, we talk to Julia about her career at The New York Times and the Pulitzer Prize-winning investigative work to which she contributed. Subscribe to our newsletter and check out past episodes and transcripts here.Want to come to Cherry Bombe's Jubilee in April? Get your ticket here.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Julia Moskin articles:Noma announcementThe Willows InnThe MenuMore from Julia

This week, food director Carla Lalli Music, who spent a decade working in restaurants, is joined by New York Times staff reporter Julia Moskin, as well as Genevieve Villamora, co-owner and general manager of the Filipino restaurant Bad Saint in Washington D.C. They discuss the problematic gender, operational, and power dynamics that are deeply embedded in restaurant culture, and ways to change and improve the restaurant industry for the better. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Erin Bennett narrates the late Lori Zabar's insider history of a New York institution with the right blend of appreciation and conviction. Host Jo Reed and AudioFile contributor Alan Minskoff discuss this fascinating history of the famed Jewish deli Zabar's—and its recipes. Lori Zabar, who was the granddaughter of immigrant founders Lou and Lilly, shares the past, warts and all. This engaging audiobook leaves the listener hungry for a toasted bagel with Nova and a schmear. Read the full review of the audiobook on AudioFile's website. Published by Random House Audio. Find more audiobook recommendations at audiofilemagazine.com Support for AudioFile's Behind the Mic comes from PENGUIN RANDOM HOUSE AUDIO, dedicated to producing top-quality fiction and nonfiction audiobooks written and read by the best in the business. Visit penguinrandomhouseaudio.com/audiofile now to start listening. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I spoke to Jane Lopes. Jane is the author of Vignette, in her book jane opens up about many great moments of her life and she put a great deal of effort in explain how stress and anxiety have dictated many part of her life. And outside the book, she has been recently been part of an expose article about sexual harassment from senior members of the then heads of the Court of Sommelier. It transpires while talking to Jane that the problem extends to other parts of the business. (find the link for the expose below). This episode differs from others that have been released so far, in that it is focused on the life story of the author in and out of the book but nonetheless, I wanted to shine a light on it and I invite everyone to listen to this inspiring story. I believe that in her book, many people can relate to her stories, and while Jane tells her story she connects that specific moment in time to a style of wine and explains it. In the first part, I spoke with Jane live, about some of the events and emotions that she had gone through. From the beginning, when she first became interested in wine, through to the stress of her examinations to become one of the few Master Sommeliers in the world, only to see it taken away. She shows amazing resilience and devotion and through her story, there is something that many people can relate to. In the second part, we spoke about the recent sexual harassment exposé article in The New York Times, that Jane and other 20 women were part of, regarding the malpractice of senior members of The Court of Sommeliers in the USA. Jane shares with me how the long-planned and researched article came together, how she had felt about it all and what she hopes for the future. I can only thank her for sharing her story here.Expose article from Julia Moskin of The New York Times.https://www.nytimes.com/2020/10/29/dining/drinks/court-of-master-sommeliers-sexual-harassment-wine.htmlThese following are affiliate links, it costs you nothing to use them but I get a small percentage when you buy something, so thanks!Vignette: Stories of Life and Wine in 100 Bottles https://amzn.to/37pZMMl What I use to make the podcast: Audio Interface: Zoom H6 https://amzn.to/3qnz7Ht Microphone: Shure SM58 https://amzn.to/3bcfbACBoom Arm Mic Stand with Pop Filter: ShureSM7B https://amzn.to/3tWlMYROnline Recording at studio-level quality:SquadCast https://squadcast.fm/?ref=mattiascarpazza

The Court of Master Sommeliers, an elite and exclusive group of wine professionals, faces accusations of sexual harassment and assault, and reports of fostering a culture of racism. Our panelists discuss. Next, our guests examine the ways in which the culture of wine has changed recently, and the work required to further propel the industry forward.Our panelists are Julia Coney, contributing editor at VinePair and founder of Black Wine Professionals; Julia Moskin, food and dining reporter for The New York Times; and Martin Reyes, the world's first Master of Wine of Mexican descent, founder of Reyes Wine Group, and cofounder of Wine Unify Our host is Katherine Cole. This episode was recorded remotely in locations across the United States. Stay safe out there.

In an October 2020 New York Times article, Julia Moskin shared accounts of sexual harassment and assault of 21 women at the Court of Master Sommeliers Americas.  She wrote a follow up article, where the Chairman of the Court, Devon Broglie, stepped down amidst sexual misconduct allegations of his own.  Many sommeliers, wine professionals, and some Master Sommeliers were vocal about their outrage and much-needed changes.  Alpana Singh is one of them.  At 26, she became the youngest female and only South Asian to pass the rigorous Master Sommelier test.  Her impressive resume doesn’t end there.  She is the host of the Emmy-award winning TV Show “Check Please” on Chicago’s PBS station and the owner of 3 restaurants. Today, Alpana and I talk about her rocky 20+ year history with the Court, what changes are needed, why she gave up her Master Sommelier title, advice she has for younger wine professionals, and how this experience influenced her professionally and personally.Instagram: @alpanasinghWebsite: www.alpanasingh.com

Christi & I sat down to record this on the evening when I first read this article. This is my/our response to the New York Times article published on 10.29.2020 revealing the abusive of privilege and authority by multiple Master Sommeliers in the Court of Master Sommeliers, Americas. It is not edited for clarity, but rather a raw response to the impact I felt immediately after reading the article by Ms. Julia Moskin. (read the article here)I have proudly associated myself with the Court ever since I achieved my pin in 2015. I do not regret my education, but I am ashamed to associate myself with an organization that has done so much damage to women, people of color, and those who have given them their trust & money. My facts from this article are not 100% accurate, but my response is purely my own. If you have feedback or an opposing opinion, I would love to hear it. Please. www.sommthingtodrinkabout.com@SommthingA on Instagram & TwitterSpokaneSomm@gmail.comSupport the show (https://www.buymeacoffee.com/SOMMthing)

About one in four Americans report having cut back on meat in their diet. What ramifications does this have for the U.S. agriculture industry? And are plant-based meats merely a fad, or are they here to stay? Julia Moskin, a veteran food reporter at The New York Times, and Laura Reiley, a reporter covering the business of food at The Washington Post, join the podcast to help us digest Gallup's latest findings.

About one in four Americans report having cut back on meat in their diet. What ramifications does this have for the U.S. agriculture industry? And are plant-based meats merely a fad, or are they here to stay? Julia Moskin, a veteran food reporter at The New York Times, and Laura Reiley, a reporter covering the business of food at The Washington Post, join the podcast to help us digest Gallup's latest findings.

About one in four Americans report having cut back on meat in their diet. What ramifications does this have for the U.S. agriculture industry? And are plant-based meats merely a fad, or are they here to stay? Julia Moskin, a veteran food reporter at The New York Times, and Laura Reiley, a reporter covering the business of food at The Washington Post, join the podcast to help us digest Gallup's latest findings.

{Content Warning: Sexual Assault}It’s a very special mic takeover by Jirka Jireh, Sarah Fernandez, Claudia Leung and Miguel de Leon to discuss Julia Moskin’s article in the New York times about Anthony Cailan and the culture of sexual assault in the natural wine community. It’s v good content and almost makes up for that “hey” nonsense from last week. Please listen to women and use your privileges (if any) to lift up others in our community. Sign the pledge of conduct at http://thevinguard.com/wine-industry-equity-pledge/ and take a second to think about what a just wine industry would be like. /// LIST//Zumo wine, nouveau 2019 //Wildarc farms, Hudson River Region Chardonnay, ‘Bruynswick vineyard,’ 2017// Julie Balagny, VDF, ‘Docteur Buchaille ft Ordinaire,’ 2017//Amabuki Shuzo, Junmai GInjo, ‘Strawberry,’ NV //Porta Bohemica, ‘Tramin,’ 2017 //Ashes & Diamonds, Napa Valley Merlot, Oak Knoll District, A&D Vineyard, ’No. 1,’ 2018//Benford Lepley & Floral Terranes, New York Cider, ’Trees are Filters,’ NV//Porto del Vento, IGP Terre Siciliane, ‘Voria,’ NV//Half a bottle of homemade Coquito which was delicious ///Support the show (https://www.patreon.com/Disgorgeous)

It’s the TASTE Podcast series finale! For the past year and a half, we’ve brought some of our friends and heroes into the studio, and we wanted to relive some of our favorite conversations, including candid and sometimes hilarious talks with Ruth Reichl, Pete Wells, Helen Rosner, Dorie Greenspan, Julia Moskin, and Francis Lam.We also talk about all the exciting things in the works for TASTE, including our upcoming cookbook, Lasagna, and a bunch of other projects. This is not goodbye. This is see you on the Internet, or in person, very soon. You can follow us on Twitter at: @HezelAnna and @MattRodbard. And of course, visit TASTE online: tastecooking.com.

Bill and I start this weeks podcast talking about British Master of Wine Tim Atkin’s article Why You Shouldn’t Care Much About Wine. Exploring various topics Tim’s tongue-in-cheek writing style will bring a smile to your face. Jillian Kramer writes a post about What Happens To Your Body When You Quit Drinking. We have a good discussion about all the good things that happen when one abstains from alcohol. Even bartenders in the bay area are getting in the act via the Pin Project. Adding a little air to your wine helps the wine show itself in its best light. Aromas and flavors are enhanced when a wine gets the proper amount of air. Marshall Tilden lll asks, Aerator vs Decanter: Which is Better?Another Napa Winery finds itself wrangling with their insurance company. The key issue being the insurance companies denial of the wineries claim for smoke taint damage to 1,075 gallons of Merlot. According to the lawsuit, the insurance company claim denials are about to cause financial ruin to the winery. The Tennessee Wine and Spirits Retailers Association’s tight grip on alcohol commerce has recently been relaxed by the U.S. Supreme Court. The two retailers in the case, Kimbrough Fine Wine and Spirits and Total Wine & More can now begin serving customers in the Tennessee marketplace. Good news on one front, however the Supreme Court’s decision opens the door to many new court battles in the future. Emma Balter goes into the details of the Court’s ruling.The fifth largest brewing company in the world, Molson Coors Brewing, is giving its UK staff an additional two weeks of paid leave. It’s called ‘Life Leave’ and the 2000 people that Molson Coors employs in the UK just got a bit more excited about going to work.Julia Moskin reports on the recent store closings of the luxury food chain Dean and DeLuca. The companies debt problems are also causing financial problems for many of the small purveyors that supply the stores with their fancy food items, some whom report they haven’t been paid for months. One supplier successfully sued Dean and DeLuca for 86,000, but had to settle for 50 cents on the dollar.Bill and I discuss these topics and many more in this weeks addition of VinoWeek. Thanks to everyone for listening. Cheers! The wine of the week is the 2015 Tenuta Di Arceno Chianti Classico. Just like last weeks wine Alanera by Zenato I discovered the wines of Tenuta Di Arceno at the Gambero Rosso tasting last spring. I was blown away by the quality of the three wines they presented that day. Two of the wines Arcanum and Valadorna IGT Super Tuscans were especially noteworthy, approachable now, full of energy, rich in structure and built for extended ageing too. Bordeaux styled blends the Arcanum is predominately Cabernet Franc while the Valadorna leads with Merlot. Both of these wines are in the high roller $80 and up club, so these are really only splurge wines for us regular folks. Despite their high price point they represent very good value in the Super Tuscan arena. The bread and butter wines of Tenuta Di Arceno are the three Chianti Classico wine they produce. Those are a base Chianti Classico, a Chianti Classico Riserva and single vineyard Chianti Classico they call Stada al Sasso. Tenuta Di Arceno has been owned by Jackson Family Wines since 1994. Located in the southeast region of the Chianti Classico region, within the commune of Castelnuovo Berardenga, the estate consist of 2500 acres. of which less than 10% are devoted to vines. Lawrence Cronin the winemaker has been crafting the wines of Arceno since 2002. He worked at Edmeades Winery in Anderson, Valley California another Jackson Family owned property prior to coming on board at Arceno. Cronin works in concert with Master Winemaker Pierre Seillan who also oversees the winemaking at properties in Bordeaux and California. The wine is composed of 85% Sangiovese and 15% Merlot and after fermentation spends 10 months in French oak. In the glass it shows a medium ruby color. The nose offers aromas of black cherries, violets and forest floor. On the palate it’s medium bodied, with crisp juicy red fruit, supple tannins and a medium length finish. The only distraction from the lip smacking red fruit flavors are the slightly drying tannins on the finish. The wine shows its best after a 30 minute decant. 14.5 abv $14 - $17

On today's episode of All in the Industry®, host Shari Bayer's guest is Kim Severson, the national food correspondent for The New York Times. She was the formerly the Southern bureau chief for The Times national desk. Kim reports on food news, contributes to NYT Cooking and was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment issues. She has been on staff since 2004, and previously worked for The San Francisco Chronicle and The Anchorage Daily News in Alaska. She has received many accolades, including four James Beard awards, and has written four books, with her latest, “Cookfight,” written with a fellow Times food writer, Julia Moskin, and published in 2012. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Planta in South Beach, FL. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Kim Severson All in the Industry is powered by Simplecast.

In this episode, Neil, Niki, and Natalia discuss the drama surrounding Brett Kavanaugh’s upcoming Supreme Court confirmation, fraternity hazing, and the booming natural beauty industry. Support Past Present on Patreon: https://www.patreon.com/pastpresentpodcast Here are some links and references mentioned during this week’s show:  Conservative Supreme Court nominee Brett Kavanaugh’s candidacy is being marred by sexual assault allegations. Natalia recommended Anita Hill’s New York Times’ op-ed about the historical echoes with her own experience. The hazards of fraternity hazing are back in the news after the death of a student at the Riverside campus of the University of California. Natalia recommended Nicholas Syrett’s book The Company He Keeps: A History of White College Fraternities and Paula Fass’ The Damned and the Beautiful: American Youth in the 1920s. She also suggested Caitlin Flanagan’s Atlantic article on the symbiotic relationship between fraternities and universities. “Natural beauty” is an ill-defined, but booming, segment of the beauty industry. Niki recommended Upton Sinclair’s 1906 book The Jungle and Natalia recommended Kathy Peiss’ book, Hope In a Jar: The Making of America’s Beauty Culture.    In our regular closing feature, What’s Making History: Natalia discussed Dave Philipps’ New York Times article, “A Breakthrough for U.S. Troops: Combat-Ready Pizza.” Neil reflected on Noah Nash’s Military Times article, “These Four-Legged Military Heroes Will Soon Have An Award All Their Own.” Niki shared Julia Moskin’s New York Times article, “Ranch Nation.”

New York Times writer Julia Moskin joins Corinne Frugoni to discuss the world of food writing and fine dining. Julia not only generates delicious recipes, but with intelligence and a sense of humor, she has written books and articles investigating the wide lexicon of food. Her subjects have been diverse ranging from cookbook ghostwriting, the punk-vegan movement, procrastibaking, illegal trafficking in Girl Scout cookies on ebay, and the widespread practice of freezing fish for sushi. Never one to avoid controversy, Julia was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment issues.

In her years as a New York Times reporter, Julia Moskin has traveled to Provence to write about cooking in Julia Child’s kitchen, introduced us to the concept of “procrasti-baking,” and taste-tested commercial brands of hot dogs so that we don’t have to. On this episode, we talk to Moskin about her life working on the Food desk and her recent Pulitzer Prize win. She talks about some of the glamorous and not-so-glamorous parts of her job, including what she calls her “house cocktail” of cereals that she likes to eat when she gets home at the end of a long day.Later on in the show, we talk to TASTE Cook In Residence Jenn de la Vega about Filipino food, cooking underground, and why she owns a shaved-ice machine.

This week, food director Carla Lalli Music, who spent a decade working in restaurants, is joined by New York Times staff reporter Julia Moskin, as well as Genevieve Villamora, co-owner and general manager of the Filipino restaurant Bad Saint in Washington D.C. They discuss the problematic gender, operational, and power dynamics that are deeply embedded in restaurant culture, and ways to change and improve the restaurant industry for the better. Learn more about your ad choices. Visit megaphone.fm/adchoices

Host Kerry Diamond is joined by guests Sara Franklin, Julia Moskin, Madhur Jaffrey, Lidia Bastianich, and Joan Nathan to celebrate the life of the legendary Judith Jones. The literary and cookbook editor passed away on August 2nd at the age of 93. Judith discovered The Diary of a Young Girl by Anne Frank and later went on to edit, shape, and champion the likes of Julia Child, Edna Lewis, Lidia Bastianich, Madhur Jaffrey, Marcella Hazan, and more. She clearly prized diversity when it came to people and palates and she certainly did her part to support women in the world of food. She will be missed. Radio Cherry Bombe is powered by Simplecast

The food writers Julia Moskin and Kim Severson on school lunches, potluck dinners, plums and the joy of cooking in Julia Child's house. Susan Lehman is host

The food writers Julia Moskin and Kim Severson on school lunches, potluck dinners, plums and the joy of cooking in Julia Child’s house. Susan Lehman is host

Times Food reporters Julia Moskin and Kim Severson talk food, zucchini, tahini, peaches and the perfect summer meal.

Times Food reporters Julia Moskin and Kim Severson talk food, zucchini, tahini, peaches and the perfect summer meal.

Sam Sifton and Julia Moskin in conversation about food, recipes and restaurants.

Sam Sifton and Julia Moskin in conversation about food, recipes and restaurants.

Popular Food Network star, cookbook author and restaurateur, Guy Fieri, proves he is not all burgers and barbecue in this discussion with New York Times food writer Julia Moskin.