Podcast appearances and mentions of miguel trinidad

REPLAY: In this episode, host Victoria Jenn delves deep into the heart of the Latino community, exploring the evolution of Latina roles from caregivers to leaders. With  insights from guests Carmen Perez, a world renowned civil & human rights leader, and Miguel Trinidad, celebrity chef, the intricacies of tradition and modern-day gender roles, are challenged with humor and backed by data.In this episode, Victoria Jenn, Carmen Perez, and Miguel Trinidad discuss:The personal highs and lows of being a caregiver vs. a leader.The weight of traditional gender roles in Latino families and the shifting dynamics.Strategies to find a balance between caregiving and leadership roles among Latinas.The confidence gap observed among young Latinas and ways to bridge it.Follow Our Guests: Carmen Perez on Instagram: https://www.instagram.com/msladyjustice1/Miguel Trinidad on on Instagram: https://www.instagram.com/chefmigsnyc/Don't forget to tag #BankingOnCultura or @ us to let us know what you think of this week's episode! Follow our Host, Victoria Jenn on social:

In this episode, host Victoria Jenn delves deep into the heart of the Latino community, exploring the evolution of Latina roles from caregivers to leaders. With personal insights from guests Carmen Perez, a world renowned civil & human rights leader, and Miguel Trinidad, celebrity chef, the intricacies of tradition and modern-day gender roles, are challenged with humor and backed by data. In this episode, Victoria Jenn, Carmen Perez, and Miguel Trinidad discuss: - The personal highs and lows of being a caregiver vs. a leader. - The weight of traditional gender roles in Latino families and the shifting dynamics. - Strategies to find a balance between caregiving and leadership roles among Latinas. - The confidence gap observed among young Latinas and ways to bridge it. Follow Carmen Perez on Instagram: https://www.instagram.com/msladyjustice1/ Follow Miguel Trinidad on on Instagram: https://www.instagram.com/chefmigsnyc/ More About Carmen Perez and Miguel Trinidad:  Carmen Beatrice Perez is not just an American activist – she's a fiery Chicana feminist, a relentless crusader lighting the path towards social justice. Tackling towering issues from mass incarceration to women's empowerment, Carmen weaves a tale of dedication in every fight she takes on. As the dynamic President and CEO of The Gathering for Justice, an organization birthed from the visionary heart of Harry Belafonte, she's laser-focused on dismantling child incarceration and erasing racial disparities within the criminal justice labyrinth. And if that wasn't enough to inspire, she stood tall as one of the four national co-chairs leading the sea of voices at the 2017 Women's March. Carmen Perez: a beacon of change, a voice for the voiceless, and a force to be reckoned with. Miguel Trinidad is a culinary innovator with a flair for Filipino fusion. As the dynamic force behind Maharlika Filipino Moderno, his Dominican roots paired with a New York upbringing gives Filipino cuisine a delectable twist. A prodigy, Miguel dazzled as the Executive Chef at Soho's Lola shortly after mastering his craft at the Institute of Culinary Education. With two decades in the food biz, he's worn every hat, from bar back to maître ‘d. For Miguel, food is a constantly evolving art, always fueled by positivity. After an immersive journey across the Philippines and a pivotal encounter with renowned chef Claude Tayag, Miguel put Filipino cuisine on the map with his buzzworthy dish, Sisig. Celebrated by the New York Times and The Huffington Post, this man's magic lies in his passion and authenticity. These days you can catch Miguel hosting private cannabis infused food tastings around the country via his company, 99th Floor. Resources: [Free Training] 3 Secrets to Make the Transition From Corporate to Entrepreneur - www.victoriajenn.com/training Work with Victoria Jenn - www.victoriajenn.com More About Banking on Cultura: Download Transcripts - www.bankingonculturamedia.com Watch Videos - https://www.youtube.com/@BankingOnCultura

When Chef Miguel Trinidad was introduced to cannabis, it was all about getting high. But as he got older and learned about the medicinal benefits of marijuana, he began to think about it differently. Now, he is taking cannabis to the next level. He's infusing cannabis with food at private dinner parties. These dinners are invite only. Luckily, Chris got his invitation. Today, Chris chats with Chef Miguel about the art of cooking with cannabis, how Chef Miguel got started in the industry and how he is using these dinners to de-stigmatize the stereotype of cannabis.

Are you hungry? If not, you will be very soon. To end the year, High Priority is headed to the dinner table with Miguel Trinidad, executive chef at 99th Floor. The dynamic, inventive chef talks about everything from the moment he discovered his father smokes cannabis to the fascinating intersections of cannabis and culinary cultures. Along the way, Trinidad gives a bit of insight into a few of his favorite infused dishes, explains the process of determining the dosage for each meal and invites chart-topping artist, podcaster and entrepreneur N.O.R.E to 99th Floor.

On this episode, the LOL crew talks to Dominican Cannabis Chef Miguel Trinidad about what it's like to dine at his establishment, 99th Floor, and reaching new heights with his culinary career.  We hear some of Jaime's interview with fashion designer Laura Kim of Oscar de la Renta, recorded live at the Diageo House of Slay Day-Night Market event for AAPI Heritage month.

4/29/22 Hour 3 Luke shares his journey of football and faith from a child to college and now with the possibility of playing professional in the NFL. Fr. Miguel and Cathy discuss their music ministry of Duo Sursum Corda, how they got started and why its important to make God the center of their music.

Budgie Montoya was born in the Philippines but grew up in Sydney. And it wasn't until moving to London he set his sights on being a chef. His first kitchen job was at Dean Street Townhouse in Soho. After a few years of cooking Filipino food for supper clubs and pop-ups, he opened Sarap Baon in Brixton Village Market. 'Baon' loosely means takeaway and is inspired by the street food and food-court culture of South East Asia. Budgie's cooking is heavily influenced by his memories of the Philippines, his mothers cooking and the cookbooks we spoke about. Memories of Philippine Kitchens by Amy Besa and Romy DorotanI Am a Filipino: And This Is How We Cook by Miguel Trinidad and Nicole PonsecaAsian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Dale Talde and J. J. GoodeFollow Budgie Montoya on Instagram: @budgie_montoya Follow on Instagram: @sarap_baonFollow Will Stewart on Instagram: @willstewieFollow on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Episode 79 - Jun 30, 2020

This week, Ramon And Vlad go straight to the boulevard with Miguel Trinidad, co-owner of the 99th floor and judge on viceland’s Bong Appetit, to discuss cooking with cannabis and his start in high end cannabis dinning. We get a chance to find out some of his cooking inspirations from good old mama love and her specialties and his desire to open a Resturant that highlights Dominican culture. He also tells us how he got onto viceland and how to properly cook with weed without knocking out your dinner guests.

What’s up over here? We’re still giving too much headspace to Instagram...but our perspectives are shifting. And we’re also eating some of our very best meals of quar, thanks to Vanessa and Kim Pham, the sisters behind Omsom and its outrageously good Vietnamese, Thai, and Filipino sauces. Dig in?   The linkage:   Andrea Whittle wrote about whether the protests will change IG for W mag.   Whoa, did this @_nanders post get the wheels turning about the WHY of sharing content that’s getting shared a lot.    We always love Mary H.K. Choi, and this ep of her Hey, Cool Life! pod about optics and allyship really landed.   Another shout-out for 15 Percent Pledge!   We are obsessed with Kim and Vanessa Pham’s Omsom sauces, made in collaboration with the NYC restaurants Fish Cheeks, Jeepney, and Madame Vo.   For more ideas on how to put Omsom sauces to excellent use, their Instagram is a treasure trove.   Cookbooks endorsed by Vanessa and Kim (for reading as much as cooking): I Am a Filipino by Nicole Ponseca and Miguel Trinidad and Dishoom: The First Ever Cookbook from the Much-Loved Indian Restaurant by Shamil Thakrar, Kavi Thakrar, and Naved Nasir.   Get us on Instagram at @athingortwohq or by phone at 833-632-5463.   Treat your hair to Nutrafol—20% off with the code ATHINGORTWO. Learn more about The Renée and register for a maternal-health jam session. YAY.   Produced by Dear Media

He’s best known for putting Fillipino cooking on the map, but Miguel Trinidad’s cannabis cuisine side hustle is equally groundbreaking. A foodie’s delight, Trinidad’s 5-course cannabis infused meal is an elegant dining experience known as the 99th Floor, an experience guaranteed to stimulate you in both body and mind. I speak with Miguel and his business partner Doug Cohen. See acast.com/privacy for privacy and opt-out information.

The ins and outs of opening a restaurant with a niche cuisine. Miguel Trinidad opened a Filipino Restaurant after backpacking for months in the Philippines.

Filipino cuisine rightly deserves its space and recognition on the global stage. No longer to be overlooked. We chat with Nicole Ponseca and Miguel Trinidad on changing the conversation about Filipino food. We talk about how they've brought Filipino cuisine into the American mainstream with their NYC restaurants Maharlika and Jeepney, and their continued mission to give Filipino food a seat at the culinary table with their new cookbook "I Am A Filipino". Excerpted from I Am a Filipino by Nicole Ponseca and Miguel Trinidad (Artisan Books). Copyright © 2018. Image courtesy of Justin Walker. Feast Meets West is powered by Simplecast.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Nicole Ponseca and Miguel Trinidad This week, we're excited to welcome Nicole Ponseca and Miguel Trinidad to SALT + SPINE, the podcast on stories behind cookbooks. Nicole and Miguel are the authors of ***I Am A Filipino: And This Is How We Cook***, as well as the dynamic duo behind Maharlika, the popular and highly reviewed New York City restaurant serving home-style Filipino food. Plus, we talk with Yana Gilbuena, founder of the SALO Series. And we stop by Ominvore Books in San Francisco to chat with Celia Sack. Bonus SALT + SPINE Features: Recipe: Sinuglaw (Cured Tuna with Grilled Pork) Recipe: Adobong Manok Dilaw (Yellow Adobo with Chicken) Giveaway: Win your own copy of ## Heading ##I Am A Filipino. Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

We cook up a good time in the studio with restaurateurs Nicole Ponseca and Miguel Trinidad. Their new book, ""I Am a Filipino: And This Is How We Cook"", highlights modern Filipino recipes that showcase the vibrant flavors of this diverse cuisine. Recommended Reading with Food Book Fair is powered by Simplecast.

Welcome to another episode of Snacky Tunes, hosted by Finger on the Pulse, Greg and Darin Bresnitz. On today’s show, the team from Maharlika NYC is in the studio. Maharlika is the first restaurant in NYC to push Filipino food as a unique cuisine, and we’re joined by chef Miguel Trinidad, along with Enzo Lim, Noel Cruz, and Nicole Ponseca. Hear about how they’ve maintained the flavors of Filipino food, but also moved away from the one-pot dish. Recently featured as a Timeout New York “Critics’ Choice”, and profiled by the Huffington Post and NBC, Marharlika is not a spot to miss. Also in the studio is Reggie Watts, musician and comedian known for his work with Conan O’Brien, and his Comedy Central Special, Why Shit So Crazy? Reggie plays some incredibly intricate and funny improv songs that he creates with synthesizers, loop pedals, and his vocal chords. So tune in to check out this great episode of Snacky Tunes! This episode has been sponsored by Tekserve. “If anything, the dishes tend to be one-note dishes. If it’s sweet, it has a heavy sweet note. The idea is that in the Philippines, we don’t eat just one dish, there’s many dishes on the table. So you eat a little sweet, you eat a little sour, and of course all of our condiments.” “When we set out to do this we wanted to go big or go home… we wanted to get Filipino food out there, finally.” — Nicole Ponseca of Maharlika on Snacky Tunes “Weird Al is amazing, he’s the reason I’m doing what I am doing.” — Reggie Watts on Snacky Tunes