Podcast appearances and mentions of mark kurlyandchik

Mark Kurlyandchik, food writer and codirector of the documentary Coldwater Kitchen, joins this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Not only do we eat a lot of pizza in Michigan, we make a lot of it, too. In fact, we're launching a new podcast all about pizza. It's called Dough Dynasty and it tells the story of how Michigan became headquarters to a number of the world's biggest pizza chains. To prelude the new pod, today we're talking about Michigan's pizza with pizza aficionado and food critic Mark Kurlyandchik. GUEST: Mark Kurlyandchik, editorial director at Frame Get Dough Dynasty on your phone: subscribe on Apple Podcasts or Spotify today. ___ Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music from Blue Dot Sessions and Audio Network.See omnystudio.com/listener for privacy information.

Jimmy Lee Hill is the executive chef instructor of Lakeland Correctional Facility's food service and culinary arts program. The training program, Hill, and his students are the subject of a new film called Coldwater Kitchen. The documentary offers a lens on modern corrections, and also the power of food in our culture. Today on the podcast, we revisited our original trip to Lakeland's kitchen back in 2019. We also spoke with chef Jimmy Lee Hill and filmmaker Mark Kurlyandchik. Coldwater Kitchen debuts at the Freep Film Festival on April 26th. Hear more about the film and its making on this episode of Stateside. GUESTS ON TODAY'S SHOW: Jimmy Lee Hill, executive chef instructor, Lakeland Correctional Facility Charles Ralston, culinary arts tutor, Lakeland Correctional Facility Christopher Dorch, culinary arts student, Lakeland Correctional Facility Mark Kurlyandchik, co-writer and co-director, Coldwater Kitchen -- Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music from Blue Dot Sessions.See omnystudio.com/listener for privacy information.

The documentary Coldwater Kitchen is a story of humanity and hospitality. Directed by Brian Kaufman and Mark Kurlyandchik, the film follows Chef Jimmy Lee Hill and three of the students in his culinary program at Lakeland Correctional Facility in Coldwater, Michigan. Chef Hill, as he's known, has run the program for 33 years, helping thousands of men acquire kitchen skills and serving as a lifeline for many inside the prison. Desiré Vincent Levy, an executive producer of Coldwater Kitchen, is a communications strategist specializing in issue-based campaigns and impact litigation and is the co-founder of Detroit Kitchen Terminal, which seeks to reduce repeat incarceration by training workers to thrive in Detroit's restaurant industry.The two join host Kerry Diamond to talk about the documentary, which made its debut at the DOC NYC film festival last week. You can watchColdwater Kitchen now through Nov. 27th via the DOC NYC website. Tickets are $12.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Snag a copy of Cherry Bombe magazine's new issue, Heart & Hospitality here!Subscribe to our newsletter and check out past episodes and transcripts here!More on Desiré: Instagram, ColdWater Kitchen teamMore on Chef Hill: Coldwater Kitchen

When you think about traditional Thanksgiving side-dishes in Michigan, you think mashed potatoes, stuffing and green bean casserole, right? But Michigan is so much more than a shelf-stable can of Campbells. We're a multicultural state that has carried forward ancestral delights to the Thanksgiving table. Mark Kurlyandchik wrote about this very thing in a recent article for SEEN Magazine and shares his finding with us. GUEST: Mark Kurlyandchik, food writer -- Additional music by Blue Dot Sessions. Looking for more conversations from Stateside?Right this way. If you like what you hear on the podcast, considersupporting our work. Stateside's theme music is by14KT. See omnystudio.com/listener for privacy information.

How is pandemic affecting Detroit's restaurant scene? Mark Kurlyandchik, the former restaurant critic for the Detroit Free Press chats with Jewell Dziendziel about the impact the pandemic has on Detroit restaurants. See omnystudio.com/listener for privacy information.

Mark Kurlyandchik joins Ann Delisi and Chef James Rigato to talk about the Detroit Free Press 2020 Food Fighters honorees, which was also his last piece for the Free Press after five years as food writer.

In this hour Stephen Henderson speaks with Mark Kurlyandchik of the Detroit Free Press and Ali Harb of Middle East Eye about what the violent Capitol insurrection means to them as people who came to the United States to flee political instability and violence in their home countries.

Casaundra Freeman, director of The Puppeteer at the Detroit Repertory Theatre, joins Seth and Becky on the podcast. Also, Mark Kurlyandchik, restaurant critic for the Detroit Free Press, calls in to talk about the best new restaurants in the city.

Detroit Free Press restaurant critic Mark Kurlyandchik dishes on his top Detroit eats of the year — and sounds off on the haves and have-nots in the city's restaurant scene.

Michael Benghiat of Front Porch: A Day of Music in Ferndale returns to talk to Seth and Becky about what's happening in Detroit this week. Plus, Mark Kurlyandchik, the restaurant critic for the Detroit Free Press, calls in to offer some Father's Day suggestions.

Michael Barrera, executive chef/partner at Latido at Joebar, joins us to discuss his new restaurant concept inside Joebar in Hazel Park. Latido is a Latin American concept rooted in culture, cuisine, and creativity helmed by Barrera and Chef de Cuisine Moses Fishman. We talk about work culture, training, Michael’s previous jobs, and more. Mark Kurlyandchik...

Michael Barrera, executive chef/partner at Latido at Joebar, joins us to discuss his new restaurant concept inside Joebar in Hazel Park. Latido is a Latin American concept rooted in culture, cuisine, and creativity helmed by Barrera and Chef de Cuisine Moses Fishman. We talk about work culture, training, Michael’s previous jobs, and more. Mark Kurlyandchik...

Detroit just released its Best Restaurants of 2019. Mark Kurlyandchik joined the show to discuss these restuarants in detail.

Detroit just released its Best Restaurants of 2019. Mark Kurlyandchik joined the show to discuss these restuarants in detail.

Mark Kurlyandchik, restaurant critic for the Detroit Free Press, and Robert Allen, the Freep beer columnist, join us again for our live show at Eastern Market Brewing Company. Dayne Bartscht of Eastern Market Brewing Company tells us about his brewery's first year in business.

Mark Kurlyandchik, restaurant critic for the Detroit Free Press, and Robert Allen, the Freep beer columnist, join us for our first live show at Eastern Market Brewing Company. Stand-up comedian Mike Geeter also returns to the podcast as a special guest.

Free Press food critic Mark Kurlyandchik talks his viral restaurant review of Empire Kitchen & Cocktails and the role of a critic in Detroit's changing dining scene.

Mark Kurlyandchik, the Detroit Free Press' Restaurant Critic, stops by the podcast to talk about the state of the Motor City's food scene. We talk about local restaurant trends, the gentrification of the food scene, and where Mark eats when he's not headed out for fine dining.

Detroit Free Press restaurant critic Mark Kurlyandchik and restaurateur Eli Boyer duke it out via open letters

Detroit Free Press restaurant critic Mark Kurlyandchik talks oysters, sustainable seafood and more

Ann Delisi with James Rigato and Mark Kurlyandchik of the Detroit Free Press discuss the area's restaurant scene.