Podcasts about on food

About the Show:"Food and giving people food is my love language." – Chef Tyler RogersOn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Chef Tyler Rogers at the beautiful Stonebreaker Restaurant on Markham Hill in Fayetteville. Chef Rogers is an Arkansas native whose culinary journey has taken him from humble beginnings in Magnolia to the legendary French Laundry in Napa, California, before returning home to celebrate Arkansas's rich agricultural bounty.Chef Tyler talks about finding inspiration in Thomas Keller's French Laundry Cookbook, learning the value of farm-to-table at Brave New Restaurant in Little Rock, and the impact of working in Michelin-starred kitchens. Now as Executive Chef at Stonebreaker, he's all about making guests feel at home and connecting local farmers with the community through creative, comforting dishes.You'll also hear Chef Tyler's advice for young chefs, his dreams of opening his own diner or a wood-fired bakery, and his passion for serving inclusive menus—including vegan and gluten-free options. If you love great food, local farms, and uplifting stories, this episode is for you!Key Takeaways:Inspiration at Home: Chef Tyler's Arkansas roots and early kitchen experiences shaped his love for hospitality and detail.Culinary Journey: From dropping out of college to pursuing some of the top kitchens in the world, Chef Rogers shows how non-traditional paths can lead to big dreams.Farm-to-Table Focus: He's passionate about forming “a conduit between farmers and consumers,” using as many local products as possible at Stonebreaker.Intentional Hospitality: Hospitality is at the heart of Chef Tyler's approach—“servant leadership” and a guest-first mentality ensure everyone feels welcome.Continuous Growth: Tyler shares how stepping out of your comfort zone—whether in the kitchen or life—leads to true growth.Advice for Aspiring Chefs: Work hard. Seek mentors. Stage (apprentice) in great kitchens. Read, and never stop learning.All this and more on this episode of the I Am Northwest Arkansas® podcast.Important Links and Mentions on the Show*Stonebreaker Hotel and Restaurant Fayetteville | stonebreakerhotel.comThe French Laundry (Napa)Brave New Restaurant (Little Rock)Vieux Carre in the Afterthought (Little Rock)Bansley Berkshire Farm (Harrison, AR)Hannah Family Farms (Bentonville)Onyx Coffee LabBooks Mentioned: Unreasonable Hospitality by Will Guidara, Resetting the Table, On Food and Cooking by Harold McGeeFindItNWA.com NWA's Hyperlocal Business DirectoryTune in to

In Episode 5 the intrepid team enter their blue period. Neil finds out how a unique blue cheese was resurrected from obscurity thanks to some mouldy leather. Allie explores the significance of blue corn to the Hopi in Arizona. And Sam explains why a blue flower was believed to lift the spirits (and also looks great in a glass of Pimms).Useful Links and Further Reading:Blue CheeseStichelton DairyNeal's Yard DairyEau de StiltonHarold McGee, On Food & Cooking (1984)Val Cheke, The Story of Cheese-Making in Britain (1959)Blue CornFlour: A Comprehensive Guide by Christine McFadden, 2018Hopi Culture - https://itcaonline.com/member-tribes/hopi-tribe/The Corn Maiden in Hopi Tradition: https://blog.kachinahouse.com/the-corn-maiden-unveiling-the-harvest-and-fertility-symbolism-among-the-hopi/Borage‘Borage – A Star Of Nature' on Stories From The Museum Floor , 25 August 2017Robert Tyas, The sentiment of flowers; or, Language of flora (1841)John Gerard, The Herbal, or a Generall historie of plantes (1636)Pliny, Natural Histories VIIAnon, A Proper New Booke of Cookery (1575)You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool's Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on

From a very early age you were likely told not to lie. Lying is bad. And it seems that one of the things it is bad for is your health! This episode begins by explaining how lying affects your health – and not in a good way. https://newsinfo.nd.edu/news/32424-study-telling-fewer-lies-linked-to-better-health-relationships The idea of marrying someone for love is a relatively recent concept when you look back through human history. Today, it is often the primary reason for marriage. Yet if you look at the divorce statistics, love may not be the magic ingredient to long term relationships. While we are not likely to go back to arranged marriages, there may be something we can learn from them, says psychiatrist George Blair-West author of the book How to Make the Biggest Decision of Your Life (https://amzn.to/3gQPTyD). Listen as he explains what really works in keeping a relationship together – and it isn't romantic love.  The human mind works in odd ways. For one thing, we tend to be overconfident in our abilities. We often think other people are having more fun than we are. We also tend to like things simply because they remind us of us – like the letters in your name or the numbers in your birthday! Here to explain all this is David G. Myers. He is a social psychologist and professor of psychology at Hope College and author of a book How Do We Know Ourselves?: Curiosities and Marvels of the Human Mind (https://amzn.to/3fqyP1Z). Every good cook knows you should NEVER wash or rinse mushrooms, you should brush them. That is because mudrooms soak up water like a sponge and that ruins them. But what if that isn't really true? Listen as I explain. Source: Harold McGee author of On Food and Cooking (https://amzn.to/3UeclA2). PLEASE SUPPORT OUR SPONSORS!!! INDEED:  Get a $75 SPONSORED JOB CREDIT to get your jobs more visibility at https://Indeed.com/SOMETHING  Support our show by saying you heard about Indeed on this podcast.  Indeed.com/SOMETHING.  Terms and conditions apply. SHOPIFY:  Sign up for a $1 per-month trial period at https://Shopify.com/sysk . Go to SHOPIFY.com/sysk to grow your business – no matter what stage you're in! MINT MOBILE: Cut your wireless bill to $15 a month at https://MintMobile.com/something! $45 upfront payment required (equivalent to $15/mo.).  New customers on first 3 month plan only. Additional taxes, fees, & restrictions apply. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textOn this episode of Speaking Of…College of Charleston, we talk to Bret Lott, professor of English and New York Times Best-Selling author, about his latest book, his upcoming retirement after decades of teaching at the College and the importance of maintaining hope. Jesse Kunze, our sound engineer, is stepping into the host's seat today because he is a former student of Lott's and because the two spent a lot of time together in this very studio recording the audio version of Lott's latest book, Gather the Olives, On Food and Hope and the Holy Land. 

On Food for Thought Friday! Greg shares bits of nuggets, insights from scripture, inspiring thoughts that have stood out to him throughout the week. Tune in for 14 minutes of encouragement and HOPE! ________________________________________________________________________________________________ Look for HOPE is Here: - at www.HOPEisHere.Today - on Facebook - https://www.facebook.com/HOPEisHereToday - on Instagram - https://www.instagram.com/hopeisherelex/ - on X (Twitter) - https://www.x.com/hopeisherelex - on TikTok - https://www.tiktok.com/@hopeisherelex - on YouTube - https://www.youtube.com/channel/UCtJ47I4w6atOHr7agGpOuvA Help us bring HOPE and encouragement to others: - by texting the word GIVE to 833-713-1591 - by visiting https://www.hopeisheretoday.org/donate   #Lexington #Kentucky #christianradio #JesusRadio #Jesus #WJMM #GregHorn #GregJHorn #suicideprevention #KentuckyRadio #HOPEisHere #Hope #HopeinJesus #FoodForThoughtFriday #MondayMotivation #FridayFeeling #Motivation #Inspiration #cupofHope #FYP #ForYouPage #SuicideAwareness

Bret Lott knows how to make a woman cry. Possibly a man, too, but I'm not sure. I know he's cried (sobbed, he admitted) when reading Leif Enger's book, Peace Like a River. I already liked Bret Lott but that made me like him even more.  Bret Lott, award-winning author of now 16 books (both fiction and non-fiction) didn't start out to become a writer and, in fact, met obstacles along the way. I'm glad he persevered; if you've read Jewel, one of Oprah's Book Club selections, then I'm sure you're glad as well. He wanted to ride a horse and be a Park Ranger. Grateful that didn't pan out.  Fun sidenote: Since I'm also from Southern California, it was a delight to find out that Bret used to work at Knott's Berry Farm at the candy apple booth and once-a-month he made waffles for Mr. Knott.    Bret is giving away a signed copy of his latest book out this month entitled: GATHER THE OLIVES, On Food and Hope and the Holy Land  - comment below or on social media to be entered! Born in Los Angeles in 1958, Lott grew up in Buena Park, CA and Phoenix, AZ before returning to California to live in Huntington Beach, CA. He met and married his wife of 40 years, Melanie Swank Lott, at First Baptist Church of Huntington Beach/Fountain Valley. A graduate of Cal State, Long Beach(1981), Lott headed to Massachusetts for graduate school at UMass Amhurst. He received his MFA in 1984 and landed his first teaching position at Ohio State Univ. In 1986, Lott joined the English Department at the College of Charleston, where he is now a tenured professor and director of the new MFA program and leads writers retreats to Italy. Find out more about his writing retreats here: https://bretlottwriting.com Be sure to comment below to be entered to win: Gather the Olives. Some gems: The difference between a good writer and a bad writer: the bad writer says, "Here I am, I have something to say." The good writer writes a good story and you're not aware he or she even exists. I write to try and understand things, why people do what they do and what happened to their lives. I shared a short story with a girl I liked. She wasn't impressed. I knew right then that I loved her.  Jewel was based on my grandmother's life. She had 6 kids and the 6th, my aunt, was Down Syndrome.  You're given what you're given in life; the writer's job and joy is to write the pages torn from that life and try to understand it better. The best art fills us with wonder and glory and mystery and beauty which are all manifestations of God.   

WHat Did You Believe As A Kid? 2. Trump's New Nickname, 3. What Did Ya Sneak Into A Cinema? 4. Footy Tips, 5. How Bad Is A Fly's Germs In Your Drink or On Food?   The ONLY way to wake up in Adelaide is with your best brekkie mates Tom & Callum on Fresh 92.7 Keep up to date on our socials.                                                                                  Instagram - @fresh927                                                                                              Facebook - Fresh 92.7See omnystudio.com/listener for privacy information.

WHat Did You Believe As A Kid? 2. Trump's New Nickname, 3. What Did Ya Sneak Into A Cinema? 4. Footy Tips, 5. How Bad Is A Fly's Germs In Your Drink or On Food?   The ONLY way to wake up in Adelaide is with your best brekkie mates Tom & Callum on Fresh 92.7 Keep up to date on our socials.                                                                                  Instagram - @fresh927                                                                                              Facebook - Fresh 92.7See omnystudio.com/listener for privacy information.

Ho ho ho! Merry Christmas and a happy New Year! To end the year we are taking a break from our usual discussions and instead are delving into the culinary world of Eggnog, that classic, American Christmas cocktail. This is a drink that has been part of Mon-Chaio's and Andy's winter-time traditions for almost two decades and gives them a chance to geek out about cooking and food chemistry. While eggnog is the focus of attention, we also delve a little into egg handling, woodworking, and pasteurization. Eggnog I Recipe 5 eggs 5 oz / 142g Sugar 2 cups / 500ml Brandy 1 cup / 250ml Milk 1 cup / 250ml Heavy/Double Cream Nutmeg References: The Williamsburg Art of Cookery - https://shop.colonialwilliamsburg.com/the-williamsburg-art-of-cookery/ On Food and Cooking - https://en.wikipedia.org/wiki/On_Food_and_Cooking Milk Paint - https://oldfashionedmilkpaint.co.uk/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/tactics-tech-leadership/message

Listen up, fruitcake... or, rather, listen up -- fruitcake! This week #7 (Dorothy White) drops by to tell you everything you never wanted to know about Christmas's most maligned tradition. https://order-of-the-jackalope.com/fruitcake-subculture-conspiracy-revisited/ The only key source for this episode is #7's own Texas Cooking article “Fruitcake Subculture Conspiracy” but she consulted a number of other sources as well; including Marc Abrahams' “Military Experiments on Fruitcake”, David Cashion's The Dreaded Feast, Harold McGee's On Food and Cooking, Glenn Warren's Season's Eatings podcast, and dozens of newspaper articles and web sites. Presented by #7 (Dorothy White). Voluptuary. Raconteur. Artist wannabe. Travel junkie. Photographer of Pearl. In thrall to Vampire Andy. Teacher of culinary arts. Part of the That's Not Canon Productions podcast network. https://thatsnotcanon.com/ Discord: https://discord.gg/Mbap3UQyCB Facebook: https://www.facebook.com/orderjackalope/ Tumblr: https://orderjackalope.tumblr.com Twitter: https://twitter.com/orderjackalope Email: jackalope@order-of-the-jackalope.com

This week #7 drops by to tell us everything we need to know about pickles... and then throw a "pickle party" for her niece featuring all sorts of unconventional pickles. Transcript, sources, links and more at https://order-of-the-jackalope.com/pickle-me-this/ Key sources for this episode include Harold McGee's On Food and Cooking, Prosper Montagne's Larousse Gastronomique, and Sue Shepherd's Pickled, Potted and Canned. Presented by #7 (Dorothy White). Voluptuary. Raconteur. Artist wannabe. Travel junkie. Photographer of Pearl. In thrall to Vampire Andy. Teacher of culinary arts. Part of the That's Not Canon Productions podcast network. https://thatsnotcanon.com/ Discord: https://discord.gg/Mbap3UQyCB Facebook: https://www.facebook.com/orderjackalope/ Tumblr: https://orderjackalope.tumblr.com Twitter: https://twitter.com/orderjackalope Email: jackalope@order-of-the-jackalope.com

James Beard award winning chef, Jeremiah Langhorne, sits down with Eli to talk about his improbable rise to one of the Mid Atlantic's best chefs and why his work ethic, determination, and resilience are the keys to the success he has had at The Dabney and now at his newest restaurant, Petite Cerise in DC. Chef Jeremiah only had one goal in life, and that was to be a professional skateboarder, but it was when he saw some cooks at a local pizza shop, where he was delivering pizzas, putting food into a pan while testing out a special, that he realized that real cooking was more than just reading a recipe out of a book, and it was at that moment that he realized this is something worth pursuing. Here are some of the highlights: The idea behind their new French restaurant, Petite Cerise How Jeremiah has found a love for French food but is doing it in a new light The power of learning a technique and how your repertoire will serve you throughout your career The magical crêpe that Jeremiah had on his recent trip to France Chef's unlikely entrée into the food business and why it wasn't skateboarding The advice he received from a chef that sealed his fate  How working with Chef Sean Brock changed his perspective Why it doesn't have to be all or nothing when buying local  How the next generation of chefs will change our industry for the better  Why he geeks out about Maryland blue crab and asparagus season Chef breaks down his well known dish called Hearth Roasted Vegetables His breakthrough with his ”Bay Sauce”, which is rooted in Maryland history The beauty of the European protection system for food and labeling Breaking down the success of his restaurant, The Dabney Why he didn't want to go back to his restaurant shortly after opening it and the advice that helped reshape his cooking  When you open a restaurant, you're telling the world, ”Here I am, come at me.” The importance of understanding the science of cooking One of Eli's favorite books, On Food and Cooking, by Harold McGee How the pandemic allowed them to hit the reset button and begin to reshape the restaurant  Why you should have a one year, five year and ten year plan for your career and restaurant Some of Jeremiah's favorite places in the mid Atlantic to eat   A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.   Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform.

Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking was named best food reference of 2004 by the James Beard Foundation and the International Association of Culinary Professionals. In 2005, Bon Appétit magazine named McGee food writer of the year, and in 2008, Time magazine included him on its annual list of the world's most influential people. Along the way McGee published The Curious Cook: More Kitchen Science and Lore (1990), and has written articles and reviews for many publications, including The World Book Encyclopedia, Nature, Physics Today, Food & Wine, and Fine Cooking. He writes a monthly column, “The Curious Cook,” for The New York Times. (San Francisco, CA) November 2010 This video was produced by The Culinary Institute of America as an industry service to the International Olive Oil Commission.  Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

Διπλό χριστουγεννιάτικο επεισόδιο: Post Doctor στην επιστήμη των υλικών μας μιλάει για την ζωή στο New Jersey, τις σπουδές στις ΗΠΑ και την πορεία ζωής. Επίσης μιας και το χόμπυ του είναι η μαγειρική δίνει συμβουλές με βάση την επιστήμη του για το σωστό μαγείρεμα γαλοπούλας, κουραμπιέδων και μελλομακάρωνων. Επεισόδιο που περίμεναμε χρόνια να γίνει. Συζητάμε επίσης για τις διαφορές των πανεπιστημίων, το τι διαφορές έχει ο αμερικάνικος μισθός ανάλογα με την πολιτεία, το αμερικάνικο όνειρο, το αν η δουλειά ανταμείβεται και πολλά άλλα σχετικά. Ακολουθήστε τον στο TikTok: https://www.tiktok.com/@nerdmeetsfood και στο Instagram: https://www.instagram.com/nerdmeetsfood/ Το βιβλίο που αναφέρθηκε: "On Food and Cooking: The Science and Lore of the Kitchen" https://www.goodreads.com/book/show/101255.On_Food_and_Cooking Εικόνες από: https://paxxi.gr/syntages/isli-ta-gemista-melomakarona-ths-mikras-asias/ και από τον καλεσμένο Musk + Code Review 01:30: https://twitter.com/elonmusk/status/1593899029531803649 --- Send in a voice message: https://anchor.fm/fetareport/message

We need more people like Hanalei in the world. Hard-working and fun-loving at the same time. In her generation, I'm pretty sure she is a unicorn. With such drive and passion for cooking plus wanting to lead a team, I'm impressed. Hanalei is writing her own ticket and it is going to be fun keeping in touch with her as she continues to develop and grow in the industry. At the age of 23, she published her first book. A very related book of her experiences moving from a line-level employee to a leadership role. It really is one of the toughest jumps to make in the business. Your work buddys are now testing you to see how far they can get before you check them back into place. Other leaders with severe insecurity issues now see you as the competition and “out for them”. It's a lonely place to be even though everyone is watching you. Take a look at her website and grab a copy of her book Nice Work, Boys! Order through her website so she can sign the book for you, who knows it could be a collector's item one day. Make it a point to browse through the site as well. Read some posts and take a look at her merch. She has some fun stuff on there. Then go to Instagram and give her a follow. @ladylinecookHere are a few of the things we discussed in todays episodeKitchen Confidential by Anthony Bourdain - Any aspiring cook/chef/dishwasher/whatever must read this book. A word of warning for those that want to continue to follow his books. His name is not protected so you will see plenty of crap out there that was written by some lowlife trying to capitalize on his suicide.Zahav: A World of Israeli Cooking -This is a book that is geared to those with some good cooking skills. The average home cook may struggle with the recipes inside. Danielle Walker's Against All Grain, Meals Made Simple - This is the book Hanalei was referring to when talking about the autoimmune disease cookbook.The Food Lab: Better Home Cooking Through Science Like a modern-day On Food & Cooking. This is not what I would call a light read but more of a reference book as you create new recipes. Understanding the why is so incredibly important in cooking, especially if you want to have any form of consistency. Disclaimer: To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

Your mother probably told you not to lie – and she was right. Of course, there are the moral reasons for not lying but it seems lying is also bad for your health. This episode begins with the reasons why. http://newsinfo.nd.edu/news/32424-study-telling-fewer-lies-linked-to-better-health-relationships For most of human history, people married NOT for love. It is only recently that this idea of committing to someone because you fall in love came about and a lot of times it doesn't work very well. While it is unlikely that we will ever go back to arranged marriages, there are some things we can learn from them according to psychiatrist George Blair-West author of the book How to Make the Biggest Decision of Your Life (https://amzn.to/3gQPTyD). Listen as he reveals what really matters in keeping a relationship together for a long time.  When you study the human mind, it is easy to come to the conclusion that it works in odd and curious ways. For example, we tend to be overconfident in our abilities a lot of the time. We often think everyone else is having more fun than we are. And we tend to like things simply because they remind us of us – like the numbers in your birthday! Listen as I discuss this with my guest David G. Myers. He is a social psychologist and professor of psychology at Hope College and author of a book How Do We Know Ourselves?: Curiosities and Marvels of the Human Mind  (https://amzn.to/3fqyP1Z). In just about every recipe that uses mushrooms, it tells you to brush (not wash) them before you eat them. The theory is that if you wash them, they will soak up water like a sponge and not taste right. Is that true? Listen as I explain. Source: Harold McGee author of On Food and Cooking (https://amzn.to/3UeclA2). PLEASE SUPPORT OUR SPONSORS! We're all about helping you find ways to get more out of life… that's why we want you to listen to Constant Wonder. Constant Wonder is a podcast that will bring more wonder and awe to your day. Listen to Constant Wonder wherever you get your podcasts! https://www.byuradio.org/constantwonder Did you know you could reduce the number of unwanted calls & emails with Online Privacy Protection from Discover? - And it's FREE! Just activate it in the Discover App. See terms & learn more at https://Discover.com/Online You've earned your fun time. Go to the App Store or Google play to download Best Fiends for free. Plus, earn even more with $5 worth of in-game rewards when you reach level 5!  We really like The Jordan Harbinger Show! Check out https://jordanharbinger.com/start OR search for it on Apple Podcasts, Spotify or wherever you listen!  https://www.geico.com Bundle your policies and save! It's Geico easy! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Harold McGee's 1984 book On Food and Cooking—revised extensively in 2004—changed modern cuisine, inspiring the molecular gastronomy of Ferran Adrià as well as the weeknight creations of humble home cooks everywhere. McGee's latest book, Nose Dive, is a companion encyclopedia to On Food and Cooking, and it focuses on the most overlooked of our senses: smell. When we bring a fresh oyster or a glass of wine to our lips, what makes us detect minerality or grassiness? When did the molecules that we smell first appear? What happens to these volatile molecules when we transform our food, whether through cooking, fermentation, or some other process? Listen to McGee explain this universe of smells—which he dubs “the osmocosm”—and you'll never breathe in the aroma of fresh-baked cookies the same way again.Go beyond the episode:Harold McGee's Nose Dive: A Field Guide to the World's SmellsIf your copy of On Food and Cooking is also illegible from use—fear not! Copies abound, but be sure to grab the 2004 revisionMcGee blogs at the Curious CookGet a whiff of 19th-century olfactory history in our interview with historian Melanie KiechleImagine the future of food in our changing climate with novelist Alexandra Kleeman and chef Jen MonroeTune in every week to catch interviews with the liveliest voices from literature, the arts, sciences, history, and public affairs; reports on cutting-edge works in progress; long-form narratives; and compelling excerpts from new books. Hosted by Stephanie Bastek.Subscribe: iTunes • Feedburner • Stitcher • Google Play • AcastHave suggestions for projects you'd like us to catch up on, or writers you want to hear from? Send us a note: podcast [at] theamericanscholar [dot] org. And rate us on iTunes! Our theme music was composed by Nathan Prillaman. Hosted on Acast. See acast.com/privacy for more information.

Explorer Adam Shoalts is fresh off a 3 month, 3,400 km solo trip to the Arctic. It's an amazing story, and he shares a TON of tips for travelling in the wilderness 00:32 Adam's 3 month, 3,400 km solo journey to the Arctic 31:20 On Staying Safe in the Wilderness 38:42 On Food and Calories in the Wilderness 50:57 How to Run Whitewater Safely on an Expedition 53:07 Medical Emergencies and Safe Drinking Water 1:05:41 Dealing with Black Flies and Mosquitoes 1:11:57 Dealing with Bears in the Wilderness 1:20:51 Staying Warm in Wet and Cold Weather 1:27:45 Intuitive Navigation vs GPS Navigation 1:34:45 Trip Planning 1:39:10 Dealing with Loneliness on a Solo Trip 1:43:41 Adam's Books Follow Adam at Instagram @adam_shoalts and check out his website at adamshoalts.com Please share this episode with a friend or two if you liked it - it's how we grow! And check out the video version of this episode at https://youtu.be/m3srgJEDZH0 on the Strenuous Life Podcast channel on Youtube! Cheers, Stephan Kesting

My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them.  He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen.  His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it's all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.Show Notes:Check out Harold's Website: https://www.curiouscook.comHarold on Twitter: @Harold_McGeeCheck out Harold's Books:Nose Dive: A Field Guide to the World's Smells On Food and Cooking: The Science and Lore of the Kitchen The Curious Cook: More Kitchen Science and LoreKeys to Good Cooking: A Guide to Making the Best of Foods and RecipesSavoring the WorldHarold McGee's James Beard Award for Who's WhoCulinary Institute of America: https://www.ciachef.eduEnjoy 35% OFF New West Knife WorksEl Bulli Restaurant: http://www.elbulli.infoAlinea Restaurant: https://www.alinearestaurant.comChef Kyle Connaughton's Website and TwitterChef Heston Blumenthal's Website and InstagramChef Elwyn BoylesChef Grant AchatzHubert ReevesHour of Our Delight: Cosmic Evolution, Order, and Complexity BookChef Fritz Blank and Deux Cheminees Restaurant in PhiladelphiaLearn more about Vanillin Molecule—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

People have been cooking food for as long as they've been people - and for almost as long other people have been pushing against it. Will tells Rod the history and science of raw food evangelists! The Wholesome Show is Dr Will Grant and Dr Rod Lamberts, proudly brought to you by The Australian National Centre for the Public Awareness of Science! Sources Bismark Daily Tribune: Apostle of Raw Food Explains Sect: https://chroniclingamerica.loc.gov/lccn/sn85042242/1913-10-09/ed-1/seq-3/ Carnivor Aurelius on Twitter: https://twitter.com/AlpacaAurelius/status/1175851010977337344?lang=en Encyclopedia.com: Szekely, Edmond Bordeaux (?-1980) https://www.encyclopedia.com/science/encyclopedias-almanacs-transcripts-and-maps/szekely-edmond-bordeaux-1980 Edmond Bordeaux Szekely: The Essene Gospels of Peace: http://www.thenazareneway.com/index_essene_gospels_of_peace.htm Discover Magazine: Archaeologists Find Earliest Evidence of Humans Cooking With Fire https://www.discovermagazine.com/the-sciences/archaeologists-find-earliest-evidence-of-humans-cooking-with-fire Glikson, A., Fire and human evolution: The deep-time blueprints of the Anthropocene. Anthropocene (2014), http://dx.doi.org/10.1016/j.ancene.2014.02.002 LA Weekly: L.A. HAS BEEN EATING RAW VEGAN FOOD SINCE 1918, THANKS TO THIS COMMUNIST, FEMINIST ANGELENO https://www.laweekly.com/l-a-has-been-eating-raw-vegan-food-since-1918-thanks-to-this-communist-feminist-angeleno/ McGee, H. On Food and Cooking. National Cancer Institute: Chemicals in Meat Cooked at High Temperatures and Cancer Risk https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet New York Times: Chimpanzees Would Cook if Given the Chance, Research Says https://www.nytimes.com/2015/06/03/us/chimpanzees-can-cook-a-mean-potato-research-says.html Ogden, Utah Standard Magazine: Love and Raw Potatoes https://chroniclingamerica.loc.gov/lccn/sn85058396/1915-08-07/ed-1/seq-9/ Restaurant-ing through history: Back to nature: The Eutropheon https://restaurant-ingthroughhistory.com/2014/02/02/back-to-nature-the-eutropheon/amp/ Terrence Twomey (2013). The Cognitive Implications of Controlled Fire Use by Early Humans. Cambridge Archaeological Journal, 23, pp 113-128 doi:10.1017/S0959774313000085 Wikipedia: Bernarr Macfadden: https://en.wikipedia.org/wiki/Bernarr_Macfadden Wikipedia: Herbert M. Shelton: https://en.wikipedia.org/wiki/Herbert_M._Shelton Wikipedia: Maximilian Bircher-Benner: https://en.wikipedia.org/wiki/Maximilian_Bircher-Benner Wrangham, R., 2009. Catching Fire: How Cooking Made us Human. Basic Books, New York 320 pp.

Our Streets of New Capenna survey is open! Please take a few minutes to let us know what you're testing in your cube from the new set. Andy and Anthony take a step back and talk about Cube and Cooking, the many things two of their favorite hobbies have in common, and what they love about them. Both are creative endeavors that are interesting things to master in their own right as well as tools to bring people together and serve as an entry point for broader personal growth. Our listener submitted pack 1, pick 1 this week comes from Tortured Existence's The Box. View cards mentioned in the episode Timestamps: 5:07 — Pack 1, pick 1 from "The Box" 14:01 — Games and Food are both High Art Forms 25:07 — Opportunities for creative expression 28:52 — Building on accumulated history and knowledge 40:18 — On Food and Cooking and using what you love as an entry point for learning and continued personal growth 43:46 — A caveat about the distinction between loving a game and loving a product 48:45 — What is on your Mount Sausagemore? 52:28 — Closing thoughts Discussed in this episode: Harold McGee Explains the Wonders of Salt SCGCHAR - Modern - Semifinals - Bob Huang vs Bradley Carpenter J. Kenji Lopez Alt's Chili Recipe Animal Crossing The Doughboys Linguistic Relativity Home Cook vs Pro Chef Fried Rice MTGCubeTalk Discord Threes The Maillard Reaction 17Lands Ryan Saxe's Drafting AIs Rhystic Studies Check us out on Twitch and YouTube for paper Cube gameplay. You can find the hosts' Cubes on Cube Cobra: Andy's “Bun Magic” Cube Anthony's “Regular” Cube If you have a question for the show, or want us to do a pack 1, pick 1 from your cube, email us at mail@luckypaper.co. Please include how you'd like to be credited, your pronouns, a link to your cube if relevant. You can also find both your hosts in the MTG Cube Talk Discord. If you'd like to show your support for the show, please leave us a review on iTunes or wherever you listen. Musical production by DJ James Nasty.

Allan and Chael pick the cookbooks that they could never part with. In a surprising twist, there is some overlap.On Food and Cookinghttps://www.goodreads.com/book/show/101255.On_Food_and_CookingJulia Childhttps://www.goodreads.com/book/show/129650.Mastering_the_Art_of_French_Cooking?from_search=true&from_srp=true&qid=eGH06G7SYw&rank=3Advanced Bead and Pastryhttps://www.goodreads.com/book/show/3121998-advanced-bread-and-pastry?ac=1&from_search=true&qid=iShWmtZkIF&rank=1In the Sweet Kitchenhttps://www.goodreads.com/book/show/397767.In_the_Sweet_Kitchen?from_search=true&from_srp=true&qid=KMgDjOCDB0&rank=1Moro the Cookbookhttps://www.goodreads.com/book/show/397885.Moro?from_search=true&from_srp=true&qid=xRQMyq9i2E&rank=1Button Souphttps://buttonsoup.ca/Bouchonhttps://www.goodreads.com/book/show/79503.Bouchon?from_search=true&from_srp=true&qid=T5UxxISWW7&rank=1Escargothttps://kegsteakhouse.com/en/menu/dinnerCharcuteriehttps://www.goodreads.com/book/show/164427.CharcuterieRatiohttps://www.goodreads.com/book/show/3931154-ratioLarousse Gastronomiquehttps://www.goodreads.com/book/show/815612.Larousse_Gastronomique?ac=1&from_search=true&qid=sW8zDpma4Y&rank=1Culinary Artistryhttps://www.goodreads.com/en/book/show/767390.Culinary_ArtistryThe Flavour Biblehttps://www.goodreads.com/book/show/4443485-the-flavor-bible?from_search=true&from_srp=true&qid=1qFrtbjn3S&rank=1

Hi everyone! Here it is! Nate, TK, and Jesse discuss the excellent film Pig, inexplicably starring Nicholas Cage. Producer's Note: Jesse sucks at podcast production, and on this Very Special Episode, he learns that even though he can't hear his keyboard in his headset, everyone else (including y'all) can. Lesson learned. Mute rig before typing. How did it take this long for him to figure this out? We promise, we know a lot more about food than we do about Zoom and GarageBand. Time Stamps: 2:27 The context for pig: State of the Labor Crisis, Pre- and Post-COVID 10:35 On Shots of GranMa 15:05 Remembering the Monk Menu 16:20 Logan Stories 17:05 The Guys Get Back to the Task at Hand, “Pig” 19:26 On Pretentious Menu Descriptions 25:48 Jesse Shoots on 11 Madison Park - The Mixtape Analogy 29:00 On the Harsh Labor Economics of the Restaurant Industry 33:18 Why Pig was Perfectly Timed 36:24 Getting the Little Stuff Right 42:27 On Being in ‘The Club' 46:43 Jesse Doesn't Realise his Mic Picks Up His Keyboard (Whoops) 50:14 On Food, Memory, Ratatouille, and Revenge 53:34 The Only Problem With the Film (and it's Not That Big a Deal) 56:57 Random ‘Pig' Snippets

Hi, everyone! No one asked for it, but here it is! The pulse-pounding, head-spinning (wait, that was pulse-weakening, head-pounding) conclusion of our two hour discussion of cookbooks you need to read, along with a bonus discussion of ones you probably shouldn't waste too much of your hard-earned money on, at least at first. Warning: opinions! Timestamps! 1:35 Nate’s Brother is Definitely a Sociopath: a Story 8:05 Our Questions to the Listeners 13:12 On Food and Cooking (McGee) 16:01 The Man Who Ate Everything (Steingarten) 18:35 The River Cottage Meat Book Fearnley-Whittingstall 20:27 The Professional Pastry Chef (Friberg) 22:35 Ma Gastronomie (Point) 23:37 In Search of Perfection/Further Adventures… (Blumenthal) 26:00 Under Pressure (Keller) 28:50 Charcuterie (Polcyn/Ruhlman) 30:00 Chocolates and Confections (Grewling) 33:00 Nate and Jesse’s Over-Rated Book List 33:34 Cooking School Textbooks and Why They Aren’t All That 36:38 Dornberg and Page, Purveyors of Dangerous Crutches 42:30 Escoffier, an Interesting Historical Document 45:20 The Grandma Cookbooks

Our Strixhaven set review episode is coming to you next week. We weren't able to do the episode in a timely fashion due to life circumstances, but we're going to make sure we bring the quality. Thanks for your patience! On this week's episode, Andy and Anthony talk about Cube and synergy. Synergy means many things to many different cube players and designers and is used to talk about both environments and decks. We tease out a few ways to define synergy, and how we use it to frame our goals as cube designers and how it's part of our strategies as players. We discuss how ‘synergy' overlaps with structured, low power, cubes with color pair driven archetypes and high power combo strategies. Anthony shares his enthusiasm for a new cube with its own set of 'rares', and his excitement about small doses of radically draft warping cards. Our listener submitted pack 1, pick 1 this week comes from Ryan's Peasantish Cube. Thank's Ryan! Discussed in this episode: Nosedive, by Harold McGee (again) On Food and Cooking Hot Dogs Anthony's Beta Cube with Rare Sauce I Think You Should Leave Timestamps: 0:00 Intro 3:08 Pack 1, Pick 1 12:08 What is synergy? 49:01 Anthony's Beta Cube with Rare Sauce 1:02:32 Outro You can find the hosts' Cubes on Cube Cobra: Andy's “Bun Magic” Cube Anthony's “Regular” Cube If you have a question for the show, or want us to do a pack 1, pick 1 from your cube, email us at mail@luckypaper.co. Please include how you'd like to be credited on air, your pronouns, and if you're submitting a cube for the pack 1, pick 1, a link to said cube. If you'd like to show your support for the show, please leave us a review on iTunes or wherever you listen. Musical production by DJ James Nasty.

For most people, the difference between a fruit and a vegetable is pretty clear: fruit is sweet, and vegetables aren't. But it's not really that simple. Some fruits, such as lemons and limes, are sour rather than sweet, and some people like to point out that some things we call vegetables, like tomatoes, are actually fruits, even though they're not sweet.Here are some resources to learn more about fruits and vegetables:McGee, Harold (2004).  On Food and Cooking: The Science and Lore of the Kitchen.  Simon & Schuster.Mauseth, James D. (2003).  Botany: an introduction to plant biology.  Jones and Bartlett Publishers.Rost, Thomas L.; Weier, T. Elliot; Weier, Thomas Elliot (1979).  Botany: a brief introduction to plant biology.  Wiley.Live Science.  What's the Difference Between a Fruit and a Vegetable?  https://www.livescience.com/33991-difference-fruits-vegetables.htmlOur intro and outro music is DriftMaster by Shane Ivers - https://www.silvermansound.comPlease follow us on Twitter at @PrudentQPodcast, and contact us at halfofwisdom@gmail.com.

Welcome to this week's episode of Dinner Last Night!We invited our dear friend and kitchen veteran Executive Chef Steve Green (@chefstevegreen on IG) to share in a delicious discussion his Valentine's Day traditions, cooking for two at home as a professional Chef and his life long love for learning and perfecting new cooking methods.Here are some great links to today's episode:On Food and Cooking: the Science and the Lore of the KitchenMasterClassRecipe Club PodcastShare with us your VDay traditions and questions for @chefstevegreen on IG and FB @dinnerlastnightpodcast#dinnerlastnightpodcastXON & A

It is an honor to interview the man who introduced one of the first popular culinary science books and probably has inspired thousands of food science professionals, Harold McGee. Harold McGee’s writing style is unique because he really deep dives into a very specific topic. Food Science and culinary friends might recognize him from the book, On Food and Cooking: The Science and Lore of the Kitchen, but now he has a new, stellar book about smells! Nose Dive, A Field Guide to the World of Smells is a fascinating book that dives into not just food smells, but also dives into other interesting smells such as flowers, the human body, and the stars! If you are a food scientist, having a grasp of smells, might be useful in your career. What is probably the best lesson from the famed author Harold McGee, is that he reinvented himself multiple times. His intent was actually being an astronomy but he pivoted multiple times form literature, and then food and what you discovered is that Harold McGee’s success comes from this unlimited curiosity whenever he is passionate in a subject. So these threads, from astronomy, to poetry, to cooking, to smells, has a common theme: intense curiosity. Lots of things to uncover in this interview. From the journey that Harold McGee took to write his smash hit, his lucky opportunity getting the book out there, and Harold’s thoughts on how food has eveolve din his life time. Also learn why Harold wrote a new book, and what he thinks about humans recreating animal-like products like meat and honey. He has a closer connection to it than you think. Show Notes Harold McGee wrote about food in 1970 I started writing about food because I couldn’t get a job in literature I did Astronomy first and then switched to literature Why did you get into Astronomy?: I recall a project in 2nd or 3rd grade Cal Tech I was able to study with a person who figured out that the elements were from the stars What got you into literature?: Standing looking in the stars had to do more with feelings and emotions rather than calculations and I realized I wanted to write What influenced your writing style?:  I did a thesis on 19th century English poetry What is your opinion on Science and Art?: I try to not pigeon-hole science and try and shape it to be more understanding Liebig – Searing meats seal in the juices? Science doesn’t even have a lock on authority. My publisher liked me to talk about cooking, but to add stories when describing things. He really changed the way I write Keys to Good Cooking How do you write about a specific topic?: I really love research. Especially these days, we have the internet If you research a lot, you have to cut things?: Yes, I have a ton of left over notes. Who was talking with you when this book came out?: Actually, nobody in the 1980s. Nobody was really using unique cooking ingredients. Mimi Sheraton – Wrote an article on Time Magazine about the book and it exploded The people I heard form most were not professional cooks, but actually students who wanted to be professional cooks. They would try to get professional chefs to answer questions that wasn’t answered in the book but the chefs wouldn’t give them stellar advice How has food evolved in your life time?: More accessibility to more cool things. A growing interest in food and drink and experience. Food has evolved, hasn’t it?: Yes, how I ate and my kids ate is completely different My Food Job Rocks: I’m amazed about the complexity of cooking. And there’s more to come Let’s talk about the science of smells: I started to dive into flavors at first but then my curiosity took me to a new place: smells. Why did flowers have the same smell of oysters? Borage flowers have the same smell of oysters and cucumbers I had to talk to Flavor Chemists when we work together. How do you communicate smells?: Smells are based off of objective facts and biological memories. Training is all about training that database My job was to give a field guide to smells. Not fully subjective, but a mix of both In the book, there are tons of comparative tables If you “listen” to smells, you can actually get a lot more out of things Top Note Base Note Perfumers actually have a similar method on describing smells When you focus, the smells actually dissipate and you can understand the aroma better. Do you have a method of smelling?: I kind of “pump” my breath so you breathe out and you get some interesting smells. I create an accordion motion with my tongue and that gives me more of a sequence of experiences than one long understanding How do you feel about alternative meat?: Actually, my kids played soccer with Pat Brown’s kids so I knew him in the circles. One day, Pat called me and we had a talk about a crazy food idea that ended up being Impossible Foods. The products are getting closer and for the right reasons. I’m greatful for the personal happenstance that allowed me to get into that industry Will this help scientists?: Yes, it’s a good overview of understanding smells. It can help you be a human GCO in some sense GCO – Gas Chromatography What is one thing in the food industry you’d like to know more about?: I get a lot of alerts from science journals Journal of Agriculture and Food Chemistry Chemistry and Biodiversity Do you have any advice for someone to stretch their curiosity?: Yes, take advantage of the availability of information. You can get interested in something and go to Google Scholar and just type in a couple of key words and you’ll see amazing things that are published Don’t just limit yourself to a particular discipline or a particular field, they bloom when they synergize Where can we find you for advice?: Nose Dive should be on the shelves and also online stores I can be found at my website, HaroldMcGee.com

“Harold McGee is a leading expert on the science of food and cooking and the author of the beloved, bestselling culinary guides, On Food and Cooking and Keys to Good Cooking. Now, McGee is turning to the science of a … Continue reading → The post Show 401, November 28, 2020: Harold McGee, food scientist & author with Nose Dive: A Field Guide to the World’s Smells appeared first on SoCal Restaurant Show.

Do you know how to get the most juice out of a lemon or lime? Or how to get the smell of garlic off your hands? This episode begins as I reveal a few very useful and well tested kitchen hacks you are sure to use in the kitchen. Source: Harold McGee author of On Food and Cooking (https://amzn.to/2TIxR2W) I bet there have been challenging times in your life when you wish you had been able to bounce back better and faster. Clearly some people do seem to be much more resilient in the face adversity – so how can you be more like that? Akash Karia joins me with some interesting and insightful thoughts about resilience. Akash is a keynote speak and author of several books including 7 Things Resilient People Do Differently (https://amzn.to/2TGATVg) A lot of people tend to hang on to stuff. And then one day that stuff turns into clutter. Why? Why do we hold on to so many things we don’t really need or want? Professional organizer Michelle Vig has some important insight into all of this. Listen as she explains how there are three types of clutter and offers some great strategies to get a better handle on your stuff so you can keep what you want and let go of what you don’t. Michelle is author of the book The Holistic Guide to Decluttering: Organize and Transform Your Space, Time, and Mind (https://amzn.to/3oJ1jnB) and her organizing business is called Neat Little Nest (www.neatlittlenest.com) . Life can be full of little aggravations. For example, why is it called your funny bone when there is nothing funny about it when it hit it? Why do mosquitoes bother some people but not others? How do you get an ice cream headache to stop hurting quicker? Listen as I explain some of these little aggravations. Source: Laura Lee author of The Pocket Encyclopedia of Aggravation (https://amzn.to/3kGsvkq) Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest on ST is Harold McGee, who writes about the science of food and cooking. His earlier books include "On Food and Cooking: The Science and Lore of the Kitchen" and "Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes." He joins us to discuss his new book, "Nose Dive: A Field Guide to the World's Smells." As was noted of this work by Booklist: "In his detailed survey of scents, food writer and cooking scientist McGee elegantly explains olfaction.... His exploration of our smelly world includes the odors of flora and fauna, soil and smoke, food and fragrances, but also the unexpected: primordial earth, rain, and the whiff of old books. Pungent and even rancid smells -- skunk spray, ammonia, manure -- are as respected as such delectable aromas as lemon, coffee, and rosemary. Odiferous facts abound.... A delightful outing across the olfactory world."

Before there was Modernist Cuisine and the entire molecular gastronomy movement, there was Harold McGee. McGee changed the culinary landscape and, in particular, science-forward food writing with his book, "On Food and Cooking: The Science and Lore of the Kitchen", when it was published in 1984. Since the publication of his seminal book, McGee has influenced a generation of chefs and food writers, as well as creating the original big bang for what would become the molecular gastronomy movement. And now McGee is expanding his examination of how we examine and take in the world around us with his new book, " NOSE DIVE: A Field Guide to the World's Smells." In this episode Mike talks with Harold about his new book, how he views the current state of culinary innovation and asks him about what gets him excited nowadays when it comes to food. via Knit

In this episode of "Ojai: Talk of the Town," we check in with Ojai's Rotie's co-owner and chef, Claud Mann. A wonderful storyteller, Claud talks about being on the front lines feeding Ojai residents during this pandemic, trying to keep as many of his talented staff employed as possible. Claud talks about the business of restaurants, the low-profit margins, the hard work, and that moment when a chef realizes who he's cooking for, and why. We talk about what Ojai might look like after the stay-at-home order is lifted and millions of Los Angelenos, cooped up for months, are looking for an escape. We talk about how so many people are baking during this quarantine, and the chef makes a generous offer — contact him at Ojai Rotie and he will teach you about sourdough, with some training and a simple recipe. After growing up in the Bay Area — training as an actor as well as learning his way around a kitchen — Mann fed AIDs victims, before moving to Los Angeles, meeting the love of his wife, the renowned singer Perla Batalla, then getting out of the restaurant business to raise his family. When a new opportunity came knocking, he was ready, developing with Turner Broadcasting Systems and their vast film archives, a show called "Dinner & A Movie," pairing Chef Claud's creations with comedian-hosts. The show ran 900 episodes from 1995 to 2011. But when it became clear that the network wanted to him to pitch unhealthy food products, it was time to move on to the next stage of his life, developing healthy nutrition programs for Santa Barbara County students, funded by the Orfalea Foundation. We also talk about Mann's obsession with the Memphis Barbecue Festival, where after being introduced to it as a correspondent for Southern Living, he was inspired to put together a crew to take on the world's best pitmasters. Listen for the surprise ending to that story. Next year, second week of May, there may be well an Ojai barbecue crew in Memphis. Reading and watching recommendations from our conversation include Harold McGee's classic, "On Food & Cooking: The Science and Lore of the Kitchen." And the Mandarin language show on Netflix, "Flavorful Origins." We agree that small-town life is the best. That his wife's career has really taken off since we moved here, and how wonderful it was to see his wife and daughter singing their hearts out on stage at Libbey Bowl. What connects his kitchen skills and his wife's singing skills is that they are both gifted people, and they are sharing their gifts with Ojai. In the ending monologue, I talk about my encounter with Pulitzer-prize winner Jonathan Gold, and how he taught me that food is at the heart of a culture. We do not talk about the Sumerian cuneiform, the CA-25 district congressional race or the creation of the Oxford English dictionary.

Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention. Check out Episode 667 with Brad Cecchi as mentioned in today's episode! Show notes… Favorite success quote or mantra: The most important thing to own in a restaurant is the attitude that allows you to ignore all the people who tell you 'no'." In today's episode with Patrick Mulvaney we will discuss: How restaurants help their communities Empowering employees to take responsibility and action Working with a menu that changes every day Keeping your employees engaged Be fulfilled in the work you do The importance of pre-meal and tasting Consistency Succeeding within constrained limits Push yourself and always be creative Make people feel good with more than just good food first and last impressions How to live intentionally to achieve your dreams Importance of vulnerability Mental health in the restaurant industry Catering Acquiring funds Suicide in the industry It's ok to not be ok Turning hospitality back on ourselves to be healthier and better help others Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "Elvis is on the plate." Every time you do something it needs to be special, heartfelt, and important. What is your biggest weakness? Patience What's one question you ask or thing you look for during an interview? Cook and egg, cut an onion, sauté piece of fish. What's a current challenge? How are you dealing with it? Business climate; moving forward. Make a profit while supplying a meaningful place for people to work. Share one code of conduct or behavior you teach your team. welcome is the first word the guest hears when entering the restaurant What is one uncommon standard of service you teach your staff? Making guests feel like family. What's one book we must read to become a better person or restaurant owner? On Food and Cooking by Harold McGee Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Thank our staff. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Have an IT person on staff! If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Lean in Don't be afraid Learn to lead the parade confident that people are following behind you without looking over your shoulder0- Contact info: Website: www.mulvaneysbl.com Instagram: @mulvaneys_sacramento Facebook: @MulvaneysBL Twitter: @MulvaneysBL Suicide prevention: igotyourback.info Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Patrick Mulvaney for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Magnoliablad, sake och ponzo – denna gång besöker Edward Blom och Mats Ryd den pan-asiatiska restaurangen Miss Voon på Sturegatan i Stockholm. De båda gastronomerna fördjupar sig i asiatisk fusion-matlagning samt risdrycker och tyska Rieslingviner, och varför de passar så väl till asiatisk mat. Kökschefen Jonas Svensson gästar podden och berättar hur han och hans personal byggt upp de olika smakerna och rätterna på menyn med inspiration från olika restauranger i inte minst USA.Edward slår ett slag för att alla på svenska borde kalla kinesiska ”jiao zi” och ”wonton” för ”degknyten” – istället för det gängse ”dumplings”, som ju egentligen är engelska för mer eller mindre stabbig ”klimp” – och Mats talar sig varm för läsning av ”On Food and Cooking” av Harold McGee. Edward drar även en halsbrytande parallell mellan sake och buffelmozzarella, och berättar om när han kallades till en rättegång som expert på vad som händer när smak- och hörselsinnena krockar – och om varför han nyligen fick lära sig göra marsipanrosor. Med denna podd introduceras även Krogveckan (som egentligen är två veckor: 25 januari–10 februari) och Mats och Edward talar om vilka Stockholmskrogar de lockas av att besöka. Ganska många, faktiskt!Lyssnarna bjuds även in att tävla om att få vara med om nästa poddinspelning; se Edwards instagramkonto för mer information. See acast.com/privacy for privacy and opt-out information.

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

Today we’re continuing our liberal arts segment with our presentation on Molecular Food.Have you Mastered sous vide, grilling and air frying? Harold McGee, author of “On Food and Cooking” is here to tell you the secrets behind each process. He is joined in conversation with Corby Kummer, Senior Editor at The Atlantic, restaurant critic, and author.Find more information at: https://kentpresents.orgVideos of the presentations and discussions can be found at our YouTube Channel: https://www.youtube.com/channel/UCJSTb4J7gZpeqNXfe9IpRpw

Dan Saladino looks at ideas that could make an impact on our food future featuring America's Impossible Burger, a Sardinian maggot infested cheese and mussels being grown in downtown Copenhagen. Most people are aware of the challenges that lie ahead linked to predictions of population growth peaking at 9bn by 2050 but who is coming up with ideas of how we can feed more people with a finite amount of land, water and other resources? Dan looks at three ideas that provide an insight into work underway to find solutions. The expert on the science of cooking Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen, tells the story of The Impossible Burger, a decade long endeavour, based in California, to find a plant based replica of beef and burger patties. Impossible Foods was founded by a bio-chemist Professor Patrick Brown. Because he was approaching the problem of rising global meat consumption from outside of the food industry he was forced to ask some very basic questions, most important of which was "why does meat taste like meat"? One of the answers Pat Brown discovered was a molecule called heme. He also knew heme could be found in plants. The outcome of years of work and millions of dollars of investment is The Impossible Burger. It's aimed not at vegetarians or vegans but meat lovers and has been designed to have the meaty, bloody juiciness of a real burger. Harold McGee describes the science behind the burger and the experience of eating one. By the way, listen out for the traditional Sardinian music "Su Cuntrattu de Seneghe" performed by Antonio Maria Cubadda who is from Seneghe town. The next future food story has its origins in Sardinia and a cheese called Casu Marzu. As the cheese ferments a fly called the Cheese Skipper is attracted by the aromas being released and lays its eggs inside the cheese. The larvae then hatch and start to digest the proteins and turn a hard textured cheese into a soft one. The cheese is then eaten while the wriggling maggots are still alive within the cheese. A researcher working for the United Nation's Food and Agriculture Organisation's Edible Insect project, Afton Halloran went in search of the cheese as a rare example of a European food involving edible insects. In Sardinia she met a chef Roberto Flore . They eventually married and since, have travelled the world in search of other examples of edible insects that could provide a clue to future foods. They tell Dan the story of the cheese and the conclusions they've reached so far when it comes to the potential of insects in feeding the world. The final story comes from Copenhagen where Joachim Hjer is attempting to get people in the city to grown their own mussels in the heart of the city. In the studio with Dan is Dr Morgaine Gaye, a "Food Futurologist" who explains which of the three stories she believes will be the one to watch in 2018. Presented and produced by Dan Saladino.

I’ll be talking about this episode in three different sections: One will be about how we produce this podcast, two will be a sort of overview of the most common answers our 100ish guests have given on My Food Job Rocks, and the last part will be about what we plan to do for our future.     Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com I’ll be talking about this episode in three different sections: One will be about how we produce this podcast, two will be a sort of overview of the most common answers our 100ish guests have given on My Food Job Rocks, and the last part will be about what we plan to do for our future. So let’s start with how this podcast was made. Podcasting technology is pretty cheap. You can get an ATR mic for $70 dollars, audacity software for free, MP3 Skype recorder for free, Skype for free,  and hosting for about $10-20 dollars a month. I’ve had this for almost all 100 episodes but we will most likely invest in some other software very soon. One of the things I purchased recently, is wavve.co software which converts audio clips to video clips which I find pretty cool. Again, setup for podcasting is super cheap but it does take some skill to improve. You eventually get into a rut when recording, editing, and publishing episodes and it wasn’t until episode 80ish where I wanted to really analyze how to improve. I paid a radio coach about $100 dollars to evaluate two episodes: an interview and a monologue and I got some really great insight on how my audio sounded and I dunno if you guys have noticed, but the entrances are a bit more dynamic. Speaking of past episodes, I recently listened to episode 000 and it was terrible. I sounded really boring. It’s recently been replaced with a more modern version. Check it out! I also noticed while digging up clips for the intro, that I zoomed through the intros so fast. Wow, I hate listening to my past self! But if you’ve been here since the beginning, then you’ve seen the improvements. In the things I do, I try as hard as possible to get user feedback and this is why I love using surveys. I used surveys to get responses from the Arizona Section IFT and got some very valuable feedback using this method. Giving away prizes helps a ton with getting people to fill out the survey. For those who filled out a survey, thank you! Throughout the podcast, I’ll talk about things I’ve noticed but one very particular one is the audio quality, which scored low and got some interesting comments. Many didn’t like the inconsistency of audio and some people say that it’s not very car friendly. I also got one saying I make too many mouth noises. Haha, I love it! So over time, we’ll be upgrading the sound quality of My Food Job Rocks and this is going to be a learning experience in my end. There are a lot of youtube videos that teach you some cool stuff so I’ll try that. Right now, it’s current episodes, but I wouldn’t mind doing this for all of our episodes eventually. So as everyone knows, I have a full time job and I have to schedule these things before or after work. This isn’t too bad as my job is decently flexible and timezones are awesome. Guests are told to sign up using a free app called calendly.com and then I send them a list of questions about 3 days before hand. When we do the interview, I get them and I warmed up and then we begin with asking the first question, which is a general “how do you introduce yourself?”. As you might have noticed, the episodes are getting longer and longer. The amount of questions haven’t changed, but how I asked questions have changed. I’m sure you realized that I now ask more questions to get a better understanding of the guest and really try to dig up some great advice. This is just a skill I developed with practice but it’s made the podcast a lot better when it comes to getting advice. Or so I think so. Through the survey, I received a lot of feedback that maybe an hour an episode is too long. I’ve debated about this for a while and I’ve decided this: Starting at maybe the 110th episode, we’ll still have hour long podcasts, but it’s going to be segmented into two parts, a general inquiry and a lightning round questionnaire at the mid-point of the episode. I want the most important info at the first 30 minutes and give structured opinions at the end of the episode. So for example, most of the great stories about career advice will happen at the beginning of the podcast and opinions about technology, favorite books, etc, will be at the end. I know this is not ideal for people who want to finish things from start to finish, but to be honest, I am a huge believer of long-form content. We need more long-form sources of content in the world. I think that really separates the people who like to absorb information and actually learn from My Food Job Rocks. Tim Ferriss, Tom Bilyeu, and other interview based podcasts give some amazing insights that take an hour long, but I learn so much and I feel like a 30 minute talk between guests really devalues my time with them, their time with them, and of course, your time with them. So after I get an audio file, I put it on my backup and it’s added to the list of podcast guests, or a google drive. Usually, we have around 5 to 10 episodes in stock because interviewing is really enjoyable for me. Last year, I tried doing 2 episodes a week, but it really killed me doing so. All of my time was devoted doing podcasts! That was when we switched to more article-writing content when I realized my time was being eaten up doing twice a week. So for a 1 hour podcast, it takes 3 hours to do. We first record it, that takes an hour, then I have to edit it, which involves listening to the podcast and through real time, write, pause, and edit the show. I find this a really enlightening process because I’m absorbing the most information through this step. I not only get to learn about my guests, but write notes in which I can eventually apply it to my life. A lot of the advice I’ve gotten from my guests have made me a happier and healthier food scientist. Because it takes 2 months to revisit the podcast, it’s like reviewing a brand new episode. Uploading and copy pasting it on the website takes about 30 minutes of work, and I blast it out on facebook, twitter, and linkedin. I use these platforms because these are where my guests live. A lot of younger food scientists. Or business owners use facebook to share my content. Twitter is great for the people who use it such as Logan or David Despain. Linkedin is my powerhouse and I meet most of my guests there. Most of my viewerships, thank-you notes and things of that nature come from linkedin. And that’s kind of my process on the podcast. Again, doesn’t take too much of my time. So now let’s go to part two. Talking about the most common and interesting questions on the podcast (We go more in depth in the podcast) Questions that were scrappedMore focused on asking better questions in the beginning What’s your favorite food? Something inspiring Where will you be in 5 years? Who inspired you to get into food? Important SkillsPassion Curiosity Emotional Intellegence/Empathy Always keep learning Books I’ve read thanks to my guests The Alchemist Radical Candor A More Beautiful Question Books that are insanely popular On Food and Cooking Anything by Malcom Gladwell Modernist Cuisine Kid’s books: Give a mouse a cookie, swallow a fly, Oh the Places you will go Other Books I Mention So Good They Can't Ignore You Elon Musk: Tesla, SpaceX and a Quest for an Amazing Future Clean Meat Quotes that were popular Crazies by Steve Jobs The Man in the Arena by Theodore Roosevelt Kitchen Items that were popular Kitchen Aid Vitamix Knives (especially chefs) Spoons of sorts Technology that is really popular 3D Printing and then it stopped Alternative Meats Clean Label Super specific: Baking technology and Whole Genome Processing Problems that the industry needs to faceFeeding the World Communication is a big one General Advice on Being in the Food IndustryFind your passion Your Network is your net worth Love what you do Try everything   Let’s talk about the future So base don the survey, the results were pretty cool. I bounced some ideas around about free things we can do, and also some avenues where you would pay for things. For free things, I want to try different media platforms. I’m already experiencing with short videograms that are kinda cool. I also want to try and get an inclusive group going either on facebook or linkedin. I’ve been noticing through my posting on linkedin, a lot of other people are telling their story Thank you everyone for also filling out the daring question on what type of things you would buy from us if given the chance. We’re carefully taking things into consideration and I have an idea where this will go. Ideally, I’d like to launch this mid year. So next year, we have more interviews, and it will be a mix of things you like, things I like, but I’ll be focusing on more technical experts. From the data I’ve gathered, I want to really dive into technology that is really changing the industry. To do this, I’ve tapped into some of my guest’s networks so you’ll be getting some really cool discussions on the topic of let’s say lab grown meat or geospatial technology. It’s thanks to a strong relationship I have with my previous guests, that I have this opportunity, and they will be thanked as the episodes roll out. Other than that, better podcasts, more articles from guests, maybe more services, and perhaps something completely new. Overall, the big question is what does My Food Job Rocks stand for? I think this will change every year, but I’ve always stood by this philosophy. Everyone has a story to tell, and the people in the food industry are no different. My Food Job Rocks is a platform for people in the food industry to not only tell their story, but have the ability to encourage people to tell their story. I’ve been finding this out more frequently as we continue to post consistently on linkedin. People are inspired, and people are talking. This will always be our main focus here, to give you the ability to tell your story and inspire others to do the same.

On this week s show, we meet some mad scientists of the culinary world and uncover some of the greatest technical secrets of the kitchen and bar. We begin with culinary inventor Dave Arnold at New York s former Booker and Dax, whose collaborations with Chef Wylie Dufresne have resulted in magical molecular gastronomy. He tells us about some of his wildest experiments in the kitchen. Then, we visit with food scientist and scholar Harold McGee, whose 1984 culinary tome On Food and Cooking remains a kitchen classic more than three decades after it s original publication. Harold demystifies food chemistry and discusses the science of some household staples. Next, we join New Orleans chef and culinary chemist Phillip Lopez in the science lab he calls a kitchen to learn how he blends physics and chemistry to create experimental menus. And we ll speak with Ted Breaux about how he channeled his training as an environmental chemist to begin distilling absinthe in New Orleans, eventually helping to legalize it nationally. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

What’s the deal, Banana Peel? - idioms colloquialism catchphrase Fahrenheit 451 Tracey Ullman’s Show Donald Trump Prepares Cold Open - SNL - YouTube Dave Chappelle Stand-Up Monologue - SNL - YouTube WRAL changes language policy for SNL :: WRAL.com Harry Chapin Zobo Funn Band yves REY | LinkedIn Thanksgiving Matt Shipman (@ShipLives) | Twitter Goldsboro, North Carolina California single mom may do jail time for selling ceviche on Facebook Single Mom Faces Jail Time After Participating in Facebook Food Group Proposed Virginia law would allow sale of uninspected home processed food On Food and Cooking: The Science and Lore of the Kitchen: Harold McGee Microbiological and observational analysis of cross contamination risks during domestic food preparation: British Food Journal: Vol 106, No 8 Cross-Contamination During Food Preparation: A Mechanistic Model Applied to Chicken-Borne Campylobacter - Mylius - 2007 - Risk Analysis Sabra Hummus Recall All the germs, bacteria, and diseases living on your phone - Business Insider Frank Yiannas (@frankyiannas) | Twitter One percent of cucumbers carry salmonella, FDA says Sampling > Microbiological Surveillance Sampling: FY16 Cucumbers and Hot Peppers Estimating the annual fraction of eggs contaminated with Salmonella enteritidis in the United States john roderick (@johnroderick) | Twitter Dirk Gently’s Holistic Detective Agency | BBC America A Thanksgiving Miracle - SNL - YouTube

0:45 - Introducing Carina C. Zona Website Personal Twitter Callback Women We So Crafty 2:10 - Coding consequences RubyConf 2015 Keynote: “Consequences of an Insightful Algorithm” Slides Code Newbies discussion 6:00 - Examples of consequences Flickr Deep Learning Google Photo 10:50 - Data quality theories 14:05 - Preventable Mistakes and Algorithmic Transparency 17:30 - Predictive Policing and Biased Data “The Reality of Crime-Fighting Algorithms” “Machine Bias” 22:07 - Coder Responsibility Mechanical Turk Google Crowdsource App “Social Network Nextdoor Moves To Block Racial Profiling Online” “raceAhead: How Nextdoor Reduced Racist Postings Using Empathy” 31:35 - Algorithm triggers Eric Meyer: “Inadvertent Algorithmic Cruelty” 37:20 - Fixing a mistake 40:15 - Trusting humans versus trusting machines Facebook Trending Topics Article on leaked documents Former contractor’s experience Trending topic mistakes 44:30 - Considering social consequences 47:30 - Confronting the uncomfortable 50:30 - Fitbit Example “How Data From Wearable Tech Can Be Used Against You In A Court Of Law” “This chicken breast has a surprisingly healthy heart rate, considering it’s dead” OSFeels 2016 Talk by Emily Gorcenski with chicken example Picks: 99 Bottles by Sandi Metz (David) Vivaldi Browser (Saron) Magnetic Sticky Notes (Saron) Oregon Shakespeare Festival (Sam) Ruby Remote Conf Recordings (Charles) Rails Remote Conf (Charles) Webinars (Charles) Books by Howard Zinn (Corina) On Food and Cooking by Harold McGee

0:45 - Introducing Carina C. Zona Website Personal Twitter Callback Women We So Crafty 2:10 - Coding consequences RubyConf 2015 Keynote: “Consequences of an Insightful Algorithm” Slides Code Newbies discussion 6:00 - Examples of consequences Flickr Deep Learning Google Photo 10:50 - Data quality theories 14:05 - Preventable Mistakes and Algorithmic Transparency 17:30 - Predictive Policing and Biased Data “The Reality of Crime-Fighting Algorithms” “Machine Bias” 22:07 - Coder Responsibility Mechanical Turk Google Crowdsource App “Social Network Nextdoor Moves To Block Racial Profiling Online” “raceAhead: How Nextdoor Reduced Racist Postings Using Empathy” 31:35 - Algorithm triggers Eric Meyer: “Inadvertent Algorithmic Cruelty” 37:20 - Fixing a mistake 40:15 - Trusting humans versus trusting machines Facebook Trending Topics Article on leaked documents Former contractor’s experience Trending topic mistakes 44:30 - Considering social consequences 47:30 - Confronting the uncomfortable 50:30 - Fitbit Example “How Data From Wearable Tech Can Be Used Against You In A Court Of Law” “This chicken breast has a surprisingly healthy heart rate, considering it’s dead” OSFeels 2016 Talk by Emily Gorcenski with chicken example Picks: 99 Bottles by Sandi Metz (David) Vivaldi Browser (Saron) Magnetic Sticky Notes (Saron) Oregon Shakespeare Festival (Sam) Ruby Remote Conf Recordings (Charles) Rails Remote Conf (Charles) Webinars (Charles) Books by Howard Zinn (Corina) On Food and Cooking by Harold McGee

0:45 - Introducing Carina C. Zona Website Personal Twitter Callback Women We So Crafty 2:10 - Coding consequences RubyConf 2015 Keynote: “Consequences of an Insightful Algorithm” Slides Code Newbies discussion 6:00 - Examples of consequences Flickr Deep Learning Google Photo 10:50 - Data quality theories 14:05 - Preventable Mistakes and Algorithmic Transparency 17:30 - Predictive Policing and Biased Data “The Reality of Crime-Fighting Algorithms” “Machine Bias” 22:07 - Coder Responsibility Mechanical Turk Google Crowdsource App “Social Network Nextdoor Moves To Block Racial Profiling Online” “raceAhead: How Nextdoor Reduced Racist Postings Using Empathy” 31:35 - Algorithm triggers Eric Meyer: “Inadvertent Algorithmic Cruelty” 37:20 - Fixing a mistake 40:15 - Trusting humans versus trusting machines Facebook Trending Topics Article on leaked documents Former contractor’s experience Trending topic mistakes 44:30 - Considering social consequences 47:30 - Confronting the uncomfortable 50:30 - Fitbit Example “How Data From Wearable Tech Can Be Used Against You In A Court Of Law” “This chicken breast has a surprisingly healthy heart rate, considering it’s dead” OSFeels 2016 Talk by Emily Gorcenski with chicken example Picks: 99 Bottles by Sandi Metz (David) Vivaldi Browser (Saron) Magnetic Sticky Notes (Saron) Oregon Shakespeare Festival (Sam) Ruby Remote Conf Recordings (Charles) Rails Remote Conf (Charles) Webinars (Charles) Books by Howard Zinn (Corina) On Food and Cooking by Harold McGee

  This is part two of Ali Bouzari's amazing interview. Find part 1 here: http://myfoodjobrocks.com/018ali/ And don't forget about our giveaway at www.myfoodjobrocks.com About Ali Bouzari As an Iranian Texan, Ali Bouzari grew up with exposure to different cuisines, but most notably, beef over an open flame. His affinity for food and science lead him to become the guy where all the top chefs call him for help on the science of food. After waking up from a nightmare, he googled on his phone, “food chemistry PhD” and found himself at the University of California, Davis for Food Biochemistry. Strategically located near Napa and Sonoma’s food scene and San Francisco’s thriving entrepreneurial food and tech hub, Davis was his master plan to be the guy where chefs call him. Between being an instructor for the Culinary Institute of America and a graduate student at Davis, he juggled being a freelance consultant for chefs, tapping into the new market of research chefs. Later, he co-founded a consulting firm with top research chefs and a stealthy food lawyer to help make his dream of becoming the go to people for solving food problems. About Ingredient If you want to pre-order Ali’s book, Ingredient, you can go on Amazon. The book is expected to release September 27, 2016. For the price of two mouthwatering sandwiches, the ones similar to what Joey Tribbiani savor, you can learn the essentials of food and cooking through colorful artwork and the translation of esoteric scientific theories into practical at home cooking. You can learn a little more about Ali by reaching out to him on Twitter with his account, Alibouzari. You can also find out more information on his website. The website includes media coverage on Ali, his works in writing, media and Pilot R + D. What We Learn About Read a ton of books; books help you recognize what is really great and between the lines, it helps you understand why something is great Eating can be constituted as research Savory applications in food is trending Ingredient by Ali Bouzari is the Rosetta Stone to cooking What We Talk About Research: Eating the best Austin BBQ as tax certified Favorite food: Texas BBQ Brisket Beef is a huge thing in Iran and Texas Umami Human breastmilk has 20x more glutamate than cow milk MSG EXO bars Fermentation and Food Industry Favorite Books: Harold McGee’s On Food and Cooking and Sandor Katz’s Art of Fermentation Favorite Kitchen item: Deep Welled-Spoon and Rubber Spatula Advice: Hire a food person when starting a food company. CDO: Chief Deliciousness Officer (this is a mde up term) Ingredient book presale Rosetta Stone of Cooking Website: alibouzari.com Twitter: AliBouzari

Forbes named him 30 Under 30. Zagat did the same. UC Davis wrote an article about him. HIC The Useful Tool and The Culinologist interviewed him. He gave two TED talks and is about to roll out a book. He will now be interviewed for this podcast. His name is Bouzari, Ali Bouzari. He is a Culinary Scientist at Pilot R + D, holding a doctoracte in food biochemistry and having served as a research chef for the Thomas Keller Restaurant Group. His interview with Adam Yee not only inspires many food industry members to strive for a better tasting and more creative food product, but also brings to light humble beginnings of how a man, a dream and a passion can make the world a better place to cook, eat and understand the impact science has on both. For culinary science! About Ali Bouzari As an Iranian Texan, Ali Bouzari grew up with exposure to different cuisines, but most notably, beef over an open flame. His affinity for food and science lead him to become the guy where all the top chefs call him for help on the science of food. After waking up from a nightmare, he googled on his phone, “food chemistry PhD” and found himself at the University of California, Davis for Food Biochemistry. Strategically located near Napa and Sonoma’s food scene and San Francisco’s thriving entrepreneurial food and tech hub, Davis was his master plan to be the guy where chefs call him. Between being an instructor for the Culinary Institute of America and a graduate student at Davis, he juggled being a freelance consultant for chefs, tapping into the new market of research chefs. Later, he co-founded a consulting firm with top research chefs and a stealthy food lawyer to help make his dream of becoming the go to people for solving food problems. Pilot R + D The genesis of Pilot R + D came through by recognizing collaboration between chefs with diverse research and development backgrounds is much better than independent work. As a special operations delta force, the band of chefs, Kyle Connaughton, Ali Bouzari, Dan Felder and Dana Peck (part lawyer and part chef), became the founding members of an innovation and development firm. Who you gonna call when you’re in need of help as a food and tech entrepreneur? Pilot R + D. Who acts as the hotline during the 11th hour as a fast casual service advisor? Pilot R + D. Research starts with eating a load of good food as a business expense. That’s a job worthwhile where one gets paid to eat food because of science and research! Aside from research, Ali and his colleagues solve problems with a hybrid ideology of product development/food science and culinary/chef mindset. With the approach of flavor being important and ingredient functionality in the context of the whole food, the team tries to figure out their limitations on each project to develop to their clients’ expectations. At times, they think about how pragmatic some projects are and aren’t afraid to admit the impractical demand of the project. That is not to say they are highly selective with their clients. They equally accept any range of proposals. To learn more about Pilot R + D, you can find more information here. Key Takeaways (this episode only) Read Harold McGee’s On Food and Cooking Culinary Science Food ingredients in the context of chefs is to look at the whole ingredient, not the purified form What we talk about (this episode only) TED Talk Culinary Science Harold McGee UC Davis Biochemistry PhD Culinary Institute of America French Laundry Alton Brown Good Eats Pilot R&D Kyle Connaughton (Fat Duck) Dan Felder (Momofuku) Dana (Morrison Foerster) Grassroots consultancy for chefs Chef scientist Trend forecasting Ingredient Functionality Advice: Learn how to say I can’t do that or it can’t be done Flavor and Taste

This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series. Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more. And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!

Merlin Mann joins Don and Ben for a discussion on food safety and cooking using science at home. The episode starts off with a discussion on sous vide and time/temperature combinations for pathogen reduction. The discussion goes to Harold McGee’s On Food and Cooking and the science of cooking, sensory and how heat changes food quality and safety. The guys talk about ground meats risks compared to intact muscle meats and then deconstruct risk assessments with bullet analogies. The guys move into pork and trichinosis and how risks have changed but messages stay sticky. The show ends with a discussion on food safety myths, including confusing food safety and spoilage; storing butter on the counter and ketchup in the refrigerator. They decided to leave an in-depth discussion of Sloan for another day.

This week on Cooking Issues, Dave Arnold sits down with Jack Schramm, bartender at Booker and Dax, and food royalty Harold Mcgee, a California based author who writes about the science behind food and cooking. The breadth of his knowledge of cooking resulted in “On Food and Cooking”, a monumental book for both professional and amateur chefs alike. On the show Dave and Harold join forces to answer listener questions on heterocyclic amines, foaming root beer, pressure cookers, gin and tonics, caramel, legumes, and Harold Mcgee’s freaky side. This program was brought to you by Heritage Foods USA “You go into the kitchen, you give it a shot, and you try to adapt.” [50:00] –Harold Mcgee on Cooking Issues “Every time [Dave is] saying something is not safe and it’s specifically [Dave] saying it’s not safe, I wouldn’t recommend doing it.” [20:00] –Jack Schramm on Cooking Issues “There are certain things that are an abomination. If you want to take pepsi cola and mix it with petrus…….. that’s a mistake. You’re making an error there.” [44:00] –Dave Arnold on Cooking Issues

Harold McGee, the man who helped explain the science of the kitchen, tells his food story. His book, published in 1984, On Food and Cooking, has influenced home cooks as well as a new generation of experimental chefs.It's seen as an important book because it made the science of food accessible and understandable to domestic cooks and chefs. It explains what happens to the protein molecules in eggs when they're whisked and what unfolds in the fibres of meat when heated.However, in the programme Harold McGee argues that his book revived kitchen science rather than introduced it. He cites figures including the 18th century Lord Rumford (an early experimenter in slow cooking) and Nicholas Kurti (a Hungarian born Oxford physicist) as the true pioneers of a more scientific approach to cooking.Presenter: Sheila Dillon. Producer: Dan Saladino.

When I launched this podcast back in 2006, I had some superb guests. I thought it would be fun to re-connect with some of them and find out how they've been up to. It was great fun to get caught up with Jackie Weight, the first and only non-American, and the first woman, to win the Jack Daniel's World Championship Invitational Barbecue, way back in 2004. Jackie recounts the story of the contest that changed her life and talks about the evolution of Southern-Style Barbecue in the UK. I also touched based with Meathead Goldwyn, the founder of amazingribs.com. When I first talked with Meathead he had just launched the site, which has grown over the years to become the most popular barbecue destination on the internet. Meathead is a true barbecue geek. Maybe he's the king of all barbecue geeks. Obsessed with the science of outdoor cooking, he's assumed the role of a kind of barbecue iconoclast -- think of a cross between Alton Brown and Discovery Channel's Mythbusters. He's sharp, he's funny, and he's opinionated to say the least. Meathead is going to be a regular guest on the show, busting a new myth with each appearance. In this episode he deconstructs one of the most famous grilling techniques, Beer Can Chicken. LINKS Recipes of the week: Southwestern Style Grilled Chicken Club Sandwich and Tuscan Grilled Game Hens. Cookbook of the week: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Jackie Weight is on twitter @MadCowsBBQ and you can find her company on the web at bbqconsultant.co.uk. You can find Meathead at amazingribs.com, on twitter @ribguy, and like him on Facebook. The recipes above are from Barbecue Secrets DELUXE!, which is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com. For more about me, visit www.ronshewchuk.com.  Photo copyright John Sinal Photography. Used with permission. All rights reserved.    

Meet Harold McGee, the man who literally wrote the book on science & cooking. His career defining book,On Food & Cooking, has been referenced as a cooking bible for a generation of forward thinking chefs and culinary professionals. On Evoluationaries, discover how a question from a friend on beans and flatulence inspired Harold to make a career of researching and writing about what happens when we cook, prepare and consume food. Harold McGee is largely responsible for the molecular gastronomy/modernist cuisine movement and is cited as a major influence from the likes of Heston Blumenthal, Alton Brown and Dave Arnold. Harold’s passion for gastronomic knowledge has changed the way we eat food in this country, and his journey is as inspiring as his work. This program was sponsored by Tekserve.

Even thought salt water fish can’t jump out of the water and ferment themselves, with a little effort, humans have been preparing fermented fish sauces and pastes for thousands of years. This week we explore fermented fish and the flavor of umami. Do you think fish sauce is stinky? Are you afraid of MSG? Then this is the episode to listen to. We discuss fermented fish from different parts of the world and history. If you haven’t eaten or cooked with fermented fish before, then you might just be inspired to do so after listening to this conversation. Show notes: [Mainly Microbe - Meet Your Microbiome YouTube](http://youtu.be/4BZME8H7-KU) From PBS It’s OK To Be Smart, comes a short video introduction to your microbiome. You have anywhere from 2-5 pounds of bacteria on and in you. Most of them are in your gut and intestine. Learn more in this video. [Taste Perception: Cracking the Code PLOS Biology](http://www.plosbiology.org/article/info:doi/10.1371/journal.pbio.0020064) Learn more about taste receptors, why we have the five tastes and a history of the tongue map. [World Umami Map Umami Information Center](http://www.umamiinfo.com/2011/02/umami-culture-around-the-world.php) A map showing traditional and popular foods around the world that are high in the umami experience. [What is Umami YouTube](http://youtu.be/R5aAICA2gm8?t=50s) An introductory video that explain more about MSG and Umami. [Secret of tasty tomatoes revealed RSC](http://www.rsc.org/chemistryworld/News/2006/May/05050601.asp) This article discusses some preliminary work that was done comparing the level of umami in vine-ripened tomatoes compared to the average gas-ripened grocery store tomato. [In Thailand, Love of Food Carries Deadly Risks NY Times](http://www.nytimes.com/2011/04/26/world/asia/26iht-thailand.html?_r=0) While fermented fish is generally safe, there is a fluke infested ferment in North and Northeast Thailand that accounts for the majority of liver cancer deaths in Thailand. [Iron Chef Thailand - Battle Fermented Fish 1 YouTube](http://www.youtube.com/watch?v=NHXwnYUK5c0) [Iron Chef Thailand - Battle Fermented Fish 2 YouTube](http://www.youtube.com/watch?v=Gc60z3edpjI) [Iron Chef Thailand - Battle Fermented Fish 3 YouTube](http://www.youtube.com/watch?v=cmSGuUzJwrk) [Iron Chef Thailand - Battle Fermented Fish 4 YouTube](http://www.youtube.com/watch?v=78z3qJUzde4) [Iron Chef Thailand - Battle Fermented Fish 5 YouTube](http://www.youtube.com/watch?v=ZXekmrwbJHg) [Garum sauce by Heston Blumenthal YouTube](http://www.youtube.com/watch?v=mPX8dpKG48M) A brief video about Garum along with a chef that attempts to make a fast food version of Garum. [On Food and Cooking: The Science and Lore of the Kitchen Amazon](http://www.amazon.com/exec/obidos/ASIN/0684800012/fermup-20) [PopSci’s Friday Lunch: a Can of Surströmming With Harold McGee Popular Science](http://www.popsci.com/science/article/2012-04/popscis-friday-lunch-can-putrid-surströmming) Harold McGee smuggled Swedish surströmming into the US and shares the eating experience with another participant. That participant said “the experience was more like eating cured fish while sitting next to a dumpster than eating actually rotten fish.” [5 Totally Hardcore Foods That Could Get You Arrested (Or Killed) This or That](http://thisorthat.com/blog/5-totally-hardcore-foods-that-could-get-you-arrested-or-killed) [The traditional Swedish way to eating surströmming YouTube](http://youtu.be/DmaedvVBkV8) A video showing a friendly backyard get-together in Sweden as people enjoy surströmming. Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+.

Dave Arnold and Nastassia Lopez lament the world’s declining champagne consumption on this week’s episode of Cooking Issues. Dave starts the episode by reiterating the safety of liquid nitrogen in cooking applications if used by an experienced technician. Dave also goes on to explain the different stages of the freezing process. Harold McGee calls in to read excerpts of his book, On Food and Cooking! Tune in for an expert reading on caramelization and Maillard reactions, and hear Dave and Harold talk about making sucrose crystals. Why does dry heat produce good flavors in chili peppers and other spices? Dave also talks about the composition of Qimiq, and why it does not curdle in many applications. Dave also recommends a Vitaprep blender for making smooth soups! This episode has been sponsored by Roberta’s. “As temperature fluctuates in a freezer, that liquid water will melt and re-crystallize. So ice crystals will tend to grow over time, and make your food crappier. So there’s quality loss there. Additionally, that water is super-concentrated with regards to enzymes, acids, salts – all things that can carry chemical reactions… Awful reactions can take place.” [12:30] — Dave Arnold on Cooking Issues

This week on Cooking Issues Dave conferred with science-of-food guru Harold McGee, author of The Curious Cook, On Food & Cooking and frequent contributor to a myriad of publications, food-related and otherwise. Together the dynamic duo solved a heap of listener queries ranging between the high and the low tech; the science behind and perceived taste of carbonation was discussed, the process of measuring meat marbling via ultrasound was explored, and the tricky art of keeping herbs fresh was touched upon. Plus that now familiar stand-by of new school cookery, sous vide, was discussed at length. This episode was sponsored by Acme Smoked Fish: a mainstay in New York’s culinary landscape for over 55 years. Guest Harold McGee

Food Writer Ya-Roo Yang interviews Harold McGee, Molecular Gastromist, Food Scientist and author of "On Food and Cooking: The Science and Lore of the Kitchen" (Running Time 21:07)

Food Writer Ya-Roo Yang interviews Harold McGee, Molecular Gastromist, Food Scientist and author of "On Food and Cooking: The Science and Lore of the Kitchen" (Running Time 21:07)