Podcasts about post ranch inn

Send us a textIn memory of Butch Kronlund, this episode is a replay of a live interview recorded as part of the Under the Persimmon Tree series at the Henry Miller Library.In this conversation, Butch reflects on his early life and upbringing, meeting his beloved wife Patte, and his arrival in Big Sur—where he would go on to lay the foundations of the Post Ranch Inn, collaborate with architect Mickey Muennig on several iconic homes, help build the new Big Sur Health Center, and oversee the rebuilding of the baths at Esalen.We also hear about his more recent efforts to raise and distribute critical funds for community members affected by fires and floods—a testament to his enduring care for the coast and its people.Thanks for listening, and for remembering Butch with us.There will be a celebration of Butch's life in June. Announcement will be forthcoming.Thank you for listening!Support the show_________________________________________________This podcast is a production of the Henry Miller Memorial Library with support from The Arts Council for Monterey County! Let us know what you think!SEND US AN EMAIL!

Since publishing his debut essay collection—Video Night in Kathmandu, featuring far-flung reportage from 10 Asian countries—in 1988, the prolific travel writer Pico Iyer has gone on to write more than a dozen books exploring themes ranging from displacement and identity to globalization and technology, as well as contribute to publications such as The New York Times, Time, and Condé Nast Traveler. Over the years, Iyer's travels have taken him to some of the world's most remote destinations—North Korea, Bhutan, and Iceland, to name a few—but it's his hundred-plus visits to a Benedictine hermitage in Big Sur, California, that form the heart of his latest book, Aflame: Learning From Silence. Connecting with his inner stillness during these various sojourns in solitude has left him wholly transformed, opening him up to discover the thrumming, ineffable joy of being truly awake to the world and wonderfully alive. On this episode of Time Sensitive, Iyer explores the purpose and joy of travel, and shares deeply moving reflections about what he finds most essential in life.Special thanks to our Season 11 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Pico Iyer[4:25] “Aflame”[4:25] “Autumn Light”[4:25] Philip Larkin[4:25] “The Art of Poetry No. 30”[7:18] Bashō[7:18] Leonard Cohen[10:21] New Camaldoli Hermitage[10:21] Post Ranch Inn [16:25] “Postmodern Tourism: A Conversation with Pico Iyer”[17:08] “The Eloquent Sounds of Silence”[21:48] “The Joy of Quiet”[31:42] “What Ping-Pong Taught Me About Life”[33:14] “Walden”[37:28] “The Open Road”[41:37] “Video Night in Kathmandu”[41:37] “The Lady and the Monk”[41:37] “Lonely Places”[41:37] The Global Soul[44:40] “In the Realm of Jet Lag”[52:35] “Culture: The Leading Hotels of the World”[55:17] Potala Palace[55:17] Naoshima, Japan[55:17] Teshima, Japan[55:17] Narita, Japan[01:00:43] “The Half Known Life”[01:10:10] “No Time”

From The Peninsula Hong Kong to Lake Como's Grand Hotel Tremezzo, Marrakech's La Mamounia to London's Claridge's, this beautifully illustrated collection unveils the grand histories, one-of-a-kind experiences, and lush hideaways of 100 of the world's most remarkable hotels.  Visit the Hotel Cipriani in Venice, where a wood-paneled water boat brings you to the hotel's front doors from St. Mark's Square. Or spend a night in Ireland's historic Ashford Castle, where you'll live like a king or queen and try your hand at falconry on the hotel's medieval grounds. Take in sweeping city views while you sip cocktails at the famous Long Bar at the Waldorf Astoria in Shanghai. Or listen to the rushing cascade of Victoria Falls from your room at the Royal Livingston in Zambia.  Your choice of hotel can often make or break a vacation. And often, it's the hotel itself that is the destination. In this beautifully illustrated collection of 100 top hotels around the world, discover the extraordinary properties around the world—from Hotel Alfonso XIII in Seville to Big Sur's Post Ranch Inn in California—that have become as iconic as the cities they're based in.  Written by National Geographic travel expert Annie Fitzsimmons, each entry of this luxurious volume highlights the unique and storied history of the hotels, the intricacies of their stunning architecture and cozy interiors, the people who have put the properties on the map, and one-of-a-kind experiences to be had within each hotel, whether or not you're staying as a guest. You'll find yourself creating a bucket list of the next places where you'll want to stay in some of the most beloved destinations around the world.  Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

From The Peninsula Hong Kong to Lake Como's Grand Hotel Tremezzo, Marrakech's La Mamounia to London's Claridge's, this beautifully illustrated collection unveils the grand histories, one-of-a-kind experiences, and lush hideaways of 100 of the world's most remarkable hotels.  Visit the Hotel Cipriani in Venice, where a wood-paneled water boat brings you to the hotel's front doors from St. Mark's Square. Or spend a night in Ireland's historic Ashford Castle, where you'll live like a king or queen and try your hand at falconry on the hotel's medieval grounds. Take in sweeping city views while you sip cocktails at the famous Long Bar at the Waldorf Astoria in Shanghai. Or listen to the rushing cascade of Victoria Falls from your room at the Royal Livingston in Zambia.  Your choice of hotel can often make or break a vacation. And often, it's the hotel itself that is the destination. In this beautifully illustrated collection of 100 top hotels around the world, discover the extraordinary properties around the world—from Hotel Alfonso XIII in Seville to Big Sur's Post Ranch Inn in California—that have become as iconic as the cities they're based in.  Written by National Geographic travel expert Annie Fitzsimmons, each entry of this luxurious volume highlights the unique and storied history of the hotels, the intricacies of their stunning architecture and cozy interiors, the people who have put the properties on the map, and one-of-a-kind experiences to be had within each hotel, whether or not you're staying as a guest. You'll find yourself creating a bucket list of the next places where you'll want to stay in some of the most beloved destinations around the world.  Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Located along California's Highway 1 on the cliffs of Big Sur lies Post Ranch Inn, one of the most extraordinary eco-hotels in the world. Surrounded by sweeping views of the Pacific Ocean and the Santa Lucia mountains, it's a sanctuary for the soul—an ideal place for relaxation, rejuvenation or romance. Mike Freed, the co-founder of the legendary property, joins Melissa to explore the story behind the nature-inspired hotel, which was originally a cattle ranch and multi-generation homestead. Mike is a leader in sustainability; he co-chairs the Visit California Luxury Initiative and the Task Force for Sustainable Tourism. He's also a founding member of the nonprofit Regenerative California, which aims to make California the world's first regenerative economy, as well as Beyond Green, a diverse portfolio of hotels and lodges that meet globally recognized sustainable tourism standards and the United Nations Sustainable Development Goals. Mike shares how he applies community, culture and nature to every decision and the ways he's woven sustainability into the guest experience. He also explores the power of tourism, the impact of social media, the evolving idea of luxury and his insider tips for making the most of a visit to Big Sur. Plus — don't miss his Big Sur book and movie recommendations before your next trip. Follow the Post Ranch Inn on Instagram: instagram.com/postranchinnFollow IndagareWebsite: indagare.comInstagram: instagram.com/indagaretravelYoutube: youtube.com/@indagaretravelFollow Melissa on Instagram: instagram.com/indagarefounder

One of our favorite psychic mediums, Tina Powers, is back! She's a former news anchor whose journey from reporting tragedies to connecting with the spirit world reveals profound insights on life, love, and purpose. Tina's story begins on a devastating assignment, covering a young boy's death—an experience that ignited her transformation from a mainstream journalist to a professional medium.Tina opens up about her unique experiences and guides us on how to unlock our own intuitive abilities. We delve into the fascinating world of animal communication, the presence of orbs as signs from beyond, and the empowering tools that allow anyone to start tapping into their spiritual gifts.With an updated edition of her book, Reporting for the Other Side, Tina brings us closer to the messages from those beyond, uncovering the lessons they want us to embrace and the healing that comes through re-establishing a connection between our world and the next.If you've ever wondered about life as a professional medium, or felt curious about tuning into your own intuitive powers, this episode is for you. Listen in as Tina shares how to recognize signs, fine-tune your intuition, and live with more intention.Highlights include:Introduction to Tina Powers' JourneyMoving from News to the Spirit WorldWhat It Means to Be an Evidential MediumUnderstanding Orbs as MessagesAnimal Communication: Connecting with Our Spiritual CompanionsDeveloping Your Own Intuitive AbilitiesMessages from the Spirit World on Living FullyPracticing Intuition with Simple Daily ToolsMORE FROM TINA POWERSVisit tinapowers.com to find out more about working with Tina and her updated book, Reporting from the Other Side.You can find Tina at Miraval Resort in Tucson, Arizona every month. Tina will be at Post Ranch Inn from December 12, 2024 - December 19, 2024Visit theseekingcenter.com for more from Robyn + Karen, plus mega inspo -- and the best wellness + spiritual practitioners, products and experiences on the planet! You can also follow Seeking Center on Instagram @theseekingcenter.

Would you travel for a better night's sleep? Sleep packages at luxury hotels ranging from menus with sleep-promoting ingredients to hypnotherapy sessions promise to promote better sleep, both during and after your stay.  In this episode of Unpacked, contributing writer Chris Colin travels to four different “sleep hotels” to find a cure for his own insomnia and discover what our sleep issues–and solutions–reveal about our collective psyche.  Does Sleep Tourism Work? In this episode you'll learn:  Handy sleep pointers for the traveler.  The unique amenities that “sleep hotels,”offer: from reiki to CBD and sleep masks.  What people do when they can't sleep and how our sleep solutions reflect society.  A Quest for Better Rest  Don't miss these moments:  [10:51] “Go to sleep, dream”: Hypnotherapy at Carmel Valley Ranch [18:20] What's a hyperbaric chamber? The unique sleep offerings at Stanly Ranch.  [24:11] Sleep Doctor, Michael Breus, teams up with The Post Ranch Inn.  Insomniacs and Sleep Doctors Tell All  In this episode, you'll hear from yoga instructors, meditation guides, sleep doctors, hypnotherapists and a handful of insomniacs to get to the bottom of the rise in sleep travel.  Chris Colin sets out on a quest to discover if sleep tourism actually provides better rest and what our lack of sleep (and our attempted solutions) say about society as a whole.  Resources:  Read the full transcript of the episode.  Explore Chris's website.  Check out the sleep programs at the hotels Chris mentions in the episode: the Kimpton Alton, Carmel Valley Ranch, Stanly Ranch, and the Post Ranch Inn.  Read Chris's stories for afar.com and explore his website.  Listen to Chris's podcast Longer Tables With José Andrés.  Be sure to subscribe to the show and to sign up for our podcast newsletter, Behind the Mic, where we share upcoming news and behind-the-scenes details of each episode.  And explore our second podcast, Travel Tales, which celebrates first-person narratives about the way travel changes us.

Tim Lee from the luxurious Post Rach Inn, Big Sur, California speaks to Renae on this episode of the Where2FromHere podcast. In this episode of "Where2FromHere: Inspiration. Passion. Excellence.," Renae Leith-Manos sits down with Tim Lee, the dynamic General Manager of Post Ranch Inn in Big Sur, California. The conversation is nothing short of enlightening as it delves into Tim's extraordinary journey through the world of luxury hospitality and luxury hotels, a journey that has seen him transform some of the most prestigious properties across the globe. Tim Lee's story begins with the Regent International Hotel Group, where he embarked on a career that would span continents and decades. With a career rooted in excellence, Tim has become a sought-after leader in the luxury hotel industry. His expertise lies in opening, closing, and renovating properties, as well as in leadership and staff training. His work has taken him to the most iconic cities and exotic locales, including Beverly Hills, Los Angeles, Hawaii, Paris, London, Taipei, Hong Kong, New York, and beyond. From the chic and historic properties in Beverly Hills to the serene and luxurious retreats in Hawaii and Lake Como, Italy, Tim focuses on the highest standards of service, as well as architecture, and design. His ability to adapt to different cultures and environments while maintaining a commitment to excellence has earned him numerous accolades, including awards for service excellence and recognition as a leader in the hospitality industry. One of the highlights of the interview was Tim's discussion of his current role at Post Ranch Inn, perched 1,200 feet above the Pacific Ocean in Big Sur, California. This breathtaking property, known for its blend of rustic elegance and natural beauty, has become a sanctuary for luxury travellers seeking romance, relaxation, or rejuvenation. Under Tim's leadership, Post Ranch Inn has received the prestigious MICHELIN GUIDE 3 Keys award for being one of the most outstanding hotels in the United States, as well as the title of Best Hotel in the World by Andrew Harper Members Choice, for properties under 50 rooms. Renae and Tim also explored his time as a consultant for some of the world's most luxurious properties. His work at the Grand Hotel Tremezzo in Lake Como, Italy, was particularly noteworthy. Hired by the owner to enhance the guest experience and operational standards, Tim played a crucial role in maintaining the hotel's reputation for exquisite service and authentic Italian hospitality. The conversation also touched on Tim's consulting work for Preferred Hotels & Resorts, where he guided independent hotels and resorts to new heights, specialising in quality assurance, service standards, and leadership training. His impact on these properties has been profound, helping them to stand out in a highly competitive industry. Tim's international experience is vast, and his stories from his time at Echo Resorts in Kota Kinabalu, Malaysia, were especially captivating. His efforts in improving guest and operational standards at properties like the Gayana Marine Resort, Bunga Raya Island Resort & Spa, and Borneo Eagle Resort showcased his ability to blend luxury with environmental consciousness, preserving the natural beauty of these destinations while providing guests with unforgettable experiences. Tim's passion for hospitality is matched only by his dedication to excellence. His journey from the Regent International Hotel Group to the heights of Post Ranch Inn is a testament to his unwavering commitment to creating exceptional experiences for guests. For anyone interested in the world of luxury hospitality, this episode of "Where2FromHere" is a must-listen, offering inspiration, insights, and a glimpse into the life of one of the industry's most respected leaders. Chapters for the chat between Tim Lee and Renae Leith-Manos : 0:46 Introduction 1:52 Career History and Challenges 6:03 How did Tim Lee get into luxury hotels? 8:45 Big Sur, Post Ranch Inn and the close knit community 12:20 Celebrities stories from Tim Lee 17:11 Post Ranch Inn's Three Michelin Keys 18:06 Post Ranch Inn's take on sustainability and its challenges 20:37 What changes are you seeing on the luxury hotels industry? 22:48 Where2FromHere, Tim? *** Subscribe above for the best and latest regular luxury travel updates. For collaborations, contact us at: renaemanos@mac.com *** Host & Executive Producer: Renae Leith-Manos Editor: XI Creatives Graphic & Design: Karla Munoz For more luxury travel go to: www.renaesworld.com.au Click here for more on Post Ranch Inn: https://postranchinn.com/ Check out instagram @renaesworldofficial For Luxury Hotel Consulting: www.luxuryhotelconsulting.com You can watch every episode with spectacular visuals from some of the world's best and most luxurious hotels over on Renae's YouTube channel, “Renae's World, Where to From Here”.

Join us as we explore the incredible career of chef Elizabeth Murray. Starting as a sous chef with Georges, Elizabeth honed her skills at restaurants Noma and WD-50. She then brought her unique style to Sierra Mar at Post Ranch Inn, where she served as the executive chef. Elizabeth then moved to North Carolina to be with her family and worked at a small local restaurant for two years. In this podcast, she shares her story and experiences, offering a peek into the life of a chef.

Guest: Kim Scott, author of Radical Candor: Be a Kickass Boss Without Losing Your Humanity and Radical Respect: How To Work Together BetterAfter her first management book Radical Candor became a worldwide bestseller, Kim Scott found herself giving talks to all kinds of companies about how they could apply her advice and build a stronger, kinder culture. But then, after one such talk, the CEO — a longtime friend and former coworker — came up to Kim with an asterisk. As a Black woman, she explained, “as soon as I offer anyone even the most compassionate, gentle criticism, I get assigned the ‘angry Black woman' stereotype.” Kim realized in that moment that her book needed a prequel of sorts, explaining what you need to have before you can create radical candor: “You're not going to care about people who you don't respect,” she says.In this episode, Kim and Joubin discuss regret minimization, Juice Software, Sheryl Sandberg, saying “um,” moments of connection, Dick Costolo, negative truths, James March, snobbery, Charles Ferguson, Shona Brown, Fred Kofman, Christa Quarles, Jason Rosoff, Andy Grove, founders as outliers, Jack Dorsey, Steve Jobs, glows and grows, the Post Ranch Inn, failing your colleagues, sexual harassment, DEI, and intellectual honesty.In this episode, we cover:(01:04) - Loud voices (03:59) - Writing a bestseller (07:48) - Why Kim wrote Radical Candor (14:21) - How to show you care (18:04) - Coaching tech CEOs (21:24) - Ruinous empathy and obnoxious aggression (25:40) - Leaving things unsaid (30:30) - Not an academic (35:21) - Learning from failed startups (38:55) - Performance reviews (42:30) - Why feedback feels risky (49:21) - How to reject feedback (53:11) - Creating space for feedback at home (56:08) - Running and sleeping (59:45) - Radical Respect and Kim's other books (01:04:27) - The hardest story to share (01:06:44) - Optimism about the future Links:Connect with KimBuy Radical Candor: Be a Kickass Boss Without Losing Your HumanityPre-order Radical Respect: How To Work Together BetterTwitterLinkedInConnect with JoubinTwitterLinkedInEmail: grit@kleinerperkins.com Learn more about Kleiner PerkinsThis episode was edited by Eric Johnson from LightningPod.fm

It's fun to daydream about the flights and hotels we'd love to book with miles and points. This week, Greg and Nick discuss the redemptions they would most like to make if the stars aligned. 00:00 Intro 01:33 Giant Mailbag 06:38 Card Talk: Air France / KLM Flying Blue World Elite Mastercard https://frequentmiler.com/afklm/ 15:45 Main Event: The rewards we want the most 16:35 Greg: Air France La Premier (first class) 18:54 Emirates "new" First Class 19:30 Lufthansa New First Class (if it ever comes to be) 20:04 New Singapore Suites 22:13 Turkish business class nonstop Detroit to Istanbul 23:56 Nick: New Singapore Suites (on a long route!) 25:01 Etihad Apartments 27:18 Qatar Qsuites 28:29 NOT Air France La Premier 39:49 Hotel awards we want 39:54 Mr. & Mrs. Smith 40:32 Post Ranch Inn 41:29 Virgin Limited luxury safari camps -- via Mr. & Mrs. Smith 47:28 Intercontinental Khao Yai 48:20 Ritz-Carlton Al Bustan Palace 49:36 Am SLH property in Santorini 51:02 A luxury safari camp 53:46 A Celebrity or Norwegian cruise 56:24 I wasn't aware that there is a way to book American Airlines with Membership Rewards points. What are the options?

ColombianaBy Mariana Velásquez Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.Mariana Velásquez: Hello, my name is Mariana Velásquez and my most recent cookbook is called Colombiana. A rediscovery of recipes and rituals from the soul of Colombia.Suzy Chase: You're a James Beard award-winning recipe developer, a food stylist and native of Bogotá. This is your first cookbook devoted solely to Colombian food. Could you please read the author's note on page 295?Mariana Velásquez: This manuscript was submitted to Harper Collins on April 7th, 2020 during the first COVID 19 lockdown from our home in South Williamsburg in Brooklyn, New York. More than ever, cooking has become a source of comfort and care, learning to cope with uncertainty certainly gave me the courage to write from a more personal place. Seclusion even inspired my husband Diego to cook by following recipes for the very first time. A newly found appreciation for the essential beauty and gifts of everyday, illuminates these pages. The vision of going on a 10 day road trip, from Bogatá to Cartagena, to photograph, the places food and people transformed, into shooting the book entirely in Brooklyn, due to a pandemic. Creative challenges can bring unexpected results. It is my wish, that these recipes give you as much comfort and joy as they gave us. Hopefully in brighter times.Suzy Chase: Creative challenges can bring unexpected results. You wrote this exactly a year ago.Mariana Velásquez: It's crazy to I mean, think about it, you know, to think how as a first time, as an adult to not know, you know, to not know know was going to happen next, nobody knew, you know, and so it was very raw and real and scary at the time.Suzy Chase: That was the worst part that you couldn't call anyone and say, Hey, what's going on? No one knew.Mariana Velásquez: Yeah, no one knew. I kept hoping somebody would know (laughs) ;and I kept hoping a wise friend would have some insights.Suzy Chase: Yeah, I kept asking my husband every night. He's really smart. And I kept saying, Bob, okay, what's going on? And he'd say, I don't know. I'm like, no! You have to know, this is awful.Mariana Velásquez: Oh my god, yeah.Suzy Chase: So what is one unexpected thing that came out of this cookbook?Mariana Velásquez: You know, the vision was to go to Colombia and photograph, and tell these stories of women who are essentially the carriers of our culinary traditions. And on these road trips that we had planned, I had already found incredible makers and cooks and chefs and we couldn't visit them. And so I thought, how about we find women here in New York who are Colombian, who tell this story of our country, through their food and celebrate them. And that was really unexpected, because I had such a different vision and a completely different plan. And that was a great gift because, it's the Colombiana's who are here and their story and, and what they share. So that was very special to me.Suzy Chase: I couldn't do this interview without asking about Aura Salcedo...Mariana Velásquez: Yes. Oh my gosh.Mariana Velásquez: She, Aura, has been with me, accompanying me, testing recipes, cooking up a storm with me every time, teaching me all of her tricks and Sazón and the way that she cooks is so it's so authentic. It's so real. There's no fuss. You know, she cuts up a plantain in the fastest way. She knows when are you guys in the perfect place to multitask. Like no one else. Yeah. That was incredible. And is, you know, I continue to work with her often.Suzy Chase: It's your first cooking job in America and you cook eggs and potatoes at the same time, in one pot, when the chef yells, who did this? Take me back to that moment.Mariana Velásquez: So can you imagine, I'm 17 years old in this very, very high-end kitchen and there's a million pots boiling over, there were port reductions and broths and soups, everything was being made. And it was kind of, I don't know, maybe 45 minutes before service began. And the chef ordered me to make the accompaniments for the caviar, which were these beautiful new potatoes and some hard-boiled eggs, that then you would separate the white from the yolk and pass them through a very fine strainer. So they would become powder. And my grandmother always cooked the potatoes and the eggs in the same pot, (laughs) because she was a very practical woman. She was a great cook and there was no need to dirty up two pots. So I did that, thinking I was being very efficient. And to my surprise, after chef Craig asked me, you know, ask who did this. And I was like, I did. He said, never stop doing it this way. He loved that. It was kind of, I don't know. It made sense to me.Suzy Chase: Imagine if he would have been angry, that would have changed your whole path of cooking.Mariana Velásquez: Completely, completely because it was, you know, it's, it's that thing that you feel it was instinct... Instinctual. That was the word I was looking for. So he celebrated that and I, you know, I'm forever grateful.Suzy Chase: What restaurant was this?Mariana Velásquez: This was Sierra Mar in Big Sur in California, in this beautiful hotel called the Post Ranch Inn. And Suzy, it was a magical place. You know, it was a new menu every day. This is 1999. When the expression "Farm to Table" was not even that, you know, it wasn't even called that, this restaurant had incredible ingredients, locally grown. We had our own garden, this lady would make our bread. Kids would come to the back of the kitchen with backpacks filled with Chanterelles and Morels, that they had foraged. It was really an exquisite first experience in the kitchen.Suzy Chase: So, you learned method and the minutiae that goes into making a recipe trustworthy at Eating Well and Saveur magazines. How is the recipe development in a restaurant, different from recipe development for a food magazine?Mariana Velásquez: Well, for food magazine, it has to be tried and tried and adjusted. And it has to be really exact, you know, it's so disappointing when a magazine publishes something that doesn't work, right? I mean, especially if it's something that you bake and the cake doesn't rise, or it implodes, it's different because you are giving the person instructions without you being there. You know, at a restaurant, things can change. Things can be replaced by ingredients that are in season or each moment that you go to a restaurant. You may have that food, but it's influenced by so many other elements. You know, it doesn't always have to be exactly the same, but when you're doing it for a magazine, it has to be precise. So there's so much more that goes into it specifically because of that. And the way that you explained the recipes and give directions.Suzy Chase: I'm curious about how you use your country as a muse for your cuisine?Mariana Velásquez: So, Colombia is all about color is all about bounty, et cetera, fruits and traditions and music. And for me, cooking is not just cooking, you know, it's everything that goes around it. It's the ritual of the table it's the music you listen to when you invite people over, it's the dress you wear. It's how you decorate your home, and Colombia, because we're a country that's so biodiverse. We have all the climates, we have, we have so much abundance in culture that I take all of that and translate it into my cooking. So, I like to say that more is more but not in excess, but just generosity and flavor.Suzy Chase: From Argentina to the Philippines, to Ecuador, to Colombia, the empanada is the same. You say making empanadas is a simple process. Can you walk me through it?Mariana Velásquez: I think it's all about getting organized. You know, you make your filling and it could be chicken. It could be beef, it could be just cheese. It could be jam. So you have your filling and you make your dough. And the only thing that is a little bit more labor intensive is putting the empanadas together. And that's when I suggest having people over to help you do so, you know, and having an empanada party, kind of like having a dumpling party, one person rolls out the dough. The other person cuts it, everybody helps fill and assemble and you can bake them or deep fry them. And you can have some as you're there and then freeze the rest.Suzy Chase: Okay, that sounds easy. I can do it. If you had to pick a Colombian feast to make and eat forever, what would it be?Mariana Velásquez: I would say the food from the Caribbean Coast because of our Syrian and Lebanese immigrants and the communities that have settled there, and have really taken those flavors and combined them with the local cuisine, with the indigenous food, with the Afro Colombian food. And to me, it's my favorite because imagine it's braised meat and the sweet and savory sauce, sweet plantains in coconut milk, very crisp cucumbers with herbs. I just love it.Suzy Chase: Arepas are corn meal patties that resemble an English muffin that are now widely popular, both in Colombian cuisine and American. Can you talk a little bit about the dough and the fillings?Mariana Velásquez: Yes. So in Colombia arepas are usually only stuffed with cheese, but when we do, we use it as a vessel for butter, for salt, and they accompany other savory foods, uh, arepas are usually in for breakfast. And in the book, I actually give a couple of recipes, one for sweet corn arepas, arepas chocolate, uh, which are my favorite because the corn is very, very sweet. They're yellow and they're delicious. And then I give a recipe using pre cooked masa, which is very quick. And you just add water and form the dough. You can do a little salt, a little oil or a little butter. And then the third option is when you buy the corn, that's been dried and then you cook it and then grind it and form the arepas yourself as well. So different stages, different versions, but arepas are such a common, they're kind of like a unifying factor in Colombia. I was explaining in the book that Colombian cuisine is very, very regional, but arepas is one of those foods that you see across the country. And I really love this poem by a Columbian scholar. And he says, arepas means family, means mom, means Homeland and means history. It means strength. It means perseverance. And that's an excerpt of something he wrote. And I imagine that that's what arepas means in our country. It's all of that.Suzy Chase: Are you familiar with the arepa lady who used to have a cart under the seven train in Jackson Heights?Mariana Velásquez: Yes, Yes, yes. I've read her stories on the papers for years and talk about a Colombiana, a very persevering Colombiana.Suzy Chase: Yes. I wonder what she's doing now. I hope she's doing okay.Mariana Velásquez: I hope so.Suzy Chase: So Colombia is a country with rich biodiversity, as well as cultural diversity. Bogota, where you're from in particular is an epicenter of the diverse food traditions from all over Colombia. What are some of your favorite street foods?Mariana Velásquez: I absolutely love Merengon, which is a meringue like pavlova-ish dessert that you find on, on the roads on the streets and basically the square meringue with cream and strawberries. And it's so simple and so delicious. So, you know, when I go for my hunting for fabric or for flowers in this one neighborhood in Bogota called San Andresito, like little San Andres, they have these roast pork sandwiches that are heavenly, you know, the pork is roasted very slowly and it's a little bit sweet and then they slice it really thin and serve it in these sweet rolls sandwich with kind of like a cucumber relish, but it's delicious. And it always makes me think or fabric hunting in Bogota.Suzy Chase: Over the weekend I made your recipe for smoky lentils with chorizo on page 95.Mariana Velásquez: Yay!Suzy Chase: Lentejas ahumadas con chorizo?Mariana Velásquez: Perfecto!Suzy Chase: What? Really?Mariana Velásquez: Yes!Suzy Chase: So on that recipe, you write lentils tend to be either loved or hated and your husband hates them, which made me laugh.Mariana Velásquez: Yeah, Diego hates them. I have to wait for him to travel, to make lentejas. You know, because it's kind of hard to make, just lentils for yourself. Right. I mean, you kind of have to make a large pot.Suzy Chase: It's a lot..Mariana Velásquez: I also don't want to eat lentils all week so I have to wait for him to be away.Suzy Chase: I'm dying to know why he doesn't like lentils.Mariana Velásquez: He associates them with kind of boring food.Suzy Chase: Mmmm, yeah! So in this recipe I thought the smokiness of the lentils and the saltiness of the chorizo worked so well together.Mariana Velásquez: Oh, thank you. And you know, this was a recipe I really enjoyed putting together because it's that satisfying tastes of the smoke that makes them different and, and really yummy. And they, you know, they're the kind of food where you can invite many people. You can have plenty, it's generous. So I love it.Suzy Chase: Now to my segment called "Last Night's Dinner," where I ask you what you had last night for dinner?Mariana Velásquez: Oh, great. So last night we had friends over and I made roasted cod with asparagus and zucchini and some herbs, not very Colombian at all, but then to start, I made a cold soup. I made, I gazpacho with papaya and tomato, which is in the book. And it was a hit, you know, last night was so warm in New York city that it was a great appetizer.Suzy Chase: You collaborated on more than 20 cookbooks, probably most notably with Michelle Obama. But I noticed that you worked on Red, White, and Que by Karen Adler and Judith Fertig, and I used to be Karen Adler's cookbook publicist at her cookbook publishing house called Pig Out Publications in Kansas City and I credit her with my love of cookbooks, and I actually had them on my podcast to chat about that cookbook.Mariana Velásquez: That's amazing. And, you know, as a stylist, when I have worked with different authors to prepare their food, to style their food, for their book project, I mean, I know how intimate and personal it is, and it must be hard to have someone else make your food for images that will remain forever. It's always kind of like getting, getting to see how they put the recipes together, reading their head notes and plating that food to really honor what they envisioned.Suzy Chase: It's a lovely cookbook and Karen Adler, she's a real trailblazer.Mariana Velásquez: Oh, wow.Suzy Chase: Before we wrap up, I'd love to hear a little bit about your aprons and your podcasts.Mariana Velásquez: So our aprons, you know, I designed them because I wanted to wear something in the kitchen that was utilitarian and appropriate, but also something that made me feel put together and well dressed on set. You know, when you're in photo sets, you're with creatives, you're with the agencies, you're with clients. And so even though you're cooking and, and it's all very real cooking, I wanted something to make me feel organized. And so I designed these aprons many years ago and people always ask, is that an apron? Is that a dress? It's so pretty. It's just like a layer. And you know, it's across back apron that has a longer tail. My husband said, Marie, we should make these aprons. We should sell them. They're beautiful. And everybody always asks. So we started the company about seven years ago, it's called Lumanarium. And it's all about luxury for the kitchen. You know, something special that you wear when you're cooking, when you're working on your florals, when you're gardening. And it's a project that I, that is really dear to my heart. I really enjoy doing them.Suzy Chase: They're really pretty and super feminine.Mariana Velásquez: Yeah.Suzy Chase: And so tell me about your podcast?Mariana Velásquez: So our podcast is called Buenlimon Radio and we do it with heritage radio network. It's their first podcast in Spanish. And our idea was to really tell the stories of the backbone of the kitchens in the U.S you know, the cooks, the dishwashers, you know, the arepa lady, people who really do really hard work and don't really have a voice. Yeah. So when we recorded our podcast in the studio, we would have musical guests over and it was really, really fun, but this is a project that Diego and I have been doing for the last five years now. And we're taking a little break now through the book tour and everything this summer, and maybe we'll start over in the fall.Suzy Chase: Where can we find you on the web and social media?Mariana Velásquez: So, my Instagram is MarianaVelazquezV and lumanarium_ is my apron on Instagram. And through there, you'll find the links to my website, Marianavelasquez.com and our aprons lumanarium.comSuzy Chase: This cookbook teaches us creative challenges can bring unexpected results. Thank you so much Mariana for coming on Cookery by the Book podcast.Mariana Velásquez: Suzy, thank you so much. It was an honor.Outro: Follow Cookery by the Book on Instagram. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

EMAIL US - hmlib@henrymiller.org with suggestions and comments.Support Our Podcast____________This episode is an interview from the series presented live at the Henry Miller Library in the past few years known as the Under The Persimmon Tree . Several other interviews from the series will be published here as we move along!Butch is the Executive director of the Community Association of Big Sur.  (CABS)  He is here talking about his early childhood and upbringing, meeting Patte, his wife, arriving in Big Sur to build the foundations for the entire Post Ranch Inn, working with Mickey Muennig on several private homes, helping to build our new Health Center, and re-building the baths at Esalen!  We also hear about how in more recent years Butch has helped to raise and distribute funds for people in need after floods and fires. Today Butch is working on many community issues including the Destination Management Plan for Big Sur. Please email magnus@henrymiller.org with any comments, critique and/or suggestions. Thanks!Support the show (https://www.paypal.com/donate?hosted_button_id=XSU2P2QHX4SA6)

" A little over nine years ago, Craig Susser opened Craig's LA in the West Hollywood Design District on infamous Melrose Avenue. Craig's made a splash back then, and the restaurant is just as notable today. Craig's is called a modern throw back and has proven to be the restaurant hotspot: as Zagat coined it, “a sure celeb hang.. Formerly at Dan Tana's, Craig Susser opened his own American restaurant, perfecting a high-end, comfort food menu that keeps new and loyal customers returning again and again. Craig's guests describe the restaurant as updated old-school, intimate, clubby, and warm. A nightly mixture of regular clientele who are part of the Craig's family and visitors from around the globe, refined comfort food inspired by familiar favorites, and guests' culinary cravings executed at an elevated level. Some restaurants try to educate; some try to push the envelope. Craig Susser and Executive Chef Kursten Kizer (formerly of the Post Ranch Inn) just want you to sit back, relax and enjoy. Craig's goal is to provide a memorable dining experience. The restaurant embraces a culture of “yes” – which means satisfying a variety of tastes and dietary parameters from vegan to carnivore. These efforts are reflected in the menu's range, from retro favorites such pigs-in-a-blanket and meatloaf to cioppino, steaks, and vegan options, such as vegan chicken parm and spaghetti squash primavera." - West Hollywood Design District Episode Links: Craig's La - https://craigs.la/ Craig's Vegan Ice Cream -https://craigsvegan.com/ Goldbelly - https://www.goldbelly.com/craigs/the-boys-chocolate-pizza-3-pack West Hollywood Design District https://www.westhollywooddesigndistrict.com/ Prince Pizza (West Hollywood) http://princestreetpizzanyc.com/ Night & Market http://www.nightmarketsong.com/nm-weho-1 Pace Joint https://pacejoint.com/ Madre https://madrerestaurants.com/madre-west-hollywood/ Covenant House - Virtual Sleep Out fundraiser https://www.sleepout.org/index.cfm?fuseaction=donorDrive.event&eventID=840 Farmer's Market the Grove - PJ drive at Huntington Meats http://huntingtonmeats.com/

Gary Obligacion joins us for a new segment called: This Really Happened. Gary 's career in the hospitality industry has included some incredible roles, including Director of Operations for the Alinea Group in Chicago and currently General Manager of the world-famous Post Ranch Inn. Over the years he's had some memorable experiences and he joined Will Guidara to share one story that is hard to believe, but that we can all learn from.

On today's episode of All in the Industry®, Shari Bayer is joined by Gary Obligacion, General Manager at Post Ranch Inn in Big Sur, CA. Gary has enjoyed a career in luxury hospitality spanning more than 30 years, from a back-of-the-house position at the famed Chez Panisse while a student at the University of California at Berkeley, to food and beverage management roles at San Francisco’s Ritz Carlton and Mandarin Oriental; and being recruited by Coast Luxury Management to help manage food festivals, like Pebble Beach Food & Wine. Prior to Big Sur, Gary's role was Director of Service Operations for Chicago’s Alinea Group, including its namesake Michelin 3-Star-rated restaurant Alinea. Today's show also features Shari's PR tip; Industry News discussion, including COVID-19; and Solo Dining experience at F&F Pizzeria in Carroll Gardens, Brooklyn, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Gary Obligacion.All in the Industry is powered by Simplecast. 

This week, we share a collection of good news with you that highlights a variety of stories, from large corporations like @Chobani, to local car dealerships lending rental cars to assist in food delivery, and everything in between. Other stories highlight the restaurant Canlis in Seattle, WA, Post Ranch Inn in Big Sur, CA, and Southern Smoke Foundation, based in Houston, TX. And of course, our Deep Dive: a feature story about Alicia Villanueva and her unimaginable strength and immense resilience in adjusting to the changing climate of her Bay Area tamale business.

Digital Nomad Mastery Interview about Boutique Travel Experiences for Couples with David Martinek! These were David's Boutique Hotel Recommendations: 1) Post Ranch Inn in Big Sur, California http://www.postranchinn.com/ 2) Cavalieri Waldorf Astoria in Rome, Italy https://romecavalieri.com/ 3) Villa La Massa in Tuscany, Italy http://www.villalamassa.com/ 4) Bellevue Inn in Dubrovnik, Croatia http://www.adriaticluxuryhotels.com/e... 5) The Body Holiday in St Lucia, Caribbean https://www.thebodyholiday.com/ Check out David's App here: http://www.ShapptheApp.com http://www.Shapp.ca https://www.facebook.com/shapptheapp/ DavidM@Shapp.ca Thank you for watching our video. GET EMAIL UPDATES on our website: http://www.DaddyBlogger.com LIKE us on Facebook: http://www.facebook.com/daddyblogger SUBSCRIBE to us on YouTube: http://www.youtube.com/tokyoricky FOLLOW us on Twitter: http://www.twitter.com/tokyoricky

Can you pick out the two sentences that could be used against us?INTRO: (00:00) Back to just us, after our first episode with a “guest googler” last week. Also, check out our new website!OBSESSIONS: (5:20) Alison is obsessed with getting her nails done, it makes her feel like her life is together. Lulu likes the feeling of peppermint in her mouth, so she's really into Mentos Pure Fresh Gum.WISHLIST: (9:54) Alison wishes for a interior decorator for her home. She needs a pro-bono offer, anyone? Lulu wants Rothys washable flats.LULU’S 10K DAY - EDINBURGH, SCOTLAND: (12:46) Lulu stays at the Cromlix, where she takes a private tennis lesson. She's gets a Range Rover SUV for the day. A trip to Scotch Whiskey Experience follows. Next is a visit to Camera Obscura, a museum of optical illusions. Lulu goes on a shopping spree at Royal Mile Whiskies. Time for some souvenirs from 21st Century Kilts, Bagpipe Galore, and Cranachan & Crowdie. A stop at Edinburgh Gin Distillery, a seven course tasting at Purselane Restaurant, and then a unique experience at The Real Mary King’s Close. Continuing with the alcohol theme of this trip, Lulu has drinks at Bryant & Mack Private Detectives. She spends the rest of her 10k on fascinators and hats from House of Fraser.ALISON’S 10K DAY - BIG SUR, CA: (32:30) Possibly the most expensive hotel stay the ladies have had yet, Alison stays at the Post Ranch Inn. Breakfast at Big Sur Bakery, where she picks up a few mugs to take home. Alison gets her "essence" painted, then heads to Henry Miller Memorial Library. She takes a rented 1965 Ford Mustang GT for a drive on Highway 1. To end her day Alison heads back to the Post Ranch Inn's restaurant, Sierra Mar. She has an expensive bottle of wine and a four course meal before a relaxing evening in the jacuzzi. CHARITIES: (43:47)Play MidlothianBig Sur Land TrustFOLLOW US: FacebookInstagramYoutubeTwitterWebsiteApple PodcastsGoogle PodcastsSpotifyStitcherSupport the show (https://www.patreon.com/10KDollarDay/)

Jon Rasmussen is a full-time Shaman, Advisor, Speaker, and Author of the book, Dreaming Your World Into Being: The Shaman’s Secrets to Having the Life You Desire Now, the CDs Practical Meditations for the Modern Lifestyle and Shamanic Journeys to Empower Your Life.  Jon regularly conducts private individual, couples, and group shamanic healing sessions at his office in Monterey, and at the Post Ranch Inn in Big Sur, CA and Cavallo Point Lodge in Sausalito, CA.  He offers group and corporate seminars and sessions on a regular basis in San Francisco, Orange County, and Los Angeles areas in California and the East Coast.  In addition, he is available for private and phone consultations nationally and internationally.  Jon has been featured as an expert on Television series such as Chelsea Does, and The Lowe Files. http://shamanjon.com

Mastering Your Path with Shaman JonJon Rasmussen is a full-time Shaman, Advisor, Speaker, and Author of the book, Dreaming Your World Into Being: The Shaman’s Secrets to Having the Life You Desire Now, the CDs Practical Meditations for the Modern Lifestyle and Shamanic Journeys to Empower Your Life.  Jon regularly conducts private individual, couples, and group shamanic healing sessions at his office in Monterey, and at the Post Ranch Inn in Big Sur, CA and Cavallo Point Lodge in Sausalito, CA.  He offers group and corporate seminars and sessions on a regular basis in San Francisco, Orange County, and Los Angeles areas in California and the East Coast.  In addition, he is available for private and phone consultations nationally and internationally.  Jon has been featured as an expert on Television series such as Chelsea Does, and The Lowe Files. http://shamanjon.comFor more show information visit:www.MomentswithMarianne.com

Chef Abram Bissell became Executive Chef of The Modern in 2014. Most recently, Abram opened The NoMad as Chef de Cuisine in 2012, directly following his role as Executive Sous Chef at Eleven Madison Park, during which time the restaurant earned three Michelin Stars, four New York Times stars, and membership in the Relais & Chateau association. Earlier in his career, Abram worked in the kitchens of Post Ranch Inn's Sierra Mar Restaurant in Big Sur, and L'Espalier in Boston. Abram attended the New England Culinary Institute in Montpelier, Vermont. He was born into a half Jewish, half Italian family and raised in a fishing community in the Florida Keys, and that is deeply reflected in his cooking. The first dish he learned to make was conch fritters, and that still finds its way onto his menu in present day (but with lobster), and there are elements on various dishes that show his love of Jewish delis.

On today' episode of THE FOOD SEEN, Chef John Cox has quite the view from Big Sur, California, cooking on cliffs 1000 feet above the Pacific Ocean, along a windy stretch of Hwy 1. His restaurant, Sierra Mar at the Post Ranch Inn, is a reflection of what's outside, the depth of the sea, and the diversity of the varied terrain around him. A strong advocate for sustainable aquaculture, Cox frequents Monterey Bay for it's red abalone and squid boats. He harvests acorns from the woods and makes them into flour, and forages for locals ingredients to add into an indigenous blend of furikake, which uses seaweed that grows wildly up to 5 feet a day. Hear about the land's bounty, and how Chef Cox takes such beauty, and represents it on a plate. This program was brought to you by S. Wallace Edwards & Sons.

Fish don't exactly grow their fillets to be cooperative with a pan-the fillets are thick in some places, thin in others. Craig von Foerster, executive chef of the Post Ranch Inn's Sierra Mar Restaurant, has a solution: fold and tie.

Craig von Foerster, executive chef of the Post Ranch Inn's Sierra Mar Restaurant, says down with macho saute-pan fires-your friends will not be impressed to see you burn your eyebrows off. Here's the right way to flip food in a pan.