Podcast appearances and mentions of Peter Chang

US President Donald Trump's sweeping tariffs and tariff threats are inflicting significant disruptions on international trade. Allianz Global Investors has warned that Trump's ‘liberation day' announcement will shave at least 1% off global economic output.China is the central target of Trump's tariff war. Faced with US tariffs, China is sending a message that it stands firm against bullying practices, and that it remains a strong supporter of globalization.Amid turbulence caused by Trump's trade war, to what extent can China maintain stability in global trade? Host Ding Heng is joined by Peter Chang, Former Deputy Director of University of Malaya's Institute of China Studies and Research Associate of Malaysia-China Friendship Association; Frank Liu, Associate Professor at the Business School, University of Western Australia; Einar Tangen, Senior Fellow of Taihe Institute.

In this episode, Peter Chang, Senior Vice President and Chief Transformation Officer at Tampa General Hospital discusses key insights into his background, his focus on quality and cost, excitements & nerves going forward in 2024, and much more!

In her third appearance on the show, Chinese food expert Fuchsia Dunlop joins Tyler and a group of special guests to celebrate the release of Invitation to a Banquet, her new book exploring the history, philosophy, and techniques of Chinese culinary culture. As with her previous appearance, this conversation was held over a banquet meal at Mama Chang and was hosted by Lydia Chang. As they dined, the group discussed why the diversity in Chinese cuisine is still only just being appreciated in the West, how far back our understanding of it goes, how it's represented in the Caribbean and Ireland, whether technique trumps quality of ingredients, why certain cuisines can spread internationally with higher fidelity, what we can learn from the different styles in Indian and Chinese cooking, why several dishes on the table featured Amish ingredients, the most likely mistake people will make when making a stir fry, what Lydia has learned managing an empire of Chinese restaurants, Fuchsia's trick for getting unstuck while writing, and more. Joining Tyler, Fuchsia, and Lydia around the table were Dan Wang, Rasheed Griffith, Fergus McCollough, and Sam Enright. Special thanks to Chef Peter Chang, Lydia, and all the staff at Mama Chang for the wonderful meal. Donate to Conversations with Tyler and help us keep the conversations going. Read a full transcript enhanced with helpful links. Recorded November 9th, 2023. Other ways to connect Follow us on X and Instagram Follow Tyler on X Follow Fuchsia on X Join our Discord Email us: cowenconvos@mercatus.gmu.edu Learn more about Conversations with Tyler and other Mercatus Center podcasts here. Photo Credit: Anna Bergkvist

Welcome back to another Industry Night with Nycci Nellis. Still taking you on my travels through Italy! The sites, the sounds, the conversations, the wine and the food — so I'm gonna take you on a quick tour of Como: -Stayed just outside Bellagio in the town of Lezzeno in the new hotel, Filario -Spent the morning walking the streets of Cernobbio, shmying around the gorgeous grounds of The Villa D'Esta. Followed by a 3 hour lunch on the terrace restaurant. It was like being in a movie! -Gluttons that we are we went to the Michelin-starred Mistral that evening in the Grand Villa Serbelloni — so many table side preps, including a house made ice cream. The staff was so lovely and had such a generous spirit. We just had a wonderful time -A Private boat trip through the lake to get a lakeside view of all the beautiful Villas -Loved walking around Tremezzo and another lakeside lunch this time at The Grande -Walking around Bellagio AND another delish dinner at Forma & Gusto So here's the thing about Como — it is gorgeous and the views are unlike anything we have ever seen. David and I both agree that we ate well — though you are not going to Como for the food and again, the sites were stunning. But we are definitely ocean people and not Lake people. Sardinia is more our speed Now that is the past — let's talk the now. I have been out and about as much as I can and I did check out the new menu at Chang Chang — amazing ah-mazing offerings. Peter Chang and his team are turning out some of the best Sichuan in town. Protip get the tofu skin — ohmygoodness so good AND I did dine at the very hot and good luck getting a rez El Presidente. Stephen Starr's latest is visually spectacular. DC has nothing like it. And the service is classic Starr! Amazingly kind, thoughtful and prompt. There are still some kinks to work out as far as the food goes but I am optimistic. Ok! On to today's show. So back in the Summer I had Philippe Massoud Chef/Owner of ilili restaurants - that's ilili NYC & ilili DC- on Foodie And The Beast. It was the first time we met and his story was so engaging that I thought — I have got to go deeper with this restauranteur on Industry Night. So if you don't know, Philippe Massoud is the Chef/Owner of ilili restaurants, founded in 2007 in New York. Chef Philippe came to New York as a refugee from Lebanon in his teens and founded ilili as an homage to his country, with the menu featuring dishes recreated from his childhood memories. His immigration story and his culinary trajectory and how he brought the dishes of his childhood to the East Coast is one worth diving down deep for — Chef! Quotes ""People are really trying to execute it in a much better way, in a fresher way, in a more studied way, and we are injecting professional skills into it."- Philippe Massoud Featured in the episode Philippe Massoud Persona Instagram: https://www.instagram.com/philippe.massoud/ Business Instagram: https://www.instagram.com/ililirestaurants/ https://www.instagram.com/ililidc/ Linkedln:https://www.linkedin.com/in/philippemassoud/ Chapters 00:00 - Introduction 04:42 - DC's Thrilling Events and Delectable New Menus 09:01 - Religious Conflict, Migration, and Fresh Beginnings 13:50 - Learning in the Kitchen and a Relocation Adventure 14:40 - First Supermarket Visit: A Culinary Exploration 19:21 - Constant Cooking without Aspiring to Be a Chef 23:54 - Diverse Origins: Hummus, Tex Mex, and Immigration 26:38 - Revolutionizing Levantine Cuisine with Professional Expertise 28:46 - Exploring Levantine Dishes, Unraveling Hummus Variations 32:19 - Authentic Dishes Crafted with Familial Engagement 36:56 - Italian Pasta: Regional Rivalries, Flavorings, and Techniques 40:38 - Lebanese Restaurant Success: Unveiling Heritage in the Sky 43:35 - DC's Evolution into a Culinary Wonderland 45:13 - Experiential Retail: A Key to Attracting Customers 51:45 - Outro

So much to chew on in this episode of Industry Night. First! I've been eating: The people of DC love to brunch. LOVE IT and the people at the Gaylord are here to feed that beast! In the newly renovated and relaunched Old Hickory, they are now doing a baller brunch, 3- courses — to me it is a little bit too much — but based on the reactions of the other diners I was in the minority. The first course is served on a massive board with hot out of the oven pastries, granola and yogurt, a selection of local cheeses, big berries and sliced fruit oh and baked oysters. That's to start. Then we got a pancake board for the table - 10 massive pancakes with little pots of Nutella, whipped cream, chocolate sauce, butter, jam and hot maple syrup. There was a steak & egg sandwich and the last course, a tiered tray of composed pastries and cookies. Like I said way too much but brunch lovers that is for you Got a little wellness into my busy schedule thanks to the good people at Balian Springs and DC Magazine. David and I felt like we had arrived at an Indonesian oasis and took full advantage of all the Balian Springs offerings: Sunning on the rooftop Lounging in the outdoor pool (while being massaged with waterjets) Sitting in the healing hydrotherapy poolsPopping into several of the detoxifying saunas We meditated and rung out the evening with a ritual sound bath An evening of self-care was a magical way to start the week. Got to sit with one of my favorite women in the restaurant biz — Lydia Chang — the business side and daughter of famous chef Peter Chang. She took me on a tasting tour of all the menu changes and the recently opened downtown spot. The perfect Pekin Duck ( I am there for the pancakes), the crispy rice stew, the bulbous scallion pancake — maybe I should take a breather from all the pancakes  The space is so light, bright and modern — love having time with Lydia but honestly love the cuisine and the experience. And one quick last one …  tis the season for Ice Cream! The Charmery is a well loved ice cream destination in Baltimore and now there is one is Chevy Chase. Basically in my backyard — the ice cream is so smooth and creamy. And I love the flavors — my current favorite is the Ice Cream Sandwich — it's like they took all these ice cream sandwiches and whipped them together. So so delish. Um, okay I'll stop there let's get on to today's show I am so honored to have today's guests joining me. She needs no introduction but I am going to give it to her anyway! Najmieh Batmanglij has spent the past 40 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. The Washington Post calls her “the guru of Persian cuisine” having written more than 8 books including, Food of Life, Silk Road Cooking, From Persia to Napa: Wine at the Persian Table and Cooking in Iran: Regional Recipes and Kitchen Secrets. The NYTimes names her one of seven immigrant women who changed the way Americans eat and most recently she has partnered with Michelin starred chef Chris Morgan to open up Joon, a Persian Restaurant here in the DC Area. Let's dig in with Chefs Najmieh & Chris! Quotes Cooking has its own language, and understanding these terms is essential.”— Najmieh Batmanglij "Bringing new flavors to both Persian diners and newcomers adds a unique excitement to the experience." — Chris Morgan Guests Social Media Links: Najmieh Batmanglij & Chris Morgan Personal : https://www.instagram.com/najmieh/ Business : https://www.instagram.com/eat.joon/?ref=sloperecords Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ ‌ Chapters 00:06 - Introduction 07:31 - Culinary Dreams: Education, Travel, and Triumphs 10:27 - French Influence: Flavor Fusion and Culinary Artistry 18:09 - Resilience and Unforgettable Bonds 19:06 - Fig Jams and Family Rituals: The Culinary Journey 23:32 - Global Culinary Ventures: Dubai to Bahrain 27:10 - Preserving Traditions in Restaurant Challenges 30:27 - June's Delight: Exploring Sour and Sweet Fruits 35:31 - Savoring the Unique: Whole Duck Delight with Sour Cherry Rice 38:14 - Mix-and-Match Magic: Diverse Dining Experiences 42:09 - Embarking on Adventures: Travel, Cooking, and Lifelong Memories 44:47 - Grapes, Rice Wine, and Poetry: A Persian Perspective 48:39 - Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

Peter Chang, MD, Vice President of Healthcare Design,Tampa General Hospital, joins the podcast to discuss his background & passion for healthcare technology, how he's thinking about growth and adding value to his organization, a risk or investment worth making this year, and more.

Peter Chang, MD, Vice President of Healthcare Design,Tampa General Hospital, joins the podcast to discuss his background & passion for healthcare technology, how he's thinking about growth and adding value to his organization, a risk or investment worth making this year, and more.

Peter Chang, MD, Vice President of Healthcare Design,Tampa General Hospital, joins the podcast to discuss his background & passion for healthcare technology, how he's thinking about growth and adding value to his organization, a risk or investment worth making this year, and more.

What you'll learn in this episode:   How Beatriz discovered and catalogued the 2,600 rings in the Alice and Louis Koch Ring Collection at the Swiss National Museum How Covid lockdown changed how people wear jewelry Beatriz's tricks for making a jewelry exhibit more engaging What it's like to work with jewels uncovered from shipwrecks How global trade has influenced how jewelry is designed and made   About Beatriz Chadour-Sampson   Beatriz Chadour-Sampson studied art history, classical archaeology and Italian philology at the University of East Anglia, and at the University of Münster, Germany. Her doctoral thesis was on the Italian Renaissance goldsmith Antonio Gentili da Faenza. In 1985 she published the jewelry collection of the Museum für Angewandte Kunst, Cologne. Since 1988 she has worked freelance as a jewelry historian, curator of exhibitions and academic writer in Britain. Her numerous publications on jewelry, ranging from antiquity to the present day, include the The Gold Treasure from the Nuestra Señora de la Concepción (1991), and 2000 Finger Rings from the Alice and Louis Koch Collection, Switzerland (1994). She was the consultant curator in the re-designing of the William and Judith Bollinger Jewelry Gallery at the Victoria & Albert Museum (opened in 2008), London and was guest curator of the ‘Pearl' exhibition (2013-14). She is an Associate Member of the Goldsmiths' Company, London. Today Beatriz Chadour-Sampson works as a freelance international and jewelry historian and scholarly author. Her extensive publications range from Antiquity to the present day.    Additional Resources: Instagram Museum Jewellery Curators - Goldsmiths' Fair Inside the Jewel Vault with Dr Beatriz Chadour-Sampson Photos available on TheJeweleryJourney.com Transcript:   Working in jewelry sometimes means being a detective. As a freelance jewelry historian and curator of the Alice and Louis Koch Ring Collection at the Swiss National Museum, Beatriz Chadour-Sampson draws on her wealth of knowledge to find jewelry clues—even when a piece has no hallmark or known designer. She joined the Jewelry Journey Podcast to talk about how she creates jewelry exhibits that engage viewers; how she found her way into the niche of shipwreck jewelry; and what it was like to catalogue 2,600 rings. Read the episode transcript here.    Sharon: Hello, everyone. Welcome to the Jewelry Journey Podcast. This is the first part of a two-part episode. Please make sure you subscribe so you can hear part two as soon as it's released later this week. My guest today is Beatriz Chadour-Sampson. She's been the curator of the Alice and Louis Koch Ring Collection at the Swiss National Museum for almost 35 years. She's also a jewelry historian, art historian, educator, author and a whole bunch of other things I'm sure I'm missing out on, but she'll fill us in today. Beatriz, welcome to the program.   Beatriz: Thank you very much for your invitation.   Sharon: Can you tell us about your jewelry journey? It's been quite a journey.   Beatriz: Yes, the journey starts many years ago when I was a small child, in fact. I'm not a young chick at the moment, but I started off in my childhood with jewelry. I have to tell you a little bit of the family history. I was born in Cuba. My father was Russian and my mother was British. There's a whole story of European history, including being five times refugees from Europe within Europe. That's the aside, but my father learned how to cut and polish diamonds during the war in Cuba. After the war, he opened an import/export business for gemstones. It's not unknown. You'll probably find on the internet a picture of me, age three, sorting stones in his office in Cuba. We left Cuba during the Cuban Revolution. I was a Cuban subject as well as my father, but we left and never returned.    He opened a business called Chadour Charms, Inc. in New York. I always spent my holidays in New York. My mother was working in a company where I couldn't tag along. I spent most of my free time as a child on 47th Street, which was called the gold and diamond alley at the time. My father designed charms. He had the gold cast and then set the stones himself. On 47th Street we had many friends we visited. One had a refinery for gold and silver; the other one sold supplies for goldsmiths, which was quite exciting. I encountered pearls, corals, diamonds and all sorts of jewelry experiences.    That was from three years to early childhood. It was about three years altogether in New York. Then my father was offered a job in Frankfurt am Main in Germany. He spoke fluent German. It was an American company building a pearl business in Frankfurt. That's when I got even deeper into jewelry. Of course, there was also the trade. You can call it child labor today. In those days maybe it was seen slightly differently, but I did my homework with the secretaries. After that, I was stringing pearls, writing invoices and doing all kinds of things with pearls. When I was slightly older, I was allowed to make pearl pairs. Don't think that a pearl is white. It's nowhere near white. There are so many different colors and lusters that come in the pearl. So, I was setting pearls, hundreds of pearls, sorting them by a quarter of a millimeter, and then pairing them for earrings and matching the pearls in their luster so they could be worn as earrings.   From there we went on to jewelry, so stones and charms. Something interesting with the charms—I have a little anecdote. I was researching a book, “The Power of Love,” which came out in 2019, and I was looking in an auction catalogue for a famous love ring that Sir Laurence Olivier gave to the actress Vivian Leigh. Late at night, as I do very often, I was searching on the internet for the auction catalogue, and suddenly I see a charm bracelet. I couldn't believe my eyes. One of the charms she had on the bracelet was designed by my father. I can prove that because I have the same charm on my charm bracelet. It was a ship in the sunset, as you see in the background. So, that was going down memory lane.    When I reached the age of 18, I said, “I don't want to have anything to do with jewelry ever again.” I had enough. I grew up in the jewelry trade. It was all trade. Lo and behold, I then decided to study art history in Germany and England, but I did my thesis in Germany at the University of Münster. My subject at the end of this was Antonio Gentili, a Renaissance goldsmith. He came from Faenza. He worked for the Medici and the Farnese families, two very high families. He also did works for the Vatican. I remember in my early years after my dissertation, I used to see the Easter Mass on television in Germany. I was looking to see if the cross and candlesticks I worked on were on the show on the altar, which most years they were.    I then got into goldsmiths' work. It's through my jewelry background and my thesis on Renaissance goldsmiths' work that I was awarded a scholarship to write the catalogue of 900 pieces of jewelry for what is now called the Museum for Applied Arts, the Museum für Angewandte Kunst. The collection covers 5,000 years of jewelry history. I was really plunged into the deep history of jewelry. There weren't so many books at the time. They were more archaeology books. This explosion of jewelry books is something that came after I had finished the catalogue. There was a lot of research that was quite complex, but I enjoyed it. It was wonderful to gain that experience and knowledge of a wide part of jewelry history. That was in 1981. I finished the catalogue. It was published. That was also my first experience doing an exhibition because when the catalogue was launched, we had an exhibition with the jewelry. More recently I've been with the Cologne Museum since 1981. It was the first time. They're now doing a new display of the jewelry. They're still planning it. I think it's due to come out next year, so there will be a new display of the jewelry I catalogued.    Then I was offered a job in Hanau, Germany. Many will not realize that Hanau has a history in jewelry that goes back to the 17th century. Up to the First World War, it was a center for producing hand-manufactured jewelry. Today, they have an academy where you can learn how to make jewelry. That goes back to 1772. So, it's a city of great tradition of jewelry. I was Managing Director of the Gesellschaft für Goldschmiedekunst. I was organizing exhibitions and competitions and catalogues, and it was all contemporary jewelry.  When I was working in Cologne, that was my first encounter with contemporary jewelry. I met people who I became great friends with. I also took part in the many events of the Forum für Schmuck und Design, which still exists. So, those were my early experiences with contemporary jewelry, but when I got to Hanau, I was plunged right into it. I had all kinds of jobs to do, as I said, exhibitions, catalogues and competitions.    I stayed there for about three and a half years. In 1988, I was asked if I would catalogue the Alice and Louis Koch Collection. Louis Koch was a very famous jeweler in Frankfurt au Main, Germany, and he and his wife collected rings, among many other collections. It was a family of collections. By 1904, they had about 1,700 rings. There are over 2,600 rings now. I was asked to catalogue the 1,700 rings, which took me quite a long time, but I was doing all kinds of other projects in between. The collector allowed me to do that, which was great fun. In 1994, the historical collection was catalogued fully. It's like an encyclopedia of rings from ancient Egypt on. It covers 4,000 years of jewelry history.   In about 1993, just before we finished the catalogue—and there are a few contemporary rings in the 1994 publication. I believe this collection from Louis Koch in 1904 went to a second and a third generation after he died in 1930. The fourth generation, we discussed it, and we came to the conclusion that they should make it their own and continue where their great-grandfather had finished. Now, their great-grandfather was, as I said, a very famous family jeweler in Frankfurt. The shop was called the Cartier of Germany, so you can imagine royalty wearing it and the national business. He was a quite a jeweler. They also expanded to Baden-Baden. He was a very fashionable jeweler, and he was a contemporary of René Lalique. He didn't buy rings from any other contemporaries, but he bought a ring by René Lalique, so he must have realized there was something very contemporary about Lalique. He was the modernizer of French jewelry at the time, using glass and gold that was unthinkable.    So, we went on this venture from 1993 until the publication in 2019. We amassed a collection of 610 rings from the 20th and 21st century, which are all catalogued. Then the collection went into the Swiss National Museum. There was a small exhibition, but since 2019, there's a permanent display of 1,700 rings. May I add that the 610 contemporary rings are all on display, so we reduced repetitions within the historical part of the collection. Interestingly, this room's showcase is also round like a ring. With 1,700 rings, it's not an easy task because you have to go in a circle. We had big, brown panels of paper and played around with the rings. It starts with themes and then goes on chronologically to the contemporary. You couldn't make a mistake because once you got to ring 200, you couldn't go back to number 50. You can imagine going up to 1,700. I can say there are two rings that are not in the right place, but that's not too bad with 1,700 rings.   Sharon: Did you have to photograph them?   Beatriz: I'm very lucky to finish up on the Koch Collection. I'm now consultant curator to the Swiss National Museum in Zurich. I was responsible for the display there together with my colleagues in the museum. That was quite an experience. It's wonderful after 35 years to still be able to do this. I think they were a bit concerned about my babies and that I would want to run away from it, but that isn't the case. I really enjoy working with them. It's a pleasure. It's so rewarding, after 35 years, to see the collection on display, which was always in private hands from the 1900s onward.   I've just written six blogs for the Swiss National Museum. One is on the Napoleonic Wars, and the stories are all told by the rings. The next one coming out in November is on Josiah Wedgwood and his sculptor, John Flaxman. Rings tell lots of stories.   Sharon: Are the blogs in English?    Beatriz: Everything in the Swiss National Museum is English, German, French and Italian. So, you take your pick which one you want.   Sharon: Did you have to photograph everything? When you say you catalogued them, I think of a catalogue being a photograph and description.   Beatriz: Oh, no. The photographs of the historical collection were all done by a photographer. It's very difficult because we had to choose one background for all. That was complex. It's pre-1994, so it's sort of an old, pale, gray blue. One color fits all because it was the encyclopedic nature of the books.    With the 2019 book, I was working with the photographer in Zurich. I spent many weeks and months in Zurich sitting next to the photographer and choosing which angle because contemporary rings don't just have a hoop and a bezel. It's a piece of sculpture, so you have to know exactly which angle to take the photograph to show as much as you can of the ring. I was actually working together with the photographer. You learn a lot with such jobs.    Sharon: Wow! Today there are all kinds of degrees you can get with exhibitions. Was it something you learned hands on or learned by doing?   Beatriz: I was working at the practice in my second home of the Victoria and Albert Museum, because I was consultant curator to the William and Judith Bollinger Jewelry Gallery. I worked there for four and a half years on the displays. When you see the displays in the gallery, the concept was from me. I had little black and white photographs of the old gallery, nothing in color. It didn't matter that I knew the pieces by heart and each piece of jewelry was about the size of a small fingernail, and I got a damp hand from cutting out 4,000 images of 4,000 pieces of jewelry, very high-tech, of course. I had my pieces of paper, and I started thinking that every board has to tell a story. For me with an exhibition, the exhibit has to tell the story, and the text below on the captions really helps you understand it. Visually, I think it's very important that the pieces also talk. So, yes, I started before the architect was allocated and we worked together with 4,000 pieces. My colleague, Richard H. Cumber, worked on the watches, but otherwise all the jewelry is designed on black and white photographs on white sheets of paper with double-sided tape.   Sharon: Do you have thoughts about why you got so immersed in jewelry? You said you didn't want anything to do with jewelry, but here you are immersed in it. What were your thoughts?   Beatriz: You mean deep diving in it?   Sharon: Yes.   Beatriz: I grew up in the jewelry trade and experienced the Cuban Revolution and hardships, being refugees in New York and so on and then moving again to another country. It was complex. As a child, it wasn't quite easy. It didn't do me any harm. I've survived, but it was a really hard trade. What I was doing later, and still do now, is historical jewelry. It's a very different thing. I think I've gotten my love of jewelry back, yes, but I'm very keen on the wide picture of jewelry covering thousands of years.    In fact, I've been doing courses for the Victoria and Albert Museum since 2008. When I do the “Bedazzled” one, which is a history of jewelry, I start with 150,000 B.C. I jump off it pretty quickly, but for me, it's so important for people to go back to that time to understand what jewelry was about. To me, it was certainly more amuletic rather than status. It was status as well probably. We can't follow that, but certainly I think amuletic to protect from the dangers. They lived in a very natural world, so the dangers were much worse than we could imagine. I think it's fascinating to see what was in other periods of jewelry history. It makes it much more exciting to understand what's happening now.   Sharon: When you came to contemporary jewelry—it seems that you're pretty immersed in that also—what stood out to you? What made a piece different or jump out at you? There seems to be so much copycatting in many ways.   Beatriz: Definitely, a lot of copycatting. I've worked on a collection of 450 pieces of, and I can tell you that's one of the most copied ones. On Instagram, I have to be careful that I don't get nasty remarks because I do point out, “Yes, we've seen that before. He was ahead of his time, but his style is still modern today.” When we were putting the Koch Collection together with the 610 rings, 20 from the 21st century, the individual l idea was very important for me. It has to be innovative; the idea has to be new; it has to be interesting. For the materials, it should be an experiment with new materials; different materials; materials you wouldn't use for jewelry. We talk about sustainable jewelry. Pre-1994 we have two rings in the collection made of washing-up bottles. We were way ahead of the times. Of course, Peter Chang used recycled materials, and we commissioned a ring from him. We did commission people that never made rings before just to put them to the test. It was very interesting.   Sharon: I didn't know that Peter Chang was recycled.   Beatriz: The materials are all recycled materials, yes. That is the amazing part, the recycled materials. These two crazy rings we bought from a German jeweler, it's just washing-up bottles. If you're creative and imaginative, you make something interesting.    We have many important names who made rings. We have some wonderful rings from Wendy Ramshaw and so on. We have a lot of big names, but that was not the point. We have a lot of ones that just graduated or were young or completely unknown. It's more the idea and what they made. Of course, I was approached many times regarding rings and I had to decline, saying, “Sorry, we already have something like that.” I couldn't say it was not exciting. The idea was already there, so it makes it difficult. Unless it was interpreted differently, yes, that's fine.    So, I think we got a lot of crazy pieces. The collector always teased me. He said, “Can you wear the ring?” I said, “Of course, could you wear the ring? What do you think?” I always choose rings for wearing. Of course, I have to admit there are a few that are not wearable. I'll admit to that, but I think with a collection like the Koch Collection, you're allowed to do that. There are few you really can't wear, or you can wear them with great difficulty.   Sharon: Yes, I think about that. I always think about how it would be to type with a ring like that, or how it would be to work at a keyboard, something like that.   Beatriz: I always say you don't wear the big, high jewelry pieces when you go shopping or washing up.   Sharon: That's true.   Beatriz: I won't say any company names, but the high jewelers of New York, Paris, wherever, they make those pieces. Those are rings. If they look great, they're wearable, but you wouldn't wear them every day while you're washing up or shopping or doing other tasks around the house.   Sharon: That's true. That's probably why people don't buy them as much anymore. They don't have places to go, Covid aside.   Beatriz: I think with Covid, the interesting thing is that we have rings that are sculptures. If you're doing a collection and somebody makes a ring sculpture, I think it's valid to be in the Koch Collection. We do have a few ring sculptures, including Marjorie Schick. But it's interesting that you mentioned Covid and when the pandemic was on. I don't want to go into the pandemic, but we have a much-increased Zoom culture. It did exist before the pandemic, people trying to reduce travelling and climate change and so on. It did come before the pandemic, but it is definitely an increased media. You can't really wear a ring and say, “Well, here's my ring.” You have to wear something that's in the Zoom zone. That's earrings and brooches. Fortunately, I'm somebody who likes earrings and brooches. I always have on earrings and brooches.   Sharon: What you have on is very Zoom culture. It shows up well.   Beatriz: The color shows up, yes. The earrings, they're made of silver and made by Eve Balashova, who works in Glasgow. Zoom is not a problem with this jewelry because, as I said, I love the earrings and certainly the brooch that goes with it. In fact, when I bought the earrings I asked, “Can you make a brooch I can wear with it?”    Sharon: Wow! When you go out, do you see rings that make you say, “That should be in the collection”? Can you add new ones?   Beatriz: Since the display in 2019, there are only a few additions. It sort of finished with the publication and the display, but there have been the odd new rings. I write a lot about that. We have had a few, and I'm hoping that next year they will be on display. Maybe half a dozen rings; not many. We might have another exciting one, but we have to wait. Until the collector has actually gotten his hands on it, I don't want to jinx things.    Sharon: But you identify them and then they say yea or nay.   Beatriz: Yes. They have bought things on their own as well, but we've done this together, yes. I've identified and advised. For me, it was wonderful. First of all, they don't know the collector. It's always the Koch Collection, but the family's name is different, so it was always very modest, without great names. I was the one who negotiated everything, and it always gave me great pleasure when I could stand up and say, “We've chosen a ring for the collection.” You find this great joy on the other end, especially for those young or unknown ones. You could imagine what it meant for them. It's always great joy.    I love working with contemporary artist jewelers. I worked for 13 years as a visiting tutor under David Watkins. I always said I learned more from them than they learned from me, but I helped them with their Ph.Ds. I really enjoyed working with them, and it continued with being able to buy or acquire what they made for the collection.   Sharon: You do a lot of teaching. You're teaching other classes in January at the V&A.   Beatriz: Yeah.   Sharon: It started online.   Beatriz: Yes. In 2021, I did an online course, “Bedazzled.” Next year, in January and February, it's called “Jewels of Love, Romance and Eternity,” which is a topic I've worked on because I published the book “Proud Love.” We have a few other speakers who can bring another slant into it. Again, I start with antiquity, because you can't talk about love jewels without actually talking about Roman jewelry. Many people don't realize that the engagement ring or the proposal ring or marriage ring started with the ancient Romans.   Sharon: I didn't know that.   Beatriz: Diamonds in engagement rings started in the 15th century. It might be a little bit earlier, but that's more or less the dateline. So, there are lots of interesting things to talk about.    As I said, I've been doing courses since 2008 at regular intervals. Also at the Victoria and Albert Museum, I was co-curator of the pearls exhibition. I did a lot of courses on pearls as well, and that is a fascinating topic. It was wonderful to work on that exhibition. It was together with the Qatar Museum's authority, but I was asked by the Victoria and Albert Museum to create an exhibition for the British public, which was very different to what they had in mind, of course.   Sharon: There are so many new kinds of pearls, or at least kinds that weren't popular before. Tahitians and yellow pearls, that sort of thing.   Beatriz: Yes, all these extra pearls are the cultured pearls. It's a history of the natural pearl. Qatar was a center where they were diving for pearls, so we did all the diving history, how merchants worked in that area in Bali and Qatar. The cultured pearl is, of course, Mikimoto. There are theories that the Chinese started the cultured pearls, but the one who really got the cultured pearls going was Mikimoto. He certainly did the science with it. He worked together with scientists and had the vision. Natural pearls were very, very expensive, and his philosophy was that every woman should wear a pearl necklace or be able to afford a pearl necklace. I think his task is fulfilled.   It's interesting because the natural pearl doesn't have quite the luster of the cultured pearl. By the 20s, you have the cultured pearls coming in, and then by the 50s—when I did the exhibition, we had so many stories being told. Of course, some ladies from the Middle East are probably kicking themselves because they sold the family natural pearls because they didn't have the luster, and they bought the nice cultured pearls that are more flashy. Of course, now the value of natural pearls is unthinkable.   Sharon: Was there a catalogue?    Beatriz: With cultured pearls, you have the golden pearls and the Tahitian pearls and so on, but the color of the pearls depends on the shell they grow in, unless you have some that have been tampered with and are colored. But there are Tahitian pearls, golden pearls and all these different shades. Melo pearls have an orangey color. The color of the pearl is dependent on the shell it grows in. The rarest pearl is the pink pearl that comes from the Caribbean. That's the conch pearl; that's hugely expensive. You asked about the catalogue.   Sharon: We will have photos posted on the website. Please head to TheJewelryJourney.com to check them out.

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2022 James Beard Awards in Chicago, which took place from June 11-13 in Chicago, IL. Shari's coverage includes her exclusive red carpet interviews with nominees and presenters at the Chef and Restaurant Awards at the Lyric Opera House, with a bit of our Speed Round game too! Plus, Shari has interviews with some of the winners during the awards ceremony and celebration (listed below). Congratulations to everyone! It was a wonderful awards weekend! Today's show also features Shari's PR tip to celebrate your journey; and Solo Dining experience at Chef Jason Vincent's Giant in Chicago. 2022 James Beard Awards -- Shari's red carpet and awards ceremony interviews in chronological order:Damian Sansonetti, Chaval, Portland, MENominee: Best Chef: Northwest and PacificRuben Ortega, Xochi, Houston, TX Nominee: Outstanding Pastry ChefZak Stern, Zak the Baker, Miami, FLNominee: Outstanding Baker Irene Li, Mei Mei Dumplings and Prepshift, Boston, MALeadership WinnerMavis Jay-Sanders, Drive Change, NYCLeadership WinnerChristian ClemensonActor playing James Beard, HBO Max series “Julia” JJ Johnson, FIELDTRIP, NYCNominee: Best Chef: New York StateLydia Chang, Pichet Ong, and *Peter Chang, Peter Chang, VA and MD*Nominee: Outstanding Chef(Lydia translates)Chintan Pandya and Roni Mazumdar, Dhamaka, NYCWinner: Best Chef: New York StateNominee: Best New Restaurant, NYCCaroline Schiff, Gage & Tollner, NYCNominee: Outstanding Pastry ChefKatie Button and Felix Meana, Curate, Asheville, NCWinner: Outstanding HospitalityNominee: Best Chef: SoutheastTiffany Derry, Roots Southern Table, Farmers Branch, TXNominee: Best New RestaurantNominee: Best Chef: TexasCheetie Kumar, Garland, Raleigh, NCNominee: Best Chef: SoutheastChris Williams, Lucille's Hospitality Group, Houston, TXNominee: Outstanding RestaurateurAyesha Nurdjaja, Shukette, NYCNominee: Best Chef: New York StateYia Vang, Union Hmong Kitchen, Minneapolis, MNNominee: Best Chef: MidwestManeet Chauhan, Morph Hospitality Group, Nashville, TNPresenterClare Reichenbach, CEOJames Beard FoundationEllen Yin, High Street Hospitality Group, Philadelphia, PANominee: Outstanding RestaurateurSheldon Simeon, Tin Roof, Kahului, HINominee: Best Chef: Northwest and PacificClaudia Fleming, Union Square Hospitality Group, NYCPresenter**Justin Chearno, The Four Horseman, Brooklyn, NYCWinner: Outstanding Wine ProgramAlba Huerta, Julep, Houston, TXWinner: Outstanding Bar ProgramBrandon Jew, Mister Jiu's, San Francisco, CAWinner: Best Chef: CaliforniaWinner (Media Awards): Best Restaurant and Professional Book (with Tiehlon Ho)Grace YoungHumanitarian of the YearErick Williams, Virtue Restaurant & Bar, Chicago, ILWinner: Best Chef: Great LakesKatie Button and Felix Meana, Curate, Asheville, NCWinner: Outstanding HospitalityNominee: Best Chef: SoutheastMeherwan Irani, Chai Pani, Asheville, NCWinner: Outstanding RestaurantMartin Yan Lifetime Achievement Award**Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. And check out Shari Bayer's YouTube Channel for two #JBFA videos with red carpet highlights and more! Thanks for being a part of All in the Industry®. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.All in the Industry is Powered by Simplecast.

We're joined by Peter Chang as he shares the story that is 18 years in the making. From being featured in Beckett's Readers Write with the Pull of the Month, to 18 years later and he has one of the most coveted cards in the hobby for auction at Goldin. Don't miss this one. Brought to you by Dynasty Breaks. Head over to www.dynastybreaks.com where new customers receive $5 off their first break.

This week's unique episode truly goes beyond the music. Uveitis is one of the leading causes of blindness among young girls in America. This disease is a personal issue as it affects Jay Jay's daughter. Knowledge is power and Jay Jays guests this week are world wide leaders in the research, treatment & cure of this disease which also affects adults as well - Dr. Stephen Foster, Dr. Stephen Anesi & Dr. Peter Chang who are this week's guests. Hear about the importance of proper treatment of the disease early on; learn all about uveitis, & how it is currently best treated around the world and in the US. Visit https://uveitis.org/ for any information & resources surrounding the disease that you may need.

The Pacific Marine Mammal Center rescues, rehabilitates and releases marine mammals along over 40 miles of the Southern California coastline. In this episode, we hear CEO Peter Chang share some moving stories about the work they do day in and day out to help out these seals, sea lions, dolphins and whales- and our ocean. The PMMC is located in Laguna Beach, California. 

Peter Chang, Superintendent of Education, TDSB and OELC Alumni shares his perspective on his time at OELC.  Peter shares the impact OELC had on his development as a leader, and the unique experience of being an  East Asian student leader in the early 1980s.   He goes on to share his views on the importance of the OELC program for students, and how his suggestions on how to continue to foster an anti-racist, equitable course. https://twitter.com/pctdsb?lang=enhttp://www.oelccaso.com

Tommy and Kelly discuss conspiracy theories around the plot and characters on Squid Game. Kevin Hart pops up at the DC Improv to work on new material. House of Gucci with Lady Gaga will open in theaters in November, the book the script is based on has a DC connection, the author Sarah Forden is a reporter living in the area. A biracial American Girl Doll is inspired by environmental activist Sharon Dennis Wyeth, 73 who grew up spending time with her family on the Anacostia River. DC Night Market founded by Peter Chang from No Kings Collective is happening on Saturday, showcasing dozens of Asian inspired restaurants in an outdoor festival on Pennsylvania Ave. Links: Conspiracy Theories on Squid Game: Squid Game TikTok Conspiracies Kevin Hart at DC Improv: Kevin Hart at DC Improv New American Girl Doll from DC: < a href=”https://www.washingtonpost.com/local/a-new-environmentalist-for-the-next-generation-is-a-doll-and-shes-from-dc/2021/11/01/b0902a7e-3b38-11ec-a493-51b0252dea0c_story.html”>New American Girl Doll from DC DC Night Market: DC Night Market From Real.Fun.DC. “The Tommy and Kelly Show” is produced in Washington, DC providing news, culture, playful conversation, positive energy, and a dose of morning fun any time. Download the Real.Fun.DC. APP to check out our wide array of programming app.RealFunDC.com Follow Kelly Collis Twitter: @CityShopGirl Instagram: @CityShopGirl LinkedIN: Kelly Collis Follow Tommy McFLY Twitter: @TommyMcFLY Instagram: @MrTommyMcFLY LinkedIN: Tommy McFLY

Most of us are torn between the metaphorical clock and the compass. Our time to make an impact is short and we need both the clock and the compass to sort through opportunities in our path toward ending hunger and food insecurity. The Fresh Food Pharmacy at Grace Health in Battle Creek, MI is a project that is winning the race against the clock and the compass. This week on Food First Michigan we welcome Peter Chang, MD who is the president and CEO of Grace Health, a federally qualified health center. Join the conversation with Dr. Chang, Dr. Phil Knight, and Gerry Brisson the president and CEO of Gleaners Community Food Bank, this Saturday at 11:00 PM or Sunday at 9:00 PM on WJR Radio. Obesity and nutritionally related diseases like diabetes and heart disease are on the climb both in the United States and across the globe. These issues can be exacerbated without access to fresh food due to barriers including transportation, cost, and more. To address these issues, Grace Health, the South Michigan Food Bank, and the Food Bank Council of Michigan have partnered together to create the Fresh Food Pharmacy. This program provides healthy, nutritious, fresh food to patients interested in participating. Grace Health supports patients with guidance from dietitians on how to prepare fresh foods, offering recipes and tips to ensure the food provided is meeting the needs of those receiving it. The Fresh Food Pharmacy is innovative, collaborative, and focused on helping others win their races against chronic diseases. The outcomes of this project will demonstrate the impact that access to fresh food has on the health, wellbeing, and lives of those managing chronic health conditions. Stay tuned in the coming months to hear about the changes taking place as a result of the program! Find this episode and all past Food First Michigan episodes at foodfirstmi.org, on Apple Podcasts, or iHeartRadio. Apple Podcasts --> https://apple.co/38UUpFk iHeartRadio --> https://ihr.fm/38WJ2wN #FoodFirst #FoodFirstMI #FoodSecurity #MoreFoodMoreOften2MorePeople

The family meets with newspaperman Peter Chang, a friend of Christina's, to discuss involving the press in the search for the girls. It turns out Peter is even more connected than they could have hoped. Personal revelations are made as the men begin to understand their role in how the whole adventure began.

In this episode of CM Conversations, we talk to Peter Chang - who's Co-Director at the UCI Center for AI in Diagnostic Medicine, as well as the Co-Founder & CEO of Avicenna.ai. In our discussion with Peter, we talk about AI in medical imaging and how this market has become so saturated over recent years. In this podcast, Peter also offers advice on how companies can improve their offering and future-proof their business to really stand out in the medical imaging marketplace. Whether you're from a commercial, technical or medical background; I think there is something valuable here for everyone to takeaway. For more content like this, please go to www.searchingmedical.com

Dr. Peter Chang, Vice President of Care Transitions at Tampa General Hospital, joined the podcast to outline where he sees virtual care technology headed and innovations in enterprise imaging and radiology. He also offered 3 words of wisdom for clinical leaders on the rise.

Dr. Peter Chang, Vice President of Care Transitions at Tampa General Hospital, joined the podcast to outline where he sees virtual care technology headed and innovations in enterprise imaging and radiology. He also offered 3 words of wisdom for clinical leaders on the rise.

Live at The Wonderland Ballroom with Peter Chang, Kate Flaherty, Ian Graham, Saffron - Hour 10 of the 2020 12 Hour Marathon   Peter Chang Kate Flaherty Ian Graham Saffron Hour 10 of the 12 hour 2020 marathon The Wonderland Ballroom for venue Washington, D.C. for city

This week, the kimchi jar lid is popped on Korean food and the American experience with comic illustrator Robin Ha — just ahead of the release of her new graphic novel, Almost American Girl — and guest host Peter Chang of No Kings Collective. We geonbae (cheers) over some unexpected mezcal as we parse out the meaning of Korean son-mat (hand-taste), the commonalities between Mexican and Korean cooking, and the disparities between the Korean immigrant and Korean-American experiences. Robin is OK with Kraft cheese, but not K-dramas, Peter exalts the sacred Shin ramen, and Eddie chastises on drinking etiquette. Powered and distributed by Simplecast.

We give back at at the American Heart Association's local teaching kitchen. Plus, details on Peter Chang's expansion to Baltimore.

On this episode of the podcast, we had on Dr. Peter Chang, VP of Care Transitions at Tampa General Hospital and the driving force behind Tampa General Hospital's new CareComm Center. The CareComm Center was created to harness predictive analytics to help improve patient experience, operations, and outcomes. On this episode, we focused on the following: - The challenges of implementing such a transformative initiative. - The biggest hurdles in building the command center. - How the command center may evolve over the next year or five years. - Other key metrics TGH hopes to achieve with CareComm. To learn more about the CareComm Center, Tampa General Hospital, and Dr. Peter Chang, please use the links below. Our sponsor for this podcast is our parent company, BlocHealth. BlocHealth is the credential sharing platform for healthcare professionals and organizations, powered by blockchain technology and their smart, universal common application. They make it easy for healthcare professionals to request, upload and share important credentialing items with various stakeholders, saving time for everyone involved. Healthcare organizations can leverage BlocHealth's credential verification and provider enrollment services as well. For more information, please go to www.blochealth.com and follow BlocHealth on social media - @blochealth Be sure to check out the social channels of our guest: -Website - Facebook - Twitter - LinkedIn - Video Also, be sure to follow Slice of Healthcare on our social channels: - Website - Facebook - LinkedIn - Instagram

Fall is just around the corner and we are getting into that brown liquor with Mary Allison, distiller at Richmond's own Reservoir Distillery. Reservoir has a small portfolio of whiskeys made with Virginia-grown grains—and often aged in Virginia wood, too—making their bottles a real local treat. We sat down with Mary to drink some rye and talk about her work at Reservoir, what she loves about whiskey, and why you should probably visit their Scott's Addition tasting room BEFORE your dinner at Peter Chang's, not after. Mentioned in this episode: Reservoir Distillery Moore Street Cafe Follow Us: Richmond Famous Richmond Famous on Instagram Subscribe on Apple Podcasts

Get the featured cocktail recipe: The MuralistPeter claims the district as his home. Art as his world. And hustle as his method. Along with his business partner, Brandon Hill, they describe themselves as two knuckle-headed, art dudes that run a local agency and artist collective. They work with tons of the area’s up-and-coming and established artists, businesses and organizations to create pop-up exhibitions, murals, and a million other things, all promoting art in the nation’s capital. We just call them truly talented with enough determination to change the world. You’re definitely gonna want to check them out and follow them on IG. Feel like getting creative? Put your crafty hand to work on one of our tasty recipes in our library of libations. Make sure you subscribe, download and review to let us know what you think of the show!

In this special five-part podcast series, hosted by Gan Integrity, we consider the evolution of compliance, from disconnected to connected. Over the next five episodes we will explore why compliance is disconnected and what can be done to connect it, how to build a connected compliance program and technology can help in this endeavor and finally what is the human side of compliance in the context of connected compliance. The series is a fascinating exploration of where compliance is in 2019 and where it is headed down the road. In this third episode, I visit Peter Chang, the Head of Customer Success at GAN Integrity to consider how to construct a connected compliance program. Join us tomorrow when explore connected technology works. For more information on how connected compliance, visit our sponsor Gan Integrity Solutions, Inc. at www.ganintegrity.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode of the e-flux podcast, Brian Kuan Wood reads his piece, "The Story of Peter Green Peter Chang," published in February, 2017 as part of e-flux Architecture's Superhumanity project at the 3rd Istanbul Design Biennial. Brian Kuan Wood is a writer and an editor of e-flux journal.

In the first part of this month's podcast, Drs. Daniel Chow and Peter Chang from the Center of Artificial Intelligence in Diagnostic Medicine join us for a discussion of artificial intelligence and machine learning: terminology and the basics, the wide range of potential applications, and their vision of how this will play out for radiology. (21:29)

In this special five-part podcast series, I have visit with Thomas Sehested, Valerie Charles, and Peter Chang all from Gan Integrity. In this Part III, I visit with Thomas Sehested how tech solutions can make not only compliance more efficient but companies run more efficiently and at the end of the day more profitably. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this special five-part podcast series, I visit with Thomas Sehested, founder and CEO of, Valerie Charles, Chief Strategy Officer and Peter Chang, Head of Customer Success of Gan Integrity. In this series, we will consider how the effective use of technology can drive not only a more effective, operationalized compliance program but make your business run more efficiently. In this Part II, I visit with Charles on her journey from legal to compliance to tech. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this special five-part podcast series, I visit with Thomas Sehested, founder and CEO of, Valerie Charles, Chief Strategy Officer and Peter Chang, Head of Customer Success of Gan Integrity. In this Part IV, I visit with Chang on the Gan approach to client success and how it acts towards continuous improvement of a compliance program. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this special five-part podcast series, I have visited with Thomas Sehested, founder and CEO of, Valerie Charles, Chief Strategy Officer and Peter Chang, Head of Customer Success of GAN Integrity. In this series, we will consider how the effective use of technology can drive not only a more effective, operationalized compliance program but make your business run more efficiently. In this Part V, I visit with Charles some of her birdseye view of compliance. Learn more about your ad choices. Visit megaphone.fm/adchoices

In 1950, tens of thousands of Christians in South Korea were beaten, killed or forcibly taken to the north by the invading North Korean communist army. Dina Newman has been speaking to Peter Chang, who came from a family of Salvation Army officers in Seoul and had to flee the North Korean advance. Photo: Fifth US air force of the UN forces bomb a train bridge over the river Han south of Seoul during the Korean War on July 11, 1950. AFP/Getty Images

In 1950, tens of thousands of Christians in South Korea were beaten, killed or forcibly taken to the north by the invading North Korean communist army. Dina Newman has been speaking to Peter Chang, who came from a family of Salvation Army officers in Seoul and had to flee the North Korean advance. Photo: Fifth US air force of the UN forces bomb a train bridge over the river Han south of Seoul during the Korean War on July 11, 1950. AFP/Getty Images

Wine Work. Taco Work. Writing Work. Welcome to the second in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th to 19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Award-winning food author Todd Kliman, former critic for The Washingtonian, author of The Wild Vine, and a contributor to this year's Best American Food Writing series. Todd will be appearing at an event Sunday, March 26th at JMRL as part of that series. Event details are listed below. I first became aware of Todd's writing because of his Oxford American piece on Peter Chang which went viral and did much to promote that nomadic chef's mystique. But it was during Todd's 2014 presentation at the SFA Summer Symposium in Richmond, where he talked about his book The Wild Vine, that I knew I'd have to meet him somehow. The Wild Vine isn't just about grapes, but about identity, immigration, and overcoming fear to reinvent yourself. A truly American-born idea. Daniel Norton discovered the only true American grape, the Norton, way back in Jefferson's time. Norton Street, a 2-block long narrow lane in Richmond marks the location of Magnolia Farm where the discovery took place. His gravestone in Shockhoe Hill Cemetery lies forlornly in a forgotten corner. "I didn't write the book because I'm a lover of Norton...I like it...but I like it for what it seems to embody to me...I knew that this was a good story." Today accomplished vintner Jenni McCloud of Chrysalis Vineyard is Norton's champion, an expert in appreciating this often overlooked and misunderstood wine and the only transgender vineyard owner in America. Recognition for Norton and his grape are building. Developments are happening. Listen to learn more. The book is marvelous, such a great story, and it was a thrill to discuss it with him. Likewise, Todd's piece in the Best of American Food Writing 2016 is about way more than tacos and mezcal in Mexico. It's about democracy, his own sense of disorientation, then discovery, and the danger and sense of extremity of culture that permeates everything when you live on the edge of the volcano that is Mexico City. How does one bite of a beetle transport you back 400 years while at the same time showing you the future of foodstuffs? We talk about it. "You can tell a story and that will be interesting on its surface...but if there's going to be a connection...there has to be something for me to speak through...I have to be able to connect with it...to bond with it...so I can get into the deeper tissue of it and then write from out of that...my heart and my brain is entirely engaged." Most people don't even know what food writing is, assuming we're all either cookbook authors or critics. Which simply isn't the case. Food writing goes deep causing the writer to think, to consider, to connect. When you read a Yelp review or even a review from an esteemed critic, it's flat, consisting of their opinions and stars. A soundbite that doesn't do nearly enough to encompass the real work and passion dozens of folks have done to bring forth that meal to your plate. "I think a piece of writing should be an experience in its own right...when you read it, it stands alongside it, that experience of eating at the restaurant...But that's not how most people come at it...most people want the information (only)." The eating environment has changed as well, with fewer folks being "regulars" at restaurants. There's just not that many places for folks to meet face to face anymore and when they do, they're on their phones. Social media has changed food. It's changed how people connect on an elemental level. What is Todd doing to fix that? Stay tuned! Like Norton and McCloud, Todd is in the process of reinvention, refusing to be pigeonholed into the "food writer" label. He left his position at The Washingtonian and is expanding his horizons, including a new book which explores yearning, loss, memory, time, and the nature of joy called, "Happiness is Otherwise".  Look for it soon. After this conversation? I can't wait to read it. "One of the things I find liberating about not being in the role of critic anymore is this constant assessing of what matters and what doesn't. What's relevant and what's not. I'm not interested in that. I'm interested in the ways that food connect people to other people. Or don't. It's also a way of erecting barriers. It has been. And continues to be." It was such a privilege to talk at length with one of my favorite food writers whose work I've followed for many years. Anyone interested in writing, literature, or who loves the deep questions in general, will get a lot out of this episode. Todd and I connected on so many levels, including our love of African literature, writing, our similar grief process, our parents, and the expressionist painter Oskar Kokoschka. Multiple connections guarantee a fantastic conversation. Which this definitely is. The conversation went another hour after I hit stop. I hope it's the first of many. Enjoy! Best American Food Writing 2016 Sun. March 26, 1:00 PM - 2:30 PM Central JMRL Library, 201 E Market Street, Charlottesville, Virginia Join food writers Todd Kliman, Jason Tesauro, Joe Yonan, and moderator Holly Hughes as they discuss the Best Food Writing 2016 series. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - my best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Virginia Festival of the Book - Head out to the food writing events among tons of others. Yes, I'm biased. Wole Soyinka - We connected over our love of African literature. The Silent Woman - A novel, and inspiration for Kliman's new book, "Happiness is Otherwise". Oskar Kokoschka - Expressionist painter who informed Kliman's newest work. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

The James Beard Award finalist tells us about his unlikely journey from poverty in Hubei, China to his U.S. restaurant empire. Taped at Richmond's historic Hippodrome Theater, where a sellout crowd enjoyed a four-course dinner prepared by Chang. Twitter @FullDRadio