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3 episodes with northern italian
2 episodes with northern italian
2 episodes with northern italian
2 episodes with northern italian
2 episodes with northern italian
This episode of Big Blend Radio's "Books & Authors" Show with Books Forward features Marty Neumeier, author of "Octavo." Follow the clues as a biophysics graduate and a retired art historian discover a mysterious manuscript in a Northern Italian town alongside works from Francesco Melzi, the last known apprentice to Leonardo da Vinci. "Octavo" is the story of da Vinci's obsession with a murder, the manuscript that proves it, and the two women racing to publish it before their violence-driven client finds them. The book comes out in October 2025, but you can get the installments "The Scarlett Files" on Substack, here: https://martyneumeier.substack.com/ Learn more about Marty and his life in design, here: https://www.martyneumeier.com/
Kimberly and Tommaso share their experiences in Città Bassa, the lower city of Bergamo. They highlight the area's unique piazzas, shopping streets, and cultural landmarks. They also touch on Bergamo's sister city relationship with Greenville, South Carolina. Key Points: Introduction to Città Bassa: Unlike Città Alta, Città Bassa is the working part of the city, with wide, tree-lined streets. The Funicular Ride: Quick and easy access from Città Alta, offering views of the city and landscape. Piazza Pontida: Historical Significance: Originally referred to as Cinque Vie, a convergence point of five streets where merchants would sell their goods. Architectural Features: Porticos and arcades dating back to the 15th century. Modern Charm: Now a piazza with shops, cafes, and trattorias. Borgo Palazzo Neighborhood: Parrucchieri Paradise: Numerous hair salons (Parruchieri in Italian), nail salons, and other beauty treatments are located on Via Borgo Palazzo. Tommaso humorously suggests renaming the street Via Parrucchieri. Culinary Experience at Caprizza Bergamo: Pizza Recommendation: Despite nonchalant staff, the Napolitana style pizza was excellent. Menu Highlights: Kimberly enjoyed buffalo mozzarella with yellow cherry tomatoes and Parmigiano-Reggiano, while Tommaso had a Parma ham and mozzarella pizza. Via Pignolo: Street Details: Hand-laid bricks and cut stone designs on the sidewalks and streets. Craftsmanship Appreciation: Noticing and appreciating the craftsmanship in every street and sidewalk. Venetian Walls and Viale della Mura: Ancient Walls: Built in the mid-1500s and remarkably well-maintained. Scenic Views: Walking along Viale della Mura, offering views of the city. Bergamo and Greenville, South Carolina: Sister Cities Primary Goal: To promote peace through mutual respect, understanding, and cooperation. Commonalities Between Bergamo and Greenville: Textile Industry: Historical professional and personal relationships. Science and Education: Bergamo Science Festival and Greenville's Imagine STEAM event. Music: Teatro Donizetti in Bergamo and the Greenville Symphony. Follow us on Social Media Instagram Facebook
Send us a textIn this conversation, Bob Sorrentino interviews Ernesto Milani, who shares his family's migration story from Italy to the United States, particularly focusing on the early Italian immigrants in America. They discuss the correspondence between family members across the ocean, the establishment of Italian settlements in the Southern United States, and the significant role of mutual aid societies in supporting Italian immigrants. Ernesto also shares the poignant story of Rosa, an Italian immigrant who became a storyteller in America, highlighting the experiences of women in the immigrant narrative.Ernesto's Website http://ernestomilani.itTakeawaysErnesto's family migrated from Northern Italy to America in the 1890s.Many Northern Italians settled in various parts of the United States, not just New York.Letters from family members provide valuable insights into immigrant life.Emotional connections are maintained through correspondence across generations.The Sunnyside Plantation was a unique settlement for Italian immigrants in the South.Many Italians faced significant challenges adapting to agricultural practices in America.The legacy of Italian families continues to thrive in the South today.Researching family history can uncover fascinating stories and connections.The experience of Italian immigrants varied greatly depending on their region of origin.Maintaining family ties was crucial for many Italian immigrants, despite geographical distances. 5% of the population in Cugionno was born in the States.Rosa's story illustrates the immigrant experience and resilience.Women's roles in immigration are often overlooked in history.Sports played a crucial role in Italian American identity.Yogi Berra's legacy connects generations of Italian Americans.Mutual aid societies were vital for immigrant support.Cultural heritage is essential to understanding identity.Storytelling is a powerful tool for preserving history.Genealogy connects individuals to their ancestral roots.Personal journeys of exploration enrich our understanding of immigration.Turnkey. The only thing you'll lift are your spirits.Italian Marketplace LLCOnline tee shirts, hoodies and more for ItaliansItalians Swindled to New YorkThe story of the first Italians to enter New York in 1872Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showPurchase my book "Farmers and Nobles" here or at Amazon.
Hosted by David and Nycci Nellis. On today's show: · Clyde Davis, general managerand investor in Housebar, the very cool beer, spirits and wine store dedicatedto elevating the home entertainment experience. Clyde has just opened itssecond location, in Georgetown; · Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences,news about Winter Restaurant Week, what to expect across the local dining sceneand … more; · In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots; · And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (creamsoda, anyone?); · New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummingsand Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market. Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture -- and they join us to talk about it. 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: · Clyde Davis, general manager and investor in Housebar, the very cool beer, spirits and wine store dedicated to elevating the home entertainment experience. Clyde has just opened its second location, in Georgetown; · Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences, news about Winter Restaurant Week, what to expect across the local dining scene and … more; · In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots; · And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (cream soda, anyone?); · New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummings and Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market. Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture -- and they join us to talk about it. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Hosted by David and Nycci Nellis. On today's show: · Clyde Davis, general managerand investor in Housebar, the very cool beer, spirits and wine store dedicatedto elevating the home entertainment experience. Clyde has just opened itssecond location, in Georgetown; · Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences,news about Winter Restaurant Week, what to expect across the local dining sceneand … more; · In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots; · And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (creamsoda, anyone?); · New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummingsand Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market. Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture -- and they join us to talk about it. 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: · Clyde Davis, general manager and investor in Housebar, the very cool beer, spirits and wine store dedicated to elevating the home entertainment experience. Clyde has just opened its second location, in Georgetown; · Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences, news about Winter Restaurant Week, what to expect across the local dining scene and … more; · In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots; · And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (cream soda, anyone?); · New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummings and Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market. Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture -- and they join us to talk about it. Learn more about your ad choices. Visit podcastchoices.com/adchoices
In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
In the first installment of a new series that aims to dive into the wondrous rise of Como 1907, the small yet mighty Northern Italian club that sits on the banks of one of the world's most famously beautiful lakes, Rog sits down with World Cup, Premier League, and FA Cup winner, as well as current manager for Como, Cesc Fàbregas, as he embarks on the club's first season in Serie A in over two decades. Cesc details how playing under an array of legendary mangers helped him transition from player to coach, what it was like to experience Como's unlikely run to promotion last season, and what we can expect out of Como in the season to come.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
The Podcast is heading back to the famed Northern Italian wine region of Piedmont. My guest is Federica Boffa-Borgogno. She is a part of a fifth generation of wine growers. What make's her family's portfolio so impressive is the consistent level of quality. Of course, the Barolo Cannubi Riserva is gonna knock your socks off but so will the Barbera d'Alba and Dolcetto d'Alba.
The Lizzie Ens Show Join your host Lizzie Ens as she sits down with Peter Guimaraes, a true New York restaurant icon and visionary entrepreneur. In this captivating episode, Peter shares his incredible journey from his early days as a young immigrant from Portugal to becoming the proud owner of Bice Cucina, a renowned restaurant in the heart of Manhattan. Discover how Peter masterfully blends Northern Italian cuisine with the American palate to create an extraordinary dining experience. But Peter's success doesn't stop at the restaurant business. He is also the creative force behind Tipsy Girl, a popular brand of sparkling wine that has taken the market by storm. Listen in as Peter and learn about the risks he took early in his career, including financing his first land purchase through a loan shark, and how his determination and business acumen transformed that risk into a series of successful real estate investments. In this episode, you'll also hear about Peter's balance between professional success and his role as a devoted father, offering a complete picture of a man who embodies perseverance, vision, and hard work. Don't miss this inspiring conversation on The Lizzie Ens Show. Peter Guimaraes, a renowned figure in the New York culinary scene, is the proud owner of Bice Cucina, a celebrated restaurant in the heart of Manhattan that masterfully blends Northern Italian cuisine with the American palate. In addition to his achievements in the restaurant industry, Peter is the creative force behind Tipsy Girl, a popular brand of sparkling wine. Peter's inspiring journey began with his emigration from Portugal to Hartford, Connecticut, at the tender age of two. He later pursued a degree in marketing at Central Connecticut State University, laying the groundwork for his future business ventures. After college, Peter's entrepreneurial spirit led him to purchase a plot of land in Connecticut, financing the venture through a loan shark. His determination and savvy business acumen transformed this initial risk into a series of successful investments in real estate, propelling him from humble beginnings to notable success and fame. Peter Guimaraes is not only a successful businessman but also a devoted father, balancing his professional accomplishments with a commitment to his family. His story is a testament to the power of perseverance, vision, and hard work. https://www.bicecucina.com ~ More About The Lizzie Ens Show ~ Board Certified Functional Nutrition Practitioner, Holistic Health Coach, Personal Trainer, Author, Speaker, Podcast and Radio Host and Global Social Media celebrity. Meet Lizzie Ens, a trailblazer whose journey from devout Swartzentruber Amish member to a global influencer is nothing short of remarkable. As the driving force behind Undiet You, an online telehealth coaching business, Lizzie is a pioneer in holistic wellness, passionately advocating for nourishing bodies and minds in harmony with nature. But her impact doesn't stop there. As the CEO and Co-founder of Miss Commando, a beauty brand committed to non-toxic, health-conscious products, Lizzie continues to lead the charge towards a more mindful approach to personal care. From humble beginnings to global acclaim, Lizzie's story is an inspiring testament to the boundless potential of the human spirit. A true Renegade at heart, she embodies the courage to challenge convention and the resilience to pursue her dreams against all odds. www.undietyou.com Amish Renegade: The Anthropology of an Amish Girl Turned Global CEO Author Lizzie Ens Amazon.com – https://www.amazon.com/Amish-Renegade-Anthropology-Turned-Global/dp/B0D3QCKYDB/ Amazon.ca – https://www.amazon.ca/Amish-Renegade-Anthropology-Turned-Global/dp/B0D3QCKYDB/ www.undietyou.com Book with Lizzie today: https://info.undietyourself.live/consultation1 To get more of The Lizzie Ens Show, be sure to visit the podcast page for replays of all her shows here: https://www.inspiredchoicesnetwork.com/podcast/the-lizzie-ens-show/
Hi Guys, welcome back to TV Reload. Thank you for clicking or downloading on today's episode with Harry the most shocking eliminated contestant on Masterchef Australia for 2024. This season finishes up on Tuesday night next week on Network Ten with only a few episodes to go! With fond of memories of helping his Mum and Dad in the kitchen as a kid, Harry really embraced cooking around age 12, influenced by his family of good cooks, and heritage spanning Northern Italian, English and German. Super passionate about sustainably harvesting seafood, Harry has been known to swim for hours in search of crayfish, even in shark-infested waters! He finds it incredibly rewarding to dish up something delicious he has harvested for family and friends, and has a huge respect for fresh produce, not letting anything go to waste. Harry was a popular personality right from the start and I feel like in years to come we will remember his time in the Masterchef kitchen as one of the greats - even though he dropped out a week before the final. We will also unpack the pressure of cooking fish (his skill set) in that final elimination. I call bullshit that he was overwhelmed by the celebrity chef but we will get to the bottom of that. I will ask about getting married in the first few weeks of the show and what his now wife thought of juggling their special day with his filming requirements. We will also discuss personality vs skill in the Masterchef kitchen and he will address his winning edit that fooled most of the viewers. We will even dive-deep into the producers of the show and if they try and sabotage the cooks to control the outcomes… Which is quite hilarious! There is so much to unpack with Harry. So sit back and relax as we unpack his time in the Masterchef Australian kitchen. See omnystudio.com/listener for privacy information.
We are so happy to be back in studio sharing our latest travel adventures through some of Northern Italy's finest Wineries! We love Italy - the food, the culture, the scenery and of course, the wine - and we recently planned a gastro tour of Northern Italy where we could explore some of the famed wineries of the Tuscany. So strap yourselves in as we embark on a sensory journey through the lush vineyards and historic cellars of of the Chianti and Montepulciano wine regions. Whether you're a seasoned oenophile or a curious wine enthusiast, this episode offers a delightful blend of education and entertainment. We highlight four absolute gems and provide you with everything you need to know about exploring these and other wineries throughout Northern Italy. Get ready to explore some of Italy's best and let the rich flavors and history of Northern Italian wineries transport you to a world where every bottle holds a story waiting to be savored. Be sure to check out our accompaning blog for more information. Cheers!
In this episode of Pure Life Podcast, we dive into some of Northern Italy's finest Wineries! We love Italy - the food, the culture, the scenery and of course, the wine - and we recently planned a gastro tour of Northern Italy where we could explore some of the famed wineries of the Tuscany. So strap yourselves in as we embark on a sensory journey through the lush vineyards and historic cellars of of the Chianti and Montepulciano wine regions. Whether you're a seasoned oenophile or a curious wine enthusiast, this episode offers a delightful blend of education and entertainment. We highlight four absolute gems and provide you with everything you need to know about exploring these and other wineries throughout Northern Italy. Get ready to explore some of Italy's best and let the rich flavors and history of Northern Italian wineries transport you to a world where every bottle holds a story waiting to be savored. Be sure to check out our Blog and Destinations pages for more information. Cheers!
The port city of Trieste on the Adriatic Sea is known for its many cafés and specialty coffees. Yet pork with sauerkraut and potatoes also counts among the city's culinary classics.
Ferrari director Michael Mann and cast members Adam Driver, Penélope Cruz, and Gabriel Leone discuss diving deep into projects, the complexities of the Ferrari family, and competitive racing with NYFF Artistic Director Dennis Lim at the Closing Night press conference. Michael Mann (The Insider) brings his astonishing command of technique and storytelling to bear on this emotional, elegantly crafted dramatization of the life of the legendary car manufacturer and entrepreneur Enzo Ferrari at a professional and personal fulcrum. It's 1957, and the marriage of Enzo (Adam Driver, in an artfully internalized performance) and Laura (Penélope Cruz, a ferocious revelation) has begun to irrevocably fracture as a result of his philandering and the tragic recent death of their young son. Their unsettled domestic world is on a collision course with his work life as Enzo faces a pair of major turning points: financial pressure to increase productivity, which means going against his long-standing desire to only produce race cars, and preparations for the treacherous cross-country open-road Mille Miglia race. Dovetailing these narrative strands, Mann effortlessly shifts gears between elegiac and spectacular, climaxing in an exhilarating and terrifying race across the Northern Italian landscape—a visual and aural wonder of revving machinery against bucolic splendor—that ranks with the greatest set pieces of Mann's career. Aided by a magnificent cast, which also includes Shailene Woodley, Gabriel Leone, Patrick Dempsey, and Jack O'Connell, and glorious on-location shooting in Ferrari's hometown of Modena, Mann has constructed a marvel of classical cinema. A Neon release. NYFF61 Closing Night is presented by Campari.
A chat with Chef Pablo Estrada, at Half Moon Bay's Fattoria e Mare
Throughout history, artists and writers have been drawn to the Northern Italian hill town of Asolo; some say it's because it's the “city of a hundred horizons,” I think it's because it's the home of Asolo Prosecco!At one time, you might have caught a glimpse of poet Robert Browning, actress Elenora Duse, or writer Freya Stark sitting enjoying a glass of bubbly at one of the cafes in this Pearl of the Veneto; I can almost guarantee the liquid in their glass was Asolo prosecco! In this episode, I'm taking you with me to Asolo to meet a few people who are making Asolo Prosecco what it is! We‘ll begin with a masterclass led by Wine Educator and Journalist Gianpaolo Giacobbo, who will explain what Asolo prosecco DOCG is exactly. Then Ugo Zamperoni is next. He is the President of the Conzorio of Asolo Prosecco - which is the association of producers and grape growers. Then we are off to meet a few producers of Asolo Prosecco: Dennis Bordin from the Tenuta d'Asolo Progress Country & Wine House, Ermenegildo Giusti of Giusti Wine, and then we finish with Tenuta Baron's Andrea Sbrissa. I interviewed them all in situ, so alas, there is no video podcast this week, but you can find a video guide to the town of Asolo and a selection of the vineyards and historical sites you can visit when you are next in town. You can find it on my YouTube channel, youtube.com/lushlifemanual. Our cocktail of the week comes straight from master mixologist Samuele Ambrosi, owner of Cloakroom Cocktail Lab and Knowledge Hub in Treviso. We met at Venice Cocktail Week last year, and I am thrilled to include one of his cocktail creations. It's called the Made in Italy and is a little different from what you might think of as a prosecco cocktail - because it's savory!The cocktail of the week is Samuele Ambrosi's MADE IN ITALY.INGREDIENTS 50ml Basil and "datterino" tomatoes cordial*150 ml Asolo DOCG Prosecco extra BrutMETHODAdd all the ingredients to a mixing glassAdd iceStir, stir, stirStrain into a champagne glassGarnish with a tomato basil cracker*Basil and "datterino" tomatoes cordial*In an electric blender, add 500gr cherry tomatoes and 10/12 fresh basil leaves and blend everything for a few minutesLeave the liquid all together for 10/15 minutes in the fridge.Then strain all and put 1 tsp white sugarKeep the cordial in the fridgeBest before 10/12 daysYou can use the leftovers (tomato peel, basil leaves, etc.) to make the garnish! You'll find this recipe, more prosecco cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you'll find some of the ingredients in our shop.Full Episode Details: https://alushlifemanual.com/asolo-prosecco-podcast-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to patreon.com/lushlifeLush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great...
The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta.[4] Polenta is a staple of Northern Italian (to a lesser extent, the Central Italian one, e.g. Tuscany), Swiss, Southern French, Slovenian cuisine and, due to Italian settlers, the Latin American one. It is often mistaken for the Slovene-Croatian food named žganci.[1] Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition
1841 has finally arrived on .games, and Joe's here to teach you the basics and give you the tools to get started exploring this Northern Italian box of delights. Also all of our recent plays from DoaMcoN including 1830, 1832, 1870, 18??, TOP VIP, and more! 0:00 - Intro 1:25 - Listener Feedback/News 3:22 - Quad Jumps 8:30 - France Rails 10:49 - Doamcon Summary (18??, 1870, 1832, Locowerks, GMO, 1830:TCG, TOPVIP:1871, 1841, 1830 39:00 - Main Topic - 1841 Play and Strategy Primer 1:29:45 - Outro http://www.dadsonamap.com https://www.youtube.com/@thechoochoocrew7615 Support the Show - Patreon: http://www.patreon.com/dadsonamap Twitter - @dadsonamap Instagram - @choo_choo_crew_podcast
The Hanseatic League undergoes a fundamental transformation in the second half of the 14th century. It turned from a guild of merchants trading across the Baltic and the North Sea into an alliance of trading cities. An alliance that has proven that it can fight and win wars against major territorial powers. That sits quite uncomfortably with the existing European rulers who wonder what to do with this alien inside their body politic.The Hanse had acquired a wide range of trading privileges in their main Kontors in England, Flanders, Norway and the Republic of Novgorod. These privileges did not only disadvantage the locals who were unsurprisingly hostile but also challenged the authority of the princes. That was just about bearable as long as this was just a community of grubby merchants from the Empire. Now that these merchants had built formidable cities, commanded great navies and toppled kings, it became an entirely different ballgame.Furthermore, the legitimacy of the Hansa was fragile. The Hanseatic Cities, apart from Lübeck and Dortmund weren't free imperial cities, making them at least formally subject to their territorial lords. As such they could not form an actual league of cities as the Northern Italian republics had done a hundred years earlier. Nor were they allowed to conduct foreign policy against their territorial lord, though they sometimes did. These fault lines will become ever more apparent as we go forward with our history. This week we will get a first glimpse at what will lead to the ultimate demise of the League as we get into the year 1388, a year when the cities face off against three of the most powerful political entities in Northern Europe, the kingdom of England, the county of Flanders and the Republic of Novgorod. The music for the show is Flute Sonata in E-flat major, H.545 by Carl Phillip Emmanuel Bach (or some claim it as BWV 1031 Johann Sebastian Bach) performed and arranged by Michel Rondeau under Common Creative Licence 3.0.As always:Homepage with maps, photos, transcripts and blog: www.historyofthegermans.comFacebook: @HOTGPod Twitter: @germanshistoryInstagram: history_of_the_germansReddit: u/historyofthegermansPatreon: https://www.patreon.com/Historyofthegermans
The Hanseatic League undergoes a fundamental transformation in the second half of the 14th century. It turned from a guild of merchants trading across the Baltic and the North Sea into an alliance of trading cities. An alliance that has proven that it can fight and win wars against major territorial powers. That sits quite uncomfortably with the existing European rulers who wonder what to do with this alien inside their body politic.The Hanse had acquired a wide range of trading privileges in their main Kontors in England, Flanders, Norway and the Republic of Novgorod. These privileges did not only disadvantage the locals who were unsurprisingly hostile but also challenged the authority of the princes. That was just about bearable as long as this was just a community of grubby merchants from the Empire. Now that these merchants had built formidable cities, commanded great navies and toppled kings, it became an entirely different ballgame.Furthermore, the legitimacy of the Hansa was fragile. The Hanseatic Cities, apart from Lübeck and Dortmund weren't free imperial cities, making them at least formally subject to their territorial lords. As such they could not form an actual league of cities as the Northern Italian republics had done a hundred years earlier. Nor were they allowed to conduct foreign policy against their territorial lord, though they sometimes did. These fault lines will become ever more apparent as we go forward with our history. This week we will get a first glimpse at what will lead to the ultimate demise of the League as we get into the year 1388, a year when the cities face off against three of the most powerful political entities in Northern Europe, the kingdom of England, the county of Flanders and the Republic of Novgorod. The music for the show is Flute Sonata in E-flat major, H.545 by Carl Phillip Emmanuel Bach (or some claim it as BWV 1031 Johann Sebastian Bach) performed and arranged by Michel Rondeau under Common Creative Licence 3.0.As always:Homepage with maps, photos, transcripts and blog: www.historyofthegermans.comFacebook: @HOTGPod Twitter: @germanshistoryInstagram: history_of_the_germansReddit: u/historyofthegermansPatreon: https://www.patreon.com/Historyofthegermans
With just about a year under its belt at Reston Metro Plaza, we wanted to see what all the hype was about at Davio's Northern Italian Steakhouse, which opened November 2022, joining 10 other prime locations across the United States. Known for their elegant setting, masterful dishes and a dining experience where it's “all about the guest” we're excited to learn more from Gordon Leigh on this episode of the DMV Dine In podcast!
If you want more information on the restaurants mentioned in this week's episode, click on the links below: Le Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned four stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La Liste, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaks Favorites from Eric RipertBalthazar - One of Eric's favorite restaurants where he frequents once a week. Founded in 1997, this classy brasserie serves a traditional French spread from fresh seafood and shellfish to bread and pastriesSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is where Eric loves visiting for dinnerYakitori Totto - Serves grilled Japanese meat and vegetables on skewers seasoned with a sweet housemade "Tare" sauce located between 8th Ave & BroadwayCitarella - Eric's go-to market for buying fishTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurants. Eric recommends the grocery as a one-stop-shop for buying ingredientsFrantzén (Stockholm) - The beautifully executed, three-Michelin star, fine-dining restaurant Eric wants to visit again on his next trip back to Sweden Restaurants referenced by Melissa Biggs Bradley and Indagare Productions Director Kathryn Nathanson: Claud - European-style wine bar located in East Village that was recently rated in the New York Time's Top 100 restaurants. Try to dine at the Chef's table!Monkey Bar - Swanky, old-school New-York eatery founded in the 1930s by the team who is behind Au Cheval and 4 CharlesBad Roman - Celebratory Italian restaurant by the Quality Group with Las Vegas energy, located in Columbus Circle ItalianRao's - Southern Neapolitan Italian restaurant known for its authentic food and old-style ambiance. This is an invite-only reservation system as the tables are owned by clientsVia Carota - Located in West Village, this restaurant by chefs Jody Williams and Rita Sodi honors old-world Italian roots, lifestyle, food, and décorI-Sodi - Another spot by Rita Sodi, this Italian restaurant, inspired by Rita's farm north of Florence, is a must-stop for a negroni cocktail and the cacio e pepe pasta dishLilia - Simple Italian and soulful cooking by Missy Robbins located in BrooklynMisi - Another restaurant by Missy Robbins located in Brooklyn, known for its handmade pasta and vegetable antipastiMarea - Coastal Italian cuisine great for octopus fusilli and sitting at the barKing - Ever-changing reliable Italian menu in a relaxed, elegant dining environmentRezdôra - Located in the Flatiron neighborhood, this restaurant features the cuisine of Emilia Romagna and is known for its homemade pasta, meat, fish, local vegetables, and Northern Italian wine BurgersJG Melon - Known for its juicy hamburgers and bloody marys, this spot brings a retro-style flare to the Upper East Side and is cash onlyHillstone - Part of the Hillstone Restaurant Group, this American eatery continues to serve its staple burger in NYC Minetta Tavern - Described as “Parisian steakhouse meets classic New York City tavern,” this spot is home to the must-try Black Label burger4 Charles Prime Rib - A late-night intimate spot in West Village with old-school decor where you can try the prime rib burgerEmily - Italian-Style burger located in Clinton Hill and West Village BagelsH&H Bagels - Founded in 1972, this shop uses its original recipe and the artisanal water method to create its bagels, making them crusty on the outside and soft on the insidePick A Bagel - Hand rolled and kettle boiled bagels where you can try the flagel (flat bagel)Popup Bagel - Located on Thompson St., this “not famous but known” bagel shop started as a backyard pickup window and has now grown into several pop ups and permanent locationsGoldberg's - Four generations deep bagel shop located in Southampton that serves excellent flagels MexicanOxomoco - Lively spot located on Greenpoint Ave in Brooklyn, known for its wood-fired dishes, ample tequila, and patioCosme - A Casamata restaurant located in the Flatiron district that serves Mexican-rooted food with a contemporary twist and known for its duck carnitas tacosAtla - Located in NoHo, this restaurant uses organic, seasonal, and sustainable ingredients and is great for lunch or dinnerRosa Mexicano - A fresh take on authentic Mexican cuisine where you can order great guacamole Fine DiningLe Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned 4 stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La List, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaksEleven Madison Park - Overlooking Madison Square Park, this restaurant consists of an entirely plant-based menuOne White Street - Located in Tribeca and features a strong farm-to-table menuSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is by James Kent who is also behind Crown Shy, another Michelelin-starred restaurant in the same buildingAtomix - Upscale Korean restaurant with innovative cuisine from husband and wife team created as a follow-up to their well-loved first restaurant Atoboy French BistrosBuvette - Combines the feel of an old world café with a neighborhood eatery, located in the West Village by Chef Jody Williams who is also behind the previously mentioned Via CarotaPastis - Serves traditional Parisian food in a bistro-style cafe located in the Meatpacking districtFrenchette - Elegant bistro that meshes Old France with New York style in TribecaBalthazar - Traditional French food featuring fresh seafood and shellfish to bread and pastriesThe Odeon - This bistro defined the New York's 80s and offers a hip atmosphere with simple classic dishesMajorelle - Located in the Lowell hotel and named after the gardens in Morocco, this spot offers classic French cuisine inspired by the Mediterranean JapaneseMasa - A sparsely decorated space that acts as a blank canvas for Chef Masa's carefully assembled food to shineKappo Masa - Both a visual and culinary experience also by Chef Masa who serves the curated menu on dishware specifically designed for each itemSushi Noz - Created in ancient Kyoto temple-style, this restaurant highlights a stylized tasting menuSushi on Me - An outgoing take on a sushi restaurant that brings memorable food and an even memorable atmosphere Sushi by M - Intimate seating and bold flavor combinators in a casual settingTanoshi - Casual spot serving “loosey-sushi” which allows all the flavors and textures to meld with each bite Sushi of Gari - Serves sushi with the original sauces and toppings created by Chef Gari IndianJunoon - meaning “passion” in Hindi, this fine dining restaurant earned a Michelin star the year it opened and 8 years in a rowDhamaka - A colorful new restaurant serving Indian cuisine located in Essex MarketSemma - Southern India-focused menu with one Michelin star Adda Indian Canteen - Adda means “a place where people hang out,” and focuses on traditional cuisine in a bright, casual atmosphere with a wall collage full of Indian newspapers Tips for securing reservationsIf you are able to dine earlier in the evening, try walking in around 5PM on a weekday to secure a tableIf you are dining in small parties of one, two, or three, try finding a seat at the bar Set notifications on Resy and Open Table for openings and also check 24hrs before your visit to see if there have been any cancellationsUse the restaurant's website to find out how far in advance and what time it releases reservations then set reminders at those times to look on Resy and Open Table Trending: Food HallsTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurantsMarket 57 - by the James Beard foundation celebrating New York City's local, independent food cultureAlkebulan - The first African food hall opening in Harlem by Alexander Smalls Trending: African Fine DiningDept of Culture - This African restaurant is located in Brooklyn and inspired by north-central Nigerian cookingEater: The Next Era of American Fine Dining Is Here, Care of West Africa On Your RadarRoscioli - Taking the space of Niche Niche, this will be the first permanent location outside of Rome and opens this Spring 2023 If you are looking for ways to cook fish with simplified traditional techniques, remember to check out Eric Ripert's upcoming book available in October 2023 called Seafood Simple: A Cookbook
Coyal talks with the owner of Dolce & Chianti, Inga Davidian who was voted one of Yelp's 2022 Top 100 places to eat in the U.S. Located in the Soutwest, Inga talks about her background in Seattle and how she decided to expand in Las Vegas, Nevada. Inga gives us details of her beautiful restaurant with a stage accompanied by a blue piano for live performances. Opening up 2 months prior to the pandemic, Inga gave us a touching story behind the blue piano and the obstacles her restaurant conquered to continue to thrive in the southwest area of Las Vegas. If you want to enjoy an atmosphere similar to the strip but not on the strip & around locals, you have to check out Dolce & Chianti Italian Cucina & Cocktails.Inga not only provides a beautiful setting at the restaurant, but the food is excellent. You can have a family outing, business meeting, wedding, birthday, concert, etc. all under this roof. The Italian way!Her Story:With over a decade of experience cooking modern and Northern Italian specialties in Washington, our family owned and operated restaurant is excited to share our culinary vision to you and all our guests. Our caring and committed staff make sure you have a fantastic experience with us. Dolce & Chianti Website Google Map location:Dolce and Chianti Italian Restaurant4275 S Durango Dr #100, Las Vegas, NV 89147Subscribe to Visit Vegas Places with Coyal Never miss an episode again!Plus get behind the scenes coverage with business owners and chefs.Have you thought about hosting your own podcast show? If so, I have provided links below to get you started in the right direction. Start with some gear that you already have, and a quiet space. Now you are officially ready.Riverside FM - provides quality recording and virtual capabilities for long distance guest.Access RiversideFM hereBuzzsprout - is hands down the easiest and best way to launch, promote, and track your podcast. Your show can be online and listed in all the major podcast directories (like Apple Podcasts, Spotify, Google Podcasts, and more) within minutes of finishing your recording.Access Buzzsprout HereShow Music composed by: Dae One Visit Vegas Places with Coyal. Real Vegas, Real Topics, Real Business with Real Owners. Covering topics on economics, entrepreneurship, health, well-being and FOOD! Thank You for tuning in and make sure to VISIT VEGAS PLACES!Follow our social media platforms:https://www.instagram.com/visitvegasplaces/https://www.youtube.com/c/CoyalHarrisonIIISupport the show
A roundup of Milan's best restaurants, tastiest classic dishes and must-visit cultural icons, + the food (& drink) Milan is famous for. “Milan is a skyscraper metropolis, a city half avant-garde, half provincial, a mixture of risotto and steel.” says Alberto Lattuada, Italian Filmmaker, in his quote that captures the cultural and food scene in Milan. Think risotto, Osso Buco, Christmas panettone, delicious Northern Italian wines and cocktails. If you want to know more, catch this episode and dig into the details of the unparalleled Milanese cuisine.
December 7: Saint Ambrose, Bishop and Doctor c. 337–397 Memorial; Liturgical Color: White Patron Saint of Milan and beekeepers A mighty bishop guides Augustine, admonishes an emperor, and leads his people If the noble Saint Ambrose had brought Saint Augustine into the Church and done nothing else besides, he would have done enough. Augustine's conversion was a slow boil. He was ripe for baptism when providence placed him and his mother, Monica, in Ambrose's orbit. In baptising Augustine, Ambrose harvested what the Holy Spirit had long cultivated. But Ambrose could be a mentor only because he had previously lived his own Christian drama, and because he was supremely prepared for leadership.Description automatically generatedAmbrose was a high-born Roman, educated in the refined classical tradition of his age. He is perfectly emblematic of so many scholar-bishops of the fourth and fifth centuries who witnessed Rome's slow fade and the subsequent Christian dawn. Christ first rose like the sun over Rome's ruined pagan temples in Ambrose's own lifetime. Ambrose's father was the governor of Gaul, and the family was well connected to fellow elites. Ambrose studied Latin, Greek, rhetoric, law, and the classics in Rome. He was a patrician but also a Christian, albeit unbaptized. At a young age he was noticed by powerful mentors who recommended him for crucial civil posts, and when only thirty years old Ambrose was appointed governor of two Northern Italian provinces. He was living in Milan, where the capital had migrated from Rome decades before, when his great moment came. And it is in Milan where Saint Ambrose is especially revered down to this very day. In 374 the Arian bishop of Milan died, leading to conflicts over whether his successor would be an Arian or an orthodox Catholic. Ambrose was a well-known and well-liked political figure who hovered in the Emperor's court, so he was sent to pacify the crowds in the church where the contentious episcopal election was to occur. When he spoke to the faithful about the need for a peaceful election, they called out "Ambrose for bishop.” He was stunned, refused the honor, and went into hiding. He eventually ceded to the demands of both the region's bishops and the Emperor and accepted the position. Ambrose was baptized, ordained into Holy Orders, and consecrated Bishop of Milan, where he would spend the rest of his days. Ambrose's asceticism and generosity increased his popularity. Augustine wrote that “great personages held him in honor.” This widespread esteem gave Ambrose a powerful voice with the emperor, whom he famously called to repentance after Roman soldiers committed a wanton massacre in Thessalonica. He also convinced the emperor, in lofty, elegant terms, to forswear support for pagan altars. Saint Ambrose came late to the study of theology, but his scholarly training enabled him to master it quickly. He wrote works deftly refuting Arianism, others expounding on the true nature of Christ and the Holy Spirit, and still others on the Sacraments, virginity, ethics, Sacred Scripture, penance, and the duties of the clergy. Although not as original a thinker as Augustine or Basil, Ambrose was the very model of an educated, teaching, preaching, active, governing bishop with a pastoral heart. In his Confessions, Augustine relates how he asked Ambrose about Rome's and Milan's different days of fasting. Ambrose responded "When I am at Rome, I fast on a Saturday; when I am at Milan, I do not. Follow the custom of the church where you are.” This sage advice may be the source of the adage "When in Rome, do as the Romans." Ambrose may also have been the first to promote antiphonal chant, in which each side of a church or choir takes turns in singing a text. After twenty-two consequential years as a bishop involved in the highest matters of Church and Empire, and while in his mid-fifties, Bishop Ambrose died in Milan, where his remains are still venerated in a church dedicated to his honor. Saint Ambrose, your education, courage, and teaching became a model for bishops for many centuries. Help all bishops to have bleeding hearts, iron wills, and razor-sharp minds so that they can lead the faithful as successfully as you did.
Episode 154 Notes and Links to Ian MacAllen's Work On Episode 154 of The Chills at Will Podcast, Pete welcomes Ian MacAllen, and the two mainly discuss topics and themes revolving around his book, Red Sauce: How Italian Food Became American. They talk about, among other things, parallels between Italian immigration patterns and Italian-American food, the evolution of Italian food from “exotic” and “foreign” to an American staple, red sauce in its many iterations as emblematic of this evolution, and slippery notions of “authenticity.” Ian MacAllen is the author of Red Sauce: How Italian Food Became American, (Rowman & Littlefield, April 2022). He is a writer, editor, and graphic designer living in Brooklyn. He is Art Director at The Rumpus, a contributor at America Domani and The Chicago Review of Books, and a member of The National Book Critics Circle. His writing has appeared in Chicago Review of Books, Southern Review of Books, The Offing, 45th Parallel Magazine, Little Fiction, Vol 1. Brooklyn, and elsewhere. He tweets @IANMACALLEN and is online at IANMACALLEN.COM. Buy Red Sauce: How Italian Food Became American Ian MacAllen's Website “Power Ballin': How Italian Food Became American” From America Domani, November, 2022 At about 7:10, Pete and Ian do the requisite Italian-American thing of comparing family last names At about 9:50, Ian recounts stories from his visit to his family's hometown in Bagnoli del Trigno, Molise, Italy At about 11:45, Ian transitions into speaking of the slippery term, “authenticity,” especially with regards to Italian and Italian-American cuisine At about 14:20, Pete references Gustavo Arellano's iconic Taco USA: How Mexican Food Conquered the US, and Ian mentions his recent read-the “fascinating” American Tacos: A History and Guide, by José Ralat At about 17:00, Pete and Ian talk about al pastor tacos and their history as a microcosm of fusion At about 17:50, Ian details his early reading and writing and inspirations, including “single-topic food books,” such as Mark Kurlansky's Salt At about 19:50, Ian cites John Mariani's How Italian Food Conquered the World and its influence on him and the ways in which its focus differs from Ian's with his book; Ian furthers expands upon his book's philosophy At about 22:40, The two discuss ideas of “pan-Italian” food and Molise as representative of regional dishes and the slipperiness of nailing down a dish's origins At about 26:50, Pete cites the commingling of spaghetti and meatballs through an accident involving Rudolph Valentino, and Pete and Ian cite regional sauce and polpette recipes from their family's Italian roots At about 31:35, Ian gives history on marketing “Italian food” in the days of heavy Italian immigration and highlights the relative newness of Italy as a unified country At about 32:40, Ian discusses ideas of Italian food and its initial stereotyping as “foreign” and “dirty,” as well as later ways in which Italian food-spaghetti-was used as a paragon of “becoming American” At about 35:20, Ian relates the telling story of his mother's interactions with her future mother-in-law and its implications about Italian food and its “integra[tion] into American culture” and the “golden age of Italian food” in the US post WWII At about 38:50, Ira Nevin and his gas-fired oven are referenced as evidence of the convenience culture's influence on pizza and other Italian-American foods At about 42:20, Pete and Ian discuss Ian's book's opening regarding some iconic scenes with Paulie Walnuts from The Sopranos, and this leads to Ian giving background on the fiery “sauce” vs. “gravy” debate At about 45:35, Ian uses Stanley Tucci's life experiences as an example of the changes in the ways Italian food has been viewed by the American culture as a whole At about 46:55, Ian discusses Starboard and Olive Garden, in a business dispute, and how the saga is emblematic of the slippery and sometimes-backward ideas of “authenticity” At about 49:35, Ian discusses authenticity in terms of associazioni in Italy and beyond that certify pizza, and issues inherent At about 51:30, Ian talks about “the end of the red sauce era” and the “evolution” of Italian food in America with regards to pasta primavera, alfredo, etc. At about 54:25, Pete highlights the book's tracing the history of Italians and Italian-América foods and cucina povera and cucina ricci, leading to a fairly-recent embrace of Northern Italian food as more “authentic” At about 58:00, Ian references penne alla vodka in Italy and Jennifer Lee's Fortune Cookie Chronicles in talking about foods from the “old country” being Americanized and then exported back to the homeland At about 59:50, Lidia Bastanivich and Marcella Hazan's influences and their cooking connections to American food are cited At about 1:01:00, Pete reads a probable thesis sentence from the book as the two discuss the “bounty” that awaited Italians upon immigration and the effects on their diets At about 1:05:00, Ian cites the recent unification of Italy around the time of much immigration and how language/dialect barriers affected cookbooks and books on food At about 1:07:45, Ian highlights East End Books, Bookshop.org, and I am Books as good places to buy his book At about 1:09:10, Ian discusses a fun experience in selecting the book's cover You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode. Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting my one-man show, my DIY podcast and my extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com. Please tune in for Episode 155 with Robert Jones, Jr., the New York Times-bestselling author of The Prophets and finalist for the 2021 National Book Award for Fiction. He has written for numerous publications, including the New York Times, Essence, and The Paris Review, and he is the creator and curator of the social-justice, social-media community Son of Baldwin The episode will air on December 6.
For many Italian Americans, the American Civil War, a seminal chapter in the history of the United States, can often feel like a chapter detached from their own American experience. Since the massive wave of Italian Immigration to the United States between 1870 and 1920, the brilliant thread of the Italian American experience has been indelibly woven into the tapestry of American history, but even the most passionate student of Italian American history might be unaware of the Italian presence in the war that redefined the United States. While many pages have been dedicated to the “Garibaldi Guard” and the contingent of Northern Italian soldiers who came to defend the Union, the legacy of Southern Italians on both sides of the conflict between the states has, until now, been almost completely forgotten by time. In a return visit to our show, historian Peter L. Belmonte shares his continuing research on these Southern Italian soldiers and sailors who served in Army, Navy, and Marine Corps -- in both the Union and the Confederacy -- from front-line soldiers to musicians, cooks, and even a barber or two who were said to have given President Abraham Lincoln a shave. Peter describes how he painstakingly researched military records, having compiled a listing of hundreds of Southern Italians who served during the Civil War, examining the occupations followed by these men and their roles in the conflict. He'll share incredible stories of individual men that he has discovered, and how his efforts have helped him to reunite these stories with many of the soldiers' modern-day descendants. Join us for a fascinating look at a truly undiscovered chapter of Italian American, and American, history in this week's episode!
207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World 7 2 Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can't seem to get your foot in the door. If you're feeling stuck and frustrated, this episode is for you. "I always reach back. I don't look down on people. If I'm looking down, I'm looking down to reach up, to reach my hand out, to pick you up, because I've seen it happen." -James Shirley. James Shirley is a world-renowned chef who has worked in some of the finest restaurants in the world. He is known for his dedication to his craft and his ability to mentor and coach other culinarians. This is Chef James Shirley's story... James Shirley had always been passionate about music, but when he found himself without a place at Gramblan state, he decided to return to Chicago and look for a job. He ended up working in the kitchen of Spiasha, a Northern Italian restaurant. There, he was taught by the executive chef, Anthony J. Montuano. Montuano saw potential in Shirley, even though he was a disaster in the kitchen, eventually making him his sous chef. Shirley went on to have a successful career as an executive chef, breaking stereotypes along the way. In this episode, you will learn the following: 1. How James Shirley went from the streets of the South Side of Chicago to the shores of Hawaii 2. The demons that James Shirley had to fight along the way 3. How James Shirley became a successful executive chef Chapter Summaries: [00:00:04] - In the past, it was easy for an owner to buy his chef a car, get him an apartment or help him with his recreational activities. Now it's more difficult. On this episode of chef life radio, adam lamb and James Shirley will talk about how James Shirley came up in the industry in Chicago and how he went from the south side to the shores of Hawaii. [00:02:28] - Adam is happy to welcome James Shirley to the show. James got into cooking because he has a strong work ethic based on his family upbringing coming from the south. Adam's mother is Betty Shirley, a world-renowned jazz singer, the famous jazz singer who lives in New Orleans. James worked for the city of Chicago. James got a lot of training and mentorship at Bias. Anthony J. Montano, who is the executive chef and part owner of Spiesho, worked for the Levies. James was the only black guy in the kitchen in a five-star restaurant with no pedigree for a long time. James is happy when he goes on LinkedIn and sees a vast array of people of color at the level of executive chefs. Adam Lam is still working as a sous chef for the city of Chicago. Adam used to cook and call himself Moonlighting. Adam worked at Gordon's and Gordon S. Claire's restaurant in Jupiter, Florida. Adam has worked in some of the finest restaurants in Windy City. Back then, you could get paid what you were worth if you had owners willing to pay that. [00:17:58] - John's family came from Jackson, Mississippi, Alabama, and New Orleans. His grandparents left the south around the time of Emmett Till's Lynching. They came north and settled in the Bronxville area of Chicago. John didn't have a working functioning relationship with his mother in his early years. John's mom is a product of the Vietnam era, and she sang in New York for a while. Both you and your past have been intertwined for both good and bad reasons. You both had some rough times, and you came through it. You are still heavily involved in the recovery kind of network. You want to make sure that you stand for those people. It's not an attitude usually shared in the hospitality industry. [00:25:41] - The culinary world is like a pseudo-masochistic relationship. It's like leaving the dungeon and showing up again for the next day. Chefs go through a lot of abuse from their employers, their customers, and from their families to do what they do well. The number one thing that will lose them in their...
August 2: Saint Eusebius of Vercelli, BishopEarly Fourth Century–371Optional Memorial; Liturgical Color: WhitePatron Saint of Piedmont, ItalyA bishop suffers exile and abuse for his defense of orthodoxyEusebius was chosen Bishop of the Northern Italian city of Vercelli by popular acclaim in the 340s, even though he was an immigrant from the island of Sardinia. Twenty years after Eusebius' death, the great Saint Ambrose, bishop of the nearby city of Milan, wrote to the Christians of Vercelli during a period of conflict in their diocese. Saint Ambrose's letter survives and is valuable contemporary evidence of the great esteem in which Saint Eusebius was held by an equally great prelate. Saint Ambrose calls Eusebius “a great man.” Eusebius was great because of his close attachment to his city, to his priests, and to correct theology.Regarding attachment to his city, Bishop Eusebius was the first Christian of Vercelli and acted like it. He gave an impeccable witness of poverty, fasting, and prayer. He did not see himself as the leader of only the Christians under his authority but also of the still numerous pagans in the countryside around Vercelli. As one of the first bishops of Northern Italy whose name is known to history, Eusebius lived early enough to have established the first, most basic structures of the Church. He promoted devotion to Mary in local shrines, founded parishes, and ordained and encouraged priests. He promoted Christian identity as more fundamental than one's earthly identity. Rome will come and go, but the heavenly Jerusalem is forever, and all the baptized are future citizens of that heavenly city.Regarding attachment to his priests, Eusebius was innovative. He had been deeply influenced by Saint Athanasius' Life of Saint Anthony and so emulated that monk's life of detachment amidst the hustle and bustle of urban life. Eusebius gathered his priests around him in a community of life which observed a monastic rule. They prayed, ate, and recreated together. They shared the concerns of their people with each other and made those problems their own, as true pastors do. In living this common life, Eusebius and his priests gave a powerful example of Christian solidarity to the city they led. They also prefigured the various forms of diocesan community life which would proliferate many centuries later in the Church, most notably in the Oratory of Saint Philip Neri.Regarding attachment to correct theology, Eusebius' life intersected with the intense theological polemics of the fourth century, debates which were often intertwined with Church and imperial politics. Eusebius accepted, in full, the teachings of the Council of Nicea. He defended the Council's wording that Jesus Christ was “consubstantial with the Father.” He was in good company in defending this proposition—but not in powerful company. The Emperor Constantius, the son of Constantine, was an Arian, and so held to a simplistic, albeit politically expedient, Christology in conflict with Nicene Christianity. The Emperor demanded that Eusebius and other bishops condemn the great flag-bearer of Nicene orthodoxy, Saint Athanasius. Eusebius refused, stating that Athanasius was innocent of any wrongdoing or error. For Eusebius, it was more noble to defend the truth than to curry political favor. For his defense of orthodoxy, Eusebius was condemned to a long exile in faraway Palestine, Asia Minor, and Egypt. He was mistreated, imprisoned, and abused by his Arian captors, including by an Arian bishop. Theology in the fourth century was played for keeps, it was a zero-sum game in which whatever one player gained, the other lost.The political winds shifted in 361 when a new Emperor who cared nothing about Christianity took power. Eusebius' long exile thus ended. He then traveled throughout the Eastern Mediterranean attempting to repair the theological tears in the garment of the Church, with limited success. Upon returning to his beloved Vercelli, Eusebius served another ten years as bishop, his quiet and faithful service leaving no documentary trace, a faithful populace his lasting legacy.Saint Eusebius, you suffered for the truth, not just spiritually but physically. You endured exile from family, friends, and church rather than capitulate to false teachings. May your example inspire, and your intercession empower, all pastors and teachers to equal bravery.
Savona is inhabited in ancient times by Ligures tribes ,it come under the Roman influence
Vintec Podcast: Unveiling the Art of Wine Collecting, Cellaring & ServingNorthern Italy is so much more than just Barolo and Barbaresco. This is what we discuss with our guest Daniel Marcella, Sommelier and founder of the Italian Wine Society. We have gathered our tips and recommendations for you to discover the exceptional diversity of Northern Italian wines.Happy listening!https://www.vintec.com/en-au/https://www.vintecclub.com/en-au/
"Let us be honest: who hasn't wanted to be just a little bit Italian?' - Kay Plunkett-Hogge, Aperitivo.....Welcome to Episode #53:Have you ever wondered how the effervescent Spritz drink customarily enjoyed at Aperitivo time in Italy became a cultural icon? Once a purely Northern Italian cocktail and now very much a sign of the Good life wherever you are. On my recent adventures in Italy I fell hard for the bitter sweet Aperol Spritz number and started to wonder how it came to be, and why mostly the word Spritz was not exactly sounding like the pure sweet notes of Italiano. So I went on a little journey to discover how the Spritz became the drink of the Veneto region in Italy and beyond.Please find all Show Notes and details mentioned at: michellejohnston.lifeYou can now Support the Podcast and send your encouragement.© 2022 A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2022Support the show
'That's Rich' by Derry Girl, Brooke is representing Ireland at this year's Eurovision. Our correspondent Henry McKean is in the Northern Italian city of Turin met and up with Brooke and her family. Henry also met the Ukrainian delegation who are favourites to win.
We go to the north of Italy for the 4th and last episode in our series on the cusine of the regions of Italy! Learn about the history (and preparation) of some famous Italian dishes in the north, and find out how to eat bread like an Italian! Support this podcast today at Patreon.com/ColleenPatrickGoudreau
While many think the suburbs have a “boring, white bread reputation,” the pandemic has caused a wave of restaurateurs to set their eyes on suburbia over the big city. Food writer Corby Kummer joined Boston Public Radio on Monday to share why increasing numbers of restaurateurs are choosing to open restaurants in the suburbs rather than the big city – and how new of a trend this really is. Although the pandemic spurred many people to move from urban areas to suburbia, Kummer notes that independent, award-winning restaurants have long pre-dated the pandemic. “There's lots of different groups that are opening restaurants, and I think there's a more discerning customer base that wants higher quality,” Kummer noted. Kummer pointed to Il Capriccio Ristorante e Bar in Waltham, an award-winning Northern Italian restaurant that first opened in 1981. The original owner of IL Capriccio, Enzo Danesi, worked at Barsanti's in Boston and Le Bocage in Cambridge before opening his restaurant in Waltham. Il Capriccio recently reopened at The Merc at Moody and Main. “This is part of a trend that has been accelerated by the pandemic and people moving to suburbs, but it's not really completely new,” Kummer said. Kummer is the executive director of the Food and Society policy program at the Aspen Institute, a senior editor at The Atlantic and a senior lecturer at the Tufts Friedman School of Nutrition Science and Policy.
As an Italian food lover, today's episode was extra delightful for me as I interviewed executive chef Michael Lombardi of SRV Boston. We met while traveling to Italy on tour with Oldways in Northern Italy. Although he earned his degree in business, his travels to Europe to study Italian cuisine helped pave the way for an illustrious restaurant career in Paris, Italy, New York, and Boston. Food is family, and Michael's Italian heritage also helped fuel his passion for cooking for others and, coupled with practical restaurant experience, was the perfect recipe for success. At his restaurant SRV, located at the South End of Boston, Michael and his team create Italian dishes inspired by the Venetian style Bacaro and wine bar. We talked about his travel experiences in Australia, Fiji and living abroad in Paris and Italy. Our conversation was full of memorable moments: Michael shares his early chef life stories and inspirations How teamwork in sports helped prepare him for a successful restaurant career His unique recipes for Beet Ravioli and Risi e Bisi (Rice & Peas), both celebrated dishes in Northern Italy. Michael feels so fortunate to spend his life doing what he loves and will be opening another restaurant in Boston called Si Cara, where they will create delicious sourdough crust pizza inspired by his travels and family history from Amalfi, Italy. Are you familiar with Italian amaro (Amari is plural) or digestif? Amaro is an herbal liqueur whose name in Italian means "bitter." While different versions exist throughout the world, amaro is specifically Italian. Michael shares his enthusiasm for these cordials as well at the "Aperitivo Hour." An aperitivo (or apéritif) is often described as being similar to the American happy hour, but in reality, it's much more than that. Michael's New Year's Eve Dinner ideas: Cotechino & Lentils (Italian sausage with Lentils) Use luxury ingredients like truffles, oysters, caviar, and champagne Make celebratory dishes! Don't miss the links below! Links in this podcast: SRV Boston Si Cara - Michael's New Pizza Bar Instagram links: @mlombardijr @SRVBoston Suzanne's Culinary Tour in Italy with Chef Michael & Oldways Oldways - A Food & Nutrition Non-Profit How to Find Adventure & Thrive in the Empty Nest - Suzanne's E-Book My Amazon Travel Store - Suzanne's Favorite Must-Haves Hear No Evil Media Podcast Audio Production by Erik Hulslander Touchstone Essentials
In the final episode before Dad heads off to Italy Josh and he open some Italian favorites. Dad opens a Northern Italian favorite, Produttori del Barbaresco. He has Danish blue cheese, blue cheese stuffed olives, cooked portobello mushrooms, and braised lamb. Josh decants a 2015 Rosso di Montacino from Tenute Silvio Nardi. For his pairings he has bersola, duck ham, cheese bread, and a pizza sausage from a local butcher shop. They have a great tasting enjoying the pairings and the conversation about travels in Italy. Salute!
Nostrana, is an Italian word, translated to English loosely means “ours”. And for the Nostrana restaurant, Portland, Oregon, “ours” means the food you are served is as fresh as can be because it has travelled the shortest distance possible. Hence it is Nostrana's “own” production. The food is local and from the patrons' own area, so authenticity is the restaurant's marque. In most of Europe, markets are required to say where the produce originated, and this is Nostrana's way of bringing that genuineness to their customers. Cathy Whims is founder and owner of Nostrana, a fixture in the community for 16 years now. And she has created not only a loyal following, she has created some dishes that have remained popular and on the menu since day one. One is the Grilled Beef Tagliata, a flat iron steak grilled and served on a bed of arugula with a garlic sauce (I think I'm getting hungry) an item always in demand. However for the rest of the menu, Cathy likes to keep things in flux so there is always something new to try and be delighted. Cathy started her culinary career as a chef because her mother was a great cook. Cathy was a vegetarian in high school and had to teach herself how to cook and share with the family. She simultaneously studied Latin in school and this gave her an affinity for the Italian language and cooking. So when she moved to Portland, she was lucky enough to get hired at Genoa, which at the time was an exclusive, special occasion, Northern Italian cuisine restaurant with a huge following. People were served a seven-course meal with a few choices and every item was premium. The experience of seven years as a cook culminated with Cathy becoming one of the owners and that evolved into a 20-year love affair with her dream job and dream business. She learned so much about Italian food and about local sourcing, especially the local wine. She became the buyer and began getting to know the Italian wine representatives, who urged her to come visit Italy as their guest. This gave her a great understanding of real Italian food and pure, simple Italian ingredients. Her knowledge base now greatly expanded, Cathy decided to follow her passion and create and serve real Italian food in a casual, relaxed atmosphere and that is exactly the Nostrana experience. "Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Anton Kimball of Kimball Design Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes
In this brand new episode Rudolf has a fascinating conversation with Italian witch, High Priestess and teacher in the Temple of Ara tradition, Giulia Turolla. Having a background in academics, Giulia graduated with honours in Archaeology and Ancient World Cultures from the University of Bologna. Her focus is on ancient magical and religious technology and culture which she combines with her practice. Coming from an open minded Northern Italian family Giulia talks about her very first steps to Wiccan initiation in the beginning of 2000 in Italy where very few sources were available and even fewer people to connect with. She takes us on a journey exploring the diverse branches of Wicca and their different practical approaches and what role attorney, activist and one of the very first public witches in the USA Phyllis Currot played for her own personal path. Giulia has been leading circles for the Temple of Ara in Italy since 2008 and actively teaching study groups and advanced workshops since 2012. Her personal path focuses on the practice of witchcraft as an indigenous form of shamanism and aims to rediscover and rebuild the Sacred Net that binds humanity to the Spirits and the Gods of the place they live in. To her this is the way to gain an organic approach which opens up means of direct communication with the spirits and deities that are still active parts of the land. As an artisan, Giulia creates shamanic and magical tools focused on European magical traditions. She uses raw materials that are connected to the cultural tradition she works with to pour the spirit into matter in order to make beautiful drums, rattles and other ritual tools . CLICK HERE FOR THE TEMPIO DI ARE HOMEPAGE CLICK HERE TO ACCESS GIULIA'S HOMEPAGE FOR HER ARTISANAL ARTEFACTS Music played in this episode 1) WENDY RULE - Elemental Chant (2006) (Track starts at 5:33) 2) AN DANZZA - Hekate (2016) (Track 2 starts at 52:24) 3) MECANO - Figlio della Luna (1986) (Track 3 starts at 1:32:18) Intro and Outro Music especially written and recorded for the Thoth-Hermes Podcast by Chris Roberts
Elizabeth Day talks to the writer Jhumpa Lahiri, whose latest novel, Whereabouts, was originally written in Italian, a language she learned in her 40s. Whereabouts tells the story of an unnamed middle-aged woman who meanders through a Northern Italian city, sharing her observations on everything from having a manicure to walking a friend’s dog. Lahiri builds up a mosaic of such moments, interspersing them with deeper glimpses into the woman’s relationship with her parents and the sudden death of her father when she was 15. Jhumpa Lahiri has long been interested in themes of dislocation and belonging, the daughter of Bengali immigrants who moved to New York, her first book, The Interpreter of Maladies, was a short story collection which won a Pulitzer Prize. The programme also explores the life and writing of the English mid century writer Barbara Pym. Best known for her novels, Excellent Women, Jane and Prudence, and A Glass of Blessings, Pym created sharp observational comedies in which little happens, but a great deal is conveyed. Paula Byrne has written an illuminating new biography, The Adventures of Miss Pym, and talks to Elizabeth about the connections between her tumultuous life and her writing, and they are joined by the writer and lifelong Pym fan, Philip Hensher.
Any discussion of women in wine is incomplete without Elena Walch. This eponymous winery in Alto Adige led the charge in this Northern Italian region away from quantity and towards quality. Following her mother's lead, sisters Julia and Karoline are taking the winery into its fifth generation with respect for history and the terroir. In this episode, Julie and Gina talk with Karoline about the wine industry, the delicious local grapes of the area around Tramin, and the satisfaction of being a woman making changes in a male-dominated trade.
In our cover story, Martha Teichner explores how a year of COVID may have changed our society. Tracy Smith talks with Regina King about her film directorial debut, "One Night in Miami." Lee Cowan visits Point Roberts, Washington, a town isolated from the rest of the American mainland. David Martin explores the role of military veterans in the January 6 insurrection at the U.S. Capitol. Seth Doane examines how residents of a Northern Italian village are coping after a devastating year of COVID. Remy Inocencio travels to China in search of the origins of the coronavirus. David Pogue talks with biochemist Jennifer Doudna, co-creator of the gene-editing technology CRISPR, and Walter Isaacson, author of "The Code Breaker." And Tracy Smith looks back at comedian Bob Hope's decades as an entertainer of American troops abroad.
Alia Radetti specializes in Northern Italian areas of the Alps and Dolomites. She talks with me about this incredibly beautiful and overwhelmingly underrated area of Italy. This is a fun listen!!! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Chatting it up with Samy as he shows us around the newest Lake Como luxury hotel. Plus Andrea Rotta & Francesco Ornaghi owners of Europe's first amphibious car rental. Such is the magnificence of the lake that it has been the object of the rich and famous’ adoration since ancient Roman times and continues to be extremely popular today. If you’re amped about visiting quaint small towns and venerable historical sites, cycling, hiking, olive oil tasting or just enjoying the scenic lakeside view, then this destination is a must. In this episode, Todd Bludworth and Andy McNeill are joined by Samy Ghachem, General Manager of Sereno Hotels, an award-winning group of hotels that took pains to integrate its contemporary edifice into the lake, the scenery and the community. They also talk to Andrea Rotta and Francesco Ornaghi, owners of Larioland, the first amphibious car rental service in the whole of Europe. If you’re planning to go to Lake Como anytime sooner, you definitely have to add to your bucket list Il Sereno’s version of Northern Italian hospitality and the unique land-water experience that Larioland offers.Love the show? Subscribe, rate, review, and share!Here’s How »Join the Destination Everywhere Community today:http://americanmeetings.com/podcastLinkedInTwitterPinterestFacebookYouTube
XChateau is a podcast about all things wine, from vine to your glass. We tackle the business of wine and keep you up to date with new and exciting developments in the wine industry.In this episode, Robert Vernick and Peter Yeung interview Greg Lambrecht, Founder & Chairman of Coravin, leading wine preservation and access technology. We discuss the technology, how to get the most out of the Coravin, how people learn about coravin, and what is in store for the future. Other topics covered in this episode include:Greg fell in love with wine in Napa at age 16Works in medical devicesWas frustrated with how to explore wine without committing to the whole bottleCoravin’s goal: to change the way wine is served and soldFounding: 1st prototype - 1999A patent filed - 2004Company founded - 2011The product launched - 2013Technology - basic components existed before Coravin but needed a lot of refinementSurgical grade needle - started with 3 typesGases - started with 4 types (CO2, helium, argon, & nitrogen)Gas pressure - biggest invention is the pressure regulatorCapsule usesDon’t hold the trigger for a long time; use multiple very short presses to get the most out of the capsule; Want to hear as little as possible when the Coravin is tilted back upThe average is 15 full glasses/capsule - can get up to 20-24 if used right@ 15 glasses/capsule, each glass is ~$0.50 for argon gasCoravin modelsModel 3 - $199 (entry pricing) - all the functionality, but only in grey and single designModel 5-6 - has different colors and finishesModel 11 - removed hand clamp, now uses a smart clamp (which is now across the range); automatic pourer - can set up the amount to pour on you phoneNeedlesVintage needle (silver ring) - pours more slowly, can use up to 19th-century winesFast flow needle (red ring) - 30%+ faster, can use for corks up to 15 years old, mostly for restaurantsStandard needle (black ring) - can use up to wines from the 1960sProfessional needle (gold ring) - rare and expensive, like a blend of the vintage needle and standard needleNeed to replace needle every 500-1,000 uses, if it’s hard to insert the needle and/or there is silver at the end (the Teflon is wearing off), it’s time to replace the needleCut foil to improve needle lifeDon’t use on synthetic corks, vinolok (glass corks)Northern Italian wines and Diam corks - corks are harder and reduce needle life, but okay to useFor best usage - use the 4 C’sClean - need to wash it after use, rinse with hot water through the spout at the end of the eveningClear - give the trigger a quick press before you go onto the next bottleCellar - still need to protect the bottle and store wine as you would for agingCork - don’t use on bad corks - a simple trick, push down on a cork, if it slides, don’t use CoravinThe drop of wine at the top - when you remove the needle, it drags a bead of wine as the cork closes, does not mean the cork has not sealed“Cold and old” - colder and older bottles have less elastic corks and take longer to heal. Leave them standing up for five minutes before putting in the cellarCoravin screwcapMarkets that wines will last for 3 months, but has seen 10-18 monthsTrick - only need 1 screwcap module for long-term storage, put the original screwcap back on after pouring with Coravin, and will be fineCoravin marketing - how people hear about it#1 - at wineries - for pouring library wines, etc.… #2 - restaurants and wine bars#3 - at a friend’s home (word of mouth) - this is becoming the #1-way people hear about it in the USDistributionIn 60+ countriesStart almost exclusively in trade. Over time, consumer demand outstrips tradeUS - 80-90% sold to consumers, China - predominantly tradeWith the Covid pandemic - 75% of business is now onlineThe Future - the mission is to make it faster, easier, and more fun than opening a bottle; sparkling wine is in the worksAn MW tested preservation technologies for his research paper, and the Coravin was the only product that workedIf you loved this episode, we would love for you to subscribe, rate, and review on iTunes or wherever you get your podcasts. Until next time, cheers!
During my time in Italy, I was fortunate enough to meet Claudia Fraschini, an incredible Italian chef. Claudia started Cookin Factory, a cooking school, where she teaches professionals and students how to work as a team in the kitchen. Before leaving for Europe, I enrolled in a cooking course not knowing what to expect. My expectations were blown away. Throughout the semester, we had four ‘classes' where we prepared risotto, pizza, pasta, and a variety of Northern Italian cuisine. Claudia truly opened my eyes to a new world of cooking and enjoying meals with good company! The biggest takeaway I got from Claudia's Cookin Factory was to put love, passion, and energy into everything I do. In this episode, we learn how Claudia started her career as a chef, the importance of less is more, and discuss traditional Italian cuisine. I'm honored to have Claudia on the show and hope you all enjoy her experiences and advice. Cookin Factory Website https://cookinfactory.com/it/ Instagram: @cookinfactory Cover Art by Sam Toland (https://www.tolandmedia.com/) Please like, comment, and subscribe! Website: https://www.thepursuitofficial.com/ Instagram: https://instagram.com/thepursuitpodcastofficial?igshid=1fwjtdq8rnu9w Facebook: https://www.facebook.com/thepursuitpodcastofficial/ Email: thepursuit.podcastofficial@gmail.com
As a painter and mixed media visual artist, Judy is inspired by the idea of quest in western culture and how it is inspired by fear and desire. Other influences in her art include gender roles and iconic images in 16th century Northern Italian painting and action narratives in historical Japanese painting. As a result, her inspirations are translated into mixed media works consisting of painting and screen-printing.
In this week’s episode, we’re wrapping up our two-part look at the Northern Italian impact on Italian American life by Italy by criss-crossing these great United States to discover Northern Italian enclaves from California to Idaho and everywhere in between! Our special guest, and Northern Italy expert, Robert Allegrini, takes us on a tour across the country, stopping in various Northern Italian communities to explore their traditions, histories, and influence on Italian American life today. We’ll also discover some manifestations of Northern and Central Italian American pride, including La Corsa dei Ceri (“St. Ubaldo Day”) in Jessup, Pennsylvania, which is our country’s largest and most traditional Central Italian celebration. And speaking of Saints and Feasts… we’ll take a deep dive into an exploration of the differences between Northern and Southern Italian Catholicism and why Northern feasts and festivals may not have survived the immigrant journey as well as the Southern ones did. We also wander into a conversation on how Northern Italian cuisine has found its way into the American diet, where you can still find heirloom restaurants across America serving authentic Northern dishes, how Northern chefs invented some of our more-famous indigenous “Italian American” dishes, and how America’s pizza culture evolved to produce the culinary mystery that is Chicago’s Deep Dish Pizza! So if you’ve enjoyed learning more about these fascinating communities and characters, get ready for more “Northern Exposure” with the next half of this incredible story!
This time it's Elena's turn to take us to Italy, as they talk about Charles G. Leland's disputed literary piece about the (Northern) Italian witch tradition, what the book contains and why it's now commonly disputed. Get ready to conjure a magickal lemon, Anti-Catholic sentiments, Lucifer "Not the Christian Lucifer" Morningstar and witches dancing naked in the woods (not really, it's a mistranslation). Our Bewitching Best: "M/T and the Narrative About the Marvels of the Forest" by Kenzaburō Ōe and Steven Rhodes @stevenrhodesart (https://www.stevenrhodes.com.au) FIND US: Twitter https://twitter.com/witchnbitchpod Instagram https://www.instagram.com/witchnbitchpodcast/ CONTACT US: ohtoproductions@gmail.com
We tend to focus a lot on our Southern Italian roots here at the Italian American Podcast, but today we’re asking..."What’s up North?" This week’s episode is the first in a two-part series featuring special guest and Northern Italy expert Robert Allegrini, the honorary consul of San Marino in Chicago, where we will dig into a history of the contributions, communities and characters of the Italian Americans descended from northern and central Italy. We dive into the history of Northern Italy, including exactly how it can be defined and how its history differs from that of Southern Italy. We’ll also talk about the how the first Italians in the New World were from the North and how they helped contribute to our nation’s founding and early formation. We also pay homage to the Italian pioneers of America’s western expansion and how the further West you go, the more Northern Italian communities you see. We also talk about Italians who fought in the American Civil War and how prominent Northern Italians helped shape America’s cultural landscape. Finally, we dive into Northern Italian enclaves in the United States and how their foodways have become a staple of Italian American cuisine. And we'll introduce some surprisingly Italian communities spread throughout the far reaches of America... settled by and still held dear by generations of northern Italian Americans! So get ready to head up North with us in an episode for the 13%!!
During these difficult times, Igor Golovach & Alessandro Scalora decided to take the time to unite people from all over the world of the beauty DanceSport industry. Instructors, choreographers, and dancers alike joined us to share their thoughts on staying strong and positive during this worldwide epidemic, sharing their advice on fighting on and not losing hope, sending their messages of support and aspiration. Thus, the project of "Stay United" was formed. This video features Giacomo Steccaglia! Giacomo is a former 4-time Italian Professional Latin Champion as well as a finalist of the Professional Latin European and World Championships with partner and wife Melissa Dexter. Now the DanceSport VP of USA Dance (the United States member of WDSF), Giacomo also owns his own dance studio located in Carlsbad, CA - Dancessense Studios. Giacomo Steccaglia was raised in the small Northern Italian town of Arcola, which was calculated to have a population of about 100. The young boy excelled at sports including soccer, track & field, and swimming. At age 14, however, he chose to pursue dancing. Three months later, Giacomo won the first of his 5 National Amateur Championships and went on to represent Italy at both the European and World Championships. As a young competitor, Giacomo was the Italian Junior Latin and Ballroom Champion, the Italian Youth Latin and Ballroom Champion, and the Italian Open Amateur Latin Champion. Attending the Blackpool Dance Festival, Giacomo was “mesmerized by a gorgeous girl in white from America, wishing with all his heart to dance with somebody like her." That beautiful talent was the one and only Melissa Dexter. After marrying Melissa, Giacomo turned Professional, and together, the newlywed couple won four Italian Professional Championships, became the Italian Showdance Latin Champions, the 2-time Vice South American Showdance Champions, as well as Imperial, All England, and Universal Champions. Giacomo and Melissa also placed second in the "World Professional Masters Championship" and were finalists in the European and World Latin American Dance Championships. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/ScaloraDanceSport/support
It's all pesto lasagna, Parmigiano-Reggiano "matzah balls," popping the trunk, Winnie the Pooh, and provolone on pizza. Dina Samson, Steve Samson, and Hans Luttmann are navigating Coron storm waters while giving back to employees, those most in need of meals, and customers who have missed that Northern Italian grandmother cuisine.
Holi is the festival of color. And just like Holi in India, there are several other festivals all across the globe in which color plays an essential part. In this podcast, Chimes Radio will introduce our young listeners to some of these great and fun festivals which might not be known to many. South Korea: The Boryeong Mud Festival is an annual festival that takes place during the summer in Boryeong, a town in South Korea. The first Mud Festival was staged in 1998 and now it has become a popular tourist attraction. Italy: The Battle of the Oranges is a festival in the Northern Italian city of Ivrea, which includes a tradition of throwing of oranges on each other. It is the largest food fight in Italy and after the fight, all the people swim in pools of orange juice. Spain: La Tomatina is a festival that is held in the Valencian town of Buñol, in the East of Spain. Participants throw tomatoes and have immense fun in this tomato fight. It is held in the last week of August every year for entertainment purposes. This event is a highlight in Spain’s summer festivals’ calendar. Australia: Chinchilla Watermelon festival is held in a place called Chinchilla in Queensland, Australia which is also known as “Melon Capital” of Australia. There is a melon festival in every second year in February where they host interactive and unique events such as melon skiing, melon bungee, melon bulls-eye, melon ironman, melon chariot etc. Thailand: Songkran is the Thai New Year's national holiday. Songkran is on the 13 April every year, but the holiday period extends from 14 to 15 April. Songkran festival is all about throwing water at each other where everyone from kids to adults carries water guns and buckets filled with ice-cold water. While its origin lies in the historic practice to revere and clean Lord Buddha statues with water and sprinkling it on people for purity and prosperity. Greece: Clean Monday Flour War festival in Greece is an annual tradition where people paint their faces and throw a fist full of colored flour. It takes place around March every year and this has been going for the last 200 years. It is also called as Ash Monday. Enjoy all this information in this short kid’s podcast.Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.
Episode 2 is the continuation of Eating Northern Italian Style interview with Chef/Owner of Le Sapin of 26 years, Franco Filice and interpreter son Maurizo Filice. Here we discuss how quality and service are the main ingredients that make up the culture at Le Sapin. --- Send in a voice message: https://anchor.fm/agcworldwideexplorer/message Support this podcast: https://anchor.fm/agcworldwideexplorer/support
Northern Italian Food At Its Finest! Owner/Chef, Franco Filice, (and interpreter son Maurizo Filice) sits down with Gwen Cash from Ask Gwen Cash. Here he shares a bit about the 26-year-old restaurant and how quality and service are the two main ingredients that make up the culture at Le Sapin. Raw and UNCUT version --- Send in a voice message: https://anchor.fm/agcworldwideexplorer/message Support this podcast: https://anchor.fm/agcworldwideexplorer/support
Michele and Jay wrap up the Thunder preseason, look forward to the week ahead, and discuss the perfect Northern Italian dinner.
The European Parliament's creation, national ambitions, identities and interests have had an imperfect execution throughout its history. The last elections demonstrated that nationalism is making a come-back in a significant way. British 'nationalists' won the Brexit debate hugely, Northern Italian ‘nationalists' won in Italy signalling a divided Italy may be in its future. Though there were some notable defeats for nationalist parties, overall they are a growing, permanent presence in the European political space. Upon scanning recent geopolitical articles on social media, Dr. John Bruni came across a piece written by a colleague and part-time contributor to SAGE International Australia, Prof. Dr. Julian Lindley-French. To discuss these issues, we'll be joined today by Prof. Lindley-French. Julian is Vice-President Atlantic Treaty Association, Senior Fellow of the Institute of Statecraft, Director of Europa Analytica & Distinguished Visiting Research Fellow, National Defense University, Washington DC. Please direct any feedback you may have to the SIA website, we look forward to hearing from you! This episode's feature artist is Hartway, with their track Dreaming. Find them on Facebook, iTunes and Spotify. See omnystudio.com/listener for privacy information.
The European Parliament’s creation, national ambitions, identities and interests have had an imperfect execution throughout its history. The last elections demonstrated that nationalism is making a come-back in a significant way. British 'nationalists' won the Brexit debate hugely, Northern Italian ‘nationalists’ won in Italy signalling a divided Italy may be in its future. Though there were some notable defeats for nationalist parties, overall they are a growing, permanent presence in the European political space. Upon scanning recent geopolitical articles on social media, Dr. John Bruni came across a piece written by a colleague and part-time contributor to SAGE International Australia, Prof. Dr. Julian Lindley-French. To discuss these issues, we’ll be joined today by Prof. Lindley-French. Julian is Vice-President Atlantic Treaty Association, Senior Fellow of the Institute of Statecraft, Director of Europa Analytica & Distinguished Visiting Research Fellow, National Defense University, Washington DC. Please direct any feedback you may have to the SIA website, we look forward to hearing from you! This episode's feature artist is Hartway, with their track Dreaming. Find them on Facebook, iTunes and Spotify. Support the show.
I'm so delighted to talk to my guest today, Musicologist, Music Theorist, Composer and Educator, Peter van Tour! He is the author of Counterpoint and Partimento: Methods of Teaching Composition in Late 18th century Naples 2015, The Editor of a 3 volume series entitled, “The 189 Partimenti of Nicola Sala” published 2017 and has published many peer-reviewed articles. He earned his Phd in Musicology/Music Theory at Uppsala University, Sweden. He is also a Moderator of a popular, fast growing Facebook Group called “The Art of Partimento” which is dedicated to the compositional school of Naples and the art of partimenti, a very rich resource for interested people. He has an upcoming book coming out: ““The Italian Fugue: Investigated through Young Apprentices in Eighteenth-century Naples and Bologna.” ----- 2:00 - What's the latest research on Partimento? 4:17 - Did Neapolitan students have to sing for 3 years before playing instruments? 5:08 - What type of solmization did they use? 7:15 - How difficult does Solfeggio get? 8:10 - Where do we get Solfeggio exercises? 8:48 - Is Solfeggio unaccompanied or accompanied? 9:36 - Do Neapolitan students keep singing after the 3 years? 10:43 - Differences between Southern and Northern Italian pedagogy 11:20 - Does everyone have to learn the keyboard when learning Partimento? 11:56 - Was it common for students back then to play a little keyboard, even if it wasn't their main instrument? 13:40 - Is the Neapolitan approach to Counterpoint different from Fux? 15:06 - How do the Neapolitan students navigate the rules of Counterpoint without getting bogged down? 16:33 - Cadences, Rule of the Octave, Bass Motions 19:02 - Are Cadences about Chords moving or something else? 20:21 - The 3 types of Cadences and their variations 21:42 - How do you know when to raise the 6th and 7th degrees of the melodic minor scale when using it in Partimento? 22:58 - Written Counterpoint vs Performed Counterpoint 27:08 - What's the average amount of Partimenti that would accumulate in a student's notebook? 28:06 - Is the Partimento method applicable to modern tonal music? 29:15 - The drawbacks of typical music analysis 30:09 - How early can a student begin improvising and composing using the Partimento method 31:02 - The Clef's that you should learn for Partimento 31:36 - There are no G clefs in historical Partimento manuscripts 32:10 - Peter's music pedagogical recommendations 34:10 - Is it possible to self-teach counterpoint? 35:21 - Is the Paris Conservatory tradition related to the Partimento tradition? 36:41 - How would you teach a music student from the very beginning with Partimento? 38:00 - What materials are good to start with for Partimento? 39:35 - Using Partimento towards non-partimento based compositions 40:27 - Talking about Gjerdingen's Schema 41:06 - What surprised Peter most about his Partimento research 43:34 - During the 18th century, were Italians composers famous across Europe? 44:42 - Richard Wagner and the Progressive nature of Partimento 45:58 - Beethoven and Partimento 46:39 - The modern reaction today to the recent research in Partimento 47:41 - Talking about Peter's upcoming book, The Italian Fugue. 48:56 - How good were the Italians at Fugal writing? 51:26 - Who were some famous Italian masters of the fugue? 52:06 - The School of Leo vs The School of Durante 54:39 - Did they write or improvise Fugues, or do both? 55:30 - Upcoming projects 56:22 - Mentiparti 2019 teaching
On this episode of #2GH, hosts/sisters: Rosie and Gabby discuss a new loophole in Ancestry DNA that might reveal that the sisters are more Italian than originally thought in the pilot episode of the podcast. The sisters also discuss the HBO show "My Brilliant Friend" and how it reminds them of their brilliant Grandmother. "If she's so brilliant, why is she sitting in the neighbor's car!" (Tweet the the name of the movie that quote is from and we will send you some #2GH stickers!) Other topics include: Easter Sunday, Jen Kirkman, Speechless, Gina Chappie and Rosie's upcoming wedding.
Stone is a trailer for a new documentary series telling the stories of the sculptors who come from all over the world to Pietrasanta, a small Northern Italian town, as Michelangelo did 500 years ago, in search of that perfect piece of marble. From the quarries of Carrara to the studios of Pietrasanta we ask why they came and what makes them stay.
For a first-class Italian restaurant experience, you must try Antonio's in the Bellevue area of Nashville. Antonio's specializes in Northern Italian fare with house-made pasta, meat, fish, wine and spirits, a great menu, and specials to die for.
Check, Please! Bay Area reviews authentic Thai street food in San Francisco, community-centric cooking with local ingredients in Oakland, and classic Northern Italian fare in San Francisco.
Three women vanished from the Northern Italian town of Correggio within the space of a year. Locals looked at local shopkeeper and fortune teller Leonarda Cianciulli for answers. When they uncovered the truth behind the disappearances, the story caused a ripple throughout the world. Not only did this mother of four murder her friends, but she aslo used their remains and made it into soap and cakes. For pictures and more information, join us on [Facebook](https://www.facebook.com/evidencelockerpodcast/) Want to become a Patron of the podcast? Visit our page at [Patreon](https://www.patreon.com/evidencelocker) [](https://www.patreon.com/evidencelocker) For a full list of resources and credits visit [Evidence Locker Website](http://evidencelockerpodcast.com/2018/11/28/22-italy-the-soap-maker-of-correggio) **This True Crime Podcast was researched using open source or archive materials.**
Our third episode of Culture & Cuisine the Podcast presents Roberto Crescini of Fresco! Cafe Italiano who introduces us to Northern Italy. Roberto's passion for cooking is almost rivaled by the stories and history behind the cuisine. He is committed to enlightening Americans to traditional Italian cooking and traditions by sharing his freshly maded pasta and sauces daily. This week, he discusses with us his personal memories that inspired his career as well as some of his favorite stories from Northern Italian culinary history. From the role of his mother’s kitchen in forming his career to the role of salt in the origin of the word salary, Roberto shows us that we all have stories and memories that shape us and shows us that we aren’t all that different after all. Join us as we discover the culture and cuisine of the Italians. Visit Roberto at Fresco: http://www.frescocafeitalian.com/ Join our mailing list from our website for future episodes and events: http://cultureandcuisinehtx.com or like us on facebook:https://www.facebook.com/cultureandcuisinehtx/ Mark your calendars for our annual Cultural Thanksgiving happening September 30th at 8th Wonder Brewing: http://guestli.st/575148
ABOUT VINCENT ZANDRI Returning guest and winner of the 2015 PWA Shamus Award and the 2015 ITW Thriller Award for Best Original Paperback Novel for MOONLIGHT WEEPS, Vincent Zandri is the NEW YORK TIMES, USA TODAY, and AMAZON KINDLE No.1 bestselling author of more than 25 novels including THE REMAINS, EVERYTHING BURNS, ORCHARD GROVE and THE CORRUPTIONS. Zandri's work has been translated into 5 languages. Suspense Magazine named, THE SHROUD KEY, as one of the Best Books of 2014 and selected WHEN SHADOWS COME as one of the Best Books of 2016. Vincent Zandri lives in Albany, New York. www.vincentzandri.com ABOUT THE CHASE BAKER TRILOGY Book 1: Chase Baker and the Lincoln Curse - Renaissance man and adventurer, Chase Baker, goes in search of a cursed dress stained with Abraham Lincoln's blood from the woman who wore it in the Presidential Box at Ford's Theater on the night he was assassinated by John Wilkes Boothe on the heels of the Civil War. Book 2: Chase Baker and the Da Vinci Divinity - The Da Vinci Code isn't the entire story. In this book, Chase attempts to uncover a legendary cave in the Northern Italian forest before a team of Russian and Iranian hardliners do. What's so important about the cave? It's the place where Leonardo Da Vinci received divine inspiration which enabled him to create other worldly inventions and works of art including the Mona Lisa. Book 3: Chase Baker and the Seventh Seal - Chase travels to Israel to prevent Armageddon by uncovering the Seven Seals, or Bible Codices, that are said to rival the Dead Sea Scrolls in historical significance, but that also contain a direct connection not only to God, but to Satan. Is it the end of the world as we know it as the forces of good and evil prepare to do battle? Tune in to find out.
In the middle of a short tour of European cities, this show is from a very small Northern Italian town. While tough to get to, Phish rewards the fans on tour right away by starting the show with a treat. Both sets have Jam Chart moments, tour hallmark passages, and the energy of a state-side band on stride across the pond.
Michael Tusk is the Chef and Owner, along with his wife Lindsay, of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors. A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History and attended the Culinary Institute of America in Hyde Park, New York. After completing his studies, Tusk left for Europe to gain experience in Michelin-starred restaurants throughout France and Italy. His experience in Italy’s Barbaresco region resonated most profoundly and was the catalyst for his sustained interest in Northern Italian regional cuisine. Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he contributed to the success of some of the country’s most pioneering, influential restaurants including Stars and Chez Panisse. In December 2003, Tusk and his wife Lindsay opened Quince, and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In November 2010 they opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince. The James Beard Foundation has recognized Tusk’s contributions to the industry and named him “Best Chef: Pacific”. Under Tusk's helm, Quince has also been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux. Quince - http://www.quincerestaurant.com/ Cotogna - http://cotognasf.com/ Relais & Châteaux -https://www.relaischateaux.com/us/chef/michael-tusk
Dean Corbett is passionate about seeing people enjoy themselves. Corbett is the owner and chef of three acclaimed restaurants, Equus, Jack’s Lounge, and Corbett’s. Corbett’s mother Nancy is responsible for his cooking career. Upon returning home from college to help care for his mother as she battled lung cancer he noticed that she wasn’t eating. Corbett began cooking to nourish her back to health and has been cooking ever since. He has never taken a culinary course and remains self-taught. Corbett began his career in Dallas, Texas at the renowned Chandler’s Landing Yacht Club and later at the Ram’s Head Restaurant. Arriving in Louisville in 1982, Corbett grew through the ranks of the four-star restaurant, Casa Grisanti, a Northern Italian gem. It was with Grisanti that Corbett was able to take part in the Taste of America: a celebration of the top 50 restaurants for President Reagan’s inauguration in 1984. Giving back to the community is a priority for Corbett. He helped start several dinner fundraisers throughout the city including Kosair Charities Bourbon & Bowties. He is active in countless other benefits including Juvenile Diabetes, Juvenile Autism, March of Dimes, Multiple Sclerosis, and the American Heart Association.
http://learntruehistory.com Americans have the gall to insist that they have the right to govern themselves. This is unique in Western Civilization. The Greeks and Romans had local self government, but after the Germanic and Viking invasions, much of that was lost outside of the Northern Italian republics. Not so in England. I discuss the English political tradition of local self government and how that applies to the American political tradition. This is a History 101 event you don't want to miss. --- Send in a voice message: https://anchor.fm/brion-mcclanahan/message Support this podcast: https://anchor.fm/brion-mcclanahan/support
Architect Christopher Mercier, AIA, left Frank Gehry’s Gehry Design Group in 2002 to establish his own architecture practice to create (fer) studio: Form, Environment Research. Their goal: to design contemporary spaces for creative clients, and to re-imagine and re-purpose existing structures, preserving their history and character while adapting them to modern use. In projects large and small, (fer) studio has designed upscale homes, hotel and hospitality projects, academic and industrial buildings; they even have plans for a large-scale community development called Cedros Market, near San Diego. Based in Inglewood, California, (fer) studio is at the epicenter of a new wave of urban renewal and restoration. The architecture firm is part of a surge of urban explorers (and intrepid investors) including many writers, artists, designers and entrepreneurs who have discovered the city in their search for affordable live/work spaces and brick-and-mortar retail storefronts. Mercier wants (fer) studio to be an active and vital part of the community’s transformation. “We want to be part of the re-development of Inglewood,” he says. (fer) studio has consulted with the Mayor of Inglewood and other city officials. “Part of the problem has been that it has no sense of place, no sense of identity,” Mercier explains. “We want to take this place, which has a lot of potential- -good scale and walkability, and bring in a transit hub. If people live, work and shop in a community, it is healthy.” (fer) studio is staffed by 14 architects, and divides its talents between residential, commercial and hospitality projects. (fer) studio has designed two well-known local restaurants, Father’s Office in Culver City and Connie & Ted’s in West Hollywood. They are the architects behind, the newly opened Officine Brera, an Italian restaurant in downtown Los Angeles’ arts district. Officine Brera is housed in a 1920s industrial building that once was home to the Gas Company. “Officine Brera is a mixture of adaptive reuse set against the influx of a new contemporary geometry that fuses together,” says Mercier. (fer) studio brings the same design philosophy to its residential projects as well, designing houses for clients in Venice Beach, Fullerton, California, La Canada Flintridge, Santa Monica, and Mulholland Estates in the Hollywood Hills. “It varies from year to year, but our practice usually breaks down to 20 to 30 percent residential, 20 to 30 percent hospitality, and the rest creative office spaces,“ says Mercier. Some of the “creative office spaces” they have designed include a new lobby and reception area for noted business woman Sunnie Kim’s Hana Financial in downtown Los Angeles, and Smashbox Studios in Culver City. Other recent or currently developing projects include The Hayden, a 30,000 square foot creative office adaptive reuse project in Culver City in the Hayden Tract. (fer) studio strives to combine environmental sensitivity and trend-setting vision in every project, no matter how large or small and develop a dialogue between interior and exterior space that morphs through the façade.” ABOUT (fer) studio (fer) studio began as a one-person firm, headed by Christopher Mercier A.I.A. in 2002. Mercier had worked with renowned architect Frank Gehry at his Santa Monica studio before striking out to establish his own practice. (fer) stands for Form, Environment and Research, the principles that describe the firm’s design philosophy. Firmly rooted in contemporary modernism, (fer) studio is dedicated to the idea that Form helps to shape the world, and can have a profound ability to positively impact contemporary experience. Through intensive research and the study of the site and environmental conditions, along with extensive client input, each project emerges as appropriate and unique. (fer) studio’s projects have included “ground up” construction, as well as the rehabilitation and adaptive re-use of a wide range of building types: residential, commercial, hospitality and academic. (fer) studio is passionate about urban design and development and the development of sustainable, livable cities. In 2005, Douglas Pierson joined (fer) studio (another Gehry alumni). In May 2016, Pierson and Mercier amicably ended their partnership when Pierson moved his family to North Carolina for personal reasons. Based in Inglewood, California (fer) studio is poised at the tipping point of the latest wave of urban renewal in Southern California. For decades, Inglewood, like Silverlake, Culver City and downtown Los Angeles, had been an underpriced and under-developed urban desert of empty storefronts and a deserted main street. In recent years, Inglewood has been discovered by urban explorers (and intrepid investors): writers, artists and entrepreneurs have arrived in search of affordable live/work spaces and retail storefronts. Mercier and Pierson have participated in various local design projects, including the “Inglewood Living City,” an urban design project (fer) studio developed for the city, as well as a similar project proposal the firm has submitted to Solano Beach called “Cedros Market.” In 2005, (fer) studio submitted a letter to the City of Inglewood’s Planning Department suggesting the city develop a Live/Work Zoning Ordinance to assist the artists relocating to the area. In 2014 (fer) studio began consulting with the city on a regular basis to see the ordinance through City Council’s approval in 2015. One of (fer) studio’s local clients was the Three Weavers’ Brewing Company, an artisan brewery and tasting room that opened in 2013. “It was a small project for Doug (Pierson) and I,” Mercier says modestly. “We were basically paid in beer. Three Weavers is a great local hangout and a wonderful addition to the neighborhood. We want to be part of the redevelopment of Inglewood, and we want (fer) studio to be the ‘go-to’ firm for the community.” Today, (fer) studio is a 14 person firm, dividing its time between various residential, hospitality and commercial projects. Completed restaurant projects on Mercier and Pierson’s roster include the popular Father’s Office in Culver City, Connie & Ted’s in West Hollywood and the newly opened Officine Brera in downtown Los Angeles. All three projects took vital clues from the local urban environment, and intense owner involvement informed the design strategies that made each space unique. For Officine Brera, located in the downtown Los Angeles Arts District, (fer) studio reimagined the existing space--a 1920s industrial building and a masonry and steel warehouse that once housed the Los Angeles Gas Company as an elegant, Northern Italian restaurant while preserving the industrial character of the 8,000 square foot building using reclaimed wood, concrete and exposed steel. Other recent or currently developing projects include The Hayden, a 30,000 square foot creative office adaptive reuse project in Culver City in the Hayden Tract. Mercier and Pierson also designed a 5,000 square foot family home in Fullerton, California, a 4,500 square foot single-family residence in Santa Monica, California, and a renovated lobby/reception area for Hana Financial in a downtown Los Angeles high-rise. (fer) studio recently completed Phase I of the photo studio and office space for Smashbox Studios in Culver City, and a reuse project adapting an existing structure into the Hayden, a creative office complex in Culver City. (fer) studio’s project mix varies from year to year, but they always strive to achieve a balance of residential, commercial and hospitality projects. “This encourages fresh thinking and helps foster over-lapping ideas between building types that may not happen otherwise,” says Mercier. The architects feel this brings vibrancy to their work. Today (fer) studio is involved in a variety of projects on a wide variety of scales: from small, sustainable residential spaces to large-scale urban centers. The firm is committed to a contemporary vision of design that continues to expand and evolve with each new project. Mercier brings a unique sensibility and intuition along with years of experience to every commission. (fer) studio is comprised of a diverse collection of young architects, artists, and designers assembled around a design approach utilizing both computer-generated models and hand-built physical modeling to provide a more complex and complete understanding of each project. (fer) studio is a young, eager and contemporary design-focused firm. After fifteen years, it continues to grow, taking on more complex challenges. The firm continues to expand its abilities and create unique contemporary structures that will engage interesting dialogue within the larger architectural community. *Please note, in June 2016, due to unforeseen familial obligations, Douglas Pierson will be moving his family to North Carolina. After years of a successful design collaboration, Mercier and Pierson amicably have ended their partnership. It is important to list all credit to ‘(fer) studio’ while keeping in mind that Christopher Mercier is now sole principal. *form- environment- research http://ferstudio.com/studio/
Founded in 2013, Andrew Barnett’s Linea Caffe brings Northern Italian roasting to San Francisco’s Mission District. Links Linea Caffe Linea Caffe on Facebook Linea Caffe on Twitter Linea Caffe on Instagram Read More: unpacking.coffee/linea-caffe/
On this week s show, we examine family food traditions from North Louisiana to the most southern tip of the boot First, Chef Nick Lama invites us into the kitchen at Avo, an intimate fine dining restaurant near Audubon Park in Uptown New Orleans. A third generation Sicilian and native New Orleanian, Nick most recently worked as Chef de Cuisine at Gautreau s, where he won Gambit s Emerging Chef Challenge. Nick gives us a Northern Italian pasta and truffle lesson and shares some insider pasta tips.Then, we head up north to Shreveport, where our roving reporter, Chris Jay, reports from a Sicilian family run road stop called Gullo s Fresh Produce and Bakeshop, known for its homestyle plate lunches and delectable cannoli.Back in New Orleans, we receive a visit from Chef Cal Peternell of Alice Waters Chez Panisse. Both at the renowned Berkeley restaurant and in his home kitchen, Call is keeping Alice Waters vision for sourcing the very best local, seasonal ingredients alive and well. Cal gives us the scoop on the inspiration for his forthcoming cookbook.Next, we travel back in time and learn the history of The Napoleon House from the family s last owner, Sal Impastato. A place where the Pimm s Cups are always cold and the classic muffalatta sandwiches are always toasty warm, the Napoleon House is a landmark of New Orleans family restaurant heritage. In 2015, the Impastatos passed along that legacy to the hands of another revered family restaurateur, Ralph Brennan. Sal reflects on the 100 year old French Quarter gem.And New Orleanian writer and philanthropist Randy Fertel shares stories about his mother, Ruth U. Fertel, also known as the Empress of Steak. Ruth was the founder of Ruth s Chris Steakhouse, a worldwide establishment today.Get ready for our big family food reunion on this week s Louisiana Eats
Explore Riverside Weekly kicks off Restaurant Week with the co-owner of Mario's Place, Andrea Palagi, who discusses the success of one of Riverside's most sought after restaurants. For over two decades, Mario's Place has been serving their award-winning contemporary Northern Italian cuisine to guests from around the world. Andrea discusses the up and downs of the restaurant industry and why paying attention to the little details is vital to the success of his establishment. Don't miss Riverside's Restaurant Week taking place June 19th - June 28th. Find all the deals and locations at DineRiverside.comAlso, make sure you subscribe to our podcast to hear more exciting interviews!
Northern Italian fare in San Francisco, East Coast classic Big Burgers in Alameda, and Seoul food in West Oakland
Monsignor Christopher Nalty reports in live from Rome. We discuss Northern Italian cuisine, Boston, the Catholic New Media Conference, and a recipe for Basil Pesto. You can find the full show notes at http://CatholicFoodie.com.
Near the Northern Italian town of Trento, with the dramatic Dolomite Mountains as a backdrop, you find a place making sparkling wine where the distinction of Champagne meets the uniqueness of Italy: Cantine Ferrari. Jamie Stewart, US Brand Ambassador for Cantine Ferrari, joins me to help explain what makes this (relatively undiscovered) place and its wines so special. … Read more about this episode...
On today's THE FOOD SEEN, a titan of the NW, Seattle chef Tom Douglas, brings his repertoire of restaurants, and over three decades of restaurateur-ing to the studio, which have earned such accolades as James Beard Foundation Award Best Chef in 1994 and Outstanding Restauranteur in 2012. Over a dozen restaurants; Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta's, Serious Pie Downtown & Serious Pie Westlake, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Ting Momo … range from seafood to Northern Italian to a Tibetan dumpling food truck. If that's not enough, in 2005 Tom even bought the farm! … Prosser Farm that is. His cookbooks have also garnered him praise, Tom Douglas Seattle Kitchen won the JBFA Best American Cookbook in 2001. He's also written Tom's Big Dinners, I Love Crabcakes, and the soon to be released Dahlia Bakery. With all this, I have to admit I'm honored and in awe to have him on as a guest, since I owe my first radio appearance to Tom, as a guest on his Seattle Kitchen show, 97.3 KIRO FM all the way back in 2006. Thanks Tom! This episode has been sponsored by Whole Foods. “I'm a worker bee; I like to work… I have no other explanation for it. No one else in my family cooks, except for meatloaf or spaghetti and meatballs. All of my breaks came because I'm a hard worker.” [10:00] “You can be the best cook in the world, but if people don't walk through the front door, you're screwed.” [12:30] — Tom Douglas on THE FOOD SEEN
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