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14 episodes with Kim Severson
3 episodes with Kim Severson
2 episodes with Kim Severson
3 episodes with Kim Severson
2 episodes with Kim Severson
2 episodes with Kim Severson
2 episodes with Kim Severson
2 episodes with Kim Severson
2 episodes with Kim Severson
Author Anne Byrn scoured the South, uncovering the stories behind the region's best bakes. She found lane cakes in Georgia, chess pies in North Carolina and a shocking twist on chocolate cake in Arkansas. Plus, Kim Severson offers a timely report on the MAHA organic food movement; we whip up an Almond and Rum Tres Leches Cake; and Cheryl Day returns to take your baking questions.Get the recipe for Almond and Rum Tres Leches Cake here.Listen to Milk Street Radio on: Apple Podcasts | Spotify
By 2050, the global population is expected to reach about 10 billion people. That means we need to find a way to feed nearly 2 billion more mouths in the next 25 years. Industrial farming practices have already destroyed countless natural ecosystems, and experts say that expanding farmland even further would have devastating consequences for the planet. In Berkeley Talks episode 227, UC Berkeley Professor Timothy Bowles and journalist Michael Grunwald discuss the impact of our current agricultural methods and debate the ways we can ramp up food production without causing more harm to the environment. “Agriculture is eating the earth,” says Grunwald, author of the forthcoming book We Are Eating the Earth: The Race to Fix Our Food System and Save Our Climate. Farmland, he says, now covers two of every five acres on the planet, “and those are acres that used to be forest and wetlands and savannas that stored a lot of carbon and sheltered a lot of biodiversity.” In order to avoid further destruction, he contends, we must produce more food on land we already farm by improving the efficiency of our existing industrial systems.While Bowles agrees that expanding farmland isn't the answer, he counters that industrial agriculture isn't either; he argues that industrial farming is detrimental to the environment and human health and perpetuates social and economic inequality. Instead, he advocates for agroecology — sustainable farming that allows farmers to work with nature to create resilient and productive food systems. “It's already happening all over the world,” says Bowles, an associate professor in the Department of Environmental Science, Policy and Management at UC Berkeley and lead faculty director of the Berkeley Food Institute. “What hasn't been happening is the political will to make it the foundation of our food system.”“Coming back here to California, agroecology is when 1.6 million schoolchildren are eating lunches that are not taco beef sticks,” he continues, “but fruits and vegetables and whole grains that are supplied by California farms that are using climate-smart agricultural practices supported by state investments, and building on the successes of an organic agricultural industry that is currently [worth] $11 billion.”This conversation took place on April 17, 2025, and was sponsored by the Berkeley Food Institute. It was moderated by New York Times correspondent Kim Severson. Watch a video of the conversation.Listen to the episode and read the transcript on UC Berkeley News (news.berkeley.edu/podcasts).Music by Blue Dot Sessions.Photo by Zoe Richardson via Unsplash+ Hosted on Acast. See acast.com/privacy for more information.
The The New York Times's national food correspondent Kim Severson gives us the 411 on meat's improbable comeback. Learn about your ad choices: dovetail.prx.org/ad-choices
We get real with Top Chef host Kristen Kish. She speaks out about her career, her show and what bugs her most about restaurant goers. Also on the show—we chat with Reya Hart about eating and traveling on tour with her father, Grateful Dead drummer Mickey Hart; Kim Severson explains why meat is on the rise again; we make Puff Pastry Khachapuri; and Chris Kimball and Sara Moulton answer listener calls.Get the recipe for Puff Pastry Khachapuri here.Listen to Milk Street Radio on: Apple Podcasts | Spotify
Lele Dinner Club is the buzzy new supper club from Pizzana chef and master pizzaiolo Daniele Uditi, offering an exclusive 10-course Neapolitan tasting menu that's quickly become Los Angeles' hottest reservation. With only three seatings so far and a waitlist already topping 6,000 names, this underground culinary experience is redefining LA fine dining. On this episode of The LA Food Podcast, I take Father Sal behind the scenes of the entire Lele Dinner Club journey—how to get in, what's on the menu, and why this immersive, communal experience is unlike anything else in the city's restaurant scene.In Part 2, we're joined by 13-time James Beard Award winner Steve Dolinsky for an exclusive Pizza City Fest Los Angeles 2025 preview. Happening this weekend at LA Live, Pizza City Fest will feature over 40 top pizzerias from across Southern California. I sat down with Steve at LaSorted's in Chinatown to talk all things LA pizza—what makes it special, how it compares to pizza scenes in New York and Chicago, and why he believes LA is becoming a major pizza capital in the U.S.Whether you're a die-hard foodie, pizza obsessive, or just trying to score a seat at Lele Dinner Club, this is one episode you don't want to miss.Helpful Links:Lele Dinner Club https://www.leledinnerclub.com/Pizza City Fest https://pizzacityfest.com/Jenn Harris on Lele Dinner Club https://www.latimes.com/food/story/2025-04-21/le-le-dinner-club-italian-food-daniele-uditiNYT's Priya Krishna on restaurant design https://www.nytimes.com/2025/04/09/dining/restaurant-ambience-vibes.htmlNYT's Kim Severson on the return of meat https://www.nytimes.com/2025/04/18/dining/meat-beef-restaurants-politics.htmlEEEEEATSCON 2025 https://www.eeeeeatscon.com/los-angelesAntoni Porowski's cheese raves https://www.eater.com/2025/4/22/24413509/antoni-porowski-interview-queer-eye–Go check out The Lonely Oyster in Echo Park! https://thelonelyoyster.com/–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods
This week, we uncover everything you never knew about the stomach, including its ability to think. Author Elsa Richardson also reveals ancient medical practices for quieting a gurgling gut, and we find out just how similar human and dog stomachs are. Plus, Florence Fabricant of The New York Times discusses the best and worst in food writing; and Kim Severson untangles the recent rise in egg prices.Listen to Milk Street Radio on: Apple Podcasts | Spotify
What's the deal with the cease and desist letters going to Los Angeles pizzerias? Is OpenTable's comeback slowly killing Resy? And was our visit to the LA Times 2024 Restaurant of the Year a Chef's Kiss or a Big Miss? Father Sal's with us today to discuss all of that and more, plus where you can try a $750 burger, what Molly Baz is doing to give back to wildfire victims, and an invitation I extended to Bill Esparza that can only be described as ill-advised and reckless. Helpful Links:NYT's Kim Severson on teh legal brawl over “Dirt Candy” https://www.nytimes.com/2025/02/13/dining/dirt-candy-trademark-dispute.htmlGrubStreet on OpenTable vs. Resy https://www.grubstreet.com/article/restaurants-leaving-resy-for-opentable.htmlMolly Baz gives back https://www.latimes.com/food/newsletter/2025-02-16/la-fires-rebuilding-kitchens-cooking-molly-baz-pantry-cooking-editorialTaste on mutton https://tastecooking.com/no-matter-what-you-call-it-mutton-is-delicious/Karen Palmer on the $750 burger https://www.sfgate.com/la/article/porsche-experience-center-carson-california-20107593.php–Go check out The Lonely Oyster in Echo Park!https://thelonelyoyster.com/
The BanterThe Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The ConversationThe Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style pizza. Find out what the heck that is!The Inside TrackThe Guys welcome Kim Severson on her first of many appearances on The Restaurant Guys. They enjoy her articles and “steal” her topics for the show. This is what she said about her experience with the classic cookbook The Joy of Cooking.“The thing that I think is enduring about The Joy of Cooking is it has all kinds of things in it. It can tell you how to purify water and how to make a gimlet, both of which are valuable in cases of emergency,” Kim Severson on The Restaurant Guys Podcast 2007BioKim Severson is a national food correspondent for the New York Times. She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity.She has written four books, The Trans Fat Solution, The New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times writer Julia Moskin.InfoKim's websitehttps://www.kimseverson.com/Domino's Brooklyn-style pizza commercial 2006https://www.youtube.com/watch?v=ua_OjuCQZSkFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe
In this episode of “In Stride,” Sinead is joined by 4* event rider Gabby Dickerson. Gabby grew up in the Outer Banks of North Carolina, where she developed a passion for horses at an early age. By 12, she was a working student for Olympian Kim Severson, sparking her love for eventing. After high school, she gained international experience in Europe, working with esteemed riders Nicola Wilson, Ingrid Klimke, and Dirk Schrade. Upon returning to the U.S., Gabby founded Gabby Dickerson Eventing in Charlottesville, VA, where she has trained and competed horses to the 4* level. Her achievements include receiving the prestigious Wilton Fair Grant, enabling further training and competition in Europe. In this episode, Gabby discusses topics related to her career and learning opportunities, including: • Her experience working for Kim Severson at a young age. • How the training mentality is different in Europe vs. the United States. • Being successful by finding the places that offer opportunity. • Working for top riders in Europe and what she was able to learn from each of them. • How she started her business in the United States after returning from Europe. Join Gabby and Sinead in this exciting conversation about the importance of chasing opportunities.
Kim Severson of the New York Times predicts the biggest food trends of 2025—from dirty sodas and whiskey ketchup to the new supermarket and the ingredient of the year. Also up this week, we get a lesson in southern Thai cooking from Nok Suntaranon, we make Bread Dumplings in Broth, Adam Gopnik examines what happens when we quit the foods we love, and Christopher Kimball and Sara Moulton answer our first caller questions of 2025.Get this week's recipe Canederli in Brodo (Bread Dumplings in Broth) here.Listen to Milk Street Radio on: Apple Podcasts | Spotify
Dani kicks off a new year of Food Talk with Dani Nierenberg by sitting down with Kim Severson, an award-winning national food correspondent for the New York Times, to talk about what to expect for food and agriculture systems in 2025. They discuss what's happening to portion sizes in restaurants as GLP-1s like Ozempic become more popular; how the changing political landscape in the U.S. may impact everything from agricultural research to the future of journalism; and the foods and flavors that Severson expects to see more of, including why 2025 is the year of sauce. Plus, a few of Food Talk's guests from 2024 return to the podcast to share their hopes for food and agriculture systems in the new year. Hear from Saru Jayaraman of One Fair Wage, Edie Mukiibi of Slow Food International, author and journalist Roger Thurow, Dr. Michael Kotutwa Johnson of the University of Arizona, Anna Lappé of the Global Alliance for the Future of Food, and Regina Harmon of Food Recovery Network. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.
Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?Tune into our episode to unlock your best holiday meal. We're covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.By the end of this episode, you'll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies sides and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Sign up for our newsletter here for special offers and opportunities!***Links:Classic plug-in turkey roaster, How to dry brine a turkey from The Kitchn, and a digital meat thermometer, and Sonya's go-to roast turkey Turkey stock from roasted turkey wings from How Sweet Eats, and Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit, or perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes, and to reheat mashed potatoes from The KitchnHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook
Food can play a significant role in a presidential race as candidates attempt to show how relatable they are through the dishes they eat and the restaurants they visit. Not only do Vice President Kamala Harris and presidential hopeful Donald Trump have different politics, they have extremely different tastes in food. In this special election episode of Your Last Meal, award-winning New York Times food reporter Kim Severson says if Harris is elected, she will be the first president with a genuine love and prowess for cooking. Severson elaborates on what a big role cooking has played in the Harris/Walz campaign. American food scholar KC Hysmith joins the show to tell us more about Trump's tastes, and how big a role McDonald's has played in both his personal and professional life. Then we'll go back in time to learn what was served at the very first American elections and rehash some embarrassing moments from years past, when a politician's public display of eating went terribly wrong. Here's the recipe for the original Election Cake recipe! Pre-order Rachel's cookbook Open Sesame, out November 12, 2024! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram! Get tickets to Food Fight, a culinary game show hosted by Rachel Belle!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.
Some of the most memorable moments in politics haven't happened at speeches or debates—they've been all about food. Today, we talk about food on the campaign trail with New York Times food correspondent Kim Severson. Plus, Gary He studies the menu at McDonald's locations around the world; Alex Aïnouz reveals his quest for potato chip perfection; and we make Colombian Potato Soup with Chicken, Corn and Capers.Get this week's recipe for Colombian Potato Soup with Chicken, Corn and Capers here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
We explore the history of an iconic American food couple — cereal and milk — with help from New York Times food correspondent Kim Severson and author Mark Kurlansky.This episode originally aired on December 17, 2018 and was produced by Dan Pashman, Anne Saini, and Aviva DeKornfeld, edited by Gianna Palmer, and mixed by Dan Dzula. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. This update was produced by Gianna Palmer. Transcription by Emily Nguyen.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.
Jim Meehan asked some of the best bartenders on the planet for their favorite cocktail recipes — and put them in a book. Archaeologist Tate Paulette explores ancient beers. Market correspondent Gillian Ferguson explores how California farmers handled the latest heat wave. Investigative journalist Sharon Lerner unpacks how 3M lied to its employees — and by extension the American people — about the dangers of PFAS and PFOS. New York Times correspondent Kim Severson reports on the attempts to replace plastics in the grocery store.
In this insightful episode of "The French Way" podcast, host Karen Gombault interviews Kim Severson, a weight loss coach who helps clients achieve their goals without the misery of restrictive dieting. Kim, who worked in food, wine & hospitality for years, shares her personal journey from struggling with traditional diets to discovering a more sustainable and enjoyable approach to weight loss, which ultimately led her to become a coach. Her philosophy emphasizes reconnecting with the body's natural hunger signals and enjoying the foods you love in moderation, rather than adhering to strict, unsustainable diets. Together, Karen and Kim discuss the importance of balance, pleasure, and mindset shifts in achieving lasting weight loss and a healthier relationship with food. Key Takeaways: Ditch Restrictive Dieting: Kim advocates for abandoning traditional, restrictive diets that often lead to feelings of deprivation and failure, emphasizing that sustainable weight loss is possible without sacrificing the foods you love. Reconnect with Your Body: One of Kim's main tools is helping clients listen to their body's hunger signals, allowing them to eat when hungry and stop when satisfied, which reduces overeating. Enjoy Food Without Guilt: The concept of balance is central to Kim's approach, where enjoying a variety of foods, including indulgent ones, is key to maintaining a healthy lifestyle without feeling deprived. Mindset Shifts Are Crucial: Overcoming the all-or-nothing mindset that many dieters struggle with is essential. Kim encourages clients to see food choices as just that—choices—rather than labeling them as "good" or "bad." Sustainable Weight Loss is Achievable: Both Karen and Kim stress that long-term weight loss doesn't have to suck! By finding pleasure in food and avoiding extreme restrictions, it's possible to lose weight in a way that feels natural and sustainable. Empowerment Through Choice: A significant part of Kim's coaching is helping clients feel empowered by their food choices, which leads to more mindful eating and less stress around dieting. Kim Severson leaves us with a powerful reflection: *"Is there anything I'm willing to do for weight loss today?"* This question encompasses her approach to weight loss, focusing on daily, sustainable actions that bring you closer to your goals without the stress and struggle of traditional diets. Kim's method offers a refreshing alternative to restrictive dieting, making long-term weight loss both achievable and enjoyable. You can find her here: Instagram: Kimberly Severson (@kimberlyseversoncoaching) • Instagram photos and videos Her free Facebook community here: https://www.facebook.com/share/cwHHmZdjT8H7fj3i/ Podcast: https://weightlossdoesnthavetosuck.buzzsprout.com/share Freebie: Free Guide — Weight Loss Doesn't Have to Suck (kimberlyseversoncoaching.com)
Falcons are smart, fast and lethal––but they can also be a farm's greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes and blueberries with her flock of highly-skilled birds, from the falcon that operates like a jet-fighter to the hawk that patrols crops like a bouncer. Plus, Kim Severson reports on Gen Z's “milk shame” and what the dairy industry is trying to do about it; Alex Aïnouz pursues perfect creme brûlée; and we learn to make a vegetarian Carbonara where you won't miss the meat. (Originally aired July 20, 2023).Get this week's recipe for Zucchini Carbonara here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
This week on Special Sauce the NYT's Kim Severson gives us the lowdown on Kamala Harris' passion for cooking. Plus we discuss the history of presidential cooking in the White House.
Dr. Scott Stewart stops by for the newest installment of our series, “Music in Media.” This installment highlights the scores of some of this summer's biggest blockbuster films. Plus, we listen back to Alexandra Petri discussing her book, “Alexandra Petri's US History: Important American Documents (I Made Up),” and we hear Atlanta-based food culture reporter Kim Severson discuss the very important topic of hot dogs.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
For six weeks this spring, Dan hit the road for the biggest tour in Sporkful history, all in celebration of his cookbook Anything's Pastable. He traveled to ten cities and spoke with a stacked line-up of chefs, comedians, and journalists in front of live audiences. In this first of two episodes we're releasing of the best moments from the tour, Claire Saffitz, Sam Sanders, Lindy West, Joanne Lee Molinaro, Pati Jinich, Andy Richter, Kae Lani Palmisano, Kim Severson, Dan Souza, and Ann Kim sit in the host chair and ask Dan questions about the book, his strongly-held food opinions, and more, covering ground we didn't get to in our original series about the cookbook. Nothing is off the table. Claire Saffittz admits to ruining her pan making spaghetti all'assassina. Pati Jinich processes her shock over Dan's pasta enchiladas. And Lindy West plays a game with Dan that's definitely not appropriate for the whole family.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with production this week by Johanna Mayer and editing by Tomeka Weatherspoon.Transcript available at www.sporkful.com.
NYT's Pulitzer Prize-winning food culture reporter Kim Severson gives Special Sauce listeners fascinating insights into Jose Andres' World Central Kitchen operations in Gaza and elsewhere.
The Israeli airstrike that killed seven workers delivering food in Gaza has touched off global outrage and condemnation.Kim Severson, who covers food culture for The Times, discusses the World Central Kitchen, the aid group at the center of the story; and Adam Rasgon, who reports from Israel, explains what we know about the tragedy so far.Guest: Kim Severson, a food correspondent for The New York Times.Adam Rasgon, an Israel correspondent for The New York Times.Background reading: The relief convoy was hit just after workers had delivered tons of food.José Andrés, the Spanish chef who founded World Central Kitchen, and his corps of cooks have become leaders in disaster aid.For more information on today's episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.
On this week's show, Slate culture writers Nadira Goffe and Dan Kois fill in for Julia and Stephen. First up, the panel dissects Love Lies Bleeding with What's Next producer Madeline Ducharme. Writer-director Rose Glass' second feature stars Kristen Stewart and Katy O'Brian as beefed up, star-crossed lovers, in a twisted and gory love story about two unhealthily enmeshed women. (You can read Madeline Ducharme and Christina Cauterucci's detailed review of the sex scenes in Love Lies Bleeding here!) Then, the trio explores The Regime, a weird and tonally bizarre Max limited series by showrunner Will Tracy (The Menu, Succession), in which Kate Winslet–in a commanding performance–plays the fictional dictator of an unnamed European country. Finally, can a book published posthumously do more harm than good? The panel discusses renowned author Gabríel Garcia Márquez's latest novella, Until August, which was published ten years after his death–and without his consent. In the exclusive Slate Plus segment, Nadira, Dan, and Dana chew over the rise and fall of food trends, inspired by Kim Severson's piece for The New York Times, “The Coolest Menu Item at the Moment Is… Cabbage?” Recipes mentioned by Dan: Gilgeori Toast (Korean Street Toast with Cabbage and Egg) by Darun Kwak for The New York Times. Vegan Bunny Chow by Meera Sodha for The Guardian. Somen Salad by Sheldon Simeon. Email us at culturefest@slate.com. Outro music: "Funk Wife Punk Life" by L. M. Styles Endorsements: Dana: Extreme Friend of the Pod (EFOP) Isaac Butler's Substack, Complete Works. Specifically, his most recent post: “It Ain't Me, Babe: Complicity and consequences, from sitcoms to Gaza.” Nadira: Two albums – World Wide Whack by Philadelphia rapper, Tierra Whack, and Brittany Howard's What Now. Dan: Radiant: The Life and Line of Keith Haring by Brad Gooch. A beautiful chronicle of the artist's life. Podcast production by Jared Downing. Production assistance by Kat Hong. Hosts Dana Stephens, Nadira Goffe, Dan Kois Learn more about your ad choices. Visit megaphone.fm/adchoices
On this week's show, Slate culture writers Nadira Goffe and Dan Kois fill in for Julia and Stephen. First up, the panel dissects Love Lies Bleeding with What's Next producer Madeline Ducharme. Writer-director Rose Glass' second feature stars Kristen Stewart and Katy O'Brian as beefed up, star-crossed lovers, in a twisted and gory love story about two unhealthily enmeshed women. (You can read Madeline Ducharme and Christina Cauterucci's detailed review of the sex scenes in Love Lies Bleeding here!) Then, the trio explores The Regime, a weird and tonally bizarre Max limited series by showrunner Will Tracy (The Menu, Succession), in which Kate Winslet–in a commanding performance–plays the fictional dictator of an unnamed European country. Finally, can a book published posthumously do more harm than good? The panel discusses renowned author Gabríel Garcia Márquez's latest novella, Until August, which was published ten years after his death–and without his consent. In the exclusive Slate Plus segment, Nadira, Dan, and Dana chew over the rise and fall of food trends, inspired by Kim Severson's piece for The New York Times, “The Coolest Menu Item at the Moment Is… Cabbage?” Recipes mentioned by Dan: Gilgeori Toast (Korean Street Toast with Cabbage and Egg) by Darun Kwak for The New York Times. Vegan Bunny Chow by Meera Sodha for The Guardian. Somen Salad by Sheldon Simeon. Email us at culturefest@slate.com. Outro music: "Funk Wife Punk Life" by L. M. Styles Endorsements: Dana: Extreme Friend of the Pod (EFOP) Isaac Butler's Substack, Complete Works. Specifically, his most recent post: “It Ain't Me, Babe: Complicity and consequences, from sitcoms to Gaza.” Nadira: Two albums – World Wide Whack by Philadelphia rapper, Tierra Whack, and Brittany Howard's What Now. Dan: Radiant: The Life and Line of Keith Haring by Brad Gooch. A beautiful chronicle of the artist's life. Podcast production by Jared Downing. Production assistance by Kat Hong. Hosts Dana Stephens, Nadira Goffe, Dan Kois Learn more about your ad choices. Visit megaphone.fm/adchoices
Karen and Robby get to know 4*/Advanced rider, Brooke Burchianti. Brooke talks about growing up in a horsey family, participating in Tetrathlon and then going to Ireland with Kim Severson to find her current horse Cooley Space Grey (Astro). Brooke graduated college with a degree in Sports Management which helps her run her business in Washington, PA. We hope you enjoy getting to know Brooke as much as we did!PC: Erin Gilmore PhotographyTo follow Brooke's journey:https://www.facebook.com/burchiantieventinghttps://www.instagram.com/bkbequestrian/Please support our sponsors:https://cowboymagic.com/https://manentailequine.com/https://exhibitorlabs.com/https://www.triplecrownfeed.com/Save 10% off your Redingote purchase, use "MLE10" at checkout!https://landing.redingoteequestrian.com/mlePatricia Scott Insurance (484)319-8923Sign up for our mailing list!https://mailchi.mp/b232b86de7e5/majorleagueeventingllc?fbclid=IwAR2Wp0jijRKGwGU3TtPRN7wMo-UAWBwrUy2nYz3gQXXJRmSJVLIzswvtClECheckout the Major League Eventing store!https://www.majorleagueeventing.com/shop
Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she'll ever eat and the best way to cook rice. Plus, Kim Severson tells us about the rise of salvage food stores, we make Aguachile Negro, and Adam Gopnik asks—what do we do when our favorite places close? (Originally aired October 21, 2022.)Get this week's recipe for Mexican-Style Shrimp in Chili-Lime Sauce here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.
On this podcast we've honored some of our past's most outstanding and underappreciated people and things. May they live on in memory. But let's face it, some things deserve to disappear and be consigned to the dustbin of history. In this episode, Mo nominates three things that he'd like to see go the way of the dodo. Mo talks to food writer Kim Severson about buffets, culture critic Erick Neher about standing ovations, and sensory historian Mark Smith about noise.See omnystudio.com/listener for privacy information.
Karen and Robby get to know 3* Eventer, Gabby Dickerson. Gabby shares her story of training with Kim Severson at a young age and then travelling overseas to work for Nicola Wilson, Ingrid Klimke and Dirk Schrade. Gabby is now running her operation out of a farm in Virginia. We hope you enjoy getting to know Gabby as much as we did!PC: Lulu MalinoskiPlease support our sponsors:https://cowboymagic.com/https://manentailequine.com/https://exhibitorlabs.com/https://www.triplecrownfeed.com/https://www.fairfaxandfavor.com/Save 10% off your Redingote purchase, use "MLE10" at checkout!https://landing.redingoteequestrian.com/mleCall Patricia Scott for your insurance needs at (484)319-8923Sign up for our mailing list!https://mailchi.mp/b232b86de7e5/majorleagueeventingllc?fbclid=IwAR2Wp0jijRKGwGU3TtPRN7wMo-UAWBwrUy2nYz3gQXXJRmSJVLIzswvtClECheckout the Major League Eventing store!https://www.majorleagueeventing.com/shop
Falcons are smart, fast and lethal––but they can also be a farm's greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes and blueberries with her flock of highly-skilled birds, from the falcon that operates like a jet-fighter to the hawk that patrols crops like a bouncer. Plus, Kim Severson reports on Gen Z's “milk shame” and what the dairy industry is trying to do about it; Alex Aïnouz pursues perfect creme brûlée; and we learn to make a vegetarian Carbonara where you won't miss the meat.Get this week's recipe for Zucchini Carbonara here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify. Hosted on Acast. See acast.com/privacy for more information.
Kim Severson from the New York Times joins us to talk about how food and politics collide. Also, recapping the midterm runoff in our final episode of 2022.See omnystudio.com/listener for privacy information.
Being tasked with the turkey on Thanksgiving can be a high-pressure, high-stakes job. Two Times writers share what they've learned.Kim Severson takes listeners on a journey through some of the turkey-cooking gimmicks that have been recommended to Americans over the decades, and J. Kenji López-Alt talks about his foolproof method for roasting a bird.Guest: Kim Severson, a food correspondent for The New York Times; and J. Kenji López-Alt, a food columnist for The Times. Background reading: From brining to bagging to clothing the bird in cotton, every year brings a fresh cooking trick that promises perfection. Here are the oddest and most memorable.The secret to great Thanksgiving turkey is already in your fridge, according to J. Kenji López-Alt. For more information on today's episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.
Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she'll ever eat and the best way to cook rice. Plus, Kim Severson tells us about the rise of salvage food stores, we make Aguachile Negro, and Adam Gopnik asks—what do we do when our favorite places close?Get this week's recipe for Mexican-Style Shrimp in Chili-Lime Sauce here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.
Author Danielle Dreilinger tells us the surprising history of home economics. We hear about its origins as a scientific movement that wanted to change the world and find out how it brought us Betty Crocker, astronaut food and the Rice Krispies treat. Plus, listeners share their Home Ec memories, lessons and tales of disaster. Also on the show: Kim Severson of the New York Times explores the rise of hydroponic farming, we get a lesson in Palestinian home cooking from Nadia Gilbert, and we learn a Filipino recipe for chicken soup. (Originally aired September 16, 2021.)Get this week's recipe for Filipino-Style Chicken Soup with Coconut and Lemon Grass here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.
At the 24th Annual Niman Ranch Hog Farmer Appreciation Celebration in Des Moines, Iowa, hosted in collaboration with Food Tank, Danielle Nierenberg sat down with award-winning New York Times journalist Kim Severson and Google's resident food ethnographer June Jo Lee. On this episode of “Food Talk with Dani Nierenberg,” hear Severson and Lee's thoughts on the changing culture of food in the United States and how younger eaters are relating to and seeking new food experiences. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.
Salvage food stores have long been a place for people to find deals at a deep discount, but inflation and some rebranding is making them grow in popularity. These stores sell what mainstream retailers call “unsellables,” often products like dented cans and boxes, things on the cusp of sell-by dates, and weird holiday marketing attempts. Another thing fueling interest is the small subgenre on social media where people chronicle their trips and display their hauls like trophies. Some people just love finding a good deal. Kim Severson, food correspondent at the NY Times, joins us for what to know about salvage stores. Next, almost $400 million went to a veteran retraining program as part of the American Rescue Plan, but a lack of oversight and the involvement of for-profit schools led to a flop where only 397 veterans landed jobs. It's known as the Veteran Rapid Retraining Program or VRRAP. One school where there were problems was the Chicago-based Future Tech Career Institute. Students there said that schedules were disorganized and didn't follow a set syllabus, and school-issued laptops didn't have enough memory and couldn't run critical software. Lisa Rein, reporter at the Washington Post covering the federal government, joins us for more.See omnystudio.com/listener for privacy information.
For the keynote conversation at this year's Cherry Bombe Jubilee Conference, Pulitzer Prize-winning journalist Kim Severson of The New York Times sat down with food TV superstar and best-selling author Rachael Ray for an honest chat about her life, work, and philanthropy. Introducing Kim and Rachael is Brittany Bradford, the actor who plays Alice Neiman on the HBO Max original series Julia.Rachael and Kim's conversation was recorded in April at Center415 in Manhattan. The Cherry Bombe Jubilee conference is the largest gathering of women in the food and drink space in the U.S. This was the 9th in-person Jubilee and the largest one yet. Thank you to Kerrygold for supporting today's show. Visit kerrygoldusa.com for product info, recipes, and a store near you. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here.More on Kim: Instagram, WebsiteMore on Rachael: Instagram, Rachael Ray Show, Website
✨ Brought to you by Ride iQ, the most innovative and productive equestrian coaching tool in the world. Start your free trial at Ride-iQ.com ✨ On today's episode of "In Stride," Sinead talks to Kim Severson about owning your path and the importance of conviction and self-confidence. Kim is one of the world's most celebrated event riders. Kim: Won Rolex Kentucky CCI4* (now CCI5*) three times with her long-time partner Winsome Adante Won USA team gold medal at the 2002 World Equestrian Games Won an individual silver medal and team bronze medal at the 2004 Olympics in Athens ✨ Ride iQ gives you unlimited access to listen-while-you-ride audio lessons taught by the world‘s best coaches. Start your free trial at Ride-iQ.com ✨
Nicolette Hahn Niman was an environmental lawyer and vegetarian. Now, she's a rancher who believes there's a case to be made for sustainable meat production. She tells us why she believes the environmental impact and health effects of eating beef have been misunderstood. Plus, Kim Severson shares predictions for what food trends will emerge in the next year, Dan Pashman reviews popcorn kernels, and we learn a recipe for spicy and citrusy fish tacos.Get this week's recipe, Chili and Citrus Marinated–Fish Tacos: https://www.177milkstreet.com/recipes/chili-citrus-marinated-fish-tacosWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsor:This Valentine's Day, Matter of Fact would be the perfect gift for a loved one, or for yourself. Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order. See acast.com/privacy for privacy and opt-out information.
On “Food Talk with Dani Nierenberg,” Dani talks with Kim Severson about her predictions for a new year in food. The award-winning New York Times journalist takes Dani through several predictions including the rise of mushrooms, environmentally sustainable foods, and Netflix inspired desserts. And most important, Severson says, is to practice kindness and patience. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.
From the mushroom renaissance to the rise in popularity of hibiscus, New York Times food writer Kim Severson has some predictions for what food trends will be prominent in 2022. She joins us to discuss, and to break down her piece "How Will Americans Eat in 2022? The Food Forecasters Speak."
Author Danielle Dreilinger tells us the surprising history of home economics. We hear about its origins as a scientific movement that wanted to change the world and find out how it brought us Betty Crocker, astronaut food and the Rice Krispies treat. Plus, listeners share their Home Ec memories, lessons and tales of disaster. Also on the show: Kim Severson of the New York Times explores the rise of hydroponic farming, we get a lesson in Palestinian home cooking from Nadia Gilbert, and we learn a Filipino recipe for chicken soup.Get the recipe for Filipino-Style Chicken Soup with Coconut and Lemon Grass:https://www.177milkstreet.com/recipes/filipino-style-chicken-soup-with-coconut-and-lemon-grassWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors: Get unlimited access to EVERY MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to Masterclass.com/milk for 15% off MasterClass. See acast.com/privacy for privacy and opt-out information.
On the blissful art of great food writing; on techniques to have people open up; on the oft-exhausting New York Times editing.
En este "A riesgo de demanda" (ARDD): Los fenómenos meteorológicos extremos han afectado enormemente a todo el mundo. Y las recientes inundaciones en Alemania y los incendios en el oeste de EE. UU. evidencian que ningún país está preparado para afrontar las consecuencias del cambio climático. ¿Puede cultivarse comida deliciosa sin tierra? El debate en torno a la agricultura hidropónica de punta en Estados Unidos atrae inversiones, célebres seguidores y detractores. "Tenemos el derecho a permanecer ignorantes, todo lo que no sepamos puede y será utilizado en nuestra contra, muy probablemente para beneficio de otros." Fuentes usadas en este podcast: Articulo de Somini Sengupta en NYT Articulo de Kim Severson en NYT
We're mixing things up here at Future Food and have partnered with Danielle Gould from Food+Tech Connect to host deep discussions about the future of our food system and we're going to be bringing those conversations to the Future Food podcast. Expect fireside chats, book clubs, and the format for this episode, the Future Food News Review. The weekly Future Food News Review features leading journalists in foodtech and agtech sharing and discussing their top headlines of the week, hosted on Clubhouse. This was our second edition and featured:~ Kim Severson, The New York Times~ Chloe Sorvino, Forbes~ Greenaway, Twilight, Civil Eats~ Megan Poinski, Food Dive~ Kate Cox, The Counter~ Cathy Erway, New York Magazine~ Kristen Hawley, Expedite~ Monica Watrous, Food Business News~ Brett Anderson, NYT~ Sonalie Figueiras, Green Queen Media~ Leah Douglas, The Food & Environment Reporting Network~ Jennifer Marston, The Spoon~ Errol Schweizer, Forbes~ Elaine Watson, FoodNavigatorExpect a nuanced conversation about alternative proteins, picking up on news about Eat JUST's $200m funding round and consumer survey, the approval of the organic label for hydroponically-grown produce, how farmers are responding to the pandemic-induced restaurant industry shutdown in choosing what to plant, how states are rolling out Covid-19 vaccines for food system workers, how junk food companies are using TikTok to advertise to young people, and many more!We're still testing out this format and would love to hear your suggestions for great journalists for us to include to ensure we're bringing diversity of thought to the headlines discussed.
Olympic Eventer Kim Severson is our Equiderma Guest of the Week and Auditor Alex Sherman comes back to tell us how her first rides as a jockey went. Plus, some Equestrian First World Problems. Listen in...HORSES IN THE MORNING Episode 2650 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief; Jamie Jennings: co-host, director of wacky equestrian adventures; Coach Jenn: producer, Chaos Control Officer.Picture: Kim Severson of Kim Severson EventingTitle Sponsor: Kemin Equine, Learn more at Kemin.com/leakygutGuest: Auditor Alex ShermanGuest: Kim Severson of Kim Severson Eventing | Facebook | InstagramLink: Alicia Harlov FundraiserThere’s an App for that! Check out the new Horse Radio Network app for iPhone and AndroidFollow Horse Radio Network on Twitter or follow Horses In The Morning on FacebookAdditional support for this podcast provided by Listeners Like YouSupport the show (https://www.patreon.com/user?u=87421)
Olympic Eventer Kim Severson is our Equiderma Guest of the Week and Auditor Alex Sherman comes back to tell us how her first rides as a jockey went. Plus, some Equestrian First World Problems. Listen in...HORSES IN THE MORNING Episode 2650 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief; Jamie Jennings: co-host, director of wacky equestrian adventures; Coach Jenn: producer, Chaos Control Officer.Picture: Kim Severson of Kim Severson EventingTitle Sponsor: Kemin Equine, Learn more at Kemin.com/leakygutGuest: Auditor Alex ShermanGuest: Kim Severson of Kim Severson Eventing | Facebook | InstagramLink: Alicia Harlov FundraiserThere’s an App for that! Check out the new Horse Radio Network app for iPhone and AndroidFollow Horse Radio Network on Twitter or follow Horses In The Morning on FacebookAdditional support for this podcast provided by Listeners Like YouSupport the show (https://www.patreon.com/user?u=87421)
Amy chats with Sara Moulton...an American chef, cookbook author and television personality. In an article for The New York Times, Kim Severson described Moulton as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines."
We get a lesson in the science of flavor from Nik Sharma. He explains why he might consider fat to be its own flavor—just like sweet, sour, salty and bitter—and reveals the chemistry behind some of his best recipes, like spareribs in malt vinegar. Plus, Kim Severson explains how the pandemic has changed the way we shop for food; Dan Pashman reflects on 10 years at The Sporkful; and we make Austrian Goulash.Get the recipe for Austrian Beef Stew with Paprika and Caraway: https://www.177milkstreet.com/recipes/austrian-beef-stew-with-paprika-and-caraway-goulashThis week's sponsors:There's something for every kid (or kid-at-heart) at KiwiCo. Get 30% off your first month plus FREE shipping on any crate line with code MILK at kiwico.com. Get Honey for free today at joinhoney.com/MILK See acast.com/privacy for privacy and opt-out information.
Lois Reitzes talks with Atlanta-based chef Kevin Gillespie about his career and returning to Top Chef; Rand Suffolk, executive director of the High Museum, about the museum reopening; and author and food writer Kim Severson about how the hot dog became an essential part of American food culture.
In this week’s episode of “A Bit of Relief,” we turn to tea and toast for comfort. First, Kim Severson, a food writer at The Times, shares her love for buttered toast sprinkled in cinnamon and sugar. Then we hear Mark Thompson, C.E.O. at The Times, explain how to brew his ideal cup of British tea: using a stovetop kettle, loose black tea leaves, a strainer and a splash of milk. It's more complicated than you'd think.
Kim Severson of The New York Times tells us about the food world’s biggest trends. Plus, we chat with Fuchsia Dunlop about the textures, flavors and fragrances of Sichuan cuisine; Grant Barrett and Martha Barnette of “A Way With Words” discuss food names that have a secret; and we put a new spin on an old classic—the pineapple upside-down cake. Get this week's recipe, Pineapple Upside-Down Cornmeal Cake: https://www.177milkstreet.com/recipes/pineapple-upside-down-cornmeal-cake Read “What Will We Eat in 2020? Something Toasted, Something Blue” by Kim Severson: https://www.nytimes.com/2019/12/30/dining/food-trends-predictions-2020.html This week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.
“We can all connect over food and the love of the outdoors.”Iliana ReganLast week we explored the intersection of art and endurance with Rickey Gates.The week prior we broke barriers in women's sports with Lauren Fleshman and Lindsay Crouse.Today we go deeper on both themes. Not through the lens of running, film or journalism. Our vehicle for this occasion is food and literature.Meet Iliana Regan.The Rickey Gates of cuisine, think Lauren Fleshman with a knife.Much like Rickey, today's guest is also that rare human blessed with talents that span multiple disciplines. And like both Lauren and Lindsay, her success required the fortitude to stand up for herself in an industry dominated by men.A self-taught chef and author, Iliana has faced and overcome a litany of obstacles from substance abuse to sexual discrimination, ultimately prevailing to experience a special moment right now -- celebrated for both her culinary and literary accomplishments.At 15 Iliana landed her first restaurant gig washing dishes and never looked back. Leaning on the rustic experiences of her Midwestern upbringing (she was making mushroom tea long before Four Sigmatic was a thing), Iliana pioneered a unique locavore style of cooking dubbed 'new gatherer', plied daily at her Chicago restaurant Elizabeth -- notable for its homestead aesthetic, emphasis on foraged foods and deep connection to the natural surroundings.It's an approach that landed her a coveted Michelin star six years in a row. Jeff Gordinier, food and drinks editor for Esquire magazine (and former podcast guest), included Elizabeth on his recent list of the last decade’s 40 most important restaurants. Noma's René Redzepi, arguably the world's greatest chef, counts himself a fan. And David Chang dubs Iliana one of the best chefs he has ever known.This past summer Iliana published Burn The Place. A singular, powerfully expressive debut memoir, her story is raw like that first bite of wild onion, alive with startling imagery, and told with uncommon emotional power. The New York Times describes the book as, “perhaps the definitive Midwestern drunken-lesbian food memoir.” The New Yorker echoes this sentiment, calling it "brutal and luminous"; and “a thrilling, disquieting memoir of addiction and coming of age.” Oh yeah, it's also the first food book to be long-listed for the National Book Award since Julia Child in 1980.Now 10 years sober, Iliana’s passion has made an unlikely turn. Focused not in the predictable direction of building a culinary empire, her sights are instead set on a remote corner of Michigan’s Upper Peninsula. Deep in the Hiawatha National Forest, Iliana, alongside her wife Anna and three dogs, has converted a cabin on 150 acres into Milkweed Inn -- a bed and breakfast where she serves up her trademark 'new gatherer' cuisine to small groups of just 10 people over weekends between May and October.Today Iliana shares her story.It's a deeply personal conversation about her love of food, foraging and the great outdoors.It’s about identity and sexual politics. How a little girl who longed to be a boy navigated childhood growing up gay in an intolerant community.It’s about alcoholism and what comes with it. The usual stuff. Like running away from cops in handcuffs. Having sex in bar bathrooms. And using car keys to bump cocaine.And it's about sobriety. How Iliana ultimately transformed into a phenom of knife and pen. Celebrated for both her literary and culinary talents. And a woman who has made an indelible mark as a pioneer of ‘new gatherer’ cuisine in an industry dominated by men.As an aside, I implore all of you to read Kim Severson's recent and fantastic New York Times profile on Iliana entitled, After Culinary and Literary Acclaim, She’s Moving to the Woods.Final note of gratitude to Jeff Gordinier for introducing me to Iliana. Love you my friend.The visually inclined can watch it all go down on YouTube. And as always, the audio version streams wild and free on Apple Podcasts and Spotify.May you be as delighted by this exchange as I am.Peace + Plants,Listen, Watch & Subscribe Apple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week’s sponsorsAthletic Greens: 75 whole food sourced ingredients designed to optimize 5 key areas of health, Athletic Greens is the delicious daily habit that sets you up for a healthy future. I take the packets everywhere I go. So invest in your health without compromise! Go to: athleticgreens.com/richroll and claim your special offer today: 20 FREE travel packs valued at $79 with your first purchase.Outerknown: Founded by pro surfer Kelly Slater, Outerknown creates high quality, sustainably produced, and great looking mean's and women's clothes, ethically manufactured in the world’s cleanest solar-powered factory. When you’re ready to amp up your wardrobe, go to outerknown.com and enter my code RichRoll at checkout to get 25% off your full price order.Grove Collaborative: The online marketplace that makes it easy to go green by delivering all-natural & non-toxic home, beauty, and personal care products right to your doorstep. For a limited time, visit grove.co/richroll and get a FREE Grove Sustainable Swap Set with your purchase, along with FREE shipping and and FREE 60-day VIP Trial.Note: One of the best ways to support the podcast is to support the sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors".SHOW NOTESBackground, Context & ReferenceConnect with Iliana: Instagram | TwitterRead: Burn The Place: A MemoirElizabeth Restaurant: elizabeth-restaurant.comMilkweed Inn: milkweedinn.comNY Times: After Culinary and Literary Acclaim, She’s Moving to the WoodsNew Yorker: 'Burn The Place' Is A Thrilling, Disquieting Memoir of Addiction and Coming of AgeEsquire: The 40 Most Important Restaurants of the DecadeEsquire: Iliana Regan Became a Chef on a Dark, Twisted, Terrifying DayWashington Post: How acclaimed Chicago chef Iliana Regan found her bliss in the woodsEater: Superstar Chef Iliana Regan Ponders the Future of Michelin-Starred ElizabethVICE: Michelin-Starred Chef Iliana Regan's Next Project Is a Retreat in the WoodsVICE: Iliana Regan's Current Drugs of Choice Are Making Exquisite Food and Listening to Podcasts About CultsOprah: Iliana Regan is Breaking Barriers for Women in the Food IndustryRelated Podcasts You Might EnjoyRRP #453: Jeff Gordinier Is HungryRRP #378: Eduardo Garcia Is The Bionic ChefRRP #164: How Chef Seamus Mullen Healed HimselfRRP #321: Rocco DiSpirito's Plant-Based EmbraceRRP #220: Chef Matthew Kenney Is Crafting The Future of FoodThanks to Jason Camiolo for production, audio engineering and show notes; Margo Lubin and Blake Curtis for video, editing and graphics; portraits by Ali Rogers; and theme music by Ana Leimma.*Disclosure: Books and products denoted with an asterisk are hyperlinked to an affiliate program. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.for 1000s of delicious, customized plant-based recipes & so much more, check out our Plantpower Meal PlannerHOW CAN I SUPPORT THE PODCAST?Tell Your Friends & Share Online!Subscribe & Review: iTunes | Spotify | Stitcher | Soundcloud | Google PodcastsDonate: Check out our Patreon accountSupport The Sponsors: One of the best ways to support the podcast is to support our sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors". See acast.com/privacy for privacy and opt-out information.
You don't do Pulitzer Prize-winning journalism without asking tough, uncomfortable questions. New York Times food correspondent Kim Severson has made a much-lauded career out of finding the truth, beauty, and sometimes ugly humanity in the food system—and this time the tables are turned. Severson sat down for a deeply personal conversation about interviewing vulnerable people, deciding which stories to tell, and taking care of herself in the process.
Jim Wofford is an eventing icon. As a rider, he competed in three Olympics—in 1968, 1972 and 1980, winning two team silver medals and one individual silver medal. He also rode in two World Championships in 1970 and 1978, winning individual and team bronze medals. He earned a team gold medal in the 1967 Pan-American Games and captured the U.S. National Championship five times on five different horses. As a coach, Jim has had countless students on U.S. Olympic, World Championship and Pan American Games teams, including David and Karen O’Connor and Kim Severson. Today he is also a much sought-after clinician. When not teaching, Jim is a prolific author, historian and outdoorsman. His column in “Cross Country with Jim Wofford” has been running in Practical Horseman for more than 13 years.In this episode, he brings alive the history of the U.S. equestrian team starting with the involvement of his father, Col. John W. Wofford, a graduate of the U.S. Cavalry system and a 1932 Olympian. Jim explains where some of today’s training practices stared, like riders going overseas to compete. He talks about the greats of the sport, including many mentors such as Lars Sederholm, Jack Le Goff, Bert de Némethy and Bill Steinkraus. And Jim shares stories of the two great horses in his life—Kilkenny and Carawich. See acast.com/privacy for privacy and opt-out information.
Kim Severson covers food culture for the New York Times and contributes to NYT Cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices
Karen & Rob catch up with the great Kim Severson to chat about her start in riding and business today. Kim is one of our all time favorites and we were excited to chat with her. We hope you enjoy this interview as much as we do.Kim Severson Eventing:http://www.kimberlyseversoneventing.com/Please support our Sponsor Mane 'n Tail:https://manentailequine.com/products/Major League Eventing:https://www.majorleagueeventing.com/
On this special bonus episode of Keep Calm and Cook On, Julia shares a recording of the final event for her Now & Again book tour— a panel conversation at the Atlanta History Center with Rosalind Bentley (of the Atlanta Journal Constitution), Kim Severson (of the New York Times), Deborah VanTrece and Lorraine Lane (of Twisted Soul Cookhouse & Pours), the cookbook author Virgina Willis, and the literary agent and consultant Lisa Ekus. In the conversation, the women share their experiences and explore what it means to be a queer-identified woman in food today. Thanks to the Atlanta History Center for hosting, Tiffanie Barriere for making cocktails, Arepa Mia for providing arepas. For more about Equity at the Table, head over to EquityAtTheTable.com. For more about Julia, head to JuliaTurshen.com. If you're enjoying the show, please subscribe, rate + review the show...better yet, tell a friend!
Georgia Freedman, author of “Cooking South of The Clouds,” travels China’s “Wild West” in search of new foods. Plus, Kim Severson of The New York Times explores the supermarket of the future; we make Australian pulled pork; and Dan Pashman discusses the pros and cons of “shower beers.” For this week’s recipe, Miso-Gochujang Pulled Pork, visit: https://www.177milkstreet.com/recipes/miso-gochujang-pulled-pork This week’s sponsors: Go to FergusonShowrooms.com (http://fergusonshowrooms.com/) to browse the Inspiration Gallery and request an appointment. Go to milkstreet.robinhood.com (http://milkstreet.robinhood.com/) to sign up. Robinhood is giving listeners a free stock like Apple, Ford or Sprint to help you build your portfolio.
On today's episode of All in the Industry®, host Shari Bayer's guest is Kim Severson, the national food correspondent for The New York Times. She was the formerly the Southern bureau chief for The Times national desk. Kim reports on food news, contributes to NYT Cooking and was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment issues. She has been on staff since 2004, and previously worked for The San Francisco Chronicle and The Anchorage Daily News in Alaska. She has received many accolades, including four James Beard awards, and has written four books, with her latest, “Cookfight,” written with a fellow Times food writer, Julia Moskin, and published in 2012. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Planta in South Beach, FL. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Kim Severson All in the Industry is powered by Simplecast.
Asha Gomez, the chef and cookbook author, sits down with Julia for a conversation that casts a wide net and covers everything from switching gears to finding your own voice and using it. They discuss her venue, The Third Space, and the impetus behind it. They talk about finding out what works by first finding out what doesn't. They talk about how Asha continuously explores her two Souths— the area of Southern India where she’s from and the area of the American South where she calls home. They also discuss the perception, and misconception, of Indian food in America. The conversation closes on Asha’s advocacy work and finding the power of her own voice. For more about the Third Space, head here. For The New York Times article about Asha by Kim Severson, head here. For more about CARE, head here. And for more about Julia Turshen and her work, head here. For the Italian Flag Baked Pasta from Now & Again that Julia mentions, head here.
This week we had a fun conversation with Eleni’s Cookies founder Eleni Gianopolus, all about baking with kids, starting a business while starting a family, and so much more! Episode Links: Eleni’s Cookies Color Me! Cookies and edible markers America’s Test Kitchen Kids Edible Gold Leaf Edible Silver Leaf Edible Gold Paint Edible Glitter New York Cake Dorie’s Cookies, by Dorie Greenspan Let’s start easy: Instant Pot Mashed Potatoes, by Amy Oztan – Amy Ever After Vivo Smart 4 with Body Battery Deliver smiles this holiday with Alexa How to donate to Toys for Tots with Alexa, by Amy Oztan – Amy Ever After Bonus article: Meet the Cookiers, Home Bakers With a Bond Stronger Than Royal Icing, by Kim Severson, NY Times Are you following us on Facebook? It’s a great way to see what we’re reading (including articles that might show up in future episodes), ask us questions, and give us feedback.
This episode is an excerpt from The View From The Kitchen panel event hosted by the New York Times and Yerba Buena Center for the Arts in the summer of 2018. Kim Severson, a New York Times correspondent that was on the team that broke the #MeToo stories in the food industry, has a conversation with Chef Reem Assil, Chef Dominique Crenn and Chef Tanya Holland about issues facing the food industry. Chef Reem Assil https://www.eater.com/2018/4/27/17263640/reem-assil-dyafa-daniel-patterson-oakland-opening https://munchies.vice.com/en_us/article/mbkqvv/the-tenacity-of-chef-reem-assil Chef Tanya Holland https://www.tanyaholland.com/ https://sf.eater.com/2018/1/26/16938936/tanya-holland-bro-culture-top-chef-season-15 Chef Dominique Crenn https://sf.eater.com/2018/11/29/18118124/atelier-crenn-three-stars-dominique-crenn-san-francisco https://www.eater.com/ad/16090818/dominique-crenn-investment-living-wage Listen to the full discussion at https://www.copperandheat.com/episodes/episode-7-the-view-from-the-kitchen
Air Date: 9/21/2018 Today we take a look at the economics, sexism and racism embedded in the restaurant industry, largely due to the practice of tipping. Be part of the show! Leave a message at 202-999-3991 Episode Sponsors: Newsvoice| Amazon USA| Amazon CA| Amazon UK| Clean Choice Energy Support Best of the Left on Patreon! SHOW NOTES Ch. 1: The Racist History of Tipping - Splinter - Air Date 9-4-17 Tipping was considered “un-American” and “undemocratic” when rich Americans began to adopt the practice in the mid-1800s. By the end of the Civil War, tipping had spread throughout the country. Ch. 2: Saru Jayaraman on Outlawing the Tipped Minimum Wage Part 1 - CounterSpin (@FAIRmediawatch) - Air Date 11-27-15 Saru Jayaraman, co-founder and co-director of the Restaurant Opportunities Centers United, on the movement to outlaw the “tipped wage” — the idea that a minimum wage of $2.13 is OK, because waitstaff get enough in voluntary tips to make up for it. Ch. 3: THE MIDTERMS MINUTE- Minnesota’s Battleground Races! - Best of the Left Activism Take action! Click the title and/or scroll down for quick links and resources from this segment. Ch. 4: Danny Meyer on the trouble with tipping - Start Making Sense from @TheNation - Air Date 11-8-17 Legendary restaurateur Danny Meyer explains why he’s against tipping—he spoke at a dinner in honor of The Nation’s Food issue, held at his restaurant at the Whitney Museum, “Untitled.” Ch. 5: Saru Jayaraman on Outlawing the Tipped Minimum Wage Part 2 - CounterSpin (@FAIRmediawatch) - Air Date 11-27-15 Saru Jayaraman, co-founder and co-director of the Restaurant Opportunities Centers United, on the movement to outlaw the “tipped wage” — the idea that a minimum wage of $2.13 is OK, because waitstaff get enough in voluntary tips to make up for it. Ch. 6: When sexual harassment is on the menu Part 1 - Bite - Air Date 4-6-18 Tara Duggan and Kim Severson talk about their reporting on how powerful men in acclaimed kitchens abused their power. And San Francisco restaurateur Karen Leibowitz tells us how she’s trying to stop harassment in her kitchen before it begins. Ch. 7: Understanding the gender and racial implications of the tipped minimum wage - Pod Save the People - Air Date 5-8-18 DeRay, Clint, and Brittany discuss women’s wages and the dangerous effects of the two-tiered system of the tipped minimum wage. Ch. 8: When sexual harassment is on the menu Part 2 - Bite - Air Date 4-6-18 Tara Duggan and Kim Severson talk about their reporting on how powerful men in acclaimed kitchens abused their power. And San Francisco restaurateur Karen Leibowitz tells us how she’s trying to stop harassment in her kitchen before it begins. Ch. 9: #TimesUp needs to join with the Fight for $15 - Mouthy. Messy. Mandatory. - Air Date 5-26-18 McDonald's and Walmart get their minimum wage arses handed to them by #TimesUp and Fight for $15. VOICEMAILS Ch. 10: A doctor's perspective on recent stories - Catherine from Bloomington, IL Ch. 11: Thoughts on interrogating ourselves and communicating effectively - Erin from Philadelphia Ch. 12: Final comments on the new support Apple has given to the chapter markers you can use while listening to the show THE MIDTERMS MINUTE REGISTER TO VOTE: RocktheVote.org/register-to-vote/ CONFIRM VOTER REGISTRATION: RocktheVote.org/resources/am-i-registered-to-vote/ CHECK VOTING DATES & POLICIES: RocktheVote.org/voting-information/ VOTER ID INFO/HELP: VoteRiders & 866ourvote.org Get Involved: Swing Left (Help flip districts from anywhere) Red to Blue (DCCC program to flip seats) When We All Vote (Michelle Obama’s initiative) Voter Circle (friend-to-friend outreach tool) Vote Forward(mail letters to unlikely voters) Volunteer for Democrats Abroad? 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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.
Kim Severson on the hunt for a lost strain of rice; J. Kenji López-Alt on salt; and pie plates for grilling.
It's a Big Listen smörgåsbord! We'll meet Francis Lam, new host of The Splendid Table, taste chocolate with The Slow Melt and hear which food podcasts New York Times food writer Kim Severson favors. Plus: Lauren enters brunch hell with Brendan Francis Newnam.
On this week’s episode of Inside Julia’s Kitchen, host Todd Schulkin speaks to Kim Severson, award-winning journalist and food writer for the New York Times and author of several books. Listen in to hear Kim’s take on the #MeToo movement in the food industry and what it’s like to cover food and natural disasters. Plus, Kim discusses food trends for 2018 and shares her very special Julia Moment. Inside Julia's Kitchen is powered by Simplecast
On the final episode of the Whole Hog's second season, host John Huey looks back at the year in Southern culture. Matt Hendrickson joins the show to talk about 2017's best music releases, Kim Severson weighs in on Southern food, and Square Books’ Richard Howorth discusses the year's must-read Southern books. For more coverage of the year in Southern food, music, books, and more, keep an eye on gardenandgun.com.
It's a Big Listen smörgåsbord! We'll meet Francis Lam, new host of The Splendid Table, taste chocolate with The Slow Melt and hear which food podcasts New York Times food writer Kim Severson favors. Plus: Lauren enters brunch hell with Brendan Francis Newnam.
Kim Severson, National Food Correspondent for The New York Times, interviews famous food celebrities including Paula Deen, Alton Brown, and Thomas Keller; author Crystal King explores the food of ancient Rome; margaritas the Milk Street way; and Dr. Aaron Carroll attests to coffee as health drink. (Originally aired 8/11/17)
Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th – 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food. Part two of Sunday's programming delved into concepts such as adaptive grazing techniques, a reimagining of the archaic curriculum of “home economics," and a deeper understanding of equality in politics of farming. This incredibly diverse group of individuals shared their knowledge and passion for making a difference through our local communities. Discussions also included a deeply intersectional examination of the restaurant business through the avenues of equity and race relations, and how both chefs and restaurateurs must take a stand to protect our nation’s immigrants through the socio-cultural establishment of “restaurant sanctuaries." List of speakers: 00:10 – Marc Oshima, AeroFarms 6:53 – Evan Mallett, Black Trumpet 12:50 – Josh Goldman, Australis Barramundi 20:00 – Hugh Acheson, Seed Life Skills 34:00 – Tamara Jones, Southeast African American Farmers Organic Network, and Matthew Raiford, The Farmer and the Larder 49:44 – Kim Severson, The New York Times; Daniel Patterson, Alta Group, Coi and LocoL; Johnny Livesay, Black Star Co-Op; Saket Soni, National Guestworker Alliance; Marielena Hincapié, National Immigration Law Center
Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th - 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food. Heritage Radio Network was there to capture the sights and sounds of the summit’s prominent speakers at an event hosted by New York Times food correspondent, Kim Severson. In part one of the summit, attendees heard from Paula Daniels (Co-Founder of the Center for Good Food Purchasing), Martha Mendoza (Pulitzer Prize-winning journalist, Seafood from Slaves), and Tunde Wey (author of Blackness in America). We also caught up with Alice Rolls (Executive Director of Georgia Organics). 0:08 – Kim Severson, New York Times (moderating throughout) 0:45 – Piper Davis, Grand Central Bakery 6:15 – Steven Satterfield, Miller Union 7:58 – Judith Winfrey, PeachDish 15:48 – Paula Daniels, Center for Good Food Purchasing 43:11 – Martha Mendoza, Pulitzer Prize Winning AP Reporter 59:30 – Tunde Wey, Blackness in America, and Julia Bainbridge, Atlanta Magazine 1:30:38 – Alice Rolls, Georgia Organics
It's a big episode for #girlpower, as the team proves to be right in the prediction for Izzy Taylor to take the final leg of the 2017 Event Rider Masters series with Be Touchable. With the USA also taking a major victory at the weekend with Kim Severson and Cooley Cross Border winning the Blenheim Palace CCI3*, plus a major CIC3* running in the States at Plantation Field, it's safe to say Jenni hijacks the episode. Mighty Nice is back, ya'll! Diarm also talks about being on fire ... literally. Nicole has a narrow miss with a vodka luge. Sam actually holds things together for once.
Interviews with famous foodies; the cuisine of ancient Rome; our recipe for margaritas; Christopher Kimball’s top 5 food books; and coffee as health food.
The food writers Julia Moskin and Kim Severson on school lunches, potluck dinners, plums and the joy of cooking in Julia Child's house. Susan Lehman is host
The food writers Julia Moskin and Kim Severson on school lunches, potluck dinners, plums and the joy of cooking in Julia Child’s house. Susan Lehman is host
Times Food reporters Julia Moskin and Kim Severson talk food, zucchini, tahini, peaches and the perfect summer meal.
Times Food reporters Julia Moskin and Kim Severson talk food, zucchini, tahini, peaches and the perfect summer meal.
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