Podcast appearances and mentions of Martin Yan

Text Christa!In this episode of Cooking Like a Pro, Chef Cal and guest Chef Sadie Krueger bring you culinary insights to elevate your kitchen game. Delve into kitchen essentials, St. Patrick's Day menu ideas, and learn new cooking tips from the experts.Discover the must-have kitchen gadgets and pots for cooking like a pro.Explore delicious menu ideas for your St. Patrick's Day celebration.Learn about Chef Cal's favorite bean dish and cooking techniques.Insights into the benefits of grains and legumes as kitchen staples.

Part 2 begins with how Melan thinks of herself as an artist. "Art is therapy," she says. It's how she knows herself. "If I cannot create, I cannot be myself."   She's been creative her whole life. She wanted to be a tap dancer early on, pointing to Shirley Temple as inspiration (by the way, Temple was originally from Santa Monica, but died in Woodside). Melan even did drag for a while. But she found painting around four years ago and decided then that she's not doing anything else after that.   She cites her mom's love of cooking and baking shows as another inspiration. Back in the day, before Food Network and competitive cooking shows, it was just PBS. Melan watched a lot of Julia Child, Jacques Pepin, and Martin Yan. She says that she watched these shows more than the Saturday morning cartoons most kids her age were glued to. She also loved cookbook illustrations and says they've been a big inspiration for her.   Melan talks about the "Muni Raised Me" show at SomArts last year, which she was part of. In the podcast, she describes her Muni paintings that were part of the SomArts show ... they involved dim sum, burritos, and Irish coffees. Then our conversation evolves into a discussion of Muni and what it can mean to life in The City.   Plans for 2024 include hibernating. She says she needs to paint, that travel in 2023 pulled her away from that. She's looking for new things to paint, so if you've got ideas, drop her a line.   We end the podcast with Melan riffing on our theme: "We're All in It."   Follow Melan on social media: Instagram/TikTok   We recorded this podcast in Patricia's Green in Hayes Valley in December 2023.   Photography by Jeff Hunt

Lisa is joined by Chef James Smith who talks with Lisa about what Clean Eating really means. A pioneer of several health-based culinary programs in North America, Chef James Smith is determined to change the way cooks and next-generation chefs perceive and prepare food. His primary passion has always been the culinary arts having worked in leadership positions at several Toronto landmark restaurants including Scaramouche, Truffles at the Four Seasons, Boba and Senator Restaurant. James also has a wealth of experience in food media having worked on Food Network productions such as Cook Like a Chef, Christine Cushing Live, and Martin Yan's Chinatowns series as well as working with Canadian Living and Clean Eating magazines.James is Centennial College's first-ever Chair of Culinary Programs and Operations. He also worked for Georgian College where he was the Associate Dean of Hospitality, Tourism and Recreation. James began his academic teaching career at the Calphalon Culinary Centre before he transitioned into a full-time position at George Brown College as the inaugural research and development chef at the Centre for Hospitality & Culinary Arts. James became a full-time faculty member teaching culinary courses in the Bachelor of Applied Business in Hospitality Operations program and also collaborated to develop and launch an innovative program combining culinary management and nutrition, fostering many partnerships, participating in many applied research projects and creating an active program advisory committee.James' personal education journey includes obtaining a Culinary Management Diploma as well as his Red Seal Certification before completing his MBA in Hospitality and Tourism from the University of Guelph.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5948889/advertisement

Building a robust multi-faceted business is no easy task, not even for the most seasoned entrepreneur. Creating a business that seamlessly incorporates all of your passions while providing a rewarding and fulfilling experience at the same time is the ultimate goal for many people building a business.  Dr. Kristy Sumner has successfully combined her passion for historical stories and paranormal into two businesses: Soul Sisters Paranormal, and The Historic Scott County Jail Museum.  The work that she does is totally fascinating to me, but maybe paranormal isn't your jam and that's okay. What stands out the most about Kristy is the way she's created two businesses that flow so well together that allow her to live the life she finds most fulfilling.  “If you look at us, just from the outside, it looks like we have a very robust company, but it's just the two of us.” -Dr. Kristy Sumner  Key areas we're highlighting in this episode  Kristy's first overnight stay in a haunted penitentiary, developing passion and excitement  Learning the technical skills it takes to produce the content they want to share  How a collaboration turned into a reopening of a historical location with paranormal research    Martin Yan, a chef and food writer says, “when you enjoy what you do, work becomes play.” For Kristy, she's allowed herself to lean into her passions for fun, play, and discovery in the presence of her friends. She's turned a corporate background and life as a college professor into a life that is filled with excitement. The excitement of researching historical stories and investigating paranormal activity is one aspect of it, but she's also leaning into solving problems and learning new skills that allow her to build something meaningful.  “We wanted to start out with a bang and really show people that we are legitimate in what we're doing.” -Dr. Kristy Sumner  Mentioned in this episode:  Lizzie Borden Story  Connect with Dr. Kristy Sumner  Soul Sisters Paranormal Website  Historic Scott County Jail Website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Martin Yan has appeared on TV as long as I can remember. In the past 40 years Chef Yan has produced 3,500 episodes of PBS cooking shows and has won many awards. He has tirelessly and consistently continued his restaurant career over the years and has recently opened his newest restaurant - M.Y. Asia in Las Vegas. Let's welcome Chef Martin Yan and learn more about his impressive food career path. Host: Daphne Royse

There are very few people that have done more as an ambassador for Asian culture and food in the US and beyond than Martin Yan, who is most famously known for his television show "Yan Can Cook". Phil sits with the legendary TV personality to talk history, cooking and Las Vegas.

KCBS Radio's Foodie Chap Liam Mayclem speaks with Chef Martin Yan.

It's an action-packed episode featuring some serious chefs! The man who brought Asian cuisine to public TV, Martin Yan, has opened his new place at Horseshoe. St. Patrick's Day is going to be an all-weekend affair at Ri-Ra and many other Irish joints. "Picnic in the Alley" is returning to Downtown Las Vegas, thanks to our friend and badass superwoman in culinary, Jolene Mannina. Also: Al hits Marche Bacchus, Chinglish, the new Echo & Rig, Monzu, Nobu and Naxos Taverna. Gemini cooked steak from one our favorites, Featherblade. She also judged a student culinary competition, and had time to have breakfast, sushi and libations at Golden Tiki. And all this happened during a venture to Henderson and Paymon's French Kitchen and Lounge on Eastern Avenue. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On Today's Menu: Make sure you check out THE List — February 2023 Guy Savoy loses a Michelin Star Do Michelin Stars mean anything anymore? Is Rosa Ristorante struggling? Chef Martin Yan coming to the Vegas Strip with M.Y. Asia How John Curtas got laid-off (fired?) from NPR Former Harvest chef Roy Ellamar opening up in Summerlin Carson City considering new rules for street vendors Wakuda's private omakase bar The secondary reservation market The new trend of restaurant memberships Ash needs Cuban food recommendations Follow @staytunedburgers on IG The Yukon Pizza smash burger Hard Hat Lounge Half Bird Chicken & Beer The burger at Soulbelly BBQ Main St. Provisions Fish and Chips at 7th and Carson Braeswood BBQ We've got some issues with the Fish & Chips list from Eater Vegas EDO Excellent tacos from Hola Mexican Cocina + Cantina Good Pie Adventurous eats at Sea Salt Live Sashimi Sam finally goes to Jamon Jamon and returns with rave reviews Sen of Japan Sushi Bro Sam goes to Kaeseki Senga The importance of rice in sushi Pet peeves Breakfast places need more than one kind of hot sauce Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show on Spotify or Apple Podcasts, & make sure you leave us a 5-star review. Visit us at Eating Las Vegas & Sam & Ash Injury Law. TWITTER: @EatTalkRepeat, @EatingLasVegas, @WhatsRightSam, & @AshTheAttorney INSTAGRAM: @EatTalkRepeatLV, @JohnCurtas, @WhatsRightSam, & @AshTheAttorney

Al shares some of the biggest conversations of the year, with some of the biggest deal chefs of this or any year: Buddy V, Marc Vetri, Martin Yan, Shawn McClain, Michael Symon and the always shy and retiring James Trees. Enjoy! Learn more about your ad choices. Visit podcastchoices.com/adchoices

The boys nosh with special guest John Rohling (RIP)!RJ knows Martin Yan, Jimmy has a “Kate Winslet's boobs” story, John sees the Costco ear doctor, and Johnny notices something. 

This week's legendary guest is no stranger to our show, and this week she's here to celebrate the release of her latest book, “Ciao Italia: Plant, Harvest, Cook!” and celebrate her 30th season as TV's longest-running cooking show host! Chef, author, and Italian American icon Mary Ann Esposito is the creator and host of the nationally televised PBS series Ciao Italia with Mary Ann Esposito™ and is the author of 14 cookbooks. She has worked beside world-renowned chefs like Julia Child, Jacques Pepin, Martin Yan, Jasper White, and countless others. When she's not cooking, Mary Ann hosts culinary trips to Italy, where she works hands-on with her students to teach them regional dishes from up and down the peninsula. We talk to Mary Ann about the inspiration behind her latest collection, which fuses her husband's passion for gardening with her devotion to teaching the next generation the skills of a simpler time. Mary Ann shares her secrets of seasonal produce, seed saving, and her tips on growing kitchen staples such as eggplant, tomatoes, and more! We also talk about Italian regional produce, such as San Marzano Tomatoes and Tropea Onions, and what it means when these items are grown in areas outside of Italy. Not someone who would qualify as a green thumb? You'll certainly be closer than ever after this week's joyous episode!

On this episode, we have chef, author, and TV personality Mary Ann Esposito. She's the creator and host of the nationally televised PBS series Ciao Italia with Mary Ann Esposito. The author of fourteen cookbooks, most recently, Ciao Italia: Plant, Harvest, Cook!, Mary Ann has worked beside world-renowned chefs Julia Child, Jacques Pepin, Martin Yan, and countless others. When not filming, Mary Ann can be found giving hands-on cooking classes.Her new book takes the reader on a seasonal home garden vegetable journey focusing on simple growing tips for anyone interested in growing their own vegetables and how to cook them Italian-style.MARY ANN ESPOSITOMary Ann's InstagramMary Ann's WebsiteBuy the bookCiao Italia: Plant, Harvest, Cook!CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor- Chemists in the KitchenChemists in the Kitchen by LabX, is a YouTube video series spotlighting the power of chemistry, and how science and food can bring people together.In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more.It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking. Season 2 is airing now, and you can catch up with every episode for free on YouTube by searching “Chemists in the Kitchen” or going to Youtube.com/LabXNASSponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr. 

Building a robust multi-faceted business is no easy task, not even for the most seasoned entrepreneur. Creating a business that seamlessly incorporates all of your passions while providing a rewarding and fulfilling experience at the same time is the ultimate goal for many people building a business.  Dr. Kristy Sumner has successfully combined her passion for historical stories and paranormal into two businesses: Soul Sisters Paranormal, and The Historic Scott County Jail Museum.  The work that she does is totally fascinating to me, but maybe paranormal isn't your jam and that's okay. What stands out the most about Kristy is the way she's created two businesses that flow so well together that allow her to live the life she finds most fulfilling.  “If you look at us, just from the outside, it looks like we have a very robust company, but it's just the two of us.” -Dr. Kristy Sumner  Key areas we're highlighting in this episode  Kristy's first overnight stay in a haunted penitentiary, developing passion and excitement  Learning the technical skills it takes to produce the content they want to share  How a collaboration turned into a reopening of a historical location with paranormal research    Martin Yan, a chef and food writer says, “when you enjoy what you do, work becomes play.” For Kristy, she's allowed herself to lean into her passions for fun, play, and discovery in the presence of her friends. She's turned a corporate background and life as a college professor into a life that is filled with excitement. The excitement of researching historical stories and investigating paranormal activity is one aspect of it, but she's also leaning into solving problems and learning new skills that allow her to build something meaningful.  “We wanted to start out with a bang and really show people that we are legitimate in what we're doing.” -Dr. Kristy Sumner  Mentioned in this episode:  Lizzie Borden Story  Connect with Dr. Kristy Sumner  Soul Sisters Paranormal Website  Historic Scott County Jail Website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Reyshan Parker as he hangs out with guest, Chef, author, and TV personality Mary Ann Esposito the creator and host of the nationally televised PBS series Ciao Italia with Mary Ann Esposito, now in its 30th year of production. She is the author of fourteen cookbooks, most recently, Ciao Italia: Plant, Harvest, Cook! Mary has worked beside world-renowned chefs Julia Child, Jacques Pepin, Martin Yan, Jasper White, and countless others. Through Ciao Italia and appearances on other television programs―including The Today Show, Regis and Kelly, QVC, the Food Network, Hallmark Channel, Discovery Channel, Fox, Martha Stewart Radio, RAI International, The Victory Garden, and many others―she has shared traditional Italian cooking with audiences around the world through personal appearances and social media platforms.FIND US EVERYWHERE @ http://popleme.co/beyondthecheckSUBSCRIBE to Our LIVE BROADCASTS Exclusively ON TASTEMADE: https://www.tastemade.com/beyond-the-checkAPPLE PODCAST: https://podcasts.apple.com/us/podcast/beyond-the-check-podcastSPOTIFY: https://open.spotify.com/show/03hqKxXeJndwZudOpsloYGand Watch FULL EPISODES of BEYOND THE CHECK TV SERIES on AMAZON VIDEO: https://www.amazon.com/dp/B08M4532YSAND TUBI-TV  https://tubitv.com/series/300006106/beyond-the-check-worker-owner-editionFIND  Mary Ann EspositoINSTAGRAM https://www.instagram.com/ciaoitaliashow/FACEBOOK https://www.facebook.com/maryannespositoTWITTER Enjoying the show? Please consider donating to help keep this show cooking! https://www.patreon.com/beyondthecheckSupport the showFOLLOW BEYOND THE CHECK ON: https://poplme.co/beyondthecheckWEBSITE https://independentlasagna.com/beyond-the-checkINSTAGRAM https://www.instagram.com/beyondthecheck_YOUTUBE https://www.youtube.com/c/IndependentLasagnaFACEBOOK https://www.facebook.com/BeyondTheCheckWOELINKEDIN https://www.linkedin.com/showcase/beyondthecheckFIND REYSHAN AT:WEBSITE http://reyshanparker.comFACEBOOK https://www.facebook.com/reyshanjparker/LINKEDIN https://www.linkedin.com/in/reyshanparker/INSTAGRAHM https://www.instagram.com/reyshanparkerTIKTOK https://www.tiktok.com/@reyshanparker Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.#masterchef #cookingshow #foodshow #travelshow #Foodie #EatingForTheInsta#...

In this episode, we're talking with chefs - the ones who feed us - fulfilling our basic needs - and ALSO passing down our cultural legacies. From a Las Vegas Filipina start-up to the old school icons - How do these professional chefs and restaurateurs feel about food culture authenticity? Where's the line between food appreciation and food appropriation? What are the unique challenges AAPI chefs and restaurants face? And why should we embrace our unique identities as we look to the tasty future of our communities? Professor Mark Padoongpatt discusses Andrew Simmons' term gastronomic bigotry and the history of food policies and laws. Lorraine Blanco Moss, our very own host, discusses her journey navigating the culinary spaces as a Mixed AAPI chef. Chef Maneet Chauhan expresses the importance of cooking what you like to cook unapologetically. Chef Mary Dee Moralita of O.G. Lola's expresses why she is passionate about making sustainable vegan Filipino Food for everyone. Chef Martin Yan of Yan Can Cook tells us about his new restaurant M.Y. Asian coming to the Las Vegas Strip! Exit Spring Mountain is a podcast from Nevada Public Radio. Our team includes senior producer Nessa Concepcion, academic research consultant Mark Padoongpatt and assistant producer, researcher and social media manager, Isabelle Chen Rice. Joe Schoenemann oversees podcasts as news director at Nevada Public Radio, and our sound editing, mixing, and mastering is by Christopher Alverez.

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2022 James Beard Awards in Chicago, which took place from June 11-13 in Chicago, IL. Shari's coverage includes her exclusive red carpet interviews with nominees and presenters at the Chef and Restaurant Awards at the Lyric Opera House, with a bit of our Speed Round game too! Plus, Shari has interviews with some of the winners during the awards ceremony and celebration (listed below). Congratulations to everyone! It was a wonderful awards weekend! Today's show also features Shari's PR tip to celebrate your journey; and Solo Dining experience at Chef Jason Vincent's Giant in Chicago. 2022 James Beard Awards -- Shari's red carpet and awards ceremony interviews in chronological order:Damian Sansonetti, Chaval, Portland, MENominee: Best Chef: Northwest and PacificRuben Ortega, Xochi, Houston, TX Nominee: Outstanding Pastry ChefZak Stern, Zak the Baker, Miami, FLNominee: Outstanding Baker Irene Li, Mei Mei Dumplings and Prepshift, Boston, MALeadership WinnerMavis Jay-Sanders, Drive Change, NYCLeadership WinnerChristian ClemensonActor playing James Beard, HBO Max series “Julia” JJ Johnson, FIELDTRIP, NYCNominee: Best Chef: New York StateLydia Chang, Pichet Ong, and *Peter Chang, Peter Chang, VA and MD*Nominee: Outstanding Chef(Lydia translates)Chintan Pandya and Roni Mazumdar, Dhamaka, NYCWinner: Best Chef: New York StateNominee: Best New Restaurant, NYCCaroline Schiff, Gage & Tollner, NYCNominee: Outstanding Pastry ChefKatie Button and Felix Meana, Curate, Asheville, NCWinner: Outstanding HospitalityNominee: Best Chef: SoutheastTiffany Derry, Roots Southern Table, Farmers Branch, TXNominee: Best New RestaurantNominee: Best Chef: TexasCheetie Kumar, Garland, Raleigh, NCNominee: Best Chef: SoutheastChris Williams, Lucille's Hospitality Group, Houston, TXNominee: Outstanding RestaurateurAyesha Nurdjaja, Shukette, NYCNominee: Best Chef: New York StateYia Vang, Union Hmong Kitchen, Minneapolis, MNNominee: Best Chef: MidwestManeet Chauhan, Morph Hospitality Group, Nashville, TNPresenterClare Reichenbach, CEOJames Beard FoundationEllen Yin, High Street Hospitality Group, Philadelphia, PANominee: Outstanding RestaurateurSheldon Simeon, Tin Roof, Kahului, HINominee: Best Chef: Northwest and PacificClaudia Fleming, Union Square Hospitality Group, NYCPresenter**Justin Chearno, The Four Horseman, Brooklyn, NYCWinner: Outstanding Wine ProgramAlba Huerta, Julep, Houston, TXWinner: Outstanding Bar ProgramBrandon Jew, Mister Jiu's, San Francisco, CAWinner: Best Chef: CaliforniaWinner (Media Awards): Best Restaurant and Professional Book (with Tiehlon Ho)Grace YoungHumanitarian of the YearErick Williams, Virtue Restaurant & Bar, Chicago, ILWinner: Best Chef: Great LakesKatie Button and Felix Meana, Curate, Asheville, NCWinner: Outstanding HospitalityNominee: Best Chef: SoutheastMeherwan Irani, Chai Pani, Asheville, NCWinner: Outstanding RestaurantMartin Yan Lifetime Achievement Award**Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. And check out Shari Bayer's YouTube Channel for two #JBFA videos with red carpet highlights and more! Thanks for being a part of All in the Industry®. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.All in the Industry is Powered by Simplecast.

Hey there, We’re back with a very special episode for you: Today’s episode was the first we’ve been able to record in-person in 899 days! We met Bay-Area native Andy Baraghani at The Civic Kitchen (our studio home in San Francisco) to hear about his first cookbook, The Cook You Want To Be. We’d almost forgotten how magical in-person interviews are. While we’re grateful to have been able to bring you great conversations, recorded remotely, during the pandemic, there’s something special about how the conversation flows naturally, how an author’s personality fills the space and the interview with ease, and, of course, the way the colorful spines of hundreds of cookbooks brighten the wall behind us. Here’s a shot of us at The Civic Kitchen after our chat:It felt so great to be back in the studio and it feels so great to share that conversation with all of you! -Brian & CleaEpisode 134: Andy BaraghaniThis week, we’re joined by chef and author Andy Baraghani to discuss his debut cookbook, The Cook You Want To Be.Andy is a California native who grew up in the East Bay and was influenced by shopping trips at the awe-inspiring produce paradise that is Monterey Market. As a young person, he took note of the powerful culinary culture all around him.He tells us that his interest in food started when he was very young: He grew up watching Martin Yan and Julia Child and experimenting with flavors from the moment he had the motor skills to do so. When he was in high school, at just 15, someone suggested that he learn a little about Chez Panisse, the infamous restaurant near him in Berkeley, CA. So he went in and asked for work. Soon, Andy spent all his extra time there, learning from chefs like Cal Peternell and Beth Wells. Andy talks with us today about how he struggled to find pride in his Iranian heritage, the process of finding his voice as a recipe writer and chef, and how it feels to find excitement, nourishment, and pride in his cooking.The Cook You Want To Be is Andy’s debut cookbook and is a beautiful compilation of recipes that aims to teach the home cook his gentle, effortless style of California cooking, influenced by the flavors of the herb-heavy Iranian cuisine. Bonus Content This WeekPAID SUBSCRIBERS (you can become one!) this week will hear Andy read an excerpt from his book about learning to make and perfecting his own recipe for Kuku Sabzi—and get two featured recipes excerpted from the book for Chickpea Cacio e Pepe with Caramelized Lemon and Pork Chops with Toasted Garlic and Spicy Capers.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.We’ve got a great show for you today. Check out my conversation with Andy and thanks for joining us to #TalkCookbooks.–Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, Monica Eng shares the serendipitous story behind how Martin Yan started his cooking show Yan Can Cook. Louisa Chu regales us with the offerings of the Sweets & Snacks Expo, aka The Candy Show, and presents Monica and Iris with some intense treats. But will they eat it?

We are revisiting Insight's best conversations this year. Congressman Jerry McNerney discusses retirement. Jessica Millan Patterson, Chairwoman of the California Republican Party, lays out priorities for the Midterms. Celebrity chef Martin Yan on his culinary donation to UC Davis. Today's Guests Seven-term Congressman Jerry McNerney (D), representing portions of Sacramento County, San Joaquin County, and Contra Costa County, on his decision to not seek reelection in California's newly drawn 9th district.  Jessica Millan Patterson, Chairwoman of the California Republican Party, discusses the CA GOP's priorities for the midterm election.  World-renowned celebrity chef Chef Martin Yan talks about his donation of 3,000 cookbooks, his first wok, and thousands of photographs from his world travels to UC Davis, his alma mater.

With no centerpiece guest, Al, Rick and Rich tackle a bunch of things this week - chief among them the 40th anniversary celebration at Piero's. Al attended the party at the stand-alone restaurant that is Ground Zero for old Las Vegas, and grabbed comments from owner Freddie Glusman and longtime lounge singer and Hollywood semi-legend Pia Zadora. Also: a deep preview of a new steakhouse coming to Henderson, Al and Rich discuss a not-so-great lunch, and Al talks to one of the OGs of food television, Martin Yan (who's opening a restaurant in Las Vegas!). Learn more about your ad choices. Visit megaphone.fm/adchoices

Food is a vehicle that allows us to travel all around the globe. There's nothing better than tasting new flavors and experiencing different cultures through cuisine. This week on George Hirsch Lifestyle Radio, we sit down with an international food legend: chef, author, and TV host Martin Yan, whose beloved PBS series Yan Can Cook introduces audiences to a world of cultural cuisine. Also joining the show are Dr. Jason R. Evans, Branden J. Lewis, and Rollie Wesen, three educators from the esteemed culinary school Johnson & Wales University who are helping shape the future of food and culinary lifestyles around the world. George and Alex discuss how our senses of smell and taste work together when creating and enriching a food's flavor.More about Chef Martin YanMore about Johnson and Wales University

Chef Martin Yan is a renowned Chinese-American chef, cookbook author, and host of the award winning PBS-TV cooking show Yan Can Cook.Chef Martin hosted more than 1500 episodes of Yan Can Cook over the past four decades -  which has been broadcast in more than 50 countries. As an author, he's written over two dozen cook books and continues to inspire and support aspiring chefs.Listen as we chat with Chef Martin about building community by sharing food, celebrating Asian cuisine, evolving as a content creator, and building a brand.

We're spending this episode with the iconic Martin Yan, the groundbreaking star of Yan Can Cook.

This week, we answer a question from 4-year-old Hugo in Burlington, Vt. Hugo wants to know how noodles are made. We visit M.Y. China, a restaurant in San Francisco, CA to watch executive chef Tony Wu hand-pull 16,000 noodles and hear from the restaurant's owner, chef Martin Yan, host of the PBS show Yan Can Cook. And to give us some historical context, Jen Lin-Liu, author of On the Noodle Road: From Beijing to Rome with Love and Pasta, shares her insight. Download our learning guides: PDF | Google Slide | Transcript | Video The first written references to noodles or pasta can be found in Chinese texts dating back about 3200 years. Author Jen Lin-Liu says it's likely that pasta developed in China and in the Middle East within a couple hundred years ago. But what likely didn't happen was the often repeated idea that Italian explorer and trader Marco Polo "discovered" noodles during his two decades traveling in east Asia and then introduced them to Italians upon his return. "Probably what happened," Lin-Liu told But Why, "was they were invented in China and they were also invented somewhere in the Middle East a little bit later, probably a few hundred years later. And there were two parallel cultures of noodles that developed separately. "And then," Lin-Liu continues, "because of the interactions between cultures later on, they started merging. So they were probably eating noodles in Italy and China at separate times and they didn't have much to do with each other at the beginning." On mobile? Click here to watch the video. As for how noodles are made, the ingredients are pretty basic: just flour and water. Sometimes eggs are used in place of water in Italian pasta. They can then be turned into noodles or pressed into different shapes. Sometimes they're filled with meat and cheese or other ingredients and turned into dumplings or tortellini or other filled-pasta shapes. Making pasta takes skill, both to get the consistency right and to make the perfect shapes. At Martin Yan's San Francisco restaurant M.Y. China, executive chef Tony Wu puts on a weekly show for diners, displaying his ability to hand-pull 16,000 strands of noodles from one lump of dough in under two minutes. Yan calles him a "human pasta machine," and we get to experience the excitement in this episode. Support But Why | Newsletter Sign-Up

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meMichael De Souza was working at Emirates airlines for 15 years, the pandemic came along, he was made redundant like so many people at the time, however he didn't rest on his laurels, as there was always a passion for food from a young age, so he decided to become a chef.  During his time growing up in India, his family owned a bakery, so naturally he grew up around hospitality, he recalls in 1994 when cable was available there were a couple of chefs on TV that would catch his interest even more so.The first would be a show called Yan Can Cook, by revered chef Martin Yan. https://yancancook.com/home/The second would be the late great Keith Floyd.https://en.wikipedia.org/wiki/Keith_Floyd The two food shows ignited a spark within young Michael, to taste all of the wonderful food he saw, and to travel, little did he know back then, that this influence would be a huge part of his adult life.His family wanted to be a doctor, an engineer, he had other plans, to be part of a cabin crew.He applied and got rejected a total of 18 times, with various airlines for various different reasons. One day the opportunity arose to interview with Emirates, only problem is that there was already 500 people in the queue, most of those with flight experience. Undetered by the 12 hour interview, he gave it his best, and finally got the job!https://www.emirates.com/ae/english/During his time and working his way up through the ranks, he learnt a great deal about the various types of foods, how to serve, how to deal with people from all walks of life, it was a great learning process.Not being the type of person to shy away from a challenge, Michael wanted to push himself further within a leadership role, so he applied to be a flight supervisor, he then went on to become a successful Purser for one of the best airlines in the world. After a 15 year career, he forced to make lifechanging decision due to COVID- 19, this came naturally as he loved food, but how do you become a chef?After a conversation with his wife, she mentioned how much he loved food and his interest was always to be a chef, so he enrolled himself into one of the leading culinary institutes in the country – SCAFA!http://www.scafa.aeHe now is a qualified chef, his apprenticeship began by working at the 5 star luxury hotel ME Dubai, which fast tracked him into working all of the sections of the kitchen, and has taught him the values of what it takes to be a chef in the true sense of the word. From one extreme to another, Michael without a doubt will go far in his culinary career, as there are no boundaries, his pure passion and dedcication to keep pushing himself to be better day by day is what chef's always strive for, looking forward to seeing the next phase of his journey. To see what he is doing, you can follow him on Instagram - https://www.instagram.com/chefmichaelagnelo/ Stay tuned for next week's show, we talk to one of the most re-known broadcasters in the region and in the UK!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

San Francisco is home to the oldest and largest Chinatown in North America. But with boarded up businesses and an upsurge in anti-Chinese attacks, the past 14 months have been some of the toughest this community has faced. Will this historic and bustling quarter of San Francisco recover? Vivienne Nunis meets Yiying Lu, a graphic designer from Shanghai who recently made the city her home. She's working with many local businesses to bring visitors back. We also hear from celebrity TV chef Martin Yan on the unifying power of food, and from local business-owners combating racist stereotypes perpetrated by the former US president. Producer: Sarah Treanor (Picture: San Francisco police officers patrol Grant Avenue in Chinatown; Credit: Justin Sullivan/Getty Images)

My guest today is Chef Martin Yan. The name is certainly a household one among people of my generation, and that of my folks. Yan Can Cook began to grace our 4 X 3 televisions in the 1980s and we learned that if Yan can cook, so can we. He was my first culinary hero and his entertaining flair with a cleaver was an inspiration. His Chinese Cooking For Dummies was the first cookbook I owned, and his message to the larger world that Chinese cuisine was accessible undoubtedly led to my first thoughts on moving China. He has authored dozens of books, won numerous awards ranging from an Emmy to James Beard, and is still a highly regarded Master Chef known the world around. More important than all of that, Martin is just a fun guy with whom I've been personally familiar for 13 years. Here's our chat.

Chef extraordinaire and popular TV host Martin Yan has spent decades promoting Chinese and pan-Asian cuisines on his popular TV show Yan Can Cook. Passionate about cooking as well as its benefits for health and wellbeing, Chef Yan is known world-wide for celebrating Chinese and Asian cuisines and cultures, encouraging home cooks to explore these important and delicious foodways. In this episode, clinical medical anthropologist Dr. Meg Jordan joins Chef Yan for an entertaining and illuminating conversation and cooking demonstration exploring Traditional Chinese Medicine, food, and wellbeing. This episode was recorded during a live online event on January 12, 2021. A transcript as well as recipes described by Chef Yan in this episode are available at ciispod.com. You can also watch a recording of this and many more of our conversation events by searching for “CIIS Public Programs” on YouTube.

“Yan can cook! So can you!” Chef Martin Yan Do you want to learn how to debone a chicken in 18 seconds? Chef Martin Yan recently joined Margaret McSweeney and Chef Jaime Laurita in the Middleby Residential Showroom for an exciting Kitchen Chat on Viking Facebook Live. Chef Yan welcomes us all into his kitchen […] The post Chef Martin Yan appeared first on WebTalkRadio.net.

“Yan can cook! So can you!” Chef Martin Yan Do you want to learn how to debone a chicken in 18 seconds? Chef Martin Yan recently joined Margaret McSweeney and Chef Jaime Laurita in the Middleby Residential Showroom for an exciting Kitchen Chat on Viking Facebook Live. Chef Yan welcomes us all into his kitchen […] The post Chef Martin Yan appeared first on WebTalkRadio.net.

“Yan can cook! So can you!” Chef Martin Yan Do you want to learn how to debone a chicken in 18 seconds? Chef Martin Yan recently joined Margaret McSweeney and Chef Jaime Laurita in the Middleby Residential Showroom for an exciting Kitchen Chat on Viking Facebook Live. Chef Yan welcomes us all into his kitchen […] The post Chef Martin Yan appeared first on WebTalkRadio.net.

“Yan Can Cook, So Can You!” Chef Martin Yan Do you want to learn how to debone a chicken in 18 seconds? Chef Martin Yan recently joined Margaret McSweeney and Chef Jaime Laurita in the Middleby Residential Showroom for an exciting Kitchen Chat on Viking Facebook Live. Chef Yan welcomes us all into his kitchen… The post CHEF MARTIN YAN appeared first on Kitchen Chat.

Do you want to learn how to debone a chicken in 18 seconds? Chef Martin Yan recently joined Margaret McSweeney and Chef Jaime Laurita in the Middleby Residential Showroom for an exciting Kitchen Chat on Viking Facebook Live. Chef Yan welcomes us all into his kitchen with enthusiasm and encourages us with his motto: "If Yan can cook, so can you!" Chef Yan's multiple accolades include the distinction of Master Chef by American Culinary Federation, an Emmy award-winning television show, James Beard award-winning cookbook along with many other honors.

Matt Van Wyk is Brewmaster and Co-Founder at Alesong Brewing & Blending in Eugene, Oregon. He drops some knowledge on what it takes to use barrels as the fifth ingredient in his beers. He goes from science teacher to brewing on the side to award-winning brewer. We talk a lot about family, work ethic and the relationships that sustain us. In a first, we get to talk to one of Matt's #UnsungHospitalityHeroes, Andrew Mason, who was a middle school student of his, then an assistant brewer, now a trusted confidant. Website: alesongbrewing.com Facebook: /alesongbrewing Instagram: @alesongmatt @alesongbrewing Twitter: @alesongmatt @alesongbrewing Where were you born / raised? Wilton, Iowa First job in the industry? When, where, how old? 2001, Glen Ellyn Brewing Company. I was 28. I had been volunteering there for two years, off and on Proudest moment of your career? It has to be the 2006 World Beer Cup awards when I earned silver behind Rodenbach Crand Cru and ahead of Dogfish Head's Festina Lente. I mumbled something unintelligible to both Rudi and Sam. I'm still star struck after 20 years in the industry. Two things most people don't know about you? 1) I have two degrees in teaching and spent 6 years in education. 2) I spent much of my childhood watching Julia Child, Jaques Pepin, and Martin Yan on PBS and I think it affected my eating habits and my brewing philosophy. Food and/or drinks staples in your house? Beer, wine and Bourbon are always available, naturally. Eggs are eaten in mass quantities in my household. Words to live by? "Love what you do and you'll never work a day in your life." and "be kind to others" Tell us about one of your #UnsungHospitalityHeroes Andrew Mason, most recently of Solemn Oath Brewing, previously at Three Floyds Brewing and prior to that, my assistant brewer at Flossmoor Station from 2005-2009. Andrew was a student in my Middle School science class and later in a HS Astronomy class. We became close with he and his family when a science fair project went awry in 1997 and it led to me homebrewing with his dad. He contacted me after college looking for a job in the industry and I had an open position. He learned professional brewing with me and that led to him later being the production manager at both Three Floyds and Solemn Oath. Not only is he a great brewer but he's one heck of a grillmaster. His family in the early days, and Andrew now, are known to host 'meat parties'. To me, the Mason's were foodies before it was cool to be a foodie. Matt Founded Alesong Brewing and Blending along with Brian and Doug Coombs in 2016. Alesong is a producer of artisan barrel aged beer and is located in wine country of the Southern Willamette valley of Oregon. Prior to founding Alesong, Matt did stints at Oregon's Oakshire Brewing and several breweries in the Chicagoland area, including Flossmoor Station Brewery where he earned Small Brewpub Brewer of the year at the 2006 at the Great American Beer Fest. When not dabbling with barrels he chases after his wife Jenni and two kids, Nick and Ella in the Mountains and Coastal region of Oregon.

BAM! Sear some dorado skin side down because this week we've given up all pretense of these minisodes being even remotely connected to anything. We're discussing our FAVORITE TV CHEFS! Listen in as we cover anything and everything TV chef related: Harsh words for Bobby Flay! Kind words for Morimoto! A David Lynch cooking segment! Wolfgang Puck drops by! More! And MORE! Also, as mentioned, here's Martin Yan deboning a chicken in 18 seconds: https://www.youtube.com/watch?v=h7m4XAVmFFI Please subscribe via Apple Podcasts, SoundCloud, Stitcher or pretty much anywhere fine podcasts are purveyed. Leave us a rating and review so we put them on bus ads that will inevitably be graffitied over! Follow us on Twitter: twitter.com/BodyCountCast Like us on Facebook: www.facebook.com/bodycountsandbeer/ Email us: bodycountsandbeer@gmail.com Let us know what you liked, what you hated, your favorite chef, your least favorite BAM!, what movie to watch next or ANYTHING AT ALL!

CALIFORNIA EATING RADIO Episode 2 Host Tamara Palmer interviews legendary TV chef/restaurateur MARTIN YAN!  They discuss his SF restaurant M.Y. China and his illustrious 40+ year career in food television, the current food scene and much more! For more information about Chef Martin Yan and M.Y. China Restaurant go to tastemychina.com

This week, we answer a question from 4-year-old Hugo in Burlington, Vt. Hugo wants to know how noodles are made. But he's about to get more than he bargained for! For this episode we visit a restaurant called M.Y. China, in San Francisco, CA to watch executive chef Tony Wu hand-pull 16,000 noodles in 2 minutes. The restaurant's owner, chef Martin Yan of the PBS show Yan Can Cook narrates the action. And to give us some historical context, Jen Lin-Liu, author of On the Noodle Road: From Beijing to Rome with Love and Pasta, shares her insight.

WCR Guest Podcaster, Stephanie Hansen, interviews Drew Calvert, Vice President of Innovation, Niman Ranch at the 2019 National Conference.The InterviewDrew shares a glimpse of the meat and farming industries, typically male dominated, and Niman Ranch’s 50% female leadership being a catalyst for interest in supporting women in the industry. Niman Ranch Women in Food Scholarship AnnouncementAdditionally, Drew announces the new Women in Food Scholarship that will provide one rural America young woman with a $5,000 scholarship and mentorship support from WCR- Women Chefs & Restaurateurs and the James Beard Foundation, the two organizational co-sponsors of the scholarship.Niman Ranch MissionNiman Ranch and its network of U.S. family farmers and ranchers raise livestock, humanely and sustainably to deliver the finest tasting meat in the world.Niman Ranch works with one of the largest networks of small, independent U.S. family farmers and ranchers – over 720 and growing.All Niman Ranch animals are raised outdoors or in deeply bedded pens. We lead the industry in sustainable and humane agricultural practices.Niman Ranch raising protocols were developed with the help of animal welfare expert Dr. Temple Grandin, and are the strictest in the industry.Drew Calvert, VP of InnovationDrew Calvert received her Bachelor’s Degree in Sociology from the University of Texas – Austin, close to where she grew up. She started her career with Pricewaterhouse, in San Francisco, but a love of food lead her to change careers and attend culinary school. Since making that decision 20 years ago, Drew has touched many aspects of marketing and communications within the food industry. She worked with PBS chef Martin Yan and was involved with two television series as a culinary producer, developing restaurant concepts, testing recipes for cookbooks and planning events. She has held marketing positions at Whole Foods Market, a leadership role as Account Supervisor at the natural foods PR firm Fresh Ideas Group and worked in sales for the wine industry. Through all these experiences, Drew brings comprehensive expertise of retail and food service marketing and culinary expertise to the Niman Ranch team where she develops new and emerging channels for brand growthSupport the show (https://womenchefs.org/donate/)

Indian-ishBy Priya Krishna Intro: 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.Priya Krishna: Hi. My name is Priya Krishna, and my cookbook is Indian-ish: Recipes and Antics from a Modern American Family.Suzy Chase: This is not your traditional Indian cookbook. This is a love letter to your trailblazing mom who is depicted as Rosie the Riveter on the cover. When did it hit you to organize this family project?Priya Krishna: Well, the book really wasn't, honestly wasn't my idea. I never thought about doing a cookbook about my family recipes. I'm very much like a utility cookbook kind of person. Then I was approached by a cookbook editor who'd worked on the cookbooks for Lucky Peach where I'd previously worked and my mom had contributed a few recipes. I told her some stories about how amazing and put-together and just accomplished my mother was. She came to me, and she was like, "I'm interested in a cookbook that not only tells this really modern story about what it means to be a working mother, what it means to grow up in a family where your parents are immigrants but also that provides a really accessible point into Indian cuisine." She was like, "I don't think that there's a cookbook like that for young people that people can flip through the recipes and not but intimated by the ingredient lists." That totally is my mom's food. This is the food that she learned to cook when she immigrated here and that she had to cook when she only had 20 minutes to put dinner on the table on a weekend. It all fit together beautifully, and once I started writing the proposal, I realized that there was really something there.Suzy Chase: By the way, we all miss Lucky Peach. Just had to throw that in there.Priya Krishna: Yeah. Yeah. Yeah. I'm looking at my collection right now. It was really special.Suzy Chase: They're so expensive on eBay, by the way.Priya Krishna: It's so funny because I feel like that was the founder's vision that the magazines would be collectibles, but maybe not perhaps in this exact way.Suzy Chase: Why do you think there's a myth that Indian food is hard to make?Priya Krishna: I have no idea, to be honest. I don't know where this came from. I think maybe it's because of the spices people get very intimated by, but I don't know. I mean, I suppose that most of our knowledge about Indian cuisine was shaped by the British. The British were some of the first people to codify Indian cuisine for the west. I suppose that they sort of exoticsized it in a way and perhaps made it seem a little bit esoteric, but do you know, it's so funny because I grew up with Indian food as my everyday food. This was the food that we threw together the last minute. It wasn't complicated. Every dish had two or three spices in it, but it's no different than a soup that calls for bay leaf and rosemary and peppercorns, and now, I'm so happy that grocery stores now have these full suites of spices, so you can really get most of the ingredients at your average grocery store.Suzy Chase: Indian-ish was never supposed to be the title of this cookbook, but the title seems so perfect. What other titles were you kicking around?Priya Krishna: Really terrible ones. I remember sitting on this bench at my gym and having this mini brainstorm session. There was one that was like Cool Mom Recipes or Mom and Daughter or Indian Mom. It was just, I had, they were just terrible, terrible ideas, and finally, I just gave up. I slapped Indian-ish on the proposal, and I wrote "better title coming soon" below, and then we went into all of these meetings with publishers, and every single one was like, "My favorite part is the title. If we buy that book, that title needs to stay." It just stuck.Suzy Chase: I love it. You describe your mom's cooking as 60% traditional Indian, 40% Indian plus something else, and mostly vegetarian. Talk a little bit about this.Priya Krishna: Yeah. I mean, so my mom, her mother didn't really care much for cooking. In my mom's age, it was traditional for women to learn how to cook. My mom never learned how to cook, so she arrived in American, and all she really knew was how to make roti. She started watching PBS cooking shows, people like Martin Yan and Jacques Pépin and combined that with her memories of her mother, her grandmother's cooking, the flavors that she loved. She basically was learning to cook while she was in America, while she was having this job as a software programmer for the airline industry that was requiring her to travel around the world. She was learning how to cook as she getting all of these influences. While her memories were rooted in the Indian food she had growing up, she was tasting pesto pasta and pizza and spanakopita for the first time. Obviously, when you're having all those experiences, you can't help but incorporate that into your cooking.Suzy Chase: You kicked off this cookbook with frequently asked questions like why are there no curries in this cookbook and what are your thoughts on peeling things, or the last question is, why should I trust you?Priya Krishna: Yeah. I love a good fake FAQ. Yeah, it's actually inspired by Mindy Kaling. Her very first memoir, Is Everyone Hanging Out Without Me and other questions, she started out with a fake FAQ, and I just thought it was so funny. It was sort of a chance to preempt, it was her chance of preempting haters, and I kind of loved that concept. I started writing what are the questions that I want people to ask so I can shut them down? That was how the fake FAQ was born.Suzy Chase: So why should we trust you?Priya Krishna: The first half of that is my mother who is not only a gifted recipe writer, but just an insanely talented cook. I really do feel like there are cooks who've gotten good because they practice a lot, and there are cooks who are just intuitive in the kitchen. My mom has unbelievable intuitions. This is food that reaches that illusive middle point between accessible and hyper-flavorful and creative. The second thing is I worked really hard at these recipes. They have been tested me, my mom, retested by me. I had like over a hundred recipe testers, all amateur cooks test each and every single one of these recipes, and the ones that didn't get good feedback or nixed, every single recipe was sort of finessed and zhooshed over and over and over again. Whenever I do any kind of project, I feel like I am the person who's going through the fine-tooth comb, so this definitely feels like that, and these recipes feel airtight to me.Suzy Chase: Yeah. You had two whole pages of thanks to your recipe testers in the back. That's-Priya Krishna: That was-Suzy Chase: ... crazy.Priya Krishna: ... one of my favorite parts. Yeah. Yeah.Suzy Chase: I would be remiss if I didn't bring up your dad. Who needs store-bought yogurt when we have the recipe for your dad's yogurt? Describe this.Priya Krishna: We have been eating my dad's yogurt basically for as long as I can remember. My dad has been making it homemade using a culture. He's been perpetuating for over three decades. There is nothing like his yogurt. I think my dad once described it as yogurt that tastes alive. It has this chunkiness, this tanginess. It is just so good. I'm like, my mouth is watering right now thinking about it. The house was never without homemade yogurt. I mean, if you try store-bought yogurt, and you try my dad's, it's not even a comparison.Suzy Chase: Your dad wrote in the cookbook, "My yogurt is fabulous. I have a cup a day. It keeps my system nice and regular. What more could you want?"Priya Krishna: He's a guy of simple taste. He loves his yogurt, and he wants to have a regular system.Suzy Chase: Don't we all?Priya Krishna: I love that line. That essay is one of, another one of my favorite parts of the book is just my dad at his most earnest. It's just, I love it.Suzy Chase: He looks so happy in the pictures.Priya Krishna: Yeah, I love... That also was everyone who are part of the photo shoot. My dad needed no, he needed no direction. He just got on camera and just immediately just knew what to do.Suzy Chase: Speaking of yogurt, talk about the idea of putting yogurt into a sandwich.Priya Krishna: This is a recipe that is very much one of those... I mean, it's like a grilled cheese sandwich, that sort of back pocket recipe that a lot of Indian moms and Indian dads have when there's nothing else in the fridge. The idea is you mix yogurt, once you mix yogurt with cilantro and onion and chilies, you spread it on sourdough bread, and you griddle it. What happens is the yogurt retains its tang but also takes on the flavors of those other things you've mixed in. It becomes thick, like almost like a thick-strained ricotta. Then you griddle it just like a grilled cheese. Then you top it with curry leaves and mustard seeds that have been tempered in oil. This is called bhaji toast, and it's one of the most famous breakfasts in our house. I like think of it as an Indian-ish grilled cheese sandwich, but it's so much better.Suzy Chase: One of the many things I learned from you is something called chonk, which his one of the fundamentals of Indian cuisine. What is chonk, and what do you put it on?Priya Krishna: Chhonk is basically the idea of tempering spices and/or herbs in oil or ghee to bring out their flavors and aromatics and to give texture to a dish. It's something you finish a dish with that you pour over the top. It adds richness. It adds flavor. It's just amazing. To answer your second question, I think a better question's like what can't you put chhonk on? As I've experimented throughout the cookbook the process, I found that chhonk tastes good on pretty much everything. Obviously, I put it on dal, I put it on sabzi, but I also put it on top of salad, like on top of raw vegetables. I'll put it on top of roasted vegetables, noodles, nachos, a steak, like instead of a compound butter, put a chhonk on top. It is sort of just this ingenious Indian cooking technique that has near-universal applicability.Suzy Chase: I heard you say once, "Chhonk is life."Priya Krishna: Yeah. Yeah. It is. It is our life. I mean, it's so funny too because it is something that I totally took for granted when we were growing up. My mom would, it's called chanko, she would chanko the dal, and that meant the dinner was already ready, and I only cared about chhonk. So far as when she was making chhonk, it was almost time to eat, and I'd usually be starving. But then as we got older, I realize chhonk is this, it's really just such a smart idea that once you've flavored a dish, you've got something and you want to add just another layer of interest, you add chhonk. Indian food, especially like dals and stews, it can often have a very homogenous texture, and so you add chhonk so you get a crunch of cumin seed or a chili partway through. It's just very satisfying.Suzy Chase: Last December, you had a recipe in your Indian-ish column in Bon Appétit, which was one of your party tricks: a vegetarian sloppy joe called pav bhaji. I'm probably killing the pronunciation, but I've never seen an open face sandwich quite like this. Can you describe it?Priya Krishna: Sure. It's basically a toasted buttered bun topped with a gravy made of cauliflower, potatoes, peas, and tomatoes. It is just a very classic Indian street food. You'll find it in Bombay. Putting things on buttered buns is very standard practice on the streets of Bombay. Once you put the gravy on, you top it with lime, you top it with onions. It's sort of this beautiful marriage of bright, spicy, hot, tangy flavors. It is just addictive. My aunt Sonia makes absolutely the best pav bhaji I've ever had. Thankfully, I was able to get her recipe.Suzy Chase: It sounds so good.Priya Krishna: It's a great vegetarian entrée, and it's a carb on a carb, which, what more could you ask-Suzy Chase: Hello.Priya Krishna: ... for?Suzy Chase: When making cilantro chutney, what's your moms philosophy about using stems and the leaves?Priya Krishna: She is pro-stems, one, because she is anti-wasting anything, two, because the stems have water that helps get the blades going, and the stems actually have a lot of flavor. Discarding the steps, the stems sometimes have even more flavor than the leaves do. I feel like sometimes people hate the texture of the stems in your mouth, but when you're making cilantro chutney, it's all getting whizzed around in a blender anyway, so... and it makes your job easier. You just dump everything instead of having to pick the leaves off.Suzy Chase: What is one recipe in the cookbook that isn't a riff of something else, one that's uniquely your mom's?Priya Krishna: I would say her bhindi, which I love. It's okra. Okra's a very standard sabzi made in Indian cuisine, and it was one of those special occasion-only dishes that she made. We loved it. I feel like okra has this reputation, it's slimy, it has a weird-Suzy Chase: Yes.Priya Krishna: ... texture, but when my mom cooks or, or when most Indian cook it like a sabzi, they doing something like dry-frying it a bit. You're just cooking it on really, really high heat with oil. It chars and crisps. It loses all of that sliminess, and it gets coated with these lovely caramelized onions and seasoned with ajwain, which sort of tastes like earth and oregano. It is just so delicious. That is one of those recipes that is a total classic and we did not want to mess with at all.Suzy Chase: Immigrants come to this country and can't find ingredients they're looking for, so they find substitutes and beautiful discoveries like your mom's saag paneer, which I made over the weekend. Talk about the idea to replace paneer with feta.Priya Krishna: When my mom came here, she... You can make paneer, but it takes a little bit of time, so she was always looking for substitutes. She found mozzarella. She found tofu. Then my family went to Greece, and my mom had Greek salads, which had those huge hunks of feta, and she just loved that briny, salty taste. We... Spanakopita, which has spinach and feta, and she thought spinach and feta are sort of a match made in heaven, so she tried making her regular saag, and then instead of putting paneer or tofu or any other substitutes, she tried putting big cubes of feta. The feta not only salts the dish, but it just adds this totally other layer that you're not expecting. I was so skeptical when I first tried it, but it got to the point where I like saag paneer, but I just adore saag feta. I dream about it. It is just so addictive.Suzy Chase: I've never drizzled lime juice over spinach. Is that the usual ingredient in saag paneer, or did your mom do that?Priya Krishna: We just are a family that loves acid. I think that a lot of Indian dishes lack that bright acid component, and they just feel a little too, don't want to say heavy, but just a little too rich in terms of the spicing component. I'm not sure what's traditional or not traditional, but we tend to go pretty heavy on the lime.Suzy Chase: I also made your recipe for chickpea and tomato stew on page 153, what makes this a shortcut recipe?Priya Krishna: Cholay traditionally is just made from dried chickpeas. It takes hours and hours and hours. It's not a quick thing, but I love cholay so much. When I was in college and I was craving my mother's cholay, she developed this recipe that I could make in my teeny, tiny apartment. One winter, she sent me this, and I bought all the ingredients, and I just made this cholay and over and over again. It only takes about 30, 35 minutes to put together. It's a really filling meal, and it sort of just became my go-to. It has all these great tricks to it, like she boiled cholay down to its essential spices, so it's got all of the complexity of the really standout spices of the dish. Then instead of waiting for the chickpeas to thicken, which takes hours, she mixes in yogurt, which naturally adds that thick, luscious element that you get from chickpeas that have been cooking for a really long time, and she uses a can of chickpeas, which works totally fine in this recipe, and who has time to stare at a pot for hours as chickpeas cook.Suzy Chase: Cholay is life. That's my new saying. I also made Anvita's dump cake on page 207 and-Priya Krishna: I'm so glad you made that.Suzy Chase: You wrote, it made me laugh, you wrote in the book, "You're probably wondering why in this book of pseudo Indian foods is there a recipe for 1940s-era American dessert, and who the heck is Anvita?" Talk a little bit about this dish.Priya Krishna: This dish is so near and dear to my heart. I knew the minute I signed the book proposal that I needed this recipe. My aunt, Anvita, she's my mom's cousin, she, when you used to visit her in Michigan, this was the dessert that she would make all the time. It was taught to her by another family member as something that was really quick that served a crowd that didn't require dirtying up more than one pan. You could use pre-made cake mix. It's so funny. I don't love nuts in my dessert. I don't love that artificial-tasting pie filling, but somehow, in this recipe, all of these things work so nicely and served with a scoop of vanilla, it is just perfect.Suzy Chase: I couldn't find canned cherry pie filling so I used blueberry, but it was still really, really good.Priya Krishna: Yeah. I mean, I imagine with any berry filling, that would taste great.Suzy Chase: Now for my segment called My Last Meal. What would you have for your last supper?Priya Krishna: I would probably have a first course of dosa, and the dosa would have on the side probably all of my mom's greatest-hit sabzis like her sweet and sour squash or her paneer, her saag feta. There'll probably be a course or roti pizza, which is in the book. Then after that, I think it would just be noodles of the world. There'd have to be an Indian course, but then I just want noodles. I want a Cacio e Pepe. I want a khao soi with those thick noodles. I want soba. I want some ravioli. I just want carbs. Basically, the theme of this meal is carbs in many forms: dosa, followed by to roti pizza, followed by noodles.Suzy Chase: Where can we find you on the web and social media?Priya Krishna: Well, so my website is priyakrishna.me, but the easy, best way to find me is on Instagram or Twitter, and I'm @pkgourmet, P-K-G-O-U-R-M-E-T. Suzy Chase: This has been so much fun, Priya. Thanks for coming on Cookery by the Book Podcast.Priya Krishna: Of course. Thanks for having me. It was great.Outro: Follow Suzy Chase on Instagram @cookerybythebook and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book Podcast, the only podcast devoted to cookbooks since 2015.

Nicki Sun is the creator and host of her own talk show, "Now You Know", which has pioneered the path for independent on-camera hosts while creating a platform that spotlights Asian American and multi-ethnic communities. Through her show, she has been privileged to collaborate and work with this generation's top talent, from digital influencers and athletes to Grammy Award-winning artists and entrepreneurs. Equally tech-savvy and equipped behind the camera, Nicki has produced television shows and content for Myx TV, Verizon, Younes and Soraya Nazarian Center for the Performing Arts (formerly known as Valley Performing Arts Center), Chef Martin Yan, and Google--just to name a few. Her latest project includes rebooting her YouTube channel and website to feature more behind-the-scenes and tech videos. Nicki shares why she started her show and how she was able to realize that she can create content in her own way while showcasing Asian Americans who are taking the non-stereotypical route to pursue a career. Check out thetaoofselfconfidence.com for show notes of Nicki's episode, Nicki's website, resources, gifts and so much more.

Chateau Montelena in Calistoga is an historic Napa Valley winery whose legend was sealed when its Chardonnay won a blind tasting in 1976 in France (Judgement of Paris). CEO Bo Barrett reflects on Montelena's legacy producing classic style Napa Cabernet Sauvignon and Chardonnay. Emmy Award-winning TV producer Geoffrey Drummond produced shows with Julia Child, Jacques Pepin, Lidia Bastianich, Martin Yan and Eric Ripert. He is Executive Director at FoodLab at SUNY Stony Brook in Southampton, NY.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Our guest today has got you both in front and from behind the camera. When it comes to a true renaissance woman, look no further than Nicki Sun. As the creator and host of her own talk show, "Now You Know," Nicki has pioneered the path for independent hosts and personalities and has created a platform that connects fans with inspiring influencers particularly in Asian American entertainment from beauty guru Michelle Phan to superstar athlete Jeremy Lin. Outside of hosting, Nicki has had the opportunity to produce television shows and content for Myx TV, Verizon, celebrity chef Martin Yan, and Google--just to name a few. Topics we cover in the interview: Getting over perfectionism as a Videographer Just Do it and taking action in your Videography business What video equipment Nicki uses How to approach getting interviews at a convention How to shoot a convention How to get over your own ego when being a interview host How to get an interview with a high profile individual What plugins and platform to use when doing post production editing How to navigate being a female videographer How to keep romantic boundaries and avoid catching feelings when interviewing a subject How to use translucent powder to avoid shine in the light when interviewing on camera   People and resources mentioned in this episode: DJ Miles Medina Namm- National Association of Music Merchants Cheesy Cam Panasonic GH4 Facebook Group Equipment Mentioned in this episode: Panasonic GH4 TasCam DR 10L Final Cut LenoFX.com- Final Cut Plug in How to Find out More about Nicki Sun: Nicki's Website Twitter Subscribe to Nicki’s YouTube channel Instagram Nicki Sun Media Facebook Page   _______________________   Subscribe to The Videography Academy podcast:   Itunes (Iphone Users)   Google Play Music (Droid Users)   Spotify   Subscribe to the Videography Academy YouTube Channel here   Email us at info@videographyacademy.com

The Wonder Twins of Podcasting are starting off with a bang, pitching a new movie... The Emperess' New Wig! Coming soon to a theater near you! They also have a little trip down memory land to the 2000s. Nnekay also discusses her underwear choices... and James extols the beauty of jock straps. Nnekay talks about the her turn as the cheesiest audience member for Yan Can Cook. Also Whoops! We made a mistake Ed Skerin was the bad guy in Deadpol. James talks about meeting the legend...Dolores Huerta who might be side eyeing us. WHAT? In Nnekay's Korner she covers some of the ways that you can contribute still to Houston. This was recorded before Irma hit, so be sure to listen to the top of the show where we cover how you can help with Irma relief as well. Links are included in these show notes. Help is needed further than just the first few weeks. In James' Korner we got the return of Quizlet Korner! Some of the topics he covers: Harriet Tubman and the 20 dolla bill, Star Wars and Asian Stars, Todrick Hall, KKK, The Democratic Party, and Bisexual Discrimination. We are still aiming for that goal for 100 reviews by our 100th episode for the Minority Korner Give away! So please write those reviews!!!! Links! https://www.colorlines.com/articles/8-ways-help-people-color-recover-hurricane-irma http://www.colorlines.com/articles/how-donate-money-and-other-aid-communities-color-houston  

Chef Joe Friday was born in North Carolina, raised in Okinawa, Japan, trained in French Cuisine. His impressive culinary journey began when he enrolled in the Culinary Institute of America to train in pastries and savories. At the age of 20, he was one of 10 pastry students selected globally to work in the international culinary program at Walt Disney World. Six months in, Friday's superiors recognized great talent, and placed him on the “hot line.” There, is where Friday found his love and passion for savories and has been refining that talent ever since. Within three years time, he had worked his way up to sous-chef and had successfully moved around to various restaurants within the Disney family. Friday was exposed to different cuisines and cooking techniques while working with influential chefs such as Chef Martin Yan (from “Yan Can Cook”) and Disney's Executive Chef, John State. After he apprenticed in Norway and England, he returned to Japan to perfect the culinary experience of his childhood; the art of Japanese noodle making. Friday took a position at the world renowned Nobu Wakiki, Honolulu. This was a pivotal moment in Friday's career were he understood his identity as a chef. With a love for Honolulu, he furthered his career and established himself as the sous-chef at the Hilton Hawaii Village and shortly after became the Executive Chef at Giovani's. Seeking tutelage from Canadian renowned Chef Jason Bangerter, Friday assisted as the chef-da-partie in the opening of Toronto's Luma by O&B at the TIFF Bell Lightbox. In the Fall of 2011, Friday joined the team at Bar Mozza (part of the Alimento Fine Food Emporium) downtown Toronto, as executive Chef. Chef Joe Friday is also a co-founder and host of The Underground Chef Co.(UCC) which was founded in 2013 with the objective of providing Chefs and restaurateurs a platform to help promote and support the culinary community. UCC works with to-be-discovered Chefs in Toronto, Montreal and Ottawa and their battles challenge Chefs to create several dishes from secret ingredients in under one-hour and provide audience goers with a real-time experience of life in the kitchen. Chef Joe Friday will be appearing today (November 12, 2016) at the Gentlemen's Expo. We had the opportunity to speak recently. During of our conversation, he talked about: – Life growing up in North Carolina and Japan at an early age and what he learned during that time – When and how did his interest in cooking start and how his family influenced his start in cooking – Being highlighted in a video at the African American Smithsonian Museum – How has the restaurant industry changed since he started – Some realities of the restaurant business based on his journey – How did he come into contact with The Gentlemen's Expo – What is a gentleman to him – What the future holds for him You can find out more about Chef Joe Friday via: Twitter The Underground Chef Co. To find out more information about this year's Gentlemen's Expo via: Website Facebook Twitter Instagram Linkedin Please feel free to email us at: dr.vibe@thedrvibeshow.com Visit our website at: http://www.thedrvibeshow.com/ God bless, peace, be well and keep the faith, Dr. Vibe 

The first quote was contributed by my brother, Darrell Holbrook. Joycelyn Elders, president Clinton’s surgeon general. "…most of the people that die with heart disease and cancer are our elderly population, you know, and we all will probably die with something sooner or later." Most of us hope to die later rather than sooner. The idea of a “full life” is quite appealing. It seems that there is much less sympathy for an elderly person dying as opposed to a child or anyone short of 40. Granted, many older people who are in the throes of diseases such as heart disease and cancer will tell you they are ready to die and wonder why they are allowed to drag on and on. Tell me, at what age is it categorically expected that you have lived long enough and your passing is not as important as someone younger? Many people would choose the biblical estimate of “3 score and ten” or 70 years. My father is 80 years old. He is in great health and takes a long exercise walk every day. He has been happily married to my mother for well over 50 years and has many things to look forward to. Does his 80 years mean that it is more fitting for him to pass on than the average 20 year old? As a son who loves him and my mother both, it is easy to say no to this, but a yes may easily come from someone who doesn’t know him or the amazingly influential life he has lived. The aforementioned 20 year old could be a rapist or murderer. Or a minister, or a person who may have been president. What if they were doing something truly stupid that led directly to their death and maybe one or two others in the bargain? All this being said, what right do we have to decide who actually “deserves” to live and die?We really don’t mean to be cruel, but it is so easy with strangers to draw generalities and give the thumbs up or down, like in the Roman games. Human life at any stage is sacred. Old or young, we all want to live, and have a primeval imperative to want life to continue. There is also the issue of what a person could accomplish if they did live. Whatever your feeling on abortion, a cartoon I saw can offer food for thought. It had a man shaking his fist toward heaven, yelling, “….and why haven’t you sent us a cure for cancer?” Then a voice came out of the cloud that said, “I did, but you aborted it.” Human potential is amazing at all ages. Let’s all work together to maximize it, no matter how old or young a package it comes in. http://www.notablebiographies.com/Du-Fi/Elders-Joycelyn.html http://en.wikipedia.org/wiki/Joycelyn_Elders -------------------------------------------- Martin Yan “So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.” What method do you use when someone really needs to do something for their own good, but need convincing of the importance of it? Most egotistical persons immediately go right to the nuclear option, the direct order. If you move in hard and fast, they will so shocked they will obey out of habit and fear. Sometimes this will get the job done at this moment, but does little to foster a good relationship and does absolutely nothing to change the habits of those you are lording over. They will just wait for the next order before they move again, since you have taken the place of their conscience and have taken from them the responsibility of correct behavior. There is another way, a better way I think. What if you can make them WANT to do this? It is much more simple than you think. If you pay a little bit of attention to human behavior and adapt your tactics, you can have large scale success that will help those you are in charge of learn and repeat good habits. That way you can be confident they are behaving correctly when your back is turned. Dale Carnegie published a book in 1936 called ‘How to Win Friends and Influence People’. It has sold 15 million copies worldwide, and is still in print. From Wikipedia, here are the main points that pertain to our current discussion: Twelve Ways to Win People to Your Way of ThinkingThe only way to get the best of an argument is to avoid it.Show respect for the other person's opinions. Never say "You're Wrong."If you're wrong, admit it quickly and emphatically.Begin in a friendly way.Start with questions to which the other person will answer yes.Let the other person do a great deal of the talking.Let the other person feel the idea is his or hers.Try honestly to see things from the other person's point of view.Be sympathetic with the other person's ideas and desires.Appeal to the nobler motives.Dramatize your ideas.Throw down a challenge. Be a Leader: How to Change People Without Giving Offense or Arousing ResentmentBegin with praise and honest appreciation.Call attention to people's mistakes indirectly.Talk about your own mistakes before criticizing the other person.Ask questions instead of giving direct orders.Let the other person save face.Praise every improvement.Give the other person a fine reputation to live up to.Use encouragement. Make the fault seem easy to correct.Make the other person happy about doing what you suggest. Links to the Wikipedia article and the book in Amazon.com with be included in the show notes at daggersofthemind.com If you order an action, you may force them to do it right now, but you create a dependence on your authority for action of any kind. If you can create the desire to perform, you change their habits for a lifetime. Yan Can Cook Website How to Win Friends and Influence People on Wikipedia How Win Friends Influence People on Amazon  

The Sensory Lab at the Robert Mondavi Institute for Wine and Food Science at UC Davis helps farmers, processors, and vendors supply the foods consumers want. Series: "UC Davis Newswatch" [Agriculture] [Show ID: 24816]

The Sensory Lab at the Robert Mondavi Institute for Wine and Food Science at UC Davis helps farmers, processors, and vendors supply the foods consumers want. Series: "UC Davis Newswatch" [Agriculture] [Show ID: 24816]

The Sensory Lab at the Robert Mondavi Institute for Wine and Food Science at UC Davis helps farmers, processors, and vendors supply the foods consumers want. Series: "UC Davis Newswatch" [Agriculture] [Show ID: 24816]

The Sensory Lab at the Robert Mondavi Institute for Wine and Food Science at UC Davis helps farmers, processors, and vendors supply the foods consumers want. Series: "UC Davis Newswatch" [Agriculture] [Show ID: 24816]

From the field to the table, UC Davis researchers are on the front line of research, working to make safe, healthy and flavorful food. Hear from a family caught in the deadly 2006 E. coli outbreak, chemists working on improving the taste of food, chef Martin Yan, and California almond farmers, all benefiting from discoveries that lead to enhance the safety, quality and taste of our food supply. [Health and Medicine] [Science] [Agriculture] [Show ID: 24199]

From the field to the table, UC Davis researchers are on the front line of research, working to make safe, healthy and flavorful food. Hear from a family caught in the deadly 2006 E. coli outbreak, chemists working on improving the taste of food, chef Martin Yan, and California almond farmers, all benefiting from discoveries that lead to enhance the safety, quality and taste of our food supply. [Health and Medicine] [Science] [Agriculture] [Show ID: 24199]

From the field to the table, UC Davis researchers are on the front line of research, working to make safe, healthy and flavorful food. Hear from a family caught in the deadly 2006 E. coli outbreak, chemists working on improving the taste of food, chef Martin Yan, and California almond farmers, all benefiting from discoveries that lead to enhance the safety, quality and taste of our food supply. [Health and Medicine] [Science] [Agriculture] [Show ID: 24199]

Martin Yan of the Yan Can Cook Show talks about his new series and book: Quick & Easy

Martin Yan of the Yan Can Cook Show talks about his new series and book: Quick & Easy