Podcast appearances and mentions of kat kinsman

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe. Every couple of weeks, cohost Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our next guest is Kat Kinsman, executive features editor at Food & Wine. Kat is an absolute legend in the game and has been at the center of food media for nearly two decades. In this episode, we talk about Kat's journalism career, her current media diet, and some favorite stories we've been reading lately. We also played “What would you pitch 1997 Graydon Carter?” That is, Kat considers her dream no-budget reporting assignment. It's a deeply personal conversation, and you should check it out. Featured on this episode:Subscribe to TASTE [YouTube]A Shadow Hanging Over Europe: ‘A Taste of Italy' From New Jersey [NYT]“Not Too Sweet” or Too Sweet to Fail? [TASTE]Where'd You Go, Chef Rocco DiSpirito? [Food & Wine]Do You Eat Clockwise, Top-Down, or Bite-By-Bite? [Best Food Blog]Tinfoil Swans [Apple] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, executive features editor Kat Kinsman gets raw with Gregory Gourdet. You might know him from "Top Chef," "Iron Chef," or playing himself on "Portlandia." You might be a fan of his cookbook "Everyone's Table: Global Recipes for Modern Health." Perhaps you've read Korsha Wilson's profile of him in the August issue of Food & Wine or spent months scheming to get into his James Beard Award-winning Portland restaurant Kann. Gregory Gourdet is — and should be — at the forefront of restaurant cuisine in America. And he's pretty surprised to be here and takes none of his life for granted. Gourdet didn't hold back about being a chef in recovery, learning to swim, his nerdy passions, and why De La Soul is so important. Note: This episode contains mentions of substance use disorder and suicide. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

A new law in New York recently went into effect to pay delivery drivers from apps like Door Dash and Uber Eats a minimum wage of $17.96 per hour, but some apps have attempted to block tips. Meanwhile, from coffee shops to taxis, software is leaving customers feeling compelled to tip when they otherwise wouldn't. We speak to Food & Wine's executive features editor Kat Kinsman about current tip etiquette and take your calls about how you tip.

Kat Kinsman joins me this week to discuss Gersten Hayward. We talk about the significance of her wardrobe in the season 2 premiere, her life of drugs and stress as chronicled by Tammy in The Final Dossier, how she factors into Steven & Becky Burnett's lives and more. Kat Kinsman on Instagram: https://www.instagram.com/katkinsman/ Kat Kinsman's Work on Food & Wine: https://www.foodandwine.com/author/kat-kinsman Kat Kinsman's book "Hi Anxiety: Life With a Bad Case of Nerves" on Amazon: https://www.amazon.com/Hi-Anxiety-Life-Case-Nerves-ebook/dp/B013CANH2C/ref=tmm_kin_swatch_0?_encoding=UTF8&sr=8-1

In our season one finale, Food & Wine's executive features editor Kat Kinsman catches up with her brilliant friend and colleague, Ray Isle, a few weeks before his debut book "The World in a Wineglass" arrives in stores. Growing up in Texas, the self-described "word-drunk kid" was years away from discovering the pleasures of fermented grapes, but he was clearly a born storyteller — and even ended up as a character in a famous novel. The executive wine editor shared his winding, wonderful path to becoming one of the most trusted and beloved writers and educators in the business, the bottle that changed his life, why Morrissey is such a disappointment, and how fast food tacos can help you feel more confident when you're learning about wine. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

When Madhur Jaffrey published "An Invitation to Indian Cooking" in 1973, she had no idea that half a century later, the book would not only still be in print, but also get an anniversary reissue that will welcome future generations in the vast and varied cuisine of her homeland. In the twelfth episode of Tinfoil Swans, Food & Wine's executive features editor Kat Kinsman finally meets her lifelong culinary hero and gets some sage advice from the writer, teacher, and actress about self worth, righteous anger, perfectionism, and what actually matters to you when you turn 90.  For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

In our tenth episode, executive features editor Kat Kinsman managed to find chef Stephanie Izard in a rare quiet moment when she wasn't fussing over the final details of opening a new restaurant (or two), in front of a camera on "Tournament of Champions" or "Hell's Kitchen", testing a new sauce for her This Little Goat line of products, or at work on one of the billion other projects she has going on at any given time. If you'd shared a snapshot of this future with Izard back in the days before her groundbreaking "Top Chef" win, James Beard Awards, and F&W Best New Chef accolades, back when she was playing "restaurant" with her childhood friends or working the host stand at The Olive Garden, she might have fainted — and it wouldn't be the first time. Izard reflected on her trajectory from competitive swimming, to owning a restaurant in her twenties, to becoming one of the busiest chef-restaurateur-author-entrepreneurs in the food world while still trying to find time for pickleball. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

In our ninth episode, executive features editor Kat Kinsman gets raw with Gregory Gourdet. You might know him from "Top Chef," "Iron Chef," or playing himself on "Portlandia." You might be a fan of his cookbook "Everyone's Table: Global Recipes for Modern Health." Perhaps you've read Korsha Wilson's profile of him in the August issue of Food & Wine or spent months scheming to get into his James Beard Award-winning Portland restaurant Kann. Gregory Gourdet is — and should be — at the forefront of restaurant cuisine in America. And he's pretty surprised to be here and takes none of his life for granted. Gourdet didn't hold back about being a chef in recovery, learning to swim, his nerdy passions, and why De La Soul is so important. For more info visit: foodandwine.com/tinfoilswanspodcast Note: This episode contains mentions of substance use disorder and suicide. If you or someone you know is struggling, call or text 988 or chat at 988lifeline.org to connect with a trained crisis counselor 24/7. Learn more about your ad choices. Visit megaphone.fm/adchoices

In our eighth episode, executive features editor Kat Kinsman checks in with Enrique Olvera as he's on the verge of expanding his international restaurant empire. There's a good chance you're picturing him in a "Chef's Table" glow, making the mole and tostadas and other dishes that has made his Mexico City restaurant Pujol into a global destination since 2000. That flagship was followed by New York outposts Cosme in 2014 and Atla in 2017, then Los Angeles in 2020 with Damian, and he's now adding more to the roster with Atla in Venice Beach, and Tacos Atla in Brooklyn. Fans and fellow chefs plan trips to Mexico City around their Pujol reservations and flock to his restaurants on America's coasts because he's got so much to teach them about the beauty and bounty of a cuisine that has long been undervalued outside of its country of origin. Olvera delves into what keeps him going, how he shares this motivation and passion and energy with the people he trusts to keep such a big empire alive, and the beauty of taking some time to sweat — in a good way. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

In our seventh episode, executive features editor Kat Kinsman gets personal with Padma Lakshmi. The author and TV personality had a stunning 17-season run as a host, judge, and executive producer on "Top Chef," has written multiple bestselling cookbooks and a memoir, and won both James Beard Awards and Emmys. Just days after this recording, it was announced that she was leaving the show, and will be diving full force into "Taste The Nation" – a show that she created for Hulu, focusing on the food culture of immigrant groups from across the nation. In this intimate conversation, Lakshmi opens up about her experience as an immigrant to America, the fear and bravery in calling herself a writer, the onesies she gives to guests, identifying as a dork, and how she's found purpose in using her hard-won platform to amplify marginalized voices. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

In our sixth episode, Food & Wine's executive features editor Kat Kinsman sits down with the multifaceted David Chang. In 2006, Food & Wine named him as one its Best New Chefs, but no one could have predicted the impact that his restaurants, books, consumer products, TV shows, podcasts, magazine, and more would have on food culture — least of all Chang, who didn't expect to live past 35. Ten years past that self-predicted end, the chef who was once as well-known for his volatile temper as his groundbreaking food is finding himself more comfortable in his own skin, but it's a work in progress. Chang opened up about anger, aging, letting go of being cool, being kinder to himself, and an unexpected apology he'd like to make.  For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

In our fifth episode, Food & Wine's executive features editor Kat Kinsman catches up with Maneet Chauhan, the chef and restaurateur behind Chauhan Ale and Masala House, and other excellent Nashville spots, as well as the author of "Chaat: Recipes from the Kitchens, Markets, and Railways of India". These days, Maneet is a force on shows like "Chopped", "Iron Chef America", and "Tournament of Champions", but before all that, she was a self-admitted "complete brat" as a kid, running from house to house in her small community in India, bugging the aunties to teach her to cook, and dreaming of the day she'd get to call herself a chef. Maneet shares her journey to the Culinary Institute of America, the art of running a restaurant empire with her husband, and how making mistakes is the best thing that ever happened to her. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

In our fourth episode, Food & Wine's executive features editor Kat Kinsman catches up with the eternally optimistic Shota Nakajima. Many people may know him from his incredible run on Top Chef Season 18, his appearances on Food Network shows like Tournament of Champions, his array of Seattle restaurants, or his extremely entertaining and educational Instagram feed. But before his rise to fame, Shota was a "punky looking" high school drop-out with his head deep in a sketchbook, or wandering into the woods looking for mushrooms and bugs, hoping to find his place in the world. Shota opened up about motivation, anime, moving a couch with his friends, never making a Plan B, and always valuing hospitality over food. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

In our third episode, Food & Wine's executive features editor Kat Kinsman speaks with her friend Antoni Porowski. His rise to fame may seem meteoric, with a star-making role as Queer Eye's food and drinks expert leading to bestselling cookbooks and tours, and a Netflix competition show of his own. But Porowski has been preparing for this moment since he was a multilingual, food-fixated, Martha Stewart-loving kid in Canada with his eye on the silver screen and beyond. Antoni and Kat chatted about panic attacks, Red Lobster, meeting his idol, and the beautiful, dog-and-chicken-filled future he's finally daring to dream. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

In our second episode, Food & Wine's executive features editor Kat Kinsman speaks with the inimitable Mashama Bailey. You may know her from Chef's Table. her James Beard Awards for Best Chef, Southeast and Outstanding Chef, or her book Black, White and the Grey, which she co-authored with her business partner Johno Morisano. You may have caught her on a screen on the back of an airplane seat, sharing the secrets of Southern cooking. Mashama Bailey is everywhere — as she should be! But before all that, she was going to cooking school and getting a degree in social work, but not quite feeling like she had found her place. And then a fateful trip came along that set her on the path to superstardom. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

In our debut episode, Food & Wine's executive features editor Kat Kinsman speaks with the one and only chef Guy Fieri. He's become a household name as a restaurateur, cookbook author, host of Diners, Drive-Ins, and Dives, Guy's Grocery Games, Tournament of Champions and more smash-hit shows — and in recent years, as a mega-philanthropist who has raised millions for first responders and hospitality workers. But before all that, Guy was just a kid with big dreams and a Kool-Aid stand in a small town in California. Kat and Guy chatted about how he hustled enough cash to send himself to high school in France, the thing Emeril Lagasse said that gave him chills, his adventures as a flambé captain, and the most defining moment of his career so far. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Danny Lavery welcomes Kat Kinsman, the executive features editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, and founder of Chefs With Issues, an ever-evolving project that addresses the mental health crisis in the hospitality industry. Lavery and Kinsman take on two letters. First, someone who believes their partner is wasting their time, studying for a career they are not qualified for. Another letter writer is wondering how to talk to her brother about his sexual assault of her when they were children.  Support for people recovering from sexual abuse RAINN (Rape, Abuse & Incest National Network) - https://www.rainn.org/ Survivors of Incest Anonymous - https://siawso.org/ Hidden Water - https://hiddenwatercircle.org/ If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Big Mood, Little Mood. Sign up now at Slate.com/MoodPlus to help support our work Need advice? Send Danny a question here. Email: mood@slate.com Production by Phil Surkis Learn more about your ad choices. Visit megaphone.fm/adchoices

Danny Lavery welcomes Kat Kinsman, the executive features editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, and founder of Chefs With Issues, an ever-evolving project that addresses the mental health crisis in the hospitality industry. Lavery and Kinsman take on two letters. First, someone who believes their partner is wasting their time, studying for a career they are not qualified for. Another letter writer is wondering how to talk to her brother about his sexual assault of her when they were children.  Support for people recovering from sexual abuse RAINN (Rape, Abuse & Incest National Network) - https://www.rainn.org/ Survivors of Incest Anonymous - https://siawso.org/ Hidden Water - https://hiddenwatercircle.org/ If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Big Mood, Little Mood. Sign up now at Slate.com/MoodPlus to help support our work Need advice? Send Danny a question here. Email: mood@slate.com Production by Phil Surkis Learn more about your ad choices. Visit megaphone.fm/adchoices

"If you were happy every day of your life you wouldn't be a human being, you'd be a gameshow host." Join us as we revisit high school, teen angst and Heathers with the wonderful Kat Kinsman.You can find Kat on Twitter here. You can check out Kat's book here.You Are Good is a feelings podcast about movies.You can find us on Twitter, Instagram and Patreon.The Music of You Are Good, Vol. 1 is here. T-shirts are here.We made a playlist inspired by this episode!You can find producer and music director Carolyn Kendrick's music here. She's also on Twitter.Miranda Zickler edited this episode!Fresh Lesh produces the beats for our episodes.Liz Climo designed our logo!

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Small Bites on Wildfire Radio returns this Sunday, April 10th at 635pm EST with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 35 Best Hospitality Shows on the planet for 2020, 2021, and 2022 as well as being named #18 Top Philadelphia Lifestyle Influencer in 2021 and 2022. We are thrilled to welcome “America's Favorite TV Chef”, QVC mainstay, Pennsylvania native and best-selling author Eric Theiss to talk about the launch of his new book, Lovin' Your Air Fryer: 110 Fast & Easy Recipes for Mornin' to Late Night Munchin' from Post Hill Press. Seen regularly as the Copper Chef Eric's love for cooking, teaching and "culinary inventing" is as approachable as his energetic personality. His straightforward, no-nonsense approach to cooking has helped millions of people be successful in the kitchen with fresh ideas on food that range from everyday meals to comfort-food creations and special occasion masterpieces. With nearly 1,000,000 cookbooks sold, Eric is excited to launch Lovin' Your Air Fryer, a new series of books that will surpass readers and get them asking, "You can make THAT in an air fryer?" Then we'll chat with Jon Henderson the Executive Producer of Good Time Tricycle Productions. He will discuss an inaugural event that Bourre_ac Bourré is kicking off to celebrate the warm weather by hosting the Chili Knockout & Spicy Food Fest at The Orange Loop outdoor arena OLA on S. New York Avenue on Saturday, May 21 between 11 a.m. and 6 p.m. The event is presented by Good Time Tricycle-famous for its The Downbeach Seafood Festival and The Atlantic City Beer and Music Festivals. This newest Fest is dedicated to exploring all things flavorful, hot, and spicy. The interactive chili cook off will feature 20 plus regional restaurants competing for the best chili recipe at the Jersey shore awarded by festival attendees. Restaurants will also offer a variety of five-alarm dishes, a Hot Sauce and Artists' Village, a pepper eating contest, signature cocktails, local brews to wash it all down, and much more including live music, professional fire breathers and local artists. There will be a $5,000 Winner-Take-All Cash Prize available to the restaurant with the most votes. First prize takes home $2,500, while the additional $2,500 will be donated to the charity of the winner's choice. Sounds like a great time to Do Atlantic City. Last but not least we'll be joined by 2022 Philly Chef Conference hosted by Drexel University - Food and Hospitality Management #Chef participant Suzanne Barr, Chef and author of ‘My Ackee Tree: A Chef's Memoir of Finding Home in the Kitchen' from Penguin Random House Canada. Suzanne Barr is one of Canada's most respected chefs with a flair for fresh comfort food and a passion for local community, food security, and advocacy for BIPOC and LGBTQ2+ communities. She was the owner of the popular restaurant Saturday Dinette, head chef of True True Diner, and is the founder of the Dinettes Program, which trains young, marginalized women in the kitchen. My Ackee Tree tells the story of a woman who is always on the move, always seeking; who battles the stereotypes of being a Black female cook to become a culinary star in an industry beset by dated practices and landlords with too much power. From the ackee tree in front of her childhood home, through New York City, Atlanta, Hawaii, the Hamptons, and France, Suzanne takes us on her unpredictable journey, and at every turn, she finds light and comfort in the kitchen. At the 2022 Philly Chef Conference she is joined by other industry professionals such as Brett Anderson, Erik Bruner-Yang, Louisa Chu, Daniel Giusti, Jeff Gordinier, Rachel Gurjar, Jenn Harris, Joseph Hernandez, Shanika Y. Hillocks, Aaron Hutcherson, Eric Kim, Simon Kim, Kat Kinsman, Omar Mamoon, Helen Rosner, Kevin Sintumuang, Audarshia Townsend, Stephanie Willis, and many others. The conference is an annual event designed to convene the regional food community and to showcase the latest food and beverage ideas and techniques through educational lectures, panel discussions and demonstrations. It brings together the best chefs, food producers and personalities and links established food and hospitality professionals with aspiring students and young industry professionals at Drexel University. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie “The Joke Man” Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

The restaurant and hospitality industries are high-paced and high-stress—and have some of the highest rates of mental illness in any field.Jenn talks to Food & Wine Magazine's Kat Kinsman, MIDA Boston's Douglass Williams, and McLean Hospital's Ipsit Vahia, MD. Together they discuss mental health in the restaurant and hospitality industries, cover ways to recognize crisis in yourself and others, and share methods to have constructive—and productive—conversations about mental health.Kat Kinsman is senior editor at Food & Wine Magazine, author of “Hi, Anxiety: Life With a Bad Case of Nerves,” host of Food & Wine's Communal Table podcast, and founder of Chefs With Issues. She is a frequent public speaker on the topics of food and mental health, won a 2020 IACP Award for Personal Essay/Memoir, and has had work included in the 2020 and 2016 editions of The Best American Food Writing.Douglass Williams earned a degree from The Academy of Culinary Arts at Atlantic Cape Community College. In his culinary explorations, he has traveled through Southeast Asia, working at an entirely sustainable resort in Chumphon as well as Sardinia. Following working in Michelin-starred restaurants in New York and Paris, he opened MIDA, an Italian influenced neighborhood restaurant, in Boston's South End.Ipsit Vahia, MD, is a geriatric psychiatrist, clinician, and researcher. He is the associate chief of the Division of Geriatric Psychiatry and director of Digital Psychiatry Translation at McLean Hospital. He is also director of the Technology and Aging Laboratory. Dr. Vahia serves on the American Psychiatric Association (APA) Council on Geriatric Psychiatry and the Geriatric Psychiatry Committee of the American Board of Psychiatry and Neurology.RELEVANT CONTENT:– More about the episode: mclean.link/nfv– Read the episode transcript: mclean.link/4bc- - -The McLean Hospital podcast Mindful Things is intended to provide general information and to help listeners learn about mental health, educational opportunities, and research initiatives. This podcast is not an attempt to practice medicine or to provide specific medical advice.© 2022 McLean Hospital. All Rights Reserved.

I talk about cold soup like Borscht, pesto, sun-dried tomatoes and more. Kat Kinsman on sundried tomatoes. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/nichelle7/message

In this episode, I go solo and share some of the life lessons I've learned from the garden. #1 It's not too late!I've always felt late to everything, including gardening. It's not too late this year or in your life to start gardening! Listen to learn more. #2. Perfect is as impossible in the garden as in life. By nature, plants are not perfect and neither are we. But plants want to grow and so do we. We need to embrace the imperfection of the garden and help nature do its thing. Here is a wonderful piece by Kat Kinsman that I mentioned. https://www.foodandwine.com/how/dont-be-weird-about-gardening #3 Embrace the processPeople like to say progress, not perfection. How about process, not perfection. I'm so grateful that my garden is not my main source of food, and because of that, the stakes are lower. I get so much joy in the process of gardening that the harvest is just a bonus!Episode post: plantoutloud.com/episodes/lessons-from-the-garden Sponsored by: Stewart & Claire Use the code PLANTOUTLOUD to receive 15% off at checkout

On our eleventh episode from the Clubhouse app, we listen in on a chat on Six Signs That Someone Is Struggling. In this episode we discuss these 6 Red Flags of Struggling People Inability to focus/forgetfulness/absentmindedness Withdrawal or avoiding interactions and social events Change in eating patterns Mood swings/irritability Talk about hopelessness or express exceeding pessimism Behaving unlike themselves - a major change in character or personality Moderators Chef Mimi Lan - @thetastecurator mimi@tastecurator.com Kat Kinsman - chefswithissues.com @katkinsman kat.kinsman@foodandwine.com Maria Campbell - @cookswhocare @chefmcampbell Katy Osuna - @krosuna Dr. Catrina - @cwprincess23 @WordlawCatrina Dr. Rani Bora - @dr.ranibora @drs.raniandsuraj MrzWhyteJckt - @mrznowhytejckt

On our tenth episode from the Clubhouse app, we listen in on a chat on Walk-In Dynamics. Restaurants' walk-in coolers have become the place for people to cry scream, or breakdown. Lets discuss how to turn these walk-in dynamics into ways to improve you and your team's mental health. From Christopher Walken and John Travolta memes; to taking five to cool off in there; to just needing some alone time, we have all experienced a multitude of human emotions in the walk-in. Let’s talk about them and understand how to be more mindful of their effects on us. Moderators Patrick Mulvaney - letstalk@igotyourbackorg.com igotyourbackorg.com Chef Mimi Lan - @thetastecurator Katie Horne - @coachkatiehorne chefkatiehorne.com Kat Kinsman - chefswithissues.com @katkinsman kat.kinsman@foodandwine.com John Hinman - @piecraftsman hinmanpie.com @chowcoorg Laura Green - @healthy.pour healthypour.com @laura.louise.green I Got Your Back Campaign (https://mulvaneysbl.com/community/) 20 Best Meditation Apps (https://www.healthline.com/health/mental-health/top-meditation-iphone-android-apps) Scream Therapy (https://trulyexperiences.com/blog/why-screaming-good-for-you/)

While we are busy recording new episodes of Homemade, check out this episode of Communal Table. Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week on the Communal Table podcast, Food & Wine’s senior editor Kat Kinsman talks with hospitality pros about how they manage their business, brain, and body for the long haul. Learn more about your ad choices. Visit megaphone.fm/adchoices

Restaurants all over the world have been forced to close their doors or shift to takeout-only service in the wake of COVID-19.  This week we learn how a range of food workers have adapted to the pandemic.  Jenny Goodman and Alex McCrery from Opening Soon discuss mental health in the food industry with Kat Kinsman, senior editor Food and Wine Magazine. Lisa Held from The Farm Report and chef Spike Gjerde speak about how farmers have responded COVID-19. Snacky Tunes’ Darin Bresnitz interviews Helen Rosner of The New Yorker about her efforts to support restaurants and how listeners can help.  We finish with a segment from a special episode of The Line where host Eli Sussman talks to chefs and restaurant owners from across the country, like Hannah Jacobs of Babydudes, about the difficult decisions that COVID-19 has forced them to make.  Meat and Three is powered by Simplecast.

We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs, and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, pivoting to delivery/takeout models as well as how people are approaching their local government and getting involved in charitable work as a means to operate and stay active in this unprecedented era. But we haven’t talked about how the industry is mentally and emotionally addressing the stresses of the crisis. From lost income, to dispersed teams, upended daily routines and, of course, the isolation, there is a stark contrast to the normal (or what we previously knew as normal) day in the life of a hospitality professional. Joining us today is Kat Kinsman, Senior Editor at Food & Wine, host of her own podcast, The Communal Table, and author of Hi, Anxiety.Opening Soon is powered by Simplecast.  

Louisville-based chef Edward Lee is the kind of person who sees a community in crisis and doesn't think twice—he steps in and figures out a way to keep people fed. When the government furloughed workers, he rallied the people around him to make meals for those who were suddenly without a paycheck. Through his charity, The LEE Initiative, he's set up mentorship and education programs for women and young people interested in the culinary arts. Now with the coronavirus pandemic shuttering restaurants across the country, with the help of Maker's Mark, Lee quickly pivoted to turn his restaurant 610 Magnolia—and restaurants across the country—into relief centers for laid-off hospitality workers. Running on very little sleep, Lee spoke with Food & Wine senior editor Kat Kinsman about what that looks like on the ground, and his hope for the future of restaurants. Save Local Restaurants Affected by COVID: https://www.saverestaurants.co/ The Lee Initiative: https://leeinitiative.org/ The F&W Pro Guide to Coronavirus: What Restaurants Should Know: https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter: https://www.foodandwine.com/newsletter-sign-up

In a star-studded episode of the podcast, Talia talks with Kat Kinsman, senior editor of Food & Wine; Helen Rosner, food correspondent for the New Yorker; and Pete Wells, restaurant critic for the New York Times, about chowder, and also chapter 15, "Chowder," where Queequeg and Ishmael eat some chowder. We discuss regional chowder differences, chowder memories, the weird cow that wears cod heads on its feet, how the Kennedys made chowder, Camille Paglia, cunnilingus, clamming and much, much more. Hark, sweet friends!Producer: Ilana WeinsteinTheme song by: Noam HassenfeldGay whale glory by: Herman Melville

It's nearly the first of the month and for most businesses (and people) the rent is due. But what happens if you're a restaurant owner who has had to scale back or shut down entirely due to coronavirus? Can you just not pay, or is there anything the government is working on to help? Food & Wine senior editor Kat Kinsman happens to be responsibly socially distancing alongside an expert on the matter: her husband Douglas Wagner, who is a 25-year veteran of the New York City real estate industry. As the subway rumbled under their Brooklyn apartment and one of their dogs kept offering damp toys, they discussed the best ways for communicating with landlords during this difficult time, what risks commercial and residential renters face, what rights they have, and what help might be coming along. Douglas Wagner https://www.linkedin.com/in/douglas-wagner-3466985b/ The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up

Angie Mar arrived back in New York City from a stint cooking in London, and found a restaurant landscape completely changed. After a painful period of self quarantine for the safety of the people around her, she put on her game face, went to her restaurant, and made some tough but necessary decisions to ensure a future for the business, and the financial stability of her team. The Beatrice Inn is known and lauded as a luxurious, over-the-top, and spendy place where the atmosphere is as much a draw as the food, but like any restaurant, it operates on razor-thin margins and faces an uncertain future. As the team prepped for service, Mar took a moment with Food & Wine senior editor Kat Kinsman to talk about adapting the restaurant's distinctive cuisine for delivery and take-out, the human cost of the pandemic on the hospitality workforce, and why it's important to acknowledge grief. The Beatrice Inn https://thebeatriceinn.com/take-out-menu/ The Beatrice Inn Employee Relief Fund https://www.gofundme.com/f/the-beatrice-inn-employee-relief-fund The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up

From her Chefs with Issues program to her personal consultations with countless people in the restaurant industry to her myriad writings and her own Communal Table podcast, Kat Kinsman is a leading voice for mental health among hospitality professionals. Kat and Andrew discuss coping mechanisms traditional and non- and how they might be employed at this challenging time, and manage to have an unlikely laugh or two along the way.Also, on the day we lost chef Floyd Cardoz, Plate magazine's Chandra Ram shares a few thoughts about this important chef.Our great thanks to S.Pellegrino for making these special reports possible.Please visit our support organization of the day, Kat Kinsman's Chefs with Issues.LINKSAndrew Talks to Chefs official websiteCommunal Table (Kat's Food + Wine podcast)Industry United Facebook groupA Balanced GlassCHOW (Colorado)Calm appPersonal Mise en PlaceInsight TimerHeadspaceCramer Care

When Steve Palmer and Mickey Bakst started Ben's Friends, they had no idea that it would be the force that it is today. What began as an industry-specific recovery meeting in Charleston, SC has since transformed into a national lifeline for chefs, servers, bartenders, and other hospitality workers trying to achieve and maintain sobriety in an industry that often celebrates and enables excess and masochism. Though the meetings until now have been held weekly and face-to-face in the cities that host chapters, they're now available via Zoom on a local level, and—for the first time—nationally. Palmer spoke with Food & Wine senior editor Kat Kinsman about the particular struggles that restaurant workers are facing in isolation, and why human connection is vital for sobriety and mental health. Ben's Friends https://www.bensfriendshope.com/ Say Grace https://aboutstevepalmer.com/book/ The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up

Ming Tsai is one of the best-known chefs in America, but that doesn't insulate him from the onslaught of challenges and unknowns that the restaurant industry is facing right now. Rather, he's had to take quick action to take care of his employees and community—especially the most vulnerable people—and knows he can't do it alone. Tsai spoke with Food & Wine senior editor Kat Kinsman over the phone to talk about the actions we all need to take, the importance of lobbying our elected officials, and how to keep our physical and emotional health in check. Restaurant Strong Fund https://www.thegreghillfoundation.org/restaurantstrong/ Ming Tsai https://www.ming.com/ Advice from My Therapist on Breaking Down and Staying Balanced During a Pandemic https://medium.com/@katkinsman/advice-from-my-therapist-on-breaking-down-and-staying-balanced-during-a-pandemic-a441f5cc47ee The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

Restaurant workers are usually the last people to ask for help because they're too busy serving others. On today's Communal Table podcast, as COVID-19 spreads across the country, Food & Wine senior editor Kat Kinsman shares resources and coping strategies for chefs, servers, bartenders, and other hospitality people who are fighting for their lives and the industry they love and rely on. Matt Jennings: It's Time to Demand Government Action to Save the Restaurant Industry https://www.foodandwine.com/fwpro/restaurant-industry-demand-government-action-coronavirus Now What: Business Ops Guide for Restaurants https://www.youtube.com/watch?v=HK76Z2Ufsqg&feature=youtu.be The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro Industry United https://www.facebook.com/groups/Industryunited/ Gig Workers Collective: Resources state-by-state https://www.gigworkerscollective.org/covid-19-resources Unemployment Benefits and Sites by State https://docs.google.com/spreadsheets/d/13jmBYxMx098TWPcbdMG5ll9GFGsN3DF-BLpJ7zeF_6Q/edit?usp=sharing Unemployment Office Locations https://credit.org/unemployment-office-locations/ Tenant Protection During the Novel Coronavirus Outbreak https://blog.augrented.com/renting-during-the-novel-coronavirus-outbreak/ Feeding America Find Your Local Food Bank https://www.feedingamerica.org/find-your-local-foodbank Bar Methods—The Plan https://www.barmethods.com/the-plan National Relief Funds One Fair Wage: Emergency fund for coronavirus affected tipped workers and service workers https://ofwemergencyfund.org/ RWCF COVID-19 Emergency Relief Fund https://secure.restaurantworkerscf.org/np/clients/restaurantworkerscf/donation.jsp United Way Community Response and Recovery Fund https://www.unitedway.org/recovery/covid19 Bartender Emergency Assistance Fund https://www.usbgfoundation.org/beap Children of Restaurant Employees https://coregives.org/ Another Round Another Rally https://anotherroundanotherrally.org/ Mental Health and Recovery Resources Ben's Friends https://www.bensfriendshope.com/ Chefs With Issues https://www.facebook.com/groups/chefswithissues/ In The Rooms https://www.intherooms.com/home/ Crisis Text Line: Text #741741 any time for quick and free crisis counseling. https://www.crisistextline.org/ Headspace Meditation App https://www.headspace.com/covid-19 Calm Meditation App https://www.calm.com/ Insight Timer App https://insighttimer.com/ How to Find and Contact Your Government Officials https://www.usa.gov/ USA.gov has a tool to look up your officials by zip code. https://www.usa.gov/elected-officials Resistbot is a free text, Facebook messenger, iMessage, Twitter, and Telegram service that helps you locate and contact your elected officials. https://resist.bot/

As COVID-19 spreads across the country, restaurant workers and owners are in uncharted waters trying to figure out how to take care of their employees, stay in business, and feed their community. Food & Wine senior editor Kat Kinsman spoke by phone from her home in Brooklyn with Salem, MA pastry chef and Industry United co-founder Kate Holowchik and Amanda Toups, co-owner of Toups' Meatery in New Orleans about how the industry is coming together in these trying times, and what they see for the road ahead. Note: Because the podcast had to be recorded in a less than ideal setup, over the phone, the sound quality may not be as crisp as usual. We're all doing our best. Industry United: https://www.facebook.com/groups/Industryunited/ Toups Meatery: https://toupsmeatery.com/ In The Rooms: https://www.intherooms.com/home/ Crisis Text Line: Text #741741 any time for quick and free crisis counseling. The F&W Pro Guide to Coronavirus: What Restaurants Should Know: https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

During times of crisis, restaurants are there for us. They're where we celebrate, gather, catch-up, connect, and nourish ourselves body, mind, and spirit. At this unprecedented and uncertain moment when people are told to socially isolate because of coronavirus, many of them are in danger of shutting down for good. Food & Wine senior editor Kat Kinsman spoke by phone from her home in Brooklyn with Houston chefs Chris Shepherd and Ryan Lachaine, NYC chef Amanda Cohen, and No Kid Hungry's National Director, Chef and Culinary Professional Relations Jenny Dirksen about how they're supporting their teams and communities during this time, and what the dining public can do to make sure the restaurants they love will still be around. Note: Because the podcast had to be recorded in a less than ideal setup, over the phone, the sound quality may not be as crisp as usual. Lachaine's audio was lost despite two recordings, but we did our best to paraphrase. We're all doing the best we can. Ryan Lachaine: https://www.rielhtx.com/ Chris Shepherd: https://www.underbellyhospitality.com/ / https://southernsmoke.org/ Jenny Dirksen: https://www.nokidhungry.org/ Amanda Cohen: https://www.dirtcandynyc.com/ Crisis Text Line: Text #741741 any time for quick and free crisis counseling. The F&W Pro Guide to Coronavirus: What Restaurants Should Know: https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

David Chang isn't sleeping much these days. It was never his strong suit, but with a new baby, an ever-expanding restaurant and market empire, and a media company to oversee, rest is even more elusive. That doesn't mean that he's abandoned all self care, though. If anything, he's more determined than ever to manage his own mental health and talk about it for the good of the industry, even if it's the last thing on earth he wants to do. The Momofuku Group and Majordomo Media founder sat down to talk to Food & Wine senior editor Kat Kinsman about managing his wellbeing—with a few lessons from Star Wars. Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week on the Communal Table podcast, Kinsman talks with hospitality pros about how they manage their businesses, brains, and bodies for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at pro@foodandwine.com or tweet to Kinsman @kittenwithawhip. https://www.foodandwine.com/chefs/communal-table-podcast-david-chang

Subscribe to Communal Table, from Food & Wine Pro, launching March 14, 2019. Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine’s senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul.

Today, Americans own twice the amount of stuff we did 50 years ago and bill more out-of-office hours than any other advanced economy. We online date, binge-watch, thumb through social media, and often wander around exhausted and unsure. Food journalist and Love Bites Radio host Jacqueline Raposo took note of this cultural struggle and intimately embraced a life stripped down in her recently-released book THE ME, WITHOUT: A YEAR EXPLORING HABIT, HEALING, AND HAPPINESS. Throughout the course of a year, she progressively shed her most constant habits, alternately removing social media, sugar and alcohol consumption, waste, unnecessary spending, and more in the effort to measure this abstinence against her physical health, social interactions, and sense of self-worth. The results are moving and surprising. To celebrate the book's release, Jacqueline was joined by celebrated chef Missy Robbins, Food & Wine senior editor and Chefs with Issues founder Kat Kinsman, and food writer and The Lonely Hour host Julia Bainbridge at Strand Books on February 4th for a panel discussion on what has become a constant buzz word in recent years: self-care. Led by Kat, they discussed how they define self-care in each of their lives outside the typical wellness industry, how they work to lead in their industries by example, how their work in food and media affect their physical and mental health, and what steps they're currently taking to maintaining their self-care and wellness. Thanks to Heritage Radio Network and the Strand Bookstore for recording this live event, and to Listen Bar and pastry chef Daniel Skurnick for providing book-themed food and beverage. Details and photos on the event can be found here. Love Bites is powered by Simplecast.

Our intern and Senior Editor at Food & Wine, Kat Kinsman is here!Topics: AJ Space Boy. Nando’s. Shout out to the Shetland Islands. All the Woolevers. Farming in Queens. Hot dog stand. Move the hole. Hot Ones. Chris Schonberger. Kat!Follow Kat on Instagram and Twitter.Follow CarbfacePod on Instagram and Twitter.Our PO Box:CarbfacePO Box 595New York NY 10185

On this week s show, we look back on the lives of some extraordinary people we lost in 2018. We begin by revisiting our 2011 conversation with the late, great Anthony Bourdain. We had the opportunity to speak with Anthony after he was hired as a scriptwriter for the HBO series, Treme. Seven years later, we were absolutely devastated when we heard of Anthony s suicide and remembered that long ago conversation. We also hear from Anthony s friend and associate, Kat Kinsman, author of Hi, Anxiety Life With A Bad Case Of Nerves. She joined us for a frank and honest conversation about anxiety and depression. Kat has created an online forum for the industry, Chefs With Issues, that today is both a website and an active closed group on Facebook. Since Anthony Bourdain s tragic death, Kat has been traveling the country, creating safe spaces for open, raw, and thoughtful conversations about the industry s mental health and substance abuse issues. Next, we remember the late French chef Rene Bajeux, who shared his culinary heritage with New Orleans for more than 20 years. Back in 2011 when Bastille Day rolled around, there was no better way to celebrate than to sit down with Rene for a taste of how he celebrates the holiday. On May 31, 2018, legendary restaurateur Ella Brennan passed away in her Garden District home surrounded by loving family. For over seven decades, the matriarch of the Brennan clan influenced and elevated American hospitality like no other. In the spring of 2015, Ella welcomed us into her home for a conversation about her life and thoughts on the restaurant industry. Finally, we couldn t end this year s tribute show without remembering some, sweet furry guests a herd of alpacas who made an appearance earlier this year on our Pet Show. No one was more horrified than the Louisiana Eats crew when we woke up on July 14 to learn about the escape of Valerio the jaguar and the subsequent deaths of the alpacas. We ll always remember the family of alpacas who made a guest appearance with us this year. Join us as we say goodbye to old friends and bid adieu to 2018 For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Good gravy! It's Thanksgiving again! Time to sit with the family and pass the turkey and stuffing. And the pie! Oh, the pie. Cousin Chad would like pie! Cousin Chad is wearing a MAGA hat and is trying to own the libs. NO PIE FOR CHAD. Come to SaysWhovia instead and sit at our table. Come. Have some gravy. Relax. And we have a special guest at the table today! It's Kat Kinsman, who has come to talk about food! And anxiety! And food! FOOD. Dan and Maureen have, of course, been paying attention to the news this week. Their predictions from last week did not come to pass, but still...Trump has written answers to Mueller's questions. Did he really write them himself do you think? Can he write at all? Also, Maureen tells Dan how to meet Santa. Get a plate, SaysWhovia! Have a nice, hot helping of 2018. SHOW NOTES: Follow Kat Kinsman on Twitter. She is a wonder. Kat is is the senior food and drinks editor at Extra Crispy, and has a great article about gravy. She is also the author of the book Hi, Anxiety: Life with a Bad Case of the Nerves Support Says Who and become a citizen of SaysWhovia by joining our Patreon today! You really can join for just a dollar. Or more if you want! Join us at PodX, May 31-June 2 in Nashville Tennessee, use this link to get your tix and we'll see you there! Listen to The Hitch, Dan's travel podcast. Vote for Maureen's book Truly Devious in the Goodreads Choice Awards. Your Intrepid Hosts: Maureen Johnson and Dan Sinker Our awesome theme is courtesy of Ted Leo We love Darth

Why do so many restaurant workers struggle with mental health issues and what can be done to help? Food and culture writer Kat Kinsman of Time’s Extra Crispy and NYC restaurateur Will Guidara (Eleven Madison Park, NoMad, Made Nice) talk to host Billy Shore about hospitality and mental health challenges in the food world. Kinsman launched the website Chefs with Issues in 2016 to help bring attention to this problem. “I always tell people, ‘either you have your line cook cry in front of you, or you cry at their funeral’,” she says. Guidara agrees. “Our industry struggles with embracing vulnerability… that’s what gets us,” he says. Kinsman’s book, Hi, Anxiety! Life with a bad case of nerves, tries to show the reality of what anxiety looks like. “It’s real, it’s pervasive, and has affected every area of my life,” she shares. Guidara talks about the conditions in restaurants that can bring out stress, anxiety and more serious mental health conditions. “Any time you combine… relentless intensity - not only in expectations but in the number of hours you’re working - with an environment where it’s not cool to look weak leads to this situation,” he says. “Our profession needs people doing the things you’re doing now more than ever before,” he tells Kinsman gratefully. Listen to this critically important conversation that explores mental health and what is being done to help the people who nourish us.

Breakfast: THE MOST IMPORTANT BOOK ABOUT THE BEST MEAL OF THE DAYBy The Editors of Extra Crispy Speaker 1: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors. Kat Kinsman: Hi. I'm Kat Kinsman. I'm the Senior Food and Drinks Editor at Extra Crispy, and we've got a new book, Breakfast: The Most Important Book About the Best Meal of the Day.Suzy Chase: This book was written by you and the other editors of Extra Crispy. Tell us about Extra Crispy.Kat Kinsman: Oh, wow. It's such an exciting ... This book, I'm so excited about it. It's actually a collection of material that we've run on Extra Crispy and some new things that we've written. Extra Crispy is your one-stop shopping for everything about breakfast: culture, news, essays, recipes. If it's breakfast, we're going to cover it. I know it sounds silly, so you have a site that's just about breakfast, but since we launched in June of 2016, we realized that, when you go narrow, you can go really, really deep, so we use breakfast as a Trojan horse to talk about a million different things.Suzy Chase: In 1875, speaking of deep, cookbook author Marion Harland praises eggs as elegant and frugal, so here's the age-old question: Why do we eat eggs for breakfast? I've never understood that.Kat Kinsman: Oh, my goodness. We actually have an essay. I don't know if it's in the book, but we have run an essay, I believe recently, about why that is. I mean think about it. They're so incredibly adaptable. They can store for a fairly long time. They are a fantastic and inexpensive source of nutrition, of protein. They keep you going for a while. Again, I think it got back to the adaptability of it, that there's so many different ways that you can eat them. They're really personal is what I've realized. It's something that, without a whole lot of effort, you can make for yourself in the morning, and you can make it exactly to your liking, or it's not too hard to guide somebody else to make them exactly the way you want them too. It's an easy way to give somebody pleasure, and sustenance, and a little bit of affirmation in the day, "I see you. I know how to make you happy. Here's eggs just the way you want them."Suzy Chase: I didn't know that, in the early 1900s, breakfast cereal was invented in response to indigestion blamed on meat and egg consumption. That sounds like B.S. to me, right? It sounds like a marketing thing.Kat Kinsman: Oh, absolutely was. The people at Battle Creek, the scientists there who came up with Raisin Bran, and flakes, and all that kind of stuff were doing it ... They were wellness freaks in a really early incarnation, and they were doing it to quash libido and-Suzy Chase: What? Really?Kat Kinsman: They were doing all sorts of ... Oh, it's just so nuts. It's in the early days of Kellogg's. They got some zealots in there to start to develop these foods that were supposed to be optimized for health but also sort of add moral fiber to your day. If you look at all the stuff that they were doing in Battle Creek and then at these sort of wellness resorts that they had, they were doing these things to control people's emotional impulses and set them on the path of the good and righteous. It was almost culty how all this stuff came about. I'm actually working on a piece right now about the moral intertwinings of the early days of flake cereal. It's really astounding stuff if you dig back just a little bit over a century. Suzy Chase: I feel like fried eggs are a bit out of fashion at the moment, but I love a good fried egg, especially a diner fried egg. Talk about some ways to upgrade the good old fried egg. Kat Kinsman: Oh, one very, very easy thing to do is use a ton of olive oil, get it just ripping hot, put the egg in there, and spoon the olive oil a little bit over the edges until they get good and lacy. It's a very ... Oh, I wish I could say the term. It's a Spanish term. Chef Katie Button really drove this home to me, and it's her favorite was to do it, but the way it translates is like lacy eggs. The center of it remains good and runny and beautiful, but if you can get the pan to the right temperature and use olive oil instead of butter, because butter can burn and it gets that sort of acrid taste to it, but olive oil can take a little bit more heat, and you get those brown, crispy, lacy edges and still have that runny yolk, and it's the simplest thing in the world to do. Another really, really easy thing to do is just put a little bit of Aleppo pepper over top of it, just a little bit, and have that olive oil with it, and that is a little bit of heat, a little pop of ... just a little pop of joy and sensory pleasure to start the day with. The texture of the lacy edges of the egg with a little bit of crunch of good salt, the Aleppo pepper, if you have that with some bread, that just hits every single sensory button, and it's a great way to start the day.Suzy Chase: There's an infamous op-ed in The New York Times that says, and I will quote, "Brunch is for jerks." What are your thoughts on brunch, especially brunch in New York City? Kat Kinsman: Here is my thing. I've always ascribed to the notion that, if it tastes good, it is good. I'm laissez-faire about these sorts of things. I realize the older I get the less prescriptive I am about things that bring people pleasure. I mean we are living in times of turmoil right now where I really believe, if you can bring any sort of simple pleasure into your life and it's not harmful to anyone else, why not? The great thing about brunch is the community aspect of it. I mean sure, you can go have brunch by yourself. That's absolutely fine. You can have it with one other person but, ideally, it's a vehicle for community. We ran this piece a few months ago by Nik Sharma who ... Oh, my gosh. I love this man. He has a book coming out. It's seriously one of the loveliest cookbooks I have ever seem. Everybody needs to buy Nik Sharma's book. He wrote a piece about why gay brunch is so important and especially in his early days ... so after coming out, and moving, and coming together in this safe space with friends where they could go through what happened that week and talk through their loves, and their heartbreaks, and everything in a safe, communal space before marriage was legalized. It was such a powerful, beautiful space. You talk now about the transition of now that marriage is legal and people are able to host brunch at home with their spouses and invite people over to their houses, but talking about the early importance of these sort of queer spaces to get together over brunch. I mean if mimosas and sort of crappy Eggs Benedict can be a vehicle for that sort of thing, I am all for it.Suzy Chase: There's a whole section devoted to the Dutch Baby. What is that?Kat Kinsman: Well, because it makes you look like a freaking genius. I hadn't really made them, and Dawn Perry, who has a few ... She's a goddess on Earth, and she's at Real Simple. Before she had really started up in this position at Real Simple, she was writing a bunch for us, and she ... I trust everything this woman does. Everyone needs to watch her show. She really drove home the fact that they're incredibly versatile. I think this thing was called A Dutch baby is the Little Black Dress at Your Party or something like that but, really, it's this thing where you just bring together a few ingredients. You put them in a cast iron pan. It puffs up. It's such an ooh-la-la kind of moment. You can make it sweet. You can make it savory. You can adapt it to whatever your particular taste is. You can make them all a la minute at a party and have that great razzle-dazzle moment where it's brunch and, "Oh, no big deal. I just made this great big, explosive popover thing," and everyone you brought there sees your moment of ooh and ah and gets to watch it move and deflate, and it can be dressed however you want. It's a glorious bit of theater that is really easy to pull off.Suzy Chase: I went down the rabbit hole researching this recipe and, in 1966, Craig Claiborne was at Dave Eyre's home in Hawaii. Eyres was the editor of Honolulu Magazine at the time. David made a Dutch baby for Craig, and Claiborne came back, wrote about it in The New York Times, and it's such a beautiful thing. I know for a fact that Martha Stewart loves the lemon butter Dutch baby recipe that you have on page 47.Kat Kinsman: Oh, my gosh, what a classic that is. Those particular flavors are ... they just work so beautifully, and it makes it feel like you're eating pie for breakfast, which I wholeheartedly endorse, by the way. Pie for breakfast is a beautiful, beautiful thing. Dutch babies, I feel like they're ... they have such a funny history. There is a town I'm totally blanking on on the West Coast, I feel like it's in California. It was like a Gold Rush thing. I should know about this because I wrote about it for the site recently, but can we talk for a second about Craig Claiborne and what an amazing taste maker he was?Suzy Chase: Yes.Kat Kinsman: Oh, my gosh. I think I'm probably one of the few sort of people who, right now, have read the memoir, the warts and all, of his memoir. People have forgotten about Craig, and it breaks my heart. He was such as taste maker. I remember him ... I don't remember when he did it, but the importance of him writing about the shrimp and grits at Crook's Corner with Bill Neal, this dish that ... it has some sort of murky origins and stuff, but he saw the beauty in this, wrote about it in the Times and, all of a sudden, people started really paying attention to this corner of North Carolina. I've made his mother's spaghetti dish on more than one occasion. I've made his shrimp and grits. What a legacy. He really did the legwork to go around the country, see the things that people were doing regionally, and then ... Nobody should need justification or the imprimatur of a giant publication but, at the time, he used it as such an incredible platform to really sing the praises of these regional dishes and make them national favorites. Sorry, I love Craig Claiborne.Suzy Chase: Well, he's one of those guys people say, "If you could have a dinner party and invite anyone living or dead, who would you invite?" He's one of those guys you want at your dinner table.Kat Kinsman: Oh, my God, him and Clementine Paddleford. There would be no doubt that you-Suzy Chase: Who's that?Kat Kinsman: Oh, God, she was spectacular. Suzy Chase: That's a great name.Kat Kinsman: Isn't it? She was incredible. There was a bio of her that came out a few years back, and she was an incredible woman who ... She was at one of the rival papers in New York. She flew her own plane, so she was a pilot and would fly her little plane around the country to sort of go in and see how people really were cooking in all of these regions like, really, the kind of cooking that would be in church cookbooks that was not highfalutin restaurant food because there really wasn't a whole lot of highfalutin restaurant food, but really talking about home cooking in regions all over the country. She would get in her little plane and fly there and come back and write in her paper. She was an established newspaper editor, and then Craig Claiborne came in, few years younger than her, and he was young, he was cute, and he sort of ate her lunch, so people really don't know as much about her legacy, but oh, gosh, I wish I could remember the name. I'm so blanking this morning on the names of all the books, but look up the book about her. It's really, really just a fantastic thing.Suzy Chase: Food that's weird to people you've never heard of isn't weird to those who grow up eating it, so I guess Livermush would fall into that category. I didn't grow up eating it.Kat Kinsman: Oh, my God.Suzy Chase: I have no idea what it is. Kat Kinsman: I think it could use some rebranding just from the name because, if people actually had it, it would ... oh, it would blow their minds. That piece by Sheri Castle that is in the book ... First of all, Sheri is a tremendous advocate for North Carolina food. She's an extraordinary writer, and she really sings the praises of mountain food and North Carolina food and really sings to the dignity of these foods that ... A lot of these foods come from deprivation, so Livermush is liver and mixed in with grains, and it's essentially made into a loaf and fried, and you slice it, and it gets golden brown on the outside. It's a little bit sort of mushy, spongy on the inside. It's basically like a meatloaf, and it is the most glorious thing. There are a few towns throughout North Carolina that throw festivals in honor of it. There's brand called Neese's that is one of the premier brands of it, and they have Livermush. They also have liver pudding, which is very like it with a slightly different spice blend to it, and they're just really preserving this heritage. There are a few different brands that make it. My husband's from North Carolina, so every time I go down there I try to seek out all the different regional brands and variations of it. Like what you said, the food that people didn't grow up eating might seem weird to them, but that's part of our core mission at Extra Crispy, is to really give the dignity to these foods that they deserve, because it really bothers me when people yuck other people's yum, just because they're unfamiliar with it. Food is so inextricably tied to identity, that to slam somebody else's food just because it seems weird or unfamiliar is unfortunately, since time immemorial, been a way to other people. It's done to first generation or immigrant kids, who bring their lunch to school and it smells different than what the other kids are eating. It's something that is often used as a tool to alienate people who might not be from the dominant culture, when in fact it should be a tool to bring people together. Here is this little part of my culture, my heritage. Here's a way to understand a little bit more about me. It's an act of generosity to share your food and it's something that we really, really try to emphasize on Extra Crispy, that we approach all foods with an open mind and an open heart. And ideally let somebody from that culture tell the story of it and why it's so important, and hopefully open up some new doors to it.Suzy Chase: Eleven fancy butters were sourced, to find the best one which is Bordier. Is it Bordi-a or bordi-er?Kat Kinsman: That is a really good question. Suzy Chase: Let's just go with Bordi-a. Kat Kinsman: Yes. I believe that is how someone who actually knew how to pronounce it -Suzy Chase: Yes. (laughs)Kat Kinsman: ... did pronounce it, but we've been all over the place on that. I got to take part in this tasting. Suzy Chase: I saw on a Mind of a Chef episode, where Chef Ludo goes to the factory. Have you seen that? Where they slap the butter with the paddles and they stamp it, and they put salt on it. Kat Kinsman: I've seen it. Suzy Chase: It's glorious. Kat Kinsman: We brought in my friend John Winterman who is the managing partner at Batard, but he is also a butter freak. I believe we gave him the name Maitre D'Beurre to guide us through this. The whole Extra Crispy team, we are butter aficionados, freaks, obsessives, whatever you want to call it. We sourced all these butters. It was mostly my fantastic colleagues, Margaret Eby and Rebecca Firkser. I think at some point, Margaret is just going to go off on a butter sabbatical. This is her dream to go somewhere and really learn how to make butter. She and Rebecca went out and sourced all of these different high-end butters. They had already done this with grocery store butters. And in that one, Kerrygold came out top as it should. It's a fantastic butter. But I think we grabbed the corporate card to expense butter. They tried it on bread. I have a gut condition and I can't really eat bread. I'm trying to remember what I had it on. It was radishes. I had mine on radish slices. Suzy Chase: Oh, that's so smart. Kat Kinsman: Yeah, it was a really great way to get to do it. Also I didn't fill up on bread. I was mad not be able to have it with the bread, but we work with what we are given. We just tasted them through. Came up with the top few and then put them all head to head. The Bordier was incredible. I have to say, there was a slight followup later because Bordier does variations. With those, we were just doing salted butters, I believe. Otherwise, you can really extra fall down the rabbit hole. Bordier does one with this flint pepper in it. They do a few different variations -Suzy Chase: Oh, no. Kat Kinsman: Well Margaret found the raspberry one -Suzy Chase: No.Kat Kinsman: They only make a little bit. It is one of the best things I've ever had in my life. So it is butter. It is raspberries. It's raspberry juice. We all tried it and we all just stared at each other. Suzy Chase: (laughs)Kat Kinsman: We could not speak. So Ryan Grim who is the editor of the site who is just a delightful human being. If you've ever seen the Instant Pot videos that I do, he is Mr. Grim -Suzy Chase: Yes. Kat Kinsman: -- in the videos. He's our boss. But he was just, you know, the 1,000 yard stare, like just eating this. It was the purest raspberries, the most beautiful butter. If you buy it where we bought it, we bought a quarter pound of it, it would be $72 a pound. But we sort of rationalized this because we got a quarter pound and said if you go into a party, you could bring a bottle of wine. That's great. It gets push on the shelf with the other wines. If you roll in with this butter and a baguette, you are the star of the party.Suzy Chase: Oh, my gosh. Where do you get this butter, do you know? Can you get it in New York City? Kat Kinsman: We got it ... Yes, you can. We got it at Le District, which conveniently is right below our office in Brookfield Place.Suzy Chase: Look at that! (laughs) Okay, I'm going down there today. Kat Kinsman: Yes. Actually if you want me to do it when I get into the office, I will look and see if they have it so you don't waste a trip. Suzy Chase: Okay. (laughs) Thank you. How did you get the inspiration to turn a king cake into french toast? Kat Kinsman: So Margaret Eby, who is our senior culture editor. She and I both are New Orleans obsessives. So she grew up in Mississippi and would go to New Orleans all the time. I've been going since ... Oh golly. So I used to work for CNN and I had the pleasure of my intro into New Orleans was we would have these secret suppers. I got to throw one at James Carville and Mary Matalin's house. They are such tremendous ambassadors for the city. They are food obsessives and they let us throw this party at our house. Sorry, at their house. I wish it was my house. So I had sort of a crash course in getting to go to New Orleans. My husband was supposed to meet me and our dog got sick and he couldn't come. So I was okay, well that means we'll have to go back and you'll have to come with me. He fell in love with it too, so we go three, four times a year because we love it so much. Margaret goes as often as she can. She actually rides in a Mardi Gras crew. So a great act of love from both of us is to bring back king cake when we go. We were just thinking king cake is ... There's a lot of really bad king cake out there. The intention is great, but if we're being honest, a lot of it kind of sucks and it gets stale really, really quickly. So we were thinking, it would also feel like a sin to throw away king cake. So we decided to do it two different ways. We made french toast out of king cake. Then king cake out of french toast. To me, it's exemplified what we do at Extra Crispy where we really do try to tell stories about particular tradition and cultures. Also we have a chance to get really weird. We sort of joke, the extra in Extra Crispy is that we have permission to take things to strange degrees and just have a whole lot of fun and find joy in this. I mean breakfast is a meal that it can be formal. It can just be for sustenance, but think about those weekend breakfasts when you just get to play and goof and eventually feed people. It's a really, really fun thing. We take people seriously and we take people's culture seriously and their identities and stuff. We don't always necessarily take ourselves too seriously.Suzy Chase: Speaking of extra, Chapter 6 Franken-foods and mashups. Kat Kinsman: (laughs)Suzy Chase: Velveeta chex mix nacho dirt bag casserole. Say that fast five times. That's hard to say. Kat Kinsman: (laughs) Suzy Chase: Is always a good thing, right? Kat Kinsman: So Margaret and I ... I want to explain dirt bag a little bit if that's okay. (laughs)Suzy Chase: Sure. Kat Kinsman: So this all came about because I had never ... I had my notion of sort of the term dirt bag. Margaret and I were texting while she was at a lake house with a bunch of her friends. She was leading what she called her best dirt bag life. I was like unpack that for please. She said, you know, it is the self when you are around people who you deeply trust and love that you don't have to put in any sort of guard or errs. You can be wearing whatever you want. You're comfortable. Ideally you're in a lake house or just somewhere where nobody's faultin. Everybody is just their most chill out, lazy, maybe a teeny bit tipsy, kind of self. And you're really happy and free. She texted me saying here's what we have in the house. We have oh golly, like some leftover bottoms of the bags of various chips. We have some eggs. We have some beer. We have some bread. She asked me okay, what can I make from this? I was like girl, you've got a casserole there. You have everything you need to make ... I am a big fan of a casserole. You can put absolutely anything together so long as you have some sort of bread-like substance, a liquid, ideally an egg, though you don't necessarily have to have an egg to bind it. You put it in a dish. You stick it in the oven, then put it under the broiler to get the top crunchy. Out of this came ... And I was like especially if you can pour beer into there as the liquid, you win. And Velveeta is its own magical substance. If you don't try to think of it as cheese, you're better off. You can use real cheese if you want to, but Velveeta, I think really gets the zeitgeist there. You can make it with absolutely anything so long as you follow the formula. It's cheesy and delicious and it's even better the next day. Suzy Chase: In addition to being the senior food and drinks editor at Extra Crispy, you also write and talk about tough, real life stuff; anxiety and depression. You wrote a book called, "Hi Anxiety, Life with a Bad Case of Nerves." You started the conversation in the restaurant community about depression, anxiety addiction and eating disorders on chefs with issues. Talk a little bit about that. Kat Kinsman: Yes, so I have been pretty open for a long time about my own struggles with anxiety and depression. Then recently a diagnosis of ADHD, which was contributing to the anxiety as I found out. It's something that I have dealt with as long as I can remember. My friends knew about a certain amount of it and definitely my family did. I've never been ashamed about talking about it, but it wasn't necessarily something I led with. When I was at CNN, I was the food editor there and I also wrote for CNN Living. And I wrote an essay about my experience with depression throughout my life and then later I wrote about anxiety. It opened up a conversation there at work and then we were able to ... Both of them went viral and they were really kind and generous and thoughtful enough to let me really explore that further there with some conversations and community stuff that we did. What happened was that I also was the food editor, so I would be interviewing a chef there or at my next job when we would be doing some video or whatever it happened to be and I'd be recording it. There would be a moment where we would stop and turn off the recorder to change batteries or change tapes. A couple of times it happened that the chef would be like hey, actually can I talk to you about something? Then they would tell me about their own particular struggles with depression or anxiety or addiction or whatever it happened to be. Or someone who they worked with in their kitchen. That happened once and I felt like okay, this is somebody who just needed to get it off their chest. I'm so grateful that they were willing to trust me with it. Then it happened again. Then it started to happen more than half the time. I started to think there's really something going on here. So after a few months of this, I threw up a website on January 1st, 2016 and I put up a poll asking people are you dealing with any of these issues? If so, do you feel open talking about it? Do you get treatment? All this stuff. I figured I'd maybe get a few dozen responses. I've gotten well over 2,000 responses at this point. I started getting letters and calls, emails, Facebook messages, Twitter messages from people saying, "Oh, my god. I thought I was the only one." I realized it was really a huge crisis. The month after I started this site, three different chef owners took their own lives that I knew about. It's constant. I cannot stress this enough. Chefs and hospitality workers and bartenders die all the time and people don't talk about it. Whether it is by suicide or whether it is by as they call it, "slow suicide" of rough choices or addiction or whatever it happens to be. That was three in one month. One that was very, very high profile and two that were less so, but people happened to tell me. I did the math on this and realized just the toll this takes on the industry. So I started this website. I got the opportunity to speak about it at a few conferences. I realized this was way, way, way bigger than me. I couldn't field all of this stuff by myself. It takes a toll. I'm happy to do it and it adds so much to me, but it's a lot. So I started a Facebook group last summer while I was recovering from surgery where people could just come any hour of the day or night, and have open conversations about what they were dealing with. And three months ago, there were 828 people in it. Now, as of last night, there were 2300 people in it-Suzy Chase: Oh my God.Kat Kinsman: The thing that happened was Anthony Bourdain killed himself, and yeah, which so many people are still reeling from ... The thing that's been going on also over the course of this last year, two and a half years that I've been doing this is, I've gotten a community of people who are starting this conversation in their own community. There are groups all over the country operating independently where they're gathering together people in the industry in their particular towns to talk about it, to offer the solidarity. Denver is incredible for that. There was a thing...Recently changed the name from Mile-High Hospitality Hazards...Not sure what the new name of it is, but they're doing great work to get people together. There's Ben's Friends throughout the south. That is specifically for people in recovery in the hospitality industry, and people are really getting together and taking care of one another in a way that they haven't before. And for the first time in awhile, I have hope that people don't feel like they're alone, they don't feel like it's taboo, they don't feel like they are weak for dealing with these things. I'm gutted, still, as so many of us are by the loss of Tony and if there's anything halfway okay that came out of this, it is that people are talking and hopefully more lives aren't going to be lost, even though I know that they have been since him. But hopefully the trend will change.Suzy Chase: I just got back from our beach house. All I brought were Anthony Bourdain books-Kat Kinsman: Yes.Suzy Chase: And I was just trying to find an answer. Is there an answer in this sentence? What happened? Because everything he ever said was, "That was my old life." He got beyond it and had a child and lived for her, it seemed like. And it's just like, "Wow." If he can fall to pieces, we all can.Kat Kinsman: Yeah. No one's immune to this. And this is why it's really important to me to never say "cure" about mental health issues. We'll never know exactly why, with him, and we have all wracked our brains and our hearts in thinking, "Is there something I could've said, done?" Any of these things that you didn't know, looking back at the last DM that he sent me, and is there something I should've said? But no, that's the thing, is like, it can come and get you at unsuspecting times. I don't say cure. I only ever say manage, and I'm pretty open about the fact that even for me, I've been dealing with this for a long time. I'm incredibly lucky. I am a straight, white, cisgendered married woman with health insurance and employment. I have every single advantage that a person could have, except for the only way there could be sort of more privilege present is if I were a man. Yeah, but that doesn't make me immune to this. It just means that I have more resources to deal with this. I have an incredibly supportive and fantastic spouse. I have friends and a community for whom I am so grateful. My Extra Crispy colleagues are so fundamental to my heart. It sounds maybe silly to some people to say this about a work situation, but it's so an emotionally great place to work, because we all have genuine affection and respect and care for one another. And I realize that is a tremendous thing, but at the same time, this summer, I had a very, very dark month where I went down...I have a panic disorder, as well, and I had...It was especially post-Tony. I ended up going around the country speaking with groups of chefs. I do a lot of closed-door meetings with chefs where I just get people together and talk about it, talk about what they're feeling about getting resources. The day it happened, we all found out about it the week before. I had been at the Atlanta Food and Wine Festival, where Kim Severson and I got people together and talked about things. I was talking in Charleston over the next couple of days. I was already scheduled for that. I went to the Aspen Food and Wine Festival the next weekend and talked to the other chefs there. I was on the road. I was ragged. I was revisiting my own trauma. I was sad about the loss of my friend and worried about other friends of his. And I was just in a susceptible place, and I got really, really dark. And I had a panic attack that lasted for an entire month. And I am someone who has all the therapy, has all of the resources, has all of this stuff, and it still happened, which is why you'll see me on Twitter having check-ins with people. It's incredibly important to check in on people who seem like they're doing okay, people who don't seem like they're doing okay, to ask you friends how they're doing and let them know it's okay if they don't say, like, "Oh, I'm fine." They can give you the real answer. I can't say this enough. It's so important to check in. I also-Suzy Chase: Especially in this age of social media, where everyone's Kim Kardashian. Everything's amazing. And it might not be.Kat Kinsman: Yeah. So I also got trained as a crisis counselor with Crisis Text Line, which everyone needs to have this number in their phone to share it with everybody. Text 741741 in the states. You can contact them by direct messenger on Facebook, and there is somebody there 24/7 to talk you, as they call it, from a hot moment to a cool call. And it's an incredible thing, so I trained as a counselor there, so I learned how to really deescalate situations. And a very important thing I learned there was the importance of asking people point-blank if they're thinking about killing themselves. And that is a harsh thing to have to say. I know people think that if you bring up suicide that it makes people more likely or puts the notion in their head. What they told us is that it's actually the opposite, because it bring it out into the open, it makes it not just this taboo thing. It actually shocks some people into reality, like, "Oh my God, yeah, actually now that you say the word"-Suzy Chase: And verbalizing it.Kat Kinsman: Yeah. And it's an awkward conversation to have, to ask somebody, but several times recently, I have asked friends that, and sometimes you get a very, very scary answer. But the thing I always say to chefs is yes, it's awkward if your line cook cries in front of you. That's a hell of a lot better than crying at their funeral. And I'm sorry to make it so stark, but those actually are the stakes of it, too. So during this really rotten time that I was having that was sort of spurred by being away from my support systems, being tired, revisiting trauma, a couple of stressful situations. My sleep was bad, my therapist was out of the country for three weeks and stuff. And I was lucky enough to have people around me who I could say, "I'm not okay" to, and I ended up, my therapist came back in town, I went and saw my physician who put me on an ADHD medication that, honestly, within 45 minutes, my brain felt calmer than it had in a month or longer, and it was an amazing thing. I was lucky to be able to ask for help and to have people around me saying like, "Hey, what are you doing for yourself?" But I'm somebody who talks about this pretty openly, and I think of myself as a solid, stable person who has...I've been lucky enough to have some incredible career opportunities, and it can still happen to me. So we really, really, really have to keep checking in on our people, no matter what beautiful things they're putting on Instagram-Suzy Chase: Yeah.Kat Kinsman: Whatever they're saying, look for the messages between the lines, or even just send them a text saying, "Just thinking about you." It really matters to do that.Suzy Chase: For season 4 of Cookery By the Book podcast, I am kicking off a new segment called The Last Meal. On a lighter note.Kat Kinsman: Yeah.Suzy Chase: If you had to place an order for your last meal on earth, what would it be?Kat Kinsman: I'd honestly be happy going out with an egg and cheese or a bacon, egg and cheese on a roll from a deli. Cup of coffee. Maybe a glass of champagne. I mean, that egg and cheese sandwich...which I can't eat because my gut thing, but if I knew it was my last meal, it really wouldn't matter. I love that perfect...As my friend Eric Diesel calls it, the deli egg bomb. It satisfies all my texture needs. It never fails to put a smile on my face, so I think it would have to be that.Suzy Chase: Where can we find you on the web and social media?Kat Kinsman: Ah. On the web, well, ExtraCrispy.com. That is home base. On Twitter, I am @KittenWithAWhip. On Instagram, I'm @katkinsman, and if you go to Tarts.org, which is the domain that I've had since 1997, I think you can also get there from katkinsman.com...That has all the links to all of the social...And it links to buy this fantastic Extra Crispy book by the editors of Extra Crispy. I just want to give a shoutout to Ryan Grimm, Margaret Eby, Rebecca Firkser, and then Kate Welsh, she recently moved on from the team to a fantastic opportunity, but they all put their heart and soul and everything into this book. Our former designer, Lauren Kolm, did some of the illustrations. The team in Birmingham shot the heck out of this. It's incredibly beautiful. Hugh Atchison wrote an incredible foreword, so we'd be remiss not to mention all those fantastic people.Suzy Chase: That's like an awards show. I'm playing you off with the music. Thank you for all of your great work that's changing lives. And thanks so much for coming on Cookery By the Book podcast. Kat Kinsman: Absolutely my pleasure. Thanks for having me. Suzy Chase: Subscribe in Apple Podcasts, and while you're there, please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram @cookerybythebook. Twitter is @IAmSuzyChase. And download your kitchen mixtapes, music to cook by, on Spotify at Cookery By the Book. Thanks for listening.

The suicide of Anthony Bourdain in June sent shock waves through the world, but especially the industry he loved. Since then, the conversation about mental health in the hospitality community has come into sharp focus. On this week s show, we speak with individuals close to the issue who gathered in New Orleans in July as part of Tales of the Cocktail s new Beyond The Bar initiative. Intended to help the hospitality industry take care of its own, Beyond the Bar offered compelling seminars on wellness and recovery. We begin with bartender and former brand ambassador Tim Etherington Judge, who was inspired to create Healthy Hospo following a mental breakdown and subsequent recovery. The not for profit wellness platform is designed to help bring a new healthy atmosphere to the industry he loves. We ll also sit down with Kat Kinsman, author of Hi, Anxiety Life With A Bad Case Of Nerves, for a frank and honest conversation about anxiety and depression. Kat has created an online forum for the industry, Chefs With Issues, that today is both a website and an active closed group on Facebook. Since Anthony Bourdain s tragic death, Kat has been traveling the country, creating safe spaces for open, raw, and thoughtful conversations about the industry s mental health and substance abuse issues. Then, we ll hear from Charlotte Voisey of William Grant and Sons about Tales of the Cocktail s first ever non alcoholic party at the annual spirits convention. And Don Lee tells us about the Tales of the Cocktail Foundation s first ever grants program, which allocates funding to organizations that strive to better the global spirits community. We re taking a hard look at the industry we all love and the people who are in the trenches fighting for a better way on this week s Louisiana Eats. There is help, 24 hours a day, no matter where you are. Call 1 800 273 TALK. When talking isn t possible, text the Crisis Text Line at 741741 to reach out.

Kat Kinsman believes that "An Awkward Conversation Won t Kill You". In fact, often, it may actually save your life. Since the suicide of Kat s friend and associate, Anthony Bourdain, the conversation about mental health and substance abuse in the hospitality industry has come into sharp focus. After all, it s the hospitality industry that takes care of everyone else while no one is taking care of them. Often, with little access to health care, long hours and never ending lists of demands, Anxiety and depression are rampant. Some self medicate, some isolate as they enter what s become known as the "Empty Hour" that time after a shift, when the party often ill advisedly ramps up just as the scary feelings roll in. I first met Kat when she headed CNN.com s food centric site, Eatocracy, where her work garnered a James Beard nomination and where in 2014, she was first encouraged to write a blog about her own life long struggle with anxiety. That blog eventually became a very personal, very brave book Hi, Anxiety Life With a Bad Case of Nerves. Today, as senior food and drinks editor at Extra Crispy, Kat continues to report on the industry she loves while bravely tackling the mental health crisis that recently has come so sharply into focus. Kat s created an online forum for the industry, Chefs With Issues, that today, is both a web site and an active, closed group on Facebook. Since Anthony Bourdain s suicide, Kat has been travelling the country, creating safe spaces for open, raw and thoughtful conversations about the industry s mental health and substance abuse issues and how to find a better way forward. Kat was in New Orleans recently as part of the new Beyond The Bar initiative from Tales of the Cocktail, an entire new division dedicated to the health and wellness of the cocktail community. While she was in town, we had the chance to sit down together with for a frank and honest conversation about her recent work. There is help, 24 hours a day, no matter where you are.Call 1 800 273 TALK. When talking isn t possible, text the Crisis Text Line at 741741 to reach out. If you found this Louisiana Eats Quick Bites podcast helpful, stay tuned for an upcoming Louisiana Eats broadcast, where we will continue to explore the industry s issue with mental health and what the possible solutions could be. Subscribe to our podcast to be sure you won t miss it. Kat Kinsman believes that "An Awkward Conversation Won t Kill You". In fact, often, it may actually save your life. Since the suicide of Kat s friend and associate, Anthony Bourdain, the conversation about mental health and substance abuse in the hospitality industry has come into sharp focus. After all, it s the hospitality industry that takes care of everyone else while no one is taking care of them. Often, with little access to health care, long hours and never ending lists of demands, anxiety and depression are rampant. Some self medicate, some isolate as they enter what s become known as the "Empty Hour" that time after a shift, when the party often ill advisedly ramps up just as the scary feelings roll in. I first met Kat when she headed CNN.com s food centric site, Eatocracy, where her work garnered a James Beard nomination and where in 2014, she was first encouraged to write a blog about her own life long struggle with anxiety. That blog eventually became a very personal, very brave book Hi, Anxiety Life With a Bad Case of Nerves. Today, as senior food and drinks editor at Extra Crispy, Kat continues to report on the industry she loves while bravely tackling the mental health crisis that recently has come so sharply into focus. Kat s created an online forum for the industry, Chefs With Issues, that today, is both a web site and an active, closed group on Facebook. Since Anthony Bourdain s suicide, Kat has been travelling the country, creating safe spaces for open, raw and thoughtful conversations about the industry s mental health and substance abuse issues and how to find a better way forward. Kat was in New Orleans recently as part of the new Beyond The Bar initiative from Tales of the Cocktail, an entire new division dedicated to the health and wellness of the cocktail community. While she was in town, we had the chance to sit down together with for a frank and honest conversation about her recent work. There is help, 24 hours a day, no matter where you are. Call 1 800 273 TALK. When talking isn t possible, text the Crisis Text Line at 741741 to reach out. HYPERLINKS If you found this Louisiana Eats Quick Bites podcast helpful, stay tuned for an upcoming Louisiana Eats broadcast, where we will continue to explore the industry s issue with mental health and what the possible solutions could be. Subscribe to our podcast to be sure you won t miss it.

Catering is hard work. Chefs like Gabrielle Hamilton earned their stripes doing large corporate catering events and if you read her memoir, "Blood, Bones, and Butter," you know doing the job of caterer is no joke. There are long hours, unpredictable circumstances, and anxious customers hell-bent on having everything absolutely perfect. Ever watch Restaurant Wars on Top Chef? Well, a caterer builds a pop-up each time they do a job. Which can be multiple times a week in the busy season. How does the magic happen? Welcome to my FANTASTIC conversation with someone well aware of catering's triumphs and possible pitfalls. Meet Gay Beery of A Pimento Catering, a Charlottesville institution. "You build a restaurant for a night, and then you make it go away." Gay's life parallels Gabrielle's in many ways beyond food. Both women grew up in theatrical families with mothers who were dancers. Both fathers worked IN THE SAME CIRCUS! The story of how her parents met is one not to be missed. Gay credits her theatrical background with giving her the ability to perform Culinary Theater. A beautifully choreographed dance to make sure the food arrives hot and beautiful and perfect. No matter the location. Catering is theater and her employees are culinary actors and performers. At times it can be a circus. Many plates have to spin literally and figuratively in order for the magic to happen. And it's not just events! Gay also hosts once-a-month wine dinners at her beautiful space within The Glass Building. Phew! People sometimes complain about catering's cost. But imagine you take a group of folks to a restaurant. Now imagine that restaurant coming to you. Do the math. For an extra special event folks will remember, hiring a caterer beats plopping down a credit card at a restaurant hands-down. This is not, "Choose Beef, Chicken, Or Fish," catering. Gay and her team sit down with each customer, creating a unique menu from scratch based on the event itself, as well as their budget, wishes, and dietary needs. For those folks who can't tolerate gluten, Gail creates colorful, tasty dishes with vegetables, and REAL food folks can enjoy. No substitute flours or meats here people, because her beautiful vegetables and stunning crabcakes are something she's known for. "The jobs are like my babies." Birthdays, anniversaries, graduations, or the ever popular wedding, any reason you have to do a gathering, A Pimento can work with you. Catering has changed so much over the years. In the past customers were pretty hands off giving the caterer carte blanche to create whatever they wanted. Now customers are much more knowledgeable and opinionated about food, beverage, even fabrics. With price points, design choices, and multiple menus, hiring a caterer can be daunting. How does Gay make the process easy? And what about customers who walk in the door, Pinterest in hand, with no idea that what they envision is completely impossible within their budget? Pro tip: no ice cream cakes or croquembouche in an unairconditioned tent in July, please. THAT story made me do the ugly laugh. #sadbouche "My guiding practice has always been to always put myself in the seat of the client. What would make the client happy? That's what I want to do. What would make me happy? What would I expect? That's my guideline. If we can't meet that, then something's not right." Like a restaurant, catering does have busier seasons than others. Mid-March through June is crazy. July and August can be busy or not, but come September things ramp up again. Back in the day when Gay was first starting out she actually closed for a few weeks every summer because it was so slow. But the wedding industry changed that for good. Now she works year round. She moved here from DC almost 30 years ago, bringing with her catering experience she'd earned at a fancy grocery store. Initially, she couldn't even make a living in food. But that has certainly changed dramatically. What does she think of the changes? When you're the pre-eminent caterer in Charlottesville and the 2nd most popular wedding destination on the East coast, you've got more work than you can handle. How does Gay find balance? You don't want to say no, but you don't want to overwhelm staff either. Again, like a restaurant, Gay has to weigh staff needs and her own high standards in order to produce the most dramatic event possible. "Catering is the land of Shit Happens. And you have to embrace that from the beginning and be up for that, or it really isn't for you. Because we are building a kitchen in a tent...Anything can happen, and it usually does." What does A Pimento do when there are epic challenges? How does Gay make sure the performance still appears flawless if someone flubs their lines? How does behavioral psychology come into play? Any good Bridezilla stories? Where does she source her products? Does A Pimento have a signature dish? How does she navigate and work with the other folks doing the events like planners and florists? And what are Gay's tips for throwing a party on a weeknight for no good reason? Because we NEED that right now! What are her thoughts on the new Charlottesville Women in Food group? How can we help the young women just starting out? We spend a great deal of time brainstorming how business owners can share experiences. As Gay says, there are many of us, "...who suffer in silence." We enjoyed a nice rosé from Corsica during our conversation with some clementines and shortbread while the sunlight poured through her floor-to-ceiling glass windows. I could get used to this. Sure hope there's a second course sometime. Cheers! Stay edacious! SHOW NOTES – Links to resources talked about during the podcast: "Anything can happen and it usually does." - We couldn't remember how we knew this quote. Turns out we're showing our age! ;) The video that started it all. Watch what prompted Charlottesville Women in Food to get motivated to start their own Facebook group, which is quickly becoming a movement. Chefs With Issues. If you work in food and find yourself struggling, make your way here. Kat Kinsman is good people. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to the 3dacious newsletter! - The Top 3 listings for food writing, events, and food I forked delivered weekly to your inbox with minimal fuss in a nice and neat to-go package. Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

The first time my eyes beheld Kat Kinsman was on my TV screen. There was this woman chatting about food on CNN, and she seemed goth? I thought, how good do you have to be to a CNN food reporter? and a food reporter allowed to express your own style on a mainstream news outlet? Well, the answer is pretty damn good. Kat Kinsman is the former managing editor of CNN’s Eatocracy who now is the food and drinks editor for Time Inc’s all-breakfast site Extra Crispy. She has written a book called Hi, Anxiety: Life With a Bad Case of Nerves, and that website I just mentioned, chefswithissues.com, is her brainchild. She is a force. And she is fully herself as much as she can be, courageous enough to tell her story, and brave enough to live beyond it. She has been a constant behind-the-scenes cheerleader in my professional food media life, but this story she tells here is for you. How do you find your calling? How do you step into new roles, the thing you want to do, are passionate about, but don’t know what that even is? How did she get all these jobs, follow her path to here? Food is just the beginning of this conversation, but don’t think we’re all sappy all the time. Kat also has a wicked sharp sense of humor, and we can’t help but giggle a bit too.

Doug Quint of Big Gay Ice Cream joins us, and we've never been happier.Topics: AJ, Space Boy. Retail Nightmares. Finnish discounts. Cheese. Saxophones. Ham Salad. Generous with the Chicken. A lot of appetizers. Andrew Zimmern. Meat, meat, meat. Illinois. Velcro mittens. Phone throwing. Bryan Petroff. Big Gay Ice Cream Cookbook. Pints. Crying in the ice cream aisle. Tuna sandwiches. Astronauts. Lactaid. Kat Kinsman. Petting unicorns. Pie crust integrity. Thin coating of fat. Propofol. My time. Burritos. Michael Solomonov. Lamb fat. Regan Stephens. Traci Lords. Edie and The Eggs. David Harbour. Tape worms. Monkey. Laurie tries Hi-Chews for the first time. If you hear me sneeze.Follow Big Gay Ice Cream on Instagram and Twitter. Follow CarbfacePod on Instagram and TwitterSubscribe to the Retail Nightmares podcast. Didgeridoo: You can hear AJ, Space Boy on Episode 153 of Retail Nightmares (listen to the whole episode, but AJ comes in around the 51-minute mark).

We discuss the article "10 Breakfasts from a Century Ago that No One Eats Anymore" by Kat Kinsman: http://www.myrecipes.com/extracrispy/breakfast-foods-no-one-eats-anymore --- Support this podcast: https://anchor.fm/artistmaterialist/support

It's the season premiere of HRN Happy Hour! We ease into the new year by admitting that sometimes it’s really hard to be happy in the middle of winter. For many, January is a brutal mix of post-holiday exhaustion, New Year resolution pressure, terrible weather, and seasonal affective disorder. We welcome a guest who is always vocal about mental health and the perfect person to talk about self-care techniques during this often-difficult time of year: Kat Kinsman! Kat is the Senior Food and Drinks Editor at Time Inc.’s all-breakfast site Extra Crispy, the author of Hi, Anxiety: Life With a Bad Case of Nerves, a Certified Barbecue Judge, and a proud member of the Southern Foodways Alliance. She pulls up a chair and joins us for citrusy mocktails (it's Dry January after all), shares some of the latest news at Extra Crispy, and gives us her New Orleans food and drink playbook so we can look forward to warmer days ahead! HRN Happy Hour is powered by Simplecast

For the 100th episode of Life Stories, the podcast where I've been talking to memoir writers about their lives and the art of writing memoir, I wanted to do something special. So, in the spring of 2017, I sat down with Kat Kinsman, the author of Hi, Anxiety: Life with a Bad Case of Nerves, and Andrea Petersen, the author of On Edge: A Journey Through Anxiety, for a wide-ranging discussion about their personal experiences with anxiety disorder, about maintaining their mental health while dealing with the pressures of their careers in the media industry—like, what does and doesn't work for them, and why it might or might not work for someone else suffering from anxiety—and about the battle that was then raging to protect our government health care programs. (A battle that we'll undoubtedly have to fight again before too long.) Sometimes it's hard to believe that it's been nearly six years since I uploaded my first Life Stories interview, and I'm grateful for the opportunity to have talked to so many fascinating people about their experiences, and about how they've striven to communicate their experiences to others. There's several more interviews already in the pipeline, and while the schedule has been somewhat erratic at times, I'm hoping to establish a steady rhythm in 2018. I hope you'll continue to join me for those conversations!

This week we welcome Kat Kinsman for a special Thanksgiving edition. Kat is the Food and Drinks Editor at Time Inc.’s all-breakfast site Extra Crispy and the author of the book Hi, Anxiety: Life with a Bad Case of Nerves. Previously, she was an Editor Read More

Kat Kinsman is all about two things - food and mental health advocacy. And, it turns out, the food industry and mental health are very closely linked, not necessarily for good reasons. Kat is a writer, an author, an editor, and someone who is getting out to talk about her struggles with anxiety and encourage others to do the same, especially in the world of food. She is pushing through her own challenges and working as a strong mental health advocate. Kat also has some thoughts for healthcare entrepreneurs, health tech startups, and even clinicians on how they can get involved in helping people struggling with mental health and behavioral health issues.

Dan Saladino investigates current pressures on chefs and the darker side of the restaurant kitchen. From breakdowns to addictions, is it a profession with more problems than most? Dan hears from a range of chefs who open up about the way their chosen profession has affected their lives, including Mark Hix, Rene Redzepi, Matty Matheson, Paul Cunningham, Shaun Hill and Philip, who works through an agency cooking in the kitchens of pubs, chains and restaurants on our high streets. Giving an over view is Kat Kinsman, a journalist who came out about her own experiences with depression when she was working for CNN in the United States. After meeting a succession of chefs who spoke to her in confidence about their own mental health problems she set up a website "Chefs With Issues". She's now head from thousands of chefs around the world who have spoken out about the impact the restaurant world and kitchen life has had on their mental health. Mark Hix talks about his friend, the late chef Jeremy Strode who took his own life after decades of cooking in Sydney. Jeremy had invested much of his time raising awareness of mental health issues and had supported a suicide prevention charity, RUOK. Mark opens up about the impact Jeremy's death has had on him, as well as the wider pressures facing people in the hospitality industry. Chef Paul Cunningham, describes how he woke up one Sunday afternoon and realising he couldn't move his left arm. A stress related blood clot was the cause and he ended up spending five weeks in hospital recovering. He describes the addictive quality of kitchen work, and also the stresses and strains it can bring. Penny Moore, Chief Executive of Hospitality Action, the benevolent organisation set up in 1837 to provide help for people working, or have previously worked in the hospitality industry, explains that the hospitality workforce of more than 3 million, has higher rates of alcohol and drug abuse. The main issues they also deal with is bullying and harassment in the workplace. Penny believes a culture shift is underway in the industry with chefs, including Sat Bains, reducing working hours and opening times to improve the work-life balance of staff. Philip, a 63 year old agency chef describes his working life in the kitchens of pubs and restaurant chains, saying a just-in-time work culture is making the profession a tougher one to survive in. Shaun Hill, the celebrated chef at the Walnut Tree Inn in Abergavenny provides a reminder of why so many people love to work in kitchens and why he's loved spending his working life in restaurants.

This week on All in the Industry, host Shari Bayer welcomes a Heritage Radio Network favorite: Kat Kinsman, Senior Food and Drinks Editor at Time Inc.’s all-breakfast site Extra Crispy, and author of the book Hi, Anxiety: Life with a Bad Case of Nerves. Tune in to hear them discuss maintaining good mental health in the hospitality industry, breakfast, bunny rabbits, and more!

Her royal highness Kat Kinsman is in the studio!  We talk about why it’s actually ok to have up to 7 beverages at brunch and how a career in metal-smithing gave way to her becoming one of the brightest and loudest voices in food writing today. (thanks, America On-Line!) All hail the QUEEN.

This week, Kat Kinsman, Senior Food and Drink Editor at Extra Crispy, former Editor at Tasting Table, and founding editor of CNN’s Eatocracy, discusses her book, Hi, Anxiety, which attempts to eliminate the stigma around mental health issues among members of the food industry. Kat explains how from a young age she offered to feed people in order to combat her loneliness. She discusses her own anxiety as well as her commitment to providing helpful resources and facilitating conversations about mental health within the food community. Kat has been a professional food writer for ten years, and recently, because of her job at Extra Crispy, has become one of the foremost experts on breakfast foods. In this episode she discusses her love for the perfect egg and piece of toast. She also mentions some of her favorite breakfast spots around the country, which range from restaurants to drive-throughs to 24-hour diners. Kat’s advice to budding food writers is to focus on a specific niche within the industry, as well as to be honest and personal on social media platforms.

Why do so many chefs get tattoos? That’s just one question we asked this week’s guests, journalist Isaac Fitzgerald and illustrator Wendy MacNaughton, the duo behind the new book Knives and Ink: Chefs and the Stories Behind Their Tattoos. Also on this week’s episode, we talk with food writer Kat Kinsman about the epidemic rates of anxiety and depression among chefs—and why mental health is still a taboo subject in kitchens.

Anxiety disorders affect 40 million adults in the U.S. yet less than half of those who suffer ever receive treatment. Kat Kinsman is Senior Food and Drinks Editor at Time Inc.'s all-breakfasts site, Extra Crispy, and one of the nation's most respected food writers and personalities.  Hi, Anxiety follows all of the quirky and unexpected turns Kat's life has taken as she carved a path through the forest of mental illness. A Must-Read!

Kat Kinsman, author and editor, is taking on the subjects rarely discussed in the food world, namely depression, addiction, and burnout. In her talk entitled "Feeding the Beast," presented at this year's Cherry Bombe Jubilee conference, Kat shared her thoughts on helping, healing, and finding a way forward. Kat was welcomed to the stage by her friend, the writer Jordana Rothman. We're sharing both Kat's talk and Jordan's heartfelt introduction on Radio Cherry Bombe today. Kat is doing more than just speaking up. She launched the "Chefs With Issues" website to help others share their stories and find resources. The book about her own struggles, Hi, Anxiety, will be published this November. This talk was part of our third annual Jubilee conference, which was held earlier this year at the High Line Hotel in New York and featured interviews and talks with some of the most interesting women in the world of food. More than 300 guests attend the sold­-out conference each year to network, hear the speakers, and enjoy food from the city’s hottest female-­run businesses.

Human closeness is fundamental to our mental well-being, but many people have hurdles to human closeness. Whether it's anxiety, depression, or addiction, mental illness can be isolating.

Tune in to this week's episode of The Speakeasy as host Damon Boelte is joined by Kat Kinsman, editor at large and former editor in chief of Tasting Table and a frequent public speaker on the topics of food and mental health. She is a former writer and editor for CNN.com, where she was nominated for the James Beard Broadcast Award in the TV Segment category and won the 2011 EPPY Best Food Website for CNN's Eatocracy. After she published a personal essay on her struggles with anxiety for CNN Living, people came out of the woodwork to share their own experiences and it felt like the beginning of a conversation that needed to happen. In her upcoming nonfiction book, "Hi, Anxiety," she'll be sharing her own stories and speaking with people from all different cultures, races, faiths, economic circumstances, regions and ages about their experiences with anxiety, and how they're fighting back. Though the book is due out from Harper Collins imprint Dey Street Books on April 26, 2016.

Writer Kat Kinsman (Tasting Table, CNN, Hi, Anxiety) discusses mental illness in the food industry, how anxiety and depression have influenced her eating, how she's learned to cope with the physical demands of writing about food for a living, and lots more. Kat is the Editor at Large and former Editor in Chief of Tasting Table. She recently founded Chefs with Issues, a website devoted to sharing stories and providing resources to people in the food industry who struggle with issues including depression, addictions, PTSD, eating disorders, and more. Previously Kat was the Managing Editor of CNN’s Eatocracy, edited CNN’s Matrimony section and First Person essay series, and was a writer and editor for CNN Living. She covers food, booze, lady-being, person-being, mental health, disabilities, sex, pop culture (especially YA novels), weddings, and dogs. Mostly food, though. She was nominated for a James Beard Broadcast Award in the TV Segment category in 2013, but she didn’t win. She also didn’t win the EPPY Best Food Website with 1 million unique monthly visitors and over in 2012 and 2013 (though Eatocracy was nominated), but she sure as heck did win in 2011. Her memoir, Hi, Anxiety: Life with a Bad Case of Nerves, is being published in May of 2016 by Dey Street Books, and is available for pre-order now.  To learn more about Food Psych and our guest, visit christyharrison.com/foodpsych Ready to make peace with food? Join Christy's intuitive eating online course!  How healthy is your relationship with food? Take the quiz and get free resources at christyharrison.com/quiz!

"Technology has distracted us from the age-old truths of what is most important — true friends whom we can be ourselves in front of, rather than our carefully scripted online persona.

Kat Kinsman is the Editor of Tasting Table and the author of the upcoming book – Hi, Anxiety – that’s coming out in April. She shares her own history with overcoming anxiety as a New York food writer, and hosts Jacqueline and Ben chime in with how anxiety has affected their dating and dining lives on this episode of Love Bites. This program was brought to you by Fire Cider.

This week: Sketch duo Tim & Eric tell us the secret to comedy… Lucinda Williams on etiquette and (non) barbecuing… Chuck Klosterman tackles football… Shalom Auslander’s words about last words… CNN’s Kat Kinsman talks about not talking about “bone luging”… And the science of “disgusting.” Plus, a running joke, your letters, and new Shins.

This week on Snacky Tunes Finger on the Pulse spoke to Kat Kinsman of CNN’s new foodie blog “Eatocracy”. Kat spoke about the benefits of being associated with CNN, and how she makes a food blog run on a streamlined staff. Plus Mark Richardson of the Pitchfork Music Festival called in to talk about the upcoming festivities, and how he managed to get Pavement back on stage after over 10 years. Finger on the Pulse also gave listeners the scoop on the Punches European tour from which they have just returned. This episode was sponsored by Brooklyn Bowl: a perfect strike every time.