Podcasts about naz deravian

This week on HRN we are examining how folks are changing the world of food and how food has always been a part of changing the world. We are traveling through space and time to bring stories of trailblazers and revolutionaries–those who are truly breaking bonds. First, we reflect on how the Persian diasporic community is connecting to cuisine in the context of the women-led revolution underway in Iran. We also hear about how a group of women banana workers in Latin America have transformed their unions. Next, we travel to Japan to hear how one sushi chef is carving out space for women in a male-dominated industry. Finally, we hear how a group of Black chefs in the Netherlands feed their community and beyond while raising awareness about the history of enslavement. If you are hungry for inspiration come and listen!Further Reading:You can find Dana Frank's book Bananeras: Women Transforming the Banana Unions of Latin America here. You can find Naz Deravian's cookbook Bottom of the Pot here and read her blog hereLook to Aviva Chomsky's essay, Globalization, Labor, and Violence in Colombia's Banana Zone, for further reading.Check out this interview with Iris Munguia, the lead organizer for the Coordination of Banana Unions in Honduras (COSIBAH). You can learn more about Adela Torres, the General Secretary of Colombian agricultural workers union, here.Learn more about Keti Koti and Arya and Ira Kip's work here, and check out this video about the unresolved colonial history of the Dutch.Check out Yuki Chidui's Instagram here.Meat and Three is Powered by Simplecast.

Senior food editor Andy Baraghani talks to Naz Deravian about growing up with her parents' Persian cooking, how she decided to start a cooking blog, and how that blog turned into her first cookbook, Bottom of the Pot. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The past six weeks have seen historic demonstrations sweep across Iran following the death of 22-year-old Mahsa Amini, with protesters—the majority of whom are women—taking to the streets to address the country's status quo. Lale chats with Iranian-American cookbook author Naz Deravian, whose book Bottom of the Pot: Persian Recipes and Stories, won a 2019 Julia Child Foundation award, to discuss the current uprising, how food both maintains and strengthens her bonds with the country, and the ways that food culture can help shape our understanding of a place. For more from Women Who Travel, visit our website or subscribe to our email newsletter. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Brothers Craig and Shaun McAnuff, born in South London to Jamaican parents,  embrace the Ital diet of Rastafarians, which includes plant-based recipes using spice and natural flavors. The Associated Press' Adam Beam reports on how California farmers are looking for alternatives to irrigate their crops as drought continues in the state. Americans annually consume $4 billion of carbonated water  — is that better than its flat counterpart? Chef and author Naz Deravian explains how Afghans celebrate Nowruz at the table. LA Times restaurant critic Bill Addison grabs a spot at the counter at Clark Street Diner. Finally, green garlic is at the farmer's market, where correspondent Ben Mims talks about shrimp curry with Rashida Holmes of Bridgetown Roti.

Does growing your own sabzeh give you an anxiety attack?  Worry no further!   Co-hosts, Bita and Beata are honored to be joined on the Modern Persian Food podcast by a special guest Naz Davarian in a special tutorial where Naz teaches how to grow sabzeh, also known as Persian grass, from start to finish.  Sabzeh is one of the 7 symbolic items arranged on the Haft-seen table for Norooz, the Persian New Year, the sprouting of new life!     Sabzeh represents life, new life, renewal, rebirth, new beginning, celebration   What is growing sabzeh?:  It's germinating sprouts from dry seed   What are the seed options for growing sabzeh?:  Lentils (looks like clovers), barley, wheat (looks like grass), mung beans, chia seeds (looks like clovers). Naz's preferred seed to sprout is lentil.     Timing:  start counting 14 days back from the turning of the season, Norooz this year is March 20th.  The timing will vary depending on the climate you are in.  If you want your sabzeh to stay fresh and green through the entire 13/14 day celebration, start a couple days “late”   Potential challenges: Not sprouting (too dry) Getting stinky or moldy (two wet) Growing in different climates - too hot or too cold, too much sun or too little; adjusting heat source, light, and amount of water   What do you need? 1 cup lentils Bowl Thin dish cloth A flat dish with a rim like a pie plate A spray bottle or spritzer (optional)   How to grow sabzeh: Soak the lentils for about 3 days or so (until you see the sprout, cracking through) Rinse the water once a day by gently tipping the bowl  After 3 or 4 days pour all of the water out Line a plate or platter with a damp dish cloth or paper towel Pour all of the sprouted lentils onto the lined plate/platter (does not need to be a single layer) Cover with another dish cloth or paper towel Keep it damp - you will begin to see little green shoots growing! - will happen between 5-7 days When lentils have started growing little roots on the bottom, transfer the lentils on another platter with nothing on the bottom but a cloth or paper towel on the top Spray water on top or use your hand to sprinkle, sprinkle over the top - damp, not soaked and not dry Don't put it in the sun or in a hot spot at this point When there are plenty of green shoots, start “chasing the light”, move them around to sunny spots in the house - sprouts will start bending and reaching towards the sun Drain out/tip out the excess liquid very carefully and use the spray feature in the sink to refresh the water Continue spritzing and watering the sabzeh all the way until the 13th day, Sizdah bedar   What to do with the sabzeh: Make a wish by tying two shoots together (grass works too if you don't have sabzeh) Traditional method: Lift the sabzeh which is now one big clump, rooted together, out of the dish and release the sabzeh into a running body of water Alternatively, compost the sabzeh   Referenced podcast episodes: Episode 22: Norooz part 1: Prelude to Persian New Year and Charshambeh Souri Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food Episode 24: Norooz Part 3: Persian New Year Sizdah Bedar Episode 44: Lentils   Dishes referenced: Persian Frittata Koo Koo Sabzi Ash Reshteh | Persian Noodle Soup   Article about Haft Seen Salad: Berkeley chef's childhood memories inspire dish for the Persian New Year   Follow Naz Davarian's Instagram @bottomofthepot daily tutorials on growing your own sabzeh Twitter: @bottomofthepot1   All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes   Podcast production by Alvarez Audio

In Episode #22, co-hosts Bita and Beata give an overview of the Persian New year including when it is, the symbolism around this important holiday, and some of the rituals around preparing for the customary 13 days of festivities.   What is Norooz (also spelled Nowruz, Norouz, etc.):  direct translation from Farsi is “New Day”.  Also referred to as Eid or Aid Norooz.  A Persian New Year celebration (the new year based on the solar calendar) and tradition originating in Zoroastrian times almost 4000 years ago. This year the new year will be the year 1400!   When is the Persian new year? The Persian New Year falls on the first day of spring at the exact moment of the vernal equinox (typically falling somewhere between March 19th and 21st in our northern hemisphere).  This year, in 2021, the exact time of Persian New Year is 2:37:28 AM, Saturday March 20, 2021 (PST)   What is the meaning behind Persian New Year? Renewal, cleansing, growth, healthy, spreading love, hope Family - paying respects to older family and friends   Customs and rituals taking place in preparation for the turning of the new year Spring cleaning and cleansing of home mind, body, and soul Shopping for a fresh new outfit, shoes, clothes to be worn on Norooz for good luck Preparing and setting up for the Haft-seen spread (more to come on the specifics of the Haft-seen in Part 2 of our Norooz series), specifically growing Sabzeh Gathering coins and crisp new bills to give to kids as ‘aidee’ (translation - new year gifts)   Sabzeh (one of the items on Haft-seen spread) Grass grown from lentils, mung beans, or wheat - symbolizing growth and life on the haft-seen table setting General steps for growing your own sabzeh include soaking the beans, sprouting, transferring to dish, covering with a cloth, spritzing with water. Recommend to follow growing instructions from author Naz Deravian (Bottom of the Pot) from Instagram.  Buying catnip grass or wheatgrass as a cheat or short cut   Chaharshanbeh Souri (or Suri) - translation, Red Wednesday, also known as the Festival of Light and Fire Celebrated on the eve of the last Wednesday of the Persian year (Tuesday night)  Ritual - take turns jumping over bonfires while chanting:“Sorkhieh toe az man, Zardieh man az toe” - translation:  “Your redness/health is mine, my paleness/pain is yours”, more casually translated ‘hey fire, give me your rosy health and take my sickly complexion!”   A playful night – a cleansing ceremony circulating feelings of happiness, health, and joy. Modern ‘cheats’ - carefully jump over candles instead of bonfires   Ajeel Persian trail mix - mixture of nuts and dried fruit Nuts: almonds, walnuts, pistachios, hazelnuts Pumpkin seeds Dried fruit: toot (dried mulberries), dried figs, dried apricots, yellow raisins Dried chickpeas Can be customized to your personal preference  Ask the Beats! Question from one of our focus groups: How do you make a rich Persian dish healthier? Cut down on fatty meats and deep frying by choosing lean meats and cutting down on butters and oils.  Bake or use an air fryer as an option.  Also try using a non-stick or teflon pan to cut down on oils for making tahdig (crispy bottom of the rice pot).   Resource links and recipes from this episode:   Naz Deravian http://bottomofthepot.com Follow @bottomofthepot on Instagram and look out for Naz Davarian’s steps for growing your own sabzeh for the haft-seen table   Bita’s recipe for: Ajeel | Persian Trail Mix Podcast production by Alvarez Audio

B.C. Seniors Advocate Isobel Mackenzie responds to concerns about COVID-19 spreading at long-term care homes. Chef Junior: 100 Super Delicious Recipes by Kids for Kids! co-author Abigail Langford and Bottom of the Pot: Persian Recipes and Stories author Naz Deravian discuss cooking with your family.

Raising Neem-Roonis is our podcast series about the joys and challenges of raising half Iranian children, specifically when it comes to passing along language and culture. Our first interview the series is with actress turned cookbook author Naz Deravian, author of the fantastic cookbook 

Raising Neem-Roonis is our podcast series about the joys and challenges of raising half Iranian children, specifically when it comes to passing along language and culture.

Raising Neem-Roonis is our podcast series about the joys and challenges of raising half Iranian children, specifically when it comes to passing along language and culture. Our first interview the series is with actress turned cookbook author Naz Deravian, author of the fantastic cookbook 

In this episode, I speak with Naz Deravian, a cookbook author and Persian food expert. Naz and I discuss her background, her transition into the culinary world, the magic of tahdig and Iranian rice, regional varieties and diversity of Iranian cuisine, spiciness of Persian food or rather the lack thereof and of course kabab! As a warning, you're going to get really really hungry if you already aren't!

This episode we welcome Naz Deravian (http://bottomofthepot.com/about/) into our kitchen for her first cookbook, Bottom of the Pot (https://www.booklarder.com/books/info/bottom-of-the-pot-persian-recipes-and-stories). Born in Iran, Naz is a blogger, actor and writer now based in Los Angeles. During her talk she discusses her long love affair with food, the right way to eat herbs with Iranian food and also reads a lovely passage from the book. Enjoy this talk and purchase your copy of Bottom of the Pot here. (https://www.booklarder.com/books/info/bottom-of-the-pot-persian-recipes-and-stories) Bottom of the Pot https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/YjBC6gQH.jpeg Special Guest: Naz Deravian.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes Naz Deravian, author of Bottom of the Pot: Persian Recipes and Stories and the recipient of this year’s IACP Julia Child First Book Award. Todd and Naz discuss food and the immigrant experience and how cooking can be like acting. As always, Naz shares a Julia Moment. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo courtesy of Eric Wolfinger. Inside Julia's Kitchen is powered by Simplecast.

Have you ever wondered what cookbooks a food podcaster loves? Join host Nicole Schwegman as she shares and explores her top ten cookbooks of 2018! From no-knead breads to incredible smashburgers courtesy of the Baking Steel, sinfully delicious brownies, pad thai to incorporating more vegetables into your meals, delicious Persian meals, reimagined roast chicken, how to make elevated gourmet meals for one, odysseys of food and heritage, to divine pies and wine pairings, there’s something for everyone!   10) Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford   9) Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin   8) BraveTart: Iconic American Desserts by Stella Parks   7) Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong   6) Six Seasons: A New Way with Vegetables by Joshua McFadden   5) Bottom of the Pot: Persian Recipes and Stories by Naz Deravian   4) Dining In: Highly Cookable Recipes by Alison Roman   3) Solo: A Modern Cookbook for a Party of One by Anita Lo   2) Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya   1)  Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski   Honorable Mention: Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker    Recipes Mentioned in this Episode Alexandra Stafford’s Peasant Bread recipe Andris Lagsdin’s Smashburger Recipe BraveTart’s Brownies recipe Kris Yenbamroong’s Pad Thai recipe Naz Deravian’s Tahdig recipe Alison Roman’s Roast Chicken recipe   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Senior food editor Andy Baraghani talks to Naz Deravian about growing up with her parents’ Persian cooking, how she decided to start a cooking blog, and how that blog turned into her first cookbook, Bottom of the Pot. Learn more about your ad choices. Visit megaphone.fm/adchoices

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Naz Deravian Naz Deravian is the author of Bottom of the Pot: Persian Recipes and Stories, her first cookbook. Writing an Iranian Cookbook in an Age of Anxiety by Naz Deravian // The Atlantic The New Persian Cookbook That Recovers Memories from Iran by Mayukh Sen // Bon Appetit I Hid Who I Was for So Long. Until I Became a Cook. by Andy Baraghani // Bon Appetit Bonus SALT + SPINE Features: Recipe: Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh) Recipe: Smooshed Potato and Egg (Yeralma Yumurta) Giveaway: Win your own copy of Bottom of the Pot! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Andy Baraghani of Bon Appetit. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Naz Deravian is the award-winning writer of the blog and cookbook, Bottom Of The Pot. Naz's family fled Iran in 1980 amidst the Iranian Revolution and hostage crisis. Her new cookbook tells the story of her journey from Iran to the United States via Italy and Canada, and is a vibrant collection of Persian recipes and food memories. Food Without Borders is powered by Simplecast.

Bottom of the Pot Born in Tehran, Iran, Naz grew up in Rome, Italy and then Vancouver, Canada. She now lives in Los Angeles. And Bottom of the Pot is the result of cooking and eating a lot and the lively conversations around the kitchen table. Bottom of the Pot is Naz's food journal where […] The post 089: Naz Deravian: Persian Cuisine with a Global Twist first appeared on The Dinner Special podcast.