Podcast appearances and mentions of karen leibowitz

In Episode 4 of Laugh at the Odds Podcast with Heidi and Dave, we explore what it's like for three healthcare warriors to work with COVID patients while grieving and healing from their own losses. Through our show, we give them a platform to share their experiences, and hold space for them as they talk about not just the challenges they face as recent widows, but also process how their own experiences with loss have helped them become better nurses and social workers who interface daily with patients nearing end of life, as well as the loved ones who are facing tough decisions and difficult days ahead.ABOUT OUR GUESTS:Jillian Bosinius is 43 years old and her journey began when Tony passed suddenly in January 2019. She has been a Social Worker in the field of Long Term Care for 22 years. She has experience working with those persons who have suffered a life changing health event requiring rehabilitation as well as those who are at the end of their life.  Another avenue of her career includes being an EMT since 2000. The experience of these careers coupled together has allowed her to see life and loss from a unique viewpoint. Neither of those could have prepared her for the lessons she would learn navigating this pandemic without the love and support of her significant other by her side.Karen Leibowitz was married to Eliot for 3 years, and together for six. He passed away 6 months ago in August 2020, after suffering from pancreatic cancer. Karen is a Registered Nurse on a telemetry unit for a Long Island hospital. She works with all types of patients who require continuous cardiac and oxygen monitoring including COVID- positive patients.Dorothy Michaels was married to Stu Michaels for 15 years and together for 22. Stu passed away of lung cancer in June 2020, after being sick for 9 months. She is an Adult Geriatric Nurse Practitioner with a sub specialty and certification in Wound and Ostomy care. She works in an acute care hospital on Long Island.ABOUT LAUGH AT THE ODDS: FACEBOOK: https://www.facebook.com/LaughAtTheOddsPodcastWithHeidiDaveINSTAGRAM: https://www.instagram.com/laughattheoddspodcastLINKTREE: https://linktr.ee/LaughAtTheOddsPodcastBUY AS A COFFEE: https://www.buymeacoffee.com/laughattheodds

Our food system isn’t broken. It was designed this way—and that means it’s time for a redesign. That’s why we started this podcast: we go where the questions are, looking at the gaps in current systems and talking to the people who are building the food systems we’ll need in the future... right now. Visit https://page.ideo.com/food-podcast-1 for full show notes

We’re talking Rusty Butz, Kernza bread, and peas in your mac n’ cheese. This episode is an exploration of Indigenous farming practices, ancient grains, and how regenerative farming might just show up on your plate or in your grocery cart.Visit https://page.ideo.com/food-podcast-3 for full show notes

What if every time you went out to eat you were helping farmers across the country to regenerate the land, restore soil and improve the quality and quantity of our food for generations to come? Today, Women's Equality Day, we're talking with Karen Leibowitz, the badass woman behind the James Beard Award-winning Zero Foodprint initiative, which she co-founded alongside husband and chef Anthony Myint. Zero Foodprint works to mobilize diners, chefs and growers to support regenerative agriculture practices across the food and agriculture industries. SHOW NOTES:Where to Find Zero FoodprintWebsite - https://www.zerofoodprint.org/Twitter - https://twitter.com/zerofoodprint Facebook - https://www.facebook.com/zerofoodprintInstagram - https://www.instagram.com/zerofoodprint/Learn MoreOne Fair Wage - https://onefairwage.com/Mad Agriculture - https://madagriculture.org/Kiss The Ground - https://kisstheground.com/Soil Centric - https://www.soilcentric.org/The Soil Will Save Us (book) - http://www.kristinohlson.com/books/soil-will-save-us Forthcoming children's book by author Ariel Lauren Wilson 

Rancher Loren Poncia counts roughly 500 Angus beef cattle, 350 sheep, and 19 hogs among his brood at his scenic Stemple Creek Ranch in Tomales, California. And there’s something else he’s farming—something that has the potential to revolutionize agriculture as we know it. Visit Loren on his ranch, and then hear from scientists Rattan Lal, Drawdown Project executive director Jonathan Foley, and restaurant owners Anthony Myint and Karen Leibowitz to learn about how farmers and ranchers will play a crucial role in slowing climate change—and maybe even reversing it—through carbon sequestration.

Air Date: 9/21/2018 Today we take a look at the economics, sexism and racism embedded in the restaurant industry, largely due to the practice of tipping. Be part of the show! Leave a message at 202-999-3991   Episode Sponsors: Newsvoice| Amazon USA| Amazon CA| Amazon UK| Clean Choice Energy Support Best of the Left on Patreon!   SHOW NOTES Ch. 1: The Racist History of Tipping - Splinter - Air Date 9-4-17 Tipping was considered “un-American” and “undemocratic” when rich Americans began to adopt the practice in the mid-1800s. By the end of the Civil War, tipping had spread throughout the country. Ch. 2: Saru Jayaraman on Outlawing the Tipped Minimum Wage Part 1 - CounterSpin (@FAIRmediawatch) - Air Date 11-27-15 Saru Jayaraman, co-founder and co-director of the Restaurant Opportunities Centers United, on the movement to outlaw the “tipped wage” — the idea that a minimum wage of $2.13 is OK, because waitstaff get enough in voluntary tips to make up for it. Ch. 3: THE MIDTERMS MINUTE- Minnesota’s Battleground Races! - Best of the Left Activism Take action! Click the title and/or scroll down for quick links and resources from this segment. Ch. 4: Danny Meyer on the trouble with tipping - Start Making Sense from @TheNation - Air Date 11-8-17 Legendary restaurateur Danny Meyer explains why he’s against tipping—he spoke at a dinner in honor of The Nation’s Food issue, held at his restaurant at the Whitney Museum, “Untitled.” Ch. 5: Saru Jayaraman on Outlawing the Tipped Minimum Wage Part 2 - CounterSpin (@FAIRmediawatch) - Air Date 11-27-15 Saru Jayaraman, co-founder and co-director of the Restaurant Opportunities Centers United, on the movement to outlaw the “tipped wage” — the idea that a minimum wage of $2.13 is OK, because waitstaff get enough in voluntary tips to make up for it. Ch. 6: When sexual harassment is on the menu Part 1 - Bite - Air Date 4-6-18 Tara Duggan and Kim Severson talk about their reporting on how powerful men in acclaimed kitchens abused their power. And San Francisco restaurateur Karen Leibowitz tells us how she’s trying to stop harassment in her kitchen before it begins. Ch. 7: Understanding the gender and racial implications of the tipped minimum wage - Pod Save the People - Air Date 5-8-18 DeRay, Clint, and Brittany discuss women’s wages and the dangerous effects of the two-tiered system of the tipped minimum wage. Ch. 8: When sexual harassment is on the menu Part 2 - Bite - Air Date 4-6-18 Tara Duggan and Kim Severson talk about their reporting on how powerful men in acclaimed kitchens abused their power. And San Francisco restaurateur Karen Leibowitz tells us how she’s trying to stop harassment in her kitchen before it begins. Ch. 9: #TimesUp needs to join with the Fight for $15 - Mouthy. Messy. Mandatory. - Air Date 5-26-18 McDonald's and Walmart get their minimum wage arses handed to them by #TimesUp and Fight for $15.   VOICEMAILS Ch. 10: A doctor's perspective on recent stories - Catherine from Bloomington, IL Ch. 11: Thoughts on interrogating ourselves and communicating effectively - Erin from Philadelphia   Ch. 12: Final comments on the new support Apple has given to the chapter markers you can use while listening to the show   THE MIDTERMS MINUTE  REGISTER TO VOTE: RocktheVote.org/register-to-vote/ CONFIRM VOTER REGISTRATION: RocktheVote.org/resources/am-i-registered-to-vote/ CHECK VOTING DATES & POLICIES: RocktheVote.org/voting-information/ VOTER ID INFO/HELP: VoteRiders & 866ourvote.org Get Involved: Swing Left (Help flip districts from anywhere)  Red to Blue (DCCC program to flip seats)  When We All Vote (Michelle Obama’s initiative)  Voter Circle (friend-to-friend outreach tool)  Vote Forward(mail letters to unlikely voters) Volunteer for Democrats  Abroad? 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Absentee ballot requests should be made by Monday, November 5th and completed ballots must be received by election day, November 6th. *More MN voting details* U.S. SENATE  Must Retain Seat: Tina Smith(D - incumbent) U.S. HOUSE MN-01:Dan Feehan  Swing Left MN-01 | Red to Blue MN-01 MN-02: Angie Craig  Swing Left MN-02| Red to Blue MN-02 MN-03: Dean Phillips  Swing Left MN-03| Red to Blue MN-03 MN-08: Joe Radinovich  Swing Left MN-08| Red to Blue MN-08 GOVERNOR: GOV: Tim Walz(D)  Researched & Written by BOTL Communications Director Amanda Hoffman    MUSIC: Opening Theme: Loving Acoustic Instrumental by John Douglas Orr  Vittoro - Aeronaut (Blue Dot Sessions) PolyCoat - The Cabinetmaker (Blue Dot Sessions) Hundred Mile-No Guitar - K2 (Blue Dot Sessions) Inessential - Bayou Birds (Blue Dot Sessions) Waterbourne - Algea Fields (Blue Dot Sessions) Slow Lane Lover - Barstool (Blue Dot Sessions) Voicemail Music: Low Key Lost Feeling Electro by Alex Stinnent Closing Music: Upbeat Laid Back Indie Rock by Alex Stinnent   Produced by Jay! Tomlinson Thanks for listening! Visit us at BestOfTheLeft.com Support the show via Patreon Listen on iTunes | Stitcher| Spotify| Alexa Devices| +more Check out the BotL iOS/AndroidApp in the App Stores! Follow at Twitter.com/BestOfTheLeft Like at Facebook.com/BestOfTheLeft Contact me directly at Jay@BestOfTheLeft.com Review the show on iTunesand Stitcher!

Perennial means present at all seasons of the year and Karen Leibowitz and her husband Anthony Myint have been working towards initiatives that encourages the removal of carbon from our atmosphere through food. But not just any food, a sustainable food system that accounts for everything including how something is grown and the positive contributions this can supply to the environment and the way every part is used in meals and the energy expensed in creating a meal at the restaurant. The Perennial restaurant in SF uses initiatives like Kernza, a perennial grain that draws carbon out of the atmosphere year-round, at their restaurant. It's incredible to hear how they've accounted for everything in designing their business and how they're working to influence other restauranteurs. -- Resources mentioned in this episode: Soil Solutions Draw Down -- Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. Thank you to everyone who came to our screening of WASTED! last week Tuesday. There were over 100 people at the event and the event could not have been a success without each and every one of you. So THANK YOU for your support. We're dreaming up our next big event! If you've got something you want to learn about, a space you'd like to let us use, or a business you think we should partner with, reach out and let me know! Barbara@trashybeauty.com. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

On this very special episode of Bite, we talk about how sexual harassment scandals have rocked the restaurant industry—and what to do about it. We hear from two journalists—the San Francisco Chronicle’s Tara Duggan and the New York Times’ Kim Severson—about their reporting on how powerful men in acclaimed kitchens abused their power. And San Francisco restaurateur Karen Leibowitz tells us how she’s trying to stop harassment in her kitchen before it begins. Plus, we hear from you, our listeners, on your experiences with incidents at your local eateries.

Kitchen Confidential is back! Hear some of SF's finest onstage with their insider stories about food, restaurants, kitchens, customers, and the vagaries of having a life in the service industry. Writer and restaurant person Karen Leibowitz. Natural foods expert/writer Matt Levine. Cookbook author J. Kenji Lopez-Alt. Comedian Kyle Mizono. Chef/teacher Erika Almeida Mooney and superstar chef Richie Nakano. Hosted by Arline Klatte and Beth Lisick on April 13, 2016 at San Francisco's Verdi Club. Recorded by Brandi Howell. Mixed by Patty Fung. 

In this Food Non-Fiction podcast episode, we tell the rollercoaster story of the birth of instant noodles. On March 5, 1910, Momofuku Ando was born in Taiwan and raised by his grandparents. This was during the 50 years of Japanese rule that started after Japan won the First Sino-Japanese War in 1895. He was a natural entrepreneur and started a clothing business when he was only 22. With his success, he moved to Japan the next year and expanded his clothing company while still attending university. But during WWII, he lost everything when Osaka was firebombed by American forces. It was a tragedy that informed his world-view. He saw the hungry all around him. In a 1988 interview, he said, “the world is peaceful only when everyone has enough to eat. Everything starts with food.” With his strong respect for food, he made his first attempt at entering the food industry by producing salt and nutritional products but it was too competitive. Instead, he worked as chair of a credit union until it went bankrupt in 1957. He was 47 that year, and had once again lost his livelihood. But Ando was not one to give up. He saw every failure as muscle added to his body. He thought once more about food and remembered a day when he had seen people waiting in a long line for a bowl of noodles. He thought that it would be wonderful if the hungry could have a bowl of warm noodles whenever they needed it. So, he began searching for a way to make instant noodles. To prepare, he built a shed in his backyard that was to be his makeshift lab for creating instant noodles. He bought a used noodle making machine, a chinese wok, some flour and cooking oil. He set his criteria right from the start. His noodles had to be tasty, nonperishable and ready in less than 3 minutes. He knew he had to figure out two things to create instant noodles - first, he had to find a way to remove all moisture from the noodles, in order to make them nonperishable. Second, he had to find a way to revive the noodles by putting the moisture back in. He worked for a year in his backyard shed until he finally got the creative insight that he needed. This happened while he watched his wife making vegetable tempura. Ando once said that, “Perspiration might lead to inspiration, but only if you set clear goals”. He set clear goals, he worked hard, and he got the inspiration he needed. When Ando watched that tempura batter enter the frying oil, he recognized two important things. One was that the oil pushed the water out of the batter. Two was that water exiting the batter created little pores in the it. So dipping noodles in hot oil would remove all the water from the noodles, making the noodles nonperishable AND create pores in the noodles, so that water could re-enter the them and moisten them up again. The year was 1958 and Ando had created the world's first instant noodles. Unfortunately, when Ando approached wholesalers, they told him it was too expensive for consumers, because at the time, it cost 6 times as much as a serving of fresh noodles. So, undaunted, he took matters into his own hands and organized tastings around the city The tastings were successful and within a year, he had a factory and was producing 100,000 packs of instant noodles a day. Right from the very first packs of instant noodles, Ando had planned to go international. He knew he was going to sell his product in the west. That’s why the very first flavor of instant noodles was flavored like Chicken Noodle Soup. Not soy sauce flavored, but chicken noodle soup flavored, because Ando knew that people in the west might find soy sauce flavoring too foreign. He famously said “Let them eat it with forks!" showing that he wanted to spread his product to the west and was going to accommodate western norms. In 1966, Ando traveled to Los Angeles to promote his product. According to an article by Karen Leibowitz, he saw the supermarket executives he was meeting with reuse their styrofoam coffee cups to hold instant noodles. At this point, he already knew that making portable bowls was the next step to improving the convenience of instant noodles, and now he knew that the bowls should actually be shaped like cups! Cups would be the trendy new way to eat noodles. Bowls were outdated. Cups you could carry around with one hand without soup spilling! Ando chose young adults as his target market. In order to reach his target market, he again used tasting events. This time he set up tasting events in Ginza, the fashion district in Japan. It was a successful tactic and cup noodles took off. Ando’s cup noodles were brilliantly designed. Because manufacturing equipment at the time lacked the finesse to evenly wedge the noodles into the cups, he had the machines put the cups over the noodles instead. We should also note that the noodles went in the mid portion of the cups, so they did not sit at the bottom. Having noodles in the mid portion of the cups made them more structurally sound, a great asset for shipping. As well, the noodles had room to expand on both sides when hot water was poured in. Ando’s innovations took off. By 1973, Nissin had opened its first factory in the US. Today, Nissin continues to innovate. Ando had wanted his product to feed the masses - he never intended his noodles to be considered cheap, unsubstantial food. So these days, his company is working on adding nutrients to the centre layer of their noodles. Nissin has created a line of healthier noodles called Raoh that are not fried. These noodles consist of 3 layers of different textures to mimic fresh noodles - the outer layers are silky and the inner layer is chewy. They’ve achieved these different textures by changing the levels of gliadin and glutenin that combine to form the gluten in the noodles. The chewy center layer is where they are working on adding nutrients.   Special Thanks to Looperman Artists for the music! Ambellient by Danke Piano Quality Cajsa by MINOR2GO Piano Quality Make A Wish 2 by MINOR2GO Poppy Acoustic 2 by BradoSanz Poppy Acoustic 4 by BradoSanz