Podcast appearances and mentions of mollie katzen

Mollie Katzen, of Moosewood fame, is this week's guest. Marissa and Mollie discuss the political situation and future of democracy in the U.S., but, as you might expect, the conversation turns to the power of food, more specifically how to make ourselves feel better these days. If you've found yourself struggling with the news, this episode is a must-listen. Bread and butter, anyone? Learn more about your ad choices. Visit megaphone.fm/adchoices

Mollie Katzen, of Moosewood fame, is this week's guest. Marissa and Mollie discuss the political situation and future of democracy in the U.S., but, as you might expect, the conversation turns to the power of food, more specifically how to make ourselves feel better these days. If you've found yourself struggling with the news, this episode is a must-listen. Bread and butter, anyone? Learn more about your ad choices. Visit megaphone.fm/adchoices

Mollie Katzen, of Moosewood fame, is this week's guest. Marissa and Mollie discuss the political situation and future of democracy in the U.S., but, as you might expect, the conversation turns to the power of food, more specifically how to make ourselves feel better these days. If you've found yourself struggling with the news, this episode is a must-listen. Bread and butter, anyone? Learn more about your ad choices. Visit megaphone.fm/adchoices

Berkley California can be known as the seat of social and political protest, the birthplace of the hippie lifestyle and most recently as the nova of many culinary stars. Jeremiah Tower, Mollie Katzen and of course Alice Waters just to name a few. Gregoire Jacquet, a denizen of the Gourmet Ghetto as he calls it opened his small sandwich shop in Berkley about 20 years ago. Gregoire, the restaurant, gained a reputation for fresh locally sourced menus that changed with the season. He's grooming his business now for a foray into the world of franchising. And, he's also designed a custom box for his food that solves some of the problems of transporting food while keeping a quality of freshness. We started our conversation early one morning… Go to the website www.restaurantlegends.com for links to Gregoire and information on an of our podcast partners   1851Franchise.com https://1851franchise.com/gregoire/top-5-reasons-to-buy-a-gregoire-franchise-2718858#stories Gregoire Restaurant                                                      https://www.gregoirerestaurant.com/ Franconnect https://www.franconnect.com/

Notes: Lissa Schneckenburger's song has a personal back story that we get into during the conversation part of the episode -- along with discussion of change-making as integral to music-making, the similarities and differences of violin and voice as instruments, why Lissa chose songs with words for her recent solo album... Lissa spills over with ideas, generosity, connections, and a deeply caring heart -- our time together was a treat for me. This song feels particularly appropriate at this turn of the year, when we are tired of COVID and injustice and it is easy to be fearful... "we are rising, we are shining, we have the power"... "we will not let this be the end". Something a little different on this episode -- after she invited us to join, I included myself singing with Lissa and experimenting (sometimes more successfully than others) with harmonies... my hope is that that encourages you, too, to explore. Brendan Taaffe says you're only ever one note away from a great harmony! If you want to hear the song already beautifully harmonized and sing along with a polished version after you've learned it on the podcast, check out the links below for Low Lily's video. Songwriter Info: Lissa Schneckenburger is a fiddle player and singer whose roots are in folk music in Maine. She lives in Brattleboro, Vermont, now, and says, “To me, music creates community. Music is what people sing along to, dance to, fall in love to… music brings people together." Giving concerts on her own or as part of the trio, Low Lily, as well as supporting other musicians with practice challenges (and jokes) through her website, Lissa consistently does her part to build community. Her solo album, Thunder In My Arms, is a tender, powerful collection of songs about attachment, parenting, and trauma. We talk about its origin and development in this episode's conversation. Links: Lissa's website: lissafiddle.com Low Lily's music video of Labor On: https://www.youtube.com/watch?v=R2XtOspP1Jc Peter Mulvey (bike tours and music!) https://www.petermulvey.com/ The Road North by Alasdair Fraser and Paul MacHlis -- one of Lissa's influential albums Moosewood borscht recipe by Mollie Katzen -- the link goes to a blogpost with the recipe, or buy the whole cookbook at your local bookstore -- a 40th anniversary edition was released and is still in print. Kafari on kafarimusic.bandcamp.com/ -- a Black, Portland, Maine-based artist Lissa wishes more people knew about... piano and percussion music. Duet with Lissa on TikTok here: https://www.tiktok.com/@lissafiddle? Song Learning Time Stamps: Start time of teaching: 00:03:16 Start time of reprise: 00:56:30 Nuts & Bolts: 6:8, Aeolian, verses & chorus Visit abreathofsong.com for lyrics, more of Patty's artwork, and a way to nominate songs or songwriters for the podcast. Join the A Breath of Song mailing list to receive a heads up as a new episode is released, plus a large version of the artwork, brief thoughts from my slightly peculiar brain... and occasional extras when they seem vitally important! No junk -- I will never sell your address. I read out all your names into my living room when I send new mailings... I appreciate the connection to you who are listening and singing these songs with me. Exchange energy with A Breath of Song with dollars at the Gratitude Jar (whoo-hoo!!!!), or by making comments, leaving reviews, suggesting songs or songwriters (including yourself) ..... your participation matters!

This week, we'll be discussing something people find nearly as scary as the idea of Donald Trump and Ron DeSantis as running mates in 2024. Something more daunting than trying to turn Wyoming into a blue state. Deep breaths, friends, it's pie crust week! Mollie Katzen, all-around wonderful human and world-famous cookbook author joins us. Yes, she of The Moosewood Cookbook, Pretend Soup and more. Mollie is here to spread the word that pie crust isn't just easy to do…it can be fun. And bring joy. She also shares some very inspiring words about choosing joy over anger, which after this week, we could all use. See acast.com/privacy for privacy and opt-out information.

Frances Moore Lappé is my guest on Episode 132 of Inside Ideas with Marc Buckley. Frankie is the author of twenty books, including the three-million copy Diet for a Small Planet. In 2017 she coauthored with Adam Eichen, Daring Democracy: Igniting Power, Meaning, and Connection for the America We Want. Frances is co-founder of Food First and Small Planet Institute, which she leads with her daughter Anna Lappé. Frances is the recipient of nineteen honorary degrees and the Right Livelihood Award, often called the “Alternative Nobel.” The 50th-anniversary edition of the extraordinary bestselling book that taught America the social and personal significance of a new way of eating—one that remains a complete guide for eating well in the new millennium—will be released September 21st. This edition features a new introductory chapter, simple rules for a healthy diet; a streamlined, easy-to-use format; delicious food combinations of protein-rich meals without meat; hundreds of wonderful recipes, and much more. It boasts eighty-five updated plant-centered recipes, including more than a dozen new delights from celebrity chefs including Mark Bittman, Padma Lakshmi, Alice Waters, José Andrés, Bryant Terry, Mollie Katzen, and Sean Sherman. Most importantly, it features a new introductory chapter emphasizing how the conversations, lifestyle choices, and impacts we can have on our food systems are, in 2021, equally if not even more crucial to consider as our culture shifts to more sustainable, plant-based eating based on the imposing threat of the climate crisis that threatens our society and world. www.smallplanet.org

This week Tayla is joined by Corrie, Technology Coordinator for CPL, and Karen, the branch librarian at the Auburn Branch. In this episode, they discuss reading children’s non-fiction, live streamed concerts, and their favorite cookbooks. They round out the show with a discussion of where the best place to find recipes is, in cookbooks or online. If you like what you're hearing, please rate and review Down Time on Apple Podcasts or your podcast player of choice. Our theme music is Day Trips by Ketsa and our ad music is Happy Ukulele by Scott Holmes. Thanks for listening! Books 500 Miles from You by Jenny Colgan Diamonds Are a Girl's Best Friend by Jenny Colgan F*ck Your Diet And Other Things My Thighs Tell Me by Chloé Hilliard The Thrilling Adventures of Lovelace and Babbage by Sydney Padua Meditation for Kids : How to Clear Your Head and Calm Your Mind by Johanne Bernard and Laurent Dupeyrat Puppies, Dogs, and Blue Northers : Reflections on Being Raised by a Pack of Sled Dogs by Gary Paulsen Woodsong by Gary Paulsen Lost Stars by Claudia Gray AV New Girl (2011-2018) Perry Mason (2020- ) Jay Ungar and Molly Mason Blake Miller and Amelia Biere Rhythm and Roots Festival Folk on Foot podcast The Avett Brothers Cookbooks Modern Potluck: Beautiful Food to Share by Kristin Donnelly Jackie's Collection: Cajun cooking from Mo Mo to Mama by Jackie Reed Miller Joy of Cooking by Irma Rombauer What Good Cooks Know by America's Test Kitchen Family Fun Cookbook by Deanna F. Cook The Vegetable Dishes I Can't Live Without by Mollie Katzen

JANET REICH ELSBACH lives in a rural community in Western Massachusetts. She teaches writing to high school students and to adults with developmental disabilities and, for over ten years, was a counselor to new and growing families. She writes about how all the numerous things going on in the average life collide with making dinner on her blog A Raisin & a Porpoise. Janet is a graduate of Stanford University with a degree in Anthropology and a focus on writing and holds a Masters in Education from New York University. She has chased strange ingredients, healing nutrition, and good food all her life and is a regular contributor to the Berkshire Festival of Women Writers. Her writing has appeared on Food52, Modern Loss, Manifest Station, Role/Reboot, and Verily Magazine. Get the Book Extra Helping: https://www.amazon.com/Extra-Helping-Connecting-Building-Community/dp/161180602X/ref=sr_1_1?keywords=extra+helping&qid=1580484617&sr=8-1 Reviews about the Book “Extra Helping is a generous, nourishing, and luminous work.  More than a cookbook, it’s a reminder of the role food can play in connecting and healing us—especially  during difficult days. It is a timely and hopeful work, crafted with boundless heart and love.”—Dave Isay, founder of StoryCorps “Extra Helping is the definitive guide for those of us who express love through the gift of food. Liberally dredged in Janet’s warm, witty prose, you’ll want to devour both the writing and recipes like buckwheat-studded chocolate bark, richly spiced tofu chorizo, and chocolate pudding so silky it will make you weep with joy. These dishes travel easily to loved ones in need of TLC, but also risk becoming part of your everyday repertoire.”—Alanna Taylor-Tobin, author of Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours   “Whether life is in joyful disarray or has been upended by sorrow, Extra Helping is the cookbook you need. A master class in the art of nurture, the gift of this volume is that simply leafing through its pages leaves the reader feeling soothed, calmed, and ready to offer support to friends, family, and community. If food is your preferred expression of love, you will feel instantly at home within these pages.”—Marisa McClellan, author of Naturally Sweet Food in Jars   “Finally, a book that gives us the courage to make a difference and the tools to get there. Now we can help our friends through the roughest year or even the roughest Thursday, whether it’s with congee, carnitas, ginger custard, or the greatest chocolate pudding I’ve ever tasted. Extra Helping will make you a better cook, a better friend, and a better human.”—Alana Chernila, author of Eating from the Ground Up   “There’s a ton of wisdom in this book. Truthfully, it’s not so much a cookbook as it is a manual about how to nurture with recipes as the supporting actors. But those recipes happen to be quite alluring. I’ve been immersed in recipes for forty years, and this lineup really offers a new slant. It made me want to go straight to the kitchen and start cooking.”—Sara Moulton, host of Sara’s Weeknight Meals and author of Sara Moulton’s Home Cooking 101   “Just reading Extra Helping is healing, as it gently talks you through the sort of sustenance that will get you through a tough spell, as well as provide you with enough support to help someone you care about in a meaningful way. Everything is restoratively delicious—the broths and soups are effortless and the hot drinks feel imperative. And in case you’re wondering, the cookies, meatballs, tiny pancakes, and teeny cakes all feel like exactly what I want to eat to feel well and good and happy, always.”—Maggie Battista, author of Food Gift Love "A small, quirky, and insanely kind collection, Elsbach's first cookbook combines elements of Mollie Katzen’s The Moosewood Cookbook and Mark Bittman’s How to Cook Everything oeuvres. With a unique tone and caring approach, Elsbach identifies eight different lifecycle occasions, from births to passings, that demand lovingly delivered food. Her audience is everyone who wants to help their friends and loved ones during such times, and she provides 70–plus recipes for doing just that."—Booklist, starred review  ======================  Request to Join the FREE Meredith Atwood Community & Coaching https://meredith-atwood-coaching.mn.co/ ======================  Buy Meredith’s Books: The Year of No Nonsense https://amzn.to/3su5qWp Triathlon for the Every Woman: https://amzn.to/3nOkjiH =======================   Follow Meredith Atwood & The Podcast on Social: Web: http://www.swimbikemom.com Instagram: http://instagram.com/swimbikemom   =======================  Want to Connect?  Email: same24hourspodcast@gmail.com =======================  Credits: Host & Production: Meredith Atwood Copyright 2017-2020, 2021 All Rights Reserved, Meredith Atwood, LLC

It's so important to bring our children into the kitchen, not just to teach them about cooking, but so much more.  In this episode, Maria and Sheila offer their recommendations and reasons for teaching children kitchen skills from an early age.   "You have got to have a 'what the heck' attitude in the kitchen." - Julia Child   So many valuable life skills are learned in the kitchen, not just the obvious ones like cooking and cleaning.  In the kitchen, our kids can learn teamwork, experimentation, following directions, measuring, and so much more! In this episode, we dive into some valuable resources and share from our personal experiences with our own families what has been possible through early education and empowerment in the kitchen.   Resources From This Episode: Sheila Walsh Dunton, The Mom Map Membership Program: https://www.themommap.com  Join Sheila's Mom Map Facebook Group: https://www.facebook.com/groups/198250290661088/ Sally Fallon Morrell, The Nourishing Traditions Cookbook for Children: http://nourishingtraditions.com/ Mollie Katzen, Pretend Soup: http://www.molliekatzen.com/ Pamela Druckerman, Bringing up Bébé: https://pameladruckerman.com

Andrea Catherine is here from the Fearless Self-Love Podcast. (https://www.groundedhere.com/) What’s cooking? (https://www.groundedhere.com/) I’m gonna talk about 3 things The seasons and what’s going on for me and my body has this desire to cleanse, but it’s just not the right time because it’s holidays!  It’s frustrating every time I eat sugar my body’s like no and alcohol and I do it because it’s the holiday season! talking about that and how to manage that lots of squash everything I can with acorn squash very simple slice the acorn squash in half  bake it to make it super soft while that’s roasting sauce a bunch of root vegetables beets onion chickpeas that I marinated in a soy sauce made this filling basically added bacon and spinach to it the second time I added raisins as well It was just a really hearty meal served in the squash half really creative way to at the end of the CSA what do I do with it. I wanted to share that what was the 3rd thing using a lot of cookbooks (https://amzn.to/2SE2NyO) Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats (https://amzn.to/2EaOgqf) (https://amzn.to/2Pvghe6) (https://amzn.to/2QLghLu) (https://amzn.to/2Qolqda) (https://amzn.to/2Qolqda) my friend Lindsay-Jean’s, I interviewed her on the podcast her book is all about food waste recipes I reached out to Mollie Katzen from the Moosewood  Those are my favorite cookbooks! I do, what I made out of the Moosewood yesterday was this recipe for Chilean Squash that has peppers and corn and cheese and eggs and lots and lots of pumpkin!  The other thing I get out of the (https://amzn.to/2Pvghe6) is her quiche crust, I use that for quiche or pie or anything. The Playdough Master I don’t do well with doubling recipes, I can double the playdough recipe, but I have to constantly make double batches.  I found an old copy of her book at a garage sale or thrift store.That’s what I was looking at this fall.  I changed it up a bit like I didn’t use tofu chickpeas Using it as inspiration because I have been more attracted to following a recipe I think it is maybe because I think this season of such intense change that I’m  craving stability and almost instruction simplicity of being able to follow something, instead of everything being self-generated all of the time! It takes a lot of energy! I have up-teem business ideas!  I love being creative! I start things and love doing things! This season has been about grounding connecting restoring my energy I think that’s why I’ve been cookbooks When’s your birthday? October 26 just turned 34 about a month and a half ago! When’s your birthday Jackie? I’m 1000% Leo, I was born in the middle of the summer of love on July 31, 1967 in the middle of NYC. I feel like I’m on a rollercoaster for folks who do being really focused seasonal change life just constantly changing really sensitive not being over stimulated almost hardly on social media this fall at all little time online unless I’m checking my email remove myself from that over stimulus Less of the Roller Coaster Feel a lot of intention tune into the channel of life Intro?! Andrea Catherine is here to give us a little self-love! Were both looking out over a little bit of snow! I’l start with the seasons shared a little bit settling and reducing stimuli having a lot of change, moving, illness, my family visited, started a new job in August A lot of really good things! Requiring a lot of energy. I’ve been subconsiously finding ways to just be without as much input enjoy what is already here What that meant for me is it meant:... Support this podcast

Whether you're cooking turkey for 20 or opting out of Thanksgiving entirely, books about food are always in season. Frank and Gwen talk about their favorite cookbooks and chef memoirs with NYPL's resident foodie, Jeanne Hodesh, and offer some family recipes of their very own. Check out our live show on Dec. 4! Food memoirs: The Tenth Muse: My Life in Food by Judith Jones Memories of a Lost Egypt by Colette Rossant Blood, Bones, & Butter by Gabrielle Hamilton Cooking for Mr. Latte by Amanda Hesser The audiobooks of Anthony Bourdain Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires by Ruth Reichel More recommendations: The Moosewood Cookbook by Mollie Katzen (and the Moosewood archives at Cornell University Library) Fannie Farmer cookbooks The Namesake by Jhumpa Lahiri Salt Fat Acid Heat And few more books that Jeanne wanted to mention: My Soul Looks Back by Jessica B. Harris Consider the Oyster and Long Ago in France by MFK Fisher My Life in France byJulia Child

On this episode, host Lucy Gellman welcomes Moosewood Cookbook author Mollie Katzen to talk about ratatouille, and how a dish can become an obsession. Stay tuned for a quick review of the 2007 Pixar film in the second half.

Eat your veggies with award winning cookbook author, Mollie Katzen. Learn how to pair and prepare great tasting vegetable dishes such as sweet potato and pear soup, fattoush, spinach-mushroom mac and cheese and many other delicious ideas. Chef Jamie Oliver calls Mollie Katzen's latest book, “…a big, fat book of lovely veggie recipes.” Savor the day! (And savor your … Read more about this episode...

On today’s episode of A Taste of the Past, host Linda Pelaccio speaks with special guest Mollie Katzen, known throughout the culinary world as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception. Today’s topic on the show includes the evolution of vegetarian cuisine, and how Mollie has taken the rise of vegetarian popularity to even further heights. Her latest cookbook, The Heart of the Plate, completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. Tune-in to learn more! This program has been sponsored by Fairway Market. “A lot of vegetarian food isn’t actually about vegetables. In some ways it’s actually about meat, and how you swap things out.” [9:50] “It’s so much easier to make a dish that is focused on the vegetable. It’s so enjoyable!” [23:50] — Mollie Katzen on A Taste of the Past

Mollie Katzen, with over six million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception. Katzen is a charter member of the Harvard School of Public Health Nutrition Roundtable and an inaugural honoree of the Natural Health Hall of Fame. An award-winning illustrator and designer as well as bestselling cookbook author and popular public speaker, she is best known as the creator of the groundbreaking classics Moosewood Cookbook, and The Enchanted Broccoli Forest. Her other books include the award-winning, best-selling children's cookbook trilogy, dubbed “the gold standard of children's cookbooks” by the New York Times: Pretend Soup, Honest Pretzels, and Salad People. Mollie Katzen has collaborated on several projects with Walter Willett, MD of Harvard, most notably the book Eat, Drink, & Weigh Less. Her other titles include Still Life with Menu, Vegetable Heaven, Sunlight Café, The Vegetable Dishes I Can't Live Without, and Get Cooking. From 2003 through 2011, Katzen was a consultant to Harvard University Dining Services, and co-creator of their Food Literacy Project.  Mollie Katzen's newest project (and 12th book) is The Heart of the Plate: Vegetarian Recipes for a New Generation (Houghton Mifflin Harcourt, September 2013) – a 500-page tome, reflecting the evolution of her own cooking, and lavishly illustrated with her own watercolors, photos, and collages.

"'You should really write a cookbook,' and I thought, 'Yeah, that's a good idea...'"

Time to Get Cooking Because You Love Soup

The New American Meal

The New American Meal

Call Any Vegetable

As the Sun enters Taurus, we are guided to compost grouchy despair over the innumerable irreverent cruel crises that we as a species have inflicted upon the world, into sensual alliance with nature. Critique and Vision. We are abetted in this quest by guests: famed author Mollie Katzen, and film-maker, Deborah Koons Garcia, whose film, "The Future of Food," (www.thefutureoffood.com) is a call to action to beware the demonic surge of genetically modified organisms, and support traditional farming and organic foods. With a brief call-in from Gerald Prolman of Organic Bouquet (www.OrganicBouquet.com). The post The Visionary Activist Show – April 21, 2005 appeared first on KPFA.