Podcast appearances and mentions of Naomi Pomeroy

Is Eater's new list of the Essential 38 Restaurants perfect, or is it the most chaotic list of all time? What do we find groundbreaking about Keith Corbin and Daniel Patterson's upcoming fine dining concept? And where would we eat if we could only eat at 3 restaurants for the rest of our lives?  Father Sal is with us to discuss all of the above, why you should check out a newly released Great British Baking Show companion pod, why you can maybe skip Tom Colicchio's new memoir/cookbook, and why your next tasting menu experience might be a couple courses shorter. Our interview today is with Chef Dominique Crisp, Culinary Director of The Lonely Oyster. Dom's got a fascinating story and he also happens to be part of the Oyster Master Guild. That means Dom is to oysters what sommeliers are to wine. He teaches us to appreciate the wonderful world of merroir, and what distinguishes good oysters from oysters that are, to paraphrase Dom, better than s*x. Dom also tells us how the late, iconic Naomi Pomeroy played a pivotal role in his career, and what he learned from his previous venture Saso, which he opened in Pasadena smack dab in the middle of the pandemic and ultimately decided to walk away from despite its rip-roaring success.  Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ The Lonely Oyster https://thelonelyoyster.com/ Chef Dom Crisp https://www.instagram.com/domcrisp/ Keith Corbin's memoir https://www.penguinrandomhouse.com/books/677186/california-soul-by-keith-corbin/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini Abdo Hajj – Get 10% off at Rusty's Chips using code “LACOUNTDOWN” https://rustyschips.com/discount/LACOUNTDOWN -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

  Tommy Habetz is one of the most significant people in the Portland food world.  Having learned his craft from the likes of Mario Batali and Bobby Flay, he made his way out to Portland and found himself in the middle of an exciting time in the early days of Portland's burgeoning food scene.  He worked with Naomi Pomeroy at both Ripe and Gotham Tavern along side some other chefs and restaurateurs who would go on to accomplish great things as Portland became a hotbed of culinary talent.  Now, over 20 years later, Tommy owns and has built some of the city's most notable spots: Bunk Sandwiches, Bunk Bar, and Pizza Jerk.  In December of 2022, he suffered a brain aneurysm, which landed him in the hospital for four months.  He still hasn't returned to work at his restaurants, and isn't sure when and if he will.   Tommy was gracious in agreeing to come on the podcast with us to share his memories of Naomi Pomeroy, not long after her tragic death in a rafting accident.   He also talks about his big health scare, how it's changed his life and outlook as well as what he's up to and what's important to him now.   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Today on our episode #393 of All in the Industry®, Shari Bayer has a special show in honor of Naomi Pomeroy, an award-winning chef and restaurateur, who tragically passed away on Saturday, July 13, 2024, in a tubing accident in Oregon at age 49. As a tribute, we are sharing Shari's recorded interview with Naomi from June 3, 2022, focusing on her chef advice for Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), which Naomi is a contributor to. The New York Times stated that Naomi was a "chef who made Portland a dining destination," and described her as "a self-taught chef with an irreverent streak whose high standards and generosity of spirit made her the culinary matriarch of Portland, Ore." As a Portland-based chef, Naomi's ventures have included Family Supper, Clark Lewis, Gotham Tavern, and Ripe Cooperative. Her time as chef and owner of Portland's beloved gastronomic shrine Beast from 2007 to 2020 made her one of the region's most successful chefs and earned her the 2014 James Beard Award for Best Chef Pacific Northwest. Naomi was selected as one of America's Best New Chefs by Food Wine in 2009, and also appeared on multiple cooking competition shows, including as a contestant on Top Chef Masters and Iron Chef, and as a judge on Top Chef Knife Fight and Bobby's Triple Threat. She published her first book in 2016 entitled Taste and Technique, Recipes to Elevate Your Home Cooking, with Jamie Feldmar. In addition, during the pandemic, Naomi became involved in the Independent Restaurant Coalition (IRC). Shari is grateful for Naomi's friendship and contribution to Chefwise, and to be able to share their conversation today, where they discussed many topics in her book, including leadership, business, team, work-life balance, and fundamentals. Our sincerest condolences to Naomi's family, friends and team. Naomi, you will be greatly missed. #RIP Today's show also features Shari's PR tip to say yes, inspired by Naomi; and Solo Dining experience from 2016 at Beast in Portland, Oregon. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook Photo Courtesy of Dina Avila.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.

Few helped define the Portland food scene that would fuel the city's glowing reputation for innovation and creativity the last two decades than Naomi Pomeroy, the celebrated chef, cookbook author and James Beard Award winner. Pomeroy died July 13 in a tragic accident while floating on the Willamette River near her hometown of Corvallis. She was just 49. On the latest Beat Check, Oregonian/OregonLive food critic Michael Russell and I talk about Pomery's indelible impact on Portland and beyond. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on City Cast Portland, we're breaking our usual Friday news roundup format to honor one of Portland's most acclaimed and influential chefs, Naomi Pomeroy. Pomeroy passed away at age 49 last Saturday night in a tragic drowning in the Willamette River. It's left our community in shock and many wondering how her legacy will continue to affect Portland's food scene. Joining host Claudia Meza to talk through Pomeroy's life and impact is former editor of Eater Portland and now editor in chief of Portland Monthly Brooke Jackson-Glidden. Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this July 18 episode: City of Portland Pacific Northwest Seniorcare SCP Hotels - Book with code CITYCAST for 20% off weekday stays! Learn more about your ad choices. Visit megaphone.fm/adchoices

We have an update on restaurant traffic trends, including some good news. A long-defunct chain returns with a new Minnesota location. And the community is mourning the loss of a beloved chef.

NBA News, NBA Free Agency, NFL News, MLB News, WNBA News, NHL News, MLB All-Star Week, ABC Shows, CBS Shows, Fox Shows, A Farewell to Shelley Duvall, Monte Kiffin, Benji Gregory, Dave Loggins, Jimmy Hurst, Johnny Jeter, Ruth Westheimer, Shannen Doherty, Jacoby Jones, James B Sikking, Larry Vallon, Joe Bryant, Jerry Walker, Anthony Cianciotta, Naomi Pomeroy & Richard Simmons! --- Support this podcast: https://podcasters.spotify.com/pod/show/on-the-radar/support

On the version of Hot off the Wire posted July 17 at 7:45 a.m. CT: MILWAUKEE (AP) — The third day of the Republican National Convention kicks off, with Republicans shifting the focus to issues of national security and foreign policy as the party seeks to draw a stark contrast from Democrats’ handling of the ongoing crises in Europe and the Middle East. This comes as Republicans spent Tuesday highlighting what they say is Democrats’ failure to secure the U.S. borders from illegal immigration.  TEHRAN, Iran (AP) — Iran has rejected accusations regarding plots to assassinate former U.S. President Donald Trump, while citing legal action for the 2020 assassination of a revered general by U.S. drone. The state-run IRNA news agency quoted Foreign Ministry spokesman Nasser Kanaani as saying Iran “strongly rejects any involvement in the recent armed attack on Trump or claims about Iran’s intention for such an action.” LAS VEGAS (AP) — President Joe Biden has returned to the campaign trail for the first time since the attempted assassination of former President Donald Trump, continuing his call to calm the divisive rhetoric on both sides. But Biden also argued Tuesday that doing so “doesn’t mean we should stop telling the truth” as he tore into his Republican rival. NEW YORK (AP) — Walmart has spent three years overhauling its mix of adult apparel to make it stylish as well as sensible for middle America. Now, the nation’s largest retailer is seizing the back-to-school shopping season to take another shot at fashion respectability.  In other news: Drama is surrounding the Democratic convention. Signs of trouble at Trump rally were evident in minutes before gunman opened fire. Supreme Court grants Texas man a stay of execution just before his scheduled lethal injection. Jury in Sen. Bob Menendez bribery trial has reached a verdict, to be read in court soon. Out-of-state officers fatally shot a man blocks away from the RNC, angering Milwaukee residents. Amazon Prime Day is a big event for scammers, experts warn. Islamic State attacks on track to double in Iraq and Syria compared to last year, US military says. California is 1st state to ban school rules requiring parents get notified of child’s pronoun change. Southern California school district sues Gov. Newsom over new gender-identity law. Prosecutors say neo-Nazi 'murder cult' leader plotted to give poison candy to Jewish kids in NYC. Houston mayor tells residents to stop threatening crews trying to restore electricity. Oregon award-winning chef Naomi Pomeroy drowns in river accident. Traces of cyanide found in cups of Vietnamese and Americans found dead in Bangkok hotel, police say. Self-exiled Chinese billionaire Guo Wengui convicted of defrauding followers after fleeing to US. The American League outshines the National League at the All-Star Game, MLB is testing high tech to help call balls and strikes, the Liberty stay atop the WNBA, a top receiver asks to be traded, and the NFL's Number One draft choice signs on the eve of training camp. Paris mayor dips into the Seine River to showcase its improved cleanliness before Olympic events. —The Associated Press About this program Host Terry Lipshetz is managing editor of the national newsroom for Lee Enterprises. Besides producing the daily Hot off the Wire news podcast, Terry conducts periodic interviews for this Behind the Headlines program, co-hosts the Streamed & Screened movies and television program and is the former producer of Across the Sky, a podcast dedicated to weather and climate.

AP correspondent Lisa Dwyer reports on the drowning death of an award-winning chef in Oregon.

On this weeks episode of Farming for Health, Dr. Amy chats with Dawn Perry. Dawn Perry is a writer and cookbook author, currently working on her first cookbook (Simon & Schuster, Spring ‘22). She is the former Food Director at Real Simple where she oversaw recipes and food content on all platforms. After stints in both the pastry and savory kitchens at Mike Tusk's Quince restaurant, Dawn made her way back east where she worked as a private chef for several years before making her way into food media. Dawn's first gig in editorial was cross-testing recipes for Martha Stewart's Cupcakes which should have won her a medal, but instead earned her a full-time position developing recipes and food styling as Associate Food Editor at the much beloved Everyday Food (RIP). She moved on to work in the test kitchen at Real Simple (her first tour) where her “The Only Cake Story You'll Ever Need” was nominated for an IACP award. In it, she paired 2 essential cake recipes with 27 frosting, filling, and decorating ideas for a grand total of 256,620 combinations. (It's true, they did the math.) As Senior Food Editor at Bon Appétit she developed recipes for features and regular columns and collaborated with restaurant chefs and food personalities including Naomi Pomeroy, Joshua McFadden, and Mimi Thorisson. Assuming the role of BA's first ever Digital Food Editor she wrote popular web columns, helped launch the BA's Best series, and starred in instructional videos including “Test Drive” and “I Effed It Up”. Dawn shepherded the 2014 and 2015 Food Lover's Cleanse and was instrumental in Bon Appetit's landmark partnership with IBM's Chef Watson. She spoke about that experience on The Sporkful and at South by Southwest 2015. Dawn contributed to BA's James Beard award winning “Cook Like a Pro” package and represented the brand in television appearances including spots on The Today Show. Dawn left Bon Appétit to work with meal kit delivery service Martha & Marley Spoon, as their culinary content editor. As employee number 9 of the startup her recipes were cooked and eaten in more than 5,000 homes every week. Dawn's recipes and writing have been featured on Epicurious, Tasting Table, Food & Wine and Extra Crispy, in Southern Living, Country Living and on The Lonely Hour. She has more than 17K organic Instagram followers who are especially fond of her Dinner With Dawn Instagram stories series. She is the author of Short Stacked Editions' Cucumbers (Summer 2017). She lives in Brooklyn (like everybody else) with her husband and two kids.

Generations Over Dinner is designed to alleviate ageism and loneliness by encouraging different generations to go deep at the dinner table. Learn how the founders joined a think tank of leaders in the aging space to create a turn-key program that any individual or senior living community can implement. About Michael Michael Hebb is the Founder of Over Dinner (Death Over Dinner, Drugs Over Dinner, Generations Over Dinner) and the author of Let's Table About Death (Over Dinner). He currently serves as a Board Advisor at the Friedman School of Nutrition Science and Policy at Tufts, is the primary editor of the COVID Paper; and in the recent past served as a Partner at RoundGlass and Senior Advisor to Summit Series, Theo Chocolate, CreativeLive, Architecture For Humanity, and Mosaic Voices Foundation. In 1997 Hebb co-founded City Repair and Communitecture with architect Mark Lakeman, winning the AIA People's Choice Award for the Intersection Repair Project. In 1999 Michael and Naomi Pomeroy co-founded Family Supper in Portland, a supper club that is credited with starting the pop-up restaurant movement. In the years following they opened the restaurants clarklewis and Gotham Bldg Tavern, garnering international acclaim. After leaving Portland, Hebb built Convivium, a creative agency that specialized in the ability to shift culture through the use of thoughtful food and discourse-based gatherings. Convivium's client list includes: The Obama Foundation, Robert Wood Johnson Foundation, TEDMED, The World Economic Forum, Bill and Melinda Gates Foundation, Clinton Global Initiative, X Prize Foundation, The Nature Conservancy. Key Takeaways Generations Over Dinner is the framework you need to have the experience. The turnkey program includes nine dinner scripts with three primary topics: love and relationships, purpose, and the future. Senior living communities can have their own Generations Over Dinner secure platform where they can plan dinners and invite residents and their kids, grandkids, and friends from outside the community. Loneliness is not alleviated by having more conversations or by being around more people. It is only alleviated by having high quality conversations and real connection.

When coronavirus restrictions began to ease earlier this summer, some restaurants and bars were able to use Portland streets for outdoor dining. But as Oregonians brace for the winter, restaurants will have to adapt to the bad weather, or make do with limited indoor seating. We check in with Naomi Pomeroy, chef and owner of Beast and Expatriate, and Tom O'Leary, owner of T.C. O'Leary's. They tell us how business has been so far, and what restaurants still need to survive.

Michael Hebb is an innovative and influential cultural figure, entrepreneur and activist, described by the New York Times as an “underground restaurateur, impresario and provocateur.” He believes that the dinner table is one of the most effective (and overlooked) vehicles for changing the world. After teaching a University of Washington graduate course titled Let’s Have Dinner and Talk About Death, Michael started Death Over Dinner. This project was created as a gift, an invitation and a simple set of tools to help families and friends address the basic human fact that we are all, at some point, going to die. We suffer more when we don’t communicate our wishes, we suffer less when we know how to honor the wishes of our loved ones.  -- Michael is a partner at RoundGlass and the Founder of Deathoverdinner.org, Drugsoverdinner.org, EarthtoDinner.org, WomenTeachMen.org and The Living Wake. He currently serves as a Board Advisor at the Friedman School of Nutrition Science and Policy at Tufts; and in the recent past as Senior Advisor to Summit Series, Theo Chocolate, Learnist, Caffe Vita, CreativeLive, Architecture For Humanity, and Mosaic Voices Foundation .  In 1997 Hebb co-founded City Repair and Communitecture with architect Mark Lakeman, winning the AIA People's Choice Award for the Intersection Repair Project. In 1999 Michael and Naomi Pomeroy co-founded Family Supper in Portland, a supper club that is credited with starting the pop-up restaurant movement. In the years following they opened the restaurants clarklewis and Gotham Bldg Tavern, garnering international acclaim.  After leaving Portland, Hebb built Convivium/One Pot, a creative agency that specialized in the ability to shift culture through the use of thoughtful food and discourse based gatherings. Convivium's client list includes: The Obama Foundation, Robert Wood Johnson Foundation, TEDMED, The World Economic Forum, Bill and Melinda Gates Foundation, Clinton Global Initiative, X Prize Foundation, The Nature Conservancy. Michael is the founding Creative Director of The City Arts Festival, the founder of Night School @ The Sorrento Hotel, the founder of www.seder.today and the founding Creative Director at the Cloud Room. He served as a Teaching Fellow at the Graduate School of Communication at University of Washington. His writings have appeared in USA TODAY, GQ, Food and Wine and numerous other publications. Michael can often be found speaking at universities and conferences, here is his TEDMED talk. 

Quels mécanismes les femmes ont développés pour se faire respecter dans les cuisines professionnelle ?Émilie reçoit la sociologue Deborah A. Harris, co-autrice avec Patti Giuffre de “Taking the heat : women chefs and gender inequality in the professional kitchen”. Après avoir parlé des violences sexistes et sexuelles en cuisine mercredi dernier, Les Brèves d’Émilie poursuit le débat aujourd’hui en évoquant cette fois les conditions de travail des femmes cheffes et les difficultés qu’elles peuvent rencontrer quand il s’agit de légitimer leur autorité en tant que cheffes. Références entendues dans l’épisode : Deborah A. Harris et Patti Giuffre, Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen, Rutgers University Press, 2015.Le compte-rendu (en français) des recherches de Deborah A. Harris et Patti Giuffre par Christèle Dondeyne, Open Edition, 2020. Le spot “Ban Bossy” de 2014."The End of the Girlboss Is Here" de Leigh SteinPour aller plus loin : Les recherches de l’anthropologue Rachel Black sur la formation des femmes cheffes dans les écoles lyonnaises et du Connecticut. “Auguste Escoffier ou la naissance de la gastronomie moderne”, documentaire Arte d’Olivier Julien, 2020. “'We don't dare complain': Sexism and harassment plague French restaurant kitchens”, Ratiba Hamzaoui, France 24, mars 2020. “France’s New Michelin Guide : More Fraternité Than Égalité”, Assia Labbas, New York Times, février 2018. “It’s Not Just ‘Kitchen Talk,’ It’s Abuse”, Jen Agg, Eater, septembre 2018. “As a Chef and a Woman, I Regret Joining the Boys’ Club”, Naomi Pomeroy, Eater, juin 2018. “I was told to accept sexual harassment working in a kitchen, but that’s bullshit”, Emma Gabriel-Garcia, NewStatesman, juin 2018. “Why is sexual harassment so rife in the restaurant industry ?”, Maura Judkis, Emily Heil, The Independent, novembre 2017.

After many restaurants closed mid-March due to the coronavirus pandemic, a number of local restaurant owners came together to try to figure out how to access help and support each other. Portland restaurateur Naomi Pomeroy co-founded the Portland Independent Restaurant Alliance, and she’s been talking with state and local representatives to help them understand the kinds of challenges that restaurants face. Pomeroy has also joined the national Independent Restaurant Coalition, which is pushing for a $120 billion federal relief package specifically for restaurants. She joins us to talk about how she and many of her fellow independent restaurant owners are thinking about reopening.

In our continuing series of conversations about the COVID-19 pandemic effects on the food industry, we meet up with Naomi Pomeroy and Robert J. Nelson. Naomi is the James Beard Award-winning chef/owner of Portland’s Beast and Expatriate. Robert is a partner at the national plaintiffs' law firm, Lieff Cabraser Heimann & Bernstein. The pair are helping lead the charge on #JUSTICEFORRESTAURANTS, class-action lawsuits filed against insurers who are denying restaurants’ claims for interrupted business relief related to the shelter in place orders associated with the pandemic. Kip Berman (singer/songwriter of The Pains of Being Pure at Heart) joins us to share some songs under his latest banner, The Natvral. The Natvral’s EP, Know Me More, draws inspiration from the likes of Leonard Cohen and Ted Leo, and is available now.Snacky Tunes is powered by Simplecast.

In a moment of profound unrest and unprecedented chaos, Americans are wondering what comes next. For citizens and businesses alike, this is a period of questioning, rethinking and rebuilding -- sentiments that have been reflected in many conversations we've had over the last ten weeks. For the very last episode of Six Feet Apart, we look at what the pandemic has done to one of our social institutions, the American restaurant, to better understand what went wrong, how it might get fixed, and what happens to everyone in the meantime. First, Alex talks to Riley, a server in Nashville who is working shifts at recently re-opened local pub. Then she speaks with to Danny Meyer, the CEO of Union Square Hospitality Group, about what re-opening might look like in the country's hardest-hit city, and the implications for the restaurant business on whole. And finally, she talks to Naomi Pomeroy, the chef and owner of the tiny, critically-acclaimed Oregon restaurant Beast, about what might happen to an independent restaurant surviving on tight margins in a moment of crisis and reinvention. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Paycheck Protection Program has been a huge mess and two restaurateurs explain their problems with the loan. Naomi Pomeroy is the chef/owner of Beast and Expatriate in Portland, Oregon. David Tobias is an owner of The Wooly and The Wooly Public in NYC. Click for more information on the Independent Restaurant Coalition: https://www.saverestaurants.com/ Hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

COVID-19 is impacting the US economy and has a devastating effect on Chefs and the restaurant industry. Early on, people started to cancel their dinner plans, then they favored grocery versus take-out and finally a lot of restaurants were ordered to close and many closed because of no income. I have three guests today: Naomi Pomeroy, based in Portland, Oregon, has helped define Portland as one of America’s most culinarily creative cities with her restaurant, Beast. Ian Boden, located at the foothills of the beautiful Appalachian Mountains, has contributed, with his restaurant The Shack in Staunton, Virginia, to the revival of the Southern cuisine. Gabriel Kreuther has proven, with his 2 Michelin star restaurant in Manhattan, that the market for fine dining remains at a high level. I have three top Chefs invited them on a panel discussion about COVID-19 as they represent different regions of the US and different restaurant styles. What we covered in this episode COVID-19 impact on restaurants When COVID-19 started, their restaurant reservations drop off first by 40% and finally by 70%. As they saw reservations dropping off, some restaurant made the call to switch their model and try to pivot to do take out and deliveries. Chef Ian Boden says: “First, we followed the protocols. If you enter the restaurant, wash your hands. When you leave the restaurant, put on gloves to bring stuff to people at the curbside, sanitize your car if you're doing deliveries. The reality is that we're just spinning wheels. The restaurant wasn’t paying its bills. The staff wasn’t making money. And the anxiety and stress of the whole thing we're bearing down on all of us.” Chef Gabriel Kreuther says: “The hardest thing was to make those personal phone calls to people that worked with me for twenty, fifteen, ten, eight years, that we are forced to close and temporarily have to lay them off.” COVID-19 impact beyond restaurants Chef Naomi Pomeroy: “So many restaurants are connected to so many purveyors. We all have a community network that goes way beyond even just our family. One of the biggest and most difficult things is knowing that the chain is pretty long of people that are getting affected by this.” Chef Ian Boden: “The supply chain is huge. We also deal with reps. Virginia is a wine country, and all of those local wineries are struggling now. Chef Gabriel Kreuther: “There are also so many people that are struggling to get an every day meal on the table. So in New York City, all the restaurants worked with Harvest City and other charities to handle all the food.” Thoughts on early stage of government support The three Chefs reacts to Chef David Chang's statement in the NY Times “Without government intervention, there will be no service industry in the future.” On the current (mid-March 2020) support from the government about COVID-19, the three Chefs stated that it was not even close to sufficient. Chef Naomi Pomeroy: "It's really like a small Band-Aid. There is a strong argument to be made for the fact that CIVID-19 is physical damage and that insurances should be accountable for that. Another thing that we are fighting for is tax breaks." "We're trying to educate people in Washington, educate the general public that if you want to have these unique and special restaurants around, we have to have a bailout." Chef Gabriel Kreuther: "These closings are not made by choice, they are mandated. And I believe that when the government comes and mandates you to close, they have to have a plan to make you survive." The three top Chefs agree: "It's about leadership from the top down. And, if we don't have leadership on the federal level, the local level is useless.Then at the same time if it's not coming from the top, top-down, then maybe it needs to come from our representatives in Congress and our Senators." Link to the podcast episode on Apple Podcast  #gallery-3 { margin: auto; } #gallery-3 .

Today, on the The Local:Your Quick 6 headlines, Alex Frane from Eater joins us to talk about the pandemic impact on Portland restaurants, and our interview with local chef legend Naomi Pomeroy -- who is  convening restaurateurs to advocate on a national level. Independent Restaurant Coalition Take-Out and Delivery options, from Alex Frane on Eater Beervana on the Brewing Industry's challenges Adoptable Pets at Multnomah County Animal Services

On this episode of XRAY AM: (1 ) Host Jefferson Smith interviews with Chris Smith, candidate for Metro District 5. (2) News with Friends, with Emily Gilliland and Hannah Rosenau, (3) Naomi Pomeroy joins us to discuss the impact of COVID19 on the local restaurant industry and how the Independent Restaurant Coalition is organizing support. (4) We end with Tyler TerMeer, CEO, of Cascade AIDS Project.

In our second of a special series of nightly reports for an industry in crisis, chef Naomi Pomeroy joins Andrew from Portland, Oregon, to share how she and her colleagues are faring in the Pacific Northwest. Naomi also discusses the parallel between grief and what the restaurant community and world at large is experiencing right now, what it's like to be a chef without their kitchen, and on the personal connections that help make it bearable.Our great thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteBeast restaurant Expatriate restaurant(The NY State petition mentioned on tonight's episode lives here.)

A rare, themed episode of the pod. Two chefs and two writers discuss the conceiving, making, and business of cookbooks. Paul Kahan takes us through his new Cooking for Good Times; writer Jamie Feldmar talks collaborating with top chefs like Angie Mar and Naomi Pomeroy; writer and editor Raquel Pelzel talks about acquiring cookbooks at Clarkson Potter and her own Umami Bomb; and chef Rob Newton explains the regional approach to his Seeking the South. And on his Toqueland blog this week, Andrew shares his working list of chef categories for the future that's already here.  ***LINKS***Andrew Talks to Chefs Official WebsiteCooking for Cook TimesJamie FeldmarTaste and TechniqueNew Orleans KitchenButcher + BeastRaquel PelzelUmami BombRob NewtonSeeking the South

Jerry and Helen are excited to share their interview with Michael Hebb, the author of "Let's Have Dinner and Talk About Death”, and the founder of Death Over Dinner.  According to the Death Over Dinner website, Michael “ has been staging convivial gatherings and redefining hospitality/tablemaking since 1997; co-founding the City Repair project with Mark Lakeman; and co-founding family supper, ripe, clarklewis, and the Gotham Bldg Tavern in Portland OR with Naomi Pomeroy. His expansive multidisciplinary dinners have taken place on five continents, have been exhibited in several museums and featured in the NY Times, W, Art Forum, The New Yorker, GQ, The Guardian and dozens of international publications. Michael strongly believes that the table is one of the most effective (and overlooked) vehicles for changing the world. You can learn more about Michael and the many resources he offers at his website, Round Glass, and also read about his book Let's Talk About Death Over Dinner.  Listen to more podcasts from The Heart of Hospice to learn about advance care planning, self care, hospice philosophy, and how you can volunteer with a hospice agency in your area. When you visit theheartofhospice.com, take a minute to subscribe to the podcast so you can listen on your favorite podcast spot - Google Play, iHeartRadio, Spotify, Radio.com, or Apple podcasts.

Naomi Pomeroy the chef and owner of Beast, one of Portland’s hottest restaurants, must be getting used to accolades. She’s received best chef nods from Food & Wine and Bon Appetit and been included on Oprah’s Top 10 Women on the Rise list. Marie Claire magazine even called her the next Alice Waters. Naomi talks with Dana Cowin, host of Speaking Broadly, about the secrets to her success, and two passion projects outside of her restaurant. HRN On Tour is powered by Simplecast.

Radio Cherry Bombe stopped in Portland last year as part of its Future of Food Tour for a live episode at The Nightwood Society. Naz Sahin of Motherland, Chef Naomi Pomeroy of Beast and Expatriate, and Vivian Zhang of On She Goes speak about their vision for the future of food. They are followed by a panel featuring Michelle Battista, co-owner of The Nightwood Society; Chef Arlyn Frank of Platano Rising; Kim Malek, co-founder & CEO of Salt & Straw; Nong Poonsukwattana, founder of Nong’s Khao Man Gai; wellness guru Alison Wu of Wu Haus; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour! Radio Cherry Bombe is powered by Simplecast.

For the past 20 years Michael has been working to understand the secrets of human connection. His projects have turned into international movements and impacted millions. His second book "Let's Talk About Death" published by Hachette/Da Capo will be available in the U.S., U.K., and Australia in October of 2018. Michael recently became a Partner at RoundGlass to further expand his efforts to impact global well being.  In 1999 Michael and Naomi Pomeroy co-founded Family Supper in Portland, a supper club that is credited with starting the pop-up restaurant movement. In the years following they opened the restaurants clarklewis and Gotham Bldg Tavern, garnering international acclaim.  After leaving Portland, Hebb built Convivium/One Pot, a creative agency that specialized in the ability to shift culture through the use of thoughtful food and discourse based gatherings. Convivium's client list includes: The Obama Foundation, Robert Wood Johnson Foundation, TEDMED, The World Economic Forum, Bill and Melinda Gates Foundation, Clinton Global Initiative, X Prize Foundation, The Nature Conservancy. Are you looking to find your purpose, navigate transition or fix your relationships, all with a powerful group of men from around the world? Check out The Alliance and join me today. Check out our Facebook Page or the Men's community. Subscribe on Apple Podcasts | Google Podcasts  | Spotify For more episodes visit us at ManTalks.com | Facebook | Instagram | Twitter    Did you enjoy the podcast? If so please leave us a review on Apple Podcasts or Stitcher. It helps our podcast get into the ears of new listeners, which expands the ManTalks Community Editing & Mixing by: Aaron The Tech

If there’s one thing Naomi Pomeroy has noticed in her years of cooking and running restaurants, it’s that people don’t seem to have time to eat anymore. Whether it’s the traffic in Portland, Oregon, where she is a restaurateur, or whether we’ve all just subconsciously sped up over time, it’s getting harder and harder to convince people to settle in for a leisurely several-hour-long dinner.This hasn’t stopped her from serving a six-course tasting menu at Beast, the restaurant she’s owned for more than 10 years, or from serving leisurely drinks and snacks (like her famous take on James Beard’s raw-onion sandwich) at Expatriate, the restaurant across the street.But slowing down and enjoying things is important to her, whether it’s the meals she eats with her kitchen staff or the time she spends on floral design at her new plant shop, Colibri. On this episode, we talked about what’s changed in Portland since she opened her first restaurant, what’s changing in restaurant work culture, and what cooking and flowers have in common.Also on the episode, Matt talks to chef Daniel Holzman as part of their ongoing series, 100 Questions for My Friend the Chef. This week, they’re talking about the virtues of homemade hummus.This episode is sponsored by Joule by ChefSteps.

A double-feature episode—Chefs Naomi Pomeroy and Pano Karatassos both have relatively new non-restaurant ventures in their lives. Naomi, based in Portland, Oregon, has opened—of all things—a flower shop. Why did this chef who already has a successful restaurant (Beast), bar (Expatriate), and cookbook (Taste & Technique) take on such a seemingly out-of-left-field enterprise? To find out, Andrew sat down with her at the shop, Colibri, for a free-flowing and wide-ranging conversation. Pano, based in Atlanta, Georgia, and known for his Greek seafood restaurant Kyma, just saw his first cookbook, Modern Greek Cooking, published. Andrew and Pano discuss his career (he came up cooking for Eric Ripert, Thomas Keller, and Jean-Georges Vongerichten) and the process of writing and producing one’s first cookbook. Two complementary interviews about how the chef’s mind and talents can be adapted to extra-kitchen pursuits. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast.

HRN’s Communications Director Kat Johnson ends our coverage of Feast Portland by talking true Appalachian cooking with Maya Lovelace, a fellow Southerner, and the chef behind Mae and a forthcoming Meat + Three spot in Portland. Maya describes working for chef stars Sean Brock and Naomi Pomeroy—and tells us why she thought she’d never open her own restaurant. Maya Lovelace is bringing Southern flavors and soulful storytelling to Portland, Oregon. After tours in the legendary kitchens of Sean Brock and Naomi Pomeroy, she followed her heart back to the flavors of her North Carolina home, schooling Portland with generous 10-course Southern Appalachian feasts at Mae. After three years as an award winning pop-up (Eater Young Gun 2016,Eater PDX Chef of the Year 2016, James Beard Foundation Awards Rising Star semi-finalist 2017 and 2018, Zagat National 30 under 30 2017, Star Chefs rising star 2018) Maya is finally opening a brick and mortar location with Yonder, a Southern meat & three with Portland charm, coming this year to Northeast Portland. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

What is American food? To answer this question—and dispel the myth that our nation is a culinary wasteland—food author and editor Gabrielle Langholtz presents us with America: The Cookbook, a comprehensive compilation (and celebration) of our country’s myriad traditions and regional favorite dishes. Langholtz is joined in by Seattle-based chef and author Renee Erickson and Portland, Oregon food legend Naomi Pomeroy. Together they open a conversation about America’s heritage of melting-pot fusion cooking techniques inspired by immigration and diversity, which has emerged into the rich innovative culture we know today. Through her thoroughly researched compendium of 800 home-cooking recipes, complete with state-by-state menus and essays from 100 of our foremost chefs and food experts, Langholtz invites us to explore the history of American cuisine. Gabrielle Langholtz is the author of America: The Cookbook, former editor of Edible Manhattan and Edible Brooklyn, and previous head of special projects at New York City Greenmarket. Renee Erickson is a James Beard Award winner and co-partner of The Walrus and the Carpenter, The Whale Wins, Barnacle, Bar Melusine, Bateau, and General Porpoise, and author of the author of A Boat, a Whale & a Walrus. Naomi Pomeroy, a native Oregonian, cooks produce-forward food at Beast in Portland, Oregon. She won the James Beard Foundation Best Chef: Northwest award and is author of Taste and Technique, winner of an International Association of Culinary Professionals award. Presented by Town Hall Seattle as part of the Arts & Culture series. Recorded live at The Summit by Town Hall Seattle Friday, October 13, 2017

Naomi Pomeroy’s Portland restaurant Beast turns 10 this year, and over the past decade, the self-made chef has mellowed. Ten years of running the restaurant, which, so far, has stuck to a six-course menu and set seating times, has taught the Pomeroy to yell less, adapt more, and consistently prioritize fun in the kitchen. “The key to my success has always been empowering the people around me,” she says. Another likely contributor: fan-favorite appearances on two TV shows. After getting her start in food with her own catering company at 22, she’s done all this without ever having worked for “one of those old man chefs.” Pomeroy stopped by the Eater Upsell to chat with Upsell hosts Helen and Greg about her rules for the kitchen, drawing menu inspiration from the sky, and being “robbed” of an Iron Chef win. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on twitter! Naomi: instagram.com/NaomiPomeroy Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit megaphone.fm/adchoices

Congressman Earl Blumenauer shares his perspective on the recent election, chef Naomi Pomeroy strives to make a gourmet dish with ingredients sourced from our local convenience store, Darcelle reflects on her path to becoming America's oldest drag queen, comedian Mohanad Elshieky compares notes on life in Portland to his hometown of Benghazi, and My Bubba makes us lonesome... in a good way.

Ep. 106 - Zach spent this past weekend at Outside Lands in San Francisco, stuffing his face, feeding bands, and podcasting... and here is the fruit of all that labor. Him and our good friend Jeff Miller (from Thrillist LA) talked to Ryan and Andrew from Grouplove, Stella from Warpaint, and Chefs Naomi Pomeroy (from BEAST in Portland) and Kris Morningstar (from The Gorbals in Los Angeles) who they ran into during Haim's performance.  The three conversations, which took place backstage at the festival, have been combined into one podcast spectacular for your listening pleasure!  ***********************This week's podcast was sponsored by UE Boom and #makemusicsocial who made our entire trip to Outside Lands possible.  And you can actually see all the bands we ate grilled cheese sandwiches with this past weekend plus the 10 loudest foods we ate at the festival at www.makemusicsocial.com 

Today is a very special food-and-drink-only episode of Snacky Tunes. Darin and Greg Bresnitz are joined in the studio by Naomi Pomeroy of Beast in Portland, Oregon. Tune in to hear about Beast’s history in the Alberta Arts District, Portland’s affinity for farm-to-table cooking, and its fixed menu in a sea of vegetarians and vegans. Naomi discusses what two tribute dishes she would make for the people who taught her how to cook- her mother and grandmother. Also in the studio is Lesley Townsend, founder and organizer of the Manhattan Cocktail Classic. Tune in to hear about this year’s event and all of the surprising collaborations with technology, theater, and music. This program has been sponsored by Hearst Ranch. “Portland is a really natural place for farm-to-table food because the farms are really close to the city” “This is a fixed menu, and there’s going to be meat.” — Naomi Pomeroy on Snacky Tunes “The whole point of setting up the festival in this way is to have as many different entities become a part of it, and host their own events.” — Lesley Townsend on Snacky Tunes