Podcast appearances and mentions of klancy miller

What drives Israel's Prime Minister Benjamin Netanyahu? Israel Public Broadcasting's Nathan Guttman explains what makes Israel's longest-serving and most conservative prime minister tick. And, Willie Mays died at the age of 93. He's considered to be the greatest all-around baseball player ever. KQED's Brian Watt reports on his legacy. Then, Juneteenth is the newest national holiday in the U.S. Chef and author Klancy Miller joins us with some recipes and reflections on what freedom means.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Join us in this delectable episode as we sit down with Klancy Miller, a distinguished pastry chef, culinary educator, and the celebrated author of "Cooking Solo" and "For The Culture." From her journey at Le Cordon Bleu to her endeavors in highlighting remarkable Black women and femmes in the culinary industry, Klancy shares her insights and passion for blending cultural influences with the artistry of desserts. We explore: How Klancy's sweet tooth turned into a passion for pastry making.  Her post-college journey, the decision to enroll at Le Cordon Bleu in Paris and how she rewrote her experience with the city through culinary education and creative expression. Klancy's latest book, "For The Culture," which highlights remarkable Black femmes in the culinary world. Curious about For The Culture? Order Klancy's extraordinary book here!  Dive into Klancy's recipes with Cooking Solo: The Fun of Cooking for Yourself  Based in Philadelphia? Check out Honeysuckle Provisions Discover more about Le Cordon Bleu's Diplôme de Pâtisserie More from Klancy Miller:  Website Instagram  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Klancy Miller is the author of For the Culture: Phenomenal Black Women and Femmes in Food, a fantastic new anthology pairing recipes and reflections that began as a magazine with the same name. Klancy is also a trained pastry chef, a recipe developer, and the author of Cooking Solo: The Fun of Cooking for Yourself. We've long admired Klancy's work, and it's a thrill to have her on the show to talk about creating the book she wished she had access to when coming up in the industry, her love of Paris, and much more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from youMORE FROM KLANCY MILLER:A Juneteenth Menu from Chef Klancy Miller [Vogue]Klancy Miller's Favorite NYC Spots Run By Black Women [The Infatuation]

Kate and Kristin speak with Klancy Miller about her magazine and upcoming book: For the Culture: Phenomenal Black Women and Femmes in Food. She speaks about writing the book she wanted to read when she was younger, how the idea came about and how events in 2020 influenced it. She shares how it evolved from proposal to book, why she included recipes and the ups and downs of its interview format. Finally, she talks about the decision to use illustrations, her self-funded book tour and what is next for her personally and professionally. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsKlancy MillerWebsiteInstagramFor the Culture Magazine Mona Creative Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showFor the Culture by Klancy MillerCooking Solo by Klancy Miller

In Julia's world, one golden rule holds true: Paris is always a good idea. In Episode 3 of Dishing On Julia, host Kerry Diamond takes a deep dive into Episode 3 of Julia with executive producer Erwin Stoff and director Scott Ellis. They share what made Julia herself so special and the particular challenges and delights of creating this episode on location. In the second half, author and food writer, Klancy Miller stops by to share her love for Paris and how Julia influenced her approach to life and food. Learn more about your ad choices. Visit megaphone.fm/adchoices

A new book that's part essay collection and part cookbook amasses stories, insights and delicacies of over sixty BIPOC women and femme-identifying people who are shaping the food and wine industry today. Food writer Klancy Miller discusses her book, For the Culture: Phenomenal Black Women and Femmes in Food.

Author Klancy MIller sits down to discuss her recently published book  For the Culture: Phenomenal Black Women and Femmes in Food, and the life and career that lead to her writing it. Her conversation with Andrew covers her early Francophile tendencies, matriculation at Le Cordon Bleu in Paris, time in Michelin three-star  pastry kitchens, and her pivot to writing. This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.And if you are in NYC, please come to the first book event/signing on Thursday, October 19, at 7pm at Books Are Magic (Montague Street location). Tickets now available!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Klancy Miller's brand new book, “For the Culture: Phenomenal Black Women and Femmes in Food,” spotlights more than 60 individuals shaping the hospitality world today, and pays tribute to the trailblazers who made it all possible, including Edna Lewis and B. Smith. Klancy joins host Kerry Diamond to talk about them, as well as some of the current trailblazers featured in “For the Culture,” from culinary creative Sophia Roe to wine and travel pro Julia Coney. Klancy also discusses the making of the book and her love of France, and she shares some remembrances of her late mother, Rose, who inspired her love of food and who Klancy calls “an architect of happiness.” “For the Culture” is dedicated to both of her parents. Thank you to OpenTable and Amaro Nonino for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. You can find Amaro Nonino in the world's best bars and liquor shops and you can learn more at grappanonino.it.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Klancy: Instagram, For the Culture book, website

Memo Torres hops on Metro's 33 bus line to seek out tacos from Santa Monica to downtown. The field narrows for the 2023 Tortilla Tournament as Gustavo Arellano reveals the Eso Eight, who are still in the running for the Golden Tortilla. Writer and chef Klancy Miller shines a light on the Black women and femmes at the top of their game in food, wine, and hospitality. Recipe developer Susan Simon teams up with Rabbi Zoe Zak to celebrate the Jewish high holidays. Uli Nasibova heads to the farmer's market to buy quince for a chicken dish.

Writer and chef Klancy Miller talks to Mark and Kate about writing the book you want to read (a la Toni Morrison), how the food world now is better than the one she entered into, and her love of pop-ups. Plus: Jerusha Klemperer, director of FoodPrint, talks to Mark about PFAS, the "forever chemicals," and how they've ended up in well water, on farms, in food, and, ultimately, in people's bodies.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/klancy-miller-foodprint-pfas-smoked-okra-dipSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Chef Eric Adjepong was a finalist on season 16 of Bravo's Top Chef and a contestant on season 17 of Top Chef All-Stars, where he earned consistent acclaim from judges and popularity among viewers. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style. On this episode we talk about Eric's new children's book, Sankofa: A Culinary Story of Resilience and Belonging. We also talk about is forthcoming cookbook, as well as what it was like to compete on Top Chef. What a great conversation.Also on the show, Aliza and Matt continue to preview the exciting fall cookbook season, including early thoughts on new releases from Klancy Miller, Molly Baz, Nancy Silverton, Erika Council, Cheap Old Houses, Andrew Friedman, and Leah Koenig.MORE FROM ERIC ADJEPONG: ReachTV Orders ‘Cultural Eats' Starring Chef Eric Adjepong, From Chris Paul's Production Company [Variety]Sankofa [Official]

As the incomparable bell hooks wrote in 2016, ‘To truly be free, we must choose beyond simply surviving adversity, we must dare to create lives of sustained optimal wellbeing and joy.'  From creating equitable opportunities in the dairy industry, to telling the quiet parts loudly about kitchen life during American slavery, this week we round off Black History Month and head into Women's History Month with a love letter to Black women in food who are embodying this ethos. Further Reading:Pre-order your copy of “For the Culture” by Klancy Miller to celebrate the amazing contributions of Black women and femmes to American culinary history and hospitality.Learn more about Leni Sorensen's culinary research in her full interview on Inside Julia's Kitchen here. You can find out more about Therese Nelson and Black Culinary History here. Listen to the full Cutting the Curd episode featuring Cheese Culture Coalition here. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast. 

KLANCY MILLER shares the joy of Cooking Solo NIR MARGILITH on the gastronomic pleasures of Israel RICHARD LUSTIG teaches you how to win the Lottery.

Editorial assistant Jesse Sparks sits down with writer and cookbook author Klancy Miller who just launched For the Culture, a biannual magazine by and celebrating Black women in food and wine. They chat about what inspired her to start this endeavor, the challenges of raising money (you can donate here!), and how she hopes to build a real community with the contributors and readers of the magazine. After that, Alex Beggs talks about her latest piece, a deep-dive investigation into why we're so obsessed with crispy foods. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Klancy Miller talks to Jesse about her secret sleuthing tendencies, her family's love for one very special dessert, and her One: Parisian Chestnut Mini-Cakes that are easy to make and even easier to eat. Klancy Miller is the author of Cooking Solo: The Fun of Cooking for Yourself, and the founder of For the Culture: A magazine celebrating Black women and femmes in food and wine. You can follow her on Twitter and Instagram @klancycooks. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

I talk about food trends for 2022, the disconcerting silence about Wendy Williams health and Bridget Everett's new show on HBO Max. Check out the cookbook, Cooking Solo by Klancy Miller. --- Send in a voice message: https://anchor.fm/nichelle7/message

For generations of cooks, Jacques Pépin has been the master. Early in his career he cooked for eminences like Charles DeGaulle, and was offered a job at the White House. But after a serious car accident ended his time in restaurants, Pépin remade a new career as a teacher, cookbook author, chef, and broadcaster. On television—at first alongside his friend Julia Child—he brought the gospel of French cooking into so many American homes, at a time when there was no other fine cuisine. At eighty-five, he is still active on Facebook Live, with a notably humble variety of use-what-you-got cooking that's well suited to the pandemic era. Pépin consented to a one-on-one lesson with David Remnick, a cooking novice, and together they tackled the subtle art of making a crêpe. Plus, Klancy Miller, the author of “Cooking Solo,” talks with the food correspondent Helen Rosner about her underlying philosophy: you should treat yourself as well as you would treat anyone else.

How does food media canonize Black culinarians? And what do we gain when we see Black food and chefs in fully realized, human stories? Host Korsha Wilson speaks with Klancy Miller to consider the concept of ownership and the opportunity to create space with her new independent magazine, For the Culture. Later, chef Therese Nelson of Black Culinary History discusses the dangers of canonizing chefs and the power of documentation and telling the truth.

In this episode of the Black Girl In Om Podcast, chef & author Klancy Miller joins BGIO founder Lauren in conversation around the expansive power of expressing love to ourselves and our communities through the preparation and enjoyment of food. Klancy and Lauren share their unique food rituals that help them to create the perfect vibe for a truly nourishing and joyful culinary experience. Klancy talks about how never seeing Black women featured in food magazines growing up inspired her to build a first-of-its’-kind biannual printed food & culture magazine called For The Culture created by and about Black women tastemakers across the Diaspora. As Klancy points out, we are literally everywhere as chefs, sommeliers, farmers, bakers, food activists and restaurateurs, playing essential roles in architecting cuisines and influencing the culture. No matter where you’re at in your relationship to cooking and food, you’re sure to take away something nourishing from this conversation that inspires you to infuse each meal with love and joy.

Dr. Jessica B. Harris, award-winning food historian and one of the world’s leading experts on the foodways of African Diaspora, and Klancy Miller, Founder of For the Culture magazine and author of Cooking Solo, join Julia to discuss the first issue of For the Culture, legacy, money, and more.Dr. Harris is the author of twelve critically acclaimed, essential cookbooks including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish: Traditional Caribbean Cooking, The Welcome Table: African-American Heritage Cooking, The Africa Cookbook, and High on the Hog: A Culinary Journey from Africa to America. She’s also the author of My Soul Looks Back, a memoir published in 2017 that combines her powerful writing with her remarkable stories about her relationships with people like Dr. Maya Angelou, Nina Simone, and James Baldwin. My Soul Looks Back was a finalist for the PEN/Open Book Award. In 2020, Dr. Harris received a Lifetime Achievement Award from the James Beard Foundation.In January of this year, 2021, Dr. Harris appeared on the cover of the first ever issue of For The Culture, a a biannual printed food magazine that celebrates Black women and femmes in food and wine. The stories in For the Culture are about Black women throughout the diaspora, written by Black women and photographed and illustrated by Black women.For the culture was founded by Klancy Miller, a writer and pastry chef who trained and worked at  Le Cordon Bleu in Paris. Klancy is the author of the cookbook Cooking Solo: The Fun of Cooking for Yourself.Helpful follow-up links:For more about Dr. Harris and her work, head here and also head here.To listen to Dr. Harris in conversation with Elle Simone-Scott on The Walk-In, head here.For more about For the Culture and to order your copy, head here.To follow For the Culture on Instagram, head here.For more about Klancy and Cooking Solo, her cookbook, head here.For more about Julia's new book Simply Julia, head here.For a signed copy of Simply Julia, head here to order from Oblong Books.For all of the details about Julia's upcoming virtual book tour, head here.For more episodes of Keep Calm and Cook On, head here.For more about Oxo, head here.

This week host June Thomas talks with cookbook author Klancy Miller, whose book Cooking Solo celebrates the joy of making delicious food for yourself. In the interview, Klancy talks about the trial and error of her career journey and how she came to focus on recipe development after studying at the Le Cordon Bleu in Paris. She also discusses her process for designing recipes and why she decided to write a cookbook specifically for single people. Klancy’s latest project is For the Culture, a food magazine that celebrates Black women in food and wine.  After the interview, June and co-host Rumaan Alam talk about their own relationships to food and cooking.  In the exclusive Slate Plus segment, Klancy talks about her sources of inspiration and how she deals with creative blocks.  Send your questions about creativity and any other feedback to working@slate.com or give us a call at (304) 933-WORK. That’s (304) 933-9675.  Podcast production by Cameron Drews. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get benefits like zero ads on any Slate podcast, bonus episodes of shows like Slow Burn and Dear Prudence—and you’ll be supporting the work we do here on Working. It’s only $35 for the first year, and you can get a free two-week trial. Sign up now to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week host June Thomas talks with cookbook author Klancy Miller, whose book Cooking Solo celebrates the joy of making delicious food for yourself. In the interview, Klancy talks about the trial and error of her career journey and how she came to focus on recipe development after studying at the Le Cordon Bleu in Paris. She also discusses her process for designing recipes and why she decided to write a cookbook specifically for single people. Klancy’s latest project is For the Culture, a food magazine that celebrates Black women in food and wine.  After the interview, June and co-host Rumaan Alam talk about their own relationships to food and cooking.  In the exclusive Slate Plus segment, Klancy talks about her sources of inspiration and how she deals with creative blocks.  Send your questions about creativity and any other feedback to working@slate.com or give us a call at (304) 933-WORK. That’s (304) 933-9675.  Podcast production by Cameron Drews. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get benefits like zero ads on any Slate podcast, bonus episodes of shows like Slow Burn and Dear Prudence—and you’ll be supporting the work we do here on Working. It’s only $35 for the first year, and you can get a free two-week trial. Sign up now to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week host June Thomas talks with cookbook author Klancy Miller, whose book Cooking Solo celebrates the joy of making delicious food for yourself. In the interview, Klancy talks about the trial and error of her career journey and how she came to focus on recipe development after studying at the Le Cordon Bleu in Paris. She also discusses her process for designing recipes and why she decided to write a cookbook specifically for single people. Klancy’s latest project is For the Culture, a food magazine that celebrates Black women in food and wine.  After the interview, June and co-host Rumaan Alam talk about their own relationships to food and cooking.  In the exclusive Slate Plus segment, Klancy talks about her sources of inspiration and how she deals with creative blocks.  Send your questions about creativity and any other feedback to working@slate.com or give us a call at (304) 933-WORK. That’s (304) 933-9675.  Podcast production by Cameron Drews. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get benefits like zero ads on any Slate podcast, bonus episodes of shows like Slow Burn and Dear Prudence—and you’ll be supporting the work we do here on Working. It’s only $35 for the first year, and you can get a free two-week trial. Sign up now to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen now | We talked about cannoli, why she went to Paris for culinary school, the political power of pastry (an ongoing theme!), and how this year has expanded her vision for the soon-to-launch magazine.  This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Cooking for one during quarantine? We got you. Today we’ll be going over practical tips and tricks for making solo cooking more efficient and enjoyable. We’ll also be talking with Klancy Miller, who authored Cooking Solo: The Fun of Cooking for Yourself. In This Episode We’ll Cover:• How to minimize food waste when cooking for one • Ways to make solo cooking more enjoyable • Pro food storage tips to make the most out of your fridge • Ideal recipes for solo cooks • Ways to socially connect over cooking while social distancing & MORE! 3 Ways You Can Support This Podcast:• Rate• Review• Support our sponsors using our unique ‘HOOKUP’ codes below HOOKUP CODES: • OSEA: Go to oseamalibu.com/foodheaven for $10 off your first purchase of $50 or more• Buffy: For $20 off Buffy comforter, visit Buffy.co and enter code FOODHEAVEN For our resources and shownotes, visit foodheavenmadeeasy.com/podcast.

In Part 3 of our Food Media Awakening Series, we're talking all about food media: specifically, food media that is not owned or led by white people. With power and editorial control largely in the hands of white people at "mainstream" food media outlets, we're talking with editors, publishers, and writers about the importance of having and investing in Black- and POC-led food media. Food writer and cookbook author Klancy Miller joins to discuss her forthcoming magazine, For The Culture, which tells the stories of Black women in food and wine by Black female writers, photographers, and illustrators. Editors Sheree Williams of Cuisine Noir and Rochelle Oliver of Island & Spice discuss their work and editorial processes. And we hear analysis from Jamila Robinson, food editor for the Philadelphia Inquirer and chair of the James Beard Awards' journalism committee, and food writer Osayi Endolyn. See acast.com/privacy for privacy and opt-out information.

We're listening back to some favorite tips to make you a better cook, including Chris Prosperi's trick for making dinner in a rice cooker. Plus, Klancy Miller joins us to talk about her book, Cooking Solo. It's all about the joy of cooking for yourself. Klancy shares recipes for a salmon pasta dish (it uses up leftovers!), polenta with mushrooms, and almond cake. Support the show: https://foodschmooze.org/donate/ See omnystudio.com/policies/listener for privacy information.

Pastry chef, food writer, television personality, and cookbook author Klancy Miller has entered the culinary landscape with formidable skill and grace. She had no idea that the food world was where her passions would be realized. But, after college, Klancy went to Paris to the Le Cordon Bleu Cooking School where a whole new world opened in an almost magical way. Coming up you'll hear what it was like to cook, live, and study in France, what it means to work in a Michelin-starred restaurant as the only woman on the pastry line, how cool it is to cook for yourself and then to write a book about it ("Cooking Solo: The Fun of Cooking for Yourself"), and about a remarkable new project called "For the Culture", a glossy magazine featuring remarkable Black women in the world of food, wine and hospitality. Klancy shares her story with author and chef Rozanne Gold.  

Pastry chef, food writer, television personality, and cookbook author Klancy Miller has entered the culinary landscape with formidable skill and grace. She had no idea that the food world was where her passions would be realized. But, after college, Klancy went to Paris to the Le Cordon Bleu Cooking School where a whole new world opened in an almost magical way. Coming up you'll hear what it was like to cook, live, and study in France, what it means to work in a Michelin-starred restaurant as the only woman on the pastry line, how cool it is to cook for yourself and then to write a book about it ("Cooking Solo: The Fun of Cooking for Yourself"), and about a remarkable new project called "For the Culture", a glossy magazine featuring remarkable Black women in the world of food, wine and hospitality. Klancy shares her story with author and chef Rozanne Gold.

Editorial assistant Jesse Sparks sits down with writer and cookbook author Klancy Miller who just launched For the Culture, a biannual magazine by and celebrating Black women in food and wine. They chat about what inspired her to start this endeavor, the challenges of raising money (you can donate here!), and how she hopes to build a real community with the contributors and readers of the magazine. After that, Alex Beggs talks about her latest piece, a deep-dive investigation into why we're so obsessed with crispy foods. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join cohosts Vallery and Ethan for a conversation with Klancy Miller and Rochelle Oliver. Klancy is a pastry chef and cookbook author, and her book is Cooking Solo: The Fun of Cooking For Yourself. Rochelle is a journalist and the editor of IslandandSpice.com, an online magazine covering Carribbean cuisine. They'll share the stories of their careers in (and out) of food media and discuss the state of food writing today!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Why Food? is powered by Simplecast. 

This week, we're listening back to some of our favorite tips to make you a better cook, including Chris Prosperi's trick for preparing your whole dinner in a rice cooker. It's possible! Plus the gang shares tips for using a mandolin to prep ingredients for salads and slaws; as well as a fast, easy recipe for garlic-lemon shrimp and grits. Instant grits are the "cheater" ingredient that make this a quick weeknight meal. Finally, we call out, "Table for one," loud and proud. Cookbook author Klancy Miller joins us to talk about her book, Cooking Solo. It's all about the joy of cooking for yourself. Klancy shares recipes for a salmon pasta dish (it uses up leftovers!), and Polenta with Shiitake Mushrooms. She shares her Orange Blossom and Almond Cake, too, because, well. . .you have to have friends over! Support the show.

This episode features the first official Equity at the Table event. It is a recording of a panel conversation moderated by Klancy Miller, an EATT Advisory Board member and author of Cooking Solo. Host Julia Turshen was the author on the panel and was joined by Kara Rota, a cookbook editor, Cindy Uh, a literary agent with Thompson Literary Agency, and Heami Lee, a photographer who shoots cookbooks plus other work. They cover everything from book proposals to writing, shooting, and promoting a book. The goal of this event was to try and create some transparency and to foster community. The publishing industry is really opaque and so much of book publishing, and definitely cookbook publishing, is relationship-based. Familial terms abound— for example, publishing companies are referred to as publishing houses. The agent-author relationship is often discussed like dating— about finding the right match. Authors refer to books as their babies. Relationships between authors, editors, photographers, and even readers often transcend the professional and become personal. Which can be wonderful, but also confusing. How do you navigate when something isn’t going well? How do you get in the door if you don’t know anyone? This episode attempts to answer some of those questions. Here are some additional resources: Join Equity at The Table! Support Equity at the Table! Virginia Willis' tips on a successful book tour (via Dianne Jacob). Cookbook book proposal contents guidelines via The Lisa Ekus Group Publishing a cookbook tips from Andrea Nguyen Writing a cookbook proposal via Heidi Swanson Cookbook writing tips from David Lebovitz To Change Racial Disparity in Food, Let's Start With Cookbooks (by Julia Turshen for Eater) The episode also features: Von Diaz of Coconuts and Collards (and guest on Episode 3 of KCACO!) Suzanne and Michelle Rousseau of* Provisions* (and guests on Episode 8 of KCACO!) Jenn de la Vega of *Showdown: Comfort Food Chili & BBQ * Robyn Shapiro of The Cricket Cookbook Chandra Ram of The Complete Indian Instant Pot Cookbook Genevievo Ko of Better Baking: Wholesome Ingredients, Delicious Desserts

Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant industry has had to take a hard look at the bad behavior it’s tacitly allowed for years. There are many women in the industry actively trying to make the workplace safer and more equitable for everyone. Hear how an artist, editor, and restaurateur joined forces to create a poster to battle sexual harassment and how a digital directory is building equitability at food events, in publications, and beyond. Taking "a stand" literally, we have a report from Harry Rosenblum about that summer staple: the lemonade stand. We also look into a Japanese steakhouse that tried to offer standing-room-only dining at its New York location – a trend that didn't stand with diners. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast

Edna Lewis changed the perception of Southern food and remains one of the most influential American chefs ever. A new book, Edna Lewis: At The Table With An American Original, celebrates her life and contributions through essays written by important figures on the Southern food scene, including Chefs Mashama Bailey and Vivian Howard. Three friends of Cherry Bombe gathered at the recent Charleston Wine & Food Festival to discuss Edna Lewis and her impact: Edna Lewis editor Sara B. Franklin; author Klancy Miller; and author and professor Jessica B. Harris. Tune in and find out why this American icon is more relevant than ever. Radio Cherry Bombe is powered by Simplecast

Okay, okay, ladies, now let's talk representation: Hello, world! We're especially excited to host Julia Turshen, celebrated cookbook author and founder of Equity at the Table — a new professional community and directory by and for queer and of color women and gender non-conforming folks in the food world. Described as "a practical and proactive response to the blatant gender and racial discrimination that plagues the food industry," EATT is inspired by the aphorism that it’s better to “build a longer table, not a higher fence.” We're also joined in studio by Klancy Miller, author of "Cooking Solo" and EATT advisory board member. Listen in as they talk about how EATT aims to change the game, what's on their reading lists as they feed the resistance, and much more. Recommended Reading with Food Book Fair is powered by Simplecast

A very special episode of Radio Cherry Bombe takes place at Heritage Radio Network with guest host Klancy Miller. Joining Klancy is Jessica B. Harris and Sara Franklin to talk about the lasting effects of Edna Lewis on Southern cuisine. According to Heritage Radio Network, there’s perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, The Welcome Table: African American Heritage Cooking, The Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. Harris also conceptualized and organized The Black Family Reunion Cook Book. Her most recent book, High on the Hog: A Culinary Journey from Africa to America, was the International Association for Culinary Professionals 2012 prize winner for culinary history. In her more than three decades as a journalist, Dr. Harris has written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She has lectured on African-American food and culture at numerous institutions throughout the United States and Abroad and has written extensively about the culture of Africa in the Americas, particularly the foodways. In the most recent edition of the Encyclopedia of American Food and Drink, author John Mariani cites Harris as the ranking expert on African American Foodways in the country. An award winning journalist, Harris has also written in numerous national and international publications ranging from Essence to German Vogue. She’s a contributing editor at Saveur and drinks columnist and contributing editor at Martha’s Vineyard magazine. In 2012, she began a monthly radio show on Heritage Radio Network, My Welcome Table, that focuses on Food. Travel, Music, and Memoir. Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip-hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie. Sara Franklin is a writer, oral historian, and food studies scholar. She is the editor and commissioner of the upcoming book Edna Lewis: At the Table with an American Original, a volume of original essays about the celebrated Southern food chef and cookbook author. The essays, written by both food-world stars and family members, explore personal memories of Lewis as well as her cultural legacy. Jessica B. Harris called the book “as close to meeting Miss Edna as one can get.” Before pursuing her PhD in Food Studies at New York University, Sarah worked as a full time farmer, a restaurant reviewer, and sustainable agriculture policy advocate. She currently teaches courses on food culture and writing at NYU's Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility. Heritage Radio Network On Tour is powered by Simplecast.

When Sam Davis decided to change careers from cancer researcher to chef, she never looked back. With equal amounts planning and dreaming, she made it happen and today runs her own catering and consulting company, Savor by Sam, and is part of Chef Joseph “JJ” Johnson’s team at the Chefs Club in New York. Our second guest, Tieghan Gerard, launched her popular blog, Half Baked Harvest, when she was a teenager. Tieghan got her start at the age of 15, cooking for her six siblings. Her first cookbook, Half Baked Harvest, is out now. Sam and Tieghan are interviewed by guest host Klancy Miller, author of Cooking Solo. Our Cookbook Call-In segment features Amy Chaplin, who shares the secrets behind her unique vegan cake. Radio Cherry Bombe is powered by Simplecast

Kitchen tips galore. This week, we’re sharing several of our favorites, including Chris Prosperi’s trick for preparing your whole dinner in a rice cooker. It’s possible! Plus the gang shares tips for using a mandolin to prep ingredients for salads and slaws; and a fast, easy recipe for garlic-lemon shrimp and grits. Call it late-summer comfort. Finally, we call out, “Table for one,” loud and proud. Cookbook author Klancy Miller joins us to talk about her book, Cooking Solo. It’s all about the joy of cooking for yourself. Klancy shares recipes for a dilly salmon pasta dish (it uses up leftovers!), and Polenta with Shiitake Mushrooms. She shares her Orange Blossom Almond Cake, too, because, well. . .you have to have friends over! Photo: © 2016 Tara Donne Aired: September 8, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Klancy Miller —author of Cooking Solo MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Single Ladies (Put a Ring on It),” Beyoncé • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Sit Still, Look Pretty,” Daya • “Me, Myself & I,” G-Eazy (feat. Bebe Rexha) • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin­-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success, in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip­hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie. Her first cookbook, Cooking Solo, is out now.

Today’s episode brings me to Philadelphia to the family home of pastry chef and food writer Klancy Miller to talk about everything from Klancy's professional training as a pastry chef to the lost art of informational interviews. In the interview, we cover her long journey to becoming a food writer and the process behind her forthcoming book titled, Cooking Solo: The Joy of Cooking for Yourself. I loved that she decided to tackle such a fun and interesting take on cooking, because I’ve just experienced a whole lot of time spent alone! There’s something truly special about treating yourself to a solo date—whether you’re single or not—and cooking a great meal for yourself is something I think I’d like to aspire to! You can find the full episode + show notes at creatingyourownpath.com.