Podcasts about lucky peach magazine

Maddie Edgar is a maker and teacher who was raised in Massachusetts, lived in Brooklyn, and currently resides just outside of Los Angeles in Topanga Canyon. She graduated from Pratt Institute with a BFA in Communications Design and a focus in Illustration, and now works in many roles including: as a maker of up-cycled apparel, an elementary art school teacher, a botanical illustration teacher, and a freelance designer and illustrator. Capturing the vibrance of the nature around her in her illustrations, creating meaningful and useful pieces from pre-loved textiles, and interacting with her students of all ages are some of Maddie's favorite aspects of her creative career. Maddie has created work for various animation studios, magazines, newspapers, and fashion designers. Some of her clients include The Robert Wood Johnson Foundation, Lucky Peach Magazine, Bank of America, Tory Burch, MIT Technology Review, Diane Von Furstenberg, and Eric Clapton. She teaches at the Cotuit Center for the Arts and Brentwood Art Center, and is the founder of On the Wing—a sustainable brand that upcycles goods, made from gems that have fallen by the wayside. In this episode we chat about Maddie's illustration and teaching work, starting a new brand and small business in the pandemic, and building a creative career that aims to be as balanced as it is functional. Find her on instagram here. --- Support this podcast: https://podcasters.spotify.com/pod/show/ongoingness/support

Joseph Azam is Senior Vice President and Global Chief Compliance & Ethics Officer at Infor, a privately held major provider of business-specific software across the manufacturing, distribution and service industries worldwide. In his role, Joe oversees business conduct, internal investigations, corporate criminal matters and compliance in a wide range of areas, including anti-corruption, sanctions and export controls. Prior to his position at Infor, he served as SVP & Group Chief Compliance Officer at News Corp and SVP & Associate General Counsel, Global Anti-Bribery at London-based HSBC where he was also a member of the bank’s Global Internal Investigations Group investigating bribery, money laundering, sanctions violations, and other financial crimes. He has held similar in-house positions at Accenture and Oracle. He began his legal career at Willkie Farr & Gallagher LLP in New York. His work has taken him throughout the Americas, Europe, Asia, the Middle East and Africa. He is a graduate of the University of California, Hastings College of the Law, where he was co-Editor-In-Chief of the Hastings International & Comparative Law Review and now serves on the law school's Board of Governors. He holds a B.A. and M.A. from NYU where his graduate research focused on Political Islam in the Middle East and South Asia. His has written for Ethisphere Magazine, the San Francisco Chronicle, Lucky Peach Magazine, the LA Times, and MTVNews. In 2018, he contributed to The Displaced, an acclaimed book of essays published by AbramsPress and edited by Pulitzer Prize-winning author Viet Thanh Nguyen. Proceeds from the book go directly to the International Rescue Committee. Joe was an RA at Goddard (02-03) and GA at Coral Towers (03-05).

Nathan Thornburgh is the co-founder of Roads & Kingdoms. "You have to remain committed to the kind of irrational act of producing journalism for an uncaring world. You have to want to do that so bad, that you will never not be doing that. There’s so many ways to die in this business." Thanks to MailChimp, Mubi, and Rise and Grind for sponsoring this week's episode. @thornburgh Thornburgh on Longform [01:45] Roads & Kingdoms [02:50] Pico Iyer [01:45] Coin Talk [05:35] "SATW Foundation Lowell Thomas Travel Journalism Competition Awards for Works Published in 2014 - 2015" [07:40] "The Prawn War" (Michael Snyder • Roads & Kingdoms • Sep 2016) [17:40] "The Mysterious Demise of Lucky Peach Magazine and Its Uncertain Future" (Tim Carman • Washington Post • March 2017) [20:15] "The Sound of Change: Can Music Save Cuba?" (Time • Nov 2008) [27:10] “Myanmar Unsanctioned" (Roads & Kingdoms • March 2012) [27:20] “Three Keys to Eating Well in Burma" (Matt Goulding • Roads & Kingdoms • May 2012) [28:10] "PRO MOVES by Breville and Roads and Kingdom" (breville • Feb 2015) [32:20] "Getting Kabul’s Milk to Market" (May Jeong • Roads & Kingdoms • Oct 4 2013) [39:20] Grape, Olive, Pig, Travels: Deep Travels Through Spain's Food Culture (Matt Goulding • Harper Wave/Anthony Bourdain • 2016) [41:00] "The R&K Guide to Accra" [41:15] "The R&K Guide to Tokyo" [41:30] "The R&K Guide to New Orleans" [48:10] The Trip

Robyn and Chappell join us for an episode all about the presence or absence of “weird” sensibility in graphic design. We start off talking about the new art direction of Bloomberg Businessweek but end up discussing capitalism, Snapchat, and the SR-71 Blackbird. Links Discussed Bloomberg Businessweek Adobe Acrobat Vectors Conference Laverne and Shirley Intro Etsy PageRank Bloomberg Businessweek Tim Cook Cover Comparison️ Time Magazine Newsweek Richard Turley Snapchat Allison McCann Jennifer Daniel Tracy Ma Lucky Peach Magazine The Economist Urban Outfitters GOOD Magazine Coinstar Machine Learning A/B Testing David Carson Cult of the Ugly by Steven Heller Drop Cap Gemini The Establishment Ray Gun Magazine Emigre Magazine Brutalism Chappell and Eric Hu's Twitter Thread Ralph Caplan Yale Graphic Design Metahaven Trapper Keeper Gotham The Outline Law of the Instrument VSCO Clear App SNAP on the New York Stock Exchange Skunk Works Lockheed SR-71 Blackbird Parallax Scrolling Five Thirty Eight Vice Nada Surf

This week Jason and Andre do a one on one pod to talk about some food related departures. We open the show discussing Jason's diet and fasting plans, and move straight into the recent shuttering of Lucky Peach Magazine, and why it may have happened. We dabble into some schmaltz related territory, some Tapatio pickling, and finish on the recent closing of LA's Pok Pok restaurant, and why that may have happened! Sad but maybe interesting? 

We covered a lot of ground in this week's HRN Happy Hour. Kat and Caity are joined by Jordan Werner, a delightful third wheel if there ever was one. First, we talk about what's going on around Heritage Radio Network: A Taste of The Past takes a close look at the question, "What is authentic Irish Food?" with Irish-American cookbook author Margaret Johnson. Lauren Singer of The Simply Co. stops by Radio Cherry Bombe with her story about fitting on years' worth of waste into a 16 oz mason jar. Phil Gilmour of The Main Course welcomed Chef Mike Lewis of YO! Sushi into the studio to tease the restaurants' opening, complete with a mini sushi conveyor belt. Next, Jordan tells us about all the action that went down at the Just Food Conference, where more than 1,000 community organizers, urban and rural farmers, CSA members, educators, and local food enthusiasts gathered for a full day of interactive workshops, policy discussions, and good food. We share some favorite memories about Lucky Peach Magazine, which is set to fold later this year – including the time Kat brought David Chang, Chris Ying, and Gabriele Stabile to the Iron Bowl, resulting in an article aptly titled "Insane." Other news worth discussing: the James Beard Award Nominees and Michelle Obama's guest appearance on Master Chef Jr. For our first guest, we welcome Larry Boukal on the phone. Larry is the General Manager of Cannonball Express Transportation, a refrigerated trucking company based in Omaha Nebrasaka. We find out what effect the winter storm had on his trucks (which are deployed to all 48 continental states). Speaking of trucks – we take a grammatical deep-dive into a legal battle between a group of truckers and Oakhurst Dairy about overtime pay that centers around the ever-controversial Oxford Comma. The state law that outlines what is not included in overtime pay reads as: The canning, processing, preserving, freezing, drying, marketing, storing, packing for shipment or distribution of: (1) Agricultural produce; (2) Meat and fish products; and (3) Perishable foods. After a quick break, we welcome John Lewis and Ben Garbee from Lewis BBQ in Charleston, SC to talk about how they got started smoking meats in the Holy City and what they have planned for their weekend in New York. To wrap up the show, we get schooled by Jimmy Carbone about the real meaning of St. Patrick's Day, and it has nothing to do with the mobs of tourists in green shirts!

Snacky Tunes is back for 2016 as host Greg Bresnitz welcomes Peter Meehan, Editor of Lucky Peach Magazine and musical guest Loose Buttons to the studio. Peter is the editorial director and cofounder of Lucky Peach. A former columnist for the New York Times, he is also the coauthor of numerous cookbooks, including the New York Times bestselling Momofuku, The Frankies Spuntino Kitchen Companion and Cooking Manual. He is also the author of Lucky Peach’s debut cookbook, Lucky Peach Presents: 101 Easy Asian Recipes. He resides in Manhattan with his wife and their two daughters and shares his latest experiences at the quarterly publication and plus details surrounding the EATING OUT LOUD event in Los Angeles. An evening of performances, food, and drinks inspired by the content of Lucky Peach, hosted by Lucky Peach editors Peter Meehan and Chris Ying, the event consists of two parts: a series of readings from Lucky Peach at the Million Dollar Theater by David Chang, Roy Choi, Kim Gordon, Jonathan Gold, Amelia Gray, and Eric Wareheim, followed by a reception at the historic Grand Central Market. Unfortunately the event is sold out, but listen in for details on how to win tickets to the coveted event! A troupe of native New Yorkers (well we actually feel bad lying to you, one of them is from Connecticut), the quartet known as Loose Buttons was struck by the energy buzzing around The Big Apple at some point in their early adolescent years and channeled that inspiration into endless hours practicing in their parent’s garage. Loose Buttons have been together since 2012 and have played around New York City and Miami a heck of a lot. Three of them went to college in Miami to pursue careers as dubstep DJs, but eventually returned to their roots of indie rock and roll. The newest single “Thrill” came out in October and the band is planning to release their next EP in the Spring of 2016.

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.