Podcasts about pashman

Food podcast pioneer, Dan Pashman, takes us back to the "great Pashman family fajita craze of the late '80s," when his mom became determined to crack the code on a legendary fajita marinade. Dan and Michele reminisce about the copper tin fish mold that seemed to adorn every mother's kitchen, Dan discusses the kosher negotiations in his marriage, and, of course, the epic journey to invent his very own pasta shape: Cascatelli. Hosted on Acast. See acast.com/privacy for more information.

Dan brings his whole family on the podcast this week to answer your questions, just as they did in an episode six years ago. When a couple in South Dakota calls in with a disagreement over menu planning, can Dan and his wife Janie offer a workable solution? And the disputes keep coming with couples arguing over deli meat, cucumbers, and ketchup on mac and cheese. Plus, one listener asks: How does Dan react when his family doesn't like what he cooks?The Sporkful production team includes Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell. Publishing by Shantel Holder and transcription by Emily Nguyen.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Anything's Pastable and My Life in Recipes, new cookbooks from Dan Pashman and Joan Nathan, get personal in very different ways. Pashman, the James Beard Award-winning podcaster, sets out to revolutionize our relationship with pasta, while Nathan's 12th cookbook blends recipes and memoir to trace her family history through Jewish cuisine. In today's episode, Here & Now's Robin Young talks with Pashman about food innovation, his viral pasta shape and why home cooks shouldn't sweat over homemade sauce. Then, NPR's Ari Shapiro joins Nathan at her home to discuss Jewish holidays, her family's immigration story and the perfect matzo ball soup.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

On this week's show, Slate's Dan Kois (author of Vintage Contemporaries, How to Be a Family, The World Only Spins Forward, and Facing Future) sits in for Julia Turner. The panel first begins with a reboot: In 1999, when Jon Stewart took over, rather indifferently, the helm of Comedy Central's The Daily Show, he changed the media landscape with his comedic chops, serious outrage, and penchant for pointing out politicians' hypocrisies. He's since left and returned back to the show (which he hosts once a week), but how effective are he and his trademark bag of tricks in 2024? We discuss. Then, the three dive into Problemista, writer-director-star Julio Torres' first feature film that can only be described as “a lot.” Torres (Los Espookys, My Favorite Shapes, Saturday Night Live) plays Alejandro, a sweet but naive aspiring Salvadoran toymaker who must navigate the Kafka-esque purgatory known as the U.S. immigration system. He meets Elizabeth, played by Tilda Swinton, a nightmare boss with fuschia-colored hair and a looming presence that often overwhelms the film… but perhaps that's exactly what it needs? Finally, the trio is joined by The Sporkful host Dan Pashman to discuss his cookbook, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In 2021, Pashman created the cascatelli, a new pasta shape that went viral, with Time calling it “one of the best inventions of the year.” Anything's Pastable aims to revolutionize our concept of what pasta sauces can be, with recipes for unique and non-traditional dishes like “Kimchi Carbonara” and “Cacio e Pepe e Chili Crisp.”  In the exclusive Slate Plus segment, the panel explores Dana's book review, “Rejecting the Binary” for Slate. She reviews American philosopher and theorist Judith Butler's latest book–the first of theirs published with a nonacademic press–Who's Afraid of Gender. Butler served as Dana's dissertation adviser at the University of California in the late 1990s.  Email us at culturefest@slate.com.  Outro music: “Funny Jam” by Gloria Tells. Endorsements: Dana: A feat of artistry and interpretation, nineteen-year-old American Ilia Malinin's free skate to the Succession theme (composed, of course, by Nicholas Britell). Malinin scored a record 227.79, winning his first world title and executed the best collection of jumps in one program in figure skating history.  Dan: The Big Ears Festival held in Knoxville, Tennessee.  Stephen: Falling into a Cat Stevens rabbit hole. He recommends starting with “The First Cut is the Deepest” and Stevens' 2014 Tiny Desk performance.  Podcast production by Jared Downing. Production assistance by Kat Hong.    Hosts Dana Stephens, Dan Kois, Stephen Metcalf Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's show, Slate's Dan Kois (author of Vintage Contemporaries, How to Be a Family, The World Only Spins Forward, and Facing Future) sits in for Julia Turner. The panel first begins with a reboot: In 1999, when Jon Stewart took over, rather indifferently, the helm of Comedy Central's The Daily Show, he changed the media landscape with his comedic chops, serious outrage, and penchant for pointing out politicians' hypocrisies. He's since left and returned back to the show (which he hosts once a week), but how effective are he and his trademark bag of tricks in 2024? We discuss. Then, the three dive into Problemista, writer-director-star Julio Torres' first feature film that can only be described as “a lot.” Torres (Los Espookys, My Favorite Shapes, Saturday Night Live) plays Alejandro, a sweet but naive aspiring Salvadoran toymaker who must navigate the Kafka-esque purgatory known as the U.S. immigration system. He meets Elizabeth, played by Tilda Swinton, a nightmare boss with fuschia-colored hair and a looming presence that often overwhelms the film… but perhaps that's exactly what it needs? Finally, the trio is joined by The Sporkful host Dan Pashman to discuss his cookbook, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In 2021, Pashman created the cascatelli, a new pasta shape that went viral, with Time calling it “one of the best inventions of the year.” Anything's Pastable aims to revolutionize our concept of what pasta sauces can be, with recipes for unique and non-traditional dishes like “Kimchi Carbonara” and “Cacio e Pepe e Chili Crisp.”  In the exclusive Slate Plus segment, the panel explores Dana's book review, “Rejecting the Binary” for Slate. She reviews American philosopher and theorist Judith Butler's latest book–the first of theirs published with a nonacademic press–Who's Afraid of Gender. Butler served as Dana's dissertation adviser at the University of California in the late 1990s.  Email us at culturefest@slate.com.  Outro music: “Funny Jam” by Gloria Tells. Endorsements: Dana: A feat of artistry and interpretation, nineteen-year-old American Ilia Malinin's free skate to the Succession theme (composed, of course, by Nicholas Britell). Malinin scored a record 227.79, winning his first world title and executed the best collection of jumps in one program in figure skating history.  Dan: The Big Ears Festival held in Knoxville, Tennessee.  Stephen: Falling into a Cat Stevens rabbit hole. He recommends starting with “The First Cut is the Deepest” and Stevens' 2014 Tiny Desk performance.  Podcast production by Jared Downing. Production assistance by Kat Hong.    Hosts Dana Stephens, Dan Kois, Stephen Metcalf Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest this episode is one of our friends in the food podcasting world. Dan Pashman is the creator and host of the long-running podcast The Sporkful. He's also the author of a great new book, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In this episode, we talk about his pasta journey, from creating his own pasta shape to rigorously researching the many ways pasta can be cooked outside the Italian vernacular. It's a great talk with Pashman.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM DAN PASHMAN:Everything You Need to Know About Cascatelli [The Sporkful]Anything's Pastable Episode 1 [The Sporkful]Are Shallots Bull$#!t? [The Sporkful]

If cacio e pepe can get a makeover with chili crisp, what else is possible? Well, according to Dan Pashman, host of The Sporkful Podcast, “Anything's Pastable.” We check in with Pashman to learn more about his forthcoming cookbook out March 19. For a full archive of Reset interviews, head over to wbez.org/reset.

From inventing pasta shapes to assessing ideal sandwich shapes, the beloved "Sporkful" host has created a taxonomy of bites all his own. Executive producer Jane Black grills Pashman on the singular food universe he inhabits.See omnystudio.com/listener for privacy information.

MAX PASHMAN, CFP®FINANCIAL PLANNERYour priorities should be addressed by what's best for your needs rather than someone else's sales quota. Unfortunately, the traditional business model in the financial industry has failed to recognize this. Rather than jumping right into a client-facing role, Max decided to invest his time learning more about the financial sector. He worked for several successful teams that guided him towards the appropriate steps towards understanding the financial planning process over time. During his training, he assisted hundreds of households to get them closer to their financial goals and obtained his Series 7, 66, and life + health licenses. By the time he gained the appropriate knowledge, he had started building his book of business and established a successful online presence to push financial education for his followers. While advising clients at One Wealth Management, Max had begun to understand how he truly wanted to create the best financial planning for his clients. He realized to serve his existing and upcoming clients better required transforming his business into an actual fiduciary model. After obtaining his CFP designation, he founded Pashman Financial as a fee-only company built on that promise.Twitter: MaxpashmanMusic in this episode provided by Bensound

https://bit.ly/3yDV3ox (View resources discussed during this episode, including available online courses.) Presenters: David Sciarra, Esq., Executive Director, Education Law Center; Gary Stein, Esq., Former Justice, New Jersey Supreme Court, Special Counsel, Pashman, Stein, Walder, Hayden In this episode, Education Law Center Executive Director David Sciarra interviews  former New Jersey Supreme Court Justice Gary Stein, who served on New Jersey's highest court for 17 years from 1985 to 2002.  During Justice Stein's tenure, the New Jersey Supreme Court handed down a series of far reaching decisions in the Abbott v. Burkelitigation; decisions which have significantly changed the shape of urban education in New Jersey for millions of our poorest students, and which laid the groundwork for the ongoing legal battles that continue today to promote equity and access to high quality education for all students, regardless of race, income level or zip code.  Justice Stein takes us inside the debates that resulted in theAbbottdecisions, reflects on the legacy ofAbbott, and reviews the equity challenges that still need to be overcome.

We Go Boldly this week with Manya Brachear Pashman and continue our deep dive into faith and transformation. Our conversation took us from the personal to the global and everywhere in between. Manya is an incredible human with so much insight into this topic and even more importantly, she is so much fun to talk to!Manya is a longtime religion writer. She hosts People of the Pod, an AJC podcast about global affairs through a Jewish lens, and writes for Moment Magazine, Religion News Service and The Times of Israel. For 15 years, she served as the religion reporter for the Chicago Tribune where she helped chronicle two papal transitions from Rome, progress and pitfalls of interfaith dialogue, and the emerging role of religion in American politics. From 2016 until 2019, she served as president of the Religion News Association and in 2019 she won RNA's first place award for Excellence in Religion Reporting for an investigative project on one of the nation's most influential evangelical megachurches. She also has taught journalism at Northwestern and Columbia Universities' schools of journalism. She earned a bachelor's degree from Appalachian State University and masters' degrees in journalism and religious studies from Columbia University. In addition to the Chicago Tribune, she has written for the Times of Israel, Time magazine, The Dallas Morning News, Beliefnet.com and the News & Observer in Raleigh, N.C.Listen in today to learn more about faith and transformation right along with Rielly and Tovah. 

Manya Brachear Pashman hosts PEOPLE OF THE POD -- an AJC podcast about global affairs through a Jewish lens. As a longtime religion reporter for the Chicago Tribune, she helped chronicle two papal transitions from Rome, progress and pitfalls of interfaith dialogue, and the emerging role of religion in American politics. She also served as president of the Religion News Association. Manya earned a bachelor's degree from Appalachian State University and masters' degrees in journalism and religious studies from Columbia University. in addition to occasionally contributing to the Chicago Tribune, she also now writes about antisemitism and being Jewish for Religion News Service, The Times of Israel, and Moment Magazine. Check out PEOPLE OF THE POD at www.ajc.org/peopleofthepod NOTE: The one edit in the recording is due to the internet connection temporarily going out.

In June of 2018, Dan was involved in “The Bucatini Dialogues: A Debate About Pasta Shapes”, a live event in which his controversial opinions about spaghetti would lead to a journey in creating his own pasta shape. From learning about the different types of flour to finding a factory which would take a chance on “the little guy”, Pashman's 3 year journey would eventually lead to success and 'cascatelli,' a pasta which would beat day 1 expectations and go on to sell over 15,000 pounds in the first day! As for now, Pashman's pasta story is still being written as he decides on how to pursue the Sporkful brand. Subscribe to our Newsletter! https://findingfounders.co/subscribe Website: findingfounders.co Follow Sam: https://www.instagram.com/samueldonner/ Follow Finding Founders IG: https://www.instagram.com/findingfounderspodcast/ --- Support this podcast: https://anchor.fm/finding-founders/support

Max Pashman is a financial advisor who helps clients understand the complicated financial world we live in. All doing so without making your head explode. Max dedicates his time to helping people improve their approach towards personal finance. Whether that is with financial content or financial advice, he's committed to making sure we can make sense of the complicated world we live in.Sponsorships & partners:- Sons: Sons.ie | Sons.co.uk and use code KICKOFFSESSIONS40 for 40% off- ExpressVPN: ExpressVPN.com/kickoffsessions and get 3 extra months free- Buzzsprout: Buzzsprout.com and receive a $20 Amazon Gift Card(00:00) Sponsorships:  Sons.ie | Sons.co.uk(01:42) Introduction(03:02) Max's background as a financial advisor (05:03) The complicated jargon of personal finance (06:56) Understanding your financial net worth  (09:21) How should you manage your income? (12:40) Having a why and setting financial goals (14:04) Understanding short & long term targets (15:48) Why do people make irrational financial decisions? (19:41) The Lost Decade & long term investing  (22:58) Life events interrupting an investment strategy (25:57) How to mitigate the risks of investing? (28:01) The importance of mentors/friends as support(29:45) What are your thoughts on student debt?  (33:13) Why do people take on so much student debt? (37:57) How to repay your debt via your income (41:52) Tightening up your expenditure habits (44:04) How do you define financial freedom?   (49:30) Outro   Please leave a review:- Spotify: https://spoti.fi/36RrL9Y- Apple: https://apple.co/3uCwViFSocials:- YouTube: https://bit.ly/3HleVy2- Spotify: https://spoti.fi/3EE3FuG- Apple: https://apple.co/32ArW7D- LinkedIn: https://bit.ly/3FCS3JA- TikTok: https://bit.ly/314iZD6Services:- Career mentoring: https://bit.ly/3FCS3JA- Podcast consulting: https://bit.ly/3aYzm5w- Newsletter: https://bit.ly/3JqwkXAThis episode is sponsored by Sons. Please support the podcast and get 40% off your first order by using the discount code KICKOFFSESSIONS40. Sons IE: sons.ieSons UK: sons.co.ukSons are a men's health care brand that offers clinically proven, licenced hair loss treatments for less than the cost of a cup of coffee per day. - ExpressVPN: ExpressVPN.com/kickoffsessions and get 3 extra months free- Buzzsprout: Buzzsprout.com and receive a $20 Amazon Gift CardSupport the show

Cascatelli, a new pasta shape created by Dan Pashman, host of The Sporkful podcast, is making waves. Pashman joins Extra Spicy hosts Soleil Ho and Justin Phillips to discuss his multi-year creation process with the company Sfoglini, plus the criteria — ‘forkability,’ ‘sauceability’ and ‘toothsinkability’ — that led to the world’s newest pasta shape. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's Unwritten Playbook is a frugal conversation on the thrifty topic of financial literacy with Max Pashman, Vice President at One Wealth Managament Financial. Who is going to coin a better way to educate the next generation on real-life money management and long-term financial freedom? Do not miss out on this back-and-forth about dollars and sense.

Today on Business as Usual, we are excited to welcome Allegheny Conference CEO Stefani Pashman to the webcast. The Conference brings together public and private sector leaders to improve the economic future and quality of life in the 10-county Pittsburgh region. Stefani will recap highlights from the Conference's Annual Report, including plans to restore vitality to the Pittsburgh region in a redefined, post-pandemic world. She will explain how the Conference's 10-year plan released at the end of 2019 provides a solid vision that remains strong despite ongoing economic and social disruptions. Learn how growth will come from creating a more welcoming and competitive region that is attractive to people and businesses – both those that are new to the region and also those who already call it home.

Dan Pashman, host of “You’re Eating It Wrong” on the Cooking Channel and creator of The Sporkful podcast shares his obsession with the tiny details of food. Pashman and host Martie Duncan start their conversation with the importance of loud crunching for a satisfying potato chip and wrap up with the burn and floury texture of Coleman’s English mustard. Along the way, they talk about the battle of Taylor Ham vs. pork rolls, why you should fold your pizza slices inside out, how baked ziti became Pashman’s signature dish at home, and his mom’s thumbprint cookies. He also shares a relaxed approach to holiday cooking and why eggnog is like drinkable cake. Learn more about your ad choices. Visit megaphone.fm/adchoices

On The Gist, beavers. In the interview, Mike talks to The Sporkful host Dan Pashman about Washington State University’s latest creation—the Cosmic Crisp apple. Pashman explains the birth of this new apple, how it compares to other varieties, and quizzes Mike in a game called "Apple Variety or New England Town." Listen to The Sporkful episode, “A New Apple Is Born,” wherever you get your podcasts. In the Spiel, Prince Andrew.  Slate Plus members get bonus segments and ad-free podcast feeds. Sign up now. Learn more about your ad choices. Visit megaphone.fm/adchoices

On The Gist, beavers. In the interview, Mike talks to The Sporkful host Dan Pashman about Washington State University’s latest creation—the Cosmic Crisp apple. Pashman explains the birth of this new apple, how it compares to other varieties, and quizzes Mike in a game called "Apple Variety or New England Town." Listen to The Sporkful episode, “A New Apple Is Born,” wherever you get your podcasts. In the Spiel, Prince Andrew.  Slate Plus members get bonus segments and ad-free podcast feeds. Sign up now. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mark Arm was there at the beginning of a Seattle music scene that became a national phenomenon. But all Mark ever thought he and his bandmates were doing was entertaining themselves. Mark talks about how he grew up in Suburban Washington with pressure from his mom to be in the arts and how his outsider status led him to starting bands like Green River and Mudhoney, playing alongside contemporaries like Soundgarden and Mother Love Bone. Also on this episode, Marc's old pal Dan Pashman from The Sporkful stops by because he was in the neighborhood. This episode is sponsored by Squarespace and the National Highway Traffic Safety Administration. See acast.com/privacy for privacy and opt-out information. Sign up here for WTF+ to get the full show archives and weekly bonus material! https://plus.acast.com/s/wtf-with-marc-maron-podcast.

We speak with Chicago Tribune religion reporter Manya Brachear Pashman about her career and what she has learned in 15 years on the religion beat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our friend Dan Pashman from the Sporkful podcast returns to explain the new field of study known as gastrophysics and why our brains have a big influence over how we taste food. For example, research shows we like the taste of food served with heavy cutlery and ice cream presented with brighter colors. “It could be something evolutionary,” says Pashman. “With brighter colors, ice cream tastes sweeter.” Check out Pashman’s interview with gastrophysicist Charles Spence.  For the Spiel: Ann Coulter versus Delta, Day 3.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Our friend Dan Pashman from the Sporkful podcast returns to explain the new field of study known as gastrophysics and why our brains have a big influence over how we taste food. For example, research shows we like the taste of food served with heavy cutlery and ice cream presented with brighter colors. “It could be something evolutionary,” says Pashman. “With brighter colors, ice cream tastes sweeter.” Check out Pashman’s interview with gastrophysicist Charles Spence.  For the Spiel: Ann Coulter versus Delta, Day 3.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 014-  This show has a lot of news and reviews that you can use! Program Note:   If you have a favorite MRE, call the listener line and tell me about your favorite! (716) 427-GUYS (4897). If you served in the military, you've enjoyed field rations.  Okay, "enjoyed" is most assuredly not the best word but you have at least eaten them.  The anniversary of my enlistment date into the Marine Corps is coming up so I am preparing a show on MREs, C-Rations, etc.  Please include: Your name Where you're calling from Branch and years of service Your favorite MRE and why If you don't want to call, create a voice memo on your smartphone and email it to gabe@guysandfood.com.  I will include your comments in this future episode. Update how my food sacrifices have been going during Lent. This presented some challenges while as my family did a test drive of the Hello Fresh meal delivery service.  You'll recall, I did a review of Blue Apron in Episode 010 of Guys and Food. I just started watching Chef's Table on Netflix and I can heartily recommend it.  I will tell you why. Because my brother-in-law is German, while at a library sale I picked up The New German Cookbook by Jean Anderson and Hedy Wűrtz. I review that book and tell you about about a newly discovered food  that is now a family favorite. I finally got to bake the Maple Cream Pie (page 152) from Pies and Tarts by Kristina Peterson Migoya that I've been discussing.  In the spirit of full disclosure, I had a problem with my first attempt at the the all butter pie crust, so I will tell you what I did to fix that. One pie is never enough and since March 14th was Pi Day (3.14 get it?!) I also made a Chocolate Silk Pie with a Graham Cracker Crust (page 502) from Pie by Ken Haedrich.  I tucked into Art of the Pie by Kate McDermott. You'll hear my review of that.   Incidentally, this book was nominated for a James Beard Award. Also nominated for a James Beard Award, is The Sporkful. The show's host, Dan Pashman was on Episode 005 of the Guys and Food podcast.  Kudos to a really nice guy! All of the links here are for your use and enjoyment.  None are affiliate links.

Summary: Host Jules Miller talks with David Pashman of Meetup. David is the general council for Meetup and is a professor at NYU school of Law. For the latest topics, trends and tech in the legal industry, subscribe to Evolve Law Podcast: A Catalyst for Legal Innovation. Listen as legal experts and leaders share insights about the legal industry. For more information, questions, or suggestions about our podcast feel free to email us at info@evolvelawnow.com   Show Notes: 00:00 Introduction 00:31 David’s background in legal tech 01:18 In what area are you a legal expert? 02:41 What is the difference between how big law and in-house environment uses innovation? 04:39 What other skillsets are most important as a general council of a technology company? 06:35 Are there any surprises for going in-house that you didn’t expect? 08:31 Where do you think the biggest opportunity for in-house attorneys to accelerate the adoption of technology and innovation in the legal industry is? 10:36 You also teach at NYU law, how do your students feel about joining the legal profession today? 12:01 What advice would you give to law students or young lawyers who are just starting their career? 13:52 Why are you involved with Evolve Law? 14:32 What are your final thoughts on the future of the legal industry? 15:24 Outro

If you had to engineer the perfect wait time for a meal, how would you do it? On The Gist, Dan Pashman explains the art of anticipation as applied to food. Pashman is the host of WNYC’s The Sporkful. Check out his show’s new series on food, race, and culture: “Who Is This Restaurant For?” In the Spiel, what should we call Trump’s former defectors? Undefectors? Reflectors? Panoply Survey:  We want you to tell us about the podcasts you enjoy and how often you listen to them. So we created a survey that takes just a couple of minutes to complete. If you fill it out, you’ll help Panoply to make great podcasts about the things you love. And things you didn’t even know you loved. To fill out the survey, just go to www.panoply.fm/survey  Learn more about your ad choices. Visit megaphone.fm/adchoices

If you had to engineer the perfect wait time for a meal, how would you do it? On The Gist, Dan Pashman explains the art of anticipation as applied to food. Pashman is the host of WNYC’s The Sporkful. Check out his show’s new series on food, race, and culture: “Who Is This Restaurant For?” In the Spiel, what should we call Trump’s former defectors? Undefectors? Reflectors? Panoply Survey:  We want you to tell us about the podcasts you enjoy and how often you listen to them. So we created a survey that takes just a couple of minutes to complete. If you fill it out, you’ll help Panoply to make great podcasts about the things you love. And things you didn’t even know you loved. To fill out the survey, just go to www.panoply.fm/survey  Learn more about your ad choices. Visit megaphone.fm/adchoices

When Marc first saw Hutch Harris perform live with his band The Thermals, he was won over immediately and invented a whole mythology around who Hutch Harris must be. But as Hutch tells Marc, he was just a kid who wanted to start a band and did it with talent, timing, a lot of gumption and a little luck. On a related note, Marc's friend Dan Pashman stops by to talk about the expectations we have when we see our favorite artists play live. See acast.com/privacy for privacy and opt-out information. Sign up here for WTF+ to get the full show archives and weekly bonus material! https://plus.acast.com/s/wtf-with-marc-maron-podcast.

Mike Epps doesn't stop. The comedian and actor is one of the busiest people in show business, starring in new TV shows like Survivor's Remorse and Uncle Buck, making movies like the upcoming Richard Pryor biopic, doing standup around the country, and being a dad. It's a long way from the young guy who went to prison for selling drugs on the streets. Mike tells Marc how he made it out. Plus, Dan Pashman from The Sporkful is back for the second course. See acast.com/privacy for privacy and opt-out information. Sign up here for WTF+ to get the full show archives and weekly bonus material! https://plus.acast.com/s/wtf-with-marc-maron-podcast.

Live on stage from Chicago! Hot Doug explains why he turned down millions and closed his famous sausage shop. Plus, filmmaker and food writer Kevin Pang talks about his documentary, For Grace, about Chef Curtis Duffy, one of the top chefs in the world. And Curtis joins us to discuss his journey to the top, and to reveal his favorite candy. Please subscribe to this podcast in iTunes so you never miss an episode!Follow Dan on Twitter and Instagram @TheSporkful and at Facebook.com/Sporkful.

Your best idea is going to take a sharp right turn sooner or later.  Here's what that looks like: Wendy Pashman, founder of www.entertainingcompany.com describes how that happened for her.  She pivoted like a pro player—and our bet is that the big payoff is up ahead. Episode 25 See acast.com/privacy for privacy and opt-out information.

Have you ever wondered how to avoid sandwich sogginess, what scented soap to pair with your restaurant order, and whether airplane food can be made to taste of anything at all? Dan Pashman has, and his new book, Eat More Better, is filled with deeply researched, science-based hacks to improve your everyday eating. Pashman, host of The Sporkful, shares his pro tips and dream lunchbox design in conversation with Cynthia and Nicky: listen, learn, and win a copy of his book for yourself. Episode NotesThe Sporkful Dan Pashman shares fresh eating-related tips and tricks each week on his podcast, The Sporkful, which you can listen to online here and on iTunes here.Eat More Better Using science, humor, and extensive research, Pashman's new book tackles a series of eating-related questions that may never have crossed your mind but whose answers may well upgrade your next meal. Vertical Grilled Cheese Sandwich Plating diagram by Alex Eben Meyer, courtesy of Simon & Schuster. The post Enhanced Eating with Dan Pashman appeared first on Gastropod. See omnystudio.com/listener for privacy information.

Americans now eat 150 percent more hot sauce today than they did in 2000. WNYC host Amy Eddings thinks that’s because our palates are bored and jaded. “We call ourselves foodies by just sprinkling some hot sauce over pancakes and saying, ‘I invented something new,’” she said. “What we’re doing is just blazing a hole through our tongue, and we’re not really settling in and increasing our knowledge about the complexity of taste.” That’s likely not a popular opinion to espouse two days before the Super Bowl, an event famous for hot sauce-garnished foods like buffalo wings and nachos. The Sporkful podcast host Dan Pashman countered Eddings’ point by saying we should use hot sauce more often, but less of it when we do. Pashman’s favorite hot sauce is sriracha, the California-made, Asian-inspired chili sauce. He explained that, rather than just being spicy, it has flavors of garlic, salt, and sugar. “I think that food is supposed to be about pleasure and not feats of strength,” said Pashman, who's also the host of the new Cooking Channel web series "You're Eating It Wrong." Nonetheless, he did recently sample “death wings” for a recent episode of The Sporkful. He was with Matt Reynolds, the director of the new documentary comedy The Great Chicken Wing Hunt. Reynolds explained why he’s against pain-inducing hot sauce. “You’re not getting the flavors of the peppers, all you’re getting is the heat,” he said. “And you know you create these wings where, you know, you have to sign a waver to eat them, and you have a contest and if you eat six they’re free. And I mean, I think all that is pretty silly. You know, it’s like, why not just have a contest where you let someone punch you in the face.” (Photo: Dan Pashman) Eating super spicy hot sauce and getting punched in the face do have one thing in common: Both cause pain that then triggers the body to release endorphins. That’s why hot sauce sometimes produces a feeling of being high. “Hillary Clinton attributes her high levels of energy to the fact that she eats hot peppers,” said Pashman. If you’re looking to get amped for the Super Bowl, he suggested strategically dosing snacks with hot sauce. To achieve maximum heat plus flavor, Pashman recommends taking a lesson from buffalo wings, the hugely successful bar food that celebrates its 50th anniversary this year. “Everyone puts so much focus on the heat and the spice and the hot sauce of buffalo wings,” he said, “but I think it’s important to recognize that the genius of the buffalo wing recipe is that it combines the hot sauce with a dairy, a base ingredient that cuts the heat and complements the flavor.” To that end, Pashman recommended splashing a bit of hot sauce into your mayonnaise-based dips. “Just a little squirt of hot sauce in there — just a little kick — will make a huge difference in your dips,” he said. Give that tip a try this weekend, or find your own heat-butter balance with Reynolds’ award-winning buffalo wings recipe. That’s below. In the meantime, tell us what you think. What's the best hot sauce on the market? What's the most unexpected food that you've improved with the addition of hot sauce? Is Dan Pashman insane for claiming hot sauce is not good on eggs?  Director’s Recipeas seen in The Great Chicken Wing Huntby Matt Reynolds 23 oz bottle of Frank’s Red Hot (don’t use generics) 1-2 sticks butter 1/2 bell pepper 4-8 hot peppers (habaneros, serrano, jalapeno, etc. — grab an assortment of what’s available at your local supermarket) 1/2-2 tablespoon honey-mustard 10-20 cloves of fresh garlic, pressed or chopped Celery salt Assorted hot sauces (Tabasco, Cholula, etc) SAUTE garlic in one stick of butter for 1-2 minutes on low/medium heat, being careful not to burn it. Add HALF of the peppers, both bell and hot, finely chopped. Saute mixture 1-2 minutes. Pour in Frank’s. Simmer and stir for 5-10 minutes, adding mustard and dashes of celery salt and assorted hot sauces to taste. If sauce tastes bitter (caused by some peppers) add honey-mustard (or just plain honey) until bitterness disappears. Keep simmering. For a milder sauce, add more butter; for hotter sauce, add more peppers. Let simmer for another 5-15 min, until sauce thickens and reduces by 5-10 pct; Adjust ingredients to taste. FRYING is a world unto itself. Know your deep frier. ALWAYS use fresh wings (never frozen). Always naked (never breaded). Take wings out of refrigerator at least an hour before frying and let sit at room temperature. If using frozen wings, thaw completely before frying. 375 is a good temperature for more friers, but test yours because each frier is different. Frying should take 8-12 minutes. Aim to hit the sweet spot where the wings come out crispy on the outside but still tender and juicy (but not undercooked) on the inside.

Granola is an “invalid food” that is “thoroughly cooked and partially digested,” according to a 1893 ad for the trademarked product. That ad language may not hold up well as the slogans of today, but the winter-storage friendly ingredients of rolled oats, nuts and dried fruit still packs a hefty dose of what the 19th century ad labeled as “nutriment.” More than a century after the ad was first published, granola continues to grow in popularity. It no longer holds much sway as a health food, however. “There is a lot of sugar [in granola now], although it was not always that way,” said Dan Pashman, the creator and host of The Sporkful. “In fact, the sort of precursor to granola sounds like it was something to the effect of graham cracker crumbs that were re-baked until crunchy.” Pashman explained that granola got its start with some of the 19th century’s most well-known pioneers in health food. “Throughout its evolution, it’s sort of like the Forrest Gump of the 19th century—wherever great food inventions were taking place, it seems granola was nearby,” he explained. “It started with Sylvester Graham, inventor of the graham cracker, and later continued with John Harvey Kellogg, inventor of Corn Flakes and co-founder of Kellogg’s. But Kellogg served granola at his sanitarium, which is what we would today call a spa, where it helped inspire C.W. Post to create Grape Nuts. So, it’s been around for a long time.” Unlike the products created by Graham, Kellogg and Post, granola is easily made at home and customizable. Popularized in the 1960s by hippies, it is an easy do-it-yourself project, but Pashman cautions it may not be much cheaper than buying it at the store. “In terms of the ingredients, I think it will be less expensive, but not substantially so because nuts are expensive even in the store,” he said. “But I think that it’s fun because you can make it exactly the way you want and it does offer opportunities for experimentation.” For him, the defining characteristic of granola is that it features clusters, unlike, say trail mix, which is a conglomeration of different ingredients. “Muesli is roughly described as granola without a binding agent. Once you add the oil, and usually honey and/or maple syrup, to bind the ingredients together, it forms a cohesive whole that I would call granola,” he continued. The baking process for granola is fairly simple, but Pashman says the real challenge sometimes lies in the decision making process for what ingredients to include and what to leave out. Last year, he judged the Slate Culture Gabfest granola competition and had the chance to mull over what makes up an award-winning granola recipe. “What I learned from that experience is that you can put almost anything into granola, but that does not mean that you should,” Pashman said. As an aid to that decision-making process, he suggested using a flow-chart approach to choosing ingredients. The primary considerations should be what ingredients will deliver the crunch and what will provide sweetness. Check out a roughly rendered version of his chart to the right. Slate assistant editor L.V. Anderson won the competition, and you can try out her award-winning recipe below. Maple Granolaby L.V. Anderson Makes: About 12 cups Time: 1 hour, largely unattended One 16- to 18-ounce container rolled oats 1½ cups shredded unsweetened coconut 1½ cups whole or chopped cashews 1½ cups whole or sliced almonds 1 cup walnut pieces or halves 2 teaspoons ground cinnamon 1 teaspoon salt 1 cup maple syrup ¾ cup extra-virgin olive oil or peanut oil ½ cup raisins (optional) ½ cup sweetened dried cranberries (optional) Milk or yogurt for serving (optional) 1. Heat the oven to 350°. Put the oats, coconut, cashews, almonds, walnuts, cinnamon, and salt in a large bowl and stir to combine. Drizzle with the maple syrup and oil and stir until they’re evenly incorporated. Transfer the mixture to a 13- by 18-inch rimmed baking sheet and spread into a relatively even layer. 2. Bake, stirring every 15 minutes or so, until the granola has begun to turn crisp and brown, about 45 minutes. (It will continue to crisp up as it cools.) Let cool for at least 15 minutes, then stir in the raisins and cranberries, if you’re using them. Serve with milk or yogurt if you like. (Store unused granola in an airtight container at room temperature for up to a month.)