Podcast appearances and mentions of Priya Krishna

Journalist, author and New York Times critic Priya Krishna joins to dive deeper into the kitchen that inspired her cookbook Indian-ish. She talks through her mom's weeknight dinner routine (all done in a pristine white linen shirt), traveling to new cities and countries for free, and the lengths she goes to avoid being recognized at restaurants. Plus she shares her mom's quick and simple Dal recipe. Hosted on Acast. See acast.com/privacy for more information.

Lele Dinner Club is the buzzy new supper club from Pizzana chef and master pizzaiolo Daniele Uditi, offering an exclusive 10-course Neapolitan tasting menu that's quickly become Los Angeles' hottest reservation. With only three seatings so far and a waitlist already topping 6,000 names, this underground culinary experience is redefining LA fine dining. On this episode of The LA Food Podcast, I take Father Sal behind the scenes of the entire Lele Dinner Club journey—how to get in, what's on the menu, and why this immersive, communal experience is unlike anything else in the city's restaurant scene.In Part 2, we're joined by 13-time James Beard Award winner Steve Dolinsky for an exclusive Pizza City Fest Los Angeles 2025 preview. Happening this weekend at LA Live, Pizza City Fest will feature over 40 top pizzerias from across Southern California. I sat down with Steve at LaSorted's in Chinatown to talk all things LA pizza—what makes it special, how it compares to pizza scenes in New York and Chicago, and why he believes LA is becoming a major pizza capital in the U.S.Whether you're a die-hard foodie, pizza obsessive, or just trying to score a seat at Lele Dinner Club, this is one episode you don't want to miss.Helpful Links:Lele Dinner Club https://www.leledinnerclub.com/Pizza City Fest https://pizzacityfest.com/Jenn Harris on Lele Dinner Club https://www.latimes.com/food/story/2025-04-21/le-le-dinner-club-italian-food-daniele-uditiNYT's Priya Krishna on restaurant design https://www.nytimes.com/2025/04/09/dining/restaurant-ambience-vibes.htmlNYT's Kim Severson on the return of meat https://www.nytimes.com/2025/04/18/dining/meat-beef-restaurants-politics.htmlEEEEEATSCON 2025 https://www.eeeeeatscon.com/los-angelesAntoni Porowski's cheese raves https://www.eater.com/2025/4/22/24413509/antoni-porowski-interview-queer-eye–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Solo restaurant reservations are on the rise, even if many restaurants still limit a reservation to a table for two or more. Priya Krishna, reporter and video host for The New York Times food section and NYT Cooking, looked into why there is such a stigma when it comes to eating out alone. Krishna discusses her reporting and listeners share their favorite spots to dine solo.

It's two legends, one stage on today's show as we dip into the Jubilee archives. Don't miss this wise and warm conversation between Madhur Jaffrey and Padma Lakshmi from the Cherry Bombe Jubilee Conference in Brooklyn in Spring 2019. Madhur, says Padma, “is the greatest living writer on Indian food—ever.” Padma, the former host of “Top Chef,” the star and creator of “Taste the Nation,” and a best-selling author, interviewed Madhur and it was a riveting exchange that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, including Priya Krishna and Meera Sodha. Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks “Provisions” and “Caribbean Potluck.”If you're attending Jubilee, don't miss our first-ever Jubilee Pre-Game on Zoom this Wednesday, April 2nd, at 3 p.m. EST—an exclusive session for ticket holders to get all the insider details before the big day.For Jubilee 2025 tickets, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Padma: InstagramMore on Madhur: Madhur's BooksMore on Kerry: Instagram

Molly, Kristin, Kate and Andrea talk about the idea behind the cookbook. After sharing some shelved ideas of their own, they workshop submissions from listeners to highlight considerations on topic, marketability, expertise and "the hook" for each premise. They brainstorm and discuss structural considerations, format, audience appeal and comp titles to give listeners insights into the vital first step of the book creation process. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Episode 1: Should You Write a Cookbook?Episode 2: Do You Need a Cookbook Agent? with Rica AllannicHeidi SwansonI've Made Everything from Gnocchi to Mapo Tofu in My Camper Van's KitchenBy Ali SlagleEpisode 50: Telling Your Story in a Chef Cookbook with Vishwesh BhattGet SaucyThe Pleasures of Cooking for OneSavoring Spices and HerbsArticle about the Ski Town Aprés Ski Cookbook successAssociation for Dressing and SaucesCooking for One by Judith Jones Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showGood & Cheap by Leanne BrownBack Pocket Pasta by Colu HenryThe New Sugar & Spice by Samantha SeneviratneSalad for President by Julia ShermanPriya's Kitchen Adventures: A Cookbook for Kids by Priya Krishna 

Priya Krishna is a food journalist, a restaurant critic for the New York Times, a YouTube personality, and author of several cookbooks, including Indian-Ish, Priya's Kitchen Adventures, and Cooking At Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave), authored together with chef David Chang.Priya also hosts an online series called On The Job for the New York Times, which explores labor in the food industry, and has appeared as a judge on Master Chef. Through her work, she hopes to expand the spotlight on whose stories about food get told, and who tells them.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceWairau River WinesFollow Our Guest:Official Site: PriyaKrishna.meInstagram: @PriyaKrishnaTwitter: @PriyaKrishnaLinkedIn: Priya KrishnaFollow The Restaurant:Official Website: Semma - New York CityFacebook: SemmaInstagram: @SemmaNYC Hosted on Acast. See acast.com/privacy for more information.

Salt is made up of tiny crystals! Under a microscope, some salt crystals look like pyramids, staircases, or even snowflakes. But why do these salty little crystals make food so tasty?Join Molly and co-host Yasmin as they explore the science of salt. They'll head to the Brains On Labrakitchen with producer Anna Goldfield for a lesson about salt science. Then, food journalist and cookbook author Priya Krishna will stop by to chat about cooking with salt. Plus, a mystery sound so tricky, it might make you a little salty!Subscribe to Smarty Pass for ad-free feeds, bonus episodes, and ticket discounts!Today's episode is sponsored by:Indeed.com/brainson - Receive a $75 sponsored job credit with code brainson

[REBROADCAST from April 29, 2024] Priya Krishna has helped audiences fall in love with cooking. In her latest cookbook, Priya's Kitchen Adventures, the New York Times food reporter helps children of all ages and comfort levels to cook international cuisine. Krishna joins us to talk about the book. Plus, we take calls from our listeners about any tips and tricks about cooking in the kitchen with kids.This segment is guest-hosted by Tiffany Hanssen. 

We had to break in on a Saturday with this very cool conversation with Melissa Clark. Melissa is a prolific cookbook author who wears several hats at the New York Times, where she's currently a food reporter, recipe columnist, and the interim restaurant critic, serving alongside Priya Krishna. We've really enjoyed Melissa's recent string of reviews, most of all her latest report from New York City and Napa, where she gave Thomas Keller's pioneering restaurants, Per Se and the French Laundry, a fresh set of eyes. The review is a wild ride, and the internet was all over it. How did Melissa find her meals, and what does the current state of the Keller empire say about the modern age of fine dining? We go over it all in this great talk.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MELISSA CLARK:Are the French Laundry and Per Se Still Worth a Splurge? [NYT]Iced Peppermint Cookies [NYT]This Is TASTE 454: Dining in Disguise with Priya Kirshna, Interim New York Times Restaurant Critic [Apple]This Is TASTE 216: Pete Wells [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kristin, Andrea and special co-host Elsa chat with Priya Krishna about her fresh and unique kid's cookbook 'Priya's Kitchen Adventures'. Priya talks about approaching this project without kids of her own and why she wanted to create a physical book instead of going the video/social media route. She shares how writing for kids made her a better recipe developer, how she decided on the format, recipe titles, difficulty levels and cuisines to highlight while Elsa talks about the specifics she appreciated and enjoyed in the book. We learn about the recipe testing process and photoshoot that both involved kids and Priya talks about how she fit writing this book in with her New York Times work. Finally, she talks about the different approach to promotion that this called for and why she feels this may be her last cookbook, though hopefully not her last book.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsPriya KrishnaWebsiteInstagramNew York Times Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPriya's Kitchen Adventures by Priya KrishnaIndianish by Priya KrishnaCooking at Home by Priya Krishna 

Bianca Schulze is the founder and editor of The Children's Book Review—a resource devoted to children's literature and literacy—and the host of The Growing Readers Podcast. Bianca is also the author of DON'T WAKE THE DRAGON which has been translated into 20 languages and is now a six-book series, as well as 101 BOOKS TO READ BEFORE YOU GROW UP which is an Amazon Editors' pick for Best Nonfiction for Kids. She also a wife and the mother of three kids! In our conversation today we discussed:* How to raise readers in your household* How to foster a love of reading within your family* Her Top 5 book recommendations for 2024* The Children's Book Review journey from blog to important literary resource* How she came to write her earliest books* Classic holiday stories for families* How parents can work with kids who are struggling to find reading enjoyable—Where to find Bianca Schulze* LinkedIn: https://www.linkedin.com/in/biancaschulze/* Website: https://www.biancaschulze.com/* The Children's Book Review: https://www.thechildrensbookreview.com/Where to find Adam Fishman* FishmanAF Newsletter: www.FishmanAFNewsletter.com* LinkedIn: https://www.linkedin.com/in/adamjfishman/* Instagram: https://www.instagram.com/startupdadpod/—In this episode, we cover:[1:38] Welcome[2:19] Professional background[4:05] Family[5:13] Children's book review evolution[8:11] How does being an author inform your work?[10:25] Don't Wake the Dragon Series[14:27] Inspiration for 101 Books to Read[17:25] Top book recommendations by age[27:55] New releases you're excited about?[29:08] Where to buy all your books[31:41] Classic holiday book recommendations[33:24] How do you choose age level books?[35:29] Using Children's Book Review as a resource[37:05] Trends in children's literature right now[39:17] How to encourage children to love reading[44:24] Diversity/representation in literature[46:45] Growing Readers Podcast[48:44] What's next?[49:46] Advice on how to juggle work & family[53:25] Lightning round[58:43] Thank you—Show references:Children's Book Review: https://www.thechildrensbookreview.com/Growing Readers Podcast:https://www.thechildrensbookreview.com/thegrowingreaderspodcast/Bianca's Published Works: https://www.biancaschulze.com/#published-worksCU Boulder: https://www.colorado.edu/Dragons Love Tacos : https://www.barnesandnoble.com/w/dragons-love-tacos-adam-rubin/1107389326Impossible Creatures by Katherine Rundell, Ashley Mackenzie (Illustrator): https://www.barnesandnoble.com/w/impossible-creatures-katherine-rundell/1143746993The Poisoned King (B&N Exclusive Edition) (Impossible Creatures #2) by Katherine Rundell: https://www.barnesandnoble.com/w/the-poisoned-king-katherine-rundell/1146144609Kate DiCamillo: https://www.katedicamillo.com/Priya's Kitchen Adventures: A Cookbook for Kids by Priya Krishna: https://www.barnesandnoble.com/w/priyas-kitchen-adventures-priya-krishna/1142903399The Yellow Bus by Loren Long: https://www.barnesandnoble.com/w/the-yellow-bus-loren-long/1143921425Where Is Koketso?: A Search, Seek & Find by Nyasha Williams, Anna Abl (Illustrator): https://www.barnesandnoble.com/w/where-is-koketso-nyasha-williams/1144786418The Remarkable Journey of Coyote Sunrise by Dan Gemeinhart: https://www.barnesandnoble.com/w/the-remarkable-journey-of-coyote-sunrise-dan-gemeinhart/1128564272Coyote Lost and Found by Dan Gemeinhart: https://www.barnesandnoble.com/w/coyote-lost-and-found-dan-gemeinhart/1143297511BookShop: www.bookshop.orgBarnes and Noble: https://www.barnesandnoble.com/The Outsiders by S. E. Hinton: https://www.barnesandnoble.com/w/the-outsiders-s-e-hinton/1100458329Twas the Night Before Christmas by Clement C. Moore: https://www.barnesandnoble.com/w/twas-the-night-before-christmas-clement-clarke-moore/1102050730Stick Man by Julia Donaldson, Axel Scheffler (Illustrator): https://www.barnesandnoble.com/w/stick-man-julia-donaldson/1015184424Diary of a Wimpy Kid (Diary of a Wimpy Kid Series #1) by Jeff Kinney: https://www.barnesandnoble.com/w/diary-of-a-wimpy-kid-jeff-kinney/1100714716Dog Man (Dog Man Series #1) by Dav Pilkey: https://www.barnesandnoble.com/w/dog-man-dav-pilkey/1123324195Harry Potter: Harry Potter and the Sorcerer's Stone:(Harry Potter Series #1) by J. K. Rowling, Mary GrandPré (Illustrator): https://www.barnesandnoble.com/w/harry-potter-and-the-sorcerers-stone-j-k-rowling/1143017727The Chronicles of Narnia Box Set by C. S. Lewis, Pauline Baynes (Illustrator): https://www.barnesandnoble.com/w/the-chronicles-of-narnia-box-set-c-s-lewis/1100542419Noise canceling headphones: https://www.bose.com/c/holiday-saleInside Out: https://www.imdb.com/title/tt2096673/Inside Out 2: https://www.imdb.com/title/tt22022452/Edward Scissorhands: https://www.imdb.com/title/tt0099487/—For sponsorship inquiries email: podcast@fishmana.com.For Startup Dad Merch: www.startupdadshop.com Production support for Startup Dad is provided by Tommy Harron at http://www.armaziproductions.com/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit startupdadpod.substack.com

This episode starts with an exploration of self image and then John talks about how he's sad and mad about a tree. The Thunderdome make its triumphant return and features a discussion of Priya Krishna's article about drink customization which dovetails nicely to the advice question about getting into bartending and if bartending school is worth it.    Media: Alex - In the Dark Youngmi - Sex and the City JdB - Tuesday 

We're excited to share an episode that we think you'll love from Care and Feeding, Slate's parenting show with Jamilah Lemieux, Zak Rosen, Elizabeth Newcamp, and Lucy Lopez. In this episode, they talk food with one of our favorite guests, Priya Krishna, but if you're looking for more triumphs (and fails!), tune in for their weekly advice from helping one parent deal with their sore loser child to answering tricky questions like how another parent can talk to a friend who's body shaming their toddler. If you like what you hear, make sure to subscribe to Care and Feeding wherever you podcast for advice on parenting kids from toddler to teens.STRESS-FREE SCHOOL LUNCHESMake packing 180 school lunches a breeze with our Stress-Free School Lunch Guide. You'll get our tried-and-true school lunch packing tips, an essential school lunch grocery list, our list of favorite lunchboxes by age, our top 15 lunchbox recipes, and more.MEAL PLANNING FOR EVERYONELooking to reduce the overwhelm of feeding your family while saving time AND money? Meal planning is the answer! We can help you get meal planning right (even if you've failed before) with our Meal Planning for Everyone audio course. We've made it possible for anyone to become a meal planner — even you! Crack your meal planning code today.Our Sponsors:* Check out ByHeart and use my code DIJFY for a great deal: byheart.com* Check out Quince: quince.com/dijfy* Check them out today at feathersnapcam.com!Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Priya Krishna is a reporter and video host for New York Times, where she's currently acting as the co–interim restaurant critic. She's the author of the best-selling cookbooks Indian-ish and Priya's Kitchen Adventures: A Cookbook for Kids and the host of the YouTube series “On the Job.” We've all been admirers of Priya's work for years, and it's so special to have her back on the show to talk about stepping into the role of restaurant critic, and much more, the char siuAlso on the show it's the return of three things where Aliza and Matt discuss exciting food and drink on their radars. These include: Long Island Compromise is the top of Taffy Brodesser-Akner Mountain, Osakana in the East Village is great for a picnic, Kato in Los Angeles is serving the country's best NA cocktails, the Frozmopolitan is the Cosmo in its best form, congratulations to Yes Plz on your 300th coffee, Brooklyn's Montague Diner is our new favorite diner in Brooklyn, the char siu pineapple bao at Mei Lai Wah is a perfect food.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM PRIYA KRISHNA:No More Butter Chicken: Where Indian Food Finally Gets to Be Itself [NYT]Why Do American Grocery Stores Still Have an Ethnic Aisle? [NYT]Was Cast Iron Almost Canceled? [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When Priya Krishna was a little kid — a blob, as she calls herself — she started traveling the whole world with her family because her mom worked in the airline industry. As it turns out, the wildly successful reporter, author, and video host had a truly wild and wonderful journey ahead. Though it wasn't public at the time this was recorded, she was also about to be tapped as interim restaurant critic at the New York Times. Right before going on tour for her brilliant new kids cookbook Priya's Kitchen Adventures, she opened up about her musical theater background, the importance of seeing yourself reflected in media, and why your weirdness is your greatest asset. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we're sharing an episode from our friends at “The Splendid Table.” “The Splendid Table” has been celebrating the intersection of food and life for more than two decades and is hosted by award-winning food writer Francis Lam.This week, the show features two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya's Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon. Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi's latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.  If you'd like to hear more episodes of “The Splendid Table” you can learn more at splendidtable.org and listen wherever you get your podcasts.

Join us for a flavorful conversation with New York Times food reporter Priya Krishna as she dishes on her new cookbook, Priya's Kitchen Adventures: A Cookbook for Kids. Discover how Priya's globe-trotting childhood inspired a passion for diverse cuisines, and learn why exposing children to a world of flavors is about more than just good eating. From easy udon noodles to kid-approved profiteroles, Priya shares how her recipes aim to cultivate curiosity, empathy, and a love for culinary diversity in young cooks. This episode is a must-listen for parents, foodies, and anyone interested in raising the next generation of open-minded eaters. Transcription: You can read the transcription on The Children's Book Review (coming soon). Order Copies: Priya's Kitchen Adventures: A Cookbook for Kids on ⁠⁠Amazon⁠⁠ and ⁠⁠Bookshop.org⁠⁠. Indian-Ish: Recipes and Antics from a Modern American Family on Amazon Resources: Visit her online at https://www.priyakrishna.me/ Find her NYTs articles here: https://www.nytimes.com/by/priya-krishna Priya Krishna Talks About: Her role as a food reporter for the New York Times How her family's love for travel shaped her culinary interests The inspiration behind creating a cookbook specifically for kids The importance of introducing diverse flavors to children at a young age Her approach to making recipes kid-friendly The process of working with 30 kid recipe testers Specific recipes from the book, including soy sesame butter udon and profiteroles Her goal of expanding the definition of "kid-friendly" food The inclusion of step-by-step photos and illustrations in the cookbook Her favorite go-to recipe and most cherished recipe from the book The impact of cooking on children's willingness to try new foods Her hope that the cookbook will raise a generation of open-minded, curious, and empathetic cooks The connection between childhood food experiences and lifelong food preferences Her personal favorite cuisine and comfort food --- Send in a voice message: https://podcasters.spotify.com/pod/show/thechildrensbookreview/message Support this podcast: https://podcasters.spotify.com/pod/show/thechildrensbookreview/support

NY Times best-selling author Priya Krishna talks to us about her new book, Priya's Kitchen Adventures, and the best recipes to introduce kids to global cuisine and the joys of cooking.Looking to reduce the overwhelm of feeding your family while saving time AND money? Meal planning is the answer — yes, even if you've tried before and failed. We can help you get meal planning right with our Meal Planning for Everyone audio course. We've made it possible for anyone to become a meal planner — even you! Crack your meal planning code today.LINKS More about Priya KrishnaPriya's Kitchen Adventures: A Cookbook for KidsIndian-Ish: Recipes and Antics From a Modern American Family Our Sponsors:* Check out ByHeart.com/Podcast and use code DIJFY for a great deal.* Check out Quince: quince.com/dijfyAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

We begin the show by talking with (pinch us!) food writer and reporter Priya Krishna of the New York Times. She shares some of the stories behind her new book, Priya's Kitchen Adventures. It's a cookbook for kids! And, Priya talks about some of her most meaningful reporting for the Times to date: her video series On the Job, where she shines a light on the unseen workers of New York City's food scene. Priya also previews Chefs!, the Connecticut Forum's live, unscripted panel discussion taking place at The Bushnell on Tuesday, May 21 at 7:30 PM. Priya's fellow panelists are Marcus Samuelsson and Gail Simmons, and the event is moderated by Sam Sifton. Go to CT Public's website for a chance to win free tickets to the event or buy your tickets directly from The Connecticut Forum. Also this hour, Azeem (Blessings) Kareem and Sarah Rose Kareem of Samad Gardens Initiative describe how they teach newbie gardeners and farmers how to grow food for themselves and their communities. You'll learn how to connect with Nature by growing vegetables, greens, and herbs in recycled egg cartons, milk jugs or buckets. Plus, you've heard of CSAs. What does it mean to be a “CSA grocery store?” We talk with Jocelyn Cerda (below), founder of Mercado Popular. Jocelyn is on a mission to work with BIPOC growers and makers to connect the Hartford community with fresh, healthy, local food. GUESTS: Priya Krishna: Food writer and contributor to the New York Times. She's the author or co-author of several books, including Cooking at Home (with David Chang) and Indian-ish with her mother, Ritu. Her latest book is Priya's Kitchen Adventures. (@priyakrishna) on Instagram Azeem (Blessings) Kareem and Sarah Rose Kareem: Founders of Samad Gardens Initiative, Bloomfield, Conn. (@samadgardensinitiative) on Facebook and (@samadgardensinitiative) on Instagram Jocelyn Cerda: Owner of Mercado Popular, Hartford, Conn. (@mercadopopct) on Facebook and (@mercadopopct) on Instagram FEATURED RECIPES: Watermelon Agua FrescaDahi Bahalla, Nana-Style LEARN MORE: Read/Listen: Azeem (Blessings) and Sarah Rose Kareem were profiled in Connecticut Public's series: BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell Watch: Sarah Rose Kareem demo: How to Make Apple Cider Vinegar Extract Watch: Sarah Rose and Azeem (Blessings) Kareem demo: How to Make Fermented Plant Juice Learn: Sign up for a Samad Gardens Initiative gardening class or find teas Learn: Fruition Seeds - Free Container Gardening Course (and many other resources on their website for new and seasoned growers) Learn: Sarah Rose and Azeem (Blessings) recommend Nigel Palmers book The Regenerative Growers Guide to Garden Amendments to new and aspiring growers Plan: Consult a Biodynamic Calendar to learn which tasks to do when and how to sync your growing with lunar and planetary influences. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Our Social team includes Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

I am back everyone with my sprint in amazing cookbook launches. In this episode, I have the incredible food journalist and YouTube personality, Priya Krishna. You have likely read a story or two from her work in The New York Times, seen her on an episode of Selena + Chef, or tried out some of her recipes is her previous cookbook, Indian-ish. Now, Priya is came out with a fun and colorful book for kids, named Priya's Kitchen Adventures, which focuses on kid-friendly recipes from cuisines around the world. We talked everything from food trends to minimum wage...I created an Amazon storefront with a section called "Podcast Guest Cookbooks," where you can just click and see all of the guests' cookbooks that I've spoken to. You can also head to livvinmedia.com to check out my first recipe blog,Make sure to follow the podcast on Instagram or check me out on TikTok. Follow Priya Krishna on Instagram or purchase Priya's Kitchen Adventures: A Cookbook for Kids now.Recording by Riverside.fmMusic by Music_Unlimited from Pixabay

After she became a mom, journalist Angela Garbes shifted her focus from food to the invisible, unpaid labor that goes into raising children. On the podcast Your Mama's Kitchen, beloved author Judy Bloom opens her mother's recipe box and reveals her kitchen anxiety dreams. After traveling the world at a young age, Priya Krishna presents global recipes for a new generation of eaters. Climate advocate Puneeta Chhitwal-Varma shares low-waste recipes for maintaining a healthy diet and planet.  Finally, Meredith Bell from Autonomy Farms balances raising animals and a daughter.

What follows now are musings about the forces impacting what we choose to eat AWAY from home Priya Krishna, a contributing writer to the New York Times food section shared her assessment of what she and her team discovered surveying 121 menus from restaurants around the country in a story called “The Menu Trends That Define Dining Now.” This was in the February 7th 2024 edition. It's mostly a light-hearted take on what is on menus and observations about the menu itself. In a previous episode I explored themes Ms. Krishna identifies around what's being served. On this episode I muse about the ways restaurants are serving up the menu; the physical object you find on the table or wall or otherwise conveyed in the establishment, or the menu that's displayed on your personal screen. 

This week, we're bringing you two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya's Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon. Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi's latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.  Broadcast dates for this episode:May 3, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

On this episode: Zak sits down with Priya Krishna, New York Times bestselling author of Indian-ish, to talk about her new cookbook for kids: Priya's Kitchen Adventures. We'll talk about formative international foods, picking up new culinary skills, and – of course – how to get picky eaters onboard. We'll also debrief with a round of triumphs and fails — including a comedy fail, and a Seder community triumph. Join us on Facebook and email us at careandfeedingpod@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Care and Feeding. Sign up now at slate.com/careplus to help support our work. Podcast produced by Maura Currie. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode: Zak sits down with Priya Krishna, New York Times bestselling author of Indian-ish, to talk about her new cookbook for kids: Priya's Kitchen Adventures. We'll talk about formative international foods, picking up new culinary skills, and – of course – how to get picky eaters onboard. We'll also debrief with a round of triumphs and fails — including a comedy fail, and a Seder community triumph. Join us on Facebook and email us at careandfeedingpod@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Care and Feeding. Sign up now at slate.com/careplus to help support our work. Podcast produced by Maura Currie. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode: Zak sits down with Priya Krishna, New York Times bestselling author of Indian-ish, to talk about her new cookbook for kids: Priya's Kitchen Adventures. We'll talk about formative international foods, picking up new culinary skills, and – of course – how to get picky eaters onboard. We'll also debrief with a round of triumphs and fails — including a comedy fail, and a Seder community triumph. Join us on Facebook and email us at careandfeedingpod@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Care and Feeding. Sign up now at slate.com/careplus to help support our work. Podcast produced by Maura Currie. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode: Zak sits down with Priya Krishna, New York Times bestselling author of Indian-ish, to talk about her new cookbook for kids: Priya's Kitchen Adventures. We'll talk about formative international foods, picking up new culinary skills, and – of course – how to get picky eaters onboard. We'll also debrief with a round of triumphs and fails — including a comedy fail, and a Seder community triumph. Join us on Facebook and email us at careandfeedingpod@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Care and Feeding. Sign up now at slate.com/careplus to help support our work. Podcast produced by Maura Currie. Learn more about your ad choices. Visit megaphone.fm/adchoices

Priya Krishna has helped audiences fall in love with cooking. In her latest cookbook, Priya's Kitchen Adventures, the New York Times food reporter helps children of all ages and comfort levels to cook international cuisine. Krishna joins us to talk about the book. Plus, we take calls from our listeners about any tips and tricks about cooking in the kitchen with kids.This segment is guest-hosted by Tiffany Hanssen. 

The Culture Tree founder Anu Sehgal has organized the first ever AAPI Children's Literary Festival with The Asia Society in New York City. Kanika chats with Anu on her journey building her organization, rooted in celebrating culture and strengthening the community. She also interviews featured author and food reporter Priya Krishna on her latest children's cookbook which was inspired by her travels and favorite foods as a kid.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover how you can use food to teach your children about acceptance, tolerance, and the beauty of cultural diversity!   Joining me is Priya Krishna. Priya is a food reporter and video host for the New York Times and the bestselling author of multiple cookbooks including her new kid's cookbook, Priya's Kitchen Adventures.   From redefining what constitutes a "kid recipe" to navigating picky eating habits, in this episode, Priya shares practical tips for making food playful, fun, and educational. Her mouthwatering recipes will offer you an easy entry point to teach your kids to embrace diversity and expand their palate, one delicious bite at a time.

Cookbook author Priya Krishna was a world traveler as a kid. Because of her mom's job in the airline industry, Priya was able to go to China, Egypt, France, and more, chronicling all of the new foods she tried on her travels in her journal. Now, as an adult, she's turning her childhood travelogs into the cookbook she wishes she had growing up — Priya's Kitchen Adventures. She tells Dan why she thinks anyone who wants to become a better recipe writer should write recipes for kids, and we hear from some of the young recipe testers she worked with on the book.If you want to win a copy of Priya's Kitchen Adventures, sign up for our newsletter by May 10. If you're already on our mailing list, you're already entered to win. Open to US and Canada addresses only.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. Transcript available at www.sporkful.com.

Anu Seghal is a children's author and the founder of The Culture Tree, a cultural literacy and language education company that celebrates South Asian culture. Priya Krishna is a food reporter and video host for the New York Times and the best-selling author of multiple cookbooks, including Indian-Ish and Cooking at Home. Her latest book is Priya's Kitchen Adventures. The Culture Tree will be hosting their first annual AAPI Children's Literary Festival in collaboration with the Asia Society. This is a unique gathering place for writers, illustrators, publishers, and fans of AAPI literary works. It features readings, meet-and-greet sessions with authors like Priya, illustrators, panel discussions, and writing workshops, engaging the youth with the full diversity of South Asian culture.Anu and Priya delve deep into how The Culture Tree and the AAPI Literary Fest will help immerse children in South Asian culture through the love of reading and food. We talk about the importance of food in our culture and what comfort food we still love, Anu shares her journey with The Culture Tree , and Priya discusses how her dad gets stopped at Costco to discuss his recipes that are now shared worldwide.The AAPI Children's Literary Festival will be in person Saturday, May 11th from 1 to 5 p.m. at 725 Park Avenue, New York City. What we talked about:Growing the Culture Tree: Anu breaks down the Culture Tree's mission of celebration and education + the importance Anu places on the languages of South Asia + how South Asian culture is one of the most diverse in the world and the need to celebrate it all + the heartwarming support the Culture Tree receives from the wider community (3:28)Anu's Journey: Growing up in an inter-religious, multilingual family and her passion for teaching South Asian languages + how having children inspired her to challenge South Asian stereotypes + her pride in seeing her kids haggling in a Delhi bazaar (7:33)Lit Fest: Putting Kids First: The original inspiration for the Lit Fest + TikTok and teaching middle schoolers the lost art of recipe reading + having children do their own writing and illustrating + how children run their panel discussion in the Festival (18:12)Priya's Kitchen Adventures: How Priya's created an interactive cookbook that normalizes South Asian cooking from a young age + how she came to be involved in the Lit Fest + how she refused to bring Indian food to school so she could fit in + how she first promoted Indian cooking + celebrating the support she has received from Madhur Jaffrey and other South Asian cooking experts (23:15)Priya's Further Adventures: Priya describes how her local Mutai shop was her first New York Times project + Her pride in her YouTube videos highlighting the unseen labor in the food industry + her latest project exploring identity beyond the South Asian American paradigm + her parents suddenly becoming famous (30:51)Final Goals: Anu and Priya express their hopes to promote the Lit Fest annually for children as young as five as well as middle schoolers + their wish for parents to join in the fun (35:17)Rapid Fire Round: (37:43)Anu's Bucket List: (40:39)Priya's Bucket List: (40:46)Connect with Anu:LinkedinThe Culture TreeInstagram Connect with Priya:WebsiteInstagramLinkedinTwitterYouTubeLet's talk Connect:Instagram This podcast is produced by Ginni Media.

Dave and Chris are joined by the entire Recipe Club team to crown the Season 3 winner, hand out some awards and reflect on the beautiful mess that was Season 3. Hosts: David Chang and Chris Ying Guests: Rachel Khong, John deBary, Priya Krishna, and Bryan Ford Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell Editor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris is joined by special guests Priya Krishna and John deBary for the penultimate episode of the season (and the last competitive episode) to make maple pudding cake. John and Priya square-off to determine who will be crowned season champion, and we're not going to tell you who wins! Host: Chris Ying Guests: Priya Krishna and John deBary Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell Editor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris is joined by special guests Rachel Khong and Priya Krishna to discuss (and cook with!) one of the trendiest purple tubers you'll hear about this year: ube. In this episode, the Recipe Club puts Brandi Yamada's recipe for Sweet Potato Haupia Squares through the ringer. Rachel had to make her version in under 20 minutes, Chris makes his in a slow cooker, and Priya had to make her version using only shelf-stable ingredients. Host: Chris Ying Guests: Rachel Khong and Priya Krishna Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia Editor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Host Bryan Ford is joined by cookbook author and NYT food journalist, Priya Krishna. Priya's the author of the best-selling cookbook Indian-ish, a tribute to her mom's Indian-American cooking. As a journalist, her stories have been included in the 2019 and 2021 editions of "The Best American Food Writing." The dish she shares with Bryan today is Priya's favorite thing to put over rice, and after you make it, it'll be yours too. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com and in Priya's cookbook Indian-ish Join The Flaky Biscuit Community: Discord  Priya Krishna IG: @priyakrishna Bryan Ford IG: @artisanbryan Don't forget to check out South Brooklyn Mutual Aid at southbkmutualaid.com.  You can read about the results of the strike at the New York Times on the NYT website or Reuters.  See omnystudio.com/listener for privacy information.

Chris is joined by guests Rachel Khong and Priya Krishna to dabble in the dark arts of flavored vodka. The Recipe Club isn't afraid of the oft-mocked genre of spirit, but rather embraces it in the name of home cookery. Host: Chris Ying Guests: Rachel Khong and Priya Krishna Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia Editor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Happy Friday folks! This week's episode is a wee bit late because it's a live show (!!!) which means the audio gave us a slight technical run-around. But it's a fun one, for sure, in which we chat with Katie Parla in front of a live audience at our beloved Omnivore Books in San Francisco. First — last week, I shared the New York Times profile of B. Dylan Hollis, and this week the NYT is back (via Salt + Spine friend Priya Krishna) with a full feature on TikTok stars and how they're changing the name of the cookbook game. “[Hollis] is one of several TikTok creators, many of them with little or no professional cooking experience, who have gone from tinkering in their home kitchens to topping best-seller lists in a remarkably short time. In the process, they've shot a jolt of energy into a sagging cookbook market.”Now, let's head to Italy…* Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 160: Katie ParlaIn this week's episode, Katie joined me in front of an audience at Omnivore Books in San Francisco to discuss:* The cuisines of Italy's islands—which involve less fish and seafood than you might think;* Her decision to self-publish her latest cookbook, Food of the Italian Islands—and why she'll keep self-publishing in the future; * What she wishes she knew when she first moved to Italy 20 years ago.Plus, as always, we put Katie to the test in our signature culinary game.Food of the Italian Islands by Katie ParlaA transportive cookbook inviting readers through Sicily, Sardinia, and Italy's lesser-known island destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Katie Parla will take you through the streets of Palermo where her great-grandfather was born, across the caper fields of volcanic Pantelleria, into the kitchens of Sardinia for lessons in ornate pasta making, and to the pristine waters of Ponza to dive for sea urchins. And no island adventure with Katie would be complete without a jaunt through the Venetian lagoon on her fishing boat Laura!But Food of the Italian Islands isn't just an island journey with your favorite Jersey girl. There are also over 85 recipes, both original and reimagined, that showcase the allure of the islands, including pane frattau featuring Sardinia's beloved flatbread; bigoli in salsa, a party pasta popular in Venice; coniglio all'ischitana, braised rabbIt in the style of Ischia; torta caprese, Capri's flourless chocolate-almond cake; and an array of pesto sauces from Pantelleria, Trapani, Linsoa, and Carloforte that will have you asking, “pesto genovese who?”We

Do my food choices really matter? What about solutions like composting? In this installment of Burning Questions, NYT's food journalist and best-selling cookbook author Priya Krishna is in conversation with restaurateur and founder of Zero Foodprint, Anthony Myint, to chat through the personal and structural changes we can make to our food choices to better the climate. CHECK OUT: The impact of specific foods on the environment COMPOST: Even if your city doesn’t offer municipal pick-up DIG DEEPER: The science of regenerative agriculture with Anthony Myint

Do my food choices really matter? What about solutions like composting? In this installment of Burning Questions, NYT's food journalist and best-selling cookbook author Priya Krishna is in conversation with restaurateur and founder of Zero Foodprint, Anthony Myint, to chat through the personal and structural changes we can make to our food choices to better the climate. CHECK OUT: The impact of specific foods on the environment COMPOST: Even if your city doesn’t offer municipal pick-up DIG DEEPER: The science of regenerative agriculture with Anthony Myint

Do my food choices really matter? What about solutions like composting? In this installment of Burning Questions, NYT's food journalist and best-selling cookbook author Priya Krishna is in conversation with restaurateur and founder of Zero Foodprint, Anthony Myint, to chat through the personal and structural changes we can make to our food choices to better the climate. CHECK OUT: The impact of specific foods on the environment COMPOST: Even if your city doesn’t offer municipal pick-up DIG DEEPER: The science of regenerative agriculture with Anthony Myint

On today's episode of All in the Industry®, Shari Bayer is on-location in Ann Arbor, her college town of The Univerity of Michigan (#goblue!), with her guest Ari Weinzweig, the radical CEO and co-founding partner of the Zingerman's Community of Businesses, which includes the legendary Zingerman's Delicatessen in Ann Arbor, MI, which opened over 40 years ago, in addition to 13 other businesses (which he has all around the Ann Arbor area), with more than 23 managing partners. Recognized by Inc Magazine as one of “The World's 10 Top CEOs (They Lead in a Totally Unique Way);” by the James Beard Foundation as one of the “Who's Who of Food & Beverage in America,” and the recipient of a Bon Appetit Lifetime Achievement Award — Ari has charted a new path for creating and growing a business. Rather than replicate the original, and now iconic, Zingerman's Delicatessen, Ari and his partner Paul Saginaw made the conscious decision to create very different businesses, with their own managing partners, that would instead replicate the original Zingerman's values, which Ari has continued to expand upon and write about extensively. He is the author of the four-part series Zingerman's Guide to Good Leading, as well as a public speaker and writes a weekly e-newsletter. Today's show also features Shari's PR tip to be radical; Speed Round; Industry News on The New York Times article, "The New Reality for College Dining Halls: Dozens of Dietary Restrictions" by Priya Krishna; and Solo Dining experience at the latest location of NY culinary and cultural icon, Russ & Daughters, in NYC's Hudson Yards neighborhood. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Ari Weinzweig and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Dave and Chris are joined by Priya Krishna to cook and discuss a cauliflower recipe for Gobhi Keema Matar that they take in some very interesting directions, including Dave's attempt to make it in a slow cooker (*Dave's method is not recommended and should not be tried at home), Priya's "Doomsday" method, and Chris's fusion to take it in a Mexican direction (ever hear of 'pea-camole'?). Hosts: Dave Chang and Chris Ying Guest: Priya Krishna Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Editor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris join forces with Priya Krishna to cook with breadcrumbs and make Mary Bennett's Prudence Island Stuffies! Chris has to find a way to make these stuffed clams vegan (good luck), Dave cooks the whole dish using only one pot, and Priya … well, she has to make it spending less than $20. Hosts: Dave Chang and Chris Ying Guest: Priya Krishna Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sad news for all of us: producer Rachael Cusick— who brought us soul-stirring stories rethinking grief (https://zpr.io/GZ6xEvpzsbHU) and solitude (https://zpr.io/eT5tAX6JtYra), as well as colorful musings on airplane farts (https://zpr.io/CNpgUijZiuZ4) and belly flops (https://zpr.io/uZrEz27z63CB) and Blueberry Earths (https://zpr.io/EzxgtdTRGVzz)— is leaving the show. So we thought it perfect timing to sit down with her and revisit another brainchild of hers, The Cataclysm Sentence, a collection of advice for The End. To explain: one day in 1961, the famous physicist Richard Feynman stepped in front of a Caltech lecture hall and posed this question to a group of undergraduate students: “If, in some cataclysm, all of scientific knowledge were to be destroyed, and only one sentence was passed on to the next generation of creatures, what statement would contain the most information in the fewest words?” Now, Feynman had an answer to his own question—a good one. But his question got the entire team at Radiolab wondering, what did his sentence leave out? So we posed Feynman's cataclysm question to some of our favorite writers, artists, historians, futurists—all kinds of great thinkers. We asked them “What's the one sentence you would want to pass on to the next generation that would contain the most information in the fewest words?” What came back was an explosive collage of what it means to be alive right here and now, and what we want to say before we go. Featuring: Richard Feynman, physicist - The Pleasure of Finding Things Out (https://zpr.io/5KngTGibPVDw) Caitlin Doughty, mortician - Will My Cat Eat My Eyeballs (https://zpr.io/Wn4bQgHzDRDB) Esperanza Spalding, musician - 12 Little Spells (https://zpr.io/KMjYrkwrz9dy)  Cord Jefferson, writer - Watchmen (https://zpr.io/ruqKDQGy5Rv8)  Merrill Garbus, musician - I Can Feel You Creep Into My Private Life (https://zpr.io/HmrqFX8RKuFq) Jenny Odell, writer - How to do Nothing (https://zpr.io/JrUHu8dviFqc) Maria Popova, writer - Brainpickings (https://zpr.io/vsHXphrqbHiN) Alison Gopnik, developmental psychologist - The Gardener and the Carpenter (https://zpr.io/ewtJpUYxpYqh) Rebecca Sugar, animator - Steven Universe (https://zpr.io/KTtSrdsBtXB7) Nicholson Baker, writer - Substitute (https://zpr.io/QAh2d7J9QJf2) James Gleick, writer - Time Travel (https://zpr.io/9CWX9q3KmZj8) Lady Pink, artist - too many amazing works to pick just one (https://zpr.io/FkJh6edDBgRL) Jenny Hollwell, writer - Everything Lovely, Effortless, Safe (https://zpr.io/MjP5UJb3mMYP) Jaron Lanier, futurist - Ten Arguments for Deleting Your Social Media Accounts Right Now (https://zpr.io/bxWiHLhPyuEK) Missy Mazzoli, composer - Proving Up (https://zpr.io/hTwGcHGk93Ty)   Special Thanks to: Ella Frances Sanders, and her book, "Eating the Sun" (https://zpr.io/KSX6DruwRaYL), for inspiring this whole episode. Caltech for letting us use original audio of The Feynman Lectures on Physics. The entirety of the lectures are available to read for free online at www.feynmanlectures.caltech.edu.All the musicians who helped make the Primordial Chord, including: Siavash Kamkar (https://zpr.io/2ZT46XsMRdhg), from Iran  Koosha Pashangpour (https://zpr.io/etWDXuCctrzE), from Iran Curtis MacDonald (https://zpr.io/HQ8uskA44BUh), from Canada Meade Bernard (https://zpr.io/gbxDPPzHFvme), from US Barnaby Rea (https://zpr.io/9ULsQh5iGUPa), from UK Liav Kerbel (https://zpr.io/BA4DBwMhwZDU), from Belgium Sam Crittenden (https://zpr.io/EtQZmAk2XrCQ), from US Saskia Lankhoorn (https://zpr.io/YiH6QWJreR7p), from Netherlands Bryan Harris (https://zpr.io/HMiyy2TGcuwE), from US Amelia Watkins (https://zpr.io/6pWEw3y754me), from Canada Claire James (https://zpr.io/HFpHTUwkQ2ss), from US Ilario Morciano (https://zpr.io/zXvM7cvnLHW6), from Italy Matthias Kowalczyk, from Germany (https://zpr.io/ANkRQMp6NtHR) Solmaz Badri (https://zpr.io/MQ5VAaKieuyN), from IranAll the wonderful people we interviewed for sentences but weren't able to fit in this episode, including: Daniel Abrahm, Julia Alvarez, Aimee Bender, Sandra Cisneros, Stanley Chen, Lewis Dartnell, Ann Druyan, Rose Eveleth, Ty Frank, Julia Galef, Ross Gay, Gary Green, Cesar Harada, Dolores Huerta, Robin Hunicke, Brittany Kamai, Priya Krishna, Ken Liu, Carmen Maria Machado, James Martin, Judith Matloff, Ryan McMahon, Hasan Minhaj, Lorrie Moore, Priya Natarajan, Larry Owens, Sunni Patterson, Amy Pearl, Alison Roman, Domee Shi, Will Shortz, Sam Stein, Sohaib Sultan, Kara Swisher, Jill Tarter, Olive Watkins, Reggie Watts, Deborah Waxman, Alex Wellerstein, Caveh Zahedi.EPISODE CREDITS Reported by - Rachael Cusick (https://www.rachaelcusick.com/)Our newsletter comes out every Wednesday. It includes short essays, recommendations, and details about other ways to interact with the show. Sign up (https://radiolab.org/newsletter)! Radiolab is supported by listeners like you. Support Radiolab by becoming a member of The Lab (https://members.radiolab.org/) today. Follow our show on Instagram, Twitter and Facebook @radiolab, and share your thoughts with us by emailing radiolab@wnyc.org Leadership support for Radiolab's science programming is provided by the Gordon and Betty Moore Foundation, Science Sandbox, a Simons Foundation Initiative, and the John Templeton Foundation. Foundational support for Radiolab was provided by the Alfred P. Sloan Foundation.

Whether it's on TikTok or Twitter, A.I.-generated content is already flooding the web. So, what happens when the technology — prone to confidently making things up — starts ingesting itself?Then, the New York Times reporter Joe Bernstein talks about why Mark Zuckerberg wants to fight Elon Musk in a cage match.Plus, we put ChatGPT's recipe generation to the test with A.I. cocktails.Today's guests:Joe Bernstein is a Styles reporter at The New York Times.Priya Krishna is a Food staff reporter at The New York Times.Additional reading:Generative A.I. is already changing the web and potentially harming itself.The Times's Cooking team tried cooking recipes made by ChatGPT. The results were mixed.Mark Zuckerberg has been working out — and he'd like you to know about it.

Priya Krishna joins Dave and Chris to stir up some Korean-Italian magic with Ruth Lee's Jaeyuk Pork Belly Orzo. Listen in as the wedgies ace their Wheel of Death restrictions. Hosts: Dave Chang and Chris Ying Guest: Priya Krishna Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week's grab bag includes clearing a path for love, the country-music equivalent of The Great British Bake Off, beige rice, and, ya know, lots more.    Are you watching My Kind of Country? Start with Dhruv Visvanath's cover of “Ring of Fire."   Shout out to Chalo cowboy boots and this Brie Larson cover story for Harper's Bazaar for styling inspo.    Sam Youkilis's Instagram brought the topic of cutting citrus back to the podcast. See also: Priya Krishna and Connie Wang's essays about cut fruit as a culturally Asian love language.    An idea: Joe Holder's one-week-a-month reboot.    Cosigning a Jill Singers Thingie, The Rice Factory New York.   Liana Satenstein's piece in Vogue about Donna Karan gave us the Y2k fashion we want to embrace.    Share your thoughts about today's ep with us at 833-632-5463, podcast@athingortwohq.com, or @athingortwohq—or join our Geneva! For more recommendations, try out a Secret Menu membership. This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.   Level-up your underwear with SKIMS Fits Everybody and get free shipping on orders over $75. Drink water like never before thanks to air up. Get the best of both worlds, tasty flavors, and all the benefits of water today at https://airup.link/3nNRCZ7. Make that garden grow with Fast Growing Trees and get 15% off your entire order with the code ATHINGORTWO. YAY. Produced by Dear Media  

Dave and Chris convene the wedgies, Bryan Ford, Priya Krishna, Rachel Khong, and John deBary for the Season 3 draft episode, in which they lay out the new rules of the game, introduce a fancy new wheel of death, and draft their ingredients. Keep an eye on this feed in the coming weeks for the first episode of Season 3 of ‘Recipe Club.' Hosts: Dave Chang and Chris Ying Guests: Bryan Ford, Priya Krishna, Rachel Khong, and John deBary Producers: Gabi Marler, Victoria Valencia, Cory McConnell, and Sasha Ashall Learn more about your ad choices. Visit podcastchoices.com/adchoices

With Season 2's two dozen ingredients in the rearview, Dave, Chris, Priya, Rachel, Bryan, and John gather to review the triumphs and mishaps of the Club's second year—and to reveal, at last, the 2022 Recipe Club Champion. Find the recipes for this and every Recipe Club on The Ringer's website, watch the video versions of this season's episodes on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram. This week's bonus recipe: John deBary's McCallister Wassail Hosts: Dave Chang and Chris Ying Guests: Bryan Ford, Rachel Khong, Priya Krishna, John deBary Producers: Sasha Ashall, Jordan Bass, and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices