Podcast appearances and mentions of Michael Ruhlman

On this episode of the Migration Waterfowl podcast, your host Brian Halbleib talks with award winning author, cook and food television personality Michael Ruhlman. Michael has written and co-written over 30 books, and is best known for writing about food, chefs and the work of professional cooking. He has also written for the New York Times, the New York Times Sunday Magazine, the Wall Street Journal, Gourmet Magazine and other publications. He has received two James Beard Awards. His food television appearances include Anthony Bourdain's No Reservations & Parts Unknown and he's also appeared as a judge on Cooking Under Fire and Iron Chef. His book Charcuterie with Brian Polcyn fundamentally changed how Brian has handled and prepared a lot of his wild game over the last 20 years. They will be discussing that book, Charcuterie, and specifically how it can elevate your duck and goose preparations and preservation. Learn more about Michael here: https://ruhlman.com Takeaways: Michael Ruhlman has been a working writer for 30 years, authoring numerous cookbooks. Charcuterie originated as a preservation method, essential for survival. Duck confit is a prime example of a culinary preparation born out of necessity. The book 'Charcuterie' helped fuel a movement towards traditional cooking methods. Taste is the primary reason charcuterie remains relevant today. Making your own charcuterie allows for unique flavors not found in stores. Common sense is crucial when it comes to food safety in charcuterie. Sodium nitrite is safe when used correctly and is essential for curing. Charcuterie boards have become a popular trend in modern dining. Engaging with the community enhances the cooking experience. Feel free to reach out to us: migrationwaterfowl@gmail.com   Facebook, Instagram, YouTube & TikTok: @migrationwaterfowl  Migration Waterfowl Store https://tinyurl.com/MigrationWaterfowlStore   Migration Waterfowl is presented by:   Blue Bird Waterfowl https://bluebirdwaterfowl.com   And also brought to you by these fine partners:   The Duck Hole & Company https://m.facebook.com/duckholecompany   Rig'Em Right Outdoors https://rigemright.com   Flight Day Ammunition https://www.flightdayammo.com 10% off with code MW10   Aves Hunting https://aveshunting.com   CK Custom Calls https://m.facebook.com/100088485616501/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Episode 299! Say congrats HERE : )  In this damn good conversation, acclaimed food writer and chef Michael Ruhlman joins me to explore the beauty of ratios in cooking and living a creative life. With over 30 books to his name, Michael shares insights on creativity, curiosity, and the joy of continuous learning. Don't Miss: • How understanding ratios can liberate you in the kitchen and life • The importance of being present and engaged in a world of constant information • Why Michael believes we don't have books inside us waiting to come out • The value of writing about what you don't know to fuel learning and growth • Michael's thoughts on the role of alcohol in enhancing life (when used responsibly) • His recommendations for must-watch food films Visit the new & improved damngoodconversations.com Key Takeaways: • Ratios reveal the essential elements of cooking, allowing for improvisation and creativity • Curiosity and engagement are crucial for personal growth and creative output • Writing generates material itself - it's not about transcribing pre-existing thoughts • Confidence comes from doing things you're afraid of and shattering self-doubt • The importance of sharp knives, proper cutting boards, and understanding salt in cooking Michael encourages all of us to: • Stay curious and engaged with the world around us • Write to learn and discover, not just to share what we already know • Find joy in the small pleasures of life, like a well-crafted cocktail or a good conversation • Continuously improve our skills, even if it's just 1% better each day Ready to dive deeper into the world of food writing and culinary exploration? Subscribe to Michael's Newsletter at ruhlman.substack.com for twice-monthly newsletters packed with insights, recommendations, and more. As always, thanks for listening to this episode of One Percent Better! --Joe PS: Our next milestone, Episode 300, is just around the corner! Stay tuned for something special.

SummaryIn this episode, Chris LeBeau, the founder of Decoding Cocktails, shares his journey from working in strategic planning to becoming a full-time mixologist. He discusses how he simplifies cocktail-making and teaches others how to make delicious drinks at home. Chris also recommends books for beginners and shares his favorite tips and techniques.Guest• Chris LeBeau: Founder of Decoding CocktailsLinks• Chris LeBeau on the blog• Yummy chocolate cocktail recipes for Chocolate Happy HourTopics discussed• Chris's journey from strategic planning to mixologist• The inspiration behind Decoding Cocktails• The importance of understanding ratios and basic techniques in cocktail-making• Recommended books for beginners in cocktail-making• Tips for simplifying complex cocktail recipes• The art of making cocktails for othersKey takeaways• Cocktails can be simplified by understanding ratios and basic techniques.• The Book of Cocktail Ratios by Michael Ruhlman is a great resource for beginners.• The Bar Book by Jeffrey Morgenthaler is recommended for those who want to improve their bartending skills.• Start with simple cocktail recipes and focus on the mood and occasion when choosing drinks.• The process of milk clarification can be used to create unique and flavorful cocktails.Notable quotes• “If suddenly you didn't look at every cocktail as an iterative one-off, but as belonging to a family, now suddenly the universe of creating this becomes a lot more like cooking.” - Chris LeBeau• “Making a cocktail and it feeling hard or expensive or then it not even going right, that is an absolute perfect recipe to make sure you make fewer cocktails.” - Chris LeBeau• “The advantage that a cocktail has over wine and beer is that you get to say to someone, ‘Come over, let me make something for you.'” - Chris LeBeauEntities mentioned• Decoding Cocktails• The Cocktail Codex• The Four Hour Chef• In Toxicology• Michael Ruhlman• The Book of Cocktail Ratios• Jeffrey Morgenthaler• The Bar BookKeywordscocktails, bartending, mixology, ratios, techniques, beginner's guide to bartending, cocktail recipes, virtual classes, milk clarification, bartending booksDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

Join Ocean House owner, actor, and bestselling author Deborah Goodrich Royce for a conversation with New York Times best-selling authors Ann Hood and Michael Ruhlman. Ann Hood is the author of eleven books, including the best-selling novels The Book That Matters Most and The Knitting Circle, and the memoirs Comfort: A Journey Through Grief and Kitchen Yarns: Notes on Life, Love, and Food. She lives in Providence, Rhode Island, and New York City. Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller's seminal The French Laundry Cookbook and the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He attended the Culinary Institute of America and is the author of eighteen books about food and cooking and such wide-ranging subjects as pediatric heart surgery and building wooden boats. Michael lives with his family in New York City and Providence, Rhode Island. For more information on Ann Hood, please visit www.annhood.us, and for Michael Ruhlman, visit www.ruhlman.com. Deborah Goodrich Royce and the Ocean House Author Series, visit deborahgoodrichroyce.com.

On a balmy, window-opened February night in New York City, we got the great fortune to sit down with Michael Ruhlman and Ann Hood: Dear friends, incredibly accomplished writers, and husband and wife.  And a love story for the ages.  So pour yourself something pink and let's celebrate Queensentines! --- Send in a voice message: https://podcasters.spotify.com/pod/show/qotrt/message

It's launch day for Cleveland Noir, an anthology offering a twisty, duplicitous, and sometimes murderous view of Cleveland. Anthology editors Michael Ruhlman and Miesha Wilson Headen discuss the noir genre, why Cleveland is an apt city for this work, the process of curating and editing the anthology, the diverse range of voices and geographic locations represented, tips for new writers, and more.   Michael Ruhlman is the award-winning bestselling author of nine nonfiction books, nine cookbooks, and a collection of novellas, as well as a coauthor of many additional cookbooks. Subscribe to his Substack newsletter here.   Miesha Wilson Headen is a journalist, the recipient of Best Minority Issues Reporting from the Society of Professional Journalists, has worked as a bookseller, and has organized multiple books fairs in Ohio. She is a former mayor of Richmond Heights.   Cleveland Noir contributing writers: Paula McLain, Susan Petrone, Mary Grimm, Dana McSwain, Abby L. Vandiver, Sam Conrad, Angela Crook, D.M. Pulley, Miesha Wilson Headen, Alex DiFrancesco, J.D. Belcher, Jill Bialosky, Thrity Umrigar, Michael Ruhlman, and Daniel Stashower.   Finally, as mentioned in this episode, Loganberry Books still has a few remaining Author Alley events this summer: August 12 is Fiction Showcase, and September 9 is the Children's & Illustrated Lit Showcase. Visit the 2023 Author Alley page for details.   Page Count is produced by Ohio Center for the Book at Cleveland Public Library. For full show notes and a transcript of this episode, visit the episode page. To get in touch, email ohiocenterforthebook@cpl.org (put “podcast” in the subject line) or follow us on Twitter or on Facebook.

Keith is joined by Michael Ruhlman, who has simplified the making of classic cocktails in his new book, The Book of Cocktail Ratios. They discuss the evolution of cocktails, what you need for your home bar, and how you can very easily make exceptional cocktails at home. Follow Keith on Twitter: @keithlaw Follow Jonathan on Twitter: @ruhlman Check out our sponsors: Head to factormeals.com/law50 and use code LAW50 to get 50% off your first box Learn more about your ad choices. Visit megaphone.fm/adchoices

We're talking cocktails! We're Bruce Weinstein and Mark Scarbrough. We've got the details on the history of the word "cocktail." And Bruce interviews the legendary Michael Ruhlman about his new book, THE BOOK OF COCKTAIL RATIOS. We're so glad you're with us on culinary journey. If you'd like to get our newsletter, sign up on our website, bruceandmark.com.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:15] Our quick history of the word "cocktail"[13:02] Our one-minute cooking tip: Buy a bunch of plastic takeout containers for storing leftovers and prepped ingredients.[14:52] Bruce's interview with Michael Ruhlman about his brand-new cookbook, THE BOOK OF COCKTAIL RATIOS.[27:14] What's making us happy in food this week? Potato chips and pinto beans.

The internet holds a seemingly endless number of cocktail recipes, but most drinks are created by following just a handful of basic formulas. Once you know the key ratios, you can unlock a whole world of possibilities. On this episode of Fix Me a Drink, hosts David Wondrich and Noah Rothbaum welcome award-winning author Michael Ruhlman to discuss his new book, “The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails.” The trio chats about recipe families and the similarities (and differences) between bartending and cooking. So mix yourself a cocktail and listen to this new episode of Fix Me a Drink. Cheers! Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. Please drink responsibly. Podcast Editor: Alex Skjong

Get a copy of The Book of Cocktail RatiosBooks mentioned: The Bar Book, The Cocktail Codex, The Oxford Companion to Spirits and CocktailsWe discussed his first book on Ratios focused and his book on the egg (book page on his site)People cited: Phil Ward, Thomas Keller, Harold McGee, J. Kenji López-Alt Ingredients noted: Absinthe, Maraschino liqueur, Lustau, Drambuie, home-made lime cordial, lactic acidHow Michael takes his martini, 6:1 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Michael Ruhlman is an acclaimed fiction and culinary nonfiction writer, as well as a TV personality. In this New Year episode, he breaks down the importance of the fictional restaurant, Gusteau's, in Pixar's film, Ratatouille.  

Michael Ruhlman is an acclaimed writer both in fiction and culinary nonfiction, as well as a TV personality. In this special end-of-the-year episode he breaks down the importance of the fictional restaurant, Gusteau's, in Pixar's film, Ratatouille.  

This week's episode is sponsored by:   I want you to start living a happier life today. As a listener, you'll get 10% off your first month by visiting our sponsor at BetterHelp dot com slash knitmore Join over 1 million people who have taken charge of their mental health. Again, that's BetterHelp.com/knitmore  Carry your creativity with Erin Lane Bags! Whether you show your fiber fandom with the woolly wonder Sheepleverse, or dive into history with the Curiosities collection, our project bags, totes, and hook and needle organizers are at the ready to keep your hobby happy.     Have you ever had to frog because you forgot a step several rows back? Or lost your spot because you dropped your magnet board or lost track with your highlighter tape? Instead of wrestling with paper, use the knitCompanion app. It keeps you on track so you can knit more and frog less. knitCompanion works with ALL your patterns and is available for Apple, Android, and Kindle Fire Devices Are you feeling dis-GRUNT-eled about your stash? Are you browsing Insta-HAM looking for knitting inspiration? Is color "kind of a PIG deal" in your life? Oink Pigments offers over one hundred forty PIG-ture perfect colorways to make you SQUEAL with delight. For a limited time only, bring home the bacon with code KNITMORE and get fifteen percent off in-stock yarns and fibers at oinkpigments dot com. Shop soon, because these pigs will FLY!   On the Needles: (1:57) Gigi : Andrew's sock at Jasmin's. Cuff of #2 Jasmin's Halloween Heart pullover (in Oink Pigments Targhee Sock) is finished-finished  Gigi Working on another pair of socks for Andrew for knitting at my house. Heel flap Gigi: thinking about casting on a cardigan  looked at yarn  Jasmin: super political embroidered art project, swatching and final. The political part is done; carefully stitching the phoenix patch to the back of the jacket  Gigi pulled yarn for her next cardigan Jasmin picked up her Pumpkin Patch sweater and is making progress. She mentions Tess Yarns   Events:(15:24)         Election discussion, Donuts and Democracy! Grinch-along December 1st ,Michael Ruhlman's eggnog receipe Here's where Jasmin made eggnog and talked about forced apologies    In Stitches:(23:40) Gigi: Orenburg shawl Galina, Skaska Designs, Frost Flowers, Aeolian, Knitmore cowl, wool socks  Jasmin: purple Resistance hat,  Han and Chewie: sweaters Genevieve :Anna cardigan, red and yellow scarf   Mother Knows Best:(27:30) Don't wait for someone else! Just Do It!   When Knitting Attacks:(35:43) Gigi; broke my bamboo flexi flip needle  Having a terrible time with the weaving assignment   Knit more, know more:(39:29) A segment about Persian culture, history, or just generally cool stuff about Persian people. Demonstrations are continuing all over IRAN.  We stand with you WOMEN, LIFE, FREEDOM Persian Instagram Influencers we follow:   https://www.instagram.com/nazaninboniadi/ https://www.instagram.com/ninaansary/ And Sew on:(42:28) Knitting workshop  Excellent turn out  We discussed Crocking in class. Knitting in the evening. Crock all over my fingers  ReDuran Dye Remover (Now under the brand "Kresto") Jasmin is going to use Gigi's dressmaker curves for adjusting her pattern. 

ANN HOOD is is an American novelist and short story writer; she has also written nonfiction. She is the author of fourteen novels, four memoirs, a short story collection, a ten book series for middle readers and one young adult novel. Her essays and short stories have appeared in many journals, magazines, and anthologies, including The Paris Review and Tin House. Ann is a regular contributor to The New York Times' Op-Ed page, Home Economics column. Her most recent work is "Fly Girl: A Memoir," She is a faculty member in the Creative Writing program at The New School in New York City. Hood was born in West Warwick, Rhode Island. She now lives with her husband Michael Ruhlman and their children.

Class is in session! Shawn and Simon go back to explain some of the basics of kitchen technique and share some recipes, plus lots of love for Jamie Oliver, Neil Gaiman and the new Prey movie. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Runge's Deli in Courtenay: https://www.facebook.com/RungesDeli/ Burrfection: https://burrfectionstore.com/ Michael Ruhlman's book Soul of A Chef: https://www.amazon.ca/Soul-Chef-Journey-Toward-Perfection/dp/0141001895 Jamie Oliver's book Jamie's Dinners: https://www.amazon.ca/Jamies-Dinners-Jamie-Oliver-2004-10-07/dp/B000YFEDJU Neil Gaiman's Sandman on Netflix: https://www.netflix.com/ca/title/81150303 Prey on Disney Plus: https://www.disneyplus.com/movies/prey/5Y0VIrKjUDWm  

Podcast Shownotes at https://redemptionpermaculture.com/food-preservation-methods-past-and-present/ On this episode of the Modern Homesteading Podcast, Harold and Rachel Have A Conversation About A Variety of Food Preservation Methods From The Past and Modern Methods. The Modern Homesteading Podcast, Episode 150 – August 10, 2022 – Food Preservation Methods (Past and Present). Topic of Discussion Food Preservation Methods (Past and Present) Minimal Processing – Root Cellars, Cool Storage, Room Temperature Storage, and in-ground storage. Drying/Dehydrating/smoking Canning – Water Bath Canning, Steam Canning, Pressure Canning, and Retort canning, Freezing. Freeze Drying. Fermentation. Preserving in Salt and Sugar. Immersion in alcohol. (Liqueurs) Preserving in Fat (larding) Listener Questions and Feedback: Who's planting (or planted) what for their fall garden? https://www.facebook.com/groups/HomesteadFrontPorch/posts/5214736995246749/ Resources Mentioned On This Podcast Episode Ball Complete Book of Home Preserving – https://amzn.to/3zGlIA7 Excalibur Food Dehydrator – https://amzn.to/3bHDhHZ Presto 23-Quart Pressure Canner and Cooker – https://amzn.to/3p1B3pJ National Centers for Home Canning – https://nchfp.uga.edu/ MSU Food Preservation Classes and Information – https://www.canr.msu.edu/food_preservation/programs Recipe for dried candied citrus peels (amazing) – https://www.marthastewart.com/313211/candied-citrus-peels Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike Bubel – https://amzn.to/3JPsx6T My Ultimate EXCALIBUR Food Dehydrator Recipe Book – https://amzn.to/3dbQqt6 Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman – https://amzn.to/3bPN2nC Townsend's Amazon Page – https://amzn.to/3SG0z1u Townsends – YouTube Potted Meat Townsends – https://www.youtube.com/user/jastownsendandson/search?query=potted%20meat

Thrilled to welcome the incomparable Michael Ruhlman for a free-wheeling conversation about cooking and life!

Anthony Bourdain travels to Las Vegas, a city known for over-indulgence, with food author Michael Ruhlman and visits locales that include Huntridge Tavern, in the shadow of the strip, and famed restauranté by Jose Andres. Original airdate: 2014, Season 3 To learn more about how CNN protects listener privacy, visit cnn.com/privacy

Vick Mickunas takes us back to 2003 when he interviewed authorMichael Ruhlman.

You can find and follow Micheal Ruhlman and buy his books here: https://ruhlman.com/ And you can find and follow Brian Polcyn, book his classes and buy his books here: https://chefbrianpolcyn.com/ 

Hi all! This is just a quick one, recorded at the end of our last session. It's all about how to think laterally with dishes, and how to manipulate the components, rather than to be a slave to a recipe. Time Stamps 1:07 On Following Recipes 2:22 Jesse's Rant on Formula 3:00 The Formula of Vinaigrette 5:27 The Formula of Ramen 7:12 The Formula of Grilled Cheese 11:53 A Shout-Out to Jordan, and a Funny Jordan Story 18:30 Nate's Roman Pasta Formula 19:30 Jesse's Soda Jerk Formula 20:38 Spitballing on the Omelet Formula 23:08 The Relation Between Formula and Ratio 23:55 Michael Ruhlman's Ratio Book 26:10 The Guys Wax Philosophical 32:30 The Music Analogy

Episode NotesKate Hill wrote the book called Cassoulet, a French Obsession which is part recipe book, part history book, part charcuterie advice, part orientation to the southwest of France where Kate can drive to Bordeaux for delicious wine and to Armagnac for the premium regional spirit that competes with Cognac.  Hill breaks down the assembly of cassoulet and walks readers through each of the ingredients and provides detailed instruction on how to assemble and a cassoulet. Her advice about confit stems from her first-hand experience of the ancient art of curing protein in salt, slow cooking in fat, and storage in fat.You can  follow Kate Hill on Instagram@katedecamont or check out her wonderful website at  https://kitchen-at-camont.com/ where you can sign up for her newsletter and book some excellent French culinary training by online course. You will quickly become a fan.You can find more detailed information about Confit in Michael Ruhlman and Brian Polcyn's book entitled Charcuterie, where Michael talks about what he learned from Kate while visiting her in France.  And you will want to highlight whatever confit you end up making in a cassoulet. A BIG Thank you to Kate Hill for helping us Elevate Your Game.   And, a hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead 

Check out Michael Ruhlman on his website at: https://ruhlman.com/ where you can check out his latest blog, buy his books, and subscribe to his newsletter. You will learn stuff, great stuff!Follow along on Instagram@ruhlman

We're giving the full field guide treatment to something that's been a core element of professional restaurant operations for over 135 years. We're looking at Escoffier's Big Idea, the brigade system - the military-style hierarchy that serves to organize kitchen work into distinct stations. and sets up a leadership system responsible for making it all work efficiently. For a lot of reasons, the ongoing need for this foundational piece of modern restaurant culture is being questioned, mostly as to its value and relevance to the state of our industry in 2021. But can we overhaul it, or should it simply be replaced? Are there any viable alternatives?Just a few of the questions host Robert Belcham will put to author Michael Ruhlman, chef/educator Julian Bond, industry activist Hassel Aviles and chef/operator Dave Gunawan.  Grab your toque, take your station and tune in.

Kate Hill wrote the book called Cassoulet, a French Obsession which is part recipe book, part history book, part charcuterie advice, part orientation to the southwest of France where Kate can drive to Bordeaux for delicious wine and to Armagnac for the premium regional spirit.  She breaks down the assembly of cassoulet and how to make confit. Her advice about confit stems from her first-hand experience of the ancient art of curing protein in salt, slow cooking in fat, and storage in fat.Kate uses a simple weight ratio of 3% salt  added to whatever protein to be confit'd. That meat sits in the fridge overnight, is rinsed well, dried, covered in fat, and simmered until fork-tender. The classic confit was stored in an earthenware crock and kept in the back of a cool barn for 1-2 years. Safely.You can find more detailed information about Confit in Michael Ruhlman and Brian Polcyn's book entitled Charcuterie, where Michael talks about what he learned from Kate while visiting her in France. Sign up for Kate's French cooking classes, get her newsletter and order her books. Kate has a lovely approach to teaching and writing. You will quickly become a fan. I appreciate her helping us Elevate Your Game.   A hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead 

Join bestselling author Caroline Leavitt for a fun conversation with the husband-and-wife duo of Ann Hood and Michael Ruhlman, both superstars in their own right. Ann is the author of 10 novels and 4 memoirs, while her husband Michael is a world-renowned chef and the author of nine bestselling cookbooks. Time to talk food! Hosted by Trisha Blanchet.

Charcuterie: The Craft of Salting, Smoking and Curing is a book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage.

Michael Ruhlman is a well-known author, food blogger, cook, and journalist whose mission is to translate the chef's craft for every kitchen. In addition to CHARCUTERIE: The Craft of Salting, Smoking, and Curing, he has authored or co-authored more than a dozen books about food and cooking, including Ruhlman's Twenty, which won both a James Beard Foundation award and an International Association of Culinary Professionals award.

We talked about re-opening FAMMS (the Financial Aid Multi-Media Showcase) for an open call for entries.  More info to be posted on the CCCSFAAA website. We discussed future interview subjects (including a guest from Irvine Valley College this coming Friday), how to avoid receiving foreign gifts, the 2021 NASFAA Leadership Symposium, and the Top 10 Ask Regs questions and answers on the NASFAA website. Dennis's "I Dare You To Read" selection is Grocery: The Buying and Selling of Food in America by Michael Ruhlman.   Find out more about CCCSFAAA at cccsfaaa.org. Follow CCCSFAAA on Twitter at @CCCSFinaidAssoc. Find this and future WBC podcast episodes at What's Brewing, CCCSFAAA (WBC) podcasts.  Find us also in Google Podcasts, the Apple Podcasts app, and on Spotify. Have feedback for Dennis and Dana?  Got a topic you want us to discuss?  Email us at wbcccsfaaa@gmail.com.   "What's Brewing, CCCSFAAA?" is a Studio 1051 production.  Studio 1051 is a creative collaboration of Dennis Schroeder and Dana Yarbrough.

This week on OFR we talk with Michael Ruhlman, best selling author of the book "Grocery: The Buying and Selling of Food in America". We talk grocery store history, America's romance with food and Supermarkets, Agriculture and the American consumer, the future of food shopping and the American farmer.

Salting, smoking, curing...Amy chats with the incomparable Michael Ruhlman.

On this episode, we had the pleasure of interviewing the very well-known, and overly humble, Chef Cory Barrett. We truly enjoyed the conversation and look forward to hearing from him in the future. Chef Cory Barrett is currently a Pastry and Baking Instructor at Kalamazoo Valley Community College. He has worked alongside celebrity Chef Michael Symon, as both Executive and Pastry Chef at Lola, Symon's celebrated Cleveland restaurant, as well as competing as Symon's sous chef for more than 15 episodes of Iron Chef America on the Food Network. He was the Pastry Chef at the former Tribute in Farmington Hills, Michigan, and at the Wynn Las Vegas' Okada. He is a 3 times James Beard Award Semifinalist, an ACF Central Region Pastry Chef of the Year and ACF National Pastry Chef of the Year Runner Up, as well as the winner of the fifth season of the Spring Baking Championship also on the Food Network. He has been featured in Michael Symon's “Live To Cook” and Michael Ruhlman's “Ratio”, as well as in Food & Wine Magazine, O Magazine, & Bon Appetit, among other publications. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

On this week’s podcast I speak with chef Hari Cameron. Hari is the chef consultant at Arcobaleno, as well as the chef partner at Grandpa Mac. I met Hari a few years ago when he was the chef and owner of a(MUSE.) restaurant in Rehoboth, Deleware, a restaurant that he closed on New Year’s Eve 2019. We discuss the move from fine dining to fast casual, as well as his new position with Arcobaleno. Arcobaleno makes kitchen equipment, and have become known for their pasta extruders. Hari’s extensive use of these extruders is what led to his chef consultant job with them. We also talk about content creation and being a brand ambassador for a company, as well as his spirit collaboration with Dogfish Head.=========================== Hari Cameron =========================== The Grandpa Mac Facebook page https://www.facebook.com/followthenoodle/Hari’s Instagram https://www.instagram.com/haricam/Grandpa Mac’s Instagram https://www.instagram.com/_grandpa__mac/The Grandpa Mac Website https://www.grandpamac.com/Arcobaleno’s Instagram https://www.instagram.com/arcobalenopasta/The Arcobaleno Website https://arcobalenollc.com/Some of his favorite culinary resources are: Art Culinaire Magazine and Michael Ruhlman’s book Ratio=========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/

Ask any cook what led them to undertake this always-challenging profession and you'll hear a variety of answers...from a memorable restaurant meal to an inspiring book. Host Robert Belcham's featured guest, Michael Ruhlman, is the author of many staples of the professional cook's bookshelf, including the French Laundry Cookbook, Charcuterie, Ratio and The Making of a Chef. The conversation ranges from the future of culinary education to the post-pandemic evolution of fine dining to the type of career 'toolkit' cooks need to thrive in an industry that, from certain perspectives, has changed irrevocably in 2020. Mise-en-Place is produced by the Chefs' Table Society of British Columbia, with the generous support of RATIONAL Canada and media partner SCOUT Magazine.

In the final installment of our “From Home” series, we hear from a chef, a bartender, and a writer.  Cory Bahr is a chef and the owner of Parish Restaurant & Bar, Bahr Food Truck, Heritage Catering, and Standard Coffee, all located in Monroe, Louisiana. Follow chef Bahr on Instagram: @CoryBahr  Tokiwa Sears is a mixologist and a rising star in Atlanta’s food and beverage scene. You can find her as the lead bartender at Bar Margot, located in Atlanta’s Four Seasons Hotel. You can also follow along with “Miss Libation” via her instagram page. John T. Edge is a writer and the Director of the Southern Foodways Alliance. Edge has won three James Beard Foundation Awards including in 2012 when he won Beard’s M.F.K. Fisher Distinguished Writing Award. Edge is also the host of “Gravy”, a podcast from the Southern Foodways Alliance which shares stories of the changing American South through the foods we eat.  Season 2 of “From Scratch with Michael Ruhlman” is already under production. Please subscribe for updates on our return later this year!  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

In our final episode of the "Quarantine Report" series, host Michael Ruhlman talks with two of the food industries most forward thinking minds about the future of the restaurant industry. Chef Dan Barber of Blue Hill at Stone Barns is a leading voice among those aiming to connect agriculture with gastronomy in more holistic ways. Dan explains how his out of work cooks are taking to gardening and tells the story of a surprising revelation he made after receiving a flood of critical instagram comments. Finally, Dan shares what he's excited about for the future of the food industry. Nick Kokonas is the Co-Owner of The Alinia Group and the Founder and CEO of Tock. His special view from within two businesses helped him make important insights about trends during the global pandemic. Kokonas also shares his predictions for the innovations that will reshape how restaurants operate in the coming months and years. https://www.instagram.com/chefdanbarber https://www.instagram.com/nkokonas Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

In this episode, host Michael Ruhlman explores the current state of the grocery store. Ruhlman begins by speaking with Tom Heinen of Heinen's Grocery Stores in Cleveland and the greater midwest. Later, we hear from Chef Brian Polcyn who takes the perspective of the grocery buyer. Heinen's Grocery Store was the anchor of the story for the book "Grocery: The Buying and Selling of Food in America" by Michael Ruhlman. [Production note: In order to practice social distancing, this episode's guests were recorded without the use of proper microphones. Please excuse the temporary audio quality compromise!] Brian Polcyn on Instagram Heinen's Grocery Store Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

In this, the penultimate episode of Wrong, But Useful, we're joined by @karenshancock (who is Karen Hancock in real life). We discuss: A scoring system for an online quiz round. The Big Mathoff What is a surd? Currently reading Ratio by Michael Ruhlman - a cookery book that starts from the principles Some Noughts and Crosses variants https://twitter.com/mburnsmath/status/1248330254281662464 www.marilynburnsmathblog.com/five-twists-on-tic-tac-toe/ nrich.maths.org/1199 Core maths festival (via @mathsTechnology/Tom Button) For any given cubic if a line intersects it at three points then the sum of the x-coordinates of these points will be constant. An infinite monkey music bot A fractal Odds and Evenings […] The post Wrong, But Useful: Episode 79 appeared first on Flying Colours Maths.

Chef and cookbook author Brian Polcyn has been practicing and teaching butchery and Charcuterie for decades. In our new bonus “From Home" series, Michael checks in with chefs and food personalities to bring you short audio glimpses of how they’re cooking during lock-down, which pantry items they’re utilizing, and what they’re looking forward to after life returns to normal. We'll be publishing dispatches from this "pandemic pantry" several times a week. Polcyn operated restaurants in Metro Detroit for 35 years and his first book on Charcuterie—co-authored by Michael Ruhlman—was nominated for a James Beard Award. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Recently a print journalist I know was expressing her consternation on Twitter. She had been listening to NPR and was somewhat puzzled because the people who were broadcasting were using verbs like "look" and "see." She thought they should be saying "listen" or "hear," instead. Because it was radio, you know, not film, or television. Well, I tried to describe to her how radio programs can be a medium for connecting with all of our senses. If we are listening to our radios and the people who are creating it are truly merging with our thoughts then we will be imagining our seeing and smelling and tasting, as well. It isn't just about hearing. If you are really engaging your audience then they are listening and feeling and sensing and experiencing all these vicarious emotions and senses. That's one the great things about good radio, it connects with our imaginations. That's one reason that I love to talk to my guests about food. If we are doing it right listeners will be figuratively

Host Michael Ruhlman checks in with Angie Mar, the Executive Chef and Owner of The Beatrice Inn. Angie shares her updates on switching to take out and the perils of business interruption insurance. Then, Politico Reporter Zachary Warmbrodt gives more detail about the current state of insurance claims and the dilemma from the perspective of the insurance industry. Finally, Michael Ruhlman shares a simple recipe for home cooking that can provide comfort during uncertain times. Angie Mar: https://www.instagram.com/angiekmar/?hl=en The Beatrice Inn: https://thebeatriceinn.com/ Zachary Warmbrodt: https://twitter.com/Zachary?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

In this episode host Michael Ruhlman checks in with Georgia Chef Hugh Acheson. Acheson discusses the state of his three restaurant operations and switching to take-out food. They also ponder the pros and cons of the Paycheck Protection Program. Next, Ruhlman speaks w/ Financial Services reporter Zachary Warmbrodt to get a more details about the PPP loans. Finally, Acheson outlines how to take care of your neighbors during tough times, and of course, what he's cooking! Chef Hugh Acheson's website: https://hughacheson.com/ Reporter Zachary Warmbrodt's reporting can be best found at his twitter handle: https://twitter.com/Zachary?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

In his first quarantine report, host Michael Ruhlman checks in with Chef Suzanne Cupps. They discuss the closure of her brand new restaurant 232 Bleecker. Cupps outlines the decision making involved in such a major turn of events and what's she's doing to keep busy during quarantine. Also, Ruhlman speaks with farmer Zaid Kurdieh about the difficult decisions that small farmers are having to make when restaurants aren't purchasing from them. To support chef Suzanne Cupp's Staff at 232 Bleecker, visit their GoFundMe Campaign here: https://www.gofundme.com/f/232-bleecker-team-relief-fund To purchase vegetables for home delivery in the NYC area, visit Norwich Meadows Farm's Instagram Account here: https://www.instagram.com/norwichmeadowsfarm/?hl=en Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

10/2/13: Michael Ruhlman, From Keller to Schmaltz • Great Chicago Charcuterie • Road Trip to the Kentucky Ham Lady, Nancy Newsom Mahaffey • Matthias Merges Gets Not Serious

Ruhlman's book, 'Grocery,' at Amazon: http://www.sanfranciscoreviewofbooks.com/2017/05/book-review-grocery-buying-and-selling.html See more 'Cotto/Gottfried episodes here: https://www.youtube.com/channel/UC-Pa5w_YWKYQPq-9Haak9gg 'Cotto/Gottfried' on Apple Podcasts: https://podcasts.apple.com/podcast/id1494171864 Check out other podcasting platforms featuring 'Cotto/Gottfried': https://www.youtube.com/watch?v=HrQbk0TjMfY San Francisco Review of Books main page: http://www.sanfranciscoreviewofbooks.com/

Amy explores the world of Charcuterie with expert Michael Ruhlman.

In the final episode of Season 1, host Michael Ruhlman explores the topic of sharing food with a top chef in charge of a family style restaurant. Ruhlman also speaks with a director of a progressive school that has an unusual policy around school lunches. Chef Ilkay Suuctugu: https://www.instagram.com/chef.ilkay/?hl=en The Trilok School: https://trilokschool.org/ Michael Ruhlman's new book "From Scratch": https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773 Season 2 of "From Scratch w/ Michael Ruhlman" is currently under production and will return in 2020. Bonus episodes featuring extended interviews and more will be released starting January 22nd. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

This week's episode is sponsored by:           Carry your creativity with Erin Lane Bags! Whether you show your fiber fandom with the woolly wonder Sheepleverse, or dive into history with the Curiosities collection, our project bags, totes, and hook and needle organizers are at the ready to keep your hobby happy.     We all have it, we all snicker about it. Fun Fur. Whether it’s eyelash, boucle, or just generally furry, it’s hard to find projects for novelty yarn. With a sweet face, spiraling horns, and delightfully rotund body, Friendsheep by Cate Carter-Evans lets you transform your novelty and textured yarns into sweet, fleecy little friends. Pattern available on Ravelry; more info at infinitetwist.com   Have you ever had to frog because you forgot a step several rows back? Or lost your spot because you dropped your magnet board or lost track with your highlighter tape? Instead of wrestling with paper, use the knitCompanion app. It keeps you on track so you can knit more and frog less. knitCompanion works with ALL your patterns and is available for apple, android and kindle fire devices.   LoLo Body Care, formally Bar-Maids, creates exceptional moisturizers hand-poured by staff who add a good dose of heartfelt love to each one. Most all their supplies are made in the US, and their beeswax sourced from a local farm. Besides quality, the value of their product lies in that they last a very long time and are loved to the very last bit. They built their brand on being eco-friendly and their new packaging rocks. Their customers and customer service are rare and treasured jewels.    On the Needles:(0:30)   Gigi worked on her Drea’s shawl in Oink Pigments. White and "Zoot Soot" stripes, accent border in "Mommy Dearest" red. She needs to do I-cord bind off.   Jasmin finished the first sleeve of  Genevieve’s Christmas Sweater , and is nearly done with the second sleeve (Oliver Sweater) out of Onyx Fiber Arts DK.   Gigi worked on her pair of Wee Envelope sweaters; the knitting is done for the pink one, the bright green one is done, and Gigi has a third one cast on (also bright green). The shoulders are done, and the body stitches are picked up.   Jasmin finished a test knit hat for Romi, the Genevieve hat. Jasmin mentions Project Semicolon. For hearts and hands: on Christmas, Gigi started an orange Joji Locatelli wrap sweater; she got to the point for the first buttonhole, then started a yellow one, THEN set up a couple of more wrap sweaters.  Jasmin was talking about  soluble waste canvas. Jasmin suggests Ysolda's buttonhole.   We will be collecting hats (locally) for refugees in New England: Maine Access Immigrant Network 237 Oxford St., Suite 25A Portland, ME 04101   Events: (18:48) -#MyRhineBIPOCSweater GOT a new, catchy hashtag!  #myBIPOCfestsweater - True North Hearts and Hands donations: https://subcultureyarn.com/craftivism-hearts-hands-baby-layette-bag-donation/  -We will take a break from podcasting from January until March. If you have suggestions for what to bring for the Podcast Tune-Up, let us know! Stitches West! Feb 20 - 23 In Stitches (20:40) Jasmin wore her Westport Waves Hat, looped loop cowl, breezy cardigan, 3 color cashmere cowl Genevieve: Hearthstone pullover, Gryffindor scarf, Genevieve Hat Gigi: socks, red Serpentine cowl, night shirt, x-stitch Christmas pillows, trapunto school project pillow  Greyhaven hat   Mother Knows Best:(26:03) Two Ewes Fiber Adventures we’re talking about eggnog, Coquito, and Glühwein. Gigi talks about Feuerzangenbowle, and the Westpoint Eggnog Riots of 1826. Jasmin makes Michael Ruhlman's  holiday classic aged eggnog recipe. We made Andrea Hawes' recipe for Glühwein.    When Knitting Attacks: (36:05) Gigi 's new orange Joji Locatelli wrap sweater attacks.    And Sew On:(38:30) Gigi’s sewing classes are finished. Repaired Rex’s jeans that the puppies had chewed. 

Host Michael Ruhlman speaks w/ chef Matthew Accarrino, doctor Todd Pesek and farmer Nancy MacNamara about foraging, the power of vegetables, hidden complexities, and more. Accarrino's San Francisco Restaurant SPQR: https://www.spqrsf.com/ Dr. Pesek's book "Eat Yourself Super": https://www.amazon.com/Eat-Yourself-Super-Bite-Time/dp/1614481679 Nancy MacNamara's Honey Locust Pharm House: http://www.honeylocustpharmhouse.com/ Michael Ruhlman's new book "From Scratch": https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773 Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

We visit Stone's Family Restaurant, Fry's A&W, and the Fireside Inn. We also speak with food writer Michael Ruhlman about his New York Times article about Southern Indiana Fried Chicken. Updates from Decatur County Tourism, Tree County Players, and the Greensburg Decatur County Public Library. Links: https://www.nytimes.com/2019/06/18/dining/fried-chicken-indiana.html http://ruhlman.com https://www.annhood.us Music on Fried Chicken Trail: "River Valley Breakdown" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Coral Gables Cookbook, with an interview with Coral Gables Mayor Raúl Valdés-Fauli. Jaqueline Coleman with Wine News Jen Karetnick with Restaurant News Special interview with Michael Ruhlman 

Host Michael Ruhlman explores theme theme of "Water" with Chef Jean Georges Vongerichten, Adam Bosch, & Sarah Kelsey. To explore the Old Croton Aqueduct in person, check out "The Friends of The Old Croton Aqueduct" and view their upcoming tours: https://aqueduct.org/ Jean Georges' new memoir "JGV: A Life in 12 Recipes" is co-written w/ Michael Ruhlman: https://www.amazon.com/JGV-Life-Recipes-Jean-Georges-Vongerichten/dp/0393608484 Host Michael Ruhlman's new book "From Scratch" is out now! https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773/ref=sr_1_2?keywords=from+scratch&qid=1572390718&s=books&sr=1-2 All of the music on "From Scratch" is by Ryan Scott off of his album "A Freak Grows in Brooklyn". Listen here: https://www.ryanscottguitar.com/ Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Host Michael Ruhlman speaks w/ fish market owner Indira Funes & chef Timon Balloo about "Raw Fish." Indira Funes and her fish market "Shore to Door" in Miami can be reached at (305) 529-3471 Timon Balloo's new restaurant "Balloo" is opening in the fall of 2019. Follow their progress on instagram: https://www.instagram.com/balloorestaurant/ Michael Ruhlman's book "From Scratch" is out now: https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773 Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Host Michael Ruhlman speaks w/ Chef Michelle Bernstein & Historian Dr. Paul George about "Citrus." Chef Bernstein's "Mojo" recipe: https://explorepartsunknown.com/miami/recipe-mojo/ Her new restaurant : https://www.cafelatrova.com Dr. Paul George's tours: http://www.historymiami.org/ Michael Ruhlman's book "From Scratch" is out now! https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773 Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Better cooking comes from a deeper understanding. This instructive food series from acclaimed cookbook author Michael Ruhlman highlights essential kitchen techniques and ingredients, drawing from Ruhlman’s best-selling books, decades of experience and personal relationships with the country’s best chefs. Driven by an insatiable curiosity to learn and teach, Ruhlman approaches his topics every episode by exploring the stories of one notable chef, and one non-chef with surprising connections to the focal ingredients – all with the goal of getting listeners to engage with food more fully, and to cook more confidently. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

On this episode, I speak with Author Michael Ruhlman. Michael is a food writer, making books such as The Making of a Chef and Charcuterie: The Craft of Salting, Smoking and Curing. He is definitely someone I look up to due to his work, and was excited to chat with him on his work and what’s to come. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Michael Ruhlman has written some of the best cookbooks of the last 2 decades. His influence on how you're cooking right now can't be understated. He started out exploring food through the kitchen of the French Laundry with Thomas Keller and went on to write about how a chef is made at the Culinary institute of America. His other writing includes memoir, fiction and investigative writing. Tune in to hear Harry and Michael chat about everything from wooden boats to homemade salami. Feast Yr Ears is powered by Simplecast.

Amy chats with Charcuterie expert Michael Ruhlman about bacon and all the tasty salted and cured meats.

This week, Cathy chats with Ann Hood, author of 14 novels, a best-selling memoir, and her latest collection of essays on food, Kitchen Yarns. As an Italian American, and the wife of the food writer Michael Ruhlman, food is never far from discussion in Ann's life. Ann shares what writers, books, and memorable recipes have inspired her food writing, and she reads aloud an excerpt from an essay about her dad's (not terrific) cooking. Photo Courtesy of Amazon Eat Your Words is powered by Simplecast

Find Jackie at jackiekashian.com; In addition to Memory by Lois McMaster Bujold & The Gospel According to Jesus by Stephen Mitchell, we talked about: Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman; the Broken Earth series by N. K. Jemisin; the Jack Reacher books by Lee Child, and Out of the Silent Planet by C. S. Lewis

Ask many of your neighbors, and they’ll tell you no one is more responsible for the demise of Main Street businesses than the big box stores that undercut them on price and buy-it-all-in-one-place convenience. But now, one supercenter seems to miss the mom-and-pops they arguably helped to make extinct—or at least, they miss the kind of town centers that those small businesses used to anchor. And they’ve announced plans to help bring the cozy town square back in a bold new form.That’s right: according to a new article from Talk Business and Politics, retail giant Walmart has announced plans to develop the parking lots and adjacent greenfield space near some of their stores into walkable, diverse business centers that “combines entertainment venues, local food vendors, health and fitness services and recreational opportunities in a way that connects and engages the community.” Early artist renderings for a Rogers, AR location show something between a Disney-style mini town and a strip mall, albeit with a little extra green space and some gathering spaces where there’d usually be an uninterrupted sea of parking. Strong Towns staffers Kea and Jacob have different takes on this project, and in this episode of Upzoned, they dig deep to hash it out. ST Community Builder (and former corner store owner) Jacob is optimistic that Walmart is finally turning away from the giant parking lots that have been its signature and is thinking of innovative new ways to put that land to productive use. Upzoned host (and former small bookstore worker) Kea is less sure that building a miniaturized town “center” all at once at the whim of a single corporation is all that much less fragile than the lots they’ll be replacing. Jacob is excited that wellness services and social spaces will be deliberately situated right by the big box rather than marooning superstores that many rely on out on the edge of town; Kea shares why she’s skeptical that residents will treat their face-lifted Walmart like a real third place destination rather than grabbing their same old groceries from the superstore and getting right back in their cars—because she’s seen projects like this fail firsthand. Then in the downzone, Kea talks about the new docuseries Salt, Fat, Acid, Heat that’s inspiring her to re-think how we can build strong towns with a diversified array of industries while still preserving artisan food traditions that have anchored communities for generations. And Jacob talks his favorite recent reads: Dying and Living in the Neighborhood by Prabhjot Singh, and Grocery: The Buying and Selling of Food in the Neighborhood by Michael Ruhlman.

In the season premiere of “Stroke of Genius”, we’ll explore inventions at the intersection of food and convenience. We’ll tell the story behind one of the most referenced inventions in American History: the bread slicing machine, we’ll uncover the long and winding path that has led to the modern refrigerator, and finally, we'll look ahead to an invention that may finally solve the conflict between food convenience and healthy living. Thanks to our guests Paula Johnson, Dr. Jonathan Rees, Michael Ruhlman, and Robin Liss. Brought to you by IPO Education Foundation and produced by At Will Media See acast.com/privacy for privacy and opt-out information.

Michael Ruhlman wrote the book on Charcuterie and discusses how you can make your own homemade bacon.

Bestselling author Ann Hood crafts a funny, heartfelt story of a girl growing up in the heart of Beatlemania. PRAISE FOR SHE LOVES YOU: · "Filled with love, hope and longing, this is a novel for readers of all ages." -- Holly Goldberg Sloan, New York Times bestselling author of Counting By 7s · "This charming coming-of-age story acts as a time capsule, offering contemporary readers a glimpse into life in the 1960s while exploring issues young people face in every generation." -- Publishers Weekly · "Hood, known primarily for her adult novels, offers up a coming-of-age story steeped in nostalgia, humor, and heart. There's obvious appeal for Beatles fans, but Trudy, irrepressible in her struggle to maintain friendships in a changing world, will win many admirers of her own." – Booklist · “Trudy's voice and her relationships with parents and peers ring true to an adolescent slowly making sense of her life and the people in it. Her perseverance, cleverness, and sense of humor will keep readers turning the pages to see if she does meet her favorite Beatle.” – Kirkus Review Author Bio: Ann Hood is the author of the best-selling novels The Book That Matters Most, The Obituary Writer, Somewhere Off the Coast of Maine, The Red Thread, and The Knitting Circle, as well as the memoir Comfort: A Journey Through Grief, which was a New York Times Editor's Choice and chosen as one of the top ten nonfiction books of 2008 by Entertainment Weekly. She has won two Pushcart Prizes as well as a Best American Spiritual Writing Award, two Best American Food Writing Award, and a Best American Travel Writing award. A regular contributor to the New York Times, Hood's short stories and essays have appeared in many publications, including Ploughshares, Tin House, Traveler, Bon Appetit, O, More, The Wall Street Journal, The Washington Post, The Paris Review, and others. She is the editor of the anthologies Knitting Yarns: Writers Writing About Knitting, Knitting Pearls: More Writers Writing About Knitting, and Providence Noir. Hood is also the author of books for children, including the middle-grade novel, How I Saved My Father (And Ruined Everything Else), and the ten-book Treasure Chest series for young readers. Her new memoir, Morningstar: Growing Up with Books, will be published in August. She lives in Providence, Rhode Island, and New York City, and is married to the writer Michael Ruhlman.

How’s Your Neighborhood Grocery Store? Does your cashier greet you by name? Do you find local artisans represented? Or do you skip your grocery store visit altogether, use a delivery service and shop at the farmers market? Michael Ruhlman, author of Grocery: The Buying and Selling of Food in America, talks with us about the modern grocery store – why we love it, what it does well and what it needs to do better, and how we the consumer can make a difference in the future of this uniquely American institution. 

Master the craft of salting, smoking and curing meats.

A glimpse into epicurean life on Nantucekt Island [2016]

Mise-en-place is not a crazy efficiency program. It is really a way of life for people who value themselves, people, eachother, and the planet. In this episode of Made You Think, we’re covering the book Everything in Its Place (originally “Work Clean”) by Dan Charnas, and for the first time on the podcast, the author is joining us for the episode! This book is all about the strategies and tools that culinarians often use in their work, and applying these strategies to improve your life and productivity. We cover a wide range of topics, including: The ten mise-en-place system techniques that you can use to improve your life The correlation between an organized space and an organized mind Using the mise en place system to reduce anxiety, improve work efficiency, and overall quality of life Building inner-discipline and being honest with yourself The importance of actually finishing the tasks that you start on Becoming a better manager and a few of the flaws in companies today And much more. Please enjoy, and be sure to grab a copy of Everything in Its Place and to check out Nat’s Notes on the book! If you enjoyed this episode, be sure to check out our episode on How to Think Like Elon Musk, to learn how to emulate Musk’s way of thinking for extreme advantages in life, and our episode on The Goal by Eliyahu M. Goldratt, to learn how to use a simple theory to never stop improving. Be sure to join our mailing list to find out about what books are coming up, giveaways we're running, special events, and more.   Mentioned in the show: Unlimited Brewing Company [1:12] Warner Brothers [2:03] The Eisenhower Matrix [4:29] School of Journalism [5:28] The Palm Pilot [5:54] NPR [12:06] Transcendental Meditation [22:22] Culinary Institute of America [25:35] Tisch [47:58] Saturday Night Live [48:29] Four Sigmatic Mushroom Coffee [1:01:37] Four Sigmatic Cordyceps Elixir [1:02:49] Made You Think support page [1:03:35] Perfect Keto [1:03:39] Kettle and Fire Bone Broth (20% off for listeners!) [1:03:41] Nat’s article on fasting [1:09:25] Keto Subreddit [1:12:13] Matcha MCT oil powder [1:17:04] Athletic Greens [1:18:04] Books mentioned: Work Clean (Nat’s Notes) (new version of the book) Getting Things Done [0:48] The Goal [3:14] (Nat’s Notes) (episode on the book) The Seven Habits of Highly Effective People [4:02] First Things First [4:04] The Big Payback [4:37] The Making of a Chef [6:44] Kitchen Confidential [7:04] Heat by Beaufort [7:06] The Way of Zen [23:22] (Nat’s Notes) (Neil’s Notes) (episode on the book) Irrational Exuberance [1:00:25] Outliers [1:00:29] What Happened [1:00:45] Antifragile [1:04:04] (Nat’s Notes) (episode on the book) Godel Escher Bach [1:10:27] (Nat’s Notes) (episode on the book) Daily Rituals [1:18:35] People mentioned: Dan Charnas Chris Sparks [0:33] Rick Rubin [2:05] Steven Covey [3:57] David Allen [6:08] Michael Ruhlman [6:44] Anthony Bourdain [7:04]] Wylie Dufresne [9:02] Jean-Georges [13:54] Thomas Keller [13:56] Alan Watts [23:22] Éric Ripert [25:28] Bill Buford [25:31] Lauren Michaels [48:29] Ernest Hemingway [50:23] Nassim Nicholas Taleb [1:00:13] (Antifragile episode) Tim Ferriss [1:02:42] 0:00 - Introduction featuring the author himself, Dan Charnas. A bit on what made Dan write the book, how he got into organizational systems, and some background on his life. Also, Dan listing some of the most influential books that he’s read. 7:24 - Dan’s journey to becoming a chef and him describing the importance of mise en place. Also, a bit on applying the powerful principles that chefs live by to other areas of life. 11:30 - The beginning of Dan cotifying mise en place for the first time with Work Clean, some thoughts on how things sometimes need an outside perspective, and a bit on the discipline and commitment that’s required in the culinary world. “There’s a certain level of commitment to reality that culinarians have that I think we miss in the corporate world.” 17:02 - The thirty-minute daily commitment to setting your own mise en place, some discussion on the macro and micro levels of the system outlined in Work Clean, and the importance of having a system that involves both the mind and the body. 20:02 - Using mise en place as an effective anxiety reducing technique, the correlation between an organized space and an organized mind, and a bit on the zen-like aspects of the book. 24:20 - Breaking down the ten ingredients/techniques of mise en place that you can bring together for your own personal system. 27:55 - The main technique of the mise en place system that has positively impacted Dan the most and some discussion on the importance of doing the largest tasks in your day first. 34:58 - Certain things to do watch out for when managing people, some thoughts on management in general, and discussion on implementing systems into large-scale organizations. 42:20 - General discussion on corporate meetings and the flaws of these meetings. Also, a bit on a chef’s heavy responsibilities, finding balance between speed and quality, and improving efficiency within a company. “A meeting is about sharing ideas, resolving conflicts, and unblocking.” 48:48 - Going in depth on the importance of actually finishing your actions. Also, some discussion on taking an intentional break and the need to be honest with yourself about your work. “Ninety percent finished is the same as zero percent finished.” 54:07 - A bit more on having a system for both the body and the mind, and linking the system to your calendar. Actually taking the time to do things and scheduling the time to do them. “This is what I can do today.” 58:14 - Wrap-up, where to find Dan at online, and some closing thoughts. 59:03 - After-thoughts with just Neil and Nat. Some discussion on various products discounted for listeners, diet, health, fasting, and going into ketosis (ketogenic diet). Also, some discussion getting into ketosis and how to minimize the negative effects when transitioning into ketosis. If you enjoyed this episode, don’t forget to subscribe at https://madeyouthinkpodcast.com Ultimately it is about cultivating our inner-discipline.

Michael Ruhlman has written about a lot of topics—like pediatric heart surgery, boat makers, and boarding schools—but today he tells us about why he loves to write about food. He also tells the story of how he came to write cookbooks with Thomas Keller, one of the best living chefs in the world today. You can make some of Michael Ruhlman's delicious yet approachable recipes by downloading the Panna app, or heading over to www.pannacooking.com.

This week, Martha's guests are Michael Ruhlman, Janet Capron, and Sam Quinones.

On this week's episode of Taste Radio, BevNET CEO John Craven joins Brewbound editor Chris Furnari for a conversation with Andy Thomas, CEO of the Craft Brew Alliance. As the head of one of the largest craft beer companies in the U.S., Thomas oversees a portfolio that includes Kona, Widmer, Redhook and others. During his segment, Thomas shares insight into topics such as the commercial evolution of the category, the importance of being patient with innovations (and where to find the inspiration to fuel them), and how the proliferation of small craft breweries is challenging companies to cultivate stronger, more unique brand identities. Also in this episode: BevNET staff writer Brad Avery asks: “why is this a thing?” of the colonial-era fermented drink switchel; an interview with author and cook Michael Ruhlman; and another edition of Elevator Talk, with featured guest L.A. McCrae, founder and chief visionary officer of North Carolina-based Black Star Line Brewing. Editor’s note: In the midst of recording Thomas’ interview during last month’s Brewbound Session in New York City, we mistakenly referred to Craft Brew Alliance as the “second-largest publicly traded beer company in the U.S.” We of course meant the second-largest craft beer company” and blame the welcome reception beers for our gaffe.

What do you serve wedding guests you’re about to murder? What’s a modern substitute for dog sausage? Chelsea Monroe-Cassel, co-author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, has the answers. Plus, she’ll give you tips on what to cook for your season 7 dinner party. We also hear from an antique-cookbook collector about ancient Rome’s stinkiest recipe. Then Kiera interviews Michael Ruhlman, author of Grocery: The Buying and Selling of Food in America, about what Amazon’s purchase of Whole Foods means for the future of shopping.

From early trading posts to retail chains and superstores, award winning author Michael Ruhlman--The Soul of a Chef, The Elements of Cooking--traces the history and evolution of the American grocery store in his new book, Grocery: The Buying and Selling of Food in America. On this episode Ruhlman shares his views of grocery stores as a reflection of our culture. He examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer.

Martha's guests this week are Boris Fishman, Lola Cohen, Michael Ruhlman, and Leah Carroll.  

Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. This episode was originally released on February 11, 2016. 

Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. This episode was originally released on February 11, 2016. 

I am not a person who finds the words "egg" and "nog" together to be particularly appetizing. And growing up, eggnog came from a carton purchased at the grocery store. Honestly, I had no time for the stuff. But this version, aged, and full of good spirits is making me change my mind. It's very alcohol-forward, so you may want to cut it with some fresh dairy when you serve it. Lisa joins me on this episode of Cocktailing as she made this eggnog, and we give it a taste two weeks into the aging process. Total aging will be seven weeks. 12 egg yolks 2 cups sugar 1 liter bourbon 4 cups whole milk 1 cup heavy cream 3/4 cup cognac or brandy 1/2 cup dark rum pinch of kosher salt Combine the yolks and sugar. Add remaining ingredients until well combined. Place in a glass jar and refrigerate for as long as you like. It should be fine to drink after a couple days. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BN5WnmlgWDf/?taken-by= troycocktailing) See photo (https://www.instagram.com/p/BN5Wp_2AYRe/?taken-by= troycocktailing) Michael Ruhlman's Blog (http://blog.ruhlman.com/2016/11/plan-ahead-30-day-eggnog/) Serious Eats Food Lab (http://www.seriouseats.com/recipes/2011/12/rich-and-frothy-holiday-eggnog-with-an-electric-mixer-or-stand-mixer.html) Rate Cocktailing on iTunes (https://itunes.apple. com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

The arts of making French charcuterie and its Italian cousin, salumi, are two of the highest forms of the craft of cooking. So when I heard that chef and cooking teacher Brian Polcyn and journalist Michael Ruhlman, the authors of the two definitive books on those subjects, had come out with an app for lovers of charcuterie and salumi everywhere - and there are a lot of them; their book Charcuterie has sold more than 200,000 copies - I knew they had to join me on Special Sauce.

Presented by VerTerra Dinnerware, hosted by Four Seasons Resort, Palm Beach during the 2015 Palm Beach Food & Wine Festival on Saturday, December 12, 2015

Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. 

Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. 

Martha Frankel’s guests this week are Chip Kidd, Michael Ruhlman, Edward Brooke-Hitching and Jessica Tom.

Food Writer C. Simon Davidson's passion for food began young, ordering an extra appetizer at dinner when the rest of the family was ordering dessert. His website, The Charlottesville 29, is a hall of fame of sorts for restaurants in our area. Named after the road slicing through our community, it names the top 29 restaurants in our area - an impossible task given the circumstances, and one Simon is happy to tackle. In this discussion we talk about the challenges and rewards of being a food writer in Charlottesville, and the changes and growing pains the food writing industry is encountering because of the explosion of interest in recent years. An engaging discussion for anyone who loves restaurants! What do famous restaurant reviewers like Tom Sietsema do to ensure chefs don't recognize them? How does Simon's "Five Finds on Friday" column promote community and conversations around food in Charlottesville? How did a lawyer find a passion for food and turn it into a rewarding side career as a food writer? What's the reasoning behind Simon's belief that "...a rising tide lifts all boats?" Is a favorite restaurant in town about to close? And may have closed by the time this airs? Listen now to find out! Food Writing Discussed During the Episode: A Moveable Feast - Ernest Hemingway eats his way through Paris. A food writing classic. Chicken of the Trees by Mike Sula - Award-winning piece about why eating the urban squirrel makes perfect sense. Consider the Food Writer by Josh Ozersky - Was MFK Fischer a hack? Does food writing need to undergo a major shift? You decide. Food for the Thoughtless - one of my favorite food writers, Michael Procopio How Food Journalism Got as Stale as Day-Old Bread  - Chef Marc Vetri of Philadelphia's Vetri, Osteria, and numerous other restaurants laments the state of food writing. On Food Writing - A Response to Marc Vetri by C. Simon Davidson - Charlottesville food writer and star of Episode 7 responds, wondering if the state of food writing is as bad as all that. Great read! Plated Stories - Jamie Schler and Ilva Beretta create gorgeous words and photographs that revolve around a single theme. Remembrance of Things Lost - Is recording every minute of our lives on a device affecting the way we remember things? Walter Kirn thinks so. Thought-provoking and timely. The Soul of a Chef - The one that started it all for me. I read this book and thought, "I could do that." Michael Ruhlman presents three stories, about Chef Thomas Keller, Chef Michael Symon, and his own journey through cooking school. A fascinating look behind the scenes. Ruhlman is the most talented food writer working today. The Extraordinary Science of Addictive Junk Food by Michael Moss - Why Cheetos rock. Hard. The Fantastic Mr. Fox by Rachel Khong - The life and times of Chef Jeremy Fox. Published in Lucky Peach, my personal favorite food publication. Up at the Old Hotel - If there's one writer in this world I dream of being, it's Joseph Mitchell. His collection of essays from his 50+ years at The New Yorker is stunning. And his food pieces bring to life a time long past. They never fail to amaze me. Read them. This episode is sponsored by In A Flash Laser.

I recently finished reading Michael Ruhlman's The Soul of a Chef: The Journey Toward Perfection and I have to say, its a MUST READ for any restaurant professional seeking success. There is absolutely no questioning why so many of my past guest have suggested this book to you, my listeners. In this book Ruhlman uncovers many of the "secrets" to success in the restaurant industry. Here at restaurant unstoppable we call these secrets "IT FACTORS!" Hit play and discover the it factors three of our industries most successful chefs (Brian Polcyn, Michael Simon, and Thomas Keller) have and the one it factor they all share.  

This week Alton interviews Michael Ruhlman about freeing people from recipes, the future of cookbooks, and what sets the great chefs apart. They try to predict the future of food and get excited about eggs.

Please subscribe to the new homes of The Alton Browncast on: iTunes Stitcher Radio RSS Feed The post Michael Ruhlman: The Alton Browncast #40 appeared first on ALTON BROWN.

Michael Ruhlman joins host Mike Colameco in the studio today to share with us some amazing food recipes, including the addition of schmaltz, a rich fat that can be used in many delicious dishes. An author, food writer, home cook, and entrepreneur, Michael Ruhlman has been committed to changing the way people think about their food through books in collaboration with American chefs. His latest book, The Book of Schmaltz, acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Find out how to make a great chopped liver dish in your home, or simply pick up Michael’s latest book, The Book of Schmaltz, today! Lastly, Mike finishes the show off with a great recipe for applesauce. This program has been brought to you by Cento and King Arthur. “Fat doesn’t make us fat, eating too much makes us fat. We have to revise the way we think about food, and start cooking ourselves.” “Schmaltz is something that you can only really make at home, and it combines the flavors of roasting, chicken, and browning.” [23:00] — Michael Ruhlman on Food Talk with Mike Colameco

Michael Ruhlman, food writer, author, and vocal advocate for real food and home cooking, discusses his newest treatise, The Book of Schmaltz: A Love Song to a Forgotten Fat. He explains what schmaltz is, how to render it, and how to cook with it. And  most surprisingly, schmaltz can be substituted for butter in baked goods. Think a chicken pot pie nestled in a schmaltz crust. Oy.

Michael Ruhlman of http://blog.ruhlman.com shares his Pulled Pork Recipe with Chipotle BBQ Sauce. "How-To" demonstration presented by David Lawrence of Goodbite.com

Watch Jaden Hair of steamykitchen.com, Elise Bauer of simplyrecipes.com, and Michael Ruhlman of ruhlman.com share their favorite pork recipes, tips, and techniques. From Jaden's comforting pork ragu to Elise's quick pork chop with red currant sauce to Michael's pulled pork with chipotle bbq sauce, we've got you covered on everything pig.

I've just had a great chat with Michael Ruhlman. He laid into celebrity chefs, including a warning that Gordon Ramsay cannot afford to be dull at The London in New York. He reassured me that Thomas Keller has found his...