Podcasts about open kitchen

If food waste were a country, it would be the second biggest global emitter of carbon emissions after the US and China. It's a big environmental, economic and social problem. In this episode of the Carbon Copy Podcast we chat to four different guests, each with a different perspective on how to prevent good food ending up in the bin. We hear from Fiona Bell whose initiative CropDrop helps to connect alloment growers to local food projects, we meet Kate Page from Fooditude, a London-based corporate catering business that is putting sustainability right at the top of the menu. We also explore different ways to use up surplus food, from the high-end event catering provided by Open Kitchen, to the vital support offered to local community organisations by FareShare. Listen to hear: Why food waste happens in the first place – and why it's not just about what we can do individually. How businesses can save money and improve their environmental credentials through better planning around catering. Why more government funding is needed to make food waste from farms a thing of the past. What you can do to support organisations that are tackling this big local issue. Full transcript available at: https://carboncopy.eco/podcasts/reduce-food-waste.------------------------------------------------------ Show notes Find out more about reducing food waste: https://carboncopy.eco/takeaction/reduce-food-waste Discover all 25 Big Local Actions for climate and nature: https://carboncopy.eco/takeaction Listen back to previous episodes of the Carbon Copy Podcast: https://carboncopy.eco/podcast Read more about CropDrop: https://carboncopy.eco/initiatives/cropdrop Learn more about Fooditude: https://carboncopy.eco/initiatives/fooditude Read about Open Kitchen: https://carboncopy.eco/initiatives/open-kitchen Learn about Menu for Change in Greater Manchester: https://www.openkitchenmcr.co.uk/menuforchange Learn about FareShare: https://fareshare.org.uk/ Hosted on Acast. See acast.com/privacy for more information.

The multi-talented vocalist/guitarist Hank Wedel based in Cork City, Ireland talks about his latest release “What Happens in Cork” featuring “Sleep Out on the Beach”, “The Time We Share”, “We Are the Rakes of Mallow”, “Poe Park 2am” and “Alright! Dynamite! Spiro!” along with his previous release “Living in the Land of Love”! Hank was born in Dayton, OH, raised in NYC and Mallow Co. in Cork, Ireland and currently based in Cork City, has performed thousands of shows from the North Pole to The Canary Islands, US, Europe, along with Princes Street, Open Kitchen, Small Town Talk;, performed with Shane McGowan, Mary Black, Christy Moore, Kila, Philemona Begley and Bono,  and celebrates 50 years in Ireland, 40 years as a musician in Cork City, 30 years in Monday night residency with  mandolin supremo Ray Barron and Charlies Bar, plus shares the stories behind the music! Check out the amazing Hank Wedel with his new release on all major platforms and www.linktr.ee/HankWedel today! #hankwedel #vocalist #guitarist #corkcity #whathappensincork #corkcityireland #ireland #daytonohio #newyorkcity #sleepoutonthebeach #thetimeweshare #mallowcounty #spiro #princesstreet #openkitchen #smalltowntalk #shanemcgowan #bono #raybarron #spreaker #iheartradio #spotify #applemusic #youtube #anchorfm #bitchute #rumble #mikewagner #themikewagnershow #mikewagnerhankwedel #themikewagnershowhankwedel

The multi-talented vocalist/guitarist Hank Wedel based in Cork City, Ireland talks about his latest release “What Happens in Cork” featuring “Sleep Out on the Beach”, “The Time We Share”, “We Are the Rakes of Mallow”, “Poe Park 2am” and “Alright! Dynamite! Spiro!” along with his previous release “Living in the Land of Love”! Hank was born in Dayton, OH, raised in NYC and Mallow Co. in Cork, Ireland and currently based in Cork City, has performed thousands of shows from the North Pole to The Canary Islands, US, Europe, along with Princes Street, Open Kitchen, Small Town Talk;, performed with Shane McGowan, Mary Black, Christy Moore, Kila, Philemona Begley and Bono,  and celebrates 50 years in Ireland, 40 years as a musician in Cork City, 30 years in Monday night residency with  mandolin supremo Ray Barron and Charlies Bar, plus shares the stories behind the music! Check out the amazing Hank Wedel with his new release on all major platforms and www.linktr.ee/HankWedel today! #hankwedel #vocalist #guitarist #corkcity #whathappensincork #corkcityireland #ireland #daytonohio #newyorkcity #sleepoutonthebeach #thetimeweshare #mallowcounty #spiro #princesstreet #openkitchen #smalltowntalk #shanemcgowan #bono #raybarron #spreaker #iheartradio #spotify #applemusic #youtube #anchorfm #bitchute #rumble #mikewagner #themikewagnershow #mikewagnerhankwedel #themikewagnershowhankwedel

The multi-talented vocalist/guitarist Hank Wedel based in Cork City, Ireland talks about his latest release “What Happens in Cork” featuring “Sleep Out on the Beach”, “The Time We Share”, “We Are the Rakes of Mallow”, “Poe Park 2am” and “Alright! Dynamite! Spiro!” along with his previous release “Living in the Land of Love”! Hank was born in Dayton, OH, raised in NYC and Mallow Co. in Cork, Ireland and currently based in Cork City, has performed thousands of shows from the North Pole to The Canary Islands, US, Europe, along with Princes Street, Open Kitchen, Small Town Talk;, performed with Shane McGowan, Mary Black, Christy Moore, Kila, Philemona Begley and Bono,  and celebrates 50 years in Ireland, 40 years as a musician in Cork City, 30 years in Monday night residency with  mandolin supremo Ray Barron and Charlies Bar, plus shares the stories behind the music! Check out the amazing Hank Wedel with his new release on all major platforms and www.linktr.ee/HankWedel today! #hankwedel #vocalist #guitarist #corkcity #whathappensincork #corkcityireland #ireland #daytonohio #newyorkcity #sleepoutonthebeach #thetimeweshare #mallowcounty #spiro #princesstreet #openkitchen #smalltowntalk #shanemcgowan #bono #raybarron #spreaker #iheartradio #spotify #applemusic #youtube #anchorfm #bitchute #rumble #mikewagner #themikewagnershow #mikewagnerhankwedel #themikewagnershowhankwedelBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-mike-wagner-show--3140147/support.

In this bite-sized episode, Corin Bell, founder and Executive Director of Open Kitchen, shares her journey from public sector work to establishing a sustainable, not-for-profit business. Corin explores the significance of sustainability, not just environmentally, but also in financial and social terms. She addresses the guilt often associated with profit in community projects and advocates for taking action over criticism when tackling sustainability challenges. Corin believes that small, thoughtful actions are crucial for reversing the negative impacts of past decisions, encouraging everyone to contribute to the change. Key Takeaways: Three Parts of Sustainability: Corin emphasises that true sustainability encompasses financial, environmental, and social dimensions. For a business to be genuinely sustainable, it must be financially self-sufficient, minimise environmental harm, and provide positive outcomes for people and the community. Profit in Community Projects: Many community projects experience guilt around making a profit, but Corin insists that profit can be a force for good when reinvested in people and the planet. Importance of Local Actions: Corin highlights the importance of practical, local actions like community growing projects, which not only improve access to healthy food but also address issues such as social isolation, biodiversity, and air quality. Action Over Research: After years of studies and reports, Corin believes it's time for more action. Real change will come from people actively implementing solutions in their communities. Topics Discussed: The evolving role of social enterprises Sustainability beyond just environmental concerns Balancing profit and purpose in community projects How small actions can lead to big changes in sustainability Challenges in the food industry and community initiatives The need for practical action instead of endless research If you're inspired by Corin's story, consider getting involved in local sustainability projects or starting your own initiatives. Don't forget to subscribe, leave comments, and share your thoughts on how sustainability can shape your life and community. Resources:  

AUFSTIEG! Und zwei Ankündigungen: am 6.6.24 spiele ich im Open Kitchen mit Tobian meinen Kneipenrock, das wird super, schnell Tisch reservieren unter www.open-kitchen.eu, und außerdem gibt es den Haltungsblock nur noch in Episoden mit gerader Episodennummer, also 552 den nächsten.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chico Menashe, the CEO of Asif: Culinary Institute of Israel in Tel Aviv. Founded in 2021, Asif is a non-profit organization, dedicated to cultivating and nurturing Israel's diverse and creative food culture.    “It's an Israeli food culture, not specifically Jewish culture,” Menashe says. “We have influences from all over the world.”   Menashe talks about Israeli food and cooking with chutzpah. He also shares stories from Asif's Open Kitchen Project, where Israeli locals open their homes to people who have been displaced by the war and need a place to cook. The Open Kitchen Project connects individuals, families and communities.    “The [recipes and stories] that we recognize that bring special cultural, traditional value we put on our website,” he adds. “It's an online treasure box of families' unique recipes with their stories, with their traditions, with their heritage.”   Get the recipes for Sylvie Atias's Stuffed Artichokes and Lizi Ezra's Veal Sweetbread Stew, along with the highlights from the conversation, at JewishJournal.com/podcasts. To learn more about Asif's initiatives and read more recipes and backstories, go to Asif.org. Asif is a partner organization of the Jewish Food Society. For more from Taste Buds, follow @TheDEBMethod on social media.

Today on our episode #383 of All in the Industry®, Shari Bayer is on-location in London, England with her guest Jeremy Chan, chef and co-founder of Ikoyi, a two Michelin-starred restaurant, which he opened with his best friend, Iré Hassan-Odukale, in London in 2017. Known for its original, flavor-driven cuisine, inspired by Jeremy's childhood in Hong Kong, Ikoyi was named the One to Watch by The World's 50 Best Restaurants in 2021, and then earned the No. 35 spot on The World's 50 Best Restaurants list in 2023. Jeremy's book, Ikoyi: A Journey Through Bold Heat with Recipes was published in Spring 2023 by Phaidon, and he is also a contributor to Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook). Today's show also features Shari's PR tip to be hungry for knowledge; Industry News on The Chef Conference, taking place in Philadelphia from April 12-15; and Shari's upcoming event with Chef Jean-Georges Vongerichten at Platform by JBF at Pier 57 in NYC on Sunday, April 14 at 11AM -- a conversation of inspiration and advice, in and out of the kitchen, related to topics in Chefwise, which Jean-Georges is a contributor to. Tickets are available at platformbyjbf.org. Our show closes out with Shari's Solo Dining experience at Ikoyi.  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Today on our episode #379 of All in the Industry®, Shari Bayer is on-location in NYC with Max Natmessnig and Marco Prins, the newly appointed executive chefs at world renowned restaurant, Chef's Table at Brooklyn Fare, in Manhattan's Hell's Kitchen neighborhood. Max and Marco previously worked together at Chef's Table earlier in their careers, and now bring their deep culinary experience and expertise from working in Michelin-starred restaurants around the world. Raised in Austria, Max most recently led the two-Michelin-starred restaurant Alois in Munich, where he was also named one of Germany's 50 Best Chefs, and prior worked at award winning restaurants like Rote Wand and Steirereck in Austria, The Nomad in New York, and L'Auberge de l'Ile in France. Originally from Holland, Marco previously served as executive chef at Ukiyo in New York, which was awarded a Michelin-star under his tenure and multiple 3-Michelin-star restaurants in Europe, including Parkheuvel and Oud Sluis in the Netherlands and Zilte in Belgium. Today's show also features Shari's PR tip to be adaptable; Industry News on the 2024 restaurant selections for The MICHELIN Guide Great Britain and Ireland; and Shari's Solo Dining experience at Ember at the We-Ko-Pa Casino Resort in Arizona, led by chef Richard Pelz, who is one of Shari's former Bayer PR clients from over 15 years ago with his restaurant Goblin Market in NYC. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

This week, illustrious guest Anna Seregina joins Sam in the LA studio while George is isolated in chilly New York City. If only the whole squad could gather around a beautifully constructed kitchen island. But wait... Do kitchen islands really build community or do they merely reinforce traditional family values? Does the impulse to fill up a kitchen with more surfaces stem from a fear of open space (aka freedom)? Can other options for home-based communal gathering like breakfast nooks or the famed conversation pit provide any respite from the fascism of suburban interior design? If only it were that simple. NEW YORK: See George do an hour of standup at the Bell House on Friday Feb. 2! Tickete: https://www.eventbrite.com/e/george-civeris-tickets-790403747887Subscribe to our Patreon at patreon.com/straightiolab for bonus episodes twice a month and don't forget to rate and review us on Apple Podcasts! See omnystudio.com/listener for privacy information.

A warm Mancunian welcome to all my listeners. Presenting Season 6, Episode 3 of the #MeettheMancunian #podcast #mancunian #manchester #sustainability #foodwaste climate change #foodinsecurity #community #socialimpact #nonprofit #socialenterprise #britishfoodfortnight. I'm Deepa Thomas-Sutcliffe, your friendly host. In the third episode, the Meet the Mancunian podcast talks to Corin Bell [https://www.linkedin.com/in/corin-bell-1999825a/], Executive Director, Open Kitchen Manchester [https://www.openkitchenmcr.co.uk/]about Open Kitchen's commitment to producing food in the most sustainable and ethical way possible. This includes working with a range of food businesses to stop good food from being wasted and purchasing ingredients from local, sustainable, and ethical suppliers. The chefs use this ever-changing mix to produce nutritious, seasonal menus that offer the lowest carbon catering possible at their café at the People History's Museum & the catering business. Corin also shares how their profits from the catering and café business go into providing food and supplying meals for people struggling with food insecurity across Greater Manchester delivering food and supplies to independent food banks, food pantry projects and people living in temporary accommodation. She looks forward to a future where food banks are no longer needed, and food waste doesn't happen. Did you know: ·      A recent study by the UN FAO [http://www.fao.org/docrep/018/i3347e/i3347e.pdf] showed that the carbon footprint of wasted food currently stands at 3.3 gigatonnes. If food waste was a country, it would be the 3rd highest carbon emitter on the planet after the US and China. ·      36 million tonnes [https://lovefoodhatewaste.com/] of greenhouse gas emissions could be prevented by saving food from our bins in UK homes. Time stamps of key moments in the podcast episode & transcript: 00:03:15 sharing her passion for addressing food waste 00:04:37 talking about Open Kitchen Manchester 00:09:06 the café at People's History Museum 00:13:35 some of the challenges she had to overcome 00:17:45 tackling food insecurity in Manchester Listen to the episode and read the transcript on www.meetthemancunian.co.uk [http://www.meetthemancunian.co.uk/]

Barry Ralph, chef and owner of House of Plates in Castlebar, co Mayo, talks to Ella McSweeney about what it is like working in a professional kitchen ahead of Open Kitchen Week.

Want to turn your dream of living in the Hamptons into a reality? Contact Compass' award-winning real estate broker Bill Williams (917)-374-2366) to arrange a viewing of this East Hampton residence with five bedrooms, five full bathrooms, and two half bathrooms! Learn more at https://compass.eastendli.com/?tchreq=5E3ASMQH4E63WRFJXZJFK7Y&mp Bill Williams @Compass East Hampton City: East Hampton Address: 63 Main Street Website https://www.compass.com/agents/bill-williams/ Phone +1 917 374 2366 Email bill.williams@compass.com

In 2023, it's all about open kitchens — tear down the walls and let the customers and chefs mingle... Ok, not quite that open. OpenUp Windows has pass-thru windows which will open up your kitchen, without letting everyone in. Go to https://openupwindows.com/ OpenUp Windows 116 Neelytown Rd, Montgomery, NY 12549, United States Website https://openupwindows.com Phone +1-914-875-1541 Email mike@openupwindows.com

On today's episode of All in the Industry®, Shari Bayer's guest is Kris Moon, President and Chief Operating Officer of The James Beard Foundation. In his role, Kris is responsible for all revenue at the Foundation, including building the Foundation's first-ever enterprise-wide partnerships with American Airlines, Capital One, and Windstar Cruises, and helping the Foundation grow its philanthropic support. During his 15-year tenure, Kris has been instrumental in leading the Foundation's Covid-19 response, launching and managing the JBF Food & Beverage Industry Relief Fund that raised and disbursed almost $4.8 million in grants to 312 food and beverage establishments across America; launching the Chefs Boot Camp for Policy and Change initiative; and spearheading the strategic planning and launch of the Foundation's JBF Impact Programs in April 2016. Today's show also features Shari's PR tip to do good; Speed Round; Industry News Discussion on Righteous Eats; plus, Shari's Solo Dining experience at Platform by JBF: Restaurants Shaping America: San Francisco's Brandon Jew of Mister Jiu's x NYC's Jeremiah Stone & Fabián von Hauske Valtierra of Contra & Wildair; and the final question. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Jeff Gurwin.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer has a special episode from her recent trip to Santiago, Chile, with Carolina Bazán, chef-owner of Ambrosia and Ambrosia Bistro in Santiago. Carolina opened Ambrosia with her family in 2003. With the help of her partner, sommelier Rosario Onetto, she began the Hidden Kitchen movement in 2012, focusing on market produce and seasonal ingredients, which led to Ambrosia's new location and concept; a modern family bistro, outside of the classic gastronomic circuit, where fresh market products leads a seasonal menu that changes daily. In 2017, Carolina and Rosario opened their own restaurant, Ambrosia Bistro, located downtown with a very hip vibe and simple, seasonal menu. Carolina was named Best Female Chef by Latin America's 50 Best Restaurants 2019, and Ambrosia Bistro is currently #72 on The Worlds 50 Best Restaurants. Carolina is a contributor to Shari's new book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023). Today's show also features Shari's PR tip to have confidence in yourself; Speed Round, and Shari's Solo Dining experience at Ambrosia Bistro in Santiago, Chile.** Check out Shari's new book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Carolina Bazan and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On this season of Opening Soon, called The Build, we're following along one chef's journey from open to close… and all of the pieces in between. In this episode, we talk money, honey! From putting together the capital to get the process started, to figuring out how your brick and mortar can make some of that cash back, you'll hear about all things money, money, money, mon-ey (mon-ey!). And for the long-time listeners, you'll finally get in on the scoop on our own financial fairytale with Goods.  If you'd like to support chef Eric See and his team at Ursula, check out their ongoing Crowdfunding here.  Additional Music in this episode by HolinzaCC0, TRG Banks, Pawel Fesczuk, Koi Discovery, Dilating Times.Opening Soon is powered by Simplecast.

With The Build, we're pulling back the curtain to reveal the nitty gritty details of turning a concept into a living, breathing, eatery. In this episode we tackle one of the biggest obstacles to realizing your concept: the lease.Plus, this episode introduces a key player in making Ursula 2.0 a reality. Meet Lani Halliday: event producer, baker, brand builder, and hilarious human. Get to know her and how she got wrapped up in Eric's vision.Additional Music in this episode by HolinzaCC0, Jahzzar, & TGR Banks. Opening Soon is powered by Simplecast. 

Zu Gast ist Insa Horsch (LinkedIn) die Unternehmerin und Food-Szene und Industrie Insiderin. Insa war die Gastgeberin in unserem Gründer und Zünder Podcast (Epsiode 178). In dieser Episode hört ihr: Über Insas Werdegang und ihre besten Learnings Wie sie in die Food-Szene hineingekommen ist Wie sie in 2 mittelständigen Unternehmen jeweils mehrere Jahre für frischen Wind gesorgt hat Wie sie sich dann wieder in die Selbständigkeit gefunden hat Trends in der Food-Szene und vieles mehr Dein Feedback und Support für den Podcast: 1) Der erwähnte "Wunder-Link": klicke hier und schenke uns ein Like, um den Podcast in deinem LinkedIn-Netzwerk zu teilen: LINK 2) Deine Fragen und Themenwünsche: verrate sie uns hier: team@derstartuppodcast.com  3) Deine Gast-Empfehlungen: Tagge die Person(en) hier, die du im Podcast zu Gast haben möchtest: LINK 4) Du willst Gastgeber einer Gründer&Zünder-Episode sein? Melde dich direkt bei uns unter: team@derstartuppodcast.com  KPMG Smart Start unterstützt diesen Podcast. Ihre wertvollen Ressourcen und Kokntakte findest du auf: derstartuppodcast.com/smartstart 

Episode 178 mit Gastgeberin Insa Horsch (LinkedIn) in Vertretung von Florian Kandler. Insa ist Expertin für Food StartUps und bietet mit der Beratung „Open Kitchen“ (https://open-kitchen.org/) und dem Business Builder „Growth Dock“ (https://growthdock.de/) gleich zwei starke Supporter für Food Gründer an. Zu Gast ist Annett Schaper (LinkedIn)– Designer, Creative Coach und Podcasterin von Code of Creativity (https://podcast28e5c0.podigee.io/). Du hörst: Wieso Kreativität ein Muskel ist, den man, insbesondere als Gründer, trainieren kann und muss. Dass Kreativität nichts mit bunten Bildern und den Kunstunterricht aus der Schule zu tun hat, sondern dass Kreativität DIE Schlüsselfähigkeit der Zukunft ist. Ganz konkrete Tipps von Annett zum Thema Leadership, Ideenfindung, Fokus und Sprit hochhalten bzw. Hürden überwinden als Gründer und Leader und nicht zuletzt auch für den Umgang mit dem eigenen Handy. Show Notes Insa Horsch LinkedIn Open Kitchen Growth Dock Annett Schaper LinkedIn Creative Entrepreneur Coaching Test: Welcher Kreativtyp bist Du Annett Schaper Podcast Code of Creativity Buchtipps: Johann Hari – Stolen Focus Mel Robbins – the 5 Second Rule KPMG Smart Start unterstützt diesen Podcast. Ihre wertvollen Ressourcen und Kokntakte findest du auf: derstartuppodcast.com/smartstart

Join Caroline Wilson and Corrie Perkin for Ep 240. This podcast is proudly supported by Red Energy. Moving house? Call Red Energy on 131 804. This week on the show our thoughts are with communities dealing with record flooding – many still waiting for the flood waters to peak.We discuss the situation in Britain, the latest developments, the future for PM Liz Truss and consider who might be the next British PM.We also discuss the trial of Bruce Lehrmann – the coverage and the public's response.In the Cocktail Cabinet for Prince Wine Store we invite you to join us on Wednesday October the 26th from 5pm – 7pm for a ‘meet and greet' at the store. Head to the Prince Wine Store Events page HERE – and book a free spot or just pop in on the night. In BSF:Exiles by Jane HarperAmsterdam at the moviesBill Granger's Marinated Lamb with Spicy Eggplant Salad (see recipe below)This week Corrie is grumpy about Ghislaine Maxwell's recent jail house interview defending Prince Andrew and complaining about her treatment in jail. You can read the full article HERE.In 6 Quick QuestionsWho should replace the Queen on the $5 noteWho made the biggest mess of their AFL Coach sacking this yearA summing up of the differences between Melbourne and SydneyKiss-and-Tell booksThe new craze of taking your cat for a walkPlus Caro's got an Amazing Fact about our passport system.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.MARINATED LAMB WITH SPICY EGGPLANT SALADFrom Bill's Open Kitchen by Bill GrangerServes 4INGREDIENTS· 1 teaspoon paprika· 1/2 teaspoon cumin· 2 garlic cloves, crushed· 2 tablespoons olive oil· 4 x 200 g (7 oz) lamb backstraps· sea salt· freshly ground black pepperTO SERVE· spicy eggplant salad (below)· coriander (cilantro) sprigs· plain yoghurtDIRECTIONSPlace the paprika, cumin, garlic and olive oil in a bowl and stir to combine. Trim the lamb of any excess fat and sinew then coat with the marinade. Cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.Heat a frying pan over a high heat. Season the lamb with salt and pepper and cook for 3 to 4 minutes each side.Transfer the lamb to a plate, cover with foil and keep in a warm place for 10 minutes. Slice each lamb fillet on the diagonal into 2 cm (3/4 inch) pieces and serve with the spicy eggplant salad, coriander sprigs and yoghurt.SPICY EGGPLANT SALAD· 2 large eggplant (aubergine)· 2 tablespoons olive oil· 3 garlic cloves, crushed· 3 tablespoons chopped flat-leaf (Italian) parsley· 3 tablespoons chopped coriander (cilantro)· 2 tablespoons paprika· 1 small red chilli, seeded and finely chopped· 1/2 teaspoon ground cumin· 2 tablespoons olive oil, extra· 4 large Roma (plum) tomatoes, roughly chopped· 1 teaspoon sea salt· 1 tablespoon brown sugar· 2 tablespoons lemon juice· 1 tablespoon red wine vinegar· freshly ground black pepperCut into 1 cm (1/2 inch) thick slices. Preheat the oven to 200°C (400°F).Place the eggplant in a single layer in two baking trays and brush with olive oil on each side. Cook for 30 minutes, swapping the position of the trays halfway through. Remove from the oven.Sprinkle the eggplant with water if it is a little dry. Cool for 5 minutes, dice and place in a bowl. Add the garlic, parsley, coriander, paprika, chilli and cumin and stir to combine.Place the extra olive oil in a saucepan over a medium to high heat and add the tomatoes, salt and sugar. Cook for 10 minutes, add the eggplant mixture and cook for another 5 minutes.Remove from the heat and stir in the lemon juice, vinegar and black pepper. Serve warm

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Jay Fiske, President of Powerhouse Dynamics, a Middleby Company while in Dallas at the FSTEC Conference. As president Fiske is responsible for leading all strategic and day-to-day company operations. He is a technology executive and investor with over twenty years of experience building businesses and innovative technology products to market. Fiske says, “Powerhouse Dynamics, we are a Boston based technology firm and we are the folks behind the open kitchen internet of things platform. We help large multi-site restaurant operators manage their critical infrastructure more efficiently, save money on energy, reduce risk on food safety, help make sure all their cooking equipment is up and running and producing high- quality products.” He adds, “So think about this as the internet of things. The critical back of house infrastructure and you know driving those kinds of efficiency that this visibility and control and connectability suddenly affords these multi-site operators.” Restaurants can use Open Kitchen to connect, analyze, and control equipment like refrigeration, HVAC as well as a large range of kitchen equipment brands to automate essential facility functions. The guys ask Fiske, “can you share with our listeners about what Open Kitchen is doing to help operators maintain their equipment before they even break and have issues? And the importance of what we're learning from you is the smart kitchen.” Fiske says as Open Kitchen integrates with different types of equipment and makes and models, the business case for connectivity really varies by the kind of equipment. There is a common theme across all equipment for uptime and maintenance. Fiske says Open Kitchen can give operators insights to the data and all you to be proactive on prioritizing any issues. Schatzberg makes a point and says that what he really loves about Open Kitchen is that it can integrate with equipment from many manufactures, not just Middleby. Fiske says that when operators are integrating with Open Kitchen that their data can not be shared with anyone else. Frischling talks about how data is a hot topic and asks Fiske, “Can you share the role that the Internet-of-Things (IoT) generated data is playing with Powerhouse Dynamics Open Kitchen and how is it helping everyone?” Fiske says that they provide the infrastructure to get all the raw data to the cloud and it is creating the business tools around the data for effective outcomes. To hear about the foodservice feud plus Frischling and Schatzberg answer to the talking back question, where they see automation going in foodservice, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Jay Fiske, President of Powerhouse Dynamics, a Middleby Company while in Dallas at the FSTEC Conference. As president Fiske is responsible for leading all strategic and day-to-day company operations. He is a technology executive and investor with over twenty years of experience building businesses and innovative technology products to market. Fiske says, “Powerhouse Dynamics, we are a Boston based technology firm and we are the folks behind the open kitchen internet of things platform. We help large multi-site restaurant operators manage their critical infrastructure more efficiently, save money on energy, reduce risk on food safety, help make sure all their cooking equipment is up and running and producing high- quality products.” He adds, “So think about this as the internet of things. The critical back of house infrastructure and you know driving those kinds of efficiency that this visibility and control and connectability suddenly affords these multi-site operators.” Restaurants can use Open Kitchen to connect, analyze, and control equipment like refrigeration, HVAC as well as a large range of kitchen equipment brands to automate essential facility functions. The guys ask Fiske, “can you share with our listeners about what Open Kitchen is doing to help operators maintain their equipment before they even break and have issues? And the importance of what we're learning from you is the smart kitchen.” Fiske says as Open Kitchen integrates with different types of equipment and makes and models, the business case for connectivity really varies by the kind of equipment. There is a common theme across all equipment for uptime and maintenance. Fiske says Open Kitchen can give operators insights to the data and all you to be proactive on prioritizing any issues. Schatzberg makes a point and says that what he really loves about Open Kitchen is that it can integrate with equipment from many manufactures, not just Middleby. Fiske says that when operators are integrating with Open Kitchen that their data can not be shared with anyone else. Frischling talks about how data is a hot topic and asks Fiske, “Can you share the role that the Internet-of-Things (IoT) generated data is playing with Powerhouse Dynamics Open Kitchen and how is it helping everyone?” Fiske says that they provide the infrastructure to get all the raw data to the cloud and it is creating the business tools around the data for effective outcomes. To hear about the foodservice feud plus Frischling and Schatzberg answer to the talking back question, where they see automation going in foodservice, check out this episode of Hospitality Hangout.

Pedro Ospina is an artist, educator and the Founder and Director of Open Kitchen Sculpture Garden in North Philadelphia's Norris Square section. Born in Bogota, Colombia, and raised in New York City, Ospina lives and works in Philadelphia, now, creating beauty and community through his great talent, can-do skill set, and a very big heart. He'd like nothing better than to have you visit Open Kitchen Sculpture Garden and participate in the group sharing of art and food.

In this episode of Agora, Ricarda Bochat of Open Kitchen tells us how food can be a venue for people to connect and share stories about Berlin and beyond. One of the longest standing projects of Give Something Back to Berlin, the Open Kitchen enables newcomers of all backgrounds- as well as locals- to interact, socialise and share recipes through a number of cooking projects. We see cooking and food as an exceptional platform to break down barriers and get to know people and their culture. Agora podcast brings you stories from our multicultural community. Audio-only version of this episode is also available on: Apple podcasts: https://apple.co/3fGnjMX Spotify: https://spoti.fi/3joeAjC Soundcloud: https://soundcloud.com/user-569758316 Google podcasts: https://bit.ly/3AloRUm Host: Gaby D'Annunzio Guest: Ricarda Bochat Videography: Böbe Barsi Location: Refugio Berlin Production managers: Gaby D'Annunzio & Ragıp Zık Music: Felix Godden Designer: Ohad Ben Moshe More information https://gsbtb.org/projects/open-kitchen/ https://gsbtb.org/donate/

Our guest is Joe Brignoni, the owner of Joe's Rotisseria in Asbury Park and Roselle Park, New Jersey. He's famous for blending a pizza, calzone, and garlic knots into one delicious Frankenstein. In this episode, he'll tell you how it saved his business (and reveal the composition of a Thunder Stick).Hit “Play” to hear how a culinary education in Disney made Joe into one of the most creative pizzaiolos on Slice.

Hue-Chan Karels is Chef-Owner of Open Kitchen, a unique culinary concept that celebrates the kitchen as the center of sensory pleasure, healthy living, community, learning and creativity. Hue-Chan's passion for the culinary arts is only surpassed by her desire to bring people together through shared food experiences and share her knowledge and recipes for people to enjoy cooking and create healthy and delicious meals at home. Hue-Chan is a great friend of Bunny's as well as a fellow Santa Fean and philanthropist in the community. Links:Open KitchenFind Hue-Chan on FacebookFind Open Kitchen on FacebookFind Bunny on FacebookBunny's WebsiteBuy Lifesaving Gratitude the book Original Music by: Kene Terry

With excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo. In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's “40 under 40” Risings Stars. Kevin competed in season 16 of Bravo's ‘Top Chef' and was awarded the 2019 Iowa Restaurant Association's Chef of the Year. In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the “Dubuque Debut” dinner. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "People are drawn to things that are authentic and real, and that's inspiring." In this episode with Kevin Scharpf we will discuss: Authenticity Awareness Mentors Culinary school Working in casinos Structured lifestyle/workstyle What we learn from corporate environments James Beard Awards Location and interior space/decoration Partners Prime Cost Operating a food truck Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Weird What is your biggest weakness? Sensitivity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Personal growth Share one code of conduct or behavior you teach your team. "Hello." What is one uncommon standard of service you teach your staff? Treat guests as if they are guests in your home What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Social media What is one thing you feel restaurateurs don't do well enough or often enough? Not genuine enough Name one service you've hired. Retail Financial Services - Lance Nieland 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? Passion Love Awareness Contact info: Instagram: @kevinscharpf Facebook: @KevinScharpf Email: chefscharpf@gmail.com 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 Kevin Scharpf 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!

This episode of the pod kicks off with Lindsay, David, and Elisabeth reflecting on how artworks have changed (or reinforced) their perspectives on what art is, and whether or not Elisabeth is really “auditioning” for the role of co-host. Starting at about 9:00, guest Mary Louise Schumacher kicks off the conversation with a reflection about witnessing Milwaukee artist Roy Staab joyfully re-discovering his own artwork while watching it get destroyed in a storm.  Throughout the conversation, Mary Louise shares about her trajectory from political and technology reporter to art critic, to director of the forthcoming documentary film, Out of the Picture. She reflects on how art critics draw on a much more “embodied” kind of writing than other more objective forms of journalism.   Out of the Picture arose out of asking the question “what does it mean to write about art today?” Turning her camera on the interesting people in the art world who are writing about art, in the process Mary Louise and her team of collaborators ended up documenting extraordinary changes in visual culture and media. Since the beginning of the film, over the last ten years, 'Art” has evolved to include NFTs, social movements, memes and monuments, (oh my!) and visual culture shapes how we see the world more than ever. Out of the Picture raises questions including: how are power and privilege conferred on voices within the art world? And the question of how precious the work of art criticism actually is.  Mary Louise also reflects on how the simultaneous openness, intimacy, and obscurity of the Milwaukee art scene promotes a special kind of artistic thriving, and periods of richness within our arts ecosystem.  She closes with a fantasy edict to instate an Arts & Culture Administrator for the City of Milwaukee to help Art to be more valued in our community.    Instagram: @Marylouises  Due to the unprecedented number of shout-outs contained in this episode, we decided to do our best to represent all of the individuals and entities. Please enjoy the following absurdly long list of links: :  https://www.outofthepicturemovie.com/ (Out of the Picture)   https://www.youtube.com/watch?time_continue=2&v=Ue4q0Twd_So&feature=emb_logo (Sunset Theatre by Sarah Gail Luther)   https://okmke.org/ (Open Kitchen)  https://en.wikipedia.org/wiki/Nature_Belle_(Staab) (Nature Bell by Roy Staab)  https://mam.org/info/quadracci.php (The Quadracci Pavillion)    https://www.linkedin.com/in/nicholaslujero/ (Nicholas Lujero)   https://www.linkedin.com/in/cindy-eggert-johnson/?trk=org-employees&originalSubdomain=be (Cindy Eggert Johnson)  https://www.markescribano.com/ (Mark Escribano)  https://www.thisismilwaukee.us/johnathonolsen (Jonathan Olson)  https://www.corridorfilm.com/ (Corridor the film)  http://katieavilastudio.com/ (Katie Avila Loughmiller)  http://www.naomiwaxman.com/resume (Naomi Waxman)  https://www.lyndensculpturegarden.org/residency/pegi-christiansen-distance (Pegi Taylor Christiansen)  https://www.linkedin.com/in/katie-heil-a75b821a/ (Katie Heil)   https://www.jasper-johns.org/ (Jasper Johns)  https://www.rauschenbergfoundation.org/ (Robert Rauschenberg)  https://latoyarubyfrazier.com/ (LaToya Ruby Frazier)  https://whitecube.com/artists/artist/doris_salcedo (Doris Salcedo)  https://www.hankwillisthomas.com/ (Hank Willis Thomas)  http://postcommodity.com/About.html (The Post Commodity Collective)  https://en.wikipedia.org/wiki/Jerry_Saltz (Jerry Saltz)  https://www.linkedin.com/in/jen-graves-96bb123/ (Jen Graves)  https://www.bostonglobe.com/about/staff-list/staff/jenee-osterheldt/ (Jenee Osterheldt)  https://hragvartanian.com/ (Hrag Vartanian)  https://genreurbanarts.com/ (Genre Urban Arts)  ...

Food and Travel Nation with Elizabeth Dougherty Broadcast Date:  3/26/22 LIVE BROADCAST every Saturday morning at 8am. (ET) Listen to the show ANYTIME on iHeart Radio. Elizabeth has the story of a burnt steak, plus you'll hear how one restaurant worker used her sleeve to wipe her nose... while working in the kitchen.  If you've seen something odd while visiting a restaurant, let us know.  Email or Text us! FoodAndTravelNation.com Elizabeth@FoodNationRadio.com Text: (321) 877-9898

In this episode of The Millie Podcast we welcome Berlin-based Ricarda Bochat, coordinator of the Open Kitchen program at Give Something Back to Berlin, a multi-award-winning association that connects migrants, refugees, and locals to build an open and inclusive society. Give Something Back to Berlin (GSBTB) challenges the status quo and creates a better way for newcomers to integrate.Last fall,  Millie Podcast host Chelsea Brown, travelled to Germany and joined Ricarda for her innovative and fun Open Kitchen cooking event at the beautiful GSBTB headquarters. Ricarda also manages the English Language Café and German Sprachcafé.Leaving behind a successful career in fashion for a new one in social impact, Ricarda's passion is fuelled by her values and the risks she's taken to blaze a new path for herself. She completed her Master's Degree in Fashion Marketing in the UK, moving back to her native Germany, where she was briefly involved with GSBTB. She left Germany to spend a year in Nepal and India, primarily doing  earthquake relief work and teaching English to Tibetan monks. This trip changed the direction of Ricarda's life.She talks to Chelsea about the events that prompted this life change, falling in love with a Tibetan Monk, why it's important to have people from both sides creating dialogue and change, and so much more.Visit www.gsbtb.org to get involved and following Give Something Back To Berlin on Instagram!More than a podcast, join our community at Millie.ca!

Open Kitchen founder Hue Chan Karels, Erica Tai (Open kitchen's Chef de Cuisine), and Derek Ragsaken (Open Kitchen's Guest Chef) Tell Radio Free Galisteo's John Shannon about Open Kitchen's Public Cooking Classes in mouthwatering detail!Open Kitchen's Website: https://openkitchenevents.com/Support the show (https://www.patreon.com/radiofreegalisteo?fan_landing=true)

Launching a new restaurant isn't for the faint of heart.“You stand on a cliff and you're scared,” says the Australian chef Beau Clugston. “Will the parachute open if I jump?”As metaphors go, it's a pretty good one.After all, as one former Guardian restaurant critic once put it, “the economics of setting up a new restaurant are scary in good times and terrifying in bad ones”.And that was before the pandemic.So who on earth would open a restaurant right now — and why?Well, in episode 2, we hear from four people who have done just that — or are trying to.First, we meet the Canadian chef Jonathan Tam, who spent a decade at the Copenhagen restaurant Relæ, before deciding to launch his own eatery in the Danish capital — JATAK.Smooth sailing? Anything but.Jonathan explains why he's been on a roller coaster of a journey so far.Then we pay a flying visit to cocktail bar Bird to meet Peter Altenburg, a bartender who called time on his old joint right before the pandemic and says the time is right for his new concept.We also speak to Ann Lee, who toured the world in a Japanese punk band before winding up in Oslo by way of Silicon Valley and has just launched La Mayor — her 14th eatery in six years.Finally, we meet the Danish chef Claus Henriksen, who left the Michelin-starred restaurant Dragsholm Slot last year after 13 years and has just launched his first restaurant, MOTA — but only after a cruel twist of fate threatened to dash his dream.Indeed, each guest has a story to tell about the long and winding road to opening day.And each reveals how they summoned the courage to stand on that cliff and jump. Clip from "Heart Attack"  courtesy Damaged Goods Records and taken from the album 'The Fake Fake Sound of Mikabomb' www.DAMAGEDGOODS.co.uk

The Foraging Chef on making Pontack Sauce and black apples from foraged fruit, news about Open Cambridge's events including a history of Cambridge's Indian restaurants, Alex Rushmer's new newsletter The Open Kitchen, Tristan Welch on Cambridge's contributions to food history, what authentic Thai food is and ideas for mushrooms, presented by Matt Bentman and Alan Alder.

WBZ's Jordan Rich talks with Martin Flusberg, President of Powerhouse Dynamics, about how he helps restaurants manage their equipment and operations better.

Take a tour of this "Naughty Girl" with us and chef Elise Wiggins here at Cattivella Wood Fired Italian! Award winning chef Elise Wiggins is one of our favorites, and her restaurant Cattivella is just as beautiful as the food is delicious! Tune in to see what Elise is cooking up for us in her Open Kitchen concept! You literally watch the chefs cook in front of you, it's so cool! We'll be talking about wine with Cattivella's resident wine expert Marco! Vino please! Cattivella also has a great bar program and we'll be showing you a couple of their signature cocktails with Lead Bartender Alex as well! Whatever happened to chef Elise's new concept Lil Yellow Chick? Well it's not good news, but we'll tell you what happened and what's to come!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Susan starts listing them at 1:19) before  starting the episode.(P.S. Missing some tools? We've linked to the equipment that Susan uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) Triple-Ginger Chocolate Chunk Cookies2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground cloves1 tablespoon unsweetened cocoa powder3/4 cup (1 1/2 sticks) unsalted butter, softened2/3 cup packed light or dark brown sugar1 tablespoon grated fresh ginger2 large egg yolks1/2 cup unsulphured molasses1 teaspoon vanilla extract8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)1/3 cup coarsely chopped candied gingerGranulated sugarWhisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and cocoa powder in a large bowl. Set aside.With a stand or hand mixer, cream together the butter and brown sugar until light and fluffy, 2 to 3 minutes. Beat in the fresh ginger and egg yolks until combined. Add the molasses and vanilla, then add the flour mixture and mix on low speed just until no flour pockets remain. Stir in the chocolate and candied ginger. Chill the dough until firm, at least 3 hours, but preferably overnight.Preheat the oven to 350°F. Line a cookie sheet with parchment paper.Place some granulated sugar in a bowl. Pinch off 6 pieces of dough about the size of a golf ball (about 1 1/2 ounces) and roll in the sugar. Place on a plate and freeze while the oven heats up (about 10 minutes). Roll in the sugar again and place the cookie dough balls 2 inches apart on the prepared cookie sheet. Bake the cookies for 10 to 12 minutes, 1 sheet eat a time, rotating the pan after 5 minutes, until the tops begin to crack and the edges are just set. Be careful not to overbake. Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Repeat with the remaining dough, keeping it in the refrigerator between batches.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Mary Johns founded Open Kitchen DC, a boutique food and storytelling company that hosts events at immigrant-owned restaurants in the broader DC area, out of a desire to honor the experiences of immigrant business owners who have uprooted their lives to make a new start in the United States. Her events center people and culture with delicious food as an accompaniment, a welcome divergence from some other food-centric events at which the people behind the food are an afterthought. Like all business owners, Mary has had to change her business model during the pandemic and sees more shifts on the horizon as winter approaches. Despite challenges, Mary and her restaurant partners remain an inspiring example of the power of community. Hear more about Mary and her incredible work through Open Kitchen DC in this episode. --- Like this episode? Be sure to subscribe and leave a rating on Apple podcasts! --- Send in a voice message: https://anchor.fm/feedthemalik/message

When it comes to the world of food, Susan Spungen is the paradigm of perfection. Former founding food editor at Martha Stewart Living, Hollywood food stylist and culinary consultant, Susan knows how to make food look good. A savvy and skilled cookbook author and recipe developer, Susan is an expert entertainer and celebrated cook. Susan’s newest cookbook, Open Kitchen:  Inspired Food for Casual Gatherings, was released in March on the precipice of the pandemic. Since March 13, Susan has made every single meal and she’s been creating an album of her pandemic meals. Tune in to this episode of Live to Eat as we talk about the staying power of cupcakes, how to make an empty-the-fridge-soup, the importance of making mistakes, and unsung ingredient heroes like lemony sumac.

At dahil nga ikalawang taon na ng CNLD, may bago din tayong portion. Ito ay pinamagatang... Let's Brew It! Sa portion na 'to kami ay magbibigay ng aming reviews & honest opinion sa food and services na ina-avail namin. Very quickie episodes lng ito mga Co-Mugs. At para sa ating episode 2, ni-review namin ang Open Kitchen. Ano ang verdict namin? Let's find out.. (FB: Coffee Na Lang Dear) (Twitter: @kapenalangdear) (Credits: Vodovoz Music Productions) #PinoyPodcast #PodcastPH #PhilippinePodcast #CoffeeNaLangDear #CNLD

Alex Grundy is the co-founder of Open Kitchen, their mission is to help millions of British citizens access nutritious food without risking their lives. Through a national community-based initiative, Open Kitchens will utilise closed restaurants to deliver free meals to those in need. He also helps private equity firms identify pre and post-acquisition opportunities to leverage the supply market and consistently deliver high return on investment and double-digit EBITDA growth. Today we talk about Open Kitchen and why this is such an important topic right now. Founders365 is hosted by business coach Steven Haggerty and shares 365 insights from 365 founders during 2020.

One of the best-respected food stylists in the country, Susan Spungen doles out advice for gorgeous meals to make from your freezer, pantry, farmers' market and more on episode 127 of Speaking Broadly. Author of the recently published Open Kitchen, Spungen also describes her approach to her career: "When you're driving, you can see the road ahead of you for a little bit, and then you can't really see it anymore. Well, I never really tried having a five year plan, but I just tried to see that bit of road in front of me." It's a strategy that has been effective for her: in the 90s she landed a position at Martha Stewart Living where she stayed for 12 years, as well as a job of food stylist for Hollywood movies including Nora Ephron's Julie & Julia. Spungen makes a great case for only planning life bit by bit. Speaking Broadly is powered by Simplecast

Open KitchenInspired Food For Casual GatheringsBy Susan Spungen Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Susan Spungen: Hi, I'm Susan Spungen and I'm here to talk about my latest cookbook, Open Kitchen.Suzy Chase: So here in New York City we just ended week two of the coronavirus quarantine. In Open Kitchen you have some recipes scattered throughout the cookbook that you call projects. Since many of us have lots of time on our hands right now, I thought you could walk us through your French beef stew recipe on page 101, and I bet we have these ingredients on hand.Susan Spungen: So, yeah, personally I've been definitely stocking up on the basic mirepoix vegetables, which is onion, carrot, celery, because I want to be ready to make soups and stews at a moment's notice. And I've been actually buying mushrooms too. So even if you can't get fancy hen of the woods mushrooms from your farmer's market right now or anywhere else, any kind of mushrooms are great in this stew. And you just need to get your hands on a nice big chuck roast and you're ready to go to make this really comforting stew that even if you're not going to be serving it to guests, you can share it with your family and you could also divvy it up and freeze some for later, which is what I've been doing a lot of batch cooking lately.Suzy Chase: So I started making this, this morning and I don't have pearl onions. White onions are okay?Susan Spungen: Look, you can always make substitutions, especially in … Like this. It has to have that onion flavor in it, but if you don't have pearl onions or can't even get a bag of frozen pearl onions, then just chop up a white onion and put that in in the beginning.Suzy Chase: Could I use stew meat too?Susan Spungen: Yeah, you could. I wrote the recipe to cook the meat in larger pieces, like if you got one big chuck roast. But if you buy stew meat, that's the same cut of meat just cut in smaller pieces. Either one is fine, a big roast or cut into, I think, four pieces I have it in the recipe. Or you can just use stew meat.Susan Spungen: The reason I did it with a big chuck roast and bigger pieces is because I just found the final product to be moister and juicier while you still got the flavor into the sauce from searing three or four bigger pieces of meat and then you pull them apart at the end and the sauce sort of bathes all of those wonderful craggy surface areas with delicious sauce. If you can just get stew meat that works perfectly well. Because when you cook it for two-and-a-half, three hours, it will get tender no matter what.Suzy Chase: So talk a little bit about the demi-glace concentrate.Susan Spungen: Yeah, that's something I always have in my kitchen and I think it came from working at one point in my career with a couple of classically trained chefs. I learned how to actually make demi-glace from scratch in giant kettles full. And it's just a really invaluable ingredient, I think, for making flavorful sauces. There are so many things you can do without that, making a quick pan sauce, whatever, but demi-glace is when you've cooked down veal and beef bones for many, many hours, strained it, reduce it again. It's rather labor intensive although it could be a once a year project for anybody that likes doing those kind of things.Susan Spungen: You can get some really good high quality demi-glace concentrates and it's a very hard jelly, because that is from all the collagen from the bones, and it really adds … A big spoonful of that in something like the French beef stew, it just adds so much richness and flavor that would be hard to get otherwise because a canned beef stock or a box beef stock, you might as well not even … In my opinion, it's just salt water. It doesn't really have a lot of flavor and it's mostly salt. So I tend to avoid beef stock in a box.Suzy Chase: So just quickly going down the ingredients, I think everyone has these in their kitchen. It's beef, butter, olive oil, garlic, red wine, beef stock, bay leaves. So easy. So you've had a lot of practice making this dish both in your real life and professional life. Can you tell us the story behind the recipe?Susan Spungen: Well, I have had a lot of practice with boeuf bourguignon, which this is loosely based on the classic French recipe. I worked on a little move called Julie & Julia, and this was the recipe that we cooked the most throughout the three months that I worked on Julie & Julia. It just came up again and again and again in different scenes and it was just to me the quintessential Julia Child dish. And it's so delicious and so good that I didn't mind making it over and over again.Susan Spungen: I've tweaked it and perfected it and made it my own by making the … It's a little more vegetable heavy than the classic. I roast the vegetables on the side and throw them into the sauce at the end rather than stewing them along with the meat the whole time because I really like … It makes it a little more vegetable forward. I found when I eat this dish, I like the sauce and I like the vegetables. I don't really need to eat a lot of the meat and I'm not a huge meat eater, so I like it but I don't want to eat a big, big portion of it. That's why I've tried to balance out the meat with a little more vegetable.Suzy Chase: Did you ever meet Julia Child?Susan Spungen: I did. I did. Back in my Martha Stewart Living days, when she was working on a book and companion TV series called Baking with Julia, Martha Stewart was one of the people that she had come up to Cambridge, along with lots of other different pastry chefs from all over the country on different days. Our day came and, of course being the food editor, I was the one down in the basement making the wedding cake and Martha was on TV talking about it. But it was a great experience.Susan Spungen: Of course now to say that I've been in that kitchen that's now preserved in amber in the Smithsonian is cool. I had a real experience there with Julia and our shoot went over two days, so she actually cooked us dinner in her kitchen. We ate out on her patio, it was summertime. The night that we stayed over in Cambridge and then we went back and filmed the second day. That was pretty cool.Susan Spungen: I had met her at a couple of different events. I actually went to her 80th birthday celebration, which was a big deal at the Rainbow Room. That was when I had first started working at Martha Stewart Living. And then about 10 years later we did this book project with her. And then I met her a couple other times too, at the IACP Awards I remember seeing her. I got an award for the Martha Stewart's Hors d'Oeuvres Handbook, which I was the co-author of, and on my way up to the stage to accept the award, she said … Should I do my imitation? She said, "It's a wonderful book. I got it at Costco."Suzy Chase: Were those awards the year that they had them in San Antonio?Susan Spungen: No. I don't remember but I've never been to San Antonio so it wasn't there. I can't remember which city it was, it might have been Portland. I'd have to look. I think it was 1999 that we won that award. I'd have to go back and do research to know which city it was in, but it was not San Antonio.Suzy Chase: Because I think the year before I went to the IACP Awards in San Antonio, and she was there. The room just stopped. When she walked in everyone was like, "My God, Julia's here."Susan Spungen: Yeah, I think she was one of the founders of IACP. She used to go every year. And then I saw her out here once in the Hamptons for the James Beard Awards. So I think those are all the times that I had met her.Suzy Chase: I love it. So on your Instagram you wrote, "Some good things. I'm achieving my goal of eating dinner earlier and it's getting lighter later by the day. It's hard not to find one's self happy to feel spring coming despite this world we're living in right now. Cooking is truly getting me through all of this."Susan Spungen: The truth is I've been having … I've barely been enjoying cooking. I always enjoy cooking, that's why I've made it my career, but I have been … I think a lot of people who cook already especially have been finding a lot of solace in cooking right now. And it's just the act of cooking, it's not about cooking for others, although it probably is about cooking for whoever's in your household. But I know there are people who are quarantining alone who are enjoying cooking too.Susan Spungen: But I just find that I've had a few strategies that have been getting me through. Which is really just about cooking more than you need for any one particular meal. I've been cooking a big pot of beans and then I'll make a soup with some of the brothy beans that are there and maybe a chili or maybe just rice and beans or incorporate the beans into a salad, or I might freeze some of them. I'll cook more grain than I need, like freekeh, and then I'm really trying hard not to let anything go bad.Susan Spungen: So we've had some planned dinners and then we find ourselves with a surplus of already prepared ingredients so we do what we call scrounging, where we just put together meals based on what's in the fridge. My husband and I sometimes just eat different things. It's like, "Let's scrounge," and we each make our own thing. We're not going hungry that's for sure. Definitely eating less meat than I normally do even though we have meat.Susan Spungen: Tonight we're having fish. We're here in Long Island and the fish market was full of wonderful fresh fish, so that seems like a treat right now. They had gorgeous, gorgeous halibut from Nova Scotia today, so that's what we're having for dinner.Suzy Chase: I thank you for your cooking inspiration and take good care.Susan Spungen: Thank you. You too.Suzy Chase: Cooking makes you happy and it's a way you can make other people happy, but you didn't start out cooking. You first started out as an art student, then you moved on to become the dessert chef at Coco Pazzo on the Upper East Side, then founding food editor of Martha Stewart Living and I can't leave out culinary consultant on numerous movies, including Julie & Julia and Eat Pray Love. You've been called the queen of food. This cookbook is called Open Kitchen. What does Open Kitchen mean to you?Susan Spungen: Well, when I was coming up with what's the hook for this book, after going through a few different ideas, I settled on this concept of an open kitchen. I loved the double meaning of that phrase. I had just finished renovating … I should say building a new kitchen in a newly renovated home and of course we wanted a big beautiful open kitchen.Susan Spungen: I never really even had a very good kitchen before, so I really started entertaining in earnest when I had this home. Entertaining more in a more grownup way. And I realized that when you have this open kitchen space and your friends are literally walking right into it and most likely hanging out there while you're getting ready to eat dinner or lunch, whatever it may be, they can see everything you've been doing and working on. It made me want to get ahead even more than I already naturally did. And when I say get ahead I mean it's really about prepping and being ready. If there's something I can do a day ahead, I'm going to do it. If I can do it two days ahead I'm going to do it. So it just streamlines the cooking of the meal and also lessens the mess in the kitchen that everyone's going to walk into.Susan Spungen: And then the other side of that meaning is just having it be a place to welcome friends and family and guests into your home and wrap them up in nurturing food. It's an open kitchen in that sense as well.Suzy Chase: And this whole cookbook is all about your get ahead cooking philosophy.Susan Spungen: It is.Suzy Chase: So in the introduction you wrote, "A few years ago I came across the word sprezzatura."Susan Spungen: Yup, that's perfect.Suzy Chase: Really? My God. You wrote, "Not only did I love the way it sounded, I was intrigued by its translation which, simply put, means studied nonchalance." What is it about that word that caught your attention?Susan Spungen: Well, like I said, I just love the way it sounded, but when I heard what it meant I thought, that's exactly what I strive for when I cook. I don't want things that seem fussy but, at the same time, I am willing to put some work in and I think you have to be willing to put a little bit of work in when you make good food. Let's face it, you have to shop, you have to plan your menu, you have to cook the food and pay some attention to how you're doing that. But the more you do it, the better you get at it.Susan Spungen: And I want it to feel nonchalant even if I make something super delicious. Maybe it's an amazing dessert that I spent a little bit of time making, it's just sitting there on the counter during dinner and people can't … Their mouths are watering waiting for it. But they didn't see me executing that. So it just feels very nonchalant. What can I say? I really want it to always feel nonchalant and I also don't want my guests to feel put upon. That's why I want to be done in the kitchen. You'll never find people saying to me, "Can I help? Are you sure you don't need help?" I think people only say that when they see you struggling.Suzy Chase: Yeah, I love that. Because I'm always like, "She needs help."Susan Spungen: Yeah, exactly.Suzy Chase: So you hear about chefs and you hear about home cooks, but this is a new one for me, professional home cook. What sets the professional home cook apart from the ordinary cook, which is what I am?Susan Spungen: Right, well I'm glad you picked up on that because for years I worked in restaurants, I worked in catering, I still work as a food stylist and a recipe developer, but as a recipe developer I actually do work at home. So I have the skills of a professional but I have the mindset of a home cook. So it's just maybe kicking it up a notch. I create recipes for home cooks, but I'm doing it from a professional's point of view. So I really have to get inside the head of a home cook and realize what their limitations are, but also I want people to have something to aspire to. And, like I said right on the cover, I want people to be inspired.Susan Spungen: And that's what I keep hearing from people over and over again about this book, how they feel inspired. Of course that is so gratifying. I'm so happy to hear it. Because that's what I want to do. I'm not about solving your every day problems. I'm about making you want to really spread your wings and fly.Suzy Chase: Can you talk a little bit about how the book is organized?Susan Spungen: So I start with simple starters and they are, as I say, simple. Really, really easy low effort things that you can put out for people to nibble on while … We call them nibbles in our house. Some of them are make ahead, like the dukkah crostini. I actually have this dukkah, which is a spice and nut and seed blend on hand from another recipe, and I thought, wow, that would be so good in crostini, which are those skinny breadsticks. That's a wonderful recipe.Susan Spungen: That requires making ahead but there are other things that are super spontaneous, like grilled peas in the pod, edamame-style. You could buy a quart of English peas, the season is coming up really soon. I'm too lazy to shell peas myself so I just throw them on the grill in one of those grill baskets and char them and the peas inside don't need much cooking. And then people can just nibble on them, they just have a little olive oil and lemon zest and flaky salt on top.Susan Spungen: Or there's a beautiful avocado tahini dip which I put out with all kinds of raw or slightly pickled vegetables. I think you get the idea. That's simple starters.Susan Spungen: And then I break the centerpieces, which I think is something you should actually start with when you're planning a menu. What's the main event of the meal? I have centerpieces that are meat, poultry, fish and shellfish and then vegetarian or nearly. Because I don't like to leave out my vegetarian friends and my vegetarian readers because I know there are a lot of them. And I myself eat vegetarian part of the time because I enjoy it. The whole book is very vegetable forward. So the nearly vegetarian chapter might have a little thing you can remove, like a little bit of pancetta for flavor, still going to be great without it.Susan Spungen: And then I have salads, which I think as side dishes because I like to have a lot of room temperature things when I do a menu because it doesn't really matter if things are hot. So I love a salad as a side dish. And then I have a vegetable chapter, a starchy side chapter and then a really big and robust dessert chapter.Suzy Chase: So some Saturdays I wake up and think, all I want to do is spend the day in the kitchen cooking and listening to NPR. Tell us about your project recipes that are sprinkled throughout the cookbook.Susan Spungen: I like to warn people. I don't want people to think, wow, that is really a lot of work, I wasn't expecting that. So I wanted to label them as projects and also as people, like you said, they sometimes want to embrace a project. I would say that all in all the projects are things that are really great things that can be made almost completely ahead. It just breaks down that way. A lot of things that are easy are more last minute things, but a lot of the things that are projects are things that you can make a couple days ahead of time and then serve the last minute, like the French beef stew, which I just saw someone making the other day and they loved it.Susan Spungen: Osso buco sugo with orange gremolata, this is one of my absolute favorite things to make ahead. It's a braise so it takes a good couple hours and it has a veal osso buco, you could use beef shanks if you didn't want to use veal. It makes the most delightful pasta sauce. You can make this completely ahead of time. All you have to do is boil the pasta and make the gremolata at the last minute. The vegetable lasagna that I mentioned before is another project, but I think there's about five or six throughout the book and they're all centerpieces.Suzy Chase: You approach cooking with an artist's sensibility, layering flavors, textures and colors. And one section of this cookbook that might be the definition of that is your toast section. Like your cassoulet toast recipe, can you describe this?Susan Spungen: I really, from the very beginning, wanted to have this specific toast section and I wanted it laid out the way that you see it on a double page spread, so that you could see the … Be inspired by the array of things that you could do. Depending on how good a cook you are you might not need a recipe for some of these and they also might inspire recipes of your own.Susan Spungen: The cassoulet toast I'd say is one of the more complex of the toasts, because you actually have to cook something. And when I first approached the book I wanted to do a cassoulet recipe because I thought that's such a great make ahead wonderful winter dish. And then I realized there is just no way to really streamline a cassoulet without really compromising on what it is. I just thought, what if I took the flavors of cassoulet and made them into a delicious hearty toast? You just have to caramelize onions, that's the most complex part of it, and then you take can of big butter beans and then you buy a duck confit leg at the supermarket, which if you look for it it's usually there with the bacon. D'Artagnan makes a great one and a couple other ones. It's almost a real shortcut to the very delicious flavors of cassoulet. And you could serve this actually as a lunch with a green salad, it would be fantastic.Suzy Chase: In your go to pantry list on page 14, you included preserved lemons. I bought my first jar of preserved lemons a few weeks ago. So what is your favorite way to use preserved lemons in a dish?Susan Spungen: Yeah. I think also mentioned that I also love preserved lemon paste, which I think is even easier. Now what you have to remember is that preserved lemons are preserved with salt. So what you're getting is … You actually only use the rind. If you're getting a jar of whole preserved lemons, you don't actually use the pulp. Just scrape out the pulp, which is very almost nonexistent by the time they're preserved. The pip part has been salted and it takes three months to make them, that's why I don't make them myself, I buy them.Susan Spungen: They have a very strong flavor, a little bit like Indian lime pickle if you've ever had that as a condiment, similar. It's quite strong, you don't need a lot and you should always hold back on salting other parts of the dish until you've put them in because they contribute a lot of salt. So I like putting them into dressings and vinaigrettes. I love just a little bit of that preserved lemon paste in maybe a vinaigrette that you might put over fish. Because I love fish with something really zingy. Super zingy, salty, absolutely delicious.Suzy Chase: Over the weekend I made your recipe for clams with chorizo and smoked paprika on page 155. Can you describe this recipe?Susan Spungen: Sure, and thank you for giving me page numbers. Very helpful. I think I might have seen that on Instagram.Suzy Chase: Yes.Susan Spungen: Clams are something that people might walk past in the supermarket or the fish store, and don't underestimate them. Because when you cook clams they release this incredibly powerful flavorful broth that is a little bit of garlic, a little bit of white wine and some clams and you have a flavor bomb. Yeah, I cook this on the stove but I have also done the same thing on a gas grill or a live fire grill. If you have a big cast iron pan you could cook these outside on your grill.Susan Spungen: These are Portuguese flavors really, mixing the idea of a spicy sausage like chorizo with clams. That's a very Spanish and Portuguese flavor combo. And how many ingredients do we have here? One, two, three, four, five, six, seven, eight. Eight ingredients, quite a short list. Some cherry tomatoes, they help break down into a delicious sauce, and then just grill or toast some yummy bread and you have a great meal that you can stick in the middle of the table and have a messy feast with a couple of friends.Suzy Chase: And you can dip your bread in that broth.Susan Spungen: So good. Or let me give you another idea, another way to serve this, put a big piece of bread in four bowls and then spoon this over and let people eat the clams and then eat that soaked bread. Delicious.Suzy Chase: My gosh, okay, I'm going to write that down. Now for my segment called My Favorite Cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Susan Spungen: Well, lately I've been thinking about some of the books that I've kept over the years and I don't know if it's definitely my only all-time favorite, but a book that had a big influence on me early in my career was a book called Cucina Fresca written by Evan Kleiman, who's now on the radio, and Viana La Place.Suzy Chase: I love her.Susan Spungen: Yeah, and they had a series of books but Cucina Fresca was the first. And it was a revelation to me at the time because the recipes were so straightforward and simple and they were really based on mostly Tuscan ideas, and that's a sensibility that really appeals to me where less is more and true farm to table cooking. It just always inspired me. It taught me how to be simple.Suzy Chase: Where can we find you on the web and social media?Susan Spungen: Well, my website is my name, so just type in susanspungen.com or just Susan Spungen, it should come right up, and that's S-P-U-N-G-E-N, I'm used to always spelling my name because it's a little hard to figure out. And on social media, same thing, @susanspungen on Instagram, Twitter, Facebook, everything.Suzy Chase: Thanks so much for coming on Cookery by the Book podcast.Susan Spungen: Thanks for having me.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes that will delight and impress with less effort. From simple starters such as Burrata with Pickled Cherries and centerpieces such as Kale and Prosciutto-Wrapped Chicken, to desserts such as Chamomile Flan, the dishes are seasonal classics with a twist. Her meals are vegetable-forward and always appealing. Filled with practical tips and Susan's “get-ahead” cooking philosophy that ensures streamlined, stress-free preparation, this cookbook encourages readers to open their kitchens to new flavors, menus, and guests. SUSAN SPUNGEN is a cook, food stylist, recipe developer, and author. She was the food editor at Martha Stewart Living from its founding in 1991 to 2003. She was the culinary consultant and food stylist on the feature films Julie & Julia, It's Complicated, and Eat Pray Love. She is the author of Recipes: A Collection for the Modern Cook, What's a Hostess to Do?, and Short Stack Editions' Strawberries. She also co-authored Martha Stewart's Hors d'Oeuvres Handbook, which was a bestseller. She lives in New York City and East Hampton, New York. susanspungen.com / facebook: susanspungen1 / instaram: susanspungen --- Support this podcast: https://anchor.fm/steve-richards/support

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cookbook author, food stylist and professional recipe developer Susan Spungen. Todd and Susan discuss her new book, Open Kitchen, and the secrets to being a good host. Plus, Susan shares a very special Julia Moment.Inside Julia's Kitchen is powered by Simplecast.

In this episode of East to West, we cover the New Hampshire Democratic Primary Election, a special commencement speaker for the School of Law, Mayor Walsh’s Anti-Drug Achievements, and more.

In this episode of East to West, we cover the New Hampshire Democratic Primary Election, a special commencement speaker for the School of Law, Mayor Walsh’s Anti-Drug Achievements, and more.

Food waste is a huge problem within the Western world with over one third of all food produced globally going to waste. Open Kitchen MCR is a social enterprise here in Manchester working to do their bit to help combat this issue. In Create Shift S4,ep5 I chat with Steph Lynch-Ozamar who is the Communications and Campaigns Manager for Open Kitchen MCR. We chat about the work they do and how they do it and I learn what gleaning is and how many millions (!) of bananas go to waste t a household level every day. If you listened to my solo episode on What is Holistic Living you'll know I'm really passionate about holistic living being more than aromatherapy, candles and yoga asana. To me holistic living has a lot to do with being connected to others and the world around us, and doing what we can to make that a better place. So, it's important to me that we learn about organisations such as Open Kitchen MCR and support them if and how we can. I hope  you enjoy the episode.  Find full show notes at http://being-change.com

Busiello Buildingis a construction company in Napoli Italy and they have various idea about small kitchen at home. Jazz up old kitchen tiles with patterned stickers. Our first small kitchen design is covered in intricate monochrome wall and floor tiles that draw you into the compact space. You don’t have to start from scratch to achieve this look though, tile transfers are a quick and cost effective way to transform an existing tiled backsplash. Free up drawer space and decorate the walls with useful kitchen tools. This magnetic wall mounted knife holder keeps kitchen knives out of limited small kitchen organization trays, and instead moves them up on display. In this small kitchen remodel, the display complements the sharp design of a geometric backsplash. Create a recessed kitchen nook. This one-wall kitchen layout is set within a dividing wall of a studio apartment. The recessed design hides the kitchen cabinetry away from the rest of the open plan space, resulting in almost a separate room.

The wonderfully creative soul behind Dana's Bakery, Dana Pollack, left a successful career as a photo editor in pursuit of something more fulfilling. She attended culinary school, decided restaurant kitchens weren't for her, and began fashioning unconventional macaroons and other baked goods that have made her (mostly mail order) company a rousing success. Her story is one of career changing and finding an unconventional path in an ever-more-challenging industry. She and Andrew discuss what inspired her, how she went about pursuing it, and how she continues to tweak what her bakery offers even today. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. Andrew Talks To Chefs is powered by Simplecast.

Two titans of the food world are the focus of this week's episode. First up, an Open Kitchen (non-chef) interview with Ed Levine, founder of Serious Eats and author of the new book Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. And, from the Chef's Roll Anti-Convention in April, we are thrilled to present a tribute to legendary chef Jeremiah Tower, subject of the recent documentary The Last Magnificent, and creator of Stars and other restaurants. In addition to catching up with Jeremiah himself, Andrew spoke with 6 Stars alumni--Clark Frasier, Mark Gaier, Bruce Hill, Jule and Steve Vranian, and Lisa Sheehan--to gather their memories of working for him. Andrew Talks To Chefs is powered by Simplecast.

Bendraudami su OPEN KITCHEN projekto organizatoriais iš arčiau žvelgiame į maisto kultūrą, kuri vis labiau populiarėja Lietuvoje. Ieškome atsakymų į klausimus: „Kodėl iš maisto furgonų negalime įsigyti cepelinų ir vėdarų, kodėl nėra populiarus Lietuviškas nacionalinis maistas gatvėje?”. Taip pat susipažinti progos turime su tuo, kas paskatino kurti šį projektą, kuris prasidėjo nuo vieno kito maisto furgono, o šiais metais kviečia pažinti įvairialypę gatvės kultūrą. Laidoje bendraujame su Jure Glumac ir Daiva Gylyte. Vedėjas Tomas Lukaševičius.

Hello and welcome to the Basket by the Door podcast! This will be a special five part series released under our My Open Kitchen moniker - a collection of stories and celebrations of baskets by doors and love and stories of how food can heal and nourish and calm and comfort. Episode one features interviews with the lovely lovely Tessa Kiros and Emiko Davies. Plus a little cameo by Gillian Bell who tells a story that will probably make you cry and smile and want to rush into the kitchen and bake something. And a visit from bibliotherapist Germaine Leece who suggests some books to pop into our baskets for extra comfort. I hope you enjoy listening to these stories AND music. So - the music in this podcast (except for the very first song I Like Pie I Like Cake, by the Four Clefs ) is by local duo, sisters Sophie and Abby from Smith and Jones. Their soulful mix of country, folk and jazz is nourishment for the ears and excellent cooking music! Please go over and check them out, have a listen and whenever you can - go and see them play live! Emiko Davies;  Here's the link to the banana bread from Trotski and Ash which Emiko mentioned. Germaine Leece Bibliotherapist Germaine Leece offered up these book suggestions for books to nourish and comfort while we adjust to change For a friend recovering from heartbreak - Tin Man by Sarah Winman; a poetic tale about first love, friendship and love, a book that celebrates the flip side of having loved. For a friend recovering from an illness or convalescing - when you want to remind your loved one that through the worst can come growth and resilience, Maggie O Farrell’s memoir I am I am I am (17 brushes with death) a book filled with hope and wonder. And for new mums or anyone who needs to let the body rest while our mind is taken away to a different place -  Elizabeth Jane Howard's The Light Years    

Terry O'Connor, Executive Director and Grp CEO of Courts Asia Limited and Janice O'Connor Author of Open Kitchen stop in for Coffee with Claressa to talk life, charity and Courts.

Culinary degrees and kitchen experience don't always lead to chefdom. In this Open Kitchen episode, Chandra Ram, editor of PLATE magazine, shares her journey from her home state of Kentucky to the Culinary Institute of America to life as a working cook and consulting chef to her longstanding role as editor of PLATE magazine. A compeling story of where the cook's road can take you. (Chandra is also the author of the forthcoming The Complete Indian Instant Pot Cookbook: 130 Traditional and Modern Recipes.) Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

What inspires our favourite food podcaster Lindsay Cameron Wilson? What are the best podcasts, apps and pieces to read for peak social media and community building inspiration? It's all here in this episode of My Open Kitchen. We hope you like this one and thank you so much Lindsay for chatting with us, Sophie and Skye xxx Ps please check out our show notes for all the links and things we talked about. 

A first for the podcast: Andrew welcomes television's Phil Rosenthal, host of the Netflix series Somebody Feed Phil, as our inaugural Open Kitchen (i.e., non-chef) guest. As listeners surely know, Phil--who created the legendary CBS sitcom Everybody Loves Raymond--has a passion for food and travel, which he explores on his series. He's also an investor in roughly 25 restaurants, and an unabashed admirer of chefs and cooks. Over espressos at New York City's Il Buco Alimentari e Vineria, Andrew and Phil discuss the creative process, the allure of travel, and myriad other subjects. During the interview, Il Buco's chef Garrison Price emerges from the kitchen with an Italian breakfast, and a spontaneous, audio variation of Somebody Feed Phil breaks out. Enjoy the first of what will be a periodic offering on the show! Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast.

This episode Skye has a lovely long chat with Naomi Bulger about creativity, social media, mail art, life and all the things. Plus we share some great ideas, tools and inspirations to help us all use this crazy world of social media to connect, build communities and tell our stories in the most engaging way possible. Thank you as always for listening! Sophie and Skye x (ps all the show notes and links over at our blog www.my-open-kitchen.com) 

Welcome to episode 5 of series 3! We are so excited to be back in your earbuds sharing all kinds of good things and an interview with the very clever Abbie Melle. A lifestyle, interiors and travel photographer, Abbie is a regular contributor to Country Style magazine, has a huge and super engaged following on Instagram and her visual storytelling there is super inspiring. Lucky for us, in this episode Abbie shares some advice on creating engaging IG posts and stories and what inspires her work. Thank you as always to our series sponsor Country Style Magazine.  Sophie's Top 5 Hurry Slowly podcast by Jocelyn K. Glei (@jkglei) who also writes a great newsletter. I particularly loved the 'anti-time management' episode with Oliver Burkeman. Girls Night In newsletter; lots of good things to read, listen to, think about and practice on a Friday night - when you'd prefer to stay in. All the things that Helen Redfern does; I love her blog, A Bookish Baker , her Instagram feed, the sound of her ecourse and her newsletter. So much goodness here and she puts a lot of effort and herself into all she does. Food 52 Cookbook club. - such a fun idea and great way to build an online community with like minded people. Our Road Trip playlist on Spotify. Some fun tunes to sing along to on long car trips! Skye's Top 5 The Guilty Feminist podcast is equal parts thoughtful and hilarious. Thankyou Monique Bowley at the ABC for the recommendation. And another that came from here which is full parts hilarious is The Baby Sitters Club Club for my fellow 90’s kids who loved Ann M. Martin’s Baby Sitter’s Club books. We have known about this for a while but I have to say Instagram’s new function to follow hashtags has given me the ability to search for new people to follow once again. We have recently been (so kindly) on the receiving end of a voucher to The Dinner Ladies – a wonderful organisation in Sydney who organise home cooked meals, fresh and frozen for anyone in need. A very thoughtful gesture for anyone who is in hospital, or just had a baby, been injured or having a tough time. And finally I cannot get enough of roadside flowers at the moment. Florence and I have spend many long hours in the car and my eyes are always drawn roadside. I'm always thinking, what can I forage here? It is endless and I love it.   

This podcast is our celebration of how us country creatives, farmers and producers can create communities and advocate through the magic of social media and this episode we are chatting with Fiona Walmsley of Buena Vista farm (pictured below) on the NSW south coast (pictured above), plus we share our top five favourite tips, tricks and people and catching up after a few months break. Skye’s Top 5’s  Now of course the My Open Kitchen e-course and podcast is the best social media advice getting around but ……… But you should also listen to new podcast by Jess Ruhfus; Stop, Colloborate and Listen. Super helpful for those of us who’re stuck in a rut and need some new partnerships to spark things up again. This article, The Grown-up’s Table from the New York Times  Art of the Dinner Party – thank you Tea and Tattle for this one. Beautifully written and will take you no more than 5 minutes to read. It vividly captures the essence of a dining table the morning after a dinner party. It makes me yearn for winter and having guests to dinner inside beside the fire. Oh my goodness – for the last few weeks I have been whisked away to Naomi Bulger’s world of The Most Beautiful Letter You Have Ever Written – a 4 week e-course on letter writing. Unleashed in me a passion for hand writing, doodling and giving someone else a smile through writing pretty letters and cards. I can’t recommend this course highly enough. Weirdly relaxing, mindful and rejuvenating. In the same vein, Thankly – is a fun business that handwrites notes for you. A new newsletter by one of the My Open Kitchen Alumni and fellow Grenfell Local, Sarah Ryan, ‘Bunch of Fives’. Sarah runs her business Quandialla Candles from the old General Store in Quandialla and this newsletter is an ode to all the things she loves, old and new, new books, podcasts and articles and tit-bits from here and there. It’s complimented by similar offerings from her best friend. Sign up on her website. Sophie’s Top 5 Janet Murray’s fabulous blog post on why stroppy emails are bad pr. Link tree – such a great and free way to make the most of the one clickable link you get in Instagram. I’ve noticed a real change in traffic to my blog and other online homes since I started using Link tree. Stevie Says Social podcast and blog – so so so much good stuff, social media information and advice on both the blog and podcast. Thanks Stevie! This master class in compassion online  The Archers – I know I’m only forty odd years late tot he party but I’ve finally started listening to the Archers and LOVE.

Hello all and welcome to episode 3 of series 3! I am super excited about this one as it features two of my favourite creatives EVER; guest co-host Luisa Brimble and all the way from the US, food writer Julia Turshen! Luisa and I talk about creativity, art, collaboration and her five favourite books while I chat with Julia about her new book Feed the Resistance, Instagram, getting involved and what she’s cooking these days. Plus all the usual recommendations, links and such. Boom pow.  Big thank you to our series sponsor Country Style magazine, if you haven’t yet picked up a copy of the latest issue - please do, it’s, as always, just beautiful and full of inspiration. Thank you also to the Good Lovelies, one of my favourite groups ever, for giving us permission to use snippets of your beautiful song the Old Highway throughout this episode. Please check out the full song and the rest of the album and grab a copy - excellent sunny Saturday morning in the kitchen music.  Here below are some of the things we mentioned in this episode Julia’s wonderful new book Feed the Resistance  Julia’s favourite cookbook Taste of Country Cooking by Edna Lewis Wild cookbook, free shipping for Christmas  Julia’s favourite IG follow these days; actress and singer Cynthia Erivo Hetty McKinnon’s books photographed by Luisa Brimble Sophie’s Top 5  #thetravellingfoodband; Some of my all time favourite photographers and foods stylists got together for a few days in Berlin to create content together. I love that idea and think we should all do more of it. Just grab a group of creative buddies, pool talents, spend an afternoon or weekend together creating lovely things/scenes/foods/images. Doterra oils ;I am a recent convert to the world of essential oils; I love burning peppermint and wild orange while I work, I rub lavender on my kids feet at bedtime and swear that puts them out like a light, or it could be the foot massage! I use the peppermint in an icing the other day and so on. Just love them. Contact Sheets; A bit of an odd thing to recommend here but I have just bitten the bullet and bought Creative Cloud so I can get organised for my new book - eek - and am LOVING how photoshop lets you create contact sheets of your images. I’ve printed out what I’ve done so far so I can easily track how it’s all coming together (or not). Co-schedule blog; An absolute mine of information - not cheap but the blog is full of updates on good times to post what on what platform. Great for bloggers. Spotify Playlists; Everything will be ok and a gift-wrapping playlist from Anthropologie  Luisa’s Top 5 (current favourite publications) Todd Henry, Die Empty John Berger, Ways of Seeing Hello Sandwich, Tokyo Guide Julie Pointer Adams, Wabi Sabi Welcome Henri Cartier-Bresson Interviews and Conversations 1951-1998  

Instagram Queen Sara Tasker aka @me_and_orla joins Sophie and Skye to share her advice on cultivating strong engagement on Instagram, what it's like to work from home and we all get excited about the 2018 My Open Kitchen Gathering which Sara will travel to Australia to be the keynote speaker for. 

A sneak-peak at what's to come in Series 3 and Annabelle Hickson, Country Style writer and blogger at The Daily's helps us welcome in the new Series with a guest Top 5 contribution.

Jane Smith aka The Shady Baker from outback New South Wales joins My Open Kitchen this episode to talk about baking, blogging and living in Australia's real outer country, plus we share our Top 5 favourite people to follow, things to do, places to visit and pieces to read, and as as always share morning tea an our new in the sunshine on Sophie's farm

So so much to share in this episode - interviews with The Sonic’s Pip Brett, Nundle’s Exchange Stores' Megan Trousdale on using social media to build a community around your business, plus Skye is back, loads and loads of links, inspiration and ideas for connecting, collaborating and hanging out online in a fun, authentic way. Welcome to My Open Kitchen - we hope you like it here! Sophie and Skye.

Welcome back to My Open Kitchen! This episode we talk with Food Writer Barbara Sweeney about how to 'show don't tell' your story on social media. Plus there are loads of great ideas, links and resources to help farmers, foodies and cooks use social media to build more engaged communities and have more fun on social media! 

Series 2 kicks off with a special location recording, interviews with Country Style magazine editor-in-chief Victoria Carey, Em Ellis of Em and the Wild Things plus 25+ recommendations for great things to do, read, eat, listen to and share this week. Happy listening guys! Sophie and Skye x 

We hope you enjoy this, the last episode in Series 1! It features a great chat with lovely Matt of Grown and Gathered fame, plus some of our favourite moments from the last eight episodes and loads of tips, life hacks, links and podcasts to share. Happy listening! 

Cake maker Gillian Bell takes us on an Enid Blyton style food adventure when she shares her incredible story on episode 7 of My Open Kitchen. 

Episode 6 of My Open Kitchen features a lovely long chat with Venetian-based blogger, food writer and photographer Skye McAlpine plus loads of great things to read, cook, share and think about. Happy listening! Sophie and Skye x   

Valli Little from ABC's Delicious magazine is our guest on My Open Kitchen as well as our latest Top 5 and some delicious treats.

Welcome to episode 4 of My Open Kitchen! This time we chat with food PR and social media whizz Charlotte Ree and country-based catering biz 100-Mile-Table about working on local collaborations. Plus lots of things to listen to, read and cook. Happy listening! 

Open Kitchen Concept On The Way Out?; Broadcasting on 92.3 KTAR, 93.5 KAFF, 790 KNST, 780KAZM, & 1130KQNA

This week’s episode of My Open Kitchen features interviews with Sydney-based food and lifestyle photographer Luisa Brimble and Tasmanian-based food stylist and author Michelle Crawford. Plus loads of things to read, people to follow and our favourite tips, tricks and resources of the week.   

My Open Kitchen is all about community, collaboration, great food, inspiring people and all the great things we make, do and share here in the country. Episode two features interviews with Kate Walsh of Real Food Projects and Annabelle Hickson of The Dailys. Plus, hosts Sophie Hansen and Skye Manson share their top five books, resources, podcasts, follows, foods and people of the week.

My Open Kitchen is a brand new podcast all about food, farmers, cooking, hospitality and social media! Here's a 10 minutes explainer about the podcast and how we love  talking to people around the country about how they use social media and to tell their stories and inspire their community to cook with and support them in a really authentic way.  

My Open Kitchen is a new podcast full of great stories from behind the farm gate, a celebration of food, farmers, great ideas and the power of social media to connect and inspire in a really positive, genuine way.

Pradeep from India has a question about the remodel of high-rise home. “Hello John and Mathew, I watch your YouTube videos and am a fan of yours from India. I am hoping you can solve a dilemma of mine. I booked a 4-bedroom apartment, the construction of which will finish in a year. Now that [...]