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2 episodes with my kitchen
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2 episodes with my kitchen
It's so special having Rick Martinez on the show to talk about his very fun new book, Salsa Daddy. Rick is the author of the best-selling cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, and Salsa Daddy is just as delicious. It's a salsa-first approach to cooking, with more than 70 salsa recipes that anchor 24 meals, from torta de Milanesa to pozole verde de pollo, and I can already tell it's going to change my cooking for the better. Also on the show, I chat with author Emma Christensen about the joy of brewing boozy drinks at home with help from her great new cookbook: Hard Seltzer, Iced Tea, Kombucha, and CiderDo you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
From the host of “Girl Meets Farm” on the Food Network comes Sweet Farm!: More Than 100 Cookies, Cakes, Salads (!), and Other Delights from My Kitchen on a Sugar Beet Farm, a mix of nostalgic sweets and new concoctions drawn from Yeh's Asian and Jewish backgrounds as well as adopted Midwestern traditions. In conversation with Carey Polis, a freelance food editor and consultant, and the author of the “Cheese, Book, Restaurant, Thing” newsletter on Substack. This program was held on March 6, 2025.
Mike "C-Roc" sits down with Georgia Symonds, the powerhouse entrepreneur behind Catch Ups in My Kitchen, to explore her journey from corporate life to building a thriving podcast and business. She shares how she turned a simple idea into a platform that connects people through food, health, and wellness.Georgia opens up about the challenges of podcasting, the importance of consistency, and how she overcame skepticism from friends and family. She also gives us a sneak peek into her exciting new brand launching in September and her long-term vision for Catch Ups in My Kitchen—potentially turning it into a TV show!Join us for an inspiring conversation on entrepreneurship, resilience, and following your passion, even when others don't see the vision yet.Website-www.catchupsinmykitchen.comSocial Media Links/Handles-https://www.instagram.com/georgia.symonds/?hl=en / https://www.instagram.com/catchupsinmykitchen/?hl=en
Young guy writes a Substack piece about his favorite author, Cormac McCarthy. It gets a few reads, and turns out that one of those readers knows old Cormac and actually reads him the piece. In fact, she's known and loved old Cormac for 40+ years. She corresponds with the young guy and eventually decides he's the right person to tell her story, which is a love story that began almost half a century ago, when she was a homeless 16 year-old girl who randomly met a not yet famous author in his 40s sitting by the pool at a run-down motel in New Mexico. Crazy, wild love story/lifelong friendship commences. Young guy writes this forbidden love story, publishes it in Vanity Fair in prissy, easily offended 2024, and all hell breaks loose.Vincenzo's Substack is here. Vincenzo's professor's Substack is here.Dare to join us in Montana this summer!If you're gonna buy stuff on Amazon, please use this link.Intro music “Brightside of the Sun,” by Basin and Range. “Star People,” by George Michael. “Come on in My Kitchen,” sung by Chris Thomas King. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit chrisryan.substack.com/subscribe
Martha Stewart has been a household name for over four decades and she still isn't done building her empire. During her rise, the world's first female self-made billionaire ignored conventional wisdom to become an Emmy Award-winning TV host, best-selling author, and creator of a groundbreaking magazine. Beyond those accolades, her wildly successful merchandising business and multi-channel lifestyle company has established her as an innovative mind in business. Bob sat down with Martha for an intimate live recording at iHeartMedia HQ in front of 100 marketing, advertising, and branding executives. Celebrating her 100th book, Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen, this conversation between friends covers the pivotal decisions in Martha's career and unpacks the guiding philosophy that built an icon.See omnystudio.com/listener for privacy information.
Martha Stewart has been a household name for over four decades and she still isn't done building her empire. During her rise, the world's first female self-made billionaire ignored conventional wisdom to become an Emmy Award-winning TV host, best-selling author, and creator of a groundbreaking magazine. Beyond those accolades, her wildly successful merchandising business and multi-channel lifestyle company has established her as an innovative mind in business. On this episode of Math & Magic Bob Pittman sat down with Martha for an intimate live recording at iHeartMedia HQ in front of 100 marketing, advertising, and branding executives. Celebrating her 100th book, Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen, this conversation between friends covers the pivotal decisions in Martha's career and unpacks the guiding philosophy that built an icon.See omnystudio.com/listener for privacy information.
Bob Pittman, CEO and Chairman of iHeart Media, puts Martha in the interview seat this week on his “Math & Magic” podcast, giving these longtime friends and business peers a chance to catch up. Bob sat down with Martha for an intimate live recording at iHeartMedia HQ in front of 100 marketing, advertising, and branding executives. Celebrating her 100th book, Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen, this conversation between friends covers the pivotal decisions in Martha's career and unpacks the guiding philosophy that built an icon.See omnystudio.com/listener for privacy information.
As a longtime news anchor, former host of “Access Hollywood” and co-host of “Access Hollywood Live,” current West Coast Anchor of the TODAY Show and correspondent of Dateline NBC and NBC Nightly News, Natalie Morales is a beloved household name. So it's only natural that she released a bestselling cookbook called At Home With Natalie: Simple Recipes for Healthy Living from My Kitchen to Yours. Natalie was born in Taiwan, to a Brazilian mother, Penelope, and a Puerto Rican father, Lieutenant Colonel Mario Morales, Jr. She speaks Spanish and Portuguese and spent the first eighteen years of her life living in America and overseas in Panama, Brazil, and Spain as a "U.S. Air Force brat." Her multicultural experience led her to pursuing a career in broadcast journalism where she and the TODAY Show team won three Daytime Emmy Awards as best morning news program. Natalie has contributed to major breaking news stories including coverage of the royal wedding in 2011, presidential inaugurations, Hurricane Katrina, the death of Pope John Paul II, and the network's coverage of the Winter and Summer Olympics since 2004. She landed many exclusive celebrity interviews including Angelina Jolie, Caitlyn Jenner on her life after transition, and Jennifer Lopez on her career and family. Hispanic Magazine named her one of the “Top Hispanics to Watch” in 2005 and one of the “Top Trendsetters” of 2003. Her childhood as a global citizen and traveling the world with her work fed her appreciation for good food, but it's her experience as a working mom that taught her how to cook on the run and keep her recipes nutritious too. Her book features 125 recipes Natalie makes at home for her family including chicken croquettes, pesto shrimp with lemon-pepper fettuccine, and a 3-minute peanut butter and banana protein shake. Natalie lives in Los Angeles, California with her husband Joe Rhodes and their two sons, Luke Hudson and Josh. Meet My Guest: INSTAGRAM: @nmoralesnbc TWITTER: @nmoralesnbc FACEBOOK: /nataliemorales919 LINKEDIN: Natalie Morales Learn more about your ad choices. Visit megaphone.fm/adchoices
Best horse training advice, incubating chicken eggs (it's more complicated than you think), dog food preparation with Julia Child, what would your horse or dog do with a smartphone camera? Plus we have some advice for making the most of spectating at WEF & Global in Willington. Co-Hosts: Tigger Montague from BiostarUS and Pati Pierucci from Pierucci DressageJulia Child in My Kitchen with DogsAsk Hedwig FacebookLearn more about Whole Foods for horses and dogs
Best horse training advice, incubating chicken eggs (it's more complicated than you think), dog food preparation with Julia Child, what would your horse or dog do with a smartphone camera? Plus we have some advice for making the most of spectating at WEF & Global in Willington. Co-Hosts: Tigger Montague from BiostarUS and Pati Pierucci from Pierucci DressageJulia Child in My Kitchen with DogsAsk Hedwig FacebookLearn more about Whole Foods for horses and dogs
Rundown - Ben Meiselas in Craig's Lawyers' Lounge - 08:16 Troubadour Dave Gunders - 01:22:16 "Come On in My Kitchen" by Dave Gunders - 01:28:49 Brilliant attorney Ben Meiselas leads the Meidas Touch Network, a multimedia company dedicated to preserving American democracy against the MAGA assault now happening in America. Find out how Ben became so smart, fun and capable of problem solving. www.meidastouch.com Listen and learn from a master legal communicator who has become a major force in exposing MAGA idiocracy meeting fascism which now threatens our USA. Ben and his Meidas Mighty fight back with the truth on many fine podcasts and sites. Meidas Touch spread the viral and apparently accurate news that Trump smells bad. This was reported via Ben Meiselas' interview of former GOP Rep. Adam Kinzinger. #TrumpSmells started trending and next thing you know, the Meidas' clip was on ABC's Jimmy Kimmel Live. https://www.youtube.com/watch?v=HztDXBW8kmQ Learn the Ben Meiselas story, including his Long Island upbringing with his co-star younger brothers. As the oldest child, Ben has always assumed a leadership and main conductor role. Meiselas has the right talent and sense of humor to lead a vital new pro-democracy media movement. A natural born problem solver, Ben Meiselas lays out facts which damn Donald Trump but he does it with a friendly, professional tone. Ben has passion but is never over the top. Find out what motivates this lawyer at the tip of the spear of pro-democracy broadcasters. Ben Meiselas has Colorado connections including taking the deposition of John Elway as he represented Colin Kaepernick in that terminated quarterback's legal claim against the NFL. Ben's a USC Law prof too. Learn why Ben Meiselas has made other legal trips to Colorado on cases. Find out what happens behind the scenes for this busy Sports Law professor at USC Law School. Meiselas' parents were also attorneys but no one has ever had a practice quite like Ben. It's a new media world and Meidas Touch is well positioned. We discuss his extraordinarily talented legal and podcast colleagues, Karen Friedman Agnafilo and Michael Popok. We also discuss Ben's Political beatdown partner, former attorney Trump, Michael Cohen. Credit also thrown toward superb Ron Filipkowski, Editor in Chief at Meidas. Colorado S/Ct case discussed with Ben Meiselas predicting U.S. Sup Ct. will avoid the insurrection issue and find a way to keep Trump on the ballot (constitutional avoidance). We discuss Roger Stone and other MAGA loser loyalists who may use AI for Deep Fake campaigning and disinformation. Ben Meiselas, Esq. stands in the breach, protecting America one podcast at a time. He's fun, smart and brave. This is one heck of an interesting podcast. We size up Joe Biden's good mental health as witnessed by Ben a couple months ago in Pueblo, Colorado as he ripped on Lauren Boebert. Show Troubadour Dave Gunders comes through again with a cold weather song worthy of an Arctic Blast now descending during the Iowa Caucus. “Come On In My Kitchen” is a fascinating tune about anger and surviving emotions and the elements. https://www.youtube.com/watch?v=ysWyD4Mxe6E The Craig Silverman Show - Every Saturday morning at 9 a.m. Colorado time
Hosted by David and Nycci Nellis. On today's show: · Roasting Plant Coffee is revolutionizing coffee culture with the Javabot, which roasts in micro-batches to ensure each cup is full-flavored—with results in one minute. In today with all the details and not just a little caffeine are Mike Caswell, founder. He is also a former senior executive at Starbucks. He is joined by Genevieve Kappler, Roasting Plant's specialty coffee expert; · Newly minted cookbook author Barkha Cardoz is in to chat about her debut cookbook, “With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours.” The book is a family affair, with more than 30 family recipes and easy-to-follow instructions for home cooks; · Need a change from your usual? Try the Mood Swings Food Hall in Northwest D.C. Based on the premise that folks often want something different than their usual, Mood Swings offers a different cuisine and menu every month, ensuring that you'll find something to satisfy your cravings. Soul? Italian? Chinese? Whatever – go to the website and vote for next month's cuisine to be served. Owner Taj Sohal is here, and you'll hear more about it; · The name John Zaller may not ring a bell, but what he does surely will. John is the executive producer of Exhibition Hub, a curator and distributor of world-renowned immersive exhibitions, like “Titanic: The Artifact Exhibition,” “Jurassic World: The Exhibition,” “Bodies: The Exhibition; Star Trek: The Exhibition, and more, including Van Gogh: The Immersive Experience,” named by CNN among the 12 best immersive experiences in the world. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Roasting Plant Coffee is revolutionizing coffee culture with the Javabot, which roasts in micro-batches to ensure each cup is full-flavored—with results in one minute. In today with all the details and not just a little caffeine are Mike Caswell, founder. He is also a former senior executive at Starbucks. He is joined by Genevieve Kappler, Roasting Plant's specialty coffee expert; · Newly minted cookbook author Barkha Cardoz is in to chat about her debut cookbook, “With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours.” The book is a family affair, with more than 30 family recipes and easy-to-follow instructions for home cooks; · Need a change from your usual? Try the Mood Swings Food Hall in Northwest D.C. Based on the premise that folks often want something different than their usual, Mood Swings offers a different cuisine and menu every month, ensuring that you'll find something to satisfy your cravings. Soul? Italian? Chinese? Whatever – go to the website and vote for next month's cuisine to be served. Owner Taj Sohal is here, and you'll hear more about it; · The name John Zaller may not ring a bell, but what he does surely will. John is the executive producer of Exhibition Hub, a curator and distributor of world-renowned immersive exhibitions, like “Titanic: The Artifact Exhibition,” “Jurassic World: The Exhibition,” “Bodies: The Exhibition; Star Trek: The Exhibition, and more, including Van Gogh: The Immersive Experience,” named by CNN among the 12 best immersive experiences in the world.
Hosted by David and Nycci Nellis. On today's show: · Roasting Plant Coffee is revolutionizing coffee culture with the Javabot, which roasts in micro-batches to ensure each cup is full-flavored—with results in one minute. In today with all the details and not just a little caffeine are Mike Caswell, founder. He is also a former senior executive at Starbucks. He is joined by Genevieve Kappler, Roasting Plant's specialty coffee expert; · Newly minted cookbook author Barkha Cardoz is in to chat about her debut cookbook, “With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours.” The book is a family affair, with more than 30 family recipes and easy-to-follow instructions for home cooks; · Need a change from your usual? Try the Mood Swings Food Hall in Northwest D.C. Based on the premise that folks often want something different than their usual, Mood Swings offers a different cuisine and menu every month, ensuring that you'll find something to satisfy your cravings. Soul? Italian? Chinese? Whatever – go to the website and vote for next month's cuisine to be served. Owner Taj Sohal is here, and you'll hear more about it; · The name John Zaller may not ring a bell, but what he does surely will. John is the executive producer of Exhibition Hub, a curator and distributor of world-renowned immersive exhibitions, like “Titanic: The Artifact Exhibition,” “Jurassic World: The Exhibition,” “Bodies: The Exhibition; Star Trek: The Exhibition, and more, including Van Gogh: The Immersive Experience,” named by CNN among the 12 best immersive experiences in the world. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Roasting Plant Coffee is revolutionizing coffee culture with the Javabot, which roasts in micro-batches to ensure each cup is full-flavored—with results in one minute. In today with all the details and not just a little caffeine are Mike Caswell, founder. He is also a former senior executive at Starbucks. He is joined by Genevieve Kappler, Roasting Plant's specialty coffee expert; · Newly minted cookbook author Barkha Cardoz is in to chat about her debut cookbook, “With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours.” The book is a family affair, with more than 30 family recipes and easy-to-follow instructions for home cooks; · Need a change from your usual? Try the Mood Swings Food Hall in Northwest D.C. Based on the premise that folks often want something different than their usual, Mood Swings offers a different cuisine and menu every month, ensuring that you'll find something to satisfy your cravings. Soul? Italian? Chinese? Whatever – go to the website and vote for next month's cuisine to be served. Owner Taj Sohal is here, and you'll hear more about it; · The name John Zaller may not ring a bell, but what he does surely will. John is the executive producer of Exhibition Hub, a curator and distributor of world-renowned immersive exhibitions, like “Titanic: The Artifact Exhibition,” “Jurassic World: The Exhibition,” “Bodies: The Exhibition; Star Trek: The Exhibition, and more, including Van Gogh: The Immersive Experience,” named by CNN among the 12 best immersive experiences in the world.
This episode we're discussing our Favourite Reads of 2023! We talk about our favourite fiction and non-fiction books we read this year! Plus: Our favourite comics, video games, documentaries, podcasts, and more! You can download the podcast directly, find it on Libsyn, or get it through Apple Podcasts or your favourite podcast delivery system. In this episode Anna Ferri | Meghan Whyte | Matthew Murray | Jam Edwards Favourite Fiction For the podcast Anna The Majesties by Tiffany Tsao (Episode 172 - Domestic Thrillers) Jam Mapping the Interior by Stephen Graham Jones (Episode 184 - Horror) Matthew Kurosagi Corpse Delivery Service Omnibus, vol. 3 by Eiji Otsuka and by Housui Yamazaki (Episode 184 - Horror) The Best American Mystery and Suspense 2023 edited by Lisa Unger and Steph Cha (Episode 186 - Suspense Fiction) Meghan The Salt Grows Heavy by Cassandra Khaw (Episode 176 - Fantasy) Not for the podcast Jam Heaven's Design Team by Hebi-Zou, Tsuta Suzuki, & Tarako Naked mole rats do not die of old age Owls' ears are at asymmetrical heights Tarsiers have two tongues Accidental Elephant (YouTube) Matthew Ammonite by Nicola Griffith Lambda Literary Award for Science Fiction, Fantasy and Horror (Wikipedia) Meghan What Moves the Dead by T. Kingfisher Anna Daisy and the Duke by Elizabeth Cole (The Wallflowers of Wildwood) Favourite Non-Fiction For the podcast Matthew Cobalt Red: How the Blood of the Congo Powers Our Lives by Siddharth Kara (Episode 174 - Economics) Meghan Goldenrod: Poems by Maggie Smith (Episode 182 - Lyric Poetry) Anna They Are Already Here: UFO Culture and Why We See Saucers by Sarah Scoles (Episode 178 - Aliens, Extraterrestrials, and UFOs) Jam Histories of the Transgender Child by Jules Gill-Peterson (Episode 170 - Gender Theory & Gender Studies) Not for the podcast Meghan Prairie Fires: The American Dreams of Laura Ingalls Wilder by Caroline Fraser Anna Never Enough: When Achievement Culture Becomes Toxic – and what we can do about it by Jennifer Breheny Wallace Jam The Girl I Am, Was, and Never Will Be: A Speculative Memoir of Transracial Adoption by Shannon Gibney (also discussed in Episode 181) Matthew Thirty-One Nil: On the Road With Football's Outsiders: A World Cup Odyssey by James Montague Other Favourite Things of 2023 Anna If Books Could Kill The Meme Stock Cult (patron episode) & two parter on Nudge Folding Ideas - This is Financial Advice (YouTube) Two Point Hospital / Campus Oxygen Not Included Kirkland Museum of Fine & Decorative Art Jam Nimona (film) Shuna's Journey by Hayao Miyazaki Matthew Ducks: Two Years in the Oil Sands by Kate Beaton Nier: Automata (Wikipedia) Meghan Ten Candles Le Plonguer - Stéphane Larue Runner-Ups Jam Games The Legend of Zelda: Tears of the Kingdom (Wikipedia) Baldur's Gate 3 (Wikipedia) Redactle Lakelore by Anna-Marie McLemore (Episode 176 - Fantasy) Boy Island by Leo Fox (comic released via 133 installments on Instagram; link is installment #1) Changing my name (legal procedure) Best Bakery Style Chocolate Chip Cookies Recipe (cookies) Moon (celestial body) Matthew Comics Box of Light, vol. 1 by Seiko Erisawa Cryptid Club by Sarah Andersen The Girl from the Other Side: Siúil, a Rún Deluxe Edition, vol. 1 by Nagabe Incredible Doom, vol. 1 by Matthew Bogart and Jesse Holden Mimosa by Archie Bongiovanni Steeple, vols. 1-3 by John Allison, Sarah Stern, and Jim Campbell Superman Smashes the Klan by Gene Luen Yang and Gurihiru Superman's Pal, Jimmy Olsen: Who Killed Jimmy Olsen? by Matt Fraction and Steve Leiber Books Boss Fight: Jagged Alliance 2 by Darius Kazemi Limbo: Blue-Collar Roots, White-Collar Dreams by Alfred Lubrano Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants by Ann Hui Before We Were Trans: A New History of Gender by Dr. Kit Heyam The Caped Crusader: Batman and the Rise of Nerd Culture by Glen Weldon The Space Between Worlds by Micaiah Johnson A Fire Upon the Deep by Vernor Vinge Games Hitman: World of Assassination Trilogy Yakuza 0 (Wikipedia) Tetris Effect Bayonetta (Wikipedia) Video Essays The Future is a Dead Mall - Decentraland and the Metaverse - Folding Ideas Panzer Dragoon Series Retrospective - A Complete History and Review - I Finished A Video Game Meghan Quit Like a Woman: The Radical Choice to Not Drink in a Culture Obsessed with Alcohol by Holly Whitaker Taste: My Life Through Food by Stanley Tucci Onley's Arctic: Diaries and Paintings of the High Arctic by Toni Onley Vita Sackville-West's Sissinghurst: The Creation of a Garden by VitaSackville-West and Sarah Raven Hell-Bent: Obsession, Pain, and the Search for Something Like Transcendence in Competitive Yoga by Benjamin Lorr A Sand County Almanac and Sketches Here and There by Aldo Leopold and Charles W. Schwartz Ducks: Two Years in the Oil Sands by Kate Beaton Made-Up: A True Story of Beauty Culture under Late Capitalism by Daphné B. Witch King by Martha Wells Bad Fruit by Ella King Other Media We Mentioned Thirsty Mermaids by Kat Leyh Theme Hospital (Wikipedia) 25 Food/Cooking Non-Fiction Books by BIPOC Authors Every month Book Club for Masochists: A Readers' Advisory Podcasts chooses a genre at random and we read and discuss books from that genre. We also put together book lists for each episode/genre that feature works by BIPOC (Black, Indigenous, & People of Colour) authors. All of the lists can be found here. Niqiliurniq: A Cookbook from Igloolik by Micah Arreak, Annie Désilets, Lucy Kappianaq, Glenda Kripanik, and Kanadaise Uyarasuk New Native Kitchen: Celebrating Modern Recipes of the American Indian by Freddie Bitsoie Cooking for the Culture: Recipes and Stories from the New Orleans Streets to the Table by Toya Boudy Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations by Tabitha Brown tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand with Jennifer Cockrall-King Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly 50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie by Stacey Mei Yan Fong Modern Native Feasts by Andrew George Jr. Cook Korean!: A Comic Book with Recipes by Robin Ha A Foodie's Guide to Capitalism by Eric Holt-Giménez Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants by Ann Hui Korean American: Food that Tastes Like Home by Eric Kim Indian-Ish: Recipes and Antics from a Modern American Family by Priya Krishna with Ritu Krishna 100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today by Stephen Le A Splash of Soy: Everyday Food from Asia by Lara Lee Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico by Mely Martinez Mi Cocina: Recipes and Rapture from My Kitchen in México by Rick Martinez Food-Related Stories by Gaby Melian Stuffed and Starved: Markets, Power and the Hidden Battle for the World Food System by Raj Patel Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land by Leah Penniman Plantcakes: Fancy + Everyday Vegan Cakes for Everyone by Lyndsay Sung Chef Tee's Caribbean Kitchen by Chef Tee Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry Cooking with the Wolfman: Indigenous Fusion by David Wolfman and Marlene Finn Give us feedback! Fill out the form to ask for a recommendation or suggest a genre or title for us to read! Check out our Tumblr, follow us on Instagram, join our Facebook Group, or send us an email! Join us again on Tuesday, January 2nd when it's time for trains, planes, and automobiles (and bicycles) as we discuss non-fiction books about Transit and Transportation! Then on Tuesday, February 6th just in time for Valentine's day we'll be discussing the genre of Humourous/Funny Romance.
Today on our episode #370 of All in the Industry®, Shari Bayer is joined by Barkha Cardoz, a culinary entrepreneur, who is the Founder of Cardoz Legacy LLC, and Co-Creator of FC + B&B Masalas, as well as the Co-Founder of The Young Scientist Foundation. Born in Mumbai and raised in Bhopal, Barkha first stepped into hospitality in Mumbai at The Institute of Hotel Management, where she received her culinary training and met her husband, the late renowned chef Floyd Cardoz. In the 2010s, Barkha worked alongside Floyd at their beloved restaurant Paowalla–which later became The Bombay Bread Bar–supervising operations and supply. In 2020 she launched a collection of masalas in partnership with Burlap & Barrel, and in honor of Floyd's legacy. They are in every way an extension of her kitchen--each is an iteration of a spice blend Floyd and Barkha developed and used at home, to make dinnertime easier. She has a new book, “With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours” (Burlap & Barrel; 11/19/23). Today's show also features Shari's PR tip to cook with love; Industry News on David Chang “pausing operations” at Momofuku Ko as featured in The New York Times; and Shari's Solo Dining experience at The River Cafe, chef/owner Ruth Roger's iconic Italian restaurant in London. Photo Courtesy of Lauren Volo.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
eufy Security Cameras with HomeKit Secure Video to Replace Wyzecams How Helma Flew 5000 Miles to Sit in My Kitchen and Code Support the Show Security Bits — 29 October 2023 Transcript of NC_2023_10_29 Join the Conversation: allison@podfeet.com podfeet.com/slack Support the Show: Patreon Donation PayPal one-time donation Podfeet Podcasts Mugs at Zazzle Podfeet 15-Year Anniversary Shirts Referral Links: Parallels Toolbox - 3 months free for you and me Learn through MacSparky Field Guides - 15% off for you and me Backblaze - One free month for me and you Setapp - One free month for me and you Eufy - $40 for me if you spend $200. Sadly nothing in it for you. PIA VPN - One month added to Paid Accounts for both of us CleanShot X - Earns me $25%, sorry nothing in it for you but my gratitude
The Simple Sophisticate - Intelligent Living Paired with Signature Style
The journey of customizing Le Papillon, my house and home in Bend, Oregon, since September 2019 has provided much opportunity for learning both about the actual and practical purpose of home remodeling and decorating but also for self-growth. Over the past nearly four years, an abundance of experiences, discoveries, lessons and ‘wow' moments have been collected which is why I wanted to share today's detailed and lengthy (90 minutes) episode with listeners of The Simple Sophisticate podcast. As I share at the beginning of today's episode, while it has been a dream of mine to customize my own home, I never actually planned to spend the past four years doing so, but the timing and opportunity presented itself to continue moving forward once my first "must-do" project (the kitchen) was completed, and now with the installation of the front porch screen door you see a glimpse of above, the journey is complete, and I am eager to share with you 33 lessons I have learned throughout the experience, so that you can confidently and more enjoyably take part in your own customization of your sanctuary that will, when you dare to trust what you discover and learn how to do what is needed, provide priceless refuge, rejuvenation, inspiration and joy for the life that brings you deep contentment. No doubt, the journey had its headaches, stresses and questions along the way (for example, when will the bathroom ever get done!), but I share here and in the podcast episode, without any hesitation, it was worth it, to be able to call home and live my life now in a home that works with me, nourishes me and helps me feel secure but also confident enough to try to soar and explore when I step out the door into the world. So let's begin! In the Show Notes below I have only included the 33 bulleted points and left the detailed conversation, examples and ideas solely in the audio section as otherwise, this post would have been very loooooong. To thank you for your patience as there was no new episode on the 1st Wednesday of this month, I have two Petit Plaisirs to share with you today, and I look forward to sharing those with you at the end of this post and episode. Now to the episode! ~Note to readers: Be sure to tune in to the audio version of this episode as I talk in detail about each of the 33 points below. ~Explore becoming a TOP Tier Member of TSLL International Community and discover the many benefits as well as read testimonials from current members so that you can begin viewing the exclusive content of all of TSLL's home tours that will be linked below and were mentioned in the episode. (There are one-time passes available as well.) ~I mentioned throughout the episode that even more tips for my approach to decorating as well as budget ideas were shared when I was a recent guest on podcast Decorating Tips & Tricks with Anita Joyce. Here is a link to that episode. ~The link to learn more about Rita Konig's interior decorating course offered on CreateAcademy. Making the Best Decisions for You 1.Patience is key for knowing what will work best. ~take the Office Tour here~ 2. If you aren't sure yet, keep searching. It will pounce on you when you do. ~Look for the foyer and entry (interior and exterior) house tour at the end of this month. 3. Choose an item (piece of furniture, window, work of art, item in your kitchen - the stove) that is the star of the room and everything else will support that. ~ La Cornue: Why This French Stove is the Best Fit for My Kitchen and Life (take a full tour of the kitchen as well) 4. Metal finishes don't have to be all the same exact finish, but they need to be in the same metal family. 5. Dismiss trends. Follow what speaks to you and makes you feel at home. Design from that space and you will be happier far longer. 6. Invest in the sofa, and recover high quality hand-me-down chairs. 7. Know how you live best in your house. 8. Choose color combinations that work well in Mother Nature naturally. Stick to a few colors in each room - not too many. Take a tour of the Dining Room and the Curtains, inspired by Provence. How to Frame a Room in an Open-Floor Plan. Working with Others (Contractors, Designers, Subcontractors, etc.) 9. Patience is also key when working with your many subcontractors, experts and contractor. 10. Buy as many of the items directly rather than have your contractor do so. It will save you money. 11. Make sure every item arrives that you ordered immediately upon arrival. If not, call and get it sent ASAP. The Arts & Crafts Guest Bathroom Reveal tour 12. Have pictures of exactly what you are thinking - design of tiles, placement of fixtures, style of curtains, etc. ~Tour the Primary Bathroom here. 13. Get ready to find your voice. You will need it. 14. Check each invoice to confirm correct itemization for charges for the retailer and your contractor's percentage charged 15. Be willing to live in your house or visit it everyday if you can to ensure quality of work and correct work is done - speeds up the process. 16. Don't take their word at face value. Come prepared. Know your house and be comfortable walking away and finding someone else. 17. Keep checking in. 18. "Man-splaining" will likely happen. Be prepared for egos to be bruised when you speak up. Do so with grace, but with strength. It's hard, but will help you sleep better. Skills that will Give You Options 19. How to choose and coordinate prints (wallpaper and upholstery). Take a Tour of the first room to be remodeled and redesigned - The English-inspired Boot & Basket room. 20. Lead the eye into the next room by creating interest visually. Take a tour of the Parisian Elegance + English Country Comfort Primary Bedroom 21. Details matter. Tend to them as you can afford. Small, Yet Significant Everyday Details at Home 22. Shop consignment and barter. 5 Tips I Learned during my First Brocante Visit (in France) 23. Invest in quality fabric for curtains, BUT keep in mind that you don't need an interior designer if you know what you want. This will save you money. Find a seamstress you trust and work directly with them. Curtains for a Reading Nook, English Cottage-inspired (living room) 24. Just because you haven't done something before, doesn't mean you cannot teach yourself to do it. 25. Wallpaper is powerful and immediately adds a signature to a room. Dare to do it. Start in a small room first to gather your nerve. ~Click here to discover how to Wallpaper all by Yourself (yes, you can!) What Makes Le Papillon Feel Like My Forever Home 26. Don't ask others to approve. Instead, look to those who understand design and ask how something works, then begin making decisions with this gained wisdom that speak to your taste. 27. Prioritize the entries of your home - the front (exterior and interior) and how you enter your home (from the garage, for example), if different. 28. Acknowledge where you spend most of your time. Start there. 29. Let the light in. 30. Create multiple Snug areas throughout the home (outside too). 8 Tips for Styling Your Own Snug and Take a Tour of TSLL's Newly Finished Office 31. Fresh flowers 32. Include details that make you smile. 33. Tech and clocks have their place, but none of them need to be glaringly obvious or obstructive. Similar Posts/Episodes You Might Enjoy: The First 15 Key Elements I Included in My English Cottage-Inspired Home, episode #341 10 Décor and Remodeling Tips I Learned While Customizing My Home to Create a Cozy Sanctuary Petit Plaisirs ~Foyle's War ~Seaside Hotel (originally titled Badehotellet) ~Explore more episodes of The Simple Sophisticate podcast here.
In this interview, Diane Kochilas discusses the role of olive oil in Greek cuisine from her home in Athens, Greece. Diane Kochilas is a chef, award-winning cookbook author, and cooking school owner—has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-producer of My Greek Table, a national cooking-travel series on public television. She is consulting chef at Committee Restaurant, a meze concept in Boston and has worked with many of the top Greek restaurants in North America. Every summer, she runs the Glorious Greek Cooking School on her native island, Ikaria, a Blue Zone, renowned for the longevity of its inhabitants. Kochilas's latest book is My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours, (St. Martin's Press). Her previous book, Ikaria: Food, Life and Longevity from the Island where People Forget to Die (Rodale, fall 2014), won an IACP Award for Best Cookbook, International Category; the 2015 Books for a Better Life Award by the MS Society; and was nominated for an Art of Eating award. She has authored more than 18 cookbooks in both English and Greek, including another IACP winner, The Glorious Foods of Greece, and The Greek Vegetarian. Diane has worked with several universities around the United States to bring healthy Greek cuisine to student dining, including UMass Amherst, Harvard, and Yale. She divides her time between New York City, Boston, the Greek island of Ikaria, and Athens. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Shamzuri (Sham) Hanifa, is a beloved denizen of the Irish food scene. Based in Leitrim, he is the award-winning chef and owner of the Cottage Restaurant, Buffalo Boy, and Chef Sham Sauces. His new restaurant, My Kitchen, will also feature cooking classes. Vikkineshwaran (Vik) Siva Subramaniam is a medical doctor and surgeon whose South Indian father founded Babas, the leading spice and curry mix brand in Malaysia. Our two guests wax and unpack about their country, Malaysia, which is a scrumptious, multi-ethnic melting pot of people truly passionate about its food. Sham and Vik talk about hawker street stalls, Nasi Lemak, Rendang, roti, Kuey Teow soup, coconut, tamarind, sambal, and that polarizing fruit, the spiky, somewhat pungent Durian! They mention the Malay love of strong coffee. Plus recent Ireland arrival and chocolate sommelier Shobitha Ramadasan chips in about Malaysian cacao. In Malaysia, Vik declares, “All meals are important meals.” We adored taking a bite out of Malaysia with Sham and Vik, and hope you will too. Mentioned in this episode Babas: https://www.babas.com.my/ (available at Asia Market in Dublin) Cottage Restaurant: http://cottagerestaurant.ie/ My Kitchen: https://www.facebook.com/SynergyCafe Chef Sham Sauces: http://chefshamsauces.com/ Buffalo Boy: https://www.buffaloboy.ie/
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora Francis Lam hosts the 2022 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests Claire Saffitz, author of Dessert Person, Rick Martinez author of Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, Chef, and Chopped judge Maneet Chauhan, and our very own Jesse Sparks, host of The One Recipe podcast to answer Thanksgiving questions. Broadcast dates for this episode: November 24, 2022
Welcome back to our Fine Podcast Establishment™! It's another doozy of an episode, in which Laurel get carried away, Heather gets very Rita Hayworth, Brittany's a book Smaug, and Matt's looking grizzled. This month Shrek and Cider Sluts Unite, there's a fun (lesbian) twist, and we beg Guillermo DelToro to remake Brigadoon. This note could go on forever, so maybe just listen and laugh and act like we wrote it all down? kthxbye. Book Mentions: Heather: I'm Glad My Mom Died by Jennette McCurdy The Seven Husbands of Evelyn Hugo by Taylor Jenkins Reid Laurel: Lapvona by Ottessa Moshfegh The Hotel: a Series of Ghost Stories with a Feminist Twist by Daisy Johnson Elsewhere: a Novel by Alexis Schaitkin The Family Fang: a Novel by Kevin Wilson Just Like Home by Sarah Gailey Little Eve by Catriona Ward Matt: Hip Hop Family Tree Book 3: 1983-1984 by Ed Piskor Mi Cocina: Recipes and Rapture from My Kitchen in Mexico by Rick Martinez Brittany: The Story of the Hundred Promises by Neil Cochrane Women of the Frontier: 16 Tales of Trailblazing Homesteaders, Entrepreneurs, and Rabble-Rousers by Brandon Marie Miller Where the Deer and the Antelope Play: The Pastoral Observations of One Ignorant American Who Loves to Walk Outside by Nick Offerman As ever, thank you to Shane Ivers of Silvermansound.com for the use of VHS Dreams as our intro and outro music.
Francoise Malby-Anthony has spent the last 35 years in South Africa - 25 of them running an elephant reserve called Thula Thula. Francoise's first book was called An Elephant in My Kitchen -- that actually happened -- her latest is The Elephants of Thula Thula.
On this episode, hosts Rick Martinez and Carla Lalli Music give pointers for getting golden brown cutlets, share strategies on veg-heavy dishes that won't heat up your kitchen, and help a caller achieve the ideal crispy-chewy-crunchy-gooey chocolate chip cookies. Plus, actress Eva Longoria joins this week's Total Kitchen Nightmare segment to discuss how cooking mishaps made her a better chef. This week's recipe book: Rick's Giant Chocolate Chip Skillet Cookie Carla's California Veggie Sandwich Stella Parks' Chocolate Chip Cookies Carla's Crunchy Chicken Cutlet Sandwich As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music discuss solutions for achieving perfectly softened buttah, share how they remedy jalapeño hands for…post-dinner activities, and talk through some helpful tips for what to eat (or drink) while dealing with health issues that take solid foods off the table. This week's recipe book: In NYC? Check out Parcelle Wine Bar and Heart of Dinner Rick's Cheesy, Meaty Lasagna Carla's Instant Pot Black Bean Soup This week's Rad Fad/Bad Fad contender: Where Do You Find the Best Chicken Caesar Wrap in NYC? As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music dive into the dos and don'ts of grilling sausage, break down the different ways to store your baked goods, and share the kitchen appliances they think are the most underrated. And on the latest No, Thank You, Please, Rick and Carla make a very convincing argument for trying eggplant. This week's recipe book: In Mexico City? Check out Los Cocuyos Carla's Sorry, I Like Celery Rick's Cowboy Cookies Carla's Vanilla Brown-Butter Tart Rick's Roasted Eggplant Sabich Sandwiches As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music offer sweet and salty snack ideas for your next movie night, share safety tips for using a mandoline, and break down their philosophies around recipe development. This week's recipe book: Steve Jenkins' book Cheese Primer Check out this cheese paper Carla's mandoline recommendation Rick's Totally Easy Tortilla Española with Romesco Carla on her love for this perfect popcorn recipe This week's Rad Fad/Bad Fad contender: A Healthy Coke As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music give guidance on grit-free mussels and clams, tips on making tender corn tortillas, and suggestions on how to cherish expensive, but delicious, caviar. And this week on No, Thank You, Please, Rick and Carla remind us why tomatoes, especially this time of year, are worth a try. This week's recipe book: In NYC? Check out Leo Sourdough and Russ and Daughters The Espresso Martini Is Everywhere (Again) Carla's Avocado and Fresh Chile Caprese Rick's Tortillas de Harina de Maíz Carla's Party B.L.T Rick's Fried Tomato Sandwich with Lemon-Basil Sour Cream As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music dream up new summer pastas, give guidance on making creamy oat milk, and explain the difference between fresh garlic and garlic powder (and why you need both). This week's recipe book: Rick's dad's Refried Beans Carla's Swiss Chard Pesto Pasta Carla's Daddy Pasta Crunchy Peanut Butter Cup Rice Cakes As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
On this episode hosts Rick Martinez and Carla Lalli Music support callers through how to make perfectly cooked duck, help plan a dinner party with surprise ingredients, and share tips on what to do with all of your extra celery. And this time on No, Thank You, Please, Rick and Carla explain why you should warm up to artichokes. This week's recipe book: Rick's Chocolate Birthday Cake Andy Baraghani's The Cook You Want To Be Carla's Celery Ceasar Salad Maggie Zhu's Tiger Salad Carla's Spaghetti with Braised Artichokes Rick's Grilled Baby Artichokes with Aleppo Pepper and Parmesan As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
On today's episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music respond to a rant about unsalted butter, discuss the basics of spice cabinet organization, and share tips for how to stretch a limited amount of basil. Plus, Stephen Satterfield from Netflix's High on the Hog joins us to share a kitchen nightmare story from his early days in fast-food service. Since we recorded this episode, High on the Hog won a Peabody Award. Congrats, Stephen! This week's recipe book: Carla's Sunday Ragu Rick's Double Dutch Chocolate Cookies Carla's Salted Rosemary Shortbread This week's Rad Fad/Bad Fad contender: An Italian Grinder Sandwich As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Check out Whetstone Magazine here and watch High on the Hog: How African American Cuisine Transformed America on Netflix Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music share how they stock their fridges to make the most out of leftovers, discuss baking with hot hands and at high altitudes, and give their rapid-fire advice for getting the crispiest potatoes in the oven. Also, they tackle a different kind of “oyster” the latest "No, Thank You, Please". This week's recipe book: In Charleston, SC? Check out Chubby Fish Carla's Big-Batch Vinaigrette in her book That Sounds So Good Rick's Salsa Blanca and Salsa de Papaya y Tomatillo Cruda As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music share how they keep their kitchens pristine, break down the variables to keep your cream sauces from splitting, and discuss what it takes to plan the perfect party menu. Also, the first live Rad Fad/Bad Fad tasting! Rick soldiers through a bite of the latest trend that is under review: fresh watermelon topped with mustard. This week's recipe book: In NYC? Check out Ernesto's Carla's Spiced and Grilled Pork Spareribs (feat. Cosmo!) Rick's Vegan Carnitas Tacos With Guajillo Jam Carla's Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
On this episode, hosts Rick Martinez and Carla Lalli Music give expert tips on making ganache, share their favorite ways to enjoy tinned sardines, and offer advice on navigating the culinary industry. Also, Carla shares her anti-ziti testimony in this week's No, Thank You, Please. This week's recipe book: Rick's Chocolate-Dipped Concha Ice Cream Sandwiches Carla on “beans, greens, and sardines” Carla's How-I-Like-It Tuna Salad from That Sounds So Good Rick's guide to never messing up blanching vegetables ever again As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
GUESTS: Marc Dym...Chef...Little River Inn about the First Ever Mendocino Sea Urchin Festival https://www.visitmendocino.com/event/mendocino-coast-purple-urchin-festival/ https://www.littleriverinn.com/ Rick Martinez...Cook/Author The Book "Mi Cocina: Recipes and Rapture from My Kitchen in Mexico" https://www.rick-martinez.com/about
On this episode, hosts Rick Martinez and Carla Lalli Music discuss deepening chocolatey flavor, finding balance with fish sauce, and handling wet burgers. Also, Chef Missy Robbins joins the show to discuss her Total Kitchen Nightmare involving a classic salt-sugar mix-up. This week's recipe book: Get your caffeine fix with Rick's Iced Café de Olla recipe Watch Carla make her Mocha Hazelnut Biscotti Chef Tu David Phu's Nước Chấm Chef Missy Robbins' cookbook Pasta: The Spirit and Craft of Italy's Greatest Food The latest Rad Fad/Bad Fad contender: ramen grilled cheese As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
On this episode of Borderline Salty, hosts Ricks Martinez and Carla Lalli Music marinate on marinades, share their tips for making whole fish less scary, and welcome a live caller. We'll also hear Carla and Rick's takes on blood sausage in the latest No, Thank You, Please. This week's recipe book: Check out PAI Northern Thai Kitchen in Toronto Rick's Mezcal Marinated Fajitas Find Carla's Not-Scary Grilled Whole Fish in her book That Sounds So Good Rick's Vegan Mushroom Bacon Bits As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
This bonus episode is a recording of our live r/food Reddit Talk from May 16, 2022, with special guest Rick Martinez! Rick Martínez is the host of the video series Mi Cocina and Sweet Heat on the Food52 YouTube channel. Rick also stars in Pruébalo on the Babish Culinary Universe, cohosts the Borderline Salty podcast with Carla Lalli Music, and is a regular contributor to The New York Times. Rick's new cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico is a New York Times bestseller. rick-martinez.com _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke
On this episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music discuss getting to a perfectly textured salsa verde, where to find their favorite peppers, and how to overcome the fear of frying. Also, the latest Rad Fad/Bad Fad contender: pasta chips. This week's recipe book: Check out Broadway Restaurant Rick's Salsa Verde o Roja Cruda Saltie Is Gone but Their Scuttlebutt Recipe Lives On Carla's Whipped Aioli Caroline Fidanza's Saltie: A Cookbook Pasta Chips with a Mac & Cheese Dip by myhealthydish As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
On today's episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music weigh in on shrimp heads, how to use up the veggies in your CSA box, and their tips for cooking steak. Plus, one of our favorite drag queens, Miz Cracker, joins us to share an egg-cellent kitchen nightmare story. This week's recipe book: Check out the sundae at Thai Diner Watch Carla make Butter-Basted Steak Rick's Anytime Minestrone Carla's Parsley-Filled Pasta NYT Cooking's Olive Oil Fried Egg Check out Miz Cracker's podcast (where Carla has been a guest!) here. As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
Subscribe Apple | Google | Spotify | Stitcher | iHeart Support The Daily Gardener Buy Me A Coffee Connect for FREE! The Friday Newsletter | Daily Gardener Community Historical Events 1725 Birth of John Hope, botanist, professor, and founder of the Royal Garden in Edinburgh. John produced considerable work on plant classification and physiology. He was appointed the King's botanist for Scotland and superintendent of the Royal Garden in Edinburgh. At the time, Edinburgh was the place to study medicine, and all medical students had to take botany courses. John created a school for botanists after spinning off the school's materia medica (pharmacy) department, which allowed him to specialize exclusively in botany. John was a captivating instructor. He was one of the first two people to teach the Linnean system. He also taught the natural system. John was one of the first professors to use big teaching diagrams or visual aids to teach his lectures. John led over 1,700 students during his tenure. His students traveled from all over Europe, America, and India. John Hope Alumni include the likes of James Edward Smith, founder and first President of the Linnaean Society, Charles Drayton, and Benjamin Rush. A field botanist, John encouraged his students to go out and investigate the Flora of Scotland. He awarded a medal every year to the student who collected the best herbarium. 1818 Birth of Arthur Cleveland Coxe, American theologian and composer. Arthur served as the second Episcopal bishop of Western New York. He once wrote, Flowers are words, which even a baby can understand. 1891 Death of Carl Wilhelm von Nägeli, Swiss botanist. Although he studied cell division and pollination, Carl's claim to fame is being the guy who discouraged Gregor Mendel from pursuing his work on genetics. Gregor regarded Carl as a botanical expert and his professional hero. When Gregor sent Carl an overview of his work with pea plants in a letter, Carl dismissed the results out of hand, labeling them "only empirical, and impossible to prove rationally." Carl poo-pooed natural selection. Instead, he believed in orthogenesis, a now-defunct theory that living organisms have an internal driving force - a desire to perfect themselves- and evolve toward this goal. Over a seven-year period in the mid-1800s, Gregor Mendel grew nearly 30,000 pea plants - taking note of their height and shape and color - in his garden at the Augustinian monastery he lived in at Brno (pronounced "burr-no") in the Czech Republic. His work resulted in what we now know as the Laws of Heredity. Gregor came up with the genetic terms and terminology that we still use today, like dominant and recessive genes. Carl Wilhelm von Nägeli's dismissal prompted Gregor to give up his work with genetics. After his promotion to the abbot of the monastery, Gregor focused on his general duties and teaching. In 1884, Gregor died without ever knowing the impact his work would have on modern science. Fifteen years later, in 1899, a friend sent the Dutch botanist Hugo de Vries a copy of Gregor's work - calling it a paper on hybridization - not heredity. At the same time, Gregor's paper was uncovered by a student of Carl Wilhelm von Nägeli's - a man named Carl E. F. J. Correns. Hugo de Vries rushed to publish his first paper on genetics without mentioning Gregor Mendel. But he did have the nerve to use some of Gregor's data and terminology in his paper. Carl Correns threatened to expose De Vries, who then quickly drafted a new version of his paper, which gave proper credit to Gregor Mendel. Through his work with the humble pea plant, Gregor came up with many of the genetic terms still used today, like dominant and recessive genes. 1907 It was on this day that Francis Younghusband, British Army officer, explorer, and spiritual writer, documented the progression of spring in the Residency Garden in Kashmir. Francis shared his observations in a book called Kashmir(1909). The Residency Garden was an English country house that was built specifically for guests by the Maharajah, and so naturally, Francis loved staying there. Here's what Francis wrote in May of 1907 about the Residency Garden, which was just coming into full flower. Francis observed, By May 1st ...The May trees were in full blossom. The bank on the south side of the garden was a mass of dark purple and white irises, and [the] evening [sun] caused each flower to [become] a blaze of glory. Stock was in full bloom. Pansies were out in masses. Both the English and Kashmir lilacs were in blossom, and the columbines were in perfection. The first horse chestnuts came into blossom on May 10th, and on that date, the single pink rose, sinica anemone, on the trellis at the end of the garden, was in full bloom and of wondrous beauty; a summer-house covered with Fortune's yellow was a dream of golden loveliness; I picked the first bloom of some English roses that a kind friend had sent out... and we had our first plateful of strawberries. A light mauve iris, a native of Kashmir, [is now in] bloom; ...and some lovely varieties of Shirley poppy... from Mr. Luther Burbank, the famous plant-breeder of California, began to blossom; and roses of every variety came [on] rapidly till the garden became a blaze of color. Grow That Garden Library™ Book Recommendation Lemon, Love & Olive Oil by Mina Stone This book came out in September of 2021. Now, if you're a cookbook lover, you know that Mina's debut cookbook called Cooking For Artists was a smash hit. It was also self-published. And in fact, right now, if you go on Amazon and you try to get a copy of that first cookbook, you'll pay somewhere in the neighborhood of $150. To me, Mina's story is fascinating. She actually went to school to be a designer, and then, on the side, she started cooking for families. And then she started cooking for special events. And then eventually, she started cooking for a gallery, and that's where she started cooking for artists. Thus, the name of her first book. The story behind the second book, Lemon Love and Olive Oil, stems from the fact that whenever people would ask MIna for ingredients to make something taste great, her answer was always lemon juice, olive oil, and a little bit of salt. So, those are her go-to ingredients. Mina contends that you can make anything taste good with a little bit of her favorite three ingredients: lemon juice, olive oil, and salt. So that became the name for the cookbook, except salt was replaced with love. When this cookbook was released, it met with rave reviews. In fact, the New York times rated it a best cookbook of the year, writing, Author of the cult-favorite Cooking for Artists, Mina Stone, returns with a collection of 80 new recipes inspired by her traditional Greek heritage and her years cooking for some of New York's most innovative artists. I've watched a couple of interviews with Mina, and one thing she says over and over again was that when she was creating this cookbook is, she was constantly thinking about the love aspect of these recipes. By that, Mina was focusing on the comfort level and the coziness factor of the food. So that's what she was trying to capture with these 80 recipes. I found that so poignant, especially in light of the fact that she was putting this together during the pandemic while she's in lockdown in 2020. Mina is not the kind of person that comes up with a cookbook and then has to go out and create a bunch of recipes. That's not how Mina works. Instead, Mina pays attention to the recipes that she starts making again and again. So these are recipes that have staying power. They are the recipes that pass the Mina Test, and they rise to the top of her favorites because they are just naturally so good. Also, if you are a lover of reading cookbooks, you are going to really enjoy Mina's book. Before each section, there are essays from Mina that share stories about her family - and her grandmother, who is kind of the original Greek cook in Mina's life. Mina has great insight, not only on these recipes and ingredients but also from her sheer personal experience. I couldn't help, but think as I was reading this cookbook that Mina could write a memoir because her stories are so intriguing. In addition to the essays for each section of the book, every recipe gets a little personal introduction as well. For an excerpt, I selected a few little snippets from a section that Mina calls My Kitchen. This is a chapter about the key ingredients that Mina uses on repeat. She writes, I've always found pantry lists in cookbooks to be intimidating. Asa self-trained home cook, I never sought out hard-to-find ingredients. It never crossed my mind as an option. The ingredients in my recipes and the food found in my pantry reflect my surroundings touched with a dose of Greekness. (It can't be helped.) Here are some thoughts on how I approach cooking in my kitchen, what I like to keep in my cupboards, what I run out to the store for, and some clarification on how I wrote the recipes. Salt Sea salt is more salty and kosher salt is less salty. Because kosher salt is less salty it gives you more control over the seasoning. For example, it is great for seasoning meat because you can use more and achieve a lovely salt crust as well as the right amount of seasoning without oversalting. It is the salt up using the most. Extra-Virgin Olive Oil I like to use olive oil sparingly during cooking (this makes thedish lighter) and add the bulk of it at the end, once cooking is completed. use much more olive oil in the recipes than people are accustomed to using. suggest adding more than you would think when you're cooking from this book. That's a great little tidbit, especially if you're using olive oil for cooking with your garden harvest. There is so much that comes out of our garden that goes into the pan with a ton of olive oil. But now, maybe you can dial that back a little bit with this tip from Mina. Lemons They add floral buoyancy but, above all, a fresh form of acid that I usually prefer to vinegar. When using lemons for zest, try to always use organic ones. I've never thought about lemons that way, but I love how she describes that floral buoyancy. And, you know, she's exactly right. Personally, I also think that there's something just a little less harsh about lemon juice as compared to vinegar. So if you have a sensitive tummy, consider incorporating lemon juice instead of vinegar. Green Herbs: Parsley, Mint, Cilantro, and Basil I like fresh herbs in abundance and can often find a place to incorporate them with relative ease. In the recipes, herbs are usually measured by the handful: 1 handful equals about 1/4 cup. It doesn't need to be exact, but that is a good place to start if you need it. This advice is helpful as well because if you're planning your kitchen garden, you need to think about how many plants you need to plant so that you can have an abundant harvest. Just to give you an idea of how much Basil I use in the summertime, I usually end up buying about four to five flats of Basil. Dried Oregano Oregano is my number one dried herb. Greek oregano has a pronounced savory and earthy flavor to it, and it is my preference to use in more traditional Greek dishes. Better-quality dried oregano, which is milder in flavor, is great to use as a general seasoning for salad, fish, and meats. This book is 272 pages of more than eighty Mediterranean-style dishes and the stories that inspired them. These recipes are uncomplicated, and they're Mina's go-to recipes. And, of course, they can always be enhanced with lemon, olive oil, and salt. You can get a copy of Lemon, Love & Olive Oil by Mina Stone and support the show using the Amazon link in today's show notes for around $15. Botanic Spark 2017 Death of Polly Park, American-Australian amateur gardener, speaker, and writer. Remembered as the designer of Boxford, a Canberra garden, Polly and her husband Peter created classic garden styles using their own creativity and gumption. On their half-acre suburban property, Boxford attracted visitors from across the world and featured six unique gardens: a modern garden inspired by Roberto Burle Marx, an English knot garden, a parterre garden with an Italien statue from Florence, a Chinese garden inspired by the Suzhou ("sue-joe") garden, an Indian garden, and a Japanese garden. Polly and Peter made a great garden team. Polly came up with the design ideas, and Peter was the muscle. Polly created the stone courtyard for the Indian garden and a mosaic inspired by the great 20th-century Brazilian architect Oscar Niemeyer ("Nee-myer") for the modern garden. Peter built the pond and meditation house for the Japanese garden. In 1988, Polly wrote a biography of their gardens in the book The World in My Garden. Although Boxford was identified as a National heritage site - after Peter and Polly sold the property in 2006 - the garden was destroyed. In 2011, Peter died. Polly followed him home six years later on this day at the age of 96. You can get a used copy of The World in My Garden by Polly Park and support the show for around $17. Thanks for listening to The Daily Gardener And remember: For a happy, healthy life, garden every day. John Hope, Arthur Cleveland Coxe, Carl Wilhelm von Nägeli, Francis Younghusband, Lemon, Love & Olive Oil by Mina Stone, Polly Park
On today's episode of Borderline Salty, our hosts Carla Lalli Music and Rick Martinez are together in NYC! They catch up IRL about their latest dining experiences and give their very strong opinions about beans. They also weigh in on how much salt is too much salt (spoiler: the limit does not exist!). Want to check out the restaurants we mentioned this week? Shout out to Bonnie's! This week's recipe book: Carla's Pasta e Fagioli Rick's Frijoles de la Olla Check out Carla making some of her favorite beans (via Patch Troffer's recipe) here Want to know how much salt is in your personal pinch? You need a digital scale! Carla loves to finish off her salads and roasted meats with a pinch of sel gris This week's Rad Fad/Bad Fad contender: the grated egg As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
For the last few years, Rick Martinez, food writer and host of multiple food shows on YouTube, lived in Mexico, travelling around the country trying different dishes and experimenting with Mexican ingredients in his home kitchen. Now, his new cookbook, called Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook, summarizes his favorite dishes from his adventures, from Oaxaca, to Sinaloa, to Mexico City. Martinez joins us to discuss Mexican cooking. Cemita Poblana Fried pork cutlet sandwich topped with strands of queso Oaxaca MAKES 4 CEMITAS I had walked to the Mercado Municipal La Acocota in Puebla and was looking at ceramics when a crazy thunderstorm started. It shook the building and wouldn't let up. I had not intended to eat there, but I was trapped. I didn't want to walk in the rain and there were no taxis nor Ubers nearby. I saw a woman at a cemita puesto (sandwich food stall) take balls of queso Oaxaca and pull them apart into long, thin threads of cheese—it was like watching someone pull apart a sweater into strands of fiber. Queso Oaxaca is similar in flavor to Monterey Jack with the string-like texture of fresh mozzarella—it is made by pulling the cheese into strands and rolling it up like a ball of yarn. After unraveling it, the vendor took a handful of the cheese strands and used them to top the cemitas before smashing the avocado into the bread and closing the cemita. I was in complete awe. I ordered a sandwich, of course. This was also my first time tasting pápalo, an herb that has a flavor similar to the combination of cilantro, mint, and basil. It is pretty difficult to find, even in parts of México. So, if you can't find it, and you probably won't, just use a combination of herbs to mimic the flavor. But if you do see it, buy it and try it! 4 boneless center-cut pork chops (6 oz/170 g each), excess fat trimmed Morton kosher salt and freshly ground black pepper 1 cup all-purpose flour 3 large eggs, at room temperature 3 cups panko Japanese-style bread crumbs or unseasoned bread crumbs ½ cup vegetable oil 2 large avocados, peeled, seeded, and halved 4 cemitas poblanas, teleras, bolillos, or brioche rolls, halved and toasted Chiles Chipotles en Escabeche,or sliced Chiles Jalapeños en Escabeche, plus brine from the jar ½ medium white onion (5.6 oz/160 g), thinly sliced 1 cup (packed) pápalo (1 oz/30 g) or a combination of cilantro, basil, and mint 8 ounces queso Oaxaca or fresh mozzarella (226 g), pulled into thin strands or shredded 8 ounces thinly sliced smoked or cooked ham (226 g) Place a pork chops between two sheets of plastic wrap and pound to a ¼-inch thickness. Unwrap and set aside on a plate. Repeat with the remaining chops, then season both sides with salt and pepper. Add the flour to a shallow bowl (a pie plate works best). Place the eggs in another shallow bowl and beat to combine. Place the panko in a third shallow bowl. Season the flour, eggs, and panko with salt and pepper. Working with one at a time, dredge a chop through the flour, shaking off any excess and making sure both sides are well coated. Transfer to the bowl with the eggs and turn to coat. Lift from the bowl, letting any excess drip off. Add the pork to the panko, pressing it into the crumbs on both sides to adhere, then transfer the pork to a sheet pan. Repeat with the remaining chops. In a large skillet over medium-high, heat ¼ cup oil. Cook 2 cutlets at a time until the coating is deep golden brown and the pork is just cooked through, for about 3 minutes per side. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining ¼ cup oil and 2 cutlets. Smash half of an avocado onto the top half of each toasted cemita so that it sticks to the bread. Set a pork cutlet on each bottom half. Top the pork with the chipotle, onion, pápalo, queso, ham, and a generous drizzle of chipotle brine. Top the cemita, cut in half, and serve.
On today's episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music weigh in on the best ways to use MSG, growing to love nopales, and how to take care of your cast iron skillet, whether it's been in your family for generations or brand new out of the box! Also, Carla shares a kitchen nightmare story from her days as a personal chef. This week's recipe book: Rick's nopales recipe can be found in his cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” which is out now! Snag a copy here. Carla's Spiced Roasted Chicken with Garlic Crunch-Crumbs (ft. MSG) Omsom's “The Roots of Anti-MSG Xenophobia” Helen Rosner's "An MSG Convert Visits the High Church of Umami" Check out Chef Jenny Dorsey's work here As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can pre-order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
Helen Melser's The Olive Tree in My Kitchen explores the versatility of the fruit and is a homage to the olive tree. Over the years she's produced many olive products from her grove in the Wairarapa, and swears by the health benefits of olives. She talks to Kathryn about a selection of recipes using olives and their leaves.
Helen Melser's The Olive Tree in My Kitchen explores the versatility of the fruit and is a homage to the olive tree. Over the years she's produced many olive products from her grove in the Wairarapa, and swears by the health benefits of olives. She talks to Kathryn about a selection of recipes using olives and their leaves.
With us entering into the holiday season (are you ready for delicious turkey and sweet pumpkin pie??), I decided that from now until the end of the year we will focus on fun, less serious topics. After all, the end of the year is upon us. Let's have a little fun! :) In today's episode, we'll explore the Spanish-speaking world through 12 fun sayings!Remember, learning a language is a lifelong journey.¡Aprovéchalo, Disfrútalo y Compártelo!SHOW NOTES© 2021 by Language Answers, LLCBlog for Episode 62Intro and Closing Music by Master_Service from FiverrCultural Tip Transition Music edited from song by JuliusH from PixabayResource LinksEpisode Content "Popular Spanish Sayings" from DonQuijote.org "30 Funny Spanish Phrases That Will Make Your Day!" from Paulina On the Road, published November 25, 2020, last updated June 9, 2021 Recipes from Spanish Sabores: "Easy Homemade Churros: Authentic Spanish Churros Recipe" by Lauren Aloise on September 7, 2012 by Lauren Aloise "Authentic Spanish Hot Chocolate Recipe" by David Pope on September 23, 2020 "11 phrases only Venezuelans understand" by Karen Moreno for Matador Network, January 21, 2015 "95 Refranes y Dichos Venezolanos y su Significado" by Milena Wetto for Lifeder.com "Significado de la expresión ¿Vas a seguir Abigaíl?" from Diccionario Venezolano "20 Peruvian Slang Words That'll Have You Living the Good Life in Lima" by Mose Hayward for FluentU "Las 50 Frases y Palabras Peruanas Más Conocidas" by Alberto Cajal for Lifeder.com "Top 10 Spanish Slang Phrases to Speak Like a True Argentine" by Rosie Hilder for FluentU "Argentine Slang: 28 Spanish Words You'll Hear From A Local" by Niall Quinn for BaseLang.com "The Best Dulce de Leche in Argentina" by Rosemary for Authentic Food Quest.com, June 20, 2021 "Cómo hacer dulce de leche" by Alfonso López for RecetasDeRepuchete.com "Dulce de Leche" by Jualonso on AllRecipes.com "Colombia's Favorite Sayings" by Colombia.co "15 dichos colombianos que debes conocer" by Colombia.co "15 dichos que siguen retumbando en los hogares de las familias colombianas" by Pulzo.com on January 17, 2018 "Popular Mexican Spanish Expressions" by Na'atik Mexico on August 13, 2021 "14 Meaningful Mexican Proverbs for Life and Language Learning" by Anna Maria for FluentU "Mole de Olla" by Mely Martínez for Mexico in My Kitchen, published January 25, 2016 and last updated August 22, 2019 Cultural TipNone
#223-221Intro/Outro: Do You Realize?? by The Flaming Lips223. King of the Delta Blues Singers, Vol. 1 by Robert Johnson (Come On in My Kitchen & Cross Road Blues & Travelin' Riverside Blues & Walkin' Blues & Hellhound on My Trail)222. Desperado by The Eagles (Desperado & Twenty-One & Bitter Creek & Tequila Sunrise)221. Raising Sand by Robert Plant & Alison Krauss (Killing the Blues & Gone Gone Gone (Done Moved On) & Please Read the Letter)Decade update:00's - 1210's - 690's - 560's - 270's - 280's - 130's - 140's - 1Top years:2007 - 51991, 2008, 2009, 2010, 2012 - 2King of the Delta Blues Singers, Vol. 1 album artDesperado album artRaising Sand album artVote on Today's Album ArtHave you voted on Week 1 Round 1 winners yet? If so, no further action needed. If not:Week 1 Round 1 Winners (episodes 301-305)Vote on Week 1 Round 2 Album Art
Marta is an adventurer - driven by curiosity and trust. She explored New Zealand in a camper van with her 2-year old daughter and even when the van broke in the middle of nowhere she felt they were safe. She travelled around South America on her own, taking precautions and cutting her hair short as matches and adorning her face with not the cutest glasses to cause anything but attraction. Marta avoids risks but she doesn't miss a chance when she sees it. Australia, South East Asia, Europe, there isn't really a dirt road she hasn't been on yet. When it comes to very spontaneous, very intuitive decisions that always lead to a good ending, no one beats the Grebers: be it on her own or together with her husband, Tomasz, and their daughter, Mia, living in their camper van called Thelma - Marta says she's Louise but hopes for a better ending than in the movie; be it backpacking, or moving to a new country for good. I first heard of Marta when I started my own blog and found endless inspiration in hers, on What Should I Eat for Breakfast Today?. Her photography drew me into her digital wonderland of breakfasts and traveling. Her pictures are full of joy, depth, and color. Marta has a great talent, she can tell a story in a single picture. Once, many years ago, she shared a picture of a dish that was shoot on an old Yves Klein-blue door. The contrast of the blue surface and the spring green food made the dish almost pop out of the screen. Marta is the reason why both of my books have blue covers. Always drawn to breakfasts - years ago she told me it's the only time of the day that you can really plan - it was in Australia when she felt overwhelmed by the variety and excitement that this meal of the day can bring to your life and table. Banana bread and pancakes, Dutch baby and chunky cookies, Finish pannukakku, shakshuka, Portuguese pastel de nata - her insatiable Wanderlust and appetite became the endless source of inspiration for her food blog, one of the most popular blogs in the last 10 years. Her life wasn't meant to be so adventures from the beginning. Marta grew up in Poland, still experiencing the communist system in her childhood years. She studied law, married early, and for a long time she didn't even question that she would live a settled life in Poland. However, her first long trips to the US, living in Australia together with her husband followed by various adventures in South East Asia, they all changed her. So as she went back to Poland, reflecting about where she sees herself at that point in her life, she decided to take the time to figure exactly that out. She didn't want to be a lawyer but she had no idea what the next steps should be, she couldn't see her future yet as a successful blogger, photographer, and journalist but she grabbed the chance to find that out. For this podcast episode, Marta shared her recipe for flourless Chocolate Peanut Butter Chickpea Cookies with me. You can find all the blog posts about the Meet in My Kitchen podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GUEST: https://www.instagram.com/whatforbreakfast/ RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-marta-grebers-chocolate-chickpea-cookies-for-breakfast MUSIC: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com/ MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ and https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Cookbooks: https://www.meikepeters.com/cookbooks/
What happens when you grow up in Germany, move to LA to a Mexican neighborhood at the age of six together with your Korean parents then replace California with NYC and finally end up in Berlin with a Dutch husband? You love schnitzel, traditional German food and traditions like Sunday afternoon Kaffee und Kuchen (coffee and cake); your mother's Korean cooking becomes a safe home inside yourself, a culinary bond to your roots; you develop a weak spot for Mexican ice cream, and adapt to the culinary playfulness that Americans master to perfection so easily. This is the culinary map of Susan Choi, the owner of Berlin's acclaimed Mr. Susan bar. Susan embraces, no she celebrates all the colors and shapes, the flavors and textures, the stories and people that this map keeps bringing into her life. She dove deep into each of these cultures, they became a part of who she is today. She welcomes them with respect, curiosity, and infinite excitement and she finds in them endless inspiration to feed her mantra: Life's a feast! Susan is one of the most positive and energetic people I know. The obstacles in her life were tough, from brutal racism to having to learn to assimilate to a new culture over and over again yet she never let go of staying true to herself. She always knew, even at a very young age, that she either learns to stand her ground or lose the battle and drown. The headwind made her stronger, she's a tough woman but she managed to keep her soft side. And this combination makes her so lovable, so irresistible, and charming. Her New York life was quite glamorous. Working as a consultant, being a regular in the city's spectacular restaurants, she developed an even deeper fascination for food in general but also for the people who create it. She learned about the magic of a place, thriving from the dishes, the guests, the location, the interior, and first and foremost, she learned that you lose everything without keeping quality on a constant high level. When you visit Mr. Susan bar today, you can see that she soaked up every detail during her journey. Susan truly understands what makes or breaks a bar, or a restaurant. Be it her food or her drinks, there's always something unique and thrilling in Susan's compositions. Visually and in taste. Germany's culinary traditions left a deep mark in her memory. The food, the rituals, the smells, and taste, she finds home in them and they paved her move to Berlin. During one of her first nights in the city, she sat on a swing over the Spree river sipping an Aperol Spritz on a warm summer's eve and she knew, this is my home. Catering pop-ups and events quickly opened the door to another new city. Berlin welcomed this vivid woman with open arms, thankful for the excitement she brought to the Berliners' palates. The recipe Susan shared with me is her playful version of a Korean inspired Mexican drink: Kimchi Michelada! You can find all the blog posts about the Meet in My Kitchen podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GUEST: https://www.mrsusan.com/ RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-mr-susans-kimchi-michelada MUSIC: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com/ MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ and https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Cookbooks: https://www.meikepeters.com/cookbooks/
The first time I met Maria Gerace she came to a Saturday lunch at my apartment, we started at noon and parted at 4 in the morning. Mussels, crêpes, late night pasta, and many bottles of vino – that was the perfect start of a friendship that would always circle around food, wine, and long conversations. When I go to Maria's kitchen she makes cannelloni for me – not a couple but 20 (you can find the recipe on meikepeters.com). In her kitchen, she's my Italian mamma who always takes care that my plate (and glass) is never empty! Maria grew up in a small town in Calabria, close to the sea, right at the tip of Italy's boot and far away from the life she was longing for. She was raised by her grandmother who planted the seed in the young girl's soul that a good life is always connected to good food and to people to share it with. At a young age Maria was already used to patiently peeling pounds of fava beans in the evening in front of the TV; to making passata in the garage once a year with the entire family, each member having at strict role in the procedure – a hierarchy that only slowly alters with age. Food was never just prepared for oneself, but always shared with the whole family. The famous Sunday tomato sauce enriched with polpettine, a weekly ritual, which smell and taste is so deeply woven into her memory, was a frugal feast in her granny's kitchen that no family member dared to miss. The young ones brought their boyfriends and girlfriends, the aunts and uncles sharing laughs and stories, a constant flow of people pulled to the kitchen of a woman who held everything and everybody together like a magnet. Once a year the family would gather and go on a ‘pilgrimage' to slaughter a pig at a small village close by. The blood would be collected immediately to make sanguinaccio, cooked with cocoa, sugar, and spices it was turned into a rich chocolate sauce that the kids loved. Even for the young ones it was normal that every part of an animal was used, that the whole family would always be involved in every food endeavor, and that there were recurring culinary rituals that marked the flow of the year and made it special. Traditions that everyone was longing for. Although her curiosity and hunger for life made her leave the south of Italy to study industrial design in Milan, to travel and experience the world and widen her view, to then settle in Berlin with her husband Jan and work as an eyewear designer, Maria's voice always mellows when she talks about her granny, about Italian food, and the sea. You can find all the blog posts about the Meet in My Kitchen podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GUEST: https://www.instagram.com/maruzzella_bln/ RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-marias-cannelloni-al-ragu MUSIC: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com/ MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ and https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Cookbooks: https://www.meikepeters.com/cookbooks/
Many years ago, I discovered a small book shop in my Berlin neighborhood, specializing in English literature. It was a quiet, dark space with wooden floors and vintage furniture, and a little counter filled with the loveliest loaf cakes. I came back almost every week, mainly for the sweets, and soon found out that the shop was run by an American/ Czech couple: Laurel from Boston, responsible for baking, and her husband Roman Kratochvila from Prague, taking care of the books. They left my neighborhood too soon, creating a void that could never be filled, but they re-opened a much brighter and bigger spot just as charming. This became the famous Shakespeare and Sons / Fine Bagels on Berlin's lively Warschauer Strasse, praised and loved for Jewish baking classics - and good books. Laurel's bagels, babka/ challah knots, and rugelach are known across town and get me to hop on my bicycle regularly to enjoy her sweet and savory treasures. I'm intrigued by Laurel's passion and dedication, and her irresistible smile that wipes away all sorrows. She started as a home baker and then deepened her knowledge and education in French bakeries, but she still has this relaxed aura of 'a friend who's just baking in her kitchen.' Laurel treats her dough like a baby, she knows it well, watches and works it precisely, until it unfolds its true beauty. For this podcast episode, Laurel shared her recipe for Brick Lane bagels with me (named after London's famous Brick Lane Beigel bakery). She calls it a mix of a New York and a Montreal bagel. Quick to prepare, a little chewy, and perfect for a luscious sandwich filled with salt beef, mustard, and gherkins, you can now satisfy your bagel cravings in your own kitchen any time. You can find all the blog posts about the Meet in My Kitchen podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GUEST: https://www.instagram.com/finebagels/ http://www.finebagels.com/ RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-berlins-best-bagel-baker MUSIC: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com/ MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ and https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Cookbooks: https://www.meikepeters.com/cookbooks/
Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the pandería: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. For this special episode, we bring on two experts: Mely Martinez of the blog Mexico in My Kitchen and Kimberlee Ho of Kickass Baker. Mely, who splits her time between a home in Mexico and a home in Texas, offers insight into the history of this delicious baked good. Then Kimberlee talks about the delicious strawberry twist she created for our base concha recipe! Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Conchas recipePurchase Bob’s Red Mill Organic All-Purpose FlourKimberlee’s Recipe for Strawberry ConchasMely’s recipe for Conchas Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Kimberlee on Instagram: @kickassbakerFollow Mely on Instagram: @mexicoinmykitchenFollow Bob’s Red Mill on Instagram: @bobsredmill
As a longtime news anchor, former host of “Access Hollywood” and co-host of “Access Hollywood Live,” current West Coast Anchor of the TODAY Show and correspondent of Dateline NBC and NBC Nightly News, Natalie Morales is a beloved household name. So it's only natural that she released a bestselling cookbook called At Home With Natalie: Simple Recipes for Healthy Living from My Kitchen to Yours. Natalie was born in Taiwan, to a Brazilian mother, Penelope, and a Puerto Rican father, Lieutenant Colonel Mario Morales, Jr. She speaks Spanish and Portuguese and spent the first eighteen years of her life living in America and overseas in Panama, Brazil, and Spain as a "U.S. Air Force brat." Her multicultural experience led her to pursuing a career in broadcast journalism where she and the TODAY Show team won three Daytime Emmy Awards as best morning news program. Natalie has contributed to major breaking news stories including coverage of the royal wedding in 2011, presidential inaugurations, Hurricane Katrina, the death of Pope John Paul II, and the network’s coverage of the Winter and Summer Olympics since 2004. She landed many exclusive celebrity interviews including Angelina Jolie, Caitlyn Jenner on her life after transition, and Jennifer Lopez on her career and family. Hispanic Magazine named her one of the “Top Hispanics to Watch” in 2005 and one of the “Top Trendsetters” of 2003. Her childhood as a global citizen and traveling the world with her work fed her appreciation for good food, but it's her experience as a working mom that taught her how to cook on the run and keep her recipes nutritious too. Her book features 125 recipes Natalie makes at home for her family including chicken croquettes, pesto shrimp with lemon-pepper fettuccine, and a 3-minute peanut butter and banana protein shake. Natalie lives in Los Angeles, California with her husband Joe Rhodes and their two sons, Luke Hudson and Josh. Meet My Guest: INSTAGRAM: @nmoralesnbc TWITTER: @nmoralesnbc FACEBOOK: /nataliemorales919 LINKEDIN: Natalie Morales
Before we close the swing doors of the Cartoon Salooniverse, Michael, Jake and Steph cast the new wide to discuss everything the studio does that isn't feature length, from the Oscar-nominated short film Late Afternoon, to the delightful children's series Puffin Rock, and everything in between, including a conversation about Cartoon Saloon's pitch for a Winnie the Pooh series, and a tantalising look at what's next for the studio. And, of course, we must rank the Cartoon Saloon films - with a little help from our listeners.Watch the short film Late Afternoon here: https://www.youtube.com/watch?v=CvHj_AwFg_gWatch There's a Monster in My Kitchen here: https://www.youtube.com/watch?v=8rIjVDo_u8cWatch other Cartoon Saloon shorts, trailers, teasers and clips on their YouTube channel: https://www.youtube.com/user/CartoonSaloonVisit Monica Armiño's portfolio site for a look at Cartoon Saloon's concept art for Winnie the Pooh: https://monicaarmino.com/winnie-the-pooh/Listen to the Best Bits podcast, co-hosted by Will Collins: https://podcasts.apple.com/gb/podcast/the-best-bits/id1555161900?uo=4&itscg=30200&itsct=podcast_boxListen to The Screenwriting Life podcast, co-hosted by Meg Lefauve: https://podcasts.apple.com/gb/podcast/the-screenwriting-life-with-meg-lefauve-and-lorien-mckenna/id1501641442Get in touch with Ghibliotheque at ghibli@littledotstudios.com or follow us on Twitter:@ghibliotheque@MichaelJLeader - Michael@jakehcunningham - Jake@_stephwatts - StephProduced by Michael Leader, Jake Cunningham, Harold McShiel and Steph Watts. See acast.com/privacy for privacy and opt-out information.
In this episode, we’re celebrating the deep flavors of traditional Mexican cuisine. Today’s guest is Mely Martinez, blogger and author of the well-known Mexico in My Kitchen website and cookbook. Inspired by her desire to leave a legacy of traditional flavors for her son to easily access wherever he was in the world, she started a collection of recipes online. The site quickly gained a global audience of cooks who wanted to hold onto the flavors of home, and those who wanted to discover the authentic flavors of Mexico for the first time. She’s masterfully brought together a collection of traditional recipes from across the country, and in doing so, has inspired new generations of professional chefs and home cooks to discover the rich variety within Mexican gastronomy. What we covered in this episode Mely Martinez talks about the inspiration behind the recipes (9:48) The cultural shift driving the resurgence of traditional Mexican food (15:58) Why you won’t see a Mely Martinez restaurant (18:42) Regional differences in Mexican cuisine (22:25) Mely Martinez shares her life lessons from traditional cooking (28:16) A recipe you can make at home that you won’t find the book (35:15) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Dallas Conversation with Chef Misti Norris from Petra & The Beast #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Mely Martinez – Pork in Chile Morita with Rice Entomatadas, corn tortillas covered with tomato and cheese @ Mexico in My Kitchen Mely Martinez – Mole Poblano Tamales de pollo en salsa verde @ Mexico in My Kitchen Recipe: Tamales de Puerco – Pork Tamales from Mely Martinez Ingredients: For the meat: 1 pound of pork shoulder, cut into cubes 2 garlic cloves ¼ of a white onion 1 bay leaf 4 cups of water 1 teaspoon of salt For the sauce: 2 Ancho peppers, cleaned, deveined, and seeded 3 Guajillo peppers, cleaned, deveined, and seeded 2 small garlic cloves 1/3 teaspoon of ground cumin 1 tablespoon of vegetable oil Salt and black pepper to season For the dough: 3 cups of cornflour (masa harina) 1-1/3 cup of lard 2½ cups of the broth where you cooked the meat in. 1 teaspoon of baking powder Salt, if needed (the broth already has salt added) 16 large corn husks, plus more for adding to the steaming pot Instructions: 1. In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. Cover with the water. Bring to a boil, then reduce the heat. Simmer partially covered, occasionally skimming off and discarding the fat from the surface. Cook for about 1 hour, or until meat is tender enough to shred. Remove the onion, garlic, and bay leaf from the pot and discard. When the meat is cool enough to handle, shred it into bite-size pieces and set aside. 2. While the meat is cooking, soak the dry peppers in a medium-size pot with warm water for about 20 minutes. Drain the peppers and place them in your blender along with the garlic cloves, cumin, and 1/3 cup of water (some people use the soaking water). Process until you have a smooth sauce. 3. Heat the vegetable oil in a medium-size skillet over medium heat, then add the pepper sauce with 1 cup of the meat broth and cook for 8 minutes. 4. Add the shredded pork to the sauce and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes. 5. Place the corn husks into a large bowl with warm water to soak for about 30 minutes. After this time, remove the husks, drain any excess water, and set aside. 6. To prepare the dough,
"The Prophets" follows the love story of two enslaved men in Antebellum Mississippi. Author Robert Jones, Jr. joins Lois to talk about the novel.Plus, Atlanta chef Asha Gomez talks about her book "I Cook in Color: Bright Flavors from My Kitchen and Around the World."
Hey plant friends, Welcome to Plant Positive where my intention is to share with you how simple, sustainable and of course DELICIOUS a #plantstrong lifestyle can be. In todays show we'll touch on good news stories plus abundant plant based eating inspiration / motivation however I want to start with a skill that most of us (putting my hand up here) could get even ... READ MORE The post 010: 6 Healthy Vegan Staples That Live in My Kitchen. appeared first on Healthification.
Lois Reitzes interviews 12 year-old chef D'Von Mills and his mother, Sarah Sorhaindo, about the competing in the Food Network's "Kid's Baking Championship"; author and chef Asha Gomez about her book "I Cook in Color: Bright Flavors from My Kitchen and Around the World"; and former Massachusetts Governor Deval Patrick about his podcast "Being American."
Presented by: Rocio Carvajal, gastronomy educator, cook and author Episode 65 Mely Martinez is a household name in the food blogging world, she is the founder of “Mexico in My Kitchen” one of the most loved and trusted references of traditional Mexican food on the internet. Mely returns to the show after three years to celebrate the publication of her debut cookbook: “The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavours and Memories of Mexico”. This conversation frames the depth of Mely's work and the cultural significance of helping continuing the food traditions of Mexico. We talk about the cultural roots of our cuisine, why she chose to focus on home-cooking and how she aims to enrich the lives of her readers with her book. Find all the links we mention in the episode's note in your podcast app. Links mentioned on this episode: Contact Mely Web: https://www.mexicoinmykitchen.com/ Instagram: https://www.instagram.com/mexicoinmykitchen/ Twitter: https://twitter.com/mexicokitchen?lang=en Youtube: https://www.youtube.com/Mexicoinmykitchen Facebook: https://www.facebook.com/Mexicoinmykitchen/ Pinterest: https://co.pinterest.com/mexicoinmykitchen/ Get Mely's book! The Mexican Home Kitchen: https://amzn.to/2Ko47GT Download you free copy of my Ultimate Mexican Inspired Christmas wish list: https://bit.ly/35H6AES —————————————– Newsletter: eepurl.com/cV5AsH Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc Instagram: https://www.instagram.com/rocio.carvajalc/ email: hello@passthechipotle.com web: http//www.passthechipotle.com Youtube: https://tinyurl.com/y9ot9a57 Donate to the show: https://www.buymeacoffee.com/rfxWGIy
Chef Ariane Daguin chats Thanksgiving Cuisine! Chef Daguin shares a recipe that people can make if they are having smaller gatherings, shares trending leftover turkey recipes, and discusses the popularity of “vegetarian” fed turkeys! Visit Chef Ariane's website at: www. https://www.dartagnan.com/ The acclaimed chef has been a guest on several TV shows, including two appearances on Martha Stewart's show, and No Reservations with Anthony Bourdain. Ariane hosted an episode of the Food Network's My Country, My Kitchen, in which she traveled to her native Gascony to examine the food culture there. Her father was a famous French Chef- André Daguin who owned, cooked, and ran the kitchen at Hôtel de France in Auch, was known as a master of foie gras and was the first to sear duck breast like steak.
it's our Thanksgiving 2020 Show! And both of our guests offer tips on food and wine to help us all get ready for the BIG DAY! Chef Ariane Daguin discusses the trends for people buying turkeys sooner. She shares a recipe that people can make if they are having smaller gatherings, shares trending leftover turkey recipes and discuss the popularity of “vegetarian” fed turkeys! The acclaimed chef has been a guest on several TV shows, including two appearances on Martha Stewart's show, and No Reservations with Anthony Bourdain. Ariane hosted an episode of the Food Network's My Country, My Kitchen, in which she traveled to her native Gascony to examine the food culture there. Her father was a famous French Chef- André Daguin who owned, cooked, and ran the kitchen at Hôtel de France in Auch. Chef Andre Daguin was known as a master of foie gras and was the first to sear duck breast like steak. Visit Chef Ariane's website at: www. https://www.dartagnan.com/ Guest #2--Acclaimed sommelier Jamie Richie is on board to share his expertise about wines and wine selections and food pairings for the holidays. Jamie is also the spokesperson for the book 'The New Sotheby’s Wine Encyclopedia' - the world's most comprehensive wine guide.
Lois Reitzes interviews author and chef Asha Gomez about her book "I Cook in Color: Bright Flavors from My Kitchen and Around the World"; journalist and author Joel Stein about his new book “In Defense of Elitism, Why I’m Better than You and You Are Better Than Someone Who Didn’t Buy This Book”; and curator and Welch School gallery director Cynthia Farnell and artist MaDora Frey about two exhibitions at Georgia State University's Welch Gallery, "MaDora Frey: Stargaze" and "A Facsimile of Events."
Everyday Rockstar (0:00:00) Lisa and Richie talk to this week's featured Everyday Rockstar. You can nominate yourself or someone you know by sending us an email to thelisashow@byu.edu. Why You Should Adopt a Dog (0:06:24) Did you know it's national adopt a shelter dog month? Who knew! Well if you were looking for a good excuse to get a new puppy, this is it! While there are many great places to adopt a dog from, a shelter is a great option to help give a good home to dogs who really need it. Today we welcome Claudia Roll, the Vice President of Operations at Humane Rescue Alliance, on the show today to tell us more about the importance of adopting shelter dogs and what else we can do to help. Skincare During Winter (0:22:45) Winters are rough for so many reasons. It's harder to get out of your warm bed, days are short, and your skin dries up—or at least mine always seems to! Winter can be tough on our skin—especially the most sensitive parts like our hands and lips. When we're feeling dry, we just aren't feeling our best. So how can we prep for these cold days—other than buying lotion and Vaseline in bulk? Here to share her advice with us is dermatologist Debra Jaliman. How to Discipline Your Kids (0:35:21) Disciplining our kids is hard to do—we love them and so we don't want to hurt their feelings. On the other hand, it's because we love them that we have to discipline them when they've done wrong. However, it can be hard to know when you've crossed the line from merely steering them back onto the right path and hurting their self-esteem. It's a difficult balance as a parent but it's a crucial one to maintain. Here to talk to us about maintain this balance and how to practice “soft criticism”, is an author, clinical psychologist, and mom of four, Dr. Eileen Kennedy-Moore. Virtual Reality (1:15:11) Virtual reality games have become more and more popular with kids and adults over the last few years. They've also been the subject of many sci-fi novels and movies like Ready Player One or even Jumanji. While many praise the Virtual Reality experience, others fear the idea of it replacing the real world. So, we wanted to get down to the bottom of Virtual reality and find out what's good about it and what might be dangerous. Here with us today is Robert Scoble, tech evangelist, to help us better understand what virtual reality is and its future. Day of the Dead Recipes (1:29:04) You know the Disney Pixar movie Coco? It's a film about a young boy's dream to become a musician despite his family's generations-old ban on music. His journey to live his dream takes him to the land of the dead where he uncovers his family history. For some people, this movie is the full extent of their exposure to the beautiful Mexican holiday, Day of the Dead, in which families honor their ancestors. They honor their memories and their lives, and they do it in various ways, including by cooking traditional food. Well today, we wanted to learn more about the holiday and how we can also celebrate it by making traditional Day of the Dead recipes. To help us do that is highly-acclaimed food blogger and founder of Mexico in My Kitchen, Mely Martínez.
Making a Scene Presents the PODCAST of LIVE from the Midnight Circus Featuring Zakiya HookerThis is the Voice of Indie Blues, the future of the blues. Artists who embrace the diversity of the blues that always has and still is being created from it's roots. These artists understand the blues is a living art form that is driven by innovation and creativity. These are the Indie Blues Artists!Kenny Blues Boss Wayne,Don't Want To Be The President,"Go, Just Do It!"Kenny Blues Boss Wayne,They Call Me The Breeze,"Go, Just Do It!"Jan James,A Different Life,JustifyJan James,Good Man Down,JustifyToo Slim & the Taildraggers,Snake Eyes,The RemedyToo Slim & the Taildraggers,Devil's Hostage,The RemedyNorman Beaker,She Heals My Soul,Running Down The ClockNorman Beaker,Take Me To Your Pleasure Dome,Running Down The ClockMick Hayes,08_No Second Chances_M2_16 copy,Mick Hayes,10_Saddest Picture of Me_M2_16 copy,Jose Ramirez,Goodbye Letter,Here I ComeJose Ramirez,The Way You Make Me Feel,Here I ComeLisa Mills,09 That's How Strong My Love Is,The TriangleLisa Mills,05 That's What Love WIll Make You Do,The TriangleZakiya Hooker,Hang On For A While,LegacyZakiya Hooker,Big Girl Panties,Legacywww.makingascene.org,Zakiya Hooker,Zakiya Hooker,What Am I Gonna Do,LegacyZakiya Hooker,Front Door To Hell (Reprise),LegacyMichael Mills Band,You Can't Hide,Stand UpMichael Mills Band,One More Alone,Stand UpScott Ellison,Breathe Underwater,Skyline DriveScott Ellison,Skyline Drive,Skyline DriveGerald McClendon,You Can't Take My Love,Can't Nobody Stop Me NowGerald McClendon,Where Do We Go From Here,Can't Nobody Stop Me NowGravel and Grace,SUNDAY AFTERNOON,Bringing the BluesGravel and Grace,NEXT MOVE,Bringing the BluesSmoke Wagon Blues Band,Matapedia River Blues,The Ballad of Albert JohnsonSmoke Wagon Blues Band,On The Road Again,The Ballad of Albert JohnsonMark Telesca,08 I'm A Ram,Higher VibrationsMark Telesca,03 C'mon in My Kitchen,Higher VibrationsCrystal Shawanda,New Orleans Is Sinking,Church House BluesVintage Dixon,When I Make Love,The Real McCoyGerald McClendon,Runnin' Wild,Can't Nobody Stop Me NowEliza Neals,The Devil Don't Love You (feat. Joe Louis Walker),Black Crow MoanDavid Booker,You Got to Do Better,"Hobos & Mojos, Vol 2"Evelyn Rubio,He Did Me Wrong,Crossing BordersJay Willie & James Montgomery,Neighbor Neighbor,Cadillac WalkThomm Jutz,I Long To Hear Them Testify,Tony Holiday,Getting Off The Hustle,Tony HolidayLeRoux,Lifeline Redux,One Of Those DaysSteve Howell,Song for my Father,Long AgoJohnny Burgin,One Day You're Gonna Get Lucky,No Border BluesThe Nighthawks,Tell Me What I Did Wrong,Tryin' To Get To You
Making a Scene Presents the PODCAST of LIVE from the Midnight Circus Featuring Mark TelescaThis is the Voice of Indie Blues, the future of the blues. Artists who embrace the diversity of the blues that always has and still is being created from it's roots. These artists understand the blues is a living art form that is driven by innovation and creativity. These are the Indie Blues Artists!Kenny Blues Boss Wayne,Don't Want To Be The President,"Go, Just Do It!"Kenny Blues Boss Wayne,Sorry Ain't Good Enough,"Go, Just Do It!"Jan James,Good Man Down,JustifyCrystal Shawanda,New Orleans Is Sinking,Church House BluesDavid Booker,You Got to Do Better,"Hobos & Mojos, Vol 2"Too Slim & the Taildraggers,Snake Eyes,The RemedyNorman Beaker,She Heals My Soul,Running Down The ClockJay Willie & James Montgomery,Neighbor Neighbor,Cadillac WalkThomm Jutz,I Long To Hear Them Testify,Vintage Dixon,When I Make Love,The Real McCoyEvelyn Rubio,He Did Me Wrong,Crossing BordersMick Hayes,08_No Second Chances_M2_16 copy,Mick Hayes,10_Saddest Picture of Me_M2_16 copy,Jose Ramirez,The Way You Make Me Feel,Here I ComeLisa Mills,09 That's How Strong My Love Is,The TriangleLisa Mills,05 That's What Love WIll Make You Do,The TriangleMark Telesca,15 Black Dress,Higher VibrationsMark Telesca,04 Its Alright,Higher Vibrationswww.makingascene.org,Mark Telesca,Mark Telesca,08 I'm A Ram,Higher VibrationsMark Telesca,03 C'mon in My Kitchen,Higher VibrationsMichael Mills Band,One More Alone,Stand UpScott Ellison,Breathe Underwater,Skyline DriveGerald McClendon,You Can't Take My Love,Can't Nobody Stop Me NowGravel and Grace,SUNDAY AFTERNOON,Bringing the BluesZakiya Hooker,Front Door To Hell (Reprise),LegacyZakiya Hooker,What Am I Gonna Do,LegacySmoke Wagon Blues Band,Matapedia River Blues,The Ballad of Albert JohnsonSmoke Wagon Blues Band,On The Road Again,The Ballad of Albert JohnsonGerald McClendon,Runnin' Wild,Can't Nobody Stop Me NowEliza Neals,The Devil Don't Love You (feat. Joe Louis Walker),Black Crow MoanTony Holiday,Getting Off The Hustle,Tony HolidayLeRoux,Lifeline Redux,One Of Those DaysSteve Howell,Song for my Father,Long AgoJohnny Burgin,One Day You're Gonna Get Lucky,No Border BluesThe Nighthawks,Tell Me What I Did Wrong,Tryin' To Get To You
Making a Scene Presents the PODCAST of LIVE from the Midnight Circus Featuring The Smoke Wagon Blues BandThis is the Voice of Indie Blues, the future of the blues. Artists who embrace the diversity of the blues that always has and still is being created from it's roots. These artists understand the blues is a living art form that is driven by innovation and creativity. These are the Indie Blues Artists!Kenny Blues Boss Wayne,Don't Want To Be The President,"Go, Just Do It!"Kenny Blues Boss Wayne,They Call Me The Breeze,"Go, Just Do It!"Jan James,A Different Life,JustifyJan James,Good Man Down,JustifyToo Slim & the Taildraggers,Snake Eyes,The RemedyGerald McClendon,Runnin' Wild,Can't Nobody Stop Me NowEliza Neals,The Devil Don't Love You (feat. Joe Louis Walker),Black Crow MoanNorman Beaker,She Heals My Soul,Running Down The ClockNorman Beaker,Take Me To Your Pleasure Dome,Running Down The ClockMick Hayes,08_No Second Chances_M2_16 copy,Mick Hayes,10_Saddest Picture of Me_M2_16 copy,Jose Ramirez,The Way You Make Me Feel,Here I ComeLisa Mills,09 That's How Strong My Love Is,The TriangleLisa Mills,05 That's What Love WIll Make You Do,The TriangleSmoke Wagon Blues Band,The Fat Man,The Ballad of Albert JohnsonSmoke Wagon Blues Band,Ain't Gonna Be Your Fool,The Ballad of Albert Johnsonwww.makingascene.org,Corey Lucke Smokewagon Blues Band,Smoke Wagon Blues Band,Matapedia River Blues,The Ballad of Albert JohnsonSmoke Wagon Blues Band,On The Road Again,The Ballad of Albert JohnsonMichael Mills Band,One More Alone,Stand UpScott Ellison,Breathe Underwater,Skyline DriveGerald McClendon,You Can't Take My Love,Can't Nobody Stop Me NowGravel and Grace,SUNDAY AFTERNOON,Bringing the BluesGravel and Grace,NEXT MOVE,Bringing the BluesZakiya Hooker,Front Door To Hell (Reprise),LegacyZakiya Hooker,What Am I Gonna Do,LegacyMark Telesca,08 I'm A Ram,Higher VibrationsMark Telesca,03 C'mon in My Kitchen,Higher VibrationsCrystal Shawanda,New Orleans Is Sinking,Church House BluesVintage Dixon,When I Make Love,The Real McCoyDavid Booker,You Got to Do Better,"Hobos & Mojos, Vol 2"Evelyn Rubio,He Did Me Wrong,Crossing BordersJay Willie & James Montgomery,Neighbor Neighbor,Cadillac WalkThomm Jutz,I Long To Hear Them Testify,Tony Holiday,Getting Off The Hustle,Tony HolidayLeRoux,Lifeline Redux,One Of Those DaysSteve Howell,Song for my Father,Long AgoJohnny Burgin,One Day You're Gonna Get Lucky,No Border BluesThe Nighthawks,Tell Me What I Did Wrong,Tryin' To Get To You
Making a Scene Presents the PODCAST of LIVE from the Midnight Circus Indie Blues Double Shot Show!This is the Voice of Indie Blues, the future of the blues. An Indie Blues double shot of artists who embrace the diversity of the blues that always has and still is being created from it's roots. These artists understand the blues is a living art form that is driven by innovation and creativity. These are the Indie Blues Artists!Kenny Blues Boss Wayne,Don't Want To Be The President,"Go, Just Do It!"Kenny Blues Boss Wayne,They Call Me The Breeze,"Go, Just Do It!"Jan James,A Different Life,JustifyJan James,Good Man Down,JustifyToo Slim & the Taildraggers,Snake Eyes,The RemedyToo Slim & the Taildraggers,Devil's Hostage,The RemedyNorman Beaker,She Heals My Soul,Running Down The ClockNorman Beaker,Take Me To Your Pleasure Dome,Running Down The ClockMick Hayes,08_No Second Chances_M2_16 copy,Mick Hayes,10_Saddest Picture of Me_M2_16 copy,Jose Ramirez,Goodbye Letter,Here I ComeJose Ramirez,The Way You Make Me Feel,Here I ComeLisa Mills,09 That's How Strong My Love Is,The TriangleLisa Mills,05 That's What Love WIll Make You Do,The TriangleMichael Mills Band,You Can't Hide,Stand UpMichael Mills Band,One More Alone,Stand UpScott Ellison,Breathe Underwater,Skyline DriveScott Ellison,Skyline Drive,Skyline DriveGerald McClendon,You Can't Take My Love,Can't Nobody Stop Me NowGerald McClendon,Where Do We Go From Here,Can't Nobody Stop Me NowGravel and Grace,SUNDAY AFTERNOON,Bringing the BluesGravel and Grace,NEXT MOVE,Bringing the BluesSmoke Wagon Blues Band,Matapedia River Blues,The Ballad of Albert JohnsonSmoke Wagon Blues Band,On The Road Again,The Ballad of Albert JohnsonZakiya Hooker,Front Door To Hell (Reprise),LegacyZakiya Hooker,What Am I Gonna Do,LegacyMark Telesca,08 I'm A Ram,Higher VibrationsMark Telesca,03 C'mon in My Kitchen,Higher VibrationsCrystal Shawanda,Evil Memory,Church House BluesCrystal Shawanda,New Orleans Is Sinking,Church House BluesVintage Dixon,When I Make Love,The Real McCoyVintage Dixon,My Greatest Desire,The Real McCoyGerald McClendon,Runnin' Wild,Can't Nobody Stop Me NowGerald McClendon,I Think About You,Can't Nobody Stop Me NowEliza Neals,Ball & Chain (feat. Derek St. Holmes),Black Crow MoanEliza Neals,The Devil Don't Love You (feat. Joe Louis Walker),Black Crow MoanDavid Booker,Your Feets Too Big,"Hobos & Mojos, Vol 2"David Booker,You Got to Do Better,"Hobos & Mojos, Vol 2"Evelyn Rubio,He Did Me Wrong,Crossing BordersEvelyn Rubio,When You Say You're Sorry,Crossing BordersJay Willie & James Montgomery,Neighbor Neighbor,Cadillac WalkJay Willie & James Montgomery,Cadillac Walk,Cadillac WalkThomm Jutz,Wilmer McLean,Thomm Jutz,I Long To Hear Them Testify,Tony Holiday,Getting Off The Hustle,Tony HolidayTony Holiday,Ol’ Number Nine,Tony HolidayLeRoux,One Of Those Days,One Of Those DaysLeRoux,Lifeline Redux,One Of Those DaysSteve Howell,Song for my Father,Long AgoSteve Howell,I'll Remember April,Long AgoJohnny Burgin,Sweet Home Osaka,No Border BluesJohnny Burgin,One Day You're Gonna Get Lucky,No Border BluesThe Nighthawks,Tell Me What I Did Wrong,Tryin' To Get To YouThe Nighthawks,Rain Down Tears,Tryin' To Get To You
My Kitchen´s Sounds is a contest podcast where you have to guess what we cook listening to the sounds and noises that we make. In future podcasts we will give prizes from our sponsors for the winners. There are two categories: one for all people and another specific one for our blind listeners. We hope you like it... Enjoy!!!
Listen to our panel of sustainability experts: Skye Gyngell, our Culinary Director and London's Spring Restaurant Chef; Sian Sutherland, co-founder of A Plastic Planet; and Xenia zu Hohenlohe, a Founding Partner/Director with the Considerate Group. They will hone in on the issues, why they are problematic, and the practical way we can kick our food waste and other habits. Co-founder of the Considerate Group, a solutions provider for sustainable services to hospitality businesses, Xenia’s motto is 'Making Sustainability Sexy- 50 Shades of Green’ for which she was recently featured in the FT special report section. http://considerategroup.com/ft-video-50shadesofgreen/ She began her career in the hotel industry 24 years ago. First as a PR for international hotel groups such as Mandarin Oriental Hotels in London and then spent various years at Aman. Igniting social change, creating brands, campaigns and businesses with soul is Sian’s passion. In 2017 Sian co-founded A Plastic Planet, a social Impact non-profit with a single goal - to ignite and inspire the world to turn off the plastic tap. Their first campaign asked supermarkets worldwide to give customers the choice to buy plastic and guilt free in a Plastic Free Aisle. This campaign rapidly became the No 1 initiative in UK offering a genuine solution to the plastic pollution crisis, with significant worldwide media attention, public support and engagement with industry. A Plastic Planet work with retailers, educators, legislators and governments to reduce the use of indestructible plastic to package our perishable food and drink. SquareMeal's Female Chef of the Year, Skye is one of Britain's most well-respected chefs, Australian-born Skye Gyngell is best known for her seasonally-focused culinary style. Having trained in Sydney and Paris, Skye moved to London and worked at The French House before securing Head Chef role at Petersham Nurseries, which achieved a Michelin star under her stewardship, and moving to set up Spring at Somerset House in 2014. Skye joined Heckfield Place as Culinary Director before the opening, and has been instrumental in guiding the culinary concept and estate offering. In her role at Heckfield Place, Skye oversees the menus at Marle & Hearth, as well as the seasonal Sun House restaurant. Her signature style of dishes created using local, fresh ingredients underpin all that is served at Heckfield Place, with Skye working closely with the Home Farm team to serve produce grown on the estate. She is the author of numerous books including Spring, A Year in My Kitchen and How I Cook
Book NotesCarrie recommends: Black Klansman: Race, Hate, and the Undercover Investigation of a Lifetime by Ron Stallworth Don't Call Us Dead by Danez Smith Melissa recommends: Whiskey & Ribbons by Leesa Cross-SmithMichael recommends: Savage Season by Joe R. Lansdale The Thicket by Joe R. Lansdale Bite Notes Alton Brown's Pickled Okra from Good Eats is a great recipe for preserving the harvest. Roasting okra and tomatoes reduces the slime factor of stewed okra and tomatoes. Find the recipe in Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart. Enjoy the Texas staple Cowboy Beans from The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours by Lisa Fain. Wash it down with an ice cold Dr. Pepper.
Food writer Rachel Roddy knows food, and better yet, she knows how to tell a story. Her award-winning cookbooks "My Kitchen in Rome" and "Two Kitchens" read like real life fairy tales from the stove top, and her weekly column in the The Guardian "A Kitchen in Rome" conjures up delicious recipes and nostalgic and contemporary food anecdotes. Join Erica at Rachel's kitchen table as she shares her tale of coming from Southampton UK to Rome's Testaccio market. Every Ciao Bella Podcast Ciao Bella Website INSTAGRAM: @EricaFirpo TWITTER @moscerina
Lentz Pean of Food Trucks Unlimited and Grubbin' Out ATL joined co-hosts Karl Barham and Rico Figliolini to give his sage advice on mobile food events and the food truck industry.Lentz Pean is from Boston, Mass and is no stranger to business. In fact, he started running his family corner store at the age of ten. He went from Computer science major to school teacher, to police officer, then an entrepreneur. Currently, he owns Food Trucks Unlimited, a food truck fabrication company, Grubbin' Out, a local metro Atlanta Food Truck and is the Founder and a partner of My Kitchen, a local catering company.GRUBBIN’ OUTFrom food truck burgers on the go to corporate events and on-location catering, we’ve got all the ingredients to make Grubbin’ Out one of the best in the city. We also use only the freshest ingredients from local sources to bring incredibly good food and reasonable prices right to your door. https://grubbinout.com/https://www.facebook.com/GrubbinOutFOOD TRUCKS UNLIMITEDFully customized food trucks, mechanical repairs, equipment upgrades, parts, and installation. https://www.foodtrucksunlimited.com/https://www.facebook.com/pg/foodtruck...Visit http://livinginpeachtreecorners.com for more local news and podcasts.
Why it's the soil that defines good food: join Spring Restaurant chef and Heckfield's culinary director Skye Gyngell, author of A Year in My Kitchen and How I Cook; Rory O'Connell, founder of the Ballymaloe Cookery School; Blanche Vaughan, food writer, food editor for House & Garden and Allan Jenkins, editor of Observer Food Monthly. Moderated by journalist Chloe Fox.
This weeks game changing guest is Shannon Martinez, Australian chef, author and TV personality from Melbourne, Australia. She is someone who has dedicated over a decade of her life to making vegan food insanely delicious and more importantly, food that everyone is going to rave about and is succeeding in a massive way. Shannon has opened Smith and Daughters, Smith and Deli, released two cook books and Shannon recently featured on one of Australia’s most popular TV shows, My Kitchen rules as the celebrity chef. The first location, Smith & Daughters which offers dinner throughout the week and brunch on weekends was nominated as the best purely vegan restaurant in the world and 3rd best on a list of vegan friendly restaurants. This was a recent vote from over 1.5 million ‘big 7 travel’ readers. In this episode we cover: - More on her upbringing in Australia. - Her big decision between music and food as a career. - How she became a chef dedicated to vegan food. - Why a traditional eduction in cooking is her superpower. - Not being a vegan herself. - The Smith & Daughters story and more! Hope you enjoy the show. You can find Shannon online at @shannon_martinez on Instagram and at http://www.smithanddaughters.com/ where you can purchase their famous cookbooks, clothing, pins and stickers!
Programa “Mestizaje” Edición día 03-02-2019 Duración : 120 minutos (World music- folk-traditional-etc) Program “Mestizaje” Edition day 03-02-2019Time : 120 minutes (World music- folk-traditional-etc MESTIZAJE 03-02-19 1-Red Baraat-Horizon Line- Horizon Line.2018https://www.redbaraat.com/ https://www.salaclamores.es/red-baraat/ https://es-es.facebook.com › Páginas › Medios de comunicación › Música Compañías discográficas: Rhyme & Reason Records, Sinj Records, Sinj Records, a subdivision of Jain Sounds LLC 2-Raul Rodriguez- La raiz eléctrica-La lengua Corta. 2018 www.raul-rodriguez.net/biografia https://es.wikipedia.org/wiki/Raúl_Rodríguez_Quiñones www.soundsfromspain.com/artistas/raul-rodriguez https://es-es.facebook.com/raulrazondeson/ 3-Ramon Goose- Long Road to tiznit-Come on in MY Kitchen. 2018 Compañías discográficas: ARC Music, Discovery Records, Tekni https://en.wikipedia.org/wiki/Ramon_Goose https://es-es.facebook.com/ramongooseofficial/ https://ramongoose.wordpress.com/ www.distritojazz.com/off-jazz/varios-artistas-african-blues 4-Pipo Romero-Folklorico-El Pasito. 2018 Compañías discográficas: Legacy Recordings, Universal Music Spain S.L. https://es-la.facebook.com › Páginas › Figura pública › Artista https://www.produccionessubmarinas.com/artists/pipo-romero/ www.piporomero.com/web/biography-pipo-romero 5-Mighty Mo Rodgers ; Baba Sissoko-Griot Blues-Shake 'Em up Charlie. 2018 www.bluesblastmagazine.com/mighty-mo-rodgers-baba-sissoko-g. www.griotblues.com/ blackgrooves.org/mighty-mo-rodgers-baba-sissoko-griot-blues/ 6-Maria del Mar Bonet-Ultramar-tonada camagueyana. 2018 www.mariadelmarbonet.com/es/ultramar/ https://es.wikipedia.org/wiki/Maria_del_Mar_Bonet https://www.ara.cat/etiquetes/maria_del_mar_bonet.htm 7-Leila Gobi-2017-An Nia. 2018 https://www.clermontmusic.com/leila-gobi https://www.clermontmusic.com/leila-gobi/leila https://soundcloud.com/clermontmusic/sets/leila-gobi- https://www.womex.com/virtual/clermont_music/leila_gobi/leila 8-Kries-Selo Na Okuke/ village Tracks-Selo Na Okuke. 2018 https://kries.info/ https://www.worldmusic.net/store/item/TUG1107/ Compañías discográficas: Riverboat Records, Kopito Records & Videos, Riverboat Records/World Music Network www.rootsworld.com/reviews/kries-17.shtml 9-Kodjovi Kush-Love in Africa-Nutifafa. 2018 https://soundcloud.com/kodjovikush Compañía discográfica: Chop Time Music https://kodjovikushandafrospotallstars.bandcamp.com https://worldmusiccentral.org/tag/kodjovi-kush-afrospot-all-stars/ 10-Elida Almeida-Kebrada-Djam Odja. 2018https://en.wikipedia.org/wiki/Elida_Almeida www.elidaalmeida.com/ www.lusafrica.com/4_1.cfm?p=456-elida-almeida...music.. Compañías discográficas: Lusafrica, HarmoniA 11-Che Sudaka-Almas Rebeldes-Semillas. 2018 https://www.chesudaka.com https://es.wikipedia.org/wiki/Che_Sudaka https://en.wikipedia.org/wiki/Che_Sudaka https://es-es.facebook.com › Páginas › Personaje público › Músico/grupo de música https://twitter.com/chesudaka?lang=es 12-Karim Baggili-Apollo You Sixteen- Bella Fi's Love. 2018 Compañías discográficas: homerecords.be, Take The Bus www.karimbaggili.be/ https://es-es.facebook.com/KarimBaggili/ https://homerecordsbe.bandcamp.com/album/douar https://worldmusiccentral.org/tag/karim-baggili/ 13-Gili Yalo-Gili Yalo-Tadese. 2018 Compañías discográficas: Dead Sea Recordings, Tuff Beats Co., Ltd. https://soundcloud.com/yalo-music https://www.wiriko.org/musica-artes-escenicas/gili-yalo/ 14-Arturo Jorge-Finca Santa Elena-Finca Santa Elena. 2018 Compañía discográfica: Tumi Music Ltd https://worldmusiccentral.org/tag/arturo-jorge/ www.musicasdelmundo.com/?tag=arturo-jorge 15-Anouar Brahem-Blue Maqams-Opening Day. 2018 Compañía discográfica: ECM https://es.wikipedia.org/wiki/Anouar_Brahem https://www.anouarbrahem.com/fr 16-Tribalistas-Tribalistas-Diáspora. 2018 Compañías discográficas: EMI, Universal Music Group https://es.wikipedia.org/wiki/Tribalistas https://www.last.fm/tag/tribalistas 17-Tori Sparks-La Huerta-Nature Boy. 2018 https://www.torisparks.com/ https://www.torisparks.com/ https://en.wikipedia.org/wiki/Tori_Sparks https://es-es.facebook.com/torisparksmusic 18-Talabarte-Fake-Kuun Laulu. 2018 www.talabartemusic.com https://www.womex.com/virtual/boa_musica_editorial/talabarte https://vivecamino.com 19-Susana Seivane-Fa- Marnela. 2018 https://es.wikipedia.org/wiki/Susana_Seivane www.susanaseivane.net https://es-es.facebook.com/Susana-Seivane www.seivane.es/es/susana_seivane 20-Susana Seivane-Fa-Papá Pum Pum. 2018 https://es.wikipedia.org/wiki/Susana_Seivane www.susanaseivane.net https://es-es.facebook.com/Susana-Seivane www.seivane.es/es/susana_seivane 21-Samba Touré-Wande- Yo Puhala. 2018 https://www.worldmusic.net/store/item/TUG1054/ https://samba-toure.bandcamp.com/ https://www.allmusic.com/artist/samba-touré.../credits 22-Sacred Earth-Inya-Inyan (Re-release) 2018 https://www.sacredearthmusic.com/ https://www.realmusic.com › Artist https://es-es.facebook.com/sacredearthmusic/ https://www.instagram.com/sacredearthmusic/?hl=es 23-Shelley Phillips-The Crooked road-Planxty Wilder. 2018 Compañías discográficas: Sony Music, OCP, Windham Hill Records, Gourd Music https://gourd.com/phillipss.html https://www.facebook.com/shelley1685 24-Doug Hammer-Celtique-Wind And Waves.2018 https://doughammer.net Compañía discográfica: Dreamworld Productions https://doughammer.bandcamp.com https://soundcloud.com/doughammer www.musicnotes.com 24-Doug Hammer-Celtique-Calm Water. 2018 https://doughammer.net Compañía discográfica: Dreamworld Productions https://doughammer.bandcamp.com https://soundcloud.com/doughammer www.musicnotes.com 25-Jeff Johnson and Brian Dunning- Eirlandia-Tara Hill. 2018 The Creative Service Company Compañías discográficas: Sony Music,Windham Hill Records, www.jeffjohnsonband.org/ https://en.wikipedia.org/wiki/Jeff_Johnson_(musician) https://www.arkmusic.com https://twitter.com/jeffersonmusic?lang=es https://www.facebook.com/Jeff-Johnson-111614693492/ 26-Ana Alcaide-Leyenda-La Lamia de Kobate. 2018 www.anaalcaide.com https://es.wikipedia.org/wiki/Ana_Alcaide https://twitter.com/anaalcaidemusic?lang=es Compañía discográfica: ARC Music EN IVOOX https://www.ivoox.com/s_p2_27864_1.html
Phantoms abound in this fright-filled episode! After a correction to last week's story that makes it somehow even more upsetting to the boys, Jake discusses a bandage-covered spook that haunts a lonely Oregon road. Whether it's attacking cars while young couples are tryna smash, or crabwalking in and out of your kitchen at night, you're gonna have a bad time.Wyatt then takes us on an enlightening trip to Victorian London to learn all about a plague of encounters with a fiendish high jumper. Who's that devilish, ghostly bear who scratches and takes off into the air? (Jack!) You're damned right. This episode has spooks, but don't worry — it's all over in approximately 243 Lord's Prayers. Hop onto a brand new Superduperstitious!EPISODE LINKSCrawler encounter update: https://goo.gl/6s52vgJake's storyBandage Man: https://goo.gl/kw6HNK"The Crawling Man in My Kitchen": https://goo.gl/aNQ5yBWyatt's storySpring Heel'd Jack: https://goo.gl/nZX4Gr See acast.com/privacy for privacy and opt-out information.
This week, we interview Mely Martinez from the popular recipe blog Mexico in My Kitchen, and she talks to us about where her recipes come from, and why she loves to cook. Then we'll make Mely's Salsa Verde con Aguacate!
Треклист передачи: Malevolents - Was Willst Du Masterplan - The Time Of The Oath Nucleust - Of Man And Tree Altered Five Blues Band - Cookin' in My Kitchen Dpky - Living to Be Free Christopher Anton - Reactive Hard Driver - Ride To Live KMFDM - HELL YEAH Jonny Lang - Make It Move Mighty Blues Band - Long Distance Patrik Jansson Band - Life Without You Prophesia - Sei Rei (Holy Spirit) Black Hawk - Dancing With My Demons Black Country Communion - Collide Arturius - Dark Vicious Angels Bobby Thompson - So Far Away Manntra - Srce Moje Skullmania - Desde el infierno Face Vocal Band - House Of The Rising Sun Rick Estrin & The Nightcats - Looking For A Woman Gov't Mule - Pressure Under Fire
On an all new Cooking Issues, Dave and Nastassia are joined in the studio by Chef Richard Blais, a restaurateur, cookbook author, television personality, and winner of Bravo's Top Chef All-Stars. Chef Blais has also written a new cookbook, So Good: 100 Recipes from My Kitchen to Yours, which is out today! Tune in to hear them discuss ukuleles, bagpipes, Braveheart, the Ninja Turtles, how one procures frog legs in New York's Chinatown, miso, when to salt your eggs, anchovies, beets, searing duck breast, and more!
Rachel Roddy, after about 10 years of hard slog, is an overnight sensation. She's just scooped the André Simon award for best food book in 2015, a very big deal indeed for a first book. I'd been warming up this second helping for a day or two before that news came through last Friday. My original reason for revisiting this episode was that her book, Five Quarters: Recipes and Notes from a Kitchen in Rome, is due to be published in the US tomorrow, 2 February, under a somewhat different title: My Kitchen in Rome: Recipes and Notes on Italian Cooking The different titles were just one of the things we talked about and that are worth sharing again; Rachel's well-deserved award provides an extra reason. There's a lot more packed into the original, full-length episode. Rachel talked about how a website turned into a book and about how she's discovering life and cooking in one of the less glamorous towns of Sicily, the subject of her next book.
Eat in My Kitchen On Eat in My Kitchen, Meike shares her culinary journey which is inspired by her mother's passion for cooking and food, and her connection with Malta in the Mediterranean. Her photography is amazing and transports us to her dining table in her apartment in one of Berlin's wide boulevards. I am […] The post 024: Meike Peters: How Mediterranean Cooking Can Be Simple first appeared on The Dinner Special podcast.
Our kitchens are the soul of health and home, so we're combing through cupboards, cabinets and over counters to find out of that's really true. Academy Award and Golden Globe nominee, author, and bona-fide yogi Mariel Hemingway joins us to talk food, fitness and more. Jeff Devlin, host of HGTV's Spice up My Kitchen pulls up a chair and tells us about his latest home-work assignment. It's been said that all good parties end up in the kitchen, well that's where ours starts. Theresa raves about the new Generations Vanity by American Standard and Mark talks about the Platform Bed Lift Hardware. And in honor of Theresa's birthday we're talking chilled beverages: Subzero Wolf has produced 2 million ice cubes—great for chilling Narragansett Beer or making cocktails. Check the MyFixitUpLife show schedule to find out who is talking with MyFixitUpLife's Mark and Theresa this week. If you have a question about your home improvement projects, send us an email at info@MyFixitUpLife.com.
Our kitchens are the soul of health and home, so we're combing through cupboards, cabinets and over counters to find out of that's really true. Academy Award and Golden Globe nominee, author, and bona-fide yogi Mariel Hemingway joins us to talk food, fitness and more. Jeff Devlin, host of HGTV's Spice up My Kitchen pulls up a chair and tells us about his latest home-work assignment. It's been said that all good parties end up in the kitchen, well that's where ours starts. Theresa raves about the new Generations Vanity by American Standard and Mark talks about the Platform Bed Lift Hardware. And in honor of Theresa's birthday we're talking chilled beverages: Subzero Wolf has produced 2 million ice cubes—great for chilling Narragansett Beer or making cocktails. Check the MyFixitUpLife show schedule to find out who is talking with MyFixitUpLife's Mark and Theresa this week. If you have a question about your home improvement projects, send us an email at info@MyFixitUpLife.com.
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