Podcast appearances and mentions of peter hoffman

Bei dieser Folge von „Technik aufs Ohr Spezial“ geht es um ein Thema, das auf den ersten Blick alltäglich erscheint – und doch enorm viel Bedeutung hat: Krankenversicherungen. Was dabei alles zu beachten ist und welche Vorteile die richtigen Krankenversicherungen vor allem für Mitglieder des VDI haben, bespricht Host Marco Dadomo mit Peter Hoffman von der DKV, der Deutschen Krankenversicherung. Die DKV ist ein langjähriger Partner des VDI.

In this episode of St. Louis In Tune, host Arnold Stricker interviews Peter Hoffman, Managing Attorney for Neighborhood Advocacy at Legal Services of Eastern Missouri. The discussion revolves around the organization's crucial role in helping communities address the issues of vacant and abandoned properties, one of the biggest challenges faced by neighborhoods in St. Louis city. The conversation also highlights how being proactive at community level leads to creating neighborhoods of opportunities, need for estate planning, and how the Neighborhood Advocacy Program, launched in 2018, provides free legal support to neighborhood associations. Hoffmann emphasizes the importance of volunteers' contributions to the program and concludes by referring 'homegrown' talents in St. Louis. The episode ends with recommendations for local historical and cultural sites to visit.[00:00] Introduction to Promises and Community Action[00:37] Welcome to St. Louis in Tune[01:02] The Importance of Civility and Stereotype Challenge[01:45] Introduction to Legal Services of Eastern Missouri[02:02] Understanding the Work of Legal Services of Eastern Missouri[03:54] The Role of Volunteer Lawyers[05:13] Neighborhood Advocacy Program: A Focus on Vacancy and Property Abandonment[07:23] Addressing Vacant and Abandoned Properties: Challenges and Solutions[11:40] The Complexities of Property Title Resolution[14:47] The Role of the City in Addressing Vacant Properties[17:54] How Legal Services of Eastern Missouri Receives Cases[20:50] The Importance of Estate Planning[22:27] Addressing Persistent Nuisance Problems[23:56] Saint Louis In Tune: Mission and Reach[25:41] Dred Scott Heritage Foundation: A Call to Action[26:58] Interview with Peter Hoffman: Journey into Public Interest Law[31:14] Neighborhood Advocacy Program: Voices from the Community[36:00] Appreciation for Volunteers and Nonprofits[40:53] Exploring St. Louis: Historical Sites and MuseumsSt. Peter's CemeteryChuck Berry's HouseOld Des Peres ChurchGeorge Washington Carver GardenScott Joplin HouseGriot MuseumGeorge P. Vashon Museum of African American HistoryDred Scott's Grave at Calvary CemeteryField House Museum[45:48] Closing Remarks and Invitation to EngageLinks mentioned in the show:Legal Services Neighborhood AdvocacyLegal Services Neighborhood Advocacy-The First Five YearsLegal Services of Eastern MissouriInterview with Lynn Jackson-Dred Scott's Great, Great Granddaughter-Part IInterview with Lynn Jackson-Dred Scott's Great, Great Granddaughter-Part IIThis is Season 7! For more episodes, go to

Melissa McCart and Mark talk to Peter Hoffman about how the "trend" of sourcing well has changed, cooking beans in the fireplace, and how to embrace seasonality to the fullest — even if you're an urban dweller.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/peter-hoffman-fireplace-beansSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

We're joined today by chef Peter Hoffman—of the legendary New York City restaurant Savoy, and then of others—to discuss his career and first book.To get featured recipes, subscribe to our Substack today.Today's Guest: Peter HoffmanPeter Hoffman was the chef-owner of Savoy, the farm-to-table eatery in New York City's SoHo neighborhood he opened in 1990 and that upended ideas about fine dining at the time.Savoy ran for two decades before Peter shut the doors in 2011. (His other restaurants closed in subsequent years, with the final one shuttering in 2016.) During its tenure, Savoy was one of the first U.S. restaurants to champion seasonal, local cuisine; dishes typically relied heavily on and were inspired by the produce Peter would find at the Union Square Greenmarket, where he became a fixture. (A typical greeting between farmer & chef at the greenmarket: “What's good?”)As a child growing up in New Jersey, Peter was introduced to an array of diverse foods. Both of his parents were home cooks—his mother more so than his father—and they inspired him to get comfortable in the kitchen. His mom taught him to read and follow recipes with the Joy of Cooking. And his housekeeper, Hortence, taught him the beauty of butter, an ingredient that gets a whole chapter in his new book. Peter got his start working in kitchens at a Vermont resort after his construction job there ended. As he got more and more excited about a path in food, he trained under several renowned cooks, including Richard Olney. He traveled to Japan to learn and, one summer, even ran a small fish market. Peter says that learning from these chefs and experiences taught him the beauty of local geographies and the ingredients they provide.His first book, What's Good: A Memoir in 14 Ingredients, is expressive of this type of thinking. It's part memoir, part cookbook, and features 14 chapters each named after an ingredient that fueled the forward-thinking menus at Savoy. Filled with anecdotes and stories about running a restaurant and his slow-food philosophy, Peter says the book is not just a tribute to the many relationships he formed with farmers, cooks, and the broader community, but it is also a tribute to his journey to discover what seasonality means.Get Cooking: Bookshop | Omnivore Books (signed)!We've got a great episode for you today—Peter shares some stories like those that fill the pages of his book with us, stresses the importance of simplicity and sustainability, and reflects on what the past two years have meant for the restaurant industry. And, as always, we put him to the test in our signature culinary game!Featured Recipes This WeekPaid subscribers to the Salt + Spine Substack get access to two featured recipes from What's Good this week: Susan's Peach Raspberry Pie (that's Peter's wife, Susan), and Peter's Zhoug. Subscribe today. See acast.com/privacy for privacy and opt-out information.

Hi there,I’m excited to share today’s episode with you: We’re joined by chef Peter Hoffman—of the legendary New York City restaurant Savoy, and then of others—to discuss his career and first book.Today’s Guest: Peter HoffmanPeter Hoffman was the chef-owner of Savoy, the farm-to-table eatery in New York City’s SoHo neighborhood he opened in 1990 and that upended ideas about fine dining at the time. Savoy ran for two decades before Peter shut the doors in 2011. (His other restaurants closed in subsequent years, with the final one shuttering in 2016.) During its tenure, Savoy was one of the first U.S. restaurants to champion seasonal, local cuisine; dishes typically relied heavily on and were inspired by the produce Peter would find at the Union Square Greenmarket, where he became a fixture. (A typical greeting between farmer & chef at the greenmarket: “What’s good?”)As a child growing up in New Jersey, Peter was introduced to an array of diverse foods. Both of his parents were home cooks—his mother more so than his father—and they inspired him to get comfortable in the kitchen. His mom taught him to read and follow recipes with the Joy of Cooking. And his housekeeper, Hortence, taught him the beauty of butter, an ingredient that gets a whole chapter in his new book. Peter got his start working in kitchens at a Vermont resort after his construction job there ended. As he got more and more excited about a path in food, he trained under several renowned cooks, including Richard Olney. He traveled to Japan to learn and, one summer, even ran a small fish market. Peter says that learning from these chefs and experiences taught him the beauty of local geographies and the ingredients they provide.His first book, What’s Good: A Memoir in 14 Ingredients, is expressive of this type of thinking. It’s part memoir, part cookbook, and features 14 chapters each named after an ingredient that fueled the forward-thinking menus at Savoy. Filled with anecdotes and stories about running a restaurant and his slow-food philosophy, Peter says the book is not just a tribute to the many relationships he formed with farmers, cooks, and the broader community, but it is also a tribute to his journey to discover what seasonality means.Get Cooking: Bookshop | Omnivore Books (signed)!We’ve got a great episode for you today—Peter shares some stories like those that fill the pages of his book with us, stresses the importance of simplicity and sustainability, and reflects on what the past two years have meant for the restaurant industry. And, as always, we put him to the test in our signature culinary game!Featured Recipes This WeekPaid subscribers get access to two featured recipes from What’s Good this week: Susan’s Peach Raspberry Pie (that’s Peter’s wife, Susan), and Peter’s Zhoug. Each week, paid subscribers to Salt + Spine get exclusive recipes from our featured cookbooks. To get full access (including our archive of 200+ recipes) and support our work, consider becoming a paid subscriber today.Of the zhoug, Peter writes: I love it with fish either accompanying a piece of grilled fish or drizzled into a fish broth brimming with spring vegetables and gently poached fish but it is great just with bread or over tomatoes. Not bad on a steak too.Here’s a peek at the zhoug atop a lovely piece of sea bass:Thanks for joining us to #TalkCookbooks,Brian Get full access to Salt + Spine at saltandspine.substack.com/subscribe

In todays special AD FREE edition of Downtown Sports, we speak to Peter Hoffman, producer for the WFAN Midday show and WFAN overnight host, and go through the good, the bad, and the ugly when it comes to Mets and Yankees Baseball! What will the 2022 season hold for our NYC local teams? Tune in to find out! --- Send in a voice message: https://anchor.fm/downtownsportspodcast/message Support this podcast: https://anchor.fm/downtownsportspodcast/support

Bill Rodgers, one of the legends of running, joins host Kristin Fares to talk about his love of the sport. More guests include four-time Oklahoma City Memorial Marathon winner Catherine Lisle, who talks about her photo finishes and offers some training tips. Nichols Hills Mayor Peter Hoffman shares a playlist he created for the Marathon. And Cara Greenhaw talks about Heartland's role as the event's health and wellness partner.Facebook: https://www.facebook.com/OKCMarathonTwitter: https://twitter.com/okcmarathonInstagram: https://www.instagram.com/okcmarathonThe Run to Remember Memorial Marathon podcast is sponsored and produced by Knox Studios, a creative studio and production partner for the modern media age.

Today's guest is Peter Hoffman,  a man I've long admired for his greenmarket ingredient driven food, his former restaurants (Savoy, Back Forty, and Back Forty West), his passion and commitment to the land and the food and farmers behind it.  Peter is the author of the highly acclaimed book, "What Good?: A Memoir in Fourteen Ingredients."  From the moment I cracked the spine and dove in to this book, I knew I was in good hands.  Peter's writing is as eloquent and beautiful as his cooking was, weaving together stories of his childhood, restaurant life in NYC, the farmers behind the greenmarket, and the ingredients that drive the underlying narrative.  I hope you enjoy today's conversation with Peter.  You can connect with Peter on instagram at @peterhoffmannyc  or on his website at   https://peterhoffmancooks.com/To purchase a personalized copy of "What's Good?", go to this link: https://www.mcnallyjackson.com/whats-good-signedTo donate to the Anne Saxelby Legacy Fund: https://slowfoodusa.org/Saxelby/You can connect with me on instagram @thecounterchroniclespodcast If you liked the show, please share the show link with others.  If you can kindly rate and review the show on Apple podcasts, it is tremendously helpful in helping new listeners find the show.  

Today on the podcast I welcome. Chef Peter Hoffman. Peter is the curious cook's cook and as the former chef/owner of Savoy and Back Forty restaurants, he trail-blazed farm-to-table cooking in New York City. Peter is also the recent author of What's Good? A Memoir in 14 Ingredients is a book that covers his development as a chef-owner of the farm-to-table restaurant in NYC and tracks a year in the farmers' market over the course of the growing season with deep dives into ingredients he loves. Recipes follow each of the deep dive chapters and Peter connects the reader to the miraculousness of the foods we cook to nourish ourselves. Things We Mention In This Episode: Peter's website Connect with Peter on Instagram  What's Good? A Memoir in Fourteen Ingredients Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

How Ingredients Shaped a Chef with Chef Peter Hoffman Come join us as acclaimed New York chef Peter Hoffman, author of the recently published book “What's Good?: A Memoir in Fourteen Ingredients”,reveals why he combined the story of his career with profiles of the favorite ingredients that he found at his favorite farmers market. Hoffman, founder of iconic Manhattan restaurants Savoy and Back Forty, describes his journey from line cook to chef/owner during New York's culinary shift from French dominance to a more global and farm-to-table approach. Chef Hoffman will also read an excerpt from his pepper chapter that touches on the issues of scarcity versus abundance; how we approach our available resources; and how we treat one another. He will discuss the history of pepper distribution across the globe, celebrating this vegetable for its abundance, its flavor and its ability to thrive globally And he will be available to answer your questions via Chat. BIOGRAPHY: Named “A Locavore Before the Word Existed” by the New York Times, Hoffman sat on the board of Chefs Collaborative from 1997 until 2010, acting as its national chair from 2000-2006. He has published numerous articles in Edible Manhattan and guest essays in the New York Times. He has also contributed to NPR's Marketplace. For more than thirty years, he has cycled to the Union Square Greenmarket to source the best in local and seasonal ingredients, the core of his cooking. Chef Hoffman actively consults for food businesses interested in improving their work culture, sourcing, and messaging. Many of his recent interviews and book notices are posted on his website, peterhoffmancooks.com or on IG @peterhoffmannyc. For information on Chef Hoffman's book, “What's Good?: A Memoir in Fourteen Ingredients” and to order a signed copy, go to https://www.mcnallyjackson.com/whats-good-signed Recorded via Zoom on September 29, 2021 CulinaryHistorians.org

Learn more about your ad choices. Visit megaphone.fm/adchoices

The gloves are off as Gustavo Arellano breaks down the Fuerte Four finalists in the flour and corn tortilla categories leading up to Sunday's final judging at Smorgasburg for the Great Tortilla Tournament. Food and travel journalist shares her picks for top boba spots in the San Gabriel Valley. Luv 2 Eat chefs Noree Pla and Fern Kaewtathip brought their Thai cuisine from Phuket to Hollywood, and chronicle their journey in this week's “In the Weeds.” Chef and restaurateur Peter Hoffman explains why restaurants and diners need to work together to improve the industry. It's date season at the farmer's market. Finally, LA Times restaurant critic travels to Little Ethiopia for a global pop-up.

The COVID-19 pandemic has exposed the problematic nature of operating a restaurant on tight margins, cheaper ingredients and cheaper labor. We spoke to Peter Hoffman, a chef and former owner of the farm-to-table restaurant Savoy and whose book “What’s Good? A Memoir in Fourteen Ingredients” examines how the restaurant sector reached this point. We also have a few more details on President Biden’s plan to tackle affordable housing. Workers at Starbucks are trying to form the coffee chain’s first-ever union.

The COVID-19 pandemic has exposed the problematic nature of operating a restaurant on tight margins, cheaper ingredients and cheaper labor. We spoke to Peter Hoffman, a chef and former owner of the farm-to-table restaurant Savoy and whose book “What’s Good? A Memoir in Fourteen Ingredients” examines how the restaurant sector reached this point. We also have a few more details on President Biden’s plan to tackle affordable housing. Workers at Starbucks are trying to form the coffee chain’s first-ever union.

Zibby is joined by restaurateur Peter Hoffman to talk about his debut memoir, What's Good, which not only takes readers through Peter's own history but through those of his favorite ingredients as well. The two talk about the people who shaped Peter's cooking style, what we all gain when we cook with local ingredients, and where to find the best strawberries in New York City.Purchase on Amazon or Bookshop.Amazon: https://amzn.to/3zh5Im7Bookshop: https://bit.ly/2UntIW9 See acast.com/privacy for privacy and opt-out information.

Listen now | Talking to the former chef-owner of New York City's Savoy and Back Forty, as well as the author of the new memoir 'What's Good?' about the meaning of farm to table. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Before becoming a renowned chef and author of a new memoir, Peter Hoffman was just a young cook in the weeds, preparing a special meal for his mom. Was this the moment to finally take some help from his dentist dad Jules who always asked: “Can I make a suggestion?”Peter's family recipes can be found on the Jewish Food Society digital archive here.

Mouth and Beast in a grand slam edition of Downtown Sports are joined by the fight man. The host of the Fight Fan Podcast and producer for the Moose and Maggie Show on WFAN Peter Hoffman (@TheHoffWFAN) to discuss MMA, and UFC. In Part 2, a quick hit on the Stanley Cup Semifinals. Part 3, our MLB Top 10. Part 4, a special soul food NBA 4 Piece!!! What does Hoffman have to say about the state of Fight Sports? What direction does the Stanley Cup Semifinals go? Who just entered COVID Protocol in the NBA? Did the Beast throw up from the MLB top 10? Tune in to find out!!!!! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/jonathan-pariente2/message

Peter Hoffman is the former chef and owner of Savoy and Back Forty Restaurants in New York City and author of the new book, What's Good: A Memoir in 14 Ingredients. He is a longtime supporter of the farm-to-table movement and served on the boards of the New York City Greenmarket, the Chefs Collaborative, and is a Slow Food NYC Snailblazer award recipient. On most market days, he can be found on his bicycle at the Union Square Greenmarket.In this episode, Peter and I discuss how plant lives are metaphors for the human experience, the strawberries New Yorkers clamor for every August, how to cook with stone fruit pits, why scraggly rosemary is better than the lush stuff in the supermarket, and how you can learn more about a country's culture by the types of peppers they grow.Episode website What's Good: A Memoir in 14 Ingredients by Peter Hoffman Lab GirlSponsored by: Stewart & Claire Use the code PLANTOUTLOUD to receive 15% off at checkout

Celebrated chef Peter Hoffman joins us to discuss What's Good?: A Memoir in Fourteen Ingredients. The book recounts Hoffman's professional training, his years owning and operating Savoy, the famed downtown restaurant that pioneered farm-to-table dining, and some of his favorite of farmer's market staples.

For nearly 3 decades chef Peter Hoffman owned and operated the storied restaurant Savoy in New York City's SoHo neighborhood. In his first book, What's Good?, he intertwines his own story and that of the restaurant with notes on ingredients that take the reader through a year of growing cycles. It's a remarkable and beautifully written book and Peter's comments are a wonderful expansion of some key ideas and moments it contains.In The Line-Up, our news and commentary segment, writer and  podcast producer Jacqueline Raposo discusses her recent Grub Street article advocating for a broader and more informed definition of "accessibility" in restaurants building on lessons learned during COVID.And as he does each week, Brad Metzer, founder of Brad Metzger Restaurant Solutions (BMRS), joins us to share a  selection of positions that his firm is looking to fill. (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

For 26 years Peter Hoffman presided over the kitchen (and everything else) at Savoy, Back Forty and Back Forty West. His style of cooking what was fresh and in season, wasn't popular in the restaurant world back in 1990 when first opened Savoy, but it has come to define a generation of chefs. In his new book, What’s Good?: A Memoir in Fourteen Ingredients Peter recounts stories from his life, his time in the kitchen alongside recipes that both define and explain his ideas around food. Tune in to hear Harry and Peter dig in! Heritage Radio Network is a listener supported nonprofit podcast network. Support Feast Yr Ears by becoming a member!Feast Yr Ears is Powered by Simplecast. 

In this episode: Learn about Clear Title legislation, the challenge of vacancy in the City of St. Louis, and the St. Louis Vacancy Collaborative's efforts to address the issue. Get the scoop on two pieces of legislation (HB 1274 and SB 495) supported by St. Louis REALTORS® and Missouri REALTORS® that are under consideration in the Missouri Legislature.Join us for this conversation with Charlie Hinderliter, St. Louis REALTORS® Director of Government Affairs, and Peter Hoffman, attorney and Co-Chair of the Clear Title Working Group of the Vacancy Collaborative.

In this episode: Learn about Clear Title legislation, the challenge of vacancy in the City of St. Louis, and the St. Louis Vacancy Collaborative's efforts to address the issue. Get the scoop on two pieces of legislation (HB 1274 and SB 495) supported by St. Louis REALTORS® and Missouri REALTORS® that are under consideration in the Missouri Legislature.Join us for this conversation with Charlie Hinderliter, St. Louis REALTORS® Director of Government Affairs, and Peter Hoffman, attorney and Co-Chair of the Clear Title Working Group of the Vacancy Collaborative.

This episode features Professor Thomas Weiss, Director Emeritus of the Ralph Bunche Institute and Presidential Professor of Political Science at the Graduate Center, CUNY, and Professor Peter Hoffman, Assistant Professor in The New School's Graduate Programs in International Affairs, discussing the future of the UN, the nationalist revolt against multilateralism, and the renewed calls for global cooperation in the face of global problems such as the coronavirus.

Chef Hoffman shares his unique culinary journey, including how he catalyzed farm to table in the Big Apple.

Passions flare hotter than a brick oven this week as we delve into tension spots in the food world – from the dining room to paperbacks.  Jessica Krainchich discusses seafood with an extra helping of murder alongside mystery author Shari Randall.  H Conley talks to both reviewers and chefs in a piece on the power dynamics of food criticism.  We hear Luke Griffin interview Nancy Torres, an activist who explains the impact that development has on our local Bushwick community.  Kevin Barnum finds himself in the thick of a classic culinary debate as he explores how New Yorkers react to Chicago-style deep-dish pizza.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.Meat and Three is powered by Simplecast.

To find out about more of the exhibitions mentioned check out this link: https://www.artworksforchange.org/exhibitions/ First exhibition/curator mentioned: IN NORTH CAROLINA Sacred Wasteland: Selected Works by the MFA Class of 2019 19 April – 26 May 2019 Sacred Wasteland presents work by the nine studio artists of the 2019 Master of Fine Arts graduating class and celebrates the blending of traditional and non-traditional approaches, as well as the thoughtful repurposing of materials to reveal layers of each artist’s idiosyncratic curiosities. Each of the candidates mines the rich and complicated realities of our world using objects, techniques, and subjects that might typically be discarded or overlooked in their original contexts. In many cases, the artists’ personal narratives are directly intertwined with their material choices, and their constructions and aesthetic interventions illuminate the public value of private artifacts. Their work inspires important questions about humanity’s proficiency at isolating, elevating, destroying, and memorializing people and resources over the course of a single lifespan. As these artists investigate the perception of cultural and material wastelands, they imbue what they find there with all the care and attention we reserve for the sacred. Participating artists include Jonh Blanco, Sarah Elizabeth Cornejo, John DeKemper II, Peter Hoffman, Michael Keaveney, Jasper Lee, Laura Little, Reuben Mabry, and Chieko Murasugi. Sacred Wasteland is curated by William Paul Thomas. Thomas is a 2013 alumnus of the MFA program in Studio Art at UNC-Chapel Hill and is the artist in residence at Duke University’s Rubenstein Art Center from January until March 2019. Image: Sarah Elizabeth Cornejo, American, born 1993: Halfies, Pt. 1 (detail), 2019. Earth, saw dust, steel, wood glue, coral, alligator garfish scales, oyster shells, rocks, cement, --- Support this podcast: https://anchor.fm/arttalkwithaddie/support

A Fine Dining Frontrunner In The Fair Wage Fight   In the rich tapestry of the well-known restaurants in New York and San Francisco, Adam Orman discovered his hunger for two things. First, his love of locally-sourced food came from his experience working under Chef Peter Hoffman at “Savoy.” Second, he dove headfirst into the fight for ethical labor and employee rights. With those two passions in mind, Adam made his way to Austin. In 2016 he partnered with Chef Fiore Tedesco to open L’Oca d’Oro. The pair spent their first two years educating their staff of the full vision. “We’ve spent a lot of time with the servers taking them out to our farms so they can see some of the places where we source our food from. It helps them tell our story.” L’Oca d’Oro has become known for much more than their curated menu of Italian cuisine. Adam and Fiore’s ideas on ethical employment and fair wage programs have permeated the four walls of the restaurant. The pair represent L’Oca d’Oro in “GoodWork Austin,” a consortium of local leaders fighting the notion that businesses should give the modern employee as little as possible in return for their work and loyalty. In this episode of Voices of Impact, Adam talks about ethical employee treatment. We discuss the history of the ‘tipped wage,’ the dilemma of small business versus big business, and what L’Oca d’Oro is doing to change the community landscape. Adam also shares the special relationship L’Oca d’Oro has with the locally sourced food they have the privilege of using.

This week Ashley speaks with recovering restaurateur, former chef/owner of Savoy, Back Forty and Back Forty West restaurants, Peter Hoffman. Peter shares what life looks like after closing all his restaurants and surprises Ashley when he wants to talk about sexual harassment. Peter shares his love for his children and what he cooked for dinner last night. This is a not to be missed episode. Men especially, listen to this. May you be charged to make a shift! (Recorded on 12/07/17)      

Think theoretical physics is irrelevant to your everyday life and way over your head? You'll think differently after listening to this interview with Sean Carroll, theoretical physicist, poetic naturalist, and author.The meaning of life, the finitude of life, the choices we make and our experience of happiness and suffering all have a connection back to the scientific realm that will both fascinate and provoke thought in you.      This week we talk to Sean Carroll Sean Carroll is a theoretical physicist at the California Institute of Technology. He received his Ph.D. in 1993 from Harvard University. His research focuses on fundamental physics and cosmology, especially issues of dark matter, dark energy, spacetime symmetries, and the origin of the universe. Recently, Carroll has worked on the foundations of quantum mechanics, the arrow of time, and the emergence of complexity. Carroll is the author of The Particle at the End of the Universe and From Eternity to Here: The Quest for the Ultimate Theory of Time, He has been awarded prizes and fellowships by the National Science Foundation, NASA, the Sloan Foundation, the Packard Foundation, the American Physical Society, the American Institute of Physics, and the Royal Society of London. He has appeared on TV shows such as The Colbert Report, PBS's NOVA, and Through the Wormhole with Morgan Freeman, and frequently serves as a science consultant for film and television.   His latest book is called: The Big Picture: On the Origins of Life, Meaning, and the Universe Itself In This Interview, Sean Carroll and I Discuss... The Wolf Parable His book, The Big Picture; On the Origins of Life, Meaning and the Universe Itself That who we become is a combination of the choices we make and what the Universe gives us The philosophy of Poetic Naturalism - 1 world, many ways of talking about it 3 Levels of Stories: Fundamental, Emergent, Comprehensive What it means to be real You can't make "ought" out of "is" That facts and moral values are different things His perspective on life mattering - that it comes from within, that it's not imposed on us from the outside The fact that we care is the origin of things mattering in this life and world Life is a process, it's something that's happening - always moving and changing - and that there's always something else that we want How his book lays out the design for you to decide how to live your life and what kind of person you want to be The mistake of fetishizing happiness How you cannot separate happiness and suffering in life - especially a life well lived That our goal shouldn't be to reach some state of happiness and stay there because life is a dynamic process and it doesn't work like that The finitude of life The average human lives for three billion heartbeats That the difference between right and wrong is up to us to decide and that can be scary That the world - including us - is only really made up of 3 basic particles and 3 basic forces That the big bang isn't necessarily the beginning of the universe but it's as far back as we can go Physics books for the non-science people - look for books by either Brian Greene or Lisa Randall Life's Ratchet by Peter Hoffman is another interesting book for a non-science person   Please Support The Show with a Donation    

What wines do you drink with one of the most beloved foods: pizza! our in-studio guest, Hugh Crickmore, wine director of Blanca and Roberta's Pizza will guide you through the best choices.

On this episode of Eating Matters host Jenna Liut and associate producer Taylor Lanzet discuss the prevalence and repercussions of antibiotic use in our food system. Emilie Aguirre, an Academic Fellow at the Resnick Center for Food Law and Policy at UCLA’s School of Law, provides an overview of the current regulatory landscape and what conscious consumers need to know. Later on the show, we speak with Ben Simon, co-founder & CEO of Imperfect Produce, an innovative ugly produce company based in San Francisco.

What's it feel like to depart the pro cooking trade after decades at the stoves? Chef Peter Hoffman, who helmed the landmark SoHo, New York, restaurant Savoy for two decades, just closed his second follow-up, Back Forty West, this week, and graciously joins us to talk about it. We discuss the emotions of stepping away from the business; the real history of the farm-to-table movement; and how the profession has changed during Peter's years in business. Erin Fairbanks, executive director of Heritage Radio Network, once cooked for Peter at Savoy, and joins the conversation to lend her unique perspective.

This week’s _Food Talk with Mike Colameco _features a packed menu. First up, Matt Rodbard and Deuki Hong, authors of the new cookbook Koreatown, talk about the staying power of Korean food culture in America. Next, Adam Gopnik of _The New Yorker _and Peter Hoffman of Back Forty West dish about cassoulet and the evolution of the New York food scene. Last but not least, sommelier Erin Healy of Restaurant Marc Forgione discusses developing her palate and putting her customers first.   “[Korean food] is not kale.” [21:50] – Matt Rodbard “[Cassoulet] is cooking beans and meat with what you have.” [35:28] – Peter Hoffman “Our essential job is not to put in front of someone something that we want them to drink. Our job is to find what they want, and put something in front of them that they like.” [53:20] – Erin Healy  

On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Peter Hoffman & Mike Laarhoven of Back Forty West. This Sunday, March 6th, Back Forty West is hosting its annual Cassoulet Festival, featuring five chefs, five takes on pork and beans at their best, plenty of rustic red wines, winter greens, and a citrus sorbet to keep everyone’s palates refreshed.

Today on The Farm Report, Erin Fairbanks calls up Jim Gerritsen of Wood Prairie Farm, and President of the Organic Seed Growers and Trade Association. OSGATA has recently been involved in a lawsuit against Monsanto in order to protect the rights of organic growers that choose not to use genetically engineered seeds. Tune into this episode to learn about the extensiveness of Monsanto’s patent rights, and how their “intellectual property” can contaminate organic seed through the air. Learn more about the OSGATA vs. Monsanto lawsuit, and why it appears that Monsanto has been inconsistent in terms of its legal stance toward GMO contamination. Later, Erin chats with Liz Carollo of the GrowNYC Greenmarket for this week’s Market Update! Tune in to learn what apples Peter Hoffman of Back Forty prefers in the fall. Check out all the awesome pie ingredients, and hear about some of Greenmarket’s upcoming food events. This program has been brought to you by S. Wallace Edwards & Sons. “If we can’t have our property rights respected and prevent companies like Monsanto trespass on our farm, and have their pollution contaminating our crops, then there’s no way that organic farmers that buy seed from us can grow a crop that’s not contaminated.” [13:00] “There’s no market for genetically-engineered organic seed!” [14:10] — Jim Gerritsen on The Farm Report